Recipe: Red Onion, Red Wine and Prosciutto Confit

2 tablespoons olive oil
2 large red onions, roughly chopped
1 cup fruity red wine, such as Zinfandel
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 ounce trimmed prosciutto, finely chopped
2 tablespoons finely chopped fresh basil
1/2 teaspoon fine sea salt and freshly ground black pepper

Place a large saute pan over medium-low heat and heat the olive oil. When it is hot, add the red onion and sizzle gently, turning occasionally, until softened but not brown--about 20 minutes. Add the wine, vinegar and sugar and cook for about 15 minutes more, stirring occasionally, until most of the liquid has been absorbed but the confit is still juicy. Stir in the proscuitto, basil, salt and a few grinds of pepper. Serve at room temperature or warm through. Keep for up to three days in the fridge. (Stir in the chopped basil just before serving if you plan to refrigerate for more than one day.)

Recipe: My Cheating Sauce

2/3 cup best-quality store-bought mayonnaise
1/2 teaspoon Dijon mustard (optional)
1-1/2 teaspoons finely chopped fresh tarragon, basil, chives, flat-leaf parsley or chervil (or a mixture of two or more)
1 to 2 tablespoons canned or homemade chicken broth, as needed

In a bowl, combine the mayonnaise, mustard (if desired), herbs, salt and pepper. Whisk in the chicken broth a teaspoon at a time until the sauce achieves an agreeable drizzling consistency. Taste for seasoning and drizzle over poultry, fish or vegetables, or pass in a bowl at the table.

Recipe: Paola's Potato and Pasta Soup
From Adventures of an Italian Food Lover: With Recipes from 254 of My Very Best Friends, Clarkson Potter

3/4 cup peeled and diced potato
Sea salt
1 ounce finest quality spaghetti, broken into 1-inch pieces
1 garlic clove, peeled
1 teaspoon black peppercorns
2 tablespoons extra virgin olive oil
2-3 tablespoons grated Parmigiano-Reggiano cheese

Put 2 cups water, the potato and salt to taste in a saucepan. Bring to a boil and simmer for 5 to 8 minutes or until the potato is almost cooked. Add the broken pasta and simmer for 10 minutes more.

Recipe: Tomato, Pistachio and Chorizo Loaf
From Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen, Broadway

1 tablespoon unsalted butter
2 tablespoons sesame seeds
1-1/4 cups all-purpose flour
1 tablespoon baking powder
3 large eggs
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
1/4 cup extra virgin olive oil
1/2 cup plain unsweentened yogurt (preferably whole milk), Greek-style yogurt or buttermilk
3-1/2 ounces Spanish air-dried chorizo, preferably spicy, skin removed if any and diced (substitute cooked Mexican chorizo or pepperoni)

Recipe: Green Tea Smoothie
From The New York Times Country Weekend Cookbook, St. Martin's Press

1-1/2 teaspoons green tea leaves
1-1/2 cups plain low-fat yogurt
2 medium very ripe peaches, pitted and cut into chunks
1 to 3 teaspoons honey
6 ice cubes

Place all ingredients in a blender and process on puree or frappe speed until the ice cubes are completely blended. Serve immediately in a very tall glass.

Recipe: Mojito Salad
From The New York Times Country Weekend Cookbook, St. Martin's Press

For the salad

1/2 cup red onion, halved and thinly sliced crosswise
Juice of 1 lime
1 medium jicama, peeled and cut into matchsticks
1 seedless hothouse cucumber, sliced 1/4-inch thick crosswise
1/2 seedless watermelon, cut into 1-inch cubes
1/3 cup packed fresh mint leaves, thinly sliced

For the dressing

1/2 cup vegetable oil
1/3 cup honey
1/2 cup fresh lime juice (about 2-1/2 limes)
1-1/2 teaspoons sea salt
3 teaspoons light rum, optional

1. To make the salad: marinate the onion in the juice of 1 lime for at least 2 hours or overnight. Combine all salad ingredients in a large bowl.

Recipe: Red Velvet Cupcakes
From The Greyston Bakery Cookbook, Rodale Books

For the cupcakes

2-1/4 cups unbleached all-purpose flour
1-1/3 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup unsweetened cocoa powder
2 eggs
1 cup buttermilk
1 teaspoon distilled white vinegar
1 cup vegetable oil
2 tablespoons (1 ounce) red food coloring
1 teaspoon pure vanilla extract

For the frosting

1 (8-ounce) package cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
4 cups (about a 1-pound package) confectioners' sugar

Recipe: Scrambled eggs with Mexican flavors
From Authentic Mexican: Regional Cooking From the Heart of Mexico, Morrow Cookbooks

3 tablespoons lard, vegetable oil, bacon drippings, fat rendered from chorizo, or even butter
Fresh hot green chiles to taste (roughly 3 chiles serranos or 1 large chile jalapeno), stemmed
1 small onion, diced
1 ripe, medium-large tomato, cored and diced
8 large eggs
About 1 scant teaspoon salt

1. The flavorings. Melt the lard or other fat in a medium-size skillet set over medium heat. For a milder dish, seed the chiles, then chop them finely and add to the skillet, along with the onion and tomato. Cook, stirring frequently, until the onion has softened but is not brown, about 5 minutes. Reduce the heat to medium-low.

Recipe: Horchata (Almond-rice cooler)
From Authentic Mexican: Regional Cooking From the Heart of Mexico, Morrow Cookbooks

6 tablespoons rice
6 ounces (about 1-1/4 cups) blanched almonds
1 inch cinnamon stick
Three 2-inch strips of lime zest (colored rind only), 3/4 inch wide
About 1 cup sugar

1. Soaking the rice and almonds. Thoroughly pulverize the rice in a blender or spice grinder. Transfer to a medium-size bowl and add the almonds, cinnamon stick and lime zest. Stir in 2-1/4 cups of hot tap water, cover and let stand at least 6 hours or, preferably, overnight.

Recipe: Brussels sprouts with mustard glaze
From Vegetables, Lebhar-Friedman Books

3 cups Brussels sprouts
3/4 cup vegetable broth
1 tablespoon whole-grain mustard
Salt and pepper as needed

1. Rinse the Brussels sprouts, drain and trim the stem ends by cutting away a thin slice with a paring knife. Cut a shallow X into each stem. Pull away any loose or yellowed leaves.

2. Bring a large pot of salted water to a rolling boil over high heat. Add the Brussels sprouts and cook until the tip of a paring knife goes into the stem end of the largest Brussels sprout easily, 10 to 12 minutes. Drain in a colander and reserve.