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African Sweet-Potato Stew

Serves 6

Peanuts, which originated in South America, were introduced to sub-Saharan Africa by Spanish or Portuguese traders in the 1500s. Peanuts and peanut butter are used widely as flavorings in African soups and stews. Sweet potatoes, peanuts, and chickpeas provide tremendous flavor and nutrition in this all-vegetable stew.

2 tablespoons extra-virgin olive oil

1 onion, diced

4 garlic cloves, minced

1 (1-inch) piece fresh ginger, peeled and minced

1 teaspoon cumin seeds

½ teaspoon crushed red pepper flakes

3 cups water

2 large sweet potatoes, peeled and diced

4–6 cups chopped collard greens (remove and discard tough stems)

1½ cups cooked chickpeas, or 1 (15-ounce) can, rinsed and drained

1½ cups diced tomatoes with juice, or 1 (15-ounce) can

1 cup roasted peanuts

3 tablespoons natural (unsweetened) peanut butter, chunky or smooth

Salt and freshly ground black pepper

Hot cooked rice, for serving

Hot sauce, for serving

1 Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, ginger, cumin, and red pepper flakes, and sauté until the onion is softened, about 3 minutes.

2 Add the water, sweet potatoes, collards, chickpeas, tomatoes, and peanuts. Bring to a boil, then reduce the heat and simmer, covered, until the sweet potatoes are tender, 15 to 20 minutes.

3 Stir in the peanut butter. Season with salt and pepper and serve over rice, passing hot sauce at the table.

Kitchen Note: Since you will season the stew to taste with salt and pepper at the end of cooking, it doesn’t matter whether the peanuts have been salted or not.

Basic Pizza Dough

Makes two 10- to 12-inch round or two 12- by 15-inch rectangular pizza crusts

3¾–4 cups all-purpose unbleached flour

1 tablespoon salt

1½ cups warm (110º–115ºF) water

1 (¼-ounce) packet, or 2¼ teaspoons active dry yeast

3 tablespoons extra-virgin olive oil, plus more for greasing

1 In a food processor fitted with a dough hook or in a large bowl, combine 3¾ cups of the flour and the salt. Measure the warm water into a glass measuring cup, add the yeast, and stir until foamy. Stir in the 3 tablespoons oil.

2 With the motor running, pour the water mixture into the food processor and process until the dough forms into a ball. Continue processing for 1 minute to knead the dough. Alternatively, add the yeast mixture to the dough and stir until the dough comes together in a ball. Transfer to a lightly floured surface and knead until the dough is springy and elastic, about 5 minutes. The dough should be firm and just slightly sticky, not dry.

3 Grease a bowl with oil and place the dough ball in the bowl, turning the dough to coat it with the oil. Cover and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.

4 Divide the dough into two balls. Brush two baking sheets or pizza pans with oil. Stretch the dough to fit each pan. The dough is now ready for topping with sauce and vegetables.

Basic Pie Pastry

Makes one double or two single 9-inch or 10-inch piecrusts

2 cups all-purpose unbleached flour

1 teaspoon salt

2/3 cup butter or vegetable shortening

6–7 tablespoons cold water

Stir together the flour and salt. Cut the butter into the flour with a pastry blender or two knives until the mixture resembles coarse crumbs. Sprinkle the water over the flour mixture and stir together. Press the mixture into two disks, wrap each in plastic wrap, and refrigerate for 30 minutes.

TO MAKE A SINGLE-CRUST PIE: On a lightly floured surface, roll out one ball of dough, working from the center out in all directions until you have a 12-inch round. Fold the dough in half and ease into the pie pan, with the fold in the center. Unfold the dough and trim it to overhang the edge of the pie pan by about 1 inch. Fill the pie shell as directed in the recipe.

TO MAKE A DOUBLE-CRUST PIE: Roll out one ball of dough as directed for the single-crust pie. Roll out the remaining piece of dough in the same manner, but