Cookbooks

Here’s a soup that comes together in no time, yet tastes as if it has been simmered for hours.

A delectable, high-protein puree made of cashew butter and silken tofu forms the base of this nearly instant soup. This soup is good warm, at room temperature, or even chilled, if you have the time to refrigerate it.

This Asian-style soup is ideal when you’re in a hurry. It can be on the table in about twenty minutes.

Thick, hearty noodles make this fifteen-minute soup substantial, yet it’s not too filling to serve as an introduction to another course.

When I first came up with this soup, I was looking to make something speedy to serve with a main dish salad. And speedy it is, taking only about fifteen minutes from start to finish, yet it tastes like a long-simmering soup. At first, I thought I was imagining things, but I’ve made it many times since, and that’s just how long it takes. The tiny bit of red curry gives it ample heat; if you’d like a spicier soup, use more, and for a less spicy effect, omit the red curry altogether

Orzo is a rice-shaped pasta. Look for the tricolor variety. While the orzo cooks, the vegetables for this soup roast in the oven, resulting in a sweet, smoky flavor when submerged in the broth.

Try this with Chocolate-Pecan-Bourbon Pie (page 83).

With just the addition of a single ingredient, this basic recipe can be transformed into pretty much any flavor imaginable. For good ol’-fashioned whipped cream, use the following recipe.

Try this with Ultimate Banana Split Pie (page 133), Crunchy Ice Cream Pie (page 143), S’mores Delight Pie (page 145), and Candyland Pie (page 137).

Try this with Chocolate-Raspberry Delight Pie (page 107).

Try this with Caramel-Chocolate-Pecan Pie (page 86) and Candy Apple Crumb Pie (page 135).

Traditionally served at an Easter brunch or dinner, this pie is also a great brunch option on any day of the year. There’s no doubt that this pie is a full-size meal, with its combination of a creamy ricotta base and all the meat your heart desires. There are as many variations of this recipe as there are Italian families; the following is my favorite combination. Feel free to mix and match meats and cheeses according to your preferences.

This pie is traditionally served for Easter brunch. While it is sweet, it is not overly cloying. The trick is planning ahead, because the wheat needs to soak overnight. Just give yourself a twenty-four-hour head start to let the grano wheat soak, and it’s a breeze from there. This dense yet moist pie can be jazzed up with plump raisins, which add even more texture to this already unique pie. I recommend using a ten-inch deep-dish pie plate for this recipe to fully accommodate the filling.

No Italian Easter is complete without a ricotta pie. This light, citrus-tinged pie, with its creamy ricotta filling and sweet crust, sings of spring. Although this savory pie is traditionally served as a meal, it can also satisfy a sweet tooth. There are many different varieties of Sweet Ricotta Pie (pizza dolce) out there, but we stick to a very basic pie that will please all palates. If you’re feeling adventurous, try adding candied orange peels, grated lemon zest, miniature chocolate chips, or nuts to the filling.

I like to make this quiche in late spring, when asparagus is at its prime. When selecting asparagus, look for straight, firm, bright green stalks with deep green or purple tips. The fresher, the better, so purchase your asparagus as close as possible to the time you plan to make the quiche.

Provolone cheese provides the dominant flavoring in this recipe, so select the variety carefully, according to your taste preferences. If you like a sharper taste, err toward provolone piccante; if you’re in the mood for mild, provolone dolce is the way to go. The inclusion of sausage makes this quiche a great breakfast selection.

I’m a sucker for ham and brie sandwiches, thus the inspiration for this dish. This quiche is particularly rich and filling, combining the smoky flavor of ham with the creamy texture of brie. For best results, when selecting your cheese, look for a ripe brie that is less firm and somewhat mottled in appearance.

This quiche is always one of my first picks for a summer brunch or lunchtime treat. As a New Englander, I am lucky enough to be spoiled with regular access to fresh lobster. I’m also the first to admit that the process of cooking and cleaning lobster can be somewhat arduous. To save time, I recommend purchasing fresh lobster meat (as opposed to a whole lobster) from your local seafood purveyor. Your guests will never believe how simple this elegant tasting quiche is to make.

This is the quintessential quiche dish and certainly one of the most popular in the store. French farmers in the Alsace-Lorraine region of France used to enjoy this quiche as a lunchtime meal, and it’s clear why. The smoky bacon floating amid a creamy cheeseinfused filling is enough to keep you going all day long.