Serves 2
Hunt’s diced tomatoes are our favorite
- large egg
- panko bread crumbs
- grated Parmesan cheese
- Salt and pepper
- olive oil
- red pepper flakes
- chopped fresh basil
- shredded Provolone cheese
Makes about 2 cups
Don’t worry if the mixture seems loose after cooking. It will thicken as it cools.
- vegetable oil
- smoked paprika
- red pepper flakes
- packed light brown sugar
- apple cider vinegar
- chopped fresh parsley
MAKES ABOUT 2 CUPS
This chutney pairs perfectly with our Slow-Roasted Pork Shoulder with Peach Sauce (see related recipe), when substituted for the Peach Sauce.
- distilled white vinegar
- coriander seeds
- red pepper flakes
- lemon juice
SERVES 6 TO 8
Depending on the size of your grill, you may have to cook the vegetables in multiple batches. When grilling more than one vegetable at a time, be prepared to take each off the grill as it is done cooking.
- red onion
- eggplant
- bell peppers
- tomatoes
- Extra-virgin olive oil
- Salt and pepper
- sherry vinegar
- chopped fresh basil
- minced fresh thyme
MAKES 7 CUPS, SERVING 4 TO 6 AS A SIDE DISH
For the best-flavored ratatouille, we recommend very ripe, beefsteak tomatoes.
- olive oil
- chopped fresh parsley leaves
- chopped fresh basil
- minced fresh thyme leaves
- Ground black pepper
Serves 4
You’ll need 4 to 5 green tomatoes. We recommend finely ground Quaker cornmeal for this recipe.
- cornmeal
- pepper
- cayenne pepper
- buttermilk
- large egg
- peanut or vegetable oil
Serves 6 to 8, or 10 to 12 as a side
It’s crucial to cook the pasta until tender—just past the “al dente” stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.
- BREAD CRUMB TOPPING
- PASTA AND CHEESE:
- elbow macaroni
- powdered mustard
Serves 4 as a main course or 6 to 8 as a side dish
If you’re in a hurry or prefer to sprinkle the dish with crumbled common crackers (saltines aren’t bad either), you can skip the bread crumb step.
- TOASTED BREAD CRUMBS:
- fresh bread crumbs
- CREAMY MACARONI AND CHEESE:
- hot red pepper sauce
- ground black pepper
- elbow macaroni
MAKES 1/2 CUP
The sauce base recipe yields more than called for in the steak recipe; leftovers can be refrigerated for up to 3 days or frozen for up to one month. Our preferred brands of beef broth are Rachael Ray Stock-in-a-Box and College Inn Bold Stock.
- tomato paste
- vegetable oil
- percent lean ground beef
- dry red wine
- fresh thyme
- bay leaves
- whole black peppercorns
Makes enough sauce for one pound of pasta.
This is a good all-season pesto.
These pestos will keep in the refrigerator with a thin layer of olive oil covering the surface for a day, or at the most two days, before losing their very fresh flavor. They should be tossed with piping hot pasta with a few tablespoons of pasta water added, if needed.
The sauces are also quite good over boiled or steamed potatoes, grilled fish or chicken.
- pine nuts
- best quality extra virgin olive oil
- arugula
- Freshly ground black pepper to taste
- freshly grated Pecorino Romano or Parmesan cheese