2 1/4 cups finely diced, peeled eggplant 1 teaspoon coarse salt plus more to taste 1/4 cup plus 2 tablespoons safflower oil 3 tablespoons minced shallots 4-6 potatoes Pepper 1/4 cup (1/2 stick) unsalted butter Place eggplant in a nonreactive Read on!
Figs: 1 cup fresh figs, stemmed, halved 1 cup boiling water 3/4 cup dry red wine 2 tablespoons sugar 1 small bay leaf 1/8 teaspoon coarse kosher salt 1 teaspoon red wine vinegar Onion: 1 1/2 teaspoons butter 1 1/2 Read on!
1 cup water 1 cup fine cracked wheat 1 cup minced fresh parsley leaves 1/2 cup minced fresh mint leaves 1/2 cup finely chopped yellow onion 3 tomatoes, diced 2 cucumbers, seeded and diced 3 tablespoons olive oil 3 tablespoons Read on!
5 tablespoons unsalted butter 1/2 cup finely diced red onion 2 jalapeno chiles, stemmed, seeded and finely diced 10 squash blossoms, roughly chopped 1 cup thinly sliced summer squash 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cups Read on!
2 cups extra-virgin olive oil, plus 4 tablespoons, for frying 10 squash blossoms, center parts removed 1 onion, finely chopped Salt and freshly ground black pepper 1 bunch Italian parsley, finely chopped to yield 1/4 cup Large pinch saffron threads, Read on!
1 lb small potatoes 1 1/2 teaspoons salt 3 tablespoons finely chopped shallots (about 2) 1/2 tablespoon Dijon mustard 1 tablespoon whole-grain mustard 1 tablespoon white-wine vinegar, or to taste 1/2 teaspoon black pepper 3 tablespoons olive oil 2 tablespoons Read on!
1 pound squash, cut into 1-inch pieces 1 bunch leeks, chopped 2 garlic cloves, finely chopped 1/4 cup extra-virgin olive oil 1/4 pound carrots, peeled and chopped 1 pound tomatoes, seeded and chopped 1/2 cup corn kernels (from 1 ear) Read on!
3 tablespoons olive tapenade 1/2 cup loosely packed fresh basil leaves, washed, spun dry, and cut crosswise into thin strips 1/4 cup ricotta 1/4 cup freshly grated Parmesan (about 3/4 ounce) 2 galette rounds, baked ½ pound small vine-ripened red Read on!
2 tablespoons honey 2 tablespoons red-wine vinegar 2 garlic cloves, finely chopped 1/2 teaspoon salt 1/4 teaspoon black pepper 8 rib lamb chops (1 1/2 lb total), bones frenched and all fat trimmed 1/2 lb cherry tomatoes 1 1/2 tablespoons Read on!