Vegan

You'll use this mixture to sweeten all three gelati. But the syrup is also useful for sweetening iced tea, fresh fruit drinks, and flavored cocktails.

One serving packs more than two times your requirement of vitamin C.

Leftover onions are great in a classic Martini.

Use a V-slicer (a simple, inexpensive version of a mandoline available at cookware stores) for the paper-thin pear slices.

There have been Lebanese living in Latin America for more than 100 years, and the community in Mexico is particularly large, so creating a Mexican version of tabbouleh is not as odd as it might seem. This version is less time-consuming than the original, because cilantro can be chopped up, stems and all, whereas parsley leaves need to be picked off the stems.

This simple salad is designed to highlight the delightful spotted cargamanto beans. You can use either the red or white variety; both lose their mottled colors when cooked. Because these beans are so meaty, we use a dressing inspired by chimichurri, the Argentinean sauce for grilled meats.

These rich, clean-tasting crackers showcase the complexity of coarse sea salt, along with gentle heat from the black pepper. They go beautifully with the soup, simply dipped in or crumbled right on top.

The combination of plums and red wine gives this sorbet a stunning fuchsia color and a deep, fruit-filled flavor. Think of it as fruity mulled wine that's been frozen into a refreshing dessert.

Mango, kiwi, and pineapple are enhanced with a little lime syrup for a tangy, and not incidentally yellow and green, fruit salad.

Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.

The strong aromatics in this dish infuse the potatoes with a spirited Moroccan style.

The vegetables in this simple side dish meld flawlessly because of the broiling, which tenderizes the peppers and intensifies the tomatoes' sweetness.

The tang of citrus and the refreshing flavor of fennel give this side dish a lightness that other rice preparations just can't match.

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.