Tomato

Mark Taylor of West Hartford, Connecticut, writes: "I started cooking out of necessity when I first graduated from college, since I couldn't afford to eat out. Having grown up watching my mother cook for our large family, I used her recipes. She was always trying new dishes whenever we had guests and sharing her adventurous attitude toward eating. These days, even though my wife and I both work, we still cook several times a week. Now I tend to rely on recipes I've picked up from restaurants and friends. I enjoy experimenting with different ingredients and figuring out new ways to improve a recipe, as I've done with the one here." Serve the fish and sauce over couscous.

Cornmeal gives these blini a slightly crunchy texture that is perfect with the salsa.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Tamarind seasoning paste Smoky, earthy, and with a sweet-and-sour tang, this recado is also delicious on pork, beef, and venison.

Crispy phyllo takes the place of a traditional pizza crust in this inventive recipe, which is a great appetizer or light entrée.

Can be prepared in 45 minutes or less.

Have your butcher order the veal breast, then ask him to bone, butterfly, and pound it, forming a rectangle that has the dimensions described in the recipe.

Can be prepared in 45 minutes or less.

Serve this colorful salsa with grilled fish or chicken, or with black beans and rice.

(Epaule d'Agneau Braisée au Thym, Sauté de Carottes et Fenouil) Have a butcher cut the lamb shoulder-blade chops about two inches thick for this dish.

Jim Fobel, cookbook author, says. "My mother never put sun-dried tomatoes in her mashed potatoes, as I do in this recipe. She made them ahead, then topped them with Parmesan and butter, and baked them. I've always loved those potatoes, and the layer of chopped sun-dried tomatoes I've added provides some terrific extra flavor."