Sheet Pan Pork Chops with Squash and Potatoes

4 (1-inch-thick) frenched pork loin chops
1/2 cup fresh lemon juice
4 tablespoons olive oil
3 garlic cloves, minced
3 tablespoons chopped fresh oregano
1 teaspoon black pepper
3 teaspoons kosher salt, divided
2 medium yellow squash, sliced 1/2 inch thick
1 large zucchini, sliced 1/2 inch thick
1/2 pound small red potatoes, quartered

Place pork chops in a 13- x 9-inch baking dish. Whisk lemon juice, oil, garlic, oregano, pepper, and 2 1/2 teaspoons salt; reserve 2 tablespoons marinade. Pour remaining marinade over pork, turning to coat. Chill 1 to 8 hours.

Preheat oven to 425°F. Combine squash, zucchini, potatoes, and reserved marinade. Spread squash mixture in an even layer on a heavy-duty aluminum foil-lined rimmed sheet pan.

Remove pork from marinade, discarding marinade. Pat dry with paper towels, and place on top of squash mixture.

Bake 25 minutes. Increase temperature to broil, and broil until a meat thermometer inserted into thickest portion registers 140°F, about 5 minutes. Transfer pork to a serving platter, and cover with foil. Return pan to oven, and broil squash mixture until slightly charred, 3 to 4 minutes. Transfer squash mixture to a serving bowl; toss with remaining 1/2 teaspoon salt, and serve with pork.

Roasted Hot and Sweet Peppers

3 pounds sweet red peppers (such as bell or Aztec), quartered lengthwise, seeds removed
1/2 pound red chiles (such as cayenne, Fresno, or jalapeño), halved lengthwise, seeds removed if desired
8 garlic cloves, peeled
1/2 cup olive oil
Pinch of sugar
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar

Preheat oven to 300°. Toss sweet peppers, chiles, garlic, oil, and sugar in a large baking dish; season with salt and black pepper.

Roast peppers and chiles, tossing every 30 minutes or so, until they are completely softened and starting to caramelize in spots, 2–2 ½ hours. Let cool, then add vinegar and toss to combine.

Do Ahead: Peppers and chiles can be roasted 1 week ahead. Cover and chill. Bring to room temperature before serving.

Roasted Red Peppers with Cherry Tomatoes and Ricotta

4 red bell peppers, halved, seeds and ribs removed
6 oil-packed anchovy fillets, finely chopped
4 garlic cloves, thinly sliced
1 cup basil leaves, divided
Kosher salt, freshly ground pepper
2 tablespoons plus 1/3 cup olive oil
1 pint cherry tomatoes, halved
1/3 cup fresh ricotta
1/4 cup pitted small black and/or green olives
Flaky sea salt

Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

Meanwhile, blend remaining 3/4 cup basil and remaining ? cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.

Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

Lemon Green Beans with Almond Breadcrumbs

1/2 cup blanched and slivered almonds
6 tablespoons extra virgin olive oil, divided
1 garlic clove, minced
1/2 cup breadcrumbs
Zest and juice of 1 lemon
2 tablespoons finely chopped flat-leaf parsley
Flaky sea salt
Pepper
1 1/2 pounds green beans, trimmed

Lightly toast almonds in a skillet over medium heat. Let cool, then transfer to a food processor and grind to the consistency of breadcrumbs.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add almonds, breadcrumbs, garlic, and lemon zest and cook, stirring constantly, until fragrant and golden. Remove from heat and stir in parsley. Set aside.

Place lemon juice in a small bowl and slowly whisk in the remaining olive oil. Season to taste with salt and pepper. Set aside.

Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 5 minutes. Drain green beans, return to the pot, and toss with the lemon juice and olive oil vinaigrette.

To serve, arrange green beans on a platter, drizzling with vinaigrette left at the bottom of the pot. Sprinkle almond and breadcrumb mixture on top.

Sour Cream and Balsmic Whipped Sweet Potatoes

3 to 4 pounds sweet potatoes (4 to 5 medium potatoes), baked and peeled
1/4 cup packed light brown sugar
1/4 cup sour cream
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt

Mash the still-warm sweet potatoes until smooth in a large bowl. Add the brown sugar, sour cream, vinegar, and salt. Stir to combine. Serve warm or at room temperature.

Make ahead: The sweet potatoes can be baked up to 5 days in advance and stored in a sealed container in the refrigerator. Peel and mash the potatoes, then reheat over medium-low heat on the stovetop when ready to finish and serve.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Green and Wax Beans with Tomato Vinaigrette

1/2 pound green beans, trimmed
1/2 pound yellow wax beans, trimmed
1 overripe large tomato
1 tablespoon red wine vinegar, or to taste
1/4 teaspoon kosher sea salt, plus more as needed
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/4 cup thinly sliced pitted kalamata olives
1/3 cup torn fresh basil leaves

Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.

Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup.

Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.

Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.

Braised Spiced Romano Beans with Yogurt and Mint

1/4 cup [60 ml] Greek-style yogurt
Juice of 1 lime
3 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 yellow onion, minced
3 cloves garlic, minced
2 tsp ground black lime, plus more for sprinkling (or use lime juice)
1 tsp coriander seeds toasted and ground
1 tsp fennel seeds, toasted and ground
2 cups Pomodoro Sauce
1 cup Vegetable Stock or Chicken Stock, plus more as needed
1 lb [455 g] romano beans, stem end trimmed
2 Tbsp red wine vinegar
1/4 cup [7 g] mint leaves

In a small bowl, combine the yogurt, lime juice, and 2 Tbsp of the olive oil. Add water, 1 tsp at a time, so the mixture is thick but pourable. Season with salt and pepper. Set aside.

In a deep, heavy-bottomed pot over medium-high heat, warm the remaining 1 Tbsp olive oil until hot but not smoking. Add the onion and garlic and cook until just starting to brown, 2 to 3 minutes. Add the black lime, coriander seeds, and fennel seeds and cook until fragrant, 1 minute.

Add the pomodoro sauce and stock and bring to a simmer. Stir in the romano beans, coating with the sauce, and bring back to a simmer. Season with salt, turn the heat to medium-low, and cook at a slow, steady simmer until the beans soften and darken in color, 15 to 20 minutes. If needed, add more stock, 1 Tbsp at a time, to keep the pan from drying out.

Remove from the heat and add the vinegar. Taste for seasoning, adding more salt if desired.

Transfer to a serving platter and drizzle with the lime yogurt. Scatter the mint leaves over all, sprinkle with a bit more ground black lime, and serve warm or at room temperature.

Grilled Scallops with Corn, Peaches, and Tomatoes

olive oil
2 ears corn
2 peaches (halved and pitted)
8 large scallops
salt and pepper
1 cup chopped fresh tomatoes
chopped parsley

Heat a charcoal or gas grill until very hot.

Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.

Brush 2 ears corn, and 2 peaches (halved and pitted) with olive oil; grill until lightly browned.

Strip the corn kernels off the cobs, chop the peaches; put in a large bowl.

Brush the scallops with olive oil, sprinkle with salt and pepper, and grill until they’re brown on the bottom and release easily from the grill, 2 to 3 minutes.

Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.

Halve the scallops and add them to the bowl along with 1 cup chopped fresh tomatoes, chopped parsley, basil, or chives, olive oil, salt and pepper. Toss.

Corn and Fregola

Salt
8 ounces fregola
1 tablespoon butter
1 1/2 cups sweet corn kernels or frozen peas
1 cup sliced scallions
1 cup hot vegetable stock
3/4 cup grated Parmigiano-Reggiano or Grana Padano cheese, or as needed
Pepper

In a medium pot, bring lightly salted water to a boil. Add fregola and cook until tender yet springy and chewy, 12 to 14 minutes. Drain, rinse under cool water, and drain again.

Place a sauté pan over medium-high heat, and add butter, corn or peas, scallions, and vegetable stock. Cook at a lively simmer, stirring occasionally, until the corn or peas are cooked and the broth is reduced by about half, about 3 minutes.

Remove from heat, and add fregola and Parmigiano-Reggiano or Grana Padano. The mixture should be gooey like macaroni and cheese.

Season with salt and pepper to taste. If desired, serve with a green salad.

Corn Risotto

2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns

FOR THE RISOTTO:
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
1/4.teaspoon black pepper
1 cup arborio rice
1/2 cup dry white wine
6 cups hot corn stock or chicken stock
1 1/2 cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons minced chives (optional)

FOR THE STOCK:
Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

FOR THE RISOTTO:
Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.

Pour in wine and cook, stirring, until it has all been absorbed, about 2 minutes.

Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.

Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.

In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.

Pasta alla Norma

Extra-virgin olive oil
1 small onion, diced
Salt and pepper
2 garlic cloves, peeled
Pinch of crushed red pepper
12 basil leaves, plus a few basil sprigs for garnish
4 cups peeled, chopped tomatoes with juice, fresh or canned
3 or 4 small eggplants (about 2 pounds), peeled and cut into 1-inch cubes
1 pound pasta, such as penne, rigatoncini or spaghetti
1 cup coarsely grated ricotta salata
1/4 cup toasted bread crumbs, preferably homemade

Make a quick tomato sauce: Put 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Add onions, season with salt and pepper and cook, stirring occasionally, until softened, about 10 minutes.

Stir in garlic, red pepper and basil leaves and cook for 1 minute. Add tomatoes, stir and bring to a simmer. Reduce heat to low and let sauce simmer gently for 20 minutes, until slightly thickened. Taste and adjust seasoning. Set aside. (Sauce may be prepared up to 2 days in advance.)

Meanwhile, bring a large pot of well-salted water to a boil. Turn heat to low and cover pot until it’s time to cook the pasta.

Put a wide cast-iron pan over medium-high heat. Add 4 tablespoons olive oil to coat surface of pan. When oil is wavy, test by adding a cube of eggplant. It should begin to sizzle and brown immediately. Fill the pan with a single layer of eggplant cubes. Turn eggplant with a spatula or tongs and brown nicely on all sides. Lower heat as necessary to maintain an even temperature; if the pan is too hot, the eggplant will burn.

Remove cooked eggplant to a plate and continue to fry remaining eggplant in batches, adding more oil as necessary. Season finished eggplant with salt and pepper. (Alternatively, roast the eggplant on a baking sheet at 400 degrees, lightly drizzled with oil, until cooked and nicely browned, about 20 minutes.)
To assemble and serve, boil pasta until al dente, leaving it a little firmer than normal. Bring the tomato sauce to a simmer. Add eggplant to sauce and gently stir to combine. Reserve a cup of pasta cooking water, then drain pasta and add to sauce. Using 2 wooden spoons or tongs, toss pasta and sauce, and let cook 1 minute more. Thin sauce if necessary with a little pasta cooking water.

Transfer to a warmed wide pasta bowl. Sprinkle with grated ricotta salata and bread crumbs. Garnish with torn or whole basil leaves and a drizzle of olive oil, if desired.

Grilled Eggplant, Peppers, and Onions

4 small eggplants (about 2 pounds), sliced into 3/4-inch rounds
2 medium onions, sliced into 3/4-inch rounds
2 ripe bell peppers (or another type of large sweet pepper), halved and seeded
Extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and pepper
1 tablespoon capers, rinsed and roughly chopped
Pinch of dried oregano
Pinch of crushed red pepper

Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.

Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.

Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.

Miso Glazed Grilled Duck Breasts with Mango and Greens

4 large duck breasts (about 2 pounds)
Salt and pepper
4 tablespoons red miso
2 tablespoons light soy sauce or tamari
1 tablespoon sake or mirin
1 tablespoon grated orange zest
1 tablespoon grated ginger
1 garlic clove, minced
Pinch of cayenne
1 tablespoon toasted sesame oil
4 tablespoons freshly squeezed orange juice
6 ounces small green beans, topped and tailed
Lettuce leaves, for serving
1 large mango, peeled and sliced
Watercress sprigs, for garnish (optional)
3 tablespoons chopped scallions

Trim duck breasts of extraneous fat (or ask your butcher to trim them) and score the skin. Season very lightly with salt and generously with coarsely ground pepper.

Make the marinade: In a mixing bowl, whisk together miso, soy sauce, sake, orange zest, ginger, garlic, cayenne and sesame oil. Remove 1/4 cup of the marinade and combine it with 2 tablespoons orange juice to make a dressing; set aside. Add remaining 2 tablespoons orange juice to the marinade in the mixing bowl.

Lay duck in a shallow pan and pour the marinade over, making sure meat is well coated. Let sit at room temperature for at least 1 hour. If you wish, cover and refrigerate for up to 1 day; bring to room temperature before proceeding.

Prepare a bed of medium-hot coals in a grill, or heat a stovetop grill or cast-iron pan to medium hot. Cook duck breasts skin-side down for 8 to 10 minutes, until fat is rendered and skin is nicely colored. (See note.) Turn and cook on the other side for 3 or 4 minutes, until internal temperature registers 125 degrees. Remove from heat and let rest at least 10 minutes.

Meanwhile, bring a pot of well-salted water to a boil. Cook green beans for 1 to 2 minutes, until firm-tender. Drain green beans and rinse with cool water; blot dry.

Slice duck crosswise about 1/8-inch thick. Line a platter with lettuce leaves. Place several slices of duck on each leaf, along with a couple of mango slices. Arrange green beans over the top and garnish with watercress, if using. Drizzle reserved dressing over everything, sprinkle with scallions and serve.

Miso-Glazed Japanese Eggplant

4 Japanese eggplants, halved lengthwise
1 T neutral oil
1/4 C red miso
2 T mirin
+ sesame seeds

Heat the oven to 450°F. (Lazy power move: Line a baking sheet with parchment paper to make cleanup supereasy.)
 
Slick the eggplants all over with oil and arrange them cut-side up on the baking sheet. Roast for 10 minutes—they should be barely wilted, a very light roast.

Meanwhile, whisk together the miso and mirin in a small bowl.
 
Smear the cut side of the eggplants with the miso mixture and roast until the eggplants are tender and the miso is browned and bubbling, 10 minutes longer. Sprinkle with sesame seeds and serve.

This is one of those center-of-the-plate types of vegetable preparations that can easily supplant meat. (Serve it with short-grain rice and any of the pickles in this book, or with store-bought kimchi.) The eggplants take on a super-rich caramelly umami flavor. It’s a standard Japanese response to the part of the summer when there’s more eggplant around than anyone knows what to do with, and it works very well on a grill—just put the eggplants over a low-to-medium fire, so the miso doesn’t burn too fast and the flesh of the eggplant has time to cook all the way through.

Dry Fried Green Beans with Sambal Oelek

2 T neutral oil
1 lb green beans, whole, or Chinese long beans, cut into 4″ lengths
1 T chopped garlic
1 T chopped fresh ginger
1/4 C chopped scallions
1/2 t sambal oelek or Sambal
1 T soy sauce
1/2 t sugar
+ kosher salt

Heat 1 tablespoon of the oil in a wok over medium heat. After a minute (or as soon as the oil is getting to the oh shit this oil means business level of heat), add the green beans and stir-fry until they start to shrivel and turn brown, 8 minutes. Transfer to a plate.

Turn the heat up to high and add the remaining 1 tablespoon oil. Add the garlic, ginger, and scallions. Stir-fry for a few seconds until fragrant, then add the sambal. Add the green beans, soy sauce, and sugar. Toss until the beans are coated in sauce and heated through. Season to taste with salt and serve immediately.

Green Beans with Indian Spiced Tomatoes

4 tablespoons butter
1 1/2 cups very finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon packed brown sugar
2 teaspoons kosher salt
2 teaspoons garam masala
2 teaspoons ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon whole yellow or brown mustard seeds
2 cups peeled, seeded, and finely chopped fresh tomatoes (see Recipe Notes)
1/2 cup vegetable or chicken stock
1 1/2 pounds whole green and/or yellow wax beans, ends trimmed and any tough strings removed
1/2 teaspoon ground grains of paradise (see Recipe Notes)
Finely grated zest and juice of 1 lemon

Melt the butter in a large saucepan over medium-high heat. Stir in the onion and cook until tender, about 5 minutes. Stir in the garlic, brown sugar, salt, garam masala, ginger, coriander, cinnamon, and mustard seed; cook, stirring, for 1 minute.

Stir in the tomatoes and stock. Bring to a simmer. Stir in the beans. Reduce the heat to low, cover, and cook gently in barely bubbling sauce, stirring occasionally, until the beans are fully tender, about 30 minutes.

Stir in the grains of paradise, lemon zest, and lemon juice. Serve warm, at room temperature, or lightly chilled.

Green Beans and Cucumbers with Miso Dressing

3 Persian cucumbers or 1/2 English hothouse cucumber
Kosher salt
1 pound green beans, trimmed
1 1-1/2 inch piece ginger, peeled, finely grated
1 serrano or Fresno chile, finely grated
1 garlic clove, finely grated
1/3 cup unseasoned rice vinegar
1/4 cup white miso
1/4 cup olive oil
1/2 teaspoon toasted sesame oil
Toasted sesame seeds and sliced scallions (for serving)

Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.

Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.

Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.

Japanese Pickled Cucumbers with Seaweed

2 English hothouse or 8 Persian cucumbers, sliced crosswise 1/4″ thick
1 tbsp kosher salt
1/3 cup Pacific Arame seaweed
3 tablespoons seasoned rice vinegar
1 tbsp agave syrup (nectar)
1 tsp Shaoxing or other rice wine or sake
2 tablespoons toasted sesame seeds

Toss cucumbers and salt in a medium bowl; let stand 10 minutes. Drain, rinse under cold water, then squeeze well to remove as much excess moisture as possible.

Meanwhile, place seaweed in a small bowl and add warm water to cover. Let soak until softened, about 5 minutes; drain and squeeze out excess moisture.

Whisk vinegar, agave, and wine in a medium bowl. Add cucumbers, seaweed, and sesame seeds and toss to coat.

DO AHEAD: Cucumbers can be salted and rinsed 5 days ahead. Cover and chill.

Scallopped Corn

8 tablespoons unsalted butter (1 stick)
3 tablespoons all-purpose flour
2 cups milk or half-and-half
Salt and pepper
Pinch of cayenne
1 small onion, diced (about 1 cup)
1 small red bell pepper, diced (about 1 cup)
Kernels from 6 ears fresh corn (about 3 cups)
1 egg, beaten
1/2 cup crushed oyster crackers or soda crackers

Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.

Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add milk 1/2 cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.

Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add corn kernels, season with salt and pepper, and cook for 2 minutes more, until corn is heated through. Turn off heat.

Add white sauce to corn mixture and combine well, using a spatula or wooden spoon. Add beaten egg and stir well. Transfer skillet’s contents to the prepared baking dish and smooth the top.

Sprinkle with cracker crumbs and dot surface with 2 tablespoons butter, cut in small pieces. Bake on middle rack for 30 minutes or until bubbling and nicely browned. Serve piping hot.

Cherries with Red Wine and Mascarpone

2 1/4 cups red wine
1 cup sugar
1 1-by-3-inch strip orange zest
2 pounds sweet cherries, halved and pitted
1 cup mascarpone cheese
2 1/2 tablespoons honey

In a medium stainless-steel saucepan, combine the wine, sugar, and orange zest. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. Pour into a glass or stainless-steel bowl so the cherries don’t overcook.

In a small bowl, combine the mascarpone with the honey. Remove the strip of orange zest from the cherries. Serve the warm cherries and syrup in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream.

Variations

• The warm cherries and poaching liquid are great alone—without the mascarpone cream—or with whipped cream.

• Serve the mascarpone cream with cut up fresh fruit or mixed berries instead of with the poached cherries.