Nut

The use of raisins and pine nuts in lightly sweet-and-sour sauces probably came to Sicily from Turkey; these ingredients also turn up in the cooking of Venice, long a commercial gateway to Turkey and the East, but less commonly in the anchovy-and-tomato sauces that are so fundamental to the Sicilian kitchen. Note that the zucchini in this dish is cooked rather soft, in the traditional Italian manner; if you want a more contemporary crisp product, add the zucchini toward the end for a quick cooking in the thickened sauce.

"My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch," writes Joyce Litz of Albuquerque, New Mexico. "At the time she didn't know how to cook, and learning wasn't easy — the place didn't even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry." Boost the payoff with a scoop of ice cream.

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.

This dessert has a silky texture and intense flavors. Begin preparing it a day ahead.

It's believed that this stew — called mafé or maafe — originated among the Bambara people of Mali. Active time: 1 hr Start to finish: 2 1/4 hr

"For me, cooking has always been a way to wind down and relax," writes Mark Van Wye of Rio de Janeiro, Brazil. "I'm a writer and I work from home, so depending on how busy things are, I can spend hours preparing a meal. But I also like to be ready to whip up dinner at the drop of a hat. The recipes here are just two of a handful of standbys I rely on when last-minute company is coming or a deadline has kept me out of the kitchen." This sophisticated starter would lend an elegant touch to any special meal.

"The Harmony House Inn in New Bern, North Carolina, is a beautiful old place with a comfortable, homey atmosphere," says Mary Ann Callahan, Binghamton, NY. "The Kirkpatricks, who run the inn, serve consistently delicious breakfasts. I've tried several of the breads and rolls, and they're all great. But the best thing going is the Heath Bar coffee cake." This cake has a sweet, crunchy topping, and it's easy to prepare. Serve as a breakfast treat or snack.

Swiss butter cookies with rich ganache filling.

Active time: 1 1/4 hr Start to finish: 6 1/4 hr (includes chilling)

It seems that we're always agreeing to bring a big salad to an informal dinner party only to discover, too late, that there's no time to make a last-minute salad. No one would guess that this wonderfully fresh salad started its journey to dinner two days earlier — in fact, it requires that extra time to mellow its flavors. It's a very portable salad that can sit for hours at room temperature with no ill effects.

Active time: 15 min Start to finish: 30 min

Active time: 35 min Start to finish: 1 hr (includes cooling)

This recipe can be doubled and baked in a 13x9x2-inch baking dish.