Saute

Serve atop mashed potatoes or, for a nice twist, on a piece of toasted garlic bread.

This simple and hearty meatless main course has intriguing Indian accents.

In the late nineteenth century, salmon was so abundant in Scotland that servants refused to eat it more than three times a week — but then again, they didn't have the recipe for this delicious hash. Top each serving of the hash with one or two poached eggs. Make a watercress salad with a simple vinaigrette to have alongside, and offer a pitcher of mimosas or some juice to drink.

Great with tortilla chips as a dip. Or try it as a vegetarian filling for burritos adding grated Monterey Jack cheese, too.

Can be prepared in 45 minutes or less.

(PESCE ALL' ACQUA PAZZA) The fanciful name of this dish derives from the "crazy" way the cooking water is transformed into a flavorful sauce.

This recipe can be prepared in 45 minutes or less.

This side dish would be a perfect way to round out a meal of leftover roast chicken (or a bird from the local deli).

This recipe can be prepared in 45 minutes or less.

Because of its solid, chewy texture, tempeh (which is made from soybeans and grains) is a good meat substitute.

At the beach in Malta, the locals eat fried rabbit, rather than burgers, with fries. I've adapted the recipe by using chicken and sweetening the gravy with a touch of honey.

Active time: 20 min Start to finish: 40 min

If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.

It wouldn't be Christmas without some red and green on the table.

Hélène Wagner-Popoff writes, "My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. Today we produce an olive oil called 'de pays de Corse Ivan Popoff.' Although I was born in Lyons, the subtle flavors typical of Corsican cooking have definitely influenced my style. My dishes are extremely varied and well thought-out, but most of all simple. I like to surprise my family and guests with unexpected flavor combinations that don't take a lot of effort." While this is delicious on its own as a side dish, Hélène also recommends it as a sauce spooned over roasted fish.