Recipe roundup: 5 familiar recipes with a twist

It’s hard to go wrong with a big dish of melty cheese. Fondue, baked Brie, and queso fundido are all prime examples — provoleta is yet another.

Simmering pasta directly in the sauce is really quite simple — it’s just a matter of getting the ratio of dry pasta to liquid right. Once you figure this out, you can tinker around with adding protein (seared, mild and moist Steelhead trout in this case) and finish the dish with whatever cheese, fresh herbs, and flavorings you see fit (Parmesan, parsley, and lemon here).

The results are a one-pan meal that could easily fetch $16 or more in a restaurant, but costs about a third of that when done at home.

These skewers are always a hit at cocktail parties. The chicken tenders are marinated in a zesty yogurt mix. The curry sauce amps up the Indian-style flavor.

This recipe can be doubled, tripled, or made for as many people as you like.

Topping your pie with squash brings a big vitamin A boost to this pizza. The delicata contributes extra fiber, too, thanks in part to its edible skin. The crust bakes on the bottom rack of the oven while the vegetables roast on the top rack. Once the pizza is assembled, a blast from the broiler crisps the edges and melts the cheese.