Along the Amalfi coast, ring-shaped calamarata pasta is paired with clams, parsley, garlic and fried strips of a sweet local lemon. In Sicily, broken pasta comes studded with toasted pistachios, Parmesan, and a lemon's juice and zest. And in Rome, the juice is whisked with olive oil, cream and Parmesan for al dente tagliatelle.

I wouldn't be sad with either option, but if I woke up to the smell of a French Toast Casserole (made by any member of my family except me) baking away in the oven, I would be a happy mom indeed.

This "risotto," from our book "COOKish," which limits recipes to just six ingredients without sacrificing flavor, uses pearl couscous (which actually is a pasta) and higher heat to produce "grains" with a rich, creamy consistency.

Charoset (also spelled haroset) is usually made from sweet fruits, nuts and some red wine, all nods to verses in the Bible. You can keep eating it, of course, once its role on the seder table is done.

For our weeknight version from our book "Milk Street Tuesday Nights," which limits recipes to about 45 minutes or less, we streamline the ingredient list and use quick-cooking skirt steak. Quick-pickled shredded carrots and fresh cilantro lend a characteristic brightness, and a spicy spread made with Sriracha hot sauce and mayonnaise adds fiery creaminess.