Simmer

Canned artichoke hearts give this dish a Mediterranean flavor without the work involved in preparing fresh ones.

If you don't have a rice cooker, this is the way to prepare absolutely perfect rice. The liquid cooks down before you cover the pot, so you have more control over how much liquid evaporates; this makes all the difference between mushy and fluffy rice.

The chicken and vegetables are strained out for a clear soup. If you'd like, save some chicken and vegetables to serve along with the matzo balls in the soup.

This recipe makes enough sauce for 6 to 7 meals (for 4 people) if you figure on 1 pint of sauce per pound of pasta. We used a food processor to save time, and also added a few ingredients to Edith Guerino's original recipe. Be sure to use very ripe tomatoes to get the best flavor. If your tomatoes lack sweetness, the sugar will help balance their acidity.

Requiring just a few ingredients and minimal cooking, this hors d'oeuvre is the epitome of elegant simplicity.

Erin Franzman of New York City, writes: "After reading that duck was part of the Aztec diet, I put it in this simple, hearty tortilla soup for an unexpected, rich twist." Corn tortillas add both body and crunch to this filling dish. Try sliced avocado on top for a splash of cool, vibrant flavor.

Bottled red-curry paste heats up this flavorful, vegetable-rich Thai-style curry.

Although this turkey (or chicken) broth is time-consuming to make, it really does benefit from simmering on the stove for hours. The whole heads of garlic mellow into deep sweetness, giving the broth an authentic Italian flavor.

Here, lemon vinaigrette sharpens creamy white beans for a lively vegetarian meal.

Editor's note: This recipe is excerpted from Harumi's Japanese Cooking , by Harumi Kurihara. To read more about Harumi, click here. Mentaiko Spaghettini This is one of the most popular types of pasta in Japan and is a great example of how a foreign ingredient has been adapted to Japanese taste. I think you will find it quite an eye opener.

In Trinidad and Tobago, crabs are traditionally cooked whole and the meat picked out. This sophisticated dish combines American-style crab cakes with the island flavor of callaloo, a green stew that's the national dish of Trinidad. Here, the stew becomes a sauce, creating an elegant starter or light lunch.

The flavor intensity of watercress can vary, so the amount needed for this soup will vary, too, depending on whether you like a strong or mild watercress taste.

Inexpensive and flavorful, blade steaks become even more enticing when topped with a slightly sweet-and-sour Italian-style vegetable sauce.

Silky caramel sauce served with a foamy soufflé makes for an opulent textural contrast. And unlike a warm soufflé that you bake, this chilled version (and the sauce) can be made ahead.

Enriched with coarsely mashed potatoes, this lively soup makes for an easy supper. Serve the Accompaniments in separate bowls for an interactive touch.