Simmer

To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.

Don't just wake up to coffee and toast, wake up to coffee on toast with this caffeinated breakfast spread that's reminiscent of your favorite milky latte.

This fiery sweet-tart red sauce is smoky, tangy and has sufficient red pepper flakes to let you know it means business.

This has the authentic taste of that old-fashioned ripple of fudge. You can swirl it through just about any ice cream you like. Try it in old-fashioned Tin Roof Ice Cream with chocolate-covered peanuts.

This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine.

Bright and refreshing green goddess dressing perks up the grains in this delicious bowl that's filled to the brim with all the green veggies.

To make these soft-boiled eggs, you don't have to wait for them to come to room temperature. Go ahead and cook them straight out of the fridge.

Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.