Flour

Brussels sprouts sautéed with bacon are good served alongside. Pour a Zinfandel, Syrah or Chardonnay during the meal.

A classic duo adds an Italian accent to an American favorite.

(Sicilian "Pizza" with Onions and Anchovies) Sfinciune derives its name from a word in local dialect meaning soft, light, or tender, a reference to its rich, airy crust. This version of sfinciune has a bread-crumb topping, which gives it a pleasant crunch.

These Colombian corn pancakes do a good job of soaking up the juices from the pork.

Orecchiette (little ears) is a specialty of Apulia, in southeastern Italy. This recipe was created to accompany Orecchiette with Sausage and Red Pepper Sauce and Orecchiette with Red Wine Veal Sauce.

Serve any leftovers for breakfast or a late-afternoon snack.

Use to prepare Corn Bread and Chestnut Stuffing, or enjoy this on its own.

(ZALETTINI) These shortbread-like cookies get their crunchy texture and pretty yellow color from cornmeal. They are enjoyed all over Veneto, a region known for its polenta. In fact, zalettini means "little yellow ones" in the Venetian dialect.

Anadama bread recipes, which date back to pre-Revolutionary New England, all call for molasses and cornmeal for substantial- and delicious- results. This contemporary rendition is no exception.

This simple white cake has a lemon curd filling and glaze. Big cakes like this are typical special-occasion desserts in the South.

Complete the menu with roasted potatoes, steamed spinach and butterscotch brownies.