Simmer

Elarji (Adapted from The Georgian Feast) This very cheesy cornmeal pudding, made here with grits, is a perfect accompaniment to Georgian Pork Stew. The surprise is that ordinary supermarket mozzarella works better than fresh as a substitute for the Georgian sulguni cheese for which this recipe was designed.

Parsley puree and green onions give this dish its vibrant — and appropriate — color.

In this distinctive dish from Yè Shanghai, the chicken is cooked in simmering water, then brined in salt water and marinated briefly in sweetened rice wine.

These colorful treats are like chilled fruity bread puddings. Start making them at least one day and up to two days before serving.

The word chutney comes from the Hindustani chatni, which means "strong spices." The sweet juiciness of golden pineapples — much more intensely flavored than ordinary pineapples — balances the spices with the lusciousness that only tropical foods possess. But you can substitute regular pineapple if you cannot find the golden variety, and the chutney will still be complementary. Serve it with Jerked Pork Chops or any grilled meat.

This spicy curry is wonderful spooned over basmati rice and paired with green beans. For dessert, dust sliced bananas with cinnamon sugar, then broil and serve with a scoop of butter pecan ice cream.

This float was inspired by the Italian dessert affogato al caffé, which consists of ice cream that has been "drowned" in hot coffee. We added caramelized sugar to the coffee for extra depth and topped it all off with whipped cream, toasted nuts, and chocolate shavings. Active time: 20 min Start to finish: 30 min

Active time: 10 min Start to finish: 10 min

What to drink: The menu's sweet-tart flavors call for a floral Riesling or spicy Syrah.

If your tomatoes are on the acidic side, add a little sugar to the sauce. Active time: 1 hr Start to finish: 14 hr (includes chilling)

Celebrate the start of strawberry season by making this delicious spread. The fresh berry flavor is deepened by the cinnamon.

Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more seasoning than you normally would. What makes this recipe Galicianer (southern Polish) is the addition of sugar. For some reason the farther south in Poland, the more sugar would be added. A Lithuanian Jew would never sweeten with sugar but might add beets to the stock. I have added ground carrot and parsnip to the fish, something that is done in the Ukraine, because I like the slightly sweet taste and rougher texture. If you want a darker broth, do not peel the onions and leave them whole.

Like gumbo, this is a thick and flavorful stew. But it takes a lot less time to make. Active time: 45 min Start to finish: 1 1/4 hr