Vegan

This aphrodisiac-laden mocktail comes from NYC's Museum of Sex and is a perfect way to set the mood on Valentine's Day. This recipe makes enough vanilla elixir, chile elixir, and coconut sea salt for eight drinks; if you're making only two, refrigerate both elixirs and store the salt in an airtight container at room temperature (they will last up to two weeks). To make the Azteca alcoholic, add two ounces of rum or vodka to each drink.

Local island vegetables are used in this colorful dish offered at Jake's in Jamaica. Serve with brown rice or as a side dish with fish or chicken.

Roasted potatoes are good and all, but a roasted root vegetable medley is just as easy to make and a little bit fancy too. Substitute any root vegetable, including starchy potatoes, turnip, parsnip, celery root, or rutabaga. While the veggies are roasting, toss a garlic bulb or two into the pan at about the 30-minute mark—the result: easy, creamy garlic! Yum.

If you've never tried drying your own tomatoes, you're missing out. The drying process condenses all the tomato sweetness into a savory and chewy piece of heaven. Those store-bought leathery things are good, but your own will be a million times better. All that olive oil makes canning for long-term storage unsafe, but they're so good they never seem to sit around long enough anyway. I like to eat them piled on toast with a fresh basil leaf and slivers of good Parmesan cheese. You'll find your own way to enjoy them soon enough.

David makes these pickles to be enjoyed right after seasoning, while they are still vibrant and crunchy.

All the vibrant, sun-drenched brilliance of the tropics is captured in this salsa that evolves in your mouth—first sweet, then hot. Luscious ripe pineapple is a perfect partner to the fiery, fragrant habanero chile. Not only is the habanero the hottest chile readily available fresh, when cut open it releases an intense perfume of ripe tropical fruits—mango, pineapple, citrus. As a finishing touch, a squeeze of fresh lime adds a pop of flavor and brightens the sometimes cloying sweetness of a really ripe pineapple. This salsa pairs well with dishes that are tropical in origin or spirit, that have bright, fresh flavors, or that have been simply marinated or grilled, whether fish or meat. It’s delicious with almost all fish and seafood tacos and grilled chicken dishes. If you cannot find fresh habaneros, substitute one tablespoon of a fruity hot or extra-hot habanero sauce with a mango base (Melinda’s makes a good one) for the habanero chile.

Season: June to August. I love the sweet, earthy flavor of beets and I hate to see it swamped in strong-tasting vinegar, as so often happens. This light preserve is quite a different proposition: roasting the young roots really concentrates their robust flavor, while the sharp pungency of horseradish adds a liveliness to the sweet beet. Serve this summery relish alongside smoked mackerel. It’s also fantastic in sandwiches with cold meats.

This Italian marinade and glaze is truly all-purpose. It can be used over roasted sweet peppers, marinated mushrooms, olives, or even pizza. If the sun-dried tomatoes feel brittle, refresh them by placing them in a nonreactive bowl, add 1 cup boiling water, and let them set until plump. The parsley and basil are interchangeable, so feel free to double up based on availability and preferences.

This dish features aromatic ingredients used in Persian cuisine; barberries and tart cherries are both sweet and sour, the defining flavors of Persian foods. Find these ingredients at the ethnic food sellers listed in the Resources section (page 193), or substitute more dried apricots for the barberries and dried cranberries for the cherries. The dried rose petals give this dish its distinct floral taste and stunning appearance. Find them at gourmet and Middle Eastern food stores, or dry your own on a screen. Serve with Green Rice (page 190) and Cucumber Yogurt (page 184).

All sorts of neglected or leftover vegetable bits can be transformed into these lovely, lacy-crisp, colorful tempura pancakes.

Shojin Chawan Mushi The classic version of chawan mushi, often part of a formal banquet menu, is made with eggs and fish-based dashi. But lightly seasoned soy milk can be transformed into a custardlike consistency reminiscent of the classic by adding the coagulant nigari, in a process similar to the making of tofu. I have filled my vegan chawan mushi with seasonal tidbits: wild mushrooms in the fall and asparagus tips and fresh bamboo shoots in the spring. The custard must be served in the same heatproof container in which it is steamed. The Japanese use special chawan mushi cups with lids that are placed on top only after steaming. Ramekins, custard cups, or teacups without handles can be used in their place.