Parmesan

Polenta is often made at the last minute on the stove. Since this version is baked, it's a great do-ahead dish.

This recipe was created to accompany Mozzarella, Arugula and Marinated Tomatoes on Focaccia .

For a vegetarian version, substitute canned vegetable broth for the chicken broth; the result is equally delicious.

Canned tuna sparked with lemon and capers creates a superb sauce that complements many pasta shapes — penne, shells, or linguine, to name only a few. I prefer solid-pack tuna in olive oil for the best flavor and texture. I sometimes add a small handful of unpitted black olives — Kalamata or Gaeta — and a large, ripe tomato, seeded and diced, for a delicious variation. Italians would never serve cheese with fish, but you have my permission to break the rules!

Can be prepared in 45 minutes or less.

It's very important to use freshly shredded Parmigiano-Reggiano — preferably shredded with a Microplane — for these parmesan crisps (called frico). The consistency and volume of pregrated cheese is quite different and can result in cups that are heavy and chewy. Active time: 40 min Start to finish: 40 min

Serve with: Steamed broccoli and roasted potatoes. Dessert: Baked apples.

Active time: 30 min Start to finish: 45 min

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."