Okra Cornmeal Cakes

Serve these delicious okra cakes in bite-size bits for a cocktail nibble or larger cakes for a side dish. In the middle of summer, try adding fresh corn cut off the cob as well. The larger cakes are also brilliant layered with a soft, creamy cheese,
such as fresh goat cheese or ricotta and thickly sliced tomato to make a
Napoleon.

• 
  
  2 cups fine yellow cornmeal
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1 tsp. fine sea salt
  
  


• 
  
  1 large egg, lightly beaten
  
  


• 
  
  1-1/2 cups water, more if needed
  
  


• 
  
  8 oz. okra, stems trimmed and sliced 1/4-inch thick
  
  


• 
  
  1 jalapeño, cored, seeded, and finely chopped
  
  


• 
  
  1 clove garlic, mashed into a paste
  
  


• 
  
  1/4 cup corn oil, for frying
  
  

Line a plate with paper towels. Set aside.

To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and fine salt. In a second bowl or large liquid measuring cup, combine the egg and water. Add to the dry ingredients and whisk until smooth. Add the okra, jalapeño, and garlic. Stir to combine. (The batter is thick, but should be wet, not dry. Add water as needed; the amount will depend on the size grind of the cornmeal.)

To fry the griddle cakes, heat the oil in a cast-iron skillet over medium heat. Scoop 1/4 cup of batter onto the heated skillet and press into an even layer. Repeat with additional batter, without crowding. Cook the cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Transfer to the paper towel–lined plate. While hot, season with salt and pepper. Repeat with remaining batter. Serve immediately.

Yuca Fries with Garlic Mojo

Mojo (mo-ho) is the Caribbean word for “sauce,” and this garlic mojo is the perfect accompaniment to fried yuca. Peeled frozen yuca chunks can be substituted for fresh (don’t defrost before boiling).

• 
  
  Kosher salt
  
  


• 
  
  1 large fresh yuca (about 1-1/2 lb.)
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/4 cup finely chopped garlic (about 8 large cloves)
  
  


• 
  
  1/4 cup finely chopped red onion
  
  


• 
  
  1/4 cup fresh lemon juice
  
  


• 
  
  4 to 5 cups vegetable oil for frying
  
  

Fill a 4- to 5-quart pot halfway with well-salted water and bring to a boil over high heat.

Completely remove the yuca’s brown skin and the purple layer under it with a vegetable peeler. Cut crosswise into 3-inch cylinders and halve the cylinders lengthwise.

Boil the yuca, covered, until tender when pierced with a fork, 30 to 45 minutes. Drain the yuca and transfer to a cutting board. Remove any hard, fibrous cores with a fork. Cut the yuca into 1/2-inch-thick sticks and let cool and dry.

Meanwhile, position a rack in the center of the oven and heat the oven to 200°F. Line a baking sheet with paper towels. Combine the olive oil, garlic, onion, lemon juice, and 2 tsp. salt in a 1-quart saucepan and set aside.

Heat 1/2 inch of vegetable oil in an 11- to 12-inch straight-sided sauté pan or skillet over medium-high heat until shimmering hot. Working in batches of 12 to 15, cook the yuca, turning occasionally and separating the pieces as needed, until golden, about 6 minutes. Transfer the fries to the lined baking sheet to drain, sprinkle with salt, then transfer to another rimmed baking sheet and keep warm in the oven while cooking more batches. They’ll stay crisp in the oven for about 45 minutes.

Heat the olive oil mixture over medium heat, whisking occasionally, until fragrant and the garlic and onion are soft, about 4 minutes. Transfer to a dipping bowl and serve with the fries.

Roasted Eggplant with Chiles, Peanuts & Mint

I usually serve this dish as an appetizer, but you can also serve it as a side dish for roasted lamb or pork.

• 
  
  1/4 cup unsalted peanuts
  
  


• 
  
  5 Tbs. plus 1 tsp. peanut oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 skinny Japanese eggplant (about 7 inches long and 1-1/2 inches in diameter)
  
  


• 
  
  1/4 tsp. crushed red pepper flakes; more to taste
  
  


• 
  
  2 Tbs. fresh lime juice
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  12 medium fresh mint leaves, coarsely torn (about 3 Tbs.)
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

Scatter the peanuts in a pie plate or other small baking dish and toss them with 1 tsp. oil and a generous pinch of salt. Roast, shaking the pan once or twice, until they are golden brown, about 5 minutes. Set aside to cool, and then coarsely chop them. Reduce the oven temperature to 375°F.

Rinse the eggplant. Trim off their tops and then cut the eggplant in half lengthwise. In a large, shallow bowl, toss the eggplant with 2 Tbs. of the oil and the red pepper flakes. Put the eggplant cut side up on a rimmed baking sheet and sprinkle generously with salt. Roast until the eggplant is tender when pierced with a fork and the flesh is a light golden brown, 10 to 12 minutes.

Meanwhile, in a small dish, whisk the remaining 3 Tbs. oil with the lime juice, honey, and 1/4 tsp. salt. Season to taste with more salt, if necessary.

With the eggplant still on the center rack, turn the broiler on to high and broil the eggplant until well browned on top, about 5 minutes. Transfer the eggplant to a serving platter. Drizzle with the dressing. Sprinkle with mint and peanuts and serve.

Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1 Tbs. finely chopped flat-leaf parsley
  
  


• 
  
  Hot pepper sauce, to taste
  
  


• 
  
  2 slices cooked bacon, finely chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Smoked paprika, for garnish
  
  

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Lamb Meatballs with Yogurt Sauce

These Moroccan-spiced meatballs show up at family meal at Gramercy Tavern, where they’re served with a simple yogurt sauce that provides a creamy counterpoint and a cooling cucumber salad. They are seasoned with ras el hanout, a spice blend found in Middle Eastern markets. You bake the meatballs on a rack set on a baking sheet, rather than browning them on the stovetop, for a dish that cooks while you do something else.

For the meatballs

• 
  
  1 Tbs. pine nuts
  
  


• 
  
  1 lb. ground lamb shoulder
  
  


• 
  
  1 Tbs. ras el hanout, or more to taste
  
  


• 
  
  1 Tbs. kosher salt, or more to taste
  
  


• 
  
  2 garlic cloves, finely chopped
  
  

For the sauce

• 
  
  2 cups Greek yogurt or labneh
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  


• 
  
  1/2 cup olive oil
  
  


• 
  
  1/4 cup finely chopped fresh Italian parsley
  
  

Make the meatballs

Preheat the oven to 425ºF. Set a rack on a baking sheet.

Toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes, stirring so that they don’t burn. Transfer to a plate to cool, then chop them.

Put the lamb in a large bowl. Flatten it out, sprinkle the pine nuts, ras el hanout, salt, and garlic over it, and mix well by hand. To test for seasonings, flatten a tablespoon of the mixture into a patty, sear it in a small nonstick skillet over medium-high heat, and taste it. Add more salt and/or ras el hanout if necessary to the rest of the lamb mixture.

Moisten your hands and form the lamb mixture into 8 meatballs, about 2 inches in diameter, moistening your hands again if the mixture starts to stick. Arrange on the rack on the baking sheet and bake for 15 minutes, or until golden brown. Remove the meatballs from the oven and let stand for 5 minutes to finish cooking.

Make the sauce

Put the yogurt in a bowl and season with salt and white pepper to taste. Stir in the oil. Slowly add up to 1/2 cup water, until the sauce is the consistency you like. Stir in the parsley.

Put the meatballs on a platter, spoon the sauce over them, and serve.

Asparagus Fries with Smoked Paprika Aïoli

Serve these surprising and delicious “fries” as an appetizer or with your favorite burger.

For the aïoli

• 
  
  4 large cloves garlic, unpeeled
  
  


• 
  
  2/3 cup mayonnaise
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. smoked paprika
  
  


• 
  
  1 tsp. fresh lemon juice, more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the asparagus fries

• 
  
  3 cups vegetable oil
  
  


• 
  
  2 large eggs, beaten
  
  


• 
  
  1 medium lime, juiced
  
  


• 
  
  3/4 cup unbleached all-purpose flour
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup panko
  
  


• 
  
  1 lb. thick asparagus spears, trimmed, peeled, and halved crosswise
  
  

Make the aïoli

Put the garlic in a small saucepan, add cold water to cover by least 1/2 inch, and bring to a boil over high heat. As soon as the water boils, drain and repeat the process once more. Rinse the garlic with cold water to cool and then peel and mince the cloves.


In a medium bowl, whisk the poached garlic with the mayonnaise, olive oil, smoked paprika, and lemon juice until smooth. Add more lemon juice, salt, and pepper to taste. Refrigerate for at least 1 hour to meld the flavors.

Make the asparagus fries

In a 3-quart saucepan fitted with a candy thermometer, heat the oil over medium-high heat to 375°F.


In a small bowl, whisk the eggs with the lime juice and 2 Tbs. water.


Put the flour on a small plate and season generously with salt and pepper. Put the panko on another small plate. Dredge the asparagus in the flour and shake off any excess. Dip the asparagus in the egg mixture and then the panko to coat. Working in batches, fry the asparagus until golden-brown, about 3 minutes. With a slotted spoon, transfer to paper towels to drain briefly. Sprinkle with salt and serve with the smoked paprika aïoli.

Sweet and Spicy Sesame Chicken Kebabs

A great hors d’oeuvre, the kebabs are also delicious for dinner, served with rice and seared baby bok choy. If using wooden skewers, soak them for at least 20 minutes before threading.

• 
  
  Nonstick cooking spray
  
  


• 
  
  1/2 cup hoisin sauce
  
  


• 
  
  1/4 cup medium sherry, preferably amontillado
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  3/4 tsp. Chinese five-spice powder
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  1-1/4 lb. boneless, skinless chicken thighs
  
  


• 
  
  1/4 cup toasted sesame seeds
  
  


• 
  
  1/4 cup thinly sliced scallions
  
  

Position a rack about 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with aluminum foil and coat the foil with cooking spray.

In a medium bowl, combine the hoisin, sherry, soy sauce, oyster sauce, garlic, five-spice powder, and red pepper flakes.

Trim and cut the chicken into 1-inch pieces. Add the chicken to the sauce and toss to coat. Thread the chicken onto 6-inch skewers, using 3 to 4 pieces for each skewer and leaving some space between the pieces. Arrange the kebabs in a single layer on the prepared baking sheet and broil until well browned, about 6 minutes. Flip and continue broiling until the chicken is cooked through, about 4 minutes more. If the chicken begins to burn, move the rack down one level.

Transfer the kebabs to a serving platter or dinner plates, sprinkle with the sesame seeds and scallions, and serve.

Deviled Eggs with Crabmeat and Cayenne

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.  

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. dry sherry
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  Big pinch cayenne
  
  


• 
  
  2 oz. crabmeat picked over and shredded (scant 1/4 cup)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Fresh lemon juice, to taste
  
  


• 
  
  Paprika for sprinkling (optional)
  
  

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.

Devilish Eggs

These deviled eggs have an indulgent filling boldly flavored with all the classic tongue-tingling tastes: mustard, hot sauce, and a spike of horseradish. They are garnished old-school style with a sprinkle of paprika, giving you everything you expect from traditional deviled eggs. The only unexpected thing is that these are good for you, thanks to my secret ingredient, silken tofu, which is so creamy and rich it lets you use less egg yolk and mayonnaise. Don't tell your guests and they'll never know. Just ask my husband, a self-proclaimed deviled egg connoisseur, who couldn't stop eating them.

• 
  
  1 dozen large eggs
  
  


• 
  
  2/3 cup silken tofu, drained
  
  


• 
  
  1 Tbs. mayonnaise
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1/2 tsp. hot pepper sauce, plus more to taste
  
  


• 
  
  2 tsp. prepared horseradish
  
  


• 
  
  2 Tbs. chopped fresh chives, plus more for garnish
  
  


• 
  
  Salt and freshly ground black pepper to taste
  
  


• 
  
  1/4 tsp. paprika
  
  

Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from the water and run under cold water for about 1 minute, until cool enough to touch. Peel the eggs under cold running water. Pat them dry.

Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them. Set aside the whites. Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish, and chives. Season with salt and pepper.

Spoon the yolk mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika and chives.

Steamed Artichokes with Tarragon-Mustard Vinaigrette

Steaming is the most basic way to cook artichokes. In this recipe, aromatics like peppercorns and bay leaves in the cooking water add extra flavor.

For the vinaigrette

• 
  
  1 small shallot, minced
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  Sea salt
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. whole-grain mustard
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. chopped fresh tarragon
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  

For the artichokes

• 
  
  Six 1x3-inch strips lemon zest, white pith removed
  
  


• 
  
  1 Tbs. black peppercorns
  
  


• 
  
  2 dried bay leaves
  
  


• 
  
  2 thyme sprigs
  
  


• 
  
  Two 3- to 4-inch sprigs fresh tarragon
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large artichokes, trimmed 
  
  

Make the vinaigrette

Mix the shallot with the vinegar and 2 pinches sea salt and let sit for 5 minutes to mellow the flavors. Whisk in the two mustards and then slowly whisk in the olive oil in a slow, steady stream. When the oil has been incorporated, add the tarragon and parsley.

Prepare the artichokes

In a 6- to 8-quart stockpot, combine 2 cups water with the lemon zest, peppercorns, bay leaves, thyme, tarragon, and 1 tsp. salt and bring to a boil over high heat. Put a steamer basket in the pot and arrange the artichokes bottom side down in the basket. Sprinkle the artichokes with 1 tsp. salt. Cover, reduce the heat to a simmer, and steam until completely tender and the leaves pull away easily, 30 to 45 minutes. Serve the artichokes hot or at room temperature with individual dipping bowls of the vinaigrette.

Grilled Eggplant Rolls with Feta and Olives

Luscious grilled eggplant slices filled with tangy feta, briny olives, and fresh herbs make an elegant yet easy summer starter or light dinner.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  Extra-virgin olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup crumbled feta
  
  


• 
  
  2 Tbs. chopped pitted Kalamata olives
  
  


• 
  
  2 Tbs. chopped mixed fresh herbs (such as chives, parsley, and basil); more for garnish
  
  

Prepare a medium-hot (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

In a small bowl, combine the feta, olives, and herbs.

Spread the eggplant slices on a work surface. Put 1 heaping Tbs. of the feta mixture at the wider end of each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little oil, pepper, and more chopped herbs.

Mini Pizzas with Arugula, Peppers, and Prosciutto

You can find pizza dough at many supermarkets. If you have to buy more than the 3/4 lb. needed for this recipe, you can freeze the leftover dough. 

• 
  
  5 tsp. extra-virgin olive oil
  
  


• 
  
  3/4 lb. pizza dough, preferably whole wheat, thawed if frozen
  
  


• 
  
  1 14-1/2-oz. can whole tomatoes, drained
  
  


• 
  
  1 tsp. dried oregano
  
  


• 
  
  1 large clove garlic, chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 cups lightly packed arugula, chopped
  
  


• 
  
  1/2 cup thinly sliced roasted red peppers (rinsed if jarred)
  
  


• 
  
  1-1/2 oz. thinly sliced prosciutto di Parma, cut into thin strips (about 1/2 cup)
  
  


• 
  
  1 cup grated part-skim mozzarella
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  Crushed red pepper flakes (optional)
  
  

Lightly coat a large bowl with 1 tsp. of the oil. Put the dough in the bowl, cover loosely, and let sit at room temperature until supple and relaxed, 45 minutes to 1 hour.

Position racks in the top and bottom thirds of the oven and heat the oven to 475°F. Meanwhile, put the tomatoes, oregano, garlic, 2 tsp. of the oil, and 1/2 tsp. each salt and pepper in a food processor; pulse to make a chunky sauce.

Lightly oil 2 baking sheets with the remaining 2 tsp. oil. Divide the dough into quarters. Divide each quarter into 3 equal parts; you’ll have twelve 1-oz. pieces of dough. (Alternatively, use a scale to divide the dough.) Shape each piece of dough into a 3-inch round and put on the baking sheets.

Spread about 1 scant Tbs. of the sauce over each dough round, leaving a little border around the edge for the crust. Top each with a mound of arugula, then some strips of pepper and prosciutto. Sprinkle the mozzarella and Parmigiano on top.

Bake until the cheese is bubbling and the crust is browned, 12 to 14 minutes, rotating and swapping the pans’ positions about halfway through for even baking. Sprinkle with crushed red pepper flakes (if using) and serve.

Grilled Okra with Smoked Paprika-Shallot Dip

Grilled okra is great finger food: Just dip and eat. Let the grill heat for 15 to 20 minutes to make sure it’s nice and hot before cooking the okra. High heat ensures that okra cooks quickly and maintains its crunch.

• 
  
  1 lb. small okra pods (no longer than 2 inches)
  
  


• 
  
  1-1/2 Tbs. canola oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1/4 cup mayonnaise
  
  


• 
  
  1 medium shallot, grated on the large holes of a box grater (about 2 Tbs.)
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. finely chopped fresh cilantro (optional)
  
  


• 
  
  1 tsp. smoked paprika
  
  


• 
  
  1/4 to 1/2 tsp. crushed red pepper flakes
  
  

Prepare a high gas or charcoal grill fire. Partially split each okra pod lengthwise, leaving about 1/2 inch uncut at the stem end. In a large bowl, toss the okra with the oil, 1 tsp. salt, and 1/4 tsp. pepper.

In a small bowl, combine the sour cream, mayonnaise, shallot, lemon juice, cilantro (if using), smoked paprika, red pepper flakes, and 1/2 tsp. salt; set aside.

Grill the okra, flipping once, until the pods are slightly charred and have just split open, about 5 minutes. Transfer to a large platter (don’t overcrowd the platter as residual heat and steam can soften the pods). Serve the okra hot with the dip on the side.

Minestrone with Green Beans and Fennel

There's nothing like a warming bowl of soup on a chilly day. For a vegetarian version of this feel-good hearty vegetable soup, use vegetable broth—preferably homemade.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 medium cloves garlic, smashed
  
  


• 
  
  1/2 lb. green beans, trimmed and cut into 1-inch pieces
  
  


• 
  
  1 small fennel bulb, quartered, cored, and cut into 1/4-inch dice
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  1 14-1/2-oz. can diced tomatoes
  
  


• 
  
  1 15-1/2-oz. can cannellini beans, rinsed and drained
  
  


• 
  
  1/2 cup dried ditalini pasta or small elbows
  
  


• 
  
  1/2 cup freshly grated Parmigiano-Reggiano; more for sprinkling
  
  


• 
  
  6 large fresh basil leaves, coarsely chopped
  
  


• 
  
  Freshly ground black pepper
  
  

Heat the oil and garlic in a medium saucepan over medium heat until the garlic begins to brown, 2 to 3 minutes; discard the garlic. Raise the heat to medium high, add the green beans, fennel, and 3/4 tsp. salt, and cook, stirring, until the beans and fennel begin to soften and brown in places, 5 to 7 minutes. Add the broth and the tomatoes with their juices and bring to a boil. Add the cannellini beans and pasta and return to a boil. Reduce the heat to a simmer, cover, and cook until the pasta and green beans are completely tender, 10 to 12 minutes.

Stir in the cheese and basil and season to taste with salt and pepper. Serve sprinkled with additional cheese.

Charred Peppers with Garlic and Sherry Vinegar

This cool roasted-pepper antipasto is a little Spanish in flavor; it pairs well with all kinds of grilled meats and makes a great summer side dish.

• 
  
  6 medium red bell peppers
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 medium cloves garlic, very thinly sliced (about 1 Tbs.)
  
  


• 
  
  3 Tbs. sherry vinegar
  
  


• 
  
  Freshly ground black pepper
  
  

Prepare a medium gas or charcoal grill fire. Rub the peppers with 1 Tbs. of the oil, set them on the grill, and char on all sides, 8 to 12 minutes total. If the peppers still feel a bit firm, put them in a bowl and cover with plastic—the residual heat will finish cooking them. Or, if the peppers are tender, let them cool at room temperature.

When the peppers are cool enough to handle, skin, core, and seed them. Cut or tear the peppers into strips about 1/2 inch wide and put them in a medium bowl. Season with 1/2 tsp. salt.

Put the remaining 2 Tbs. oil and the garlic in a small skillet and cook over medium heat until the garlic begins to sizzle and turn golden brown, 1 to 2 minutes. Remove the pan from the heat and carefully add the vinegar. Pour the garlic mixture over the peppers, and let cool at room temperature. Season to taste with salt and pepper.

Guacamole with Roasted Chile, Cumin, and Feta

Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.

• 
  
  1 small fresh green New Mexico or poblano chile
  
  


• 
  
  1 medium lime
  
  


• 
  
  3 medium firm-ripe avocados (6 to 7 oz. each), pitted and peeled
  
  


• 
  
  3 medium scallions, white and light-green parts only, chopped
  
  


• 
  
  5 Tbs. chopped fresh cilantro
  
  


• 
  
  1/4 tsp. ground cumin, preferably freshly ground
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup medium-diced fresh tomato
  
  


• 
  
  2 radishes, slivered (about 2 Tbs.)
  
  


• 
  
  1 Tbs. crumbled feta
  
  


• 
  
  Store bought or homemade corn tortilla chips, for serving
  
  

On a gas stove, turn a burner to high and set the chile directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the chile on a baking sheet placed directly under the broiler. Put the chile in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and finely chop.


Finely grate the zest from the lime and then squeeze the juice. Put the avocado in a bowl and coarsely mash with a potato masher. Stir in the lime zest and 2 Tbs. of the lime juice along with the scallions, cilantro, cumin, and 1/2 tsp. salt. Season to taste with salt and lime juice, and then fold in the chile and tomato.


Heap the guacamole into a bowl and garnish it with the radishes and feta. Serve with tortilla chips.

Lebanese Grilled Eggplant Dip

Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup tahini
  
  


• 
  
  1/4 cup Greek yogurt
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  1/4 tsp. za’atar
  
  


• 
  
  Aleppo pepper or paprika
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Put the eggplant in a  food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.

Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.

Chicken Caesar Pizza

The pungent tanginess of a well-made Caesar salad is a restaurant staple. In this pizza, the grilled crust stands in for the croutons and the Parmigiano-Reggiano melts into the chicken for a more intense Caesar experience, one that Brutus would never betray. You can use store-bought pizza dough or make your own.

• 
  
  1 large boneless, skinless chicken breast (about 12 oz.) or 1-1/2 cups shredded cooked chicken breast
  
  


• 
  
  3 Tbs. olive oil, divided
  
  


• 
  
  Kosher salt and freshly ground black pepper to taste
  
  


• 
  
  1/4 cup uncooked grits or polenta, for rolling the dough
  
  


• 
  
  1 8-oz. ball prepared pizza dough, at room temperature
  
  


• 
  
  1/2 cup Roasted Garlic Paste
  
  


• 
  
  1-1/4 cups grated Fontina cheese
  
  


• 
  
  1 heart of romaine, cut crosswise into 1/2-inch-wide ribbons
  
  


• 
  
  2 Tbs. homemade or store-bought Caesar salad dressing  
  
  


• 
  
  2 Tbs. freshly grated Parmigiano-Reggiano cheese
  
  

If you’re not using leftover chicken, preheat the grill per the master instructions below.

Brush the chicken breast with 1 Tbs. of the oil and season with salt and pepper. Place the chicken on the cooking grate directly over the heat and grill until no longer pink in the middle, 10 to 12 minutes. Set aside and, when almost ready to use, cut into 14-inch-thick strips.

Roll out and shape the dough, then grill the first side of the crust per the master instructions below. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the garlic paste, then top with the chicken and sprinkle with the Fontina.

Finish grilling the pizza per the master instructions below.

Just before the pizza is done, toss the romaine with the dressing and 1 Tbs. of the Parmigiano in a medium bowl. Remove the pizza from the grill and immediately top with dressed romaine. Sprinkle with the remaining 1 Tbs. Parmigiano and season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.


• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.


• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.


• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.


• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.


• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.


• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.


• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.


• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.


• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Grilled Tomatillo Salsa

If you make this salsa just before serving it, the tomatillos will still be hot from the grill and give the salsa an appealing warmth. But you can also make it a day or so ahead, chill it, and serve it later—just let the salsa come to room temperature and hold off on adding the cilantro and scallion until it's time to eat.

• 
  
  10 medium tomatillos, husked and washed
  
  


• 
  
  1/2 cup chopped white onion
  
  


• 
  
  1/4 cup fresh lime juice
  
  


• 
  
  1 medim clove garlic, crushed
  
  


• 
  
  1 to 2 medium serrano chiles (seeded if you like), coarsely chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1/4 cup chopped scallions
  
  

Prepare a high charcoal or gas grill fire. Grill the tomatillos, covered, until charred on the bottom, about 5 minutes. Turn and cook until charred on the other side, 3 minutes more.

In a blender, purée the tomatillos, onion, lime juice, garlic, serranos, and a pinch of salt. Blend into a smooth sauce.

Transfer the salsa to a serving bowl. (If not serving immediately, cover and refrigerate for up to 1 week. Let the salsa come to room temperature before serving.) Add the cilantro and scallions, and season to taste with salt just before serving.

Spanish Spareribs with Herb-Garlic Dipping Sauce

This popular Spanish dish is simple but wonderful. Serve the ribs as a hearty appetizer with plenty of napkins or as a main course with sautéed greens and chickpeas. Use good-quality dried oregano in the sauce and add some diced roasted red pepper (especially Spanish piquillos) if you have them on hand.

For the ribs

• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 tsp. hot pimentón (smoked paprika) or 1/2 tsp. cayenne
  
  


• 
  
  2 tsp. dried oregano
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  2 racks pork spareribs (about 9 lbs.)
  
  

For the sauce

• 
  
  6 Tbs. sherry vinegar or white-wine vinegar
  
  


• 
  
  4 large cloves garlic, minced (about 1 Tbs.)
  
  


• 
  
  1 Tbs. dried oregano
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  

Grill the ribs

Clean and oil the grill grates. For a gas grill, light the front burner to medium low and leave the back burner(s) off. For a charcoal grill, light a medium fire (300°F to 350°F) with all the coals banked to one side and the other side empty.

In a small bowl, mix 2 Tbs. salt with 2 tsp. pepper with the pimentón or cayenne, oregano, and sugar. Pat the mixture all over both sides of the ribs. Let sit at room temperature while the grill heats.

Set the ribs, meaty side up, over the cool zone of the fire and cook covered (with the vents open on a charcoal grill) until the ribs brown and become tender (a paring knife should easily slice into the meat and the ribs should sag if you hold the center up with a pair of tongs), about 1-1/2 hours.

Make the sauce

While the ribs cook, combine 2 Tbs. vinegar with the garlic and oregano in a medium bowl. Using the bottom of a small spoon, smash the garlic and oregano against the bottom and sides of the bowl until it turns into a paste with the vinegar. Whisk in the remaining vinegar, 1/3 cup water, the oil, and 2 tsp. salt.

Transfer the ribs to a carving board to rest for 5 minutes. Cut the racks (meaty side down so they’re easier to slice) into individual ribs and transfer to a plate. Whisk the sauce well, drizzle on top of the ribs, and serve.