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TableofContents

IntroductionFiveTipstoCookingGreatFoodEquipmentListSaladsandStartersChickenandMeatFishandSeafoodPastaVegetablesandSidesFoolproofDessertsAbouttheAuthorInspirationConversionChartsIndex

MIntroduction

oreandmore,itseemslikecookingistreatedasasourceofentertainment,ratherthanameansofgettingadeliciousdinneronthetableeasily.Turn

onthetelevisionandyou’reboundtoseeabunchofpeoplecompetingtomakesomethingdeliciousoutofcowintestines.Orelsewitnessacelebritychefde-boningaduckorwhippinglumpsofcrabmeatintomousse.Itmightbefuntowatch,butit’snotsomethingmostpeoplewilltrytoimitateathome,especiallyafteralongdayatwork.Bettertocallthetake-outplacearoundthecornerandgetdeliveryfoodforhalfthepriceofthecostofawholeduck.Ortakeashorttriptothesupermarketpreparedfoodscounter,whichhaseverythingfromeggplantparmagianatofriedchickenandsesamenoodles.Nowonderpeopleeatoutanaverageof4.2mealsperweek!

Ifyouliveinasmallcityapartment,youhaveevenlessincentivetocookthantheaveragesuburbanitewithakitchenislandandasixburnerstove.Ifyou’relucky,yourapartmenthasaseparatekitchen,ratherthanarowofminiatureappliancesliningonewallofthelivingroom.Withasmallkitchenanddozensofquickdinneroptionsonlyaphonecallaway,itbecomeseasytoavoidcookingaltogether.

Butthere’sacatch.Take-outfoodis,withrareexceptions,soggyandcoldbythetimeitarrives.Preparedfoodsatthesupermarkethaveprobablybeensittingunderaheatlampfortenhoursormore.Thestuffjustdoesn’ttastegood.

Thereisanotherway!Youdon’thavetochoosebetweeneatingout,microwavingaplasticcontainerofmacaroni&cheese,oreatingexpensivebutnonethelesssoggytake-outeverynight.Inmyexperience,cookingcanbearelaxingandsatisfyingexperience,evenifyourkitchenisnothingmorethanaminirefrigerator,aministove,andasinklinedupalongawall.Certainadjustmentscanbemade.

Whatdoesitmeantocookinasmallkitchen?Firstofall,asmallkitchenmeansthatyoudon’thaveawholelotofcounterspace.Let’ssayyou’vebecomeobsessedwithcookingarecipethatinvolvesstuffing,glaze,andthreedifferentsauces,allofwhichneedtobepreparedseparatelybutassembledatthesametime.Cookingthisrecipewillrequiresimultaneoususeoflotsofdifferentbowls,

saucepans,andplatters—andyoudon’thavethecounterspacetosupportallofthat.Beforeyouknowit,you’vegotacolanderfulloffoodrestinginthesink,andseveralpotsoffoodbalancedprecariouslyonyourcouch.Thatis,ifyouhaveenoughpots,pans,andbowlstospreadalloveryourapartment.Generally,ifyouhaveasmallkitchen,youalsohavesmallcabinets,whichholdonlyalimitedamountofcookware,gadgets,andassortedkitchentchotchkes.

Andspeakingofgadgetsyoudon’thave,let’stalkaboutdishwashersbecauseyoudon’thaveone!Soafteryou’vefinallyfinishedcookingtheaforementionedrecipewithstuffing,glaze,andthreesauces,everysingledishyouownisdirtyandneedstobewashed—byhand.Thelistofappliancesyoudon’thave,bytheway,isnotlimitedtothedishwasher:youalsodon’thavealargefoodprocessor,oradeepfatfryer,oranelectricmixer.Allofthoserecipesthatsoundgreatandlookeasy,butrequiresomethingtobedeepfried,orblended,orotherwisewhizzedintomush,arenotanoption.

SIDENOTE:Forthoseluckyfewwhodohavesomesparecounterorcabinetspace,manufacturershavesomebudgetfriendlyappliancesavailablethatcanhelpcutdownonsomeofthework—knownasmini-orhandheldappliances.(Thinkmini-foodprocessors,handheldmixers,andemulsionblenders.)Thesewon’tbeabletodothesameworkloadastheirlargercounterparts,buttheyworkinapinchifyou’recookingfortwo.

Theproblemsofcookinginasmallkitchenaremultipliedduringthesummer.Whenitishotoutside,itisevenhotterinside,especiallyinanapartmentthatmaynothavecentralairconditioning,orevenverygoodventilation.Underthosecircumstances,turningontheovenprettymuchamountstoturningtheentireapartmentintoasauna.

SincetherecipesinthisbookaregearedtowardhowIliveandcook,andalsothebudgetIworkwith,it’seasierformetolistallofthestuffthattherecipesinthisbookdon’thave:

•Tonsofingredients—okay,that’snotalwaystrue,butifIdousealotofingredients,it’smostlyspices.Usuallytheingredientlistissmallandmanageable.

•Lotsofdifferentcomponentstoasingledishthatmustbeseparatelyprepared—whichwouldtakeuptoomuchspaceandcreatetoomanydirtydishes.

•Processed,puréed,orfoodsmadeextremelysmallbyusingsomethingotherthanasharpknife.Butyouwillneedaseriouslysharpknife.Believeme,it’sworththeextramoney,andagoodknifelastsforever.

•Deepfriedfoods.Unlikethosechefsyouseeontelevision,Idonothaveadeepfatfryersunkintomycountertop.

•Grilledfoods.Idon’thaveabarbecue.Iwill,however,teachyoutoloveyourbroiler.

•Idon’tuseanyexpensivemeatorfish.Youwon’tfindadishthatsoundsprettygood,andthencaviar,orlumpcrabmeat,orsomethingincrediblyexpensiveisaddedintomakethedishevenmoreappealing.

Justtoeventhescore,IthoughtIwouldthrowinalistofingredientsthatIuseallthetimeandsometechniquesthatshowupquiteabitinmyrecipes:

•Lotsofchicken,fish,andpasta.IuseasmuchcheapproteinasIcanfind.Mussels,forexample:theyareinexpensive,areeasytocook,andtastegreat.Salmonandcodareusuallynotverypricey,andareveryversatile.Chicken,obviously,thecanvasofanycook.Cheapercutsofmeatlikeflanksteak.Porkisalsoinexpensive,lowinfat,andyoucandoalmostanythingwithit.

•Chilies.Ilikespicyfood.Youcanobviouslytonedownthespiceinmydishes,butbepreparedforalittleheat.

•Quicksautés,bakes,orbroils.Iworkallday,soIdon’tnecessarilywanttospendtwohoursinthekitchengettingdinnertogether.Peopleinthesuburbsusuallygrilliftheywantsomethingfastandtasty.Myrecipesdemonstratethatyoucancookfast,tastyfoodwithoutagrill.

•Lowpotandpanusage.Ialsotendnottousebowlsordisheswhereaplasticbagortherollofaluminumfoilcanbeusedinstead.(Icanalreadyfeeltheeco-guiltsettingin.)Firstofall,Idon’thaveverymanypotsandpans.Secondofall,Ihatewashingdishes,soItrytokeepthedishdirtyingtoaminimum.

•Foodsthatrequirelittleornocooking.Iliveinasmallapartment,withiffyairconditioning.Whenitishotoutside,Istillwanttoeat,butthelastthingIwanttodoisheatupthekitchen(and,byextension,therestoftheapartment).Therearelotsofrecipesinthisbookthatcanbepreparedwithoutturningontheoven,andwithaminimumamountofheat.

•Alternativesuggestions.Isometimespointoutalternativeingredientsinmyrecipes,butletmesaythis:myrecipesaresuggestionsonly.Thesearethedishesthatworkforme,andthatIcookallthetime,butyoushouldusethemasastartingpoint,andexperimentwithvegetablesandflavorsthatyoulike!

Havefunandeatwell!

OFiveTipstoCookingGreatFood

fcourse,there’snoguaranteethateverythingyoucookwilltastegreat,butthereareafewthingsyoucando—especiallyifyouhaven’tdonemuch

cooking–thatcanhelpyouout.

1.Cookwhatisinseason.Notonlywillyourfoodtastebetter,butyou’llalsosavemoney.Whenyourgrocercangetproducefromlocalfarmers,itcostsmuchlessthanwhenhehastoschlepitherefromanothercountry.Andifitcamefromanothercountry,chancesareitwaspickedlongbeforeit’shittingyourgrocerycart,soit’snotevenveryfresh.

2.Usegoodingredients.Thisiskindofacorollarytocookingwhatisinseason,butit’sjustasimportant.Trytousegoodcheeses.Believeme,freshlygratedparmesancheeseisnotevenonthesameplanetasthestuffyoushakeoutofacontainer.Buysomegoodqualityoliveoilforsalads(butdon’tbotherusingthegoodoliveoilforcooking).

3.Readthewholerecipebeforeyoustartcooking.Thismayseemobvious,butIoftenfindmyselfglancingattheingredientlistandthenglazingouttherestoftherecipe.Ifyoureadtheentirerecipe,andmakesureyouunderstandwhatyouneedtodo,thenthere’snodangerthatyou’llgethalfwaythroughtherecipeandthengetstuck.

4.Tastethedishasyoucookit.Thisissoimportant!Ifyoutastethefoodasyoucookit,youcanmakesurethatitwilltastegoodwhenithitsthetable.Andifyoutasteitanditdoesn’ttastegoodtoyou,thinkaboutwhatmightmakeitbetter.Whichbringsmetomynextsuggestion:5.Usesalt!Oneofthemainreasonsthatanewcook’sfooddoesn’ttastegoodisthatthereisn’tenoughsalt.Iftheflavorstastedull,orbland,saltcanmagicallybrightenupthedish.WhileI’monthesubjectofsalt,IshouldmentionthatIusekoshersaltinallofmyrecipes.Itisavailableateverygrocerystore.Thebigdifferencebetweenkoshersaltandtablesaltisthesizeofthesaltcrystals.Koshersalthaslargercrystals,whichareeasiertopinchandmeasurewithyourfingers.Istorekoshersaltinanoldjellyjar,soitiseasyformetograbapinchofsaltandthrowitintowhatIamcooking.(IfI

triedtograbtablesalt,itwouldsliderightthroughmyfingers.)AFEWWORDSABOUTSERVINGSIZES:Iamoftheopinionthatleftoversintherefrigeratorarelikemoneyinthebank,soIusuallycookmealswithabuilt-inplanofleftovers.Mostofmyrecipesservetwo(inmycase,meandmyhusband)withleftoversforlunchesoranothermealduringtheweek.IfyouarelessenamoredofleftoversthanIam,youcanalwayscutrecipeamountsinhalf.

WEquipmentList

hileI’mnotpreparedtosaythatyouabsolutely,positivelymustpossessthefollowingequipmentlist,itwillcertainlymakeyourlifeeasierinthe

kitchen.

AGOODQUALITYSHARPKNIFE:Asharpknifeisabeautifulthing.Suddenly,itiseasytocutfood,andittakessomuchlesstimethanfightingthosevegetableswithanold,dullknife.Ofcourse,italsotakesmuchlesstimetocutyourself,sobecareful!

SILICONE-TIPPEDTONGS:Nexttomyknife,thisisthetoolIreachforthemostwhenI’mcooking.Iusetongsbasicallyasanextensionofmyhand,forgrabbinghotfood,turningfoodover,andstirring.Makesuretobuysilicone-tippedtongs,whichwon’tscratchthepotsandpans.

ONELARGEPOT:Ifyoudon’thaveonealready,I’dliketosuggestadutchoven,ratherthanapastapot.Aseven-quartdutchovenhasawidermouththanapastapot,whichmakesiteasiertostirthingslikesoupsandstews.Somedutchovensaresuperheavy(andexpensive)butyoucanfindcheaper,aluminumdutchovensthatarereasonablypriced.

TWOPANS:Atwelve-inchskilletandaten-inchskilletshoulddothetrick.Trytofindheavypans,becausetheywillconducttheheatbetterthanlighteronesandfoodislesslikelytoburn.Ilikenon-stickskillets,buttakeacarefullookatthepans;ifitlookslikethenon-stickcoatingmightcomeoff,chancesarethatitwillcomeoff.Anditwillcomeoffintoyourfood,nottheidealseasoning...

ARIMMEDCOOKIESHEET:Thisisperfectforroastingvegetables.Therimmakesiteasytotosseverythingwithyourhandswithoutthevegetablesjumpingoverboard.

ATWO-SIDEDCUTTINGBOARD:Makesureyoudesignateonesideoftheboardforrawchickenandmeat,andtheothersideforeverythingelse.

ACOLANDER:Fordrainingpastaandrinsingvegetables.

ALARGEBOWL:Fortossingsaladsandfortheoccasionalbakingproject.

ABOXGRATER:Forshreddingcheeseandgratingvegetables.

AVEGETABLEPEELER:Forcarrots,potatoes,etc.

AZESTER:IhavetoincludethisbecauseIusemineallthetime.It’sgreatforgratinghardcheeseandtakingtherindoffoforangesandlemons.Itisalso,handsdown,thebestwaytograteginger.

AWOODENSPOON:Forstirring.

MEASURINGCUPS:Formeasuring.

APOTATOMASHER:Formashing.

SaladsandStarters

NOLETTUCEREQUIRED:Ilovegreens,butafewyearsagoIdevelopedanaversiontowashinganddryinglettuce.TheresultisthatIcreatedsomeeasysaladrecipesincludingonlyingredientsthatarewashable,dryableandchop-able.I’vesinceovercome

theaversion(ithelpsthatIcanbuypre-washedgreenswhenIjustdon’tfeellikepullingoutthesaladspinner)andsothereareseveralsaladsusinggreensincludedhereaswell.

VinaigretteIusethisoneverykindofsaladyoucanimagine,anditalwaystastesgreat.It’salsoincrediblyeasytomake.IusuallythrowsometogetheronaSundayandthenuseitallweek.Ithinkittastesmuchbetterthananyofthatbottledjunk.

1tspDijonmustard

3Tbsplemonjuice,cidervinegarorwhitewinevinegarSaltandpepper⅔cupgoodoliveoil

Mixtogetherthemustardandvinegarorlemonjuice.Addabigpinchofsaltandafewgrindsofpepper.Slowlywhiskinoliveoil,orshakeeverythingtogetherinaglassjarwithascrew-toplid.Thatway,youcanstorethevinaigretteinthesamecontainerthatyoumadeitin.

NOTE:Youcanaddgarlic,thyme,cilantrooranyotherherbyoulike.

PanzanellaServestwo

Panzanellaistechnicallyabreadsalad,andyouarecertainlywelcometoaddcubesofstalebreadtothisrecipe,butI’vefoundthatIpreferthissaladwithacrustyloafofbreadalongside.Addsomecheese,maybesomeprosciutto,andaglassofwine,andyouhaveagreatsummermeal,withouteverturningonthestove.Makethisattheendofthesummer,whenthetomatoesareattheirbest.Idon’tusevinegarhere—thejuicefromthetomatoesaddsplentyofacidity.

4large,veryripetomatoes

1smallredonion

2KirbyorPersiancucumbers,or½Englishcucumber½ballfreshmozzarellacheese

½redpepperHandfulofbasilleaves(optional)

3Tbspoliveoil

Saltandpeppertotaste

½cupolives(IlikeKalamataolives)

Coarselychopthetomatoesandthrowtheminalargebowlwithsomesalt.Thinlyslicetheredonionandaddthat.Cutthecucumbersintothickroundsandaddtothebowl.(Peelingisoptional.)Cutthecheeseintocubesandaddtothebowl.Cuttheredpepperintothinstrips,thencuteachstripintothirdsandaddthat.Tearupthebasilleaves,ifyouareusingthem,andadd.Dresswitholiveoilandseasonwithsaltandpepper.Addtheolives,tosseverythingtogetherandserve.

NOTE:Iusuallydon’tpittheolives,butyouhavetoremembertowarnwhoeveryouarefeeding,unlessyoudislikethepersonandwantthemtobreakatooth...

LemonvinaigretteThisisterrifictossedwithsteamedbroccoliorasparagus,butyoucanuseitonwhateveryoulike.Besuretopourthevinaigretteonthevegetableswhentheyarestillhot;thatway,theywillreallyabsorbtheflavors.

1-2clovesofgarlic½tspsalt

Freshgroundblackpepper,totaste1½Tbsplemonjuice

4Tbspoliveoil

Smashthegarlicwiththesideofyourknife,sprinkleitwithsalt,andcontinuemashingwiththesideofyourknifeuntilitispaste.Putitinashakejarorsmallbowl,addtheblackpepper,lemonjuiceandoliveoilandwhiskorshaketogetherwell.

ThaimangosaladServesfour,ortwowithleftoversThisisaveryrefreshing,hotweathersalad.Asalways,thechiliistotaste.Thissaladbenefitsfromsittingaroundawhileandtastesbetterthedayafterithasbeenmade.

Juiceofonelime2tsphoneyorsugar

1tspgratedginger

1Tbspfishsauce,orsoysauce,orevenjustabigpinchofsalt½tspSrirachaoranyhotsauceyoulike2smallcucumbers,likeKirbyorPersian1smallredonion

1mango

½smalljicama

3scallions

Bunchofmint

Bunchofcilantro

Inthebottomofabowllargeenoughtoholdthesalad,squeezeinthelimejuice,andletthehoneyorsugardissolveintoit.Addtheginger,fishsauceandSriracha,andstirtogether.Tasteandcorrectforseasoning.Ifthedressingistoospicy,somemorehoneywillcuttheheat.

Cutthecucumber,redonion,mangoandjicamaintomediumdice.Slicethescallionsandchopthemintandcilantro.Dumpeverythingintothebowl,andstiruntilthevegetablesarecoated.

ONJICAMA:Jicamaisacrunchyrootthathassomesweetnessandalittlestarchiness;ithasbeendescribedasacrossbetweenanappleandapotato.Itisterrificinsaladsorservedalongsidedips.Youcancertainlyleaveitouthere,butIthinkitaddsanicecrunch.

Roastedredpepper-fetadipServes8-10asastarterThisdipisaterrificstarterthatisoffthebeatenpathofthestandard,mayonnaise-baseddip,andit’sincrediblyeasytomake.Youwillneedtowhizeverythingtogether,butifyoudon’thaveafoodprocessor,thoseminichoppers

sellforverylittlemoney,don’ttakeupmuchspace,andareseriouslyhandy.Or,youcouldfinelychopeverything,forachunkierdip.Iservethiswithvegetablesandpitachips.Thehorseradishgivesthewholethingjusttherightkick.Iloveroastedpeppers,andtheyareacinchtomake,butifyoudon’thavethetimeorinclination,youcancertainlysubstituteastore-boughtjar.

3redbellpeppers

⅓cupfetacheese

3Tbspoliveoil

Juiceof1lemon

1clovegarlic,chopped

1Tbsppreparedhorseradish

First,roastthepeppers.Simplystickthewholepeppersunderthebroilerandcook,turning,untiltheyareblackonallsides,whichwilltakeabout5minutesperside.Putthecookedpeppersinapaperbagtocool.

Whenthepeppersarecooled,peelandseedthem.Blendthemwiththerestoftheingredients.Tastethedip—itmightneedatouchofsalt.

ONROASTEDPEPPERS:Theyaresoeasytomakeandareterrificonsandwiches,insalads,oreventossedwithsomepastaandyourfavoritecheese.Rinseoffthepepperandplaceitwholeunderthebroiler.Broiluntilitischarredallover.(You’llhavetorotatethepeppertogetuniformblackness.)Removethepepperandputitinapaperbag,tosteamofftheskin.Whenthepepperiscool,theskinshouldslideofftheflesh,anditshouldbeveryeasytopulloutthestemandseedsandtopullthepepperinto

strips.Placetheminajellyjarorplasticcontainerwithapinchofsaltandasplashofoliveoil.Theywillkeepforaweek.

MiddleEasternchoppedsaladIgottheideaforthissaladfromarestaurantinmyneighborhood.Thesecrettothesaladistheoregano.Ofcourse,youcandicethevegetablesasfinelyorcoarselyasyouwant.

6Tbspoliveoil

Juiceofonelemon

Saltandpeppertotaste½tspdriedoreganoor1Tbspfreshoregano1redpepper,diced

1smallredonion,diced2PersianorKirbycucumbers,diced2plumtomatoes,dicedHandfulofradishes,diced⅓cupoffetacheese,diced1canofchickpeas,drained

Inthebottomofthebowlinwhichyouintendtoservethesalad,whisktogethertheoliveoil,lemon,salt,pepperandoregano.Tosswithallofthevegetablesandserve.

GravlaxServes10–12asanappetizerThisrecipeissuchashow-stopper,anditissoludicrouslyeasytomakethatIhadtoincludeit.Theonlythingyouneedistime—abouttwodays,toallowthesalmontocure.Seriously,thehardestpartofthisdishisslicingthesalmonafterithasfinishedcuring.Thisisdeliciousservedwithsmallryeorpumpernickelrounds.

⅓cupkoshersalt

⅓cupsugar

1Tbspgroundblackpepper

2poundsofsalmonfillets,centercut

1largebunchdillsprigs

MustardSauce

2Tbspwhitewinevinegar1Tbspsugar

4TbspDijonmustard

⅓cupoliveoil

2Tbspchoppeddill

Mixtogetherthesalt,sugarandpepper.Cutthesalmoninhalflengthwise.Drythefleshwithpapertowels,thensprinkleitevenlywiththesalt-sugarmixtureandrubitinslightly.Placethedillontopofonehalfofthesalmon,thenplacetheothersalmonhalf,fleshsidedown,ontopofthedill,sothatyouhaveasortofsandwichofsalmon,withtheskinsidesoutandthedillinthemiddle.Putitinadish,coveritwithfoil,andweighitdownwithcansorbricksorwhateveryouhavearound.Putitintherefrigeratorfor36hours,flippingitevery12hours.

Meanwhile,makethemustarddillsaucebycombiningalltheingredients.Whenthesalmoniscured,removethedillandasmuchofthesalt-sugar

mixtureaspossible.Thinlyslicethesalmonagainstthegrainandserve.

Mymom’sbroccolisaladServesfour

MymomhasbeenmakingthissaladforaslongasIcanremember,andshealwaysreceivesravereviews.Thisisgreatinthesummerandcaneasilybedoubledortripledforacrowd.

1headbroccoli

½cupslicedblackolives6thinlyslicedradishes6Tbspoliveoil3Tbspredwinevinegar

1tspsalt

Groundblackpepper

¼tspdrymustard1clovegarlic,minced

2tomatoescutintowedges

½cupfetacheese,crumbled2Tbsppinenuts,toasted

Cutthebroccoliintoflorets.Dropthemintoapotofboilingwaterforoneminute,toblanchthem.(Ifyouprefer,youcanalsoleavethebroccoliraw.)Dumpthebroccoliintoalargebowlandaddtheolivesandradishes.

Whisktogethertheoliveoil,vinegar,salt,pepper,mustardandgarlic.Tosswiththevegetablesandmarinateforseveralhoursintherefrigerator.

Beforeserving,tosswiththetomato,fetacheeseandpinenuts.

BabyspinachsaladServesfourasastartersaladGrocerystoresnowsellbabyspinachpre-washed,andit’sgreattouseassalad.Ifindthatbabyspinachholdsupbetterthanthemixedgreens,althoughyoucanuseanygreensforthisrecipe..Thissaladturnsoutsurprisinglyelegantanddelicious.Thetricktothesaladisthepecans,whichaddanindescribablysweetandcrunchyelement.Ifyoudon’tcareforbluecheese,youcanalsousefeta.

1lemon

¼cupoliveoilPinchofcayennepepperBigpinchofsalt

4cupsbabyspinach

½redonion,thinlysliced¼cupcrumbledbluecheese¼cupdriedcranberries¼cuppecans

Inthebottomofthebowlinwhichyouintendtoservethesalad,whisktogetherthejuiceofthelemon,cayenneandsalt,andthenslowlywhiskintheoliveoil.Addthespinachandredonionandtosswiththedressing.Addthebluecheeseandcranberries.

Inatoasterovenoradrypanonthestovetop,lightlytoastthepecans.Becarefulnottoburnthem.Distributethemoverthetopandserve.

SALADSANDDRESSINGS:Ioftenwhiskthedressingrightintothebottomofthesaladbowl,pilemysaladingredientsin,andtosseverythingtogether.However,withasaladthatinvolvesgreens,itwillgetsoggyifyouleaveitlyingaroundforawhiledressed.Ifyoudon’tplanonservingitimmediately,whiskthedressingtogetherinaseparatecontainerandtosswiththesaladatthelastminute.

ArugulasaladwithshavedparmesanServesfourasastartersaladPleaseusetheabsolutebestParmesancheeseyoucanfindinthissalad.Itisexpensive,butalittlegoesalongway,andthe

stuffwilllastforweeksinyourfridge.GoodParmesancheesebearsnoresemblancetothegratedstuffyoubuyincanisters.

1½Tbspwhitewinevinegar

4Tbspoliveoil

Saltandpepper

4cupsarugula,oranycombinationofgreens,washedanddried,withlargestemsremoved2smalltomatoes,diced

1largeor2smallredpeppers,roasted

1hunkofParmesancheese

Inthebottomofthebowlinwhichyouwanttoservethesalad,whisktogetherthewhitewinevinegar,oliveoil,saltandpepper.

Rightbeforeserving,tossthegreenswiththedressing.Scatterthetomatoesontop,andthenlaysomestripsofroastedpepperontop.Finally,usingavegetablepeeler,shaveslicesofParmesanoverthetopandserve.

GuacamoleWhenavocadosareripe,itjustdoesn’tgetanybetterthanthis.

3ripeavocados

1smalltomato,diced(Isqueezetheseedsoutfirst)⅓cupdicedredonion1clovegarlic,smashedandminced

1lime

Generoushandfulofchoppedcilantro(Ifyoudon’tlikecilantro,leaveitout)Salt

BlackpepperPinchofcayennepepper

Mixeverythingtogether,andservewithchips.

ONAVOCADOS:Whenareavocadosripe?Californiaavocadosaretheonesthatlookliketheyareencasedincrocodileskin.Theavocadoisripewhenitisdarkbrown,anditgiveseversoslightlywhensqueezed.Inside,theavocadoshouldbelightgreen,withoutanybrownspots.Thereisagiantpitinthemiddleofthefruit,sorunaknifearoundthecircumferenceoftheavocado,thentwistthehalvesofthefruitandpull.Dislodgethepit,thenuseabigspoontoscoopoutthefleshandcutitintocubes.Inthealternative,youcanuseaknifetoslicehashmarksintotheavocadofleshwhileitisstillintheskin,andthenscoopoutthecubedavocado.Avocadowillturnbrownonceitiscut,soaddabitoflemonjuiceorlimejuiceonthesurfaceofanyavocadothatyouarenotusing.Youcanalsoplaceplasticwrapdirectlyonthefleshofthecuthalfofanavocadotostoreitwithoutitbrowning.

SalsaMakesabout2cupsofsalsaI’mnotopposedtobuyingsalsainjars,butit’ssoeasytomakethestuff,andittastesfresherthananythingyoucanbuy.Youcangetcreativewiththisrecipeandthrowinanyherbsoringredientsyoulike.Asalways,useasmuchoraslittlejalapeñoasyoulike.

4largeripetomatoes1smallredonion

2scallions

1-2limes,juiced1jalapeño,mincedHandfulofcilantro,chopped(ifyoudon’tlikecilantro,leaveitout)Pinch

ofsaltandafewgrindsofpepperCutthetomatoesinhalfandsqueezeouttheseedsforadriersalsa,orleavetheseedsforawetterone.Diceandputtheminabowl.Sprinklethetomatoeswithsalt.(Ithelpsreleasethejuicesandmakeitmoreliquid-yandthereforesalsa-y).Diceuptheredonion,mincethejalapeño,andthinlyslicethescallionsandaddtothetomatoes.Stirinthelimejuiceandserve.

ParmesanroastedasparaguswitheggsServesfourasastarterortwoforbrunchThisisagreatfirstcourseorbrunchdish,andareallyeasyandtastywaytomakeasparagus.Youcanalsoskiptheeggsandjustroasttheasparagustoserveitasasidedish.Icaneatthisfordinner,alongwitha

goodpieceofbreadtosoakupalltheeggygoodness.

1bunchofasparagus

1½Tbsoliveoilsaltandpepper2Tbsgratedparmesancheese(thegoodstuff,please)4eggs

2Tbsbutter

Preheatovento400degrees.Trimthewoodyendsofftheasparagus.Putthemonacookiesheetandtossthemwiththeoliveoil,saltandpepperandparmesancheese.Roastthemintheovenuntiltheyareslightlybrown,about20to30minutes.

Whiletheasparagusisroasting,meltbutterinapanonlowheat.Addtheeggs,beingcarefulnottobreaktheyolks,andcookthemuntilthewhitesaresetandtheyaresunnysideup,about3minutes.

Puttheasparagusontoplates,andtopwiththeeggs.Sprinkletheeggswithsaltandpepperandserve.

ChickenandMeat

NOBONESABOUTIT:Thischapterhasachickenrecipeforjustabouteverybody.I’vealsoincludedacoupleofporkandmeatrecipesthatusesomeofthecheapercutsavailable.Iknowthatwhenfacedwiththetaskofcookingdinner,sometimestheprospectofdealingwithbonesandskinismorethanabodycanstand—asaresult,Iuseonlybonelessandskinlesscutsofmeat.

ChickenwithgingerscallionsauceServesfourIprobablymakethisdishonceaweekinthesummer,becausethesaucedoesn’thavetocook,andit’sasnaptomixtogether.Simplycookthechickenandserveitwithriceandthesauce.Asforvegetables,Ilikebroccolihere,butfeelfreetousecarrots,zucchini,bokchoy,oranycombinationofvegetablesthatyoulike.

1½poundschickenbreasts(about4breasts)¾cupvegetableoil¼cupsoysauce

⅓cupmincedscallion3Tbspgratedgingerroot2tsptoastedsesameoil

1tsphotchilioil

1poundofvegetables,anykind½cupvegetableoil

Mixtogetherthevegetableoil,soysauce,scallion,ginger,sesameoil,andchilioil.Youcanmakethesauceaheadoftime,anditwillkeepforuptoaweekintherefrigerator.

Addanothertablespoonofoiltoalargepan.Addthechickenbreastsandsauteuntiltheyarecookedthrough,about5–10minutesperside,dependingonthethicknessofthechicken.

Afterthechickeniscooked,removeittoaplateandcoverittokeepwarm.Then,sautethevegetablesinthesamepan;ifyouareusingsomethinglikebroccoli,itwillonlytake2–3minutesforittocookthrough.

Servewithriceonabigplatter,withthesauceinabowlonthesidetospoonovereverything.

CornmealcrustedchickenwitharugulasaladServestwo,withleftoversInthisrecipe,thecornmealisaquickwaytogivethechickenabitofacrispycrust.Thebrownsugarandcayennepeppergivethechickenasweet-spicyflavor,whichworksreallywellwiththepepperinessofthearugulaandthebuttery-nessoftheavocado.

Asalways,thecayennepepperistotaste,andyoucanusewhatevergreensyoulike.

1½poundschickenbreasts(about4breasts)

1cupcornmeal

1½Tbspbrownsugar¼tspcayennepepper,ortotasteSalt3Tbspoliveoil

1largebunchofarugula2mediumtomatoes

1smallredonion

½avocado2Tbsplemonjuice

4Tbspoliveoil

Saltandpepper

Poundthechickenbreastsuntiltheyareflatandofuniformthickness.Iusuallycutthechickeninhalf,width-wise,thenplacethechickenbreastsbetweentwosheetsofplasticwrapandwhackthemwitharollingpinuntiltheyareflat.

Heattheoliveoilinapanonmediumhighheat.Combinethecornmeal,brownsugar,cayennepepperandabigpinchofsaltonaplate.Dredgethechickenbreastsinthecornmealmixtureandsautéuntilgoldenoneachside,about5minutesperside.(Youmightneedtocookthechickeninbatches.)Squeezetheseedsoutofthetomatoesandchopthem.Choptheredonionanddicetheavocado.Coarselychopthearugula,andcombineallofthevegetables.Inasmallbowlorjellyjar,squeezethejuiceofthelemon,addagenerouspinch

ofsaltandpepper,thenwhiskintheoliveoil.Dressthesaladlightly,thenpilethesaladontopofthechickenbreastsandserve.

ChiliServestwowithleftoversOnacoldnight,Isometimescravechili,butI’vespentthedayworking,insteadofstayinghomeandbabysittingasimmeringpotofchili.Thisrecipecanbemadeinabout30minutes—Ithinkthatit’smuchbetterthanthestore-boughtstuff.

1½poundsgroundbeef1canredkidneybeans,drained

3Tbspoliveoil

1½Tbspchilipowder1½Tbspcumin1Tbspcocoapowder1tspcoriander1tspcinnamon1tspsalt

2tspsugar

3clovesofgarlic,chopped1mediumonion,chopped2Tbspcidervinegar

3Tbsptomatopaste

1½cupswaterScallions(optional)Gratedcheddarcheese(optional)

Sourcream(optional)Cilantro(optional)Pickledjalapeños(veryoptional)

Heattheoliveoilinalargepanoverlowheat.Sautéthecumin,cinnamon,coriander,cocoa,chilipowder,garlic,saltandsugaruntilitslightlydarkensincolorandsmellsfragrant,about3–5minutes.Addthechoppedonionandcookuntiltheonionissoft,another5minutes.Addthetomatopasteandletittoastfor2minutes.Addthebeefandcookuntilitisbrown,about5minutes.Drainthekidneybeansandaddthemtothechili.Addthewaterandthecidervinegar,bringtoaboilandsimmerforabout10minutes,untilthick,thenserve.

Servewithsourcream,cheddarcheese,scallionsandcilantro,orwhatevertoppingsyoulike.Ilovepickledjalapeñosinthischili,butthenIprettymuchlovepickledjalapeñosineverythingIeat...

ChickenpiccataServestwopeople,withleftoversIfIhavesomechickenintherefrigeratorandIcan’tdecidewhattodowithit,thisisusuallywhatIdo.Youcanskippoundingthechicken,butIfindthatitcooksmoreevenlythatway.Serveitwithpastaorpotatoes.

1½poundschickenbreasts(about4breasts)

1cupflour

Saltandpepper

1lemon3Tbspbutter

2Tbspoliveoil

½cupwhitewine½cupchickenstock(cannedisfine)1½TbspcapersHandfulofflatleafparsley,chopped

Poundthechickenbreastsuntiltheyareflatandofuniformthickness.Placetheflour,saltandpepperonaplate.Dredgeeachchickenbreastintheflourmixture.

Heattheoilandatablespoonofthebutterinapanuntilhot.Brownthechickenonbothsidesinthehotpan,about6minutesperside,andremoveittoaplate.Coverthechickenwithfoiltokeepitwarm.

Afterthechickenisremovedfromthepan,reducetheheattolow.Pourinthewhitewine,usingawoodenspoontoscrapeupthebitsfromthebottomofthepan.Addthejuiceofthelemonandthecapers.Throwintherestofthebutterandstirtogetherthesauce.Putthechickenbackin,throwtheparsleyontop,andserve.

ChickenwithmangosalsaandcoconutriceServestwo,withleftoversThisisaterrificdish,butittastesthebestinspringandsummer,whenmangosareripe.Theshreddedcoconutisoptional;ifyoudouseit,becarefultouseunsweetenedcoconut.

1cuprice

Salt

1cupcoconutmilk(lightcoconutmilkworksfine)3Tbspunsweetenedshreddedcoconut(optional)1½Tbspsoysauce

Tabascosauce,totaste(5–10shakesshoulddothetrick)

1Tbsphoney

1½Tbspoliveoil1½poundschickenbreasts2mangos(Iliketheyellowchampagnemangos,whenIcanfindthem)1

smallredonion

1smallredpepper

½smallclovegarlic,finelychoppedJuiceof2limes1jalapeño,chopped(optionalforthosewholikeheat)Bunchofcilantro,

choppedPutonecupofriceinapotwithsomesalt,onecupofwaterandonecupof

coconutmilk.Followtheinstructionsforcookingtherice;generallyittakes20minutestohaveperfectrice.

Toasttheshreddedcoconutinadrypanuntilgoldenbrown,about3minutes,andmixwiththecookedrice.

Mixthesoysauce,juiceofonelime,honey,Tabascoandoliveoilinaplasticbag,andletthechickenmarinateinitfor20minutesto1hour.Don’tletitmarinatetoolong,orthelimejuicewillstarttocookthechicken.

Chopthemangos,redonionandredpepperandmixtogetherinabowl.Addthegarlicandthejuiceoftheotherlime.Ifyouareusingjalapeño,addthataswell.Addthechoppedcilantroandmixwell.

Removethechickenfromthemarinadeandbroilitunderahotbroileruntilitisbrownontopandjustcookedthrough,about8–12minutesperside(dependingonthethicknessofthechicken).Topwiththemangosalsa,andservewithcoconutrice.

Mustard-soyglazedchickenServestwo,withleftoversHere’salittleknownfact:soysaucetenderizesmeat.Iletthechickenmarinateallday,orevenovernight,andtheflavorisgreat.Imakethisdishallthetimebecauseitisjustsoeasyandquick,andallthecomponents(except,ofcourse,thechicken)keepinthepantry.

2TbspDijonmustard2Tbspsoysauce

2Tbspoliveoil

2clovesofgarlic,finelymincedSaltandpeppertotaste1½poundschickenbreasts

Mixtogetheralltheingredients,exceptthechicken,inaplasticbag.Reserveafewspoonfulsofthemustardmixture.Addthechickentotheremainderofthemustardmixtureandmarinateanywherefrom10minutestoaday.

Youcaneitherbroilthechickenorgrillitinagrillpan.Ittakesabout8–12minutespersidetobroilthechicken.Serveeachbreasttoppedwithalittleofthereservedmustard,alongwithsaladandabaguette.

ONBROILERS:Ifyouarenervoustouseyourbroileritishelpfultoconsiderthatabroilerisbasicallyanupside-downgrill,withtheheatsourceabovethefood,ratherthanbelowit.Whichiswhyitmakessuchagoodsubstitute,ifyoudon’thappentohaveabarbecue.Iusuallybroilthefoodabout6inchesfromtheheatsource,somybroilingtimesarebasedonthatdistance.Ialsohavetheoptionofbroilingunderhighorlowheat,andIusuallybroilchickenonlowheat.Youmayhavetoadjustthecookingtimesbasedonthebroilerthatyou

have.Ifittakeslongerforthefoodtocook(oryouaccidentallyburnsomething),don’tgiveup!You’llgetthehangofit.

ChickenwithmushroomsServestwo,withleftoversThisisoneofthosereliablerecipes.Italwaystastesgreat,it’seasy,andit’sacrowdpleaser.Ireallylikethecombinationofsherryvinegarandmushrooms,butyoucanuseanyvinegaryouhaveonhand.Ifyouhappentohavedrysherry,youcanusethataswell.

3Tbspoliveoil

1½poundschickenbreastsSaltandpeppertotaste

1cupflour

12buttonmushrooms,cleanedandsliced

2Tbspsherryvinegar

½cupcannedchickenstock(youcanalsousewater)

2Tbspbutter

3TbspchoppedflatleafItalianparsley

Heattheoliveoilinasautépanbigenoughtoholdthechicken.Poundthechickenbreastsuntiltheyareofuniformthickness.Mixabigpinch

ofsaltandsomeblackpepperwiththeflouronaplate.Dredgeeachchickenbreastintheflour,thensautéoverhighheatuntilbrownonbothsides,about6

minutesperside.Removethechickentoaplateandcoveritwithfoiltokeepitwarm.Putthe

slicedmushroomsinthesamepanandsautéoverhighheatuntilthemushroomshavereleasedtheirliquidandbrowned.Addthesherryvinegarandchickenstockandsimmeruntilthesaucethickensandreducesalittle,about3–5minutes.Swirlinthebutter.Addbackthechicken,warmitupforaminute,addtheparsleyandserve.

RoastchickenServesfour

Okay,okay.IknowIsaidIdon’tcookwithskinandbones,butthisdishisREALLYgoodandreallyeasy.Byputtingthebutterandherbsundertheskin,themeatstaysmoistasthebuttermovesthroughit,leavingtheherbstoflavorthemeatontop.Iusewholechickenbreastsinthisdish,butyoucanusewhateveryoulikebest.Youcanalsoaltertheherbsinthedishanduserosemaryorthymeoranythingyoupreferinsteadofdill.

4Tbspbutter,softened2Tbspdill,finelychopped2TbspflatleafItalianparsley,finelychopped1cloveofgarlic,finely

mincedSaltandpeppertotaste4chickenbreastswiththeboneinandskinon,(about2½pounds)Ina

smallbowl,mixtogetherthesoftenedbutter,dill,parsley,garlicandasprinkleofsaltandpepperuntilcombined.

Washthechickenbreastsandpatdry.Loosentheskinfromthetopofeachbreast.Usingyourfingers,spreadsomeofthebuttermixtureundertheskinanddirectlyontothebreastmeatuntilitevenlycoats.Sprinklesaltandpepperonthetopofeachbreast.Roastintheoven,onarackifyouhaveone,at400degreesuntiltheskiniscrispyandbrownandthejuicesrunclear,about35–45minutes.Servewithavegetableofyourchoice;apersonalfavoriteiswiltedgreenssautéed

inoliveoilwithsomegarlicandredpepperflakes.

NOTE:Iusechickenbreastswiththeskinonandtheboneinforthisrecipe,butyoucancertainlyuseawholechicken,cutintopieces,orchickenthighswiththeboneinandskinon.Youwillhavetovarythecookingtimesslightly,dependingonwhichcutsofchickenyouuse.

MiddleEasternspicedchickenServestwo,withleftoversThisisyetanotherquickandeasywaytobroilchicken,onethatbenefitsfromsittingintherefrigeratoralldayinitsmarinade.Theyogurtmakesthechickenincrediblytender,andtheflavorsofthespicesreallygetintothemeat.Whentheweathergetshot,trythisonewithSummerCouscous.

1Tbspcumin1Tbspcoriander1tspturmeric

1tspcinnamon

2clovesgarlic,chopped1½poundschickenbreasts1cupplainyogurt(IlikeGreekyogurt)1lemon2Tbspoliveoil

1tspsalt

Blackpeppertotaste

Combineallthespices,thegarlic,salt,pepperandyogurtinaplasticbag.Squeezethejuiceofthelemonintothebag,andaddtheoliveoil.Throwinthechickenbreasts,andmusheverythingaroundinthebaguntileachbreastiswellcoated.

Broiluntilthechickeniscookedthrough,8–12minutesperside.

Porktenderloinwithmustard-apricotglazeServestwo,withleftoversThisoneisacrowdpleaser.Theapricotjamgivesthewholedishalittletwistofsweetandfruitthatgoesgreatwiththeporkandthemustard.Youcanservethiswithplainriceandbroccoliwithlemon-garlic

vinaigrette.

2lbsporktenderloin

Saltandpepper

2Tbsppeanutoil

2Tbspmustard3Tbspsoysauce2Tbspricevinegar

1Tbspapricotjam

1clovegarlic,choppedHotredpepperflakes

Preheatovento400degrees.Seasontheporktenderloinallaroundwithsaltandpepper.Heatpeanutoilin

apanuntilhot,andsearthetenderloinonthestovetopuntilallsidesarebrown.Roastintheovenuntiltheporkismediumrare(whenameatthermometerreads145degrees),about10–15minutes.

Whisktogetherthemustard,soy,ricevinegar,apricotjam,garlicandhotpepperinabowl.Spoontheglazeoverthetopandsidesofthetenderloinwhileitisstillhot.Letthemeatrestfor10minutesbeforeslicingandserving.

AsianmarinatedflanksteakServeoverrice,ifyoulike,withthereservedsauceIliketothrowaflanksteakintothemarinadeinthemorningbeforework,andthenbroilitwhenIgethome,butyoudefinitelydon’tneedtomarinateitfortwelvehoursforthemeattotastegreat.Youwillgetgreatflavorfrommarinatinginaslittleas20minutes.

1½poundsflanksteak2clovesgarlic,chopped

3scallions,whiteandgreenpartssliced¼cupsoysauce2Tbspricevinegar

1Tbspsesameoil

SeveralshakesofTabasco,oranyotherhotsauceInasmallbowl,mixtogetheralloftheingredientsexceptthesteak.Linearoastingpanwithaluminumfoil,addthesteak,andpourabouthalfthesoymixtureoverthesteak,turningtocoat.(Reservetheotherhalfofthesauceforserving.)Letmarinateforanywherebetween20minutesand12hours.

Broilthesteakuntilmediumrare,about8–10minutesperside.Letthesteakrestforabout10minutesbeforeslicingitthin,againstthegrain.

BeeftenderloinwithhorseradishsauceServestwowithleftovers(ifyou’relucky)Tenderloinisnormallyquiteexpensive,butwhenit’sonsaleatmygrocerystoreIsnapitup.Thisrecipeis

ridiculouslyeasy,andtheresultsareawesome.Therawsteakfreezeswell,too,soyoucanbuyitonsale,andthendefrostittoreallyimpressdinnerguests.

1–1½poundsbeeftenderloin,trimmedandtied

1Tbspoliveoil

Saltandpepper

Forthehorseradishsauce:⅓cupsourcream

1TbspDijonmustard

1Tbsppreparedhorseradish(ormore,totaste)1Tbsplemonjuice

1Tbspchoppedchives

Saltandpepper

Preheattheovento450degrees.Allowthemeattocometoroomtemperature,andthenpatitdrywithpapertowels.Rubtheoliveoilonallsidesofthemeat,andthenseasonallsidesofthemeatwithsaltandpepper.(Begenerouswiththeseasoning.)Heatanovenproofpanonhighheat,andthenaddthemeat.Searitonallsidesuntilitisbrown.(Thisshouldtakeabout5minutesperside.)Putthepanintheovenuntilthesteakisraretomedium-rare,about10–15minutes,dependingonthethicknessofthemeat.Allowthemeattorestforatleast10minutes.

Meanwhile,makethehorseradishsaucebymixingalltheingredientstogether.Slicethesteakandservewiththehorseradishsauceontheside.

BeefbrisketwithhorseradishServes8to10peopleBriskettakeshourstocook,butthegoodnewsisthatyoureallydon’thavetodoanythingthatwholetime,andattheendyouhavesomethingreallydelicious.Don’tbeputoffbytheamountofgarlicinthisrecipe.Whenthewholeclovescook,theygetnuttyandmild,andflavorthebeefreallywell.Asforthehorseradish,it’sanunusualingredienthere,butI’llnevermakeanotherbrisketwithoutit.

2Tbsoliveoil

1beefbrisket(about5pounds)patteddrysaltandpepper40clovesofgarlic,peeled(youcanbuypeeledgarliccloves)1largeonion,

slicedthin¼cupbalsamicvinegarorredwine3cupsbeeforchickenbroth

2Tbspreparedhorseradish

Sprinklebothsidesofthebrisketwithlotsofsaltandpepper.Preheatovento325degrees.Heatalarge,ovenproofpotorpanbigenoughtoholdthebrisketover

medium-highheat.Addoliveoil,andthenthebrisket,fatsidedown.Searituntil

itisbrown,thenflipitoverandseartheotherside.Afterbothsidesarebrown,removeittoaplate.Addgarlicandoniontothepanandstiruntileverythingbeginstoturngolden.Addthebalsamicvinegarandstirupthebrownedbitsatthebottomofthepan.Addthebeeforchickenbroth,thenturnofftheheatandaddbackthebrisket.Coverittightlyandputitintheoven.

Bakethebrisketat325degreesfor1hour.Reducetheheatto300degreesandbakeforanother1½to2hours.Thenremovethebriskettoaplateandcoverittokeepthemwarm.Usingapotatomasher,mashthegarlicandonionintothegravyuntilitissmooth.Stirthehorseradishintothegravy.

Cutthemeatagainstthegrainintoslices(itwillstillbeprettyhard).Thenreturntheslicestothegravyandcookforanotherhour,untilthemeatisforktender.

FishandSeafood

ATSEA:Afraidofbuyingmussels?Terrifiedofhiddensalmonbones?Don’tbe.Fishfilletslikesalmonandcodcanbefoundprettyinexpensively,andifyoubuythefillet,restassuredthattheboneshavebeenremoved.(Youcanalsopressyourfingersalongthefleshofthefish:youwillfeelanybonesthatareleft.)Andifyou’renotawareofthisalready,cultivatedmusselscostonlyacoupleofdollarsperpound.Evenbetter,sincetheyarecultivatedtheydon’thavelong,scarybeardsorrequiremuchcleaningbeyondarinseundercoldwater.

Salmonwithbreadcrumb-dillcrustServestwoSalmon,lemonanddillgoreallywelltogether.Servewithanicesaladandagoodhunkofbread.Asabonus,thisdishlooksreallynicecomingoutoftheoven,andyoucaneasilyimpressacrowd3Tbspfreshdill,chopped

1cupbreadcrumbs(preferablyfresh,butcanusepankoinapinch)Saltandpepper

Twolemons2–3Tbspoliveoil1TbspDijonmustard

1poundfilletsofsalmon

Preheattheovento375degrees.Ifyouareusingfreshbreadcrumbs,toastthemintheovenuntiltheyarejustbrown,5–8minutes.Removetherindofthelemonswithagrater.Mincethedillandtosswithlemonrind,breadcrumbs,saltandpepper.Mixtheoliveoilintothebreadcrumbmixtureuntileverythingismoist.Smearthemustardoverthefleshofthesalmon,squeezethejuiceofthelemonoverthemustardcoating,andthenpackthebreadcrumbmixtureontop.

Bakethesalmonuntilitismediumrare,about12–18minutes.Ifthebreadcrumbsarenotcrispyandbrown,broilthesalmonforabout30seconds.Serve.

NOTE:Watchthesalmonverycarefullywhenunderthebroiler,becauseitburnsveryeasily.Thirtysecondsisliterallyallthetimeitneedstobrown.

SalmonwithsoysauceServestwoThisisanotherofmymom’srecipes.Shehasoftenservedcrowdswiththisdish,andpeopleloveit,neverrealizinghoweasyitis.

⅓cupsoysauce3scallions,sliced

1Tbspgratedginger

2clovesofgarlic,chopped1tspsugar

1poundsalmon

Combinethesoysauce,scallions,gingerandgarlicinaplasticbag.Addthesalmonandletitmarinateforasmuchtimeasyouhave.Whenyouarereadytocook,removethefishfromthemarinadeandbroilthefishuntilitiscookedthroughandthetopismahoganyincolor,about8–12minutes.Meanwhile,pourthesauceintoasmallpot,addthesugarandboiluntilthesauceissomewhatthickenedandreduced,5–10minutes.Pourthesauceoverthesalmonandserve.

ONGINGER:Gingerissuchadeliciousflavor,simultaneouslyspicyandsweet.Itstexture,however,islessworthyofrapturebecauseginger,especiallyoldergingerroot,isveryfibrous.Lookforgingerrootwheretheskinistightandunwrinkled.Peeltheskinwithasmallspoon,andthengratethefleshasfinelyaspossibletogetalltheflavor,withoutthefiber.

TilapiawithorangeandchiliServestwoThisismyideaofaperfectrecipe:it’squicktomake,it’shealthytoeat,andittastesabsolutelydelicious.Alterthejalapeñopeppertosuityourtaste.

1cupflour

1tspchilipowder1tspcumin

1tspsalt

Oneorange

1wholejalapeño1Tbspoliveoil2Tbspbutter1poundtilapiafillets

3Tbspcidervinegar

Removetherindoftheorangewithagrater.Combineflourwith1tspchilipowder,thecumin,saltandthegratedrindoftheorange.Thinlyslicethejalapeñopepperandsetaside.

Heattheoliveoilandhalfthebutterinalargeskillet.Dredgethefishintheflourmixtureandshakeofftheexcess.Sautéthefishoneachsideuntilgolden,about3–4minutesperside.Ifthefishstartstoburn,addabitmoreoilorbutter.

Afterthefishisgoldenonbothsides,removeandputonadish,coverwithfoilandkeepwarm.Addtheslicedchiliandsautéforaminute.Squeezethejuiceoftheorangeintothepan,addthevinegar,anduseawoodenspoontogetupthelittlebits.Ifthesaucegetstoodry,addalittlemorevinegarorwater.Addtherestofthebuttertofinishthesauce.Returnthefishtothepan,andheatthrough,andthenserve.

MusselsinwhitewineServesfourasanappetizer,twoasamaindishIlovethisdish.Youmightneverordermusselsinarestaurantagain....

2Tbspoliveoil

3clovesofgarlic,chopped1shallot,choppedRedpepperflakes1½poundsmussels,scrubbedSalt1cupwhitewine

2Tbspbutter

HandfulofflatleafItalianparsley,choppedHeatoliveoilinapanlargeenoughtoholdthemussels.Addgarlic,shallotandredpepperflakes,andsautéonlowheatuntilsoft,about2–4minutes.(Don’tburnthegarlic.)Addthemussels,seasonwithsalt,thenpourinthecupofwineandclosethelid.Cookuntilthemusselsopen,about5–10minutes.Addthebutterandshakethepanaroundtodistributeitasitmelts.Sprinkletheparsleyoverthetopandservewithlotsofbreadfordunking.

MusselsmarinaraServestwoThisisaclassicrecipe,andthebestpartisthatit’ssoeasytomake.Ifyoubuytubesoftomatopasteandanchovypaste,theywillkeepforquiteawhileinyourrefrigerator.Theonlypartofthisrecipethatyoucan’tstoreisthemussels.

2Tbspoliveoil

4clovesgarlic,chopped

1Tbspanchovypaste

½tspredpepperflakes

1Tbsptomatopaste

¾cupwhitewine1-28ozcancrushedtomato½poundpasta1½poundsmussels,scrubbedFlatleafItalianparsley,choppedAddtheoliveoiltoalargepanunder

medium-lowheat.Addthegarlic,alongwiththeanchovypasteandredpepperflakes.Cookuntiltheingredientsmelttogether,about3minutes.Addthetomatopasteandcookuntilyoucansmellthetomatoanditslightlydarkensincolor,aboutanother3minutes.Addthewineandcookfor2minutes.Addthetomatoes,bringtoaboil,andsimmeronlowheatfor15minutes.

Cookthepasta.Fiveminutesbeforethepastaisdone,throwthemusselsintothesauceandputthelidbackonthepan.Afterthepastaisdrained,putitinabowl,putthesauceoverthepasta,sprinklewiththeparsleyandserve.

GarlicshrimpServestwoServethisonewithlotsofcrustybreadfordunking.IlikethiswiththeMediterraneanchoppedsalad.Ifyouwanttodressitup,servesomeroastedpeppers,sautéedmushrooms,olives,ManchegocheeseandslicesofSerranohamtomakeitarealSpanishtapasdinner.

¼cupoliveoil4clovesgarlic,thinlysliced½tspredpepperflakes1lblargeshrimp,peeledanddeveined½cupwhitewineFlatleafItalianparsley,choppedHeattheoilinasautépanalongwiththe

garlicslicesandredpepperflakesoverlowheat.Whenthegarlicjuststartstogetfragrantandturnslightlygolden,aboutoneminute,addtheshrimpandthewineandraisetheheattomedium.Whenthewineis

bubblingandtheshrimpispink,sprinklewithparsleyandserve.

ONSHRIMP:IhatedeveiningshrimpandI’mtoocheaptobuyshrimpalreadydeveined.Butwhenyou’reconsideringthesizeshrimpyouwanttobuy,rememberthatthebiggertheshrimp,thefewertherewillbeperpound,andthefewer,therefore,thatyouwillhavetodevein.

FishwithgremolataServestwoThisoneisbarelyevenarecipe,butit’sagreatwaytoservefish.Gremolataisaclassicmixtureofgarlic,lemonandparsleyandistypicallyservedwithbeef,butIloveitwithfish.Anyfirm,whitefleshedfishwillworkwellwiththisrecipe.Gremolatais

reallynothingbutasolidflavorpunch,soalittlegoesalongway....

1poundofthick,whitefishfillets(likecod)

1lemon

¼cupparsley,chopped3clovesgarlic,finelyminced

4Tbspoliveoil

Saltandpepper

Preheattheovento375degrees.Removethezestofthelemonwithagrater.Mixthezestwiththeparsley,garlic,juiceofhalfthelemonand3Tbspofoliveoil.Addsaltandpeppertotaste.

Seasonthefishwithsaltandpepper,andjuicetheotherhalfofthelemonoverthefishfillets.Drizzlewithabitofoliveoil.Roastthefishintheovenuntilcookedthrough,about12–18minutes,dependingonthethicknessofthefish.(Youcanalsocookthefishinapanonthestove,orunderabroiler.)Topwiththegremolataandserve.

MexicanspicyshrimpServestwoThisyummyshrimpdishislight,yetspicyandsubstantial.Don’tbeputoffbythenumberofingredients—butifyoufeeloverwhelmed,youcancheatbysubstitutingstore-boughtsalsaforthetomatoes,onionsandspices.Servewithrice.

3Tbspoliveoil

1cuprice

2clovesgarlic,chopped1jalapeño,chopped(ortotaste)½tspcoriander½tspchilipowder1mediumyellowonion,chopped1½poundstomatoes,choppedJuiceof1lime

1tspsalt

1poundshrimp,peeledanddeveined3scallions,slicedHandfulofcilantro,chopped

Cookthericeaccordingtothepackage.(Itisusually1cupofriceto2cupsofwater.)Heattheoliveoilinaskilletovermediumheat.Addthegarlic,jalapeño,coriander,chilipowderandredpepperflakesandcookuntilfragrant,about1–2minutes.Addtheonionsandsautéuntiltheyaresoft,about5minutes.

Addthetomatoes,thesaltandthelimejuiceandcookuntilthetomatoesareverysoft,about10–15minutes.Ifthesaucelookstoodry,addsomewater.Addtheshrimp,coverthepanandcookfor3–5minutes,untiltheshrimparepink.

Whentheshrimparecooked,sprinklethescallionandcilantroovertheshrimp.Serveoverrice.

OldBayfishwithcucumberdillsauceServestwowithleftoversIliketousecodforthisrecipe,butyoucanreallyuseanyfishthatlooksgoodoris

onsale.Thecucumberdillsauceisdeliciouswiththespicyfish,butit’salsogreatasadip.

1poundthickfishfillets,likecod¾cupfreshbreadcrumbsorpanko¾cupbuttermilk2½tspOldBayseasoning½tspgarlicpowder½tspcayennepepper(optional,ifyouwantmorespicethanfromtheOld

Bay)Salt

2Tbsoil

⅓cupplainyogurt(usethethickGreekyogurt)½smallEnglishcucumber1Tbsdill,finelychopped1Tbsscallions,finelychoppedsaltandpeppertotaste

Preheattheovento375degrees.Peelthecucumber,thensliceitinhalflengthwise.Useasmallspoontoscoopouttheseeds.Finelygratethecucumberhalvesonaboxgrater,thensqueezeoutasmuchwaterasyoucan.Youshouldwindupwithabout¼cupofcucumber.Putthecucumberinabowlandseasonwithsomesalt.Thenmixintheyogurt,dillandscallions.Addsomesaltandpeppertotaste.

MixtogetherthebreadcrumbsorpankowiththeOldBay,garlicpowder,salt,andcayenne,(ifyouareusingit).Dipthefishinthebuttermilk,thenpackthebreadcrumbmixtureontopofthefish.Bakeuntilthefishiscookedthroughandthebreadcrumbsarebrowned,about12–18minutes.

Servethefishwithadollopofsauceontop,andmoreontheside.

Pasta

PASTA:Ilovepasta.Whodoesn’t?Butevenwhenyou’rescramblingtoputdinneronthetable,there’snoreasontoreachforthejarofsauce.Thischapterincludeslotsofdelicioussaucesthatgowaybeyondasimplemarinara.Givethematry—youmayfindsometastyandeasyalternativestowhatyoufindinabottle.

PastacarbonaraplusServestwo

I’vealwayslovedpastacarbonara,whichisbasicallypastawithbaconandeggs,butIthoughtthattherewasprobablyawaytolightenitupalittleandactually

makethedishbetter.Here’swhatIcameupwith.Ikeptalltheyummyingredients,butI’veaddedspinachandtomatoes,tomakeitaone-dishsupper.

5slicesofbacon,chopped1yellowonion,finelychoppedLargehandfulofgrapetomatoes,halvedSaltLotsoffreshlygroundblackpepper½poundlongpastalikelinguine

1cuppastacookingwater

1packagebabyspinach,coarselychopped

2eggs

½cupfreshlygratedbest-qualityParmesancheeseCookthepasta,reserving1cupofthepastacookingwater.

Inalargepan,cookthebaconovermediumhighheat.Whenthebaconiscrisp,drainallbutonetablespoonofthefat,addtheonionandlowertheheat.Cookuntiltheonionstartstosoftenandlooktranslucent,about3–5minutes.Addthetomatoes,alongwithsomesaltandpepper.Turntheheattolow.

Tossthecookedpastaandthespinachintothepanwiththebacon,onionandtomatoandtosswithtongsuntilcoated.Takethepanofftheheat,crackinbotheggsandtoss.(Ifit’sdry,addalittleofthepastawater.)Lastly,tossinthecheeseandsomemorepepperandserve.

SpicyshrimpwithlinguineServestwoAsthetitleoftherecipesuggests,thisrecipeisforfellowchililovers.Itcallsforcherrypeppers,whicharepackedinvinegaranddeliveralittleacidickick,alongwithsomeheat.Oncetheshrimparepeeledanddeveined(anadmittedly

annoyingtask),youcanmakethesauceinthetimeittakesforthepastatocook.

¾poundlinguine

4Tbspoliveoil

1poundshrimp,peeledanddeveinedSaltandpepper3–5cherrypeppers,sliced1redpepper,sliced5–6clovesofgarlic,chopped½cupwhitewine

1Tbsptomatopaste

¼–½cuppastacookingwater

3Tbspcream

½cupchoppedparsley

Cookthepasta,reserving1cupofthepastacookingwater.Heatalargeskilletovermediumhighheat.Add2Tbspofoliveoil,andthen

addtheshrimpinasinglelayer.Seasonwithsaltandpepper,andsautétheshrimpuntiltheyarejustpink,2–3minutesperside.Removetheshrimptoaplateandcoverwithfoiltokeepwarm.

Reducetheheattolowandaddtherestoftheoliveoil.Addthecherrypeppers,bellpepper,andgarlic.Sautéuntilfragrant,about2minutes,thenaddwineandtomatopaste.Simmerfor3–5minutes.Ifthesaucegetstoodry,addasplashofthepastacookingwater.Addthecream,seasonwithsaltandpepper,tosstheshrimpbackin,addthepasta,tosseverythingtogetherfor1–2minutes,sprinklewithparsleyandserve.

TortelliniwitheggplantpureeServesfour,withextrasauceOkay,okay,IsaidIwouldn’tuseafoodprocessorinanyofmyrecipes.Butthisoneissogood,andunusual,thatIthoughtIwouldthrowitinhere.Youcanuseablenderinsteadofafoodprocessor,orevenjustchopallthevegetablesasfineasyoucanforasomewhatchunkier,butstilltasty,sauce.Ilikethisbestwithcheesetortellini.Thissaucealsofreezesreallywell.

2½cupsofeggplant,peeledanddiced2clovesofgarlic

1onion

Oliveoilforthepan

Saltandpepper⅓cupgratedbest-qualityParmesan

1handfulofbasilleaves

1–1½cupswater18ozcanoftomatosauce1½poundstortellini

Peeltheeggplant,andcutintocubes.Slicethegarlic.Cuttheonionintoaroughchop.Putsomeoliveoilinthebottomoftheskillet,andsautétheeggplant,garlicandonionwithapinchofsaltuntilthevegetablesaresoft,about

10minutes.Letthevegetablescoolslightly.Dumpthevegetables,theParmesanandthebasilleavesinthebowlofafood

processororblender.(Ifyouuseablenderyoumightneedtodoitinbatches.)Runthemachineandpuree,addingsomewatertogetittoasauce-likeconsistency.(Thiswilltakeapproximately1cupofwater,dependingonhowthickyouwantthesauce.)Dumpitbackintothepan,addthecanoftomatosauce,andwarmitthrough.

Cookthetortellini.Onceitisaldente,tossthetortelliniwithsomeofthepastaandserve.

OrzowithwildmushroomsServesfourasasidedishortwoasamaincourseThiscanbeasidedishor,withasalad,amealuntoitself.Pleasedon’tleaveoutthedriedmushrooms!Althoughtheycanbeexpensive,theyaddtonsofflavor,andalittlegoesalongway.IliketousedriedPorcinimushrooms,butanydriedmushroomwillwork.

¾poundorzo1ouncedriedmushrooms1poundfreshcreminimushrooms

2Tbspoliveoil

5clovesofgarlic,minced2–3Tbspsherry¼–½cupreservedpastacookingwaterParmesancheeseHandfulofItalianparsley,chopped

Cookthepasta,reserving1cupofthepastacookingwater.Soakdriedmushroomsin1cupofveryhotwaterforabout20minutes.DO

NOTDISCARDTHESOAKINGLIQUID!Ithaslotsofflavorandwillbeaddedtothepasta.Whenthemushroomsaresoft,chopthem.

Slicefreshmushroomsinto¼inchslices.Heatoliveoilinalargeskilletonmediumhighheat.Sautéthemushroomsuntiltheyreleasetheirliquidandbrown,about10minutes.Lowertheheatandaddthegarlicandthedriedmushrooms.Cookjustuntilthegarlicbecomesfragrant,andthenaddthesherryandthesoakingliquidfromthemushrooms.Becarefulnottoincludethegritthatinevitablydriftstothebottomofthesoakingliquid.

Addthepastaand,ifitlooksdry,addsomeofthepastacookingwater.(Iusuallyaddafewsplashes.)Tosseverythingtogether,addgratedParmesancheeseandparsleyandserve.

NOTE:Donotskiptheparsley!Itaddsbrightness,flavor,andcolor,andiswellworththechoppingtime.

VietnamesesummernoodlesServesfourOneofthenicethingsaboutthisrecipeisthatitusesricevermicelli,whichcooksbysoakinginhotwater.Onahotday,Iliketoeatalightpastadishwithoutboilingamassivepotofwatertocookit.Anyricenoodlewillworkhere,orevenregularpastainapinch.Ifyouareusingregularpasta,increasetheamountto¾

ofapound.

½poundshrimp,peeledanddeveined½poundgroundpork½poundricevermicelli4scallions,slicedHandfulofbasilleaves,shreddedHandfulofcilantroleaves,choppedHandfulofmintleaves,shredded1carrot,shredded5clovesofgarlic,minced1tspSriracha,orotherhotsauce,totaste

2Tbspvegetableoil

1cucumber,cutintosmallmatchsticks4Tbsplimejuice2Tbspfishsauce2Tbspricevinegar

2Tbspsugar

Placevermicelliinalargebowlandpourhotwateroverthepastauntilitiscovered.Soakuntilpastaispliable,about5–10minutes,thendrain.

Dissolvethesugarinthelimejuiceinalargebowl.Mixinthefishsauce,thehotsauceandthericevinegar.Addthecarrotand1cloveofmincedgarlicandsetaside.

Heatthevegetableoilinamediumpanandsautétherestofthegarlicuntilitisfragrant,aboutoneminute.Addtheporkandcookuntilitisbrowned,about3–5minutes.Addtheshrimp,andcookuntiltheshrimpisjustpink,another3–5minutes.Mixtheshrimp,porkandricevermicelliintothebowlwiththesauce.Topwiththeherbs,scallionsandcucumberandserve.

ONFISHSAUCE:Pleasedonotfearthefishsauce!Yes,itsmellsstrange,andtheingredientlististerrifying—it’susuallymadefromfermentedanchovy—butfishsauceisoneofthe

keystomakingdeliciousVietnamesefood.Itissoldinmostgrocerystoresnow,sojustbuyabottleandtryit.Livedangerously!Youwon’tregretit.

Macaroni&cheeseSure,itisn’tthehealthiestdishintheworld,butsometimesthereisnothingbetter.Macaroni&cheeseneverfailstocheermeuponacoldwinternight.

1lbmacaroni,cookedaldente4Tbspflour4Tbspbutter

4cupswholemilk

Drymustard

Saltandpepper1tspTabasco

4cupscheese

½cupbreadcrumbs

Preheattheovento350degrees.Inalargepot,stirflourandbuttertogetheruntilitformsalightgoldenpastecalledaroux.Pourinthemilkandaddthespices.Whiskthemilkintotheflour-buttermixtureuntilitisallthesameconsistency,anditthickensslightly,justalittlethickerthanheavycream.Addthecookedmacaroniandabouthalfthecheese,andmixeverythingtogether.

Pourthemacaroniintoasmall,deepcasseroledishifyoulikeyourmacaroni&cheesegooeyinside,andintoashallowbakingpanifyoulikeitdrier.Sprinkle

therestofthecheeseontop,andthebreadcrumbsontopofthat.Bakeina350degreeovenfor30minutesinashallowpanandonehourina

deepdish,untilitisbubblingandthetopiscrunchy.

ONCHEESE:Ofcourse,youcanvarythecheesedependingonyourtaste.Ifyoutendtotheoldschool,theonlychoiceischeddar,butIlikeusingsomegruyeremixedin—also,ifyouaddsomefontinacheesetothemix,themacaroni&cheesewillbecreamier.

SpaghettiandmeatballsServeoverspaghettiwithcheese.ServesfourWhatcanIsay?Everyone’sgotherownmeatballrecipe,butifyou’renotcompletelyhappywithyourmeatballs,givetheseatry.Youmightwanttodoubletherecipe,becauseitfreezeswell.Mostpeoplerecommendfryingmeatballs,butIjustbraisetheminthetomatosauce.Theystayincrediblymoistthatway,anditismucheasiertosimplydropthemeatballsintoawaitingpotofsaucethantoindividuallyfrythemeatballs.

2poundgroundbeef

2eggs

½cupbreadcrumbs⅓cupgratedbest-qualityParmesancheese

1tsporegano

Saltandpepper

2pinchesredpepperflakes

3Tbspoliveoil

4clovesgarlic,minced(divided)1–28ozcan+1–14ozcanofwholeSanMarzanoplumtomatoes

1canchickenstock

1poundspaghettioranytypeofpastayoufavorInalargebowl,mixtogethereggs,breadcrumbs,cheese,oregano,onechoppedcloveofgarlic,saltandredpepperflakes.Addthemeatandasplashofwarmwater(Thewaterisveryimportant!Ithelpskeepthemeatballsmoist.)Useyourhandstomusheverythingtogetheruntilitisjustmixed.Makethemeatballs—Ilikeminetobeaboutthesizeofgolfballs.Wetyourhandstopreventthemeatfromsticking.

Heatoliveoilinalargepotonmediumheat,alongwiththerestofthegarlicandsomecrushedredpepperflakes.Whenthegarlicislightgoldandyoucansmellit,addthetomatoesandthechickenstock.Bringtoaboil,thenreduceittoasimmer.Dropinthemeatballsandcookuntilthesauceslightlythickensandthemeatballsarecookedthrough.Iusuallywaitanotherhalfhour,butthemeatballswillbecookedthroughbeforethen.Whilethemeatballsaresimmering,cookthepasta.Whenthepastaisaldente,tosswiththemeatballsandsauceandserve.

SpaghettiwithcornandtomatoesServestwowithleftoversMakethisinthelatesummer,whentomatoesandcornareattheirtastiest.Iabsolutelylovethecombinationofgrilledcornandrawtomatoes.

1lbspaghetti

2lbstomatoes

¼cupoliveoilSaltandcrushedredpepperflakesHandfulofbasilleaves,shredded3clovesofgarlic

3earscorn

GratedParmesancheese,totaste

Coarselychopthetomatoesandsqueezeouttheseeds.(Somepeoplemightliketopeelthetomatoesfirst.Iusuallydon’tbother,butifyoupreferskinlesstomatoes,droptheminboilingwaterfor1minute,andthepeelwillslideoff.Youcanusethesamepotofboilingwaterthatyouusetocookthespaghetti.)Putthechoppedtomatoesinalargebowlwiththeoliveoilandageneroussprinklingofsaltandcrushedredpepperflakes.Addthetornbasilleaves.Whacktheclovesofgarlicwiththeflatofaknifetoreleasetheiroils,andaddthemtothebowl.(Ifyoureallylovegarlic,asIdo,finelyminceoneoftheclovesandaddthataswell.)Whilethetomatoesaremarinating,placetheearsofcornonagrillpan,rotatinguntiltherearesomebrownedkernelsonallsides.(Thisshouldn’ttakemorethan2–3minutesperside.)Cutthekernelsoffthecobsandaddtothetomatoes.

Cookthespaghetti.Whenthespaghettiisready,removethewholegarlicclovesfromthesauce,tossinthepasta,andservewithplentyofParmesancheese.

SesamenoodlesServesfourwiththechicken,twowithoutForsomereason,therearealotofbadsesamenoodlesoutthere.Notonlybadtastingnoodles,butnoodleswheretheconsistencyisallwrong.Thisdishdoesn’thavethatproblem.Thesecretisthewater,whichhelpsloosenupthepeanutbutterandformthetastysauce.Theshreddedchickenisoptional,butifyoudoaddit,youhaveaone-dishmeal.Ilikethesnowpeasinthisdish,butyoucouldalsoshredcarrot,ordicepeppers,oraddanyothervegetablesyouhaveonhand.

½poundpasta4Tbspsoysauce3Tbspricevinegar

2Tbsptoastedsesameoil

1tspchilioil(optional)PinchofsaltCrushedredpepper,totaste

3Tbspcreamypeanutbutter

⅓cupwater(approximate)2smallcucumbers,likeKirby,or1Englishcucumber1cupsnowpeas

4scallions

Handfulofcilantro

2chickenbreasts,cookedandshredded(optional)Cookthepasta.

Inthebottomofthebowlinwhichyouintendtoservethenoodles,addthesoy,ricevinegar,sesameoil,chilioil,saltandredpepper.Whiskinthepeanutbutter,andaddenoughwatertogetathin,sauce-likeconsistency.(IfindIusuallyneedabout⅓cupwater.)Peelthecucumbersandcutintothinmatchsticks.Snaptheendsoffofthesnowpeas,andpulloffanystrings,thenslicethem.Thinlyslicethescallions,andchopthecilantro.

Whenthepastaiscookedanddrained,combineinthebowlwiththesauce,usingtongstocoateverything.Tossinthevegetables,thechickenifyouareusingit,giveanothertoss,andserve.

NOTE:Ifyoudon’tlikethesnowpeasraw,youcantossthemintothepastawaterforthelastminutethatthepastacooks,andthendrainthemwiththepasta,tolightlyblanchthem.

OrzowitheggplantServes8-10asasidedishThisisgreatpartyfood,particularlyatthingslikebarbecues.Itkeepswellandactuallytastesbetteradayortwoafteryoumakeit.Thisisthekindofdishyoucanmakeontheweekendandthennibbleonall

weeklong.

1poundoforzo1largeeggplant

2redpeppers

8–10sundriedtomatoes,packedinoil2largetomatoes,chopped2clovesgarlic,chopped1redonion,chopped3-4Tbspbalsamicvinegar⅓cupoliveoil,plusoilfortheeggplantHandfulofbasilleaves,torn

(optional)Saltandpepper

Cooktheorzo.Placeafewtablespoonsofoliveoilinashallowdish.Slicetheeggplantinto

roundsabout½inchthick.Usingapastrybrush,brusholiveoilonbothsidesofeachpieceofeggplant,beingcarefulnottousetoomuch—theeggplantwillsoakuptheoilveryquickly.Seasonwithsaltandbroiloneachsideuntilbrown,about4–5minutesperside.Lettheeggplantcool,thenchopitupandputitinalargebowl.

Setthepeppersunderthebroilerandcook,turninguntiltheyareblackonallsides.Coolinapaperbagandthenpeelandchopthepeppersandaddtothebowlwiththeeggplant.

Chopupthesundriedtomatoes,andaddthemtothebowl,alongwithsomeoftheoiltheywerepackedin.Dicethetomatoes,chopthegarlic,dicetheredonionandthrowitallintothebowl.Addthebasil,ifyouareusingit.

Tossthepastaintothebowl.Addthevinegar,oliveoil,andsaltandpeppertotaste.

ONEGGPLANT:YoucanbroileggplantthewayIdescribedabove,tossitwithpasta,someofthepastawater,andsomegoodParmesancheeseandmakeamealoutofit.Oryoucanlayerthebroiledeggplantwithstore-boughtmarinarasauce

andmozzarellacheeseforaquickandeasyeggplantparmigiana.

PastawithsausageandmushroomsServestwo1pintmushrooms

4clovesgarlic

Saltandpepper

½poundsweetsausageAboutoneounceofdriedmixedwildmushrooms½cupwhitewine1small(14oz)canplumtomatoesFreshthyme½poundpasta

Cookthepasta,reserving1cupofthepastacookingwater.Putthewildmushroomsinabowlandpourabout½cuphotwateroverthem.

Letthemsoak.Coarselychopthemushroomsandsetaside.Smashandchopthegarlic,along

withapinchofsalt,untilitisapaste.Crumblethesausageintoahotpanandcook,stirringuntilthesausagebrowns.Addthemushroomsandthegarlic,andcookuntilthemushroomsreleasetheirliquid.Removethewildmushroomsfromtheliquid,squeezingthemoverthebowl,andchop.Addthosetothepan,alongwiththeliquidyousoakedthemushroomsin.(Sometimesthereisgritatthebottomofthemushroomliquid,sobecarefulnottoaddthat.Itwon’t,needlesstosay,enhancethedish....)Addthewhitewine,tomato,saltandpepperandfreshthyme,andsimmerfor10–15minutes.Ifthesaucegetsdry,addsomeofthepastacookingwater.

Tosswithcookedpastaandserve.

PastabologneseServesfour,withanextraquartofsauceforthefreezerThisisastapleinmyhouse.Thisrecipewillmakeenoughsauceforapoundofpasta,withextratostickinaquartcontainerinthefreezer,sinceitfreezessowell.Theonlyhitchisthatifyouhaveonepot,youhavetomakethesauce,thencleareverythingoutofthepottocookthepasta.Imaybethelaziest,mostdirty-dishaversepersononearth,butIstillthinkit’sworththeeffort.

3Tbspoliveoil1largeonion2mediumcarrots

3celerystalks

3clovesofgarlic,mincedsaltredpepperflakes1½poundsgroundbeef

14ozcantomatopaste

1cupredwine(whateveryouhavelyingaround)114ozcanchickenstock(preferablylowsodium)

128ozcancrushedtomatoes

Finelychoptheonion,carrotsandcelery,andmincethegarlic.Heatoliveoilinalargepotovermediumheat.Addthevegetables,abigpinchofsalt,andredpepperflakestotaste,thensautéthevegetablesuntiltheyaresoft,about10minutes.

Addthebeef,alongwithanotherpinchofsalt,andbrownthebeef,breakingit

upwithawoodenspoon.Itwilltakeabout10minutestobrownthebeef.Afteritisbrown,addthetomatopasteandtoastituntilitslightlydarkerincolor,about5-8minutes.Addthewineandstir,lettingitreduce.Oncethewinehasreduced,afterabout5minutes,addthecrushedtomatoesandthechickenstock.Stireverythingtogether.

Bringthesaucetoaboilandthenreducetheheattolow.Letthesaucesimmeruntilitthickensabout45minutes.Tasteandmakesurethereisenoughsalt–itmightneedmore.

Freezehalfofthesauce,andtosstherestwithyourfavoritepasta.Don’tforgettosprinklethetopwithsomegoodparmesancheese!

VegetablesandSides

VEGETABLESANDSIDES:You’vegottoeatthem,sowhynotmakethemtastegood?Sure,youcanalwaysjuststeamanygivenvegetable,orpopitintothemicrowave,butforverylittleadditionaleffortyoucanactuallyenjoygettingyourvitaminsandminerals.Soreadon....

SesamebokchoyServestwo

Ilovebokchoythisway.Whenitissautéedquickly,thegreenleaveswiltbutthewhitestemsstaycrisp,anditisabsolutelydelicious.Babybokchoyisbest,but

anysizewilldo.Toastedsesameoilisnotcheap,butitiswellworththeinvestment.Alittlebitofthisoilinfusesanydishwithareallynice,smokyflavor.It’sespeciallynicewithvegetables.Sometimestheysellsesameoilthatcontainscanolaoil,butbypassthatfortherealstuff.Youcaneasilysubstitutesnowpeasforbokchoy.

1lbbokchoy

Splashofpeanutoil

Salttotaste2clovesgarlic,chopped2tsptoastedsesameoil

1Tbspsesameseeds

Redpepperflakes,totaste

First,getthebokchoyready.Ifyouareusingbabybokchoy,youcanleaveitwhole,butwithlargersizesofbokchoy,simplycutofftheendsandcuttheleavesinhalforthirds.Itisbetterifsomeofthewaterfromwashingthevegetableisstillclingingtotheleaves.

Heatpeanutoilinalargepan.Whenitishot,throwinthebokchoyandseasonwithsalt.Wait2–3minutes,untilthegreenpartsofthebokchoybegintowilt.(Ifthepanlooksverydry,youcanaddabitofwater.)Addthegarlicandredpepperflakes,giveitastir,andcookuntilthegarlicjustbecomesfragrant,about1minute.Addthesesameoilandsesameseedsandserve.

Indian-stylespinachandchickpeasServeoverriceIndianfoodisoneofthosecuisinesthatIlovetoeatinrestaurantsbutdon’tusuallymake

athome.Thisrecipeistheexception—itisveryeasytomakeandcanbeamealallbyitself,withalittlerice.GarammasalaisamixtureofIndianspicesthatyoucanfindinmostgrocerystores1lbbabyspinach,coarselychopped

1canchickpeas3Tbspoliveoil

2tspcinnamon

1mediumonion,chopped6clovesgarlic,chopped1inchpieceofginger,grated4–6plumtomatoes,chopped2tspgarammasala1tspcumin

1tspsalt

Heatoilovermediumheat.Addthecinnamonandwaitoneminute.Thenaddtheonions,seasonwithsalt,andcookuntiltheyaresoft.Addthegarlicandgingerandcookuntilfragrant,about1minute.Addthegarammasalaandthecumin,againcookinguntilfragrant,about1–2minutes.Addthetomatoesandcookuntiltheystarttobreakdown,aboutfiveminutes.Addthechickpeasandcookuntiltheystarttosoften,about5–10minutes.Thenaddthespinachandcookuntilthespinachiswilted.Tasteandcorrecttheseasoning.

Sautéedbroccoli

Servestwo

Thisisreallyjustmyversionofstir-fry,andyoucanaddanyvegetablesyouwant,butbroccoliismyfavorite,becauseitcatchesallthattastysauce.

1Tbsppeanutoil

1Tbsptoastedsesameoil

Twoclovesgarlic,minced½tspredpepperflakes½poundbroccoli2Tbspsoysauce1Tbspricewine

1Tbspricevinegar

Splashofwater(3–4Tbsp)

Addthepeanutoil,garlicandpepperflakestoahotpan.Whenthegarlicissizzlingandfragrant,butbeforeitbrownsandburns,aboutoneminute,addthebroccoli.Giveitatoss,andthenaddthesoysauce,ricewine,ricevinegarandasplashofwater.Sautéuntilthebroccoliisbrightgreenandcrisp-tender,addthesesameoil,andserve.

NOTE:Youcanaddanynumberofvegetablestothisdish,orevensomechickenorshrimptomakeafullmeal.

RootvegetableslawYoucanusewhateverrootvegetablesyoulikeinthisdish,orevengocrazyandthrowinsomecabbage.Thevegetablesareallshreddedtogether,whichcanbedonewithaboxgraterbuttakesallof20secondsifyouareluckyenoughtohaveafoodprocessorwithagraterattachment.Theslawcanliterallybeassembledinlessthan10minutes,anditimproveswithage.

4largeradishes

½smalljicama1Englishcucumber(or2Kirbycucumbers)1smallredonion3mediumcarrots

2Tbspsoysauce

Hotsaucetotaste

2Tbspricevinegar

2tsptoastedsesameoil

1inchoffreshginger,peeled

4scallions

Handfulofcilantro

Inthebottomofalargebowl,mixtogetherthesoysauce,hotsauce,ricevinegarandsesameoil.Gratetheradishes,jicama,cucumber,onionandcarrotandaddthemtothebowl.Finelygratethegingerintothemixture.Slicethescallions,chopthecilantroandaddbothtothebowl.Mixwellandserve.

Makesaboutfourcupsofslawandtastesbetteradayortwolater.

BroiledzucchiniServestwo

Thisiseasy,absolutelydelicious,andittakesonlyabout5minutestomake.

3mediumzucchini

2clovesgarlic

Bigpinchofsalt

3Tbspoliveoil

2Tbspfreshthyme

Sliceeachzucchiniintolongstrips,about¼inchthick.Smashtheclovesofgarlicwiththesideofaknife,sprinklethegarlicwithsalt,thenchopthegarlicandsaltmixtureintoapaste.

Putthezucchiniandgarlicintoaplasticbagalongwitholiveoil.Finelychopthefreshthymeandaddthattothebag.Sealitandshakethebagarounduntileverythingiswellmixed.

Turnthebroileron,andcoveracookiesheetinaluminumfoil.Laythezucchinionthecookiesheet.Broiluntileachsideisbrown,about3–5minutesperside,dependingonthebroiler.

Servehotorattemperature.

SpinachpieServesfour

Ireallylovespinachpie,andthisisaterrificone.IusedtobetroubledbytheLargeVolumeSpinachProblem:doIbuyunwashedspinach,andspendaneternityriddingitofsand?DoIbuyroughlyamillionpackagesofbabyspinachtogettheamountofcookedspinachIneed?DoIjustbuyfrozenspinach?SinceIamlazy,Iusuallyboughtfrozenspinachbutwasneverquitehappywiththe

results.ThenonedayIfoundtheanswer:organicfrozenspinach.Itreallydoesmakethebestspinachpie.(Ifyoudon’tbelieveme,conductablindtastetestwithyourfamilyandseewhattheysay....)Onelastcomment:donotfearthephyllodough!Ifyoutearsomeofthephyllosheetswhileassemblingthepie,justkeepgoing.Itwon’tmatter.Ifyoudon’twanttousephyllodough,buyfrozenpuffpastrydoughandrollitouttoa12inchrectangle.

Two10ozpackagesoffrozenspinach,defrosted,squeezeddry,andcoarselychopped

8sheetsofphyllodough

1onion,chopped¼cupoliveoil

2eggs

3scallions,thinlysliced½cupfetacheese¼cuppinenuts5Tbspunsaltedbutter4Tbspbreadcrumbs3TbspfreshlygratedParmesancheese

1Tbspsesameseeds

Saltandredpepperflakes

2Tbspchoppeddill

Preheatovento375degrees.Inasmalldrypan,addthepinenutsandtoastthem,shakingthepan

occasionallyandwatchingthepancarefully,becausenutsburnquickly.Inalargepan,heattheoliveoilwiththeredpepperflakes.Whentheoilishot,

cooktheonionuntilitissoft.Addthespinach,alongwithagenerouspinchofsalt,andcookuntilmostoftheliquidisgone.Coolthespinachslightly.

Meanwhile,inabowlbeattheeggswiththefetacheese,pinenuts,1Tbspofbreadcrumbs,thedill,andtheslicedscallions.Mixinthespinach.

MixtogethertheremainderofbreadcrumbswiththeParmesancheeseinasmallbowl,andmeltthebutterinanothersmallbowl.

Layoutasheetofaluminumfoilandonthatlaythefirstsheetofphyllodough.Brushitwithbutter,andsprinklewiththebreadcrumb-cheesemixture.Repeatwith7moresheetsofphyllodough.

Pourthespinachmixtureintothemiddleofthedough,thenfoldthephyllodoughuparoundthemixture.Thereshouldbeasquareofspinachinthecenter,notcoveredbyphyllodough.Brushbutteronthetopofthedough,andsprinklethesesameseedsallover.Bakeuntilitisgolden,about30minutes.Itisdeliciouswarmoratroomtemperature.

MashedcauliflowerServestwo,withleftoversCaulifloweriseasiertomashthanpotatoes,andwiththeadditionofcheeseittastesalmostasgood.IliketouseGruyerecheese,but

youcancertainlyusecheddar,oranyothercheesethatyoulike.Tryitandseeifyoucanfoolyourfamilyintothinkingtheyareeatingpotatoes....

1headcauliflower,brokenintosmallflorets¾cupwholemilk2Tbspbutter

1tsppaprika

Saltandpepper

¾cupofshreddedcheese

Steamthecaulifloweruntilitissoft,about10minutes.Transferthecookedcauliflowertoapotandmashituntilithasarelativelysmoothconsistency.Underlowheat,stirinthemilk,thebutterandthepaprika,andseasonwithsaltandpepper.Offtheheat,stirinthecheese,andservehot.

Roastedsquash(andothervegetables)ServestwoI’malmostembarrassedtoincludethisrecipe,becauseitissoeasy,butit’sagreattrickandpeopleloveit.Literally,squashiscutintocubes,tossedwitholiveoil,saltandpepper,androasteduntilbrown.Youcanalsospiceitupwithsomecinnamon,cuminandchilipowders.

Ifyoulikethisdish,tryroastingcarrotsorparsnipsthesameway.Forparties,Iroastawholemixofvegetables,includingcarrots,parsnips,

zucchini,peppers,onionsandeggplant,anditalltasteswonderfulhotoratroom

temperature.Justincreasetheoliveoil,saltandpeppertoadequatelycoattheamountofvegetablesyouroast.Also,itisbesttoroastthevegetablesinasinglelayer,soifyouareroastingalotofvegetables,usemorethanonecookiesheet.

1largebutternutsquash

3Tbspoliveoil

Saltandpeppertotaste

Preheattheovento400degrees.Peelthesquash,scoopouttheseeds,andcutintocubes.Tossthesquashonacookiesheetwitholiveoil,saltandpepper.Roastuntilthesquashisgoldenontheoutside,about40–45minutes.

RoastedpotatoesServestwo

Forthoseofyouwhodon’tknowhowtoroastpotatoes,hereitis.Youcanaddanyherbsandspicesyouwant,andyoucanaltertheflavorstomatchwhateverelseyou’recooking.IlikeusingYukonGoldpotatoes,whichhavearichflavorandverythinskins,makingpeelingunnecessary.Youcanusewhateverspicesyoulikebest.ThisisonerecipewhereIprefergarlicpowdertofreshgarlic,becauseitwon’tburn.

3Tbspoliveoil

1½tspgarlicpowder½tspcayennepepper,ortotasteGenerouspinchesofsaltandpepper1½poundspotatoes(peeled,ifyouprefer,andcutintowedges)Preheatthe

ovento400degrees.Onthetraywhereyouplantoroastthepotatoes,addtheoliveoilandspices.Tossthepotatoesontothetrayandmove

everythingarounduntilitiswellcoated.Roastintheoven,shakingthetrayoccasionallyandflippingthepotatoeswithaspatulaonceortwice,untilthepotatoesarebrownandcrisp,aboutanhour.Serveimmediately.

ONPOTATOES:Thesmalleryoucutthepotatoes,thefastertheywillcook.Soifyou’reshortontime,cutthepotatoesintosmallerpiecestocutdownonthecookingtime.

FriedriceServestwo,withleftoversAlthoughthenameimpliesotherwise,friedricereallydoesn’thavemuchfat,andit’sanicewaytogetsomevegetablesandsomecarbswithyourprotein.Thisdishisalsogreatbecauseyoucanbasicallydumpinwhatevervegetablesyouhaveonhand.

1cuprice1Tbspvegetableorpeanutoil

1tspsesameoil

1clovegarlic,minced½cuponion,diced½cupcarrot,diced

2eggs

½redpepper,diced½cupcorn2-3Tbspsoysauce2scallions,sliced

Cooktherice.Meanwhile,heatthevegetableoilinalargepan.Addthegarlic,onionandcarrotandsautéuntilthevegetablesaresoft.(Ifyouareusinganyotherrootvegetable,additatthistime.)Movethevegetablesovertoonesideofthepanwithawoodenspoon,andaddtheeggs.Scramblethemwithaforkorawoodenspoonuntiltheyarecooked.Addtheredpepperandthecornandwhateverothervegetablesyouhavelyingaround.Stireverythingtogetherandsautébriefly.

Whenthericeisfluffy,addittothepan,andtossitwiththesoysauceandsesameoil,justuntileverythingiscoated.Sprinklewithscallions,stir,andserve.

SummercouscousServestwo,withleftoversNexttimeyou’reinthegrocerystore,pleasebuysomecouscous.It’seasytomakeandreallyversatile.Couscousisalsogreathotweatherfoodbecauseitcookssoquickly.ThisrecipeisnicewithMiddleEasternSpicedChicken.Feelfreetoexperimentwiththevegetables;trysomegratedcarrot,orevensweetenthingsupwithahandfulofraisins.

1clovegarlic,chopped1lemon

1tspcumin

Saltandpepper

3Tbspoliveoil

1cupcouscous

2scallions,thinlysliced2smallcucumbers,diced3tomatoes,seededandchopped,oronepintgrapetomatoes,halved½red

onion,diced½cupchickpeas(youcanusecanned,drainedandrinsed)Cookthe

couscousaccordingtotheinstructionsonthepackage.

Inthebottomofalarge,shallowbowl,whisktogetherthegarlic,thejuiceofthelemon,cumin,salt,pepperandoliveoil.Addallofthechoppedvegetablesandtosstogether.Moundthevegetablesinthemiddleofthebowl,thenspoonthecouscousaroundtheperimeterofthebowl.

GreenbeanswithbrownbutterbreadcrumbsServestwo,withleftoversThisisalsogreatwithbroccoliorasparagus,andyoucanreallymakethisdishwithanyvegetableyouwant.It’sbarelyevenarecipe,butmoreofawaytojazzupvegetables.Thebrownbutterisreallytasty,andthepanko–whichareverycrispy,Japanesestylebreadcrumbsthatyoucanfindinyourgrocerystore–givesanicecrunch.Makesuretousefreshparmesancheese,becauseitwillmakeabigdifference,flavor-wise.

1poundgreenbeans,withthestringspulledoffandtheendstrimmed

2Tbsbutter

2Tbsbreadcrumbs,preferablypanko1½TbsfreshlygratedparmesancheeseSalt

Heatbutterinasmallpanoverlowheat.Cookthebutteruntilitstartstoturngoldenandsmellnutty,about10minutes.Addthebreadcrumbs,andtoastthemuntiltheyarealsogolden,anotherfiveminutesorso.Sprinkletheparmesancheeseintothebreadcrumbs.

Steamthegreenbeansinapotwithalittlewaterinthebottom.Whentheyarebrightgreen,takethemout,sprinklethemwithsalt,tossthemwiththe

breadcrumbmixture,andserve.

FoolproofDesserts

DESSERTS:Ihaveaconfessiontomake.Ican’treallybake.Ihatetomeasure,andsiftingissomethingthatisjustnotinmyvocabulary.Sotherecipesinthischapterare,trustme,idiot-proof.Thesearemystand-bydesserts,fortheoccasionswhenIthinkastore-boughtdessertjustwon’tcutit.Soallofyounon-bakersoutthere,givetheseatry.

Fruit-toppedcakeThisismymom’srecipe,anditistheeasiest,mostversatileandtastiestdessertIknow.Ifyouareabakingnovice,trythiscake.It’sreally,reallyhardtoscrewup.

1cupsugar

½cupbutter1cupflour(supposedlysifted,butIneverdo)1tspbakingpowder

2eggs

Pinchofsalt

2-3cupsofthefruitofyourchoice,sliced(apples,pears,peachesandnectarines,orsomecombination,allworkwell)

1lemon

Cinnamon

Sugar¼cupapricotpreserves

Preheattheovento350degrees.Creamthesugartogetherwiththebutter,beatinguntil,well,creamyandpale(hencethename).Addtheflour,bakingpowderandsalt.Mixintheeggs,andthenspreadthecakeinthebottomofa9inchspringformpan.

Afteryouslicethefruit,tosswiththejuiceofonelemontopreservethecolor.Placetheslicedfruitinconcentriccirclesontopofthecake.Sprinklewithcinnamonandsugar.

Bakeat350degreesforonehour.Afterthecakehascooled,spreadmeltedapricotpreservesontop.

RugulachThiswasmygreat-grandmother’srecipe.Rugulachare,concededly,apaininthenecktomake,buttheresultisworththeeffort.Theyalsofreezereallywell.

2sticksbutter

½poundcreamcheese2cupsflour

1tspcinnamon

1cupsugar

½cupchoppedwalnuts½cupcurrants(youcanuseraisins,butIlikecurrantsbecausethey’re

smaller)Seedlessraspberryorapricotjellyor½cupgoodqualitychocolatechipsPreheattheovento375degrees.Blendthebutter,creamcheeseandflourtogether.Dividethedoughintofourballs,flatteneachball,andrefrigerateuntilchilled.

Mixtogetherthecinnamonandsugar.Sprinkleaworksurfacewithsomeofthecinnamon-sugar(muchasyouwouldflourasurfacebeforerollingoutdough).Rolloutaballofthedough,usingthecinnamon-sugarasyouwoulduseflour,topreventthedoughfromsticking,untilitisabout¼inchthickanda12inchcircle.Spreadathinlayerofjellyontop,thensprinklewithnutsandcurrants.Inthealternative,simplysprinklewithnuts,currantsandchocolatechips.Cutthecircleinto12wedges.Rolleachwedgeup,rollingfromtheoutsidetowardthecenter,andplacethecookiesonacookiesheetthathasaSilpatonit.Sprinklesomecinnamonsugaroverthetopofthecookies.

Bakeat375degreesforabout20minutes.

NOTEONBAKING:Ifyouputtoomuchjellyonthecookie,itwilloozeoutandburnalloverthecookiesheet.ThiscanbetotallyavoidedbybakingthecookiesonaSilpat.Ifyoudon’thaveaSilpatanddon’tfeellikeshellingouttheroughly$20tobuyone,youcanalsolinethecookiesheetwithparchmentpaper.Otherwise,bepreparedtosacrificesomeofyourcookies.

BreadpuddingServewarm

Ilikethisrecipebecausenothingneedstobemeasuredexactlyanditalwayswindsuptastingdelicious.Thisisabasicbreadpuddingrecipe,andyoucaneasilyaddallkindsofdifferentflavors,likechocolate,pumpkin,apple,pecanoranythingelseyoucanthinkof.

6cupsofstalebread,tornintopieces

3eggs

½cup(1stick)butter½cupsugar½cupbrownsugar1½cupswholemilk1½cupsheavycream2tspvanilla

1tspcinnamon

½tspnutmeg½cupraisins

Preheattheovento350degrees.Beattogetherthebutterandbothkindsofsugar.Beatintheeggs,thenstirinthemilk,cream,vanilla,cinnamonandnutmeg.Addthebreadandtheraisinsandstiruntilitlookssaturated.Pourintoagreasedlasagnapanorcasseroledishbigenoughtoholdtheentirepudding.Bakefor1½hours.

Silverpalatebrownies½poundgoodsemi-sweetchocolate(likeGhirardelli)¼cupchocolatesyrup

1stickunsaltedbutter

1tspvanillaextract

2eggs,lightlybeaten¾cupsugar¼cupflour

Pinchsalt

Meltthechocolateinasmallsaucepan.Stirinthesyrup.Removefromtheheatandbeatinthebutteruntilsmooth.Stirinthevanillaandtheeggsandmixwell.

Inabowl,sift(ha!)togetherthesugar,flourandsalt.Addthechocolatemixtureandmixwell.Pourintoabutteredandfloured8inchsquarepanandbake30minutes.

NOTE:Thesebrowniesarerich,sothisrecipedoesn’tmakeverymuch—they’resupposedtobecutverysmall.Ialwaysdoubletherecipeandmakemyselfsickbyeatingtoomanyofthem.

FruitcrumbleServesfour

Youcanservethisoveranyfruitthatisinseason.ThisisanotherdessertIrelyonbecausenosiftingisrequired,andallamountsareapproximate—inotherwords,youreallycan’tscrewthisoneup.Literallyallyouneedtodoismixtogetherthetopping,cutupsomefruit,dumpitinadishwithlemonjuiceandsugar,coverwiththetopping,andbake.It’sterrificwithsomevanillaicecream.

2lbapples,pears,berries,stonefruitorsomecombination1Tbsplemonjuice(youcanalsouseorangejuice)1tsplemonzest(youcanalsouseorangezest)2Tbspsugar

1Tbspflour

Crumbletopping:

¾cupflour½cupoats½cuplightbrownsugar,packed

6Tbspbutter,melted

1Tbspcinnamon

½tspnutmegBigpinchofsalt

Preheatovento350degrees.Mixallofthecrumbleingredientsuntiltheyareinclumps.Setaside.

Cutwhateverfruityouareusingintouniformpieces.Dumpthefruitintoalargebowlandzestthelemonoverthetop.Addthesugar,flourandlemonjuice.Tastethefruit,andifitisverysouryoumightwanttosprinkleabitmoresugar.

Pourthefruitmixtureintoalargecasseroledishandspreadthecrumblemixtureevenlyoverthetop.Bakeuntilthefruitisbubblingandthetoppingiscrunchy,about30–40minutes.

BlueberrysquaresMakesabout16squaresandisdeliciouswithvanillaicecream1½cupsflour

1stick+2Tbspbutter¼cup+2Tbspbrownsugar⅓cupoats

½tspcinnamonSalt

1pintblueberries(about2cups)½cupseedlessraspberryjam½tspgratedorangerind1Tbspfreshorangejuice

1Tbspflour

Preheatovento350degrees.Greasean8inchsquarebakingpan.Mixtogethertheflour,¼cupofbrownsugarandapinchofsalt.Meltthe

stickofbutter(about12secondsinthemicrowaveshouldmeltthebutter)andmixthatin.Press⅔ofthemixtureintothebottomofthebakingpanandbakeuntilitisjustbrowned,about20minutes.

Melttherestofthebutterandaddittotheremainingflourmixture,alongwiththeoats,cinnamonandtherestofthebrownsugar.Setaside.

Inaseparatebowl,mixtogethertheblueberries,orangerind,orangejuice,flour,andraspberryjam.(Ifyouputtheraspberryjaminthemicrowavefor15secondsorso,itmakesitmucheasiertomix.)Whenthecrustiscooked,pourtheblueberrymixtureontop,andthencrumbletheoatmealmixtureontopoftheberries.Bakeuntiltheberriesarebubblingandthetoppingisgolden,about30minutes.

PoundcakefilledwithberriesThisisoneofmysister’sgo-todesserts.Itlooksbeautifulandtastesdelicious;thesourcreamkeepsthecakereallymoist.

½cupunsaltedbutteratroomtemperature,plusmoretogreasethepan1¼cupssugar

1Tbspgratedlemonzest3eggs

1tspvanilla

2cupsflour(plusextraforthepan)½tspbakingsoda

1tspbakingpowder

½tspsalt¾cupsourcream1½cupsfreshraspberriesorblackberries,oracombinationAlittle

powderedsugar(optional)Preheatovento350degrees.Butterandflouran8.5×4.5×2.5inchloafpan.Putthebutterinthemicrowavefor10secondstosoftenitup,thenmixitwith

thesugaruntillightandfluffy.(Youcandothiswithanelectricmixerorawoodenspoon.)Mixinhalfthelemonzest.Addtheeggsandmixuntillightandfluffy,thenaddthevanilla.

Inanotherbowl,mixtheflour,bakingsoda,bakingpowderandsalt.Addalittleofthistothewetingredientsthenaddsomeofthesourcreamandmix.Continuealternatingaddingdryingredientsandsourcreamuntilbotharefullymixedinwiththewetingredients.

Washanddrytheberries,thengentlymixthemwiththeremainderofthelemonzest.Youcanaddmorelemonzesttotaste,especiallyiftheberriesareverysweet.

Spreadabouthalfthebatter(oralittleless)intotheloafpan,thenaddtheberriesontop,leavingarimofbattersurroundingtheberries.Youmightnotfitalltheberries.Thenaddtheremainderofthebatterontop.

Bakeaboutanhour,untilatoothpickcomesoutclean.Dustwithpowderedsugarifyouwant.It’sgreatservedwithvanillaicecream

orfruitsorbet.

CranberrypistachiocookiesMakesabout2dozencookiesThisisagemofarecipefromGourmetmagazine.It’stheperfectdessertrecipe,becausethecookieslookfancy,tastedelicious,andtheyarereallyeasytomake.

1½cupsflour½tspcinnamon¼tspsalt1½sticksofunsaltedbutter,softened⅓cupsugar

1tspfreshlygratedorangerind

½shelledpistachios,coarselychopped(don’tusetheredones)½dredcranberries

1egg,beaten¼cupcoarsesugar

Ifthebutterisnotsoft,aneasywaytodothisisbyzappingitinamicrowaveforjust10or12seconds.

Usinganelectricmixer,beattogetherthesugar,orangerindandsoftenedunsaltedbutterinabowluntilitislightandfluffy.Mixintheflour,cinnamonandsalt.Stirinthecranberriesandpistachiosuntiltheyarejustcombined.Gatherthedoughtogether,thendivideitintotwoequalpieces,androlleachpieceintoalogabout2inchesindiameter.Wrapeachloginplasticwrapandchilluntiltheyareveryfirm,atleastanhour.

Preheatovento350degrees.Brushbeateneggalongthesidesofthelogs,thenrolleachlogofcookiedoughincoarsesugar,untilitisprettyevenlycovered.Alternatively,youcansprinklethecoarsesugararoundeachloguntilitis

covered.Cuteachloginto¼inchthickslices,thenplacetheslicesonacookiesheet

andbakeuntiltheyaregoldaroundtheedges,about15-18minutes.

H

J

AbouttheAuthoropeKorenstein

lovesfoodsoshelearnedhowtocook.Sheisanattorneybydayandan

intrepidhomecookbynight.ShelivesinBrooklynwithherhusbandandtwochildren.

enniferSilverbergisacommercialandeditorialphotographerwhospecializesinfood,lifestyle,and

portraitphotography.AnativeNewYorker,shenowmakesherhomeintheMidwest.Aplacewherethefoodgrows,peopleworkhardtoharvestit,andthenhavedinnerpartiestocelebrateit—Jenniferishappiestwhenphotographingtheseexperiencesand,ofcourse,sharinginthefestivitiesalongtheway.ShelivesinMissouriwithherhusband,Joe,andtheircat,Claire.Jennifer’simageshavebeenfeaturedinTheNewYork

Times,TheWallStreetJournal,ParadeMagazine,andYouMagazineUK,amongstothers.

InspirationHowIEscape“TheDinnerRut”Therearealotofdisadvantagestohavingasmallkitchen,butthereisonebigadvantage:thatsmallkitchenisusuallyinabigcity,whichisfullofreallygreatfood,andnotjustatfour-starrestaurants.IamluckyenoughtoliveandworkinNewYorkCity,aplacethatisfilledwithtacotrucks,falafelstands,noodlejoints,dumplingshops,pizzaplaces,andsandwichesfrombanhmitotortas.WhenIfallintoadinnerrut,andI’minneedofsomeinspiration,Iinvariablyfindsomethingnewanddifferenttosample.ThatgetsmethinkingabouthowtoincorporatesomeofthosenewflavorsintothedinnersIcook,oftenwithgreatresults.

Ialsotrytobreakoutofthedinnerrutatthegrocerystore,or,ideally,thefarmer’smarket.IfIseeweirdvegetablesintheproduceaislethatI’venevernoticedbefore,I’lltaketheplungeandbuythem.IfIcan’tfindsomeoneatthemarketwhoknowsabouttheaforementionedweirdvegetables,Iusuallygoonlineandgetinformationatwww.epicurious.com.

Aboveall,Ilovetotrynewthings.Foreverynewfoodthattasteslikedirtysocks,thereissomethingsodeliciousandamazingthatIwanttoeatitoverandoveragain.

ConversionCharts

METRICANDIMPERIALCONVERSIONS(Theseconversionsareroundedforconvenience)

OVENTEMPERATURES

Fahrenheit Celcius GasMark

225° 110° ¼

250° 120° 1/22

75° 140° 1

300° 150° 2

325° 160° 3

350° 180° 4

375° 190° 5

400° 200° 6

425° 220° 7

450° 230° 8

Index

A

Arugulasaladwithshavedparmesan,21Asianmarinatedflanksteak,43

B

Babyspinachsalad,19Beefbrisketwithhorseradish,45Beeftenderloinwithhorseradishsauce,44Breadpudding,117Broiledzucchini,97

C

Chickenpiccata,33Chickenwithgingerscallionsauce,29Chickenwithmangosalsaandcoconutrice,35Chickenwithmushrooms,37Chili,31Cornmealcrustedchickenwitharugulasalad,30Cranberrypistachiocookies,124

F

Fishwithgremolata,61Friedrice,105Fruit-toppedcake,113

G

Garlicshrimp,59Gravlax,15Greenbeanswithbrownbutterbreadcrumbs,108

Guacamole,22

IIndian-stylespinachandchickpeas,92

LLemonVinaigrette,5

MMacaroni&cheese,76Mashedcauliflower,101Mexicanspicyshrimp,63MiddleEasternchoppedsalad,13MiddleEasternspicedchicken,39Musselsinwhitewine,57Musselsmarinara,58Mustard-soyglazedchicken,36Mymom’sbroccolisalad,17

OOldBayfishwithcucumberdillsauce,64Orzowitheggplant,83Orzowithwildmushrooms,73

PPanzanella,3Parmesanroastedasparaguswitheggs,25Pastabolognese,86Pastacarbonaraplus,69Pastawithsausageandmushrooms,85Porktenderloinwithmustard-apricotglaze,41

RRoastchicken,38Roastedpotatoes,104

Roastedredpepper-fetadip,9Roastedsquash(andothervegetables),103Rootvegetableslaw,95Rugulach,115

SSalmonwithbreadcrumb-dillcrust,51Salmonwithsoysauce,53Salsa,24Sautéedbroccoli,93Sesamebokchoy,91Sesamenoodles,81Silverpalatebrownies,118Spaghettiandmeatballs,77Spaghettiwithcornandtomatoes,79Spicyshrimpwithlinguine,70Spinachpie,99Summercouscous,107

TThaimangosalad,7Tilapiawithorangeandchili,55Tortelliniwitheggplantpuree,71

VVietnamesesummernoodles,75Vinaigrette,2

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Peanut Butter Comfort displays an astounding assortment of sweet, rich, decadent, soothing, andcomfortingtreats.Anyloverofpeanutbutterorqualitycomfortfoodwilleasilygonutsforthisbook!

$17.95Hardcover•ISBN978-1-62087-621-3

DosCaminosMexicanStreetFood120AuthenticRecipestoMakeatHomebyIvyStarkwithJoannaPruessAftertwentyyearsoftravelingthroughoutMexico,ChefIvyStarkbecameenchantedbythecolorful,tastynativefoodsandwasdeterminedtobringthemtoAmerica.Fromstylishcouplesenjoyingbeeftacosatacafé to day laborers standing at a counter over a paper plate filled with carnitas, everyone loves thisdelicious,accessiblecuisine.

While the bright, robust flavors of Mexican cooking have tempted taste buds north of the border fordecades, only recently has the country’s lesser-known street food filtered onto the American table viaCaliforniaandtheSouthwest.Versatileandsimple,thesedishescanbeenjoyedasaquicknibbleoraspartofanelegantmeal.Stark introducesbothbeginnersandskilledcookstosuchtraditional foodsasMexicoCitycorn,smokedfishtostadas,plantaincroquettes,andmuchmore.Starkoffers time-savingtechniquesandmake-aheadsuggestions,aswellastipsforworkingwithMexicanseasoningsandproducelikechiliesandplantains.

$24.95Hardcover•ISBN978-1-61608-279-6

CastIronCookbookbyJoannaPruessPhotographybyBattmanCast iron is a uniquematerial that heats evenly and lasts practically forever. Finally, here is a cast ironcookbookastimelessandvariedasthematerialitself.CastironrevolutionizedAmericancookinguponitsintroduction, and soonnokitchenwas completewithout long-lasting,heat-retaining cast iron cookware.Today,castironisafixturestill,eventhemostcutting-edge,high-techkitchens.Topchefsknow:thereissimplynoothermaterialquitelikeit.Classicillustrationsofcollectiblepansandrecipesfortheseoranycastironproducts,combinedwith fresh takesonthebestofAmericancooking,maketheone-of–a-kindCastIronCookbookaninstantclassic.

TherecipesfeaturedinCastIronCookbookaretailoredtothematerial'ssingularstrengths,blendingclassicdishes like peach cobbler and fried chicken withmodern fare like Duck with Apples,Moroccan Lamb-StuffedPeppers,andPanko-Macadamia-CrustedSalmon.

$15.95Paperback•ISBN978-1-62087-260-4