Side

Red pears are first choice here, but any ripe, firm pears would be delicious. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Debbie uses whatever cheese she has on hand, and she's always happy with the results. This could be a meatless main course or a rich side dish.

This colorful blend of bell peppers is as delicious at room temperature as it is hot, so it could be several hours ahead.

This recipe was created to accompany Grilled Cheese with Smoked Turkey and Avocado. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Gnocchi aux Blettes According to some sources, gnocchi are a Niçois invention, and the use of Swiss chard in the dough is a traditional addition. In fact, Swiss chard is ubiquitous in Provençal cooking. This recipe is from L'Escalinada, where the gnocchi are served with a fresh tomato-herb sauce. Make your own sauce, or look for a good-quality one at the market.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

"As my kids have gotten older, their taste buds have become more sophisticated, and now they're willing to try dishes they wouldn't have touched just a few years ago," says Ken Haedrich, cookbook author. "So I've started serving this blend of mashed roots for Thanksgiving. It brings a bit of diversity to the table, and I also happen to love rutabagas and carrots. There was some dissension at first, especially from my youngest, Sam, whose fondness for mashed potatoes is the stuff of family legend. But now he dives right into this with the rest of us."

At many places in Italy, roasted peppers are dressed with bagna cauda, the classic warm anchovy and garlic sauce, but our cooks especially enjoyed it at La Contea, a restaurant in Neive, a village in the Piedmont. In this variation, potato slices have been added.

Fresh rosemary enhances this terrific side dish from Il Radicchio in Washington, D.C.

This version of colcannon, usually a combination of buttery mashed potatoes and cabbage, is a wonderful accompaniment to grilled sausages or Beef Stew with Stout .

Scaffata This is a wonderful Roman spring dish that can be made when peas and favas in their shells are young and sweet. The name comes from the word scaffare — "to shell" in Roman dialect. It is especially good when served with roasted spring lamb or goat. The outermost, less tender leaves of a head of romaine, which you may not want to use in a salad, are perfect for this dish.

This lively Asian-style salad is terrific on its own or teamed with roast chicken, roast lamb or broiled shrimp.