Bread Salad with Summer Beans and Feta

Popular in Italy, panzanella is a refreshing salad made with leftover bread and tomatoes that virtually transports you to the rolling Tuscan hillsides. This recipe changes the classic a bit by adding green beans and yellow wax beans, as well as feta cheese. Although it’s not a classic Italian cheese, it adds a wonderful salty quality to the salad. Give this recipe a try the next time you find yourself with leftover stale bread.

• 
  
  6 oz. coarse-textured rustic bread, 3 to 4 days old
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1⁄2 lb. green beans, cut into 1-inch pieces
  
  


• 
  
  1⁄2 lb. yellow wax beans, cut into 1-inch pieces
  
  


• 
  
  3 medium red tomatoes, seeded and cut into 3⁄4-inch dice
  
  


• 
  
  3 medium yellow tomatoes, seeded and cut into 3⁄4-inch dice
  
  


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


• 
  
  1⁄4 cup fresh basil leaves, lightly packed
  
  


• 
  
  1 Tbs. coarsely chopped fresh oregano
  
  


• 
  
  5 Tbs. red-wine vinegar
  
  


• 
  
  1⁄3 cup extra-virgin olive oil
  
  


• 
  
  2 cloves garlic, minced
  
  


• 
  
  12 oz. feta cheese, coarsely crumbled
  
  

Slice the bread into 1-inch slices. Sprinkle with 1⁄2 cup water and let sit for 2 minutes. Carefully squeeze the bread until dry. Tear it into 1-inch pieces and let rest on paper towels for 20 minutes.

Bring a large saucepan of salted water to a boil. Add the green and yellow beans and simmer until tender but still crisp, 3 to 5 minutes. Drain and cool.

Place the tomatoes, onions, bread, and cooled green and yellow beans in a large serving bowl. Tear the basil into 1⁄2-inch pieces and toss carefully into the bowl along with the oregano.

In a small bowl, whisk together the vinegar, oil, and garlic. Season with salt and pepper. Carefully toss the salad with the vinaigrette and let rest for 20 minutes. Serve with the crumbled feta on top.

Saffron Rice Pilaf with Red Pepper & Toasted Almonds

The flavors in this pilaf remind me a little of paella. It’s a great partner for salmon, shrimp, or mussels.

• 
  
  2-1/2 cups low-salt chicken broth or water
  
  


• 
  
  Pinch saffron (about 20 threads)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium onion, small diced (1-1/4 cups)
  
  


• 
  
  1 red bell pepper, cored, seeded, and small diced (about 1 cup)
  
  


• 
  
  1-1/2 cups long-grain white rice
  
  


• 
  
  1 tsp. kosher salt; more as needed
  
  


• 
  
  Pinch ground cayenne
  
  


• 
  
  1/4 cup roughly chopped fresh Italian parsley
  
  


• 
  
  1 large clove garlic, minced (1-1/2 tsp.)
  
  


• 
  
  1/4 cup slivered almonds, toasted
  
  


• 
  
  1 Tbs. roughly chopped fresh oregano
  
  

On the stovetop or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 min.

In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Reduce the heat to medium low and add the diced onion and bell pepper. Cook, stirring occasionally, until soft but not browned, about 5 min. Add the rice, salt, and cayenne, and stir well to coat each grain with oil. Toast for a full 5 min., stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 min. is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 Tbs. of the parsley and the garlic.

Tip:

Fluff the pilaf by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add the saffron broth, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 min. Remove from the heat, and let the pilaf sit, still covered, for 5 min.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining 2 Tbs. parsley, and the oregano. Taste for seasoning and adjust as needed.

Olive-Oil-Braised Fennel with Lemon

This makes a tasty side dish for mussels or grilled shrimp. You can eat the thinly sliced pieces of lemon, which become as caramelized and soft as the fennel.

• 
  
  3-1/2 lb. fennel (about 2 large bulbs), tops removed, halved and sliced lengthwise into 1/4-inch-thick wedges (fronds reserved for garnish; optional)
  
  


• 
  
  3 1/4-inch-thick lemon slices, cut into quarters
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Arrange the fennel wedges in an overlapping single layer in a 10x15-inch baking dish. Nestle the lemon pieces peel side up among the fennel. Drizzle with the olive oil and 1 Tbs. water, and sprinkle with 1/2 tsp. salt. Cover the baking dish tightly with aluminum foil.

Braise the fennel in the oven until completely tender when pierced with a fork, 1 to 1-1/4 hours. Uncover the dish and continue to braise until the fennel is browned at the edges and there is no liquid left in the pan, about 20 minutes more. Serve warm or at room temperature, garnished with the fronds (if using).

Cucumber and Herb Salad with Crumbled Feta

This simplified spin on a classic Greek salad omits the tomatoes and olives and lets the cucumbers carry the bright flavor of fresh herbs, red wine vinegar, and savory feta.

• 
  
  1-1/2 lb. cucumbers, halved lengthwise and seeded
  
  


• 
  
  1/2 cup thinly sliced red onion
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  2 Tbs. chopped fresh dill
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1 tsp. chopped fresh oregano
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup crumbled feta
  
  

Tip:

Look for farm-fresh or English cucumbers, which have a tender, slightly earthy-tasting peel that's tasty left on; regular supermarket cukes usually have a waxy skin that's best removed.

Cut each seeded cucumber half in half lengthwise again, then cut the quartered cucumbers crosswise into 1/2-inch chunks. In a large bowl, toss the cucumbers with the onion, mint, dill, vinegar, and oregano. Season with salt and pepper to taste, drizzle with the olive oil and toss again. Sprinkle the feta over the top and serve.

Olive-Oil-Braised Leeks with Thyme

The leeks’ delicate flavor deepens as they cook, becoming sweet, robust, and complex. Leeks can be gritty, so wash them well before cooking.

• 
  
  2 lb. leeks (about 5 medium), white and light-green parts only, halved lengthwise
  
  


• 
  
  12 small sprigs fresh thyme
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 Tbs. dry white wine (like Pinot Grigio or Sauvignon Blanc)
  
  


• 
  
  Kosher salt
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Arrange the leek halves cut side down in a snug single layer in a shallow 8-inch square baking dish. Nestle the thyme sprigs among the leeks. In a small bowl, mix the olive oil, wine, and 1 Tbs. water and drizzle over the leeks. Sprinkle evenly with 1/2 tsp. salt. Cover the baking dish tightly with aluminum foil.

Braise the leeks in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the leeks are caramelized, about 15 minutes more. Remove the thyme sprigs and serve the leeks warm or at room temperature.

Green Beans with Smoked Paprika and Almonds

If you don’t like spicy heat, use sweet pimentón instead.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. green beans, preferably Spanish Musica, trimmed and cut on the diagonal into 2-inch lengths (3 cups)
  
  


• 
  
  1/2 cup thinly sliced shallots (about 2 medium)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. granulated sugar
  
  


• 
  
  1/3 cup coarsely chopped Marcona almonds
  
  


• 
  
  1/4 tsp. hot Spanish smoked paprika (pimentón de la Vera)
  
  

Bring a large pot of well-salted water to a boil. Cook the beans in the water until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Drain well.

Put the shallots and olive oil in a cold 12-inch skillet and set the pan over medium-high heat. Cook until the shallots begin to turn golden, stirring to break them into rings, about 2 minutes. Sprinkle the sugar over the shallots and stir constantly until they are golden all over, about 45 seconds. Add the almonds, stir well, and immediately add the beans and smoked paprika. Cook, stirring, until heated through, 2 to 3 minutes. Season to taste with salt and serve.

Tomato, Chickpea, and Feta Salad

Za’atar—a Middle Eastern spice blend treasured for its savory thyme-oregano flavor—adds a lovely herbal quality to this easy side salad.

• 
  
  3 oz. feta, crumbled (about 1/2 cup)
  
  


• 
  
  2 tsp. za’atar
  
  


• 
  
  Pinch crushed red pepper flakes
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 lb. cherry, grape, or pear tomatoes, halved
  
  


• 
  
  1 15-oz. can chickpeas, rinsed and patted dry
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. white wine vinegar
  
  

In a small bowl, mix together the feta, za’atar and crushed red pepper flakes. Add 1 Tbs. of the oil and let sit while you prepare the rest of the salad.

Put the tomatoes in a large bowl. Stir in the chickpeas and season with 1/4 tsp. salt and a few grinds black pepper.

Add the remaining 2 Tbs. oil and the vinegar. Stir in the feta, season to taste with salt and pepper, and serve.

Couscous with Corn and Blue Cheese

In this one-pot side dish, couscous is cooked with fresh corn to soak up its sweet flavor. A touch of cayenne and crumbled blue cheese add heat and tang.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 tsp. coarsely chopped fresh thyme
  
  


• 
  
  2 cups fresh corn kernels (from 3 to 4 medium ears)
  
  


• 
  
  1 cup sliced scallions (white and green parts)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup couscous
  
  


• 
  
  Pinch of cayenne
  
  


• 
  
  2 Tbs. crumbled blue cheese
  
  


• 
  
  Freshly ground black pepper
  
  

Melt the butter in a 4-quart saucepan over medium-high heat. Stir in the thyme and cook until fragrant, a few seconds. Add the corn, scallions, and 1/2 tsp. salt. Cook, stirring frequently, until the scallions are softened, about 1 minute. Add 1 cup couscous, stir, and then add 1 cup of boiling water and the cayenne and stir again.

Remove from the heat, cover, and let stand 5 minutes. Fluff with a fork,
stir in 2 Tbs. crumbled blue cheese, and season to taste with salt and
pepper. Serve hot or at room temperature.

Spiced Couscous with Fennel and Roasted Red Peppers

Couscous is the culinary equivalent of a blank canvas. It soaks up and showcases whatever flavors—spicy, sweet, savory—are added to it. For our rendition, fennel serves as the aromatic base for this fragrant side dish.

• 
  
  3 Tbs. olive oil
  
  


• 
  
  1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  1/4 tsp. chipotle powder
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  1-1/2 cups couscous
  
  


• 
  
  3 Tbs. coarsely chopped fresh cilantro
  
  

Heat the oil in a medium saucepan over medium-high heat. Add the fennel, sprinkle with 3/4 tsp. salt, and cook, stirring, until the fennel starts to brown and soften, about 4 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the cumin, chipotle powder, and cinnamon; cook, stirring, for 30 seconds until the spices become fragrant. Add the red peppers and chicken broth, and bring to a boil. Stir in the couscous, remove from the heat, cover, and let sit until the liquid is absorbed; check after 5 minutes. Fluff the couscous with a fork and stir in the cilantro. Taste the couscous and season with salt as needed; serve immediately.

Pomegranate-Balsamic-Glazed Carrots

Glazed carrots never had it so good. Bright, fresh flavors and a little cayenne play well with any rich main dish or holiday meal.

• 
  
  1/4 cup pure pomegranate juice
  
  


• 
  
  1 Tbs. balsamic vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 lb. carrots, trimmed, peeled, and cut into sticks about 2 inches long and 3/8 inch wide
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/3 cup lower-salt chicken broth
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  2 Tbs. lightly packed thinly sliced fresh mint
  
  

Combine the juice, vinegar, and honey in a liquid measuring cup and whisk. Cut 1 Tbs. of the butter into 4 pieces and refrigerate.

In a 12-inch skillet, heat the remaining 1 Tbs. butter with the olive oil over medium-high heat. When the butter has melted, add the carrots and 1-1/2 tsp. salt and toss well to coat. Cook without stirring until the bottom layer of carrots is lightly browned in spots, 4 to 5 minutes. Using tongs, stir and flip the carrots and then leave undisturbed for 1 to 2 minutes to brown. Continue cooking, occasionally stirring and flipping, until most of the carrots are a bit browned in places and are starting to feel tender, an additional 3 to 5 minutes. Reduce the heat to medium if the bottom of the pan begins to brown too much.

Carefully add the chicken broth, cover quickly, and cook until all but about 1 Tbs. of the broth has evaporated, about 2 minutes. Uncover, reduce the heat to medium low, and add the pomegranate mixture (re-whisk, if necessary) and the cayenne. Cook, stirring gently, until the mixture reduces and becomes slightly glazy, about 1 minute. Take the pan off the heat, add the chilled butter, and gently toss with a heatproof spatula until the butter has melted, 30 seconds to 1 minute. Season to taste with salt and stir in about two-thirds of the mint. Serve in a warm shallow bowl or on a platter, garnished with the remaining mint.

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.

• 
  
  3 cups semi-pearled farro
  
  


• 
  
  Kosher salt
  
  


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


• 
  
  1/3 cup red wine vinegar
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  1/2 cup chopped black olives
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup oil-packed artichoke hearts
  
  


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


• 
  
  1 cup shredded radicchio
  
  


• 
  
  1 cup cooked cannellini beans
  
  


• 
  
  3/4 cup toasted pine nuts
  
  


• 
  
  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.

• 
  
  2-1/4 cups medium-grind bulgur
  
  


• 
  
  Kosher salt
  
  


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


• 
  
  1/3 cup fresh lemon juice
  
  


• 
  
  3 Tbs. tahini
  
  


• 
  
  Freshly ground black pepper
  
  


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


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


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


• 
  
  1 cup crumbled feta
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  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.

Olive-Oil-Braised Red Onions with Bay Leaves

A splash of vinegar keeps these onions tasting bright, even a little sweet and sour, and the bay leaf gives them a pleasant earthiness. They make a delicious accompaniment to grilled pork chops or steak.

• 
  
  1-1/2 lb. red onions (about 3 medium), trimmed, halved vertically, and cut into 2/3-inch wedges
  
  


• 
  
  3 dried bay leaves, each torn into 3 pieces
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. red wine vinegar
  
  


• 
  
  1 Tbs. dry white wine (like Pinot Grigio or Sauvignon Blanc)
  
  


• 
  
  Kosher salt
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Arrange the onion wedges in an overlapping single layer in a shallow 10x15-inch baking dish. Nestle the bay leaves among the onions. In a small bowl, mix the olive oil, vinegar, white wine, and 1-1/2 …Tbs. water and drizzle over the onions. Sprinkle evenly with 1 …tsp. salt. Cover the baking dish tightly with aluminum foil.

Braise the onions in the oven until completely tender when pierced close to the root ends with a fork, about 45 …minutes. Uncover the dish and continue to braise until all of the liquid has evaporated and the onions are darkly roasted and glossy, about 20… minutes. Remove the bay leaves and serve the onions warm or at room temperature.

Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano

• 
  
  Kosher salt
  
  


• 
  
  8 oz. orzo (1-1/4 cups)
  
  


• 
  
  Vegetable oil for the grill
  
  


• 
  
  2 small Italian eggplants (about 3/4 lb. total), sliced into 1/2-inch-thick rounds
  
  


• 
  
  1 medium red bell pepper, quartered, stemmed, and seeded
  
  


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


• 
  
  2 Tbs. red-wine vinegar
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1/2 small red onion, cut into small dice (about 2/3 cup)
  
  


• 
  
  1/2 cup crumbled feta (2-1/2 oz.)
  
  


• 
  
  1/2 cup pitted, coarsely chopped Kalamata olives
  
  


• 
  
  3 Tbs. chopped fresh oregano
  
  

In a 4-qt. saucepan, bring about 2 qt. water and 1 Tbs. salt to a boil over high heat. Add the orzo and cook, stirring occasionally, until just tender, about 8 minutes (or according to package directions). Drain but don’t rinse the pasta and pour it onto a rimmed baking sheet to cool evenly and quickly.

Heat a gas grill with all burners on high. Clean and oil the grate. Toss the eggplant and bell pepper with 2 Tbs. of the olive oil and a generous sprinkling of salt. Lay the vegetables on the grill and cook, with the grill covered, turning once, until cooked through and grill-marked, 2 to 3 minutes per side. Transfer to a cutting board. Allow the vegetables to cool slightly and then cut them into small dice.

In a liquid measuring cup, whisk the vinegar with the mustard and a generous pinch of salt. Slowly whisk in the remaining 1/3 cup olive oil.

When ready to serve, combine the orzo, grilled vegetables, onion, feta, olives, and oregano in a medium bowl. Pour on the dressing, toss well, and serve.

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.

Olive and Sun-Dried Tomato Quiche

Tangy feta cheese, briny olives and sun-dried tomatoes give a Greek flavor profile to the iconic French quiche.

For the crust

• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. cold whole or 2% milk
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup crumbled feta
  
  


• 
  
  1/4 cup pitted, slivered black olives
  
  


• 
  
  1/4 cup drained and chopped oil-packed sun-dried tomatoes
  
  

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of  butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, rosemary, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the feta, olives, and sun-dried tomatoes over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Black Cod with Pine Nuts, Tomatoes, and Olives

Toasted pine nuts provide a nice textural contrast to the firm, flaky fish in this easy dinner recipe.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  3 medium cloves garlic, chopped
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  3 cups grape tomatoes, halved (quartered if large)
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  1/2 cup pitted, halved Niçoise olives
  
  


• 
  
  4 skinless black cod (sablefish) or Pacific cod fillets (about 4 oz. each)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  2/3 cup pine nuts, toasted
  
  

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and let simmer until reduced by half, about 2 minutes. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.


Season the fish with salt and pepper. Stir the thyme into the sauce. Nestle the fish into the sauce, return to a simmer, cover, and reduce the heat to low. Cook until the fish is just cooked through, about 4 minutes. Transfer the fish to 4 shallow bowls. Add the pine nuts to the sauce and season to taste with salt and pepper. Spoon the sauce over the fish and serve.

Slow-Roasted Leg of Lamb with Mint and Lemon

For a weekend spring dinner that yields plenty of leftovers for the week, try a whole leg of lamb. The lamb is rubbed with mint, lemon, and garlic and then roasted until juicy and tender.
When buying, if you can, choose young lamb, which is tender, with a mild flavor. Look
for firm, finely grained, pale- to dark-pink meat. The layer of fat
should be smooth and white, and any cut bone should be porous, moist,
and red. See the ingredient tip for more on what to ask your butcher when you buy this cut.Watch our video on carving a leg of lamb into perfect, tender slices.

• 
  
  1 bone-in leg of lamb, 6 to 9 lb.
  
  


• 
  
  1 cup coarsely chopped fresh mint, plus 1/2 cup small fresh mint leaves
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 cloves garlic, minced
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  2 tsp. finely grated lemon zest (from 1 lemon)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  

Tip:

A whole (or long) leg of lamb has the sirloin attached and weighs from 6 to 9 pounds. It yields a range of meat, from tender and marbled to firmer and leaner. Ask your butcher not to break the shank bone but to simply cut the tendons that hold the meat to the bone; this will allow the meat to shrink from the bone while roasting. Also, ask him to give you the pelvic bone (it will lend great flavor to the sauce) and to tie the meat to form a compact shape. This will make roasting and carving easier.

Put the lamb in a 4-quart, 15x10-inch glass baking dish. In a small bowl, mix the chopped mint, olive oil, garlic, lemon juice, lemon zest, 2 tsp. salt, and a few grinds of pepper. Spread the mixture over the lamb and turn to coat. Cover with plastic and refrigerate for 8 hours or overnight, turning once.


Remove the lamb from the refrigerator 1 hour before cooking. Put it on a V-rack in a 13x16-inch flameproof roasting pan. Cover the shank bone with foil. Add the reserved pelvic bone and 1 cup of water to the pan.


Position a rack in the lower third of the oven and heat the oven to 450°F.


Put the lamb in the oven and lower the heat to 350°F. Roast until an instant-read thermometer inserted in the thickest part of the leg, away from the bone, reads 135°F to 140°F for medium rare, 1-1/2 to 2 hours.


Transfer the lamb to a warm platter and cover with aluminum foil. Let rest for at least 15 minutes.


Meanwhile, skim the fat from the top of the pan juices and then set the roasting pan over two burners on medium heat. Add the wine, and with a wooden spoon, scrape up all the browned bits. Bring to a boil and cook until the liquid has reduced to about 1/4 cup. Add the broth, return to a boil, and reduce the liquid again to about 1 cup. Season to taste with salt and pepper, strain into a sauceboat, and stir in the mint leaves. Carve the lamb and serve with the sauce.


Wrap the leftover lamb and store the sauce in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.

Yufka (Turkish Flatbread)

This easy-to-make flatbread is sturdy enough to hold the filling for a shawarma sandwich, but thin enough that it doesn’t overwhelm them.

• 
  
  7-3/8 oz. (1-2/3 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2/3 cup lukewarm (90°F to 100°F) water
  
  


• 
  
  2 Tbs. olive oil; more as needed
  
  

In a medium bowl, whisk the flour and salt. Make a well in the center and pour in the water and oil. Using your fingers, draw the flour in from the sides, working the mixture into a sticky dough. Turn the dough out onto a floured surface and knead, adding more flour as necessary to prevent sticking, until the dough is smooth and elastic, about 3 minutes. Transfer to the mixing bowl, drizzle with a little bit of oil, and turn to coat. Cover the dough with plastic wrap and let rest at room temperature for 4 hours or refrigerate overnight.

On a floured surface, divide the dough into 6 equal pieces (about 2 oz. each). Roll each piece into a ball. Cover the dough balls with a clean kitchen towel and let rest at room temperature for 15 minutes.

Cut seven 10-inch squares of parchment. On a floured surface with a lightly floured rolling pin, roll the balls into very thin 9-inch rounds, using more flour as needed to prevent sticking. (If the dough resists rolling, let it rest for another 15 minutes.) Layer the rounds between pieces of parchment in a stack.

Heat an 11- to 12-inch nonstick or cast-iron skillet or griddle over medium heat. Lightly oil the skillet. Peel a dough round from the parchment and drop it into the skillet, carefully using your fingertips to lay it flat, if necessary. Cook until light golden and puffed in spots, about 2 minutes. Using your fingers or a spatula, flip and cook until the second side is light golden in spots, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining dough, stacking the cooked flatbreads so they steam a bit and stay warm.