Avocado

A star starter from Hubert Keller at Fleur de Lys in San Francisco. A good mold for the timbale is a six-ounce tomato-paste can that has the top and bottom removed.

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

Mexican food is usually high in calories; this lean dish is authentic but light.

Great on its own or served alongside grilled fish, chicken or steak.

We're certain that this soup will become a staple in your summer repertoire. It's simple to make, low in fat, and tastes like freshness itself.

A quick appetizer or light main course.

Cemitas de Carne Enchilada A cemita is an oversize, slightly sweet, sesame seed bun that gives this Pueblan sandwich its name. Active time: 1 hr Start to finish: 3 hr

Serve this colorful salsa with grilled fish or chicken, or with black beans and rice.

When sweet, succulent jumbo crabmeat comes into season, this is an incredibly simple, light, and refreshing first course that requires no cooking. It can also be used as a main course for a summer luncheon.

Can be prepared in 45 minutes or less.

We call for California avocados in our recipes because our food editors prefer their rich flavor and creamy texture to that of West Indian avocados, which tend to taste a bit bland and watery.

Serve with jicama sticks, radish slices, peeled cooked shrimp, and corn tortilla chips.

The idea for this salad came from Carlos Conrique, who worked at Billy Cross's cooking school in Morelia, a beautiful 16th-century Mexican town. Today, Conrique is a chef at the Blue Door, in Miami's Delano Hotel, where his dishes are still influenced by his childhood in Guadalajara.