Simmer

This warming soup freezes nicely. After eating it for a night or two, freeze some for a rainy day—it’s a treat that is both spicy and soothing.

A complete, one-pot meal.

Here's a clean, bright dessert that makes a great finish to any meal and can be prepared days ahead. Plus, who knew that mellow vanilla would go so beautifully with tangy cranberries?

This relish has a smoky, savory quality, thanks to the chiles and garlic. Unlike most cranberry sauces, this one doesn’t require any added liquid.

Thanks to paprika, this meatless main has a spicy, smoky flavor. Domestic smoked paprika can be found at some supermarkets. For a spicier kick, use hot smoked Spanish paprika (Pimentón Picante or Pimentón de La Vera Picante), which is sold at specialty foods stores and at tienda.com.

White wine vinegar and dried cranberries give this relish its tang.

The earthy flavor of the beet is balanced by sweet raisins, spicy ginger, and sweet-spicy red onion. After Thanksgiving, serve this chutney with lamb.

The stock would also make a good base for turkey soup.

This pudding has more protein than a basic rice pudding. Because of the whole milk and eggs, it is suitable for children only over one year old.

How good does a pot of this soup on the stove on a chilly, soccer-packed fall Saturday sound?

These soupy beans resonate with the deep notes of tomato, garlic, and thyme. Meant to be served with the country hash , they would also go well with pork chops or grilled sausages.

The vegetable stock is best fresh but it can be refrigerated for 2-3 days, or even frozen. It is prone to absorbing other flavors in the refrigerator so ensure the container is airtight.

Consider making extra of this spicy syrup—it's delicious stirred into tea, added to smoothies, or drizzled over ice cream.

Lee believes that classic dishes are far from being precious artifacts; they are inherently adaptable, and that's what makes them timeless. The starting point here was his "very Italian" wine importer, Enrico Battisti, but instead of polenta, Lee uses quick-cooking stone-ground grits from Anson Mills, in Columbia, South Carolina."They're better than any polenta," he says, "because they're so fresh. I call them hero grits."

Enjoyed by millions in India, masala chai, a spiced, sweetened black tea mixed with milk, is now popular around the world. It is sold all over India by chai wallahs, or tea vendors, who pour the tea from big kettles into small cups. Americans have incorrectly shortened the name to chai (which means simply "milk tea"); masala refers to the combination of spices, which often includes cardamom, cinnamon, ginger, cloves, pepper, fennel, and star anise. Although there are many chai blends available in supermarkets, making your own is quick and satisfying, and the results are much better.

Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color comes from annatto seeds—which have an astringent, slightly peppery flavor—heated in oil until bright red-orange.

You can ask almost any southerner about the comforting savor found in a bowl of chicken and dumplings—or just see for yourself. This version is quick, light, and embellished with mushrooms.

As a child, food editor Gina Marie Miraglia Eriquez regularly enjoyed the hearty stew that her grandmother Mary Pacella prepared as a way to use up surplus produce from the garden. Today, however, Miraglia Eriquez makes it as often as she can during the summer and early fall, using garden produce at its peak.