Vegan

Active time: 15 min Start to finish: 25 min

Based on a recipe passed down from Anna Pump's Danish grandmother, this European-style potato salad is dressed with a mustardy vinaigrette along with capers, chives, and fresh parsley.

Though fresh horseradish is in season around Easter, you can substitute drained bottled horseradish. We recommend using the cooked beets left over from the pickled quail egg recipe , but if you're not making the eggs, you can substitute canned beets.

This dip is great with crudités or crackers, on sandwiches, or with cold meats. Active time: 15 min Start to finish: 20 min

The African, Caribbean, and Asian populations of New York share a common love of spice and okra, so we've combined the two. If habanero chiles are too spicy for you, use a serrano or jalapeño chile instead. Rinsing your okra gives it a cleaner taste and texture. Active time: 15 min Start to finish: 15 min

Active time: 10 min Start to finish: 15 min

Pa Amb Tomàquet Rustic and assertive, pa amb tomàquet is a quick and easy hors d'oeuvre or accompaniment, best grilled (and served) in batches. Active time: 15 min Start to finish: 30 min

Active time: 30 min Start to finish: 30 min

Hungarian Jewish food is a perfect example of acculturation. Take this piquant cucumber salad, which can be made with one of the three different kinds of paprika — mild, sharp, or sweet. Taken there by the Turks who discovered it in the New World, paprika has been cultivated in Hungary since the sixteenth century.

Fragrant, fiery chile-pepper water is an essential condiment on the Hawaiian table, where a few drops of the stuff transforms even stodgy cutlets and lumpen beef stews into something almost magical.

If you can't find Cabrales cheese, substitute Roquefort or Danish blue cheese.

Crushed red pepper, caraway and dill accent this simple and colorful salad.

This salsa from Jane Butel's cooking school in Albuquerque, New Mexico is great with fajitas or as a dip for chips.

Can be prepared in 45 minutes or less.