Simple Cooking

The trick to achieving a good emulsification—suspending the oil in water-based ingredients such as vinegar—is to add the oil toward the end and whisk it in a little bit at a time.

Graham flour is coarser than regular whole-wheat flour, which also works. If you use the latter, substitute 1/2 cup wheat bran for 1/2 cup all-purpose flour.

These preserves can be canned and stored for up to 1 year; multiply the recipe, if you like.

All ingredients except the milk and water should be at room temperature. This bread can be stored in a resealable plastic bag at room temperature for up to 2 days.

Toss this mix with 2 pounds potatoes just before grilling. See page 389 for grilling instructions.

If you don’t have a mixer, knead the dough by hand on a lightly floured surface until smooth, about 10 minutes.

This marmalade can be made with navel oranges, blood oranges, or tangerines.

You can store the banana bread, wrapped well in plastic wrap, at room temperature up to 4 days.