Orange

The fish steams directly atop the gently simmering vegetables in this flavorful and very easy dish. Serve with steamed rice tossed with lots of chopped fresh cilantro. Market tip: Choose Pacific or Alaskan halibut rather than Atlantic halibut. Or substitute another firm white fish, such as Alaskan cod, mahimahi, or striped bass.

Oranges are prized on Cyprus. They're used with delicious results in this pork dish, reminiscent of the cuisine on the northern side of the island.

Chill the orange curd overnight before using.

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

While in Costa Rica, Boston chef Steve Johnson was inspired to make fish cakes from leftover red snapper and boiled yuca. The combination takes clever advantage of the vegetable's starchy character, which binds the cakes together while allowing the flavor of the snapper to come through cleanly. We prefer to use frozen yuca, which has a better consistency and is easier to prepare.

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

"In our family," writes Georgia I. Chletcos of Upper Darby, Pennsylvania, "we have a saying that the Greek kitchen is the original twenty-four-hour diner: It never closes. And being from a Greek family, I can say unequivocally that food is the center of our lives. The great thing about these home-style dishes is that they're generous to the cook and to everyone else: You don't have to be a pro to prepare them, there's always plenty to share, and you'll have a delicious meal on the table in no time."

Hollowed-out orange halves are filled with mashed yams and topped with marshmallow creme and pecans.

Similar in texture to lemon bars, these have a shortbread cookie base and a delightful tropical fruit filling.

"As a kid, I'd accompany my mother to her job at the racetrack, where she would lead the horses out to the starting gate," writes Michael Hunter of Studio City, California. "Eventually I was helping out in the stalls, and when I got older, I became a jockey. My mother was also the person who, in a roundabout way, inspired my other passion: cooking. I'd come home from school, and she would have prepared something from a box or can. I didn't always like what was on the dinner table, so one day I asked her to buy me a cookbook. Pretty soon I was making dinner for us almost every night. Now, after seventeen years of racing horses and cooking for family and friends, I'm making the jump to professional cooking." These beans are particularly delicious with Michael's Sugar-Seared Salmon with Cream Sauce.

Begin making this cake one day in advance.

Juana Vázquez-Gómez of Redondo Beach, California, writes: "Growing up in Cuernavaca, just outside Mexico City, I remember my grandmother cooking elaborate Mexican meals every day. My mother continued that tradition, but not in such an all-consuming manner. For her it was a great joy to plan a menu and then invite people to help with the preparation. "The women in my life taught me the beauty of a good meal. I still use many of their recipes today, but unlike my grandmother I don't spend an entire day in the kitchen. Fortunately, my husband and kids like to cook, so I've found a balance between my grandmother's time-intensive recipes and my mother's practicality. " Juana serves these fritters for dessert, but they make a great breakfast dish, too.

Look for chili-garlic sauce in the Asian foods section of the supermarket.

Ground cardamom is worth seeking out for this recipe — it adds another dimension to the dessert. The spice can be found at many supermarkets, Middle Eastern and Indian markets, and specialty foods shops. Active time: 15 min Start to finish: 1 3/4 hr

(Gelat de Crema Catalana i Xerès amb Mel i Figues) The mellow, almond flavor of Amontillado Sherry works especially well in this rich, creamy dessert.

Begin preparing the custards a day ahead so that they can chill overnight.

Serve with vanilla ice cream, whipped cream or crème fraîche, or with slices of aged kefalotyri cheese or white cheddar.

This refreshing and truly sparkling dessert adds glamour to any summer dinner. If you can't find Prosecco, use any fruity sparkling wine, such as Asti Spumante.