Simmer

In addition to the herb mayonnaise and blue cheese coleslaw, sliced tomatoes would be perfect alongside.

The fudge can be cut into three wide bars. Wrap each in cellophane and tie with ribbon, adding a butter knife to the bow.

Based on two root vegetables, this soup tastes sophisticated nonetheless.

"The Watermark restaurant here in Cleveland is my favorite place to take out-of-town guests—and I find other excuses to go, too," writes Bob Charleton of Cleveland, Ohio. " Last time I went there, I had lunch in the Garden Room, a glassed-in space overlooking the Cuyahoga River. The highlight of the meal was an unusual pumpkin soup topped with cheddar cheese." Surprisingly easy to make, this soup is flavored with cumin and chili powder.

Active time: 50 min Start to finish: 1 1/4 hr

This is a light and elegant update of the San Francisco original that was invented at the Hotel St. Francis by chef Victor Hirtzler. Though it is often served topped with anchovies, we love the way it tastes without them. Active time: 15 min Start to finish: 2 1/2 hr

For a light meal, all you need is some crusty French bread and a garden salad to go with this comforting soup.

These clams in garlicky broth were named after Bulhão Pato, a 19th-century Portuguese poet. Although his verses have been largely forgotten, the dish remains popular throughout Lisbon. Serve it as the first course of an elegant meal or as the main course of a light lunch.

Think you don't like brussels sprouts? Think again: These are pretty irresistible.

Offer thinly sliced serrano ham or prosciutto and bowls of stuffed olives and toasted almonds along with the beans.

Active time: 40 min Start to finish: 1 1/2 hr While you could make one without the other, Blue Ginger's shrimp toasts go so well with this flavorful soup that the two recipes function as a pair. We think of the combination as an Asian twist on soup and a sandwich.

Apples bring a mild sweetness to this rich soup, which can be made a day ahead.

Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sautéed vegetables.

Making your own ketchup may seem a bit over-the-top, but we promise it's worth it. It's easy to do, and homemade is so much more delicious than supermarket varieties, which are loaded with corn syrup.