Dairy

Try a milder domestic Gorgonzola (rather than the equally delicious but more pungent Italian version). Using an assortment of different colored beets makes the salad more vibrant.

In Lynne Rossetto Kasper's opinion, fennel and Parmigiano-Reggiano ("the celestial eating cheese of all time") rank as one of the most underrated combinations in Italy. After tasting this quick hors d'oeuvre, we have to agree.

Prepare this a day ahead so all of the elements can meld and the ladyfingers to soften fully.

The pesto works well as a sauce for pasta, chicken, or fish, too.

This dish has a livelier, fresher taste than traditional risotto because the vegetables are cooked separately from the rice and then spooned over it in a rich ragout.

Ann Gillespie of Alexandria, Virginia, writes: "Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. During the week, salads are our mainstay. When we get bored with veggies, we add different fruits, like the blueberries in the recipe here."

Sous chef John D. Martin pairs crisp, tart Granny Smith apples with a rich yet fluffy cake that has a crumbly texture.

Ann Gillespie of Alexandria, Virginia, writes: "Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. This pasta dish is reminiscent of what my husband and I would cook when we were first married."

If you can find them, large, bright pink watermelon radishes will look and taste great here.

These little appetizer pizzas are perfect finger food.

Serve this hearty side dish with a pork or lamb roast.

No other vegetable signals spring like asparagus. In this recipe, it makes for a rich, creamy side dish that's beyond delicious. We love it with a simple roast chicken.

Marsha and John Antonelli of Whittier, California, write: "We recently had lunch at Bistro Jeanty, in Yountville, California, where the ham, leek, and three-cheese quiche was so outstanding we went back twice. Could you persuade the chef to share this excellent recipe?" Extremely creamy and rich, this quiche could be served for breakfast, lunch, or dinner. You can make your own crust, but the premade kind will save some time.

With its tantalizing aroma of garlic, sesame, and Asiago cheese, this Middle Eastern flatbread may well be gone before you can even put it on the table.