Bon Appétit

Fresh rosemary enhances this terrific side dish from Il Radicchio in Washington, D.C.

"Since we live in a town where there are plenty of apple orchards, my husband and I enjoy developing new dishes that include apples," says Lidian Long of Tehachapi, California. "We particularly like this recipe—he loves its curry flavor, and I appreciate its simplicity."

This version of colcannon, usually a combination of buttery mashed potatoes and cabbage, is a wonderful accompaniment to grilled sausages or Beef Stew with Stout .

This lively Asian-style salad is terrific on its own or teamed with roast chicken, roast lamb or broiled shrimp.

Borekas -savory pastries made of phyllo dough- are part of the culinary heritage of Israeli Jews of Turkish and Bulgarian backgrounds. Falafel is the most popular street food in Israel, but borekas run a close second. This sophisticated version of the dish makes a delicious appetizer.

This fragrant stew is great over couscous.

This version of clafouti is like a custard.

This recipe can be prepared in 45 minutes or less. Since the tomatoes in the sauce are cooked just briefly, this dish is a breeze to make.

A classic duo adds an Italian accent to an American favorite.

This bright and sophisticated dish is offered at Gresslin's in London, England.

A rustic tart with a delicious hazelnut crust, sweet filling and buttery topping.

Hearty and delicious fare from Byron's in London, England.

Throughout World War II, everyone who had even a little plot of land was encouraged to grow a vegetable garden. Back then, this comforting soup would most frequently be made from water and contain no chicken, which was a Sunday treat. For convenience, you can skip the first part of this recipe and use six cups of stock or canned broth and omit the chicken altogether. But if you want to make the stock from scratch, be sure to do so a day ahead.