Gourmet

The Mediterranean fish soup bourride is something like a bouillabaisse but has a consistency more like stew. Instead of putting the aïoli directly into the soup, as is traditional, Adams likes to dollop it onto toasts.

This appetizer can be made with the leftover snails from Scallops with Snail-Garlic Butter and Leeks .

Squid can vary quite a bit in size. If you get lots of little squid (under 2 inches each, not including tentacles), they'll need less preparation. Larger ones need to be scored to stay tender.

Cacio e Pepe For this recipe, you need to grate the cheese with the ragged-edged holes of a box grater for ease of melting. Don't use the small teardrop-shaped holes or a rasp, as your cheese will clump up in the bowl.

This relish is an appealing condiment and makes a quick hors d'oeuvre — spread toasts with goat cheese and top with the relish. Active time: 10 min Start to finish: 10 min

The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.

The leftover braising oil is extremely flavorful. You can toss it with pasta or use it in dressings. This recipe is an accompaniment for Monkfish and Clam Bourride .

Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.

The corn coulis also pairs nicely with pork tenderloin, shrimp, or grilled chicken. Active time: 35 min Start to finish: 45 min

Active time: 30 min Start to finish: 30 min

These rolls are based loosely on b'stilla — a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

Active time: 15 min Start to finish: 15 min

Active time: 20 min Start to finish: 20 min

Active time: 40 min Start to finish: 1 3/4 hr

Store-bought mayonnaise just doesn't compare to the flavor of homemade aïoli. However, if you're short on time or concerned about using raw egg (see cooks' note, below), you could substitute prepared mayo: Just omit the egg yolk and oil, and stir together with remaining ingredients until combined well. This recipe is an accompaniment for Poached Halibut with Saffron Orange Aïoli. Active time: 15 min Start to finish: 15 min

This salad is so much lighter and fresher-tasting than mayonnaise-based versions. It gets crispy sweetness from sugar snaps and peppers and nuttiness from tahini. Keep in mind that tahini can turn rancid rather quickly (even in unopened cans, in our experience). We recommend buying it from a place with a high turnover, such as a Middle Eastern market or a natural foods store. Active time: 30 min Start to finish: 2 hr