Italian

Zuppa di Castagne e Cavolo Nero Cavolo nero is a member of the kale family. Between farm stands, specialty produce markets, and natural foods stores it is available year-round. To find it, be aware of its many aliases: Tuscan kale, black cabbage, lacinato, and dinosaur kale. Its rich, sweet, almost meaty flavor will have you hooked from the first bite.

Don’t skip the first step of salting the eggplant slices; it draws out excess moisture so that the eggplant will absorb less oil and stay firm when cooked.

"The Forsgate Country Club, in nearby Jamesburg, offers a fabulous pasta dish with a creamy sauce that includes smoked chicken and wild mushrooms," writes Deborah Lee Fallon of East Brunswick, New Jersey. The chef makes this with smoked chicken; we use smoked turkey, which is easier to find.

This bean dip is a staple at Fresco — we use it instead of butter with our homemade breads. It will last 2 or 3 days in the refrigerator.

If you've never thought of roasted squash as a side dish, try this recipe. Just rub pieces of butternut squash with olive oil, salt and pepper and bake until their flesh is tender and roasted to tawny gold. Serve the squash the way it's eaten in country houses in the part of the Emilia-Romagna region where nearly every family makes its own balsamic vinegar. Small bottles of balsamico are set out on the table, and everyone seasons their squash to taste with the vinegar. Try the squash with grilled lamb chops, roast chicken, pork and simple sautéed fish dishes.

Meatless pasta loaded with bold flavors.

Eremo della Giubiliana is a magical hotel near Ragusa in southeastern Sicily. Housed in a converted fifteenth-century convent and with just nine guest rooms, it manages to combine serene simplicity with modern day pampering. The high-beamed, airy restaurant underscores the feeling and complements the chef's fresh new takes on traditional foods. Each dish of the five-course meal is simple, authentic, and utterly delicious. This orange salad is a wonderful example: Made with the local blood oranges and olive oil, its flavors are both pure and distinctive. Blood oranges make for an impressive and classic presentation, but navel oranges work just as well.

This recipe is an accompaniment for Braised Lamb Shanks .

Vary this yellow cake according to your mood and what's available. For instance, add sliced and lightly sugared fruit on the top of the unbaked batter, or top it with crushed nuts before baking, or split the baked and cooled cake to spread it with a layer of preserves, then dust it with powdered sugar.

In this recipe from Rick Tramonto, chef at Tru in Chicago, chewy pearl barley meets silky European butter in an outstanding alternative to arborio rice risotto. For best results, use Parmigiano-Reggiano.

Active time: 1 hr Start to finish: 1 hr

Marjorie Farr, Silver Spring, Md.
Use fresh spinach in this dish — frozen will not do. A sprinkle of parsley before serving adds a fresh touch.

"Ever since I tried the polenta with mushrooms at Vinci in Chicago, I've made a point of stopping there when I'm in town," says Colby L. Crabtree of Lexington, Kentucky. "The dish is so popular that the management counts the orders. Every time they hit ten thousand, the guest who requested it gets a free trip to Italy. I’d be happy just to 'win' the recipe."

Salami and Cheese Rolls Active time: 15 min Start to finish: 45 min

Any combination of vegetables from the supermarket salad bar would work well here. Complete this colorful vegetarian meal with a romaine salad tossed with marinated artichoke hearts, canned garbanzo beans, and a creamy Italian dressing. End with biscotti and espresso.

Toss this delicious pesto with 1 1/2 pounds of your favorite pasta, or spread it on slices of Italian bread.