Baked Stuffed Potatoes, 114–15
Broccoli–Cheddar Cheese Calzones, 108–9
Chickpea and Mango Curry, 118–19
Greek-Style Stuffed Eggplant, 116–17
Green Pea and Feta Quiche, 110–11
Mushroom Popover Pie, 112–13
Mushroom-Zucchini Ragout over Creamy Polenta, 103–4
Thai Green Curry with Coconut Milk, Vegetables, and Tofu, 120–21
Vegetable-Tofu Stir-Fry with Orange-Ginger Glaze, 122–24
Vegetarian Chili with Homemade Cornbread, 100–101
Equipment, x–xv
bowls and colanders, xii
cookie sheets, 245
cutting boards, xi
knives, xi
measuring tools, xiv
pots and pans, xi–xii
storage supplies, xiv–xv
tools and gadgets, xii–xiv
F
Fajitas, Steak, 176–78
Fajita-Style Peppers and Onions, 206–7
Farfalle with Roasted Garlic, Nuts, and Raisins, 88–89
Feta
Greek Salad with Oregano-Laced Vinaigrette, 46–47
Greek-Style Stuffed Eggplant, 116–17
and Green Pea Quiche, 110–11
Fish
buying, 147
cooking, 148–49
Fillets, Crispy Pan-Fried, 162–63
internal cooking temperatures, 150
menu accompaniments, 148
Pasta with Tuna, White Beans, and Artichoke Hearts, 90–91
Poached Salmon, 160–61
raw, handling, 148
Salmon Burgers, 132–33
storing, 147–48
Tuna Burgers, 134–35
Focaccia, Artichoke, Goat Cheese, Tomato, and Red Onion, 106–7
Fruit. See also specific fruits
adding to salads, 33
Baked Cut-Up Chicken with, 151–53
Bites, Bacon-Wrapped, 232–33
dried, stocking up on, xvi
Fruity Clafoutis, 257
G
Garlic
Pesto, 220
Prawns, Pan-Seared, 164–65
preparing, xviii
Roasted, Nuts, and Raisins, Farfalle with, 88–89
Roasted, Paste, 5
Giblets, cooking, 153
Ginger
fresh, preparing, xix
Gingery Gingerbread, 250–51
-Soy-Sesame Vinaigrette, 54–55
Gingerbread, Gingery, 250–51
Goat Cheese
Artichoke, Tomato, and Red Onion Focaccia, 106–7
Hazelnuts, and Golden Raisins, Wilted Spinach Salad with, 56–57
Grains
Acorn Squash Stuffed with Apple-Almond-Cherry Basmati Pilaf, 97–99
bulgur, 182–83
Cornbread, 101–2
couscous, 182–83
Creamy Polenta, 105
rice, how to cook, 181–82
“soaking” grains, 182–83
Greek Salad with Oregano-Laced Vinaigrette, 46–47
Greek-Style Stuffed Eggplant, 116–17
Green Beans
All-American Three-Bean Salad, 38–39
Amandine, Seriously Good, 202–3
Greens. See also Cabbage; Lettuce; Spinach
buying, 31
dark leafy, parboiling, 213
Dark Leafy, with Very Sweet Onions, 212–13
packaged salad mixes, about, 31
Pasta Shells with Chickpeas and Arugula, 86–87
preparing tossed salad with, 33–34
storing, 31–32
varieties of, 32
washing, 31
Guacamole, 224–25
H
Hazelnuts, Goat Cheese, and Golden Raisins, Wilted Spinach Salad with, 56–57
Herbs. See also Basil; Cilantro; Parsley
adding to salads, 32–33
Oregano-Laced Vinaigrette, 47
storing, 32
“Hollandaise,” Shortcut, 161
Honey
about, 35
-Balsamic Dressing, Creamy, 36
-Mustard Dressing, 36–37
Hot and Sour Soup with Fresh Shiitake Mushrooms, 20–21
Hot Fudge Sundaes, 239–40
Hummus, 226–27
I
Iceberg Wedges, Old-Fashioned, with Luxurious Bleu Cheese Dressing, 50–51
Ice cream
Hot Fudge Sundaes, 239–40
Italian-Style Peppers and Sausages (Peperoni e Salsiccia), 166–67
Italian Tomato Sauce, Homemade, 67–68
J
Jicama, about, 60
L
Lasagna, Spinach, Quick and Easy, 72–73
Lentil, Red, Soup, North African, 24–25
Lettuce
Caesar Salad with Its Own From-Scratch Dressing, 44–45
Chinese Chicken Salad with Soy-Ginger-Sesame Vinaigrette, 54–55
Old-Fashioned Iceberg Wedges with Luxurious Bleu Cheese Dressing, 50–51
packaged salad mixes, about, 31
Taco Salad with Cumin-Lime-Cilantro Dressing, 58–60
Lime-Cumin-Cilantro Dressing, 59
Linguine
with Clam Sauce, 76–77
with Spinach and Peas, 82–83
M
Mac & Cheese, Genuine Homemade, 74–75
Mango and Chickpea Curry, 118–19
Maple syrup, buying, xv
Marinara Sauce, 68
Mayonnaise, for salad dressings, 31
Meat. See also Beef; Pork
buying, 146–47
checking for doneness, 149
cooking, 148–49
internal cooking temperatures, 150
menu accompaniments, 148
raw, handling, 148
resting, before serving, 149–50
storing, 147–48
USDA grades, 147
Meatballs, 71
Meatballs, Spaghetti and, 69–71
Mozzarella
Balls, Fresh, with Basil and Tomatoes (Bocconcini Skewers), 223
Pasta Shells with Chickpeas and Arugula, 86–87
Quick and Easy Spinach Lasagna, 72–73
Mushroom(s)
cleaning, 113
Popover Pie, 112–13
Portobello Faux Burgers, 140–41
Shiitake, Fresh, Hot and Sour Soup with, 20–21
storing, 113
Thai Green Curry with Coconut Milk, Vegetables, and Tofu, 120–21
Vegetable-Tofu Stir-Fry with Orange-Ginger Glaze, 122–24
-Zucchini Ragout over Creamy Polenta, 103–4
Mustard
-Honey Dressing, 36–37
Sauce, Braised Brussels Sprouts in, 210–11
N
Noodles
Chinese-Style Peanut, 92–93
Homemade Chicken Noodle Soup, 6–7
North African Red Lentil Soup, 24–25
Nuts
Acorn Squash Stuffed with Apple-Almond-Cherry Basmati Pilaf, 97–99
Original-ish Waldorf Salad, 52–53
Roasted Garlic, and Raisins, Farfalle with, 88–89
Seriously Good Green Beans Amandine, 202–3
Slightly Sweet Cajun-Spiced, 230–31
toasting, 53
Wilted Spinach Salad with Hazelnuts, Goat Cheese, and Golden Raisins, 56–57
O
Oils
olive, buying, xv, 63
roasted nut and seed, about, xv
toasted sesame, about, xv
Onion(s)
and Asparagus, Roasted, Rigatoni al Forno with, 80–81
Fried, Skillet Potatoes with, 192–93
Grandma Betty’s Brisket, 173–75
and Peppers, Fajita-Style, 206–7
preparing, xix
Red, –Caramelized Balsamic, Soup with Cheese-Topped Croutons, 8–9
Urban-Grilled Summer Squash, 214–15
Very Sweet, Dark Leafy Greens with, 212–13
P
Panko breadcrumbs, about, 163
Parmesan
Caesar Salad with Its Own From-Scratch Dressing, 44–45
Fricos, 12–13
Parsley
chopping, xx
Potatoes, Boiled, 188–89
Party snacks
Bacon-Wrapped Fruit Bites, 232–33
Bocconcini Skewers (Fresh Mozzarella Balls with Basil and Tomatoes), 223
Crostini, Any Style (Little Italian Toasts), 221–22
Guacamole, 224–25
Hummus, 226–27
Luxury Potato Bites, 234–35
Peppy Pepitas, 228
Pesto, 220
Slightly Sweet Cajun-Spiced Nuts, 230–31
Pasta
Chinese-Style Peanut Noodles, 92–93
cooking and serving, 64–65
Couscous, 182–83
Farfalle with Roasted Garlic, Nuts, and Raisins, 88–89
garnishes for, 65
Genuine Homemade Mac & Cheese, 74–75
Homemade Chicken Noodle Soup, 6–7
ingredients, warming, tip for, 85
leftover, serving ideas, 66
Linguine with Clam Sauce, 76–77
Linguine with Spinach and Peas, 82–83
menu accompaniments, 65
pantry ingredients for, 64
Penne with Broccoli and Pesto, 84–85
Quick and Easy Spinach Lasagna, 72–73
recipe ideas, 62–63
Rigatoni al Forno with Roasted Asparagus and Onions, 80–81
Salad, Best, 48–49
sauces for, 67–68
serving sizes and yields, 63
shapes, 63–64
Shells with Chickpeas and Arugula, 86–87
Spaghetti alla Carbonara, 78–79
Spaghetti and Meatballs, 69–71
with Tuna, White Beans, and Artichoke Hearts, 90–91
Peanut Butter
Chinese-Style Peanut Noodles, 92–93
–Chocolate Crunchy Things, 242–43
Pea(s)
defrosting, 83
Green, and Feta Quiche, 110–11
and Spinach, Linguine with, 82–83
Penne with Broccoli and Pesto, 84–85
Peperoni e Salsiccia (Italian-Style Peppers and Sausages), 166–67
Pepitas, Peppy, 228
Peppers
chiles de árbol, about, 229
Greek Salad with Oregano-Laced Vinaigrette, 46–47
and Onions, Fajita-Style, 206–7
and Sausages, Italian-Style (Peperoni e Salsiccia), 166–67
slicing and chopping, xvii
Steak Fajitas, 176–78
Vegetable-Tofu Stir-Fry with Orange-Ginger Glaze, 122–24
Pesto, 220
Pesto and Broccoli, Penne with, 84–85
Pie, Mushroom Popover, 112–13
Pizza dough, working with, 107
Polenta, Creamy, 105
Pomegranate molasses, about, xvi
Popover Pie, Mushroom, 112–13
Pork. See also Bacon
internal cooking temperatures, 150
Peperoni e Salsiccia (Italian-Style Peppers and Sausages), 166–67
Potato(es)
Baked, 184–85
Baked Stuffed, 114–15
Bites, Luxury, 234–35
buying and storing, 180
Corn Chowder, 16–17
Mashed, 186–87
Mashed, White Cheddar Soup, 18–19
Old-Fashioned Beef Stew, 170–72
Parsley, Boiled, 188–89
Peperoni e Salsiccia (Italian-Style Peppers and Sausages), 166–67
Roasted Fingerlings, 190–91
Salad, Basic and Beyond, 40–41
Skillet, with Fried Onions, 192–93
Sweet, Your Basic Mashed, 194–95
Poultry. See also Chicken; Turkey
buying, 147
menu accompaniments, 148
raw, handling, 148
storing, 147–48
Prawns, Garlic, Pan-Seared, 164–65
Prunes
Bacon-Wrapped Fruit Bites, 232–33
Baked Cut-Up Chicken with Fruit, 151–53
Pumpkin seeds. See Pepitas
Q
Quiche, Green Pea and Feta, 110–11
R
Raisins
Golden, Goat Cheese, and Hazelnuts, Wilted Spinach Salad with, 56–57
Original-ish Waldorf Salad, 52–53
Roasted Garlic, and Nuts, Farfalle with, 88–89
Ranch Dressing, Homemade, 37
Rice
Acorn Squash Stuffed with Apple-Almond-Cherry Basmati Pilaf, 97–99
how to cook, 181–82
Rigatoni al Forno with Roasted Asparagus and Onions, 80–81
Russian Dressing, 37
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