Citrus

Rum and spices-classic Caribbean ingredients-also happen to be the classic ingredients in the traditional English steamed pudding. This lovely version of the Christmas dessert is from the Grand View Beach Hotel, Villa Point, St. Vincent and the Grenadines. Begin preparing it at least one day before serving.

Preserved lemons are a staple Moroccan condiment that can take up to 2 weeks to make in the traditional manner. Added to various foods, they impart a tangy brininess similar to that of olives but with the unique perfume of lemon. In most Moroccan dishes only the peel is used, the pulp being scraped away and discarded. However, the pulp is not wholly without value, making a delicious addition to Bloody Marys, and to salad dressings — wherever a salty-sour taste is welcome. The recipe below is an effort to approximate preserved lemons without having to plan a week or more in advance.

We call for California avocados in our recipes because our food editors prefer their rich flavor and creamy texture to that of West Indian avocados, which tend to taste a bit bland and watery.

Ninety-nine percent of cava—Spanish sparkling wine—is made in Catalonia. So it's natural that the bubbly beverage has found its way into many elegant Catalan desserts. Here it is combined with the luscious flavors and bright colors of strawberries and oranges in a refreshing sorbet.

Some of the chicken's flavorful poaching liquid gets added to the dressing in this spicy Asian-accented dish.

Can be prepared in 45 minutes or less.

There will be some leftover pastry dough after rolling out the crust and decorative leaves for the pie. The scraps make delicious snacks when pieced together and baked .

Very nice for a fancy dinner party, these little tartlets have an almond crust, tangy lemon filling and strawberries on top.

Serve this sophisticated entrée on a bed of spinach linguine that has been tossed with sautéed strips of red and yellow bell peppers.

Spooning this conserve over yogurt makes a light, sweet summer dessert.

Pretty ice cream treats, decorated five different ways. Turn the freezer to the coldest setting for best results. Pack the left-over ice cream into a container and freeze it to enjoy after the bonbons are gone. Begin this recipe at least a day ahead (and you can start up to a week ahead). Once you¸ve mastered the technique here, create bonbons of your own using other homemade ice creams or your favorite purchased ones.

Though these 1/4-cup dessert portions may seem small, you wouldn't want them any larger — they're extremely rich.

This recipe was created to accompany Poached Loin of Lamb . Can be prepared in 45 minutes or less.

This sprightly first course is a cinch to put together.

Rosemary and peppercorns in the bouquet garni give an unexpected kick to this chilled dessert, which is elegant on its own or spooned over vanilla ice cream or yogurt.

Serve with: Orzo tossed with fresh oregano and green onions, and buttered carrots.