Parsley

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

A staple of German cuisine, potatoes were a vital part of the diet of heartland settlers.

Many heartland cooks claim that parsnips give standard mashed potatoes a hint of sweetness. If you use the parsley root, mince the tops and add them to the dish when the instructions call for minced fresh parsley.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

When shopping for ham, be aware that smoked pork shoulder is available partially or fully cooked. This will affect the braising time (partially cooked takes about 1 hour longer). We found that blanching the ham before braising helps eliminate excessive saltiness in both the ham and the broth. Leaving the skin on the ham adds body to the resulting sauce.

This recipe can be prepared in 45 minutes or less.

Gently drain the liquid from the top of the yogurt before combining with other ingredients so that the flavors are not diluted.

The same parsley butter (which can be prepared three days ahead) seasons the pasta and the broccoli rabe served alongside.

Broccoli rabe, which is also called rapini, is a slightly bitter green with tiny, broccoli-like florets. It's available in specialty markets and most supermarkets.

Buckwheat — which grows well in cold climates — has a solid place in French-Canadian cuisine. Buckwheat crêpes can be traced back to Brittany, and buckwheat pancakes are a regular part of a Canadian breakfast. These "noodles," made from savory crêpes, are a contemporary twist on this classic dish.

A classic of the Balearic Islands, where lobster is found in abundance, this stew (known as caldereta) is intensely flavorful and fun to eat. Live lobster is essential, since the tomalley (liver) is a key ingredient. Serve the stew with plenty of crusty country-style bread.

The salty nut topping provides a nice contrast to the sweet mashed turnips.

"My husband, Andreas, is from Crete," writes Yolanda Paterakis, "and we have a vacation home on the Greek island of Euboea in the Aegean Sea. No matter where we are, we love to entertain our two children, our three grandchildren, and scores of friends. People often come over in the evening for mezedes and ouzo. For these get-togethers, I always prepare quick, simple dishes because my busy schedule demands it; I write children's and travel books, and I'm the general secretary of the National Society of Greek Writers. I've often thought that cooking is like writing a story — always best when you put your heart into it."

This Argentinian sauce is served with both grilled meats and fish. Its spice and herbal flavors go well with the smokiness imparted by the grill, and the vinegar’s bite cuts through the richness of steak. This recipe can be prepared in 45 minutes or less.