Pasta

This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.

Here's a rich, creamy pasta from chef Cory Mattson of the Fearrington House Restaurant in Pittsboro, North Carolina.

Can be prepared in 45 minutes or less.

Everyone's favorite childhood dish gets a sophisticated twist with the addition of red bell peppers, celery and blue cheese. But never fear: The kid in you — and all the kids — will love it.

Buckwheat noodles give this classic spring pasta dish a nifty twist. Uncork your favorite Chardonnay.

Syracuse, the beautiful port city on the Ionian Sea, has a cuisine that is marked by highly aromatic combinations of vegetables and seafood. This pasta recipe is a distinctive example.

In Apulia, women still make pasta at home. Their favorite pasta shape - and the symbol of the region - is arecchiette, or "little ears". Called recchie or recchietelle in the local dialect, orecchiette is eaten just about daily, but is prepared a different way in almost every village. The sauces for this whimsical pasta are straightforward and usually contain vegetables, beans or legumes. This recipe is one of the most basic.

The same parsley butter (which can be prepared three days ahead) seasons the pasta and the broccoli rabe served alongside.

If desired, grate a little extra Parmesan cheese for passing; a sprinkling over the soup will echo the flavor in the meatballs.

Good accompaniments to this Sicilian-style pasta are an arugula and fig salad, breadsticks, and gelato with amaretti.

Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "Having two very active teenagers means I've also had to learn how to put together an interesting dinner even on busy nights. I get inspiration from my favorite bedtime reading, an immense collection of cookbooks and food magazines. I also do a quick grocery run every day —usually because I've just read about a dish that I simply must try —but also because having a well-stocked refrigerator is the key to easier cooking."

Romanesco cauliflower — with its cone-shaped florets — has a more subtle, nuanced flavor than traditional varieties. The size of Romanesco cauliflower can vary widely, so we call for weight in this recipe rather than number of heads.

This pasta celebrates the month of September, when tomatoes are truly in full season and just exploding. It's our favorite take on pasta al pomodoro.

Parmesan isn't usually served with seafood pasta, but the cheese adds a nice richness to this linguine.

Using the fresh-tasting canned diced tomatoes eliminates the chopping step. Serve with: Arugula and radicchio salad.

For best results, buy small clams for this quick and sophisticated recipe.