Quick-pickling couldn't be easier.

Make this stew in a large, heavy-bottomed stove-to-oven soup pot, such as a cast iron Dutch oven or an enameled pot.

A fresh take on pan seared scallops comes from the kitchen of State Road restaurant.

This simple purée with preserved lemons is a great dip for fresh vegetables.

Serves 10

You can make a simple, creamy soup without cream, and this carrot soup from my Soups + Sides cookbook is a perfect example.

Serves 6

Susan adapted this recipe from Sheila Lukins All Around the World Cookbook (Workman Publishing Company, 1994).