Simmer

This is not a traditional chili and has no connection with any Mexican or Texas recipe. It was devised simply as an experiment and turned out to be delicious.

Can be prepared in 45 minutes or less.

A simplified take on the traditional French veal stew. Serve with rice.

Despite its name, this dish is not rice at all but noodles—and not even rice noodles but shimmering, transparent bean threads with lots of chicken flavor. Got that straight?

Serve a nice bottle of Merlot alongside.

(Fagioli all'Olio e Salvia) This is just one of several regional specialties that feature white beans. In fact, beans are such an important historic ingredient in Tuscan cooking that people of the region are called mangiafagioli (bean eaters). Traditionally, the beans in this side dish were cooked in a wine bottle; in modern versions, they are simply baked in the oven or simmered on the stove, as they are in this recipe.

The créme fraîche topping melts fast, so to make the most of its fabulous taste and texture, add it just before eating.

A pretty pink dessert that is refreshing and light. Plums with dark purple skin or flesh will give the sherbet beautiful color. Serve a pot of green tea alongside.

Add a pleasing crunch to this velvety soup by topping it with plain croutons.

Who knew bulgur could be such a great substitute for rice in risotto? And without all that stirring. No, bulgur won’t replace Arborio rice anytime soon—but you’ll be surprised at how good it can be.

Silky and sweet, these onions add a sophisticated touch to adults' burgers (adventurous younger eaters will enjoy them, too).

Use canned beets to cut the preparation time of this colorful salad.