Simmer

For a savory addition, toss a little sautéed pancetta or bacon into this pasta.

CHAMPAGNE A dish that's refined yet spirited, much like the bubbly that has made the region so celebrated. For a first course, serve steamed leeks bathed in a simple vinaigrette. What to drink: Champagne, of course.

Serve with: Warmed flatbread. Dessert: Vanilla pudding with sliced mango.

This recipe is an accompaniment for Brined Pork Loin with Onion, Raisin, and Garlic Compote .

"I love going to Peter Schott's here in Boise for special occasions," writes Tracie Merrell of Boise, Idaho. "The restaurant is elegant but relaxed, and the food is memorable, especially the mushroom soup with Brie croutons." Freezing the Brie firms it, so removing the rind and slicing the cheese are much easier.

This upscale Indian restaurant is perched above the shops of Harvard Square. The restaurant's location draws an international crowd of students, professors, and tourists. Dark wood tables and chairs and classical Indian music give it a refined quality, but authenticity is the restaurant's main pursuit — the kitchen grinds its own spices and makes everything from scratch, down to the yogurt and cheese. This traditional Indian dish is called baingan bharta. Serve it with naan or rice.

Arroz Rojo In Mexico, this popular rice dish is usually made with vine-ripened tomatoes. For best results, use good-quality canned tomatoes or, in the summer, shop for tomatoes at a farmers' market if you don't grow your own. Simple grilled meats or tomato-sauced main dishes pair perfectly with red rice.

"In our family we have a saying that the Greek kitchen is the original twenty-four-hour diner: It never closes," writes Georgia I. Chletcos of Upper Darby, Pennsylvania. "The great thing about these home-style dishes is that they're generous to the cook and to everyone else: You don't have to be a pro to prepare them, there's always plenty to share, and you'll have a delicious meal on the table in no time." This light soup is based on a traditional Greek recipe called avgolemono.

Insalata Pantasca Insalata pantasca is the potato and tomato salad of Pantelleria, a small, poor island near Sicily, which is famous for its capers. Big, fat capers, full of flavor and packed in salt. Like any local recipe, this has as many variations as there are cooks. The fish that you would find in the Pantelleria salad, however, is something you can't locate in this country. I like sardines in it; you might try something different, such as smoked trout. You wouldn't find yellow-fleshed potatoes on the island, but I love their flavor in this salad. The more traditional choices would be whites, or red-skinned — something on the waxy side.

If you can't find kumquats, don't panic — the recipe works fine without them. Active time: 20 min Start to finish: 1 1/2 hr

North African spices combine with a touch of honey and lemon in a refreshing summer soup.

Vermouth-roasted garlic and Yukon Gold potatoes are terrific in this mellow dish.

Lemon juice adds refreshing flavor to earthy root vegetables.

This hearty soup is served at Belvedere Mansion in Staatsburg, New York.