Pine Nut

This is very easy to prepare and it makes an elegant addition to any party.

At the restaurant, the ravioli dough is made in-house. We used purchased wonton wrappers instead, making the recipe faster and easier. Note that the ravioli can be assembled ahead of time and frozen.

"Gelson's market here in Los Angeles has a fantastic variety of prepared foods in the deli," says Susan Baker of Los Angeles, California. "My mother, who doesn't have a Gelson's where she lives in Tacoma, would make a trip to Southern California just for their lemon chicken pasta. I'd love to surprise her with the recipe." This dish is best served either chilled or at room temperature. If you'd like to make your own pasta, our technique video will show you how.

This recipe was created to accompany <epi:recipelink id="11837 ">Sliced Tomatoes and Mozzarella with Three Herb Pesto</epi:recipelink>. Can be prepared in 45 minutes or less.

The traditional apple, walnut and chopped celery salad is updated with a yogurt and low-fat mayonnaise citrus dressing, pine nuts and Cajun seasoning.

Good as an entrée or served in smaller portions alongside chicken or beef.

Little polenta "tarts" are filled with tomatoes, pine nuts, and blue cheese, then popped into the oven until the cheese melts.

Delicious over vanilla ice cream.

Active time: 1 hr Start to finish: 1 1/2 hr

"I’m a pasta fiend, and I love to create sauces, especially when they include my favorite vegetable, red bell pepper," writes Dawn Kleinman of Denver, Colorado. "This recipe won a local contest and continues to receive compliments from everyone who tries it."

Can be prepared in 45 minutes or less.

Tuscan sweets tend to be simple and rustic, like this deliciously buttery, moist cake, similar in texture to marzipan. What to drink: Tuscany's famous Vin Santo, a dessert wine made from raisined grapes.

Broccoflower, a cross between broccoli and cauliflower, looks like green cauliflower and has a milder flavor than broccoli.

Parmesan isn't usually served with seafood pasta, but the cheese adds a nice richness to this linguine.

For a picnic, transport the soup in a thermos.

Although we prefer the taste and texture of sheep's-milk ricotta, this recipe can be made using (whole-milk) cow's-milk ricotta, which should first be drained overnight in a cheesecloth-lined sieve set over a bowl. The grapevine leaves make for a beautiful presentation, but, because they haven't been softened in water, they should not be eaten.