Leafy Greens

Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter. The hostess divides the fish and vegetables onto a portion of rice for each person. In Senegal, the cook would most likely use whatever fresh whole fish was available, so any 1-pound (12-inch-long) white-fleshed fish you can find will do. If you live in an area where there are African markets and you like funkier flavors, look for dried fish such as stockfish to add as well — it lends an authentic smokiness. Be forewarned, however, that many find dried fish (distinct from salt cod) a decidedly acquired taste.

Made with crisp radishes, salty olives, and feta, and dressed with minted olive oil and lemon, this salad really sings. Not technically a grain, but rather the seed of an herb, quinoa hails from South America. (It is often called a "supergrain" because it contains more protein than any grain.) Bulgur comes from the hulled, cracked berries of whole wheat, and has a nutty flavor.

Kristi Parnell of San Marcos, California, writes: "Whether I'm cooking for my family or for company, I like to keep my recipes healthy by using lots of fresh fish and vegetables. The baked halibut here has become a weeknight staple."

Kristi Parnell of San Marcos, California, writes: "Whether I'm cooking for my family or for company, I like to keep my recipes healthy by using lots of fresh fish and vegetables. The salmon salad is one of my favorite dishes for entertaining. The ginger-lime dressing is always a hit.

Serve this hearty meal with mustard, a side of mashed potatoes, and ice-cold dark German beer.

Chef Michael Presnal of The Federal Restaurant in Agawam, Massachusett, writes: "The recipe here was featured on one of my first menus as a chef, before I got into the kind of complex cooking I do now at The Federal. That was over ten years ago, but I still love making this dish at home. It calls for just a few fresh ingredients and takes only a couple of steps." Serve as a side dish or first course.

A fun idea: Paper-thin slices of white vegetables are dressed with an Italian blue cheese vinaigrette.

The pears give this pretty pizza fresh flavor and texture.

Cooking collards slowly is the traditional approach in the South, producing tender greens and the bonus of pot likker, the pale green pork-flavored broth left in the pot after the collards are served up. Many people sip a small cup of the pot likker as a cure for the common cold, while others dunk their corn muffins in it.

Cheera Thoren As cheera is hard to come by, we substituted red Swiss chard. The Indian ingredients can be found at Indian markets and Kalustyan's (800-352-3451).

For more variety, stir in other finely chopped herbs such as basil, thyme, or tarragon.

This recipe is a great way to make the most of late-summer tomatoes. Grill some Italian sausages to go alongside. What to drink: A lighter red, like Pinot Noir.

A good hit of curry spices up this classic. Begin marinating the chicken in the buttermilk mixture the night before.

Meat and veg all in one recipe —and all from the grill.

This elegant dish would be lovely for lunch. What to drink: Something light and fruity, like Sancerre or rosé.