Thai Pork and Vegetable Curry

A coconut milk-based Thai red curry that is quick, easy, and delicious. Give the pork loin a 10-minute chill in the freezer to make it easier to slice thinly.

Lentil, Sausage and Mushroom Gratin

A lentil gratin recipe from France, using Puy lentils, smoked sausage and mushrooms. You can make the gratin ahead, just pop it into the oven shortly before.

Wild Boar Stew Provencale

Daube de Sanglier è la Provençale, is a traditional autumn and winter dish in many parts of Europe. Wild boar is hunted for its much-prized meat. Every year there seem to be more roaming the countryside and invading towns and cities in France, Italy, and Germany.

Chicken Curry with Lime and Coconut

This Thai inspired chicken dish combines the golden color of turmeric with coconut milk and tangy lime. The result is spectacular. Jasmine Rice with Shredded Coconut and Cilantro is a good accompaniment.

Rabbit in Red Wine Sauce

Stuffat tal Fenek is a national dish from Malta. The mild, tender rabbit meat is infused with rich, hearty flavors from the red wine sauce and spices. A marvelous slow cooked dish enjoyed by Maltese families on Saints Peter and Paul day on June 29. Tradionally served with pasta, I recommend polenta or roasted vegetables.

Rabbit with Fennel and Pancetta

Rabbit meat is low fat and has a delicate flavor. Coniglio con Finocchio e Pancetta, a classic dish from the Marche region in Italy, uses fennel as its partner, which grows wild here. Fennel has a subtle, yet unmistakable anise flavor.

Portuguese Pork and Clam Stew

Carne de Porco à Alentejana, a popular stew of pork and clams from the south of Portugal, the Algarve and Alentejo regions. A burst of flavors, a true representative of Portuguese cooking. The photo was taken from our holiday apartment on Madeira, where I cooked this dish.

Roasted Pork Tenderloin on Arugula Salad

A garlic studded pork tenderloin with an almond vinaigrette, the result: a fusion of nutty and meaty flavors served on a bed of bitter greens like arugula (aka rocket or rucola). A tasty recipe from Umbria in Italy.

Chicken Persillade

In the South of France this dish is known as Poulet à la Barthelasse, named after the island in the Rhône near Avignon. It’s one for garlic and parsley lovers.

Pollo al Chilindron

A popular Chicken & Vegetable Stew from Spain. The term Chilindrón has its origin in the Provinces of Aragon and Rioja in Spain: a meat or chicken stew made with tomatoes, peppers, onions and garlic and cooked in olive oil.

Quails in Escabeche

Codornices en Escabeche is the Spanish name for a traditional Catalan dish often used for tapas. In Catalan it is called Guatlles amb Vinagreta. Instead of quails you can also use Rock Cornish hens (Poussins).

Escabeche is an age old technique used to preserve food. Fish, mussels, poultry or game are poached or fried in olive oil. Then they are marinated for at least 24 hours in garlic, herbs and vinegar and served at room temperature.

Chicken Cutlet Parmigiana

An easy to prepare recipe from Italy, Petto di Pollo alla Parmigiana. When you need a real picker-upper, real soul food a la Italia, give this dish a go.

Chicken Breasts with Couscous and Parsley Yogurt Pesto

The finished dish appears more complicated than the sum of all three. At the same time you bake the chicken, prepare the couscous salad. The yogurt pesto is easily done while chicken and couscous salad are cooling off. Voila – an aromatic dish with two refreshing companions done in 45 minutes or less. An ideal summer meal with little kitchen heat.

Pork Roast with Tomatoes and Fennel

Arista di Maiale con Pomodori e Finocchio, a flavorful dish from Tuscany. Fennel, which grows wild in the Tuscan hills, imparts a light and refreshing flavor that seeps into the roast while cooking.

Green Beans and Potatoes (Fagiolini con Patate) are a great side dish to the roast pork.

Lamb and Artichoke Stew

Agnello con Carciofi, a traditional dish, dearly loved in Italy. Braising lamb with artichokes in a rich tomato herb sauce is an elegant way to present it. A winning combination for sure. Creamy polenta or a nice crusty farm bread completes the delight.

Moroccan Lamb Stew with Apricots and Prunes

The essence of this dish is the combination of sweet and hot elements. Avoid the urge to cook the lamb too quickly. The slow, gentle cooking is the key to a tender and juicy stew with an almost glaze-like sauce.

Serve it with Harissa, the hot chili paste that is a hallmark of North African cooking, available at Whole Foods and most Middle Eastern stores.

Zucchini stuffed with Meat

In Greece this dish is known as Kolokithakia Gemista Me Kima. Y A wonderful main dish in the summer months, when zucchinis are plentiful. Serve with roasted potatoes and cherry tomatoes.

There are a number of steps involved in preparing this dish, but the result is worth the work.

Involtini di Melanzane (Eggplant Roll-Ups)

There are 100 ways to prepare eggplants, they are elegant, versatile and one of the best known vegetables in the Mediterranean cuisine. Involtinis can be served as a first course at room temperature or warm as a main dish.