Ricotta

The thinly sliced zucchini ribbons replace pasta in this delicious, low-carb, noodle-less dish. This lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food. It's perfect in the summer when I have tons of garden-fresh zucchini and herbs, but I also love making it during the colder months when I want something hot and comforting. Although it takes a little longer than most of my recipes, it's totally worth it!

Pasta, lush tomatoes, and a pool of ricotta lend this dish all the flavor of a lasagne—without the heaviness.

The intensely flavored soffrito is the foundation of this rich pasta; double the ingredients and freeze half for next time.

Does Bloomfield's roast chicken recipe take work? Yes, but the results—from the drippings-soaked sourdough toasts to the glossy pan sauce—are transcendent.

Use very ripe—even overripe—tomatoes; they'll give up even more juice.

Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached. Wrap them loosely in damp paper towels and tuck them into a zip-top bag; they'll keep this way in the fridge for a few days. Or bypass the storage completely and turn them into a predinner bite as soon as you get home.—Alison Roman

Pizza rustica looks nothing like the Neopolitan-style pizzas we know so well in this country. That's because pizza in Italian means pie and not all Italian pies are made with a bread dough. Pizza rusticas tend to be double-crusted affairs enclosing a mixture of cheese and nuggets of various cured meats and sausages. With its rich filling, pizza rustica is often served at Easter as a way to celebrate after the lean eating during Lent. In this version, author Gina Marie Miraglia Eriquez makes an open-faced pizza rustica.

Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.

Selling skeptics on the idea of a vegetarian dinner is easy when it's in pie form. Maitake mushrooms add heft.

Spinach and lowfat ricotta make it hearty—and good for you.

This may be my favorite accompaniment in the book. It's wonderful on pretty much everything, especially Buckwheat Crepes or Whole-Grain Buttermilk Pancakes, or stirred into The Very Best Oatmeal. Ricotta is traditionally made from the whey that's left over from the cheese-making process, and it's often extremely mild. This recipe brightens the simple cheese with a combination of honey, vanilla, and lemon zest¿transforming it into a light morning topping that could rival any high-end yogurt or jam.

My friend Keena lives less than a mile away and has a plum tree she can't keep up with. In early fall, she makes jam with as many plums as she can and sends me home with a big grocery bag full of them every time I see her. I'm not much of a canner, so I began sautéing them and using them as a topping for yogurt and porridge, and as a filling for these simple buckwheat crepes. While buckwheat groats have a pretty distinct flavor and can be a hard sell for many folks, buckwheat flour is commonly used and adored in both sweet and savory crepes. For this recipe, use oval-shaped Italian plums (or prune plums) if you can; they're nice and firm and lend themselves well to sautéing—or just plain snacking. Morning Notes: The crepe batter needs to rest for at least an hour, so plan accordingly or make the batter and refrigerate it overnight. If you go that route, the crepes cook best when the batter is at room temperature, so let it sit out for at least 30 minutes before cooking them.

Baked eggs are great for brunch, and this version is no exception. But with a salad of leafy greens, it's also hearty and satisfying enough to double as dinner.

This dish comes together fast for a simple weeknight meal, and it's also elegant enough to serve to any important guest.

Citizens of Casseroleville, bow in the presence of the king of all baked dishes! This recipe gets two thumbs-up not only for being gluten-free, but also for allowing you to keep your blood sugar in check. By replacing lasagna noodles with thin layers of sliced zucchini, the carbs stay low, but the flavor is still full and zesty. We suggest using a mandoline for even slices and quick prep. Just be careful—those things are sharp!

Hot, stuffed phyllo shapes called briouats are delectable appetizers. Folded into small triangles, cigar-shaped cylinders, or even rectangles, they come with an array of fillings, from spiced ground kefta to sweet milky rice. My favorite is this one with fresh unsalted cheese called jben—especially with a brushing of honey to give the crispy rolls a pleasing sweetness. Alternatively, dust the fried briouats with powdered sugar and cinnamon.

Faced with a cup of just-shucked peas, my mind runs in a million directions. Should I simmer them with soft butter lettuce leaves, pair them with pasta, or flatter their delicacy with new sage leaves and their blossoms, fresh mint, or lemon (or even all three)? Basil is lovely with peas, too. I could add them to that meager handful of fava beans that are waiting for company, or use them to make a frothy green soup. After scanning the possibilities, I end up cooking them with minced shallot, sage, and lemon, then spooning them over baked ricotta with crispy bread crumbs. This is one of my favorite dishes.

These dumplings are delicious with pomodoro sauce, or try them with brown butter and sage.