One Good Dish by Tanis, David -- Read -- Imperial Library of Trantor

Index

my kind of dish a few good ingredients Bread Makes the Meal

james cagney egg-in-a-hole real garlic toast spaghetti with bread crumbs and pepper niçoise salad on a roll waffle-iron grilled cheese gorgonzola and walnut crostini fried bread in the iberian manner vietnamese vegetable baguette ham and gruyère bread pudding breaded eggplant cutlets spicy stovetop flatbreads cornmeal popovers

My Kind of Snack

a few ways with salted nuts quail eggs with flavored salt tomato and egg salad speckled sushi rice with nori cheese in a jar cucumber spears with dill moroccan carrots cold chinese chicken radishes à la crème potato salad with peppers and olives polenta “pizza” with crumbled sage mussels on the half-shell prosciutto and fruit red beet salad mackerel rillettes braised artichoke antipasto seaweed salad with sesame dressing

A Dab of This and That

middle eastern green sauce north african red sauce anchovy-garlic spread italian hot pepper oil tomato-onion chutney fresh-pickled ginger quick scallion kimchee mrs. paganelli’s “pesto” mustard from scratch olive relish, black or green

Eating with a Spoon

save-your-life garlic soup confetti vegetable broth spanish garbanzo bean stew egyptian breakfast beans fresh shell beans with rosemary gremolata rice porridge with salted egg mexican corn and squash blossom soup saffron and lemon risotto clams in the shell with fennel and parsley polentina alla toscana semolina and ricotta gnocchi very green fish stew tunisian meatballs winter minestrone

Vegetables to Savor

south indian cabbage with black mustard seeds warm french lentil salad young turnips, greens and all classic frisée salad just-wilted arugula long-cooked kale, please well-charred endives with anchovy butter steamed new potatoes with aromatics steamed asian greens slow-roasted tomatoes braised lettuce and sweet peas broccoli rabe, italian-style chrysanthemum greens with silken tofu swiss chard al forno vegetable pot-au-feu

Strike While the Iron Is Hot

scorched sweet peppers and onions peppery duck steaks with parsley salad griddled polenta scrapple spanish pork skewers sizzling shrimp in the shell fragrant sea scallop cakes bistro chicken liver salad rare-seared tuna with crushed fennel crispy potato galette wok-fried lamb with cumin

A Little Something Sweet

espresso-hazelnut bark after-dinner dates candied grapefruit peel sweet-and-salty nut brittle tangerine granita golden coconut cookies ginger spice wafers brown butter almond cakes figs with thyme and honey persimmon and orange salad sweet fresh cheese

A Few Remarkable Drinks

watered-down wine flavored water for a heat wave hibiscus flower quencher agua de sandia a cultured drink provençal cocktail caipiroska gunpowder and fresh mint tea lemongrass tisane hot ginger tea real chai made to order

afterword acknowledgments about the author