Olive

Tangy tomato-olive relish enlivens these hearty sandwiches. They would be great on Super Bowl Sunday.

A boldly flavored dish that's great served over orzo (rice-shaped pasta).

This is an easy dinner party appetizer. Start it at least one day and up to one week before your party. Offer guests small plates and forks.

"When I fled Greece during World War II and eventually relocated to Los Angeles, I brought with me the traditions of my home," writes Rebecca Levy. "A lot of these traditions have to do with food, and since sharing my heritage has always been important to me, I often make favorites from my homeland for friends and family. In addition, cooking for community events and teaching classes on Sephardic cuisine keep my schedule full." Pair this dish with rice pilaf or noodles.

Japan meets Morocco in this inventive dish. For a light coating, don’t overmix the tempura batter: A few lumps of flour are O.K. Find preserved lemons at a specialty foods store, or use the grated peel of a regular lemon.

Some classic Scandinavian flavors show up in this simple-to-make, cross-cultural pizza, made even easier by the use of frozen bread dough.

(LES SCOURTINS AUX OLIVES DE NYONS) Jean-Pierre Autrand of Les Vieux Moulins in Nyons, Provence, shared the family recipe for these crisp, salty-sweet cookies.

Ask the butcher to bone, skin and butterfly the turkey breast. You will also need some cheesecloth (available in most supermarkets) for wrapping the roulade before cooking.

Davina uses this olive paste as a pizza topping, as a flavor pickup for purchased pasta sauces and as a spread for baguette slices.

Make the components of this salad early in the day, then toss in the shrimp just before serving. (Buy cooked shrimp, if you like, to save a little time.) Offer cold Mexican beers and Margaritas alongside.

What to drink: Offer a Pinot Grigio with these toasts.

Terrine de Lapin aux Olives Vertes et Pistaches Active time: 1 1/2 hr Start to finish: 11 1/2 hr (includes chilling)

Broccoli needn't only be cooked fast until bright green and al dente. In fact the flavor is amplified when it's braised slowly until as tender as can be. You can enjoy this as a vegetable side dish, spoon it over garlic-rubbed bruschetta, or toss it with pasta and freshly grated pecorino or Parmesan cheese.