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3. Cut pitas in half; split each half into 2 half-moons, and cut each half-moon into 3 triangles. Arrange on a rimmed baking sheet. Lightly coat both sides with cooking spray. Sprinkle with remaining ¼ teaspoon salt and 1/8 teaspoon pepper. Bake, flipping once, until pale golden brown, about 5 minutes. Serve with salsa. The pitas can be stored in an airtight container at room temperature up to 3 days.

FIT TO EAT RECIPE PER SERVING (1/3 CUP SALSA, 6 CHIPS): 162 CALORIES, 1 G SATURATED FAT, 6 G UNSATURATED FAT, 1 MG CHOLESTEROL, 21 G CARBOHYDRATE, 287 MG SODIUM, 4 G PROTEIN, 5 G FIBER

warm cheese and glazed pecan dip

SERVES 12

Try this dip with sliced green apple, toasted rustic bread, or crackers.

1½ cups pecan halves

3 tablespoons unsalted butter, melted

3 tablespoons packed light-brown sugar

1½ teaspoons coarse salt

¼ teaspoon plus a pinch of cayenne pepper

2 packages (8 ounces each) cream cheese, room temperature

8 ounces extra-sharp white Cheddar cheese, grated

¼ cup heavy cream

2 scallions, white and pale-green parts only, thinly sliced

1. Preheat the oven to 350°F. Put pecans, butter, brown sugar, 1 teaspoon salt, and ¼ teaspoon cayenne pepper into a medium bowl; toss to combine. Spread in a single layer on a rimmed baking sheet. Bake until fragrant and sugar has melted, about 5 minutes. Let cool completely.

2. Process cream cheese, cheddar, and cream in a food processor until well combined. Transfer to a medium bowl. Stir in scallions, remaining ½ teaspoon salt, and remaining pinch of cayenne.

3. Spoon cheese mixture into 2 round baking dishes (6 to 7 inches in diameter and about 1 inch deep). Arrange glazed pecans on top. Bake until dip is just heated through, about 10 minutes.

basics

STOCKS

homemade chicken stock

MAKES 5 QUARTS

If you plan to use the stock for a specific recipe, begin making it at least 12 hours ahead of time, and refrigerate for 8 hours so the fat has a chance to collect on top and can be removed.

2 leeks, white and pale-green parts, cut into thirds, well washed

1 teaspoon whole black peppercorns

6 sprigs fresh dill or 2 teaspoons dried

6 sprigs fresh flat-leaf parsley

2 dried bay leaves

2 carrots, cut into thirds

2 celery stalks, cut into thirds

1 4-pound chicken, cut into 6 pieces

1½ pounds chicken wings

1½ pounds chicken backs

3 quarts low-sodium store-bought chicken broth, skimmed of fat

1. Place the leeks, peppercorns, dill, parsley, bay leaves, carrots, celery, whole chicken, wings, and backs in a large stockpot. Add the chicken stock and 6 cups cold water, cover, and bring to a boil. Reduce to a very gentle simmer, and cook, uncovered, about 45 minutes. The liquid should just bubble up to the surface. A skin will form on the surface; skim it off with a slotted spoon, and discard, repeating as needed. After about 45 minutes, remove the whole chicken from the pot, and set it aside until it is cool enough to handle.

2. Remove the meat from the chicken bones, set the meat aside, and return the bones to the pot. Transfer the chicken meat to the refrigerator for another use; if you plan to use it for chicken noodle soup, shred the meat before refrigerating it.

3. Continue to simmer the stock mixture, on the lowest heat possible, for 3 hours, skimming foam from the top as needed. The chicken bones will begin to disintegrate. Add water if at any time the surface level drops below the bones.

4. Prepare an ice-water bath. Strain the stock through a fine sieve or a cheesecloth-lined strainer into a very large bowl. Discard the solids. Transfer the bowl to the ice bath; let the stock cool to room temperature.

5. Transfer the stock to airtight containers. The stock may be labeled at this point and refrigerated for 3 days or frozen for up to 4 months. If storing, leave the fat layer intact; it seals the stock.

ASIAN-FLAVORED CHICKEN STOCK

To make a stock that is excellent for Asian noodle soups, add one or