Herbs & Spices

For bigger matzo balls in this soup form mixture into 12 rounds and cook them for one hour ten minutes.

These not-too-sweet cookies are based on an old recipe seldom seen these days. Although the combination of almonds, honey and cinnamon is still a typical one, contemporary Neapolitan biscotti tend to be less aggressively flavored.

The seafood is cooked in lime juice and fish sauce, making this oil-free salad perfect for a low-fat lunch.

Called pho in Vietnam, this unusual soup is a wonderful party centerpiece dish for an informal gathering. Start out by supplying everyone with a large soup bowl and a ladle. Place the soup tureen in the middle of the table. Have each guest take a generous helping of noodles first, then some meat and broth. Each serving is topped off with shredded lettuce, sliced green onion and a squeeze of lemon juice.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Sliced avocado and purchased salsa are great additions to this Tex-Mex entrée. Let guests assemble their own tacos.

A mixed vegetable stew, seasoned with spices characteristic of Morocco. Serve it with rice or couscous.

The Strait of Messina is a rich source for swordfish, which the Sicilians prepare in many ways. Here it is at its simplest: grilled and served with salmoriglio sauce. (In Sicilian, it is sammurigghiu sauce.) The words means "brine", a translation that does not convey the taste or texture of this cooked blend of olive oil, lemon juice, garlic and herbs. Serve with bread and pour a white wine, preferably Sicilian. For dessert, offer cannoli from the bakery.

Can be prepared in 45 minutes or less.

For a heartier sandwich, coarsely chopped avocado can be stirred into the yogurt.

Serve this hearty stew with plain yogurt or raita for a high-protein vegetarian meal.

The graham cracker crunch topping is delicious on its own, but combined with ripe peaches, cinnamon syrup and ice cream, it makes for positively addictive sundaes.

This easy zuppa di pesce is a staple of the anchovy packers of Mazara del Vallo on the northwestern coast of Sicily. It always comes with bread to soak up the juices.

Old-fashioned green goddess dressing tastes as good today as it did back in the twenties, when it was invented. It's a delicious partner for mixed greens, chicken salad, cold poached salmon and sliced tomatoes.