BOSTON — Chef Ming Tsai says that given the growing obesity problem, it’s important to watch the ingredients we put in our food. The renowned owner of Wellesley’s Blue Ginger has a few gadgets up his sleeve to help with that.
 
“Cooking at home,” he explains, “some people are daunted by it. But I think if you have the right gadgets that are easily accessible, you can make tastier food easily, and at the end of the day, very healthy.”
 
One gadget Tsai recommends for easy cooking is the T-Fal ActiFry, a countertop electric cooker primarily designed for low-fat recipes. (T-Fal is one of the sponsors of Tsai’s television show "Simply Ming.") The bladed electric pot combines hot air and a small amount of oil to make a crunchy stir-fry out of, for instance, tofu and vegetables.
 
“You can make risotto, you can make stir-fries,” Tsai says — and it’s so simple, you can multitask while you’re cooking.
 
The other gadget indispensable to Tsai is his blender, especially in the summer. “Fresh tomatoes and cucumbers, boom, season it, you have a gazpacho. Mangoes and pineapples, you can make smoothies. You can get fruits and veggies to your kids without them realizing they're eating fruits and veggies,” he says.
 
Then there's the mandoline, which makes it easy to evenly slice vegetables: “If you don’t like to use a knife, you can get a perfectly sliced cucumber.”
 
Some of his tactics, however, require no gadgets at all. The biggest obstacle to healthy living, Tsai believes, is the portion-size problem. “You go to some restaurants and the plates are twice the size of my head. And people are wondering why there are so many obese children around,” he says. With children often told to finish what’s on their plates, it’s easy to lose sight of just how large portions have grown. Tsai’s advice is to resist the temptation of filling up by limiting meals to smaller plates.
 
Tsai is also a strong advocate of mindful eating: “When you’re eating, eat. It takes 20 minutes before your stomach is full, before your head registers that it’s full. Eat more slowly, mindfully. Think about the food. Think about that apple.”
 
Or, in the sing-song words of his famous mentor, Julia Child, “Bon appetit!”

> > WATCH Ming Tsai on Greater Boston

Yields 36 brownies.

Ingredients.

For the brownies

Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the topping

For the garnish

Directions:

Make the brownies.

In a medium bowl, whisk the eggs until well blended. Gradually whisk in the sugar and then whisk vigorously until well blended. Whisk in the melted chocolate mixture, vanilla extract, and salt. Whisk in the flour and cocoa powder until blended. Stir in the pecans and then scrape the batter into the prepared pan, smoothing it into an even layer with a spatula.

Bake until a toothpick inserted in the center of the brownies comes out with a few moist crumbs clinging to it, 20 to 22 minutes. Transfer the pan to a wire rack and, if necessary, gently press down any puffed areas with a spatula to make the top level. Let cool about 5 minutes.

Make the topping

While the brownies are baking, make the Basic Caramel according to the directions. Remove the pan from the heat and carefully add the cream—the mixture will bubble up furiously. Once the bubbling has subsided, add the butter and gently whisk until completely melted. Whisk in the vanilla extract and salt. Pour the caramel topping over the brownies, using a spatula to spread it evenly over the entire top. Let the brownies cool on the rack for 45 minutes and then refrigerate until the caramel topping is set, at least 1 hour.

Garnish the brownies

Combine the chocolate and heavy cream in a small saucepan over low heat and stir constantly until melted and smooth. Pour the chocolate into a small piping bag fitted with a 1/8-inch plain tip. (Or put it in a small zip-top bag and seal the bag. Using scissors, snip off a corner of the bag to make a small hole.) Drizzle the chocolate over the brownies in a zigzag pattern. Sprinkle the chopped pecans over the top. Refrigerate until the chocolate is set, about 30 minutes.

Cut the brownies into 36 rectangles. Serve chilled or at room temperature.

Make ahead tips

Nutrition information (per serving):

Susie Middleton is editor at large for Fine Cooking magazine.

This is a quick and easy version of sopa de lima, a comforting yet refreshing Yucatan chicken soup made tangy with fresh lime juice. Tasty garnishes include fried tortilla strips (or tortilla chips), diced avocado, and fresh cilantro.

Serves four.

Ingredients.

12 oz. boneless, skinless chicken breasts 1 Tbs. vegetable oil
1 small white onion (8 oz.), chopped
4 medium cloves garlic, minced
1 small jalapeño, minced
1 quart lower-salt chicken broth
1 15-oz. can hominy, drained
1 tsp. dried Mexican oregano, crumbled if the leaves are large
4 to 5 Tbs. fresh lime juice
Kosher salt and ground black pepper
2-1/2 oz. cotija or feta cheese, cut into 1/4-inch cubes (1/2 cup)

Directions:

Cut each chicken breast crosswise into 1-1/2-inch-wide pieces.

Heat the oil in a 6-quart pot over medium-high heat until shimmering. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring often, until fragrant, about 45 seconds. Add the broth, hominy, oregano, and chicken. Raise the heat to high and bring to a boil. Reduce the heat to medium, cover, and simmer gently, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is cooked through, about 10 minutes.

Transfer the chicken to a plate. Using two forks, shred the meat into bite-size pieces and return to the pan. Bring the soup back to a simmer over medium heat, stir in the lime juice, and season to taste with salt and pepper. Ladle into bowls, top with the cheese, and serve immediately.

Nutrition information (per serving):

Susie Middleton is editor at large for Fine Cooking magazine.

Yields 4

A combination of bacon and smoked paprika gives this tomato soup a strong profile that goes perfectly with a gooey grilled cheese sandwich. Go with the sweet pimentón for a rich taste with little heat, or try the hot for a spicier kick in the soup.

Ingredients.

1 Tbs. olive oil
3 thick strips bacon (about 3 oz.), thinly sliced
1 large yellow onion, diced (about 1-1/2 cups)
Kosher salt
1 Tbs. unbleached all-purpose flour
1 Tbs. chopped fresh thyme
1/2 tsp. sweet or hot pimentón (smoked paprika)
One 28-oz. can whole tomatoes and their juices (3 cups) (preferably San Marzano)
2 cups lower-salt chicken broth
2 Tbs. heavy cream
Freshly ground black pepper

Directions:

Serving suggestions:

What better partner for tomato soup than a Classic Grilled Cheese? Or to mix it up a little, try a Grilled Goat Cheese Sandwich with Tapenade.

Susie Middleton is editor at large for Fine Cooking magazine.

There are so many ways to use up Thanksgiving leftovers, but none so easy as simple quesadillas. Put a Tex-Mex spin on your leftover turkey with this quick and easy dinner.

Serves 4 for dinner; 8 for a light lunch.

Ingredients.

2 medium ripe avocados
1/4 cup finely chopped red onion
1 medium lime, one half juiced and the other cut into wedges
1 serrano chile, seeded and minced
Kosher salt and freshly ground black pepper
4 cups shredded roast turkey or chicken
2 cups fresh corn kernels, blanched, or frozen corn, cooked according to package directions and drained
1/2 cup packed coarsely chopped fresh cilantro
Eight 7-inch flour tortillas
2 cups (5 oz.) grated pepper jack cheese
2 Tbs. canola oil
Position a rack in the center of the oven and heat the oven to 200°F.

Directions:

In a large bowl, toss the turkey, corn, and cilantro with 1 tsp. salt. Top half of each tortilla with one-eighth of the filling mixture and 1/4 cup of the cheese. Fold the uncovered half of each tortilla over the filling.

Heat 1-1/2 tsp. of the oil in a large nonstick skillet over medium heat. Add 2 of the quesadillas to the pan and weigh down with a lid. Cook until golden-brown and a bit crisp, 2 to 3 minutes. With a spatula, carefully flip each quesadilla and cook until golden-brown and the cheese has melted, about 2 minutes more. Transfer the quesadillas to a baking sheet and put in the oven.

Wipe out the pan. Repeat, cooking the remaining quesadillas in 3 more batches, using 1-1/2 tsp. oil for each batch. Cut the quesadillas into wedges and serve with the guacamole and lime wedges on the side.

Serving suggestions

Serve the quesadillas with a Mango and Jícama Salad.

Nutrition information (per serving):

For a very flavorful roast chicken, I like to liven up plain old kosher salt by mixing it with some fresh rosemary and lemon zest. Pulsing it in the food processor helps release the flavorful oils from the zest and the rosemary. This recipe is for two chickens, which will give you leftover meat to use in salads, wraps, or this quick stir-fry. One whole chicken serves four for dinner; the second yields enough to make two additional meals.

One whole chicken serves four for dinner; the second yields enough to make two additional meals.

Ingredients

2 medium lemons
2 Tbs. plus 1 tsp. kosher salt
2 Tbs. chopped fresh rosemary
1 tsp. freshly ground black pepper
2 4-lb. chickens, giblets and excess fat discarded
1/4 cup unsalted butter, melted

Tip: Salting seasons the bird, of course, but if you can do it a day, or even a few hours, ahead, you'll get more flavorful meat and crisper skin.

Directions

Finely grate the zest from the lemons. In a food processor or mini chopper, combine the zest with the 2 Tbs. salt, the rosemary, and black pepper. Pulse several times to combine.

Sprinle each chicken with this salt mixture both inside and outside the cavity and between the skin and the breast meat (use your fingers to gently open up a pocket between the two). Cut 1 of the lemons in half and stuff a half in the cavity of each bird. Reserve the remaining lemon for another use. Set the chickens on a wire rack atop a rimmed baking sheet, and refrigerate uncovered for at least 4 hours and up to 24 hours.

About 30 minutes before you're ready to roast the chickens, set an oven rack in the middle position and heat the oven to 425°F. Take the chickens out of the refrigerator and brush the butter uniformly over the skin. Sprinkle each chicken with 1/2 tsp. salt. Set each chicken, breast side up, on 1 or 2 racks (preferably a nonadjustable V-rack) in a large roasting pan. Let the chickens rest at room temperature while the oven heats.

Roast the chickens until the breasts are nicely browned and crisp, about 40 minutes. Gently flip each chicken (I like using tongs to clutch the inside ofthe cavity and the side of the bird) and roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F to 170°F, about 20 minutes more. Let rest for 5 minutes before carving one of the chickens into pieces.

Nutrition information (per serving):

Ground pretzels not only make a great crunchy-salty coating for chicken, they also make this dish a family-friendly favorite you'll get plenty of requests for.

Serves: 4

Ingredients

1/2 cup all-purpose flour
2 large eggs
1/4 cup plus 1 Tbs. Dijon mustard
3 cups pretzels (not low-sodium)
3 boneless, skinless chicken breast halves (about 1-1/2 lb.)
Freshly ground black pepper
1/2 cup mayonnaise
2 Tbs. finely chopped fresh dill
1 tsp. honey
1/2 cup vegetable oil

Directions

Put the flour in a wide, shallow bowl. In another wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the mustard. Process the pretzels in a food processor until a coarse flour forms, about 30 seconds. Transfer the pretzel flour to a third wide, shallow bowl. Line up the flour, egg, and pretzel bowls in that order.

Put the chicken on a cutting board, and holding your knife parallel to the board, split each breast in half horizontally. Sprinkle both sides of the chicken lightly with pepper. Dredge both sides of the chicken in the flour, then the egg, and then the pretzel flour, coating well and shaking off the excess. Transfer to a baking sheet and refrigerate for 5 minutes.

Meanwhile, in a small bowl, mix the remaining 1/4 cup mustard with the mayonnaise, dill, honey, and 1/8 tsp. black pepper; set aside.

Heat the oil in a 12-inch skillet over medium-high heat. When the oil is hot but not smoking, add three of the chicken breast pieces. Cook until the first side is dark brown, about 2 minutes. Carefully flip and cook until the chicken is cooked through and the second side is golden-brown, about 2 minutes more; if the chicken seems to be browning too fast, reduce the heat to medium. Transfer to a clean cutting board and cover to keep warm. Repeat with the remaining chicken.

Slice the chicken on the diagonal. Divide the slices among four dinner plates and serve with the dipping sauce.

Serving suggestions:

Serve with tangy Sweet-Sour Red Cabbage.

Nutrition information (per serving):

Calories (kcal): 810; Fat (g): 50; Fat Calories (kcal): 440; Saturated Fat (g): 8; Protein (g): 43; Monounsaturated Fat (g): 17; Carbohydrates (g): 47; Polyunsaturated Fat (g): 22; Sodium (mg): 1210; Cholesterol (mg): 210; Fiber (g): 2;

Susie Middleton is editor at large for Fine Cooking magazine.

Who says you can’t have indulgent comfort food on a weeknight? Be sure to use a broiler-safe skillet, such as a cast-iron one.

Serves: 4

Ingredients
Kosher salt
12 oz. dried spiral pasta, such as cavatappi, rotini, or double elbows
3 Tbs. unsalted butter
3 Tbs. all-purpose flour
2 cups low-fat (2%) milk
4 oz. grated Emmentaler (1-1/4 cups)
4 oz. grated Gruyère (1-1/4 cups)
1 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1/2 tsp. dried thyme
Freshly ground black pepper
3 oz. finely grated Parmigiano-Reggiano (3 cups)

Directions

Position a rack about 4 inches from the broiler and heat the broiler on high.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside.

Meanwhile, melt the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium heat. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.

Add the Emmentaler, Gruyère, mustard, Worcestershire sauce, and thyme and whisk until the cheese is melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the Parmigiano-Reggiano evenly over the pasta.

Broil until the top is browned, 3 to 4 minutes, and serve.

Serving suggestions:

To get your veggies in, serve with sweet, salty, and tangy Balsamic-Bacon Vinaigrette Sauce over steamed broccoli, Brussels sprouts, or broccolini.

Susie Middleton is editor at large for Fine Cooking magazine.

The addition of the coffee, for which the recipe is named, deepens the other flavors in the beans.

Serves eight to ten.

Yields about 2 quarts.

1 lb. dried pinto beans
3 Tbs. unsalted butter
1 medium onion, chopped
2 large cloves garlic, chopped
1 Tbs. ancho chile powder
1 tsp. chipotle chile powder
1 tsp. ground cumin
1/4 tsp. ground allspice
Freshly ground black pepper
6 cups lower-salt beef broth
1 meaty smoked ham hock
1 cup brewed coffee
1/3 cup mild molasses, such as Grandma's Original.
1/3 cup ketchup
1 Tbs. Worcestershire sauce
2 sprigs fresh oregano
1 Tbs. bourbon (optional)
Kosher salt

Tip:

Don't have time to soak the beans overnight? Put them in a 4-quart saucepan. Add enough cold water to cover by 2 inches and bring just to a boil. Remove from the heat and soak for 2 hours. Drain the beans and continue with the recipe.

Directions

Sort through the beans to make sure there are no little stones and then put them in a large bowl or pot. Add enough cold water to cover the beans by 2 inches and let soak overnight. Drain the beans well, tilting the colander instead of shaking it to gently extract the water and protect the beans' skins.

Position a rack in the center of the oven and heat the oven to 300°F.

Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.

Add the chile powders, cumin, allspice, and 1/2 tsp. pepper. Cook, stirring, until aromatic, about 30 seconds. Add the broth and ham hock. Stir to combine. Add the beans and bring just to a simmer. Cover and bake until the beans are easy to bite into but still a little mealy in texture, 45 to 60 minutes.

Stir in the coffee, molasses, ketchup, Worcestershire, and oregano. Bake, uncovered, until the beans are fully tender, 30 to 60 minutes more. Cool to room temperature. Discard the oregano stems and the skin from the ham hock. Cut the meat off the bone and chop. Add the meat to the beans and discard the bone. Cover and refrigerate overnight.

To finish, bring to a simmer, uncovered, over medium heat. Reduce the heat to low and continue to simmer until the sauce is reduced to the consistency of thin gravy, stirring occasionally so the bottom doesn't burn, 40 to 60 minutes. Stir in the bourbon (if using) and season the beans to taste with salt and pepper.

Nutrition information (per serving):

This little black dress of a side dish pairs with practically anything—grilled meat, roasted chicken, sautéed vegetables. Like rice pilaf, the orzo is browned in butter before broth is added, which gives it a rich, nutty flavor.

Serves 4

Ingredients

1-1/2 cups lower-salt chicken broth
2 Tbs. unsalted butter
1 cup orzo
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
2 Tbs. freshly grated Parmigiano-Reggiano
Thinly sliced fresh chives (optional)

Directions

In a 1- to 2-quart saucepan, bring the chicken broth and 1/2 cup water to a simmer over medium-high heat.

In a 3-quart heavy-duty saucepan, cook the butter over medium heat, swirling the pan occasionally, until the butter turns goldenbrown and smells nutty, about 2 minutes. Add the orzo and stir with a wooden spoon to coat well. Cook until the orzo just begins to turn a light golden color, about 2 minutes.

Pour in the wine and stir until absorbed, about 1 minute. Add the simmering broth mixture, stir, cover, and reduce the heat to low. Cook until the orzo is just tender, about 12 minutes; the mixture may still be wet but will set up.

Stir the orzo, season to taste with salt and a generous amount of pepper, and mix in the Parmigiano. Cover and let rest 5 minutes. Add the chives (if using) and serve.

Variations

Vary the flavor by adding basil and toasted pine nuts, sautéed mushrooms and thyme, or peas, mint, and a squeeze of lemon.

nutrition information (per serving):

This healthful, brightly flavored side dish is perfect for a weeknight—it cooks in less than 10 minutes.

Yields 4 servings

Ingredients

1/2 lb. haricots verts or thin green beans, trimmed
2 Tbs. olive oil
2 medium shallots, halved and thinly sliced (about 1/2 cup)
1 tsp. chopped fresh rosemary
1 medium yellow bell pepper, cored and sliced 1/4 inch thick
3 Tbs. fresh orange juice
1/2 Tbs. balsamic vinegar
1 tsp. finely grated orange zest
3 cups lightly packed fresh baby spinach leaves
Sea salt and freshly ground black pepper

In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Put the haricots verts in the steamer basket, cover, and steam until bright green and just beginning to soften, 2 minutes. Transfer the haricots verts to a bowl and set aside.

Heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and rosemary and cook, stirring, until the shallots begin to brown, 1 to 2 minutes. Reduce the heat to medium, add the haricots verts and bell pepper and cook, stirring, until the pepper begins to soften, about 2 minutes. Stir in the orange juice, balsamic vinegar, and orange zest. Add the spinach and cook, stirring, until just wilted, about 20 seconds. Remove from the heat, season to taste with salt and pepper, and serve.

Nutrition information (per serving):

Calories (kcal): 100; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 1; Protein (g): 2; Monounsaturated Fat (g): 5; Carbohydrates (g): 10; Polyunsaturated Fat (g): 1; Sodium (mg): 170; Cholesterol (mg): 0; Fiber (g): 3;

The textural contrast of crisp bacon against the creamy puree of broccoli, leeks, and onion really makes this soup shine.

Create your own customized creamy vegetable soup with the Recipe Maker.

Serves 8 as a first course.

Ingredients

2 Tbs. extra-virgin olive oil
2/3 cup medium-diced onions
2/3 cup thinly sliced leeks
2 tsp. minced garlic
Kosher salt
2-1/2 cups lower-salt chicken broth
3 Tbs. white wine
1-3/4 lb. broccoli, bottom of stems trimmed, florets coarsely chopped, stems sliced very thinly
1/4 cup heavy cream
Freshly ground black pepper
1/2 tsp. fresh lemon juice, more as needed
1/3 cup crumbled cooked bacon

Directions

In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the onions, leeks, garlic and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt.

Add the broccoli, chicken broth, and wine, plus 2-1/2 cups water. Stir well and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put thesoup back into the pan.

Add the cream and 1/2 tsp. of the lemon juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lemon juice as needed.

Ladle into 8 soup bowls and garnish each serving with 2 tsp. crumbled bacon.

I love to serve this with roast chicken, along with asparagus or fava beans.

Serves: 6 - 8

Ingredients

2 Tbs. extra-virgin olive oil
1/4 lb. very thinly sliced prosciutto (about 5 slices), cut crosswise into 1-inch-wide strips.
4 Tbs. unsalted butter
3 Tbs. chopped fresh sage
4 large cloves garlic, minced (2 Tbs.)
3 large shallots, thinly sliced (1 scant cup)
1-1/2 cups long-grain white rice
1 tsp. kosher salt; more as needed
1 cup dry white wine
1-1/2 cups low-salt chicken broth
2 oz. Parmigiano-Reggiano, coarsely grated on the large holes of a box grater (about 2/3 cup)

Tip: Crisping the prosciutto in olive oil before sautéing the aromatics and toasting the rice infuses the oil and everything that subsequently cooks in it, adding more flavor.

In a 3-qt. heavy-based saucepan with a tight lid, heat the olive oil over medium heat. Cook half the prosciutto in the hot oil, stirring occasionally, until browned and crispy, 1 to 2 min. With tongs or a slotted spoon, transfer the prosciutto to a paper towel to drain. Repeat with the remaining prosciutto.

Add 2 Tbs. of the butter to the pan and reduce the heat to low. When the butter has melted, add 2 Tbs. of the sage and cook for a few seconds, and then add the garlic and shallots. Cook, stirring occasionally, until the shallots are soft but not browned, about 5 min. Add the rice and salt and stir well to coat each grain with oil. Toast for a full 5 min., stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going).

Tip: Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add the wine, stir well, and cook over medium heat until the wine is mostly reduced, about 3 min. Add the chicken broth, stir once, and bring to a boil. Cover, reduce the heat to low, and cook for 18 min. Remove the pan from the heat and let sit, still covered, for 5 min.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Cut the remaining 2 Tbs. butter into several pieces and, using the fork, gently fold it into the rice with the remaining 1 Tbs. sage, the Parmigiano, and the cooked prosciutto. Taste for seasoning and adjust as needed.

Nutrition information (per serving):

Size : based on eight servings; Calories (kcal): 300; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 5; Protein (g): 9; Monounsaturated Fat (g): 4; Carbohydrates (g): 33; Polyunsaturated Fat (g): 0.5; Sodium (mg): 550; Cholesterol (mg): 30; Fiber (g): 0;

This main course salad has it all: tender greens, crisp radishes, sweet pineapple, beefy steak, and a bright, fresh dressing that packs a bit of heat, too. Look for peeled and cut fresh pineapple in the produce section of your supermarket; it’s a great time-saver.

Serves: 4

Ingredients

For the dressing

5 Tbs. pineapple juice
1 Tbs. soy sauce
1 Tbs. peanut oil
1 Tbs. Asian sesame oil
2 tsp. fresh lime juice
1/2 tsp. honey
1/2 tsp. finely grated fresh ginger
1 small clove garlic, minced
Large pinch crushed red pepper flakes
1/4 cup small-diced fresh pineapple
1 Tbs. finely chopped fresh cilantro

For the steak:

1 lb. flank steak
1-1/2 Tbs. vegetable oil; more for the grill
Kosher salt and freshly ground black pepper

For the salad:

6 oz. torn butter lettuce (about 6 lightly packed cups)
1 medium cucumber, seeded and thinly sliced
3 radishes, thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup thinly sliced scallion (both white and light-green parts)

Heat a gas grill to medium high.

Make the dressing:

In a small bowl, whisk the pineapple juice, soy sauce, peanut oil, sesame oil, lime juice, honey, ginger, garlic, and pepper flakes to blend. Stir in the pineapple and cilantro.

Cook the steak:

Rub the steak with the oil and season with 1 tsp. each salt and pepper. Clean and oil the grill grates. Grill the steak, covered, until it has nice grill marks on one side, 5 to 6 minutes. Flip and reduce the heat to medium. Cook, covered, until done to your liking, an additional 4 to 5 minutes for medium rare. Transfer to a cutting board and let rest for 5 to 10 minutes.

Assemble the salad:

In a large bowl, toss the lettuce, cucumber, and radishes with about half of the dressing. Season to taste with salt and pepper. Divide among 4 large plates.

Thinly slice the steak across the grain and drape it over the greens. Drizzle some of the remaining dressing over the beef, sprinkle with the scallions, and serve.

Serving suggestions

Serve with crisp Toasted Pitas with Black Sesame Seeds and Sumac.

Nutrition information (per serving):
Calories (kcal): 360; Fat (g): 22; Fat Calories (kcal): 190; Saturated Fat (g): 6; Protein (g): 33; Monounsaturated Fat (g): 9; Carbohydrates (g): 8; Polyunsaturated Fat (g): 5; Sodium (mg): 760; Cholesterol (mg): 60; Fiber (g): 1;

To give this sandwich a substantial main-course feel, look for a thinly sliced ham steak rather than deli ham for a meaty flavor and texture. Creamy brie and crunchy tart-sweet apples complement the robust ham.

Ingredients
1 large baguette (about 1 lb.), cut into 4 pieces
7 oz. brie, most of the rind trimmed off and thinly sliced (trim and slice the brie while it's cold
2 Tbs. unsalted butter
1-1/2 medium Granny Smith apples, cored, and cut into 1/4-inch-thick wedges (about 1-1/2 cups
3/4 lb. ham steak, thinly sliced on the diagonal
2 Tbs. whole-grain Dijon mustard
1 Tbs. honey
1 tsp. chopped fresh thyme

Directions
Position a rack in the center of the oven and heat the oven to 425°F. Split the baguette pieces lengthwise, open them up like a book, and top one side with the brie. Set on a baking sheet lined with parchment paper or aluminum foil, and bake until the cheese melts and the bread lightly browns, about 5 minutes.

Meanwhile, melt the butter in a large (12-inch) heavy-duty skillet over medium-high heat. Add the apples and cook, tossing every minute or so, until they start to soften and brown in places, 3 to 4 minutes. Add the ham and cook, gently tossing, until it warms. Remove from the heat and gently toss with the mustard, honey, and thyme until the ham and apples are evenly coated. Using tongs, distribute the ham mixture into the warm pieces of baguette, secure with 2 toothpicks, cut in half, and serve.

Serving suggestions

Serve with a few Parsnip, Potato, and Scallion Pancakes on the side.

These biscuits get their light, tender texture from buttermilk and baking powder, and their rich flavor from an egg, cream, and lots of butter. This simple dessert is best made at the height of strawberry season, using the juiciest, sweetest strawberries you can find.

Serves: 6

For the strawberries
1 lb. ripe strawberries, hulled (about 4 cups)
2 Tbs. granulated sugar; more to taste

For the biscuits
9 oz. (2 cups) unbleached all-purpose flour; more for rolling
1/3 cup plus 1 Tbs. granulated sugar
2-1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
4 oz. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
1 large egg
1/4 cup heavy cream; more for brushing
1/4 cup buttermilk

For the whipped cream
1-1/2 cups heavy cream
2 Tbs. granulated sugar

Prepare the strawberries
Put one-third of the berries in a medium bowl and, using a potato masher, crush them into a chunky purée. Slice the remaining berries 1/4 inch thick and stir them into the mashed berries along with the sugar. Taste the berries, adding more sugar if necessary. Let the berries sit at room temperature for at least 30 minutes.

Make the biscuits
Position a rack in the center of the oven and heat the oven to 425°F. Line a large heavy-duty baking sheet with parchment.

Sift the flour, 1/3 cup of the sugar, the baking powder, and baking soda into a large bowl. Stir in the salt. Using a pastry blender, a fork, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.

In a small bowl, beat the egg and heavy cream with a fork. Mix in the buttermilk. Make a well in the center of the flour mixture and pour in the cream mixture. Mix with the fork until the dough is evenly moistened and just comes together; it will still look a little shaggy. Gather the dough and gently knead it three or four times. If the dough seems dry and doesn’t form a cohesive mass, work in more cream, 1 tsp. at a time.

Transfer the dough to a lightly floured surface and roll it into a 3/4 -inch-thick disk. With a sharp 2 1/2-inch biscuit cutter, press straight down to cut the dough into rounds and lift straight up to remove (don’t twist the cutter or it will seal the sides of the biscuits and interfere with rising). Transfer the rounds to the prepared baking sheet. Gather the dough scraps, gently knead them together, re-roll, and cut out more biscuits until you have a total of 6.

Lightly brush the biscuit tops with cream (about 1 Tbs.) and sprinkle with the remaining 1 Tbs. sugar. Bake, rotating the baking sheet once, until the biscuit tops are lightly browned, 10 to 15 minutes. Let the biscuits cool slightly while you whip the cream.

Assemble the shortcakes
Using a serrated knife, split the warm biscuits in half horizontally and transfer the bottoms to 6 dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. It’s OK if some of the berries spill out onto the plate. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve immediately.

Make ahead tips
The biscuits can be baked 10 to 12 hours ahead and reheated in a 350°F oven before serving. The strawberries can be macerated up to 2 hours ahead. The cream can be whipped up to 2 hours ahead and refrigerated, covered. If necessary, lightly rewhip before using.

Pasta night just got a bit more interesting, and delicious, thanks to this recipe for pasta with roasted cauliflower, arugula, and prosciutto. It’s a dish that loads your plate with color and flavor.

Serves: 4

Ingredients
Kosher salt
One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)
1 pint grape tomatoes
3 Tbs. extra-virgin olive oil
Freshly ground black pepper
9 large fresh sage leaves
4 large cloves garlic, peeled
6 thin slices prosciutto (about 4 oz.)
12 oz. dried orecchiette
5 oz. baby arugula (5 lightly packed cups)
3/4 cup grated Parmigiano-Reggiano

Directions

Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.

Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.

Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.

Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.

Nutrition information (per serving):
Calories (kcal): 300; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 34; Monounsaturated Fat (g): 8; Carbohydrates (g): 4; Polyunsaturated Fat (g): 3; Sodium (mg): 650; Cholesterol (mg): 55; Fiber (g): 1;

 

Susie Middleton is editor at large for Fine Cooking magazine.

I love the rustic look of this tart filled with sliced apples, pears, and cranberries. Rather than baking it in a pie plate, you simply roll out the crust into a circle, fill it with fruit, and fold the sides up around the filling. It's sweet and tangy, doesn't require any fussiness on your part, and makes an impressive Thanksgiving centerpiece.

It's best served with vanilla ice cream.

Apple Notes: Consult the Cheat Sheet on page 30 for a list of firm-tart apple varieties. Any will work very well here.

Equipment: Parchment paper; large rimmed baking sheet

Makes: 8 medium servings, 6 large servings 

Active time: 45 minutes  

Total time: 1 hour, 20 minutes, plus 30 minutes chilling time

Ingredients
For the crust
1¼ cups (180 g) all-purpose flour
1 tablespoon granulated sugar
½ teaspoon kosher salt
8 tablespoons (1 stick; 113 g) chilled unsalted butter, cut into small cubes
1 large egg yolk mixed with 2 tablespoons ice water

For the filling
2 medium (or 1½ large) firm-tart apples (about 12 ounces total; see Apple Notes)
1 large ripe pear, such as d'Anjou or Bartlett
½ cup (103 g) plus 1 teaspoon granulated sugar
1 tablespoon cornstarch
1 teaspoon freshly grated orange zest
? teaspoon ground cloves
? cup fresh or thawed frozen cranberries
1 large egg, beaten well

Directions
1. First, make the crust:

In a medium bowl, whisk together the flour, salt, and sugar until well combined. Sprinkle the butter cubes on top and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining (try to work quickly so the butter doesn't melt). Sprinkle the egg yolk–water mixture on top and stir with a fork until the dough begins to come together. If needed, add one more tablespoon water. Turn the dough out onto a lightly floured surface and knead three times. Gather into a ball, then press into a disk and wrap in plastic wrap.

Refrigerate for at least 30 minutes.

2. Meanwhile, preheat the oven to 400ºF and set a rack to the second-from-the bottom position.

Peel, core, and cut the apples into ¼-inch-thick wedges. Peel and cut the pear into ½-inch-thick slices. Gently toss together in a bowl and set aside. In a small bowl, combine ½ cup of the sugar, the cornstarch, orange zest, and cloves; set aside.

3. On a lightly floured surface, roll the dough into a circle about 16 inches wide and ? inch thick.

The circle doesn't have to be perfect — this is a rustic dessert — but try to get it as round as possible, even if that means cutting a little dough off one side to add to the other. Transfer the dough to a baking sheet lined with parchment paper.

4. Arrange half the apple and pear slices over the dough, leaving a 2½-inch border all around. Sprinkle half the cranberries over the apples. Sprinkle half the sugar-cornstarch mixture over the fruit, then repeat with the fruit and then the sugar mixture. Fold the sides of the dough up and over the edge of the filling, allowing the dough to drape over itself at each fold. Brush the dough with the beaten egg, and sprinkle all with one teaspoon of sugar. Bake for 10 minutes; lower the temperature to 375ºF, and bake until golden brown, about 25 minutes more. Let cool on a rack for at least 30 minutes, then transfer to a serving platter and serve warm.

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Quick Bread-and-Butter Apple Pickles
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