Prosciutto

Though these bruschetta are a terrific first course for almost any meal. They'd actually make a great lunch as well—just think of them as open-faced sandwiches.

Leftover pesto is great with fish.

Italian flavors accent this innovative stuffing. We suggest making it with the Roast Turkey with Red Currant Jelly and Citrus Glaze; reserve the fennel stalks and fronds for use in the stock that's needed for the gravy.

The ultimate dinner-party dish for a wintry evening, this is robustly flavorful and sophisticated. It's also simple to prepare. Market Tip: Don't buy pork tenderloins that have been pumped with salts and preservatives. Avoid anything that contains 10 percent water solution or phosphates.

In this dish from La Belle Vie in Stillwater, Minnesota, the asparagus could be broiled if that's more convenient.

A bagged lettuce mix with "Mediterranean" greens would go nicely here when tossed with red wine vinaigrette and served with ciabatta bread. End with pears and a plate of bittersweet chocolate-nut toffee.

This innovative take on the classic features an intensely flavored olive and raisin tapenade that is also great teamed with breadsticks or spread onto bruschetta. Crispy egg-bread croutons are also a nice addition

Be sure to have the butcher bone the veal chops. Serve this elegant main course with vegetables.

These are called arancini (little oranges).

Most of the work on this dish is done the day before, leaving plenty of time in the morning for opening presents or simply sleeping in.

Active time: 15 min Start to finish: 15 min

Joan Macht of Manistee, Michigan, writes: "My wedding shower was held at the Blue Slipper Bistro in Onekama, Michigan. For dinner I had the veal scaloppine saltimbocca, and now I want to make it for my new husband. Will you ask owner Cheryl Kissel for the recipe? The word saltimbocca in this classic Italian recipe means "jumps in your mouth," because of the great combination of flavors. The addition of herbes de Provence gives this version a bit of a French accent.

This recipe can be prepared in 45 minutes or less.

Nice with chicken.

(Pinzimonio) There is no definitive recipe for this antipasto, intermezzo, side dish or after-dinner salad. Pinzimonio means "combination," and the dish consists of an assortment of the freshest vegetables available and some good-quality olive oil. Pick the vegetables from your garden, or go to a farmers' market. There need not be great variety: An arrangement of crisp carrots, radishes and spring onions would be wonderful, as would tender young artichokes and fragrant bulbs of fennel. Most of the vegetables are served raw, but some things, like string beans, are better blanched, and certain root vegetables, such as beets and potatoes, should be cooked thoroughly. The prosciutto and bread in this recipe are not traditional, but they add lots of flavor and substance. Quantities are left up to you; they will depend on the number of different vegetables served and the number of guests at the table.