Pasta

Plum wine is transformed into a sweet but tangy glaze for the duck. At the restaurant, house-made gnocchi is used in this delicious dish. Purchased butternut squash or mushroom ravioli is our easy alternative, and you can save another step by asking the butcher to cut up the ducks for you.

Serve with: Sesame breadsticks, and arugula tossed in balsamic vinaigrette.

"On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." Broccoli rabe is also called rapini.

Armandino Batali of Salumi in Seattle, writes: "My son, Mario Batali, may be the most recognizable foodie in the family, but the Batalis' interest in Italian cooking and culture goes back generations. My grandfather opened Seattle's first Italian-food import store in 1903. It was located just a few steps from where my restaurant, Salumi, is now, and it's one of the things that inspired me to get into the business. "The idea behind Salumi was to create a restaurant, deli, and meat factory in one place, just like the salumerias in Italy. We're known for homemade sausages and salami, but we also attract a large lunchtime crowd. Some of the specials, like the meat loaf and frittata, have been in our family for years. They're also easy to make at home." Here's a great way to use leftover pasta or any pasta or marinara sauce.

At Luca this is prepared in individual dishes. For a family-style dinner, double the recipe and prepare it in one large baking dish. Use your favorite marinara recipe or a purchased sauce.

Robyn Fuoco of Mainly Café and Bakery, Philadelphia, PA, writes: "Although I don't have any formal culinary training, I've spent my entire career working as a chef. You could say the restaurant business just runs in the family. My grandfather had his own restaurant, my husband is a chef, and I'm co-owner of the Mainly Café and Bakery, where I also happen to be the pastry chef. After I've spent all day baking — and tasting — sweets, it's good to go home and make "real food" to eat. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."

Loren uses a mortar and pestle to pound the ingredients for her pestolike sauce, but we found it much easier to blend them in a food processor.

This recipe sponsored by Black Swan Vineyards

The title refers to the black and green olives featured in this piquant dish.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

(PASTA CAPRESE)

Can be prepared in 45 minutes or less.

(PASTA PICCANTE CON POMODORI E RUCOLA) Fresh-tasting, easy to make and perfect for weekday entertaining.