Simple Cooking

Thick, hearty noodles make this fifteen-minute soup substantial, yet it’s not too filling to serve as an introduction to another course.

When I first came up with this soup, I was looking to make something speedy to serve with a main dish salad. And speedy it is, taking only about fifteen minutes from start to finish, yet it tastes like a long-simmering soup. At first, I thought I was imagining things, but I’ve made it many times since, and that’s just how long it takes. The tiny bit of red curry gives it ample heat; if you’d like a spicier soup, use more, and for a less spicy effect, omit the red curry altogether

Orzo is a rice-shaped pasta. Look for the tricolor variety. While the orzo cooks, the vegetables for this soup roast in the oven, resulting in a sweet, smoky flavor when submerged in the broth.

With just the addition of a single ingredient, this basic recipe can be transformed into pretty much any flavor imaginable. For good ol’-fashioned whipped cream, use the following recipe.

Try this with Chocolate-Raspberry Delight Pie (page 107).

Traditionally served at an Easter brunch or dinner, this pie is also a great brunch option on any day of the year. There’s no doubt that this pie is a full-size meal, with its combination of a creamy ricotta base and all the meat your heart desires. There are as many variations of this recipe as there are Italian families; the following is my favorite combination. Feel free to mix and match meats and cheeses according to your preferences.

No Italian Easter is complete without a ricotta pie. This light, citrus-tinged pie, with its creamy ricotta filling and sweet crust, sings of spring. Although this savory pie is traditionally served as a meal, it can also satisfy a sweet tooth. There are many different varieties of Sweet Ricotta Pie (pizza dolce) out there, but we stick to a very basic pie that will please all palates. If you’re feeling adventurous, try adding candied orange peels, grated lemon zest, miniature chocolate chips, or nuts to the filling.

I’m a sucker for ham and brie sandwiches, thus the inspiration for this dish. This quiche is particularly rich and filling, combining the smoky flavor of ham with the creamy texture of brie. For best results, when selecting your cheese, look for a ripe brie that is less firm and somewhat mottled in appearance.

This quiche is always one of my first picks for a summer brunch or lunchtime treat. As a New Englander, I am lucky enough to be spoiled with regular access to fresh lobster. I’m also the first to admit that the process of cooking and cleaning lobster can be somewhat arduous. To save time, I recommend purchasing fresh lobster meat (as opposed to a whole lobster) from your local seafood purveyor. Your guests will never believe how simple this elegant tasting quiche is to make.

This classic combination is great for any time of the day: breakfast, brunch, lunch, dinner or even a late-night snack. If you are partial to other vegetables, such as asparagus or zucchini, feel free to tailor this recipe to your own tastes, either substituting for the broccoli or adding more veggies.

I discovered this pie while in Maine on summer vacation and could hardly wait to get back to my own kitchen to re-create it. It offers all of the comfort of Chicken Pot Pie (page 153), but with a rich, elegant lobster twist. It’s hard to go wrong with chunks of lobster immersed in a creamy sauce and flaky pastry.

Long before the Crunchy Ice Cream Pie was famous at Michele’s Pies, it was famous in my hometown of Westport, Connecticut. Whenever my mom would make this frozen treat, I was suddenly the most popular kid in the neighborhood! These are a hit at children’s birthday parties, a Fourth of July gathering, or any other warm-weather celebration. Best of all on those hot summer days, there’s no need to turn on the oven. Serve this pie with a dollop of Whipped Cream (page 193) and a drizzle of Hot Fudge Sauce (page 191).

This pie combines all the gooey goodness of s’mores—chocolate, marshmallow vanilla cream, and toasted marshmallows—wrapped up in a graham cracker shell. The only part of the camping experience you’ll miss is the smell of the fire (and maybe a few mosquito bites!).

For as long as I can remember, tiramisù has been my favorite non-pie dessert. This pie has all the rich elegance and sophistication of the beloved Italian treat, plus a flaky pastry piecrust to add yet another element to this layered dessert.

This is a unique pie because it’s not baked, thus allowing the strawberries to hold their shape and maintain their delicious fresh taste. With its combination of fresh strawberries, cream filling, and a strawberry glacé on top, this pie is perfect for a picnic or potluck gathering. Please note that the glacé part of this recipe should be made at least 4 hours (and up to 4 days) before the rest of the pie so that it has time to set.

This creamy, sweet, tangy pie is a southern staple. In the shop, we use only fresh key limes (they’re an essential part of this masterpiece), which are imported from Mexico and Central America and are available year-round. Squeezing them does take some extra effort and determination, but it’s worth all the trouble when you’re rewarded with that first bite of fresh Key Lime Pie.

This pie was originally called Lover’s Delight Pie, and for good reason. This is the sort of dessert that you want to share with the one you love. Serve it up on Valentine’s Day or at the end of any other romantic meal for two and indulge in the classic flavor combination of chocolate and raspberry.

Simple and unfussy, this smooth, silky pie is pure chocolate through and through. I have several chocoholic customers who absolutely swear by it. Try the Graham Cracker Crust (page 10) as an alternative to the traditional crust.

The more subtle flavors of raisin and oatmeal allow the maple to shine through, and a tinge of coconut adds a final unexpected note to this cozy combination. This pie is so simple to make, and it’s a great dessert for a chilly fall night. I recommend serving this with a scoop of cinnamon ice cream or a dollop of Maple Whipped Cream (page 194).