Quick: leftover roast lamb goes into spicy Moroccan cous cous.

Tuna, cod, anchovies and olives on top of salad greens, with a dressing of aromatic romesco sauce. Perfect for springtime.

Spring vegetables! Fresh peas, fava beans, artichokes and romaine plus bread dumplings make a terrific vegetarian dish.

These sweet buns are just made for dunking! Easy yeast bread, so good for breakfast or snacking.

Easy to make with frozen fish fillets–marinate them with lemon and garlic before breading and frying in olive oil.

Not a cold soup! This stew with a similar name is made with turkey or wild game and “pasta” crackers.

Not a muffin, not a cupcake–these magdalenas from Spain, little sponge cakes, are the perfect tea-time snack.

A quick sauce for vegetables or fish, crisp garlic chips in olive oil.

Chunks of cuttlefish cook with sofrito; shrimp and clams go into the stew with pasta “rags.”

A bubbling pot of vegetable stew–two kinds of legumes, green beans, potatoes, squash and tomatoes–and, surprise, pears!

Quick and easy–add flaked smoked trout to a vegetable sauté and toss with pasta.

Traditional Spanish garlic soup gets a flavor boost with the addition of miso. Perfect cold-weather food.

A rich chicken-ham broth, garnished with croutons, chopped ham, diced chicken, makes the best chicken-noodle soup ever.

A lovely hors d’oeuvre to serve to guests–smooth, herb-inflected pâté of mushrooms and seitan.

For family or for guests, herb-marinated pork shoulder, slow-roasted until tender, is a perfect menu choice.

Sliced ready-to-eat persimmons with an almond vinaigrette make a festive salad topped with slices of fried cheese.

Crisp chayote, butter beans, green beans and red pepper–a delightful holiday salad.

A red wine marinade with herbs gives depth of flavor to pork braised with mushrooms and chestnuts. The recipe is good with boar or venison.

Perfect for your next dinner party-boneless turkey breast rolled around a fig-nut stuffing. Quick roasting.