Simmer

"The last time we went to Las Vegas," writes Timothy Arndt of Austin, Texas, "I took my girlfriend out to dinner at Olives in the Bellagio, and we were both impressed with the food and the gorgeous setting. Best of all was dessert — we shared a creamy and exotic coconut rice pudding with tropical fruit." Use any leftover macaroon crumble over ice cream or fresh fruit.

The abundant use of leafy greens is one of the hallmarks of the food of the African continent in general. Here, the familiar collard green, which has become emblematic of African-American cooking, is given an Ethiopian twist in a dish that can be served either warm or at room temperature.

This recipe is an accompaniment for Scallops, Okra, and Tomatoes in Coconut Curry Sauce .

Active time: 15 min Start to finish: 2 3/4 hr (includes cooling)

This fluffy puree makes a sumptuous side dish, as well as a creamy base on which to serve pan-seared salmon or scallops.

All the wonderful flavors and textures of summer berry pie à la mode in an ice cream sundae. For a casual party, offer the individual components buffet style and let guests make their own.

Active time: 1 hr Start to finish: 3 1/4 hr (includes chilling)

Brown rice is not traditionally used for sushi in Japan, but since it's such a healthy whole grain, we've decided to bend the rules. You'll have leftover vegetables, which are great for salads. Active time: 25 min Start to finish: 1 1/4 hr

This sauce is basted on the meat as it grills. It would also be great served alongside; the recipe doubles easily.

Butternut squash and a variety of beans give this vegetarian dish its hearty texture.

The sweetness and creaminess of this cheese celebrate the breaking of the traditional Russian dairy-free fast that precedes Easter and provide a nice contrast to the salty meats and bold flavors of the rest of the holiday menu.

This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15 minutes.

Meriel MacDonald of London, England, writes: "Having grown up at Kinloch Lodge, my family's hotel on the Isle of Skye, I truly understand what it means to be too busy to cook. There were always guests to attend to, telephones ringing, and other interruptions. Still, my mother found the time to cook while overseeing the hotel's day-to-day business. Today, she continues to run Kinloch Lodge, and over the years she has shared with me many of her recipes and cooking tips, which have helped me in my job as catering manager for a large advertising agency. For work events, I often rely on family recipes, because they're dependable and delicious. I also use many of those same recipes for simple home suppers during the workweek."

Active time: 20 min Start to finish: 20 min

Active time: 15 min Start to finish: 30 min

Active time: 15 min Start to finish: 30 min