Saffron

This elegant dish would be lovely for lunch. What to drink: Something light and fruity, like Sancerre or rosé.

Healthy bonus: Vitamin A from the pumpkin, fiber from the peas

Healthy bonus: Fiber from tomatoes; calcium from basil and fennel

Goes great with: Stir-fried snow peas, green beans, sliced zucchini, and fresh basil. What to drink: New Zealand or Oregon Pinot Noir.

This variation on paella uses Israeli couscous in place of rice.

If you're also making the slow-cooked onion salad , you can cook the cauliflower for this recipe while your onions finish roasting. Steam the mussels and cod after the onions are done, just before assembling your salad.

At Mo Mo, chef Greg Malouf serves his b'stilla in individual portions, but we've opted to make a large pie designed to be served in wedges.

This bouillabaisse-style chowder has a delicate broth and whole fish fillets.

A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.

Use any variety of young, small potatoes at the market — such as fingerlings, baby reds, or small Yukon Golds or yellow Finns.

Peas and chives really dress up this side dish.

Mrouzia Mrouzia is a dish traditionally made after the celebration of Aid el Kebir ("Feast of the Slaughter of the Lamb"), an occasion when, historically, a family would have large amounts of meat on hand. In the days before refrigeration, the lamb was cooked in copious amounts of fat and spices to preserve it. Don't worry — this version has much less butter and less intense spicing than the original. Active time: 20 min Start to finish: 3 hr

Can be prepared in 45 minutes or less.