Simmer
Beet and Cabbage Borscht
Save the beet tops for a quick side dish: just sauté them with garlic and olive oil, sprinkle with lemon, salt and pepper, and serve.
Mixed Mushroom Soup
By Ann Beck
Linguine with Tomatoes and Artichoke Hearts
A sophisticated dish made from an assortment of pantry staples.
Cream of Cauliflower and Stilton Soup
By Gary L. Walkup
Parmesan Polenta Squares
These can be served with the Veal, Mushroom and Red Wine Sauce or as a side dish for grilled meats.
Pecan Toffee
By Yvonne Askew
Broccoli di Rape and Garlic Soup
The slight bitterness of the broccoli di rape contrasts pleasantly with the sweetness of the garlic. The pasta makes the soup more substantial.
By Barbara Kafka
Red Potatoes with Olives, Feta and Mint
This warm potato salad has a Mediterranean accent, thanks to mint, feta cheese and Kalamata olives.
Moroccan Chicken with Kumquats and Prunes
For a great one-dish meal, serve this rich stew over rice. If you want to make it even more authentic, use couscous, a small grain-shaped pasta that is often found in North African and Middle Eastern cooking. It's available at many supermarkets and specialty foods stores.
Pan-Seared Swordfish Steaks with Shallot, Caper, and Balsamic Sauce
Can be prepared in 45 minutes or less.
Spaghettini with Spicy Tomato Sauce
By Jim Jensvold
Lime Margarita Sorbet
This dessert is a refreshing way to conclude a spicy southwestern meal. For a festive note, dip the rims of frozen Margarita glasses into water and then into a bowl of sugar. Attach a lime slice to the lip of the glass and fill with sorbet.