Vegan

Active time: 10 min Start to finish: 15 min

Sorbete de Zarzamora Berries are cultivated near the small colonial town of Valle de Bravo, outside Mexico City. Sorbets and ice creams are enormously popular throughout Mexico.

A Vietnamese-style salad that makes a refreshing accompaniment to any kind of barbecued meat.

This Middle Eastern spice mixture is so delicious we suggest doubling the recipe and using the extra for a snack: Dunk some bread (such as pita) in flavorful olive oil and then in the za'atar. Or sprinkle za'atar over plain yogurt and drizzle with olive oil, and you've got a terrific dip.

This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden's Mediterranean Cookery.

This recipe is an accompaniment for Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes .

Salsa de Chile Serrano Frito Serrano chiles give this Mexican sauce its bite and light green color. Use it on warm tortillas or grilled meats.

Serve this flavorful dish with corn bread or crusty French bread.

This recipe can be prepared in 45 minutes or less.

The Pennsylvania Dutch settled in the places where they found the most black walnut trees. Toasted walnuts add crunch and flavor to this terrific salad.

This recipe can be prepared in 45 minutes or less. Contrary to what their name suggests, the color of "red" lentils is actually closer to orange. You can also use brown lentils, but the results will be different. Red lentils fall apart as they cook, creating a creamier base, whereas brown ones hold their shape (and take a little longer to cook).

The lively dressing lends a little zip to this fresh-tasting, colorful salad.

Active time: 15 min Start to finish: 15 min

Think of these as a cross between potato chips and roasted potatoes. They'd be a perfect side dish for a variety of main courses (especially those with sauces— they're made for dipping) or, better still, as a crisp alternative for boiled potatoes in a salade niçoise.