Dried Fruit

These tiny turnovers have the same balance of filling to dough as my number one favorite cookie, rugelach, but they are easier to prepare because they aren't rolled. Rugelach means rolled; therefore, I have dubbed these "un-rugelach." The buttery cinnamon/walnut flavors fill your mouth with opulent pleasure, but despite their richness, they are easy to keep on eating because of the fresh tangyness from the apricot jam filling.

Offer this healthful Moroccan grain dish as a main course or as an accompaniment to roasted chicken.

Stir some chopped fresh mint into yogurt for a cool topping on sliced tomato and cucumber salad, with warm pita bread alongside. Pistachio ice cream on sweetened orange segments is perfect afterward.

Serve the crisp warm, topped with vanilla ice cream.

Can be prepared in 45 minutes or less.

Diced apple, dried apricots and golden raisins accent this 30-minute entrée.

Although we prefer the taste and texture of sheep's-milk ricotta, this recipe can be made using (whole-milk) cow's-milk ricotta, which should first be drained overnight in a cheesecloth-lined sieve set over a bowl. The grapevine leaves make for a beautiful presentation, but, because they haven't been softened in water, they should not be eaten.

Honey and dried currants add sweetness.

This tart will satisfy any chocolate lover. To make the chocolate curls, briefly microwave a 12-ounce block of bittersweet chocolate (not unsweetened) until it's just slightly softened. Pull the blade of a heavy large knife across the surface to form curls.

These scones are terrific with butter and honey or marmalade.

From India's restaurant in Denver, this side dish has whole peppercorns, cardamom and cloves. They are not meant to be eaten, so discard them when serving the rice.

Currants, roasted peppers, chick-peas, olives, green onions and cilantro add color and flavor to this portable salad. To start, dip wedges of pita bread into store-bought hummus (a creamy puree of chick-peas and sesame paste, available at Middle Eastern markets). A slightly chilled Beaujolais or lemonade is a refreshing beverage choice.

A western twist on the old-fashioned pecan pie . California walnuts, dates and brandy give this pie its candy-bar flavor.

It's interesting, sophisticated fare like this that keeps Roly's Bistro constantly crowded. Restaurateur Roly Saul and chef Colin O'Daly are Dublin fixtures.