No-Cook

A milk pudding that dates back to the Middle Ages, syllabub was first prepared by milking the cow straight into a bowl containing "Sille," a wine that used to be made in Silléry, in France's Champagne region. "Bub" was medieval slang for a bubbly drink. There are a number of syllabub recipes in eighteenth-and nineteenth-century Irish cookbooks. This modern version calls for a sweet dessert wine and whipping cream.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

It's important to look for very ripe Hachiya persimmons — they are incredibly astringent and tannic when not at their peak. The fruit should feel like a water balloon when squeezed and appear almost translucent. Active time: 5 min Start to finish: 5 min

This simple union of two splendid regional specialties is eaten throughout Emilia-Romagna.

Can be prepared in 45 minutes or less but requires additional unattended time.

This drink is sometimes known as a Napoleon.

To serve as a drink, freeze until just slushy but not solid. Look for Angostura bitters in the liquor section of the supermarket.

This pretty and refreshing soup - flavored with curry, cumin, ginger and garlic-is quick to prepare: Just put everything in the blender and puree it.

A homemade version of vanilla extract.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)

Variant: Eddie Brown

This recipe yields more than is needed for the Parisienne apples. Use the remainder on pancakes or waffles, or as a flavorful boost for hot cereal. Active time: 10 min Start to finish: 10 min

This recipe was created to accompany Fried Grits with Red Pepper Sauce