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2

teaspoons garlic powder

2

teaspoons sweet paprika

1/2

cup olive oil

11/2

teaspoons salt

2

tablespoons minced fresh flat-leaf parsley

Sea salt for sprinkling

1. Preheat the oven to 400 degrees F.

2. To make the fries, put the yams in a large bowl. In a small bowl mix together the cumin, coriander, garlic powder, paprika, olive oil, and salt. Pour the mixture over the yams. Using your hands, toss thoroughly until the yams are evenly coated. Add the parsley and mix well.

3. Arrange the yams in a single layer on a large baking sheet and bake, stirring occasionally, for about 30 minutes, or until the edges are brown and the potatoes are cooked through.

4. To make the sauce, mix the barbecue sauce and maple syrup together in a small bowl.

5. Sprinkle the fries with sea salt and serve immediately with the sauce on the side.

maple barbecue sauce

3/4

cup barbecue sauce

3

tablespoons maple syrup

* * *

did you know. . .

Only 4.5 percent of sweet potatoes tested by the U.S. Department of Agriculture in 2003 contained 3 or more petsicide residues. Fifty percent contained 1 residue and 35 percent tested clean.

* * *

sage skillet potatoes

SERVES 4 TO 6

Almost everyone I know is a sucker for potatoes. There is something comforting about the starchy quality of them. One of my favorite meals in Germany is called krusti. It’s essentially a large plate of skillet potatoes cooked with different vegetables and topped with two large fried eggs. With a touch of earthy sage, these skillet potatoes are perfect alongside eggs, but are also wonderful with filet mignon, chicken, or fish.

10

red-skinned new potatoes or fingerling potatoes, with skins on

2

tablespoons unsalted butter

15

small fresh sage leaves

Salt and freshly cracked pepper to taste

1. Boil the potatoes in water to cover for about 20 minutes, leaving them slightly undercooked. Drain the potatoes, let cool, and cut in half.

2. Heat a large skillet over high heat. Melt the butter and add the sage leaves. Sauté them until crisp, 3 to 4 minutes. Add the potatoes and cook them, stirring constantly, until they are lightly browned, 10 to 12 minutes.

3. Add salt and pepper to taste and serve hot.

Chapter 7

desserts and sweets

Dates Stuffed Two Ways

Figs in Port Wine with Greek Yogurt

Berries with Basil and Lavender-Honey Yogurt Drizzle

Pear and Blueberry Crisp with Brown Sugar Sour Cream

Mini–Strawberry Rhubarb Crumbles

Strawberry Frozen Yogurt Pie with Granola Crunch

Sautéed Apples with Vanilla Ice Cream

Couscous and Currant Pudding

Coconut Custard with Fresh Mango and Mint Chutney

Mango Bread Pudding

Caramelized Banana Cream Pie

Dried Cranberry and Toasted Hazelnut Macaroons

Zucchini and Sweet Potato Bread with Pumpkin Seeds and Dried Cherries

Juliet’s No-Fail Banana Bread with Dark Chocolate Chips

Amy B.’s Espresso Chocolate Pudding Cake

Dark Chocolate–Dipped Trio: Strawberries, Black Olives, and Walnuts

Whipped Cream

If I could survive solely on sweets, I would, and I know I’m not alone. There’s something about a sweet that completes a meal, even if it’s just one bite. Desserts offer a great opportunity for you to feature seasonal fruit like berries in the summer and apples and pears in the winter, so look around your local farmers’ market or supermarket and get inspired by the beauty of fresh organic fruit. But desserts shouldn’t be too sweet; you should be able to taste all of the notes of a dessert.

This chapter includes some of my favorite desserts. You’ll find Caramelized Banana Cream Pie (page 218) and dark chocolate–dipped strawberries with a twist (page 231). Whether you prefer chocolate, fruit, or something more savory, there’s a sweet in here for you. I have never considered myself a baker, but I had great success developing these recipes, including a tangy Mango Bread Pudding (page 217) and crunchy Dried Cranberry and Toasted Hazelnut Macaroons (page 221), as well as “healthy” sweets like banana bread with dark chocolate chips (page