Simmer
Split Pea Purée with Pita Wedges
This dip, called fava in Greece, is typically found on taverna menus. As the yellow peas become tender and creamy and the cooking liquid thickens, stir the mixture frequently to prevent scorching on the bottom. This is nice with a chilled Pinot Blanc.
Ham Mousse in Sherry Aspic
The following dish was a popular choice for bridge luncheons in the 1960s.
Chinese Braised Pork with Cellophane Noodles
By Dorothy Lee
Lamb in Spiced Yogurt Sauce with Rice and Bread
Mensaf
This recipe, adapted from Kathy Sullivan and Janine El Tal, international educators and longtime residents of Jordan, is a scaled-down version of that country's national dish, which is usually served in large quantities at important gatherings. Mensaf is eaten standing up, using the right hand to form a little ball of rice and meat. Traditionally, jameed, a ball of reconstituted sun-dried yogurt, is used to make the sauce, but it is replaced here by regular plain yogurt that has been stabilized (with egg white and cornstarch) for cooking. Buy the richest, tangiest yogurt you can find.
Active time: 55 min Start to finish: 3 1/2 hr
Marinated Mushroom Salad
This salad is prepared in the French style known as à la grecque, in which vegetables are cooked in a lemon and olive-oil marinade (often infused with coriander and pepper) and then served cold.
Active time: 30 min Start to finish: 1 3/4 hr
Cranberry Beans
Stitt likes to take advantage of seasonal fresh beans, but he also makes this dish using dried beans such as cannellini, borlotti, and even giant limas. He often serves a mixture, simmering each variety separately, as cooking times differ.
By Frank Stitt
Honey-Ginger Pineapple Crêpes
Pineapple is a good finish to an Asian- or Caribbean- inspired meal. Serve the crêpes with vanilla ice cream.
Chilled Curried Yellow Squash Soup
Can be prepared in 45 minutes or less but requires additional unattended time.
Mixed Berry Spoon Pudding
Rote Grütze
"My husband and I always have the Rote Grütze at the Kempinski Hotel Atlantic when in Hamburg, Germany," says Mary Futchik of Naples, Florida. "Could you could help us get the recipe?"
Consider this a cross between a spoonable pudding and a fruit soup.