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• Classic-Fiction

Cornbread, 101–2

Corn Chowder, 16–17

Cornmeal

Cornbread, 101–2

Creamy Polenta, 105

Couscous, 182–83

Crostini, Any Style (Little Italian Toasts), 221–22

Croutons, Cheese-Topped, 9–10

Cuban Black Bean Soup, 14–15

Cumin-Lime-Cilantro Dressing, 59

Curry

Chickpea and Mango, 118–19

Thai Green, with Coconut Milk, Vegetables, and Tofu, 120–21

Cutlets

Eggplant, Very Crisp Panko-Coated, 136–37

Tofu, Spice-Crusted, 142–43

D

Desserts

Apple Crisp, 254–55

Balsamic Strawberries, 241

Buttermilk Banana Bread, 252–53

Cheesecake Bars, 248–49

Cherry Clafoutis, 256–57

Chocolate–Chocolate Chip Mint Cookies, 244–45

Chocolate–Peanut Butter Crunchy Things, 242–43

Gingery Gingerbread, 250–51

Hot Fudge Sundaes, 239–40

Intensely Chocolate Brownies, 246–47

Dips and spreads

Guacamole, 224–25

Hummus, 226–27

Pesto, 220

E

Eggplant

Cutlets, Very Crisp Panko-Coated, 136–37

Stuffed, Greek-Style, 116–17

Eggs

hard-boiled, preparing, 34

Spaghetti alla Carbonara, 78–79

Entrées (chicken, fish, and meat)

Baked Cut-Up Chicken with Fruit, 151–53

Crispy Pan-Fried Fish Fillets, 162–63

Grandma Betty’s Brisket, 173–75

Old-Fashioned Beef Stew, 170–72

Pan-Grilled Boneless Chicken Breasts, 154–55

Pan-Seared Garlic Prawns, 164–65

Peperoni e Salsiccia (Italian-Style Peppers and Sausages), 166–67

Poached Salmon, 160–61

Simplest (and Best) Roast Chicken, 156–57

Steak Fajitas, 176–78

Stir-Fried Broccoli Beef, 168–69

Teriyaki Chicken Thighs, 158–59

Entrées (vegetarian)

Acorn Squash Stuffed with Apple-Almond-

Cherry Basmati Pilaf, 97–99

Artichoke, Goat Cheese, Tomato, and Red Onion Focaccia, 106–7

Baked Stuffed Potatoes, 114–15

Broccoli–Cheddar Cheese Calzones, 108–9

Chickpea and Mango Curry, 118–19

Greek-Style Stuffed Eggplant, 116–17

Green Pea and Feta Quiche, 110–11

Mushroom Popover Pie, 112–13

Mushroom-Zucchini Ragout over Creamy Polenta, 103–4

Thai Green Curry with Coconut Milk, Vegetables, and Tofu, 120–21

Vegetable-Tofu Stir-Fry with Orange-Ginger Glaze, 122–24

Vegetarian Chili with Homemade Cornbread, 100–101

Equipment, x–xv

bowls and colanders, xii

cookie sheets, 245

cutting boards, xi

knives, xi

measuring tools, xiv

pots and pans, xi–xii

storage supplies, xiv–xv

tools and gadgets, xii–xiv

F

Fajitas, Steak, 176–78

Fajita-Style Peppers and Onions, 206–7

Farfalle with Roasted Garlic, Nuts, and Raisins, 88–89

Feta

Greek Salad with Oregano-Laced Vinaigrette, 46–47

Greek-Style Stuffed Eggplant, 116–17

and Green Pea Quiche, 110–11

Fish

buying, 147

cooking, 148–49

Fillets, Crispy Pan-Fried, 162–63

internal cooking temperatures, 150

menu accompaniments, 148

Pasta with Tuna, White Beans, and Artichoke Hearts, 90–91

Poached Salmon, 160–61

raw, handling, 148

Salmon Burgers, 132–33

storing, 147–48

Tuna Burgers, 134–35

Focaccia, Artichoke, Goat Cheese, Tomato, and Red Onion, 106–7

Fruit. See also specific fruits

adding to salads, 33

Baked Cut-Up Chicken with, 151–53

Bites, Bacon-Wrapped, 232–33

dried, stocking up on, xvi

Fruity Clafoutis, 257

G

Garlic

Pesto, 220

Prawns, Pan-Seared, 164–65

preparing, xviii

Roasted, Nuts, and Raisins, Farfalle with, 88–89

Roasted, Paste, 5

Giblets, cooking, 153

Ginger

fresh, preparing, xix

Gingery Gingerbread, 250–51

-Soy-Sesame Vinaigrette, 54–55

Gingerbread, Gingery, 250–51

Goat Cheese

Artichoke, Tomato, and Red Onion Focaccia, 106–7

Hazelnuts, and Golden Raisins, Wilted Spinach Salad with, 56–57

Grains

Acorn Squash Stuffed with Apple-Almond-Cherry Basmati Pilaf, 97–99

bulgur, 182–83

Cornbread, 101–2

couscous, 182–83

Creamy Polenta, 105

rice, how to cook, 181–82

“soaking” grains, 182–83

Greek Salad with Oregano-Laced Vinaigrette, 46–47

Greek-Style Stuffed Eggplant,