Vegan

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.

Arroz Rojo In Mexico, this popular rice dish is usually made with vine-ripened tomatoes. For best results, use good-quality canned tomatoes or, in the summer, shop for tomatoes at a farmers' market if you don't grow your own. Simple grilled meats or tomato-sauced main dishes pair perfectly with red rice.

Make the salsa at least an hour (and as much as a day) before serving to allow the flavors to blend. This is also delicious with turkey. This recipe is an accompaniment for Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa.

If you can't find kumquats, don't panic — the recipe works fine without them. Active time: 20 min Start to finish: 1 1/2 hr

This recipe is an accompaniment for Pan-Seared Salmon over Red Cabbage and Onions with Merlot Gastrique. Active time: 30 min Start to finish: 30 min

In this baked version of shoestring potatoes, the texture of the fries varies — some are crisp and some soft, but all are delicious.