Muffuletta
If there’s such a thing as a world-class sandwich, this is it. A real muffuletta from Central Grocery is so good that it should be considered a crime to leave New Orleans without having one. The olive salad derives from the Sicilian tradition of marinating still slightly bitter newly brined olives in oil, vinegar, garlic, and other seasonings, including chopped celery, to sweeten and flavor them.
Deep-dish Blueberry Pie with Cream Biscuit Crust
There isn’t much difference between this pie and what we normally call a cobbler, except that this has much more fruit in relation to the crust. The blueberries have no thickeners added to mar their natural flavor and juiciness, so the filling is quite soupy.
ITALIAN KALE PIE (TORTA DI CAVOLO NERO)
In Italy, where they make savory pies from almost every vegetable imaginable, kale is a popular choice, especially in Tuscany where it’s known as cavolo nero or black cabbage. Teamed up with pancetta, onion, garlic, ricotta, eggs, and grated pecorino, its slightly bitter flavor is complemented rather than hidden. This is a great solo dish or delicious accompaniment to plain grilled meat or fish.
Two Salad Pitas
Back when I was in high school, my friend Sandy and I would often grab a commuter train in New Jersey and head to Greenwich Village. We spent $3.00 on lunch at Amy’s on University Place, a vegetarian sandwich and salad shop where we always ordered a salad pita and helped ourselves to the added bonus: coolers of free spring water or mint tea. One of the pitas that follow is filled with a standard Greek salad mixture (like the one at Amy’s) while the other has a Turkish-style eggplant salad that I make all summer long.
REAL STRAWBERRY SHORTCAKE
Here’s a recipe you can literally have on the table less than an hour after you start making it. I love to use really sweet height-of-the-season strawberries for this, but don’t hesitate to try it with other fruit or berries such as peaches, mixed berries, or even fresh figs.
RASPBERRY MERINGUE WEDGE
In the fall of 1986, I was teaching my first career-training intensive baking course at Peter Kump’s New York Cooking school when I learned that Peter’s birthday was a few days away. I asked Gaynor Grant, our registrar, what kind of a cake I should make for Peter, and she told me that he absolutely adored the raspberry meringue cake from Maurice Bonté’s bakery, then the best pastry shop in Manhattan.
Pavlova
This delicate meringue cake is named in honor of the famous Russian ballerina Anna Pavlova (1882 – 1931). Pavlova performed in Perth for only one season, in 1929, to stellar reviews. A few years later the pastry chef at the hotel where she had stayed, the Esplanade, created this meringue and cream cake and named it after her, both because it is light and because it resembles a tutu.