Vegan

Golden Pineapple Chutney

The word chutney comes from the Hindustani chatni, which means "strong spices." The sweet juiciness of golden pineapples — much more intensely flavored than ordinary pineapples — balances the spices with the lusciousness that only tropical foods possess. But you can substitute regular pineapple if you cannot find the golden variety, and the chutney will still be complementary. Serve it with Jerked Pork Chops or any grilled meat.

By Norman Van Aken

Georgian Salsa

Gulisa's Ajika This lively condiment goes nicely with grilled meats and fish as well as with pork stew.

Pink Pickled Onions

Leftover onions keep in the refrigerator for about two weeks.

Endive and Radicchio Salad

Active time: 20 min Start to finish: 20 min

Tropical-Blend Smoothie

The best smoothies are made with very ripe fruit. Mango, pineapple and banana team up with light coconut milk in this one.

Pink Applesauce

This recipe can be prepared in 45 minutes or less.

Jasmine Rice Pilaf with Mustard Seeds

Can be prepared in 45 minutes or less.

Pickled Cucumber, Squash, and Red Pepper Salad

Can be prepared in 45 minutes or less, but requires additional unattended time.

Raspberry Mint Vinegar

Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)

White Beans with Sage and Olive Oil

(Fagioli all'Olio e Salvia) This is just one of several regional specialties that feature white beans. In fact, beans are such an important historic ingredient in Tuscan cooking that people of the region are called mangiafagioli (bean eaters). Traditionally, the beans in this side dish were cooked in a wine bottle; in modern versions, they are simply baked in the oven or simmered on the stove, as they are in this recipe.

Radicchio, Red Cabbage and Tomatoes with Orange Vinaigrette

For a prettier salad, we used two varieties of radicchio — the common Verona, with red leaves and white ribs, and Treviso, which can range from pink to red and has narrower, pointed leaves.