Root Vegetable

This tsimmes created by Chef Lenard Rubin of the Phoenician Club in Phoenix, Arizona, is so good that I sometimes serve it alone without stuffing it into the chilies.

In this take on a classic salad, we combine bulgur with the usual tomatoes, green onions, parsley and mint, then add garbanzo beans and broiled lamb for a change of pace.

The olives can marinate before starting the stew, which cooks in just over 30 minutes.

If smoked paprika isn't available, substitute four teaspoons of chopped canned chipotle chiles in adobo sauce, which are available at Latin American markets, specialty foods stores, and in the Latin American foods section of many supermarkets.

A vegetable and herb filling adds another element to an unusual and impressive version of a classic Passover main course.

Mint and capers grow everywhere on Sicily, and anchovies are always available. Here they enhance another island crop: artichokes.

The pink-peppercorn garnish gives this chilled soup a pretty spring look.

This salsa is best made a few hours ahead so the flavors have a chance to develop.

Accompany this light main course with Buttery Rice Timbales.

Simmering cobs in the corn-broth mixture gives the soup extra flavor.

Can be prepared in 45 minutes or less.

Leave the roots on the leeks while simmering them so they don't fall apart. Afterward, trim off the roots very close to the bulb end.

Can be prepared in 45 minutes or less.

This dish from Hotel d'Urville in Blenheim makes delicious use of New Zealand's green-lipped mussels.

The mild flavor of leeks adds a nice touch to the pasta's tomato-based sauce.