Rose-Petal Preserves (Moraba-ye gol-e Mohammadi)

Exotic preserves with pistachios and lime. (By Najmieh Batmanglij)

Fennel, Parsley, and Celery Salad

Served with a preserved lemon and bitters vinaigrette, this salad combines ordinary ingredients in unexpected ways. (By Regan Burns)

Roasted Rhubarb Compote

Orange juice lends a citrusy, floral note. (By Kate Ramos)

Charmoula Roast Pork Loin

Pork is slathered with a sweet, hot Moroccan sauce and roasted with root vegetables. (By Aida Mollenkamp)

Bitters go way beyond tails in this salad dressing. (By Regan Burns)

A more mellow lemon with a silkier texture and less bite. (By Kate Ramos)

Vegetable Tagine

A quick stew of vegetables, Moroccan spices, and chickpeas. (By Ray Lee)

Salt Cod and Clam Stew

A light fish stew with clams. (By Max La Rivière-Hedrick)

Pork Tenderloin with Spicy Apricot Glaze

An elegant take on dorm cooking: only a toaster oven required! (By Audrey Robertson)

Mozzarella, Prosciutto, and Fig Jam Panino

A sophisticated sandwich. (By Marlena Spieler)

Preserved Stuffed Duck Neck (By Paula Wolfert)

Kulfi

This is a no-cook, no-fuss version of the Indian frozen dessert. (By Monica Bhide)

Salmon Jerky "Candy"

Sugar-cured salmon jerky goes Nordic with the addition of caraway seeds. (By Kate Ramos)

Bull-Market Burger

This decadent burger is a fine-dining, three-course meal served up on a fresh kaiser roll. (By Amy Wisniewski)

Cold Pasta Salad with Baby Artichokes (Pinninos kin Iscarzofa)

This dish is all about the artichokes, but it’s made even tastier by adding ricotta salata cheese. (By Efisio Farris)