Simmer

To make the nori rolls in this recipe we used a bamboo sushi mat, available at Asian markets and some specialty shops. It's possible to make the rolls using a double thickness of aluminum foil instead of a sushi mat, but using a mat makes the process much easier.

Adding the whole basil leaves to the finished soup gives it a super-fresh taste.

(COMPOTE DE CERISES NOIRES) When in season, fresh cherries can be used in place of the frozen ones.

Ninety-nine percent of cava—Spanish sparkling wine—is made in Catalonia. So it's natural that the bubbly beverage has found its way into many elegant Catalan desserts. Here it is combined with the luscious flavors and bright colors of strawberries and oranges in a refreshing sorbet.

Some of the chicken's flavorful poaching liquid gets added to the dressing in this spicy Asian-accented dish.

Jell-O has been glimmering and shimmering since 1897, and it took America by storm during the 1920s: That was the era for molded salads and desserts. Jell-O has been a staple in the American pantry since then, and in 1997, in celebration of its hundred-year anniversary, the company brought out a sparkling white grape flavor that is mixed with seltzer rather than water, giving it an appealing spritz. Here we’ve added sweet Muscat wine, too.

This classic dish is good warm or at room temperature, making it perfect for a buffet.

This recipe can be prepared in 45 minutes or less. Find the dried mushrooms in the produce section of the supermarket. Breadsticks and a radicchio salad with crumbled goat cheese and lemon vinaigrette round out the meal. End with poached apricots and honey cookies.

These soft jellies, layered with tart passion-fruit and sweet blackberry purées, are a wonderful summer dessert. Unbelievably cool and delicious, they're well worth the extra time it takes to make them. Active time: 1 1/2hr Start to finish: 17hr (includes chilling)

Spooning this conserve over yogurt makes a light, sweet summer dessert.

Pretty ice cream treats, decorated five different ways. Turn the freezer to the coldest setting for best results. Pack the left-over ice cream into a container and freeze it to enjoy after the bonbons are gone. Begin this recipe at least a day ahead (and you can start up to a week ahead). Once you¸ve mastered the technique here, create bonbons of your own using other homemade ice creams or your favorite purchased ones.