Parmesan

Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature.

Layers of homemade mixed herb pesto lend a fresh brightness to this vegetarian main.

The classic Italian sauce gets an update with the addition of parsley and tarragon.

Making your own coarse fresh breadcrumbs takes just a minute; see "Test-Kitchen Tip" at the end of the recipe for the how-to.

Sweet crabmeat and sweet peas make a great match in this springlike risotto.

I understand why Brussels sprouts top the list of detested vegetables for many people. When they are large, old, or overcooked, they tend to have an obnoxious, barnyardy flavor that some people are sensitive to whereas others are not. You can minimize this by choosing smaller, fresh-looking sprouts and cooking them just until they are crunchy-tender and bright colored. (Do not use frozen sprouts.) The secret of this dish is balancing ingredients to mellow the strong flavor of these miniature cabbages. Olive oil, garlic, red pepper, Parmesan, and, especially, nutmeg do the trick admirably.

The beloved ginger root, that ubiquitous Asian ingredient, is paired with Italian Arborio rice in this super-simple risotto. The most important thing to remember when making a risotto is to never let it rest while on the burner: stir, stir, stir! In Italy a risotto is usually served as a primo piatto, after the starter and before the main dish. I've included this recipe with the main courses because I think that risotto can hold its own as an entrée, rather than a starter. And it is a great main course option for vegetarians if you substitute vegetable broth for the chicken stock.

Mussels are a quick and simple dish that is protein-rich and nutrient-dense. Don't forget to serve steamed mussels with a spoon so as not to miss any of the beery, creamy, herb-flavored juice.

I know you might do a double take at the name of this recipe. But I assure you it is a simple, delightful rendition of spaghetti in quickly cooked tomato sauce. The unique touch comes from shreds of fresh apple, which lend the sauce a lovely aroma and flavor and feel good in the mouth. When I tasted this for the first time in the Val di Non of Trentino, I wondered, Why didn’t I think of this long ago? Spaghetti is my choice of pasta here, but linguine, ziti, or rigatoni would be just as good.

Crème fraîche or sour cream gives the scrambled eggs a rich, creamy texture. Toasted breadcrumbs and a grating of cheese are delicious finishing touches.

Thinly shaving the asparagus gives the familiar vegetable a new look—and a delicate taste. Because the asparagus is shaved so thinly, there is no need to cook it.

In his "A Tuscan Son" menu, Tony Oltranti serves Polenta with Franklin's Teleme as a smooth, soft base for his roast chicken. This recipe takes polenta in a different direction—cooked with sage, rosemary, and Parmigiano-Reggiano, the polenta is then cooled, cut into sticks, and broiled until the outer edges of the "fries" are golden and crisp, a fine contrast to the creamy interior. Serve them with a fried egg and a salad for a vegetarian lunch, or pair them with something saucy like chicken fricassee.

The Original: Breaded, fried eggplant with a thick oregano-flavored tomato sauce. Our Version: Broiled slices of eggplant wrapped around a mint-and chard-flecked ricotta filling.

The classic Italian sauce gets wild with a mix of antelope, venison, and beef.

The Original: Eggs baked (or poached) in a spicy tomato sauce. Our Version: A heartier (and healthier) meal, thanks to the addition of artichoke hearts and potatoes.

Use a V-slicer for the vegetables and a peeler for the Parmesan.

Porcini and crimini mushrooms give this hearty soup its deep, almost meaty flavor. Cottage cheese holds the cheesy, parsley-flecked dumplings together.

Ribollita is a classic Tuscan soup that's made up of vegetable soup mixed with pieces of rustic bread. This version is packed with veggies—white beans, kale, chard, potatoes, tomatoes—and served with a drizzle of extra-virgin olive oil.