Red Onion

"Skinning broad beans to reveal their bright green inner kernels is time-consuming, but it produces a sweeter, much more visually exciting bean," says Ferrigno. She taught us the great trick of cooking the beans in unsalted water and olive oil to retain that intense color (which looks gorgeous with the red onion). A handful of chopped mint leaves underscores the verdant flavor of this warm salad.

This classic Italian sauce, with its combination of balsamic vinegar and a touch of sugar, lends deep sweetness and a hit of acidity to the meaty sautéed fish.

Even if anchovies aren't part of your culinary heritage, the way the sweetness of the onions and the saltiness of the fish interact, combined with the tactile pleasure of the crunchy bread crumbs, will have you missing your nonna no matter what your nationality.

Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes.

Baking the crust first keeps it from getting soggy beneath the toppings.

Lime is a good match for red cabbage, and its acid keeps the color bright. Napa cabbage is a delicious alternative.

Orange slices add a juicy, sweet touch to this simple salad, which is made even easier by drizzling the lettuce with oil and vinegar (rather than making a proper vinaigrette).

Radicchio's bitterness is a nice match for the slightly sweet sausages. Serve this hearty dish with crusty bread or with pasta tossed with olive oil, garlic, and chopped Italian parsley.

Papaya brings a fresh twist to the traditional tomato salsa.

This pretty side dish (the onions open up like flowers) would be great alongside steak or roast chicken.

Served with a green salad, this would be a great quick supper.

The ingredients here evolved from the Miraglia family's favorite way to roast capon, but the simplicity of this dish will resonate with anyone looking for a beautiful and delicious all-American turkey.

The small potatoes known as fingerlings have a sweet, buttery flavor. Small redskinned potatoes would work well, too.

Why you'll make it: Because it's the tastiest way we know to use up all those ripe tomatoes you've got at the ready. The flavors of cold soup become muted once the soup is thoroughly chilled. Before serving the gazpacho, check the salt and vinegar and then adjust them, if need be.

Why you'll make it: Because it's special enough for company but easy enough to pull off any night of the week. Start the spice rub at least four hours ahead.

A lovely vinaigrette, enhanced with pan juices and the flavorful punch of a little tapenade, makes this simple broiled fish taste deep and complex.