Bon Appétit

Pancetta, the salty Italian bacon, forms a crust around the chicken. Offer a bottle of Pinot Grigio, a crisp Italian white wine, with this entrée. For dessert, try spumoni and sugar cookies.

Pierogies are large dumplings filled with meat, cheese or vegetables, and they are very popular in Poland. A precooked version is available frozen in many supermarkets.

During roundups, cowboys once saved any extra coffee for use in cooking, since water was sometimes scarce. The coffee powder in these beans is an adaptation of that. Add some hot buttered flour tortillas and a crisp salad alongside for a terrific meal.

Cheese production increased in the nineteenth century when dairy cooperatives were formed in Minnesota and Wisconsin; now, that area of the country is known for making outstanding cheese. In this recipe, white cheddar goes into a rich and creamy potato gratin that is a great substitute for — or, at a particularly lavish feast, a fine accompaniment to — mashed potatoes.

Hazelnuts give these airy and crunchy nuggets a distinctive flavor.

Here's a robust main course for those April days that seem to belong to winter.

It's hard to believe that something so delectable can be made so quickly. For a showy presentation, add the Cognac to the sauce and heat gently without stirring it in. Ignite with a match and spoon the flaming sauce over the ice cream.

Two favorite spring salads get combined into one easy, lower-fat version.

Plain old mash potatoes just may be a thing of the past. Nowadays, everything from turnips to kohlrabi end up partnering Idaho's most famous crop; we team the russets with rutabagas and parsnips. While this homey and healthful side dish is a must with lamb shanks, it also goes well with any number of meat dishes.

For the best results, these tender ribs need to marinate for at least 12 hours, so plan ahead. Offer a selection of bottled ales and lagers.

Bake this at least a day before serving.

Raita is a yogurt salad, and integral--and cooling--part of an Indian meal. It can be prepared with raw and/or cooked vegetables (we use both here) or with fruit.

Start this meal with garlicky potato soup; serve the pizzas with marinated beets and red onions; and end with orange slices drizzled with Marsala, and biscotti.

Buttermilk adds the tang, while bacon lends crunch to this dish.

The Italian combination of chocolate and hazelnuts, called gianduia, is used here in a sumptuous, dense cake. The torte's lustrous chocolate glaze makes this a perfect dessert for holiday entertaining.