Plum Tomato

The cumin really enhances this dish. Cook this spice with the onions to bring out its aroma. Lemon juice brightens the flavors while honey softens them.

Kari and Brian Chase of St. Paul, Minnesota say that their neighborhood has a great restaurant: 128 Cafe. The last time they were there they tried a delicious appetizer of crisp bread with roasted garlic, goat cheese and apple chutney.

[This salsa is a primary ingredient in the recipe for Red Chile Rice with Shrimp and Bacon.]

"My husband, Don, and I both like to cook," writes Lisa Pendelton of Pasadena, California. "We run our own architectural firm. The business is rewarding but stressful, so spending time in the kitchen is a wonderful distraction. We divide the work and always help each other out. Actually, that's also the way we work at the office." Lisa's salmon is also great with her lemon cream: Mix 2/3 cup sour cream with 2 tablespoons fresh lemon juice.

Thakkali Rasam We liked this soup on its own, but in India it is frequently served over rice and topped with a spoonful of warm ghee.

Try a fruity, spicy red wine, such as a California Zinfandel, with this main course.

Traditional flavors (honey and orange) and contemporary ones (cumin and chilies) come together in the glaze, which also gives the gravy some heat and zip. See how to carve a turkey.

Noël McAlpine of Dallas, Texas, writes: "When I was in Florence for a business conference, I had the pleasure of dining at Trattoria Garga. I really enjoyed the scaloppine al carciofi (veal cutlets with artichokes) and would like to add the recipe to my collection."

I like using Israeli couscous for this dish, although pearl barley may be substituted. This couscous is quite starchy and should be rinsed after cooking.

The leftover braising oil is extremely flavorful. You can toss it with pasta or use it in dressings. This recipe is an accompaniment for Monkfish and Clam Bourride .

The corn coulis also pairs nicely with pork tenderloin, shrimp, or grilled chicken. Active time: 35 min Start to finish: 45 min

Pita bread serves as the crust for this pizza-style dish. Look for prepackaged mixed black and green brine-cured olives in the deli section of most supermarkets. Serve with: Tabbouleh (bulgur salad), arugula salad with red wine vinaigrette, and marinated artichoke hearts.

(Fiori di Zucca Ripieni) Of all the aspects of Tuscan cuisine, not one stands out as much as its overwhelming variety of fresh vegetables. Zucchini is a favorite, of course, and so are the blossoms. The sweet, succulent flowers are prepared in countless ways, including fried, sautéed and, as in the following recipe, stuffed and baked. If you don't have zucchini in your garden, look for the blossoms in the supermarket or at a farmers' market. They are usually sold still attached to baby zucchini, which is how they are used in this recipe.