Pine Nut

No other vegetable signals spring like asparagus. In this recipe, it makes for a rich, creamy side dish that's beyond delicious. We love it with a simple roast chicken.

Ann Gillespie of Alexandria, Virginia, writes: "Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. During the week, salads are our mainstay. When we get bored with veggies, we add different fruits, like the blueberries in the recipe here."

An elegant starter or side.

With its slight bitterness, broccoli rabe takes well to assertive flavors. The classic Italian recipe calls for sautéing it with plenty of garlic and crushed red pepper flakes. But for Thanksgiving we've opted for something mellower, choosing sweet raisins, pine nuts, and a bit of sherry.

Despite the fact that they require few ingredients and little effort, these beans always get raves.

The hearty greens in this dish retain a bit of their pleasing crunch.

Green wheat was originally the Middle East's answer to a dwindling winter wheat supply; immature wheat was set ablaze to roast it and ready it for eating.

An inventive new take on a classic fall side. What to drink: A fruity red with a nice acidity. Try: Keenan 2002 Merlot, Carneros, Napa ($25).

This recipe brought to you by Bertolli.

Chef Sal Passalacqua of Dimaio Cucina in Berkeley Heights, New Jersey, writes: "My father's family is from Sicily and I spent my teenage years there, so that's where a lot of my culinary influences come from. At first glance, Sicilian cooking seems very simple, but that simplicity depends on using the freshest ingredients and often the combination of sweet and tart flavors. The anchovy pasta is a perfect example." This dish is a variation on the traditional Sicilian pasta made with sardines. Anchovies have replaced the sardines, but the flavors are still very authentic.

One of Cat Cora's signature dishes is a watermelon, feta, and mint salad (a nod to her Greek heritage). Here, she gives the recipe an Italian accent.

Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're easy to make and perfect for picnics at the beach or an evening at the Hollywood Bowl. Plus, both recipes can be made ahead. Fresh basil brightens up this traditional eggplant spread. Serve it on baguette slices or crackers.

Polenta stands in for flour with delicious results in this Venetian dessert.

Shari Ledwidge of Greenehaven, Arizona, writes: "My husband and I spend several weeks each year traveling around the United States. Our journeys always take us to wonderful food stands and farmers' markets, which have inspired some of my favorite recipes."