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Radiatore Romesco

You will be amazed at how pureeing fresh tomatoes with canned tomato sauce can enliven the overall flavor of a red sauce. Add a touch of fresh or dried chili pepper, some homemade bread crumbs and ground almonds as thickeners, and you’ve made a simple Romesco sauce. Serve this pasta as a main course with steamed artichokes vinaigrette to start and for dessert, present melon balls chilled in port, with a plate of biscotti for dipping into after-dinner espresso.

Pepper Steak Salad with Tomatoes & Arugula

If you love arugula, double the amount called for here. To make only 1 serving: Broil 4 ounces* of flank steak, rubbed with a mixture of 1/8 teaspoon garlic power, 1/4 teaspoon pepper, and 1/8 teaspoon salt. Use one-fourth of the salad and dressing ingredients (use a pinch of salt). *Because flank steak does not come in small sizes, buy a 1-pound steak, cut it into 4 equal portions and freeze 3 of the portions for future use.

Maple-Orange Baked Acorn Squash

Compact and sturdy, acorn squash serves as both food and plate.

Cinnamon-Apple Bran Muffins

To save a little time in the morning, you can put together all of the dry ingredients ahead of time. Combine all of the ingredients in step 2 and store them in a zip-seal bag in the freezer. When it’s time to make the muffins, preheat the oven, prepare the muffin tins, and continue with step 3.

Evo-Pizza

Far better than what passes for pizza in the United States, this handy "plate" topped with tomatoes, a little bit of cheese, herbs, and various veggies is inspired by pizza I had near Portofino, on the Italian Riviera.