Bon Appétit

This old-world pastry is known in Italian as crostata della Nonna.

This dessert, prominent in the window of virtually every Paris pastry shop, is a true classic. The puff pastry rounds are usually filled with an almond mixture, but my version features hazelnuts and chocolate. Purchased pastry makes it approachable for the modern cook. Since it reheats nicely, the Pithiviers can be made ahead.

Greeks call this fassolakia Iadera. It's a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese.

A nice hors d'oeuvre teaming fresh vegetables with a simplified version of rouille, the spicy red pepper and garlic sauce that typically accompanies French fish soups.

Grating the carrots in a processor makes this one-dish meal really easy to assemble.

Serve these sensational ribs with an avocado, citrus and red onion salad, some cold beer - and plenty of napkins.

Serve these chicken roulades with rice pilaf and steamed baby squash. Slices of purchased chocolate mousse cake would make an elegant dessert.

A healthy take on an old favorite.

Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.

A combination of spicy, tangy and aromatic flavors, this light soup is also really satisfying.

From Jane Butel's cooking school in Albuquerque, New Mexico.

Accented with Asian seasonings, this cole-slaw makes a refreshing side dish.

This Italian version of fruitcake is dense, chewy and candy-like. Wrap it in brightly colored cellophane for giving.