Zucchini

For this osso buco we've substituted lamb shanks for the more traditional veal. We've also borrowed from the Greeks, adding avgolemono, a bright-tasting sauce of eggs, lemon juice, and broth.

Crusty French bread, a spinach and mushroom salad and buttered noodles round out the menu, and a rich bakery chocolate cake finishes it in style.

Leftovers of this moist and flavorful meat loaf make great sandwiches.

This looks like sushi, but it's really a new way to present the familiar Passover fish course.

Greeks call this fassolakia Iadera. It's a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese.

A mixed vegetable stew, seasoned with spices characteristic of Morocco. Serve it with rice or couscous.

Can be prepared in 45 minutes or less.

The extra-virgin olive oil from Countess Lisa-Contini Bonacossi's estate is a favorite of mine and an important element in Lisa 's great cooking. She has an easy going style, changing recipes according to what's in the garden and larder, and is hard to pin down about quantities. Lisa slices her zucchini with an electric meat slicer. I use the 3-mm. blade of my food processor to slice by hand, not with the machine. Can be prepared in 45 minutes or less.

From the Inn at Perry Cabin, St. Michaels, Maryland Can be prepared in 45 minutes or less.

The peach and mustard glaze gives this dish a sweet-tart flavor.

This recipe was created to accompany Red Snapper Papillotes with Lemon and Thyme . Can be prepared in 45 minutes or less.