Blender

Pistachios and lamb are often paired in Greek cooking. Tomatoes, artichokes, and parsley—other common ingredients—combine to create a flavorful accompaniment.

Jerk seasoning is a fiery spice rub that originated on the Caribbean island of Jamaica. You can marinate the chicken overnight. Assemble the cucumber and watermelon salad while the chicken is grilling.

A pureed bell pepper and garlic sauce tops grilled chicken breasts; it can also be tossed with pasta. If you like, double the amounts called for below and refrigerate the extra sauce up to one week in an airtight container.

For true Southwestern flavor, squeeze lime juice over each portion of soup just before serving and place tortilla chips alongside. Buy the cooked ham from the deli counter, or leave it out altogether for a vegetarian version.

Tomatoes, leeks, carrots, and garlic are roasted in one pan to create the base of this simple but satisfying soup. Serve it with toasted sliced rustic bread, or pair it with a sandwich, such as Eggplant and Mozzarella Melts (page 37), for dinner.

Sugar snap peas add distinctive crunch to this refreshing salad. Look for plump green ones with smooth pods. If using frozen shrimp, thaw them overnight (see below). The zesty dressing is inspired by popular versions served at Japanese restaurants.

Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.

A great topping on fish, this fresh pesto also makes a wonderful pasta sauce or dipping sauce for bread. This recipe is a good excuse to experiment with different cheeses.

NEW ENGLANDERS HAVE THEIR CLAM CHOWDER; here in the Pacific Northwest we also make chowder with fresh local crab. Even better, this soup can be served cold in the summer and warm in the winter months. Don’t let the jalapeño in the recipe scare you; this soup isn’t spicy. Seeded, diced, and sautéed, the jalapeño loses most of its heat and adds a nice undertone to the rich crab and creamy potato.

WHEN COLD WEATHER SETTLES IN, it’s time for this rich soup. Bacon adds even deeper flavor to the classic Italian white beans and sage combination. Using nitrate-free bacon is the best option, for both flavor and health reasons, and it’s becoming more widely available.

THE INTENSE FLAVOR OF AUTUMN SQUASH is magnified when turned into a smooth, luscious soup. Adding yams provides even more depth of flavor, and Middle Eastern spices keep the sweetness in check.

GOOD TO KNOW Made by beating egg whites—no yolks—with sugar until stiff peaks form, meringue provides a versatile, fat-free base for all kinds of desserts. Here, scoops of meringue are poached until just firm, then chilled and served with raspberry purée.

FLAVOR BOOSTER A ginger-and-lime yogurt marinade spiked with chopped jalapeños adds tang and a little heat to skinless chicken thighs. Peach chutney makes a tart-sweet, low-fat accompaniment. If using wooden skewers, soak them in water for thirty minutes before grilling.