Roast

This dish is inspired by a recipe from Claudia Roden's classic book, Tamarind and Saffron (Viking, 1999). It is one of our favorites: it is easy to make, yet looks stunning, and has the most delicate and fragrant combination of flavors (rose water, saffron, and cinnamon), which takes you straight to the famous Jemaa el Fna in Marrakech. Serve with rice or plain couscous.

Cuban Sandwich Directly inspired by the cubanos served at Latin American Cafeteria, the Cuban sandwich on the menu at Garces Trading Company is my way of bringing one of the treats of Little Havana to Philadelphia. It took some doing, since the essential Cuban bread is not to be had outside of Miami, but we found a bakery that follows a legit Cuban recipe to make it for us to order. All of the other ingredients are house-made from the roast pork and cured ham to the pickles and mustard. To approximate the cubano at home, follow the recipe to make the absolute key ingredient: the marinated, moist, and deeply flavorful roast pork. (Note: plan for several hours marinating time; you'll end up with enough pork for a second round of sandwiches or the main component of another meal.) For the next-best thing to the real deal pan cubano, get some good crisp-crusted bakery rolls with a light, airy texture. Pick up some best-quality domestic ham, along with Dijon mustard, Swiss cheese, and dill pickles, and you will have yourself some amazing sandwiches.

This is a winning-contestant recipe from Season Four of FOX's MasterChef. The recipe calls for making homemade stock—using bones from game hens, chickens, or pigeons—to cook the farro in, but if you're short on time, you can substitute purchased low-sodium chicken broth.

Sweet and sour is a recurring theme in Arabic cuisine. Pomegranate molasses has this distinct taste. Here I've mixed it with other flavors, but it can be used on its own to enhance a salad, a dip or a savory pastry. The pepperiness of the arugula and the soft buttery eggplant along with the sweet cherry tomatoes are unforgettable.

Roasting cauliflower with spices brings out the very best in this vegetable—the golden, crispy florets are irresistible. Like broccoli, cauliflower contains compounds that may help fight damaging toxins.

This chicken feels light and summery. That's because there's no mayo, just lots of herbs and spiced pita chips.

Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.

For the record: Sherbets may contain some dairy, unlike sorbets, which do not.

Beets' red hue is pretty, but the stains—not so much. Scrub cutting board ASAP with hot, soapy water.

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

Some leaves deserve to infiltrate the dessert menu, like lemon verbena, infused here in a whipped cream that can be spooned over just about anything.

Bigger picnic? Simply roast two birds at the same time.

Adding veggies to the marinade while warm helps them absorb more flavor.

Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.

I don't know why some people don't like mackerel and why it's not more widely served in the States. It's such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute winner. Make sure you dress the potatoes while they are still warm as they'll take on the dressing much better.

Creamy without being heavy, a dollop of lemony yogurt brings the dish together.

Add this one to the lineup for your next spring dinner party or Sunday supper.

Brining the chickens tenderizes the meat and keeps it moist. The flavorful pan juices are used to make croutons and a robust dressing for the peppery watercress.