Mozzarella

Lasagna is comfort food — a real PMS soother. But it's also loaded with symptom-fighting calcium.

Surprise! A heavyweight makes a lightweight pizza. This healthy pizza comes from boxing champ George Foreman, the master behind the Lean Mean Fat Reducing Grilling Machine (don't tell us you haven't seen the infomercials!) and author of the new George Foreman's Big Book of Grilling, Barbecue & Rotisserie (Simon & Schuster). Why grill? "It produces great-tasting healthy food, and it's easy," Foreman says.

You'll crave it because it's pizza; you'll love it because it's so good for you. Bake this pie directly on an oven rack for a nice, crisp crust.

High-quality ingredients transform this salad into an extremely satisfying weeknight dinner.

Marsha and John Antonelli of Whittier, California, write: "We recently had lunch at Bistro Jeanty, in Yountville, California, where the ham, leek, and three-cheese quiche was so outstanding we went back twice. Could you persuade the chef to share this excellent recipe?" Extremely creamy and rich, this quiche could be served for breakfast, lunch, or dinner. You can make your own crust, but the premade kind will save some time.

For brunch or a light supper, this open-face sandwich is spicy and satisfying.

Using purchased pizza dough to make one large calzone saves lots of time. lighten up: For a lower-calorie, lower-fat calzone, use part-skim mozzarella.

Slices of succulent pork, a sauce made from the pan juices, sautéed onions and peppers, and cheese add up to the perfect halftime sandwich.

Editor's note: This recipe was included with two others from our roundup of great cookbooks for Dad. Lasagna needs to be constructed. That doesn't mean you need blueprints or permits, but it is a whole production. Pizza Noodles are like a sloppy lasagna. You can throw everything together, practically blindfolded. And what kid can resist the name?

Tabat Jibneh In Kuwait it's common for women to gather at least twice a week for a couple of hours before lunch. When I lived there, most of the women at these gatherings were not employed outside the home, making these subheys, which means "mornings," a cherished part of our social life. We enjoyed visiting one another and sampling the delicious refreshments that were always an important feature of the get-togethers. Savory pastries, sweets, and coffee were usually served, and there was always an unspoken challenge to come up with uniquely delicious recipes in order to impress one another. Since I love cheese, and especially the combination of cheese and bread, I invented these fragrant cheese-filled rolls to serve at one of our subheys. Tabat Jibneh can be frozen uncooked, right in the pan, for up to 6 weeks. Double-wrap the pan with one layer of plastic wrap and another of heavy-duty aluminum foil. When you are ready to bake them, defrost the rolls in the refrigerator, then bake them in a preheated 425°F oven until they are pale gold, 30 minutes. You can also freeze fully baked Tabat Jibneh, tightly wrapped, for up to 2 weeks.

Oven-drying the tomatoes before baking the tart concentrates their sweetness and prevents juices from softening the filling. This makes a great summer starter, light lunch, or supper. What to drink: A glass of dry rosé to echo the Provençal flavors of the tart, or a New Zealand Sauvignon Blanc.

Pair this summery mixture with Italian bread for an easy, delightful sandwich.

We tested this recipe using a charcoal grill and a gas grill and found that grilling the dough over charcoal required both direct and indirect heat, a process too involved for Quick Kitchen. We prefer supermarket mozzarella rather than fresh for this pizza because fresh mozzarella exudes too much liquid when cooked. If your pizza dough is frozen, allow 2 to 3 hours to let it thaw.

Begin any informal dinner party with these fun Roman-style crostini.

Burrata is a luscious Italian cheese made by mixing cream and unspun mozzarella curds together (for a texture similar to ricotta): the mixture is then inserted into the center of a ball of fresh mozzarella. It can be found in some supermarkets, at specialty foods shops, and at Italian markets. Substitute fresh mozzarella if you can't find burrata.