Grilled Southwestern Potato Salad

This potato salad is filled with favorite flavorings of the Southwest—corn, chiles, red onions, peppers, and some crisp bacon.

• 
  
  2 large red onions, cut into 1/2-inch disks and threaded onto metal skewers
  
  


• 
  
  4 red bell peppers, halved, cored, and seeded
  
  


• 
  
  3/4 cup extra-virgin olive oil
  
  


• 
  
  2 tsp. plus 2 Tbs. kosher salt; more as needed
  
  


• 
  
  1 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  1-1/2 cups cooked fresh corn kernels (from 2 ears)
  
  


• 
  
  1/2 lb. bacon (8 to 9 slices), cooked until crisp, drained, and crumbled
  
  


• 
  
  3/4 cup chopped fresh cilantro
  
  


• 
  
  1 tsp. chili powder
  
  


• 
  
  3 lb. red potatoes, cut into 1-1/2-inch pieces
  
  


• 
  
  3 Tbs. cider vinegar; more as needed
  
  

Heat a gas grill to medium or prepare a charcoal fire with medium- and low-heat areas. Put the onions and peppers on a rimmed baking sheet and sprinkle with 2 Tbs. of the oil, 2 tsp. of the salt, and the pepper. Turn and rub the vegetables to coat all over with the oil and seasonings.

Grill the vegetables, covered, until they have good grill marks, about 5 minutes. Flip, cover, and continue to grill until the peppers are softened and nicely browned, about another 5 minutes. As they finish cooking, transfer the peppers to the baking sheet. Reduce the heat on the gas grill to medium low or transfer the onions to the cooler part of the fire and continue cooking until they are just tender and browned (it’s fine if they’re charred in places), about another 8 minutes. Move to a cutting board and let cool. Scrape the skins off the peppers if you like. Coarsely chop the peppers and onions and toss in a large serving bowl along with the corn, bacon, cilantro, and chili powder.

Put the potatoes in a large pot, cover with cold water by a couple of inches, stir in the remaining 2 Tbs. of salt, and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are just tender, 12 to 15 minutes. Drain and toss with the grilled vegetables, the remaining 1/2 cup plus 2 Tbs. oil, and the vinegar. Season with salt, pepper, and more vinegar to taste. Let sit for at least 30 minutes and up to 2 hours at room temperature before serving.

Creamy Polenta-Stuffed Heirloom Tomatoes

• 
  
  1 Tbs. butter
  
  


• 
  
  1 Tbs. diced shallot
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 cup polenta (such as Bob's Red Mill brand)
  
  


• 
  
  1/2 Tbs. chopped fresh thyme
  
  


• 
  
  1/2 tsp. chopped fresh rosemary
  
  


• 
  
  1/4 cup plus 2 Tbs. freshly grated Parmigiano Reggiano
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 large Roma-style heirloom tomatoes
  
  


• 
  
  2 Tbs. chopped parsley
  
  

In a medium saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring constantly, about 2 minutes. Add the chicken broth and bring to a boil. Add the cream and then whisk in the polenta. Reduce the heat to a simmer, stirring constantly with a wooden spoon. Add the thyme and rosemary and continue to cook, stirring frequently, until the polenta is tender, creamy, and thick, 15 to 20 minutes. Remove from the heat and whisk in 1/4 cup of the cheese. Season to taste with salt and pepper.

Position a rack in the middle of the oven and heat the oven to 400° F. Line a large rimmed baking sheet with parchment paper. Halve the tomatoes lengthwise and hollow them out. Cut a very thin slice off the bottom of each tomato half so the filled tomato can lie flat without rolling. Arrange the tomatoes on the baking sheet and season them lightly with salt. Fill each tomato half with some of the polenta, mounding just slightly (depending on the size of your tomatoes, you may or may not use all the polenta). Sprinkle the remaining 2 Tbs. of cheese and the parsley over each. Bake until the tomatoes are soft, about 20 minutes. Let cool slightly before serving.

Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.
Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

• 
  
  2 Tbs. apple cider vinegar
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 medium carrots (1 lb.)
  
  


• 
  
  1 medium celery root (3/4 to 1 lb.)
  
  


• 
  
  6 lightly packed cups baby arugula (about 6 oz.)
  
  


• 
  
  3/4 cup sliced almonds, toasted
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

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.

Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad

If you’re hitting the farmers’ markets in late summer, sooner or later you’re going to wind up with a bowl of peaches and a bowl of tomatoes next to each other on your kitchen counter. They’re in season together, and they taste great together, with the sweetness of the peach balancing the acidity of the tomato—so go ahead and turn them into a salad. (But please don’t make this salad in the off-season.) I call this easy summer dish a gazpacho salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it, and you’ve got a delicious gazpacho.
The dressing for this salad has orange juice in it, but when I have it on hand, I like to substitute a store-bought mango smoothie drink (like Odwalla) for the orange juice.

• 
  
  2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
  
  


• 
  
  1 lb. ripe peaches
  
  


• 
  
  1/2 small red onion (about 2 oz.)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. orange juice or mango smoothie drink, and more if needed
  
  


• 
  
  1 Tbs. balsamic vinegar, and more if needed
  
  


• 
  
  1 tsp. soy sauce, and more if needed
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. kosher salt, and more if needed
  
  


• 
  
  1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
  
  


• 
  
  Edible flowers, petals separated if large, for garnish (optional)
  
  

Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs and the flowers (if using).

Delicata Squash Salad with Fingerling Potatoes and Pomegranate Seeds

This autumnal salad is a kaleidoscope of shapes and colors.

• 
  
  1-1/2 lb. fingerling potatoes (about 16 medium)
  
  


• 
  
  1/2 cup plus 3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 medium delicata squash (about 2-1/2 lb.)
  
  


• 
  
  2 Tbs. minced shallot
  
  


• 
  
  2 Tbs. freshly squeezed lemon juice, more as needed
  
  


• 
  
  2 Tbs. champagne vinegar, more as needed
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  10 cups packed baby arugula (about 8 ounces)
  
  


• 
  
  Seeds from 1 medium pomegranate (about 1 cup)
  
  


• 
  
  1 cup shaved or grated Parmigiano-Reggiano cheese
  
  

Tip:

You can roast the potatoes and sqaush well ahead of time, then assemble the salad just before serving.

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

Cut the potatoes lengthwise into 1/4-inch-thick slabs. Mound on a large
rimmed baking sheet, drizzle with 1 tablespoon of the oil and 1/4
teaspoon salt, and toss to coat the potatoes evenly. Arrange in a snug
single layer and roast until just tender and starting to brown, 20 to 25
minutes.

While the potatoes are roasting, prepare the squash. Trim the squash, halve them lengthwise, and scoop out and discard the seeds and strings. Slice into thin half-moons, about 1/8 inch thick. Transfer to a large bowl, drizzle with 2 tablespoons of the olive oil, and sprinkle on 1/4 teaspoon salt. With your hands, gently toss to coat evenly.

When the potatoes are out of the oven, line 2 large rimmed
baking sheets with parchment or a nonstick liner and arrange the squash slices
across them. Roast, rotating the pans after 10 minutes, until the slices are
just tender and starting to brown, 20 to 25 minutes. Be sure not to overcook,
or the squash will dry out. Note: Some slices will be darker than others even
when cooked perfectly; this provides textural interest and depth of flavor.
When done, set aside and let cool to room temperature.

In a small bowl, combine the shallot, lemon juice, vinegar, mustard, honey, and 1/8 teaspoon salt. Whisk to blend, and slowly drizzle in the remaining 1/2 cup olive oil, continuing to whisk vigorously.

Just before serving, put the potatoes and squash in a large bowl and drizzle with the vinaigrette. Toss well with your hands, taste, and adjust with more vinegar, lemon juice, or salt as needed.

Add the arugula, half the pomegranate seeds, and half of the Parmigiano and gently mix in with your hands. To serve, sprinkle the salad with the remaining cheese and pomegranate seeds and top with a few grinds of black pepper.
 

Burrata with Heirloom Tomatoes

This variation on a Caprese salad is a Di Bruno Bros. classic. Serve it with grilled bread, olives, and Prosecco for a light appetizer or a summery lunch. It’s easily doubled or halved.

• 
  
  1 lb. heirloom tomatoes cut into bite-size pieces (or about 2 cups halved cherry tomatoes)
  
  


• 
  
  8 basil leaves, sliced into ribbons
  
  


• 
  
  3/4 cup balsamic vinegar
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 garlic cloves, minced
  
  


• 
  
  Sea salt and freshly ground pepper
  
  


• 
  
  2 burrata, about 12 oz. each
  
  


• 
  
  1 loaf rustic Italian bread, cut in thick slices and grilled or toasted
  
  

Toss the tomatoes with the basil and balsamic. While they sit, make a quick garlic oil—just heat the olive oil in a frying pan over medium-high heat for about a minute, then add the minced garlic. You don’t want it to brown, so as soon as the garlic begins to sizzle, remove the pan from the burner.

Pour the hot garlic oil over the tomatoes and season with salt and pepper. Arrange the tomato mixture on four plates, and slice the burrata vertically in half. There’s cream inside, so make sure you do this on a cutting board or plate. Arrange the halved burrata on top of the tomatoes. Serve with thick slices of grilled or toasted bread.

Mixed Green Salad with Red-Wine & Dijon Vinaigrette

Consider this a guide to building a mixed green salad and use whichever leaves are available at the grocery store or farmers’ market. I love to add fresh herbs and celery leaves for an extra flavor boost.

• 
  
  1 Tbs. red-wine vinegar
  
  


• 
  
  3/4 tsp. Dijon mustard
  
  


• 
  
  1/4 tsp. minced garlic
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
  
  


• 
  
  1 cup mâche, trimmed, washed, and dried (1 to 2 oz.)
  
  


• 
  
  1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
  
  


• 
  
  1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
  
  


• 
  
  Leaves from 1 head celery
  
  


• 
  
  1/2 cup fresh basil leaves (green or purple), torn into small pieces
  
  


• 
  
  1/2 cup fresh chervil sprigs
  
  


• 
  
  1/4 cup chopped fresh chives
  
  

Combine the vinegar with the mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste.

Just before serving, toss the romaine, mâche, oak leaf lettuce, mizuna or spinach, celery leaves, and herbs in a large bowl with just enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette). Season with salt and pepper to taste and serve.

Marinated Tomatoes with Pickled Red Onions & Gorgonzola

• 
  
  1-1/2 cups red-wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small red onion (about 6 oz.), peeled, halved, and very thinly sliced crosswise
  
  


• 
  
  1/4 cup thinly sliced chives
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 tsp. balsamic vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 lb. ripe tomatoes, preferably heirlooms of various colors (3 or 4 medium-large)
  
  


• 
  
  3 oz. Gorgonzola dolce or other blue cheese, crumbled (3/4 cup)
  
  

In a medium bowl, stir the red-wine vinegar with 1-1/2 tsp. salt until it has dissolved. Add the onion. If the vinegar doesn't cover the onion, add water to cover. Let sit for 15 minutes. Meanwhile, in a small bowl, whisk the chives, olive oil, and balsamic vinegar. Season to taste with salt and pepper.

Core and cut the tomatoes in half lengthwise and then cut each half lengthwise into 1/4-inch-thick slices. Put the tomatoes in a wide serving bowl. Pour the vinaigrette over the tomatoes and marinate them for 15 minutes.

Drain the onions, pressing them lightly to squeeze out any extra vinegar. Rinse the onions quickly and then lightly squeeze again. Add the onions to the tomatoes and toss. Season to taste with salt and pepper, top with the Gorgonzola, and serve.

Cobb Salad with Fresh Herbs

This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.

• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 large boneless, skinless chicken breast halves
  
  


• 
  
  (7 to 8 oz. each), tenderloins separated if still attached
  
  


• 
  
  2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried
  
  


• 
  
  1-1/2 cups lightly packed fresh parsley leaves, torn if large
  
  


• 
  
  3/4 cup lightly packed mint leaves, torn if large
  
  


• 
  
  1 recipe Lemon-Sherry Vinaigrette 
  
  


• 
  
  3 large avocados
  
  


• 
  
  2-1/2 cups (about 1 lb.) halved grape tomatoes
  
  


• 
  
  1 heaping cup (6 oz.) crumbled Roquefort
  
  


• 
  
  2/3 cup toasted pine nuts
  
  


• 
  
  12 slices bacon, cooked, cooled, and crumbled
  
  


• 
  
  1/2 cup sliced chives (3/4 inch long)
  
  

Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice.

Assemble the salads: Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center.

Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You won't use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.

Tomatoes and Burrata with Tapenade

Burrata (a fresh Italian cheese similar to mozzarella but with a creamy center) is a luscious addition to this updated Caprese salad. If you can’t find it, use fresh mozzarella.

• 
  
  12 oz. burrata, cut into 1/2-inch thick slices
  
  


• 
  
  3 medium ripe beefsteak tomatoes, cut into 1/2-inch thick slices
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 large basil leaves, torn into pieces
  
  


• 
  
  4 tsp. tapenade (store bought or homemade)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  

Arrange the burrata on a platter, alternating with the tomatoes. Sprinkle with salt and pepper to taste. Scatter the torn basil leaves over all and dollop with the tapenade. Drizzle with the oil and serve.

Asparagus Ravioli with Brown Butter Sauce

Wonton wrappers are a quick alternative to homemade pasta for ravioli. The rich brown butter, bright lemon zest, and crunchy almond garnish perfectly complement the creamy asparagus filling.

• 
  
  Sea salt
  
  


• 
  
  1 lb. thick asparagus, trimmed, spears cut into 1-inch pieces, tips reserved
  
  


• 
  
  6 Tbs. mascarpone
  
  


• 
  
  1/3 cup whole milk ricotta
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano; more for serving
  
  


• 
  
  1 tsp. anchovy paste
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  Pinch cayenne
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  36 wonton wrappers
  
  


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


• 
  
  1/2 cup blanched almonds, chopped
  
  


• 
  
  Finely grated lemon zest to taste
  
  

Bring a medium pot of well-salted water to a boil over high heat. Have ready a medium bowl of ice water. Boil the asparagus tips until tender but still bright green, about 2 minutes. With a slotted spoon, transfer to the ice water. When cool, transfer with the slotted spoon to a small bowl and set aside. Cook and cool the asparagus spears in the same manner; dry them on paper towels. In a food processor (or by hand), chop 1-1/2 cups of the spears very finely and transfer to a medium bowl. Add the remaining spears to the tips.


Add the mascarpone, ricotta, Parmigiano, anchovy paste, garlic, and cayenne to the chopped asparagus; mix well. Season to taste with salt and pepper.


Arrange 18 wonton wrappers on a work surface. Put 1 level Tbs. of the asparagus filling in the center of each wrapper. Using a pastry brush, moisten the edges of each with water. Top each with another wrapper and press the edges firmly to seal, expelling any air bubbles as you seal. If you don’t plan to cook the ravioli immediately, cover them with a damp cloth.


Bring a large pot of well-salted water to a rolling boil over high heat. Meanwhile, melt the butter in a 10-inch skillet over medium heat and add the almonds, shaking the pan. Cook until the butter turns light brown, about 6 minutes, and then immediately transfer to a small bowl.


Add the ravioli to the boiling water. When they rise to the surface, after about 1 minute, use a slotted spoon to transfer them to warm plates or pasta bowls. Spoon the brown butter mixture over the ravioli. Top with the reserved asparagus pieces, a grinding of pepper, a sprinkle of Parmigiano, and a little lemon zest, and serve.

Asparagus and Spinach Soup with Roasted Garlic Custards

This elegant soup is a perfect spring first course. Creamy garlic-imbued custards lend rich flavor and texture.

For the garlic custards

• 
  
  1 large head garlic
  
  


• 
  
  3 large eggs
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup light cream or half-and-half
  
  


• 
  
  3/4 cup lower-salt chicken broth 
  
  


• 
  
  Softened unsalted butter or oil for the ramekins
  
  

For the soup

• 
  
  2  Tbs. unsalted butter
  
  


• 
  
  1/4 cup chopped shallots or onions
  
  


• 
  
  1/2 tsp. whole fennel seed
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 lb. thick asparagus, trimmed, spears chopped, tips reserved
  
  


• 
  
  1 cup peeled and diced Yukon Gold potatoes
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  2 cups lightly packed spinach leaves
  
  


• 
  
  1/2 cup crème fraîche
  
  

Make the custards:

Heat the oven to 350°F. Cut about 1/4  inch from the top of the garlic head to expose the cloves. Wrap the head in foil and bake until the garlic is very soft, about 45 minutes. When cool enough to handle, separate the cloves and squeeze the garlic from the skins into a blender or food processor.

Add the eggs, 1 tsp. salt, and 1/2 tsp. pepper to the roasted garlic and pulse until completely smooth. Pulse in the cream and broth.

Generously butter or oil six 4-oz. ovenproof ramekins and put them in a deep roasting pan.  Divide the custard mixture among the ramekins and fill the roasting pan with enough boiling water to come three-quarters of the way up the sides of the ramekins.

Bake the custards until the centers are just set and the tops are very lightly browned, 35 to 40 minutes. Remove the ramekins from the water bath and cool on a rack to room temperature before unmolding.

Make the soup:

In a 4-quart saucepan, melt the butter over medium heat. Add the shallots or onions, fennel seed, red pepper flakes, and a big pinch of salt. Cook, stirring occasionally, until the shallots are tender but not brown, about 2 minutes.

Add the chopped asparagus spears and potatoes; cook for 1 minute. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.

Meanwhile, have ready a bowl of ice water. Bring a small pot of well-salted water to a boil over high heat. Add the asparagus tips and cook until tender but still bright green, about 2 minutes. Drain and then transfer the tips to the ice water to cool. Drain again and set aside.

Remove the soup from the heat, add the spinach, and stir until wilted. Working in batches, purée the soup in a blender. Return the soup to the stove. Stir in the crème fraîche and heat through. Season to taste with salt.

Run a knife around the edge of each custard, tap the sides of the ramekins with your hand to loosen the custards, and invert them onto a cutting board. Set out six wide-rimmed shallow soup bowls and carefully place one custard top side up in the center of each. Ladle the soup around the custards, garnish with the asparagus tips, and serve.

Wonton Soup

Shredded romaine adds fresh flavor and a little crunch to this Chinese restaurant classic. Look for wonton wrappers in the produce section of the market. For ideas on using leftover wrappers, see the wonton ingredient profile.

• 
  
  2 quarts lower-salt chicken broth
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1 3-inch piece fresh ginger, 1 inch finely grated (1 tsp.) and 2 inches thinly sliced
  
  


• 
  
  1/4 lb. lean ground pork
  
  


• 
  
  2 large scallions, trimmed and thinly sliced (green and white parts kept separate)
  
  


• 
  
  1/2 Tbs. Shaoxing (Chinese rice wine) or dry sherry
  
  


• 
  
  1/2 tsp. cornstarch
  
  


• 
  
  1/8 tsp. Asian sesame oil; more as needed
  
  


• 
  
  20 square wonton wrappers
  
  


• 
  
  2 romaine lettuce heart leaves, halved lengthwise and very thinly sliced crosswise
  
  

In a 4-quart saucepan, bring the chicken broth, 2 Tbs. of the soy sauce, and the sliced ginger to a boil over medium heat. Reduce the heat to low and let the ginger steep while you make the wontons.

Combine the pork, the remaining 1 Tbs. soy sauce, the grated ginger, scallion whites, rice wine, cornstarch, and sesame oil in a medium bowl and mix gently by hand.

Arrange the wonton wrappers on a clean work surface and put 1 tsp. of the pork mixture in the center of each.

Fill a small bowl with warm water. Dip your finger into the water and run it along the edges of a wonton wrapper. Fold the wrapper diagonally over the filling, pressing out any air, to make a triangle. Press the edges firmly together. Moisten the two points on the long side of the triangle and pinch them together over the filling to seal. (The finished wonton should look like a pope’s hat.) Repeat with the remaining wrappers.

Remove the ginger from the broth with a slotted spoon. Raise the heat to a lively simmer, add the wontons one at a time (so they don’t stick together), and cook until the pork is done, 5 to 8 minutes. (To check, pull one wonton out and cut it open to make sure the pork is cooked through.)

With the slotted spoon, divide the won tons among 4 soup bowls. Divide the lettuce among the bowls. Season the broth to taste with 1 or 2 drops of sesame oil and divide evenly among the soup bowls. Sprinkle with the scallion greens and serve.

Frisée, Avocado, and Grapefruit Salad

It’s best to layer this elegant salad, so the avocado and grapefruit don’t weigh down the delicate greens. If you like, you can mix a handful of arugula or thinly sliced radicchio with the frisée.

• 
  
  3 to 4 medium heads frisée (about 4-1/2 oz. each)
  
  


• 
  
  3 medium pink grapefruit 
  
  


• 
  
  1 medium shallot, minced (1/4 cup)
  
  


• 
  
  1-1/2 Tbs. Champagne vinegar; more as needed 
  
  


• 
  
  1 Tbs. fresh lemon juice  
  
  


• 
  
  Kosher salt 
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  2 firm-ripe avocados, pitted, peeled, and thinly sliced lengthwise  
  
  


• 
  
  Freshly ground black pepper 
  
  


• 
  
  1/3 cup coarsely chopped fresh cilantro or flat-leaf parsley
  
  

To prepe the frisée

Remove the green outer leaves from the frisée and discard or reserve for another use. Trim off any dark green tips and cut off the root ends (you should have about 5 cups).

Finely grate 1 tsp. zest from one of the grapefruit. Trim the entire peel from all of the grapefruit and then cut the segments free from their membranes. 

Combine the grapefruit zest, shallot, vinegar, lemon juice, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the olive oil. Taste with a leaf of frisée and season the vinaigrette with more vinegar or salt if necessary. Set aside.

Arrange the avocado slices on a platter or distribute among individual serving plates. Season with salt. 

Put the frisée in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat the greens. Taste and season with more salt if necessary. Gently scatter the frisée on and around the avocado (the salad will be somewhat flat). Nestle the grapefruit slices into the salad.  Drizzle more vinaigrette on the salad, focusing on the avocado; you may not need it all. Sprinkle with the cilantro and serve. 

Radicchio and Cauliflower Salad with Toasted Breadcrumbs

The mildness of cauliflower balances radicchio’s assertive, bitter flavor.  If you’re concerned about the raw yolk in the dressing, buy pasteurized eggs.

• 
  
  1 medium head radicchio (about 1/2 lb.)
  
  


• 
  
  1-1/2 cups coarse, fresh breadcrumbs (from a country-style French or Italian loaf)  
  
  


• 
  
  1/2 cup plus 2 Tbs. extra-virgin olive oil 
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small cauliflower (about 1-1/4 lb.), cored and cut into 1-inch florets  
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  1 Tbs. red wine vinegar; more as needed  
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  2 tsp. Dijon mustard  
  
  


• 
  
  1 large egg yolk 
  
  


• 
  
  Freshly ground black pepper 
  
  


• 
  
  1/2 cup coarsely chopped fresh flat-leaf parsley 
  
  

Remove any damaged outer leaves from the radicchio, quarter it, remove the core, and cut each quarter crosswise into 1-inch widths.

Position a rack in the center of the oven and heat the oven to 350°F.

Put the breadcrumbs on a rimmed baking sheet and toss lightly with 2 Tbs. of olive oil to coat evenly. Spread in a thin, even layer and season lightly with salt. Bake, stirring every few minutes, until crisp and light golden brown, about 10 minutes. Set aside to cool on the pan. 

Bring a large pot of well-salted water to a boil over high heat. Cook the cauliflower in the boiling water until just tender, about 3 minutes. Drain, spread on a baking sheet, and set aside at room temperature. 

Put the garlic in a mortar, add a pinch of salt, and pound to a paste with a pestle. Or mince and then mash to a paste with the side of a chef’s knife. Combine the garlic, vinegar, lemon juice, and mustard in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in the remaining olive oil until emulsified. Taste with a piece of cauliflower and season with more vinegar or salt if necessary. 

Put the cauliflower in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat. Add the radicchio and parsley, season with salt and pepper, and toss again with just enough vinaigrette to lightly coat. Taste and add more salt or vinaigrette if necessary. Gently transfer the salad to a platter or individual serving plates; it’s best if it’s arranged somewhat flat. Drizzle any remaining vinaigrette on the salad (you may not need it all), scatter the breadcrumbs on top, and serve. 

PLT Salad

In this take on a BLT sandwich, prosciutto replaces bacon. Garlicky croutons are a delicious use for day-old bread.

• 
  
  7 oz. mixed salad greens, such as mesclun (10 lightly packed cups)
  
  


• 
  
  4 medium tomatoes, cored, cut into 3/4 -inch wedges (wedges halved crosswise if large), and lightly salted 
  
  


• 
  
  1/2 cup fresh tender herb leaves, such as parsley, chives, chervil, tarragon, or a mix, torn or snipped if large
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  6 thin slices prosciutto (about 3 oz.), cut lengthwise into 1/2-inch strips
  
  


• 
  
  2 cloves garlic, smashed and peeled
  
  


• 
  
  6-7 oz. day-old French bread (with crust), cut into 1/2-inch cubes
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 tsp. fresh lemon juice
  
  

Put the greens, tomatoes, and herbs in a large salad bowl.

Heat 1/4 cup of the olive oil in a 12-inch skillet over medium heat. Add the prosciutto and cook, stirring frequently, until crisp and slightly darker in color, 4 to 5 minutes. With tongs or a slotted spoon, transfer to a plate lined with paper towels. Add the garlic to the skillet and cook, turning occasionally, until golden brown, 30 seconds to 1 minute; discard the garlic. Add the bread and thyme to the skillet and cook, stirring occasionally, until crisp and golden brown, 4 to 5 minutes. Toss with salt and pepper to taste.

Add the bread and prosciutto to the salad bowl. Drizzle the salad with the remaining 1/4 cup olive oil and the lemon juice, and toss well. Season to taste with salt and pepper and serve.

Autumn Vegetable Soup

Besides their clear health benefits, vegetable soups are the perfect canvas for what's in season. This time of year, there's nothing better than hearty, warming soups loaded up with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of butternut squash and ribbons of kale in a broth infused with herbs and spices. In two words: satisfaction guaranteed.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 medium carrots, cut into medium dice
  
  


• 
  
  1 large yellow onion, cut into medium dice
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
  
  


• 
  
  1/4 tsp. ground allspice
  
  


• 
  
  Pinch cayenne pepper; more to taste
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  1 14.5-oz. can no-salt-added diced tomatoes
  
  


• 
  
  4 sprigs fresh thyme
  
  


• 
  
  2 cups lightly packed, coarsely chopped kale
  
  


• 
  
  1 cup lower-salt canned chickpeas
  
  

Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

White Gazpacho with Grapes and Toasted Almonds

A refreshingly updated version of the classic tomato-based cold Spanish soup, this gazpacho starts with a beautiful pale-green cucumber broth, light and cool, with just enough body to give it substance. Its surprising garnishes really bring it to life. Chopped scallions, toasted slivered almonds, cucumber chunks, and sweet-tart green grapes add an exciting mix of textures and flavors and keep it all elegantly green and white. This soup has so much visual and taste impact it’s perfect for a dinner party where you really want to impress. It is also fun to serve half-portions in martini glasses at a cocktail party.

• 
  
  1/4 cup plus 4 tsp. slivered almonds 
  
  


• 
  
  2 large English cucumbers or 3 large regular cucumbers, peeled, seeded, and roughly chopped
  
  


• 
  
  3 slices white bread, crusts removed
  
  


• 
  
  1/2 cup warm water
  
  


• 
  
  3 cloves garlic, peeled
  
  


• 
  
  6 scallions (whites only), thinly sliced (about 1/2 cup) 
  
  


• 
  
  1/4 cup white wine vinegar or sherry vinegar, plus more to taste
  
  


• 
  
  1 tsp. fresh lemon juice, plus more to taste
  
  


• 
  
  1/2 tsp. salt, plus more to taste
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  1/2 cup green grapes, cut in half
  
  

Toast the almonds in a small dry skillet over medium-high heat until fragrant, 3 to 5 minutes, stirring frequently; set aside.

Set aside 1 cup of the chopped cucumber for a garnish. Soak the bread in the water until soft, about 2 minutes. Place the soaked bread, the rest of the cucumber, the garlic, 1/4 cup of the scallion whites, the vinegar, lemon juice, 1/4 cup of the almonds, the salt, and oil in a food processor and process until the cucumbers are completely blended and the liquid and almonds are almost completely invisible, 1 to 2 minutes. Season with more salt and vinegar, if desired.

To serve, ladle 1 cup gazpacho into each serving bowl. Mound 1/4 cup of the reserved chopped cucumber,  1 tablespoon of the remaining scallion whites, 2 Tbs. of the grapes, and 1 tsp. of the almonds in the center of the soup and serve.

Tomato and Watermelon Salad with Feta

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

• 
  
  2 oz. lightly packed baby arugula (about 2 cups)
  
  


• 
  
  2 cups cherry tomatoes, halved
  
  


• 
  
  1-1/2 cups large-diced seedless watermelon
  
  


• 
  
  1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
  
  


• 
  
  3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
  
  


• 
  
  1/4 cup fresh basil leaves, torn
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.