• Choose a category
• All
• Classic-Fiction

3 cloves garlic, minced

2 sprigs fresh thyme, or

1 teaspoon dried

¼ teaspoon ground black pepper

1 teaspoon dried oregano

Optional flavor zingers: 1 ounce

white wine, 1 tablespoon soy

sauce or sherry vinegar, or a

few glugs of your favorite hot

sauce

HERE’S WHAT YOU DO:

In a saucepan, bring 6 cups of water and 1 teaspoon of salt to a boil. Add the potatoes and other veg of the longer-cooking category and return to a boil. Cover and parboil for 5 minutes. Do this in batches if necessary, removing the veg with a skimmer or sieve and transferring to a medium-size bowl.

In a large skillet (12- to 14-inch wide is ideal), heat the oil and add the onion, celery, and carrot. Cook over medium heat until softened, about 6 minutes. Add the garlic and your selection of quick-cooking veg, plus the thyme, and cook for 3 to 6 minutes, depending on volume. Turn regularly with tongs to keep from sticking. Add the remaining ½ teaspoon of salt and pepper.

Add the parboiled long-cooking veg, turning with tongs until well mixed. Add the oregano, plus any of the optional flavor zingers at this time, cooking at a simmer for up to 2 minutes.

Taste for salt and season as you see fit. Turn off the heat.

INGREDIENTS: Gravy

2 cups potpie stock (Rapunzel

no-sodium bouillon cubes are

great in a pinch; DIY stock

details follow)

2 tablespoons butter

2 tablespoons all-purpose flour

½ teaspoon salt

Ground black pepper

Note: if you’re using commercial stock, check label for sodium before adding salt to your gravy.

HERE’S WHAT YOU DO:

Warm the stock in a medium-size saucepan and keep at a simmer. In another medium-size saucepan, melt the butter over medium-low heat. As the butter melts, add the flour, stirring vigorously until it is integrated with the fat. Continue to stir until the roux is a shade of blond, about 2 minutes.

Gradually pour the stock into the roux and stir to make sure the flour does not clump. Stir in the salt and pepper, taste, and reseason as you see fit.

ASSEMBLE THE PIE:

Preheat the oven to 350°F.

Grease a 9-inch pie plate or a baking dish of similar proportions.

Spoon the filling into prepared pan, then pour the gravy over the veggies.

Remove the dough from fridge and place on a lightly floured work surface. If the dough has been refrigerated for more than 1 hour, allow to warm up for at least 5 minutes.

Dust the top of the dough with flour, and with a rolling pin or your hands, gently roll or press into a circle about 10 or 11 inches across. If the dough resists because it’s cold, let it relax for another few minutes. Gently lift the dough circle off the work surface and drape on top of the filling, trimming any excess and pinching the edges.

With a paring knife, make X incisions on top of dough to allow steam to release. Bake until the dough turns a golden color and the filling is bubbling, about 45 minutes.

Serve while hot.

Makes about 6 servings

Potpie Stock

INGREDIENTS

1 leek, cleaned thoroughly,

trimmed of root and cut into

fourths (dark green part can

be used), or 1 medium-size

onion, unpeeled and quartered

1 stalk celery, cleaned and cut

into thirds

3 cloves garlic, peeled but left

whole

10 black peppercorns

3 cups cold water

HERE’S WHAT YOU DO:

Place all the ingredients in a large saucepan. Bring to a lively simmer, then cook over medium-low heat for 30 minutes. Strain.

Makes about 2½ cups. (You may have a smidge left over.)

Sicilian -Style Roasted Cauliflower with Pasta ★ Stir-Fried Cabbage & Cumin (or Caraway)

SICILIAN-STYLE ROASTED CAULIFLOWER WITH PASTA

For years, I stayed away from cauliflower, as I had experienced it exclusively raw, which is funky, gritty, and hard to swallow. But I no longer despair because now I know what happens when those chalky-white florets spend some time in a hot oven. They transform into cream—well, not quite—but heady, almost sweet morsels that have changed my cauliflower tune forever. Wait till you get a load of this cauli combo—wine-soaked raisins, garlic, and pine nuts—tossed with short pasta.