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Fish cakes make festive party fare. They're especially good when complemented with a cool, colorful and crunchy cucumber, radish and cilantro salsa.

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An interesting mix of spices lends wonderful flavor to this simple pasta dish — known as pastitsada — from Tavern Tripa.

Spicy Szechuan dishes were quite the thing in the seventies; around that time, pasta was also coming into its own. This recipe features ingredients that are widely available in the Asian foods section of most markets. If you like, add snow peas and sliced red bell pepper for some crunch.

If you’re in the mood for an Asian-inspired meal, serve this fish with the pickled cucumber and cabbage.

"When I had dinner with my son recently at Wild Abandon restaurant in Portland, our bread was served with a garlicky potato spread," says Pauline E. Dickey of Medford, Oregon. "It was a nice alternative to the usual butter or olive oil."

You might have to grill these in batches.

Can be prepared in 45 minutes or less.

This easy dressing makes a great side dish for roast chicken or fried pork chops.

In this take on a classic salad, we combine bulgur with the usual tomatoes, green onions, parsley and mint, then add garbanzo beans and broiled lamb for a change of pace.

The olives can marinate before starting the stew, which cooks in just over 30 minutes.

A vegetable and herb filling adds another element to an unusual and impressive version of a classic Passover main course.

Accompany this light main course with Buttery Rice Timbales.