Simmer

This vegetarian starter has an incredibly silky texture, but less than a tablespoon of butter per serving.

Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.

For subtle spice in this Asian-inspired soup, use half a red chile; add a whole chile for a good punch of heat.

What to drink: A red Rhône wine like Châteauneuf-du-Pape or Gigondas, with bold fruit flavors and earthy notes.

We were surprised to learn that a lean meat could produce such a delicious ragù. The nice thing about this dish is that it cooks quickly and is substantial without being heavy, making it the perfect dinner as we head into spring. It's also delicious when prepared with veal.

Made without stock, this light vegetable soup (which was passed down from Elena's mother) is not only easy to prepare but amazingly flavorful. It really benefits from the final addition of egg and parmesan.

Creton
Quebec breakfast at its best, this pâté-like spread is a treat on toast or crackers anytime.

Wonderfully crunchy, toasted panko transforms an ordinary vegetable into a truly special side dish.

This streamlined version of a complex Catalan sauce makes for a gratifying weeknight supper — and a welcome alternative to pasta with marinara. The recipe is easy, and the sauce is made while the pasta cooks.

Editor's note: This recipe was developed by Shane Philip Coffey, the chef at Alias restaurant on New York City's Lower East Side. This rich and luscious dessert came about because I needed a special dessert for a St. Patrick's Day tasting menu. I was on a mission to use my favorite beer, Guinness, something I consider to be one of Ireland's gifts to the world. As the 17th of March drew closer, I looked for inspiration at my favorite Irish pub in Manhattan. As I savored my pint, I saw a Guinness poster that said, "My Goodness, My Guinness!" It was like an angel sang in my ear: "What if you combined a dark chocolate pudding and Guinness, topped it with whipped cream lightly flavored with Guinness, and then put it in a glass to make it look just like a pint of the black?" After a few failed attempts, I got it just right. Make the effort to find a good dark chocolate (about 70 to 72 percent cacao). The better the chocolate, the creamier the dessert. And, unless you have an Irish pub next door where you can pull it straight from the tap, a 14.9-ounce can of Guinness Draught works best.

No, this isn't more British nursery food: Garlicky, sweet, and creamy, it's a wonderful side dish for roasts and meaty white fish.

A good-quality extra-virgin olive oil makes all the difference here. Elena uses Barbera Frantoia XV, from Sicily, which, when tossed with the warm beans, bursts with a gentle grassy flavor.

Caramelized shallots and a dark vinegar glaze turn chops into an extremely flavorful sweet-and-sour dish.

These warm little drinks are delicious — you may want to make a double batch.