Ingredients

• 1/2 pound (1 1/8 cups) black beans, washed, picked over and soaked for 4 to 6 hours or overnight in 1 quart water
• 1 onion, cut in half
• 2 plump garlic cloves, minced
• 1 to 2 sprigs epazote or 2 tablespoons chopped cilantro, plus additional for garnish (optional)
• 1 to 2 teaspoons ground cumin, to taste
• 1/2 to 1 teaspoon ground mild chili powder (more to taste)
• Salt to taste
• 12 corn tortillas
• 1/4 cup chopped walnuts (optional)

Preparation

1. In a large soup pot or Dutch oven combine the black beans with their soaking water (they should be submerged by at least 1 1/2 inches of water; add if necessary), one half of the onion, and half the garlic and bring to a boil. Reduce the heat, cover and simmer gently for 1 hour. Add the remaining garlic, epazote or cilantro if using, cumin, chili powder, and salt to taste and simmer for another hour, until the beans are very soft and the broth thick, soupy and aromatic. Remove from the heat. Remove and discard the onion.

2. Using an immersion blender or a food processor fitted with the steel blade coarsely puree the beans. The mixture should retain some texture and the consistency should be thick and creamy. Heat through, stirring the bottom of the pot so the beans don’t stick. Taste and adjust salt. Keep warm.

3. Slice the remaining onion half crosswise into thin half-moons and cover with cold water while you assemble the enfrijoladas. Heat the corn tortillas: either wrap them in a damp dish towel and heat them, 4 at a time, in the microwave for about 30 seconds at 100 percent power, or wrap in a dish towel and steam for 1 minute, then let rest for 5 minutes.

4. Assemble the enfrijoladas just before serving them. Spoon about 1/2 cup of the hot, thick beans over the bottom of a large lightly oiled baking dish or serving platter. Using tongs, dip a softened tortilla into the beans and flip over to coat both sides with black beans. Remove from the beans and place on the baking dish or platter (this is messy; have the serving dish right next to the pot.) Fold into quarters. Use the tongs to do this, and if you find that the tortilla tears too much, then just coat one side with the black beans, transfer to the baking dish and spoon some of the black beans over the other side, then fold into quarters. Continue with the remaining tortillas, arranging the quartered bean-coated tortillas in overlapping rows. When all of the tortillas are in the dish, spoon the remaining black bean sauce over the top. Drain and rinse the onions, dry briefly on paper towels and sprinkle over the bean sauce. Garnish with cilantro and chopped walnuts if desired and serve at once.

Serves 4

Martha Rose Shulman, New York Times

Ingredients

For the quinoa:

• 3/4 cup regular blond quinoa
• 1/4 cup red quinoa
• 1 1/4 cups water
• 1/2 to 3/4 teaspoon salt, to taste

For the dal:

• 1 cup brown or split yellow lentils (toor dal), rinsed
• 1 teaspoon minced fresh ginger
• 1 1/2 teaspoons turmeric
• 1/2 medium onion (intact), peeled
• Salt to taste
• 1 1/2 tablespoons fresh lime juice or 1/4 cup tamarind water (made from soaking 1 tablespoon tamarind paste in warm water for 10 minutes; optional)
• 2 tablespoons grape seed oil, canola oil, safflower oil or sunflower oil
• 1/2 cup finely minced red bell pepper
• 1 plump garlic clove, minced
• 1 teaspoon cumin seeds
• Cayenne pepper to taste
• 3 tablespoons chopped cilantro

Preparation

1. Rinse the quinoa thoroughly and combine with the water and salt in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes, until the white quinoa displays a little white spiral. Turn off the heat, remove the lid and place a dish towel over the top of the pot. Return the lid and let sit for 15 minutes. The quinoa will now be fluffy. Keep warm.

2. Meanwhile, combine the lentils, ginger, turmeric and onion half (don’t chop it) with 1 quart water and salt to taste (about 1 to 1 1/2 teaspoons) and bring to a gentle boil. Stir only once to make sure there are no lentils sticking to the bottom of the pot. Reduce the heat to medium – the lentils should simmer briskly – and cook uncovered until the lentils are tender, 30 to 40 minutes. Stir in the lime juice or tamarind concentrate and add another 1/2 cup water. Stir together and simmer for another minute. Turn off the heat and using an immersion blender, an Indian mathani (a wooden tool used for mashing dal) or a wooden Mexican hot chocolate mixer, partially pureé the dal. It should be thick but not like a pureed soup.

3. Heat the oil over medium-high heat in a small saucepan or small frying pan (such as an 8-inch omelet pan). Add the cumin seeds and allow to sizzle, stirring, for 10 seconds. Add the garlic and cook until lightly colored, about 15 seconds. Add the red pepper and cook until slightly softened, about 1 minute. Remove from the heat and pour over the lentils. Add the cayenne pepper and 1 tablespoon of the cilantro and stir gently. Taste and adjust seasoning.

4. Serve the quinoa with the dal spooned on top. Garnish with chopped fresh cilantro.

Serves 4 to 6

Martha Rose Shulman, New York Times

Ingredients

• 2 tablespoons olive oil, plus extra for grilling or sauteing if desired
• 3/4 cup finely chopped red onion
• 2 cloves garlic, finely minced
• optional: 1/2 medium jalapeño, or a few tsp. hot paprika
• 1 quart chicken stock or broth
• 1 cup coarse ground cornmeal
• 3 tablespoons unsalted butter
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces Parmesan, grated

Preparation

Preheat oven to 350 degrees F.

In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic (and peppers or paprika, if using), and saute for 1 to 2 minutes, making sure the garlic does not burn.

Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.

Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.

Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

Alton Brown, Food Network

Ingredients

• 1 tablespoon olive oil
• 4 scallions, white part only, minced
• 2 garlic cloves, chopped
• 1 cup drained diced canned tomatoes
• 1/2 cup dry white wine
• 1/3 cup vegetable broth
• 2 tablespoons ouzo or other unsweetened anise-flavored liqueur
• 1 teaspoon chopped flat-leaf parsley plus more for garnish
• 1 teaspoon chopped fresh dill plus more for garnish
• Pinch of dried oregano, preferably Greek
• Kosher salt and freshly ground black pepper
• 12 medium shrimp (about 1/2 pound), peeled, deveined (head on if desired)
• 1 4-ounce block feta
• Slices of country-style white bread, toasted

Preparation

Heat oil in a medium heavy skillet over medium-low heat. Add scallions and garlic; cook, stirring often, until soft, about 3 minutes. Add tomatoes and cook, stirring occasionally, until reduced by half, 4-6 minutes. Remove from heat; add wine, broth, ouzo, 1 teaspoon parsley, 1 teaspoon dill, and oregano. Season with salt and pepper. Cook over medium-high heat, stirring often, until tomato mixture is reduced by one-third, about 5 minutes.

Reduce heat to medium. Season shrimp with salt and pepper. Add shrimp to skillet, arranging around edges. Place block of feta in center of skillet. Cover and simmer until shrimp are cooked through and feta is warm, 4-6 minutes.

Remove skillet from heat. Transfer shrimp and feta to a large shallow bowl, if desired. Garnish with parsley and dill. Serve with toast alongside.

Serves 4 (appetizer)

Bon Appetit, November 2012

Ingredients

• 1 large onion (about 1/2 pound), peeled and quartered
• 1 3-inch piece of fresh ginger
• 3 quarts water
• 1 pound leeks (1 1/2 large), tough ends cut away, halved lengthwise, cleaned and cut in thick slices (including the dark green parts, just discarding the very ends)
• 2 medium turnips (about 10 ounces), peeled and cut in wedges
• 1 pound carrots (3 large), peeled and sliced thick
• 2 ounces mushroom stems (from about 8 ounces mushrooms), or 4 dried shiitakes
• 1 head of garlic, cut in half
• 2 stalks lemon grass, trimmed, smashed with the side of a knife, and sliced
• Salt to taste
• 1 to 1 1/2 tablespoons sugar (to taste), preferably raw brown sugar
• 6 star anise pods
• 5 whole cloves
• 1 tablespoon black peppercorns
• A 2- to 3-inch cinnamon stick
• 1 to 2 tablespoons fish sauce (nuoc mam), to taste (optional)

Preparation

1. Scorch the onion and ginger by holding the pieces above a flame with tongs, or in a dry frying pan if using an electric stove. Turn the pieces until they are scorched black in places on all sides. Slice the ginger lengthwise.

2. Combine the scorched onion and ginger with the water, leeks, turnips, carrots, mushroom stems or dried shiitakes, garlic, lemon grass, salt to taste and 1 tablespoon sugar in a large soup pot and bring to a boil. Tie the spices in a cheesecloth bag and add to the soup. Reduce the heat, cover and simmer for 1 hour. Add the fish sauce if using, and simmer for another hour (2 hours total, with or without the fish sauce). Strain through a cheesecloth-lined strainer. Taste and adjust salt and sugar.

Serves 6

Martha Rose Shulman, New York Times

Ingredients

• 2 oz rye
• 1/2 oz. Fernet Branca
• 1/2 oz. simple syrup
• 1 dash Angostura bitters
• 1 twist lemon peel

Preparation

Stir and strain down into a double-old fashioned glass. Express the lemon oil and wipe the peel along the glass rim before you drop it in.

Kindred Cocktails

Ingredients

• 1 recipe pho broth (about 2 1/2 quarts)
• 3/4 pound rice noodles, preferably wide ones
• 2 medium or 1 large carrot (about 5 ounces) peeled and cut in 1 1/2-inch julienne
• 2 cups edamame (can use frozen, thawed)
• 6 ounces tofu, cut in matchsticks
• 1/2 cup Asian or purple basil leaves, or Italian basil, slivered
• 4 scallions, chopped, or 1/4 cup chopped chives
• 1 cup chopped cilantro (optional)
• Several sprigs fresh mint
• 2 cups bean sprouts (mung are traditional) or slivered romaine leaves (chiffonade)
• 2 to 4 bird or serrano chiles, finely chopped (to taste) or 1/4 teaspoon cayenne (more or less to taste)
• 2 to 3 limes, cut in wedges

Preparation

1. Have the broth at a simmer in a soup pot. Season to taste with cayenne if you are not using fresh chiles.

2. Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.

3. Add the carrots and edamame to the simmering broth and simmer until just tender, about 3 to 4 minutes. Ladle a generous amount of hot broth with the carrots and edamame into the bowls. Divide the tofu among the bowls. Sprinkle on half the cilantro, half the basil leaves and the scallions or chives. Pass the bean sprouts or lettuce, chopped chiles if using, the remaining basil and cilantro (if using), mint sprigs, and the lime wedges. Serve with chopsticks for the noodles and soupspoons for the broth.

Serves 6

Martha Rose Shulman, New York Times

Ingredients

• 1 1/2 oz. bourbon
• 1/2 oz. St. Germain
• 1 oz. juice [good: cranberry cocktail, better: Simply Grapefruit, worse: 100% cranberry]
• 1 egg white
• 1 splash fresh lemon juice

Preparation

Combine in a cocktail shaker. Shake vigorously without ice until frothy. Add ice and shake again, then double-strain into a cocktail glass. Garnish with a lemon wheel.

David Mangiantine, Bar Manager, Farmstead, via Spirit Magazine, Feb. 2013

Ingredients

• 1 lg. butternut squash (or 4 medium sweet potatoes)
• 1 tbsp. flaked almonds
• 2 tbsp. oil
• 2 medium onions, chopped
• 1 tsp. garlic powder
• 3 slices ginger, or 1/2-1 tsp. dried ginger
• 1 red chili, deseeded and sliced, or 1/2 tsp. crushed red pepper
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. mustard seeds
• 1/2 tsp. turmeric
• 3/4 c. coconut milk (about half of a standard 14.5 oz can)
• 1-1.5 c. baby spinach, roughly chopped
• 2 tbsp. cilantro, chopped

Preparation

Peel the squash or sweet potatoes. Discard the seeds and cut the flesh into 1-inch pieces. Toast the almonds in a non-stick frying pan over medium heat for 5-7 minutes and set aside. Heat the oil in a large saucepan and cook the onions until lightly browned, stirring regularly, 12-15 minutes. Add the garlic, ginger, chili, coriander, cumin, mustard seeds, and turmeric. Reduce heat to low and cook until fragrant, 3-5 minutes, stirring regularly. Add the squash or sweet potatoes and coconut milk. Stir and cover, simmer for 20 minutes until just tender. Add the spinach and cilantro, and stir until the spinach is just wilted. Serve with rice, topped with almonds.

Penzey’s Spices

Ingredients

• 1 c. Nutella (which does contain milk)
• 1/2 tbsp. baking soda
• 1 c. flour
• 1/2 c. sugar
• 1/4 c. brown sugar
• 1/4 c. applesauce
• 1 tsp. vanilla

Preparation

Combine the sugars, applesauce, vanilla and Nutella in a bowl. Mix until smooth. Add the flour and baking soda and mix until combined. The dough should be sticky and easy to remove from the bowl. Wrap in plastic wrap and refrigerate for an hour and a half.

Preheat the oven to 350.

Roll into tbsp-sized balls, and place on a baking sheet. Sprinkle (or roll) each cookie in a small bit of sea salt, kosher salt, or fleur de sel. Bake for about 10 minutes until the cookies are puffed and crinkled (they will look under-done, this is normal). Remove from oven and cool for about 5 minutes on a baking sheet and about 5 minutes on a rack.

Emma, Mama Ozzy’s Table