Yukon Gold Potato

Active time: 5 min Start to finish: 40 min

What is unusual about this recipe is the conspicuous absence of garlic and the addition of artichokes to the roasting pan. Christos Koukoutsis, from the small village of Doloi, was adamant about the garlic when he explained to me how to make his village's Easter specialty. Olive oil—lots of it—is essential.

I'm not sure if shrimp is so popular because of its versatility or if it's the other way around. In any event, shrimp is one of America's favorite seafoods, so I was a bit surprised not to find a tradition of shrimp chowder anywhere in this country. The lion's share of chowders orignated in New England, but shrimp are only caught here in the winter, up in Maine. "Maine" shrimp (Borealus red shrimp) are small and delicate. They are good in a quick-cooked stew or pureed in a rich bisque, but they become very soft in the extended cooking time involved in making a chowder. In the Southern states, along the East Coast and the Gulf Coast, big white shrimp are abundant, but they are traditionally cooked in gumbos and "muddles" (seafood stews). And I found no trace of an authentic shrimp chowder on the West Coast. So, starting with a clean slate, I was able to create a chowder that expressed what I think a shrimp chowder should be. The is a lovely creamy pink chowder with delicious fennel flavor.

Active time: 40 min Start to finish: 2 hr

Purée de Carottes et Pommes de Terre Active time: 30 min Start to finish: 1 hr

Bianco Another Corfiote fish recipe with an Italian-sounding name. Bianco is pungent with garlic and is called "white" because it is made without tomatoes.

Zucchini gives a summery twist to the classic leek-and-potato soup; this new take on an old favorite is served at Quisiana.

Southwestern flavors and Monterey Jack cheese come together in this rich, creamy gratin.

This recipe is based on a classic Irish dish called champ. It is typically made with onions or scallions, but we've used chives—and parsley as well. You can create simple variations with parsley or chives alone, or go all out with a combination of sautéed leeks, caramelized onions, and fresh peas.

Causa Limena Editor's Note: This recipe and introductory text are excerpted from The Exotic Kitchens of Peru, by Copeland Marks. We've also added some tips of our own below. For a complete guide to Peruvian cuisine, click here. This appetizer, a popular national dish, is from Lima, the capital city of Peru, which has metropolitan and modern ideas. The dictionary does not reveal how the word "causa” came to be applied to a concoction, albeit a delicious one, that features cold mashed potatoes. A causa is considered a light lunch or snack, a most appealing dish that is often served at weddings or other celebrations.

This soup has the classic flavors of a baked potato topped with sour cream and chives. It would be perfect as a starter to a meal of steak and salad, or terrific teamed with crusty bread for lunch.

You'll notice that there's no wine or other braising liquid called for here. The veal cooks in the succulent juices exuded by the tomatoes and onions.