Simmer

Pass grated cheddar cheese and extra salsa at the table.

Can be prepared in 45 minutes or less. If you have Arborio rice on hand, use it in place of long-grained rice.

In Italy, the panna cotta (molded cooked-cream dessert) at each restaurant was different: Some included hazelnuts; some were made with eggs and some without. Taking a few liberties of our own - most notably adding sour cream - we created the following superb rendition.

(Mashed Potatoes with Cabbage) Can be prepared in 45 minutes or less. This recipe for colcannon is thought to have come to the New World in the 1800s, carried by the great waves of Irish immigration.

The olives used in this traditional recipe are fresh, black, uncured, ripe olives, but wrinkled, salt- cured black olives will do just as well. If you do have ripe black olives from an olive tree in your backyard, drop a handful in rapidly boiling water for about 20 minutes, then drain and use in the reicpe. This is often served with soft polenta.

Many dessert menus include a colorful sorbet plate-light and refreshing after a rich meal. Offer elegant cookies alongside. For the pink grapefruit sorbet recipe, we prefer Essencia, a dessert wine with the unique flavor of orange muscat grapes. It's made by Quady Vineyards in central California. If you cannot find it, use a Sauternes or a late-harvest Riesling.

Ciabatta is a wonderfully chewy classic Italian bread that is being rediscovered by specialty bakers around the country. Look for a rather wide, flat, flour-dusted bread, whether shaped into rolls or loaves. The rolls we used were 4- to 5-inch rectangles, but one or two ciabatta loaves would work equally well. Can be prepared in 45 minutes or less.

It's low-fat milk, not cream, that gives this delicious side dish its richness. Try it with poached, grilled or roasted salmon steaks.

This is terrific brushed onto grilled chicken or ribs, or spread onto brisket or barbecued-pork sandwiches.

Can be prepared in 45 minutes or less.

This is also a great vegetarian entrée.

Serve this lively chili with warm tortillas and a colorful plate of sliced avocado, tomato and red onion drizzled with lemon juice.

This is an adaptation of a recipe by Claire Winslow at The Would Bar & Grill in Highland, New York. Winslow and her partner, Debra Dooley, have found that their clientele is becoming more interested in meatless entrées, especially homey ones like this fricassee. Its great with buttermilk biscuits.

A warming and filling main-course soup.