Side

Deriving its name from the Latin word "focus", meaning "hearth," focaccia evolved from the unleavened hearth cake eaten during the Middle Ages. It was made by patting the dough into a flat round and cooking it directly on a hot stone or under a mound of hot ashes. While it has become something of an Italian national dish, this popular bread's true home is the area around Genoa. It seems as if every seaside resort on the Italian Riviera has its own special focaccia. Whether soft or crisp, thick or thin, the dough is typically flavored with local herbs and olive oil.

Can be prepared in 45 minutes or less.

The crisp Rosemary Toasts taste great dunked into this flavorful soup. To serve on the side, toss arugula with sliced red onions and basalmic vinaigrette, then top the salad with shavings of Parmesan cheese. For dessert, keep it simple with ripe pears and amaretti (almond cookies).

When preparing the following pastas in advance (up to six hours), keep them covered and chilled and then let them come to room temperature before baking.

This simple and elegant starter is excellent with Sauvignon Blanc.

Pressing potatoes through a food mill or ricer gives them a fabulous texture. But they're just as delicious simply mashed.

This recipe was created to accompany Herb-coated Lamb with Port-Red Wine Sauce .

Scrambled eggs are a nice idea to round out the main course for this side dish.

Usher in the zucchini season with these neat little vessels. They're tender and moist with a pungent, crunchy top. You might also attract a few young children to zucchini in the process. Let them sprinkle on the cheese and this may actually interest them in eating the final result.

Hazelnuts and wild mushrooms - popular ingredients from Oregon and Washington - add terrific flavor and texture to this sophisticated stuffing.

(TIAN DE POIVRONS ET D'AUBERGINES AUX ANCHOIS) This can be served hot or at room temperature, making it a good partner for roasted meats and fish or sandwiches. If you're not an anchovy fan, leave them out—the tian will still be great.

You may use leftover grilled flank steak to create this salad. Can be prepared in 45 minutes or less.