Fontina-Stuffed Arancini
fresh mozzarella, note about
Frico
Fried Potato and Cheese Pancake
Fried Stuffed Zucchini Flowers, Zucchini Jojos, and Zucchini Pickles
Grated Carrot Salad with Grilled Scallions, Walnuts, and Burrata
Gratin of Brussels Sprouts, Gruyère, and Prosciutto
Grilled Artichokes with Artichoke-Parmigiano Dip
Grilled Asparagus with Fava Beans and Walnuts
Grilled Corn with Alla Diavola Butter and Pecorino
Grilled Green Tomatoes with Avocado, Feta, and Watermelon
hard, storing
hard, types of
Kale and Mushroom Lasagna
The Kale Salad That Started It All
Kale Sauce with Any Noodle
Lamb Ragu with Carrots and Green Garlic
Onion and Pancetta Tart
Onion Bread Soup with Sausage
Pan-Steamed Broccoli with Sesame Seeds, Parmigiano, and Lemon
Pasta alla Gricia with Slivered Sugar Snap Peas
Pasta Carbonara with English Peas
Potato and Roasted Cauliflower Salad with Olives, Feta, and Arugula
Raw Artichoke Salad with Herbs, Almonds, and Parmigiano
Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint
Raw Brussels Sprouts with Lemon, Anchovy, Walnuts, and Pecorino
Raw Corn with Walnuts, Mint, and Chiles
Red Pepper, Potato, and Prosciutto Frittata Topped with Ricotta
Rigatoni and Eggplant alla Norma
Rigatoni with Broccoli and Sausage
Risotto with Shell Beans, Sausage, and Bitter Greens
Roasted Beets and Carrots with Couscous, Sunflower Seeds, Citrus, and Feta
Roasted Cabbage with Walnuts, Parmigiano, and Saba
Roasted Fennel with Apples, Taleggio Cheese, and Almonds
Roasted Pepper Panzanella
Sautéed Corn Four Ways
Smashed Broccoli and Potatoes with Parmigiano and Lemon
Smashed Fava Beans, Pecorino, and Mint on Toast
soft, storing
soft, types of
Squash and “Tuna Melt” Casserole
Stewed Collards with Beans and Parmigiano Rind
Sweet and Hot Peppers, ’Nduja, and Melted Cheese
Swiss Chard, Leek, Herb, and Ricotta Crostata
tasting
Tomato, Melon, and Hot Chile Salad with Burrata
Tomato-Rubbed Grilled Bread Topped with Tomato Salad
Tomato Soup with Arugula, Torn Croutons, and Pecorino
topping mashed celery root with
Whipped Feta
Whipped Ricotta
Wilted Kale, Alone or Pickled on Cheese Toast
Winter Squash and Leek Risotto
cherries:
cold brine pickling
Raw “Couscous” Cauliflower with Almonds, Dried Cherries, and Sumac
Sugar Snap Peas with Pickled Cherries and Peanuts
chicken:
adding to broccoli recipe
adding to collards and beans
Braised Celery and Radicchio Salad with Perfect Roast Chicken
topping with eggplant and salsa verde
chiles:
about
Alla Diavola Butter
Celery, Apple, and Peanut Salad
colors of
Corn Fritters with Pickled Chiles
Cucumbers, Scallions, Mint, and Dried Chiles
dried, about
fresh, hot brine pickling
with less heat, choosing
oil-preserved, about
pickled, about
Rainbow Chard with Garlic and Jalapeños
Raw Corn with Walnuts, Mint, and Chiles
Roasted Radishes with Brown Butter, Chile, and Honey
roasting and peeling
Sautéed Corn Four Ways
Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chiles
Spiced Green Sauce
Spicy Fish-Sauce Sauce
storing
Sweet and Hot Peppers, ’Nduja, and Melted Cheese
taming heat of
varieties of
cilantro:
Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro, and Citrus Vinaigrette
Fava Beans, Cilantro, New Potatoes, and Baked Eggs
Spiced Green Sauce
citrus. See also specific citrus fruits
Citrus Vinaigrette
segmenting
Clams, Corn, and Tomatoes Grilled Bread, Knife-and-Fork-Style
cod:
Baked Cauliflower with Salt Cod, Currants, and Pine Nuts
Kohlrabi Brandade
salt cod, prepping
topping with peperonata
Colatura, about
Colcannon with Watercress Butter
Coleman, Eliot
collards:
about
choosing and storing
Collards with Freekeh, Hazelnuts, and Grapes
preparing
Shaved Collard Greens with Cashews and Pickled Peppers
Stewed Collards with Beans and Parmigiano Rind
substituting kale for
condiments:
Brined and Roasted Almonds
Caper-Raisin Vinaigrette
Charred Scallion Salsa Verde
Classic Salsa Verde
Dried Breadcrumbs
Peperonata
Pine Nut Vinaigrette
Pistachio Butter
Preserved Eggplant
Raw Corn with Walnuts, Mint, and Chiles
Spicy Fish-Sauce Sauce
Tomato Conserva
Tonnato
Torn Croutons
Watercress Butter
Whipped Ricotta
corn:
about
adding to polenta
choosing
Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork-Style
Corn and Tomato Salad with Torn Croutons
Corn Fritters with Pickled Chiles
dried, forms of
Farro with Tomatoes, Raw Corn, Mint, Basil, and Scallions
Grilled Corn with Alla Diavola Butter and Pecorino
grilling, methods for
Raw Corn with Walnuts, Mint, and Chiles
removing husks and silks
Sautéed Corn Four Ways
separating kernels from the cob
cornbread topping for collards and beans,
cornmeal, about
couscous:
about
basic cooking method
Couscous with English Peas, Apricots, and Lamb Meatballs
Fennel Two Ways with Mussels and Couscous
Israeli (pearl), about
Roasted Beets and Carrots with Couscous, Sunflower Seeds, Citrus, and Feta
Cracked Wheat, Celery Root, and Every-Fall-Vegetable-You-Can-Find Chowder
cracker breads:
Carta di Musica with Roasted Eggplant Spread, Herbs, and Ricotta Salata
Whole-Grain Carta di Musica
crème fraîche:
Carrots, Dates, and Olives with Crème Fraîche and Frico
Chilled Seafood Salad with Fennel, Radish, Basil, and Crème Fraîche
Kohlrabi with Citrus, Arugula, Poppy Seeds, and Crème Fraîche
Crostata, Swiss Chard, Leek, Herb, and Ricotta
croutons:
Corn and Tomato Salad with Torn Croutons
Grilled Eggplant with Tomatoes, Torn Croutons, and Lots
of Herbs
Roasted Pepper Panzanella
Tomato Soup with Arugula, Torn Croutons, and Pecorino
Torn Croutons
cucumbers:
about
cold brine pickling
Cucumbers, Celery, Apricots, and Pistachios
Cucumbers, Scallions, Mint, and Dried Chiles
Cucumbers, Yogurt, Rose, Walnuts, and Herbs
English, about
Lemon Cucumbers with Onion, Papalo, and Lots of Herbs
pickling (Kirby), about
salting
scooping out seeds
serving ideas
slicing into crescents
storing
String Beans, Pickled Beans, Tomatoes, Cucumbers, and Olives on Tonnato
waxy, peeling
currants:
Baked Cauliflower with Salt Cod, Currants, and Pine Nuts
Parsnip Soup with Pine Nut, Currant, and Celery Leaf Relish
Raw Winter Squash with Brown Butter, Pecans, and Currants
D
Damrosch, Barbara
dates:
adding to polenta
Carrots, Dates, and Olives with Crème Fraîche and Frico
Celery Root with Brown Butter, Oranges, Dates, and Almonds
Celery Salad with Dates, Almonds, and Parmigiano
Grilled Radishes with Dates, Apples, and Radish Tops
Parsnip, Date, and Hazelnut Loaf Cake with Meyer Lemon Glaze
desserts:
Carrot Pie in a Pecan Crust
Parsnip, Date, and Hazelnut Loaf Cake with Meyer Lemon Glaze
dips. See also mayonnaise
Grilled Artichokes with Artichoke-Parmigiano Dip
made with shell beans
Smashed Fava Beans, Pecorino, and Mint on Toast
Spiced Green Sauce
Sweet and Hot Peppers, ’Nduja, and Melted Cheese
Tonnato
dressings. See also mayonnaise
Caper-Raisin Vinaigrette
Citrus Vinaigrette
Lemon Cream
Pancetta Vinaigrette
Pine Nut Vinaigrette
refrigerated, waking up flavor of
Spicy Fish-Sauce Sauce
duxelles, serving ideas
E
eggplant:
about
Braised Eggplant and Lamb with Yogurt and Spiced Green Sauce
Carta di Musica with Roasted Eggplant Spread, Herbs, and Ricotta Salata
choosing
Grilled Eggplant with Tomatoes, Torn Croutons, and Lots of Herbs
peeling, note about
Preserved Eggplant
Rigatoni and Eggplant alla Norma
Roasted Eggplant Spread
salting
topping with corn and walnut salad
varieties of
eggs:
Asparagus, Garlic Chives, and Pea Shoots, with or without an Egg
Asparagus, Nettle, and Green Garlic Frittata
Butter Lettuce with New Potatoes, Eggs, and Pancetta Vinaigrette
Crunchy Mixed-Bean Salad with Celery and Tarragon
Fava Beans, Cilantro, New Potatoes, and Baked Eggs
Leeks with Anchovy and Soft-Boiled Eggs
Pasta Carbonara with English Peas
poached, topping polenta with
Red Pepper, Potato, and Prosciutto Frittata Topped with Ricotta
Soft-Cooked Eggs
Sugar Snap Peas and New Potato Salad with Crumbled Egg and Sardines
F
fall, list of recipes
farro:
about
Artichoke and Farro Salad with Salami and Herbs
basic cooking method
Comforting Cabbage, Onion, and Farro Soup
Farro and Roasted Carrot Salad with Apricots, Pistachios, and Whipped Feta
Farro with Tomatoes, Raw Corn, Mint, Basil, and Scallions
Fava, Farro, Pecorino, and Salami Salad
fava beans:
Fava, Farro, Pecorino, and Salami Salad
Fava and Pistachio Pesto on Pasta
Fava Beans, Cilantro, New Potatoes, and Baked Eggs
Grilled Asparagus with Fava Beans and Walnuts
leaves of, flavor in
selecting and storing
shelling, blanching, and peeling
Smashed Fava Beans, Pecorino, and Mint on Toast
Vignole
yield from
fennel:
Chilled Seafood Salad with Fennel, Radish, Basil, and Crème Fraîche
choosing
cold brine pickling
Fennel Two Ways with Mussels and Couscous
fronds, uses for
maximizing crunch
raw, soaking
Roasted Fennel with Apples, Taleggio Cheese, and Almonds
shaving
stalks, uses for
trimming
fish. See also anchovies; cod; tuna
adding to celery soup
Chilled Seafood Salad with Fennel, Radish, Basil, and Crème Fraîche
preparing quick cioppino with
preserved, about
preserved, storing
Sugar Snap Peas and New Potato Salad with Crumbled Egg and Sardines
topping with peperonata
fish sauce:
about
Fried Cauliflower with Spicy Fish-Sauce Sauce
Grilled Carrots, Steak, and Red Onion with Spicy Fish-Sauce Sauce
Grilled Wax and Green Beans with
Tomatoes, Basil, and Spicy Fish-Sauce Sauce
Spicy Fish-Sauce Sauce
Squash Ribbons with Tomatoes, Peanuts, Basil, Mint, and Spicy Fish-Sauce Sauce
storing
flours, about
Four Seasons Farm (Maine)
Franny’s (Brooklyn, NY)
freekeh:
about
basic cooking method
Collards with Freekeh, Hazelnuts, and Grapes
Freekeh, Mushrooms, Turnips, and Almonds
fregola, substituting for Israeli couscous
Frico
frittatas:
Asparagus, Nettle, and Green Garlic Frittata
leftover, serving ideas
preparing, with leftover spaghetti
Red Pepper, Potato, and Prosciutto Frittata Topped with Ricotta
Fritters, Corn, with Pickled Chiles
fruit. See also specific fruits
dried, about
dried, rehydrating
G
garlic:
Asparagus, Garlic Chives, and Pea Shoots, with or without an Egg
Asparagus, Nettle, and Green Garlic Frittata
Crushed and Fried Potatoes with Crispy Herbs and Garlic
green, about
Green Garlic Butter
Half-Steamed Turnips with Alla Diavola Butter
Kohlrabi Brandade
Lamb Ragu with Carrots and Green Garlic
Mashed Celery Root with Garlic and Thyme
Onions Three Ways, with ’Nduja on Grilled Bread
Rainbow Chard with Garlic and Jalapeños
Roasted Mushrooms, Gremolata-Style
smashing
toasting
grains. See also farro; freekeh; polenta; rice
about
buying and storing
Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find Chowder
cornmeal, about
Grapes, Freekeh, and Hazelnuts, Collards with
green beans. See under string beans
> green onions. See scallions
greens. See also arugula; cabbage; collards; kale; lettuce; Swiss chard
beet, in Roasted Beets, Avocado, and Sunflower Seeds
beet, serving and cooking
beet, using in place of Swiss chard
Bitter Greens Salad with Melted Cheese
braised, topping polenta with
Braised Celery and Radicchio Salad with Perfect Roast Chicken
carrot, buying and storing
early, assertive varieties
early, buying and storing
early, mixing and matching, for salads
“Herbed” Butter with Warm Bread
Mashed Rutabaga with Watercress and Watercress Butter
mustard, adding to asparagus recipe
Pan-Roasted Carrots with Carrot-Top Salsa Verde, Avocado, and Seared Squid
radish, in Grilled Radishes with Dates, Apples, and Radish Tops
radish, washing and storing
Risotto with Shell Beans, Sausage, and Bitter Greens
Sautéed Greens with Olives (Misticanza)
turnip, in Sautéed Turnips with Prunes and Radicchio
turnip, in Turnip Salad with Yogurt, Herbs, and Poppy Seeds
turnip, storing
Vignole
washing and drying
Watercress Butter
gremolata, about
grilled dishes:
Grated Carrot Salad with Grilled Scallions, Walnuts, and Burrata
Grilled Artichokes with Artichoke-Parmigiano Dip
Grilled Asparagus with Fava Beans and Walnuts
Grilled Carrots, Steak, and Red Onion with Spicy Fish-Sauce Sauce
Grilled Corn with Alla Diavola Butter and Pecorino
Grilled Eggplant with Tomatoes, Torn Croutons, and Lots of Herbs
Grilled Green Tomatoes with Avocado, Feta, and Watermelon
Grilled or Roasted Summer Squash with Caper-Raisin Vinaigrette
Grilled Radishes with Dates, Apples, and Radish Tops
Grilled Wax and Green Beans with Tomatoes, Basil, and Spicy Fish-Sauce Sauce
H
ham. See also prosciutto
Smashed Rutabaga with Apples and Ham
hash, preparing with peas and potatoes
Hazan, Marcella
hazelnuts:
Bitter Greens Salad with Melted Cheese
Collards with Freekeh, Hazelnuts, and Grapes
Grilled Wax and Green Beans with Tomatoes, Basil, and Spicy Fish-Sauce Sauce
Parsnip, Date, and Hazelnut Loaf Cake with Meyer Lemon Glaze
herbs. See also specific herbs
Artichoke and Farro Salad with Salami and Herbs
Carta di Musica with Roasted Eggplant Spread, Herbs, and Ricotta Salata
Crushed and Fried Potatoes with Crispy Herbs and Garlic
dried, about
Green Herb Mayonnaise
Grilled Eggplant with Tomatoes, Torn Croutons, and Lots of Herbs
Six Seasons Page 36
