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.

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.

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.

Spicy Glazed Onions

Sweet little onions get a kick from cayenne and make an elegant accompaniment to roast beef. Cipollini onions are ideal here because they’re small enough to serve whole but big enough that peeling them isn’t a chore. Pearl onions are a good though slightly more-labor-intensive substitution if cipollini aren’t available.Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

• 
  
  1 lb. cipollini or pearl onions, ends trimmed, with some root end left intact
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  Pinch to tsp. cayenne
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 tsp. white wine vinegar; more to taste
  
  

Have ready a large bowl of ice water. Bring a 4- to 5-quart pot of water to a rolling boil and add the onions. Cook for 1 minute, drain, and transfer to the bowl of ice water. Swish the onions around until they’re chilled. Remove them from the water and peel; the skins should come off easily when you rub them with your fingers, though some may need a paring knife.

Put the onions in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add the butter, honey, cayenne, 1/2 tsp. salt, and enough water to just cover the onions (about 2 cups). Bring to a boil over high heat.

Cook over high heat, shaking the pan occasionally, until the liquid has reduced to a syrupy glaze and the onions are tender, about 10 minutes. (If the glaze is done before the onions, add about 1/2 cup water and continue to cook. If the onions are done first, remove them and continue to boil the liquid until syrupy.)

Lower the heat to medium low, add the white wine vinegar and toss to combine. Season to taste with salt and serve. (The glazed onions can be kept warm, covered, for about 20 minutes.)

Grilled Asparagus with Parsley-Tarragon Chimichurri

Chimichurri—a garlicky Argentinian herb sauce—is traditionally made with parsley as the primary herb. Here, the addition of fresh tarragon makes it an ideal partner for meaty grilled asparagus. Throw some steaks on the grill while you make the sauce, and dinner is done.

• 
  
  2 lb. asparagus, trimmed of tough, woody stems
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1 cup loosely packed fresh parsley leaves and tender stems
  
  


• 
  
  1/3 cup extra-virgin olive oil
  
  


• 
  
  1/4 cup loosely packed fresh tarragon leaves
  
  


• 
  
  1 Tbs. Champagne vinegar
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  

Prepare a high gas grill or charcoal fire.

In a large bowl, toss the asparagus with the olive oil and 1/2 tsp. salt. Grill, turning once, until just tender, about about 4 minutes total; return to the bowl.

In a food-processor, chop the garlic. Add the parsley, olive oil,
tarragon, vinegar, red pepper flakes, and 1/4 tsp. salt and purée. Toss
with the asparagus and serve.

Rice Noodle Salad

For the dressing:

• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  2 Tbs. rice vinegar
  
  


• 
  
  2 Tbs. fish sauce
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2 to 4 tsp. minced fresh hot green chile, such as jalapeño or serrano
  
  


• 
  
  2 small garlic cloves, minced
  
  


• 
  
  2 tsp. finely grated or very finely minced fresh ginger
  
  

For the salad:

• 
  
  6 oz. medium-width rice noodles
  
  


• 
  
  1 cup shredded romaine lettuce
  
  


• 
  
  1 cup fresh bean sprouts
  
  


• 
  
  1/4 cup roughly chopped or small whole fresh mint leaves
  
  


• 
  
  1/4 cup roughly chopped or small whole fresh cilantro leaves
  
  


• 
  
  3/4 cup peeled, seeded, and diced cucumbers
  
  


• 
  
  1/3 cup grated carrots
  
  


• 
  
  3 Tbs. chopped peanuts
  
  

Make the dressing:

In a small bowl, mix the lime juice, vinegar, fish sauce, sugar, chile, garlic, and ginger. Taste and add more of any of the ingredients to get an assertive but tasty balance of flavors.

Make the salad:

Bring a large pot of salted water to a rolling boil. Add the rice noodles and stir to disperse them. Cook until strands are opaque white and fully tender, but still resilient, 3 to 6 minutes (check the noodles often, as different brands cook at different rates).

Drain the noodles in a colander and rinse them under cold water until the noodles are cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, fluffing every few minutes to make sure they stay loose.

When ready to serve, put the rice noodles in a large bowl with the lettuce, bean sprouts, mint, cilantro, cucumbers and carrots. Add the dressing to taste and toss well. Sprinkle with peanuts before serving.

Potato Salad with Olives, Scallions & Garden Herbs

This potato salad is best made several hours ahead so that the flavors have time to meld. Feel free to experiment with different herbs in place of the mint, such as tarragon, oregano, or thyme. Keep the parsley, though; it makes a nice foundation.

• 
  
  3 lb. small to medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup best-quality white-wine vinegar
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/3 cup chopped Kalamata olives
  
  


• 
  
  1/3 cup very thinly sliced scallions, both white and green parts
  
  


• 
  
  1/3 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  3 Tbs. finely chopped fresh mint leaves
  
  

Put the potatoes in a 6-quart Dutch oven or similar pot and cover with cold water by at least one inch. Add 1-1/2 Tbs. salt, bring to a boil over high heat, and reduce the heat to a gentle simmer. Cook until the potatoes are just tender, 6 to 8 minutes from when the water comes to a boil (stir gently and don't overcook, or the potatoes will fall apart).

Meanwhile, in a bowl or liquid measuring cup, whisk the vinegar and mustard. Whisk in the olive oil. Season to taste with salt and pepper.

Drain the potatoes in a colander and spread them on a rimmed baking sheet. While they're still hot, drizzle them evenly with 3 Tbs. of the dressing. Let cool completely.

Transfer the cooled potatoes to a serving bowl. Sprinkle with the olives, scallions, parsley, and mint. Pour about 1/2 cup of the remaining vinaigrette over the salad. With a large spoon or rubber spatula, gently toss. Take care to break as few of the potato slices as possible. Season to taste with salt and pepper. Let sit at room temperature for at least an hour so the flavors can blend.

Just before serving, season to taste again with salt and pepper and add more dressing if the salad seems dry—you may not need all of the dressing.

Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs

This simple yet decadent dish is easy enough to make on a weeknight but special enough (and easily doubled) for a weekend dinner party. Look for mascarpone, an Italian-style cream cheese, in the cheese section of most supermarkets.

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


• 
  
  1/2  small yellow onion, finely diced
  
  


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


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 cup fresh breadcrumbs
  
  


• 
  
  1/3 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  5 oz. mascarpone
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high.  In a 2-quart gratin dish, toss the asparagus with the onion, 1/2 Tbs. of the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until crisp-tender, about 6 minutes.

Meanwhile, toss the breadcrumbs with the Parmigiano-Reggiano, remaining 1 Tbs. olive oil, and 1/8 tsp. pepper.

Dollop the mascarpone in little spoonfuls over the asparagus, sprinkle with the nutmeg, and top with the breadcrumb mixture. Broil until bubbly and golden-brown, about 2 minutes more. Serve.
 

Carrot, Fingerling Potato, and Pea Ragoût

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

• 
  
  1 medium lemon
  
  


• 
  
  1 tsp. balsamic vinegar
  
  


• 
  
  1 tsp. maple syrup
  
  


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


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


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


• 
  
  Kosher salt
  
  


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


• 
  
  1 cup lower-salt chicken broth or water
  
  


• 
  
  1-1/2 tsp. minced garlic
  
  


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


• 
  
  2 oz. stemmed baby spinach leaves
  
  


• 
  
  2 tsp. chopped fresh tarragon
  
  

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

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

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

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

Mushroom-Asparagus Risotto

Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent—not constant—stirring, making this less labor intensive than most risottos.

• 
  
  7 cups lower-salt chicken or vegetable broth
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-1/4 cups minced shallots
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  7 oz. white, cremini, oyster, or portobello mushrooms, stemmed, cleaned, and coarsely chopped (2 cups)
  
  


• 
  
  12-1/4 oz. (1-3/4 cups) Turkish baldo rice
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  6 oz. medium asparagus spears (about 10), trimmed and cut on the diagonal into 1-inch pieces (1 cup)
  
  


• 
  
  1 oz. Pecorino Romano or Parmigiano-Reggiano, finely grated (1 cup using a rasp grater)
  
  


• 
  
  Freshly ground black pepper
  
  

Put the broth in a 3-quart saucepan, add a pinch of salt, and bring to a boil over high heat; lower the heat to maintain a simmer.

Heat the oil in a wide, heavy-duty 5- to 6-quart pot over medium-high heat. Add the shallots, lower the heat to medium, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the mushrooms, raise the heat to high, and cook, stirring frequently, until softened, about 2 minutes. Lower the heat to medium, add the rice, and cook, stirring often, until the rice is lightly toasted, about 3 minutes.

Add the wine and cook, stirring, until most of it is absorbed, about 30 seconds.

Stir about 1-1/2 cups of the simmering broth into the rice. Lower the heat to maintain a simmer and cook, stirring frequently, until most of the broth is absorbed, about 1 minute. Add another 1-1/2 cups broth and cook, stirring frequently, until most of it is absorbed, about 3 minutes. Repeat the process once or twice more, tasting the rice every few minutes after the third broth addition until it’s just shy of firm to the bite but without a crunchy center, about 12 minutes after the first addition of broth.

Stir in the asparagus and 1 cup broth. Cover, lower the heat to the low, and cook until the asparagus is crisp-tender and the rice is tender but with some resistance, about 5 minutes. Remove from the heat and fold in the cheese. Cover and let stand for 5 minutes. Season to taste with salt and serve right away, sprinkled with black pepper.

Spicy Slaw with Radicchio & Green Mango

If you like crunchy slaw, serve this right away. If you prefer a softer cabbage texture, let the slaw rest for 10 to 15 minutes before serving.

• 
  
  2-1/2 Tbs. rice vinegar
  
  


• 
  
  2 Tbs. mayonnaise
  
  


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


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. peeled and finely grated fresh ginger
  
  


• 
  
  1 serrano chile, stemmed, seeded, and minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2-1/2 cups thinly sliced radicchio (about one-half head)
  
  


• 
  
  2-1/2 cups thinly sliced Savoy cabbage (about one-quarter head)
  
  


• 
  
  2 cups thinly sliced red cabbage (about one-quarter small head)
  
  


• 
  
  1 heaping cup matchstick-cut green (unripe) mango (about one-half mango)
  
  


• 
  
  2 medium scallions (white and light-green parts only), thinly sliced on the diagonal
  
  

In a small bowl, whisk the vinegar, mayonnaise, olive oil, soy sauce, sugar, ginger, and serrano. Season to taste with salt and pepper.

Put the radicchio, both types of cabbage, mango, and scallions in a large bowl. Add the dressing and toss. Season to taste with salt and pepper and serve.

Basic Roasted Asparagus

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the asparagus with olive oil and salt and pepper before roasting. Or toss the asparagus 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. asparagus
  
  


• 
  
  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. Rinse the asparagus, pat dry, and snap off the tough bottom ends. In a medium bowl, toss the asparagus with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the asparagus 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 for 5 minutes, flip, and roast until tender and a bit shriveled, 5 to 8 minutes.

Return the asparagus 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 oil. Season to taste with salt, pepper, and lemon juice.

Cheesy Rice with Garlic and Thyme

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

• 
  
  1/2 cup dried porcini mushrooms
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup carnaroli or Arborio rice
  
  


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


• 
  
  1 medium clove garlic, finely chopped
  
  


• 
  
  2 tsp. finely chopped fresh thyme
  
  


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


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


• 
  
  Parmigiano-Reggiano; more for serving
  
  


• 
  
  Freshly ground white pepper
  
  

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

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

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

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

Miso-Honey-Glazed Turnips

These turnips may not look like much, but one bite will make you say “wow.” The savory miso combined with sweet honey and peppery turnips is pure magic. Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

• 
  
  1 lb. trimmed and peeled turnips, cut into 1-inch wedges (about 2-1/2 cups)
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1 Tbs. white miso
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  Kosher salt
  
  

Put the turnips in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add butter, miso, honey, 1/2 tsp. salt, and enough water to just cover the turnips (about 2 cups). Bring to a boil over high heat.

Cook over high heat, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about 1/2 cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.)

Lower the heat to medium and toss to coat the turnips with the glaze. Season to taste with salt and serve. (The glazed turnips can be kept warm, covered, for about 20 minutes.)

Potato Salad with Shrimp and Tarragon

For the dressing

• 
  
  1/3 cup crème fraîche
  
  


• 
  
  1/3 cup mayonnaise
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. chopped fresh tarragon
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  

For the salad

• 
  
  1/4 cup plain rice vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3-1/4 lb. baby red potatoes, scrubbed clean
  
  


• 
  
  1-1/2 cups cooked, diced shrimp
  
  


• 
  
  1-1/2 cups thinly sliced celery (include the leaves, roughly chopped)
  
  


• 
  
  1/2 cup sliced fresh chives
  
  

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, 5 to 10 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. 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 shrimp, celery, and chives 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.

Radish, Carrot, and Edamame Stir-Fry

A quick turn in a sizzling-hot wok gives radishes and carrots deliciously browned edges. Be sure to cut the vegetables into uniform slices so they cook evenly. This is a great side dish for seafood.

• 
  
  2 Tbs. mirin
  
  


• 
  
  1 Tbs. reduced-sodium soy sauce
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. peanut oil
  
  


• 
  
  5 medium carrots (about 3/4 lb.), peeled, halved lengthwise, and cut on the diagonal into 1/4-inch-thick slices
  
  


• 
  
  1-3/4 lb. radishes (about 2 bunches), trimmed and sliced crosswise into 1/4-inch-thick rounds (reserve tops for another use, if desired)
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  2/3 cup shelled edamame (thawed, if using frozen)
  
  


• 
  
  1 tsp. toasted sesame seeds
  
  

In a small bowl, combine the mirin, soy sauce, and 1/2 tsp. salt.

Heat a 14-inch flat-bottom wok (or a 12-inch heavy-duty skillet) over high heat. Swirl in the oil. Add the carrots and radishes and stir-fry until the edges begin to brown, 5 to 7 minutes. Add the garlic and ginger, and continue to stir-fry until the vegetables are crisp-tender, about 2 minutes more.

Add the edamame and soy sauce mixture and stir-fry until just heated through, about 1 minute. Stir in the sesame seeds and serve.

Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1 Tbs. finely chopped flat-leaf parsley
  
  


• 
  
  Hot pepper sauce, to taste
  
  


• 
  
  2 slices cooked bacon, finely chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Smoked paprika, for garnish
  
  

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Grilled Asparagus with Parsley-Tarragon Chimichurri

Chimichurri—a garlicky Argentinian herb sauce—is traditionally made with parsley as the primary herb. Here, the addition of fresh tarragon makes it an ideal partner for meaty grilled asparagus. Throw some steaks on the grill while you make the sauce, and dinner is done.

• 
  
  2 lb. asparagus, trimmed of tough, woody stems
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1 cup loosely packed fresh parsley leaves and tender stems
  
  


• 
  
  1/3 cup extra-virgin olive oil
  
  


• 
  
  1/4 cup loosely packed fresh tarragon leaves
  
  


• 
  
  1 Tbs. Champagne vinegar
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  

Prepare a high gas grill or charcoal fire.

In a large bowl, toss the asparagus with the olive oil and 1/2 tsp. salt. Grill, turning once, until just tender, about about 4 minutes total; return to the bowl.

In a food-processor, chop the garlic. Add the parsley, olive oil,
tarragon, vinegar, red pepper flakes, and 1/4 tsp. salt and purée. Toss
with the asparagus and serve.

Potato Salad with Shrimp and Tarragon

For the dressing

• 
  
  1/3 cup crème fraîche
  
  


• 
  
  1/3 cup mayonnaise
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. chopped fresh tarragon
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  

For the salad

• 
  
  1/4 cup plain rice vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3-1/4 lb. baby red potatoes, scrubbed clean
  
  


• 
  
  1-1/2 cups cooked, diced shrimp
  
  


• 
  
  1-1/2 cups thinly sliced celery (include the leaves, roughly chopped)
  
  


• 
  
  1/2 cup sliced fresh chives
  
  

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, 5 to 10 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. 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 shrimp, celery, and chives 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.

Chicken Pot Pie with Phyllo Crust

This recipe satisfies my most intense pot-pie yearnings, but it's a bit more sophisticated than the familiar food of my childhood. I skip the lunch-room vegetable mix in favor of keeping it all green and white inside with aromatic leeks, crisp green beans, fresh herbs, and chunks of chicken and potato smothered in a creamy sauce, topped with a flaky blanket of phyllo.

• 
  
  Cooking spray
  
  


• 
  
  1-1/4 lb. boneless, skinless chicken breast halves, cut into 1/2-inch chunks
  
  


• 
  
  1 tsp. salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 leeks, bottom 4 inches only, trimmed, washed well, and chopped
  
  


• 
  
  2 stalks celery, chopped (about 1/2 cup)
  
  


• 
  
  2 medium white potatoes, left unpeeled and cut into 1/2-inch pieces
  
  


• 
  
  1/2 lb. fresh green beans, trimmed and chopped into 1/2-inch pieces
  
  


• 
  
  2 cloves garlic, minced (about 2 teaspoons)
  
  


• 
  
  1-1/2 cups nonfat milk
  
  


• 
  
  1/3 cup all-purpose flour
  
  


• 
  
  2 cups low-sodium chicken broth
  
  


• 
  
  1 cup peas, thawed if frozen
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  3 sheets frozen phyllo dough, thawed
  
  


• 
  
  2 Tbs. freshly grated Parmigiano Reggiano
  
  

Preheat the oven to 350°F. Coat 4 individual-size baking dishes with cooking spray.

Season the chicken with 1/4 tsp.of the salt and 1/4 tsp. of the pepper. In a large nonstick skillet, heat 2 tsp. of the oil over medium-high heat. Add the chicken and brown, about 2-1/2 minutes per side. Transfer the chicken to a plate.

Add 2 more tsp. of oil, the leeks, and celery to the pan and cook, stirring a few times, until the vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and the remaining 3/4 tsp. salt and 1/4 tsp. pepper and cook for 2 minutes more, stirring to combine everything. Add the milk. Stir the flour into the broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes. Stir in the chicken, peas, parsley, and thyme. Spoon the mixture into the baking dishes.

Put the remaining 1-2/3 Tbs, oil in a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter-sheet on top of each baking dish and brush with the oil. Repeat layering with all three layers. Tuck the edges of the phyllo into the dish rim. Sprinkle the top of each pie with the Parmigiano.

Place on a baking sheet and bake until the filling is bubbling, about 30 minutes. Serve hot.