Homemade Linguine with Walnut and Broccoli Rabe Pesto (Recipe)

Food and Wine's Melissa Rubel Jacobson opts for broccoli rabe instead of basil to give a pleasing bitterness to this earthy pesto.  And in place of trenette (the classic noodle for pesto), she calls for the slightly thicker, easier-to-find linguine.

Ingredients

1/3 cup plus 2 tablespoons walnuts

1/2 pound broccoli rabe, trimmed

1 garlic clove

1/3 cup plus 1 tablespoon extra-virgin olive oil

Pinch of crushed red pepper

1/3 cup grated pecorino cheese, plus more for serving

Kosher salt and freshly ground pepper

3/4 pound linguine

4 Servings - Total: 30min

Steps

1.  Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 8 minutes, until fragrant and lightly golden; let cool. Chop 2 tablespoons of the walnuts.

2.  In a large pot of boiling salted water, cook the broccoli rabe until tender, about 3 minutes. Drain and let cool under cold water. Squeeze out the excess water and coarsely chop the broccoli rabe.

3.  In a food processor, mince the garlic. Add the 1/3 cup of walnuts; pulse until coarsely chopped. Add the broccoli rabe, olive oil and crushed red pepper and process until the broccoli rabe is very finely chopped. Add the 1/3 cup of pecorino and pulse until just combined. Season with salt and pepper. Scrape the pesto into a large bowl.

4.  In a large pot of boiling salted water, cook the linguine until al dente. Drain, reserving 3/4 cup of the pasta cooking water. Add the linguine to the pesto sauce, then stir in the reserved cooking water and toss until the pasta is well coated with the pesto sauce. Sprinkle with the chopped walnuts and serve at once, passing more pecorino at the table.

* This recipe can easily be paired with a bright white wine or a medium-bodied red.  Greg Brewer and Steve Clifton, winemakers at Santa Barbara Country's Brewer-Clifton, have released two wines that would go equally well with this dish: the 2008 Santa Rita Hills Chardonnay and the 2008 Santa Rita Hills Pinot Noir.

Homemade Spaghetti with Bolognese Sauce (Recipe)

Classic Bolognese sauce (from northern Italy's Bologna region) is made with a mix of fresh and cured meats.  In this version, Food and Wine's Marcia Kiesel uses a combination of meats - ground beef and pork, plus pancetta and pistachio - flecked mortadella - but increases the amounts to make the sauce extra hearty.

Ingredients

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

4 garlic cloves, minced

3 ounces thinly sliced pancetta, finely chopped

1 medium carrot, finely diced

1 medium onion, finely diced

1 celery rib, finely diced

1 pound coarsely ground beef chuck

1 pound coarsely ground pork

1/4 pound mortadella, cut into 1/4-inch dice (optional)

1 tablespoon tomato paste

1 cup dry white wine

One 28-ounce can Italian whole tomatoes, chopped, juices reserved

1 1/2 cups chicken or beef stock or low-sodium broth

1/4 teaspoon freshly grated nutmeg

3 tablespoons chopped flat-leaf parsley

2 tablespoons chopped basil

Salt and freshly ground pepper

1 pound spaghetti

1/4 cup heavy cream

Freshly grated Parmesan cheese, for serving

6 Servings - Active: 45min; Total: 2hr 15min

Steps

1.  In a medium enameled cast-iron casserole, melt the butter in the oil. Add the garlic, pancetta, carrot, onion and celery and cook over moderately low heat until the onion is golden, about 5 minutes. Add the ground beef and pork and cook over moderate heat, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes. Stir in the mortadella and tomato paste and cook for 2 minutes. Add the wine and cook, stirring, until reduced by half, about 3 minutes. Add the tomatoes with their juices, the stock, nutmeg and 1 tablespoon each of the parsley and basil and bring to a boil. Season with salt and pepper and simmer over low heat, stirring occasionally, until very thick, about 1 1/2 hours. Keep warm.

2.  In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and return it to the pot.

3.  Stir the cream and the remaining 2 tablespoons of parsley and 1 tablespoon of basil into the meat sauce. Season the sauce with salt and pepper, then add 2 cups to the spaghetti and toss. Transfer the spaghetti to a large bowl, top with the remaining sauce and serve. Pass the Parmesan cheese at the table.

*  Rich, meaty Bolognese is great paired with powerful Barolo, because the heartiness of the dish balances the tannins in the wine.  Good Barolos like the 2004 Ceretto Brisco Rocche Prapo and the 2004 Elvio Cogno Ravera Barolo are no bargain, but they're definitely worth the splurge.

Homemade Ginger-Beef Noodle Soup (Recipe)

Rather than using a soup pot set on the stove, Food and Wine's Grace Parisi uses a slow-cooker for her simple version of the Chinese beef noodle soup niu rou mein.  Cooking the beef for several hours in a broth flavored with soy sauce, ginger, garlic and star anise infuses the meat with marvelous flavor and makes it unbelievably tender.

Ingredients

1 1/2 pounds beef chuck in one piece

8 cups beef broth

4 cups water

1/2 cup soy sauce

1/2 cup plus 2 tablespoons very thinly sliced peeled ginger (4 ounces)

1 onion, coarsely chopped

3 garlic cloves, thinly sliced

1/2 star anise pod

1/2 pound shiitake mushrooms, caps only, thickly sliced

3 large scallions, thinly sliced

1 pound fresh Chinese egg noodles or thick Japanese udon

Toasted sesame oil or hot chili oil, for serving

6 Servings - Active: 20min; Total: 4hr 45min

Steps

1.  In a slow cooker, combine the meat with the broth, water, soy sauce, ginger, onion, garlic and star anise. Cover and cook on high for 4 hours, until the meat is tender. Transfer the meat to a plate and let cool slightly. Using 2 forks, pull the meat into thick shreds.

2.  Strain the broth, discarding the solids. Return the broth to the cooker. Add the shiitakes, scallions and shredded meat. Cook on high for 15 minutes, until the mushrooms are tender.

3.  Meanwhile, bring a large saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain well.

4.  Add the noodles to the soup. Serve in deep bowls, passing the sesame or chili oil at the table.

* Burgundian Pinot Noir would be a great pairing for this mushroomy soup, because it offers earthy flavors, too.  Consider the 2007 Domaine Pierre Morey Monthelie or the 2008 Chassagne-Montrachet Vieilles Vignes Rouge from Domaine Bernard Moreau et Fils.

Mark Peel Minestrone with Black-Eyed Peas and Kidney Beans (Recipe)

In this modern minestrone from L.A.'s Campanile, chef Mark Peel replaces cannellini beans with an earthy mix of kidney beans and black-eyed peas.  And instead of adding the usual pasta (ditalini or another small pasta), he boils penne, slices it into rings and saute them in olive oil so they're crispy-chewy.

Ingredients

3 tablespoons extra-virgin olive oil

2 ounces pancetta, finely diced

1 large onion, finely chopped

2 celery ribs, thinly sliced

4 garlic cloves, thinly sliced

1 leek—white and tender green parts thinly sliced, 1 dark top reserved

Salt and freshly ground pepper

1/2 pound Savoy or other green cabbage, coarsely shredded

One 14-ounce can diced tomatoes

1 cup dried black-eyed peas

2 quarts water

3 parsley sprigs

1 bay leaf

3 thyme sprigs

One 15-ounce can red kidney beans, drained and rinsed

2 ounces penne

1/2 cup shredded basil

1/4 cup plus 2 tablespoons grated Parmigiano-Reggiano cheese

6 Servings - Active: 30min; Total: 1hr 30min

Steps

1.  In a pot, heat 2 tablespoons of the oil. Add the pancetta, onion, celery, garlic and sliced leek and season with salt and pepper. Cook over moderate heat, until the vegetables are softened, 10 minutes. Add the cabbage and cook until slightly wilted, 1 minute. Add the tomatoes and cook for about 5 minutes. Add the black-eyed peas and water; bring to a boil. Wrap the parsley, bay leaf and thyme in the reserved leek top and secure with kitchen twine. Add to the pot.

2.  Cover the pot and simmer over low heat until the black-eyed peas are tender, 45 minutes. Discard the herbs. Add the kidney beans and simmer for 10 minutes longer.

3.  Meanwhile, in a pot of boiling salted water, cook the penne until al dente. Drain and cool under running water. Slice the penne crosswise into 1/4-inch rings.

4.  In a nonstick skillet, heat the remaining 1 tablespoon of oil. Add the penne in a single layer and cook over moderately high heat, turning once, until golden, 5 minutes. Drain the penne rings on paper towels.

5.  Stir the pasta and basil into the soup. Ladle the soup into bowls, sprinkle each with 1 tablespoon of the cheese and serve.

Homemade Black Bean Soup with Crispy Tortillas (Recipe)

This ultrasimple soup from Food and Wine's Melissa Rubel Jacobson requires little more than a couple of cans of black beans, some onion and a bit of cumin.  The surprise ingredient is pickled jalapeño, which adds a nice bit of tanginess and heat.

Ingredients

Vegetable oil, for frying

Three 6-inch corn tortillas, cut into narrow wedges

Kosher salt

1 onion, cut into 1/4-inch dice

1 teaspoon ground cumin

Two 15-ounce cans black beans

2 tablespoons chopped cilantro

Freshly ground pepper

4 Servings - Total: 35min

Steps

1.  In a medium saucepan, heat 1/2 inch of vegetable oil over moderately high heat until a deep-fry thermometer registers 350°. Add the tortillas and fry, stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes. Using a slotted spoon, transfer the tortillas to paper towels to drain; season with salt.

2.  In a medium soup pot, heat 2 tablespoons of the oil used to fry the tortillas. Add the onion and cook over moderate heat until softened, about 6 minutes. Add the cumin and cook for 1 minute. Add the beans and their liquid and 1 1/2 cups of water. Bring to a simmer and cook until slightly thickened, about 15 minutes. Stir in 1 tablespoon of the cilantro and season with salt and pepper. Ladle the soup into bowls and top with a few tortillas. Sprinkle with the remaining 1 tablespoon of cilantro and serve.

MAKE AHEAD

The soup can be refrigerated and the tortillas kept in an airtight container overnight.

*  Earthy black bean soup is delicious with a bold, lower-tannin red wine like Malbec.  Look for the 2008 Catena from star producer Laura Catena or the 2006 Añoro from sommelier Ken Fredrickson.

Daniel Boulud Chilled Spring Pea Soup (Recipe)

Spring pea soup can be a very labor-intensive recipe, since it ordinarily calls for fresh English peas that must be shelled.  But this adaptation of a signature recipe from star chef Daniel Boulud calls for sugar snaps and frozen baby peas, which don't require shelling.

Ingredients

8 slices of bacon

1 tablespoon extra-virgin olive oil

2 celery ribs, thinly sliced

1 onion, thinly sliced

1 leek, white and tender green parts only, thinly sliced

5 cups chicken stock or low-sodium broth

Two 4-inch rosemary sprigs

Salt and freshly ground white pepper

1/2 pound sugar snap peas, thinly sliced

Two 10-ounce boxes frozen baby peas

1/4 cup flat-leaf parsley leaves

1 cup heavy cream

1 garlic clove, minced 

6 Servings - Total: 45min

Steps

1.  In a medium soup pot, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.

2.  In the same pot, heat the olive oil. Add the celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon, 1 rosemary sprig and a pinch each of salt and white pepper. Simmer until the vegetables are very tender, about 15 minutes. Discard the bacon and rosemary. Using a slotted spoon, transfer the vegetables to a blender.

3.  Meanwhile, bring a medium saucepan of salted water to a boil. Add the sugar snaps and cook for 3 minutes. Add the frozen baby peas and the parsley and cook just until heated through, about 1 minute; drain. Add the sugar snaps, baby peas and parsley to the blender and puree until smooth, adding a few tablespoons of the broth to loosen the mixture. Transfer the soup and the remaining broth to a large bowl set in a larger bowl of ice water to cool.

4.  In a small saucepan, bring the heavy cream, garlic and remaining rosemary sprig to a boil. Simmer over low heat until slightly reduced, about 5 minutes. Strain the garlic cream into a bowl and let cool.

5.  Ladle the chilled pea soup into bowls and drizzle with the garlic cream. Crumble the remaining 4 slices of bacon into each bowl and serve.

MAKE AHEAD

The pea soup and garlic cream can be refrigerated separately for up to 2 days.

*  Lively, grassy Austrian Gruner Veltliner is an unparalleled match for spring vegetables like the peas in this soup.  Pour the 2009 Loimer Lois or the 2009 Grooner.

Homemade Smoky Tomato Soup with Gruyere Toasts (Recipe)

In this inventive take on the classic combination of grilled cheese and tomato soup, Food and Wine's Melissa Rubel Jacobson uses the sweetest, ripest tomatoes in season to make a soup she flavors with mild Spanish smoked paprika (pimenton).  She serves nutty Gruyere cheese toasts alongside.

Ingredients

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1 onion, cut into 1/4-inch dice

2 garlic cloves, crushed

2 teaspoons sweet smoked paprika, preferably pimentón de la Vera

3 1/2 pounds tomatoes, quartered

1/2 cup water

1 thyme sprig

1 bay leaf

Kosher salt and freshly ground pepper

1/4 cup plus 2 tablespoons heavy cream

Eight 1/4-inch-thick baguette slices, cut on the bias

2 ounces Gruyère cheese, coarsely grated (3/4 cup)

4 Servings - Total: 40min

Steps

1.  In a soup pot, melt the butter in the olive oil. Add the onion and garlic and cook over moderately high heat until tender, about 5 minutes. Add the paprika and cook until fragrant, about 30 seconds. Add the tomatoes, water, thyme sprig and bay leaf, season with salt and pepper and bring the tomato mixture to a boil. Cover and simmer over moderate heat until the tomatoes break down, about 15 minutes. Discard the thyme sprig and bay leaf.

2.  Preheat the broiler. In a blender, puree the soup in batches until smooth. Strain the soup back into the pot, pressing on the solids to extract as much soup as possible. Stir the cream into the soup and season with salt and pepper.

3.  Meanwhile, place the baguette slices on a baking sheet. Broil 6 inches from the heat until lightly toasted on both sides, about 2 minutes total. Top the toasts with the Gruyère and broil for about 30 seconds, until the cheese is bubbly. Ladle the soup into bowls and serve with the Gruyère toasts.

MAKE AHEAD

The soup can be refrigerated for up to 2 days.

*  When pairing tomatoes with wine, it's important to choose a variety that has similar bright acidity.  Try an unoaked Chardonnay like the 2009 Lioco Sonoma Country or the 2009 Healdsburg Ranches.

Grace Parisi Tomato Tartlets (Recipe)

Food and Wine's Grace Parisi deconstructed the traditional French tomato tart and came up with amazingly fast and easy hors d'oeuvre.  Her stroke of genius: Instead of making individual tarts, she prebakes a large rectangle of puff pastry, spreads on silky pureed ricotta cheese, tops it with oven-roasted cherry tomatoes, cuts and serves.

Ingredients

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1/2 pound fresh ricotta

2 teaspoons fresh thyme leaves, plus more for garnish

30 cherry tomatoes (about 1 pound), halved crosswise

All-purpose flour, for rolling

1/2 pound all-butter puff pastry

Makes 5 dozen pieces - Total: 45min

Steps

1.  Preheat the oven to 425° and line a large baking sheet with parchment paper. Position racks in the middle and upper thirds of the oven. On a lightly floured surface, roll out the puff pastry to a 9 1/2-by-17 1/2-inch rectangle. Using a straight edge, trim the pastry to a 9-by-17-inch rectangle. Transfer the pastry to the baking sheet and poke all over with a fork. Top with another sheet of parchment and another baking sheet and bake for 25 minutes on the middle rack, until golden. Remove the top sheet and parchment paper and bake the pastry until lightly browned and dry, about 10 minutes longer. Slide the paper and pastry onto a rack and let cool.

2.  Meanwhile, in a large bowl, toss the tomatoes with the olive oil and 2 teaspoons of thyme and season with salt and pepper. Place the tomatoes on a baking sheet, cut side up, and bake on the upper rack for about 15 minutes, until softened slightly. Let cool.

3.  In a food processor, puree the ricotta until very creamy. Spread the ricotta over the pastry and season with salt and pepper. Arrange the tomatoes cut side up on the ricotta in 5 rows of 12. Sprinkle lightly with fresh thyme. Using a long knife, cut the pastry between the tomatoes into 60 squares. Transfer the tartlets to platters and serve at once.

MAKE AHEAD

The recipe can be prepared through Step 2 and kept at room temperature for up to 8 hours.

* Lambrusco, Emilia-Romagna's delicious sparkling red, is great with tartlets because its effervescence refreshes the palate.  Try the 2009 Medici Ermete Solo Reggiano or NV Cantine Ceci La Luna.

Lee Ann Wong Grilled Tofu with Asparagus and Nori Vinaigrette (Recipe)

Lee Ann Wong, supervising culinary producer for Bravo's Top Chef, pairs a European vegetable with Asian flavors, tossing asparagus in sesame oil, roasting it and serving it with grilled marinated tofu.  Healthy recipes like this helped Wong lose more than 50 pounds.

Ingredients

1/4 cup rice vinegar

3 tablespoons white miso paste

2 1/2 tablespoons soy sauce

1 tablespoon tahini paste

1 tablespoon agave syrup (see Note)

2 teaspoons mirin

1/8 teaspoon Chinese five-spice powder

1 pound extra-firm tofu, drained and cut into 4 blocks

Vegetable oil

Three 7-by-8-inch sheets of toasted nori (seaweed), cut into strips

1/2 cup water

1 tablespoon honey

1 tablespoon fresh lemon juice

1/4 teaspoon sambal oelek or other Asian chile paste

Salt and freshly ground black pepper

1 pound medium asparagus

1 teaspoon Asian sesame oil

1/4 teaspoon crushed red pepper

2 teaspoons sesame seeds

1/2 cup cilantro leaves

1 large scallion, thinly sliced

4 servings - Total: 50min

Steps

1.  Preheat the oven to 425°. In a medium baking dish, whisk 2 tablespoons of the rice vinegar, 2 tablespoons of the miso and 1 1/2 tablespoons of the soy sauce with the tahini paste, agave syrup, mirin and Chinese five-spice powder until smooth. Add the tofu and turn to coat. Let stand for 30 minutes.

2.  Meanwhile, in a blender, combine 1/4 cup of vegetable oil with the nori, water, honey, lemon juice, sambal oelek and the remaining 2 tablespoons of rice vinegar, 1 tablespoon of miso paste and 1 tablespoon of soy sauce. Puree until smooth and season lightly with salt and pepper. Refrigerate the vinaigrette.

3.  On a baking sheet, toss the asparagus with the sesame oil; season with salt, black pepper and the red pepper. Roast for 10 minutes, until tender and browned.

4.  Meanwhile, in a skillet, toast the sesame seeds over moderate heat until fragrant and lightly browned, 1 minute. Let cool.

5.  Light a grill and brush with vegetable oil. Remove the tofu from the marinade and grill over moderate heat, turning once, until browned and heated through, 6 minutes. Cut each block into 3 slices.

6.  Spoon some of the nori vinaigrette onto plates. Top with the asparagus and tofu. Sprinkle with the toasted sesame seeds, cilantro and scallion and serve.

*  Grown in the stony soil of France's Vouvry region, Chenin Blanc often tastes a bit smoky and a bit like green tea, which helps it pair beautifully with lighter grilled foods like this tofu.  Consider the 2008 Jean Claude and Christopher Pichot or search out the 2008 Doamaine de la Taille aux Loups Les Caburoches.

Mehmet Gurs Goat-Cheese-Stuffed Grape Leaves (Recipe)

Inspired by Turkey's rice-stuffed grape leaves (dolmas), star chef Mehmet Gurs of Istanbul's Mikla restaurant ingeniously wraps goat cheese in the briny leaves, then quickly grills the leaves, then quickly grills the little packages to melt the cheese.  An added surprise: He flavors the filling with an aromatic mix of thyme, rosemary and lavender.

Ingredients

12 jarred grape leaves

1 teaspoon minced dried thyme

1 teaspoon minced dried rosemary

1 teaspoon minced dried lavender

One 12-ounce log of soft goat cheese, chilled

Salt

2 tablespoons extra-virgin olive oil, plus more for brushing

Grilled bread, for serving (optional)

Makes 12 packages - Total: 1hr

Steps

1.  Bring a medium saucepan of water to a boil. Add the grape leaves and boil for 30 seconds; drain. Blanch the leaves a second time in fresh boiling water. Drain again, pat dry and cut off the stems. Spread the leaves out on a work surface, vein sides up.

2.  Light a grill or heat a grill pan. In a shallow dish, combine the thyme, rosemary and lavender. Cut the goat cheese into 12 equal rounds. Lightly roll the edge of each round in the herbs. Set a round in the center of each grape leaf and season lightly with salt. Drizzle each round with 1/2 teaspoon of oil and wrap them in the leaves. Lightly brush the packages with olive oil.

3.  Grill the packages over moderately high heat for 2 minutes per side, until the leaves are crisp on the outside and the cheese is slightly melted. Serve with grilled bread.

Melissa's Shrimp and Vegetables Summer Rolls (Recipe)

These healthy, pretty Vietnamese summer rolls from Food and Wine's Melissa Rubel Jacobson get crunch and color from lettuce, carrots and the unusual addition of red bell peppers.  For extra flavor and visual contrast, Melissa suggests sprinkling toasted blacks sesame seeds inside or over the rolls.

Ingredients

2 cups shredded carrots

1 small red onion, thinly sliced

3/4 cup plus 2 tablespoons unseasoned rice vinegar

1/2 cup sugar

2 garlic cloves, smashed

1 tablespoon Asian fish sauce

Sixteen 8-inch round rice papers

16 cilantro sprigs

1 head Boston lettuce, separated

1 pound cooked large shrimp, halved lengthwise

2 yellow bell peppers, cut into 1/4-inch strips

3 1/2 ounces bean thread vermicelli, soaked in hot water until pliable and drained well

8 servings - Active: 40min; Total: 1hr 15min

Steps

1.  In a bowl, toss the carrots, onion, 1/4 cup plus 2 tablespoons of the vinegar and 2 tablespoons of the sugar. Let stand until the vegetables soften, 30 minutes. Drain.

2.  In a glass bowl, mix the remaining vinegar, sugar and garlic. Microwave at high power for about 30 seconds, until the sugar is dissolved. Add the fish sauce and set aside for 30 minutes; discard the garlic.

3.  Meanwhile, soak 1 rice paper at a time in hot water until pliable, about 10 seconds; transfer to a work surface. Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves. Top with some of the yellow pepper, vermicelli and the pickled vegetables; roll up tightly, folding in the sides. Place the roll on a platter and repeat with the remaining ingredients. Halve the rolls and serve with the sauce for dipping.

*  Shrimp's sweetness makes it one of the rare ingredients that almost always go well with an off-dry (slightly sweet) white.  Off-dry Riesling, in particular, pairs nicely with these rolls - the 2009 Charles Smith Wines Kung Fu Girl from Washington State, perhaps, or 2008 Willamette Valley Vineyards Riesling from Oregon.

Grandma's Grilled Tomato Crostini (Recipe)

Instead of roasting the tomatoes in the oven for this wonderful summer appetizer; FOOD and WINE's Melissa Rubel Jacobson grills them outside in foil packets - a smart way to take advantage of hot coals while keeping the kitchen cool.  She toasts ciabatta slices on the grill, too, then spoons the soft, sweet tomatoes on the bread (making sure to include some of their delicious juices), drizzles the crostini with olive oil and scatters basil leaves on top.

Ingredients

4 tomatoes (1 pound), quartered

1 pint grape or cherry tomatoes (10 ounces)

1 pint small mixed heirloom tomatoes, halve if large

1/2 cup extra-virgin olive oil, plus more drizzling

Kosher salt and freshly ground pepper

Four 3/4-inch-thick slices of ciabatta bread

1 garlic clove, halved

20 small basil leaves

4 Servings - Total: 30min

Steps

1.  Light a grill.  Arrange four 12-by-24-inch sheets of heavy-duty aluminum foil on a work surface.  Mound the tomatoes in the center of each sheet, drizzle with the 1/2 cup of olive oil and season with salt and pepper.  Fold up the foil to create tight packets.  Poke small holes in the top of each packet.

2.  Set the packets on the grill and cover.  Grill over moderately high heat for about 18 minutes, until the tomatoes begin to soften and burst.  Meanwhile, grill the ciabatta slices until toasted and charred in spots, about 1 minute per side.  Transfer the bread to plates and rub with the garlic halves.

3.  Using scissors, carefully cut open the foil packets.  Spoon the tomatoes and their juices over the grilled bread and drizzle with olive oil.  Sprinkle with salt and basil and serve.

* Tomatoes have so much tanginess that they need a wine with equal acidity as a balance.  Sparkling rose is just the thing.  Try the NV Gruet Brut Rose from New Mexico of the 2007 Argyle Brut Rose from Oregon.

Homemade Guacamole with Charred Jalapeño and Scallions (Recipe)

Food and wine's Grace Parisi grills garlic, scallions and a jalapeño pepper to give her guacamole a deep, smoky flavor.  For a brighter, crunchier version, garlic and jalapeño and stirs them in raw

Ingredients

3 medium scallions, white and tender green parts only

2 medium garlic cloves,  unpeeled

1 jalapeño, seeded and quartered lengthwise

1 tablespoon vegetable oil

3 Hass avocados, halved and pitted

1/4 cup finely chopped cilantro

2 tablespoons fresh lime juice

Salt and freshly ground pepper

Makes : 2 cups Total: 20min

Steps

1.  Preheat a grill pan.  In a small bowl, toss the scallions, garlic and jalapeño pepper with the vegetable oil.  Grill over moderately high heat, turning occasionally, until the vegetables are charred all over, 5 to 6 minutes.  Transfer to a work surface and let cool.

2.  Finely chop the scallions and jalapeño and transfer to a medium bowl.  Peel the garlic cloves, mash them to a paste and add them to the bowl.  Scoop the avocado flesh into the bowl and coarsely mash with a fork.  Fold the cilantro and lime juice into the guacamole, season with salt and pepper and serve.

SERVE WITH: Fried tortilla strips

Israeli Hummus with Whole Chickpeas (Recipe)

To make his classic-style hummus supersmooth, chef Michael Solomonov of Zahav in Philadelphia soaks dried chickpeas overnight with baking soda to soften them.  Then she simmers the chickpeas with unpeeled garlic cloves (he peels them later) so that the chickpeas soak up the garlic flavor and the garlic becomes creamy and mellow.  For garnish, Solomonov pulls out all the stops, topping the hummus with tahini, cumin, paprika, parsley, whole chickpeas and a generous drizzle of olive oil.

Ingredients

1/2 pound dried chickpeas, soaked overnight in water with 1 tablespoon baking soda, then drained and rinsed

7 large garlic cloves, unpeeled

1/2 cup extra-virgin olive oil, plus more for drizzling

1/4 teaspoon ground cumin, plus more for garnish

1/2 cup tahini, at room temperature (see note)

1/4 cup plus 1 tablespoon fresh lemon juice

Salt

Paprika, for garnish

1/4 cup chopped flat-leaf parsley, for garnish

Pita chips, for serving

Makes about 4 cups

Active: 15 min; Total; 1hr 15min plus overnight soaking

Steps

1.  In a medium saucepan, cover the chickpeas and garlic with 2 inches of water; bring to a boil.  Simmer over moderately low heat until chickpeas are tender; about 40 minutes.  Drain, reserving 2/3 cups of the cooking water and 2 tablespoons of the chickpeas.  Rinse the chickpeas under cold water and peel the garlic cloves.

2.  In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves.  Add the 1/4 teaspoon of cumin and 1/4 cup each of the tahini and lemon juice; process the mixture until creamy.  Season the hummus with salt and transfer to a serving bowl.

3.  Wipe out the food processor.  Add the remaining tahini, olive oil, lemon juice, reserved cooking water and garlic clove and puree.  

4.  Using a ladle, make a well in the hummus, then spoon in the tahini mixture.  garnish the hummus with cumin, paprika, the reserved whole chickpeas and the chopped parsley.  Drizzle with olive oil and serve with pita chips.

NOTE:  Tahini has a tendency to separate, so be sure to stir the sesame paste thoroughly before measuring.

MAKE AHEAD:  The ungarnished hummus and cook chickpeas can be refrigerated separately for up to 2 days.

Grandma's Goat Cheese & Edamame Dip with Spiced Pepitas (Recipe)

This clever, creamy dip from recipe developer Rachel Soszynski looks like guacamole; however, it gets its pale green color not from the avocados but from protein-and-fiber-rich soybeans, a.k.a. edamame.  Sour cream and goat cheese make it luxurious, while canned chipotles in adobo sauce add heat and smokiness.  The spiced pepitas (roasted and salted pumpkin seeds) scattered on top of the dip are great as a snack on their own.

Ingredients

DIP

1 1/2 pounds shelled edamame

1 cup sour cream

5 ounces fresh goat cheese, crumbled

3 chipotles in adobo, chopped, plus 2 tablespoons of adobo sauce from the can

1/4 cup fresh lemon juice

1 small garlic clove, chopped

2 teaspoons kosher salt

1 tablespoon chopped oregano

PEPITAS

1/2 cup raw pumpkin seeds

1 teaspoon extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon ground coriander

1/4 teaspoon crushed red pepper

1 teaspoon finely grated lemon zest

1 teaspoon chopped oregano

Makes 4 cups     :     Total: 40 min plus 1 hr chilling

1.  Make the dip In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes.  Drain well and transfer to a food processor.  Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt to the processor and puree until smooth, scraping down the side of the bowl.  Stir in the oregano and transfer the dip to a serving bowl.  Cover with plastic wrap and refrigerate for at least 1 hour or overnight.

2.  Make the pepitas Preheat the oven to 375°.  On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper.  Bake for about 7 minutes, until the pumpkin seeds begin to brown.  Transfer the pepitas to a bowl and toss with the lemon zest and oregano.

3.  Serve the dip at room temperature, topped with the pepitas.  MAKE A HEAD The dip can be refrigerated overnight; bring to room temperature before serving.  The pepitas can kept in an airtight container at room temperature for up to 3 days.  SERVE WITH Pita crisps.

Homemade Tiki Snack Mix (Recipe)

Honey-glazed peanut are a classic bar snack.  For this Polynesian-inspired version, FOOD & WINE's Melissa Rubel Jacobson mixes the nuts with sweet-salty bacon and chewy glazed pineapple to get all kinds of pupu-platter flavors into every bite.

Ingredients

8 thick slices of meaty bacon

3 cups salted roasted peanuts

4 candied pineapple rings, cut into 1/3 inch triangles

2 tablespoons sesame seeds

1 tablespoon low-sodium soy sauce

1 tablespoon honey

1/4 teaspoon cayenne pepper

Kosher salt

Makes 4 1/2 cups     :     Active: 15 min; Total: 1 hr 15 min

1.  Preheat the oven to 350°.  Arrange the bacon slices in a single layer on a rack set over a large rimmed baking sheet.  Bake for about 30 minutes, until the bacon is crisp.  Drain the bacon on paper towels and cut into 1/2 inch strips.

2.  In a bowl, toss the bacon with the peanuts, pineapple, sesame seeds, soy sauce, honey and cayenne.  Spread on a rimmed baking sheet and bake for 20 minutes, stirring once, until the bacon is browned.  Season the mix with salt and stir occasionally until cool, then serve.