Vegan

This recipe was created to accompany <epi:recipelink id="4576">Herb-coated Lamb with Port-Red Wine Sauce</epi:recipelink>

Gins that emphasize fruit botanicals, such as Tanqueray No. Ten, work best with this recipe. Active time: 25 minutes Start to finish: 1 day

This aristocrat of the salad family is usually considered to belong properly to dinner, accompanying the main entrèe, or even better, as a separate course to refresh the palate. But why not, on a hot summer day, feature the big bowl of cool greens for itself? The accompaniment can be hearty - cheese muffins or sandwiches - but let the salad have the center of the stage.

The sweetness of the pomegranate molasses is great with the salty olives. (If you can't find the molasses, the olives are also good without it.) Dip warm pita wedges into the sauce.

Can be prepared in 45 minutes or less.

At the restaurant this versatile vinaigrette spices up specials such as grilled swordfish with corn salsa. We loved it on a jícama and carrot salad. This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

These rolls are baked instead of deep-fried, making them a healthful, satisfying alternative to traditional egg rolls.

We make this rich, intensely flavored stock for our mushroom soups, sauces, and ragouts. The dried shiitake mushrooms give the stock depth and tremendous flavor. They're readily available in the Asian section of most grocery stores, but if you can't find them, substitute another variety of dried mushrooms — fresh mushrooms alone will make a weak stock. This stock freezes well.

Kir royale, the French aperitif of Champagne with a splash of cassis, becomes a sophisticated sorbet or granita. If you have them, Champagne coupes or martini glasses make elegant servers.

This salsa from Café Iguana in Denver, Colorado is terrific with tortilla chips.