Citrus

Can be prepared in 45 minutes or less.

Serve with jicama sticks, radish slices, peeled cooked shrimp, and corn tortilla chips.

Elusively spiced, this bread is great spread with margarine or butter substitute or toasted for breakfast.

The idea for this salad came from Carlos Conrique, who worked at Billy Cross's cooking school in Morelia, a beautiful 16th-century Mexican town. Today, Conrique is a chef at the Blue Door, in Miami's Delano Hotel, where his dishes are still influenced by his childhood in Guadalajara.

We call for English-style bitter orange marmalade (made with Seville oranges and often called Dundee) because other types made the ice cream too sweet and too soft. It's available at specialty foods shops and some supermarkets. This recipe makes about a dozen more florentines than you'll need for the sandwiches, but it's a good idea to have extra in case one or two break — and the cookies are delicious even without the ice cream. Active time: 1 1/2 hr Start to finish: 7 hr (includes freezing)

Phyllo dough gives this dessert a crisp texture that contrasts nicely with the smooth lemon filling.

Toss one cup of the pesto with one pound of cooked pasta, or try it as a sauce over baked chicken or fish.

Offer your favorite corn bread along with the kebabs and salads.

Chewy crusts are filled with a sweet-tart lime curd and topped with sliced mangoes.

Can be prepared in 45 minutes or less.

(GALETTE DE POMMES A L'ORANGE) A country-style fruit tart with a lattice top.

No need to squeeze oranges for this recipe, as the sweetness and body of store — bought juice are key. If you cook the mixture down until most of the liquid is evaporated, you’ll end up with a delicious onion confit rather than a sauce. Either way, we like to serve this with grilled meats and chicken as well as fish.