Gluten Free

I love making cool, refreshing soups that need no cooking at all on hot summer days. This one is nothing like the classic Indian soup of the same name, but it has a personality all its own. For best results, use the most flavorful, lush summer tomatoes available.

An appetizing, mildly spiced mélange of nourishing beans, grains, and greens, this makes a stellar centerpiece for a soup-based meal. Quinoa is an excellent source of protein, making this practically a meal in a bowl.

Oh, how I adore this soup, which I discovered at The Bakery in New Paltz, New York. A simple Italian classic, this soup has a number of variations, but I find there’s no need to dress up the basic formula. Escarole is a sturdy green that’s too tough for many salads, but it cooks quickly and, combined with cannellini beans, gives an almost buttery scent and flavor to the soup.

A delectable, high-protein puree made of cashew butter and silken tofu forms the base of this nearly instant soup. This soup is good warm, at room temperature, or even chilled, if you have the time to refrigerate it.

Try this with Chocolate-Pecan-Bourbon Pie (page 83).

With just the addition of a single ingredient, this basic recipe can be transformed into pretty much any flavor imaginable. For good ol’-fashioned whipped cream, use the following recipe.

Try this with Chocolate-Raspberry Delight Pie (page 107).

If your family has a favorite kind of fruit pie, this traditional crumb topping is a great way to mix things up on top while keeping the Traditional Pastry Piecrust (page 5) on the bottom. It adds a sweetness and texture that blend wonderfully with a number of fruit pies, including Country Apple Pie (page 19), Blueberry Pie (page 27), and Peach Crumb Pie (page 43), to name just a few. This crumb topping can be made ahead of time and kept in the refrigerator for up to five days before use.

Syrup can be made up to one week in advance; refrigerate in an airtight container until ready to use.

Store shaped caramels in layers between sheets of parchment or waxed paper that have been lightly coated with nonstick cooking spray; keep in an airtight container at room temperature for up to one day. For the best results, avoid making these on a humid day.

Meringues are baked on very low heat so they stay perfectly white. It’s a good idea to check them periodically to make sure they don’t take on color. To test if the meringues are done, try lifting one off the parchment—if it comes away easily, it is ready; if not, continue baking, checking every five minutes. Moisture will cause meringues to soften, so avoid making them on particularly humid days.

This sauce can be refrigerated for up to one week or frozen for up to one month; let cool completely before storing in an airtight container. Thaw frozen sauce completely in the refrigerator.