A longtime regular in Italian cuisine, broccoli was barely known in the United States until the 1920s. Now, of course, it’s available through out the year in every supermarket (there’s no reason to buy frozen). It is easy to grow and ship, inexpensive and flavorful, easy to cook, delicious, and nutritious. It also can be prepared in a variety of ways, which makes it a great standby vegetable to keep in the fridge. Serve it raw, lightly cooked, or completely cooked.

This is more of a main course than a side dish, a simple Italian classic and one of my favorites. Without the grapes, and thinned with a little water or stock, it can serve as a sauce for pasta. Substitute regular broccoli if you like.

Other vegetables you can use: broccoli, gai lan, turnip or mustard greens, asparagus, kale, or collards.

If you wan to make broccoli raab with sausage and grapes, then just follow the steps mentioned below:

Ingredients:

• About 1 1/2 pounds of broccoli raab, trimmed and cut up
• About 1 pound sweet, garlic sausage
• 2 cloves garlic, slivered
• About 1/2 pound seedless grapes
• Salt and freshly ground black pepper

Steps:

• Boil or steam the broccoli raab for about 3 minutes, until it is bright green and beginning to get tender. Drain and plunge it into ice water for a few moments and drain again. (At this point, you may refrigerate the broccoli raab, wrapped well or in a covered container, for up to 2 days.)

• Cook the sausage over medium heat in a large, deep skillet, pricking it with a fork or thin-bladed knife a few times and turning from time to time, until it is nicely browned, 10 to 15 minutes.

• Remove the sausage from the skillet (don’t worry about it being done) and cut it into medium sized pieces. Return it to the skillet over medium heat; cook, turning occasionally, until all sides of the sausage are nicely browned, about 5 more minutes.

• Squeeze the excess liquid from the broccoli raab and chop it coarsely. Add it to the skillet along with the garlic and cook, stirring occasionally, for 3 or 4 minutes.

• Add the grapes and heat. Check for salt and sprinkle pepper liberally. Serve immediately.

Broccoli Raab with Garlic and Pecorino. Omit the sausage, increase the garlic to 4 cloves, and substitute1 cup grated pecorino cheese for the grapes. Skip Steps 2 and 3; toss with pecorino just before serving.

Broccoli Raab with Anchovies. Omit the sausage and substitute 8 anchovies (rinsed if salt packed) for

the grapes. Put 3 tablespoons of virgin olive oil in a wide skillet over medium temperature. When hot, add the garlic and anchovies and cook for about 2 minutes. Skip Steps 2 and 3 and proceed with the

recipe.

If you want to make olive oil salt bread, then just follow the steps mentioned below:

Ingredients:

• 1/3 cup extra virgin olive oil, plus more for the pan
• 3 cups all-purpose flour, plus more if needed
• 1 tablespoon baking powder
• 1 teaspoon salt, preferably coarse or sea salt, plus
• more for sprinkling
• 1 cup warm water

Steps:

• Heat the oven to 375°F. Grease an 8-inch ovenproof skillet or square baking pan with about a tablespoon of olive oil. Put the flour, baking powder, and salt in an electric mixer and turn the machine on.

• Pour 1/3 cup of olive oil first, then most of the water, through the feed tube. Process for about 30 seconds; then remove the cover. The dough must be in a well-defined, less sticky, easy-to-handle ball. If it is too dry, add the leftover water 2 tablespoon at a time and process for 5 or 10 seconds after each addition.

• If it is too wet, which is unlikely, mix a tablespoon or two of flour and process briefly. Put the dough into the vessel and press until it fits to the edges.

• Flip it over and press again. Cover it by using foil and bake for 25 minutes; then remove the foil, sprinkle the top with a little coarse salt, and bake for another 20 to 25 minutes, until the top is golden and springs back when touched gently.

• Cool in the pan a bit, then cut into wedges or squares and serve or store for up to a day. Griddled Olive Oil Salt Bread. On the table even faster: Instead of heating the oven, heat a griddle or put a heavy-bottomed pan over medium heat.

• Have the extra olive oil handy for greasing. In Step 2, cut the dough into 10 to 15 pieces and pat them into patties between your hands until they’re about 1/2 inch thick. When the griddle or pan becomes hot, put enough olive oil to film the bottom and put in as many breads as will fit comfortably without crowding (you will probably have to work in batches).

• Cook, without disturbing them, until they start to become brown around the edges and the tops bubble a bit, about 5 minutes. Then turn and cook the other side until crisp and golden, a few minutes more. Sprinkle salt before serving.

Let us have a look at how to make onion pan bread:

Ingredient:

• 3 tablespoons butter or extra virgin olive oil
• 2 large onions, sliced about 1/4 inch thick
• 2 tablespoons brown sugar
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 egg
• 1 cup milk
• 1/4 cup neutral oil, like grape seed or corn

Steps:

1. Heat the oven to 350°F. Put 2 tablespoons of butter or olive oil in a medium to large skillet over medium heat. When the butter is dissolved or the oil is hot, add the onions and cook, stir them occasionally, until softened, for about 10 minutes.

1. Use the remaining butter or olive oil to grease a 9-inch round baking dish, pie plate, or ovenproof skillet. Sprinkle with brown sugar and spread the onions around the bottom.

1. Mix together the flour, baking powder, salt, and sugar. Beat together the egg, milk and neutral oil, add to the dry ingredients, and stir together quickly.

1. Apply the batter over the onions and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out dry. Let it stand for 5 minutes before cutting into wedges, you can invert onto a plate first if you like; serve warm.

Banana bread:

The best banana bread is a balancing act: It requires a fair amount of fat to keep it moist and lighten the crumb; a little whole wheat flour gives it some substance. And in my opinion the result should be sweet, but not overly so. Though coconut is my favorite secret ingredient, feel free to omit it or add more nuts, raisins, or other dried fruit instead if you like. This bread is better than most quick

breads, though it probably won’t stay for too long.

Ingredient:

• 8 tablespoons (1 stick) butter, softened, plus butter for the pan
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 2 eggs
• 3 very ripe bananas, mashed with a fork until smooth
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans
• 1/2 cup shredded coconut

Steps:

• Heat the oven to 350°F. Grease a 9 × 5-inch loaf pan with butter. Mix together the dry ingredients. With a hand mixer, whisk, or you can also use electric mixer, cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients, just enough to combine (it’s okay if there are lumps).

• Gently stir in the vanilla, nuts, and coconut. Put the batter into the loaf vessel and bake for 50 to 60 minutes, until nicely browned.

• A toothpick placed in the center of the bread will come out fairly clean when done, but because of the bananas this bread will remain moist than others. Do not overcook. Cool on a rack for 15 minutes before removing from the pan.

If you want to make corn bread, then just follow the steps mentioned below.

Ingredients:

• 1 1/4 cups of buttermilk, milk (mixed with 1 tablespoon white vinegar if you want; see Step 1), or yogurt, plus more if needed
• 2 tablespoons butter, extra virgin olive oil, lard or bacon drippings
• 1 1/2 cups medium-grind cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons of baking powder
• 1 teaspoon salt
• 1 tablespoon sugar, or more if you like sweet corn bread
• 1 egg

Steps:

1. Heat the oven to 375°F. If you want to make sour milk (approximating buttermilk), warm the milk gently to take the chill off, 1 minute in the microwave is sufficient, and add the vinegar. Let it stay while you prepare the other ingredients.

1. Put the fat or oil in an 8-inch ovenproof skillet or square metal baking pan over medium heat; heat until hot, about 2 minutes, then turn off the heat.

1. Mix together the dry ingredients in a bowl. Mix the egg into the buttermilk. Stir the liquid into the dry ingredients just enough to combine; if it seems too dry, add another tablespoon or two of milk. Pour the batter into the prepared pan, smooth the top if necessary, and put in the oven.

1. Bake for around 40 minutes, until the top becomes lightly browned and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm.

Lighter, Richer Corn Bread. Use 4 tablespoons (1/2 stick) of butter. Increase the sugar to 1/4 cup. Use 2 eggs; stir their yolks into the buttermilk and beat the whites until stiff but not dry, then gently stir them into the prepared batter after the yolks and buttermilk have been incorporated.

Bake as directed.

Corny Corn Bread. Add 1 cup of fresh or frozen corn kernels or about 1 cup creamed corn to the liquid ingredients in Step 2.

Bacon Corn Bread. Before beginning, saute 1/2 cup of chopped bacon in 1 tablespoon grape seed, corn, or other neutral oil, bacon fat, or lard until crisp.

• Take out the bacon by using a slotted spoon, leaving the fat behind. Keep the fat hot and prepare the batter as directed; use the hot fat to prepare the pan in Step 2.

• Stir the bacon into the finished batter and proceed with the recipe. Corn and Bean Bread. Use 2 eggs and 1 cup of buttermilk or soured milk; omit the flour. Stir 1 1/2 cups well cooked white beans, pureed and strained, into the milk-egg mixture before adding to the dry ingredients.

Corn Muffins. To make the main recipe or any of the variations into muffins, grease a 12-cup muffin tin and put a paper cup in each if you like. Divide the dough among the cups and bake for 20 to 25 minutes.

If you want to make delicious coffee cake, then just follow the steps mentioned below:

Ingredients:

• 8 tablespoons of cold butter, plus a little more for the pan
• 2 cups plus 3 tablespoons all-purpose flour
• 1 1/4 cups sugar
• 2 teaspoons ground cinnamon
• 1 cup chopped walnuts or pecans
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk

Steps:

1. Heat the oven to 375°F. Grease a 9-inch square baking pan with butter. Combine 3 tablespoons of flour, 3/4 cup of sugar, 1 teaspoon of cinnamon, and 3 tablespoons of the butter with the nuts; mix with your fingers until it’s just coming together. Set this streusel mixture aside.

1. Combine the 2 cups of flour, the baking powder, salt, 1/2 cup of sugar, remaining teaspoon of cinnamon, and remaining 5 tablespoons of butter, cut into bits, in a bowl. You can also use an electric mixer for this; use it at low speed. Mix well with a fork until all the flour is coated with some butter.

1. Still on low speed, beat the egg into the batter, then the milk until blended. Pour half the batter into the prepared pan and sprinkle over it about half the streusel mixture. Add the remaining batter, then the remaining streusel.

1. Bake until a toothpick, which is placed in the center comes out smoothly, about 30 minutes. Cool on a rack for at least 15 minutes before cutting. Best served warm, but not bad a day or two later, reheated.

Cinnamon-Orange Coffee Cake. Add 2 teaspoons grated or finely minced orange zest and substitute 1/4 cup orange juice for the same amount of milk.

Quick Coffee Cake with Cardamom. Use almonds for the nuts if you like: Add 2 teaspoons ground cardamom;use 1 teaspoon in Step 1 for the streusel and 1 teaspoon in the batter, in place of the cinnamon.

Yeasted Coffee Cake

This is a classic coffee cake, slightly sweet, slightly doughy, and slightly rich, with a crunchy nut topping. A spring form pan is ideal here, but you can certainly bake it in a rectangular pan, a tube pan, or a large loaf pan as you like.

Ingredients:

• 4 cups all purpose flour, plus more as needed
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 1/3 cup sugar
• 6 tablespoons (3/3 stick) cold butter, plus softened butter for the bowl and pans
• 2 eggs
• About 1 cup milk, preferably whole
• 1/2 cup raisins (optional)
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup chopped almonds, pecans, or walnuts

Steps:

1. Combine 3 cups of the flour, the yeast, salt, and 2 tablespoons of the sugar in a food processor. Process for 5 seconds. Add 2 tablespoons of the cold butter and the eggs and pulse a few times, until well combined.

1. With the machine running, pour 1/2 cup milk through the feed tube. Process until a dough ball forms, adding more milk a tablespoon at a time if necessary. Turn on a lightly floured surface and knead by using your hand for few minutes, adding the raisins if you like, and a little more flour if necessary to prevent sticking.

1. The dough is ready when it is silky smooth and quite elastic. Butter a large bowl and turn the dough ball in it. Cover it by using a plastic wrap and allow rise until about doubled in bulk, at least 2 hours. Meanwhile, grease a 9- or 10-inch spring form pan.

1. Use a wooden spoon to beat the remaining butter, sugar, 1/2 cup flour, cinnamon, and nuts. Heat the oven to 350°F. Punch the dough down and knead a couple of times on a floured surface.

1. Roll the dough into a ball again and press it into the prepared pan. Sprinkle the cake with the topping, pressing down to dimple the top. Cover and let rise until puffy, another 30 minutes or so. Bake for around 50 minutes, or until a toothpick placed in the center comes out smoothly. Cool on a wire rack in the pan, then remove. This stays for a couple of days.

This dish makes a really spectacular party dish or meal center-piece. It can be assembled and refrigerated up to 2 days in advance. In fact, the longer it is pressed, the better it keeps its shape when sliced. If you prefer, you can grill the vegetables instead of roasting them. It adds to the flavor or can be more convenient.

Tips about How to Make Layered Vegetable Tortes

Other vegetables you can use: thinly sliced and partially cooked butternut squash, summer squash, potato, sweet potato, leeks, onions, turnips, beets, peppers, and chilies.

Ingredients:

• 2 medium sized eggplants
• 4 medium sized zucchinis
• Salt
• 4 red bell peppers, roasted and deseeded
• ½ cup extra-virgin olive oil, or more if needed
• Freshly ground black pepper
• 20 or so fresh basil leaves, some sliced or torn for garnish
• Freshly crushed Parmesan cheese for garnish (optional)

Steps:

If the skin is of eggplants is thick or less than perfectly firm, peel the eggplants. Cut them and the zucchinis into 1/4 inch thick slices. Season the eggplant with salt if time allows. Cut each roasted pepper into thirds or fourths and set aside.

Heat the oven to 400°F. Smear 3 (or more) baking sheets with 3 tbsps oil each. Place the eggplant pieces on one sheet and the zucchini on the other in a single layer. You may need to work in batches. If so, then bake the eggplant first and the the zucchini.

Sprinkle some salt and pepper (if you did not season the eggplant) and drizzle or brush 2 tbsps of oil over each sheet of vegetables.

Roast until the eggplant and zucchini become soft. (About 15 minutes for the zucchini, 20 minutes or so for the eggplant).

Coat a deep pie dish with some oil. Layer a third of the eggplant slices into the bottom of the pan so that they cover the bottom (trim the eggplant pieces if necessary). Then layer half the zucchini, peppers, and basil, sprinkling each layer with a bit of salt and pepper over the first layer. Repeat the layers, ending with remainder of the eggplant.

Put a plate or a flat object over the top of the pie. You want to distribute the weight evenly across the top of the pie. Hold it down with a large tomato can or something similar.

Let it rest at room temperature for at least an hour and in the fridge for a day before you remove the weight. It can be stored in the refrigerator for anywhere between 2 and 3 days before being served. Put it on a large plate or platter, as juices might squeeze out.

Serve at room temperature or heat it in a 325°F oven until warm, for about 30 minutes. Garnish with chopped basil and parmesan and cut into wedges to serve.

Variations:

Cheesy Vegetable Tortes:

Mozzarella works nicely with the vegetables. Almost any cheese (except very soft cheeses like ricotta) will work, depending on the vegetables you use in the pie. Grate or slice the cheese and add 1 or 2 layers between the vegetable layers. After Step 3, bake the pie in a 325°F oven until hot (you want the cheese to melt into the vegetable layers) for about 40 minutes.

Autumn Vegetable Tortes:

Almost a dessert; sprinkle these tortes with brown sugar or drizzle with maple syrup. They can be served for brunch too. Substitute peeled butternut squash, peeled sweet potato, and cored apples for the eggplant, zucchini, and red peppers. Instead of basil, use fresh sage leaves or 2 tbsps of chopped fresh rosemary.

More is not necessarily better, too many vegetables will muddy the flavor. Usually three or four vegetables per dish are sufficient. If you’re looking for a ‘bigger’ dish, remember that adding a little meat, fish, poultry, or even tofu turns these recipes into main courses.

These, nearly addictive, savory cakes are almost crêpe like in their crisp and chewy texture. This texture is at its best – crisp on the outside and tender and chewy on the inside – if you use rice flour (found in most Asian markets). Serve the pancakes hot or at room temperature with Soy Dipping Sauce and Marinade.

Other vegetables you can use: corn kernels, shredded cabbage, or radish.

Tips about how To make vegetable pancakes:

Follow the recipe below:

Ingredients:

• 2 cups flour, preferably half all-purpose and half rice flour
• 2 eggs, lightly beaten
• 1 tablespoon oil, like grape seed or corn. You can add more if and when needed
• 5 scallions, the green portion only, chopped into 3 inch lengths and sliced lengthwise
• 20 chives, preferably Chinese (garlic) chives, or parsley or cilantro
• 2 medium carrots, grated
• 1 small yellow squash or zucchini, grated

Method:

Mix the flour, eggs, and oil into1 1/4 cups water until it forms a smooth batter. Let it rest while you prepare the vegetables. When you’re ready to cook, stir in the scallions, chives, carrots, and squash into the batter.

Heat a large non-stick skillet over medium-high heat and coat the bottom of the pan with oil. Ladle in a quarter of the batter and spread it out evenly into a circle.

Turn down the heat to medium and cook until the bottom of the pancake is browned, after about 5 minutes. Flip and cook for another 5 minutes.

Repeat with the remaining batter. As the pancakes get done, take them out and if necessary, drain them on paper towels. Cut into small triangles and serve with Soy Dipping Sauce.

Variations:

Kimchi Crispy Pancake:

Add 1 cup chopped Kimchi to the batter and proceed as above.

Seafood and Vegetable Pancakes, Korean Style:

Add 2 cups sliced shrimp, squid, oysters, or mussels (pre-cooked and shelled, alone or in combination) and reduce the vegetables by half. Proceed with the recipe, making the pancakes a bit thicker to hold in the seafood.

• Neutral oil or peanut oil, like grape seed or corn
• 1 1/2 to 2 pounds assorted vegetables: zucchini, eggplant, winter squash or sweet potatoes, mushrooms, bell pepper, green beans, broccoli or cauliflower, leeks, onions
• 1/2 pound seafood or chicken: firm white fish, like cod or haddock, cut into chunks; 6 to 8 large shrimp, peeled and sliced in half lengthwise; or chicken tenders, cut into thin strips
• 1 1/2 cups all-purpose flour, plus 1 cup for dredging
• 3 egg yolks
• Soy Dipping Sauce and Marinade or lemon wedges

Methods:

• Put at least 2 inches of oil in a deep pan on the stove over medium-high heat; bring to 350°F. The broader the vessel, the more of these you can cook at once, but the more oil you will use.

• While the oil is heating, prepare the vegetables, the meat and the sauce. When you’re ready to cook, combine 2 cups water and 2 cups ice; let them stay for a minute, and then measure 2 cups water from this. Beat lightly with 1 1/2 cups of flour and the egg yolks; the batter should be lumpy and quite thin.

• One piece at a time, dredges the vegetables and shrimp in the remaining flour, then dip in the batter.

• Fry each piece until golden, turning once if necessary, less than 5 minutes total. Drain the extra oil on tissue paper and serve immediately, with the dipping sauce or lemon wedges.

Eggless Vegetable Tempura. Club soda adds airiness to these two-ingredient batter and makes a nice light coating for delicate vegetables like thinly sliced eggplant or even leaves of spinach or chard: Omit the egg yolks and substitute well-chilled sparkling water for the ice water. Use rice flour if you prefer.

Pakoras. The batter-fried vegetables of India, good served with any dipping sauce or wedges of lime.

Make a thick batter by mixing together 2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 egg, 1 tablespoon peanut or neutral oil, and about 1 cup water (or milk). Season the batter with 1 tablespoon curry powder.

Dip (you need not pre-dredge in flour) and fry as directed. Serve with Cilantro-Mint Chutney, any of the recipes under Chili Paste, Eight Ways, any hot sauce, or lime wedges.

Ten Excellent Dipping Sauces for Tempura and Pakoras

For Tempura:

1. A mixture of soy sauce and rice vinegar

2. Basil-Soy Dipping Sauce

3. Simple Miso Dipping Sauce

4. Homemade Mayonnaise with wasabi

5. Dashi Dipping Sauce

For Pakoras:

1. Simplest Yogurt Sauce or any of its variations

2. Coconut Chutney

3. Cilantro-Mint Chutney

4. Curry Ranch Dressing

5. Smooth Green Chili Sauce, Indian Style

Let’s have a look at how to make deviled or stuffed eggs:

Ingredients:

• Salt to taste
• 2 tablespoons of mayonnaise, preferably homemade
• 1 teaspoon Dijon mustard, or to taste
• 1/4 teaspoon cayenne, or to taste
• Paprika or fresh parsley leaves for garnish

Steps:

• Boil the eggs, remove its shell after they cool. Slice them in half lengthwise, and carefully remove the yolks. Mix the yolk with some salt and the mustard, mayonnaise and cayenne. Taste and adjust the seasoning.

• Spoon the filling back into the whites. If you want to make a lot of deviled eggs and want them to be attractive, use a pastry bag to pipe them back into the whites.

• Shower with paprika and serve or cover and chill, well wrapped, for up to 1 day before serving.

Deviled Eggs with Anchovies. As with anything containing anchovies, more than hallf the people in the room will love them. In Step 1, substitute mayonnaise with 1 tablespoon of olive oil; mash 2 or more anchovies with the yolks. Garnish by using some anchovy fillet and a couple of capers.

Herb-Stuffed Eggs. Fresh looking and tasting: In Step 1, substitute mayonnaise with 1 tablespoon of olive oil. Add 1/4 teaspoon minced garlic, 2 tablespoons minced fresh parsley leaves, 1 tablespoon drained and chopped capers (optional), and 1 teaspoon minced fresh tarragon leaves or 1 tablespoon minced fresh basil leaves. Garnish with parsley or small basil leaves.

Curried Deviled Eggs. Subtly spiced: Substitute mayonnaise with yogurt and add fragrant Curry Powder or other spice mix to the mustard. Garnish with cilantro leaves.

Jalapeño Deviled Eggs. Make these as spicy as you like: Substitute sour cream for the mayonnaise, 2 teaspoons or more minced jalapeño for the mustard, and 1/8 teaspoon ground cumin for the cayenne. Garnish with cilantro leaves.

Spring Vegetable–Stuffed Eggs. A little more work, because you have to mince the vegetables: Add a

tablespoon each minced radish or cucumber, snow peas, peas, or green beans; scallions, shallots, or onion. Garnish with a piece of parsley or a bit of any vegetable.

Fourteen Tasty Additions to Deviled Eggs

Add a touch of mayonnaise, sour cream, yogurt, or olive oil as necessary to help bind the filling and keep it moist.

1. Sliced, cooked shrimp, lobster, or crabmeat (excellent with chopped tarragon)

2. Finely crushed chorizo or other spicy sausage

3. Crumbled bacon

4. Avocado bits

5. Bits of dried tomato

6. Finely chopped olives, capers, or gherkins

7. Cooked spinach or watercress, drain then and finely chopped

8. Finely crushed or crumbled cheese, the stronger the better, like Parmesan, feta, or manchego

9. Horseradish or wasabi

10. Any miso

11. Any pesto or salsa

12. Grainy Mustard

13. Cooked corn kernels

14. Finely chopped red bell pepper

How to Make Shortbread:

Ingredients:

• 1/2 pound (2 sticks) unsalted butter, softened
• 3/4 cup sugar
• 1 egg yolk
• 1 1/2 cups of all-purpose flour
• 1/2 cup cornstarch
• Pinch salt

Methods:

• Use an electric mixer to mix butter and sugar; mix on low speed, just until they get thoroughly mixed, for about 30 seconds or so. Still on low speed, beat in the egg yolk, then the flour, cornstarch, and salt, until the mixture barely holds together; this will take a few minutes.

• There are two ways to shape the dough, and both require chilling. If you want to make real shapes, form the dough into a rough ball or disk, wrap in plastic and freeze or refrigerate for at least 30 minutes, until fairly firm.

• Roll it out on evenly floured surface until it is 1/3 inch thick. Cut into any shape you like, and then put the cookies on an ungreased baking sheet. They will not extend much, so you can place them pretty close together. Chill for 1 hour or freeze for as long as you want. (Once they’re frozen, you can take them off the sheets and store them in a plastic bag for several days if you like.)

• Alternatively, shape the dough into a round, triangular, or rectangular log and refrigerate or freeze until firm, for about 30 minutes. (You can also store the log, frozen.) Slice 1/4 inch thick and put on the baking sheet.

• Heat the oven to 275°F. Bake the cookies until just firm but still quite tender and not at all brown, about 30 minutes. Cool for a minute on the sheets before using a spatula to transfer the cookies to a rack to finish cooling.

• Store on a plate, uncovered, for no more than a day. Wheat Shortbread. A portion of whole wheat flour gives the shortbread a nice nutty flavor: Substitute up to 3/4 cup whole wheat flour for white flour.
• Pistachio or Other Nut Shortbread.

• Pistachios give the shortbread a beautiful green color: Substitute 1/2 cup pistachio with other nut flour or meal for 1/2 cup of the flour. Reduce the cornstarch to 1/4 cup. Sprinkle the tops of each cookie with a pinch of ground cardamom before baking if you like.

Six Simple Ideas for Shortbread:

You can combine these ideas if you like.

1. Add 2 tablespoons grated orange or lemon zest to the dough. For more flavors, reduce the butter to 2 tablespoons; replace it with 2 tablespoons freshly squeezed orange or lemon juice.

2. Add 1/2 cup toasted/chopped pine nuts to the dough (nice with lemon zest or rosemary).

3. Add 1 teaspoon ground cinnamon or ginger to the dough.

4. Add about 1 teaspoon minced fresh rosemary, thyme, or lavender leaves to the dough.

5. Add 1 teaspoon vanilla or almond extract to the dough (especially good with nuts).

6. Add 1 ounce melted bittersweet chocolate to the dough.