Ham

Vidalias star in a nice version of the relish that is essential to this New Orleans specialty. Try the relish on grilled halibut, too. Can be prepared in 45 minutes or less but requires additional unattended time.

Neapolitan in origin, this make-ahead savory pie is delicious either warm or at room temperature.

Round out the menu with sliced radicchio, fennel and roasted bell pepper salad; crisp flatbread; and apricot sorbet with cookies.

There's a southern accent to this entrée, so round out the menu with corn muffins, coleslaw and three-bean salad; then bring on the coconut layer cake.

Active time: 1 1/4 hr Start to finish: 2 1/2 hr

Serve this zesty Cajun-flavored hash with a big salad (like a romaine mix with herb croutons) and a New Orleans-inspired dessert such as broiled bananas with butter pecan ice cream.

Don't be put off by what might look like a complicated technique. It takes more time to describe how to make Parma braids than it does to actually assemble them. Slightly salty and very buttery, these savory croissants are hard to resist. Active time: 2 hr Start to finish: 18 hr

In this preparation, orzo is treated like risotto, which produces richer flavors and a creamier texture — with almost no stirring.

(BEEF AND SAUSAGE ROLL WITH PROSCIUTTO, PROVOLONE, SPINACH AND EGGS) At one time very little meat was eaten in this region. When it was, humbler cuts were transformed by long cooking into delicious stews or combined with other ingredients to make meatballs or a meat roll such as this one. It is good hot, at room temperature or even cold. Leftovers are great in sandwiches. Serve with the Mixed Salad and some bread.

Accompany this dish with a salad of baby lettuces and sliced sweet onion- such as Vidalia or Maui- and some seeded breadsticks. End with chocolate frozen yogurt drizzled with coffee liqueur or chocolate sauce.

A version of the famous Parisian ham-and-cheese sandwich pairs up with a classic soup.

Whether cooked in the pan or in the bird, this stuffing has great down-home flavor.

In addition to the shiitake mushrooms called for here, look for morels, porcini or even button mushrooms, all of which are available during late spring early summer months.