Cilantro

The great flavor of toasted cumin adds a nice dimension to this easy side dish. It's an extra step that is definitely worth it.

A lightly dressed salad of baby greens would complement this entrée nicely; serve rum-drizzled grilled pound cake slices afterward.

Chopped fresh ginger and cilantro give an exotic edge to the classic summer side dish.

One extremely popular fish in Bombay, India's financial center, is pomfret, found in most coastal areas of the country. In one of my favorite pomfret preparations, called patrani macchi, the fish is stuffed with an herb paste and steamed in a banana leaf—which lends a unique fragrance and makes an attractive presentation at table (but should not be eaten). As pomfret is difficult to find in most parts of the United States, we suggest salmon, which is equally delicious.

Bow tie-shaped pasta is mixed with Thai-flavored pesto sauce and tossed with cooked shrimp for a fast, colorful entrée.

Great on its own or served alongside grilled fish, chicken or steak.

This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. We serve this salad with slices of bread or crackers.

(Fish with Moroccan Seasoning) The fragrant blend of seasonings called chermoula can be used for meats and poultry as well as fish.

Sautéing the cauliflower before braising intensifies its naturally mild, sweet flavor. Yogurt is the braising medium here. It mellows the flavors of the curry and makes the cauliflower especially rich-tasting.

A quick appetizer or light main course.

This stuffed potato is practically a meal in itself; just add a salad, and you're all set.

Active time: 45 min Start to finish: 25 hr

Quinoa, an ancient grain eaten by the Incas, is naturally coated with a bitter-tasting substance called saponin. But once the residue is rinsed away, you have a versatile, nutty-tasting grain that makes a fine alternative to rice and barley. For convenience, grill the bell peppers in this dish at the same time as the vegetables and beef for the main-course kebabs.

At the Marriott Downtown, in Anchorage, chef Patrick Hoogerhyde serves this as a starter, but we like it as a main course.