Dutch Oven

The parts of Corsica that are not cultivated or forested are covered with a thick underbrush called the Maquis. It consists of diverse aromatic herbs that make the hillsides white with little flowers in the spring and inspire one of the island's nicknames, "the Scented Isle." A blend of these herbs, called herbes de maquis, is a flavoring for many seafood specialties, including this rich pasta and lobster dish. Many say that the most flavorful lobsters in the Mediterranean come from the waters off Corsica. For reasons of food safety, it is essential to make the sauce and finish cooking the lobster immediately after the lobster has been boiled.

This quick one-pot meal is especially good with garlic toast or corn bread.

Use the smallest clams you can find. Mussels would also work in this dish. Serve with: Portuguese rolls and a green salad.

These bean fritters appear in several West African countries; they are called akara in Nigeria and Sierra Leone and akla or koosé in Ghana. Although eaten as a snack or side dish, bean fritters are also consumed as breakfast food with hot sauce as an accompaniment (it's more like a thick relish than a sauce). We think the fritters are great as an hors d'oeuvre. Although we use vegetable oil for frying in our recipe, red palm oil is the preferred frying medium in Africa. And traditionally the black-eyed peas are skinned, but we think you get more bean flavor if you leave the skins on (and save a lot of time as well).

Pancetta, the salty Italian bacon, forms a crust around the chicken. Offer a bottle of Pinot Grigio, a crisp Italian white wine, with this entrée. For dessert, try spumoni and sugar cookies.

Capers lend tangy contrast to the sweet bell peppers. Serve the stew over egg noodles

This stew is great served with noodles.

Buy a heavy coconut that has no cracks and that sounds full of liquid when shaken.

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.

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

This easy zuppa di pesce is a staple of the anchovy packers of Mazara del Vallo on the northwestern coast of Sicily. It always comes with bread to soak up the juices.

This savory, French-inspired dish is also delicious made with mussels instead of, or in addition to, the clams. Either way, it's good with crusty bread to soak up the broth, and a glass of spicy white wine.

A one-pot Moroccan meal from Lotfi's in New York. Serve the stew with couscous or flat bread.

Cajun flavors—andouille sausage, corn bread, red bell pepper and cayenne pepper—combine in an excellent side dish that brings color and spice to the Thanksgiving table.

This thick and comforting dish is delicious sprinkled with grated Parmesan cheese. Can be prepared in 45 minutes or less.

A main-dish salad that's perfect for a casual summer dinner. Using purchased roasted chicken or leftover cooked chicken makes it even easier.