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Blueberry or Blackberry Compote with Yogurt or Ricotta
Blueberries don’t need much in the way of sweetener (blackberries are more tart, so you might want to use a little more with them), yet this simple compote will transform a plain bowl of yogurt or ricotta cheese into a dessert – or a very nice breakfast. The compote is modeled on Deborah Madison’s recipe in her lovely book, "Seasonal Fruit Desserts." She sweetens her compote with maple syrup or maple sugar, which is also a lovely way to go. The small amount of cinnamon brings out the essential essence of the berries. I like to add a touch of rose water; the floral essence is beautiful with the berries. Don’t simmer for too long, or the compote will become more like jam – though it is also nice as a sort of jam with toast. Ricotta is richer than yogurt, so I serve less of it with the berries.
Red Quinoa, Cauliflower and Fava Bean Salad
In addition to the protein and other nutrients present in quinoa, red quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigment. If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).
Roasted Brussels Sprouts With Pistachios and Cipollini Onions
Lime Basil Risotto
Boliche Mechido
Salted Caramel and Milk Chocolate Mousse
Bittersweet Chocolate Sorbet
Little Birds In A Nest
Pork, Chickpea And Scallion Dumplings
Champagne Granita With Strawberries
Halibut Ceviche With Jalapeño and Parsley
Spuma di Mortadella
Lettuce Salad With Charred Spring Onions
Tishpishti (Spanish Walnut Cake With Syrup)
Endive and Potato Gratin With Walnuts
Cooked endive is comfort food, and like raw endive in a salad, it goes very well with walnuts and walnut oil.
Boiled Dinner With Turnips And Ham Hocks
Sicilian Cauliflower and Black Olive Gratin
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.
Chestnut Stuffing
Chowchow
Stewed Chestnuts With Ricotta
Roasted Cauliflower With Tahini-Parsley Sauce
This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. It’s traditionally served with falafel and keftes, fish, salads, deep-fried vegetables — or just with pita bread.
Spicy Ginger and Lemon Chicken
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin. It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken. It can be made ahead and reheated, so it makes a perfect dinner party entree.
Tacos With Carnitas And Avocado Butter
Sweet Potato, Pumpkin and Apple Puree
This mixture of sweet potatoes, savory pumpkin and tart apples is a variation on my sweet potato puree with apples. For the best flavor, I suggest you make it a day ahead.