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Though penne is Faith Heller Willinger's pasta of choice for this dish, we tried other types—such as mafalde (broad, rippled noodles similar to lasagna noodles but not quite as wide)—and found they work well, too.

Hoisin adds complexity to the flavor of the sauce. You can save some time — and some tears — by chopping the onions in the processor in two batches.

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of the brand’s 50th anniversary.

Although this recipe doesn't produce the familiar-looking red chili--it's more green than red--it does turn out a chili that has become one of our staff favorites.

(Pasta allo Scoglio) Tuscany is not famous for its seafood dishes, but fantastic fresh fish and shellfish are available all along the coast. A scoglio is a rocky seashore, and in the traditional pasta allo scoglio, only shellfish from the rugged Mediterranean seaside can be used in the sauce. Many kinds of fish are included in the various renditions prepared up and down the Tuscan coast today. Watch how to clean and prepare shellfish and how to make your own pasta.

"For as long as I can remember, every Christmas Eve I've hosted an open house with a Mexican buffet," writes Jill Cole of Fallbrook, California. "Any suggestion of varying the meal is met with cries of protest from family and friends. I set out guacamole, salsa, homemade tamales, and what has become my famous albóndigas soup." Be sure to put out hot sauce for those who like extra heat.

This Italian-style stew — called cioppino — makes a hearty supper. Serve it with a green salad, garlic bread and a crisp white wine.

This beautiful and delicious soup is served at The Kinloch Lodge Hotel.

Be sure to refrigerate the oil, and to use it within three weeks of the date it was made.

As with many widely made classic dishes, the recipe for alubias de Tolosa will vary with each Basque cook; however, this version is fairly representative.