Simmer

Editor's Note: Use this stock to make Neven Maguire's Sweet Potato and Coconut Soup

Coconut milk is one of my favourite ingredients and it makes a fantastic creamy base for all the other robust flavours in this Asian-style soup. Choose firm sweet potatoes with orange flesh for their vibrant colour.

Editor's Note: Use this oil to make Neven Maguire's Sweet Potato and Coconut Soup .

Editor's note: Use this recipe to make Francine Segan's Torta Mimosa . Creamy custard seasoned with aromatic vanilla, this is an absolute basic, used to make hundreds of classic Italian desserts, including torta della nonna and zuppa inglese. It's also served plain, accompanied by fresh fruit, slices of pandoro or panettone, or cookies. This is a simple and very forgiving recipe.

Originating in Italy, mascarpone is a mild and creamy fresh cheese with a consistency similar to soft butter or thick crème fraîche and a fat content between 70 and 75 percent. You may know it as the key ingredient in the decadent Italian dessert tiramisu. This recipe hails from Allison Hooper, award-winning cheese maker and co-owner of the notable Vermont Butter & Cheese Creamery. The overnight process is virtually effortless, and the resulting cheese may very well be the best mascarpone I've ever tasted. Editor’s note: Head this way for our favorite ways to use mascarpone →

Editor's Note: Serve this sauce with Cathal Armstrong's Corned Beef

The beef has to be started 17 days before you want to eat it. Once it's cooked, you can store it refrigerated in its cooking liquid for up to 3 days and reheat it by simmering it in water until it's warm all the way through, about 20 minutes.

Ask anybody's nonna: Making Sunday sauce is not an exact science. You can use other meats—like thick pork chops or short ribs—in place of or in addition to the ones listed here.

The south-of-the-border flavor bursts out of this dish and onto your family's Favorite Dinner list. Let the fiesta begin!

A creamy, cheesy, savory, slow-cooked dish your family will love. No wonder this recipe was a Grand Prize-winner in the Ben's BeginnersTM Cooking Contest.

This julep riff from Bobby Flay tastes fresh and not too sweet.

The Creole dish of red beans and rice has been part of our cuisine for centuries. Traditionally, ham or pork was served on Sundays, and Monday was wash day. Because the beans could cook on the stove all day, it was the perfect meal to use the leftover ham and free up several hours away from the stove while tending to the laundry. You might even say this meal was one of our ancestors' original slow-cooker recipes!

Buttermilk lightens the traditional all-cream panna cotta base—without sacrificing lusciousness.

This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.

Prepared curry paste speeds up this nuanced dish.

Why have plain white rice when you can have taco rice instead? Taco rice slices, it dices, it juliennes... okay, maybe not, but it does have many different uses. Eat it as a side dish, stuff it into a burrito, use it as a base for a bean-and-rice bowl, or use it as a base for a casserole, like in my Southwest Veggie & Rice Casserole . Taco rice doesn't take much more time than cooking regular white rice, but has so much more to brag about.

To create this Girl Scout cookie–inspired dessert, combine vanilla ice cream with the coconut, caramel, and chocolate cookies known as Samoas or Caramel deLites. The final touch is a drizzle of chocolate and caramel sauces.