Simmer

To make this borscht into a full meal, serve the butter-braised oysters as a starter, or vice versa.

Soupe au Pistou During Marion Cunningham’s last visit with Richard Olney, he made a version of this recipe, which comes from Simple French Food. As he made it, he told her that he thought the trick to cooking is tasting — in the case of the soup that day, adding the right amount of salt and pepper, then cheese, then a little olive oil, and finally some macaroni. After making the soup in our own kitchens, following the recipe from the book (it's highly adaptable to seasonal produce or the contents of your larder), we can understand why this recipe is so loved among Olney’s fans.

The following recipe is based on Marcella Hazan's "no-stirring" method from her book Essentials of Classic Italian Cooking. This recipe originally accompanied Roasted Veal Chops with Shallots, Tomatoes and Olive Jus.They may be seared and roasted while the polenta is simmering.

Can be prepared in 45 minutes or less.

We love Marcella Hazan's "no-stirring" method for polenta — the following recipe is based on the one in her book Essentials of Classic Italian Cooking. It does require some stirring, but not the constant attention of traditional methods. Active time: 15 min Start to finish: 1 hr

A rich-tasting low-fat chowder with lots of spicy curry flavor.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Start this meatless meal with artichokes filled with a lemon mayonnaise for dipping, and serve the risotto with a mixed green and cherry tomato salad and a basket of toasted herb bread. To polish things off, set out a purchased raspberry tart.

Pasta, a recent addition to the Irish culinary repertoire, is fast becoming a favorite. At Longueville House in Mallow, Ireland, ravioli is taken to refined heights in this dish, which is served as an appetizer. They make it with large rounds of homemade pasta, but store-bought gyoza wrappers are a good substitute.