Broil

(Frittata di Funghi con menta) The frittata is a popular appetizer, lunch or light supper in Tuscany, and making it is an art. Tuscans like their frittatas golden on the outside and creamy on the inside. Frittatas usually feature seasonal vegetables like artichokes, asparagus or the wild mushrooms here. Porcini and cantarelli (chanterelles) are the most common wild Tuscan mushrooms, but others can occasionally be found at markets or in secret spots in the woods.

This recipe can be prepared in 45 minutes or less. Crumbled feta cheese makes a nice topping.

An Italian dish that's great with brunch, or as a light lunch or appetizer on its own.

Made in minutes and very festive. Pour a chilled dry white wine.

Baked egg roll wrappers make a crisp, low-fat base for the roasted mushroom topping.

Jars of mixed peppercorns—red, green, white and black—can be found in supermarket spice racks. Uncork a bottle of Zinfandel to go with this simple, great-tasting main course.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Puerto Nuevo, a seaside village in Baja California, Mexico, is famous for its Pacific spiny lobster. For food safety, be sure to broil the lobsters immediately after they have been boiled and split. What to drink: Assorted chilled Mexican beers.

The aged goat cheese called for in this recipe is firmer than fresh and has a dry rind. Two kinds work best in this dish, Bucheron and Pouligny-St.-Pierre, both of which have just the right amount of tang — but ask at the cheese counter for comparable substitutes if you have trouble finding them. Cafe Pasqual's, in Santa Fe, serves its version of this dish — "pigs 'n' figs" — with blue cheese. Active time: 45 min Start to finish: 45 min

Can be prepared in 45 minutes or less.