Sausage

Baked yams and steamed spinach make colorful accompaniments. Ice cream alongside hot apple turnovers tops off the meal.

The classic cold soup, as interpreted by Ouro Branco restaurant, Vila Viçosa, Portugal.

The sweet bread called for here was introduced to Hawaii by nineteenth-century Portuguese immigrants. The stuffing can also be cooked inside the turkey, provided the bird is roasted immediately after being stuffed. For more flavor, rub the turkey with a mixture of salt and pepper and two tablespoons each of sesame oil, orange juice and lime juice, and let it marinate overnight.

This is a tasty dish for a tapas party, but I also like it served with greens alongside warm lentils for lunch. Spanish fresh pork sausage is flavored with garlic and oregano, but any sweet pork link sausage can be used for this recipe.

This midsummer fare is adapted from a dish I enjoyed at 192, our favorite wine-bar-restaurant in London's Kensington: its inspiration is, I am sure, from Spain. You can buy a whole chunk of chorizo sausage — or a string of smaller ones — to slice yourself. Most good gourmet stores stock chorizo (mild or spicy), and many supermarkets do, too.

Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.

This recipe combines the best of two classic New Orleans dishes — gumbo and jambalaya.

As with many widely made classic dishes, the recipe for alubias de Tolosa will vary with each Basque cook; however, this version is fairly representative.

Here is a terrific lower-fat version of the classic New Orleans dish.

A satisfying, easy dish that's also versatile: Accompany with sliced melon and some assorted pastries for brunch, or with a green salad and warm focaccia for dinner.