Saute

The ginger, coconut milk, curry paste, basil and cilantro in this are often used in Southeast Asian curries. Sautéing the chicken strips in olive oil adds a Western touch. For a nice finale, serve mango sorbet with canned lychees, small Chinese fruits available in the Asian foods section of many supermarkets.

The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the bread are folded up and the sandwich is eaten like a taco.

A lovely side dish with big flavors‑and only a single teaspoon of oil.

Can be prepared in 45 minutes or less.

At breakfast time, the hash is topped with poached eggs; on the bistro menu, it is served with crème fraîche.

These berry-studded flapjacks are terrific topped with sweet butter and maple syrup and accompanied by bacon, ham or sausages. Big fans of molasses will want to pour a little extra over the pancakes.

Though called the Pennsylvania Dutch, Lancaster's natives come from German stock and treat the cabbage with respect. Dishes like this one are first served during the harvest season and enjoyed all winter long.

A sophisticated main course.

Serve warm croissants and an arugula and Belgian endive salad with lemon vinaigrette to accompany this dish. Baked apples with brandied whipped cream complete the meal.

Spoon this over rice noodles or linguine, and have a crisp coleslaw of bean sprouts, shredded cabbage and slivered red bell pepper alongside. To finish, drizzle white rum over fresh pineapple and banana chunks. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Fresh spinach, sauteéd in oil with garlic, is pureed with sour cream and green onions to create this delicious dip. For a picnic, transport the dip and the vegetables in a cooler, or surround them with cold packs in the picnic basket.