Lemon

The following Bloody Mary recipe is based on a spicy tequila-chaser from Mexico called sangrita, which is usually made with the juices of tomatoes and oranges and sometimes other fruit. Adding to our variation's international flavor, Scandinavian aquavit takes the place of vodka or gin.

In Thailand, mangoes often appear on the table for dessert — served both on their own and incorporated into a sweetened sticky rice. If you can't get your hands on really good mangoes, you'll find that canned mango purée delivers the best flavor for this ice cream. However, many canned brands taste like peaches, so we recommend Ratna brand, which uses Alphonso mangoes, an Indian cultivar renowned for its bright orange flesh and very intense flavor. Ka-Me brand is a runner-up — the recipe will work fine, but the color and flavor will not be as intense. Active time: 45 min Start to finish: 17 3/4 hr (includes chilling and freezing)

Can be prepared in 45 minutes or less.

Begin making these frozen treats at least one day before serving.

Arroz con Leche Mexican cooks prefer Ceylon cinnamon, a less pungent variety than the cassia cinnamon sold in U.S. markets. In Latin American markets, it will simply be labeled canela (Spanish for "cinnamon"). In supermarkets or specialty foods stores, look for Ceylon or Sri Lanka cinnamon.

Delicious with seafood and veggies.

The sorbet can be processed in an ice cream maker or simply frozen in a shallow container (a 13x9-inch metal or glass baking pan works best).

Active time: 10 min Start to finish: 20 min

Offer either brown or white rice and Asian beer, like Tsingtao. The chicken is especially tender because of the egg white and cornstarch coating.

Active time: 15 min Start to finish: 1 1/2 hr

When you're cooking with veggies, don't overlook dessert! This cake has great texture, thanks to both pureed and grated carrots. It's delicious with or without frosting and great for parties.

If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean. I can't think of a single food that doesn't taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set a portion aside for basting.

The vitamin C used in this recipe prevents the apple juice from browning.

This hearty and satisfying main course, from Kokkari in San Francisco, was inspired by the flavors of Greece.

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.