Cucumber

Hungarian Jewish food is a perfect example of acculturation. Take this piquant cucumber salad, which can be made with one of the three different kinds of paprika — mild, sharp, or sweet. Taken there by the Turks who discovered it in the New World, paprika has been cultivated in Hungary since the sixteenth century.

Easy to make and absolutely delicious. Pour a good Cabernet Sauvignon with this.

This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in Malaysian culture.

Can be prepared in 45 minutes or less.

Cabbage, cucumbers, carrots, and lots of fresh mint accent the salad. Offer chilled beer or a fruity white wine alongside.

Can be prepared in 45 minutes or less.

Active time: 15 min Start to finish: 45 min

Begin this dish early in the day to allow the polenta to set.

All of these fruits have lots of water in them, so I hold off on the salt, which will only draw out more water and make the dressing soupy. Pepper and basil lend a good kick. Have a bowl of coarse salt nearby if desired.

Most people never think about cooking cucumber—especially since that crisp, raw crunch is so perfect for salads and canapés. But cucumber acquires a wonderful velvety texture when cooked and puréed, and this soup shows it off beautifully. Even better, the flavor and color of this soup are at their best when it is warm, not hot, which takes some of the stress out of serving ten guests.

For easy serving, ladle the soup into pretty bowls, and set them on the buffet table.

This salad is a cook's dream because it must be made the day before serving. If you would rather eat it on the same day it is made, cook the cracked wheat in boiling salted water for 2 minutes, then drain through a fine sieve. Proceed with the recipe, but serve immediately without refrigerating.

Can be prepared in 45 minutes or less but requires additional unattended time.