Simmer

(Pasta allo Scoglio) Tuscany is not famous for its seafood dishes, but fantastic fresh fish and shellfish are available all along the coast. A scoglio is a rocky seashore, and in the traditional pasta allo scoglio, only shellfish from the rugged Mediterranean seaside can be used in the sauce. Many kinds of fish are included in the various renditions prepared up and down the Tuscan coast today. Watch how to clean and prepare shellfish and how to make your own pasta.

This Italian-style stew — called cioppino — makes a hearty supper. Serve it with a green salad, garlic bread and a crisp white wine.

This beautiful and delicious soup is served at The Kinloch Lodge Hotel.

Hoisin adds complexity to the flavor of the sauce. You can save some time — and some tears — by chopping the onions in the processor in two batches.

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of the brand’s 50th anniversary.

This is the one potato salad that purists dream of-plenty of tangy dressing and just a bit of crunch. Low-fat or nonfat mayonnaise and sour cream can be used.

"On a tour of the South, I had dinner at The Boathouse, an outstanding restaurant in Charleston, South Carolina," says Marion Hunt of Valhalla, New York. "Their spicy shrimp and sausage with grits was my favorite meal of the entire trip." The creamy grits and spicy sauce create a nice contrast. Adjust the amount of hot pepper sauce to make the dish as hot as you like.

Be sure to refrigerate the oil, and to use it within three weeks of the date it was made.

As with many widely made classic dishes, the recipe for alubias de Tolosa will vary with each Basque cook; however, this version is fairly representative.