Vegan

Unlike their big brothers, baby artichokes are almost completely edible and require minimal preparation. For this first course, sautéing the artichokes instead of steaming adds good flavor. Some people don't like to have artichokes with wine because they can make the wine taste either metallic or strangely sweet. In Italy, though, artichokes and wine are usually served together. A crisp, steely Pinot Grigio does the trick.

This lively salad adds color, flavor and crunch to any grilled main course.

In this colorful salsa, fennel, olives and rosemary combine with roasted bell peppers.

You could also serve it on its own with crackers or bread, or offer it as a relish for grilled chicken or fish. It can be made with black olives as well as with green.

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

Pomegranate seeds are a colorful, tangy garnish for this salad. The season for pomegranates comes to an end by mid-February, so plan ahead and buy one now (they keep for several weeks in the refrigerator). Active time: 20 min Start to finish: 20 min

These hors d'oeuvres should be served warm, so fry a couple of batches at a time as platters need replenishing.

Active time: 40 min Start to finish: 9‚ hr

Can be prepared in 45 minutes or less.

This recipe is used to prepare Mango Sorbets, Cactus-Pear Sorbets , and Lime Sorbets.

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.)

Jews from Persia (present-day Iran) are especially proud of Queen Esther's role in the holiday of Purim. A favorite dish of Iranian children is halvah, which they eat after they break the fast of Esther, observed on Adar 13. At nursery school, Merissa learned this recipe for halvah from an Iranian teacher. In between tastes, the children played with Esther and Ahasuerus marionettes they had made with the help of their teacher.

Present these light sorbets in tall glasses, and garnish each dessert with large pieces of the pine nut brittle for a dramatic effect.