Mint

Called fattoush in Lebanon, this colorful dish is offered as a first course at Al-Amir restaurant in Portland, Oregon.

Mint and spices add a Turkish flair to this yogurt-based marinade. The flavors are perfect with lamb kebabs or chicken. It's also a good dip for crudités or pita bread. The recipe makes enough to marinate 1 1/2 pounds of lamb or chicken, with some remaining to serve on the side. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

A classic lamb preparation from the Temple House in Ballymote, Ireland. Mint adds a nice touch to the puree.

Note: To slice the onion and fennel in the following salad into paper-thin spirals, we used a Japanese rotary device known as the Benriner vegetable slicer.

Tonya Morrison of Lewis Center, Ohio, writes: "My husband and I had a wonderful time on our vacation to Kiawah Island, South Carolina. One night we had dinner at Rosebank Farms Café in Bohicket Marina Village. The recipe for their roast pork tenderloin with apple and raisin chutney would make a delicious souvenir." In this imaginative main course, the chutney adds a sweet, tart contrast to the herb-roasted pork and the rich, creamy corn.

Active time: 10 min Start to finish: 15 min

A Vietnamese-style salad that makes a refreshing accompaniment to any kind of barbecued meat.

If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets. Active time: 45 min Start to finish: 45 min

This recipe is an accompaniment for Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes .

A layer of white chocolate-peppermint icing is sandwiched between the chewy brownie cake and a thick chocolate ganache glaze. To make this treat, you'll need an eight-inch square metal cake pan and parchment paper, sold at cookware stores and well-stocked supermarkets. For convenience, prepare the dessert a day ahead.

Fresh mint makes this starter all the more cooling. Use Haas avocados for the creamiest texture. What to drink: Throughout the meal, go with the classics — beer and Margaritas.

Hannah Levitz of Monroe Township, New Jersey, writes: "I first became interested in cooking when my son, Paul, was growing up. He was a picky eater and quite a challenge to cook for. He's married now with children of his own, and thankfully, he has learned to love almost everything I make. When we all get together, I like to do the cooking — it gives my daughter-in-law a break. And because most of my recipes are speedy, I still have time to enjoy my three grandchildren."

We serve our remake of the Mojito—a Cuban cocktail—in lime bowls, but Martini glasses would also look sleek.