Mozzarella

This recipe demonstrates Methocel’s ability to form a warm gel. This custard mimics the texture of the classic chawan mushi, hence the recipe’s name. We add Methocel at a ratio of 1 percent of the total weight of the other ingredients. The flavor of the cheese gives it an unusual twist. We’ve served this with marinated baby tomatoes, fresh cherries with tarragon, or a little crab salad garnished with fresh lovage. Any garnishes should be room temperature or slightly warm because as the custard cools the texture will soften, although the individual ramekins help preserve their heat.

This is a specialty of Syria, Lebanon, and Egypt. Sweet ataïf (pancakes) are extremely popular stuffed with nuts and soaked with syrup). These savory ones are less common.

These melt-in-the-mouth cheese pies make good party food. They can be eaten hot or warm. You can make them in advance and heat them through before serving. Use fresh or frozen and defrosted puff pastry.

Here’s an enjoyable way to serve a modified version of eggplant Parmigiana that’s lighter than the more customary eggplant hero sandwich.

Briny olives and sweet green peas have a pleasant synergy that results in a delicious pizza topping.

See the accompanying menu for a pizza meal that celebrates spring.

Soy “pepperoni” has a convincing flavor, but not the greasiness of its meaty counterpart. Predictably, it’s low in fat (and sometimes fat-free) and a terrific way to jazz up a homemade pizza. This makes a fun meal for kids and teens with any of the smoothies on pages 245 to 246.

With this luscious treat, you’ll need only a bountiful tossed salad (and perhaps a steamed green vegetable—broccoli is a nice addition) to make a delightful meal.

Pizza goes gourmet with the use of smoky mozzarella and tasty mushrooms. Like a number of the other pizzas in this chapter, this one makes a complete meal with the addition of a big salad and fresh fruit or a fruity dessert from Chapter Eleven.

Roasted peppers and artichokes give this easy pizza a touch of elegance.

Olives add zesty flavor to a traditional pizza.

I’ve tried this pizza with frozen and fresh spinach, and while the former isn’t bad, fresh spinach makes it a delicacy. Complete the meal with one of the smoothies on pages 245 to 246 and a bountiful tossed salad.

Using plenty of broccoli makes this pizza a nourishing meal. Serve with any of the mixed greens salads on pages 51 to 53.

A classic pizza, this is great for cool summer nights, using the season’s best tomatoes.

This eggplant-lover’s delight is delicious with fresh or canned tomatoes. For a tasty summer meal, serve with a bountiful tossed salad and corn on the cob.

These tasty treats resemble miniature pizzas and are an offbeat pairing with light pasta dishes, as in the suggested menu.

I used to think of lasagna as quite labor-intensive until no-boil noodles came to the rescue. It’s always a great company or potluck favorite. Now that lasagna is so easy to assemble, you might consider it everyday fare (remember, though, it does take time to bake). This is hearty enough to complete with fresh bread and a big salad.

A rich, delicious vehicle for showcasing summer’s wonderful tomatoes, this salad is an enticing partner for light pasta dishes or pasta salads. See the menu accompanying Farfalle with Mushrooms (page 76).

This is a fat, stuffed vegetable sandwich that’s great for a picnic. The olive tapenade is also good spooned on bread toasts and served as an hors d’oeuvre.

This is the old-school lasagna that you find in the Italian restaurants in Brooklyn. Fuggedaboudit! You can assemble the lasagna ahead of time … and it’s great for leftovers.