Forks&Corks: Popcorn Soup (Corn Chowder)

Ingredients:
* 1/2 cup butter
* 1 onion, chopped
* 1 tablespoon dried parsley
* 1/4 cup all-purpose flour
* 2 quarts half-and-half cream
* 2 (15.25 ounce) cans whole kernel corn
* salt to taste
* ground black pepper to taste

DIRECTIONS

1. Saute onion in butter with parsley flakes until onion is tender, about 8 minutes.
2. Sprinkle flour over mixture and stir (will be lumpy). Slowly stir in the half and half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes.
3. Add salt and pepper to taste. To serve, ladle into bowls and garnish with popped corn.

Forks&Corks: Easy Salmon

Ingredients:
* 6 (4 ounce) fillets salmon
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1/2 cup water
* 2 tablespoons lemon juice
* 1 cup fresh sliced mushrooms

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9x13 inch baking dish.
2. In a cup, combine salad dressing mix, water and lemon juice.
3. Arrange salmon fillets in a single layer in the prepared baking dish. Pour the water mixture over the top and place the sliced mushrooms over the salmon.
4. Bake, covered, for 15 minutes. Remove cover and bake for an additional 15 minutes, basting with cooking liquids.

Forks&Corks: Beer Butt Chicken

Ingredients:
* 2 whole chickens
* 1 tbsp paprika
* 2 tsp chili powder
* 1 tsp oregano
* 1 tsp salt
* 1 tsp black pepper
* 1/4 tsp cayenne pepper
* 1/2 tsp garlic powder
* 1 tbsp packed brown sugar
* 2 330 mililitres cans beer
* 1 small onion, diced
* 2 cloves garlic diced

Method:

Trim chickens of any excess fat. Rinse inside and out and pat dry. In a small bowl, combine paprika, chili powder, oregano, salt, black and cayenne peppers, garlic powder, and brown sugar; mix well. Run about a teaspoon of the mixture on the inside of each chicken. Rub the remaining mixture over the surface of the chickens. Open beers and pour off about half of the beer; Stuff the onion and garlic into the cans. Ease the chickens over the beer cans, feet down, until chickens are resting on the cans and their legs. The beer cans must remain upright at all times. Scatter a handful of soaked hickory chips over hot charcoal that has ashed over. Place chickens and their beer cans on the grill over the fire. Close lid, leaving vents open. Grill for about 2 hours, or until legs and wings wiggle easily, adding six to eight briquettes to fire every 30 min.

Forks&Corks: Slow Cooker Swiss Steak

Ingredients:
1/4 cup all-purpose flour
salt and pepper to taste
1 1/2 pounds round steak, cut into small pieces
3 tablespoons vegetable oil
3 stalks celery, chopped
1 onion, chopped
3 carrots, shredded
2 cans diced tomatoes with juice
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste

Preparation:

1. In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.
2. Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.
3. Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar.
4. Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.

Forks&Corks: Dublin Coddle

Ingredients:
500g best sausages
250g streaky bacon
300ml/ 1 cup stock or water
6 medium potatoes
2 medium onions
salt and pepper

Preparation:

Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.

Forks&Corks: Stuffed Mackerel

Ingredients:
2 portions of cleaned mackerels,
salt & pepper,
3 mushrooms,
3 spring onions,
1 celery stick,
half a red pepper,
2 tbs. of breadcrumbs,
1 tbs. oil plus extra for brushing on

How to cook:
Wash and dry the mackerel after taking the main bone out. In a pan heat the oil, add the chopped onions, mushrooms, peppers, celery stick, season with salt and pepper. Cook for 5 minutes, then add the bread crumbs, cook for another minute and take off the hob. Stuff the mackerels and use a cocktail stick to hold it together. Brush with little oil and cook in a preheated oven (200C) for about 20-30 minutes. Serve with potatoes and salad or your favourite vegetables.

Forks&Corks: Chicken Paprikash

Ingredients:
4 teaspoons paprika
4 boneless skinless chicken breasts
1 tablespoon butter
cooking spray
1/4 cup onions, diced
1/4 cup dry white wine
1/4 cup chicken stock
8 ounces egg noodles
1/2 cup nonfat sour cream

Preparation:
1. Coat chicken breasts liberally on both sides with the paprika. Coat a non-stick skillet with cooking spray and heat over medium-high. Add the butter.
2. When melted, add chicken breasts and sauté until lightly browned on both sides; about 4 minutes. Remove to a serving platter. Cover with foil to keep warm.
3. Add the onion to skillet and sauté for 1 minute. Add wine, stirring to scrape up any brown bits in the pan. Increase heat to high and reduce wine to half. Stir in chicken broth and bring to a boil.
4. Lower heat and add chicken breasts back to the pan. Cover and simmer until chicken is tender; about 10 minutes.
5. Meanwhile in a large saucepan of boiling salted water, cook noodles until just tender; 3-5 minutes. Drain.
6. Transfer noodles to a serving platter. Remove the chicken from the sauce and arrange on top of the noodles. Whisk sour cream into sauce in skillet until smooth.
7. Cook and stir until sauce thickens slightly; 2-3 minutes. Spoon sauce over chicken.

Forks&Corks: Quick Soda Loaf

Ingredients:
1 cup flour; 1 egg, 2 tablespoons vegetable oil; 250 ml yoghurt; ½ teaspoon baking soda; 100 g brined white cheese.

Preparation:
Dissolve the soda into the yoghurt; add the egg, the oil, the salt and the crushed cheese. Finally add the flour, stirring constantly with a wooden spoon, without kneading by hand. Generously grease a small baking dish and pour the mixture in. Bake for about 30 minutes.

Forks&Corks: Eggplant Parmesan

Ingredients:
2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds
3 1/4 teaspoons salt
5 lb plum tomatoes
1 1/2 cups plus 3 tablespoons olive oil
2 large garlic cloves, finely chopped
20 fresh basil leaves, torn in half
3/4 teaspoon black pepper
1/4 teaspoon dried hot red pepper flakes
1 cup all-purpose flour
5 large eggs
3 1/2 cups panko* (Japanese bread crumbs)
2 oz finely grated Parmigiano-Reggiano (2/3 cup)
1 lb chilled fresh mozzarella (not unsalted), thinly sliced

Preparation:
Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.

While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Coarsely chop tomatoes, then coarsely puree in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.

Put oven rack in middle position and preheat oven to 250°C. Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.

Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.

Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.

Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.

Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

Forks&Corks: Gyuvetch

Ingredients:
2 tbsp Oil; 900g/2lb Braising Steak, cubed; 1 Large Onion, chopped; 600ml/20fl.oz. Fresh Beef Stock; 1 level tbsp Paprika (check ingredients); 225g/8oz Rice; 100g/4oz Mushrooms, halved; 4 Large Tomatoes, chopped; 100g/4oz Whole Olives; 25g/1oz Butter; 1 tbsp Sugar; Salt and Black Pepper ; Freshly chopped Parsley to serve

Preparation:
Preheat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a large saucepan, add the meat and brown on all sides. Add the onions, stock, paprika and rice, mix well then bring to the boil, reduce the heat and simmer for 15 minutes. Add the mushrooms, tomatoes, whole olives, butter, sugar, salt and pepper, mix well and cook for further 5 minutes. Transfer to an ovenproof casserole, cover and bake for about 45 minutes. Sprinkle with parsley just before serving.

Forks&Corks: Mackerel in Wine, Tomato Sauce

Ingredients:
2 medium size onions, chopped
2 garlic cloves - chopped
3 medium tomatoes peeled and chopped (or half tin chopped tomatoes)
chopped parsley
2 cleaned and boned mackerels
1/2 cup White Wine
2-3 tbsp oil

Preparation:
Saute the onion in oil for 5 minutes, add the tomatoes, wine, chopped garlic, salt and pepper. Simmer for 15-20 minutes. Spread 1/2 of the sauce evenly in baking dish. Place the mackerels on top. Cover with the remaining souce. Preheat oven to 190C and bake for 35 to 40 minutes.

Forks&Corks: Stuffed Aubergines (Imam Bayaldy)

Ingredients:
4-5 eq. sized aubergines, 5-6 tomatoes, 5 onions, 2 carrots, 1 celery, 4-5 cloves garlic, half a lemon, 1 bay leaf, 3 spoonful breadcrumbs, parsley, peppers, half a cupful sunflower oil, salt.

Preparation:
Separate the stalks from the aubergines and carefully hollow them. Cook in oil and some water and stuff with a mixture prepared as follows: brown the finely chopped onions in same oil. Add the grated carrots and celery and when tender, also the grated tomatoes, finely chopped garlic and parsley, the bay leaf, pepper and salt. Stuff the aubergines, top with a slice of tomato and sprinkle with breadcrumbs. Bake in a moderate oven. Serve cold garnished with slices of lemon.

Forks&Corks: Tarator (Cold Cucumber Soup)

Ingredients:
500 g yoghurt; 1 cup water; 1 or 2 diced cucumbers a couple of spoonfuls chopped dill; salt, vinegar and oil to taste; garlic (optional); a couple of spoonfuls chopped walnuts (optional)

Preparation:
Mix all the ingredients and serve cold in a soup dish. Use enough water so the soup is about the consistency of milk. Add a couple ice cubes if it's not cold, but keep in mind that if you add them you need to use less water.

Note: In Some regions of Bulgaria people like to add a spoonful of chopped walnuts to each portion right before it is served.

Forks&Corks: Lentil Stew

Ingredients:
1 cup continental lentils
1 large onion, finely chopped
2 medium carrots, finely chopped
3-4 garlic cloves, peeled and cut into small chunks
1-2 tbsp vegetable oil
1 tin tomatos in rich tomato sauce or 2-3 large tomatos peeled and cut into small chunks
1 cup stock (chicken, vegetable or pork)
1 tbsp chubritza (possible substitute - oregano)
salt & pepper
1 tbsp cornflour or flour mixed with a little water

Chef's twist - Optional:
2-3 celery stalks cut into small pieces, sausages

Cooking Method:
Wash the lentils and boil in slightly salted water for about 20-25 minutes following the instructions on the packed.

While the lentils are cooking heat the oil in a lidded pan, sautee the onions, carrots and celery, if using, for about 5 minutes, add the stock and simmer for about 10 minutes, then add the cooked and drained lentils, the tomatos and the garlic to the pan and simmer for another 10-15 minutes. Add the cornflour to thicken the dish, season with salt, pepper and chubritza. Take off the heat and leave for a few minutes to cool before serving.

If using sausages, cook according the instructions on the packet, and add to the stew when serving.

Forks&Corks: Shoppe Style Cheese

Ingredients:
1 Lbs Bulgarian white cheese, 3Tbsp butter, 1-2 tomatoes, 1-2 green peppers, freshly ground black pepper, paprika, 5 eggs.

Preparation:
Cut the cheese into five equal slices and place into butter-lined (earthenware) bowls. Top with tomato slices, pepper rings and some of the butter. Bake in a preheated oven for about 5-6 min. Break one egg a top of each bowl and add the remaining butter with pepper and paprika. Bake until a thin crust is formed. Serve the dish hot, garnished with slices of tomato, parsley or salsa, as desired.

Forks&Corks: Chocolate Cake

Ingredients:
1¼ cup (170 g) flour; 2 tablespoons unsweetened cocoa powder (dutched/dark); 2 teaspoons baking powder; 1 cup (200 g) sugar; 1 tablespoon vanilla essence; ½ cup (1.2 dl) milk or water; ½ cup (1.2 dl) vegetable oil (flavorless)
2 eggs
Ingredients for frosting
2/3 cup (1.6 dl) heavy cream or whipping cream; 9 oz (260 g) semisweet chocolate (40-50% cocoa)
Preparation
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Grease a 9 inch (23 cm) cake tin. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl. Add milk/water, vegetable oil and eggs. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).
Frosting
Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens, if needed in the fridge. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting. This cake should have room temperature when served.

Forks&Corks: Cream Zucchini Soup

Ingredients:
2 medium zucchini (400 g), washed, cut in cubes
2 medium potatoes (225 g), washed, peeled, cut in cubes
1 large onion (200 g), peeled and chopped
1 tbsp butter or oil
1 tbsp paprika
2 cubes chicken stock
1 litre plus half cup water
4 garlic cloves, minced or chopped
1 tbsp dill (either fresh or dill weed)

PREPARATION:

Heat the butter or oil in a 1.5 l lidded pan, add the onions and stir to cover with butter, sprinkle the paprika and stir to coat the onions, add the zucchini and potatoes and stir well, add the water and the stock cubes, cover and simmer for about 15 minutes.

Take off the hob, stir in the minced garlic and the dill, cool for 10 minutes. Drain the liquid (and keep!!!), puree the vegetables in a food processor or use the puree attachment of your mixer, combine with the liquid, stir well ... enjoy!

Forks&Corks: Egg-Filled Tomatoes

Ingredients:
1 kg tomatoes, equal in size; 125 gr. fresh butter; 10 eggs; 150gr. cheese; black pepper, salt to taste.

Preparation: Wash the tomatoes, cut off a "lid" on each of them and scoop the pulp from tomato, leaving a thick shell. Let the scooped tomatoes drain a bit, place them in a buttered pan and salt them. Place one small lump of butter in each tomato and top it with an egg. Bake for about 20 minutes. Serve with grated cheese and some black pepper on top.

Forks&Corks: Meatball Soup

Ingredients:
* 1 lb Ground beef
* 1/2 Bunch green onions, sliced
* 6 tbsp Rice
* 1 Green bell pepper, chopped
* 1 tsp. Paprika
* 2 Carrots, peeled & sliced thin
* 1 tsp Dried savory
* 3 Tomatoes, peeled & chopped
* Salt & pepper
* 1 Sm. yellow chile, split (with most of the seeds removed)
* Flour
* 1/2 Bunch parsley, minced
* 6 c Water
* 1 Egg
* 2 Beef bouillon cubes
* 1 Lemon (Juice only)

Preparation:
Combine beef, rice, paprika and savory. Season to taste with salt and pepper. Mix lightly but thoroughly. Form into 1-inch balls, then roll in flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in large kettle. Cover, bring to boil, reduce heat and simmer 30 minutes. Add meatballs, cover and bring to boil again. Reduce heat and simmer 20 minutes. Add chiles and simmer, covered, 40 minutes or until rice is cooked. Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed. Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup. Heat and stir until soup is thickened slightly, but do not allow to boil.

Forks&Corks: Apple Raisin Bread

Ingredients:
1 1/2 cups flour 2 tsp. baking powder 1/4 tsp. baking soda 1 tsp. Salt 1 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg 2/3 cup brown sugar 1 cup rolled oats 1 1/2 cups grated apple 1/4 cup raisins 2 eggs 1/4 cup milk 1/4 cup vegetable oil

Preparation:
Preheat oven to 350 degrees. Grease and flour an 8 1/2 x 4 1/2 inch loaf pan. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and oats. Add apple, raisins, eggs, milk, and oil. Mix until dry ingredients are moistened. Put mixture into the greased pan and bake for 55 to 60 minutes, or until done. Cool on wire rack.

Forks&Corks: Tater Chip Chicken

Ingredients:
2 pounds chicken pieces (skinless)
1 cup butter or margarine (melted)
2 cups crushed BBQ flavored potato chips

DIRECTIONS:

Dip chicken in melted butter and roll in crushed potato chips. Place on baking sheet that has been lightly coated with cooking spray. Pour remaining chips and butter over chicken. Bake for 1 hour at 350 degrees.

Forks&Corks: Brussel Sprouts with Peppers and Potatoes

Ingredients:
1 Tbsp soft margarine or vegetable oil
1 onion, chopped
1 large potato, cut in small cubes
1 bay leaf
1 lb Brussel sprouts, halved if large
1 sweet red pepper, cut in 1/2 in /1cm pieces
1/4 cup vegetable or chicken stock
- freshly ground pepper
2 Tbsp chopped fresh parsley or green onions

Instructions:
In large non-stick skillet, melt margarine over medium heat; cook onion, potato, and bay leaf, stirring often, for 2 to 3 minutes or until onion is softened.
Add Brussel sprouts, red pepper and stock; cover and cook for 8 to 10 minutes or until sprouts and potatoes are tender (add water if necessary to prevent scorching).
Season with pepper to taste. Serve sprinkled with parsley.

Forks&Corks: Krazy Kake

Ingredients:
2 tsp. baking soda
1 tsp. salt
2 cups sugar
3 cups flour
1/2 cup cocoa
2 tsp. vinegar
1 tsp. vanilla
3/4 cup oil
2 cups water

Preparation:
Preheat oven to 350. Mix DRY ingredients together
in 8x8 baking pan. Smooth out the dry ingredients.
Using a spoon or cup bottom make three large
holes in dry mix. In 1 hole pour vanilla, next vinegar,
then oil and last pour water over entire mix.
Stir with a fork until thoroughly mixed.
Bake at 350 for 35-40 mins.
Cool and top with powdered sugar or frosting.

Forks&Corks: Strawberry Coffee Cake

Ingredients:
* 1 cup sifted all-purpose flour
* 1/2 cup sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup milk
* 1 egg
* 2 tablespoons melted butter
* 1 1/2 cups strawberries, sliced

* Crumb Topping:
* 1/2 cup flour
* 1/2 cup sugar
* 1/4 cup butter

PREPARATION:
Sift together the 1 cup flour, 1/2 cup sugar, baking powder, and salt. Add milk, egg, and melted butter; beat 2 minutes. Spoon batter into a greased and floured 8-inch square baking pan. Top with sliced strawberries.Combine 1/2 cup flour and 1/2 cup sugar; cut in butter until mixture resembles coarse crumbs. Add chopped pecans or walnuts. Sprinkle crumb topping over the strawberries. Bake at 375° for 30 to 35 minutes.

Forks&Corks: Seafood Pasta

Ingredients:
80-100 gr. shrimps,
a portion of fish (coley, haddock, salmon, cod),
2 garlic cloves (chopped),
2-3 mushrooms,
3 tbs. of soft cheese,
1 tbs. of oil or butter,
a small jar of tomato & basil pasta sauce,
your favourite pasta,
salt & pepper, chopped parsley.

How to cook:
Heat the oil or butter in a pan, add the chopped garlic and cook for a minute, add the shrimps and fish (cut in small pieces), season with salt and pepper. In 2-3 minutes, add the mushrooms (chopped finely), cook for a further minute, add the soft cheese or you could use cream instead, when the cheese has melted into a creamy sauce add the tomato sauce. Cook for a further 5 minutes. Sprinkle the parsley and take off the hob. Mix with your favourite cooked pasta, serve and enjoy.

Forks&Corks: Turkish Cig Kofte

Ingredients:
300 gr potatoes, boiled, leave in the fridge overnight, then peel and grate
300 gr bulgur, small grain, washed, drained
1 medium size onion, grated
1-2 garlic cloves, grated
3 tbsp red pepper paste
1 tsp cumin
Crushed pepper, adjust the amount as you wish
1 tsp salt
1 pinch black pepper
1 bunch of parsley, washed, drained, finely chopped, divided

Romaine salad, washed, drained
2 fresh green onions, finely chopped
Lemon wedges

Preparation:
Place grated potatoes, bulgur, onion, garlic, red pepper paste, cumin, crushed pepper, salt and black pepper in a large bowl. Weigh down and knead them very well all together for about 45 minutes. Add half of the parsley and knead 5 more minutes. Take a small piece, give it a cylinder shape with your palms, squeeze and leave finger marks on it as seen in the picture.

Place the green salad leaves on a service plate. Arrange the Cig Kofte on them. Sprinkle the rest of the parsley and chopped green onions all over the top. Serve with lemon wedges.

Forks&Corks: Finnish Summer Soup

Ingredients
2 cups water
6 small potatoes, peeled and halved
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons butter or margarine
6 small green onions, cut into 3-inch lengths
12 young fresh baby carrots, 1/2 lb
1/2 lb young fresh green beans, cut into 1-inch lengths
2 cups tiny peas, fresh shelled
2 cups half-and-half (light cream)
3 tablespoons all-purpose flour

Preparation:
1. Heat water to boiling in a wide 5-quart pan; add potatoes.
2. Reduce heat; cover and simmer for 5 minutes.
3. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes.
4. Add peas and cook for another 2 minutes or until vegetables are crisp-tender.
5. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables.
6. Cook, stirring until soup slightly thickened (about 5 minutes)
7. May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.

Forks&Corks: Bittersweet Chocolate Truffles

Ingredients
Truffle base: 1 1/4 cups heavy whipping cream, 9 ounces high-quality bittersweet chocolate (70% cocoa), chopped, divided
Chocolate coating: 8 ounces high-quality bittersweet chocolate (70% cocoa), chopped
Unsweetened cocoa powder (optional; for rolling)

Preparation:
For truffle base: Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes.

Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.

Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.

For chocolate coating: Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.

Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired. For variations, see page 61 for instructions on rolling in toppings. Chill until firm, about 1 hour. Do ahead Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.

Forks&Corks: Balsamic Soy-Glazed Chicken Wings

Ingredients:
4 lb chicken wingettes, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 3/4 cup balsamic vinegar, 1/4 cup soy sauce, 2 teaspoons sugar, 1 tablespoon unsalted butter

Preparation:
Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.

Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.

While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.

Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.

Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

Forks and Corks: Bulgarian White Beans

The cooking of beans has turned into a ritual during the centuries. The spices that determine the flavor and taste of this dish are the mint, savory and chilli peppers.

Ingredients:
2-3 tea cups of white beans, 2-3 onions, 1 pepper, celery, 1 carrot, parsley, 1 soup spoon dried divessil, 1 soup spoon dried mint, savory and chilly peppers, 2 tomatoes.

How to cook:
Soak the beans in cold salted water for the entire night. Drain and pour fresh water to cover the beans 4 cm. Boil in (an earthware) pot together with oil, finely chopped carrots, onion and celery. Salt and boil for another 15-20 min.

Serve sprinkled with finely chopped parsley, savory and mint. In another port fry 3 soup spoons of sunflower oil with 1 onion finely chopped.

After removing it from the fire add the red pepper, and dilute with some source from the beans, add the tomatoes (grated and peeled). Remove the parsley and the celery from the first pot and mixed the contents of both pots. Boil calmly for about 20 minutes and then add fresh mint and fresh divessil.

Forks and Corks: Croatian Army Beans

Ingredients:
1 kg dried beans (avoid canned beans), 1 large onion (finely minced), 2 g pig fat, 1 slice of bacon, 2 garlic cloves (finely minced), 2 teaspoons paprika (dried grounded), 1 g flour, chilli peppers to taste, 1 bay leaf, salt and pepper to taste, water.

Preparation:

Soak beans overnight in water. Wash the beans and put them in fresh cold water until it boils. Cook for 10 minutes, change the water, and cook for another 30 minutes. Remove beans and put them in cold water.

Melt the pig fat in the pot and add the onion. Sauté the onion until it is soft. Add minced bacon and sauté it for 5 more minutes, than add garlic. Sauté it for 1-2 minutes and add flour. Sauté it until the flour is slightly brown and than add paprika and chilli.

Add water gently and make a cream of all ingredients. Than add beans, bay leaf and water to cover the beans. Cook for 1 hour on very low fire.

Cooks' note: Very important to know is that chilli or any kind of hot paprika must be added from the very beginning in order to avoid digestive problems.

Forks and Corks: Wild-Mushroom Pasta

Ingredients:
2/3 oz dried morel or porcini mushrooms
1 3/4 cups boiling-hot water
5 tablespoons unsalted butter
1/2 lb fresh cremini mushrooms, trimmed and sliced
1/4 inch thick
3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise
1/4 inch thick
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 lb dried egg fettuccine
1/4 cup chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
1/2 teaspoon fresh lemon juice

Preparation:
Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.

Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.

Cooks' note: Fresh hen-of-the-woods, beech (also called shimeji), or any other wild mushrooms can be substituted for the mixed fresh wild mushrooms.

Forks and Corks: Sesame Broccoli

Ingredients:
1 pound fresh broccoli; 1 tablespoon vegetable oil; 1 tablespoon vinegar; 1 tablespoon soy sauce; 1 tablespoon + 1 teaspoon granulated sugar; 1 tablespoon sesame seed, toasted

Preparation:
Trim and wash broccoli; drain. Cook broccoli spears in a small amount of boiling salted water just until tender, about 15 minutes. Drain and arrange broccoli spears in a serving dish.

Meanwhile, in a small saucepan, combine vegetable oil, vinegar, soy sauce, sugar, and sesame seed; bring to a boil.

Pour sauce over the hot broccoli, turning spears to coat thoroughly. Serve immediately.

Forks and Corks: Stewed-Tomato Bruschetta

Ingredients:
1/2 cup extra-virgin olive oil; 3 large garlic cloves, thinly sliced lengthwise; 2 Turkish bay leaves or 1 California; 2 whole cloves; 1 celery rib, finely chopped; 1 medium onion, finely chopped (1 cup); 1/2 Italian frying pepper, finely chopped (1/2 cup); 1 teaspoon curry powder (preferably Madras);
3/4 teaspoon salt; 1/4 teaspoon black pepper; 2 lb tomatoes, cored and cut into 1-inch-wide wedges; 2 to 3 teaspoons packed dark brown sugar; 3 large slices sourdough (cut from center of a 9- to 10-inch round loaf)

Preparation:
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, bay leaves, and cloves, stirring, until garlic is golden, 35 to 40 seconds. Remove from heat, then transfer garlic, bay leaves, and cloves with a slotted spoon to paper towels to drain.

Reserve all but 2 tablespoons oil in a heatproof bowl, then add celery, onion, frying pepper, curry powder, salt, pepper, and reserved bay leaves and cloves to skillet and cook, stirring occasionally, until vegetables are softened, about 5 minutes.

Add tomatoes and 1 teaspoon brown sugar and cook, stirring occasionally, until tomatoes are just beginning to break down, about 20 minutes. Remove skillet from heat and stir in half of reserved garlic slices. Add remaining 1 to 2 teaspoons brown sugar, if desired.

Heat grill pan over moderately high heat until hot but not smoking.

Meanwhile, brush both sides of bread slices with reserved olive oil, then grill in hot grill pan, turning over once, until pale golden and grill marks appear, about 4 minutes total.

Spoon tomato mixture onto toast on plates and sprinkle with remaining garlic slices.

Forks and Corks: Blue Cheese Chicken Wing Dip

Ingredients:
2 skinless, boneless chicken breast halves
1 (12 fluid ounce) can or bottle hot chicken wing sauce
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1 (16 ounce) bottle blue cheese dressing

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes.

Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing.

Bake 15 minutes in the preheated oven, until hot and bubbly.

Forks and Corks: Alphabet Soup

Ingredients:
1 pound ground round
3 cubes beef bouillon
3 cups hot water
1 (46 fluid ounce) bottle spicy vegetable juice cocktail
1 pound frozen mixed vegetables, thawed
8 ounces uncooked alphabet pasta
6 cups water
salt and pepper to taste

Directions:

Place the meat in a large stock pot, and cook over medium-high heat until evenly brown. Drain the meat, except for about 2 tablespoons of the juices.

Dissolve the bouillon cubes in 3 cups of hot water, and add to the stock pot with the meat. Stir in spicy vegetable juice cocktail, mixed vegetables, alphabet pasta, and 6 cups of water. Simmer 20 minutes, or until pasta is tender. Season to taste with salt and pepper, and serve.

Forks and Corks: Grilled Zucchini, Lemon Butter Paste

Ingredients:
8 medium zucchini (about 2 1/2 pounds), trimmed, halved lengthwise
1/2 cup (1 stick) butter
1 tablespoon frozen unsweetened lemon juice concentrate or 2 tablespoons fresh lemon juice
1 teaspoon lemon-pepper seasoning
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon curry powder
1/4 cup grated Parmesan cheese (optional)

Preparation:
Preheat barbecue (medium heat). Score cut side of zucchini halves diagonally about 1/4 inch deep at 1-inch intervals. Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper.

Brush seasoned butter on cut side of zucchini. Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes.

If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.

Forks and Corks: Caribbean Chicken Salad

Ingredients:
2 skinless, boneless chicken breast halves
1/2 cup teriyaki marinade sauce
2 tomatoes, seeded and chopped
1/2 cup chopped onion
2 teaspoons minced jalapeno pepper
2 teaspoons chopped fresh cilantro
1/4 cup Dijon mustard
1/4 cup honey
1 1/2 tablespoons white sugar
1 tablespoon vegetable oil
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons lime juice
3/4 pound mixed salad greens
1 (8 ounce) can pineapple chunks, drained
4 cups corn tortilla chips

Directions:

Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.

In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.

In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.

Preheat the grill for high heat.

Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.

Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

Forks&Corks: Herbed Goat-Cheese Toasts

Ingredients:
40 (1/4-inch-thick) slices from 1 baguette
3 tablespoons olive oil
6 oz mild soft goat cheese at room temperature
1/4 cup chopped mixed tender fresh herbs such as basil, chives, chervil, dill, parsley, and tarragon; or 1 tablespoon chopped mixed strong fresh herbs such as rosemary and thyme
1 1/2 tablespoons minced shallot
1/2 teaspoon black pepper, or to taste
1/3 cup well-chilled heavy cream

Preparation:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Divide baguette slices between 2 shallow baking pans. Lightly brush tops of slices with oil, then lightly season with salt and pepper. Bake, switching position of pans halfway through baking, until toasts are crisp but not hard, about 10 minutes.

Stir together goat cheese, herbs, shallot, and pepper. Season with salt.

Beat cream with a whisk until it just holds soft peaks, then fold into cheese mixture. Serve with toasts.

Forks&Corks: Banana Blueberry Muffins

Ingredients:

2 cups whole wheat flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups mashed bananas
4 egg whites
1 teaspoon vanilla extract
1 cup fresh blueberries

Directions:

Preheat oven to 175 degrees C. Lightly grease a 12 cup muffin pan.

In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract.

Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.

Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Forks&Corks: Cheese and Pasta in a Pot

Ingredients:

1 (16 ounce) package elbow macaroni
1 1/2 pounds ground beef
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1 (14 ounce) can stewed tomatoes, undrained
1 (16 ounce) jar spaghetti sauce
1 (12 ounce) can mushroom stems and pieces, undrained
2 cups sour cream
1 pound Colby-Monterey Jack cheese, shredded

Directions:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown and crumbled. Drain, excess fat, and set aside.

Heat oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in garlic, and cook for 30 seconds. Add cooked beef, tomatoes, spaghetti sauce and mushrooms; bring to a boil. Reduce heat, and simmer 20 minutes.

In a 9x13 inch casserole dish, layer 1/2 of the pasta, 1/2 of the meat sauce, 1/2 of the sour cream and 1/2 of the shredded cheese. Repeat layers.

Cover, and bake in preheated oven for 45 minutes.

Forks&Corks: Hot Fruit Salad

Ingredients: 1 (20 ounce) jar chunky applesauce, 1 (21 ounce) can cherry pie filling, 1 (15 ounce) can sliced peaches, drained, 1 (11 ounce) can mandarin orange segments, drained, 1 (8 ounce) can pineapple chunks, 1/2 cup brown sugar, 1 teaspoon ground cinnamon

Directions: Pour the applesauce, cherry pie filling, sliced peaches, mandarin oranges, pineapple, brown sugar and cinnamon into a slow cooker. Cover, and cook on Low setting for 90 minutes.

Forks&Corks: Strawberries with Chocolate Caramel Sauce

Ingredients:
1/4 cup sugar, 1/2 cup heavy cream, 2 oz fine-quality bittersweet chocolate (not unsweetened; no more than 60% cacao if labeled), coarsely chopped, 1/8 teaspoon salt, 1 tablespoon unsalted butter, 1 lb strawberries, halved if large

Accompaniment: lightly sweetened whipped cream

Preparation:
Cook sugar in a dry 1-quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes.

Remove from heat and carefully pour in cream (mixture will steam and bubble vigorously). Once bubbles begin to subside, return pan to moderate heat and cook, stirring constantly, until caramel is dissolved.

Remove from heat, then add chocolate and salt and stir until chocolate is melted. Add butter and stir until just melted.

Cool sauce slightly, then drizzle over strawberries.

Forks&Corks: Cod with Lime, Coconut

Ingredients:
1 1/4-pound skinless black cod fillet
4 teaspoons fresh lime juice, divided
1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only; about 1 large)
2 garlic cloves, minced
1/2 cup canned unsweetened coconut milk
1 teaspoon (packed) grated lime peel
1/3 cup chopped fresh cilantro

Preparation:
Preheat oven to 200°F. Sprinkle fish with salt and pepper; place in 11x7x2-inch glass baking dish. Drizzle with 1 1/2 teaspoons lime juice. Heat oil in large skillet over medium heat. Add leek and garlic; sauté 7 minutes. Add coconut milk and remaining lime juice; boil until thick, about 4 minutes. Stir in lime peel.

Spoon sauce over fish. Bake until fish is just opaque in center, about 20 minutes. Transfer to platter. Whisk juices in baking dish. Spoon around fish; top with cilantro.

Forks&Corks: Grilled Oysters

Ingredients:
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 teaspoons red-wine vinegar
6 tablespoons olive oil
2 lb large oyster mushrooms, stems trimmed
1/2 teaspoon coarse sea salt

Preparation:
Whisk together juices, vinegar, and oil in a large bowl. Toss mushrooms with vinaigrette and marinate 15 minutes. Transfer mushrooms to another bowl with tongs, reserving vinaigrette.

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Grill mushrooms in 3 batches on oiled grill sheet set on grill rack, with grill covered only if using gas grill, turning frequently, until golden brown, about 5 minutes per batch. Transfer to vinaigrette as grilled, then toss with sea salt.

Forks&Corks: Strawberry Clouds

Ingredients:
3 large egg whites, at room temperature 30 minutes
1 cup plus 2 tablespoons sugar
1/2 teaspoon ground cardamom
1 lb strawberries, trimmed and thinly sliced lengthwise (3 cups)
3/4 cup well-chilled heavy cream

Preparation:
Put oven rack in middle position and preheat oven to 200°C.

Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Reduce mixer speed to medium and add ¾ cup sugar, a little at a time, beating, then continue to beat until whites hold stiff glossy peaks.

Line a baking sheet with parchment paper and spoon a small dollop of meringue on each corner of parchment, then invert parchment to secure to baking sheet. Using a serving spoon, form meringue into 6 mounds about 2 inches apart on parchment. Using a soupspoon, lightly press down and swirl center of each meringue to spread out slightly, into a 3 1/2- to 4-inch round, and create a 1 1/2- to 2-inch-wide indentation in center.

Bake meringues until dry but still white, about 2 hours, then cool meringues in turned-off oven (with door closed) 1 hour. (Meringues will be crisp on outside and slightly soft in centre.) Cool meringues completely on baking sheet on a rack.

While meringues cool, bring 5 tablespoons sugar, 1/4 cup water, and 1/4 teaspoon cardamom to a boil in a small heavy saucepan, stirring until sugar is dissolved. Pour cardamom syrup over strawberries in a heatproof bowl and stir gently to combine.

Just before serving, beat cream with 1 tablespoon sugar and 1/4 teaspoon cardamom in a clean bowl using clean beaters until it just holds stiff peaks.

Peel meringues from parchment and put on 6 plates, then spoon about 1/4 cup berries with syrup into each indentation. Spoon whipped cream over berries and top with another 1/4 cup berries with syrup. Serve strawberry clouds immediately.

Forks&Corks: Cheesy Catfish

Ingredients:

1 egg
1 tablespoon milk
3/4 cup grated Parmesan cheese
1 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 teaspoon paprika
8 (4 ounce) fillets catfish
1/4 cup margarine, melted

Directions:

Preheat oven to 175 degrees C.

Beat the egg together with the milk in a medium bowl. In another bowl, stir together the cheese, flour, salt, pepper and paprika.

Dip catfish in the egg and milk mixture, then dredge in the cheese mixture until coated. Arrange fish in a single layer in the bottom of a 9x13 inch baking dish. Pour melted butter over the fish.

Bake for 15 minutes, or until golden brown.

Forks&Corks: Easter Breakfast Casserole

Ingredients: 1 pound bacon, 1/4 cup diced onion, 1/4 cup diced green bell pepper, 3 cups shredded Cheddar cheese, 8 eggs, 2 cups milk, 1 package frozen hash brown potatoes, thawed

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.

In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.

Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.

Forks&Corks: Potatoes with Garlic, Lemon, Oregano

Ingredients:
3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh oregano

Preparation: Preheat oven to 250°C.

Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.

Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.

Sprinkle with the fresh oregano and serve at once.

Forks&Corks: APPLE COOKIE CAKE

Ingredients:
2 sticks butter
1 1/2 cups plus 2 tablespoons sugar
4 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 can apple pie filling
2 tablespoons cinnamon

Preparation:
Preheat oven to 350 degrees. In a large mixing bowl, cream together butter and sugar. Add eggs one at a time. Beat until light and fluffy. Add vanilla extract.

Slowly add flour and baking powder and mix until smooth. Batter will have cookie dough consistency. Butter a 13-by-9-inch metal cake pan. Butter both the sides and the bottom. Turn batter into the cake pan.

Spoon pie filling in even spots over the surface of the batter -- usually about 10-14 spots. Mix together remaining sugar and cinnamon and sprinkle over top of the batter.

Bake for 45 to 50 minutes until a toothpick comes out clean. Serve warm with ice cream or whipped cream.

Forks&Corks: CHICKEN MARSALA

Ingredients: 1/4 cup all-purpose flour for coating, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon dried oregano, 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick, 4 tablespoons butter, 4 tablespoons olive oil, 1 cup sliced mushrooms, 1/2 cup Marsala wine, 1/4 cup cooking sherry

Preparation: In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Forks&Corks: POTATO LEEK SOUP

Ingredients: 18 small red new potatoes, 6 cups chicken broth, 3 leeks, chopped, 3 tablespoons butter, 2 cups milk, salt and pepper to taste

Preparation: Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, saute leeks in butter until translucent. When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.

Forks&Corks: SMASHED POTATOES, PEAS

Ingredients:
1 cup whole milk
1/2 kg large red boiling potatoes (about 4), scrubbed well and cut into 2-cm pieces
2 garlic cloves, quartered
2 sprigs fresh thyme
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 package frozen peas (not thawed)
2 tablespoons unsalted butter

Preparation:
Briskly simmer milk, potatoes, garlic, thyme, salt, and pepper in a 2-quart saucepan over moderate heat, partially covered, 10 minutes (do not let boil).

Add peas and cook, partially covered, until potatoes are tender, about 5 minutes. Remove from heat, then add butter and let stand, covered, until melted, about 1 minute. Discard thyme.

Coarsely mash mixture with a potato masher or large fork. Thin with additional milk if desired.

Forks&Corks: TOFU-TOPPED VEGETABLE CASSEROLE

Ingredients:
2 tablespoons olive oil, 2 medium onions, halved lengthwise and thinly sliced lengthwise, 1 lb cabbage, cored and cut crosswise into 1/3-inch-thick slices (4 cups), 1 lb kale, stems and center ribs removed and leaves coarsely chopped (12 cups), 1/2 lb carrots, cut into 1/4-inch-thick matchsticks
1/2 cup water, 2 tablespoons soy sauce, 1/2 teaspoon salt

For topping:
1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat, 4 cups firm tofu, 1/2 cup finely grated Parmigiano-Reggiano, 1/3 cup olive oil, 2 teaspoons crumbled dried basil, 1 1/2 teaspoons crumbled dried oregano, 1 teaspoon paprika, 1 chopped garlic clove, 1/4 teaspoon salt

Saute vegetables:
Put oven rack in middle position and preheat oven to 350°F.

Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.)

Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.

Make topping:
Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.

Forks&Corks: MUSSELS IN GARLIC BUTTER SAUCE

Ingredients:
2 pounds fresh, cleaned mussels
3-4 cloves garlic, minced
1 cup fresh parsley, chopped
3/4 stick unsalted butter at room temperature
salt, pepper

Preparations:
Combine the butter, garlic, parsley and seasonings in a small bowl. Mix together well.

Preheat your oven to 450 degrees F. Place the mussels in a large baking dish, and spoon the butter/garlic mixture on top. Cover the dish tightly with foil, and bake for about 15 minutes, or until the mussels open. Discard any that do not open.

Serve in large bowls, dividing the sauce equally between each serving. Offer crusty bread to sop up the delicious juices.

Forks&Corks: ASIAN SPICY TUNA SALAD

Ingredients: 1 (6 ounce) can solid white tuna packed in water, drained
1 teaspoon grated fresh ginger root
1/2 teaspoon diced green chile pepper
3 tablespoons finely chopped onion
1/4 teaspoon curry powder (optional)
1/4 cup mayonnaise
1/2 teaspoon fresh lemon juice

Directions:

With a fork, flake tuna into a small bowl. Mix in ginger, pepper, chopped onion, curry powder, mayonnaise, and lemon juice.

Forks&Corks: BAKED TOMATOES STUFFED WITH SPINACH

Ingredients: 1 1/4 lb. fresh spinach, 1/2 C. freshly grated Parmesan cheese, 2tbsp mayonnaise, 2 tsp grated onion, salt and pepper, 3 large or 6 medium ripe tomatoes

Preparation: Wash spinach well; trim, drain and cook in water clinging to it. Cook frozen spinach only until thawed and heated through. Drain and chop in processor or blender with 1/3 cup of the Parmesan, mayonnaise and onion. Season with salt and pepper. Halve large tomatoes or leave medium tomatoes whole. Scoop out seeds and some of the pulp. Sprinkle with a little salt and drain upside down for 5 minutes or more. Preheat oven to 400 degrees. Pile spinach into tomatoes; sprinkle with remaining Parmesan and place in ovenproof dish. Top each with dot of butter and bake for 10 to 15 minutes until bubbling hot.

Forks&Corks: POTATO PANCAKES

Ingredients:1 onion, grated, 6 potatoes, peeled and grated, 2tb flour, 2 eggs, 2ts salt,3/4 ts black pepper, 1pt sour cream, 1/2pt cream

Preparation: In a large bowl use a mixer to puree the ingredients except the sour cream and cream. Heat oil in a skillet and when hot drop large spoonful of the mixture. Cook until browned on one side. Turn and repeat. When done remove, drain, and place in a warm oven.

Mix the sour cream and cream together.

Serve warm with a large dollop of the cream mixture.

Forks&Corks: STRUDEL PASTRY

Ingredients:
225g/8oz Strong Plain Flour
1 teaspoon Salt
3 tbsp Vegetable Oil
Approx 150ml/5fl.oz. Warm Water
Melted butter - for brushing

Preparation:
Place the flour and salt in a large mixing bowl, add the oil and water and mix to a ball with your hands.

Turn onto a lightly floured surface and knead for 5 minutes until smooth then return to the bowl, cover with clingfilm and leave to rest for 1 hour.

After the resting period, turn onto a lightly floured surface, roll out the dough quite thinly, cover with a damp tea towel and allow to rest for 15 minutes.

To use, stretch the pastry very thinly into a larger rectangle. Brush with butter before using.

Forks&Corks: SWEET WALNUT PASTRIES

Ingredients:
8 sheets of Phyllo Pastry
Plenty of Melted Butter
75g/3oz Chopped Walnuts
For the syrup
225g/8oz Granulated Sugar
240ml/8fl.oz. Water
1 teasp Vanilla Extract

Preparation:
Preheat the oven to180C, 350F, Gas Mark 4 and lightly grease a baking tray. Brush two sheets of pastry liberally with butter and place one on top of the other.

Sprinkle a quarter of the walnuts over the top of the two sheets of phyllo. Repeat with the remaining sheets of phyllo and walnuts then roll lengthways to form a cylinder. Transfer to the greased baking tray and baked for about 30 minutes.

Meanwhile, place all the ingredients for the syrup in a saucepan, bring to the boil, stirring then continue to cook for about 10 minutes or until the mixture is thick and syrupy. When the banitza is cooked, remove from the oven and pour the hot syrup over the top.

Set aside for 30 minutes. Serve cut into slices with warm or at room temperature.

Forks&Corks: LAMB WITH GREEN ONIONS

2 lb. lamb, cut into 1 1/2" pieces
5 bunches of green onions, cut into 1" pieces
2 cups hot water, divided
1 tsp salt
1 tsp paprika
1 tsp black pepper
2 tbsp butter (optionally)

Put lamb in wide, but not deep sausepan. Add 1/2 cup hot water and if desired, butter, cover. Put on the top of range at medium heat for 2 hours. In 1/2 hour add onions, salt, paprika, black pepper and 1/2 cup hot water, stir.

Cook for another 1/2 hour, add 1/2 cup hot water, stir. Repeat the latter in 1/2 hour, using the last 1/2 cup hot water. Cover and cook for 1/2 hour. Switch off the range, let stay for 15 min. Serve warm.

Forks&Corks: CHICKEN MILANO

Ingredients:
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta

Directions:

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.

In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Forks&Corks: CALAMARI SALAD

Ingredients:
1 1/2 lb cleaned squid
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1/3 cup extra-virgin olive oil
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
1/3 cup pitted Kalamata olives, halved lengthwise
2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
2 celery ribs, cut into 1/4-inch-thick slices
1 cup loosely packed fresh flat-leaf parsley leaves

Preparation:
Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.

Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.

Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

Forks&Corks: BLACK AND WHITE CHOCOLATE-DIPPED STRAWBERRIES

Ingredients: 1/2 cup white chocolate pieces, 1/2 cup milk chocolate pieces, 20 whole fresh strawberries, rinsed, patted dry, stems left on

Preparation: Place white chocolate pieces in a small heavy saucepan; melt slowly over low heat. Cool slightly and transfer to a small deep bowl. Line a baking sheet with waxed paper. Holding onto the stem end, dip strawberries one at a time in the white chocolate three-quarters of the way up to the stem. Place apart on wax paper and refrigerate for about 10 minutes.
Meanwhile, slowly melt milk chocolate in a small heavy saucepan. Remove strawberries from the refrigerator and dip in the milk chocolate, leaving part of the white chocolate showing. Return to the refrigerator to chill. Serve chilled.

Makes 4 servings.

Forks&Corks: VEGETABLE HOTCH-POTCH

Ingredients: 3-4 onions, 4-5 tomatoes, 5-6 peppers, 1-2 aubergines, 4-5 potatoes, 100g okra, 100g French beans (green beans) 1 tsp paprika, parsley, 2/3 cupful sunflower oil, salt.

Preparation:
Brown the chopped onions in oil and some water, place in baking dish. Add the finely cut peppers, tomatoes, French beans, aubergines, paprika, salt and some water.

When tender, add the potatoes cut into circles and some more warm water. Bake in moderate oven. Sprinkle with finely chopped parsley before serving.

Forks&Corks: EGG & SPINACH LUNCH

Ingredients: 2 eggs; 300 gr fresh spinach, washed, big stalks removed; 2 tbsp creme freche; 200 gr mushrooms, washed and dried; mixed italian herbs; salt & pepper; 2 tbsp butter

Preparation:
In a large lidded pan melt 1 tbsp butter, add the spinach and cover. Stir after a minute and saute for further 2-3 minutes until the spinach is cooked. Season with salt and pepper.

In a bowl mix 2 tbsp creme freche with Bulgarian herbs.

In a pan melt 1 tbsp butter, add the whole mushrooms, season with salt and pepper and cook for 4-5 minutes stirring occasionaly.

Fry 2 eggs in a frying pan with a little oil.

To assemble the dish - arrange half the spinach, top with half the creme freche mixture, place the fried egg on top and arrange half the mushrooms around. Serve with toased bread.

Forks&Corks: MACKEREL IN WINE, TOMATO SAUCE

Ingredients:
2 medium size onions, chopped
2 garlic cloves - chopped
3 medium tomatoes peeled and chopped (or half tin chopped tomatoes)
chopped parsley
2 cleaned and boned mackerels
1/2 cup White Wine
2-3 tbsp oil

Preparation:
Saute the onion in oil for 5 minutes, add the tomatoes, wine, chopped garlic, salt and pepper. Simmer for 15-20 minutes. Spread 1/2 of the sauce evenly in baking dish. Place the mackerels on top. Cover with the remaining souce. Preheat oven to 190C and bake for 35 to 40 minutes.

Forks&Corks: SALMON WITH ENDIVE, DILL, CREAM

Ingredients:
4 (6- to 7-oz) center-cut pieces salmon fillet with skin (1 1/4 inches thick), any pin bones removed
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 cup finely chopped shallots
2 large Belgian endives (1/2 lb total), quartered lengthwise, cored, and cut crosswise into 1/2-inch pieces
1/3 cup dry white wine
1 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice

Preparation:
Preheat broiler. Line rack of a broiler pan with foil, then lightly oil foil. Pat salmon dry, then arrange, skin sides down, on broiler pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then broil 4 to 5 inches from heat until almost cooked through, about 6 minutes. Keep warm, loosely covered with foil (fish will cook through from residual heat).

Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, 1 minute. Add endives and sauté, stirring, until softened, 3 to 4 minutes. Add wine and boil over high heat, stirring, until liquid is reduced to 1 tablespoon, about 1 minute.

Add cream and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and boil, stirring occasionally, until liquid is thickened and reduced by half, 3 to 4 minutes. Stir in dill, lemon juice, and salt to taste. Serve salmon with sauce.

Forks&Corks: MONASTERY GYUVETCH

This dish used to be prepared at the Rila Monastery kitchen (magernitsa). Rila Monastery is one of the famous Bulgarian Visitors attractions - a monastery which has survived many attacks by the Ottoman Turks and has provided a shelter for many innocent people.

Ingedients: 1 kg braising beef, 4 medium tomatoes, 120 g mushrooms, 1 cup rice, 1 onion, 150 g olives, a bunch of parsley, 2 tbs vegetable oil, 25 g butter, 1 tbs sugar, 2 1/2 cups beef stock, black pepper, paprika and salt

Preparation:
Cut the beef into cubes or small pieces and fry in a pan with a little oil for about 5 minutes.

Add the chopped onions, beef stock and paprika, 5 minutes later add the mushrooms and rice and simmer for about 15 minutes. Add the chopped tomatoes, add salt to taste, the butter, 1 tbs sugar and whole olives, and cook for further 5 minutes. Preheat oven to 190°C.

Transfer the content of the pan into a baking dish and cook for about 30 minutes. Sprinkle with parsley and pepper before serving.

Forks&Corks: ROASTED LEMONGRASS CHICKEN

Ingredients:
1/4 cup plus 1 tablespoon canola oil or vegetable oil
5 tablespoons fish sauce, divided
2 tablespoons sugar, divided
2 tablespoons chopped shallot
2 tablespoons oyster sauce
2 fresh lemongrass stalks, tough outer leaves removed
1 teaspoon chili-garlic sauce
1 garlic clove, chopped
1/2 teaspoon ground black pepper
1 chicken, quartered

1/2 cup water
1 tablespoon fresh lime juice

Preparation:
Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate at room temperature 1 hour.

Heat remaining 1 tablespoon oil in ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 25 minutes. Transfer chicken to plate.

Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices.

Forks&Corks: BAKED CHEESE GRITS

Ingredients:
4 cups water
3 tablespoons butter
3/4 teaspoon salt
1 cup quick-cooking grits
1 cup (packed) coarsely grated extra-sharp cheddar cheese
1/2 cup (packed) coarsely grated Monterey Jack cheese
1/2 cup whole milk
2 large eggs

Preparation:
Preheat oven to 250°C. Butter glass baking dish. Bring 4 cups water, butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits. Reduce heat to medium; cook until mixture thickens slightly, stirring often, about 8 minutes. Remove from heat. Add both cheeses; stir until melted. Season with pepper and more salt, if desired. Whisk milk and eggs in small bowl. Gradually whisk mixture into grits.

Pour cheese grits into prepared dish. Bake until grits feel firm to touch in center (grits will still be soft), about 1 hour. Let stand 10 minutes and serve.

Forks&Corks: GARLICKY FRIED CHICKEN

Ingredients:
2 medium onions, chopped
8 large garlic cloves, chopped
1/3 cup plus 2 teaspoons salt
2 tablespoons black pepper
1 tablespoon cayenne
8 cups water
8 chicken breast halves, 8 drumsticks, and 8 thighs (all with skin and bones; 8 to 9 lb total)
10 cups all-purpose flour
About 8 cups vegetable oil

Marinate chicken:
Marinating the chicken keeps the meat moist and imparts extra flavor. Puree onions and garlic with 1/3 cup salt, 1 tablespoon black pepper, cayenne, and 1 cup water in a food processor until smooth, then pour into a large bowl and stir in remaining 7 cups water.

Divide chicken and marinade among 3 (1-gallon) sealable plastic bags, then seal, forcing out excess air. Marinate chicken, chilled, turning bags over a few times, at least 12 hours. (If you're concerned about leaks, put bags in a large bowl.)

Dredge and fry chicken:
Whisk together flour, remaining 2 teaspoons salt, and remaining tablespoon black pepper in a large bowl, then divide between 2 large roasting pans. Drain chicken in a colander, discarding marinade, then dredge each piece of chicken in seasoned flour and leave sitting in flour. Let chicken stand 20 minutes.

Preheat oven. Line 2 large baking sheets with paper towels and set a cooling rack on each.

Heat oil in pot over moderately high heat. Knocking off excess flour, transfer 4 pieces chicken to oil (keeping batches all white meat or all dark) and fry, turning occasionally with tongs, until golden brown and cooked through, about 8 minutes for breasts or 10 to 12 minutes for drumsticks and thighs.

Lift chicken from oil with tongs, letting excess oil drip back into pot, then transfer to a rack and keep warm in oven. Dredge and fry remaining chicken in same manner, keeping it warm in oven.

Forks&Corks: CHICKEN AND DRESSING CASSEROLE

Ingredients: 1 (2 1/2 to 3-pound) chicken, stewed and de-boned , 1/2 cup butter, melted, 1 (12-ounce) package stuffing mix, 1 can sliced mushrooms, drained, 1 cup sour cream, 1 1/2 cup chicken broth, 1 can cream of chicken soup

Preparation: Preheat oven to 175 degrees. Combine stuffing mix and butter; mix well. Spread 3/4 of stuffing mixture in bottom of greased casserole dish. Lay pieces of chicken on top of stuffing. Add mushrooms.

In medium bowl, combine sour cream, cream of chicken soup and 1 cup of chicken broth. Spoon over chicken and dressing. Drizzle with remaining 1/2 cup chicken broth over all. Bake for 45 minutes.

Forks&Corks: Grilled Zucchini Pizza

Ingredients:
1 large garlic clove
2 tablespoons olive oil (preferably extra-virgin)
250 g pizza dough, thawed if frozen
2 large zucchini (about), cut diagonally into 1/5-cm -thick slices
1/4 teaspoon salt
2 1/2 cups coarsely grated mozzarella ()
2 tablespoons chopped fresh oregano

Preparation:
Prepare gas grill for cooking over moderate heat. Preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe. Meanwhile, mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Transfer to a small bowl and stir in 1 teaspoon olive oil.

Stretch dough with your fingers into a 12- by 10-inch rectangle on a large baking sheet and rub with 1 teaspoon olive oil. Cover dough with plastic wrap.

Toss zucchini with salt (1/4 teaspoon) and 1 tablespoon olive oil in a bowl. Grill zucchini on lightly oiled grill rack, covered, turning occasionally, until just tender, 4 to 5 minutes total. Return to bowl. Bring dough, garlic oil, and cheese to grill area. Grill dough, oiled side down, on lightly oiled grill rack, covered, until underside is golden brown, 2 to 4 minutes.

Turn crust over using tongs and brush with garlic oil. Sprinkle with half of cheese, then arrange zucchini, overlapping slightly, in 1 layer on cheese. Sprinkle remaining cheese on top and grill pizza, covered, until underside is golden brown and cheese is melted, 3 to 5 minutes.

Transfer pizza with tongs and a spatula to a cutting board, then sprinkle with oregano and drizzle with remaining teaspoon olive oil.

FORKS&CORKS: STEAK WITH TOMATO CORN SALAD

Ingredients:
3 boneless rib-eye steaks
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium onion, chopped
1 Italian frying pepper, seeded and chopped
2 garlic cloves, finely chopped
1 teaspoon chili powder (not pure chile)
2 cups corn (from 4 large ears)
300 g cherry or grape tomatoes, halved
1/4 cup chopped fresh basil
1 tablespoon fresh lime juice

Preparation:
Pat steaks dry and sprinkle with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, turning over once, 10 to 12 minutes total for medium-rare. Transfer to a plate and keep warm, covered with foil.

Pour off fat from skillet, keeping any brown bits in skillet, and return to moderately high heat. Add butter, onion, and frying pepper and sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 6 minutes. Add garlic and chili powder and saute, stirring, 1 minute. Stir in corn and cover skillet. Cook until corn is just tender, about 3 minutes. Remove lid, then add tomatoes and sauté, stirring, until tomatoes just begin to soften, about 2 minutes. Remove from heat and stir in any meat juices on plate, basil, lime juice, and salt to taste.

Transfer steaks to a cutting board, then cut across the grain into 1/2-inch-thick slices. Serve with tomato corn salad.

Forks&Corks: Herbal Tuna Salad

Ingredients:

2 hard-cooked eggs
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon grated lemon zest
2 (6 ounce) cans tuna in water, drained
salt and pepper to taste

Directions:

In a blender or food processor, combine eggs, mayonnaise, sour cream, Worcestershire sauce, and mustard. Season with dill, rosemary, and lemon zest, salt. and pepper. Blend until smooth, then spoon into a medium bowl. Stir in tuna.

Forks and Corks: Garlic Pasta with Prawns

INGREDIENTS:

8 ounces fusili (spiral) pasta
6 tablespoons olive oil
2 cloves garlic, sliced
8 tiger prawns, peeled and deveined
1/2 cup grated Parmesan cheese, divided
1 teaspoon chopped fresh parsley

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, then return to pot.

2. Heat oil in a large heavy skillet over medium heat. Saute garlic for 5 minutes. Toss in prawns, and cook for 5 minutes on each side. Remove prawns, and set aside. Remove garlic slices, and discard.

3. Pour oil over pasta in pot, and toss to evenly coat. Sprinkle 3/4 of the Parmesan cheese onto pasta, and stir until evenly distributed. Transfer to serving dish. Arrange prawns on top, then sprinkle with remaining Parmesan and parsley.

Forks&Corks: Broiled Salmon & Citrus Sauce

Ingredients:
For salmon
1 (3-lb) piece salmon fillet with skin (1 inch thick at thickest part; preferably center cut)
3/8 teaspoon salt
1/4 teaspoon black pepper

For sauce
1 cup low-fat plain Greek yogurt or plain whole-milk yogurt (see cooks' note, below)
2 tablespoons extra-virgin olive oil
2 tablespoons water
1 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice
1/2 teaspoon finely grated fresh orange zest
1 teaspoon fresh orange juice
3/4 teaspoon salt
1/4 to 1/2 teaspoon mild honey (to taste)

Preparation:
Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil.

Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4 inches from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more.

While salmon broils, whisk together all sauce ingredients in a bowl until combined. Serve salmon with sauce.

Forks&Corks: Feta-Sauced Grilled Zucchini, Tomatoes

Ingredients: 1/2 cup mild feta cheese, 1/4 cup sour cream, 2 tablespoons water, 2 teaspoons fresh lemon juice, 1/2 teaspoon minced garlic, 2 1/2 tablespoons extra-virgin olive oil, 2 tablespoons finely chopped fresh basil, 2 medium zucchini , 250g cherry tomatoes (preferably on the vine, cut into 4 bunches), 1/4 teaspoon salt

Preparation: Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Purée feta, sour cream, water, lemon juice, and garlic in a food processor until smooth, then, with motor running, add 1 1/2 tablespoons oil in a slow stream. Add basil and salt and pepper to taste and pulse until just combined.

Thinly slice zucchini lengthwise using slicer. Toss zucchini and tomatoes (on the vine) in a large bowl with salt and remaining tablespoon oil. If using loose cherry tomatoes, thread onto skewers. Grill vegetables, in batches if necessary, on oiled grill rack, turning over once with tongs, until just tender, 3 to 5 minutes total per batch. Serve with sauce.