Cookbooks

The eggplant can also be served as an hors d’oeuvre, cut into bite-size pieces.

The grainy mustard and bacon dressing is best when made and served immediately. The artichokes, however, can be prepared in advance.

For the best flavor, use freshly made bread crumbs for this dish because they have a much fluffier texture. Place as many slices of white bread as will comfortably fit in the bowl of your food processor, and pulse the bread until crumbly. Any leftover bread crumbs can be placed in a resealable plastic bag and frozen for future use.

We used acorn squash for this recipe, but other types, such as butternut or pumpkin, work as well.

After cooking the onion rings, keep them warm in a 200°F oven while you finish the remaining batches.

Water or stock can be substituted for any or all of the milk, but milk makes a creamier polenta.

Yuca is a starchy root with tough, brown skin, crisp, white flesh, and a mild flavor. It is also known as cassava.

The secret to cooking okra to a crisp-tender texture is a very hot skillet.

For a garnish, sauté a few sliced cauliflower florets in a bit of butter until tender and lightly golden.

Set out the sour cream, cheese, and corn, and let each person fix his own.

To clean the mushrooms, simply wipe the caps with a damp paper towel; do not rinse, as they will become soggy. Toast the sesame seeds in a dry skillet over medium heat until golden.

Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.