Burger Love

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Jalapeño Cheeseburgers with Bacon and Grilled Onions

Ingredients

Spicy Ranch Sauce

• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 cup chopped fresh cilantro
• 6 tablespoons fresh lime juice
• 4 green onions, finely chopped
• 2 tablespoons minced seeded jalapeño chile
• 1/2 teaspoon cayenne pepper

Burgers

• 2 pounds ground beef
• 1 small onion, chopped (about 1 1/4 cups)
• 1/4 cup chopped fresh parsley
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chopped seeded jalapeño chile
• 1 teaspoon salt
  
• 1 teaspoon ground black peper
• 1/4 teaspoon cayenne pepper

Worcestershire-Coffee Glaze

• 1/3 cup light corn syrup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 1 teaspoon instant coffee crystals
• 2 teaspoons (packed) golden brown sugar
• 3 tablespoons butter
• 
  
• 16 bacon slices
• Nonstick vegetable oil spray (Like Pam)
  
• 8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
• 8 lettuce leaves
• 2 cups coarsely shredded sharp white cheddar cheese
• Assorted additional toppings (such as tomato and grilled onion slices)

Preparation

FOR SPICY RANCH SAUCE

• Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.

FOR BURGERS

• Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.

FOR GLAZE

• Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.
• Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
• Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.

Cheddar Burgers With Balsamic Onions And Chipotle Ketchup

Ingredients

Onions

• 1 pound red onions, cut crosswise into 1/3- to 1/2-inch-thick rounds
• Olive Oil
• 3/4 teaspoon coarse kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 2 tablespoons balsamic vinegar

Chipotle ketchup

• 1 cup ketchup
• 1 1/2 teaspoons chopped chipotle chiles from canned chipotles in adobo* plus 2 tabelspoons adobo sauce from can
• 2 teaspoons (or more) balsamic vinegar

Burgers

• 2 1/4 pounds ground beef (15% to 20% fat)
• Coarse kosher salt
• 6 thick slices sharp cheddar cheese
• 6 large English muffins or hamburger buns, split, cut sides grilled
• 6 tomato slices (optional)
• 2 cups fresh spinach leaves

Preparation

For Onions

• Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. DO AHEAD: Can be made 3 days ahead. Cover; chill.

For chipotle ketchup

• Mix ketchup, chiles, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. DO AHEAD: Can be made 3 days ahead. Cover and chill.

For burgers

• Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper. Prepare barbecue (medium-high heat). Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes. Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach, and muffin tops. Serve, passing remaining ketchup separately.
• *Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.

Portobello Burgers with Pesto, Provolone, and Roasted Peppers

This quick vegetarian main course uses meaty portobello mushrooms instead of actual beef. Later in the summer, you can use eggplant in place of the portobellos. To make this burger Vegan, substitute a soy mayonnaise such as Soyannaise and use a Vegan Cheese (Vegan Gourmet Cheese Alternative is a block cheese that melts and tastes great. It comes in a few flavors like Monteray Jack, Cheddar, and Mozzarella.)

Ingredients

• 1/2 cup purchased pesto
• 1/4 cup mayonnaise
• 4 sourdough, whole grain, or ciabatta rolls, split horizontally
• 4 portobello mushrooms, stemmed, dark gills scraped out
• Olive oil
• Roasted red peppers from jar, drained
• 4 cups arugula (about 2 ounces)
• 4 slices provolone cheese

Preparation

• Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
• Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.

Open-Face Crab Burgers with Red Pepper Dressing

The burger's undeniable appeal and infinite flexibility have inspired culinary luminaries like Bobby Flay and Laurent Tourondel to devote entire restaurants to the humble sandwich. And despite what purists might say, some of today's best burgers aren't even made with beef. Patties made of lamb, bison, or seafood (like the crab burgers here) are increasingly popular. Toasted bread, a pita pocket, or even a lettuce leaf are fun stand-ins for the traditional bun. In our homage to the modern burger, the crab patties are served open-face with a spicy red pepper dressing.

Ingredients

dressing

• 1/4 cup mayonnaise (preferably organic)
• 2 green onions, thinly sliced
• 2 tablespoons minced drained roasted red pepper from jar
• 1 tablespoon fresh lemon juice
• 1 tablespoon ketchup (preferably organic)
• 1 tablespoon hot chili sauce (such as sriracha)*
• 1/4 teaspoon finely grated lemon peel

crab burgers

• 1/4 cup mayonnaise (preferably organic)
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 tablespoon ketchup
• 1 teaspoon finely grated lemon peel
• 1 teaspoon hot chili sauce (such as sriracha)*
• 1/2 teaspoon coarse kosher salt
• 2 tablespoons minced drained roasted red pepper from jar
• 1 green onion, thinly sliced
• 1 pound fresh lump crabmeat, picked over
• 1 3/4 cups panko (Japanese breadcrumbs),* divided
• 3 3- to 4-inch ciabatta rolls, halved horizontally
• 2 tablespoons (1/4 stick) butter plus more for rolls
• 2 tablespoons grapeseed oil or vegetable oil
• 6 crisp heart of romaine lettuce leaves, trimmed to 6-inch length

• * Available in the Asian foods section of many supermarkets and at markets.

Preparation

dressing

• Mix all ingredients in small bowl. Season dressing with salt and pepper.

crab burgers

• Whisk first 7 ingredients in large bowl. Mix in red pepper and green onion. Gently mix in crab and 3/4 cup panko. Sprinkle 1 cup panko on rimmed baking sheet. Using 1/4 cup for each burger, shape crab mixture into twelve 3-inch patties. Press into crumbs on sheet to coat both sides; keep crab burgers on sheet. Cover with plastic wrap. Chill at least 1 hour.
• Preheat broiler. Spread cut sides of rolls with butter. Broil rolls, buttered side up, until golden, about 2 minutes; cover.
• Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add burgers to skillet. Sauté until brown, about 5 minutes per side.
• Arrange 1 roll half, cut side up, on each plate. Top each with lettuce leaf, then 2 crab burgers. Spoon dressing over.

Source: Bon Appetit Magazine

Dinner for 10

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Dirty Vodka Martinis

Makes 10

Ingredients

• 2 1/2 cups chilled vodka, divided
• 10 large pimiento-stuffed olives
• 10 tablespoons juice from jar of olives

Preparation

• Pour 1/4 cup vodka into each of 10 chilled Martini glasses. Add 1 olive and 1 tablespoon olive juice to each glass. Serve.

Smoked Trout Crostini with Grilled Fennel and Red Onions

Makes 10 Servings

Ingredients

• 20 1/2-inch-thick diagonal slices crusty baguette
• 20 1/2-inch wedges fresh fennel bulb (from about 2 large bulbs), fronds reserved for garnish
• 20 1/2-inch wedges red onion (from 2 large onions)
• Olive oil
• 3 4 1/2-ounce packages skinless smoked trout fillets,* broken into chunks

Preparation

• On separate baking sheets, arrange bread and vegetables; brush both sides with oil and sprinkle with salt and pepper.
• Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil bread until crisp, about 2 minutes per side if grilled, and 1 to 2 minutes per side if broiled. Grill or broil vegetables until golden and just tender, about 4 minutes per side if grilled, and 3 to 4 minutes per side if broiled. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Add 1/2 cup soda to each glass. Garnish with thyme sprigs and peppercorns.
• Arrange bread, vegetables, and trout on large platter. Garnish with fennel fronds. Serve, allowing guests to assemble crostini.

Homemade Pappardelle with Bolognese Sauce

Makes 10 servings

Ingredients

Bolognese Sauce

• 5 tablespoons butter
• 7 tablespoons extra-virgin olive oil
• 2 cups chopped onions
• 1 1/4 cups chopped celery
• 3/4 cup chopped carrot
• 2 large garlic cloves, chopped
• 2 1/2 pounds ground beef (15% fat)
• 1 1/2 pounds spicy Italian sausages, casings removed
• 3/4 pound bacon, chopped
• 1 1/2 cups whole milk
• 1 1/2 cups dry white wine
• 3/4 cup tomato paste (about 71/2 ounces)
• Homemade Papardelle (see recipe)
• 1 cup freshly grated Parmesan cheese plus additional for passing

Preparation

• Melt butter with oil in heavy large pot over medium heat. Add next 4 ingredients. Sauté until vegetables are soft but not brown, 12 to 14 minutes. Add beef, sausage and bacon. Increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes.
• Cook pasta in very large pot of boiling salted water until just tender but still firm to bite, stirring often, 4 to 5 minutes if cooking immediately or 5 to 6 minutes if previously chilled. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add warm Bolognese and 1 cup cheese. Toss over medium heat until heated through, adding reserved cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.
• Stir in milk, wine, and tomato paste. Reduce heat to low. Simmer until sauce is thick, flavors blend, and juices are reduced, stirring occasionally, about 1 hour 15 minutes. Season with salt and pepper. DO AHEAD Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and chill. Rewarm over low heat.
• Transfer pasta to large shallow bowl. Serve, passing additional cheese.

WHAT TO DRINK

• Pour a medium-bodied red, like the Michele Chiarlo 2007 Barbera d'Asti "Le Orme" ($15, Italy).

Homemade Pappardelle

Makes 2 1/2 to 2 3/4 lbs of pasta

Ingredients

• 5 cups all purpose flour, divided
• 1 1/2 teaspoons salt, divided
• 6 large eggs, divided
• 6 large egg yolks, divided
• 6 tablespoons (or more) water, divided

Preparation

• Place 2 1/2 cups flour and 3/4 teaspoon salt in processor; blend 5 seconds. Whisk 3 eggs, 3 yolks, and 3 tablespoons water in bowl. With machine running, pour egg mixture through feed tube. Blend until sticky dough forms, adding water by teaspoonfuls if dry.
• Scrape dough out onto floured work surface. Knead dough until smooth and no longer sticky, sprinkling lightly with flour as needed if sticky, about 8 minutes. Shape into ball. Cover with plastic wrap and let rest 45 minutes. Repeat with remaining flour, salt, eggs, yolks, and water.
• Divide each dough ball into 4 pieces. Cover dough with plastic wrap.
• Set pasta machine to widest setting. Flatten 1 dough piece into 3-inch-wide rectangle. Run through machine 5 times, dusting lightly with flour if sticking. Continue to run piece through machine, adjusting to next-narrower setting after every 5 passes, until dough is about 26 inches long. Cut crosswise into 3 equal pieces. Run each piece through machine, adjusting to next-narrower setting, until strip is scant 1/16 inch thick and 14 to 16 inches long. Return machine to original setting for each piece. Arrange strips in single layer on sheets of parchment.
• Repeat with remaining dough. Let strips stand until slightly dry to touch, 20 to 30 minutes. Fold strips in half so short ends meet, then fold in half again. Cut strips into 2/3-inch-wide pappardelle. DO AHEAD Can be made 1 day ahead. Arrange pappardelle in single layer on sheets of parchment. Stack sheets in roasting pan. Cover; chill.

Arugula Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts

Makes 10 servings

Ingredients

Caramelized Onions

• 2 tablespoons olive oil
• 1 1/4 pounds red onions, thinly sliced
• 2 tablespoons balsamic vinegar

Candied Walnuts

• 1/3 cup (packed) golden brown sugar
• 1/4 cup water
• 2 tablespoons (1/4 stick) butter
• Large pinch of salt
• 1 1/2 cups walnut halves

Croutons

• 4 cups 1/2-inch cubes crustless country bread
• 3 tablespoons extra-virgin olive oil

Salad

• 5 tablespoons extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 5-ounce packages baby arugula
• 2 5-ounce packages soft goat cheese, broken into 1/2-inch pieces, chilled

Preparation

Caramelized Onions

• Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.

Candied Walnuts

• Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Croutons

• Preheat oven to 350°F. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD Can be made 2 hours ahead. Let stand on sheet at room temperature.

Salad

• Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
• Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.

Affogato Mocha

Makes 12 servings

Ingredients

• 3 pints chocolate ice cream
• 1 1/2 cups finely chopped bittersweet (not unsweetened) or semisweet chocolate
• 1 1/2 cups hot freshly brewed espresso coffee
• 1 1/2 cups dark rum

Preparation

• Divide ice cream among12 dessert bowls or coffee cups. Spoon 2 tablespoons each of chocolate, espresso, and rum over ice cream and serve immediately.

Source: Bon Appetit

Dinner Pugliese Style

While most kids were at summer camp, Donatella Arpaia was riding bikes in Puglia with her cousins. "I have such beautiful memories of Italy," says the New York restaurateur. Like the time she was sitting outside while her grandmother and aunts made the tomato sauce for the year. As the pots bubbled away, Arpaia's grandmother cooked potatoes in the coals of the fire, smashed them in a bowl, then mixed in tomatoes and olive oil. "It was probably the best thing I ever tasted," she says. This was long before the Southern Italian region on the Adriatic Sea became a destination for intrepid foodies, and before Arpaia opened Kefi and Anthos, and Mia Dona, a restaurant inspired by her Puglian heritage.

The region's simple, rustic cuisine comes from respecting Puglia's scarce ingredients. Arpaia, like generations of women before her, had to prove that she had the "warm hands" it takes to make great pasta. The test? Mixing flour, water, olive oil, and salt and seeing if the ingredients would form a smooth dough. As the dough came together, Arpaia's great-aunt showed her how to roll the pasta using an 80-year-old umbrella stick. "She had made it so many times, it was like a sense memory," she says. "She worked with such ease and grace."

This easy, graceful spirit is evident in the region's food: Pasta needs only cauliflower, anchovies, and crispy croutons; a little something wild (like dandelion greens) brings the outdoors to the table; and frying makes almost anything—ricotta, pastry—better. "The beauty of Puglian food is its simplicity," says Arpaia. "It's the kind of food you never get tired of."

Smoky Ricotta Fritters

These fritters are a typical snack in Puglia in Italy. Keep in mind that the ricotta cheese needs to drained overnight.

Serves 6

Ingredients

• 1 15-ounce container ricotta cheese, preferably organic
• 3/4 cup finely grated Pecorino Romano cheese
• 1/2 cup coarsely grated smoked mozzarella cheese
• 3 large eggs
• All purpose flour
• 1 cup (or more) finely grated Parmesan cheese
• Olive oil (for frying)

special equipment

• Cheesecloth

• Ingredient Tips

  If you can find it, buy a brand of ricotta cheese that has a strainer built into the container, which eliminates the need for draining. Look for smoked mozzarella at some supermarkets and at specialty foods stores.

Preparation

• Place sieve over medium bowl; line sieve with double layer of cheesecloth, leaving long overhang. Place ricotta cheese in prepared sieve and wrap cheesecloth around ricotta, squeezing gently to release some of liquid from ricotta. Cover and refrigerate until ricotta has released most of its liquid and cheese is dry enough to form into balls, at least 24 hours and up to 2 days. Discard drained liquid.
• Line baking sheet with plastic wrap or parchment paper. Place drained ricotta cheese in another medium bowl. Mix Pecorino Romano cheese and smoked mozzarella into ricotta. Season to taste with salt and pepper. Add 1 egg; stir to blend. Place flour in small bowl. Whisk remaining 2 eggs in another small bowl to blend. Place Parmesan in another small bowl. Form ricotta mixture into walnut-size balls (about 1 packed tablespoonful for each). Working with 1 cheese ball at a time, dip into beaten egg, then roll in flour, then coat with beaten egg again. Roll cheese ball in Parmesan cheese, coating completely. Place on prepared baking sheet. Repeat with remaining cheese balls. Chill at least 1 hour. DO AHEAD Can be made 4 hours ahead. Cover and keep chilled.
• Pour enough olive oil into large skillet to reach depth of 1 1/2 inches. Lean deep-fry thermometer against side of skillet with bulb submerged in oil; heat oil to 360°F. Working in batches, lower a few cheese balls at a time into hot oil and fry until golden, turning occasionally, 30 seconds to 1 minute. Using slotted spoon, transfer fritters to paper towels to drain. Divide among plates and serve hot.

What to Drink

• Pour an Italian Chardonnay, such as the 2008 Tormaresca Chardonnay from Puglia, with tropical fruity notes (Italy, $12). If you can't find that bottle, try the biodynamic 2008 Alois Lageder "Beta Delta" Chardonnay-Pinot Grigio (Italy, $22). Its blend of aromatic fruit and bright acidity would be delicious with the ricotta fritters.

Toasted Bread with Burrata and Arugula

This appetizer is traditionally made with friselle (ring-shaped rolls). Friselle are baked twice, giving the rolls a very crunchy texture. To soften the bread slightly, it's dipped in water and brushed with olive oil before serving. If friselle aren't available, toasted ciabatta is an easier-to-find substitute.

Serves 6

Ingredients

• 6 3x2-inch pieces friselle or crusty ciabatta bread, halved horizontally
• 5 tablespoons (about) extra-virgin olive oil, divided
• 2 garlic cloves, peeled, halved
• 1 8-ounce ball burrata cheese, cut into 12 wedges (See description below)
• 1 1/2 cups (about) baby arugula
• Finely grated peel from 1 lemon

Preparation

• Preheat oven to 400°F. Fill small bowl with water. Place bread halves, cut side up, on baking sheet; brush bread with 2 tablespoons olive oil. Toast bread in oven until crisp and light golden around edges, about 15 minutes. Remove from oven. Lightly brush each bread half with water (do not soak). Rub cut sides of bread halves with cut sides of garlic halves.
• Place 2 bread halves, cut side up, on each of 6 plates. Drizzle each bread half lightly with olive oil. Top each half with 1 burrata wedge; sprinkle with salt and freshly ground black pepper and drizzle lightly with olive oil. Toss arugula with 1 tablespoon olive oil in small bowl; sprinkle with salt and freshly ground black pepper. Mound arugula salad atop burrata on each bread half; sprinkle each with grated lemon peel and serve.

What to Drink

• Pour an Italian Chardonnay, such as the 2008 Tormaresca Chardonnay from Puglia, with tropical fruity notes (Italy, $12). If you can't find that bottle, try the biodynamic 2008 Alois Lageder "Beta Delta" Chardonnay-Pinot Grigio (Italy, $22). Its blend of aromatic fruit and bright acidity would be delicious with the bread with burrata.

Burrata

Burrata is a soft Italian cheese made from the milk of water buffalo or cows. It comes as a white sphere similar in appearance to regular mozzarella, but burrata has a soft and oozy center that contains mozzarella and cream. The word burrata means "buttery" in Italian, referring to the cheese's buttery taste and texture.

Because the milky center will ooze out once burrata is cut, the cheese is only sold whole; it is traditionally wrapped in asphodel leaves (similar to leeks) but can also be wrapped in plastic. Burrata is available at some supermarkets and at specialty foods stores, Italian markets, and cheese shops. It can keep in the refrigerator for a few days; once cut, burrata should be eaten immediately. It is usually served at room temperature.

Orecchiette with Cauliflower, Anchovies, and Fried Croutons

The croutons found their way into this dish thanks to the frugality of Italian cooks. "Puglians don't throw anything out," says restauranteur Donatella Arpaia. "Any leftover bread is used in the pasta."

Serves 6

Ingredients

• 1 large head of cauliflower (28 to 30 ounces), trimmed, cut into 1-inch florets
• 8 tablespoons extra-virgin olive oil, divided
• 1 pound orecchiette (little ear-shaped pasta) or medium-size shell pasta
• 1 1/2 cups 1/3-inch cubes crusty country-style bread
• 3 medium zucchini, trimmed, cut into 1/3-inch cubes (about 3 cups)
• 3 large garlic cloves, chopped
• 7 anchovy fillets, finely chopped
• 1/2 cup chopped fresh Italian parsley, divided
• 1/3 cup (packed) freshly grated Parmesan cheese plus additional for serving
• 2 tablespoons freshly grated Pecorino Romano cheese

Preparation

• Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil in large bowl to coat. Sprinkle with salt and pepper and spread in single layer on large rimmed baking sheet. Roast until cauliflower florets are tender and beginning to brown in spots, stirring occasionally, about 25 minutes. Cool to room temperature. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Cook pasta in large pot of boiling generously salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 1/3 cups pasta cooking liquid. Set pasta and cooking liquid aside separately.
• Meanwhile, heat 2 tablespoons olive oil in large deep nonstick skillet or large pot over medium-high heat. Add bread cubes and sauté until golden brown and crisp, 3 to 4 minutes. Transfer to small bowl and cool. Reserve skillet or pot.
• Add 2 tablespoons olive oil to same skillet or pot and heat over medium-high heat. Add zucchini and garlic and sauté until zucchini is golden brown and crisp-tender, 3 to 4 minutes. Add cauliflower and anchovies and sauté until heated through, 3 to 4 minutes. Season to taste with salt and freshly ground black pepper. Add drained pasta, reserved 1 1/3 cups pasta cooking liquid, remaining 3 tablespoons olive oil, 1/3 cup parsley, 1/3 cup Parmesan, and Pecorino Romano cheese and toss to coat. Season pasta to taste with salt and freshly ground black pepper. Divide pasta among 6 bowls; sprinkle with fried croutons, remaining parsley, and additional Parmesan cheese and serve.

test-kitchen tip

• Fried zucchini blossoms make a nice garnish for the pasta. Toss the blossoms in flour to coat, then fry them in a large skillet filled with 1/2 cup olive oil heated to 360°F just until they're golden. Drain the fried blossoms on paper towels before placing them on top of the pasta.

Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives

Some Italian cooks would never combine cheese and seafood, but feel free to grate a little Pecorino Romano over the striped bass before serving.

Ingredients

• 2 cups dry white wine
• 1 cup (about) extra-virgin olive oil
• 2 large fresh fennel bulbs with fronds attached, trimmed; bulbs quartered lengthwise, then thinly sliced; fronds chopped and reserved for garnish
• 1 large red onion, halved lengthwise through root end, thinly sliced (about 3 cups)
• 3 1 1/4- to 1 1/2-pound whole striped bass, cleaned, gutted, scaled
• 1/4 cup (about) all purpose flour
• 6 large garlic cloves, peeled, crushed, divided
• 3/4 cup chopped fresh Italian parsley, divided
• 1 pound cherry tomatoes, halved
• 1/2 cup oil-cured black olives, pitted, halved

Preparation

• Position rack in center of oven and preheat to 400°F. Boil wine in medium saucepan until reduced to 1 cup, about 5 minutes. Remove from heat and reserve.
• Generously brush 18x12x1-inch baking sheet with olive oil. Arrange fennel slices in single layer on prepared baking sheet. Top with onion slices in single layer. Sprinkle with salt and freshly ground black pepper. Drizzle 4 tablespoons oil over vegetables.
• Rinse fish inside and out; pat dry with paper towels. Sprinkle fish inside and out with salt and freshly ground black pepper. Lightly dust outside of fish with flour. Pour enough olive oil into extra-large skillet to reach depth of 1/4 inch; heat over medium-high heat until oil is very hot. Working with 1 fish at a time, add fish to skillet and fry until golden crust forms on skin, about 3 minutes per side. Carefully place fish atop vegetables on baking sheet. Gently stuff cavity of each fish with 2 crushed garlic cloves, then 1/4 cup chopped parsley. Pour reserved wine over vegetables on baking sheet.
• Roast fish uncovered until vegetables begin to soften, 35 to 40 minutes. Scatter tomato halves and olives around fish; bake until fish is just cooked through, about 15 minutes longer. Transfer fish to large platter; cover with foil to keep warm.
• Increase oven temperature to 475°F. Continue to bake vegetables uncovered until tender and tomatoes are very soft and beginning to color in spots, about 15 minutes longer.
• Arrange vegetable mixture around fish on platter. Drizzle with 2 tablespoons oil. Sprinkle chopped fennel fronds over fish and serve.

What to Drink

• An Italian Primitivo (a red varietal similar to Zinfandel) would be great with the fish and the pasta. Donatella prefers Primitivo di Manduria, a fruity, spicy style of red produced in Manduria, which is a city (as well as an area) in southern Puglia. She suggests the 2007 Feudi di San Gregorio "Ognissole" Primitivo di Manduria (Italy, $18), a balanced wine with aromas of cherries and strawberries and a spicy finish. If you can't find that specific bottle, look for the 2007 Vinosia Salento Primitivo (Italy, $10), a juicy, fragrant red wine with honey notes.

Dried Fava and Potato Puree with Dandelion Greens

For restaurateur Donatella Arpaia, fava beans were an acquired taste. "When I was a child, I hated them," she says. She's come around to the hearty, healthy bean and has always been a fan of dandelion greens, an ingredient that many Italians believe calms the stomach. Timing note: The favas need to soak overnight.

Ingredients

• 8 ounces dried fava beans (about 1 1/2 cups)
• 1 1/4 cups coarsely chopped peeled Yukon Gold potato (about 5 ounces)
• 3/4 cup coarsely chopped white onion
• 1/2 cup coarsely chopped peeled carrot
• Pinch of salt
• 3 tablespoons extra-virgin olive oil, divided
• 1 bunch dandelion greens (10 to 11 ounces), bottom 2 inches of stems trimmed and discarded, greens cut crosswise in half
• 1 garlic clove, peeled, halved
• Large pinch of dried crushed red pepper
• Freshly grated Parmesan cheese

Preparation

• Place fava beans in medium bowl. Pour enough water over to cover by 2 inches. Cover and let soak at room temperature overnight. Drain fava beans. Peel off outer shell and skin from beans and discard.
• Place fava beans in large saucepan. Add 8 cups water, potato, onion, and carrot and bring to boil, skimming off any foam that rises to surface with large spoon. Reduce heat to medium; add pinch of salt and simmer uncovered until beans are very soft, stirring occasionally and adding more boiling water as needed to keep beans submerged, about 1 hour 45 minutes. Drain. Transfer bean mixture to processor and puree until almost smooth. Season to taste with salt and pepper. Transfer fava bean puree to bowl.
• Heat 2 tablespoons oil in large skillet over medium-high heat. Add dandelion greens, garlic, and crushed red pepper; sauté until greens wilt, about 2 minutes. Season to taste with salt and freshly ground black pepper. Place greens atop fava bean puree. Drizzle with remaining 1 tablespoon oil; sprinkle with Parmesan cheese.

Test-Kitchen Tip

• Keep a pot of boiling water on the stove so you can add boiling water to the beans as needed.

Pastry Twists with Spiced Sugar-Honey Glaze

Restaurateur Donatella Arpaia still remembers the lure of these addictive sweets. "I always got in trouble with my aunt because I would sneak into the kitchen and steal them," she says. Frying the dough in extra-virgin olive oil adds an authentic flavor. You'll need about five cups of oil for frying.

Makes about 20

Ingredients

pastries

• 1 1/2 cups all purpose flour
• 1/4 teaspoon (generous) salt
• 1/8 teaspoon (generous) active dry yeast
• 1/4 cup lard, cut into 1/2-inch cubes, room temperature
• 1/2 cup dry white wine, room temperature
• Extra-virgin olive oil (for frying)

spiced sugar-honey glaze

• 1 cup honey
• 1 cup powdered sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg

special equipment

• Fluted pastry wheel

• Ingredient Tip

  For the best results, dip the pastry twists in a mild-flavored honey, such as orange blossom. An assertively flavored honey will overwhelm the pastry and the spiced powdered sugar.

Preparation

Pastries

• Whisk flour, salt, and yeast in medium bowl to blend well. Add lard and rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture and pour wine into well. Stir with fork until shaggy dough forms. Gather dough together and turn out onto lightly floured work surface. Knead dough until smooth and elastic, adding warm water by teaspoonfuls if dough is dry, about 10 minutes.
• Line large baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/8-inch thickness. Using fluted pastry wheel, cut dough into 1 1/4-inch-wide by 4-inch-long strips. Gently twist each strip in center, forming bow. Place pastry twists on prepared baking sheet. Reroll dough scraps to 1/8-inch thickness and cut out additional strips. Twist strips and place on prepared baking sheet.
• Pour enough olive oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan with bulb submerged in oil; heat oil to 360°F. Working in batches, fry dough twists in oil until golden on all sides, turning occasionally, 2 to 3 minutes. Using slotted spoon, transfer fried pastries to paper towels to drain. Cool completely. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

spiced sugar-honey glaze

• Line another large baking sheet with parchment paper. Bring honey to simmer in medium saucepan. Remove from heat. Cool until just warm. Whisk powdered sugar, cinnamon, and nutmeg in medium bowl to blend.
• Working with 1 fried pastry at a time, dip pastry into warm honey. Lift pastry and shake gently, allowing excess honey to drip back into pan. Roll pastry in powdered sugar mixture to coat. Place on prepared baking sheet. Arrange pastries on platter.

test-kitchen tip

• To avoid coating your fingers in the sticky glaze, use one hand for dipping the pastry twists in honey and the other for rolling the pastry in the powdered sugar mixture.

What to Drink

• Finish the meal with a glass of Moscato, a sweet white wine. Donatella recommends the 2007 Rivera "Piani di Tufara" Moscato di Trani, Dolce (Italy, $15). The wine's spicy raisin notes are complemented by bitter almond flavors and an apricot finish. If that bottle is unavailable, try the 2008 Michele Chiarlo Nivole Moscato D'Asti (Italy, $16), a sparkling Moscato with stone-fruit flavors.

Source: Bon Appetit Magazine