Fruit

A fresh-baked fruit galette is proof that you don’t need specialty equipment—or even a pie plate—to successfully bake a beautiful dessert from scratch. Here, sliced plums are arranged on an irregular round base of pâte brisée (ground almonds are sprinkled over the crust first). The dough is then simply folded over the filling to make a rough border. There’s no crimping or embellishment required; the unfinished edge is a big part of the appeal.

Making a pie, or in this case a tart, can be remarkably simple—as easy as baking a batch of cookies, in fact. Pâte sablée is essentially a cookie dough. Here it’s pressed into a springform pan before baking. In this recipe, cornmeal stands in for some of the flour; its flavor works well with summer fruits, but if you don’t have it, you can certainly use all flour. To make the filling, toss fresh fruit with sugar, add it to the partially baked tart shell, then finish baking. Peaches and berries are pictured, but if you have apricots or cherries on hand, feel free to use them instead; this low-key recipe takes kindly to improvisation.

This is far and away the most popular salad at the Shop, where we serve a handful to accompany every sandwich. We prefer Fuji apples because they are crisp and acidic and balance the peppery arugula and sweet apple cider dressing. In most of the restaurants we’ve worked in, chives are used as a garnish and rarely as an ingredient, but their mild, oniony flavor is absolutely key in this salad. In a pinch, scallions can be used in place of the chives.

This salad is all about contrasts. The grapefruit adds a slightly tart punch to the creamy avocado, and the herbs add flavor and texture. This salad comes together in a flash because there’s no separate dressing—just a squeeze of lemon and a splash of olive oil.

This jewel of a salad is the prettiest way to welcome in the cooler months. We use the firm fuyu persimmons, which have a crunch similar to that of apples. The pomegranate seeds add a gorgeous touch and a resounding sweet and tart pop of flavor.

This vinaigrette is fabulous spooned over roasted veggies and grilled eggplant.

When you think of a macaroon, you think of a high, rounded cookie. Think again. At the shop we flatten them to accommodate ice cream in the middle. We love the toasted coconut flavor of the cookies, or for a nostalgic twist, try almond extract instead of the vanilla. Paired with Chocolate Ice Cream (page 137), it’s practically an Almond Joy!

Complete comfort food . . . Layer these with our Cinnamon Ice Cream (page 143) and savor the spicy-sweet goodness of this sandwich. Try using freshly grated nutmeg instead of ground—you’ll be surprised by the difference.

Brussels sprouts are one of the highlights of the fall market. If you’re lucky you can buy them attached to the stalk. When roasted, the outer leaves become nicely browned, and in this recipe the flavor is intensified by the addition of apples and onions. The honey-roasted pecans add a wonderful sweet and salty crunch and are a bonus recipe here—you can snack on these with a cocktail too. And while we keep the veggies all vegetarian at the Shop, if you want to, roast a little bacon or pancetta along with them. The results will speak for themselves.

Carrots are often underappreciated, and we think they are one of those incredible vegetables that is worth another look. We were inspired to re-create a modern version of a classic Jewish dish called tzimmis, which is served to welcome in the new year. With its great balance of savory carrots, refreshing mint, and lemon juice, plus crunchy, earthy walnuts and sweet honey and prunes, this is one of our go-to roasted veg dishes at the Shop. Serve warm or at room temperature.

This is an ideal ice cream for early summer, when strawberries are at their peak of flavor.

A little sweet with just the right amount of sour. We love this sorbet sandwiched between Chocolate Walnut Meringues (page 135).

Chutney adds a ton of flavor to many different dishes. At the Shop we serve this with the Jerk Chicken Balls (page 30) because it’s the perfect counterpoint to the salty-spicy meatballs. Also, definitely try mixing this staple condiment into cooked rice or serve it alongside grilled chicken or fish. Alternatively, spread it on sandwiches, or stir it into a bit of mayo or yogurt for a quick dip. This sauce will keep for up to two weeks in the fridge.

Once you taste this fast and easy go-to sauce, we’re willing to bet it will become a staple in your kitchen for any fish or chicken dish. The lemon brightens the roasted flavor of meatballs like Salmon Balls (page 34), Bouillabaisse Balls (page 23), and Chicken Meatballs (page 12). Drizzle it over braised greens or sautéed spinach for a big impact with little fuss.

The vibrant flavors of Mexico pop in these balls that we created for a Cinco de Mayo party. Pork meatballs get a kick from a splash of tequila, the smoky heat of ancho and guajillo chiles, along with a fragrant touch of cinnamon and cumin, reminiscent of carnitas, the traditional Mexican spiced, braised pork. Serve these with Salsa Roja (page 66). To serve alongside margaritas, try them as mini balls.

Don’t be surprised by the texture of these preserved lemons—the inside is very soft and the outside has a bit of firmness. Use the lemons in vinaigrettes, with white beans, as a rub for steak or roast chicken, or in a marinade or sauce for chicken or seafood. They’ll keep for a week in the refrigerator.

When we think of sun-drenched Greece, we think of olives, feta cheese, preserved lemons, and oregano. These salty, tangy, and fragrant ingredients instantly transport us to the Mediterranean islands. These meatballs capture the essence of Greek flavors and roll it all up into a meatball. You can buy preserved lemons, but our quickie recipe below is a no-brainer. Serve with a big ladleful of Classic Tomato Sauce (page 56).

Lamb sausage spiked with pine nuts and raisins, masterful fare from Turkey found around the Mediterranean, is exactly right for a summer grill party. The figs and fennel practically insist on being combined into a marmalade to accompany the lusty sausage. It can also be used as a compote for pork or chicken dishes or as a topping for toast or scones. If you happen to have a fig tree, or know someone who does, use its leaves to wrap the sausage. They impart an aroma and flavor of cinnamon that greatly enhances the lamb and evokes the Garden of Eden, after the Fall.

One morning, Penny Brogden, my longtime friend and coworker at Pig-by-the Tail, came dancing into the kitchen, exclaiming, “I did the Polish sausages for dinner last night the best way ever! I glazed them with honey and baked them.” We tried the same preparation on the spot, and she was right. It was a fabulous way to give the ordinary a new polish. We advised customers who purchased Polish sausage to make the dish, too, and it was included in American Charcuterie, my book of recipes from Pig-by-the-Tail. If you are not set up for stuffing the sausage into hog casing, form it into links, wrap the links in cheesecloth, and refrigerate overnight (see page 154).