Anchovy

Can be prepared in 45 minutes or less.

At many places in Italy, roasted peppers are dressed with bagna cauda, the classic warm anchovy and garlic sauce, but our cooks especially enjoyed it at La Contea, a restaurant in Neive, a village in the Piedmont. In this variation, potato slices have been added.

(Sicilian "Pizza" with Onions and Anchovies) Sfinciune derives its name from a word in local dialect meaning soft, light, or tender, a reference to its rich, airy crust. This version of sfinciune has a bread-crumb topping, which gives it a pleasant crunch.

This version of the French classic has only raw vegetables.

Can be prepared in 45 minutes or less.

The inspiration for this recipe came from a tea sandwich one of our food editors discovered at Alice's Tea Cup, in Manhattan. It's surprisingly substantial — a bit like an overstuffed deli sandwich, but not nearly as heavy.

The tuna sauce for this salad is based on the Northern Italian tonnato— a summer sauce served over chilled veal roast. You could use light tuna, but white tuna makes the sauce a more attractive color.

Once the mustard butter is prepared and the chicken is marinated, this quick sauté comes together in just minutes. Any leftover fennel-mustard butter makes an instant sauce dolloped onto grilled fish.

Liptauer gained its name from the provenance of the fresh sheep's milk cheese with which it was originally made, Lipto, Hungary. Our version of this seasoned spread is made with cream cheese.

Serve this rustic tomato mixture over pasta or as part of an antipasto platter.

This recipe is based on a technique to marinate shrimp with lemons, learned from Barry Morgenstern, a friend who trained at the famous Cordon Bleu in Paris. The marinade quickly infuses deeply into the hot shrimp, imparting bright flavors deep into each morsel. Once all the ingredients are assembled this is an extremely easy recipe, in which all the work can be done in advance.