Bon Appétit

Apricot and berry jams are especially nice filling for these cookies.

This classic egg and potato dish is called a tortilla in Spain. Serve it warm or at room temperature for breakfast or at brunch.

These versatile quesadilla can be passed as hors d'oeuvres, or offered at dinner as a first course or at lunch as the entrée.

Maple syrup was used by the Ojibwa tribe for roasting wild game. Here it goes into a terrific side dish that includes squash, another Native American staple.

This dish is even better served over couscous.

These lightly baked tomatoes are served with brunch at Sarabeth's restaurant in New York.

This thick and comforting dish is delicious sprinkled with grated Parmesan cheese. Can be prepared in 45 minutes or less.

This is just the ticket for spicy-food aficionados. Serve it over rice-and keep a fire extinguisher nearby. If your taste is a little less adventurous, start with only 2 teaspoons Cajun seasoning and 1/2 teaspoon dried crushed red pepper flakes; then adjust as the mixture cooks.

Can be prepared in 45 minutes or less.

The dressing gets its beautiful color and smooth texture from pureed mango.

At Aruns in Chicago, owner and chef Arun Sampanthavivat has come up with this fresh take on a traditional Thai recipe.

In this recipe, applesauce is used instead of butter to cut back on the fat.

This colorful entrée is a clever way to enjoy your fish and salad, all in one.