Bon Appétit

This dish is delicious warm, but it can also be prepared ahead, stored in a covered container and served at room temperature at a picnic. Either way, its terrific.

Here's a three-layer cake that makes a sensational finale to any meal.

Way up in Maine, in the coastal town of Blue Hill, is Jonathan's, a small place much favored by locals. Owner Jonathan Chase and chef Richard Hanson both love fish, whether from the sea or from freshwater lakes and streams. This colorful main course is good with buttered and dilled new potatoes. Round out the meal with a green salad, and end with a slice of lattice-topped blueberry pie. (If necessary, have the fishmonger bone the trout, or use four small fillets.) Can be prepared in 45 minutes or less.

In this interesting Tunisian specialty called farka, the semolina grains take a sweet turn. It is enjoyed as a breakfast dish or afternoon snack, rather than an after-dinner dessert.

These not-too-sweet cookies are based on an old recipe seldom seen these days. Although the combination of almonds, honey and cinnamon is still a typical one, contemporary Neapolitan biscotti tend to be less aggressively flavored.

Layers of toffee-studded, coffee-flavored mousse and chocolate ganache fill an almond and sugar-cookie crust.

A good cut of meat for this recipe is the butt portion of a bone-in, water-added ham. For optimum flavor, I like to prebake the ham, then simply slice away what I need from the bone.

This versatile salad can also be made with leftover beef, lamb or chicken.

The seafood is cooked in lime juice and fish sauce, making this oil-free salad perfect for a low-fat lunch.

Called pho in Vietnam, this unusual soup is a wonderful party centerpiece dish for an informal gathering. Start out by supplying everyone with a large soup bowl and a ladle. Place the soup tureen in the middle of the table. Have each guest take a generous helping of noodles first, then some meat and broth. Each serving is topped off with shredded lettuce, sliced green onion and a squeeze of lemon juice.

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

This surprisingly rich-tasting cereal is a healthful rice pudding — for breakfast. If you can't find dried mango in your local supermarket or natural foods store, you can use dried apricots instead.

Sliced avocado and purchased salsa are great additions to this Tex-Mex entrée. Let guests assemble their own tacos.

A mixed vegetable stew, seasoned with spices characteristic of Morocco. Serve it with rice or couscous.

Ouzeries are Greek cafés that specialize in mezedes, or appetizers, as well as in ouzo, the strong, anise-tinged drink after which the cafés are named. Saganaki gets its name from the two-handled pan in which it is made, but it can be prepared in any heavy small skillet. For a final flourish, the cheese is often splashed with ouzo and flamed.

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

The Strait of Messina is a rich source for swordfish, which the Sicilians prepare in many ways. Here it is at its simplest: grilled and served with salmoriglio sauce. (In Sicilian, it is sammurigghiu sauce.) The words means "brine", a translation that does not convey the taste or texture of this cooked blend of olive oil, lemon juice, garlic and herbs. Serve with bread and pour a white wine, preferably Sicilian. For dessert, offer cannoli from the bakery.