Matching Recipes

Ham And Bean Soup With Collard Greens

4 tablespoons extra-virgin olive oil or bacon fat

½ pound diced cooked ham (about 2 cups)

2 large white onions, finely chopped

2 celery stalks, finely chopped

2 jalapeño peppers, finely chopped

1 green bell pepper, finely chopped

1 bay leaf

2 teaspoons kosher salt, more to taste

½ teaspoon black pepper

4 garlic cloves, minced

6 cups ham stock or chicken stock

4 ½ cups (2 14½-ounce cans) cooked pinto, red kidney or pink beans

1 large bunch collard greens, leaves only, thinly sliced (8 cups)

¼ cup flat-leaf parsley, chopped

1 teaspoon apple cider vinegar

hot sauce (optional)

Homemade Merguez With Herby Yogurt

1/2 cup (110 grams) plain yogurt

a small handful finely chopped leafy fresh herbs (parsley, cilantro, mint, chives, dill or a mix thereof) plus a few roughly chopped, to serve

1 teaspoon red wine vinegar, or more to taste

kosher salt

olive oil

a handful shredded red cabbage to serve (optional)

lemon wedges, to serve

kosher salt

1/2 teaspoon cumin seeds or a heaped 1/2 teaspoon ground

1/2 teaspoon coriander seeds or a heaped 1/2 teaspoon ground

1/2 teaspoon fennel seeds or a heaped 1/2 teaspoon ground

1 teaspoon sweet paprika

2 garlic cloves, minced

2 tablespoons harissa paste (i just used a small squeeze) or another hot sauce

1 pound (455 grams) ground lamb, at room temperature

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Ice Cream Cake Roll

4 large eggs, separated

3 tablespoons (40 grams) granulated sugar

heaped 1/8 teaspoon fine sea or table salt

heaped 1/8 teaspoon cream of tartar (see note)

1/3 cup (65 grams) packed dark brown sugar

1 1/2 teaspoons pure vanilla extract

1 1/2 tablespoons water

1/4 cup (20 grams) dutch-process cocoa, plus more for dusting (see note about using black cocoa)

1/3 cup cake flour (40 grams) or 5 tablespoons all-purpose flour plus 1 teaspoon cornstarch

heaped 1/2 teaspoon baking powder

2 to 2 1/4 cups slightly softened ice cream of your choice (i used cookies and cream)

powdered sugar, hot fudge sauce, whipped cream, sprinkles, or all of the above to garnish

Kale Caesar Salad

olive oil

lemon juice

capers

garlic

kale

parmesan

mayonnaise

red wine vinegar

Katharine Hepburn’s Brownies

½ cup cocoa

½ cup butter (1 stick)

2 eggs

1 cup sugar

¼ cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Lemony Pasta Salad With Crisped Capers

12 oz. medium pasta (such as gemelli or fusilli)

1 tsp. diamond crystal or ½ tsp. morton kosher salt, plus more

½ cup extra-virgin olive oil, plus more for drizzling

3 tbsp. pine nuts

4 tbsp. drained capers, divided

1 large onion, thinly sliced

4 garlic cloves, finely chopped

2 tbsp. double-concentrated tomato paste

½ tsp. crushed red pepper flakes, plus more for serving

1 bunch parsley, leaves and tender stems coarsely chopped

½ cup castelvetrano olives, pitted, smashed, halved

½ cup chopped oil-packed sun-dried tomatoes

2–3 tsp. finely grated lemon zest

Lemony Pasta With Braised White Beans

salt

1 pound short pasta, such as shells or orecchiette

½ cup plus 1 tablespoon extra-virgin olive oil, more for drizzling

1 cup diced cherry or other ripe tomatoes

¼ teaspoon crushed red pepper, plus more as needed

2 large shallots, thinly sliced

6 garlic cloves, thinly sliced

1 lemon, zest finely grated

2 (15.5-ounce) cans white beans, rinsed and drained

1½ cups chopped parsley or arugula leaves and tender stems

Lemony Pasta With Chickpeas And Parsley

kosher salt, as needed

8 ounces regular or whole-wheat fusilli or other short, sturdy pasta

2 cups cooked chickpeas, home-cooked or canned

¼ cup extra-virgin olive oil, plus more for drizzling

2 garlic cloves, smashed and peeled

½ onion, diced

1 tablespoon finely chopped fresh rosemary leaves

pinch of red pepper flakes, plus more as needed

1 ½ cups chickpea cooking liquid (from a homemade pot; do not use the liquid from the can), vegetable stock or water

3 cups fresh parsley leaves (from 1 large bunch)

⅔ cup grated parmigiano-reggiano, plus more for serving

1 tablespoon unsalted butter

finely grated zest of 1/2 lemon

Lentil Soup With Sausage, Chard And Garlic

1/2 cup olive oil, divided

2 large links (about 8 ounces) of sweet italian sausage [see note]

1 medium onion, diced

2 celery ribs, sliced or diced

2 medium carrots, peeled and sliced into half-moons or diced

4 cloves garlic, sliced (reserve half for later in recipe)

kosher salt

a pinch of crushed red pepper flakes (optional)

1 cup brown lentils, sorted and rinsed

2 bay leaves

1 28-ounce can crushed tomatoes

6 cups water

freshly ground black pepper

3 to 4 cups shredded or thinly ribboned swiss chard leaves or kale