Parsley

If an herbes de Provence blend isn't available, use a combination of dried thyme, basil, savory, and fennel seeds. Dried porcini can be found at Italian markets, specialty foods stores, and many supermarkets.

This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce .

The flavorful olive salad is also nice with sea bass, red snapper or tuna. Serve with steamed new potatoes, and uncork a Sauvignon Blanc to go with dinner.

We couldn't have an American potluck dinner that didn't include at least one thoroughly native dish. The wild rice, hickory nuts, and dried cranberries in this salad are a nod to the potluck's origins.

Chef Boulud prefers guinea hens for this recipe, but we found free-range chicken to be a worthy substitute.

Not a Mexican salsa, this Italian "green sauce" is made of fresh basil, parsley, garlic and a big splash of vermouth. Swirled atop the cheese mixture, the salsa verde adds a lovely marbled effect to the fondue.

Serve this rustic tomato mixture over pasta or as part of an antipasto platter.

Serve this with the Crispy Potato Galette, buttered green beans and a red Côtes du Rhône or white Burgundy.

Voli are marbles, the multicolored little balls that were so popular with kids during my childhood. But unlike the glass versions, which were quite expensive, the ones we used to play with were made of clay and colored in various bright, glossy shades. They were fragile, and their glaze would crack, revealing their dark red insides, similar in color to these delicious meatballs with bulgur. This recipe comes from the island of Rhodes, and bulgur is probably the grain originally used. Later, in the stewed meatballs of the mainland, it was replaced by rice.

Here is a colorful dressing that is baked alongside—rather than inside—the turkey.

Chimichurri is a thick herb sauce that in Argentina is typically served with steak.

"I got the inspiration for this recipe from a dish we made in a cooking class I took recently," says Tracy McGillis of San Francisco, California. "I added a few twists and came up with my own tasty version."

Can be prepared in 45 minutes or less.

The chef at Kristina's makes this dish with haddock; we call for sea bass, which is more readily available.

Dijon mustard and dry white wine add French flair to this longtime favorite.