Mozzarella

Cut into slim wedges for an appetizer or into larger pieces for a main course.

This frittata makes a perfect brunch or lunch — it works especially well for a picnic. And on a steamy summer night, it may be all you need for dinner. Adding a green salad and a nice piece of bread is an easy way to round out the plate.

"I developed this recipe last winter and think it makes excellent cold-weather fare," says Lora Anderson of Cincinnati, Ohio.

In this rendition of a classic antipasto, fresh herbs infuse the olive oil marinades, which double as dressings.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. The mushroom caps are the pizza "crusts." Chopped pepperoni, onions, olives or bell peppers also make great toppings.

The deep hollow created by emptying the bread is filled with lots of goodies, and this becomes a deep-dish pizza.

Good as the centerpiece of a meatless meal.

Round out the picnic with a green bean salad, peaches, and biscotti.

Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "As much as my husband and I love to go out to eat, it's just more fun, intimate, and cozy to cook and entertain at home. I've taught a lot of our friends just how easy it is to prepare restaurant-quality dishes themselves. Who taught me? My older sister, who's a professional chef. She showed me the importance of getting everything prepped beforehand and seeking out the freshest ingredients." This terrific dish also works well as an appetizer if it's cut into bite-size pieces.

The crisp-crusted corn cakes of Colombia and Venezuela called arepas were the inspiration for these delicious sauce soppers. In their native habitats they can be found as thin as crêpes or as thick as scones; savory or sweet; plain or stuffed; fried, baked, or even grilled. We like these straight from the skillet — and they are even better made a day ahead and then reheated. But we really love them loaded up with the juices from a plateful of steak and chimichurri sauce .

These are called arancini (little oranges).

Wolfgang Puck gets the credit for redefining pizza at his trend-setting Spago restaurant in West Hollywood. The inventive pizzas came topped with everything from goat cheese and Black Forest ham to artichokes and exotic mushrooms. Duck sausage pizzas, like this one, were a real hit.