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Blueberry Muffins

ROLL AND FREEZE: Roll up one or two slices of bacon at a time into tight cylinder, place cylinders in zipper-lock bag, and freeze.

2. Add onion, celery, ½ teaspoon salt, and ¼ teaspoon pepper to fat left in skillet and cook over medium heat until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour, tomato paste, garlic, and thyme and cook until fragrant, about 1 minute. Slowly stir in wine and broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

(optional)

minutes.

Bittersweet

wringing

degrees

SALADS

For stuffed squash with a moist and flavorful filling, we mix

quantity, making them an ideal ingredient for two. We wanted a recipe for a fresh clam sauce that we could serve atop

Diamond sharpening material for electric sharpeners

Stainless-steel interior and fully clad

And even if you cut a recipe down perfectly, the cooking times and temperatures require adjustment—a small roast cooks faster than a larger one. Sometimes, an entire dish needs to be re-engineered from the ground up. Just how do you make a lasagna for two? You certainly can’t use the standard 13 by 9-inch baking dish.

powder and cook until shallot is

recipe. 6 tablespoons extra-virgin olive oil 1 red bell pepper, stemmed, seeded, and cut into 1 by ¼-inch strips 1 pound asparagus, trimmed and cut on bias into 1-inch lengths Salt and pepper 1 shallot, sliced thin 1 tablespoon plus 1 teaspoon sherry vinegar 1 garlic clove, minced 6 ounces (6 cups) baby spinach 4 ounces goat cheese, cut into small chunks

ingredients

pepper, and salt.

to purchase center-

paring knife), or 125 degrees (for medium-rare), about 3 minutes (steaks will be opaque at perimeters and reddish pink

translucent red at center

CHAPTER 12: VEGETABLE SIDE DISHES VEGETABLE SIDE DISHES A-Z Roasted Artichoke Hearts with Lemon and Basil with Fennel, Mustard, and Tarragon with Olives, Bell Pepper, and Lemon Pan-Roasted Asparagus with Toasted Garlic and Parmesan  

WHY THIS RECIPE WORKS: To revamp this cookout classic for two, we ditched the usual pork shoulder in favor of boneless country-style ribs, which have plenty of marbling and are easy to purchase in smaller quantities. To guarantee that our pork offered the big flavor of authentic recipes, we applied a dry spice rub to our ribs. Simmering bacon slices with the ribs infused the pork with smoky flavor. Bottled barbecue sauce ensured that our recipe was effortless, and mixing it with the leftover braising liquid enhanced its flavor. Try to buy country-style pork ribs with lots of fat and dark meat, and stay away from ribs that look overly lean with pale meat, as they will taste very dry after the extended cooking time. If the pork is enhanced (injected with a salt solution), do not brine. If brining the pork, omit salt in step 1. Don’t shred the pork too fine in step 2; it will break up more as it is combined with the sauce. Serve on hamburger buns with pickle chips. ½ cup chicken broth

WHY THIS RECIPE WORKS: For this quick side dish, we wanted to bring out the delicate, vegetal flavor of tender artichoke hearts without extensive hands-on time. Frozen artichoke hearts eliminated the tedious prep work that fresh artichokes required, but the frozen hearts contained a considerable amount of water, which