2 cans (15.5 ounces each) black, white, or pinto beans or black-eyed peas

1 cup dried breadcrumbs

2 large eggs, lightly beaten

1 teaspoon coarsely ground black pepper

1⁄2 teaspoon garlic powder

Extra Flavorings (see Burger options)

6 good-quality hamburger buns

Drain 1 can of beans, reserving the liquid, and mash the beans in a medium bowl. Drain the second can, add to the bowl with thebreadcrumbs, eggs, pepper, and garlic powder. Stir in Extra Flavorings if using. If necessary, add a little of the bean liquid until the mixture holds together but is not wet. Divide into 6 equal portions and shape into 4-inch patties.

Warm the buns in a 300˚F oven for about 5 minutes. Meanwhile, heat 1⁄4 cup olive or canola oil in a large (12-inch) skillet over medium-high heat. Add the patties and cook, turning only once, until a crisp brown crust forms on both sides, about 6 minutes total. If you’ve chosen a burger that gets topped with cheese, add it now. Cover the skillet, turn the heat to low, and let the burgers continue to cook until the cheese melts. Top the burgers as desired.

Makes 6 burgers

Burger Options
(use these extra flavorings to embellish the basic burger)

• The Classic: Make the burgers without any extra flavoring and cook according to Stovetop or Grill Method, topping the burgers with 6 thin slices of sharp Cheddar cheese when instructed. Stir together 1⁄2 cup mayonnaise and 1 tablespoon coarse-grain mustard; spread over warm buns and dress the burgers with green leaf lettuce, lightly salted tomato slices, and thinly sliced red onion. Serve with ketchup.

• The Southwestern: Mix in 1⁄2 cup prepared salsa, 1 teaspoon ground cumin, and 1⁄4 cup chopped fresh cilantro before forming the burgers. Cook burgers according to Stovetop or Grill Method. Mix 2 mashed avocados with 1⁄2 cup mayonnaise, 2 teaspoons fresh lime juice, and salt and pepper to taste. Spread over warm buns and dress the burgers with lightly salted sliced tomatoes and thinly sliced red onion.

• The Neapolitan: Mix in 1⁄4 cup chopped fresh basil leaves and 1 tablespoon balsamic vinegar before forming the burgers. Cook the burgers according to the Stovetop or Grill Method, topping the burgers with 6 slices mozzarella cheese when instructed. Stir together a generous 1⁄4 cup mayonnaise and 1⁄4 cup pesto. Spread over warm buns and dress the burgers with lightly salted sliced tomatoes.

• The Curry: Mix in 1⁄4 cup chopped fresh cilantro, 1⁄4 cup Major Grey’s chutney (mincing any large mango pieces), and 1 tablespoon curry powder before forming the burgers. Cook the burgers according to the Stovetop or Grill Method. Spread chutney over warm buns. Dress the burgers with cilantro and pickled carrots (4 peeled and coarsely grated medium carrots tossed with 4 teaspoons rice vinegar and a big pinch of salt).

• The Cajun: Mix in 1 tablespoon fresh thyme leaves, 2 tablespoons vegetarian Worcestershire sauce, and 2 teaspoons Cajun spice before forming the burgers. Cook the burgers according to the Stovetop or Grill Method. Dress the burgers with slaw (4 cups shredded cabbage mixed with 1⁄2 cup finely diced bell pepper, 2 thinly sliced scallions, 3 tablespoons mayonnaise, 4 teaspoons cider vinegar, and 2 teaspoons Cajun seasoning).

• The Tahini: Mix in 1⁄4 cup fresh cilantro, 2 tablespoons tahini, 1 teaspoon ground coriander, and 1 teaspoon ground cumin before forming the burgers. Cook the burgers according to the Stovetop or Grill Method. Dress the burgers with tzatziki (1 hothouse cucumber—grated and squeezed dry—mixed with 1 cup 2% Greek yogurt, 2 minced garlic cloves, 4 teaspoons red wine vinegar, and salt and pepper to taste).

• The Five-Spice: Mix in 1⁄4 cup fresh cilantro, 3 tablespoons soy sauce, 2 teaspoons sugar, 2 teaspoons rice vinegar, 1 teaspoon toasted sesame oil, and 11⁄2 teaspoons five-spice powder before forming the burgers. Cook the burgers according to the Stovetop or Grill Method. Spread the buns with Thai sweet chili sauce. Dress the burgers with cilantro sprigs and pickled cucumber (1 thinly sliced hothouse cucumber, 2 tablespoons rice vinegar, 2 teaspoons sugar, and salt to taste).

From Cook without a Book: Meatless Meals, by Pam Anderson.

Adapted from Radically Simple: Brilliant Flavors with Breathtaking Ease  (Rodale) and from Rozanne’s selected articles.

“Bittersweet” Champagne Cocktails

This is a wonderful way to serve inexpensive Prosecco, Cava, or other dry sprarkling wine.

1 bottle dry Prosecco, Cava, or other brut sparkling wine, chilled well

¼ cup Campari

¼ cup freshly-squeezed orange juice

2 to 3 tablespoons Chambord or Cassis

Pour Prosecco (or other sparkling wine) into a large pitcher.  Slowly add Campair and orange juice.  Add enough Chambord (or cassis) until desired sweetness and taste.  Serve in tall champagne flutes.  Serves 6 

Smoked Salmon, Basil & Lemon Quesadillas

Cut into small wedges, these are the perfect New Year’s Eve hors d’oeuvres.  They can be kept warm in the oven.   Also delicious topped with a bit of salmon caviar.

8 (8-inch) flour tortillas

6 ounces whipped cream cheese

8 ounces good-quality smoked salmon

4 ounces goat cheese

½ cup julienned basil

1 large lemon, zested and quartered

4 teaspoons olive oil

Preheat the oven to 250 degrees. Place 4 tortillas on a flat surface.  Spread each with 3 tablespoons cream cheese to completely cover.  Cut the salmon into 1-inch strips and scatter over the cream cheese.  Crumble the goat cheese and sprinkle over the salmon.  Scatter the basil over each, adding a little grated lemon zest and black pepper.  Top each with a second tortilla, pressing down firmly.  Heat 1 teaspoon oil in each of 2 large nonstick skillets. Place 1 quesadilla in each skillet.  Cook over high heat, turning once, until golden, 2 minutes. Transfer to a baking sheet and keep warm in the oven.  Repeat.  Cut each into 8 pieces.   Serve with lemon wedges.  Serves 8 

Prosciutto-Wrapped Grissini with Red Pepper-Cranberry Tapenade 

This unusual tapenade is addictive and can be made days ahead.

 12-ounce jar roasted red peppers

1 cup dried cranberries, unsweetened if possible

1 cup pecans or walnuts, lightly toasted

1 cup freshly-grated Parmigiano Reggiano

1 small cloves garlic

2 to 4 tablespoons olive oil

18 paper-thin slices of prosciutto, room temperature

18 grissini (very thin, long Italian bread sticks)

Drain peppers in a colander and rinse under cold water.  Pat very dry.  Put cranberries, and pecans or walnuts in a food processor and process until blended. Add cheese, garlic and enough oil to make a thick smooth paste.  Season well with salt and black pepper. Cover and chill until ready to use.  Wrap each breadstick with a slice of prosciutto, in a spiral fashion, to cover the top 2/3 of the breadstick. Serve with the tapenade.  Makes 18 (2 cups tapenade)

Chilled Shrimp with Guasacaca Sauce

This vibrant green sauce is from Venezuela.  It is acidic and piquant and delicious drizzled over a pork chop, a salad, little arepas, sliced avocado or as a great dip for chilled shrimp.

1 very ripe avocado, about 10 ounces

¾ cup packed cup chopped cilantro

2 tablespoons chopped onion

1 large clove garlic

¼ cup red wine vinegar

2 tablespoons fresh lime jice

1 to 2 teaspoons finely minced jalapeno

1/3 cup olive oil

1-1/2 cups cold water

Kosher salt to taste

32 large chilled cooked shrimp, tails on

 Scoop out the flesh from the avocado and put in the bowl of a food processor.  Add the cilantro, onion, garlic, vinegar, lime juice and jalapeno and process until smooth. Slowly add the olive oil and water until a thick pourable sauce is achieved.  Add salt and pepper to taste.  Cover and chill.  Serve with shrimp.  Serves 8 (makes 2 cups)

“Secret Ingredient” Spicy Pecans

This recipe uses Thai fish sauce, available in most supermarkets.  Worcestershire sauce may be substituted.

4 cups shelled pecan halves

4 tablespoons unsalted butter

3 tablespoons Thai fish sauce

Salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees. In a large nonstick skillet, melt butter and add 2 tablespoons fish sauce.  Add pecans and stir well.  Add a pinch of salt and lots of freshly ground black pepper and cook 3 minutes, making sure all the pecans are coated.  Transfer pecans to a rimmed baking sheet and bake 10 minutes, stirring often.  Drain on paper towels.  Toss with remaining fish sauce, salt and pepper, if needed.  Makes 4 cups

New Year’s Day Cheese Strata with Prosciutto, Feta & Spinach

This is the best kind of dish to serve for brunch.  You assemble it the night before (or early in the morning) so that the layers –or striations—of bread, cheese, and spinach soak up the egg-and-milk base.  Baked for 1 hour the result is custardy, rich and quiche like.

3-1/2 tablespoons unsalted butter

16 slices firm white sliced bread, crusts removed

8 ounces thinly sliced prosciutto

8 ounces feta cheese, crumbled

4 ounces provolone cheese, shredded

¼ cup finely minced scallions, white and green parts

4 ounces fresh baby spinach

½ cup finely julienned fresh basil

5 extra-large eggs

2 cups half-and-half

½ teaspoon Sriracha or hot sauce

Butter a 12 –x- 7 inch glass or ceramic dish with ½ tablespoon of the butter.  Cover the bottom with 6 slices of bread, plus 1 slice cut in half to fill the spaces.  Evenly cover the bread with half the prosciutto.  Sprinkle with half of the feta, provolone, scallions, spinach and basil.   Repeat to make a second layer.  Cut the remaining 2 bread slices into ¼-inch cubes; scatter on top.  Beat together the eggs, half-and-half, and hot sauce.  Pour over the strata, press down firmly with a spatula. Melt the remaining 3 tablespoons butter and drizzle over the top.  Cover, refrigerate 5 hours, or overnight.  Preheat the oven to 375 degrees. Uncover and bake 1 hour, until golden.  Serves 8 

Nutella Sandwich Cookies

The chocolate-hazelnut spread both flavors the batter and serves as the filling for the “sandwich.” 

13-ounce jar Nutella

2 tablespoons unsatled butter, room temperature

1 extra-large egg

1-1/4 cups self-rising cake flour

Preheat the oven tot 375 degrees.  Line a rimmed baking sheet with parchment.  Beat together ¾ cup of the Nutella, the butter, and egg.  Slowly add the flour until a wet dough forms.  Turn the dough out onto a floured surface and knead gently, adding more flour if necessary;  the dough will be sticky.  Divide the dough  into 18 pieces and roll each into a perfect ball, flouring your hands as you go.  Please several inches apart on the baking sheet.

Bake 12 minutes, until firm. Cool 10 minutes on the sheet.  Using a serrated knife, split each cookie in half horizontally.  Spread each bottom half with 1 teaspoon Nutella. Replace the tops, pressing lightly.  Makes 18 

Lemon Buttermilk Ice Cream

This is a refreshing end to your New Year’s Day brunch.   Serve atop a bowl of sweetened strawberries splashed with Grappa and lemon zest.  I like to add a bit of julienned basil or mint. Serve with Nutella cookies.

2 cups sugar

4 large lemons

1 quart buttermilk

Put the sugar in a large bowl.  Grate the zest of the lemons.  Squeeze the lemons to get 2/3 cup juice.  Add the zest and juice to the sugar, stirring until the sugar dissolves.  Whisk in the buttermilk and add a pinch of salt.  Stir until smooth.  Chill for several hours, then freeze in an ice cream maker according to the manufacturer’s instructions.  Serves 8  

Bill Cosby was right: kids love chocolate pudding. But why should children have all the fun? This pudding is definitely not for the kiddie table: it’s all grown up, a dark, coffee-infused adult treat. I love coffee in any form. It’s in my blood: my great-grandparents on my dad’s side were in the coffee business back in Livorno, Italy. But coffee desserts? Like caffe mocha, the inspiration for this pudding, that’s a totally American concept. Whatever: everybody will finish their broccoli when this pudding is dessert.

These puddings are great served very cold, with a big scoop of crème fraîche (which cuts the fat a little) or whipped cream (which just amps up the whole fat thing in a pretty amazing way).

Karen DeMasco, the pastry chef at Locanda Verde, is a genius big-deal award-winning New York pastry
queen—but she’s also a Midwestern girl at heart, and a Clevelander just like me. That means she loves really
old-school American desserts—and nobody, but nobody, makes a better cookie than Karen. This is her version of
the classic after-school recipe—only much, much better.

This is a really easy dish, but like the name says, it’s
not fast: you need to start at least one night ahead
of time. If you don’t have any brine hanging around
in your freezer, you’ll need to make that two nights
before you plan on serving the pork. You marinate
the meat overnight, and then on the day you’re going
to serve it, it’s all about slow cooking. The advance
work is worth it, though: the meat comes out soft
and succulent, with a crispy edge and a smoky-sweet
flavor.
The crucial secret ingredient in this dish, believe it or
not, is fish sauce. You don’t taste it in the dish (don’t
worry—this isn’t fishy pork), but the natural glutamates
in the sauce (the same stuff you find in MSG in
chemical form) really bumps up the flavor.

You can serve the pork as it is, or you can top it with
barbecue sauce (see the one on page 300) or a vinegar
sauce. I like it as a sandwich on a soft roll. It’s
good no matter what.

Pork butt varies in size from 6 to 9 pounds, so your
weight measure may not be exact here, but that’s
OK: you’ll have plenty of paste and rub.