European

Marsha and John Antonelli of Whittier, California, write: "We recently had lunch at Bistro Jeanty, in Yountville, California, where the ham, leek, and three-cheese quiche was so outstanding we went back twice. Could you persuade the chef to share this excellent recipe?" Extremely creamy and rich, this quiche could be served for breakfast, lunch, or dinner. You can make your own crust, but the premade kind will save some time.

In Lynne Rossetto Kasper's opinion, fennel and Parmigiano-Reggiano ("the celestial eating cheese of all time") rank as one of the most underrated combinations in Italy. After tasting this quick hors d'oeuvre, we have to agree.

Prepare this a day ahead so all of the elements can meld and the ladyfingers to soften fully.

The pesto works well as a sauce for pasta, chicken, or fish, too.

This dish has a livelier, fresher taste than traditional risotto because the vegetables are cooked separately from the rice and then spooned over it in a rich ragout.

Because the blackberry coulis flavors the glaze for this dark chocolate cake, it should be made ahead of the cake.

Ann Gillespie of Alexandria, Virginia, writes: "Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. This pasta dish is reminiscent of what my husband and I would cook when we were first married."

These little appetizer pizzas are perfect finger food.

Featuring flat little pieces of pasta filled with semisoft cheese, this soup is made by families in the countryside around the ancient spa town of Brisighella, in Romagna. If you don't have time to make the broth called for here, use your favorite homemade broth instead.

Improv: Try mussels instead of clams; substitute basil for the parsley.

What to drink: The same type of wine the chicken is cooked in — a dry Riesling from Alsace.

Avgolemono, the tangy Greek sauce of egg yolks and lemon, combines with pasta and veggies for a twist on carbonara.

Burricotti are superb whole-milk mozzarella rounds filled with ricotta (see box). Fresh ricotta also works well in this recipe, which would be a great cheese course, or a simple dessert.

A meatless yet rich dish that would make a perfect appetizer for St. Patrick's Day dinner.

For an added surprise, place a couple of raspberries or pieces of chopped pear in the center before baking. Serve with a dollop of crème fraîche, if desired.

Real French Muenster (available at specialty foods stores) will make a big difference in this soufflé. What to drink: A dry white wine with plenty of perfume, like Gewürztraminer.

Use a mandoline to cut the parsnips easily.

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.