Lemon

Active time: 20 min Start to finish: 25 min

The foundation of this recipe is a lemon curd that can be served on its own with, say, scones or toasted brioche, or partnered with fruit. In this layered treat, some of the curd is combined with whipped cream to make the mousse, and some is used on its own. When covering the curd, make sure that the plastic wrap touches the surface to prevent a "skin" from forming on top.

Can be prepared in 45 minutes or less.

Teamed with pita bread triangles and a variety of raw vegetables, this Middle Eastern dip makes a great snack or hors d'oeuvre for a dinner party. Tahini is available at natural foods stores and some supermarkets.

Called fattoush in Lebanon, this colorful dish is offered as a first course at Al-Amir restaurant in Portland, Oregon.

Can be prepared in 45 minutes or less.

Mint and spices add a Turkish flair to this yogurt-based marinade. The flavors are perfect with lamb kebabs or chicken. It's also a good dip for crudités or pita bread. The recipe makes enough to marinate 1 1/2 pounds of lamb or chicken, with some remaining to serve on the side. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

Lemon brightens the sweet tang of buttermilk in this dairy-state specialty.

In this easy version of the classic napoleon, crisp phyllo pastry squares are layered with lemon cream and raspberries. Jars of ready-made lemon curd are available in the preserves section of most supermarkets.

The classic almond mixture known as frangipane fills an almond crust. Sweet plums and a brandied glaze top it off.

Similar to the whipped feta spread at Papagus Greek Taverna in Chicago.