Simmer
Barley and Lentil Soup
By Cynthia Paige Ward
Barbara's New England Clam Chowder
By Barbara A. Tadeo
Greek-Style Rice with Spinach, Feta, and Black Olives
This dish of spinachy rice with feta and black olives is extremely simple … and therein lies its elegance. Some people simply don't get it. "It's just so humble," they say. To which I respond, "That's what I like about it!"
By Paula Wolfert
Chocolate-Walnut Rum Balls
These dense, moist treat are irresistible. Wrapped in a pretty box, they make a great gift, too.
Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas
Often used in southwestern and Mexican cooking, the crunchy, green hulled pumpkin seeds called pepitas add delightful texture to this smooth soup. Uncork a Gewürztraminer.
Cilantro-Lime Soup
In the state of Yucatán in southeastern Mexico, lime soup is served on even the hottest days. The fresh taste of the cilantro and the sourness of the lime combine to give the soup plenty of zing.
Chinese Plain Rice
The failure in cooking rice is usually caused by using too much water, stirring and peeking too often and using too small a pan for the amount of rice. If the pot is more than half full with rice, change to a larger one.
By Dorothy Lee