5 Ingredients or Fewer

Shop for smaller parsnips, which are more tender.

"I have been enjoying Aperto restaurant here in San Francisco ever since it opened eight years ago," writes Leslie Appleton, of San Francisco, California. "Everything prepared in that little kitchen is delicious and attractively presented. If you could obtain the recipe for the soft-centered chocolate soufflés served there, you would make me very happy." These can be prepared ahead.

In Rome, this is a typical way of preparing bitter greens. Active time: 30 min Start to finish: 30 min

The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size, you'll need to adjust the amount of garlic butter accordingly.

When choosing a steak, look for meat with good marbling (fat that runs throughout). This keeps the meat from shrinking and drying as it cooks.

Small imported Turkish bay leaves, available at supermarkets, are ideal for this recipe.

Canned red bean paste is an acceptable product, but the homemade kind is obviously much tastier. In Chinese markets, you'll find small, plump dried red beans called _hoong dul,_not to be confused with adzuki beans, _zeck siu dul,_also small red beans that are oblong in shape. This recipe makes about 1 1/2 cups of red bean paste, just enough filling for Sesame Balls. Use regular brown sugar for this recipe.

The abundant use of leafy greens is one of the hallmarks of the food of the African continent in general. Here, the familiar collard green, which has become emblematic of African-American cooking, is given an Ethiopian twist in a dish that can be served either warm or at room temperature.

Ultra-rich and ready in a flash, this pasta dish just might be the ultimate comfort food.

This recipe is an accompaniment for Scallops, Okra, and Tomatoes in Coconut Curry Sauce .

Nice for breakfast on bagels or toast.

This fluffy puree makes a sumptuous side dish, as well as a creamy base on which to serve pan-seared salmon or scallops.