Tomato

Albóndigas con Salsa de Tomate y Chile de Serrano This is served with traditional Mexican White Rice .

Sorbete de Gazpacho Sobre
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.

Sharon Hooykaas of Los Alamitos, California, writes: "During a trip to the Big Island of Hawaii, my husband and I went to Edward's at Kanaloa for dinner, where I enjoyed the best fish I've ever tasted: snapper served on angel hair pasta with creamy citrus sauce."

Pipirrana Jaenera Pipirrana is a version of gazpacho typical of the Andalusian province of Jaén — more a salad than a soup.

Happily, this fish dish can be made a day ahead. Simply remove it from the refrigerator and arrange 2 hours before serving. Even better, the sauce also can be made 2 days ahead and kept, well covered, in the refrigerator. It's from Mexico, One Plate at a Time (Scribner), by Rick Bayless, the celebrated Chicago chef and cookbook author.

Fine bulgur might seem like a specialty ingredient, but it is actually in most supermarkets under the name Near East Taboule Wheat Salad Mix — just toss away the seasoning packet.

Mole Poblano Mole is very time-consuming to make, but you can begin up to three days ahead. The results are well worth the effort. In Mexico, this is served with rice or unfilled tamales.

A mixture of ground sirloin and ground chuck works best for these. (Don't use lean or extra-lean meat — the burgers won't be nearly as juicy.) Cold beer is the perfect accompaniment, so put bottles of Indian pale ale on ice; for guests who prefer wine, pour a fruity Beaujolais.

Microwaving the potatoes before baking helps cook them quickly, but the regular oven will produce a crispy skin. Have a mixed green salad garnished with Greek olives and roasted red peppers to start. End with vanilla custard and butter cookies.

Round out this meatless — but hearty — main course with a big spoonful of deli pasta salad on a bed of arugula, and end with purchased tiramisù topped with berries.

For a picnic, we love this soup chilled, but it's just as delicious served hot.

Tortilla à la Basquaise au Thon et à la Tapenade Use a deep 12-inch-diameter nonstick skillet to make this Spanish-style frittata.

Cid Prevost, Kansas City, Mo.
An ad director who collects cookbooks (last count: 300-plus), Cid grows 14 varieties of herbs in her garden: "For this chili, I use my own cilantro, basil and bay leaves."

I came up with this recipe one day when I was boiling a big old hen for chicken soup and had plenty of meat left over, but if you don't care to fool with that, the casserole can easily be made with a nicely roasted chicken picked up in a deli or supermarket.

This golden curry cooks quickly, so the vegetables are just tender. A flourish of mint adds the final spark.

Use a sharp vegetable peeler to shave the Parmesan cheese into long strips.

Pasta with shellfish is an old Italian tradition. Have crusty bread on hand to serve.

Marinate the steaks one to eight hours before grilling. What to drink: A red wine with ripe fruit (such as Côtes du Rhône) or a pale ale.