Simmer

Here’s a soup that comes together in no time, yet tastes as if it has been simmered for hours.

Oh, how I adore this soup, which I discovered at The Bakery in New Paltz, New York. A simple Italian classic, this soup has a number of variations, but I find there’s no need to dress up the basic formula. Escarole is a sturdy green that’s too tough for many salads, but it cooks quickly and, combined with cannellini beans, gives an almost buttery scent and flavor to the soup.

This Asian-style soup is ideal when you’re in a hurry. It can be on the table in about twenty minutes.

Thick, hearty noodles make this fifteen-minute soup substantial, yet it’s not too filling to serve as an introduction to another course.

When I first came up with this soup, I was looking to make something speedy to serve with a main dish salad. And speedy it is, taking only about fifteen minutes from start to finish, yet it tastes like a long-simmering soup. At first, I thought I was imagining things, but I’ve made it many times since, and that’s just how long it takes. The tiny bit of red curry gives it ample heat; if you’d like a spicier soup, use more, and for a less spicy effect, omit the red curry altogether

Every time I bite into a piece of Banana Cream Pie (page 109), I immediately start thinking about banana splits. Shortly after coming up with the cream pie recipe, it occurred to me that with the addition of just a few more ingredients, I could re-create a classic banana split, which includes bananas, strawberries, and pineapple, ensconced in a cream filling. With a Marshmallow Fluff Whipped Cream topping, a sprinkle of walnuts, and a drizzle of hot fudge sauce, Ultimate Banana Split Pie is as close as you can get to the real thing. For best results, make this pie the day you intend on serving it so that the bananas do not turn and the juices don’t break down the cream.

This is a unique pie because it’s not baked, thus allowing the strawberries to hold their shape and maintain their delicious fresh taste. With its combination of fresh strawberries, cream filling, and a strawberry glacé on top, this pie is perfect for a picnic or potluck gathering. Please note that the glacé part of this recipe should be made at least 4 hours (and up to 4 days) before the rest of the pie so that it has time to set.

This sauce can be refrigerated for up to one week or frozen for up to one month; let cool completely before storing in an airtight container. Thaw frozen sauce completely in the refrigerator.

These shapes are used to top the Petits Fours (page 192). Use the same set of cutters for the cakes and the cutouts.

This is an excellent all-purpose frosting that can be used to top any cake—from cupcakes to a multitiered wedding cake. Its flavor is adaptable, too; two of our favorite variations are lemon (which we paired with our Lemon Curd Cake, page 153) and chocolate (which adorns the Dobos Torte, page 203).

For the prettiest chips, use blemish-free pears that are not quite ripe. A mandoline will help make the pear slices perfectly even.

This recipe was found in a little brown book that belonged to Willard, Mrs. Rowe’s second husband. This pie is time-consuming to make, but well worth the effort for those who love milk chocolate. It’s as smooth as a creamy chocolate popsicle. Try it with the Gingersnap Crust (page 22) for a flavorful interplay between smooth and spicy. Serve chilled.

This recipe was found in a notebook belonging to Bertha, one of Mildred’s sisters. It was clipped out of an old newspaper and pasted onto a page of the notebook. It’s a festive-looking and showy pie offering a delicate almond-coconut flavor and a spongy, frothy texture somewhere between meringue and marshmallow, with a hint of chewiness from the coconut. It makes a delightful addition to any holiday table.

The miniature marshmallows are a great time-saving device in this recipe. Full-size marshmallows also work, but they’re more difficult to measure and don’t melt as quickly.

Less puffy and showy, but just as delicious as Mrs. Rowe’s Meringue (opposite), this family recipe is a tougher breed. The salt and cornstarch fuse and stabilize it, making it easier to manage and giving it a harder glaze once it’s baked, which means less likelihood of weeping.

Add a sleek touch to a significant celebration, such as an engagement party, with cupcakes topped with striking caramel-dipped hazelnut spikes. Dark chocolate frosting is shown, but caramel buttercream (page 307) is another option (and would complement the toppers).

Made with beaten egg whites, this frosting is similar to meringue, but is more stable and sturdy enough for piping. And, like meringue, it also takes well to browning with a small kitchen torch. Use immediately, as the frosting will harden quickly (have your piping bag ready).