Tomato

This idea comes from The Mercer Kitchen, a great restaurant in New York City's SoHo district that serves innovative, bold-flavored food. Color, as well as taste, is important here, so arrange the veggies carefully.

Caponata is a Sicilian antipasto; its bold flavors usually include eggplant, anchovy, olives, and capers. We call our version a "caponatina," because we've finely diced the ingredients for a more refined hors d'oeuvre. Active time: 45 min Start to finish: 1 hr

Nam Prik Ong Relishes are a cornerstone of Thai cooking, playing a crucial role in the balance of hot, salty, sour, and sweet that Southeast Asian cuisine strives for. The vegetables are traditionally dipped into the relish and then eaten, but you might find it easier to use a plate. Because this dish is quite spicy even with just a few chiles, we suggest using the least amount the first time you make the recipe. Active time: 1 1/2 hr Start to finish: 1 1/2 hr

Eric: If you have to make mussel broth for another recipe and don't know what to do with all the leftover mussels, this dish is the perfect solution. On the other hand, if you want to make this salad and don't have a use for the broth, just freeze it. Maguy: The crunchy diced vegetables contrast perfectly with the softness of the mussels, even though it's not the wonderful moules marinière of my childhood.

A favorite accompaniment is the rice-shaped pasta called orzo.

Active time: 50 min Start to finish: 50 min

This recipe can be prepared in 45 minutes or less.

These sandwiches can be wrapped in foil for easy transport. Bring along some olives for nibbling and bottles of mineral water or a thermos of iced tea for drinking.

We took the feta cheese out of this classic dish and stirred it into the rice that accompanies it, for a yummy variation. A cucumber salad is the perfect partner. Buy your favorite cookies for dessert.

Good as an entrée or served in smaller portions alongside chicken or beef.

You'll notice that there's no wine or other braising liquid called for here. The veal cooks in the succulent juices exuded by the tomatoes and onions.