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Gourmet

Lebanese Stuffed Zucchini

Koosa Claritas — pale green, slightly rounded zucchini — are traditionally used in this dish, but we find that yellow zucchini make for a more attractive presentation because they don't discolor when cooked in tomato sauce.

Tomato Gruyère Melts

Add a simple green salad to our updated version of the grilled cheese sandwich, and dinner is served.

Zesty Bell Pepper Slaw

This recipe can be prepared in 45 minutes or less.

Red Onion, Parsley, and Preserved Lemon Salad

Preserved lemons, sold ready-made in Moroccan souks, are essential to that country's cuisine. The peel, pulp, and juice squeezed from the lemons can all be used. Sometimes, however, the juice and preserving brine, can be bitter; use fresh lemon juice in that case.

Diced Carrots and Turnips

Can be prepared in 45 minutes or less.

Vanilla-Bean Sugar Cookies

You will need to chill the dough at least 4 hours. Also, if you bake these cookies a couple of days ahead, the vanilla flavor will become more pronounced.

Layered Radish Finger Sandwiches

Can be prepared in 45 minutes or less.

Strawberry Italian Ice

Can be prepared in 45 minutes or less.

Leek, Prosciutto and Cheese Empañadas

The empanadas can be put together ahead of time and popped into the oven to bake just before serving.

Grilled Salmon with Thai Curry Sauce and Basmati Rice

Can be prepared in 45 minutes or less. Sharpen your cutting and chopping skills and see how to prepare salmon like a pro with our technique videos.

Minted Apricot Couscous

This recipe can be prepared in 45 minutes or less.

Roasted Rack of Venison and Shallots with Dried-Cranberry Gravy

Venison is best served rare to medium, as it is a very lean meat that toughens and develops a strong flavor if overcooked. The following recipe may also be made with a 2 1/2-pound beef fillet.

Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic

This recipe can be prepared in 45 minutes or less but requires additional sitting time. Butterflied leg of lamb can sometimes get a little unwieldy. To secure loose flaps of meat, run 2 long metal skewers lengthwise and 2 skewers crosswise through the lamb, bunching the meat together. Securing the lamb this way will also help it cook more evenly.

Gumbo Filé

The following recipe calls for filé powder, a spice made from the dried, ground leaves of the sassafras tree. Although often added as a thickener to gumbos while they cook, filé powder can also serve purely as a seasoning. As in this recipe, it is then sprinkled over the gumbo at the penultimate moment.
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