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Top the pizza with the apple mixture and drizzle with olive oil.

Place in the oven and bake as directed for the pizza dough recipe.

Garnish with Parmigiano-Reggiano just before serving.

MUSHROOM-ROSEMARY TOPPING

Before I developed a pesky mushroom allergy, I loved them on pizza, particularly when paired with rosemary and onion. Make this so I can live vicariously through you!

KITCHEN NOTES: The amounts below make enough for two small (10- to 12-inch) pizzas or 1 large (16-inch) pizza.

INGREDIENTS

3 tablespoons olive oil

1 pound mixed mushrooms, sliced

thinly

½ medium-size red onion, or

1 large shallot bulb, sliced

thinly

1 to 2 cloves garlic, minced

Needles from 1 sprig fresh

rosemary, chopped finely,

or 1 teaspoon dried

½ teaspoon salt

Ground black pepper

2 cups of any of the following

cheeses: mozzarella (shredded

or sliced thinly), smoked

mozzarella (sliced thinly),

fontina (sliced thinly)

½ cup grated Parmigiano-

Reggiano cheese

HERE’S WHAT YOU DO:

Heat the oil in a large skillet over medium heat. Add the mushrooms and cook over medium heat, allowing to brown, 5 to 7 minutes. Add the onion, stirring to mix with the mushrooms, and cook for about 3 minutes.

Stir in the garlic and rosemary and cook for 1 to 2 minutes, adding 2 tablespoons of water if the mixture is sticking. Add the salt and season with the pepper to taste.

Cover the dough with your choice of cheeses, followed by the mushroom topping.

Place in the oven and bake as directed for the pizza dough recipe.

Garnish with Parmigiano-Reggiano just before serving.

VEGGIE FRIED RICE BOWL

We’ve all been there: Tonight’s the night you’ve got just 20 minutes to put dinner on the table, and the box of cereal is looking better as the clock ticks.

With some cold cooked rice on hand (make a pot the night before), you can put that cereal to shame and whip up the bestest and fastest food there is.

Should greasy take-out containers come to mind, let it go. This version defies old stereotypes and delivers light, bright results, a wokful of colorful veg that still have their crunch and chile peppers that still have their punch. In a hectic household, this dish is a dream, which is why it’s earned year-round, go-to status in our kitchen.

KITCHEN NOTES: This dish requires cold cooked rice, so plan to make ahead, at least 4 hours in advance. Chop and prep all ingredients before even thinking of turning on the wok.

INGREDIENTS

2 tablespoons vegetable oil

3 teaspoons sesame oil

2 large eggs, beaten (Plan B:

½ cup toasted chopped cashews)

½ cup shallots, diced

(about 2 bulbs)

Fresh chile peppers, seeded and

minced (Use what works best for

your heat tolerance; I start with

½ teaspoon and add more

depending on my mood.)

1 tablespoon minced garlic

(2 to 3 cloves)

1 cup diced carrots (about 2

carrots) or chopped fresh green

beans

½ cup diced red bell pepper

4 cups cold cooked rice (about

1⅓ cups uncooked rice)

1 cup mixed celery, diced, and baby

bok choy, chopped into 1-inch

pieces, or use one or the other

¼ cup soy sauce

¼ cup chopped fresh cilantro,

for garnish

HERE’S WHAT YOU DO:

Heat a wok (I use a 14-inch flat-bottomed variety) or deep skillet over high heat.

Place 1 tablespoon of the vegetable oil, 1 teaspoon of the sesame oil, and the eggs in the wok. Tilt the wok so that the eggs cover the entire surface, making it thin as a pancake. Cook for about 45 seconds; the egg will set quickly. With a thin-edged flipper or tongs, fold the egg in half and transfer to a cutting board. Cut into thin strips.

Add the remaining tablespoon of vegetable oil, followed by the shallots, chile pepper, and garlic and stir-fry for about 20 seconds. Add the carrots and bell pepper, lower the heat to medium, and stir-fry for an additional 2 to 3 minutes, until the mixture begins to soften.

Add the rice and the celery mixture. With a wooden spoon, break up any clumped rice as needed. Add the soy sauce and stir