Creamy Garlic Mashed Potatoes

It might seem like this recipe calls for a lot of garlic and very few potatoes, but boiling and mashing them together with butter and cream delivers just the right amount of mellow garlic flavor.

• 5 oz. garlic cloves (25 to 30 large cloves), blanched and peeled
• 3 medium Yukon Gold potatoes (about 1-1/4 lb.), peeled and halved
• One-half dried or 1 fresh bay leaf
• Kosher salt
• 1/4 cup light cream or whole milk
• 4 Tbs. unsalted butter, at room temperature
• Freshly ground black pepper

Tip:

For the easiest way to peel garlic, check out our test kitchen secrets.

Cut the garlic cloves in half lengthwise and remove the germs. Put the potatoes and garlic in a 3-quart saucepan. Add the bay leaf, 1 tsp. salt, and enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Reduce the heat to medium low, partially cover the pot, and simmer until the potatoes are very tender when pierced with a fork but not falling apart, about 20 minutes.

Drain in a colander; discard the bay leaf. Add the light cream (or milk) and butter to the warm pan. Pass the potatoes and garlic through a ricer or the finest disk of a food mill directly into the pan. Set the pan over low heat and stir until combined and heated through. Season to taste with salt and pepper.

Serve immediately or keep warm for up to 1 hour in a heatproof bowl covered tightly with foil and set over a saucepan of barely simmering water.

Roasted Fingerling Potato Crisps with Shallots and Rosemary

Try to cut the fingerlings no larger than 1/8 inch thick, so that the potatoes will crisp in the oven. (Using a mandolin will allow you to cut them even thinner.) These crisps make a great accompaniment to grilled steak or roasted fish.

• 1 lb. fingerling potatoes, thinly sliced lengthwise (about 1/8-inch thick)
• 3 Tbs. olive oil
• 2 large shallots, sliced 1/4-inch thick and broken into individual rings
• 2 tsp. chopped fresh rosemary
• Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper or aluminum foil. In a large bowl, toss the potato slices with the oil, shallots, rosemary, 1-1/4 tsp. salt, and 1/2 tsp. pepper, and then spread the chips flat on the baking sheet. Bake the potatoes, turning after 10 minutes, until they brown and start to crisp, 25 to 30 minutes; the shallots should be tender and browned. Serve immediately.

Roasted Carrots & Shallots with Oil-Cured Olives & Gremolata

The sweet earthiness of the carrots pairs perfectly with the briny flavor of the olives and the vibrant gremolata of garlic, lemon zest, and parsley.

• 1/2 cup finely chopped fresh flat-leaf parsley
• Zest of 1 medium lemon, finely chopped (1-1/2 to 2 Tbs.)
• 1 tsp. minced garlic
• 2 lb. medium carrots
• 1 cup 1/4-inch-thick-sliced shallot rounds (3 or 4 medium shallots)
• 1 Tbs. fresh thyme leaves
• 1/3 cup extra-virgin olive oil
• 1 tsp. kosher salt
• Freshly ground black pepper
• 1/4 cup pitted and thinly sliced oil-cured olives

Tip:

To prep the lemon zest for the gremolata, peel it off in long strips with a vegetable peeler, cut away any of the white pith, and chop the zest finely.

Position a rack in the center of the oven and heat the oven to 425ºF.

Toss the parsley, lemon zest, and garlic in a bowl, cover with plastic wrap, and set aside (this is the gremolata).

Peel the carrots and slice in half lengthwise. If they’re big, slice each half lengthwise again into long quarters. Put the carrots on a large rimmed baking sheet and toss with the shallots, thyme, olive oil, salt, and several grinds of pepper. Arrange the carrots in a single layer.

Roast the carrots, tossing occasionally, until they are tender and ever so slightly browned, 20 to 30 minutes. Remove from the oven and toss in the olives and the gremolata. Adjust the seasoning with salt and pepper to taste.

Roasted Carrots & Shallots with Oil-Cured Olives & Gremolata

The sweet earthiness of the carrots pairs perfectly with the briny flavor of the olives and the vibrant gremolata of garlic, lemon zest, and parsley.

• 1/2 cup finely chopped fresh flat-leaf parsley
• Zest of 1 medium lemon, finely chopped (1-1/2 to 2 Tbs.)
• 1 tsp. minced garlic
• 2 lb. medium carrots
• 1 cup 1/4-inch-thick-sliced shallot rounds (3 or 4 medium shallots)
• 1 Tbs. fresh thyme leaves
• 1/3 cup extra-virgin olive oil
• 1 tsp. kosher salt
• Freshly ground black pepper
• 1/4 cup pitted and thinly sliced oil-cured olives

Tip:

To prep the lemon zest for the gremolata, peel it off in long strips with a vegetable peeler, cut away any of the white pith, and chop the zest finely.

Position a rack in the center of the oven and heat the oven to 425ºF.

Toss the parsley, lemon zest, and garlic in a bowl, cover with plastic wrap, and set aside (this is the gremolata).

Peel the carrots and slice in half lengthwise. If they’re big, slice each half lengthwise again into long quarters. Put the carrots on a large rimmed baking sheet and toss with the shallots, thyme, olive oil, salt, and several grinds of pepper. Arrange the carrots in a single layer.

Roast the carrots, tossing occasionally, until they are tender and ever so slightly browned, 20 to 30 minutes. Remove from the oven and toss in the olives and the gremolata. Adjust the seasoning with salt and pepper to taste.

Lemon-Garlic Oil with Herbs

If you have any leftovers, this dipping oil is equally good drizzled over sliced tomatoes, grilled summer squash, or just about any grilled meat or fish.

• 2 small lemons
• 3/4 cup extra-virgin olive oil
• 1-1/2 Tbs. minced garlic
• Two 3- to 4-inch sprigs fresh rosemary
• 3 Tbs. finely chopped fresh flat-leaf parsley

With a vegetable peeler, peel the zest from the lemons in strips. Remove any white pith from the strips of zest, if necessary.

In a small saucepan heat the lemon zest, oil, garlic, and rosemary over low heat until the oil just begins to bubble, 3 to 5 minutes. The garlic should not brown, or it will taste bitter. Transfer the mixture to a small heatproof bowl and let cool to room temperature. Remove the zest and rosemary sprigs with a fork or tongs. Stir in the parsley.

Ginger Oil

 Drizzle this kicky condiment on crab cakes; grilled or seared scallops, cold soups or green beans.

• 24 1/8-inch-thick slices peeled fresh ginger (from a 3-1/2-inch chunk), lightly crushed
• 1 cup canola oil

In a small saucepan, submerge the ginger in the oil and bring to a gentle simmer over mediumlow heat. Simmer until the slices are crisp and brown around the edges, 3 to 4 minutes. Take the pot off the heat; remove the slices with a slotted spoon and discard. Let the oil cool to room temperature. Strain through a fine sieve lined with a triple layer of cheesecloth. Refrigerate in a sealed container for up to a week.

Stir-Fried Green Beans with Ginger and Black Bean Sauce

Though these delicate green beans are traditionally saved for fancy French preparations, they’re also perfect for a quick stir-fry. Jarred black bean sauce serves as a light base for the sauce while minced ginger and garlic impart a heady punch.

• 1 Tbs. reduced-sodium soy sauce
• 2 Tbs. Chinese black bean sauce (such as Lee Kum Kee brand) 
• 1 Tbs. rice vinegar
• 2 tsp. Asian sesame oil
• 1 tsp. granulated sugar
• 3 tablespoons canola oil
• 1 lb. haricots verts, trimmed
• Kosher salt
• 2 Tbs. minced ginger
• 1 medium clove garlic, minced

In a small bowl, mix the soy sauce, black bean sauce, vinegar, sesame oil, and sugar, and set aside.

Heat the canola oil in a large (12-inch) straight-sided sauté pan over medium-high heat until shimmering. Add the beans, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until most of the beans are browned, shrunken, and tender, 8 to 10 minutes. Reduce the heat to low and add the ginger and garlic; cook for about 45 seconds.

Add the soy sauce mixture to the pan, cook for another 30 seconds, until the beans are coated and the sauce is warmed through, and serve.

Ginger Oil

 Drizzle this kicky condiment on crab cakes; grilled or seared scallops, cold soups or green beans.

• 24 1/8-inch-thick slices peeled fresh ginger (from a 3-1/2-inch chunk), lightly crushed
• 1 cup canola oil

In a small saucepan, submerge the ginger in the oil and bring to a gentle simmer over mediumlow heat. Simmer until the slices are crisp and brown around the edges, 3 to 4 minutes. Take the pot off the heat; remove the slices with a slotted spoon and discard. Let the oil cool to room temperature. Strain through a fine sieve lined with a triple layer of cheesecloth. Refrigerate in a sealed container for up to a week.

Garlic-Butter Croutons

Scatter these buttery croutons over a classic Caesar salad  or onto a creamy soup for a dash of crunch.

• 4 large slices white sandwich bread, cut into 3/4- to 1-inch pieces (about 4 cups)
• 3 oz. (6 Tbs.) unsalted butter
• 2 large cloves garlic, smashed and peeled
• Kosher salt

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


Put the bread cubes on a large rimmed baking sheet. Melt the butter in a 1- to 2-quart sauce pan over medium-low heat. Add the garlic, mashing it gently with the back of a wooden spoon, and raise the heat to medium. Cook, stirring occasionally, until the butter is fragrant (the garlic may start to brown around the edges), 3 to 4 minutes. Remove from the heat and discard the garlic. Drizzle the butter over the bread cubes. Toss with your hands until the cubes are evenly coated. (Don’t worry if some crumble.) Spread them in a single layer and sprinkle with 3/4 tsp. salt. Bake until the croutons are a deep golden-brown, 15 to 17 minutes. Let cool completely. (You can store the croutons in an air-tight container for up to 2 days or freeze for up to 3 weeks.)

Garden Lettuces with Garlic Chapons

Chapons are large, rustic croutons that are made from the crust of bread rather than the crumb and then rubbed with garlic. They add a nice hint of garlic to a simple tossed green salad.

• 3/4 lb. crusty, country-style bread (I like an Italian bâtard or levain)
• 6 Tbs. extra-virgin olive oil; more for brushing on the bread
• Kosher salt
• 1 clove garlic, peeled and halved
• 2 medium shallots, minced (about 1/4 cup)
• 3 Tbs. sherry vinegar or red-wine vinegar
• 6 large handfuls mixed baby lettuce (about 1/2 lb.), washed and spun dry
• Freshly ground black pepper

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

Using a serrated knife, carve the crust off the bread into rustic, curved slabs that are about 1/4 inch thick. Save the rest of the bread for another use (such as making breadcrumbs). Brush the crusts on both sides with olive oil and season lightly with salt. Put the crusts on a baking sheet and bake until crisp and golden brown, 6 to 8 minutes. When cool enough to handle, rub the crusts lightly with the cut sides of the garlic clove. Snap the crusts into bite-size pieces. Discard the garlic.

In a small bowl, combine the shallots and vinegar with a pinch of salt and let sit for at least 10 minutes and up to 2 hours.

When ready to serve, put the chapons and lettuce in a large mixing bowl and season with a generous pinch of salt and a few grinds of pepper. Drizzle the lettuce with the 6 Tbs. olive oil. Scoop the shallots out of the vinegar and sprinkle them on the lettuce. Gently toss the salad, making sure that all of the lettuce is evenly dressed. Taste and adjust the seasoning with more olive oil, the remaining vinegar in the bowl (or more if necessary), salt, and pepper. Serve immediately on a chilled platter or individual plates, with the chapons tucked in among the lettuces.

Caramel Soufflés with Ginger Crème Anglaise

Flavoring the pastry cream with a simple homemade caramel makes for a sophisticated departure from the usual chocolate soufflés. If you like, you can pair the soufflés with raspberry compote or blood orange sauce instead of the ginger crème anglaise.

For the ginger crème anglaise

• 1-1/2 cups heavy cream
• 1/4 cup granulated sugar
• 1/2 vanilla bean, split and scraped
• 1 1-inch piece fresh ginger, peeled and sliced 1/8 inch thick
• 4 large egg yolks

For the ramekins

• 2 to 3 Tbs. unsalted butter, softened
• 3 to 4 Tbs. granulated sugar

For the caramel pastry cream

• 1/2 cup packed light brown sugar
• 1/2 cup heavy cream, heated
• 4 large egg yolks
• 1 cups whole milk
• 3 Tbs. cornstarch
• 1/4 tsp. table salt
• 1 tsp. pure vanilla extract

For the meringue

• 8 large egg whites, at room temperature
• 1/2 tsp. cream of tartar
• 1 oz. (1/4 cup) confectioners’ sugar; more for dusting

Make the crème anglaise

In a 2-quart saucepan, heat the cream, sugar, vanilla bean seeds and pod, and ginger over medium heat, stirring occasionally, until simmering, about 3 minutes. Remove from the heat, cover, and let sit for up to 30 minutes; the longer it sits, the more intense the ginger flavor will be.

Whisk the yolks in a small bowl until smooth. Return the cream mixture to a simmer over medium heat. Whisk a quarter of the cream into the yolks to warm them. Using a wooden spoon, stir the yolk mixture into the cream. Continue stirring over medium heat until the mixture thickens enough to coat the back of the spoon and an instant-read thermometer registers 170°F to 175°F, about 2 minutes. Immediately remove from the heat and strain through a fine sieve into a bowl. If you want to serve it cold, cover and refrigerate, stirring occasionally, until chilled, about 2 hours.

Prepare the ramekins

Position a rack in the lower third of the oven and heat the oven to
375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter
and about 2 inches deep). Coat the insides with sugar, tapping out any
excess.

Make the pastry cream

Sprinkle the brown sugar in an even layer on the bottom of a 3-quart heavy-duty saucepan. Cook over medium-high heat, undisturbed, until partially melted, about 3 minutes. Whisk until the sugar melts and begins to darken, 1 to 2 minutes more; remove from the heat.

Carefully whisk in the heavy cream; the caramel will sputter and possibly harden. If it hardens, stir over low heat until melted again. Remove from the heat.

In a medium bowl, whisk together the egg yolks, milk, cornstarch, and salt. Whisk half of the hot caramel into the egg mixture, and then whisk the egg mixture into the pan of caramel. Cook over medium heat, whisking constantly, until the mixture bubbles, about 4 minutes; it's OK if it's lumpy at this point. Continue simmering while whisking until smooth and very thick, about 2 minutes more. Remove from the heat and whisk in the vanilla . Transfer to a large bowl set in a larger bowl of ice water and whisk often until cooled to room temperature, about 10 minutes.

Make the meringue and assemble the soufflés

In a stand mixer fitted with the whisk attachment (or in a large bowl,
using a hand-held electric mixer), beat the egg whites on high speed
until foamy, about 30 seconds. With the motor running, add the cream of
tartar and continue beating until the bubbles become smaller and the
whites almost form soft peaks, 30 to 60 seconds more. With the motor
still running, add the confectioners’ sugar 1 Tbs. at a time and beat
until the whites hold a glossy, pointed, stiff peak when you remove the
beater, about 30 seconds more. If the peak droops, finish whisking them
to stiff peaks by hand to avoid overbeating.

Stir the pastry cream with a large silicone spatula to loosen it, then
stir in a third of the meringue until combined. Gently fold in another
third of the meringue by starting at the edge of the bowl and slowly
bringing the spatula up through the middle of the pastry cream and then
back to the edge of the bowl, rotating the bowl and repeating this
motion until the meringue is mostly incorporated. It's OK if there are afew white streaks at this point. Add the remaining meringue and fold
until just combined, leaving no white streaks visible.

Divide the soufflé mixture evenly among the prepared ramekins and smooththe tops with an offset spatula. Run your index finger around the edgesof the ramekins to create a shallow trench. Put the ramekins on a large rimmed baking sheet and bake untila skewer inserted in the center of a soufflé comes out with just the
tip still wet, 15 to 20 minutes. Dust the soufflés with confectioners’
sugar, if you like, and serve immediately with the sauce.

Quick Marinara with Toasted Garlic and Rosemary

There’s no need to open a jar of sauce when you can whisk this homemade creation together in the time it takes to cook a pot of pasta. This is a large batch, so use the extra as a base for stews, pizzas, and sautés. It will also keep in the freezer for at least three months.

• Two 28-oz. cans plum tomatoes with their juices (6 cups) (preferably San Marzano)
• 3 Tbs. olive oil
• 3 medium cloves garlic, chopped
• 1 tsp. chopped fresh rosemary
• 1/4 tsp. crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 tsp. granulated sugar (optional)

Strain off and discard 1/2 cup of the tomatoes’ juices (this will give the sauce a thicker consistency).Heat the oil and garlic in a 4-quart saucepan over medium heat until the garlic sizzles steadily and turns golden brown in places, about 3 minutes. Add the rosemary and red pepper flakes; reduce the heat to medium low, and cook, stirring, for 30 seconds. Add the tomatoes and their remaining juices, 1 tsp. salt, and 1/2 tsp. pepper, and bring to a boil. Reduce to a gentle simmer, cover with the lid ajar, and cook for 15 minutes, stirring occasionally, so the flavors meld and the sauce reduces slightly. Using an immersion blender or working in batches in a regular blender, purée the sauce. Taste the sauce and season with more salt, pepper, or red pepper flakes if needed. If too acidic, add the sugar. Serve immediately or let cool to room temperature and refrigerate for up to one week, or freeze in zip-top bags or airtight containers.

Quick Marinara with Toasted Garlic and Rosemary

There’s no need to open a jar of sauce when you can whisk this homemade creation together in the time it takes to cook a pot of pasta. This is a large batch, so use the extra as a base for stews, pizzas, and sautés. It will also keep in the freezer for at least three months.

• Two 28-oz. cans plum tomatoes with their juices (6 cups) (preferably San Marzano)
• 3 Tbs. olive oil
• 3 medium cloves garlic, chopped
• 1 tsp. chopped fresh rosemary
• 1/4 tsp. crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 tsp. granulated sugar (optional)

Strain off and discard 1/2 cup of the tomatoes’ juices (this will give the sauce a thicker consistency).Heat the oil and garlic in a 4-quart saucepan over medium heat until the garlic sizzles steadily and turns golden brown in places, about 3 minutes. Add the rosemary and red pepper flakes; reduce the heat to medium low, and cook, stirring, for 30 seconds. Add the tomatoes and their remaining juices, 1 tsp. salt, and 1/2 tsp. pepper, and bring to a boil. Reduce to a gentle simmer, cover with the lid ajar, and cook for 15 minutes, stirring occasionally, so the flavors meld and the sauce reduces slightly. Using an immersion blender or working in batches in a regular blender, purée the sauce. Taste the sauce and season with more salt, pepper, or red pepper flakes if needed. If too acidic, add the sugar. Serve immediately or let cool to room temperature and refrigerate for up to one week, or freeze in zip-top bags or airtight containers.

Garden Lettuces with Garlic Chapons

Chapons are large, rustic croutons that are made from the crust of bread rather than the crumb and then rubbed with garlic. They add a nice hint of garlic to a simple tossed green salad.

• 3/4 lb. crusty, country-style bread (I like an Italian bâtard or levain)
• 6 Tbs. extra-virgin olive oil; more for brushing on the bread
• Kosher salt
• 1 clove garlic, peeled and halved
• 2 medium shallots, minced (about 1/4 cup)
• 3 Tbs. sherry vinegar or red-wine vinegar
• 6 large handfuls mixed baby lettuce (about 1/2 lb.), washed and spun dry
• Freshly ground black pepper

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

Using a serrated knife, carve the crust off the bread into rustic, curved slabs that are about 1/4 inch thick. Save the rest of the bread for another use (such as making breadcrumbs). Brush the crusts on both sides with olive oil and season lightly with salt. Put the crusts on a baking sheet and bake until crisp and golden brown, 6 to 8 minutes. When cool enough to handle, rub the crusts lightly with the cut sides of the garlic clove. Snap the crusts into bite-size pieces. Discard the garlic.

In a small bowl, combine the shallots and vinegar with a pinch of salt and let sit for at least 10 minutes and up to 2 hours.

When ready to serve, put the chapons and lettuce in a large mixing bowl and season with a generous pinch of salt and a few grinds of pepper. Drizzle the lettuce with the 6 Tbs. olive oil. Scoop the shallots out of the vinegar and sprinkle them on the lettuce. Gently toss the salad, making sure that all of the lettuce is evenly dressed. Taste and adjust the seasoning with more olive oil, the remaining vinegar in the bowl (or more if necessary), salt, and pepper. Serve immediately on a chilled platter or individual plates, with the chapons tucked in among the lettuces.

Ginger Chicken Soup

• 1 1-inch piece fresh ginger
• 2 medium cloves garlic, unpeeled
• 10 to 12 oz. boneless, skinless chicken thighs, trimmed of excess fat (about 3 medium)
• 2 cups low-salt chicken broth
• 1 Tbs. soy sauce
• 2 tsp. fresh lemon juice
• 1/4 tsp. Asian chile paste, like sambal oelek or Sriracha
• 1/4 cup packed fresh cilantro
• 2 Tbs. thinly sliced scallion (green tops only)
• Kosher salt
• 1 Tbs. mild vegetable oil, like canola or safflower oil
• 1 cup packed baby spinach (about 2 oz.)

Peel the ginger and slice it into four 1/4-inch coins. Using the flat side of a chef’s knife or a meat pounder, smash the coins. Smash the garlic and remove the skin.

In a medium saucepan, com­bine the ginger, garlic, chicken, broth, soy sauce, lemon juice, chile paste, and 1 cup water. Bring to a boil over medium-high heat. Reduce the heat to low and gently simmer until the chicken is cooked through, about 10 minutes. Using a pair of tongs, transfer the chicken to a plate. Use a slotted spoon to remove the ginger and garlic and discard. Keep the broth warm.

Tip:

If you don’t have a mortar and pestle, mince the scallions and cilantro, transfer to a small bowl to combine with the oil, and scrape the mixture back onto a cutting board. Position the blade of a chef’s knife at a 30-degree angle to the board and repeatedly drag the blade over the cilantro mixture using a bit of pressure to mash it.

Finely chop the cilantro and scallion. Put them in a mortar, add a pinch of salt and 2 tsp. of the oil, and pound and mash with the pestle (see tip). Once the mixture begins to blend, add the remaining teaspoon of oil. Continue to grind the pestle into the cilantro mixture until it is aromatic and has the consistency of a paste.

Once the chicken is cool, slice it thinly and portion it into four soup bowls. Return the broth to a simmer and season with salt to taste. Add the spinach to the broth and continue to simmer until it’s wilted, 1 to 2 minutes more. Ladle the broth and spinach evenly over each portion of chicken and then top each with a dollop of the cilantro paste.

Roasted Carrots & Shallots with Oil-Cured Olives & Gremolata

The sweet earthiness of the carrots pairs perfectly with the briny flavor of the olives and the vibrant gremolata of garlic, lemon zest, and parsley.

• 1/2 cup finely chopped fresh flat-leaf parsley
• Zest of 1 medium lemon, finely chopped (1-1/2 to 2 Tbs.)
• 1 tsp. minced garlic
• 2 lb. medium carrots
• 1 cup 1/4-inch-thick-sliced shallot rounds (3 or 4 medium shallots)
• 1 Tbs. fresh thyme leaves
• 1/3 cup extra-virgin olive oil
• 1 tsp. kosher salt
• Freshly ground black pepper
• 1/4 cup pitted and thinly sliced oil-cured olives

Tip:

To prep the lemon zest for the gremolata, peel it off in long strips with a vegetable peeler, cut away any of the white pith, and chop the zest finely.

Position a rack in the center of the oven and heat the oven to 425ºF.

Toss the parsley, lemon zest, and garlic in a bowl, cover with plastic wrap, and set aside (this is the gremolata).

Peel the carrots and slice in half lengthwise. If they’re big, slice each half lengthwise again into long quarters. Put the carrots on a large rimmed baking sheet and toss with the shallots, thyme, olive oil, salt, and several grinds of pepper. Arrange the carrots in a single layer.

Roast the carrots, tossing occasionally, until they are tender and ever so slightly browned, 20 to 30 minutes. Remove from the oven and toss in the olives and the gremolata. Adjust the seasoning with salt and pepper to taste.

Ginger Oil

 Drizzle this kicky condiment on crab cakes; grilled or seared scallops, cold soups or green beans.

• 24 1/8-inch-thick slices peeled fresh ginger (from a 3-1/2-inch chunk), lightly crushed
• 1 cup canola oil

In a small saucepan, submerge the ginger in the oil and bring to a gentle simmer over mediumlow heat. Simmer until the slices are crisp and brown around the edges, 3 to 4 minutes. Take the pot off the heat; remove the slices with a slotted spoon and discard. Let the oil cool to room temperature. Strain through a fine sieve lined with a triple layer of cheesecloth. Refrigerate in a sealed container for up to a week.

Garden Lettuces with Garlic Chapons

Chapons are large, rustic croutons that are made from the crust of bread rather than the crumb and then rubbed with garlic. They add a nice hint of garlic to a simple tossed green salad.

• 3/4 lb. crusty, country-style bread (I like an Italian bâtard or levain)
• 6 Tbs. extra-virgin olive oil; more for brushing on the bread
• Kosher salt
• 1 clove garlic, peeled and halved
• 2 medium shallots, minced (about 1/4 cup)
• 3 Tbs. sherry vinegar or red-wine vinegar
• 6 large handfuls mixed baby lettuce (about 1/2 lb.), washed and spun dry
• Freshly ground black pepper

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

Using a serrated knife, carve the crust off the bread into rustic, curved slabs that are about 1/4 inch thick. Save the rest of the bread for another use (such as making breadcrumbs). Brush the crusts on both sides with olive oil and season lightly with salt. Put the crusts on a baking sheet and bake until crisp and golden brown, 6 to 8 minutes. When cool enough to handle, rub the crusts lightly with the cut sides of the garlic clove. Snap the crusts into bite-size pieces. Discard the garlic.

In a small bowl, combine the shallots and vinegar with a pinch of salt and let sit for at least 10 minutes and up to 2 hours.

When ready to serve, put the chapons and lettuce in a large mixing bowl and season with a generous pinch of salt and a few grinds of pepper. Drizzle the lettuce with the 6 Tbs. olive oil. Scoop the shallots out of the vinegar and sprinkle them on the lettuce. Gently toss the salad, making sure that all of the lettuce is evenly dressed. Taste and adjust the seasoning with more olive oil, the remaining vinegar in the bowl (or more if necessary), salt, and pepper. Serve immediately on a chilled platter or individual plates, with the chapons tucked in among the lettuces.

Stir-Fried Green Beans with Ginger and Black Bean Sauce

Though these delicate green beans are traditionally saved for fancy French preparations, they’re also perfect for a quick stir-fry. Jarred black bean sauce serves as a light base for the sauce while minced ginger and garlic impart a heady punch.

• 1 Tbs. reduced-sodium soy sauce
• 2 Tbs. Chinese black bean sauce (such as Lee Kum Kee brand) 
• 1 Tbs. rice vinegar
• 2 tsp. Asian sesame oil
• 1 tsp. granulated sugar
• 3 tablespoons canola oil
• 1 lb. haricots verts, trimmed
• Kosher salt
• 2 Tbs. minced ginger
• 1 medium clove garlic, minced

In a small bowl, mix the soy sauce, black bean sauce, vinegar, sesame oil, and sugar, and set aside.

Heat the canola oil in a large (12-inch) straight-sided sauté pan over medium-high heat until shimmering. Add the beans, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until most of the beans are browned, shrunken, and tender, 8 to 10 minutes. Reduce the heat to low and add the ginger and garlic; cook for about 45 seconds.

Add the soy sauce mixture to the pan, cook for another 30 seconds, until the beans are coated and the sauce is warmed through, and serve.

Caramel Soufflés with Ginger Crème Anglaise

Flavoring the pastry cream with a simple homemade caramel makes for a sophisticated departure from the usual chocolate soufflés. If you like, you can pair the soufflés with raspberry compote or blood orange sauce instead of the ginger crème anglaise.

For the ginger crème anglaise

• 1-1/2 cups heavy cream
• 1/4 cup granulated sugar
• 1/2 vanilla bean, split and scraped
• 1 1-inch piece fresh ginger, peeled and sliced 1/8 inch thick
• 4 large egg yolks

For the ramekins

• 2 to 3 Tbs. unsalted butter, softened
• 3 to 4 Tbs. granulated sugar

For the caramel pastry cream

• 1/2 cup packed light brown sugar
• 1/2 cup heavy cream, heated
• 4 large egg yolks
• 1 cups whole milk
• 3 Tbs. cornstarch
• 1/4 tsp. table salt
• 1 tsp. pure vanilla extract

For the meringue

• 8 large egg whites, at room temperature
• 1/2 tsp. cream of tartar
• 1 oz. (1/4 cup) confectioners’ sugar; more for dusting

Make the crème anglaise

In a 2-quart saucepan, heat the cream, sugar, vanilla bean seeds and pod, and ginger over medium heat, stirring occasionally, until simmering, about 3 minutes. Remove from the heat, cover, and let sit for up to 30 minutes; the longer it sits, the more intense the ginger flavor will be.

Whisk the yolks in a small bowl until smooth. Return the cream mixture to a simmer over medium heat. Whisk a quarter of the cream into the yolks to warm them. Using a wooden spoon, stir the yolk mixture into the cream. Continue stirring over medium heat until the mixture thickens enough to coat the back of the spoon and an instant-read thermometer registers 170°F to 175°F, about 2 minutes. Immediately remove from the heat and strain through a fine sieve into a bowl. If you want to serve it cold, cover and refrigerate, stirring occasionally, until chilled, about 2 hours.

Prepare the ramekins

Position a rack in the lower third of the oven and heat the oven to
375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter
and about 2 inches deep). Coat the insides with sugar, tapping out any
excess.

Make the pastry cream

Sprinkle the brown sugar in an even layer on the bottom of a 3-quart heavy-duty saucepan. Cook over medium-high heat, undisturbed, until partially melted, about 3 minutes. Whisk until the sugar melts and begins to darken, 1 to 2 minutes more; remove from the heat.

Carefully whisk in the heavy cream; the caramel will sputter and possibly harden. If it hardens, stir over low heat until melted again. Remove from the heat.

In a medium bowl, whisk together the egg yolks, milk, cornstarch, and salt. Whisk half of the hot caramel into the egg mixture, and then whisk the egg mixture into the pan of caramel. Cook over medium heat, whisking constantly, until the mixture bubbles, about 4 minutes; it's OK if it's lumpy at this point. Continue simmering while whisking until smooth and very thick, about 2 minutes more. Remove from the heat and whisk in the vanilla . Transfer to a large bowl set in a larger bowl of ice water and whisk often until cooled to room temperature, about 10 minutes.

Make the meringue and assemble the soufflés

In a stand mixer fitted with the whisk attachment (or in a large bowl,
using a hand-held electric mixer), beat the egg whites on high speed
until foamy, about 30 seconds. With the motor running, add the cream of
tartar and continue beating until the bubbles become smaller and the
whites almost form soft peaks, 30 to 60 seconds more. With the motor
still running, add the confectioners’ sugar 1 Tbs. at a time and beat
until the whites hold a glossy, pointed, stiff peak when you remove the
beater, about 30 seconds more. If the peak droops, finish whisking them
to stiff peaks by hand to avoid overbeating.

Stir the pastry cream with a large silicone spatula to loosen it, then
stir in a third of the meringue until combined. Gently fold in another
third of the meringue by starting at the edge of the bowl and slowly
bringing the spatula up through the middle of the pastry cream and then
back to the edge of the bowl, rotating the bowl and repeating this
motion until the meringue is mostly incorporated. It's OK if there are afew white streaks at this point. Add the remaining meringue and fold
until just combined, leaving no white streaks visible.

Divide the soufflé mixture evenly among the prepared ramekins and smooththe tops with an offset spatula. Run your index finger around the edgesof the ramekins to create a shallow trench. Put the ramekins on a large rimmed baking sheet and bake untila skewer inserted in the center of a soufflé comes out with just the
tip still wet, 15 to 20 minutes. Dust the soufflés with confectioners’
sugar, if you like, and serve immediately with the sauce.