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Mussels with Shallots and Thyme

Corsica's finest dishes feature fresh seafood. Here's an uncomplicated and delicious example.

Grape Leaves Stuffed with Dill-Scented Rice

Greeks have been wrapping food since antiquity, most typically using grape leaves. In early May, Greek country women go to the vineyard to collect their year's supply of leaves. The most famous dish made with them is dolmades, or stuffed grape leaves, a standard appetizer (meze). In this version, they have a simple rice filling.

Two-Potato Soup

Russets and sweet potatoes combine in this hearty yet low-calorie soup.

Green Bean Ceasar Salad

This reduced-fat version hits all the flavor notes of the original Caeser.

Corn on the Cob with Shallot-Thyme Butter

The savory butter is also good on potatoes, rice, pasta or bread.

Smoked Ham Hock Hominy Stew

Serve this dish with cornbread and a mixed green salad for a hearty supper.

Oriental Chicken and Cabbage Salad

For a colorful presentation, serve the salad in red cabbage leaves.

Lowfat Turkey Stroganoff

A mixture of cottage cheese, lowfat yogurt and lemon juice replaces the sour cream in the traditional version of this dish. Ground turkey makes an especially good choice for those watching their cholesterol intake.

Asian Scallop Stew with Coconut, Ginger and Lime

Serve this stew over rice or on its own as a soup. Either way, sprinkle lettuce with rice vinegar and oriental sesame oil for a light salad. Sliced blood oranges and holiday cookies will do nicely afterward.

Crema di Asparagi Allo Zafferano

Asparagus Soup with Saffron

Welsh Rarebit Fingers

This Welsh dish is also called "rabbit." The name rabbit may be traceable to the fact that the Welsh, who live in prime dairy land, were as fond of melted cheese as they were of rabbit. "Rarebit" may have been a later gentrification of the word, or a reference to the texture of this rare (soft) dish. Either way, it is excellent served in bite-size pieces for a party.

Wild Mushroom Risotto

"Once a week, I go to the farmers' market in Santa Monica and purchase fresh produce, including a variety of wild mushrooms," say Vilma Rozansky of Los Angeles, California. "I developed this risotto recipe around their earthy flavors. The dish can be a satisfying starter or a meatless entré e." Vilma uses mushroom broth, but we substituted vegetable broth because it's more widely available.

Chicken with Riesling and Grapes

Can be prepared in 45 minutes or less.
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