December 2009

Carrots are like a quiet but secretly remarkable child who doesn't attract much attention. Most often they're simply what you throw into a soup or a braised dish to "add a little sweetness." But it's because of that inner sweetness that they're so suited to charring on a chapa. The sugar caramelizes and produces a delicious crust. They are tossed with nutty garlic chips, peppery arugula, and creamy goat cheese.

The French have a saying, "You must watch what you're cooking like milk on the stove," referring, of course, to the fact that milk can boil over in a flash. Case in point: Garlic chips are sweet and nutty when cooked just right, but let them go just a little too long, and they become burnt and acrid.

You can use rice left after Chinese takeout (you need 2 generous cups of cooked rice). This version begins with brown rice, which you can prepare in advance and keep in the refrigerator. Freshly cooked rice needs just a minute in the pan. If you use leftover rice that’s been refrigerated, it will need 5 minutes to heat through.

Typically Ligurian, this straightforward preparation matches flaky white fish with pungent basil and a sweet-tart tomato sauce (fonduta). The fish pieces are breaded with a panko-basil crust, then roasted in a hot oven and garnished with the sauce. 

When your kids are on the run and don’t have time for breakfast, hand them one of these bars. They’ve got oatmeal, walnuts, almonds, coconut, plenty of dried fruits, and taste like oatmeal cookies without too much sweetness. The bars store well and can be frozen.

Tilapia’s mild flavor is built on with a creamy topping that everyone will love and you will love how easy it is to put together! Round out your meal with roasted potatoes and a green salad. 

When Anthony Sasso was growing up in Woodstock, N.Y., “soups were something that you ate to warm you up, a recovery food,” he said. If someone in the family had a bad cold, a soup was made with a stock simmered with beef bones or a few chicken legs, and a handful of vegetables. As for cold soups, Mr. Sasso said no thanks. In 2006, he went to Spain for a year to live and cook. In a town called Palafolls in Catalonia, he ate the first cold soup he liked. It was a white gazpacho: almonds, garlic, bread, grapes, olive oil, sherry vinegar and water — blended into a rich, subtle summer soup.

Sweet honey, salty tamari, tangy rice wine vinegar and hot red pepper flakes combine to make a delectable glaze for scallops. Try a robust honey in this recipe, such as buckwheat, eucalyptus or avocado to balance the strongly flavored tamari. Serve with wilted kale and brown rice, if you like.

To tell when the crunchy, breadcrumb-topped tilapia fillets are cooked just right, look for their flesh to become opaque and flake easily with a fork.

Get the health benefits of fish and the budget benefits of cooking at home by using these simple instructions. Feel free to substitute with other ingredients such as water and lemon juice or white wine for the orange juice, dried dill weed for the herbs, and capers or toasted crushed nuts or seeds for the olives.