Vegan

Because the vinegar is simply drizzled over the radicchio at the end, try to find an artisan-quality balsamic, such as one labeled condimento, if not a premium balsamico tradizionale. Radicchio is also good when grilled on a barbecue or in a stovetop grill pan. Oil the grill or grill pan and cook until wilted and slightly charred, turning occasionally, about 5 minutes.

Fagiolini in Umido Many versions of this simple, fresh, and flavorful contorno (vegetable side dish) are served in Italy. Lightly braising the green beans cooks them to a pleasingly crisp yet tender texture.

The sweet sharpness of both the orange juice and the balsamic vinegar combines with the natural sugars in the onions to create a delicious snack that's perfect to serve with cocktails, as an addition to an antipasto assortment, or as an accompaniment to roasted meats.

Fried artichokes have long been associated with the Jewish Ghetto in Rome. Briefly blanching the artichokes makes it easier to bend the leaves outward into the shape of a flower.

This all-purpose marinade can be used for chicken or turkey breast, pork cutlets, firm-pressed tofu, and seafood. If you prefer to omit the chile flakes or paste, use 5 or 6 slices of smashed fresh ginger instead.

Just in time for Derby Day, this dessert has fewer calories than a mint julep (and you can drive home afterward).

Nieve, or "snow," is Mexico's sorbet, sold from carts throughout the country. Ours is a quick version, made with passion-fruit nectar instead of puréed and strained fruit. For the best flavor, look for a nectar that contains just water, passion-fruit juice, and sugar.

This sauce, called caldillo de jitomate ("tomato broth"), has a consistency closer to a light tomato soup than an Italian marinara.

This is the perfect condiment to perk up a roast beef or pork sandwich.

Shelling and skinning the raw peanuts for this recipe can be time-consuming. You might prefer to buy them at an Asian market, where you'll often find the work has been done for you. Some shelled peanuts (with skins) come already blanched. We found the best flavor came from those you shell and skin yourself.

Funghi alla Griglia This dish was inspired by the fresh mushrooms that Gina Miraglia Eriquez and Anna Tasca Lanza picked from Lanza's garden while Miraglia Eriquez was visiting her cooking school, conducted at the Tasca d'Almerita Winery (214-373-1161).

This Sicilian-style salad is more heavily dressed than other green salads, so that there's extra oil and vinegar to soak up with bread.

The combination of garam masala — a blend of sweet and hot spices — and a light sugar syrup adds so much flavor to this refreshing salad that no oil is necessary. The spice blend subtly enhances the natural sweetness of the pear and the avocado, while lending an aromatic note. If Asian pears are not available in your area, you can substitute another firm-ripe pear variety.

This dish — meant to be eaten with your fingers or with wooden picks — is a light, refreshing hors d'oeuvre to complement tequila. The recipe is a take on the jicama and cucumber spears that are a popular Mexican street snack.

Caponata This recipe makes a lot of caponata, so you'll definitely have leftovers. But it keeps well and is so addictive you'll be happy to have extra on hand.