Simmer

The bay leaves give a faint flavor akin to allspice, and the cinnamon stick contributes its own subtle note.

If you like cauliflower, you'll love this pasta, with its slightly spicy mix of crisp, savory toppings.

Normally we consider ourselves chili purists, but this quickie version — made with a really good bottled salsa — satisfied our craving.

Sophisticated yet incredibly easy, this dish brings the flavors of Sicily to your table.

Cranberries mixed with sugar and citrus are perfectly fine for turkey, but pork needs something a little different. Here, the tart quality of the cranberries is underlined by the horseradish, and together they enhance the sweet, sturdy nature of roast pork.

The combination of seafood, sausage, and grits creates a hearty and homey dish that brings the smells and tastes of the Lowcountry into your kitchen, no matter where you live.

More like risotto than pilaf, this dish is about relaxing with friends and sharing a six-pack. If you put in too much liquid, accept the inevitable and call it duck bog.

The secret to this dish is the touch of Sherry vinegar, added at the last minute; it lends a sprightly note that complements the rest of the meal.

The addition of sour cream makes this creamed spinach extra-tangy and echoes the traditional sour cream served with classic potato pancakes.

Chef Michael Mina created this dish for Epicurious's Wine.Dine.Donate program. He loves this multicomponent dish because it is the essence of summer.

You don't have to feel guilty about giving these to the kids— they're made with real fruit syrup and are bursting with sweet berry flavor.

New potatoes are simply young spuds of any variety that haven't converted all their sugar to starch. We like them because they are small enough to be cooked whole and are excellent boiled or pan-roasted.

Quinotto de Hongos y Camarones
This dish—quinoa prepared risotto-style—is so good, you'll forget it's good for you. Quinoa, whose name means "mother grain," is indigenous to Peru and dates from the time of the Inca civilization. Compared with other grains, quinoa is very high in protein and relatively low in carbohydrates. If you're pressed for time, we found a great substitute for fresh clam broth.

In this innovative use of zucchini, the vegetable adds body to the mussel-filled broth without being overpowering.

The sweet, creamy comfort food is traditionally made with the short-grained "amber" rice favored by Egyptians; arborio makes a good substitute.

Lentils are a very ancient food staple, and have been the basis of diets in the Middle East for millennia. To perk up the flavor of this soup, cooks often add a spritz of lemon juice to each serving at the last minute.

Minestra di farro
Puréed-bean soups can sometimes be monotonous, but here farro's seductively chewy texture is anything but boring. This recipe has the comforting appeal of pasta e fagioli. Farro is available from Far Away Foods (farawayfoods.com).