Side

Pasta with Pecorino and Black Pepper This is an old Roman recipe in the tradition of la cucina povera that has always been a favorite of poor and rich alike. (Cacio is a word for "cheese" in Southern Italy.) It is incredibly simple and quick to prepare, but depends on having good-quality Pecorino Romano and pasta, and fragrant peppercorns in your larder. Make it with long or short pasta, whichever you prefer. The arugula is our addition; it brings fresh flavor and color to the dish.

Because the vinegar is simply drizzled over the radicchio at the end, try to find an artisan-quality balsamic, such as one labeled condimento, if not a premium balsamico tradizionale. Radicchio is also good when grilled on a barbecue or in a stovetop grill pan. Oil the grill or grill pan and cook until wilted and slightly charred, turning occasionally, about 5 minutes.

Fagiolini in Umido Many versions of this simple, fresh, and flavorful contorno (vegetable side dish) are served in Italy. Lightly braising the green beans cooks them to a pleasingly crisp yet tender texture.

The sweet sharpness of both the orange juice and the balsamic vinegar combines with the natural sugars in the onions to create a delicious snack that's perfect to serve with cocktails, as an addition to an antipasto assortment, or as an accompaniment to roasted meats.

Sformato di Cavolfiore e Broccolo con Balsamella di Spinaci In typical trattoria fashion, this dish serves as the meal's antipasto, which is followed by the pasta course. What to drink: A light, dry red from Carmignano, a Tuscan wine district known for its blends of Sangiovese with Cabernet Sauvignon and Cabernet Franc. Try: Capezzana Barco Reale di Carmignano.

Nasi Kerabu
Make sure to buy the larger dried shrimp and select those that are bright pink or pink-orange (they brown and harden with age). Lesser grades of dried shrimp tend to be unpleasantly pungent. It's also important to use a fine-quality rice — what you can buy at most supermarkets will yield mediocre results.

Anchovy and red pepper flakes balance the bitterness of the escarole, giving it a sweetness that goes well with the robust flavors of the Veal Involtini.

Shelling and skinning the raw peanuts for this recipe can be time-consuming. You might prefer to buy them at an Asian market, where you'll often find the work has been done for you. Some shelled peanuts (with skins) come already blanched. We found the best flavor came from those you shell and skin yourself.

Traditional Indian recipes for basmati rice call for soaking the rice, but we find that it isn't necessary in this case.

Funghi alla Griglia This dish was inspired by the fresh mushrooms that Gina Miraglia Eriquez and Anna Tasca Lanza picked from Lanza's garden while Miraglia Eriquez was visiting her cooking school, conducted at the Tasca d'Almerita Winery (214-373-1161).

If you're making these fries to go with the broiled steak with horseradish cream, as shown below, skip the chipotle mayonnaise and squeeze lemon or lime juice over the fries.

These skewers are traditionally made with Brazilian queijo de coalho, a dense, salty white cheese very similar in taste and texture to the Haloumi we use here. Soaking the cheese on the skewers removes some of the salt and prevents the skewers from burning.

Crema — a Mexican cultured heavy cream similar to sour cream — is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn.

This Sicilian-style salad is more heavily dressed than other green salads, so that there's extra oil and vinegar to soak up with bread.