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By Root 1978 0

their original size. You will notice a curled wisp emerging from each tiny kernel as you cook. This is the external germ, a healthful and crunchy part of the seed. Soups, salads, pilafs, stuffings, and baked goods are all excellent ways to use quinoa, which is delicious hot or cold.

classic creamy coleslaw

SERVES 6 TO 8

1 tablespoon Dijon mustard

1 tablespoon cider vinegar

1 tablespoon fresh lemon juice

1 tablespoon sugar

1 teaspoon coarse salt

½ cup mayonnaise

¼ cup sour cream

1 small green cabbage (about 1¾ pounds), finely shredded

2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated

½ small onion, coarsely grated (optional)

1. Whisk together the mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate the dressing, covered, until ready to use, or up to 2 days.

2. Put the cabbage, carrots, and onion (if desired) in a large bowl. Pour in the dressing, and toss thoroughly. Refrigerate, covered, until the slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss the coleslaw again.

italian potato salad

SERVES 10

8 large eggs

3 pounds small red potatoes

Coarse salt

2 to 3 tablespoons muscatel wine vinegar or white balsamic vinegar

1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped

1 medium red onion, coarsely chopped

(about ¾ cup)

¼ cup best-quality extra-virgin olive oil

Freshly ground pepper

1. Prepare an ice-water bath; set aside. Cover the eggs with water in a medium saucepan; bring to a full boil. After 1 minute, cover; turn off heat. Let stand 8 minutes. Rinse; transfer to ice-water bath.

2. Cover the potatoes with water by 1 inch in a large saucepan. Bring to a boil; add salt. Simmer until just tender, about 15 minutes (do not overcook). Drain the potatoes; let cool slightly. Halve lengthwise.

3. Transfer the potatoes to a medium bowl. Add vinegar to taste; gently toss. Stir in the parsley and onion. Gently tossing, pour in the oil in a slow, steady stream; toss until incorporated. Season with salt and pepper.

4. Just before serving, peel and quarter the eggs, and arrange them on top of the salad.

red and green cabbage slaw with bacon

SERVES 6 TO 8

This slaw can be made up to 1 day ahead and refrigerated. Refrigerate the cooked bacon separately, wrapped in paper towels, in a resealable plastic bag; reheat it on a baking sheet in a 325°F oven until it’s warm and crisp.

½ medium red cabbage (about 1 pound), finely shredded

¼ medium green cabbage (about ½ pound), finely shredded

½ pound smoked bacon (about 8 strips), cut into ¼-inch pieces

1 teaspoon caraway seeds (optional)

3 tablespoons olive oil

1 garlic clove, minced

¼ cup plus 3 tablespoons cider vinegar

2 teaspoons sugar

2½ teaspoons coarse salt

Freshly ground pepper

1 Granny Smith apple (optional)

1. Toss the cabbages together in a large bowl; set aside. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from the skillet.

2. Add the caraway seeds to the skillet, if desired; cook over medium heat, shaking the skillet often, until the seeds begin to pop, about 1 minute. Add the oil and garlic; cook, stirring, 10 seconds (do not let the garlic brown). Remove from heat; pour in the vinegar. Add the sugar and salt; stir until dissolved. Pour the dressing over the cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.

3. Just before serving, cut the apple into ¼-inch-thick wedges or matchsticks. Add to the dressed cabbage along with the bacon, and toss again.

fingerling potato salad with sugar snap peas

SERVES 4 TO 6

1½ pounds fingerling or other small potatoes, cut into ½-inch-thick rounds

Coarse salt

8 ounces sugar snap peas, plus more, split, for garnish (optional)

½ small red onion, thinly sliced

Creamy Tarragon Vinaigrette