Grilled Pineapple and Onion Salsa


Makes: About 2 1/2 cups

Time: 20 minutes

Grilled fruit makes a fabulous base for salsa; its caramelized sweetness is offset perfectly by the tang of lime juice and the heat of chiles. Use this to dress a green salad, as a dip for tacos, or alongside grilled or broiled chicken or huevos rancheros. Recipe from How to Cook Everything.

1 pineapple, peeled, cored, and cut into thick rings (canned rings, drained of excess juices, are also okay)

1 large red onion, cut into thick slices

3 tablespoons olive oil

1 tablespoon minced fresh hot chile (like jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne, to taste

1 stalk lemongrass, peeled, trimmed, and minced

2 tablespoons chopped fresh Thai basil or mint leaves

2 tablespoons freshly squeezed lime juice

Salt and freshly ground black pepper

1. Heat a charcoal or gas grill fire to fairly low heat, and put the rack about 4 inches from the heat source. Brush the pineapple and onion slices with the olive oil; if you’re worried about the slices falling through the grate, thread them on soaked wooden skewers. Cook, turning once or twice, until soft and slightly charred, about 8 minutes total. Remove the slices as they finish cooking. When cool enough to handle, discard the skewers and chop into bite-sized chunks, saving as much of the juices as possible.

2. Put the pineapple and onions in a medium bowl with the chile, lemongrass, basil, and lime juice. Sprinkle with salt and pepper and stir to combine. Let sit for about 5 minutes, then taste and adjust the seasoning, adding more chile, lime, or salt as needed. Serve immediately or refrigerate for up to an hour.

Grilled Apricot and Onion Salsa. If you can get good apricots—and that’s a big if—this is terrific; but it’s not bad with good dried apricots, soaked in water or wine to cover until soft: Substitute about 8 halved fresh or dried apricots for the pineapple, a tablespoon of minced fresh ginger for the lemongrass, and lemon for the lime juice.

Grilled Peach and Corn Salsa. A nice midsummer salsa: Replace the pineapple with 3 or 4 ripe peaches, halved, and use a tablespoon of minced fresh ginger instead of the lemongrass; add 1 or 2 cobs’ worth of corn on the cob, grilled or roasted and 2 chopped scallions. Use lemon or lime juice.


Posted in Produce, Vegan

Blueberry Pudding Cake


Makes: At least 6 servings

Time: About 1 1/4 hours, plus time to cool

This is just how it sounds: soft and gooey, with a cakey crust. It’s homey and comforting, especially with whipped cream. Try making it with other fruit, too. Recipe from How to Cook Everything. Continue reading

Posted in Baking

Pasta with Broccoli, Cauliflower, or Broccoli Raab


Makes: About 4 servings

Time: About 40 minutes

Use the same water for the broccoli as you do for the pasta to save cleaning a pot and to make things go a bit faster. Olive oil is not just a cooking medium here but also one of the main flavors. So, in addition to the 1/4 cup used to cook the garlic, I add some to taste at the end, usually a teaspoon or so per serving. Recipe from How to Cook Everything.

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Posted in Italian, Produce

Barley with Cucumber and Yogurt-Dill Dressing


Makes: 4 servings

Time: 40 minutes

Cool, crunchy, and chewy, this is a perfect summer salad, and quickly made with pearled barley, which cooks relatively fast. Other grains you can use: brown rice, wheat berries, cracked wheat, pearl couscous, or wild rice. Recipe from How to Cook Everything.

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Posted in Middle Eastern, Produce

Dandelion Greens with Double Garlic


Makes: 4 servings

Time: 15 minutes

The first measure of garlic mellows as it cooks with the greens; it’s the second that adds a real kick. Substitute minced ginger for the second addition of garlic if youl like.

Other vegetables you can use: broccoli raab, gai lan, beet greens, turnip greens, chard, bok choy, tatsoi, kale or collards (separate thick stems as needed), cabbage, or spinach. Recipe from How to Cook Everything.

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Posted in Produce, Recipes

Spicy No-Mayo Coleslaw


Makes: 8 servings

Time: 30 minutes

If you want restaurant-style coleslaw, you take shredded cabbage and combine it with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw amounts to) on the spicy side, so I use plenty of Dijon, along with a little garlic and chile (you could substitute cayenne for the chile or just omit it if you prefer), and scallions.  Recipe from How to Cook Everything.

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Posted in American, Vegan

Halibut Steaks with Creamy Saffron Sauce


Makes: 4 servings

Time: 30 minutes

You can use the stand-alone sauce in this recipe with any simply cooked fish (steak or fillet), though I especially like it here, with the gentle butter-poaching technique and a delicate-tasting fish like halibut.

Other seafood you can use: any thick white fish steaks or thick fillets, or scallops or shrimp. Recipe from How to Cook Everything.

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Posted in Recipes, Seafood

Cold Noodles with Peanut or Sesame Sauce


Makes: 2 main-course or 4 side-dish or appetizer servings

Time: 30 minutes

A crowd-pleaser and an easy starter or side—or a main course on a hot day. To make it more substantial, add 1/2 cup or so of small tofu cubes or cooked soybeans. Or top each serving with a few slices of grilled, roasted, or poached chicken. The cucumber adds nice crunch and freshness to what is otherwise a pretty dense dish. Recipe from How to Cook Everything.

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Posted in Japanese, Recipes

Seared Bok Choy with Bacon Vinaigrette


Makes: 4 servings
Time: 25 minutes

An unusual side dish that’s lovely with a nice piece of salmon or other full-flavored fatty fish. You can grill the bok choy instead of searing it if you like.

Other vegetables you can use: bok choy, Napa cabbage (cut lengthwise into long spears), endive (halved lengthwise), or radicchio (quartered).Recipe from How to Cook Everything.

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Posted in Chinese, Recipes

7 Ways to Make Lentil Soup


Makes: 4 servings

Time: About 45 minutes

Lentils make soup making easy—they cook quickly and are incredibly tasty. And unlike many lentil soups, which are so thick they put people off completely, this one is nicely balanced with some simple vegetables. The lentils break down a bit during the cooking to give the soup a hearty consistency, but you can purée it if you prefer. Recipe from How to Cook Everything.

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Posted in Produce, Recipes