Swiss Chard

The warm vinaigrette is a pan sauce that comes together in minutes.

Inspired by Big Night Set in New Jersey in the 1950s, this 1996 film revolves around the conflict between two immigrant brothers who decide to open a restaurant. Primo defends his purist Italian cooking to Secondo, his brother, who is more concerned with the bottom line. Frustrated with customers who want simple plates of spaghetti and meatballs, Primo prepares timpano, a complex, drum-shaped dish of pasta-filled pastry. We've taken the timpano and simplified it into a timballo, a molded casserole without a pastry crust. For added flair, arrange the ziti in a decorative pattern as you make the first layer of the timballo.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Straciatella are little rags or strings, which is what the eggs look like when they are cooked. It is these gentle shreds that make this soup so comforting. The essentials of this soup are the stock, or brodo, the eggs, and the cheese. The spinach or other greens are variants. Cooked peas can be used instead of the greens and Garlic Broth can be substituted for the brodo. The technique in this recipe is stolen, with gratitude, from Pellegrino Artusi, a brilliant cook and gastronome who wrote The Art of Eating Well. Use a pot that is large enough to hold the colander over the stock without actually touching it, so that the egg can flow freely into the soup to form the strings.

This quick-to-make Sicilian side dish can accompany chicken, fish or meats.

Posole is a thick, hearty stew typically containing corn and pork that originated in Jalisco, Mexico. Since I wanted to make this recipe vegetarian anyway, I decided to take it in an entirely new direction. The dried cherries may seem a little odd at first, but they lend a pleasant sweet-tartness to the dish while the pecans take it a bit deeper into the South. In the United States, we call the dried posole "hominy."

Autumn has officially arrived, and after a summer of cool, light cooking, it's time for some homey, hearty meals. Braised meats, with their rich flavors, tender texture and intense, reduced sauces, are definitely homey, but you may never have tried to make them at home. They sound as if they might be complicated to prepare—like something best left to a restaurant chef—and what exactly is braising, anyway? Relax. Braising is easy—there are only two steps: The meat is browned first, then covered and simmered in seasoned liquid. According to Cory Schreiber, the chef at Portland's super-popular Wildwood Restaurant & Bar, braising is a great way to cook lamb shanks. In the recipe here, he does something slightly unusual: He simmers the shanks uncovered in the oven. That way, he says, "the dry heat caramelizes the top of the meat—giving it a bit of a crust—which adds nice texture and color." The lamb is accompanied by a roasted squash purée and wilted Swiss chard. With this recipe in hand, you can actually have your next homey meal at home. Add a salad and crusty bread, and you've got your first dinner party of the season. Use a pot that's at least 12 inches across.

Pairing chick-peas and Swiss chard is nothing new—Armenians have been doing it for generations. But with great tomatoes and a squeeze of lemon, this quick vegetable stew is as fresh as summer. If you can’t find Swiss chard, spinach is an authentic substitute.

Active time: 1 1/4 hr Start to finish: 1 3/4 hr

Active time: 35 min Start to finish: 40 min

Allow about 5 1/2 hours for the pizza dough to rise. The small quantity of yeast and a long, slow rise give the crust its great flavor and texture.

For ease of preparation, ask for the full round, not the short cut or partial leg, and have the butcher butterfly it for you.