Bon Appétit

IMPROV: Substitute red oak leaf lettuce (available at farmers' markets and natural foods stores) or red romaine for the red leaf lettuce. Make the croutons with Asiago or Pecorino Romano cheese instead of Parmesan.

Favas lend a fresh note here. For the most robust flavor, use tuna packed in olive oil rather than water.

Unlike a traditional risotto, this easy side dish for the stew needs barely any stirring at all.

These onions work as a starter or as an accompaniment to steak and salad.

To get the cleanest slices of foie gras, dip a heavy sharp knife in water, then wipe it dry before cutting each slice.

Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good stand-in. You can find Greek cheeses at specialty foods stores, at Greek markets, and at igourmet.com.

Greek cuisine is famed for its appetizer dips — no meze party would be complete without at least one.

For these crisp cheese wafers, buy a six-ounce container of shredded Asiago cheese or a blend of Parmesan, Romano, and Asiago — you'll use the leftover cheese in the Mock Risotto .

Heavily spiked, our take on the Singapore Sling highlights the aromatic quality of Benedictine, a Cognac-based liqueur that smells of honey, citrus, and herbs.

You can make this superfresh-tasting version of the Chinese takeout classic yourself.

These lightly sweet tuiles are savory enough to stand in for bread or crackers, and their lacy appearance dresses up any plate.

Galatopita, or milk pie, has a crisp phyllo crust and a dense, satisfying custard filling made with semolina flour. It is among the dairy specialties of Epirus and Thessaly; we like this version from Ioannina.

With authentic Asian flavor, this soup is a perfect light supper.

The classic combination of sausage and greens takes on a pasta companion in this warming dish that peaks with red-pepper flakes and Parmigiano-Reggiano.