Make Ahead

This colorful dish plays with the Basque sauté of red and green bell peppers. The Sherry wine vinegar gives the salad a delicious sweet-tangy edge.

The delicately flavored fruit chayote is ubiquitous in the central highlands of Mexico. It varies greatly in size, ranges in color from white to dark green, and can have prickly or smooth skin. The variety most commonly available in the United States (also known as a vegetable pear or mirliton) has smooth, pale green skin that can be eaten but is sometimes removed.

Rillettes, potted meat spreads, are a French specialty traditionally done with pork and goose. This lighter version makes for a delicious, contemporary canapé.

Prepare a day ahead, and chill overnight. Look for bulgur (also called cracked wheat) in natural foods stores and supermarkets.

Eggplant adds a nutty flavor. Open a light-bodied Valpolicella from Italy for the meal.

Vanilla and Almond Frosting is an accompaniment for this recipe.

Few sauces are as simple to prepare as this low-calorie, nonfat one.

Can be prepared in 45 minutes or less but requires additional unattended time.

Jamie Oliver This dish was created by my mum, Sally Oliver, on the occasion of the birth of her second granddaughter, Daisy Boo Oliver. Be sure the rhubarb you use is nice and juicy, and lay it, pretty side down, over the syrup so it looks nice when you take the cake out of the pan.

Eric: If you have to make mussel broth for another recipe and don't know what to do with all the leftover mussels, this dish is the perfect solution. On the other hand, if you want to make this salad and don't have a use for the broth, just freeze it. Maguy: The crunchy diced vegetables contrast perfectly with the softness of the mussels, even though it's not the wonderful moules marinière of my childhood.

This recipe was created to accompany Minted Berry Spongecakes. Can be prepared in 45 minutes or less.