Simmer
Creamy Grits
By John Martin Taylor
Wild Mushroom Soup with Vegetable Confetti
The stock recipe yields 8 cups; there will be about 1 1/2 cups left over after you make the mushroom soup.
To prepare the mushrooms for this soup, wipe them clean with a damp paper towel. Be sure to cut off the stems from fresh shiitakes. If using morels, rinse quickly to dislodge any dirt from crevices.
Chocolate-Cinnamon Rice Pudding
An easy and scrumptious twist on the classic rice pudding from Habitation Lagrange in Martinique.
Guinness Stout Ice Cream
The malt flavor of Guinness stout marries well with the sugar and milk in this distinctive ice cream--inspired by a recipe from the files of the American Homebrewers Association--and the faintly bitter aftertaste cuts the sweetness.
Penne with Gorgonzola and Tomatoes
By Shelley Berger
Garden Tomato and Potato Salad
By Orah Raia