Simple Cooking

This recipe is so easy, I'm almost embarrassed to include it in a cookbook. But it just goes to prove how much transformation can come from the simple act of crisping something in the oven for a bit. Try to find a salami that's 1 1/2 to 2 1/2 inches in diameter, for easy snacking size. If it's not presliced and there's a deli slicer in the store, ask to have it thinly sliced for you. Otherwise do your best to cut it very thin, even slices with your sharpest knife. I like the combination of traditional Dijon mustard and grainy mustard for the dip, but if you prefer you can use just one type or the other. The flavor of the dip will be best if it's made at least 2 hours ahead, allowing the flavors to meld nicely before serving.

Boxty are traditional potato pancakes that are particularly loved in the Northern counties. They can be served as a potato side dish rather than mashed or boiled potatoes or as part of an Irish Breakfast . This is my husband Isaac's take on boxty, he uses cream and not too much flour so they're good and rich.

"Real" shortbread is typically made with a little rice flour, which gives it that dry and delicate crunch. Instead of seeking rice flour, you can get an excellent result by using cornstarch to help achieve the classic texture. Sprinkle on a little green sanding sugar to celebrate "the day that's in it," as the Irish say.

It's the crispy fried skin that makes wings a diet no-go. Using chicken tenders keeps 'em healthy.

Opting for top round beef keeps our sliders on the leaner side, with only 4 g sat fat apiece.

Packing these puppies full of veggies gives them a wallop of low-cal flavor, leaving plenty of room for queso.

Sugary mixes turn classic margs into calorie bombs. Limeade gives this boozy bev some sweetness without the sugar overload.

We subbed baked chips for fried. Same flavor, less fat.

Go ahead and double this tomato sauce. It freezes well—ready for other pastas or for simmer-poaching eggs

Quickly cooking shredded butternut squash with butter and sage turns it into an almost-instant sauce for a very autumnal pasta dinner.

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

This version of pasta e ceci (pasta with chickpeas) thickens the sauce with puréed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).

This simple salad gets extra flavor from finely grated hazelnuts.

If you've tried kale chips, you'll get the idea behind this elegant snack. At Saltimporten, the chefs use a dehydrator, but we got great results baking the chips in a low-heat oven for a long time.

For a simple but elegant winter holiday meal, look no further than this Italian classic.

To save time, use canned chickpeas instead of dried.

Dark chocolate and espresso add the slightly bitter notes needed to balance this dessert. Remember, the higher the cacao percentage, the less sweet the chocolate.