The Recipe Girl Cookbook: Dishing out the Best Recipes for Entertaining and Every Day

This salad has served several purposes in my life for a number of years. It has found a spot on the buffet table at nearly every family get-together, and it has been brought to the needy, both to celebrate new babies and to mourn those lost. It has netted the coveted salad slot at my Thanksgiving dinner, and it’s the only salad that is repeated in my kitchen time and time again. Everyone (literally, everyone) loves this salad. I hope you do too.

DRESSING

4 tablespoons white wine vinegar

3 tablespoons extra-virgin olive oil

1¹⁄₂ tablespoons Dijon mustard

Salt and freshly ground black pepper, to taste

SALAD

1 head green leaf lettuce, chopped (4 to 5 cups)

1 head red leaf lettuce, chopped (4 to 5 cups)

2 medium vine-ripened tomatoes, chopped

1 large avocado, pitted, peeled and chopped

¹⁄₃ cup toasted pine nuts (see Tip)

¹⁄₄ cup shredded mozzarella cheese

In a shaker jar or a plastic tub, add the dressing ingredients and shake well.

In a large salad bowl, add all of the salad ingredients and drizzle the dressing on top. Toss gently to combine and coat the salad. Serve immediately.

GLUTEN-FREE ADAPTABLE Use a brand of Dijon that is known to be gluten-free.

DAIRY-FREE ADAPTABLE Leave out the cheese.

TIP A simple way to toast the pine nuts is to dry roast them in a small skillet over medium heat. Stir them often so that they do not burn (they’ll burn easily if they’re not tended to). Pull them from the heat as soon as they begin to turn golden brown and pour them onto a paper towel to cool off.

MAKE-AHEAD TIP The dressing may be made 2 to 3 days in advance. Just keep it in a covered container in the refrigerator until it is ready to use.

Turn this into a main dish salad by adding grilled chicken or shrimp.

kale and bacon salad with strawberry jam vinaigrette

Makes: 4 servings Prep Time: 15 minutes Cook Time: 10 minutes

While dining in Atlanta on a business trip, I discovered the beauty and deliciousness of raw kale in the form of a kale salad. The restaurant was called Terrace, and I will forever be indebted to the chefs there for putting this idea of a salad in my head. Kale can be tough and gritty and not-so-pleasant to eat unless you treat it just right. If you do, then it happens to be wonderful and healthy and very pleasant to eat. The trick with a salad is to cut the kale into thin strips, dress it and then give the kale some time to absorb the vinaigrette and take in all of that flavor.

SALAD

3 slices bacon, cut into ¹⁄₂-inch pieces

¹⁄₂ cup thinly sliced red bell pepper

¹⁄₂ cup thinly julienned carrot (see Tips)

¹⁄₄ cup sliced shallot

5 to 6 cups thinly sliced kale strips (ribs removed and discarded, see Tips)

VINAIGRETTE

1 tablespoon red wine vinegar

1 tablespoon whole grain Dijon mustard

1 tablespoon extra-virgin olive oil

1 tablespoon strawberry jam

In a medium skillet, fry the bacon over medium heat until crisp, 6 to 8 minutes. Remove the bacon to a paper towel–lined plate to drain. Discard all but 1 tablespoon of bacon fat. Add the bell pepper, carrot and shallot to the reserved bacon fat in the pan. Turn the heat to medium and cook, stirring, until the vegetables have softened slightly, 3 to 4 minutes. Remove the pan from heat and let the vegetables cool, about 5 minutes.

Place the kale strips into a serving bowl and add the cooled vegetables.

In a small bowl, whisk together the vinaigrette ingredients. Pour the vinaigrette over the salad and toss. Let the kale and vegetables marinate in the vinaigrette for at least 15 minutes, tossing now and then to redistribute the vinaigrette. Serve immediately.

GLUTEN-FREE ADAPTABLE Use brands of bacon, Dijon and strawberry jam that are known to be gluten-free.

VEGETARIAN ADAPTABLE Leave out the bacon.

TIPS A “julienne” is a type of cut that makes a long thin strip (like a matchstick). Start with a 2-inch piece of peeled carrot. Cut down the sides to create a rectangular shape, and then cut thin slices lengthwise. Stack those slices and then cut long, thin strips from the stack.

Use the green, leafy Tuscan (or similar kind) of kale for this recipe. Remove the center ribs and carefully chiffonade (thinly slice) the kale into strips.

Don’t be tempted to eat this salad as soon as you toss it. Kale needs time to marinate in the vinaigrette, and then it will be more tender and ready for eating.

Add a sweet element of sliced strawberries to the salad, leaving out the red bell pepper and carrot and adding in toasted, sliced almonds instead.

triple berry salad with sugared almonds

Makes: 6 to 8 servings Prep Time: 25 minutes Cook Time: 5 minutes

If you’ve never had fresh berries in a green salad before, now is the time to try it out. My sister Susie was visiting one summer and she shared her secret for losing an entire dress size over the period of a couple of months: she ate salad with berries and sugared nuts for dinner almost every night! Okay, so she’s a fanatic on the elliptical machine too, but in any case, this is a darn good salad, and it’s healthy too. Sister Susie helped me create this one. (And FYI, no guarantees on that dress-size thing.)

ALMONDS

3 tablespoons granulated white sugar

¹⁄₂ cup slivered almonds

DRESSING

3 tablespoons strawberry jam

2 tablespoons white balsamic vinegar (see Tips)

1 tablespoon chopped flat-leaf parsley

¹⁄₂ teaspoon salt

¹⁄₂ teaspoon Dijon mustard

Dash of freshly ground black pepper

¹⁄₄ cup extra-virgin olive oil

SALAD

1 pound mixed salad greens

1¹⁄₂ cups blackberries

1¹⁄₂ cups sliced strawberries

1¹⁄₂ cups blueberries

1 large avocado, pitted, peeled and chopped

2 green onions, white and green parts, finely chopped

³⁄₄ cup Gorgonzola cheese crumbles

To prepare the almonds, in a small skillet, heat the sugar over medium heat until it begins to melt. Add the almonds to the pan and toss rapidly until the sugar coats all of the almonds and the almonds are lightly browned. Pour them into a glass dish and separate the almonds with a fork. Cool until hardened and break into pieces.

To prepare the dressing, in a small bowl or shaker jar, whisk together all of the dressing ingredients (except olive oil). Add the olive oil in a slow stream, whisking constantly, until the dressing thickens.

To assemble the salad, in a large bowl, combine the greens, berries, avocado and onions. Add the dressing and toss the salad. Add the sugared almonds and cheese. Toss again lightly and serve.

GLUTEN-FREE ADAPTABLE Use brands of strawberry jam and Dijon mustard that are known to be gluten-free. Substitute goat or feta cheese for the Gorgonzola (unless you are sure that the gorgonzola you’re using is gluten-free).

DAIRY-FREE ADAPTABLE Leave out the cheese.

TIPS This recipe calls for white balsamic vinegar, which makes the salad look clean and nice. White wine vinegar may be substituted. You’re certainly welcome to use regular balsamic vinegar too but it adds brown color to the pretty berry salad.

The almonds and the dressing can be made 2 to 3 days in advance. Keep the almonds in a covered container, and keep the dressing covered and refrigerated.

Use whatever kinds of berries you’d like, and feel free to switch out the gorgonzola crumbles for goat cheese or feta.

Add in some grilled chicken to turn this into a main-dish salad.

caprese salad with burrata cheese

Makes: 4 servings Prep Time: 25 minutes Cook Time: 15 minutes

At some time in your lifetime of visiting Italian food establishments, you’ve very likely come across the classic caprese salad—the version of this salad that utilizes slices of fresh mozzarella cheese. Using Burrata cheese in this salad turns it into an entirely different salad altogether. Burrata means “buttered” in Italian (and for good reason!). Rounds of Burrata have an exterior of mozzarella and an interior of mozzarella strands mixed with cream. It happens to be soft and rich and creamy. When Burrata is paired with fresh tomatoes and basil, that’s just about all it needs to create a wonderful, new version of the caprese.

²⁄₃ cup balsamic vinegar

2 large red tomatoes, each cut into 4 slices

4 2.5-ounce rounds Burrata cheese, each cut into 3 slices (see Tips)

12 large fresh basil leaves

2 large yellow tomatoes, each cut into 4 slices

4 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper, to taste

In a small saucepan, bring the vinegar to a boil over medium heat. Reduce the heat to low and simmer until the vinegar is reduced by at least half, 15 to 20 minutes. It becomes a little bit thicker as it reduces. Remove the vinegar from heat and let it cool at room temperature until you are ready to assemble the salads (see Tips).

To assemble the salads, on each of four plates, layer 1 slice red tomato, 1 slice of cheese, 1 basil leaf, 1 slice yellow tomato, 1 slice cheese, 1 basil leaf, 1 slice red tomato, 1 slice cheese, 1 basil leaf and 1 slice yellow tomato. Drizzle 1 tablespoon of olive oil over each salad. Drizzle 1 tablespoon of the reduced balsamic on each salad. Top with a sprinkle of salt and a couple of grinds of pepper.

TIPS Burrata can usually be found in the gourmet cheese section of your market (in the same place where you’d find fresh mozzarella) or in Italian or specialty markets.

Reduce the balsamic vinegar up to 2 days in advance. Keep it covered and refrigerated. Let it come to room temperature before using in the salad.

If you can get your hands on some heirloom tomatoes, they are wonderful as the star of this salad.

Substitute fresh mozzarella for the Burrata cheese, if you prefer to make a classic caprese salad.

Spoon a drizzle of pesto sauce onto the salads instead of using fresh basil.

Sprinkle toasted pine nuts on top.

mexican salad with sweet honey-lime vinaigrette

Makes: 6 servings Prep Time: 25 minutes

We eat a whole lot of Mexican food here in Southern California. The little fast-food shacks are great, but we serve up an awful lot of it at home too. The problem with Mexican food is that it can be terribly heavy and filling. It’s nice to have a side dish to serve alongside it that adds a splash of greenery to the meal. That’s where the idea of this salad came into play. Cheese is purposefully left out since there is usually a fair amount of cheese in a Mexican main dish. Now you can eat your tacos and get your veggies in too.

VINAIGRETTE

¹⁄₄ cup freshly squeezed lime juice (about 2 large limes)

2 tablespoons extra-virgin olive oil

1 teaspoon honey

1 medium garlic clove, minced

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon cayenne pepper

¹⁄₈ teaspoon ground cumin

SALAD

4 cups chopped romaine lettuce

1 15.5-ounce can black beans, rinsed and drained

³⁄₄ cup chopped tomato

³⁄₄ cup chopped, peeled jicama

³⁄₄ cup corn kernels (see Tips)

1 large avocado, peeled, cored and chopped

1 large red bell pepper, seeded, ribs removed and diced

2 tablespoons chopped fresh cilantro

In a small bowl, whisk together the vinaigrette ingredients.

In a large bowl, toss together the salad ingredients. Add the vinaigrette and toss lightly. Serve immediately.

GLUTEN-FREE ADAPTABLE Use a brand of black beans that is known to be gluten-free.

TIP I like to use raw corn kernels (cut right off the cob) for this recipe. To cut the corn kernels off the cob: Cut a small slice off of the end of the cob to create a flat surface. Set the flat end of the corn upright inside of a bowl, holding it at the top. Cut down the sides of the cob with a sharp knife and the corn kernels will collect inside of the bowl. You can certainly use canned corn kernels or defrosted frozen corn too.

Leave out the lettuce, chop the salad ingredients finely, toss with the dressing, and serve as a chunky salsa with tortilla chips.

Add in grilled chicken or shrimp, crumbled Mexican Cojita cheese and crushed tortilla chips to create a hearty, main-dish salad.

classic greek salad

Makes: 6 servings Prep Time: 15 minutes

I included this salad for my mother-in-law (who I happen to like very much, by the way), since she whips up Greek salads often at her house. It’s your typical Greek salad with crunchy lettuce, tomato, red onion and cucumber, and additions of feta cheese and Greek Kalamata olives are a must. Tossed in a lemony red wine vinaigrette, this salad is finished off with a generous sprinkle of fresh dill.

VINAIGRETTE

6 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

3 tablespoons freshly squeezed lemon juice

1 tablespoon granulated white sugar

1 medium garlic clove, minced

¹⁄₂ teaspoon dried oregano

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon freshly ground black pepper

SALAD

1 head romaine lettuce, rinsed and chopped

1 cup chopped tomato (about 1 medium)

³⁄₄ cup chopped cucumber

¹⁄₂ cup sliced red onion (about ¹⁄₂ medium)

¹⁄₂ cup halved Kalamata olives

4 ounces crumbled feta cheese

2 tablespoon chopped fresh dill (see Tips)

In a small bowl, whisk together the vinaigrette ingredients.

In a large bowl, toss together the lettuce, tomato, cucumber and red onion. Add the vinaigrette and toss again. Add olives and cheese and lightly toss. Sprinkle dill on top and serve immediately.

GLUTEN-FREE ADAPTABLE Use a brand of Kalamata olives that is known to be gluten-free.

DAIRY-FREE ADAPTABLE Leave out the feta cheese.

TIPS Don’t be tempted to use dried dill. The fresh dill is what really brings this salad to life.

Serve with wedges of warmed pita bread and a spoonful of hummus for dipping.

Some aficionados of Greek salad prefer to use iceberg lettuce instead of romaine.

Try using goat cheese in place of the feta and add in chopped red and green bell peppers.

insalata romantica (“romantic italian salad” for two)

Makes: 2 servings Prep Time: 15 minutes

I was fortunate enough to travel to Italy with my husband for our 10-year wedding anniversary. We searched out the best restaurants by asking the waiters where they liked to eat. As a result, we ended up in dark alley bungalows where no one spoke a lick of English and we could merely point to things on the menu and hope we were ordering something good. It turns out that the local Italians ate pretty basic stuff, just fresh pasta with a hearty, flavorful sauce, and very simple salads without a lot of adornment. That’s what this salad is all about.

2 cups torn arugula, rinsed and dried

¹⁄₄ cup pine nuts, toasted (see Tips)

¹⁄₄ cup shaved Parmigiano Reggiano cheese (see Tips)

2 tablespoons extra-virgin olive oil

4 teaspoons balsamic vinegar

Salt and freshly ground black pepper, to taste

Divide the arugula equally between two salad bowls. Sprinkle each with 2 tablespoons pine nuts and 2 tablespoons cheese. Drizzle each with 1 tablespoon olive oil and 2 teaspoons vinegar. Sprinkle with salt and pepper and serve immediately.

DAIRY-FREE ADAPTABLE Leave off the cheese.

TIPS A simple way to toast the pine nuts is to dry roast them in a small skillet over medium heat. Stir them often so that they do not burn (they’ll burn easily if they’re not tended to). Pull them from the heat as soon as they begin to turn golden brown and pour them onto a paper towel to cool off.

Parmigiano Reggiano is aged according to strict, centuries-old laws in Italy regarding the making of the cheese. Production of American Parmesan cheese is not subject to the same laws, nor is it aged in the same manner. Therefore, Parmigiano Reggiano has a superior quality and taste that cannot be found in regular Parmesan cheese. Splurge for the good stuff if your budget allows for it, but you can also use Parmesan.

Use white balsamic vinegar if you’d prefer your salad to maintain a cleaner look.

Add in some roasted tomatoes. Preheat the oven to 400°F. Spread cherry tomatoes onto a rimmed baking sheet. Drizzle the tomatoes with olive oil and sprinkle them with salt and pepper. Roast for 15 to 20 minutes, until soft. Serve on top of the salad.

not-your-mama’s macaroni salad

Makes: 8 servings Prep Time: 15 minutes

I’m not a huge fan of raw onion and my family isn’t either. But when you soak red onion in cold water for a few minutes and then give it a rinse, it loses that super-sharp onion taste and it’ll give your salad a little more crunch and flavor and color. Mom definitely doesn’t like onion in her macaroni salad, she despises celery, and she’d probably balk at the addition of tomato and bacon too. You’ll have to trust me though. This is probably not close to any of our mama’s methods of making macaroni salad, but it’s one to add to the must-make list.

2 cups dry elbow macaroni, cooked according to package directions

1 cup diced vine-ripened tomato

²⁄₃ cup diced celery

¹⁄₂ cup minced red onion, soaked in cold water for 5 minutes then drained

2 tablespoons minced flat-leaf parsley

²⁄₃ cup mayonnaise

¹⁄₃ cup sour cream

2 tablespoons apple cider vinegar

1 teaspoon dry mustard

1 teaspoon granulated white sugar

1 teaspoon salt

Freshly ground black pepper, to taste

8 slices bacon, cooked and crumbled (see Tips)

In a large bowl, combine the macaroni, tomato, celery, onion and parsley.

In a small bowl, combine the mayonnaise, sour cream, vinegar, mustard, sugar and salt.

Use a rubber spatula to scrape the dressing into the pasta mixture and stir to combine. Season the salad with pepper, to taste. Sprinkle crumbled bacon on top.

TIPS For easy clean-up, cook your bacon in the oven. Preheat the oven to 400°F. Line a large, rimmed baking sheet with foil and place a rack on top. Spray the rack with nonstick spray. Lay the bacon slices on the rack. Bake for 15 to 20 minutes, or until the bacon is crisp. Timing will vary depending on the thickness of your bacon.

This recipe can be easily cut in half to accommodate a smaller meal.

Keep this salad covered and refrigerated until ready to serve. It may be prepared up to 6 hours ahead.

Turn this salad into a BLT salad by serving it on top of iceberg or Boston lettuce leaves.

If you don’t care for a mayonnaise-based macaroni salad, substitute your favorite Italian dressing instead.

three bean salad

Makes: 8 servings Prep Time: 20 minutes + refrigeration time Cook Time: 3 minutes

For as long as I can remember, I’ve loved the sweet vinegar-soaked salad known to many as the 3-Bean Salad. It has always been welcome at summer potlucks, and it’s probably rarely made homemade. It’s such an easy salad to make though, since most versions are quickly assembled by combining three cans of beans with a sweet, vinegar-based dressing. I’ve jazzed things up a bit in my recipe, utilizing lightly blanched fresh green beans and adding in fresh red pepper too. It’s still as sweet and vinegary as can be, and it will be most welcome at any potluck.

VINAIGRETTE

¹⁄₄ cup apple cider vinegar

3 tablespoons granulated white sugar

2 tablespoons canola or vegetable oil (see Tips)

1¹⁄₂ teaspoons salt

¹⁄₄ teaspoon pepper

SALAD

1¹⁄₂ cups fresh green beans, trimmed and cut into 1-inch pieces

1 15.5-ounce can garbanzo beans (chickpeas), rinsed and drained

1 15.5-ounce can kidney beans, rinsed and drained

²⁄₃ cup chopped red bell pepper

¹⁄₂ cup chopped red onion

¹⁄₄ cup chopped flat-leaf parsley

In a small bowl, whisk together the vinaigrette ingredients.

Bring a medium pot of water to boil. Add the green beans and cook them just until slightly tender, about 3 minutes. Pour the green beans through a strainer and run cold water over them until they no longer feel hot.

Place the cooled green beans, beans, bell pepper, onion and parsley in a large bowl. Add the vinaigrette and toss. Cover and refrigerate the salad, tossing often, for at least 2 hours and up to 8 hours before serving.

GLUTEN-FREE ADAPTABLE Use brands of garbanzo and kidney beans that are known to be gluten-free.

TIPS Don’t be tempted to use olive oil as it’s too strong-tasting for this salad.

Leftovers of this salad will be delicious for 2 to 3 days after preparation.

QUICK AND EASY TIP Leave out the green beans and substitute another canned bean (such as white or black beans) instead.

Modify the flavor of the vinaigrette by using white balsamic vinegar or white wine vinegar in place of the apple cider vinegar.

Add in chopped cucumber or chopped celery for added crunch.

grilled corn salad

Makes: 8 servings Prep Time: 20 minutes + soaking time Cook Time: 9 minutes

Nibbling cob after cob of sweet fresh corn in the summer time is a given. So why not make a salad out of it? Giving corn a few char marks by tossing it briefly on the grill will give your salad a delicious smoky flavor, and by soaking the corn for a half hour before grilling, you’ll be giving it enough moisture to prevent it from drying out on the grill.

VINAIGRETTE

3 tablespoons extra-virgin olive oil

3 tablespoons apple cider vinegar

1 tablespoon freshly squeezed lemon juice

¹⁄₂ teaspoon kosher salt

Freshly ground black pepper, to taste

SALAD

5 ears corn, shucked and rinsed

1¹⁄₂ cups halved cherry or pear tomatoes

¹⁄₂ cup fresh basil, cut into thin strips

¹⁄₄ cup diced red onion

Salt and freshly ground black pepper, to taste

In a small bowl, whisk together the vinaigrette ingredients.

Soak the corn in a large bowl of water for 30 minutes. Preheat the grill to medium. Drain the corn and place on the hot grill grates, grilling for 3 to 4 minutes on each side, or just until char marks begin to appear. Remove the ears of corn from the grill and let them cool. Cut the corn kernels off the cobs (see Tips).

In a large bowl, mix the corn kernels, tomatoes, basil and red onion.

Add the vinaigrette to the salad and toss. Season the salad with salt and pepper to taste. Cover and refrigerate until ready to serve.

TIPS To cut the corn kernels off the cob: Cut a small slice off of the end of each corn cob to create a flat surface. Set the flat end of the corn upright inside of a bowl, holding it at the top. Cut down the sides of the corn with a sharp knife and the corn kernels will collect inside of the bowl.

Using multicolored cherry tomatoes gives this salad a colorful bonus.

This salad may be prepared up to 4 hours before serving.

Make a raw-corn salad instead. Just cut the corn kernels off of the cleaned cobs and proceed with the salad directions as written, omitting the steps for grilling.

Turn this salad into a Mexican-themed corn salad. Substitute lime juice for the lemon in the vinaigrette and substitute fresh cilantro for the basil.

perfect potato salad

Makes: 10 servings Prep Time: 25 minutes Cook Time: 10 minutes

No pickles or celery or mustard ever graced the bowl of my mother’s homemade potato salad. She was a basic potato salad kind of girl, and us kids got used to eating it without any sort of added crunch or flavor bang. I’ve updated Mom’s potato salad somewhat with a tangy mayonnaise and mustard dressing. I still don’t care for crunch in my potato salad, but there always must be plenty of hard-boiled eggs. See Change It Up! below for adding in crunch, if you like that sort of thing.

4 pounds red potatoes, cleaned and cut into 1¹⁄₂-inch cubes

1 cup mayonnaise

¹⁄₂ cup sour cream

2 tablespoons white wine vinegar

1 teaspoon prepared mustard

¹⁄₄ teaspoon celery salt

4 large hard-boiled eggs, chopped (see Tips)

¹⁄₃ cup chopped flat-leaf parsley

¹⁄₃ cup finely chopped green onion

Salt and freshly ground black pepper, to taste

Paprika

Place the potato cubes in a large pot. Add enough water to cover the potatoes. Bring the water to a boil over high heat. Reduce the heat to medium-high and continue to boil the potatoes until they are tender, 8 to 10 minutes (see Tips). Drain the potatoes in a colander and let them cool. Place the cooled potatoes in a large bowl.

To make the dressing, in a medium bowl, mix the mayonnaise, sour cream, vinegar, mustard and celery salt.

Pour the dressing over the potatoes and gently toss to coat. Add the eggs, parsley and onion and gently toss again. Season the salad with salt and pepper to taste. Sprinkle with a light dusting of paprika. Cover and refrigerate the salad for at least 2 hours and up to 6 hours before serving.

GLUTEN-FREE ADAPTABLE Use brands of mayonnaise and mustard that are known to be gluten-free.

TIPS To make perfect hard-boiled eggs, place your eggs into a pot and fill it with enough water to cover the eggs. Bring the water to a boil over high heat, then cover the pan and turn off the heat. Let the eggs sit in the covered pan for 15 minutes, then rinse and peel them under cold water.

When boiling the potatoes, it’s important that you don’t overcook them. Keep an eye on them while they are cooking and take one out to test it. You want them to be tender, but you also want them to maintain their shape and not turn into mush.

To speed up the potato-cooling process, place them in bowl and refrigerate them until ready to use (can be done up to 1 day ahead).

Add crunch to this potato salad by adding in chopped pickles or celery. Add fresh dill to create a different flavor.

creamy dijon mashed potatoes

Makes: 6 servings Prep Time: 30 minutes Cook Time: 12 minutes

Yukon gold potatoes are my potato-of-choice for mashing. They boil up tender and fluffy, and they impart a slight, natural butter flavor to your potato dish, and since too much butter is never a bad thing, these potatoes work well with just about everything. I’ve added some Dijon mustard into the mashing process. The Dijon doesn’t make these spicy. Instead it gives the potatoes a bit of tang and flavor, leaving little need or desire for gravy. These potatoes are good all on their own, with a smidge of butter floating on top and spooned up with whatever meat you’re serving alongside (meatloaf is my favorite).

3 pounds Yukon gold or russet potatoes, peeled and cut into 1-inch pieces

¹⁄₂ tablespoon kosher salt

3 tablespoons salted butter

2 ounces cream cheese

¹⁄₂ cup whole milk, heated to warm, divided (see Tips)

3 tablespoons Dijon mustard

¹⁄₄ cup chopped green onion (green parts only)

Salt and freshly ground black pepper, to taste

3 tablespoons salted butter for topping, optional

Place the potatoes in a large pot and add enough water to cover them. Add the salt to the water and bring it to a boil. Boil the potatoes until they are very tender when pierced with a fork, 12 to 15 minutes. Drain the potatoes in a colander.

Place the drained, cooked potatoes in a large bowl (see Tips) and mash with a potato masher. Add the butter, cream cheese and ¹⁄₄ cup of the warmed milk. Use an electric mixer to combine. Add the Dijon, green onion and the remaining ¹⁄₄ cup milk and beat the potatoes until there are few lumps left and they have a creamy texture. Add salt and pepper, to taste. Serve immediately topped with butter, if desired.

GLUTEN-FREE ADAPTABLE Use a brand of Dijon mustard that is known to be gluten-free.

TIPS If you happen to own a potato ricer gadget, it works wonders for getting a good-textured mashed potato. If not, go ahead and use a potato masher, and if you don’t possess either of these gadgets, an electric mixer should do a pretty good job of mashing them up.

To warm the milk, just pour it into a glass measuring cup and heat it in the microwave or in a small saucepan on the stove. It should only take a short time, but watch it closely so it doesn’t bubble up and over the cup.

MAKE-AHEAD TIP Make these potatoes early in the day and keep them warmed in a slow cooker until you are ready to serve them. They also warm up nicely after refrigeration if you need to make them a day ahead.

Mascarpone cheese is also wonderful in these potatoes. Use it in place of the cream cheese for a richer flavor and more luxurious texture. Alternatively, sour cream used in place of the cream cheese will add a tangy flavor.

gorgonzola smashed potatoes

Makes: 6 servings Prep Time: 20 minutes Cook Time: 10 minutes

What’s great about these potatoes is that they’re smashed rather than mashed. With mashed potatoes, you need to be concerned with getting them just right, with no chunks floating around and creating a nice and smooth texture. Smashed potatoes are just smashed. That’s it, nothing fancy. Add in cream and butter and those smashed potatoes will soak it right up. Add in Gorgonzola too, and now you’ve got something fancy!

2¹⁄₂ pounds baby red potatoes, cut into 1¹⁄₂-inch chunks (unpeeled)

³⁄₄ to 1 cup half-and-half, warmed (see Tips)

1 tablespoon salted butter

4 ounces crumbled Gorgonzola cheese

Salt and freshly ground black pepper, to taste

Bring a large pot of water to a boil and add the potato chunks. Boil the potatoes just until they are tender, 10 to 15 minutes. Drain the potatoes in a colander. Place them in a large bowl. Mash them lightly with a fork. Stir ³⁄₄ cup of the half-and-half and the butter into the potatoes. Add more half-and-half, as needed, if the potatoes seem too dry. Stir in the cheese and season with salt and pepper, to taste.

GLUTEN-FREE ADAPTABLE Make sure that the brand of Gorgonzola cheese you’re using is known to be gluten-free, or use a substitute such as feta or goat cheese.

TIP To warm the half-and-half, just pour it into a glass measuring cup and heat it in the microwave or in a small saucepan on the stove. It should only take a short time, but watch it closely so it doesn’t bubble up and over the cup.

The potato peels add color and nutrients to this dish. If you don’t care for the peel on the potatoes, go ahead and peel the potatoes before boiling.

Not a fan of Gorgonzola? Substitute another crumbled cheese instead, such as feta or goat cheese.

twice-baked crispy greek fingerling potatoes

Makes: 6 servings Prep Time: 30 minutes + cooling time Cook Time: 1 hour

This is the perfect, easy potato dish to make for a dinner party. You can do the first roasting of the potatoes ahead of time, let them cool to room temperature, then throw them in for a quick heat and crisp while you’re getting the rest of your meal ready to serve. They’re tossed with a lemony dressing just before serving to lend fresh flavor to crispy potatoes.

¹⁄₂ cup extra-virgin olive oil

¹⁄₄ cup freshly squeezed lemon juice (see Tips)

2 tablespoons chopped shallots

1¹⁄₂ tablespoons chopped fresh dill

1 tablespoon chopped flat-leaf parsley

1 teaspoon finely grated lemon zest

Salt and freshly ground black pepper, to taste

4 medium garlic cloves, thinly sliced

2¹⁄₂ pounds fingerling potatoes, halved lengthwise

¹⁄₂ cup low-sodium chicken broth

Preheat the oven to 425°F.

In a small bowl, whisk together the olive oil, lemon juice, shallots, dill, parsley and lemon zest. Add salt and pepper, to taste. Toss the garlic and ¹⁄₂ cup of the dressing in another small bowl. Set the rest of the dressing aside to use for serving (don’t refrigerate).

On a large, rimmed baking sheet, toss the potatoes with the garlic dressing. Pour the chicken broth around the potatoes and sprinkle with salt and pepper. Roast the potatoes for 45 minutes, or until they are tender and golden, turning occasionally. Remove them from the oven and let them cool completely. Slide a spatula underneath the potatoes to loosen any potatoes that are clinging to the baking sheet.

Once the potatoes have cooled completely (see Tips), bake them again for 15 minutes (at 425°F), or until they are crisp. Toss the potatoes in a serving bowl with the reserved dressing. Serve immediately.

GLUTEN-FREE ADAPTABLE Use a brand of chicken broth that is known to be gluten-free.

TIP Zest your lemon before you squeeze the juice out of it.

MAKE-AHEAD TIP Prepare the first roasting of the potatoes up to 3 hours ahead. Just let them sit at room temperature until you’re ready to finish them up.

Use fresh chopped oregano in place of the dill.

Fingerling potatoes come in white, red and purple. Use all three for a more colorful side dish!

rainbow couscous

Makes: 4 servings Prep Time: 15 minutes Cook Time: 10 minutes

I’ve always heard that if your diet includes eating a rainbow of foods, then you’re eating healthy. This side dish is full of color with some finely chopped veggies mixed into couscous. If the veggies are small, those vegetable-resistant children don’t notice them as much and just might gobble them up with the rest of their dinner.

2 tablespoons salted butter

1 large shallot, minced

1 cup low-sodium chicken or vegetable broth

¹⁄₂ cup thinly sliced snow peas

¹⁄₂ cup shredded carrot

¹⁄₂ cup finely diced red bell pepper

¹⁄₂ cup finely diced yellow squash

1 cup dried couscous

1 tablespoon freshly squeezed lemon juice

¹⁄₂ teaspoon sea salt

2 tablespoons chopped fresh chives, optional

In a medium saucepan, melt the butter over medium heat. Add the shallot and cook until softened, about 2 minutes. Stir in the broth, snow peas, carrot, bell pepper and squash. Increase the heat to medium-high and bring to a boil.

Stir in the couscous, cover, remove from heat and let sit for 5 minutes. Remove the lid and stir in the lemon juice and sea salt. Sprinkle with chives, if desired. Serve immediately.

DAIRY-FREE ADAPTABLE Substitute oil for butter.

TIP Chop all of your veggies well ahead of dinner so putting this dish together is a snap.

Try adding in other vegetables such as zucchini, yellow or green bell peppers or mushrooms.

coconut-ginger rice

Makes: 8 servings Prep Time: 20 minutes Cook Time: 20 minutes

I’ve always told my son that if I lined up all of the little boys in the world, I’d still pick him as my favorite. It’s the same with this rice recipe. If I lined up all of the rice side dishes in the world, I’d choose this one hands-down. It’s simmered with creamy coconut milk, which gives the rice incredible tenderness and flavor. Added pesto lends the spice to the dish, and chopped sushi ginger sets it apart from other rice dishes. If I’ve got a day with my son and a bowl of Coconut-Ginger Rice, well, then that’s a good day.

4 tablespoons (¹⁄₂ stick) salted butter

¹⁄₂ cup finely diced sweet onion

2 tablespoons minced garlic (about 4 large cloves)

2 tablespoons sushi (pickled) ginger, drained and chopped (see Tips)

2 cups white jasmine rice

4 cups water

¹⁄₂ cup coconut milk

1 teaspoon kosher salt

¹⁄₈ teaspoon ground white pepper

1 tablespoon prepared basil pesto

In a medium saucepan, melt the butter over medium heat. Add the onion, garlic and ginger and cook, stirring frequently, until the onion is softened and transparent, 4 to 5 minutes. Add the rice, stirring until coated. Add the water, coconut milk, salt and pepper. Increase the heat to medium-high and bring to a boil. Cover and reduce the heat to low. Simmer until the liquid is absorbed, about 20 minutes. Remove the pan from heat and let it sit for 5 minutes.

Scoop the rice into a serving bowl, add the pesto and toss. Serve immediately.

GLUTEN-FREE ADAPTABLE Use a brand of pesto that is known to be gluten-free.

TIPS At markets where they make their own sushi, ask the sushi chef if you can take home a small container of their pickled ginger (or offer to buy it). Otherwise, look for sushi ginger in the Asian products aisle of your market.

You may substitute freshly grated ginger for the sushi ginger if you must (use ¹⁄₂ tablespoon). I highly recommend the pickled ginger though for the unique flavor addition.

Add in ¹⁄₂ cup shredded or flaked coconut for added coconut flavor and texture.

lemony brown rice pilaf with toasted pine nuts

Makes: 8 servings Prep Time: 15 minutes Cook Time: 45 minutes

I never really liked brown rice until I experimented with mixing things into it. This recipe adds a subtle lemon flavor and a small handful of toasted pine nuts. It goes with just about anything. Leftovers (if there are any) are just as good reheated.

¹⁄₂ tablespoon olive oil

1 large shallot, peeled and finely chopped

1 cup brown rice (not instant)

2¹⁄₄ cups water

¹⁄₄ cup freshly squeezed lemon juice (see Tips)

¹⁄₃ cup pine nuts, toasted (see Tips)

¹⁄₂ teaspoon finely grated lemon zest

In a medium saucepan, heat the olive oil over medium heat. Add the shallot and cook, stirring constantly, until it is soft, about 5 minutes. Stir in the rice. Add the water and lemon juice. Turn the heat to medium-high and bring to a boil. Cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is fluffy and tender, 40 to 45 minutes. Stir in the pine nuts and lemon zest. Serve immediately.

TIPS Zest your lemon before you squeeze the juice out of it.

A simple way to toast the pine nuts is to dry roast them in a small skillet over medium heat. Stir them often so that they do not burn (they’ll burn easily if they’re not tended to). Pull them from the heat as soon as they begin to turn golden brown and pour them onto a paper towel to cool off.

To use white rice in place of brown rice, use 2 cups of water and reduce the cooking time to 20 minutes (using white rice will serve 4 instead of 8).

Use almonds in place of pine nuts.

cilantro rice

Makes: 8 servings Prep Time: 15 minutes Cook Time: 20 minutes

My mother always served up a tomato-based Spanish rice for our family’s weekly taco night. I love Mom’s Spanish rice, but nowadays I prefer to have something with a little more flavor-kick. Here’s a diversion from the rice that I’ve always known to go with any sort of Mexican food. This Mexican-themed rice recipe is simply steamed white rice with a tangy cilantro sauce mixed in.

2¹⁄₂ cups water

2 cups white rice

1 teaspoon sea salt

1 cup loosely packed fresh cilantro

¹⁄₄ cup freshly squeezed lime juice

2 tablespoons extra-virgin olive oil

2 medium garlic cloves

In a medium saucepan, bring 2¹⁄₂ cups water to a boil over high heat. Add the rice and salt. Cover and reduce the heat to low. Simmer until the rice has absorbed all of the liquid, about 20 minutes.

Meanwhile, prepare the sauce. In a mini food processor, add the cilantro, lime juice, olive oil and garlic. Process until smooth.

Stir the sauce into the hot rice. Serve immediately.

TIP Use leftover rice as a filling for chicken or shrimp burritos.

Make it spicy: Stir in 1 tablespoon chopped canned chipotle chiles in adobo sauce

Make it creamy: Stir in ¹⁄₂ cup Mexican crema.

creamy coconut polenta

Makes: 4 servings Prep Time: 25 minutes Cook Time: 30 minutes

I was first introduced to polenta in its solid form. When cooked a certain way, it can be poured into a dish where it eventually solidifies, allowing you to cut out rounds, place goodies on top and enjoy it as a handheld appetizer. I soon found that polenta can also be served creamy, in a most delicious way. In this recipe, the polenta is cooked much like risotto, adding a little bit of liquid at a time to allow the polenta to fully absorb the liquid before adding more. The natural cream in coconut milk helps give this polenta its creamy texture and great flavor.

1 13.66-ounce can coconut milk (see Tips)

³⁄₄ cup whole grain polenta (see Tips)

2 cups whole milk, warmed (see Tips)

1 tablespoon salted butter

1 teaspoon kosher salt

¹⁄₂ teaspoon freshly ground black pepper

2 tablespoons fresh chives

In a medium saucepan, bring the coconut milk to a boil. Whisk in the polenta and reduce the heat to low. Simmer for 5 minutes, stirring often. Add 1 cup of the milk and stir. Continue to stir and simmer for 6 to 7 more minutes. Stir in the remaining 1 cup milk and continue to simmer, still stirring often, until the polenta is thick and creamy, 6 to 7 minutes. Stir in the butter, salt and pepper. Serve immediately and top with chives.

GLUTEN-FREE ADAPTABLE Use a brand of polenta that is known to be gluten-free.

TIPS Using regular coconut milk for this recipe instead of a low-fat version turns out a much more delicious and flavorful polenta with a creamy texture.

Do not use instant or quick-cooking polenta for this recipe as it is not cooked in the same manner.

Make this dish even more creamy by stirring in ¹⁄₂ cup softened cream cheese or ¹⁄₄ cup heavy whipping cream.

tomato-mascarpone risotto

Makes: 8 side-dish servings (or 4 main-dish) Prep Time: 25 minutes Cook Time: 35 minutes

Risotto is a high-starch, short-grain rice that has the ability to absorb liquids and release starch, which makes it stickier than regular long-grain rice. When it’s properly cooked, it will be creamy and the rice will still have a slight bite to it. You must tend to it with frequent stirring during the process of adding a little bit of broth at a time to the rice while it’s cooking. But your labor will be one of love in the end when you have a tomato-based, mascarpone-infused, creamy bowl of rice to sample.

3 cups low-sodium chicken or vegetable broth

1 8-ounce can tomato sauce

2 tablespoons olive oil

1 cup finely chopped onion (about ¹⁄₂ large)

1¹⁄₂ cups shredded zucchini

1 large garlic clove, minced

1¹⁄₂ cups Arborio rice

1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)

¹⁄₂ teaspoon kosher salt

¹⁄₂ cup mascarpone cheese (see Tips)

2 tablespoons freshly chopped basil

Freshly ground black pepper, to taste

In a medium saucepan, combine the broth and tomato sauce and heat over low heat until just warmed, 4 to 5 minutes.

In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 4 minutes. Add the zucchini and garlic and continue to cook, stirring, until those are softened too, 3 to 4 minutes. Stir in the rice and cook, stirring occasionally, until it is glossy in appearance, 2 to 3 minutes. Add the wine, stir and let the liquid evaporate. Stir in the salt. Add the warmed tomato broth ¹⁄₂ cup at a time, stirring occasionally. When the broth has just about been completely absorbed by the rice, add another ¹⁄₂ cup. Continue to cook and stir and add broth in ¹⁄₂ cup increments until all of the broth has been absorbed and the risotto is tender, but still firm to the bite, 20 to 25 minutes.

Remove the pan from heat and stir in the cheese, basil and pepper to taste. Serve immediately.

GLUTEN-FREE ADAPTABLE Use a brand of broth that is known to be gluten-free.

DAIRY-FREE ADAPTABLE Leave out the cheese.

TIPS If you don’t have access to mascarpone cheese, use softened cream cheese instead.

Be sure to stir often during the cooking process to keep the rice from sticking to the bottom of the pan.

Serve this as a side dish alongside roasted chicken or grilled Italian sausages.

The mascarpone cheese makes the risotto creamy and rich. Leave it out if you would just like a tomato-zucchini risotto.

bacon and brown sugar slow cooker baked beans

Makes: 8 servings Prep Time: 15 minutes Cook Time: 4 hours and 10 minutes

Folks usually like to have a barbecue or three in the summer time, when it’s toasty-warm outside and probably inside your house too. The outdoor air absorbs the heat of your grill, but using the oven is likely to heat up your house even more. The slow cooker is a good option for sweltering hot days. These baked beans are slow cooked anywhere from 4 to 6 hours, and they’ll keep the heat inside the pot without releasing it into your kitchen.

6 slices bacon, cut into 1-inch pieces (see Tips)

1 large onion, peeled and chopped

1 large green bell pepper, seeded, ribs removed and chopped

³⁄₄ cup bottled barbecue sauce

¹⁄₄ to ¹⁄₂ cup packed light brown sugar (see Tips)

2 tablespoons tomato paste

2 tablespoons spicy brown mustard

2 tablespoons apple cider vinegar

3 15-ounce cans white beans, drained and rinsed

¹⁄₂ cup low-sodium chicken broth

Salt and freshly ground black pepper, to taste

In a large skillet, cook the bacon over medium-high heat until it is slightly browned, about 4 minutes. Add the onion and pepper and cook, stirring occasionally, until they are softened and the bacon is crisp, 4 to 5 additional minutes.

Scrape the bacon and vegetables into a slow cooker. Add the barbecue sauce, sugar, tomato paste, mustard, vinegar, beans and broth to the slow cooker and stir to combine. Add salt and pepper, to taste. Cover and cook for 4 to 6 hours on low heat.

GLUTEN-FREE ADAPTABLE Use brands of bacon, barbecue sauce, mustard, beans and chicken broth that are known to be gluten-free.

TIPS This recipe will turn out best using regular bacon instead of turkey bacon. The bacon grease contributes to the flavor of the dish.

The amount of brown sugar you use depends on how sweet you like your baked beans. It also depends on how sweet your barbecue sauce is. Start with ¹⁄₄ cup brown sugar and add more, if desired.

OVEN OPTION Bake, covered, at 350°F for 45 minutes, or until heated through and bubbling. Remove the cover and bake an additional 15 minutes.

The flavor of the barbecue sauce you decide to use can have a profound effect on the flavor of your baked beans. Use something spicy and you’ll have spicier baked beans. Use a smoky sauce and you’ll have smoky baked beans. You get the idea.

It’s perfectly okay to change up the beans in this recipe to kidney, black beans, pinto—whatever you’d like. Mix and match, or use all of one type.

brown butter and smoked gouda skillet cornbread

Makes: 12 servings Prep Time: 20 minutes Cook Time: 20 minutes

There is nothing on this earth that I love more than brown butter. Okay, maybe that’s not true, but it comes darn near close. It’s nutty aroma and flavor are intoxicating and addictive. If it were proper to drink it with a straw, I just might consider it. In any case, it’s delicious to add to recipes. This cornbread is baked in a small puddle of brown butter, which gives it a crisp and buttery crust. Smoked Gouda cheese and fresh corn are mixed in to create a cornbread worthy of serving to company.

4 tablespoons (¹⁄₂ stick) unsalted butter

1¹⁄₂ cups yellow cornmeal

¹⁄₂ cup all-purpose flour

3 tablespoons granulated white sugar

1 tablespoon baking powder

¹⁄₂ teaspoon kosher salt

¹⁄₄ teaspoon baking soda

1¹⁄₄ cups buttermilk

2 large eggs, lightly beaten

2 tablespoons vegetable or canola oil

1 cup corn kernels (see Tips)

1 cup shredded smoked Gouda cheese

¹⁄₂ teaspoon smoked paprika

Preheat the oven to 425°F.

In a 10-inch cast-iron skillet, melt the butter over medium heat (see Tips). Continue to cook and stir until the butter has foamed and turned a light tan color, 3 to 5 minutes. Remove the skillet from heat and set it aside to cool. It will continue to brown slightly in the hot skillet.

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Make a well in the center and add the buttermilk, eggs and oil. Stir just until the batter is incorporated. Gently stir in the corn and cheese.

Scrape the batter into the skillet on top of the brown butter and smooth the top. Sprinkle with the paprika. Bake for 20 minutes, or until a toothpick inserted in the center of the cornbread comes out clean. Cut into wedges and serve.

GLUTEN-FREE ADAPTABLE Use brands of cornmeal and cheese that are known to be gluten-free. Substitute a gluten-free all-purpose flour blend for the regular all-purpose flour.

TIPS Use frozen, canned or fresh corn on the cob. If you’re using fresh, to cut the corn kernels off the cob: Cut a small slice off of the end of each corn cob to create a flat surface. Set the flat end of the corn upright inside of a bowl, holding it at the top. Cut down the sides of the corn with a sharp knife and the corn kernels will collect inside of the bowl.

If you don’t have a cast-iron skillet, you may bake this cornbread in a 9 × 9-inch pan. Brown the butter in a saucepan instead and then pour it into the bottom of the pan.

When browning butter, it can change from browned to burnt very quickly. Be sure to pull the skillet off the heat at the first sign of browning (you’ll see a few specks of brown) and let the indirect heat of the skillet do the rest of the work on a cool surface.

You can easily change the flavor of the cornbread by using a different type of cheese. I recommend sharp cheddar, smoked provolone or fontina.

Great additional add-ins: cooked and crumbled bacon or canned green chiles.

cheese and herb beer bread

Makes: 8 servings Prep Time: 15 minutes Cook Time: 50 minutes

If you’re one who fears yeast and therefore fear the idea of making bread in general, you need not fear beer bread. There is no yeast or kneading or rising involved in making a loaf of beer bread. It’s a simple, stir-and-bake bread that turns out pretty fabulous. Flavor variations are endless (see Change It Up!), but this version calls for sharp cheddar cheese and a spoonful of chopped chives, and just in case you’re wondering about the kids, it’s perfectly fine to let them eat beer bread. The alcohol evaporates during the baking process.

3 cups all-purpose flour

¹⁄₄ cup granulated white sugar

1 tablespoon baking powder

1 teaspoon salt

12 ounces beer, at room temperature (see Tips)

1 cup shredded extra-sharp cheddar cheese

2 tablespoons chopped fresh chives or finely chopped green onion

3 tablespoons salted butter, melted

Preheat the oven to 350°F.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Stir in the beer, cheese and chives. Scrape the batter into a 5 × 9-inch loaf pan. Drizzle the melted butter on top. Bake for 50 to 60 minutes, or until the bread feels firm to the touch and a toothpick inserted into the center of the loaf comes out clean.

TIP Use beer that you typically enjoy drinking on its own. The flavor of the beer will come out in the bread—the darker the beer, the heavier the flavor.

Substitute fresh dill for the chives to create Cheddar-Dill Beer Bread. Substitute Gruyère cheese and fresh thyme for the cheddar and chives to create Gruyère-Thyme Beer Bread. Experiment with other cheese and herb substitutions!

buttery asiago and rosemary cloverleaf rolls

Makes: 24 rolls Prep Time: 45 minutes + rising time Cook Time: 12 minutes

Three little balls of dough snuggled together in a muffin cup and baked to perfection. That’s how a cloverleaf roll is created. A good dose of butter makes these pull-apart rolls tender and delicious. They’re best served fresh, hot-baked from the oven.

1 cup milk, warmed (105°F to 115°F; see Tips)

¹⁄₄ cup granulated white sugar

1 .25-ounce package (2¹⁄₄ teaspoons) active dry yeast

1 large egg

2 tablespoons unsalted butter, melted and cooled

³⁄₄ teaspoon salt

3 cups bread flour, or more as needed

1 cup freshly grated Asiago cheese

1¹⁄₂ tablespoons finely chopped fresh rosemary

³⁄₄ cup (1¹⁄₂ sticks) salted butter, melted and cooled slightly

In the bowl of a stand mixer, combine the milk, sugar and yeast. Let the mixture sit until it bubbles, about 5 minutes (see Tips).

Add the egg, butter, salt and 1 cup of the flour. Use the dough hook attachment to mix on medium speed and continue adding the bread flour ¹⁄₂ cup at a time until it is all incorporated. Add the cheese and rosemary and continue to mix. The dough should be pulling away from the sides and bottom of the mixing bowl (scrape the sides once in a while with a rubber spatula, if needed). It will be sticky, but it’s okay to add a little bit more flour if the dough appears too wet. Let the dough hook knead on medium speed for 4 minutes (see Tips for hand mixing and kneading).

Remove the dough from the mixing bowl and place it in a large bowl that has been coated with nonstick spray. Turn it to coat. Place a clean dish towel over the bowl and place it in a warm place to rise until the volume has almost doubled in size, 1 to 2 hours (see Tips).

Punch the dough down and divide it equally in half. Each half needs to be divided into 12 equal pieces. I like to gently roll each half into a log on a lightly floured surface and divide from there. You should end up with 24 equal pieces of dough.

Spray two 12-cup muffin tins with nonstick spray. Divide each piece of dough into 3 pieces. Roll each piece into a ball, dip it into the melted butter and place all three butter-dipped bread balls into the same muffin cup. Repeat with the remaining 23 pieces of dough.

Cover the muffin tins lightly with clean dish towels and place them in a warm place to rise until they are almost doubled in size, about 30 minutes.

Meanwhile, preheat the oven to 400°F.

Remove the dish towels and bake the rolls for 12 minutes, or until they have puffed up and turned golden brown.

TIPS The temperature of the milk to mix with the yeast is important. If it’s too hot, it might kill the yeast. Watch for the yeast to bubble—if it doesn’t bubble, your yeast is likely no longer active and you should try again with a new packet.

If you’re using a hand mixer, in a large bowl, combine the milk, sugar and yeast as described above. Then use a hand mixer to beat in the egg, butter and salt. Use a wooden spoon to stir in the flour 1 cup at a time until it’s completely incorporated. Stir in the cheese and rosemary. Transfer the dough to a floured surface (it will be sticky) and continue to work the dough, kneading it for 5 to 8 minutes by hand, continuing to add flour, as needed, until the dough comes together to form a smooth ball and is not quite as sticky. Then continue with the instructions for rising.

To create a warm place for rising, use your oven. Before putting the dough in, turn the light on in the oven to give off a small amount of warmth. Turn on the oven for 30 seconds and then turn it back off again to get a warm burst of air in there.

MAKE-AHEAD TIP Before the second rise, cover the muffin tins with plastic wrap and refrigerate them until you’re ready for the second rise. They’ll be fine for a few hours or overnight. When you’re ready to bake them, continue with the recipe as written, placing them in a warm place for the second rise.

Leave out the rosemary and the cheese to create classic cloverleaf rolls.

Substitute fresh thyme and Parmesan for the rosemary and Asiago.

green beans with bacon and thyme

Makes: 6 servings Prep Time: 25 minutes Cook Time: 10 minutes

Green beans are beautiful when they are boiled briefly—which gives them a bright green color—and slathered in bacon butter. Adding a bit of bacon butter to vegetables is a good ploy to turn veggie-haters into veggie-lovers. My son Brooks always tells me that everything is better with bacon. I’ve taught him, and I’ve taught him well, haven’t I? This bacon butter is made extra special with the addition of fresh thyme.

6 slices center-cut bacon

4 tablespoons (¹⁄₂ stick) salted butter, at room temperature

1 tablespoon chopped fresh thyme

¹⁄₄ teaspoon salt ¹⁄₈ teaspoon freshly ground black pepper

4 cups fresh green beans, trimmed and cut into 1-inch pieces

To prepare the bacon butter, in a large skillet, fry the bacon over medium heat until it is very crisp, 6 to 8 minutes. Remove the bacon to a paper towel–lined plate to drain. In a medium bowl, mix the butter, thyme, salt and pepper. Crumble the bacon into small pieces and add it to the butter mixture. Stir together until it is well combined.

To prepare the green beans, bring a large pot of water to a rolling boil. Add the green beans and cook for 4 minutes. Drain the green beans and then dump them back into the large pot. Add the bacon butter to the green beans and toss to combine. Spoon the green beans into a serving bowl, scraping out every last bit of the bacon butter to drizzle on top. Serve immediately.

GLUTEN-FREE ADAPTABLE Use a brand of bacon that is known to be gluten-free.

TIP This recipe turns out green beans that are a little bit on the crisp side. If you prefer them to be more tender, cook them for an additional 3 to 4 minutes.

MAKE-AHEAD TIP If you’d like to prepare this ahead, prepare the bacon butter, cover and refrigerate. Cook the green beans and then refrigerate. When you’re ready to serve, heat the bacon butter in a medium saucepan, add the green beans and stir until the green beans are heated through and coated with the bacon butter.

Change this into an Italian-style dish by substituting pancetta and basil for the bacon and thyme in the butter, preparing the herbed butter the same way.

broccolini with sharp cheddar sauce

Makes: 6 servings Prep Time: 20 minutes Cook Time: 10 minutes

When he was a child, I could never get my little boy to eat any vegetables. He shunned carrots, spit out tomatoes and refused to try broccoli. His babysitter, however, was able to get all of the kids in her care to eat broccoli. She told them that they simply had to eat up all of the trees before the big, bad giant arrived and wanted all of the trees for himself. That’s a grand and swell idea and all, except that older kids don’t fall for that one anymore. Nowadays we serve up taller, broccolini trees for dinner, and we top them with a generous drizzle of creamy cheese sauce.

1 tablespoon salted butter

1 teaspoon minced garlic

1 tablespoon all-purpose flour

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon mustard powder

¹⁄₈ teaspoon freshly ground black pepper

Dash of cayenne pepper

²⁄₃ cup milk, warmed (see Tips)

¹⁄₂ cup shredded sharp cheddar cheese

1 tablespoon white wine

2 bunches broccolini (about 1 pound)

Bring a large pot of water to boil. Meanwhile, prepare the cheese sauce.

In a medium saucepan, melt the butter over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the flour, salt, mustard powder, black pepper and cayenne and cook, stirring, for 30 seconds. Whisk in the milk, a little at a time, until smooth. Cook until the sauce is hot and begins to thicken, 1 to 2 minutes. Add the cheese and continue to cook and stir until the cheese is melted. Remove the pan from heat and stir in the wine.

Trim the broccolini by pulling off the leaves and cutting off and discarding the tough stems. If any of the stalks are unusually thick, cut the broccolini in half vertically. Drop the broccolini into the boiling water and cook until slightly tender, 4 to 5 minutes. Drain the broccolini in a colander. Transfer to a serving dish and drizzle the cheese sauce on top. Serve immediately.

GLUTEN-FREE ADAPTABLE Use cornstarch, potato starch or another type of thickener in place of the all-purpose flour.

TIPS To warm the milk, just pour it into a glass measuring cup and heat it in the microwave or heat it in a small saucepan on the stove. It should only take a short time, but watch it closely so it doesn’t bubble up and over.

If you don’t care to use wine in the recipe, it’s okay to leave it out entirely.

Broccoli or cauliflower can easily be substituted for the broccolini.

The cheese sauce is versatile—try using other varieties of cheese in the sauce.

roasted cauliflower with lemon-brown butter

Makes: 6 servings Prep Time: 20 minutes Cook Time: 25 minutes

This recipe has a couple of things going for it. Number one: roasting cauliflower is the best way (ever) to eat the stuff. If you’ve never roasted cauliflower, you’ve been missing out big time. It turns into this nutty and wonderful-tasting vegetable, and you’ll have a tough time not going back for seconds. Number two: adding brown butter to vegetables is another of those “tricks” for getting people to eat and enjoy vegetables. Brown butter is so good that it’s difficult not to eat by the spoonful, and it’s incredibly simple to make too.

1 large cauliflower head, cut into florets (about 6 cups)

2 tablespoons olive oil

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon freshly ground black pepper

¹⁄₂ medium lemon

2 tablespoons salted butter

1 tablespoon finely chopped fresh chives

Preheat the oven to 500°F.

On a large baking sheet, spread out the cauliflower florets. Drizzle with the olive oil and toss until the florets are well coated. Sprinkle with salt and pepper. Add the lemon half to the baking sheet. Bake for 20 to 25 minutes, or until the cauliflower is lightly browned.

Meanwhile, prepare the brown butter. In a small skillet, melt the butter over medium heat. Continue to cook, stirring often, until it begins to turn light brown, 4 to 5 minutes. The butter is perfect when you can lift a spoonful of it out of the pan and see lots of brown pieces floating around. Remove it from the heat.

Place the roasted cauliflower in a serving bowl and toss with the brown butter. Squeeze lemon juice from the roasted lemon on top. Sprinkle with chives and serve immediately.

TIP If you’d prefer not to have a lemon flavor in the dish, just leave out the lemon.

Serve the brown butter with steamed cauliflower or broccoli instead. Add the lemon to the steaming water.

roasted butternut squash with garlic, sage and pine nuts

Makes: 6 servings Prep Time: 15 minutes Cook Time: 45 minutes

Since my husband and I both work from home, I’m often scurrying about the kitchen looking for creative things to put together for lunch. Oftentimes it’s a unique take on grilled cheese or a salad filled with whatever I happen to have in the fridge. On one chilly winter day, I roasted some butternut squash and discovered that it pairs perfectly with sage. Adding in toasted pine nuts and garlic was also a good idea. A big bowl of this squash with a sprinkle of goat cheese and a glass of chilled white wine makes for a perfectly delicious, light lunch. Of course the other option is to serve it as a side dish too.

3 pounds butternut squash, peeled, seeded and cut into ³⁄₄-inch cubes

2 tablespoons olive oil, divided

1 teaspoon kosher salt

¹⁄₂ teaspoon freshly ground black pepper

¹⁄₃ cup pine nuts

2 tablespoons finely chopped fresh sage

2 large garlic cloves, minced

Preheat the oven to 450°F. Line a baking sheet with parchment paper or spray lightly with cooking spray.

In a medium bowl, toss the butternut squash cubes with 1¹⁄₂ tablespoons olive oil. Spread out the butternut squash on the prepared baking sheet and sprinkle with the salt and pepper. Roast the squash for 35 to 45 minutes, or until tender.

While the squash is roasting, in a small skillet, heat the remaining ¹⁄₂ tablespoon oil over medium-low heat. Add the pine nuts, sage and garlic and cook, stirring constantly, until the pine nuts are lightly browned, 3 to 4 minutes (see Tips).

Scoop the butternut squash into a large bowl. Scrape the pine nut mixture onto the butternut squash and gently toss. Serve immediately.

TIPS Pine nuts can turn from brown to burnt fairly quickly. Keep a close eye on them and keep stirring.

You can substitute any other type of winter squash for the butternut squash.

Add crumbled goat cheese on top.

Chop the squash into very small pieces and you can serve this same mixture on top of toasted baguette slices for an appetizer.

tomato-zucchini gratin

Makes: 6 servings Prep Time: 30 minutes Cook Time: 1 hour and 10 minutes

This recipe is best when made in the heart of summer, when tomatoes are red, ripe and at their best and the squash are overflowing in your garden. If you’re without a vegetable garden, hit the local farmers’ market for the absolute freshest selections of summer produce.

1 tablespoon olive oil

1 large onion, sliced

2 teaspoons chopped fresh thyme, divided

1 cup freshly grated Parmesan cheese, divided

2 medium zucchini, sliced, divided

2 medium yellow squash, sliced, divided

2 large tomatoes, sliced, divided

Salt and freshly ground black pepper, to taste

Preheat the oven to 375°F. Spray a 9-inch square pan with nonstick spray.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened and lightly browned, 10 to 12 minutes. Remove the pan from heat. Set aside to cool.

Spread half of the onion in the bottom of the prepared pan. Sprinkle 1 teaspoon thyme and 2 tablespoons of the cheese of top. Layer half of the zucchini and yellow squash (overlapping is okay), then another 2 tablespoons of the cheese. Add a layer with half of the tomatoes. Top with 2 tablespoons of cheese and a sprinkle of salt and pepper. Repeat layers with the remaining ingredients, sprinkling the remaining cheese on top.

Bake for 1 hour, or until the gratin has browned all over and is bubbling with juices. Let cool for at least 15 minutes before serving.

DAIRY-FREE ADAPTABLE Use dried bread crumbs in place of the cheese (1 cup bread crumbs moistened with 2 tablespoons olive oil).

TIPS Look for multicolored heirloom tomato varieties to make this dish even more colorful.

Serve individual portions on top of a couple of large fresh basil leaves.

Try using other hard cheeses for this dish: Asiago, Parmigiano Reggiano, Pecorino or Romano.

baked barbecued onion rings

Makes: 6 servings Prep Time: 20 minutes Cook Time: 12 minutes

My son plays a lot of sports, and by a lot, I mean that every day we’re at either a practice or a game, and it’s not entirely unusual for him to be active in two sports at the same time. I love to watch my kiddo in action, but there happens to be a lot of sitting around, twiddling-my-thumbs time too. One day, I was browsing through a few cookbooks on the soccer field when I came across a recipe for onion rings, and then I flipped a few more pages and saw a recipe for barbecued chicken. It was then that I realized the fate of onion rings meeting barbecue sauce. With sauce built inside the onion ring, there is no need for ketchup.

1 cup bottled barbecue sauce (see Tips)

2 large eggs, lightly beaten

¹⁄₄ cup all-purpose flour

3 cups panko bread crumbs (see Tips)

2 large sweet onions, sliced into ¹⁄₂-inch rings

Preheat the oven to 450°F. Place two baking sheets in the oven to preheat. Line a cutting board or flat surface with parchment paper.

In a medium bowl, whisk together the barbecue sauce, eggs and flour. Pour the bread crumbs into a separate bowl.

Use tongs (or your fingers) to dip an onion slice into the barbecue mixture, shake off the excess and then dunk on all sides into the bread crumbs. Lay the coated onion on the prepared cutting board. Repeat with the remaining onion slices, using a second cutting board, if needed.

Remove the hot baking sheets from the oven. Grab the edges of the parchment paper onions and carefully slide them (paper and all) onto the hot baking sheet. Repeat with the other baking sheet. Spray the onion rings lightly with cooking spray.

Bake the onions for 6 minutes, or until they are golden. Use tongs or a metal spatula to gently turn each onion ring over. Spray the other side with cooking spray and bake for an additional 4 to 6 minutes. Watch the onion rings closely to make sure the crumbs are not browning too quickly. Remove them from the oven and serve immediately.

GLUTEN-FREE ADAPTABLE Use a brand of barbecue sauce that is known to be gluten-free, use a gluten-free all-purpose flour blend or potato starch and turn gluten-free pretzels or bread into crumbs to coat the rings.

TIPS Use your favorite flavored barbecue sauce for this recipe, the thicker the better.

Panko bread crumbs can be found in your market’s Asian products section. Regular bread crumbs may be substituted.

Serve these onion rings as condiments to add to burgers instead of using regular onions.

peas with basil and bacon

Makes: 6 servings Prep Time: 25 minutes Cook Time: 12 minutes

To me, peas feel like a big treat. They have such a subtle, sweet flavor that I’m completely drawn to them. Set a big bowl of peas in front of me and I’m a happy camper. I’m perfectly content eating spoonfuls of peas all on their own, but adding just a little bit of bacon into the mix makes them simply irresistible. This dish is so simple to assemble and it’s always a favorite on the dinner table.

2 slices thick bacon, cut into ¹⁄₄-inch pieces

¹⁄₂ tablespoon salted butter, at room temperature

2 tablespoons chopped shallot

2 medium garlic cloves, minced

16 ounces frozen peas, thawed

¹⁄₂ cup fresh basil leaves, cut into very thin strips

Salt and freshly ground black pepper, to taste

In a large skillet, cook the bacon over medium heat until crisp, 5 to 6 minutes. Remove the bacon to drain on a paper towel–lined plate. Discard all but 1 tablespoon of the bacon drippings in the pan. Add the butter, shallot and garlic to the pan and cook, stirring, over medium heat just until softened, about 2 minutes. Add the peas and the basil and cook until the peas are heated through, 4 to 5 minutes. Crumble the bacon into the peas and add salt and pepper, to taste. Serve immediately.

GLUTEN-FREE ADAPTABLE Use a brand of bacon that is known to be gluten-free.

DAIRY-FREE ADAPTABLE Use olive oil in place of the butter.

VEGETARIAN ADAPTABLE Leave out the bacon.

TIPS The type of bacon you use affects the taste of this dish. Try using applewood-smoked bacon, maple-smoked bacon or peppered bacon for a variation in flavor.

Try this recipe using fresh peas in the summer time.

Substitute thyme and pancetta for the basil and bacon.

garlicky swiss chard and chickpeas

Makes: 6 servings Prep Time: 20 minutes Cook Time: 20 minutes

Before I started working in food, chickpeas (otherwise known as garbanzo beans) were never much more than a salad add-in for me. I’ve since discovered that they are fabulous when roasted, they can be turned into hummus for dip, and they’re quite delicious when stir-fried too. This dish of tender-cooked Swiss chard mixes in garlic and chickpeas, and it’s topped off with a light drizzle of lemon. Since it’s one of my son’s favorite things to eat, I guess you can call it kid-friendly too.

2 tablespoons olive oil, divided

2 bunches Swiss chard, center stems cut out and discarded and leaves coarsely chopped

2 cups low-sodium chicken broth

2 medium shallots, finely chopped (about ¹⁄₂ cup)

6 medium garlic cloves, minced

1 15.5-ounce can garbanzo beans (chickpeas), rinsed and drained

2 tablespoons freshly squeezed lemon juice

Salt and freshly ground black pepper, to taste

¹⁄₂ cup crumbled feta cheese, optional

In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add half of the chard and cook, 1 to 2 minutes. When the first half has wilted, add the remaining chard. When all of the chard is wilted, add the chicken broth. Cover the skillet and cook the chard until tender, about 10 minutes. Drain the chard through a fine sieve (strainer) and set it aside (see Make-Ahead Tip).

Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic and cook, stirring, until they are softened, about 2 minutes. Add the chard and chickpeas and cook until heated through, 3 to 4 minutes. Drizzle the lemon juice over the mixture and season with salt and pepper, to taste. Sprinkle cheese on top just before serving, if desired.

GLUTEN-FREE ADAPTABLE Use brands of chicken broth and chickpeas that are known to be gluten-free.

DAIRY-FREE ADAPTABLE Leave out the cheese.

VEGETARIAN ADAPTABLE Use vegetable broth instead of chicken broth.

MAKE-AHEAD TIP The chard may be cooked up to 2 hours ahead. Just let it sit at room temperature until you are ready to complete the dish.

White beans may be substituted for the chickpeas.

Use rainbow chard to add more color to the dish.