Simmer

This zippy pasta features the best of Italy accented with Mexican serrano chilies. A Zinfandel or Italian Barolo is the right wine.

The texture of this spicy Brazilian dish falls in between a soup and a stew. Cook it down if you prefer it thicker.

This recipe uses a technique called "sweating" to extract maximum flavor from every ingredient. Although sweating adds a step, this stock is still effortless to make and takes only five minutes longer to cook than the Traditional Fish Stock. I begin by sautéing a very thinly sliced mirepoix (onions, celery, and carrots) with herbs and peppercorns. I then layer fish heads and frames (bones) on top of these vegetables, add a little white wine, and cover the pot. As the heads and bones "sweat" (and steam), the proteins are drawn out. If you peek, you will actually see little white droplets of flavorful protein coagulating on the surface of the bones. After the sweating is completed (about 15 minutes), I cover the bones with water and simmer them briefly. I let the mixture steep for 10 minutes before straining it, producing a stock that is full-flavored and gelatinous. The fish heads are what endow this stock with its marvelous jellied consistency, which in turn gives a luscious mouth feel to the chowder broth.

In addition to the fried parsnip the executive chef at Ashford Castle, Denis Lenihan, often adorns this soup with a poached carved apple.

Pitted prunes replace the more customary mushrooms in this delicious variation.

NORMANDY In Normandy, this richly flavored stew would be served with a composed salad of watercress, shallots, and roasted beets. What to drink: Muscadet, Chablis, or unoaked Chardonnay.

"My husband and I ate dinner at the Dilworthtown Inn, a colonial-style restaurant in West Chester, Pennsylvania," writes Judy Kamp of Oxford, Pennsylvania. "I'd love to know how to make the creamy mushroom soup we both had to start the meal."

Caldo Verde This soup may be made with regular kale, but lacinato kale (also known as Tuscan kale, cavolo nero, and black kale) has an artichoke-like sweetness that's so flavorful, we even loved the soup without the chorizo.

This rich and comforting pudding is served at the floating restaurant Fregatten Sct. Georg III in Tivoli Gardens.

Active time: 25 min Start to finish: 45 min

At the restaurant, the gnocchi are shaped in a time-honored manner that includes pressing each short dough piece against the tines of a fork. Home cooks may find it simpler to roll the dough along the wires of a whisk, as outlined here. Also, if you can't get ground chuck, buy a boneless chuck roast, and ask the butcher to grind it for you.

This unusual Iranian stew is served hot at the table from the casserole in which it has been cooked. The lid is lifted, and the delicious aromas of rich tender lamb, fresh herbs, spinach and beans fill the room. Serve with rice or orzo.

This satisfying entrée goes well with a mixed green salad with cherry tomatoes and a balsamic vinaigrette. It would also be nice alongside sea bass.