Shredded Carrots with Jalapeño, Lime & Cilantro

Sweet, tender carrots get a kick from minced fresh chiles in this simple no-cook slaw.

• 
  
  8 medium carrots (about 1-1/2 lb.)
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  1 medium jalapeño, cored, seeded, and minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup coarsely chopped fresh cilantro
  
  


• 
  
  Whole cilantro leaves for garnish (optional)
  
  

Peel and then grate the carrots using either the large holes on a box grater or a food processor fitted with a medium grating attachment. Put the grated carrots in a large bowl.

In a small bowl, whisk the oil and lime juice. Add the jalapeño and season to taste with salt and pepper.

Add the dressing and chopped cilantro to the carrots and toss. Season to taste with salt and pepper, garnish with the cilantro leaves (if using), and serve.

Fennel Layered with Potatoes & Breadcrumbs (Tortiera di Finocchi e Patate)

Take care to make the potato slices equally thin so they cook evenly. A mandoline or other vegetable slicer makes the job easier, but you can also do it by hand with a sharp knife.

• 
  
  2 lb. yellow potatoes, such as Yukon Gold
  
  


• 
  
  1 large fennel bulb, trimmed (3/4 to 1 lb. after trimming)
  
  


• 
  
  1 cup firmly packed fresh breadcrumbs
  
  


• 
  
  1/2 cup freshly grated pecorino (preferably Tuscan) or Parmigiano-Reggiano
  
  


• 
  
  3 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  6 Tbs. extra-virgin olive oil, plus more for the baking dish
  
  


• 
  
  2-1/2 tsp. kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  

Tip:

To make fresh breadcrumbs, use a dense, day-old French or Italian country-style loaf. Cut the bread into 1-inch cubes and process in a food processor until fine.

Peel the potatoes and slice them as thinly as possible, between 1/16 and 1/8 inch thick (use a mandoline if you have one). Put the sliced potatoes in a large bowl of cold water to keep them from browning.

Cut the fennel in half lengthwise. Slice the halved fennel crosswise as thinly as possible, between 1/16 and 1/8 inch thick. You should have about 4 cups.

In a bowl, combine the breadcrumbs, cheese, parsley, and garlic. Mix well with your hands, making sure the garlic is evenly distributed.

Position a rack in the center of the oven and heat the oven to 400ºF.

Lightly oil the bottom and sides of a 9x13-inch baking dish.

Without draining the potatoes, use your hands to lift out about one-third of the slices and arrange them in the bottom of the baking dish, overlapping them slightly. (The water clinging to them will generate steam as they bake.) Season with 1/2 tsp. of the salt and a couple of grinds of the pepper. Sprinkle the potatoes evenly with 1/4 cup of the breadcrumb mixture. Drizzle with 1 Tbs. of the oil. Top the potatoes with half of the sliced fennel, spreading it evenly. Sprinkle the fennel with 1/2 tsp. salt, 1/4 cup of the breadcrumb mixture, and 1 Tbs. of the oil. Repeat this layering process, ending with a top layer of potatoes. Season the top layer with the remaining 1/2 tsp. salt and some more pepper. Top with the remaining breadcrumb mixture and the final 2 Tbs. oil.

Cover the dish tightly with aluminum foil and bake for 40 minutes (be sure the aluminum foil is sealed tightly all around the baking dish, or there won’t be enough steam to cook the potatoes). Uncover and continue baking until the potatoes are tender when pierced with a fork and the top is golden brown, 25 to 30 minutes longer. Let rest at least 10 minutes before serving. The tortiera is as good warm as it is hot.

Potato Salad with Peas and Pancetta

For the dressing

• 
  
  1/3 cup buttermilk
  
  


• 
  
  1/3 cup mayonnaise
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  

For the salad

• 
  
  ¼ cup plain rice vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
  
  


• 
  
  1/2 lb. pancetta, cooked and crumbled
  
  


• 
  
  1 cup fresh peas, blanched (or substitute thawed frozen peas)
  
  


• 
  
  1 cup sugar snap peas, cut into 1/2-inch pieces and blanched
  
  


• 
  
  1/4 cup chopped fresh basil
  
  


• 
  
  1/4 cup chopped fresh chives
  
  


• 
  
  1/4 cup chopped fresh mint
  
  

Make the dressing

Whisk all the dressing ingredients together in a small bowl

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

When the potatoes have completely cooled, gently fold the pancetta, peas, sugar snaps, basil, chives, and mint into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.

Sherry Baked Beans with Chorizo

Sherry adds a subtle tang, and Spanish chorizo brings a smoky note to these beans.

• 
  
  1 lb. dried navy beans
  
  


• 
  
  1 Tbs. olive oil; more as needed
  
  


• 
  
  10 oz. Spanish chorizo, casings removed (if possible), small diced (about 2 cups)
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  3 large cloves garlic, chopped
  
  


• 
  
  6 cups lower-salt chicken broth
  
  


• 
  
  2 bay leaves
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/8 tsp. cinnamon
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup oloroso or amontillado sherry, plus 2 Tbs. to finish, if desired
  
  


• 
  
  1 cup canned crushed tomatoes
  
  


• 
  
  1/4 cup light brown sugar
  
  


• 
  
  3 sprigs fresh thyme
  
  


• 
  
  Kosher salt
  
  

Tip:

Don't have time to soak the beans overnight?
Put them in a 4-quart saucepan. Add enough cold water to cover by 2 inches and bring just to a boil. Remove from the heat and soak for 2 hours. Drain the beans and continue with the recipe.

Sort through the beans to make sure there are no little stones and then put them in a large bowl or pot. Add enough cold water to cover the beans by 2 inches and let soak overnight. Drain the beans well, tilting the colander instead of shaking it to gently extract the water and protect the beans' skins.

Position a rack in the center of the oven and heat the oven to 300°F.

Heat the olive oil in a 5- to 6-quart Dutch oven over medium heat. Add the chorizo and cook, stirring occasionally, until nicely browned, 6 to 8 minutes. Transfer with a slotted spoon to a small bowl. Depending on the amount of fat left in the pot, pour off and discard all but 3 Tbs. or add enough olive oil to make 3 Tbs. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.

Add the broth, bay leaves, cumin, cinnamon, and 1/2 tsp. pepper. Stir to combine. Add the beans and bring just to a simmer over high heat. Cover and bake until the beans are easy to bite into but still a little mealy in texture, 45 to 60 minutes.

Stir in the reserved chorizo, 1 cup sherry, and the tomatoes, brown sugar, and thyme. Bake, uncovered, until the beans are fully tender, 30 to 60 minutes more. Cool to room temperature, remove the bay leaves and thyme stems, cover, and refrigerate overnight.

To finish, bring to a simmer, uncovered, over medium heat. Reduce the heat to low and continue to simmer until the sauce is reduced to the consistency of thin gravy, stirring occasionally so the bottom doesn't burn, 40 to 60 minutes. Stir in the remaining 2 Tbs. sherry (if using) and season the beans to taste with salt and pepper.

Basic Roasted Broccoli

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the broccoli with olive oil and salt and pepper before roasting. Or toss the broccoli with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

• 
  
  1 lb. broccoli crowns
  
  


• 
  
  1 to 3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Fresh lemon juice (optional)
  
  

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Trim and peel the broccoli stem; slice it into 1/4-inch-thick disks. Where the stem starts to branch out, split the florets though the stem so that each piece is 1-1/2 to 2 inches wide. In a medium bowl, toss the broccoli with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the broccoli out onto the baking sheet and arrange the pieces so that they are evenly spaced. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast until the floret tops begin to brown, 8 to 10 minutes. Stir and continue to roast until tender, 3 to 6 minutes.

Return the broccoli florets to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little more oil. Season to taste with salt, pepper, and lemon juice, if using.

Southwestern-Style Potato Salad

For the dressing:

• 
  
  1/3 cup sour cream
  
  


• 
  
  1/3 cup mayonnaise
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  1 clove garlic, mashed to a paste
  
  


• 
  
  2 tsp. chopped fresh oregano
  
  


• 
  
  1-1/2 tsp. cumin seeds, lightly toasted and ground
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  

For the salad:

• 
  
  1/4 cup plain rice vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
  
  


• 
  
  1-1/4 cup fresh sweet corn kernels, blanched
  
  


• 
  
  1-1/4 cup diced red bell pepper
  
  


• 
  
  3/4 cup grated Cheddar
  
  


• 
  
  1/2 cup thinly sliced scallions
  
  


• 
  
  1/4 cup chopped cilantro
  
  

Make the dressing

Whisk all the dressing ingredients together in a small bowl.

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

When the potatoes have completely cooled, gently fold the corn, bell peppers, Cheddar scallions, and cilantro into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.

Brown Rice Salad with Apples and Cheddar

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

• 
  
  2-1/2 cups brown rice
  
  


• 
  
  Kosher salt
  
  


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


• 
  
  1/3 cup cider vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


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


• 
  
  1 cup halved seedless grapes
  
  


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


• 
  
  1 cup cooked brown lentils
  
  


• 
  
  1 cup diced Cheddar
  
  


• 
  
  3/4 cup chopped toasted almonds
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

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

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

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

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

Broiled Asparagus and Artichokes with Vermouth Brown Butter

Frozen artichoke hearts are a rushed cook’s secret weapon. Here, they’re broiled with asparagus for deep flavor in minutes. If you don’t have any vermouth on hand for the sauce, you can use dry white wine instead.

• 
  
  1 lb. asparagus, trimmed of tough, woody stems, and cut into 2-inch pieces
  
  


• 
  
  12 oz. frozen artichoke quarters, thawed and patted dry
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. salted butter
  
  


• 
  
  2 Tbs. dry (white) vermouth
  
  


• 
  
  1 tsp. fresh lemon juice
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. On a large rimmed baking sheet, toss the asparagus and artichokes with the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until browned and tender, about 6 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat until fragrant and beginning to brown, about 1-1/2 minutes. Carefully whisk in the vermouth (it will splatter). Toss the asparagus and artichokes with the brown butter and the lemon juice. Season to taste with salt and pepper and serve.

Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini)
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  Scant 1/2 tsp. ground cumin
  
  


• 
  
  Scant 1/2 tsp. ground coriander
  
  


• 
  
  2 to 3 Tbs. chopped fresh mint
  
  


• 
  
  One-quarter lemon
  
  


• 
  
  Freshly ground black pepper
  
  

Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 tsp. of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 min. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 min.

Add the remaining 1 Tbs. butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 min. Add the corn, garlic, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds.

Remove the pan from the heat, add all but about 1/2 Tbs. of the mint, a good squeeze of lemon, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining mint.

Grilled Tomatoes with Saba and Sea Salt

Saba is a syrupy condiment from Italy made from reduced unfermented grape juice. Balsamic vinegar is a good substitution if reduced until slightly syrupy.

• 
  
  8 small tomatoes (3 to 4 oz. each) cored and halved crosswise
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. saba
  
  


• 
  
  Flaky sea salt, such as Maldon
  
  

Prepare a medium-high gas or charcoal grill fire. Brush the cut sides of the tomatoes with the olive oil. Grill the tomatoes cut side down until charred, 2 to 3 minutes. Transfer to a platter, cut side up. Drizzle the tomatoes with the saba and sprinkle with salt to taste. Serve immediately.

Brown Butter Summer Squash Linguine

Hoorah! There’s finally a great way to cook summer squash, that poor unfortunate victim of too many “vegetable medleys,” in which the overgrown squash is thickly sliced, overcooked, and served in a pool of liquid. Young squash—diced small and cooked fast—are yummy. Even better, if you treat yourself to a really cool hand tool—a julienne peeler, which only costs about seven dollars—you can make the quickest, tastiest squash dish ever.
In this recipe, I quickly sauté the “linguine” in brown butter for a super-fast side dish. You could just wrap it up with salt and a squeeze of lemon, but I’ve added almonds, as nutty flavors pair really well with all squashes. (Hazelnuts are good here, too.) You can substitute zucchini for half of the summer squash, if you like.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

• 
  
  1-1/2 lb. young yellow (summer) squash (about 4)
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. finely chopped almonds or hazelnuts
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2 tsp. chopped fresh tarragon or parsley
  
  


• 
  
  1/2 lemon
  
  

Wash and dry the squash and trim off the ends. Using a julienne peeler, peel the squash lengthwise all the way around, dropping the strips into a bowl. Continue peeling until you reach the seed core. Discard the core and peel the other squash in the same fashion. Toss the squash strips and separate any that are clumping together.

In a 10-inch straight-sided sauté pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan. Cook the butter until it reaches a nutty brown color (the almonds should be light brown by then), about 2 minutes. The color turns quickly so keep an eye on it—it will be more flavorful if you take it beyond a very light brown, but you don’t want it to turn black. Immediately add the squash and salt. Toss the squash gently with tongs until it is well coated with the butter. Continue cooking just until the squash becomes slightly limp, about 1 minute. Remove the pan from the heat, stir in half of the chopped herbs, and squeeze a little of the lemon over the squash and toss. Taste and add more lemon, if desired. Transfer the squash to a serving dish or plates and garnish with the remaining herbs.

Creamed Corn with Shallots

Forget canned or frozen creamed corn. Once you try this version, made with fresh corn, shallots, butter, and cream, you’ll never go back. Remove as much of the flavorful corn “milk” from the cob as possible for the best flavor.

• 
  
  5 ears fresh corn
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1/4 cup minced shallots
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  Freshly ground black pepper
  
  

Slice the kernels from the corn to yield 3 cups (don’t cut too deeply; you want only the tender tips of the kernels). Put the kernels in a medium bowl and reserve the cobs. Working with one cob at a time, stand it on its end in the bowl and scrape the back of the knife down the sides to release the corn “milk.”

Melt the butter in a 10-inch nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until softened, 1 minute. Add the corn, cream, and 1/2 tsp. salt and simmer gently, stirring often, until the cream has thickened, about 4 minutes. Stir in the nutmeg, season to taste with salt and pepper, and serve immediately.

Corn Sauté with Canadian Bacon, Potatoes & Peppers

Canadian bacon and potatoes make this corn sauté hearty enough to stand alone as a light main course, but it also makes a wonderful side dish or a zesty bed for grilled or roasted meat or fish.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup small-diced Canadian bacon (3 oz.)
  
  


• 
  
  1 cup small-diced red onion (from about a 6-oz. onion)
  
  


• 
  
  1 cup small-diced red potato (from about a 5-oz. potato)
  
  


• 
  
  1/2 cup small-diced green bell pepper (from three-quarters of a 3-oz. pepper)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from about 4 medium ears)
  
  


• 
  
  2 tsp. minced garlic (2 medium cloves)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. thinly sliced fresh chives
  
  


• 
  
  1/2 tsp. green Tabasco; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One-half lemon
  
  

Melt 1 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the Canadian bacon and cook, stirring occasionally, until the bacon is brown around the edges, about 4 min. Transfer to a plate lined with paper towels.

Add the remaining 1 Tbs. butter and 1 Tbs. olive oil to the pan. Add the onion, potato, bell pepper, and 1/2 tsp. of the salt. Reduce the heat to medium low, cover, and cook, stirring frequently, until the onions and peppers are well softened and the potatoes are barely tender and starting to brown, 5 to 7 min.

Uncover, increase the heat to medium, and add the corn, garlic, and the remaining 1/2 tsp. salt. Sauté, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 5 min. (The corn should be glistening, brighter in color, and somewhat shrunken in size, and the bottom of the pan will be slightly brown.)

Remove the pan from the heat, add the parsley, chives, Tabasco, a few generous grinds of pepper, and a small squeeze of lemon. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan. (Moisture released from the vegetables as they sit will loosen the bits.) Fold the Canadian bacon into the dish, season to taste with more salt, pepper, or lemon juice. Serve warm.

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.

Individual Savory Horseradish Bread Puddings

For this menu, you will need only 8 puddings, but you’ll have 4 extra for anyone who wants seconds.

• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  6 large eggs, at room temperature
  
  


• 
  
  1/4 cup prepared white horseradish
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5 slices), with crusts
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Grease a 12-cup nonstick muffin tin with the butter.

In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside.

Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives.

Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes.

Bake until the puddings are set and the tops are nicely browned and puffed, 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.

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.

Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon

The soft grilled leaves of bitter radicchio respond well to the sticky-sweet acidity of good balsamic vinegar. It fills the mouth with bitter sweetness, a well-matched foil to grill-roasted leg of lamb. And the bacon makes it all better, because that’s the great culinary virtue of smoky, fatty cured pork.

for the vinaigrette

• 
  
  2 Tbs. sherry vinegar
  
  


• 
  
  2 Tbs.finely chopped shallots
  
  


• 
  
  1 tsp. red pepper flakes
  
  


• 
  
  1 tsp. garlic paste (1 to 2 cloves mashed with a pinch of salt)
  
  


• 
  
  Pinch each of sea or kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. extra virgin olive oil
  
  


• 
  
  1 tsp.dried oregano
  
  

For the radicchio

• 
  
  1 teaspoon fresh thyme leaves
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  4 to 5 heads radicchio, quartered and core trimmed
  
  


• 
  
  16 to 20 slices bacon
  
  


• 
  
  2 Tbs. aged balsamic vinegar
  
  


• 
  
  1/4 cup extra virgin olive oil
  
  


• 
  
  2 Tbs. chopped fresh chives
  
  

Preheat the grill to medium-low.

Make the vinaigrette

Whisk all the ingredients together in a small bowl.

Prepare and grill the radicchio

Put the radicchio in a large bowl and drizzle with just enough vinaigrette to coat lightly, tossing gently.

Lay a slice of bacon on a work surface and wrap a radicchio quarter tightly in the bacon, starting from the bottom end and continuing to just shy of 1/4-in. from the top. Repeat with the remaining bacon and radicchio.

Put the radicchio quarters on the oiled clean grill grate and cook until crispy and golden on the first side, about 2 minutes. Turn and cook until crisp and golden on the second side, about 2 minutes, then turn and cook until crisp and golden on the third side.

Transfer the radicchio to a platter. Drizzle with the balsamic vinegar and olive oil, sprinkle with the chopped chives, and serve.

Wild Rice with Pears, Sausage, and Candied Pecans

Comice pears are one of the sweetest and most succulent varieties, with a rich buttery texture that pairs well here with the chewy wild rice and crunchy pecans. Take care not to overcook them or they'll break down and lose their bite.

• 
  
  1 cup wild rice
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  6 oz. sweet Italian sausage (casings removed if using links), crumbled
  
  


• 
  
  1 small yellow onion, finely diced (about 1 cup)
  
  


• 
  
  2 Tbs. dry vermouth
  
  


• 
  
  1 Tbs. chopped fresh sage
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  2 small fresh bay leaves (optional)
  
  


• 
  
  2 small ripe pears (preferably Comice), peeled, cored, cut lengthwise into 1/2 inch-thick wedges, and then crosswise into 1/2 inch pieces
  
  


• 
  
  1/2 Tbs. unsalted butter
  
  


• 
  
  1/4 cup pecans
  
  


• 
  
  1 Tbs. packed dark brown sugar
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  

Bring 4 cups of water to a boil in a 4-quart saucepan. Add the wild rice and a generous pinch of salt, reduce the heat to maintain a gentle simmer, and cook until tender, 30 to 45 minutes.


Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the sausage and cook, breaking up any big chunks with a spoon, until browned and cooked through, 3 to 4 minutes. With a slotted spoon, transfer the sausage to a paper-towel-lined plate. Add the onion and 1/2 tsp. salt to the skillet and cook, stirring occasionally, until just tender, about 3 minutes. Add the vermouth and with a wooden spoon scrape up any browned bits from the pan; cook until the vermouth evaporates, 1 to 2 minutes. Add the sage, thyme, and bay leaves (if using), and continue cooking until the onion is very tender and the herbs are fragrant, 3 to 4 minutes. Return the sausage to the pan, add the pears, and cook just until warmed through, 1 to 2 minutes. Remove from the heat and set aside.


In an 8-inch nonstick skillet, melt the butter over medium heat. Add the pecans and cook, stirring often, until lightly toasted, 1 to 2 minutes. Add the brown sugar and stir until melted and beginning to caramelize, 1 to 2 minutes. Sprinkle with a pinch of sea salt, transfer to a plate, and let cool. Roughly chop the nuts.


When the wild rice is cooked, drain any excess water. Return the rice to the pan and cook over medium heat to dry out slightly, 1 to 2 minutes. Remove the bay leaves (if used) from the pear mixture. Add the pear mixture to the wild rice and toss to combine. Season to taste with sea salt and pepper. Transfer to a serving bowl, sprinkle with the chopped nuts, and serve.

Carrot Mash with Orange and Mint

This brightly colored mash has a tantalizing flavor that’s ideal with rich lamb dishes. A touch of hot sauce keeps the sweetness of the orange in check.

• 
  
  2 lb. carrots, peeled and cut into 1-inch pieces
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter, cut into 2 pieces
  
  


• 
  
  2 Tbs. heavy cream
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. finely chopped fresh mint
  
  


• 
  
  1/2 tsp. finely grated orange zest; more as needed
  
  


• 
  
  Hot sauce, such as Tabasco, to taste
  
  

Put the carrots in a 4-quart saucepan with enough cool water to cover by at least 1 inch. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil until the carrots can be easily pierced with a fork, about 25 minutes.

Drain well in a colander, letting the steam rise for a few minutes. Meanwhile, heat the butter, cream, oil, mint, orange zest, 1/2 tsp. salt, and a dash of hot sauce in the saucepan over low heat until the butter is melted.

For a rustic texture, return the carrots to the pan and mash with a potato masher to the consistency you like.

For a smooth texture (shown), purée the carrots in a food processor until smooth and then add them to the pan, stirring well to combine.

Season to taste with more orange zest, salt, or hot sauce before serving.

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.