Blender

This is a good way to use that extra pumpkin or squash you may have roasted. It makes an unusually pleasing soup.

This zesty salsa gets its flavor and green hue from tomatillos. Tomatillos have a tart, citrus-like flavor that works as a zingy accompaniment to fish (see Halibut Enchiladas with Salsa Verde, page 86). When choosing tomatillos, smaller is better. The smaller ones have a sweeter taste. Tomatillos should be green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They are covered by a papery husk that may range from the pale green to a light brown. The husks are inedible and should be removed before use.

I love this soup because it’s my favorite color and the garnishes bump up the fancy factor! It’s also totally seasonal—what could be more autumnal than a pretty pumpkin soup with spiced whipped cream and crispy leeks?

I’m a bean lover but chickpeas are my favorite, so I make them the star of this spicy, satisfying rustic soup. I top off this bowl of comfort with some crispy, crunchy croutons and a drizzle of big fat finishing oil, and it takes me right back to Tuscany!

Sauternes and melon fluff spooned over ripe cubes of cantaloupe make a fabulously mature dessert for a late-afternoon luncheon. When the fruits are at their aromatic best and you want a dessert that is not overly sweet or directed at the kiddies, this comes together with remarkable sophistication.

Miss Ethel Smith was a dedicated member of the Mississippi Daylily Society. Her home was No Mistake Plantation and it was a gathering spot for daylily people. In 1983 Miss Ethel developed the ‘Yazoo Soufflé’ daylily, a ruffle-edged, double, apricot cream flower. Organic daylilies are edible and make a beautiful addition to desserts, like this one, in which cream and apricots are fluffed up. Even though this dessert is really a mousse I call it a soufflé in honor of Miss Ethel’s lilies.

The peas, left whole, pop in your mouth with sweetness in each bite. The whipped salted cream browns underneath the broiler and blankets each spoonful with a froth.

Salsify is the root of a member of the sunflower family, although the plants—also called “goat’s beard”—have a flower that looks more like a giant dandelion. The roots range from inky black to golden orange to turnip white. Salsify carries the nickname “oyster plant” due to its unique flavor, which has often been described as “oystery.” I can’t say I agree, but I do like it. The most popular variety grown for cooking is Mammoth Sandwich Island, which looks like a parsnip. “Scorzanera” is the Godfather-sounding name for black salsify. Both types can be used interchangeably in this recipe. When working with salsify remember to treat it as you would an apple by placing it in water with a little lemon juice in it to keep the salsify from turning brown. Peel it just as you would a carrot, working near the sink, as it produces a milky sap that you will want to rinse off.

We felt so fancy and elegant as children, sipping “virgin” strawberry daiquiris out of beautiful glasses. I still enjoy these without the rum, but when I do add it, I always choose a flavored rum for the delicious tropical fruit flavor it adds.

These days I’m more likely to eat Chili con Carne with flavorful Corn Bread (page 181), but when I was a kid, “Frito pie” was one of our favorite after-school snacks: Place a generous handful of Fritos or other corn chips in the bottom of a bowl, ladle over some hot Chili con Carne, and top with cheddar cheese. Every delicious bite is cheesy, crunchy, and meaty! Mexican chorizo is a fresh (not dried) pork sausage seasoned with chiles; it makes all the difference between this Chili con Carne and more basic versions. This chili is better if it’s made a day ahead.

A giant platter of flautas is a stunning sight on a table, and the contrasting flavors and textures make it a fabulous eating experience as well. Chicken is rolled in corn tortillas and fried until crispy. The flautas are arranged on a platter, topped with a beautiful, pale green sauce that is at once silky and tart, drizzled with luscious Mexican sour cream, and sprinkled with creamy queso fresco. The result is a crunchy, creamy, and chewy burst of divine flavor. Mexican sour cream or crema is the Mexican version of crème fraîche, and both are milder versions of American sour cream. You can find crema in the refrigerated section of grocery stories that carry Latin ingredients. Crème fraîche is thicker, so if you use it instead, stir it well to loosen the consistency before drizzling.

I frequently have friends over to play games at my house, and it’s become a game night tradition that I put out heaping bowls of Pico de Gallo and guacamole along with a big basket of tortilla chips. Pico de Gallo improves with time and I serve it with chips, of course, but also spooned over any red meat, in tacos, or with scrambled eggs for huevos rancheros. For an extra chunky salsa, simply mix all the ingredients together without pureeing. Whatever texture you prefer, the burst of fresh flavor this salsa offers depends on using ripe, in-season tomatoes and lime—never lemon—juice. For a spicier salsa, leave some or all of the seeds in the serrano peppers.

These may resemble traditional Buffalo wings in appearance, but a blend of soy sauce, tahini, ginger, garlic, and Asian chile sauce (available at Asian markets) makes these wings major-killer. This sauce is bangin’ and can be used on grilled anything. Instead of typical celery and blue cheese, a cool side of cucumbers, Greek-style yogurt, and fresh mint finishes this dish.

For all you chile heads looking for a knockout, eyewatering, tongue-tingling sauce, here it is; you may never buy commercially made hot sauce again. But a word to the wise: proceed with caution—this is not meant for wusses. Made from habañeros, one of the fieriest chiles around, this serious sauce achieves the perfect balance between flavor and heat. It’s best to protect your hands with a pair of latex gloves to keep the oils off your skin. Carrot is the secret weapon here; it not only adds amazing orange color but also gives the sauce another layer of flavor, with subtle sweetness and body. Use this hot sauce in Fried “Buffalo Style” Rabbit (page 152) or to fire up Bloody Marys or mayo. This sauce will keep practically forever!

This is my go-to sauce for ribs (see page 146) but it’s also great with wings.

I think Worcestershire has incredible potential. The regular store-bought sauce has great flavor but is too thin and a little light on the palate. So what I’ve done is fortify the bottled stuff with more of the ingredients typically found in Worcestershire sauce to create a thicker, richer version.

Like pesto, this no-cook green sauce can be used in many ways. It’s awesome spooned over grilled vegetables, fish, chicken, pork, and lamb or served as a dip for crudités or focaccia. The parsley sauce can be made ahead of time and refrigerated, but is best when blended at the last minute to keep the deep green color. It’s featured throughout the book in recipes from parsley croutons (page 175) and Roasted Cauliflower (page 186) to Creamy Parsley Dressing (page 87).