Simmer

Tamarind gives this hearty stew a pleasant sweet-sour pucker.

There's a time for a 20-ingredient, four-hour curry, and it's not 5pm on Thursday. This shortcut version yields a hearty crowd-pleaser.

Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Sometimes all your body wants is a vacation from intense eating. That's where this feel-good (but fill-you-up) broth comes in.

Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.

This has become a Staplehouse all-star. We simplified it a bit, setting it in jars rather than the buttery pastry crust it’s served in at the restaurant. Don’t worry: We didn’t mess with the shamelessly high ratio of butter and cream to liver.

This chili pleases all palates in my house—it's not too spicy or too mild, but it's loaded with flavor. I love the combination of black beans and chickpeas, but you can use any type of legumes you like. What really makes the chili, in my opinion, are the toppings! Some sharp cheddar, a dollop of cumin-cilantro sour cream, and diced red onions are a must. Sometimes I even add some crushed tortilla chips.

Serve this creamy mousse with gingersnaps instead of spoons.

Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid.

Set this up on Sunday and have tapas at home when you get back from work, all week long. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Here’s a healthful nondairy version of creamy Alfredo sauce; it’s just a bit more sophisticated than vegan mac and cheese and every bit as comforting. Young eaters might like this just as is, but do try to nudge them toward the veggie toppings or the stroganoff variations.

The key to balancing the richness of the cream and the sweetness of the pumpkin in this simple sauce is salty, starchy pasta water. Remember, it should taste "salty like the sea."

Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it perfectly with tangy buttermilk and the fragrantly earthy black walnuts that fall in abundance in the autumn.

Eastern Kentucky–born and –raised chef Colin Perry plies his art now in Montreal at Dinette Triple Crown. The food there taps into traditions of both the far north and the high country South, as in this delectably oh-so-sticky pudding.

Use this flavorful Cuban condiment as a marinade or as a sandwich spread.

Budino is what Italians ask for when they want pudding. Sub in any stone fruit for the plums.

Layer maraschino liqueur–soaked sweet cherries with a tangy yogurt cream and chewy meringue cookies for a dessert that tastes both heart-warmingly retro and totally modern.

Spiced with cinnamon, ginger, and cloves, this cozy drink is a festive jumpstart to the quickly-approaching holiday season.