Nut

The simplicity of this recipe highlights the aroma and flavor of specialty brown rice. If you don’t want to search for one of these more exotic types of rice, longgrain brown rice will do. This tasty side dish can enhance many meals.

Here’s a salad sure to brighten a winter meal, when clementines are in season.

Pickled beets are an appetizing addition to a salad of mixed greens.

This makes a splendid companion to curried vegetable dishes, as in the menu suggested here.

This slaw is a delightful companion to spicy dishes, veggie burgers, and bean dishes. It’s festive enough to serve with more elaborate meals and at holiday celebrations.

A contemporary stripped-down fruit dessert that is so unbelievably good, with very few ingredients.

You will need a nonstick Bundt pan to make this awesome cake. Store it in an airtight container and you can snack on it for a week.

You will need ramekins to make this recipe. The pots de crème taste like coffee pudding. Both can be made a day in advance. Store the cookies in an airtight container.

This tart treat is welcome on any Thanksgiving table.

These are my girlfriend’s favorite. I make them in batches to have in the fridge to snack on.

This hors d’oeuvre is straight from the tapas bars of southern Spain. A few of these with a glass of sangría and I’m in heaven. It’s important to have your local fish guy fillet the sardines for you and save yourself the hassle. Spanish paprika is truly an underrated spice—it has a very satisfying smoky flavor that intensifies the taste of the roasted peppers. I have been experimenting with it in everything lately because I love its depth.

This very Spanish-influenced tapa hits your tongue in three-stage flavor assault. First the smoky bacon, next the slightly salty green olive sauce, then the sweetness of the date. But the kicker is the almond inside—the little crunch that totally takes you by surprise. The combo is unique and classic, and I like to up the presentation with fancy toothpicks.

These spring rolls are so fresh tasting that they’re addictive. The beet turns the noodles a pretty pink—way cool. Wear gloves when you cut up the beet so your hands don’t turn purple—not a festive look.

Everyone will be blown away by how simple these are. They will be the runaway hit of the night. The moisture and sweetness of the grape inside the cheese is a flavor burst.

The foods from North Africa and the Middle East truly have some of the deepest flavors I’ve ever tasted. Don’t be daunted by the length of the recipe: This dish is not at all difficult to throw down, and the results are well worth the long shopping list. The Harissa sauce can be made a day ahead and the caponata is also good by itself or as a side dish.

In translation, arroz con pollo simply means “rice with chicken.” When I was the chef at Cafeteria, the Latin American cooks made this dish for our staff meal just about every day. Its truly authentic flavors are homey and satisfying. I prefer using whole canned tomatoes and crushing them by hand because I have more control of the texture; plus the flavor is a lot better than chopped canned tomatoes.

For me, commercially produced curry power tastes just that: commercial. You would never find prepared curry powder in an Indian restaurant, and because the spices are combined fresh, the flavors are robust and explosive. If you like a light curry flavor, use half the spice mix. If you like a spicy curry—use it all. I won’t be mad at ya. Serve the lamb curry with Perfect Steamed Jasmine Rice (page 240) or basmati rice. This is Bombay the right way.

Simple ingredients with complexity and depth add up to an Italian classic. Oh, and did I mention this is mind-blowing? When purchasing the veal shanks, check that they are pink and smell sweet. The most important step in making Osso Buco is browning the meat. This develops a really rich brown color on the meat and adds a ton of flavor to the base of the sauce. Serve with Soft Polenta (page 244) or Garlic-Chive Mashed Potatoes (page 237). The gremolata is also good on a grilled fish.

I don’t know a man, woman, or child who doesn’t love a fluffy stack of pancakes. You can substitute anything for the pecans and the banana: strawberry and almond, blueberry and orange, honey and ricotta.