Blender

(Adapted from The Keeper's House) Charmoula is a Moroccan fish marinade traditionally made with tomatoes, lemon, paprika, garlic, cumin, and cilantro.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This soup has the classic flavors of a baked potato topped with sour cream and chives. It would be perfect as a starter to a meal of steak and salad, or terrific teamed with crusty bread for lunch.

Complement the chicken with Aromatic Yellow Rice and haricots verts or other green beans, and offer a crisp Riesling or cold Asian beer to drink. Finish the meal simply with a platter of tropical fruit.

If you can't find raw unhulled pumpkin seeds, you can substitute 6 ounces of the hulled (green) ones, but the pipián (seed-thickened sauce) will be richer. Active time: 1 3/4 hr Start to finish: 2 1/2 hr

If you can't find fresh fava beans, use edamame (fresh green soybeans in the pod). You'll need to buy two pounds to yield the 3/4 cup for the recipe; do not peel. What to drink: Sauvignon Blanc or a dry Spanish white made from Albariño grapes.

"Years ago, I was working on a client at my hair salon when we realized that our conversations always led to food," writes Sandy Ercolano of Ridgewood, New Jersey. "She happened to be taking classes at a local cooking school and suggested that I come along. After one class, I was hooked. Now, in addition to running the salon, I’m an instructor at that same school." In this recipe the steak is broiled, but you can also grill it on your barbecue (over a medium-hot fire).

For ice pops without alcohol, use pineapple juice instead of rum.

Mole Verde While this mole is best eaten soon after it is made, to appreciate the flavor of all the fresh greens, it can be prepared ahead up to the point of blending and adding the greens. Heat varies very much according to taste, so the number of serranos is optional. Typically this mole has a thickish texture and thickens more as it stands so it may require diluting. For all dishes of this kind, the larger and more compact the chicken the better — no fryers please. And adding extra giblets for a stronger broth is not a bad idea. This mole verde is also popularly made with espinazo, the backbone of the pig, which gives it a delicious flavor. I often make the mole with country-style spareribs cut into pieces.

Though penne is Faith Heller Willinger's pasta of choice for this dish, we tried other types—such as mafalde (broad, rippled noodles similar to lasagna noodles but not quite as wide)—and found they work well, too.

Although this recipe doesn't produce the familiar-looking red chili--it's more green than red--it does turn out a chili that has become one of our staff favorites.

Lobster and truffle oil give this dish the true stamp of indulgence.