Parmesan

"I developed this recipe last winter and think it makes excellent cold-weather fare," says Lora Anderson of Cincinnati, Ohio.

This is a quick, attractive dish, terrific with softly fried eggs for a spring weekend breakfast, as an appetizer for lunch or dinner, or as a side vegetable with roast chicken.

Ultra-rich and ready in a flash, this pasta dish just might be the ultimate comfort food.

Active time: 2 hr Start to finish: 4 hr (includes making fresh pasta)

When a generous garnish of pesto gets stirred in, the soup turns a vibrant green and becomes perfumed with the intense and sweet aroma of basil mixed with garlic.

Active time: 15 min Start to finish: 30 min

"Every time I visit my sister in Los Angeles, we make a point of having dinner at Mimosa, a popular French bistro," writes Frances Candler Brown of Birmingham, Alabama. "I like to think I'm an adventurous diner, but my order there has become only too predictable: a glass of wine, a salad and the restaurant's delectable version of macaroni and cheese." This French take on macaroni and cheese has a nice assertive flavor.

This easy-to-make lasagne evolved from a pasta dish that one of us enjoyed on a trip to Portofino, Italy, some 30 years ago. Our version is even quicker, using won ton skins, which cook in a flash. Active time: 30 min Start to finish: 45 min

"My family has subscribed to Gourmet since 1942 or 1943," says Hope Mihalap of Norfolk, Virginia. "This uncomplicated hors d'oeuvre was first served to me at a cocktail party in Chapel Hill, North Carolina, some 35 years ago." "Since then I have discovered other people who make it. Some thinly slice the onion and top it with the mayonnaise and cheese, while others chop the onion and mix it into the mayonnaise. Either way, it's delicious." This is one retro recipe we're glad to revisit. Of the two preparation methods Hope Mihalap describes, we preferred chopping up the onions — the toasts are a bit easier to eat that way. Active time: 5 min Start to finish: 15 min

Good as a side dish or meatless entráe.

Active time: 35 min Start to finish: 35 min

(Sformati di Asparagi e Parmigiano) Sformato, which is a cross between a savory custard and a soufflé, can be made from a number of different vegetables. Asparagus is ideal and a Tuscan favorite — particularly in April and May when it is at its best. Serve these puddings as a first course or as a side dish; or accompany them with a salad for brunch or a light supper.

A little of this sauce would be good over fish or steamed broccoli or cauliflower.