Thumbing through the recipes, I doubted it at first glance. A quarter-cup tomato paste seemed like a bad idea. But guess what? I made it and loved it. The soup is as delicious as it is simple to prepare.

Easiest Vegetable Soup

Yield: 4 servings

INGREDIENTS

3 tablespoons olive oil

1 large yellow onion, chopped

1 tablespoon minced garlic

1/4 cup tomato paste

1 teaspoon salt, plus more to taste

Black pepper to taste

6 cups vegetable broth or water

3 cups chopped firm vegetables, such as carrots, winter squash, cauliflower, broccoli or root vegetables

3 cups chopped soft vegetables such as zucchini, bell peppers, green beans or any greens

3 cups cooked or canned beans or fresh or frozen corn kernels or peas

Garnish 1/2 cup chopped fresh basil

DIRECTIONS

1. Put oil in large pot or Dutch oven on medium-high heat. Add onion and garlic. Cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Stir in tomato paste and cook until it dries out a bit, a minute or two. Sprinkle with salt and pepper.

2. Add broth or water and scrape up any bits on the bottom of the pan. Add firm vegetables and bring to boil. Adjust heat so the mixture gently bubbles. Cook, stirring once in a while, until vegetables are soft, 10 to 20 minutes, depending on the kinds you’re using.

3. Add zucchini or other soft vegetables, along with beans or corn or peas. Return to boil, then lower the heat so the mixture bubbles gently. Cook, stirring once in a while, until everything is quite soft, another 10 to 15 minutes. Stir in basil; taste and adjust seasoning as needed.

Source: “Eat Vegan Before 6:00” by Mark Bittman (Clarkson Potter, $26)

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

Fried Onion Burgers are an Oklahoma specialty, a version that boasts a crisp crust of caramelized onions on the meat patty. It’s a technique that can turn burgers into an irresistible meal.

The raw onion isn’t layered on top of the meat. Instead, the 1/8-inch thick onion slices are salted and wrung out in a clean towel to remove excess water. Ground beef is formed into balls and pressed against a mound of onions to form a patty and in the process the onions stick.

Traditionally these burgers are topped with slices of American cheese. That’s fine, but I prefer sliced cheddar or provolone. If you like, you can butter and grill the buns, and then top with lettuce, tomato, and pickles.

Fried Onion Burgers

Yield: 4 servings

INGREDIENTS

1 large yellow onion, halved, placed cut side down, cut into 1/8-inch thick crosswise slices

1 1/2 teaspoons salt, divide use

3/4 teaspoon black pepper, divided use

1 pound (85 percent lean) ground beef

1 tablespoon unsalted butter

1 teaspoon vegetable oil

4 slices American cheese (4 ounces)

4 hamburger buns, toasted if desired

DIRECTIONS

1. Toss onions with 1 teaspoon salt in colander and let sit for 30 minutes, tossing occasionally. Transfer onion to clean dish towel, gather edges, and squeeze onion dry. Sprinkle with 1/2 teaspoon pepper.

2. Divide onion mixture into 4 equal mounds on rimmed baking sheet. Divide ground beef into 4 equal portions, then gently shape into balls. Place beef balls on top of onion mounds and flatten beef firmly so onions adhere and patties measure 1/4-inch thick.

3. Season patties with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Melt butter and oil in 12-inch nonstick skillet over medium heat. Using spatula, transfer patties to skillet onion side down and cook until onion is deep golden brown and beginning to crisp around edges, 8 to 10 minutes. Flip patties, increase heat to high, and continue to cook until well browned on second side, about 2 minutes. Transfer burgers to platter and let rest for 5 minutes. Place 1 slice American cheese on each bun bottom. Serve burgers on buns.

Source: “The Modern Pantry” from America’s Test Kitchen

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

Two things. Be sure to use a metal baking pan and not a glass baking dish in this recipe. And two, when the marshmallow topped beauty goes under the broiler, keep a watchful eye on it.

S’Mores Brownies

Yield: 16 brownies

INGREDIENTS

Crust:

6 whole graham crackers, crushed into crumbs (3/4 cup)

4 tablespoons unsalted butter, melted

1 tablespoon sugar

Brownies:

8 tablespoons ( one stick) unsalted butter

3 ounces unsweetened chocolate, chopped

2/3 cup (3 1/3 ounces) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup (7 ounces) granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups miniature marshmallows

DIRECTIONS

1. Adjust oven rack to middle position and preheat oven to 350 degrees. Make foil sling for 8-inch square metal baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other with extra foil hanging over edges of pan. Push foil into corners and up the sides of pan, smoothing foil flush to pan. Grease foil.

2. For the crust: Using your fingers, combine graham cracker crumbs, melted butter and sugar in bowl until evenly moistened. Sprinkle mixture into prepared pan and press firmly into even layer. Bake until firm and lightly browned, 8 to 10 minutes.

3. For the brownies: While crust is baking, microwave butter and chocolate in bowl at 50 percent power, stirring often, until melted and smooth, 1 to 3 minutes; let cool slightly.

4. Whisk flour, baking powder, and salt together in a second bowl. Whisk sugar, eggs, and vanilla together in large bowl. Whisk chocolate mixture into sugar mixture until combined. Using rubber spatula, stir in flour mixture until just incorporated.

5. Transfer batter to pan with crust and smooth top. Bake until toothpick inserted in center comes out with a few moist crumbs attached, 22 to 27 minutes, rotating pan halfway through baking. Remove pan from oven and heat broiler.

6. Sprinkle brownies evenly with a single layer of marshmallows. Return brownies to oven and broil until marshmallows are lightly browned, 1 to 3 minutes. (Watch oven constantly; marshmallows will melt slightly but should hold their shape.) Immediately remove pan from oven. Let brownies cook completely in pan on wire rack, about 2 hours.

7. Using foil overhang, remove brownies from pan. Slide foil out from under brownies. Spray knife with vegetable oil spray to prevent marshmallows from sticking. Cut into 16 squares. Serve.

Source: “Everything Chocolate” from America’s Test Kitchen

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

Sometimes called a Dutch baby, this breakfast or brunch treat is much like a popover. It’s a great emergency treat for unexpected guests.

Lemon-Kissed Skillet Pancake with Whole Blueberry Syrup

Yield: 4 small servings

INGREDIENTS

1/2 cup all-purpose flour

1/2 cup whole milk or 2% milk

2 large eggs, lightly beaten

1/2 teaspoon minced lemon zest (colored portion of peel)

4 tablespoons butter, cut into 4 pieces

Whole Blueberry Syrup: 1 cup maple syrup, 1/2 cup fresh blueberries

1 tablespoon fresh lemon juice

1 tablespoon powdered sugar

DIRECTIONS

1. Adjust oven rack to middle position. Preheat oven to 425 degrees.

2. In a medium bowl, combine flour, milk, eggs, and zest. Mix until well combined, but some small lumps should remain.

3. Melt butter on medium-high heat in large, ovenproof skillet. I use a shallow ovenproof 12-inch non-stick skillet with curved sides. When butter is melted and very hot (but not browned), remove from heat and pour batter in center. Bake for 18 minutes or until nicely browned and puffy. Meanwhile prepare syrup: Place syrup and whole blueberries in small saucepan. Place on medium heat and cook until heated through, about 4 minutes.

4. Remove pancake from oven (remember the handle is very hot). Sprinkle lemon juice on top of pancake. Place powdered sugar in a small sieve and lightly dust over surface. Cut into 4 servings and accompany with warm blueberry syrup.

Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

The photo motivated me to pull down one of the culinary icon’s cookbooks and thumb through its pages to find a recipe with ingredients that I had on hand. “Jacques Pepin More Fast Food My Way” showcases dishes that are quick and easy to prepare, unlike the elaborate concoctions that he once cooked as personal chef to Charles de Gaulle. These are dishes that he makes at home when time is tight. Fast, but fresh.

I turned to his Tapioca Banana Coconut Pudding, a comfort dessert that he described as simple, homey, and creamy. He uses the Minute brand of tapioca. The pudding cooks in a flash.

Honey gives the dessert modest sweetness and lime zest adds subtle perkiness. A generous amount of sweetened whipped cream offers a lovely finale.

Tapioca Banana Coconut Pudding

Yield: 4 to 5 servings

INGREDIENTS

1 cup canned coconut milk, see cook’s notes

1 cup whole milk, plus a few more tablespoons if needed

1/2 cup Minute tapioca

1/3 cup honey

2 teaspoons finely grated lime zest

1/3 cup dried cranberries

2 medium-sized bananas

Garnish: Sweetened whipped cream

Cook’s notes: Canned coconut milk often has a layer of solids at the top of the liquid. Open the can and stir the contents together before measuring (there may be some very small lumps so don’t be concerned).

DIRECTIONS

1. Combine the coconut milk and milk in a deep, medium saucepan and sprinkle tapioca on top. Mix the tapioca into the mix using a whisk and bring to a boil, stirring occasionally. Reduce the heat and boil gently for 1 minute. Remove from heat and stir in the honey, lime zest, and cranberries. The pudding should be creamy and soft. If it is too thick, add a couple of additional tablespoons of milk and stir it in.

2. When the pudding is at room temperature peel and slice bananas into the pudding. Mix well. The bananas will not discolor if they are covered well with the pudding. Transfer to small glassed or custard cups. Refrigerate until cold. Serve topped with a generous amount of sweetened whipped cream.

Source: Adapted from “Jacques Pepin More Fast Food My Way”

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her @CathyThomas Cooks.com.

Informal late summer get-togethers around the patio table welcome luscious dips. Traditional concoctions or those that make a delectable detour from the expected, encourage chatting and conviviality.

Sturdy potato chips, pita chips, and sturdy tortilla chips are fine dippers but think about including other scooper-uppers. Fresh vegetables, raw or quickly blanched until tender crisp and chilled; fingerling or small Dutch Baby potatoes, halved and baked in a little white wine and olive oil; or mini-toothpick skewers of cubed roasted chicken breast and grape tomato adorned with a small fresh basil leaf.

Here are some dip options for easy-peasy entertaining.

Whipped Feta Dip

In a couple of seconds, chunks of tangy feta cheese become a light, creamy dip. Whirl it in a food processor and voila, it’s smooth and soft enough to be scooped up. Cayenne pepper is optional. It gives the mix a spicy-hot edge; it can be omitted, or the amount can be reduced. If you like, stir in some minced chopped fresh herbs, such as cilantro or basil and parsley. Or stir in some chopped olives or drain, pat dry and chop some sun-dried tomatoes.

The dip can be refrigerated for up to 2 days. Bring it to room temperature before serving. I like to accompany it with sliced baguette (providing a small knife for spreading), sturdy tortilla chips, or pita chips.

Yield: 2 cups, about 8 servings

INGREDIENTS

1 pound feta cheese, see cook’s notes

1/3 cup extra-virgin olive oil, plus extra for drizzling

1 tablespoon fresh lemon juice

1/4 to 1/2 teaspoon ground cayenne pepper

1/2 teaspoon freshly ground black pepper

Cook’s notes: If you are using blocks of feta cheese, rinse them and pat them dry; then cut them into 1/2-inch squares. If using crumbled feta, it is ready to use.

DIRECTIONS

1. Process all ingredients in food processor until smooth, about 20 seconds, scraping down sides of bowl as needed. Transfer to serving bowl. Drizzle with a little extra-virgin olive oil. Serve with dippers of choice, such as sliced baguette, sturdy tortilla chips, raw vegetables, or pita chips.

Source: “The Modern Pantry” by America’s Test Kitchen

Cheesy Baked Crab and Corn Dip

Crystelle Pereira showcased her baking skills and winning flavor combinations on “The Great British Bake-Off” TV show. Her new cookbook, “Flavor Kitchen,” highlights her vibrant dishes with creative twists.

She wrote that she loves crab and corn soup, adding that the combination is even more delicious when turned into a cheesy dip. She likes to serve it with shrimp chips but advises that tortilla chips or crusty bread work well, too.

Yield: 6 to 8 servings

INGREDIENTS

Kernels from 4 ears of corn (about 4 cups), or 4 cups frozen or drained canned corn, divided use

1 cup (7 ounces) cream cheese, room temperature

1/4 cup sour cream

1/4 cup mayonnaise

2 tablespoons fish sauce, see cook’s notes

1 tablespoon light soy sauce

1 teaspoon olive oil, for frying

5 large green onions, roots trimmed, thinly sliced (white and green parts separated)

2 garlic cloves, finely chopped

1 teaspoon dried red chili flakes, or less to taste

Scant 1 cup (7 ounces) fresh crabmeat (including brown meat)

1/3 cup (1 1/2 ounces) grated cheddar cheese

2/3 cup (1 3/4 ounces) grated Parmesan cheese

1 cup (3 1/2 ounces) grated mozzarella cheese, divided use

Salt and ground black pepper

For serving: shrimp crackers, or tortilla chips or crusty bread

Cook’s notes: Fish sauce is sold at many supermarkets in the Asian specialty section or at Asian markets. Fish sauce is salty and savory; it adds umami to the dish.

If using fresh corn, cut the kernels off the cob. Use a chef’s knife to cut the cobs in half crosswise. Stabilize the cobs by standing them on their cut ends on a rimmed baking sheet (to catch the kernels), then slice the kernels from the cob.

DIRECTIONS

1. Preheat oven to 400 degrees. Place half of the corn in food processor, along with the cream cheese, sour cream, mayonnaise, fish sauce and soy sauce. Blitz until smooth and transfer to a bowl.

2. Heat oil in a 10-inch ovenproof pan over low heat. Once warm, add green onions (white part) along with garlic and chili flakes; fry for 2 to 3 minutes until fragrant. Remove from heat and add to the corn in the bowl.

3. To the mixture in the bowl, add remaining corn along with the crabmeat, cheddar, Parmesan, half of the mozzarella, and the green parts of the green onions. Season with salt and pepper to taste. Mix thoroughly to combine.

4. Transfer back to the pan and flatten out with the back of a rubber spatula. Top with remaining mozzarella, then place in the preheated oven and bake for 20 minutes, until the cheese has melted and the mixture is bubbling.  Serve warm with shrimp crackers, tortilla chips, or crusty bread.

Source: Adapted from “Flavor Kitchen” by Crystelle Pereira

Mom’s Three-Ingredient Clam Dip

Throughout my childhood, clam dip was always part of our casual gatherings. Mom’s oh-so-creamy dip was famous with neighbors and friends. It was so delicious, folks thought it was a complicated blend of ingredients.

It was a simple concoction, made with only three ingredients: cream cheese, minced canned clams and garlic salt. Mom made it the day before the party and stored it in the refrigerator. Chilling often made it too thick for dipping, so she’d thin it out with a little milk before spooning it into the center of a butter-yellow Lazy Susan and surrounding it with the biggest, sturdiest potato chips she could find.

Yield: About 1 1/2 cups

INGREDIENTS

1 (8-ounce block) cream cheese, room temperature

1 (6.5-ounce) can minced clams

Garlic salt to taste

Cook’s notes: To doll it up, sprinkle with a smidgen of Spanish smoked paprika just before serving. Serve with the biggest, sturdiest potato chips, plus peeled carrots, and celery sticks. Often Mom would double the recipe for large groups.

DIRECTIONS

1. Place softened cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Drain half of the juice from the clams into a small bowl, reserving it for later use. Add clams and remaining juice to cream cheese; mix on medium speed until well combined, scraping down sides and paddle with a spatula as needed. Add garlic salt to taste and mix to combine. You want a consistency that is dip-able; add more clam juice if necessary.

2. If desired, cover and refrigerate (and refrigerate any leftover clam juice). Dip will thicken with chilling. Mix in either reserved clam juice or milk to reach desired consistency.

Source: Harriett Young

Salsa Verde

Made with roasted tomatillos, salsa verde adds a refreshing citrusy taste to whatever it tops. I like to serve it as a dip accompanied with tortilla chips when I have guests who are vegan. Add diced mango if you like. I use jalapeño chili, but for a spicier version use a serrano. (Use caution when working with fresh chilies. Wash hands and work surface thoroughly upon completion and do NOT touch eyes or face.)

Yield: 6 to 8 servings

7 medium tomatillos

1 fresh jalapeño chili

5 to 6 sprigs fresh cilantro

1/4 cup water

1/4 cup finely diced yellow onion

Salt to taste

For serving: tortilla chips

Cook’s notes: Some other ways to use chili verde, add it to mayonnaise to use in tuna or chicken salads. Add halved cherry tomatoes and spoon over grilled steak.

DIRECTIONS

1. Start by adjusting oven rack 4 to 5 inches below broiler element; preheat broiler. Place tomatillos (husked, rinsed, washed and dried with paper towel) and 1 jalapeno (stem removed) in single layer on rimmed baking sheet. Broil until blackened in spots and blistered, about 5 minutes. Turn over with tongs and roast the other side, 3 to 4 minutes, or until blistered. Cool on baking sheet.

2. Place roasted and cooled tomatillos and jalapeno in blender with juices from pan. Add cilantro and water, and then whirl until pureed. Place in bowl; add onion and season to taste with salt. Stir to combine. Refrigerate, airtight, up to 4 days. Bring to room temperature for serving.

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

It’s delicious as a side dish served with grilled pork or lamb. To make it a meaty entrée, toss in some cubed cooked chicken (boned and skinned) at the beginning of step number three.

The recipe yields about 12 servings, making it perfect for a potluck or party. If you want a smaller amount, reduce the ingredients by half.

Couscous with Plums and Fresh Mint

Yield: About 13 cups, amounts can be halved if desired

INGREDIENTS

4 1/2 cups water

1/4 cup extra-virgin olive oil

1 teaspoon ground cumin

2 teaspoons salt

2 (10-ounce) packages couscous (3 1/3 cups uncooked)

1/2 cup dried currants or golden raisins

1/2 cup chopped dried apricots

4 small shallots, or 2 large shallots, minced (about 4 tablespoons)

1/2 cup rice vinegar

1/3 cup honey

1/2 cup extra-virgin olive oil

3 tablespoons chopped fresh mint

Garlic salt, to taste

1 bunch green onions, trimmed and thinly sliced, including half of dark green stalks

Lemon juice to taste (juice of 1 to 2 lemons)

Freshly ground black pepper to taste

1 cup shelled pistachios (salted or unsalted)

4 pitted plums, cut roughly into 1/2-inch pieces

Garnish: Chopped fresh mint and sprigs of fresh mint for garnish if desired

DIRECTIONS

1. In large saucepan combine water, oil, cumin, and salt; bring to boil on high heat.  Remove from heat and stir in couscous. Cover and let stand 5 minutes. Add raisins and apricots. Fluff with fork.

2. Prepare the dressing. Combine shallots, vinegar, honey and olive oil; stir vigorously to blend. Stir in mint and garlic salt. Toss dressing with couscous. Add green onions and toss. Taste and adjust seasoning, adding lemon juice and pepper, and additional salt as needed. (Amount of lemon juice will vary depending on tartness of the plums).

3. Add nuts and plums; toss. Garnish servings with chopped fresh mint, and if desired, a nice sprig of mint.

Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley, $29.99)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

Don’t get me wrong. When temperatures soar, I think cold entrees are the ticket. But a warm, sweet finish to the meal makes it cozy. So just before we sit down to dine on a cold-plate special, I slip a fruit-laden delicacy into the oven. Usually, it’s ready to eat at just about the time the last dinner dish is loaded into the dishwasher. Capped with a scoop of ice cream or a crown of whipped cream, peach cobbler is a favorite.

This American deep-dish fruit dessert has a rich, biscuit-type topping baked on top of the fruit. Peaches are delicious, and blueberries can be added if you like. Add a smaller amount of the berries than peaches, such as five cups of sliced peaches and two cups of blueberries.

Peach Cobbler

Serves 8

INGREDIENTS

9 medium-size ripe yellow-flesh peaches

2 tablespoons fresh lemon juice

1/2 cup granulated sugar

1 1/3 cups all-purpose flour

3 tablespoons granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup ( 1/2 stick) cold butter, cut into small pieces

2/3 cup buttermilk (shake closed carton before measuring)

2 teaspoons granulated sugar

1/4 teaspoon grated nutmeg

Ice cream or sweetened whipped cream, for serving

DIRECTIONS

Adjust oven rack to middle position. Preheat oven to 400 degrees.

Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness. If they are super ripe, it may take less time. Remove peaches with a slotted spoon and run cold water on them. Slip off skin. Cut peaches into wedges (twist the knife against the pit to release the slices) and place in either a deep, 10-inch pie plate or a 2-inch-deep 2-quart baking dish.

Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil and bake 15 minutes, until the peaches are hot and juices bubble. Meanwhile, make topping: In a large bowl, mix flour, sugar, baking powder and baking soda. Cut in butter with a pastry blender or rub with your fingers, until mixture resembles small peas. Pour buttermilk over top. Toss with a fork until the mixture clumps together.

Using 2 large spoons, drop heaping tablespoons of dough over peaches in a single layer. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.

Bake until biscuits are golden brown and a toothpick inserted into them comes out clean, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving. Serve with ice cream or sweetened whipped cream.

He spoons it over grilled tri-tip, but it’s delicious atop any grilled-to-perfection steak.

Shishito peppers have notes of sweetness and are slightly smoky. Generally, they are mild, but are occasionally blessed with spicy heat. There’s no way to look at them and determine their degree of mouth fire. I suggest tasting the gremolata before serving. If it’s too fiery, pass the gremolata at the table, warning guests with sensitive palates to just try a smidgeon on their beef. Nine out of ten times the shishitos will have a just-right personality. But I think it is best to sample the sauce just to make sure.

Shishito Gremolata

Yield: 4 to 6 servings

INGREDIENTS

Metal or wooden skewers; see cook’s notes

20 fresh shishito peppers

1/2 cup chopped fresh parsley

1 garlic clove, chopped

1/2 teaspoon lemon zest

3 tablespoons fresh lemon juice

1 tablespoon chopped shallot

1/2 cup chopped walnuts, see cook’s notes

3 tablespoons olive oil

Salt and ground black pepper

Grilled steaks, about 2 to 3 pounds

Cook’s notes: If using wooden skewers, soak them in water for 30 minutes before threading on the chilies. I like to toast the walnuts before adding them to the mix. I spread them on a rimmed baking sheet and toast them in a 350-degree oven until lightly browned, about 5 to 6 minutes. Keep an eye on them because they burn easily. Cool them before adding to the shishito mixture. Use caution when working with fresh chilies; do not touch your face or eyes.

DIRECTIONS

1. Thread shishitos on the skewers. Place over direct heat on medium-high heat on barbecue grill until charred on the first side, about two minutes. Flip and repeat. Once they are blistered and charred, remove them from the grill and let them cool for a few minutes.

2. Remove stems and most seeds from the shishitos and chop them. Place them in a bowl with parsley, garlic, lemon zest, juice, shallot, walnuts, and olive oil. Mix well, adding salt and pepper to taste.

3. Slice steak and serve with Shishito Gremolata spooned on top.

Source: Adapted from “”Chiles and Smoke” by Brad Prose (Harvard Common Press)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

Try to work quickly once the kisses are formed on the parchment-lined baking sheet; they tend to deflate if left to sit too long before baking.

Meringue Kisses, With or Without Peppermint Candies

Yield: About 72 cookies

INGREDIENTS

Parchment paper

2 large egg whites

1/8 teaspoon cream of tartar

1/8 teaspoon table salt

2/3 cup (4 2/3 ounces) granulated sugar

1/2 teaspoon vanilla extract

2 cups (12 ounces) mini semisweet chocolate chips, divided use

Optional: 3 tablespoons crushed peppermint candies (about 7 round peppermint candies, crushed)

2 teaspoons vegetable oil

DIRECTIONS

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 275 degrees. Line 2 baking sheets with parchment paper.

2. Using an electric stand mixer fitted with the whisk attachment, whip egg whites, cream of tartar, and salt on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. With the motor running, gradually add sugar and vanilla; whip until glossy, stiff peaks form, 2 to 3 minutes (“glossy” is important here — do not overbeat the mixture). Using rubber spatula, gently fold in 1 cup of mini chocolate chips and if using, crushed peppermints.

3. Using a spoon or pastry bag fitted with 1/2-inch plain tip, dollop or pipe 1 teaspoon mounds of meringue, about 1 inch high, onto prepared sheets, spacing them about 1 inch apart. Bake until exterior begins to crack and turn light golden brown, 25 to 30 minutes, switching and rotating sheets halfway through baking. Transfer sheets to wire rack and let cool completely on sheets.

4. Microwave the remaining 1 cup chocolate chips in microwave-safe bowl at 50 percent power, stirring occasionally, until melted, about 1 minute. Stir in oil until incorporated. Dip bottom of cooled cookies in melted chocolate, scrape off excess, and place cookies on a freshly lined baking sheet. Let chocolate set for at least 1 hour before serving.

Source: “Everything Chocolate: A Decadent Collection of Morning Pastries, Nostalgic Sweets, and Showstopping Desserts” by America’s Test Kitchen (America’s Test Kitchen)

His “Michael Symon’s 5 in 5 for Every Season” cookbook (Clarkson Potter) is a treasure of quick, easy recipes. From its pages, I’m very fond of his simple Spicy Salami, Cantaloupe and Mint Salad, a tasty mix of sweet, salty, and spicy flavors. He writes that the salad will surprise guests and family. It will wow them. Indeed.

Spicy Salami, Cantaloupe and Mint Salad

Yield: 4 servings

INGREDIENTS

2 tablespoons white wine vinegar

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper to taste

3 to 4 ounces thinly sliced salami, cut into narrow strips, see cook’s notes

2 cups (or a little more) medium-diced ripe cantaloupe, see cook’s notes

1/4 cup thinly sliced red onion

2 tablespoons chopped fresh mint leaves

1/2 cup whole plain Greek yogurt

Cook’s notes: At my local supermarket there are two varieties of spicy salami, salami Calabrese (sometimes labeled “picante” but sometimes just designated spicy) and hot sopressata. You may notice in the photo that the cantaloupe looks like it is cut into small wedges. I like to prep the melon by cutting a shallow slice off the top and bottom. Then I stand it up and cut off the peel in wide slices, top to bottom, following the contour of the melon. Then I cut it in half from top to bottom and scoop out the seeds. Cut into narrow top to bottom wedges, I cut the wedges crosswise into 1/2-inch slices. Because the pieces tend to be a little bigger than if they were diced, I use 2 1/2 cups rather than just two. Voila!

DIRECTIONS

1. In a medium bowl, whisk together the vinegar and olive oil. Season lightly with salt and pepper and whisk to dissolve salt. Add the salami, cantaloupe, red onion, and mint; toss to combine.

2. Serve salad on plates topped with a dollop of yogurt.

Source: “Michael Symon’s 5 in 5 for Every Season” by Michael Symon with Douglas Trattner (Clarkson Potter)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

Pip Payne, author of “The Slimming Foodie in Minutes: 100 + Quick-Cook Recipes Under 600 Calories” (Aster), likes to make lamb kofta for her children. She forms the meat mixture into balls and bakes them rather than skewering and grilling. She suggests “for a cheeky little addition” that readers stuff each kofta sphere with a 1/2-inch cube of feta cheese placed in the center.

Baked Lamb Kofta with Mint and Yogurt Sauce

Yield: 4 servings

INGREDIENTS

1 pound plus 2 ounces lean ground lamb (10 percent fat)

1 brown onion, grated

2 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground allspice

1/2 teaspoon salt and 1/2 teaspoon ground pepper

Large handful of parsley leaves, finely chopped

4 whole wheat pita breads

Lettuce leaves of your choice

Yogurt-Mint Sauce: 9 ounces fat-free Greek yogurt, small handful fresh mint leaves (finely chopped), juice of 1/2 lemon, pinch of salt

PROCEDURE

1. Adjust oven rack to middle position. Preheat oven to 475 degrees.

2. In large bowl, mix lamb, onion, garlic, cumin, coriander, allspice, salt, pepper, and parsley until thoroughly combined.

3. Using hands, shape the mixture into balls about 1 1/4 inches in diameter. This will make about 14 to 16 balls. Place in single layer on rimmed baking sheet. If you prefer, use a rimmed baking sheet fitted with a rack to allow fat to drain as they bake.

4. Roast in preheated oven for 15 minutes, by which time they should be browning and caramelizing on the outside, but still tender but fully cooked in the middle. Cut one open to test for doneness. Meanwhile, in a bowl mix all ingredients for the Yogurt-Mint Sauce.

5. Toast pitas in the oven until warm. Split the pitas open and add a couple of teaspoons of the sauce; spread sauce inside. Add 2 to 3 koftas into each, along with lettuce leaves. Serve. Set leftover Yogurt-Mint Sauce on the table and any leftover koftas.

Source: “The Slimming Foodie in Minutes: 100 + Quick Cook Recipes Under 600 Calories” by Pip Payne (Aster)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

There are loads of good things in spinach, so I’m not sure which of its many attributes gives me a boost. It could be its abundance of antioxidants (beta carotene and lutein). Or perhaps it’s folic acid and vitamins (C, K, and thiamine). Maybe the minerals are magic: iron, calcium, potassium, and zinc.

Eat it raw in salads and sandwiches, substituting it for less-interesting lettuce. Or cook up a bagful of those spade-shaped baby leaves, then toss with a little extra-virgin olive oil, balsamic vinegar, salt, and pepper.

Cooking it is quick and easy, once you get over the somewhat disappointing fact that you start out with a mountain and end up with a hill. Never mind, just feed it into a Dutch oven a handful at a time, and let it wilt down slightly before adding the next bundle. Feel the joy.

Spinach Salad with Pickled Beets, Dried Cherries and Apples

There are many ways to augment this blueprint salad recipe. Top with candied nuts if you like, or instead of an apple, add clementine segments or chunks of fresh peach or plum. The cheese is a welcome addition, but I made it optional for this vegan rendition. I used a cape gooseberry as a garnish for the photo, a small orange fruit similar in size and shape to a cherry tomato. The fruit is covered in papery husk. The flavor is a unique blend of tomato and pineapple. Pretty, but difficult to find.

Yield: 4 to 6 servings

INGREDIENTS

1/3 cup dried cherries

Dressing:

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 1/2 teaspoons honey

1 garlic clove, minced

Salt and freshly ground black pepper, to taste

1/3 cup extra-virgin olive oil

Salad: 

10 ounces chilled clean baby spinach

4 sliced pickled beets, halved if large

1 large apple, Gala or Fuji or Honeycrisp, peeled if you prefer, cored, diced

Optional: 2/3 cup diced Monterey Jack cheese

DIRECTIONS

1. Place dried cherries in small bowl and cover with warm water. Set aside to hydrate.

2. Prepare dressing: In small bowl combine vinegar, mustard, honey, garlic, salt, and pepper. Whisk to combine with a fork to dissolve salt and blend. Add oil in thin stream, whisking constantly. Set aside.

3. In a large bowl, place spinach, beets, and apple. Drain cherries and pat dry; add to spinach mixture. Add cheese, if using. Whisk dressing and drizzle over mixture. Gently toss (I use two silicone spatulas to toss). Taste and adjust seasoning if needed.

Libby’s Spinach Salad

To my knowledge, there isn’t a loving title to pin onto your first husband’s second wife. With affection, I call Libby Thomas my “wife-in-law.” We’ve come to recognize our tribe as a “modern family,” sharing the joy and love of our mutual grandchildren, and often celebrate holidays together. Libby makes this scrumptious spinach salad. It’s a winner. Other fruit can be substituted or added to the mix. If desired substitute Marcona almonds (sold at Trader Joe’s and Costco) for the toasted pecans.

Yield: 4 to 6 servings

INGREDIENTS

Dressing:

2 1/2 tablespoons raspberry vinegar

3 tablespoons honey

1/2 teaspoon Dijon mustard

2 tablespoons minced shallots

Salt and freshly ground black pepper to taste

5 to 6 tablespoons extra-virgin olive oil

Salad:

1 (6- to 7-ounce) bag baby spinach

2 cups stemmed and sliced strawberries

1 cup blueberries

1/2 cup toasted pecans; see cook’s notes

4 ounces chilled goat cheese, crumbled over top of salad

Cook’s notes: To toast pecans place them in single layer on rimmed baking sheet. Place in middle of preheated 350-degree oven for 4 to 5 minutes, or until lightly browned. Cool.

DIRECTIONS

1. Using a fork, stir vinegar, honey, mustard, shallots, salt and pepper together. Add oil in thin stream, stirring constantly.

2. Place spinach, fruit and pecans in large bowl. Stir dressing; add just enough dressing to lightly coat leaves. Toss. Divide between salad plates and top with crumbled goat cheese.

Pork Chops with Baby Spinach and Sweet-Sour-Spicy Kumquat Sauce

It’s no secret that I am crazy about kumquats. They are like an inside-out orange; the sweet part is on the outside and the sour part is the inside flesh. Although I’m not tempted to eat them out of hand as I would a peach, I love the perky-tart flavor they add when sliced and added to dishes. This simple sweet-sour-spicy sauce is divine spooned onto pork chops atop beds of baby spinach leaves.

Yield: 4 servings

INGREDIENTS

1 tablespoon vegetable oil or canola oil

2 medium shallots, thinly sliced, or 1/4 red onion, thinly sliced

6 kumquats, washed, dried, thinly sliced crosswise, seeded

3 tablespoons sugar

2/3 cup water

1/3 cup dried cranberries or dried cherries

1/3 cup white wine vinegar

1/4 teaspoon dried red pepper flakes

4 pork chops

Salt and pepper to taste

Extra-virgin olive oil

DIRECTIONS

1. Heat oil in medium skillet on medium-high heat. Add shallots (or red onion) and cook until starting to soften, about 4 minutes, stirring occasionally. Add kumquats, sugar, water, cranberries, vinegar, and red pepper flakes. Bring to simmer, stirring frequently until sugar dissolves and mixture thickens, simmering about 8 to 10 minutes.

2. Meanwhile, season pork chops with salt and pepper. Grill or broil chops until an instant-read thermometer registers 145 degrees in thickest part.

3. Place a small handful of baby spinach leaves on each plate. Place a cooked pork chop atop spinach. Generously spoon sauce over chops, letting some run onto spinach. Drizzle with a little extra-virgin olive oil.

Spinach-Artichoke Dip

The chefs at Cook’s Country magazine amplified the spinach and artichoke flavors in their from-scratch version of Spinach-Artichoke Dip. Instead of fibrous frozen spinach that is often used in other versions, they opted for sauteed fresh baby spinach.

To make ahead, at the end of Step 2, cool completely, and then wrap in plastic wrap and refrigerate for up to 2 days. When ready to serve, continue with Step 3, increasing baking time by 10 minutes.

Yield: Serves 10 to 12

INGREDIENTS

1 tablespoon extra-virgin olive oil

3 garlic cloves, minced

11 ounces (about 11 cups) clean baby spinach, coarsely chopped

8 ounces cream cheese, softened

6 ounces Gouda cheese, shredded

3 ounces Parmesan cheese, grated

1 1/3 cups marinated artichoke hearts, chopped

1 cup mayonnaise

1/4 teaspoon ground pepper

1/8 teaspoon cayenne pepper

For serving: toasted baguette slices or sturdy crackers

DIRECTIONS

1. Adjust oven rack to middle position an heat oven to 400 degrees. Heat oil in 12-inch deep skillet or Dutch oven over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add spinach, 1 handful at a time, allowing each to wilt slightly before adding the next; cook until wilted and liquid has evaporated, about 4 minutes.

2. Off heat, add cream cheese and stir until melted and combined, about 1 minute. Stir in gouda, Parmesan, artichokes, mayonnaise, pepper, and cayenne until combined. Transfer to 2-quart baking dish and smooth top with rubber spatula.

3. Bake until spotty golden brown and bubbling around edges, about 22 minutes. Let cool for 10 minutes. Serve with toasted baguette slices or sturdy crackers such as Triscuits.

Source: Cook’s Country magazine

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

There are loads of good things in spinach, so I’m not sure which of its many attributes gives me a boost. It could be its abundance of antioxidants (beta carotene and lutein). Or perhaps it’s folic acid and vitamins (C, K, and thiamine). Maybe the minerals are magic: iron, calcium, potassium, and zinc.

Eat it raw in salads and sandwiches, substituting it for less-interesting lettuce. Or cook up a bagful of those spade-shaped baby leaves, then toss with a little extra-virgin olive oil, balsamic vinegar, salt, and pepper.

Cooking it is quick and easy, once you get over the somewhat disappointing fact that you start out with a mountain and end up with a hill. Never mind, just feed it into a Dutch oven a handful at a time, and let it wilt down slightly before adding the next bundle. Feel the joy.

Spinach Salad with Pickled Beets, Dried Cherries and Apples

There are many ways to augment this blueprint salad recipe. Top with candied nuts if you like, or instead of an apple, add clementine segments or chunks of fresh peach or plum. The cheese is a welcome addition, but I made it optional for this vegan rendition. I used a cape gooseberry as a garnish for the photo, a small orange fruit similar in size and shape to a cherry tomato. The fruit is covered in papery husk. The flavor is a unique blend of tomato and pineapple. Pretty, but difficult to find.

Yield: 4 to 6 servings

INGREDIENTS

1/3 cup dried cherries

Dressing:

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 1/2 teaspoons honey

1 garlic clove, minced

Salt and freshly ground black pepper, to taste

1/3 cup extra-virgin olive oil

Salad: 

10 ounces chilled clean baby spinach

4 sliced pickled beets, halved if large

1 large apple, Gala or Fuji or Honeycrisp, peeled if you prefer, cored, diced

Optional: 2/3 cup diced Monterey Jack cheese

DIRECTIONS

1. Place dried cherries in small bowl and cover with warm water. Set aside to hydrate.

2. Prepare dressing: In small bowl combine vinegar, mustard, honey, garlic, salt, and pepper. Whisk to combine with a fork to dissolve salt and blend. Add oil in thin stream, whisking constantly. Set aside.

3. In a large bowl, place spinach, beets, and apple. Drain cherries and pat dry; add to spinach mixture. Add cheese, if using. Whisk dressing and drizzle over mixture. Gently toss (I use two silicone spatulas to toss). Taste and adjust seasoning if needed.

Libby’s Spinach Salad

To my knowledge, there isn’t a loving title to pin onto your first husband’s second wife. With affection, I call Libby Thomas my “wife-in-law.” We’ve come to recognize our tribe as a “modern family,” sharing the joy and love of our mutual grandchildren, and often celebrate holidays together. Libby makes this scrumptious spinach salad. It’s a winner. Other fruit can be substituted or added to the mix. If desired substitute Marcona almonds (sold at Trader Joe’s and Costco) for the toasted pecans.

Yield: 4 to 6 servings

INGREDIENTS

Dressing:

2 1/2 tablespoons raspberry vinegar

3 tablespoons honey

1/2 teaspoon Dijon mustard

2 tablespoons minced shallots

Salt and freshly ground black pepper to taste

5 to 6 tablespoons extra-virgin olive oil

Salad:

1 (6- to 7-ounce) bag baby spinach

2 cups stemmed and sliced strawberries

1 cup blueberries

1/2 cup toasted pecans; see cook’s notes

4 ounces chilled goat cheese, crumbled over top of salad

Cook’s notes: To toast pecans place them in single layer on rimmed baking sheet. Place in middle of preheated 350-degree oven for 4 to 5 minutes, or until lightly browned. Cool.

DIRECTIONS

1. Using a fork, stir vinegar, honey, mustard, shallots, salt and pepper together. Add oil in thin stream, stirring constantly.

2. Place spinach, fruit and pecans in large bowl. Stir dressing; add just enough dressing to lightly coat leaves. Toss. Divide between salad plates and top with crumbled goat cheese.

Pork Chops with Baby Spinach and Sweet-Sour-Spicy Kumquat Sauce

It’s no secret that I am crazy about kumquats. They are like an inside-out orange; the sweet part is on the outside and the sour part is the inside flesh. Although I’m not tempted to eat them out of hand as I would a peach, I love the perky-tart flavor they add when sliced and added to dishes. This simple sweet-sour-spicy sauce is divine spooned onto pork chops atop beds of baby spinach leaves.

Yield: 4 servings

INGREDIENTS

1 tablespoon vegetable oil or canola oil

2 medium shallots, thinly sliced, or 1/4 red onion, thinly sliced

6 kumquats, washed, dried, thinly sliced crosswise, seeded

3 tablespoons sugar

2/3 cup water

1/3 cup dried cranberries or dried cherries

1/3 cup white wine vinegar

1/4 teaspoon dried red pepper flakes

4 pork chops

Salt and pepper to taste

Extra-virgin olive oil

DIRECTIONS

1. Heat oil in medium skillet on medium-high heat. Add shallots (or red onion) and cook until starting to soften, about 4 minutes, stirring occasionally. Add kumquats, sugar, water, cranberries, vinegar, and red pepper flakes. Bring to simmer, stirring frequently until sugar dissolves and mixture thickens, simmering about 8 to 10 minutes.

2. Meanwhile, season pork chops with salt and pepper. Grill or broil chops until an instant-read thermometer registers 145 degrees in thickest part.

3. Place a small handful of baby spinach leaves on each plate. Place a cooked pork chop atop spinach. Generously spoon sauce over chops, letting some run onto spinach. Drizzle with a little extra-virgin olive oil.

Spinach-Artichoke Dip

The chefs at Cook’s Country magazine amplified the spinach and artichoke flavors in their from-scratch version of Spinach-Artichoke Dip. Instead of fibrous frozen spinach that is often used in other versions, they opted for sauteed fresh baby spinach.

To make ahead, at the end of Step 2, cool completely, and then wrap in plastic wrap and refrigerate for up to 2 days. When ready to serve, continue with Step 3, increasing baking time by 10 minutes.

Yield: Serves 10 to 12

INGREDIENTS

1 tablespoon extra-virgin olive oil

3 garlic cloves, minced

11 ounces (about 11 cups) clean baby spinach, coarsely chopped

8 ounces cream cheese, softened

6 ounces Gouda cheese, shredded

3 ounces Parmesan cheese, grated

1 1/3 cups marinated artichoke hearts, chopped

1 cup mayonnaise

1/4 teaspoon ground pepper

1/8 teaspoon cayenne pepper

For serving: toasted baguette slices or sturdy crackers

DIRECTIONS

1. Adjust oven rack to middle position an heat oven to 400 degrees. Heat oil in 12-inch deep skillet or Dutch oven over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add spinach, 1 handful at a time, allowing each to wilt slightly before adding the next; cook until wilted and liquid has evaporated, about 4 minutes.

2. Off heat, add cream cheese and stir until melted and combined, about 1 minute. Stir in gouda, Parmesan, artichokes, mayonnaise, pepper, and cayenne until combined. Transfer to 2-quart baking dish and smooth top with rubber spatula.

3. Bake until spotty golden brown and bubbling around edges, about 22 minutes. Let cool for 10 minutes. Serve with toasted baguette slices or sturdy crackers such as Triscuits.

Source: Cook’s Country magazine

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

Last week I wrote about her peanut butter fudge, but this week I want to revisit her book to spotlight a recipe for a savory dish. She wrote that her Cheese-Stuffed Jalapeños are great for outdoor entertaining, adding that the recipe takes “some work” but the results are worth the effort. Here is her take on cheese-meets-chilies.

Cheese-Stuffed Jalapeños

Yield: 24

INGREDIENTS

Vegetable oil for greasing rimmed baking sheet

12 medium fresh jalapeño peppers

4 ounces cream cheese, softened

1 cup finely shredded mild Cheddar cheese

1/2 cup finely shredded pepper jack cheese

3/4 teaspoon Worcestershire sauce

2 strips of bacon, cook crisp and crumbled

Cook’s notes: Use caution when working with fresh chilies. Wash hands and work surface upon completion and do not touch face or eyes.

DIRECTIONS

1. Preheat oven to 400 degrees. Lightly grease a rimmed baking sheet with vegetable oil.

2. Cut jalapeños in half lengthwise. Remove seeds and membranes. Wash peppers in large bowl. Place them in a large saucepan and add water to cover. Bring to boil on high heat; boil for 5 minutes. Drain and rinse in cold water; set aside on paper towel.

3. In a bowl, beat cream cheese, cheeses, and Worcestershire with a hand mixer on medium speed until well blended. Spoon about 2 teaspoons of mixture into each pepper half, sprinkle with bacon. Place cheese-side up on prepared baking sheet.

4. Bake in preheated oven until cheese is “good and melted,” 5 to 10 minutes.

Source: “Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion” by Linda Skeens (83 Press)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

Maybe that’s one of the reasons that Linda Skeens’ “Blue Ribbon Kitchen” caught my eye.

Skeens, a 75-year-old great-grandmother from Appalachia, won more than 25 blue ribbons last summer at the Virginia-Kentucky District Fair. She swept the awards, and the news of her stunning victories went viral online.

The book contains an array of her award-winning and family-favorite recipes, including her formula for Peanut Butter Fudge, a sweet treat that she noted as one of her most-requested dessert recipes.

Peanut Butter Fudge

Yield: One 9-by-13-inch pan

INGREDIENTS

8 tablespoons (1 stick) salted butter

1 (12-ounce) can evaporated milk

4 cups granulated sugar

1 cup firmly packed light brown sugar

1 (7-ounce) jar marshmallow creme

1 teaspoon vanilla extract

1 (16-ounce) jar creamy peanut butter

DIRECTIONS

1. Grease and line with aluminum foil a 9-by-13-inch baking pan.

2. In a large saucepan, bring butter, evaporated milk, and sugars to a boil, stirring frequently; boil for 7 minutes, continuously stirring.

3. Remove from heat and stir in marshmallow crème, vanilla, and peanut butter. Pour into prepared pan. Refrigerate until firm, about 4 hours. Cut into squares.

Source: “Blue Ribbon Kitchen: Recipes & Tips from America’s Favorite County Fair Champion” by Linda Skeens (83 Press)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

The cook has the option to make fruit salsa mild or spicy; it’s their choice. The desired amount of spicy heat varies from one palate to the next. And it is impossible to tell by looking at a fresh chili exactly how much capsaicin it contains. Capsaicin is that incendiary substance in chilies that produces the sensation of heat.

When adding finely chopped fresh chilies to salsa, I like to start by omitting the seeds and adding half of the recommended amount. Over the years I’ve become more sensitive, more “chili delicate.”

Then, after a taste of the salsa, I add more chili and/or seeds if needed. Easy. Summer calls out for fruit enjoyment. Fruit salsa is a seasonal must.

Apricot-Pineapple Salsa

This salsa shows off fresh pineapple and apricots. Of course, it is delicious served over grilled fish, poultry, or pork, but I love to show it off in a simple appetizer. I spread soft garlic-herb cheese, such as Boursin, on sturdy crackers (Triscuits work well). Then I top them with a small spoonful of this Apricot-Pineapple Salsa. Delectable.

Yield: About 3 cups

INGREDIENTS

4 pitted ripe apricots, halved, pitted, each half cut crosswise into 4 pieces

1 cup diced (about 3/8-inch) peeled, cored fresh pineapple

3 tablespoons chopped fresh cilantro; see cook’s notes

1/4 cup chopped (about 3/8-inch) red onion

1/2 finely diced serrano chili, without seeds if you prefer a milder version, see cook’s notes

2 tablespoons fresh lime juice

1 tablespoon olive oil

Cook’s notes: Use caution when working with fresh chilies. Wash work surface and hands thoroughly upon completion and do not touch face or eyes. If you wish an even milder version, use 1/4 of a jalapeno chili.

DIRECTIONS

1. Place ingredients in a medium bowl; toss to combine. Cover and chill for at least 2 hours or up to 2 days. If chilling for more than 2 hours, omit the cilantro and toss it in before serving.

Cooling Green Apple and Cucumber Salsa

This refreshing salsa is featured in Pip Payne’s new cookbook, “The Slimming Foodie” (Aster). It is best to make it just 2 or 3 hours before serving to prevent the apples from discoloring.

Yield: 4 generous servings

INGREDIENTS

2 green apples, such as Granny Smith, peeled, cored, diced

1/4 hothouse cucumber, diced

3 green onions, trimmed, thinly sliced, including 1/3 of dark green stalks

1/2 to 1 jalapeño chili, seeded, finely chopped; see cook’s notes

Small handful fresh mint leaves, finely chopped

Juice of 1 lime

1/2 teaspoon salt

Cook’s notes: Use caution when working with fresh chilies. Wash work surface and hands thoroughly upon completion and do not touch face or eyes.

DIRECTIONS

1. Toss all ingredients together. Serve or cover and chill for at least 2 hours or up to 3 hours.

Source: “The Slimming Foodie in Minutes” by Pip Payne (Aster)

Watermelon and Jicama Salsa

This crunchy salsa is filled with complementary sweet, sour, and herbal notes. It is a lovely accompaniment to spicy dishes, such as grilled carne asada, barbecued ribs or grilled tri-tip slathered with piquant sauce. If you like, substitute diced mango for the watermelon, or simply add some to the mixture.

Yield: 8 servings

INGREDIENTS

1/2 cup plus 1 tablespoon freshly-squeezed lime juice

1 tablespoon agave syrup, honey, or sugar

1 teaspoon salt

3 tablespoons chopped fresh cilantro

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil

2 1/2 cups 1/2-inch diced, peeled jicama

4 cups 1/2-inch diced, seeded watermelon

1 hothouse (English) cucumber, cut into 1/2-inch dice

Optional garnish: 1/2 cup microgreens

DIRECTIONS

1. In large bowl, combine lime juice, agave syrup (or honey or sugar) and salt. Stir to dissolve salt and sugar if using.

2. Add herbs, jicama, watermelon, and cucumber. Gently toss. Taste and adjust seasoning, adding a little more salt and/or lime juice if needed. Sprinkle individual servings with a small amount of microgreens.

Source: Adapted from “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley)

Tropical Fruit Salsa

Vibrant in flavor and appearance, this fruit-based concoction can serve as a dip accompanied with sturdy crackers, large tortilla chips, or bagel chips. Or use as a topping for grilled chicken or pork chops. Or roll a spoonful into a warm corn tortilla and top with a little crumbled feta cheese or Cotija cheese. For the prettiest appearance, cut all fruit into 1/4-inch dice.

Yield: About 8 cups

INGREDIENTS

4 peeled, diced peeled kiwi

2 cups peeled, seeded, diced, peeled papaya

2 cups peeled, cored, diced peeled and cored pineapple

2 mangoes, peeled, pitted, diced

1/3 cup chopped red onion

3 tablespoons freshly-squeezed lime juice

1 1/2 teaspoons seasoned rice wine vinegar

1 to 2 jalapeño chiles, seeded, finely minced; see cook’s notes

3 tablespoons chopped cilantro; see cook’s notes

Coarse salt to taste

For serving: Sturdy tortilla chips, bagel chips or warm tortillas

Cook’s notes: Use caution when working with fresh chiles. Wash work surface and hands thoroughly upon completion and do NOT touch eyes or face.

DIRECTIONS

1. In medium-large bowl, combine all ingredients. Gently toss with rubber spatula. Cover and refrigerate for 1 hour. It is best served the day it is made but will be kept for up to 24 hours in the refrigerator, draining off excess juice if needed. If storing for longer than a few hours, it is best to omit the cilantro and add it just before serving.

Source: Adapted from “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley)

Fire and Ice Cantaloupe — Side Dish or Salsa

Not technically a salsa because the fruit is cut into long wedges, I like to serve this spicy cantaloupe dish alongside grilled meat or poultry. Its flavors and textures work like salsa, and if you prefer, you can dice the cantaloupe to make it more salsa-like. It is a perfect example of food that excites more than one area of the palate. It blends the cool sweetness of melon with sour lime and hot chili syrup. Any ripe, firm-fleshed melon will work here. Once the chili syrup is made, this dish can be thrown together just before serving.

Yield: 8 servings

INGREDIENTS

1/3 cup sugar

1/4 cup water

1-1/2 teaspoons seeded and minced serrano chili

1/4 cup fresh lime juice

1 tablespoon minced fresh mint

2 tablespoons minced or finely diced red bell pepper

2 large, ripe cantaloupes

DIRECTIONS

1. In a small saucepan, make chili syrup by combining the sugar and water over medium-high heat and boiling until the sugar is dissolved. Pour into a small bowl and let cool. Stir in the chili, lime juice, mint, and bell pepper.

2. Making shallow cuts, cut off the top and bottom of the melons. Following the contour of the melon cup strips from top to bottom to cut off peel. Cut melons in half and remove seeds. For a side dish, cut into narrow wedges and arrange on platter.  If making salsa, dice melon. For side dish, drizzle about 1/2 cup of the chili syrup, or to taste, over all the melon. For a salsa, toss diced melon with 1/2 cup of chili syrup. Reserve the remaining chili syrup for another use.

Source: Adapted from “Home Food” by Debbie Shore and Catherine Townsend, (Clarkson Potter, $25)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

Olives make a great garnish for this colorful mix. Their salty brininess adds an appealing contrast. Olives with their pits still in place taste better than pitted, but if using the unpitted beauties, be sure to put them off to the side rather than atop each serving so guests have a better visual clue that they aren’t pitted.

For a vegetarian version, omit the salami.

Summer Squash Orzo Salad

Yield: 6 servings

1 teaspoon salt

8 ounces orzo (rice-shaped pasta)

2 teaspoons extra-virgin olive oil

2 medium yellow crookneck squash, trimmed, cut in 3/8-inch dice

2 medium zucchini squash, trimmed, cut in 3/8-inch dice

1/2 large red onion, cut in 1/4inch dice

1 red bell pepper, cored, seeded, cut into 3/8-inch dice

1 cup grape tomatoes or cherry, halved lengthwise

Minced zest of 1 lemon (colored portion of peel)

2 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

2 teaspoons salt

Freshly ground black pepper to taste

1 tablespoon chopped Italian parsley

4 cups washed fresh baby spinach or mixed baby greens

1 ounce salami, cut in 1/8-inch dice

1/2 cup crumbled feta

1/2 cup drained olives, such as kalamata or Niçoise

Optional garnish: Microgreens

DIRECTIONS

1. Bring large pot of water to boil on high heat. Add 1 teaspoon salt and orzo; cook until al dente. Drain, refresh with cold water. Drain and toss with 1 teaspoon extra-virgin olive oil. Set aside.

2. Place squash, red onion, bell pepper and tomatoes in large bowl. Gently toss. In small bowl or 4-cup measuring cup with handle, combine zest, juice, 3 tablespoons olive oil, 2 teaspoons salt, pepper and parsley. Stir to thoroughly combine. Pour on vegetables and toss. Add orzo and toss. Taste and adjust seasoning.

3. Divide spinach between 6 small plates. Top with vegetable-orzo mixture. Sprinkle each serving with diced salami and crumble feta on top. Place a small pile of olives off to the side of each salad. If desired, scatter some microgreens (tiny immature greens) on top of salad.

Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

Apricot’s juicy flesh looks like deep-pile velvet. The taste, enhanced by flowery perfume, is a perfect balance of sweet and tart flavors. They are delicious paired with blueberries in a delectable galette.

Galettes are much easier and faster to prepare than pies. The dough, quickly prepared in a food processor, is rolled out and roughly folded over the sides of the sugar-coated fruit. Easy peasy.

Easy Apricot and Blueberry Galette

Yield: 6 servings

INGREDIENTS

1 1/2 cups all-purpose flour, plus more flour for rolling dough

1/2 teaspoon salt

10 tablespoons unsalted cold butter, cut into 1/2-inch pieces

6 to 7 tablespoons ice water plus 1 tablespoon, divided use

1 pound fresh apricots, about 8, halved, pitted, and cut into 1/2-inch thick wedges

5 ounces (1 cup) fresh blueberries

6 tablespoons granulated sugar, divided use

For serving: Ice cream

Cook’s notes: Toss fruit with sugar just before assembly; do not toss it in advance.

DIRECTIONS

1. Place 1 1/2 cups flour and salt in food processor; process about 3 seconds to combine. Scatter butter over top and pulse on/off until mixture resembles coarse crumbs, about 10 to 12 pulses. Sprinkle 6 tablespoons ice water (without ice) on top. Pulse until combined, adding 1 more tablespoon of ice water if needed for dough to come together. Only pulse until the dough just barely comes together. On a lightly floured work surface, bring dough together and form into a disk. Wrap in plastic wrap (or place in zipper-style plastic bag) and refrigerate for 1 hour up to 2 days.

2. Adjust oven rack to lower-middle position and heat to 375 degrees. Line a rimmed baking sheet with parchment paper. Let chilled dough sit on the counter to soften slightly, about 10 to 15 minutes (depending on the temperature of your kitchen), before rolling. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer to prepared sheet.

3. Gently toss apricots, blueberries and 5 tablespoons sugar together in bowl. Mound fruit in center of dough, leaving a 2-inch border around edge. Carefully grasp 1 edge of dough and fold up 2 inches over fruit. Repeat around circumference, overlapping dough every 2 inches or so; gently pinch pleated dough to secure, but do not press dough into fruit.

4. Brush top of dough with remaining 1 tablespoon water and sprinkle with remaining 1 tablespoon sugar over dough and fruit. Bake until the crust is golden brown and fruit is bubbling, 45 to 55 minutes. Using a large metal spatula, loosen the galette from parchment and carefully slide onto wire rack; let cook until warm, about 30 minutes. Cut into wedges and serve with ice cream.

Source: Adapted from Cooks Country magazine

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

Grilled pork tenderloin could be a delectable centerpiece of this year’s holiday happiness. As I often do, I turn to grilling guru Steven Raichlen to guide my path. His Mojo-Marinated Pork Tenderloin is a just-right entree.

Raichlen marinates the tenderloins in a mix he dubs a “mojo marinade.” It’s a tasty blend of oil, garlic, cumin, lime juice, and orange juice, plus oregano, salt, and pepper. The prep requires that the mojo mix is brought to a boil. Once cooled, fresh mint or cilantro are added. Half of the cooled mixture is used to marinate the pork; the remaining concoction is spooned over the sliced grilled meat just before serving.

Don’t confuse pork tenderloins with pork loin. Tenderloins are thin and long; they are always boneless. Most often they are sold sealed, two-to-a-pack. Pork loins are larger often with a fat cap on one side, with or without bones; they can be cut into steak-like pieces.

I like to serve grilled sliced tenderloins layered between orange slices atop a rice blend tossed with drained (canned) black beans. I partner it with a green salad adorned with a buttermilk-based dressing. To finish, a Tunnel of Fudge Cake to serve with fresh strawberries and blueberries.

Have a delicious Independence Day.

Mojo-Marinated Pork Tenderloins

Grilling guru Steven Raichlen likes to serve this tasty pork accompanied with black beans and grilled plantains. I prefer to partner it with a cooked rice blend, such as Lundberg Wild Rice Blend, tossed with heated canned black beans, drained, and rinsed. Raichlen cuts the oranges into supremes (peeled sections). I save time by slicing off the peels and cutting the oranges crosswise into slices. Cleaning the grill grate is essential. I appreciate his technique, first cleaning with the heated grate with a wire brush and then folding a paper towel into a small square and clasping it with tongs. The paper towel is dipped in vegetable or canola oil and used to further wipe down the grate. Nice.

Yield: 4 servings

INGREDIENTS

Bamboo skewers or wooden toothpicks, soaked in water for 1 hour

1/2 cup olive oil

8 large cloves garlic, peeled, thinly sliced crosswise

1 teaspoon ground cumin or more to taste

1/2 cup fresh lime juice

1/2 cup orange juice

1 1/2 teaspoons coarse salt, or more to taste

1/2 teaspoon black pepper

1/2 teaspoon ground oregano

1/3 cup water

1/4 cup chopped fresh cilantro or mint

2 to 3 pork tenderloins (1 1/2 pounds total)

2 large sweet onions, peeled, cut into 1/2-inch thick slices

For serving: 2 navel oranges, peeled, sliced

DIRECTIONS

1. Prepare mojo: Heat oil in deep saucepan over medium heat. Add garlic and cumin; cook until garlic is fragrant and pale golden color, 1 to 2 minutes. Do NOT let garlic brown too much or it will be bitter. Cautiously add lime and orange juice (it may sputter, so stand back). Cautiously add salt, pepper, oregano, and water. Stir and bring sauce to boil. Taste for seasoning, adding salt and/or cumin if needed. Cool to room temperature. Add cilantro or mint.

2. If it is present, trim tenderloins of silverskin (sinew on exterior). Place in single layer in nonreactive 9-by-13-inch baking pan. Pour half of the cooled mojo over pork and marinate, covered, in refrigerator at least 3 hours, preferably overnight, turning occasionally to insure even marinating. Refrigerate remaining mojo to serve as a sauce.

3. Preheat grill (if using gas, preheat to high). Remove pork from marinade and discard marinade (keeping reserved marinade for sauce). Brush and oil grill grate. Arrange tenderloins on grill. Brush onion with some of the reserved mojo, skewer them crosswise on bamboo skewers or toothpicks. Place on grill. Grill pork and onions until cooked to taste. The meat will take 3 to 4 minutes on each of its 4 sides, 12 to 16 minutes in all for medium. To test for doneness, insert an instant-read thermometer in the thickest part of meat. The internal temperature should be about 155 to 160 degrees. Onions should be nicely charred after about 4 to 6 minutes per side.

4. Transfer meat to a cutting board and let it rest for 3 minutes. Slice tenderloins crosswise on the diagonal. Fan out slices on plates or platter and top with onions (removed from skewers). Spoon the reserved mojo and garnish with orange segments or slices. Serve.

Source: Adapted from “How to Grill” by Steven Raichlen (Workman)

Tunnel of Fudge Cake

The Tunnel of Fudge Cake is an old-school favorite, an ultra-chocolatey moist Bundt cake with a rich, fudgy interior. The original recipe relied on packaged mixes. This version is from scratch. When testing for doneness, don’t rely on the standard toothpick test to see if after insertion the pick comes out clean. The fudgy center won’t allow for accurate results. Instead, remove cake from oven when the sides just begin to pull away from the pan and the surface of the cake springs back when pressed gently with your finger.

Yield: 12 servings

INGREDIENTS

3/4 cup (2 1/4 ounces) Dutch-processed cocoa powder, plus 1 tablespoon for pan

20 tablespoons (2 1/2 sticks) unsalted butter, cut into 20 pieces and softened, plus 1 tablespoon melted for pan

1/2 cup boiling water

2 ounces bittersweet chocolate, chopped

2 cups (10 ounces) all-purpose flour

2 cups pecans or walnuts, finely chopped

2 cups (8 ounces) powdered sugar

1 teaspoon salt

5 large eggs, room temperature

1 tablespoon vanilla extract

1 cup (7 ounces) granulated sugar

3/4 cup packed (5 1/4 ounces) light brown sugar

Chocolate Glaze: 3/4 cup heavy cream, 1/4 cup light corn syrup, 8 ounces bittersweet chocolate (chopped), 1/2 teaspoon vanilla extract

For serving: Sliced fresh strawberries mixed with fresh blueberries

DIRECTIONS

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Mix 1 tablespoon cocoa powder and melted butter for pan into paste in small bowl. Using pastry brush, thoroughly coat interior of 12-cup nonstick Bundt pan. Pour boiling water over chocolate in bowl and whisk until smooth. Let cool completely. Whisk flour, nuts, powdered sugar, salt and remaining 3/4 cup cocoa in large bowl. Whisk eggs and vanilla in 4-cup liquid measuring cup.

2. Using stand mixer fitted with paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 2 minutes. Reduce speed to low and add egg mixture and mix until incorporated, about 30 seconds. Add melted chocolate mixture and mix until incorporated, about 30 seconds. Add flour mixture and mix until just combined, about 30 seconds, scraping down sides as needed.

3. Transfer batter to prepared pan and smooth top with rubber spatula. Bake until edges are beginning to pull away from pan, about 45 minutes, rotating pan half-way through baking. Let cake cool in pan set in rimmed baking sheet for 1 1/2 hours. Invert cake onto rack, remove pan, and let cool completely, at least 2 hours.

4. Prepare glaze: Heat cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth, Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cooled cake and let set for at least 10 minutes before serving. (Cake can be stored at room temperature for up to 2 days.) Serve with a mix of fresh sliced strawberries and blueberries.

Source: “Everything Chocolate: A Decadent Collection” by America’s Test Kitchen (America’s Test Kitchen)

Buttermilk Dressing

Buttermilk adds a creamy tang to salad dressing. Fresh herbs and garlic add a lovely herbal edge. The dressing will keep for up to a week, covered and refrigerated. Be sure to shake up the buttermilk before measuring. Tinker with the proportions if you like. Sometimes I add a little more mayonnaise or double the number of chives. In the summertime when there is fresh tarragon in my yard, I substitute it for parsley. Your choice.

Yield: About 1 3/4 cups

1 cup well-shaken buttermilk

1/2 cup mayonnaise

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 garlic clove, peeled, chopped

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh parsley

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

DIRECTIONS

1. Place all ingredients in blender; whirl until smooth.

Source: “The Gourmet Cookbook” edited by Ruth Reichl (Houghton Mifflin)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

After cooking the penne in boiling salted water and draining, some of the cooking water is reserved for the sauce. Two cups of the sauce, along with baby arugula, Parmesan cheese, and lemon juice, are tossed with the pasta. The consistency is adjusted by adding about 1/2 cup (or less) of the reserved cooking water. Scooped into individual bowls, the mix is topped with chicken and drizzled with the remaining sauce.

Garlicy Tuscan Chicken Pasta

Yield: 4 to 6 servings

INGREDIENTS

3 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

1/4 teaspoon salt, plus salt for cooking pasta

1/8 teaspoon ground black pepper

1/2 cup plus 1 tablespoon all-purpose flour, divided use

3 tablespoons extra-virgin olive oil, divided use

12 garlic cloves, thinly sliced

3 shallots, thinly sliced

Pinch of dried red pepper flakes

3/4 cup dry white wine

3 cups chicken broth

1 pound penne pasta

5 ounces (5 cups) baby arugula

1 1/2 ounces Parmesan cheese, grated (3/4 cup), plus extra for serving

1 tablespoon fresh lemon juice

DIRECTIONS

1. Pat chicken dry with paper towels and sprinkle with salt and pepper. Place 1/2 cup flour in shallow dish (I like to use a pie pan). Working with 1 piece of chicken at a time, dredge in flour, shaking off excess.

2. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Carefully place chicken in skillet and cook until well browned on first side, 6 to 8 minutes. Flip chicken over, reduce heat to medium, and continue to cook until chicken registers 160 degrees, 6 to 8 minutes; transfer to plate and tent with aluminum foil.

3. Add remaining 1 tablespoon oil, garlic, and shallots to now empty skillet and cook on medium-low heat until softened and beginning to brown, about 3 minutes. Stir in pepper flakes and remaining 1 tablespoon flour; cook 30 seconds. Whisk in wine, then broth, scraping up any browned bits and smoothing out any lumps. Increase heat to medium-high, bring to a simmer and cook until sauce is slightly thickened and measures 2 1/2 cups, about 15 minutes; transfer to liquid measuring cup and cover to keep warm.

4. Meanwhile, bring 4 quarts of water to boil in large pot. Add pasta and 1 tablespoon salt. Cook stirring frequently, until al dente. Reserve 1/2 cup cooking water. Drain and return pasta to pot. Add 2 cups sauce, arugula, Parmesan, and juice; toss until arugula slightly wilts. Adjust consistency with reserved cooking water as needed. Season with salt and pepper. Slice chicken thinly on the diagonal. Portion pasta into individual bowls, lay chicken on top and drizzle with remaining 1/2 cup sauce over chicken. Pass extra Parmesan.

Source: “The Chicken Bible” by America’s Test Kitchen (America’s Test Kitchen)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

Assemble the dish 30 to 60 minutes before serving, placing the grilled spears on a platter, and then topping them with quartered fresh figs, blue cheese, and sauce.

Grilled Asparagus with Figs, Blue Cheese and Sherry Vinegar Sauce

Yield: 4 to 6 servings

INGREDIENTS

2 cups Sherry vinegar

1 small shallot, finely diced

2 tablespoons honey, clover honey preferred

1 teaspoon finely grated orange zest (colored portion of peel)

Coarse salt and freshly ground black pepper to taste

2 tablespoons finely chopped fresh Italian parsley, plus more for garnish, see cook’s notes

About 24 asparagus spears, trimmed, see cook’s notes

3 tablespoons canola oil

12 fresh figs, quartered top to bottom

6 ounces blue cheese, crumbled or cut into bite-sized pieces

Extra-virgin olive oil

Cook’s notes: If preparing the Sherry Vinegar Sauce in advance, do not add the parsley until just before serving. I used many more than 24 spears because the asparagus I used was narrower than a pencil.

DIRECTIONS

1. Combine vinegar and shallot in small saucepan; bring to boil on high heat and cook until thickened and reduced to about 1/2 cup, about 20 minutes. Whisk in honey and zest; season with salt and pepper. Allow to cool at room temperature. Add parsley.

2. Heat grill to high for direct grilling. Brush asparagus with canola oil and season with salt and pepper. Grill, placing the spears perpendicular to the grates, until tender crisp, about 4 minutes (grilling times will vary depending on heat of grill and width of spears). Remove to platter.

3. Arrange figs around asparagus, sprinkle with cheese. Drizzle with Sherry vinegar sauce and a little olive oil. Garnish with chopped parsley.

Source: Adapted from “Bobby Flay’s Barbecue Addiction” by Bobby Flay with Stephanie Banyas and Sally Jackson (Clarkson Potter)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

Lebovitz wrote that her recipe was fine, but to reflect more current tastes he tweaked it to include additional chocolate and chocolate chips. They are delicious, rich in chocolate goodness with the crunch of chopped nuts, either pecans or walnuts. The texture somewhere between cakey and fudge-like.

They would make a welcome gift for Dad this Father’s Day, June 18. They are scrumptious on their own, but I like them served topped with ice cream or whipped cream and fresh strawberries. That’s how my dad would have liked them.

Dave and Kate’s Remarkable Brownies

Yield: 16 brownies

INGREDIENTS

Soft butter and flour for prepping baking dish

8 tablespoons (one stick or 115 grams) unsalted butter

4 ounces (115 grams) unsweetened chocolate, chopped

1 cup (200 grams) granulated sugar

2 large eggs

1/2 teaspoon vanilla extract

6 tablespoons (50 grams) all-purpose flour

1/4 teaspoon salt

3/4 cup (100 grams) walnuts or pecans, toasted, chopped; see cook’s notes

1/2 cup (70 grams) semisweet chocolate chips

Cook’s notes: Start this recipe by toasting nuts to allow them to cool. Place nuts in a single layer on rimmed baking sheet. Toast in a 350-degree oven until lightly browned, about 4 to 6 minutes. Keep an eye on them because nuts burn easily.  Cool.

DIRECTIONS

Butter an 8-inch square baking dish and lightly dust with flour, tapping out excess flour. Adjust oven rack to middle position and preheat to 325 degrees.

In a medium saucepan, melt butter on medium heat. It should only be hot enough to barely melt butter; do not let it get sizzling hot. Add chopped chocolate and stir over low heat to melt chocolate. Remove from heat and mix in sugar, then eggs and vanilla.

Stir in flour and salt, then the nuts and chocolate chips. Scrape the mixture into prepared pan, evening it out and pushing mixture into corners. Bake 30 minutes. (When done, the edges of the brownies will be springy-firm when pressed — the center will be set). Cool on wire rack. Brownies can be stored at room temperature in an airtight container for up to 3 days.

Source: “The Great Book of Chocolate” by David Lebovitz (Ten Speed Press)

Lebovitz wrote that her recipe was fine, but to reflect more current tastes he tweaked it to include additional chocolate and chocolate chips. They are delicious, rich in chocolate goodness with the crunch of chopped nuts, either pecans or walnuts. The texture somewhere between cakey and fudge-like.

They would make a welcome gift for Dad this Father’s Day, June 18. They are scrumptious on their own, but I like them served topped with ice cream or whipped cream and fresh strawberries. That’s how my dad would have liked them.

Dave and Kate’s Remarkable Brownies

Yield: 16 brownies

INGREDIENTS

Soft butter and flour for prepping baking dish8 tablespoons (one stick or 115 grams) unsalted butter4 ounces (115 grams) unsweetened chocolate, chopped1 cup (200 grams) granulated sugar2 large eggs1/2 teaspoon vanilla extract6 tablespoons (50 grams) all-purpose flour1/4 teaspoon salt3/4 cup (100 grams) walnuts or pecans, toasted, chopped; see cook’s notes1/2 cup (70 grams) semisweet chocolate chips

Cook’s notes: Start this recipe by toasting nuts to allow them to cool. Place nuts in a single layer on rimmed baking sheet. Toast in a 350-degree oven until lightly browned, about 4 to 6 minutes. Keep an eye on them because nuts burn easily.  Cool.

DIRECTIONS

1. Butter an 8-inch square baking dish and lightly dust with flour, tapping out excess flour. Adjust oven rack to middle position and preheat to 325 degrees.

2. In a medium saucepan, melt butter on medium heat. It should only be hot enough to barely melt butter; do not let it get sizzling hot. Add chopped chocolate and stir over low heat to melt chocolate. Remove from heat and mix in sugar, then eggs and vanilla.

3. Stir in flour and salt, then the nuts and chocolate chips. Scrape the mixture into prepared pan, evening it out and pushing mixture into corners. Bake 30 minutes. (When done, the edges of the brownies will be springy-firm when pressed — the center will be set). Cool on wire rack. Brownies can be stored at room temperature in an airtight container for up to 3 days.

Source: “The Great Book of Chocolate” by David Lebovitz (Ten Speed Press)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

This raspberry coulis will keep well in the refrigerator for 5 days or frozen for up to 1 month. Two styles of frozen raspberries are common in the marketplace: quick frozen with nothing added, or frozen in syrup. Each has its own set of requirements to make a perfect coulis (see alternative when using raspberries frozen in syrup).

Raspberry Coulis (Raspberry Sauce)

Yield: about 2 1/2 cups

12 ounces quick-frozen raspberries, thawed but cold

1/2 cup sugar

Alternative for raspberries frozen in syrup: 2 (10-ounce) packages frozen raspberries in syrup (thawed), 1 teaspoon cornstarch, 2 tablespoons water, 1 teaspoon fresh lemon juice

For serving: ice cream, angel food cake, pound cake or cheesecake

Cook’s notes: Many chefs rely on raspberry coulis to create decorative plate presentations. To form a design: The raspberry sauce is pressed through the tip of a squeeze-type bottle with a small opening, forming concentric circles. Or sporadic drops and drabs are squeezed atop the plate.

DIRECTIONS

1. For quick-frozen raspberries: Using a food processor fitted with the metal blade or in a blender, process the raspberries and sugar until pureed, about 1 to 2 minutes. Strain through a medium-fine sieve; discard seeds. Done.

2. Alternative steps for raspberries frozen in syrup: Using a food processor fitted with the metal blade or in a blender, process the raspberries until pureed, about 1 to 2 minutes. Strain through a medium-fine strainer into a medium saucepan; discard seeds. In a small bowl combine cornstarch and water; stir until cornstarch dissolves. Bring raspberry puree to a simmer over medium heat; stir cornstarch mixture. Add lemon juice and bring to boil; boil for 1 minute, stirring constantly. Remove from heat. Cool.

3. Spoon coulis over sliced angel food cake, pound cake, ice cream or cheesecake.

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

In the chapter dubbed “The Young Man of Positano,” she reveals her formula for Pesce all’ Acqua Pazza (Fish in Crazy Water). The fish, mild-flavored white fillets, such as sea bass or flounder, are cooked over a tasty broth. The finished dish is plated in shallow bowls or rimmed plates. Provide crusty bread to soak up any leftover broth.

Fish in Crazy Water (Pesce all’ Acqua Pazza)

Yield: 4 servings

INGREDIENTS

2/3 cup extra-virgin olive oil

1 clove garlic, peeled, smashed

1 medium brown onion, diced

3 stalks celery, diced

1 pint cherry tomatoes, each cut in half

1/2 cup pitted, halved kalamata olives

1/4 cup capers, drained

1 tablespoon minced Italian parsley

4 white fish fillets, such as flounder or sea bass

1/2 teaspoon salt

DIRECTIONS

1. Heat oil in large, lidded skillet over medium heat. Add garlic, onion, and celery; cook, stirring occasionally, until onion softens (do not brown), about 3 to 5 minutes. Add tomatoes, olives, capers, and parsley; stir to combine.

2. Place fillets on top and sprinkle each with salt. Add enough water to skillet to cover the onion-celery mixture, but make sure it only reaches the bottom of the fish. Cover tightly and cook for 10 to 15 minutes on medium to medium-high (a vigorous simmer on the bottom and steaming on top) just until fish is fully cooked and flakes easily. Serve hot.

Source: “Italy on a Plate” by Susan Gravely (Vietri)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

Ah, come on sunshine. The barbecue needs a refresher.

Louis Lamb Chop ‘Lollipops’

Ten years ago, Personal Chef Katherine Louis Boucher joined me in my kitchen to show me how to turn lamb chops into irresistible Greek style “lollipop” appetizers. The chops are cut from the lamb rack, and each has a curved bone that is meat-free at the bottom making it the perfect handle for finger food grazing. She told me to offer guests napkins and stand back to watch the chops disappear.

Growing up in a Greek American family in Santa Ana, her maiden name was Louis, an Ellis Island adaptation of the original Louizo. Marinated first and then grilled lamb was a culinary tradition in her childhood home, especially on holidays. She riffed on her father’s marinade enhancing the mix with chopped fresh parsley and thinly sliced fresh jalapeño chilies.

Yield: 25 lamb “lollipops”

INGREDIENTS

1 cup extra-virgin olive oil

Minced zest and juice of 2 lemons, Meyer lemons preferred

2 fresh jalapeños, halved, seeds removed, thinly sliced, see cook’s notes

2 medium shallots, minced

8 garlic cloves, peeled

1/4 cup fresh oregano

1/4 cup fresh Italian flat leaf parsley

25 rib lamb chops, at least 1-inch at bone ends scraped to clean them; see cook’s notes

Kosher salt and freshly ground black pepper to taste

Garnish: 1 lemon thinly sliced, Meyer lemon preferred, and 1 tablespoon chopped fresh Italian parsley

Cook’s notes: Use caution when working with fresh chilies; upon completion wash work surface thoroughly and do NOT touch face or eyes. The first 2 or 3 ribs off the large end of the rack contain more fat than those closer to the loin.

DIRECTIONS

In a small bowl, combine olive oil, lemon zest and juice, jalapenos, and shallots. On a cutting board, chop the garlic, oregano and 1/4 cup parsley until coarsely chopped; add to olive oil mixture and stir to combine.

Arrange the lamb chops in a nonreactive baking dish; top with the marinade and turn to coat. Cover with plastic wrap and refrigerate for 3 hours.

Heat grill to medium-high. Clean grate. Season the lamb chops generously with salt and pepper.  Remove chops from marinade and grill until slightly charred, about 3 minutes per side. Remove from grill and allow to rest 5 minutes before serving. Garnish with thinly sliced lemons and parsley.

Source: Personal Chef Katherine Louis Boucher

Endive Boats with Green Olive, Parsley, and Walnut Salad

Belgian endives, compacted in torpedo-shaped heads about 6-inches long, have a subtle hint of bitterness. Both the pale green and burgundy-red varieties are delicious raw or cooked, paired with ingredients that add flavor balance. Individual endive leaves make lovely containers for appetizers.

If you aren’t a fan of feta, use finely diced Parmesan instead in these tasty endive canapés. Or if you prefer to omit the cheese altogether, substitute finely diced red bell pepper.  Pomegranate molasses adds a lovely sweet-sour spark to this dish. It is sold at Middle Eastern markets and many natural food stores. If unavailable, substitute balsamic vinegar.

I like to use buttery green olives in the mix, such as pitted castelvetranos.

Yield: About 24 appetizers

INGREDIENTS

2 green onions, thinly sliced, including half of dark green stalks

2 cups coarsely chopped Italian parsley leaves

1 cup coarsely chopped pitted green olives

1/4 cup toasted walnut pieces, coarsely chopped; see cook’s notes

1/4 cup crumbled feta cheese

2 teaspoons fresh lemon juice

1 teaspoon pomegranate molasses or balsamic vinegar

Salt and freshly ground black pepper to taste

2 tablespoons extra-virgin olive oil

24 endive leaves

Optional garnish: 1/4 cup pomegranate arils (seeds)

Cook’s notes: Place walnut pieces on rimmed baking sheet in single layer. Place in 350-degree oven until lightly toasted, 3 to 4 minutes. Watch carefully because nuts burn easily. Cool before coarsely chopping and using in salad.

DIRECTIONS

In medium bowl, place green onion slices, Italian parsley, olives, walnuts and feta. Toss.

In small bowl or glass measuring cup with a handle, combine juice, pomegranate molasses or balsamic, salt and pepper. Stir to combine. Whisk in oil. Taste and adjust seasoning. Pour dressing over onion-parsley mixture; toss.

Arrange endive leaves on large platter, preferably round, placing them like the spokes of a wheel pointed end facing edge of plate. Fill endive half full with mixture. If desired, scatter pomegranate seeds (arils) on top and serve.

Source: “Melissa’s 50 Best Plants on the Planet” by Cathy Thomas (Chronicle, $29.95)

Solita’s Grilled Corn (Elote)

I love the grilled corn served at the Solita Tacos and Margaritas eateries. Called “elote” in Mexico, it’s a perfect outdoor party dish. Long ago, back when Deborah Schneider was the executive chef/partner at Solita, she shared the recipe with me. She has moved on from her Solita career, but her glorious corn remains on the menus. And it remains a regular treat fired at home on my grill.

The corn, still in its husks, is first roasted in the oven. Once roasted, the husks are pulled back and tied to make a dandy handle. A smidgen of butter goes onto the kernels before it’s placed over the fire, just enough to make it tasty, but not enough to make it drippy. Monitoring the progress, the corn is turned as each side caramelizes. The browning concentrates the sweetness and makes the texture alluringly chewy. Off the heat the corn gets slathered with butter and topped with a zigzag of chipotle sauce, a mixture of mayonnaise, pureed chipotles in adobo and fresh lime juice. A little crumbled Cotija cheese, and a little sliced green onion. A sprinkle of ground toasted California chilies and a squeeze of fresh lime juice.

Yield: 4 servings, with Chipotle Sauce leftover

INGREDIENTS

Chipotle Sauce:

1 cup mayonnaise

1/4 cup pureed chipotle chilies; see cook’s notes

Juice of 1/2 lime, plus more if needed

Corn:

4 ears of corn, husks intact

3 tablespoons melted butter, divided use

Salt to taste

Crumbled Cotija cheese, about 1/4 cup

1 1/2 teaspoons ground dried California chili

2 green onions, trimmed, thinly sliced — including dark green stalks

Garnish: 4 lime wedges

Cook’s notes: Chipotle chilies are sold in small cans in the Mexican specialty section of many supermarkets. Puree the contents of the can in a small food processor or blender, including the red adobo sauce. Use what you need and freeze the rest.

DIRECTIONS

In a small bowl, stir mayonnaise, chipotle chili puree and lime juice. Taste and add more lime juice if needed. Place in squeeze bottle and refrigerate. Preheat oven to 350 degrees. Place corn in single layer on baking sheet or directly on the oven rack. Roast uncovered for 25 to 30 minutes. Remove from oven and cool enough to handle.

Meanwhile, start fire in barbecue using charcoal and chunks of wood (hardwood designated for barbecuing). Pull off a couple of outer crispy husks on the corn and tear them into strips to use as ties. Pull back husks on corn to expose kernels, leaving the husks attached; tie husks together with the ties. Brush with melted butter, just enough to very lightly coat; sprinkle with a little salt. When flames die down, grill on clean grate, letting husks extend over side of barbecue to use as handles. Turn as each side browns.

Place corn on platter. Brush with remaining butter. Top each with Chipotle Sauce squeezed from the bottle in a zigzag pattern. Top with Cotija cheese, a sprinkle of ground chili and green onion. Serve lime wedges on the side.

Source: Chef Deborah Schneider

Tribune News Service

According to food writer Alison Roman, whose new cookbook is “Sweet Enough” (Clarkson Potter, $35), these sprinkle-rich birthday cookies taste like birthday cake and take just 30-ish minutes to prepare. Baked in two cake pans, the treats are cut into wedges, with a candle adorning one.

If you prefer, use half the dough to make one cookie, then tightly wrap the leftover dough and freeze it for up to 1 month. The cookies can be baked 3 days ahead, cooled and stored airtight.

Birthday Cookies

Makes two giant cookies (about 32 slim wedges)

INGREDIENTS

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1½ sticks (6 ounces) unsalted butter, cut into 1/2-inch pieces, room temperature
• 1½ cups all-purpose flour
• 1/3 cup multi-colored sprinkles, plus 4 tablespoons for garnish, divided use
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• Flaky sea salt, optional

DIRECTIONS

1. Adjust oven rack to middle position and preheat to 350 degrees. Line two 8- or 9-inch round cake pans with a rounds of parchment paper.

2. In a stand mixer fitted with the paddle attachment (or a medium bowl with an electric hand mixer), beat yolks, sugar and vanilla together on medium speed until extremely pale and fluffy, almost like hollandaise or aioli, 4 to 5 minutes.

3. With the mixer running, add butter a few pieces at a time, waiting until the little pieces are fully incorporated into the yolk mixture before adding more. Continue adding until all the butter is incorporated, and your mixture is pale and smooth, another 4 to 5 minutes.

4. In medium bowl, whisk together flour, 1/3 cup sprinkles, baking powder and kosher salt. With mixer on low, gradually add flour mixture to the buttery yolks, beating to blend.

5. Divide dough in half. Pat half of dough into one prepared pan, pat down dough and sprinkle with 2 tablespoons of sprinkles and, if desired, a bit of flaky salt. Repeat with the second half of dough.

6. Bake until shiny, golden brown and slightly puffed on top (it will look like a very flat birthday cake), 20 to 25 minutes (If you like yours on the softer, chewier side, bake closer to 20 minutes).

7. Remove from oven and let cool slightly before transferring to a cutting board and slicing into little wedges (you can do this in the pan as well, but the surface of the pan may get scratched).

— “Sweet Enough” by Alison Roman (Clarkson Potter, $35)

If Mom prefers, she can eat some and freeze some for later. I’ve been known to eat cookies right out of the freezer, cold and hard. I’m sure that I’m not the only mother with shameless freezer-cookie habits.

Buy a cookie and it often ends up being just a bite of sugar without much personality. Bake cookies, and the moment you measure out the flour, you will probably feel love, perhaps connected with mother memories. Take in the soothing scent as they bake. Enjoy a whiff of kitchen happiness.

Mmm. Cookies for Mom.

Honey Peanut Cookies

For moms who prefer a cracker-like crunch in a cookie, these Honey Peanut Cookies may well be the ticket. The recipe was developed by pastry expert Nick Malgieri and published in his cookbook “The Modern Baker” (DK, $35). He wrote that the flavor trick in this recipe is the use of honey-roasted peanuts, a tip he learned from his mentor, Maida Heatter.  I love to serve these cookies with chocolate ice cream and if they are sweet, fresh strawberries. Store them between sheets of wax paper or parchment paper in a tin or other airtight container for several days.

These cookies bake best atop silicone baking mats.

Yield: About 36 cookies

INGREDIENTS

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 cup granulated sugar

1/2 cup honey

1 large egg

3 tablespoons butter, melted but not piping hot

1 1/3 cups honey-roasted peanuts, finely chopped but not ground

Silicone baking sheets

DIRECTIONS

1. Set oven racks in the upper third and lower third of the oven; preheat to 350 degrees. Line two baking sheets with silicone baking mats.

2. Stir flour and baking soda together and set aside.

3. In a medium bowl, whisk sugar, honey, and egg together until just mixed to avoid making a foamy mixture. Then whisk in butter.

4. Use a large rubber spatula to stir in the flour mixture and chopped peanuts. Drop tablespoon-size pieces of batter onto prepared pan, keeping them about 3 inches apart on all sides.

5. Put the first prepared baking sheet with cookie dough in place on the bottom rack for 5 minutes. Meanwhile drop dough on a second prepared baking sheet and when the five minutes are up, move the first sheet to the top and put the second sheet on the bottom — then bake for 5 minutes. Baked cookies should be golden brown. Remove top pan from oven and repeat process. Cautiously slide mat onto rack to cool a little. Wait a minute or two and pry cookies off the mats (I use a small offset spatula) and bake more cookies. If needed, wipe off the silicone mats before adding more dough.

Source: Adapted from “The Modern Baker” by Nick Malgieri (DK, $35)

Ginger Cookies

If mom loves ginger, that slightly peppery flavor with a welcome spark of sweetness edged with a spicy aroma, it is more than likely she will adore these cookies. A double dose of ginger — both crystallized (sometimes called “candied”) and fresh ginger — makes these cookies delectable. Cooled cookies can be dusted with powdered sugar. But instead, I often dip one half of each cooled cookie in melted coating chocolate (sometimes labeled “coating wafers”) and let the chocolate harden by setting half-dipped cookies on wax paper or parchment paper.

Yield: 32 cookies

INGREDIENTS

1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar

1/2 teaspoon salt

2 eggs

1 1/2 teaspoons vanilla extract

2 tablespoons finely minced fresh ginger

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

3 ounces crystallized ginger, chopped into 1/8-inch pieces

Optional garnish: Powdered sugar or melted coating chocolate

DIRECTIONS

1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.

2. In a large bowl of electric mixer fitted with the paddle attachment, beat butter, sugar and salt on medium-high speed until thoroughly blended and creamy, scraping down sides of bowl as needed with rubber spatula, about 3 minutes. Add eggs; mix well until blended. Add vanilla and fresh ginger, mix well until blended.

3. In a separate bowl, combine flour and baking soda. Add flour mixture to butter mixture; mix until blended on medium speed. Add crystallized ginger and mix until blended. Drop heaping tablespoons of dough 2 inches apart on parchment lined sheets. Flatten using back of spoon to a 1/4-inch thickness.

4. Bake 12 minutes or until lightly browned. Transfer parchment to cooling racks; cool completely. If desired, dust cooled cookies lightly with powdered sugar. To get a fine powdery layer atop the cookies, place powdered sugar in sieve and shake sieve over single layer of cookies. Or dip half of each cookie in melted coating chocolate and place on wax paper or parchment paper for chocolate to harden.

Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley, $29.95)

Salted Shortbread Cookies

Alison Roman, writer, cookbook author and host of CNN’s “More Than a Cooking Show,” describes shortbread as the perfect cookie in her new book “Sweet Enough” (Clarkson Potter, $35).

“(It’s) buttery, tender yet crumbly, a little salty, and made with only a few ingredients, most of which you likely have on hand,” she writes. “It can be modified to suit your needs and desires by adding (small) chocolate chunks, ground cinnamon, toasted (chopped) nuts, lemon zest — whatever.”

So, modify them if you like, including something your mother would like. The cookies can be prepared 3 days in advance and stored airtight at room temperature.

Yield: About 30 to 40 cookies

INGREDIENTS

2 1/2 sticks (10 ounces) cold salted butter, cut into 1-inch pieces; see cook’s notes

1/2 cup granulated sugar, plus more for rolling

1/3 cup light brown sugar

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 large egg

1 teaspoon water

Flaky sea salt, such as Maldon sea salt flakes

Cook’s notes: If using unsalted butter, add 1 teaspoon kosher salt to mixer when beating the butter and sugar.

DIRECTIONS

1. In a stand mixer fitted with the paddle attachment (or a medium bowl with an electric hand mixer or a food processor), beat the butter, both sugars, and the vanilla on medium-high speed until it is light and fluffy, 3 to 5 minutes. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour and beat just to blend.

2. Divide the dough into 4 even pieces, placing each on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting sticky. Using your hands (just like you are playing with clay), form each piece of dough into a log shape, about 1 1/4-ish inches in diameter. Rolling the dough on the counter will help you smooth it out, but don’t worry about getting it totally perfect. (You can also do this using parchment paper if you prefer.) Refrigerate until firm, about 2 hours.

3. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Beat the egg with 1 teaspoon water. This is the egg wash.

4. Brush the outside of the logs with egg wash and roll them in more granulated sugar (for those delicious crispy edges). Slice each log into 1/2-inch-thick rounds, place them on the lined baking sheets about 1 inch apart and sprinkle lightly with flaky salt.

5. Bake until the edges are just beginning to brown and the whole cookie looks sparkly and golden, 12 to 15 minutes. Cool completely on cooling rack.

Source: “Sweet Enough” by Alison Roman (Clarkson Potter, $35)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

His formula uses golden raisins, not just thrown in, but lightly caramelized in butter. Imagine.

I like his method. The raisins are delicious, buttery and a little toasty, and they team beautifully with a ginger-spiked dressing. Zakarian suggests that the slaw partners best with a good burger. Due to the tender nature of Savoy cabbage, he advises making it no more than 1 to 2 hours in advance, just long enough to chill.

Gingered Coleslaw with Golden Raisins

Yield: 6 servings

INGREDIENTS

About 3/4 of a small head of Savoy cabbage, quartered, cored

1 tablespoon finely minced fresh ginger

1 garlic clove, finely minced (about 1 1/2 teaspoons)

3 tablespoons mayonnaise

1 tablespoon Sherry vinegar, plus more if needed

1 teaspoon granulated sugar

Salt and pepper to taste

2/3 cup shredded peeled carrot

1 tablespoon butter

1/4 cup yellow (golden) raisins

DIRECTIONS

1. Shred the cored cabbage quarters. You will need about 6 cups. Set aside.

2. In a large bowl, combine ginger, garlic, mayonnaise, vinegar, sugar, salt, and pepper. Stir to combine. Taste and add more vinegar if needed. Add cabbage and carrots. Toss.

3. Heat butter in a medium-small skillet on medium heat. Add raisins and cook until soft and golden brown, about 2 minutes, stirring occasionally. Add warm raisins to the slaw and toss well. Taste and adjust seasoning if needed. Cover and chill until ready to serve.

Source: Adapted from “Town Country” by Geoffrey Zakarian (Clarkson Potter, $37.50)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com