Italian American

Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "Having two very active teenagers means I've also had to learn how to put together an interesting dinner even on busy nights. I get inspiration from my favorite bedtime reading, an immense collection of cookbooks and food magazines. I also do a quick grocery run every day — usually because I've just read about a dish that I simply must try — but also because having a well-stocked refrigerator is the key to easier cooking."

Serve with: Potato and green bean salad.

Karen Azar of North Providence, Rhode Island, writes: "My boyfriend and I recently dined at Terra Mar Grill in the Saybrook Point Inn, in Old Saybrook, Connecticut. He had the campanelle pasta, and it reminded him of a meal his mother used to make. Could you please obtain the recipe?" Active time: 30 min Start to finish: 1 1/2 hr

Located in a century-old coal warehouse that stoked the train coming from Albuquerque, the Zia Diner is in the National Register of Historic Places—and on many lists of favorite neighborhood restaurants. Regulars fuel up with such popular dishes as chicken-fried steak and meat loaf with green chilies and pine nuts. The latter provided the inspiration for another Zia Diner classic: spaghetti with chili and pine nut meatballs.

From Lidia's in Kansas City, an informal company dish that's sure to satisfy.

Allow about 5 1/2 hours for the pizza dough to rise. The small quantity of yeast and a long, slow rise give the crust its great flavor and texture.

We love this dish on its own, but a sprinkling of Parmigiano Reggiano and fresh basil can be a nice addition. If you can get fresh ricotta, by all means use it here.

Serve steamed rice with this dish to sop up all the garlicky sauce. You'll be amazed at how much the turkey tastes like veal—at a fraction of the cost.

In place of the pasta commonly found in Italian bean soups we've used wheat berries — minimally processed whole grains — for the following recipe.

Can be prepared in 45 minutes or less.

Neapolitan in origin, this make-ahead savory pie is delicious either warm or at room temperature.

This recipe was created to prepare <epi:recipeLink ="14262">Chocolate Walnut Biscotti with Chocolate Custard Swirls</epi:recipeLink>.

An entrée from Bar Italia, St. Louis, Missouri. Herbed breadcrumbs top it off nicely.

Our recipe makes plenty of sauce for two meals, so enjoy some with this menu and freeze the remainder for another time. The sauce is also great over tortellini, penne or fusilli. You can find the convenient prepared ravioli in the refrigerator section of most supermarkets.

The classic combination of tomatoes, basil and cheese is unbeatable, especially with the addition of prosciutto. Pair the pizza with a salad of radicchio and romaine in an oil and vinegar dressing. Follow up with cannoli and espresso.

Toasted baguette slices topped with purchased pesto or caponata make a quick starter; a salad of mixed greens and sliced red onions is perfect alongside the pasta. Offer lemon mousse for a refreshing finale. Can be prepared in 45 minutes or less.

If you spend one afternoon in the kitchen, there will be cookies for everyone on your list. You'll need at least a four-quart bowl to mix the large amount of dough.