Simmer

Check the supermarket produce section for fresh peeled and sliced mangoes. You'll need about four cups of diced mangoes.

"While visiting a friend in Albuquerque, I fell in love with a local bakery and cafe called Double Rainbow II," writes Beth White of Phoenix, Arizona. "The food is great—especially the caldo de maìz (corn soup) that I had for lunch." This spicy version gets its hot, smoky taste from chipotle chilies.

This recipe makes great use of the tough outer leaves of romaine, which are often discarded.

We decided to use sweetened flaked coconut rather than fresh coconut for this recipe because it not only saves time but enhances the overall flavor of the dish, adding a touch of subtle sweetness. Soaking the basmati rice strengthens the grains to prevent the rice from breaking down during cooking.

This recipe originally accompanied a story on a matzoh ball taste test.

Freshly ground pepper makes all the difference in this simple recipe.

Can be prepared in 45 minutes or less.

This stew is great served with noodles.

For those who've found the consistency of okra unappealing, there are secrets to keeping it crisp and toothsome: Don't cut into the pod when trimming the stems and don't overcook it.

Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.

In keeping with the Greek flavor of this dish, James partners it with orzo, a rice-shaped pasta popular in Greek cooking.

This spicy appetizer is perfect for a last-minute party.

Impressive—and a breeze to put together. The bombe is just a layering of purchased ice cream, sorbet and cookies, and it's topped off with a store-bought fudge sauce spruced up with chocolate chips and brandy. For Valentine's Day, dress up the dessert even more with chocolate curls and maraschino cherries. Begin preparing this a day ahead.