Kwanzaa

"On a tour of the South, I had dinner at The Boathouse, an outstanding restaurant in Charleston, South Carolina," says Marion Hunt of Valhalla, New York. "Their spicy shrimp and sausage with grits was my favorite meal of the entire trip." The creamy grits and spicy sauce create a nice contrast. Adjust the amount of hot pepper sauce to make the dish as hot as you like.

I lived in the Canary Islands for ten years and am reminded in a small way of that happy time whenever I make my former neighbor's spicy potatoes (tradition has it that the real thing is cooked in sea water). I hope that you will enjoy them--they go wonderfully well with grilled fish and meat. Can be prepared in 45 minutes or less.

The traditional b'stilla is an enormous pigeon or chicken pie wrapped in golden paper-thin pastry leaves. However, we made individual pies for ease of serving. The idea of meat mixed with spices and encased in pastry was brought to Morocco by Arabs from the Middle East; the delicate pastry sheets, it is thought, came specifically from Persia. Spices play a big part in Moroccan cooking. This legendary spice mixture is translated as "top of the shop."

(Moroccan Chicken, Chick-Pea, and Lentil Soup) A marvelous vegetarian harira sampled at the United Nations' Delegates Dining Room--prepared by chef Mohamed Boussaoud, from the hotel La Mamounia in Marrakech--provided the inspiration for the following chicken-based version. In Morocco this soup is often made with lamb as well as chicken and is traditionally served after sundown during the month of Ramadan to break each day's fast.

Most Moroccan fish specialties are prepared with a marinade called charmoula. Paprika, cumin, cilantro and garlic usually form its base, with other seasonings-such as the saffron and turmeric here-added for variation.

Suitable accompaniments to this risotto-like dish are crusty bread, an avocado and orange salad with a cilantro vinaigrette and, to top it off, coconut pie.

This is a surefire Southern way to use leftover ham and either leftover or freshly baked biscuits. Sometimes the biscuits are large and the ham pieces merely roughly cut chunks. In this recipe the biscuits are made the size of silver dollars, the ham is thinly sliced and neatly trimmed, and the biscuits are served with tiny dollops of spicy mustard and freshly grated horseradish. Voilà! The "grab 'em and go" breakfast treat that has been imitated by many popular food chains is transmuted into an elegant hors d'oeuvre. Large or small, they're mighty good eating. Can be prepared in 45 minutes or less. Silver dollar - size biscuits are the quintessential African-American breakfast bread. They can be prepared in 45 minutes or less.

Pass warm biscuits, or stick with tradition and mound some cooked white rice in the center of each bowl of soup. For a nice go-with, toss shredded lettuce with artichoke hearts, sliced mushrooms and creamy buttermilk dressing. Stay with the southern theme by ending with pecan pie.

This vibrant, aromatic Moroccan spice blend makes an excellent addition to lamb burgers or roasted chicken.

Can be prepared in 45 minutes or less.

This recipe combines the best of two classic New Orleans dishes — gumbo and jambalaya.

It's believed that this stew — called mafé or maafe — originated among the Bambara people of Mali. Active time: 1 hr Start to finish: 2 1/4 hr

If you can, buy fresh shrimp with shells and heads still intact. If the heads have been removed, don't worry. Peel the shrimp and use the shells to make shrimp stock. Put the shells (and heads) in a small stockpot. Add 6 cups of water and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour. Remove from the heat, strain through a fine sieve, and set aside. If you don't have shrimp stock, water can be substituted.

Don't waste your time looking for green peas in this recipe. In Jamaica, you'll often hear kidney beans called peas. Locals consume "rice and peas" so frequently that some people say it should be on the nation's coat of arms. In this version — which Lezlene Brown, a cook at a villa in Ocho Rios, serves to guests and family — the Scotch bonnet chile is there to contribute only the merest hint of heat and to amplify the flavors of the other ingredients.