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Food editor Maggie Ruggiero has taken lentils "from canned to Cannes" in this très simple—and très français—dish.

Chocolate mousse would be a great simple ending to this meal for two.

This recipe was created by chef Lachlan Mackinnon Patterson of Frasca Food and Wine in Boulder, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. Frico caldo are Italian cheese crisps. Chef Mackinnon Patterson's version includes potatoes and onions and makes for a slightly thicker crisp, similar to a potato pancake. Start making this recipe a day before you plan to serve it. The pickled shallots and cilantro vinaigrette are best if prepared 24 hours in advance.

No need to worry about why this Dominican burger shares a name with the Argentinean sauce—nobody knows. Instead, just call it a chimi, grab a cold beer, and enjoy!

In El Salvador, these satisfying little corn snacks are made with quesillo, but many Salvadorans in the United States substitute mozzarella, as we've done here. Cheese on its own is a popular pupusa filling, but we particularly like this hearty revuelta (mixture) that includes red beans and salty, crisp-fried pork rind.

Farro is a nutty grain similar to spelt. A whole-grain wheat grown in Italy, it has a firm, chewy texture when cooked. Look for semi-pearled farro, which has some hulls already removed from the grain and therefore cooks faster.

Part oatmeal, part pancake, this recipe is the best of both.

The intensity of hot mustard varies. Start with 1 teaspoon, then add more by 1/2 teaspoonfuls to taste. Hot English mustard is a good stand-in if Chinese is unavailable.

Lamb shoulder chops are everything a cook wants: They're inexpensive and quick-cooking, yet they deliver more robust flavor than pricier rib chops.

How can so simple a filling create such a wonderfully earthy flavor? Anchovy paste has long been a secret weapon in many chefs' arsenals and, when you use it here, you'll know exactly why.

This Caribbean-style pork dish is by cookbook author Daisy Martinez. Look for panko in the Asian foods section of the supermarket or at Asian markets.

On Moroccan tables, in addition to salt and pepper, you'll find a pinch pot of ground cumin. Sprinkling a little on cooked meat makes it taste somehow meatier and juicier.

Executive chef Shawn Edelman of Ruby Foo's in New York City dresses up ho-hum chicken breasts with a blend of ginger and spicy miso paste.