Dairy

Jonathan Waxman makes his polenta using stone-ground grits because he prefers their coarser texture. You will, too.

Brussels sprouts, sliced very thin, result in an unbelievably delicate slaw. If you have a really sharp knife and good skills, you could slice the Brussels sprouts by hand, but it's much easier to use an adjustable-blade slicer. Since walnuts are fresh and in season, Waxman uses just-shelled ones in this salad. Pecorino Romano varies in saltiness; you may want to add a little more than we call for here.

If you soak the dried chiles in the morning, they'll be ready by evening.

Michele Verdi-Knapp of Fort Lauderdale, Florida, writes: "The best eggs I have ever tasted were at Seven Gables Inn in Pacific Grove, California. Thank you for the recipe."

These tangy Cheddar crisps puff slightly while they bake, making them a versatile base for hors d'oeuvres.

Most of us have a tough time saying no to the lure of a meatball. Well, here is a batch of meatballs ready for the test. These particular ones, a mixture of beef and sausage, are laid out in a pan, then smothered in crushed tomatoes and seasoned with grated Romano cheese. Then they're baked in a hot oven, which accomplishes two things. First, it saves the step of browning them on top of the stove. And second, the sauce is automatically seasoned with the savory meatball juices and zesty, salty Romano.

Torta del Casar is a unique Spanish sheep's-milk cheese from the region of Extremadura. It has a soft, creamy texture similar to Brie or Camembert, either of which can be substituted. Here the cheese is drizzled with a syrup made from Pedro Ximénez — the sweetest of Sherries. If unavailable, a good-quality Spanish cream Sherry can be used instead.

The filling of these classic cheese blintzes gets its perfect consistency from a mix of cottage and farmer cheeses. The latter, a drier version of cottage cheese, is available at most supermarkets. A simple blueberry sauce tops off the dish. If blueberries aren't in season, frozen berries can be substituted. Use unsweetened, and do not defrost them before combining with the sugar and cornstarch.

When dinner needs to be on the table fast, you can rely on this colorful and flavorful dish. You have the option of spooning the shrimp onto a bed of rice or orzo, or just using crusty bread to soak up the juice.

Editor's note: This recipe is adapted from Sardinian chef Raffaele Solinas. Solinas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Solinas and Sardinian cuisine, click here. This pasta dish, similar to a ragù, features wild boar, a common Sardinian ingredient with a distinctively rich and gamy flavor. "A good butcher will carry wild boar," says Solinas. But in a pinch, the best alternative would be duck breast.

This is the ultimate party dish because you can add it to your spread in no time flat. Almost everything for this mini meal comes out of a bag or a can, but brightening up the dish with some fresh cilantro makes it taste and look really fresh. A few minutes in the microwave makes everything warm and gooey.

Chef Michael Presnal of The Federal Restaurant in Agawam, Massachusett, writes: "The recipe here was featured on one of my first menus as a chef, before I got into the kind of complex cooking I do now at The Federal. That was over ten years ago, but I still love making this dish at home. It calls for just a few fresh ingredients and takes only a couple of steps." A French country dessert that's like pudding and tender cake all in one.

Chef Sal Passalacqua of Dimaio Cucina in Berkeley Heights, New Jersey, writes: "My father's family is from Sicily and I spent my teenage years there, so that's where a lot of my culinary influences come from. At first glance, Sicilian cooking seems very simple, but that simplicity depends on using the freshest ingredients and often the combination of sweet and tart flavors. The anchovy pasta and the ricotta and mascarpone cream puffs here are perfect examples." These can be served for dessert, tea, or brunch. Mascarpone, an Italian cream cheese, is sold at many supermarkets and at Italian markets.

Chef Michael Presnal of The Federal Restaurant in Agawam, Massachusett, writes: "The recipe here was featured on one of my first menus as a chef, before I got into the kind of complex cooking I do now at The Federal. That was over ten years ago, but I still love making this dish at home. It calls for just a few fresh ingredients and takes only a couple of steps." Serve as a side dish or first course.

Karen Schineller of Ridgewood, New Jersey, writes: "Every year, I visit my cousins in Dallas, and every year, we try a different restaurant. This time, we went to George. The short ribs came with the most unusual grits. I'd like to make them, but don't know where to start." This rich casserole would pair well with fried eggs at brunch. For a more savory version, simply omit the sautéed apples.

A fun idea: Paper-thin slices of white vegetables are dressed with an Italian blue cheese vinaigrette.

These make a lovely breakfast or side dish.

Crudités and toasted pita triangles are good dippers for this Greek mezede.

The pears give this pretty pizza fresh flavor and texture.