Side

It's common in Oaxaca to add mint to rice, adding a subtle herbal dimension.

This recipe was inspired by the version at Tramonti e Muffati restaurant, where the dish gets its distinctly Roman flavor from local mint, Sicilian lemons, and two-year-old Grana Padano cheese. The pine nuts are raw here, as Italians rarely toast them. Active time: 10 min Start to finish: 20 min

Active time: 5 min Start to finish: 40 min

Brush thick slices of country bread with olive oil to grill alongside the vegetables. To begin, dice some cucumber into chilled vichyssoise (either from a can or from restaurant takeout); offer watermelon and bakery brownies for dessert.

Why make your own pita when it's readily available at supermarkets? One bite of these, fresh and warm from the oven, will tell you exactly why. The dough is simple to make, and because the dough rounds are thin, they bake in less than 5 minutes. But if you don't have time to make your own, store-bought pita can be warmed, wrapped in foil, in a preheated 350°F oven.

Refried beans are typically made from pinto beans, but black beans work well, too. Add a dab of sour cream if you crave a little richness.

Typical Provençal ingredients give this satisfying pasta salad a French accent. Refrigerate this at least two hours before serving.

Buttermilk and lemon juice add some tang; carrots and celery add crunch.

Active time: 20 min Start to finish: 40 min

The most commonly found Chinese vegetable is also one of the oldest — bok choy has been cultivated in China since the fifth century a.d. You can find many kinds of bok choy at Asian markets, all differing in shape and size; this recipe works well with any mature variety. Active time: 40 min Start to finish: 1 hr

Frozen artichokes simplify this recipe, which is inspired by one from cookbook author Paula Wolfert.

Matt McMillan, Big Bowl's executive chef, threw together these items for his lunch one day. We ran it as a special the next week. It's simple and delicious.

This simple seasonal soup depends on a single farm-fresh ingredient: corn. Its essence is captured in this purist's purée.

Steve Silverman of South Burlington, Vermont, writes: "In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I'll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us." To make this a substantial main course, add 1 1/4 pounds cooked shrimp.