Madhur Jaffrey

Many of Madhur Jaffrey's books have an Indian slant, but she's most famous for her 1999 tome Madhur Jaffrey's World Vegetarian. While she often follows the Indian tradition of serving several small dishes together, the lentil-vegetable curry here is a Western-style main course. Eaten over rice with yogurt, it's a very satisfying meal.

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"I often use just one or two spices, such as the ginger and cumin in this Swiss chard," says Madhur Jaffrey. "It's a very northern Indian approach."

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Called socca in Nice and farinata in Genoa, this workingman's morning snack is traditionally baked in brick ovens in pizza pans. Madhur Jaffrey's method calls for using a skillet on the stovetop, then moving the pizza to the broiler.

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Try spreading this herb-filled sauce thickly on such fish fillets as salmon or sea bass and letting them marinate for 30 minutes before grilling.

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