Gourmet

This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. In this recipe hot pasta is tossed with an uncooked sauce of oil, herbs, a little vinegar, mozzarella, and raw garlic. The pasta absorbs some of the vinegar and oil and slightly melts the mozzarella. We call for bocconcini — bite-size pieces of mozzarella — but regular fresh mozzarella cut into 1/2-inch cubes would work just as well. Tip: When incorporating raw garlic into a dish such as this, buy the freshest garlic you can find. The cloves should be dry and tightly packed together, and they should feel firm. Old garlic may impart a bitter, strong flavor — overwhelming the other components.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

You can serve this dish—a cheese and fruit course in one—in lieu of dessert. Half a pear with some greens also makes a nice first course or light brunch.

Inspired by New Orleans's barbecue shrimp, our recipe substitutes chipotle chiles for the traditional cayenne and black pepper. Though this dish is often served as a first course in restaurants, our version is intended as a main course. Use the bread for scooping up the sauce. You could add a green salad or, better yet, stick with the out-of-hand theme and serve it with corn on the cob.

This recipe can be prepared in 45 minutes or less but require additional sitting time. These peppers get even better when made ahead because the flavors develop more fully over time.

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

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.