Plum Tomato

Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program. Insalata Caprese Invernale I love this winter version of the Neapolitan classic because it is very easy to do, and the slow-roasted tomatoes are better than any regular tomatoes for all but about three months of the year. The extra pesto keeps well in the fridge for two weeks, provided you cover the top with a half-inch of extra-virgin olive oil.

Barely a day goes by at the Puerto Rican table without rice and beans making an appearance, but this version is pull-out-the-stops-special rather than everyday—you won't believe how much flavor can be packed into such an understated dish. The secret is an abundantly seasoned sofrito—the flavor base—and the slight crust, called pegao, that forms on the bottom of the pot.

Any plum-type tomato would work here. WHAT TO DRINK: A smooth red with good acidity, like the Marcarini 2004 "Ciabot Camerano" Barbera d'Alba, Italy ($18).

How can so simple a filling create such a wonderfully earthy flavor? Anchovy paste has long been a secret weapon in many chefs' arsenals and, when you use it here, you'll know exactly why.

A sweet substitute for traditional steak sauce. Try it on a rib eye, use it to marinate flank steak, or mix it into ground beef for burgers.

For the best flavor, use very ripe tomatoes and don't refrigerate the sauce. Toss it with pasta, spoon it onto baguette slices, or use it as a topping for grilled chicken, seafood, or tri-tip.

This recipe is a great excuse to buy heirloom tomatoes in different colors and varieties — they'll look beautiful here.

Salmon are gorgeous, and a whole one — completely boned — makes a breathtaking centerpiece. A savory stuffing of roasted fennel and plum tomatoes transforms the fish into a meal in itself, complemented by a creamy basil sauce with orange zest and saffron.

Turkish cooking might sound exotic, but it's easy. Most of the ingredients are familiar, and combining them in new ways makes for an exciting and different way to eat. This is an excellent side salad for lamb chops. For a great small-plates dinner party menu that's modern Turkish cooking at its best, pick up the May issue of Bon Appétit.

Using goat cheese and nonfat ricotta skims fat, not flavor.

In the islands, black-eyed peas are known as black-eyed beans.

Anne Marie Gaspard of Gros Islet, St. Lucia, writes: "I've always enjoyed cooking — for my family and for myself. My children are grown, so when they visit on Sundays, I spoil them with good home-cooked meals. During the week I like to make dishes that are different but still easy."

Get the freshest ground star anise by making your own. It's as easy as grinding a few star anise pods in a spice mill or a coffee grinder.

These pretty frilled-edge rolls conceal a spiral of creamy ricotta and deep-flavored Parmigiano-Reggiano. Roasted tomatoes and eggplant fulfill the promise of lasagne.