Vegan

We love Marcella Hazan's "no-stirring" method for polenta — the following recipe is based on the one in her book Essentials of Classic Italian Cooking. It does require some stirring, but not the constant attention of traditional methods. Active time: 15 min Start to finish: 1 hr

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Roasted Salmon with Salsa Verde .

This would also be good on broiled sea bass or red snapper fillets.

Other herbs — such as tarragon, thyme or basil — would also work well in this recipe.

Can be prepared in 45 minutes or less.

When we think of gazpacho most of us think of a cold chunky tomato-based soup. But this world-renowned export from the Andalucian region of Spain is actually one of many different types of soup — cold, hot, thin, red, green and white — which share the name gazpacho. White gazpacho remains closer than most modern varieties to the soup's origins as a simple combination of bread, nuts, salt, olive oil, and vinegar. Cucumbers, grapes and a pinch of cayenne elevate what was once a poor man's meal to a refined soup.

Edamame are fun to eat, the slightly fuzzy bright-green pods tickle your lips as you gently suck the beans into your mouth. Provide bowls for the empty pods.

Active time: 10 min Start to finish: 10 min

With a hint of smoky chipotle chile, this relish is a delicious departure from the usual cranberry sauce.

This meatless dish can do double duty as a main course or a side dish.

I do not think that pêches de vigne, French red-fleshed peaches, are available in the United States so, for this recipe, use the most ripe, fragrant peaches you can, and go easy on the orange flower water. Slice, drizzle and serve the peaches immediately, so they are still lightly chilled!