European

Grape focaccia is a Tuscan classic. Here, we've reworked it with two kinds of cheese and a dash of sweet wine.

Vongole in brodetto Chef Michael Schlow of Boston's Via Matta created this dish for Epicurious's Wine.Dine.Donate program.

Terrine de Campagne The straightforward character of this terrine reminds us of the words of Richard Olney, an influential American cookbook writer and editor who rusticated in the French countryside for almost 50 years. "A simple terrine," he wrote in his Simple French Food, "is never so good as when prepared in the easiest possible way, all of the ingredients of the composition mixed, pell-mell but intimately, together."

Sophisticated yet incredibly easy, this dish brings the flavors of Sicily to your table.

If you like cauliflower, you'll love this pasta, with its slightly spicy mix of crisp, savory toppings.

Minestra di farro
Puréed-bean soups can sometimes be monotonous, but here farro's seductively chewy texture is anything but boring. This recipe has the comforting appeal of pasta e fagioli. Farro is available from Far Away Foods (farawayfoods.com).

For a more substantial meal, the salad can be served on pumpernickel bread or toasted French bread as an open-face sandwich and topped with slices of hard-boiled egg. Garnish with lemon wedges and dill sprigs.

A meat-free carpaccio, this crisp mix of zucchini and arugula gets a boost from olive oil and salty cheese.

Adding a flavorful mayonnaise to this pan bagnat — style sandwich gives new appeal to traditional French fare.

Traditional Scandinavian fare, this rich stew is comfort food at its best — think chicken potpie without the crust. Boiled potatoes are the perfect starch to balance the sweet carrots and parsnips.

This dramatic, gorgeous terrine isn't just visually arresting; it's also absolutely delicious — and such a sophisticated change of pace from a salad to start the meal. We used beets, haricots verts, and wax beans here, but feel free to improvise if other vegetables look tempting at your local farmers market; you'll need a total of 6 cups of cooked vegetables. Since the vegetables are cooked until very tender — a knife should be able to cut through them without resistance — the terrine slices beautifully.

Juicy pork replaces the traditional lamb in these sandwiches. Tomato and capers are a lively addition to the yogurt sauce.

Favas lend a fresh note here. For the most robust flavor, use tuna packed in olive oil rather than water.

Greek cuisine is famed for its appetizer dips — no meze party would be complete without at least one.

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.

This salad is no bland picnic side dish: Slices of deli ham and bits of salty bacon give it hearty main-course appeal.