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We often take black pepper for granted, grinding it onto every dish in sight. But the classic Roman dish cacio e pepe puts this distinctive spice front and center, which is exactly where we have it in this heartier whole-wheat version. Make sure you keep the robust, rib-sticking pasta as hot as possible—it will not only help melt the salty Pecorino but will also intensify the pepper's flavor.

Gently pickling the shallots mellows them and also adds hints of sweetness and acidity. Tossing them with some earthy, quick-cooked kale makes for a pleasing contrast in flavors.

A trilogy of apple—cider, cider vinegar, and ample chunks of Gala or Fuji— contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.

These are the Jay Gatsbys of sloppy joes—suave, debonair. But we'd be remiss if we let the black-tie frippery of these cosmopolitan joes belie their true nature: Just as with Fitzgerald's famous hero, there's substance underneath all that class. These civilized sandwiches are hearty, delicious, and perfect for a weeknight dinner.

Smith slyly doctors the sweet-tart Italian condiment to gain an unmistakable berry flavor with a little tangy crunch.

This classic appetizer showcases prosciutto's buttery texture and oaky sweetness. Simply wrapping it, unadorned, around thin, crisp grissini allows you to focus your attention on nuances you might otherwise miss. Its success will depend on your prosciutto, so look for imported Parma such as prosciutto di Rotondo or San Daniele or an excellent domestic brand such as La Quercia.

You'll reach for this recipe again and again for its stunning simplicity and for how well it works with any aperitif. Roasting the hazelnuts in the oven results in a deep nuttiness, which is then brought firmly into the savory realm with a sprinkling of salt and thyme.

Briggs takes iron-rich lean beef to another level by topping this steak with cantaloupe, one of the best sources of vitamin A, a nutrient that keeps your skin and eyes at their healthiest.

Try this tasty, nutritious combination from Gene Briggs, executive chef of Blue and Table restaurants in Charlotte, North Carolina. Folate in the asparagus helps prevent anemia; grapes contribute good-for-your-heart flavonoids.

Why serve plain iced tea when you can punch it up with healthy, natural flavors like ginger, mint, lemon and peach, as in Bonaparte's version here? A good reason to steep and sip: Tea's polyphenols may lower your risk for cancer.

Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program. Scarola alle Acciughe There are basically two ways of cooking greens: the long, slow method, and this one, where much of their water content is still present, leaving the leaves with a definite chew.

Like tsatsiki, but with cilantro standing in for the mint, this tangy sauce packs a sneaky cayenne kick and makes an ideal accompaniment to grilled shrimp as well as the rice pilaf and the chicken kebabs.

Tiny bow-tie pasta takes this supreme comfort dish into another realm—it's kind of like fancy macaroni and cheese with bacon, and what could be better than that? At Zazu, the bacon is house-made and the eggs in the pasta and sauce come from their own hens. To stay true to that ideal, you might want to track down some local eggs and artisanal bacon when you make this dish at home.

Try this with the Moroccan-Style Roast Chicken .

This impressive dish requires very little prep work, and the whole thing is cooked in just one pan. Serve with toasted slices of crusty bread.

A classic crowning touch for Italian-style braised veal shanks, this sprinkle of citrus and herbs adds freshness to long-cooked short ribs, too.