Simmer

A simple salad with a tangy dressing-perfect for and April picnic.

This recipe is an accompaniment for Blood Orange Tart with Orange Caramel Sauce.

Somen Active time: 20 min Start to finish: 1 hr In a six-part series in 1975, correspondent Elizabeth Andoh taught us about the reverent seasonality of Japanese cuisine. It was with this summer recipe that many of us learned that noodles as well as rice are eaten in Japan. The concept of icy-cold noodles took only one taste to grasp: Andoh's recipe for somen is one of the lightest and most refreshing pasta preparations we've ever had.

Turnips stand in for the usual potatoes, giving this gratin a rich, hearty taste.

New herbed chicken broth is used in this soup; adding the cheese-garlic bread makes it a filling entrée. Serve with a salad of chopped tomato and herbed olives tossed in bottled or fresh balsamic vinaigrette with chopped fresh marjoram. End with slices of pound cake spread with bottled lemon curd and surrounded by tangerine sections.

Oranges and kiwis are among the fruits highest in calcium; almonds are the nuts with the most. This is a light and refreshing finish to any meal.

Active time: 1 1/2 hr Start to finish: 3 1/2 hr This recipe, which accompanied our 1954 article on Tunisia, called for what were then two very exotic ingredients. One, the granular pasta called couscous, is now commonplace in supermarkets across America. The other, dried rose petals, is available by mail order.

Cele Bullis of Gainesville, Georgia, writes: "My husband and I recently went to a restaurant in Alpharetta, Georgia, called Vinny's on Windward. He ordered a pasta entrée with lobster and cream sauce and thoroughly enjoyed it. I'd love to make the dish for him. Can you get the recipe?" This can be prepared with 20 ounces of large raw shrimp instead of lobster, if you like. Peel and devein the shrimp, then sauté uncovered in butter until opaque in center, about three minutes. Cut each shrimp lengthwise in half.

Making chipotle vinegar is about as difficult as making a cup of tea. It is a fantastic tool to have in your repertoire when you want to add acidity with smoke in one easy pour. Use it in your favorite salads or anywhere you want to add smokiness. This recipe is a component of Tamarind Barbecued Duck with Smoky Plantain Crema .

There are generally two kinds of wheat berries available at natural foods stores: hard (high-protein), which are reddish brown, and soft (low-protein), which are blond. We prefer the chewiness of the hard variety for this recipe. Active time: 15 min Start to finish: 1 1/2 hr

This recipe is an accompaniment for Boca Negra Chocolate Chipotle Cakes .

The classic Hungarian dish relies on sour cream both to thicken the sauce and to balance the heat of the paprika.

If you can't find one type of the greens for this recipe, you can either increase the other two kinds proportionally or substitute kale and/or chard.

Canela, a Latin American cousin of cinnamon, is a leading player in this sauce. Once used by affluent Romans in love potions and perfumes, the spice, derived from the inner bark of a tropical evergreen, is hugely popular in New World cuisine, in everything from soups to desserts. This recipe is a component of Grill-Roasted Rack of Lamb in Red Mole .

This recipe can be prepared in 45 minutes or less. This recipe originally accompanied Goan Curried Clams .

Can be prepared in 45 minutes or less.