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Saffron risotto layered over tender slow-baked lamb with rosemary, thyme, asparagus, and Parmesan. A Northern Italian dinner-party stacked casserole.

Plantation-style catfish fillets: crisp pan-fried catfish served over garlicky sauteed spinach and tomatoes, finished with parmesan and a pass under the broiler. A Southern supper with Creole flair.

Crispy artichoke and peppery arugula pizza topped with thin slices of salty prosciutto. This Italian-inspired flatbread balances creamy, crispy, and fresh flavors.

This is a good pizza, you can make it in advance, when you want to serve, heat it in oven for several minutes, very great.

Rustic Italian pasta and bean soup doubles up cannellini and red kidney beans with crushed tomatoes, Italian herbs, and pasta. A hearty 45-minute dinner topped with fresh Parmesan.

This butter-bean spread can be used in many ways, crackers, vegetable sandwich, other ways, always works great.

Pepper-chicken fettuccini toss: strips of chicken sautéed with red, yellow, and green bell peppers, onions, and mushrooms, then tossed with fettuccine and parmesan. A one-skillet 30-minute weeknight dinner.

This Tex-Mex chilled red pepper soup blends smoky roasted peppers with tangy buttermilk, sweet corn, and pickled nopales for a bold, refreshing bowl topped with herbed Parmesan tortilla crisps.

Roasted vegetable pizza on prebaked Italian bread shells topped with zucchini, yellow squash, red pepper, and red onion in a red wine vinaigrette, finished with mozzarella and Parmesan.

Pizzeria-style deep-dish pizza: a cornmeal-crisp homemade crust pressed up the sides of a deep pan, layered Chicago-style with mozzarella under crushed plum tomatoes, herbs, sausage, and Parmesan.

Loaded vegetables minestrone packs cannellini beans, zucchini, carrots, celery, cabbage, potatoes, green beans, and elbow macaroni into a beef-stock tomato broth. Classic Italian comfort soup, feeds 10.

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Provencal-style vegetable stew with roasted peppers, salted eggplant, zucchini, and potatoes simmered in a pesto-spiked tomato broth. Topped with Parmesan, basil, and parsley.

Savory mushroom strudel wrapped in crispy phyllo dough with Black Forest ham, mozzarella, Dijon mustard, and Parmesan. A golden, flaky appetizer that slices into elegant rounds.

Broken spaghetti twirls through a sesame-poppy seed dressing with crisp cucumbers and red onions for a pasta salad that feeds a crowd.

Minestrone pasta salad with kidney beans, chickpeas, carrots, bell pepper, and Parmesan tossed in Italian dressing. Served warm or cold in 25 minutes.