Vegan

The unusual name of this cake, also known as "Crazy," "Mixed-Up," "Mix-in-the-Pan," or "Three-Hole" cake, was inspired from the fact that the ingredients are sifted, mixed, and baked in the same pan. The result is a surprisingly light chocolate cake, quick to make, which kids love to help prepare because it is so easy. I like it plain (for breakfast!) or with whipped cream and fresh berries on the side.

For this recipe, it's worth the effort to look for purslane at your local farmers market or specialty produce store. The salad green's fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and makrut lime leaves.

"I run my own salon, and I’m an instructor at a cooking school," writes Sandy Ercolano of Ridgewood, New Jersey. "It seems that I’m always in the kitchen. At home I cook meals and come up with recipes for my classes. My son Andrew appears to have inherited my culinary interest. He likes to lend a hand with the cooking, especially with desserts. Unfortunately, he’s not as interested in helping with the cleanup."

Black olives absorb the flavor of red wine and fennel in this warm appetizer.

This is also terrific with yellow tomatoes. Garnish with thin cucumber slices and some chopped red onion, if desired.

Active time: 20 min Start to finish: 35 min

I got the idea for this recipe from my Lebanese mother-in-law, Leila Matar, who often makes a tahini dressing for green salads. It also turns up in her kafta (meatloaf), on falafel, and, with some parsley and extra lemon, over fried or grilled fish. Active time: 5 min Start to finish: 5 min

Extra-virgin olive oil takes the place of cream and butter in these decadent, golden mashed potatoes.

Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make.

This garlicky sauce from Argentina is great spooned over beef or chicken.

Juicy cantaloupe makes a refreshing salsa for grilled chicken or fish. For a milder salsa, discard all the chile seeds.

This upscale Indian restaurant is perched above the shops of Harvard Square. The restaurant's location draws an international crowd of students, professors, and tourists. Dark wood tables and chairs and classical Indian music give it a refined quality, but authenticity is the restaurant's main pursuit — the kitchen grinds its own spices and makes everything from scratch, down to the yogurt and cheese. This traditional Indian dish is called baingan bharta. Serve it with naan or rice.