Citrus

Similar to the whipped feta spread at Papagus Greek Taverna in Chicago.

Canned tuna sparked with lemon and capers creates a superb sauce that complements many pasta shapes — penne, shells, or linguine, to name only a few. I prefer solid-pack tuna in olive oil for the best flavor and texture. I sometimes add a small handful of unpitted black olives — Kalamata or Gaeta — and a large, ripe tomato, seeded and diced, for a delicious variation. Italians would never serve cheese with fish, but you have my permission to break the rules!

The egg makes these a little less delicate (and less likely to break) than traditional lace cookies. Arrange them in a decorative box or tin lined with festive tissue paper, then secure the package with a fancy bow.

This recipe was inspired by the delicious lemon-oregano jam Mario Batali serves at Babbo, in New York City. Try a dollop of our version on poached or grilled fish or chicken, or use it as a dip for steamed asparagus or artichokes.

To save time, simply skip the topping.

The whipping cream that is added to these slightly sweet scones gives them a delicate texture, while the lemon peel and dried apricots add terrific flavor.

Serve with basmati or regular white rice.

This recipe can be prepared in 45 minutes or less. Put out a relish tray of sliced carrots, celery, gherkins and radishes, and serve sour cream mashed potatoes with the fish. Have lemon meringue tartlets afterward.

This indulgent Cognac-spiked dessert fondue is perfect for a romantic evening by the fire.

A typical chili of the depression years consisted of cheap meat stretched by even cheaper beans. Chili remained modestly popular even when the hard times waned, until Lyndon Johnson boosted its national profile during the 1960s. Now chili is back and bigger than ever. Even with the modern addition of smoked jalapeños (chipotles), the inclusion of black beans and beer, and a stylish drizzle of lime crema, this recipe is a classic-hot, hearty and filling.

The fish steams directly atop the gently simmering vegetables in this flavorful and very easy dish. Serve with steamed rice tossed with lots of chopped fresh cilantro. Market tip: Choose Pacific or Alaskan halibut rather than Atlantic halibut. Or substitute another firm white fish, such as Alaskan cod, mahimahi, or striped bass.

The almonds and crisp green beans lend good crunch. For a light lunch, serve this with French bread and a fruit salad.

Active time: 20 min Start to finish: 40 min