Vegan

Mellowed by brief cooking and wine, this pickled garlic is very mild in flavor. Slice it to add to salads or use as a garnish. Or top off the jar with olive oil, and serve the whole cloves as an appetizer.

Rice is a staple of Latin cuisines, and growing up in a Cuban family, I probably took it for granted. It was only when I left home that I realized how important well-cooked rice can be, both for the soul and other foods on the plate! I always try to impress on people that it's a sin to use converted or instant rice. It's got to be "real" rice, and preferably long-grain. Avoid flavoring rice, for that will detract from the flavors of the foods you're serving the rice with.

Applesauce can begin as a soothing breakfast fruit and end as a dessert, tucked inside a buckwheat crêpe or made into the glorious dessert. The pressure cooker in tandem with the food mill eliminates the need to peel and core the apples. You can have applesauce in 15 minutes. Quinces give applesauce an elusive perfume and turn it rosy pink.

The salsa has a nice balance of sweet and spicy flvaors and is a perfect compliment to purchased frozen spring rolls or egg rolls.

Mincing the garlic and chopping the rosemary the night before (and storing them in a resealable plastic bag in the fridge) makes preparation the next morning a snap.

This recipe is an accompaniment for Stilton Tart with Cranberry Chutney .

This would be nice with warm tortillas.

Active time: 20 min Start to finish: 20 min

This recipe has a small yield, so it's not necessary to sterilize and process the jars if you plan on keeping the marmalade in the refrigerator and eating it within a few weeks. But if you want to make larger batches, process the jars. Active time: 40 minutes Start to finish: 1 day

No Thanksgiving dinner would be complete without cranberry relish. It can be made in large batches if you want to make enough for the winter.

This recipe works best with thin-skinned lemons because the slices, having less pith, will not be as bitter.

There is a tradition in Crete of gathering wild greens and using them not only in vegetable or salad dishes but also as stuffings for savory turnovers. Cretans make use of tiny leeks, wild fennel, purslane, and milkwort, as well as the more familiar greens. We have substituted a mixture of the varieties of tender greens available at most supermarkets. You can even use prepackaged mixes, such as baby Asian salad or baby braising mix.