Dill

Some classic Scandinavian flavors show up in this simple-to-make, cross-cultural pizza, made even easier by the use of frozen bread dough.

Active time: 45 min Start to finish: 1 3/4 hr

A tangy feta and yogurt sauce is the perfect foil for these fresh-tasting latkes. They make a nice starter for a party of ten.

Using meat loaf mix — a combination of ground beef, veal, and pork — ensures a juicy result. While the meat loaf cooks, mash some potatoes and boil some green beans. Warm apple pie from the bakery is a perfect finale.

If you prefer, the eggs can be fried instead of poached. Do-ahead steps make this dish very manageable — even for six. The sauce can be prepared the day before.

Sephardim (Jews of Middle Eastern and Mediterranean extraction) eat peas during Passover; those from eastern European Jewish backgrounds do not. Feel free to omit the peas — the soup is just as delicious without them. It's important to use a flavorful chicken stock for this recipe, so if you have a stash of homemade stock in your freezer, this is the time to use it. Active time: 25 min Start to finish: 4 hr (includes making stock)

A delicious alternative to gefilte fish. Have the fishmonger fillet the whitefish.

Stephen Bull is one of the wunderkinder of new British cooking. At his latest venture, Fulham Road in London, his Irish chef, Richard Corrigan, serves this dish along with his rendition of beef bavarois.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Typical Danish ingredients are featured in this easy-to-make condiment; it would be wonderful incorporated into a vinaigrette for cold poached salmon.

The small white onions called cipolline are exceptionally sweet.

Wisconsin cheddar stars in these flavorful and easy-to-make biscuits.