Recipe Pointers: Savory

From magazines

From Cook’s Illustrated:

• September 2014: “Better Broiled Pork Tenderloin” (p. 6)
• September 2014: “Sautéed Corn with Bacon and Leeks” (p. 25)
• September 2014: “Kitchen Notes: Cooking Frozen Steaks” (p. 30)
• January 2015: “Tuscan-Style Beef Stew” (p. 5)
• January 2015: “Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce” (p. 6)
• March 2015: “Braised Halibut with Leeks and Mustard” (p. 9)
• March 2015: “Cuban Braised Shredded Beef (Ropa Vieja)” (p. 13)
• March 2015: “Tagliatelle with Prosciutto and Peas” (p. 18)
• May 2015: “Vietnamese-style Caramel Chicken with Broccoli” (p. 11)
• September 2015: “Pan-Seared Flank Steak with Mustard-Chive Butter” (p. 5)
• September 2015: “Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)” (p. 9)
• September 2015: “Black Bean Burgers” (p. 19)
• November 2015: “Best Ground Beef Chili” (p. 9)
• November 2015: “Miso-Marinated Salmon” (p. 18)
• January 2016: “Easiest Ever Beef Stew” (p. 6)
• January 2016: “Tuscan-Style Roast Pork” (p. 10)
• January 2016: “Red Lentil Soup” (p. 22)
• March 2016: “How to Cook Bone-In Chicken Breast” (p. 4)
• May 2016: “Rao’s Lemon Chicken, Our Way” (p. 4)
• May 2016: “Spanish Fried Potatoes” (p. 8)
• May 2016: “The Best Pan-Seared Salmon” (p. 10)
• July 2016: “Shredded Chicken Tacos” (p. 4)
• July 2016: “Red Pepper–Ricotta Pesto” (p. 11)
• July 2016: “The Best Homemade Frozen Yogurt” (p. 22)
• September 2016: “Perfecting Cheese Lasagna” (p. 6)
• September 2016: “Chicken Mole Poblano” (p. 8)
• September 2016: “Bringing Home Scallion Pancakes” (p. 12)
• November 2016: “Prochetta for the Holidays” (p. 8)
• November 2016: “Perfect Cast Iron Steak” (p. 10)
• November 2016: “Hearty Frittata” (p. 12)
• January 2017: “Pan-Seared Thick-Cut Pork Chops” (p. 4)
• January 2017: “Weeknight Bolognese” (p. 8)

From cookbooks

By Joanne Chang-Myers: See subpage

Diane St. Clair, The Animal Farm Buttermilk Cookbook (Andrews McMeel, 2013; ISBN 978-1-4494-2753-5)

• “Fluffy Biscuits” (p. 83)
• “Buttermilk Béchamel Pizza” (p. 118)
• “Green Chili Stew with Masa Dumplings” (p. 122)
• “Buttermilk Mac and Cheese” (p. 133)
• “Buttermilk Scalloped Potatoes” (p. 141)

Elaine Louie, The Occasional Vegetarian (Hyperion, 2011; ISBN 978-1-4013-1036-3). Based on the author’s New York Times column, with all (good and bad) that implies.

• “Corn Chowder” (p. 69)
• “Egg White Frittata with Leeks” (p. 83)
• “Persian Herb Frittata” (p. 107)
• “Leek Tart with Oil-Cured Olives” (p. 111)
• “Fregola” (p. 139)
• “Orzotto with Zucchini and Pesto” (p. 145)
• “Hungarian Potato and Egg Casserole” (p. 167)
• “Potato and Swiss Chard Gratin” (p. 171)
• “Creamy Rice Casserole” (p. 191)
• “Lemon Rice” (p. 198)
• “Tomato, Oregano, and Feta Risotto” (p. 202)
• “Zucchini Pilaf with Almonds” (p. 204)
• “Moroccan Stuffed Tomatoes” (p. 225)
• “Summer Vegetables in Saffron Broth with Ricotta and Toasted Baguette” (p. 231)

Marlena Spieler, Macaroni & Cheese (Chronicle Books, 2006; ISBN 978-0-8118-4926-2). Another cookbook with tiny page numbers.

• “Alpine Macaroni and Appenzeller with Crème Fraîche” (p. 33)
• “Penne con Cacio e Pepe” (p. 35)
• “Pasta con Patate” (p. 53)
• “Macaroni with Moroccan-spiced Butter and Shredded Goat or Sheep Cheese” (p. 72)
• “Happiness Macaroni with Ham, Peas, and Many Cheeses” (p. 89)
• “Souffléed Oniony Macaroni and Cheese” (p. 91)
• “Allen Laidlow’s Trinidadian Macaroni Pie” (p. 104)
• “Macaroni and Double Asparagus Gratin” (p. 107)
• “Pastitsio” (p. 111)
• “Macaroni and Cheese ‘Broccolissimo’” (p. 119)

Clifford A. Wright, Real Stew (Harvard Common Press, 2002; ISBN 1-55832-199-3). Many of the recipes make enormous quantities and call for unusual, hard-to-find, or just unappetizing ingredients. I’ve picked out ones that look more doable for a single guy.

• “Beef and Potato Stew with Saffron from La Mancha” (p. 4)
• “Home-style Beef and Tomato Stew from Sicily” (p. 19)
• “Kuyrdak” (p. 32)
• “Beef, Onion, and Coriander Stew of the Algerian Jews” (p. 34)
• “Rhineland-style Smoked Sausage and Lentil Stew” (p. 165)
• “Piedmontese Turkey Stew” (p. 188)
• “Algerian Chicken, Almond, and Saffron Stew” (p. 197)
• “Fesenjan” (p. 201)
• “New Mexico-style Chicken Stew” (p. 206)
• “Italian ‘Creamed” Fish Stew” (p. 233)
• “Zuppa di Pesce Siracusana” (p. 253)
• “Finnish Salmon Stew” (p. 258)
• “Fish Curry (in the Bengali style)” (p. 273)
• “Spinach Bouillabaisse” (p. 302)

James Villas, Southern Fried (Houghton Mifflin Harcourt, 2013; ISBN 1-118-13076-6)

• “Spicy Chicken Fingers” (p. 41)
• “Tarragon Egg Croquettes” (p. 64)
• “Kentucky Scramble” (p. 65)
• “Virginia Vegetable and Cheddar Supper Fry” (p. 77)
• “Pork Chops with Sage and Apple Cider Gravy” (p. 92)
• “Creole Picnic Chops” (p. 93)
• “Mississippi Honey-Battered Fried Chicken” (p. 111)
• “Chicken Dijon” (p. 118)
• “Fried Flounder with Pecan-Butter Sauce” (p. 134)
• “Sunday Supper Tuna Croquettes” (p. 143)
• “Dilled Fresh Salmon Cakes” (p. 145)
• “Kentucky Fried Corn” (p. 167)
• “Fried Rosemary Zucchini” (p. 170)
• “Georgia Fried Vidalia Onion Rings” (p. 179)
• “Cheddar Skillet Cornbread” (p. 216)
• “Deluxe Monte Cristo Sandwich” (p. 225)

Martha Holmberg, Modern Sauces (Chronicle Books, 2012; ISBN 978-0-8118-7838-8)

• “Smashed New Potato Salad with Warm Maple–Bacon Vinaigrette and Scallions” (p. 35)
• “Bean Soup with Spicy Cilantro–Marcona Almond Pesto” (p. 49)
• “Rich Roasted-Tomato Sauce” (p. 62)
• “Eggs Poached in Bold and Spicy Tomato Sauce with Garlicky Toasts and Pecorino” (p. 66)
• “Simple and Delicious Enchiladas” (p. 88)
• “Coconut–Sesame Chicken Breasts with Jalapeno–Lime–Ginger Butter Sauce” (p. 108)
• “Pork Tenderloin Medallions with Wilted Spinach and Orange–Rosemary Balsamic Butter Sauce” (p. 109)
• “Pasta with Spring Vegetables in Light, Lemony Cream Sauce” (p. 127)
• “Simple Seafood Stew with Grilled Bread and Smoky Red Pepper Mayonnaise” (p. 142)
• “Seared Skirt Steak with Garlicky Fried Potatoes and ‘Steak Sauce’ Hollandaise” (p. 158)

Jacques Pépin, Essential Pépin (Houghton Mifflin Harcourt, 2011; ISBN 978-0-547-23279-9)

• “Hot or Cold Leek Soup” (p. 12)
• “Black Bean Soup with Bananas” (p. 20)
• “Lentil and Barley Soup” (p. 33)
• “Cranberry Bean and Tuna Salad” (p. 60)
• “Warm Bean and Bacon Salad” (p. 61)
• “Leek and Gruyère Quiche” (p. 80)
• “Herb and Goat Cheese Soufflé” (p. 82)
• “Tomato, Basil, and Cheese Soufflés” (p. 83) — stuffed tomatoes with a soufflé filling
• “Red Pepper Linguine with Walnuts” (p. 89)
• “Ziti with Sausage and Vegetables” (p. 94)
• “Orzo with Arugula Sauce” (p. 94)
• “Brown Rice and Onio Pilaf” (p. 104)
• “Wild Rice with Pine Nuts and Peas” (p. 105)
• “Spicy Rice” (p. 106) — with pork
• “Curried Bulgur with Currants” (p. 108)
• “Potato and Spinach Galette” (p. 115)
• “Potato Ragout” (p. 120) — with pork
• “Salmon Fillets in Basil Sauce” (p. 194)
• “Crusty Salmon on the Skin” (p. 194)
• “Baked Salmon in Green Herb Sauce” (p. 195)
• “Poached Salmon in Ravigote Sauce” (p. 196)
• “Cod in Olive and Horseradish Sauce” (p. 214)
• “Sole Claudine” (p. 214)
• “Flaked Cod with Zucchini, Tomatoes, and Black Olives” (p. 224)
• “Cod à l’Espagnole” (p. 225)
• “Spicy Chicken Breasts” (p. 256)
• “Chicken Diable” (p. 259)
• “Chicken in Tarragon Sauce” (p. 262)
• “Grilled or Pan-Seared Marinated Flank Steal” (p. 318)
• “Blade Steak with Herbs” (p. 319)
• “Grilled Steak with Lemon-Thyme Butter” (p. 319)
• “Herb-rubbed Strip Steak” (p. 321)
• “Braised Stuffed Flank Steak” (p. 322)
• “Fiery Chili with Red Beans” (p. 330)
• “Pork Chops with Mustard and Capers” (p. 359)
• “Braised Pork Loin” (p. 364)
• “Sausage and Potato Ragout” (p. 368)
• “Leeks in Béchamel Gratin (p. 438)
• “Stuffed Onions” (p. 446)
• “Scallion Gratin” (p. 447)

Michael Wild, Lauren Lyle, G. Earl Darny, and Adele Novelli Crady, Bay Wolf Restaurant Cookbook (Ten Speed Press, 2001; ISBN 1-58008-260-2)

• “Braised Beef with Salsa Verde” (p. 8)
• “Short Ribs Braised in Red Wine with Spring Vegetable Ragout” (p. 68)
• “Lemon Risotto with Peas, Parsley, Prosciutto, and Parmesan” (p. 92)
• “Pork Chops with Apples and Escarole” (p. 163)
• “Northern Halibut with French Lentils, Caperberries, and Warm Saffron-Tomato Vinaigrette” (p. 164)
• “Braised Chicken with Spicy Greens” (p. 193)

Judy Rodgers, The Zuni Cafe Cookbook (W.W. Norton, 2002; ISBN 0-393-02043-6)

• “Grilled Asparagus with Pistachio Aillade” (p. 98)
• “Sage Griiled Cheese” (p. 115)
• “Savory Onion Tart, with Two Elaborations” (pp. 118–120)
• “Mixed Lettuces with Mandarins, Hazelnuts, and Hazelnut Vinaigrette” (p. 140)
• “Mixed Lettuces with Roasted Cherries, Hazelnuts, and Warm Saint-Marcellin” (p. 142)
• “Onion Soup with Tomato and a Poached Egg” (p. 159)
• “Asparagus & Rice Soup with Pancetta & Black Pepper” (p. 166)
• “Lentil–Sweet Red Pepper Soup with Cumin and Black Pepper” (p. 167)
• “Citrus Risotto” (p. 196)
• “Pasta with Corn, Pancetta, Butter, and Sage” (p. 201)
• “Pasta with Braised Bacon and Roasted Tomato Sauce” (p. 205)
• “Pasta alla Carbonara” (p. 210) — with ricotta and peas
• “Rosemary-Roasted Potatoes” (p. 235) — boils the potatoes before roasting
• “Braised Peas with Onions, Sage, and Pancetta” (p. 251)
• “Rich Balsamic Mayonnaise” (p. 289)
• “House Salt Cod Chowder with Fennel, Saffron, Onions, and Cracker Bread” (p. 333)
• “Chicken Bouillabaisse” (p. 348)
• “House-Cured Pork Chop & Tenderloin with Guidelines for Other Cuts of Pork, Chicken, Turkey, and Duck” (pp. 400–403)

Deborah Krasner, Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat (Stewart Tabori & Chang, 2010; ISBN 978-1-58479-863-7)

• “Bistro Burger Topped with a Poached Egg” (p. 71)
• “Salt-Seared Burger with Red Wine Reduction Sauce” (p. 72)
• “Composed Butter Burger” (p. 73)
• “Madras Coconut Cream Beef Curry” (p. 74)
• “Pot-Roasted Chuck Tender with Tomatoes, Cinnamon, and Allspice” (p. 82)
• “Tenderloin Medallions, Tournedos Style” (p. 96)
• “Spice-Seared Strip Loin Steak with Indian Flavors” (p. 97)
• “Smoky White Bean Chili with Ground Pork” (p. 199)
• “Fresh Fettuccini with Chunky Tomato Sauce and Sweet Italian Sausage” (p. 200)
• “Slow-Cooked Pork Shoulder in Milk, White Wine, and Spices” (p. 204)
• “New England-Style Slow Pork Butt Roast” (p. 207)
• “Pork Loin (Rib End) Roast with Cider, Apples, and Thyme” (p. 213)
• “Pork Tenderloin Medallions with Vermouth Sauce made with Orange Zest, Mustard, and Cream” (p. 219)
• “Hoisin Spareribs” (p. 220)
• “Corn Chowder with Ham” (p. 235)
• “Lentil Soup with Smoked Ham Hock Stock” (p. 238)
• “Thai Green Curry Chicken” (p. 291)
• “Roasted Cardamom, Oregano, and Garlic Chicken Thighs” (p. 292)
• “Mustard Roast Chicken” (p. 299)
• “Air-Dried Slow-Roasted Pastured Whole Chicken” (p. 300)
• “Slow-Roasted Pastured Chicken with Pimentón and Cumin Rub” (p. 301)
• “Turkey Meat Loaf with Tarragon and Sweet Tomato Glaze” (p. 321)
• “Spinach, Red Pepper, and Asparagus No-Crust Quiche” (p. 343)
• “Eggs Poached in Tomato Sauce on Couscous with Oregano and Parsley” (p. 344)
• “Vermont Cheddar Soufflé” (p. 351)

Jeffrey Alford and Naomi Duguid, Home Baking: The Artful Mix of Flour and Tradition Around the World (Artisan, 2003, ISBN 1-57965-174-7)

• “Leekie Pie” (p. 102)
• “Alsatian Onion Tart” (p. 104)
• “Snowshoe Breads” (p. 300)

Neelam Batra, Chilis to Chutneys: American Home Cooking with the Flavors of India (William Morrow, 1998, ISBN 0-688-15690-8)

• “Cream-Style Chicken Corn Soup with Pickled Jalapeno Peppers” (p. 20)
• “Gingered Tomato Soup” (p. 22)
• “Garlic and Roasted Peppercorn Chicken” (p. 128)
• “Chicken Thighs with Basil, Cilantro, and Macadamia Nuts” (p. 129)
• “Thyme- and Ginger-Roasted Chicken” (p. 202)
• “Herb-Roasted New Potatoes” (p. 214)
• “Ground Meat-Stuffed Tomato Cups in Creamy Tomato Sauce” (p. 224)
• “Curried Top Sirloin in Yogurt and Roasted Spices” (p. 226)
• “Sushi Mysoon’s Chicken Curry with Coconut Milk” (p. 229)
• “Chicken Breasts in Cashew-Garlic Sauce” (p. 233)
• “Yogurt and Roasted Cumin-Pepper Sauce” (p. 246)
• “Pureed Onion and Chipotle Pepper Sauce” (p. 249)
• “Savory Saffron Rice with Nuts, Raisins, and Silver Leaves” (p. 272)
• “Curried Rice with Roasted and Sautéed Vegetables” (p. 275)
• “Stir-Fried Basmati with Tomato, Spinach, Yellow Zucchini, and Italian Herbs” (p. 277)
• “Layered Chicken Curry and Basmati Rice Biryani Pilaf” (p. 281)
• “Hearty Brown Basmati Pilaf” (p. 287)

From Yotam Ottolenghi, Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi (Ten Speed Press [Penguin Random House], 2014; ISBN 978-1-60774-621-8):

• “Thai Red Lentil Soup with aromatic chile oil” (p. 89)
• “Urad Dal with coconut and cilantro” (p. 113)
• “Lentils, Radicchio, and Walnuts with manuka honey” (p. 126)
• “Fennel with capers and olives” (p. 131)
• “Grilled Ziti with feta” (p. 144)
• “Corn on the Cob with miso mayonnaise” (p. 154)
• “Honey-roasted Carrots with tahini yogurt” (p. 163)
• “Red Onions with walnut salsa” (p. 164)
• “Pea and Mint Croquettes” (p. 186)
• “Mixed Vegetables and Yogurt with green chile oil” (p. 193)
• “Smoky Polenta Fries” (p. 194)
• “Crispy Saffron Couscous Cakes” (p. 205)
• “Coated Olives with spicy yogurt” (p. 208)
• “Crushed Puy Lentils with tahini and cumin” (p. 226)
• “Crespéou” (p. 238)
• “Tomato and Almond Tart” (p. 272)
• “Batata Harra” (p. 280)

From Julia Child, Louisette Bertholle, and Simone Beck, Mastering the Art of French Cooking, vol. 1 (Knopf [Penguin Random House], 2013 reissue of 2001 40th anniversary edition; ISBN 0-394-53399-2):

• “Potage Parmentier” (p. 37)
• “Potage Crème d’Épinards” (p. 43)
• “Soupe à l’Oignon” (p. 43)
• “Soupe à l’Ail aux Pomme de Terre” (p. 48)
• “Sauce Alsacienne” (p. 93)
• “Quiche Lorraine” (p. 147)
• “Quiche à la Tomate, Nicoise” (p. 148)
• “Quiche aux Oignons” (p. 150)
• “Pissaladière Nicoise” (p. 151)
• “Flamiche—Quiche aux Poireaux” (p. 151)
• “Quiche aux Épinards” (p. 153)
• “Râpée Morvandelle” (p. 153)
• “Gratin de Pommes de Terre et Saucisson” (p. 155)
• “Gratin de Poireaux” (p. 155)
• “Soufflé aux Épinards” (p. 165)
• “Soufflé de Saumon” (p. 166)
• “Gratin de Quenelles de Poisson” (p. 188)
• “Quenelles de Saumon” (p. 189)
• “Quenelles de Volaille” (p. 189)
• “Thon à la Provencale” (p. 219)
• “Poulet en Cocotte Bonne Femme” (p. 252)
• “Poulet Sauté aux Herbes de Provence” (p. 257)
• “Suprêmes de Volaille à Blanc” (p. 268)
• “Suprêmes de Volaille Archiduc” (p. 268)
• “Suprêmes de Volaille à l’Écossaise” (p. 269)
• “Suprêmes de Volaille à Brun” (p. 270)
• “Suprêmes de Volaille à la Milanaise” (p. 271)
• “Bifteck Sauté au Beurre” (p. 292)
• “Bifteck Haché à la Lyonnaise” (p. 301)
• “Boeuf à la Mode” (p. 309)
• “Boeuf à la Catalane” (p. 321)
• “Sauté de Boeuf à la Provencale” (p. 327)
• “Rôti de Porc Po&ecirclé” (p. 380)
• “Rôti de Porc Grand’ Mère” (p. 382)
• “Côtes de Porc Po&ecirclées” (p. 386)
• “Côtes de Porc Sauce Nénette” (p. 387)
• “Côtes de Porc Robert” (p. 388)
• “Tranches de Jambon en Pipérade” (p. 398)
• “Tranches de Jambon Morvandelle” (p. 397)
• “Épinards à la Mornay, Gratinés” (p. 472)
• “Épinards à la Basquaise” (p. 474)
• “Soubise” (p. 485)
• “Tomates à la Provencale” (p. 507)
• “Gratin Jurassien” (p. 524)
• “Gratin de Pommes de Terre Provencal” (p. 525)

From Julia Child and Simone Beck, Mastering the Art of French Cooking, vol. 2 (Knopf [Penguin Random House], 2013 reissue of 2001 40th anniversary edition; ISBN 0-394-40152-2):

• “Potage, Crème d’Asperges Vertes” (p. 5)
• “Potage à la Florentine” (p. 9)
• “Potage aux Herbes Panachées” (p. 10)
• “Potage Crème aux Oignons, Soubise” (p. 14)
• “Potage Célestine” (p. 15)
• “Soupe Catalane aux Poivrons” (p. 21)
• “Poulet Poché au Vin Blanc” (p. 253)
• “Poulet Mornay, Gratiné” (p. 256)
• “Bouillabaisse de Poulet” (p. 261)
• “Brocoli Gratinés au Fromage” (p. 341)
• “Gratin de Brocoli, Mornay” (p. 342)
• “Blettes Gratinées” (p. 358)
• “Gratin d’Épinards aux Oignons” (p. 360)
• “Courgettes Sautées, Maître d’Hôtel” (p. 364)
• “Courgettes Sautées à la Provençal” (p. 365)
• “Courgettes Étuveées à la Crème” (p. 366)
• “Courgettes Gratinées, Mornay” (p. 367)
• “Courgettes en Persillade, Gratinées” (p. 367)
• “Courgettes Rapées, Sautées” (p. 369)
• “Tian de Courgettes au Riz” (p. 371)
• “Pommes de Terre au Basilic” (p. 388)
• “Pommes de Terre Sautées, Calabraise” (p. 390)
• “Galette de Pommes de Terre aux Tomates” (p. 391)
• “Pommes Anna” (p. 394)
• “Galette de Pommes de Terre au Fromage” (p. 397)

From Andrea Nguyen, The Banh Mi Handbook (Ten Speed Press [Penguin Random House], 2014; ISBN 978-1-60774-533-4):

• “Classic chicken” (p. 58)
• “Chicken sausage patties” (p. 59)
• “Sri Lankan black curry chicken” (p. 63)
• “Crispy drunken chicken” (p. 66)
• “Panko-crusted tilapia” (p. 75)
• “Herbed salmon cakes” (p. 79)
• “Meatballs in tomato sauce” (p. 87)
• “Viet home-style doner kebab” (p. 95)
• “Beef and curry sliders” (p. 96)
• “Thai fried omelet” (p. 111)

From Louisa Shafia, The New Persian Kitchen (Ten Speed Press [Penguin Random House], 2013; ISBN 978-1-60774-357-6):

• “New potatoes with dill and lemon” (p. 29)
• “Turkish roasted tomato and red pepper dip” (p. 33)
• “Cold pistachio soup with mint and leeks” (p. 41)
• “Saffron corn soup” (p. 43)
• “Chicken with potatoes and olives” (p. 57)
• “Herb frittata with walnuts and rose petals” (p. 71)
• “Stuffed tomatoes with pistachio pesto” (p. 76)
• “Sweet and smoky beet burgers” (p. 79) — n.b.: not a typo
• “Olive oil-poached fish with fresh herbs and lemon” (p. 93)
• “Turmeric chicken with sumac and lime” (p. 103)
• “Pomegranate walnut stew” (p. 109)
• “Seared chicken with peaches” (p. 112)
• “Persian Gulf-style spicy tamarind fish stew” (p. 117)
• “Jeweled brown Basmati rice and quinoa” (p. 121)
• “Saffron rice” (p. 123)
• “Sweet rice with carrots and nuts” (p. 125)
• “Rice with rose petals and barberries” (p. 127)
• “Rice with yogurt tahdig” (p. 129)
• “Rice with sour cherries and almonds” (p. 134)
• “Persian shepherd’s pie” (p. 139)

From Zoe Nathan, Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (Chronicle Books, 2014; ISBN 978-1-4521-2352-3):

• “Bacon Cheddar Muffins” (p. 50)
• “Maple Bacon Biscuits” (p. 60)
• “Corn, Spinach, and Cherry Tomato Quiche” (p. 126)
• “My Dad’s Pancakes” (p. 188)

From Nick Malgieri, Nick Malgieri’s Pastry: Foolproof Recipes for the Home Cook (Kyle Books, 2014; ISBN 978-1-909487-11-6<):

• “Real Quiche Lorraine” (p. 100)
• “Apple, Bacon & Gruyère Quiche” (p. 104)
• “Quiche of Salmon and Peas” (p. 106)
• “Summer Vegetable Pie” (p. 118)
• “Provençal Spinach Pie” (p. 120)
• “French Canadian Meat Pie” (p. 121)
• “Tyrolean Strudel” (p. 136)
• “Strudel of Greens, Bacon & Goat Cheese” (p. 137)

From Yotam Ottolenghi and Ramael Scully with Tara Wigley, Nopi (Ten Speed Press, 2013; ISBN 978-1-60774-632-2):

• “Grilled Asparagus with Romesco Sauce and Apple Balsamic” (p. 18)
• “Truffled Polenta Fries” (p. 27)
• “Pea Soup with Rolled Goat Cheese Croutons” (p. 33)
• “Crushed New Potatoes with Caper Berries, Pink Peppercorns, and Roasted Garlic” (p. 73)
• “Cardamom and Clove Rice” (p. 81)
• “Paprika Oven Fries” (p. 91)
• “Steamed Haddock with Sesame Bagna Cauda and Lacinato Kale” (p. 110)
• “Spiced Buttermilk Cod with Urad Dal” (p. 112)
• “Pistachio and Pine Nut-Crusted Halibut with Wild Arugula and Parsley Vichyssoise” (p. 118)
• “Gurnard Baked in Banana Leaf with Pineapple and Chile Sambal” (p. 121)
• “Lemon Sole with Burnt Butter, Nori, and Fried Capers” (p. 124)
• “Chicken Supremes with Roasted Garlic and Tarragon Brioche Pudding” (p. 163)
• “Chicken Pastilla” (p. 172)
• “Pepper-Crusted Beef Tenderloin and Fennel Salad with Pecorino and Truffle” (p. 186)
• “Pearl Barley Risotto with Watercress, Asparagus, and Pecorino” (p. 227)
• “Ham Hock with Baked Beans, Fried Egg, and Sourdough” (p. 254)
• “Corn Bread with Roasted Peaches and Maple Cream” (p. 249)

From Fuchsia Dunlop, Every Grain of Rice: Simple Chinese Home Cooking (W.W. Norton, 2013; ISBN 978-0-393-08904-2):

• “Cold Chicken with a Spicy Sichuanese Sauce (Liang ban ji)” (p. 48)
• “Cold Chicken with Ginger and Spring Onion (You lin ji)” (p. 50)
• “Sichuanese Numbing-and-HJot Beef (Ma la niu rou)” (p. 56)
• “Sweet-and-Sour Spare Ribs (Tang cu pai gu)” (p. 58)
• “Spinach in Ginger Sauce (Jiang zhi bo cai)” (p. 64)
• “Red-Braised Pork (Hong shao rou)” (p. 94)
• “Braised Pork with Potatoes (Tu dou shao rou)” (p. 100)
• “Stir-fried Beef with Black Bean and Chilli (Jia chang niu rou)” (p. 101)
• “Tuzi’s Slow-cooked Ribs with Red Fermented Tofu (Nan ru pai gu)” (p. 102)
• “Beef with Cumin (Zi ran niu rou)” (p. 106)
• “Red-Braised Beef with Tofu ‘Bamboo’ (Fu zhu shao niu rou)” (p. 108)
• “Slow-cooked Beef Brisket with Berries (Qing dun niu rou)” (p. 110)
• “Black Bean Chicken (Dou chi ji ding)” (p. 116)
• “Gong Bao Chicken with Peanuts (Gong bao ji ding)” (p. 118)
• “Everyday Stir-fried Chicken (Xiao jian ji)” (p. 120)
• “General Tso’s Chicken (Zuo zong tang ji)” (p.nbsp;122)
• “Braised Chicken with Chestnuts (Ban li shao ji)” (p. 124)
• “Sichuanese ‘Dry-fried’ Green Beans (Vegetarian Version) (Gan bian si ji dou (su))” (p. 150)
• “Spinach with Chilli and Fermented Tofu (Chao bo cai)” (p. 170)
• “Stir-fried Broccoli with Chilli and Sichuan Pepper (Qiang xi nan hua cai)” (p. 174)
• “Sichuanese ‘Send-the-Rice-Down’ Chopped Celery with Ground Beef (Jia chang rou mo qin cai)” (p. 194)
• “Stir-friend Green Pepper with Pork Slivers (Qing jiao rou si)” (p. 215)
• “Sweet and Sour Zucchini (Tang cu yi da li gua)” (p. 218)
• “Stir-fried Potato Slivers with Chilli and Sichuan Pepper (Qiang tu dou si)” (p. 226)
• “Egg-fried Rice (Dan chao fan)” (p. 257)
• “Spicy Buckwheat Noodles (with or without chicken) (Suan la qiao mian)” (p. 268)
• “Classic Dan Dan Noodles (Dan dan mian)” (p. 280)
• “Fuchsia’s Emergency Midnight Noodles (Fu xia fang bian mian)” (p. 288)
• “Northern-style Boiled Dumplings (Shui jiao)” (p. 298)

From Yotam Ottolenghi, Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi (Chronicle Books, 2011; ISBN 978-1-4521-0124-8):

• “Poached baby vegetables with caper mayonnaise” (p. 12)
• “Surprise tatin” (p. 22) — a tarte tatin made with potatoes and tomatoes rather than the usual fruit
• “Leek fritters” (p. 36)
• “Caramelized garlic tart” (p. 38)
• “Stuffed onions” (p. 39)
• “Fried leeks” (p. 42)
• “Garlic soup and harissa” (p. 46)
• “Crusted pumpkin wedges with sour cream” (p. 72)
• “Marinated pepper salad with pecorino” (p. 82)
• “Shakshuka” (p. 87)
• “Smoky frittata” (p. 96) — with cauliflower and scamorza affumicata
• “Marinated buffalo mozzarella and tomato” (p. 126)
• “Quinoa and grilled sourdough salad” (p. 128)
• “Tomato, semolina and cilantro soup” (p. 130)
• “Quesadillas” (p. 134)
• “Herb-stuffed tomatoes” (p. 136)
• “Baked eggs with yogurt and chile” (p. 140) — with arugula (or, as Ottolenghi undoubtedly called it in the Guardian original, “rocket”
• “Egg, spinach and pecorino pizza” (p. 156)
• “Caramelized endive with Gruyère” (p. 157)
• “Caramelized fennel with goat cheese” (p. 172)
• “Green gazpacho” (p. 180)
• “Asparagus mimosa” (p. 182)
• “Char-grilled asparagus” (p. 182)
• “Asparagus vichyssoise” (p. 184)
• “Puy lentil galettes” (p. 208)
• “Spiced red lentils with cucumber yogurt” (p. 221)
• “Green lentils, asparagus and watercress” (p. 220)
• “Castelluccio lentils with tomatoes and Gorgonzola” (p. 222)
• “Farro and roasted pepper salad” (p. 234)
• “Steamed rice with herbs (or, actually, herbs with rice)” (p. 235)
• “Barley and pomegranate salad” (p. 238)
• “Cardamom rice with poached eggs and yogurt” (p. 240)
• “Itamar’s bulgur pilaf” (p. 242) — presumably named after Itamar Srulovich
• “Pasta and fried zucchini salad” (p. 254)
• “Green couscous” (p. 255)
• “Saffron tagliatelle with spice butter” (p. 260)
• “Sweet corn polenta” (p. 266) — but I’d pass on the eggplant sauce

From Maureen Abood, Rose Water & Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen (Running Press, 2015; ISBN 978-0-7624-5486-0):

• “Za’atar Roasted Tomato Crostini with Labneh” (p. 52)
• “Phyllo Galette of Labneh, Caramelized Cherry Tomatoes and Kalamata Olives” (p. 56)
• “Muhammara (Roasted Red Bell Pepper–Walnut Dip)” (p. 70)
• “Baked Eggs with Spinach, Labneh, and Sumac” (p. 128)
• “Olive Oil Fried Eggs with Za’atar” (p. 130)
• “Pan-Seared Snapper with Tahini Sauce and Toasted Pine Nuts” (p. 131)
• “Pistachio-Crusted Whitefish with Parsley–Lemon Butter” (p. 133)
• “Toasted Bulgur with Poached Chicken and Cinnamon” (p. 137)
• “Mujadara with Crispy Onions” (p. 139)

From Yotam Ottolenghi and Sami Tamimi, Jerusalem: A Cookbook (Ten Speed Press, 2012; ISBN 978-1-60774-394-1):

• “Baby Spinach Salad with Dates & Almonds” (p. 30)
• “Lemony Leek Meatballs” (p. 44)
• “Fried Tomatoes with Garlic” (p. 50)
• “Parsley & Barley Salad” (p. 81)
• “Saffron Rice with Barberries, Pistachio & Mixed Herbs” (p. 105)
• “Barley Risotto with Marinated Feta” (p. 109)
• “Conchiglie with Yogurt, Peas & Chile” (p. 111)
• “Mejadra” (p. 120)
• “Hot Yogurt & Barley Soup” (p. 134)
• “Tomato & Sourdough Soup” (p. 142)
• “Spicy Freekeh Soup with Meatballs” (p. 148)
• “Stuffed Onions” (p. 157)
• “Stuffed Potatoes” (p. 168)
• “Roasted Chicken with Clementines & Arak” (p. 179)
• “Poached Chicken with Sweet Spiced Freekeh” (p. 182)
• “Chicken with Caramelized Onion & Cardamom Rice” (p. 184)
• “Saffron Chicken & Herb Salad” (p. 188)
• “Turkey & Zucchini Burgers with Green Onion & Cumin” (p. 200)
• “Panfried Sea Bass with Harissa & Rose” (p. 219)
• “Cod Cakes in Tomato Sauce” (p. 225)
• “Salmon Steaks in Chraimeh Sauce” (p. 234)
• “Red Pepper & Baked Egg Galettes” (p. 243)
• “Herb Pie” (p. 251)

From Yotam Ottolenghi and Sami Tamimi, Ottolenghi: The Cookbook (Ten Speed Press, 2013; ISBN 978-1-60774-418-4):

• “Fennel, Cherry Tomato, and Crumble Gratin” (p. 53)
• “Puy Lentils with Sour Cherries, Bacon, and Gorgonzola” (p. 81)
• “Harissa-Marinated Chicken with Red Grapefruit Salad” (p. 119)
• “Organic Salmon with Red Pepper and Hazelnut Salsa” (p. 139)
• “Crusty White Italian Loaf” (p. 162)

From Diana Henry, A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (Mitchell Beazley/Hachette, 2015; ISBN 978-1-7847-2002-5):

• “Saltimbocca” (p. 14)
• “Baked Chicken with Tarragon and Dijon Mustard” (p. 15)
• “Cumin and Turmeric Roast Chicken with Smashed Avocado and Corn Cakes” (p. 16)
• “Thai Chicken Burgers with Asian Slaw” (p. 20)
• “Vietnamese Lemongrass and Chile Chicken” (p. 22)
• “Kachin Chicken Curry” (p. 24)
• “Hot Italian Chicken with Bell Peppers and Chili” (p. 28)
• “Casa Lucio’s Chicken with Garlic” (p. 29)
• “Turkish-spiced Chicken with Hot Green Relish” (p. 32)
• “Chicken with Marsala, Olives, and Blood Oranges” (p. 34)
• “Tajine of Chicken, Caramelized Onions, and Pears” (p. 58)
• “Parsee Chicken with Apricots” (p. 66)
• “Vietnamese Caramelized Ginger Chicken” (p. 68)
• “Mustard Chicken, Black Beans, and Avocado Salsa” (p. 82)
• “Lemon and Pistachio Chicken” (p. 92)
• “Chicken Stuffed with Zucchini and Ricotta” (p. 97)
• “Persian Chicken with Pistachios and Mint” (p. 104)
• “Salad of Chicken, Cherries, and Watercress with Creamy Tarragon Dressing” (p. 110)
• “Balinese Chicken, Bean, and Coconut Salad” (p. 112)
• “Chicken Messina” (p. 113)
• “Warm Salad of Chipotle-Grilled Chicken, Chorizo, and Quinoa with Lime Crème Fraîche” (p. 114)
• “My Coronation Chicken with Mango and Avocado” (p. 124)
• “Chicken, Bacon, and Potato Salad with Buttermilk and Herb Dressing” (p. 131)
• “Crusted Chicken and Chorizo Paella” (p. 138)
• “Greek Chicken with Greens, Capers, and Skordalia” (p. 141)
• “Royal Chicken Korma” (p. 146)
• “Smoked Paprika Roast Chicken, Potato Wedges, and Saffron Allioli” (p. 149)
• “Cilantro-Seared Chicken with Hot-and-Cold Cucumber Relish” (p. 171)
• “Chicken with Dill and Leeks” (p. 176)
• “Chicken, Spinach, and Cheese Polpette” (p. 181)
• “Thyme-Roasted Chicken with Breton Onion Sauce” (p. 184)
• “Soothing North Indian Chicken” (p. 185)
• “Chicken with Leeks, Apples, and Cider” (p. 192)
• “Chicken in the Pot with Vegetables and Barley” (p. 197)
• “Chicken, Spinach, and Cauliflower Risotto with Melting Fontina” (p. 199)
• “Chicken, Fennel, and Pancetta Gratin” (p. 205)
• “Chicken, Date, and Lentil Brown Rice Pilaf with Saffron Butter” (p. 206)
• “Chicken, Leek, and Pea Speltotto with Vermouth” (p. 208)
• “Cavatelli with Chicken, Pancetta, Peas, and Cream” (p. 209)
• “Bird Pie” (p. 210)
• “Chicken, Leek, and Hard Cider Pie with Sharp Cheddar and Hazelnut Crisp” (p. 212)
• “Chicken, Corn, and Potato Soup with Spicy Avocado and Lime Salsa” (p. 213)

From Martín Rios with Cheryl and Bill Jamison, The Restaurant Martín Cookbook: Sophisticated Home Cooking from the Celebrated Santa Fe Restaurant (Globe Pequot Press, 2015; ISBN 978-1-4930-1004-2):

• “Grilled Pear and Goat Cheese Salad with Chestnut Honey, Orange Brioche Croutons, and Arugula Oil” (p. 52)
• “Plum Tomato–Caramelized Onion Tart” (p. 130)
• “Lemon Saffron Arancini with Pickled Beets and Golden Raisin Herb Salad” (p. 144)
• “Crusty Parmesan Sage Polenta” (p. 148)
• “Orzo Macaroni and Cheese” (p. 150)
• “Slow-Roasted Whole Chicken with Watercress-Apple Salad and Citrus Pan Sauce” (p. 154)
• “Seared Chicken Breasts with Glazed Cipollini Onions and Charred Oaxacan Chichilo Sauce” (p. 157)
• “King Salmon with Prosciutto, Koshihikari Rice, and Lemon Sabayon” (p. 192)
• “Steamed Alaskan Halibut with Onions Three Ways” (p. 200)
• “Roasted Beef Tenderloin with Toasted Horseradish Quinoa, Black Garlic Sauce, and Red Wine Drizzle” (p. 229)
• “Cinnamon-Ancho Brined Heritage Pork Chop with Wheatberry-Farro Sauté, Pickled Peaches, and Sugar Snap Peas” (p. 236)

From Itamar Srulovich and Sarit Packer, Honey & Co.: The Cookbook (Little, Brown, 2015; ISBN 978-0-316-28430-1):

• “Potato Bread” (p. 61)
• “Milk Bun” (p. 67)
• “Zucchini and Herb Fritters” (p. 99)
• “Feta & Spring Onion Bouikos” (p. 101)
• “Borekitas” (p. 103)
• “Apricot & Pistachio Tabbouleh with Orange Blossom” (p. 110)
• “Beef Kofta” (p. 146)
• “Pomegranate Molasses Chicken with Bulgar Wheat Salad” (p. 148)
• “Makshi — Stuffed Peppers with Beef & Rice” (p. 179)
• “Short Ribs with Dates, Date Molasses & Potatoes” (p. 192)
• “Musakhan” (p. 202)
• “Chicken Pastilla” (p.&nbap;206)
• “Mujadra with Salad & Tahini” (p. 214)
• “Medias &mbash; Zucchini Filled with Lemon Rice & Currants” (p. 218)
• “Savory Cheesecake” (p. 232)

From Heidi Gibson with Nate Pollak, Grilled Cheese Kitchen (Chronicle Books, 2016; ISBN 978-1-4521-4459-7):

• “Classic Breakfast Grilled Cheese” (p. 23)
• “Farmer’s Breakfast Grilled Cheese” (p. 26)
• “Sunday Brunch Grilled Cheese” (p. 32)
• “Basque Sheep Grilled Cheese” (p. 40)
• “Moscone Grilled Cheese” (p. 48)
• “The Catch Grilled Cheese” (p. 55) — actually a tuna melt
• “Club Turkey Grilled Cheese” (p. 64)
• “Wild Turkey Grilled Cheese” (p. 65)
• “Piglet Grilled Cheese” (p. 69)
• “Truffled Grilled Cheese with Bacon and Chives” (p. 75)
• “Gruyère, Garlic, and White Wine Mac” (p. 124)
• “Mozzarella, Pesto, and Tomato Mac” (p. 128)
• “Asiago, Prosciutto, and Sage Mac” (p. 136)
• “Bacon and Jalapeno Mac” (p. 138)

From Olia Hercules, Mamushka: A Cookbook (Weldon Owen, 2015; ISBN 978-1-61628-961-4):

• “Armenian Cold Yogurt & Sorrel Soup” (p. 36)
• “Ukrainian Garlic Bread” (p. 42)
• “Greek Breads with Green Onions” (p. 44)
• “Moldovan Giant Cheese Twist” (p. 52)
• “Ukrainian Stuffed Buns” (p. 56)
• “Potatoes with Pork & Shallots” (p. 80)
• “Tomatoes Stuffed with Cheese & Herbs” (p. 94)

From Frédéric Anton and Christelle Brue with Chihiro Masui, translated by Emily Monaco, Tarts (Rizzoli, 2016; ISBN 978-0-7893-3123-6):

• “Iberian Chorizo and Mozzarella Tart” (p. 22)
• “Tomato and Mustard Seed Tart” (p. 26)
• “Swiss Chard Tart” (p. 34)
• “Quiche Lorraine” (p. 38)
• “Onion Tart” (p. 64)
• “Leek Tart” (p. 68)
• “Onion Jam Tart” (p. 80)
• “Flammenkueche” (p. 84)
• “Pissaladière” (p. 96)
• “Iberian Chorizo, Parmesan, and Arugula Pizza” (p. 100)

From Claire Ptak, The Violet Bakery Cookbook (Ten Speed Press, 2015; ISBN 978-1-60774-671-3):

• “Cheddar and Green Onion Toastie with Quince Jelly” (p. 77)
• “Tomato and Marjoram Tarts” (p. 82)
• “Mozzarella, Rosemary, and New Potato Tarts” (p. 83)
• “Chipotle and Cheddar Corn Muffins” (p.&nbsp.88)
• “Comté and Chutney Toastie” (p. 95)
• “Sweet Corn and Roasted Cherry Tomato Quiche” (p. 100)

From Holly Ricciardi with Miriam Harris, Magpie: Sweets and Savories from Philadelphia’s Favorite Pie Boutique (Running Press, 2015; ISBN 978-0-7624-5453-2):

• “Herb Goat Cheese Quiche” (p. 198)
• “Croque Monsieur Pie” (p. 202)
• “Tomato Cheddar Corn Pie” (p. 204)
• “Savory Beef Potpies” (p. 226)
• “Spaghetti Herb Pie” (p. 228)
• “Chicken Biscuit Potpies” (p. 230)
• “Chicken Corn Pie” (p. 246)