Photo: Hector Manuel SanchezIn a stroke of pure genius, Darcy transforms the homey, comforting dessert of rice pudding into pie. And why not? Rice pudding is a starchy, creamy delight, so it makes a perfect pie filling—especially when it’s going into a pine nut–flavored crust. Some traditional rice pudding recipes use lots of sweetened condensed milk, but this one uses just 1/3 cup sugar for a not-too-sweet treat.
YieldServes 4 (serving size: about 2/3 cup)To get wide, even strips from all sides, slightly rotate the cucumber and carrot after you remove each ribbon with a vegetable peeler. Thinly slice the slender cores and add to the salad for more crunch.Ingredients1 large navel orange2 tablespoons extra-virgin olive oil2 tablespoons rice vinegar1/4 teaspoon kosher salt1/8 teaspoon cayenne pepper1/2 cup thinly sliced red onion1/4 cup cilantro leaves1 English cucumber, shaved into ribbons with a vegetable peeler (about 2 cups)1 large carrot, shaved into ribbons with a vegetable peeler (about 1 cup)Nutritional InformationCalories 107Fat 7.
How to Make ItStep 1Toss together the eggplant and 1/2 teaspoon of the salt, and let drain in a colander 10 minutes. Rinse; pat dry.Step 2Drain the tomatoes, reserving the oil. Chop the tomatoes to equal 1/2 cup; reserve the remaining tomatoes for another use. Place 2 tablespoons of the oil from the tomatoes in a large nonstick skillet, and heat over medium-high.
How to Make ItStep 1Cook peppercorns and coriander seeds in a small skillet over medium, stirring occasionally, until fragrant, about 4 minutes. Remove from heat; cool 10 minutes. Coarsely crush with a mortar and pestle, or transfer to a ziplock plastic bag and crush with the bottom of a heavy skillet.
How to Make ItStep 1Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. Add butter, honey, 2 eggs, chopped sage, and orange zest to milk mixture; beat at low speed 1 minute or until combined. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
Photo: Hector Manuel SanchezYieldServes 4 (serving size: about 2 cups)This classic French soup is traditionally finished with a dollop of pistou, a nut-free version of pesto, though leftover or store-bought refrigerated pesto is also delicious here. Don’t rinse the canned beans after draining; any remaining starches will help bring the soup together.