Bon Appétit

This fun dish combines classic antipasto platter ingredients with pasta. If you're in a hurry, omit the sautéed mushrooms.

Inspired by Neapolitan ice cream, this pretty dessert layers cherry-studded chocolate ice cream with pistachio ice cream and raspberry sorbet. The press-in, no-bake crust is made with Italian amaretti cookies.

Joy Ackerman of Cincinnati, Ohio, writes: "After cooking for a family of six for years, I've become a pro at streamlining recipes and being organized in the kitchen. My children are now grown and out of the house, but that hasn't changed how I cook or shop. I still make a monthly menu plan, and often find myself cooking my kids' favorite dishes whenever they visit."

Begin preparing the cake one day ahead.

Using ground beef with a higher fat content ensures a moist meatloaf.

Stir any remaining pesto into steamed vegetables or couscous.

What to drink: Sparkling wine would pair well with these sweet-spicy flavors.

Bake the cheesecake at least one day ahead so that it has enough time to chill.

Daryl Getman of New York City, NY, writes: "I'm a second-year theater student at NYU's Tisch School of the Arts, so most days are more about running from class to rehearsal to a performance than they are about cooking. But since I moved out of the dorms last year, cooking has become my favorite distraction. And on the weekends, it's my idea of a break." Daryl likes to use top-notch applewood-smoked bacon for this salad.

Low-fat, low-cal: Steaming helps preserve the flavor and nutrients of the fish without adding extra fat or calories.

The classic dish is updated by adding oven-roasted tomatoes, mushrooms, and onions to deepen the flavors. What to drink: A soft, fruity Sangiovese.

Joan and David Oswalt of Pasadena, California, write: "David and I both love to cook, but our approaches couldn't be more different. He'll start from scratch and spend months perfecting a particular dish, while I prefer to take a basic recipe and just add my own touches."

Joy Ackerman of Cincinnati, Ohio, writes: "After cooking for a family of six for years, I've become a pro at streamlining recipes and being organized in the kitchen. My children are now grown and out of the house, but that hasn't changed how I cook or shop. I still make a monthly menu plan, and often find myself cooking my kids' favorite dishes whenever they visit." Unpeeled red-skinned potatoes give this rich, garlicky side its great texture.

This low-fat soup is rich in calcium and antioxidants.

This recipe takes a classic hash and turns it inside out — the potatoes aren't used in the hash, but under it.

Fresh pizza dough is now available at some supermarkets; look for it in the refrigerated deli case or use thin Boboli crusts. Piave is similar to, but a bit creamier than, Parmigiano-Reggiano. Look for it at Italian markets and specialty cheese stores.