Parsley

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

A staple of German cuisine, potatoes were a vital part of the diet of heartland settlers.

Can be prepared in 45 minutes or less.

Based on a recipe from chef Angel García of Lúculo in Madrid, Spain.

Pâte de Fromage de Chèvre aux Herbes Fraîches __ Chopped edible flowers add color to the dip. You can find packaged edible flowers at specialty foods stores and in the fresh herbs section of some supermarkets. __

Can be prepared in 45 minutes or less.

At Hanukkah I always made potato pancakes at the last minute so we tried my recipe but added zucchini to change the color. I wrang out the hand-grated potatoes in a tea towel and got rid of as much of the liquid as possible but retained the starch. I always add scallions, onions, and eggs but no filler. Rochelle Rose, mother of the proprietors of Mrs. Simpson's Restaurant This recipe was created at the first of Mrs. Rose's sons' restaurants, 209 1/2, on Capitol Hill in Washington, D.C. This recipe appeared in the "You Asked for It" column in Gourmet magazine in 1977.

As accompaniments to this great-tasting main course, serve the Risotto-Style Barley with Spring Greens, and pour glasses of chilled Pinot Grigio.

Here's a classic Irish combination.

Janet Fletcher, food writer, says, "Growing up in Texas, where onions were big and tastes were conservative, I guarantee you that cipolline onions were never on the dinner menu. But every generation needs to add its own touch to the traditional Thanksgiving feast, and this Cal-Italian touch is my contribution."

Broiling the eggplant gives it a delicious deep roasted flavor.

Also serve puréed winter squash and fettuccine tossed with sage and butter. For dessert, put out chilled grapes and a platter of anise biscotti with sweetened mascarpone cheese.

Chimichurri is a vibrant sauce of parsley and olive oil (with a little kick from red pepper flakes) that's traditionally served on grilled meats in Argentina. In this recipe, flank steak is marinated in the chimichurri, broiled, and then sliced and served on baguette slices with a dollop of the sauce. You can serve this warm or at room temperature.

A few years ago, when I was in southeastern Turkey working on my book Mediterranean Grains and Greens, I noticed that the women didn't soak their bulgur in water for some summer preparations. When I asked a Turkish friend about this, she let out a laugh. "In Turkey, no man would marry a woman who just used water! For cold bulgur dishes we always soak in tomato juice, onion juice, or fresh pressed and strained sour grape juice to flavor the bulgur first."

Save time by using vacuum-sealed pouches of tuna, which don't need to be drained.