Simmer

A great dish from Dalvay By The Sea.

This ice cream explodes with twice the vanilla flavor of store-bought varieties.

Pozole Blanco con Salsa de Chile de Árbol This dish is similar to the original white pozole that was created in the 18th century. Some regions now specialize in red and green versions. If you don't have a Mexican market nearby, you may have to order the pigs' feet and pork neck bones from your butcher up to one week before you plan to make this (ask the butcher to split the pigs' feet). If substituting pork neck bones for pigs' feet, you'll need a total of 4 1/2 pounds of neck bones for the soup.

To clean leeks, trim off 3 inches of the green and then slice them in half lengthwise. Run under cold water to remove sand, then continue with the recipe.

Here's an updated coq au vin that's from Fringale in San Francisco.

When preparing beets, trim off all but 1 inch of the roots and the stems. Cooking time may vary, depending on the size of the beet.

Salsa di Pomodoro d'Emilia Emilia would add a sprig of basil or rosemary or a glass of red wine along with the tomatoes, according to her mood. The sauce always turned out a bit differently, yet it was always delicious.

John C. Ryan, Murphysboro, Ill.
"My wife used to make a better chili than I do, which is how this recipe got its name."

An old-school ice cream scoop turns out beautiful curls of melon; the pink peppercorn and bay–infused wine syrup keeps things interesting.

Ravigote sauce is piquant vinaigrette that typically contains onions, capers, and herbs. The hard-boiled egg in this rendition gives the sauce body. Active time: 30 min Start to finish: 1 1/2 hr

Macadamia nuts give these fantastic sundaes even more flavor, as well as some satisfying crunch.

A hearty soup that tastes just as good when rewarmed the next day.

This recipe can be prepared in 45 minutes or less. The cuisine of Goa, a former Portuguese colony, is an exuberant amalgam of Portugal and India. Liberal use of Portuguese vinegar, along with hot chiles (an import from the New World) and spices, produces the scarlet-hued vindaloo curries typical of this state. The following outstanding Goan seafood curry — a milder variation of vindaloo, and with lime juice replacing the vinegar — features clams steamed with sautéed onion, spices, and fresh coconut milk. They are then tossed with grated coconut, cilantro, and a squirt of lime juice and are generally accompanied by a pao, a soft, warm roll (another Portuguese contribution) for sopping up the juices. This dish is equally good with mussels or oysters.

Can be prepared in 45 minutes or less.