Lemon

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Preserved lemons are a staple Moroccan condiment that can take up to 2 weeks to make in the traditional manner. Added to various foods, they impart a tangy brininess similar to that of olives but with the unique perfume of lemon. In most Moroccan dishes only the peel is used, the pulp being scraped away and discarded. However, the pulp is not wholly without value, making a delicious addition to Bloody Marys, and to salad dressings — wherever a salty-sour taste is welcome. The recipe below is an effort to approximate preserved lemons without having to plan a week or more in advance.

Shortbread cookie crust meets airy filling.

This recipe can be prepared in 45 minutes or less. This recipe originally accompanied Citrus Chiffon Cake .

Rouget, or red mullet, is renowned in the Mediterranean for its delicate flavor. It is increasingly available here in the U.S. (Incidentally, the fish is not a true mullet but is a member of another piscine family.) We loved the commingling of flavors that resulted when we put this concoction on a bed of zucchini potato lemon-thyme mash .

Yogurt gives this dressing tang and lightens it a bit for the weight-conscious.

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

In this take on a classic salad, we combine bulgur with the usual tomatoes, green onions, parsley and mint, then add garbanzo beans and broiled lamb for a change of pace.

Here's an easy granita (a grown up snow cone). If you like, top it off just before serving with a diced melon salad made from cubes of cantaloupe, honeydew, and watermelon that have been tossed with a bit of sugar and thinly sliced fresh mint leaves.

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

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.

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

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