Flour

The following recipe is based on Marcella Hazan's "no-stirring" method from her book Essentials of Classic Italian Cooking. This recipe originally accompanied Roasted Veal Chops with Shallots, Tomatoes and Olive Jus.They may be seared and roasted while the polenta is simmering.

Instead of the usual corn bread or dinner rolls, try these crisp, cayenne-seasoned breadsticks. Active time: 1 hr Start to finish: 2 3/4 hr

We love Marcella Hazan's "no-stirring" method for polenta — the following recipe is based on the one in her book Essentials of Classic Italian Cooking. It does require some stirring, but not the constant attention of traditional methods. Active time: 15 min Start to finish: 1 hr

Bente Birkedal-Hansen of Bethesda, Maryland, says that Azalea Restaurant in Birmingham, Alabama, does a great job with catfish, serving the whole fish with an Asian-style black bean sauce. It would make an impressive main course at a dinner party. If whole catfish are difficult to get at your local supermarket, order them from the fishmonger and have the fish cleaned.

This recipe yields an extra cake layer that can be reserved for another time. Wrap it tightly in foil, and freeze it for up to a month. Keeping the cake wrapped, defrost it at room temperature; then serve it with berries and whipped cream or ice cream.

Mango sauce enhanced with crystallized ginger complements this delicious low-fat cake.

The generous amount of cinnamon in this recipe makes for especially flavorful cookies.

Brussels sprouts sautéed with bacon are good served alongside. Pour a Zinfandel, Syrah or Chardonnay during the meal.

A classic duo adds an Italian accent to an American favorite.

(Sicilian "Pizza" with Onions and Anchovies) Sfinciune derives its name from a word in local dialect meaning soft, light, or tender, a reference to its rich, airy crust. This version of sfinciune has a bread-crumb topping, which gives it a pleasant crunch.

These Colombian corn pancakes do a good job of soaking up the juices from the pork.