Bon Appétit

This fun dish combines classic antipasto platter ingredients with pasta. If you're in a hurry, omit the sautéed mushrooms.

Inspired by Neapolitan ice cream, this pretty dessert layers cherry-studded chocolate ice cream with pistachio ice cream and raspberry sorbet. The press-in, no-bake crust is made with Italian amaretti cookies.

Joy Ackerman of Cincinnati, Ohio, writes: "After cooking for a family of six for years, I've become a pro at streamlining recipes and being organized in the kitchen. My children are now grown and out of the house, but that hasn't changed how I cook or shop. I still make a monthly menu plan, and often find myself cooking my kids' favorite dishes whenever they visit."

Begin preparing the cake one day ahead.

Using ground beef with a higher fat content ensures a moist meatloaf.

Stir any remaining pesto into steamed vegetables or couscous.

What to drink: Sparkling wine would pair well with these sweet-spicy flavors.

Bake the cheesecake at least one day ahead so that it has enough time to chill.

Daryl Getman of New York City, NY, writes: "I'm a second-year theater student at NYU's Tisch School of the Arts, so most days are more about running from class to rehearsal to a performance than they are about cooking. But since I moved out of the dorms last year, cooking has become my favorite distraction. And on the weekends, it's my idea of a break." Daryl likes to use top-notch applewood-smoked bacon for this salad.

Low-fat, low-cal: Steaming helps preserve the flavor and nutrients of the fish without adding extra fat or calories.

The classic dish is updated by adding oven-roasted tomatoes, mushrooms, and onions to deepen the flavors. What to drink: A soft, fruity Sangiovese.

Espresso powder makes this creamy fudge taste more intensely chocolaty. Any nuts you prefer (such as pecans or macadamia nuts) can stand in for the walnuts.

The unofficial national dish of Spain, paella makes a fantastic main course for entertaining. Once you've prepped the components a couple of hours ahead, the finished product comes together in about 30 minutes. Just add a green salad dressed with Sherry vinaigrette. What to drink: Chilled Spanish rosé (called rosado); Rick Rodgers likes Las Rocas de San Alejandro Rosado.

Eli Gorelick of West Orange, New Jersey, writes: "As a kid growing up in Cuba, I worked alongside my mother every day in the kitchen, learning how to make specialties like picadillo and fried bananas. I still think Havana has the best Cuban food in the world, and I continue to love the recipes I learned during my childhood." Picadillo is a traditional dish in many Latin American countries; it's made with ground meat, tomatoes, and regional ingredients. The Cuban version includes olives and is usually served with black beans and rice.