Simmer

Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.

Americans enjoyed most of the food at the scores of Italian restaurants that opened in the twenties, but they couldn't understand the appeal of spaghetti and tomato sauce: Where was the meat? To accommodate, the restaurants began to top the pasta with meatballs. This recipe takes the dish a step further by adding the Sicilian flavors of pine nuts and currants.

A thick puree of fresh peaches is added to the rich custard ice cream base. The ice cream can be made up to three days ahead.

The port cities of Normandy-Caen among them-offer almost endless choices for fall menu planning. For this satisfying stew, the natural bounty of Normandy's waters, the rich cream of its pasturelands and its distinctive apple-based brandy called Calvados are combined with savory root vegetables from the local harvest. Start out with your favorite pâté and some cornichons, and serve a crusty baguette with the stew. Pour a white Burgundy or hard cider.

This can be used to lighten any casserole that calls for a white sauce.

A cherry lover's dream: This irresistible dessert has fresh cherries, cherry sauce and cherry ice cream.

From the Inn at Perry Cabin, St. Michaels, Maryland Can be prepared in 45 minutes or less.

A filling of bittersweet chocolate truffles is the surprise in this elegant dessert from Michele Dennis at Zefiro.

We've substituted the florets of regular broccoli for broccoli rabe, since they are more readily available. Use rabe if you can find it at your market; it will lend a stronger, more authentic flavor to the dish.

Top this homey dessert with green grapes and orange slices for a pretty presentation.

Start with hearts of romaine topped with balsamic dressing and diced feta cheese, and pass whole grain bread. Have chocolate cupcakes afterward.

Purchase a roasted turkey leg or whole chicken at your market. This is also a great use for leftover turkey.

This recipe can be prepared in 45 minutes or less.