Blender

Crunchy sourdough croutons nicely complement the texture of this healthful pureed soup that is made from about a pound of vitaminpacked (and budget-friendly) celery stalks and leaves. The flavor is both savory and incredibly fresh and bright. For an even lighter texture, the whipping cream can be omitted, if you prefer.

Pomegranate (originally from the Middle East) brings sweetness; chiles (from Mexico) bring heat. This can be made with chicken breasts instead, but be sure to roast them until cooked through.

Editor's note: Serve this sauce with Lourdes Castro's Chicken Tamales
This is an incredibly versatile sauce that you will refer to as your "special sauce." It is creamy, smoky, and a bit spicy, and goes just as well with chicken and seafood as it does with meat and pork. But don't limit yourself to its conventional uses. Spread it on sandwiches or use it as a dip for vegetables.

While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged like a small gift waiting to be unwrapped. The many steps involved in tamal making have discouraged countless cooks. But they should not, because the process is very easy. And if you gather a few friends to help with the assembling, you can have a tamal-making party before the real party begins.

This is essentially a clam chowder but one that is less soupy, more colorful, and more “clammy” than most. The departures from American tradition include a strong whiff of garlic and a bright green puree of parsley.

Rava dosas—savory, crisp-edged crêpes popular in South India—are typically made from semolina and rice flours. Stuff them with hearty vegetables cooked in a blend of spices, chile, garlic, and ginger.

This quick soup, an American classic, makes a fine pairing with a grilled cheese sandwich or crisp romaine salad. Here the grilled cheese sandwich takes a different form—a souffléed Cheddar topping on a good piece of toasted sandwich bread. Use an organic brand of tomatoes, one that's thick with puree as well as chunks of tomato.

This is a take on pasta e fagiole, the classic Tuscan bean and pasta soup, but without the pasta. Where the homemade version is thickened as a result of the beans being cooked for hours, I created a rich, creamy base by puréeing some of the beans. I felt the soup needed a fresh vegetable, so I used Napa cabbage because it cooks very quickly and adds a slightly sweet flavor. Finally, I added fresh herbs and then topped the soup with prosciutto, olive oil, and Parmigiano-Reggiano.

A huge hit for us: spicy, sour, sweet, and herbaceous. This is among the greatest noodle dishes ever.

Avocado pureed with buttermilk (low-fat) and yogurt (with the cream on top) yields a pale green soup laced with masses of minced herbs, textured with cucumber, and garnished with slivered radishes, herbs, and green pistachios. All in all, it's a fine soup for a hot day, and although the recipe makes just a scant quart, it will be enough for four or more servings.

Yes, the paper-thin disks of raw beet will spill their pink color across the escarole and frisée dressed with a lusty vinaigrette, but don't fret—those splashes are part of this simple salad's charm.

Here's a clean, bright dessert that makes a great finish to any meal and can be prepared days ahead. Plus, who knew that mellow vanilla would go so beautifully with tangy cranberries?

The bright flavors are a nice counterpoint to rich foods.

People may feel a bit wary at first glance, but this broccoli soup is delicious and the eyeball is a harmless hard-cooked egg.

Fruit makes a great puree and a thirst-quenching smoothie, and is just plain fun to pick up for toddlers. You can always serve fruit raw, but the flavor intensifies if you bake it. This recipe applies to any firm fruit, such as apples and pears, and stone fruit, such as peaches, pears, plums and apricots. The can be frozen, although nutrients will be lost.

Yogurt drinks are popular throughout India—some are flavored with sugar or fruit, while others, like this one, are more savory. "I give sample tastes of this all the time at the restaurant," says Susan Feniger, "and people are shocked by how refreshing it is."

At the Citymeals-on-Wheels event, our food editors were astonished by the variety of flavors layered in these summer rolls. Within the confines of each wrapper, chef Alfred Portale combined sweet crabmeat, crunchy tobiko (flying-fish roe), and creamy avocado, then finished it with a citrusy yuzu sauce.

Based on depth rather than tanginess or sweetness, Lee's signature black barbecue sauce is a cultural interaction that includes the thin, Worcestershire sauce—like "dip" for mutton ribs found in and around Owensboro, Kentucky; red-eye gravy; an earthy mole; and brothy, robust kalbi, the braised short ribs of Korea. The melting pot, as they say, simmers on.