Vegan

I like using Israeli couscous for this dish, although pearl barley may be substituted. This couscous is quite starchy and should be rinsed after cooking.

This versatile tomato sauce gets its name from the addition of chiles—arrabbiata is Italian for angry. It's great on pasta (especially linguine with clams), roasted meats, and fish.

This simple seasonal soup depends on a single farm-fresh ingredient: corn. Its essence is captured in this purist's purée.

This relish is an appealing condiment and makes a quick hors d'oeuvre — spread toasts with goat cheese and top with the relish. Active time: 10 min Start to finish: 10 min

The leftover braising oil is extremely flavorful. You can toss it with pasta or use it in dressings. This recipe is an accompaniment for Monkfish and Clam Bourride .

For this soup, cook your favorite winter squash.

Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.

Active time: 15 min Start to finish: 15 min

Active time: 20 min Start to finish: 20 min

Active time: 40 min Start to finish: 1 3/4 hr

This refreshing dish can be prepared and chilled two hours before serving.

This chutney is great with sautéed scallops, grilled shrimp, or grilled lamb. Active time: 15 min Start to finish: 15 min

Active time: 25 min Start to finish: 1 1/4 hr