Simmer

For a beautiful, almost bone-white soup, don't let the leeks and onion take on any color as they soften.

It's just as tasty without booze but only as good as the chocolate you use, so shop accordingly.

Achieve the deep, comforting flavors of slow-cooked pho in an hour with a few clever shortcuts.

Cream of tartar is optional, but it keeps the sugar from crystallizing, making this caramel foolproof.

Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.

Nigella seeds can be hard to find; look for them in Indian or Middle Eastern markets, or find them easily online at www.worldspice.com.

Pasta, lush tomatoes, and a pool of ricotta lend this dish all the flavor of a lasagne—without the heaviness.

Instead of tossing all of the ingredients together in this healthy, mayonnaise-free take on potato salad, the potatoes are served on a bed of the creamy avocado-chia dressing. The contrast of the purple potatoes against the green dressing is a real showstopper. If purple potatoes aren't available, this recipe also works well with red-skinned potatoes.

Ellsworth uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: "It's a weekend treat."

Chef Rachel Yang likes her rice "chopstickready": sticky enough to hold together lightly, but with defined grains. To get that texture, rinse shortgrain white rice (a.k.a. sushi rice)—Alison Roman

There's no substitute for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

Where a chutney and mustard sauce overlap. Choose a very ripe– even bruised–peach for easy peeling.

Barley has nice heft and chew, but don't feel limited–use cooked farro, quinoa, or brown rice if you prefer.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

The jammy mash-up of berries with coconut milk and cardamom makes these pops just rich enough-and irresistible.

Lamb's-quarters is a common weed that is being rediscovered as the super-food it was reputed to be centuries ago. It goes by many names, but the most descriptive is wild spinach because that's exactly what it tastes like: Spinach, only way better! If you like creamed spinach, you'll love creamy lamb's-quarters, baked under a cheesy crumb crust.

Serve up the Polish pair as a hearty soup.

Between the rich chestnuts and the buttery rice, this dish has the chops to be a main.