Simmer

(Wheat Berry Salad with Tomatoes, Tuna, and Capers) Kamut, a strain of wheat said to date back to ancient Egypt and now widely available in health-food stores, is a good substitute for Sicilian durum wheat. It is very similar in taste and texture when cooked. Spelt, though a bit chewier, is also acceptable. It too is available in health-food stores.

Garlic is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.

Here's a zesty, colorful-and lighter version of clam chowder that brings new life to an old favorite. Accompany the chowder with a salad of lettuce, carrots and pickled beets; the muffins; and beer or lemonade. Purchased apple pie with cheddar cheese makes a terrific finale.

A rich entrée that's even more satisfying served over noodles.

Freshly picked greens and herbs are essential to cooking in the Apulia region of Italy. Their assertive, often bitter flavor enriches many a modest dish. Here, a just-cooked tomato sauce is enlivened with the peppery taste of arugula.

Can be prepared in 45 minutes or less.

The secret to this dish is to trim the okra very carefully at the top, cutting the stem without cutting open the okra at all.

The potatoes are cooked in chicken broth and then tossed with chives to give the dish a boost of flavor with almost no additional fat.

The dressing is packed with intense flavors, so only a limited amount of oil is necessary.

The components of this recipe-purchased ham or turkey, the relish and dinner rolls- can be combined by your guests to make little sandwiches.

This homey, comforting cereal is like warm granola, especially with the crunchy honey-toasted walnut topping.

An elegant but no-fuss soup.

This easy—to—make soup is a terrific Saturday lunch, especially when accompanied by crusty bread, a salad and beer or apple cider. If you're serving people who don't like spicy foods, eliminate the cayenne pepper.