Italian

Basil is one of the favorite ingredients of the Italian region of Liguria, and there is no place in the world where it is more fragrant or put to such delicious use. It's the basis of the classic Genoese sauce, pesto, in which it is partnered with garlic, olive oil, pine nuts, and Parmesan and Pecorino Romano cheeses. It shows up most typically floating atop minestrone, drizzled over potato gnocchi, or - as here - tossed with trenette (the local ribbon pasta), potatoes and green beans.

Pureed squash adds wonderful color.

Tomato and Bread Soup

(PESCE ALL' ACQUA PAZZA) The fanciful name of this dish derives from the "crazy" way the cooking water is transformed into a flavorful sauce.

This flavorful Italian loaf begins with a biga, the Italian term for "starter dough." Make the biga a day before baking the bread.

Over the past few years, the popular Italian flatbread has made its way into bread baskets at home and in restaurants. This version is tender and redolent of rosemary and olive oil. It’s perfect as a snack, served with soup and salad, or split for sandwiches.

This dish is best eaten right away. You can make all the parts — except for the pasta — way ahead of time and just throw it together at the last minute. (The slow-roasted tomatoes are also great in other roles — as part of an antipasto in the summertime, as an omelet filling, or as a topping on grilled bread.)

This recipe can be prepared in 45 minutes or less. Make this with vegetable broth for a meatless main course.

Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days. At home when I'm not working, I'm usually cooking just for myself, and I don't have a lot of time. I love a good breakfast — when I have Saturday and Sunday mornings off — so that's why I came up with the frittata."

What to drink: Malvasia, a sweet Italian dessert wine, or a dessert Sherry made with Pedro Ximénez grapes. Susan Simon likes the Carlo Hauner 2000 Malvasia delle Lipari Passito, also from Salina.

Pastiera Napoletana If you can't find hulled whole-wheat kernels (sometimes sold as "pastry wheat"), substitute barley, skip the soaking, and cook as described below, but for only about 30 minutes. Whole wheat kernels — grano in Italian — are used for this traditional Neapolitan dessert that became a mainstay in Italian-American restaurants and bakeries. In Italy, cooked whole-wheat kernels can be found in cans; if you spot some, it will make this recipe a little simpler.

I have written about my favorite cake recipe — the Tre, Tre, Tre Cake — for Epicurious. Recently, with a rather empty larder and company coming for dinner, I played around with that recipe and came up with this delicious dessert, which I named Anarchy Cake, because with recipes, as with so many things, Italians are basically anarchists.

The radicchio is seasoned in the style of a Sicilian agrodolce ("acid-sweet") dish, which typically combines a vegetable with raisins, pine nuts, vinegar, and a sweetener.

Tracey Medeiros of Atlanta, Georgia, writes: "I'm a food stylist and recipe developer — and passionate about my job. It was a dream of mine to have a career in the culinary arts, but I didn't think that was possible. In college I was a political science major and considered going to law school. But soon after graduation I realized cooking was my true calling." Italian-inspired sandwiches hot off the grill.

The polenta can be made a day ahead and reheated in the oven.

Sosizza chi Linticchi The hearty, warming goodness of this one-course meal is only increased by its utter simplicity of preparation. Accompany the stew with crusty bread.

A simplified version of the classic Italian dessert, this looks lovely served in parfait glasses for a change. The recipe features pound cake and cream cheese instead of the traditional (but harder-to-find) ladyfingers and mascarpone cheese.