Simmer

Mary Risley, the director of Tante Marie's Cooking School, says, "I come from a family of Connecticut Yankees, and when I was growing up, I spent every Thanksgiving at my grandparents' eighteenth-century home, which was right across from a turkey farm. I’m not quite sure how, but something in that experience inspired this recipe. (Maybe the ingredients reflect what a turkey would like to eat, if asked.)"

There has been much debate over the strange name of this rice and bean combination. One theory suggests that "Hoppin' John" is a corruption of pois à pigeon, French for pigeon peas, with which the dish was originally made in the French colonies of the Caribbean, where it was likely created.

For a vegetarian version, substitute canned vegetable broth for the chicken broth; the result is equally delicious.

Dry-toasting the barley adds a nutty taste and helps the barley retain its texture in this excellent meatless dish.

Nutmeg adds nice flavor to this soup.

This easy-to-make dish combines the sweetness of tomatoes with the briny essence of capers.

Packed in jars that are decorated with red ribbon and candy canes, this sweet makes a festive gift. To crush the peppermints coarsely, tap the wrapped candies firmly with the bottom edge of any unopened 15- to 16-ounce can.

Begin by offering crisp breadsticks with roasted red peppers, black olives and marinated artichoke hearts on a bed of arugula. Follow the stew with apple pie.

There are times when I am inspired to make a new dessert after eating something I’ve loved. But, there are also times when my inspiration comes from eating something I didn’t even like. In that case, the impetus shifts from "how can I do something as wonderful as this," to "how can I make this better?" This sweet corn ice cream came from the latter impulse. The original dessert, sampled in a small Mexican restaurant, sounded unusual and intriguing, but turned out to be riddled with distracting icy bits of corn kernels. Still, I love the corn, and was taken with the idea of doing my own, perfectly smooth and silky corn ice cream. This is the result. It is creamy-textured and luscious, with a subtle corn taste. Since the flavor of the ice cream is wholly dependent on the sweetness of the corn, make this ice cream with the freshest corn you can find.

This indulgent Cognac-spiked dessert fondue is perfect for a romantic evening by the fire.

A typical chili of the depression years consisted of cheap meat stretched by even cheaper beans. Chili remained modestly popular even when the hard times waned, until Lyndon Johnson boosted its national profile during the 1960s. Now chili is back and bigger than ever. Even with the modern addition of smoked jalapeños (chipotles), the inclusion of black beans and beer, and a stylish drizzle of lime crema, this recipe is a classic-hot, hearty and filling.

The fish steams directly atop the gently simmering vegetables in this flavorful and very easy dish. Serve with steamed rice tossed with lots of chopped fresh cilantro. Market tip: Choose Pacific or Alaskan halibut rather than Atlantic halibut. Or substitute another firm white fish, such as Alaskan cod, mahimahi, or striped bass.

The veal shanks are extremely tender and have lots of great-tasting sauce. Serve them with the butternut polenta and steamed rapini (also called broccoli rabe), and offer Pinot Noir with dinner.

This recipe calls for both "true" artichokes — known botanically as globe artichokes — and Jerusalem artichokes, which are actually an unrelated root vegetable (sometimes called Sun Chokes). In the soup, the Jerusalem artichokes enhance the flavor of the leafed variety. Active time: 30 min Start to finish: 1 hr

Shullie Neumark of Rancho Palos Verdes, California, writes: "I like cooking but I'm a little bit impatient, which is why I make dishes that can be done ahead of time — and quickly. I hate being rushed before meals, especially when guests are on their way over. Those guests are usually good friends or members of our large family. Often I'll prepare some of the Russian and Lithuanian recipes passed down from my relatives." Shullie's lighter take on the classic dish features tomato sauce instead of sour cream.

It's very important to use small oysters — such as Kumamoto or Prince Edward Island — in this soup. The oysters themselves (not the shell) should be no more than 1 to 1 1/2 inches in diameter. When we tested the recipe with larger ones, the flavor was much too briny.

Laura Trevino of Washington, D.C., writes: "This hearty chowder is the perfect thing for a chilly evening. Serve it with dark beer and crusty bread or oyster crackers."