Sour Cream

Serves 8 If you're hosting or attending picnics or barbecues over the Fourth, balance the burgers, dogs, potato salad, and pie with a crisp, bright coleslaw made with fennel and cabbage. Fennel adds a slight anise taste to coleslaw, which comes from the Dutch word koolsla, meaning cabbage (kool) salad (sla), according to "The Oxford Companion to Food. " Coleslaw can be infinitely varied, from soft savoy cabbage in a gingery vinaigrette to hard green cabbage with lime juice and cilantro for serving with tacos.

Potato nachos Serves 6 Small, waxy potatoes form the base of a cheesy nacho mixture topped with a fresh tomato salsa. 4 pounds medium red potatoes Salt and pepper, to taste 1 1/2 quarts vegetable oil 2 cups grated sharp cheddar 2 cups grated mozzarella cheese 1 cup crumbled queso fresco, ricotta salsa, or feta cheese 6 ounces (2/3 cup) sour cream 2 large ripe tomatoes, cored and chopped 1/2 white onion, chopped 2 tablespoons lime juice 1/2 cup fresh cilantro leaves 1. In a large pot, combine the potatoes with a generous pinch of salt and water...

Makes 1 rectangular cake. FOR THE TOPPING 1/3 cup light brown sugar 1/2 cup granulated sugar 1/2 cup chopped walnuts 1 teaspoon ground cinnamon 1. In a bowl, combine thelight brown and granulatedsugars. 2. Stir in the walnuts andcinnamon and mix well. Set aside. FOR THE CAKE Extra butter (for the pan) 2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda Pinch of salt 1 cup (2 sticks)

Serves 4 The dough for the tart can be made with or without yeast. This version is yeast-free. Either "dock" it, by poking holes all over with a fork, or leave it as is. If undocked, the dough will develop pockets of air as it bakes and rises dramatically, several inches high in some spots. This makes a rustic-looking tart and is fun for kids to watch through the oven window. Bake the pizza on a stone (heat it for at least 30 minutes), or on a baking sheet lined with parchment paper, as we do here.

Makes one 10-inch cake Butter (for the pan) All-purpose flour (for sprinkling) 2 3/4 cups all-purpose flour 1/3 cup cake flour 1/2 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon freshly grated nutmeg 1/2 ...

Serves 8 Flour (for sprinkling) Pastry dough for a 9-inch two-crust pie 7 eggs 2 teaspoons olive oil 1 large Spanish onion, coarsely chopped 1/2 head green cabbage, coarsely chopped Salt and coarsely ground black pepper, to taste ...

Makes 12 These rich, substantial muffins make good use of your less aesthetically pleasing strawberries. BATTER 2 1/2 cups flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 3/4 cup sugar 1 egg 1 cup sour cream 1 teaspoon vanilla extract ...

Makes 1 large cake BATTER Butter (for the pan) Flour (for the pan) 3 cups flour 1/2 teaspoon baking soda 1 teaspoon salt, preferably ultra-fine sea salt 1 3/4 cups fresh blueberries, picked over for stems and leaves 1 cup (2...

Serves 8 MOUSSE 1 1/4 pounds skinless, boneless salmon 6 tablespoons cold water 1 envelope unflavored gelatin 1/2 cup boiling water 1 tablespoon lemon juice 1/2 cup mayonnaise 1 teaspoon hot sauce ...

Serves 12 Lokshen kugel is an important part of Jewish holiday tables. This sweet, creamy, eggy noodle pudding is a standard menu item at the meal next Monday night after a day of fasting on Yom Kippur. My mother, with whom I consult about traditional dishes before I begin cooking, was at the supermarket checkout line in Miami, with ingredients for her pudding on the belt. The woman in line behind her offered some unsolicited advice. “I make the best noodle pudding around,’’ she announced.

WHO Ian Knauer WHAT After nearly a decade at the now-shuttered Gourmet magazine, Knauer spent a year on the Pennsylvania estate his family has tended since the 18th century, and penned "The Farm: Rustic Recipes for a Year of Incredible Food" about his experience. The cookbook, out this week, gives a "modern take on classic farm food," he says. Q. You started out as a stockbroker. How did you wind up at Gourmet? A. When I was a little kid I used to take cookbooks out of the elementary school library and try and cook dinner for my folks,...

Cloumage is fresh curd made from cow's milk at Shy Brothers Farm in Westport. Because the curd's lactic tang goes well in both sweet and savory dishes, local chefs are using it in stuffed quail, cannelloni, frittatas, pizzas, and ice cream. The restaurant EVOO combines Cloumage with lime, cilantro, and mushrooms in lunch panini. "We wanted to name it ‘clouds' because you can do anything with it," says Barbara Hanley, who works at the farm. The name was taken, so she thought Cloumage had an appropriate French ring.

(For honeymoon roast, rancher's pie) 1 sirloin cap roast (about 1 3/4 pounds) 3 tablespoons butter 1/4 cup milk 1/4 cup sour cream 3 onions 2 carrots 2 stalks celery 8 ounces crimini mushrooms 8 red potatoes (about 2 1/2 pounds) 1/4 bunch fresh parsley Handful fresh thyme sprigs 2 cloves garlic 1/4 cup frozen peas Salt and pepper 3 tablespoons canola oil 1 cup red wine 2 tablespoons Worcestershire sauce 1 cup beef or chicken stock

The "honeymoon roast," a small, flat piece of beef, is also called the sirloin cap, and is the ideal centerpiece for a romantic dinner. It's a specialty of Grill 23 & Bar's executive chef Jay Murray, who makes it at home. "It can be sliced into small steaks and it's great cut for two," says Murray, who browns the steaks on one side, turns them, and finishes them in a 325 degree oven for about 20 minutes. At butcher shops, order the meat in advance because the cap isn't typically removed from the sirloin before it is cut. Request a 28-ounce piece with the fat trimmed.

Serves 8 Borscht comes in many guises. Even the spelling of this hearty Eastern European soup has variables (borshch is another possibility). The dish is common in Russia, Lithuania, Poland, and Ukraine, writes Alan Davidson in "The Oxford Companion to Food. " He says that if you use a theory followed by botanists - that the origin of a species is the place that has the largest number of variations - you would credit the Ukrainians for coming up with borscht. This Russian version contains meat, marrow bones, beets, and cabbage.

WHEN JODY ADAMS began working as a line cook at Seasons in the Bostonian Hotel, it was 1983. The notion of celebrity chefs barely existed. Had you told her she might one day be considered one, she might have stopped working just long enough to laugh. Today, Adams has appeared on the Bravo show "Top Chef Masters," won prestigious awards, and written a cookbook. Some celebrity chefs seem in it for the celebrity. Adams is not among them. She hasn't spread herself thin with multiple establishments or tried to establish a presence in other cities.

Serves 6 A lighter take on deep-fried Buffalo wings, these shrimp are the perfect blend of spicy and sweet. On a mild night, skewer the shrimp and grill them outdoors, or broil them 6 inches from the element. Serve with celery sticks or over greens as part of a salad. SHRIMP 1/2 cup (1 stick) butter, cut up 1/2 cup Frank’s or other hot sauce 1 tablespoon honey 1 teaspoon Old Bay seasoning 1/2 teaspoon salt 1 1/2 ...

Serves 8 If you find yourself with lots of leftover mashed potatoes, don't make more. Use them without adding the sour cream and milk listed here, but do add the cheese, chilies, scallions, and remaining ingredients. Bake in a buttered baking dish for 35 minutes or until golden and bubbling. 8   large russet potatoes   2   tablespoons canola oil     Salt and pepper, to taste   8   ounces sour cream   1   cup milk   1   cup frozen corn   1   cup...