Cabbage

Can be prepared in 45 minutes or less, but requires additional unattended time.

Piled high, this easy pizza delivers all the flavor of the deli sandwich it resembles. The best accompaniments are, of course, potato salad, coleslaw and pickles.

Ribollita In leaner times, this hearty soup provided a delicious way for Tuscans to use their leftovers: Ribollita means "reboiled," and the soup was always eaten two days in a row. Plus, it was poured into the bowl over a slice of stale bread, which we recommend that you do, too. Begin making it two days ahead, and don't leave out the final drizzle of olive oil.

Make the slaw and chill it up to two hours before serving. It is best cold.

Spicy and sweet, this unusual salad would be ideal with grilled chicken or fish.

This hot and tangy Thai version of coleslaw is one of those dishes that I don't know if they really serve in Thailand but it certainly seems they should. I like it more than traditional coleslaw, and it seems to better suit our modern-day taste for lighter dishes and for the forthright flavors of Asian ingredients. I serve this salad with grilled meats — it's especially great with spare ribs.

This crisp, marinated sweet-and-sour slaw is a delicious alternative to creamy coleslaw.

This recipe was created to accompany Garlic Dijon Skirt Steak. Can be prepared in 45 minutes or less.

One of our favorite convenience products--packaged pizza crust--is put to excellent use in this recipe, which transforms readily available ingredients into a unique party snack or a fast and easy main course.

We adapted this gorgeous salad, full of intriguing flavors and textures and so colorful it looks like a fireworks display, from a recipe that Mexican chef María Dolores Torres Yzábal contributed to México, The Beautiful Cookbook.

Can be prepared in 45 minutes of less.

When slicing the cabbage, try to go nice and thin. Toss with the dressing and let it rest before serving, so the vegetables will soften. The slaw becomes creamy then.