Bon Appétit

Most Moroccan fish specialties are prepared with a marinade called charmoula. Paprika, cumin, cilantro and garlic usually form its base, with other seasonings-such as the saffron and turmeric here-added for variation.

If you cannot find smoked chicken, use smoked turkey instead.

This cake was first made in the north of England by young women for their fiancés. It's usually just layered with whipped cream and strawberries, but in this recipe the cake is spread with a berry and rhubarb compote for extra moistness. If your guests don't eat all of this, serve it with tea the next day.

Cava, Spain's sparkling wine, is readily available at supermarkets and liquor stores.

This old-world pastry is known in Italian as crostata della Nonna.

This dessert, prominent in the window of virtually every Paris pastry shop, is a true classic. The puff pastry rounds are usually filled with an almond mixture, but my version features hazelnuts and chocolate. Purchased pastry makes it approachable for the modern cook. Since it reheats nicely, the Pithiviers can be made ahead.

Greeks call this fassolakia Iadera. It's a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese.

A nice hors d'oeuvre teaming fresh vegetables with a simplified version of rouille, the spicy red pepper and garlic sauce that typically accompanies French fish soups.

Grating the carrots in a processor makes this one-dish meal really easy to assemble.

Serve these sensational ribs with an avocado, citrus and red onion salad, some cold beer - and plenty of napkins.

Serve these chicken roulades with rice pilaf and steamed baby squash. Slices of purchased chocolate mousse cake would make an elegant dessert.

A healthy take on an old favorite.