Flour

Orecchiette (little ears) is a specialty of Apulia, in southeastern Italy. This recipe was created to accompany Orecchiette with Sausage and Red Pepper Sauce and Orecchiette with Red Wine Veal Sauce.

Serve any leftovers for breakfast or a late-afternoon snack.

Use to prepare Corn Bread and Chestnut Stuffing, or enjoy this on its own.

(ZALETTINI) These shortbread-like cookies get their crunchy texture and pretty yellow color from cornmeal. They are enjoyed all over Veneto, a region known for its polenta. In fact, zalettini means "little yellow ones" in the Venetian dialect.

Anadama bread recipes, which date back to pre-Revolutionary New England, all call for molasses and cornmeal for substantial- and delicious- results. This contemporary rendition is no exception.

This simple white cake has a lemon curd filling and glaze. Big cakes like this are typical special-occasion desserts in the South.

Complete the menu with roasted potatoes, steamed spinach and butterscotch brownies.

Versatile breads that are good served with cheese, spread with butter and jam at teatime, or paired with a main-course salad.

Walnut Soup (Hup Tul Woo) is a favorite snack soup, often eaten in place of dessert. The Chinese believe that walnuts resemble the shape of the brain and, thus, are good for nourishing the brain. Any foods that resemble the shape of a body organ are said to be god for that organ. Walnuts are also associated with longevity, since walnut trees live for hundreds of years. Regardless, this is a delicious soup. The oven-roasting brings out the fragrance of the walnuts, and it is rich and creamy despite the fact that there is no dairy added. I think Walnut Soup is a wonder because it tastes so good while also being good for you. Be sure to use rice flour and not glutinous rice flour.

This recipe was created to prepare Herb and Bacon Corn Bread Stuffing and Sausage, Cranberry and Corn Bread Stuffing .