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Buckwheat noodles give this classic spring pasta dish a nifty twist. Uncork your favorite Chardonnay.

When you want to put on the "dog" but not the fat, try this colorful salad.

This fruit keeps for several days in the refrigerator and is delicious for breakfast, too. Any dried fruit works well.

Can be prepared in 45 minutes or less.

A terrific appetizer for parties.

Syracuse, the beautiful port city on the Ionian Sea, has a cuisine that is marked by highly aromatic combinations of vegetables and seafood. This pasta recipe is a distinctive example.

A hearty meal-in-a-bowl for blustery March days. Short ribs add flavor, while sliced cabbage contributes texture. At the end, the only things you need are a dash of vinegar and a dollop of sour cream.

Sopaipillas are crisp fried breads traditionally topped with honey; cinnamon and sugar are sometimes added to make a great dessert. In this recipe, fried tortillas approximate the texture of true sopaipillas.

Can be prepared in 45 minutes or less.

In Italy this classic peasant soup is known as aquacotta, or "cooked water."

Crème fraîche makes these potatoes extra rich and utterly delicious.

Jean Anderson, author of The American Century Cookbook, traces the origin of sloppy joes to the depression-era 1930s, and the popularity of this messy ground-beef sandwich increased markedly in the fifties and sixties. We update it with ground turkey, canned diced chilies and ale.