Bay Leaf

Serves 4 In late June, when shelling peas debut for a few weeks, grab as many as you can. They depart as quickly as they arrive. Shucking them as you watch a movie makes it less a chore and more like therapy. Pluck them from their pods by running your finger like a zipper down the open pod and tipping the peas into a bowl. Eat them straight or cook them simply so their flavors pop in your mouth. This easy soup begins with a light broth made from the scraps of a leek simmered with celery, bay leaf, and peppercorns.

8 large bone-in short ribs (about 5 pounds) 3/4 cup milk 5 tablespoons butter 1 large onion 3 ribs celery 3 carrots 3 large Yukon Gold potatoes 4 parsnips 3 cloves garlic 1 small bunch fresh thyme Salt and pepper 2 tablespoons vegetable oil 1/4 cup flour 1 package (1 pound) wide egg noodles 1 can (6 ounces) tomato paste 2 cups red wine 2 cups beef stock 1 bay leaf

Serves 4 Clover Food Lab offers this soup, which is made with its own homemade vegetable stock. 1 tablespoon olive oil 1 onion, chopped 2 carrots, chopped 1 stalk celery, chopped 1 clove garlic, crushed 1 can (15 ounces) whole peeled tomatoes, crushed in a bowl 2 cups (1 pound)

Serves 4 Raw celeriac (celery root) is a favorite in France used in the traditional celeri remoulade salad.But the knobby root is delicious with potatoes, simmered, and then pureed. Add warm milk infused with bay leaf and thyme, and the result is a dish of tasty mashed vegetables surprisingly subtle, elegant, and unusual. ¾   cup whole milk, or more if necessary   1   bay leaf   2   sprigs fresh thyme   2   medium heads celeriac     Generous squeeze of lemon juice   2   large russet potatoes   ...

Serves 8 as an appetizer. These clams, writes Penelope Casas in "Delicioso!" are standard tapas fare along Spain's coast. "The sauce is exceptional for bread dunking," she writes. The 1 1/2-inch aquacultured mahogany littleneck clams from Great Eastern Mussel Farms work especially well in this dish. 3 tablespoons olive oil 1 small onion, finely chopped 3 cloves garlic, finely chopped 4 pounds littleneck clams, rinsed 1/2 cup white...

Serves 4 Even the most hesitant cook will be happy making this vegetable soup. It requires little preparation and cooking time, and turns uncomplicated, nourishing fare into dinner. To start, saute leeks in olive oil and butter with crushed coriander seeds, then add sweet potato, parsnip, turnips, and yellow potatoes to give the pot body and flavor. The soup simmers, almost unattended, with sage and bay leaf. At the table, add a dollop of creme fraiche and sprinkle with parsley.

Serves 8 This slightly soupy dish is a perfect accompaniment to sliced pork tenderloin, spicy sausages, or a swordfish steak. It may be prepared several hours ahead and kept covered at room temperature. Reheat slowly. 2 cups lentils, rinsed 1 medium onion, quartered 1 bay leaf 5 cups chicken stock 1 tablespoon olive oil 1 tablespoon butter 1 large onion, chopped 2 ...

Serves 6 4 cups chopped sea clams 4 cups (32 ounces) bottled clam broth 2 cups water 1/4 onion, finely chopped 4 tablespoons unsalted butter 1 bay leaf 1 teaspoon coarse salt, or more to taste ...

Serves 8 Dale Harris might add lamb, chicken, beef, goat, or pig to the pot. Pumpkin or yam can replace the sweet potato, dasheen can be used instead of yucca, if you can find it. Some chefs substitute cabbage for spinach and others add tomatoes, mild chili peppers, and celery to the vegetable mix. Harris’s stew is garnished with dumplings. This version contains fresh ham hocks or pork shoulder, lots of root vegetables, and spinach. STOCK 1 pound fresh ham hocks or pork shoulder 8 cups water 1 bay leaf ...

Makes about 2 cups 1/2 cup white-wine vinegar 1/4 cup water 1/4 cup sugar 1 bay leaf 1/4 teaspoon whole black peppercorns 1/2 teaspoon coarse salt 1 large white or red onion (about 12 ounces), very thinly sliced (about 2 cups) Stir vinegar, water, sugar, bay leaf, peppercorns, and salt in a saucepan.

Serves 8 2   cups (14 ounces) wild rice   4 ⅔   cups water     Salt and pepper, to taste   1   bay leaf   2   tablespoons butter     Butter (for the dish)   3   tablespoons canola oil   1   onion, chopped   12   ounces button mushrooms, sliced   1   can (14 ounces) chestnuts, drained and chopped   1   tablespoon chopped sage   ½   cup dry sherry   1   bunch scallions, chopped   ...

Serves 6 with leftovers VEGETABLES 2   pounds Brussels sprouts, trimmed and halved   1   pound mixed mushrooms (button, shiitake, baby portobello), trimmed and caps thickly sliced   3   cloves garlic   2   tablespoons canola oil   ½   cup balsamic vinegar   ½   cup water   2   tablespoons butter   2   tablespoons chopped fresh chives     Salt and pepper, to taste   1. Set the oven at 425 degrees.

Serves 6 If you like your chowder thick, remove ½-1 cup of the cooked potatoes and mash them, then return them to the pot. Cut each piece of fish into thirds - quite large pieces - to keep them from breaking up too much during cooking. Jan Quiram uses a can of 2 percent evaporated milk (12 ounces). This version contains heavy cream. 1 ½ pounds skinless, boneless cod, hake, haddock, or cusk, cut into thirds 1 large onion, halved and thinly sliced 1 bay leaf ¼ cup ( ½ stick)

Serves 6 This recipe is based on one from executive chef John Paine of Les Zygomates, with tips from Catheline van den Branden, and advice from the late Julia Child’s books. When Paine makes the dish, he thickens the sauce with pureed carrots and onions simmered in the liquid. Traditional accompaniments are egg noodles or roasted potatoes and peas tossed with butter and parsley. 6 sprigs fresh thyme 1 bay leaf 1 piece (1 inch)

Serves 4 with leftovers Allow time for the dried beans to soak overnight. They take one hour to cook. BEANS 1 tablespoon canola oil 1 onion, chopped 3 cloves garlic, chopped 1 jalapeno , chopped Salt, to taste 1 tablespoon dried ...

Makes 2 cups. 2 cups olives (picholine, Nicoise, kalamata, Gaeta, Manzanilla, Ligurian) 2 tablespoons olive oil 2 teaspoons finely chopped fresh rosemary or thyme 1 teaspoon coriander seeds 1 teaspoon fennel seeds ¼ teaspoon crushed...