Bon Appétit

A colorful one-dish meal with lots of flavor. If you like things spicy, use the larger amount of cayenne pepper.

A rich side dish for pork or lamb chops.

Guests take part in the fun by assembling their own sandwiches with colorful roasted peppers, mixed greens, tomatoes, chipotle mayonnaise and jalapeño Monterey Jack cheese. Serve chilled sodas and iced tea.

Fresh-tasting and colorful, this salad would go well with pizza bianca or calzones. It would also be delicious tossed with penne for a quick pasta salad.

This recipe was created to accompany Garbanzo Bean and Potato Fritters with Red Bell Pepper Harissa.

Tall and beautiful, sweet and tart, this cake has lots of lemon flavor and plenty of style, too. It's the perfect finale for a St. Patrick's Day dinner or other special occasion.

This recipe can be prepared in 45 minutes or less. Brush thin slices of potato with olive oil, then grill them beside the steaks. Also serve a spinach and red onion salad with creamy ranch dressing. New York-style cheesecake is the perfect dessert.

You can turn this into a main-course salad for brunch, lunch or a warm-weather supper by simply drizzling vinaigrette over the sliced chicken and watercress.

In this recipe-for a change of pace from plain olive oil-try any of the oils currently on the market that are flavored with garlic, basil, or rosemary.

(PROSCIUTTO E MELONE) The delicate pink cured ham from the hills of the province of Parma is one of Emilia's most important products. Purists insist it should be served on its own or with a slice of bread, but others enjoy it with melon, figs or pears; the sweetness of the fruit sets off the prosciutto's salty tinge perfectly. This simple dish is a classic example. Pour a dry white Albana di Romagna or Trebbiano di Romagna. If you can't find one of those, go for a Verdicchio from the neighboring region of the Marches.

Try this fresh, no-cook chutney with grilled chicken, sautéed shrimp, or lamb burgers.

Tangy buttermilk custards are a delicious foil for sweet tropical fruit.

Debbie Daly of Morris Township, New Jersey, writes: "When my husband and I visit my brother in Madison, Connecticut, we frequently dine at a spot called Perfect Parties. The last time I was there, I enjoyed sweet potato ravioli with brown butter sauce served over spinach. I would love to make it at home." Serve the ravioli atop a bed of wilted spinach, if desired, to soak up every bit of the flavorful brown butter sauce.