Citrus

Called fattoush in Lebanon, this colorful dish is offered as a first course at Al-Amir restaurant in Portland, Oregon.

Can be prepared in 45 minutes or less.

Mint and spices add a Turkish flair to this yogurt-based marinade. The flavors are perfect with lamb kebabs or chicken. It's also a good dip for crudités or pita bread. The recipe makes enough to marinate 1 1/2 pounds of lamb or chicken, with some remaining to serve on the side. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.

Because watermelons vary in size and shape, your yield from the following recipe may differ from ours. We began with a fourth of a large watermelon. When slicing the watermelon, aim for a minimum of four slices but be aware that you could have as many as six, depending on the configuration of your melon; a long, narrow watermelon will give more slices than a fatter, rounded one.

Lemon brightens the sweet tang of buttermilk in this dairy-state specialty.

Swordfish, halibut or sea bass fillets are also delicious here.

Here's an Asian - and very elegant - spin on the classic American crab cakes. A dry Gewürztraminer compliments the flavors of this appetizer very well.

Note: To slice the onion and fennel in the following salad into paper-thin spirals, we used a Japanese rotary device known as the Benriner vegetable slicer.

In the United States, mincemeat pies tend to be the size of regular pies, but this recipe yields the more diminutive British-style tartlets. If desired, top them with a dab of hard sauce, made by mixing softened butter with powdered sugar and a little brandy.

In this easy version of the classic napoleon, crisp phyllo pastry squares are layered with lemon cream and raspberries. Jars of ready-made lemon curd are available in the preserves section of most supermarkets.

The classic almond mixture known as frangipane fills an almond crust. Sweet plums and a brandied glaze top it off.

The twist to these sundaes is a simple ginger-flavored sauce sparked with lime. It can be made ahead and rewarmed before you assemble the sundaes.