Knife Skills Recipe Booklet

Milk Street Knife Skills
Recipe Booklet
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L
MILK STREET KNIFE SKILLS
Table of Contents
GENERAL GOOD KNIFE PRACTICE 3
• A U S T R I A N P O TAT O S A L A D
• T H A I -S T Y L E N A PA COL E SL AW W I T H MIN T & CIL A N T RO
• B U L G U R -T O M AT O P I L A F W I T H H E R B S & M O L A S S E S
ONIONS 6
• SLICED SHALLOTS: THAI BEEF SALAD
• MINCED RED ONION: PICO DE GALLO
• DICED YELLOW ONION: TURKISH RED LENTIL SOUP
• G R AT E D O N I O N : PA P R I K A - G A R L I C B E E F & P O R K PAT T I E S
GINGER 10
• COINS: STIR-FRIED BEEF & GINGER
• C H U N K S : B L A C K- E Y E D P E A & T O M AT O S T E W
• G R AT E D : M O R O C C A N G I N G E R - L E M O N C H I C K E N
CAULIFLOWER 13
• STEAKS: CAULIFLOWER WITH CHIPOTLE-CASHEW SAUCE
• F L O R E T S : C A U L I F L O W E R W I T H C A R AWAY & B R E A D C R U M B S
CARROTS 15
• G R AT E D :
MOROCCAN CARROT SALAD
V I E T N A M E S E M E AT B A L L L E T T U C E W R A P S
• LARGE PIECES:
BELGIAN BEER-BRAISED CHICKEN
CARROTS WITH MAPLE & CIDER VINEGAR
CUCUMBERS 19
• S M A S H E D : C U C U M B E R S A L A D W/ P E A N U T S, S C A L L I O N S & C I L A N T R O
• S E E D E D & S L I C E D : P E R S I A N T O M AT O & C U C U M B E R S A L A D
GARLIC 21
• MINCED: MEXICAN SHRIMP IN GALIC SAUCE
• WHOLE HEAD: LENTIL SALD WITH GORGONZOLA
• SLICED:
STIR-FRIED GARLIC BEEF WITH SCALLIONS
PA PRIK A- RUBED P ORK T ENDERLOIN
HERBS 25
• M I N C E D : TA B B O U L E H
• F I N E LY C H O P P E D : J A S M I N E R I C E & H E R B S A L A D W I T H S H R I M P
BUR S T IN G CE L L S WA L L S 27
• FRENCH CARROT SALAD
MANDOLINE WORK 28
• S H AV E D P E A R & E N D I V E S A L A D
• P OMME S A NN A W I T H PA RSNIP S & HERB S
• APPLE, CELERY ROOT & FENNEL SALAD
CHICKEN 32
• S PAT C H C O C K : C R I S P Y C H I C K E N U N D E R A B R I C K
• P I E C E S : C H I C K E N & C A U L I F L O W E R T R AY B A K E
PORK & BEEF 35

• T RIMMING T ENDERLOIN: SPA NISH SPICE- CRUS T ED P ORK T ENDERL ION BI T E S
• T R I M M I N G C H U C K R O A S T: T U S C A N B E E F & B L A C K P E P P E R S T E W
CHALLENGES 37
• S H AV E D Z U C C H I N I & H E R B S A L A D W I T H PA R M E S A N
• SUMMER SQUASH & HERB SALAD
2
Austrian Potato Salad

Start to finish: 30 minutes
Servings: 4
INGREDIENTS
2 pounds Yukon Gold potatoes, peeled, halved and sliced ¼-inch thick
2 cups low-sodium chicken broth
Kosher salt
¼ cup finely chopped cornichons, plus 1 tablespoon brine
2 tablespoons red wine vinegar, divided
Cooking the potatoes in a mixture
Ground black pepper
of chicken broth and water added
flavor. A quick simmer in the ½ cup diced red onion (about ½ medium)
broth also mellowed the onion's ½ teaspoon caraway seeds
bite. Instead of using mayonnaise
¼ cup grapeseed or other neutral oil
to dress the salad, we created a
tangy emulsion with mustard, oil 1 tablespoon Dijon mustard
and vinegar. The potatoes' starchy ½ cup diced celery (about 2 medium stalks)
cooking water also helped thicken 2 hard-boiled eggs, chopped (optional)
the dressing. If your potatoes are
¼ cup chopped fresh dill
quite large, quarter them instead of
halving before slicing. INSTRUCTIONS
In a medium saucepan, combine the potatoes, broth and 2 teaspoons salt. Add
Don’t overcook—or undercook— enough water to just cover the potatoes. Bring to a boil over medium-high. Reduce
the potatoes. The cooked potatoes the heat to medium-low and simmer until just tender, 8 to 10 minutes. Drain,
should be firm but not grainy, reserving ½ cup of the cooking liquid, and transfer to a large bowl. Sprinkle with
creamy in the center and just the cornichon brine, 1 tablespoon of the vinegar and ½ teaspoon pepper.
starting to fall apart at the edges.
This texture is important, as some In the empty pan, combine the reserved cooking liquid with the onion and
of the potatoes will break down into caraway seeds and bring to a simmer over medium-high. Pour the mixture over
the salad. But if they’re too soft, they the potatoes and stir well. Let sit, stirring occasionally, until the liquid is absorbed
will turn into mashed potatoes. and thickened, about 10 minutes.
Meanwhile, in a liquid measuring cup, whisk together the oil, mustard, remaining
1 tablespoon of vinegar, ¾ teaspoon salt and ½ teaspoon pepper until emulsified.
Add the dressing, celery, eggs, if using, cornichons and dill to the potatoes and
fold until evenly coated. Taste and season with salt and pepper. Serve at room
temperature.
3
Thai-Style Napa Coleslaw

with Mint and Cilantro
Servings: 6
INGREDIENTS
3 tablespoons lime juice (1 to 2 limes)
4 teaspoons white sugar
1 tablespoon fish sauce
1 medium serrano chili, seeded and minced
Coconut milk offers the right
balance of richness and fresh 5 tablespoons coconut milk
flavor for this napa cabbage-based 1 pound napa cabbage (1 small head), thinly sliced crosswise (about 8 cups)
coleslaw; mayonnaise and oily 6 radishes, trimmed, halved and thinly sliced
vinaigrettes were too heavy. For
heat, we tried Asian hot sauces but
4 ounces sugar snap peas, strings removed, thinly sliced on bias
preferred fresh chili “cooked” in ½ cup coarsely chopped fresh cilantro
lime juice, which mellowed the bite ½ cup coarsely chopped fresh mint
and helped disperse the heat more
½ cup roasted, salted cashews, coarsely chopped
evenly. Fish sauce adds seasoning
and pungency, but we found potency INSTRUCTIONS
varies widely by brand (we liked Red In a liquid measuring cup, mix together the lime juice, sugar, fish sauce and
Boat, which is milder than other chili. Let sit for 10 minutes. Whisk in the coconut milk until combined, then
brands), so start slow and add to adjust seasoning with additional fish sauce if desired. In a large bowl, combine the
taste. cabbage, radishes, peas, cilantro and mint. Add the dressing and toss until evenly
Don’t use “light” coconut milk or coated. Stir in the cashews and serve.
sweetened “cream of coconut” for
this recipe. The former is too thin,
and the latter is too sweet (think
pina coladas). For a richer version
of this slaw, feel free to use thick
coconut cream (similar to coconut
milk, but with less water) in place of
coconut milk, reducing the volume
to 4 tablespoons. And don’t forget
to vigorously shake the can before
opening to ensure that the fat and
liquid are fully emulsified.
4
Bulgur-Tomato Pilaf with Herbs &

Pomegranate Molasses (Eetch)
Servings: 4
INGREDIENTS
3 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
1 medium red bell pepper, stemmed, seeded and finely chopped
6 scallions (4 finely chopped, 2 thinly sliced, reserved separately)
This Armenian bulgur salad, known
as eetch, is heartier and more Kosher salt and ground black pepper
substantial than tabbouleh. Instead 3 medium garlic cloves, finely chopped
of soaking bulgur in water—as is 1½ teaspoons ground cumin
done for tabbouleh—it is hydrated
in a mix of tomato paste and water,
1 teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes
giving the grains a red-orange hue. 1 cup coarse bulgur
For a more tart-tangy flavor, mix 1 tablespoon pomegranate molasses, plus more if needed
in a splash of lemon juice. To make
1 pint grape tomatoes, halved
this a full meal, add blanched green
beans and crumbled feta cheese, ¾ cup chopped fresh mint or flat-leaf parsley
then top with fried eggs. INSTRUCTIONS
In a small bowl, whisk together 1⅓ cups water and the tomato paste. Set aside. In
Don't use fine or medium bulgur. a 10-inch skillet over medium, heat the oil until shimmering. Add the bell pepper,
These varieties have different liquid- chopped scallions and ½ teaspoon salt. Cover and cook, stirring occasionally,
absorption rates than coarse bulgur, until the pepper is tender, about 5 minutes. Stir in the garlic, cumin and Aleppo
the type called for in this recipe. pepper, then cook until fragrant, about 1 minute.
They also don't have the same
hearty chew. Stir in the bulgur, the tomato paste mixture and 1¼ teaspoons salt. Bring to
a boil over medium-high. Cover, reduce to low and simmer until the bulgur
has absorbed the liquid, 12 to 15 minutes. Remove from the heat and let stand,
covered, for 5 minutes.
Transfer the bulgur to a wide, shallow bowl and let cool until warm, about 5
minutes. Drizzle the pomegranate molasses over the bulgur, then fold until
combined. Fold in the tomatoes, mint and the sliced scallions. Taste and season
with salt, pepper and additional molasses.
5
Thai Beef Salad (Yam Neua)

Servings: 4
INGREDIENTS
1 large shallot, sliced into very thin rings (about ⅓ cup)
3 tablespoons lime juice (about 2 limes)
4 teaspoons packed brown sugar, divided
1½ teaspoons kosher salt
¾ teaspoon ground white pepper
A very hot grill or skillet was
1½ pounds skirt steak, trimmed and cut into 2 to 3 pieces
essential to developing a the
flavorful crust on the meat. Rubbing Vegetable oil (if using a skillet)
the steak with sugar first increased 1 to 2 tablespoons fish sauce
the char. Fish sauce varies in
1 teaspoon red pepper flakes
potency from brand to brand; start
with 1 tablespoon and taste for 1½ cups (about 7 ounces) red or yellow cherry tomatoes, halved
strength. ½ cup coarsely chopped fresh cilantro,
plus cilantro sprigs to garnish (optional)
Don’t ignore the steak's grain.
½ cup coarsely chopped fresh mint
Cutting with the grain results in
tough slices. Cutting against the INSTRUCTIONS
grain shortens the muscle fibers, In a large bowl, combine the shallots and lime juice and let sit for 10 minutes,
producing tender, juicy meat. stirring occasionally. In a small bowl, combine 2 teaspoons of the sugar, the salt
and white pepper. Pat the steak dry with paper towels, then rub all over with the
sugar-salt mixture. If using a cast-iron or carbon-steel skillet, cut the steak into 4
to 6 pieces.
Prepare a grill or skillet for very high heat. For a charcoal grill, spread a full
chimney of hot coals evenly over half of the grill bed. For a gas grill, set all burners
to a high, even flame. Heat the grill for 5 minutes, then clean and oil the cooking
grate. For a cast-iron or carbon-steel pan, heat 1 teaspoon canola oil over medium-
high until smoking, about 5 minutes.
If using a grill, grill the steak (directly over the coals, if using a charcoal grill)
until charred all over, 2 to 4 minutes per side. If using a skillet, sear the steak in
2 batches until charred, 2 to 4 minutes per side. Transfer the steak to a carving
board and let rest for 10 minutes.
Meanwhile, add 1 tablespoon of the fish sauce, the pepper flakes and remaining
2 teaspoons of sugar to the shallot-lime juice mixture and stir until the sugar has
dissolved. Taste, then add additional fish sauce, if desired. Thinly slice the steak
against the grain, then transfer to the bowl along with any accumulated juices.
Add the tomatoes, cilantro and mint and stir. Transfer to a platter and garnish
with cilantro sprigs, if desired.
6
Pico de Gallo
Makes about 2 cups
INGREDIENTS
1 pint grape or cherry tomatoes, roughly chopped
¼ small red onion, finely chopped (about 3 tablespoons)
¼ cup lightly packed fresh cilantro, chopped
½ jalapeño chili, stemmed, seeded and minced
2 teaspoons white vinegar
Pico de gallo is a bright, fresh
1½ teaspoons extra-virgin olive oil
tomato salsa. We use grape or
cherry tomatoes because they Kosher salt
tend to be dependably sweet INSTRUCTIONS
and flavorful even when regular In a medium bowl, stir together the tomatoes, onion, cilantro, chili, vinegar,
tomatoes are dull, mealy and out of oil and 1 teaspoon salt. Cover and let stand at room temperature for 15 minutes.
season. For a spicier salsa, leave Using a slotted spoon, transfer to a serving bowl, letting the liquid drip away. Taste
the seeds in the jalapeño. and season with salt.
Don't make the pico de gallo too far

ahead. Even after the tomatoes are
transferred to a serving bowl with a
slotted spoon, they will continue to
release liquid and their texture will
soften.
7
Turkish Red Lentil Soup

Servings: 4
INGREDIENTS
3 tablespoons salted butter
1 medium yellow onion cut into ½-inch dice (about 1 cup)
1 medium garlic clove, finely grated
1 tablespoon tomato paste
1 tablespoon sweet paprika
This simple, yet robust Turkish soup
½ teaspoon ground cumin
is rich with lemon and tomato. It
gets a pleasantly thick body from 1 cup red lentils
red lentils, which soften and break 2 tablespoons long-grain white rice
down during cooking. The Aleppo
5 cups water
pepper is a wonderful addition,
lending a gentle heat. If you can't Kosher salt
find it, order online or substitute 3 tablespoons extra-virgin olive oil
with an additional teaspoon of 2 teaspoons Aleppo pepper
paprika and ½ teaspoon red pepper
Chopped fresh mint leaves, to serve (optional)
flakes. The soup can be made vegan
by substituting olive oil for the Lemon wedges, to serve
butter. INSTRUCTIONS
In a large saucepan over medium, melt the butter. Once it has stopped foaming,
add the onion then sauté until softened and translucent, about 5 minutes. Add
the garlic and cook until fragrant, 30 seconds. Add the tomato paste, paprika and
cumin, then sauté for 1 minute.
Add the lentils, rice, water and 2 teaspoons salt, then bring to a boil. Adjust heat
to maintain a lively simmer, cover and cook until the lentils and rice are tender
and broken down, about 30 minutes. Taste and adjust salt.
Meanwhile, in a small skillet over medium, heat the olive oil, swirling to coat the
pan. Add the Aleppo pepper and cook until a few bubbles appear and the oil is
bright red. Remove from heat and set aside.
Serve the soup with Aleppo pepper oil drizzled over each serving. Serve with mint
and lemon wedges.
8
Paprika-Garlic Beef & Pork Patties

Servings: 4
INGREDIENTS
¾ teaspoon baking soda
12 ounces 90 percent lean ground beef
12 ounces ground pork
1 small red onion, grated on the large holes of a box grater (about ½ cup)
2 medium garlic cloves, finely grated
These hand-formed sausages,
called cevapi or ćevapčići,
traditionally are grilled, but roasting 1 teaspoon cayenne pepper
in a 500°F oven is a great year- Kosher salt and ground black pepper
round cooking method. We use a
INSTRUCTIONS
combination of ground beef and
Heat the oven to 500°F with a rack in the middle position. Line a rimmed baking
pork, as well as some baking soda,
sheet with foil and mist with cooking spray.
as is customary in cevapi recipes.
The baking soda creates a lighter
In a large bowl, stir together 1 tablespoon water and the baking soda. Add the
texture and tender springiness
beef, pork, onion, garlic, paprika, cayenne, 1½ teaspoons salt and ½ teaspoon
in the cooked meat. The most
black pepper. Knead the mixture by hand until well combined and paste-like.
foolproof way to test for doneness
is with an instant thermometer; the
Moisten your hands with water then, using a scant ¼ cup of the mixture for each,
centers should reach 160°F. Serve
form into 12 oval patties, rolling each between your hands until smooth. Place on
with warmed flatbread, shaved
the prepared baking sheet. Re-moisten your hands as needed to prevent sticking.
red onion, thinly sliced cucumber
and sour cream. Ajvar, a Serbian
Roast until the centers of the sausages reach 160°F, 10 to 15 minutes. Transfer to a
red pepper sauce, is also a great
platter and serve.
condiment, but roasted red peppers
are a fine stand-in.
Don't add the baking soda directly

to the meat mixture. Dissolving it
in 1 tablespoon water ensures the
soda is evenly distributed.
9
Stir-Fried Beef and Ginger

Servings: 4
INGREDIENTS
1½ pounds beef sirloin tips or flank steak, cut into 3-inch pieces with the
grain, then sliced ½ inch thick against the grain
Kosher salt and ground black pepper
3 tablespoons grapeseed or other neutral oil, divided
6 ounces fresh ginger, peeled and sliced into very thin coins (generous 1 cup)
This is our take on saiko cha 4 medium garlic cloves, chopped
k’nye, a simple but bold stir-fry
1 bunch scallions, cut into 2-inch lengths
from Cambodia. The ginger is not
just a flavoring here—it’s treated 3 tablespoons fish sauce
almost as a vegetable. A full cup 2 teaspoons white sugar
of thinly sliced fresh ginger gives
INSTRUCTIONS
the dish substance; its spiciness
and pungency is tamed by cooking. In a medium bowl, toss the steak with ½ teaspoon each salt and pepper. In a 12-
A mandoline makes quick work of inch skillet over high, heat 1 tablespoon of oil until barely smoking. Add half the
slicing the ginger, but a chef’s knife meat in a single layer and cook until well browned on both sides, 2 to 3 minutes
works, too. We liked the flavor and total, turning the slices only once. Transfer to a plate. Repeat with 1 tablespoon of
texture of beef sirloin tips here, but the remaining oil and the remaining meat.
flank steak also worked. Serve the
stir-fry with steamed jasmine rice to In the same skillet over medium, heat the remaining 1 tablespoon oil until
soak up the sauce. shimmering. Add the ginger and cook, stirring frequently, until lightly browned,
about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30
Don’t crowd the skillet when seconds. Stir in the scallions, fish sauce and sugar, then return the meat and
browning the beef. Cooking it in two accumulated juices to the pan. Cook, stirring occasionally, until the liquid is
batches ensures the pieces don't slightly thickened and the ginger is tender, 2 to 4 minutes. Taste and season with
steam in the pan. salt and pepper.
10
Black-Eyed Pea and Tomato Stew

(Red-Red)
Servings: 4
INGREDIENTS
¼ cup refined coconut oil
1 large yellow onion, quartered lengthwise and thinly sliced
2 jalapeño chilies, stemmed, halved, seeded and thinly sliced
3-ounce piece fresh ginger, cut into 4 to 6 chunks
Heady with garlic, ginger and chilies,
Ghana's “red-red” stew gets its 1 tablespoon tomato paste
namesake color from a combination 1 tablespoon curry powder
of red palm oil and tomatoes. We 1 teaspoon chipotle chili powder
found the more widely available
refined coconut oil was a good
Four 14½-ounce cans black-eyed peas, drained and rinsed
substitute for red palm oil. For the 1½ cups water
legumes, we preferred Whole Foods' 2 tablespoons soy sauce
365 Everyday Value canned black-
1 pint cherry or grape tomatoes, halved
eyed peas for their soft, creamy
texture. Goya brand, sold in slightly Kosher salt and ground black pepper
larger cans, also yielded good Lime wedges, to serve
results, but the texture was a bit Plantain chips, to serve
firmer. Red-red typically is paired
INSTRUCTIONS
with thick slabs of fried plantain; we
opted for the simplicity and crunch In a large Dutch oven over medium-high heat the coconut oil until shimmering.
of store-bought plantain chips. If you Add the onion and cook, stirring occasionally, until beginning to brown, about
like, garnish the stew with cilantro 5 minutes. Stir in the jalapeños, ginger, tomato paste, curry powder and chipotle
leaves and, for added spice, offer powder. Cook until fragrant, about 1 minute.
hot sauce at the table.
Add the black-eyed peas and stir well. Stir in the water, soy sauce and tomatoes,
Don't use unrefined coconut oil, then bring to a simmer. Reduce to medium-low and cook, uncovered, stirring
which will give the dish a distinct occasionally and adjusting the heat to maintain a gentle but steady simmer, until
coconut flavor. slightly thickened, about 20 minutes.
Remove and discard the ginger chunks, then taste and season with salt and
pepper. Let cool for 5 minutes. Serve with lime wedges and plantain chips.
11
Moroccan Ginger-Lemon Chicken

Servings: 4
INGREDIENTS
3 lemons
¼ cup extra-virgin olive oil, plus extra to serve
2 garlic cloves, grated
1 tablespoon grated fresh ginger
1 tablespoon ground cumin
Broiled lemon halves, drizzled
1 tablespoon ground coriander
with honey and squeezed over
the charred chicken, added a final 2 teaspoons kosher salt
note of sweet-tart acidity that 1 teaspoon ground black pepper
helped balance all the bold, savory
3 tablespoons honey, divided
seasonings. Minced fresh cilantro,
parsley or mint brings bright color 1½ pounds boneless, skinless chicken thighs
and a herbal freshness to the dish. ¼ cup minced fresh cilantro, flat-leaf parsley or mint
Use whichever you prefer, or any INSTRUCTIONS
combination of the three. Turn oven on to broil with on rack 6 inches from element and one in middle of
oven.
Don't marinate the chicken longer
than 30 minutes. Any longer than With a wand-style grater, use 1 lemon to grate 1 tablespoon of zest and squeeze 2
that and the lemon juice and ginger tablespoons of juice. In a large bowl, stir together the zest, juice, oil, garlic, ginger,
will make it mushy. cumin, coriander, salt, pepper and 2 tablespoons of the honey.
Add the chicken thighs to the marinade, toss and set aside for 15 to 30 minutes.
Meanwhile, pre-heat the broiler and set the oven rack 6” from the element.
Cut the remaining 2 lemons in half. Broil the chicken and lemon halves (cut
side up) until the chicken is well charred all over, 8-12 minutes. Turn the oven to
bake and set at 400 and move chicken to middle rack. Bake for 10 minutes or until
the chicken registers 170. Remove from oven and let rest 10 minutes then cut the
chicken into 2” cubes (or leave whole if you prefer). Transfer to a serving platter.
Drizzle the remaining 1 tablespoon of honey over the cut sides of the lemons.
Squeeze the juice from 1 lemon half over the chicken, drizzle with olive oil and
sprinkle with cilantro. Serve with the remaining lemon halves on the side.
12
Cauliflower Steaks
with Chipotle-Cashew Sauce
Servings: 4
INGREDIENTS
Two 2-pound cauliflower heads, trimmed
6 tablespoons grapeseed or other neutral oil, divided
1 teaspoon sweet paprika
This chunky, flavor-packed sauce,
a loose adaptation of chef Alex ½ teaspoon grated lime zest, plus 2 tablespoons lime juice,
Stupak’s smoked cashew dip, gets plus lime wedges to serve
brightness from lime zest and 1 medium garlic clove, finely grated
juice, smoky heat from chipotle
chilies, and buttery crunch from
¾ cup roasted cashews, chopped (salted or unsalted)
chopped roasted cashews. It’s a 1 or 2 chipotle chilies in adobo sauce, minced, plus 2 tablespoons adobo sauce
perfect pairing with tender, well- ½ cup lightly packed fresh cilantro, finely chopped, plus more to serve
caramelized roasted cauliflower
INSTRUCTIONS
“steaks” (thick planks cut from a
Heat the oven to 450°F with the rack in the middle position. Line a rimmed
whole head). Cutting the steaks will
baking sheet with kitchen parchment. Cut each cauliflower in half from top to
leave you with bits of cauliflower
bottom. From the cut side of each half, slice off a 1½-inch-thick slab, creating 4
that can be reserved for another
cauliflower “steaks.” Reserve the ends for another use. Liberally brush all sides of
use (roasting, steaming, stir-frying
each steak with 2 tablespoons oil, then arrange in a single layer on the prepared
or making cauliflower “rice”). If
baking sheet.
you'd like to keep the sauce on the
mild side, use only one chili and
In a small bowl, stir together the paprika, 2 teaspoons salt and ½ teaspoon pepper.
remove the seeds, but don't reduce
Sprinkle the spice mix on all sides of each steak, including the edges. Roast the
the amount of adobo sauce. This
cauliflower until well-browned and a skewer inserted into the cores meets no
dish is substantial enough to be a
resistance, 25 to 30 minutes, flipping once halfway through. Cool for 5 minutes,
vegetarian main.
then transfer to serving plates.
Don't use raw cashews. Roasted

Meanwhile, in a small bowl stir together the lime zest and juice and the garlic;
cashews have a deeper, more
let stand for 5 minutes to mellow the garlic. Stir in the cashews, chipotle chilies
complex flavor. Either salted or
and adobo sauce, cilantro, the remaining 4 tablespoons of oil and ¼ teaspoon salt.
unsalted works in this recipe.
Taste and season with salt. When the cauliflower is done, spoon the sauce over it,
sprinkle with additional cilantro and serve with lime wedges.
13
Roasted Cauliflower with Caraway

and Buttered Bread Crumbs
Servings: 8
INGREDIENTS
Two 2-pound cauliflower heads, leaves trimmed, cored and
cut into 1½- to 2-inch florets
⅓ cup extra-virgin olive oil
Roasted at high heat, the natural
6 tablespoons (¾ stick) salted butter
sugars in cauliflower caramelize,
producing rich, complex, nutty 2 cups panko breadcrumbs
flavors. So we start by roasting 1 teaspoon caraway seeds
florets, then toss them with herbs ½ teaspoon sweet smoked paprika
and grainy mustard before finishing
them with buttery caraway-
¼ cup whole-grain mustard
seasoned breadcrumbs. To keep ¼ cup finely chopped fresh dill
the breadcrumbs crisp after coating ¼ cup finely chopped fresh chives
the cauliflower, serve on a large
INSTRUCTIONS
platter rather than in a bowl. The
Heat the oven to 500°F with racks in the upper- and lower-middle positions. Line
cauliflower can be cut into florets
2 rimmed baking sheets with foil.
and stored in zip-close bags for
up to two days in advance. The
In a large bowl, toss the cauliflower with the oil and 2 teaspoons salt. Divide
breadcrumbs can be processed,
evenly between the prepared baking sheets in even layers (arrange cut sides down
toasted, cooled and stored in a zip-
as much as possible); reserve the bowl. Roast until the cauliflower is well browned
close bag up to one day ahead. The
and a paring knife inserted into the largest piece meets no resistance, 15 to 20
day of serving, roast the cauliflower,
minutes, switching and rotating the pans halfway through; do not stir during
toss with the mustard-herb mixture,
roasting.
then coat with the crumbs.
Meanwhile, in a food processor, process the panko and caraway until finely
Don't crowd all of the cauliflower
ground, about 20 seconds. In a 12-inch nonstick skillet over medium, melt the
onto a single baking sheet.* *Use
butter. Add the panko mixture and cook, stirring, until golden, 4 to 6 minutes.
two rimmed baking sheets so the
Transfer to a medium bowl, then stir in the paprika and ½ teaspoon each salt and
florets brown nicely and do not
pepper; set aside.
steam. Don't stir the cauliflower as
it roasts; letting it roast undisturbed
Add the mustard, dill and chives to the bowl used for the cauliflower and stir to
allows it to caramelize more deeply.
combine. When the cauliflower is done, carefully lift the long edges of each foil
sheet and slide the cauliflower into the mustard mixture. Using a silicone spatula,
gently toss until the florets are evenly coated. Sprinkle the crumbs over the
cauliflower and gently stir to coat. Transfer to a platter and serve warm.
14
Moroccan Carrot Salad

Servings: 4
INGREDIENTS
2 tablespoons lemon juice
1 tablespoon pomegranate molasses
½ teaspoon ground turmeric
¼ cup extra-virgin olive oil
Our take on classic Moroccan carrot
⅓ cup dried apricots, thinly sliced
salad transforms average grocery-
store carrots into a delicious side 1½ teaspoons cumin seeds, toasted
dish. Shredding both minimizes 1 pound carrots, peeled and shredded
the fibrousness of the carrots
½ cup shelled roasted pistachios, toasted and chopped
and increases their sweetness.
We then dress the carrots with ¾ cup pitted green olives, chopped
a fruity, tangy-sweet dressing ½ cup roughly chopped fresh mint, plus more to serve
infused with spices. Dried apricots, INSTRUCTIONS
toasted pistachios and fresh mint In a large bowl, whisk together the lemon juice, molasses, turmeric and ½
are perfect accents. Pomegranate teaspoon salt. While whisking, slowly pour in the oil. Add the apricots and cumin,
molasses, often used in Middle then let stand for 5 minutes to allow the apricots to soften.
Eastern cooking, is a dark, thick
syrup with a sweet-sour flavor; look Add the carrots and stir until evenly coated. Stir in the pistachios, olives and
for it in the international aisle of the mint. Taste and season with salt and pepper, then transfer to a serving bowl.
grocery store or in Middle Eastern Sprinkle with additional mint.
markets.
Don't shred the carrots too finely

or too coarsely. Fine shreds quickly
turn limp and lack texture, but
very coarse shreds are tough and
unpleasant. The large holes on a
box grater work well, as does a food
processor fitted with the medium
shredding disk.
15
Vietnamese Meatball Lettuce Wraps

Servings: 4
INGREDIENTS
3 teaspoons grapeseed or other neutral oil, divided
1 pound ground pork
⅓ cup chopped fresh cilantro leaves and tender stems, plus sprigs, to serve
½ teaspoon ground black pepper
6 scallions, white and light green parts minced, dark green parts thinly sliced
In Vietnam, meatballs are often
5 tablespoons fish sauce, divided
skewered and grilled, but for a quick
weeknight meal, a skillet does a 2 tablespoons plus 2 teaspoons white sugar, divided
fine job. You could serve these over ½ cup lime juice
steamed rice or rice vermicelli,
1 or 2 serrano chilies, stemmed, seeded and thinly sliced
but we liked them with herbs and
lettuce leaves for wrapping, along 2 medium carrots, peeled and shredded (1 cup)
with a lime juice and fish sauce Lettuce leaves, to serve
mixture for drizzling. They're also a INSTRUCTIONS
great filling for banh mi (see page
Coat a large plate with 1 teaspoon of the oil; set aside. In a medium bowl, combine
000).
the pork, 3 tablespoons water, cilantro, pepper, minced scallions, 2 tablespoons
of the fish sauce and the 2 teaspoons sugar. Mix vigorously with a rubber spatula
Don't be timid when mixing the pork
until thoroughly combined, 20 to 30 seconds. The mixture will be soft and sticky.
mixture; you want to vigorously
With lightly moistened hands, form the mixture into 20 balls and place them on
stir it to compact it. This creates a
the prepared plate. Cover with plastic wrap and refrigerate for 15 minutes.
pleasantly springy texture in the
meatballs.
Meanwhile, in a small bowl, stir together the lime juice, the 3 remaining
tablespoons fish sauce, the remaining 2 tablespoons sugar and the chilies until the
sugar dissolves. Set aside.
Line another plate with paper towels. In a 12-inch nonstick skillet over medium-
high, heat the remaining 2 teaspoons oil until beginning to smoke. Add the
meatballs and cook undisturbed until the bottoms are golden brown, 1 to 2
minutes. Using a spatula, turn each meatball and continue to cook, adjusting the
heat as needed and occasionally turning the meatballs, until golden brown all
over, 4 to 5 minutes. Transfer to the prepared plate, tent with foil and let rest 5
minutes.
In a small bowl, toss the shredded carrots with 2 tablespoons of the lime juice
sauce. Serve the meatballs with the carrots, cilantro sprigs, sliced scallions and
lettuce leaves for wrapping. The remaining sauce can be spooned onto the wraps.
16
Belgian Beer–Braised Chicken

Start to finish: 1 hour (20 minutes active)
Servings: 4
INGREDIENTS
3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry
Kosher salt and ground white pepper
1 tablespoon grapeseed or other neutral oil
8 small shallots (8 ounces), halved and peeled
4 medium carrots, peeled and cut on the diagonal into 1-inch pieces (2 cups)
Belgian wheat ale, a light yet
2 medium parsnips, peeled, halved lengthwise
flavorful unfiltered beer, is the
cooking liquid for this simple and cut into 1-inch pieces (2 cups)
braised chicken. We liked 5 medium garlic cloves, smashed and peeled
Hoegaarden, an imported brew,
1 tablespoon ground coriander, toasted
but a domestic Belgian-style beer,
such as Blue Moon Belgian White, 12-ounce bottle Belgian wheat ale
would be equally good. The ground 2 tablespoons Dijon mustard
coriander echoes the spices used in 2 tablespoons cider vinegar
this type of ale, and it complements
½ cup fresh dill, finely chopped
the earthy sweetness of the root
vegetables. To toast the ground INSTRUCTIONS
coriander, heat it in a small skillet Heat the oven to 350°F with a rack in the lower-middle position. Season the
over medium, stirring frequently, chicken thighs on both sides with salt and pepper.
until fragrant, about 30 seconds.
Serve with warm crusty bread. In a large Dutch oven over medium-high, heat the oil until just smoking. Add
the chicken skin side down and cook until well browned, 4 to 5 minutes. Turn
Don't cover the pot before placing it and cook until the second sides are browned, another 4 to 5 minutes. Transfer the
in the oven. By leaving it uncovered, chicken, skin side up, to a plate and set aside.
the chicken skin is able to crisp and
the liquid reduces slightly. Reduce the heat to medium and add the shallots, carrots, parsnips and garlic.
Cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in the
coriander and beer, then scrape up any browned bits on the bottom of the pan.
Add the mustard and ½ teaspoon salt, then bring to a simmer over medium-high.
Return the chicken skin side up to the pot, nestling the pieces in the sauce. Cook,
uncovered, in the oven until the vegetables are tender and the chicken reaches
175°F, about 40 minutes.
Transfer the chicken skin side up to a serving platter. Set the pot over medium
and bring the braising liquid to a simmer. Cook, stirring frequently, until the
slightly thickened, about 5 minutes. Taste and season with salt and pepper. Stir in
the vinegar and ¼ cup of the dill.
Pour the braising liquid and vegetables around the chicken and sprinkle with
the remaining dill.
17
Carrots with Maple & Cider Vinegar

Servings: 4
INGREDIENTS
3 tablespoons salted butter, cut into 2 or 3 pieces
1 thyme sprig or ½ teaspoon dried thyme
2 pounds carrots, peeled and sliced ½ thick on the diagonal
1 tablespoon maple syrup
In this recipe, we cook sliced carrots
1 tablespoon cider vinegar
in a scant amount of well-seasoned
water into which a little butter has INSTRUCTIONS
been melted. Once the carrots are In a Dutch oven over medium-high, boil 1 cup water, the butter, thyme and
just tender, we uncover the pan and ½ teaspoon salt. Stir in the carrots, then cover and cook until just tender when
allow the water to reduce over high pierced with the tip of a knife, about 10 minutes, stirring once halfway through.
heat, concentrating the seasonings.
The butter that’s left after the water Uncover and cook over high, stirring occasionally, until the carrots begin to
evaporates clings to the slices, sizzle, about 5 minutes. Off heat, stir in the maple and vinegar. Taste and season
adding richness and flavor. with salt and pepper.
Don't cut the carrots unevenly. The

more uniform the pieces, the more
evenly they cook. And don't use a
narrow pot, which can cause uneven
cooking because the pieces will be
piled too densely. The wide diameter
of a Dutch oven (10 to 10½ inches
is a good size) allows the pieces to
fit comfortably, with most pieces at
least partially submerged in liquid.
18
Smashed Cucumber Salad

with Peanuts, Scallions & Cilantro
Servings: 4
INGREDIENTS
2 medium garlic cloves, finely grated
2 teaspoons finely grated fresh ginger
4 tablespoons lime juice
1½ teaspoons Sriracha
This refreshing, boldly textured and
flavored salad is from the Yunnan ½ teaspoon white sugar
province in southern China, but Kosher salt and ground black pepper
it originates with the Dai ethnic 3 English cucumbers, trimmed and peeled
minority who are related to the
people of Laos and Thailand. Which
½ cup roasted unsalted peanuts, finely chopped
explains why the flavor profile 4 scallions, thinly sliced
mirrors that of Southeast Asian 1 serrano chili, stemmed, halved, seeded and thinly sliced
cooking. Salting the cucumbers
½ cup lightly packed fresh cilantro, finely chopped
draws out excess moisture,
preventing it from diluting the other INSTRUCTIONS
flavors. Serve with grilled meats or In a small bowl, stir together the garlic, ginger, lime juice, Sriracha, sugar and ½
seafood along with jasmine rice. teaspoon salt. Set aside. Place the cucumbers on a cutting board. With the flat side
of a chef's knife or a rolling pin, hit the cucumbers until they split and crack.
Don't use regular cucumbers; they
contain a large amount of seeds Slice the cucumbers ½-inch thick on the diagonal and transfer to a large colander
that will quickly water down the set over a large bowl. Add 2 teaspoons salt and toss. Top with a plate smaller than
salad, even if first salted to remove the diameter of the colander; weigh down the plate with 2 or 3 cans. Let stand
excess moisture. And don't forget to until liquid has pooled in the bowl, about 15 minutes. Discard the liquid, then
peel the cucumbers. The skins will rinse and dry the bowl.
block the salt from drawing out the
maximum amount liquid of from the In the same large bowl, combine the cucumbers, peanuts, scallions, chili and
watery flesh. cilantro. Add the dressing and toss to coat. Taste and season with salt and pepper.
19
Persian Tomato & Cucumber Salad

(Shirazi Salad)
Start to finish: 30 minutes (15 minutes active)
Servings: 4
INGREDIENTS
1 English cucumber, halved lengthwise, seeded, then cut into ½-inch pieces
1½ pounds ripe tomatoes, cored and cut into 1-inch pieces
3 scallions, thinly sliced on the diagonal,
Ripe summer tomatoes shine in
this simple salad. To make the white and green parts reserved separately
dish out of season, try Campari 1 medium garlic clove, finely grated
tomatoes (sometimes called cocktail 1 tablespoon dried mint
tomatoes), which have a better
texture than other varieties in the
1 teaspoon grated lime zest, plus ¼ cup lime juice
off seasons. English cucumbers ¼ cup chopped fresh cilantro
have fewer seeds and thinner skins 2 tablespoons extra-virgin olive oil (optional)
than the typical garden variety.
INSTRUCTIONS
Even better are smaller Persian
In a large colander, combine the cucumber and tomatoes, then set in the sink.
cucumbers. If you find them, you'll
Sprinkle with 2 teaspoons salt and gently toss to combine. Let stand for 20
need 12 ounces. And simply slice
minutes, tossing once or twice to encourage the liquid to drain.
them into ½-inch rounds; no need
for seeding. The dressing—a
Meanwhile, in a medium bowl, combine the scallion whites and ½ teaspoon salt,
combination of lime juice, mint,
then use your hands to gently rub the salt into the scallions until slightly softened
scallions and garlic—is bracingly
and wilted. Stir in the garlic, mint and lime zest and juice; set aside until the
fresh and sharp; if you prefer a
cucumbers and tomatoes are ready.
mellower, slightly richer salad,
drizzle in the optional olive oil just
Transfer the cucumbers and tomatoes to the bowl with the scallion whites. Add
before serving.
½ teaspoon pepper, the scallion greens and cilantro and toss. Taste and adjust the
seasoning with salt and pepper, then drizzle with the oil (if using).
Don’t bypass the step of salting
the cucumber and tomatoes. They
will release about ½ cup of liquid,
moisture that otherwise would
make the salad watery and dilute.
20
Mexican Shrimp in Garlic Sauce

(Camarones al Mojo de Ajo)
Servings: 4
INGREDIENTS
1½ pounds extra-large (21/25 per pound) shrimp, peeled (tails left on),
deveined and patted dry
10 medium garlic cloves, finely chopped
There are many versions of this
coastal Mexican dish, but its 2 tablespoons lime juice
defining characteristics are bold 3 tablespoons grapeseed or other neutral oil, divided
garlickiness and bright citrus flavor. 1 small jalapeño chili, stemmed, seeded and finely chopped
Though traditional recipes may
require roasting or slow-cooking
¼ cup lightly packed fresh cilantro, finely chopped
whole heads of garlic, we first 2 tablespoons salted butter, cut into 2 pieces
mellow the allium’s pungency by INSTRUCTIONS
steeping it in lime juice for a few Season the shrimp with ½ teaspoon each salt and pepper. In a small bowl, stir
minutes. We then coax out its sweet, together the garlic and lime juice; set aside. In a nonstick 12-inch skillet over
nutty notes by gently pan-frying it medium-high, heat 1 tablespoon of oil until barely smoking. Add half the shrimp
in a little oil. A knob of butter—also in an even layer and cook without stirring until deep golden brown, about 2
traditional—tossed in at the end minutes. Stir, remove the pan from the heat and continue stirring, allowing
balances the garlic and lime and the pan's residual heat to finish the cooking, until the shrimp are opaque on
creates a silky sauce that clings both sides, another 20 to 30 seconds. Transfer to a medium bowl. Repeat with 1
lightly to the shrimp. Rice is classic tablespoon of the remaining oil and the remaining the shrimp, adding them to the
accompaniment, but crusty bread is first batch.
delicious, too.
Allow the empty skillet to cool for about 5 minutes, then add the remaining
Don't add the garlic–lime juice 1 tablespoon oil, the garlic-lime mixture and ½ teaspoon salt. Set the pan over
mixture without first allowing the medium-low and cook, stirring frequently and scraping up any browned bits,
skillet to cool for about 5 minutes. until the garlic is softened and golden brown, about 5 minutes.
This will prevent splattering and
help ensure that the garlic browns Add the jalapeño and any accumulated shrimp juices, then cook until the chili is
evenly without scorching. softened, 1 to 2 minutes. Taste and season with salt and pepper. Off heat, add the
shrimp, cilantro and butter, then stir until the butter has melted and mixed into
the sauce.
21
Lentil Salad with Gorgonzola

Start to finish: 1 hour 10 minutes
Servings: 6
INGREDIENTS
½ cup white balsamic vinegar
2 medium shallots, peeled, halved lengthwise, thinly sliced
1 garlic head
6 cups water
Simmering the cooking liquid with
2 medium carrots, halved crosswise
vegetables and aromatics before
adding the lentils infused the dish 1 celery rib, halved crosswise
with plenty of flavor and kept 1 tablespoon yellow mustard seeds
the lentils from turning mushy. A
6 sprigs fresh thyme
whole head of garlic, cooked with
the lentils, flavors and thickens 2 bay leaves
the dressing. Pungent Gorgonzola 1½ cups (10 ounces) French green lentils, sorted and rinsed
cheese gave the salad sharp 1 tablespoon extra-virgin olive oil
contrast, while toasted walnuts
2 ounces Gorgonzola cheese, crumbled (about ¾ cup)
added crunch.
½ cup chopped fresh parsley
Don't use brown lentils here. They ½ cup walnuts, toasted and chopped
are larger and have a different
INSTRUCTIONS
cooking time than peppery green
In a liquid measuring cup, combine the vinegar, shallots and 1 teaspoon salt. Set
lentils. Green lentils are also sold as
aside. Meanwhile, cut off and discard the top third of the garlic head, leaving the
lentils du Puy.
head intact. In a 2-quart saucepan over medium-high, combine the garlic, water,
carrots, celery, mustard seeds, thyme, bay leaves and 1 teaspoon salt. Bring to boil,
then cover, reduce heat to low and simmer for 30 minutes. Remove and discard the
carrot, celery, bay and thyme.
Return the pot to medium-high and stir in the lentils. Return to a boil, then
cover and reduce heat to low. Simmer until the lentils are tender but still hold
their shape, 30 to 35 minutes. Remove the garlic and set aside. Drain the lentils,
reserving the liquid, and transfer to a large bowl. Stir in the vinegar-shallot
mixture and let cool to room temperature.
Squeeze the pulp from the garlic into a bowl and mash with a fork. Stir in ¼
cup of the reserved cooking water, the oil and ½ teaspoon salt. Stir the garlic
mixture, half of the cheese, the parsley and half the walnuts into the lentils. Taste
and season with salt and pepper. Transfer to a platter and top with the remaining
cheese and walnuts.
22
Stir-Fried Garlic Beef with Scallions

Servings: 4
INGREDIENTS
1 pound beef sirloin tips or tri-tip, trimmed, patted dry
and cut into 1-inch chunks
6 tablespoons soy sauce, divided
Ground black pepper
6 tablespoons Worcestershire sauce
This bold, flavorful stir-fry is a spin
2 tablespoons packed brown sugar
on Filipino beef salpicao, which
counts Worcestershire sauce as 3 tablespoons grapeseed or other neutral oil, divided
a main ingredient. We’ve added 8 medium garlic cloves, thinly sliced
a red bell pepper and an entire
1 bunch scallions, whites chopped, greens thinly sliced, reserved separately
bunch of scallions for color and
textural contrast, as well as sugar to 1 medium red bell pepper, stemmed, seeded and thinly sliced
balance the savoriness. The sauce is Lime wedges, to serve
relatively thin—perfect for drizzling INSTRUCTIONS
over steamed white rice. In a medium bowl, stir together the beef, 1 tablespoon of soy sauce and ½
teaspoon pepper; set aside. In a small bowl, stir together the remaining 5
Don’t worry that the beef isn’t fully tablespoons soy sauce, the Worcestershire and sugar; set aside.
cooked after searing; it will finish
cooking when it’s returned to the In a 12-inch skillet over high, heat 2 tablespoons of oil until barely smoking. Swirl
skillet and warmed through in the to coat the pan, then add the beef in a single layer. Cook without stirring until well
sauce. browned, 1 to 2 minutes. Stir, then transfer to a large plate.
In the same skillet over medium, heat the remaining 1 tablespoon oil until
shimmering. Add the garlic, the scallion whites and bell pepper, then cook,
stirring, until fragrant, about 30 seconds. Add the Worcestershire mixture along
with any accumulated juices from the beef and bring to a simmer, scraping up the
browned bits. Cook, stirring, until a spatula leaves a trail when drawn through the
sauce, 2 to 4 minutes.
Return the beef to the skillet and cook, stirring, just until heated through, about
30 seconds. Off heat, stir in the scallion greens and ½ teaspoon pepper. Serve with
lime wedges.
23
Paprika-Rubbed Pork Tenderloin

Servings: 6
INGREDIENTS
2 teaspoons hot smoked paprika
2 teaspoons fresh thyme, minced
Two 1-pound pork tenderloins, trimmed of silver skin and halved crosswise
A mixture of hot smoked paprika
2 tablespoons grapeseed or other neutral oil
and regular sweet paprika gives
these pan-roasted pork tenderloins 6 medium garlic cloves, sliced
smoke, spice and color. If you can’t 2 teaspoons honey
find hot smoked paprika, use sweet
¾ cup low-sodium chicken broth
smoked paprika but add ¼ teaspoon
cayenne pepper for a bit of heat. 2 tablespoons sherry vinegar
The tenderloins are seared on the 6 tablespoons (¾ stick) salted butter, chilled and cut into 10 pieces
stovetop then finished in the oven, 2 tablespoons chopped fresh flat-leaf parsley
so you’ll need an oven-safe 12-
INSTRUCTIONS
inch skillet. Remove the pork from
the oven when it hits 140°F; it will Heat the oven to 450°F with a rack in the middle position. In a large bowl, mix
continue to cook with residual heat together both paprikas, the thyme and 2 teaspoons salt. Add the pork to the bowl,
as you make the sauce. turn to coat and massage it into the meat. Let stand at room temperature for 15
minutes.
Don't add the butter all at once
to the pan sauce. Swirling it in 1 In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering.
tablespoon at a time creates an Add the pork and cook, occasionally turning with tongs, until browned on all
emulsified sauce that's glossy and sides, about 4 minutes. Transfer the skillet to the oven and roast until the center of
full-bodied. If the sauce breaks and the thickest piece reaches 140°F, 9 to 12 minutes.
the butter separates, drizzle in a
few drops of water while swirling Using an oven mitt, transfer the skillet from the oven to the stovetop. Transfer the
the pan until the sauce once again pork to a large plate and let rest 10 minutes. Meanwhile, add the garlic to the skillet
becomes shiny and emulsified. and cook over medium-high, stirring constantly, until toasted and fragrant,
about 1 minute. Add the honey and stir until it slightly darkens in color, about 30
seconds. Pour in the broth and simmer until reduced and thickened slightly, about
2 minutes.
Add the vinegar and simmer for 30 seconds. Add the butter 1 piece at a time,
swirling the pan to emulsify the sauce before adding more butter. Remove from
the heat and stir in the parsley. Taste and season with salt and pepper. Cut the
tenderloins crosswise into thin slices and arrange on a platter. Spoon the sauce
over the pork.
24
Tabbouleh
Servings: 4
INGREDIENTS
½ cup boiling water
⅓ cup fine-grain bulgur
1 teaspoon ground sumac (optional)
½ teaspoon ground allspice
For a brighter, more flavorful
3 tablespoons lemon juice
tabbouleh, we make it the traditional
way: with an emphasis on the herbs 1 small shallot, minced
and a light touch with the bulgur. ¼ teaspoon white sugar
Thoroughly drying the herbs—heaps
of parsley, a cup of mint—before
mincing is key to a fluffy salad; a 2 to 3 small vine-ripened tomatoes, diced
salad spinner and paper towels 4 cups lightly packed fresh flat-leaf parsley, well dried, then minced
do the trick. We underhydrate the 1 cup lightly packed fresh mint, well dried, then minced
bulgur so it can soak up the juices of
INSTRUCTIONS
the tomatoes and dressing without
In a medium bowl, combine the water, bulgur, sumac, if using, allspice and ½
becoming waterlogged. We also
teaspoon of salt. Cover with plastic wrap and let stand for 10 minutes. In a large
choose fine-grain bulgur, which
bowl, stir together the lemon juice, shallot, sugar and ¾ teaspoon of salt; let sit for
needs less water. Blooming the
10 minutes.
sumac and allspice in hot water
with the bulgur helps bring out their
Whisk the oil into the lemon juice mixture. Fluff the bulgur with a fork and add to
flavors. While the sumac is optional,
the dressing along with the tomatoes; mix well. Fold in the parsley and mint, then
we love its fruity complexity. Look
taste and season with salt, pepper and additional sumac.
for it in Middle Eastern markets or
spice shops.
Don’t use coarse-grain bulgur. It

won’t hydrate evenly without more
thorough cooking. If you can’t find
fine-grain, process medium or
coarse bulgur in a spice grinder to a
fine, flaky texture, five to 10 pulses.
25
Jasmine Rice and Herb Salad with

Shrimp
Servings: 4
INGREDIENTS
1½ cups jasmine rice, rinsed and drained
½ cup coconut milk
¼ cup lime juice
2 tablespoons fish sauce
Malaysian nasi ulam, a rice dish
suffused with a variety of Southeast 3 tablespoons finely grated fresh ginger
Asian herbs, inspired this recipe. 8 scallions, thinly sliced, white and green parts reserved separately
We use readily available herbs and Kosher salt
add shrimp to make a light main
dish out of the salad. If you find
1 pound cooked medium shrimp, tails removed, cut into bite-size pieces
Thai basil, use it in place of Italian 1 cup lightly packed fresh basil leaves, finely chopped
basil. You can buy cooked shrimp 1 cup lightly packed fresh cilantro leaves, finely chopped
in the seafood department of most
½ cup unsweetened shredded coconut, toasted
supermarkets or poach your own
peeled and deveined shrimp in INSTRUCTIONS
barely simmering water seasoned In a large saucepan over medium-high, bring the rice and 2 cups water to a
with a handful of cilantro stems. simmer, then reduce to low, cover and cook until tender and the water is absorbed,
Cook just until the shrimp turn about 12 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.
opaque, then transfer to ice water
to stop the cooking. Dry the shrimp Meanwhile, line a rimmed baking sheet with kitchen parchment. When the rice
well before using. is done, fluff with a fork, then spread in an even layer on the baking sheet. Let cool
for 15 minutes.
Don’t use sweetened shredded
coconut flakes; their sweetness will In a large bowl, whisk together the coconut milk, lime juice, fish sauce, ginger,
alter the flavor of the dish. scallion whites and 1 teaspoon salt. Add the shrimp, toss and let stand for 5
minutes. Add the rice, scallion greens, basil, cilantro and coconut and toss. Taste
and season with salt.
26
French Carrot Salad

Servings: 6
INGREDIENTS
2 tablespoons white balsamic vinegar
2 tablespoons chopped fresh tarragon
1 tablespoon minced shallot
1 teaspoon honey
⅛ teaspoon cayenne pepper
The food processor was the fastest
Kosher salt
and easiest way to shred carrots
for this recipe. We also liked the ¼ cup extra-virgin olive oil
meatier shreds it produces, though 1¼ pounds carrots, peeled and shredded
a box grater works fine, too. We kept
1 cup chopped fresh parsley
this salad simple, but versions with
toasted nuts or chopped dried fruit INSTRUCTIONS
also were delicious. No tarragon? In a large bowl, whisk together the vinegar, tarragon, shallot, honey, cayenne and
Use 1½ teaspoons chopped fresh 1 teaspoon of salt. Let sit for 10 minutes. Whisk in the oil until emulsified, then
thyme instead. add the carrots and parsley. Stir until evenly coated. Season with salt and cayenne
pepper. Serve or refrigerate for up to 24 hours.
Don’t use old bagged carrots.
This salad is all about the earthy,
sweet carrot flavor. Large carrots
can be woody, dry and bitter; small
baby carrots are too juicy. Look for
bunches of medium carrots with the
greens still attached.
27
Shaved Pear & Endive Salad

with Blue Cheese and Pecans
Servings: 4
INGREDIENTS
⅓ cup golden raisins
3 tablespoons sherry vinegar, divided
1 medium Bartlett or Bosc pear
½ teaspoon grated lemon zest, plus 2 tablespoons lemon juice, divided
Sweet, salty, tangy, bitter—this
flavorful salad has it all, as well 2 medium endive (8 ounces total)
as crispness from the toasted 1 medium head radicchio (about 10 ounces)
pecans and creaminess from the ¼ cup extra-virgin olive oil
blue cheese. A mandoline creates
perfectly thin slices of vegetables
4 cups lightly packed baby arugula (about 2 ounces)
and fruit that combine beautifully 3 ounces blue cheese, crumbled (½ cup)
with baby arugula. Dressing the ⅔ cup pecans, toasted and chopped
shaved pear with lemon juice and
salt and letting it stand for a few
minutes while you prep the endive INSTRUCTIONS
and radicchio not only prevents In a small microwave-safe bowl, stir together the raisins and 2 tablespoons of
discoloration, it infuses the fruit with vinegar. Cover and microwave on high until the raisins are hot and have absorbed
a tartness that balances its natural the liquid, about 1½ minutes; set aside.
sugars.
Adjust the blade of your mandoline to slice 1/16 inch thick. Cut the pear
Don't use a fully ripe pear. Choose lengthwise into quarters and remove the core from each piece. One at a time, slice
one that's still quite firm, it'll be the pear quarters lengthwise as far down as is safe; discard the remaining pieces
easier to shave. and transfer the pear slices to a large bowl. Add 1 tablespoon of lemon juice and ¼
teaspoon salt, then gently toss; set aside.
Holding the endive by its base, slice the head starting at the tip and slicing as far
as is safe to the base; discard the base and add the sliced endive to the pear. Halve
the radicchio and, one at a time, slice each half as you did the endive; discard the
bases and add the sliced radicchio to the pear.
In a small bowl, whisk together the oil, lemon zest, the remaining 1 tablespoon
lemon juice, the remaining 1 tablespoon vinegar, ½ teaspoon salt and ¼ teaspoon
pepper.
Set aside 3 tablespoons each of the cheese and pecans for garnish. Add the
arugula to the bowl with the pear and endive. Add the raisins, dressing and
remaining blue cheese and pecans, then gently toss. Taste and season with salt and
pepper. Transfer to a platter and sprinkle with the reserved cheese and pecans.
28
Pommes Anna
with Parsnips & Herbs
Start to finish: About 2 hours
Servings: 8
INGREDIENTS
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
12 ounces parsnips (2 to 4 medium), peeled
In classic pommes Anna, thinly
sliced potatoes are layered in a pan 4 pounds russet potatoes, peeled
with clarified butter, cooked until 1 tablespoon grapeseed or other neutral oil
tender, then inverted to reveal the 5 tablespoons salted butter, cut into ½-inch pieces
crisp, golden crust that formed on
INSTRUCTIONS
the bottom of the “cake.” Our version
skips the clarified butter, layers Heat the oven to 400°F with a rack in the middle position. In a small bowl, stir
parsnips in with the potatoes for together the rosemary, thyme, 1 tablespoon salt and ½ teaspoon pepper. Using a
earthy sweetness, and seasons it Y-style peeler, shave each parsnip from top to bottom into thin strips, rotating the
with thyme and rosemary. You will parsnip as you go, until you reach the core; discard the core. Transfer the strips to
need a few specific kitchen items a medium bowl. Using a mandoline, slice the potatoes crosswise into 1/16-inch-
to prepare this recipe: a Y-style thick rounds, then transfer to a large bowl.
peeler for shaving the parsnips, a
mandoline for slicing the potatoes, In a 10-inch oven-safe nonstick skillet over medium, heat the oil until
a 10-inch oven-safe nonstick skillet shimmering. Arrange a ring of overlapping potato slices in the pan around
and an 8- or 9-inch round cake pan the perimeter, then arrange a second ring of overlapping slices inside the
to compress the cake as it cooks. first, forming two concentric rings. If a space remains at the center, fill it with
The potatoes can be peeled in additional slices. Gently shake the pan to make sure the potatoes are not sticking,
advance and refrigerated in for a then cook, occasionally shaking the pan and pressing on the potatoes with
few hours, but don't slice them until the bottom of an 8- or 9-inch cake pan to flatten, until the potatoes are lightly
ready to cook; the slices quickly browned around the edges, 5 to 7 minutes.
discolor. Better yet, pommes Anna
can be made ahead and reheated: Remove the pan from the heat. Layer in a third of the remaining potato slices in
Allow the unmolded potato cake to an even layer (need not be in perfect circles). Sprinkle with about a third of the
cool to room temperature, transfer herb mixture. Arrange half of the parsnips in an even layer, then press down on
to a large plate, cover with plastic them with the cake pan. Layer in half of the remaining potatoes and sprinkle with
wrap and refrigerate for up to two about half of the remaining herb mixture.
days. When you're ready to serve,
cut the chilled cake into 8 wedges, Layer in the remaining parsnips, followed by the remaining potatoes, then
place on a parchment-lined baking sprinkle with the remaining herb mixture. Use the cake pan to press down and
sheet and heat at 450°F for 10 to 15 compact the layers, then scatter the butter on top. Bake until a paring knife
minutes. inserted at the center meets no resistance, 1¼ to 1½ hours. If the potatoes on top
brown before the cake is done, loosely cover with foil.
29
Pommes Anna
with Parsnips & Herbs
Continued
INSTRUCTIONS
Remove the skillet from the oven and let cool for 15 minutes. Place a sheet of
kitchen parchment over the skillet, then invert a wire rack on top. Using oven
mitts to protect your hands, hold the wire rack securely against the skillet and
carefully invert them together. Lift off the skillet.
Don't slice the potatoes thicker than Let cool for 30 minutes. Using a serrated knife, cut the the potato cake into 8
specified or the potato cake will not wedges. Serve warm.
hold together properly. And don't be
timid about pressing down on the
potatoes with the bottom of the cake
pan; firm pressure compresses the
layers, which helps the cake hold
together. Lastly, don't forget that
the skillet's handle will be very hot
when removed from the oven. After
inverting, as a safeguard, keep the
oven mitt on the handle until it's no
longer hot.
30
Apple, Celery Root and Fennel Salad

with Hazelnuts
Servings: 6
INGREDIENTS
1 small shallot, grated
1½ tablespoons cider vinegar
3 tablespoons lightly packed grated fresh horseradish
A mandoline makes quick work
of creating thin, even slices of 1 teaspoon honey
fennel for this crunchy, brightly Kosher salt and ground black pepper
flavored salad. Some mandolines 1 Granny Smith apple, cored and cut into matchsticks
can also make matchstick cuts;
use that for the apple and celery
½ small celery root (about 8 ounces), peeled and cut into matchsticks
root. We balanced those sweet, 1 medium fennel bulb, trimmed and thinly sliced
fresh flavors with the spicy kick ½ cup chopped fresh parsley
with fresh horseradish. We grate
¼ cup chopped fresh mint
ours—unlocking its pungency—then
combine it with vinegar and salt, ½ cup hazelnuts, toasted and coarsely chopped
which preserves the bite. Make INSTRUCTIONS
sure you grate in an open and well- In a large bowl, combine the shallot and vinegar. Let sit 10 minutes. Mix in the
ventilated space. horseradish, oil, honey, 1 teaspoon salt and ½ teaspoon pepper. Add the apple,
celery root and fennel, then toss to coat. Stir in the parsley and mint, then sprinkle
with hazelnuts.
31
Crispy Chicken under a Brick

(Tsitsila Tabaka)
Start to finish: 2 hours (50 minutes active)
Servings: 4
INGREDIENTS
1½ teaspoons ground coriander
½ teaspoon granulated garlic
3½- to 4-pound whole chicken
Spatchcocked chicken cooked under
a brick until the skin is burnished 1 tablespoon grapeseed or other neutral oil
brown and beautifully crisp is a 2 tablespoons salted butter
classic Georgian dish (though the 8 medium garlic cloves, peeled and chopped
Italian version, pollo alla mattone,
is better known). For this recipe,
2 cups low-sodium chicken broth
the skillet in which the chicken is ⅛ to ¼ teaspoon cayenne pepper
cooked must be ovensafe, as the 2 tablespoons lemon juice
bird roasts in the oven after the
¼ cup lightly packed fresh cilantro, chopped
initial stovetop sear. For the “brick,”
we used a second heavy skillet INSTRUCTIONS
or a large, sturdy pot (such as a In a small bowl, stir together the coriander, granulated garlic, 1 tablespoon salt
Dutch oven); the weight presses and ½ teaspoon black pepper. Place the chicken breast down on a cutting board.
the chicken down, ensuring the Using sturdy kitchen shears, cut along both sides of the backbone, end to end.
bird makes good contact with the Remove and discard the backbone (or save it to make broth). Spread open the
hot skillet, rendering the fat and chicken, then turn it breast up. Use the heel of your hand to press down firmly on
crisping the skin. You also could use the thickest part of the breast, until the wishbone snaps. Season all over with the
one or two clean bricks wrapped spice mixture, rubbing it into the skin. Let stand, uncovered, at room temperature
in heavy-duty foil. Niortskali, a for 30 to 45 minutes.
Georgian garlic sauce with lemon
and cilantro made as part of this Heat the oven to 450°F with a rack in the lowest position. Thoroughly pat the
recipe, is the perfect pan sauce to chicken dry with paper towels. In a 12-inch oven-safe skillet over medium-high,
complement the chicken. heat the oil until just smoking. Place the chicken breast down in the pan. Lay a
small sheet of foil over the chicken, then place a second heavy skillet or pot on top.
Don’t use a chicken much larger Reduce to medium* *and cook until the skin is golden brown, 10 to 15 minutes,
than 4 pounds, as it may not fit removing the weight and foil and checking every 4 to 5 minutes to ensure even
comfortably in the skillet. Don't browning.
forget to pat the chicken dry before
searing. The drier the skin, the Using tongs, carefully transfer the chicken to a large plate, turning it breast up.
better it crisps. After searing, make Pour off and discard the fat in the skillet. Slide the chicken breast up back into the
sure to drain the fat in the pan pan and place in the oven. Roast until the thickest part of the breast reaches 160°F,
before putting the bird in the oven; 25 to 35 minutes. Carefully transfer the chicken to a cutting board and let rest
this reduces splatter. Finally, don't while you make the sauce.
forget that the skillet's handle will
be hot after being in the oven.
32
Crispy Chicken under a Brick

(Tsitsila Tabaka)
Continued
INSTRUCTIONS
Set the skillet (the handle will be hot) over medium-high and cook the butter and
garlic, stirring occasionally, until the garlic is lightly browned, about 2 minutes.
Add the broth and bring to a simmer, scraping up any browned bits, then cook
until the garlic is softened and the mixture is lightly thickened and reduced to
about ¾ cup, 10 to 15 minutes. Using a silicone spatula, mash the garlic until
almost smooth and mix it into the sauce. Off heat, stir in the cayenne, lemon juice
and cilantro, then transfer to a serving bowl. Carve, then serve with the sauce.
33
Chicken & Cauliflower Traybake

with Roasted Garlic–Yogurt Sauce
Servings: 4
INGREDIENTS
2 teaspoons ground turmeric
2 teaspoons sweet paprika
1 small head cauliflower (about 2 pounds), leaves trimmed,
The cauliflower in this simple cored and cut into 3-inch florets
traybake serves two purposes: it’s a
delicious side to the roasted chicken
and it’s the base for the creamy 1 tablespoon firmly packed light or dark brown sugar
sauce that accoumpanies the dish. 1 tablespoon dried oregano
We use sweet paprika in the spice
3 pounds bone-in, skin-on chicken parts, trimmed and patted dry
mixture, but if you like you could
use smoked paprika for an earthy, 10 medium garlic cloves, peeled
woodsy flavor or hot paprika to add ⅓ cup whole-milk Greek yogurt
heat. 2 tablespoons lemon juice
Don't use a large head of

¼ cup lightly packed fresh mint, chopped
cauliflower because there won't be INSTRUCTIONS
enough space on the baking sheet Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir
for both the chicken and cauliflower. together the turmeric, paprika and 2 teaspoons salt. In a large bowl, toss the
Don't cut the cauliflower into small cauliflower with 1 tablespoon of the spice mixture and the oil. Into the remaining
florets, which will overcook in the spice mixture, stir the brown sugar, oregano, 1 tablespoon salt and 2 teaspoons
time it takes the chicken to roast. pepper.
On a rimmed baking sheet, evenly season both sides of the chicken parts with
the spice mixture. Place the garlic cloves in the center of the baking sheet, then
arrange the chicken parts, skin up, around the garlic; this prevents the garlic from
scorching during roasting. Arrange the cauliflower evenly around the chicken.
Roast until the thickest part of the breast (if using) reaches about 160°F and
the thickest part of the largest thigh/leg (if using) reaches about 175°F, 30 to 40
minutes.
Using tongs, transfer the chicken and cauliflower to a platter, then transfer the
garlic along with 2 cauliflower florets to a medium bowl. Using a fork, mash the
garlic and cauliflower mixture to a coarse paste. Carefully pour ¼ cup water onto
the baking sheet, then use a wooden spoon to scrape up any browned bits. Pour
the water into to the garlic-cauliflower mixture, then whisk in the yogurt, lemon
juice and half the mint. The mixture should have the consistency of thin yogurt; if
it is too thick, whisk in additional water 1 tablespoon at a time. Drizzle the sauce
over the chicken and cauliflower and sprinkle with remaining mint.
34
Spanish Spice-crusted Pork

Tenderloin Bites (Pinchos Morunos)
Start to finish: 50 minutes (25 minutes active)
Servings: 4
INGREDIENTS
1½ teaspoons ground coriander
1½ teaspoons ground cumin
1½ teaspoons smoked paprika
¾ teaspoon each kosher salt and coarsely ground black pepper
We usually prefer the flavor we
get from grinding whole spices 1-pound pork tenderloin, trimmed and cut into 1- to 1½-inch pieces
ourselves, but in this recipe we 1 tablespoon lemon juice, plus lemon wedges for serving
found pre-ground worked nearly as 1 tablespoon honey
well. Cutting the pork tenderloin into
1- to 1½-inch cubes produced more
1 large garlic clove, finely grated
surface area, allowing the spice rub 2 tablespoons extra-virgin olive oil
to quickly penetrate and season the 1 tablespoon chopped fresh oreganol
meat. Any smaller and the meat
INSTRUCTIONS
cooked too quickly.
In a medium bowl, combine the coriander, cumin, paprika, salt and pepper. Add
the pork and toss to coat evenly, massaging the spices into the meat until no dry
rub remains. Let the pork sit at room temperature for at least 30 minutes and up to
1 hour. Meanwhile, in another bowl, combine the lemon juice, honey and garlic.
Set aside.
In a large skillet over high heat, heat 1 tablespoon of the oil until just smoking.
Add the meat in a single layer and cook without moving until deeply browned
on one side, about 3 minutes. Using tongs, flip the pork and cook, turning
occasionally, until cooked through and browned all over, another 2 to 3 minutes.
Off the heat, pour the lemon juice-garlic mixture over the meat and toss to evenly
coat, then transfer to a serving platter. Sprinkle the oregano over the pork and
drizzle with the remaining 1 tablespoon of oil. Serve with lemon wedges.
35
Tuscan Beef and Black Pepper Stew

(Peposo alla Fornacina)
Start to finish: 4 hours (30 minutes active)
Servings: 6
INGREDIENTS
6 to 7 pounds boneless beef chuck roast, well trimmed
and cut into 2-inch chunks
Kosher salt and coarsely ground black pepper
The simple, generously peppered
1 large yellow onion, halved and thinly sliced
beef stew known as peposo is
said to have been created by 15th 12 medium garlic cloves, peeled
century kiln (fornacina) workers in 3 tablespoons tomato paste
Tuscany, Italy. Chianti is the best- 2 sprigs rosemary, plus 1 tablespoon minced fresh rosemary
known wine produced in that region
and is the traditional choice for
2 cups dry red wine
peposo, but any dry, medium-bodied INSTRUCTIONS
red wine works well. Make sure to Heat the oven to 325°F with a rack in the lower-middle position. Place the beef in a
use coarsely ground black pepper, large bowl, sprinkle with 1 tablespoon salt and 2 tablespoons pepper, then toss.
as it has more presence and better
coats the beef. This recipe makes a In a large Dutch oven over medium, heat the oil until shimmering. Add the onion
generous amount of stew—about 2 and garlic and cook, stirring, until the onion is lightly browned, 7 to 9 minutes. Add
quarts—so serve it one night with the tomato paste and cook, stirring, until the paste begins to brown, 3 to 5 minutes.
polenta, mashed potatoes or braised Nestle the beef and rosemary sprigs in the onion mixture, cover and transfer to the
beans. The stew keeps well, so it oven. Cook for 2 hours.
can be made up to three days ahead
and reheated in the microwave or in Remove the pot from the oven. Stir, then return to the oven uncovered. Cook until
a saucepan over low. a knife inserted into a piece of beef meets no resistance, another 1 to 1½ hours.
Don’t be shy about trimming the fat Using a slotted spoon, transfer the meat to a medium bowl. Set a fine mesh strainer
from the chuck roast. Remove as over a fat separator or a medium bowl. Pour the meat juices into the strainer and
much as you can, which may mean press on the solids to push them through the strainer; discard any solids left behind.
shedding about 1 pound. Pull the
roast apart at the natural seams, Pour the wine into the now-empty pot and bring to a boil over medium-high,
then use a sharp knife to trim the scraping up any browned bits. Reduce to medium and simmer until the wine is
fat and cut the pieces into 2-inch syrupy and reduced to 1 cup, 5 to 7 minutes._ _Meanwhile, if you strained the meat
chunks. juices into a bowl, use a spoon to skim off and discard the fat from the surface.
Pour the defatted meat juices into the pot. Bring to a simmer over medium-high
and cook, stirring occasionally, until thickened to the consistency of heavy cream,
5 to 7 minutes. Return the beef to the pot, add the minced rosemary and stir gently.
Bring to a gentle simmer and cook, stirring occasionally, until the meat is heated,
about 5 minutes. Stir in 2 teaspoons pepper, then taste and season with salt.
36
Shaved Zucchini and Herb Salad

with Parmesan
Servings: 4
INGREDIENTS
1 teaspoon grated lemon zest, plus 3 tablespoons juice
1⁄4 teaspoon honey
For this vibrant salad, we adopted
the Italian technique of slicing raw 1 pound zucchini (2 medium)
zucchini into thin ribbons. The 1 ounce Parmesan cheese, finely grated (about 1⁄2 cup),
zucchini really shines balanced plus extra, shaved, to serve
with the clean, sharp flavors of 1⁄2 cup lightly packed fresh mint, torn
lemon along with Parmesan and
1⁄2 cup lightly packed fresh basil, torn
hazelnuts. A Y-style peeler makes
it easy to shave the zucchini, or you 1⁄4 cup hazelnuts, toasted, skinned and coarsely chopped
can use a mandoline. Don’t worry INSTRUCTIONS
if the ribbons vary in width; this In a large bowl, whisk together the lemon zest and juice, oil, honey, 1⁄2 teaspoon
adds to the visual appeal of the dish. salt and 1⁄4 teaspoon pepper. Set aside.
Toasted sliced, slivered or chopped
whole almonds can be used in place Use a Y-style peeler or mandoline to shave the zucchini from top to bottom,
of the hazelnuts. rotating as you go. Stop shaving when you reach the seedy core. Discard the cores.
Don’t dress the salad until you are To the dressing, add the shaved zucchini, cheese, mint and basil. Gently toss until
ready to serve. The zucchini and evenly coated. Transfer to a serving plate and sprinkle with shaved Parmesan and
herbs are delicate and quickly wilt. hazelnuts.
37
Summer Squash & Herb Salad

with Almonds and Parmesan
Servings: 4
INGREDIENTS
1½ teaspoons grated lemon zest, plus 3 tablespoons lemon juice
One 8-ounce zucchini, trimmed, quartered lengthwise, cored
This quick, yet elegant salad is the and thinly sliced on the diagonal
perfect accompaniment to grilled
meats or a simple pasta dish. Crisp
One 8-ounce summer squash, trimmed, quartered lengthwise, cored
and thinly sliced on the diagonal
yet tender summer squash and
crunchy toasted almonds create a ¾ cup lightly packed fresh basil, torn if large
salad full of contrasts, while plenty ½ cup lightly packed fresh mint , torn if large
of fresh herbs take the place of ⅓ cup sliced almonds, toasted
traditional salad greens. Any salty,
aged cheese, such as manchego or
1½ ounces Parmesan cheese, shredded on the large holes of a box grater
aged Gouda, could be substituted for
(about ½ cup)
the Parmesan. INSTRUCTIONS
In a small bowl, whisk together the lemon zest and juice, oil, 1 teaspoon salt and
Don't dress the salad until you ½ teaspoon pepper. Set aside. In a large bowl, toss together the zucchini, summer
are ready to serve. The herbs are squash, basil, mint, almonds and all but 2 tablespoons of Parmesan. Add the
delicate and wilt quickly. Also, don't dressing and toss. Taste and season with salt and pepper. Transfer to a serving dish
forget to cut out the core from each and sprinkle with the remaining Parmesan.
squash quarter. The soft, porous
center will soak up dressing and
become mushy.
38

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Milk Street Knife Skills

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PORK & BEEF 35

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