Citrus

This recipe can be prepared in 45 minutes or less.

A high-flavor, low-fat entrée. Serve it over rice to catch all the juices.

Start with Belgian endive spears filled with caviar of red salmon, golden whitefish or black lumpfish. Serve with your favorite Champagne or Chardonnay.

Although bisques tend to be thick and creamy, the following intensely flavorful version is light, with very little cream added.

The meringue bits will stay crisp in this ice cream for about 2 days. The ice cream is still delicious, however, when the meringue is softened and the texture more uniform. The ice-cream mixture (before meringue is added) will easily fit into a standard 1-quart ice-cream maker.

Because the lamb in this recipe is marinated in a barbecue-style sauce and then grilled, the hotel nicknamed the dish "paniolo", which means "cowboy" in hawaiian.

Doña Tomasa and other Oaxacans often thin their guacamole with water to make a dipping sauce. Sometimes a little cream or milk is added as well.

A sophisticated, Spanish-style salad.

A specialty of chef Eileen Joyce. This is as deliciously simple as fresh fish gets.

This attractive and flavorful main course is perfect for weeknight entertaining.