Simmer
Herbed Haddock Soup
Country bread and a salad of thickly sliced tomatoes sprinkled with oil, vinegar and crumbled bacon complete the supper. Strawberry tarts make a lovely finale.
Spicy Lentil Stew
Dhall Curry
In this recipe, the legacy of Cape Town, South Africa's Indian immigrants is apparent.
Rhubarb Compote
I often make a thick crème anglaise to serve with this compote, though it is delightful all on its own.
By Susan Herrmann Loomis
Butternut Squash and Noodles with Coconut, Lime and Cilantro Sauce
This lovely and satisfying main course uses light coconut milk, Thai red curry paste and jalapeño chili for lots of flavor and spice.
Creamy Brown-Sugar Fudge
The fudge in the following recipe, with its unusually creamy texture, is too soft to serve at room temperature. It must be served chilled.
Wild Mushroom-Shallot Gravy
This recipe was created to accompany Brown Sugar-cured Turkey with Wild Mushroom-Shallot Gravy.
Chili Sauce
When you are topping a hot dog or hamburger with chili sauce, it is vital that the consistency be uniform — no meat chunks allowed — and it is traditional among the nations's hot dog chefs that the beef be nearly pulverized. If you cannot grind your own, see if you can have a butcher make an extra-fine grind for this recipe.