Ingredients

• 1 medium eggplant, peeled and diced very small
• Salt
• 1/4 cup extra virgin olive oil
• 2 medium onions, very finely chopped
• 4 large garlic cloves, minced
• 2 red bell peppers (or one red and one green), peeled, seeded and sliced in thin strips or diced small
• 1 medium zucchini, peeled and finely chopped
• Black pepper
• 1 pound ripe tomatoes, peeled, seeded and chopped, or a 14-ounce can, drained

Preparation

1. Lay eggplant pieces on two layers of paper towels. Sprinkle with salt. After 30 minutes, squeeze out liquid and pat dry.

2. Heat 2 tablespoons oil over medium heat in an earthenware casserole over a flame tamer or in a Dutch oven. Add onions and cook, stirring often, until they soften, about 8 minutes. Add a generous pinch of salt and the garlic, and stir for about 30 seconds. Add the remaining olive oil along with the eggplant, bell peppers, zucchini and black pepper. Turn the heat to low, stir, cover and cook until the vegetables are soft, about 1 hour, stirring occasionally. Stir in the tomatoes, season with salt, cover again and cook until the mixture has reduced to a thick relish, 2 to 3 more hours, stirring occasionally. Taste and adjust seasonings. Before serving, allow to sit for at least 1 hour, or better yet refrigerate overnight.

Yield: 6 servings.

New York Times

Ingredients

• 1 tablespoon tomato paste
• 1 tablespoon white wine vinegar or apple cider vinegar
• 2 teaspoons sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground fenugreek
• 1 teaspoon sweet paprika
• 1/4 cup chopped parsley
• 1/4 cup chopped mint
• 1/4 cup chopped dill
• 1 large eggplant, halved lengthwise and sliced about 1/3-inch thick
• 4 to 6 tablespoons extra virgin olive oil, to taste
• Salt
• 2 medium onions, sliced
• 4 Italian frying peppers or 2 green bell peppers, cut in 2-inch slices
• 4 large garlic cloves, minced
• 1 teaspoon coriander seeds, lightly crushed
• 2 medium zucchinis, sliced about 1/2-inch thick
• Black pepper
• 1 pound tomatoes, peeled and roughly chopped, or a 14-ounce can diced tomatoes, with juice
• 2 bay leaves
• Chopped fresh herbs, for serving
• Yogurt, for serving

OPTIONAL:

• 3 artichoke hearts, quartered
• 1/4 pound green beans, trimmed
• 1/4 pound small okra, ends trimmed

Preparation

1. Stir together the tomato paste, 1/2 cup water, vinegar, sugar, cinnamon, fenugreek, paprika and half the parsley, mint and dill.

2. Heat a large, heavy nonstick skillet over medium-high heat. Toss the eggplant slices with 2 tablespoons of the olive oil and salt to taste. Lightly brown, 3 to 5 minutes, as much eggplant as will fit in one layer in the pan, then turn and lightly brown the other side. Remove to a Dutch oven or earthenware casserole. Repeat with the remaining eggplant. (Alternatively, toss the eggplant with the olive oil in the casserole, cover and roast at 450 degrees for 20 minutes, stirring halfway through.)

3. Turn the heat down slightly and add a tablespoon of oil and the onions to the skillet. Stir often until they soften, about 5 minutes, and add the peppers. Stir until the peppers and onions are limp, 5 to 8 minutes, and stir in a generous pinch of salt, half the garlic and the coriander seeds. Stir until the garlic is fragrant, about 1 minute. Transfer to the casserole with the eggplant. Add another tablespoon of oil and the zucchinis to the skillet. Cook, stirring or turning the zucchinis often until lightly colored on both sides and translucent, about 8 minutes. Season with salt and pepper, add the remaining garlic, stir for 30 seconds to a minute, and transfer to the casserole.

4. Add the tomato paste mixture to the skillet and bring to a boil. Deglaze the pan, stirring and scraping with a wooden spoon. Pour into the casserole, and add the tomatoes, bay leaves, 2 more tablespoons olive oil, if desired, and the artichoke hearts, green beans and okra, if using. Season generously with salt and pepper and bring to a simmer (over a flame tamer if using earthenware). Cover, reduce the heat and cook gently, stirring from time to time, until the vegetables are very soft, about one hour. Stir in the remaining herbs and simmer for another 15 minutes. Taste and adjust seasonings. If possible, refrigerate overnight before serving warm or at room temperature, with yogurt and chopped herbs.

Yield: 6 servings.

New York Times

Ingredients

• 3/4 cup sugar
• 1/2 cup brown sugar
• 1/2 cup butter or margarine, softened
• 1/3 cup milk
• 1 large egg
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1 1/2 cups Fresh or Frozen Cranberries, coarsely chopped
• 1/2 cup chopped pecans
• 1/4 cup finely chopped crystallized ginger

Preparation

Heat oven to 375°F. Lightly grease cookie sheets.

Combine sugar, brown sugar and butter in large mixing bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth. Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.

Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheet; cool on wire rack.

Makes 3 1/2 dozen cookies.

Ocean Spray

Ingredients

• 1 whole baking pumpkin, approximately 4 pounds, rinsed
• 2 teaspoons vegetable oil
• 1 tablespoon unsalted butter
• 1/2 small yellow onion, diced
• 1 teaspoon kosher salt
• 1 clove garlic, minced
• 1 small apple, peeled, cored, and diced
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 2 ounces goat cheese
• 1 teaspoon fresh thyme leaves

Preparation

Heat the oven to 375 degrees F.

Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.

Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.

Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.

Alton Brown

Ingredients

• 1 box (9 ounces) thin chocolate wafers (such as Nabisco Famous chocolate wafers)
• 3/4 stick (6 tablespoons) unsalted butter, melted
• 6 ounces semisweet chocolate, coarsely chopped (do not use chocolate chips)
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1 teaspoon pure chocolate extract or vanilla
• Cocoa powder
• Confectioners’ sugar

Preparation

Heat oven to 350 degrees. Pulverize chocolate wafers in a food processor. Add melted butter; process to mix. (Alternatively, place wafers in zippered plastic bag; finely crush with a rolling pin. Transfer to a bowl; stir in melted butter.) Pat crumb mixture evenly over the bottom of a generously buttered 10-inch springform pan. Bake until set, 8 minutes. Cool on wire rack.

Reduce oven temperature to 300 degrees. For filling, melt chocolate in small bowl in microwave oven on medium (50 percent power), 50 to 60 seconds. Stir until smooth; cool slightly.

Beat cream cheese in large bowl of electric mixer (or food processor) until light. Beat in granulated sugar until smooth. Beat in eggs, one at a time, mixing well after each addition. Transfer 1 cup of this batter to the melted chocolate; mix until smooth. Beat pumpkin into remaining batter in mixer bowl (or food processor). Add cinnamon and chocolate extract; mix well.

Pour pumpkin batter over cooled crust in springform pan. Dollop chocolate batter over pumpkin batter. Swirl chocolate into pumpkin with a small knife making a marbled effect. Bake until set yet still wiggly in center, 50 minutes. Turn off oven, open door slightly and let cool, 1 hour. Cool completely on wire rack. Refrigerate covered up to 3 days. Serve dusted with cocoa powder and confectioners’ sugar.

Ingredients

• 2 1/4 cups flour
• 2 teaspoons ground ginger
• 1 teaspoon each: baking soda, cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon each, ground: cloves, nutmeg
• 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 3/4 cup unsulfured molasses
• 1 cup boiling water
• 1/3 cup coarsely chopped crystallized ginger

Preparation

Sift together flour, ground ginger, baking soda, cinnamon, salt, cloves and nutmeg into a bowl. Mix the butter and brown sugar together in another bowl with an electric mixer on medium-high speed until well blended and smooth, about 3 minutes. Add eggs, one at a time, blending after each. Reduce speed to low; beat in dry ingredients. Add the molasses; beat several seconds until blended. Add the water; beat a few seconds until blended.

Fill two standard-size muffin tins, coated with nonstick spray, about 3/4 full (batter should fill 18 or 19 molds). Bake until tops are set but mixture beneath is jiggly, 10 minutes. Remove pans from oven; sprinkle muffins with crystallized ginger. Return to oven; bake until a tester inserted into the center comes out clean, 9-10 minutes. Cool muffins in tins, 15 minutes. Serve warm or at room temperature.

Ingredients

• 1½ cups sugar
• 2½ pounds pork belly or butt, sliced into thin, inch-long strips
• ½ teaspoon freshly ground black pepper
• 2 tbsp. fish sauce
• 2 heaping teaspoons minced garlic
• 1 dash sesame oil
• 1 medium Vidalia onion, sliced
• 4 scallions, sliced, green part only
• Rice for serving

Preparation

1. Cover bottom of a large, heavy skillet with one cup sugar and place over medium low heat. As soon as it melts and turns golden, add pork, raise heat to medium, and stir until coated. (Sugar will become sticky and may harden, but it will re-melt as it cooks, forming a sauce.)

2. Stir in remaining sugar, salt, pepper and fish sauce. Cover and cook 2 minutes. Uncover, stir in garlic and oil and lower to simmer to reduce sauce for about 20 minutes [CP: Or much longer! Reduce until the sauce has roughly the consistency of your usual Asian-food sticky brown sauce.].

3. Stir in Vidalia onions and cook until translucent, 5 to 7 minutes. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.

Yield: 4 servings.

Michael and Thao Huynh, New York Times

Ingredients

Makes: 6 servings

• 9 cups water
• 4 cloves garlic
• 1 teaspoon salt
• 1/2 white onion
• 2 1/4 pounds pumpkin or winter squash, peeled, seeded, cut in 1/2-inch cubes (about 4 cups)
• 1 tablespoon vegetable oil
• 1/2 pound tomatoes, finely chopped
• 2 sprigs epazote

Toppings: Crumbled queso fresco, chopped onion, chopped green chilies, lime quarters

Preparation

1. Combine water, 2 of the garlic cloves and salt in a stockpot. Cut one slice off the onion half; add to pot. Heat to a boil; cook 5 minutes. Meanwhile, chop remaining onion; reserve. Add pumpkin to the pot; lower heat to medium. Cook until tender, about 20 minutes. Discard onion slice and garlic.

2. Finely chop remaining 2 garlic cloves. Heat oil in a skillet over medium heat. Add chopped garlic and chopped onion; fry until translucent, 1 minute. Add tomatoes; fry until reduced, about 5 minutes.

3. Place about 1 cup cooked pumpkin in a blender with some broth; puree. Return to pot. Add tomato mixture to soup. Season with salt if necessary. Add epazote; simmer over low heat, about 10 minutes. Set aside to season, about 30 minutes. Heat through; serve with toppings as desired.

Diana Kennedy, Chicago Tribune

Ingredients

• 1 cup of water
• 1 1/2 tsp salt
• 2 cups (240 g) of whole wheat flour
• 1 cup (120 g) of whole wheat pastry flour
• 2 1/2 tsp of yeast
• 1 teaspoon sugar
• about 1/3 cup corn meal on baking sheet

Preparation

Add all ingredients (except cornmeal) to a bread maker and set it on the dough cycle. After the dough cycle concludes (about 1 hour and 20 minutes), remove the dough and divide into two balls. Roll each ball in a cylinder about 12 inches long. Make sure the cylinder is consistently the same width. Pour corn meal in two strips on a cookie sheet. Cut slits in the baguettes with a sharp knife. Brush the tops of each baguette with water to keep the dough from drying out. Cover with a towel and place somewhere warm for about 45 minutes. After 45 minutes, preheat the oven to 450º. Brush the baguettes with more water and place in the oven. Bake for 20 minutes. Cool on a rack. Bread will be very crisp on the outside, but still soft inside.

Adapted from healthy vegan blog

Ingredients

• 1 box okra
• 1 onion, sliced
• 1 lg. can tomatoes or 1-2 lg. fresh tomatoes
• dried basil or oregano (optional)

Preparation

Cut the stem tips off the okra (but don’t cut off the top of the pod)

Saute sliced onion in olive oil or butter until translucent.

Add chopped fresh or canned tomatoes.

Add okra, salt and pepper.

Add enough water to keep it from sticking.

Simmer until it looks like it’s supposed to. (Taste before done and if the tomatoes are too tart, add a pinch of sugar.)

If you want, you can and an herb of your choice. Oregano is good. Basil, too.