10 Great Recipes from Cookbook Legends
Many of Madhur Jaffrey's books have an Indian slant, but she's most famous for her 1999 tome Madhur Jaffrey's World Vegetarian. While she often follows the Indian tradition of serving several small dishes together, the lentil-vegetable curry here is a Western-style main course. Eaten over rice with yogurt, it's a very satisfying meal.
Madhur Jaffrey's World Vegetarian, $22 at amazon.com
Jacques Pépin's Favorite Pound Cake
The French call pound cake quatre-quarts ("four-fourths") because it is made with equal parts flour, sugar, eggs and butter. Pépin's mother, aunt and cousin all have their versions. He likes to fold in candied citrus peels to make a French fruit cake; he also loves plain slices dipped in espresso.
Essential Pépin: More Than 700 All-Time Favorites from My Life in Food, $21 at amazon.com
Spice-Braised Chicken Legs with Red Wine and Tomato
Chorizo-Filled Dates Wrapped in Bacon
Bayless's Queso Fundido al Tequila
Chef Rick Bayless is renowned for cookbooks featuring elaborate Mexican recipes. With Mexican Everyday, he's finally published a cookbook for fast weeknight cooking. This simple, 20-minute dip of melted cheese flavored with tomatoes, chiles, onion and a hit of tequila is just the thing to satisfy a sudden craving for something warm, salty and gooey.
Mexican Everyday, $24 at amazon.com
Chicken in Red Wine Vinegar
Rare Roast Beef with Fresh Herbs and Basil Oil
Pasta with Smothered Broccoli Rabe and Olives
Many Mediterranean cooks use clay pots to cook foods without added liquid. In Sicily, the method is called affogato and the pot is an earthenware tegame. In Paula Wolfert's adaptation of a specialty she enjoyed many years ago at the Ristorante Circolo Uliveto, in the Sicilian town of Trecastagni, she substitutes an easier-to-find cazuela for the tegame. She uses it to cook coarsely chopped broccoli rabe (ideally the young, leafy kind) with grated pecorino cheese, briny olives and meaty anchovies, then folds the mixture into boiled pasta and bakes it.
Brussels Sprouts and Smoky Onions on Cheddar Toast
Deborah Madison became a hero to vegetarians in the late 1980s, when she published the Greens Cookbook. She became a household name when her 1997 tome, Vegetarian Cooking for Everyone, turned into a phenomenal best seller. She owes her success to simple, inventive recipes like this open-faced sandwich, for which she cooks onions with smoked paprika until they're soft, sweet and rich in flavor.
In My Kitchen: A Collection of New and Favorite Vegetarian Recipes, $30 at amazon.com