Simmer

This is a refined version of classic split pea soup. It has a thinner consistency than other recipes (though it's still very hearty), and the addition of frozen peas brightens up the flavor.

If you like light, airy matzah balls, you'll like this recipe. It's my son David's favorite, especially when his grandmother makes the matzah balls.

Sephardim (Jews of Middle Eastern and Mediterranean extraction) eat peas during Passover; those from eastern European Jewish backgrounds do not. Feel free to omit the peas — the soup is just as delicious without them. It's important to use a flavorful chicken stock for this recipe, so if you have a stash of homemade stock in your freezer, this is the time to use it. Active time: 25 min Start to finish: 4 hr (includes making stock)

This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden's Mediterranean Cookery.

When adding the flour, it's important to do so delicately. It must be cooked to remove any raw taste. This thickens the soup nicely.

These can be made one day before serving.

This recipe is an accompaniment for Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes .

"The highlight of our trip to Scotland was a stay at Knockinaam Lodge in Portpatrick, on the southwest coast," writes Walter Deegan of Fairfax, Virginia. "My wife still talks about the caramel ice cream served for dessert one evening."

Mango chutney and habañero chili spike this fantastic sauce.

Active time: 10 min Start to finish: 10 min

Talk about simple stews! You don't have to brown the meat — and the stew cooks in an easy hour.

"My girlfriend and I had our first date at The Bridge Café in Westport, Connecticut," writes Terrel Korik of St. Louis, Missouri. "We both enjoyed the corn and basil soup while looking out over the Saugatuck River. I would love to have the soup recipe to try at our new home in St. Louis."