“Herbed” Butter with Warm Bread
Lemon Cucumbers with Onion, Papalo, and Lots of Herbs
Swiss Chard, Leek, Herb, and Ricotta Crostata
Turnip Salad with Yogurt, Herbs, and Poppy Seeds
horseradish:
Fried Celery Root Steaks with Citrus and Horseradish
Roasted Beet, Citrus, and Olive Salad with Horseradish
K
kale:
about
Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find Chowder
Colcannon with Watercress Butter
curly, about
Kale and Mushroom Lasagna
The Kale Salad That Started It All
Kale Sauce with Any Noodle
lacinato, about
preparing
raw, freezing before cooking
raw, serving
Russian, about
storing
substituting collards for
Wilted Kale, Alone or Pickled on Cheese Toast
kohlrabi:
about
choosing
Kohlrabi Brandade
Kohlrabi with Citrus, Arugula, Poppy Seeds, and Crème Fraîche
preparing
L
lamb:
Braised Eggplant and Lamb with Yogurt and Spiced Green Sauce
Couscous with English Peas, Apricots, and Lamb Meatballs
Lamb Ragu with Carrots and Green Garlic
topping with eggplant and salsa verde
Lasagna, Kale and Mushroom
leeks:
Colcannon with Watercress Butter
Leeks with Anchovy and Soft-Boiled Eggs
Swiss Chard, Leek, Herb, and Ricotta Crostata
Turnip, Leek, and Potato Soup
Winter Squash and Leek Risotto
lemons:
Citrus Vinaigrette
Crispy Sugar Snap Peas with Tonnato and Lemon
Lemon Cream
Parsnip, Date, and Hazelnut Loaf Cake with Meyer Lemon Glaze
Roasted Mushrooms, Gremolata-Style
Smashed New Potatoes with Lemon and Lots of Olive Oil
Steamed Cabbage with Lemon, Butter, and Thyme
lettuce:
Butter Lettuce with New Potatoes, Eggs, and Pancetta Vinaigrette
buying and storing
Little Gems with Lemon Cream, Spring Onion, Radish, and Mint
mixing and matching, for salads
washing and drying
Lupa (New York City)
M
main dishes (eggs):
Asparagus, Garlic Chives, and Pea Shoots, with or without an Egg
Asparagus, Nettle, and Green Garlic Frittata
Butter Lettuce with New Potatoes, Eggs, and Pancetta Vinaigrette
Fava Beans, Cilantro, New Potatoes, and Baked Eggs
Leeks with Anchovy and Soft-Boiled Eggs
leftover frittata salad
Red Pepper, Potato, and Prosciutto Frittata Topped with Ricotta
main dishes (meat and poultry):
Braised Beef with Lots of Onions
Braised Celery and Radicchio Salad with Perfect Roast Chicken
Braised Eggplant and Lamb with Yogurt and Spiced Green Sauce
“Chinese” Beef and Broccoli
Couscous with English Peas, Apricots, and Lamb Meatballs
Grilled Carrots, Steak, and Red Onion with Spicy Fish-Sauce Sauce
Lamb Ragu with Carrots and Green Garlic
Roasted Fennel with Apples, Taleggio Cheese, and Almonds
Sautéed Mushrooms and Mussels in Cream on Sliced Steak
main dishes (miscellaneous):
Broccoli Rabe, Mozzarella, Anchovy, and Spicy Tomato
Cabbage and Mushroom Hand Pies
Swiss Chard, Leek, Herb, and Ricotta Crostata
Vignole
main dishes (pasta and risotto):
Beans and Pasta
Cauliflower Ragu
Fava and Pistachio Pesto on Pasta
Kale and Mushroom Lasagna
Kale Sauce with Any Noodle
Mushrooms, Sausage, and Rigatoni
Pasta alla Gricia with Slivered Sugar Snap Peas
Pasta Carbonara with English Peas
Pumpkin Bolognese
Rigatoni and Eggplant alla Norma
Rigatoni with Broccoli and Sausage
Risotto with Shell Beans, Sausage, and Bitter Greens
Spaghetti with Small Tomatoes, Garlic, Basil, and Chiles
Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chiles
Winter Squash and Leek Risotto
main dishes (seafood):
Baked Cauliflower with Salt Cod, Currants, and Pine Nuts
Chilled Seafood Salad with Fennel, Radish, Basil, and Crème Fraîche
Fennel Two Ways with Mussels and Couscous
Green Bean, Tuna, and Mushroom “Casserole”
Pan-Roasted Carrots with Carrot-Top Salsa Verde, Avocado, and Seared Squid
Radishes with Tonnato, Sunflower Seeds, and Lemon
Sautéed Mushrooms and Mussels in Cream on Sliced Steak
Squash and “Tuna Melt” Casserole
String Beans, Pickled Beans, Tomatoes, Cucumbers, and Olives on Tonnato
Sugar Snap Peas and New Potato Salad with Crumbled Egg and Sardines
maple syrup:
Grade B, choosing
Rutabaga with Maple Syrup, Black Pepper, and Rosemary
mayonnaise:
Artichoke Mayonnaise
Green Herb Mayonnaise
Pickled Vegetable Mayonnaise
meat. See beef; lamb; pork
meatballs:
adding preserved eggplant to
Couscous with English Peas, Apricots, and Lamb Meatballs
melon:
Grilled Green Tomatoes with Avocado, Feta, and Watermelon
Tomato, Melon, and Hot Chile Salad with Burrata
mint:
Couscous with English Peas, Apricots, and Lamb Meatballs
Cucumbers, Scallions, Mint, and Dried Chiles
English Pea and Pickled Carrot Salsa Verde
English Peas with Prosciutto and New Potatoes
English Pea Toast
Farro with Tomatoes, Raw Corn, Mint, Basil, and Scallions
Little Gems with Lemon Cream, Spring Onion, Radish, and Mint
Radish and Mint Salsa Verde
Radishes with Tonnato, Sunflower Seeds, and Lemon
Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint
Raw Corn with Walnuts, Mint, and Chiles
Smashed Fava Beans, Pecorino, and Mint on Toast
Squash Ribbons with Tomatoes, Peanuts, Basil, Mint, and Spicy Fish-Sauce Sauce
Momofuku (New York City)
Morton, Frank
Mr. Wilkinson’s Vegetables (Wilkinson)
mushrooms:
about
best cooking methods
Cabbage and Mushroom Hand Pies
choosing and storing
cleaning
Crispy Mushrooms with Green Herb Mayonnaise
Double-Mushroom Butter
Double-Mushroom Toast with Bottarga
duxelles, serving ideas
Freekeh, Mushrooms, Turnips, and Almonds
Green Bean, Tuna, and Mushroom “Casserole”
Kale and Mushroom Lasagna
morels, rinsing and drying
Mushroom Butter
Mushrooms, Sausage, and Rigatoni
Roasted Mushrooms, Gremolata-Style
Sautéed Mushrooms and Mussels in Cream on Slice
d Steak
Shaved Collard Greens with Cashews and Pickled Peppers
trimming
“wild,” looking for
mussels:
Fennel Two Ways with Mussels and Couscous
preparing for cooking
Sautéed Mushrooms and Mussels in Cream on Sliced Steak
mustard greens, adding to asparagus recipe
N
’nduja:
about
Onions Three Ways, with ’Nduja on Grilled Bread
Sweet and Hot Peppers, ’Nduja, and Melted Cheese
Nettle, Asparagus, and Green Garlic Frittata
nuts. See also almonds; hazelnuts; peanuts; pecans; pine nuts; pistachios; walnuts
about
roasting
Shaved Collard Greens with Cashews and Pickled Peppers
storing
Toasted Nuts and Seeds
O
oil:
made from toasted butternut squash seed
olive, about
olive, notable brands
olives:
about
buying and storing
Carrots, Dates, and Olives with Crème Fraîche and Frico
Cauliflower Steak with Provolone and Pickled Peppers
Celery, Sausage, Provolone, Olives, and Pickled Peppers
Parsnips with Citrus and Olives
Potato and Roasted Cauliflower Salad with Olives, Feta, and Arugula
Roasted Beet, Citrus, and Olive Salad with Horseradish
Sautéed Greens with Olives (Misticanza)
String Beans, Pickled Beans, Tomatoes, Cucumbers, and Olives on Tonnato
omelets, topping with peperonata
onions (early season). See also leeks; scallions
Agrodolce Ramps on Grilled Bread
cooking
Grilled Carrots, Steak, and Red Onion with Spicy Fish-Sauce Sauce
Little Gems with Lemon Cream, Spring Onion, Radish, and Mint
Onions Three Ways, with ’Nduja on Grilled Bread
ramps, about
spring onions, about
spring onions, cold brine pickling
types of
onions (storage):
about
Braised Beef with Lots of Onions
choosing and storing
Comforting Cabbage, Onion, and Farro Soup
drying after harvesting
Onion and Pancetta Tart
Onion Bread Soup with Sausage
red, about
“sweet,” about
white, about
yellow, about
oranges:
Celery Root with Brown Butter, Oranges, Dates, and Almonds
Citrus Vinaigrette
Fried Celery Root Steaks with Citrus and Horseradish
Kohlrabi with Citrus, Arugula, Poppy Seeds, and Crème Fraîche
Parsnips with Citrus and Olives
Roasted Beet, Citrus, and Olive Salad with Horseradish
segmenting
P
Pancake, Fried Potato and Cheese
pancetta:
Butter Lettuce with New Potatoes, Eggs, and Pancetta Vinaigrette
Onion and Pancetta Tart
Pancetta Vinaigrette
Pasta alla Gricia with Slivered Sugar Snap Peas
Pasta Carbonara with English Peas
Roasted Brussels Sprouts with Pancetta Vinaigrette
Sautéed Corn Four Ways
papalo:
about
Lemon Cucumbers with Onion, Papalo, and Lots of Herbs
parsley:
Caper-Raisin Vinaigrette
Charred Scallion Salsa Verde
Classic Salsa Verde
English Pea and Pickled Carrot Salsa Verde
Roasted Mushrooms, Gremolata-Style
Spiced Green Sauce
parsnips:
about
choosing and storing
overwintered, flavor of
Parsnip, Date, and Hazelnut Loaf Cake with Meyer Lemon Glaze
Parsnip Soup with Pine Nut, Currant, and Celery Leaf Relish
Parsnips with Citrus and Olives
peel of, note about
pasta. See also couscous
about
adding preserved eggplant to
adding to peas and potatoes recipe
Beans and Pasta
Cauliflower Ragu
cooking properly
Kale and Mushroom Lasagna
Kale Sauce with Any Noodle
Lamb Ragu with Carrots and Green Garlic
Mushrooms, Sausage, and Rigatoni
Pasta alla Gricia with Slivered Sugar Snap Peas
Pasta Carbonara with English Peas
Pumpkin Bolognese
Rigatoni and Eggplant alla Norma
Rigatoni with Broccoli and Sausage
Spaghetti with Small Tomatoes, Garlic, Basil, and Chiles
Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chiles
storing
peanuts:
Celery, Apple, and Peanut Salad
Squash Ribbons with Tomatoes, Peanuts, Basil, Mint, and Spicy Fish-Sauce Sauce
Sugar Snap Peas with Pickled Cherries and Peanuts
peas (English):
about
adding to asparagus recipe
boiling briefly
Couscous with English Peas, Apricots, and Lamb Meatballs
English Pea and Pickled Carrot Salsa Verde
English Peas with Prosciutto and New Potatoes
English Pea Toast
Pasta Carbonara with English Peas
selecting
shucking
peas (sugar snap):
about
adding to asparagus recipe
Crispy Sugar Snap Peas with Tonnato and Lemon
Pasta alla Gricia with Slivered Sugar Snap Peas
serving
slicing thinly
storing
Sugar Snap Peas and New Potato Salad with Crumbled Egg and Sardines
Sugar Snap Peas with Mustard Seeds and Tarragon
Sugar Snap Peas with Pickled Cherries and Peanuts
tasting before buying
Vignole
pea shoots:
Asparagus, Garlic Chives, and Pea Shoots, with or without an Egg
harvesting
serving ideas
pecans:
Carrot Pie in a Pecan Crust
Pecan Dough
Raw Winter Squash with Brown Butter, Pecans, and Currants
Pépin, Jacques
peppers. See also chiles
about
Cauliflower Steak with Provolone and Pickled Peppers
Celery, Sausage, Provolone, Olives, and Pickled Peppers
Cheese-Stuffed and Pan-Fried Sweet Peppers
Peperonata
Red Pepper, Potato, and Prosciutto Frittata Topped with Ricotta
Roasted Pepper Panzanella
roasted red, adding to tomato soup
roasting and peeling
Shaved Collard Greens with Cashews and Pickled Peppers
slicing into thin strips
storing
Sweet and Hot Peppers, ’Nduja, and Melted Cheese
varieties of
Pesto, Fava and Pistachio, on Pasta
Pickled Vegetable Butter
Pickled Vegetable Mayonnaise
pickles:
about
Basic Vegetable Pickle Brine
cold brined, preparing
hot brined, prep
aring
Pickle Salsa Verde
Pickles: Six Seasons in a Jar
Preserved Eggplant
refrigerator, storing
storing
pie and pastry doughs:
Pecan Dough
Very Flaky Pastry Dough
pies and tarts:
Cabbage and Mushroom Hand Pies
Carrot Pie in a Pecan Crust
Onion and Pancetta Tart
Swiss Chard, Leek, Herb, and Ricotta Crostata
pine nuts:
Agrodolce Ramps on Grilled Bread
Baked Cauliflower with Salt Cod, Currants, and Pine Nuts
Parsnip Soup with Pine Nut, Currant, and Celery Leaf Relish
Pine Nut Vinaigrette
Roasted String Beans and Scallions with Pine Nut Vinaigrette
Sautéed Corn Four Ways
Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chiles
pistachios:
Beet Slaw with Pistachios and Raisins
Corn and Tomato Salad with Torn Croutons
Cucumbers, Celery, Apricots, and Pistachios
Farro and Roasted Carrot Salad with Apricots, Pistachios, and Whipped Feta
Fava and Pistachio Pesto on Pasta
Pistachio Butter
Plums, Roasted Cauliflower, Sesame Seeds, and Yogurt
polenta:
adding to collards and beans
cooking and serving
forming into cakes
topping with peperonata
poppy seeds:
Battered and Fried Cabbage with Crispy Seeds and Lemon
Kohlrabi with Citrus, Arugula, Poppy Seeds, and Crème Fraîche
Turnip Salad with Yogurt, Herbs, and Poppy Seeds
pork. See also ham; pancetta; sausages
Pumpkin Bolognese
potato chips, topping brandade with
potatoes (early season):
about
Butter Lettuce with New Potatoes, Eggs, and Pancetta Vinaigrette
cooked, adding dressing to
cooking methods
English Peas with Prosciutto and New Potatoes
Fava Beans, Cilantro, New Potatoes, and Baked Eggs
Pan-Roasted New Potatoes with Butters
Potato and Roasted Cauliflower Salad with Olives, Feta, and Arugula
Red Pepper, Potato, and Prosciutto Frittata Topped with Ricotta
rinsing
seasoning, for salads
Smashed New Potatoes with Lemon and Lots of Olive Oil
storing
Sugar Snap Peas and New Potato Salad with Crumbled Egg and Sardines
potatoes (late season):
about
adding to mashed celery root
choosing
Colcannon with Watercress Butter
cooked, adding dressing to
Crushed and Fried Potatoes with Crispy Herbs and Garlic
Fried Potato and Cheese Pancake
green traces on, removing
Kohlrabi Brandade
Six Seasons Page 37