Gourmet

This Sicilian-style salad is more heavily dressed than other green salads, so that there's extra oil and vinegar to soak up with bread.

The combination of garam masala — a blend of sweet and hot spices — and a light sugar syrup adds so much flavor to this refreshing salad that no oil is necessary. The spice blend subtly enhances the natural sweetness of the pear and the avocado, while lending an aromatic note. If Asian pears are not available in your area, you can substitute another firm-ripe pear variety.

This dish — meant to be eaten with your fingers or with wooden picks — is a light, refreshing hors d'oeuvre to complement tequila. The recipe is a take on the jicama and cucumber spears that are a popular Mexican street snack.

Maccheroni e Melanzane This is a pasta dish that is served in Sicilian homes and home-style restaurants, rather than upscale places. The recipe calls for perciatelli or bucatini, which is what Italians consider maccheroni.

This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.

Caponata This recipe makes a lot of caponata, so you'll definitely have leftovers. But it keeps well and is so addictive you'll be happy to have extra on hand.

This is a simple variation on the classic French brandade, traditionally made with salt cod. Prepare the crostini while your potatoes are simmering.

Use a leftover baguette to make these crostini; they will keep well in an airtight container for a week.