Gourmet

Active time: 15 min Start to finish: 2 3/4 hr (includes cooling)

Active time: 15 min Start to finish: 25 min

Culinary archaeologists Susan Lord and Danilo Baroncini named their cookbook Pani Caliatu (available from Kitchen Arts & Letters in New York), for the traditional Aeolian twice-dried bread. For this recipe, the people of the Aeolian Islands use totani (flying squid). The recipe works just as well with squid found in the U.S. Since squid is often sold cleaned and in parts, be sure to get one set of tentacles per squid body to ensure that there will be enough stuffing. Active time: 45 min Start to finish: 1 1/4 hr

Any type of hot smoked pork sausage such as andouille or kielbasa will do for this takeoff on traditional Louisiana dirty rice. Active time: 45 min Start to finish: 1 hr

Serve these eggplant slices on crusty Italian bread spread with a mild, earthy cheese such as a fresh goat cheese. Active time: 30 min Start to finish: 8 3/4 hr (includes marinating)

Preparing the zucchini for this dish won't heat up your kitchen — simply salting thin slices is enough to tenderize them. Active time: 30 min Start to finish: 30 min

Active time: 1 hr Start to finish: 3 1/4 hr (includes chilling)

This looks and tastes like egg salad, even though it's made with tofu. Active time: 15 min Start to finish: 20 min

Brown rice is not traditionally used for sushi in Japan, but since it's such a healthy whole grain, we've decided to bend the rules. You'll have leftover vegetables, which are great for salads. Active time: 25 min Start to finish: 1 1/4 hr

To maximize the flavor of this salad, toss the beets with the dressing while they're still warm, so they'll absorb more of it. Sunflower seeds turn rancid fairly quickly, so it's important to purchase them from a place with high turnover, such as a natural foods store. Active time: 20 min Start to finish: 1 1/4 hr

The sweetness and creaminess of this cheese celebrate the breaking of the traditional Russian dairy-free fast that precedes Easter and provide a nice contrast to the salty meats and bold flavors of the rest of the holiday menu.

This recipe was inspired by stoemp, a Belgian dish of mashed potatoes with vegetables.