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Adding pepper to the honey makes this classic Mediterranean dish new.

Light and ultrasavory, this is a spread that's definitely worth making — it requires a minimal amount of work and tastes better than any store-bought version. And if you have any left over, you're in luck — it also tastes wonderful on bagels the next morning.

Here, the old trick of moistening scrambled eggs with cream cheese is elevated with Boursin, which also adds flavor. This makes a good brunch dish or, when served with a salad, a satisfying light supper.

To begin, a little taste of the sea, easily prepared ahead of time. Beautiful, sophisticated, and delicious, mussels are perfect party appetizers. Each bite offers a complex layering of flavors, and the shells make lovely natural dishes.

Sophisticated yet incredibly easy, this dish brings the flavors of Sicily to your table.

The addition of sour cream makes this creamed spinach extra-tangy and echoes the traditional sour cream served with classic potato pancakes.

Most salsas are too chunky and juicy to use as a dip. This one is finely puréed, with olive oil added to thicken it.

Accompanies Alambre de Camarones, Alambres de Camarones.

Don't worry about the fat; it's mostly the healthy kind in the avocado. Mixing in fruits boosts this appetizer's fiber count.

This traditional, tasty drink has 200 fewer calories than a margarita. Olé!

This is an unusual use for pistou, a Provençal variant of pesto made of basil, garlic, olive oil, and salt. It's normally stirred into simple vegetable soups to give them some oomph, but it brings the same lively savoriness to green beans, contrasting nicely with their buttery quality. Don't worry about being knocked over by raw onions on top of all the other strong flavors-soaking them in cold water for 15 minutes removes some of their pungency while preserving their crunch.

Made in Mexico: This dish, created by food editor Shelley Wiseman's friend Aurelia, will start your day with a cayenne kick. It also doubles as a sweet and spicy dessert.

In this vibrant green dish, the bitterness of broccoli rabe comes in second place to the sweetness of the peas and the comforting familiarity of olive oil and garlic.

Lightly blanched squid makes a simple and elegant salad with the tang of fish sauce and fresh lime juice.