Oven Bake

Piperade, a saucy tomato and pepper mixture from the Basque regions of France and Spain, is often paired with eggs.

Serve with: Romaine salad with creamy Italian dressing, and steamed Broccolini. Dessert: Lemon gelato topped with sliced figs and Marsala.

Whole roasted chestnuts (now conveniently packed ready-to-use in jars) and creamy Fontina cheese enrich this take on a classic southern bread.

Hominy was as common on the table when I was growing up as rice is today. It is not used too much anymore but is still readily available in some regions, particularly in the south. You can buy it in cans or loose, sold in bulk, and sometimes you can find it in health-food stores and packaged alongside the other grains in the supermarket. The brand I buy is Monte Blanco or Goya. I have found that Spanish brands are more tasty. After you have opened the can, wash the hominy 3 or more times with cold water and drain well. This removes the taste of the liquid it soaked in. Hominy is dried, hulled whole kernels of corn; grits are finely ground hominy. Usually hominy is boiled and served hot for breakfast, plain or with gravy. Because I think it is a little like tiny dumplings, I like to cook it with sautéed chicken so that the juices from the chicken and the vegetables can mingle with the hominy.

In France, tartines are slices of bread topped with butter and sometimes cheese, honey, or other spreads. Here that simple idea is turned into a sophisticated appetizer when the bread is brushed with chive oil and topped with smoked salmon and goat cheese.

Fèves au Lard Active time: 15 min Start to finish: 4 1/2 hr

I'd say this is one of the most perfect American appetizers for a group: warm and creamy, full of flavor, easy and spreadable. Toasted pita triangles and crisp toasts are my favorite choices to offer guests to slather this rich mixture on. No matter what you select, you'll probably find this recipe as versatile as I do.

In this baked version of shoestring potatoes, the texture of the fries varies — some are crisp and some soft, but all are delicious.

I leave the skin on the breasts so I can stuff the herbs and garlic underneath.

As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step.

Tortilla à la Basquaise au Thon et à la Tapenade Use a deep 12-inch-diameter nonstick skillet to make this Spanish-style frittata.