When Sheila Lukins was asked to name her favorite recipe in her book, "All Around the World," without hesitating she answered, "Peloponnesian lamb shanks."

Spiced Peloponnesian lamb shanks

Makes 4 servings

4 (1-pound) lamb shanks

1 teaspoon coarse salt

1 teaspoon coarse black pepper

3 tablespoons olive oil

1 medium onion, cut in half lengthwise and slivered

1 cup beef broth

1 cup dry red wine

2 tablespoons honey

4 large cloves garlic, lightly bruised

2 (3-inch-long) cinnamon sticks

4 fresh sage leaves

dashground cloves

1 cup seeded and coarsely chopped ripe plum tomatoes

1 1/2 cups pitted prunes

1/4 cup chopped fresh mint leaves

Sprinkle lamb shanks with salt and pepper. Heat 2 tablespoons olive oil in large heavy casserole over medium heat. Add shanks, 2 at a time, and saute until well browned, about 8 minutes per side. Remove lamb and pour off fat.

Add remaining 1 tablespoon oil to casserole and place over low heat. Add onion and cook, stirring occasionally, until tender, about 10 minutes.

Return lamb shanks to casserole. Add beef broth, red wine, honey, garlic, cinnamon sticks, sage and cloves. Bring to boil. Cover casserole and bake at 350 degrees until meat is soft, about 1 hour.

Stir in chopped tomatoes and prunes and cook uncovered until both are blended into sauce, about 45 minutes longer.

Before serving, stir in fresh mint.

Indonesian chicken noodle soup (Soto banjar)

Makes 4 servings

4 cups chicken broth

3 cups water

4 large flat-leaf parsley sprigs

2 fresh cilantro sprigs, roots and stems lightly crushed

1 whole chicken breast, rinsed well

3 medium waxy potatoes, peeled and cut into 1/2 -inch cubes

1/4 pound shallots

4 large cloves garlic

3 tablespoons olive oil

1 tablespoon fresh ginger, peeled and minced

1 teaspoon ground cardamom

1 (3-inch-long) cinnamon stick

coarse salt

freshly ground pepper

2 cups cooked angel hair pasta

3 hard-boiled eggs, quartered

1/4 cup fresh cilantro leaves

1 lime, thinly sliced

Combine chicken broth, water, parsley and cilantro sprigs in medium-sized soup pot. Bring to boil. Add chicken breast. Reduce heat and simmer, partially covered, until chicken is just cooked through, about 30 minutes. Do not boil. Remove chicken and let cool slightly. Shred meat from bones in 1 1/2 -by- 1/2 -inch pieces, discarding skin and bones. Set aside covered.

Strain broth and return to pot. Add potatoes to broth.

Cut half shallots and half garlic lengthwise into very thin slices. Heat oil in medium-sized non-stick skillet over low heat. Add sliced shallots and garlic and cook stirring, until lightly golden and crisp, about 10 minutes. Remove with slotted spoon to paper towels to drain. Reserve for garnish.

Finely mince remaining shallots, garlic and ginger together with cardamom. Add to skillet and cook uncovered, stirring over low heat until aromatic, 3 to 4 minutes. Add shallot mixture to broth along with cinnamon stick and salt and pepper to taste. Cook covered over medium heat until potatoes are tender, 12 to 15 minutes. Remove potatoes from broth with slotted spoon.

Arrange chicken, pasta, eggs and potatoes in section in each shallow soup or pasta bowls, to make 4 wedges. Heat broth until piping hot. Adjust seasonings to taste. Discard cinnamon stick. Ladle broth into bowls. Sprinkle with fried shallots, fried garlic and cilantro. Float lime slice in center of each bowl.

Jerk pork ribs

Makes 4 servings

1 (3 pound) rack pork ribs, cut into 2- to 3-rib portions

2 cups Jamaican jerk sauce (at least 1 hour old)

Coat ribs with Jamaican Jerk Sauce, rubbing sauce in well. Cover and refrigerate overnight. Bake at 350 degrees 45 minutes, occasionally turning and basting. Remove from oven and grill over medium hot coals until browned and cooked through, about 25 to 30 minutes, turning ribs 4 or 5 times and basting with sauce.

Jamaican jerk sauce

Makes 2 1/2 cups

6 green onions, green parts only, thinly sliced

2 large shallots, finely minced

2 large cloves garlic, finely minced

1 tablespoon fresh ginger, peeled and finely minced

1/3 Scotch bonnet or habanero chili, seeded and finely minced, or to taste

1 tablespoon ground Jamaican allspice

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 tablespoon fresh thyme

1 teaspoon coarse salt

1 tablespoon dark brown sugar, packed

1/2 cup fresh orange juice

1/2 cup rice wine vinegar

1/4 cup red wine vinegar

1/4 cup soy sauce

1/4 cup olive oil

In bowl, combine green onion tops, shallots, garlic, ginger and chili. Set aside. In another bowl combine allspice, peppers, cinnamon, nutmeg, thyme, salt and brown sugar. Whisk in orange juice, vinegars and soy sauce.

Slowly drizzle in oil, while whisking constantly. Add green onion mixture. Stir to combine.

Pastrami boreks

Makes 48 triangles

2 tablespoons olive oil

4 Italian frying peppers, stemmed, seeded and cut into 1/4 -inch dice

1/2 pound pastrami, excess fat removed, cut into 1/4 -inch dice

1/4 cup shallots, coarsely chopped

4 plum tomatoes, cored, seeded and cut into 1/4 -inch dice

2 teaspoons dried oregano

salt

coarsely ground pepper

1/4 cup chopped flat-leaf parsley

1 cup clarified butter

1 pound phyllo dough

Heat oil in skillet over low heat. Add peppers and cook, stirring until tender, 8 to 10 minutes. Add pastrami and shallots and cook 5 minutes. Stir in tomatoes and oregano. Season to taste with salt and pepper. Cook 5 minutes more, stirring occasionally. Stir in parsley and cool mixture to room temperature.

Clarify butter by melting over low heat in small sauce pan. As soon as melted, remove from heat and set aside about 5 minutes. Using spoon, carefully remove and discard foamy white butter fat that has risen to top. Spoon or pour off clear liquid and reserve. Discard solids left in pan.

Lay phyllo pastry sheets on clean dish towel. Keep covered with wax paper and dampened dish towel so dough doesn't dry out. Place 1 sheet of phyllo lengthwise on clean work surface. Using pastry brush, lightly cover surface with clarified butter. Cover with second sheet of phyllo and brush again with butter. Cut phyllo into 6 (3-inch-wide) strips.

Place 1 teaspoon of filling in center of each strip. Fold corner across filling, then continue to fold triangle, as if folding flag, to end of strip. Tuck ends under. Place triangles as you finish them on baking sheet. Brush with butter. Bake until golden brown, about 15 minutes. Serve hot.

Thai crab spring rolls

Makes about 20 spring rolls

3 tablespoons plus 1/2 cup peanut oil

1 cup green cabbage, finely shredded

1 cup snow peas, finely slivered

1/2 cup leeks or green onions, slivered

1/2 cup mung bean sprouts

fresh cilantro

2 tablespoons minced garlic

1 tablespoon minced, peeled fresh ginger

1/2 pound fresh crab meat, picked over for shell and cartilage

1 teaspoon Thai fish sauce

1 teaspoon soy sauce

dash chili oil

1 tablespoon cornstarch

5 spring roll wrappers, 8 inches square

2 heads Boston lettuce, leaves separated, rinsed and patted dry

2 cups fresh mint leaves, plus few mint springs for garnish

3/4 cup Indonesian soy sauce

Heat 1 tablespoon peanut oil in large nonstick skillet over medium heat. Add cabbage and saute 3 minutes, tossing constantly. Remove cabbage to bowl. Add 1/2 tablespoon oil to skillet. Add snow peas and saute 3 minutes. Add snow peas to cabbage. Vegetables should be tender-crisp. Add another 1 1/2 tablespoons oil to skillet. Add leeks, bean sprouts, 2 tablespoons chopped cilantro, garlic and ginger. Saute 2 minutes. Stir in crab meat, fish sauce, soy sauce and chili oil. Add to cabbage and snow peas mixture. Toss well. Set aside.

In small bowl mix cornstarch and 1 tablespoon water.

Cut spring roll wrappers diagonally in half from point to point and then in half again so there are 4 triangles from each wrapper. Place triangle on clean work surface. Place 1 tablespoon crab mixture in center, about 1 inch from edge. Fold ends of long side in toward center over filling. Brush opposite tip of wrapper with cornstarch mixture, then roll spring roll toward tip and press lightly to seal. Repeat process until all filling has been used.

Heat remaining 1/2 cup peanut oil in nonstick skillet over medium heat until hot. Fry spring rolls in small batches about 2 minutes per side, until golden. Drain on paper towels.

Arrange lettuce leaves on side of large serving plate and hot spring rolls on other. Pile mint and 1/2 cup cilantro in center. Garnish with whole sprigs of mint and cilantro. Serve with Indonesian soy sauce for dipping.

Thai fish sauce

Makes about 3/4 cup

1 (2-ounce) can anchovies, drained

2 cloves garlic, lightly crushed

1/2 teaspoon dark brown sugar, packed

1/4 teaspoon salt

1 1/4 cups water

Place anchovies, garlic, brown sugar, salt and water in small saucepan. Simmer over medium-low heat 10 minutes without stirring.

Remove from heat, cool slightly, then strain through double layer of cheesecloth. Store covered in refrigerator up to 2 weeks.

Indonesian soy sauce

1/3 cup dark brown sugar, packed

1/3 cup water

1/3 cup soy sauce

2 tablespoon light molasses

1 teaspoon finely minced, peeled fresh ginger

1/4 teaspoon ground coriander

1/8 teaspoon freshly ground white pepper

Place brown sugar and 1/3 cup water in small saucepan and cook, stirring over low heat 1 minute to dissolve sugar. Increase heat to medium and cook at slow boil until mixture thickens slightly, about 2 minutes.

Reduce heat to low and stir in soy sauce, molasses, ginger, coriander and white pepper. Simmer about 2 minutes, stirring frequently. Sauce may be stored tightly covered in refrigerator up to 2 months.