Simmer

How do you spot a Yankee at Mrs. Wilkes'? He motions toward the turnip greens and says, "Please pass the spinach."

This golden curry cooks quickly, so the vegetables are just tender. A flourish of mint adds the final spark.

"Being a vegetarian, I was delighted to find a hearty meatless main dish at the Stamford Plaza hotel in Auckland, New Zealand," writes Barbara Abbott of Santa Rosa, California. "The mushroom risotto was outstanding; I'd be pleased if you could get the recipe."

In a classic pairing, tarragon brightens up chicken for spring. Serve with steamed rice to soak up the luscious sauce.

Veal and pork combine in the rustic sauce.

Foster's variation on a simple Tuscan classic might be considered heresy to purists, but our customers are crazy about the addition of olives, sun-dried tomatoes, and spinach. It's a great dish for summer buffets. The salad can be made a day in advance; serve it lightly chilled or at room temperature.

Active time: 20 min Start to finish: 20 min

Be sure to use powdered fruit pectin in this recipe — don't substitute liquid pectin or a low-sugar variety. Active time: 10 min Start to finish: 45 min (includes chilling)

This tangy, spicy chutney is a twist on southern pickled watermelon rind. Active time: 45 min Start to finish: 25 1/2 hr (includes chilling)

This is a variation on the Sicilian classic gelo di melone, which is steeped with jasmine flowers. We substituted anise seeds but kept the traditional garnishes of chocolate shavings, pistachios, and whipped cream. Active time: 30 min Start to finish: 4 hr (includes chilling)

Active time: 15 min Start to finish: 3 1/2 hr (includes freezing)

Active time: 30 min Start to finish: 40 min

This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.

Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.