Saute

In typical Alsatian fashion, this cabbage has a delicious sweet-and-sour flavor.

Can be prepared in 45 minutes or less.

A tasty salad topper. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Here's a perfect side dish for the hectic holidays. You can cook the brussels sprouts one day ahead; cool them under cold running water, then drain, cover and refrigerate.

Smoky andouille sausage is the perfect counterpoint to the delicate scallops.

Active time: 15 min Start to finish: 1 1/4 hr

"Although I live in Athens," writes Yolanda Paterakis, "my connection to the islands is very strong — my husband, Andreas, is from Crete, and we have a vacation home on the Greek island of Euboea in the Aegean Sea. No matter where we are, we love to entertain our two children, our three grandchildren, and scores of friends. For these get-togethers, I always prepare quick, simple dishes because my busy schedule demands it; I write children's and travel books, and I'm the general secretary of the National Society of Greek Writers. I've often thought that cooking is like writing a story — always best when you put your heart into it." Rich and fragrant, this main course goes well with boiled potatoes or rice.

Creamy on the inside and crunchy on the outside, these are fragrant with Indian curry and cilantro. Scallops are a less expensive alternative to crab, and they make a moist, plump little cake. Prepare the scallop cakes ahead and simply reheat right before guests arrive.

"When I fled Greece during World War II and eventually relocated to Los Angeles, I brought with me the traditions of my home," writes Rebecca Levy. "A lot of these traditions have to do with food, and since sharing my heritage has always been important to me, I often make favorites from my homeland for friends and family. In addition, cooking for community events and teaching classes on Sephardic cuisine keep my schedule full." Pair this dish with rice pilaf or noodles.

At the Fifth Floor, this is prepared with quail. Game hens make an easy-to-find substitute.

Can be prepared in 45 minutes or less.

For an interesting presentation, set out bowls of some traditional condiments, like chopped peanuts, toasted coconut, raisins and chopped bell pepper.

New England has a large Portuguese population. Their numbers are most concentrated in Massachusetts fishing centers, such as New Bedford, Glouchester and Providencetown, where they've had an important influence on the cuisine. One of their specialties is fried scallops, Portuguese-style--a sauté of bay scallops in butter with garlic and parsley. We've elaborated on the basic dish by adding shrimp, mushrooms, green onions and a white wine sauce. Serve it over rice, and offer buttered peas or broccoli on the side.