Cheese

This one is good for B, L, D: brunches, lunches, or dinners.

Okay, this one could take 35 minutes; but the results taste far more time-consuming.

Caponata is an eggplant dish normally served as a relish or appetizer, but I am so fond of it that I keep reinventing ways to add it to each cookbook I write. I’ve topped polenta with it, tossed it with pasta, packed it into sub sandwiches, and now, here we go again . . .

This is a B, L, or D: Breakfast, Lunch, or Dinner recipe.

You won’t find this at the drive-thru! Serve with a mixed green or spinach salad.

This is a pizza I discovered on a trip to Rome as I wandered the side streets with my mom. It became such a favorite of mine that, on a return trip I made in the cold late fall, I think I ate hot, half-kilo blocks of it every day for a week. This is my at-home version. I love the feeling of giant slices of this hanging from my mouth. It really brings me back to Roman Holidays.

This one is fun for kids, like me. Serve as is, or accompany with black beans or refried beans and plain or flavored rice, prepared according to the package directions.

Serve with tomato salad.

Serve with buttered and parslied orzo or small potatoes or with lots of crusty bread.

You’ve heard of everything bagels—why not everything chicken! These are great hot or cold, for picnics or tailgate parties with cut raw veggies.

Yup, this was a really good idea. Serve with oil-and-vinegar dressed slaw salad.