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They say that when a meal is aesthetically pleasing, it is automatically made more appetizing. But if you are skeptical of this aphorism, today may be your lucky day. A new cookbook, now out from Abrams, takes readers through beautiful, and approachable, recipes for any night of the week. Cook Beautiful is the brainchild and debut cookbook of Athena Calderone, the woman behind the popular fashion and lifestyle blog EyeSwoon. Throughout its 288 pages, the book is filled with dinner party-tested recipes that could just as easily be whipped up on a weeknight. And what s more, many of the rustic dishes included are perfect for fall. Below, Calderone has selected three of her favorite fruit and vegetable forward recipes to share exclusively with Vogue. Enjoy!
Romaine Salad with Rye Crisps and Lemon-Pecorino Vinaigrette
Serves 6
FOR THE RYE CRISPS 4 or 5 slices day-old rye bread, cut into ¼-inch (6-mm) cubes ¼ cup (60 ml) extra-virgin olive oil 2 cloves garlic, minced A few sprigs fresh thyme or rosemary Pinch kosher salt
FOR THE VINAIGRETTE ⅔ cup (65 g) grated pecorino-Romano cheese, plus more for serving ⅓ cup (75 ml) champagne vinegar ⅓ cup (75 ml) fresh lemon juice 1½ tablespoons Dijon mustard 1 clove garlic 2 teaspoons kosher salt Freshly cracked pepper, plus more for serving 1½ cups (360 ml) extra-virgin olive oil
FOR THE SALAD 3 romaine hearts, ends trimmed, leaves separated, washed, and dried 1 large handful fresh mint leaves, roughly torn, some reserved for serving
Make the rye crisps: Preheat the oven to 350°F (175˚C).
In a food processor, pulse the bread until coarse crumbs form. Spread the crumbs on a baking sheet and toss them with the oil, garlic, herbs, and a pinch of salt until evenly coated. Roast the crumbs, tossing occasionally, until they’re golden brown, 15 to 20 minutes. Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.
Make the vinaigrette: In a minifood processor, pulse all of the ingredients together until they’re well combined and the dressing has emulsified. (You can also whisk the dressing by hand.)
Make the salad: Place the lettuce leaves in a large bowl and scatter them with the torn mint. Pour about ¾ cup (180 ml) of the vinaigrette over the leaves, gently tossing until well coated, adding more dressing if needed. Transfer the salad to a platter and, using a fine grater, grate on additional cheese. Scatter with the rye crisps and remaining mint, and finish with freshly cracked pepper.
Tuscan Kale Salad with Lemon-Tahini Dressing
Serves 4 to 6
FOR THE TAHINI DRESSING 1 clove garlic, minced ¼ teaspoon kosher salt 2 tablespoons tahini ¼ cup (60 ml) fresh lemon juice 1 teaspoon honey 3 tablespoons extra-virgin olive oil 1/8 teaspoon Aleppo pepper, plus more for serving
FOR THE SALAD 1 head lacinato kale, stemmed and thinly sliced 1 Honeycrisp apple, cored, thinly sliced, and cut lengthwise into matchsticks ⅓ cup (45 g) almonds, toasted and roughly chopped 2 tablespoons golden raisins 2 ounces (55 g) pecorino Toscano, shaved 1 lemon, zested
Make the dressing: Using the back of a heavy knife on a cutting board, mash the garlic and salt into a paste. In a small bowl, whisk together the garlic paste, tahini, lemon juice, and honey with 2 tablespoons water until a smooth paste forms. Whisk in the oil and Aleppo pepper until fully combined.
Make the salad: In a large bowl, toss together the kale, apple, almonds, and raisins. Pour the dressing over the salad and toss to coat. Top with the shaved pecorino, a sprinkle of Aleppo pepper, and lemon zest.
Pear and Hazelnut Tart
Serves 6 to 8
For the crust 1 stick (4 ounces/115 g) unsalted butter, melted and cooled, plus more for greasing the pan ½ cup (100 g) sugar ½ teaspoon fine sea salt ¼ teaspoon pure almond extract ¼ teaspoon pure vanilla extract 1¼ cups (155 g) all-purpose flour 3 tablespoons hazelnut flour
For the filling ½ cup (120 ml) crème fraîche 1 large egg, lightly beaten 2 tablespoons honey 1 teaspoon pure vanilla extract ¼ teaspoon pure almond extract 1 tablespoon Wondra flour or sifted all-purpose flour 2 teaspoons hazelnut flour 2 ripe but firm Bosc pears, peeled, halved, cored, and thinly sliced Semi-sweet chocolate shavings, for garnish ⅓ cup (45 g) hazelnuts, toasted and chopped, for garnish Confectioner s sugar, for dusting
Make the crust: Preheat the oven to 350°F (175˚C). Butter a 13.75 by 4 ½-inch (35 x 11-cm) rectangular fluted tart pan with a removable bottom; a 9-inch (23-cm) round tart pan with a removable bottom will also work.
In a medium bowl, whisk together the melted butter, sugar, salt, and both extracts. Add flours and stir until well combined; you should end up with a soft, pliable dough. Press the dough evenly over the bottom and sides of the pan, creating a thin layer; make sure to press the dough firmly into the corners of the pan and seal up any cracks. Lightly prick the dough all over with a fork. Place the pan on a baking sheet and bake until the crust has turned golden brown, about 15 minutes. Transfer the tart pan to a wire rack and let it cool completely.
Make the filling: In a medium bowl, whisk together the crème fraiche, egg, honey, and extracts. Add the flours and stir until they are fully incorporated. When the filling is smooth, pour it into the crust; arrange the pear slices on top of the filling. Bake for 30 to 35 minutes, or until the filling is set and the fruit is tender. Transfer the tart to the wire rack and let it cool slightly before releasing from pan.
Just before you serve the tart, garnish it with chocolate shavings and the hazelnuts and a dusting of confectioners sugar. You can serve it warm or at room temperature; it’s equally delicious either way.
Excerpted with permission from Cook Beautiful by Athena Calderone, published by ABRAMS 2017.