Tomato

We were surprised to learn that a lean meat could produce such a delicious ragù. The nice thing about this dish is that it cooks quickly and is substantial without being heavy, making it the perfect dinner as we head into spring. It's also delicious when prepared with veal.

Made without stock, this light vegetable soup (which was passed down from Elena's mother) is not only easy to prepare but amazingly flavorful. It really benefits from the final addition of egg and parmesan.

The distinct flavors of fresh cilantro and curry powder, along with the unexpected addition of peanut butter, turn a simple tomato-based soup into something special. You can make it vegetarian by using vegetable broth.

Editor's note: This recipe was included with two others from our roundup of great cookbooks for Dad. Use this fresh, spicy salsa to top grilled steak tacos or as a dip for tortilla chips.

It's been decades since this dish was considered ethnic. Now we just think of it as down-home American food of the best kind. The moist, tender meat takes on a deep tomatoey flavor that suggests it's been slowly cooking for days rather than for less than 2 hours.

Stracci di Pasta Alle Mille Erbe Rags to riches takes on new meaning when such strange bedfellows as basil, tarragon, mint, thyme, marjoram, and rosemary mingle with pasta to create totally new flavors. Every ingredient matters, so don't skimp on quality: If you have time, you owe it to yourself to use homemade pasta.

This traditional recipe calls for pork confit, which you'll need to prepare at least two weeks before making the cassoulet. The confit adds undeniable richness and authenticity, but a simpler recipe (using country-style spareribs instead) appears in "Top Trends: The Hot Ten" in the January 2006 issue of Bon Appétit.

This is also a wonderful sauce for hearty pasta dishes.

Gerald Colapinto of Corona, California, writes: "My grandparents were born in Italy and were wonderful cooks, so I'm partial to Italian food. I especially love the cooking of Southern Italy. Fortunately, I often travel to Rome on business. Back home, I like to re-create the dishes I discovered."

Make or buy a favorite pumpkin pie for dessert. What to drink: A fruit-forward Zinfandel or Malbec.

Lynn Brown of Houston, Texas, writes: "For me, it's fun to see how much I can simplify or revise a recipe to make it my own. That's what I've done with the soup here (it's one of my favorite things to make). And the cioppino came from an old magazine, but I've changed a few things, plus I save time with canned tomatoes and peeled shrimp."

Both turkey meat and gravy are used in this vibrant soup. Pass grated Parmesan cheese alongside if you like.

Gerald Colapinto of Corona, California, writes: "My grandparents were born in Italy and were wonderful cooks, so I'm partial to Italian food. I especially love the cooking of Southern Italy. Fortunately, I often travel to Rome on business. Back home, I like to re-create the dishes I discovered."

It's low in fat and high in lycopene (a potential cancer fighter). Dig in!