Bell Pepper

Active time: 45 min Start to finish: 1 1/2 hr

Active time: 35 min Start to finish: 45 min

Marsha also uses this versatile sauce (based on the Spanish sauce called romesco) as a pasta sauce, as a dip and on garlic toasts as an hors d'oeuvre.

A terrific accompaniment for kebabs.

Piperade, a saucy tomato and pepper mixture from the Basque regions of France and Spain, is often paired with eggs.

This mix of jicama, cucumber, bell pepper, and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving.

Don't skip the green peppers when making these sandwiches. They give just the right balance to the pepper mixture, slightly cutting the sweetness of their red and orange companions.

It's best to serve this lobster salad right after you make it, rather than preparing it in advance. If the salad stands for more than half an hour, pineapple enzymes will alter the texture of the lobster meat. Active time: 30 min Start to finish: 30 min

Sorbete de Gazpacho Sobre
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.

Pipirrana Jaenera Pipirrana is a version of gazpacho typical of the Andalusian province of Jaén — more a salad than a soup.

Serve with: Three-bean deli salad spooned over arugula. Dessert: Ice cream bars.

Shake up some Margaritas (limeade for the kids) and slather grilled corn on the cob with cumin-seasoned butter. For dessert, top fudge brownies with coffee ice cream and Kahlúa.

The peppers can be roasted and the broccoli blanched a day ahead, leaving just the sautéing to do before serving. This dish is equally delicious served right off the stove or at room temperature.

If you can't find fresh lobsters, frozen lobster meat can be used.

For a picnic, we love this soup chilled, but it's just as delicious served hot.

Tortilla à la Basquaise au Thon et à la Tapenade Use a deep 12-inch-diameter nonstick skillet to make this Spanish-style frittata.