Carrots in various hues make a glorious presentation.

Tiella, named for the ceramic cookware this dish is traditionally baked in, consists of layers of potatoes, mussels, and rice. This version was inspired by the way it’s made in Bari, the vibrant city on the Adriatic Sea. Tiella is said to have originated during Spanish rule in the 16th century, which explains why it’s more paella than risotto. Because of the saltiness of the mussel broth and the cheese, I haven’t added any extra salt. Note: Ask your fishmonger for wild mature mussels, which are meaty and juicy.

This earthy medley is easy and very versatile. Serve it over pasta, polenta, or rice, or stir it into a flavorful risotto. Replace the cream with vegetable broth for a vegan version.

This one-pot meal is hearty, tangy, and perfect for a Sunday night supper with family or friends. The name is Italian for “shoemaker’s chicken.” Some versions contain potatoes, but I prefer to leave them out or substitute mushrooms. If you are unable to find pickled cherry peppers at your local market, feel free to substitute pickled banana peppers. It’s the piquancy that matters.

This is an elegant yet easy dish that will wow your guests. A crown roast is simply two racks of lamb, 7 or 8 chops each, tied together at the ends to form a circle. You can do it yourself with butcher’s string or ask your butcher to assemble it for you. The meat is traditionally prepped in the French style, meaning the thin ends of the lamb bones are neatly trimmed of meat, fat, and membranes. When served as an appetizer, this creates a handle for what’s often called lollipop chops. As a main dish, it makes a dramatic presentation when ringed with the Creamy Mushroom Ragoût opposite. If presenting the roast whole, you can also fill the cavity with roasted potatoes that were cooked separately.

In Southern Italy, mashed potatoes are often worked into focaccia dough, but I like to use thin slices of potato as a topping. Fingerling potatoes yield perfectly sized discs, but you can also use creamer or new red potatoes. Getting the slices as thin as possible is more important than the diameter so that they’ll cook and crisp in the time it takes to bake the dough. Serve as an appetizer or even as a hearty side dish at holiday meals.

Similar to arancini (rice balls) but even simpler to make, pallotte cacio e uova—cheese-and-egg balls—are a classic poor man’s dish from the Abruzzo region that was traditionally made from leftovers. The balls are usually deep-fried, but I prefer to sauté them for a lighter taste. Often served as a first course, they also make a great finger food: reduce the diameter of the balls to about 1 inch and serve on a platter with a bowl of the sauce for dipping. I’ve included a quick tomato sauce recipe, but you can use 3 cups of your favorite jarred sauce.

These muffins are extremely moist and high in fiber as well as being gluten-free. Whole flaxseeds are easy to grind into a meal in a coffee bean or spice grinder. Do this right before you use them. Always store whole or ground flaxseed in the fridge or freezer to preserve the nutrients.

Annie also shared her recipe for slow-baked pears. “The long cooking time is essential—they’re just not the same if you try to hurry the dish along,” she explained. Serve them with the best-quality store-bought ice cream or make your own. Note: The pears can also be baked with the skins on for a more rustic look.

Chinese broccoli is a delicious change from American greens. Melissa Wong shared her simple recipe with me. If you can’t find it at your local ethnic markets, feel free to substitute broccoli rabe. Vegetarian versions of oyster sauce are available online or at larger markets.

Roasting vegetables brings out their depth of flavor and turns a simple salad into a spectacular one. Beets, in particular, become oh so sweet!