Apple Baked Beans
I lived most of my life not realizing there was a great baked bean debate. I always thought baked beans were made from white beans, but there are those who favor pintos and even others who stray into the unknown, like I do. I like to use a combo fancy bean substitution of Rio Zape […]
Baked Fruit Casserole
HOT FRUIT CASSEROLES HAVE BEEN SERVED AT breakfasts, luncheons, and as a side dish on lavish buffets throughout the South ever since canned fruits acquired a certain cachet in the 1920s. They can contain any number of fruits (I once counted eight at a country club luncheon in Nashville), be enhanced with everything from curry […]
PRESSURE COOKER STYLE BOSTON BAKED BEANS
My Irish grandmother worked as a cook for wealthy Boston families when she arrived in this country, and learning how to prepare Boston baked beans was one of her first tasks. I’ve added a bit of pizzazz to her simple recipe by including thyme, ginger, Worcestershire, and brown sugar. The beans become creamy and soak […]
Basic Pizza Dough
INGREDIENTS 3¾ to 4 cups unbleached all-purpose flour 1 tablespoon salt 1½ cups warm (110° to 115°F) water 1 ¼-ounce packet or 1 tablespoon active dry yeast 3 tablespoons olive oil INSTRUCTIONS In a food processor fitted with a dough hook or in a large bowl, combine the flour and salt. Measure the warm […]
Pesto Pizza with Roasted Vegetables
IT IS FORTUNATE for those of us who live up north that pesto freezes so well. During the dog days of August, it is my custom to make pesto as frequently as my basil plants will allow and to freeze the extra in small plastic containers. The concentrated basil flavor of pesto is a fine […]
White Pizza with Roasted Winter Vegetables
OF ALL THE pizza recipes in this chapter, this one is the richest. I make this pizza one at a time and cut the pieces small. SERVES 6 INGREDIENTS ½ recipe Basic Pizza Dough 1 medium-size fennel bulb, diced and stalks discarded 1 medium-size red bell pepper, diced 1 pound butternut or delicata squash, […]
Artichoke and Leek Stuffed Pizza
WHY STUFF A PIZZA? When you want to emphasize the filling above the other components, a stuffed pizza is perfect. Roasted artichokes and leeks folded into a creamy, garlicky ricotta cheese mixture make the filling memorable. Plus, this impressive-looking pizza holds up well on a buffet table and transports easily to a potluck. SERVES 6 […]
Mushroom-Pesto Pizza
THIS PIZZA IS TOPPED with an intensely flavored paste of roasted mushrooms and walnuts, plus fresh tomatoes and mozzarella, resulting in a wonderful contrast of fresh and roasted flavors. SERVES 6 INGREDIENTS 1 recipe Basic Pizza Dough 1 pound mushrooms, trimmed and halved ¼ cup extra virgin olive oil Salt and freshly ground black […]
Veggie Pizza
WHILE THE DOUGH rises, the vegetables roast—perfect timing for a vegetarian feast. This is a rather conventional pizza—with tomato sauce, mozzarella cheese, and vegetables. SERVES 6 INGREDIENTS 1 recipe Basic Pizza Dough 2 medium-size zucchini, cut into ⅓-inch dice 1 medium-size onion, cut into ⅓-inch dice 1 medium-size red or green bell pepper, cut […]
Baked Rigatoni with Roasted Zucchini and Eggplant
COULD YOU MAKE this dish by sautéing the vegetables rather than roasting them? Of course you could—but it would require more oil and more attention, and the flavor would be diminished. This is a great make-ahead dish—and it is very easy to throw together. SERVES 4 TO 6 INGREDIENTS 2 small to medium-size zucchini, […]