Melokhia (Adapted from Moustafa Ragab) Total time: 20 minutes 3 cups fresh chicken, beef or lamb broth 1 pound frozen melokhia (see note) 2 tablespoons butter 2 tablespoons chopped garlic 2 tablespoons fresh coriander, chopped 2 tablespoons dried coriander.

Chop 12 tablespoons of butter and add to the flour and salt mixture.

Charlotte au Chocolat 9 ounces bittersweet chocolate, finely chopped 3 tablespoons Kahlua liqueur 1 cup heavy cream 4 large egg yolks 2 teaspoons gelatin 6 large egg whites Pinch salt 3/4 cup sugar 16 to 21 soft ladyfingers, store-bought or homemade 1/4 cup cocoa.

Plov (Rice pilaf with mushrooms) Preparation time: 10 minutes Cooking time: 20 minutes 1 cup raw rice 2 cups water 3 medium-large onions, coarsely chopped 4 tablespoons butter 1 pound mushrooms, coarsely chopped Salt and freshly ground black pepper to taste.

Chocolate Cherry Mousse Time: 30 minutes, plus 2 to 6 hours' refrigeration 4 ounces bittersweet chocolate, chopped into small pieces 2 tablespoons cherry brandy or kirsch 1 tablespoon butter 1 tablespoon light corn syrup 2 or 3 tablespoons sugar, as needed 2 large eggs.

Chicken Marinade Preparation time: 3 minutes 1 cup soy sauce 4 tablespoons thyme 1 teaspoon cayenne 2 tablespoons paprika 2 onions, chopped 2 tablespoons crushed black pepper.

Marinated Flank Steaks 18 cloves garlic, smashed, peeled and coarsely chopped 3 tablespoons sherry vinegar 3 tablespoons fresh lemon juice 3 tablespoons dark soy sauce 3 tablespoons olive oil 3 tablespoons black peppercorns, smashed 2 2 1/2-to3-pound flank steaks.

LOW-WATTAGE VARIATION: To yield 2 to 3 servings, combine 1/4 cup Dijon-style mustard, 1/4 cup chopped fresh dill and 3 tablespoons lime juice as above.

Stuffed Baked Potatoes Total time: 1 hour 30 minutes 4 very large baking potatoes 2 large onions, finely chopped 4 tablespoons unsalted butter (olive oil can be substituted) 1/2 cup warm milk Salt and freshly ground black pepper.

Sesame-Dijon Mustard Dip Preparation time: 5 minutes 1/2 cup Dijon mustard 1/2 cup sesame oil 1 clove garlic 6 scallions chopped 2 tablespoons red-wine vinegar Coarse salt and freshly ground pepper to taste.