Olive

Featuring olive oil and the combined herbs and produce of the south of France, this one-dish country dinner will transport you to a café table in Aix in a heartbeat.

Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.

Braising is an excellent way to keep fish steaks moist and flavorful.

Editor's note: The recipe and introductory text below are from Alice Waters's book The Art of Simple Food. This especially satisfying one-pan dish is delicious served with soft polenta, mashed potatoes, or shell beans. Good choices for the green olives are unpitted Lucques or Picholines.

Kristine Subido, chef at Wave in Chicago, makes you forget about pasta.

You can slice and dice the ingredients for these no-cook pizzas in advance, but serve them right after assembly so the flatbreads don't get soggy.

Pulse the food processor on and off a few times to give this spread the right texture.

SERVING SUGGESTIONS: With roast chicken or pork, or spoon atop goat-cheese crostini.

Not your typical chicken pot pie. Cumin, cinnamon, and paprika add an aromatic spiciness, which is balanced by briny green olives and sweet golden raisins.

Roasting brings out fennel's sweet side.

Barely a day goes by at the Puerto Rican table without rice and beans making an appearance, but this version is pull-out-the-stops-special rather than everyday—you won't believe how much flavor can be packed into such an understated dish. The secret is an abundantly seasoned sofrito—the flavor base—and the slight crust, called pegao, that forms on the bottom of the pot.

The strong aromatics in this dish infuse the potatoes with a spirited Moroccan style.