Simmer

Poquitos are small, pinkish-brown beans indigenous to the Santa Ynez region. Dried pink beans are a good substitute.

Rosemary and peppercorns in the bouquet garni give an unexpected kick to this chilled dessert, which is elegant on its own or spooned over vanilla ice cream or yogurt.

Croûte Forestière This is based on a croûte forestière I tasted at the Bois Gourmand restaurant outside Champagnole, in the heart of the mountainous Jura region in France. The restaurant is known in the area for its regional specialties, and this was an intriguing interpretation of the typical croûte forestière which is made entirely with morels.

Active time: 30 min Start to finish: 45 min

This would also make a nice dessert either on its own or over vanilla frozen yogurt.

Molasses combines with canned chipotle chilies to give the delicious salad its smoky, robust flavor. Begin preparing this well in advance so that the dried beans get the proper amount of soaking time.

This recipe was created to accompany Apricot Yogurt Cake with Orange Honey Syrup and Halvah Vanilla Ice Cream . Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Active time: 1 1/2 hr Start to finish: 18 hr (includes chilling)

Terrific for a first course or a side dish, this recipe is adapted from the lobster succotash at Kinkead's in Washington, D.C. Chef Bob Kinkead's original uses chunks of lobster, which can be substituted for the large shrimp called for here.

"Drunken" Beans

Consider this delicious dish as a vegetarian main course, too.