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INGREDIENTS: 4 cups boiling water about 1 cup fresh-shelled beans (about 1 pound unshelled) 1 cup corn kernels (about 1 1/2 ears) 3 tablespoons whipping cream 1 tablespoon unsalted butter, cut into small pieces Salt Freshly ground pepper Bring 4 cups water to boil in broad, heavy saucepan.
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Total time: 25 minutes plus cooling time Servings: Makes 2 1/2 cups syrup Note: From Regina Schrambling.
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Total time: About 15 minutes Servings: 10 2 teaspoons kosher salt, divided 4 medium tomatillos, husked 1/2 cup cilantro leaves 1/4 cup coarsely chopped onion 1 to 2 teaspoons seeded, coarsely chopped serrano chile 1 ripe Hass avocado, peeled and cut into large chunks 1 tablespoon freshly squeezed lime juice 1.
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Total time: About 35 minutes, plus 30 minutes chilling time Servings: 8 Note: Adapted from “I Love Crab Cakes!”
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Total time: 35 minutes, plus overnight soaking Servings: Makes about 2 cups Note: From “The Bombay Café” by Neela Paniz.
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Total time: About 8 minutes Servings: Makes about one-third cup Note: This recipe is based on an idea from Hugh Fearnley-Whittingstall’s “River Cottage Meat Book.” 1/4 cup finely chopped mint leaves 1 teaspoon minced shallots 2 tablespoons cider vinegar 1/4 teaspoon sugar 1/4 teaspoon salt 1/2 teaspoon dried mustard 1 tablespoon canola or vegetable oil 2 tablespoons plain yogurt Put the mint, shallots, vinegar, sugar, salt, mustard and oil in a small jar with a tight-fitting lid.
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Total time: About 22 minutes (12 if using a blender) Servings: Makes three-fourths to 1 cup 2 cloves garlic, chopped 1/2 teaspoon salt 4 anchovy fillets, preferably salted 1 tablespoon capers 6 tablespoons chopped parsley leaves 2 tablespoons chopped mint leaves 1 tablespoon red wine vinegar 1/2 cup to 3/4 cup olive oil 1.
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Total time: 10 minutes Servings: 4 1 pound ahi fillet 2 teaspoons sweet and sour lemon sauce (see recipe) Freshly ground black pepper for sprinkling 4 thin shavings of tuna bottarga (preferably using a truffle shaver) 1.
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Total time: About 1 hour, plus macerating and cooling times Servings: Makes about 1/2 cup sauce Note: Adapted from “Adventures of an Italian Food Lover,” by Faith Heller Willinger.
