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Couscous is a quick-cooking grain made from wheat. Most often it’s prepared with Moroccan or Mediterranean spices, but here it’s paired with fresh cilantro for Southwestern flavor.

Sage Fougasse Makes 2 loaves Fougasse is a rustic French flat bread. Before baking, the loaves are slashed to create

Crispy Potatoes & Turnips Serves 4 This recipe goes beyond French fries. Roasting rather than frying the potatoes lends

Luscious Lemony Tofu Cream Yields 1 pint The secret to making this sensational tofu cream is first blanching the tofu

Curried Pumpkin Dahl September, 2004 Serves 6 Pumpkin and black-eyed peas are widely used in South Indian cooking.

The success of this tomata-basil sauce depends on using the freshest tomatoes available.

Kombu-Shiitake Consomm Makes 2 3/4 Cups This quick and savory broth is used in making our Quinoa Pilaf with Shiitake

Seared Sesame Sea Scallop Salad September, 2004 Serves 4 You can substitute shrimp for scallops in the salad. Top it

Hazelnut Jam-Filled Thumbprint Cookies Yields 2 dozen cookies Use a variety of jams — raspberry, apricot, blueberry —