Italian American

Only a culture that loves food could have come up with multiple techniques for cooking the cardoon—this thistle (a cousin of the artichoke that also tastes like one) with the texture of overgrown celery requires meticulous preparation. But the fact that Italians and Italian-Americans alike scour the markets for it come fall is evidence enough that it's worth it. A light coating and deep-frying really enhance the vegetable's subtle flavor.

Chestnuts play deliciously against roasted grapes. Roasted chestnuts in jars can be found at some supermarkets, at specialty foods stores, and online at markys.com or mastercaviar.com.

Salty Italian bacon flavors both the turkey and the gravy. Does it get any better?

Clams cooked in the shell pop open on the grill, just like they do when steamed. And there's a bonus for the cook: No big, heavy pot is needed.

Grilling eggplant lends it a smoky flavor, and this fun, layered presentation gives a wintertime favorite a summer makeover.

These Italian kebabs make a very stylish one-dish supper.

A balsamic vinaigrette flavors the chicken and dresses the salad.

Roasted vegetables and Italian Fontina lend this lush-tasting lasagne a more intense flavor than than you'd get with the usual spinach and ricotta filling.

Fresh marinara sauce makes all the difference in these robust sandwiches. Look for it near the cheeses and fresh pasta at the supermarket.

Brie coats the rigatoni like a creamy pasta sauce.

This dish has been one of my family's favorites for years; the secret to its enduring popularity is the caramelized onions. I cook them long and slow until they are meltingly tender and deep golden brown. Their rich sweetness rounds out the earthy flavor of the lentils and kale.

Saltimbocca, an Italian classic, traditionally calls for veal — but tastes even better with chicken.

Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner."

A drink that can also stand in for dessert.

Food editor Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this deliciously over-the-top lasagne from Mary Ann Castaldi, the mother of her college roommate, who would send her daughter back to school with a giant pan of lasagne after weekends at home.

Using a freshly made ricotta makes all the difference in these delicious fried morsels.