Matching Recipes

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

Lush Vanilla Berry Pudding

2 large egg yolks

½ cup (100 g) sugar

⅓ cup (37 g) cornstarch

2¼ cups whole milk, divided

2 tsp. diamond crystal or 1 tsp. morton kosher salt, divided

½ cup (1 stick) unsalted butter, cut into 1" pieces, room temperature

1 tbsp. vanilla bean paste or extract

2 cups chilled heavy cream

⅓ cup strawberry or other berry jam

18 oz. mixed fresh berries (such as raspberries, blackberries, and/or blueberries), halved if large

Marinated Olives With Citrus

1 small navel orange, quartered, thinly sliced

8 large garlic cloves, lightly crushed

2 bay leaves

¾ cup extra-virgin olive oil

6 sprigs thyme

2 tbsp. sherry vinegar or red wine vinegar

1 tbsp. black peppercorns, crushed

1 tbsp. coriander seeds, crushed

Mr. Washington's Cherry Pie

one prepared double pie crust or your favorite recipe

5 to 6 cups (1125g to 1350g) sour cherries, packed in water or individually quick frozen

3/4 cup (149g) granulated sugar

3/4 teaspoon cinnamon, optional

1/4 cup (43g) quick-cooking tapioca or 1/2 cup (99g) king arthur pie filling enhancer

1 teaspoon almond extract

1/2 teaspoon salt

Naked Tomato Sauce

3 pound plum tomatoes

3/4 teaspoon coarse salt

1 large clove garlic, thinly sliced

pinch of red pepper flakes

small handful basil leaves, most left whole, a few slivered for garnish

1/4 cup olive oil

12 ounces (3/4 pound) dried spaghetti

1 tablespoon unsalted butter, or maybe two if nobody is looking