Lora Zarubin

To make the sourdough croutons, toss 3 1/2 cups 1-inch cubes crustless sourdough bread with 2 tablespoons olive oil. Spread the bread cubes on a heavy-duty rimmed baking sheet and bake at 400°F for 20 to 25 minutes.

Save a roast chicken plus the leftover carcass to use for the Chicken Soup with Root Vegetables.

The mildly spicy piment d'Espelette Mayonnaise is France's very own chili powder. It's available at specialty foods stores and from zingermans.com.

Quinoa, a grain with a texture like that of couscous, is sold at natural food stores. Serve this side dish with lime wedges.

This subtly spicy mayo is great on fish and sandwiches—and on fries, too.

Leftovers are best a day after cooking the fish.

Rhubarb adds a touch of tangy sweetness to simmered red cabbage. If you like, seared chicken breast can be used in place of the roasted salmon.

You'll get about five cups of preserves from this recipe. Try leftovers alongside soft cheeses or over vanilla ice cream. Fresh ricotta is available at some supermarkets and at specialty foods stores and Italian markets.

Baking this free-form tart on a rimmed baking sheet helps contain any juices that might overflow.

This spicy upscale popcorn combines two international ingredients: ground French peppers and Spanish almonds.

In this version of chips and dip—an essential snack food—making your own onion dip (spiked with chipotle chiles) really ups the ante. Homemade pita chips flavored with garlic come together quickly and are so much better than anything you'll find in the chip aisle.

Japanese breadcrumbs and shredded coconut give these shrimp a crispy, crunchy crust.

Buffalo wings, all grown up.

The tangy tomatillos are balanced by rich, buttery avocados. Serve with your favorite tortilla chips—and Margaritas.