Parmesan

One of the things we love about pesto is its versatility: Peas can take on basil's traditional role without missing a beat.

As in the classic recipe from Richard Olney's Simple French Food that inspired this one, two key innovations ensure a moist, incredibly succulent chicken. First, the birds are spatchcocked, meaning they're butterflied and spread flat so that both the white meat and the dark can be perfectly cooked; second, an herbed-ricotta filling is pushed under the skin, puffing slightly during cooking and extending the meat's flavor in a creamy direction. Actually, you'll notice how much we liked the filling — we call for extra to be baked in a separate dish so that everyone gets a helping. The filling becomes a cross between a popover and a soufflé in texture, with oregano and parsley supplying a suggestion of the Provençal countryside.

Just when the crowd thinks you're done with the grill, surprise them with this; the romaine's leaves char slightly but stay fresh and crisp. With grilled croutons and garlicky Caesar anchovy dressing, this is a salad that even chest-beating carnivores can get behind.

Grilling eggplant lends it a smoky flavor, and this fun, layered presentation gives a wintertime favorite a summer makeover.

This side, originally 575 calories and 26 grams of fat, was a meal in itself. SELF cut 277 calories and 17 grams of fat.

A balsamic vinaigrette flavors the chicken and dresses the salad.

Great with soup or salad — or alongside Linguine with Spicy Leek and Tomato Sauce.

There's enough dough for one more pizza, so freeze the extra. The vital wheat gluten flour is high in protein and helps create a chewy crust. It's sold at some supermarkets and natural foods stores. Bread flour will also give great results.

These lacy, savory, funnel-cake-like squiggles, made with the mild Swiss cheese known as Appenzeller, are unbelievably light because of the carbonation of the beer in the batter. They are wonderful when hot — and they're still amazing at room temperature or even a few days later (if you can keep them around for that long).

Roasted vegetables and Italian Fontina lend this lush-tasting lasagne a more intense flavor than than you'd get with the usual spinach and ricotta filling.

Fresh marinara sauce makes all the difference in these robust sandwiches. Look for it near the cheeses and fresh pasta at the supermarket.

Israeli couscous, which is larger and chewier than the more common variety, takes the place of arborio rice in this risotto-style dish.

Look to the frozen foods aisle for a quicker way to bring artichoke's spring flavor to buttery pasta.

Pearl barley makes a wonderful risotto: It retains its distinct chew while easily releasing its starch to create a risotto as creamy as one made with Arborio rice — and with barely any stirring. Since I can't be bothered to make vegetable stocks ahead and I don't like canned versions, I've made the most of the asparagus in this dish. Using the stalks, tips, and even the cooking water makes the risotto sing with asparagus's springtime flavor.

Using three high-quality cheeses makes all the difference in these bars. The result is a versatile hors d'oeuvre that's sure to be a hit.

This recipe, from nutritionist Karen Fisher at Deerfield Spa, provides ideal amounts of carbs, fat and protein. If you're going to be active, simply add 1/2 cup more pasta.

The pork belly needs to cure overnight, so start this one day ahead. If you can't find pork belly, use bacon instead. Mix 12 ounces diced browned bacon, 2 tablespoons drippings, 1 minced garlic clove, 1/2 cup chicken broth, and 1/4 cup dry white wine in large skillet. Bring to simmer; keep warm. Cook pasta; proceed with recipe.