Make Ahead

This versatile tomato sauce gets its name from the addition of chiles—arrabbiata is Italian for angry. It's great on pasta (especially linguine with clams), roasted meats, and fish.

This simple seasonal soup depends on a single farm-fresh ingredient: corn. Its essence is captured in this purist's purée.

This elegant first course is ideal for entertaining, because everything can be prepared a day ahead (just chop up all the toppings and refrigerate them until ready to use).

Active time: 30 min Start to finish: 30 min

"When my ancestors left Spain and settled on the Greek island of Rhodes five hundred years ago, they brought with them their Sephardic culture," writes Rebecca Levy. "Likewise, when I fled Greece during World War II and eventually relocated to Los Angeles, I brought with me the traditions of my home. A lot of these traditions have to do with food, and since sharing my heritage has always been important to me, I often make favorites from my homeland for friends and family." These dainty cookies have a sandy texture.

The unusual combination of mushrooms and dried apricots makes for a delicious and earthy soda bread.

These rolls are based loosely on b'stilla — a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

Port wine and balsamic vinegar deepen the fresh fruit flavors in the cherry sauce. Be sure to get started at least one day ahead; the panna cotta custards must chill for 24 hours before serving.

Yukon Gold potatoes cut into one-inch pieces can be substituted.

Store-bought mayonnaise just doesn't compare to the flavor of homemade aïoli. However, if you're short on time or concerned about using raw egg (see cooks' note, below), you could substitute prepared mayo: Just omit the egg yolk and oil, and stir together with remaining ingredients until combined well. This recipe is an accompaniment for Poached Halibut with Saffron Orange Aïoli. Active time: 15 min Start to finish: 15 min

This refreshing dish can be prepared and chilled two hours before serving.

The riper the tomatoes, the better the flavor of this delicate consommé. To clarify it, we've used the traditional French method of creating an egg-white "raft," which attracts particles from the simmering broth and is then discarded. Though the consommé is served cold, it is not jellied.

Active time: 25 min Start to finish: 1 1/4 hr

The honey is optional because some carrots are sweeter than others. Taste the salad, then decide whether to drizzle.

Every island in the Caribbean has its own version of rum punch, usually designed to highlight the virtues of the locally produced spirit. If we were cast away on a Caribbean island, we'd like to find this cooler waiting at that little palm-shaded bar on the beach. Be sure to set out beer (Red Stripe is a nice Jamaican lager), wine and soda, too.