How to make easy Chocolate Souffle

Here's what you'll need:

• 4 large egg yolks, at room temperature
• 1 cup milk
• 1⁄4 cup all purpose flour
• 1⁄4 cup cocoa powder, sifted through a finemesh sieve
• 1⁄4 teaspoon salt
• 6 ounces bittersweet chocolate, chopped
• 6 large egg whites, at room temperature
• 1⁄2 cup sugar
• 1 prepared souffle dish

Here's how:

1. Position the rack in the center of the oven and preheat the oven to 400°F.
2. Whisk the egg yolks in a large bowl until creamy, smooth, and pale yellow, about 2 minutes. Set aside.
3. Clean the whisk. Whisk the milk, flour, cocoa powder, and salt in a medium saucepan set over medium heat until well blended.
4. Add the chocolate; stir over the heat with a wooden spoon until the chocolate has melted and the mixture has just started to bubble and is thickened somewhat like pudding, perhaps 3 minutes.
5. Using an electric mixer at medium speed, slowly beat this chocolate mixture into the eggyolks until smooth and light. Set aside to cool for 10 minutes.
6. Clean and dry the beaters. Beat the egg whites at high speed in a large bowl until foamy. Begin adding the sugar in 1 tablespoon increments, scraping down the sides of the bowl as necessary. Continue beating until the mixture makes smooth, glossy, droopy peaks off the tip of a rubber spatula, about 3 minutes.
7. Fold half the whites into the chocolate mixture until smooth, then plop the rest of the whites on top of the chocolate and gently fold in smooth, even arcs until there is no white visible but the eggs have maintained their height.
8. Spoon the mixture into the prepared souffle dish, smoothing the top gently with a rubber spatula.
9. Bake until puffed, set, and slightly cracked, about 30 minutes. Serve without delay.

Vanilla Frozen Custard with Hot Fudge Sauce

Ingredients:

• 9 large egg yolks, at room temperature
• 1 1⁄2 cups sugar
• 2 cups whole milk
• 2 1⁄4 cups heavy cream
• 1 1⁄2 tablespoons vanilla extract
• 1⁄2 teaspoon salt

Procedures:

1. Beat the yolks and sugar in a large bowl with an electric mixer at medium speed until thick, pale yellow, creamy, and doubled in volume, about 4 minutes, scraping down the sides of the bowl as necessary with a rubber spatula.
2. Meanwhile, heat the milk in a large saucepan over medium heat until small bubbles pop up around the pan’s inner rim.
3. Beat about half the hot milk into the egg yolk mixture in a small, steady stream until smooth; then beat this combined mixture back into the saucepan with the remaining egg yolk mixture.
4. Set the pan over low heat; if you’re cooking with an electric stove, use a second burner just now turned to low. Cook, whisking constantly, until slightly thickened, until the mixture coats the back of a wooden spoon, 2 to 3 minutes. Do not bring to a simmer or even the merest bubble. 
5. Strain the custard into a large bowl through a fine mesh sieve to remove any bits of inadvertently scrambled egg. Cool for 10 minutes; then stir in the cream, vanilla, and salt. Cover and refrigerate for at least 4 hours or preferably overnight.
6. Freeze the custard in an ice cream maker according to the manufacturer’s instructions. Serve at once with Hot Fudge Sauce, if desired, or spoon into a plastic container, seal, and store on the floor of the freezer at the back for up to 3 days.

Vanilla Chocolate Chip Frozen Custard: Pour in 1 cup mini chocolate chips during the last few churns in the ice cream maker, just so the chips are evenly distributed in the frozen custard.

Vanilla Chocolate Swirl Frozen Custard: After the custard has frozen in the machine, spoon or scoop it into a plastic container, layering chilled Hot Fudge Sauce between several layers to create ribbons. Place the container in the freezer to firm up for at least 2 hours.

Mint Chocolate Chip Frozen Custard: Substitute 1 teaspoon mint extract and several drops of green food coloring for the vanilla. Pour 1 cup mini chocolate chips into the machine during the last few churns to get the chips evenly distributed in the frozen custard.

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Hot Fudge Sauce

What would a frozen custard be without a thick, rich hot fudge sauce? Follow the cooking times here exactly. Makes 2 cups

Ingredients:

• 1 cup half-and-half
• 1⁄4 cup sugar
• 1⁄4 cup light corn syrup
• 6 ounces bittersweet or semisweet chocolate, chopped
• 4 tablespoons (1⁄2 stick) unsalted butter, cut into chunks
• 1 teaspoon vanilla extract
• 1⁄4 teaspoon salt

Directions:

1. Bring the half-and-half, sugar, and corn syrup to a low simmer in a medium saucepan set over medium heat; cook, whisking constantly, for 3 minutes.
2. Add the chocolate and butter. Continue cooking, whisking all the while, until smooth. Bring to a very low simmer, the barest bubble; then adjust the heat so the mixture bubbles just this slowly. Cook, whisking constantly, for 5 minutes.
3. Whisk in the vanilla and salt. Set aside off the heat for 5 minutes before using; or seal in a glass jar or other heat-safe container and refrigerate for up to 2 weeks.

Making a easy Roasted Brussels Sprouts and Roots

This is our default holiday side dish: a sheet pan of caramelized, irresistible parsnips, sprouts, and the rest. The trick is to cut everything the same size: about the size of a small Brussels sprout. Makes 8 servings

You'll need:

• 3 medium parsnips, peeled and sliced into 1⁄2-inch rings
• 2 medium acorn squash, peeled, seeded, and cubed
• 1 medium rutabaga, peeled and cubed
• 1 medium turnip, peeled and cubed
• 1⁄4 cup olive oil
• 1 pound small Brussels sprouts, stems trimmed, tough outer leaves removed
• 1 tablespoon coarse-grained salt, such as kosher salt

Directions:

1. Position the rack in the center of the oven; preheat the oven to 375°F .
2. Place the parsnips, squash, rutabaga, and turnip on a large lipped baking sheet; toss with 3 tablespoons olive oil. Roast, tossing occasionally, for 35 minutes.
3. Toss the Brussels sprouts with the remaining 1 tablespoon oil in a large bowl. Add them to the baking sheet, toss well, and continue roasting, tossing occasionally, until caramelized and lightly browned, about 25 more minutes. Season with salt and cool for 5 minutes before serving.

Variations: Substitute 1 pound sweet potatoes, peeled and cubed, for the acorn squash.Substitute carrots for the parsnips.

Yellow Squash Noodles with Butter, Peas, and Cream

Look for fairly straight, long summer squash, ones you can easily run a vegetable peeler over to create these “noodles.” Makes 4 servings

What you'll need:

• 2 pounds yellow squash
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium red onion, halved and thinly sliced
• 2 garlic cloves, minced
• 1 cup shelled fresh peas or thawed frozen peas 
• 1⁄4 cup heavy cream
• 1⁄2 teaspoon freshly ground black pepper
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon red pepper flakes
• 2 ounces Parmigiano-Reggiano, finely grated (about 1⁄2 cup)

Here's what to do:

1. Use a vegetable peeler to make long, thin noodles from the squash, running it along their flat surfaces, turning the squash after each strip. Don’t shave them into their seedy cores which you should discard.
2. Melt the butter in the olive oil in a large skillet over medium-low heat. Add the onion, reduce the heat to low, and cook, stirring often, until softened, about 6 minutes. Add the garlic, raise the heat to medium, and cook for 20 seconds.
3. Add the prepared squash noodles and cook until tender, tossing often, about 3 minutes. (Kitchen tongs work best.) Add the peas; cook for 1 minute.
4. Stir in the cream and bring to a boil. Stir in the pepper, salt, and red pepper fl  akes; then remove from the heat and stir in the cheese until melted.

Variations: For a stronger taste, substitute Asiago for the Parmigiano-Reggiano. Substitute 1⁄2 cup pine nuts for the peas. For an even creamier dish, omit the Parmigiano-Reggiano and stir in 2 ounces soft goat cheese such as Montrachet into the sauce until melted.

Boneless Pork Cutlets with Apples and Leeks

It’s hard to fi  nd a faster, easier, or more flavorful dinner than boneless pork chops. They’re simply the loin sliced into rounds. Look for center cut chops also sometimes called “center cut pork cutlets.” The loin is actually divided into three sections with its center being the leanest and tastiest. We prefer thicker, meatier chops, a good foil to bold sauces. Makes 4 servings

Ingredients:

• Four thick 6- to 8-ounce boneless center-cut pork loin chops
• 1 teaspoon salt, plus more if needed
• 1⁄2 teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 2 large leeks, white and pale green parts only, split lengthwise, washed carefully of any grit between the layers, then thinly sliced into half-moons
• 2 large tart apples, such as Granny Smith or Pippin, peeled, cored, and thinly sliced
• 1 1⁄2 teaspoons caraway seeds
• 1⁄4 teaspoon grated nutmeg
• 1⁄2 cup chicken broth
• 1 teaspoon cider vinegar

Directions:

1. Season the pork chops with salt and pepper.
2. Heat a large skillet over medium heat. Add the canola oil, then slip the chops into the pan. Brown on both sides, about 3 minutes, turning once. Transfer to a plate; set aside.
3. Add the butter, let it melt, then add the leeks and apples. Cook, stirring often, until softened, about 4 minutes.
4. Stir in the caraway seeds and nutmeg; cook until aromatic, about 20 seconds. Pour in the broth; bring to a simmer, scraping up any browned bits on the skillet’s bottom.
5. Return the chops and any juices on the plate to the skillet. Cover, reduce the heat to low, and simmer until an instant-read meat thermometer inserted into the chops registers 155°F or 160°F, about 10 minutes. Stir in the vinegar just before serving; check the sauce for salt seasoning.

Variations: Substitute 1 large red onion, halved and thinly sliced, for the leeks. Substitute 2 pears, peeled, cored, and thinly sliced, for the apples. Substitute wine for the broth; in this case, omit the vinegar.

Shrimp or Scallops with Lemon Dill Cream Sauce

Adding an egg yolk keeps the cream sauce from curdling in the face of the lemon juice and makes the dish even more luxurious. Makes 4 servings

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium yellow onion, fi  nely chopped
• 1 1⁄2 pounds large shrimp (about 20 per pound), peeled and deveined; 1 1⁄2 pounds cleaned sea scallops; or 1 1⁄2 pounds cleaned bay scallops
• 2 tablespoons chopped dill fronds or 1 tablespoon dried dill
• 1 cup heavy cream
• 1 large egg yolk, lightly beaten in a small bowl, at room temperature
• 2 tablespoons lemon juice
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground pepper, preferably white pepper

Directions:

1. Melt the butter in a large skillet or saute pan set over low heat. Add the onion, reduce the heat even further, and cook slowly, stirring often, until translucent and golden, about 10 minutes.
2. Add the shrimp or scallops and the dill. Cook, stirring constantly, for 20 seconds, just several good turns in the pot; then pour in the cream.
3. Raise the heat to medium-high and bring the sauce to a simmer, stirring constantly. Cook until reduced by half, about 2 minutes. 
4. Remove the shrimp or scallops from the sauce with a slotted spoon and place them on a plate.
5. Continue to boil the cream sauce for 1 minute. Whisk about 1⁄2 cup of the cream sauce into the egg yolk until smooth. Remove the pan from the heat and whisk this combined mixture back into the remaining cream sauce in the pan.
6. Whisk in the lemon juice, salt, and pepper; then return the shellfi  sh and any accumulated juices to the pan. Stir well, cover, and set aside off the heat for a few minutes, until the shrimp are pink and firm or the scallops are opaque.

Shrimp or Scallops with Orange Rosemary Cream Sauce: Substitute rosemary for the dill and 2 tablespoons frozen orange juice concentrate, thawed, for the lemon juice.

Shrimp or Scallops with a Grapefruit Tarragon Cream Sauce: Substitute tarragon for the dill; add 1 teaspoon fi  nely grated grapefruit zest with the tarragon. Substitute freshly squeezed grapefruit juice for the lemon juice.

Making Oven-Roasted Shrimp or Scallops

This may be the quickest way to cook these favorites. The oil is slowly infused with the herbs, then a simple dressinglike sauce is made after the shrimp or scallops have cooked. Makes 4 servings

Here's how:
1. Place 1⁄4 cup olive oil in a 13 × 9-inch baking dish or a 10-inch square baking dish.

2. Add one or two of the following to the baking dish:

• 12 thyme sprigs 
• 8 parsley sprigs
• 8 dried red Asian chiles
• 6 oregano sprigs
• 6 dill fronds
• Four 4-inch rosemary sprigs
• 4 garlic cloves, slivered
• A handful of chives

3. Position the rack in the center of the oven and place the baking dish on the rack. Now set the oven to 450°F and let it preheat for 15 minutes with the dish in the oven so the aromatics slowly infuse the oil.

4. Remembering that the dish is very hot, stir in one of the following:

• 1 1⁄2 pounds medium shrimp (about 35 per pound), peeled and deveined 
• 1 1⁄2 pounds cleaned sea scallops, each cut into 2 disks
• 1 1⁄2 pounds cleaned bay scallops

5. Cook until the shrimp are pink and firm or the scallops are opaque, about 4 minutes for bay scallops, 5 minutes for the halved sea scallops, and 7 minutes for shrimp, tossing a couple of times.

6. Remove the hot baking dish from the oven and stir in:

• 1 teaspoon kosher or coarse-grained sea salt
• 1⁄2 teaspoon freshly ground black pepper

Also stir in one of the following:

• 2 tablespoons red wine vinegar
• 2 tablespoons sherry vinegar
• 2 tablespoons balsamic vinegar
• 3 tablespoons lemon juice 
• 3 tablespoons rice vinegar
• 1⁄4 cup orange juice
• 1⁄4 cup dry white wine

7. Toss well, scraping up any browned bits and allowing the liquid to evaporate a little from the pan’s heat; then serve at once.

How to make a Perfect Every Time Roast Chicken

A two-step process starting the bird out breast side down and then turning it once during roasting ensures that the skin gets crispy, the bird browns evenly, and the more delicate white meat is fully basted before it meets the heat on its own. Makes 4 to 6 servings

What you'll need:

• One 4- to 5-pound chicken, giblets and neck removed
• 6 tarragon sprigs
• 2 tablespoons olive oil or 2 tablespoons unsalted butter, at room temperature
• 1 teaspoon kosher salt
• Butcher’s twine

Here's how:

1. Position the rack in the middle of the oven (or so that there’s at least 2 inches between the top of the bird and the top of the oven); preheat the oven to 400°F .
2. Slip one finger between the skin and the meat on one side of the breast just above the large cavity opening. Gently work your fi  ngers into the growing pocket between the skin and meat. Take care not to stretch the skin to a dowager’s elasticity. Once you have a pocket, do the same on the other side of the breast.
3. Slip 3 tarragon spears under the skin on each side of the breast, smoothing them evenly over the meat. Pat the skin on both sides back into place.
4. Rub all the outer skin of the bird with the olive oil or softened butter, then gently massage the salt into the skin. Truss the bird with butcher’s twine.
5. Place a rack in a large roasting pan, then place the bird on the rack breast side down. Roast for 20 minutes.
6. Reduce the oven temperature to 350°F. Turn the bird breast side up, taking care not to let any of the hot grease inside the body scald you. Baste the bird with any pan drippings, then continue roasting until very brown, basting every 20 minutes or so with pan drippings, until a meat thermometer inserted into the thickest part of the thigh registers 165°F or 180°F, about 50 to 70 more minutes. The juices from the thigh, when pierced, should run clear. If the skin starts to brown too deeply, lightly tent the bird with aluminum foil to prevent scorching. Transfer to a cutting or carving board; let stand for 10 minutes at room temperature before carving.

Variations: Insert different herbs under the skin. Try 10 thyme sprigs (5 on each side of the breast), 8 oregano sprigs (4 on each side), 2 tablespoons rosemary leaves (1 tablespoon on each side), or a combination of oregano and rosemary. For a milder, grassier taste, add a couple of sprigs of parsley to any herb you choose.

For a more aromatic bird, place 1 small onion, quartered; 2 celery ribs, cut into 3-inch pieces; and 2 bay leaves inside the large body cavity before you truss the legs. Discard these aromatics before serving.

For a more velvety taste, double the amount of oil or butter; put half directly on the meat under the skin of both breast halves before you slip in the herbs, then put the rest of the fat over the skin as directed.

For crisper skin, unwrap the chicken from its store packaging, remove the giblets and neck, and set the chicken on a large plate, uncovered, in the refrigerator for 24 hours.

For a 3 to 4 pound broiler or fryer chicken, cook it breast side down for 15 minutes, then roast it breast side up at 350°F for about 45 minutes, to the desired internal temperature.

Macaroni and Four-Cheese Casserole with Asparagus and Prosciutto

This is a layered mac-and-cheese. Makes 8 servings

Ingredients:

4 ounces Asiago, shredded
4 ounces Parmigiano-Reggiano, shredded
4 ounces Pecorino Romano, shredded
4 ounces mozzarella, shredded
5 tablespoons unsalted butter, plus additional for the baking dish
1⁄2 pound thinly sliced prosciutto, chopped
12 ounces pencil-thin asparagus spears, peeled and cut into sections to match the length of the dried pasta you’ve selected (see Note)
1 large onion, chopped
1⁄4 cup all-purpose flour
4 cups (1 quart) whole or low-fat milk (do not use fat-free), at room temperature
12 ounces dried ziti, rigatoni, or fusilli, cooked and drained
2 teaspoons dry mustard
1⁄4 teaspoon ground allspice

Procedures:

Mix the cheeses in a large bowl and set aside.

Position the rack in the center of the oven and preheat the oven to 350°F . Lightly butter a 3-quart, high-sided, round baking dish; set it aside.

Melt 1 tablespoon butter in a large skillet. Add the prosciutto and cook, stirring often, until brown and crispy, about 3 minutes. Stir in the asparagus and set aside.

Melt the remaining 4 tablespoons butter in a large saucepan over medium-low heat. Add the onion and cook until softened, about 3 minutes, stirring frequently.

Sprinkle the flour over the onion, wait for 5 seconds, and cook, stirring constantly so the flour loses its raw taste, about 15 seconds. Do not brown.

Whisk in the milk in a slow, steady stream. Continue cooking, whisking all the while, until the mixture thickens and begins to bubble, about 3 minutes. Stir in the cooked pasta, dry mustard, and allspice, as well as the prosciutto and asparagus mixture.

Place one-quarter of the pasta and cream sauce in the baking dish; top with a quarter of the cheese. Spoon a third of the remaining pasta and cream sauce in the dish, coating it to the sides of the dish; top with a third of the remaining cheese. Spoon half the remaining pasta sauce into the dish; top with half the remaining cheese. Finally, add the remaining pasta sauce to the dish and then the remaining cheese.

Bake until gooey and lightly browned, about 30 minutes. Let stand at room temperature for 5 minutes before serving.

Note: Shave asparagus with a vegetable peeler, taking off the tough, outer skin. If the spears are too thick, simply continue shaving them down until they become pencil width.

Pasta Dishes with Moderate Preparation

Pasta Marinara

Look no further for the most versatile pasta sauce. Makes about 2 cups.

Ingredients:

2 tablespoons olive oil
1 medium onion, fi  nely chopped
2 garlic cloves, minced
1 tablespoon minced oregano or 2 teaspoons dried oregano
1 tablespoon stemmed thyme or 2 teaspoons dried thyme
One 28-ounce can whole tomatoes (3 1⁄2 cups)
1 bay leaf
1⁄4 teaspoon grated nutmeg
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 pound fresh or 12 ounces dried pasta, cooked and drained

Procedures:

Heat a medium saucepan over medium heat. Pour in the olive oil, then add the onion and sauté until soft, about 2 minutes, stirring frequently. Add the garlic, oregano, and thyme; sauté just until you can really smell the herbs, about 10 seconds.

Pour in the tomatoes and crush them with a wooden spoon or a pastry cutter. The sauce should be chunky, but with no large pieces. Add the bay leaf and nutmeg; bring the sauce to a simmer.

Reduce the heat to low and simmer, uncovered, until thickened, about 20 minutes. You want a wet sauce, not too thick, but also not soupy. Season with salt and pepper. T o serve, place about 1 cup of the sauce in a serving bowl or platter. Top with the warm noodles, then pour on the rest of the sauce.

To store: Omit the pasta and spoon the sauce into a plastic container or a ziplock freezer bag; store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

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Four Adaptations of Marinara Sauce

Pasta Fra Diavolo: Omit the thyme and nutmeg, increase the garlic to 4 cloves, and add 1 to 2 teaspoons red pepper flakes with the oregano.

Pasta à la Vodka: Drain the tomatoes before you add them to the sauce; add 3⁄4 cup vodka with them (be careful of alcohol around an open flame). Once the sauce has simmered and thickened, stir in 1 cup heavy cream, bring the sauce to a full boil, and cook for an additional 3 minutes at high heat, just to let the cream condense. Although we prefer a chunky vodka sauce, you can use an immersion blender off the heat to turn this into a smooth sauce, or you can cool the sauce for a few minutes, then pour it into a large blender or food processor and puree the sauce.

Pasta Puttanesca: Omit the nutmeg and salt. Add 1⁄4 cup chopped pitted black olives, 2 tablespoons rinsed capers, and 4 chopped anchovy fillets with the oregano and thyme.

Basic Pizza Sauce: Omit the pasta. Cool the sauce, then place it in a food processor fitted with the chopping blade. Add 1 teaspoon sugar; pulse just until any big chunks are blended, but not until the sauce is smooth. Use this as a topping to your favorite pizza; store whatever’s left over in a plastic bag or container in the freezer for up to 1 month.

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Four Easy Marinara Dishes

Pasta Marinara with Clams: Stir 2 pounds clams, cleaned of any sand, into the pot during the last few minutes of cooking. Cover the pot and cook until the clams open, about 3 minutes. Discard any clams that do not open.

Pasta Marinara with Shrimp: Stir in 1 1⁄2 pounds cleaned and deveined medium shrimp (about 35 per pound) during the last few minutes of cooking. Cover the pan and cook until the shrimp are pink and firm, about 2 minutes.

Pasta Marinara with Squid: Sauté 1 pound cleaned squid, cut into rings, in a large skillet set over medium heat with 1 tablespoon olive oil until cooked through, about 3 minutes. Add the contents of the skillet to the marinara during the last 2 or 3 minutes of cooking.

Mussels Marinara: Forget the pasta altogether. During the last few minutes of cooking, add 2 pounds mussels, cleaned and debearded, to the sauce. Cover and simmer about 2 minutes, just until the mussels open. Discard any that do not open.

Sauced Pasta Dishes with Little Preparation

Pasta con Salsa Cruda (Pasta with a No-Cook Tomato Sauce)

This no-cook sauce is best when tomatoes are at their ripest. Prepare the sauce fi  rst so it can be tossed with the still-warm pasta. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta.

Ingredients:

6 tablespoons extra virgin olive oil
1⁄2 teaspoon white wine vinegar
1⁄2 teaspoon sugar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 pounds ripe Italian plum tomatoes (about 8 tomatoes)
1⁄4 cup chopped basil leaves
1 pound fresh or 12 ounces dried pasta, cooked and drained

Procedures:

Whisk the olive oil, vinegar, sugar, salt, and pepper in a large bowl.

Cut the tomatoes into several sections, then hold these over the sink or a trash can and scoop out the seeds and their membranes with a small spoon or your fi  nger, thereby preserving the flesh. Roughly chop the fl  esh, then add it and the basil to the olive oil dressing. Stir well, then set aside for 5 to 10 minutes to marinate while you cook the pasta.

Toss the drained, still-warm pasta with the fresh tomato sauce.

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Pasta with Pecan Pesto

This light, untraditional pesto matches well with fresh pasta. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta.

Ingredients:

For the Pecan Pesto:
1⁄4 cup pecan pieces
2 cups tightly packed basil leaves
1⁄4 cup extra virgin olive oil
2 tablespoons water
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon salt
1 1⁄2 ounces Parmigiano-Reggiano, grated
2 garlic cloves, quartered

For the Noodles:
1 pound fresh or 12 ounces dried pasta, cooked and drained

Procedures:

To make the Pecan Pesto, toast the pecans in a dry skillet set over medium-low heat until lightly browned and aromatic, about 4 minutes, stirring often. Pour into the bowl of a food processor fitted with the chopping blade and cool for 5 minutes.

Add the basil, olive oil, water, pepper, salt, cheese, and garlic to the food processor. Close the lid and pulse a few times to break up the chunks. Scrape down the sides of the bowl with a rubber spatula and process until fairly smooth. Alternatively, grind the toasted pecans, basil, pepper, salt, and garlic in a mortar with a pestle; once finely ground, about like cornmeal, grind in the olive oil and water in small splashes, then stir in the cheese.

Pour the pesto over the still-warm noodles.

To store the pesto: Spoon it into a glass jar or a small plastic container, cover with a light film of olive oil, and refrigerate for up to 4 days.

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Pasta with a Sautéed Garlic Sauce

All this simple, traditional Italian dish needs is a glass of red wine, some crunchy bread, and a vinegary salad. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta.

Ingredients:

6 garlic cloves, minced
1⁄3 cup olive oil
1⁄4 teaspoon red pepper fl  akes
1 pound fresh or 12 ounces dried pasta, cooked and drained
1⁄2 teaspoon salt
1⁄4 cup chopped parsley leaves

Procedures:

So that the garlic begins to infuse the oil even before it starts to cook, put the garlic and the oil in a large skillet, then set the skillet over very low heat. Cook, stirring occasionally, until the garlic softens and turns golden, about 7 minutes.

Add the red pepper flakes, then the cooked pasta. Toss, then remove the skillet from the heat, and sprinkle on the salt and parsley.

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Pasta with a Roasted Garlic Sauce

The sweetness of roasted garlic melts into the oil to create a luscious sauce. Use only fresh rosemary dried rosemary won’t have time to soften. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta.

Ingredients:

2 garlic heads, roasted
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
2 tablespoons olive oil
1 tablespoon chopped rosemary leaves
1 pound fresh or 12 ounces dried pasta, cooked and drained

Procedures:

Squeeze the roasted garlic out of the hulls and into a small bowl. Add the salt and pepper; mash with a fork until creamy.

Heat a large skillet over medium heat. Add the butter and olive oil. Once the butter has melted, stir in the mashed garlic puree and let it melt somewhat, stirring constantly. Add the rosemary and cook until fragrant, about 10 seconds. Add the pasta and toss to coat.

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Pasta with Butter and Fresh Herbs

Simple and rich, this is a great first course. Just don’t pair it with a creamy main course. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta.

Ingredients:

8 tablespoons (1 stick) unsalted butter
1 medium shallot, minced
2 tablespoons chopped rosemary leaves
1 tablespoon chopped oregano leaves
1 tablespoon stemmed thyme
1 pound fresh or 12 ounces dried pasta, cooked and drained
2 tablespoons chopped parsley leaves
1⁄4 to 1⁄2 teaspoon salt

Procedures:

Melt the butter in a large skillet over medium-low heat. Continue cooking just until the foam subsides. Do not let the butter brown; if it does, immediately remove the skillet from the heat.

Add the shallot and cook, stirring often, until softened, about 2 minutes. Add the rosemary, oregano, and thyme; cook just until wilted, about 5 seconds.

Toss in the pasta, parsley, and salt. Stir well and serve.

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Pasta with a Walnut Sauce

We’re quite partial to this crunchy sauce. Double or even triple the garlic, if you like. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta.

Ingredients:

1⁄2 cup walnut pieces
1⁄4 cup plain dried bread crumbs
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3 tablespoons walnut oil
3 tablespoons unsalted butter
2 garlic cloves, minced
1 pound fresh or 12 ounces dried pasta, cooked and drained

Procedures:

Heat a large nonstick skillet over medium heat. Add the walnuts and toast until lightly browned and aromatic, about 4 minutes, tossing frequently. Empty into the bowl of a food processor; cool for 10 minutes. Add the bread crumbs, salt, and pepper; process until fi  nely ground. Set aside.

Return the skillet to medium heat and add the walnut oil and butter. When the butter has melted, add the garlic. Sauté just until softened, about 2 minutes. Add the cooked pasta, toss, and transfer to a serving bowl. Sprinkle the ground walnut mixture over the top before serving.

Homemade Pasta

Here are instructions for how to make pasta dough and shape it into noodles.

Directions:

To make pasta by hand:
Whisk the dry ingredients in a large bowl. Make a small well, piling the dry ingredients up the sides; or dump the mixture out onto a clean, flat work surface and make a well in the center of the pile.

Place the wet ingredients in the well. Using a fork, begin beating the wet ingredients, adding a little of the dry mixture from the well’s walls.

Whisking with the fork, incorporate more and more of the dry ingredients into the wet. Once the mixture in the center turns pasty, start collapsing the well’s walls into the wet ingredients, whisking in more and more of the fl  our mixture until a wet dough forms. If you’re working in a bowl, when the dry ingredients have been almost all incorporated into the wet, turn the contents of the bowl out onto a clean, dry work surface.

Knead the dough just until it holds its shape, incorporating as much of the dry ingredients into the wet as possible. Use the heel of one hand to press gently into the dough, twisting without tearing as you incorporate the dry ingredients. Add a few drops of water if the dough is brittle, a little more flour if it’s sticky. (On any given day, flour and eggs have varying moisture contents; pasta can end up slightly drier in one batch than another.)

Divide the dough into 4 lemon-sized balls. Cover with a clean kitchen towel and let rest at room temperature for 10 or 15 minutes.


To make pasta in a food processor:
Place the dry ingredients in a food processor fitted with a chopping blade. Pulse a couple of times to combine.

Add the wet ingredients all at once. Process just until a dough begins to form.

Turn the barely cohering dough out onto a clean, dry, lightly floured work surface. Y ou will now undoubtedly need to add more fl  our than you would to the handmade pasta dough because of the way the food processor disassembles the proteins and glutens in the dough.


Seven Pasta Variations

No-Yolk Pasta
Makes about 1 pound fresh pasta
Dry Ingredients
2 cups all-purpose fl  our, plus more for dusting and to keep the dough from sticking
1⁄2 cup whole wheat flour
1⁄2 teaspoon salt
Wet Ingredients
4 large egg whites, at room temperature, lightly beaten
1⁄2 tablespoon water


Note: Once it is formed in lemon-sized balls, let
this pasta rest 1 hour before rolling it out.

Whole Wheat Pasta
Makes about 1 pound fresh pasta
Dry Ingredients
1 1⁄2 cups all-purpose fl  our, plus more for dusting and to keep the dough from sticking
1 cup whole wheat flour
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
Wet Ingredients
4 large eggs, at room temperature, lightly beaten
1⁄4 cup olive oil

Chestnut Pasta
Makes about 1 pound fresh pasta
Dry Ingredients
1 cup all-purpose fl  our, plus more for dusting and to keep the dough from sticking
1 cup chestnut flour
1⁄2 teaspoon salt
Wet Ingredients
3 large eggs, at room temperature, lightly beaten
2 tablespoons walnut oil

Beet Pasta
Makes about 1 pound fresh pasta
Dry Ingredients
2 cups all-purpose flour, plus more for dusting and to keep the dough from sticking
1⁄2 teaspoon salt
Wet Ingredients
1 large egg plus 1 large egg yolk, at room temperature
1⁄2 cup beet puree (see Note)
1 tablespoon olive oil


Note: To make beet puree, cook 2 peeled and halved medium beets in a large pot of boiling water set over high heat until tender when pierced with a fork, about 15 minutes. Drain, reserving about 2 tablespoons of the cooking water. Cool, then cut into chunks and puree in a food processor fitted with the chopping blade with just as much cooking water as you need to make a puree. Or puree two medium canned beets in a food processor.

Butternut Squash Pasta
Makes about 1 pound fresh pasta
Dry Ingredients
2 cups all-purpose fl  our, plus more for dusting and to keep the dough from sticking
1⁄2 teaspoon salt
Wet Ingredients
2 large eggs, at room temperature
1⁄2 cup mashed cooked butternut squash puree (see Note)


Note: To make a butternut squash puree, cut a small 1-pound butternut squash in half, scoop out the seeds, and roast it on a lipped baking sheet, cut side down, in a preheated 400°F oven until soft, about 30 minutes. Cool, then scoop out the soft, inner fl  esh; you’ll have more puree than you need, but what’s left over makes a great side dish, mashed like potatoes.

Red Pepper Pasta
Makes about 1 pound fresh pasta
Dry Ingredients
2 cups plus 2 tablespoons all-purpose flour, plus more for dusting and to keep the dough from sticking
1⁄2 teaspoon salt
Wet Ingredients
1 large egg plus 1 large egg yolk, lightly beaten, at room temperature
1 cup red pepper puree (see Note)


Note: Four jarred pimientos, drained and rinsed, should yield about 1 cup puree when processed in a food processor or a large blender.

Spinach Pasta
Makes about 1 pound fresh pasta
Dry Ingredients
2 cups all-purpose fl  our, plus more for dusting and to keep the dough from sticking
1⁄2 teaspoon salt
Wet Ingredients
1 large egg plus 1 large egg white, at room temperature
1 tablespoon olive oil
One 10-ounce package frozen chopped spinach, thawed, squeezed of all excess moisture, and pureed in a food processor or large blender

How to make Roasted Garlic Soup

Here’s a garlicky version of French onion soup, all the onions are replaced by garlic and shallots. Double or triple the recipe for larger meals or servings. Makes 4 servings

What you'll need:
4 garlic heads
8 medium shallots, peeled
3 tablespoons olive oil
4 cups (1 quart) beef broth
1⁄4 cup brandy or Cognac
2 teaspoons stemmed thyme
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
4 ounces Gruyère or Emmentaler


Here's how:
Position the rack in the center of the oven and preheat the oven to 400°F .

Slice 1⁄2 inch or so off the top of the garlic heads so that all the cloves are exposed. Place them on a sheet of aluminum foil, drizzle with 1 1⁄2 tablespoons olive oil, and seal the packet closed. Roast in the oven until the cloves are as soft as room temperature butter, about 40 minutes.

At the same time, place the shallots in a small, shallow baking dish; drizzle with the remaining 1 1⁄2 tablespoons olive oil; and roast until browned, caramelized, and softened, stirring occasionally, about 30 minutes.

Remove both the garlic and shallots from the oven; cool at room temperature for 15 minutes.

Squeeze the soft pulp out of the garlic heads and into a large saucepan. Roughly chop the shallots and add them to the pan. Stir in the broth, brandy or Cognac, thyme, salt, and pepper. Set the pan over the heat and bring to a simmer.

Cover, reduce the heat to low, and simmer slowly for 45 minutes to blend and soften the flavors. T o serve, grate about an ounce of cheese into each of the bowls. Ladle the soup over the cheese.

Making a easy Spring or Fall Vegetable Soup

Here’s a basic vegetable soup in two versions. Choose either the spring or autumn vegetables in the recipe list. The parsley should be cooked slowly at fi  rst to infuse the oil. Makes 6 servings

Ingredients:
2 tablespoons olive oil
1 large yellow onion, fi  nely chopped
1⁄4 cup chopped parsley leaves
2 garlic cloves, minced
1 large beefsteak tomato, cored and finely chopped
8 cups (2 quarts) chicken broth
1 bay leaf

Spring Vegetables
2 medium zucchini, roughly chopped
2 medium yellow summer squash, roughly chopped
1 medium fennel bulb, trimmed and roughly chopped
1⁄2 pound green beans, ends trimmed and cut into 1-inch pieces
1⁄2 pound asparagus spears, ends trimmed and cut into 1-inch pieces
1⁄2 pound sugar snap peas, stems and fi  brous veins removed, roughly chopped

Winter Vegetables
4 medium carrots, peeled and thinly sliced
1 medium acorn squash, peeled, halved, seeded, and roughly chopped
3⁄4 pound yellow-fl  eshed potatoes, such as Yukon golds, peeled and diced
1⁄2 pound Brussels sprouts, quartered
1⁄2 pound cremini or white button mushrooms, thinly sliced
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper

Instructions:
Heat a large Dutch oven or soup pot over low heat. Swirl in the olive oil, then add the onion and parsley. Cook slowly, stirring often, until the onion is golden, about 7 minutes.

Add the garlic, cook for 15 seconds, then add the tomato. Stir well, raise the heat to medium-high, and pour in the broth, scraping up any browned bits on the pan’s bottom as the broth comes to a simmer.

Stir in the bay leaf and all the spring vegetables (the zucchini, yellow squash, fennel, green beans, asparagus, and sugar snaps) or winter vegetables (the carrots, acorn squash, potatoes, Brussels sprouts, and mushrooms).

Cover, reduce the heat to low, and simmer slowly until the vegetables are tender, about 30 minutes for the spring vegetables, 45 minutes for the winter ones. Remove the bay leaf; stir in the salt and pepper before serving.

Variations: Stir in 2 cups cooked and drained shaped pasta (ziti, rigatoni, farfalle) during the last 5 minutes of cooking.
For a brighter taste, stir in 2 teaspoons cider or white wine vinegar with the salt.

A Bowl of Vinegary Cucumbers

Every summer, we keep a bowl of this salad in the fridge, replenishing it as it runs low. Makes 8 servings

Ingredients:
3 to 4 large cucumbers, peeled and thinly sliced
1 medium red onion, sliced into very thin rounds and broken into rings
3⁄4 cup white wine vinegar
2 tablespoons sugar
2 teaspoons salt

Directions:

1. Place the cucumbers and onion in a large bowl; pour in the vinegar, then fi  ll the bowl with cool water until the vegetables are submerged. Stir in the sugar and salt until dissolved.
2. Cover with plastic wrap and refrigerate for at least 24 hours or up to 2 weeks. Drain the cucumbers and onions with a slotted spoon when serving.
3. Variations: Add 1 seeded and chopped pickled or fresh jalapeño chile with the onion. Add 1 tablespoon dried dill, 1 tablespoon chopped chives, or 1 teaspoon red pepper flakes with the sugar.
4. Add 6 whole cloves, 6 crushed juniper berries, or 4 crushed allspice berries with the sugar. (Do not eat these with the cucumbers and onions.)

Thirty Best Salad Dressings Recipe

Here’s a list of thirty dressings, simple to complex, spiky to creamy. It’s a mix-and-match affair with the greens you choose, but we offer suggestions. Each recipe makes enough for a four-serving salad. Double, triple, or quadruple at will. Keep the extra dressing sealed in a glass jar in the refrigerator for up to 2 weeks; the clotted oil will reliquefy as the dressing comes back to room temperature.

To make any of these vinaigrettes: Whisk everything except the oil in a small bowl, then slowly whisk in the oil until opaque and emulsified.

Classic Vinaigrettes
All made with olive oil, these are good for light salads, bitter greens, fresh fruit, sliced tomatoes, or steamed vegetables. Y ou can also toss them on a light, crisp potato salad.

Balsamic Vinaigrette
1 1⁄2 tablespoons balsamic vinegar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄3 cup extra virgin olive oil

Sherry Vinaigrette
1 garlic clove, crushed
1 1⁄2 tablespoons sherry vinegar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon stemmed thyme or
1⁄8 teaspoon
dried thyme
1⁄3 cup extra virgin olive oil

Poppy Seed Vinaigrette
2 tablespoons white wine vinegar
1 tablespoon toasted poppy seeds
1⁄2 teaspoon sugar
1⁄4 teaspoon salt
1⁄3 cup extra virgin olive oil

Fruit Vinaigrettes
These are sweeter, a better foil to more assertive flavors. Avoid sweet fruit accents and go for sugar snap peas, green beans, asparagus, nuts, or croutons with these dressings.

Orange Vinaigrette
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon rice vinegar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 cup canola oil

Apple Caraway Vinaigrette
1 1⁄2 tablespoons frozen apple juice concentrate, thawed
1 tablespoon apple cider vinegar
1⁄2 teaspoon crushed caraway seeds
1⁄4 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
1⁄4 cup canola oil

Raspberry Vinaigrette
2 tablespoons raspberry vinegar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄3 cup grapeseed or walnut oil

Lemon Tarragon Vinaigrette
1 small shallot, minced
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced tarragon leaves or
1⁄2 teaspoon dried tarragon
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄3 cup olive oil

Mint Vinaigrette
1 small shallot, minced
1⁄4 cup chopped mint leaves
2 tablespoons white wine vinegar
1⁄4 teaspoon sugar
1⁄4 teaspoon salt
1⁄4 cup olive oil

Creamy Vinaigrettes
These dressings are good drizzled on iceberg wedges or tossed in fairly assertive salads with endive or radicchio in the mix. The dressings also work exceptionally well with main-course salads, since the creaminess complements any protein in the salad.

Mustard Vinaigrette
1 small shallot, minced
1⁄2 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1⁄3 cup olive oil

Honey Mustard Vinaigrette
1 garlic clove, minced
1 tablespoon white wine vinegar
1 1⁄2 teaspoons Dijon mustard
1 teaspoon honey
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄3 cup olive or mustard seed oil

Classic French Bistro Vinaigrette
1 garlic clove, crushed
1 large egg yolk, preferably a pasteurized yolk, at room temperature
1 1⁄2 tablespoons white wine vinegar
1⁄2 teaspoon Dijon mustard
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup olive oil

Lemon Tahini Vinaigrette
1 tablespoon lemon juice
1⁄2 tablespoon tahini
1⁄2 tablespoon white balsamic vinegar
1⁄2 tablespoon Dijon mustard
1⁄4 teaspoon salt
1⁄4 cup olive oil

Herb Vinaigrettes
These work on summery green salads, accented with fruits and toasted nuts. They are also good with pasta and vegetable salads.

Basil Vinaigrette
1 1⁄2 tablespoons white wine or champagne vinegar
1 tablespoon minced basil leaves
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄8 teaspoon sugar
1⁄3 cup olive oil

Asian Vinaigrettes
These pair well with strong greens and sweet vegetables like a mix of shredded carrot and chopped endive or cubed apple and chopped romaine. They’re also good drizzled on grilled fi  sh or steamed Brussels sprouts as a “fi  nishing sauce.”

Ponzu Vinaigrette
2 1⁄2 tablespoons lemon juice
2 tablespoons soy sauce
1 teaspoon sugar
3 tablespoons peanut oil

Sesame Vinaigrette
1 1⁄2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1⁄2 teaspoon soy sauce
1⁄4 cup peanut oil

Lime Ginger Vinaigrette
1 1⁄2 tablespoons lime juice
1⁄2 tablespoon white wine vinegar
1 teaspoon minced peeled fresh ginger
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 cup olive oil

Spicy Asian Vinaigrette
2 tablespoons rice vinegar
1 teaspoon minced peeled fresh ginger
1⁄2 teaspoon soy sauce
1⁄2 teaspoon chili oil
1⁄4 cup peanut oil

Unusual Vinaigrettes
These easily overpower delicate, summery greens, sweet fruits, or ripe tomatoes. Try them with very assertive salad mixes as well as drizzled on wilted spinach, turnip greens, or roasted root vegetables. Toasted walnut oil, used in the fi  rst dressing, has a much more pronounced taste than regular walnut oil and should be used sparingly.

Toasted Walnut Vinaigrette
1 1⁄2 tablespoons cider vinegar
1⁄2 teaspoon fi  nely grated lemon zest
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 1⁄2 tablespoons toasted walnut oil
1⁄4 cup canola oil

Coffee Vinaigrette
2 tablespoons balsamic vinegar
1⁄2 teaspoon instant espresso powder
1⁄4 teaspoon salt
1⁄3 cup walnut oil

Saffron Vinaigrette
1 1⁄2 tablespoons red wine vinegar
1 teaspoon fi  nely grated orange zest
1⁄8 teaspoon saffron threads, dissolved in
2 teaspoons hot water for 5 minutes
1⁄4 teaspoon salt
1⁄3 cup olive oil

Chipotle Vinaigrette
1 chipotle in adobo, seeded and minced
1 tablespoon lime juice
1⁄2 teaspoon ground cumin
1⁄4 teaspoon salt
1⁄4 cup peanut oil

Creamy Dressings
To make any of these more substantial dressings, whisk all the ingredients together in a small bowl; they can be stored, covered, in the refrigerator for up to 2 days. For those dressings that use mayonnaise, consider making your own (see page 121).

Butter Dressing
Best on light, summery greens mixed with raw or steamed vegetables
4 tablespoons (1⁄2 stick) unsalted butter, melted and cooled
1 tablespoon lemon juice
1 teaspoon stemmed thyme
1⁄2 teaspoon sugar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon grated nutmeg

Mayonnaise Dill Dressing
Best on crunchy greens as well as in potato salads, pasta salads, and on poached salmon
1⁄2 cup mayonnaise (regular, low-fat, or fat-free)
2 tablespoons white wine vinegar
1 tablespoon chopped dill fronds
1 teaspoon dry mustard
1⁄2 teaspoon sugar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper

Thousand Island Dressing
Best as the classic: on iceberg wedges or as a dip for vegetables
1 small scallion, minced
1⁄4 cup mayonnaise (regular, low-fat, orfat-free)
1 tablespoon ketchup
1 tablespoon heavy cream
1 tablespoon pickle relish
1⁄2 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Hot red pepper sauce to taste

Green Goddess Dressing
Best on chopped, crunchy salads with strong, slightly bitter greens
2 anchovy fi  llets, minced
1 small scallion, minced
6 tablespoons mayonnaise (regular, low-fat, or fat-free)
2 tablespoons sour cream (regular, low-fat, or fat-free)
1 tablespoon minced parsley leaves
1 tablespoon minced dill fronds
1 tablespoon minced basil leaves
1 teaspoon red wine vinegar
A few dashes of hot red pepper sauce to taste

Creamy Curry Dressing
Best with a well-stocked green salad with lots of raw or steamed vegetables among the greens
1 garlic clove, crushed
1⁄2 cup mayonnaise (regular, low-fat, or fat-free)
2 tablespoons sour cream
1 tablespoon curry powder
2 teaspoons lemon juice
1⁄2 teaspoon garlic powder
1⁄4 teaspoon salt

Buttermilk Dressing
Best on summery, light greens, such as Bibb lettuce, mixed with some chopped fresh herbs and fresh fruit
1 garlic clove, crushed
3 tablespoons buttermilk (regular, low-fat, or fat-free)
3 tablespoons sour cream (regular, low-fat, or fat-free)
2 teaspoons stemmed thyme or 1 teaspoon dried thyme
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
A few dashes of hot red pepper sauce to taste

Blue Cheese Dressing
Excellent with almost any match of greens and great on pasta or potato salads 1 small shallot, minced
1⁄2 cup mayonnaise (regular, low-fat, or fat-free)
1⁄4 cup crumbled blue cheese
2 tablespoons sour cream (regular, low-fat, or fat-free)
1 tablespoon white wine vinegar
1 teaspoon Worcestershire sauce

The Five Steps for Working with Greens

• Trim. If there’s a base knot or root base to the head, trim it off to let the leaves fl  op free; remove and discard any discolored or tough outer leaves. Cut out any long, fi  brous stems.

• Wash. Fill a cleaned sink with cool water, then plunge the trimmed greens into it. Soak for 3 to 5 minutes, stirring once or twice, to let any sand or grit fall to the bottom of the sink. Remove carefully without draining the water, washing off individual leaves if still dirty. Once all the greens are out of the sink, drain the water and wash away the grit.

• Dry. Take them for a whirl in a salad spinner or gently dab them dry between generous layers of paper towels.

• Store. Roll the leaves between dry paper towels and store in a sealed plastic bag with a few holes poked in it at room temperature for up to 6 hours or in the crisper for up to 4 days.

• Chop. Tear leafy greens by hand; chop others with a chef’s knife into bite-sized chunks.

Easy Hummus Recipe

Tahini, a sesame seed paste, is a nutty foil to the chickpeas in this easy Middle Eastern dip.

Ingredients:
1 2/3 cups canned chickpeas or garbanzo beans, drained and rinsed
2 garlic cloves
1⁄4 cup tahini
1⁄4 cup extra virgin olive oil
1⁄4 cup lemon juice
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper

Directions: Place all the ingredients in a food processor fitted with the chopping blade or in a large blender. Pulse or blend a few times to get everything chopped, then scrape down the sides of the bowl and puree or blend until smooth.

To store: Transfer to a nonreactive bowl, cover, and refrigerate for up to 2 days.

Variations: Substitute peanut butter for the tahini. Substitute any toasted nut oil for the olive oil. Add 2 teaspoons dried dill, 1 teaspoon ground cumin, 1 teaspoon lemon pepper, or 1⁄4 teaspoon cayenne pepper with the other ingredients.

Roasted Red Pepper Hummus: Reduce the tahini and lemon juice to 2 tablespoons each; add 1 whole jarred roasted red pepper or pimiento.

Roasted Garlic Hummus: Omit the garlic and use the pulp from a whole head of roasted garlic (see page 460).

Serving Suggestions: After you’ve spooned the hummus into a serving bowl, drizzle extra virgin olive oil, toasted walnut oil, toasted pumpkin seed oil, or syrupy balsamic vinegar over the spread.

Making Tapenade in a Traditional and Quick Method

This chunky olive paste is perfect on toasted bread. Be careful: there’s a fine line between chopped and mushed. Use a high-quality, cold-pressed extra virgin olive oil.

Ingredients:
2 cups pitted black olives, preferably
Kalamata or niçoise olives
2 garlic cloves, quartered
1 tablespoon capers, drained
1 teaspoon stemmed thyme
1⁄3 cup extra virgin olive oil
2 tablespoons lemon juice
1⁄2 to 1 teaspoon freshly ground black pepper

The Quick method:
Place all the ingredients in a food processor fitted with the chopping blade; pulse until coarsely chopped.

The Traditional method:
Place the olives, garlic, capers, and thyme on a large cutting board, preferably one with a small trough at the edges. Rock a chef’s knife through the ingredients, rotating the knife slowly so that it cuts everything into small chunks. Gather the mixture together several times and continue chopping until minced. Place in a serving bowl; stir in the olive oil, lemon juice, and pepper.

To store: Spoon into a nonreactive container, cover, and refrigerate for up to 4 days; allow the spread to return to room temperature before using.

Green Olive Tapenade: Substitute pitted green olives, preferably a tart Greek olive, for the black olives.

Roasted Garlic Tapenade: Wrap 4 unpeeled garlic cloves in a small foil packet, then roast in a preheated 400°F oven until soft, about 25 minutes. Squeeze the pulp into the food processor or onto the cutting board before you chop the olives. Reduce the olive oil to 1⁄4 cup and the lemon juice to 1 tablespoon.

Sun-Dried Tomato Tapenade: Replace half the black olives with sun-dried tomatoes packed in oil, drained and rinsed. Reduce the olive oil to 3 tablespoons.

Making Granola

Granola is endlessly variable, bound only by your whims. Here’s a tip of creating your signature version.

Instructions and Ingredients:

• Start by positioning the racks in the top and bottom thirds of the oven and preheating the oven to 350°F .

• Spread 6 cups rolled oats (do not use quick-cooking or steel-cut oats) on a very large baking sheet. Toast in the top third of the oven for 10 minutes. Transfer to a very large bowl. (Maintain the oven’s heat.)

• Next, mix one item from each of the following two lists in a small saucepan set over medium heat.

(a) 2⁄3 cup of any one of these sweeteners:
Honey
Maple syrup
Unsweetened apple juice concentrate, thawed
Unsweetened white grape juice concentrate, thawed
Sweetened cranberry juice concentrate, thawed
Cane syrup, such as Lyle’s Golden Syrup
Agave nectar 

(b) 2⁄3 cup of any one of these fats:
Walnut oil
Almond oil
Canola oil
Safflower oil
Grapeseed oil

• The moment the mixture starts to steam, take the pan off the heat. Stir in

1 tablespoon vanilla extract
and set aside to cool for 5 minutes.

• As that mixture cools, stir all of the following into the toasted oats:

1⁄2 cup wheat germ
1⁄4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt

• Also add one item from each of the following two lists to the toasted oats mixture:

(a) 1⁄2 cup nuts, seeds, or coconut:
Finely chopped walnut pieces
Finely chopped pecan pieces
Chopped unsalted cashews
Sliced or slivered almonds
Unsalted shelled sunflower seeds
Shredded unsweetened coconut 

(b) 1⁄2 cup fortifier:
Powdered dry milk
Powdered fat-free dry milk
Powdered fat-free dry whey

• Finally, stir in the prepared cooked sweetening and oil mixture.

• Spray two large baking sheets with nonstick spray or grease them with a little oil dabbed on a paper towel. Divide the oat mixture between the two baking sheets, spreading it to the corners. Place the trays in the top and bottom thirds of the oven and bake for 10 minutes, stirring once.

• Reverse the trays top to bottom and back to front, and continue cooking until lightly browned and fragrant, about 10 more minutes, tossing and stirring once or twice.

• Place the baking sheets on wire racks. Stir 1 cup of any one of the following or any combination into the mixture on the trays (1⁄2 cup into each tray): 

• Chopped dried apples, chopped dried apricots, chopped dried figs, chopped dried pineapple, chopped dried strawberries, dried blueberries, dried cranberries, dried currants, raisins

• Cool to room temperature on the trays without disturbing, about 1 1⁄2 hours. 

To store: Break up and seal in plastic bags or containers; the granola will keep in a dark, dry place at room temperature for up to 2 months.

Breakfast Smoothies

No wonder smoothies have taken over breakfast: they’re fast, flavorful, and nutritious. Unfortunately, like muffins, they have also gotten supersized. So keep the servings within reason and use fat-free yogurt or skim milk.

How to Make a Smoothie
Here's how, put the ingredients in a blender in the order listed; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two.

Banana Mango Smoothie

• 1 ripe banana, peeled and broken into pieces
• 1⁄2 cup chopped peeled pitted mango
• 1⁄4 cup yogurt (regular, plain, or fat-free)
• 1⁄4 cup orange juice
• 2 teaspoons honey
• 1⁄8 teaspoon ground cinnamon

Lemon Berry Smoothie

• 1⁄2 cup sliced fresh strawberries
• 1⁄2 cup lemon sherbet or sorbet
• 1⁄4 cup fresh or frozen blueberries
• 1⁄4 cup fresh or frozen raspberries

Banana Melon Smoothie

• 1 ripe banana, peeled and broken into chunks
• 3⁄4 cup chopped, peeled, seeded honeydew or cantaloupe
• 1⁄4 cup yogurt (regular, low-fat, or fat-free)
• 2 tablespoons frozen orange juice concentrate
• 1 teaspoon vanilla extract

Fruit and Berry Smoothie

• 4 medium apricots, pitted and halved
• 4 hulled strawberries, sliced
• 1 cup yogurt (regular, low-fat, or fat-free)
• 1⁄4 cup white grape juice
• 1 tablespoon wheat germ

Peach Melba Smoothie

• 1 medium ripe peach, pitted and cut into wedges
• 1⁄2 cup vanilla frozen yogurt (regular, low-fat, or fat-free)
• 1⁄2 cup fresh or frozen raspberries
• 1 tablespoon lime juice
• 1⁄8 teaspoon almond extract

Peanut Butter Smoothie

• 4 to 5 ice cubes
• 1 ripe banana, peeled and broken into chunks
• 1⁄2 cup milk (regular, low-fat, or fat-free)
• 1 tablespoon creamy peanut butter
• 2 teaspoons honey
• 1⁄2 teaspoon vanilla
• 1⁄8 teaspoon grated nutmeg

Strawberry Melon Protein Smoothie

• 6 hulled strawberries, sliced
• 3⁄4 cup peeled, seeded cantaloupe or honeydew chunks
• 1⁄3 cup pineapple juice
• 2 tablespoons unflavored protein powder

Chocolate Banana Protein Smoothie

• 3 ice cubes
• 1 ripe banana, peeled and broken into chunks
• 1 cup yogurt (regular, low-fat, or fat-free)
• 2 tablespoons chocolate syrup
• 2 tablespoons unflavored protein powder
• 1⁄2 teaspoon vanilla extract

Savory Cucumber Smoothie

• 1⁄2 cup peeled, seeded, and chopped cucumber
• 1⁄2 cup blackberries
• 1⁄2 cup apple juice
• 3 torn basil leaves

Pear Smoothie

• 1 small ripe pear, peeled, cored, and roughly chopped
• 1 ripe banana, peeled and broken into chunks
• 1⁄3 cup white cranberry or white grape juice
• 1 teaspoon lemon juice
• 1⁄8 teaspoon almond extract