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Tomatoes and bell pepper also give color and flavor to this impressive side dish.

Flat-leaf parsley is also known as Italian parsley. It's not only a different shape than curly-leaf parsley but also has a stronger flavor.

Roasted bell peppers, prosciutto, and olives are added to the classic Italian trio of tomatoes, mozzarella, and basil. Serve with plenty of crusty country bread.

These wraps make for an informal and delightfully messy summer supper. Complete the meal with a rice salad from the deli (adding diced bell peppers and a splash of rice vinegar, if desired) and ice cream sprinkled with minced crystallized ginger.

Ultra-rich and ready in a flash, this pasta dish just might be the ultimate comfort food.

It's hard to believe that this sweet, crunchy, and smoky salsa has only six calories per serving.

Culinary archaeologists Susan Lord and Danilo Baroncini named their cookbook Pani Caliatu (available from Kitchen Arts & Letters in New York), for the traditional Aeolian twice-dried bread. For this recipe, the people of the Aeolian Islands use totani (flying squid). The recipe works just as well with squid found in the U.S. Since squid is often sold cleaned and in parts, be sure to get one set of tentacles per squid body to ensure that there will be enough stuffing. Active time: 45 min Start to finish: 1 1/4 hr

Serve these eggplant slices on crusty Italian bread spread with a mild, earthy cheese such as a fresh goat cheese. Active time: 30 min Start to finish: 8 3/4 hr (includes marinating)

Talk about deviled eggs: The decadent filling includes smoked salmon and salmon caviar. What to drink: A chilled dry rosé is refreshing; it also stands up to the sweet-sour components of this menu.

Sour cream and beets are inseparable in Eastern European cooking. Here's a fresh new way to enjoy them together.