Easy

When buying parsnips, choose those that are smooth, firm, and about 8 inches long, roughly the size of a large carrot. They should not be soft, spotted, or damp.

Like many other bean- and legume-based soups, this one is flavored with bacon. It can be served at the start of a Sunday dinner, or as a weeknight meal itself when paired with a green salad topped with Lemon-Parmesan Vinaigrette (page 347).

Amaretti are crunchy Italian macaroons made from almond paste, sugar, and egg whites. You can substitute any crispy cookie.

This crustless pie is an easy dessert to prepare from scratch. It’s perfect for fall, when pears are at their peak. And because it has a custard base, it needs no accompaniment.

Here’s a delightful take on the grilled sandwich. Because of the challah and the addition of eggs, butter, and milk, this dessert is richer than most, so it’s best served after a light meal.

We like Granny Smith apples for this tart, but you could substitute a number of other varieties, including Macoun, Cortland, or Jonagold.

This dessert is more interesting when prepared with a variety of stone fruits, but if you can’t find one particular type, substitute more of another. You could also use apricots in place of any of the other three fruits.

In this foolproof pasta dish, the cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make a great-tasting sauce.

Here is a meaty tomato sauce that doesn’t need to cook for a long time to be flavorful. And the sauce keeps well in the freezer for up to 3 months.

Whole-wheat pasta, which contains more fiber and is slightly chewier and nuttier tasting than regular pasta, adds nutritional value to this dish.

Freshly roasted peppers impart a smoky taste to this hearty pasta. If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip step one.