Cheese

IMPROV: Substitute red oak leaf lettuce (available at farmers' markets and natural foods stores) or red romaine for the red leaf lettuce. Make the croutons with Asiago or Pecorino Romano cheese instead of Parmesan.

Unlike a traditional risotto, this easy side dish for the stew needs barely any stirring at all.

Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good stand-in. You can find Greek cheeses at specialty foods stores, at Greek markets, and at igourmet.com.

For these crisp cheese wafers, buy a six-ounce container of shredded Asiago cheese or a blend of Parmesan, Romano, and Asiago — you'll use the leftover cheese in the Mock Risotto .

Enfrijoladas This simple vegetarian meal is traditionally served as breakfast or as a light supper. It is great alone or with eggs.

Pitas, or savory pies, are ubiquitous in mountainous Epirus, in no small part because their portability suited itinerant sheepherding families. Even when you are staying put, this one is well worth making. Its homemade phyllo is rolled out much thicker than the commercial kind, making something more akin to a tender piecrust, and it's imbued with rich flavor from yogurt.

The classic combination of sausage and greens takes on a pasta companion in this warming dish that peaks with red-pepper flakes and Parmigiano-Reggiano.

From chef Robert Del Grande of Cafe Annie in Houston, this recipe for fish baked in corn husks is one of country singer Clay Walker's favorites. Pipián is a classic Mayan sauce made from pumpkin seeds.

Watermelon chunks in savory salads have been all the rage in the past few years, but we wanted a way to retain the fruit's best trait: how enjoyable it is to eat out of hand on a hot day. These wedges, sprinkled with salt, pepper, cheese, and heady fresh mint, are a light, refreshing start to a warm-weather meal. And they leave your other hand free to hold a drink or chase after the kids.

This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.

Make this tart the day before serving to give it enough time to set.

Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients. The produce there inspired me to create this dish, which is a real taste of the South."

This simple one-dish vegetarian meal is hearty without being heavy.

This dish is wonderful no matter what egg pasta you use. And the Greek feta can be found at most supermarkets.

This riff on traditional pasta salad gets an added layer of flavor from golden pearls of toasted couscous.

These crunchy chips are great with chili, soup, dip, or by themselves.