kale, 144

Beans ’n Greens Burritos, 509–10

with Meat, 510

Black, and Black Olive Salad, 150

Oven-Dried, 422

with Pork Picadillo, 490–91

posole (pork and hominy stew):

Quick, 340–41

from Scratch, 341

preparing, 414

Red Bean Soup with Hearty Greens, 113–14

kamut, 269

Batch of, 271–72

Baked, Without Measuring, 272

Softer, 273

terrific additions to, 272

kasha, 270

kebabs:

Chicken, Loaded Guacamole with, 458–59

Fish, over Warm Olive Tabbouleh, 314–15

see also skewer(ed)(s)

Ketchup, Dried Tomato, 78–79

kidney (red) bean(s), 349

Beans “Bolognese,” 408–9

Chili con Poco Carne, 398–99

Chili non Carne, 399

Paella with Tomatoes, 300–301

Pasta and Beans with Escarole, 114

Pot of, 350–51

adding flavor to, 352

Puréed, Pasta with Shiitakes and, 214

Red Beans, Almost the Classic Way, 404–5

Soup with Hearty Greens, 113–14

Super-Lemony, 364–65

with Chicken, Baked, 365

kimchi:

and Crab Soup, 133

Pancakes, 456

Rice with Beef, 343–44

Kohlrabi Stir-Fry with Chicken or Pork, 457

Korean (flavors):

Kimchi and Crab Soup, 133

Kimchi Pancakes, 456

Kimchi Rice with Beef, 343–44

Vegetable and Oyster Pancakes, 455–56

Lahey, Jim, 533

lamb, 20, 23

and Brown Rice Burgers with Spinach, 336–37

Chili con Poco Carne, 398–99

Chops, Seared or Grilled, Eggplant Mash with, 492–93

Crisp and Spicy Roasted Chickpeas with, 410–11

Meat-and-Grain Loaf, Burgers, or Balls, 333–34

Miso-Glazed Carrots and, 495–96

Pasta with Cumin-Scented Squash and, 256–57

Pasta with Roasted Eggplant and Meat Sauce, 252–53

Provençal Soup with, 104

Shank(s)

Braised, with Tomatoes and Tomatillos, 494–95

Chickpea Tagine with Bulgur and, 389

Skillet Tamales, 339–40

Tahini Soup with Spinach and, 134–35

lard, 354

Lasagna, Grilled Vegetable and Fresh Tomato, 224–25

Latin American (flavors):

Arroz con Pollo—and Then Some, 326–27

Chipotle Quinoa with Corn and Black Beans, 310–11

and Shrimp, 311

Coconut Flan, 571

Mixed Grill with Chimichurri, 460–61

Peruvian-Style Causa Filled with Herbs and Smoked Fish, 444–45

pork picadillo:

Kale with, 491

Plantain Planks with, 490–91

Lavender-Almond Biscotti, 554

leek(s), 18

Caramelized, with Gently Cooked Scallops, 453

“Pesto,” Rich, Pasta with, 220

Potato Gratin with Buttery Bread Crumbs, 424

legumes, see bean(s); lentil(s)

lemon(y):

Almond Florentines, 551

Blueberry Crisp with Pine Nut Topping, 566

Chutney, 86–87

Fava Bean, and Asparagus Salad, 175

Super-, Kidney Beans, 364–65

with Chicken, Baked, 365

Tahini Sauce, 419–20

Zucchini Risotto, 302–3

with Fried Eggs, 303

lemongrass, in Any-Herb Pesto with Asian Flavors, 198

lentil(s), 348

“Caviar” with All the Trimmings, 64

see also dals

Flatbread, 517–18

with Sausage or Ham, 518

Fritters, 370–71

Carrot-and-, 371

Le Puy, 401

Pancakes with Pimentón, 92

Pot of, 351

adding flavor to, 352

Salad with Peas and Green Beans, 172

Stir-Fry with Mushrooms and Caramelized Onions, 359–60

with Rice, 360

Vegetable Soup with Fragrant Broth, 109

lettuce(s), 19, 144

Minted Peas and, with Mackerel or Sardines, 447–48

TLB: Tomato, Lettuce, and Bacon Sandwiches, 498–99

see also romaine

lima bean(s), 349

Fresh (or Frozen), Pot of, 351

adding flavor to, 352

and Olive Stew, Quick, 359

and Pea Stew, Quick, 358–59

Quick-Pickled, with Parmesan, 58

steamed:

with White Fish, 382

with Whole Small Fish, 382

Succotash Salad, 171

lime:

Coconut Dressing, 183–84

Green Barley Pilaf with Chile and, 297

Linguine with Cherry Tomatoes and Clams, 230–31

Loaded Cornpone, 519–20

Loaded Guacamole with Chicken Kebabs, 458–59

lobster:

Potato Chowder with Parsnips and, 122

Seafood Pan Roast, Not-So-Classic, 443–44

loose-leaf lettuce, 144

lubia chalow, 364

mac (macaroni):

Black Bean Chili, 247–48

Creamy Cauliflower, 222–23

Less Creamy, 223

Pinto Chili, with Beef, 248

macadamia nuts, in Tropical Oatstacks, 552

mâche, 144

mackerel:

Minted Peas and, over Grilled or Broiled Romaine, 448

Minted Peas and Lettuce with, 447–48

makhani, 107

Ma-Ma’s Pasta “Milanese,” 233–34

Manchego cheese:

Chard Frico, 77

Spanish Gorp, 40

mango, 19

Chickpea Salad with Cashew Chutney, 174

Crisp, 564

and Peach Curry, 428–29

with Chicken, 429

Rice, Baked Curried, 295

maple:

Brandy Cream, 583

Glaze, 68

ma-po:

Edamame, 402

Tofu with Tomatoes, 402

marinated:

Brussels Sprouts, Crisp, 61

Cherry Tomatoes and Olives, 66

Pressed Tofu with Vegetables, 176

vegetables, for Reverse Antipasto, 43

masa harina, 269, 518

Corn Tortillas, 527

Picaditas with Potatoes and Chorizo, 342–43

Mascarpone, Grappa, 583

mashed:

Cannellinis and Potatoes with Gorgonzola, 377–78

Favas with Warm Tomatoes and Feta, 376–77

Whole Grains with Garlic and Olive Oil, 273

mayonnaise:

Bread-and-Nut, 189

with Eggs, 188

Tofu, 188–89

meat(y), 3–5, 7–9, 20, 27

adding to pasta sauces, 201

Beans ’n Greens Burritos with, 510

Bulgur Chili with Loads of Veggies and, 299

Chili con Poco Carne, 398–99

cured, in Reverse Antipasto, 43

Frizzled, Potato and Escarole Salad with Parmesan and, 157

-and-Grain Loaf, Burgers, or Balls, 333–34

and Roasted Eggplant Sauce, Pasta with, 252–53

Skillet Tamales, 339–40

smoked, in Wild Rice Salad with Smoked Anything, 170

stock:

Browner, 139–40

Vegetable, 139–40

substituting, 23

Tomato Sauce, With or Without Pasta, 250–51

see also bacon; beef; ham; lamb; pork; prosciutto; sausage(s)

meatballs:

Little, Rice Casserole with Escarole and, 335–36

Meat-and-Grain, 333–34

“meatballs”:

Bean-and-Grain, 334

Fish or Shrimp, 334

Spinach-and-Noodle, 264–65

meat substitutes, 32

Mediterranean (flavors):

Bowties with Arugula, Olives, Bulgur, and Fresh Tomato Wedges, 226–27

Club Sandwich, 500–501

Cobb Salad, 149

Garlicky Green Beans, 66

Olives, Cucumbers, and Tuna, 66–67

Spice Mix, Hummus Pancakes with, 91–92

Spinach-Bulgur Patties with Skordalia, 92–93

Tabbouleh-Stuffed Chard Leaves, 95–96

Tomato and Bread Soup with Fennel and Fish, 105–6

melon:

Gazpacho, Cucumber Cups with, 59–60

Prosciutto Skewers, Grilled or Broiled, 73

Soup, Honey, 585

Tomato Gazpacho, Cucumber Cups with, 59

see also watermelon

mesclun, 144

Mexican (flavors):

Beans ’n Greens Burritos, 509–10

with Meat, 510

Beans Rancheros, 375

Cheesy, With or Without Eggs, 375

Chile-Chicken Chilaquiles, 327–28

fajitas, not your usual:

Chicken, 481

Steak, 480–81

Fruit Salad with Grilled or Broiled Fish, 439

Giant Quinoa “Tamale” with Tomatillo Salsa, 312–13

Loaded Guacamole with Chicken Kebabs, 458–59

Picaditas with Potatoes and Chorizo, 342–43

posole (pork and hominy stew):

Quick, 340–41

from Scratch, 341

Refried Black Beans, 354

with Hominy, 354

Roasted Mushroom Quesadillas, 515–16

Scrambled Rice and Beans with Salsa, 286

Skillet Carnitas with Pinto Beans, 399–400

Street Corn, 73–74

tacos:

Fish, with Wilted Cabbage, 510–11

Sweet Potato and Pork, Spicy, 511

Tamales, Skillet, 339–40

tortilla(s):

Chips, Baked, 47–48

Corn, 527

Mostly Whole Wheat, 526–27

Soup with Lots of Garnishes, 124–25

Microwave Popcorn, 38

Middle Eastern (flavors):

hummus:

Pancakes with Mediterranean Spice Mix, 91–92

Served Hot, 356–57

Lentil and Rice Stir-Fry with Mushrooms and Caramelized Onions, 360

Sesame Pita Pockets, 544–45

Skillet, 545

Super-Lemony Kidney Beans, 364–65

tabbouleh:

Quinoa, 164–65

-Stuffed Chard Leaves, 95–96

Warm Olive, Fish Kebabs over, 314–15

Tahini Soup with Spinach and Lamb, 134–35

milk, 24, 32

millet, 270

Batch of, 271–72

Baked, Without Measuring, 272

Softer, 273

terrific additions to, 272

Creamed Corn and, 308

Coconut, 308

Porridge, Sweet or Savory, 274–75

mint(ed)(y):

Any-Herb Pesto with Asian Flavors, 198

Curried Couscous Salad with Dried Apricots and Pistachios, 163

Green Tea Granita, 577

peas:

and Lettuce with Mackerel or Sardines, 447–48

and Mackerel over Grilled or Broiled Romaine, 448

Spinach-Herb Frico, 76

tabbouleh:

-Stuffed Chard Leaves, 95–96

Warm Olive, Fish Kebabs over, 314–15

miso, 30

Dressing, 168–69

Drizzling Sauce, 367

Gingered Carrots and Chicken, Noodles with, 238–39

-Glazed Carrots and Lamb, 495–96

Rice, Grilled or Roasted Eggplant and Scallions with, 291–92

soup:

with Bok Choy, Soba, and Broiled Fish, 127–28

with Bok Choy, Soba, and Broiled Tofu, 128

Squash Skewers, 70

Mixed Grill with Chimichurri, 460–61

mizuna, 144

Mole Powder, Pinto Bean Pancakes with, 92

More-or-Less Muffuletta, 505–6

More-or-Less Pan Bagnat, 506

More-Vegetable Less-Egg Frittata, 431–32

mozzarella (cheese):

Italian-American Antipasto Salad with Tomato Vinaigrette, 180–81

Panzanella on a Stick, 69

Quick-Pickled Tomatoes with, 58

Tomato and Cheese Pizza, 536

Tomato Carpaccio with, 145

Wheat Berry Salad with Zucchini and, 165–66

White Bean Salad with Zucchini and, 166

Muesli, 277

muffins:

Banana Nut, 533

Pumpkin Coconut, 533

Sweet Potato, 532–33

Muffuletta, More-or-Less, 505–6

mujaddarah, 359

mung beans, 401

mushroom(s), 30

Chicken Livers, and Pasta with Red Wine, 242

cleaning, 418

cooked:

Dry-Pan Style, 418

Fresh and Dried, 419

Simplest, 418–19

Garlicky, Polenta Cakes with, 81–82

Grains and, Lightly Scrambled, 286

Lentil Stir-Fry with Caramelized Onions and, 359–60

with Rice, 360

More-or-Less Pan Bagnat, 506

New “New Joe’s Special,” 477–78

and Pasta Frittata, 212

Pasta with Chicken, Red Wine and, 241–42

porcini:

soaking, 241

Super-Simple Mixed Rice, a Zillion Ways, 287–88

portobello:

Crisp-Crusted, with Lemon Chutney, 86–87

Crisp-Crusted Baked, 87

Grilled Vegetable and Fresh Tomato Lasagna, 224–25

“Pesto,” Steamed or Grilled Artichokes with, 437–38

Provençal Tomato Sauce with Pasta, 217–18

Roasted, Quesadillas, 515–16

Sesame Rice Balls, Baked, 94–95

shiitake:

Baked Mushroom-Sesame Rice Balls, 94–95

cleaning, 418

Japanese Mixed Rice, 288

Pasta with Puréed Red Beans and, 214

Stew with Beef Chunks, 130–31

Stock, 136–37

with Asian Flavors, 137

Vegetables au Vin with Coq, 466–67

mustard:

Relish, 442

Seeds, Pan-Fried Celery Root and Fish with, 450–51

Vinaigrette, 147

Honey, 154

“Nachos,” Greek, with Feta Drizzle, 75

Napa cabbage, in Summer Rolls with Peanut Sauce, 96–97

navy beans, 348

see also white bean(s)

New “New Joe’s Special,” 477–78

New Orleans–style:

BBQ Shrimp with Vinegary Black-Eyed Peas, 380–81

More-or-Less Muffuletta, 505–6

noodle(s), 26, 191–92, 206–11, 234–40, 257–65

Asian-style, choosing, 193

with Broccoli, Beef, and Black Tea Sauce, 260–61

cake, crisp:

with Stir-Fried Greens and Shrimp, 236–37

with Stir-Fried Greens and Tofu, 237

Cold, with Cucumber, Avocado, and Crab, 234–35

with Gingered Miso Carrots and Chicken, 238–39

Paella Made with, 229–30

with Roots and Ribs, 257–58

Sesame, with Spinach and Salmon, 239–40

Sesame Spinach and Tofu with, 240

with Spicy Cabbage and Pork, 259–60

Spicy Cabbage and Tofu or Tempeh with, 260

with Spicy Vegetable Stir-Fry, 206–7

Spinach-and-, “Meatballs,” 264–65

teriyaki:

with Asparagus and Chicken, 210–11

with Asparagus and Edamame, 210–11

Vegetable Fried, 208–9

with Pork, 209

Whole Grain Drop Dumplings, 262

Herbed, 262

see also dumplings; pasta; rice noodle(s); soba noodle(s)

North African–style:

chickpea tagine:

with Chicken and Bulgur, 388–89

with Lamb Shank and Bulgur, 389

Chopped Cauliflower Salad, 167

nut(s), 26

Banana Muffins, 533

Bread-and-, Mayonnaise, 189

-Breaded Squash, 437

Cheese Balls, 57

Fruit and Cereal Bites or Bars, 42

Gorp, Your Way, 39–40

Granola, 276–77

grinding into flour, 527

Muesli, 277

Tofu Balls, 57

see also almond(s); hazelnut(s); peanut(s); pecan(s); pine nut(s); walnut(s)

oat(meal)(s), 269–70

Cardamom-Scented Pear Crisp, 568

Cookies, Chocolate Chunk, 550

Fries, 86

Granola, 276–77

Griddle Cakes, 284–85

groats, 269–70

Baked, Without Measuring, 272

Batch of, 271–72

Softer Batch of, 273

terrific additions to, 272

Mango (or Other Fruit) Crisp, 564

meal, grinding your own, 527

Muesli, 277

Porridge, Sweet or Savory, 274–75

rolled, 269–70

Savory Tomato Crisp, 423

steel-cut, 269–70

Baked, Without Measuring, 272

Batch of, 271–72

Braised Chard and Chicken with, 328–29

Softer Batch of, 273

terrific additions to, 272

Tropical Oatstacks, 552

Whole Grain Drop Dumplings, 262

oils, 26

okra:

Curried Chickpeas and, with Chicken, 388

Roasted Shrimp and, with Tomato Chutney, 446–47

olive(s):

black:

and Black Kale Salad, 150

Brussels Sprouts, Crisp, 61

Garlicky Green Beans, 66

Greek “Nachos” with Feta Drizzle, 75

and Lima Bean Stew, Quick, 359

Tabbouleh, Warm, Fish Kebabs over, 314–15

Tapenade, 151

Bowties with Arugula, Bulgur, Fresh Tomato Wedges and, 226–27

Caramelized Onion, and Goat Cheese Almost Whole Wheat Quick Bread, 530

Cucumbers, and Tuna, Mediterranean Style, 66–67

Garlicky Chard with Pine Nuts and, 425

and Garlic Skillet Pizza, 514

green:

and Egg Tea Sandwiches, 54

Polenta “Pizza” with Stewed Tomatoes and, 306–7

and Squid, 307

Tapenade, 151

More-or-Less Muffuletta, 505–6

olive oil, 26

Breadsticks, 546–47

One-Pot Pasta with Zucchini and Chicken, 242–43

onigiri, 94

onion(s), 29

Caramelized, Olive, and Goat Cheese Almost Whole Wheat Quick Bread, 530

Caramelized, Lentil Stir-Fry with Mushrooms and, 359–60

with Rice, 360

Chapati Turnovers, 524–25

Spiced, 525

Pasta with Caramelized Fennel and, 200–201

Creamy, 200

with Sausage, 201

Red, Pasta with Shell Beans and, 213

Roasted Pork Shoulder with Potatoes, Apples and, 486–87

orange(s), 18

Beer-Glazed Black Beans with Chorizo and, 397

Cold Cucumber and Avocado Chowder with Shrimp, 123

and Fennel Salad with Green Olive Tapenade, 151

Hazelnut Florentines, 551

Pepper, White Bean Pancakes with, 92

Pumpkin Custard, Baked, 574

Sesame Sauce, Seared Bean Sprouts and Beef with, 479

Ziti with Silky Cabbage, Chickpeas and, 215

oshitashi, 239

oven-dried:

cherry tomato(es):

with Balsamic Glaze, 67

Jalapeño Skewers with Maple Glaze, 68

with Soy Glaze, 67–68

Kale or Collards, 422

Tomatoes or Fruit, 422

oyster(s):

Kimchi Pancakes, 456

and Vegetable Pancakes, Korean Style, 455–56

Packages, Provençal Vegetables and Chicken in, 464–65

paella:

Made with Noodles, 229–30

Pared-Down, with Peas, Clams, and Chorizo, 315–16

Red Bean, with Tomatoes, 300–301

Simple, with Eggs, 301

soccarat (crust on bottom of pot) in, 330

Pan Bagnat, More-or-Less, 506

pancakes:

brown rice:

Black Bean, 521

Chile, 521

Scallion, 520–21

Coconut Flapjacks, 285

edamame:

with Miso Drizzling Sauce, 367

with Sesame-Chili Sauce, 367

with Soy Drizzling Sauce, 366–67

Hummus, with Mediterranean Spice Mix, 91–92

Kimchi, 456

Lentil, with Pimentón, 92

Loaded Cornpone, 519–20

Oatmeal Griddle Cakes, 284–85

Pinto Bean, with Mole Powder, 92

Vegetable and Oyster, Korean Style, 455–56

Vegetable and Shrimp, Thai Style, 456

White Bean, with Orange Pepper, 92

pancetta, adding to pasta sauces, 201

Panini, Chocolate-Cherry, 555

Panisses (Chickpea Fries), 85–86

pantry ingredients:

advanced, 30–31

basic, 25–28

panzanella:

Skewered, 68–69

with Mozzarella, 69

with Prosciutto, 69

Whole Grain, 156

paprika, smoked, see pimentón

parboiling vegetables, 414–15

Parfaits, Chocolate-Banana Pudding, 575

Parmesan (cheese), 24, 27

-Breaded Squash, 436–37

Cheese-Nut Balls, 57

Cheesy Roasted Red Pepper and Walnut “Pesto,” 50

Potato and Escarole Salad with Frizzled Meat and, 157

Potato Mini Röstis, 77–78

Quick-Pickled Lima Beans with, 58

Roasted Asparagus and White Bean Soup with, 110–11

Savory Tomato Crisp, 423

Skillet Pizza, Easy, 514

Spinach Frico, 76–77

Tomato and Cheese Pizza, 536

parsley, 28

Chimichurri, 460–61

Pasta with Rich Leek “Pesto,” 220

Spinach-Herb Frico, 76

tabbouleh:

-Stuffed Chard Leaves, 95–96

Warm Olive, Fish Kebabs over, 314–15

parsnip(s), 19

Braised Chicken and, with Pumpkin Seed Sauce, 470–71

Potato Chowder with Lobster and, 122

Spears, Roasted, with Shallot Glaze, 62

Wheat Berries with Braised Beef and, 345–46

White Chili with Chicken and White Root Vegetables, 390–91

pasta, 26, 191–205, 212–34, 241–57

adding meat to sauces for, 201

with Artichokes, 204–5

and Baby Spinach, 205

with Asparagus, Bacon, and Egg, 219

and Beans with Escarole, 114

Bowties with Arugula, Olives, Bulgur, and Fresh Tomato Wedges, 226–27

with Broccoli Rabe and Bread Crumbs, 196–97

and Anchovies, 197

with Caramelized Fennel and Onion, 200–201

Creamy, 200

with Sausage, 201

choosing, 193

with Corn, Chicken, and Salsa Cruda, 244–45

with Cumin-Scented Squash and Lamb, 256–57

Dried Tomatoes and Clams with, 231

with Fennel and Chicken, Risotto Style, 246–47

with Fried Zucchini and Cannellini in Vinegar Sauce, 216–17

Green Olive or Black Olive Tapenade as sauce for, 151

Lasagna, Grilled Vegetable and Fresh Tomato, 224–25

Linguine with Cherry Tomatoes and Clams, 230–31

mac (macaroni):

Black Bean Chili, 247–48

Creamy Cauliflower, 222–23

Pinto Chili, with Beef, 248

“Milanese,” Ma-Ma’s, 233–34

and Mushroom Frittata, 212

Mushrooms, and Chicken Livers with Red Wine, 242

with Mushrooms, Chicken, and Red Wine, 241–42

One-Pot, with Zucchini and Chicken, 242–43

Paella Made with Noodles, 229–30

with pesto:

Any-Herb, 197–98

Herb and Goat Cheese, 198

with Puréed Red Beans and Shiitakes, 214

with Red Peppers and Shrimp Sauce, 227–28

with Rich Leek “Pesto,” 220

Rigatoni, Baked, with Brussels Sprouts, Figs, and Blue Cheese, 221

with Roasted Eggplant and Meat Sauce, 252–53

salads, 169

with Seared Roma Tomatoes and Ricotta, 203–4

with Shell Beans and Red Onion, 213

Shells with Braised Escarole, White Beans, and Sausage, 253–54

with Smashed Peas, Prosciutto, and Scallions, 202

with Smoky Roasted Sweet Potatoes and Bacon, 255

Spaghetti with Seared Radicchio, Steak, and Balsamic Sauce, 248–49

with Tender or Hearty Greens, 199

and Potatoes, 199

with Tomatoes, Tuna, and Capers, 232

with Tomatoes and Shrimp Sauce, 228

tomato sauces for:

All-Purpose, 194–95

Chicken, 251

Duck, 251

Fresh, 195

Garlicky, 195

Meaty, 250–51

Provençal, 217–18

Rib, 251

Sausage, 251

Ziti with Silky Cabbage, Oranges, and Chickpeas, 215

see also couscous; dumplings; noodle(s)

pea(s), 19

Brown Rice Salad with Tomatoes and, 160–61

with Tuna, 161

dried, 348

Gingered, Tea Sandwiches, 53

Lentil Salad with Green Beans and, 172

and Lima Bean Stew, Quick, 358–59

minted:

and Lettuce with Mackerel or Sardines, 447–48

and Mackerel over Grilled or Broiled Romaine, 448

Pared-Down Paella with Clams, Chorizo and, 315–16

Risi, Bisi, e Carote (Rice, Peas, and Carrots), 304

Smashed, Pasta with Prosciutto, Scallions and, 202

Two-Pea Soup with Frizzled Ham, 112–13

pea(s), split, 348

Fritters, 370–71

Carrot-and-, 371

Pot of, 351

adding flavor to, 352

Two-Pea Soup with Frizzled Ham, 112–13

peach(es), 19

Crisp, 564

Fruity Chef Salad with Mixed Herb Dressing, 148

grilled or broiled:

with Grappa Mascarpone, 583

with Maple-Brandy Cream, 583

and Mango Curry, 428–29

with Chicken, 429

Salsa, 46

Watermelon and Tomato Gazpacho with Feta, 106

peanut(s):

butter, in Noodles with Spicy Vegetable Stir-Fry, 206–7

Crispy Rice Treats, 41

Dipping Sauce, 96–97

Gorp, Your Way, 39–40

Mixed Rice, 288

Sauce, Easiest Dal with, 361

Soup with Cabbage and Chicken, 135

Spicy Fried Rice with Bean Sprouts, Chicken and, 322–23

Spicy Fried Rice with Carrots, Pork and, 323

Tofu Wrap, 506–7

Vinaigrette, 159

pear(s):

Crisp, 564

Cardamom-Scented, 568

“Crostini” with Spiced Pecans and Blue Cheese, 56

Jus, Roast Turnips and Duck with, 475–76

Turnovers, 565

Wintertime Chef Salad with Curried Dressing, 148

pecan(s):

Cardamom-Scented Pear Crisp, 568

Couscous Salad with Dried Cranberries and, 162–63

Ma-Ma’s Pasta “Milanese,” 233–34

Nut-Breaded Squash, 437

Savory Tomato Crisp, 423

Spiced, Pear “Crostini” with Blue Cheese and, 56

Tropical Gorp, 40

Vinaigrette, 159

pepper(s), red, 19

Provençal Soup, 104

Roasted, 417

Sauce, 417

and Walnut “Pesto,” 50

and Walnut “Pesto,” Cheesy, 50

and White Bean Dip, 50

Romesco, 463–64

and Shrimp Sauce, Pasta with, 227–28

Warm Pickled Vegetables, 489–90

Pepper(s), Roasted, 417

Sauce, 417

Peruvian-Style Causa Filled with Herbs and Smoked Fish, 444–45

pesto:

any-herb:

with Asian Flavors, 198

Pasta with, 197–98

Bread Crumbs, Fava Gratin with Scallops and, 386–87

Herb and Goat Cheese, Pasta with, 198

Stuffed Semi-Dried Tomatoes, 84

“pesto”:

Portobello, Steamed or Grilled Artichokes with, 437–38

Rich Leek, Pasta with, 220

Roasted Red Pepper and Walnut, 50

Cheesy, 50

Tomato, Baked Fries with, 79

phyllo dough, whole wheat:

Pear Turnovers, 565

Topping, Baked Apricots with, 582

picadillo, pork:

Kale with, 491

Plantain Planks with, 490–91

Picaditas with Potatoes and Chorizo, 342–43

pickled:

Carrot Relish, 115–16

quick-:

Corn on the Cob, 58

Cucumber, Cold Noodles with Avocado, Crab and, 234–35

Green Tomatoes with Mozzarella, 58

Lima Beans with Parmesan, 58

Watermelon with Feta, 58

Vegetables, Warm, Chili-Rubbed Pork with, 489–90

Pico de Gallo, 46

tomatillo, 80–81

pigeon peas, 348

pilafs:

Barley, Green, 297

with Chile and Lime, 297

Couscous, with Apricots, Chickpeas, and Almonds, 296

Fruity Breakfast, 278

Millet, with Apricots, Chickpeas, and Almonds, 295–96

Rice, with Apricots, Chickpeas, and Almonds, 295–96

pimentón (smoked paprika):

Lentil Pancakes with, 92

Panisses (Chickpea Fries), 85–86

Pasta with Smoky Roasted Sweet Potatoes and Bacon, 255

Red Bean Paella with Tomatoes, 300–301

Spanish Gorp, 40

pineapple, 18

Chocolate, Frozen, 584

ham skewers, grilled or broiled:

with Honey-Chile Glaze, 72–73

Spice-Rubbed, 72

Not Your Usual Steak or Chicken Fajitas, 480–81

Wintertime Chef Salad with Curried Dressing, 148

pine nut(s):

Garlicky Chard with Olives and, 425

Topping, Lemon-Blueberry Crisp with, 566

pink beans, 348

pinto bean(s), 349

Beans “Bolognese,” 408–9

Chili con Poco Carne, 398–99

Chili Mac with Beef, 248

Chili non Carne, 399

Cooked Orange, 374

Pancakes with Mole Powder, 92

Pot of, 350–51

adding flavor to, 352

Rancheros, 375

Cheesy, With or Without Eggs, 375

Red Beans, Almost the Classic Way, 404–5

Skillet Carnitas with, 399–400

Tempeh Chili with Soy Sauce, 369

Tofu Chili with Soy Sauce, 368–69

pistachio(s):

Baked Apricots with Phyllo Topping, 582

Beet “Sandwiches,” 83

Coconut-Curry Gorp, 40

Curried Couscous Salad with Dried Apricots and, 163

Ginger Biscotti, 554

Tart with Chocolate Smear, 567

pita(s):

chips:

Baked, 47–48

Greek “Nachos” with Feta Drizzle, 75

Mediterranean Club Sandwich, 500–501

Pockets, Sesame, 544–45

Skillet, 545

pizza, 497, 533–38

Dough, No-Work Mostly Whole Wheat, 533–34

Crunchy, 534

Herbed, 534

Skillet, Easy, 514

Chile-Cornbread, 514

Fennel and Goat Cheese, 514

Olive and Garlic, 514

stuffed (calzone):

with Broccoli, White Beans, and Sausage, 537–38

more fillings for, 538

Tomato and Cheese, 536

toppings for, 535

“Pizza,” Polenta, with Stewed Green Olives and Tomatoes, 306–7

and Squid, 307

plantain:

Chips, Chili-Dusted, with Tomatillo Pico, 81

Planks with Pork Picadillo, 490–91

plum(s), 19

Chicken Salad, 178

Crisp, 564

Poblanos, Charred Stuffed, 435

with Fish, 435

polenta:

Cake, Apricot, 560–61

Cakes with Garlicky Mushrooms, 81–82

Fries, 86

“Pizza” with Stewed Green Olives and Tomatoes, 306–7

and Squid, 307

polpetti, 335

popcorn:

Garlic, 38

Microwave, 38

Seasoned, 38–39

porcini mushrooms:

soaking, 241

Super-Simple Mixed Rice, a Zillion Ways, 287–88

pork, 20, 23

Black Bean Chili Mac, 247–48

Braised Broccoli Rabe and, with Wheat Berries, 346

Braised with Escarole in Caramel Sauce, 455

Cassoulet with Lots of Vegetables, 392–93

Chili con Poco Carne, 398–99

Chili-Rubbed, with Warm Pickled Vegetables, 489–90

Jook with Lots of Vegetables, 130

Kohlrabi Stir-Fry with, 457

Ma-Po Tofu with Tomatoes, 402

Meat-and-Grain Loaf, Burgers, or Balls, 333–34

Mixed Grill with Chimichurri, 460–61

Noodles with Spicy Cabbage and, 259–60

picadillo:

Kale with, 491

Plantain Planks with, 490–91

posole (pork and hominy stew):

Quick, 340–41

from Scratch, 341

rib(s):

Beans and, 407

Noodles with Roots and, 257–58

Tomato Sauce, With or Without Pasta, 251

Shoulder, Roasted, with Potatoes, Apples, and Onions, 486–87

Skillet Carnitas with Pinto Beans, 399–400

Skillet Tamales, 339–40

Spicy Fried Rice with Carrots, Peanuts and, 323

Stew with Green Beans and Oregano, 488

and Sweet Potato Tacos, Spicy, 511

Vegetable Fried Noodles with, 209

see also bacon; ham; sausage(s)

Porridge, Sweet or Savory, 274–75

portobello(s):

crisp-crusted:

Baked, 87

with Lemon Chutney, 86–87

Grilled Vegetable and Fresh Tomato Lasagna, 224–25

“Pesto,” Steamed or Grilled Artichokes with, 437–38

posole (pork and hominy stew):

Quick, 340–41

from Scratch, 341

potato(es):

Braised Chickpea Fritters and Vegetables, 372–73

chowder:

with Dried Tomatoes and Clams, 121–22

with Parsnips and Lobster, 122

for crudités, 44

Curried Tomato Soup with Hard-Boiled or Poached Eggs, 107–8

fries, baked:

with Dried Tomato Ketchup, 78–79

with Tomato “Pesto,” 79

Green Gumbo with Zucchini and, 126–27

Grilled Turkey Hash with Red Wine Glaze, 472–73

Leek Gratin with Buttery Bread Crumbs, 424

Mashed Cannellinis and, with Gorgonzola, 377–78

Parmesan Mini Röstis, 77–78

Pasta with Tender or Hearty Greens and, 199

Peruvian-Style Causa Filled with Herbs and Smoked Fish, 444–45

Picaditas with Chorizo and, 342–43

Provençal Vegetables and Chicken in Packages, 464–65

Roast Chicken and, with Romesco, 463–64

Roasted Pork Shoulder with Apples, Onions and, 486–87

Seafood Pan Roast, Not-So-Classic, 443–44

Smashed, Salad with Escarole, 157

with Hard-Boiled Eggs, 157

with Parmesan and Frizzled Meat, 157

White Chili with Chicken and White Root Vegetables, 390–91

poultry, 20–21, 27

substituting, 23

see also chicken; duck; turkey

processed foods, 6–8, 9, 16

produce, 9, 16–19

in basic pantry, 26

gardening and, 17

seasonal, substituting, 18–19

prosciutto:

adding to pasta sauces, 201

Black Pepper Hardtack, 531

Braised Vegetables with, 485–86

FAP: Fig, Arugula, and Prosciutto Sandwiches, 498

Italian-American Antipasto Salad with Tomato Vinaigrette, 180–81

Melon Skewers, Grilled or Broiled, 73

Panzanella on a Stick, 69

Pasta with Smashed Peas, Scallions and, 202

Provençal (flavors):

More-or-Less Pan Bagnat, 506

Soup, 104

with Anchovies, 104

with Lamb, 104

Tomato Sauce with Pasta, 217–18

Vegetables and Chicken in Packages, 464–65

pudding(s):

Chocolate-Banana, Parfaits, 575

Coconut and Brown Rice, 572–73

Puffed Rice Salad with Chickpeas and Coconut, 183–84

pumpkin:

Apple Tea Sandwiches, 53

Coconut Muffins, 533

Orange Custard, Baked, 574

Pinto Beans Cooked Orange, 374

seed(s):

Charred Stuffed Poblanos, 435

Sauce, Braised Parsnips and Chicken with, 470–71

Whole Wheat Bread, 541–42

Puréed White Beans with Tons of Fresh Herbs, 355

Quesadillas, Roasted Mushroom, 515–16

quinoa, 270

Batch of, 271–72

Baked, Without Measuring, 272

Softer, 273

terrific additions to, 272

Chipotle, with Corn and Black Beans, 310–11

and Shrimp, 311

Porridge, Sweet or Savory, 274–75

and Root Vegetable Salad, 165

Tabbouleh, 164–65

“Tamale,” Giant, with Tomatillo Salsa, 312–13

radicchio, 144

Grilled or Broiled, 415–16

Seared, Spaghetti with Steak, Balsamic Sauce and, 248–49

radish(es):

for crudités, 44

daikon:

with Sesame Oil and Sea Salt, 43

Stir-Fried Bok Choy and, with Crisp Tofu, 426–27

Stir-Fried Celery and, with Chicken, 427

Sushi Rice with Sesame Seeds and, 292–93

Daikon with Sesame Oil and Sea Salt, 43

with Olive Oil and Sea Salt, 43

Walnut Tea Sandwiches, 55

ragu:

Beans “Bolognese,” 408–9

Meaty Tomato Sauce, With or Without Pasta, 250–51

raisins, in Gorp, Your Way, 39–40

ramen, 193

Raspberry Cabernet Sorbet, 576

red beans, see kidney bean(s)

red cabbage, see cabbage: red

red wine:

Cabernet Raspberry Sorbet, 576

Glaze, Grilled or Roasted Turkey Hash with, 472–73

Pasta, Mushrooms, and Chicken Livers with, 242

Pasta with Mushrooms, Chicken and, 241–42

Vegetables au Vin with Coq, 466–67

Refried Black Beans, 354

with Hominy, 354

relishes:

Carrot, 115–16

Mustard, 442

see also chutneys

Reverse Antipasto, 43

Reverse Fondue, 434

rhubarb, 19

Sauce, Fish Nuggets Braised in, 454–55

Strawberry Gratin “Brûlée,” 569

rib(s):

Beans and, 407

Noodles with Roots and, 257–58

Tomato Sauce, With or Without Pasta, 251

rice, 267

types and varieties of, 268–69

white, swapping brown rice for, 296

see also brown rice

rice noodle(s) (rice sticks), 193

with Broccoli, Beef, and Black Tea Sauce, 260–61

cake, crisp:

with Stir-Fried Greens and Shrimp, 236–37

with Stir-Fried Greens and Tofu, 237

Cold, with Cucumber, Avocado, and Crab, 234–35

with Gingered Miso Carrots and Chicken, 238–39

with Spicy Cabbage and Pork, 259–60

Spicy Cabbage and Tofu or Tempeh with, 260

with Spicy Vegetable Stir-Fry, 206–7

Spinach-and-, “Meatballs,” 264–65

teriyaki:

with Asparagus and Chicken, 210–11

with Asparagus and Edamame, 210–11

Vegetable Fried, 208–9

with Pork, 209

Ricotta, Pasta with Seared Roma Tomatoes and, 203–4

Rigatoni, Baked, with Brussels Sprouts, Figs, and Blue Cheese, 221

Risi, Bisi, e Carote (Rice, Peas, and Carrots), 304

risotto:

Lemony Zucchini, 302–3

with Fried Eggs, 303

Pasta with Fennel and Chicken in Style of, 246–47

roast(ed):

Beets, Japanese-Spiced, 427–28

with Honeyed Walnuts, 428

Bell Peppers, 417

Broccoli or Cauliflower with Lemony Tahini Sauce, 420

carrot spears:

with Scallion-Chile Glaze, 62

with Scallion-Ginger Glaze, 62

Chickpeas, 63

Chili-Rubbed, with Warm Pickled Vegetables, 489–90

Garlic, Fast, 421

Mushroom Quesadillas, 515–16

Okra and Shrimp with Tomato Chutney, 446–47

Parsnip Spears with Shallot Glaze, 62

pasta sauces:

Eggplant and Meat, 252–53

Smoky Sweet Potatoes and Bacon, 255

Plantain Planks with Pork Picadillo, 490–91

Potatoes and Chicken with Romesco, 463–64

Root Vegetables and Turkey with Pan Juices, Thanksgiving, 473–74

Shoulder with Potatoes, Apples, and Onions, 486–87

Turkey Hash with Red Wine Glaze, 473

Turnips and Duck with Pear Jus, 475–76

Vegetables, 415

Rolled Cabbage, 331–32

Rolls, Black, with Caraway, 547–48

romaine, 144

Classic (or Not) Caesar Salad, 146

Grilled or Broiled, 415–16

Minted Peas and Mackerel over, 448

Quick Lima Bean and Pea Stew, 358–59

Romano-Broccoli Frico, 77

Romesco, 463–64

root vegetable(s):

Chips, Crisp, 49

for crudités, 44

Noodles with Ribs and, 257–58

pan-cooked grated:

with Crunchy Fish, 440–41

with Sesame Fish, 441

and Quinoa Salad, 165

Roasted, Chowder, 121

Thanksgiving Roast Turkey and, with Pan Juices, 473–74

White, White Chili with Chicken and, 390–91

see also specific root vegetables

röstis, mini:

Apple-Cheddar, 78

Potato-Parmesan, 77–78

rye:

flour, 269

Black Bread with Caraway, 548

Black Pepper Hardtack, 531

Black Rolls with Caraway, 547–48

Prosciutto-Black Pepper Hardtack, 531

Whole, Batch of, 271–72

Baked, Without Measuring, 272

Softer, 273

terrific additions to, 272

sage:

Butter, Whole Wheat Carrot Gnocchi with, 263–64

Walnut Dipping Sauce, 89

salad(s), 141–85

Antipasto, with Tomato Vinaigrette, Italian-American, 180–81

Apple Slaw, 154

with Bacon or Chicken, 154

Asparagus, with Black Olive Tapenade, 151

bean:

Easiest on Planet, 153

varying, 163

Beef, Thai, 181–82

Beet, Roasted, with Peanut Vinaigrette, 159

Black Bean and Corn, 171

Black Kale and Black Olive, 150

bread:

Whole Grain, with Dried Fruit, 156

Whole Grain Panzanella, 156