Bon Appétit

The University of Minnesota studied 30,000 women over nine years and found that those who ate at least three daily servings of whole grains, such as wheat berries, were 30 percent less likely to die of heart disease. (Note that the wheat berries in this recipe need to soak in cold water overnight, so start preparing the dish one day before you plan to serve it.)

In the early part of the decade, an appreciation of Asian flavors, a desire for spa-style cuisine, and the popularity of sushi dovetailed with the creation of this appetizer, usually prepared with raw salmon or tuna. The dish is now found on restaurant menus nationwide. This version, which calls for smoked salmon, features a wonderful combination of Pacific Rim flavors.

There's Carolina Red Barbecue Sauce in this, a "must" with the pork.

This comforting side dish is a love letter to the sweet tooth in all of us: Unpeeled sweet potatoes and bananas are roasted together, then peeled, pureed, and topped with a crunchy pecan streusel.

These are great for a picnic. They taste even better when made a few hours ahead, which allows the flavors to blend.

The curd can be prepared up to four days ahead; the assembled tartlets, one day ahead.

Katie occasionally substitutes a couple of Fuyu persimmons for the mango. The pecans are nice on their own as a snack.

Serve these with a creamy potato gratin. Market Tip: Avoid steaks with lots of cartilage — they will be tough and chewy.

To prevent fingerprints or smudges, wear thin cotton gloves* while handling the eggs.

(BUDINO DI RISO CON PERE E LIMONE) Since this recipe contains no milk or egg, it has a lighter texture and fewer calories than standard rice pudding.

What to drink: A crisp Pinot Grigio.

Partially freezing the tenderloin after searing it makes slicing easier.

This recipe was created to accompany Smoked Whitefish Cakes with Cucumber Salsa. Can be prepared in 45 minutes or less.

(TORTINO DI PATATE ALLA PARMIGIANA) Gratins made from potatoes and other vegetables have long been a part of the country cooking around Parma. Here's a rich one that takes advantage of a star ingredient: Parmesan cheese. The dish is often served during Lent or on other meatless days.