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Eggplant can take its time getting tender in the oven, but it's worth it, especially for preparations like this, where za'atar, with its earthy flavor, and sweet-tart pomegranate molasses turn things toward the Middle East. You can find both in Middle Eastern markets; za'atar can be had at good spice stores such as Penzeys. Or substitute 1 teaspoon of dried thyme or oregano, a squeeze of lemon, and 1 teaspoon of sesame seeds.

This luscious three bean salad recipe combines GOYA® Red Kidney Beans, GOYA® Chick Peas, and GOYA® Blackeye Peas with crunchy fresh veggies, and a bright, lemony vinaigrette. You can be sure that this protein-packed, heart-healthy salad is just as nutritious as it is delicious!

They look fancy, but these bite-size cubes are simple. A melon baller keeps things neat, but a regular spoon works, too.

Sweet fresh corn balances out peppery arugula. If you're short on time, canned or frozen (and thawed) corn will do the trick.

A change from tempura batter. Use the versatile knafe (also spelled kataife) pastry, a fine, vermicelli-like pastry, for this savory snack. It also makes a perfect lunch with a salad and a spicy dip on the side (like dakkous). The citrus nutty center is a lovely surprise inside the sweet prawn. These prawns are seriously crunchy. You could bake them but they taste better fried.

Washington, DC's renowned chef-owner of Citronelle has a special relationship with seafood: He was born in Brittany on the northwest coast of France. Chef Michel Richard has been decorated with nearly every cooking award, including the James Beard award, and he is known for combining fresh California ingredients with traditional French cooking. This recipe, a simplified take on a traditional French bouillabaisse, is sure to satisfy.

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

Cooked gently over a low heat, lamb shank becomes meltingly tender—perfect for an elegant, restorative broth.

Throw a pouch filled with clams on the grill when the fire's hot, and enjoy them while you cook the rest of the meal. Timing can vary a bit, depending on the size and stubbornness of the clams and the heat of the fire. You can tell if the shells have opened by feeling the top of the package with tongs or a spatula. If you open the package and see that some clams have not opened, reseal and return to the fire for a few minutes. If there are a few duds that refuse to open after 15 minutes or so, discard them.

Roasting cauliflower with spices brings out the very best in this vegetable—the golden, crispy florets are irresistible. Like broccoli, cauliflower contains compounds that may help fight damaging toxins.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

Steal chef Sean Rembold's restaurant move: Use one ingredient—carrots—two ways.

"I totally ripped this off from my mom." —Allie Lewis Clapp, food editor

This riff on gazpacho gets unexpected sweetness—and great color— from the addition of cherries and a peach.

Just as easy and fun to cook as they are to eat, mussels deserve a spot in your weeknight dinner rotation.

Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries it. Buy seedless watermelon for this—you won't be disappointed when you try it!

Effort Level: Plan Ahead While olives come in a diverse range of colors, shapes, and flavors, they all have a common denominator: a salty, tangy brine, that perks up milder ingredients like fish, chicken, and greens. So I challenged myself to find a low-sodium olive substitute for an olive-heavy dish. And I found the answer in pickled beets. Get ready to pucker up.

Long before I discovered my love of sashimi, I fell in love with the viscous, sweet taste of teriyaki. With anywhere from 300 to 700mg of sodium per tablespoon, however, teriyaki chicken from the local takeout is now out of the question. So, to meet my cravings, I let go of the original dish and focused on finding a substitute with a similar color, thick coating, and unique flavor. The low-sodium answer lay in tamarind paste—a sweet and tart concentrate made from tamarind seed pods. It is popular in Indian, Middle Eastern, and East Asian cuisines, and can even be found in Worcestershire sauce. Its acidic properties help tenderize meat, and in Ayurvedic medicine it is said to have heart-protecting properties. Or in Western medicine speak, it may help lower bad cholesterol. While it is no teriyaki, this tamarind sauce sure makes a convincing look-alike. The savory sweetness of the tamarind will delight your palate. If you have any leftover herbs in your kitchen, like mint, cilantro, or even some green onion, dice and sprinkle them over the chicken at the end for some extra color and cool flavor. And to make a traditional bento presentation, serve with a slice of orange and crisp lettuce salad.

These light and airy biscuits owe their texture to three leavenings: yeast, baking soda, and baking powder.