Fresh Tomato Salad with Mint Pesto Classic Pesto is made with basil. Mint, which is in the same family, also makes a tasty sauce. Use it as a dressing, as we do here, or as a dip for steamed vegetables, or as a spread on sandwiches. There are a couple of key factors...
Roasted Butternut Squash with Mint and Brown Sugar Sauce This is a colorful combination for fall dining and makes a good accompaniment to turkey or lamb. The squash rounds are very tasty as a leftover, too: Slip them into sandwiches as in post-Thanksgiving turkey...
Grilled Radicchio with Parmigiano Shavings and Anchovy Croutons This is a variation on the classic Caesar Salad , with grilled radicchio replacing the traditional romaine. By grilling radicchio, a redleafed chicory, you lose some of its slightly bitter taste. You can...
Orange and Arugula Salad This salad is as refreshing as it is pretty and goes with any number of different types of foods-fish, meat, poultry-especially rich ones. We are particularly partial to it when served with the swordfish we suggest below. 1 pound arugula4...
Parmigiano-Baked Portobello Mushrooms with Oregano Crust These are good right out of the oven. Or make them several hours ahead for serving at a buffet. They also make a great sandwich filling. 2 garlic cloves½ cup extra-virgin olive oil¼ cup finely chopped...
Roasted Fennel with Parmigiano Fennel is crisp when raw and tastes of licorice. When roasted, it mellows in flavor, but maintains a nice firmness, which is complemented here with just a simple dusting of Parmigiano. The key to preventing Parimigiano from drying out in...
Caesar Salad Caesar salad makes a very serviceable main course, first course, or small serving alongside other salads. It is marvelously flavorful (even without anchovies in the dressing, which we have included here, by the way) and filled with toothsome textures....
Steamed Asparagus with Aromatic Herb Dressing The herb of choice here is fresh tarragon, and it goes beautifully with the mustard and cream in the dressing. When you want an elegant accompaniment to roasted meat or fish, something without vinaigrette, serve this. It...
Sautéed Broccoli Rabe with Golden Raisins, Pine Nuts, and Pecorino Romano on Ciabatta Bread There are big, bold flavors in this tasty combination. The ingredients here have a natural affinity for one another and come together without a hitch. Make this easy for...
Pecan-Crusted Chicken with Red Onion Jam on Pullman Bread A pecan coating makes these chicken breasts very appealing, and two different condiments-red onion jam and mustard mayonnaise contribute mightily to the delicious whole. Improvise here, if you like. Serve the...
Chorizo Stewed with Onion and Red and Yellow Peppers on Semolina Bread Chorizo is an air-dried pork sausage. It is spicy, with robust flavor. An essential ingredient in Spanish, Portuguese, and Mexican cookery, most of the time it is used as a condiment; but in this...
French Ham, Vermont Cheddar, Green Apples, and Walnut Aïoli on Country Bread One day we decided to add walnuts to aïoli, Provence's fabulous garlic mayonnaise, and it worked! When you are in the mood for something other than plain mayo, good as it is, remember our...
