Cheese

You can use 4 small regular bell peppers (1 1/2 lb total) instead of the 24 baby bell peppers, but you'll need to make 1 1/2 times the filling.

We tested this recipe with a variety of cornmeal brands, all of which worked fine. Do not substitute polenta, however; it made the soufflé much too heavy.

This recipe was adapted from Richard Sax's ricotta Bavarian, in his book Classic Home Desserts. The pudding's flavor is similar to cannoli filling, but it has the lightness of Bavarian cream. It's important to use fine-quality candied fruit.*

Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.

This dish is inspired by the marriage of ricotta and walnuts that makes Ligurian pansotti (triangular "pot-bellied" ravioli) with walnut sauce a timeless favorite. Serve the artichokes as a plated first course or quarter them and offer as part of an antipasto platter along with prosciutto, roasted red peppers, and marinated olives and mushrooms.

Called bianca, or "white," because they are sauceless, these crispy pizzas are the essence of clean flavor. The toppings are added after the crusts come out of the oven, melting the cheese slightly. This recipe makes two round pizzas or four rectangular ones.

These crepe-like pancakes also make a great brunch dish. What to drink: The saltiness of the ham and cheese calls for a fruity white wine with thirst-quenching acidity, like Tuscany's Vernaccia di San Gimignano.

Rosemary Leicht of Bethel, Ohio, writes: "I've been a finalist in the Pillsbury Bake-Off three times, so I'm something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don't venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don't enter as many competitions as I used to, but my family still looks forward to my latest creations." Serve this clever, sweet, and peppery bread alongside a bowl of soup for lunch or supper.

Can be prepared in 45 minutes or less.

From Ristorante Chianti, Geneva, Illinois.

This crowd-pleasing risotto works well as a main course—accompanied by green salad and crusty bread—or as a side dish for leftover chicken. Active time: 45 min Start to finish: 45 min