Vegan

I've often made this luscious spread with little yellow plums gathered from my friend Ilene's fruit trees. Red or purple plums work equally well. Because fruit butters are slowly cooked down to a thick paste, they require a good deal of stirring to prevent scorching. Active time: 2 hr Start to finish: 3 hr (plus 1 day for flavors to develop)

This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.

This recipe is an accompaniment for Crispy Pork with Avocado Salsa and Tomato Salsa .

Active time: 50 min Start to finish: 1 hr

Cremini mushrooms or their mature form, portobellos—or both—can be used in this side dish from Cory Schreiber's new cookbook, Wildwood: Cooking from the Source in the Pacific Northwest (Ten Speed Press).

Fruit with a spiced wine syrup is a typical — and refreshing — ending to a hearty Spanish dinner. Serve with slices of lemon sponge cake if desired.

Serve this zesty salad alongside grilled chili-rubbed chicken or steak, or grilled fish tacos.

A long cooking time for collard greens is a southern tradition. We sliver ours, then sauté them only for 1 minute, which renders them crisp-tender but allows the greens to keep their color and full flavor.

It's common in Oaxaca to add mint to rice, adding a subtle herbal dimension.

Active time: 5 min Start to finish: 40 min

A dash of curry powder transforms this cool fruit soup into a sweetly savory first course.

Refried beans are typically made from pinto beans, but black beans work well, too. Add a dab of sour cream if you crave a little richness.

This recipe makes more honeydew ice than you'll need for the soup, but it's also terrific spooned into our plum limeade. And this dish, like the limeade, is one that you'll want to serve right away so that the soup won't begin to darken.

A natural with pork, the compote is also a sweet topping for ice cream.