Pasta

Clearly this is an Italian soup. Biete is Swiss chard, usually green, although I have a fondness for the drama and beefy taste of the red-stemmed kind.

Florentine summers are hot and sticky — no time to even think about eating a plate of hot pasta. So, when Torquato Innocenti, whose produce I seek out in my local market, mentioned cold garlic pasta I raced home with his vague hints and produced the following dish. As we compared notes the next day, I realized that Torquato's garlic sauce, and not the pasta, was cold. But no one at my table complained. Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

Good as an entrée or served in smaller portions alongside chicken or beef.

This recipe can be prepared in 45 minutes or less.

In this preparation, orzo is treated like risotto, which produces richer flavors and a creamier texture — with almost no stirring.

A nice side dish for grilled fish or lamb.

Though penne is Faith Heller Willinger's pasta of choice for this dish, we tried other types—such as mafalde (broad, rippled noodles similar to lasagna noodles but not quite as wide)—and found they work well, too.

Can be prepared in 45 minutes or less.

(Pasta allo Scoglio) Tuscany is not famous for its seafood dishes, but fantastic fresh fish and shellfish are available all along the coast. A scoglio is a rocky seashore, and in the traditional pasta allo scoglio, only shellfish from the rugged Mediterranean seaside can be used in the sauce. Many kinds of fish are included in the various renditions prepared up and down the Tuscan coast today. Watch how to clean and prepare shellfish and how to make your own pasta.

Can be prepared in 45 minutes or less.