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

• 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

• 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 small to medium orange
• 1 lemon
• 6 oz. raw almonds
• 1 c. all-purpose flour
• 1 tbsp. baking powder
• 4 eggs
• 1/2 tbsp. salt
• 1 1/2 c. sugar
• 2/3 c. olive oil
• powdered sugar

Preparation

1. Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat; then reduce the heat and simmer for 30 minutes. Drain and cool.
2. Preheat the oven to 325 degrees, and set a rack in the middle. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse in a food processor until ground.
3. Set oven to 350 degrees, and grease a 9-inch springform pan.
4. When the citrus is cool, cut the lemon in half and discard the pulp and seeds. Cut the orange in half and discard the seeds. Put the fruits in the food processor and process almost to a paste.
5. In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds, and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hours. Remove and dust with powdered sugar.

New York Times Magazine, Adapted from Molly Wizenberg

Ingredients

For the flans:

• 6 oz soft fresh goat cheese, at room temperature
• 6 large eggs, at room temperature
• 1 c. heavy cream or half and half, at room temperature
• large pinch freshly grated nutmeg
• salt and white pepper

For the croutons:

• olive oil
• sourdough baguette or bread, thinly sliced
• split garlic cloves
• finely chopped parsley, chives, rosemary, and thyme
• salt and white pepper

For the salad:

• mixed salad greens
• olive oil
• sherry vinegar
• grated aged goat cheese
• salt and white pepper

Preparation

For the flans:

1. Center rack in oven and preheat to 300. Grease or spray six four-ounce (or vice-versa) custard cups, and place them in a small baking pan.

2. Whisk (or hand-mixer mix) together the goat cheese and eggs until smooth. Whisk in (just to combine) cream, nutmeg, salt and pepper.

3. Pour into cups. Add hot water to halfway up the cups. Cover tightly with foil. Poke two holes in the opposite corners of the pan. Bake for 50 minutes – if you tap the cups gently, the flan shouldn’t jiggle.

4. Remove from the oven and let stand 10 minutes, covered. (If not serving immediately, refrigerate and reheat in a water bath on top of the stove, or a microwave on low.)

For the croutons:

Toast the bread in the olive oil in a skillet. Rub with garlic, sprinkle with herbs, salt and pepper.

To finish:

Make salad. Run a knife around the edge of the flans, and invert on a serving plate. Add a mound of salad, two croutons, and grate more cheese over all.

Serve as-is, or in the middle of a bowl of soup (like barley-mushroom, or tomato).

Daniel Boulud

Ingredients

For tart shell:

• 2 tablespoons almonds with skins, toasted and cooled
• 3/4 cup all-purpose flour
• 1/4 cup confectioners sugar
• Pinch of fine sea salt
• 1/2 stick cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg yolk
• 3 1/2 tablespoons fruity olive oil (preferably French)

For lemon curd:

• 3 large lemons
• 3/4 cup granulated sugar
• 2 teaspoons cornstarch
• 2 whole large eggs plus 2 large yolks
• 1/2 stick unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons fruity olive oil (preferably French)

Preparation

Make tart shell:

Preheat oven to 425°F with rack in middle.

Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Add yolk and oil and pulse until just incorporated and a very soft dough has formed.

Spread dough evenly over bottom and up side of a 9" tart pan with offset spatula. Chill until firm, about 30 minutes.

Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.

Make curd:

Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.

Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.

Remove from heat and whisk in butter and oil until smooth.

Assemble tart:

Pour lemon curd into cooled shell and chill until set, at least 2 hours.

Gourmet, May 2008

Ingredients

• 2 cups plus 2 quarts cold water
• 1/4 c. plus 2 tbsp. kosher salt
• 10 black peppercorns
• 1 head of garlic, unpeeled and cut in half crosswise
• 3 quarts (about 2 lb.) small pickling cucumbers, any stems trimmed to 1/2"
• 5 purple shiso leaves

Preparation

In a small saucepan over high heat, bring 2 cups water to a boil. Remove from heat and add the salt, peppercorns, and garlic. Let cool, and then add the mixture to 2 quarts cold water. Place the cucumbers and shiso leaves in a large crock or food-safe plastic container. Pour the brine mixture over the cucumbers, covering them completely. Place one or more small plates on top of the cucumbers to keep them completely submerged. Store in a cool, dark room for three days to a week, checking every day or so and removing any mold or foam that rises to the top. The pickles are done when they are pleasantly sour and tangy but still firm. Store refrigerated for several weeks.

Garden and Gun, August/September 2012

Ingredients

• 2 bunches of radishes
• 1 cup plain white vinegar
• 1/2 cup sugar
• 2 tbsp. kosher salt
• 3 cups water
• 2 fresh Thai chiles, split lengthwise
• 4 garlic cloves
• 1 small piece of ginger, peeled and cut into thin rounds

Preparation

Wash and trim the radishes, leaving about half an inch of stem. Cut the radishes in half lengthwise and put them in a 2-quart jar with a lid. In a small nonreactive saucepan, combine the vinegar, sugar, and salt with water and bring to a boil. Cook for a minute to dissolve the sugar and salt completely. Remove from heat and let cool until warm. Add the chiles, garlic, and ginger to the jar and pour enough of the warm liquid over the radishes to completely cover them. Let cool, then cover and refrigerate for at least twenty-four hours and up to several weeks.

Garden and Gun, August/September 2012