Starter

Can be prepared in 45 minutes or less but requires additional unattended time.

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.

Pureeing half of the soup (including the meat) gives it a denser consistency. While most Hungarian cooks do not top goulash with sour cream, go ahead; it adds a nice creaminess and tang.

To make the nori rolls in this recipe we used a bamboo sushi mat, available at Asian markets and some specialty shops. It's possible to make the rolls using a double thickness of aluminum foil instead of a sushi mat, but using a mat makes the process much easier.

This salsa is used to flavor Frijoles Borrachos , as an ingredient in Piquant Crab on Jícama Wedges , and to accompany Chorizo and Potato Empanaditas and tacos. Can be prepared in 45 minutes or less.

Adding the whole basil leaves to the finished soup gives it a super-fresh taste.

Mâche is so delicate that tossing it with vinegar would not only wilt it instantly but would completely mask its subtle flavor. Active time: 5 min Start to finish: 5 min

This classic dish is good warm or at room temperature, making it perfect for a buffet.

Sausage and Potato Mini-Turnovers The dough for these little turnovers may be pressed either by hand or with a tortilla press.

Serve this with crusty bread to soak up the delicious olive oil.

Can be prepared in 45 minutes or less.