Gnocchi with Fava Beans, Peas & Asparagus

The freshness of the spring quartet of vegetables (including both English peas and snap peas) in Waxman’s dish keeps the hefty gnocchi light. This recipe makes more gnocchi than you will need, but the remainder can be frozen for later use.

For the gnocchi

• 3 russet potatoes (about 1-3/4 lb.)
• 2 cloves garlic, chopped
• 1 sprig rosemary
• Kosher salt
• 1-1/2 cups all-purpose flour
• 1 large egg
• 1/2 Tbs. olive oil, more for the cooked gnocchi

For the vegetables

• 1/2 cup peas, fresh or frozen
• 1/2 cup fava beans, fresh or frozen
• 6 medium spears asparagus, ends trimmed
• 8 sugar snap pea pods, strings removed
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. unsalted butter
• Kosher salt and freshly ground black pepper

For serving

• 1 oz. Parmigiano-Reggiano, finely grated (1/2 cup with a rasp grater)

Make the gnocchi

Put the potatoes in a 4- to 5-quart saucepan and cover with 1 inch of cool water. Add the garlic, rosemary, and the 1 Tbs. salt. Bring to a boil, and then reduce the heat and simmer over medium heat. Cook until the potatoes are tender when pierced with a fork, about 45 minutes. Remove the cooked potatoes from the water and let them cool slightly.

When the potatoes are just cool enough to handle, peel them and force them through a ricer onto a clean work surface, making a well in the center. Add half of the flour, the egg, and the olive oil to the well and knead until well combined. Continue to add the flour in 1/4-cup increments until it is absorbed into the egg and oil mixture and a dough begins to form. You may not need all the flour. When the dough is still moist but no longer sticky, form it into a ball. Cut the ball into quarters with a sharp knife. Wrap three of the pieces in plastic and put them in the refrigerator.

Roll the remaining piece of dough on the work surface into a 1/2-inch thick rope, dusting with flour as needed to prevent it from sticking. Using a sharp knife, cut the rope into 3/4-inch pieces and transfer them to a lightly floured baking sheet. Repeat this process with the remaining dough pieces.

Set aside about 60 gnocchi for four servings, and refrigerate, covered with plastic wrap, on baking sheets until needed. Freeze the remainder for another use on baking sheets for about 45 minutes, or until the gnocchi pieces are firmly frozen. Transfer the gnocchi to a freezer bag and store for future use.

Blanch the vegetables

Bring a 7- to 8-quart pot of well-salted water to a boil over high heat. Have ready a large bowl of ice water. Prepare a large paper-towel-lined plate and set aside. Add the peas to the boiling water and cook until tender, about 3 minutes. Remove from the water with a slotted spoon and immediately plunge into the ice-water bath. When cool, transfer the peas to the paper-towel-lined plate.

Add the fava beans to the boiling water and cook until just tender, about 5 minutes. Remove from the water with a slotted spoon and immediately plunge into the ice-water bath. When cool, drain the favas and peel the outer skin. Place the beans on the plate with the peas.

Add the asparagus to the boiling water and cook until tender, 3 to 5 minutes. Remove from the water with a slotted spoon and immediately plunge into the ice-water bath. When cool, transfer the asparagus to the paper-towel-lined plate.

Repeat this process with the sugar snap peas and drain on the plate with the asparagus. Cut the asparagus and snap peas into ¾-inch diagonal pieces. Set aside. Continue to boil the blanching water.

Cook the gnocchi

Set aside a large bowl for the cooked gnocchi. Drop as many gnocchi into the boiling water used to blanch the vegetables as will fit without crowding. When gnocchi rises to the top, continue cooking for another 1 to 1-1/2 minutes. Remove from the water with a slotted spoon, place in the reserved bowl, drizzle with 1/2 tsp. of olive oil and gently mix with a rubber spatula to prevent sticking. Repeat this procedure with the remaining gnocchi.

Cook the vegetables

Heat the olive oil and butter in a large 12-inch skillet over medium heat until shimmering. Add the cooked gnocchi and cook, stirring occasionally, until they just begin to brown, 3 to 4 minutes. Add the peas, fava beans, asparagus, sugar snap peas, 1/2 tsp. salt, and 1/2 tsp. pepper and cook until the vegetables are just warmed through, about 2 minutes. Add some of the pasta water to the pan if the mixture seems dry. Adjust the seasoning if necessary.

To serve

Spoon the mixture into shallow serving bowls and top with the cheese.

Chinese Restaurant-Style Sautéed Green Beans

Choose young, fresh green beans that are all about the same size for this dish. I think it’s easiest to start out stirring the beans with tongs and then switch to a heatproof spatula to add the garlic and sauce.

• 1 Tbs. less-sodium soy sauce
• 1 Tbs. honey
• 1 Tbs. unsalted butter
• 2 Tbs. extra-virgin olive oil
• 12 oz. green beans, trimmed
• Kosher salt
• 1 Tbs. minced garlic

Combine the soy sauce, honey, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.

In a 10-inch straight-sided sauté pan, heat the butter with the olive oil over medium-high heat. When the butter is melted, add the green beans and 1/2 tsp. salt and toss with tongs to coat well. Cook, turning the beans occasionally, until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)

Reduce the heat to low, add the garlic, and cook, stirring constantly with a heatproof rubber spatula, until the garlic is softened and fragrant, 15 to 20 seconds. Carefully add the soy mixture (you’ll need to scrape the honey into the pan). Cook, stirring, until the liquid reduces to a glazey consistency that coats the beans, 30 to 45 seconds.

Immediately transfer the beans to the serving dish, scraping the pan with the spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.

Seared Asparagus with Lemon & Parmesan Curls

Although you can choose to keep the asparagus whole in this dish, it sears better when the spears are cut in half. Use a vegetable peeler or cheese slicer to shave the Parmigiano Reggiano into curls.

• 1/4 tsp. grated lemon zest
• 1 tsp. fresh lemon juice
• 2-1/2 Tbs. extra-virgin olive-oil
• 1 lb. large asparagus (about 16 spears), woody ends snapped off, spears peeled and cut in half crosswise
• 1 clove garlic, peeled and smashed
• 1 large shallot, cut into 1/4-inch disks
• Pinch dried red chile flakes
• Kosher salt and freshly ground black pepper
• 1/4 cup water; more if needed
• 10 shavings (2 inches long) Parmigiano Reggiano

Combine the lemon zest, lemon juice, and 1/2 Tbs. of the olive oil in a small bowl; set aside. Turn on the exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When the pan is hot, pour in the remaining 2 Tbs. olive oil, and a few seconds later, add the asparagus, garlic, shallot, and chile flakes. Season well with salt and pepper. Cook, shaking the pan often, until the asparagus begins to brown and starts to shrivel slightly, 3 to 4 minutes. Reduce the heat to medium low, carefully add the water (it will steam), and cover the pan with the lid ajar. Cook until the asparagus is just tender, 3 to 4 minutes. (If the water evaporates before the asparagus is done, add more, 1 Tbs. at a time.) Drizzle the lemon mixture over the asparagus. Season to taste with salt and pepper. Transfer the asparagus to a small serving dish and top with the Parmesan curls. Serve immediately.

Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

This crisp, creamy, and addictively good salad comes together in no time.

• 3-1/2 cups thinly sliced celery (sliced on the diagonal)
• 1 small fennel bulb, cored and thinly sliced
• 1/4 cup thinly sliced fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 1 cup finely grated Parmigiano-Reggiano
• 2 Tbs. mayonnaise
• 1 Tbs. fresh lemon juice
• 1 tsp. finely grated lemon zest
• 1 anchovy fillet, minced (optional)
• 1 Tbs. extra-virgin olive oil
• 1/4 cup oil-cured black olives, pitted and chopped

In a large bowl, combine the celery, fennel, and parsley. Season with a pinch of salt and a few grinds of pepper.


In a small bowl, mix the Parmigiano, mayonnaise, lemon juice, lemon zest, and anchovy (if using). Whisk in the oil until combined. Season to taste with salt and pepper.


Toss the celery mixture with the dressing, fold in the olives, and serve.

Green Bean Salad with Corn, Cherry Tomatoes & Basil

If you can’t find ripe, juicy cherry tomatoes, substitute small wedges of ripe beefsteak tomatoes.

• 3 cups fresh corn kernels (3 to 4 ears)
• Kosher salt
• 1 lb. fresh green beans, trimmed and cut in half diagonally
• 1 small red onion, cut in half through the root end, root trimmed, and cut lengthwise into very thin slices
• 1 clove garlic
• 1/4 cup red-wine vinegar; more to taste
• 1/3 cup extra-virgin olive oil
• 1 pint cherry tomatoes, cut in half
• 1 cup roughly chopped fresh basil
• Freshly ground black pepper

Bring a medium pot of water to a boil. Add the corn kernels and blanch for 1 min. Scoop out the corn with a strainer; set aside. Season the water with a generous amount of salt, let it return to a boil, add the beans, and cook until just tender, about 3 min. Drain the beans and spread them on a baking sheet to cool.

Meanwhile, put the onion in a small bowl filled with ice water (which will crisp it and mellow its flavor). Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar) and whisk in the vinegar. Let sit for 5 to 10 minutes and then whisk in the olive oil.

Garlic cloves mashed to a paste add a tasty kick. I use a large granite mortar and pestle to pound the cloves to a paste, but you can also use the flat part of a chef’s knife to mash the garlic. A pinch of kosher salt helps the process along.

Vinaigrettes with a bright edge tie the salad together. To stand up to vegetables—especially raw vegetables—your vinaigrette should be relatively assertive, and that means using a bright acid. Try combining fresh citrus juices and different vinegars.

Just before serving, drain the onions. Put the beans, corn, onions, cherry tomatoes, and basil in a large bowl. Season with salt and pepper and toss with the vinaigrette. Taste again and add more salt, pepper, or vinegar if needed. Serve right away.

Grilled Watermelon Salad

Whoever thought of grilling watermelon? We did!  It’s unexpected and a real summertime crowd-pleaser.

• 1 small red or yellow watermelon (3 to 4 pounds), preferably seedless and not too ripe
• 1/4 cup extra-virgin olive oil, plus extra for brushing the melon
• 3 tablespoons fresh lime juice (about 2 limes)
• Juice of 1 large navel orange
• Pinch of sea or kosher salt, or more to taste
• Pinch of cayenne pepper; or more to taste
• 1/4 cup chopped fresh mint
• 1/2 cup crumbled feta cheese (optional)

Preheat a gas grill or build a charcoal fire for direct grilling.

Cut the watermelon in half lengthwise, then cut each half in half. Cut these quarters into 2-inch-thick slices. Brush the slices lightly with olive oil and set aside until ready to grill.

Combine lime and orange juices. Taste; if it is too tart, add more orange juice. It should taste like a “sour” orange. Add the salt and cayenne and whisk continually while adding the oil in a thin stream. Whisk until thickened (emulsified). Taste and adjust the oil and salt to your liking. Add the mint and set aside.

Just before serving, place the oiled watermelon slices on a very clean cooking grate directly over the heat source. Grill until marked and just warmed through but still crunchy, 2 to 3 minutes per side. Let cool.

Cut off the rinds and discard. Cut the watermelon into chunks and place in a serving bowl. Pour the dressing over the top and toss gently. Top with the feta, if desired,  and sprinkle with another pinch of cayenne.

Toasted Corn, Cherry Tomato, and Edamame Salad

Toasting the corn in a skillet brings out its nutty flavor in this summery twist on a classic succotash. You could also use grilled corn in place of the skillet-toasted version.

• 1 cup frozen shelled edamame
• 5 Tbs. extra-virgin olive oil
• 2-1/4 cups fresh corn kernels (from about 3 medium ears)
• 2 Tbs. plain low-fat yogurt
• 2 Tbs. fresh lemon juice
• 1 tsp. clover honey
• 1/2 tsp. minced garlic
• Kosher salt
• Freshly ground black pepper
• 1 heaping cup quartered cherry tomatoes (about 15)
• 1/4 cup very thinly sliced fresh mint
• 1/4 cup very thinly sliced fresh basil

Cook the edamame according to package directions. Drain and set aside to cool completely.

Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.

In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.

In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and gently toss. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.

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.

Grilled Corn Planks with Tarragon Crème Fraîche

Cutting the corn kernels from the cob in connected planks gives this simple side dish a cool appearance, but the dish is delicious even if the planks don't stay intact. Serve with grilled, fried, or roasted chicken.

• 4 medium ears corn, shucked and silks removed
• Olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 1/3 cup crème fraîche
• 2 Tbs. chopped fresh tarragon
• 2 tsp. tarragon or white wine vinegar

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

In a medium bowl, whisk together the crème fraîche, tarragon, vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Using a serrated knife, cut the kernels from the corn cobs, keeping them in planks as much as possible; transfer to a serving dish. Drizzle the sauce over the corn and serve.

Classic Roasted Potatoes

This is more of a technique than a recipe, and it can easily be scaled up or down according to how many mouths you're feeding. And since roasted potatoes are a classic, they're just as likely to find their way to the table on a busy weeknight as a festive holiday meal. See the Herb-Roasted version below to add even more flavor. For more potato dishes perfect for any holiday meal, visit the Guide to Christmas Dinner, where you'll find recipes like Crushed Potato and Watercress Cakes, Twice Baked Potatoes with Sour Cream, Rustic Mashed Potatoes, and Roasted Fingerling Potatoes, just to name a few. Looking for a holiday-worthy side besides potatoes? Browse our more than 100 side dish recipes ranging from easy classics to party showstopper.

• 2 lb. waxy potatoes, left whole if very small, halved or cut into chunks if large
• 3 Tbs. olive oil, melted butter, or duck fat
• 1 Tbs. chopped fresh thyme or rosemary (optional)
• 1 tsp. coarse salt
• Plenty of freshly ground black pepper

Heat the oven to 375°F. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50 to 60 minutes, depending on their size and variety. Serve hot.

Celeriac & Yukon Gold Purée

The little bit of horseradish brightens up this earthy mash, which makes a great side dish for a pork roast or chops. The best way to peel celeriac is with a sharp paring knife. For a smooth purée, use a ricer or food mill. You can make this with a hand-held potato masher, but it will be lumpy and decidedly rustic.

• 1-1/2 lb. celeriac (1 large or 2 small), peeled and roughly chopped
• 1-1/2 lb. Yukon Gold or russet potatoes, peeled and cut into chunks
• 1 Tbs. plus 1-1/2 tsp. coarse salt
• 3/4 cup milk or half-and-half
• 3 Tbs. unsalted butter
• 2 Tbs. grated fresh or prepared horseradish, or to taste
• Fresh lemon juice to taste (I use 1 scant tsp.)
• Freshly ground white pepper

Tip:

Celeriac needs to be peeled with a knife, rather than a vegetable peeler.

Put the celeriac and potatoes in a pot, cover with water by at least an inch, and add 1 Tbs. of the salt. Bring to a boil. Reduce the heat to medium, cover partway, and cook until very tender, 20 to 25 min. Drain. Return the vegetables to the pot and set it over medium heat for 1 to 2 min., shaking and stirring to evaporate any excess water. Rinse a small saucepan in cold water (this will make the pan easier to clean later); pour in the milk (or half-and-half). Bring to just below a simmer over medium heat; set aside. Force the vegetables through a ricer or food mill and return them to the boiling pot. Beat in the butter with a wooden spoon. Add the milk to the potatoes a little at a time, beating vigorously after each addition. Stir in the horseradish and lemon juice. Add the remaining 1-1/2-tsp. salt, season with pepper, and serve.

Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone that makes them worth seeking out. You can also substitute regular lemons, but expect a sharper taste.

• 1/2 cup fresh breadcrumbs
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano
• Finely grated zest of one Meyer lemon
• 1/4 cup fresh Meyer lemon juice
• 1/4 cup heavy cream
• 2 lb. fresh green beans, trimmed

Heat the oven to 350°F. In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool and then transfer to a bowl and mix in the cheese.

In a medium bowl, whisk the lemon zest and juice, cream, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in the remaining 1/2 cup oil.

Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well. Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.

Potato & Rutabaga Gratin with Blue Cheese

While rutabagas taste and behave a lot like turnips, they’re nuttier, less peppery, and creamier, which is why I prefer them in gratins. The easiest way to peel a rutabaga— especially a waxed one—is with a sharp paring knife. Use a very sharp knife or a mandoline to slice the rutabaga and potatoes.

• 3 cups heavy cream
• 2 cloves garlic, peeled and smashed
• 1 bay leaf
• 2 hearty sprigs fresh thyme
• Pinch freshly grated nutmeg
• 3 Tbs. melted unsalted butter; more butter for the foil
• 1 medium rutabaga (about 1-1/2 lb.), peeled, quartered, and very thinly sliced
• 2 to 3 russet potatoes (about 1-1/2 lb.), peeled and very thinly sliced
• Salt and freshly ground black pepper
• 4 oz. blue cheese, such as Maytag, Roquefort, or Bleu d’Auvergne, crumbled
• 3 Tbs. fresh breadcrumbs, toasted (see How to make fresh breadcrumbs for instructions)

Tip:

For the neatest servings, let the gratin sit for at least 10 min. before slicing.

Heat the oven to 375°F. Rinse a small saucepan in cold water (this will make the pan easier to clean later), add-the cream, garlic, bay leaf, thyme, and nutmeg. Bring to just below a simmer over medium heat, remove from the heat, cover, and set aside to infuse for about 30 min.

Brush a large gratin dish or 3-qt. flameproof casserole dish with a little of the melted butter. Arrange half of the rutabaga slices in the bottom of the dish, followed by half of the potato slices. Season with salt and pepper. Dot the surface with the blue cheese. Continue with another layer of rutabaga slices and a final layer of potatoes. Season the top with salt and pepper. Strain the seasoned cream over the top. In a small bowl, combine the breadcrumbs with the remaining melted butter and sprinkle over the top. Butter the dull side of a large sheet of foil and cover the gratin. Bake for 40 min., remove the foil, and continue to bake until the top is browned, the sides are bubbly, and the potatoes are tender when pierced, another 30 to 40 min. Let sit for 10 min. before serving.

Farro and Beluga Lentil Pilaf with Ginger and Cilantro

Chewy farro and earthy lentils get a bright flavor boost from fresh ginger, cilantro, and rice vinegar in this satisfying vegetarian dish. Rice pilaf wishes it could be this delicious.

• 1/4 cup extra-virgin olive oil; more for garnish
• 1 cup finely chopped shallots
• 2 dried chiles de árbol, broken, seeds and stems discarded
• 1 dried bay leaf
• Sea salt
• 1-1/2 cups pearled or semi-pearled farro, rinsed
• 2 tsp. fresh thyme leaves (or 1 tsp. dried thyme)
• 2-1/2 cups vegetable broth, preferably homemade
• 3/4 cup dried beluga lentils, picked over and rinsed
• 2 medium red onions, quartered and thinly sliced
• 2 Tbs. balsamic vinegar
• 1 cup thinly sliced scallions
• 3/4 cup grated carrots (use the large holes of a box grater)
• 1/2 cup chopped fresh cilantro
• 1-1/2 Tbs. unseasoned rice vinegar
• 1 Tbs. minced fresh ginger
• 1 Tbs. granulated sugar

Heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots, chiles, bay leaf, and 1/4 tsp. salt; cook, stirring often, until the shallots begin to color, 5 to 6 minutes. Add the farro and thyme and continue to cook, stirring, until the farro smells nutty and makes a crackling sound, about 3 minutes more. Add the vegetable broth and 2 cups water and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook for 5 minutes. Stir in the lentils, cover, and cook undisturbed until the farro is tender but chewy, the lentils are tender but firm, and nearly all of the liquid is absorbed, 25 to 30 minutes. Remove the skillet from the heat and let the pilaf stand, covered, for at least 5 minutes.


While the pilaf is cooking, heat the remaining 2 Tbs. olive oil in a 12-inch skillet over medium-high heat. Add the onions and 1/2 tsp. salt and cook, stirring frequently, until limp and deeply browned in spots, about 10 minutes. Add the balsamic vinegar, toss quickly until the onions are evenly coated, and then reduce the heat to low, cover, and let the onions steam for about 5 minutes.


Meanwhile, in a medium bowl, combine the scallions, carrots, cilantro, rice vinegar, ginger, sugar, and 1/4 tsp. salt. Let sit for 5 minutes to let the flavors meld.


Stir the onions and about three-quarters of the carrot mixture into the pilaf. Season to taste with salt.


Drizzle a little olive oil over the pilaf, garnish with the remaining carrot mixture, and serve.

Mushrooms & Spinach with Soppressata Crisps

Cremini mushrooms (also called “baby bellas”) look similar to button mushrooms but have brown caps and a meatier texture.

• 1 oz. very thinly sliced hot soppressata or other spicy dried sausage, slices quartered (about 1/4 cup or 8 slices 1/8 inch thick)
• 2 Tbs. extra-virgin olive oil; more for drizzling
• 15 oz. cremini mushrooms, halved if small or quartered or cut into sixths if very large (scant 5 cups)
• 5 medium scallions (white and green parts), trimmed and cut into 1-inch pieces (1-1/2 cups)
• Kosher salt and freshly ground black pepper
• 2 medium cloves garlic, minced
• 5 oz. baby spinach (about 6 cups)

Put the soppressata in a large (preferably 12-inch) skillet over medium heat. Cook until crisp, 5 to 7 minutes. Transfer to a small plate lined with paper towels. Increase the heat to medium high and let the pan heat up for 1 minute. Pour in the oil and swirl to coat the pan. As soon as the oil is shimmering—but not smoking—add the mushrooms in an even layer. Season with salt and pepper and let cook undisturbed until the mushrooms have begun to brown, about 3 minutes. Add the scallion pieces and sauté, stirring as needed, until the mushrooms are golden brown and tender and the scallions are lightly browned in places and softened, another 6 to 7 minutes. If the vegetables seem to be cooking too fast or the pan bottom is starting to burn, lower the heat to medium. (If using an electric stovetop, take the pan off the heat momentarily to let the pan cool.) Stir in the garlic and cook for another 30 seconds. Turn off the heat and add the spinach and crisped soppressata, flipping and stirring to blend and to wilt the spinach. Season to taste with salt and pepper, drizzle with a little olive oil, and serve immediately.

Bulgur Salad with Wilted Chard and Green Olives

A hearty grain salad that's good cool or at room temperature is a perfect addition to a picnic. Be sure to use good-quality olives and rinse them well before you remove the pits, or the salad will be too salty.

• 1-1/2 cups medium bulgur
• Kosher salt
• 1-1/2 lb. green Swiss chard (about 1 large or 2 small bunches), stemmed
• 1/4 cup fresh lemon juice (from 1 to 2 lemons)
• 2 medium cloves garlic, minced and mashed to a paste with a pinch of salt
• 1 large shallot, finely diced
• 1/2 lb. whole green olives, such as picholines, rinsed well in warm water, pitted, and very coarsely chopped (1 cup)
• 1/2 cup coarsely chopped fresh cilantro
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper

Bring a large pot of water to a boil. Put the bulgur and 1 tsp. salt in a large bowl. Add 2-1/4 cups of the boiling water and cover the bowl. Let sit until the water has been absorbed and the bulgur is tender, about 1 hour

Add 1 Tbs. salt to the remaining boiling water, add the chard, and cook until tender, 2 to 3 minutes. Drain the chard and run under cold water to cool. Thoroughly squeeze the chard to remove the excess liquid and chop to the same size as the chopped herbs. Lightly toss the chard so it doesn’t remain in clumps when combined with the bulgur.

Combine the lemon juice, garlic, and shallot and let sit for at least 15 minutes.

Gently fold the lemon juice mixture, chard, olives, cilantro, parsley, and olive oil into the bulgur. Season to taste with salt and pepper.

Corn on the Cob with Mustard-Maple-Thyme Butter

Classic corn on the cob gets an upgrade with this simple sweet-and-savory compound butter. If you have any butter leftover, you can toss it with cooked vegetables or spread it on bread.

• 1/4 cup unsalted butter, softened
• 1 Tbs. Dijon mustard
• 1 Tbs. pure maple syrup
• 2 tsp. finely chopped fresh thyme
• 1 tsp. stone-ground or grainy mustard
• Sea salt
• 4 ears fresh corn, husks and silks removed

Bring a 6- to 8-quart pot of water to a boil over high heat.

Meanwhile, in a small bowl, combine the butter, Dijon mustard, maple syrup, thyme, stone-ground mustard, and 1/4 tsp. sea salt. Mix vigorously with a silicone spatula until combined.

Boil the corn until just tender, about 3 minutes. Remove the corn from the pot and let rest for a few seconds to allow some of the water to evaporate. Slather each cob with at least 1 Tbs. of the butter and serve immediately.

Vegetable Curry and Black Rice

This is an American adaptation of the different spice blends of curry in India. You can jazz it up with black rice.

For the curry spice blend

• 2 Tbs. ground turmeric
• 1 stick cinnamon or 1/2 tsp. ground cinnamon
• 1 tsp. cardamom seed
• 1/4 tsp. whole cloves
• 1/2 tsp. ground cumin
• 1/2 tsp. fennel seed
• 1/4 tsp. coriander seed
• 1/4 tsp. fenugreek
• 1/2 tsp. cayenne pepper
• 1/4 tsp. freshly ground black pepper

For the rice

• 1 cup black rice or basmati rice
• 2 cups water
• 1 tsp. salt, plus more for seasoning
• 2 Tbs. brown butter, divided
• 1 tsp. saffron threads
• 1/4 cup chopped pistachios
• 1 small onion, cut into small dice
• 2 cloves garlic, minced
• 2 tsp. minced fresh ginger
• 2 tsp. Curry Spice Blend
• 1-1/2 cups chicken stock or vegetable stock
• 1 tsp. sugar
• 1 tsp. molasses
• 2 tsp. freshly squeezed lime juice, plus lime wedges for serving
• 1 large russet potato, peeled and cut into 1-inch chunks
• 3 carrots, cut into 1/2-inch pieces
• 1 rutabaga or turnip (about 10 ounces), peeled and cut into 1/2-inch pieces
• 1/2 head cauliflower or broccoli, cut into florets
• 1/2 cup coconut milk
• 1/4 cup plain whole-milk yogurt
• 4 sprigs fresh cilantro

Tip:

To make brown butter, set a heatproof container in an ice bath. Put 1/2 cup butter, cut into small chunks, in a small saucepan over low heat. The butter will melt, foam and start to turn brown and smell nutty in about 8 to 10 minutes. As soon as it hits this fragrance and color, remove the pan from the heat and pour into the container in the ice bath to stop the cooking. Extra brown butter will keep for several days in the fridge.

For the spice blend

Grind all the ingredients in a spice grinder and store, covered, in a cool, dark place. The curry will keep for up to a year, but it loses flavor over time. You can use a Madras curry blend, but it won’t be as dramatic.

For the rice

In a small saucepan, add the rice, the 2 cups water, and a pinch of salt. Cover and bring to a simmer. Decrease the heat to low, and cook, covered, for 15 minutes. When done, stir in 1 Tbs. of the brown butter, the saffron, and the pistachios. Set aside.

In a large saucepan over medium-high heat, add the remaining 1 Tbs. brown butter and the onion. Sauté or “sweat” for 2 to 3 minutes, then add the garlic, ginger, the 1 tsp. salt, and the 2 tsp. curry blend. Stir for 1 minute to release the oils in the spices. Add the stock, sugar, molasses, and lime juice and simmer for 15 minutes.

Meanwhile, place the potato, carrots, and rutabaga in a pot of cold water with a pinch of salt and bring to a boil over high heat. Decrease the heat to a simmer, cook for 5 minutes, and add the cauliflower. Cook until the vegetables are easily pierced with a knife, another 5 minutes. Drain and set aside.

Add the coconut milk to the curry and then all of the vegetables. Simmer for another few minutes.

To serve, place 1 Tbs. of yogurt in the bottom of each of 4 serving bowls. Spoon some of the rice into the bowl and then arrange vegetables around and on the rice and add some of the curry sauce around the bowl. Garnish with the cilantro leaves and stems and lime wedges. Serve immediately.

Carrots and Parsnips with Bacon and Thyme

Bacon adds its smoky goodness to this versatile side dish. Cut the parsnips just a tad bigger than the carrots because they soften more quickly.

• 1 Tbs. fresh orange juice
• 2 tsp. red wine vinegar
• 2 tsp. honey
• 2 Tbs. extra-virgin olive oil
• 3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide
• 3/4lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores
  discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
  
  
• 2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges
• 5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves
• 2 slices bacon, cut crosswise into 1-inch pieces
• Kosher salt

Combine the orange juice, vinegar, and honey in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and nicely browned, 12 to 16 minutes.

Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Parsnip Pancakes with Caramelized Onions & Sour Cream

These pancakes are perfect partners for a simple roast like pork, lamb, or chicken. The onions can be cooked ahead and reheated just before serving; the parsnips can also be parcooked, grated, and combined with the chopped leek a few hours ahead. 

• 3 Tbs. olive oil
• 2 Tbs. unsalted butter
• 1 large or 2 small yellow onions, thinly sliced (to yield about 2 cups)
• Kosher salt and freshly ground black pepper
• 1 lb. small to medium parsnips (about 6  medium), peeled (if very thick, halve them lengthwise)
• 1 medium leek, white part only, finely chopped (to yield about 1/2 cup)
• 1 large egg, lightly beaten
• 3 Tbs. all-purpose flour
• Sour cream for garnish

In a medium skillet, heat 1 Tbs. each of the olive oil and butter over medium heat. When the foam subsides, add the onions and cook, stirring occasionally, until very soft and golden, 20 to 25 minutes; reduce the heat if they brown too quickly. Season with salt to taste and set aside.

Meanwhile, in a large saucepan, bring 2 quarts salted water to a boil. Add the parsnips (cut them in half if they don’t fit in the pan) and cook for 3 minutes. Drain, run under cold water to cool them quickly, and drain again very well. Grate the parsnips in a food processor fitted with a medium grating disk. In a medium bowl, combine the parsnips,  leek, and egg. Stir in the flour, 1 tsp. salt, and 1/8 tsp. pepper.

In a 10-to 12-inch heavy skillet, heat the remaining 2 Tbs. oil and 1 Tbs. butter over medium-high heat until the foam subsides. Shape the parsnip mixture into four equal balls. Put them in the skillet and press on each with a flat spatula to make a cake about 3-1/2 inches wide. Reduce the heat to medium and cook until browned on one side, 4 to 6  minutes. Turn the cakes over and brown the other side, 4 to 5 minutes. Flip to recrisp the first side, about 30 seconds. Drain briefly on paper towels and then serve while hot, garnished with a large dollop of sour cream and the caramelized onions.