Simmer

Active time: 30 min Start to finish: 4 hr (includes chilling and freezing)

Ground cardamom is worth seeking out for this recipe — it adds another dimension to the dessert. The spice can be found at many supermarkets, Middle Eastern and Indian markets, and specialty foods shops. Active time: 15 min Start to finish: 1 3/4 hr

The slightly sweet sautéed shallots add a twist to the classic Swiss cheese fondue. In addition to the bread, boiled red-skinned baby potatoes cut in half make great dippers.

This recipe can be prepared in 45 minutes or less. Contrary to what their name suggests, the color of "red" lentils is actually closer to orange. You can also use brown lentils, but the results will be different. Red lentils fall apart as they cook, creating a creamier base, whereas brown ones hold their shape (and take a little longer to cook).

Every region of Italy with a coastline has a characteristic fish soup. This Roman version is spicy with garlic and hot chile. It contains a minimum of liquid, so it is more like a stew than a soup. Use whatever fish varieties are available with the exception of strong-flavored oily fish, which would overwhelm the delicate shellfish.

Look for Old Bay seasoning in the spice section of the supermarket.

"Even in the spring it can be very chilly here in New England," saysMichelle M. Littlefield of Feeding Hills, Massachusetts. "My mom and I like to prepare this soup on weekends — and our entire family loves to warm up with a bowl of it."

The tortilla strips need to dry overnight, so begin making this one day ahead.

(Gelat de Crema Catalana i Xerès amb Mel i Figues) The mellow, almond flavor of Amontillado Sherry works especially well in this rich, creamy dessert.

We serve our remake of the Mojito—a Cuban cocktail—in lime bowls, but Martini glasses would also look sleek.

Active time: 15 min Start to finish: 45 min

Truffle oil adds earthy nuances to this summer soup, but don't worry if you don't have any on hand: The soup will still be good without it. Open a nice bottle of Champagne to go with the meal.

Ribollita In leaner times, this hearty soup provided a delicious way for Tuscans to use their leftovers: Ribollita means "reboiled," and the soup was always eaten two days in a row. Plus, it was poured into the bowl over a slice of stale bread, which we recommend that you do, too. Begin making it two days ahead, and don't leave out the final drizzle of olive oil.