Saute

Active time: 40 min Start to finish: 40 min

In a large menu, the salad is often served after a number of hearty dishes, so the portions are scaled down. For a smaller meal, this amount would serve 4 to 5 hearty salad eaters.

To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails.

Active time: 25 min Start to finish: 35 min

These delicate fish dumplings are steamed and chilled between layers of cabbage leaves to keep them moist. Leftovers can be refrigerated for a couple of days.

Active time: 20 min Start to finish: 25 min

These pork chops go well with rice with julienned carrots .

Unlike their big brothers, baby artichokes are almost completely edible and require minimal preparation. For this first course, sautéing the artichokes instead of steaming adds good flavor. Some people don't like to have artichokes with wine because they can make the wine taste either metallic or strangely sweet. In Italy, though, artichokes and wine are usually served together. A crisp, steely Pinot Grigio does the trick.

A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flair.

A lovely dish that's a snap to prepare.

This recipe can be prepared in 45 minutes or less. This recipe was inspired by a dish prepared at New York City's Café Habana.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Candida Sportiello writes: "As owner and chef of Il Giardino restaurant, on the tiny island of Ventotene off the coast of Naples, I've been cooking professionally for twenty-five years — but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s." "I love having so many amazing ingredients at my fingertips on Ventotene: fish, lentils, wild asparagus, mushrooms, fava beans, and artichokes. They make it easy to produce home-style cooking at its best."

Make this at least one day and up to two days ahead for best flavor. This is a much simplified version of the classic smoked meat and bean cassoulet.

Serve with: Orzo with parsley, and steamed carrots and green beans. Dessert: Pear tart.