I’ve mentioned (in print!) that Massaman my favorite and in my opinion oft overlooked curry. It’s also, um, complex. It takes a arm’s-length list of ingredients and it’s a time-intensive process that takes some practice (see my post on the process here). If it’s your first curry-go-round, start with a pre-made yellow, red or green curry paste as a base with some coconut milk. If you dig the Massaman like me, though, this recipe is a great, great version.

In the end, I posted this recipe mostly because the picture turned out pretty good. The meal itself is a little fussy, and didn’t make a result worthy of the fussiness. I’ll take what I learned and roll it into a new recipe in the future.

So many warm, winter meals are heavy, meaty and fatty, but this recipe proves they don’t have to be. If you use mushroom broth, it’s entirely vegetarian, and the mushrooms, carrots and sweet potatoes are chock full of good-for-you vitamins and such. Pshaw, butter? Biscuits? So sue me. It’s absolutely delicious. Note: Your biscuits need not be flower shaped. :)

I was originally scared to try grilled pizza, worried about the dough sticking to the grill or falling through the grate, but it’s easier than I expected. Plus, the crisp, hot results are fantastic

Basic is right. This recipe only has five ingredients, but it’s simply delicious. I’ve had nice results with freezing the sauce, too.

Although very healthy and very easy, this original recipe was also a bit bland. I’ve amped up the spice in our version below.

Use this sauce recipe over any combination of pasta, vegetables and meat, or with the Local Dish recipe for Baked Chicken Parmesan. It’s a simple combination that uses canned tomatoes, but the time on the stove and the care you put in makes it better — and cheaper — than pre-made sauces any day. Consider doubling the batch to freeze half for later.

This simple recipe adds winter squash (whatever you have on hand) and shitake to a traditional risotto. A green salad or other vegetable side would make the recipe more of a meal. I’ve tweaked this recipe slightly from the original in suggesting a smaller dice for the squash, as a commenter suggested.

While not really a traditional cajun dish, this quick and easy recipe uses the spice of store-bought Andouille to make simple ingredients into a great dinner. Serve with corn bread, if desired.

Stuffing peppers is simple in process, but don’t underestimate the amount of time the technique takes. Even so, the effort makes a special-occasion meal that will impress family or guests. Don’t be afraid to substitute or experiment. Once you have the technique down, you’ll find stuffed peppers work well with a wide variety of flavors and combinations.

Fresh ingredients, simply prepared. Roasting the squash adds a lot of flavor.

This is more of a technique than a recipe, but instructions are still a necessity. I naturally recommend going for farmers market tomatoes here, but choose organic if that’s not possible. Either way, wait until they’re very ripe. Thanks to the guys at The Bitten Word, who rarely lead me astray. Notes: Always prepare more jars and lids than you think you’ll need. I’m also not putting down a cooking or preparation time, because you’ll likely need more time than you originally think, too.

Creamy and spicy, this dish is Indian comfort food at our house. Gathering the spices together is the hardest part, but once you have them on hand, you can put this exotic meal together in an hour. For Indian spices, I usually go to the small grocery near Taste of India, which I describe here.

This “recipe” is so simple that I don’t know if it qualifies as a recipe, but the results are so delicious that I must share it with you. If you don’t have the vegetables I did on hand, feel free to substitute. As long as you use fresh veggies and good cheese, you can’t go wrong.

This isn’t your typical potluck potato salad. The leeks and mustard seeds add a level of sophistication that makes the easy-to-prepare recipe seem very upscale.

Only add the garlic-lime sauce after the pork chops are off the grill in order to keep the pork tender, and prepare to be wowed with flavor.

When I followed the original recipe for this salad strictly, the result was interesting but very, very bland. I’ve made some modifications here, but feel free to add more zing any way that you would like. The recipe is still worthy of a place in the archives because it’s a great no-cook dish for summer and a great way to use up plentiful squash.

Forgive the vague nature of this recipe, but bruschetta isn’t an exact science. It’s all about proportion and personal taste. The only firm rule is this: Use the freshest and highest quality ingredients, and your bruschetta is sure to please.

Vanilla beans are expensive, and if you don’t have one on hand, feel free to substitute a good quality vanilla extract. Natural mint ice cream will be a creamy white rather than green, but you can add a few drops of green food coloring if desired. NOTE: The mixture should be refrigerated overnight, so begin the ice cream the day before you want to serve it. If you don’t have the time, chill the mixture as long as possible before placing it in your ice cream machine.

Mint syrup will keep in the fridge for several weeks, meaning a Mojito can be only a few moments away all summer long.