Simmer

Don't let the unexciting name of the recipe fool you—this ice cream is unusually good. Active time: 40 min Start to finish: 4 hr

(Salade de Lentilles Vertes aux Lardons) Smoked ham and bacon give this lentil salad a rich, robust flavor. Serve it alongside roasted meats or poultry.

Denise Anderson, Lexington, Ky.
"I created this chili when my husband and I were trying to eat less meat."

Tomatoes and bell pepper also give color and flavor to this impressive side dish.

Active time: 10 min Start to finish: 2 hr

Green chilies and cilantro add some zip to this main course.

We recommend using the freshest watercress possible — if not at its best, it can give the sauce a slightly bitter taste. (Try hydroponic watercress; it's generally better than conventionally grown supermarket cress.) Tanis suggests skimming all the fat from the cooking liquid and serving the broth as a first-course soup, garnished with toasted slices of French bread.

A basil vinaigrette is served in a shot glass alongside each tomato; guests can drizzle it on to taste.

"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.