Side

Broiled eggplant, roasted red onions, potatoes, bell peppers and zucchini are tossed with radicchio, arugula and a tangy mustard vinaigrette in this colorful salad. A sprinkling of freshly grated Pecorino Romano cheese is the finishing touch.

This is the Rolls-Royce of bran muffin recipes. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

(BISCOTTI ALL'ARANCIO E MANDORLE) While all Italian cookies are referred to as biscotti, these are really "biscotti," which means they are baked twice. True biscotti are made in many different flavor combinations in many different parts of the country. These delicate ones come from the region of Lazio, where Rome is located. The secret to the cookies' lightness is not to use too much flour and to freeze the dough before forming it into logs.

Only 1 tablespoon of oil in the filling makes these a low-fat entrée, and using ready-made wrappers instead of crepes makes it an easy one. These freeze nicely.

Remarkably easy and delicious dumplings that are similar to Italian gnocchi. Serve these with grilled meat or sausage.

This creamy rice, fragrant with lemon, makes a nice accompaniment to veal. If you like, pack the rice into half-cup custard cups and unmold onto the serving plates. Garnish with additional snipped chives, if desired.

The New Prospect Café, a health-oriented restaurant and catering company in Park Slope, Brooklyn, includes these curried sweet potato fritters on their Hanukkah menu. Add some fresh grated ginger to the pancakes for an Asian touch. Sweet potatoes need the flour to give the pancakes body.

There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp. You won't need a lot of special equipment, but a few items are essential. If you own an electric deep fryer, you're all set. If not, a 4-quart fryer with a basket insert and a separate deep-fat thermometer is your next choice. In a pinch, use a heavy pot that is at least 5 inches deep, a long-handled fried-food skimmer or very large long-handled slotted spoon, and a deep-fat thermometer. Keep in mind that the older the potato, the better it is for making fries. Never make fries with young potatoes as they have not had time to develop sufficient starch. The size of the fries is a very personal matter. Some people like them very thin and crunchy. Others prefer them quite large so that they can be crispy on the outside and soft in the center. Experiment to find the size you like best. Very thinly cut potato sticks need a shorter frying time, and the thicker ones take a little longer. Note: When frying anything in deep fat, always keep a lid close by. In case of fire, turn off the heat and cover the pan.