Ingredients

• 3/4 cup half-and-half
• 4 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• Pinch of freshly grated nutmeg
• Salt and freshly ground pepper
• One 2-pound head of cauliflower, cut into 1 1/2-inch florets
• 1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces)
• 3/4 cup plus 2 tablespoons finely shredded Manchego or other mildly nutty semi-aged sheep’s- or cow’s-milk cheese (3 1/2 ounces), such as Gouda
• 1 medium onion, finely chopped
• 1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)

Preparation

Preheat the oven to 400°. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the 1/2 cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.

In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half-and-half and cook, whisking constantly, until thickened, 5 minutes. Remove from the heat. Add 3/4 cup of the Manchego and whisk until melted. Whisk in the nutmeg; season with salt and pepper. Keep warm.

In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.

Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top.

Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.

Food & Wine

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 medium onions, coarsely chopped
• 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped
• 1 1/2 pounds wild mushrooms, cut into 1-inch pieces
• 1 1/2 pounds cremini or white button mushrooms, quartered
• Salt
• Freshly ground pepper
• 4 garlic cloves, smashed
• 1 teaspoon caraway seeds
• 1/4 cup sweet Hungarian paprika
• 1 tablespoon hot Hungarian paprika
• One 28-ounce can diced tomatoes
• 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 pound zucchini, cut into 1-inch pieces
• 6 cups vegetable broth
• 2 bay leaves
• 2 tablespoons fresh bread crumbs
• Sour cream and chopped parsley, for serving

Preparation

In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.

Using the side of a chef’s knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.

Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.

Food & Wine

Ingredients

• 500 g dried linguine
• 3 lemons (zest and juice)
• 6 tbsp. extra virgin olive oil
• 100 g. parmesan cheese, grated
• salt and freshly ground black pepper

Preparation

Cook the linguine according to the instructions on the packet - in a generous amount of boiling, salted water. Drain and return to the saucepan. Mix the lemon juice and zest with the olive oil, then stir in the parmesan so that it becomes creamy. Season and add more lemon to taste. Add the lemon pasta sauce to the linguine shaking the pan to coat each strand. Garnish with some herbs to suit yourself.

Nudo

[CP: This recipe is really flexible. I made it with zucchini and summer squash (sauteeing rather than baking), and substituting the farmer’s cheese for crumbled feta, and it came out great.]

Ingredients

• 6 large poblanos (about 1 1/2 pounds)
• 2 large butternut squash (4 pounds total)—peeled, halved, seeded and sliced 1/2 inch thick
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons coarsely chopped thyme
• Salt and freshly ground black pepper
• 1 large white onion, thinly sliced
• 3 large garlic cloves, thinly sliced
• 1 teaspoon coarsely chopped oregano
• 1/2 cup heavy cream
• 3/4 cup crème fraîche or sour cream
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces farmer cheese (crumbling, dry cottage cheese style cheese)
• Toasted pumpkin seeds, for serving

Preparation

Preheat the oven to 400°. Roast the poblanos directly over a gas flame or under the broiler, turning, until they are charred all over. Transfer the chiles to a bowl, cover tightly with plastic wrap and let them cool. Peel, stem and seed the chiles, then cut them into thin strips.

Brush the butternut squash with 6 tablespoons of the olive oil and spread it on 2 large rimmed baking sheets. Sprinkle with 1 teaspoon of the thyme and season with salt and pepper. Roast for about 25 minutes, until the squash is tender, shifting the pans from top to bottom and front to back halfway through baking. Increase the oven temperature to 425°.

Meanwhile, in a large, deep skillet, heat the remaining 3 tablespoons of olive oil. Add the sliced onion, garlic, oregano and the remaining 1/2 teaspoon of thyme and cook over moderate heat, stirring occasionally, until the onion is softened and fragrant, about 8 minutes. Add the poblano strips and cook until they are very tender, about 5 minutes. Add the heavy cream and simmer until thickened, about 5 minutes. Remove from the heat. Stir in the crème fraîche and season the poblano mixture with salt and pepper.

Spoon half of the poblano mixture into a large baking dish and top with half of the butternut squash and half of the Monterey Jack and farmer cheeses. Repeat with the remaining poblano mixture, butternut squash and both cheeses. Bake in the center of the oven for about 30 minutes, until the gratin is golden and bubbling. Let the gratin rest for 10 minutes. Garnish with the pumpkin seeds and serve.

Food & Wine

Ingredients

• 2 15 ounce cans cooked small fava beans
• 1 tablespoon ground cumin
• 4 cloves garlic, mashed
• ½ cup lemon juice
• ¼ cup olive oil
• 1 medium red onion, finely chopped
• 2 ripe tomatoes, diced
• 1 bunch parsley, finely chopped
• salt and pepper to taste

Preparation

Pour the cooked fava beans with the liquid into heavy saucepan. Add the mashed garlic, the cumin, the salt and the pepper. Bring to a boil. Using a potato masher, mash the fava beans partially and cook over medium heat for 10 minutes. Add the lemon juice, the olive oil and half of the chopped vegetables. Stir, adjust the seasoning and remove from the heat. Spoon the foul moudamas into shallow serving dish and top with the rest of the chopped vegetables.

Sanaa Cooks

Ingredients

• 2 tablespoons curry powder
• 1 ½ teaspoons garam masala
• ¼ cup vegetable oil
• 2 c. chopped onion
• 3/4 lb. potatoes, cut into 1/2" pieces
• 3 cloves garlic, pressed
• 1 tbsp. grated fresh ginger
• 1 - 1 ½ serrano chiles, minced
• 1 tbsp. tomato paste
• ½ head cauliflower, florets (4 c.)
• 1 (14.5oz) can diced tomatoes, blended until nearly smooth
• 1 ¼ cups water
• 1 (15oz) can chickpeas, drained and rinsed
• 8 oz. frozen peas (about 1 1/2 cups)
• ¼ cup heavy cream or coconut milk

Preparation

Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.

Heat 3 tbsp. oil in pot over medium-high heat. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes start to brown. Reduce heat to medium. Add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook 30 seconds. Add toasted spices and cook 1 minute longer. Add cauliflower cook until well coated, about 2 minutes.

Add tomatoes, water, chickpeas, and 1 tsp. salt; increase heat to medium-high and bring mixture to boil. Cover and simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer.

Ingredients

• 3 tablespoons olive oil
• 1 1/2 tablespoons mustard seed
• 2 medium potatoes, diced
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 pound green beans, snapped in to 2-3 inch piece and remove any tough string
• 2 tomatoes, diced
• 1 teaspoon ginger, minced
• 1 teaspoon cumin powder
• 1 teaspoons coriander powder
• 1/2 teaspoons red pepper flakes

Preparation

In a large skillet or Dutch Oven, heat the oil. Add the mustard seeds, and fry until they pop. Add the potatoes, salt, and turmeric, and stir to combine. Toss in the beans, cover and cook for 3 minutes. Add the remaining ingredients and stir to combine well. Cover and allow to cok until potatoes are tender and beans still partially firm. Check often to make sure dish is not sticking. Serves 6.

Edible Nashville

Ingredients

CRUST

• 1 cup walnuts 1/2 cup raw unsalted sunflower seeds 1/2 cup medjool dates 1/4 teaspoon sea salt

FILLING

• 4 local ripe peaches
• 1 cup multicolored raisins
• 5 medjool dates
• 1/4 cup bourbon
• 1/4 cup blackstrap molasses
• 1/4 cup maple syrup
• 1/2 cup nuts (walnuts or almonds are best)
• 2 tablespoons lemon juice

Preparation

Pulse all crust ingredients in food processor until crumbly dough forms. Press into pie pan and set aside.

Large dice ripe peaches and transfer to mixing bowl. In food processor, pulse pitted dates, lemon, bourbon, and maple until mostly smooth. Pour into mixing bowl and toss peaches, raisins, 1/2 cup of nuts, until well-covered. Pour into pie pan over crust and drizzle molasses.

Edible Nashville

Ingredients

• 1 small (7-ounce) can chipotle chiles in adobo
• 2 tablespoons olive oil
• 2 carrots, peeled and chopped
• 2 onions, peeled and chopped
• 4 garlic cloves, minced
• 1 cup red wine
• 2 jalapeño peppers, seeded and chopped
• 1 pound dry black beans (do not soak)
• 2 quarts mild vegetable or chicken stock
• 1 tablespoon dried oregano, preferably Mexican
• 2 bay leaves
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• Red wine vinegar, to taste
• Pickled onions, cilantro, sour cream, avocados (optional, for garnish)

Preparation

Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.

In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.

Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.

Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.

Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.

Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.

Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.

Julia Moskin, New York Times

Ingredients

• 5 tbsp. olive oil
• 1 onion, chopped fine
• 4 garlic cloves, minced
• Pinch cayenne pepper
• 1½ c. water
• ½ tsp. baking soda
• 1½ lb. green beans, trimmed and cut into 2- to 3-inch lengths
• 1 tbsp. tomato paste
• 14.5 oz can diced tomatoes, drained with juice reserved, chopped coarse
• 1 tsp. salt
• ¼ tsp. pepper
• ¼ c. chopped parsley
• red wine vinegar

Preparation

1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Heat 3 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and cayenne and cook until fragrant, about 30 seconds. Add water, baking soda, and green beans and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. Stir in tomato paste, tomatoes and their juice, salt, and pepper.

2. Cover pot, transfer to oven, and cook until sauce is slightly thickened and green beans can be easily cut with side of fork, 40 to 50 minutes (or possibly significantly longer). Stir in parsley and season with vinegar to taste. Drizzle with remaining 2 tablespoons oil and serve warm or at room temperature.

CI