Simmer

The sauce is a recipe from Sue Ann's father. She uses it with purchased tortellini in this recipe, but she also pours it over chicken, which is then baked, for an instant cacciatore-style dish.

Ragoût de petits L
égumes au Parmesan et Vinaigre Balsamique Also nice as a meatless entrée—with some crusty French bread, of course.

A hearty soup that's very low in fat.

Can be prepared in 45 minutes or less.

You can use purchased sauce here, your own homemade or the versatile This is terrific over pasta.

The recipe for the coconut pudding is adapted from Mexican Light Cooking by Santa Fe-based chef Kathi Long.

Use alphabets or little stars, orzo, or tiny circles. Or use a combination of them all. The child in your life will love this, and so will the child in you.

This recipe originally accompanied Frozen White Chocolate and Hazelnut Dacquoise .

Don’t bother peeling the shrimp for an everyday meal — just team them with cole-slaw and toasted bread (and napkins); follow it all with sliced bananas and pecan cookies. When it’s time for a party, peel the shrimp, and place them on angel hair pasta tossed with a colorful selection of roasted bell peppers. Vanilla bread pudding with brandy sauce is a special finale.

Excellent served cold in summer, the soup also makes a soothing hot starter during the colder months.

This recipe can be prepared in 45 minutes or less.

A radicchio and fennel salad with red wine vinaigrette adds color and crunch, and warm focaccia rounds out the entrée. End the meal with poached pears and biscotti.

In this recipe we call for creamed honey, another name for the crystallized, or non-liquid, form of this sweetener.

This would also be delicious paired with chicken or shrimp. This recipe originally accompanied Sake-Marinated Sea Bass with Coconut-Curry Sauce.

Dark chocolate never goes out of fashion, but white chocolate was all the rage in the eighties. Foodies couldn't get enough, enjoying it in truffles, tarts and sumptuous ivory-colored mousses like this one.