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Spinach, Pear and Green Bean Salad with Riesling Dressing
Riesling gives the dressing a delicate flavor. Crumbled blue cheese and toasted walnuts are sharp-crunchy contrasts with appeal.
Soba Soup with Spinach and Tofu
Japanese connoisseurs of the noodle hold soba, made primarily of buckwheat flour, in particularly high regard. Here the nutty taste of the soba noodles is set off by a restorative broth in which miso is a savory option. Can be prepared in 45 minutes or less.
Wild Mushroom Risotto
Popular in the Italian kitchen for eons, risotto and wild mushrooms were embraced in the nineties by American home cooks and restaurant chefs alike. Offer this delicious version as a starter or a main course.
Chicken and Andouille Sausage Ragù
This hearty winter stew has rich, deep flavors that improve if the stew rests in the refrigerator overnight. what to drink: Rioja, Syrah, or any medium-bodied red wine with soft berry fruit and some spice.
Maple Squash Purée
Maple squash is a time-honored Thanksgiving staple, but there are plenty of other ways to go with butternut. See our variations, below, for a few ideas.
Active time: 30 min Start to finish: 45 min
Onion and Fennel Bisque
Teri Carpenter of Albuquerque, New Mexico, writes: "On a trip to British Columbia, we dined at Blue Heron Inn, on Porpoise Bay, in Sechelt. They served a fabulous onion and fennel bisque. Could you get the chef to share the recipe with Gourmet?"
This bisque is so lush that demitasse cups make an ideal serving size.
Active time: 30 min Start to finish: 1 hr
Mushroom Tortellini in Mushroom Broth
For more information about forming tortellini, see Wrapped Around Your Little Finger.
Active time: 3 hr Start to finish: 3 1/2 hr
Autumn Apple Sauce
I like to mix up several kinds of apples for great-tasting applesauce. I prefer it coarse, so I cook it for a short time and then mash it only slightly.