European

Can be prepared in 45 minutes or less.

Nothing is more basic to French olive people than tapenade, the simple and delicious Provençal caviar eaten with toasted bread. It can be flavored with garlic, bay, thyme, mustard, and even rum or Cognac. Here, it is done the old way.

Can be prepared in 45 minutes or less.

Shredded Potato Cake

Great over rice or toasted French bread.

This easy pâté can be made three days ahead.

(Veal Cutlets with Prosciutto and Sage) Although chef Serge Dansereau of Kables at The Regent uses thin slices of veal from a boneless veal loin, he suggests making the dish at home with veal cutlets, which are less expensive and more widely available. If the cutlets you buy are too thick, use the smooth side of a meat pounder to pound them, between sheets of plastic wrap, to less than 1/8 inch thick.

The big bowl and tireless motor of a standing mixer take the heavy work out of preparing these tender brioche loaves.

Nice, being by the sea, offers interesting fish dishes. One of these is poutargue, made with dried and smoked roe, which you will find in some delicatessen shops. The roe should be grated or finely chopped. To every 2 cups add 1 cup chopped hard-cooked egg, 1 cup finely chopped onion, a dash of lemon juice and enough olive oil to blend all. Another dish from the sea is raïto or rayte. This is traditional on Christmas Eve throughout Provence. It is reminiscent of other fish stews, including the chioppino of California.

(PASTA CAPRESE)

Serve the pesto with grilled or sautéed scallops, chicken, or fish. Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. Start the meal with gazpacho, then offer crusty bread, marinated green and black olives, and sangria with the salad. End with raspberries atop vanilla custards.

(PASTA PICCANTE CON POMODORI E RUCOLA) Fresh-tasting, easy to make and perfect for weekday entertaining.

(Deep-Fried Potato Croquettes)

A flavorful filling in an elegant dessert.