Simmer

Green chilies and cilantro add some zip to this main course.

We recommend using the freshest watercress possible — if not at its best, it can give the sauce a slightly bitter taste. (Try hydroponic watercress; it's generally better than conventionally grown supermarket cress.) Tanis suggests skimming all the fat from the cooking liquid and serving the broth as a first-course soup, garnished with toasted slices of French bread.

A basil vinaigrette is served in a shot glass alongside each tomato; guests can drizzle it on to taste.

"The last time we went to Las Vegas," writes Timothy Arndt of Austin, Texas, "I took my girlfriend out to dinner at Olives in the Bellagio, and we were both impressed with the food and the gorgeous setting. Best of all was dessert — we shared a creamy and exotic coconut rice pudding with tropical fruit." Use any leftover macaroon crumble over ice cream or fresh fruit.

The abundant use of leafy greens is one of the hallmarks of the food of the African continent in general. Here, the familiar collard green, which has become emblematic of African-American cooking, is given an Ethiopian twist in a dish that can be served either warm or at room temperature.

This recipe is an accompaniment for Scallops, Okra, and Tomatoes in Coconut Curry Sauce .

Active time: 15 min Start to finish: 2 3/4 hr (includes cooling)

This fluffy puree makes a sumptuous side dish, as well as a creamy base on which to serve pan-seared salmon or scallops.

All the wonderful flavors and textures of summer berry pie à la mode in an ice cream sundae. For a casual party, offer the individual components buffet style and let guests make their own.

Active time: 1 hr Start to finish: 3 1/4 hr (includes chilling)

Brown rice is not traditionally used for sushi in Japan, but since it's such a healthy whole grain, we've decided to bend the rules. You'll have leftover vegetables, which are great for salads. Active time: 25 min Start to finish: 1 1/4 hr

This sauce is basted on the meat as it grills. It would also be great served alongside; the recipe doubles easily.

Butternut squash and a variety of beans give this vegetarian dish its hearty texture.

The sweetness and creaminess of this cheese celebrate the breaking of the traditional Russian dairy-free fast that precedes Easter and provide a nice contrast to the salty meats and bold flavors of the rest of the holiday menu.