Simmer

In this preparation, orzo is treated like risotto, which produces richer flavors and a creamier texture — with almost no stirring.

Mole Verde While this mole is best eaten soon after it is made, to appreciate the flavor of all the fresh greens, it can be prepared ahead up to the point of blending and adding the greens. Heat varies very much according to taste, so the number of serranos is optional. Typically this mole has a thickish texture and thickens more as it stands so it may require diluting. For all dishes of this kind, the larger and more compact the chicken the better — no fryers please. And adding extra giblets for a stronger broth is not a bad idea. This mole verde is also popularly made with espinazo, the backbone of the pig, which gives it a delicious flavor. I often make the mole with country-style spareribs cut into pieces.

Making risotto is often thought to be an ordeal of stirring, but it really only takes about 20 minutes. In actuality, it's an easy dish, especially when it's the main course.

This recipe is an accompaniment for Pear and Fig Strudels with Ginger Cream.

"Dinner at J. Alexander’s in nearby Troy is a treat my family enjoys regularly, and there’s one thing we always order: the chicken soup. says Katie Randlett of Wixom, Michigan."Although it sounds ordinary, this version definitely isn’t — it has a rich, creamy texture, and it’s full of goodies like pasta, sugar snap peas and carrots." Sugar snap peas add crunch to this comforting soup. The restaurant uses penne pasta, but macaroni would also work well.

Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.

A lovely change of pace from café au lait, cappuccino or hot chocolate, and lower in fat and calories, too.

A splash of aquavit is the finishing touch to this practically-no-fat starter.

(MINESTRA DI CAMPAGNA) Creativity with simple ingredients is one of the themes of Sicilian cooking. There's no better example than this bean and vegetable soup, which some say evolved from food that fifteenth-century galley cooks made for mariners. Serve an island dry red wine such as Corvo with this.

Active time: 15 min Start to finish: 30 min

Serve these over rice as a main course, or offer as an hors d'oeuvre.

This recipe combines the best of two classic New Orleans dishes — gumbo and jambalaya.

"The Indians and English use them much," wrote one visitor to New England in 1663, "boyling them with Sugar for Sauce to eat with their Meat, and it is a delicate Sauce." Although there is little evidence that cranberry sauce was served at the first Thanksgiving, it is assumed that Indians brought it to the feast. This tangy version gets its intense flavor and color from a mixture of fresh and dried cranberries, along with frozen cranberry juice cocktail concentrate.