Tired of quiche, cross the alps and give this savory Italian pie from Pastry, Foolproof Recipes for the Home Cook (Kyle Books, September 2014) by Nick Malgieri a try. Italian Kale Pie (Torta di Cavolo Nero) In Italy, where they make savory pies from almost every vegetable imaginable, kale is a popular choice, especially in Tuscany, where it’s known as cavolo nero or black cabbage. Teamed up with pancetta, onion, garlic, ricotta, eggs, and grated...

Mexican ceviche versus Peruvian ceviche, this recipe from Mexican Flavors, Contemporary Recipes from Camp San Miguel (Andrews McMeel, August 2014) by Hugh Carpenter, Teri Sandison, might help you decide. Salmon and Scallop Ceviche Serves 6 to 10 It’s important to use flawlessly fresh fish here. The fish is “cooked” by soaking in a lime juice bath for 3 hours. It is then tossed with extra-virgin olive oil, serrano chiles, and other seasonings. Placed on a...