Italian American

I have written about my favorite cake recipe — the Tre, Tre, Tre Cake — for Epicurious. Recently, with a rather empty larder and company coming for dinner, I played around with that recipe and came up with this delicious dessert, which I named Anarchy Cake, because with recipes, as with so many things, Italians are basically anarchists.

Tracey Medeiros of Atlanta, Georgia, writes: "I'm a food stylist and recipe developer — and passionate about my job. It was a dream of mine to have a career in the culinary arts, but I didn't think that was possible. In college I was a political science major and considered going to law school. But soon after graduation I realized cooking was my true calling." Italian-inspired sandwiches hot off the grill.

A simplified version of the classic Italian dessert, this looks lovely served in parfait glasses for a change. The recipe features pound cake and cream cheese instead of the traditional (but harder-to-find) ladyfingers and mascarpone cheese.

Don't skip the green peppers when making these sandwiches. They give just the right balance to the pepper mixture, slightly cutting the sweetness of their red and orange companions.

At Babbo in New York, chef Mario Batali serves this dish with freshly made pappardelle pasta. We've simplified the entrée for the home cook by substituting purchased fettuccine.

Serve with: Three-bean deli salad spooned over arugula. Dessert: Ice cream bars.

Round out this meatless — but hearty — main course with a big spoonful of deli pasta salad on a bed of arugula, and end with purchased tiramisù topped with berries.

Petto di Pollo alla Valdostana con Lenticchie Brasate I sometimes suggest some side dishes to go along with main courses and let you make up your mind which you prefer to serve. I love this combination so much, though, that I'm including the side dish as part of the recipe. I hope you enjoy it as much as I do.

This recipe is used to prepare Grilled Tuna and Roasted Peppers Sandwiches on Thyme Focaccia and Presciutto, Mozzarella, and Olive Sandwiches on Parmesan Focaccia . If you need only one focaccia, freeze the other for later use. Focaccia keeps, frozen, 2 weeks.

Cook: Nancy Harmon Jenkins
Source: Cucinaamore.com It's difficult to imagine a more mundane-sounding dish than Pasta with Baked Tomato Sauce — and yet this extremely simple pasta is a breakthrough, not like any other you've ever eaten. And so good you'll make it again and again. The sauce is made from roasted cherry tomatoes, very ripe ones. These diminutive tomatoes with the big taste are then covered with a cheesey-garlicky-bread crumb mixture and set in the oven. Just before serving, you tear some basil leaves into the roasted tomato mixture and that's your sauce, right in the oven dish: add some corkscrew or butterfly pasta and you have dinner. Italian cookbook author Nancy Harmon Jenkins points out that the ony trick to this dish is using really ripe cherry tomatoes'which are easy to find all year long. If they're not available, use any red, ripe tomatoes and quarter them.

Dried porcini are sold at Italian delis and in many supermarkets.

"To celebrate my birthday, my husband took me to Assaggio, one of my favorite restaurants here," writes Christy Wall of Portland, Oregon. "As I always do, I ordered the bow-tie pasta with wild mushrooms, butternut squash, spinach, garlic and olive oil."

At the restaurant Becco in New York, where this dish is served, fresh porcini mushrooms are used when they are in season.