Italian

These individual vegetable terrines can be assembled a day ahead.

Known as anginetti, these delicious cookies are made throughout southern Italy. This Neapolitan interpretation is particularly lemony.

A robust mix of white beans and macaroni in a light tomato sauce, ready to serve in under 30 minutes.

This recipe can be prepared in 45 minutes or less. This is traditionally served with sliced cold veal, but we also like it with turkey or as a dip for vegetables.

A spicy arugula and tomato salad accompaniment makes this a perfect light summer entrée that could easily serve as a one-dish meal, or a piatto unico as they are known in Italy. The trick is to cook the chops slowly over even, meduim heat, so that they cook through without burning the bread-crumb crust.

Serve these hearty meatballs over noodles or mashed potatoes.

Be sure to make this dessert at least one day ahead to allow the flavors to blend.

"I've always loved to cook, and though at eighty-nine I'm slowing down, I still love it," writes Mary Gareffa of East Longmeadow, Massachusetts. "My grandfather and my father were both cooks in a monastery in Reggio Calabria, Italy, before they moved to this country, and luckily for me, my father was my cooking teacher. These are time-tested recipes for some everyday dishes that I grew up with and later served to my own family." Pasta frolla, Italian sweet pastry dough, is the tender press-in crust for this easy tart.

Mario Batali, star of the Food Network's Molto Mario, is one of the top chefs in New York City, where he owns three restaurants with Joe Bastianich — Babbo, Lupa and Esca. This dish, from Batali's book Simple Italian Food, is served at Lupa.

We have to be honest: This sfogliatelle recipe is quite an undertaking. Some of our food editors were surprised that these pastries could even be made at home. However, if you're in the mood for a delicious project, sfogliatelle are worth the time and energy involved.

Serve with Chardonnay or Sauvignon Blanc.

Tradition dictates that these Florentine-style steaks be cooked over a grate in a fireplace, but this recipe translates very well to an American-style outdoor grill. Use a vegetable peeler to cut thin strips from a wedge of Parmesan to make the cheese shavings. What to drink: Chianti Classico.

Serve with garlic bread and white wine, such as Pinot Grigio.

In this dish, Elena Rovera prefers the clean, fruity flavor of Roero Arneis, a dry white wine from the Piedmont region of Italy. She typically serves the chicken with rosemary potatoes. Active time: 40 min Start to finish: 1 1/2 hr

To get you in the mood for summer we are grilling these pizzas, but if you aren't able to grill, you can cook them indoors in a grill pan instead.