Citrus

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

Ragoût de petits L
égumes au Parmesan et Vinaigre Balsamique Also nice as a meatless entrée—with some crusty French bread, of course.

This recipe is just one of the countless ways to use preserved lemons.

The verde on the succulent swordfish comes from the cilantro and chili marinade and a silky avocado mayonnaise. Start out with salsa and tortilla chips, and serve Mexican beer throughout the meal.

It's unusual to butter and flour the pan when making a chiffon cake, but we liked the delicate crust that resulted. Because we did it this way, the cake must be cooled, inverted, on a rack, not on a bottle (the usual procedure for chiffons), or it will fall right out of the pan! Don't be tempted to substitute lemon juice for orange juice in the recipe, as the cake will not be as tender.

Use this versatile sauce as a dip for crudités, a dressing for cold fish or chicken, and as a substitute for mayonnaise. Tofu makes it virtually fat-free.

When the use of chocolate became common in the eighteenth and nineteenth centuries, chocolaterías opened in Madrid, serving hot chocolate to weary voyagers and the homeless. In Spain, the warming elixir is distinguished by the addition of spice, but especially by its rich, frothy texture, achieved by heating and beating it several times. Traditionally, a wooden hand mill called a molinillo is used, but a whisk works as well.

A full-bodied Merlot would go well with this impressive Mediterranean-style dish. For an appetizer, offer melba toast spread with blue cheese; pass hot crusty bread with the shanks; and complete the supper with a simple green salad. Afterward, break out a lemon meringue pie from the bakery.

Grapefruit zest stands in for lemon peel in the gremolata, an aromatic garnish.

Margaritas, crisp Mexican beer or sangria would be perfect with this dinner.

Active time: 45 min Start to finish: 2 1/2 hr