Cherry Tomato

Can be prepared in 45 minutes or less.

Ragoût de petits L
égumes au Parmesan et Vinaigre Balsamique Also nice as a meatless entrée—with some crusty French bread, of course.

This simple-to-make dish is a wonderful addition to any Spring time supper.

Active time: 30 min Start to finish: 2 hr

(SPAGHETTI ALLA CHIUMMENZANA) This recipe can be prepared in 45 minutes or less. To eat this dish the Caprese way, serve the pasta very al dente.

Can be prepared in 45 minutes or less but requires additional unattended time.

Steamed asparagus and a baguette are good accompaniments. Drizzle Champagne over raspberries and diced pineapple for dessert.

These no-bake bites can be made two hours ahead and are designed to taste best at room temperature, making them perfect for parties.

Can be prepared in 45 minutes or less.

You can use leftover roast chicken too.

If you can't find yellow pear or yellow cherry tomatoes, use all red cherry tomatoes to make this colorful and refreshing salad.

When preparing bread salad, do not drizzle with oil and vinegar until just before serving, or the bread cubes will become soggy.

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."

When buying green beans, look for the skinniest ones—they have the best texture. Offer plenty of crusty bread, and open a bottle of Cabernet Sauvignon to go with this hearty main-course salad.

Marjoram's full flavor does all the work in this incredibly simple recipe. Serve with crusty bread to soak up the delicious juices.

The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible — one of the soft goat cheeses we tried seemed a bit too strong for this dish).