Saute

To peel cipollini onions, immerse in boiling water for a few minutes, then remove with a slotted spoon. Allow to cool slightly; slip off the skins.

This is a quick and delicious side dish for any season, as chicory is available year-round. Radicchio, a red-leaf chicory, adds a contrasting bitter note as well as a splash of color.

Don’t worry if your pan seems overcrowded with the chard; it will quickly wilt and lose most of its volume as it cooks. Cooking the stems a bit longer than the leaves will ensure they become perfectly tender. If you prefer, seed the jalapeño pepper before using.

Brussels sprouts are members of the cabbage family. They are in season from late August through March.

If you cannot find fenugreek seed, this curry is equally satisfying when ground fenugreek is substituted; add with the other ground spices.

You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you’re ready to make the stuffing, up to 1 day more.

To prevent the arugula from wilting, let the chicken cool slightly before serving.

This is an excellent accompaniment to meat or fish; it can also be served as an entrée.

This recipe was developed by Christopher Israel, formerly the chef and a co-owner at one of Bruce Carey’s restaurants.

This recipe is a good way to use any leftover rice you might have; it can easily be doubled.

To remove individual Brussels sprout leaves, cut the stem out of each sprout and gently ease apart all the leaves.

Pappardelle are long, flat, wide noodles; fettuccine or linguine work just as well. We recommend chopping the peas slightly before cooking them; otherwise, they have a tendency to roll off the pasta when you eat.