Six Seasons
Page 38
preparing
Red Pepper, Potato, and Prosciutto Frittata Topped with Ricotta
russet, about
Smashed Broccoli and Potatoes with Parmigiano and Lemon
starch content
storing
Turnip, Leek, and Potato Soup
waxy, about
prosciutto:
English Peas with Prosciutto and New Potatoes
Gratin of Brussels Sprouts, Gruyère, and Prosciutto
Red Pepper, Potato, and Prosciutto Frittata Topped with Ricotta
Prunes and Radicchio, Sautéed Turnips with
Pumpkin Seeds and Honey, Delicata Squash “Donuts” with
purslane:
about
Grilled Green Tomatoes with Avocado, Feta, and Watermelon
R
rabe (or raab), about
radicchio:
Bitter Greens Salad with Melted Cheese
Braised Celery and Radicchio Salad with Perfect Roast Chicken
Risotto with Shell Beans, Sausage, and Bitter Greens
Sautéed Turnips with Prunes and Radicchio
radishes:
Chilled Seafood Salad with Fennel, Radish, Basil, and Crème Fraîche
cold brine pickling
Grilled Radishes with Dates, Apples, and Radish Tops
Little Gems with Lemon Cream, Spring Onion, Radish, and Mint
Radish and Mint Salsa Verde
Radishes with Tonnato, Sunflower Seeds, and Lemon
Roasted Radishes with Brown Butter, Chile, and Honey
Sautéed Corn Four Ways
spiciness of
taming bite of
varieties of
radish greens:
Grilled Radishes with Dates, Apples, and Radish Tops
washing and storing
raisins:
Agrodolce Ramps on Grilled Bread
Beet Slaw with Pistachios and Raisins
Caper-Raisin Vinaigrette
Cream of Celery Soup
Grilled or Roasted Summer Squash with Caper-Raisin Vinaigrette
Roasted Turnips with Caper-Raisin Vinaigrette and Breadcrumbs
Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chiles
Wilted Kale, Alone or Pickled on Cheese Toast
ramps:
about
Agrodolce Ramps on Grilled Bread
rasp-style graters
rice:
Fontina-Stuffed Arancini
Risotto with Shell Beans, Sausage, and Bitter Greens
Winter Squash and Leek Risotto
risotto:
Risotto with Shell Beans, Sausage, and Bitter Greens
Winter Squash and Leek Risotto
Rose, Cucumbers, Yogurt, Walnuts, and Herbs
rutabaga:
about
choosing and storing
cooking methods
flavor of
green tops of
Mashed Rutabaga with Watercress and Watercress Butter
preparing
Rutabaga with Maple Syrup, Black Pepper, and Rosemary
Smashed Rutabaga with Apples and Ham
S
salads:
Artichoke and Farro Salad with Salami and Herbs
Beet Slaw with Pistachios and Raisins
Bitter Greens Salad with Melted Cheese
Braised Celery and Radicchio Salad with Perfect Roast Chicken
Butter Lettuce with New Potatoes, Eggs, and Pancetta Vinaigrette
Carrots, Dates, and Olives with Crème Fraîche and Frico
Celery, Apple, and Peanut Salad
Celery, Sausage, Provolone, Olives, and Pickled Peppers
Celery Puntarelle-Style
Celery Root with Brown Butter, Oranges, Dates, and Almonds
Celery Salad with Dates, Almonds, and Parmigiano
Chilled Seafood Salad with Fennel, Radish, Basil, and Crème Fraîche
choosing greens for
Collards with Freekeh, Hazelnuts, and Grapes
Corn and Tomato Salad with Torn Croutons
Crunchy Mixed-Bean Salad with Celery and Tarragon
Cucumbers, Celery, Apricots, and Pistachios
Cucumbers, Scallions, Mint, and Dried Chiles
Cucumbers, Yogurt, Rose, Walnuts, and Herbs
Farro and Roasted Carrot Salad with Apricots, Pistachios, and Whipped Feta
Farro with Tomatoes, Raw Corn, Mint, Basil, and Scallions
Fava, Farro, Pecorino, and Salami Salad
Grated Carrot Salad with Grilled Scallions, Walnuts, and Burrata
Grilled Carrots, Steak, and Red Onion with Spicy Fish-Sauce Sauce
Grilled Green Tomatoes with Avocado, Feta, and Watermelon
how to assemble
Israeli-Spiced Tomatoes, Yogurt Sauce, and Chickpeas
The Kale Salad That Started It All
Kohlrabi with Citrus, Arugula, Poppy Seeds, and Crème Fraîche
Lemon Cucumbers with Onion, Papalo, and Lots of Herbs
Little Gems with Lemon Cream, Spring Onion, Radish, and Mint
made with leftover frittata
Parsnips with Citrus and Olives
Potato and Roasted Cauliflower Salad with Olives, Feta, and Arugula
Radishes with Tonnato, Sunflower Seeds, and Lemon
Raw Artichoke Salad with Herbs, Almonds, and Parmigiano
Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint
Raw Brussels Sprouts with Lemon, Anchovy, Walnuts, and Pecorino
Raw Corn with Walnuts, Mint, and Chiles
Raw “Couscous” Cauliflower with Almonds, Dried Cherries, and Sumac
Raw Winter Squash with Brown Butter, Pecans, and Currants
Roasted Beet, Citrus, and Olive Salad with Horseradish
Roasted Beets, Avocado, and Sunflower Seeds
Roasted Cauliflower, Plums, Sesame Seeds, and Yogurt
Roasted Pepper Panzanella
Shaved Collard Greens with Cashews and Pickled Peppers
Squash Ribbons with Tomatoes, Peanuts, Basil, Mint, and Spicy Fish-Sauce Sauce
String Beans, Pickled Beans, Tomatoes, Cucumbers, and Olives on Tonnato
Sugar Snap Peas and New Potato Salad with Crumbled Egg and Sardines
Sugar Snap Peas with Pickled Cherries and Peanuts
Tomato, Melon, and Hot Chile Salad with Burrata
Turnip Salad with Yogurt, Herbs, and Poppy Seeds
vegetable-based, serving temperatures
salami:
Artichoke and Farro Salad with Salami and Herbs
Fava, Farro, Pecorino, and Salami Salad
Fennel Two Ways with Mussels and Couscous
Onions Three Ways, with ’Nduja on Grilled Bread
Roasted Pepper Panzanella
spreadable (’nduja), about
Sweet and Hot Peppers, ’Nduja, and Melted Cheese
salsa:
adding preserved eggplant to
Charred Scallion Salsa Verde
Classic Salsa Verde
made with corn and walnut salad
Pan-Roasted Carrots with Carrot-Top Salsa Verde, Avocado, and Seared Squid
Pickle Salsa Verde
Radish and Mint Salsa Verde
salt, about
salt cod:
Baked Cauliflower with Salt Cod, Currants, and Pine Nuts
Kohlrabi Brandade
prepping
sandwiches. See also toasts
Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork-Style
made with beef and onions
made with leftover frittata
&
nbsp; Sardines and Crumbled Egg, Sugar Snap Peas and New Potato Salad with
sauces. See also mayonnaise; salsa
Smashed Fava Beans, Pecorino, and Mint on Toast
Spiced Green Sauce
Tonnato
Yogurt Sauce
sausages. See also salami
adding, to tomato soup
adding to collards and beans
Celery, Sausage, Provolone, Olives, and Pickled Peppers
Mushrooms, Sausage, and Rigatoni
Onion Bread Soup with Sausage
preparing polenta casserole with
preparing quick cassoulet with
Rigatoni and Eggplant alla Norma
Rigatoni with Broccoli and Sausage,
Risotto with Shell Beans, Sausage, and Bitter Greens
Roasted Fennel with Apples, Taleggio Cheese, and Almonds
scallions:
Charred Scallion Salsa Verde
Classic Salsa Verde
Cucumbers, Scallions, Mint, and Dried Chiles
Grated Carrot Salad with Grilled Scallions, Walnuts, and Burrata
Onions Three Ways, with ’Nduja on Grilled Bread
other names for
Roasted String Beans and Scallions with Pine Nut Vinaigrette
Sautéed Corn Four Ways
soaking in ice water
Squash and “Tuna Melt” Casserole
taming bite of
trimming
using both whites and greens
seeds. See also poppy seeds; sesame seeds; sunflower seeds
Delicata Squash “Donuts” with Pumpkin Seeds and Honey
Sugar Snap Peas with Mustard Seeds and Tarragon
Toasted Nuts and Seeds
sesame seeds:
Pan-Steamed Broccoli with Sesame Seeds, Parmigiano, and Lemon
Roasted Cauliflower, Plums, Sesame Seeds, and Yogurt
shallots, about
shell beans:
about
adding acidic ingredients to
Beans and Pasta
Beans on Toast
Crunchy Mixed-Bean Salad with Celery and Tarragon
Perfect Shell Beans
Risotto with Shell Beans, Sausage, and Bitter Greens
Stewed Collards with Beans and Parmigiano Rind
substituting dried for fresh, in recipes
varieties of
shellfish:
adding to celery soup
Chilled Seafood Salad with Fennel, Radish, Basil, and Crème Fraîche
Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork-Style
Fennel Two Ways with Mussels and Couscous
mussels, preparing for cooking
Pan-Roasted Carrots with Carrot-Top Salsa Verde, Avocado, and Seared Squid
preparing quick cioppino with
Sautéed Mushrooms and Mussels in Cream on Sliced Steak
Slaw, Beet, with Pistachios and Raisins
Slonecker, Andrea
Smith, Samuel
smoked paprika, about
soups:
Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find Chowder
Comforting Cabbage, Onion, and Farro Soup
Cream of Celery Soup
Onion Bread Soup with Sausage
Parsnip Soup with Pine Nut, Currant, and Celery Leaf Relish
preparing, with beef and onions
preparing, with mashed celery root
preparing, with shell beans
preparing quick cioppino
Tomato Soup with Arugula, Torn Croutons, and Pecorino
Turnip, Leek, and Potato Soup
spices:
storing
toasting and grinding
spring recipes, list of
squash (summer):
about
best cooking methods
choosing and storing
cold brine pickling
Fried Stuffed Zucchini Flowers, Zucchini Jojos, and Zucchini Pickles
Grilled or Roasted Summer Squash with Caper-Raisin Vinaigrette
raw, serving
slicing thin
Squash and “Tuna Melt” Casserole
Squash Ribbons with Tomatoes, Peanuts, Basil, Mint, and Spicy Fish-Sauce Sauce
varieties of
squash (winter):
about
choosing
curing, in the field
cutting
Delicata Squash “Donuts” with Pumpkin Seeds and Honey
Fontina-Stuffed Arancini
microwaving, before cutting
oil made from seeds of
peeling, note about
Pumpkin Bolognese
Raw Winter Squash with Brown Butter, Pecans, and Currants
Roasted Squash with Yogurt, Walnuts, and Spiced Green Sauce
storing
for sweet dishes
varieties of
Winter Squash and Leek Risotto
squash blossoms:
Fried Stuffed Zucchini Flowers, Zucchini Jojos, and Zucchini Pickles
harvesting, note about
squid:
Chilled Seafood Salad with Fennel, Radish, Basil, and Crème Fraîche
Pan-Roasted Carrots with Carrot-Top Salsa Verde, Avocado, and Seared Squid
SriPraPhai (Queens, NY)
stews:
Braised Eggplant and Lamb with Yogurt and Spiced Green Sauce
Fava Beans, Cilantro, New Potatoes, and Baked Eggs
made with beef and onions
Vignole
string beans:
about
cold brine pickling
cooking methods
Crunchy Mixed-Bean Salad with Celery and Tarragon
Green Bean, Tuna, and Mushroom “Casserole”
Grilled Wax and Green Beans with Tomatoes, Basil, and Spicy Fish-Sauce Sauce
prepping
raw, serving
Roasted String Beans and Scallions with Pine Nut Vinaigrette
shapes and colors
String Beans, Pickled Beans, Tomatoes, Cucumbers, and Olives on Tonnato
sumac:
about
Israeli-Spiced Tomatoes, Yogurt Sauce, and Chickpeas
Raw “Couscous” Cauliflower with Almonds, Dried Cherries, and Sumac
summer:
early, list of recipes
late, list of recipes
mid, list of recipes
sunflower seeds:
Radishes with Tonnato, Sunflower Seeds, and Lemon
Roasted Beets, Avocado, and Sunflower Seeds
Roasted Beets and Carrots with Couscous, Sunflower Seeds, Citrus, and Feta
Swiss chard:
about
cooking ribs of
cutting away leaf from rib
Rainbow Chard with Garlic and Jalapeños
Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chiles
substituting beet greens for
Swiss Chard, Leek, Herb, and Ricotta Crostata
T
tarragon:
Crunchy Mixed-Bean Salad with Celery and Tarragon
Sugar Snap Peas with Mustard Seeds and Tarragon
tarts and pies:
Cabbage and Mushroom Hand Pies
Carrot Pie in a Pecan Crust
Onion and Pancetta Tart
Swiss Chard, Leek, Herb, and Ricotta Crostata
thyme:
Mashed Celery Root with Garlic and Thyme
Steamed Cabbage with Lemon, Butter, and Thyme
toasts:
Agrodolce Ramps on
Grilled Bread
Beans on Toast
Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork-Style
corn and walnut salad–topped crostini
Double-Mushroom Toast with Bottarga
English Pea Toast
Onions Three Ways, with ’Nduja on Grilled Bread
Rainbow Chard with Garlic and Jalapeños
Smashed Fava Beans, Pecorino, and Mint on Toast
Tomato-Rubbed Grilled Bread Topped with Tomato Salad
Wilted Kale, Alone or Pickled on Cheese Toast
tomatoes:
about
Broccoli Rabe, Mozzarella, Anchovy, and Spicy Tomato
canned, buying and storing
canned, cooking with
coring
Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork-Style
Corn and Tomato Salad with Torn Croutons
Farro with Tomatoes, Raw Corn, Mint, Basil, and Scallions
Fava Beans, Cilantro, New Potatoes, and Baked Eggs
green, cooking with
Grilled Eggplant with Tomatoes, Torn Croutons, and Lots of Herbs
Grilled Green Tomatoes with Avocado, Feta, and Watermelon
Grilled or Roasted Summer Squash with Caper-Raisin Vinaigrette
Grilled Wax and Green Beans with Tomatoes, Basil, and Spicy Fish-Sauce Sauce
Israeli-Spiced Tomatoes, Yogurt Sauce, and Chickpeas
Peperonata
Rigatoni and Eggplant alla Norma
Spaghetti with Small Tomatoes, Garlic, Basil, and Chiles
Squash Ribbons with Tomatoes, Peanuts, Basil, Mint, and Spicy Fish-Sauce Sauce
storing
String Beans, Pickled Beans, Tomatoes, Cucumbers, and Olives on Tonnato
tasting before buying
Tomato, Melon, and Hot Chile Salad with Burrata
Tomato Conserva
Tomato-Rubbed Grilled Bread Topped with Tomato Salad
Tomato Soup with Arugula, Torn Croutons, and Pecorino
varieties of
tonnato:
Charred Broccoli with Tonnato, Pecorino, Lemon, and Chiles
Crispy Sugar Snap Peas with Tonnato and Lemon
Radishes with Tonnato, Sunflower Seeds, and Lemon
String Beans, Pickled Beans, Tomatoes, Cucumbers, and Olives on Tonnato
Tonnato
tuna. See also tonnato
Green Bean, Tuna, and Mushroom “Casserole”
Squash and “Tuna Melt” Casserole
turnip greens:
Sautéed Turnips with Prunes and Radicchio
storing
Turnip Salad with Yogurt, Herbs, and Poppy Seeds
turnips (early season):
about
adding to peas and potatoes recipe
cold brine pickling
cooking methods
crisping in ice water
Japanese, note about
preparing