Evi Abeler's Recipe Photos
Pasta with Dandelion Stems
Grilled Halibut with Orange Rémoulade
The only part of this simple supper that requires any effort is the rémoulade sauce—and that just calls for a little chopping and stirring. Dried tarragon works surprisingly well here, but use fresh, of course, if you have it on hand.
Corned-Beef Salad with Thousand Island Dressing
You’ve probably eaten a sandwich with a salad inside; now try a salad with a sandwich inside. Strips of corned beef are tossed with lettuce and rye-bread croutons, then topped with Thousand Island dressing—the real old-fashioned kind with “islands” of pickle relish, hard-cooked egg, and chopped scallion.
Italian Tuna Mousse
Scoop this simple spread with grissini (breadsticks) or spread it on toast. It is delicious on its own or dressed up with asparagus or artichokes.
Peach and Pistachio Salad
Underripe peaches are fantastic in a salad because they’re super-crunchy and just a bit sweet. Grace Parisi mixes them with jicama, arugula and salty pistachios, then dresses the salad with a spicy chile dressing.
Turkey Sausage with Cheddar-Cheese Grits and Tomato Sauce
Creamy, cheesy grits capture the juices from the fresh tomatoes, making a perfect foil for the sausage links. Chicken sausage also works well in this homey combination.
Endive Tarte Tatin
Benjamin Leroux’s mother, Chantal, is a legendary cook in Burgundy. She cooks for her son during the harvest and always makes this outstanding savory tarte Tatin. The flaky pastry (made in a food processor) topped with glazed endives is extremely adaptable: Try asparagus or fennel in place of the endives.
Rigatoni with Sausage and Tomato Cream Sauce
Tubes of rigatoni hold the tomato sauce, giving you a burst of creamy flavor with every bite. Use either hot or mild Italian sausage here, depending on your preference.
You can make the teriyaki glaze in minutes, and the whole dish takes only a little longer. Keep a sharp eye on the salmon during cooking, though; the glaze can burn if the heat’s too high.
Flavors of the Southwest—cilantro, lime, chili, and salsa—come together here on corkscrew-shaped macaroni. Chunky salsa works as a great ready-made sauce for pasta.
Fried Asian Eggplant
The fried eggplant can stand at room temperature for up to 1 hour. Reheat in the oven before serving.
Shrimp, Tomato and Basil "Pizzas"
For these pretty and fragrant little pies, Eric Ripert replaces the usual crust with sheets of prepared phyllo.
Dandelion Salad with Bacon and Mushrooms
Tomato-Glazed Chicken Wings
Grilled Trout with Savory Marinade
Trout and summer savory form an ideal marriage. Both are mild-mannered, so they blend beautifully, neither upstaging the other. Serve the dish with equally mellow vegetables, such as buttered green beans and grilled or roasted potatoes.
Lamb Chops with Rosemary and Garlic
Eric Ripert cooks lamb chops on a large thin piece of slate, which he preheats over an open wood fire for an hour.
Mushroom and Chicken Risotto
If you’re using canned chicken broth to make risotto, be sure it’s low-sodium. The broth reduces at the same time that it’s cooking into the rice, and regular canned broth would become much too salty.
Turkey and Black-Bean Soup
Ribbons of bright green spinach float in a rich-tasting broth that's chock-full of turkey, black beans, and bacon. The soup may remind you of chili, and in fact it’s flavored with chili powder, along with cocoa, oregano, and Tabasco sauce.
Shrimp Marinated in Lemon and Olive Oil
You’ll want to gobble up these succulent morsels immediately, but patience will be rewarded; the shrimp taste better the longer they sit in the marinade. Leave them for a couple of hours, if you have the time.
Scrambled Tofu with Potatoes, Mushrooms and Peppers
This recipe was inspired by Neal Fraser’s old roommate, a vegetarian who scrambled tofu for breakfast. Fraser liked the idea of putting a completely vegetarian, egg-free scramble on his menu. This silky mix of mushrooms, potatoes, roasted bell peppers and tofu is topped with brightly flavored pesto sauce.
Ziti with Roquefort Sauce
You’ll want nothing more with this full-flavored pasta than a green salad or, in season, plain sliced tomatoes.
Feel free to experiment with the filling for these festive Mexican-style packets. Use cheddar cheese instead of Jack. Replace the black beans with pinto beans. Vary the spiciness simply by choosing the ready-made salsa that's right for your palate.
Shrimp, Jicama, and Mango Salad
The crunchy jicama and the soft, sweet mango provide lively counterpoints to the shrimp in both flavor and texture. Tossed with a lemony vinaigrette and a generous amount of cilantro, the salad is ideal for a warm summer evening.
Sun-Dried-Tomato and Pesto Risotto
Even if the sun-dried tomatoes are dry-packed, there’s no need to soak them before adding them to the risotto; the simmering broth will reconstitute them as the rice cooks. The pesto, along with the tomatoes, makes this an especially flavorful dish.
Chickpea and Romaine Soup with Golden Vermicelli
In Spain, this soup would be made with fideos, a type of thin pasta. We’ve used vermicelli instead, but the complex taste of the golden broth, rich with paprika and turmeric, makes the soup’s Spanish origins apparent nonetheless.