Vegetable Recipes II
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Index of Recipes

Argentine Swiss Chard in Cream Sauce (Acelgas en Crema)
Artichoke and Broccoli Casserole
Arugula and Garlic Sauce
Asparagus with Hazelnut Sauce
Asparagus with Hazelnut Vinaigrette
Asparagus with Lemon Butter
Asparagus with Parmesan
Baked Mixed Vegetables (Briam)
Baked Vidalia Onions with Ham
Barbecued Cabbage
Beans and Greens
Black Bean, Corn, and Tomato Relish
Boiled Greens
Braised Celery with Tomatoes and Olives
Braised Collard Greens
Braised Lettuce (Laitues Braisees)
Braised Scallions in Mustard Sauce
Braised Shallots
Broccoli Raab with Garlic and Wine
Brussels Sprouts Gratin
Brussels Sprouts in Brown Butter
Cabbage with Pistachios
Carrot Soufflé
Carrots Provençal
Carrots with Honey and Thyme
Carrots with Sherry and Fennel
Catalan Cabbage and Potatoes (Trinxat)
Cauliflower in Tomato Sauce
Cherry Tomatoes with Pecans
Chilean Tomatoes with Corn (Tomatican)
Chinese Creamed Cabbage
Chinese Watercress with Water Chestnuts
Colcannon
Cold Braised Leeks
Cold Eggplant with Sesame Sauce
Cornbread-Stuffed Tomatoes
Colonial Corn Pudding
Creamed Corn and Basil
Creamed Leeks
Creamed Mushrooms
Creamed Peas and Onions
Danish Kale in Cream Sauce (Gronlangkaal)
Danish Pickled Beets (Syltede Rodbeder)
Egg and Vegetable Casserole
Eggplant with Yogurt Sauce (Bouranee Baunjaun)
Fennel with Butter and Cheese (Finocchio al Burro e Formaggio)
Fresh Vegetable Salsa with Baked Tortilla Chips
Fried Fennel (Finocchi Fritti)
Fried Mirliton
German Crusted Asparagus (Uberkrustete Spargel)
Greek Crustless Zucchini Tart (Mamaliga)
Greek Cucumber and Yogurt Salad (Tzatziki)
Greek Eggplant Byzantine (Melitzanes Vizantiou)
Greek Okra in Tomato Sauce (Bamies Latheres)
Green Beans with Olives
Grilled Artichokes with Mock Hollandaise
Grilled Corn on the Cob
Grilled Mushrooms with Tapenade
Indian Cheese with Peas (Mattar Pannir)
Indian Curried Cauliflower (Dum Phool Gobi)
Indian Curried Eggplant (Bharta)
Indian Fried Okra with Cumin (Sabzi Bhendi)
Indian Green Beans with Coconut (Same ki Bhaji)
Indian Green Peas and Mushrooms (Khumbi Bhaji)
Irish Cabbage and Bacon
Jamaican Stuffed Cho-Cho
John Paul Jones' Cauliflower
Ladies' Cabbage
Lemon-Glazed Carrots for One
Macédoine of Vegetables (Macédoine de Legumes)
Marinated Green Beans Almondine
Martinican Hearts of Palm Fritters
Mexican Chopped Zucchini (Calabacitas Picadas)
Mexican Mushrooms with Chipotles (Hongos con Chipotles)
Mushroom Ragout
Mushroom-Stuffed Onions
Onion and Apple Gratin
Onion Rings
Onion Shortcake
Peas and Peanuts
Pease Pudding
Pennsylvania Dutch Tomato Cakes
Pickled Coleslaw
Quick Carrots with Ginger
Rhine Carrots (Rheinische Mohrruben)
Roasted Tomatoes
Sauerkraut with Wine and Grapes (Weinkraut)
Sauteed Cauliflower
Scalloped Cabbage
Scalloped Corn
Scalloped Onions
Scalloped Tomatoes
Spanish Chickpeas with Spinach (Garbanzos con Espinacas)
Spanish Eggplants with Cheese (Berenjenas con Queso)
Spanish Malaga-Style Swiss Chard (Acelgas a la Malaguena)
Spanish Sauteed Artichokes (Alcachofas Salteadas)
Spiced Acorn Squash
Spiced Squash Rings
Spicy Creamed Corn
Spicy Green Beans with Water Chestnuts
Spicy Slaw

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You can use this recipe to dress up other tender greens such as spinach or Romaine lettuce.

Argentine Swiss Chard in Cream Sauce (Acelgas en Crema)

3 Tbs (45 ml) butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 medium potato, peeled and diced
1 1/2 lbs (675 g) Swiss chard, green and white parts, thinly sliced
Salt and freshly ground pepper to taste
1/4 cup (60 ml) heavy cream

Heat the butter in a large saucepan over moderate heat and saute the onion, carrot, and potato until tender, about 5 minutes. Add the Swiss chard and simmer covered until tender, about 10 minutes. Season with salt and pepper and stir in the cream. Simmer uncovered for 2 minutes. Serves 4 to 6.

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You all know how I feel about that condensed stuff that comes in cans, and this recipe originally called for one. I have substituted it with a new and improved version of my Canned Condensed Mushroom Soup Substitute which tastes better and is healthier than... you know what.

Artichoke and Broccoli Casserole

3 cups (750 ml) broccoli florets
1 can (14 oz, 395 g) artichoke hearts, drained and halved
1 recipe Canned Condensed Mushroom Soup Substitute (see below)
1/2 cup (125 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) slivered almonds

Steam or boil the broccoli until tender but still crisp, 6 to 8 minutes. Drain and rinse under cold water. Transfer to a greased baking dish and mix with the artichoke hearts and Canned Condensed Mushroom Soup Substitute. Sprinkle with Parmesan and bake uncovered in a preheated 350F (180C) oven until heated through and bubbly. Top with the almonds and bake an additional 10 minutes. Serves 4 to 6.

Canned Condensed Mushroom Soup Substitute

2 Tbs (30 ml) butter
4 oz (110 g) sliced mushrooms
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) chicken stock
2 Tbs (30 ml) vermouth or dry white wine (optional)
Salt and freshly ground pepper to taste
1/2 cup (125 ml) sour cream

Heat the butter in a saucepan over moderate heat and saute the mushrooms until tender, about 5 minutes. Stir in the flour and cook for 3 minutes. Add the stock, optional vermouth, salt, and pepper and bring to a boil, stirring frequently. Remove from the heat and stir in the sour cream. Makes about 1 1/2 cups (375 ml).

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This sauce takes less than 10 minutes to make, so keep it in mind for when you need something healthy and tasty in a hurry.

Arugula and Garlic Sauce

2 Tbs (30 ml) olive oil
2 Tbs (30 ml) butter
1 large red onion, thinly sliced
3-6 cloves garlic, finely chopped
Red pepper flakes to taste (optional)
2 bunches arugula (rocket), rinsed and trimmed (about 2 cups, 500 ml packed)
Salt and freshly ground pepper to taste
Pasta of your choice, cooked according to package directions

Heat the oil and butter in a large skillet over moderate heat and saute the onion, garlic, and optional red pepper flakes for 3 minutes. Add the arugula, salt, and pepper and saute for 2 minutes. Toss with the cooked pasta and serve immediately. Serves 4 to 6.

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I don't need to tell my fellow cooks that this sauce would be good on just about any vegetable, and you certainly already know that just about any nuts could be substituted for the filberts. Think of this as the starting point for hundreds of recipes.

Asparagus with Hazelnut Sauce

6 Tbs (90 ml) butter
1/4 cup (60 ml) finely chopped hazelnuts (filberts)
1 tsp (5 ml) tarragon or red wine vinegar
Salt and freshly ground pepper to taste
2 lbs (900 g) asparagus, trimmed and steamed until tender

Heat the butter in a small saucepan over moderate heat and saute the chopped hazelnuts until lightly browned and aromatic, about 5 minutes. Remove from the heat and stir in the vinegar, salt, and pepper. Serve over cooked asparagus. Serves 4 to 6.

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If you must know the truth, this sauce can be used on just about any vegetable or mixture of salad greens. Almost any nuts may be substituted for the hazelnuts, so feel free to use your favorite or whatever you have on hand.

Asparagus with Hazelnut Vinaigrette

1/2 cup (125 ml) lightly toasted hazelnuts (filberts)
1-2 cloves garlic, peeled
1/4 cup (60 ml) balsamic, sherry, or red wine vinegar
3/4 cup (180 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1-1 1/2 lbs (450-675 g) fresh asparagus, steamed until tender but firm

Combine the nuts and garlic in an electric blender or food processor and process until finely chopped. Transfer to a mixing bowl and add the vinegar. Add the oil in a thin stream, whisking constantly. Adjust the seasoning with salt, pepper, and additional vinegar if necessary. Arrange the asparagus on a serving platter and spoon the dressing over them. Serve warm, chilled, or at room temperature. Serves 4 to 6.

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Here is an incredibly simple yet elegant dish for your next picnic. It can even be served as finger food if you dispense napkins along with formality.

Asparagus with Lemon Butter

2 lbs (900 g) fresh asparagus, washed and trimmed
4 Tbs (60 ml) butter
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste

Steam the asparagus until tender but crisp, about 10 minutes, and plunge into cold water to stop the cooking and set the color. Melt the butter in a small saucepan and stir in the lemon juice, salt, and pepper. Chill the asparagus and pour the lemon butter over them prior to transporting. Serves 8 to 10.

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Since fresh asparagus is available year round these days, thanks largely to growers in Chile, there is no reason to eat it only in the spring. Here is a savory preparation that will appeal even to asparagus "doubters":

Asparagus with Parmesan

1 1/2-2 lbs (675-900 g) fresh asparagus, trimmed
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
1 cup (250 ml) freshly grated Parmesan cheese

Boil or steam the asparagus until tender but still a little undercooked. Plunge into ice water and drain. Place the asparagus in a lightly greased baking dish and dot with the butter. Season with salt and pepper and top with the Parmesan. Bake in a preheated 450F (230C) oven just until the Parmesan begins to turn light brown, about 10 to 12 minutes. Serves 4 to 6.

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I have seen this dish referred to as "Greek ratatouille," and the description is not inappropriate. Don't be shocked by the amount of olive oil called for. You don't have to eat it all, but the vegetables need it to cook properly.

Baked Mixed Vegetables (Briam)

1 lb (450 g) eggplant cut into 1/4-inch (5 mm) slices
1 lb (450 g) zucchini (courgettes) cut into 1/4-inch (5 mm) slices
Salt and freshly ground pepper to taste
1 cup (250 ml) olive oil
4-6 medium onions, chopped
4-6 cloves garlic, finely chopped
1/2 tsp (2 ml) red pepper flakes, or to taste
1 lb (450 g) potatoes cut into 1/4-inch (5 mm) slices
1 lb (450 g) green bell peppers (capsicums), cored, seeded, and chopped
1 tsp (5 ml) dried oregano
3 cups (750 ml) tomato puree

Sprinkle the eggplant and zucchini slices with salt and place in a colander for 30 minutes. Rinse and pat dry. Heat about 1/4 of the oil in a skillet over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the garlic and red pepper flakes and saute for 1 minute. Layer the eggplant, zucchini, and potatoes in a greased baking dish, adding a sprinkle of the onion mixture, the bell peppers, and the oregano in between layers. Season with salt and pepper and pour the tomato puree over the vegetables. Add the remaining olive oil and bake uncovered in a preheated 400F (200C) oven until the vegetables are tender and most of the liquid has been absorbed, about 1 1/2 hours.

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In spite of a disappointing harvest this year, Georgia-grown Vidalia (pronounced vy-DAY-lee-uh) onions are becoming more widely available than they were just a few years ago. Any good sweet onion can be used in a pinch if they are not available in your area.

Baked Vidalia Onions with Ham

4-6 Vidalia or other large, sweet onions, peeled
1 cup (250 ml) bread crumbs
4 oz (100 g) country ham, finely chopped
1 tsp (5 ml) dried sage
Freshly ground pepper to taste
1 Tbs (15 ml) butter

Trim the root end of the onions just enough to allow them to sit flat and cut a wide cone-shaped hollow in the top of the onions. Place in a lightly greased baking dish and bake covered in a preheated 400F (200C) oven for 30 minutes. Remove from the oven and allow to cool slightly. Scoop out the interior of the onions using a spoon, leaving a shell about 1/4 inch (5 mm) thick. Chop the centers of the onions and mix with the bread crumbs, ham, sage, and pepper. Fill the onion shells with the mixture, mounding it in the center. Return the onions to the baking dish and dot with butter. Add enough water to the dish to come about one quarter up the sides of the onions and bake uncovered for an additional 30 to 45 minutes, until the stuffing is golden brown. Serve warm or at room temperature. Serves 4 to 6.

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This unusual dish takes a while to cook, but it's worth the time and requires very little effort. Throw a little more charcoal on the fire and pop open a cold one while you watch it cook.

Barbecued Cabbage

1 medium green cabbage, about 2 lbs (900 g)
4 Tbs (60 ml) butter, melted
1/2 cup (125 ml) your favorite barbecue sauce

Using a sharp knife, cut out the core of the cabbage, leaving a hole about 3 inches (7 cm) deep. Gently pry apart the leaves to make spaces between them, keeping the head intact. Mix the butter and barbecue sauce together and pour into the cabbage. Wrap the cabbage tightly in aluminum foil and grill over indirect heat for 2 to 2 1/2 hours. Allow to cool enough to be handled, and cut the cabbage into wedges. Serves 4 to 6.

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This recipe is an excellent example of how you can cook dried beans without soaking them first.

Beans and Greens

1 clove
1 medium onion, unpeeled
1 lb (450 g) white beans such as cannellini, white kidney, Great Northern, rinsed and picked over
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
1 1/2 lbs (675 g) greens such as turnip, mustard, collard,
or kale, coarsely chopped
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) extra-virgin olive oil

Insert the clove into the onion and add to a large pot along with the beans, bay leaf, salt, pepper, and enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer partially covered until the beans are tender but still firm, about 1 hour. Add the greens to the pot and cook until the beans are very tender and creamy, 30 to 60 minutes. You may drain the beans if you wish, but a little liquid in the pot can be used as a sauce for the beans. Stir in the garlic and drizzle with olive oil immediately before serving. Serves 6 to 8.

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This relish (otherwise known as a salsa) has its roots all over Latin America and the Caribbean. Use freshly roasted sweet corn for best results, but canned or frozen corn can be used during those times when fresh corn is unavailable.

Black Bean, Corn, and Tomato Relish

3-4 ears fresh sweet corn in the husks (or 1 1/2 cups,
375 ml frozen or canned corn kernels)
2 Tbs (30 ml) butter
1 15-ounce (225 g) can black beans, drained
2 ripe tomatoes, seeded and chopped
2 scallions (spring onions), finely chopped
3 Tbs (45 ml) olive oil
1 Tbs (15 ml) red wine vinegar
Salt and freshly ground pepper to taste

Carefully peel back the corn husks and remove the "silk" from inside. Soak the corn in a large bowl of cold water for 30 minutes. Drain the corn and pat dry. Rub the butter over the corn kernels and fold the corn husks back into place around the cob. Grill over hot coals or under a preheated broiler for 15 to 20 minutes, turning about every 5 minutes. Allow to cool, peel the husks and cut the corn off the cobs. Combine with the remaining ingredients in a mixing bowl and toss to combine. Chill for at least 1 hour before serving. Serves 4 to 6.

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No Southern meal is complete without some greens. Don't throw away the liquid in the pot after you drain the greens. It is known as "pot liquor" and can be served as a soup or used to dunk cornbread.

Boiled Greens

3 lbs (1.3 Kg) collard, mustard, or turnip greens
1 lb (450 g) salt pork, rind removed and cut into small dice
2 cups (500 ml) water
1 medium onion, chopped
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste

Trim any brown spots from the greens and strip the leaves from their stems, discarding the stems. Fry the salt pork in a large, heavy pot over moderate heat until crisp and brown, about 10 minutes. Add the remaining ingredients and bring to a boil. Add the greens and simmer tightly covered until the greens are tender, about 45 minutes. Drain, reserving the liquid, and serve immediately. Serves 4 to 6.

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Celery is my nominee in the most under used vegetable category. When cooked it becomes mellower in flavor and texture, and this Mediterranean-style treatment does it justice:

Braised Celery with Tomatoes and Olives

2 Tbs (30 ml) olive oil
1 1/2-2 lbs (675-900 g) celery, cut into
2-inch (5 cm) pieces
1/2 medium onion, chopped
1/2 cup (125 ml) chicken, beef, or vegetable stock, or water
2-3 medium tomatoes, seeded and chopped
1/4 cup (60 ml) chopped pitted olives
2 Tbs (30 ml) capers, drained
Salt and freshly ground pepper to taste

Heat the olive oil in a large skillet over moderate heat and saute the celery and onion for 2 minutes. Add the stock and simmer covered over low heat for 10 to 15 minutes, until the celery is tender. Add the remaining ingredients and cook uncovered, stirring frequently, for 3 minutes. Serves 4 to 6.

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My Southern readers will hate me for saying this, but there are other ways to cook collard greens other than boiling them to death. Here is an alternate approach from Brazil:

Braised Collard Greens

1 1/2-2 lbs (675-900 g) collard greens, stems removed
4 oz (225 g) bacon cut into 1/4-inch (5 mm) pieces
2-4 cloves garlic, finely chopped
1/2 medium onion, finely chopped
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chicken broth or water

Stack 5 or 6 collard leaves on top of each other, roll into a cigar shape, and slice diagonally into thin strips (chiffonade). Cook the bacon in a large pot over moderate heat until the bacon is partially cooked and some of the fat has been rendered, about 5 minutes. Add the garlic and onion and cook, stirring frequently, 5 minutes. Add the collard greens (in batches if necessary until they have wilted and will fit in the pot) and season with salt and pepper. Drizzle with the chicken broth and cook tightly covered over moderate heat, stirring occasionally, until the greens are just tender and still slightly crunchy, 10 to 12 minutes. Serves 4 to 6.

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Here is a classic French preparation of a vegetable that is rarely eaten cooked in many parts of the world. This is a shame because the braised lettuce acts as an excellent vehicle for whatever braising liquid or sauce that you use.

Braised Lettuce (Laitues Braisees)

2-3 slices bacon
1 medium onion, finely chopped
1 carrot, finely chopped
4-6 heads Boston lettuce, halved lengthwise
1 cup (250 ml) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
3 Tbs (45 ml) cold butter
Chopped fresh parsley for garnish

Place the slices of bacon in the bottom of a greased baking dish large enough to hold the lettuce halves in a single layer. Sprinkle with the onion and carrot and place the lettuce on top, cut side down. Add the stock, salt, and pepper and bake covered in a preheated 350F (180C) oven for 30 minutes. Transfer the lettuce halves to a serving platter and strain the liquid in the baking dish. Bring the liquid to a boil in a small saucepan over moderate heat and reduce by about half. Add the butter, stirring until it is melted and incorporated into the sauce, and spoon the sauce over the lettuce. Garnish with chopped parsley and serve immediately. Serves 4 to 6.

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Along with cucumbers, scallions get my vote for the most underutilized vegetable. Here's proof that they're good for more than garnishes.

Braised Scallions in Mustard Sauce

1 Tbs (15 ml) butter
1 rib celery, chopped
1 carrot, chopped
1 1/2 cups (375 ml) chicken stock
1 tsp (5 ml) dried thyme
1 bay (laurel) leaf
20-24 scallions, trimmed of all but about 1 inch (3 cm) of the green tops
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) Dijon mustard
Salt and freshly ground pepper to taste

Heat the butter in a large skillet over moderate heat and saute the celery and carrot until lightly browned, about 15 minutes. Add the chicken stock, thyme, and bay leaf and simmer covered for 15 minutes. Add the scallions and simmer uncovered for 5 minutes-do not overcook. Remove the scallions with a slotted spoon and set aside. Strain the liquid, discard the solids, and return 1/2 cup (125 ml) of the liquid to the skillet. Stir in the cream and mustard and simmer uncovered, stirring occasionally, until the liquid has reduced to about one third, about 10 minutes. Correct the seasoning with salt and pepper and return the scallions to the skillet long enough to heat them through, about 1 minute. Serve immediately. Serves 4 to 6.

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Okay, I know that shallots aren't onions, but they're pretty close and I just bought a 5-pound bag of shallots for $3.99 at my local Farmer's Market, so I'm going to use shallots. You can use small onions if you haven't had my good fortune at the market.

Braised Shallots

2 lbs (900 g) whole shallots or small onions, peeled
2 cups (500 ml) chicken, beef, or vegetable stock
1/4 cup (60ml) seedless raisins (optional)
Salt and freshly ground pepper to taste

Combine the ingredients in a pan large enough to hold the shallots in a single layer and bring to a boil over high heat. Reduce the heat and simmer covered until most of the liquid has been absorbed and the shallots are tender, 20 to 30 minutes. Serves 4 to 6.

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Broccoli raab is also known as broccoli rabe, brocoletti di rape, rapini, and rape. The seeds of this plant produce rapeseed oil which clever Canadian marketers dubbed canola oil, but most Canadians know it as lear (low erucic acid rapeseed) oil. Regardless of what you call it, this is one of the dark green vegetables that should play a prominent role in a healthy diet. If it is not available in your area, regular broccoli may be substituted with excellent results.

Broccoli Raab with Garlic and Wine

3 Tbs (45 ml) olive oil
3 anchovies, chopped (optional)
2-3 cloves garlic, finely chopped
1 1/2 lbs (675 g) broccoli raab, cut up
1 cup (250 ml) dry white wine or chicken stock
Salt and freshly ground pepper to taste

Heat the oil in a large heavy skillet over moderate heat. Add the anchovies and garlic and saute for 2 to 3 minutes, until the anchovies begin to break up and the garlic is very lightly browned. Add the broccoli raab and saute, stirring frequently, for 3 to 4 minutes. Add the wine and bring to a boil. Cook until most of the wine has evaporated and the broccoli raab is tender, about 5 minutes. Season with salt and pepper. Serve hot or at room temperature. Serves 4 to 6.

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I don't really know why so many people dislike Brussels sprouts. Maybe it's because they've only had them when they were over-cooked, mushy, and virtually tasteless. Here is a recipe that just might show them the error of their ways.

Brussels Sprouts Gratin (Gegratineerde Spruitjes, Gratin de Choux de Bruxelles)

1 1/2 cups (375 ml) heavy cream
1 1/2-2 lbs (675-900 g) Brussels sprouts, trimmed and outer leaves discarded
1/4 lb (225 g) bacon, chopped, fried crisp, and drained
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1/4 cup (60 ml) grated Gruyere or Swiss cheese

Simmer the cream in a small saucepan over moderate heat until reduced by half, about 10 minutes. Meanwhile, place the Brussels sprouts in a pan with salted water to cover and bring to a boil over high heat. Boil for 1 minute, drain, and refresh under running water. Combine the Brussels sprouts and bacon in a lightly greased gratin or baking dish. Season with salt, pepper, and nutmeg. Pour the cream over the top and sprinkle with grated cheese. Bake in a preheated 450F (230C) oven until browned on top, about 15 minutes. Serves 4 to 6.

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If you are one of the many people who aren't fond of Brussels sprouts, please keep in mind that this classic French recipe will also work wonderfully with other vegetables such as carrots, asparagus, pearl onions, leeks, and tiny potatoes.

Brussels Sprouts in Brown Butter

1-1 1/2 lbs (450-675 g) Brussels sprouts, trimmed
3-4 Tbs (45-60 ml) butter
Salt and freshly ground pepper to taste

Boil the Brussels sprouts in salted water until just cooked through, about 4 to 5 minutes. Drain and cut into halves or quarters, depending on size. Heat the butter in a large skillet over high heat and saute the Brussels sprouts until lightly browned. Season with salt and pepper. Serves 4 to 6.

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This simple dish exemplifies the ability of nuts to add flavor, texture, and nutrition to even the most humble of vegetables.

Cabbage with Pistachios

4 Tbs (60 ml) extra-virgin olive oil
1 head cabbage, cored and shredded
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) sugar
Salt and freshly ground pepper to taste
1/2 cup (125 ml) chopped pistachios

Heat the olive oil in a large heavy skillet over high heat and saute the cabbage until limp and lightly browned, about 10 minutes. Add the lemon juice, sugar, salt, and pepper and cook covered over low heat for 30 minutes, stirring occasionally and adding a little water to the skillet if it becomes dry. Stir in the pistachios and serve immediately. Serves 4 to 6.

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This isn't a soufflé in the traditional French sense. It's really more of a custard, but whatever you call it, it's a tasty, somewhat sweet accompaniment to almost any meat dish, and it's as easy as a recipe can be.

Carrot Soufflé

2 cups (500 ml) cooked diced carrots
2 eggs
1/2 cup (125 ml) milk
1/4 cup (60 ml) butter, melted
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

Combine all ingredients in an electric blender or food processor and process until thick and smooth. Pour into a lightly greased 8- or 9-inch (20 or 23 cm) soufflé dish and bake in a preheated 450F (230C) oven until set, about 30 minutes. Serve immediately. Serves 4 to 6.

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Roasting the carrots with a little sweet wine brings out and enhances their natural sweetness.

Carrots Provençal

1 Tbs (15 ml) olive oil
1 lb (450 g) small carrots, peeled
2 Tbs (30 ml) dry sherry, Marsala, or Port wine
1/2 tsp (2 ml) fennel seeds
Salt and freshly ground pepper to taste

Brush the oil on a piece of aluminum foil and place the remaining ingredients in the center of the foil. Bring the edges of the foil together and crimp all around to seal. Bake in a preheated 400F (200C) oven for 20 minutes. Serves 4 to 6.

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Here's a tasty and unusual dish that goes great with just about everything.

Carrots with Honey and Thyme

4 Tbs (60 ml) butter
2 shallots, finely chopped
4-6 large carrots, peeled and shredded
3 Tbs (45 ml) honey
1/2 tsp (2 ml) dried thyme, crushed
Salt and freshly ground pepper to taste

Heat the butter in a skillet over moderate heat and saute the shallots until tender but not brown, about 5 minutes. Add the remaining ingredients, tossing to combine. Cover the skillet and cook for 5 minutes, stirring once or twice. Serves 4 to 6.

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This sophisticated picnic dish can be made ahead and refrigerated before you head out the door, or you can take the foil packet along and cook it over a campfire if you prefer your veggies hot.

Carrots with Sherry and Fennel

1 Tbs (15 ml) olive oil
1 1/2-2 lbs (700-900 g) small carrots, peeled
3 Tbs (45 ml) dry sherry, port, or Marsala wine
2 tsp (10 ml) sugar
1/2 tsp (2 ml) fennel seeds
Salt and freshly ground black pepper to taste

Line a small baking dish with aluminum foil, leaving plenty to overlap. Coat the foil with the olive oil, and place the carrots in the center. Sprinkle with the remaining ingredients and fold the edges of the foil into an envelope, crimping the edges. Bake in a preheated 400F (200C) oven for about 20 minutes, until the carrots are tender. Serve chilled or at room temperature. Makes 6 to 8 servings.

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My English readers will probably recognize this dish as a Spanish version of their bubble and squeak.

Catalan Cabbage and Potatoes (Trinxat)

1 medium cabbage, cored and chopped
2 lbs (900 g) potatoes, peeled and coarsely chopped
4-6 thick slices bacon, fried until crisp and crumbled
1/2 tsp (2 ml) cumin seeds
Salt and freshly ground pepper to taste
1/4 cup (60 ml) olive oil

Parboil the cabbage in salted water until tender but still firm, about 5 minutes. Drain and transfer to a large pot. Add the potatoes and enough water to cover. Bring to a boil and simmer until the potatoes are tender, about 20 minutes. Drain, return to the pot, and chop coarsely with the edge of a spatula. Stir in the bacon, cumin seed, salt, and pepper. Heat the oil in a large heavy skillet over moderate heat. Drop the potato mixture into the hot oil by large spoonfuls and pat into smooth patties with a spatula. Fry until browned on both sides. Serves 4 to 6.

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Whenever you want an unusual treatment for even the most ordinary vegetables, I suggest you open any good Indian cookbook to just about any page. You'll probably be rewarded with a recipe like this one.

Cauliflower in Tomato Sauce

1 Tbs (15 ml) coriander seeds
2 tsp (10 ml) cumin seeds
1 tsp (5 ml) fennel seeds
2 Tbs (30 ml) vegetable oil
1 medium onion, finely chopped
1-2 cloves garlic, finely chopped
2-inch (5 cm) piece of ginger, finely chopped
1/2 tsp (2 ml) turmeric
1/2 tsp (2 ml) hot chile flakes
1 tsp (5 ml) sugar
1 1/2 cups (250 ml) tomato juice
1 large cauliflower
1/2 cup (125 ml) cilantro (coriander leaves), chopped
1/2 cup (125 ml) chopped roasted peanuts
Plain yogurt for garnish (optional)

Combine the coriander, cumin, and fennel seeds in a spice grinder, electric blender, or mortar and pestle and grind to a powder. Heat the oil in a skillet over moderate heat and saute the spice mixture for 1 minute. Add the onion, garlic, ginger, turmeric, chile flakes, and sugar and cook for 1 minute. Add the tomato juice and bring to a boil. Reduce the heat and simmer uncovered for 5 minutes. Cut the cauliflower into florets and chop the inner core into small pieces. Place the cauliflower in a 2-quart (2 L) baking dish and top with the sauce. Bake covered in a preheated 350F (180C) oven for 30 minutes. Remove the lid and bake until most of the liquid has evaporated and the top is lightly browned, 10 to 15 minutes. Serve hot or at room temperature garnished with cilantro, peanuts, and yogurt if desired. Serves 4 to 6.

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Here is a quick and easy dish that appeals to the eye as much as to the taste buds.

Cherry Tomatoes with Pecans

3 Tbs (45 ml) extra-virgin olive oil
1 clove garlic, finely chopped
2 cups (500 ml) cherry tomatoes, stemmed
1/4 cup (60 ml) coarsely chopped pecans or walnuts
2 Tbs (30 ml) red wine vinegar
Salt and freshly ground pepper to taste
Chopped fresh basil for garnish

Heat the oil in a skillet over moderate heat. Add the garlic and tomatoes and saute just until the tomatoes are warmed through, about 3 minutes. Add the pecans, vinegar, salt, and pepper and stir for 1 minute. Garnish with chopped basil. Serves 4 to 6.

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Here's a classic Chilean dish incorporating two of the New World's greatest contributions to world cuisine.

Chilean Tomatoes with Corn (Tomatican)

2 Tbs (30 ml) olive oil
1 large onion, thinly sliced
2-4 cloves garlic, finely chopped
3 -4 ripe Roma tomatoes, diced
2 cups (500 ml) fresh or frozen corn kernels
Salt and freshly ground pepper to taste
Chopped parsley for garnish

Heat the olive oil in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the tomatoes and simmer covered for 5 minutes. Add the corn and simmer covered for 3 minutes. Season with salt and pepper and serve garnished with chopped parsley. Serves 4 to 6.

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I'm especially fond of Napa cabbage, but bok choy, kale, or any other green leafy vegetable can be cooked in this manner.

Chinese Creamed Cabbage

2 Tbs (30 ml) peanut or vegetable oil
1 lb (450 g) Napa cabbage, cut into 1-inch (3 cm) pieces
1 cup (250 ml) chicken stock or water
1/2 tsp (2 ml) sugar
Salt and freshly ground pepper to taste
2 Tbs (30 ml) cornstarch (cornflour) mixed with
1/4 cup (60 ml) milk
1/4 cup (60 ml) finely chopped smoked ham for garnish (optional)

Heat the oil in a wok or large heavy skillet over high heat and stir-fry the cabbage until all pieces are coated with oil, about 30 seconds. Add the chicken stock, sugar, salt, and pepper and bring to a boil. Reduce the heat and simmer covered for 10 minutes. Stir in the cornstarch mixture and stir until the sauce thickens. Serve garnished with chopped ham if desired. Serves 4 to 6.

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Watercress is most often served raw and usually as part of a salad. This simple dish breaks both those "rules."

Chinese Watercress with Water Chestnuts

1 lb (450 g) watercress, tough ends trimmed
8-10 peeled fresh or canned water chestnuts, sliced
2 tsp (10 ml) sesame oil
1 tsp (5 ml) soy sauce
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste

Drop the watercress into a pot of boiling salted water and remove and drain it immediately. Finely chop the watercress and toss with the remaining ingredients. Serve chilled or at room temperature. Serves 4 to 6.

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According to the Oxford English dictionary, "colcannon" (which also goes by "calecannon" and "colecannon") is derived from "cole" meaning cabbage, and the rest of the construction is "unclear." It goes on to say parenthetically "but it is said that vegetables such as spinach were formerly pounded with a cannon-ball." The word has been in use since at least since 1774, and in 1785 was defined as "Potatoes and cabbage pounded together in a mortar and then stewed with butter. An Irish dish."

Colcannon

6 medium-sized boiling potatoes (about 2 lbs, 900 g) peeled and quartered
4 cups finely shredded cabbage (about 1 lb, 450 g)
4 Tbs (60 ml) butter
1 cup (250 ml) milk
6 medium-sized scallions, including 2 inches (5 cm) of
the green tops, cut into thin slices
Salt and freshly ground pepper to taste
1 to 2 Tbs (15 to 30 ml) finely chopped fresh parsley

Boil the potatoes in lightly salted water until tender but not falling apart. Drain and return them to the pan, set over the lowest heat possible, shaking occasionally until they are dry and mealy. Meanwhile, in a separate pot, boil the cabbage in lightly salted water for 10 minutes and then drain thoroughly. Melt 2 tablespoons (30 ml) of the butter in a heavy 8 to 10 inch (20 to 25 cm) skillet over moderate heat, and add the cabbage, cooking for a minute or two. Cover the skillet and set aside. Mash the potatoes with a fork, potato ricer, or electric mixer. Beat in the remaining 2 tablespoons (30 ml) butter, and 1/2 cup (125 ml) of the milk. Add as much of the remaining milk as required to make a smooth puree that is thick enough to hold its shape. Stir in the cooked cabbage and the scallions and adjust the seasoning with salt and pepper. Garnish with the chopped parsley on top. Serves 4 to 6.

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Take this elegant French dish on your next picnic.

Cold Braised Leeks

8-12 small leeks
2 cups (500 ml) chicken stock
1 lemon, thinly sliced
1/2 tsp (2 ml) coriander seeds
1 Tbs (15 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
2 Tbs (30 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste

Trim the roots and the tops of the leeks, leaving the white and most of the green parts. Halve the leeks lengthwise and rinse under running water, being careful to get all the dirt between layers. Place in a large skillet and add the chicken stock, lemon, and coriander seeds. Bring to a boil, reduce the heat, and simmer covered until the leeks are tender, about 20 minutes. Drain the leeks and arrange them on a serving platter. Whisk together the vinegar and mustard. Add the olive oil in a thin stream while whisking. Season with salt and pepper and pour over the leeks. Refrigerate for 2 hours before serving. Serve chilled or at room temperature. Serves 4 to 6.

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This is one of those dishes that if you ordered it in a restaurant you would probably marvel at the complex and subtle mingling of flavors, and wish that you knew the cook's secret. There is no secret, just the marriage of several standard Szechwan ingredients that combine to form a taste whose whole is greater than the sum of its parts.

Cold Eggplant with Sesame Sauce

1 large American style eggplant (aubergine) or several Italian or Asian style eggplants to equal about 1 lb (500 g)

For the sauce:
2 Tbs (30 ml) sesame seeds
1 tsp (5 ml) Szechwan peppercorns*
1 tsp (5 ml) hot red pepper flakes, or to taste
1 inch (2 cm) piece of fresh ginger root,
peeled and coarsely chopped
3 cloves garlic, coarsely chopped
1/4 (1 ml) salt
1 tsp (5 ml) sesame oil
2 tsp (10 ml) sugar
1 Tbs (15 ml) rice wine vinegar
2 Tbs (30 ml) soy sauce

For garnish:
1 scallion (spring onion) white and
green part, thinly sliced

* These may be impossible to find in the US and other countries due to import restrictions. I include theme here for authenticity's sake, but please omit them if necessary.

Cut the large eggplant into 5 or 6 pieces, the smaller varieties in half. There is no need to peel the eggplant. Place in a sauce pan with enough water to cover and bring to a boil over high heat. Cover and simmer over low heat until the eggplant becomes soft, which may take anywhere from 10 to 25 minutes. Drain thoroughly, and place in the refrigerator to chill. Combine the sesame seeds and Szechwan peppercorns in a small skillet and heat over moderate heat until they become lightly toasted and aromatic. Combine this mixture with the remaining ingredients in a food processor or electric blender and process until fairly smooth. When the eggplant is cooled, slice it into strips about 1/2 inch (1 cm) wide and place in a serving dish. Pour the sauce over the eggplant and mix thoroughly. Sprinkle with the sliced scallion. Serves 4 to 6.

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You can go the extra mile and bake a batch of your favorite cornbread for this dish, but leftover or store-bought cornbread or cornbread muffins make this a quick, easy, and elegant side dish.

Cornbread-Stuffed Tomatoes

2-3 large tomatoes, or 4-6 medium tomatoes
2 cups (500 ml) crumbled cornbread
1/2 cup (125 ml) mayonnaise
4-6 slices bacon, fried crisp and crumbled
2 scallions (spring onions), green and white parts, chopped
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste

Cut the tomatoes in half horizontally and discard the seeds. Scoop out the pulp with a spoon. Combine the tomato pulp with the remaining ingredients and spoon the mixture into the tomato shells. Transfer to a greased baking dish and bake in a preheated 350F (180C) oven until heated through, about 20 minutes. Serves 4 to 6.

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One of the challenges facing early colonists in the Americas was to find ways to cook the indigenous food products. Here's an early recipe for what the colonists called Indian corn or maize, a grain previously unknown to Europeans.

Corn Pudding

Take six large milky Ears of Corn. Split the Corn down the center of each Row; cut off the Top and then scrape the Cob well. Beat two Eggs and stir them into the Corn. Add one fourth Cup of Flour, one Teaspoon of Salt and one half Teaspoon of black Pepper. Stir in one Pint of fresh Milk and mix all together thoroughly. Put in a cold buttered Pan about four Inches deep. Cover the Top with two heaping Tablespoonfuls of Butter cut in small Pieces. Bake in moderately hot Oven about one Hour. Serve hot.

And here is an updated version of the same dish:

Colonial Corn Pudding

3 eggs
2 cups (500 ml) corn kernels
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
1 cup (250 ml) bread crumbs
2 Tbs (30 ml) butter, melted
2 cups (500 ml) milk
1/2 cup (125 ml) heavy cream or half-and-half

Beat the eggs until light and fluffy. Stir in the corn, sugar, salt, pepper, bread crumbs, and melted butter. Add the milk and cream and pour into a buttered 2-quart (2 L) oven-proof casserole dish. Place in a larger pan half filled with hot water and bake in a preheated 350F (180C) oven until the custard is set, 50 to 60 minutes. Serves 4 to 6.

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Let's face it, any vegetable tastes better with a healthy helping of butter fat, but corn is especially well suited for the cream "treatment."

Creamed Corn and Basil

6-8 cobs of sweet corn
1 tsp (5 ml) butter
1 small shallot, finely chopped
1 jalapeno pepper (or to taste), finely chopped
1 clove garlic, finely chopped
1/2 cup white wine or water
1 cup (250 ml) heavy cream
1/2 cup (125 ml) chopped fresh basil

Cut the kernels from the cobs, catching them in a mixing bowl, and scrape the cobs with the back of the knife to extract the liquids from the cobs, catching it in the same bowl. You should have about 4 cups (1 L) of the corn and liquid mixture. Combine the butter, shallots, jalapeno, and garlic in a medium saucepan and cook over moderate heat until the shallots are soft but not browned. Add the corn with its liquid and cook for 5 minutes, stirring frequently. Add the wine and cream and continue cooking until reduced by half. Add the basil and serve immediately. Serves 6 to 8.

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This recipe is also very good with Napa cabbage, lettuce, and thinly sliced sweet onions. Just adjust the cooking time for the more tender vegetables.

Creamed Leeks

3 Tbs (45 ml) butter
2 lbs (900 g) leeks, white and light green parts only, sliced and thoroughly rinsed
1/4 cup (60 ml) chicken stock
1/2 cup (125 ml) heavy cream
Salt and freshly ground pepper to taste

Heat the butter in a large skillet over moderate heat and saute the sliced leeks until just barely tender, about 3 minutes. Add the chicken broth and simmer, tightly covered, until the leeks are tender, about 10 minutes. Stir in the cream, salt, and pepper and simmer uncovered until the cream has reduced and formed a thin sauce. Serves 4 to 6.

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I noted in the introduction to yesterday's recipe that early American colonists were fond of sugar, and the same has to be said for fats. Their diets contained much more fat (especially animal fats) than even the typical modern American diet, and this was surely due in part to a lack of knowledge regarding nutrition. It was also partly due to the fact that American colonists performed much more physical labor and needed more fat and calories in their diets than is advisable today. This dish is rich with butter and cream and should be reserved for the occasional indulgence unless you are in the habit of plowing a few acres before breakfast.

Creamed Mushrooms

2 Tbs (30 ml) butter
1 lb (450 g) mushrooms, halved or quartered
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Heat the butter in a large skillet over moderate heat and saute the mushrooms until they are softened and lightly browned. Increase the heat to high and stir in the cream, salt, and pepper. Boil rapidly until slightly thickened, about 3 to 4 minutes. Garnish with chopped parsley and serve immediately. Serves 4 to 6.

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I think one of the reasons my mother requested this dish for Mother's Day is because she loves pearl onions and will sneak them into just about any meal if given half a chance. It's also a quick and easy dish to put together while you focus on the main dish.

Creamed Peas and Onions

1 Tbs (15 ml) butter
1 Tbs (15 ml) all-purpose flour
3/4 cup (180 ml) heavy cream, half and half, or milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
3 cups (750 ml) frozen peas, cooked according to the package directions and drained
1 cup (250 ml) frozen pearl onions, cooked according to the package directions and drained
Freshly grated Parmesan cheese for garnish (optional)

Heat the butter in a saucepan over moderate heat and stir in the flour. Cook for 3 minutes, stirring frequently, and whisk in the cream. Bring to a boil, stirring frequently, and season with salt, pepper, and nutmeg. Stir in the cooked peas and onions and garnish with grated Parmesan if desired. Serves 4 to 6.

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This simple dish is a Danish classic, and the same method can be used to dress up any cooked green.

Danish Kale in Cream Sauce (Gronlangkaal)

1 lb (450 g) kale, torn into large pieces
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
1 cup (250 ml) milk
1 cup (250 ml) heavy cream
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

Cook the kale in boiling salted water until tender, 15 to 20 minutes. Drain the kale thoroughly, pressing it in a colander to extract as much water as possible, and chop it finely. Meanwhile, heat the butter in a pot over moderate heat and stir in the flour. Cook, stirring frequently, for 3 minutes. Add the milk and cream and bring to a boil, stirring frequently. Season with nutmeg, salt, and pepper and stir in the chopped kale. Serves 4 to 6.

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This dish is a classic accompaniment to the Danish meat patties known as friskadeller.

Danish Pickled Beets (Syltede Rodbeder)

1/2 cup (125 ml) white vinegar
1/2 cup (125 ml) water
1/2 cup (125 ml) sugar
Salt and freshly ground pepper to taste
2 cups (500 ml) thinly sliced cooked fresh or canned beets

Combine the vinegar, water, sugar, salt, and pepper in a non-reactive pot over moderate heat and boil for 2 minutes. Toss with the beets in a non-reactive bowl and refrigerate covered for at least 12 hours. Serves 4 to 6.

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Here is a savory and satisfying dish, and it's especially easy if you have leftover vegetables.

Egg and Vegetable Casserole

2 Tbs (30 ml) olive oil
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
2-3 cups (500-750 ml) chopped cooked vegetables such as carrots, broccoli, cauliflower, green beans, peas, summer or winter squash, or asparagus
2 Tbs (30 ml) chopped fresh parsley, basil, or thyme
6 hard-cooked eggs, sliced
1/4 cup (60 ml) bread crumbs
1/4 cup (60 ml) freshly grated Parmesan cheese

Heat the oil in a saucepan over moderate heat and cook the flour for 3 minutes. Add the broth and bring to a boil, stirring frequently. Season with salt and pepper. Combine with the cooked vegetables and herbs. Layer 1/3 of the vegetable mixture in a lightly greased baking dish, top with 1/2 the sliced eggs, and repeat, finishing with a layer of the vegetable mixture. Sprinkle with bread crumbs and Parmesan cheese and bake in a preheated 350F (180C) oven until lightly browned, about 15 minutes. Serves 4 to 6.

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Here is another example of the mingling of Middle Eastern and Indian flavors in Afghanistan:

Eggplant with Yogurt Sauce (Bouranee Baunjaun)

For the yogurt sauce:
2 cups (500 ml) plain yogurt
2-3 cloves garlic, crushed
Salt and freshly ground pepper to taste

4 medium eggplants (aubergines), about 2 lbs (900 g), unpeeled and cut into 1/2-inch (1 cm) slices
Salt
Vegetable oil for frying
2 medium onions, sliced
1 green bell pepper (capsicum), seeded and sliced into rings
2 large tomatoes, sliced
1/4 tsp (1 ml) cayenne pepper
1/4 cup (60 ml) water

Begin with the yogurt sauce. Place the yogurt in a coffee filter or double thickness of cheesecloth in a colander or strainer and place over a dish. Allow to drain for 2 to 4 hours, until the yogurt is the consistency of softened cream cheese. Add the garlic, salt, and pepper and stir to combine. Refrigerate until ready to use. Sprinkle the eggplant slices with salt and spread on a tray. Leave for 30 minutes and dry with paper towels. Heat a thin layer of oil in a large, deep skillet with a lid over moderate heat and fry the eggplant slices until lightly browned on both sides-do not cook completely. Transfer to a plate and saute the onion slices in the same skillet, adding more oil as necessary, until tender but not brown, about 5 minutes. Transfer to another plate. Place half the eggplant in the skillet, followed by half the onion slices, green pepper rings, and tomato slices. Season with cayenne and salt and repeat. Add the water and simmer covered until the eggplant is tender, about 10 minutes. Spread half the yogurt sauce over a serving platter. Lift the vegetables from the skillet using a large spatula and place them on top of the sauce. Top the vegetables with the remaining yogurt sauce and drizzle with any liquid remaining in the skillet. Serves 6 to 8.

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Fennel is often mislabeled "anise" in the United States, and it's one of my favorite vegetables no matter what you call it. This classic preparation from northern Italy can be adapted to a variety of vegetables, including asparagus, green beans, broccoli, and carrots.

Fennel with Butter and Cheese (Finocchio al Burro e Formaggio)

4-6 Tbs (60-90 ml) butter
3-4 fennel bulbs, trimmed and cut into 1/2-inch (1 cm) slices
3-4 Tbs (45-60 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste

Heat the butter in a large skillet over moderate heat, add the fennel and enough water to barely cover it, and bring to a boil. Reduce the heat and simmer covered, turning the fennel occasionally, until the fennel is tender, 20 to 30 minutes. Add more water if necessary, but all the water should be absorbed by the time the fennel is done. Sprinkle with Parmesan, salt, and pepper, and toss to combine. Serves 4 to 6.

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This recipe includes not only a colorful and festive salsa, but fat-free tortilla chips as well. You can buy packaged chips instead if you prefer, but your football-loving food fans will appreciate my healthy alternative fresh from the oven.

Fresh Vegetable Salsa with Baked Tortilla Chips

For the salsa:
2-3 large tomatoes, peeled, seeded, and diced
1 avocado, peeled, pitted, and diced
1 yellow or red bell pepper (capsicum), seeded and diced
1 large carrot, peeled and diced
1 medium jicama, peeled and diced
1 scallion (spring onion), green and white parts, thinly sliced
1 jalapeno chile, seeded and finely chopped, or to taste
1/2 cup (125 ml) drained canned corn or cooked fresh or frozen corn
2-3 Tbs (30-45 ml) chopped fresh cilantro (coriander leaves)
2-3 Tbs (30-45 ml) chopped fresh parsley
2-3 Tbs (30-45 ml) fresh lime juice
Salt and freshly ground pepper to taste

For the tortilla chips:
6-8 6-inch (15 cm) corn tortillas cut into 6 wedges
Salt and freshly ground pepper to taste

Combine all the ingredients for the salsa in a bowl, tossing gently to combine. Cover with plastic wrap and refrigerate for at least 1 hour before serving. Arrange the tortilla wedges in a single layer on a baking sheet, working in batches if necessary. Bake in a preheated 400F (200C) oven until crisp, 8 to 10 minutes. Sprinkle with salt and pepper while still hot. Serves 6 to 8.

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Fennel, with its anise-like flavor, is one of my favorite vegetables. Also sold as "finocchio" and "anise" in the United States, it is delicious raw in salads and becomes more subtle and sophisticated when cooked, as in this recipe:

Fried Fennel (Finocchi Fritti)

3-4 fennel bulbs, trimmed and cut lengthwise into 1/2-inch (1 cm) slices
2 eggs, beaten
1 1/2 cups (375 ml) bread crumbs
Vegetable oil for frying
Salt and freshly ground pepper to taste

Boil the slices of fennel in salted water until barely tender, 8 to 10 minutes. Drain and allow to cool. Dip the fennel into the beaten eggs and dredge in bread crumbs. Heat the oil to a depth of about 1/2 inch (1 cm) in a skillet over high heat. When the oil is 375F (190C) fry the fennel slices a few at a time until golden brown on both sides. Drain on a wire rack or paper towels and season with salt and pepper while still hot. Serves 4 to 6.

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The vegetable of many names, mirliton is also known as chayote and christophene. The only edible member of the gourd family looks like a wrinkled pear, and although the skin and seed are edible, I prefer to remove them because the skin can be stringy and the seed tends to be bitter. Here's one way they cook it in Cajun country:

Fried Mirliton

1/2 cup (125 ml) all-purpose flour
1/2 tsp (2 ml) each salt, freshly ground pepper, onion powder, garlic powder, and dried thyme
1/4 tsp (1 ml) cayenne pepper, or to taste
1/2 cup (125 ml) milk
1 egg
1/2 cup (125 ml) bread crumbs
2-3 mirlitons, peeled, seeded, and cut into strips lengthwise
Vegetable oil for deep frying

Combine the flour with the seasonings in a small bowl. Beat the milk and egg together in another bowl, and place the bread crumbs in a third bowl. Dredge the mirliton pieces in the flour mixture, then in the milk mixture, then in the bread crumbs. Heat about 1 inch (2.5 cm) of oil in a large skillet over high heat to a temperature of 350F (180C) and fry the mirlitons a few at a time until golden brown on all sides, about 3 to 4 minutes total. Drain on paper towels and serve immediately. Serves 4 to 6.

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This is a favorite method of cooking vegetables in Germany. You can use this recipe with cauliflower (whole or broken into florets), leeks, artichoke bottoms, Belgian endive, or just about any vegetable that needs a little dressing up. Just boil or steam them until tender, as with the asparagus, and follow the rest of the instructions.

German Crusted Asparagus (Uberkrustete Spargel)

2 lbs (900 g) asparagus, trimmed and boiled or steamed until barely tender
3 Tbs (45 ml) butter
1/4 cup (60 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) heavy cream or half-and-half
Salt and freshly ground pepper to taste

Place the cooked asparagus in a buttered baking dish. Dot with butter and sprinkle with the cheese. Add the cream and season with salt and pepper. Bake in a preheated 450F (230C) oven 10 to 15 minutes, until the topping is golden brown. Serves 4 to 6.

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I didn't know what to call this dish in English. It's sort of like a pie, but there's no crust. It's sort of like an Italian frittata, but the emphasis is more on the vegetables than the eggs. I have called a crustless tart because... well, I really don't have a reason. Don't let my difficulties in naming this delicious and easy dish dissuade you from trying it.

Greek Crustless Zucchini Tart (Mamaliga)

2 lbs (900 g) zucchini, coarsely grated
2-3 onions, finely chopped
4 eggs. lightly beaten
2 cups (500 ml) crumbled feta cheese
1 cup (250 ml) freshly grated kefalotiri or Parmesan cheese
1 cup (250 ml) all-purpose flour
1 cup (250 ml) short-grained rice
1 cup (250 ml) milk
1/2 cup (125 ml) chopped fresh mint or basil leaves
Salt and freshly ground pepper to taste
1/4 cup (60 ml) olive oil

Combine all the ingredients except the olive oil in a mixing bowl and stir to combine thoroughly. Pour into a generously greased deep baking dish about 10 inches (25 cm) in diameter. Drizzle the olive oil over the zucchini mixture and bake in a preheated 375F (190C) oven until the center is set and the top is golden brown, about 1 1/2 hours. Cool for 15 minutes before serving. Serves 4 to 6.

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Salads similar to this can be found throughout the Middle East and as far east as India. Serve it with pita bread and olives as an appetizer, or as a tangy and refreshing accompaniment to grilled or roasted meats, poultry, and fish.

Greek Cucumber and Yogurt Salad (Tzatziki)

2 cups (500 ml) plain yogurt
2 large cucumbers, peeled, seeded, and thinly sliced or coarsely grated
Salt
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) extra-virgin olive oil
1 Tbs (15 ml) white vinegar
Freshly ground pepper to taste

Place the yogurt in a cheesecloth-lined sieve over a bowl and refrigerate overnight. Discard the liquid. Place the cucumbers in a fine sieve and sprinkle generously with salt. Let stand for 1 hour and gently squeeze the cucumbers to remove excess liquid. Combine the yogurt, cucumber, and remaining ingredients in a mixing bowl and blend to combine. Serve with pita bread. Serves 4 to 6.

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Think of this dish as the Greek version of eggplant Parmesan.

Greek Eggplant Byzantine (Melitzanes Vizantiou)

1 large eggplant (aubergine), cut into 1/2-inch (1 cm) slices
Salt
Olive oil

For the sauce:
1 onion, chopped
1 cup (250 ml) tomato puree or tomato sauce
1 cup (250 ml) yogurt
1 cup (250 ml) water
1 tsp (5 ml) dried oregano, crushed
Salt and freshly ground pepper to taste

1 cup (250 ml) freshly grated kefalotiri or Parmesan cheese

Sprinkle the eggplant slices generously with salt and place in a colander for 15 minutes. Rinse the eggplant and pat dry. Place the eggplant slices on a greased baking sheet and brush generously with olive oil. Place under a preheated broiler and broil until lightly browned, about 5 minutes per side. Meanwhile, combine the ingredients for the sauce in an electric blender or food processor and puree until smooth. Layer half the eggplant slices in a greased baking dish and spread half the sauce over them. Repeat with the remaining eggplant and sauce and top with the grated cheese. Bake in a preheated 350F (180C) oven until bubbling and lightly browned, about 45 minutes. Serves 4 to 6 as a side dish, 2 to 3 as a main dish.

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Okra is far more popular in Greece and parts of the Middle East than it is in the USA, and many Greeks grow it in their summer gardens. As with all Greek vegetable dishes, this may be served hot but you'll find it served at room temperature in most homes and restaurants.

Greek Okra in Tomato Sauce (Bamies Latheres)

2 lbs (900 g) fresh okra, trimmed, or frozen okra, thawed
1/2 cup (125 ml) red wine vinegar
2 Tbs (30 ml) salt
1/2 cup (125 ml) olive oil
3-4 onions, chopped
1 cup (250 ml) chopped fresh parsley
1/2 tsp (2 ml) hot red pepper flakes (optional)
3 cups (750 ml) chopped fresh or drained canned tomatoes
Salt and freshly ground pepper to taste

Toss the okra with the vinegar and salt in a non-reactive bowl and let sit at room temperature to release the gummy fluid. Rinse thoroughly and drain. Heat the oil in a large, heavy skillet and saute the onion until tender but not brown, about 5 minutes. Add the okra and remaining ingredients and bring to a boil. Reduce the heat and simmer covered until the okra is tender, 30 to 45 minutes, shaking the pan (do not stir) occasionally and adding a little water if necessary. Serves 4 to 6.

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Here is a savory and fragrant dish that will go well with just about everything:

Green Beans with Olives

1 lb (450 g) green beans (haricots), trimmed
2 Tbs (30 ml) walnut or olive oil
2 cloves garlic, finely chopped
1/2 cup (125 ml) chopped Kalamata olives
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste

Boil the beans in salted water until barely tender, about 2 minutes. Plunge them into cold water and drain. Heat the oil in a large skillet over moderate heat and saute the garlic and olives for 2 minutes. Add the beans, lemon juice, salt, and pepper and saute just until the beans are heated through, about 2 minutes. Serves 4 to 6.

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Artichokes are labor intensive and there's just no getting around that-either the cook or the diner has to invest some effort if they are to be enjoyed. The majority of the work in cooking this dish can be done several days in advance, leaving you more time to tend the fire and chat with your guests.

Grilled Artichokes with Mock Hollandaise

4-6 medium artichokes
Extra-virgin olive oil
1 cup (250 ml) mayonnaise
2 tsp (10 ml) fresh lemon juice
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

Trim the stems of the artichokes leaving about 1/2 inch (1 cm) and peel off several rows of the tough lower leaves until the tender, pale green leaves are exposed. Trim the tips of the remaining leaves and place upside down on a steaming rack. Steam until tender, about 20 to 30 minutes. Transfer to a colander and cool under running water. Drain and refrigerate for at least 1 hour. Halve the artichokes lengthwise and, using the tip of a knife or a small spoon, scoop out and discard the purple leaves and fuzzy choke from the center of each half. Brush or drizzle with olive oil and grill over hot coals until warmed through, about 5 minutes per side. Meanwhile, mix together the mayonnaise, lemon juice, salt, pepper and optional cayenne. Serve immediately with the sauce on the side. Serves 4 to 6.

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This recipe is simplicity itself, and I know that many of my readers are already familiar with the technique. Even so, this method produces perhaps the best tasting corn you have ever had, so be sure to add this dish to your standard summer grilling repertoire if you haven't already.

Grilled Corn on the Cob

Whole ears of fresh sweet corn in their husks
Butter or extra-virgin olive oil
Salt and freshly ground pepper to taste
Finely chopped fresh or dried herbs of choice such as
parsley, oregano, marjoram, or thyme (optional)
Freshly grated Parmesan cheese (optional)

Peel back the husks leaving them attached to the stem. Remove and discard the silk. Rub about 1 tablespoon of butter or olive oil over the kernels of each ear of corn and season with salt and pepper. Add fresh or dried herbs and/or a sprinkle of Parmesan cheese if desired. Fold the husks over the kernels and tie the end closed with a piece of string or thin strip of the husk. Grill over hot coals, turning several times, until the kernels are tender and the outer husks have grill marks and are slightly blackened in places, about 10 to 15 minutes. Remove from the grill and allow to cool for 5 to 10 minutes before peeling the husks back and cutting them off with a knife. Allow 1 to 2 ears per person.

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This recipe is designed for portobello mushrooms, but any large mushroom may be used. Try throwing a few branches of fresh rosemary on the fire to give added flavor. You can also serve these on a toasted bun for a vegetarian "burger."

Grilled Mushrooms with Tapenade

For the tapenade:
1-3 cloves garlic, finely chopped
1 shallot, finely chopped
1-2 anchovy fillets (oil-packed) finely chopped
3/4 cup (180 ml) pitted kalamata olives, finely chopped
2 Tbs (30 ml) capers, finely chopped
3 Tbs (45 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste

4-6 large portobello mushrooms, stems removed

Combine all ingredients for the tapenade and set aside. An alternative to chopping all ingredients individually is to combine the ingredients in an electric food processor, pulsing several times to make a coarse spreadable paste. Brush the mushrooms with olive oil and season with salt and pepper. Grill over hot coals, turning once halfway through cooking, until tender, about 12 to 15 minutes. Serve immediately topped with the tapenade. Serves 4 to 6.

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Pannir (sometimes spelled "paneer") is the ubiquitous fresh cheese that is found on nearly every Indian table. It can be bought in any Indian specialty shop, but it is so easy to make that I have included the instructions here.

Indian Cheese with Peas (Mattar Pannir)

For the pannir:
2 quarts (2 L) milk
1/2 cup (125 ml) plain yogurt
2 Tbs (30 ml) fresh lemon juice

For the peas:
1/4 cup (60 ml) ghee
2 Tbs (30 ml) finely chopped fresh ginger
2-3 cloves garlic, finely chopped
1 medium onion, finely chopped
1 cup (250 ml) reserved whey from the pannir
1 Tbs (15 ml) garam masala
1 tsp (5 ml) ground coriander
1 tsp (5 ml) turmeric
1/4 tsp (1 ml) cayenne pepper, or to taste
2-3 tomatoes, finely chopped
1 1/2 cups (375 ml) fresh or frozen peas, thawed
1 tsp (5 ml) sugar
Chopped cilantro (coriander leaves) for garnish

To make the pannir, bring the milk to a boil in a saucepan over moderate heat. Remove from the heat and stir in the yogurt and lemon juice-the curds should form almost immediately. Pour the contents of the pot into a sieve lined with several layers of cheesecloth (muslin) set over a large bowl. Let drain until cool enough to handle, then wrap the cheesecloth around the curds and wring to extract as much whey as possible. Reserve 1 cup of the whey for the recipe and discard the rest. Place the cheese, still wrapped in the cheesecloth, on a baking sheet and place a heavy skillet and several heavy cans or heavy pots on top (total weight should be about 15 lbs, 6 Kg) and let rest at room temperature for 6 to 8 hours, until the cheese is firm. Remove the cheesecloth and cut the cheese into 1/2-inch (1 cm) cubes.

Heat the ghee in a heavy skillet over moderate heat until very hot and fry the cheese cubes in batches until golden brown on all sides. Transfer the browned cheese cubes to a plate. Add the ginger and garlic to the ghee remaining in the skillet and saute for 30 seconds. Add the onions and saute, stirring frequently, until the onions are golden brown, about 10 minutes. Add the remaining ingredients and bring to a boil, stirring occasionally. Reduce the heat to low and simmer partially covered for 10 minutes. Add the cheese cubes and simmer covered for 10 minutes. Garnish with chopped cilantro. Serves 4 to 6.

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This dish, with its exotic flavors from common ingredients, also makes an excellent vegetarian main dish.

Indian Curried Cauliflower (Dum Phool Gobi)

2 onions, finely chopped
2-4 cloves garlic, chopped
1-inch (2 cm) piece of fresh ginger, chopped
2 tsp (10 ml) garam masala* or curry powder
1 tsp (5 ml) ground turmeric
Cayenne pepper to taste (optional)
1 cauliflower, cut into florets
2 Tbs (30 ml) vegetable oil
2-inch (5 cm) piece of cinnamon stick
2 whole cloves
4 cardamom pods* (optional)
3-4 tomatoes, chopped
1 cup (250 ml) fresh or frozen green peas
Salt and freshly ground pepper to taste
1/2 cup (125 ml) plain yogurt or sour cream
Chopped cilantro (coriander leaves) for garnish

* Available in finer supermarkets and Indian specialty shops

Combine the onions, garlic, ginger, garam masala, turmeric, and optional cayenne pepper in an electric blender or food processor and puree to form a thick paste. Cook the cauliflower in boiling salted water for 5 minutes. Drain and set aside. Heat the oil in a pot over moderate heat and saute the cinnamon stick, cloves, and optional cardamom pods, stirring frequently, until lightly toasted and fragrant, about 2 minutes. Add the onion paste and cook, stirring frequently, for 3 minutes. Add the tomatoes, peas, salt, and pepper and cook, stirring frequently, for 3 minutes. Remove from the heat and stir in the yogurt. Transfer the cauliflower to a baking dish and spread the sauce on top. Bake covered in a preheated 375F (190C) oven for 30 minutes. Garnish with chopped cilantro. Serves 4 to 6.

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It's hard to imagine an Indian table without eggplant in one form or another, and I would rather not even try.

Indian Curried Eggplant (Bharta)

2 lbs (900 g) eggplants (aubergines)
3-4 medium tomatoes, cored and coarsely chopped
1/4 cup (60 ml) finely chopped cilantro (coriander leaves) plus additional for garnish
2 tsp (10 ml) ground coriander
2 tsp (10 ml) ground cumin
1 tsp (5 ml) turmeric
1/4 tsp (1 ml) cayenne pepper, or to taste
1/2 cup (125 ml) ghee
2 cloves garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1 onion, finely chopped
1 tsp (5 ml) garam masala
Salt and freshly ground pepper to taste
The juice of 1 lemon

Pierce the eggplants several times with a sharp knife and bake on a baking sheet in a preheated 450F (220C) oven for 1 hour. Allow to cool slightly and split the eggplants open. Scoop out the flesh and discard the skin. Chop the flesh coarsely and add the tomatoes, cilantro, coriander, cumin, turmeric, and cayenne, stirring to combine thoroughly. Heat the ghee in a large skillet over moderate heat until it is very hot. Add the garlic and ginger and stir for 15 seconds. Add the onion and stir until the onion is tender but not browned, about 3 minutes. Add the eggplant mixture and cook, stirring frequently, until most of the liquid has evaporated and the mixture has thickened enough that it begins to draw away from the sides of the pan, 5 to 10 minutes. Stir in the garam masala, salt, and pepper and transfer to a serving bowl. Garnish with the remaining cilantro and lemon juice. Serves 4 to 6.

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Here's another good example of how Indian cooks can take a few simple and readily available ingredients and combine them in a way that makes them uniquely Indian.

Indian Fried Okra with Cumin (Sabzi Bhendi)

3 Tbs (45 ml) ghee (see recipe below)
1 medium onion, thinly sliced
1 lb (450 g) whole fresh or frozen okra, thawed
1 Tbs (15 ml) ground cumin
Salt and freshly ground pepper to taste

Heat the ghee in a large skillet over moderate heat until very hot. Saute the onion until golden brown, about 8 minutes. Add the remaining ingredients and fry, stirring frequently, until the okra is tender, about 25 minutes. Serves 4 to 6.

Ghee

1 lb (450 g) unsalted butter

Melt the butter in a heavy saucepan over moderate heat. Increase the heat and bring the butter to a boil. When the surface is completely covered with foam stir the butter gently and reduce the heat to the lowest possible setting. Simmer uncovered and undisturbed for 45 minutes, or until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the butter through a sieve lined with linen or four layers of cheesecloth. If there are any solids in the ghee, no matter how small, strain it again until it is perfectly clear. Pour the ghee into a glass jar and seal tightly. This recipe makes about 1 1/2 cups, and may be kept at room temperature for several months, or almost indefinitely refrigerated. It will congeal if refrigerated, and so must be warmed before using if liquid ghee is called for.

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Here's a quick and easy way to cook green beans that would go just as well with a Western-style meal as with an Indian feast.

Indian Green Beans with Coconut (Same ki Bhaji)

4 Tbs (60 ml) ghee (see Monday's recipe)
1 tsp (5 ml) black mustard seeds
1 medium onion, finely chopped
1 tsp (5 ml) finely chopped ginger
1 lb (450 g) green beans (haricots), trimmed and cut into 1-inch (2 cm) pieces
Cayenne pepper to taste
Salt and freshly ground pepper to taste
1/4 cup (60 ml) shredded unsweetened coconut
1/4 cup (60 ml) chopped cilantro (coriander leaves)
The juice of 1 lemon

Heat the ghee in a large skillet over high heat until it is very hot. Add the mustard seeds and stir for 15 seconds. Add the onion and ginger and cook, stirring frequently, for 5 minutes. Add the green beans, cayenne, salt, and pepper and cook, stirring frequently, for 5 minutes. Add the coconut and cilantro, reduce the heat to its lowest setting, and cook covered until the beans are tender, about 10 minutes. Sprinkle with lemon juice immediately before serving. Serves 4 to 6.

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This dish is extraordinary if you can get fresh peas, but it's almost as good with the frozen product.

Indian Green Peas and Mushrooms (Khumbi Baji)

5 Tbs (75 ml) ghee (see Monday's recipe)
1/2 tsp (2 ml) black mustard seeds
1 onion, finely chopped
1 tsp (5 ml) garam masala
1/2 tsp (2 ml) turmeric
1/2 cup (125 ml) plain yogurt
1 cup (250 ml) fresh or thawed frozen green peas
1 lb (450 g) mushrooms, trimmed and thinly sliced
Salt and freshly ground pepper to taste
Chopped cilantro (coriander leaves) for garnish

Heat 3 tablespoons (45 ml) of the ghee in a large heavy skillet over high heat until it is very hot. Add the mustard seeds and cook for 15 seconds. Add the onion and cook, stirring frequently, until golden brown, about 5 minutes. Stir in the garam masala and turmeric, then the yogurt. Bring to a boil and add the peas, mushrooms, salt, and pepper. Reduce the heat to the lowest setting and simmer covered until the peas and mushrooms are tender, about 15 minutes. Transfer to a serving plate, drizzle with the remaining ghee, and sprinkle with chopped cilantro. Serves 4 to 6.

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Nothing says "Irish food" like potatoes... except for cabbage, that is. Here is a traditional preparation that's hard to beat.

Irish Cabbage and Bacon

1 large or 2 small cabbages
8-12 slices bacon
Salt and freshly ground pepper to taste
4 allspice berries
About 1 cup (250 ml) chicken stock

Cut the cabbage in half and boil for 15 minutes in salted water. Drain and soak in cold water for 1 minute, then drain well and chop coarsely. Line the bottom of a casserole with half the bacon strips, then put the cabbage on top and add the seasonings. Add enough stock to barely cover, then put the remaining strips of bacon on top. Cover and simmer over low for 1 hour, until most of the liquid is absorbed. Serves 6 to 8.

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"Cho-cho," the Jamaican name for the squash-like fruit of the Sechium eduli vine, joins the myriad names this vegetable is known by. Depending on where you live, you will know it as chayote, christophene, mirliton, susu, or chuchu. By any name, it is a delicious and versatile vegetable.

Jamaican Stuffed Cho-Cho

2-3 large chayotes
2 Tbs (30 ml) butter plus additional for topping
1 large onion, finely chopped
2-4 cloves garlic, finely chopped
3-4 large tomatoes, seeded and chopped
1 hot red pepper, seeded and chopped
1 Tbs (15 ml) curry powder
Salt and freshly ground pepper to taste
1/2 cup (125 ml) bread crumbs
1/4 cup (60 ml) freshly grated Parmesan cheese

Boil the whole chayotes in salted water until tender, about 30 minutes. Drain and cool enough to handle. Halve the chayotes lengthwise and scoop out the interior, including the edible seed, and mash with a fork. Set the shells aside. Heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the mashed chayote, tomatoes, hot pepper, curry powder, salt, and pepper and cook, stirring frequently, for about 5 minutes. Spoon the mixture into the reserved chayote shells and sprinkle with bread crumbs and grated Parmesan. Dot with butter and bake in a preheated 350F (180C) oven until lightly browned, about 15 minutes. Serves 4 to 6.

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The American naval officer was reportedly very fond of this dish.

John Paul Jones' Cauliflower

1 large cauliflower, chopped
1 large onion, chopped
3 ribs celery, chopped
3/4 cup (180 ml) heavy cream
3 Tbs (45 ml) butter
2 Tbs (30 ml) all-purpose flour
1/2 tsp (1 ml) ground mace
Salt and freshly ground pepper to taste

Boil the cauliflower in salted water until about half cooked, about 10 minutes. Drain and discard the water. Add the onion and celery to the pot. Replace the water with fresh salted water and bring to a boil. Simmer until the cauliflower is tender, about 10 minutes. Drain, reserving 3/4 cup (180 ml) of the cooking liquid. Add the cream and the reserved cooking liquid to the pot with the cooked vegetables and bring to a simmer. Mash the butter and flour together with a fork to make a smooth paste. Stir the butter mixture into the cauliflower and cook until thickened. Add the mace, salt, and pepper and serve immediately. Serves 4 to 6.

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The reason for the name of this old New England dish is lost to the ages, but it may reflect the dish's refined and delicate nature.

Ladies' Cabbage

1 small head green cabbage, cored and chopped or shredded
2 Tbs (30 ml) butter
1 onion, sliced
2 eggs, beaten
2/3 cup (160 ml) half-and-half or milk
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Cayenne pepper to taste (optional)

Cook the cabbage in a large pot of salted water until tender, about 7 minutes. Drain and press out as much water as possible. Place in a buttered 8-inch (20 cm) baking dish. Heat the butter in a skillet over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the onion to the baking dish. Whisk together the remaining ingredients until well blended and pour over the cabbage mixture. Stir to combine the ingredients. Place the baking dish in a larger baking dish or roasting pan and add enough hot water to come halfway up the sides of the baking dish. Bake uncovered in a preheated 350F (180C) oven until the custard has set, 25 to 30 minutes. Serves 4 to 6.

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Here's a quick and easy vegetable side dish for one. If you happen to have company for dinner, the recipe multiplies easily.

Lemon-Glazed Carrots for One

2 medium carrots, peeled and cut into 1/4-inch (5 mm) rounds
1 Tbs (15 ml) butter
1 Tbs (15 ml) brown sugar
1 tsp (5 ml) lemon juice
Salt and freshly ground pepper to taste

Boil the carrot slices in salted water until tender, about 8 minutes. Drain and transfer to a skillet over moderate heat. Add the remaining ingredients and cook, stirring frequently, until lightly glazed, about 2 minutes. Serves 1.

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Macédoine is a French term for fruits or vegetables cut into small dice, cooked or raw, and served hot or cold. The key to this dish is to use only the freshest vegetables, so feel free to make substitutions at will based on what's freshest and best at your market.

Macédoine of Vegetables (Macédoine de Legumes)

1/2 cup (125 ml) snow peas (mangetouts)
3/4 cup (180 ml) green peas
1 cup (250 ml) green beans (haricots)
12 asparagus spears, trimmed
10 baby carrots, peeled
8 small beets (beetroots), peeled
1 green apple, peeled, cored, and cut into 3/4-inch (2 cm) dice
Sauce vinaigrette (see below)
Toasted pine nuts (pignoli) for garnish
Chopped fresh chives for garnish

Bring a large pot of salted water to a boil over high heat and fill a large bowl with ice water. Boil the snow peas until tender, 2 to 3 minutes. Scoop the snow peas out with a sieve and plunge into the ice water. Drain and set aside. Repeat with the remaining vegetables. The green peas will require 6 to 8 minutes to cook, the green beans 3 to 5 minutes, the asparagus 6 to 8 minutes, the carrots 6 to 8 minutes, and the beets about 15 minutes. Cut the snow peas, green beans, asparagus, and carrots into 3/4-inch (2 cm) pieces. Peel the beets and cut into 3/4-inch (2 cm) dice. Combine all the cooked vegetables and the diced apple in a bowl and toss with sauce vinaigrette to taste. Serve garnished with toasted pine nuts and chopped chives. Serves 4 to 6.

Sauce Vinaigrette

1 Tbs (15 ml) finely chopped shallot or onion
1 tsp (5 ml) Dijon-style mustard
1/4 cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste
3/4 cup (180 ml) extra virgin olive oil

Combine the shallot, mustard, vinegar, salt, and pepper in a small mixing bowl and whisk until thoroughly combined. Add the oil in a thin stream, whisking constantly. If the sauce separates before being used it me be recombined by whisking vigorously for a few seconds. Makes about 1 cup (250 ml).

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Serve these at the family dinner table, or pack them up and take them on your next picnic.

Marinated Green Beans Almondine

1 lb (450 g) green beans (haricots), trimmed
1/4 cup (60 ml) heavy cream or half-and-half
1 Tbs (15 ml) Dijon-style mustard
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1/2 cup (125 ml) sliced almonds, lightly toasted

Boil or steam the green beans until tender but still firm, 4 to 5 minutes. Rinse under running water to stop the cooking and drain. Whisk together the cream, mustard, lemon juice, olive oil, salt, and pepper. Pour over the beans and toss to combine. Top with the toasted almonds and serve chilled or at room temperature. Serves 4 to 6.

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I love hearts of palm and will use just about any excuse to work them into a meal. You can eat these plain like they do on Martinique, or drizzle them with a little of your favorite vinaigrette.

Martinican Hearts of Palm Fritters

1 cup (250 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) salt
1 can (14 oz, 396 g) hearts of palm, drained and chopped
2 eggs, lightly beaten
1 medium onion, finely chopped
1-3 cloves garlic, finely chopped
1-2 fresh hot red or green peppers, seeded and finely chopped (optional)
1 Tbs (15 ml) chopped fresh parsley
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1/4 cup (60 ml) milk if necessary
Vegetable oil for frying

Sift together the flour, baking powder, and salt in a large mixing bowl. Stir in the hearts of palm, eggs, and seasonings, mixing to form a fairly stiff dough-add some milk if the dough is too stiff. Allow the batter to stand for about 1 hour. Deep fry by large tablespoons in hot oil (350F, 180C on a frying thermometer) until golden brown. Drain on paper towels and serve immediately. Serves 4 to 6.

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Vegetables are usually served as a separate course before the main dish in Mexico, and zucchini are surely the favorite green vegetable throughout the country. The people of Central America have been eating a dish similar to this for over 9,000 years.

Mexican Chopped Zucchini (Calabacitas Picadas)

3 Tbs (45 ml) vegetable or corn oil
1 medium onion, finely chopped
1-3 cloves garlic, finely chopped
1 lb (450 g) small zucchini (courgettes), cut into
1/2-inch (1 cm) dice
3 tomatoes, peeled, seeded, and chopped
1 sprig cilantro (coriander)
1-2 jalapeno peppers, seeded and chopped
Salt and freshly ground pepper to taste

Heat the oil in a pan over moderate heat and saute the onion and garlic until tender but not brown, about 10 minutes. Add the remaining ingredients and simmer covered over very low heat until the zucchini are tender, about 30 minutes. Serves 4 to 6.

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The combination of the subtle earthiness of the mushrooms with the smoky fire of the chipotle pepper gives this dish a unique (and not so subtle) flavor.

Mexican Mushrooms with Chipotles (Hongos con Chipotles)

1 lb (450 g) mushrooms
1 medium onion, chopped
1-3 cloves garlic, chopped
1 canned chipotle chile
3/4 cup (180 ml) chicken stock or water
2 Tbs (30 ml) tomato paste
1/4 tsp (1 ml) dried oregano, preferably Mexican
4 Tbs (60 ml) olive oil
2 Tbs (30 ml) butter
Salt and freshly ground pepper to taste
1 tsp (5 ml) lemon juice

Remove the stems from the mushrooms and combine the stems with the onion, garlic, chipotle chile, stock, tomato paste, and oregano. Process to form a smooth puree. Heat half the oil in a skillet over moderate heat and cook the mushroom stem mixture over moderate heat, stirring frequently, for 5 minutes. Cut the larger mushroom caps in half or quarters to make them uniform in size with the smaller mushroom caps. Heat the remaining oil and the butter in a separate skillet over high heat and saute the mushroom caps until lightly browned, about 5 minutes. Remove from the heat, stir in the sauce and lemon juice, adjust the seasoning with salt and pepper, and serve immediately. Serves 4 to 6.

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This vegetarian stew is rich and satisfying all by itself, but you might consider serving it on mashed potatoes, polenta, or noodles. This recipe calls for five different mushrooms that are widely available throughout the USA, but be sure to use any combination of mushrooms available in your area.

Mushroom Ragout

1/2 oz (15 g) dried porcini mushrooms
1 cup (250 ml) hot water
4 Tbs (60 ml) butter
1 medium onion, chopped
1 lb (450 g) portobello mushrooms, stems discarded and caps halved and cut into 1/2-inch (2 cm) slices
10 oz (280 g) white button mushrooms, trimmed and halved
4 oz (110 g) shiitake mushrooms, stems discarded and caps thinly sliced
4 oz (110 g) oyster mushrooms, stems discarded and caps halved or quartered, depending on size
3-6 cloves garlic, finely chopped
1 tsp (5 ml) chopped fresh rosemary
1 tsp (5 ml) chopped fresh sage leaves
1 tsp (5 ml) chopped fresh thyme
1/4 cup (60 ml) Madeira or dry sherry
1 can (15 oz, 225 g) chopped tomatoes
1 tsp (5 ml) balsamic or red wine vinegar
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Soak the porcini in the hot water for 20 to 30 minutes. Drain the mushrooms reserving the liquid. Finely chop the mushrooms and set aside. Strain the mushroom liquid through a coffee filter and set aside. Heat the butter in a large pot over moderate heat and saute the onion until tender and lightly browned, about 10 minutes. Add the portobello, white button, and shiitake mushrooms and saute for 10 minutes, stirring frequently. Add the chopped porcini, oyster mushrooms, garlic, and herbs and cook for 2 minutes. Stir in the Madeira and the reserved mushroom soaking liquid, scraping the bottom of the pot to dissolve the brown bits. Add the tomatoes, vinegar, salt, and pepper. Reduce the heat to low and simmer uncovered for 10 minutes. Garnish with chopped parsley. Serves 4 to 6.

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These stuffed onions make an unusual side dish for the holiday table, and you can even use smaller onions for the youngsters in the family.

Mushroom-Stuffed Onions

6 large white or yellow onions, unpeeled
1/2 cup (125 ml) heavy cream or half-and-half
1 lb (500 g) mushrooms, finely chopped
2 cloves garlic, finely chopped
2 eggs
3 Tbs (45 ml) melted butter
1/4 cup (60 ml) bread crumbs
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
6 strips bacon
2 cups canned beef consommé or water

Parboil the onions in enough boiling salted water to cover for 5 minutes. Drain and cool. Peel the onions and, using a small spoon, scoop out the insides, leaving a shell about 1/2 inch (1 cm) thick. Finely chop the pieces of onion scooped out of the shells. Combine the chopped onion with the cream or half-and-half and bring to a boil over moderate heat. Reduce the heat and simmer covered for 15 minutes. Remove from the heat and add the mushrooms, garlic, eggs, melted butter, bread crumbs, and seasonings, stirring to combine well. Stuff the onion shells with the mushroom mixture and place them in a greased baking dish. Cut the strips of bacon in half and lay them over the tops of the onions, forming a cross with the bacon. Add the beef bouillon or water to the bottom of the baking dish and bake in a preheated 350F (180C) for 30 to 40 minutes, until the bacon is crisp and the onions are tender. Serves 6.

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This quick and easy side dish goes great with just about everything.

Onion and Apple Gratin

4 large onions, thinly sliced
4 apples, peeled, cored, and thinly sliced
8 slices bacon, cooked until crisp
3/4 cup (180 ml) chicken stock or water
1/2 cup (125 ml) bread crumbs
2 Tbs (30 ml) bacon fat

Place the onions, apples, and bacon in alternating layers in a greased baking dish. Add the chicken stock. Heat the bacon fat (left over from cooking the bacon) in a small skillet and add the bread crumbs, stirring until the crumbs have absorbed the bacon fat and are lightly toasted. Bake covered in a preheated 375F (190C) oven for 30 minutes. Sprinkle the bread crumbs over the onion mixture and bake uncovered until lightly browned, about 15 minutes. Serves 4 to 6.

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This recipe is primarily for the benefit of my overseas readers because I don't believe I've ever seen an onion ring outside of North America. Such a pity.

Onion Rings

2-3 large (about 1 lb, 450 g each) sweet onions, such as Vidalia, Walla Walla, or Bermuda
2 cups (500 ml) milk
1 cup (250 ml) self-rising or all-purpose flour
Salt and freshly ground pepper to taste
1 tsp (5 ml) paprika
Vegetable oil for deep frying

Peel the onion and cut into 1/4-inch (5 mm) slices. Separate into rings and combine with the milk in a bowl. Soak for 1/2 hour. Combine the flour with the salt, pepper, and paprika. Heat the vegetable oil to 375F (190C). Dredge the onion rings a few at a time in the flour mixture and carefully drop into the hot oil. A long handled fork is useful for transferring the rings from the flour to the oil. Fry until golden brown on both sides, about 2 minutes, turning the rings over as necessary. Drain on paper towels, and keep warm in a moderate oven if not serving immediately. Serves 4 to 6.

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This old-fashioned recipe is sure to become a family favorite. I have included instructions for making the biscuit dough, but you can use your favorite prepared biscuit mix to make this dish a cinch to put together.

Onion Shortcake

For the onions:
3 Tbs (45 ml) butter
2 lbs (900 g) onions, chopped
Salt and freshly ground pepper to taste
1/2 tsp (2 ml) paprika
A pinch of cayenne pepper (optional)

For the sauce:
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) milk
1 egg
1/4 cup (60 ml) freshly grated Parmesan cheese

For the biscuit topping:
1 cup (250 ml) sifted all-purpose flour
2 tsp (10 ml) baking powder
4 Tbs (60 ml) chilled butter
1/2 cup (60 ml) milk

To cook the onions, heat the butter in a large skillet over moderate heat and add the onions, salt, pepper, paprika, and optional cayenne. Saute until tender, about 10 minutes. Transfer to a baking dish and set aside.

For the sauce, heat the butter and flour in a small saucepan over moderate heat and cook for 3 minutes. Stir in the milk and bring to a boil, stirring frequently. Remove from the heat and stir in the egg and grated cheese. Pour over the onions.
For the biscuit topping, combine the flour and baking powder in a mixing bowl. Cut in the butter until the mixture resembles coarse meal. Add the milk, stirring just enough to incorporate. Spread the batter over the onion mixture and bake in a preheated 425F (220C) oven until the dough is cooked through and golden brown, about 20 minutes. Serves 4 to 6.

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This dish has been in my family for at least three generations and remains one of the easiest recipes ever conceived. It also tastes great, and will please even the pickiest eaters in a crowd.

Peas and Peanuts

12 oz (336 g) frozen green peas
1/2 cup (125 ml) roasted peanuts
3 Tbs (45 ml) mayonnaise (or to taste)

Thaw the peas by running warm water over them in a colander for two or three minutes-there is no need to cook them. Drain and combine with the remaining ingredients. Serve chilled or at room temperature. Serves 4 to 6.

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Pease pudding hot, pease pudding cold,
Pease pudding in the pot-nine days old.
Some like it hot, some like it cold,
Some like it in the pot-nine days old.

The old nursery rhyme attests to the staying power of this traditional English dish which can be refrigerated and reheated many times over a two- or three-week period. It is also the traditional accompaniment to tomorrow's main dish, so you might want to file them together.

Pease Pudding

1 lb (450 g) dried split green peas, picked over and thoroughly rinsed
2 cups (500 ml) water
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste

Bring the peas and water to a boil in a large pot over moderate heat. Reduce the heat and simmer partially covered, stirring occasionally, until the peas are tender, about 1 1/2 hours. Drain the peas and puree them in a food processor or by passing the through a fine sieve. Return the peas to the pot and stir in the butter, salt, and pepper. Keep warm over low heat until ready to serve. Serves 6 to 8.

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These savory fritters are a traditional accompaniment to sausages and broiled lamb kidneys.

Pennsylvania Dutch Tomato Cakes

2 cups (500 ml) chopped fresh or canned tomatoes
1/2 cup (125 ml) all-purpose flour sifted with
1/2 tsp (2 ml) baking powder
Salt and freshly ground pepper to taste
Butter or bacon fat for frying

Combine the ingredients in a mixing bowl, adding just enough of the flour mixture to form a stiff batter. Fry by tablespoonfuls in a hot skillet lightly greased with butter or bacon fat until golden brown on both sides. Serves 4 to 6.

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If you ask me, most of the coleslaws served in restaurants are too gloppy with mayonnaise, and many are so sweet they should be served as a dessert. This traditional New England side dish avoids both those failings.

Pickled Coleslaw

1 small head red or green cabbage, cored and shredded
1 green bell pepper, cored, seeded, and finely chopped
1 small red onion, finely chopped

For the dressing:
1/4 cup (60 ml) cider vinegar
2 tsp (10 ml) Dijon mustard
2 tsp (10 ml) sugar
1/2 cup (125 ml) vegetable oil
Salt and freshly ground pepper to taste

Combine the cabbage, bell pepper, and onion in a large mixing bowl. Whisk together the vinegar, mustard, and sugar. Add the oil in a thin stream, whisking constantly to make a smooth emulsion. Season with salt and pepper and pour over the cabbage mixture. Toss to mix thoroughly and store covered in the refrigerator for at least 1 hour, or up to 6 hours before serving. Serves 8 to 12.

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The so-called "baby" carrots available these days are fine for this recipe and can be cooked whole if speed is of the essence, but I much prefer the full flavor of "real" carrots for this dish.

Quick Carrots with Ginger

1 lb (450 g) carrots, cut into 1/4-inch (5 mm) slices
1/4 cup (60 ml) orange juice or water
2 Tbs (30 ml) butter or olive oil
1 Tbs (15 ml) finely chopped fresh ginger
1 tsp (5 ml) honey (optional)
Salt and freshly ground pepper for garnish
Chopped fresh mint, parsley, or basil for garnish (optional)

Combine all the ingredients in a pot over high heat and bring to a boil. Reduce the heat to medium-the liquid should continue to boil vigorously-and cook covered for 5 minutes. Remove the lid and cook, stirring occasionally, until the carrots are tender and most of the liquid has evaporated, 3 to 5 minutes. Serve garnished with chopped fresh herbs if desired. Serves 4 to 6.

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You can substitute a couple of tablespoons of butter or oil for the bacon in this recipe, but then we would have an entire week of German recipes without pork in any form. Perish the thought.

Rhine Carrots (Rheinische Mohrruben)

1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) pieces
1 Tbs (15 ml) sugar
2-4 slices bacon, chopped
1 large onion, chopped
2 cooking apples, peeled, cored, and sliced
1 cup (250 ml) carrot stock (see recipe)
Salt and freshly ground pepper to taste
Freshly ground nutmeg to taste
Lemon juice to taste

Boil the carrots in water to which the sugar has been added until barely tender, 8 to 10 minutes. Drain and reserve 1 cup (250 ml) of the cooking liquid. Saute the bacon in a heavy skillet over moderate heat until it begins to brown. Add the onion and saute until golden brown, 10 to 15 minutes. Add the apples slices and saute until they turn bright yellow, about 3 to 4 minutes. Add the carrots and the reserved carrot stock and toss to combine. Cover and simmer until the carrots are tender and the apple slices begin to fall apart, 5 to 10 minutes. Season with salt, pepper, nutmeg, and lemon juice and serve immediately. Serves 4 to 6.

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My imaginary girlfriend Betty Lou makes these delicious tomatoes in large batches and serves them on grilled bread, drizzles them with oil and chopped herbs, uses them as the filling for tomato tarts, and substitutes them for sun-dried tomatoes in many recipes. They add a bright note to salads and pastas, and make an excellent side dish all by themselves. Betty Lou says, "They're good on everything but ice cream. But then maybe..." as she winks and gives me that impish grin I love so much. The addition of hot peppers is my own touch because I like the combination of tomatoes and peppers in general, but you may omit them for a more tame-and versatile-version.

Roasted Tomatoes

4-6 large, ripe tomatoes, cored and halved
1-2 jalapeno peppers, seeded and finely chopped (optional)

Place the tomato halves cut side up on a greased baking sheet. Sprinkle with the optional jalapenos and bake in a preheated 250F (120C) oven until most of the liquid has evaporated, 2 to 3 hours. Serve hot, chilled, or at room temperature. Will keep covered and refrigerated for 3 to 4 days. Serves 4 to 6 as a side dish.

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Resourceful German cooks have about a jillion ways to dress up the ubiquitous sauerkraut, and this is one of my favorites.

Sauerkraut with Wine and Grapes (Weinkraut)

2 Tbs (30 ml) bacon fat or butter
2 lbs (900 g) sauerkraut, rinsed and thoroughly drained
2 cups (500 ml) dry white wine
1/2 lb (225 g) seedless green grapes

Heat the bacon fat in a pot over moderate heat and add the sauerkraut, stirring to separate the strands. Add the wine and bring to a boil. Reduce the heat and simmer covered for 1 to 1 1/2 hours, until most of the wine has been absorbed. Stir in the grapes and simmer for 10 minutes. Serves 6 to 8.

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This recipe is so simple that it will become every butter lover's favorite method for cooking fresh vegetables. Use this same recipe for broccoli, green beans, Brussels sprouts, asparagus, or just about anything that is green and good for you.

Sauteed Cauliflower

4 Tbs (60 ml) butter (or 2 Tbs (30 ml) butter and
2 Tbs (30 ml) vegetable oil)
1 clove garlic, cut in half
1 large cauliflower, broken into florets and boiled
or steamed until tender
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
Chopped fresh parsley, chives, or other fresh herbs for garnish

Heat the butter in a large skillet over moderate heat and saute the garlic until it begins to turn brown. Remove and discard the garlic. Saute the cauliflower in the olive oil until it is lightly coated with butter. Season with salt, pepper, and optional red pepper flakes and cook covered for 2 to 3 minutes. Garnish with chopped fresh herbs. Serves 4 to 6.

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This recipe has been a favorite of mine since my college days when I was cooking on a student's budget. I remember that I could buy cabbage for 5 cents a pound, and I often served this dish as the main course at "elegant" dinner parties with fellow students.

Scalloped Cabbage

1 head cabbage (about 4 lbs, 1.8 Kg), cored and coarsely chopped
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
4-6 slices bacon, chopped
1/2 cup (125 ml) bread crumbs
1/2 green bell pepper (capsicum), seeded and chopped
2 Tbs (30 ml) chopped pimientos
1/2 cup (125 ml) freshly grated Parmesan cheese

Cook the cabbage in boiling salted water for 10 minutes. Drain thoroughly and set aside. Melt the butter in a small saucepan over moderate heat and stir in the flour. Cook for 2 minutes and stir in the milk. Bring to a boil, stirring constantly, and season with salt, pepper, and nutmeg. Set aside. Fry the bacon in a skillet over moderate heat until crisp. Remove with a slotted spoon and drain on paper towels, reserving about 2 tablespoons (30 ml) of the bacon fat. Stir the bread crumbs into the bacon fat and cook until lightly toasted. Place half the cooked cabbage in a greased baking dish, sprinkle with half the bacon, green pepper, and pimientos, and repeat. Pour the white sauce over all, top with the toasted bread crumbs and grated cheese. Bake in a preheated 375F (190C) oven for 10 to 15 minutes. Serves 6 to 8.

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I love corn no matter how it is prepared, and it fits nicely into almost any budget. This dish shows off fresh, frozen or canned corn to best advantage.

Scalloped Corn

2 cups (500 ml) fresh corn kernels; canned corn, drained and rinsed; or frozen corn, thawed
2 eggs, beaten
1 green or red bell pepper (capsicum), seeded and chopped
3/4 cup (180 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste
1/4 cup (60 ml) bread crumbs
1 Tbs (15 ml) butter

Combine the corn, eggs, bell pepper, salt, and pepper. Pour into a greased baking dish or soufflé dish and sprinkle with the bread crumbs. Dot with the butter and bake in a preheated 325F (160C) oven for 30 minutes. Serves 4 to 6.

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If you like onions, then you're going to love this dish. I mean, doesn't everything taste even better topped with cheese?

Scalloped Onions

4-6 large onions, sliced
3 cups (750 ml) milk
4-6 slices bread, toasted and buttered
1/2 cup (125 ml) shredded Swiss, cheddar, or American cheese
1 egg
Salt and freshly ground pepper to taste
A pinch of cayenne pepper (optional)
2 Tbs (30 ml) butter

Combine the onions and 2 cups (500 ml) of the milk in a saucepan and bring to a boil over high heat. Reduce the heat and simmer covered until the onions are tender, about 5 minutes. Drain and set aside. Place the toast in the bottom of a greased baking dish and place the onions on top. Sprinkle with the shredded cheese. Whisk together the egg, remaining 1 cup (250 ml) milk, salt, pepper, and optional cayenne and pour over the onions. Dot with butter and bake in a preheated 350F (180C) oven for 20 minutes. Serves 4 to 6.

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Lycopene is an anti-oxidant that gives tomatoes, guavas, watermelons, and pink grapefruits their color, and recent studies suggest that it might be a factor in preventing several types of cancer, especially prostate cancer. For reasons not understood, the lycopene in tomatoes appears to be processed more efficiently by the body if the tomatoes have been cooked and processed into juice, paste, sauces, canned tomatoes, and even ketchup, leading some nutritionists to believe that cooked tomatoes are better for us than fresh, raw tomatoes. Fortunately, canned and fresh tomatoes may be used interchangeably in many recipes, including this one:

Scalloped Tomatoes

3 Tbs (45 ml) butter
1/4 cup (60 ml) finely chopped onion
2 cups (500 ml) bread crumbs
1 Tbs (15 ml) brown sugar
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
3-4 cups (750 ml- 1 L) drained canned Italian tomatoes
or chopped fresh tomatoes

Heat the butter in a skillet over moderate heat and saute the onion until tender but not brown, about 5 minutes. Stir in the bread crumbs, brown sugar, nutmeg, salt, and pepper. Layer half the tomatoes in a greased baking dish and top with half the bread crumb mixture. Repeat. Bake in a preheated 350F (180C) oven until the top is lightly browned, about 30 minutes. Serves 4 to 6.

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Legumes of many types are ubiquitous in Spanish cooking. Here chickpeas are combined with spinach and a blend of spices that belies Spain's Arabic history.

Spanish Chickpeas with Spinach (Garbanzos con Espinacas)

1 lb (450 g) fresh spinach, thoroughly washed, chopped
4 Tbs (60 ml) extra-virgin olive oil
2-4 whole cloves garlic
1-2 slices white bread, coarsely chopped
1 Tbs (15 ml) red wine vinegar
1/4 tsp (1 ml) cinnamon
1/4 tsp (1 ml) paprika
1/4 tsp (1 ml) ground cumin
1/4 tsp (1 ml) cayenne pepper, or to taste (optional)
Salt and freshly ground pepper to taste
1-2 cups (250-500 ml) canned chickpeas (garbanzos, ceci),
rinsed and drained

Cook the spinach in a dry skillet over moderate heat with just the water that clings to the leaves until the spinach is tender and dry. Set aside. In the same skillet, heat half the oil and fry the garlic and bread until both are golden brown. Transfer to an electric blender or food processor, add the spices, salt, and pepper, and process until smooth. Heat the remaining oil in the skillet and saute the garlic mixture until it forms a thick sauce-add a little water if necessary. Stir in the reserved spinach and chickpeas and heat through. Serve hot or at room temperature. Serves 4 to 6.

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The 16th century Spanish poet Baltasar de Alcazar (whose parents also obviously had an ear for rhyme), was known as the gastronome poet. Here are the verses he penned in honor of this dish:

Tres cosas me tiene preso
de amores el corazón -
la bella Inés, el jamón,
y las berenjenas con queso.

(Three things hold
my heart a prisoner of love-
the beautiful Ines, ham,
and eggplants with cheese.)

I can't vouch for the beautiful Ines, but this dish alone is worthy of a quatrain or two.

Spanish Eggplants with Cheese (Berenjenas con Queso)

2-3 small eggplants (aubergines), about 1/2 lb (225 g) each
3 Tbs (45 ml) olive oil
1 onion, finely chopped
1/2 cup (125 ml) bread crumbs
1-2 eggs, beaten
2 Tbs (30 ml) finely chopped fresh mint leaves
A grating of nutmeg
A pinch of ground cloves
Salt and freshly ground pepper to taste
1/2-3/4 cup (125-180 ml) freshly grated manchego or
Parmesan cheese

Boil the eggplants in salted water until tender, about 10 minutes. Drain and cool. Cut the eggplants in half lengthwise and scoop out the pulp leaving shells. Chop the eggplant pulp and set aside. Heat the oil in a skillet and saute the onion until tender but not brown. Add the chopped eggplant pulp and cook until the moisture has evaporated, about 5 minutes. Stir in the bread crumbs, egg, mint, and seasonings and spoon the mixture into the eggplant shells. Sprinkle the grated cheese over the top and bake in a preheated 350F (180C) oven until lightly browned on top, 10 to 15 minutes. Serve hot or at room temperature. Serves 4 to 6.

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The Spanish term a la Malagueña usually indicates that the dish is made with the sweet raisins of the muscatel grapes that the region is known for. You can seek these out in gourmet shops if you're a stickler for authenticity, but regular raisins will do fine.

Spanish Malaga-Style Swiss Chard (Acelgas a la Malagueña)

3 Tbs (45 ml) extra-virgin olive oil
2-4 cloves garlic, finely chopped
2-3 lbs (900-1350 g) Swiss chard or spinach, thick stems removed, coarsely chopped
1/4 cup (60 ml) raisins
Salt and freshly ground pepper to taste
1/4 cup (60 ml) toasted pine nuts (pignoli)
The juice of 1 lemon

Heat the oil in a large pot over moderate heat and saute the garlic for about 1 minute. Add the Swiss chard and saute until wilted, 2 to 3 minutes. Add the raisins, salt, and pepper and cook covered until the chard is tender, about 15 minutes. Serve garnished with toasted pine nuts and a squeeze of lemon juice. Serves 4 to 6.

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Although fresh artichokes are plentiful and inexpensive in Spain, the Spanish also have a long tradition of canning. Contrary to the belief fostered by food and travel writers, many Madrid tapas bars serve canned and preserved foods almost exclusively. This recipe is an excellent example of how lowly canned foods can be converted into elegant dishes with just a couple of basic ingredients.

Spanish Sauteed Artichokes (Alcachofas Salteadas)

3 Tbs (45 ml) olive oil
2 cans (15 oz, 425 g each) artichoke hearts, rinsed, drained, and halved
1/2 cup (125 ml) finely chopped Serrano or prosciutto ham
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Lemon wedges for garnish

Heat the oil in a large heavy skillet over moderate heat and saute the artichokes and ham until hot and lightly browned, about 10 minutes. Adjust seasoning with salt and pepper and serve garnished with chopped parsley and lemon wedges. Serves 2 to 4.

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Many varieties of squash were cultivated by American Indians when the first European settlers arrived, and a dish very similar to this might have been served at the first Thanksgiving.

Spiced Acorn Squash

1/2 cup (125 ml) melted butter
1/2 cup (125 ml) dark brown sugar
1/2 cup (125 ml) maple syrup
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) freshly grated nutmeg
1/4 tsp (1 ml) ground cloves
3-4 acorn squash, cut in half, seeds and fiber removed
6-8 1-inch (3 cm) pieces of bacon
Salt and freshly ground pepper to taste

Combine the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, and cloves in a bowl and stir to combine thoroughly. Arrange the squash halves in a baking pan and divide the butter mixture between them. Top each with a piece of bacon and season with salt and pepper. Add about 1 inch (3 cm) of water to the baking pan and bake in a preheated 350F (180C) oven until the squash is tender, about 30 minutes. Serves 6 to 8.

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I know it's almost heresy to say this, but I wouldn't mind if I never saw another one of those marshmallow-topped sweet potato dishes again. Here is a tasty alternative featuring winter squash.

Spiced Squash Rings

2 Tbs (30 ml) brown sugar
2 Tbs (30 ml) milk
1 egg
3/4 cup (180 ml) bread crumbs
2 tsp (10 ml) cinnamon
Salt and freshly ground pepper to taste
1/4 tsp (1 ml) ground cloves
1 large or 2 small acorn squash, cut into 1/2-inch slices and seeded
1/4 cup (60 ml) butter, melted

Whisk together the brown sugar, milk, and egg. In a separate bowl combine the bread crumbs, cinnamon, cloves, salt, and pepper. Dip the squash slices in the milk mixture, then coat with the bread crumb mixture. Place in a lightly greased baking dish and drizzle with the melted butter. Bake uncovered in a preheated 400F (200C) oven until tender, about 30 minutes. Serves 4 to 6.

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If you want to add a little extra zing to this recipe, use pepper Jack cheese.

Spicy Creamed Corn

2 16-oz (454 g each) packages frozen white whole kernel corn (shoepeg)
1 15-oz (420 g) can cream-style corn
1 5-oz (140 g) can diced green chili peppers
2 cups (500 ml) shredded Monterey Jack or other mild cheese
1 large tomato, chopped
1 medium onion, chopped
2 tsp (10 ml) chili powder, or to taste
Salt and freshly ground pepper to taste
2 cups (500 ml) sour cream
Chopped fresh cilantro (coriander leaves) for garnish

Combine all ingredients except the sour cream and cilantro in a slow cooker or covered baking dish, stirring to combine. Cook tightly covered on high heat if using a slow cooker, or over very low heat on the stove, or in a preheated 300F (155C) oven for 2 1/2 to 3 hours. Remove from the heat and stir in the sour cream. Serves 10 to 12.

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As I have said before, I love spicy food, and when I am trying to watch my fat and calorie intake, it seems to satisfy even more.

Spicy Green Beans with Water Chestnuts

1-1 1/2 lbs (460-675 g) fresh green beans (haricots), trimmed and cut into 2-inch (5 cm) lengths
1 Tbs (15 ml) vegetable oil
8 ounces (225 g) canned water chestnuts, rinsed, drained, and sliced
1 tsp (5 ml) hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste
3 Tbs (45 ml) sesame seeds, toasted

Boil or steam the green beans for 4 minutes, until barely tender, and plunge into cold water to stop the cooking. Drain and set aside. Heat the oil in a large skillet over high heat and saute the water chestnuts and pepper flakes for 1 minute. Add the beans, salt, and pepper and saute until heated through. Garnish with toasted sesame seeds. Serves 4 to 6.

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Here is a spicy alternative to the common cole slaw.

Spicy Slaw

2 Tbs (30 ml) Dijon mustard
1 Tbs (15 ml) cider vinegar
1 Tbs (15 ml) honey
1/2 tsp (2 ml) hot sauce, or to taste
Salt and freshly ground pepper to taste
1/4 cup (60 ml) olive oil
4 cups (1 L) shredded cabbage
2 scallions (spring onions), green and white parts,
thinly sliced
1 tsp (5 ml) celery seed

Combine the mustard, vinegar, honey, hot sauce, salt, and pepper in a large bowl. Add the oil in a thin stream, whisking constantly. Add the remaining ingredients, tossing to combine. Refrigerate covered for at least 1 hour before serving. Serves 4 to 6.

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Steaming is an unusual way to prepare whole eggplant, and even though the same results can be obtained in the microwave, Julia Child prefers the steaming method because it requires less attention.

Steamed Eggplant with Parsley Sauce

1 large or several small whole eggplants (aubergines)
1-2 cloves garlic
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chopped parsley
3 Tbs (45 ml) olive oil
2 Tbs (30 ml) lemon juice


Place the whole eggplants in a steamer and cook, tightly covered, until the eggplant is slightly puckered and is easily pierced with a wooden skewer, 20 to 30 minutes. Remove the green stem and cut the eggplant lengthwise into quarters. Mash the garlic with the salt and combine with the remaining ingredients in a small bowl, stirring to mix well. Spoon the parsley mixture over the eggplant and serve warm, chilled, or at room temperature. Serves 4 to 6.

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If I don't already own the record for publishing more hearts of palm recipes than any other ezine, this one should do it. Still relatively unknown to Americans, hearts of palm are popular throughout the Caribbean and Latin America. Canned hearts of palm are widely available in the US, and they are inexpensive, versatile, and unbelievably delicious. If you haven't tried them yet, now would be a good time.

Stewed Hearts of Palm

2 Tbs (30 ml) vegetable oil
2-4 cloves garlic, finely chopped
1-2 jalapeno peppers, seeded and finely chopped
3 medium tomatoes, chopped
2 Tbs (30 ml) tomato puree
2 Tbs (30 ml) chopped fresh chives
1 Tbs (15 ml) distilled white vinegar
2 cans (14 oz, 396 g each) hearts of palm, drained and coarsely chopped
4-6 pimiento-stuffed olives, chopped
2 Tbs (30 ml) chopped capers
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Heat the oil in a saucepan over moderate heat and saute the garlic and jalapenos for about 30 seconds. Add the tomatoes, tomato puree, chives, and vinegar and bring to a boil. Reduce the heat and simmer uncovered until the sauce has thickened slightly, about 10 minutes. Add the hearts of palm, olives, capers, salt, and pepper and simmer just until the hearts of palm are heated through, 2 to 3 minutes. Serve garnished with chopped parsley. Serves 4 to 6.

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This rich dish is representative of the cooking of colonial America, back when flavor mattered more than health concerns.

Stewed Mushrooms

1 lb (450 g) mushrooms
2 cups (500 ml) milk
4 Tbs (60 ml) butter
2 Tbs (30 ml) all-purpose flour
1 egg, beaten
Salt and freshly ground pepper to taste

Combine the mushrooms and milk in a saucepan and bring to a boil over moderate heat. Reduce the heat and simmer for 10 minutes. Mash the butter and flour together with a fork to make a smooth paste. Stir the butter mixture into the mushroom and cook until thickened. Stir in the beaten egg and bring to a simmer-do not boil. Adjust the seasoning with salt and pepper. Serves 4 to 6.

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Stir-frying is the perfect technique for cooks who frequently find themselves pressed for time.

Stir-Fried Lettuce with Garlic

1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) rice wine or dry sherry
1 tsp (5 ml) sesame oil
1/2 tsp (2 ml) sugar
2 Tbs (30 ml) peanut or vegetable oil
4-6 cloves garlic, thinly sliced
1 lb (450 g) hearts of romaine lettuce, cut into
1-inch (3 cm) pieces

Combine the soy sauce, rice wine, sesame oil, and sugar in a small bowl and set aside. Heat the peanut oil in a heavy skillet over high heat until it is very hot. Add the garlic and saute for 5 seconds. Add the romaine and stir-fry just until it is limp, about 1 minute. Add the reserved sauce and stir to combine. Serve immediately. Serves 4 to 6.

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I don't know of another vegetable that goes by so many names. It is usually called chayote in American markets, but is also known as christophene, vegetable pear, mango squash, cho-cho, and susu, and in Louisiana they call it mirliton.

Stuffed Mirlitons

4-6 chayote, halved lengthwise
4 Tbs (60 ml) butter
1 medium onion, chopped
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) chopped celery
1-1 1/2 cups (250-375 ml) bread crumbs
2 eggs, lightly beaten
1 lb (450 g) cooked shrimp or ham, chopped
Salt and freshly ground pepper to taste
1/2 cup (125 ml) grated cheddar cheese

Cover the chayote in salted water and boil over moderate heat until tender, about 30 minutes. Drain and allow to cool. Remove and discard the pit. Scoop out and chop the flesh, being careful to leave the skin intact. Heat the butter in a saucepan over moderate heat and saute the onion, garlic, and celery until tender, about 5 minutes. Remove from the heat and stir in the chayote pulp, bread crumbs, eggs, shrimp or ham, salt, and pepper. Spoon the mixture into the chayote shells and top with grated cheese. Bake in a preheated 350F (180C) oven until lightly browned, about 20 minutes. Serves 4 to 6.

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I have published several recipes for stuffed onions over the years, but they have all been rather specific with regard to procedure and ingredients. Let's consider this a master recipe for stuffed onions which I hope you'll use as a starting point for your own improvisations.

Stuffed Onions

Peel the onions and parboil in salted water for about 10 minutes. Drain and cool. Scoop out the interior using a knife or spoon, leaving a shell two or three layers thick. Chop the removed pulp and combine with the other filling ingredients or save for another use. Filling ingredients can include bread crumbs, cooked rice, chopped cooked beef, pork, chicken, fish, or sausage, chopped mushrooms, cooked bacon, baked beans, chopped nuts, dried fruits, sauerkraut, chopped hard-cooked eggs, chopped leftover vegetables, fresh, canned, or frozen vegetables such as artichoke hearts, tomatoes, corn, green peas, green beans, asparagus, or beans. Moisten the mixture with white sauce, tomato sauce, beef or chicken stock, cream, gravy, ketchup, wine, or water. Season the filling with salt, pepper, and herbs or spices of your choice. Fill the onions with the mixture and top with bread crumbs and grated cheese. Place the onions in a baking dish with a little liquid in the bottom to prevent scorching and bake in a preheated 350 (180C) oven until tender and heated through, 30 to 40 minutes, depending on size.

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Portobello mushroom caps make a dramatic presentation when stuffed as in this simple recipe.

Stuffed Portobello Caps

1/4 cup (60 ml) extra-virgin olive oil
2-3 cloves garlic, finely chopped
1/2 tsp (2 ml) hot chile flakes (optional)
4-6 large portobello mushrooms, stems removed and reserved
2 red bell peppers (capsicums), cored and finely chopped
2 green bell peppers (capsicums), cored and finely chopped
3 Tbs (45 ml) chopped fresh parsley
1/2 tsp (2 ml) dried thyme or 1 tsp (5 ml) fresh, chopped
Salt and freshly ground pepper to taste

Heat the oil in a small saucepan over moderate heat and saute the garlic and optional chile flakes for 3 minutes. Brush the mushroom caps on both sides with half the oil mixture and place gill-side up on a baking sheet. Chop the reserved mushroom stems and combine with the remaining oil and the remaining ingredients. Divide the mixture between the mushroom caps and bake in a preheated 450F (220C) oven until cooked through, about 15 minutes. Serves 4 to 6.

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The name of this dish translates as "the imam (prayer leader) fainted," and there are two competing explanations: he either swooned because the dish is so delicious, or because of the expense of the olive oil used. I prefer to believe the former.

Turkish Stuffed Eggplant (Imam Bayildi)

4-6 Japanese eggplants (aubergines), about 6 inches (15 cm) long
1/2 cup (125 ml) extra-virgin olive oil
2 medium onions, thinly sliced
4-6 cloves garlic, finely chopped
2 large tomatoes, chopped
1/4 cup (60 ml) chopped parsley
Salt and freshly ground pepper to taste
1/2 cup (125 ml) water
2 Tbs (30 ml) lemon juice

Remove the stems from the eggplants and peel 1/2-inch (1 cm) strips at intervals, leaving stripes of skin in between. Cut a deep slit in one side of each eggplant, leaving the ends and the opposite sides intact. Sprinkle generously with salt and allow to sit for 30 to 45 minutes. Rinse thoroughly, squeeze out the moisture, and blot dry with paper towels. Meanwhile, heat half the oil in a saute pan over moderate heat and saute the onions until tender but not brown, about 10 minutes. Add the garlic and cook 2 minutes. Transfer the onion mixture to a mixing bowl with a slotted spoon and stir in the tomatoes, parsley, salt, and pepper. Add the remaining oil to the saute pan and fry the eggplants over high heat until lightly browned on all sides but still firm, about 5 minutes. Transfer to a baking dish and arrange the eggplants slit side up. Spoon the onion mixture into the slits, forcing in as much as possible, and spoon the remainder over the tops of the eggplants. Add the water to the dish and bake covered in a preheated 375F (190C) oven until the eggplants are very tender, 45 minutes to 1 hour. Remove from the oven, uncover, and sprinkle with the lemon juice. Serve at room temperature. Serves 4 to 6.

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Much of the cooking of Uruguay and Argentina is influenced by a large population of Italian ancestry, as demonstrated by this dish.

Uruguayan Stuffed Zucchini (Zapallitos Rellenos)

2-3 medium zucchini (courgettes)
2 Tbs (30 ml) olive oil
1/2 medium onion, finely chopped
3/4 cup (180 ml) bread crumbs, preferably fresh
1/2 cup (250 ml) milk
1 egg, beaten
Salt and freshly ground pepper to taste

For the topping:
1/4 cup (60 ml) bread crumbs, preferably fresh
2 Tbs (30 ml) butter, melted

Bake the zucchini in a preheated 375F (190C) oven for 30 minutes, until soft but not mushy. Set aside to cool. Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until golden brown. Combine the bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine. Slice the zucchini in two lengthwise and scoop out the pulp. Chop the pulp coarsely and stir into the bread crumb mixture. Fill the zucchini shells with the mixture. For the topping, combine the bread crumbs and butter and sprinkle over the zucchini. Bake in a preheated 375F (190C) oven until the topping is golden brown, about 25 minutes. Serves 4 to 6.

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You can use your favorite recipe or store-bought crepes for this elegant vegetarian entree. Feel free to change the mixture of vegetables to reflect what's fresh and good in your area.

Vegetable Crepes

1 Tbs (15 ml) olive oil
1/2 white cabbage, cored and shredded
8 oz (225 g) mushrooms, sliced
4-6 asparagus, coarsely chopped
2-3 ribs celery, thinly sliced
2-3 scallions (spring onions) green and white parts, chopped
1 green bell pepper, cored, seeded, and chopped
1 red bell pepper, cored, seeded, and chopped
2-3 tsp (10-15 ml) lemon juice
Salt and freshly ground pepper to taste
8-12 crepes

Heat the oil in a large skillet over moderate heat and add the vegetables. Cook covered for 10 minutes, remove the cover and continue cooking until the vegetables are tender and most of the liquid has evaporated. Stir in the lemon juice, salt, and pepper. Spoon the vegetable mixture down the center of the crepes and roll them up. Arrange seam side down on serving plates. Serves 4 to 6.

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There can be little doubt that the earliest colonists of North America ate dishes similar to this one; beans and corn were cultivated by American Indians and were readily accepted by the newcomers.

Winter Succotash

4 cups (1 L) water
1/2 lb (225 g) dried pinto, cranberry, or beans of your choice
1 medium onion, peeled and studded with 2 cloves
4 sprigs parsley
1 bay (laurel) leaf
2 cups (500 ml) fresh or frozen corn kernels
1/2 cup (125 ml) heavy cream
4 Tbs (60 ml) butter, cut into small pieces
Salt and freshly ground pepper to taste

Combine the water, beans, onion, parsley, and bay leaf in a large heavy pot over moderate heat and bring to a boil. Remove from the heat and allow to sit for 1 hour. Bring to a boil again, reduce the heat, and simmer covered for 1 hour, until the beans are tender. Drain the beans and discard the liquid. Pick out and discard the onion, parsley, and bay leaf. Return the beans to the pan and add the corn and cream. Simmer uncovered for 5 minutes, until the sauce has thickened slightly and the corn is hot. Stir in the butter and season with salt and pepper. Serves 4 to 6.

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This recipe serves testimony to the influence of Southeast Asian cooking in the modern Australian kitchen. Immigrants from all over the region have chosen Australia as their adopted home over the past few decades, and their traditional cooking techniques and ingredients have made the journey with them.

Zucchini with Ginger and Sesame Seeds

2 Tbs (30 ml) olive oil
1 tsp (5 ml) sesame oil
2-4 cloves garlic, finely chopped
2 tsp (10 ml) grated fresh ginger
1-1 1/2 lbs (456-675 g) zucchini (courgettes), sliced
1/4 cup (60 ml) chicken stock or water
Salt and freshly ground pepper to taste
2 Tbs (30 ml) toasted sesame seeds

Heat the olive and sesame oils in a wok or heavy skillet over moderate heat. Saute the garlic and ginger for 30 seconds. Add the zucchini and stir fry for 2 to 3 minutes, until they begin to brown slightly. Add the chicken stock and cook partially covered for 1 to 2 minutes, until tender. Season with salt and pepper and garnish with toasted sesame seeds. Serves 4 to 6.

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Joe Barkson has been writing and publishing under the pen name "The Chef at Worldwide Recipes" since 1998. He came to food writing late in life following checkered careers in computer marketing, graphic design, and teaching high school Spanish. A lifelong interest in food and cooking ("I've been eating since I was a baby," he is fond of saying) was nurtured by extensive international travel during his formative years, and this accounts for the emphasis on world cuisine in his choice of recipes and themes. Twice married and currently happily single, he lives in rural Georgia with a hyperkinetic schipperke that answers to Cooky when the mood strikes him.

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