Citrus

Kugels are baked puddings that come in many forms; Their base may be noodles, matzo, or bread or cake crumbs; most are sweet but some are savory; and they may be served warm or cold. Traditionally part of Jewish sabbath and holiday meals, slightly sweet noodle kugels are often served as a side dish. The following kugel would also work well as a dessert.

As accompaniments to this great-tasting main course, serve the Risotto-Style Barley with Spring Greens, and pour glasses of chilled Pinot Grigio.

This recipe can be prepared in 45 minutes or less. A popular Japanese sauce perks up the grilled shrimp. For side dishes, garnish purchased sesame noodle salad with chopped green onions and peanuts, and put out a plate of carrot and celery sticks. As long as the coals are hot, grill slices of fresh pineapple, then top them with vanilla ice cream and shredded coconut.

This recipe can be prepared in 45 minutes or less. This recipe calls for chipotle chiles, which are actually dried, smoked jalapeños. They can be bought packed in adobo, a sauce made from ground chiles, herbs, tomatoes, and vinegar. Serve the dip with bell pepper strips, chips, or crackers.

In the eighties, the popularity of this homestyle dish caused take-out rotisserie chicken shops to spring up across the country.

A very pretty, fresh-tasting dessert that can be assembled a day ahead.

Also serve puréed winter squash and fettuccine tossed with sage and butter. For dessert, put out chilled grapes and a platter of anise biscotti with sweetened mascarpone cheese.

This recipe can be prepared in 45 minutes or less. This is traditionally served with sliced cold veal, but we also like it with turkey or as a dip for vegetables.

"My profession as a real estate agent requires a lot of my time," writes Edi Meadows Morrissette of Westin, Florida, "so it helps that I am lightning-fast in the kitchen. I cook every day, and on the weekends I sometimes make three meals a day. I accomplish that by following my main cooking principles: (1) do a lot of prep work, and (2) keep the kitchen well stocked. For example, at holiday time I might chop onions in advance or bake bread the day before company arrives. And since I converted the bedroom next to my kitchen into a pantry for extra storage, I know I'll always have the right ingredients at my fingertips." The addition of fresh orange pieces is a lovely variation on the holiday condiment. Begin two hours or up to three days ahead.

Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough. "After a seven-year absence, which I spent working abroad and opening a new Commander's Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I've enjoyed cooking for my friends. On the weekends we'll go fishing, and then I'll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South — lots of fishing and great fresh produce."

Active time: 30 min Start to finish: 1 1/2 hr

Active time: 30 min Start to finish: 1 3/4 hr (includes chilling time for syrup)

This is the "he-man" of mojos, and the classic combination of lime, garlic, and oregano is a must for grilled red meats. Try it with flank steaks, T-bones, sirloin steaks, or lamb.

This classic uncooked relish gets an aromatic edge from cinnamon, cloves, and ginger.

Serve this alongside quesadillas.

Here's an elegant and refreshing dish that features a wine syrup drizzled over grapefruit segments (skip the syrup on the kids' portions) and served in hollowed-out halves.