Simmer

We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the meatballs exceptionally tender.

Even die-hard chocolate lovers won't miss the hot fudge in these sensational sundaes.

When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Some of us make it at home often because it takes just a few minutes of active time. Topped with honey and cinnamon, it's also great for dessert.

Ann Gillespie of Alexandria, Virginia, writes: "Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. The olives and cinnamon in this stew give it a nice Moroccan flavor. This dish balances sweet and savory with tangy Kalamata olives and golden raisins.

A quick dip in egg and matzo meal creates a light, crisp crust for this boastworthy fried chicken. The perfect foil? A refreshing salad of mesclun greens, baby artichokes, and asparagus enlivened with a smooth, dill-flecked vinaigrette.

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.

Featuring flat little pieces of pasta filled with semisoft cheese, this soup is made by families in the countryside around the ancient spa town of Brisighella, in Romagna. If you don't have time to make the broth called for here, use your favorite homemade broth instead.

Improv: Try mussels instead of clams; substitute basil for the parsley.

Avgolemono, the tangy Greek sauce of egg yolks and lemon, combines with pasta and veggies for a twist on carbonara.

When garlic is cooked very slowly in olive oil, the result is two delicious ingredients — soft roasted garlic and garlic oil — that give this soup an Italian feel and great flavor.

This soup features the flavors of India: aromatic nigella seeds, curry powder, curry leaves, and cumin seeds.

This vegetarian starter has an incredibly silky texture, but less than a tablespoon of butter per serving.

Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.

For subtle spice in this Asian-inspired soup, use half a red chile; add a whole chile for a good punch of heat.