Gourmet

(Adapted from The Keeper's House)

Allowing the batter to chill overnight gives the yeast time for a long, slow rise, which makes the waffles light and crisp and develops their malty flavor. Active time: 35 min Start to finish: 9 hr

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

Active time: 2 hr Start to finish: 4 hr (includes making fresh pasta)

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

Active time: 15 min Start to finish: 2 3/4 hr (includes cooling)

Active time: 15 min Start to finish: 25 min

Culinary archaeologists Susan Lord and Danilo Baroncini named their cookbook Pani Caliatu (available from Kitchen Arts & Letters in New York), for the traditional Aeolian twice-dried bread. For this recipe, the people of the Aeolian Islands use totani (flying squid). The recipe works just as well with squid found in the U.S. Since squid is often sold cleaned and in parts, be sure to get one set of tentacles per squid body to ensure that there will be enough stuffing. Active time: 45 min Start to finish: 1 1/4 hr

Any type of hot smoked pork sausage such as andouille or kielbasa will do for this takeoff on traditional Louisiana dirty rice. Active time: 45 min Start to finish: 1 hr