The citrus notes of Lillet, orange zest and fresh juice, plus the alcohol changes the mixture’s freezing point, making this granita more delicate and fluffier than many....

Keep a stash of cooked chickpeas in your fridge and you’ll be able to whip up this soffritto on demand. It’s great tossed in pasta, too.

Easy enough to make for a weeknight dessert, delicious enough to crown a dinner party, this pudding is cool, lush, and light on the tongue.

If you are a fan of pumpkin-stuffed ravioli with sage butter—an Italian classic—think of the pasta dish below as its less-demanding cousin.

Cooking puréed chicken livers with shallots, cream, and seasonings in a water bath produces a supremely smooth mousse.

Bagged coleslaw mix is great. Use it in the quick-cooking Ancho and Cocoa Carne Asada as well as this satisfying number.

Silky panna cotta starts with an easy, quick homemade coconut milk: Simply soak dried shredded coconut briefly in hot water, then blend and strain it.

Despite the ingredients, this dish doesn’t taste Asian—its comforting flavors are essentially universal.