Simmer
Mocha Crunch Ice Cream Cake
A big, beautiful dessert that layers chocolate and coffee ice creams with mocha sauce in a macaroon cookie crust.
Roasted Vegetable Broth
The broth can be served on its own as a light starter with or without the vegetables in it. It can also be used in recipes calling for canned vegetable broth.
Folly Island Shrimp and Grits
By Paula Keener-Chavis
Winter Wheat Soup
A second vegetarian wheat soup, this is well worth trying. The recipe calls for winter wheat berries, but it could just as easily be made with spelt. The cooking time difference is minimal. If cooked wheat berries or spelt are on hand, simply add 9 cups (2.25 liters) water to 2 3/4 cups (360 g) cooked berries and continue from there.
By Barbara Kafka
Chinese Curry Chicken
By Susan Bishop-Sauter
Turkey Tortilla Soup
For cool contrast to the spicy soup, serve an orange, red onion and avocado salad sprinkled with ground cumin, fresh lime juice and olive oil. Complete the main course with corn bread, and end with vanilla pudding topped with cocoa powder and chopped pecans.
Aligot Gratin
In France puréed potatoes are mixed with a local cow's-milk cheese known as Tomme Fraîche de Cantal. We've substituted fresh mozzarella — widely available in the States — to give the dish a similar consistency.
Spicy Mussels in White Wine
Serve garlic toast with this to mop up all the savory broth.
By Alan Herman
Carrot Soup
Root vegetables are a staple of Irish cooking. They often show up in soups, such as this one from The Courtyard in Schull, Ireland.