Ragù is a generic word for sauce, except that for a lot of people the only sauce they mean is this super-classic meat sauce from Bologna. It's very rich, but well-balanced, and it's delicious with many wines.

This is usually served in generous amounts on small quantities of broad flat pasta like a tagliatelle. 

This uses a million ingredients and it takes some time to prepare, but you can easily double or triple the recipe and freeze the extra. Don't cut corners on the ingredients; they are all here for a reason, and together they make a great harmony of flavors. After all, if you were staging an opera and had no tenor, you wouldn't substitute a baritone and figure nobody will notice!

This piquant Lombard classic is best used as a side dish. The creamy-smooth risotto packs a pungent punch of Gorgonzola deliciousness, a little of which goes a long way.

This is a good side dish for a strongly flavored main course of beef or turkey, and with vegetable sides that will hold their own.  

If you want to serve this as a bigger part of the meal, then you may want something sweet to balance it; I think sliced pear or apple would go very well with this. 

This traditional Genoese recipe is fun and very easy.

Mandilli de Saea means "silk handkerchiefs", and the name comes from the very simple nature of the pasta: squares of very thinly rolled fresh pasta. Being so thin and fresh, they cook up in no time! These are best with a fresh-made Genoese basil pesto made with the best ingredients that you can get.

The Italian recipe that I have for this calls for porgy, but I can't get porgy so I used halibut and it came out great.

Fresh fennel is a great flavor to go with white fish. That's good, because there aren't many other flavors here to work with so the match has to be a great one! 

This is another of those recipes that goes great with pasta because you need a pot of boiling water anyway. 

This is totally decadent dish from the Piedmont region is suitable for most American vegetarian diners. It's expensive, so be sure to use top-shelf ingredients throughout. 

Unlike other mushroom risottos, this one uses only dried authentic porcini mushrooms. The Barolo wine is a luxury product, too, but you need just a cup for the risotto so you can save the rest for the table. 

Sedano alla Molisana is a simple and delicious preparation of a vegetable that is sadly underappreciated in American kitchens: the humble celery. The trick that turns it from watery crunchy diet "food" into something worth serving to company is easy: you boil it first for 10 minutes! That means it's a great side dish if you are cooking pasta for supper because you already have a pot of boiling water, just be sure to cook the celery first!

After that, it's just a matter of good, common ingredients. You don't even need much patience for this one! 

I think any Genoese recipe is bound to be interesting, and this simple spinaci alla genovese recipe doesn't disappoint. For starters, it includes golden raisins and anchovies!

That's not as weird as it sounds. A lot of Italian cooking uses anchovies as a seasoning, in small quantities; it's way more interesting than salt! And the golden raisins are also used in a lot of northern Italian recipes, along with pine nuts and various spices, all thanks to the region's medieval dominance of Mediterranean sea trade from the Orient. Venetian cuisine is equally fascinating.

Here is a nice, easy summer dish to go with grilled meats. It's essentially just beans with sage. 

The name means "beans like little birds" and nobody is really sure where the little birds come in, except that the seasonings are typical of those used in poultry dishes. 

You can optionally add tomatoes, but I like these with just the delicate flavors presented here along with some grilled meat or maybe a strong-flavored fish like swordfish or salmon.

You can use canned beans, but you get better flavor if you use the dried beans and refresh them yourself, as described here. 

Tuna is popular in Sicily; it's used in this classic Sicilian dish, usually made with a long pasta like spaghetti, or the bucatini shown here, dressed with green olives. 

This is an easy recipe that comes together quickly so it's suitable for a weeknight after work.  

You don't use BumbleBee fancy white albacore tuna for this, but the more tender Italian preserved tuna belly in olive oil that we usually see in glass jars. You can always find it in an Italian market and sometimes in better supermarkets. 

This is a simple vegetable side dish that went great with halibut and again with a fancy dinner of shellfish on pasta.

I like how fennel pairs with seafood, and this recipe is very quick and easy.

This is a handy recipe to keep in mind. The fresh fennel is always available at the Stop & Shop supermarket near us, and it looks nice when served, too!

I use Trebbiano d'Abbruzzo for my cooking white wine, when I have it, but for this dish I was out of that so I went with my trusty standby, the Martini & Rossi Dry Vermouth - it goes with everything!

This beautiful golden risotto is rich and warming, and wonderful for a special occasion.

Risotto Milanese is not just a risotto in the style of Milan, but a real classic of Milanese cuisine with an origin story that features the wedding of the daughter of a master glazier from the cathedral.

It a pretty simple risotto; the magic is in the quality of the ingredients and the use of real saffron and top-quality parmigiano-reggiano cheese. The marrow is traditional but not often used in this country; I omitted it to keep the dish vegetarian.

Lorna's been revisiting the flavors of her childhood, and one of them was the humble banana. She only likes them practically green, so she'd buy a bunch and then it was not very many days before I'd inherit three or four perfectly ripe bananas. Naturally this was my first idea, but there are many, many recipes for Banana Bread online.

I tried a few recipes, each with their own strengths, and this was my favorite. It's from James Beard's workhorse Beard on Bread.

We thought this sounded wonderful, but in the end it seems to invite further experimentation before setting before distinguished guests.

The recipe comes from the normally excellent Silver Spoon Cookbook, which inclines me to work more with this. There are only a few ingredients, so it's easy to overdo one of them. 

This quick and easy veggie dish has an unusual mix of flavors that works out well as a side dish in hot or cold weather.

When you start "tasting it in your mind", it suddenly seems copacetic with all sorts of dishes, from beef and pork to poultry to seafood. There's not much to it except for a brilliant combination of just a few flavors. 

This is best with a light vegetable or chicken stock. A beef stock would overpower the raisins. I don't know how well a fish stock would go.

This can be made a day ahead and reheated in the microwave. Leftovers store well. 

This is very simple and delicious! I've made it three times since learning of it maybe 5 weeks ago.

Halibut is a dense, meaty fish with a delicate flavor that responds well to light sauces.

It only takes a little while to cook this up and it requires just a few common ingredients, so it doesn't require much planning or preparation to have a nice dinner after work.

You can do this with sole as well.