Simmer

Inspired by Moroccan flavors, this chicken stew recipe is incredibly fragrant while cooking.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

This fragrant coconut milk-based curry from chef Asha Gomez of Atlanta's Cardamom Hill delivers big flavor to this beef stew with very little work. "It's a complete meal, a one-dish wonder," Gomez says.

You'll want to make this recipe part of your summer repertoire; it's the perfect side dish for a barbecue or picnic. It's equally delicious warm, cold, or at room temperature.

Look for new potatoes (freshly dug, thin-skinned tubers that haven’t been stored) to make this hearty side dish.

This versatile coconut curry recipe is incredibly easy to make vegetarian (using vegetable stock, omitting the chicken, not using fish sauce, etc.).

This recipe for hot fudge sauce comes from the ice cream parlor Franklin Fountain in Philadelphia PA.

There are only three ingredients in this cherry compote recipe (and one of them is booze).

The mangoes really help to brighten this black rice salad recipe. And the peanuts give it a much needed crunch.

In this version of the classic Middle Eastern salad, the more traditional bulgur gets swapped for the “supergrain” quinoa.

These new potatoes don't take too long to cook, and do taste great with a compound butter.