Lettuce can be a basic term for all greens; in Italy they grow an amazing variety. In America we tend to stick to the same old standbys; in Italy they have fifty varieties of treviso! I am constantly awed at what I find in the Italian markets when I wander around the countryside. Italians like their greens crisp, bitter and colorful, and this style appeals to me. A classic example is arugula. In Italy, some varieties of arugula are large and soft; others, small, crisp and spicy. I happen to like the wild variety, the small, bitter, almost blue-tinged sylvetta.

With the greening of the American food industry, arugula no longer rests in the hands of the Mediterranean farmers. We produce amazing arugula here. Nothing, absolutely nothing, compares to a freshly made salad of arugula and real Parmigiano-Reggiano cheese tossed with great olive oil and sea salt.

Early on in my career I became impassioned by the world of warm salads, which the Italians have enjoyed for centuries. I am particularly enamored with the classic bagna cauda, which I have adapted to my taste. I often wonder why eggs taste better in the hills of Piedmont than in downtown New York. I think pedigree might have something to do with it. In any case, a perfectly poached egg atop a curly endive salad, mixed with freshly picked herbs, pancetta, crispy torn bread croutons, true balsamic vinegar and, of course, that fantastic walnut oil from Abruzzi, is heaven!

I quite like the idea of a colorful, composed salad. Roasted apples, toasted walnuts and freshly made goat cheese, delicately but firmly tossed with lemon juice, good olive oil and black pepper, is an autumnal treat.

Then there is my absolute favorite: the raw vegetable salad. I was a picky and not at all adventuresome eater as a child. I came late to the game of delicious, freshly picked vegetables. Raw beets, asparagus, summer squash and even Brussels sprouts have all entered my daily menus. The only “trick” with raw vegetables is to choose farm fresh. A Brussels sprout gone past its primeis no one’s friend. My first raw salad came in the guise of a shaved black truffle and mâche (lamb’s tongue lettuce) salad — very decadent, and truly delicious. I have tried to enhance my repertoire along this theme. A trick I employ with raw vegetables is to use a lovely and sharp Japanese mandoline. This amazingly simple and precise tool makes quick work of a raw artichoke, caulifloweror turnip, making delicate, tender shavings. Again, tossed with great olive oil and salt, they are transcendent.

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Cool off on a hot summer day with this stove-free soup recipe from The Stocked Kitchen: One Grocery List…Endless Recipes, by Sarah Kallio and Stacey Krastins.

Gazpacho

Serves 6

3 medium tomatoes, diced, or one 15-ounce can diced tomatoes, undrained
One 15-ounce can tomato sauce
2 tablespoons diced shallot or 1/4 cup diced onion
1/2 English cucumber, diced
1/2 bell pepper, seeded and diced
2 stalks celery, chopped
2 tablespoons chopped fresh basil
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper

1. Combine all the ingredients in a blender and pulse until blended to desired consistency.
2. Chill for 1 to 24 hours. Serve cold.

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You only need two things for a great steak: quality meat and a hot grill. (While you’re at it, throw in some kosher salt and freshly ground black pepper for enhanced flavor.) That means the onus of turning out a great steak rests squarely on the shoulders of the hunk of meat that you select. Here’s what to look for:

Color
The color of the meat is a great indicator of how much it’s been aged. Good or bad. Proper aging of steak yields a slightly darker, more brown color. It might not be the prettiest steak in the butcher’s case, but it’s the tastiest, with the richest, deepest flavor. Improper aging — aka steaks that have been sitting in the butcher’s case too long — will look dull, slightly grayish. To recap: good aging – color deepens; bad aging — color fades.

Marbling
Those white flecks in the meat are fat, and fat is flavor! Look for a good quantity and an even distribution of the white stuff to ensure that every bite will be a flavorful one.

Size
When it comes to steak, size definitely matters. If the cut is too thin, it will be difficult to develop a good char on the outside without overcooking the interior. If it’s too thick, you might burn the exterior before the interior reaches a level beyond that of steak tartare. Go for a steak that’s atleast 1/2 inch thick and up to 2 inches thick.

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Whether you’re an urban dweller with a window box, you’ve cultivated an acre of countryside, or you find yourself somewhere in between, planting your own herbs is the perfect way to brighten up your surroundings and your cooking. It’s a great money saver too. A few young plants from your local farmers’ market or garden center will produce fresh herbs all season long and cost the same as one dinky bunch of herbs from the grocery store.

Essentials: If you only have room to grow a few herbs, try these. They grow very well in most environments and are the most commonly used in our kitchen.

• basil
• parsley
• cilantro
• mint
• thyme
• rosemary

If you have the space, add these to your garden:

• dill
• tarragon
• marjoram
• oregano
• chives
• sage

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Whether you’re an urban dweller with a window box, you’ve cultivated an acre of countryside, or you find yourself somewhere in between, planting your own herbs is the perfect way to brighten up your surroundings and your cooking. It’s a great money saver too. A few young plants from your local farmers’ market or garden center will produce fresh herbs all season long and cost the same as one dinky bunch of herbs from the grocery store.

Essentials: If you only have room to grow a few herbs, try these. They grow very well in most environments and are the most commonly used in our kitchen.

• basil
• parsley
• cilantro
• mint
• thyme
• rosemary

If you have the space, add these to your garden:

• dill
• tarragon
• marjoram
• oregano
• chives
• sage

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• Browse more books by Brooke Parkhurst
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San Francisco had some damn good pizza when I was growing up. I played in a lot of pizza joints as a trombone-playing rock ’n’ roller, and Tommaso’s in North Beach was way ahead of the curve. The restaurant has been offering wood-oven pizza since 1935, and hungry customers still line up around the clock to eat at this landmark.

I’ve eaten pizzas all over Italy, and one standout was in the old Milano train station many years ago. I noticed three things: a roaring wood fire, a reluctance to hurry the pie, and dough that was both tender and sticky. The image of that perfect pie has stayed with me, and over the years I have worked hard to replicate the dough. Flour is critical. I’ve tried bread flour, organic pizza flour and Italian hard wheat flour, and I have settled on one that is readily available: King Arthur white organic flour. It is perfect. It does change according to the season, and altitude is a huge factor, as is relative humidity.

I agree with the argument that fresh dough is not as delicious or as imbued with that certain tang as it is when enhanced by adding old dough. Therefore, I find that saving the dough for a day in the fridge helps achieve two things: a crisp crust and a better taste. I want bubbles to appear as the dough bakes, and day-old dough helps to promote those bubbles. Don’t keep the dough in the fridge for longer than a day or it will look like pita.

Yeast is a major factor. I like fresh yeast, but it is sometimes hard to come by. Granular yeast is convenient but has a less interesting flavor. I add some organic unprocessed honey as a feeder for the dough. A little stale organic beer is good as well. Sea salt is important for texture and flavor, and last, the water needs to be fresh. If your water is hard, too warm from the tap or otherwise suspect, use bottled water.

Ovens are an exciting subject. I have used electric, wood-burning, grills, gas, gas/convection, and a new-fangled device with convection and microwave. I find that an oven with a tight seal is not as good as one that has a bit of a gap that allows it to breathe. The addition of a pizza stone is nice, but unnecessary. An old-fashioned perforated pizza pan is good, but a simple baking sheet works well, too. Your oven needs to have constant, regulated heat; always use a thermometer. I worry about the crust more than the top, and always check the pizza’s bottom as it bakes. Timing can be erratic; the first pie is always a tester.

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Look your best for photographs
Unlike photographs taken at events such as weddings or reunions, pictures from a vacation usually do not capture us looking our best. Yet we show them off for years to come. If you know you will be photographed at a special destination or a picturesque spot, make sure that your clothing does not clash with the backdrop. During my trip to India, on the day I visited the Taj Mahal I wore a cream-colored top and scarf that I knew would look great in the photo with the surroundings. This may sound like compulsive planning, but being photographed at one of the wonders of the world is a once-in-a-lifetime experience. I knew that I was going to have those photos forever. You will be thankful for years to come by making sure that at times like these you are wearing something flattering and your hair and makeup look good.

Smart packing tip 1: How to select clothing for travel
Plan ahead and lay out your wardrobe on the bed to begin the “editing” process. I place my shoes on the floor near my potential outfits so that I can mix and match and see how everything works together. Omit items that you can do without to avoid overpacking. Think about ways to maximize what you have by pairing things and layering them, which should allow you to pack even less. For instance, bring a cardigan that can work with a skirt, pants, and a dress. Select a blouse that is versatile enough to go with the pants and the skirts you are bringing. And choose a pair of shoes that look good with all your outfits. Always pack flats for walking and heels for going out to dinner.

Smart packing tip 2: The space-saving, wrinkle-free packing solution
Because I often travel for work, I have gotten packing down to a science. Here is the most effective way to fit more items into carry-on luggage and ensure that they will not be wrinkled upon arrival. Instead of folding each garment, lay them out on top of each other and roll them into one large, compact parcel. Start with one article of clothing and smooth it out on a flat surface. Be sure to smooth away any wrinkles with your hands, since creases will lock into the fabric once it is packed. Place another piece of clothing on top of that one and smooth it out, and so on, stacking them like pancakes until you have assembled a nice flat stack. Fold in the sleeves on top of the pile and carefully roll the entire stack inward, as if it were a yoga mat, into one big roll. Your shoes (tucked in shoe bags) should be placed around the perimeter of your suitcase, with the roll of clothes in the middle. Compress it with your hands before closing the bag. Upon arrival, you will be surprised at how smooth your clothes have remained.

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SAVORY

• Barbecue sauce
• Beef and chicken bouillon cubes
• Bread crumbs
• Curry Powder
• Dijon mustard
• French onion soup (dry mix)
• Fresh vegetables
• Garlic
• Ketchup
• Lemons
• Mayonnaise
• Minced ginger
• Peppercorns
• Pesto
• Pine nuts
• Refrigerated piecrusts
• Rice
• Sea salt
• Sesame seeds
• Soups (canned): asparagus, celery, etc.
• Sour cream
• Soy sauce
• Spaghetti and noodles
• Vegetable broth
• Vinegar
• Worcestershire sauce

SWEET

• All-purpose and self-rising flour
• Bamboo Skewers
• Canned fruit: pineapple, pear
• Cinnamon
• Coconut, shredded
• Condensed milk
• Cornstarch
• Cream
• Cream cheese
• Eggs
• Evaporated milk
• Food coloring
• Fresh fruit
• Gelatin
• Graham crackers
• Honey
• Jams: apricot, strawberry, etc.
• Jell-O
• Marmalade
• Mixed dried fruit
• Mixed spices
• Nutmeg
• Puff pastry and short crust pastry
• Sugar (confectioners’, granulated, superfine, brown)
• Vanilla cake mix
• Vanilla extract

Try These Healthy Recipes from 4 Ingredients
–Asparagus with Balsamic Dressing
–Baked Salmon with Pesto Crust

ABOUT THE AUTHOR
Rachael Bermingham, author of 4 Ingredients: More Than 400 Quick, Easy, and Delicious Recipes Using 4 or Fewer Ingredients (Copyright © 2007 by Meymott Enterprises Pty Ltd PR International Pty Ltd), is the energetic, dynamic, and proud mum of Jaxson and six-month-old twin boys, Bowie and Casey. She has written six bestselling books in the last four years and is regarded as one of Australia’s number one female authors.

Kim McCosker, author of 4 Ingredients: More Than 400 Quick, Easy, and Delicious Recipes Using 4 or Fewer Ingredients (Copyright © 2007 by Meymott Enterprises Pty Ltd PR International Pty Ltd), is the proud mother of three boys (Morgan, eight; Hamilton, five; and Flynn, two), the lady who had the idea and who is now the coauthor of the internationally bestselling 4 Ingredients series, which includes 4 Ingredients, 4 Ingredients 2, and 4 Ingredients Gluten Free.

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Asparagus with Balsamic Dressing
Serves 4

INGREDIENTS
2 bunches asparagus
1/4 c. olive oil
1/4 c. balsamic vinegar
2 vine-ripened tomatoes, diced

Preheat the broiler. Brush the asparagus with some of the oil, then broil for 5 minutes, or until tender. Serve drizzled with combined remaining oil, vinegar, and diced tomato.

ABOUT THE AUTHORS
Rachael Bermingham is the energetic, dynamic, and proud mum of Jaxson and six-month-old twin boys, Bowie and Casey. She has written six bestselling books in the last four years and is regarded as one of Australia’s number one female authors.

Kim McCosker is the proud mother of three boys (Morgan, eight; Hamilton, five; and Flynn, two), the lady who had the idea and who is now the coauthor of the internationally bestselling 4 Ingredients series, which includes 4 Ingredients, 4 Ingredients 2, and 4 Ingredients Gluten Free.

Baked Salmon with Pesto Crust
Serves 4
This is fantastic!

INGREDIENTS
4 salmon steaks (5 ounces each)
1/2 c. pesto
1/2 c. finely grated pecorino cheese
1 lemon

Preheat the oven to 350° F. In a large skillet, sear salmon steaks on each side for 2 minutes. Meanwhile, combine pesto and cheese. Spread over salmon steaks and squeeze fresh lemon juice over the top. Bake for 15 minutes.

ABOUT THE AUTHORS
Rachael Bermingham is the energetic, dynamic, and proud mum of Jaxson and six-month-old twin boys, Bowie and Casey. She has written six bestselling books in the last four years and is regarded as one of Australia’s number one female authors.

Kim McCosker is the proud mother of three boys (Morgan, eight; Hamilton, five; and Flynn, two), the lady who had the idea and who is now the coauthor of the internationally bestselling 4 Ingredients series, which includes 4 Ingredients, 4 Ingredients 2, and 4 Ingredients Gluten Free.