• Choose a category
• All
• Classic-Fiction

lemon aïoli

MAKES 1 CUP

1 large egg

1 teaspoon coarse salt

½ cup canola oil

¼ cup extra-virgin olive oil

3 tablespoons fresh lemon juice

Zest of 1 lemon

Place the egg and salt in the bowl of a food processor; blend until foamy. With the machine running, add the canola oil and then the olive oil a few drops at a time and then in a slow, steady stream. Add the lemon juice and zest; blend briefly. Adjust the seasoning. Refrigerate in an airtight container for up to 2 days.

NOTE Do not use raw eggs in food for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

basic vinaigrette

MAKES 2/3 CUP

This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor.

2 tablespoons good-quality white-wine vinegar

1 teaspoon Dijon mustard

1 small shallot, finely chopped

1 teaspoon coarse salt, plus more for seasoning

¼ teaspoon freshly ground pepper, plus more for seasoning

6 tablespoons good-quality olive oil

1. Combine the vinegar, mustard, shallot, salt, and pepper in a bowl. Allow the ingredients to macerate for 10 minutes.

2. While whisking, slowly add the olive oil until the mixture is emulsified. Adjust the seasoning with salt and pepper, if desired.

fresh mint jelly

MAKES 1 8-INCH-SQUARE PAN

You can substitute 3 tablespoons powdered pectin for the liquid pectin. Dissolve it in ½ cup warm water before adding it to the mint mixture.

2 cups firmly packed mint leaves and stems (3 to 4 bunches)

2 cups water

3 tablespoons fresh lemon juice

3½ cups sugar

3 ounces liquid pectin

2 drops green food coloring

1. Place the mint in the jar of a blender with 2 cups water; blend for 10 seconds, until the mint is finely chopped. Place in a medium saucepot; bring to a boil. Remove from the heat; steep for 45 minutes to infuse the flavor. Strain into a bowl through a fine-mesh strainer lined with damp cheesecloth, squeezing out all liquid to yield 1¾ to 2 cups liquid.

2. Return the mint water to a clean saucepan; add the lemon juice and sugar. Bring to a boil; cook for 1 minute; skim the surface. Add the pectin; return to a full boil; cook 1 minute more. Remove from heat; stir in the food coloring. Skim the surface. Pour into an 8-inch-square baking pan; let cool on a rack. Cover with plastic wrap; chill overnight.

3. Run a paring knife around edges to loosen the jelly from the pan. Slice into ½-inch cubes; use an offset spatula to lift them from pan, and transfer to a serving dish.

buttermilk-herb vinaigrette

MAKES ABOUT ½ CUP

4 tablespoons buttermilk

2 tablespoons white-wine vinegar

½ garlic clove, minced

½ teaspoon coarse salt, plus more for seasoning

¼ teaspoon freshly ground pepper, plus more for seasoning

2 tablespoons extra-virgin olive oil

¼ cup chopped fresh herbs, such as chives, parsley, thyme, tarragon, and dill

Combine the buttermilk, vinegar, garlic, salt, and pepper in a bowl. Allow the ingredients to macerate for 10 minutes. Slowly whisk in the oil until the mixture is emulsified. Stir in the herbs. Adjust the seasoning, with salt and pepper.

cucumber relish

MAKES ABOUT 1 QUART

The relish can be made up to 1 day ahead and refrigerated; add the salt just before serving.

1½ teaspoons cumin seeds

2 cucumbers

2 celery stalks, finely chopped

1 bunch scallions, white and light green parts, thinly sliced

2 poblano chiles or green bell peppers, seeds and ribs removed, finely chopped

¼ cup finely chopped fresh cilantro

3 tablespoons fresh lemon juice

Coarse salt

1. Heat a small skillet over medium heat. Add the cumin seeds; toast, stirring, until they are lightly browned. Transfer to a small bowl; let cool.

2. Peel and seed the cucumbers, and cut into ¼-inch dice. Place in a large bowl, and add the celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve.

eggplant caviar

MAKES 3½ CUPS

This dish calls for purple globe eggplants.