Pasta

Because I am a vegetarian and the rest of my family is not, we are often at odds to come up with a dinner that will make everyone happy. Ratatouille (ra-tuh-TOO-ee) has saved the day more than once. I always make a double batch and freeze the extra in resealable bags. It reheats well in the microwave and is really good on pasta, rice, or whatever starch the rest of your family is eating.

Although it takes longer to make, there is no comparison between real macaroni and cheese and the stuff that comes out of the box with a packet of powdered cheese. (What is that stuff anyway?) I have made it with Cheddar, colby, Jack, and the Mexican cheese mixture with chiles, and they were all great. I even once made it with cream cheese, but I wouldn’t recommend that.

Pasta is one of my favorite foods of all time, and this version is really easy and super good. Although I do occasionally eat shrimp, I probably make this more often without shrimp than with it. It kind of depends on if I am making it for myself, or the whole family. If my parents are eating, then for sure it has shrimp. If it’s my sister, I leave the shrimp out because she likes to add (big surprise) grilled chicken.

For you non–spinach eaters out there (including me): Don’t be turned off by the spinach in this recipe! I always made this with just the cheese filling, but one time, when I had my back turned, my sister added spinach to the filling. She insisted that it would look better and I wouldn’t even taste it. Although I hate to admit it, she was right. Besides that, it’s worth it just for the shock value of when you ask your mom to buy spinach.

This is one of my favorite after-school snacks. It tastes great and it makes a lot, so I can eat it for a few days in a row. Although it tastes better cold, I am usually too impatient (and hungry) to wait for it to chill, so I eat it warm the first day and then cold the rest of the time.

Wild mushrooms abound in the mountains of northern Greece, and like everywhere else in the world where wild mushrooms grow, they make their seasonal appearance in stewpots throughout the region. Much to the surprise of many nonresidents, pasta is very common in Greece, too.

Ready to think outside the box? While it may take a touch more time than its boxed counterpart, this creamy casserole is exponentially better than anything off the grocery shelves. The light crunch of the panko bread crumbs set against the thick, gooey underbelly of cheese-laden pasta makes for a most decadent taste and texture experience. Feel free to experiment, trading out some of the Cheddar for Gruyère or a smoked Gouda, if you so desire.

This may come as a shock, but in Italy, pasta isn’t a main dish. In fact, the average Italian meal consists of small portions of several dishes, pasta among them. In addition, pasta is usually served with sauce only, never with veggies, which are served on their own, usually later in the meal, so this combination is more what I’d call Cal-Italian. The roasted asparagus is soft and sweet and blends deliciously with the creamy cannellini beans and a healthy but not overwhelming amount of pasta. Peeling the asparagus gets rid of the stringy, sometimes tough outer layer to expose the sweet flesh underneath. Buon appetito!

Surprisingly, this couscous recipe has its origins in Italy. I was in Sicily, deep in the land of linguini, when out came couscous as part of our meal. “Couscous?” I thought. “That’s Moroccan, not Italian.” Well, it turns out that every invading army passing through Sicily left a bit of its cuisine behind. And couscous, despite the exotic name, is actually a tiny, beadlike pasta. I love it because it’s easy to prepare—no huge pots of boiling water necessary, just a little steam or hot broth and, in 10 minutes, voila! It’s also so soft and delicious in the mouth, like a gentle massage. Pistachios are my secret ingredient here. Most people think of them as something you only see at a ballgame or in ice cream, but their buttery texture, great vitamin content, and wonderful pale green coloring make them a great choice anytime. I love to put a dollop of Sweet and Savory Yogurt (page 189) on top of this dish. This recipe works beautifully with a drizzle of Moroccan Pesto (page 186).

Try this Mediterranean-inspired stew with fresh corn on the cob; a salad of mixed baby greens, colorful bell peppers, and mushrooms; and some crusty bread spread with hummus.

A soup that looks and tastes garden-fresh, this is a good one to serve all summer long.

This garden-fresh medley is a good choice when you want a summery soup that is slightly warm rather than chilled.

This hearty curry becomes the centerpiece of a satisfying meal served over hot cooked grains, and accompanied by Chapatis (page 158) and a simple, palate-cooling salad of cucumbers and tomatoes.

If you like broccoli, you’ll love this nourishing bowl of comfort.

Here’s a lively soup that comes together quickly. Serve with a big Greek-style salad and a fresh flatbread for a light yet satisfying meal.

Here’s a favorite nursery food converted into a mild, high-protein soup.

Like minestrone, this is an Italian standard. Serve it with Bruschetta (page 159) or fresh garlic bread.

This delicious stew looks and smells as enticing as it tastes. My sister-in-law, Toni Atlas, provided the inspiration for this recipe.

Believe it or not, eggplants have genders. Look for male eggplants, which have a shallow scar at their base, rather than female eggplants, which have a deeper indentation like a belly button. Male eggplants have fewer seeds and supposedly taste less bitter.

This easy pasta dish is fancy enough to serve to company, but simple enough for weekday dining. If you like spicy food, double the red pepper flakes (the amount given here is considered mildly to medium spicy). Or you can just leave them out.