Quick

Sweet oranges help tame the heat of the habanero in this zippy salsa, which would also be delicious alongside grilled pork loin.

The tangy Teleme cheese is great with the sweet figs and the honey. Making the bruschetta on the grill will free up the oven.

You'll use some of the dressing for the grilled chicken and the rest for the noodle salad .

The classic Italian sauce gets an update with the addition of parsley and tarragon.

Fresh Japanese-style noodles, such as udon, are sold in the refrigerated deli section of some grocery stores and specialty markets. If unavailable, substitute bucatini or spaghetti.

A coating of egg and panko (rather than a heavy batter) makes these lighter than the average fish stick. Plus, they’re sautéed rather than deep-fried.

Brown sugar and butter form a caramelized crust on the French toast. Use a light-textured bread; for a special touch, top with mascarpone (see "Ingredient Tips").

Trust us, this combination is super-clean and green, refreshing and yummy. The alkalinizing fresh pineapple pairs beautifully with the spice of the arugula/rocket. And macadamia nuts are a high-energy food that adds a crunchy rich texture and a healthy dose of protein and fiber (we don't mind at all if they do not fully incorporate) as well as monounsaturated fatty acids—or "good" fat—that significantly reduce blood serum cholesterol levels. Think of this smoothie as a cleansing, satisfying meal replacement. Get to know chia seeds. These miraculous little seeds are a form of easily digestible protein that is full of minerals, vitamins, and soluble fiber. Rich in omega fatty acids, and similar to flaxseed, chia seeds have the significant advantage of being more stable.

Kenna Jo created this recipe "to use a surplus of strawberries." She said it "brings a fresh and sweet take on traditional barbeque sauce." It's fantastic over pork or chicken, and it also makes a great sauce to serve with corn bread. Kenna Jo calls that "Strawberry BBQ Shortcake."

Sweet potato curry puffs are a popular Singaporean street food. Slather this luscious curry-spiked sweet potato purée on warm whole-grain paratha bread if you can find it. If not, use whole-grain pita bread instead.

We sympathize with the purists when it comes to tuna salad sandwiches: the combo of canned tuna, just a little mayo, and just good white bread is an eternal verity. But we have developed this fancier variation that is also delicious. It preserves the tuna flavor, it's not too rich, it's loaded with crunchy vegetables, and it flies out of the store every day.

This salsa is great with tortilla chips. The only problem is that it quickly becomes habit-forming—you just can't stop eating it. We serve a bowl of this salsa and a basket of warm tortilla chips to every table in our restaurant, and people always ask for more. I have even seen customers eating it with a spoon, like soup. It goes with everything, from breakfast to dinner, and it accompanies every meal at Los Barrios. It will keep for up to 4 days in the refrigerator and can be frozen for up to 2 months.

A relish best made when tomatoes are at their peak of summer flavor, this is versatile and zesty. Serve it with Huevos Rancheros , with chips, or to top an omelet. It would go very nicely with the Spanish Omelet with Chorizo and Avocado. Once you get started making it, you'll think of many uses. Pico de gallo means "rooster's beak" in Spanish. This relish apparently got its name because it used to be eaten with finger and thumb, and the action looked like the pecking beak of a rooster.

This is a different sort of frittata, not the neat golden round of well-set eggs that’s probably most familiar. Here the eggs are in the skillet for barely a minute, just long enough to gather in soft, loose folds, filled with morsels of asparagus and shreds of prosciutto. In fact, when I make this frittata or the “dragged” eggs—uova strapazzate, page 143—I leave my eggs still wet and glistening so I can mop up the plate with a crust of country bread. That’s the best part of all.

In any coastal region where you find limes, you'll find ceviche, going by one name or another. In Mexico, it's frequently made with a combination of scallops, shrimp, conch, and octopus (the last two usually precooked to the point of tenderness), and those are all good fish for the mix. If you can find spanking-fresh fillets of your local white fish, you can use that here too, although scallops alone are easy and fabulous. If you happen to have a couple of different colors of bell peppers, mix them; it'll make the dish really sparkle.

You can never go wrong by adding a little crunch to scallops when you sauté them. Usually, you dredge them in flour, cornmeal, or bread crumbs before adding them to the hot pan, and it's something that most everyone seems to like. But you can take that crunch and give it an intense flavor by dredging the scallops directly in a spice mix. Although you can't do this with everything—dried herbs don't get crisp, and some spices are far too strong to use in this quantity—it works perfectly with curry powder, which not only seasons the scallops and their accompanying sauce but gives them the crunch we all crave.

I understand why Brussels sprouts top the list of detested vegetables for many people. When they are large, old, or overcooked, they tend to have an obnoxious, barnyardy flavor that some people are sensitive to whereas others are not. You can minimize this by choosing smaller, fresh-looking sprouts and cooking them just until they are crunchy-tender and bright colored. (Do not use frozen sprouts.) The secret of this dish is balancing ingredients to mellow the strong flavor of these miniature cabbages. Olive oil, garlic, red pepper, Parmesan, and, especially, nutmeg do the trick admirably.

This festive bubbly white sangria comes with a snack: Each glass is filled with sweet, fresh fruit. The recipe calls for Licor43, a Spanish liqueur that's flavored with vanilla.