Parmesan

Persian in origin, this soufflé is wonderfully airy, and the eggplant is infused with garlic and lemon. Think of it as a warm, puffy baba ghanouj.

This stuffing uses polenta two ways—half of it is left creamy, while the other half gets browned, for a nice contrast of texture.

The hearty greens in this dish retain a bit of their pleasing crunch.

Frittata di Ricotta The best ricotta is a farmer's jewel—thick, tangy, and, contrary to health regulations, unpasteurized. But we eat it anyway, at room temperature with a spoon, like kids skimming cream off the top of milk. Around Garfagnana, the mountain town where my mom grew up, this frittata is a staple, but is never served as an individual dish; the frittatas they made were huge and were sliced into single servings. You can't beat it for a buffet. It's also great with tomato sauce on top. Make sure to use the highest quality ricotta you can find.

Farro is often said to be the Italian word for "spelt," but it is actually a different strain of wheat.

This recipe was inspired by a dish that Italian chef Alessandro Giuntoli made when he was at Osteria del Circo, in New York City.

We modeled these hors d'oeuvres on the little bombs of flavor that Suzanne Goin invented for her Los Angeles restaurant A.O.C. Each bite delivers a huge range of tastes — sweet, salty, and smoky — all at the same time. They're easy to make and completely irresistible; I can't think of a more appealing tidbit to nibble on.

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

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."

Unlike the sweet animal crackers in the familiar circus box, these boast a savory cheese flavor. They're a nice accompaniment to the chicken soup with rice.

This recipe is a great way to make the most of late-summer tomatoes. Grill some Italian sausages to go alongside. What to drink: A lighter red, like Pinot Noir.

Investor Ashton Kutcher has cozied up to current flame Demi Moore at this see-and-be-seen Melrose restaurant. Other famous patrons include Halle Berry and Sharon Stone, who have feasted on the Whole-Wheat Penne With Eggplant, Tomato, and Buffalo Mozzarella. To avoid filling up on a heavy entrée, start with this salad, which contains heart-friendly fat from olive oil.

Great with: Grilled rib-eye steak.

Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the Caesar salad here. My wife wanted an easy do-ahead dressing that was creamy but didn't use egg yolks. Now we make this salad several times a week, so it was certainly well worth the effort."

Food Editor: Shelley Wiseman
Father: John Wiseman, Somerset, England
When my father and stepmother moved from Mexico to England, my father started to help with the cooking. The first thing he learned to make was this Caesar salad.

To minimize untended grill time, bring the stuffing and reserved cheese to the grill along with the mushrooms.

Carbonara is a legendary Roman pasta dish. Here's a version that includes sautéed zucchini. It's meat-free yet every bit as delicious as the egg-and-bacon original.

The quality of the ricotta made near Florence inspired cooks there to create these dumplings. Seasonal leeks add their earthiness to the gnocchi, and bright green favas sautéed in butter with sage are the edible garnish.