Simmer

Purée de Carottes et Pommes de Terre Active time: 30 min Start to finish: 1 hr

Soupe aux Pois Active time: 30 min Start to finish: 4 1/2 hr

This recipe was developed by Houston pastry chef Pamela Manovich, with the help of Girl Scout Laura Watkins.

Active time: 20 min Start to finish: 4 hr

I use a small, plump, shrewdly marketed black lentil dubbed "beluga" for this soup, but you can use dark green French lentils or flat olive-green ones, or you can try other pulses such as split peas — green, orange, or gold. Just be prepared to adjust the amount of stock or water. Whole cumin and black peppercorns, crushed just before you add them to the soup, flavor it boldly. I have served this soup three different ways — straight from the pot, irregularly mashed in a mortar, and fully puréed in a blender or processor. Each method produces a different texture and character, and I like all three.

Bianco Another Corfiote fish recipe with an Italian-sounding name. Bianco is pungent with garlic and is called "white" because it is made without tomatoes.

A popular salad on the island of Pantelleria.

Active time: 20 min Start to finish: 30 min

What to drink: Sangiovese wines are a classic pairing with robust pasta dishes. Try the Cantina di Montalcino 1999 Poggio del Sasso, a good-value Super Tuscan.

A great starter for a robust autumn or winter dinner—even for the Thanksgiving meal.

These no-bake bites can be made two hours ahead and are designed to taste best at room temperature, making them perfect for parties.

Active time: 15 min Start to finish: 25 min

This variation on the classic chilled leek and potato soup includes a cucumber-chive puree, which adds a refreshing and flavorful twist.

Although they no longer remember who gave it to them, my parents received a fondue pot for their wedding. I have distinct memories from childhood of standing on my tiptoes, peering over the stove top and begging my mother for another chance to whisk the bubbling cheese mixture. As the cheese became thicker and thicker, we all took turns stirring. Since preparation for dinner was a family affair, fondue was a meal reserved for special occasions.