Tomato

Can be prepared in 45 minutes or less but requires additional unattended time.

Preserved lemons are a staple Moroccan condiment that can take up to 2 weeks to make in the traditional manner. Added to various foods, they impart a tangy brininess similar to that of olives but with the unique perfume of lemon. In most Moroccan dishes only the peel is used, the pulp being scraped away and discarded. However, the pulp is not wholly without value, making a delicious addition to Bloody Marys, and to salad dressings — wherever a salty-sour taste is welcome. The recipe below is an effort to approximate preserved lemons without having to plan a week or more in advance.

Pureeing half of the soup (including the meat) gives it a denser consistency. While most Hungarian cooks do not top goulash with sour cream, go ahead; it adds a nice creaminess and tang.

Fermented black beans are an essential ingredient to this soup. I couldn't find exactly the kind of beans Kunkhen used, so I settled for a prepared black bean garlic sauce, which was perfect and gave the soup the same earthy taste that Kunkhen's had. I recommend that if you are using black beans you begin by adding 5 teaspoons, then taste the soup for seasoning. If it needs more flavor, add more black beans. The tablespoon of black bean garlic sauce was perfect to season this amount of soup.

This salsa is used to flavor Frijoles Borrachos , as an ingredient in Piquant Crab on Jícama Wedges , and to accompany Chorizo and Potato Empanaditas and tacos. Can be prepared in 45 minutes or less.

Adding the whole basil leaves to the finished soup gives it a super-fresh taste.

Instead of burger buns, we like to serve the lamb with lentil and rice salad and fresh greens. Of course, the burgers are equally delicious the traditional way. Active time: 25 min Start to finish: 25 min

To help these filled tomatoes sit steadily on a serving tray, rest them on their stem ends after scooping out and filling the opposite, blossom, ends.

Salmon and cod also work well.

This sprightly first course is a cinch to put together.

Molasses combines with canned chipotle chilies to give the delicious salad its smoky, robust flavor. Begin preparing this well in advance so that the dried beans get the proper amount of soaking time.