Leafy Greens

Serve with: Steamed carrots and scalloped potatoes. Dessert: A bakery strawberry tart.

The abundant use of leafy greens is one of the hallmarks of the food of the African continent in general. Here, the familiar collard green, which has become emblematic of African-American cooking, is given an Ethiopian twist in a dish that can be served either warm or at room temperature.

These wraps make for an informal and delightfully messy summer supper. Complete the meal with a rice salad from the deli (adding diced bell peppers and a splash of rice vinegar, if desired) and ice cream sprinkled with minced crystallized ginger.

Active time: 2 hr Start to finish: 4 hr (includes making fresh pasta)

The great flavor of toasted cumin adds a nice dimension to this easy side dish. It's an extra step that is definitely worth it.

A quintessential California pairing. Brush slices of sourdough bread with olive oil and grill (about two minutes per side) to serve alongside. What to drink: A crisp, dry white wine, such as a Sauvignon Blanc.

When a generous garnish of pesto gets stirred in, the soup turns a vibrant green and becomes perfumed with the intense and sweet aroma of basil mixed with garlic.

Preparing the zucchini for this dish won't heat up your kitchen — simply salting thin slices is enough to tenderize them. Active time: 30 min Start to finish: 30 min

To maximize the flavor of this salad, toss the beets with the dressing while they're still warm, so they'll absorb more of it. Sunflower seeds turn rancid fairly quickly, so it's important to purchase them from a place with high turnover, such as a natural foods store. Active time: 20 min Start to finish: 1 1/4 hr

Creamed spinach gets a makeover with three cheeses and a vibrant garnish.

Active time: 20 min Start to finish: 20 min

Active time: 15 min Start to finish: 30 min

Active time: 40 min Start to finish: 40 min

George Kelso of Edinburgh, Scotland, writes: "Although I grew up in Scotland and spent my early years as a chef here, I didn't start specializing in Scottish food until much later in my career. After working in London and at various restaurants in England, I returned to Scotland in 1988 to become chef at Ardsheal House in Argyll, where I started cooking exclusively with Scottish ingredients. We grew our own fruits, vegetables, and herbs, and even raised our own hens and ducks. That experience inspired the kind of cooking I do today at Haldanes, where I'm chef and owner. I keep the food preparation simple and use the freshest produce. That's why I use local suppliers as much as possible." Slices of prosciutto are fried until crisp for a delicious garnish.

Can be prepared in 45 minutes or less.

One extremely popular fish in Bombay, India's financial center, is pomfret, found in most coastal areas of the country. In one of my favorite pomfret preparations, called patrani macchi, the fish is stuffed with an herb paste and steamed in a banana leaf—which lends a unique fragrance and makes an attractive presentation at table (but should not be eaten). As pomfret is difficult to find in most parts of the United States, we suggest salmon, which is equally delicious.

Other top-quality blue cheeses-like Maytag, Danish or Roquefort-are fine replacements for the Stilton. And if arugula is unavailable, choose another slightly bitter salad green, such as curly endive, chicory or baby salad greens; spinach mixed with some watercress would also work quite well.