Simmer

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.

We've based this carbohydrate-rich, one-dish supper on the classic Spanish paella, mixing the lima beans (which stand in for the traditional rice) with tomatoes, chicken and a bit of ham.

(POLLO ALLA MARENGO) On June 14, 1800, Napoléon Bonaparte defeated the Austrians at Marengo, a village in southeast Piedmont. The town has given its name to this chicken dish, which was cooked on the battlefield by Dunand, chef to Napoléon. It is still served throughout the area-as well as in France-and is often made with veal. Serve with lots of bread to soak up the juices; uncork a velvety red Barbaresco.

A great combination of flavors that makes an elegant first course--for brunch or for dinner. The timbales need to be chilled overnight, so begin preparing this dish a day before serving.

Creating her own versions of restaurant dishes is a hobby of Christina's. This is her interpretation of a pasta she had while dining out in San Francisco.

For a low-fat entrèe, be sure to remove all visible fat and membrane from the veal shanks. Tie them to retain a nice shape.

A streamlined variation on the hearty Louisiana favorite.

Can be prepared in 45 minutes or less.

Serve this flavorful saffron-scented dish as either an appetizer or a main course.