Dairy

Thinly sliced roast turkey can be used instead of Black Forest ham.

The tender texture of these cake doughnuts comes from folding in the dry ingredients gently by hand, rather than beating them in with a mixer. Use a clip-on deep-fry thermometer to gauge the oil temperature when frying these doughnuts: too low and they'll absorb oil, turning leaden and soggy; too high and they'll burn before the insides are cooked through.

These delicious pancakes are light and moist; the texture is a cross between a crepe and a pancake. Avoid overmixing the batter (it's okay if there are lumps) to ensure that the pancakes will be airy.

Also called sunchokes, Jerusalem artichokes are actually the roots of a variety of sunflower, but their sweet, nutty flavor is reminiscent of artichokes. What to drink: Unoaked Chardonnay from France (think Chablis) or New Zealand.

These drop biscuits are as tender as they are easy; since the dough isn't rolled out, there's no chance of overworking it. <p> This recipe is an accompaniment for <epi:recipeLink id"230464">Turkey Sloppy Joes on Cheddar Buttermilk Biscuits</epi:recipeLink>.

Inspired by Big Night Set in New Jersey in the 1950s, this 1996 film revolves around the conflict between two immigrant brothers who decide to open a restaurant. Primo defends his purist Italian cooking to Secondo, his brother, who is more concerned with the bottom line. Frustrated with customers who want simple plates of spaghetti and meatballs, Primo prepares timpano, a complex, drum-shaped dish of pasta-filled pastry. We've taken the timpano and simplified it into a timballo, a molded casserole without a pastry crust. For added flair, arrange the ziti in a decorative pattern as you make the first layer of the timballo.

The term fines herbes refers to a blend of aromatic herbs that usually includes parsley, chervil, chives, and tarragon. The combination is used in sauces, vegetables, and meat dishes, but it also adds subtle freshness to green salads.

We love the flavor of Black Forest ham in this soup, but you can use any variety of ham, or even kielbasa, smoked turkey, or bacon. A dollop of sour cream rounds out the acidity of the tomatoes.

In this version of gremolata, garlic is omitted and rosemary and orange peel are added to the traditional mix of minced parsley and lemon peel.

Armandino Batali of Salumi in Seattle, writes: "My son, Mario Batali, may be the most recognizable foodie in the family, but the Batalis' interest in Italian cooking and culture goes back generations. My grandfather opened Seattle's first Italian-food import store in 1903. It was located just a few steps from where my restaurant, Salumi, is now, and it's one of the things that inspired me to get into the business. "The idea behind Salumi was to create a restaurant, deli, and meat factory in one place, just like the salumerias in Italy. We're known for homemade sausages and salami, but we also attract a large lunchtime crowd. Some of the specials, like the meat loaf and frittata, have been in our family for years. They're also easy to make at home." This Italian-inspired version is filled with sausage, mozzarella cheese, and basil.

Pipérade is a dish from the Basque region of France that features tomatoes and green peppers cooked in olive oil. Serve with: French country bread, and baby greens in a Sherry wine vinaigrette.

Serve with: Sesame breadsticks, and arugula tossed in balsamic vinaigrette.

"On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." Broccoli rabe is also called rapini.

These healthy sandwiches get a kick from the curry powder. Serve with: Potato chips, red grapes, and a rice wine-marinated cucumber salad.