Foranywomanwhowantstostirthepot—

inthekitchen,inlove,andinlife.

Contents

ANotetotheReaderForewordIntroductionTheEngagementChickenHallofFame(SoFar)Plus:JustHowEasyIsEachRecipe?

engagementchickenEngagementChicken

breakfast&brunchHeStayedOverOmeletLapofLuxuryEggswithAbsolutelyPerfectBaconBigDaySteakandEggsWestern-MovieMigasWakeUpandMakeUpSausageBiscuitsImpressaCrowdHomeFriesIt’sCocktailHourSomewhereBourbonFrenchToastLoveYouPancakesI’mSoHealthySmoothieInviteMeBackMuffinsBringItAnywhereBananaBreadkitchenbasics:FiveBreakfastsforVeryBusyWomen

nibblesAnyExcuseforaPartyPigsinaBlanketHostess-in-a-HurryCrostiniSuperBowlGuacamoleMakeItintheCarArtichokeDipYes,IMakeMyOwnSalsa

GetSkinnyDipDinner’sComingGlazedNutsTwo-BiteTeaSammiesAll-Grown-UpDeviledEggskitchenbasics:HowtoMakeaPerfectCheesePlate

drinksBreakfastinBedMimosaBrunchatMyPlaceBloodyMaryForgettheMistakeYouMadeatWorkMargaritaManTroubleMojitoGlamourGimletThanksforHelpingMeMoveMicheladaSexyCityCocktailStyleonaBudgetWhiteSangriaSummerinaGlassLemonade

soups&saladsFeelBetterFastChickenSoupNoStoveRequiredGazpachoWelcometoMyVillaTuscanBreadSoupComplexionSoupBaby,It’sColdOutsideCrabmeatSoupNoMoreTakeoutforYou!SoupLadiesWhoLunchSaladNo-FailKaleSaladIt’sAllAbouttheDressingSaladIHangOutwithChefsWatermelonandTomatoSaladServeThisonaBigPlateNiçoiseSaladPlease-a-CrowdSaladWorkaholic’sSaladkitchenbasics:SixWaystoMakeaGoodSaladBetter

meat&poultryPromotionRibEyeProvetoMomYou’reNotGoingtoStarveMeatLoafGetHimtoCleantheApartmentBurgersNoGuyRequiredGrilledSteakagirl’sguidetogrillingWe’rewiththeBandMoroccanCouscousGoodMoodTostadasInstantSeductionPorkChopsManSaladTooHottoCookTurkeyTonnatoFightOverItFriedChickenkitchenbasics:Five$5ChickenDinners

seafoodSimplySophisticatedSearedTunaBikiniSeasonBakedSalmonCanWeTalk?CrabCakesSeasonFinaleShrimpBeachHouseGrilledShrimpSkinnyJeansScallopsPerfectHostLobsterPotPiekitchenbasics:WhatYouNeedtoKnowAboutSeafood

pizza&pastaPerfectDateNightPizzaMarryMeLasagneWeStillMissTheSopranosSpaghettiLet’sMakeaBabyPastaIGotThinnerEatingPastaInstantHappinessMacandCheeseHappyMessPastawithChorizoandClamskitchenbasic:Thirty-MinutePastaRecipesandSauces

kitchenbasic::WhichPastasGowithWhichSauces?

meat-freemainsEngagementPaellaWhoCallsaMeetingat5:00P.M.?Stir-FryMeatlessMondayPortobelloBurgersLet’sEatwithOurFingersQuesadillasI’mReallyStuffedPeppersPrideandPrejudiceShepherd’sPieI’mSoHereforYouEggplantParmesan

sidesI’llTakeCareofYouMashedPotatoesEasyPeasyRisieBisiBestSupportingSideDishCabernetMushroomsBeyondBasicBroccoliJustKissMeGarlicBreadkitchenbasics:FiveIrresistibleVegetableSideDishes

cheap&easymealsCleanOutYourRefrigeratorFriedRiceHotDateCoolNoodlesIt’sAlmostPaydayChiliPauper’sFishFeastSingle-DigitGroceryBillStewFrugalistaBurritosLazyDayFrittataBrokeandFabulousGrilledCheese

sweetsBFFBirthdayCakeImpressHisFamilyChardonnayCakeMeaCulpaCheesecake

YouRockCupcakesHersandHisCupcakesHookHimApplePieMakeNewFriendsPlumCobblerBribeaKidBrowniesWinFriendsandInfluencePeopleCookiesFancyPantsCoffeeandIceCreamSundaeSecretlyGoodforYouBananaSoftServeGetOverHimBerryParfait’TistheSeasonPeppermintBarkkitchenbasics:HowtoServeFruitforDessert

menusforoccasionsbig&smallEngagementChickenDinnerProveYou’reNotaGirly-GirlDinnerDateYouLandedYourDreamJobChampagneBrunchILikeYouEnoughtoCookDinnerLadiesWhoLunch,2.0Don’tBlocktheTVDinnerPartyBirthdayPartyforYourBFFDon’tBlowYourDietDinnerwiththeGirlsComeOverforDrinksandDessertPartyEasyandElegantDinnerPartykitchenbasics:EverythingYouNeedforaWell-StockedKitchen

IndexAcknowledgments

AbouttheAuthorCopyright

ANotetotheReader

Because the pagination of this electronic edition does not match theprinteditionfromwhichitwascreated,anyreferencestospecificpagenumbersshouldbeignored.Instead,to locateaspecificpassagewithinthetext,pleaseusethesearchfeatureofyoureBookreader.

W

Foreword

ouldyoubelievemeifItoldyouthatfoodcangetyoueverythingyouwantinlife?Ofcoursenot.Butitcangetyouclose.That’s themessageof this book, and if you’re rollingyour eyes at

the idea, well, I was right therewith you—until Engagement Chickenpersuadedmeotherwise.Thismagical littledish,whosewonderfulandromanticstoryischronicledinthesepages,isresponsibleformorethan60engagementssofar,andithasturnedmeintoabeliever.Notjustinthepowerofasimpleroastchickentomakemendroptotheirkneesandpropose,butinthepowerofwhatwemake,andwhatweeat,tochangeourmoods,ourfates,andeven,yes,ourlives.Likealotofwomenthesedays,Ineverreallylearnedtocook.Sure,

my mom did it, and very well (flank steak with broccoli was amasterpiece inherhands); andmystepmother,born inSwitzerland, isone of the most effortlessly elegant home chefs I know, the kind ofwomanwhocantakefoureggsandahunkofcheeseandturnitintoafine-diningexperience.Butgrowingup,Ihadmoreimportantthingstospendmy timeon.Boys, clothes,plottingmybrilliant career—allof itseemed more compelling than anything that might happen in thekitchen.HownaiveIwas.OnlyasanadultdidIrealize—afterafewyearsof

tryingtosubsistontakeout—thatcookingisoneoflife’sgreatpleasures.Even in my shoebox-size apartment, I discovered that chopping andstirringandmixingandmashingcoulddissolveallmydailystresses,andthe results seemed to work some strange hocus-pocus on the peoplearoundmeaswell.Youknowthedrill:Serveyourrecentlycheated-onbestfriendhomemademuffinsandshe’llcry—andthenrealizethatshedeservesaguywhowilltakeatleastasgoodcareofherasyoudo.Bringthe leftovermuffins to theofficeandevenScrooge in thenext cubiclewill suddenly be verrry, verrry nice. Not that I was instantly good atcooking(ittookmefartoolongtofigureoutthatifyouheattheoiltoohighforthestir-fry,thefirealarmwillgooff,andyourcrankysuperwill

comeyellatyou).ButIlikedit,andotherpeoplelikedit,andIwishedI’dspentmoretimehoveringroundthestoveasateen,takingnotes.SoI turnedtocookbooks—and,specifically, toGlamourmagazine’s

last cookbook,Glamour’sGourmet on theRun, aworking-girl bible thatofferedsimplebutsatisfyingrecipesforwhatwasthenanewgenerationoftime-pressedwomen.Newbookswereverbotenonmystartersalary,butIpickedupGOTRused,anditservedmewell:Theno-cookturkeytonnatocharmedthehard-to-charmbridalpartyofmyoldestfriend;thefilet mignon made a boyfriend I’d offended feel very made-up-to (somuch so thatwenowhave twokids); and thepasta-dinnerchartpagestillhasmyhappytomatosplattersonit(we’veupdateditforyouhereonpage167).Today,astheeditorofGlamour,I’mverypleasedthatrecipesarea

stapleofthemagazine.Our12millionreaderstellusthattheycookforallkindsof reasons:because they love it;because they’re trying toeathealthfully; because it’s somuchmore affordable than eating out. Butmanyalsocook,asIcameto,justtoseewhathappens.Andsometimeswhat happens is life-changing. About seven years ago, as you’ll readhere,wepublishedarecipeforadeliciouslemon-infusedroastchicken—arecipeoneofourowneditorshaddeveloped,andoneofourownstaffers had gotten engaged after making.What happened next was alittlebitmiraculous,anditconvincedmethatfoodgetsstuffdone.Ormaybe it’sbetter tosaythatyougetstuffdone,but foodhelps.

Thisbook,likeeveryrecipethatGlamourpublishes,iswrittenwithyourcrazylifeinmind:yourschedule(busy),yourtastes(diverse),andyourkitchen(notstaffedwithasous-chef).InthecapablehandsofcookbookeditorVeronicaChambers,every setof instructionswas testedbybothaccomplished home chefs and women who say they don’t cook, sowhateveryourkitchenskills,you’recovered.Youmaybebuying this book strictly for theEngagementChicken

and its yummy brand ofmaritalmagic.My heart and hopes arewithyou.Butit’sjustaslikelyyou’renotthatintochicken,oryoudon’twantto get engaged, or you’ve already wooed the partner of your dreams.That’sfinetoo.Youdowantsomething—probablylotsofsomethings—outoflife.Ihopethiscookbookhelpsyougetitall,andthensome.

CindiLeiveEDITOR-IN-CHIEF,Glamour

O

Introduction

nceupona time, therewasayoungmagazineassistantwho lovedher boyfriend and imagined that someday in the not too distant

future they would get married. One evening, in the kind of flurry ofdomesticity that even themostmodern youngwoman can experience,shemadeherboyfriendaclassicroastchickensupper,basedonarecipeherboss,aGlamoureditor,hadgivenher.Herboyfriendlovedit.Hehadseconds.Helickedhisfingers.Andshortlythereafter,heproposed.

“Relationshipsarecomplicated.Cookingcomeswithinstructions.”

—MELROSEPLACENaturally,shewasoverjoyed,andwordofhersuccessinthekitchen

quicklyspreadaroundtheoffice.Recipetipswereshared.Roastingpanswerepurchased.And,asthestaffwatchedinamazement,threeassistantsintheGlamourfashiondepartmentwere,inshortorder,engaged.Justlikethat,EngagementChickenwasborn.A word about that chicken: It was fabulously simple. Kimberly

Bonnell, the then-Glamour editor and avid cook who’d developed therecipe, had traveled to Italy and remembered loving the simple roastchicken she ate there because it captured “the real essence of Italiancooking,whichwas thatyoudidas littleaspossible to the food.”Herrecipe,adaptedfromonebyMarcellaHazan, includedseveral tips thatmade good cooking sense: puncturing the lemons before stuffing theminto the chicken so that the deep citrus flavors infused the meat;covering the skin with lemon juice and salt so that it became super-crispy; and most importantly, turning the chicken midway throughcooking so that the breast meat, which can get so annoyingly dry insome recipes, stayed just as juicy as the dark pieces. It cooked up

impressively,but,notesBonnell,wasagreatrecipefor“someonewho’snervousaboutbeinginthekitchenorhasn’tcookedalot.It’sreallyeasytomake. Let’s not forget about the cook’s needs whenwe’re thinkingabouttheguy’sneeds!”

engagementCHICKEN

successstoryJENNIFERVALE

&CHRISGREENST.LOUIS,MO

CHICKENDATE:February14,2006

ENGAGEMENTDATE:March23,2006

OnherfirstValentine’sDaywithboyfriendChris,thenthirty-one—asweetneighborwho’dwooedherforyearsbyopeningdoorsforherandcarryinghershoppingbags—GlamourreaderJennifer,thenthirty-six,decidedtomakeEngagementChicken.(Sheswearsitwasn’tallaboutthering;shealsojustthoughtitsoundedtasty.)“Chriskepttalkingabouthowhardtherecipemusthavebeen,andIwentalongforkicks,butreallyitwassosimple,”shesays.Alittlemorethanamonthlater,onvacationintheSmokyMountains,Chrisgotdownononekneeinthemiddleofasnow-coveredtrailandproposed.Whentheymarriedthenextyear,Jennifermadeatoast:“Ifanyoneislookingforideas,”shetoldthecrowd,“makethatchicken!”

But back to the weddings. As it turned out, those first threeengagementswereonlythetipofthechickeniceberg.In2004,Glamour

published the recipe in themagazine. Almost immediately, the lettersstarted pouring in: “I made Engagement Chicken for my live-inboyfriend and today, I’m wearing a wedding band. This chicken isseriousstuff.Butpleasekeepmeanonymous—myhusbanddoesn’tknowthathewasreeledinbyachicken.”

“My boyfriend and I had looked at rings, but he hadn’tproposed.IdecidedtomakeEngagementChickenafterhearingithadbecomeasuperstitionforgirlseverywhere.Ijokedtohimthat maybe this would speed things along—and sure enough,right after dinner, he was down on one knee. Boy, did myEngagementChickenwork—thanks,Glamour!”

“You don’t even have to make the chicken for it to work. Ibought all the ingredients, andwhile theywere sitting inmykitchen, he dragged me into the bedroom (which was full ofcandles),gotdownonbothknees,andaskedmetomarryhim.”

Sometimestheproposalswereinstantaneous,asifthechickenhadasecret“marry-me-let’s-spend-the-rest-of-our-lives-together”chemicalthatkicked in rightaway, the sameway tryptophancanmakeyouwant tonapafterabigturkeydinner.And,someletter-writersnoted,thebridedidn’tevenhavetobetheonecooking.NicoleIves,thentwenty-five,ofCooperstown,NY,hadbeendatingherboyfriendAnthonySuhadolnik,thentwenty-three, forexactlyayearandtendays(notthatshe’dbeencounting!) when they visited Nicole’s pal Casey Ringeisen inWashington,DC,fortheweekend.Thenightbeforetheyarrived,CaseyhadmadeEngagementChickenforherboyfriend,hopingthathewouldpropose(which,alas,hedidn’t).Sheusedtheleftoverstomakechicken-salad sandwiches for Nicole and Anthony before the couple wentsightseeing. Anthony strangely insisted they take a walk to theWashington Monument, despite the pouring rain. You guessed it: Heneeded a romantic proposal spot. Chicken strikes again! (Back home,Casey pulled out her Glamour clipping and told Nicole and Anthonywhatshe’dservedthem.)SaysCasey,“IguessyourEngagementChicken

doessealthedeal,justnotalwaysforthepersonwhocooksit!”

engagementCHICKENsuccessstoryPAULAVÁSQUEZ

&BRANDONGALLIONPORTLAND,OR

CHICKENDATE:February20,2010

ENGAGEMENTDATE:March6,2010

It’strue:EngagementChickenworksevenifyoudon’tmakeityourself!Seeifyoucanfollowthistwistedtale.WhenSheri,afriendofBrandon’smother,invitedhimandgirlfriendPaulatodinner,thecouplethoughtitwasjusttowelcomethemtotown;they’drecentlymovedtoPortland.ButSherihad“readaboutachickenrecipewithspecialmarriage-makingpowers,”shesays.“IthoughtI’dseeifitworked.”Andsureenough,afewweekslater,Brandon,thentwenty-four,andPaula,thentwenty-three,wereoutwalkingtheirdogswhenheturnedtoherandsaid,“Ihaveaquestionforyou.”(Youknowtherest.)AssoonasBrandon’smothere-mailedthenewstoallhergirlfriends,Shericamecleanandforwardedtherecipetoallthemomsinthegroup—sotheycouldgettheirkidsmarriedofftoo.Makeit“becauseitisdeliciousandeasy,”shewrote,“butbecarefulwhoyouserveitto!”

Oh,andifyou’renotevenromanticallyinvolvedwiththeguyyet?EngagementChickencanfixthattoo.Oneletter-writer,AngelaWarren,

thentwenty-six,ofCedarRapids,Iowa,hadofferedtocookdinnerforaman she was just friends with, Jason Roorda, then twenty-four, andpulled the recipe fromGlamour because it looked like a good dinner-partydish.“Ihadnohiddenagenda,”shesays.“Isimplywantedtotryitout.” The chickenwas a huge hit and, after dinner that night, out ofnowhere, Jason kissed Angela. A month and a half later, they wereengaged. “To this day, the chicken is still one of Jason’s absolutefavorites,” Angela says. “What’s amazing tome is that the recipewaspowerfulenoughtomakeamanIneverevendatedpropose!”Beforewe knew it, the chickenhadmadenational news. “Want a

Rock?GetYourChickenOn,”readoneFoxNewsheadline.“EngagementChicken:AMagicalFoodThatCausesMarriage,”blaredablog.Glamoureditorspreparedthemeal liveontheTodayshow,andchefInaGartencooked up her own delicious version on her Barefoot Contessa TVprogram.Inhermostrecentcookbook,HowEasyIsThat?shededicatesthe chicken to her husband, Jeffrey, writing, “Recently, I met somebeautiful young women from Glamour magazine. They make a roastchickentheycall‘EngagementChicken’becauseeverytimeoneofthemmakes it for her boyfriend, she gets engaged!Howwonderful is that?That’sthebestreasonIeverheardtomakearoastchicken!”

engagementCHICKENsuccessstoryAMBERFRICKE

&MARKBENTOSKI

HAMPTON,VACHICKENDATE:July16,2009

ENGAGEMENTDATE:September5,2009

Onehotsummerday,Amber,thentwenty-eight,leftwork

earlytomakeEngagementChickenforherboyfriendofnearlytwoyears,Mark.“Iwantedgoodmarriagekarma,”shesays—andshewashopingthechickenmightjolthimintoaction.WhenMark,thenthirty-two,camehome,hewassuspicious:“You’rebakingachickenonaworknight?”heasked.Butheenjoyedhisdinnerand,afewmonthslater,askedAmberonamotorcycletrip.Eachtimetheypulledovertotakepicturesofthegorgeousviews,she’dthink,Thisisit!“I’dtakemyhelmetoff,fluffmyhair,and...nothing.”Finally,watchingthesunsetonamountainside,Marksaidthewordseverywomanwantstohear:“I’dgetdownononeknee,butIdon’twanttofalloffthiscliff.”

Alongtheway,therequestsfromreadersstartedmounting:“INEEDtomakethis!”e-mailedonewoman.“Pleasesendtherecipe!!”Mothers—youknowmothers!—evencalledtheofficeaskingif theycouldhavethe recipe for their daughters. One commenter on glamour.com,preparingtocookherbird,postedthisquestion:“Wasjustwonderingifthe ringwouldbebigger if I cookeda turkey . . . or if aCornishhenwould getme a smaller ring?” (Don’tworry. Shewas kidding. “Eitherway,Ilovehim....Idon’treallyneedaringatall,”shepromised.)Onemorning, radio host Howard Stern, unaware of the dish’s name orpurpose,waxedpoeticonairabouttheamazingmealhe’dbeenservedthenightbeforebythen-girlfriendBethOstrosky.Whenafemalelistenerphoned in to say the dish sounded suspiciously like the EngagementChicken she’d read about inGlamour,Howard calledBeth at homeontheair,wokeherup, andmadeher answer forherself. She fessedup,and later, after Stern had (of course!) proposed, she talked aboutEngagementChickenontheRachaelRayshow.“Irecommenditforanygirloutthere,”shehassaid.Sowhydoesthechickenwork?We’veallheardthecliché“theway

toaman’sheartisthroughhisstomach,”or,asHonorédeBalzacputitback in thenineteenth century, “Menbecomepassionately attached towomenwho knowhow to cosset themwith delicate tidbits.” Butwhythis delicate tidbit in particular and not, say, eggplant parm or ham

sandwiches?KimberlyBonnell thinkssheknows.Thechicken,sherealizedsoon

after devising the recipe, was guaranteed guy-friendly: familiar butdifferent,fancierthaneverydaychickenbutnotoff-puttinglystrangeorfussy. Inthatsense,EngagementChickenisashow-them-the-lovedish,not a show-them-the-sweat-on-your-brow one. You planned tomake aniceroastchickendinner.Youwenttothemarket,didsomeprepwork,mindedtheoven,andpreparedsomesides.Itisnotthekindofdishthatsays“Itookthedayofffromworkandwenttotwelvedifferentmarketstogetallof theseexotic ingredients tomakeyou lobsterNewburgandsalmonterrineandapricotsoufflé.Doyoulikeit?Huh?Huh?Doyou?”Noonewants that.EngagementChickenistheculinaryequivalentofaperfectteeandjeans:livedin,gorgeous,andnottryingtoohard.

engagementCHICKENsuccessstoryHOLLYLEAHY

&JEREMYKIJOWSKIST.LOUIS,MO

CHICKENDATE:December19,2008

ENGAGEMENTDATE:December19,2008(yup,samenight!)Jeremy,thentwenty-five,hadlovedHolly,thentwenty-six,sincethey'dmet.Andfinally,twoandahalfyearsafterthat,shewasreadyforalifelongcommitment.SoshedecidedtheirtypicalFridaydatenightwasabouttogetamajorupgradefrommoviesandpopcorn.Unfortunately,therecipethatshe’dcutoutfromGlamourdidn’tseemlikeaninstanthit.“Heonlyhadafewbites,”remembersHolly.Turnsoutitwasn’thermealthathadturnedhisstomach—itwasnerves!Shortlyafterpickingathis

food,Jeremysaidhewasgoingtogetdessert.Hereturnedwithacakebox,andwhenHollyopenedit,shefoundavelvetringcasenestledinside.Jeremyswearsthemenuwasacoincidenceandthathewasgoingtoaskallalong.But,saysHolly,“Iknow—itwasthechicken!”

Besides,roastchickeniscomforting:Itsendsthesignalthatthecookcantakecareof thepeopleshe isclose to.FordecadesPillsburyranacampaignthatsaid,“Nothin’sayslovin’likesomethingfromtheoven.”It sounds ridiculously retro,but frankly, it’s true.Roast chicken isold-school—and an unexpected thing to find youngwomen, raised on themicrowave and the takeoutmenu,whipping up. “A roast chicken is amealfortwo,”pointsoutLauraShapiro,afoodhistorianandauthorofPerfection Salad:Women and Cooking at the Turn of the Century. “It’s achoicethat’sveryintimate.”Many of the women who made Engagement Chicken readily

acknowledged that it was out of character for them to do anythingdomestic. Exhibit A: Glamour.com editor Lindsey Unterberger, thentwenty-five,whodubbedherself“EngagementChick”aftershedecidedtoprepare themeal forherboyfriendAaronPerlstein, thentwenty-six.“Whatisaroastingpan?”sheblogged,notentirelyexaggerating.“OMG,WTFisagiblet?CanIhiresomeonetodothisforme?God,thisisgoingtobeaDISASTER.”Butshepulleditoff,andAaron(nowherhusband)was,frankly,floored.“Iwouldhavetosaythechickenwasmemorablebecauseitwasoneofthefirstnon-mac-and-cheesedishesI’deverseenLindseycook!”hesaysnow.And then there’s Karie Anderson—so not a chef—who burned her

handandovercookedthemeatbutmanagedtomaketheGlamourstaffcry with her touching story. Karie and her boyfriend Kyle John wereliving in young, normal-couple bliss in San Diego when Kyle wasdiagnosedwith Ewing’s sarcoma, a rare type of bone cancer. In a fewmonths’ time,“hewent frombeingthisenergeticsoccerplayer typetobarely being able towalk,” Karie says. Kyle lost all of his thick curlyhair,neededround-the-clockcare,andonedaytoldKarie,“Ifyouwanttoleaveme,I’llunderstand.”Kariedidn’twanttoleavehim.Shewanted

tobewithhimforaslongasshecould.SoshemadeKyleEngagementChicken.

engagementCHICKENsuccessstoryMADELEINEMAYHER

&BRIANVANALMENBAYVILLAGE,OH

CHICKENDATE:October21,2004

ENGAGEMENTDATE:October21,2004(thatsamenight!)Forherguy’stwenty-sixthbirthday,Madeleine,thentwenty-three,decidedtotryGlamour’sEngagementChickenrecipe—nosmallendeavorconsideringshe’dbeenavegetarianfortenyearsandhadonlyjuststartedeatingchickenagain.Brianlovedhismealandafterthedinner,handedthecookagift:apairofslippers...withanengagementringnestledinside.Sheimmediatelysaidyesand,laterthatnight“toldhimthathewasn’tgoingtobelievewhatI’dcookedhimfordinner.WhenIrevealedthenameofthechicken,helaughedandsaid:‘Itreallyworks!’”Anditdid:notjustforMadeleinebutforheryoungersister,too,who,hearingofhersister’ssuccess,madethesamerecipeforherboyfriend—andalsogotengaged.

Likewe said, the girl isn’t getting her own cooking showanytimesoon,butKylewasimpressedwithherefforts.“Ofallthemeals,whydidyoudecidetobakeachicken?”heasked.Karie,thentwenty-seven,justshrugged. A few weeks later, Kyle, then twenty-seven, made his

bittersweet proposal. “I’m probably not going to get better,” he toldKarie.“IfIdie,Iwantyoutobemorethanagirlfriend.Iwantyoutobemywife.”Lessthanamonthafterward,thecoupleexchangedvowsinfrontof

familyandfriends.Kylewasfrail,barelyabletostandforphotos.Afterhisdeath,Kariewrotetoustosaythankyou.Therecipe,shefelt,madehertakeactionwhenshedidn’thavetimetowaste.“I’mstillgrieving,”shesays.“ButI’mluckybecauseIknowwhattrueloveis.Ihaditwithhim.”Karie’slettermadeusallpause,andthinkaboutlove,life,andwhat

reallymatters.Chickencanbeasdeepasyouwantittobe.

*

That’swhatthisbookisallabout:squeezingeverydropof juiceoutofyoursweetlife.Ofcourse,there’smoretothatlifethanweddings.Andthere’smore—muchmore—thanEngagementChickentothiscookbook.It’sfilledwithninety-nineofGlamour’sothermost-loved,best-reviewedrecipes,alldesignedtogetyouexactlywhatyouwant,exactlywhenyouwantit.Ifyou’renotquitereadyforEngagementChicken,there’sInstantSeductionPorkChops(page117)—whichamazinglydon’tevenrequireapan,soyoucanskipthecleanupandgettothe,um,dessert;and,forthenextmorning,HeStayedOverOmelet,page23(designedtobemadewithwhatever’sinyourfridge,sonoonehastogoouttoshopintheirskivvies).Tosolveanycooking-for-a-crowdsituation,there’sIt’sAlmostPayday Chili (page 204) and BFF Birthday Cake (page 219). Gettinghome late afterwork?TrymakingWhoCalls aMeeting at 5:00 p.m.?Stir-Fry (page175)or,perhaps,Forget theMistakeYouMadeatWorkMargarita,page67(we’veallbeenthere!).Meantime,there’sLet’sMakea Baby Pasta (page 157), No Guy Required Grilled Steak (page 111),BribeaKidBrownies(page233),andProvetoMomYou’reNotGoingtoStarveMeatLoaf(page107)—which,incidentally,worksjustaswellatreassuring your parentswhen you’re forty-five aswhen you’re twenty-two.Andthroughoutyou’llfindeasy,quickmealstomakeforwhenit’sjustyou,too.Because,repeatafterus:Cerealisn’tdinner!

“Onecannotthinkwell,lovewell,sleepwell,ifonehasnotdinedwell.”—VIRGINIAWOOLF,AROOMOFONE’SOWN

There aremany things in life thatwillmake you feel as if you’vearrived, fromowningyour first grown-updesignerhandbag to owningyour own home. But there is no greater and more easily attainableupgrade than learning how to cook for yourself. It has the seeminglycontradictory effect of saving you money and making you feel rich.Whether you’vepicked this bookup at thebeginningof your culinaryadventure, or you are a confident home cook looking to expand yourrepertoire,therecipesfeaturedherearedesignedtohelpyoucookwithpassionandpersuasion.We’vewrittenallofthemwithyourreallifeandreal needs in mind. Among the assumptions we’re making: • Youprobably don’t want recipes that call for ingredients that can only beordered from exotic Web sites with two weeks’ shipping time. (Whoplansthatfarahead?)Almosteverythingonouringredient listscanbefoundatyourlocalsupermarket.

•Therewillbesomenightswhenyouare feelingambitious inthekitchen (inwhich case,we’d like to recommendCanWeTalk?CrabCakes,page135)andotherswhenyoujustwanttogetonthecouchinfrontofGleeasquicklyaspossible(hello,LazyDayFrittata,page211).

•Youmayormaynotownafoodprocessororaspicemill(alloptional in preparing most of our dishes), but you mostcertainly do not have your own personal baguette-makingmachine, and you think anyone who does should becommitted.

Throughout the book you’ll see a three-stiletto key—explained onpage15—tohelpyoujudgearecipe’slevelofdifficulty.Mostdishesareone-andtwo-stilettojobs,buteventhethree-stilettonumbersareeasytomaster. Becausewhether you’re a novice or an expert, cooking should

neverbeintimidating—anditshouldalwaysbefun.

engagementCHICKENsuccessstory

KELLYPRICE&

BRANDONGEYERSANANTONIO,TX

CHICKENDATE:December20,2009

ENGAGEMENTDATE:December20,2009

EngagementChickenisn’tjustforladies—men,too,havegiventherecipeawhirl.Thoughnormallynotonetocook,Brandon,thentwenty-six,decidedtomakeEngagementChickenforhisgirlfriendKelly,thentwenty-five,afterhearingHowardSterntalkaboutitonair.ItwasSunday,sohehadanentiredayofffromworktosetthesceneforhisproposal:Hecleanedthehouse,setthetable,andpreppedthechicken.“Hopefully,I’llonlyhavetomakethisrecipeonce,”hetoldhisfamily(whowererootingforthem)onthephone.Noworries:Kellylovedthechicken...andsaidyestothering.

*

Inputting this cookbook together,we’ve takena lotof inspirationandideas from you. (Thanks for that!) Many of you have asked what thevegetarian equivalent of Engagement Chicken is, so we spent monthscooking up our favorite meatless dishes and ultimately settled on adeliciouspaella,especiallyimpressivewhenservedsteamy,straightout

ofthepan.It’spartofawholechapteronMeat-FreeMains;don’tmissMeatless Monday Portobello Burgers (page 177), inspired by designerStellaMcCartney,whosharedthisastoundingstatisticwithus:IfeveryAmericanskippedonemealofchickenaweek,itwouldbetheenergy-savingequivalentoftakinghalfamillioncarsofftheroad.Manyofyouhave takenupcookingasaway toeat affordably—sowe’ve createdaCheapandEasyMealschapter,fullofrecipesthattastemuchricherthantheycost.(ThePauper’sFishFeast,page206,madewithwallet-friendlytilapia,isanespeciallynicediscovery.)Andwhilenocookbookistrulygreatwithout a little butter, sometimes you justwant something goodand healthy. Your girlfriends will rave over your No-Fail Kale Salad(page89),andIGotThinnerEatingPasta(page158)isnotajoke.It’sreal,andit’sspectacular.

engagementCHICKENsuccessstoryNICOLEWASSON

&DAVESZCZEPANSKI

WATERFORD,MICHICKENDATE:February15,2004

ENGAGEMENTDATE:February21,2004

Neverthetimidtype,Nicole,thenthirty,hadopenlytalkedaboutwantingtogetengaged,andhadevenshowedherboyfriend,Dave,thentwenty-nine,picturesofringssheliked.WhenValentine’sDaycame,shecrankeditupanotchandmadethechicken.“Idon’tusuallycook,”shenotes—Davedoesthat—“soifIcanmakethisrecipe,anyonecan!”ThefollowingFriday,DavecalledNicoleintothebedroom—whereshefoundhimonbendedknee,surroundedbyrosepetalsandcandles,

withSarahMcLachlan’s“IceCream”playingonthestereo.(Youknow:“Yourloveisbetterthanicecream.”Thisguyisgood!)DavedisputesEngagementChicken’sroleintheproposal,sayinghewasgoingtogetaroundtoitanyway,butNicolefeelsotherwise:“Youatethechicken,andIgotthering!”shesays.“That’swhatmatters.”

We’vealso includeda sectionofmenus, tomakecooking for life’strickiestoccasionsalittlelessso.There’sanEngagementChickendinnermenu,of course—and it’s romantic.But there’salsoa lower-key ILikeYouEnoughtoCookDinnermenuforwhenyou’refirstgettingtoknowaguy;and,fortheSuperBowlortheseasonfinaleofMadMen,aDon’tBlocktheTVDinnerParty.Finally,there’sasuggestedpantrylistofallthelittleessentialsthatclevercookshaveonhand:Stockyourcabinetswith them and you’ll always have something to make. Many, likeArborio rice and cans of SanMarzano tomatoes, will last youmonthsandmonths.

*

Itisaniconicmomentintelevision:thegreatjuliaChilddropsapieceofpotatopancake,thencheerfullypicksitupandputsitbackinthepan.“Ifyou’realoneinyourkitchen,who’sgoingtosee?”shetrills,bywhichshemeansyourculinarymishapsareyourown.

engagementCHICKENsuccessstoryPAULADITTEON

&JOSHSCHULTZHUNTSVILLE,AL

CHICKENDATE:October10,2009

ENGAGEMENTDATE:October25,2009

“We’rebothpickyeaters,”Paula,thentwenty-five,says,sowhenshewashuntingforanew,slightlymoreadventurousrecipetomakeforherboyfriendoftwoyears,thisone-step-up-from-basicchickensoundedperfect.AndalthoughJosh,thentwenty-nine,lovedthemeal,hedidn’tseemparticularlymatrimonialaftereatingit.Butbehold:Twoweekslater,thecouplewaslyingonthekitchenfloorusinganairpressureguntodosomehomeremodeling,whenJoshturnedtoPaulaandasked,outofnowhere,“Willyoumarryme?”Paulasaidyes(andnoonewasinjured!).“Ilovethischicken,”saysPaula,“becausenowthere’sawaytodropahintwithoutbeingblatant.”

Heretical as itmay sound,we’vewritten this cookbookwithquitetheoppositethoughtinmind.Youneedneverfeelaloneinyourkitchen,because 12 million Glamour readers—and we, the editors—are therewithyouas sous-chefs, cheeringyouon in thekitchenand in life.Wecan’t wait to hear about your successes, your big nights, your littletriumphs,andyes—yourengagements.As the great Rosalind Russell said in Auntie Mame, “Life is a

banquet.”Here’swhattoserveatyours.

P.S.IfyoudomakeEngagementChickenandgetengaged(ormakeanyoftheotherrecipesinthisbookwithhappyresults),pleasee-mailusat:engagementchicks@glamour.com.Wecan’twaittohearfromyou.

TheEngagementChickenHallofFame(SoFar)

We’veheardfromsixty-pluswomenwho’vegottenmarried(orplanto)aftermakingourfamousbird.Meetjustafewofthehappycouples.

JustHowEasyIsEachRecipe?

Toguideyouthroughthekitchenskillsittakestomakethedishesinthiscookbook,we’vedevisedahandystilettokey.(What?Youwereexpectingspatulas?)Here’showourthree-stilettoratingsystembreaksdown:

engagementchicken

EngagementChickenRoastChickenwithLemonandHerbs

Hereitis:therecipethatstarteditall.Andonceyou’vemadeit,you’llknow why: It serves up the kind of home-cooked goodness that norestaurantmealcantop.Thechicken’scrispyskin isdrenched inherb-infused juices (don’t forget to pour the pan drippings back over thechicken before serving or, alternately, to drizzle them over individualpiecesontheplate),andthetrickofturningthechicken15minutesintocookingkeepsthemeatuniquelymoist.We’ve suggested a complete menu on page 245, but honestly, any

simplesideswillworkwithamaincoursethissplendid.Youcangowitheitherwhitewine (inwhichcaseaRieslingwouldbenice)or red (trypinotnoir).Happycooking—andanevenhappierfuturetoyouandtheluckypersonyou’vedeemedworthyofthisdish.Oh, and if you have commitment issues? Skip to the next section,

woman!Thisbirdmeansbusiness.

Serves2to4

1wholechicken(approximately4pounds)½cupfreshlemonjuice,plus3wholelemons—including1slicedforgarnish

1tablespoonkosherorcoarseseasalt½teaspoonfreshlygroundpepperFreshherbsforgarnish(4rosemarysprigs,4sagesprigs,8thymesprigs,

and1bunchflat-leafparsley)

1.Positionanovenrackintheupperthirdoftheovenandpreheattheoven to400°F.Remove thegiblets fromthechicken,wash thechickeninsideandoutwithcoldwater,thenletthechickendrain,cavitydown,inacolanderfor2minutes.

2.Patthechickendrywithpapertowels.Placethechickenbreast-sidedowninamediumroastingpanfittedwitharackandpourthe lemonjuice all over the chicken, both inside and out. Season the chicken alloverwithsaltandpepperinsideandout.

3.Prick2wholelemonsthreetimeseachinthreedifferentplaceswithafork and place them deep inside the cavity. Chicken cavity size mayvary,soifonelemonispartlystickingout,that’sfine.(Tip:Ifthelemonsarestiff,rollthemonthecountertopwithyourpalmbeforeprickingtogetthejuicesflowing.)

4.Putthechickenintheoven,lowertheoventemperatureto350°F,androast,uncovered,for15minutes.

5.Removetheroastingpanfromtheoven.Usingtongsortwowoodenspoons, turn the chicken breast-side up. Insert ameat thermometer inthethigh,andreturnthechickentotheovenandroastforabout1hourto1hourand15minutesoruntilthemeatthermometerreads180°Fandthe juices run clear when the thigh is pricked with a fork. Continueroastingifnecessary.Keepinmindthatcookingtimesindifferentovensvary;roastingachickenat350°Ftakesapproximately18–20minutesperpound,plusanadditional15minutes.

6. Let the chicken rest for 10minutes before carving. And here’s thesecret:Pourthejuicesfromtheroastingpanontopoftheslicedchicken—this is the “marry me juice.” Garnish with fresh herbs and lemonslices.

glamourgirltip

Carvingabirdtakesalotofpractice,sodon’texpectittobeperfectonyour first try. The most important thing is to have a sharp knife

(preferably one made specifically for carving). Start by slicing thebreasts, removingasmuchmeataspossible, and then remove the legsand thewings (using kitchen shearsworkswell too).Don’tworry if itlooksmessy;itwilltastejustasgood!

breakfast&

brunch

HeStayedOverOmeletOmeletwithFreshGreens,CherryTomatoes,andParmesanCheese

He’s cute. And smart. And funny. And you’re very glad he stayed thenight. No need to break the spell by going out for brunch. This easyomeletisdeliciouswithwhateveryoufindhidinginyourfridge.Thinkhemight be staying over a lot?Wewon’t judge. Just keep precookedsausageonhandandyourproducedrawerfilled.

Serves2

1or2tablespoonsbutter½cupchoppedmushrooms(optional)4largeeggs,lightlybeaten

2tablespoonshalf-and-half

Saltandfreshlygroundpepper

¼cupquarteredcherrytomatoes2tablespoonschoppedfreshspinach(basilorarugulaworksfinetoo);ifusingfrozenspinach,thawitfirst,thendrainit¼cupchoppedham,precookedsausage(suchaschorizo),smokedsausage,orsausagepatties(optional)

¼cupfreshlygratedParmigiano-Reggianocheese

1.Preheatthebroiler.Ifusingmushrooms,melt1tablespoonbutterinasmall skillet andadd themushrooms.Sauté, stirringa few times,untilsoftened,about2minutes.Setaside.

2.Inamediumbowl,whisktheeggswithhalf-and-halfandapincheachofsaltandpepper.

3. In a medium ovenproof skillet (it must be ovenproof), melt 1tablespoonbutterovermoderately lowheat.Pourtheeggmixture intotheskilletandcookwithoutstirring,untiltheeggsbegintoset,about2minutes.Scatter the tomatoesandgreensover theeggsalongwith themeatandmushrooms,ifusing.Cook,withoutstirring,untiltheeggsarealmostcompletelyset,about3minuteslonger.

4.Sprinklethecheeseontopoftheeggs,thenslidetheskilletunderthebroiler. Broil until the omelet is golden and set, about 2 minutes.Removefromthebroiler.

5.Usingaspatula,foldtheomeletoverandslideitontoaplate.Serve.

LapofLuxuryEggswithAbsolutelyPerfectBaconAnExtra-Soft,Slow-CookedScrambleandCrisp,Oven-CookedBacon

For Glamour assistant editor Carly Suber, making breakfast used toconsistofpouringmilkintoabowlofLuckyCharms.Andwhileshehasmastered this culinary skill, for years itwasprettymuch theonlyoneshe had. Now, thanks to this recipe, she can boast another, infinitelymoreimpressivedishinherrepertoire:theseperfectcreamyeggs,lovelyontheirownorcompany-readywhenmixedwithtomatoesandbasilorsmokedsalmon.Thebacon ismore thana sideand is reallya star in itsown right.

This ingenious, in-the-oven Southern cooking technique delivers diner-style crispness without the splatterymess. The brown sugar “candies”the bacon,making it evenmore decadent. Using the oven adds a fewminutestothecookingtime,butcleanupisacinch.

Serves2

5largeeggs

Saltandfreshlygroundpepper

1½tablespoonsbutter

ANEXTRA-SOFT,SLOW-COOKEDSCRAMBLE

1.Inamediumbowl,whiskeggswithapincheachofsaltandpepper.Inalargeskillet,meltthebutterovermoderateheat,tiltingtocoattheskillet. Turn the heat down to low. Add the eggs and cook, stirringfrequentlybutgentlywithawoodenspoon,until theeggsturncreamyandpaleyellow,about10minutes. (Keep theheatas lowas it cangowithoutturningofftheflame.Theeggmixtureshouldgetalittlelumpy,but it shouldn’t stick to the bottom; if it does, keep stirringwith onehand but remove the skillet from the stovetopwith the other to let itcoolafewmomentsbeforereturningittotheheat.)2.Continuetocook,breakingupanylumpswiththewoodenspoon,untilsoftcurdsform,asmuch as 5 to 10minutes longer (they should still bemoist). Removefrom the heat before the eggs look completely done, since they’ll keepcooking for a bit afterward. Continue to stir until cooked through.Transfertoplatesandserverightaway.

VARIATION1:WITHTOMATOANDBASIL

½cupdicedtomato

1tablespoonchoppedfreshbasilOnce the eggs have started to form soft curds, stir in the tomato andbasil.Serve.

VARIATION2:WITHSMOKEDSALMON

Afewslicesofsmokedsalmon,diced1tablespooncreamcheese

1tablespoonchoppedfreshchivesOncetheeggshavestartedtoformsoftcurds,stirinthesmokedsalmonandcreamcheese.Garnishtheeggswithfreshchivesandserve.

CRISP,OVEN-COOKEDBACON

Thicklyslicedbacon(2or3slicesperperson)Brownsugar,forsprinkling(optional)

1.Preheattheovento400°F.

2.Linea large, rimmedbakingsheetwith foil (foreasycleanup), thenplacea rackover it and lay thebaconon top.Fora sweetand savorytwist,sprinklethebaconlightlywithbrownsugarbeforebaking.

3. Cook the bacon in the oven for 20 to 25 minutes, or until crispy.(Thinner bacon may take a little less time.) Let cool slightly beforeserving.

BigDaySteakandEggsSirloinSteakwithFriedEggsandTomatoes

AreGlamour’shealtheditorssuggestingyouplowthroughahugehunkof sirloin for breakfast every day? No. But for special mornings, thishungry-womanmeal satisfies like nothing else. AmandaGroomsWest,beauty researcher and resident steak-and-eggs expert, says the geniusegg-fryingmethod is the trick.To cook them flawlessly sunny-sideup,withfully-cookedwhitesandoozyyolks,cracktheeggsintoahotpan,thenalmostimmediatelyturntheheatwaydown.Whenthey’recookedtoperfection(andtheywillbe),carefullyslidetheeggsontotheplate—thegenerousamountofbutterintherecipemakesthiseasy.Don’tsweatthe calorie wallop: This special treat almost guarantees you’ll want alightlunch.

Serves2

Two6-to8-ouncesirloinsteaks,eachabout1inchthick

3tablespoonsoliveoil

Saltandfreshlygroundpepper

1tablespoonmincedchives

SIRLOINSTEAK

1.Preheattheovento350°F.Heatamedium-sizeovenproofskilletovermoderateheatforabout5minutes.Meanwhile,patthesteaksdrywithpaper towels. Rub the steakswith 2 tablespoons olive oil, and seasongenerouslywithsaltandpepper.Turntheheatuptohighandaddtheremaining1tablespoonoiltotheskillet.Carefullyplacethesteaksintheskillet(theoilmaysplatter).Cook,turningonce,untilbrownedbutstillonlypartiallycookedwithin,about5minutestotal.

2. Transfer the skillet to the oven and cook the steaks, turning once,about4minuteslonger,untilmedium-raretomedium.(Makesuretouseanovenmittwhenremovingtheskillet fromtheoven; thehandlewillbehot.)

3.Putthesteaksonaplateorcuttingboard,coverwithaluminumfoil,and let rest for 10 minutes. Meanwhile, prepare the fried eggs andtomatoes(recipesfollow).

4.Toserve,place2friedeggsoneachplate,alongwithafewslicesofcookedtomato.Cutthesteaksintothickslicesonthediagonal(ata45-degreeangletotheedgeofthesteak,tobreakupthegrainsoyouendup with more tender slices). Then arrange between the two plates.Garnishwithchoppedchivesandserveimmediately.

FRIEDEGGS

2tablespoonsbutter

4largeeggs

Saltandfreshlygroundpepper

1.Heatamediumorlargeskillet,ideallynonstick,overmoderateheat.After aminute, add the butter, andmake sure it coats the pan as it’smelting. Inabout anotherminute, after the foamdiesdown, crack theeggs intothepan.Assoonasthewhiteshaveturnedopaque(inabout45secondsto1minute),turntheheatdowntolow.

2.Seasontheeggswithsaltandpepper.Cookuntilthewhitesarefirmandtheyolksarerunny.Slideeggsontoplates.

TOMATOES

1tablespoonbutteroroliveoil

1tomato,cutinto1-inch-thickslices

Saltandfreshlygroundpepper

Inthesameskilletastheeggs,heatthebutteroroliveoilovermoderateheat.Addthetomatoslices.Seasonthemwithsaltandpepper,andcookfor2minutes,untilsoftened.

Western-MovieMigasTex-Mex–StyleScrambledEggswithCrunchyTortillaStrips

Therearetwokindsofpeopleinthisworld:thosewhoeatsweetthingsfor breakfast and those who prefer savories. If you’re the latter, thistraditional Texas border recipe is for you (it has salty, crispy tortillachips mixed right in!). Cookbook contributor Salma Abdelnourdeveloped it based on the diner migas she ate as a child near thetumbleweedywestTexastownwheretheJamesDeanclassicGiantwasfilmed.MakingtheseonaSundaymorningstillputsherinthemoodforaWesternepicortwo.

Serves4

⅓cupvegetableoilThree6-inchcorntortillas,slicedintothinstrips

1teaspoonsalt1mediumonion,chopped1plumtomato,diced½greenbellpepper,diced1tablespoonchoppedjalapeñopepper(optional)8largeeggs,lightlybeaten2ouncesMontereyJackcheese,grated(about½cup)2ouncessharpCheddarcheese,grated(about½cup)

1tablespoonmincedfreshcilantro

Freshsalsa(seerecipe,page53),orstore-boughtsalsa1.Inalargeskillet,heatoilovermoderateheat.Putinonetortillastriptotesttheheatlevel;theoilisreadywhenthetortillastartstosizzleassoonasyoudropitin.Puttheremainingtortillastripsinthepanandcook,stirringconstantly,untilthey’recrispandslightlybrowned,about3minutes.Usingaslottedspoon,removethemfromtheskilletandlaythemonaplatelinedwithpapertowels.Sprinklewith½teaspoonofsalt.

2.Discardallbutabout2tablespoonsoilfromtheskillet.Addtheonion,tomato, pepper, and jalapeño, if using, and cook, stirring a few times,until softened, about 6 minutes. Add the eggs and stir, then add thetortillastripsandcook,stirringoften,foraround4minutes,untillightlyscrambled,beingcarefulnottoovercooktheeggs.

3. Stir in cheesesandcookuntilmelted, about1minute.Removepanfromheat.Sprinklewiththecilantroandremaining½teaspoonsaltandservewithsalsaontheside.

WakeUpandMakeUpSausageBiscuitsButterySausageBiscuitswithMapleSyrup

You slepton it andyou realizeyouwerewrong.Ormaybenotwrong,perse,butnotentirelyright.Soletthisgeneroushomemadebreakfast—a classic that was first published in Glamour’s Gourmet on the Run in1987—do the talking. Biscuits fleckedwith sausage and drizzled withmaplesyrupandbutterwillmeltawayanygrudges.

Makes6biscuits¼poundsweetItaliansausage

1cupall-purposeflour1½teaspoonsbakingpowder¼teaspoonbakingsoda¼teaspoonsalt⅛teaspoonfreshlygroundblackpepper2tablespoonscoldbutter,dicedinto¼-inchcubes,plusextraforserving¼cupbuttermilkMaplesyrup,forserving

1. Preheat the oven to 450°F. Remove the sausage from its casing.Crumblethemeatintoasmallheavyskillet,andcookovermedium-highheat,stirringtobreakupanylumps,untilitlosesitspinkcolor,about8to10minutes.Letcoolslightly.

2.Inasmallbowl,combinetheflour,bakingpowder,bakingsoda,salt,andpepper.Usingyourfingers,rubthedicedcoldbutterintotheflourmixturetoformcoarsecrumbs.

3.Scrapethesausageandanypandrippingsintotheflourmixture.Pour

inthebuttermilkandstirjustuntilthedoughbeginstoform,thenstopmixingtoavoidoverworkingthedough.

4. Dust your palms with flour. On a well-floured surface, knead thedough 2 or 3 times until smooth, then pat or roll out to a ¾-inchthickness.

5.Usinga2½-inchbiscuitcutterorwaterglass,cutout6biscuitrounds.Ifanyscrapsremain,gatherthemupandpatthemoutagaintoa¾-inchthickness, and cut out more rounds. Place the rounds on ungreasedcookie sheets.Bake9 to12minutes.While stillwarm,cut thebiscuitsopenhorizontally,andaddapatofbutterandadrizzleofmaplesyrup.Serve.

6. To reheat the biscuits the next day,wrap loosely in aluminum foil,thenwarmina250°Fovenfor10to15minutes.

glamourgirltipInsteadofdrizzlingthecutbiscuitswithmaplesyrup,youcanalsomakebreakfastsandwichesbyaddingasliceofcheeseandafriedegg(seeBigDaySteakandEggs,page26,forthehow-toonperfectfrying).

ImpressaCrowdHomeFriesSpicyIndian-StylePotatoes

These bright yellow, fiery-hot home fries are the Christian Louboutinheelsofbreakfastfood:colorful,rich,anddelicioustolookataswellasto eat. The jalapeño, cayenne, and curry combine to create a fantasticheat. And while they do make a great A.M. side dish alongside eggs,they’re sophisticated enough to servewith steak or chicken in the P.M.too.

Serves2asanentréeor4asasidedish1poundYukonGoldorrussetpotatoes,scrubbedandcutinto½-inchcubesSalt

4tablespoonsoliveoil2garliccloves,finelychopped2smallredoryellowonions,chopped1smallor¼largejalapeñopepper,seededandminced(about1teaspoon)Freshlygroundblackpepper½teaspoonturmeric½teaspooncayenne½teaspooncurrypowder2tablespoonsmincedflat-leafparsley(optional)1.Inalargesaucepan,coverthepotatoeswithcoldwaterandaddalargepinchofsalt.Bringtoaboilandletcookfor1minute.Drain.

2. In largeskillet,heat1 tablespoonoliveoilovermoderateheat.Addthegarlic andonionsand cookuntil pale golden, stirringa few times,about4minutes.

3. Add the potatoes and jalapeño to the skillet along with anothertablespoonofoliveoil,½teaspoonsalt,and½teaspoonblackpepper.Turnuptheheattomoderatelyhigh.Asmanyofthepotatoesaspossibleshouldbetouchingthebottomof thepan.Cookfor4minuteswithoutstirring.

4.Addtheturmeric,cayenne,andcurrypowdertotheskillet,andstiruntilthepotatoesarewellcoatedwiththespicesandturnbrightyellow.Drizzle 1 tablespoon olive oil over the potatoes and let cook,withoutstirring,another4minutes.

5. By now, a crust should be starting to form on the edges of thepotatoes.Stirtoexposemorepotatoestothebottomoftheskilletsotheycontinuetoformacrust,andcookforabout5minuteslonger.

6.Remove fromtheheat, stir in theremaining tablespoonofoliveoil,andseasonwithsaltandblackpeppertotaste.Sprinkletheparsleyontop(ifusing).

It’sCocktailHourSomewhereBourbonFrenchToastBriocheFrenchToastwithMaple-BourbonSyrup

Youmaythinkboozebeforenoonsoundsstrange(actually,wehopeyoudo), but a splash of bourbon gives this French toast recipe itswonderfully earthy sweetness. It was first published in Glamour’sGourmetontheRun,andwe’vebeentreatingourselvestoitonweekendmorningseversince.

Serves2

FRENCHTOAST

3largeeggs½cupmilk

1tablespoonbourbonGratedzestof1orange(seeGlamourGirlTiponpage34forhowtozest)or1teaspoonorangejuice½cupall-purposeflour⅛teaspoongroundcinnamonPinchofgroundnutmeg

1teaspoonbutter

Four1-inch-thickslicesbrioche,challah,Frenchbread,orwhitebreadSlicedstrawberries(optional)Afewfreshmintleaves(optional)BOURBONSYRUP⅓cupmaplesyrup1tablespoonbourbon

1tablespoonbutter1.Inashallowbowlorpieplate,whisktheeggs,milk,bourbon,orangezest,flour,cinnamon,andnutmeguntilthoroughlycombined.

2.Inalargegriddleorskillet,meltthebutterovermoderateheat,tiltingtocoatthegriddle.

3.Dip the bread, one slice at a time, into the eggmixture, turning tocoatbothsidesandgivingeachsideafewsecondstosoak.Transfertheslicestothegriddle.

4.Cook thebreadovermoderateheat, until goldenand slightly crisp,about2or3minutesoneachside.Addmorebutterasneededtopreventthebreadfromsticking.

5.Meanwhile,make thebourbon syrup: In a small saucepan, combinethemaple syrup,bourbon, andbutter.Cookovermoderately lowheatuntilthebutterismelted,about3minutes.

6.ArrangetheFrenchtoastonplates.Pourthesyrupover,garnishwithstrawberriesandmintleaves(ifusing),andserve.

glamourgirltipTomakeorangezest,justrubthemedium-finesideofagraterovertheorangeskin,stoppingwhenyougettothewhitestuff(calledthepith).

LoveYouPancakesClassicPancakeswithButterandMapleSyrup

CarolineCampionistheculinarysuperherooftheGlamourstaff.Byday,she’sthebookseditor.Bynight,sheisthepen(andpans)behindoneofourfavoritefoodblogs,devilandegg.com.Carolinebelievespancakesarelittledeclarationsofaffectionandmakesthese(shedoublestherecipe)forherhusbandandtwochildrenalmosteveryweekend.

Serves2

2cupsall-purposeflour¼teaspoonsalt

1tablespoongranulatedsugar1tablespoonbakingpowder(or½teaspoonbakingsodaifyou’regoingtousebuttermilk)

2largeeggs2cupsmilk(orbuttermilk)1to2tablespoonsunsaltedbutter,plusmoreforservingConfectioners’sugar,fordustingMaplesyrupand/orjam,forserving

1.Inamediumbowl,mixtogethertheflour,salt,granulatedsugar,andbakingpowder. Ina separatebowl,beat theeggswith1½cupsof themilk(orseetheGlamourGirlTiponpage37forinstructionsonhowtomakethepancakesevenfluffierbyseparatingthewhitesandyolks).Addthemilkmixturetotheflourmixtureandmixjustuntilcombined.Don’tovermix or the pancakes will be tough—blend just enough to get theflourmoist,evenifthemixturestaysabitlumpy.Youcanaddupto½cupmoreregularmilk(notbuttermilk)tothinthebatterifnecessary.

2.Letthebattersitfor10minutestosettle.

3. Heat a large nonstick skillet or lightly oiled cast-iron skillet overmoderately low heat. Melt ½ tablespoon butter at the center of theskilletwhereyouwillspoonthebatter(optional).

4.Spoonabout¼cupbatterintothehotskilletdirectlyontothemeltedbutter;yourpancakeshouldbeaboutthesizeofahockeypuck.

5.Cookthepancakeuntilthebottomisgoldenbrownandthebubblesonthesurfacebegintobreak,about2minutes.Usingaspatula,flipthepancakequickly.(“Havethecourageofyourconvictions!”asJuliaChildusedtosay.)Cookuntilgoldenbrown,about1minutelonger.

6. Transfer the finished pancake to a plate, cover with foil, and keepwarmonthestovewhileyoucooktherestofthebatter.Addadditionalfinishedpancakestotheplate,cover,andkeepwarm.

7. Serve the pancakes dusted with confectioners’ sugar. Pass butter,syrup,and/orjamatthetable.

VARIATION:RASPBERRY-RICOTTAPANCAKES

Caroline’s raspberry-ricotta pancakes, a variation on the classic recipeabove,are lighterandmoresophisticated.Butwhile thepancakes lookbed-and-breakfast special, youcanget all the ingredients inyour localgrocerystore(frozenraspberriesworkiffresharenotinseason).

1lemon

1pintfreshorfrozenraspberries(thawed)⅓cupplus1tablespoonsugar

2cupsall-purposeflour¼teaspoonsalt1tablespoonbakingpowder

1cuppart-skimricottacheese1¼cupsmilk

4largeeggsMaplesyrup,forserving

1.Working over amedium bowl, using a box grater or amicroplane,grate the zest from the lemon, being careful not to remove anyof thebitterwhitepith.Cutthezestedlemonintowedgesandsetthemaside.

2.Add the raspberries to thebowlwith the lemon zest. Stir in⅓cupsugar,gentlycrushingtheraspberrieswithawoodenspoon.Setasidetomaceratewhilemakingthebatter.

3. Inamediumbowl, combine the flour, salt,1 tablespoon sugar,andbakingpowder.Inanotherbowl,beatthericottawiththemilkandeggs(orseetheGlamourGirlTipbelowforinstructionsonhowtomakethepancakes fluffier by separating the whites and yolks). Add the ricottamixturetotheflourmixtureandstiruntiljustcombined.Letthebattersitfor10minutes.Gentlyfoldintheraspberrieswiththeirjuices.

4. To cook the pancakes, follow steps 3 through 5 for the classicpancakesrecipeonpage35.

5.Servethefinishedpancakeswithmaplesyrupandlemonwedges.

glamourgirltip

Caroline’sBelgiangrandma,Mamy,wasabrillianthomecookwhomadeeverythingfromsorbettorabbitstewinhertinyBrusselsapartment.Shetaught Caroline the following make-’em-fluffy trick for any kind ofpancake:Separatethewhitesandtheyolksoftheeggsandaddjusttheyolkswhentherecipecallsfortheeggs.Thenbeatthewhitesuntilstiffpeaks form.Gently fold theminto thebatterat theend,onceallotheringredientsarecombined.

I’mSoHealthySmoothieHoneydew,Pineapple,andMintSmoothie

Smoothies have gotten a bad rap lately—not surprising, since manycommerciallymade ones havemore calories than a cheeseburger. Butwhenyoumakethemathome,you’re incharge,and fewthingsareasrefreshingasfreshlyblendedfruit.We’veaddedgingeraletogiveoursalittle fizz,but ifyouwantaneven lower-calversion,useclubsoda,orevensoymilkoryogurt.

Serves2

2½cupschoppedfreshhoneydewmelon1cupchoppedfreshorcannedpineapple,drained1tablespoonagavesyruporhoney

1tablespoonchoppedfreshmint⅓cupgingerale,lemon-limesoda,clubsoda,soymilk,oryogurtSalt

6icecubesInablender,combinethefruit,agavesyrup,mint,gingerale,apinchofsalt, and the ice cubes. Blend until smooth and frothy. Pour into tallglassesandserve.

InviteMeBackMuffinsMoistBlueberryMuffinswithCrunchy-SweetCrumble

Soyou’vefinallyfinagledtheinvitationtoyourboss’sweekendplaceoryourposhestfriends’lakeretreat.GoodGuest101:Nothingsays“I’msoglad to be here” like a batch of thesemuffins. The recipe calls for somany berries, every bite will be packed with burst-in-your-mouthgoodness.Andthestreusel-likecrumbleontopjustbegstobeeatenallonitsown.Themuffinsstayfreshfordays—if they’renotdevouredassoonasyouarrive.

Makes12mediumor8jumbomuffinsCRUMBLETOPPING(OPTIONAL)½cupsugar

⅓cupall-purposeflour1½teaspoonsgroundcinnamon¼cupbutter,melted

MUFFINS

2cupsall-purposeflour

2teaspoonsbakingpowder½teaspoonsalt1stickunsaltedbutter(½cup),softened1cupsugar

2eggs

⅔cupmilk2cupsfreshorfrozenblueberries(ifusingfrozen,donotdefrostthemfirst,buttosstheminafewteaspoonsofflourbeforestirringthemintothemixinstep3)1.Preheattheovento450°F.Spraya12-cupmuffintinwithcookingsprayorlinethecupswithpaperorfoilliners;youcanalsouseeight5-ounceramekins,spritzedwithcookingspray,instead.

2.Make thecrumble topping(ifusing): Inamediumbowl,usingyourfingers,mixallofthecrumbleingredientsuntilsmallclumpsform.Putthemixture in the freezer to chill and firmupwhile youworkon thebatter.

3. Make the muffins: In a medium bowl, combine the flour, bakingpowder,andsalt.Inalargebowl,withamixeronhighspeed,beatthebutterandsugaruntilcreamy.Addtheeggsoneatatimeandbeatonmediumspeedbetweenadditionsuntilsmooth.Addtheflourmixturein2 batches, alternating with the milk, beating on low speed betweenadditionsuntiljustcombined.Foldintheblueberries.

4.Spoonthebatterintothepreparedcups,fillingallthewaytothetop.Sprinklewiththecrumbletopping(ifusing).Bakefor5minutes.Reducethe oven temperature to 375°F and bake for about 20minutes longer,untilthemuffinsspringbackwhenlightlytouchedwithafinger.Setthepanonarackandletcoolfor15minutes.Carefullyremovethemuffinsfromthepan,runningtheflatsideofaknifegentlyaroundtheirsidestoloosenthem,ifnecessary.

glamourgirltipThemuffinbattercanalsobemixedbyhand;justbesurethebutteristrulysoft,andblendtheingredientsthoroughly.

BringItAnywhereBananaBreadHomestyleBananaBreadwithApplesauceandCinnamon

Glamour photo assistant JoannaMuenz,who alsowrites the charmingfood blog simplysifted.com, has been making banana bread sinceelementaryschool.Shelovesthatit’saculinarymultitasker—perfectforbreakfast, nice for snack time, anddelish for dessert,with a dollop ofwhippedcream.Thisversioncalls forapplesauce insteadofbutterandonly the whites of the eggs, so it has all of the luscious moistnesswithouttheextracalories.

Serves4to6

3ripebananas½cupapplesauce4eggwhites

1teaspoonvanillaextract½cupgranulatedsugar½cuplightbrownsugar2cupsall-purposeflour1tablespoongroundcinnamon

1teaspoonbakingsoda¾teaspoonbakingpowder¼cupvegetableoil

1. Preheat the oven to 350°F. Lightly grease a 9-by 5-inch loaf pan.Using a blender or an electric mixer, mash the bananas. Add theapplesauce,eggwhites,vanilla,andbothsugars.Blenduntilsmooth.

2.Inamediumbowl,mixtheflour,cinnamon,bakingsoda,andbakingpowder. Slowly add the bananamixture to the flour mixture and stiruntiljustcombined,thenstirintheoilgently,untiljustblended.

3. Pour the batter into the prepared loaf pan, and bake for 50 to 55minutes.Testfordonenesswithatoothpick.Coolfor15minutesbeforeserving.

glamourgirltipBananasgetsweeterastheyripen.WhenJoannafindsthecovetedmushy,spottyones,shepeelsthem,tossestheminaZiplocbag,andfreezesthemforupto6months,touseinfuturecookingsessions.

kitchenbasics:FiveBreakfastsforVeryBusyWomen

No time for an omelet or French toast? Some of our favoritemorningmealstakeonlyseconds.

SAVORYAVOCADOSANDWICH

1slicemultigrainbread½avocado,slicedOliveoilSeasaltDriedredpepperflakes

1.Toastbreadandtopwithavocado,oliveoil,andapincheachofseasalt and red pepper flakes. The combowill give you energy and keepyourmid-morningcravingsincheck.

MIDDLEEASTERNDELIGHT

1quartplainlow-fatyogurt1to2piecesofpitabreadOliveoilSeasaltDriedmintororegano

1.Thenightbefore,setacolanderlinedwithcheeseclothoverabowl,and pour in the quart of yogurt. Refrigerate overnight. The next

morning, your colander will be filled with a mound of creamy, thickMiddleEasternspreadcalledlabneh.

2. Spread a spoonful of labneh on pita bread. Sprinkle it with a fewdropsofoliveoil,apinchofseasalt,andsomedriedmintororeganoifyoulike.

WINTERWARMER

This hearty oatmeal is easy, has awonderfully nutty texture, andwillkeep yougoing allmorning.You canmake it super-fast, evenwithoutbuyingthosejust-add-waterinstantoatmealpackets.

½cupoats(eitherregularorquick-cooking)

1tablespoonbrownsugar¼teaspoongroundcinnamonSalt½to¾cupwater(dependingonhowthickyoulikeyouroatmeal)HoneyFreshordriedfruitNuts

1.Mixoatswithbrownsugar,cinnamon,andadashofsalt.

2.Ifusingregularoats,addwaterandmicrowaveforthreeminutes;forquick-cookingoatsaddboilingwaterandjuststiritin.Lettheoatmealrestforaminuteortwo,thendrizzleitwithabitofhoneyandfreshordriedfruitandnuts.

INSTANTENERGYFRUITCUP

½apple½pear½cupredseedlessgrapes

1tablespoonhoney½tablespoonfreshlemonjuiceSlicedkiwiPomegranateseeds

1. Cut apple and pear into bite-size chunks and place in a bowl. Addgrapes, along with honey and lemon juice. Throw in sliced kiwi orpomegranateseedsifyouhavethem.

2.Toss,andvoilà:a5-minutefruitcup,loadedwithjuicinessandfiber.

MADDASHPB&A

Spoonfulofpeanutbutter

1apple1.Ifyouhaveexactlytensecondstogetoutthedoor,chopanappleinhalf, then smear on some peanut butter. The pairing of fiber-richcarbohydrates fromtheappleandproteinfromthepeanutbutter takeslonger todigest than just carbs alone, so you’ll feel the energy lift forlonger.

nibbles

AnyExcuseforaPartyPigsinaBlanketCocktailSausageswithRosemaryandSpicyMustard

Cananyonereally resistporkwrapped inpastry?Fine.Good for them.We can’t.Try this twist,whichusesmini sausages thatyou sautéwithfresh rosemary and serve with spicy Dijon mustard for dipping. Theupdatedversionisgrown-upenoughtoimpressyourmostsophisticatedfriends,butcloseenoughtotheoriginaltoleaveyourinnerchild(oranychild)satisfied.

Serves8to10

2tablespoonsoliveoil18to20cocktailsausages,suchasViennasausages(breakfastsausagescutinto2-inchlengthsarefinetoo,asarefull-sizesmokedsausagescutthicklyonthebiasinto2-inchlengths)

1teaspoonmincedfreshrosemary

Cookingspray

2packagespreparedcrescentrolldoughDijonmustard,forserving

1.Preheattheovento375°F.

2.Heattheoliveoilinacast-ironskilletovermoderatelyhighheat.Addthesausagesandcook,stirringafewtimes,untilbrownedonallsides,about5minutes; ifusinguncookedsausage,cookforanother10to12minutes.Inthelast2minutes,stirintherosemary.Transferthesausagestoaplatelinedwithpapertowelsandsetaside.

3. Lightly coat a baking sheetwith cooking spray.Unroll the crescentrolls and cut each triangle into3 equal strips. Set the sausages on thestrips and roll up. Arrange the sausage rolls 2 inches apart on thepreparedbakingsheet.

4.Bakeforabout15minutes,rotatingthebakingsheethalfwaythrough,untilthedoughispuffedupandgoldenbrown.Serveimmediately,withDijonmustard on the side.Refrigerate any leftover crescent dough forbreakfast.

Hostess-in-a-HurryCrostiniBroiledBaguetteToastswithAssortedToppings

FormerGlamour editor and cookbook contributorErinZammettRuddyloves to entertain, but always manages to underestimate how long ittakestogetthemealonthetable.Sherarelyservesdinnerbefore9:00P.M. (or, if she’s being completely honest, even later). That said, herguests never starve, thanks to her signature starters: little toasts (akacrostinis)withyummythingspiledontop.Youcanliterallyputanythingon these cuties—even the white bean dip from page 54—to make aninstant hors d’oeuvre that will keep your guests happy till dinner.Wheneverthatis!

Serves8

2largebaguettes,slicedinto¾-inchthickpieces4garliccloves,peeledandcutinhalfcrosswiseOliveoilfordrizzlingKoshersaltandfreshlygroundblackpepper

1.Preheatthebroiler.

2. Working in batches, arrange the baguette slices on a baking sheet(youcanlinethesheetwithfoilforeasiercleanup).

3.Placethebakingsheetunderthebroilerfor1½to2minutes,untilthebaguette slices are just golden. Remove the baking sheet from thebroiler, andusing tongs, flip the slices.Return thebaking sheet to thebroilerandtoastfor1minutelonger.Watchcloselysothetoastsdon’tburn.

4. Pierce a garlic clove halfwith a fork so that the cut side is facing

outward.Usethecutsidetorubthetoasts.(Ifthetoastsaretoohottohandle,holdthemwithakitchentowel).Replacethegarlicclovewithafreshhalfasneeded.

5. Drizzle the toasts with olive oil and sprinkle with a little salt andpepper. Then add one of the toppings below or your own favoritecombination. (The toppings below are well seasoned, so youmay notneedtosaltandpepperthebreadbeforeyouaddthem.)TOPPINGS

TOMATOANDBASILCROSTINI

2mediumtomatoes,diced1½tablespoonschoppedbasilleaves

1tablespoonroughlychoppedcapers½tablespoonfinelychoppedredonion

Inamediumbowl,mixtogethertomatoes,basil,capers,andredonion.Drizzlewitholiveoilandaddkoshersaltandfreshlygroundpeppertotaste.Spoonontotoasts.

PARMIGIANO-REGGIANO,ARTICHOKE,ANDLEMON-MAYOCROSTINI

8teaspoonsfreshlygratedParmigiano-Reggianocheese2artichokeheartsfromajar,drainedandquartered1tablespoonmayonnaise

1tablespoonlemonjuicePile 1 teaspoon Parmigiano-Reggiano on each toast and broil it untilmelted,about1minute.Topeachtoastwithaquarteredartichokeheart,

and drizzle with a bit of lemon-mayonnaise sauce (1 tablespoonmayonnaiseblendedwith1tablespoonlemonjuice,andapincheachofkoshersaltandfreshlygroundblackpepper).

LEMONYGOATCHEESEWITHOLIVESANDDILLCROSTINI4ouncesgoatcheese,atroomtemperature

1½teaspoonslemonzest

8teaspoonschoppedkalamataolives

Freshdill

Mix4ouncesgoatcheesewith1to1½teaspoonslemonzestandapinchoffreshlygroundblackpepper.Spreadontotoastsandtopeachwith1teaspoonchoppedkalamataolivesandafewsprigsoffreshdill.

OTHERTOPPINGVARIATIONS

Try goat cheese toppedwith sliced, roasted red peppers from a jar orcreamcheesetoppedwithsmokedsalmonanddill.

glamourgirltip

Tomakelemonzest,justrubthemedium-finesideofagrateroverthelemonskin,stoppingwhenyougettothewhitestuff(calledthepith).

SuperBowlGuacamoleTangyAvocadoDipwithRedOnion,Cilantro,andLime

Thiscrowd-pleasingguaccanbemadeaheadoftimesoyoudon’tmissaminuteofthegame(orthecommercials,ifthat’syourthing!).Tokeepitfromturningbrownbeforeyoueatit,covertheguacwithplasticwrap,makingsuretheplastic touchesthesurface,untilyou’rereadytoserveit.

Serves4

2ripeavocados,halvedandpitted

1tablespoonfreshlimejuice¼cupfinelychoppedredorVidaliaonion¼cupchoppedfreshcilantro1jalapeñopepper,seededandfinelychopped(optional)½cupfinelychoppedtomato(optional)SaltTortillachips,forserving

1. Scoop the avocados from their shells into a serving bowl. Sprinklethemwithlimejuice.Usingapotatomasherorafork,mashthemtoacoarsepuree.

2.Stirintheonionandcilantro,alongwiththejalapeñoandtomato(ifusing);addsalttotasteandadditionallimejuice,ifdesired.Servewithtortillachips.

glamourgirltipTojudgetheripenessofanavocado,justgiveitasqueeze:

thefleshshouldgivealittlewhenyoupressonitbutnotbetoosoft.

MakeItintheCarArtichokeDipCreamyArtichokeandCheesePartyDip

Glamour.com editor Lindsey Unterberger invented this moveable minifeastoneeveningwhile running late toa friend’sbirthdaycelebration.She does the stirring part of the recipe in the car (she’s not the onedriving!), and thenmicrowaves it when she gets to the party. All herfriendsloveit;yourswill,too.

Serves4

One6-ouncejarmarinatedartichokehearts½cupfreshlygratedParmigiano-Reggianocheese¼cupmayonnaise(noMiracleWhip!)¼cupsourcream1tablespoonmincedflat-leafparsley,plusmoreforgarnish(optional)SaltandfreshlygroundblackpepperCrackersorbaguetteslices,forserving1.Athome,draintheartichokeheartsandcoarselychopthem.

2. Transfer to a medium bowl and add the Parmigiano-Reggiano,mayonnaise,sourcream,andparsley.(Now’sthemomentyoucanheadto the car if youneed to.)Mix until combined. If preparing thismorethanahalfhourbeforeyouleavefortheparty,refrigerateuntilreadytouse.Saltandpeppertotaste.

3. Once you’re near amicrowave, cook on high for 1minute and 30seconds until the cheese hasmelted, stirring at 30-second intervals toensure even heating. (Since microwave cooking times vary, you mayneed an additional 20 or 30 seconds to melt the cheese adequately.)Garnish with additional minced parsley and black pepper, if desired.Servewithcrackersoraslicedbaguette.

Yes,IMakeMyOwnSalsaFreshHomemadeSalsawithTomato,Cilantro,andJalapeño

Muchaswelovetheeaseofstore-boughtsalsa,itpalesincomparisontotheDIYkind.Literally.Thebrightcolorsofthesefreshingredientsampupthelookaswellastheflavor.Allyouneedarefouringredientsandasharpknife—oraboxgrater.WhenGlamour seniorbeauty editorBazeMpinjamadethissalsaforherCincodeMayoparty,shehadtorefillthebowl four times to keep up with her guests’ insatiable scooping. Bewarned!

Makesabout3cups

4largeplumtomatoes,halved½smallredonion¼cupchoppedfreshcilantro¼jalapeñopepper,minced(orless,totaste),orhotsauce,totasteSaltandfreshlygroundblackpepperFreshlimejuice

1.Remove thepulpand seeds from the tomatoes (bygently squeezingthe halves), then cut them into½-inch cubes; alternatively, for a lesschunkysalsa,grate themonthe largeholesofaboxgrater,discardinganyleftoverskins.Youcanuseafoodprocessorinstead,butmakesurenottooverlypureethetomatoes.

2.Cut theonion into¼-inchdiceorgrateon the largeholesofaboxgrater.

3.Inaservingbowl,combinethetomatoesandonionwiththecilantro

andjalapeño(orhotsaucetotaste).Mixwell,andaddsalt,pepper,andlimejuicetotaste.

GetSkinnyDipLemonyWhiteBeanDipwithArugula,Garlic,andSeaSalt

As Glamour’s health blogger, Sarah Jio is always searching for newsnacksthatA)arehealthy,butB)don’ttastelikecardboard.Thisrecipeis a winner on both counts. The arugula provides plenty of pepperyflavor and the white beans are packed with fiber—which keeps youfuller longer.Thedip in fact is sorich,youwillnotbeable to tell it’sgoodforyou.Noonewill.

Serves4to6

3cupspackedarugula3to4garliccloves2to3tablespoonsoliveoil

2tablespoonslemonjuiceSaltandfreshlygroundblackpepperOne15-ouncecanwhitebeans,suchascannelliniorGreatNorthernbeans,preferablylow-sodiumWholewheatcrackers,pitachips,ortoastedpitabread,forserving1.Inafoodprocessor,combinethearugula,garliccloves,oliveoil,andlemonjuicewith¼teaspoonsaltandpulseuntilsmooth.

2. Add the beans and pulse until they are chunky, not pureed. Scrapeintoaservingbowlandseasonwithsaltandpeppertotaste.Servewithwholewheatcrackers,pitachips,ortoastedpitabread.

glamourgirltipThisdipcanalsobemadeinablender.Justchopthearugulabeforepureeingit,forasmootherconsistency.

Dinner’sComingGlazedNutsNutsSpikedwithCinnamonandCayenne

CookbookcontributorSalmaAbdelnourspentyearsasaneditoratFood&Winemagazine andwrites a blog called SalmaLand,where she tellspeoplewhere toeatout inNewYork.She’sgotserious foodiecred, sowhen she invites friends over for dinner, they come—hungry. Whileshe’s whipping up something fantastic, like Moroccan couscous withlamb(page114),sheputsoutthisbowlofnuts.Alittlebitspicy,alittlebit sweet, they are the perfect way to stave off hunger. Make ’emyourself—andwatch’emdisappear.

Makes2½cups

3tablespoonssugar½teaspoongroundcinnamon½teaspooncayenne¼teaspoongroundnutmeg½teaspoonsalt

2tablespoonsbutter2½cupsnuts,suchasalmonds,pecans,walnuts,hazelnuts,and/orcashews(oramix),shelled1.Inasmallbowl,mixthesugar,spices,andsalt.

2.Linealargerimmedbakingsheetwithwaxpaper. Ina largeskillet,heatthebutterovermoderateheatuntilmelted.Addthenutsandcook,

stirring,untildarkenedandfragrant,about5minutes.Ifthenutsbegintodarkentooquickly,lowertheheat.

3.Add the spicemixture to thenuts, and cookover lowheat, stirringfrequently, until richly fragrant and toasted, about 10minutes longer.You’ve got to watch the pan constantly since you’ll be heating sugar,whichburnsquickly.

4. Spread the nuts out onto the prepared baking sheet and let cool.Breakupthenutsbeforeserving.

Two-BiteTeaSammiesBritish-StyleCrustlessTeaSandwiches

There are many things that Glamour editorial development directorSusanGoodall,who ishalf-British, likes about tea sandwiches.They’retiny, tidy,andrequirenomorethantwobites,shesays—makingthemtheperfectmidafternoonsnack.Aproperteasandwich,sheadds,isalsoneveroverstuffedwithfilling,meaningnodrips,stains,ormessifyou’reserving to guests. But you know what’s best about these mini meals?“They’re cute,” says Susan. “And there isn’t enough cute food in thisworld.”

Makes16teasandwiches

SANDWICHES

8thinsliceswhitesandwichbread,crustsremovedSPREAD3ouncescreamcheese2tablespoonschoppedchivesordill

1teaspoonlemonjuice

Saltandfreshlygroundpepper

CUCUMBERANDSALMONTOPPING

1thinlyslicedseedlesscucumber

¼poundthinlyslicedsmokedsalmon

PROSCIUTTOTOPPING

¼poundthinlyslicedprosciutto

CUCUMBERANDWATERCRESSTOPPING

1thinlyslicedseedlesscucumber

Watercressleaves

1.Stirtogetheringredientsforthespreadmixture.

2. Spread 4 bread slices with about 1 tablespoon of cream cheesemixture. Top each slice with your choice of cucumber and salmon,prosciutto,orcucumberandwatercresstoppings.

3. Place the remaining 4 bread slices over the toppings and presstogether to form 4 sandwiches. Using a large serrated knife, cut eachsandwich into 4 squares or triangles. Arrange tea sandwiches on aservingplate.

4.Ifyouaren’tservingthesandwichesrightaway,keepthemmoistbycovering themwithadamppaper towelandwrappingwitha layerofplasticwrap.Keepchilleduntilreadytoserve.

VARIATION:EGGSAMMIES

3largehard-boiledeggs,shelledandfinelychopped1teaspoonwhitetruffleoilorasquirtoffreshlemonjuiceandsprinklingofchivesorpaprika

3tablespoonsmayonnaise

Saltandfreshlygroundpepper

1. Combine all egg spread ingredients and spread on 4 bread slicesinstead of cream cheese mixture. Top each slice with prosciutto,watercressleaves,orsmokedsalmon(nocucumber).Placeremaining4breadslicesoverthetoppingsandpresstogethertoform4sandwiches.

glamourgirltip

Truffleoil is expensive. It’ll runyoubetween$10and$25 for a smallbottle at gourmet grocery stores or online from a vendor likeamazon.comorSurLaTable.Butshouldyoubuyitforthisrecipe,youmayfallinlovewithitsearthy,mushroomyflavor.Storeitinthefridge;it should last three to six months. Besides using it in these teasandwiches,youcanaddateaspoonoftruffleoiltomacandcheeseormashed potatoes. (Truffled mac and cheese is a current high-endrestaurantobsession.)Bonappétit!

All-Grown-UpDeviledEggsSpice-StuddedDeviledEggswithSweetPaprika

When she’s not crunching numbers as Glamour’s editorial businessmanager,EilishMorley is agirlwithapassion forvintage. “I’m reallyinto the fifties,” she says. “Furniture,dresses . . . I loveanythingwiththat retro-chic vibe, and these eggs definitely fit the bill.” Eilish saysservingdeviledeggsatpartiesmakesherfeellikeagrown-up—agrown-upwhoknowshowtohaveagoodtime.Foronething,they’rea littlemore sophisticated than chips and salsa. For another thing, thepresentation looks fancy—but you can actually fake that swirly eggtoppingeffectwithaZiplocbag.

Serves12

12largeeggs½cupmayonnaise2tablespoonsfinelychoppedshallots2teaspoonsredwinevinegar

2teaspoonsDijonmustard1teaspoonColman’smustard(dry)1tablespoonfinelychoppedchives

1tablespoonfinelychoppedflat-leafparsley

½teaspooncurrypowder(preferablyMadras)½teaspoonsalt¼teaspoonblackpepper⅛teaspooncayenneSweetsmokedpaprika,forsprinkling1.Inalargesaucepan,combinetheeggswithenoughcoldwatertocoverby2inches.Bringtoaboil,thenturntheheatdowntolowandcooktheeggsforexactly10minutes.Carefullypouroffthehotwater,thenshakethesaucepansotheeggsbumpintoeachothertocracktheshells.Runcoldwaterovertheeggsuntiltheyarecoolenoughtohandle.

2.Peel theeggsunder runningwater.Cut theeggs inhalf lengthwise.Spoonouttheeggyolksandaddtoalargebowl.Arrangethewhitesona platter. Mash the yolks with a fork. Add the remaining ingredientsexcept the paprika. Using a rubber spatula, stir the yolk mixturethoroughlyuntilsmoothandwellblended.

3. Spoon theyolkmixture intoa resealableplasticbag. Snipa¼-inchtriangle off the corner of the bag with scissors, then twist the bag toforcetheeggmixturetowardtheopening.Holdinganeggwhiteinonehand and the bag in the other, squeeze the egg yolkmixture into thehalved egg white in a circular motion. Fill the remaining egg whites,then sprinkle with paprika. The eggs can be served immediately orcoveredandrefrigeratedupto8hoursbeforeserving.

kitchenbasics:HowtoMakeaPerfectCheesePlate

Anartfullyarrangedcheeseplate—toservewithdrinksbeforedinner,orafter,garnishedwithgrapes—isathingofbeauty.Itgivesyouachancetoshowoffyourfabuloustaste,evenwhenyou’rerunningaroundattopspeed trying to get dinner ready. Specialty cheese shops are magicalplaces,butthesedaysyourlocalsupermarkethasdecentchoicestoo.

WHATTOBUY•Lookforvariety.Pickcheesesthataredifferentinshape,size,color,and texture—ideally a mixture of firmer cheeses, like aged Gouda,manchego, or Parmigiano-Reggiano; and softer cheeses, like freshmozzarella,taleggio,orchèvre(that’sjustFrenchforgoatcheese).

•Don’tbeshy.Ifyou’renotfamiliarwithacheese,askforatasteofitattheshopbeforeyoucommittobuyingit.(Atthesupermarket,goatcheese, Parmigiano-Reggiano, and a blue cheese likeGorgonzola aresmartbets.) •Buyenough. Three kinds of cheese should be enoughfor a small get-together; for a larger gathering, pick up five or sixvarieties.Asforquantity,countoneachpersoneating2to3ouncesofcheesetotal.

HOWTOARRANGEIT•Serveat room temperature. Cheeses simply taste best thatway.Atleastanhourbeforetheparty,takethecheesesoutofthefridgeandkeep themwrappeduntil serving time.Line themuponaplatterorcuttingboardfrommildesttostrongesttasting,orjustsetthemupina

waythatpleasesyoureye.

•Give each cheese its own knife. You can cut a few slices of eachcheese on the board, but leave the restwhole and let guests do theslicing.

WHATTOSERVEALONGSIDE•Pairwithcrackersorbread.Walnutorraisinbreadis fantastic,butothertricked-outbreadsandcrackersthatinvolveseedsorherbswilldistractfromthetaste.

• Add extras: Try a bunch of red or golden grapes or sliced pears,toastednuts,Medjooldates,orfreshfigs.Chutneyslikefigormango,jamsliketomatoorsourcherry,andgood-qualityhoneyaredeliciouswithcheesetoo.Ifyou’reservingthecheeseplateasanhorsd’oeuvre(notafterdinner),savoryextraslikeolivesandroastedredpeppersarenicego-withs,servedinseparatelittlebowls.

BUTREMEMBER...

You can add all these bells and whistles—or you can just buy threeglorious cheeses and a baguette, and call it a day. Virtually everyonelovescheese,andeveryonewillbehappy.

drinks

BreakfastinBedMimosaTropicalFruitSorbetandChampagneCocktail

Ifthelasttimeyousippedaglassofanythinginbedwaswhenyouwereten and had the flu, and the glass was filled with flat ginger ale andservedtoyoubyyourmom,well—forgetallthat.Formorningsthatcallforanadultbreakfastinbed,whipthismimosaupinseconds.No,wait,betteridea:Havesomeoneelsewhipitupforyou.GlamourstafferRanyaBarrett'shusband,Dave,did just thatonherbirthday. “Heavenly,” shereports.Goodboy.

Serves2

¼cuppassionfruitsorbetormangosorbet,ormoretotaste

1half-bottlechilledchampagneorProsecco1. In themicrowave or in a small saucepan,melt the sorbet over lowheat,stirringoccasionally,until just thawed.Pour2tablespoonssorbetintoeachof2champagneflutes.

2.ToptheglasseswithchampagneorProsecco,addingmoresorbet,asdesired,tosweetenthemimosa.Stirgentlyandserverightaway.

BrunchatMyPlaceBloodyMaryBuildYourOwnBloodyMaryBar,withMix-insandGarnishes

HieroglyphicssuggestthatCleopatrasippedBloodyMaryswhiledishingwithherbestgirlfriends,andmedieval texts showKingArthur servingthemwhen theRoundTablewas chillaxing.Neither of these things istrue,ofcourse—but theycouldbe,since thisdrink’salchemyofvodkaandtomatojuiceontherockshascometobecodeforrelaxed,gab-filledmeals.BloodyMarysare theperfect combinationof savory, spicy, andtangy,andareoneofthosefewdrinksthatreallycanbeenjoyedinthemorning.

Serves4

1½cupstomatojuice¾cupvodkaJuiceof1lime(2to3tablespoons)2tablespoonsWorcestershiresauce

1tablespoonpreparedhorseradish⅛teaspoonTabascoSalttotasteFreshlygroundpeppertotasteIcecubesLimewedges,forgarnishCelerystalks,forgarnish(optional)1.Inalargepitcher,combineallingredientsexcepticeandgarnishes.

2.Fillglasses (preferablyhighball,butany tallglasswilldo)with ice,thenpourintheBloodyMarys;garnishwithlimewedgesand/orcelerystalksandserve.

glamourgirltipIfyou’reentertainingagroup,setupaBloodyMarybarandletyourguestscustomizetheirowndrinksinsteadofmixingthemyourself.Placeindividualglassesonthebarnexttoabigbowlfilledwithice.Presentthetomatojuiceinaglasspitcher.Setabottleofvodkanexttoit(orpourthevodkaintoapitcher),andplaceashotglassnearbysoguestscanmeasuretheirownquantity.ServetheWorcestershire,horseradish,Tabasco,salt,andpepperinsmallbowlswithspoons,orlineupalltheingredientsinthecontainerstheycamein.Arrangethelimewedgesandcelerystalksinseparatebowls.

ForgettheMistakeYouMadeatWorkMargaritaPinkWatermelonMargarita

“I’m sorry” works. So does “It’ll never happen again.” But for thosenightswhenyou’reobsessing,werecommend...tequila.Mixupthesebabiesandrealizethatyoudidnotgetfired.Weallscrewupsometimes.KennedyhadtheBayofPigs;youhadthis.Feelingbetter?Drinkmore.Forgiveself.

Serves4

3cupschoppedwatermelonJuiceof10limes(¾to1cup)⅓cupsugar2cupsicecubes

1cuptequila½cupGrandMarnierortriplesec1.Inablender,combinethewatermelon,limejuice,sugar,andiceandblenduntilsmooth.

2.AddthetequilaandGrandMarnierortriplesecandpulsetoblend.(Ifyourblender is toosmall,pourtheblendedwatermelonmixture intoapitcherand stir in thealcohol.)3. Fill tall glasseswithmore ice.Pourthemargaritasoverandserve.

glamourgirltipTosaltaglass,spreadathinlayerofsaltinashallowdish.Moistentheedgesof4glasseswithalimewedgeanddiptheminthesalt.Taptheglassestoremovetheexcesssalt,thenfillthemwithiceandmargaritamixture.

ManTroubleMojitoWhiteRumandMintCocktail

Threedaysaftergoingoutwithanewguyshereallyliked,foodbloggerandphotoassistantJoannaMuenzgot this text:“HeyJoJo.”Hmm.Noone calls her JoJo. Was he being flirty? Or did he only see her as afriend?Andwhydidhewaitsolongtosendit,anyway?Joannaandherroommates debated—and made themselves a batch of these deliciousrumcocktailsalong theway. In theend, theywerestillbaffled,butatleast they had a favorite new cocktail in common.Mix it up the nexttimeurtxtdbyavconfsngmn.

Serves2

20mintleaves,plus2mintsprigs,forgarnish4tablespoonsfreshlimejuice(from2to3limes),plus2limeslices,forgarnish

2tablespoonssugar¼cupwhiterumCrushedice½cupclubsoda

1. In each of two tall glasses, combine 8 to 10 mint leaves with 2tablespoons fresh lime juice and 1 tablespoon sugar. Crush the mintleavesintothemixturewithawoodenmuddlerorthebackofaspoonuntilthesugarisfullydissolved.

2.Add⅛cupwhiterumtoeachglass,andlotsofcrushedice.Topeach

glasswith¼cupclubsodaandstir.

3.Garnisheachglasswithamintsprigandalimeslice,andservewithastraw.

GlamourGimletCucumberGimlet

FamedchefCharliePalmer’sbarandrestaurantAureoleistwentystepsfromGlamour’s office door. It’s a luxe, and expensive, place, but thedrinks are career-girl affordable. As a result, the bar has become ourCheers,andthiscoolcucumbercocktail isastafffavorite.Serveitatacocktail party—ideally outdoors, in the summertime—and you’ll feelmilesandmilesawayfromyourin-box.

Serves4

¼cupplus2tablespoonssugar¼cupplus2tablespoonswater2largecucumbers

1cupgin4tablespoonsfreshlimejuice(from2to3limes)1cupicecubes

4limeslices1. To make a simple syrup, combine the sugar and water in a smallsaucepanandbring toaboil, stirringuntil the sugar is fullydissolved.Removefromheat,transfertoabowl,andrefrigeratefor15minutes,oruntilcool.

2.Meanwhile, slice four¼-inch-thick slices from1 cucumber, and settheslicesaside.Peelandcoarselychoptheremainingcucumber;pureethechoppedpiecesinafoodprocessoruntilsmooth.Placeafinestraineroveralargebowl,andpourthepureeintothestrainer,pressingonthesolids.Discardthesolids.

3.Pour1cupoftheresultingcucumberjuice(youmayhavesomeleftover) into a pitcher, alongwith the gin, lime juice, and chilled sugarsyrup.Addtheice,andmixalltheingredientsthoroughly.

4. Strain into 4 small glasses (martini ones if you have them), andgarnish each glass with lime slices and the reserved cucumber slices.(Optional:Dipthereservedcucumberslicesinsaltbeforeusingthemasagarnish.)Serve.

glamourgirltip

Ifyoudon’twant tomake simple syrup,youcan sweeten this cocktailwith3 tablespoonsof agave. Itmaygive the cocktail a slightlydarkercolor,dependingonthesyrupyouuse.

ThanksforHelpingMeMoveMicheladaSpicyMexicanBeerCocktail

IfaBloodyMaryandaCoronahadababy,thatbabywouldtastelikeamichelada.Spicy,salty,tangy,andthirst-quenching,thisMexican“beercocktail”istheperfectthingtoservesweatyfriendswho’vejusthelpedyouhaulyouroverstuffedboxes.Pairitwithsometostadas(p.115)andhomemadeguac(page51),andthey’llprobablyhelpyouunpacktoo!If you’re feeling lazy, you canmake a simplifiedmichelada just by

mixing the lime juiceand thebeer—the result is refreshing, tasty, andeasy.

Serves2

Salt⅓cupfreshlimejuice,plus1limewedgeIcecubesTwo12-ouncebottlesbeer,preferablyaMexicanbeerlikeCorona1½teaspoonsWorcestershiresauce2to2½teaspoonsTabascoorotherfavoritehotsauce

1teaspoonsoysauce

Freshlygroundpepper

1. Spread enough salt into a small, shallowplate so that it covers thebottom.

2.RunthelimewedgealongtherimsoftwohighballglassesorMasonjarstowetthem,thendiptherimsoftheglassesintothesalt.

3.Placeafewicecubesineachglass.Then,ineachglass,pourabottleofbeer,halfthelimejuice,¾teaspoonWorcestershire,1teaspoonhotsauce(orslightlymoreifyoulikethedrinkextra-spicy),½teaspoonsoysauce,andsaltandpeppertotaste.Stirandserve.

SexyCityCocktailClassicManhattanwithMaraschinoCherries

WhyistheManhattansucharomanticclassic?Letuscountthereasons.There’s the glamorous-sounding name (“I’ll Take Manhattan!”). Thelusciously grown-up taste (those bitters!). And the fact that bothmenandwomenseemtolovethedrinkequally.Besides,it’ssexy,aholdoverfrom a world before Facebook flirting and friends with benefits . . .whichisaworldweallshouldvisiteverynowandthen.

Serves2

Icecubes½cupblendedwhiskey,suchasSeagram’s7¼cupsweetvermouth

2dashesangosturabittersMaraschinocherriesor2stripslemonzest,twisted,forgarnish1.Fillacocktailshaker(oratallglass)halfwaywithice.Addalltheingredientsexceptthegarnish.

2.Shake(orstirwellifyou’remixingthedrinkinaglass)for15to20seconds,thenstrainintotwomartiniglasses.Garnisheachglasswithamaraschinocherryorlemontwistandserve.

StyleonaBudgetWhiteSangríaSpanishWineCocktailwithFreshFruit

It’s one of the great freeing realizations of a woman’s life: theunderstandingthatpricierwinesaren’talwaysbetterwines.Andit’strue!You can get a great bottle of wine for under $15.We like sauvignonblancfromNewZealand,riojafromSpain,orsyrahfromCalifornia.Bestof all, when your budget is especially tight, you can make delicioussangríaoutofcheapwine,andnoone—butnoone—willcomplain.

Serves4

One750-mlbottledrywhitewine,suchassauvignonblancorpinotgrigio½to1cupbrandy,totaste¼cupsugar2limes,slicedintothinrounds2lemons,slicedintothinrounds1orange,slicedintothinrounds1greenapple,sliced1smallbunchwhitegrapes,removedfromtheirstems,slicedinhalf

1cupseltzer

Icecubes

1.Inalargeglasspitcher,combinethewine,brandy,andsugar,stirringuntilthesugarisdissolved.

2.Add the fruit and seltzer to thepitcher.Let the sangríamarinate intherefrigerator for1 to2hoursbeforeserving.Addice to thepitcher,stir,andserve.

SummerinaGlassLemonadeTartNonalcoholicStrawberryLemonadewithFresh,SweetBerryPuree

Our pregnant friends inspired this nonalcoholic drink. Nomatter howcute thatbabybumpgets,ninemonthswithoutcocktails isabummer.Enterthisfruitytwistonold-fashionedlemonade.It’smuchmorespecialthanseltzer—and,ifanyoneisdrinking,alsoworksnicelywithashotofrummixedin.

Serves6to8

⅔cupsugar

5cupscoldwater

Zestfrom2lemons

1cupfreshlemonjuice(from5to7lemons)1pintstrawberries(freshorfrozen),choppedinhalfandwiththehullsremoved

2dozenicecubes1. In a medium saucepan, combine the sugar, 1 cup water, and thelemonzest.Simmergentlyovermoderateheat for10minutes; transfertoabowlandletcool.

2.Strainthesyrupintoa2-quartservingpitcher.Stirinthelemonjuiceandremaining4cupswater.

3.Inablender,pureethestrawberries.

4.Pourthestrawberrypureeintothepitcher,stirintheice,andserve.

glamourgirltip

Tomakelemonzest,justrubthemedium-finesideofagrateroverthelemonskin,stoppingwhenyougettothewhitestuff(calledthepith).

soups&salads

FeelBetterFastChickenSoupHotandSourChickenSoupwithCilantroandSnowPeas

Toosick to leave thecouch?Get theman inyour life tomake this foryou—therecipeisthateasy.FirstpublishedinGlamour in2007, ithasbecome a comfort-food favorite because it pairs that classic ofgrandmotherseverywhere—chickensoup—withamodern,Asian-infusedtwist.Thehotsaucewillclearyourhead,andtheleftoversaredeliciousenoughtoservetoguests...whenyoufeelwellenoughtohavethem.

Serves2to4

6cupschickenstockorlow-sodiumbroth1shallot,minced2garliccloves,minced

1teaspoonfinelygratedginger½tablespoonSrirachahotsauce(Youcanuseanyhotsauce,butwelovethiskind,availableatmoststores.)1bunchcilantro,rinsedandretiedwithstring,plus¼cupmincedfreshcilantroleavesforgarnish(optional)1boneless,skinlesschickenbreast3tablespoonslimejuice(from1to2limes)½cupChinesesnowpeasorsugarsnappeas,stemsremoved,peaschoppedinto1-inchpieces1smallbunchbroccoli(optional),cutintofloretsOne10-ounceboxdriedeggnoodles(optional)Saltandfreshlygroundpepper

1. In amedium casserole orDutch oven, bring the chicken stock to aboil with the shallot, garlic, ginger, Sriracha, bunch of cilantro, andchicken breast. Turn the heat down to low and simmer for about 6

minutes.

2.Flipthebreastover.Addthelimejuice,snowpeas,broccoli,and/ornoodles (ifusing),and simmeruntil thechicken is cooked throughout,about 5minutes, slightly longer for thicker chicken breasts.When thebreast is fully cooked (slit itwith a knife tomake sure), use tongs totransfertoacuttingboardandsliceintothin,bite-sizepieces.

3.Return themeat to the soup. Simmer for5minutes longer.Discardthebunchof cilantroandadd salt, pepper, lime juice, andSriracha totaste.Garnishwithmincedcilantro,ifdesired,andserve.

NoStoveRequiredGazpachoClassicTomatoGazpacho,withSweetCornandMangoVariations

TroyDunham,whoworks inGlamour’s art department, lives in a tinyapartment with no air-conditioning. Come summer, he used to puthazard tape on his oven and go into bunny mode: eating only salad,salad,andmoresalad.Untilhelearnedtomakegazpacho,thatis.Whileclassic gazpacho is red (made with tomatoes), we’ve added two funyellow-orangevariationshere—asweetcorngazpachoandamangooneaswell.Troyservesthemtofriendswithplantainchips,butthey’realsonicewithasimplesaladandbaguetteslices.

Serves2to3

1poundripetomatoes1cucumber,cutinhalflengthwise,seedsscoopedout

1cupcoldwater1scallion,finelychopped1garlicclove,minced¼cupfinelychoppedfreshcilantro

2tablespoonslimejuice

1tablespoonredwinevinegarorsherryvinegar½teaspoonsalt¼teaspoonfreshlygroundblackpepperPlantainchips,forserving(optional)

1. Roughly chop 1 tomato and 1 cucumber half, and puree them in ablenderorfoodprocessorwiththecoldwater.Pourthemixturethroughawire-meshsievesetoveralargebowl,pressingonthesolids.Discardthesolids.

2.Finelychoptheremainingtomatoesandcucumberhalfandaddthemto thebowlwith the scallion, garlic, cilantro, lime juice, vinegar, salt,andpepper.Stirtogether,andchilluntilcold,about1hour.Servewithplantainchips,ifdesired.

VARIATION1:SWEETCORNGAZPACHO

3-4earscorn(insteadoftomatoes)1redbellpepper,diced

Instead of tomatoes, puree the kernels from 2 ears of corn (see thegrilled shrimp recipe, page 138 for instructions on how to removekernelsfromthecob)alongwiththechoppedcucumberhalfandwater.Pourthepureethroughasieveintoabowlandstirin1cupcornkernels(from1or2earsofcorn,dependingonsize),alongwiththeremainingchopped cucumber half and 1 diced red bell pepper. Then stir in theremainingingredients(scallion,garlic,cilantro,limejuice,vinegar,salt,andpepper) from theclassicgazpacho recipe.Chill foranhourbeforeserving.

VARIATION2:MANGOGAZPACHO

2ripemangos(insteadoftomatoes)

3tablespoonschoppedredonionInstead of tomatoes, puree 1 peeled, pitted, and chopped ripe mango

withthechoppedcucumberhalfandwater.Pourthroughasieveintoabowlandstir in1additionalpeeled,pitted,andfinelychoppedmangoalongwiththeremainingchoppedcucumberhalf.Insteadofthescallion,stir in 3 tablespoons chopped red onion, then add the remainingingredients (garlic, cilantro, lime juice,vinegar, salt, andpepper) fromtheclassicgazpachorecipe.Chillforanhourbeforeserving.

glamourgirltipUsinglocal,farmstandtomatoes—orsweetcherrytomatoes—willtakeyourgazpachofromgoodtogreat.Ifyoucan,chillthesoupovernighttolettheflavorsdeepen.

WelcometoMyVillaTuscanBreadSoupTomatoSoupwithParmesanCheeseandCroutons

Therearecertaineasy,deliciousdishesthatarethebuildingblocksofaconfident home cook. Youmake them again and again, they turn outperfectlyeachtime,andtheygiveyoutheself-assurancetotrynewandmorechallengingdishes.Thissoupisjustsuchadish.Youcanserveittofriendsandfamily,butit’salsoawonderfulmealtomakeforyourself:Pour it into a beautiful bowl and the bright red broth, sprinkledwithbasil and freshly grated Parmigiano-Reggiano cheese, gives you thatgreatfarm-to-tablefeeling,eventhoughthemainingredientcameoutofacan.

Serves4

¼cupoliveoil1mediumonion,finelychopped4garliccloves,mincedOne28-ouncecanwholetomatoes,drainedandcoarselychopped,juicereserved3cupschickenstockorlow-sodiumbroth½loafItalianbread,cutinto1-inchcubes(3cups)1cupwater

1tablespoonsugar

Saltandfreshlygroundpepper

⅓cupthinlyslicedfreshbasil¼cupfreshlygratedParmigiano-Reggianocheese,forserving1.Inamediumsaucepan,heattheoilovermoderatelyhighheat.Addtheonionandgarlicandcook,stirring,

untilsoftened,about5minutes.Stirinthetomatoesandreservedjuiceandsimmer,stirringoccasionally,for15minutes.

2.Addthestock,bread,water,sugar,½teaspoonsalt,and¼teaspoonpeppertothesaucepanandsimmer,stirringoccasionally,untilthebreadhasabsorbedthe liquidandthesoupis thick,about20minutes. If thesoupfeelstoodenseasit’scooking,addanothercupofwater.Stirinthebasil,andaddsaltandpepper to taste.Ladle thesoup intobowls,andtopeachbowlwithabout1tablespoongratedParmigiano-Reggiano.

glamourgirltipSupermarketItalianbreadworksjustfineforthisrecipe.

ComplexionSoupCarrotSoupwithGingerandLemongrass

Glamour’sbeautyeditorscallcarrots“thefriendliestskinfoodaround.”They’ve read the studies and theyknow:Carrots arepackedwithbetacarotene, which repairs the skin, and loaded with vitamin C, anantioxidant that battles free radicals. This zingy, gingery soup is adeliciouswaytogetyourskinfix,andit’sperfectwithasaladforalightlunch.

Serves2to3

2tablespoonsoliveoil

1tablespoonbutter2garliccloves,minced1largewhiteonion,diced(about1cup)

3tablespoonsmincedfreshginger2freshlemongrassstalks,choppedintoone-inchpieces(orzestfrom1lemon)1tablespoongroundcoriander1teaspoongroundcumin

1teaspoongroundcinnamon

2½poundscarrots,peeledandchopped3½cupswater

4cupsvegetablestock½cuporangejuice½cuplightsourcream,plus2to3teaspoonsforgarnishSaltandfreshlygroundpepper,totaste1tablespoonmincedchives,forgarnish1.Inalargestockpot,heattheoilandbutteroverhighheat.Addthegarlic,onion,ginger,lemongrass(orlemonzest),coriander,cumin,andcinnamon.Cookfor5minutesonmediumheat,stirringconstantly,untiltheonionssoften,beingcarefulnottoletthemixtureburn.

2. Increase the heat to moderately high. Add the carrots and 2 cupswatertothestockpotandcook,covered,forabout15minutes,stirringoccasionally,untilthevegetablesaresoftened.

3.Addthestocktothestockpotandsimmerforabout30minutes.

4. Let the mixture cool for 5 minutes. Discard pieces of lemongrass.Workingintwobatches,ladlethesoupintoablenderorfoodprocessorandpuree.

5. Pour thepureed soupback into the stockpot.Add theorange juice,1½cupsofwater,and½cupsourcreamtothestockpot.Stiruntilwellblended.Addsaltandpeppertotaste.

6.Heatthemixturefor3or4minutesovermedium-lowheat;youcanalso serve it cold. Ladle the soup into bowls, and garnish eachwith1teaspoonsourcreamandasprinklingofchives.

Baby,It’sColdOutsideCrabmeatSoupTahitian-StyleCrabmeatSoupwithCoconutMilk

Mostof the ingredients in this soupcomefromcans,butdon’t let thatfoolyou.Theendresultisfresh,flavor-packed,andverrryupscale(oneof our staffers snatched the recipe from a super-chic L.A. friend aftereatingitatherposhdinnerparty).Coconutmilk,acommoningredientintropicalcuisines,givesthedishanislandvacationflavor.Serveitwithcrustybreadorhomemadecroutons(seebelow)andgetreadytowriteouttherecipeforyourguests.

Serves4

1mediumonion,diced

4tablespoonsbutterOne13.5-ouncecancoconutmilk

1cupheavycream1cupchickenstockorlow-sodiumbroth1poundlumpcrabmeat,pickedfreeofshellsOne10-ouncepackagefrozenchoppedspinachSaltandfreshlygroundpepperFreshlemonjuice

1.Inalargepot,cooktheonioninthebutterovermoderatelylowheatuntiljustsoftened,about5minutes.Reducetheheattomedium-lowandaddthecoconutmilk,cream,stock,crabmeat,andspinach.

2. Simmer for 30 minutes. Just before serving, add salt, pepper, andlemonjuicetotaste.

glamourgirltipToaddcrunch,tosssomehomemadecroutonsintothesoup.Diceahalfbaguette,smallciabatta,orItalianloaf,coatthepiecesinplentyofoliveoil,andputthemonarimmedbakingsheetina400°Foven(ortoasteroven)for7minutes,oruntilnicelybrownedandcrunchy.

NoMoreTakeoutforYou!SoupGreenPeaandPotatoSoupwithSourCreamandChives

Truestory:Duringaparticularlybusytimeinherlife,cookbookeditorVeronicaChambershadgotten into sucha routineof ordering takeoutthatonenightthedeliveryguyaskedheroutonadate.Inanefforttobepolite, she fudged and said, “Well, I have a boyfriend.” To which hereplied, “I’m here every night. You do not have a boyfriend.” At thatmoment,sherealizeditwastimetolearntocook,sosheconcoctedthiseasy recipe. Make a big batch on Sunday, and you can heat up theleftoversinfarlesstimethanittakestocallforpizza.

Serves8

2mediumleeks

2tablespoonsvegetableoil2largerussetpotatoes(about1pound),peeledandcutinto1-inchcubes

3cupsfreshorfrozenpeas½teaspoonsugar

4cupsvegetablebroth

Saltandfreshlygroundpepper

1smallheadiceberglettuce,trimmedandchopped(6to7cups)Lemonjuicetotaste(optional)½cupsourcreamChoppedfreshchives,forgarnish

1.Trimoffanddiscardtherootsanddarkgreentopsof the leeks.Cuttheleekslengthwiseinquarters,thencrosswiseinto½-inchpieces.Rinsethoroughly(seepage159foraleek-cleaningtip).

2. Ina large saucepan,heat theoilovermoderateheat.Add the leeksandpotatoes,andcookfor2minutes,stirring.Addthepeas,sugar,andbroth.Bringthemixturetoaboiloverhighheat,thenreducetheheattomoderatelylow.Addsaltandpeppertotaste,thencoverandsimmerfor10minutes.

3.Stirinthechoppedlettuce.Coverandcookuntilthelettuceiswiltedandthepotatoesaretender,about3minutes.Workinginbatches,ladlethe soup into a food processor and puree until smooth. Return thepureed soup to the saucepan and stir over moderate heat. Add salt,pepper,andlemonjuicetotaste(ifusing).

4. Ladle the soup into serving bowls and topwith a spoonful of sourcreamandasprinklingofchives.

glamourgirltipWhenusinganykindofstore-boughtbroth,alwayslookforthelow-sodiumversions.Moststillhaveenoughsalttobeflavorful.

LadiesWhoLunchSaladMixedGreenswithRoquefortCheese,Pomegranate,andRosemary-LimeDressing

Glamoureditorsliketoeat,butwealsoliketocook.Afterbondingattheoffice,infact,twoformerstaffersstartedacookingclubwithfourotherwomenandwrotetwocookbooks.Thisupscalesaladrecipe,whichraninthemagazinein2003,appearsinoneofthem,TheCookingClubPartyCookbook. The mix is as pretty to look at as it is delicious to eat. Itfeaturesregalingredients(pomegranateseeds,rosemary,Roquefort),soevenifyou’renotatruesuper-richladywholunches,you’llfeellikeone.Servewithabroiledbaguette(page48),andstrawberrylemonade(page74)orwhitesangría(page73).

Serves4

SALAD

6cupsmixedsaladgreens¾cuppomegranateseeds(fromabout1mediumpomegranate)1Boscpear,slicedlengthwiseinto½-inchwedgesandcored½cupcrumbledRoquefortorotherbluecheese¼cupchoppedwalnuts

DRESSING

3tablespoonsbalsamicvinegar

Juiceof1lime(about2to3tablespoons)

1teaspoonsugar2teaspoonsmincedfreshrosemary,or1teaspoondried½cupextra-virginoliveoilSaltandfreshlygroundpepper

1.Makethesalad:Inalargebowl,combineallthesaladingredients.

2.Makethedressing:Inasmallbowl,whisktogetherthevinegar,limejuice, sugar, and rosemary. Slowly whisk in the olive oil until wellmixed.Addsaltandpeppertotaste.Drizzlethedressingoverthesaladandserve.(Youmayhavesomedressingleftover.)glamourgirltipYoucan buy pomegranate seeds in many stores, but harvesting the seedsfromtheactual fruit iseasier than it looks.Cut the fruit intoquarters,submerge under water in a bowl, and pick them out, then drain. Nomuss,nofuss!

No-FailKaleSaladCaesar-StyleSaladwithKale,PecorinoCheese,andHomemadeCroutons

In an effort to bring readers the latest good-for-you foods, executiveeditorWendyNaugle,who oversees our health coverage, is constantlysampling vitamin-rich, vegetable-laden fare. The only problem? She’smoreofameatandpotatoeskindofgal.Enterthissalad.AftertastingitataneventforhealthguruAndrewWeil’srestaurant,TrueFoodKitchen,inPhoenix,Wendyfellinlove.ShecallsitasophisticatedCaesarsaladandthemostpainlesswaytoeatlotsofkale,whichisgoodforyouinagazillionways.Finally,somethingherhealtheditorbrainandherpickypalatecouldagreeon.Wendyhaspassedtherecipetofriends,servedittodinnerguests,andmadeitforherselfdozensoftimes.Anditalways,alwayssatisfies.

Serves4

Juiceof1lemon

6tablespoonsextra-virginoliveoil2garliccloves,mashedSaltandfreshlygroundblackpepperRedpepperflakes4to6looselypackedcupskale,preferablyflat-leafpurplekale—midribsremovedandleavesthinlysliced⅔cupgratedPecorinoToscanocheese(Rossellinovarietyifyoucanfind

it)orotherflavorfulgratingcheese,suchasAsiagoorParmigiano-Reggiano1smallloafciabattaorotherrusticbread,cutinto1-inchcubes(about1cup)

1.Inalargeservingbowl,whisktogetherthelemonjuice,4tablespoonsoliveoil,garlic,saltandpeppertotaste,andagenerouspinch(ormore,totaste)ofredpepperflakes.Addthekaleandtosswell.

2.Addtwo-thirdsofthecheesetotheservingbowlandtossagain.Letthesaladrestforatleastanhour.Yep,anhour—thedressingsoftensthesturdykaletogiveitamoredelicateromaine-liketexture.

3.Preheattheovento400°F.

4.Tossthebreadintheremaining2tablespoonsoliveoil(orusegarlic-infusedoliveoil, if youhave it). Spread thebreadcubesona rimmedbakingsheet.Toastintheovenfor7minutes,untilgolden.Removefromtheovenandcoolonaplatelinedwithpapertowels.

5.Afterthesaladhasrested,addthebreadcubes,tossthesaladagain,topwiththeremainingcheese,andserve.

It’sAllAbouttheDressingSaladArugulaandGrapefruitSaladwithShallotVinaigrette

When cookbook contributor Erin Zammett Ruddy has friends over fordinner,sheinvariablygetscallsthenextdayaskingforherrecipes.Butit’s never for the pasta she slaved over or the expensive-ingredientdesserts. It’salways,always thesaladdressing, the thingthat tookfiveminutesandafewshakestothrowtogether.Thisonecallsforawholechopped shallot,which gives the vinaigrette an oniony sweetness—theperfectcomplementtopepperyarugulaandbitter,tangygrapefruit.

Serves2

1bunchorbag(around7ounces)arugula¼cupredwinevinegar½teaspoonDijonmustard½teaspoonsugar1shallot,minced

1teaspooncoarsesalt½teaspoonfreshlygroundblackpepper¾cupextra-virginoliveoil1mediumgrapefruit,segmented(youcanalsobuysegmentedgrapefruitinjars;ifdesired,substitutegrapefruitwith2tangerinesorabloodorange)1.Placethewashedanddriedarugulainasaladbowl;setaside.

2. Inasmallmixingbowl,whisk together thevinegar,mustard, sugar,shallot,salt,andpepper,thenwhiskintheoliveoil.

3.Drizzle someof thedressingover thearugulaand toss to coat.Top

withthecitrussegmentsandserve.

glamourgirltipEverytimeErinmakesdressing,shedoublestherecipeandkeepstheextrasinaMasonjarinthefridgeforquickandeasysaladassemblytherestoftheweek.

IHangOutwithChefsWatermelonandTomatoSaladSummerySaladofWatermelon,Tomatoes,Mint,andAlmondswithSherryVinaigrette

CookbookeditorVeronicaChambers ispalswithcelebritychefMarcusSamuelssonofNewYork’sRedRooster.MarcushascookedforVeronicamany times, but she’s never cooked forhim because,well,whywouldshe?Whenyour friend is theyoungestchef toget threestars fromtheNewYorkTimes,it’salittleintimidating!Butwhenshe’salone,VeronicadoesmakeMarcus’s recipes—a lot. This one originally came from hisbookNewAmerican Table, but she’s simplified it. The sweet chunks ofwatermelon are the perfect complement to the tangy tomatoes.Whenyoutossinthealmondsandcapers,you’vegotwhatchefscalllayersofflavor.Wecallitfabulous.Thanks,Marcus.

Serves4

DRESSING

2tablespoonsslicedalmonds3garliccloves,thinlyslicedSmallsquirtofSrirachaorotherhotsauce

4tablespoonsextra-virginoliveoil

1tablespoonsherryvinegar(or½tablespoonredwine/½tablespoonbalsamic)Juiceof1lime2shallots,thinlysliced

SALAD

1cupcubedwatermelon(1-inchcubes)2tablespoonstornfreshflat-leafparsleyleaves

2tablespoonstornfreshmintleaves1tablespooncapers,rinsed3redtomatoes,choppedintobite-sizechunks3yellowtomatoes,choppedintobite-sizechunksSaltandfreshlygroundpepper

1.Makethevinaigrette:Inasmallskillet,combinethealmonds,garlic,Sriracha,and1tablespoonoliveoilandcookovermoderateheatuntiltoastedandfragrant,about3minutes.Removefromheat,andletcool.

2.Inasmallbowl,combinetheremaining3tablespoonsoliveoilwiththe vinegar, lime juice, and shallots. Whisk in the cooled almondmixture.

3.Makethesalad:Ina largebowl,tossthewatermelon,parsley,mint,capers, tomatoes, and vinaigrette to combine. Add salt and pepper totaste.

ServeThisonaBigPlateNiçoiseSaladMediterraneanSaladwithEggs,Tuna,andLemonyVinaigrette

Serving salad as a main course can be tricky; even the most health-conscious diner tends to see a plate of green and feel deprived. Thesecrettowhippingupaheartysaladisaddingprotein(inthiscase,tuna)and letting good-for-youveggies like cherry tomatoes andgreenbeanstake the lead. “This salad behaves like a meal,” says Anne Sachs,glamour.com’s editorial director. She’s right: The olives, scallions, andDijon deliver salad-y flavor, but the tuna, potatoes, and eggs give itmain-dishheft.

Serves3to4asalunchtimemaincourseSALAD

3to4largeeggs1poundgreenbeans,endstrimmedSalt1headlettuce(ideallyromaineorred-leaf),coarselychoppedTwo5-ouncecanstuna(oliveoil–packedsolidwhitetunaisbest)3mediumredpotatoes,boiledandchopped(optional)3scallions,chopped½pintcherrytomatoes,halved10largefreshbasilleaves,chopped,plusadditionalforgarnish4anchovyfillets,quartered(optional)½cupolives,preferablykalamata,niçoise,orblackolives,halved(optional)DRESSING¾cupoliveoil¼cupredwinevinegar¼teaspoonDijonmustardJuiceof½lemonFreshlygroundpepper

1. In a large saucepan, combine the eggs with enough cold water tocoverby2inches.Bringtoaboil,thenturntheheatdowntolowandcooktheeggsexactly10minutes.Carefullypouroffthehotwater,thenshakethesaucepansotheeggsbumpontoeachothertocracktheshells.Runcoldwaterovertheeggsuntiltheyarecoolenoughtohandle.Peelandquarterlengthwise.

2.Meanwhile,cookthegreenbeans:Fillaskilletwith1inchofwater.Add½teaspoonsalt,andsimmerthebeansovermoderateheatfor7to8 minutes. Remove from the heat, drain, and let sit in a bowl of icewaterfor5minutes.Drain,thenchopthebeansinhalfandsetaside.

3. Layer amedium or large salad platter with chopped lettuce, greenbeans,tuna,potatoes(ifusing),scallions,tomatoes,andbasil.Layertheanchovyand/orolivepieces(ifusing)ontop.

4.Preparethedressing:Pourtheoliveoilintoasmallbowlandslowlywhisk in the vinegar. Then whisk in the mustard, lemon juice, 1teaspoonsalt,and½teaspoonpepper.

5.Justbeforeserving,whiskthedressingagainuntilwellblended.Addthedressingtothebowlandtosswelltocoat,reservingextradressingtostore in the refrigerator (it will keep for a few days). Adjust theseasoningifnecessary.Placetheeggquartersdecorativelyacrossthetopofthesalad.

Please-a-CrowdSaladRoastedCherryTomatoes,Spinach,andGorgonzolaCheeseSalad

Somedaysyou’recontentjusttobringastore-boughthummusplattertothepotluck—but thenthereare thosemomentswhenyourcompetitivespiritemergesandyouwanttobringSomethingSpectacular.Thissaladwilldoyouproud:brightgreenspinach,redandyellowroastedcherrytomatoes,toppedwithrestaurant-styleshallotandmustarddressing.It’scolorfulandrich(andhealthy,not that that’s thepoint).You’llalwaysgohomewithanemptybowl.

Serves6

SALAD

2pintsredoryellowcherrytomatoesOliveoilfordrizzlingSaltandfreshlygroundpepperLeavesfrom6thymesprigs1bag(around10ounces)washedbabyspinachorarugula,tornintobite-sizepieces3Belgianendives,thicklysliced6ouncesGorgonzolaorotherbluecheeseDRESSING½shallot,finelychopped

1tablespoonDijonmustard

Juiceof1lemon

⅓cupoliveoil

1.Preheattheovento450°F.Spreadthetomatoesonarimmedbakingsheetlinedwithfoil,anddrizzlewitholiveoil.Seasonwithsalt,pepper,andthyme;tossthetomatoesgentlytocoat.

2.Roast the tomatoes for15minutes,oruntil almostbursting. (Checkcarefully during the last 5minutes to avoid bursting; if any do burst,removethemfromthepanwithaslottedspoon.)Removefromtheovenandletcool.

3. While the tomatoes are roasting, prepare the dressing: In a smallbowl,combinetheshallot,mustard,andlemonjuice,andaddalittlesaltandpepper.Whiskin⅓cupoliveoilinaslow,steadystream.

4.Inasaladbowl,combinethespinach,endives,androastedtomatoes.Crumblethecheeseoverthesaladandaddthemustard-lemondressing.Tossgently.

Workaholic’sSaladStackedTomatoSaladwithPolentaandBasilVinaigrette

Thisverticalsaladisbeautifulenoughtomakeanyoneinyourlifewho'shadalongdayattheofficefeelscrumptiouslyspoiled—henceitsname.It’satwistonCapresesalad(tomato,mozzarella,basil)thatgetsstackedontopofacrispedpolentacakeanddrizzledwithbasil-speckedoilforasurprisingly easybut truly impressivepresentation.Usingpaper towelstoabsorbsomeoftheliquidfromthewaterytomatoesisageniusstepthatensuresyourstackwon’tbeswimmingintomatojuice.Polenta—anItalian ground cornmeal dish similar to grits—gives the salad enoughsubstance tobedinner.Sitdown,pouraglassofwine,and toastyourfavoriteworkaholicforajobwelldone.

Serves4asafirstcourseor2asamain

¼cupfreshbasilleaves

3tablespoonsoliveoil,plusmoreforbrushing

Salt

2largetomatoes,preferablyheirloomorvineripened

Halfa16-to18-ouncelogready-madeplainpolenta,cutintofour½-inch-thickroundsFreshlygroundpepper½poundfreshmozzarellacheese,cutinto¼-inch-thickslices

1. Inablender,pureethebasilwith3tablespoonsoliveoil.Strainthepureethroughaveryfinesieveintoabowl,pressinghardonthesolids,thendiscardthesolids.(Alternatively,skipthestrainingstepandleavethemincedbasilintheoil.)Add⅛teaspoonsalttobasiloil.

2. Cut the tomatoes crosswise into eight½-inch-thick slices (slices cutfromaroundthemiddlearebest).Sandwichtheslicesbetweenatriplelayerofpapertowelsandpressgentlytoremoveanyexcessmoisture.

3. Heat the grill, a grill pan, ormedium skillet overmoderately highheat.Generouslybrushbothsidesof thepolentaroundswitholiveoil,then add them to the grill. Cook, turning once, until lightly browned,about5minutes.Transferoneroundtoeachplate.

4. Season the tomato slices with salt and pepper. Using a spatula,assemble 4 stacks by placing a tomato slice on top of each of the 4polenta rounds. Top eachwith amozzarella slice and another tomatoslice.Drizzlebasiloilovereachstackbeforeserving.

glamourgirltip

You can omit the polenta and end up with an elegant version of anItalianCapresesalad.

kitchenbasics:SixWaystoMakeaGoodSaladBetter

1. Dry everything thoroughly. That’s especially true for lettuce andherbs. Resist the impulse to cut corners—moisture on the leaves willcause wilting and keep the dressing from fully coating the greens. Asaladspinnerisworththe(not-so-high)price.

2.Useyourhands.Formostsalads,there’snoneedtochopthelettucewith a knife. Tear itwith your hands instead as you assemble; itwilllookmorenaturalandhavemorecompellingtexture.

3.Chillit.Tomakeyoursaladsuper-crispy,tossitwiththedressingandputitinthefreezerfor3minutesbeforeserving.

4. Add your fixings. Extras like golden raisins, sunflower seeds,avocado, or crumbled blue cheese make a salad more filling anddelicious,andprovidebonusnutrients.

5.Gonuts.Forevenmoreprotein,flavor,andcrunch,addcrushednutslikewalnuts,almonds,orpecans.OrmakeHomemadeCandiedNuts:

HOMEMADECANDIEDNUTS

1tablespoonsugar½cupnuts(sliveredalmonds,slicedwalnuts,orpecansworkwell)

1. Heat a small nonstick skillet over moderately high heat and addsugar.Watchthesugarcloselyso itdoesn’tburn,andstir itconstantlywith a wooden spoon once it starts to liquefy. When it’s completely

liquid,stirinnuts.

2.Oncethenutsstarttoturnbrownbutbeforetheyburn,scrapethemontowaxpaperorfoilandletthemcoolcompletely.

3.Breakthemupintolittlepiecesandtossinwiththesalad.

6.Dressitup.Agoodruleforvinaigretteistousethreepartsoiltoonepart vinegar (although that balance can vary a bit, depending on theflavorof theoliveoiland thekindofvinegaryouuse,not tomentiontheadditionofotheringredientslikemustardorherbs).Herearetwoofourfavoritestaples(theserecipesmakeenoughforseveraldays’worthofsalads;thedressingskeepnicelyinthefridge):

BASIC,JUST-RIGHTVINAIGRETTE

¾cupoliveoil(ideallyextra-virgin)¼cupbalsamicorredwinevinegarSeasaltFreshlygroundblackpepper

Whisk olive oil with vinegar in a glass or stainless steel bowl (analuminumbowlwillreactwiththeacidsinthevinegar).Addadashofsaltandpepper.

BASICLEMONDRESSING

½cupoliveoil(ideallyextra-virgin)½cupfreshlysqueezedlemonjuiceSeasaltFreshlygroundblackpepper1garlicclove,minced(optional)

Whisk olive oilwith lemon juice. Add a dash of salt and pepper, andblendingarlic.

meat&

poultry

PromotionRibEyeSearedSteaksDrizzledwithWarmButter

Youknowwhenyouordersteakinarestaurantandit’sgotthatcrustysearontheoutsideandtheinsideistenderandbutteryandyouthink,How come it doesn’t turn out like this when I make it? Well, it’sprobablybecauseyou’veneverusedthistechnique.Startbychoosingtheright cut of meat: a porterhouse, a strip steak, or—one of the bestchoiceswhenyou’reinthemoodtoindulge—aribeye.It’spricier,butpackedwithflavor,thankstothemarblingthatrunsthroughout.Afewcranksofsaltandpepperisalltheseasoningitneeds.Thenthetrickisgettingthepansuperhot.Hotter.Andfinishingit intheoven, just likethey do at restaurants. Consider it the perfect treat when you, orsomeoneyoulove,donegood.

Serves2

Two12-to14-ouncebonelessribeyesteaks,1to1½inchesthick,atroomtemperatureVegetableoilKoshersaltandfreshlygroundblackpepper2tablespoonsbutter(optional)

1. Preheat theoven to500°F.Place a cast-iron skillet in theovenandpreheat for 5 minutes. Using oven mitts, transfer the skillet to thestovetop and heat overmoderately high heat. Turn the oven down to450°F. (Remember that the handle of the skilletwill be extremely hotwhenyoutakeitoutoftheovenandwillprobablystaythatwayforawhile.)2.Coatthesteaksliberallywithoilandseasonwellwithsaltandpepper.Placethesteaksintheskillet(noadditionaloilisneeded).Cook,turningonce,untilwellcharred,about5minutes.

3.Transfertheskillettothe450°Fovenandcookforabout4minutes,turning once, until themeat ismedium-rare and ameat thermometerinserted into the thickest part of the steak reads 125°F. Transfer thesteakstoaplateandletrestfor5to7minutesbeforeserving.Optional:Whileyouletthesteaksrest,melt2tablespoonsbutter;drizzlethehotbutteroverthesteakwhenit’sreadytoserve.

glamourgirltipWhencookinganykindofsteakorburger,neverpushdownonthemeat—itforcesthejuices(andflavor)out.Andalwaysletmeatrestfor5to7minutesbeforecutting;thatbooststheflavortoo.

ProvetoMomYou’reNotGoingtoStarveMeatLoafMeatLoafwithTomatoGlaze

This is theperfect recipe topreprightbeforeyoucallyourparentsonthe phone. When they ask exactly what you’re doing right this verysecond(becausetheylovespecifics,don’tthey?),casuallyoffer,“Oh,justmakingameatloaf.”Itwillreassurethemthatyou’reacapital-Ggrown-up,andthatmaybe,justmaybe,theycanquittheirworrying.

Serves3to4

Cookingspray

1tablespoonoliveoil1smallyellowonion,diced1garlicclove,minced

1bayleaf½mediumredbellpepper,finelydiced(about1cup)1tablespoonchoppedfreshflat-leafparsley

1teaspoonchoppedfreshthyme

1poundleangroundbeeforgroundturkey(preferablydarkmeat)1largeegg,lightlybeaten5tablespoonsdrybreadcrumbs

6tablespoonsketchup1½teaspoonsWorcestershiresauce¼teaspooncayenne(optional)

1teaspoonsalt½teaspoonfreshlygroundblackpepper1.Preheattheovento375°F.Linealargerimmedbakingsheetwithparchmentpaper,andcoatthepaperwithcookingspray.Inalargeskillet,heat1tablespoonoliveoil.Addtheonion,garlic,andbayleafandcookovermoderateheat,stirringafewtimes,untiltheonionistender,about6minutes.

2. Add the bell pepper and cook, stirring occasionally, until tender,about5minutes.Stirintheparsleyandthymeandcookfor2minutes.Scrapetheonionmixtureintoabowlandletcool.Discardthebayleaf.

3.Inalargebowl,combinethemeat,egg,breadcrumbs,4tablespoonsketchup, Worcestershire sauce, cayenne (if using), salt, pepper, andcooledonion-and-garlicmixture.Blendtheingredientswithyourhands.Assoonastheingredientsarewellcombined,stopblendingevenifthemixisn’tcompletelyuniform.(Don’toverworkthemixtureoryou’llriskending upwith a drymeat loaf.)4. Transfer themeatmixture to theparchment-linedbakingsheetandformitintoaloaf.Alternatively,placethemixtureinan8-by4-inchloafpantomoldit,thenturnitoutontothebaking sheet.Coat themeat loafwith the remaining2 tablespoonsketchup;ifexcessketchupdripsontotheparchment,wipeitoffwithapaper towel so itdoesn’tburnwhile themeat loaf isbaking.Bake themeatloafforabout1hour,untilthecrustisrichlybrownedandameatthermometerinsertedinthethickestpartreads165°F.Letitrestfor10minutesbeforeslicing.Serve.

glamourgirltipUseanyleftoverstomakeaterrificmeatloafsandwich:Inatoasterovenorbroiler,toast2slicesofyourfavoritebread,arrangingafewthinslicesofCheddarormozzarellacheeseononesidesotheymeltontothebread.Thenremovethebreadfromthetoaster,spreadtheplainslicewithmustardandalittleketchup,andtopwithasliceofmeatloaf,adrizzleofoliveoil,afewshredsoffreshbasilleaves,andthesecondsliceofbread.

GetHimtoCleantheApartmentBurgersJuicyBurgersonToastedBuns

Nothing pleases after serious exertion like a burger. And if you don’thave a grill, don’t worry. You can get a similar “cooked on an openflame”effectbybroilingtheseintheoven.

Makes2largeburgersor4smallerburgers1poundgroundbeef(80-to-20meat-to-fatratio—sorry,butleanerjustwon’tdo!)Saltandfreshlygroundpepper

1teaspoongroundcumin1shallot,finelychopped

2dashesofWorcestershiresauce2to4pats(½tablespooneach)butter2to4thinsquareslicesCheddarorSwisscheese(optional)2to4hamburgerbuns,lightlytoasted

1. In a large bowl, using your hands, gently mix the meat with agenerouspinchof salt,a fewgrindsofpepper, thecumin, shallot,andWorcestershiresauce,makingsurenottotakesolongthatyoubegintowarmthemeat.

2.Divideinto2balls(or4smallerballs)andflattenintopatties.

3.With your thumbs, create a depression in the top and add a pat of

buttertoeachpatty.Refrigeratefor15minutes.

4.Preheat thebroilerorgrill. Ifusing thebroiler,put thepattiesonafoil-linedrimmedbakingsheetandbroilforabout7minutes,untiltheyare browned on one side. Flip and cook for about 4 minutes longer,dependingonhowwelldoneyou like them. Ifusing thegrill, add thepatties to the grill rack and cook over moderately high heat, turningonce,untilcharred,about7minutes. Ifmakingcheeseburgers,addthecheeseduringthelastfewminutesofcooking.

5.Placetheburgersonthebunsandaddyourfavoritetoppings.Closetheburgersandserve.

VARIATION:TURKEYBURGERS

1poundgroundturkey

Generouspinchofsalt

Multiplegrindsofpepper½teaspoongroundcumin1shallot,finelychopped1tablespoonmincedfreshoregano

1tablespoonmincedfreshcilantroTomaketurkeyburgers,substitutegroundturkey(thefattiestavailable)for thegroundbeef.Reduce thecumin to½teaspoon,andreplace theWorcestershiresaucewith1tablespooneachmincedfreshoreganoandcilantro. Ifbroiling,startwatchingtheburgersafter5minutes, turningthem as soon as they arewell browned. Before serving, cut into eachburgertoensurethatitisproperlycookedthrough.

glamourgirltip

Whetherturkeyorbeef,don’toverhandlethemeat—youwanttoleavepocketsofairinthepattiesfortheflavorfuljuicestocollect.

NoGuyRequiredGrilledSteakGrilledFlankSteakMarinatedinGinger,Sesame,andSoy

You’re a capable woman. You’ve negotiated raises, stared down yourlandlord,andenduredthepainofbrowtweezingandbikiniwaxing.Thegrill isnothin’,honey.Thismarinade,packedwithflavor, is theperfectstarter recipe. Just toss thedish together in themorningandpop it inthefridge.Whenyou’rereadytoeat,fireupthegrill(agrillpanworkstoo)andintenminutesyou’llbeincarnivoreheaven.

Serves2to3

One1-poundflanksteak4garliccloves,minced1tablespoonmincedfreshgingeror⅛tablespoongroundginger¼cupsoysauce(reduced-sodiumsoysauceisfine)¼cupsugar

2tablespoonsfreshlimejuice

Freshlygroundpepper

1tablespoontoastedsesameoil1. Pat the steakdrywithpaper towels andmakevery lighthorizontalslitsagainstthegrainacrossbothsidesofthemeat.

2. Transfer the steak to a large resealable plastic bag. Combine thegarlic,ginger,soysauce,sugar,limejuice,andpepperinasmallbowl,then slowly whisk in the sesame oil until well blended. Pour themarinadeoverthesteakandsealthebag,pushingoutanyexcessairsothemarinadesurroundsthemeat.

3.Refrigeratethemeatforaminimumof4hoursorupto1day,turningthebag2or3times.

4. Light your grill (charcoal or gas), or if you’re using a grill pan,preheatthebroiler.

5.While grill is heating, remove steak frombag andpatdry.Transfermarinade to a small saucepan. Boil until thickened, about 3 minutes.Keepwarm.

6.Onceyourgrillismediumhot,placethesteakonrackandgrillfor6to8minutes,turningonce,untilcrisplybrownedandslightlycharredonoutsideandmedium-rarewithin.Ifsteakischarringtooquickly,moveittoacoolerpartofthegrill.Ifyou’reusingagrillpan,setthesteakonitandbroilforabout8minutes,turningonce,untilcharredandmediumrare.

7.Allowthesteaktorestfor10minutes,thencutthinslicesalongtheslitsyoumadeinstep1.(Youshouldbecuttingagainstthegrain,ata45-degree angle to the edge of the steak.) Serve with the cookedmarinade.

agirl’sguidetogrilling

Stepaside,boys!Yourservicesarenolongerneeded.AbasicguidefornewbiesfromDianeMorgan,co-authorofDressedtoGrillandauthorofGrillEveryDay:Preheat thegrill.You shouldallowabout20minutesforyourgrilltoheatup,thoughcharcoalgrillstakeslightlylonger.Trycounting as you hold your hand over the grill until you can’t stand itanymore.Ifyoucanonlywait2seconds,thegrillisveryhot;ifyoucanholditfor5seconds,thegrillisaroundmediumheat.Theheatneededdependsonwhatyou’re cooking, so checkeach recipe carefully.Don’tmakethemistakeofgrillingeverythingonhigh.

Arrange your food on the grill. If you’re grilling a lot of food, startloading the grill from the back and move forward for easiermanipulation.Ifyoudon’thaveatonoffood,keepthefoodtowardthemiddleofthegrill.Leaveacoolspotonthegrillsothatyoucanmovefoodaroundifyounoticesomethingiscookingtooquickly.

WHENYOU’REGRILLINGMEAT:•Bringittoroomtemp.Grillingcoldmeattakeslonger,sotakethemeatoutofthefridgeatleast20(butnomorethan60)minutesbeforegrilling.

•Prep themeat. Pat it drywithpaper towels. Ifmeat has excess fat,trimittoaboutaquarterofaninch.

•Cook strategically. If you’re grilling meat that needs to be cookedthoroughly on the inside (like chicken or pork), start by searing onhighwiththelidopen.Afterthemeathasnicegrillmarks,moveittothe cooler part of the grill and shut the lid to capture the heat andfinishcookingthemeat.Thisensuresthatyourmeatiscookedbuttheoutsideisn’ttorched.

WHENYOU’REGRILLINGVEGGIES:•Remember,sizematters.Cutthemaboutahalf-inchthick,sothey’llretainmoistureandgetnicegrillmarks,butwon’tfallthroughthegrates.

•Keepaneyeonthem.Cookingtimesvary—vegetablescancookveryquickly.Easiesttogrill:peppers,asparagus,zucchini,andeggplant.

We’rewiththeBandMoroccanCouscousMoroccanCouscouswithLambandHotPepperSauce

Moroccocomesbyitsrock-and-roll legacyhonestly.TheRollingStonesloved it, as did Jimi Hendrix and the Beatles. This Moroccan lambcouscouscaptures thevibe: It’sexotic,but still jeans-and-black-leather-bootscool.Letyourguestsplopdownontheflooronpillowstoenjoy.

Serves4

2tablespoonsbutter1poundbonelesslambshoulderorlegoflamb,cutinto1-inchcubes(askyourbutchertocubethelamb)½teaspoonsaltOne½-inchpiecefreshginger,peeledandminced¼teaspoonfreshlygroundblackpepper¼teaspoongroundnutmeg⅛teaspoonturmeric⅛teaspoongroundcinnamon

1wholeclove1½cupschickenstockorwater1largeonion,chopped2carrots,cutinto1-inchpieces2mediumzucchini,halvedandcutinto1-inchpieces⅓cupraisins½cupcannedchickpeas,drained1cup(8ounces)cookedcouscousTabasco,oryourfavoritehotpeppersauce1.Inalargestockpot,meltthebutterovermoderatelyhighheat.Addthelambandcook,turning

occasionally,untilbrowned,about5minutes.Stirinthesalt,ginger,pepper,nutmeg,turmeric,cinnamon,andclove,stirringtocoatthemeat,andcookfor2minutes,untilfragrant.

2.Addthestockorwatertothestockpotandbringtoaboil.Turntheheat down to low, cover, and simmer for about 45minutes, until themeatisjusttender.

3.Addalltheremainingingredientsexceptthecouscousandhotpeppersauce;coverandcook45minuteslonger,untilthevegetablesaretender.

4. Make the couscous according to the package directions. To serve,spoonthecouscousandlambintoawarmservingdish.Servewithhotpeppersauceontheside.

GoodMoodTostadasCrunchyHomemadeTostadaswithSpicyBeef,CheddarCheese,andFreshSalsa

Trafficwascrazy.Yourhairhadamindofitsown.Thecolleaguesfromhellwereparticularlyhellish.Todayjustwasn’tyourday—butresisttheurgetositbackwithyourgoodfriendsBen&Jerry,andgivetheseGoodMoodTostadasa try instead.Makesure theoil is superhot; thatway,the tortillaswill be in and out fast—the idea is to get them crisp andgolden but not greasy. Then start layering and sprinkling thecomponentsontoplikeaMexicanpizza,andinvitepalstoshare.Maybeitwasn’tyourday...butnowit’syournight.

Serves4to6

1tablespoonvegetableoil,plusmoreforfrying

1poundgroundbeefOne1¼-ouncepackagetacoseasoning,or1teaspooneachgroundcuminandchilipowder⅓cupwaterSalt1smallredonion,diced½cupmincedfreshcilantro1½cupsshreddediceberglettuce

1cupgratedCheddarcheese

2cupsfreshsalsa(page53),orone16-ouncejarstore-boughtsalsa1cupguacamole(optional;page51)1cupsourcream(optional)6smallcorntortillas(useflourtortillasifcornisnotavailable)One16-ouncecanrefriedbeans,warmedinthemicrowave1.Preheattheovento200°F.Inamediumcast-ironskillet,heat1tablespoonoilovermoderatelyhighheat.Addthebeefandcook,stirringtobreakupanylumps,untilbrowned,about6minutes.

2. Spoon off any excess oil from the skillet. Stir in the taco seasoningandwaterandcookfor1minute.Addsalttotaste.Scrapethemeatintoaheatproofbowl,coverwithfoil,andkeepwarmintheoven.Wipeouttheskillet.

3.Assemblethecondimentsinlittlebowls:dicedonion,cilantro,lettuce,cheese,salsa,guacamole,andsourcream(ifusing).

4.Heat½inchofvegetableoilintheskilletovermoderatelyhighheat.Test the temperature of the oil: When a drop of water sizzles on thesurface,using tongs,place1 tortilla in theoil.Fry, turningonce,untilgoldenbrown,about1minute.(Aflourtortillamaybubbleabit,butitwill flatten out after frying.) Transfer to a paper towel–lined plate.Repeatwiththeremainingtortillas.

5.Toserve,spreadeachtostadawithwarmrefriedbeans,thentopwithafewtablespoonsofgroundbeefandthedesiredcondiments.

glamourgirltip

It’s always a good idea to buy extra ingredients when trying a newcooking technique, like frying tortillas. Tortillas usually come inpackagesoften,soifyouover-orundercookafew,you’restillokay.

InstantSeductionPorkChopsJuicyTen-MinutePorkChopswithRosemaryandThyme

This recipe comes from JeffMikkelson, a sexy photographer friend ofours (thinkMidwest farm boymeets downtown hipster) who loves tocookfortheladiesinhislife.“Theysaythatthewaytoaman’sheartisthroughhisstomach,butIthinkthat’sthewaytoawoman’sheart,”hesays. Jeff doesn’t share the recipewith othermen—“every guy has toworkouthisowngame,”hesays—butwegothimtospillthedetailsforus.Whatmakes this theperfectdinneràdeux is the simpleprep—youdon’t have to chop, sauté, or brown anything—and the easy cleanup.Themakeshifttinfoil“dish”justgetstossedandyou’redone.Thinkyourbeloved could handle that? Flag this page, leave the cookbook lyingaround,andsee.

Serves2

1tablespoonbutter,plusmoreforgreasingfoilTwo¾-inch-thickbone-inporkloinchops2garliccloves,halvedSaltandfreshlygroundpepper1teaspoondriedoregano

1teaspoondriedthyme

Afewrosemarysprigs

1. Preheat the broiler. Roll out a double-layer piece of aluminum foillargeenoughtoholdbothchops(roughly12inchessquare)andturnup

theedgestocreatea“pan.”Coatthesurfaceofthefoilwithbutter.(Theeasiestwaytodothisistosmeartheexposededgeofastickofbutteralloverthefoil.)2.Placetheporkchopsonthefoil,andrubthemalloverwiththecutsidesofthegarliccloves,1garlicclovehalfpersideofthechops.Usingasharpparingknife,make2slits ineachchop,andslidehalfagarliccloveintoeachslit.

3. Sprinkle each chop generously on both sides with salt, pepper,oregano, thyme, and rosemary. Place a thin pat of butter (about ½tablespoon)oneachchop,andplacethechopsonthefoilpanunderthebroiler,about4inchesfromtheheat.

4.Broilthechopsfor5minutesononeside,thenturnoverandbroilfor3to5minutes,untiltheyreachthedesireddoneness.Transfertheporkchopstoaplate,pourthejuicesfromthefoilpanontop,andletrestfora fewminutesbeforeserving. (Youcaneither leavethecloves inor, ifyou’renotagarlicfan,removethem.)glamourgirltipDependingonthethickness of your chop, youmay want to stick to the low end of thesuggestedcookingtimes.Mostpeopleareafraidtoeattheirporkalittlepink,butit’sactuallyokaytocookittojust160°F—andit’smuchmoretenderandflavorfulthatway.

ManSaladMarinatedSkirtSteakSaladwithArugula

Forgetthewholeonly-women-love-saladcliché.Skirtsteakwithasalty-sweet glaze sliced on top of peppery arugulawith earthymushrooms:Howcouldanyone—eventhemostguy-ishofguys—notwantthat?

Serves2

1garlicclove½teaspoonkosherorseasalt1½tablespoonsfreshlemonjuice1tablespoonsoysauce

2teaspoonssugar1poundskirtsteak,cutin2pieces

1teaspoonoliveoil5largemushrooms,cutintowedges½redbellpepper,cutintostrips½smallredonion,thinlysliced5ouncesarugula(or1smallheadgreenleaflettuce)1.Mincethegarlicandmashwiththesalttomakeapaste.Putinasmallbowlandstirinthelemonjuice,soysauce,andsugar.

2. Put the steak in a large resealable plastic bag and add about two-thirdsof thegarlic-soymixture.Removetheair fromthebagandseal,thenmassage themeat to coat with themarinade. Let stand at roomtemperaturefor10minutes,orrefrigerateforupto2hours.

3.Heata10-inchcast-ironskilletovermoderatelyhighheatuntilhot,atleast2minutes.Addtheoil,swirlingtocoatthepan,andaddthesteak.Cookoneachside,withoutmoving,untilbrowned,about3minutespersideformedium-rare.Transferthesteakstoaplatetorest,thenaddthemushroomsandredpepper to the skilletandcookovermoderateheatuntilsoftenedslightly,about3minutes.

4.Toss theonionand lettuce inabowlwithenoughof the remaininggarlic-soymixturetocoat,thenarrangethesaladontwoplates.Slicethesteakcrosswiseonanangleandarrangeon topof the salad.Topwiththemushroomsandredpepper.

VARIATION:STEAKSANDWICH

Turnthesaladintosteaksandwiches:HalveaFrenchbaguettecrosswise,thenlengthwisefor2sandwiches.Fillwiththesalad,steak,andcookedvegetables.

TooHottoCookTurkeyTonnatoTurkeyBreastwithItalian-StyleTunaandCaperSauce

Needaneasydishforaseriouslysteamysummerday?Glamoureditor-in-chiefCindiLeiverecommendsthisclever,no-cookturkeydish,oneofherfavoriterecipesfromherdog-earedcopyofGlamour’sGourmetontheRun.It’sariffontheItalianclassicvitellotonnato,butitcallsfordeli-counter turkey insteadofveal, so it’s inexpensiveandeasy topulloff.The creamy, rich tuna-anchovy sauce gets whirred together in a foodprocessor and spooned on top. Cindi firstmade it for a friend’s bridalshower and it got rave reviews; it’s still in her repertoire. Serve italongsidegreenstoppedwithricottasalataorfetacheese.

Serves4

1poundslicedroastedturkeybreast

1cupmayonnaiseOne5-ouncecantuna,drainedOnethird2-ouncecanflatanchovies,drained(2anchovies)1½tablespoonsfreshlemonjuice,plus1lemon,sliced,forgarnish¼teaspoonpaprika1½tablespoonscapers,rinsed

1.Arrangetheturkeyslicesonaplatter.

2.Inablenderorfoodprocessor,mixthemayonnaise,tuna,anchovies,lemonjuice,paprika,and1tablespooncapers.Addmorelemonjuiceto

taste,ifnecessary.Spoonthesauceovertheturkey.

3.Garnishwiththeremaining½tablespooncapersandlemonslicesandserve.

FightOverItFriedChickenFriedChickenwithPaprikaandCayenne

GlamoursenioreditorLeslieRobargeisanexpertcook—butevenexpertshavemishaps.Thefirsttimeshemadefriedchickenwithherbestfriendfor adinnerparty, thingsdidn’t go aswell as theyhadhoped.They’dplannedonservingtheir tenguestsat8:00P.M.,but it tookthreemorehours,tenbottlesofwine,andaheartyhelpingofbourbonbeforetheyfinallybroughtoutthefinishedproduct.Everyonewassoexcited(andalittletipsy)thattheyclapped,Leslielaughed,andherplatterwentflyingtothefloor—atwhichpointtheguestsdoveforthechickenandgobbleditdownanyway.Glamourhasalteredtherecipetocutthetime(ifcookingforagroup,

usetwopans),butdidnothingtochangethetasteofadishsogoodthatguestsareperfectlywillingtoeatitoffthefloor.

Serves2

Vegetableoilforfrying(about8cups)½teaspoonfreshlygroundblackpepper½teaspoongarlicpowder

1teaspoonsalt4chickenpieceswithskin,suchasbreasthalves,thighs,orlegs

1cupall-purposeflour

1teaspoonpaprika,preferablyhotsmoked

1teaspooncayenne1. Ina4-inch-deepheavypotordeepfryer fittedwitha thermometer,heat2inchesofoilto350°F.(Ifyoudon’thaveathermometer,dropakernel of popcorn into theoil; thekernelwill popwhen theoil is hotenough—inthe350°Fto365°Frange.)2.Meanwhile,mixtogethertheblackpepper,garlicpowder,and½teaspoonsalt.Pat thechickendry,thensprinklealloverwiththepeppermixture.

3.Put the flour,paprika,cayenne,andremaining½teaspoonsalt inalargeplasticbag,thensealthebagandtosstomixtheingredients.Putthe chicken pieces in the bag, then reseal. Toss to coat the chickenevenly.

4. Fry the breasts first in the oil, turning as necessary, until evenlybrownedandcookedthrough,12to15minutes.Drainthechickenonaplatelinedwithpapertowels.Returntheoilto350°Fandcookthelegs,thighs,and/ordrumsticksuntilevenlybrownedandcookedthrough,15to18minutes.Drainonaplatelinedwithpapertowelsandserve.

kitchenbasics:Five$5ChickenDinners

Boneless,skinlesschickenbreasts—sowonderfullyaffordable,yetsodullif they’re not prepared the rightway. Here are five fantastically tastyrecipes forchickenbreasts,andnoneof themwill runyoumuchmorethan$5aserving.Eachrecipeserves2.

2chickenbreasts

Saltandfreshlygroundpepper

Tostart:Keepabagofindividuallywrappedboneless,skinlesschickenbreasts inyour freezer,and thawthem in the fridgeduring thedayorovernight, as microwave defrosting can turn edges tough. Beforecooking,poundeachbetween twosheetsofplasticwraporwaxpaper(usingtheflatsideofacleaver,rollingpin,ormeatpounderifyouhaveone) until they’re¼-inch thick. Sprinkle each pounded chicken breastwith ½ teaspoon salt and ¼ teaspoon freshly ground pepper, makingsuretoseasonbothsides.Eachrecipebelowcallsfor2chickenbreasts.

CHICKENPROVENÇAL

2tablespoonsflour1tablespoonoliveoil1tablespoonunsaltedbutter

1cupthinlyslicedfennelbulb½cupslicedonion1largegarlicclove,minced

1teaspoonherbesdeProvenceordriedthyme¾cupdrywhitewine½cupcanneddicedtomatoes¼cupdry-curedblackolives

2tablespoonschoppedfreshflat-leafparsley1.Evenlycoateachchickenbreastwith1tablespoonflour.

2.Heatoliveoilandbutterina12-inchskilletovermoderateheat,thencook the chickenuntil lightly golden, 2minutes per side. Transfer thechickentoaplate.

3.Intheskillet,addfennelbulb,onion,garlic,andherbesdeProvenceordriedthyme.Cookovermoderateheat,stirringoccasionally,untilthefennelandonionhavesoftened,2to3minutes.

4. Addwhitewine and bring to a boil. Add tomatoes, olives, and thechicken,thencoverandsimmeruntilthechickeniscookedthrough,10minutes.

5.Stirinparsleyandserve.

ITALIANCHICKEN

2ouncespancetta4tablespoonsflour

1tablespoonunsaltedbutter½cupslicedonion6ouncesmarinatedartichokes(drainedandcutinhalflengthwise)½teaspoonfinelychoppedfreshrosemary1garlicclove,minced1cupdrywhitewine(suchassauvignonblancorpinotgrigio)1tablespoonchoppedfreshflat-leafparsley

2tablespoonsfreshlygratedParmigiano-Reggianocheese1.Coarselychoppancetta,thencookina12-inchskilletovermoderateheat,stirringoccasionally,untilbrowned.Removethepancettafromthepan with a slotted spoon and reserve. Leave the rendered fat in theskillet.

2.Evenlycoateachbreastwith2tablespoonsflour.

3. Add butter to the fat in the skillet, then cook the chicken overmoderate heat until lightly golden, 2 minutes per side. Transfer thechickentoaplate.

4.Intheskillet,addonion,artichokes,androsemaryandcook,stirringoccasionally,untiltheonionhassoftened,2to3minutes.Addgarlicandcook1minutemore.Addwhitewineandbringtoaboil.

5. Add the chicken to the skillet, then cover and simmer until it iscookedthrough,10minutes.Stirinthepancettaandparsley.

6. To serve, spoon the artichokemixture over the chickenbreasts andsprinkleeachwith1tablespooncheese.

ASIANCHICKEN

2tablespoonsflour

3tablespoonsvegetableoil4ouncesshiitakemushrooms,stemmedandthinlysliced2scallions,chopped

1teaspoongratedfreshginger1garlicclove,minced

Redpepperflakes

1cupchickenstock½teaspoonsoysauce¼teaspoonsesameoil¼cupchoppedfreshcilantro¼cupchoppedscallions

1.Evenlycoateachpieceofchickenwith1tablespoonflour.

2.Heat 2 tablespoons vegetable oil in a 12-inch skillet overmoderateheat, and cook the chicken until lightly golden, 2 minutes per side.Transferthechickentoaplate.

3.Add1tablespoonoiltothepan.Cookmushrooms,scallions,ginger,garlic, and a pinch of red pepper flakes over moderate heat, stirringoccasionally,until thescallionsandmushroomsbegin tosoften,2 to3minutes.

4.Addchickenstock,soysauce,sesameoil,andthechicken,thencoverandsimmeruntilthechickeniscookedthrough,10minutes.

5.Servethechickenwiththesaucespoonedover,andtopwithcilantroandscallions.

BISTRO-STYLECHICKENWITHREDWINE

2tablespoonsflour2tablespoonsunsaltedbutter1cupslicedonion

4ouncesslicedmushrooms½teaspoondriedthyme1garlicclove,minced1cupfull-bodiedredwine(suchascabernetsauvignon,zinfandel,or

merlot)1tablespoontomatopaste2ouncesdicedbacon

1tablespoonchoppedfreshflat-leafparsley1.Evenlycoateachpieceofchickenwith1tablespoonflour.

2. Heat butter in a 12-inch skillet overmoderate heat, then cook thechickenuntillightlygolden,2minutesperside.Transferthechickentoaplate.

3.Intheskillet,addonion,mushrooms,andthyme.Cookuntiltheonionandmushrooms have softened, about 5minutes. Add garlic and cook,stirring,1minutemore.

4.Stirinredwineandtomatopaste.Addbacon,thenthechicken.Coverandsimmeruntiljustcookedthrough,10minutes.

5.Serveeachpiecesprinkledwithparsley.

MEXICANCHICKEN

2tablespoonsflour2tablespoonsoliveoil

1cupchoppedonion1freshjalapeñopepper,finelychopped½teaspoongroundcumin½teaspoondriedoregano½cupchickenstock¼cupdrywhitewine(suchassauvignonblancorpinotgrigio)½firmripeavocado,sliced2tablespoonssourcream

4tablespoonschoppedfreshcilantro2to4limewedges,forserving

1.Evenlycoateachpieceofchickenwith1tablespoonflour.

2.Heatoliveoil ina12-inchskilletovermoderateheat,andcook thechickenuntillightlygolden,2minutesperside.Transferthechickentoaplate.

3.Intheskillet,addonion,jalapeño,cumin,andoregano,andcookovermoderateheat,stirringoccasionally,untiltheonionhassoftened,2to3minutes.Addchickenstockandwhitewineandbringtoaboil.

4. Add the chicken, cover, and simmer until the chicken is cookedthough,10minutes.

5. To serve, spoon the sauce over the chicken, then top each piece ofchickenwithavocado,sourcream,andcilantro.Servewithawedgeortwooflimeontheside.

seafood

SimplySophisticatedSearedTunaTunaSteaksSearedwithGinger,Soy,andBrownSugar

Glamour.com assistant editor Meredith Turits calls this her go-to dishanytimeshewants tomake somethingeasyand impressive. Itgetsherlotsoflooksthatsay:Whoknewyouwenttoculinaryschool?ServewithBeyondBasicBroccoli(page192)andrice.

Serves2

1tablespoonpeeledandmincedfreshginger1garlicclove,minced

2tablespoonsbrownsugar¼cupsoysauce

2tablespoonsfreshlemonjuiceTwo6-ouncetunasteaks,about¾-inchthickSaltandfreshlygroundpepper

1tablespoonoliveoil2scallions,thinlysliced

1. Inadeepdishorpieplate,mixtheginger,garlic,brownsugar,soysauce,andlemonjuice.Stiruntilcombined.

2.Seasonthetunagenerouslywithsaltandpepperonbothsides.Placethe tuna in the dish with the marinade and turn to coat. Cover andrefrigeratefor1hour,turningthefishatleastonce.

3.Inalargecast-ironskillet,heat1tablespoonoilovermoderateheat.

4.Removethe tuna fromthemarinade,patdry,andaddthesteaks totheskillet.Cook,turningonce,untilbrownedandjustcookedthrough,about 8 minutes total. Transfer to plates and sprinkle with scallions.Serve.(Ifdesired,heattheremainingmarinadeinasmallsaucepanandboil for 2minutes, then serve with the tuna.) glamour girl tip If youhave a grill pan, this fish can be cooked for about 3minutes on eachside.

BikiniSeasonBakedSalmonSalmonwithLemon,WhiteWine,andCapers

Yes,salmonisgoodforyou.It’s jam-packedwithheart-healthyomega-3s,whichcanactuallyhelpyourbodyburnfatmoreefficiently.Butthereal reason this recipe is so figure-friendly is that it’s so easy you’llhappilymakeandeat itonceaweek. (Leftoverscangetchoppedovergreens forasalad,ormixedwith lemonjuiceandcapers forayummysandwichfilling.)Serves4Four8-ounceskin-onsalmonfilletsSeasaltandfreshlygroundpepper

3tablespoonsoliveoil½cupdrywhitewine½cupchoppedfreshflat-leafparsley½cupfreshlemonjuice

2tablespoonscapers1. Preheat the oven to 400°F. Put the salmon skin-side down in aceramic or glass baking pan. Rub the salmon filletswith 1 tablespoonoliveoilandseasongenerouslywithsaltandpepper.Letthesalmonsitinthepanfor10minutes.

2.Drizzlethewhitewineoverthesalmon,thensprinkle¼cupparsleyontop;savetheremainingparsleytouselater.Putthepanintheovenandcookfor15to20minutes,oruntilthesalmonfilletsareopaque.

3.Meanwhile, inasmallbowl,mix the lemonjuice,capers, remainingparsley, and 2 tablespoons olive oil. Top each salmon fillet with the

lemonjuicemixtureandserveimmediately.

CanWeTalk?CrabCakesMaryland-StyleCrabCakeswithBasilMayonnaise

When Glamour editorial assistant Jessica Duncan was growing up inGeorgia, shepractically lived inhermother’skitchen.Not justbecauseher mom, Vickie Myers, is a great cook, but because she’s a greatlistener.Vickiewouldwhipupabatchofherfamouscrabcakes(usingcrabs caught by her husband in the river behind their house!) whileJessica talked. The prep takes a while—about 45 minutes—so there’sample time to catchupon everything.This is theperfect dinner for aleisurelyeveningwithpeopleyoulove—andenjoylisteningto.

Makes6to8crabcakes;serves3to4

BASILMAYONNAISE

Salt

40freshwholebasilleaves1½cupsmayonnaise2teaspoonsDijonmustard

2teaspoonsfreshlemonjuice¼teaspooncayenne

CRABCAKES

1poundfreshlumpcrabmeat,pickedfreeofshells½cupreservedmayonnaisemixture¼cupchoppedfreshchives

2tablespoonsfreshchoppedflat-leafparsley2⅔cupsdrywhitebreadcrumbs

6tablespoonsoliveorvegetableoil2celerystalks,finelychopped⅔cupfinelychoppedonionSaltandfreshlygroundpepper¼cupplus2tablespoonsall-purposeflour

3largeeggs1. Fill amedium saucepanwith water. Add a large pinch of salt andbring to a boil.Add the basil and cookover highheat for 30 seconds(this quick plunge in boiling water is called blanching). Drain.Immediately transfer the leaves to a large bowl of ice water. Drain,wipingoutthebowl.Patthebasildrywithpapertowels.Finelychopthebasil.

2.Inthebowl,mixthemayonnaise,mustard,lemonjuice,andcayenne.Setaside½cupof themayonnaisemixture tousewhenpreparing thecrabcakes.Stirthebasilintotheremainingmayonnaise,andrefrigeratethebasilmayonnaisetoservewiththecrabcakeswhenthey’reready.

3. In a large bowl, carefully stir together the crabmeat, reservedmayonnaise mixture, chives, parsley, and ⅔ cup of bread crumbs,makingsurenottobreakthecrabuptoomuch.

4. Ina large,heavy skillet,heat2 tablespoonsoilovermoderateheat.Add the celery and onion and cook, stirring a few times, until tender,

about5minutes.Transfertoaplateandletcoolslightly, thenaddthecelery-onionmixturetothecrabmixtureandgentlycombine.Seasontotastewithsaltandpepper.

5.Form thecrabmixture into6 to8cakes.Refrigerate forat least20minutes,untilthecakesarefirm.(Don’tskipthisstep;thechillingkeepsthemfromfallingapartastheycook.)6.Placetheflourinasmallbowl.Inanothersmallbowl,whisktheeggstoblendthemtogether.Placetheremaining2 cups bread crumbs in amediumbowl. Line the bowls upnexttoeachothersoyoucaneasilydipthecrabcakesintooneaftertheother.

7.Heat2tablespoonsoilinalargeskilletovermoderateheat.Workingin two batches, remove half the crab cakes from the refrigerator.Workingwithonecrabcakeatatime,coateachonewithflour,thendipinto thebeatenegg, thencoat completelywithbreadcrumbs.Add thecrab cakes to the hot skillet and cook, turning once, until golden andcrisp, about 5 minutes. Using a spatula, transfer the crab cakes to aplate.Addanother2tablespoonsoiltotheskilletandrepeattheprocesswiththesecondbatch.Thesecanbemadeaheadandrefrigerateduntilready to serve. Reheat for 10 to 15minutes in an oven preheated to350°F.Servewithbasilmayonnaise.

SeasonFinaleShrimpSteamedShrimpinBeerwithLemon,Garlic,andButter

You’ve invited your friends over to watch an episode, maybe the lastepisode ever, of your favorite show.Youwant finger food, and—sinceyou don’t want to miss a second of screen time—you want a quickrecipe.Thisdishonlytakestenminutestothrowtogether—youliterallytossall the ingredients intoapot.We like to serveourguests ice-coldbottlesofthesamekindofbeerweusedtosteamtheshrimp.Whenaningredientmakestwoverydifferentappearancesinameal,chefscallitbridging;wecallitfun,andfrugal!

Serves4

1poundlargeshrimp(freshorfrozen),cleaned,shelled,anddeveined

1bayleaf6dillsprigsor1teaspoondillweed1garlicclove,mincedJuiceof½lemon½teaspoonsalt¼teaspoonwholepeppercorns⅛teaspoondriedredpepperflakes

1cupbeer¼cupbutter,melted(optional)1.Inalargesaucepan,combinealltheingredientsexceptthebutter,andbringtoaboil.

2.Immediatelycoverthesaucepan,removefromheat,andletstand4to6minutes,oruntiltheshrimparepinkandcurlup.Drainandtransfertheshrimptoaplate.Discardthebayleaf,dill,andgarlic.

3.Servetheshrimphotwithmeltedbutterfordipping,ifyoulike.

BeachHouseGrilledShrimpShrimpwithFreshCorn,Tomatoes,andBasil

Woo-hoo!You’regoingtotheshore!Ormaybeyou’renot,butsowhat?Thisrecipe—showcasingsomeofsummer’sgreatesthits:corn,tomatoes,andbasil—willbring thebeachvibe toyou.Buy theveggies freshandyouwon’thavetoaddmorethanadrizzleofoliveoilandasprinkleortwoofsaltandpepper;they’rethattasty.

Serves4asanappetizeror2asamaincourse16largetail-onshrimp,cleaned,shelled,anddeveined

6tablespoonsoliveoil1garlicclove,minced3earscorn,shucked2cupschoppedtomatoes(orgrapetomatoes,halved,ifgoodtomatoesarenotinseason)8basilleaves,finelychoppedSaltandfreshlygroundpepperLimewedges,forserving(optional)1.Inalargebowl,tosstheshrimp(tailson!)with3tablespoonsoliveoilandthemincedgarlic;marinate30minutes.

2.Meanwhile,bringalargepotofsaltedwatertoaboil.Addthecornandcookoverhighheatforabout4minutes.Drainandletcoolunderrunning water. Using a large serrated knife and working over a largebowlwithoneearatatime,cutthekernelsfromthecobsbystandingeachearofcornupright inthebowlandcarefullyrunningtheedgeoftheknifeverticallydowneachside,cuttingclosetothecob;thekernels

willfalloffthecobandintothebowl.

3.Addthetomatoes,basil,and2tablespoonsoliveoiltothebowlwiththecornandtosswell.Addsaltandpeppertotaste.

4. Remove the shrimp from the marinade and season with salt andpepper. In a large skillet, heat the remaining 1 tablespoon of olive oilovermoderately high heat. Add the shrimp and cook until just whitethroughout,about4minutes.Usingtongsoraslottedspoon,transfertheshrimp to the bowl with the corn mixture and toss. Serve with limewedgesforsqueezingontop,ifdesired.

SkinnyJeansScallopsMediterranean-StyleScallopswithOlivesandOregano

No need to count calories when you’re making a dish as light andsatisfyingas this. Ithas Italianspirit—thanks to theolives,capers,andtomatoes—andmarinating thescallopsbeforesearing lets those flavorssoakthrough.Thereyougo!A“diet”thatdoesn’ttasteit.Sothat’showthoseEuropeanladiesdoit.

Serves4

SCALLOPS

2tablespoonsoliveoil

1tablespoonredwinevinegar1garlicclove,finelychopped

2teaspoonsfinelychoppedfreshoregano1½poundslargeseascallops(about20),cleanedSAUCE

2tablespoonsextra-virginoliveoil

2celerystalks,dicedinto¼-inchcubes1garlicclove,minced2ripetomatoes,cutinto¼-inchdice¼cupkalamataorotherbrine-curedblackolives,pittedandcoarselychopped2tablespoonssmallcapers,drainedandchopped3tablespoonschoppedfreshflat-leafparsley3tablespoonsfinelychoppedfreshbasil

1tablespoonredwinevinegar¼teaspoonsalt¼teaspoonfreshlygroundblackpepperCookedriceororzo,forserving(optional)1.Inalargeresealableplasticbag,combinetheoil,vinegar,garlic,oregano,andscallops.Closethebagandsealittightly,pressingouttheexcessair.Refrigeratefor20minutes,turningoccasionally.

2.Make the sauce: In a large heavy skillet, heat the oil overmediumheatuntil hot.Add the celeryand cook, stirring,until tender, about4minutes. Increase the heat to moderately high and add the garlic,tomatoes, 2 tablespoons water, olives, and capers and cook until thesauceisslightlythickened,about5minutes.

3.Stirintheparsley,basil,vinegar,salt,andpepper.Coverandremovefromtheheat.

4.Removethescallopsfromthebagandshakeoffanyexcessmarinade.Lightlyoilagrillpanorcast-ironskilletandheatovermoderatelyhighheat until smoking. Grill the scallops, turning once, until just cookedthrough,about5minutes.

5.Spoonthesauceoverthescallops.Serveoverriceororzo,ifdesired.

glamourgirltipThesauceisalsodeliciousspoonedoverawhitefishlikecodandhalibutorshrimp.

PerfectHostLobsterPotPieSeriouslyLoadedShellfish-StuffedPastry

This decadent recipe—another Veronica Chambers invention—isshockingly easy. It calls for canned lobster, premade pie crust, and afilling that takes less than30minutes.WheneverVeronicamakes this,she likes tomake two: one for dinner and one for her guests to takehome. In the summer, they are luxurious vacation-worthy fare, evenwhen served in a small landlocked apartment. In the winter, theselobster pot pies are warm and comforting, and make you dream ofsummer. They also freeze beautifully. And in individual ramekins (seeVariation), you—good host that you are—can send friends homewithanythatareleftover.

Serves4

8tablespoonsunsaltedbutter(1stick)1½cupschoppedyellowonion(about1largeonion)

1cupchoppedcelery½cupall-purposeflour

2tablespoonswhitewine2½cupsfishstockorvegetablestockSaltandfreshlygroundpepper¼cupheavycream

1poundcookedlobstermeat,roughlychopped1½cupsfrozencorn,notthawed1½cupsfrozenpearlonions,notthawed½cupcoarselychoppedfreshflat-leafparsley

2refrigeratedpremadepiecrusts1largeeggbeatenwith2tablespoonswater1.Preheattheovento375°F.Inalargeskillet,heatthebutterovermoderateheat.Oncemelted,addtheonionandceleryandcook,stirringafewtimes,untiltheonionistranslucent,about10minutes.

2.Turntheheatdowntolow,sprinkletheflourovertheonionmixture,and stir to combine. Cook, stirring occasionally, for 3minutes longer.Addwhitewineandcookfor1minute.

3.Addthestock,1teaspoonsalt,and½teaspoonpepperandsimmerfor5minutes.Pourintheheavycream.

4.Inalargebowl,combinelobster,frozencornandonions,andparsley,and add salt and pepper to taste. Pour liquid mixture over lobstermixture.Stirandsetaside.Unrollonepremadepiecrust inadishandfillwith the lobstermixture.Topwith the secondpie crust.Crimp theedgestogetherandbrushwiththeeggwash.Make4or5slashesontopofthecrustandbakefor1hourand15minutes,untilthetopisgoldenbrownandthefillingisbubbling.

VARIATION:PERSONALPOTPIES

Tomake individual lobster pot pies:Unroll the pie dough and,with asharp knife, cut it into circles to fit four 5-to 6-ounce individualramekinsorotherovenproofbowls.Lineeachramekinwiththecircleofdough,fillwiththelobstermixture,andtopwithanothercutoutcircleofpiedough.Crimptheedgestogether,brusheachpiewitheggwash,and follow the remaining instructions above.Cook for50minutes andthencheck.Potpiesaredonewhenthetopsaregoldenbrown.

kitchenbasics:WhatYouNeedtoKnowAboutSeafood

It’s delicious, nutritious . . . and, if you’re new to cooking it, franklyintimidating.Thesetipsshouldhelpyoufeelconfident:

WHENYOUSHOP:

•Smellthefish.Allseafoodshouldsmelllikeanoceanbreeze;itshouldnothaveanunpleasantlyfishysmell.

•Lookclosely.Finfish(whichmeanseveryfishbutshellfish)shouldbeslightlytranslucentandhaveamoist,glossylook.Thefleshshouldfeelfirmandspringbackwhenyoupress it. Ifyou’rebuyingwhole fish,anyscalesshouldbefirmlyattachedandtheeyesshouldbebrightandbulging,notbrown,milky, or sunken. If you’rebuyinga cutof fish,likeasteakorfillet,thefleshshouldneverappeardryorbrownishattheedges.Shellfishlikeshrimporscallopsshouldhaveafirmtexture.Oysters, mussels, or clams should be tightly closed. Cooked lobstermeatorcrabmeatshouldbewhitewithareddishtinge.

WHENYOUCOOK:

•Sautéingworksbestforrelativelysmallfishfilletslikeflounder,sole,ortilapia.Inalargeskillet,heatasmallamountofbutteroroil(about1tablespoon)overmoderatelyhighheat.Addthefishfilletsandcookforabout3to4minutesperside.Seasonwithsalt,pepper,andfreshlemonjuice,thensprinklewithmincedfreshherbslikebasilorfreshflat-leafparsley.

•Bakingisasafechoiceforthickerfishsteakslikesalmonorswordfish

and thicker fillets like grouper and cod. Preheat the oven to 350°F.Greaseabakingpanwithbutteroroil,thencoatthefishwitholiveoilandsprinkleeachpiecewithsaltandpepper,1teaspoonlemonjuice,and 1 teaspoon white wine. Bake for 8 to 10 minutes per inch ofthickness.Servewithlemonwedges.

•Broiling is fantastic forvirtuallyanykindof fish,especially filletsorsteaks. Preheat the broiler. Coat the fish with olive oil or meltedbutter;drizzleeachpiecewith1teaspoonlemonjuiceand,ifdesired,1 teaspoonwhitewine,andsprinklewithsaltandpepper.Broil inabroilingpan,withoutarack,about3to4inchesfromtheheatsource,for 8 to 10 minutes per inch of thickness. Don’t turn the fish as itbroils.Sprinkleminced fresh flat-leafparsleyon top,orgarnishwithcapersandservewithwedgesoflemon.

•Grilling isgoodforthickertypesoffish,liketunaorsalmon;thinnercutswillfallapart.Togrillmoredelicatefish,wrapitinfoil.Preheatyourgrillashotasitcango,thencookthefishfor5to7minutesperinch of thickness, flipping once halfway through and watching itcloselytobesureitdoesn’tscorch.Somefish,liketuna,canbeservedrareandjustneedsanicesearonthegrillbeforeit’sreadytogo.Allyouneedisasquirtoflemonjuiceandadashofsaltandpepper.

ANDIFYOU’RECONCERNEDABOUTSAFETY...

Headlines about toxins, mercury, and the environment have us allworried. Your best bets are salmon, shrimp, canned light tuna, andpollock;thesefishhavelowerlevelsofmercury.Trytoavoidswordfish,kingmackerel, tilefish (alsoknownas goldenbassor golden snapper),andsharkbecausetheyhavehighermercury levels.Followthisruleofthumb: the smaller the fish, the better. And remember, fish is a greatsource of protein and omega-3 fatty acids, so you don’t need to—andshouldn’t—avoiditaltogether.Ifyouhavesafetyquestions,visitfda.govandepa.govforinformation.

pizza&pasta

PerfectDateNightPizzaBasicPizzaPieDough,withToppingVariations

Our friendKlancyMiller trainedasapastrychefatLeCordonBleu inParis,sowhenshetoldusthatmakingourownpizzadoughwouldbeeasy,wesuspectedthathereasymightnotbethesameasoureasy.Butwe’ve since come around. Klancy believes that making pizza is theperfectdatenightactivity.Youstartthedoughandthenyou’vegotanhourwhile it rises.Dowhatyou likewith thathour. (Youtwocan fillthetime,can’tyou?)Thenreturntothedough,finishupthepizza,andchowdown.Alternatively, you can make this pizza with premade dough,

eliminatingthehourwait.(Lookforballsofdoughinthedairysectionor the frozen pizza aisle.) But don’t be afraid to try the homemadeversionatleastonce:Itsurprisedeveryoneofourtesterswithitsease.

Makes1pizza;serves4

DOUGH

One¼-ouncepackageactivedryyeast½cupwarmwater(105°to115°F)1⅔cupsall-purposeflour,plusmoreforsprinkling

1teaspoonsalt1tablespoonoliveoil,plusmoreforoilingthedoughBASICPIZZAPIEDOUGH

1. In a small bowl, cover the yeastwith thewarmwater. Let stand 5minutes toactivate, thenstir todissolve. Ina largebowl, combine theflourand salt and formawell in the center (as though the flourweremashedpotatoesandyou’remakingroomforgravy).

2.Pour theyeastmixtureandthe tablespoonofoil into thewell, thengraduallyworktheliquidsintotheflourwithaforkuntilaloosedoughforms. If thedough seems too sticky,mix in a sprinklingof additionalflour;ifitseemstoostiff,addasprinklingofwater.Thedoughshouldbesuppleandsmooth.

3. Transfer the dough to a lightly floured surface and knead for 10minutes, sprinklingwith flourasneeded,until thedough is lump-free.Ruboiloverthedoughandreturnittothebowl.

4.Coverwithplasticwrapandletriseatroomtemperatureforabout1hour,untilthedoughhasdoubledinbulk.Transfertoalightlyflouredsurfaceandkneadfor30secondslonger.Ifnotmakingpizzarightaway,keep the dough in a resealable plastic bag in the fridge for up to 24hours,orfreezeuntilreadytouse.

5.Whenreadytomakeapizza,usingyourfingersorarollingpin,rolloutorpressthedoughtothedesiredsize.(Forminimalfuss,insteadofstrivingforaperfectcircle,youcanputthedoughdirectlyonalightlyoiledrimmedbakingsheetandpresstofitwithyourfingertips,makingsuretopushitallthewayintothecorners.)6.Addanyofthetoppingvariationsbelow,oryourownfavoritepizzatoppings.

CLASSICTOMATOSAUCE

Makesenoughsaucefor1pizza

3tablespoonsoliveoil3garliccloves,mincedOne14-ouncecancrushedtomatoes,preferablySanMarzano,includingthejuicesKosherorseasalt

1.Inamediumskillet,heat2tablespoonsoliveoilovermoderateheat.Stirinthegarlicandcookuntilsoft,about2minutes,beingcarefulnottoletthegarlicburn.Transfertoablender.

2. Add the tomatoes and the remaining tablespoon of olive oil to theblenderandpuree.Addsalttotaste,thenletcooltoroomtemperature.

PIZZAMARGHERITAWITHTOMATO,MOZZARELLA,ANDBASIL

BasicPizzaPieDough(page149)½cupClassicTomatoSauce(page150)orstore-boughtpizzasauce1poundfreshmozzarella,thinlyslicedSaltandfreshlygroundpepperOliveoilfordrizzlingLeavesfrom2freshthymeororeganosprigs,or½teaspoondriedthymeororegano

20largefreshbasilleaves1. Preheat the oven to 500°F. Put the pizza dough on a lightly oiledbaking sheet.Using a rolling pin or your fingers, roll out or press thedoughintoacircle12 inches indiameter,orpress it to thesizeof thebakingsheet,makingsuretopushitintothecorners.

2.Spreadthetomatosauceonthedough,leavinga1-inchborderforthecrust.Topthesaucewiththemozzarellaslices.

3.Seasonwithapincheachofsaltandpepper,drizzlewithalittleoliveoil,andsprinklewiththefreshordriedherbs.

4. Bake the pizza for about 9 minutes, until the crust is golden andcrispyandthecheese isa littlecrispy, too.Removethepizza fromtheoven,andtransfertoacuttingboardtocool.Tearthebasil leavesintopieceswith your hands, and scatter them on top of the pizza. Let thepizzarestforatleast3minutesbeforeserving.

PIZZAWITHEGGPLANT,HAM,ARUGULA,ANDMOZZARELLACHEESE

One1-poundeggplant,cutinto½-inchroundsOliveoilSaltandfreshlygroundpepperBasicPizzaPieDough(page149)1cupClassicTomatoSauce(page150)orstore-boughtpizzasauce10thinslicescuredham,suchasprosciutto1½cupsbabyarugulaorspinachleavesBalsamicvinegar½cupshreddedfreshmozzarellacheese(orfreshlygratedParmigiano-Reggianocheese)

1.Preheattheovento500°F.Brushtheeggplantroundsgenerouslywithoil, and sprinkle lightlywith salt andpepper.Cook for3 to4minutesperside inastovetopgrillpanovermedium-highheat,or roast in theoven for 8 to 10minutes, turning the heat down to 425°F while youroast.

2.Putthedoughonalightlyoiledbakingsheet.Usingarollingpinoryour fingers, roll out or press the dough into a circle 12 inches indiameter,orpressittothesizeofthebakingsheet,makingsuretopushitintothecorners.Spreadthetomatosauceonthedough,leavinga1-inchborderforthecrust.Topwiththeeggplant.

3. Bake the pizza for about 11minutes, until the edges are crisp andgolden brown. Lay the ham slices on top of the pizza and bake for 5minuteslonger.

4. Meanwhile, toss the spinach or arugula in a bowl with 2 or 3tablespoonsoliveoil,adrizzleofbalsamicvinegar,andsaltandpepperto taste. When the pizza has finished cooking, top it with the greensmixtureandcheese.Drizzlewithalittlemoreoilandagrindofpepper,ifdesired.Cutintowedgesandenjoy.

PIZZAWITHBACON,ROSEMARY,ANDGOATCHEESE

BasicPizzaPieDough(page149)Cornmealorall-purposeflour,fordusting

2tablespoonsoliveoil1cupClassicTomatoSauce(page150),orstore-boughtpizzasauce(optional)8ouncessoftgoatcheese,crumbled

2tablespoonschoppedfreshrosemary4ouncesthicklyslicedbacon,cutinto1-inchstrips,orthinlyslicedpancettaSaltandfreshlygroundpepper

1.Preheattheovento500°F.Placealargerimmedbakingsheetintheoven and heat for 20 to 30minutes. Meanwhile, on a lightly flouredsurface,usingarollingpinoryourfingers,rolloutorpressthedoughtoacircle12inchesindiameterandbrushwith1tablespoonofoil.Spreadthetomatosauceontop(ifusing),leavinga1-inchborderforthecrust,thensprinklewiththecheeseandtopwiththerosemaryandbacon.

2.Drizzletheremainingtablespoonofoiloverthepizzaandseasonwithsaltandpepper.Transfertotheheatedbakingsheetandbakeforabout11minutes,until theedgesarecrispandgolden.Cut intowedgesandserveeitherwarm,atroomtemperature,orcold.

MarryMeLasagneLasagnewithRicottaCheese,MozzarellaCheese,andBasil

Maybeyouwanttomarryhim,butaren’tanEngagementChickenkindofgirl.Whynotaskhim?Your inspiration:HillarySeitz,aLosAngelesscreenwriterwhohadbeenwithherboyfriendforsevenyearswhenshedecidedtopropose.“He’dwantedtogetmarriedallalong;Iwastheonewho’dresisted,”explainedHillary.“Iwantedaproposalthatsaidthanksforhanginginthereandhavingfaithinme.”SoHillarywenttoapaint-your-own pottery shop and painted two plates: one with the phrase“Charlie, will you marry me?” and the other with “Please say yes.”Hillarytookherplatestoafavoriterestaurant,askedthemtoserve,andwatched as Charlie uncovered the proposal. Naturally, he did say yes.Wanttotryityourself?Considerthislayers-of-lovelasagne—bigenough,incidentally,tocoverthewholeplate.Messageoptional!

Serves4to6

3cupsMarinaraSauce(recipefollows;inapinch,useyourfavoritejarredredsauce)

8ouncesuncookedlasagnenoodlesOne15-to16-ouncecontainerwholeorpart-skimricottacheese

3largeeggs2cupsshreddedfreshmozzarellacheese(8ounces)½cupfreshlygrated

Parmigiano-ReggianocheeseBasilleaves,finelychopped,forgarnish

1. Preheat the oven to 350°F. Prepare the marinara sauce. While thesauceissimmering,bringalargepotofsaltedwatertoaboil.Dropinthe lasagne noodles one at a time and cook over high heat, stirringoccasionally,untiljustaldente,around5minutes.Drainthenoodlesinacolanderandsetthemaside.

2. In a medium bowl, combine the ricotta and eggs. Spread 1 cupmarinarasauceinthebottomofa9-by13-inchbakingdish.Topwithalayeroflasagnenoodles,followedbyhalfthericottamixture.

3.Repeatwithasecondlayerofmarinara,noodles,andricottamixtureandtopwithathirdlayerofnoodles.Spread¾cupmarinarasauceonthenoodles(reserving¼cuptodrizzleovereachlasagneslicewhenyouserveit).SprinklewiththemozzarellaandParmigiano-Reggianocheese.

4. Bake the lasagne for about 1 hour, or until the top is golden, thefilling is bubbling around the edges, and the noodles are tenderwhenpiercedwith a sharpknife.Remove from theoven and let cool for 15minutes before serving. Cut the lasagne into thick slices, arrange onplates,drizzlewiththeremainingmarinarasauce,andserve,garnishedwithbasil.

MARINARASAUCE

5largegarliccloves,thinlysliced¼cupoliveoilTwo28-ouncecanswholetomatoes(preferablySanMarzano),drainedandchoppedSaltandfreshlygroundblackpepper½teaspoonredpepperflakes

2tablespoonsunsaltedbutter10basilleaves,tornintopieces

1. In a large saucepan, cook the garlic in the olive oil overmoderateheatuntilgolden,about30seconds.

2.Turntheheatuptohigh;addthetomatoes,alargepincheachofsaltandpepper,andtheredpepperflakes.Bringtoasimmer,thenturntheheatdowntomoderatelylow.Cook,stirringoccasionally,untilthesauceisthick,15to20minutes.

3.Addthebutterandbasiltothesaucepan,stirringtomeltthebutter.Addsaltandpeppertotaste.

glamourgirltip

This lasagne recipe leaves plenty of room for personalization. Playaround with other fillings, adding a layer of sautéed mushrooms,choppedsautéedspinachleaves,orevensomecookedcrumbledsausage.

WeStillMissTheSopranosSpaghettiSpaghettiandBite-SizeMeatballs

Google “spaghetti andmeatballs”andmore thanhalfamillion recipespopup.Forgetallofthemandsimplycommitthisonetomemory—it’sbasicenoughtomakeonceaweek,butthechunkymarinarawithsliversofgarlicandbasilgiveitafresher,fancierfeel.Westartedmakingthisrecipe back in 2002,whenThe Sopranoswas still the highlight of ourweek.Nowallwe’vegotaretheDVDs—andthiskillerpasta.Addittoyour repertoireandcall ityour family’s secret recipe,passeddown forgenerations.Wewon’ttellTony.

Serves2to4

MEATBALLS

½poundgroundbeef¼cupplainbreadcrumbs1largeegg,lightlybeaten

5tablespoonsgratedParmigiano-Reggianocheese½teaspoonmincedgarlic½teaspoonsalt⅛teaspoonfreshlygroundpepper1tablespoonfinelychoppedfreshflat-leafparsley¼teaspoondriedoregano

1tablespoonoliveoil

MARINARASAUCE

3largegarliccloves,thinlysliced

2tablespoonsoliveoilOne28-ouncecanwholetomatoes,drainedandchoppedSaltandfreshlygroundpepper

1tablespoonunsaltedbutter5basilleaves,tornintopieces

PASTA

One8-ouncepackagespaghettiFreshlygratedParmigiano-Reggianocheese,forserving1.Makethemeatballs:Inalargebowl,combinealltheingredientsexcepttheoliveoil,mixinggentlywithyourhands.

2. Rinse your hands with cool water, then lightly shape the meatballmixtureintoballsthesizeofagrape.

3.Inalarge,heavyskillet,heattheoliveoilovermoderatelyhighheat.

4.Working in batches, arrange themeatballs in the skillet in a singlelayerandcook, turninga few times,until richlybrownedonall sides,about8minutestotal,beingcarefulnottoburnthem.Transfertoaplateandsetaside.

5.Makethemarinarasauce:Inalargesaucepan,cookthegarlicintheoliveoilovermoderateheatuntilgolden,about30seconds.

6.Turntheheatuptohigh;addthetomatoesandalargepinchofsalt.Bring to a simmer, then turn heat down to moderately low. Cook,

stirringoccasionally,untilthesauceisthick,15to20minutes.

7.Addthebutterandbasiltothesaucepan,stirringtomeltthebutter.Addsaltandpeppertotaste.

8.Addthemeatballstothesaucepan,stirringtocombine.Simmeruntilheatedthrough,about5minuteslonger.

9. Meanwhile, bring a large pot of salted water to a boil. Add thespaghetti and cook according to package instructions until al dente.Drain.

10.Addthespaghettitothesaucepanwiththemarinaraandmeatballsandtosstocoat.Transfertoalargebowlandserve,passingthecheeseatthetable.

Let’sMakeaBabyPastaPennewithSpicyTomatoSauce

Wedon’tknowwhythispastaissogoodatwhatitdoes.AllweknowisthatGlamour.comfoodbloggerSarahJiohasmadeitthreetimesforherhusband;nowtheyhavethreebabies.Youdothemath.

Serves2to4

Koshersalt¾poundpenne

2tablespoonsoliveoil2garliccloves,minced½teaspoonredpepperflakes(orslightlymoreforspicierresults)One14-ouncecandicedorcrushedtomatoes(preferablySanMarzano)¼cupgratedPecorinoRomanoorParmigiano-Reggianocheese1.Inalargepot,bringwatertoaboilandaddalargepinchofsalt.

2.Addthepennetothepotandcookaccordingtopackageinstructionsuntilaldente.Setaside½cupofcookingliquid,thendrainandreservethepastainaservingbowl.

3.Meanwhile,inalargeskillet,heattheoilovermoderateheat.Addthegarlicandredpepperflakesandcook,stirringconstantlywithawoodenspoon, forabout30 seconds,beingcarefulnot to let thegarlicbrown.Addthetomatoesandcrushthemwiththebackofyourspoon(leavingthe sauce a bit chunky). Simmer until warmed through, about 10minutes.Addsalt to taste. (Saucewillkeepforuptothreedays in the

fridge.)4.Scrapethetomatosauceintotheservingbowlwiththepastaand toss to coat. Sprinkle the cheeseon topand serve—with redwineandcandlelight!

IGotThinnerEatingPastaPastawithFreshVegetables,Herbs,andRicottaCheese

Ifyoulovecarbslikewelovecarbs,you’llneverswearoffthementirely.Thisrecipeistherealdeal.OurexecutiveeditorLaurenBrodyoncelost35 pounds of college weight by eating pasta almost every night. Shesays, “It’s all about whole-wheat pasta and portion control.” Slow-roastingvegetableswithfreshherbsbuildslayersoflow-calflavor,andthe ricotta—part-skimworks—makeseverythingcreamywithoutheavycheeses.Ifyouhaven’ttriedwhole-wheatpasta,don’thesitate:Itdoesn’tworkinalldishes,buthereitaddsanearthynuttinessthatcomplementsthe rustic veggies perfectly. Our favorite brands are Barilla Plus, DeCecco,andBionaturae,allavailableatsupermarketsnationally.

Serves2to4

2redoryellowbellpeppersOne½-poundeggplant,cutinto½-inchpiecesOne½-poundzucchini,cutinto½-inchpieces

4tablespoonsextra-virginoliveoil2garliccloves,chopped6tablespoonsfreshherbs(ideallyamixofthyme,sage,androsemary),finelychopped2mediumredonions,cutinto½-inchwedges2leeks,paleandgreenpartsonly,halvedlengthwiseandcutinto¼-inch-thick

slices(seetipbelowoncleaningandcuttingleeks)Saltandfreshlygroundpepper¾to1poundpenneorfusilli(preferablywholewheat)⅓cupsun-driedtomatoespackedinoil,finelychopped⅓cupkalamataolives,pittedandchopped⅓cupchoppedfreshbasil⅓cupchoppedfreshflat-leafparsley½cupfreshlygratedParmigiano-Reggianocheese1cupwholemilkorpart-skimricottacheese,forserving1.Preheatthebroiler.Broilthepeppersonthetoprack4to5inchesfromtheheat,turningoccasionallyuntiltheskinsareblisteredandalittlecharred,about9minutes.Transferthepepperstoabowlandcovertightlywithplasticwrap.Letstanduntilcool,about20minutes.Whenthepeppersarecoolenoughtohandle,peelofftheskin,discardtheseeds,andchop.

2.Preheattheovento400°F.Onalargerimmedbakingsheet,tosstheeggplant and zucchini with 2 tablespoons oil, the garlic, and thechopped herbmixture.Meanwhile, on a second baking sheet, toss theonionsandleekswiththeremaining2tablespoonsoil.Seasonbothwithsalt and pepper. Spread out in an even layer and roast for 15 to 20minutes,turningwithaspatulaafewtimes,untilthevegetablesstarttobrownaroundtheedges.Transferthevegetablestoabowlandsetaside.

3.While the vegetables are roasting, bring a large saucepan of saltedwater to a boil. Add the pasta and cook according to packageinstructionsuntilaldente.Drain.

4.Addthepastatothebowlwiththeroastedvegetables.Addthesun-driedtomatoes,olives,basil,parsley,Parmigiano-Reggiano,andsaltandpeppertotaste.Tosswelltocombine.Servewiththericottainasmallbowlonthesideforstirringintopasta.

glamourgirltipLeeksneedtobecleanedthoroughlybeforecooking.First,trimthemjustabovetheroots,thencutawaythedarkgreenleavesfromtheotherendofthestalk.Withasmallsharpknife,cuttheleekfromendtoend,halfwaythroughtothecentercore.Pullbacktheleavesandflushoutallthedirtunderrunningwater.Shaketodrybeforefollowinganyothercookinginstructions.

InstantHappinessMacandCheeseMacaroniwithFourCheesesandCrumbTopping

Thismacaroniandcheesemagicallybrokersatrucebetweenchildren’scravings for a creamy, classic dish and the adult desire for somethingmore sophisticated than bright yellow box fare. Everyone loves thisversion.Thetrick isusingfourcheeses:Cheddar+fontina+Gruyère+Parmigiano-Reggiano=luxuryonaplate.

Serves4

TOPPING

1tablespoonunsaltedbutter,melted¼cupbreadcrumbs(preferablypanko,theJapanesevarietynowavailableinmanysupermarkets)

2tablespoonsfreshlygratedParmigiano-Reggianocheese

MACARONI

½poundelbowmacaroni(halfthebox)2tablespoonsunsaltedbutter,plusmoreforgreasingthebakingdish1½tablespoonsall-purposeflour

1cupwholemilk

1cupcoarselygratedextra-sharpCheddarcheese(about4ounces)1cupcoarselygratedfontinacheese(about4ounces)1cupcoarselygratedGruyèrecheese(about4ounces)

2tablespoonsfreshlygratedParmigiano-Reggianocheese

Saltandfreshlygroundpepper

1.Preheattheovento400°Fandpositiontheovenrackinthemiddleoftheoven.

2.Make the topping: Ina smallbowl, combine themeltedbutterwiththe bread crumbs and Parmigiano-Reggiano cheese, stirring well. Setaside.

3.Make themacaroni:Butter a1-to1½-quart glass or ceramicbakingdish or a 9-inch pie dish and set it aside. Bring a large pot of saltedwater to a boil. Add the macaroni and cook according to packagedirections, until al dente. Reserve¼ cup cookingwater and drain themacaroniinacolander.

4. Make the cheese sauce: In a small heavy saucepan, melt the 2tablespoonsbutterovermoderatelylowheatandwhiskintheflouruntilsmooth. Cook the mixture (called a roux), whisking constantly, for 1minute,thenwhiskinthemilk.Turntheheatuptohighandbringthesauce to a boil, whisking constantly. Turn the heat down to low andsimmer,whisking occasionally, for 2minutes longer.Add the cheeses,whisking,untilmeltedandsmooth.Addsaltandpeppertotaste.

5. Inalargebowl,combinethemacaroni,reservedcookingwater,andcheese sauce, stirring to coat. Transfer to the prepared baking dish.Sprinklethebreadcrumbtoppingevenlyoverthemacaroniandbake20minutes,untilgoldenandbubbling.Letrest5minutesbeforeserving.

VARIATION1:SPICYMEXICANMACANDCHEESE

3cupsshreddedMontereyJackorpepperJackcheese⅛teaspooncayenne

2teaspoonsgroundcumin½teaspoondriedoregano

2teaspoonschilipowder2cupsshreddedcookedchicken(optional)Tortillachips,finelycrushed

Prepareasabove,butuseshreddedMontereyJackorpepperJackcheeseinsteadofthefour-cheeseblend,andstircayenne,groundcumin,driedoregano, and chili powder—and, if desired, chicken—into the cheesesauce. Omit the bread crumb topping and use finely crushed tortillachipsasthetoppinginstead.

VARIATION2:ITALIANMACANDCHEESE

2½cupsshreddedmozzarellaorfontinacheese½cupfreshlygratedParmigiano-Reggianocheese114-ouncecanstewedtomatoes,drainedandfinelychopped

Prepareasabove,butinsteadofthefour-cheeseblend,usemozzarellaorfontina cheese and freshly grated Parmigiano-Reggiano. Stir tomatoesintothecheesesauce,andomitthereservedpastacookingwater.

VARIATION3:MIXEDMUSHROOMMACANDCHEESE

2shallots,finelychopped1poundmixedmushrooms,thinlysliced2tablespoonsbutter

2tablespoonsoliveoil

3cupsGruyèrecheese

Prepareasabove,butsautéshallotsandmushroomsinbutterandoliveoilovermoderateheat,untilsoftened.Insteadofthefour-cheeseblend,use Gruyère cheese, and stir the mushroom mixture into the cheesesauce.

glamourgirltipBuysolidcheesesandblendthemall—minustheParmigiano-Reggiano—togetherinafoodprocessor.Ifthegrocerydoesn’thavefontinaorGruyère,replacewithanyothersemisoftorhardwhitecheeses,takingcaretoavoidfetaandbluecheese.

HappyMessPastawithChorizoandClamsLinguinewithLittlenecks,SpicySausage,andToastedBread

Oneofoureditors lovescolorful, sloppypastas—andused toeat themfrequentlyforlunch.Thenoneday,shewenttopickupherdrycleaningand theowner said, “Mydear, it’s not that I don’t loveyourbusiness.Butyoudresslikeawomanandeatlikeachild.”Ittookthebluntness—andkindness—ofastrangerforhertorealizethatasmuchassheloveslinguine, she cannot have it for lunch. Now she goes home at night,changes into a T-shirt and jeans, and whips up this dish—absolutelyscrumptiousandperfectforcasual,sexyeveningswhenyoudon’tmindmakingalittlemess.

Serves4

1poundlinguine

2tablespoonsoliveoil1garlicclove,minced4ouncesMexicanchorizo(uncooked)orotherspicyporksausage,casingremoved1linkSpanishchorizo(precooked)orabout4ouncespepperoni,casingremovedandmeatchoppedOne28-ouncecancrushedtomatoes,preferablySanMarzano2poundslittleneckclams,rinsedandscrubbedincoldwatertoremovethegritSaltandfreshlygroundpepper4thickslicescrustybread,toasted,forserving

1.Bringalargesaucepanofsaltedwatertoaboil.Addthelinguineand

cook according to package instructions until al dente. Drain in acolanderandsetaside.

2. Meanwhile, in a large, heavy-bottomed pot, heat the oil overmoderateheat.Addthegarlicandcook,stirring,untilgolden,about30seconds.Addthesausageandcook,breakingupanylumpswithaspoon,about2minutes.

3.Addthetomatoestothepot.Turntheheatdowntolowandsimmer,stirring occasionally, until the sauce is thick, 12 to 15 minutes.Meanwhile,scrubanyremainingsandofftheclamshells,discardinganythatarealreadyopen.

4.Add theclams to thepot. Increase theheat tomoderatelyhighandcover.Cookabout10minutes, stirringa few times,until all theclamshaveopened (discard any that remain closed).Add salt andpepper tothesauceasneeded.

5.Arrangethe linguine inbowls.Topwiththechorizo-clamsauceandservewithtoastedbreadontheside.

kitchenbasic:Thirty-MinutePastaRecipesandSauces

This chart—a Glamour classic first published in our working-womancookbookGourmet on the Run—makes pasta dinners perfectly simple.Once you get the rhythm, you’ll feel comfortable experimenting withyourownfavoriteadd-ins.Eachrecipeservesfour.

Tomato-based technique. Heat 2 tablespoons olive oil over mediumheatinalargeskillet.Addtheflavormakers(foryourchoiceofsauce)and cookovermoderatelyhighheat, about1minute.Add128-ouncecan chopped peeled tomatoes. Simmer over medium-low heat 15minutes more. Meanwhile, prepare 1 pound of pasta according topackageinstructions(seepastatips,page168,forideasonwhichshapeto choose). In the skillet, add the finishing touches for your chosensauce.Simmer5minutes.Tossthesaucewiththecookedpastaandaddsaltandpeppertotaste.Addthegarnishthatgoeswithyoursauce.

Cream-basedtechnique.Inalargeskillet,cooktheflavormakersovermoderatelyhighheat for5 to8minutes.Addthe finishingtouches foryourchosensauce;heatthroughforanother3to4minutes.Meanwhile,prepare thepasta according topackagedirections.Toss thepastawiththesauceandgarnishthatgoeswithit.

*NOTE:Addingtheraweggstothepastawhileit’sstillhotistheclassic way of making pasta carbonara, but pregnant womenand those with compromised immune systems should checkwith their physician first. To be safe, make sure to use fresheggs,anddon’t letthedishsitoutfortoolong.Thecarbonararecipecanalsobemadewithouteggs.

kitchenbasic:WhichPastasGowithWhichSauces?

Everwonderwhat’supwithallthedifferentpastashapesoutthere,andwhy some recipes call for fusilli while others ask for spaghetti orlinguine?Choosingwhichtypeofpastatousewithwhichsauceisnotanexactscience—butit’snottotallyrandom,either.

CurlyPastas.Somepastas,likefusilli,scoopupsauceintheircrevices,so they will work well with chunkier sauces made with meat orvegetables (see our Pasta with Fresh Vegetables, Herbs, and RicottaCheese,page158).

Tube-ShapedPastas. Pastas such as penne or rigatoni bring assertivetexturetoadishandcomplementawiderangeofsauces—they’llstandup to spicy arrabbiata (page 157) or a hearty meat sauce, or addpersonalitytoasimpleoneofoliveoil,sautéedgarlic,andfreshlygratedParmigiano-Reggianocheese.

Small Pastas. Tiny oneswith pretty shapes like shells or orrecchiette(ears),makeaniceadditiontosoups.

TheClassic.Spaghettiisoneofthemostversatilepastas,andit’satime-honoredchoiceformarinarasaucewithmeatballs.

meat-freemains

EngagementPaellaPaellawithSmokedTofuandChorizo-StyleVeggieSausages

Ifyouoryourguydon’teatmeat,EngagementChickenisnotthedishfor you. This is. Paella offers the same impressive display of homecooking,butwithaLatinflairandanall-vegetarianingredientlist.Theplay of flavors and colors here—yellow rice, green peas, red peppers,smokedtofu—issoenticing thatevenmeat lovers find it impossible toresist.PutthepanonthetableandservestraightfromitliketheydoinSpain.

Serves6

5cupsvegetablebroth1tablespoontomatopaste

2teaspoonssweetpaprika½teaspoonturmeric

2teaspoonssalt¼cupoliveoil

8ouncessmokedtofuFour6-to7-ouncechorizo-stylevegetarianproteinsausages1medium

onion,chopped5garliccloves,finelychopped½redbellpepper,seededandthinlysliced½greenbellpepper,seededandthinlysliced1½cupsmedium-grain(orbomba)rice1cupgrapetomatoes,halvedlengthwiseOne9-ouncepackagefrozenartichokes,thawedandquarteredlengthwise½cupfrozenpeas,thawed2tablespoonschoppedfreshflat-leafparsley

1lemon1. In amedium saucepan,bring3 cups vegetablebroth, tomatopaste,paprika, turmeric,andsalt toaboil, thenturntheheatdownlowtoabaresimmer,keepingthesaucepanpartiallycovered.

2.Heattheoliveoilina12-inch-deepheavynonstickorcast-ironskilletovermoderateheat.Addandcookthewholeblockoftofuandsausages,turning once, until browned all over, about 3 minutes. Transfer to acuttingboard,thencuttheminto½-inchpiecesandreserve.

3. Add the onion, garlic, and peppers to the skillet and cook, stirringoccasionally,untilthevegetablesbegintosoften,about3minutes.Addthericetothevegetablesandcook,stirring,untilthericeiswellcoatedwiththeoil,about2minutes.

4. Add the tofu, sausage, tomatoes, artichokes, and 3 cups of thesimmeringvegetablestock.Stirwelltodistributetheingredientsevenly.Turntheheatdowntolowandcookwithoutstirring,untilmostoftheliquidisabsorbed,6to8minutes.Addtheremaining2cupsvegetablebrothandscatterthepeasoverthesurfaceoftherice.Continuecooking,withoutstirring,untiltheliquidisabsorbedandthericeisaldente,8to10minuteslonger.Sprinklewithparsleyandservewithlemonwedges.

WhoCallsaMeetingat5:00P.M.?Stir-FryFlash-SautéedVegetableswithPeanutsandSesame-SoySauce

Asthepersonwhobrings thewordsandart togetheroneverypageofGlamour, production director Mari Gill works strenuous hours, oftenarrivinghomelongpastdinner.Thiseasyveggiestir-fryisherlate-nightstaple; the trick is buyingprecut veggies to eliminateprepwork.Nexttimeyou’re stuckat theoffice(gee, thanksfor theend-of-daytwo-hourpowwow, boss!), close your eyes and know that youwon’t go hungrytonight.

Serves4

RICE(OPTIONAL)

1to2cupsrice

SAUCE

5tablespoonssoysauce2tablespoonsredwinevinegar

2teaspoonssesameoil¼cupricewine(optional)

1tablespoongratedfreshginger1tablespoonsugar(optional)

STIR-FRY

1cupbroccoliflorets,chopped1cupcauliflowerflorets,chopped½cupcarrots,peeledandchopped

1tablespoonoliveoil½onion,cutintothickslices½redorgreenbellpepper,cutinto1-inchslices1cupsnowpeasorsugarsnappeas1garlicclove,minced½cupchoppedpeanutsorsliceddrainedwaterchestnuts1.Ifcookingtherice,begintocookaccordingtopackageinstructions.

2. Meanwhile, make the sauce: In a medium bowl, whisk all theingredientstogether,whiskingtodissolvethesugar(ifusing).Setaside.

3.Makethestir-fry:Inawokorverylargeskilletoverhighheat,bring1cup water to a boil. Add the broccoli, cauliflower, and carrots, andcover.Cookfor5minutes.Usingaslottedspoon,transferthevegetablestoa largebowlandsetaside.Wipeoutthewoktoeliminateallofthemoisture.

4. Add the oil to thewok or skillet andheat over high heat.Add theonion, bell pepper, andpeas and cook, stirring, for 3 to4minutes, oruntiltheonionisbrowned.

5.Addthegarlic,broccoli,cauliflower,andcarrotstothemixture,alongwith the peanuts or water chestnuts. Cook 1 to 2 minutes, stirringfrequently,untilwarmedthrough.

6.Addthestir-frysaucetothewokandstirtocoat.Cookanadditional1to2minutes,stirringfrequently.Serveoverrice,ifdesired.

MeatlessMondayPortobelloBurgersBroiledMushroom,RedOnion,andArugulaSandwichesonCountryBread

InspiredbyStellaMcCartney’sMeat FreeMonday campaign—designedtoencourageonevegetariandayaweek,a small changewithmassiveenvironmentalbenefits—wecreatedthisyummyburger.Youwon’tmissthebeef.Thedishishe-mansatisfyingasis.

Serves4

1garlicclove2ouncesroastedredpepperfromajar,drained½cupmayonnaise1tablespoonDijonmustard

1tablespoonfreshlemonjuiceScant¼teaspooncayenne½cupfreshlygratedParmigiano-Reggianocheese½cupextra-virginoliveoil,plusmoreforbrushingFour4-inch-diameterportobellomushrooms,stemsremovedFour¼-inch-thickslicesredonion½teaspoonsalt¼teaspoonpepper8thickslicesgoodItaliancountrybread,largeenoughtoholdthemushrooms

2looselypackedcupsbabyarugula1. In a food processor or blender, puree the garlic, red pepper,mayonnaise, mustard, lemon juice, cayenne, and Parmigiano-Reggianountilsmooth.Withthemotorrunning,add¼cupofoliveoil inathinstreamuntilblendedandslightlythickened.Setaside.

2. Preheat the broiler. Line a large rimmed baking sheet with foil.Arrange themushrooms top sides up on the baking sheet side by sidewiththeonionslices.Brushthetopsofthemushroomsandonionsliceswitholiveoilandseasonwiththesaltandpepper.Broilthemushroomsandonionslicesabout3inchesfromtheheatforabout10minutes,untiltenderandlightlycharredinspots.

3.Lightlybrushthebreadslicesononesideonlywiththeremaining¼cupoliveoil, thenbroil,without turning,about1minute,until lightlygoldenontheoiledsides.

4. Arrange the bread slices on awork surface, toasted side up. Top 4slices with 1 portobellomushroom, 1 onion slice, and½ cup arugulaleaves each. Spread the roasted red pepper sauce on the remaining 4slices,closetheburgers,andserve.

Let’sEatwithOurFingersQuesadillasSweetOnion,Potato,andGoatCheeseQuesadillas

Glamour contributing editor Jessica Strul considers herself generallykitchen averse. No matter—she still wows crowds with this simplefinger-food favorite. “It’s as easy as salting the rim of your margaritaglass,” she says, “which I also recommend.” (For that handy trick, seepage67.)Serves22tablespoonsoliveoil,plusmoreforbrushing1largesweetonion,suchasVidaliaorWallaWalla,thinlysliced1largerussetbakingpotato,peeledanddiced½cupwater¼teaspoonsalt¼teaspoonpepper3ouncesmildgoatcheese,crumbled,or¾cupshreddedMontereyJackcheese½cupchoppedfreshcilantroFour6-to7-inchflourtortillasSourcream,forserving

1.Inalargeheavyskillet,heattheoilovermoderatelyhighheat.Addtheonionandcook,stirringoften,untilgolden,about6minutes.Turntheheatdowntolowandstirinthepotato,water,salt,andpepper,andsimmer,covered,untilthepotatoissoft,about8minutes.Transfertoabowlandstirinthegoatcheeseandcilantro.

2.Arrangethetortillasonaworksurface.Spreadthelowerhalveswiththe onion mixture, then fold the top halves over to form half-moons.Lightlybrushbothsideswitholiveoil.

3.Lightlyoilagrillpanorheavyskilletandheatovermoderatelyhighheat.Workingintwobatches,add2quesadillasandcook,turningonce,untilthecheeseismeltedandthetortillaisgolden,about2minutesper

side. Transfer to a cutting board and cut in half. Repeat with theremainingquesadillas.Servewithsourcreamontheside.

VARIATION1:REDPEPPERANDJACKCHEESEQUESADILLAS

2sweetredbellpeppers,chopped2garliccloves,minced¾cupshreddedpepperJackcheese

Sautétheonionwiththebellpeppers,garlic,salt,andpepper.Omitthepotato and water. Instead of the goat cheese, use shredded MontereyJack cheese. Stir in the cilantro, and continue to follow the remaininginstructionsforthequesadillarecipe.

VARIATION2:BLACKBEANANDCORNQUESADILLAS

1cupfrozencorn½cupcannedblackbeans,drained¾cupshreddedcheese(ablendofJackandCheddarisideal)Sautétheonion,thenaddfrozencornandblackbeans.Cookuntiljustheatedthrough.Omitthewaterandpotato.Stirinthesaltandpepper,transferthemixturetoabowl,andstirinshreddedcheesealongwiththecilantro.Followtheremaininginstructionsforthequesadillarecipe.

glamourgirltipForbestresults,lookforflourtortillasnotlabeled“fat-free.”Inouropinion,thefewcaloriesyousavearejustnotworththesacrificeintaste.

I’mReallyStuffedPeppersBellPepperswithCouscous,FetaCheese,andPineNuts

Whosaysyouneedmeattomakeitarealmeal?ThisrecipeoriginallyappearedinGlamourundertheheadline“VeggieMainsThatSatisfyLikeSteak,”anditdoes.

Serves4

4to6largeredoryellowbellpeppers¼cuppinenutsOne6-ouncepackagecouscous¼to½cupchoppedfreshherbs(anycombinationofbasil,dill,mint,orflat-leafparsley)½cupcrumbledfetacheese

1canchickpeas,drained

Oliveoil

Juiceof1lemonSaltandfreshlygroundpepper1.Bringalargepotofwatertoaboil.Slicethetopsoffthepeppers;cleanouttheseedsandveins.Addthetopsandbottomstothepotandboiloverhighheatfor7to10minutes,oruntiljusttender(notmushy!).Drain(orgentlyremovefromthewaterwithtongs)andimmediatelyplungeintoalargebowloficewatertostopthecooking.

2.Inasmallskillet,toastthepinenutsovermoderateheatforabout6minutes, until golden brown. Shake the pan while toasting, to avoidburningthepinenuts.Transfertoaplateandletcool.

3. Cook the couscous according to package instructions. Transfer thecouscous to a bowl and toss with the toasted pine nuts, herbs, fetacheese,andchickpeas.Add1to2tablespoonsoliveoil,lemonjuice,andsaltandpeppertotaste.

4.Fillthepepperswiththecouscousmixture.Serve.

PrideandPrejudiceShepherd’sPieRoastedVegetableCasserolewithCreamyMashedPotatoTopping

If you love any film in which the heroine spends most of the moviedressedinacorset—orifyoureadJaneAusten likeotherwomenreadTwilight—then this dinner’s right up your nineteenth-century alley.TraditionalEnglishshepherd’spie,though,ismadewithlambandtendstobequiteheavy;we’vekeptthecrispypotatotopandcreatedalighterfilling of curry-infused vegetables. It’s the perfect dish for a wintrySaturdaynightin.

Serves4to6

4smallredpotatoes,peeledandchopped(about3cups)Salt¾cupmilk

2tablespoonsbutter1cupfreshorfrozenthawedpeasFreshlygroundpepper

4tablespoonsoliveoil5garliccloves,minced1mediumonion,minced2plumtomatoes,chopped

1cupvegetablebroth2cupswhitebuttonmushrooms,halved2cupschoppedleeks,thoroughlycleanedofanygrit2cupschoppedzucchiniorchoppedred,yellow,orgreenbellpeppers1cupdicedpeeledparsnipsorcarrots2tablespoonscurrypowder1teaspoongroundcumin

1tablespoonmincedfreshflat-leafparsley1. In a large saucepan, cover the potatoeswith coldwater and add alargepinchof salt.Bring toaboil andcookoverhighheatuntil fork-tender,about5minutes.Draininacolanderandreturntothesaucepan.Using a potato masher or large fork, smash the potatoes to a coarsepuree.While they’restillveryhot,gentlystir in themilk,butter,peas,andsaltandpeppertotaste.Setaside.

2. Preheat the oven to 400°F. Heat 3 tablespoons olive oil in a largesaucepan over moderate heat. Add the garlic and cook, stirringconstantly with a wooden spoon to avoid burning, until softened, 1minute.Add the onion and cook until softened, about 5minutes. Addthetomatoesandcook,stirringconstantly,about2minuteslonger.

3.Addthebroth,vegetables,currypowder,andcumin,andbringtoaboil.Coverandcookover lowheatuntil thevegetableshavesoftened,between5and10minutes.Addsaltandpeppertotaste.

4. Coat the bottom of an 8-by-8-inch baking dish with the remainingtablespoon of olive oil. Using a slotted spoon, transfer the cookedvegetablestothedish.Coverthevegetableswithalayerofthemashedpotatoes, forminga fewsmallpeakshereand therewith thebackofaspoon.

5.Bake forabout25minutes,until the top isgoldenand the filling isbubbling.Someofthemashedpotatopeaksshouldbeslightlybrownedandcrunchy.Letthepierest5minutesbeforeserving.Sprinklethetopwithmincedparsleyandserve.

glamourgirltipLeeksneedtobecleanedthoroughlybeforecooking.First,trimthemjustabovetheroots,thencutawaythedarkgreenleavesfromtheotherendofthestalk.Withasmallsharpknife,cuttheleekfromendtoend,halfwaythroughtothecentercore.Pullbacktheleavesandflushoutallthedirtunderrunningwater.Shaketodrybeforefollowinganyothercookinginstructions.

I’mSoHereforYouEggplantParmesanLayeredEggplantwithTomato-BasilSauceandMeltedMozzarellaCheese

This recipe is a fairly large undertaking—there are a lot of steps, andfrying the eggplant will take at least twenty minutes—but it is trulyworthit.LikeMarryMeLasagne(page153),ittelegraphscomfort—butitinvolvesnopasta,andthelayersofcrispyeggplantmakeitespeciallyhearty.It’stheperfectdishtobringtoafriendgoingthroughanythingstressful(bonuspointsifshe’sanewmom!).Carryitovercoldandshecanwarmitina350°Foven(stickaPost-itontopwiththeinstructionsso shewon’t have to call you if she forgets). It also freezes nicely forfuturecomforteating.

Serves6to8

2½poundseggplant(about3medium),cutcrosswiseinto⅓-inch-thickrounds

4teaspoonssaltTwo28-ouncecanswholetomatoes,includingtheirjuices1½cupsplus3tablespoonsoliveoil1mediumonion,finelychopped2largegarliccloves,finelychopped5freshbasilleaves,coarselychopped1⅓cupsall-purposeflour¼teaspoonblackpepper

¾cupfreshlygratedParmigiano-Reggianocheese

6largeeggs1½cupsbreadcrumbs1poundfreshmozzarellacheese,thinlysliced1.Preheattheovento375°Fandpositionanovenrackinthemiddleoftheoven.Inacolandersetoverabowl,tosstheeggplantwith2teaspoonssalt,thenletdrain30minutes.Rinseandpatdry.(Don’tskipthisstep:Itkeepsyourparmfrombeingwatery!)2.Meanwhile,inablender,workinginbatches,coarselypureethetomatoesandtheirjuices.Ina5-quartheavypot,heat3tablespoonsoliveoilovermoderatelyhighheat.Addtheonionandgarlicandcook,stirring,untilsoftened,about6minutes.Addthetomatopuree,basil,and1teaspoonsalt.Turntheheatdowntolowandsimmer,uncovered,stirringoccasionally,untilslightlythickened,25to30minutes.Setaside.

3.Inashallowbowl,stirtogethertheflour,½teaspoonsalt,¼teaspoonpepper, and ⅓ cup Parmigiano-Reggiano cheese. In a second shallowbowl, lightly whisk the eggs with ¼ cup water and the remaining ½teaspoonsalt.Inathirdshallowbowl,spreadthebreadcrumbs.

4.Workingwith1eggplant sliceata time,dredge theeggplant in theflourmixture, shakingoff the excess.Dip the slice in the eggmixture,letting the excess drip off. Dredge in the bread crumbs until evenlycoated.Transferthecoatedeggplantslicestosheetsofwaxpaper.

5.Heattheremaining1½cupsoilina12-inch-deepnonstickskilletovermoderatelyhighheatuntilhotbutnotsmoking,thenfrytheeggplant4slicesata time,untilgoldenbrown, turningoveronce,5 to6minutesperbatch.Transferwithtongstopapertowelstodrain.

6.Lightlyoila3-to3½-quartglassorceramicdish.Spread1½cupsofthe reserved tomato sauce in the bottom of the baking dish. Arrangeaboutone thirdof theeggplant slices ina single layerover the sauce,overlapping slightly if necessary. Cover the eggplant with about onethird of the remaining sauce, one third of the Parmigiano-Reggianocheese, and one third of the mozzarella. Continue layering with the

remaining eggplant, sauce, Parmigiano-Reggiano, and mozzarella,endingwithalayerofmozzarella.

7.Tightlycoverthebakingdishwithasheetofoiledfoil.Bakeforabout20 minutes, until the cheese is melted. Uncover and bake until thecheeseisgoldenandthesauceisbubbling,about25minuteslonger.Letstand15minutesbeforeserving.

sides

I’llTakeCareofYouMashedPotatoesCreamy,Old-FashionedMashedPotatoes

These potatoes are a perfect example of how less is often more withcooking.Somemilk,apinchofnutmegandalittle(okay,alotof)butteris all you need tomake these themost delicious—and thereforemostcomforting—mashiesyou’veevertasted.Useanykindofpotatoesyouwant;thetrickismixingtheingredients

while the potatoes are still super hot, so that the flavors blendseamlessly.And if you salt the potatowater generously, you shouldn’thavetoaddanysaltaftermashing.

Serves4

2poundspotatoes,peeledandcutinto2-inchpiecesSalt1cupmilk

6to8tablespoonsbutter

Pinchoffreshlygroundnutmeg

Freshlygroundpepper

1. In a large saucepan, cover the potatoeswith coldwater and add alargepinchofsalt.Bringtoaboilandcookoverhighheatuntiltenderwhenpiercedwithafork,about25minutes.

2.Drain thepotatoesandreturn themto thesaucepan.Usingapotatomasheroralargeservingfork,coarselymash.

3.Whilethepotatoesarestillveryhot,stirinthemilkandbutter.Addnutmeg,salt,andpeppertotaste.Serve.

glamourgirltip

It’salwaysbettertohand-mashpotatoesusingamasherorevenalargeforksothatyoudon’toverworkthem(overbeating—easytodowithanelectric mixer or food processor—breaks down the cells and releasesstarch,resultingingummy,pastypotatoes).

EasyPeasyRisieBisiItalian-StyleRiceandPeaswithTangyParmesanCheese

RisiebisiisItalianslangfor“riceandpeas.”Ourversioniseasytopulloff, sincewe use frozen peas and orzo (a ricelike pasta that cooks uprisotto softwithout risotto effort). The dish is so rich and creamy, it’sgoodenoughtoeatasanentrée—butsosimpleyoucanwhipitupasasidedish for fishormeat. (It’salso fun to say ina fake Italianaccent:rrrrrrrrrisiebisi!)Serves2asamaincourseor4asanappetizer

1tablespoonoliveoil1smallonion,chopped3garliccloves,chopped½cuporzo1¼cupschickenorvegetablestockorlow-sodiumbroth¾cupwaterSaltandfreshlygroundpepper⅓cupfreshlygratedParmigiano-Reggianocheese

1cupfrozenpeas1.Inasmallsaucepan,heattheoilovermoderateheat.Addtheonionand garlic and cook, stirring a few times, until golden and softened,about6minutes.

2.Addtheorzotothesaucepanandcook,stirring,for2minutes.

3.Addthestockandwaterandseasontotastewithsaltandpepper.Ifusinglow-sodiumbroth,seasonmoregenerously.

4.Bringthestocktoaboil,thenturntheheatdowntolowandsimmer,covered,for20minutes,stirringoccasionally,untiltheorzoistender.

5.Stirinthecheeseandpeas(feelfreetoaddmorethanjust1cupofpeas;somepeopleprefermore).Addmoresaltandpeppertotaste.Cookfor 5 more minutes, until the cheese has melted and the peas arewarmedthrough.Serve.

BestSupportingSideDishCabernetMushroomsMushroomsSautéedwithGarlicandRedOnion

Serving mushrooms and onions with steak is nothing new, but thesewine-infused ’shrooms take the classic pairing to the next level. Usingfancier varieties like shiitake, oyster, and portobello gives the dish arobust,earthyflavorthatwon’tget lostontheplate.Andcaramelizingtheonions—asugar-releasingprocessthathappenswhenyousautéthemover high heat—adds a needed touch of sweetness. Drink the leftovercabernetwithdinner(asifwehadtotellyouthat).

Serves2

3tablespoonsoliveoil2garliccloves,minced1smallormediumredonion,slicedintothinhalf-moonslices2cupsquarteredmushrooms(preferablyshiitake,oyster,orbabyportobellos)½cupdryredwine,suchascabernetsauvignon

1tablespoonmincedfreshflat-leafparsley

Koshersaltandgroundpepper

1.Inamediumskillet,heattheoliveoilovermoderatelyhighheat.

2.Addthegarlicandonionsandcook,stirring,for2minutes.Turntheheatuptohighandaddthemushrooms.Cook,stirringoften,untiltheybegintosoften,about4minutes.Pourinthewineandbringtoaboil.Turn theheat down to lowand simmer for about 10minutes, stirringoccasionally, until the mushrooms are softened and the sauce isthickened.

3. Sprinkle themushroomswith parsley, and season to tastewith saltandpepper.Serveimmediately.

BeyondBasicBroccoliBroccoliwithGarlic,OliveOil,andSeaSalt

Adding a little garlic and a few red pepper flakes to your florets willhaveeveryoneatthetableaskingforyoursecret.Crunchy,bright,withjust akissofheat, thisdish is theperfect thing to servewith chicken,fish,orsteak;tossthecoldleftoversintoasalad.

Serves2to4

One1½-poundheadbroccoli,bottom2inchestrimmedoff,broccolicutintoflorets

3tablespoonsextra-virginoliveoil4garliccloves,thinlyslicedSeasaltandfreshlygroundblackpepper½teaspooncrushedredpepperflakes(optional)1.Bringamediumpotofsaltedwatertoaboil.Meanwhile,fillalargebowlwithicewater.Addbroccolitotheboilingwaterandcook,uncovered,untiltenderwhenpiercedwithafork,about5minutes.Usingtongs,immediatelytransferthebroccolitotheicewater,thendraininacolander.Wipeoutthepot.

2.Addtheoliveoilandgarlictothepotandcookovermoderatelyhighheat,stirringoccasionally,untiljustgolden,1minute.Addthebroccoliandcook,stirringfrequently,untilheatedthrough,2minutes.Addsaltandpeppertotaste,andcrushedredpepperflakes(ifusing).

JustKissMeGarlicBreadButteryGarlicLoaf

Look,garlicisgarlic.It’sgotserious,tongue-tinglingflavor—butaslongasyou’rebotheatingit,what’swrongwiththat?InthisclassicGlamourrecipe,cuttingslitsinthebreadhelpsthebutterygoodnesssoakalltheway through. A perfect side for lasagne (page 153) or spaghetti andmeatballs(page155), thisgarlicbreadalsogoesnicelywithasaladorsoup.

Serves6

4garliccloves,peeled½cupunsaltedbutter,softened1½tablespoonschoppedfreshflat-leafparsleySaltandfreshlygroundpepper

1FrenchbaguetteorItalianloaf1.Preheattheovento350°F.Usingagarlicpress,amortarandpestle,or thebackof a large, heavyknife, crush the garlic cloves. In a smallbowl, combine the butter, garlic, and parsley andmixwell. Season totastewithsaltandpepper.

2.Makeshallowcutsinthebreadloafatapproximately2-inchintervalsasifyou’remakingslices,butbesurenottocutallthewaydowntothebottom. Push 1 teaspoon of the butter mixture into each slice.(Alternatively,slicethe loafofbreadinhalf lengthwiseandspreadthebutter mixture on each side.) Dab any extra garlic-butter mix on the

outsideoftheloaf.

3.Wraptheloafcompletelyinaluminumfoilandtransferittotheoven.Bake for 15 to 20 minutes, until the bread is crisp and the garlic isfragrant.Sliceandserve.

kitchenbasics:FiveIrresistibleVegetableSideDishes

Whetheryou’realreadyaveggiefanaticorstillnotconvincedthatyoulove them, here are a few more deliciously simple, nutrient-packedrecipesthatwillhelpyoufallhard.

ROASTEDBUTTERNUTSQUASH

Serves2to3

1largebutternutsquash4garliccloves,minced2tablespoonsdicedbutter3tablespoonsoliveoil

2tablespoonsmaplesyrupSaltandfreshlygroundblackpepper1.Preheattheovento400°F,thenpeelthesquash,scrapeouttheseeds,andcutthefleshinto1-inchcubes.

2.Putthesquashonalargerimmedbakingsheet,sprinklewithmincedgarlicanddicedbutter,anddrizzlewitholiveoilandmaplesyrup.Tossall the ingredients together well, season with 1 teaspoon salt and ½teaspoonpepper,androastfor20minutes.

3.Usingaspatulaortongs,turnthesquashover,thenroastforabout20minuteslonger,untilsoftenedandnicelybrowned.Transfertoaplatter

andserve.

BUTTER-AND-HERB-ROASTEDONIONS

Serves6

6mediumredonions1stickbutter(½cup)4teaspoonsmincedfreshrosemary1tablespoonchoppedfreshflat-leafparsley

2teaspoonsfreshlemonjuice

Saltandfreshlygroundpepper

1.Positionarackinthecenteroftheoven;preheattheovento400°F.Peelonionsandcuteachverticallyinto6wedgeswithin½inchofthebottom (don’t cut all theway through).Place theonionsona rimmedbaking sheet. Open the onion wedges to resemble flowers but do notbreakthewedgesoffthebase.Setaside.

2. Ina small saucepan,meltbutterover lowheat.Whisk in rosemary,parsley,andlemonjuice.Addsaltandpeppertotaste,thenbrushsomeoftheherbbutterovertheonions.

3.Transfertheonionstotheovenandroastuntiltenderandbeginningto char, brushing occasionally with more herb butter, about 1 hour.Servewarm.

SWEETPOTATOFRIESWITHCRISPYSAGE

Serves4

Vegetableoil

3mediumsweetpotatoes½cupflourSalt½cupsageleaves

1. Ina4-inch-deepheavypotordeepfryer fittedwitha thermometer,heat 2 inches of vegetable oil to 360°F. (If you don’t have athermometer,dropakernelofpopcornintotheoil;thekernelwillpopwhentheoilishotenough—inthe350°Fto365°Frange.)2.Preheattheoven to 200°F. Peel sweet potatoes and cut them into sticks about½-inchthick.Putflourinalargeresealableplasticbag,thenaddthesweetpotatoes. Seal the bag with lots of air and toss to coat the sweetpotatoes.

3.Workinginsmallbatches,shakeoffanyexcessflourandcarefullyaddthesweetpotatoestothehotoil.Fry,stirringoccasionally,untilgoldenand tender, about5minutes.Usinga slotted spoon, transfer the sweetpotatoestopapertowelstodrain.Sprinklewithsalt.

4. Keep the fried sweet potatoeswarm on a baking sheet in the ovenwhile frying the remaining batches. (Alternatively, you can roast thepotatoesonabakingsheet in theovenat450°F, thoughtheywon’tbequite as crispy. If preparing in the oven, be sure not to crowd thepotatoesonthebakingsheet;noneofthepotatoesshouldbetouching.)5.Whenthesweetpotatoesarecooked,addsagetotheoilandfryuntilcrisp,about1minute.Drainthesageonpapertowelsandsprinkleoverthesweetpotatofries.

GINGERYGREENBEANS

Serves4to6

2poundsstringbeans4tablespoonsoliveoil,divided3tablespoonsmincedfreshginger,divided6mincedgarliccloves,dividedSeasaltLemonwedges,forserving

1.Bringalargepotofsaltedwatertoaboil.Fillalargebowlwithicewater.Addstringbeanstothepotandcookoverhighheatuntilthey’recrisp-tenderandstillhaveabright-greencolor,about4minutes.

2.Using tongs or a slotted spoon, transfer the beans to the icewater,thendraintheminacolander.

3.Workingintwobatches,heathalfthebeansoverhighheatinalargeskillet in 2 tablespoons olive oil, with 1½ tablespoons ginger and 3mincedgarlicclovesperbatch.Cookfor3to4minutes,untilthegarlicandgingersoften.Repeatwiththesecondbatch.Servethegreenbeanssprinkledwithadashofseasaltandlemonwedgesontheside.

BAKEDNEWPOTATOESWITHTOPPINGS

Serves4

1poundmediumredblisspotatoes½tablespoonoliveoil

2tablespoonsseasalt

Freshlygroundpepper

Leavesfrom2freshrosemarysprigs1.Preheattheovento425°F.Ina

largesaucepan,coverpotatoeswith2inchesofcoldwaterandbringtoaboil.Cookoverhighheatuntilalmosttenderwhenpiercedwithafork,about20minutes.

2.Drainpotatoes and cut inhalf. Spread thepotatohalves on a largeroastingpananddrizzlewitholiveoil.Sprinklewithsalt,afewgrindsofpepper,androsemary,andtosswelltocoat.

3.Roastfor25minutes,untilgoldenandcompletelytender.(Orwrapinaluminum foil and cook on the grill for the same amount of time.)4.When they’re ready, dollop spoonfuls of your favorite topping on thepotatoes,ortryoneoftheideasbelow:TOPPING1¼cupchoppedblackolives

2tablespoonscapers1canoliveoil–packedtuna⅓cupfreshlysqueezedlemonjuice½tablespoonoliveoilSaltandfreshlygroundpepper

Mix together olives, capers, tuna, lemon juice, olive oil, and salt andpeppertotaste.

TOPPING2

1cupplainyogurt

2tablespoonsmincedfreshflat-leafparsley½tablespooncrushedgarlicSaltandfreshlygroundpepper

Mixyogurt,parsley,garlic(useagarlicpressifyouhaveone),andsaltandpeppertotaste.

TOPPING3

2plumtomatoes,diced¼cupmincedfreshbasil

2tablespoonsoliveoil½tablespoonmincedgarlicSaltandfreshlygroundpepper

Mixtomatoes,basil,oliveoil,garlic,andsaltandpeppertotaste.

TOPPING4

1cupgratedCheddarcheese

1tablespoonmincedscallions½tablespoonmincedorcrushedgarlic

1tablespoonmincedfreshflat-leafparsley1tablespoonunsaltedbutter(softened)Saltandfreshlygroundpepper

Mixcheese,scallions,garlic,parsley,butter,andsaltandpeppertotaste.

cheap&easymeals

CleanOutYourRefrigeratorFriedRiceFriedRicewithBaconandVegetables

Professionalchefsknowit,andnowyoudotoo:Nothingsavesthosesad,wiltedveggiesatthebottomofyourcrisperlikefriedrice.(Oneofoureditors alwaysorders an extra cartonof ricewithherChinese food soshecandothiswithitadayortwolater.)Andwhilewecan’tsendyoufortunecookieswiththisrecipe,we’reprettysurethat:“Goodnewswillbebroughttoyoubymail.”“Youarenextinlineforapromotioninyourfirm.”“Yourfirstlovehasneverforgottenyou.”

Serves4

6to8slicesbacon(abouthalfofa12-ouncepackage)

1tablespoonbutter2largeeggs,lightlybeaten

2tablespoonsoliveoil3garliccloves,minced½jalapeñopepper,mincedandseeded(it’shotterwithseeds)1mediumonion,diced

1tablespoonmincedfreshginger

Atleast3ofanyofthefollowingveggiesthatyouhaveintherefrigeratororfreezer(anycombowilldo,andthemorethebetter):2carrots,grated1greenbellpepper,sliced1redbellpepper,sliced¾cupslicedmushrooms¾cupdicedasparagus¾cupfrozenpeas¾cupbeansprouts¾cupsnappeas¾cupsnowpeas¾cupbroccoliflorets,chopped1cupchoppedSwisschardleavesandstalks3cupscookedwhiteorbrownrice¼cupsoysauce(ormore,totaste)Srirachaoranyotherhotsauce,totaste(optional)1.Preheattheovento425°F.Linealargerimmedbakingsheetwithfoil.Placethebacononthepreparedsheetandroastonthemiddleorlowerrackforabout12minutes,untilbrownedandcrisp.Letcool,thencrumbleintobite-sizebits.

2. Meanwhile, in a large skillet (the largest one you have), heat thebutterovermoderateheatuntilitbeginstofoam,about1minute.Pourintheeggs;turntheheatdowntolowandcook,stirringoften,untiljustscrambled,about3minutes.Transfertoaplateandbreakupintosmallpieces.

3. In thesameskillet,heat theoilovermoderatelyhighheat.Add thegarlic, jalapeño, onion, ginger, and any combination of veggies andcook,stirringoften,untilsoftened,about10minutes.

4. Add the bacon, eggs, rice, and soy sauce, and cook, stirringconstantly,untilthericeabsorbsthesoysauceandthemixtureisheatedthrough.Addmoresoysaucetotaste.Mixin¼to½teaspoonSriracha,if using, or more if you like it spicy. Spoon the rice onto plates andserve.

HotDateCoolNoodlesSpicySobaNoodleswithPeanutButter,Cilantro,andScallions

Thetricktoasexydinnerisnotslavingoverasweatystove—it’sgettingin and out of the kitchen fast. These noodles can be plated in aboutfifteenminutes flat. And inwarmweather, you can stick them in thefridge for twentyminutes before you eat because they also taste greatcold.

Serves2

SaltOne12-ouncepackagesoba,udon,orlo-meinnoodles2tablespoonspeanutbutter(eitherchunkyorsmooth,uptoyou!)½teaspoonredpepperflakes2teaspoonshoney2teaspoonsfreshlimejuice1tablespoonsoysauce

1tablespoonsesameoil¼cupchoppedfreshcilantro,ormoretotaste2to3scallions,chopped1teaspoonblacksesameseeds(optional)Freshlygroundpepper

1.Bringalargepotofwatertoaboilandaddalargepinchofsalt.Addthenoodles and cook according topackage instructionsuntil al dente.Drain.

2. Meanwhile, in a blender or mini food processor, mix the peanutbutter,redpepperflakes,honey,limejuice,soysauce,sesameoil,and1tablespoonwater.

3.Whilethenoodlesarestillwarm,tossthemwiththesauce,cilantro,and scallions. Sprinklewithblack sesame seeds, if using.Add salt andpeppertotaste.Servewarmorchilled.

It’sAlmostPaydayChiliMeatyChiliSpikedwithJalapeñosandCheese

OurfriendPatrickFuscoperfectedthislow-costrecipeforacook-off.Itstartswithanaffordablechuckroast;toastedcuminseeds,chilipowder,and jalapeño add layers of expensive-tasting heat; and a smidge ofchocolateisasubtlesurprise.Evenbetter?Thisambitiousrecipemakesahugebatch—more than enough to sharewith friends. If you’re solo,youcanalwaysfreezeleftoversoncethey’vecooled.

Serves6to8

1½teaspoonscuminseeds(or1teaspoongroundcumin)½cupsourcream2tablespoonschoppedfreshcilantro

1tablespoonoliveoilOne1-poundbeefchuckroast—fattrimmed,meatcutinto1-inchcubes2garliccloves,minced1largeyellowonion,diced1jalapeñopepper,seededandminced1teaspoonsalt

2tablespoonschilipowder1½teaspoonsdriedoreganoOne14-ouncecandicedtomatoes,includingjuice½ouncedarkchocolate,cutintosmallpieces2ouncesgoatcheese,crumbled

1½teaspoonssugar½teaspoongroundcinnamon1½tablespoonshotsauce,suchasTabasco1.Preheattheovento350°F.

2. In a small skillet, toast the cumin seeds over moderate heat untilfragrant, about 3 minutes. Transfer to a mortar and pestle or spicegrinder, and let cool completely. Finely grind. Skip this step if you’reusinggroundcumin.

3. In a small bowl, mix the sour cream and cilantro. Cover andrefrigerate.

4.InalargecasseroleorDutchovenfittedwithalid,addtheoliveoilandbeefandcookovermoderateheat, turningoccasionally,untilwellbrowned, about 8 minutes. Add the garlic, onion, and jalapeño, andcook,stirringoften,untiltheonionisjusttranslucent,about6minutes.Add thegroundcumin, salt, chilipowder,oregano, and tomatoeswithjuice,andbringtoasimmer.

5. Cover the casserole and transfer to the oven. Bake, about 2 hours,stirringoccasionally,untilthemeatistenderwhenpiercedwithafork.

6.Stirinthechocolate,cheese,sugar,cinnamon,andhotsauce.Simmeronthestovefor10minutestoletthespicesincorporate.Servethechiliinbowls,withadollopofcilantrosourcreamontop.

glamourgirltipBecarefulwhencuttingjalapeños!Wearlatexglovestoprotectyourhands,orelsemakesurenottobringyourjalapeño-spicedfingersanywherenearyoureyes.Evenafterwashingyourhands,youstillriskstingingyoureyeswiththejalapeñoresidueseveralhoursafteryoutouchthepeppers.

Pauper’sFishFeastLimeTilapia

If you’re looking for a handy way to make your paycheck disappear,enter a seafood restaurant. They’re money pits, which is a shame,consideringthefactthatsome typesoffish—liketilapia—reallyneedn’tbeexpensiveatall.Thisrecipeisasatisfyingsubstituteforamealout.Itmakesgreatfishtacostoo(perfectforapartyatyourplace).Inviteyourfriends over, bankwhat youwould have spent dining out, andwatchyourbalancegrow.

Serves4

4tablespoons(½stick)unsaltedbutter,softened1scallion,finelychopped2tablespoonsfinelychoppedfreshcilantro1teaspoonfinelygratedlimezest2teaspoonsfreshlimejuice

1teaspoonsaltFour5-to6-ounceskinlesstilapiafillets(orlemonsoleorflounder)

2tablespoonsvegetableoilCookedbasmatirice,limewedges,andchoppedpeanuts,forserving(optional)1.Inasmallbowl,mixthebutter,scallion,cilantro,limezest,limejuice,and½teaspoonsalt.

2.Patthefishdryandsprinklewiththeremaining½teaspoonsalt.Inalargenonstickskillet,heat1 tablespoonoilovermoderatelyhighheat.Add2 fish filletsandcook, turningonce,untilgoldenand just cookedthrough,4to5minutes.Transfertoaplate.

3.Putadollopofthelime-cilantrobutteroneachpieceoffishwhileit’sstill hot, and cover the plate to keep warm. Cook the remaining fish.Serveoverricewithlimewedgesonthesideandpeanutssprinkledontop, if desired. For fish tacos, slice the fillets and place on small flourtortillas.Sprinklewithslicedredonions,andservewithsourcream,limewedges,andsalsa.

Single-DigitGroceryBillStewBeefStewwithPotatoesinTomatoandThymeBroth

If you’ve been building your pantry with our essential groceries (seepage256),thenallyou’llneedtomakethisheartydishisaninexpensivecut of beef and some of the humblest items in the produce aisle. Thelongeryouletthisstew,thebetteritgets.

1poundbeefchuckroast,cutinto2-inchpiecesSaltandfreshlygroundpepper

1tablespoonoliveoil5carrots—1quartered,4thinlyslicedintomatchsticks1celerystalk,quartered1mediumonion,quartered

3garliccloves

One8-ouncecantomatosauce

2tablespoonsbalsamicvinegarOne14-ouncecanlow-sodiumbeefbroth1bayleaf

2thymesprigs1poundsmallwhiteorredboilingpotatoes,quartered(withthepeelonoroff)Cookedrice,butterednoodles,orcrustybread,forserving(optional)1.Patthemeatdryandseasonwith1teaspoonsaltand¼teaspoonpepper.Inalargepot,heattheoilovermoderatelyhighheatuntilitshimmers.Workingintwobatches,addthemeatandcook,turningoccasionally,untilrichlybrownedallover,about8minutes.Transferthemeattoabowl.

2. Turn the heat down to moderate, then add the quartered carrot,celery,onion,andgarlictothepot.Cook,stirringoccasionally,untilwellbrowned, about 10 minutes. Stir in the tomato sauce and cook for 2minutes,thenstirinthevinegarandcookfor2minutes.

3.Add thebroth,beef,bay leaf, and thyme.Turn theheatup tohighandbringtoaboil.Cover,turntheheatdowntolow,andsimmeruntilthemeatisverytender,about2hours.

4.Setacolanderinalargebowl.Pourthestewintothecolander.Returnthe meat to the pot along with the liquid in the bowl. Discard theremainingsolidsinthecolander.

5. Add the potatoes and sliced carrots to the pot with the beef andliquid, stirring to submerge them. Simmer, uncovered, stirringoccasionally,untilthepotatoesandcarrotsaretender,about25minutes.Servewithrice,butterednoodles,orcrustybread,ifdesired.

glamourgirltip

Thisstewimprovesinflavorifmadeatleast1dayahead.Onceitcools,coverandrefrigerateforupto5days.

FrugalistaBurritosBean-StuffedTortillaswithCheeseandAvocado

Our staff still mourns the disappearance of NYC’s many Burritovillerestaurants, which churned out tasty $7 burritos. So we invented ourown at-home interpretation (which, incidentally, costs less than theoriginal).Thissimple,spicy,one-handedmealistake-outquick,too.

Serves2

2large(10-to12-inch)flourtortillas

2tablespoonsvegetableoil½cupchoppedonion1tablespoonchoppedchipotlesinadobofromacan,includingsauce½cupchoppedtomatoOne16-ouncecanpintobeans,rinsedSaltandfreshlygroundpepper½cupcookedwhiteorbrownrice(optional),heatedinthemicrowave½cupgratedMontereyJackcheese1ripeavocado,quartered,pitted,peeled,andsliced¼cupchoppedfreshcilantroSourcream,hotsauce,and/orsalsaforserving(optional)1.Preheattheovento350°F.Wraptheflourtortillastogetherinfoilandheatintheoven8to10minuteswhilemakingtheburritofilling.Theyshouldstillbesoftandeasytobendwhenyouremovethemfromtheoven.Keeptheovenonforstep3,ifdesired.

2.Inalargeskillet,heattheoilovermoderateheat.Addtheonionand

cook, stirring often, until golden and softened, about 10minutes. Addthe chipotles with sauce, tomato, and beans and cook, stirring, untilheatedthrough,about5minutes.Addsaltandpeppertotaste.

3.Laythewarmtortillasonaworksurfaceandspreadthelowerthirdsofeachwith¼cuprice(ifusing),½cupormoreofthebeanmixture,¼cupcheese, someavocadoslices,andchoppedcilantro.Gentlymix theingredients togetherwithaknifetoblend.Rollupthetortillas to formburritos,foldinginthesidesasyougo.Puttheburritosbackinthehotoven for 3 to 4 minutes, so the cheese melts, if desired. Serve theburritos immediately,with sour cream, hot sauce, and/or salsa on theside.

glamourgirltipDon’tbeafraidtogetyourhandsalittledirtywhenrollingupyourburrito(whydoyouthinkthoseguyswearplasticgloves?).Themoreyoumanhandleit,thelesslikelyyourfillingswillfallout.

LazyDayFrittataFluffyHamandCheeseFrittata

Youknow those cookswhomakeomelet flipping look so easy? Show-offs.Thenexttimeyou’recravingasimplemealofeggsbutdon’thavethe energy to attempt any one-handed, gravity-defying tricks, thisfrittataisasversatileasanomelet—perfectwithwhatevercombinationof meat, cheese, veggies, or herbs you have handy, but lighter andfluffier when it cooks up. The pielike slices are pretty on your plate,especiallywithagreensaladonthesideforalightdinner.Consideritathriftywoman’sdream.

Serves4

2tablespoonsoliveoil½cupchoppedonion1cupchoppedpancetta,smokedham,orcookedsausage½cupchoppedredorgreenbellpepper(optional)

8largeeggs¼cuphalf-and-halfSaltandfreshlygroundblackpepper¼cupcrumbledgoatorfetacheese(orfreshlygratedmozzarella,Cheddar,orGruyèrecheese)1.Preheatthebroilerandpositiontheovenrack6inchesfromtheheat.Ina12-inchcast-ironskillet,heatthe

oliveoilovermoderateheat.Cooktheonion,stirringafewtimes,untiltranslucentandsoft,about4minutes.

2. Add the pancetta and red or green bell pepper (if using). Cook,stirring a few times, until the pancetta is slightly browned around theedgesandthepepperisjusttender,about4minutes.

3.Inamediumbowl,whisktogethertheeggs,half-and-half,andapincheach of salt and pepper. Pour the eggmixture into the skillet. Stir toincorporatethefillingsevenlyandcookuntilthebottomisset,about9minutes.Sprinklethecheeseontop.

4.Placetheskilletunderthebroiler.Broilforabout3minutes,untilthetopisset.Cutintoslicesandserve.

glamourgirltip

Onceyouhavethemethoddown,tryexperimentingwithdifferentfillingcombinationsinsteadof—orinadditionto—thehamandcheese.Welikechopped jalapeños, tomatoes, and Cheddar; diced potatoes and bacon;salamiandricotta;broccolirabeandParmesan.

BrokeandFabulousGrilledCheeseCrustyGrilledCheeseSandwiches,withVariations

Whenyou’rewatchingyourbudgetbutnotwillingtosuccumbtocerealfordinner(again),thissimplesandwichisthewaytogo.It’sanupdateonthekids’menuclassic;itcallsforsourdoughandCheddarinsteadofwhite bread and Kraft singles—but it still requires nothingmore thanbread,butter,andcheese.Thekeyisbutteringtheoutsideofthebread—allthewaytotheedge—sothatyougetthatgolden-browncrispyfinish.Andgratingthecheeseratherthanslicingmeansitwilldothatstringy,meltythingwhenyoubite into it. Ifyou’vegotanapple lyingaround,trythehoneyandappleversionbelow.It’sasweet/savoryhomerun.

Serves2

1tablespoonbutter,softened4slicessourdough,rye,orotherbread

1cupgratedCheddarcheese1.Spreadthebutterononesideofeachsliceofbread,makingsurethebutterreachesall thewaytotheedges.Set2slicesonaworksurface,butteredsidesdown,andmoundtheunbutteredsideswith½cupgratedcheeseeach.Settheremainingbreadslicesonthecheese,butteredsidesup,andpresstogether.

2.Heatalargecast-ironskilletovermoderateheat.Putthesandwichesin the skillet and cook until the undersides are browned, about 3

minutes. Turn the sandwiches over and cook until the second side isbrowned and the cheese is melted, about 3 minutes longer. Cut thesandwichesintwoandserve.

VARIATIONS:

•Topthecheesewithcrispbaconandslicesoftomatoandavocado.• Spread the insides of the breadwith honey and top the cheesewiththinslicesofgreenapple.

•UsecrumbledbluecheeseinsteadofCheddar,andtopwithasprinklingofchoppedsmokedalmondsandthinslicesofpear.

• Spread the insides of the bread with grainy mustard, use Gruyèrecheese,andtopwiththinslicesofBlackForestorhoney-bakedham.

sweets

BFFBirthdayCakeVanillaLayerCakewithChocolateButtercreamFrosting

Agreatfrienddeservesanevengreatercake,andthisonedeliversonalllevels. It’s notmuchmore time consuming than the box kind, but theend result is definitelyworth the effort. The cake bakes upmoist andbuttery,andtheicingisinspired—youmakeitusingmarshmallowfluffinsteadofsugar,whichgivesalight,mousselikeconsistency.(PopRockson top bring the fun.) Oh, and it’s chocolate. Let the candle lickingbegin!

Serves12to15

VANILLALAYERCAKE

2sticksunsaltedbutter,plusmoreforbutteringthecakepans4cupsall-purposeflour,plusmorefordustingthecakepans2teaspoonsbakingpowder

1teaspoonbakingsoda1½teaspoonssalt2cupssugar

2tablespoonspurevanillaextract4largeeggs,atroomtemperature2cupsbuttermilk,atroomtemperature

CHOCOLATEBUTTERCREAM-MARSHMALLOWFROSTING

2sticksunsaltedbutter,atroomtemperatureTwo7.5-ouncejarsmarshmallowcream¾cupcocoapowder⅔cupsemisweetchocolatechips,meltedandcooled(fordirectionsonhowtomeltchocolate,seepage233)

1tablespoonpurevanillaextract1packagestrawberry-flavoredPopRocks(optional)1.Makethecake:Preheattheovento350°F.Butterandflourtwo9-inchcakepans.

2. Ina largebowl,sift togethertheflour,bakingpowder,bakingsoda,andsalt.

3.Usingastandmixerorahandmixer,inanotherlargebowlbeatthe2sticksbutterandthesugaruntillightandfluffy.Beatinthevanilla.Addthe eggs, one at a time, beating well between additions. Beat in thebuttermilk.

4.Addtheflourmixturein4batches,beatingbetweenadditionsuntilitisjustcombined,beingcarefulnottoovermix.

5.Dividethebatterbetween2cakepans.Bakeforabout35minutes,oruntil a toothpick inserted in the center comes out clean. Run a knifegentlybetweeneachcakeandtheedgeofthepan.Lightlyshakethepanupanddowntoloosenthecake,thenslowlytipthepanoveruntilthecake starts to come out. Support the cake with your other hand andforearmasyoutakeitoutofthepan,thentipthecakebacksoitstaysrightsideup.Putthecakeonanelevatedwirerack(soitcanaironallsidesandnotgettoomoistonthebottom).

6.Meanwhile,makethefrosting:Usingastandmixerorhandmixer,inalargebowl,beatthebutteruntilfluffy.Beatinthemarshmallowcreamuntilsmooth.Addthecocoapowder,meltedchocolate,andvanillaandbeatuntilincorporated.Thefrostingshouldbesmoothandspreadable;ifthemixtureistoothick,mixin1tablespoonwater.

7.Whenthecakelayersarecompletelycool,placeonelayeronacake

standorplate.Spreadfrostingontop.Placethesecondcakelayeronthefrosting and finish frosting the cake sides and top. Immediately beforeserving,sprinklethetopwithafewPopRockshereandthere,ifdesired.

glamourgirltipUsinganoffsetspatula(aspatulawithabladethatbendsupward)helpstransfercakesneatlyfromthepantoacakestand.Youcanalsorunthespatulaunderhotwateranduseittosmoothoutthefrosting.

ImpressHisFamilyChardonnayCakeCreamyWhiteBundtCakewithChardonnayGlaze

This cake is sophisticated (thewinedoes that)butbake-sale simple. Ittellshisparents,“IknowhowtotakecareofthepeopleIlove.”Andyoudo!

Serves10

CAKE

2sticksunsaltedbutter,meltedandcooledtoroomtemperature,plusmoreforbutteringthepan

2cupssugar4largeeggs,atroomtemperatureOne3.5-ouncepackageregularorinstantvanillapuddingmix½cupchardonnayoranothermediumorfull-bodiedwhitewine,suchasChablisorViognier1cupwholemilk,warmedinthemicrowaveforabout20seconds

1teaspoonpurevanillaextract3cupscakeflourorall-purposeflour,plusmorefordustingthepan½teaspoonsalt

2teaspoonsbakingpowder

GLAZE

4tablespoonsunsaltedbutter(½stick)

1cupsugar¼cupchardonnayorotherdrywhitewine

1.Makethecake:Preheattheovento350°F.GreaseandflouraBundtpanora9-by-9-inchpan,shakingoffanyexcessflour.Setaside.

2.Withastandmixerorhandmixer,inalargebowl,beattogetherthebutter, sugar, eggs, pudding mix, chardonnay, milk, and vanilla untilwell combined. In amedium bowl,whisk together the flour, salt, andbakingpowder.Addthedryingredientstothewetingredientsandmixjust until combined. If it looks a little lumpy due to specks of butter,that’sokay;donotovermix.

3.Scrapethebatterintothepreparedpan.Bakeforabout50minutes,oruntiltheedgesofthecakeappearlightgoldenandatoothpickinsertedintothecentercomesoutclean.

4.Meanwhile,maketheglaze: Inamediumsaucepan,combineall theingredientsandbringtoaboil.Reducetheheattolowandletsimmerforabout10minutes,untilthemixturereducesbyonefourth.

5. When the cake has finished baking, remove it from the oven andpierceitseveraltimeswithaskewerorcarvingfork.Immediatelypourthehotglazeontothepanandletstandforabout15minutes,untiltheglazehasbeenabsorbed.

6. IfusingaBundtpan,carefully turn itoverontoaplateandtaptheedgesabit.Thecakeshouldglideouteasily.Serveimmediately.Saveasliceortwotoenjoywithcoffeethenextmorning.

MeaCulpaCheesecakeCreamyCheesecakewithCookie-CrumbCrust

You don’t have to be a Real Housewife of Anywhere to find yourselfinvolved in some serious frienddramaeverynowand then. Sodo theclassy thing you never see on reality TV:Make amends. Bake up thiswowfactorcheesecake,serveittoanyoneyou’vewronged,andallwillberightwithyourworld.

Serves12

CRUST

1cupcrushedgrahamcrackersorcrispchocolatecookies6tablespoonsbutter,melted

FILLING

Four8-ouncepackagescreamcheese,atroomtemperature6largeeggs,atroomtemperature1¾cupssugar⅛teaspoonsalt

1teaspoonpurevanillaextract

TOPPING(OPTIONAL)2cupsraspberries,slicedstrawberries,orslicedkiwi,orberrieswithport(seerecipe,page237)1.Preheattheovento325°F.

2.Makethecrust:Inabowl,mixthecrumbsandbutterwithaforkuntilwell blended. Scrape the crumbmixture into an 8-inch square or a 9-

inchroundspringformpan(seeNote).Usingthebackofaspoonoryourfingers,pressthecrumbsintoa¼-inchlayerontothebottomandupthesidesofthepantowithin1inchofthetop.Refrigeratefor20minutes,oruntilset.

3.Make the filling: Ina largemixingbowl,with themixeratmediumspeed, beat the cream cheese until smooth. Add the remainingingredientsandbeatuntil justblended.Scrapethecreamcheesefillingintothecrumb-linedpan.Bakeforabout1hourand20minutes,oruntillightlygoldenontop.

4.Turnofftheovenandletthecakestandintheovenfor1hour.

5.Removethecakefromtheovenandsetthepanonawirerack.Runasharp, thin knife between the cheesecake and the side of the pan topreventitfromcrackingonceithaschilled.Letcoolcompletely.Coverthecakewithaluminumfoilandchillovernightbeforeserving.

6. To serve, garnish the cake with raspberries, overlapping slices ofstrawberryorkiwi,orberrieswithport.

NOTE:Aspringformpanhasremovablesides,soyoucankeepthecakeanchored to the bottom of the pan while you pop the sides out. It’sparticularly helpful for cheesecake—a dessert so delicate it canotherwisebreakasyou’reremovingitfromthepan.

YouRockCupcakesFrostedVanillaCupcakes

ThegreatBritishwriterIrisMurdochbelievedthat“Oneofthesecretstoahappylife iscontinuoussmalltreats.”Thesecupcakesaretheperfectsmalltreats;youmayjustfindyourselfmakingthemcontinuously.

Makes18cupcakes2cupsall-purposeflour

2teaspoonsbakingpowder¾teaspoonsalt1cupwholemilk

1teaspoonpurevanillaextract1¼sticksunsaltedbutter,softened(10tablespoons)1¼cupssugar

3largeeggs1.Preheattheovento350°F.Line18muffincupswithpaperliners.

2.Inalargebowl,whisktogethertheflour,bakingpowder,andsalt.Inamediumbowl,stirtogetherthemilkandvanilla.Setbothaside.

3. Inanother largebowlwithanelectricmixeratmediumspeed,beatthebutterandsugaruntilfluffy,about5minutes.Addintheeggs,oneat a time, beating well after each addition, until smooth and evenly

incorporated.

4. With the mixer on low, add the flour mixture in two batches,alternatingwiththemilkmixture,untiljustcombined.Dividethebatterevenly into the cups. Bake for 20 to 24 minutes, until a toothpickinsertedintothecenterofacupcakecomesoutclean.Coolcompletelybefore removing from the muffin cups or frosting (see next page forfrostingvariations).

BASICVANILLABUTTERFROSTING

Makes2⅓cups

2sticksunsaltedbutter,softenedOne16-ouncepackageconfectioners’sugar4tablespoonsmilk,atroomtemperature

1teaspoonpurevanillaextract¼teaspoonsalt

Inalargebowlwithanelectricmixeratmediumspeed,beatthebutter,sugar,and2tablespoonsmilkfor3to5minutesuntilsmoothandfreeoflumpsandgraininess.Add thevanillaandsalt, thenbeat inadditionalmilkasneededforacreamyfrosting.

VARIATION:CHOCOLATEBUTTERFROSTING

Prepare the above recipe, but add⅓ cupunsweetened cocoawith thebutterandsugar,andbeatin4ouncesbittersweetchocolate,meltedandcooled.

HersandHisCupcakesChocolateandDarkBeerCupcakeswithIrishCreamFrosting

Glanceattheingredientlistandyou’llseewhytheselittledarlingsareaunisexhit.Beer!Baileys!Butter!Cocoa!There’ssomethingforeveryone,andwhenyoumixitalltogether,theresultisrichandchocolaty,withjustahintofbooze.

Makes10cupcakesCUPCAKES

½cupGuinnessorotherdarkbeer,porter,orstout4tablespoonsunsaltedbutter6tablespoonsunsweetenedcocoa1cupall-purposeflour

1cupsugar¾teaspoonbakingsoda¼teaspoonsalt

1largeegg⅓cupsourcreamIrishCreamFrosting(recipefollows)1.Preheattheovento350°F.Line10muffincupswith10muffinliners.

2.Inamediumsaucepan,combinethebeerandbutter.Bringtoaboil,then immediately reduce to a simmer. Add the cocoa andwhisk until

smooth.Removefromtheheatandsetaside.

3.Inamediumbowl,whisktogethertheflour,sugar,bakingsoda,andsalt.Setaside.

4.Inalargebowl,whisktogethertheeggandsourcreamuntilsmooth.Whiskinthebeermixture.

5.Foldtheflourmixtureintothebatteruntiljustcombined.

6.Spoonthebatterintothemuffincups,fillingthemthree-quartersfull.Bakeforabout20minutes,oruntilatoothpickcomesoutclean.

7.Whenthecupcakesarecool,spreadthefrostingoverthem.Serve.

IRISHCREAMFROSTING

4tablespoonsunsaltedbutter,atroomtemperature1½cupsconfectioners’sugar1½tablespoonsIrishcream,suchasBaileys(moreoptional)1to2tablespoonsmilk(optional)Usingastandmixerorhandmixer,beatthebutteruntillightandfluffy.Withthemotoronlow,addthesugar,½cupatatime,beatingbetweenadditionsuntilsmooth.BeatintheIrishcream.Themixtureshouldbesmoothandspreadable;ifitistoothick,add1to2tablespoonsmilkorBaileystothinitout.

glamourgirltipOpenyourcalendartoMarch17andwrite“makechocolateandbeercupcakes.”Whilethisdessertisgoodanydayoftheweek,it’stooIrishnottoenjoyonSt.Patty’sDayaswell.Sláinte!

HookHimApplePieClassicApplePiewithButteryCrust

WhenGlamourreaderLauraWheelermadeEngagementChickenforherguy, she topped it offwith a recipe she’d invented herself:HookHimApple Pie. The one-two punchworked: He proposed.We love Laura’sspicy, saucy, apple-packed filling (sheprebakes it to thickenanddrawouttheflavors),andhaveaddedourownbuttery,sugarycrust.Thepie’scharmsworkonaunts,landladies,andcubiclematestoo—anyoneyou’resweeton.

Serves6

FILLING

8to10apples(GoldenDelicious,PinkLady,GrannySmith,andFujiaregoodchoices),peeled,cored,andsliced¼-inchthick(8cups)½cupfirmlypackedlightbrownsugar½cupgranulatedsugar

3tablespoonscornstarch½teaspoonsalt

1teaspoongroundcinnamon½teaspoonapplepiespice(or¼teaspoongroundnutmeg,⅛teaspoongroundallspice,and⅛teaspoongroundcardamom)4tablespoonsunsaltedbutter,melted

2tablespoonsfreshlemonjuice

PIECRUST

2½cupsall-purposeflour½teaspoonsalt2sticksunsaltedbutter,cold6to8tablespoonscoldwater(itshouldbeicecold)1egg,beatenwith2tablespoonswater½teaspoonsugar,fordusting

1.Makethefilling:Preheattheovento400°F.Buttera3-quartbakingdish.

2.Inalargebowl,combinetheappleswiththesugars,cornstarch,salt,and spices and stir to coat thoroughly. Stir in the melted butter andlemonjuice.

3.Cover thebakingdishwithfoilandcut largevents in the foil.Bakefor 35minutes. Remove the foil, stir the apples, and let cool to roomtemperature.

4.Make thepie crust:Combine the flourand salt ina foodprocessor.Quicklycutthecoldbutterintosmallpieces,beingcarefulnottowarmitwithyourhands,andaddittotheflourmixture.

5. Pulse the flour mixture in short blasts (5 seconds each) until thebutterbitsareaboutthesizeofpeanutsorhazelnuts.Add6tablespoonsicewaterandcontinuetopulseinshortblastsuntilincorporated.Checkthe consistency of the mixture by squeezing it in your hands. If it isfloury and doesn’t hold together, drizzle in a bit more ice water andpulse again. As soon as the dough holds together, remove it from theprocessorandplaceonalightlyflouredsurface.Dividethedoughinhalfandrolleachhalf intoaball, thenpress intoadisc,coverwithplasticwrap,andplaceintherefrigeratortorestforanhour.

6.Removethefirstballofdoughfromtherefrigerator(leavethesecondoneintherefrigeratoruntilyouarereadyforit)androlloutonalightlyfloured surface until it’s 12 inches in diameter (it helps to rotate the

dough between rolls, and to flip it occasionally, dusting as necessarywitha littlemore flour toavoid sticking).Place thedough ina9-inchpie pan, pressing gently along the base and sides of the pan. Add thecooled apple mixture. Then repeat the dough-rolling steps with thesecondballofdoughandplaceitovertheapplefilling.Trimthedoughso only about½ inch is hanging over, then turn the edges under andcrimpthemwithyourfingers.

7. Cut vents in the top crust. Brush someof the eggmixture over thecenterof thepie.Covertheedgeswithaluminumfoilanddust thepielightlywithsugar.

8.Bake20minutes.Removethefoilandbakeuntilthecrustisgolden,20 to30minutesmore. Let cool towarmor room temperaturebeforeslicing.

MakeNewFriendsPlumCobblerFresh-BakedCobblerwithRipePlumsandSweetButtermilkCrust

GlamourexecutiveeditorLaurenBrodygotthisrecipefromherGrandmaDolores. When Lauren and her husband go out to dinner with newfriends, they like to invite them back to their place for dessert. (Thecobbler can be made ahead of time and reheated.) This sweet, tartgoodnesssays,“Let’sbefriends,”withouttryingtoohard.ThelasttimeLauren made it, she sent the leftovers home with her guests (bonuspoints!) and had this e-mail in her inbox the next morning: “Justfinishedthecobblerforbreakfast—amazing!”

Serves8

8to10firm-ripeplums,halved,pittedandcutinto⅛-inchslices(3cups)¾cupsugar,plus1teaspoonfordusting1teaspoongroundcinnamon1teaspoonpurevanillaextract1cupall-purposeflour

2teaspoonsbakingpowder¼teaspoonbakingsoda¼teaspoonsaltScant½cupbuttermilkorwholemilk4tablespoons(½stick)unsaltedbutter,meltedandcooledtoroomtemperatureVanillaicecream,forserving(optional)1.Preheattheovento400°F.Inamediumbowl,mix

theplums,¼cupsugar,cinnamon,andvanillauntilcombined.Spoonintoa1½-to2-quartceramicorglassbakingdish.Setaside.

2. In anotherbowl,whisk the flour, bakingpowder, baking soda, salt,and½ cup sugar. Add the buttermilk andmelted butter andmix justuntilcombined,beingcarefulnottoovermix.

3.Usingalargespoon,dollopthebatterontheplumsuntilallthebatteris used up. (Don’tworry about covering the entire surface—the batterwill spreadwhen it bakes.)4. Bake for 25 to35minutes, or until thecobbler topping is golden and set. Remove from the oven andimmediatelysprinklethetopwith1teaspoonsugar.Servewarm,toppedwithascoopofvanillaicecream,ifdesired.

BribeaKidBrowniesRich,ChocolateBrownies

Yournephew.Yourboss’sdaughter.Yourboyfriend’skid fromhis firstmarriage.When new children enter your life,make these brownies tosweet-toothyourwayintotheirworld.

Makesnine2½-inch-squarebrowniesThree1-ouncesquaresunsweetenedbakingchocolate1stickunsaltedbutter

2largeeggs

1cupsugar¾teaspoonpurevanillaextract½cupall-purposeflour

1. Preheat the oven to 400°F. Grease an 8-by-8-inch glass or ceramicbakingpan.

2. Inadoubleboilersetoversimmeringwater,meltthechocolateandbutter.(Ifyoudon’thaveadoubleboiler,placethechocolateandbutterinametalmixingbowloverapotofbarely simmeringwater,makingsure not to get water into the chocolate mix.) Remove the meltedchocolatemixturefromtheheatandletcoolslightly.

3. In a large bowlwith amixer atmedium speed, beat the eggs untilsmooth. Gradually add the sugar, beating until very thick and paleyellow,about6minutes.Addthevanillaandmeltedchocolatemixtureandstiruntilblended.

4.Gentlyfoldintheflouruntiljustcombined.Scrapethebatterintothepreparedpan.Bake for14 to16minutes,until a toothpick inserted inthecenterhasmoistcrumbsattached.Don’toverbake;browniesshouldbeverymoist.Removethepanfromtheoven,place itonawirerack,andletcoolcompletely.Cutintonine2½-inchsquaresandserve.

WinFriendsandInfluencePeopleCookiesChocolate-ChocolateChipCookies

Thereareafewthingsthateverywomanwholovestocookshouldhaveuphersleeve:ago-todinner forguests,aneasysolomeal,asignaturecocktail, and a take-anywhere dessert. If you haven’t yet mastered asweettreat,maywesuggestthischocolatychocolatechipcookierecipe?Bringabatchoftheseanywhereandwatchthegoodwillfollow.

Makesabout48cookies1¼cupsall-purposeflour

¾cupunsweetenedcocoa¾teaspoonbakingsoda1¼teaspoonssalt2sticksunsaltedbutter(1cup),softened

1cuppackedlightbrownsugar½cupgranulatedsugar

2largeeggs1½teaspoonspurevanillaextractOne12-ouncepackagesemisweetorbittersweetchocolatechips(2cups)1cupcoarselychoppedwalnuts(optional)1.Preheattheovento375°F.Positiontheracksintheupperandlowerthirdsoftheoven.

2.Inamediumbowl,whisktogethertheflour,cocoa,bakingsoda,and

salt.

3. In a large bowl, with a mixer on high speed, beat the butter andsugarsuntillightandfluffy,about4minutes.

4.Beatintheeggs,oneatatime.Mixinthevanillauntilcombined.Addthe flourmixture and combine thoroughly. Stir in the chocolate chipsandwalnuts(ifusing).

5. Drop rounded tablespoons of the mixture onto ungreased bakingsheetsabout2 inchesapart.Bake forabout8minutes,untilpuffyandthe bottoms are golden brown. Let cool on baking sheets about 2minutes,thentransferthemtowirerackstocoolcompletely.

FancyPantsCoffeeandIceCreamSundaeTraditionalItalianAffogato

Onceyou’vediscoveredtheItaliantreataffogato—agrown-upsundaeinwhich vanilla ice cream is covered with espresso and, if you’reinterested, liqueur—it’ll become your go-to dessert for dinner parties.Chilling theespresso requiresa little forethought,butonce that’sdonetherestismoltofacile.

Serves4

1pintvanillaorhazelnuticecream(orgelato)½cupbrewedespresso,cooledtoroomtemperatureorchilledLiqueur,suchasGrandMarnier,crèmedecacao,orKahlùa(optional)Roughlygroundespressobeans,forgarnish(optional)

1.Fillfourbowlsorparfaitcupswith2to3scoopseachoficecream,anddrizzleeachwithaquarteroftheespresso.

2.Drizzlewithliqueur,ifusing.

3.Garnishwithcrushedespressobeans,ifusing.

glamourgirltip

Ifyoudon’thaveanelectricespressomaker,youcanbrewespressoinastovetopespressomakeroruseanelectricdripcoffeemachine:Brew½cupgroundespressobeanswith3cupswater.

SecretlyGoodforYouBananaSoftServe“IceCream”withCocoaSprinkles

Weknowwhatyou’re thinking.Howcanyoumake ice creamwithoutice? Or cream? Or sugar? Well, you can’t exactly. But you can makesomething that tastes so close no one will know the difference. Andwhenyou tell them that thedecadentdessert they’re swooningover isactually justa frozenbananapureedintooblivion(aclassicvegan“icecream” trick), they will think you’re a culinary genius. No need tocorrectthem.

Serves1to2

2to3frozenpeeledbananas,brokenintopiecesCocoapowderorgroundcinnamon,forsprinkling(optional)Freshberries,choppednuts,whippedcream,oryourfavoriteliqueur(optional)1.Inafoodprocessor,processthebananasforabout5minutes,stoppingafewtimestoscrapedownthesides.Aseachminutepasses,thebananaswillgetlightandfluffy,andtakeonacreamytexture—sortoflikesoftserve!

2.Scrapethebanana“icecream”intoservingbowls.Foranextraflavorkick,sprinkleabitofcocoapowderorcinnamonontop,orgetcreativebyaddingothertoppingssuchasberries,choppednuts,whippedcream,and/oradrizzleofyourfavoriteliqueur.

GetOverHimBerryParfaitSweetMixedBerrieswithPort

Thesearebetterforyouthanfudgeandlessdangerousthanadrink-and-dialcocktail.Whenyourheartneedsmending,considerthisrecipeyourone-bowl support group. It’s also great spooned over cold, creamy,comfortingscoopsofvanillaicecream.

Serves2

1cupmixedberries

3tablespoonsportwine1tablespoonsugar(optional)

1.Inasmallbowl,combinetheberries,portwine,andsugar(ifusing),andtosstocoat.

2.Coverandrefrigeratefor1hour,stirringafewtimes,untiltheberrieshavereleasedtheirjuices.Serveinparfaitormartiniglasses.

glamourgirltip

Inadditiontoicecream,theseberriesalsoworknicelyasatoppingforGreekyogurtorcheesecake(seerecipe,page223).

’TistheSeasonPeppermintBarkHolidayChocolate-PeppermintCandy

Wraptheseupinastiffclearplasticbag(buyatcraftstoresoronline),tiewitharedgrosgrainribbon,andyou’vegotaholidaypartyhostessgiftthatwillknockthestockingsoffanycandleorbouquetorbottleofwine. Especially that regifted merlot your friend Katie just walked inwith.Hello,Katie?Didn’twe justbringthatsamebottle toyourhouselastweek?

Makesabout2poundsbark,enoughforaround10peopleifyou’reservingitatapartyorabout4smallgiftbagsifyou’remakingittogiveawayfortheholidays

10ouncespepperminthardcandiesor6largecandycanes

Cookingspray12ouncesmilkchocolatechipsorcoarselychoppedbar12ounceswhitechocolatechipsorcoarselychoppedbar

1.Placethecandyinasturdyplasticfreezerbagandtapwithahammerorrollingpinuntilcrushed. (Thismightbenoisy!)Alternatively,crushthecandyinafoodprocessor.

2. Line a large rimmed sheet with foil and lightly coat with cookingspray.Inadoubleboilerormetalmixingbowlsetoverbarelysimmeringwater,meltthemilkchocolate.

3.Whenthechocolate isnearlymelted,removefromtheheatandstiruntilsmooth.Pourthechocolateontothefoil-linedpan,andspreadwitha spatula to form a layer about ⅛ inch thick. Refrigerate until hard,about30minutes.Cleanthespatula.

4.Meanwhile,repeatstep2withthewhitechocolate.Whensmooth,stirinhalf thecrushedcandy.Spoonthewhitechocolatemixtureover thehardenedmilkchocolate.Spreadwiththespatulatoformanotherlayerabout⅛ inch thick that covers themilk chocolate layer. Sprinkle theremainingcandyontopofthewhitechocolate.

5.Refrigerateuntilhard,about1hour.Whenthechocolatehasset,peeloffthefoil,breakthebarkintopieces,andrefrigerate.

NOTE:Instep5,youcanfreezethebarkfor20to30minutesinsteadofrefrigeratingit,tospeedupthesettingprocess.

kitchenbasics:HowtoServeFruitforDessert

After a big meal, sometimes the sweetest, most satisfying treat is acolorful,gloriousbowlofjuicy,fragrantfruit,ideallygrownlocallyandinseason.Andoneofthegreatestthingsaboutfruitisthatit’sfabulouson its own; present a fewdifferent fruits in one big bowl on a dinnertable, or put different fruits in little bowls and let guests pick theirfavorites—ortryoneofourservingsuggestions:

menusforoccasionsbig&small

EngagementChickenDinner

This. Is. It. We have suggested some simple sides that don’toverpower The Chicken, but this menu is truly yours topersonalize.Startwithacocktail,andswitchtowinewiththemain course.Withmore than60weddings and counting . . .we’vegotagoodfeelingaboutthis.

ClassicManhattanswithMaraschinoCherries,PAGE72

RoastedCherryTomatoes,Spinach,andGorgonzolaCheeseSalad,PAGE96

EngagementChickenwithLemonandHerbs,PAGE18

BakedNewPotatoes,PAGE197

CreamyWhiteBundtCakewithChardonnayGlaze,PAGE221

ProveYou’reNotaGirly-GirlDinnerDate

Meat, bourbon, cupcakes, mmm. This is an all-out (but notdifficult) dinner for a man who deserves it. Most evenings,you’lljustwanttomakethesteak,mushrooms,andsalad—butfor special occasions, the whole shebang is spectacular.Besides,wehaveyettomeetaguywhodoesn’tlikepigsinablanketforbreakfast.

ClassicManhattanswithMaraschinoCherries,PAGE72

PigsinaBlanket,PAGE47

SearedSteaksDrizzledwithWarmButter,PAGE105

MushroomsSautéedwithGarlicandRedOnion,PAGE191

ArugulaandGrapefruitSaladwithShallotVinaigrette,PAGE91

ChocolateandDarkBeerCupcakeswithIrishCreamFrosting,PAGE227

YouLandedYourDreamJobChampagneBrunch

Whywait for someone else to throw you a party? Celebrateyourself!Ifyou’repoppingopenthebubbly(andweencourageyou to do so, early and often), you need easy, fast, specialdishes like these all-grown-up versions of the breakfast foodsyoulovedasakid.

Mimosas,PAGE65

Raspberry-RicottaPancakes,PAGE36

Crisp,Oven-CookedBaconwithBrownSugar,PAGE25

FabulousFruitPlate(SeeKitchenBasics,PAGE240)

ILikeYouEnoughtoCookDinner

You asked him over. You consulted your girls aboutwhat towear. You Swiffered. Now all you have to do is cook himsomethingthatshowsA)youcare,butB)you’renottryingtoohard. This menu nails it, and won’t leave you so tired thatyou’renotupforsomefunoncethedishesarecleared.

CucumberGimlets,PAGE69

BroiledBaguetteToastswithAssortedToppings,PAGE48

SweetPotatoFrieswithCrispySage,PAGE195

TunaSteaksSearedwithGinger,Soy,andBrownSugar,PAGE133

Rich,ChocolateBrownies,PAGE233

LadiesWhoLunch,2.0

This is not your mother’s finger-sandwiches luncheon(although if you inviteher, she’ll swoonwithpride!). Perfectpre-wedding, for a shower, or on any given Sunday, it’s justenoughfoodtokeepeveryoneeatingandchattingforhours—butnotsoheavythatyoudon’thaveroomforcookies.

BloodyMarys,PAGE66

LemonyWhiteBeanDipwithArugula,Garlic,andSeaSalt,PAGE54

MixedGreenswithRoquefortCheese,Pomegranate,andRosemary-LimeDressing,PAGE88

Chocolate-ChocolateChipCookies,PAGE234

Don’tBlocktheTVDinnerParty

Havingpeople over for theOscars, the SuperBowl, or, okay,justanotherreality-showevening?Almosteveryrecipeonthismenucanbeeasilydoubledortripledandmadeaheadoftime.Also,youcaneatitallonthecouch—noplatesrequired.(Tryusingmugsforthechili!)

FreshHomemadeSalsawithTomato,Cilantro,andJalapeño,PAGE53

CreamyArtichokeandCheesePartyDip,PAGE52

CrustyGrilledCheeseSandwiches,PAGE213

MeatyChiliSpikedwithJalapeñosandCheese,PAGE204

FrostedVanillaCupcakes,PAGE225

BirthdayPartyforYourBFF

The laughter, the tears, the middle-of-the-night phone calls:She who has stuck with you through the worst deserves thebest.EasyMexicanfoodandapitcherofmargaritasguaranteesthatwhathappensatherpartystaysatherparty.(Ifyourcrewissmall,youcanchooseeithertostadasortacos.)

PinkWatermelonMargaritas,PAGE67

SpicyMexicanBeerCockails,PAGE71

GuacamolewithRedOnion,Cilantro,andLime,PAGE51

CrunchyHomemadeTostadaswithSpicyBeef,CheddarCheese,andFreshSalsa,PAGE115

LimeTilapiaFishTacos,PAGE206

VanillaLayerCakewithChocolateButtercreamFrosting,PAGE219

Don’tBlowYourDietDinnerwiththeGirls

Maybe you’re trying to live healthfully . . . or maybe yourfriendsare,andyouwanttodorightbythem.Withadeliciouskalesalad,elegantsalmon,andeasy,yummygreenbeans,thisis ameal you’ll all feel great after eating.And thebestpart?Plentyofroomforahealthydessert!

WhiteSangría,PAGE73

Caesar-StyleSaladwithKale,PecorinoCheese,andHomemadeCroutons,PAGE89

SalmonwithLemon,WhiteWine,andCapers,PAGE134

GingeryGreenBeans,PAGE196

SweetMixedBerrieswithPort,PAGE237

ComeOverforDrinksandDessertParty

“Oh, we’re all headed to ____’s.” Want your place to becomethat place? No need to cook full three-course meals for themasses.Drinks and sweet treats do the trick every time.Andthismenuworks well both at 4:00 P.M. . . . and atmidnight(brilliantNewYear’sEveidea!).

Mojitos,PAGE68

TartStrawberryLemonade,PAGE74

PerfectCheesePlate(seeKitchenBasics,PAGE60)Fresh-BakedCobblerwithRipePlumsandSweetButtermilkCrust,PAGE231

ClassicApplePiewithButteryCrust,PAGE229

Chocolate-ChocolateChipCookies,PAGE234

EasyandElegantDinnerParty

Your own place: check. Plates that aren’t paper: check. Anexcuse to show off both:We’ve got you covered. It’s time tospread those grown-womanwings and host your first simple-yet-chic dinner party. Easy and light dishes like our spikedglazed nuts and Mediterranean-style scallops are sure toimpress.

CucumberGimlets,PAGE69

NutsSpikedwithCinnamonandCayenne,PAGE55

SaladofWatermelon,Tomatoes,Mint,andAlmondswithSherryVinaigrette,PAGE92

Mediterranean-StyleScallopswithOlivesandOregano,PAGE140

TraditionalItalianAffogato,PAGE235

kitchenbasics:EverythingYouNeedforaWell-StockedKitchen

WHATEVERYWOMANSHOULDHAVEINHERPANTRY

Theideaofawell-stockedpantrymaybeintimidating(whoevenhasapantrythesedays?).Butyou’llsavetime—and,evenmoresignificantly,themoneyyouwouldhavespentonlast-minutepurchases—ifyoukeepa few essentials on hand. And consider: If every time you do a biggrocery shopping, you add just one or two items on this list, in sixmonths’timeyou’llbeset.

PANTRYFlour(all-purpose)Sugar(granulated,confectioners’,brown)BakingsodaBaking powder (always check the expiration date before using; it canloseitsefficacy)Pasta(spaghetti,penne,fusilli,orotherfavoritekinds)Rice(long-grain,Arborio,brown)CouscousBreadcrumbsBeans(black,pinto,cannellini,garbanzo,kidney)Oliveoil(forcooking)andextra-virginoliveoil(forsalads)VegetableoilCookingsprayVinegar (Balsamic, red-wine vinegar, sherry) Whole canned tomatoes(preferablySanMarzano)Chickenbroth(orbouilloncubes)WorcestershiresauceSoysauceSesameoilAgoodmustard(likeDijon)Cannedtuna(preferablypackedinoliveoil)Honey

MaplesyrupJamorjellyPurevanillaextractCapersAnchoviesNutsRaisinsMilkboxes(they’reshelf-stableformonths,incaseofemergencies)

HERBSANDSPICESSeasaltorkoshersaltIodizedsaltPeppercornsGroundcinnamonGroundnutmegGroundturmericCayenneGroundgingerGroundcuminPaprikaDriedoreganoDriedrosemaryDriedthymeBayleaves

THEONLYTOOLSYOUNEEDTOOWN

Do you walk into a shiny kitchenware store and want to snap upeverythinginsight?Weknowthefeeling—butwhocanafford that?Sowe’vemadeiteasy:Belowisaquickchecklistformust-haveequipment,the stuff that will get you started with maximum flexibility andminimumcost.Foradvice,weturnedtoLynneRossettoKasperandSallySwift,the

host and producer, respectively, of American Public Media’s award-

winningradioshow,TheSplendidTable.Asyoubuildyourkitchen,keepLynneandSally’stheoryinmind:“Thethingsyouseeinyoursinkthemostarethethingswhereyouneedthebestqualityyoucanafford.”Sothelistbelowisjustaguideline;youaretheexpertonwhatyoureallyneed.As for where to shop, consider ethnic markets or sites like

kalustyans.com; Lynne recommends both as sources of good-qualityitemsthatareoftenlessthanhalftheusualprice.

THEBAREESSENTIALSYoucanmakenearlyeverythinginthiscookbookwiththesefewitems:•Mixingbowls:Everyoneandtheirmotherlovesoh-so-durable,freezer-to-ovenPyrex.

•Measuring cups and spoons: For liquid measuring, get one 4-cupmeasuringcup;fordrymeasuring,getasetofcupsrangingfrom¼to1cup.

•Saucepan:“A4-quartsaucepanisperfectforyour½poundofpastaandsmallstews,”saysLynne.

• Colander: Use to wash fruits or vegetables, strain ingredients, anddrainpasta.

• 12-inch frying pan: A cast-iron pan is an inexpensive, sturdyalternativetostainlesssteel.Whatevermaterialyouget,makesurethepanhasametalhandle,notwoodorplastic,saysSallyandLynne.Withthat,youcanroastachickenintheoven,grillburgerswhenit’stoocoldout,makeacasserole—it’stheeverythingpan,andyoucanliveonthat!

•Bakingpan:Asheetofthickaluminumwithrollededgesthatisasbigasyourovenismightyhandy:Right-sideup,it’stheperfecttooltoroastvegetables; flip itupsidedown,andit’sahugecookiesheet.Andthickaluminumwon’tbendorwarp.

•Spatula:Considergettingacombinationspoon-spatulawithastraight

edge; Lynne swears these cheap tools do twice theworkwithhalf theeffort.

•Heavy-dutytongs:“Iusetongsforeverything,”saysSally.“Withlong-handled tongs, you can roast peppers, pull pans out of the oven, grabthingsunderthecouch...”

•Knives: “Ethnic markets have baskets full of cheap, ceramic paringknives,”saysSally.Gettheoneswiththeirownslipcovers,sotheydon’tbang around and chip in your drawers (or cut your fingerswhen youreachin!).

•Kitchentowels: Kitchen towels are cheaper andmore versatile thanhotpadsorovenmitts—Ikeasellsgreatonesforalmostnothing.

•Spoons:LynneandSallyrecommendtwo—abigstainless-steelspoonfor tasting sauces, and a slotted spoon—both dishwasher-safe andusuallyquiteinexpensive.

•Cuttingboard:Amusttoprotectyourcounters.

•Corkscrew:AGlamour-girlessential—needwesaymore?

NEXTSTEPSWhen you’re more comfy in your kitchen and looking to expand,consider: •Covered Dutch oven: Sally says she uses her cast-iron, 6-quartDutchovenmorethananythingelseinherkitchen.Itwouldworkperfectlyforbeefy,meatymeals,likeourSingleDigitGroceryBillSteworIt’sAlmostPaydayChili.

•Blender•Wok:Findarolledsteelorcast-ironChinesewokwithaflatbottomandwoodenhandle.It’snotjustforstir-fry;youcanboilsauce,fryeggs,makemacandcheese,anything.

AFFORDABLEADD-ONS

Collectthesepiecebypiece:

• Whisk • Peeler • Meat thermometer • Pepper grinder • Offsetspatula (the thinmetalkind,good forworkingwith frostingorpastrycrust)•Grater•Potatomasher•Saladspinner

BITOFASPLURGEYou can ask for these as presents (or treat yourself): • Immersionblender (the hand-held kind that blends foods in the pan or bowl) •Toasteroven•Mortarandpestle

FINALACQUISITIONS•Foodprocessor•Chef’sknife(orawholesetofknives,inablock):Makesureitfeelscomfortableinyourhandandhasan8-inchbladethatruns through the handle. Keep it sharp with slipcovers or invest in awoodenknifeblock.

•Fullsetofgood-qualitypotsandpans:Thesedon’thavetobreakthebank,andasyougetmoreproficientyou’regoingtowantavarietyofsizes,withlids.

Index

Thepaginationofthiselectroniceditiondoesnotmatchtheeditionfromwhich itwas created. To locate a specific entry, please use the searchfunctionofyoureBookreader.

AAffogato,TraditionalItalian,235All-Grown-UpDeviledEggs,58–59Almonds,SummerySaladofWatermelon,Tomatoes,Mintand,with

SherryVinaigrette,92–93AnyExcuseforaPartyPigsinaBlanket,47Apple:InstantEnergyFruitCup,43MadDashPB&A,43Pie,Classic,withButteryCrust,229–30SpanishWineCocktailwithFreshFruit,73

Applesauce,HomestyleBananaBreadwithCinnamonand,41Apricots,howtoservefordessert,240Artichoke:andCheesePartyDip,Creamy,52Parmigiano-Reggiano,andLemonMayoCrostini,49

Arugula:BroiledMushroom,andRedOnionSandwichesonCountryBread,177–78

andGrapefruitSaladwithShallotVinaigrette,91LemonyWhiteBeanDipwithGarlic,SeaSaltand,54MarinatedSkirtSteakSaladwith,119–20OmeletwithFreshGreens,CherryTomatoes,andParmesanCheese,23

PizzawithEggplant,Ham,MozzarellaCheeseand,151–52

Avocado:Bean-StuffedTortillaswithCheeseand,209–10Dip,Tangy,withRedOnion,Cilantro,andLime,51ripenessof,51Sandwich,Savory,42

BBaby,It’sColdOutsideCrabmeatSoup,85Bacon:Crisp,Oven-Cooked,AnExtra-Soft,Slow-CookedScrambleand,24–25

FriedRicewithVegetablesand,201–2PizzawithRosemary,GoatCheeseand,152

Banana:Bread,Homestyle,withApplesauceandCinnamon,41SoftServe,SecretlyGoodforYou,236

Basil:Extra-Soft,Slow-CookedScrambleandCrisp,Oven-CookedBacon,25LasagnewithRicottaCheese,MozzarellaCheeseand,153–54Mayonnaise,Maryland-StyleCrabCakeswith,135–36MediterraneanSaladwithEggs,Tuna,andLemonyVinaigrette,94–95OmeletwithFreshGreens,CherryTomatoes,andParmesanCheese,23

PizzaMargheritawithTomato,Mozzarellaand,151ShrimpwithFreshCorn,Tomatoesand,138–39andTomatoCrostini,49TomatoSauce,LayeredEggplantwithMeltedMozzarellaCheeseand,184–85

Vinaigrette,StackedTomatoSaladwithPolentaand,98–99WalnutPasta,167

BeachHouseGrilledShrimp,138–39Bean:Black,andCornQuesadillas,180-StuffedTortillaswithCheeseandAvocado,209–10White,LemonyDipwithArugula,Garlic,andSeaSalt,54

Beans,green:Gingery,196MediterraneanSaladwithEggs,Tuna,andLemonyVinaigrette,94–95

Beef:GrilledFlankSteakMarinatedinGinger,Sesame,andSoy,111–12JuicyBurgersonToastedBuns,109–10MarinatedSkirtSteakSaladwithArugula,119–20MeatLoafwithTomatoGlaze,107–8MeatyChiliSpikedwithJalapeñosandCheese,204–5SearedSteaksDrizzledwithWarmButter,105–6SirloinSteakwithFriedEggsandTomatoes,26–27SpaghettiandBite-SizeMeatballs,155–56Spicy,CrunchyTostadaswithCheddarCheese,FreshSalsaand,115–16

StewwithPotatoesinTomatoandThymeBroth,207–8Beer:Cocktail,SpicyMexican,71Dark,andChocolateCupcakeswithIrishCreamFrosting,227–28SteamedShrimpin,withLemon,Garlic,andButter,137

Berry(ies):CreamyCheesecakewithCookie-CrumbCrust,223–24howtoservefordessert,240,241Raspberry-RicottaPancakes,36–37SweetMixed,withPort,237TartNonalcoholicStrawberryLemonadewithFresh,SweetBerryPuree,74

BestSupportingSideDishCabernetMushrooms,191BeyondBasicBroccoli,192BFFBirthdayCake,219–20BigDaySteakandEggs,26–27BikiniSeasonBakedSalmon,134BirthdayPartyforYourBFF,251Biscuits,ButterySausage,withMapleSyrup,29–30Blackberries,howtoservefordessert,240BloodyMaryBar,BuildYourOwn,withMix-insandGarnishes,66BlueberryMuffins,Moist,withCrunchy-SweetCrumble,39–40Breads:

BriocheFrenchToastwithMaple-BourbonSyrup,33–34BroiledBaguetteToastswithAssortedToppings,48–50ButteryGarlicLoaf,193ButterySausageBiscuitswithMapleSyrup,29–30ClassicPancakeswithButterandMapleSyrup,35–37HomestyleBananaBreadwithApplesauceandCinnamon,41MoistBlueberryMuffinswithCrunchy-SweetCrumble,39–40

Breakfastandbrunch:breakfastsforverybusywomen,42–43BriocheFrenchToastwithMaple-BourbonSyrup,33–34ButterySausageBiscuitswithMapleSyrup,29–30ClassicPancakeswithButterandMapleSyrup,35–37Extra-Soft,Slow-CookedScrambleandCrisp,Oven-CookedBacon,24–25

HomestyleBananaBreadwithApplesauceandCinnamon,41Honeydew,Pineapple,andMintSmoothie,38InstantEnergyFruitCup,43MadDashPB&A,43MiddleEasternDelight,42MoistBlueberryMuffinswithCrunchy-SweetCrumble,39–40OmeletwithFreshGreens,CherryTomatoes,andParmesanCheese,23

SavoryAvocadoSandwich,42SirloinSteakwithFriedEggsandTomatoes,26–27SpicyIndian-StylePotatoes,31–32Tex-Mex–StyleScrambledEggswithCrunchyTortillaStrips,28WinterWarmer,43

BreakfastinBedMimosa,65BribeaKidBrownies,233BringItAnywhereBananaBread,41Broccoli:Flash-SautéedVegetableswithPeanutsandSesame-SoySauce,175–76

withGarlic,OliveOil,andSeaSalt,192BrokeandFabulousGrilledCheese,213–14Broth,buying,87Brownies,RichChocolate,233

BrunchatMyPlaceBloodyMary,66Burgers:cooking,106Juicy,onToastedBuns,109–10MeatlessMondayPortobello,177–78

Burritos,Frugalista,209–10

CCakes:ChocolateandDarkBeerCupcakeswithIrishCreamFrosting,227–28CreamyWhiteBundt,withChardonnayGlaze,221–22FrostedVanillaCupcakes,225–26VanillaLayer,withChocolateButtercreamFrosting,219–20

Candy,HolidayChocolate-Peppermint,238–39CanWeTalk?CrabCakes,135–36Capers:BakedNewPotatoeswithToppings,197SalmonwithLemon,WhiteWineand,134

Carrot(s):Flash-SautéedVegetableswithPeanutsandSesame-SoySauce,175–76

SoupwithGingerandLemongrass,83–84Casserole,RoastedVegetable,withCreamyMashedPotatoTopping,

182–83Cayenne:FriedChickenwithPaprikaand,122–23NutsSpikedwithCinnamonand,55

Cheapandeasymeals:Bean-StuffedTortillaswithCheeseandAvocado,209–10BeefStewwithPotatoesinTomatoandThymeBroth,207–8CrustyGrilledCheeseSandwicheswithVariations,213–14FluffyHamandCheeseFrittata,211–12FriedRicewithBaconandVegetables,201–2LimeTilapia,206MeatyChiliSpikedwithJalapeñosandCheese,204–5

SpicySobaNoodleswithPeanutButter,Cilantro,andScallions,203Cheese(s):BakedNewPotatoeswithToppings,198Bean-StuffedTortillaswithAvocadoand,209–10British-StyleCrustlessTeaSandwiches,56–57ButterySausageBiscuitSandwiches,30Cheddar,CrunchyHomemadeTostadaswithSpicyBeef,FreshSalsaand,115–16

Cream,andSalmonandDillCrostini,50CreamyCheesecakewithCookie-CrumbCrust,223–24CrustyGrilled,SandwicheswithVariations,213–14Feta,BellPepperswithCouscous,PineNutsand,181Four,MacaroniwithCrumbToppingand,160–62Goat,andRoastedRedPepperCrostini,50Goat,PizzawithBacon,Rosemaryand,152Goat,SweetOnionandPotatoQuesadillas,179–80Gorgonzola,RoastedCherryTomatoesandSpinachSalad,96–97andHamFrittata,Fluffy,211–12Jack,andRedPepperQuesadillas,180LemonyGoat,withOlivesandDillCrostini,49MeatLoafSandwich,108MeatyChiliSpikedwithJalapeñosand,204–5MeltedMozzarella,LayeredEggplantwithTomato-BasilSauceand,184–85

Mozzarella,PizzawithEggplant,Ham,Arugulaand,151–52Parmesan,OmeletwithFreshGreens,CherryTomatoesand,23Parmesan,TomatoSoupwithCroutonsand,82Parmigiano-Reggiano,Artichoke,andLemonMayoCrostini,49Pecorino,Caesar-StyleSaladwithKale,HomemadeCroutonsand,89–90

PizzaMargheritawithTomato,Mozzarella,andBasil,151plate,perfect,60–61Raspberry-RicottaPancakes,36–37Ricotta,LasagnewithMozzarellaCheese,Basiland,153–54Ricotta,PastawithFreshVegetables,Herbsand,158–59Roquefort,MixedGreenswithPomegranate,Rosemary-LimeDressingand,88

TangyParmesan,Italian-StyleRiceandPeaswith,190Tex-Mex–StyleScrambledEggswithCrunchyTortillaStrips,28

Cheesecake,Creamy,withCookie-CrumbCrust,223–24Cherries,howtoservefordessert,240Chicken:Asian,126Bistro-Style,withRedWine,127carving,19dinnersfor$5,124–28Fried,withPaprikaandCayenne,122–23Italian,125–26Mexican,127–28Provençal,125Roast,withLemonandHerbs,18–19Soup,HotandSour,withCilantroandSnowPeas,79

Chili,Meaty,SpikedwithJalapeñosandCheese,204–5Chocolate:Brownies,Rich,233ButtercreamFrosting,VanillaLayerCakewith,219–20ButterFrosting,FrostedVanillaCupcakeswith,226ChocolateChipCookies,234andDarkBeerCupcakeswithIrishCreamFrosting,227–28PeppermintCandy,Holiday,238–29

Chorizo,HappyMessPastawithClamsand,163–64Cilantro:FreshHomemadeSalsawithTomato,Jalapeñoand,53HotandSourChickenSoupwithSnowPeasand,79SpicySobaNoodleswithPeanutButter,Scallionsand,203TangyAvocadoDipwithRedOnion,Limeand,51

Cinnamon:HomestyleBananaBreadwithApplesauceand,41NutsSpikedwithCayenneand,55

Clams,HappyMessPastawithChorizoand,163–64CleanOutYourRefrigeratorFriedRice,201–2Cobbler,Fresh-Baked,withRipePlumsandSweetButtermilkCrust,

231–32CoconutMilk,Tahitian-StyleCrabmeatSoupwith,85

CoffeeandIceCreamSundae,FancyPants,235ComeOverforDrinksandDessertParty,253ComplexionSoup,83–84Cookies,Chocolate-ChocolateChip,234Corn:andBlackBeanQuesadillas,180Fresh,ShrimpwithTomatoes,Basiland,138–39SeriouslyLoadedShellfish-StuffedPastry,142–43Sweet,Gazpacho,81

Couscous:BellPepperswithFetaCheese,PineNutsand,181Moroccan,withLambandHotPepperSauce,114

Crab(meat):Cakes,Maryland-Style,withBasilMayonnaise,135–36SoupwithCoconutMilk,Tahitian-Style,85

Crostini,Hostess-in-a-Hurry,48–50Croutons,85Homemade,Caesar-StyleSaladwithKale,PecorinoCheeseand,89–90

Tahitian-StyleCrabmeatSoupwithCoconutMilk,85TomatoSoupwithParmesanCheeseand,82

Cucumber:British-StyleCrustlessTeaSandwiches,56–57Gimlet,69–70

Cupcakes:ChocolateandDarkBeer,withIrishCreamFrosting,227–28FrostedVanilla,225–26

DDill:CreamCheeseandSmokedSalmonCrostini,50LemonyGoatCheesewithOlivesand,Crostini,49

Dinner’sComingGlazedNuts,55Dips:CreamyArtichokeandCheeseParty,52

LemonyWhiteBean,withArugula,Garlic,andSeaSalt,54TangyAvocado,withRedOnion,Cilantro,andLime,51

Don’tBlocktheTVDinnerParty,250Don’tBlowYourDietDinnerwiththeGirls,252Drinks:BuildYourOwnBloodyMaryBar,withMix-insandGarnishes,66ClassicManhattanwithMaraschinoCherries,72CucumberGimlet,69–70Honeydew,Pineapple,andMintSmoothie,38PinkWatermelonMargarita,67SpanishWineCocktailwithFreshFruit,73SpicyMexicanBeerCocktail,71TartNonalcoholicStrawberryLemonadewithFresh,SweetBerryPuree,74

TropicalFruitSorbetandChampagneCocktail,65WhiteRumandMintCocktail,68

EEasyandElegantDinnerParty,254EasyPeasyRisieBisi,190Egg(s):ButterySausageBiscuitSandwiches,30Extra-Soft,Slow-CookedScrambleandCrisp,Oven-CookedBacon,24–25

FluffyHamandCheeseFrittata,211–12Fried,SirloinSteakwithTomatoesand,26–27MediterraneanSaladwithTuna,LemonyVinaigretteand,94–95OmeletwithFreshGreens,CherryTomatoes,andParmesanCheese,23

Sammies,57Spice-StuddedDeviled,withSweetPaprika,58–59Tex-Mex–StyleScrambled,withCrunchyTortillaStrips,28

Eggplant:Layered,withTomato-BasilSauceandMeltedMozzarellaCheese,184–85

PastawithFreshVegetables,Herbs,andRicottaCheese,158–59PizzawithHam,Arugula,andMozzarellaCheese,151–52ZucchiniPasta,167

EngagementChicken,18–19EngagementChickenDinner,245EngagementPaella,173–74

FFancyPantsCoffeeandIceCreamSundae,235FeelBetterFastChickenSoup,79FightOverItFriedChicken,122–23Figs,howtoservefordessert,240ForgettheMistakeYouMadeatWorkMargarita,67FrenchToast,Brioche,withMaple-BourbonSyrup,33–34Frittata,FluffyHamandCheese,211–12FrugalistaBurritos,209–10Fruit:Cup,InstantEnergy,43

Fruit(continued)fordessert,howtoserve,240–41Fresh,SpanishWineCocktailwith,73

Fusilli,168withFreshVegetables,Herbs,andRicottaCheese,158–59

GGarlic:BroccoliwithOliveOil,SeaSaltand,192BroiledBaguetteToastswithAssortedToppings,48–50LemonyWhiteBeanDipwithArugula,SeaSaltand,54Loaf,Buttery,193MushroomsSautéedwithRedOnionand,191SteamedShrimpinBeerwithLemon,Butterand,137

Gazpacho,ClassicTomato,withSweetCornandMangoVariations,80–81

GetHimtoCleantheApartmentBurgers,109–10GetOverHimBerryParfait,237GetSkinnyDip,54Gimlet,Cucumber,69–70Ginger(y):CarrotSoupwithLemongrassand,83–84GreenBeans,196GrilledFlankSteakMarinatedinSesame,Soyand,111–12TunaSteaksSearedwithSoy,BrownSugarand,133

GlamourGimlet,69–70GoodMoodTostadas,115–16GrapefruitandArugulaSaladwithShallotVinaigrette,91Grapes:InstantEnergyFruitCup,43SpanishWineCocktailwithFreshFruit,73

Greenbeans:Gingery,196MediterraneanSaladwithEggs,Tuna,andLemonyVinaigrette,94–95

Greens:Fresh,OmeletwithCherryTomatoes,ParmesanCheeseand,23Mixed,withRoquefortCheese,Pomegranate,andRosemary-LimeDressing,88

Grilling:FlankSteakMarinatedinGinger,Sesame,andSoy,111–12guideto,113

Guacamole,SuperBowl,51

HHam:andCheeseFrittata,Fluffy,211–12OmeletwithFreshGreens,CherryTomatoes,andParmesanCheese,23

PizzawithEggplant,Arugula,MozzarellaCheeseand,151–52HappyMessPastawithChorizoandClams,163–64Herb(s):

-and-Butter-RoastedOnions,194–95PastawithFreshVegetables,RicottaCheeseand,158–59RoastChickenwithLemonand,18–19

HersandHisCupcakes,227–28HeStayedOverOmelet,23HomeFries,ImpressaCrowd,31–32Honeydew,Pineapple,andMintSmoothie,38HookHimApplePie,229–30Hostess-in-a-HurryCrostini,48–50HotDateCoolNoodles,203

IIceCreamandCoffeeSundae,FancyPants,235“IceCream”withCocoaSprinkles,236IGotThinnerEatingPasta,158–59IHangOutwithChefsWatermelonandTomatoSalad,92–93ILikeYouEnoughtoCookDinner,248I’llTakeCareofYouMashedPotatoes,189ImpressaCrowdHomeFries,31–32ImpressHisFamilyChardonnayCake,221–22I’mReallyStuffedPeppers,181I’mSoHealthySmoothie,38I’mSoHereforYouEggplantParmesan,184–85InstantHappinessMacandCheese,160–62InstantSeductionPorkChops,117–18InviteMeBackMuffins,39–40It’sAllAbouttheDressingSalad,91It’sAlmostPaydayChili,204–5It’sCocktailHourSomewhereBourbonFrenchToast,33–34

JJalapeño(s):cutting,205

FreshHomemadeSalsawithTomato,Cilantroand,53MeatyChiliSpikedwithCheeseand,204–5

JustKissMeGarlicBread,193

KKale,Caesar-StyleSaladwithPecorinoCheese,HomemadeCroutons

and,89–90Kitchen,well-stocked:pantry,256–57tools,257–61

Kiwi:howtoservefordessert,241InstantEnergyFruitCup,43

LLadiesWhoLunch,2.0,249LadiesWhoLunchSalad,88Lamb,MoroccanCouscouswithHotPepperSauceand,114LapofLuxuryEggswithAbsolutelyPerfectBacon,24–25LasagnewithRicottaCheese,MozzarellaCheese,andBasil,153–54LazyDayFrittata,211–12Leeks:cleaning,159,183PastawithFreshVegetables,Herbs,andRicottaCheese,158–59RoastedVegetableCasserolewithCreamyMashedPotatoTopping,182–83

Lemon(y):Dressing,Basic,101GoatCheesewithOlivesandDillCrostini,49Mayo,Parmigiano-ReggianoandArtichokeCrostini,49RoastChickenwithHerbsand,18–19SalmonwithWhiteWine,Capersand,134SpanishWineCocktailwithFreshFruit,73

SteamedShrimpinBeerwithGarlic,Butterand,137TartNonalcoholicStrawberryLemonadewithFresh,SweetBerryPuree,74

Vinaigrette,MediterraneanSaladwithEggs,Tunaand,94–95WhiteBeanDipwithArugula,Garlic,andSeaSalt,54zest,making,50,74

Lemonade,TartNonalcoholicStrawberry,withFresh,SweetBerryPuree,74

Lemongrass:CarrotSoupwithGingerand,83–84Let’sMakeaBabyPasta,157

Let’sEatwithOurFingersQuesadillas,179–80Let’sMakeaBabyPasta,157Lime:RosemaryDressing,MixedGreenswithRoquefortCheese,Pomegranateand,88

SpanishWineCocktailwithFreshFruit,73TangyAvocadoDipwithRedOnion,Cilantroand,51Tilapia,206

LinguinewithLittlenecks,SpicySausage,andToastedBread,163–64LobsterPotPie,PerfectHost,142–43LoveYouPancakes,35–37

MMacaroniwithFourCheesesandCrumbTopping,160–62MakeItintheCarArtichokeDip,52MakeNewFriendsPlumCobbler,231–32MangoGazpacho,81Manhattan,Classic,withMaraschinoCherries,72ManSalad,119–20ManTroubleMojito,68MapleSyrup:Bourbon,BriocheFrenchToastwith,33–34ButterySausageBiscuitswith,29–30ClassicPancakeswithButterand,35–37

Margarita,PinkWatermelon,67MarryMeLasagne,153–54MeaCulpaCheesecake,223–24Meat:BeefStewwithPotatoesinTomatoandThymeBroth,207–8CrunchyHomemadeTostadaswithSpicyBeef,CheddarCheese,andFreshSalsa,115–16

Extra-Soft,Slow-CookedScrambleandCrisp,Oven-CookedBacon,24–25

FriedRicewithBaconandVegetables,201–2GrilledFlankSteakMarinatedinGinger,Sesame,andSoy,111–12grilling,113JuicyBurgersonToastedBuns,109–10JuicyTen-MinutePorkChopswithRosemaryandThyme,117–18LinguinewithLittlenecks,SpicySausage,andToastedBread,163–64MarinatedSkirtSteakSaladwithArugula,119–20MeatLoafwithTomatoGlaze,107–8MeatyChiliSpikedwithJalapeñosandCheese,204–5MoroccanCouscouswithLambandHotPepperSauce,114SearedSteaksDrizzledwithWarmButter,105–6SirloinSteakwithFriedEggsandTomatoes,26–27SpaghettiandBite-SizeMeatballs,155–56

Meatballs,Bite-Size,Spaghettiand,155–56Meat-freemaindishes:BellPepperswithCouscous,FetaCheese,andPineNuts,181BroiledMushroom,RedOnion,andArugulaSandwichesonCountryBread,177–78

Flash-SautéedVegetableswithPeanutsandSesame-SoySauce,175–76

LayeredEggplantwithTomato-BasilSauceandMeltedMozzarellaCheese,184–85

PaellawithSmokedTofuandChorizo-StyleVeggieSausages,173–74RoastedVegetableCasserolewithCreamyMashedPotatoTopping,182–83

SweetOnion,Potato,andGoatCheeseQuesadillas,179–80MeatlessMondayPortobelloBurgers,177–78MeatLoafwithTomatoGlaze,107–8

Menus:BirthdayPartyforYourBFF,251ComeOverforDrinksandDessertParty,253Don’tBlocktheTVDinnerParty,250Don’tBlowYourDietDinnerwiththeGirls,252EasyandElegantDinnerParty,254EngagementChickenDinner,245ILikeYouEnoughtoCookDinner,248LadiesWhoLunch,2.0,249ProveYou’reNotaGirly-GirlDinnerDate,246YouLandedYourDreamJobChampagneBrunch,247

Michelada,ThanksforHelpingMeMove,71Migas,Western-Movie,28Mimosa,BreakfastinBed,65Mint:Honeydew,andPineappleSmoothie,38SummerySaladofWatermelon,Tomatoes,Almondsand,withSherryVinaigrette,92–93

andWhiteRumCocktail,68Mojito,ManTrouble,68Muffins,MoistBlueberry,withCrunchy-SweetCrumble,39–40Mushroom(s):Broiled,RedOnion,andArugulaSandwichesonCountryBread,177–78

Mixed,MacandCheese,162RoastedVegetableCasserolewithCreamyMashedPotatoTopping,182–83

SautéedwithGarlicandRedOnion,191Mustard,Spicy,CocktailSausageswithRosemaryand,47

NNibbles:British-StyleCrustlessTeaSandwiches,56–57BroiledBaguetteToastswithAssortedToppings,48–50CocktailSausageswithRosemaryandSpicyMustard,47

CreamyArtichokeandCheesePartyDip,52FreshHomemadeSalsawithTomato,Cilantro,andJalapeño,53howtomakeaperfectcheeseplate,60–61LemonyWhiteBeanDipwithArugula,Garlic,andSeaSalt,54NutsSpikedwithCinnamonand

Cayenne,55Spice-StuddedDeviledEggswithSweetPaprika,58–59TangyAvocadoDipwithRedOnion,Cilantro,andLime,51No-FailKaleSalad,89–90NoGuyRequiredGrilledSteak,111–12NoMoreTakeoutforYou!Soup,86–87Noodles,Cool,HotDate,203NoStoveRequiredGazpacho,80–81Nuts:HomemadeCandied,100–101SpikedwithCinnamonandCayenne,55

OOatmeal,43Olives:BakedNewPotatoeswithToppings,197LemonyGoatCheesewithDilland,Crostini,49

Olives(continued)MediterraneanSaladwithEggs,Tuna,andLemonyVinaigrette,94–95

Mediterranean-StyleScallopswithOreganoand,140–41OmeletwithFreshGreens,CherryTomatoes,andParmesanCheese,23Onion(s):Butter-and-Herb-Roasted,194–95Red,BroiledMushroomandArugulaSandwichesonCountryBread,177–78

Red,MushroomsSautéedwithGarlicand,191Red,TangyAvocadoDipwithCilantro,Limeand,51SeriouslyLoadedShellfish-StuffedPastry,142–43Sweet,PotatoandGoatCheeseQuesadillas,179–80

Orange:

BriocheFrenchToastwithMaple-BourbonSyrup,33–34SpanishWineCocktailwithFreshFruit,73zest,making,34

Oregano,Mediterranean-StyleScallopswithOlivesand,140–41

PPaellawithSmokedTofuandChorizo-StyleVeggieSausages,173–74Pancakes:Classic,withButterandMapleSyrup,35–37Ricotta-Raspberry,36–37make-em-fluffytrickfor,37

Pantry,well-stocked,256–57Paprika:FriedChickenwithPaprikaand,122–23Sweet,Spice-StuddedDeviledEggswith,58–59

Parfait,GetOverHimBerry,237Pasta:withFreshVegetables,Herbs,andRicottaCheese,158–59LasagnewithRicottaCheese,MozzarellaCheese,andBasil,153–54LinguinewithLittlenecks,SpicySausage,andToastedBread,163–64MacaroniwithFourCheesesandCrumbTopping,160–62PennewithSpicyTomatoSauce,157SpaghettiandBite-SizeMeatballs,155–56SpicySobaNoodleswithPeanutButter,Cilantro,andScallions,203thirty-minuterecipes,166–67whichpastasgowithwhichsauces,168

Pauper’sFishFeast,206Pea(s):Flash-SautéedVegetableswithPeanutsandSesame-SoySauce,175–76

Green,andPotatoSoupwithSourCreamandChives,86–87Italian-StyleRiceand,withTangyParmesanCheese,190RoastedVegetableCasserolewithCreamyMashedPotatoTopping,182–83

Snow,HotandSourChickenSoupwithCilantroand,79

Peaches,howtoservefordessert,241Peanutbutter:MadDashPB&A,43SpicySobaNoodleswithCilantro,Scallionsand,203

Peanuts,Flash-SautéedVegetableswithSesame-SoySauceand,175–76Penne,168withFreshVegetables,Herbs,andRicottaCheese,158–59withSpicyTomatoSauce,157

Pepper(s),bell:withCouscous,FetaCheese,andPineNuts,181PastawithFreshVegetables,Herbs,andRicottaCheese,158–59Red,andJackCheeseQuesadillas,180Red,andGoatCheeseCrostini,50RoastedVegetableCasserolewithCreamyMashedPotatoTopping,182–83

Peppermint-ChocolateCandy,Holiday,238–39PerfectDateNightPizza,149–52PerfectHostLobsterPotPie,142–43Pie,ClassicApple,withButteryCrust,229–30PigsinaBlanket,AnyExcuseforaParty,47Pineapple,Honeydew,andMintSmoothie,38PineNuts,BellPepperswithCouscous,FetaCheeseand,181PizzaPieDough,Basic,withToppingVariations,149–52Please-a-CrowdSalad,96–97Plums:howtoservefordessert,241Ripe,Fresh-BakedCobblerwithSweetButtermilkCrustand,231–32

Polenta,StackedTomatoSaladwithBasilVinaigretteand,98–99Pomegranateseeds,88InstantEnergyFruitCup,43MixedGreenswithRoquefortCheese,Rosemary-LimeDressingand,88

Pork:Chops,JuicyTen-Minute,withRosemaryandThyme,117–18cooking,118

Potato(es):BakedNew,withToppings,197–98

BeefStewwith,inTomatoandThymeBroth,207–8Creamy,Old-FashionedMashed,189CreamyMashed,Topping,RoastedVegetableCasserolewith,182–83andGreenPeaSoupwithSourCreamandChives,86–87MediterraneanSaladwithEggs,Tuna,andLemonyVinaigrette,94–95SpicyIndian-Style,31–32SweetOnion,andGoatCheeseQuesadillas,179–80

PotPie,PerfectHostLobster,142–43Poultry:AsianChicken,126Bistro-StyleChickenwithRedWine,127ChickenProvençal,125$5chickendinners,124–28FriedChickenwithPaprikaandCayenne,122–23HotandSourChickenSoupwithCilantroandSnowPeas,79ItalianChicken,125–26MexicanChicken,127–28RoastChickenwithLemonandHerbs,18–19TurkeyBreastwithItalian-StyleTunaandCaperSauce,121TurkeyBurgers,110TurkeyMeatLoafwithTomatoGlaze,107–8

PrideandPrejudiceShepherd’sPie,182–83PromotionRibEye,105–6Prosciutto:British-StyleCrustlessTeaSandwiches,56–57EggSammies,57

ProvetoMomYou’reNotGoingtoStarveMeatLoaf,107–8ProveYou’reNotaGirly-GirlDinnerDate,246

QQuesadillas,SweetOnion,Potato,andGoatCheese,179–80

R

Raspberry(ies):CreamyCheesecakewithCookie-CrumbCrust,223–24howtoservefordessert,241RicottaPancakes,36–37

Rice:Flash-SautéedVegetableswithPeanutsandSesame-SoySauce,175–76

Fried,withBaconandVegetables,201–2Italian-StylePeasand,withTangyParmesanCheese,190PaellawithSmokedTofuandChorizo-StyleVeggieSausages,173–74

RisieBisi,EasyPeasy,190Rosemary:Butter-and-Herb-RoastedOnions,194–95CocktailSausageswithSpicyMustardand,47JuicyTen-MinutePorkChopswithThymeand,117–18LimeDressing,MixedGreenswithRoquefortCheese,Pomegranateand,88

PastawithFreshVegetables,Herbs,andRicottaCheese,158–59PizzawithBacon,GoatCheeseand,152RoastChickenwithLemonandHerbs,18–19

Rum,White,andMintCocktail,68

SSage:Crispy,SweetPotatoFrieswith,195–96PastawithFreshVegetables,Herbs,andRicottaCheese,158–59RoastChickenwithLemonandHerbs,18–19

Saladdressing,91Basic,Just-RightVinaigrette,101BasicLemon,101

Salads:ArugulaandGrapefruit,withShallotVinaigrette,91Caesar-Style,withKale,PecorinoCheese,andHomemadeCroutons,89–90

MarinatedSkirtSteak,withArugula,119–20

Mediterranean,withEggs,Tuna,andLemonyVinaigrette,94–95MixedGreenswithRoquefortCheese,Pomegranate,andRosemary-LimeDressing,88

RoastedCherryTomatoes,Spinach,andGorgonzolaCheese,96–97sixwaystomakeagoodsaladbetter,100–101StackedTomato,withPolentaandBasilVinaigrette,98–99Summery,ofWatermelon,Tomatoes,Mint,andAlmondswithSherryVinaigrette,92–93

Salmon:British-StyleCrustlessTeaSandwiches,56–57EggSammies,57Extra-Soft,Slow-CookedScrambleandCrisp,Oven-CookedBacon,25withLemon,WhiteWine,andCapers,134Smoked,CreamCheeseandDillCrostini,50

Salsa:Fresh,CrunchyHomemadeTostadaswithSpicyBeef,CheddarCheeseand,115–16

FreshHomemade,withTomato,Cilantro,andJalapeño,53Sandwiches:Breakfast,ButterySausageBiscuit,30British-StyleCrustlessTea,56–57BroiledMushroom,RedOnion,andArugula,onCountryBread,177–78

CrustyGrilledCheese,withVariations,213–14JuicyBurgersonToastedBuns,109–10MeatLoaf,108SavoryAvocado,42Steak,120

Sangría,StyleonaBudgetWhite,73Sausage(s):Biscuits,Buttery,withMapleSyrup,29–30Chorizo-StyleVeggie,PaellawithSmokedTofuand,173–74Cocktail,withRosemaryandSpicyMustard,47OmeletwithFreshGreens,CherryTomatoes,andParmesanCheese,23

Spicy,LinguinewithLittlenecks,ToastedBreadand,163–64Scallions,SpicySobaNoodleswithPeanutButter,Cilantroand,203

Scallops,Mediterranean-Style,withOlivesandOregano,140–41Seafood:BakedNewPotatoeswithTuna,197British-StyleCrustlessTeaSandwiches,56–57buying,144cooking,144–45CreamCheese,SmokedSalmonandDillCrostini,50EggSammies,57Extra-Soft,Slow-CookedScrambleandCrisp,Oven-CookedBacon,25LimeTilapia,206LinguinewithLittlenecks,SpicySausage,andToastedBread,163–64Maryland-StyleCrabCakeswithBasilMayonnaise,135–36MediterraneanSaladwithEggs,Tuna,andLemonyVinaigrette,94–95Mediterranean-StyleScallopswithOlivesandOregano,140–41safetyof,145SalmonwithLemon,WhiteWine,andCapers,134SeriouslyLoadedShellfish-StuffedPastry,142–43ShrimpwithFreshCorn,Tomatoes,andBasil,138–39SteamedShrimpinBeerwithLemon,Garlic,andButter,137Tahitian-StyleCrabmeatSoupwithCoconutMilk,85TunaSteaksSearedwithGinger,Soy,andBrownSugar,133TurkeyBreastwithItalian-StyleTunaandCaperSauce,121

SeasonFinaleShrimp,137SecretlyGoodforYouBananaSoftServe,236ServeThisonaBigPlateNiçoiseSalad,94–95Sesame:GrilledFlankSteakMarinatedinGinger,Soyand,111–12SoySauce,Flash-SautéedVegetableswithPeanutsand,175–76

SexyCityCocktail,72ShallotVinaigrette,ArugulaandGrapefruitSaladwith,91Shepherd’sPie,PrideandPrejudice,182–83SherryVinaigrette,SummerySaladofWatermelon,Tomatoes,Mintand

Almondswith,92–93Shrimp:withFreshCorn,Tomatoes,andBasil,138–39Steamed,inBeerwithLemon,Garlic,andButter,137

Sidedishes:

BakedNewPotatoeswithToppings,197–98BroccoliwithGarlic,OliveOil,andSeaSalt,192Butter-and-Herb-RoastedOnions,194–95ButteryGarlicLoaf,193

Sidedishes(continued)Creamy,Old-FashionedMashedPotatoes,189GingeryGreenBeans,196Italian-StyleRiceandPeaswithTangyParmesanCheese,190MushroomsSautéedwithGarlicandRedOnion,191RoastedButternutSquash,194SweetPotatoFrieswithCrispySage,195–96

SimplySophisticatedSearedTuna,133Single-DigitGroceryBillStew,207–8SkinnyJeansScallops,140–41Smoothie,Honeydew,Pineapple,andMint,38Soups:Carrot,withGingerandLemongrass,83–84ClassicTomatoGazpacho,withSweetCornandMangoVariations,80–81

GreenPeaandPotato,withSourCreamandChives,86–87HotandSourChicken,withCilantroandSnowPeas,79Tahitian-StyleCrabmeat,withCoconutMilk,85Tomato,withParmesanCheeseandCroutons,82

Spaghetti,168andBite-SizeMeatballs,155–56

Spinach:OmeletwithFreshGreens,CherryTomatoes,andParmesanCheese,23

RoastedCherryTomatoes,andGorgonzolaCheeseSalad,96–97Squash:PastawithFreshVegetables,Herbs,andRicottaCheese,158–59RoastedButternut,194RoastedVegetableCasserolewithCreamyMashedPotatoTopping,182–83

Zucchini-EggplantPasta,167Steak(s):cooking,106GrilledFlank,MarinatedinGinger,Sesame,andSoy,111–12

MarinatedSkirt,SaladwithArugula,119–20Seared,DrizzledwithWarmButter,105–6Sirloin,withFriedEggsandTomatoes,26–27

Stew,Beef,withPotatoesinTomatoandThymeBroth,207–8Stir-Fry,WhoCallsaMeetingat5:00P.M.?,175–76Strawberry(ies):CreamyCheesecakewithCookie-CrumbCrust,223–24howtoservefordessert,241Lemonade,TartNonalcoholic,withFresh,SweetBerryPuree,74

StyleonaBudgetWhiteSangría,73SummerinaGlassLemonade,74SuperBowlGuacamole,51SweetPotatoFrieswithCrispySage,195–96Sweets:ChocolateandDarkBeerCupcakeswithIrishCreamFrosting,227–28Chocolate-ChocolateChipCookies,234ClassicApplePiewithButteryCrust,229–30CreamyCheesecakewithCookie-CrumbCrust,223–24CreamyWhiteBundtCakewithChardonnayGlaze,221–22Fresh-BakedCobblerwithRipePlumsandSweetButtermilkCrust,231–32

FrostedVanillaCupcakes,225–26HolidayChocolate-PeppermintCandy,238–39howtoservefruitfordessert,240–41“IceCream”withCocoaSprinkles,236Rich,ChocolateBrownies,233SweetMixedBerrieswithPort,237TraditionalItalianAffogato,235VanillaLayerCakewithChocolateButtercreamFrosting,219–20

TThanksforHelpingMeMoveMichelada,71Thyme:JuicyTen-MinutePorkChopswithRosemaryand,117–18PastawithFreshVegetables,Herbs,andRicottaCheese,158–59

RoastChickenwithLemonandHerbs,18–19andTomatoBroth,BeefStewwithPotatoesin,207–8

Tilapia,Lime,206’TistheSeasonPeppermintBark,238–39Tofu,Smoked,PaellawithChorizo-StyleVeggieSausagesand,173–74Tomato(es):BakedNewPotatoeswithToppings,198andBasilCrostini,49BasilSauce,LayeredEggplantwithMeltedMozzarellaCheeseand,184–85

Cherry,OmeletwithFreshGreens,ParmesanCheeseand,23Extra-Soft,Slow-CookedScrambleandCrisp,Oven-CookedBacon,25FreshHomemadeSalsawithCilantro,Jalapeñoand,53Gazpacho,Classic,withSweetCornandMangoVariations,80–81Glaze,MeatLoafwith,107–8LasagnewithRicottaCheese,MozzarellaCheese,andBasil,153–54LinguinewithLittlenecks,SpicySausage,andToastedBread,163–64MeatyChiliSpikedwithJalapeñosandCheese,204–5MediterraneanSaladwithEggs,Tuna,andLemonyVinaigrette,94–95PaellawithSmokedTofuandChorizo-StyleVeggieSausages,173–74PizzaMargheritawithMozzarella,Basiland,151RoastedCherry,Spinach,andGorgonzolaCheeseSalad,96–97RoastedVegetableCasserolewithCreamyMashedPotatoTopping,182–83

Salad,Stacked,withPolentaandBasilVinaigrette,98–99Sauce,Classic,150Sauce,Spicy,Pennewith,157ShrimpwithFreshCorn,Basiland,138–39SirloinSteakwithFriedEggsandTomatoes,26–27SoupwithParmesanCheeseandCroutons,82SpaghettiandBite-SizeMeatballs,155–56SummerySaladofWatermelon,Mint,Almondsand,withSherryVinaigrette,92–93

thirty-minutepastarecipesandsauces,166–67andThymeBroth,BeefStewwithPotatoesin,207–8

TooHottoCookTurkeyTonnato,121Tools,257–61

Tortilla(s),116,180Bean-Stuffed,withCheeseandAvocado,209–10CrunchyHomemadeTostadaswithSpicyBeef,CheddarCheese,andFreshSalsa,115–16

Strips,Crunchy,Tex-Mex–StyleScrambledEggswith,28SweetOnion,Potato,andGoatCheeseQuesadillas,179–80

Tostadas,CrunchyHomemade,withSpicyBeef,CheddarCheese,andFreshSalsa,115–16

Truffleoil,57British-StyleCrustlessTeaSandwiches,56–57

Tuna:BakedNewPotatoeswithToppings,197andCaperSauce,Italian-Style,TurkeyBreastwith,121MediterraneanSaladwithEggs,LemonyVinaigretteand,94–95SteaksSearedwithGinger,Soy,andBrownSugar,133

Turkey:BreastwithItalian-StyleTunaandCaperSauce,121Burgers,110MeatLoafwithTomatoGlaze,107–8

Two-BiteTeaSammies,56–57

VVanilla:Cupcakes,Frosted,225–26LayerCakewithChocolateButtercreamFrosting,219–20

Vegetable(s):Flash-Sautéed,withPeanutsandSesame-SoySauce,175–76Fresh,PastawithHerbs,RicottaCheeseand,158–59FriedRicewithBaconand,201–2grilling,113Roasted,CasserolewithCreamyMashedPotatoTopping,182–83

Vinaigrette,Basic,Just-Right,101

W

WakeUpandMakeUpSausageBiscuits,29–30Walnut-BasilPasta,167Watercress:British-StyleCrustlessTeaSandwiches,56–57EggSammies,57

Watermelon:Margarita,Pink,67SummerySaladofTomatoes,Mint,Almondsand,withSherryVinaigrette,92–93

WelcometoMyVillaTuscanBreadSoup,82We’rewiththeBandMoroccanCouscous,114Western-MovieMigas,28WeStillMissTheSopranosSpaghetti,155–56WhoCallsaMeetingat5:00P.M.?Stir-Fry,175–76WinFriendsandInfluencePeopleCookies,234Workaholic’sSalad,98–99

YYes,IMakeMyOwnSalsa,53Yogurt:BakedNewPotatoeswithToppings,198MiddleEasternDelight,42

YouLandedYourDreamJobChampagneBrunch,247YouRockCupcakes,225–26

ZZucchini:EggplantPasta,167PastawithFreshVegetables,Herbs,andRicottaCheese,158–59RoastedVegetableCasserolewithCreamyMashedPotatoTopping,182–83

Acknowledgments

Whenitcomestocreatingagoodcookbook,thereisnosuchthingastoomanycooksinthekitchen.Thisbookisthebrainchildofdozensofsuchcooks: Glamour editors over the generations who have created andpublishedrecipeswithwomen’sreallivesinmind.Glamour contributing editor Kimberly Bonnell got the ball rolling

withheroriginalEngagementChickenrecipe.We,and60-pluscouples,thank her. Cookbook editor Veronica Chambers then shaped thiscollection, wrestling with tricky decisions about which recipes shouldmake thecut,andweaving the100thatdid intoacohesive, satisfyingbook.ContributingcookbookeditorsSalmaAbdelnourandErinZammettRuddy updated many recipes, integrating feedback from readers andrecipetesters,androllinguptheirsleevesintheirownkitchens.Glamoureditorial development director Susan Goodall organized the entireprojectwithchef-likeefficiency,andassistanteditorCarlySuberkeptallthedetailsinline.Onthedesignside,GlamourdesigndirectorGeraldineHesslerlentherunerringsenseofstyle,andseniorphotoeditorMarthaMaristany conceived andproduced thephotos that open and close thebook.CopyeditorLeneDahlandresearcherPennyWrennpolishedthemanuscript, and former Glamour executive editor Jill Herzig helpedshapethebookinitsearlystages.We’regratefulfortheenthusiasmandsupportofourpartnersatHyperion,especiallypresidentandpublisherEllenArcher,whochampionedthisproject,andeditorinchiefElisabethDyssegaard,who helpedmake it sing. Special thanks to literary agentDavid Kuhn, who shares our belief in the power of a good meal—includingthelunchofDoversoleandsaladoverwhichtheideaforthiscookbookwashatched.Backtoallthosecooksinthekitchen.Thanksgoestotheextended

Glamour familymemberswho tried out all the recipes in kitchens bigand small: Ranya Barrett, Lauren Brody, Brittany Burke, Ayana Byrd,CarolineCampion,JessicaDuncan,TroyDunham,JennyFeldman,LindaFiorella, Mari Gill, Amanda Grooms West, William Hooks, Sarah Jio,

AmberKallor,BrianMarcus,KaitlinMenza,EilishMorley,BazeMpinja,JoannaMuenz,WendyNaugle,LeslieRobarge,AnneSachs,LauraSmith,Jessica Strul, Meredith Turits, and Lindsey Unterberger. And thanksespecially to the experienced recipe testers who double-checked eachrecipe, adjusting and re-imagining ingredients when necessary: PaulGrimes, Gina Marie Miraglia Eriquez, Marisa Robertson-Textor, andShelleyWiseman.Glamour would also like to thank: Shubhani Sarkar, Navorn

Johnson,SuzanneDonaldson,NoahDreier,SarahViñas,TheresaGriggs,DianeMorgan, Lynne Rossetto Kasper, Sally Swift, Patrick Fusco, JeffMikkelson, Hillary Seitz, Charlie Palmer, Andrew Weil, MarcusSamuelsson, Klancy Miller, Vickie Myers, Laura Wheeler, BernadetteAnat, Jamie Bachmann, Megan Baker, Elizabeth Kreutz, and AlisonGoldman.Andmostofall,thankstoyou,thewomanholdingthisbookinher

hands.Without the stories you tell us everymonth—about the dishesyoumake,andthemagicthathappensalongtheway—our jobswouldnotbehalfasdelicious.

AbouttheAuthor

CindiLeiveistheeditor-in-chiefofGlamourmagazine,whichreachesmorethan12millionreaderseachmonth,andofglamour.com,oneofthebest-readwomen’smagazinesitesintheUnitedStates.ShelivesinBrooklyn,NewYork,withherhusbandandtwochildren;herspecialtydishisGetHimtoCleantheApartmentBurgers,page109.(Which,bytheway,work.)

Copyright

Copyright©2011CondeNastPublications

Allrightsreserved.ExceptaspermittedundertheU.S.CopyrightActof1976,nopartofthispublicationmaybereproduced,distributed,ortransmittedinanyformorbyanymeans,orstoredinadatabaseorretrievalsystem,withoutthepriorwrittenpermissionofthepublisher.ForinformationaddressHyperion,114FifthAvenue,NewYork,NewYork10011.

LibraryofCongressCataloging-in-PublicationData100RecipesEveryWomanShouldKnow:EngagementChickenand99otherfabulousdishestogetyoueverythingyouwantinlife:aGlamourcookbook/CindiLeive,editor-in-chiefandtheeditorsofGlamour.p.cm.ISBN978-1-4013-2406-31.Cooking,American.I.Leive,Cindi.II.Glamour.III.Title:100RecipesEveryWomanShouldKnow:Engagementchickenandninety-nineotherfabulousdishestogetyoueverythingyouwantinlife.TX715.E56772010641.5973—dc22

2010030780

GLAMOURisaregisteredtrademarkofAdvanceMagazinePublishers,Inc.ENGAGEMENTCHICKENisaregisteredtrademarkofAdvanceMagazinePublishers,Inc.

eBookEditionISBN:9781401396473Hyperionbooksareavailableforspecialpromotionsandpremiums.FordetailscontacttheHarperCollinsSpecialMarketsDepartmentintheNewYorkofficeat212-207-7528,fax212-207-7222,oremailspsales@harpercollins.com.

CoverIllustrationbyAnneKeenanHiggins/IlloReps

FirsteBookedition

OriginalhardcovereditionpublishedintheUnitedStatesofAmerica

www.HyperionBooks.com