Food Processor

At the fish market, ask them to remove the head, tail and bones from the trout, then to cut each trout into two fillets, leaving the skin intact.

We adapted this recipe from one by Terrance Brennan, the chef-owner of Picholine restaurant in New York. He tops the soup with strips of smoked salmon.

Brush this peppery sauce onto beef, chicken or pork during the last 15 minutes of grilling. Can be prepared in 45 minutes or less.

(GELATO AL PISTACCHIO) Gelato is made from whole milk, egg yolks, sugar and natural flavoring. This version calls for pistachio nuts. Softer in texture and more intense in taste and color than typical ice cream, gelato is one of Italy's great culinary creations.

Creamy mascarpone cheese and pureed roasted pumpkin are blended with just a delicious touch of cinnamon to make an interesting sauce for the fettuccine starter. Uncork a Dolcetto.

A spice combination that is inspired by Indian cuisine enhances this sensational soup. Riesling or Sauvignon Blanc as a refreshing partner.

This is the chocolate lover's dream dessert: rich, creamy and intensely flavored.

Literally translated as "hot bath," this dipping sauce for vegetables often appears in many Italian homes as part of the Christmas Eve buffet. Although cardoons (an edible thistle related to the artichoke but resembling celery) are traditional, celery makes a fine substitute and any combination of vegetables will do. In Italy, the routine goes like this: Vegetable pieces are dipped into the sauce (a fondue-style fork will help) and then eaten, with a slice of bread held underneath to catch the drippings. Once the bread is soaked with sauce, it's eaten, too. Then everyone starts over. It's fun for a party appetizer no matter where you live.

Russets and sweet potatoes combine in this hearty yet low-calorie soup.

Here's a flourless chocolate cake with a light, soufflé-like texture. Serve it with some coffee ice cream.

Almost all tomato-sauce recipes call for at least 30 minutes of cooking, but you can make this tomato sauce in less than 10 minutes by using a large skillet instead of the conventional saucepan. The tomatoes cook faster on the larger surface of the skillet and taste fresher than sauces subjected to 45 minutes of heat. Pasta is added to the sauce in the skillet to finish cooking both pasta and sauce together. This basic tomato sauce can easily be prepared while waiting for the pasta water to come to a boil. Ripe seasonal tomatoes, preferably plum or sauce tomatoes, which have a lower water content, should be used when available, but first-rate canned tomato pulp is a fine choice for the rest of the year. Those who wish to peel fresh tomatoes should, though it's not necessary.

Perfect for the holiday season. Cranberries add tang to the filling of these colorful sandwich cookies. You will have some small unsandwiched cookies, too.

This all-in-one main course can be made several hours ahead.

This almost flourless cake is easy to prepare.