Parsley

Bettina says that this recipe is one of her delicious and dependable standbys.

Active time: 15 min Start to finish: 20 min

"Pease porridge in the pot nine days old" fairly well summarizes the technique of stew preparation in Shakespeare's day. A thick soup would have been left cooking for days at a time, with new vegetables, stock, and bits of leftover meat continually added. This Italian version contains rich duck meat, a delicious and unusual addition to pea soup.

Active time: 20 min Start to finish: 20 min

Active time: 20 min Start to finish: 45 min

Karen Azar of North Providence, Rhode Island, writes: "My boyfriend and I recently dined at Terra Mar Grill in the Saybrook Point Inn, in Old Saybrook, Connecticut. He had the campanelle pasta, and it reminded him of a meal his mother used to make. Could you please obtain the recipe?" Active time: 30 min Start to finish: 1 1/2 hr

Serve this with a crisp Sauvignon Blanc.

A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flair.

This lively salad adds color, flavor and crunch to any grilled main course.

Don't let these cool — they're best served straight from the oven.

Serve these pancakes immediately, since they do not keep well in a warm oven.

We used smoked bocconcini (small mozzarella balls) for this recipe, but you may substitute unsmoked bocconcini or smoked or unsmoked regular mozzarella, cut into slices and quartered.

Make this at least one day and up to two days ahead for best flavor. This is a much simplified version of the classic smoked meat and bean cassoulet.

The deep garnet glaze, made with pomegranate molasses, adds a richly piquant, sweet-tart depth of flavor to the turkey.

The halibut is delicious with sautéed green beans and steamed new potatoes. End with espresso granita or ice cream with grappa.