This classic 1950s three-bean salad tastes much better when made with cooked dried beans and fresh green beans, rather than canned beans. Prepare the salad the day before because the beans need to marinate overnight in the vinaigrette.Preparation time: 5 minutes, plus marinating overnightYield: 8 servings 1 small green bell pepper 1 small onion 2 cups cooked red kidney beans 2 cups cooked chickpeas 1 pound green beans, cut into 1-inch pieces and cooked 1/4 cup vegetable oil 1/3 cup white vinegar 1/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon black pepper Core, seed, and finely chop the bell pepper.

Serve spicy falafel in a sandwich, as an appetizer, or as a snack. Falafel is made of soaked dried chickpeas, not cooked or canned ones. When the falafel balls are deep fried, the chickpeas become cooked. Be sure to fry safely when you make falafels. Preparation time: 25 minutes, plus 12 hours soaking time Cooking time: 10 minutes Yield: 8 servings Keeping kosher: Pareve 2 cups dried chickpeas (also called garbanzo beans) (12 ounces) 16 large garlic cloves 1/4 cup small cilantro sprigs 1 slice stale unsweetened white bread, crusts removed 2 tablespoons ground coriander 1 1/2 tablespoons ground cumin 2 1/2 teaspoons salt 2 teaspoons ground black pepper 1/4 teaspoon cayenne pepper 2 tablespoons flour About 6 cups vegetable oil (for frying) Spread chickpeas on a plate and discard any stones.

This recipe is a classic and simple version of good old American macaroni and cheese. You can customize this macaroni and cheese recipe by making substitutions, alterations, and additions. The ways you can change this classic are limited only by your imagination. Preparation time: About 25 minutes Cooking time: About 25 minutes Yield: 4 servings 2 cups elbow macaroni 2 1/2 cups milk 5 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon paprika Generous dash of Tabasco sauce, or to taste 2 cups grated sharp cheddar cheese Salt and pepper 1/2 cup cubed Italian fontina cheese 1 cup fresh white bread crumbs Preheat the oven to 350 degrees F.

This rigatoni with eggplant recipe hails from Sicily. Traditionally, the eggplant is fried. This version sautés the eggplant with the other vegetables to make the dish lighter. Preparation time: 20 minutes Cooking time: 45 minutes Yield: 4 servings 1/4 cup olive oil 5 cloves garlic 1 medium onion 1 teaspoon hot red pepper flakes Fresh thyme, or 1/4 teaspoon dried thyme Fresh oregano, or 1/4 teaspoon dried oregano 1/4 cup white wine 1 large eggplant 14-ounce can plum tomatoes 1/2 to 1 cup water (depending on how much moisture is needed) Fresh basil, or 1 tablespoon dried basil Fresh parsley, or 2 teaspoons dried parsley Salt and pepper to taste 1 1/2 tablespoons kosher salt 1/2 pound rigatoni 1/4 cup grated Parmigiano-Reggiano Peel and chop the garlic clovers.

Deluxe corn bread casserole falls somewhere between really moist corn bread and a cheesy spoonbread. The casserole starts with a box mix, so you can make this side dish in no time flat. Kids and adults will love it; and it's the perfect accompaniment to chicken, turkey, and even meat loaf. If you're short on oven space — especially at holiday time — you can bake this dish for the first 30 minutes and then set it aside for a few hours.