Parmesan

(Bistecca ai Ferri con Rucola e Parmigiano) Bistecca ai ferri (beefsteak grilled over the fire) is sometimes called bistecca alla fiorentina; it is the signature dish of Florence, but the people of Cortona, in eastern Tuscany, also claim it as theirs. No matter where it's from, grilled steak is perhaps the most classic and luxurious Tuscan beef dish. Any succulent, thick-cut steak will do, although Tuscan chefs prefer porterhouse or T-bone, especially from their local Chianina cows. The meat is coated in oil and garlic, then grilled and served on a bed of arugula with lemon wedges and shaved Parmesan. Use only genuine Parmigiano-Reggiano cheese; a vegetable peeler makes it easy to shave thin, curling strips.

This recipe was created to accompany <epi:recipelink id="11837 ">Sliced Tomatoes and Mozzarella with Three Herb Pesto</epi:recipelink>. Can be prepared in 45 minutes or less.

Low-fat milk is the base for the cream sauce in this homey main course.

This recipe originally accompanied Scallops and Spinach Fettucine with Red Bell Pepper Cream Sauce.

These easy-to-make flatbreads are a terrific treat for picnics and tailgate parties.

Rich and satisfying, this main course from L'Osteria del Forno in San Francisco is similar to cannelloni. At the restaurant, they serve the crepes in individual gratin dishes.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

The tomato topping for these crostini is based on that of a "fettunta pomodoro" (a variation of bruschetta made with whole-wheat peasant bread) sampled at Florence's Cantinetta Antinori, owned by the well-know winemaking family. To create visual variety for our presentation, we have made half of the crostini with the black olive paste on top and the rest with the red tomato mixture on top. Those who prefer a simpler recipe can sprinkle all of the bread slices with Parmesan before toasting (doubling the amount of cheese) and top all of the crostini with the tomato mixture and then the olive paste.

Can be prepared in 45 minutes or less.

Cunetto House of Pasta in St. Louis has an excellent grilled skewered chicken entrée. Sometimes I even make a special trip just to have it. Could you request the recipe? Georgeann King Memphis, Tennessee

Chicken Tetrazzini was named after the Italian opera singer Luisa Tetrazzini, who was popular in the United States in the early 1900s. No one is sure when and where the dish was created, but it remains a favorite, especially during the holiday season, when leftover turkey is often substituted for chicken.

Warm garlic toast and an arugula salad with balsamic vinaigrette are good partners with the pasta. A purchased lemon tart is a fitting dessert.