Tomato

We've based this carbohydrate-rich, one-dish supper on the classic Spanish paella, mixing the lima beans (which stand in for the traditional rice) with tomatoes, chicken and a bit of ham.

(POLLO ALLA MARENGO) On June 14, 1800, Napoléon Bonaparte defeated the Austrians at Marengo, a village in southeast Piedmont. The town has given its name to this chicken dish, which was cooked on the battlefield by Dunand, chef to Napoléon. It is still served throughout the area-as well as in France-and is often made with veal. Serve with lots of bread to soak up the juices; uncork a velvety red Barbaresco.

Can be prepared in 45 minutes or less.

For a low-fat entrèe, be sure to remove all visible fat and membrane from the veal shanks. Tie them to retain a nice shape.

This salad of bulgur and fresh mint is a specialty of Rachel's sister-in-law.

Start with grilled country bread spread with olive paste, or olivada, available at Italian markets, specialty foods stores and some supermarkets. Or puree pitted, black, brine-cured olive oil in a processor.

These small pizzas from Indigo in Honolulu feature sweet caramelized onions, spicy chicken, and mozzarella, Swiss and provolone cheeses. Refrigerated pizza dough is used here to simplify the recipe. Chili-garlic sauce can be substituted for the Thai chili sauce if necessary.

A blend of cheddar and Romano cheeses makes this dish a real standout.

Here's a stick-to the- ribs specialty where the Slavic influences of Trieste are deliciously evident. It's a typical holiday and special-occasion dish that is usually served from a big pot at the dinner table. The pot is always returned to the table later in the evening so that guests can have a snack before they leave.

Can be prepared in 45 minutes or less.

For some reason, small tunas like the bonito are not as popular fresh as the large yellowfin and bigeye tunas. Bonito has a delicate yet rich flavor. In this recipe, the fish is highly seasoned, grilled, and then broken up into pieces with the tines of a fork and used as the filling for tacos. The slight bitterness from the grilling combined with the smoky richness of the seasoned fish is a perfect excuse to experiment with several salsas as accompaniments. I particularly recommend Charred Tomato Mint Salsa. Don't forget to have plenty of soft, fresh tortillas on hand.