Citrus

Mint and capers grow everywhere on Sicily, and anchovies are always available. Here they enhance another island crop: artichokes.

This salsa is best made a few hours ahead so the flavors have a chance to develop.

Limpa—a moist rye bread from Sweden—is often flavored with aniseed (or fennel), caraway seeds, and orange zest. These same ingredients also come together to produce the following fragrant muffins. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

These mini tostadas make terrific appetizers. The topping is seasoned with cumin, serrano chili and cilantro.

Whether you serve this in individual goblets or a pretty bowl, garnish it with fresh mint and whipped cream for a festive look.

Offer this colorful condiment with assorted grilled vegetables or grilled tuna. It's also great when paired with fried calamari or used in tuna or potato salad.

Can be prepared in 45 minutes or less.

This surprisingly rich-tasting custard has much less fat than the classic version made with egg yolks. In another twist, we call for vin santo instead of the conventional choice, Marsala.

Try this simple but flavorful dressing over tossed greens, too.

A dessert that is simply ready-made pound cake that has been accented with an orange custard cream.

Lemon juice is an integral part of this classic dish. Choose the smallest clams possible, and make sure not to overcook them.

Ken Hom likes to dry his duck the traditional way: He hangs it in front of a fan at cool room temperature for 1 day. In keeping with U.S. food-safety standards, we've adapted his technique for the refrigerator, with excellent results. The Pekin (Long Island) duck available in the U.S. has a thicker layer of fat than the French variety, but we were still able to roast away most of the fat layer, leaving mahogany-colored crisp skin. Active time: 40 min Start to finish: 3 1/2 days