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By Root 467 0

don’t use it anymore. I’ve adapted some recipes, such as Aunt Elsa’s Pineapple Upside-Down Cake to include butter, which tastes better. On the other hand, I still use shortening in some recipes, such as Corn Bread, where the shortening provides lighter texture than butter would and allows the pure flavor of delicious corn meal to come through. I do avoid trans fats, however, so I don’t buy the partially hydrogenated shortening that we used when I was a kid. Instead I buy nonhydrogenated palm oil, available at natural food stores, which does not contain trans fats.

VINEGAR, SPICE, AND

MAKING EVERYTHING NICE

I love tangy, spicy foods, so you’ll see generous use of vinegar, citrus, and spice. I am also a compulsive taste-as-you-go cook. For this book I’ve created recipes that will work in any kitchen and appeal to a broad range of palates. But I encourage you to taste as you go and decide for yourself if what you’re making is to your taste.

Growing up having every family meal based on what was growing in our fields, my cooking to this day relies on fresh, seasonal ingredients. But like so many of us, I am very busy, so I have a well-stocked pantry and a good supply of recipes that can be made without a special trip to the grocery store. All of my recipes rest on a foundation of flavorful but easy-to-find ingredients. So please, turn the page and let me join you in your kitchen. Let’s start cooking!

appetizers

I like to say that my house is not mine alone. When I am home, I happily share it with all my friends and family who come over almost every day. I wouldn’t have it any other way. With so much activity in the house, especially in the kitchen, often I just need something fast and delicious to keep everyone out of my hair while I cook the main course! I love recipes that rely entirely on items that are always in my pantry. When unexpected guests drop by or dinner is taking a little longer to prepare than I had planned, I can whip up a delicious hors d’oeuvre in less than five minutes. For instance, my pantry never runs out of canned beans for Cannellini Beans with Crushed Red Pepper or tortilla chips so folks always have something to scoop up tangy Pico de Gallo or Chunky Guacamole with Serrano Peppers while I turn my focus to the main event. Other times we forgo the main course altogether and prepare a few heartier appetizers instead. I love the communality of this sort of tapas-style eating, where everyone gets a little taste of each delicious thing.

hot artichoke dip

chunky guacamole with serrano peppers

pico de gallo

cannellini beans with crushed red pepper

ants on a log

normandy shrimp

dad’s shrimp cocktail

avocado stuffed with shrimp

ceviche

goat cheese balls

tostones

sweet-potato empanadas

argentinean empanadas

hot artichoke dip

I love this dip for company because you can whip it together and put it in the oven just as your guests arrive. In the time it takes to stow their coats and serve them drinks, the dip becomes hot and bubbly and can be brought from the oven straight to serving, trailing along with it an enticing aroma of warm Parmesan cheese and artichokes. If you have time, prepare the dip by processing it in the food processor, place it in the baking dish, cover, and refrigerate it overnight. With time, the flavors blend and become even better. If you don’t have that kind of time, don’t worry! This is still a creamy, tangy, wonderful dip even when pulled together at the last possible minute.

MAKES ABOUT 2 CUPS

1 14-ounce can artichoke hearts, drained and chopped

1 cup mayonnaise

1 cup grated Parmesan cheese

½ teaspoon garlic powder

Toast Triangles (recipe follows) or assorted crackers, for serving

1. Preheat the oven to 350°F.

2. In a medium mixing bowl, place the artichoke hearts, mayonnaise, Parmesan cheese, and garlic powder. Stir until well blended. Transfer to the work bowl of a food processor and pulse until you get the desired texture.

3. Lightly spray a small baking dish with cooking spray and transfer the mixture