I always add extra dates to the mix for added sweetness and double the dry mixture that I dredge the chicken in. Adds a lot more flavor!

This Spanish dish is usually prepared in a frying pan. I prefer this method of baking shrimp in the sauce, which noted TV chef Mark Bittman uses in his latest cookbook. It leaves less chance of burning the garlic, which makes the dish taste bitter. When serving this dish as tapas, leave the last segment of the shell when peeling the shrimp, so they are easier to eat as finger food.
Adapted from The Best Recipes In The World, by Mark Bittman (Broadway Books, 2005)

Fast Fact: Puréeing garlic makes it more pungent because it breaks down more cell walls, releasing more aromatic compounds.
Quick Tip: Lining the empty baking dish with foil may eliminate messy clean-up.

Tabbouleh originated in the mountains of Lebanon, where it was a succulent salad of greens with a handful of bulgur added to give the dish body. Today, most versions of tabbouleh use lots of bulgur and a modest amount of parsley and tomatoes, but I stick to the Lebanese way, using a lavish amount of vegetables in proportion to the cracked wheat.
Fast Fact: Bulgur is made from wheat berries that are steamed, dried, and cut up.
Quick Tip: Bulgur comes in three textures. Be sure to get the fine one for this recipe.

Vogue magazine used to include recipes in its home entertaining articles. One of my favorites was a creamy dip I found in a piece about garden parties. Fresh herbs give this dip a delicate green color while garlic adds an assertive flavor. To slim down the original, which was made with heavy cream, my version of this refreshing dip uses low-fat cheeses and sour cream. I serve it with carrot sticks; red, yellow, and orange pepper strips; and cherry tomatoes.
Fast Fact: Dill is rich in antioxidant carotenoids.
Quick Tip: Use a sharp scissors to snip both chives and dill, rather than chopping them with a knife.

You can used any pasta that you want in this recipe but I use Ziti when I can find it.

You can make the peanut sauce anytime and reheat just before serving. It may thicken up a little so you might have to add additional water to it.
The soba noodles should be made just before eating. Or you can make them in advance and add a little oil to them to prevent them from sticking together.

Very yummy, pretty easy, not too many ingredients.

South Beach friendly

This is a beautiful, colorful salad. Rinse the quinoa carefully before you cook it to get rid of the saponin.