Gourmet

New York Filipinos are sentimental about adobo — meat or fish with lots of garlic, soy sauce, and vinegar. We used cider vinegar to good effect, but authentic Filipino cuisine calls for coconut, palm, or sugarcane vinegar. Active time: 25 min Start to finish: 40 min

Active time: 25 min Start to finish: 30 min

Treat yourself to fresh clams for this recipe — they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.

The consistency and flavor of bottled Asian chile sauces can vary, as can the heat of fresh chiles, so make adjustments to taste. For these tropical rolls, we found the thinner Wei-Chuan brand spring roll wrappers worked best. Active time: 1 hr Start to finish: 1 hr

Garbure Don't be misled by the plain-looking appearance of this classic Basque soup; it is thoroughly satisfying and delicious. Active time: 30 min Start to finish: 10 1/2 hr (includes soaking beans)

The sauce in this recipe is also good with chicken and ham. Active time: 50 min Start to finish: 1 1/2 hr

Moroccan Turkey Pie Traditionally, Moroccan b'stilla is a pie made with minced squab.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This American variation of a Chinese stir-fry—combined with a loaf of crusty bread—is a meal in itself.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

These truffles must be kept in the refrigerator and, in fact, are best eaten chilled.

At Le Gavroche, the salad is composed on individual plates and the leaves of Belgian endive are left whole. Alternatively, the endive may be sliced and tossed with the other ingredients for a more casual presentation.