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Bring a large pot of salted water to a boil. Carefully lower a few of the pot stickers into the water using a slotted spoon and cook for 2 to 3 minutes, or until they float to the top. Remove the pot stickers with the slotted spoon and place on the baking sheet.

Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Place some of the pot stickers in the pan in a single layer and cook for 2 to 3 minutes, or until golden brown on one side, then transfer to a serving plate and repeat the process with the remaining pot stickers.

To prepare the sauce: Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green part into thin slices. Place the soy sauce, rice vinegar, and canola oil in a small bowl and stir well. Sprinkle with the green onions.

Serve the pot stickers hot, with the sauce alongside.

Food Trivia:

Ancient Romans celebrated the medicinal qualities of cabbage. They believed that it should be eaten raw with vinegar. (Can you say coleslaw?) They also liked to make a poultice of raw cabbage paste, place it in a cabbage leaf, and wrap it around an inflamed area to reduce the discomfort. Maybe this worked because it smelled so bad people forgot about the pain.

Artichoke Dip

Artichoke Dip

Oh my gosh, this artichoke dip is so good! I know that everyone and their mom is making artichoke dip nowadays, but one bite of this and you’ll agree it’s something special. Even my mom, who doesn’t like the two main ingredients—cheese and artichokes—likes it. It’s actually a recipe I got from my cousin, with a couple of tweaks. She makes it for any get-together she has at her place and it’s always a hit. –M

Makes about 4 cups

1 (14-ounce) can artichoke hearts

1 clove garlic

1 cup frozen chopped spinach

1 cup mayonnaise

1 cup grated mozzarella cheese

1 cup grated Parmesan cheese

1 tablespoon minced onion

Crackers or pita chips

Preheat the oven to 350°F.

Drain the artichoke hearts and chop into ½-inch pieces. Peel and finely chop the garlic, or pass it through a garlic press.

Place the artichokes, garlic, spinach, mayonnaise, mozzarella, ½ cup of the Parmesan, and the onion in a large bowl and stir until well combined. Spoon into an ungreased 8-inch square baking pan and top with the remaining ½ cup Parmesan cheese. Bake for 20 to 25 minutes, or until it just begins to bubble on the edges. Serve warm with crackers or pita chips on the side.

Cooking 101:

Although artichokes are awesome in dips with all kinds of cheesy goodness, they are also great served steamed with butter. To steam whole artichokes, lop off the top of the artichoke with a sharp knife, and snip sharp points off the outer leaves (these are actually petals, because the artichoke is a flower). Place them in a large pan with about an inch of water. Cook for about 20 to 30 minutes over medium-high heat, or until the base of the artichoke is softer and the leaves can be pulled out fairly easily. Drain the water and serve with a dish of melted butter, pulling off and discarding the tough outer leaves, then dipping the bases of the more tender inner leaves into the melted butter and nibbling.

Chapter 8:

Impressing Your Date

Stuffed Acorn Squash

Potato Gnocchi with Spicy Red Pepper Sauce

Onion Stuffed with Quinoa and Mushrooms

Cheese Fondue

Mushroom Ravioli in Browned Butter

Coconut-Lime Curry

Butternut Squash Risotto

Fettuccine with Mushroom Bolognese Sauce

Stuffed Acorn Squash

Stuffed Acorn Squash

You can prepare this dish mostly in advance—which lets you focus on getting ready for your date rather than fussing around in the kitchen. I’d suggest you serve it with a green salad with balsamic or some other light vinaigrette. –M

Serves 2

2 large acorn squash

½ onion

4 ounces mushrooms

¾ cup ricotta cheese (see Cooking 101, end of recipe)

¾ cup grated Swiss cheese

1 egg

½ teaspoon ground nutmeg

Salt and pepper

¼ cup breadcrumbs

Up to 4 hours before mealtime, cut a small slice off one side of each squash so