Meal Prep

Carne Adovada At Maria's New Mexican Kitchen, in Santa Fe, New Mexico, this stew is used to fill enchiladas and burritos, but it also makes a very satisfying meal served alone or over rice.

This Asian-inspired vinaigrette is a lively dressing for seafood salads as well as simple greens. Can be prepared in 45 minutes or less.

Skordalia is often made with mashed potatoes or bread soaked in water, but we feel the yogurt gives it more flavor. Skordalia is also good with grilled fish or chicken breasts.

This recipe was created to accompany Grilled Veal Chops with Morel Sauce . Fresh morels, veal stock, or demiglace are available at specialty foods shops.

This recipe originally accompanied Potato Pancakes with Zucchini and Sage. It takes very little sugar to enhance the natural sweetness of fresh apples. Each variety contributes to the flavor of the sauce.

This recipe was created to accompany Couscous and Chicken Salad with Orange- Balsamic Dressing.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Basil is one of the favorite ingredients of the Italian region of Liguria, and there is no place in the world where it is more fragrant or put to such delicious use. It's the basis of the classic Genoese sauce, pesto, in which it is partnered with garlic, olive oil, pine nuts, and Parmesan and Pecorino Romano cheeses. It shows up most typically floating atop minestrone, drizzled over potato gnocchi, or - as here - tossed with trenette (the local ribbon pasta), potatoes and green beans.

Extra-virgin olive oil takes the place of cream and butter in these decadent, golden mashed potatoes.

This recipe is an accompaniment for Brined Pork Loin with Onion, Raisin, and Garlic Compote .

This mix of jicama, cucumber, bell pepper, and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving.

If you can't find kumquats, don't panic — the recipe works fine without them. Active time: 20 min Start to finish: 1 1/2 hr

Serve this tangy and delicious hors d'oeuvre spread on toasted baguette slices.

"On a trip to Chicago, my daughter and I enjoyed a memorable meal at Pane Caldo downtown," writes Terrie M. Barr of Troy, Illinois. "Everything was terrific, especially the black olive and walnut spread served with the bread." Offer this flavorful spread with French-bread baguette slices that have been brushed with olive oil and toasted in a 350°F oven until golden.