Couscous Salad with Tomatoes and Hot Green Peppers

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

• 1-1/2 cups couscous
• 1/2 cup water
• 1/2 tsp. salt
• 2 green bell peppers, roasted and diced 
• 2 cups coarsely chopped cherry tomatoes or 2 large tomatoes, peeled, seeded, and diced
• 1 small cucumber, peeled, seeded, and diced
• 1 hot green or red chili pepper (jalapeño or serrano), minced 
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh cilantro or coriander leaves
• 5 Tbs. extra virgin olive oil
• 2 to 4 Tbs. lemon juice
• 1 tsp. ground cumin
• 1/4 tsp. sweet paprika
• 3 cloves garlic, minced
• Freshly ground black pepper

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

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

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

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

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

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

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

Chimichurri Sauce

This sauce—my version of the classic Argentine condiment—can be made up to two days in advance and refrigerated in a well-sealed container.

• 1 cup packed flat-leaf parsley leaves (from 1 large bunch)
• 1 cup packed fresh mint leaves (from 1 large bunch)
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lime juice (from 1-1/2 limes)
• 2 Tbs. coarsely chopped garlic (from 4 to 5 medium cloves)
• 1 tsp. coarsely chopped jalapeño (from 1/4 medium chile)
• 1 tsp. ground cumin
• 1 tsp. kosher salt; more to taste

Put the parsley, mint, olive oil, lime juice, garlic, jalapeño, cumin, and salt in a food processor. Process, stopping to scrape the bowl as often as needed, until puréed into a thick sauce. Add more salt to taste if needed and refrigerate until ready to use.

Chimichurri Sauce for Beef Tenderloin

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

• 1/4 cup coarsely chopped shallot
• 2 Tbs. sherry vinegar; more as needed
• Kosher salt
• 1 cup (1 oz.) packed fresh flat-leaf parsley
• 1 cup (1 oz.) packed fresh basil
• 1 Tbs. fresh oregano
• 2 small cloves garlic, lightly crushed
• 1 tsp. whole black peppercorns, cracked; more, freshly ground
• 1/2 cup extra-virgin olive oil

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

Grilled Chicken Livers with Lemon Sauce

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

• 1 lb. (500
  grams) chicken livers, trimmed
• 2 Tbs. extra-virgin olive oil
• Salt
• Pepper
• 4 Tbs. (60 grams) butter
• Juice of 2 lemons
• 4 sprigs Italian parsley, minced

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

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

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

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

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

Tender Lamb Meatballs in Fragrant Tomato Sauce

These meatballs are light in texture but very deep in flavor, and the tangy tomato sauce is savory and rich.

• 3/4 cup fresh soft breadcrumbs
• 2 Tbs. dry white wine or water
• 1 lb. ground lamb
• 1/3 cup freshly grated Parmigiano Reggiano, lightly packed
• 2 Tbs. finely chopped oil-packed sun-dried tomatoes
• 2 medium cloves garlic, minced
• 1 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 4 Tbs. olive oil
• 1/2 cup finely chopped onion
• 3 cloves garlic, crushed
• 1/2 cup dry white wine
• 1 cup homemade or low-salt chicken broth
• 1 14-oz. can whole peeled tomatoes
• 1 5-inch sprig fresh rosemary
• 1 tsp. balsamic vinegar
• 6 drops hot sauce
• 1/4 cup plain yogurt
• 1/4 cup chopped fresh flat-leaf parsley or mint, or a mix

Put the breadcrumbs in a small bowl and sprinkle them with the wine or water. Toss to moisten them evenly. In a large bowl, gently mix the lamb, breadcrumbs, Parmesan, sun-dried tomatoes, minced garlic, salt, and pepper with your hands. Don’t squeeze or overwork the mixture, but do try to distribute all the ingredients evenly. Roll the mixture into about 16 balls.

In a large skillet, heat 2 Tbs. of olive oil over medium heat, and add a layer of meatballs, leaving enough room between them so you can turn them without breaking. (Because of the cheese, the meatballs may stick a little, so use a spatula to gently dislodge them as you turn them. Take care not to burn the browned bits that stick to the pan; they’ll add flavor to the sauce.) Brown the meatballs gently on all sides; if the pan is crowded, do this in batches. It should take about 6 minutes per batch.

Transfer the meatballs to a plate, pour off any fat from the pan, add another 2 Tbs. of olive oil, and add the onion. Cook over medium-high heat, stirring almost constantly until the onion is very soft and starting to brown lightly, about 5 minutes. Add the garlic cloves, turn the heat to high, pour in the wine, and boil until it’s reduced to a glaze, about 1 minute. Add the broth, all the tomatoes, 1/3 cup of the juice from the tomatoes (discard or freeze the rest of the juice for later), and the rosemary. Crush the tomatoes with a wooden spoon or a spatula until they’re in small pieces.

Nestle the meatballs in the sauce, cover the pan, and adjust the heat to a lively simmer. Cook the meatballs until they’re no longer pink inside, shaking the pan so the meatballs get evenly moistened, about 5 minutes. Transfer the meatballs to a clean plate, increase the heat to high, and boil the sauce until it’s fairly thick and very tasty, about 5 minutes. Add the balsamic vinegar and the hot sauce, and then taste and add salt if necessary.

Return the meatballs to the sauce and gently reheat them. Serve immediately over rice or couscous, with a spoonful of yogurt drizzled over each -serving and a sprinkling of the fresh herbs.

Couscous Salad with Tomatoes and Hot Green Peppers

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

• 1-1/2 cups couscous
• 1/2 cup water
• 1/2 tsp. salt
• 2 green bell peppers, roasted and diced 
• 2 cups coarsely chopped cherry tomatoes or 2 large tomatoes, peeled, seeded, and diced
• 1 small cucumber, peeled, seeded, and diced
• 1 hot green or red chili pepper (jalapeño or serrano), minced 
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh cilantro or coriander leaves
• 5 Tbs. extra virgin olive oil
• 2 to 4 Tbs. lemon juice
• 1 tsp. ground cumin
• 1/4 tsp. sweet paprika
• 3 cloves garlic, minced
• Freshly ground black pepper

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

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

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

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

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

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

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

Summer Bouillabaisse with Smoky Rouille

Ripe, gorgeous summer vegetables are a treat for anyone who loves to cook: the only challenge is finding the time to cook them all. This smoky bouillabaisse helps you make the most of two summer favorites you’ll find in abundance right now: tomatoes and corn. If you’re not growing your own, this recipe is worth the trip to the farmers’ market tonight.

• 3 Tbs. extra-virgin olive oil; more for the sauce
• 1-1/2 Tbs. chopped garlic, plus 1/2 tsp. finely grated or minced garlic
• 2 lb. ripe tomatoes, cored and large diced (about 4-1/2 cups)
• 1 cup dry white wine
• 1 tsp. sweet smoked paprika (Spanish pimentón)
• 1/4 cup mayonnaise
• Kosher salt
• One 14-oz. can low-salt chicken broth (1-3/4 cups)
• 1 large pinch saffron
• 1 lb. halibut, cod, or other firm white fish, cut into 1-inch chunks
• 2 cups fresh corn kernels (from 4 medium ears)
• Freshly ground black pepper
• 1 to 2 Tbs. chopped fresh flat-leaf parsley, for garnish (optional)

In a 5- to 6-qt. soup pot or Dutch oven, heat the oil over medium heat. Add the 1-1/2 Tbs. chopped garlic and cook until fragrant, about 30 seconds. Add the tomatoes and wine, increase the heat to medium high (if necessary), and simmer vigorously until the tomatoes are broken down and the mixture is slightly soupy, about 15 min.

While the tomatoes are cooking, whisk the 1/2 tsp. grated garlic, paprika, and mayonnaise in a small bowl. Whisk in a little olive oil and enough cool water to make a creamy, pourable sauce. Taste and add salt if you like.

Add the broth and saffron to the tomato mixture and simmer to slightly reduce the broth and concentrate the flavors, 5 min. Add the fish and simmer until it’s opaque throughout, 3 to 5 min. more. Stir in the corn. Season to taste with salt and black pepper. Serve in large bowls with a big drizzle of the sauce on top and a generous sprinkle of parsley, if using.

Chicken with Mustard-Fennel Crust

A coating of Dijon mustard and breadcrumbs spiked with fennel seeds flavor this quick take on a bistro-style dish.

• 8 bone-in, skin-on chicken thighs or drumsticks (or a  mix)
• Kosher salt and freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. fennel seeds
• 1 cup coarse fresh breadcrumbs
• 2 Tbs. Dijon mustard
• 2 Tbs. chopped fresh flat-leaf parsley

Set a rack in the center of the oven and heat the oven to 400°F. Rinse the chicken parts and pat them dry; season generously with salt and pepper. Heat 1 Tbs. of the oil in a 10-inch sauté pan over medium-high heat until very hot. Working in two batches, brown the chicken well on both sides, 3 to 4 min. per side. Transfer the chicken, skin side up, to an 11x14-inch or similar roasting pan and bake until cooked through, about 15 min.

Meanwhile, over medium heat, toast the fennel seeds in a small dry skillet, stirring frequently, until golden and fragrant, 2 to 3 min. Transfer to a small bowl and add the remaining 2 Tbs. olive oil, the breadcrumbs, 1/2  tsp. salt, and 1/8 tsp. pepper.

Remove the chicken from the oven and raise the oven temperature to 500°F. Turn the chicken pieces over and, with a pastry brush, lightly dab the mustard on top. With your hands, press the breadcrumb mixture on top of the mustard. Bake until the crumb crust turns golden, about another 10 min. Transfer the chicken to a serving platter, sprinkle with the parsley, and serve.

Herb Butter

A pat of this herb butter enhances grilled seafood, chicken, or steak. Try adding it to rice, pasta, and soups. For the most flavor, mash in as much of the herbs as the butter will hold. Any tender herb is appropriate. Wrap the butter tightly in plastic so it doesn't absorb odors.

• 1 lb. unsalted butter, cut into pieces and softened to room temperature
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup fresh lemon juice
• 4 cups assorted fresh tender herb leaves (choose from tarragon, thyme, parsley, basil, dill, chives, marjoram, chervil)

In a food processor, combine the butter, salt, and pepper. Process until you get a creamy paste, scraping down the sides as necessary, and then add the lemon juice and process until creamy. Add the herb leaves and process again until well blended. Shape into 2 logs in parchment or waxed paper, roll tightly, wrap well in plastic, and chill (or freeze for up to 3 months). Cut off a slice and lay it on the hot food just before serving.

Spinach & Herb Risotto

This makes a generous amount of pesto, so use half and freeze the rest for the next time you make risotto.

For the spinach & herb pesto

• 3/4 cup densely packed stemmed spinach leaves
• 1/4 cup mixed flat-leaf parsley, cilantro, and tarragon leaves
• 1/4 cup chicken stock, as needed

For the risotto

• 3 cups chicken or vegetable stock; more if needed
• 3 Tbs. butter
• 1 cup arborio rice
• 1/2 cup diced onion
• 1/2 cup dry white wine
• Salt to taste
• 2 Tbs. freshly grated Parmigiano-Reggiano

Prepare the spinach and herb pesto: Put the spinach and herbs in a food processor or a blender. Process, adding a little stock to loosen if needed, until well combined. The pesto should resemble a very thick soup. Set aside.

Make the risotto: Bring the stock to a boil; reduce to a simmer. In a medium, heavy-gauge saucepan over medium-high heat, melt 2 Tbs. of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color. Add the onion, stirring constantly, and cook until translucent, 1 to 2 minutes. Stir in the wine.

When almost all the liquid has disappeared, after about 1 min., add just enough hot stock to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the stock is almost gone, again add enough stock to cover the rice, along with a pinch of salt. Check the risotto every 3 or 4 minutes, giving an occasional stir to make sure it isn't sticking to the bottom of the pan, adding just enough stock to cover the rice when the liquid has almost disappeared.

Continue this way until the rice is just al dente, about 20 minutes total cooking time. Bite into a grain; you should see a white pin-dot in the center. Take the risotto off the heat. Add the remaining 1 Tbs. butter. Stir in half of the herb pesto (freeze the rest for another time) and the cheese. Stir vigorously for a few seconds. The risotto should be moist and creamy, not runny. Add more stock to loosen the risotto if you like, and more salt to taste, if needed. Serve immediately.

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

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

• 1-3/4 lb. boneless beef chuck, trimmed and cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 5 Tbs. all-purpose flour
• 4-1/2 Tbs. unsalted butter (1-1/2 Tbs. softened)
• 1 Tbs. extra-virgin olive oil
• 2 large leeks (white and light-green parts only), halved and thinly sliced
• 2 medium carrots, cut into 1-inch pieces
• 2 medium ribs celery, chopped
• 1 cup dry white wine, such as Sauvignon Blanc
• 6 cups lower-salt chicken broth
• 2/3 cup pearl barley
• 3 dried bay leaves
• 1 Tbs. finely chopped fresh sage
• 1 tsp. freshly grated nutmeg
• 1 small butternut squash (about 1-1/2 lb.), peeled, seeded, and cut into 1/2-inch cubes (about 3-1/3 cups)
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup half-and-half
• 3 oz. blue cheese, crumbled (about 3/4 cup)
• 3 Tbs. finely chopped walnuts
• 18 (1/2-inch-thick) baguette slices

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


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


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


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


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


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

Walnut-Parsley Pesto

• 2 cups loosely packed, coarsely chopped fresh flat-leaf parsley (from 1 or 2 bunches)
• 1 cup coarsely chopped walnuts, toasted and cooled
• 3/4 cup freshly grated Parmigiano Reggiano
• 1 cup thinly sliced scallions (white and green parts from about 6 medium scallions)
• Kosher salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 2 tsp. fresh lemon juice; more to taste

Put the parsley, walnuts, cheese, scallions, and 1 tsp. salt in a food processor. Turn on the machine and slowly pour the olive oil in through the feed tube. Process until the mixture comes together into a thick paste. With the machine running, add the lemon juice and 3 to 4 Tbs. water to thin the mixture to a thick, paste-like consistency. Adjust the seasoning with salt, pepper, and more lemon juice to taste.

Chimichurri Sauce for Beef Tenderloin

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

• 1/4 cup coarsely chopped shallot
• 2 Tbs. sherry vinegar; more as needed
• Kosher salt
• 1 cup (1 oz.) packed fresh flat-leaf parsley
• 1 cup (1 oz.) packed fresh basil
• 1 Tbs. fresh oregano
• 2 small cloves garlic, lightly crushed
• 1 tsp. whole black peppercorns, cracked; more, freshly ground
• 1/2 cup extra-virgin olive oil

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

Fish Fillets Provençal

For fresh fish with a French flare, try this simple and healthy recipe that combines the flavors of Provence with the perfectly balanced taste of Filippo Berio® Olive Oil.

• 1 medium onion, chopped
• 5 Tbs. Filippo Berio® Olive Oil
• 1 garlic clove (or 2 shallots), minced
• 2 large ripe tomatoes, chopped
• 1 tsp. dried basil leaves
• 1/2 tsp. dried thyme leaves
• 1 Tbs. minced fresh parsley
• 1/4 tsp. black pepper
• 1 lb. fish fillets
• 1/4 cup unbleached all-purpose flour

In a medium skillet, sauté onion
in 3 Tbs. of olive oil for 5 minutes or until tender.

Add garlic and stir.

Add tomatoes, basil, thyme, parsley, and pepper.

Simmer for 10 minutes.

While sauce simmers, dredge fish in flour to coat on both sides.

Sauté fish in a large skillet in 2 Tbs. of olive oil until lightly browned.

Pour sauce over fish in skillet and simmer for 15 minutes until fish is no longer translucent and flakes easily.

Chicken with Mustard-Fennel Crust

A coating of Dijon mustard and breadcrumbs spiked with fennel seeds flavor this quick take on a bistro-style dish.

• 8 bone-in, skin-on chicken thighs or drumsticks (or a  mix)
• Kosher salt and freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. fennel seeds
• 1 cup coarse fresh breadcrumbs
• 2 Tbs. Dijon mustard
• 2 Tbs. chopped fresh flat-leaf parsley

Set a rack in the center of the oven and heat the oven to 400°F. Rinse the chicken parts and pat them dry; season generously with salt and pepper. Heat 1 Tbs. of the oil in a 10-inch sauté pan over medium-high heat until very hot. Working in two batches, brown the chicken well on both sides, 3 to 4 min. per side. Transfer the chicken, skin side up, to an 11x14-inch or similar roasting pan and bake until cooked through, about 15 min.

Meanwhile, over medium heat, toast the fennel seeds in a small dry skillet, stirring frequently, until golden and fragrant, 2 to 3 min. Transfer to a small bowl and add the remaining 2 Tbs. olive oil, the breadcrumbs, 1/2  tsp. salt, and 1/8 tsp. pepper.

Remove the chicken from the oven and raise the oven temperature to 500°F. Turn the chicken pieces over and, with a pastry brush, lightly dab the mustard on top. With your hands, press the breadcrumb mixture on top of the mustard. Bake until the crumb crust turns golden, about another 10 min. Transfer the chicken to a serving platter, sprinkle with the parsley, and serve.

Tabbouleh Salad with Roasted Tomatoes

There’s a great debate among cooks from the Middle East about the ratio of bulgur to parsley in a tabbouleh. Some say it should be at least 8 parts parsley to 1 part bulgur. In this version, I’ve used a bit more bulgur. The California hook in this salad is the sweet and caramelized roasted tomatoes. They’re a perfect foil for the lemony-herby tabbouleh.

For the tomatoes:

• 3 lb. ripe medium tomatoes, halved and gently seeded
• 3 Tbs. olive oil
• Salt and freshly ground black pepper

For the salad:

• 1/3 cup fine bulgur wheat
• 1/3 cup rich vegetable stock, chicken stock, or water, heated to boiling
• 1/4 cup olive oil
• 1-1/2 cups finely chopped fresh flat-leaf parsley
• 1/4 cup finely chopped fresh mint
• 2 Tbs. minced scallion (white and green parts)
• 1 Tbs. finely minced garlic
• 3 Tbs. fresh lemon juice
• 2 tsp. finely grated lemon zest

For the garnish:

• 1/4 cup toasted pine nuts
• Fresh mint sprigs

To roast the tomatoes— Heat the oven to 350°F. Coat the tomato halves with the olive oil, season them lightly with salt and pepper, and arrange them, cut side down, on a parchment-lined rimmed baking sheet. Roast for about 2-1/2 hours. The tomatoes should be very concentrated and browned, and most of their juices will have cooked off. (The tomatoes can be cooked a day or two ahead and refrigerated; before serving, bring to room temperature.)

To make the salad— In a bowl, combine the bulgur, boiling stock, and half the olive oil; cover and let stand for at least 30 minutes. Uncover and fluff with a fork. Stir in the remaining olive oil, the parsley, mint, scallion, garlic, lemon juice, and zest. Taste and add salt and pepper as needed.

To serve— Mound the tabbouleh in the middle of each plate and arrange the roasted tomatoes around the tabbouleh. Garnish with the pine nuts and sprigs of mint.

Green Gazpacho

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

• 1-1/2 lb. cucumbers (4 to 5 picklers or 2-1/2 large slicers), peeled, seeded, and cut into 1-inch pieces (to yield 3 cups)
• 1 Tbs. kosher salt; more to taste
• 1 large yellow pepper
• 1 medium ripe avocado
• 1 medium sweet onion, cut into 1-inch pieces (2 cups)
• 1/4 tsp. freshly ground black pepper; more to taste
• 3 oz. fresh crustless Italian country-style bread, cut into 1-inch cubes (2 cups)
• 1 tsp. chopped garlic
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 3 Tbs. coarsely chopped fresh cilantro
• 1 Tbs. coarsely chopped fresh basil or mint
• 2/3 cup extra-virgin olive oil; more for garnish
• 2 Tbs. red-wine vinegar

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

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

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

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

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

• 1-3/4 lb. boneless beef chuck, trimmed and cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 5 Tbs. all-purpose flour
• 4-1/2 Tbs. unsalted butter (1-1/2 Tbs. softened)
• 1 Tbs. extra-virgin olive oil
• 2 large leeks (white and light-green parts only), halved and thinly sliced
• 2 medium carrots, cut into 1-inch pieces
• 2 medium ribs celery, chopped
• 1 cup dry white wine, such as Sauvignon Blanc
• 6 cups lower-salt chicken broth
• 2/3 cup pearl barley
• 3 dried bay leaves
• 1 Tbs. finely chopped fresh sage
• 1 tsp. freshly grated nutmeg
• 1 small butternut squash (about 1-1/2 lb.), peeled, seeded, and cut into 1/2-inch cubes (about 3-1/3 cups)
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup half-and-half
• 3 oz. blue cheese, crumbled (about 3/4 cup)
• 3 Tbs. finely chopped walnuts
• 18 (1/2-inch-thick) baguette slices

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


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


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


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


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


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