Simmer

Three very trendy ingredients — mango, lemongrass, and blood oranges — all come together in this unique dessert.

This is creamy corn with no cream at all. Our trick? The juice of freshly cut corn thickened with cornstarch.

Fresh fennel bulbs and crushed fennel seeds add subtle anise flavor. Use a mortar and pestle to crush the fennel seeds, or simply place them in a plastic bag and pound them with a rolling pin. The soup can be made a day ahead and rewarmed before serving.

Active time: 10 min Start to finish: 15 min

Fricot à la Poule This dish is a variation of a stew served at Étoile de Mer, a traditional Acadian restaurant in Mont-Carmel. Active time: 1 1/4 hr Start to finish: 1 3/4 hr

This is a refined version of classic split pea soup. It has a thinner consistency than other recipes (though it's still very hearty), and the addition of frozen peas brightens up the flavor.

If you like light, airy matzah balls, you'll like this recipe. It's my son David's favorite, especially when his grandmother makes the matzah balls.

Sephardim (Jews of Middle Eastern and Mediterranean extraction) eat peas during Passover; those from eastern European Jewish backgrounds do not. Feel free to omit the peas — the soup is just as delicious without them. It's important to use a flavorful chicken stock for this recipe, so if you have a stash of homemade stock in your freezer, this is the time to use it. Active time: 25 min Start to finish: 4 hr (includes making stock)

This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden's Mediterranean Cookery.

When adding the flour, it's important to do so delicately. It must be cooked to remove any raw taste. This thickens the soup nicely.

These can be made one day before serving.

This recipe is an accompaniment for Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes .