European

Lightly frying the zucchini for this dish is the only step that takes a bit of time. And the result is wonderful; the thin slices, accented with garlic, mint, and lemon, meld perfectly with the pasta.

This recipe makes enough sauce for 6 to 7 meals (for 4 people) if you figure on 1 pint of sauce per pound of pasta. We used a food processor to save time, and also added a few ingredients to Edith Guerino's original recipe. Be sure to use very ripe tomatoes to get the best flavor. If your tomatoes lack sweetness, the sugar will help balance their acidity.

Using multicolored carrots makes this beautiful side dish even more vibrant.

Requiring just a few ingredients and minimal cooking, this hors d'oeuvre is the epitome of elegant simplicity.

Tired of the same old tuna sandwich? Try this mayoless version — it just may be the best we've ever tasted.

Don't let the simplicity of this pasta dish fool you — it's packed with irresistable springtime flavors.

Let guests mix their own Bellinis — it's a great ice-breaker, and allows everyone to custom-blend their drinks.

Although this turkey (or chicken) broth is time-consuming to make, it really does benefit from simmering on the stove for hours. The whole heads of garlic mellow into deep sweetness, giving the broth an authentic Italian flavor.

In this easy and hugely satisfying pasta dish, arugula is transformed from peppery leaf into powerhouse pesto.

Sfogliata Served with a glass of full-bodied red wine or a Martini, this anchovy- and oregano-flecked Italian bread makes for an appetizer extraordinaire.

Make this multicolored salad a day ahead and chill it overnight for best flavor.

Inexpensive and flavorful, blade steaks become even more enticing when topped with a slightly sweet-and-sour Italian-style vegetable sauce.

This torte is a masterful mix of textures: The top crust bakes up with a hint of crackly crunch, giving way to a moist, light interior studded with tiny bits of hazelnut.

Silky caramel sauce served with a foamy soufflé makes for an opulent textural contrast. And unlike a warm soufflé that you bake, this chilled version (and the sauce) can be made ahead.