Simmer

Soaking the red onion in cold water mellows its strong flavor.

"For me, cooking is a very relaxing and creative process — I just wish I had more time for it," writes Katherine Burk of Seattle, Washington. "I make a point of fixing dinner during the week, but with my hectic schedule (I work in information technology), there are some nights I'm too wiped out to attempt anything more complicated than a peanut butter and jelly sandwich. Usually, though, I can put something together in under thirty minutes." A fast, colorful, and delicious pasta dish loaded with goodies.

The coating on these nuts is wonderfully delicate, and the method couldn't be simpler.

Typical Provençal ingredients give this satisfying pasta salad a French accent. Refrigerate this at least two hours before serving.

This classic Roman soup appears on many menus in the city, but we were disappointed with the versions we were served. Our recipe is more of a crowd pleaser. Active time: 20 min Start to finish: 20 min

Toss salad with the Sunshine Vinaigrette just before serving, so that the greens won't discolor.

Buttermilk and lemon juice add some tang; carrots and celery add crunch.

Active time: 20 min Start to finish: 40 min

This recipe makes more honeydew ice than you'll need for the soup, but it's also terrific spooned into our plum limeade. And this dish, like the limeade, is one that you'll want to serve right away so that the soup won't begin to darken.

This sherbet in waffle cups is the creation of Jorge Rocha Carmona and his wife, Claudia Mendez, owners of Rome Pasteler‭a, Billy Cross's favorite pastry shop in Oaxaca.

A natural with pork, the compote is also a sweet topping for ice cream.