Marsala

Tuscan sweets tend to be simple and rustic, like this deliciously buttery, moist cake, similar in texture to marzipan. What to drink: Tuscany's famous Vin Santo, a dessert wine made from raisined grapes.

Rich, flavorful and perfect for the Thanksgiving table. This side dish is great for the cook, too, as it can be made one day ahead.

In this easy salad, salty prosciutto contrasts with peppery arugula and cooling mango. Can be prepared in 45 minutes or less, but requires additional unattended time.

What to drink: Malvasia, a sweet Italian dessert wine, or a dessert Sherry made with Pedro Ximénez grapes. Susan Simon likes the Carlo Hauner 2000 Malvasia delle Lipari Passito, also from Salina.

"Mi Piaci, a local restaurant, serves a pasta entrée with wild mushrooms called Fusilli alla Boscaiola," says Karen Mungioli, of Dallas, Texas. "Its flavors reminded me of a dish I had in Italy recently. I’d love to try my hand at preparing this authentic-tasting recipe in my home kitchen."

Active time: 15 min Start to finish: 15 min

Carote al Marsala For this simple dish to taste extraordinary, you need the best-quality Italian dry Marsala. Others would give a harsh taste or none at all to the dish. I know from experience. If you can't find one, use another braising liquid, such as chicken, meat, or vegetable broth.

These chewy cookies are great with ice cream, espresso or a glass of Marsala.

Jason Corrigan, of A Touch of Garlic in Springfield, Massachusetts, writes: "As the chef at a small Italian restaurant, I have only two nights per week off. That's when I like to come up with simple dishes that my four-year-old daughter and I can make together at home. Well, mostly she just does a lot of pouring and stirring, but she loves to help. I hope one day her younger sister will, too." Make and chill these a day ahead for a treat that doesn't require much last-minute effort.

Whole eggs, angel food cake, light cream cheese and light sour cream bring the calorie count of this Italian dessert way down.

Newly opened this year, the upscale but unfussy Maestro is a modern Italian restaurant at The Ritz-Carlton, Tysons Corner outside Washington, D.C. The open kitchen is the focal point of the room, but it doesn't have to be the center of attention — the cooks talk to one another through headsets, keeping the noise level down. The dining room's large windows offer a view of the nearby capital. An elegant rendition of tiramisù is the restaurant's signature dessert. Gelatin helps the creamy mascarpone filling set, making this classic dessert easy to cut and beautiful to serve. We've simplified the restaurant's recipe for home cooks.

Joan Macht of Manistee, Michigan, writes: "My wedding shower was held at the Blue Slipper Bistro in Onekama, Michigan. For dinner I had the veal scaloppine saltimbocca, and now I want to make it for my new husband. Will you ask owner Cheryl Kissel for the recipe? The word saltimbocca in this classic Italian recipe means "jumps in your mouth," because of the great combination of flavors. The addition of herbes de Provence gives this version a bit of a French accent.

Jeanne Thiel Kelley, a contributing editor at Bon Appétit, says, "As far back as I can remember, my father has been glazing the holiday ham with Marsala (we always have ham and turkey on Thanksgiving). When I started making the cranberry sauce, I decided to mix in a little Marsala, figuring that the combination would complement the ham nicely. I was right, and the sauce is terrific with turkey, too. Rosemary might seem like an unusual seasoning in this sauce, but for me it's a natural addition. I live in Southern California, and fresh rosemary is just everywhere."