Citrus

One to two hours before baking, remove the ham from the refrigerator and let it come to room temperature.

Low-fat plain yogurt can be used instead.

Large cuts of meat are often stuffed after being boned. Here, fresh mint, pistachios, and lemon juice bring Middle Eastern flavors to lamb.

Serve this dish with a platter of mixed garden tomatoes drizzled with olive oil and sprinkled with coarse salt.

You can make this stew 1 day ahead to allow its flavors to mellow and mingle.

Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley.

To make this recipe in advance, dice the beet and prepare as directed in step 1, and refrigerate it in the liquid, covered, up to 1 day.

Farro is a type of hulled wheat that has been cultivated in Italy for centuries. Look for it at gourmet shops and health-food stores, where it is also sold as spelt. Other grains, such as barley or bulgur wheat, can also be used; cook them according to package instructions.

We serve this creamy rice dish with grilled skewered shrimp and a spicy lime dipping sauce.

If you would prefer a simple lemon risotto, omit the asparagus and peas.

The tapenade can also be served as a dip for crudités or a zesty sauce for grilled fish. For best results, choose olives with distinctive flavors, such as those suggested below.

Top-split buns are the time-honored choice for lobster rolls, but side-split buns can be used instead. Some people like only mayonnaise or melted butter on their lobster meat, but we love the added flavor that fresh herbs provide.

To reduce the fat, we eliminated the cheese and toasted the corn tortillas in the oven rather than frying them in oil.

This recipe makes more than you will need for the salad; serve extra sauce on the side so guests can help themselves. Unused sauce can be stored, covered, in the refrigerator up to 4 days.