Simmer

Make this almost entirely ahead (up to two days), and simply reheat before serving. Crusty bread and a salad round out the main course. Serve Sauvignon Blanc alongside.

Active time: 45 min Start to finish: 1 3/4 hr (includes making stock) There's no need for your vegetarian guests to miss out on rich, delicious gravy to pour over the dressing.

This chutney is well worth the 1-month wait it takes for the spices to mellow. Try it with grilled shrimp or fish, or on grilled chicken or cheese sandwiches. Active time: 2 hr Start to finish: 31/2 hr (plus 1 month for flavors to develop)

This is known as chilpachol in Mexico. Don't forget to add a squeeze of fresh lime juice to each bowl.

Active time: 1 hr Start to finish: 5 hr

This variation on the southern staple can be prepared easily with ingredients one usually has on hand. It's hearty, flavorful, and foolproof — a good choice when you come home from work and need supper in a hurry.

This jam is tasty on toast alone, or with some Manchego cheese. Active time: 15 min Start to finish: 2 1/4 hr

This recipe is an accompaniment for Braised Lamb Shanks .

This light starter reinvents the classic side dish of lima beans and corn.

This dish from Ciudad in Los Angeles was inspired by the flavors of Portuguese cooking.

Virginia Flesher of Charleston, West Virginia, writes: "Last spring I attended my oldest grandson's college graduation in New York. The evening before the ceremony, the entire family dined at Town in the Chambers Hotel. I can still remember chef Geoffrey Zakarian's superb lentil soup."

This Asian-style stew features egg linguine, an easy substitute for Chinese egg noodles. Look for Chinese five-spice powder and hoisin sauce in the spice aisle or the Asian foods section of the supermarket.

In this recipe from Rick Tramonto, chef at Tru in Chicago, chewy pearl barley meets silky European butter in an outstanding alternative to arborio rice risotto. For best results, use Parmigiano-Reggiano.

Active time: 1 hr Start to finish: 1 hr

Thakkali Rasam We liked this soup on its own, but in India it is frequently served over rice and topped with a spoonful of warm ghee.

This rich, satisfying main course would be nice with a salad of chopped fresh tomatoes, yellow bell peppers, black olives, and sweet onion. Crusty breadsticks round out the meal, which might end with a plate of assorted grape clusters and anise biscuits.