Olive

Pissaladière is a classic dish in Provence. Its thin pizza-like crust is piled high with caramelized onions, then topped with anchovies, olives, and fresh herbs.

Jamie Oliver calls this "another great pan-baked recipe that is perfect for coping with lots of people without a huge deal of effort." Oliver uses plaice, a popular flatfish in England favored over flounder, but lemon sole is a good substitute. Active time: 45 min Start to finish: 1 hr

Regular mozzarella can be substituted for the smoked variety in this quick and easy dish.

Potato salad gets perked up with herbs, vegetables and a terrific dressing. Serve the salad warm or at room temperature.

Serve this Greek salad as a crisp first course, or pair it with grilled pita bread and you have lunch for two. Serves 4.

Anne Macrae is a Scottish neighbor in Provence who shares my love of simple, big tastes. She served this luscious gratin one spring evening and explained that she devised the recipe when she and her husband, John, lived in an isolated part of northern Provence, in the Drôme. There were no fresh-produce markets nearby, but thanks to neighboring farmers she always had plenty of fresh goat's milk cheese—known as tomme. Her larder was always filled with the meaty black olives from nearby Nyons, and wild herbs were as near as the back door. In summer months Anne prepares the sizzling, fragrant first course with fresh tomatoes, and in the winter months she uses canned tomatoes. That evening she served the gratin in the individual gratin dishes, but I suggested it might be easier to make one huge gratin and pass it around. "I used to do that," she countered, "but people got greedy and never left enough for the other guests!" So controlled portions it is! This dish lends itself to endless variations: Think of it simply as a pizza without the crust. Add julienned bits of proscuitto, a bit of cooked sausage, sautéed mushrooms, or marinated artichokes. It's also a convenient dish when you're alone and want something warm and quick. I always add fresh hyssop, for the Provençal herb's pungent, mintlike flavor blends well with the tomato-cheese-olive trinity.

Tangy tomato-olive relish enlivens these hearty sandwiches. They would be great on Super Bowl Sunday.

A boldly flavored dish that's great served over orzo (rice-shaped pasta).

This is an easy dinner party appetizer. Start it at least one day and up to one week before your party. Offer guests small plates and forks.

"When I fled Greece during World War II and eventually relocated to Los Angeles, I brought with me the traditions of my home," writes Rebecca Levy. "A lot of these traditions have to do with food, and since sharing my heritage has always been important to me, I often make favorites from my homeland for friends and family. In addition, cooking for community events and teaching classes on Sephardic cuisine keep my schedule full." Pair this dish with rice pilaf or noodles.

Japan meets Morocco in this inventive dish. For a light coating, don’t overmix the tempura batter: A few lumps of flour are O.K. Find preserved lemons at a specialty foods store, or use the grated peel of a regular lemon.

Some classic Scandinavian flavors show up in this simple-to-make, cross-cultural pizza, made even easier by the use of frozen bread dough.