Make Ahead

This tangy relish is very versatile; try it as a spur-of-the-moment starter with crostini (page 365), or as a quick pasta sauce or sandwich spread. It can also be spooned over broiled white fish, such as flounder or tilapia.

This pressed sandwich—a specialty of Nice, France—is filled with many of the components of the classic Niçoise salad (tuna, olives, and hard-cooked eggs). Weighting the sandwich allows the bread to soak up their flavors as it compresses.

These low-fat morning treats only taste indulgent; all six muffins contain just one egg, and a quarter cup each of dark-brown sugar and oil keeps them surprisingly moist. Raisin-bran cereal soaked in milk lends hearty texture.

Granola is easy to make, and will keep for weeks. Toasting the oats, wheat germ, and walnuts before combining with the other ingredients deepens their flavor and ensures a satisfying crunch.

USING ROASTED PARSNIP PUREE as a base and adding a few fresh herbs results in rich but still light and flavorful biscuits.

THIS RECIPE WAS CREATED TO GO WITH the Red, White, and Green Vegetable “Lasagne” (page 163), but it can be used just as you would any pesto—in omelets, tossed with pasta, or as a savory dip.

HOMEMADE CROUTONS ARE IN A CATEGORY all their own—boxed croutons just can’t compete and are usually full of additives. Given leftover artisanal bread and a few herbs, nothing could be easier. Thrown in a salad or topping a soup, herbed croutons add a satisfying crunch to every dish. Even the most finicky kid will grab a handful to snack on.

THIS LONGTIME PASTA & CO FAVORITE crosses a pretzel with a breadstick. (The word brezel is German for “breadstick.”) Flagship and Just Jack cheeses give the breadsticks a creamy flavor, but you can substitute Gruyère, Cheddar, or Parmesan. Don’t let the thought of making dough intimidate you; it’s easy to get the hang of and worth the effort. You can, however, use pre-made pizza dough; 2 pounds of dough will make 10 breadsticks.

NO THANKSGIVING TURKEY IS COMPLETE WITHOUT a richly flavored gravy, but this is so good you’ll be using it year-round. Unlike most gravies, it can be made ahead to cut down on cooking stress.

THIS IS OUR BASIC RED SAUCE and a recipe you will turn to again and again. It’s one of the most versatile marinara sauces around, topping pasta, homemade pizza, or fresh seafood.

EVERYONE HAS A FAVORITE cranberry sauce recipe, made once a year for Thanksgiving, but cranberry sauce is so versatile it really should be a year-round condiment. This is a longtime Pasta & Co favorite, where dried sour cherries add sweetness and depth to the tart cranberries. You can find sour cherries at specialty stores, often in the bulk food section.

THIS RECIPE BEGAN AS A MARINADE for poached chicken, but it was so delicious we now sell it as a dip. Poured over a wedge of soft Brie cheese or served in a flat-bottomed bowl alongside bread, it makes an easy starter to any meal. A mix of golden and Thompson seedless raisins provides a sweet contrast. See photograph on page 237.

THIS CREAMY SPREAD can be used for breakfast, lunch, or dinner. It adds a tangy element to The Big Omelet (page 210), and spread on bread instead of mayonnaise, it dresses up any sandwich. For an easy appetizer, serve the spread on crostini or with a platter of fresh or grilled vegetables. Artichoke hearts are available in cans or jars, but we prefer canned because they’re brined instead of marinated, lending a milder flavor to the spread. See photograph.

THE SWEET, SMOKY FLAVORS of red peppers are accented with briny olives and feta for a savory spread. We prefer piquillo peppers, which aren’t nearly as spicy as jalapeños but have a bit more heat than red bell peppers, but any jarred red pepper will do. Piquillo peppers are sold in jars and are available at most specialty stores. A perfect spread for artisanal breads and vegetables, it can also be served over grilled meats such as lamb or steak, added to The Big Omelet (page 210), or spooned over a green salad.

MAKING MAYONNAISE FROM SCRATCH is easy and worth the effort; the flavors are much more intense than in store-bought mayonnaise. If you don’t have time to make your own, look for a brand that is free of hydrogenated oils. Mayonnaise easily takes on new flavors, and adding ingredients, such as pesto and wasabi, makes unusual and savory sandwich spreads and vegetable dips.

This spicy mayonnaise adds a kick to any sandwich.