2020 Cookbook

OUR FAVORITE RECIPES 2020
CONTRIBUTORS AND TESTERS:
Madeline Brown, Claudine Cheng, Jan Chernoff, Julie Christensen, Marilyn

Clemens, Judy and Don Gray, Harvey Hacker, Maud Hallin, Anne Halsted,
Kathy and Jeff Lindenbaum, Katy Lonergan, Dona Malan, Jeanne Milligan,
Mary and Lew Reid, Greg Smith, Isabel Wade, Elizabeth Whitney, Wells
Whitney, and Jane Winslow
EDITORS:
Head Project Manager: Wells Whitney

Editors: Katy Lonergan and Richard Lonergan
Web: Katy Lonergan
ONLINE:
You can find all previous years’ recipes dating back to 1999 on the cookbook
blog:
http://annualcookbook.blogspot.com/
The blog is searchable! This year’s recipes will be online by December 25th.
COVER ART:
Front: “Garlic,” a watercolor by Mary Reid
Back: Compilation of all previous cookbooks
i
2020 TABLE OF CONTENTS
STARTERS Crabby Noodle Appetizer and Crabs……………....……… 1

Pork Tenderloin Tonnato……………………………..…… 2
Fennel Pickles with Turmeric……………….………..…… 3
SALADS Charred Corn Salad………………………………………... 4

Moroccan Carrot Salad………………………….………… 5
Avocado Salad with Orange and Fennel…………………... 6
Lemony Asparagus Salad with Shaved Cheese and Nuts…. 7
Herby Black Rice Salad w/ Radishes and Ricotta Salata…. 8
Roasted and Marinated Beets with Burrata, Charred Kale
and Hazelnut Vinaigrette………………………………….. 9
SOUPS & Cabbage and White Bean Soup with Sausage………....….. 11

SAUCES Vegan Butternut Squash Soup with Coconut Milk, Ginger,
Lime, and Cilantro…………………………………..…….. 12
Lemony Chicken Soup with Fennel and Dill……………… 14
Coconut Cod Chowder with Seasoned Oyster Crackers...... 16
Cream of Crab Soup……………………………...……….. 18
Roasted Tomatoes with Anchovies, Garlic, and Basil or
Parsley………………………………………………….….. 19
Spinach and Cilantro Soup with Tahini and Lemon………. 20
SIDE DISHES Roasted Carrots with Coriander Seeds and Garlic………… 21

Roasted Asparagus………………………………………… 22
Marinated and Roasted Root Vegetables………………….. 23
Marinated Peppers…………………………….…...……… 24
Brussels Sprouts with Pistachios and Lime……………….. 25
Leek, Potato, and Cheese Casserole………………………. 26
Roasted Carrots with Avocado and Mint………………….. 27
Granny’s Tomato Tart………………………………...…... 27
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PASTA & Linguine with Melted Onions and Cream…………………..…. 29

RICE Penne with Radicchio, Pancetta, and Pecans………………….. 30
Rigatoni with Fennel and Anchovies………………………….. 31
Farro Risotto with Sweet Corn and Tomatoes………………… 32
Pasta with Garlicky Spinach and Buttered Pistachios…............ 33
Risotto Marseille-Style………………………………............... 34
Chef Chen’s Summer Cold Noodles with Poached Chicken….. 36
Ravioli with Shrimp and Fennel………………………………. 37
Spaghetti al Limone with Asparagus………………………….. 38
MAIN Chili con Carne Pizza…………………………...……………... 39

DISHES Vegetarian Skillet Chili…………………………………...…… 40
Slow-Roasted Oregano Chicken with Buttered Tomatoes……. 41
Shrimp (or Chicken) Creamy Coconut Curry with Mushrooms. 42
One-Pan Roasted Chicken with Root Vegetables……………... 43
Roasted Chicken Thighs with Lemon, Thyme, and Rosemary.. 44
Dijon and Cognac Beef Stew………………………………….. 45
Spiced Chickpea Stew with Coconut and Turmeric…………... 46
Abbacchio alla Romana……………………………………….. 47
Spicy Meatballs with Chickpeas………………………………. 48
Skillet Chicken Thighs with Black Beans, Rice, and Chiles….. 50
Tortilla Casserole……………………………………………… 52
Cold-Served Boiled Whole Chicken, Shanghai-Style………… 53
Roasted Fish with Sweet Peppers……………………………... 54
Roasted Citrus Salmon with Herb Salt………………………... 55
Salmon with Potatoes and Horseradish-Tarragon Sauce……… 56
Shrimp Scampi with Orzo……………………………………... 57
Spiced Ginger Shrimp with Burst Tomatoes………………….. 58
Roasted Fish Fillet with Jalapeño, Honey, and Lime…………. 59
Pan-Fried Sea Bass with Harissa and Rose Petals…………….. 60
Steamed Halibut with Carrots and Cumin Sauce……………… 63
Thai-Style Halibut with Coconut-Curry Broth………………... 64
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DESSERTS Za’atar Cashew Biscotti……………………………………….. 65

Almond, Lemon, and Buttercream Ice Cream………………… 66
Righteous Raspberry Brownies………………………………... 67
Chewy Tahini Blondies………………………………………... 68
Lemon Cornmeal Cookies…………………………………….. 69
Pear Tart in Almond Paste…………………………………….. 70
Pan-Baked Lemon-Almond Tart………………………………. 71
Cardamom-Pistachio Carrot Cake…………………………….. 72
Citrusy Cheesecake……………………………………………. 74
Persimmon Cake with Cream Cheese Icing…………………… 76
BRUNCH Baked Eggs with Crème Fraȋche and Smoked Salmon……….. 78

DISHES Eggs North Beach……………………………………………... 79
Old-Fashioned No-Knead English Muffins…………………… 80
Focaccia with Olives…………………………………………... 81
Piperade………………………………………………………... 82
iv
CONTRIBUTORS AND TESTERS:
Madeline Brown, Claudine Cheng, Jan Chernoff, Julie Christensen, Marilyn

Clemens, Judy and Don Gray, Harvey Hacker, Maud Hallin, Anne Halsted,
Kathy and Jeff Lindenbaum, Katy Lonergan, Dona Malan, Jeanne Milligan,
Mary and Lew Reid, Greg Smith, Isabel Wade, Elizabeth Whitney, Wells
Whitney, and Jane Winslow
EDITORS:
Head Project Manager: Wells Whitney

Editors: Katy Lonergan and Richard Lonergan
Web: Katy Lonergan
ONLINE:
You can find all previous years’ recipes dating back to 1999 on the cookbook
blog:
http://annualcookbook.blogspot.com/
In the desktop version, the blog is searchable!
You can access the desktop version from any mobile device by scrolling to the
bottom of the webpage and click “View web version.”
COVER ART:
Front: “Garlic,” a watercolor by Mary Reid
Back: Compilation of all previous cookbooks
i
STARTERS Crabby Noodle Appetizer and Crabs……………....……… 1

Pork Tenderloin Tonnato……………………………..…… 2
Fennel Pickles with Turmeric……………….………..…… 3
SALADS Charred Corn Salad………………………………………... 4

Moroccan Carrot Salad………………………….………… 5
Avocado Salad with Orange and Fennel…………………... 6
Lemony Asparagus Salad with Shaved Cheese and Nuts…. 7
Herby Black Rice Salad w/ Radishes and Ricotta Salata…. 8
Roasted and Marinated Beets with Burrata, Charred Kale
and Hazelnut Vinaigrette………………………………….. 9
SOUPS & Cabbage and White Bean Soup with Sausage………....….. 11

SAUCES Vegan Butternut Squash Soup with Coconut Milk, Ginger,
Lime, and Cilantro…………………………………..…….. 12
Lemony Chicken Soup with Fennel and Dill……………… 14
Coconut Cod Chowder with Seasoned Oyster Crackers...... 16
Cream of Crab Soup……………………………...……….. 18
Roasted Tomatoes with Anchovies, Garlic, and Basil or
Parsley………………………………………………….….. 19
Spinach and Cilantro Soup with Tahini and Lemon………. 20
SIDE DISHES Roasted Carrots with Coriander Seeds and Garlic………… 21

Roasted Asparagus………………………………………… 22
Marinated and Roasted Root Vegetables………………….. 23
Marinated Peppers…………………………….…...……… 24
Brussels Sprouts with Pistachios and Lime……………….. 25
Leek, Potato, and Cheese Casserole………………………. 26
Roasted Carrots with Avocado and Mint………………….. 27
Granny’s Tomato Tart………………………………...…... 27
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PASTA & Linguine with Melted Onions and Cream…………………..…. 29

RICE Penne with Radicchio, Pancetta, and Pecans………………….. 30
Rigatoni with Fennel and Anchovies………………………….. 31
Farro Risotto with Sweet Corn and Tomatoes………………… 32
Pasta with Garlicky Spinach and Buttered Pistachios…............ 33
Risotto Marseille-Style………………………………............... 34
Chef Chen’s Summer Cold Noodles with Poached Chicken….. 36
Ravioli with Shrimp and Fennel………………………………. 37
Spaghetti al Limone with Asparagus………………………….. 38
MAIN Chili con Carne Pizza…………………………...……………... 39

DISHES Vegetarian Skillet Chili…………………………………...…… 40
Slow-Roasted Oregano Chicken with Buttered Tomatoes……. 41
Shrimp (or Chicken) Creamy Coconut Curry with Mushrooms. 42
One-Pan Roasted Chicken with Root Vegetables……………... 43
Roasted Chicken Thighs with Lemon, Thyme, and Rosemary.. 44
Dijon and Cognac Beef Stew………………………………….. 45
Spiced Chickpea Stew with Coconut and Turmeric…………... 46
Abbacchio alla Romana……………………………………….. 47
Spicy Meatballs with Chickpeas………………………………. 48
Skillet Chicken Thighs with Black Beans, Rice, and Chiles….. 50
Tortilla Casserole……………………………………………… 52
Cold-Served Boiled Whole Chicken, Shanghai-Style………… 53
Roasted Fish with Sweet Peppers……………………………... 54
Roasted Citrus Salmon with Herb Salt………………………... 55
Salmon with Potatoes and Horseradish-Tarragon Sauce……… 56
Shrimp Scampi with Orzo……………………………………... 57
Spiced Ginger Shrimp with Burst Tomatoes………………….. 58
Roasted Fish Fillet with Jalapeño, Honey, and Lime…………. 59
Pan-Fried Sea Bass with Harissa and Rose Petals…………….. 60
Steamed Halibut with Carrots and Cumin Sauce……………… 63
Thai-Style Halibut with Coconut-Curry Broth………………... 64
iii
DESSERTS Za’atar Cashew Biscotti……………………………………….. 65

Almond, Lemon, and Buttercream Ice Cream………………… 66
Righteous Raspberry Brownies………………………………... 67
Chewy Tahini Blondies………………………………………... 68
Lemon Cornmeal Cookies…………………………………….. 69
Pear Tart in Almond Paste…………………………………….. 70
Pan-Baked Lemon-Almond Tart………………………………. 71
Cardamom-Pistachio Carrot Cake…………………………….. 72
Citrusy Cheesecake……………………………………………. 74
Persimmon Cake with Cream Cheese Icing…………………… 76
BRUNCH Baked Eggs with Crème Fraȋche and Smoked Salmon……….. 78

DISHES Eggs North Beach……………………………………………... 79
Old-Fashioned No-Knead English Muffins…………………… 80
Focaccia with Olives…………………………………………... 81
Piperade………………………………………………………... 82
iv
CRABBY NOODLE APPETIZERS AND CRABS
developed and submitted by Harvey Hacker
preparation time: 1 hour
serves 4
2 large live Dungeness crabs from Liang’s or other good Stockton St. market
1 medium yellow onion, peeled and minced
4 cloves garlic, peeled and roughly chopped
3 teaspoons extra virgin olive oil
1 teaspoon Lao Gan Ma black bean chili sauce
½ pound fresh fettuccine from Molinari Delicatessen
If you can, buy crabs late on day they are to be served, though they can survive
for a while in half-filled bathtub if necessary.
Plunge crabs into large pot of boiling water. Return to boil and continue to cook
until a lot of white scum rises to surface (about 10 minutes). Remove from heat
and immerse in several changes of cold water until cool enough to handle.
Working over a large bowl, pry apart upper and lower shells, drain all liquid
into bowl, then separate shells completely and scoop entire contents into bowl,
picking out and discarding the feathery gills, the beak and the eyes, and stringy
entrails. Everything else, including bits of membrane and yellow fat, remains.
Chop solid components into pieces no larger than a dime, then mix in 1
teaspoon oil and chili sauce.
Rinse crab bodies and shells, break off claws and legs, and pre-crack with the
blunt edge of large knife or cleaver. With same tool, cut each crab body into 6
pieces, first longitudinally, then into thirds, and pre-crack. Arrange all on large
platter.
Over high heat, sauté onion and garlic in oil until tender but not brown, then
add liquid mixture and reduce to a soupy pasta sauce texture (about 10
minutes).
Meanwhile, boil pasta in salted water until al dente. Drain, add 1 teaspoon oil to
keep strands separate, add half the reduced liquid and mix thoroughly, then
distribute to 4 warmed plates or bowls, top with remaining sauce, and serve as
appetizer. Then serve crab platter, bowls for shells, and for each diner a
cracking device and a small dish of sauce composed of ⅓ mayonnaise, ⅓
yogurt, and ⅓ lemon juice.
1
PORK TENDERLOIN TONNATO
from Serious Eats.com
submitted by Anne Halsted
preparation time: 2 hours overall
serves 4 to 6 as an appetizer or light main course
1 (1 pound) pork tenderloin

Kosher salt and freshly ground black pepper
½ cup extra-virgin olive oil, plus more for drizzling
½ cup plus 1 tablespoon vegetable oil, divided
1 whole egg
¼ cup fresh juice from 2 lemons, divided
1 teaspoon Dijon mustard
1 teaspoon drained capers
2 anchovy fillets
1 (5-ounce) can tuna in olive oil, drained
Garnish
flat-leaf parsley leaves, thinly sliced celery and celery leaves, thinly sliced
fennel bulb and fennel fronds, thinly sliced caper berries, and thinly sliced
radish
Preheat oven to 250 degrees F. Place pork on a rimmed baking sheet and season
all over with salt and pepper. Drizzle with olive oil and rub all over to lightly
coat. Roast pork until registers 140 degrees F, about 30 to 45 minutes.
In a large skillet, heat 1 tablespoon vegetable oil over high heat until lightly
smoking. Add pork and cook until browned on all sides, about 5 minutes total.
Transfer pork to refrigerator to chill for at least 1 hour and up to 8 hours.
Meanwhile, place egg, 2 tablespoons lemon juice, mustard, capers, and

anchovies in the bottom of an immersion blender cup. Pour remaining ½ cup
vegetable oil on top and allow to settle for 15 seconds. Place head of immersion
blender at bottom of cup and switch it on. As mayonnaise forms, slowly tilt and
lift the head of the blender until oil is emulsified. Add tuna and remaining 2
tablespoons lemon juice and blend until thoroughly incorporated into a smooth
sauce.
Transfer mayonnaise to a large mixing bowl and slowly drizzle in ½ cup olive
oil, whisking until emulsified. Season with salt and pepper.
2
Slice pork very thinly against the grain. Arrange on a large plate and spoon tuna
mayonnaise all over, spreading to form an even coating. You can refrigerate the
pork tonnato, covered with plastic, for up to 8 hours; it will improve in flavor as
it sits.
When ready to serve, toss garnish with a small drizzle of olive oil and salt.
Arrange on top and serve right away.
FENNEL PICKLES WITH TURMERIC

submitted by Julie Christensen
preparation time: 20 minutes
serves many
2 to 3 medium fennel bulbs, sliced ⅛-inch thick

1 ½-inch piece ginger, sliced into very thin rounds
2 garlic cloves, thinly sliced
1 cup apple cider vinegar
1 tablespoon Kosher salt
1 tablespoon granulated sugar*
1 tablespoon light brown sugar*
1 tablespoon yellow mustard seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
¼ teaspoon turmeric
2 star anise pods
Divide fennel between 2 1-quart canning jars with lids. Place all other
ingredients in a medium pot and bring to a boil, stirring to dissolve salt and
sugar.
Pour hot brine into jars and cover. Let cool and refrigerate.
* Sugar can be adjusted depending on how tart the vinegar is and whether you
prefer sweet or sour pickles.
3
CHARRED CORN SALAD
serves 8
4 ears sweet corn

½ bunch fresh basil, shredded
1 pint cherry tomatoes, halved
¼ cup extra virgin olive oil
1 teaspoon balsamic vinegar
Salt and pepper to taste
Strip and discard husk and silk from ears of corn (dish towel is a good tool)
Arrange ears on cookie sheet under broiler. When kernels have browned on
exposed side, turn ears with tongs, repeating until browned on all sides. Don’t
worry if a few kernels lacked; that will only add character to the final result.
(Alternatively, ears can be browned on a grill.)
Note that you may abandon recipe at this point and enjoy corn on the cob. The
process will have caramelized sugar in the kernels and most people feel no need
to add butter or salt, whether corn is eaten hot or later as a leftover.
When ears are cool enough to handle, cut off kernels with sharp knife and
combine in mixing bowl with remaining ingredients to make a salad.
Season for this salad is from about July 4th to October 31st.
4
MOROCCAN CARROT SALAD
from Sunset Magazine
submitted by Maud Hallin
preparation time: about 20 minutes
serves 4 to 6
2 pounds fresh, thin baby carrots

1 tablespoon plus ¼ cup extra-virgin olive oil, divided
1 ½ teaspoons Kosher salt, divided
2 tablespoons apple cider vinegar
1 ½ tablespoons Harissa (mild, Herby brand is best)
1 ½ teaspoons sugar
½ teaspoon sweet paprika
½ teaspoon ground caraway
¼ teaspoon ground cumin
Zest of ½ orange, finely cut
½ thinly sliced yellow onion
2 tablespoons lightly packed fresh mint leaves
Heat the oven to 400 degrees F. Trim carrot roots and tops. Scrub them, and
split larger ones. You want them about the same thickness. Toss them with 1
tablespoon oil and 1 teaspoon salt. Spread them over a rimmed baking sheet,
and roast until tender but crunchy inside, approximately 12 to 15 minutes. Let
cool!
In a salad bowl, combine the remaining ¼ cup oil with the vinegar, harissa,
sugar, spices, orange zest and remaining ½ teaspoon salt. Add the onion to the
dressing and mix with the carrots. Sprinkle torn mint leaves on top.
Note: Yes, very easy, and keeps – even without refrigeration to next day! Can
be done hours in advance, with dressing poured just before serving. Besides,
the dressing may work with some other veggies also. Do buy fresh carrots with
leaves, that you have to clean yourself.
5
AVOCADO SALAD WITH ORANGE AND FENNEL
from Cook’s Illustrated Magazine
submitted by Jeanne Milligan
serves 6
1 large shallot, sliced thin

3 tablespoons sherry vinegar
½ teaspoon hot paprika
½ teaspoon mayonnaise
Salt
3 tablespoons extra virgin olive oil
3 avocados, halved, pitted, and cut into ¾ inch pieces
1 thinly sliced, cored fennel bulb
1 teaspoon finely grated zest from 1 orange
3 oranges, peeled, quartered and cut into ¼ inch pieces
⅓ cup slivered almonds
¼ cup chopped parsley
¼ cup sliced green olives
Place shallot slices in 2 cups of ice water and let stand for 30 minutes. Drain
and pat dry with paper towels.
In a non-reactive bowl, whisk vinegar, paprika, mayonnaise, ¼ teaspoon salt,

and the orange zest until mixture appears milky and no lumps remain. Whisking
constantly, slowly drizzle in oil. (dressing should appear homogenous, glossy,
and slightly thickened without pools of oil on the surface.)
Gently toss avocado pieces, 2 tablespoons dressing and ½ teaspoon salt in bowl.
Transfer avocados to large platter or individual plates.
Toss shallot, slivered almonds, cut up oranges, sliced fennel bulb, parsley and
green olives with remaining dressing. Spoon over avocados.
You can serve the avocado bits with their dressing on the plate separately from
the oranges, shallot, fennel and almonds that had been tossed with the
remaining dressing.
6
LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS
from The New York Times
submitted by Madeline Brown
serves 4
⅔ cup pistachios or other nuts (pine nuts or cashews)

1 pound asparagus, woody ends trimmed
½ cup plus 3 tablespoons soft herbs, (e.g. dill, parsley, tarragon, or a
combination)
3 tablespoons minced shallots, red onion or scallion
1 ½ tablespoons fresh lemon juice (or cider vinegar)
large pinch of Kosher salt, plus more as needed
¼ teaspoon freshly ground black pepper
⅓ cup extra-virgin olive oil, plus more for serving
⅔ cup coarsely grated cheese (1 ½ ounces), preferably a young sheep’s milk,
such as pecorino or Manchego, but any firm cheese works, plus more for
serving
Heat oven to 350 degrees F. On a rimmed baking sheet, spread pistachios in an

even layer and toast for 5 minutes. Keep an eye on them as they can burn easily.
Remove from oven and let cool enough to handle, then roughly chop.
Meanwhile, fill a large skillet with 1 inch of water. Place steam basket on top,
cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes.
Drain.
While asparagus steams, finely chop 3 tablespoons mixed soft herbs. In a

medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and
let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped
herbs.
To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear
remaining ½ cup herbs on top, and sprinkle generously with more cheese. Taste
and adjust salt as needed.
7
HERBY BLACK RICE SALAD WITH
RADISHES AND RICOTTA SALATA
from Bon Appétit
serves 4
Vinaigrette
¼ cup olive oil
2 tablespoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper
Salad and Assembly

1 cup black rice
Kosher salt
2 cups mixed radishes, sliced, quartered
Freshly ground black pepper
2 ounces ricotta salata (salted dry ricotta), thinly sliced (if unavailable use feta
instead)
¼ cup chopped unsalted, roasted almonds
¼ cup chopped fresh dill
2 tablespoons chopped fresh chives
For the vinaigrette: combine oil and vinegar in a small airtight container,
cover, and shake well. Season with salt and pepper.
For the salad: combine rice and 1 ¾ cups water in a medium saucepan, season
with salt. Bring to a boil on high heat. Reduce heat, cover saucepan, and
simmer until rice is tender and liquid is absorbed, 45 to 50 minutes. Remove
from heat, fluff rice, and let sit, uncovered, 10 minutes. Let cool.
Just before serving, toss rice and radishes with dressing in a large bowl, season
with salt and pepper. Add ricotta salata, almonds, dill and chives and toss.
Vinaigrette can be made 3 days ahead; chill
8
ROASTED AND MARINATED BEETS WITH BURRATA,
CHARRED KALE AND HAZELNUT VINAIGRETTE
from Epicurious
serves 6
Marinated kale
¼ cup grated Pecorino or Parmigiano cheese
2 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
1 clove garlic, minced
½ teaspoon honey
½ teaspoon Kosher salt
¼ teaspoon crushed red chili flakes
1 large bunch black Tuscan kale, ribs removed and coarsely chopped
Hazelnut vinaigrette
¼ heaping cup hazelnuts, toasted in a skillet over medium heat until fragrant
and then finely ground
3 tablespoons hazelnut oil
1 tablespoon red wine vinegar
1 teaspoon finely chopped shallot
1 teaspoon minced thyme leaves
½ teaspoon honey
¼ teaspoon Kosher salt
3 cranks black pepper
To finish
Roasted and marinated beets (ref: recipe for roasted and marinated root
vegetables)
2 balls burrata or fresh mozzarella cheese, torn into chunks
½ cup coarsely chopped toasted hazelnuts
Marinate the kale: In a large bowl, combine the cheese, olive oil, lemon zest
and juice, honey, salt, chili flakes, and pepper. Add the kale and toss to combine
– really get in there and work the kale with your hands. Set the kale aside to
marinate at room temperature for 2 hours or in the fridge overnight.
9
Alternatively, you could toss the kale in with the just roasted, marinating beets
along with the cheese, olive oil, etc. Let the mixture sit at room temperature for
2 hours or in the fridge overnight. It will marinate just the same.
Make the vinaigrette: Combine the hazelnuts, hazelnut oil, vinegar, shallot,
thyme, honey, salt and pepper in a small jar with a tight-fitting lid and shake it
until the dressing comes out together. Set aside until ready to serve or store in
the fridge for up to five days.
Char the kale and beets: Preheat a large cast-iron pan over high heat for 5
minutes. When the pan looks very hot (you see little wisps of smoke), add the
marinated beets and char on one side for 1 minute, just long enough to get some
char. Remove the beets from the pan and add the kale, again charring for 1
minute. You are looking to just heat the kale, not fully cook it. You also could
do this over the high heat of a grill. Remove the pan from the heat.
Put it all together and serve: spread the cheese over a large platter. Season it a
bit with salt and pepper. Scatter the charred kale and beets over the cheese,
douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts.
10
CABBAGE AND WHITE BEAN SOUP WITH SAUSAGE
from Bon Appétit
submitted by Mary Reid
serves 8 to 10
4 tablespoons olive oil, divided

12 ounces fully cooked chicken-apple sausages (about 4), halved lengthwise,
then cut cross wise into ½ inch-thick slices
4 cups thinly sliced green cabbage (about ½ small head)
3 leeks (white and pale parts only), halved lengthwise, then thinly sliced
crosswise (about 3 cups)
2 cups baby carrots, cut in half lengthwise, then halved crosswise
2 tablespoons tomato paste concentrate (from tube)
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
8 cups low-salt chicken broth
1 15 ounce can cannellini (white kidney beans), rinsed, drained
Heat 2 tablespoons olive oil in heavy large pot over medium high heat, add
sausage slices and sauté until brown around edges, about 5 minutes. add
cabbage, sauté 2 minutes.
Transfer sausages and cabbage to bowl.
Using the same pot sausages and cabbage were in and turning heat down to
medium, add remaining 2 tablespoons olive oil. Add leeks and carrots and sauté
until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley and
rosemary and stir 1 minute. Add broth, sausage/cabbage mixture, and beans and
bring to boil. Reduce heat and simmer until vegetables are tender, about 40
minutes. Season to taste with salt and pepper.
Can be made one day ahead.
11
VEGAN BUTTERNUT SQUASH SOUP WITH
COCONUT MILK, GINGER, LIME, AND CILANTRO
from Christina Chaey with Bon Appétit
via Katy Lonergan
serves 8 plus
1 large onion, coarsely chopped

3 garlic cloves, coarsely chopped
1 2-inch piece ginger, peeled with spoon, thinly sliced
A small handful of cilantro, with stems
1 large butternut squash (3½ to 4 pounds)
3 cups water
1 13.5-ounce can unsweetened coconut milk, divided
¼ teaspoon crushed red pepper flakes
3 teaspoons Kosher salt, plus more
½ cup unsweetened coconut flakes
2 limes, one cut into wedges and the other juiced
Preheat oven to 300 degrees F.
In a medium bowl, combine onion, garlic, and ginger. Trim a handful of

cilantro leaves and tender stems; set aside for serving. Coarsely chop remaining
stems and transfer about ¼ cup chopped stems to the bowl with the onion,
garlic, and ginger.
If not using pre-cut butternut squash, trim off both ends of the squash, then cut
through where the neck meets the bulb. Peel both pieces of squash with a
vegetable peeler. Cut squash neck and bulb in half lengthwise. Using a spoon,
scoop out seeds from each half; discard seeds. Place squash pieces cut side
down on cutting board and cut each piece in half lengthwise. Cut squash
crosswise into 1-inch thick slices. Ideally pieces will be similarly sized for even
cooking but don’t have to be perfect since it will all be blended later.
Place unopened coconut milk can in a bowl of hot water to help soften the
cream for about 3 minutes, until easily shaken. Vigorously shake can so
everything gets well mixed. Open can and set aside 3 tablespoons of milk in a
pourable container to swirl over finished soup.
12
In a large Dutch oven, heat olive oil over medium heat. Add onion mixture, red
pepper flakes, and 1 teaspoon salt; cook, stirring occasionally with a wooden
spoon, until onion is translucent and soft, 5 to 7 minutes. Add squash and give
everything a stir to coat. Add 3 cups of water (or enough to just submerge the
squash), remaining coconut milk in can and 2 teaspoons salt, then stir to
combine. Raise heat to high and bring soup to a boil. Once soup is boiling,
reduce heat to medium-low and simmer, stirring occasionally, until the
vegetables are very tender, 12 to 14 minutes.
Meanwhile, prepare your garnishes. Spread ½ cup coconut flakes on a rimmed

baking sheet. Toast in oven until golden brown, about 5 minutes. Keep an eye
on the coconut as they can go from golden to burnt in seconds.
Once squash is sufficiently soft, turn heat off and get ready to blend. Next to the
soup pot, set up blending station: a large bowl, a ladle, blender with top that has
steam vent, and clean kitchen towel. Using ladle, fill blender pitcher no more
than half full with equal parts broth and vegetables. Remove center part/vent of
blender lid. Holding the lid down with a folded kitchen towel, carefully blend
soup, starting from the lowest speed and working your way up to high, until
smooth and silky, 10 to 15 seconds. Transfer to the large bowl. Repeat, working
in batches, until all soup is blended.
Wipe out Dutch oven and return to stove. Pour soup back into pot and heat over
medium heat, stirring occasionally, until you can see steam rising from the pot.
Stir in lime juice. Taste and add more salt, if needed.
Ladle soup into bowls. Top with swirl of reserved coconut milk, toasted
coconut flakes, and cilantro. Serve with reserved lime wedges.
You can buy pre-cut butternut squash making this recipe quite easy. Don’t let
all the steps fool you into thinking it is complicated, it isn’t.
Using an upright blender (vs. an immersion blender) allows you to create a

beautifully smooth and silky texture. This is a wonderful, brightly flavored, and
filling soup – the ginger really comes through. The soup may be served in
stemless martini glasses for a larger group or regular bowls for a smaller
group.
The soup and toppings can be made up to 4 days ahead. Store in separate
airtight containers and chill.
13
LEMONY CHICKEN SOUP WITH FENNEL AND DILL
submitted by Elizabeth Whitney
serves 4 to 6
2 to 3 pounds bone-in, skin-on chicken legs, thighs, drumsticks or a mix

Kosher salt and black pepper
6 tablespoons olive oil
1 large fennel bulb (preferably with the top on)
1 large yellow onion, coarsely chopped
1 pound small potatoes, sliced about ¼-inch thick
1 lemon, coarsely chopped (discard the seeds), plus 1 additional lemon for
zesting and juicing
4 dried chiles de árbol or ½ teaspoon red-pepper flakes (optional)
6 cups chicken or vegetable broth
1 tablespoon fennel seed
1 cup dill, coarsely chopped
2 scallions, thinly sliced
Sour cream, full-fat Greek yogurt or feta (optional)
Sumac (optional)
Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large
Dutch oven or heavy-bottomed pot over medium-high heat. Working in
batches, add chicken, skin-side down, and cook until skin is well browned and
fat has started to render, 5 to 8 minutes. Using tongs, flip chicken and continue
to cook until well browned, another 3 to 5 minutes. Leaving all the fat and
drippings behind, transfer chicken to a rimmed baking sheet, a large plate or a
cutting board and let rest.
Meanwhile, if you’ve got the top of the fennel bulb, thinly slice it, fronds and
all; set aside.
Coarsely chop the white part of the fennel bulb and add to the pot along with
the garlic and onion. Season with salt and pepper and cook, stirring
occasionally, until the vegetables have softened but not yet browned, 5 to 8
minutes. Add potatoes, chopped lemon and chiles, and stir to coat.
Return chicken to the pot and add broth, seasoning with salt and pepper. Bring
to a simmer and place the lid on the pot. Reduce heat to medium-low and
14
continue to cook at a strong simmer until chicken is cooked through and nearly
falling off the bone, 20 to 25 minutes. Using tongs, remove chicken and let rest
until it’s cool enough to handle. Pick the meat from the chicken, removing any
cartilage, skin, and bones. (Alternatively, leave the chicken pieces intact and
serve that way.)
Return meat to the pot along with the thinly sliced fennel top, if using. Season
the soup with salt and pepper, turn the heat to medium-low and continue to
gently simmer while you make the toasted fennel seed topping.
Heat remaining 4 tablespoons olive oil in a small pot or skillet over medium.
Add fennel seed and half of the fresh dill, and swirl until fennel seed is toasted
and dill is sizzling and crispy, about 2 minutes.
Divide soup among bowls, and spoon fennel seed topping over it, followed by
scallions and remaining fresh dill. Add a dollop of yogurt or sour cream (or
crumbles of feta) and sprinkle with sumac, if you like. Zest the remaining
lemon over the bowls, then cut lemon in half to squeeze juice over them too.
Lighter than traditional stew, this lemony chicken number relies on potatoes to
thicken it, rather than flour or another starch. If you can, buy fennel with the
stem and fronds intact so you can take full advantage of every part of the
vegetable: the bulb for aromatics while building the soup, the stems for crunchy
texture, and the fronds for a fresh, herblike garnish.
15
COCONUT COD CHOWDER WITH SEASONED OYSTER CRACKERS
from Bon Appétit
serves 4
1 ½ pound, skinless, boneless cod or halibut fillets

2 ½ teaspoons kosher salt, divided, plus more
5 tablespoons ghee or unsalted butter, divided
2 medium leeks, white and pale green parts only, halved lengthwise, thinly
sliced crosswise
1 3-inch piece ginger, peeled, cut into matchsticks
¾ teaspoon ground turmeric
¾ teaspoon ground coriander
½ teaspoon ground cardamom
1 serrano chili, thinly sliced
12 ounces baby Yukon Gold or red potatoes, halved
2 13.5-ounce cans unsweetened coconut milk
2 celery stalks, thinly sliced, plus leaves for serving (optional)
1 ½ cups oyster crackers
1 teaspoon paprika
2 limes, divided
Season fish all over with 1 ½ teaspoon salt; set aside. Heat 3 tablespoons ghee
in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring
occasionally, until softened but not browned, about 3 minutes. Add turmeric,
coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds.
Add chili, potatoes, coconut milk, 1 teaspoon salt, and ¾ cup water; bring to a
boil (still over medium). Immediately reduce heat so soup is at a bare simmer.
Cover, leaving lid slightly askew, and cook until potatoes are barely fork-
tender, 10 to 12 minutes.
Carefully nestle reserved fish into pot, spoon some broth over, and cover,
leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery.
Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and
season with more salt if needed.
Meanwhile, heat remaining 2 tablespoons ghee in a small skillet over medium-

low. Add crackers and stir well to coat. Cook, stirring often, until golden
16
brown, about 5 minutes. Remove from heat and add paprika; toss to evenly
coat.
Slice 1 lime in half and squeeze juice into chowder. Taste and season with more
salt, if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery
leaves over chowder, if using, and top with crackers. Slice remaining lime into
wedges and serve alongside.
17
CREAM OF CRAB SOUP
from Karen Mitchell
submitted by Kathy Lindenbaum
serves 6
Béchamel Sauce
3 tablespoons butter
3 ½ tablespoons flour (a bit more if you want it thicker)
2 cups milk
½ teaspoon salt
¼ teaspoon white pepper
Soup
2 stalks green onion finely chopped
3 cups half and half
2 cups Bechamel Sauce
1 10-ounce can tomato soup
¾ cup clam juice
⅛ teaspoon white pepper
3 drops Siracha sauce
1 teaspoon of Old Bay spice
1 pound crab meat
Béchamel Sauce: Melt butter in top of double boiler over boiling water. Stir in
flour with a wooden spoon until smooth. Cook for a minute or so. Gradually
add milk stirring constantly and continue cooking until sauce is smooth and
thick. Add salt and pepper and strain through fine sieve.
Soup: In a heavy saucepan over medium heat, add butter and green onion, sauté
until soft. Add next four ingredients in same saucepan and combine over low
heat until well heated. Stir in all remaining spices and Siracha until blended and
then add crab meat. Stir until heated and serve with small glass of sherry per
person.
Can be made up to two days ahead.
18
ROASTED TOMATOES WITH ANCHOVIES,
GARLIC, AND BASIL OR PARSLEY
preparation time: about 50 minutes, including cooking
makes about 3 cups
1 ½ pounds large plum tomatoes, each cut lengthwise into 6 wedges

10 anchovy fillets, chopped
2 garlic cloves, chopped
¼ teaspoon dried crushed red pepper
½ cup olive oil
¼ cup chopped parsley or torn basil leaves
In a 13 x 9 x 2-inch glass baking dish (or any equivalent heavy baking dish),
arrange tomatoes, rounded side down. Sprinkle with anchovies, garlic, dried red
pepper, salt, and pepper. Drizzle with oil. Bake tomatoes uncovered until
tender, wrinkled and stating to brown at the edges, about 40 minutes.
Delicious over pasta or as a sauce for chicken or fish.
You can use any tasty tomatoes squeezing out the seeds and juice if they are
very juicy.
19
SPINACH AND CILANTRO SOUP WITH TAHINI AND LEMON
makes 2 quarts
Drizzling sauce
¼ cup well-stirred Tahini
¼ cup freshly squeezed lemon juice
1 large clove garlic, finely grated or pounded to a smooth paste
¾ teaspoon fine sea salt
½ teaspoon ground cumin
½ teaspoon red pepper flakes
Soup
7 cups chicken stock, preferably homemade
12 ounces baby spinach (about 12 packed cups)
4 cups roughly chopped cilantro (from 2 large bunches)
¼ cup well-stirred Tahini
2 teaspoons fine sea salt
2 tablespoons freshly squeezed lemon juice, plus more as needed
For the sauce: combine tahini, lemon juice, garlic, salt, cumin, and red pepper
flakes with 2 tablespoons water in a medium bowl. Whisk until smooth, adding
more water as needed to achieve a drizzle-able consistency, and set aside.
For the soup: add stock to a Dutch oven or heavy pot and bring to a boil over
high heat. Stir in spinach, cilantro, tahini, and salt, and return to a boil. Turn off
heat and stir in lemon juice. Use a blender to purée soup thoroughly. Taste and
adjust seasoning with more salt and lemon, if desired.
Serve soup immediately and drizzle with tahini sauce. Alternatively, cover and
refrigerate remaining soup and drizzling sauce separately for up to a week or
freeze soup for up to 1 month.
Since this soup is so simple, the quality of the stock really makes a difference;
use homemade or purchase from a butcher, avoid canned or boxed stocks, if
possible.
20
ROASTED CARROTS WITH CORIANDER SEEDS AND GARLIC
from Nopi: A Cookbook by Yotam Ottolenghi and Ramael Scully
serves 4
2 ¼ pounds carrots, peeled and sliced into ½ by 3-inch batons

1 tablespoon runny honey
1 ½ tablespoons olive oil
1 ½ teaspoons coriander seeds, gently crushed
3 cloves, crushed
5 thyme springs
Course sea salt and black pepper
Preheat the oven to 425 degrees F.
Place the carrots in a large bowl with the honey, oil, coriander seeds, garlic, 1 ½
teaspoons salt, and plenty of pepper. Mix well, the transfer to two large
parchment-lined baking sheets; you don’t want the carrots to be overcrowded.
Roast for 30 minutes, mixing in the thyme just 3 minutes before the end of
cooking, until the carrots are cooked through and caramelized but still retain
their bright color.
21
ROASTED ASPARAGUS
from Ina Garten on FoodNetwork.com
submitted by Katy Lonergan
prep time: 10 minutes; cooking time: up to 25 minutes
serves 6 to 8
2 pounds fresh asparagus

Good olive oil
Kosher salt
Freshly ground pepper
Trim asparagus spears by breaking off the tough ends using your hands. If the
spears are particularly thick, peel the ends. Line a baking sheet with aluminum
foil and place asparagus on top. Drizzle olive oil on the asparagus and hand toss
to ensure even coating. Spread the asparagus in a single layer and sprinkle
generously with salt and pepper.
Roast the asparagus for 12 to 25 minutes (depending upon thickness of the

spears), until tender but still crisp.
22
MARINATED AND ROASTED ROOT VEGETABLES
from Epicurious
serves 6
2 pounds beets, sweet potatoes, or turnips (any color, golf ball to baseball size)
¼ cup rice bran, grapeseed, or olive oil
1 tablespoon Kosher salt
2 teaspoons sugar or honey
1 teaspoon freshly ground pepper
2 sprigs thyme
2 sprigs rosemary
Juice of 1 orange or lemon, or 2 tablespoons of any vinegar
½ teaspoon crushed red chili flakes
Preheat the oven to 350 degrees F.
Depending on the size and type of the root, peel it or not. Peel the dirty, gnarly
beets. Sweet potato skins soften up when roasting, so leave those on. For
thinner-skinned turnips, a good scrubbing will do.
Cut the roots into chunks, about 1 by 2-inch size. Cut the round roots through
the equator and chunk them up from there. For sweet potatoes, cut them in half
lengthwise, the again lengthwise, and then into 2-inch pieces. If you can find
baby sweet potatoes, just cut those in half. There’s no wrong way to do this; just
keep all of your vegetable similar in size and shape so they cook evenly.
Preheat an ovenproof sauté pan large enough to hold the root vegetables in one
layer over medium-high heat. Add the oil and continue heating until the oil
shimmers and is thinking about smoking. Carefully add the roots and let them
caramelize on one side, 2 to 3 minutes. Check to make sure they are not
burning, lower the heat if they’re scorching in some spots. Give the roots a toss
in the pan and season with the salt, sugar, and pepper. Add the thyme and
rosemary and transfer the pan to the oven.
Cook until the vegetables are lightly browned and tender. Start checking with
the tip of a sharp knife after 6 minutes and continue to check every 5 minutes.
They’re done when they’re easily pierced all the way through. The beets will
cook in about 30 minutes, the turnips in just 10 minutes or less, and the sweet
23
potatoes in 20 minutes. This will depend on the age, variety, and cut of the
vegetable, so use your senses and check often.
To marinate, spoon the roasted vegetables into a large bowl. Discard the herb
stems. Add the orange juice or vinegar, extra-virgin olive oil and chili flakes.
Toss until well coated. You can serve at this point, or store in the fridge for up
to 5 days.
MARINATED PEPPERS
serves 8 as a side dish
3 bell peppers (one red, one orange, one yellow)

juice of ½ lemon
Wash each pepper and set directly on top of barbeque grill or stovetop gas
burner with high flame and turn as required with long metal tongs until
blackened on all sides (so, on a typical range, you can process 4 or 5 peppers at
once, depending on how many burners you have). If you are limited to an
electric range or an induction cooktop you will need another recipe.
Place hot charred peppers into plastic bag, fold over end to close to steam
peppers.
After ten minutes or so, when peppers have steamed and are cool enough to
handle, remove from bag and, with paring knife, scrape off blackened skin and
discard. (Don’t worry about leaving a few blackened flecks on surface, they
will only add textural character to finished dish).
Cut away hard stem and divide each pepper longitudinally into strips, tearing
where possible along creases in pepper rather than cutting (admittedly an
esthetic choice). Remove and discard seeds.
Marinate peppers in remaining ingredients. Can be served immediately and will

keep well in covered jar in refrigerator for at least a week, to be used on
sandwiches (especially when tomatoes are out of season) and to garnish
scrambled eggs, salads, and other dishes.
24
BRUSSELS SPROUTS WITH PISTACHIOS AND LIME
from Bon Appétit
serves 8 to 10
2 pounds small brussels sprouts, trimmed

3 tablespoons vegetable oil
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons raw pistachios
2 tablespoons date molasses or honey
1 teaspoon honey
Zest of ½ lime
2 tablespoons fresh lime juice
½ teaspoon crushed red-pepper flakes
Lime wedges (for serving, optional)
Place a rack in lower third of oven; preheat to 450 degrees F.
In a large bowl, toss brussels sprouts and oil to coat and season with salt and
pepper. Transfer to a rimmed baking sheet and roast brussels sprouts for 15
minutes, remove from oven, shake baking sheet to loosen. Return to oven to
continue to roast until deeply browned all over, 5 to 10 minutes longer. Reduce
oven temperature to 350 degrees F and roast another 10 minutes. Shake baking
sheet again, then roast brussels sprouts until the tip of a small knife easily slides
through, 5 to 10 minutes longer (total cook time will be 35 to 45 minutes).
Meanwhile, melt butter in a large skillet over medium heat. Once butter starts to
foam, add pistachios and a pinch of salt and cook, stirring often, until nuts are
golden brown and butter solids are browned, about 4 minutes. Remove from
heat. Using a slotted spoon, transfer nuts to paper towels; let cool. Coarsely
chop.
Using same large skillet over medium heat, bring date molasses, honey, and
lime juice to a simmer (this will happen quickly), swirling pan to emulsify. Add
1 tablespoon water and swirl to emulsify, scraping up browned bits with a
wooden spoon. Add brussels sprouts; toss to coat. Transfer brussels sprouts to a
platter. Toss nuts, lime zest, red pepper flakes, and a pinch of salt in a small
bowl to combine, scatter over brussels sprouts. Serve with lime wedges, if
desired.
25
LEEK, POTATO, AND CHEESE CASSEROLE
preparation time: 2 hours
serves 4 as a main dish or 8 as a side dish
1 bunch leeks
herbs (fresh or dried) such as basil, rosemary, oregano, sage
1 cup chicken stock
6 small to medium size Yukon Gold potatoes
2 cups sharp cheddar cheese, freshly grated
1 cup Parmigiano-Reggiano, freshly grated
Salt and pepper to taste
Rub interior of 8 x 8 x 2 ½ inch (minimum) casserole with oil and reserve one
teaspoon for the potatoes. Cut leeks into 4-inch lengths, discarding root ends
and any dried-out ends of green tops. Wash thoroughly, separating layers as
required, to remove all traces of the soil that leeks are grown in.
Sauté leeks in remaining oil over high heat, uncovered (I use a 12 inch straight
sided lidded skillet). Once leeks have wilted (10 minutes or so), add garlic and
herbs and maintain high heat for another minute, stirring to prevent garlic from
browning. Then add chicken stock, mix everything up to prevent sticking, bring
to a boil, then cover with lid and turn heat down to low. Continue cooking until
leeks are tender (about 30 minutes).
Meanwhile, preheat oven to 400 degrees F. Wash but do not peel potatoes, cut
out eyes or blemishes, slice into ¼ inch rounds, and rub with oil, salt, and
pepper. Arrange casserole in layers: half of the potatoes, half of the leeks, half
of the Cheddar, then remaining potatoes, remaining leeks, remaining cheddar.
Pour any remaining stock into the casserole and spread Reggiano evenly over
everything. Bake until top is well browned (45 to 60 minutes). Can be served
from casserole at table. Pre-cut into even portions with sharp knife and dish out
with triangular serving utensil.
26
ROASTED CARROTS WITH AVOCADO AND MINT
adapted from Bon Appétit
serves 4
1 ½ pound carrots sliced in 2-inch slices

¼ cup plus 2 tablespoons olive oil
1 teaspoon cumin seeds
3 tablespoons lemon juice
2 teaspoons honey
1 serrano chili, seeds removed if desire, thinly sliced
1 one-inch piece ginger, peeled and grated
Kosher salt
2 avocados, cut in large pieces
½ cup mint leaves
Preheat oven to 425 degrees F. Toss sliced carrots with 2 tablespoons olive oil
on a rimmed baking sheet to coat. Season with salt. Roast until almost tender,
about 20 minutes.
Meanwhile, toast cumin seeds in a dry small skillet over medium heat, tossing
often, until fragrant, about 2 minutes. Let cool. Coarsely crush cumin seeds
with a mortar and pestle. Transfer to a large bowl. Add lemon juice and honey.
Whisk in ¼ cup oil, then add chili and ginger. Season with salt.
Put aside 2 tablespoons dressing. Toss carrots with remainder.
Arrange carrots and avocados on a platter. Top with remaining dressing and
mint.
GRANNY’S TOMATO TART

submitted by Jan Chernoff
makes two 9-inch tarts or one 10-by-16-inch tart
Tart crust
2 ½ cups unbleached all-purpose flour
27
3 tablespoons semolina flour
1 teaspoon salt
12 tablespoons (1 ½ sticks) cold unsalted butter, cut into ¼ inch pieces
3 tablespoons chilled solid vegetable shortening
Topping
2 tablespoons Dijon mustard
8 ounces Gruyere cheese, coarsely grated
12 to 14 plum tomatoes, ends trimmed, very thinly sliced into rounds
1 teaspoon herbes de Provence
½ teaspoon salt, or to taste
For tart crust: In a food processor, combine flours and salt. Pulse to combine.
Add butter and shortening and pulse until mixture resembles moist crumbs; do
not overwork dough. Transfer to a bowl and sprinkle with 4 tablespoons ice
water. Shape into a ball, adding ice water 1 tablespoon at a time (as many as 6
more may be needed) until dough is just past crumbly and holds together.
For two tarts, divide dough in half and wrap each in plastic wrap, and press with
palm of hand into disks. For one tart, wrap in plastic and shape into one large
disk. Refrigerate at least 30 minutes before rolling out.
Roll out dough into two 9-inch disks or one 10 by 16-inch rectangle ⅛-inch
thick. Transfer to a baking sheet and crimp edges ½-inch high. Refrigerate for
30 minutes. Prick all over with fork. Place parchment paper or foil on top and
weigh down with pie weights or dried beans. Bake until lightly browned, 10 to
15 minutes. Remove paper or foil and weights from dough, and continue to
bake until golden brown, about 15 minutes. Remove from oven and set aside to
cool; do not turn off oven.
For topping: Spread mustard thinly over bottom of cooled shell. Scatter evenly
with cheese. Arrange tomatoes in even, slightly overlapping rows. Sprinkle with
herbes de Provence, and season to taste with pepper. Bake until tomatoes begin
to shrivel and cheese melts, 10 to 12 minutes. Sprinkle with salt and serve hot
or at room temperature.
28
LINGUINE WITH MELTED ONIONS AND CREAM
preparation time: about 1 ½ hours
serves 4

4 large onions, very thinly sliced (you can do this in a food processor)
Salt
½ cup heavy cream
2 teaspoons tomato paste, more to taste
ground black pepper
½ pound linguine or other long, thin pasta
½ cup freshly grated Parmesan cheese, more for serving
Finely minced parsley, for serving (optional but recommended)
In a wide skillet with a lid, heat butter and oil over medium heat. When melted,
add the onions in batches, stirring to coat. Reduce the heat to very low, cover
and cook, stirring often, until very soft and translucent, about 30 minutes. The
onions may turn light gold, but they should not be brown. Sprinkle with 1
teaspoon salt, cover and continue cooking until onions are golden and melting
into a puree, 30 to 60 minutes more depending on the thickness of the onions.
In a microwave, heat the cream until warm, add the tomato paste and stir until
dissolved.
Meanwhile, bring a large pot of water with 1 tablespoon salt to a boil over high
heat for the pasta.
When the onions are cooked, stir the cream mixture into the skillet along with a
dozen grinds of black pepper. Cook, stirring, until the onion mixture is slightly
thickened, 2 to 3 minutes. Turn off the heat.
Add the pasta to the boiling water and cook until tender, then drain and return
to the pot. Immediately add the onion mixture and parmesan cheese and toss
together. Taste and adjust the seasonings with salt and pepper, add a little more
tomato paste if the mixture needs sweetness or acidity. Serve immediately,
sprinkling each serving lightly with parsley, if you would like. Pass more
cheese at the table.
29
PENNE WITH RADICCHIO, PANCETTA, AND PECANS
serves 4
1 large leek
4 ounces sliced pancetta, chopped
2 heads radicchio (1 pound), quartered, cored, and diced
½ to 1 cup water
1 pound penne rigate
¼ cup balsamic vinegar
1 teaspoon salt
¼ teaspoon freshly ground black pepper + more to taste
½ cup heavy cream
¼ cup pecan halves, chopped
Chives, thinly sliced, for garnish
2 tablespoons grated Parmesan cheese
Bring a large pot of salted water to boil for the pasta.
Cut the leeks half lengthwise and rinse out sand and grit under running water.
Then thinly slice, discarding dark green ends.
In a large skillet, sauté pancetta over medium heat until slightly crisp. Add the
olive oil, heat up, then stir in the leeks. Add the radicchio, a little at a time,
stirring until slightly wilted. Add enough water to moisten and simmer until the
radicchio is tender, about 5 to 10 minutes.
Meanwhile, begin cooking the pasta according to package directions. When

draining, reserve ½ cup of the cooking water.
Add the balsamic vinegar, salt, and pepper to the radicchio and simmer about
30 seconds. Stir in cream and pasta water, then heat through gently. Add
drained pasta to the skillet and stir over low heat for a minute to combine. Top
each serving with pecans, chives, Radicchio, Parmesan, and a generous
grinding of pepper.
30
RIGATONI WITH FENNEL AND ANCHOVIES
from Bon Appétit
serves 4
3 large fennel bulbs (about 2 ½ pounds)

½ cup extra virgin olive oil
Kosher salt
6 oil-packed anchovy fillets
½ teaspoons crushed red pepper flakes
½ cup (packed) mint leaves, plus more torn mint for serving
1 orange or tangerine
1 lemon
1 pound rigatoni
3 ounces Pecorino Romano, finely grated (about 1 ½ cups)
Remove tough outer layer and fronds from fennel bulbs and discard. Working
one at a time, cut bulbs lengthwise (through root ends) into quarters, remove
cores, and slice quarters lengthwise into ½ inch wedges.
Heat oil in a large Dutch oven or other heavy pot over high heat until
shimmering. Add fennel to pot arranging in as even a layer as possible. Season
with salt and cook, undisturbed, until golden brown underneath and starting to
soften, 6 to 8 minutes. Using tongs, turn fennel over and cook other side, 6 to 8
minutes. Reduce heat to low and add anchovies, garlic, red pepper flakes, and ½
cup mint to pot. Cook, stirring often, until anchovies are disintegrated, and
garlic is golden, about 2 minutes. Remove pot from heat and finely grate zest of
orange and lemon directly into hot oil; stir well to evenly distribute. Cover pot
to keep sauce warm and let sit until pasta is done.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring

occasionally, until al dente. Drain pasta, reserving 1½ cups pasta water. To the
sauce, add pasta and 1 cup reserved pasta water, and set over medium-low heat.
Add Pecorino and cook, tossing vigorously, adding more pasta cooking liquid if
needed, until sauce is emulsified and pasta is coated, about 2 minutes. Divide
pasta among bowls and top with torn mint.
31
FARRO RISOTTO WITH SWEET CORN AND TOMATOES
serves 4
3 ears fresh corn, husk and silk removed

2 cups thinly sliced leeks, white and light green parts (1 to 2 leeks)
1 ½ cups pearled farro
½ cup dry white wine
1 cup cherry tomatoes (about 8 ounces), halved
¾ cup freshly grated Parmesan (about 2 ounces)
2 teaspoons chopped fresh tarragon or basil
1 teaspoon lemon zest
Using a sharp knife, cut the kernels off the cob, cutting as close to the cob as
possible. Set the kernels aside and reserve the cobs.
Make the corn stock: holding the cobs over a medium saucepan, use a spoon to
scrape down the sides of the cobs to release any additional corn and juices.
Break the cobs in half and add to the saucepan, along with 8 cups of water and
1 teaspoon salt. Bring to a boil, lower the heat and simmer for 15 minutes.
While the corn stock simmers, heat the oil and butter in a separate pot or Dutch
oven over medium-low heat. Add the leeks and sauté until tender, 5 to 7
minutes. Add the farro and stir for 1 minute. Add the white wine and simmer
until most of the liquid has evaporated. Increase the heat to medium and
gradually add the corn stock, about 1 cup at a time, to the farro mixture. Cook,
stirring occasionally, and adding more stock as the farro absorbs it.
When the risotto has been cooking for 15 minutes, add the tomatoes, corn
kernels, 1 teaspoon salt and ½ teaspoon pepper. Continue cooking, adding stock
as necessary, and stirring often, until the farro is tender, 10 to 15 minutes. (you
will use most, if not all, of the corn stock) The farro is done when the farro
grains are tender and most of the liquid has been absorbed.
32
Off the heat, stir in the Parmesan, tarragon, and lemon zest. Season to taste with
salt and pepper and serve immediately
You can substitute Arborio rice for the farro, but you’ll need to add the stock
more slowly and stir almost constantly as the rice cooks.
PASTA WITH GARLICKY SPINACH AND BUTTERED PISTACHIOS

from the The New York Times
adapted by Jeanne Milligan
serves 4

12 ounces mezze rigatoni or other short pasta
½ cup roasted salted pistachios, almonds, or hazelnuts, chopped
2 tablespoons capers,
12 ounces spinach, stems trimmed to 1-inch length, or Swiss chard, trimmed
and chopped
grated Parmesan, for serving
Bring a large pot of salted water to a boil. Add pasta and cook according to
package instructions, until ad dente.
After pasta has been cooking for about 2 minutes, melt the butter in a large
skillet over medium-high heat. Add the pistachios, garlic and capers and cook,
stirring to keep the garlic from scorching, until fragrant, about 1 minute.
Add spinach to skillet one handful at a time, season with salt and cook, tossing,
until wilted, about 1 or 2 minutes.
Using a slotted spoon, transfer pasta to the skillet along with ½ cup pasta water.
Season with salt and pepper and cook over medium-high, tossing, until liquid
reduces and coats the pasta, 2 to 3 minutes, season with salt and pepper. Serve
topped with Parmesan.
33
RISOTTO MARSEILLE-STYLE
serves 4
1 cup dry white wine

24 mussels
3 cups fish stock
1 tablespoon saffron threads
2 tablespoons lemon juice
salt
3 large garlic cloves, minced (about 2 ½ teaspoons)
1 teaspoon Espelette pepper or hot paprika, or more to taste
½ cup mayonnaise, homemade or store-bought
1 cup finely minced fennel bulb
1 cup Arborio rice
1 tablespoon tomato paste
12 sea scallops, trimmed and quartered, or smaller
16 medium shrimp, preferably wild, peeled, and deveined
Place ½ cup wine in a 2-quart saucepan, add the mussels, bring to a simmer and
cover, leaving the lid slightly ajar. Steam the mussels until they open, about 4
minutes. Remove the mussels with a slotted spoon to a bowl. Add the saffron to
the mussel liquid in the saucepan and bring to a simmer. Stir in 1 tablespoon
lemon juice, season with salt, remove from heat and set aside. Shuck the
mussels and place meat in a dish, covered. Discard the shells.
Mix ¾ teaspoon garlic, the remaining tablespoon lemon juice and ½ teaspoon of
the Espelette pepper in the mayonnaise. Set aside.
Heat the oil on medium in a 4-quart sauté pan. Add the remaining 1 ½
teaspoons garlic and fennel to the pan and cook on medium-low until the fennel
is soft but not brown, 5 minutes or so. Add the rice and cook, stirring, a few
minutes, until rice becomes opaque. Add remaining ½ cup wine, tomato paste,
and remaining ½ teaspoon Espelette. Stir and cook on medium until the liquid is
absorbed, a few minutes.
34
Strain fish stock mixture into a 2-quart saucepan and bring barely to a simmer.
To the rice, add ½ cup of the stock, stirring; when it has been absorbed, add
another ½ cup. Continue adding the stock until there is only about ½ cup left
and the rice is nearly tender, 15 minutes or so. If you need more liquid, you can
add a little water. Season to taste with salt and more Espelette, if desired. Fold
in the mussels.
Add the remaining stock and tuck the scallops in to the rice. Stir gently and
cook for about 3 minutes until the scallops are nearly cooked through. Tuck in
the shrimp. Cook another minute or so, until the shrimp are just done. Remove
from heat. Check seasoning. Divide the risotto among 4 soup plates or dinner
plates. Top each with a dollop of garlic mayonnaise and serve.
Recommended to be served with rose wine. Seafood/shellfish can be varied to

suit your market and tastes (i.e., you could use chunks of monkfish or red
snapper instead of some of the shellfish).
35
CHEF CHEN’S SUMMER COLD NOODLES WITH POACHED CHICKEN
from Chef Chen of China Live
submitted by Claudine Cheng
adapted by Katy Lonergan
serves 1 to 2
Noodles
8-ounce portion of noodles (any kind of noodle is fine)
chicken stock or water
1 boneless, skinless chicken breast
1 small cucumber
1 small carrot
1 egg (for omelet, optional)
1 scallion stalk
2 sprigs of cilantro
1 cup bean sprouts
2 tablespoons Bonito flakes (optional)
1 teaspoon toasted sesame seeds
Sauce
2 tablespoons light soy sauce
1 tablespoon Mirin or light sherry
1 tablespoon sesame oil
1 teaspoon hot Chinese mustard
1 tablespoon sesame paste or peanut butter
1 tablespoon light miso (optional)
½ lemon wedge
1 tablespoon sugar
1 pinch white pepper
Cook noodles to al dente texture in some light splash of oil (sesame oil) and
water, then drain, rinse under cold water and chill.
Bring a small pot with chicken stock (or salted water) to a boil. Add chicken
breast and return to a boil. Immediately cover pot, turn off heat, let sit until
tender, approximately 22 to 25 minutes. Remove, let cool and julienne into
strips.
In a small skillet, cook egg into an omelet and set aside.

36
Meanwhile, cut all the vegetables into the same size julienne pieces. Mix
ingredients well in bowl and reserve. Mix noodles with ⅔ of the sauce and
place them in a shallow bowl.
Place the rest of the ingredients in the bowl and arrange in a circular fashion.
Drizzle the rest of the sauce gently and evenly over the ingredients. Garnish
with cilantro and Bonita flakes.
RAVIOLI WITH SHRIMP AND FENNEL

developed by Jonee Levy
submitted by Harvey Hacker
serves 4 as a light lunch, appetizer or cold buffet item
1 pound medium shrimp in shell from Liang’s or other Stockton St. market
1 box cheese ravioli from Molinari Delicatessen
¼ cup grated Parmigiano-Reggiano
1 medium size fennel root with fronds
Boil shrimp briefly (1 to 2 minutes) until shell is red but meat still tender and
sweet. Remove and discard heads and shells.
Wash fennel and slice bulb crosswise into thin (¼-inch) crescents. Separately,
chop a handful of fronds and reserve for garnish.
Boil ravioli until done (about 2 minutes), drain and dress with oil and cheese,
mixing thoroughly to distribute.
Toss dressed ravioli, shrimp, sliced fennel, and vinegar and place in serving
bowl, garnished with chopped fronds. Serve at room temperature.
37
SPAGHETTI AL LIMONE WITH ASPARAGUS
from Bon Appétit
serves 4
1 pound spaghetti
Kosher salt
⅔ cup extra virgin olive oil
1 large bunch asparagus, trimmed, thinly sliced on a deep diagonal
4 garlic cloves, smashed
4 3-inch-long strips lemon zest
½ teaspoon crushed red-pepper flakes
8 large basil leaves
2 lemons, halved
2 ounces Parmesan, finely grated (about 1 cup), plus more for serving
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al
dente. Drain pasta, reserving 1 ½ cups pasta water.
Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high
until shimmering. Add asparagus, season with salt, and cook, stirring often,
until just beginning to take on color, about 1 minute. Add garlic, lemon zest,
and red pepper flakes and cook, stirring until fragrant, about 30 seconds.
Remove from heat and let sit until pasta is done.
Add pasta and basil to pot with asparagus mixture and return to medium-high
heat. Squeeze juice from both lemons into pot and add 2 ounces Parmesan and 1
cup reserved pasta water. Cook, tossing vigorously and adding more pasta
water, if needed, until sauce is creamy and emulsified and pasta is coated, about
1 minute. Taste and season with more salt if needed. Remove and discard
garlic.
Divide pasta among bowls, placing a lemon strip in each, and top with more
Parmesan.
38
CHILI CON CARNE PIZZA
serves 4
1 teaspoon olive oil

2 medium yellow onions, peeled and roughly chopped
Herb mix such as basil, sage, oregano, and a little rosemary
2 chicken chorizo sausages from Golden Gate Meat Co. at Ferry building
2 sweet Italian sausages from Golden Gate Meat Co. or Molinari Delicatessen
1 cup red wine
1 can pinto beans
3 stalks celery, strings removed, cut into 1-inch lengths
1 can roasted diced tomatoes
1 cup freshly grated sharp Cheddar
Two 8-inch Vicolo corn meal pizza crust from Trader Joe’s
1 cup freshly grated mozzarella
1 cup freshly grated Parmigiano-Reggiano
Remove casing from each sausage and cut into grape-size pieces.
In large lidded skillet, sauté onion in oil uncovered over high heat for 2
minutes, add garlic, sausage, and herbs and continue to cook until all meat is
browned, then add wine, scraping up browned bits from bottom of pan with
wooden spoon. Add beans, celery, and tomatoes, including all juice. Bring to a
boil, then cover and reduce heat to very low for 45 minutes. At this point you
may abandon remainder of recipe and serve bowls of chile garnished with
optional Cheddar.
Preheat oven to 425 degrees F. Place pizza crusts on cookie sheet, spread
Mozzarella evenly over entire surface and distribute chili to cover, topping with
Parmigiano. Bake until crust is lightly browned, and cheese is melted, about15
minutes or more.
Serve with green salad and cold beer.
39
VEGETARIAN SKILLET CHILI
serves 4
Pickled Onions
1 lime
1 red onion or shallot, thinly sliced
Large pinch of Kosher salt
Small pinch of granulated sugar
Chili
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chili powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans black beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt,
and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When
hot, add onions and sauté until softened, 5 to 7 minutes. Add garlic, chile
powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans
and tomatoes and a few large pinches of salt and let simmer until the tomatoes
break down, about 20 minutes. Taste and add more salt, chile powder and
oregano to taste. Serve with the pickled onions and any of the garnishes you
like.
You may have to balance the liquid content since the tomatoes add liquid to the
mix, but the beans might soak up liquid and dry out the mix. Add stock or water
to adjust.
40
SLOW-ROASTED OREGANO CHICKEN WITH BUTTERED TOMATOES
by Alison Roman in The New York Times
preparation time: about 3 hours
serves 4 to 6
1 (3 ½ to 4-pound) whole chicken

¼ cup olive oil
1 ½ tablespoons fennel seeds, crushed in a mortar and pestle or spice mill, or
chopped with a knife
1 bunch fresh oregano
1 ½ pounds small vine-ripened tomatoes (about 6), halved lengthwise
2 heads of garlic, halved crosswise (it's fine to leave the skin on)
2 tablespoons unsalted butter, cut into pieces
2 tablespoons red wine vinegar or white wine vinegar
4 to 6 (1-inch) slices of good bread, country loaf or sourdough, toasted
(optional)
Heat the oven to 325 degrees F. Season the chicken with salt and pepper. (If
you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle
with the fennel seeds.
Stuff the cavity with half the oregano and place in a large baking dish. Scatter
the tomatoes, garlic, butter, and remaining oregano around the chicken. Roast
until the chicken is golden brown and completely cooked through, and the
tomatoes are nice and jammy, 2 ½ to 3 hours. Add the vinegar to the tomatoes
and let the chicken rest in the baking dish for 10 minutes.
Place toast, if using, on serving platter and spoon the jammy tomatoes over or
around the toast. Carve the chicken and place on top of the toast to catch the
juices.
41
SHRIMP (OR CHICKEN) CREAMY COCONUT CURRY
WITH MUSHROOMS
adapted from David Tanis of The New York Times
preparation time: 30 to 45 minutes
serves 4
1 teaspoon grated ginger

1 teaspoon grated garlic
1 teaspoon turmeric
1 teaspoon tamarind paste
½ teaspoon cumin seeds, toasted and ground
½ teaspoon coriander seeds, toasted and ground
1 pound peeled and deveined shrimp or 1 pound skinless, boneless chicken
breasts cut into bite-sized pieces
4 plus tablespoons coconut oil
Fresh or dried whole curry leaves (found in Indian food markets)
6 ounces oyster and/or button mushrooms, chopped
2 cups coconut milk - carton or canned or combo
Arrowroot for thickening sauce, if desired
Salt and pepper
Make a paste of the grated ginger and garlic, turmeric, tamarind paste, cumin
and coriander seeds, and enough coconut oil to make a good paste consistency.
In a large bowl thoroughly mix the chicken or shrimp with the paste mixture.
Set aside and leave to marinate for 10 minutes
In a wide skillet over medium-high heat, heat 3 tablespoons coconut oil and fry
curry leaves until they sputter and then add mushrooms and fry gently until the
mushrooms are turning brown, about 3 minutes.
Add the shrimp or chicken that have been marinating, and cook until just pink if
using shrimp, and 2 to 3 minutes for the chicken pieces. Remove curry leaves.
Then add coconut milk and simmer until heated through, about 5 minutes or
less. Season with salt and pepper. To serve, garnish overall with cilantro and
limes wedges on the side.
42
ONE-PAN ROAST CHICKEN WITH ROOT VEGETABLES
from America’s Test Kitchen, The Make-Ahead Cookbook
submitted by Wells Whitney
preparation time: 25 minutes plus marinade 1 to 24 hours and finish, 1 hour
serves 4 to 5
12 ounces red potatoes, unpeeled, cut into 1-inch pieces

12 ounces Brussels sprouts, trimmed and halved
8 small shallots, peeled and halved
4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
¼ cup vegetable oil, divided
6 garlic cloves, peeled
6 teaspoons minced thyme, divided
3 teaspoons minced fresh rosemary, divided
3 ½ pounds bone in chicken pieces (mixed), trimmed
Salt and pepper
1 teaspoon sugar
Place potatoes, Brussels sprouts, shallots, carrots, 2 tablespoons oil, garlic, 3

teaspoons thyme, and 2 teaspoons rosemary in a 1-gallon zipper-lock bag. Press
out air and seal; toss to coat. Place chicken pieces, remaining 2 tablespoons oil,
remaining 3 teaspoons thyme, remaining 1 teaspoon rosemary, ¼ teaspoon salt,
and ⅛ teaspoon pepper into a separate 1-gallon zipper-lock bag. Press out air
and seal; toss to coat. Refrigerate chicken and vegetable mixtures separately for
at least 1 hour or up to 24 hours, flipping bags occasionally to ensure even
marinating.
Adjust oven rack to upper-middle position and heat oven to 475 degrees F.
Spread vegetables in single layer in rimmed baking sheet, discarding any excess
liquid and arranging the Brussels sprouts in center. Season vegetables with
sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Place chicken skin side up on
top of the vegetables, arranging breast pieces in center and leg and thigh pieces
around the perimeter of sheet. Bake chicken until breasts register 160 degrees
and drumsticks and thighs register 175 degrees, 35 to 40 minutes, rotating sheet
halfway through baking.
Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest
for 5 to 10 minutes. Return vegetables to oven and continue to bake until lightly
browned, 5 to 10 minutes. Toss vegetables with any accumulated chicken juices
and transfer to platter with chicken to serve.
43
ROASTED CHICKEN THIGHS WITH LEMON, THYME, AND
ROSEMARY
from Nancy Silverton and Carolynn Carreño
adapted by Florence Fabricant of The New York Times
preparation time: 1 hour 15 minutes plus refrigeration
serves 6 to 8
12 chicken thighs, bone-in and skin-on

1 medium onion, peeled and quartered vertically and sliced ¼ inch thick
vertically
1 cup peeled garlic cloves (about 40)
1 lemon cut in ¼ inch thick slices, seeded
15 fresh thyme sprigs
4 (3-inch) rosemary sprigs
2 tablespoons Kosher salt, or to taste
2 teaspoons ground black pepper
Pat chicken thighs dry and place, skin side up, in a single layer on a baking
sheet. Store in refrigerator, uncovered, for 8 hours or overnight to dry skin.
Remove chicken from refrigerator at least 45 minutes before cooking.
Heat oven to 500 degrees F. Spread onion slices and garlic cloves in a baking
dish that can hold the chicken snugly in a single layer. Scatter lemon on the
onion-garlic mixture, strew with thyme and rosemary sprigs.
Remove chicken from baking sheet and place on several layers of paper towels,
skin side down. Sprinkle with half the salt and pepper. Turn thighs over and
season with the remaining salt and pepper. Transfer to the baking dish skin side
up. Use your hand to arrange the bed of onions and garlic so they’re completely
under the chicken.
Bake for 40 to 50 minutes, until juice is clear when chicken is pierced with a
knife point. If skin is not a deep golden brown and crispy, turn on broiler and
broil chicken close to heat for a few minutes to crisp and brown it.
To serve, move chicken off the bed of onions, garlic lemon and herbs. Discard
lemon and spoon the rest of the ingredients, along with pan juices, onto a
serving platter. Place chicken on top and serve.
44
DIJON AND COGNAC BEEF STEW
preparation time: about 3 hours
serves 4 to 6
¼ pound salt pork, diced

1 large onion, finely diced
3 shallots, chopped
2 to 4 tablespoons unsalted butter
2 pounds beef chuck, in 1-inch cubes
2 tablespoons all-purpose flour
½ cup cognac
2 cups beef stock
½ cup Dijon mustard
4 tablespoons Pommery mustard or other whole-grain Dijon mustard
4 large carrots, peeled and cut into half-moon slices
½ pound mushrooms, stemmed, cleaned and quartered
¼ cup red wine
Place salt pork in a Dutch oven over low heat and cook until fat is rendered.
Remove solid pieces with a slotted spoon, and discard. Raise heat and add
onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use
a slotted spoon to transfer to a large bowl. If necessary, add 2 tablespoons butter
to the pot to augment fat. Dust beef cubes with flour, and season with salt and
pepper. Shake off excess flour and place half the cubes in the pot. Cook over
medium-high heat until well browned, almost crusty, on all sides, then transfer
to a bowl with onions. Repeat with remaining beef.
Add Cognac to the empty pot and cook stirring until the bottom is deglazed and
the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery
mustard. Whisk to blend, then return meat and onion mixture to the pot. Lower
heat, partly cover, and simmer gently until meat is very tender, about 1 ½ hours.
Add carrots and continue simmering for 30 minutes or until slices are tender.
As they cook, heat 2 tablespoons butter in medium skillet over medium high
and sauté mushrooms until browned. Stir mushrooms into stew along with
remaining mustard and red wine. Simmer 5 minutes, then taste and adjust
seasoning. Serve hot.
45
SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC
serves 4 to 6
¼ cup olive oil, plus more for serving

1 large yellow onion, chopped
1 (2 inch) piece ginger, finely chopped
1 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15 ounce) cans chickpeas, drained and rinsed
2 (15 ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch swiss chard, kale or collard greens, stems removed and
torn into bite-sized pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flat bread, for serving (optional)
Heat ¼ cup oil in a large pot over medium. Add garlic, onion, and ginger.
Season with salt and pepper and cook stirring occasionally until onion is
translucent and starts to brown a little at the edges, 3 to 5 minutes.
To the large pot, add the turmeric, red pepper flakes, and chickpeas, and season
with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a
bit in the spices and oil, until they’ve started to break down and get a little
browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set
aside for garnish.
Using a wooden spoon or spatula, further crush the remaining chickpeas

slightly to release their starchy insides. This will help thicken the stew. Add
coconut milk and stock, and season with salt and pepper.
Bring to a simmer, scraping up any bits that have formed on the bottom of the
pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes.
Taste a chickpea or two, not just the liquid, too make sure they have simmered
long enough to be as delicious as possible. If after 30 to 35 minutes, you want
46
the stew a bit thicker, keep simmering until you’ve reached your desired
consistency. Determining perfect stew thickness is a personal journey!
Add greens and stir, making sure they’ve submerged in the liquid. Cook until
they wilt and soften, 3 to 7 minutes, depending on what you are using. (Swiss
chard and spinach will wilt and soften much faster than kale or collard greens.)
Season again with salt and pepper.
Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red
pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted
pita bread if using; dust the yogurt with turmeric if you’d like.
ABBACCHIO ALLA ROMANA

(LAMB WITH ARTICHOKE HEARTS AND EGG SAUCE)
from the Pleasures of Italian Cooking by Romeo Salta
submitted by Marilyn Clemens
serves 6
3 pounds shoulder of lamb, cut in 1-inch cubes (you can use a leg of lamb)
2 ½ teaspoons salt (or less)
½ cup beef broth
1 package frozen artichoke hearts, cooked and drained
4 eggs
½ grated Parmesan cheese
2 tablespoons minced parsley
Place a deep skillet with oven-proof handle or casserole over medium high heat
and melt the butter. Season lamb with 2 teaspoons salt and the pepper then add
lamb to skillet to brown on all sides. Add the wine; cook until evaporated. Mix
in the broth; cover and bake in a 350 degrees F oven for 45 minutes, adding the
artichokes after 35 minutes.
Beat the eggs, remaining salt, the cheese and parsley. Pour over the lamb and
artichokes. Bake uncovered, 10 minutes longer.
47
SPICY MEATBALLS WITH CHICKPEAS
serves: 4 to 6 (about 30 meatballs)
For the meatballs

1 ½ pounds ground lamb (or substitute ground beef, pork or turkey)
½ cup arborio rice or any white rice, rinsed and drained
2 teaspoons Kosher salt
1 teaspoon toasted grounded cumin
1 teaspoon toasted ground coriander
½ teaspoon ground cinnamon
½ cup finely diced onion
2 garlic cloves, grated or minced
For the gravy

Extra virgin olive oil
½ cup finely diced onion
Kosher salt
Pinch of saffron, crumbled, steeped in ¼ cup warm water (optional)
1 teaspoon toasted ground cumin
½ teaspoon red pepper flakes, or to taste
1 (2-inch) cinnamon stick
1 (28 ounce) can plum tomatoes with their juices
1 cup chicken or beef broth (or chickpea cooking liquid)
6 cups cooked chickpeas
½ cup chopped parsley, cilantro, or a combination
Heat oven to 350 degrees F.
For the meatballs: In a large bowl combine ground lamb, raw rice, salt, cumin,
coriander, cinnamon, onion and garlic. Knead mixture well.
Coat a sheet pan or roasting pan lightly with olive oil. With wet hands form
mixture into 1-ounce meatballs and arrange in one layer on pan. Bake,
uncovered, for about 15 minutes, until lightly browned. Remove and let cool
slightly.
48
Meanwhile, for the gravy: Place a wide, heavy bottomed pot or Dutch oven
over medium heat. Add 2 tablespoons olive oil. When oil is hot, add onion,
sprinkle lightly with salt and cook, stirring until softened and just beginning to
brown, about 10 minutes.
Add saffron with its soaking water, cumin, red pepper flakes, and cinnamon
stick. Crush tomatoes with your hands, and add to pot, along with tomato juices.
Raise heat to medium-high, add broth and bring to a simmer. Taste and add
more salt or red pepper flakes as needed. Carefully add meatballs and adjust
heat to a gentle simmer. Cover and cook for 30 minutes.
Warm 2 tablespoons olive oil in a wide skillet over medium heat. Add
chickpeas and a splash of water and heat through. Season to taste with salt.
Sprinkle with chopped parsley or cilantro. Serve each diner 5 or 6 meatballs and
plenty of gravy. Add a large spoonful of chickpeas on the side.
49
SKILLET CHICKEN THIGHS WITH
BLACK BEANS, RICE, AND CHILES
serves 4 to 6
8 bone-in chicken thighs

Flaky sea salt and black pepper
2 tablespoons extra-virgin olive oil or peanut oil
1 large yellow or white onion, chopped
2 green or red bell peppers, halved, seeded and sliced
2 ½ cups chicken stock
2 red Fresno chiles or jalapenos, halved, seeded and chopped
1 (3 inch) cinnamon stick, broken in half
3 garlic cloves, finely grated
1 teaspoon ground cumin
1 (15 ounce) can black beans, rinsed
½ pound cherry tomatoes, halved
1 cup basmati rice rinsed in a sieve until the water runs clear
3 tablespoons chopped cilantro leaves
For serving
Lime wedges
Pickled chiles
Sliced fresh chiles
Sour cream
Sliced avocado
Heat the oven to 375 degrees F. Season the chicken with salt and pepper on
both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very
important) over medium-high. Brown the chicken on both sides to give it good
color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell
peppers to the pan and sauté until just starting to soften, about 5 minutes.
Season with salt and pepper.
In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the
Fresno chiles or jalapenos, cinnamon, garlic, and cumin to the skillet and cook
for about 2 minutes, then add the black beans and cherry tomatoes. Season
50
generously with salt and pepper. Sprinkle the rice on top in an even layer. (It’s
important that the black beans are beneath the rice and chicken. The rice will
burn otherwise.) Add the stock and return the chicken to the pan, skin side up.
Bake, uncovered, for 40 minutes until lovely and golden, the stock should be
absorbed, and the rice should be tender. Sprinkle with the cilantro. Serve with
lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado
(squeeze some lime juice over the avocados in a bowl and sprinkle with salt and
pepper).
51
TORTILLA CASSEROLE
from Nan Snider
preparation time: 30 minutes; cook time: 1 hour
serves 6 to 8
1 ½ pound low-fat ground beef

1 medium onion, chopped
1 can (1 pound) tomatoes
1 can (10 ounces) enchilada sauce
1 can (2 ¼ ounces) sliced ripe olives, including liquid
1 teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon pepper
8 (or fewer) corn tortillas, cut in half
1 cup small curd cottage cheese
1 egg
½ pound jack cheese, thinly sliced
½ cup each shredded cheddar cheese and finely crushed Fritos/tortilla chips
In a large skillet over medium-high heat, brown the ground beef and onion.
Drain grease, blend in tomatoes, enchilada sauce, olives with liquid, salt, garlic
power and pepper. Bring mixture to a boil, reduce heat and simmer uncovered
for about 20 minutes. Meanwhile, beat cottage cheese with egg.
Spread ⅓ of the meat sauce in a greased, shallow 3-quart casserole, top with
half the jack cheese, half the cottage cheese mixture and half of tortilla halves,
arranging each in an even layer. Repeat layering. Spread with remaining meat
sauce, top with cheddar cheese and a border of crushed tortilla chips. Bake
uncovered for about 20 minutes or until cheddar cheese is melted and casserole
is thoroughly heated.
Layering will depend on the size and depth of your casserole. Easy to make
ahead of time. Keeps well in the refrigerator.
52
COLD-SERVED BOILED WHOLE CHICKEN, SHANGHAI-STYLE
from Wu Ma
preparation time: 1 to 1 ½ hours
serves 4 to 6, depending on size of chicken
1 whole young, tender, free-range chicken without giblets or head
Sauce
1 large piece ginger, finely minced
3 cloves garlic, finely minced
4 scallions, minced
Soy sauce (low sodium)
Salt to taste
Rice or white wine
Cilantro or Chinese parsley
Bring chicken to room temperature. Fill a pot large enough to cover the whole
chicken with water. Bring the water to boil. Immerse the chicken. When the
water returns to a boil, lower the flame to a simmer and place a lid on the pot.
Simmer for 30 minutes. Remove the chicken from the pot, letting it rest on a
cutting board. When slightly cooled, rub the chicken skin with white or rice
wine, then rub with a little salt (remember the sauce has salt) and refrigerate.
When completely chilled, cut the chicken into strips, cutting through bone and
skin, setting wings and legs to the side. Cut each half in horizontal slices. Cut
the legs horizontally as well.
Sauce: In a small bowl, combine the ginger, garlic, and scallions and cover with
a little soy sauce. Heat the olive oil, then pour it over ginger mixture. Salt to
taste.
Serve the chicken with the sauce bowl on a large platter. Place sprigs of parsley
on top or around the chicken. The chicken pieces can be dipped in the sauce.
The cold chicken makes a nice summer side dish or light dinner.
53
ROASTED FISH WITH SWEET PEPPERS
serves 3 to 4
1 small bunch lemon thyme or regular thyme

1 ½ pounds hake fillets
Fine sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange, 1 yellow, thinly sliced
4 ½ tablespoons extra-virgin olive oil, divided, plus more for drizzling
¼ cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped
Heat oven to 400 degrees F. Pull 1 tablespoon thyme leaves off the bunch and
finely chop. Season fish all over with a large pinch or two of salt and pepper
and rub with chopped thyme leaves. Let rest at room temperature while you
prepare the peppers.
Spread peppers on a rimmed sheet pan, and toss with 1 ½ tablespoons oil, ½
teaspoon salt and the black pepper to taste. Top peppers with the remaining
thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden
at the edges, 15 to 20 minutes. Increase oven temperature to 500 degrees F.
Push peppers to the edges of the pan, clearing space in the center. Lay fish in
the empty space and drizzle with oil. Scatter olives over the top of the fish and
peppers. Roast until fish turns opaque and is just cooked through, 6 to 10
minutes.
Meanwhile, make a vinaigrette by combining vinegar, garlic, and a pinch of salt

in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley.
Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers
drizzled with vinaigrette.
You could add some sliced small potatoes as you roast the peppers if you want
some starch in the meal. You could swap capers for the olives or add a sprinkle
of red pepper flakes for fire. Cod or flounder make fine substitutes if you can’t
find hake, although you may have to adjust the roasting time.
54
ROASTED CITRUS SALMON WITH HERB SALT
serves 4 to 6
1 (1 ½ pound) piece of skinless salmon fillet (or halibut or cod)

2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
1 blood orange, mandarin or regular, thinly sliced
6 sprigs thyme, rosemary, oregano or marjoram (optional)
1 ½ cups olive oil
2 cups fresh herbs, such as parsley, cilantro, dill and
tarragon, roughly picked from the stem
Flaky sea salt
Heat oven to 300 degrees F. Season salmon with salt and pepper on both sides.
Place in a large baking dish with sliced lemons, orange, and thyme (or
rosemary, oregano, or marjoram), if using.
Drizzle everything with olive oil and bake until salmon is just turning opaque at
the edges and is nearly cooked through, 25 to 35 minutes.
Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside
salmon.
Store any leftover fish in the oil you cooked it in to keep it from drying out.
Later, you can use the oil to elevate a salad or a bagel with cream cheese.
55
SALMON WITH POTATOES AND HORSERADISH-TARRAGON SAUCE
serves 4 to 6

3 medium Yukon Gold potatoes (about one pound), unpeeled
½ cup chopped shallots
1 cup sour cream or Greek yogurt
⅓ cup drained prepared horseradish
3 tablespoons tarragon, divided
3 tablespoons minced chives, divided
⅛ teaspoon white pepper (optional)
2 pounds boneless, skinless salmon or halibut fillet
1 teaspoon hot paprika
Heat oven to 400 degrees F and liberally grease a 9 by 13-inch glass baking
dish with butter. Slice the potatoes paper thin and line the dish with the
potatoes, slightly overlapping them as you arrange them in an even layer.
Season generously with salt and pepper, dot with the shallots and bake until the
potatoes are almost cooked through, about 20 minutes.
Meanwhile, prepare horseradish-tarragon sauce: In a medium bowl, combine

sour cream, prepared horseradish, 2 tablespoons each tarragon and chives, white
pepper and 1 teaspoon salt. Refrigerate. Makes about 1 ½ cups.
Sprinkle the salmon with the paprika and season with salt. Remove the baking
dish from the oven and gently place the salmon on top of the potatoes. Brush 2
to 3 tablespoons of the horseradish sauce over the salmon to coat, then bake
until the fish flakes with a fork, 15 to 20 minutes, depending on the thickness of
the fillet.
Sprinkle the fish with the remaining 1 tablespoon each tarragon and chives.
Serve with the remaining horseradish-tarragon sauce.
One could try layers of potatoes or substitute the potatoes with carrots, beets or
other root vegetables like zucchini or fennel, though you’ll want to slice them
more thickly and reduce the cooking time in the first step.
56
SHRIMP SCAMPI WITH ORZO
serves 4 servings
1 pound large shrimp, peeled and deveined

3 tablespoons extra virgin olive oil, divided
1 tablespoon lemon zest, plus 1 tablespoon juice from 1 lemon
½ teaspoon red-pepper flakes
4 garlic cloves, minced, divided
1 cup orzo
2 cups boiling water, seafood stock or chicken stock
3 tablespoons finely chopped parsley
In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-
pepper flakes, ½ teaspoon salt ¼ teaspoon pepper and half the garlic. Set aside
to marinate. (this step can be done up to 1 hour in advance.)
Add butter, remaining olive oil and remaining garlic to a medium skillet set
over medium heat. When the butter starts to bubble, add the orzo and ½
teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes,
adjusting the heat as necessary to prevent the garlic from burning. Carefully add
the wine – it will bubble – and stir until absorbed, about 1 minute. Stir in water,
reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
Add the shrimp in a snug, even layer on top of the orzo, cover and cook until all
the shrimp are pink and cooked through, 2 to 4 minutes. Remove from heat and
let sit, covered, 2 minutes.
Sprinkle with parsley and lemon juice, season with salt and pepper, and serve
immediately.
57
SPICED GINGER SHRIMP WITH BURST TOMATOES
serves 2 to 3
About 1 ½ teaspoons aromatic spice blend, such as garam masala, Baharat,

five-spice, curry powder, or a mild chili powder blend, plus more to taste
1 ½ teaspoons finely grated fresh ginger
2 garlic cloves, minced or finely grated
3 scallions, thinly sliced, greens and whites separated
¾ teaspoon Kosher salt, plus more to taste
¼ teaspoon black pepper
1 pound extra-large shrimp, shelled and deveined
1 tablespoon extra-virgin olive oil
¾ cup small (or halved large) cherry tomatoes, preferable yellow Bungold
tomatoes
Fresh lime juice
½ cup fresh mint leaves, torn or roughly chopped
In a medium bowl, combine spice blend, ginger, garlic, scallion whites, ½

teaspoon salt and ¼ teaspoon pepper. Add shrimp and toss well.
Heat a large skillet over high heat, then add oil. Add the tomatoes and ¼
teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to
wrinkle, about 2 minutes.
Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp,
until they are pink all over.
Gently stir in butter and cook for another minute, until the shrimp are cooked
through. Remove from heat and add a squeeze of fresh lime juice. Taste and
add more salt and spices, if needed. Garnish with mint and scallion greens and
serve immediately.
You can use any aromatic spice mix you have on hand here. Serve this over rice
or with crusty bread for mopping up all those rich, jammy tomatoes.
58
ROASTED FISH FILLET WITH JALAPEÑO, HONEY, AND LIME
from New York Times Cooking
adapted by Katy Lonergan
serves 4
¼ cup of honey (or less)

2 medium jalapeños, thinly sliced crosswise into rings
2 tablespoons apple cider vinegar or rice wine vinegar
1 tablespoon of soy sauce or tamari
4 skin-on salmon fillets, about 1-inch thick (or other fillet e.g., Halibut or Rock
Fish*)
Olive oil for brushing
Kosher salt, to taste
Fresh ground pepper, to taste
1 lime, quartered, for serving
Chopped fresh cilantro, for serving
Steamed rice, for serving
Heat oven to 400 degrees F. While the oven heats, combine the honey,
jalapeños, vinegar, and soy sauce in a small saucepan. Bring to a boil, the turn
heat to low and simmer 10 minutes, set aside.
Pat the fillets dry using paper towels. Brush a 9-by-9-inch baking dish or pan
with olive oil, then place the fillets in the pan, arranging them evenly without
crowding. Brush the fillets generously with olive oil and sprinkle with salt and
pepper. Pour the glaze and jalapeños over the fillets, spooning some glaze onto
the fish as it collects at the bottom of the pan.
Roast the salmon for 6 minutes* then remove dish from oven to baste salmon
with the glaze. Return to the oven and roast until cooked through but slightly
still rare in the center, another 6 to 8 minutes.
Remove fillets from oven. Plate fillets and spoon glaze and jalapeños over top,
squeeze lime over, sprinkle with cilantro and more salt/pepper, if desired. Serve
hot with rice, pouring any glaze that remains in the pan over the rice.
*Cooking time will need to be adjusted based on thickness of the fillet. I used
Rock Fish and cooked for 3 to 4 minutes, basted, and cooked for an additional 4
minutes.
59
PAN-FRIED SEA BASS WITH HARISSA AND ROSE PETALS
from Yotam Ottolenghi’s, Jerusalem
serves 2 to 4
3 tablespoons harissa paste, divided

1 teaspoon ground cumin
4 sea bass fillets, about 1 pound, skinned and with pin bones removed
All-purpose flour, for dusting
2 medium onions, finely chopped
6 ½ tablespoons red wine vinegar
1 teaspoon ground cinnamon
Scant 1 cup water
1 ½ tablespoon honey
1 tablespoon rose water
Scant ½ cup currants (optional)
2 tablespoons coarsely chopped cilantro (optional)
2 teaspoons small dried edible rose petals
Salt and freshly ground black pepper
Mix together half the harissa paste, ground cumin, and ½ teaspoon salt in a
small bowl. Rub the paste all over the fish fillets and leave them to marinate for
2 hours in the fridge.
Remove fillets from fridge, dust with a little flour, and shake off the excess.
Heat the olive oil in a large, wide frying pan over medium-high heat and fry the
fillets for 2 minutes on each side. You may need to do this in two batches. Set
the fish aside, leave the oil in the pan, and add the onions. Stir as you cook for
about 8 minutes, until the onions are golden.
To the pan, add the remaining harissa, vinegar, cinnamon, ½ teaspoon salt, and
plenty of black pepper. Pour in the water, lower the heat, and let the sauce
simmer gently for 10 to 15 minutes, until quite thick.
Add the honey and rose water to the pan along with the currants, if using, and
simmer gently for a couple of more minutes. Taste and adjust the seasoning and
then return the fish fillets to the pan; you can slightly overlap them if they don’t
quite fit. Spoon the sauce over the fish and leave them to warm up in the
60
simmering sauce for 5 minutes. You may need to add a few tablespoons of
water if the sauce is very thick.
Serve warm or at room temperature, sprinkled with the cilantro, if using, and
the rose petals.
Serve this as a main course with some plain rice or couscous and something
green, like sautéed spinach or Swiss chard.
61
STEAMED HALIBUT WITH CARROTS AND CUMIN SAUCE
from Gérald Hirigoyen in Cooking for Heart & Soul cookbook:
100 delicious low-fat recipes from San Francisco’s top chefs a cookbook to
benefit the San Francisco food bank
serves 4
2 medium size carrots, sliced as thin as possible

3 medium sized carrots, diced
½ medium sized yellow onion, chopped
4 cloves garlic, finely chopped
juice of one lemon
juice of one lime
3 cups water
½ teaspoon cumin seeds
salt and freshly ground pepper to taste
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
4 halibut fillets (4 ounces each)
In a saucepan of boiling water, blanch sliced carrots over medium heat for two
minutes. Drain then plunge into a bowl of ice water. Drain again and set aside.
Heat the olive oil in a medium size skillet over medium heat. Add the diced
carrots, onion, and garlic. Cook until caramelized, 5 to 7 minutes. Add the
lemon and lime juice and cook for one minute more. Pour in the water and add
the cumin seeds. Bring to a boil, reduce heat and simmer for 10 minutes. Season
with salt and pepper.
Let the mixture cool a bit, then transfer to a blender and purée at high speed for
two minutes. Return blended sauce* to the saucepan, add the blanched, sliced
carrots, bring to a boil, reduce heat and simmer for three minutes. Remove from
the heat, stir in the chives and parsley, set aside.
Season halibut fillets with salt and pepper, place them in a steamer, and steam
over boiling water until the fish is just cooked through, 2 to 3 minutes. To
serve, divide the carrot cumin sauce among four plates and put the steamed fish
on top.
62
* Note: I recently made this classic for Anne and Wells only to learn it was a
recipe Anne used to frequently make. I made a few adjustments since I seemed
to have over-cooked the sauce causing it to become exceedingly acidic,
particularly noticeable when I was puréeing the carrot mixture. In thinking of
the Salt, Fat, Acid, Heat documentary, to the puréed mixture, I added melted
butter (approximately ⅓ stick salted), extra-virgin olive oil (approx. 1
tablespoon), baking soda (several generous sprinkles), cayenne pepper
(approximately ⅛ teaspoon), and ground cumin (¼ – ½ teaspoon). Taste and
adjust accordingly.
63
THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH
from FoodNetwork.com
serves 4
2 teaspoons vegetable oil

4 shallots, finely chopped (about ¾ cup)
2 ½ teaspoons red curry paste, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
½ cup light coconut milk
½ teaspoon salt, plus ¼ teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
5 cups baby spinach, washed
½ cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
2 cups cooked brown rice, for serving
In a large sauté pan, heat the oil over moderate heat. Add the shallots and cook,
stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry
paste (or powder) and cook, stirring, until fragrant, about 30 seconds. Add the
chicken broth, coconut milk, ½ teaspoon salt and simmer until reduced to 2
cups, about 5 minutes.
Season the halibut with ¼ teaspoon salt. Arrange the fish in the pan and gently
shake the pan so the fish is coated with the sauce. Cover and cook until the fish
flakes easily with a fork, about 7 minutes.
Steam or microwave the baby spinach for 2 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the
fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season
to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
64
ZA’ATAR CASHEW BISCOTTI
from thePANTRY, Seattle
preparation time:1 hour
makes about 5 dozen biscotti
1 ½ cup all-purpose flour

½ cup cornmeal
½ cup sugar
2 teaspoons baking powder
¾ teaspoon Kosher salt
½ cup grated Parmesan cheese
1 tablespoon plus 1 teaspoon za’atar (dry spice, not paste)
½ cup toasted (10 minutes at 325 degrees) and crushed cashews
2 tablespoons harissa paste
1 tablespoon tomato paste
2 eggs
⅓ cup olive oil
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt,
pepper, Parmesan, za’atar, and cashews and set aside. In another bowl, whisk
together the harissa paste, tomato paste, eggs, and olive oil. Combine the wet
and dry ingredients and stir together until just combined.
Turn the dough out onto a lightly floured table and divide it into 4 parts. Roll
each piece of dough into a 2 ½ inch in diameter log and place on parchment
paper lined baking sheets. Place logs at least 3 inches apart to prevent them
from baking together. Press down lightly on each log to flatten slightly.
Bake the logs for 20 to 25 minutes, until turning golden brown on the edges.
Remove from oven and let cool before slicing.
Lower oven heat to 300 degrees F. Diagonally slice the cooled logs about ⅓-
inch thick and lay on a rack atop a sheet tray. Bake 10 minutes until crisp; cool
completely.
65
ALMOND, LEMON, AND BUTTERCREAM ICE CREAM
adapted from Vegetable Harvest
preparation time: 20 minutes plus freezing time
serves 12
½ cup lemon juice

1 cup sugar plus ¼ cup
¼ cup light corn syrup (I use regular)
½ cup whole un-blanched almonds
2 cups buttermilk, shaken to blend
½ teaspoon almond extract
Combine lemon juice, 1 cup sugar and corn syrup in small saucepan. Place over
medium-low heat and simmer until sugar is dissolved. Cool to room
temperature.
Place almonds in small dry skillet over medium heat. Shake until nuts are
fragrant and evenly toasted, about 2 minutes. Transfer to a plate to cool.
Mix almonds and remaining ¼ cup sugar in food processor or blender. Process
to a powder and set aside for topping.
In a medium bowl, stir cooled lemon syrup, buttermilk, and almond extract.
Refrigerate well. Transfer to ice cream maker and freeze according to
manufacturer’s instructions. Serve in small bowls with almond and sugar
topping.
66
RIGHTEOUS RASPBERRY BROWNIES
from Allrecipes.com
submitted by Dona Malan
serves many
1 teaspoon cocoa powder for dusting, or as needed

4 eggs
2 cups superfine sugar
1 cup margarine, softened
1 cup self-rising flour (or regular flour plus 1 ½ teaspoons of baking powder
and ¼ teaspoon of salt)
1 cup chocolate chunks
¾ cup cocoa powder
1 cup fresh raspberries
Preheat oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish
and dust with 1 teaspoon cocoa powder.
In a large mixing bowl using an electric hand mixer, beat eggs, superfine sugar,
margarine, flour, chocolate chunks, and ¾ cups cocoa powder together until
smooth. Fold raspberries gently into the batter; spoon into the prepared baking
dish.
Bake in the preheated oven until a toothpick inserted into the center comes out
clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before
cutting.
67
CHEWY TAHINI BLONDIES
from Sababa: Fresh, Sunny Flavors from my Israeli Kitchen
by Adeena Sussman
adapted by Kathy Lindenbaum
preparation time:15 minutes
makes 16 squares
½ cup (1 stick) unsalted butter, melted and cooled, or ½ cup olive or vegetable
oil, plus more for buttering the pan
1 ¼ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon ground cardamom (or more to taste if you really like)
½ teaspoon fine sea salt
2 tablespoons lightly toasted black sesame seeds
2 tablespoons lightly toasted white sesame seeds
1 cup lightly packed light or dark brown sugar
2 large eggs
1 tablespoon pure vanilla extract or 2 teaspoons vanilla paste
½ cup pure tahini paste
Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan, then
line the pan with 2 crisscrossing strips of parchment paper, buttering between
each layer, and the top and sides, and leaving a 2-inch overhang on all sides.
In a medium bowl, whisk together the flour, baking powder, cardamom, salt,
pepper, and black and white sesame seeds.
In a large bowl, whisk together the brown sugar, melted butter, eggs, and
vanilla until smooth. Fold the dry ingredients into the wet ingredients until just
incorporated, then fold in the tahini until smooth.
Pour the batter into the prepared pan and bake until golden on the outside and
the center doesn’t jiggle but is still soft, 25 to 30 minutes. (If in doubt, bake a
bit longer.)
Remove from the oven, cool in the pan, and cut into 16 equal squares.
68
LEMON CORNMEAL COOKIES
from Luscious Lemon Desserts by Lori Longbotham
submitted by Judy Gray
preparation time: about 45 minutes plus chilling time
makes 4 dozen
1 ¼ cup all-purpose flour

1 cup yellow cornmeal
Pinch of salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
¼ cup finely grated lemon zest
2 large egg yolks
Whisk the flour and cornmeal together in a small bowl.
Beat the butter, sugar, and zest in a medium bowl with an electric mixer,
beginning on low speed and increasing to medium-high speed, until light and
fluffy. Add the egg yolks and beat to combine well. Reduce the speed to low,
add the flour mixture, and beat on low speed just until blended; the dough will
be crumbly.
Press the dough together with your hands and divide it in half. Place each half
on a sheet of wax paper and form each piece into a 10 x 1¼-inch log. Smooth
each log with dampened fingers. Chill the logs, wrapped in wax paper, for at
least 3 hours, or until firm.
At least 25 minutes before baking, position a rack in the middle of the oven and
preheat the oven to 400 degrees F. Butter 2 large nonstick baking sheets or use
Silpat cookie sheet liners.
Cut each log into ¼ inch thick rounds and arrange the rounds 2 inches apart on
the baking sheets. Bake, 1 sheet at a time, for 10 minutes, or until the edges of
the cookies are golden brown. Transfer the cookies to a wire rack and let cool.
These cookies are very lemony and have a change of pace texture with the
addition of the cornmeal. I use Silpat cookie sheet liner on the cookie sheets
and wait until the cookies have cooled a little before removing them from the
pan.
69
PEAR TART IN ALMOND PASTE
from Francoise Borne
preparation time: about 1 hour
serves 6 to 8
4 ounces butter, softened

⅝ cup sugar
2 tablespoons corn starch
⅝ cup almond flour
2 eggs
5 to 6 large pears, canned or fresh, cut in half, cored
In a medium bowl, combine butter, sugar, eggs, almond flour, corn starch and
stir until smooth. Press the almond paste crust onto the bottom and up the sides
of a 9-inch pie plate and arrange pears flat side down in a circle on top of the
paste.
Bake for 45 to 60 minutes. Let cool.
I make my own, but Francoise uses pate sable that she finds in French
Supermarkets. For your gluten free friends, you can make a crust of a mix of
almond and coconut flour.
70
PAN-BAKED LEMON-ALMOND TART
serves 4
4 eggs
½ to ¾ cup sugar (according to personal taste)
Pinch of salt
½ cup ground almonds
½ cup cream
½ cup sliced almonds, more for garnish
1 lemon, zest and juice
Powdered sugar, for garnish
Heat oven to 400 degrees F. In a medium bowl, combine eggs, sugar, salt,
ground almonds, cream, sliced almonds, lemon zest, and juice.
Melt butter in an 8-inch ovenproof skillet over low heat. When foam has
subsided, add almond mixture to pan, tilting pan to distribute batter evenly.
Continue to cook tart on stovetop until edges just begin to set, then put pan in
oven and finish cooking, about 10 to 15 minutes more.
When tart is done, put it in broiler for about a minute or until just golden on top.
Sprinkle with powdered sugar and sliced almonds. Serve.
71
CARDAMOM-PISTACHIO CARROT CAKE
from Bon Appétit
serves many
Cake
Vegetable oil (for pan)
3 medium carrots, peeled
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup raw pistachios
3 large eggs, room temperature
1 cup dark brown sugar
¼ cup granulated sugar
1 ¾ teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoon ground cardamom
½ teaspoon ground cinnamon
1 ¼ teaspoon Diamond Crystal or ¾ teaspoon Morton kosher salt
1 ½ cups all-purpose flour
Glaze
½ cup carrot juice
½ cup heavy cream
½ cup granulated sugar
¼ teaspoon Kosher salt
For the cake: Place rack in middle of oven and preheat to 350 degrees F.
Lightly coat bottom and sides or a 9 inch-diameter cake pan with oil. Line
bottom of pan with a round of parchment paper and smooth to eliminate any air
bubbles.
Grate carrots on the large holes of a box grater. Measure out 2 ½ cups of the
carrots; reserve remaining carrots for another use.
Set a fine mesh sieve over a measuring glass and place next to stove. Heat
butter in a medium saucepan over medium until foaming, about 2 minutes. Add
pistachios and cook, stirring often, until butter browns and nuts smell toasty,
72
about 5 minutes. Pour mixture through prepared sieve, scraping in all of the
browned bits; set nuts and brown butter aside.
Crack eggs into a large bowl; add brown sugar, granulated sugar, baking
powder, baking soda, cardamom, cinnamon, and salt. Using an electric mixer
on high speed, beat 3 minutes (mixture should be thick, pale, and increased in
volume). Decrease speed to medium-high and gradually stream in reserved
brown butter (including browned bits); beat until combined. Coarsely chop
reserved pistachios. Using a rubber spatula, fold in flour until almost
completely combined, then add nuts and carrots and continue to fold until
everything is incorporated. Scape batter into prepared pan; smooth surface.
Place pan on a clean smooth surface and give it a fast 360-degree spin (this
pushes the batter up the sides of the pan and minimizes doming during baking).
Bake cake until deeply browned and a tester inserted into the center comes out
clean, 50 to 55 minutes. Let cake cool in pan. Run a small offset spatula or
butter knife around perimeter of cake to loosen. Place a plate upside down over
the cake and invert cake onto plate, flat side up. Remove parchment paper.
For the glaze and assembly: Place a small plate in the freezer. Cook carrot
juice, cream, granulated sugar, and salt in a small saucepan over high heat (do
not stir) until thick like lava, 8 to10 minutes. Mixture will initially bubble and
foam vigorously and look like it’s going to boil over; but it won’t! Don’t be
tempted to reduce the heat; the bubbling will subside, and mixture will thicken.
You want it to be thick enough to stick to the cake, but do not let it brown. Test
glaze by putting a small dollop on the cold plate; when you run your finger
through the glaze, it should leave a defined trail.
Once the glaze is thick enough, remove the pan from heat and stir in butter. Let
cool until you can comfortably hold your finger in it, about 15 minutes. Stir
glaze well and pour over center of cake, nudging to the edges with offset
spatula or butter knife. Pop any air bubbles with a toothpick. Let glaze cool at
least 10 minutes before slicing cake.
73
CITRUSY CHEESECAKE
preparation time: 45 minutes, plus cooling and chilling
serves 8 to 10
For the crust:

8 ounces vanilla wafers or graham crackers
3 tablespoons light brown sugar
6 tablespoons unsalted butter, melted
Pinch of Kosher salt
For the filling:

1 pound (two 8-ounce rectangular packages) cream cheese, preferably room
temp.
1 cup sour cream or full-fat Greek yogurt
½ cup granulated sugar
2 large eggs
3 tablespoons fresh grapefruit, lemon, lime, or orange juice
3 tablespoons finely grated grapefruit, lemon, lime, or orange zest
Pinch of Kosher salt
Sliced citrus, for serving
Flaky sea salt, for serving
Make the crust: Heat oven to 325 degrees F. Pulse wafers in a food processor
until you’ve got a nice fine crumb (but not a powder). You can also do this by
hand, if you like, by placing the cookies in a resealable bag and crushing or
smashing with a skillet or rolling pin, but you will need a food processor for the
filling.
Transfer crumbs to a medium bowl and add brown sugar and butter, followed
by a pinch of salt. Using your hands, mix until the crumbs are evenly coated
and the mixture has a nice, wet-sand texture.
Press the crust onto the bottom and up the sides of a 9-inch pie plate, tart pan or
springform pan. (Alternatively, you could use a cake pan lined with parchment.
You can even use an 8-by-8-inch baking dish here, although expect a slightly
thicker outcome.) Use the bottom of a measuring cup or small bowl to make
sure the crust is really pressed in there, otherwise the cake could be challenging
to cut later.
74
Bake the crust until it is lightly golden brown at the edges (it gets baked one
more time, so best not to overdo it here), 10 to 12 minutes.
Make the filling: Combine cream cheese, sour cream, and granulated sugar in
the bowl of a food processor and process until the mixture is extremely smooth
and well blended, a minute or two, scraping down the sides as needed to
incorporate any stubborn chunks of cream cheese. Add eggs, grapefruit juice,
zest and a pinch of Kosher salt and keep processing until it’s even smoother and
creamier than before (a miracle!), another 30 seconds or so.
Pour filling into baked crust (you may have some leftover filling depending on
your chosen vessel) and bake until mostly set (a little jiggle is fine), 20 to 30
minutes. The filling should not brown at all. Turn oven off and open the door a
crack. Let the tart sit in the oven for a few minutes before transferring it to a
wire rack on the counter to cool completely. Then place the tart in the
refrigerator
to chill for at least 1 hour. (This is to prevent any unsightly cracks from
appearing on the surface, which can happen when there is a sudden or drastic
change in temperature.) To serve, scatter fresh citrus slices on top and sprinkle
with a little flaky salt.
75
PERSIMMON CAKE WITH CREAM CHEESE ICING
from Epicurious
preparation time: about 90 minutes, including baking
serves 12 to 16
Cake
¾ cup dried currants
¼ cup brandy or whiskey
2 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
¾ teaspoon salt
½ teaspoon freshly grated nutmeg
1 ⅔ cups granulated sugar
¾ cup unsalted butter, melted
1 ½ cups persimmon puree
3 large eggs
2 teaspoons vanilla extract
1 ½ cups walnuts or pecans, toasted and finely chopped
Icing
4 ounces cream cheese
1 tablespoon salted butter, at room temperature
½ teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
⅔ cup powdered sugar, sifted
4 or 5 teaspoons water
Preheat the oven to 350 degrees F. Coat a 10-cup Bundt cake or tube pan with
butter or non-stick cooking spray.
To make the cake: In a small saucepan over medium heat, bring the currants
and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.
Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and
nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the ¾ cup
melted butter, persimmon puree, eggs, and 2 teaspoons vanilla.
76
Make a well in the center of the flour mixture, add the persimmon mixture, and
gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts.
Mix just until everything is moistened; don’t overmix.
Scrape the batter into the prepared pan and bake until a toothpick inserted into
the cake comes out clean, about 1 hour. Remove from oven and let cool
completely. Once cool, invert the cake onto a serving plate.
To make the icing: In a stand mixer fitted with the paddle attachment, beat
together the cream cheese and 1 tablespoon butter on high speed until smooth.
Beat in the ½ teaspoon vanilla and the lemon juice, then gradually add the
powdered sugar, beating on high speed until smooth. Add the 4 teaspoons
water; the icing should be pourable. If necessary, add 1 more teaspoon water.
Spoon the icing around the top of the cake, then tap the plate on a folded
kitchen towel on the countertop to encourage the icing to run down the sides of
the cake.
77
BAKED EGGS WITH CRÈME FRAÎCHE AND SMOKED SALMON
serves 6
2 tablespoons unsalted butter, plus more for greasing the ramekins

⅔ cup thinly sliced shallots (2 or 3 shallots)
½ teaspoon fine sea salt, divided
¾ cup heavy cream, divided
⅓ cup crème fraîche
1 tablespoon chopped fresh dill, plus more for serving
½ teaspoon finely grated lemon zest
12 large eggs, at room temperature
4 ounces smoked salmon
Heat oven to 400 degrees F, and brush six 8-ounce ramekins or ovenproof
custard cups with butter. Place the ramekins or cups on a rimmed baking sheet.
Melt 2 tablespoons butter in a medium skillet over medium heat. Stir in shallots
and ¼ teaspoon salt, and cook until very soft, 7 to 10 minutes, reducing heat, if
necessary, to prevent browning.
Stir in 6 tablespoons cream, the crème fraîche, dill, lemon zest, and remaining
¼ teaspoon salt. Remove from heat. Divide mixture among the ramekins.
Crack 2 eggs into each ramekin and float 1 tablespoon of cream on top of each
of them, then sprinkle tops with salt and pepper. Bake until egg whites are just
set, and yolk is still runny, 12 to 16 minutes. (The eggs will look slightly puffed
at the center and that’s OK. The eggs will continue to cook once out of the
oven.) Remove from oven and transfer ramekins onto individual plates for
serving.
To serve, top each ramekin with some of the smoked salmon and a little more
dill. Serve warm.
78
EGGS NORTH BEACH
serves 4
8 eggs at room temperature

1 sheet pizza (tomato) focaccia from Liguria Bakery
8 paper thin slices imported prosciutto from Molinari Delicatessen
½ cup freshly grated Parmigiano-Reggiano from Molinari Delicatessen
Cut focaccia into 4 equal parallel strips and arrange on cookie sheet.
Cover each strip with two slices prosciutto.
Poach eggs in simmering water. Once whites have set, but while yolks are still
more runny than you might like for serving, lift eggs out of water one by one
with perforated dipper or slotted spoon and arrange on focaccia, two per strip.
Note that you need not worry about timing, with some eggs getting cold before
others, since last step in process reheats them all.
Distribute grated cheese on whole assemblage and place cookie sheet under
broiler until cheese browns.
Serve each strip of focaccia in the center of a round dinner plate, leaving narrow
arched space on each side for garnish such as cut fruit.
79
OLD-FASHIONED NO-KNEAD ENGLISH MUFFINS
from SeriousEats.com recipe by Stella Parks
adapted by Pat McGuire
submitted by Judy Gray
makes 1 dozen
1 ½ cup bread flour

1 ½ cup white whole wheat flour
1 ½ teaspoon Kosher salt
1 ¼ teaspoon (one envelope) instant yeast (not rapid-rise)
1 ½ cup cold milk (any % will do)
1 egg, cold
⅛ cup honey
1 cup fine cornmeal, for dusting
2 tablespoons butter or olive oil
Whisk the first four dry ingredients together in a large bowl. Then whisk four
wet ingredients together in small bowl and pour them into ‘flour’ bowl. Stir for
5 mins. Batter will be sticky and elastic. It’s okay to add a small amount of
flour to make batter more pliable.
Cover bowl with plastic and set on kitchen counter for 4 to 5 hours (or in oven
at 90 to 100 degrees F if your oven has a proof setting).
Sprinkle cornmeal on cutting board and roll dough into a rectangle about 1 inch
in thickness, adding more flour to prevent sticking. Cut into 2 ½ inch circles.
Sprinkle with cornmeal. Place on cookie sheet, cover with plastic wrap and
refrigerate for 12 to 48 hours.
Preheat skillet to just below medium high, add small amount of butter or oil
and, when slightly sizzling, place 3 to 4 rounds of dough on skillet. Cook for 5
to 8 minutes until golden brown and then cook other side, another 5 to 6 mins.
The muffins will rise to be about 1 ½ inches. Transfer to rack and cool. Repeat
with remaining rounds.
This recipe is great for a “Shelter in Place” project because the muffins need
attention all during the day! Enjoy!
80
FOCACCIA WITH OLIVES
from Olive Oil Cooking
serves 4
1 package active dry yeast (2 ½ teaspoons)

2 cups all-purpose flour, plus ¼ cup for shaping
½ teaspoon plus 1 teaspoon sea salt flakes, divided
2 tablespoons extra virgin olive oil, preferably Italian
Finely shredded zest of 2 oranges and the juice of 1 orange
¼ cups extra virgin olive oil
2 garlic cloves, crushed
2 tablespoons fresh rosemary leaves, coarsely chopped
½ teaspoon coarsely crushed black pepper
1 cup dry-cured black olives
Put the yeast, flour, and ½ teaspoon sea salt in a food processor fitted with a
plastic blade. Pulse briefly to sift the ingredients. Mix the oil with ⅔ cup warm
water and, with the machine running, pour in all at once through feed tube.
Process, in short bursts, for 15 seconds until a soft mass forms (not a ball). It’ll
be sticky and soft. Scoop out dough, adding extra ¼ cup flour as you knead,
roll, pat, and thump down the dough for 2 minutes. Put the ball of dough in an
oiled bowl and enclose the bowl in a large plastic bag. Leave in a warm place
until dough has doubled, about 50 minutes.
Pat and stretch the dough into a 10 x 8-inch rectangle. Transfer to an oiled oven
tray. Prod dough all over with your fingertips to form dimples to take the
topping.
For the topping: Mix orange zest and juice, oil, garlic, rosemary, pepper, and
½ teaspoon salt in a bowl. Pour mixture over the dough. Sprinkle olives on top,
pushing them well into the dimples. Set aside for 30 minutes to rest the dough.
Meanwhile, preheat oven to 400 degrees F. Bake focaccia for 25 to 30 minutes

or until crusty and aromatic. Sprinkle with ½ teaspoon salt. Cut into generous
squares, then serve hot or warm, with red wine.
For an alternative topping, mix oil with sliced green onions and half the salt
and pour mixture over the dough.
81
PIPERADE
from Olive Oil Cooking
submitted by Wells Whitney
serves 6 to 8

1 Spanish onion, sliced into rings
3 to 5 garlic cloves, sliced
2 red bell peppers, halved, seeded, and sliced
2 ripe red tomatoes, peeled and sliced
6 eggs
4 slices jamon serrano or prosciutto or crispy bacon strips
Sea salt and freshly ground black pepper
1 dried red chili, crumbled (optional)
Heat 3 tablespoons of the oil in a heavy skillet over medium heat. Add the
onions and garlic and sauté until soft and fragrant but not browned. Add the
peppers and tomatoes. Cover the skillet with a lid, reduce the heat, and cook to
form a soft, thick mixture, about 8 to 12 minutes. Add salt and pepper to taste.
Break the eggs into a bowl, add salt and pepper, and gently stir with a fork.
Using a spatula, push a space clear near the center of the skillet. Add the
remaining oil to the space, then pour in the eggs. Stir gently over medium heat
until semi-set. Turn off the heat.
Fold the slices of ham into rosettes or pleats, then add to the pan. Sprinkle some
hot chili on top, if using, and serve straight from the pan.
Rounds or triangles of bread fried in olive oil are often served as an

accompaniment. This Piperade is only one version, other meats or fish could be
substituted for the ham and eggs. Or the pepper, tomato, onion mixture from the
first paragraph above could be served as a side dish itself. Yellow peppers
could be mixed with a red one.
82

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OUR FAVORITE RECIPES 2020

OUR FAVORITE RECIPES 2020

CONTRIBUTORS AND TESTERS:

Madeline Brown, Claudine Cheng, Jan Chernoff, Julie Christensen, Marilyn

Head Project Manager: Wells Whitney

STARTERS Crabby Noodle Appetizer and Crabs……………....……… 1

SALADS Charred Corn Salad………………………………………... 4

SOUPS & Cabbage and White Bean Soup with Sausage………....….. 11

SIDE DISHES Roasted Carrots with Coriander Seeds and Garlic………… 21

PASTA & Linguine with Melted Onions and Cream…………………..…. 29

MAIN Chili con Carne Pizza…………………………...……………... 39

DESSERTS Za’atar Cashew Biscotti……………………………………….. 65

BRUNCH Baked Eggs with Crème Fraȋche and Smoked Salmon……….. 78

CONTRIBUTORS AND TESTERS:

Madeline Brown, Claudine Cheng, Jan Chernoff, Julie Christensen, Marilyn

Head Project Manager: Wells Whitney

In the desktop version, the blog is searchable!

STARTERS Crabby Noodle Appetizer and Crabs……………....……… 1

SALADS Charred Corn Salad………………………………………... 4

SOUPS & Cabbage and White Bean Soup with Sausage………....….. 11

SIDE DISHES Roasted Carrots with Coriander Seeds and Garlic………… 21

PASTA & Linguine with Melted Onions and Cream…………………..…. 29

MAIN Chili con Carne Pizza…………………………...……………... 39

DESSERTS Za’atar Cashew Biscotti……………………………………….. 65

BRUNCH Baked Eggs with Crème Fraȋche and Smoked Salmon……….. 78

1 (1 pound) pork tenderloin

Meanwhile, place egg, 2 tablespoons lemon juice, mustard, capers, and

FENNEL PICKLES WITH TURMERIC

2 to 3 medium fennel bulbs, sliced ⅛-inch thick

4 ears sweet corn

2 pounds fresh, thin baby carrots

1 large shallot, sliced thin

In a non-reactive bowl, whisk vinegar, paprika, mayonnaise, ¼ teaspoon salt,

⅔ cup pistachios or other nuts (pine nuts or cashews)

Heat oven to 350 degrees F. On a rimmed baking sheet, spread pistachios in an

While asparagus steams, finely chop 3 tablespoons mixed soft herbs. In a

Salad and Assembly

Vinaigrette can be made 3 days ahead; chill

4 tablespoons olive oil, divided

Transfer sausages and cabbage to bowl.

Can be made one day ahead.

1 large onion, coarsely chopped

Preheat oven to 300 degrees F.

In a medium bowl, combine onion, garlic, and ginger. Trim a handful of

Meanwhile, prepare your garnishes. Spread ½ cup coconut flakes on a rimmed

Using an upright blender (vs. an immersion blender) allows you to create a

2 to 3 pounds bone-in, skin-on chicken legs, thighs, drumsticks or a mix

1 ½ pound, skinless, boneless cod or halibut fillets

Meanwhile, heat remaining 2 tablespoons ghee in a small skillet over medium-

Can be made up to two days ahead.

1 ½ pounds large plum tomatoes, each cut lengthwise into 6 wedges

Preheat oven to 400 degrees F.

Delicious over pasta or as a sauce for chicken or fish.

2 ¼ pounds carrots, peeled and sliced into ½ by 3-inch batons

Preheat the oven to 425 degrees F.

2 pounds fresh asparagus

Preheat oven to 400 degrees F.

Roast the asparagus for 12 to 25 minutes (depending upon thickness of the

Preheat the oven to 350 degrees F.

3 bell peppers (one red, one orange, one yellow)

Marinate peppers in remaining ingredients. Can be served immediately and will

2 pounds small brussels sprouts, trimmed

Place a rack in lower third of oven; preheat to 450 degrees F.