Citrus

This attractive and flavorful main course is perfect for weeknight entertaining.

Tabbouleh is made with bulgur, but we decided to shake things up a bit by mixing tabbouleh flavors (parsley, tomato, and lemon) with rice and lentils, a common Middle Eastern pairing. Served chilled or at room temperature, the salad is terrific with any meat, poultry, or fish. You could add chickpeas, corn, or more lentils for a vegetarian main course. Active time: 30 min Start to finish: 40 min

Israelis celebrate Hanukkah not with latkes, but with doughnuts called sufganiyot. Here's an easy version, similar to doughnut holes.

These twice-fried artichokes, or carciofi alla giudea, are made using a technique created by Jewish cooks in Rome. The first frying is done at a lower heat and simply cooks the artichokes. The second frying, in hotter oil, causes the leaves to spring open and gives them their crisp finish. Active time: 40 min Start to finish: 55 min

Light, refreshing and perfect for summer. Use the vinaigrette on any mixed green salad; it's especially good with butter lettuce, orange segments and sliced red onion.

This recipe was created for my ten-year-old friend and cooking student, Evan Chender, who used it for his Thanksgiving feast one year. Fresh ginger really spices up the sweet, meltingly tender yams.

You can sometimes find candied orange peel in stores, but it is typically thicker, chewier, and more moist than candied zest. It will also never have the intense citrusy flavor of candied zest you make yourself.

We thought we would update the popular Cosmopolitan by substituting Champagne for the usual lemon vodka. We garnished the drinks with skewers of sugar-coated fresh cranberries (thawed frozen ones will work just fine, too).

A delicious treat from Aspa Herrgård. If you don't want to caramelize the top in brûlée style, just sift powdered sugar over the tart before serving.

Fish Salad Cooked in Lime Juice Editor's Note: This recipe and introductory text are excerpted from The Exotic Kitchens of Peru, by Copeland Marks. We've also added some tips of our own below. For a complete guide to Peruvian cuisine, click here. The English title of this recipe is not an altogether accurate description of ceviche since it is the lime (or lemon juice) that "cooks" the fish. Peruvians are justifiably proud of their internationally famous method of serving fish tidbits. A mixed assortment can include squid, octopus, scallops, clams, langostas, as well as pata de mula, a shellfish similar to scallops. Then there are the black scallops of Peru, a rarity. All can be used in a classic ceviche, insuring a variety of textures and flavors.

This recipe was created to accompany <epirecipelink id="2472">Lemon Macaroon Ice Cream</epirecipelink>. Can be prepared in 45 minutes or less.

An elegant finale to the meal; the cake has a light texture, and the filling provides great pumpkin flavor with a hint of orange. Pour a late-harvest Sémillon with dessert.

Gins that emphasize fruit botanicals, such as Tanqueray No. Ten, work best with this recipe. Active time: 25 minutes Start to finish: 1 day