European

This is also terrific with yellow tomatoes. Garnish with thin cucumber slices and some chopped red onion, if desired.

Chef Ludovic LeFebvre writes: "I'm looking forward to the opening of my restaurant, Ludo, this fall. It's going to be different from the elaborate French cuisine I've done in the past: People are interested in lighter and healthier foods now, and I want my cooking to reflect that. For me, that means using the best ingredients in simple ways. "Before coming to America, I apprenticed with some of France's best chefs, like Marc Meneau and Alain Passard. I was lucky to have such great teachers, but after two years of working 17-hour days, it was time for a change. Moving to Los Angeles definitely altered my work habits. My days in the kitchen are shorter, and there's more opportunity to enjoy cooking at home. " Sophisticated flavors; simple techniques. Serve with crusty bread.

The radicchio is seasoned in the style of a Sicilian agrodolce ("acid-sweet") dish, which typically combines a vegetable with raisins, pine nuts, vinegar, and a sweetener.

Add french fries, glazed carrots, and a salad of romaine wedges with blue cheese dressing. End with cheesecake and raspberries.

Tracey Medeiros of Atlanta, Georgia, writes: "I'm a food stylist and recipe developer — and passionate about my job. It was a dream of mine to have a career in the culinary arts, but I didn't think that was possible. In college I was a political science major and considered going to law school. But soon after graduation I realized cooking was my true calling." Italian-inspired sandwiches hot off the grill.

The polenta can be made a day ahead and reheated in the oven.

Truite à la Tomate This trout recipe could be page 1 of [fishmonger Neige] Perez's Workbook for Cooking Fish 101. There are no fish bones to fillet, no tomatoes to peel, and no saucepans to clean. Cooked together in a single roasting pan, the capers, olives, onions, tomatoes, garlic, olive oil, white wine, and trout fillets conspire to create a wonderful, unmistakably Mediterranean ensemble sure to entice even Marseillais who were scaling and gutting fish — or so they say — before they could walk.

A terrific accompaniment for kebabs.

(COUNTRY TERRINE) My local butcher, Mr. Delasalle, wouldn't part with his terrine recipe, though he gave me plenty of hints. What follows is a recipe that closely replicates his.

Sosizza chi Linticchi The hearty, warming goodness of this one-course meal is only increased by its utter simplicity of preparation. Accompany the stew with crusty bread.

Piperade, a saucy tomato and pepper mixture from the Basque regions of France and Spain, is often paired with eggs.

A simplified version of the classic Italian dessert, this looks lovely served in parfait glasses for a change. The recipe features pound cake and cream cheese instead of the traditional (but harder-to-find) ladyfingers and mascarpone cheese.

Schupfnudeln The potato in this recipe cools for what seems an excessively long time — 4 hours or overnight — but chefs in Baden insist on this step because as the potato cools, more moisture evaporates through the skin, requiring less flour to be worked into the dough. The result is a lighter dumpling. Active time: 30 min Start to finish: 5 hr (includes cooling)

CHAMPAGNE A dish that's refined yet spirited, much like the bubbly that has made the region so celebrated. For a first course, serve steamed leeks bathed in a simple vinaigrette. What to drink: Champagne, of course.