5 Ingredients or Fewer
Spiced Squash and Maple Purée
The sap of maple trees was being used by Native Americans when the very earliest European immigrants arrived. Then it was an all-purpose seasoning, like salt, enlivening the austere diet. Now, with the refinement achieved by boiling and concentrating the flavor of the sap, maple syrup is a uniquely American sweetener. Here it adds just the right subtle note to a colorful puree of butternut squash.
Devonshire Cream
By Jean Jamieson
Dutch Chocolate-Mint Truffles
These truffles have a double dose of mint in the form of fresh mint leaves and Vandermint, a Dutch chocolate-mint liqueur.
Potato and Celery Root Purée
If you plan on preparing this side dish the day before serving, reserve 1/4 cup of the cooking liquid and add it to the puree when reheating it.
Spanish Rice with Zucchini
Can be prepared in 45 minutes or less.
This variation on Spanish rice is wonderful with spicy Southwestern dishes.
By George D. Morrison
Grilled Halibut with Warm Tomato Compote
If you would rather use swordfish or sea bass, by all means do. Whatever the choice, grill some zucchini that have been quartered lengthwise, and toss egg noodles with butter and fresh black pepper. Then finish the meal with sliced strawberries topped with sour cream and brown sugar.
Can be prepared in 45 minutes or less.
Beef Steaks with Peppercorn Sauce
Here's a quick and delicious version of a French-inspired dish.
By Tarla Thiel
Lemon Glaze
By Ann Warren and Joan Lilly
Easy Ricotta Dessert Crème
I like to think of this as instant, guilt-free mousse. Honey-and-almond-laced whipped ricotta makes the perfect topping for the berries of your choice. Try layering the berries and the ricotta in a parfait glass for an elegant and easy dessert.
By Lora Brody
Deviled Eggs
No African-American summer picnic, North or South, would be complete without deviled eggs wrapped in wax paper. I remember that, as a child, part of the fun was unwrapping the eggs and seeing if some of the savory yellow insides had managed to squeeze out onto the paper, in which case I was allowed to lick it off. Years later, I was very surprised to learn that deviled eggs are also a part of the general culinary history of the South. There are even plates especially designed for serving this delicacy. To me they'll always be part of summer fun-hard-cooked eggs taken to the nth power.
By Jessica B. Harris
Parsnips in Maple Mustard Sauce
Can be prepared in 45 minutes or less.
Makes use of the microwave oven.