Andrew Reiter's List: recipes

I’ve served this both warm and at room temperature, and it’s great both ways. And while I’ll grant you it isn’t a traditional potato salad, it may just become a classic in its own right.

“The Pleasures of Cooking for One

Dear Recipe Wrangler, I recently had a most delicious dish, ­gnocchi with crabmeat in an orange and gin sauce at I Coppi. I'd love to make it for a holiday dinner party I'm planning. Do you think you can get the recipe? Claire Costanza, Manhattan This is one of chef Maristella Innocenti's favorite dishes. "I love gnocchi. They're so light and delicate,"she says, "and they go well with so many ­sauces. "I do very

Instead of a bottled sauce, heighten the flavor of chicken and vegetables with a homemade lemon sauce. This simple stir-fry is ready in half an hour and part of the prep can be done ahead of time.

Smoked salmon and pumpernickel ead join forces to form the Dark & Smoky, created by Chris Leahy, chef de cuisine at BLT Prime.

A new plan was hatching. I would make barley pilaf using coconut milk, adding the corn kernels and cashews for a sweet crunch and the jalapeño and mint for heat and aroma. My chicken breast? I would eat that alongside

Tteokbokki (pronounced duck-bo-key) Tteok (Korean rice cakes, also spelled dduk or toppoki) are available in Asian markets. For this dish, the traditional shape is long cylinders; cut them crosswise in half before cooking. If using dried tteok, cook according to package directions and do not soak

I tossed noodles and carrots into boiling water at the same time, so the carrots would soften slightly without losing their crunch. Just before they were ready, I added the edamame, just to warm them through — no more than 30 seconds. At this point, I was pretty much done.

Tossing the spinach with a simple dressing of miso, mirin, lime and soy and adding the hot noodles and vegetables was all that was left. The warmth wilted the spinach slightly, and the dressing worked nicely

or if you don’t have a close source for organic, acorn-fed pork, you might consider a brine to bring juice and flavor to the industrial-grade meat. Melt a few handfuls of kosher salt into a mixture of a quart each of heated apple cider and water with a few bay leaves and peppercorns. When it’s cool, submerge your chops in the liquid and place it in the fridge for a day. You’ll want candles for the dinner table and a decent red wine, slightly more chilled than you usually serve it. That’s all.

This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.

This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted