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These chicken wings, inspired by a Macanese recipe, bring together flavors of Portugal, China, and Africa, which were connected through the trade routes and colonization of Macau.

Apples are one of the culinary symbols of Normandy, and Camembert cheese is one of its great man-made products. There is a season for Camembert, too: In September and October, it is at its buttery, flavorful peak. Present this salad French style, after the main course. For dessert, pick up some pastries from the bakery.

Complement the delicious soup with biscuits and a spinach and red bell pepper salad. Top it all off with some sliced sweetened plums spooned over vanilla ice cream.

Can be prepared in 45 minutes or less but requires additional unattended time.

A great partner for some good Champagne. Brown sugar and black pepper make the almonds sweet and spicy.

An innovative presentation from Flagstaff House Restaurant in Boulder, Colorado. Chef Mark Monette always offers a few meatless main dishes alongside his game and fish specialties. He serves rice with this one to catch the juices from the ratatouille.

Can be prepared in 45 minutes or less but requires additional unattended time.

Eggs are a staple of the Turkish diet. An ingredient in many dishes, they are also prepared on their own as a main course for lunch or as an appetizer for dinner. Here they are poached, set on a bed of yogurt (another staple) and drizzled with a red pepper-sage butter. The red pepper that fires up Turkish cooking - a cross between paprika and dried crushed red pepper - is much more popular than black pepper, especially outside the large cities.

Use the extra dressing with boiled potatoes or green beans to make an instant salad later in the week.

This recipe was created to accompany Sauteed Sea Bass.

Can be prepared in 45 minutes or less.

Lots of garlic adds great flavor to this dish. At the restaurant they make it with spinach pappardelle, but fettuccine is a convenient substitution.

A lovely appetizer or lunch dish.