Simmer

Mario Batali, star of the Food Network's Molto Mario, is one of the top chefs in New York City, where he owns three restaurants with Joe Bastianich — Babbo, Lupa and Esca. This dish, from Batali's book Simple Italian Food, is served at Lupa.

When cooking with tomatoes in September, buy them ahead of time and let them ripen on your counter.

This light and lovely main course comes from executive chef Jeff Tunks at the acclaimed DC Coast in Washington, D.C.

The long cooking time makes this lamb meltingly tender. Offer noodles alongside.

In this dish, Elena Rovera prefers the clean, fruity flavor of Roero Arneis, a dry white wine from the Piedmont region of Italy. She typically serves the chicken with rosemary potatoes. Active time: 40 min Start to finish: 1 1/2 hr

Serve the ham with baked sweet potatoes and buttered baby peas. Finish with wedges of sponge cake topped with fudge sauce.

This rich red nectar may be eaten hot or cold. I serve it in a demitasse or other small cup. Scrub the beets well before cooking. Taste as you prepare the soup, because getting the right balance of sweet and sour is important.

Hot or cold, this soup is a great starter and can be a meal in itself. It's thickened with potatoes — not cream — but tastes self-indulgent just the same. [NB: This recipe requires a slow cooker.]

Zingerman's is one of the best-known corner delis in the Midwest. This classic creamy potato salad, which has just the right amount of mayonnaise tang, is a mainstay on the menu there.

Serve with: Mixed baby greens with shredded radishes in a citrus vinaigrette, and a sesame baguette.

There's no need to trim the watercress; you can use every bit of it in this recipe. Active time: 30 min Start to finish: 2 3/4 hr(includes chilling)

Treat yourself to fresh clams for this recipe — they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.

The oversize croutons add a nice crunch to this warming dish, which is a cross between a soup and a stew. Serve with: Romaine salad with sliced oranges, black olives, and balsamic vinaigrette.