6 Italian Favorites Made Western

The bright flavors of Italian salsa verde--olives and lemon--add Western flair to this chicken stew. The succulent texture and robust flavor of boned, skinned chicken thighs stand up well to braising in this dish.

Recipe: Chicken Stew with Olives and Lemon

Instead of loading pasta shells with lots of cheese, use less and combine it with delicate ribbons of fresh vegetables. A mandoline will give you the most delicate veggie ribbons, but you can also use a vegetable peeler.

Recipe: Vegetable Ribbon Pasta Shells

Transform classic puttanesca sauce into a topping for casual meatball sliders. These work well as a main course or as an appetizer. Close them with long toothpicks if you like.

Recipe: Puttanesca Meatball Sliders

Try your favorite local blue cheese in this tasty risotto. Though Carnaroli and Arborio rices are traditional for the dish, we discovered that less-expensive sushi rice, such as Nishiki, works just as well.

Recipe: Blue Cheese and Radicchio Risotto

For extra-crunchy pork cutlets in this Western dish, think Asian fusion: Coat the meat with Japanese panko, not regular bread crumbs.

Recipe: Pork Milanese with Arugula, Fennel, and Parmesan Salad

L.A. chef Mark Peel of Campanile revs up classic meatballs with mushrooms and fresh-cracked fennel. For a small group, serve half the sauce (with half the pasta), then freeze the rest for dinner another night.

Recipe: Campanile's Spaghetti and Meatballs in Red Sauce