Meal Prep

This recipe can be prepared in 45 minutes or less. This recipe originally accompanied Goan Curried Clams .

Purchased wonton wrappers stand in for fresh pasta in this easy recipe.

This recipe was created to accompany <epi:recipelink id="14144">Camarones Adobados a La Parrilla (Grilled Shrimp with Ancho Pasilla Sauce).</epi:recipelink> Can be prepared in 45 minutes or less.

Active time: 20 min Start to finish: 4 hr

If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean. I can't think of a single food that doesn't taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set a portion aside for basting.

This light, spicy soup is delicious hot or chilled. The sautéed aromatics turn the broth a rich red-orange, more reminiscent of tomato than watermelon. See if your guests can guess the main ingredient. Active time: 1 hr Start to finish: 1 hr (3 hr if serving chilled)

Steamed cauliflower florets, broccoli florets and carrot slices are mixed with olives and tossed with a sun-dried tomato and oregano vinaigrette in this Italian-inspired starter "from the garden."

This recipe was created to be used for Fresh Plum Frangipane Tart , Strawberry-Lemon Tartlets and Mixed Nut Tartlets .

This sauce evokes Provence at its productive best, in summer, when farms and family gardens are at their peak production, yielding vegetables with an incomparable depth of flavor. Note: be sure all of your ingredients, and the bowl or mortar you are working with, are at room temperature. Differing temperatures can cause the aïoli to separate. When making aïoli - or any mayonnaise-like sauce - think slow, slow, slow. There is a simple remedy for separated aïoli. Put an egg yolk in another bowl, and slowly whisk the separated aïoli into it.

Baked yams and steamed spinach make colorful accompaniments. Ice cream alongside hot apple turnovers tops off the meal.

This recipe is an accompaniment for Avocado Jicama Salsa with Yuca Chips. Active time: 30 min Start to finish: 30 min

This recipe was created to accompany Honeydew in Cardamom Lime Syrup with Vanilla Cream.

This recipe is an accompaniment for Buffalo Prime Rib with Orange Balsamic Glaze. Active time: 20 min Start to finish: 45 min

This recipe was created to accompany Cold Avocado Soup with Chili Coriander Cream. Can be prepared in 45 minutes or less but requires additional unattended time.

This recipe was created to accompany Crudités and Grilled Sausages with Sweet and Hot Chutneys.

Our food editors were evenly divided concerning which dipping sauce they preferred with the duck salad. Some liked the nuoc cham because of the depth of flavor imparted by the fish sauce; others leaned toward the sweetness and heat of the chile sauce. Make one or both, depending on your taste.

This is one of my favorite sauces: Its deep, purpley, cranberry color is reason enough for that designation, but then again so is the bright strawberry/kiwi/watermelon flavor, with its hints of the unbridled tropics. And the fact that you can tell your guests you're serving them cactus fruit (and that it is delicious) gives you a decidedly exotic edge. The puree is very watery, like watermelon juice, so in order to give the sauce some body but not take away all the fruit's freshness, I've directed you to rapidly boil down part of the puree with sugar, then cool it and add the remaining uncooked puree. This method works well with watermelon puree, too, should you not be able to find prickly pears. You will need about 3 cups seeded, pureed watermelon pulp.