Vegan
Savory Eggs
When hard-boiling eggs, it's important to do it perfectly, or the yolks will overcook and discolor. Follow these directions carefully. Use the paprika gingerly to dust very lightly!
Corn with Fresh Herbs
I devised this dish for a benefit party to aid my husband's chamber music group, Clarion Concerts. It was the middle of August, in the heart of the corn season. Keeping up the tradition of Indian migrants the world over, I find myself adapting Indian spices and techniques to the best of American ingredients.
By Madhur Jaffrey
Simple Sugar Syrup
This syrup is good to have on hand for making sorbets and certain cocktails. A plus: It keeps for a long time.
Trimmed Artichokes
A simple way to prepare artichokes, whether they are then to be stuffed and cooked whole, or cut up and cooked as a component in a dish.
Smoked Vegetables with Garlic Vinaigrette
Escalivada, from Catalonia in northeastern Spain, is a mixture of vegetables roasted in the ashes of a slow fire. Plenty of wood chips add a smoky nuance here; the finished vegetables are offered at room temperature in a roasted-garlic vinaigrette.
Warm Beet Salad with Dill
The colorful salad makes a delightful first course, or it can be enjoyed as a side dish with grilled London broil.
Torquato's Misunderstood Cold Pasta with Garlic Sauce
Florentine summers are hot and sticky — no time to even think about eating a plate of hot pasta. So, when Torquato Innocenti, whose produce I seek out in my local market, mentioned cold garlic pasta I raced home with his vague hints and produced the following dish.
As we compared notes the next day, I realized that Torquato's garlic sauce, and not the pasta, was cold. But no one at my table complained.
Can be prepared in 45 minutes or less but requires additional unattended time.
By Faith Willinger