European

Couscous, the basis of many North African dishes, is shaped like a grain but is actually a pasta made of semolina wheat. In fact couscous was incorporated into Italian cuisine when Arabs occupied Sicily six centuries ago. And so to flavor the following couscous we've used classic ingredients common to Sicily rather than North Africa-olives, peppers, capers, currants, and pine nuts.

(TORTA DI RISO CON COMPOSTA DI CILIEGE E ALBICOCCHE) This flourless dessert is popular, especially on the Po River plain. The texture is more like that of a rice pudding than that of a cake. The compote is a refreshing partner. For a treat, uncork a semisweet Lambrusco.

Can be prepared in 45 minutes or less.

A tangy, refreshing take on summer's classic back-yard side dish.

Nowhere are vegetables as important as they are in Sicily, and few vegetables are as popular-or have as long a history-as the eggplant. There are said to be hundreds of ways to prepare it. Peppers and artichokes are almost as well loved and common. A country cook often gets produce from a small kitchen garden called an "urtu".

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Plenty of black pepper is what makes this simple chicken dish so good. It's also terrific cooked on a grill. Pour your favorite Chianti.

This recipe can be prepared in 45 minutes or less. This delicious pasta uses store-bought pesto.

These light, tender, and delicious scones are a breeze to make with the aid of a food processor.

Active time: 1 1/4 hr Start to finish: 2 1/4 hr

Because the beans need to be soaked overnight, start making this a day or two before you plan to serve it.