Lemon

A specialty of chef Eileen Joyce. This is as deliciously simple as fresh fish gets.

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.

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.

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

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

The sweetness of the pomegranate molasses is great with the salty olives. (If you can't find the molasses, the olives are also good without it.) Dip warm pita wedges into the sauce.

Can be prepared in 45 minutes or less.

A crowd-pleasing dessert that pairs creamy orange custard with tart blackberry puree.