Carrot

Active time: 30 min Start to finish: 1 1/2 hr

The inspiration for this recipe came from a tea sandwich one of our food editors discovered at Alice's Tea Cup, in Manhattan. It's surprisingly substantial — a bit like an overstuffed deli sandwich, but not nearly as heavy.

Buttermilk and lemon juice add some tang; carrots and celery add crunch.

"When my ancestors left Spain and settled on the Greek island of Rhodes five hundred years ago," writes Rebecca Levy of Los Angeles, California, "they brought with them their Sephardic culture. Likewise, when I fled Greece during World War II and eventually relocated to Los Angeles, I brought with me the traditions of my home. Many of my recipes are centuries old, and since each one is connected to a story, I always try to tell a little anecdote about the food so that the history will not be lost." Serve the stew over rice to soak up the juices.

Serve with: Leaves of romaine lettuce (for wrapping up scoops of salad) and flatbread.

The honey is optional because some carrots are sweeter than others. Taste the salad, then decide whether to drizzle.

The lamb in this recipe is blanched to make a light-colored stew. Active time: 1 1/4 hr Start to finish: 2 1/2 hr

If an herbes de Provence blend isn't available, use a combination of dried thyme, basil, savory, and fennel seeds. Dried porcini can be found at Italian markets, specialty foods stores, and many supermarkets.

Grated roasted beets lend interest here.