Easy

These crispy toasts are a staple of our kitchen. If you have a sandwich press, you can use it instead of the oven to toast the bread slices.

I get really excited to be able to offer something that other restaurants are not offering, and that our clientele is not familiar with. So I was really excited when I was introduced to Spaghetti alla Gricia, spaghetti with guanciale and—depending on who you ask—maybe onion on a recent trip to Rome, at a trattoria known for traditional renditions of classic dishes, Al Moro. Alla Gricia is also known as “Amatriciana in bianco” because it is a “white,” tomatoless version of that classic pasta dish. This is one case where I feel that substituting pancetta for guanciale just won’t do. If you can’t get guanciale where you live, find a mail-order source for it. It’s worth it. And until the guanciale is delivered, make something else.

This isn’t really a recipe, just a method for toasting almonds, but I felt that it was important to talk about almonds since, as I’ve said, they are my favorite thing to set out before a meal, not to mention to snack on while setting up at work or at home. Toasting the almonds enhances their flavor, and then tossing them with olive oil and sea salt turns them into something really worth eating. We call for toasted almonds in various recipes, such as Burrata with Asparagus, Brown Butter, Guanciale, and Almonds (page 76). Anytime we ask for toasted almonds I suggest you make more than what the recipe calls for, as I know you’ll want some to snack on.

This is our most basic vinaigrette, used to dress many of our salads, and as a starting point to make other dressings, such as the mustard vinaigrette that is spooned over leeks in one of our most popular Mozzarella Bar items, Burrata with Leeks Vinaigrette and Mustard Bread Crumbs (page 72). Because it contains shallots, which can get a bit of an “off” flavor, you don’t want to keep it for more than two or three days.

Dried apricots and dates are mixed with honey, shaped into balls, and rolled in coconut to make a chewy, delectable confection.

These crunchy thyme-flecked nuts are delicious served with sherry and slices of Manchego cheese.

These tangy glazed nuts go perfectly with a glass of sherry.

Tangy olives balance sweet onions and peppers in this salsa. Its tartness is good on different sorts of white fish, such as tilapia.

Cumin seeds contain vitamin E as well as flavonoids, both powerful antioxidants.

Keep this topping in the freezer, in a resealable plastic bag, for up to 2 months; it can be used to make fruit crisps whenever you need a quick dessert. This recipe makes enough for 2 large crisps.

This fluffy cooked meringue makes the best pie topping. It is easiest to beat the mixture with an electric mixer fitted with the whisk attachment.