Simmer

This recipe originally accompanied Poppy-Seed Angel Food Cakes with Lemon Syrup .

Posole is a thick, hearty stew typically containing corn and pork that originated in Jalisco, Mexico. Since I wanted to make this recipe vegetarian anyway, I decided to take it in an entirely new direction. The dried cherries may seem a little odd at first, but they lend a pleasant sweet-tartness to the dish while the pecans take it a bit deeper into the South. In the United States, we call the dried posole "hominy."

Capers lend tangy contrast to the sweet bell peppers. Serve the stew over egg noodles

Jean-Yves Jaulin's Mojhettes au Jambon

Asparagus heralds spring! It still may be a little early, but as the asparagus season moves along, the stalks will be less woody.

Greens boiled with pork have been part of the southern table since the beginning. Some of the flavorful cooking liquid, called pot likker, is spooned over the greens before serving.

This recipe can be prepared in 45 minutes or less. In this recipe hot pasta is tossed with an uncooked sauce of oil, herbs, a little vinegar, mozzarella, and raw garlic. The pasta absorbs some of the vinegar and oil and slightly melts the mozzarella. We call for bocconcini — bite-size pieces of mozzarella — but regular fresh mozzarella cut into 1/2-inch cubes would work just as well. Tip: When incorporating raw garlic into a dish such as this, buy the freshest garlic you can find. The cloves should be dry and tightly packed together, and they should feel firm. Old garlic may impart a bitter, strong flavor — overwhelming the other components.

This smooth sorbet can be made without an ice cream machine.

This recipe can be prepared in 45 minutes or less.

Larry's inspiration for this soup was a dish that he enjoyed while vacationing in Japan. Look for the oriental sesame oil in the Asian foods section of the supermarket.

This rendition of the traditional southern side dish is served chilled.

Can be prepared in 45 minutes or less.

Beets for this refreshing cold soup were sometimes finely diced, other times coarsely grated. We liked best whichever we were being served, and I still alternate, indiscriminately.