This puree reheats nicely and holds for a couple of days in the fridge, but it is prime the day it's cooked.
Seasoning is totally your call and it can have as much attitude as you’d like, as in these warm-tasting spices of the West Indies and a garlic-tomato sauté.
This dish, a family favorite since childhood, is best enjoyed on sunny winter afternoons when sweet, juicy turnips are in season. The mustard seeds add a fresh aroma and pungent flavor. Cooking the turnips in coconut milk adds a South Indian touch.
This thrilling side dish is one of my favorite ways to eat the little summer squashes called calabacitas that you find in markets in Mexico and that are very similar to zucchini. An aromatic sauté of onion, garlic, and chile is enough to make the squash and corn special, but roasted tomatoes, cream (just a bit), and cheese push the dish into unforgettable territory.
You can vary the amount of water in this recipe in accordance with whether you want a proper soup or a more stewlike consistency.
Although this dish calls for only a few ingredients, it delivers big, robust flavors and can be prepared almost completely in advance. The diced squash can be roasted several hours ahead so that at serving time all that is necessary is to arrange the cubes on a platter and sprinkle them with crumbled goat cheese, chopped walnuts, and minced parsley. My local supermarkets sell butternut squash that is already peeled and halved, and if you can find it in this convenient form, it will shave a good amount of time off the prep.
Slice each eggplant lengthwise into five or six long steaks. Sprinkle with sea salt and allow to stand for up to an hour or so while you make the creamed feta.
Asparagus take to the easiest kind of cooking. A few minutes in boiling water turns them tender with a little crispness still intact, then it's a case of how you want to flavor them.
Bread and Butter Pudding is classic British mommy food and one of the easiest puddings to make. It's a great way to use up left over bread — white, (the classic), brown, brioche, even stale croissant, the method is the same whichever you use. If you're feeling particularly decadent, smear the buttered bread with a little marmalade or jam before baking.