Parmesan

Although it would be years before most Greek cooking would become familiar to Americans, one Greek dish, moussaka, did catch on in the seventies.

Israeli couscous, sometimes known as pearl pasta, is available at Middle Eastern markets. You could also order it from Joan's on Third in Los Angeles; 323-655-2285.

Pronounced "keen-wah," this grain, native to South America, has been cultivated for more than 5,000 years. In fact, it is not a true grain at all, but a relative of spinach and Swiss Chard. Over the past 20 years, it has enjoyed a resurgence on plates across America. This might have to do with its nutty flavor or maybe the fact that it has more iron than other grain around and is a great source of vitamins, minerals, and protein.

Al Forno restaurant put Providence on the culinary map, and grilled pizza-invented there by chef George Germon had a lot to do with it. Here's one to make at home.

This recipe can be prepared in 45 minutes or less.

Nourishing and quick to make, this one-pot meal is perfect for a workday supper. Make the tomato soup ahead, then reheat it and poach the eggs just before serving. For this dish, I like to use medium eggs or, for an even more special touch, quail eggs if I can get them.

An interesting mix of spices lends wonderful flavor to this simple pasta dish — known as pastitsada — from Tavern Tripa.

These potatoes, oven-crisped on the outside and tender inside, go especially well with red meat.

The mild flavor of leeks adds a nice touch to the pasta's tomato-based sauce.

In the recipe below it is not necessary to soak the pasta squares because they are not cut or rolled.

This gets its distinctive pink color from the addition of red wine and radicchio.

Serve the Chunky Tomato and Black Olive Salad and some white wine with this crisp-crusted pizza. A nice ending would be coffee gelato-or regular coffee ice cream-and chocolate biscotti.