Brown Rice Salad with Apples and Cheddar

This hearty grain and lentil salad travels well, making it great for a weekday lunch.

• 
  
  2-1/2 cups brown rice
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup cider vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup diced apples (1/2-inch dice)
  
  


• 
  
  1 cup halved seedless grapes
  
  


• 
  
  1 cup sliced celery (1/4-inch-thick slices)
  
  


• 
  
  1 cup cooked brown lentils
  
  


• 
  
  1 cup diced Cheddar
  
  


• 
  
  3/4 cup chopped toasted almonds
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

Rinse the rice under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the rice covered, until tender, about 20 to 25 minutes. Drain and rinse the rice with cold water to stop the cooking.

Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.
 

Put the cooked and cooled rice in a large serving bowl and toss to break up any clumps. Add the apples, grapes, celery, lentils, Cheddar, almonds, parsley, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.

Jeweled Brown Basmati Rice and Quinoa (Morassa Polo)

This dish gets its name from the gemlike red barberries and green pistachios that sparkle on its surface. It's a regal dish that's typically reserved for special occasions. Although there are quite a few ingredients, this is an easy dish to make. You simply sauté the dried fruit and nuts with oil and spices, and toss them with the cooked grains.

• 
  
  1 cup brown basmati rice, soaked in cold water for 1 hour
  
  


• 
  
  1-1/2 cups quinoa, soaked in cold water for 1 hour
  
  


• 
  
  5 Tbs. grapeseed oil
  
  


• 
  
  Sea salt
  
  


• 
  
  4 cups water, boiling
  
  


• 
  
  2 Tbs. butter or unrefined coconut oil, at room temperature
  
  


• 
  
  1 large yellow onion, minced
  
  


• 
  
  1/2 cup barberries, soaked in warm water for 1/2 hour and drained
  
  


• 
  
  1 cup minced dried apricots
  
  


• 
  
  1 Tbs. dried rose petals or dried whole rosebuds pulled apart and stems removed, plus extra for garnish
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1 tsp. ground cardamom
  
  


• 
  
  1/2 cup pistachios, lightly toasted and coarsely chopped
  
  


• 
  
  1/2 cup slivered blanched almonds, lightly toasted
  
  


• 
  
  1/2 tsp. saffron, ground and steeped in 1 Tbs. hot water for a few minutes
  
  


• 
  
  Pomegranate seeds, for garnish (optional)
  
  

Drain the rice and quinoa and rinse under cold water.

Heat a medium stockpot over low heat and add the rice and quinoa, 2 Tbs. of the oil, and a pinch of salt. Sauté the grains, stirring often to prevent sticking for about 5 minutes until dry and fragrant. Add the boiling water and return to a boil; turn down the heat to very low and cook, covered, for 40 minutes. Turn off the heat and let the grains rest for 10 minutes, then toss in the butter and fluff with a fork.

While the grains cook, heat a large skillet over medium heat and sauté the onion in the remaining 3 Tbs. oil for about 15 minutes, until lightly browned. Add the barberries, apricots, rose petals, cumin, cinnamon, and cardamom. Cook for about 5 minutes, until heated through. Reserve half of the pistachios and almonds for garnish, and add the rest of the nuts to the skillet. Season with salt, and remove from the heat.

In a large bowl, toss the fruit and nuts with the grains and drizzle in the saffron and its steeping liquid. Season with salt. Garnish with the remaining nuts, a few rose petals, and the pomegranate seeds.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 small white onion, cut into 1/2-inch dice
  
  


• 
  
  4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch dice
  
  


• 
  
  1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
  
  


• 
  
  1/2 cup thinly sliced fresh basil
  
  


• 
  
  1 Tbs. finely grated lemon zest (from 1 large lemon)
  
  


• 
  
  1 lb. rotini, or other short corkscrew pasta
  
  

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Mashed Parsnips with Lemon and Herbs

This rustic mash is just as rich and satisfying as the best mashed potatoes you’ve ever had. It’s especially good with broiled fish or roast chicken. 

• 
  
  Kosher salt
  
  


• 
  
  2 lb. medium parsnips, peeled, cored, and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  1/4 cup crème fraîche
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  Finely grated zest of 1 small lemon, plus 1 Tbs. juice
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 Tbs. chopped fresh chives, mint, parsley, dill, or a mixture
  
  

Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.

Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the crème fraîche, butter, lemon zest, and juice. Season to taste with salt and pepper. Transfer to a warm serving bowl and sprinkle with the chopped herbs.

Succotash Salad

The two essential succotash elements, sweet corn and shelling beans, are joined by green beans, red bell pepper, and zucchini. This light main dish salad is as simple as cooking the vegetables in boiling water until just tender and tossing them in a tart lemon dressing. Red onions add a nice crisp bite, while torn fresh basil leaves lend a beautiful freshness to the dish.

• 
  
  3 ears fresh sweet corn on the cob, husked and halved
  
  


• 
  
  1 cup fresh shelling beans or 3⁄4 lb. frozen baby lima beans
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 lb. green beans and/or yellow wax beans, cut into 1-inch lengths
  
  


• 
  
  1 medium zucchini, cut into 1⁄2-inch dice
  
  


• 
  
  1 medium red bell pepper, cut into 1⁄2-inch dice
  
  


• 
  
  1⁄2 red onion, cut into 1⁄2-inch dice
  
  


• 
  
  2-1⁄2 Tbs. freshly squeezed lemon juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  3 Tbs. torn fresh basil leaves
  
  

Bring a large saucepan of water to a boil. Add the corn and simmer, uncovered, until the kernels turn slightly darker yellow, 5 to 6 minutes. With tongs, remove the corn from the water and let cool. Cut the kernels off the cobs; discard the cobs and reserve the kernels.

Bring the saucepan of water to a boil again. Add the fresh shelling beans and simmer until tender, 25 to 30 minutes. If you are using frozen lima beans, simmer for 5 minutes. Remove with a slotted spoon and cool.

Bring the same saucepan of water to a boil. Add 1 tsp. salt and the string or wax beans and simmer until almost tender but still very crisp, about 4 minutes. Add the zucchini and simmer for an additional 2 minutes. Drain and cool.

Place the butter or lima beans, string or wax beans, corn, zucchini, peppers, and onions in a large bowl.

In a small bowl, whisk together the lemon juice, olive oil, and canola oil. Season with salt and pepper. Add the dressing and basil to the bean and corn mixture and stir together. Place the salad in a large serving bowl and serve.

Haricots Verts with Toasted Walnuts and Chèvre

If you love goat cheese, feel free to add more to this simple dish.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. haricots verts (green, yellow, or both), trimmed
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. minced shallots
  
  


• 
  
  1/3 cup walnuts, lightly toasted and chopped
  
  


• 
  
  2 tsp. walnut oil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 oz. fresh goat cheese, crumbled (2/3 cup)
  
  

Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 2 to 3 minutes. Drain and run under cold water to cool. Drain well.

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring, until they begin to brown, about 30 seconds. Stir in the walnuts. Add the walnut oil and the beans and cook, stirring to heat through, 2 to 3 minutes. Season to taste with salt and pepper and transfer the beans to a serving dish. Sprinkle the goat cheese over the top and serve.

Lentil Salad with Fennel and Smoked Salmon

If you can’t find French green lentils du Puy, substitute brown lentils. Cook them until just tender so they don’t fall apart when you toss the salad.

• 
  
  1 cup French green lentils du Puy, rinsed and picked over for stones
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 medium shallot, finely chopped (about 1-1/2 Tbs.)
  
  


• 
  
  3 Tbs. Champagne vinegar
  
  


• 
  
  2 tsp. finely grated fresh ginger (use small holes on a box grater)
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1/2 tsp. fennel seed, coarsely ground
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/3 cup canola oil
  
  


• 
  
  9 small radishes, halved and thinly sliced (about 1 cup)
  
  


• 
  
  1/2 small bulb fennel, quartered lengthwise and thinly sliced crosswise (about 1 cup), plus 1 Tbs. chopped fennel fronds
  
  


• 
  
  2 Tbs. sliced fresh chives; more for garnish
  
  


• 
  
  4 oz. cold-smoked salmon, cut into 1/2-inch squares (about 1/2 cup)
  
  

In a medium saucepan, combine the lentils with 4 cups water. Simmer over medium heat until just tender, 20 to 30 minutes. Drain in a colander and let cool to room temperature.

Roughly chop the garlic, sprinkle it with a pinch of salt, and mash to a paste with the flat side of a chef’s knife. In a medium bowl, whisk the garlic paste, shallot, vinegar, ginger, mustard, fennel seed, 1½ tsp. salt, and ¼ tsp. pepper. Whisk in the oil.

In a large bowl, toss the lentils, radishes, fennel, fennel fronds, and chives with just enough of the vinaigrette to coat everything lightly (you may not need it all). Season to taste with salt and pepper. (You can prepare the salad to this point up to 4 hours ahead.) Just before serving, gently stir in the salmon and a few grinds of pepper. Garnish with chives and serve.

Basmati Rice Salad with Mango and Cucumber

Mango, ginger, cilantro and rice vinegar give a Southeast Asian twist to this rice salad. The spicy-and-cool flavor profile makes it a perfect partner for Tandoori Chicken Legs or Spicy Thai Shrimp Kebabs.

• 
  
   2-1/2
  cups basmati rice
  
  


• 
  
  Kosher
  salt
  
  


• 
  
  1/2 cup plus 1 Tbs.
  extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup rice vinegar
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 Tbs. finely grated fresh ginger
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 cups diced mango (1/2-inch dice)
  
  


• 
  
  1-1/4 cups diced peeled cucumber (1/2-inch dice)
  
  


• 
  
  1/2 cup thinly sliced scallions
  
  


• 
  
  1/4 cup chopped fresh cilantro leaves and stems
  
  

Rinse the rice under cold water and drain. Bring 7 cups of water
to a boil in
a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a
simmer, and cook uncovered, stirring occasionally and adding more boiling water
as necessary to keep the rice covered, until tender, about 10 to 15 minutes. Drain and rinse the
rice with cold water to stop the cooking.

Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the
oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at
room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of
olive oil. Whisk in the sesame oil and ginger. Taste and season with salt,
pepper, and additional vinegar or olive oils needed.

Put the cooked and cooled rice in a large serving bowl and toss to
break up any clumps. Add the mango, cucumber, scallions, cilantro, and 1/2 cup
vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Triple-Sesame Jasmine Rice

This rice gets three hits of sesame flavor: from toasted sesame oil and black and white sesame seeds, which also add subtle texture. It makes a perfect accompaniment to any dish with an Asian spin, especially salmon or other seafood dishes.

• 
  
  1 cup jasmine rice
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  1 tsp. unsalted butter
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. black sesame seeds
  
  


• 
  
  1 tsp. toasted white sesame seeds
  
  

In a large sieve, rinse the rice under cold running water and drain. In a 2-quart saucepan, combine 1-1/2 cups of water with the rice, sesame oil, butter, and 3/4 tsp. salt. Bring to a boil over medium-high heat; stir once. Reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 15 minutes.

Put a clean dishtowel under the lid, and let stand off the heat, covered, for 5 minutes. Add the black and white sesame seeds, fluff with a fork, and serve.

Carrot, Fingerling Potato, and Pea Ragoût

Hearty caramelized carrots and potatoes are the base for this delicious side dish, while peas, baby spinach, lemon, and tarragon add a bright, fresh twist. Serve with roast chicken or seared fish.

• 
  
  1 medium lemon
  
  


• 
  
  1 tsp. balsamic vinegar
  
  


• 
  
  1 tsp. maple syrup
  
  


• 
  
  3-1/2 Tbs. unsalted butter, chilled
  
  


• 
  
  2 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1-1/2lb. large carrots, cut into 2-inch-long, 1/2-inch-thick sticks
  
  


• 
  
  Kosher salt
  
  


• 
  
  12 oz. small fingerling potatoes, cut in half lengthwise (if longer than 2 inches, cut in half crosswise)
  
  


• 
  
  1 cup lower-salt chicken broth or water
  
  


• 
  
  1-1/2 tsp. minced garlic
  
  


• 
  
  3 oz. (about 3/4 cup) fresh peas, blanched, or frozen peas, thawed
  
  


• 
  
  2 oz. stemmed baby spinach leaves
  
  


• 
  
  2 tsp. chopped fresh tarragon
  
  

Finely grate the lemon to yield 1 tsp. zest and juice it to yield 1-1/2 tsp. juice. In a small bowl, combine the zest, juice, vinegar, maple syrup, and 1 Tbs. water.

In a 5- to 6-quart Dutch oven (or other deep, wide pan), heat 1 Tbs. of the butter and the olive oil over low heat. Add the carrots and 3/4 tsp. salt. Cover and cook, stirring frequently but gently, until the carrots are nicely browned and just tender, about 20 minutes. With a slotted spoon, transfer the carrots to a large plate.

Add 1 Tbs. butter to the remaining fat in the pan. (If there’s no fat in the pan, add 1 Tbs. olive oil too.) When the butter has melted, arrange the fingerlings cut side down in a single layer in the pan and season with 3/4 tsp. salt. Cover partially and cook, undisturbed, until the potatoes are deep golden-brown on the bottom, 5 to 7 minutes. Add the chicken broth or water and bring to a boil; reduce to a simmer and cover partially. Cook until the potatoes are tender and the liquid has reduced to 2 to 3 Tbs., 12 to 14 minutes.

Add the garlic to the potatoes and cook, stirring very gently, until fragrant, about 30 seconds. Add the reserved carrots and the peas, spinach, and lemon juice mixture. Stir gently until the spinach is wilted, 1 to 2 minutes. Remove the pan from the heat and stir in the remaining 1-1/2 Tbs. butter until just melted. Stir in the tarragon. Transfer the vegetables to a platter and serve.

Italian Green Beans with Tomatoes and Balsamic

This is a speedy version of slow-cooked Italian green beans, elegant in its simplicity. Sauté the haricots verts quickly to preserve their delicate texture, then toss them with a sauce of plum tomatoes and balsamic vinegar.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. haricots verts, trimmed
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 medium cloves garlic, smashed
  
  


• 
  
  2 large plum tomatoes, roughly chopped and puréed in a food processor 
  
  


• 
  
  1 Tbs. balsamic vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Shavings of Parmigiano-Reggiano,for garnish (optional)
  
  

Bring a pot of well-salted water to a boil. Add the beans and cook until bright green and just tender, 3 to 4 minutes. Drain and immediately plunge in a large bowl of ice water. Let cool for 3 to 4 minutes. Drain and set aside

Heat the oil in a large (12-inch) skillet over medium heat. Add the garlic and cook for about 1 minute. Add the tomatoes and vinegar, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring until the mixture reduces by half, about 2 minutes. Add the beans to the pan and cook until warmed through and coated with the tomato mixture, about 1 minute. Taste the beans and season with salt and pepper if needed; garnish with shavings of Parmigiano-Reggiano if desired. 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.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 
  
  2 medium ears corn, shucked and silks removed
  
  


• 
  
  3 Tbs. extra-virgin olive oil, more for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup dried orzo
  
  


• 
  
  1/2 cup finely chopped fresh basil
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1/4 tsp. hot sauce, more to taste
  
  

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

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Cabbage and Mushroom Pierogi (Pierogi z Kapusta i Grzybami)

These meatless pierogi are a Christmas tradition but they're delicious on any cold night; they can be served either boiled or fried.

For the filling

• 
  
  1 oz. dried porcini mushrooms
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 2-lb. bag refrigerated sauerkraut
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1 medium yellow onion, finely chopped (1 cup)
  
  


• 
  
  Freshly ground black pepper
  
  

For the dough

• 
  
  2 lb. (7 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  2 cups warm water
  
  

Make the filling

Put the mushrooms in a small saucepan with 2 cups water and a pinch of salt; bring to a boil over medium-high heat. Lower the heat to maintain a simmer and cook the mushrooms until tender, about 15 minutes. Using a slotted spoon, lift the mushrooms out of the liquid, transfer to a cutting board, and chop them. Strain the liquid though a fine sieve lined with a damp paper towel set over a small bowl. Rinse and drain the sauerkraut in a colander, pressing on it to release as much liquid as possible.

Melt 1 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring often, until golden, 3 to 4 minutes. Add the sauerkraut, mushrooms, and the mushroom cooking liquid. Lower the heat to medium and cook, stirring often, until the liquid has evaporated and the sauerkraut is dry, about 5 minutes. Season to taste with salt and pepper. Stir in the remaining 1 Tbs. butter and cook, stirring often, until the flavors are blended, about 2 minutes more. Let cool to room temperature before using.

Make the dough

Put the flour in a large bowl. Add the butter and, using your fingers, work it into the flour until the mixture has the texture of coarse meal. Still using your fingers, add 1-3/4 cups of the warm water, stirring until the mixture begins to come together. If the mixture is dry, you can add up to 1/4 cup more warm water, a tablespoon at a time, until it forms a cohesive yet shaggy mass. Turn the dough out onto a well-floured work surface, and then gently knead it just until soft and elastic; the dough will not be completely smooth, but it should be easy to shape, with a Play-Doh like consistency. Avoid overkneading, or the dough will become tough. (At this point you can proceed with the recipe or let the dough rest on a floured surface, covered with a clean dishtowel, for up to 1 hour.)

Roll and cut the dough

Divide the dough into 6 grapefruit-size balls (about 8 oz. each). Working with 1 piece of dough at a time on a floured work surface, and keeping the others covered so they don’t dry out, roll the dough into a 10- to 11-inch wide, 1/8-inch-thick circle. Using a floured 3-inch round cookie cutter or inverted glass, cut out circles of dough. Transfer the dough circles to a large parchment-lined baking sheet dusted with flour. Dust with a little more flour and top with another sheet of parchment so they don’t dry out. Repeat with the remaining dough, stacking the circles between sheets of floured parchment and re-rolling the scraps until all of the dough is used.

Fill the dough

Working with 1 dough circle at a time, brush off any excess flour and hold the circle in your palm. Spoon a scant 1 Tbs. of the filling into the center of the circle and fold it in half. Using your fingers, tightly pinch the edges together to seal and create a 1/2-inch border. Arrange the filled pierogi on a lightly floured surface or large rimmed baking sheet and dust very lightly with flour; loosely cover with plastic wrap or a clean dishtowel. Repeat with the remaining dough circles and filling.

Cook the pierogi

Position a rack in the center of the oven and heat the oven to 175°F. Bring a 6- to 8-quart pot of salted water to a boil over high heat. Working in batches of 10 to 12, drop the pierogi into the boiling water and give them a gentle stir so they don’t stick together or to the sides of the pot. When they float to the top 5 (after 1 to 2 minutes for room temperature pierogi, 3 to 4 minutes for refrigerated, and 7 to 10 minutes for frozen), use a slotted spoon to transfer them to a platter and keep warm in the oven while cooking the remaining batches.

Serve the pierogi

You can serve the pierogi either boiled or fried. For boiled pierogi, melt the butter in a 1- to 2-quart saucepan. Drizzle the pierogi with the melted butter. Serve hot with the sour cream on the side. For fried pierogi, melt 4 Tbs. of the butter in a 12-inch heavy-duty skillet over medium-high heat. Working in batches of 10 to 12, cook the boiled pierogi, flipping once, until golden-brown and crusty on both sides, 4 to 5 minutes per batch. Transfer to another platter and keep warm in the oven. Repeat, adding more butter as needed. Serve the pierogi with sour cream on the side.

Cheesy Rice with Garlic and Thyme

Imagine risotto crossed with macaroni and cheese, and that’s what you get in this comforting side dish. Dried porcini lend a savory edge without an overt mushroom flavor. Serve alongside a simple roast chicken, or seared veal or pork chops.

• 
  
  1/2 cup dried porcini mushrooms
  
  


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  Kosher salt
  
  


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  1 cup carnaroli or Arborio rice
  
  


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  4 Tbs. unsalted butter, cut into 1/2-inch chunks
  
  


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  1 medium clove garlic, finely chopped
  
  


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  2 tsp. finely chopped fresh thyme
  
  


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  3-1/2 oz. (1 cup) coarsely grated fontina
  
  


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  3/4oz. (1/2 cup) firmly packed, freshly grated Parmigiano-Reggiano; more for serving
  
  


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  Parmigiano-Reggiano; more for serving
  
  


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  Freshly ground white pepper
  
  

Bring 2 quarts of water to a boil in a 3- to 4-quart saucepan over high heat.

Pulse the mushrooms in a spice grinder until they’re about the size of raw oatmeal flakes.Add the mushrooms, 1 Tbs. salt, and the rice to the boiling water. Reduce the heat to medium to maintain a gentle simmer and cook, stirring occasionally, until the rice is al dente, 10 to 12 minutes.

Meanwhile, melt the butter in an 8-inch sauté pan over medium-high heat, swirling continuously until it turns a deep golden-brown (be careful not to burn it). Immediately remove the pan from the heat and stir in the garlic and thyme. Set aside.

Set a large, fine strainer over a bowl and strain the cooked rice and mushrooms, catching the broth in the bowl. Return the rice mixture to the pan over low heat. Stir in the cheeses and the butter mixture and moisten the rice with 1/4 to 1/2 cup of the broth. Season to taste with salt and pepper and cook another 2 to 3 minutes. Serve with more Parmigiano-Reggiano on top.

Farro Salad with Artichokes and Fennel

Radicchio, fennel, cannellini beans, pine nuts, and artichoke hearts give this grain salad an Italian accent, and make it hearty enough to be a meatless main dish. It packs well, making it ideal for picnics or weekday lunches.

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  3 cups semi-pearled farro
  
  


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  Kosher salt
  
  


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  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


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  1/3 cup red wine vinegar
  
  


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  1 tsp. finely grated lemon zest
  
  


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  1/2 cup chopped black olives
  
  


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  Freshly ground black pepper
  
  


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  1 cup oil-packed artichoke hearts
  
  


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  1 cup diced fennel (1/2-inch dice)
  
  


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  1 cup shredded radicchio
  
  


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  1 cup cooked cannellini beans
  
  


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  3/4 cup toasted pine nuts
  
  


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  1/4 cup chopped fresh basil
  
  

Rinse the farro under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the farro, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the farro covered, until tender, about 30 to 35 minutes. Drain and rinse the farro with cold water to stop the cooking.

Transfer the farro to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the farro on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the lemon zest and black olives Taste and season with salt, pepper, and additional vinegar or olive oil as needed.

Put the cooked and cooled farro in a large serving bowl and toss to break up any clumps. Add the artichokes, fennel, radicchio, cannellini, pine nuts, basil, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper. Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.

Bulgur Salad with Carrots and Peppers

Think of this salad as a heartier twist on tabbouleh, with extra veggies and tangy feta cheese crumbles.

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  2-1/4 cups medium-grind bulgur
  
  


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  Kosher salt
  
  


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  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


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  1/3 cup fresh lemon juice
  
  


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  3 Tbs. tahini
  
  


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  Freshly ground black pepper
  
  


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  1 cup sliced carrots (1/4-inch-thick slices), steamed until crisp-tender
  
  


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  1 cup diced red bell peppers (1/2-inch dice)
  
  


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  1 cup diced peeled cucumber (1/2-inch dice)
  
  


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  1 cup crumbled feta
  
  


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  2 Tbs. chopped fresh flat-leaf parsley
  
  


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  2 Tbs. chopped fresh dill
  
  

Pour 3-1/2 cups boiling water over the bulgur in a medium bowl, stir, and let sit until the water is absorbed and the bulgur is tender, 20 to 25 minutes. 

Transfer the bulgur to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread bulgur on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the tahini. Taste and season with salt, pepper, and additional lemon juice or olive oil as needed.

Put the cooked and cooled bulgur in a large serving bowl and toss to break up any clumps. Add the carrots, peppers, cucumbers, feta, parsley, dill and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.

Shrimp Cocktail Martini

Pairing the flavors of a shrimp cocktail with herbaceous gin and dry vermouth yields a playful, surprisingly delicious—dare we say, ingenious?—martini. You’ll have leftover pickled shrimp and tomatoes to make a tasty first course: Simply toss with about 2 Tbs. extra-virgin olive oil and serve with crusty bread.

For the pickled shrimp and tomatoes:

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  2 cups cherry tomatoes
  
  


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  1-1/2 cups Champagne vinegar
  
  


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  5 Tbs. granulated sugar
  
  


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  4 large sprigs fresh thyme
  
  


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  1 Tbs. prepared horseradish
  
  


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  1 Tbs. coriander seeds
  
  


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  1 Tbs. crushed red pepper flakes
  
  


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  1 medium lemon, peel and white pith removed, sliced crosswise into 6 pieces
  
  


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  Kosher salt
  
  


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  1 lb. extra-large shrimp (26 to 30 per lb., preferably wild-caught), peeled and deveined with tails left intact
  
  

For the cocktails:

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  12 fl. oz. gin (1-1/2 cups), preferably Bluecoat
  
  


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  6 fl. oz. dry vermouth (3/4 cup), preferably Dolin dry
  
  

Make the pickled shrimp and tomatoes:

Bring a 4-quart saucepan of water to a boil over high heat. Have ready a large bowl of ice water.

Score the bottom of each tomato with a small X. Blanch the tomatoes in the boiling water until you see the skin near the scoring lift, 30 to 60 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool. Remove the tomatoes from the ice water and peel. Reserve the ice water, adding more ice if the first batch has melted.

In a 2- to 3-quart saucepan, bring 1-1/2 cups water and the vinegar, sugar, thyme, horseradish, coriander, pepper flakes, lemon, and 1/2 tsp. salt to a boil over medium heat. Reduce the heat to a bare simmer. Add the shrimp first, then the peeled tomatoes. Cook, stirring constantly, until the shrimp are pink and just cooked through, about 2 minutes. Plunge the bottom of the saucepan into the ice water and let sit, stirring constantly, until the shrimp are cool enough to touch, about 5 minutes. Transfer the mixture to a container and refrigerate, uncovered, until cold, about 2 hours. Cover.

Make the cocktails:

Strain the shrimp and tomato mixture through a medium-mesh sieve set over a 1-quart measuring cup.

For each cocktail, fill a mixing glass three-quarters full with ice. Add 2 fl. oz. (1/4 cup) gin, 1 fl. oz. (2 Tbs.) vermouth, and 4 fl. oz. (1/2 cup) of the shrimp pickling liquid. With a long-handled spoon, stir until well chilled, 25 to 30 rotations. Strain into a chilled martini glass. Skewer 1 pickled shrimp and 1 tomato on a toothpick and add it to the drink. Repeat to make 5 more drinks.

Butter Beans with Butter, Mint, and Lime

Butter beans are among the farmer’s market treasures of late summer in Charleston—reason to wake up with gusto to another day of stultifying heat and oxford-soaking humidity. This simple treatment is one of the most satisfying. Butter beans come in many varieties, and sizes, but the small green ones are best for this recipe (though you may use frozen baby lima beans if butter beans aren’t in season).

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  Kosher salt
  
  


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  6 cups fresh shelled butter beans or frozen baby lima beans
  
  


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  3 Tbs. unsalted butter, cut into small pieces
  
  


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  Juice of 2 large limes
  
  


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  1 cup loosely packed mint leaves, chopped
  
  


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  Freshly ground black pepper
  
  


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  1 tsp. grated lime zest, for garnish
  
  

In a medium saucepan, bring 6 cups of water and 1 Tbs. salt to a boil over high heat. Add the butter beans and cook until tender, 9 to 12 minutes, depending on the size of the beans. Drain in a colander, and shake the colander several times to shed as much water from the beans as possible.

Put the butter in a large serving bowl, and pour the warm butter beans on top. Toss the beans with the butter until all the butter is melted. Add the lime juice and toss again to distribute. Fold in the mint, season with salt and black pepper, and scatter lime zest over the top. Serve immediately.

Fresh Tortellini with Asparagus, Peas, and Mint

This easy weeknight recipe is a complete one-dish meal. Cooking the pasta, peas, and asparagus together is efficient, and adding goat cheese at the end creates a creamy sauce.

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  Kosher salt
  
  


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  1/3 cup extra-virgin olive oil
  
  


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  2 medium cloves garlic, pressed or minced
  
  


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  1/8 tsp. cayenne
  
  


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  1 lb. fresh cheese tortellini
  
  


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  1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
  
  


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  1 cup shelled fresh peas (or thawed frozen peas)
  
  


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  1/3 cup pine nuts, toasted
  
  


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  1/4 cup coarsely chopped fresh mint
  
  


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  2 oz. fresh goat cheese, softened
  
  


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  Freshly ground black pepper
  
  

In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.

In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.

Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.

Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add  the pine nuts, mint, and  goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt and freshly ground black pepper and serve.