Simmer
Greek-Style Rice with Spinach, Feta, and Black Olives
This dish of spinachy rice with feta and black olives is extremely simple … and therein lies its elegance. Some people simply don't get it. "It's just so humble," they say. To which I respond, "That's what I like about it!"
By Paula Wolfert
Chocolate-Walnut Rum Balls
These dense, moist treat are irresistible. Wrapped in a pretty box, they make a great gift, too.
Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas
Often used in southwestern and Mexican cooking, the crunchy, green hulled pumpkin seeds called pepitas add delightful texture to this smooth soup. Uncork a Gewürztraminer.
Cilantro-Lime Soup
In the state of Yucatán in southeastern Mexico, lime soup is served on even the hottest days. The fresh taste of the cilantro and the sourness of the lime combine to give the soup plenty of zing.
Chinese Plain Rice
The failure in cooking rice is usually caused by using too much water, stirring and peeking too often and using too small a pan for the amount of rice. If the pot is more than half full with rice, change to a larger one.
By Dorothy Lee
Sweet Potato Soup with Lobster and Orange Crème Fraîche
This is a sophisticated first course. The soup is also nice without the lobster. Uncork a Chardonnay or a French Sancerre.
Roast Pork and Escarole Soup with Pasta
Purchased Italian treats like roasted red peppers, assorted olives, caponata, salami, marinated mushrooms and crusty breadsticks make a great antipasto platter. Biscotti and a bowl of fresh grapes are just right for dessert.
Champ
(Green Onion Mashed Potatoes)
Champ is traditionally served with a well in the middle that has a dab of butter melting in it. The potatoes are usually eaten from "outside" to "inside," dipping each bite into the butter. From the Tinakilly Country House & Restaurant in Rathnew, Ireland.This recipe was created to accompany Beef Tenderloin with Spring Vegetables.
Coconut Rice
The texture of this rice is moist and sticky, so do not expect fluffy individual grains.
Mocha and Raspberry Trifle
Definitely not Ye Olde English Classic, but very delicious and very contemporary. Using store-bought sponge cake (ask for it at your supermarket bakery) or pound cakes simplifies assembly.