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Southern Europe: Bruschetta

This popular Italian appetizer from Tuscany is so good that you may want to double the recipe and forget about a main course. The bread can be toasted in the oven, or you can toast it outdoors over a gas or charcoal grill. To taste its best, bruschetta must be made with high-quality bread and olive oil, and with vine-ripened tomatoes.

For the flavored oil:

1/3 cup olive oil
3 Tbsp. finely chopped fresh basil
2 cloves garlic, finely chopped
2 tsp. finely chopped oregano

For the topping:

6-8 fresh plum tomatoes, or 2-3 large tomatoes
2 Tbsp. finely chopped fresh basil
1 Tbsp. olive oil
1 clove garlic, minced
salt and pepper to taste
12 slices Italian bread

To make the flavored oil:

In a glass bowl, combine oil, basil, garlic, and oregano; cover and let stand at room temperature for at least 2 hours.

To make the topping:

Chop tomatoes and place in a glass bowl. Add basil, oil, garlic, and salt and pepper and let stand at room temperature about 1 hour. Pour off liquid before using.

To prepare the bruschetta:

Brush bread with flavored oil. Toast bread on both sides until golden. Serve hot with topping. Serves 4-6.

NORTH AFRICA: Chickpea & Lentil Soup

Peas and beans are the mainstay of hearty soups in North Africa, including this one. The secret of this simple recipe lies in the herbs and spices and in the quality of the chicken stock. If the word chickpea is unfamiliar, you probably know this legume as garbanzo bean, its other common name.

2 Tbsp. olive oil
1 large onion, coarsely chopped
3 cloves garlic, finely chopped
6 cups chicken stock
1 cup dried lentils
1 cup canned chickpeas, not drained
1 tsp. cumin
2-3 Tbsp. finely chopped fresh mint
2 Tbsp. chopped fresh parsley
1 Tbsp. fresh lemon juice
zest of 1/2 lemon, finely chopped
1 cup fresh cilantro, coarsely chopped
salt and pepper to taste
lemon wedges for garnish

In a heavy saucepan, sauté the onion and garlic in the oil over medium heat until the onion turns golden. Add lentils and stock, lemon zest, and a generous pinch of freshly ground pepper and simmer, uncovered, over low heat until lentils are tender, about 40 minutes. Add chickpeas, cumin, mint, and parsley, and cook for 10 minutes longer. Remove from heat, and stir in lemon juice and cilantro. Add salt to taste, garnish with lemon wedges, and serve.

Serves 6.

SOUTHEAST ASIA: Saté

A saté, or satay, is a popular Southeast Asian dish of skewered, grilled meat that is traditionally served with a peanut dipping sauce. The marinade in this recipe—every region in the area has its own version—comes from Indonesia and can be used with chicken, beef, lamb, or pork. The word saté comes from the Javanese verb meaning "to stick."

4 shallots, chopped
3 Tbsp. light soy sauce
2 Tbsp. vegetable oil
1 Tbsp. fresh lemon juice
1 Tbsp. brown sugar
4 cloves garlic, crushed
1 tsp. coriander
1/2 tsp. salt
1 pound meat (chicken, beef, lamb, or pork) cut in cubes

In a glass bowl, combine the oil, shallots, soy sauce, lemon juice, sugar, garlic, coriander, and salt, and mix well. Pour over the meat cubes and cover; let marinate in the refrigerator for at least 4 hours. Thread the meat cubes on bamboo skewers that have been soaked in water and grill over high heat until meat is thoroughly cooked. Serve with peanut sauce. Serves 2-4.

Peanut sauce

2 tsp. minced fresh ginger
2 serrano or jalapeño chiles, seeded and finely chopped
1 clove garlic, finely chopped
3 scallions, finely chopped (including tops)
1/3 cup chunky peanut butter
1/3 cup coconut milk
3 Tbsp. light soy sauce
1 Tbsp. lime juice
3 tsp. brown sugar

Combine the ginger, chiles, garlic, scallions, peanut butter, coconut milk, soy sauce, lime juice, and sugar in a small pan. Bring to a boil over medium heat, stirring frequently, then reduce heat and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat. Add more coconut milk if the sauce is too thick to pour. Adjust seasonings to taste and serve at room temperature.

THE AMERICAS: Arroz Verde

Arroz verde, or green rice, is a visual treat from the Puebla region of Mexico. This recipe comes from Karen Hursh Graber, a native New Yorker who maintains a web site crammed with recipes and information about Mexican cuisine (www.mexconnect.com), as well as a great guide to the herbs and spices used south of the class="border"r.

1 cup raw rice
2 Tbsp. vegetable oil
3 small or 2 large poblano chiles, roasted, seeded, and peeled
1/2 medium onion, chopped
2-3 sprigs fresh parsley
2-3 sprigs fresh epazote
2-3 cloves garlic
2-1/2 cups chicken or vegetable broth
1/2 cup fresh or thawed frozen peas (optional)

Soak the rice in hot water for 15 minutes, then rinse in a strainer under running water. Drain rice and let dry.

Purée the chiles, onion, garlic, parsley, epazote with 1/2 cup of the broth in a blender or food processor.

Heat the oil in a large skillet. Add rice and sauté it, stirring frequently, until golden. Add the purée, mixing well; add the remaining 2 cups of broth. Cover and simmer over low heat until all the liquid has been absorbed. Remove from heat and add peas. Salt to taste.