Slow Sautéed Carrots with Turnips, Kale, and Parsley-Mint Sauce

These colorful vegetables caramelize in the pan, releasing steam that makes everything tender and moist. A quick, Spanish-inspired sauce adds a final flourish of flavor. 

• 
  
  4-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. coarsely chopped fresh parsley
  
  


• 
  
  1 Tbs. coarsely chopped fresh mint
  
  


• 
  
  1 Tbs. finely chopped pitted Spanish green olives
  
  


• 
  
  2 tsp. rinsed, drained, and finely chopped capers
  
  


• 
  
  1-1/2 tsp. sherry vinegar
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. ground cumin
  
  


• 
  
  1/4 tsp. granulated sugar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 lb. medium carrots, peeled and cut into medium dice (about 3-1/2 cups)
  
  


• 
  
  10 oz. purple-topped turnips (about 2 medium), scrubbed, trimmed, unpeeled, cut into medium dice (about 2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  5 small shallots (about 5 oz.), stems trimmed but kept intact, cut lengthwise into 6 wedges each
  
  


• 
  
  2 oz. Tuscan kale, stemmed, leaves halved lengthwise, then thinly sliced crosswise 1/4 inch thick
  
  

Combine 1-/2 Tbs. of the olive oil with the parsley, mint, olives, capers, sherry vinegar, lemon zest, cumin, sugar, and several grinds of pepper in a small bowl. Mix well and set aside.

In a 12-inch nonstick skillet, heat the remaining 3 Tbs. olive oil over medium-high heat. Add the carrots, turnips, and 1-1/2 tsp. salt. Toss well to coat the vegetables with the oil. (The pan will look crowded.)

Reduce the heat to medium, cover partially, and cook, stirring and flipping every 3 to 4 minutes with a spatula, for about 10 minutes. Add the shallots and 1/4 tsp. salt and stir well. Cover partially and continue to cook, stirring every 1 to 2 minutes, until the vegetables are tender and well-browned, 18 to 20 minutes. Reduce the heat if the vegetables brown too quickly.

Reduce the heat to medium low and add the kale, gently mixing until wilted. Stir in the parsley-mint sauce to taste, and remove the pan from the heat. Season to taste with more salt and pepper, and serve.
 

Couscous Salad with Tomatoes and Hot Green Peppers

Couscous is a fine pellet made from semolina flour, each golden grain a bit larger than the head of a pin. Some chefs call it “Moroccan pasta” because it is made with the same durum wheat used to make pasta. Here, cooked couscous is combined with roasted green peppers, tomatoes, and cucumbers. The resulting salad is similar to Middle Eastern tabouleh and perfect for a summer picnic.

• 
  
  1-1/2 cups couscous
  
  


• 
  
  1/2 cup water
  
  


• 
  
  1/2 tsp. salt
  
  


• 
  
  2 green bell peppers, roasted and diced 
  
  


• 
  
  2 cups coarsely chopped cherry tomatoes or 2 large tomatoes, peeled, seeded, and diced
  
  


• 
  
  1 small cucumber, peeled, seeded, and diced
  
  


• 
  
  1 hot green or red chili pepper (jalapeño or serrano), minced 
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup chopped fresh cilantro or coriander leaves
  
  


• 
  
  5 Tbs. extra virgin olive oil
  
  


• 
  
  2 to 4 Tbs. lemon juice
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/4 tsp. sweet paprika
  
  


• 
  
  3 cloves garlic, minced
  
  


• 
  
  Freshly ground black pepper
  
  

Wash the couscous in cold water and drain immediately. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Heat water in the bottom of a soup pot fitted with a steamer. The steamer should fit snugly into the pot, and the bottom of the steamer should not touch the water. Line the steamer with 3 layers of cheesecloth that cover both the bottom and the sides of the steamer and go up over the top. Add the couscous to the steamer and steam for 20 minutes, fluffing the grains halfway through the cooking.

Remove the couscous from the steamer and put it into a baking pan. Combine the water and salt. Sprinkle the couscous with the salt water. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Place the steamer back in the soup pot and return the couscous to the cheesecloth-lined steamer. Steam slowly for 15 minutes. Remove the steamer and the couscous. Let the couscous cool completely.

The couscous can be prepared to this point up to 2 days in advance.

Place the couscous in a bowl and add the peppers, tomatoes, cucumber, chili pepper, parsley, and cilantro.

In a small bowl, whisk together the olive oil, lemon juice, cumin, paprika, and garlic. Season with salt and pepper. Toss with the couscous and vegetables. Season with salt and pepper.

Cooked Fresh Tomato Sauce

This sauce goes well with the smooth texture of spaghetti and penne. When I add something chunky to it, I pair it with fusilli or another shape with nooks and crannies.

• 
  
  3 lb. ripe tomatoes, cored
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. finely chopped garlic (2 medium cloves)
  
  


• 
  
  Fine sea salt
  
  

Peel the tomatoes and coarsely chop them.

Put 4 Tbs. of the olive oil, the parsley, and garlic in a 3-quart saucepan over medium-high heat. When the garlic and parsley begin to sizzle, add the tomatoes and 1-3/4 tsp. salt. Bring to a boil, then reduce the heat to medium low and gently simmer, stirring occasionally, until the tomatoes have broken down and are thick and saucy, 35 to 70 minutes, depending on how much liquid the tomatoes release. Toss with cooked pasta and the remaining 1 Tbs. olive oil and serve.

The sauce can be refrigerated in an airtight container for 2 to 3 days or frozen for up to 3 months. When you’re ready to use it, reheat and toss with cooked pasta and the remaining 1 Tbs. olive oil.

Grilled Chicken Livers with Lemon Sauce

I’ve converted more than one liver hater with this simple preparation, typical of Lazio.

• 
  
  1 lb. (500
  grams) chicken livers, trimmed
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Salt
  
  


• 
  
  Pepper
  
  


• 
  
  4 Tbs. (60 grams) butter
  
  


• 
  
  Juice of 2 lemons
  
  


• 
  
  4 sprigs Italian parsley, minced
  
  

Soak four 6- to 8-inch/15- to 20-centimeter wooden skewers in water for 30 minutes.

Light the grill/barbecue and let the coals or wood get very hot (if using a gas grill, heat to at least 600ºF/315ºC).

Divide the livers equally among the 4 skewers, then brush them with the oil and season them generously with salt and pepper.

Grill/barbecue the livers, turning once, until well browned and cooked through, 2 to 3 minutes per side.

Meanwhile, melt the butter in a small pan and mix in the lemon juice and parsley. When the livers are cooked, brush the lemon sauce over them thoroughly.

Green Gazpacho

To dress up this cold soup, serve it with lumps of cooked lobster, crab, or shrimp.

• 
  
  1-1/2 lb. cucumbers (4 to 5 picklers or 2-1/2 large slicers), peeled, seeded, and cut into 1-inch pieces (to yield 3 cups)
  
  


• 
  
  1 Tbs. kosher salt; more to taste
  
  


• 
  
  1 large yellow pepper
  
  


• 
  
  1 medium ripe avocado
  
  


• 
  
  1 medium sweet onion, cut into 1-inch pieces (2 cups)
  
  


• 
  
  1/4 tsp. freshly ground black pepper; more to taste
  
  


• 
  
  3 oz. fresh crustless Italian country-style bread, cut into 1-inch cubes (2 cups)
  
  


• 
  
  1 tsp. chopped garlic
  
  


• 
  
  1/4 cup coarsely chopped fresh flat-leaf parsley
  
  


• 
  
  3 Tbs. coarsely chopped fresh cilantro
  
  


• 
  
  1 Tbs. coarsely chopped fresh basil or mint
  
  


• 
  
  2/3 cup extra-virgin olive oil; more for garnish
  
  


• 
  
  2 Tbs. red-wine vinegar
  
  

Put the cucumbers in a colander over a bowl or in the sink and toss with 1-1/2 tsp. of the salt. Let them sit for 30 min. to draw out the juices and remove any trace of bitterness. Meanwhile, core and seed the pepper and cut three-quarters of it into 1-inch pieces. Wrap the remaining quarter and refrigerate; you'll need it later. Cut the avocado in half, peel one half, and cut it into 1-inch chunks. Lightly coat the cut surface of the remaining half with oil, wrap it in plastic, and refrigerate for later.

Rinse and drain the cucumber. Put the cucumber, pepper, avocado, onion, the remaining 1-1/2 tsp. salt, and the pepper in a food processor and purée. Transfer the purée to a large bowl and reassemble the processor.  Process the bread, garlic, and herbs until the bread is reduced to crumbs and the herbs are fully chopped. Add the oil and vinegar to the mixture and process briefly to thoroughly combine. Add the bread mixture and 1 cup water to the cucumber purée and stir until well blended. Cover and refrigerate at least 2 hours or overnight. Let come to a cool room temperature before serving.

When ready to serve, peel the reserved avocado half and cut it into 1/2-inch dice. Cut the reserved pepper into 1/4-inch dice. Stir the soup and assess its consistency. If it seems too thick, add water until it's thinned to your liking. Season to taste with salt and pepper. Divide the soup among shallow bowls and garnish with the avocado and pepper. Drizzle about 1 tsp. of olive oil over each bowl and serve.

Grilled Chicken Livers with Lemon Sauce

I’ve converted more than one liver hater with this simple preparation, typical of Lazio.

• 
  
  1 lb. (500
  grams) chicken livers, trimmed
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Salt
  
  


• 
  
  Pepper
  
  


• 
  
  4 Tbs. (60 grams) butter
  
  


• 
  
  Juice of 2 lemons
  
  


• 
  
  4 sprigs Italian parsley, minced
  
  

Soak four 6- to 8-inch/15- to 20-centimeter wooden skewers in water for 30 minutes.

Light the grill/barbecue and let the coals or wood get very hot (if using a gas grill, heat to at least 600ºF/315ºC).

Divide the livers equally among the 4 skewers, then brush them with the oil and season them generously with salt and pepper.

Grill/barbecue the livers, turning once, until well browned and cooked through, 2 to 3 minutes per side.

Meanwhile, melt the butter in a small pan and mix in the lemon juice and parsley. When the livers are cooked, brush the lemon sauce over them thoroughly.

Green Beans with Parsley and Sesame Tahini Sauce

Instead of tossing your green beans with this lemony tahini sauce, drizzle it on top. This way, the sauce won’t dull the beans’ color.

• 
  
  1 lb. green beans, trimmed
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. tahini
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 minced medium clove garlic
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. coarsely chopped fresh flat-leaf parsley
  
  

Bring a medium pot of well-salted water to a boil
over high heat and cook the green beans until crisp-tender, about
3 minutes; drain and cool under cold running water.

In a small bowl, whisk together the olive oil, tahini, lemon juice, garlic, and
salt and pepper to taste. Drizzle the green
beans with the dressing, sprinkle with the parsley, and serve.

Chimichurri Sauce for Beef Tenderloin

Based on an Argentine sauce for grilled meats, this zingy condiment, originally developed to accompany a Sear-Roasted Beef Tenderloin, brightens up any wintertime roast.

• 
  
  1/4 cup coarsely chopped shallot
  
  


• 
  
  2 Tbs. sherry vinegar; more as needed
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup (1 oz.) packed fresh flat-leaf parsley
  
  


• 
  
  1 cup (1 oz.) packed fresh basil
  
  


• 
  
  1 Tbs. fresh oregano
  
  


• 
  
  2 small cloves garlic, lightly crushed
  
  


• 
  
  1 tsp. whole black peppercorns, cracked; more, freshly ground
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  

Put the shallot, vinegar, and 1/2 tsp. salt in a small bowl and let sit for about 30 minutes. Transfer to a food processor, add the parsley, basil, oregano, garlic, and peppercorns and pulse a few times into a coarse purée. While pulsing, add the oil through the feed tube and pulse until combined. Season to taste with salt, freshly ground black pepper, or vinegar.

Grilled Chicken Livers with Lemon Sauce

I’ve converted more than one liver hater with this simple preparation, typical of Lazio.

• 
  
  1 lb. (500
  grams) chicken livers, trimmed
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Salt
  
  


• 
  
  Pepper
  
  


• 
  
  4 Tbs. (60 grams) butter
  
  


• 
  
  Juice of 2 lemons
  
  


• 
  
  4 sprigs Italian parsley, minced
  
  

Soak four 6- to 8-inch/15- to 20-centimeter wooden skewers in water for 30 minutes.

Light the grill/barbecue and let the coals or wood get very hot (if using a gas grill, heat to at least 600ºF/315ºC).

Divide the livers equally among the 4 skewers, then brush them with the oil and season them generously with salt and pepper.

Grill/barbecue the livers, turning once, until well browned and cooked through, 2 to 3 minutes per side.

Meanwhile, melt the butter in a small pan and mix in the lemon juice and parsley. When the livers are cooked, brush the lemon sauce over them thoroughly.

Beef, Barley, and Butternut Squash Stew with Blue Cheese Croutons

Cool nights call for a warming, satisfying stew. Top this one with the salty blue cheese and walnut croutons, breaking them up into the stew as you eat.

• 
  
  1-3/4 lb. boneless beef chuck, trimmed and cut into 1-inch cubes
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  5 Tbs. all-purpose flour
  
  


• 
  
  4-1/2 Tbs. unsalted butter (1-1/2 Tbs. softened)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 large leeks (white and light-green parts only), halved and thinly sliced
  
  


• 
  
  2 medium carrots, cut into 1-inch pieces
  
  


• 
  
  2 medium ribs celery, chopped
  
  


• 
  
  1 cup dry white wine, such as Sauvignon Blanc
  
  


• 
  
  6 cups lower-salt chicken broth
  
  


• 
  
  2/3 cup pearl barley
  
  


• 
  
  3 dried bay leaves
  
  


• 
  
  1 Tbs. finely chopped fresh sage
  
  


• 
  
  1 tsp. freshly grated nutmeg
  
  


• 
  
  1 small butternut squash (about 1-1/2 lb.), peeled, seeded, and cut into 1/2-inch cubes (about 3-1/3 cups)
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup half-and-half
  
  


• 
  
  3 oz. blue cheese, crumbled (about 3/4 cup)
  
  


• 
  
  3 Tbs. finely chopped walnuts
  
  


• 
  
  18 (1/2-inch-thick) baguette slices
  
  

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


Season the beef with 1 tsp. salt and 1/4 tsp. pepper and then toss in a large bowl with 2 Tbs. of the flour. Heat 1 Tbs. of the butter and the oil in a 5-1/2- to 6-quart Dutch oven over medium-high heat. Cook half of the beef until browned on several sides, about 5 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef.


Melt 2 Tbs. of the butter in the pot. Add the leeks, carrots, celery, and a pinch of salt, reduce the heat to medium and cook, stirring occasionally, until softened, about 10 minutes. Add the wine and cook, scraping up any browned bits with a wooden spoon, until evaporated, 7 to 8 minutes. Stir in the remaining 3 Tbs. flour and cook for 1 minute.


Whisk in 5 cups of the broth. Stir in the barley, bay leaves, sage, nutmeg, 1/2 tsp. salt, and the beef along with any accumulated juices. Bring to a boil. Cover the pot snugly with foil and then a tight-fitting lid and braise in the oven until the beef is almost tender, about 1 hour. Stir in the squash and the remaining 1 cup broth. Cover with the foil and lid and continue braising until the beef and squash are very tender, about 30 minutes more. Remove and discard the bay leaves from the stew, and then stir in the parsley and half-and-half. Season to taste with salt and pepper. Keep hot.


In a small bowl, combine the softened 1-1/2 Tbs. butter with the blue cheese, walnuts, and 1/2 tsp. pepper. Spread the mixture evenly onto the baguette slices. Transfer to a baking sheet.


Position a rack about 8 inches from the broiler element and heat the broiler on high. Broil the croutons until deep golden-brown and crisp, 2 to 3 minutes. Serve the stew with the croutons.

Seared Scallops with Pumpkin and Herbed Orzo

This stunning dish gets a double dose of pumpkin. Tender chunks of the sautéed flesh are stirred with orzo and the dish is finished with a sprinkling of chopped roasted pumpkin seeds.

For the Orzo

• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  3 cups 1/2-inch-diced peeled, seeded pumpkin
  
  


• 
  
  1/3 cup finely chopped shallot
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  8 oz. orzo
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1 tsp. chopped fresh marjoram or thyme
  
  


• 
  
  Freshly ground black pepper
  
  

For the Scallops

• 
  
  1 lb. large all-natural “dry” sea scallops, side muscle removed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. finely chopped shallot
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  1/3 cup dry white wine
  
  


• 
  
  1/3 cup heavy cream
  
  


• 
  
  1 tsp. chopped fresh marjoram or thyme
  
  


• 
  
  2 Tbs. coarsely chopped, salted, roasted hulled pepitas
  
  


• 
  
  1 Tbs. coarsely chopped fresh flat-leaf parsley
  
  

Make the orzo

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

Melt the butter in a 12-inch nonstick skillet over medium heat. Add the pumpkin and shallot and cook, stirring, until the pumpkin is almost tender and the shallot is golden, 6 to 8 minutes. Add the garlic and cook, stirring, until the pumpkin is completely tender, about 2 minutes more. Set aside. Cook the orzo in the boiling water until al dente. Reserve 1 cup of the water and drain. Add the orzo, parsley, and marjoram to the skillet, along with 1/2 cup of the reserved pasta water, and stir until blended and heated through, adding more pasta water if necessary, about 1 minute. Season to taste with salt and pepper. Keep warm.

Cook the Scallops

Pat the scallops dry and season generously with salt and pepper. Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the scallops to the skillet and cook, flipping once, until browned on both sides yet just barely cooked through, about 1½ minutes per side. Transfer to a plate. Stir the shallot and garlic into the butter, add the wine, and bring to a boil, scraping the bottom of the pan with a wooden spoon. Stir in the cream and marjoram and boil until thickened, about 1 minute. Return the scallops and any liquid to the skillet and stir briefly over medium heat. Divide the orzo and scallops among four plates and drizzle with the sauce. Sprinkle with the pepitas and parsley and serve.