THENEWLYWEDCOOKBOOK

THENEWLYWEDCOOKBOOK

teniawallace

designed by:tenia wallacearticle’s writen by:thenest.comrecipies:allrecipies.com

Notes for the Reader:this book uses imperial, metric, and US cup measurements. Follow the same units of measurement througout; do no mix imperial and metric. All spoon measurements are level: teaspoons are summed to be 5 ml, and tablesppons are assumed to be 15 ml. Unless otherwise stated, milk is assumed to be whole, eggs and individual vegetables, such as potatoes, are medium and pepper is freshly ground black pepper.

The times given are an approximate guide only. Preparation times difer accord-ing to the techniques used by different people and the cooking times may also vary from those given as a result of the type of oven used. Optional ingredients, variations, or serving suggestions have not been included in the calculations.

Recipes using raw or very lightly cooked eggs should be avoided by infants, the elderly, pregnant women, covalescents, and anyone with a chronic condi-tion. Pregnat and breastfeed women are advised to avoid eating peanuts and peanut products. Those with nut allergies should be aware that some of the ready prepared ingredients used in the recipes in this book may contain nuts. Always check the packaging before use.

copyright © tenialise design & photography 2011

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TABLE OF CONTENTS

WEEKDAYMEALS

DATENIGHT

GETINTHEMOOD

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recipes are simple, right? follow the directions, a, b, c, 1, 2, 3? well, yes, but even for an experienced chef, it can be a little trickier than that. here’s how to follow any recipe as (close to) perfectly as possible.

First, read the whole thing. This is important for a few reasons. First, you need to make sure you have all the ingredients and necessary gadgets on hand. (And that the gadgets actually work.) Second, if there’s anything you’re unsure about in the recipe, like what a term means or how to perform a technique, now’s the time to figure it out.

Do as much ahead of time as possible, especially if it’s a new recipe. This means pre-measuring ingredi-ents, setting up all your tools in the way you’ll be using them, taking any cold ingredients out of the refrig-erator so they can reach room temperature (if that’s what’s called for), preparing yeast, greasing or flouring pans, sifting flour, mixing dry ingredients, setting up and testing gadgets, and preheating your oven or pan.

It’s also important to do any chopping, slicing, or dicing before you start the recipe. This goes for both produce and meats: Slice away any excess fat and remove bones, if called for.

Finally, once it’s time to start cooking, follow the recipe. This is especially important if it’s your first time cooking it. Later on, when you’re more familiar with it, you can try adding your own touches, but for now, stick to the basics. The first time you cook something, try to keep substitutions to a minimum. Also, it’s best not to increase or decrease the recipe the first time you take a stab at it. Remember, simple is the way to start. Good luck!

HOW TO ACE ANYRECIPIE

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Start with a base. Pick dishes like whole-wheat couscous and salads that can easily be topped with a lean protein for nonvegetarians.

Be flexible with carbs. For a low-carber, focus the meal around a really good protein and salad, and make a really simple side for carb-cravers, or serve a whole-wheat pita or a whole grain tortilla on the side.

Create your own options. If you’re in the mood for pizza, order a plain pie and then make bowls of your own toppings so one of you can add pepperoni and the other can reach for peppers. You can also create your own “bar” for everything from tacos to baked potatoes. It’s all about the toppings!

Accommodate. If you’re more of a “mild” eater and your partner loves spicy foods, keep chili garlic sauce, siracha, and hot toasted sesame oil on hand to keep things sizzling.

Nestpert: Healthy Chef Devin Alexander the bestselling author of The Biggest Loser cookbooks series and the new release, I Can’t Believe It’s Not Fattening. www.devinalexander.com

HOW TO DEAL WITH DRASTICALY DIFFERENT DIETS

Slicing KnifeAlso known as a carving knife, it’s thin and long (10 inches) so it can make clean slices through cooked turkey, ham and roast beef.

Chef’s KnifeThis 7-incher is used for chopping, mincing and dic-ing vegetables and meats.

Utility KnifeAt 4 to 6 inches long, it’s longer than a paring knife but shorter than a chef’s knife, and used for cutting open large fruits and vegetables as well as for breads and sandwich meats.

Serrated KnifeThis 7-to-11 incher, also called a bread knife, is used to cut anything with a hard exterior and soft interior, including some veggies, like tomatoes, sandwiches and hard cakes.

Boning KnifeThis short (about 6 inches long), thin blade is de-signed to debone and remove membranes from cuts of meat.

HOW TO MAKE THECUT

High-Carbon SteelPro: It produces extremely sharp edges and is ideal for precision cutting.Con: It’s not stain-resistant and can discolor over time.

Stainless SteelPro: Less carbon and more chromium means it’s resis-tant to stains and rusting.Con: It doesn’t keep its edge well.

High-Carbon Stainless SteelPro: Dubbed “super steel,” this is the best of both worlds. It has a high level of carbon for toughness and chromium for rust-resistance.Con: It’s thick and difficult to sharpen.

TitaniumPro: Titanium is lighter than steel and more wear-resistant.Con: The blade tends to dull quickly. And production is limited, which means these suckers are expensive.

CeramicPro: The zirconium oxide helps it stay sharp, and it doesn’t rust or stain.Con: Ceramic is prone to chipping.

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11

WEEKDAY MEALS

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cubed cooked chickenchopped celery ribs

chopped green peepermayonnaise

toasted slivered almondssweet pickle relish

sliced pimiento-stuffed oliveschopped onion

mustardsalt

peppersplit croissant lettuce leaves

thin slices tomato

2 c.21/2 c.1/2 c.1/3 c.1/4 c.1/42 tbl.2 tsp.3/4 tsp. 1/4 tsp.121212

In a bowl, combine the first 11 ingredients. Top 12 muffin halves with lettuce leaves; spread with chicken salad. Top with tomato slices and remaining muffin halves.

CHICKENSALAD

SHRIMPFETTUCCINEALFREDO

fettuccine pastabutter

cooked shrimp, (peeled & deveined)

cloves garlic, mincedhalf-&-half

grated parmesan cheesechopped fresh parsley

1 lb1 tbl.1 lb41 c.6 tbl1 tbl

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring con-stantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.When sauce has thickened, com-bine with cooked pasta noodles; serve hot.

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TOMATOBACON GRILLEDCHEESE

slices baconsoftened butter

white breadamerican cheese

tomato slices

81/4 c888

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese.Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.

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CAESARSALADromain lettuce

divided croutonsminced garlic clovesdijon-styled mustard

juiced lemonworcestershire sauce

olive oilgrated parmesan cheese

1 head2 c.61 tbl.11 dash1/2 c.1/4 c.

Clean and chop lettuce, set aside.Crush 5 or 6 of the croutons in a deep mixing bowl.Add the garlic, mustard, lemon juice and Worcestershire sauce. Blend thoroughly in a mixer and slowly add olive oil until creamy.Pour dressing over the lettuce, add parmesan, remaining croutons, toss and enjoy.

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MANGOAVOCADO SHRIMPTACOS

fresh lime juicegrape seed or vegetable oil

sugarlarge firm mangoes

medium ripe avocadosthinly sliced green onion

chopped cilantrominced hot red or green chile

peeled cooked shrimp

3 tbl.2 tbl.1 tbl.222/3to taste1 tbl.1 p.

In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.

TURKEY TORTILLAWRAP

6” flower tortillacream cheese

think salsaroasted turkey breast

shredded cheddar cheeselettuce leaves

11 tlb2 tbl.3 slices2 tbl.2

spread tortilla with cream cheese, then salsa.Top with turkey, cheddar and let-tuce; roll up.

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BEEFBROCCOLISTIR FRY

minute brown rice, uncookedbeef flank steak cut into strips

cornstarchorange juice

ground gingervegetable oil

frozen broccoli florets , thawedsliced water chestnuts, drained

reduced sodium soy saucedry roasted peanuts

1 c.1 lb.2 tsp.1/4 c.1 tsp.1 tsp.1 pkg (10 oz.)

1 can (8 oz.)

1/4 c.1/4 c.

Prepare rice according to package directions.Place steak strips in medium bowl. Sprinkle with cornstarch; toss to coat. Add orange juice and ginger; stir until well blended.Heat oil in large nonstick skillet on medium-high heat. Add steak mixture; stir-fry 4 to 5 minutes or until steak is cooked through. Reduce heat to medium-low. Add broccoli, water chestnuts and soy sauce; mix well. Cover; simmer 5 minutes or until thickened, stirring frequently. Serve over rice; sprinkle with peanuts, if desired.

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CHICKENPEPPERTACOS

red bell pepper,poblano chile

shredded rotisserie chickenextra virgin olive oil

cayennecumin

minced garlic clovelime juicekosher saltsour cream

finely chopped yellow onionfinely chopped cilantro

small corn tortillasgrated cheddar cheese

salsa

1/211 1/2 c.2 tbls.1/2 tsp.1 pinch11/2 lime1 pinch1/2 c.1 tbl.2 tbl.41/4 c.1/2 c.

Position an oven rack close to the broiler and heat the broiler.Put the peppers skin side up on a bak-ing sheet and broil until blackened.Transfer the peppers to a small bowl, cover the bowl with plastic wrap, and let cool.Reduce the oven to 400 degrees F.In a medium bowl, combine the olive oil, cumin, cayenne, half of the garlic, and the lime juice. Season with salt.Add the chicken to the bowl and toss to coat it well with the vinai-grette.When the peppers are cool enough to handle, remove the blackened skin,

and chop the peppers finely.In a small bowl, combine the sour cream, onion, the other half of the garlic, the cilan-tro, and the chopped peppers.Put the tortillas on a baking sheet. Divide the chicken among the tortillas leaving a little space around the edges. Top with the sour cream mixture and then the cheese.Bake until the cheese is melted, about 5 minutes. Garnish with a little fresh cilantro and serve with some salsa.

COURGETTECARBONAR

sea salt & ground black peppergreen and yellow courgetts

penneegg yolks

double creamgrated parmesan cheese

olive oilbacon

thyme, leaves

to taste6 med.500g.4 large100ml2 handfulsto taste12 thickto taste

Put a large pan of salted water on to boil. Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely. add the penne to the pan and cook according to the packet instructions.

To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly and put to one side.Heat a large frying pan , add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the courgette slices and 2 big pinches of black pep-per, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the courgettes become coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly.

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Buy Right

Go for flavor: Get a fresh free-range or kosher chicken; they typically have tastier and more tender meat.Buy by number: A broiler/fryer (2 ½ - 4 lbs.) feeds three to four people.Don’t get fooled: Farms often supplement chicken feed with lutein, which is a natural yellowing pigment that may affect how healthy it looks. Buy color has nothing to do with the flavor or health of the chicken.Store it properly: A chicken will last three to five days in the refrigerator after its expiration date. If you freeze a whole chicken and the use-by date expires while it is frozen, it can still be cooked and eaten.

Prepare and Cook

IngredientsCooking spray1 whole chicken (3-4lbs)3tbl olive oil or butter, softenedSalt and pepper1 cup water or other liquid (such as broth, white wine, or beer)

DirectionsPreheat: set the oven to 425degreesSpray: Lightly coat the roasting rack with cooking spray and place in its panClean: Remove the giblets for the chicken’s cavity and rinse it in cold water. Stuff lemon or onion halves in the cavity. Pat dry with paper towels and place the chicken, breast side up, on an antibacterial plastic cutting board.

HOW TO BUY & PREPARE ACHICKEN

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Season: Smear olive oil or butter all over, including under any loose skin covering the breast and behind the legs. Generously sprinkle with salt and pepper. Or Try this twist: Brush it with mustard and sprinkle it with herbes de provence.

Truss: Tie the two drumsticks together with string. Not only will the presentation be nicer, the meat will stay more tender while cooking. Then set it breast side up on a roasting rack inside your roasting pan.

Pour: Add 1 cup water (or other liquid) into the bottom of the roasting pan to prevent the drippings from burning.

Roast: Cook 40 minutes, breast side up, until skin is browned. Remove pan for oven and, with a sturdy pair of tongs, flip chicken so the breast side is facing down. Roast for an additional 20 minutes, or until an instant-read thermometer inserted into a meaty part of the thigh registers 165-170 degrees.

Carve and ServeStep 1: Remove the legs: Slice through the thin layer of skin between the leg and body of the chicken. Pierce the leg with a fork and pull it away from the body until you see a thigh joint. Cut into the joint to remove leg. Repeat on the other side.

Step 2: Remove the Wings: Gently pull and extend the wing, then cut through the skin and joint connecting the wing to breast. Repeat on other side.

Step 3: Remove the breast mean: Cut vertically into the meal along the breast bone (the ridge that runs down the middle of the carcass). Slice horizontally along the rib cage. Repeat on the flip side. (When cutting breast meat, slice across the grain.)

-- The Nest Editors

Tip: This may sound obvious, but as soon as you get home, remove all the packaging and trash it (the closer it is to the bottom, the better)! Then serve your items in proper bowls and plates. Don’t feel bad about breaking out the

china for an extra-special occasion!

At the storeYour shopping listIn the produce aisle... Look for bagged salads, veggie platters, and fruit plates (perfect for fruit salad).At the deli... You can pretty much pick up anything here. Look for freshly made items like rotisserie chicken, salmon, and coleslaw. In the frozen food aisle... Stay away from frozen pizzas and TV dinners and grab some frozen veggies and pasta.Also in your cart... Stock up on soups, chilis, shredded cheeses, sauces, and ready-made mashed potatoes.

Back at homeFake it with a garnish- Add a piece of celery leaf (the part you throw away) to the top of salads, especially potato salad, to make it your own. - For frozen/ready-made mashed potatoes, add a couple pats of butter (or margarine) and a bit of fresh-ground black pepper. - Add a few water crackers to any veggie or cheese plate (and remember, don’t leave it in the plastic con-tainer you bought it in!). - For pies and cakes, buy a squeeze bottle of fruit or chocolate dessert sauce. Simply select a complementary flavor for your bakery selection, such as caramel for apple pie, white chocolate for red velvet cake, or straw-berry for chocolate cake. Squeeze out a squiggle design onto individual plates and place a piece of dessert onto each.

HOW TO FAKE A HOMEMADE MEAL

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Make it semi-homemade - Use bagged salad mixes to dress up sandwiches and wraps. Spring mix varieties are most versatile. - Stir in a touch of cheese, bacon, or sour cream to canned soups or chili. - Add instant microwave rice or frozen vegetables to soups for heartiness. - Place deli-bought fried chicken on a bed of green-leaf lettuce. Plate with (well-drained) coleslaw or just-from-the-oven frozen French fries. - Keep interesting sauces, salsas, and mustards in your pantry. Top a deli grilled chicken breast or fish fillet with salsa or pesto.

Three Easy Ideas - Buy a piece of cooked, glazed salmon from the deli, then stop by the Asian takeout counter and pick up cooked soba noodles. Add a little ready-to-eat salad and a bottle of Asian dressing to your cart. - Buy pre-formed or even pre-cooked hamburger patties, some sliced mushrooms from the salad bar or produce department, instant/canned brown gravy and a bottle of balsamic vinegar. In a skillet, heat the hamburger patties until almost completely done. Add the sliced mushrooms and continue to cook until they soften. Add the gravy and a bit of the balsamic vinegar and you have a simple Balsamic Glazed Salis-bury Steak. For a complete meal, add microwavable steam-in-the-bag vegetables and bread.- Pick up a rotisserie chicken and a side of mashed potatoes from the deli. Accompany with fresh spring mix salad and a few herbs.

Nestpert: Mark Alan Mollentine was the chef/owner of the historic Governor’s Meeting House Restaurant in Kansas City and has over 20 years of experience in the food industry.

-- The Nest Editors

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DATE NIGHT

Thyme One of the most versatile herbs, thyme can be used in everything from salad dressings to soups and stocks; just a small pinch can jump-start your dish.

CorianderWhen you’re whipping up your best chili or stir-fry, add this spice to the mix for a fresh cilantro-infused taste.

BasilIf you have a craving for Thai, this spice will give an exotic flavor to your dish.

Chinese 5 SpiceThis spice mixture varies, but it’s usually a combination of fennel, anise, ginger, licorice root, cinnamon, and cloves. Works great in stir-fry and is perfect to sprinkle on popcorn for a midnight snack.

Onion PowderOne of the most essential kitchen spices, its no-fail flavor will be your secret ingredient when making ham-burgers. Add 1/2 teaspoon of the powder to ground beef.

Old Bay Seasoning Straight from the sizzling South, this spice is great for French fries or broiled fish.

Chili PowderSeason ground beef with chili powder when making Mexican food. Spicy alert: Add a little bit at a time.

Cumin SeedsTaste them in Middle Eastern and Mexican dishes. Add cumin powder and a drizzle of olive oil to spike up hummus.

ESSENTIAL SPICES FOR YOUR SPICE RACK

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Dry MustardPut a pinch of dry mustard into vinaigrettes or mix it with paprika to season beef. It packs a little bit of heat, so use it sparingly.

OreganoWidely present in Mediterranean cooking, use oregano in tomato sauces and Greek salads with olives, toma-toes, and feta cheese.

Bay LeavesCreate a base flavor in soups, stocks, and savory dishes by using by leaves. Add one when sautéing onions too. Never leave them in when serving.

PaprikaIt has a subtle smoky flavor, which is great for seasoning meats and chicken before searing or grilling and gives meat a beautiful color when cooked.

RosemaryPair rosemary and garlic to create a flavorful leg of lamb. For a side dish, combine potatoes, olive oil, rose-mary, salt, and pepper, and roast in the oven.

Red Pepper FlakesGet the great taste of New York pizza by sprinkling red pepper flakes on your slice.

Garlic PowderUnlike fresh garlic, powder will not burn. Season flour with garlic powder for fried chicken.

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BEEFFAJITASbeef flank steakchopped onion

green sweet peper (1/2” pieces)chopped jalapeno peppers

fresh cilantrochili powder

ground cuminground coriander

bottle minced garlicsalt

stewed tomatoesflour tortillas

lime juicemontery jack cheese

guacomolesour cream

salsa

1 1/2 lb.1 lg 1 med.1 or 2 1 tbl.1 tsp.1 tsp.1 tsp.1 tsp.1/4 tsp.1 can122 tsp.optionaloptionaloptionaloptional

Trim fat from steak. Cut steak into 6 portions.Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes.Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)Set oven to 350°F. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. re-move steak from cooker and shred. return steak to cooker. stir in lime juice, if desired.To serve, use a slotted spoon to spoon steak mixture onto warm tortillas.Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas.

BALSAMIC MARINATED STEAK

rounded beef sirloin,fresh asparagus

saltground black pepper

balsamic vinaigrettedijon style mustard

411/2 tsp.1/8 tsp.

2/3 c.

cut beef 1-inch think 2/3 cup prepared balsamic vinai-grette 2 tablespoons Dijon-style mustardCombine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining

marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and mari-nate in refrigerator 15 minutes to 2 hours.Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and mi-crowave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside.Remove steaks from marinade; discard marinade. Place steaks on grid over me-dium, ash-covered coals. Grill, covered, 12 to 14 minutes for medium rare doneness, turning once. (Do not overcook.)During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.Makes 4 servings.

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ROASTED GARLIC-OREGANO CHICKEN

cloves roasted garlicwhite wine winegar

fresh oregano leavesfresh parsley leaves

honeykosher salt

olive oilred chilii flakes

fingerling potatoeskosher salt

olive oil

bone in chick breastground black pepper

81/4 c.2 tbl.2 tbl.1 tbl.1/2 c.3/4 c.1/4 tsp.

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For the roasted garlic-oregano vinai-

grette:

Combine garlic, vinegar, oregano,

parsley, honey and salt in a blender and

blend until smooth. With the motor

running, slowly add the oil and process

until emulsified. Stir in the red chile

flakes.

For the grilled chicken and potatoes:

Place potatoes in a medium sauce-

pan, cover with cold water and add 1

tablespoon of salt. Bring to a boil over

high heat and cook until a paring knife

inserted comes out with some resis-

tance. Do not cook the potatoes all the

way through because they will continue

cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.

Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken

on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes.

Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few

minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side

down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling

about a minute longer. Remove the chicken and potatoes to a platter and immediately

drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish

with oregano sprigs and parsley sprigs.

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SALMONSTEAKS

melted buttersoy sauce

fresh lemon juiceworcestershire sauce

arlic saltsalmon steaks

1/4 c.1 1/2 tsp.1 tbl.1 tsp.dash6

Mix butter, soy sauce, lemon juice, Worcestershire and garlic salt. Brush on salmon steaks. Grill 10 minutes on one side. Baste and turn fish. Grill for 8-10 minutes more. The cooking time will depend on the thickness of the fish. Baste the fish frequently during grilling.

CHEESEBURGER

ground beefsalt

peppercatsup

american cheesetomato

bermuda onionhamburger buns

1 lb.1 tsp.1/8 tsp.2 tsp.4 slices4 slices4 slices4 split

Mix ground beef lightly with salt and pepper; shape into patties about 1’ thick. Pan fry over med. heat 8 min. on each side for med. Brush tops lightly with catsup; cover with cheese slices. Top each with a tomato and onion slice; put together sandwich style, with buttered buns.

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CHICKENNOODLE

butterchopped onionchopped celery

cans chicken brothcan vegetable broth

chopped cooked chicken breastegg noodlessliced carrots

dried basildried oregano

salt pepper

1 tbl.1/2 c.1/2 c.4 (14.5oz)1 (14.5oz)1/2 c.1 1/2 c.1c.1/2 tsp.1/2 tsp.to tasteto taste

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

DINNER PARTYBASICS

Follow these simple guidelines and your friends are sure to leave your dinner party in a food coma.

Start with a ThemeGet the ball rolling by choosing a motif. Pick a destination (India) or a passion (salsa music), and use it to tie all the elements of your evening together -- from the decor to the drinks, dinner, and dessert. Doing so will add some panache and ensure all the parts complement the whole. (FYI: Egg rolls don’t mesh with spaghetti and meatballs.)To set a cozy French bistro tone, for instance, dole out plenty of red wine. As your table’s centerpiece, place lots of votives around breadbaskets filled with sliced baguettes. Instead of a tablecloth, use large sheets of white paper. For the menu, serve a coq au vin for the main course, followed by the salad (as they do in France), and then offer cheese for dessert. Have Edith Piaf or Maurice Chevalier warbling in the background.

Create the MenuThe earlier you sketch out your course of attack, the better. Try to nail down your theme and preliminary food options at least 14 days in advance -- this is really important if both you and your fellow chef have 9-to-5 gigs and time is limited. Part of being a good host is ensuring that your guests enjoy themselves and go home with full tummies.

If a guest is vegetarian and you end up serving roast beef, chances are he or she will go home unsatisfied and grossed out. So play detective and call each guest as you’re planning the menu to learn about any spe-cial requirements or food allergies. After you’ve sussed out any diner particularities, you’re ready to finalize your carte du jour.

Take InventoryOnce you have your menu planned, make a shopping list of ingredients you need and a checklist of things

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to do; stick these lists on the refrigerator door. Check off items and tasks as you go along. You’ll definitely have to run to the grocery store at least once, and you’ll need to stop by a wine or liquor store to pick up the booze. Remember that all the elements of your feast, including the munchies, should complement one another. Go with fares that are relatively simple to prepare, like lasagna, and include dishes that can be pre-pared a day or two in advance (you’ll have enough to do on the day of the party, so go easy on yourself ).

Advance PrepStarters like cheese and crackers or sliced veggies and dip, sides such as couscous or potato salad, and des-serts like pies can be made ahead of time and stashed until the dinner. You don’t want to be slaving away in the kitchen while your guests (and your partner) are enjoying cocktails and snacks in the living room. If you’re not a seasoned pro in the kitchen or have too much on your hands to prepare everything from scratch, don’t sweat it. In this day and age, it’s absolutely acceptable to buy prepared foods.

Trial RunsOne rule of thumb to keep in mind when drawing up your meal strategy: Never use your guests as guinea pigs for a recipe you’ve never made before. If you live on the edge and want to try your hand at something new, absolutely do a test run to get all the kinks out.

Seven-day CountdownEnsure you have enough place settings for the number of guests you’re expecting and make things really official with a tablecloth and cloth (not paper) napkins. For decor, hit a thrift store or discounter to get cheap mood enhancers like candles or knickknacks to create the centerpiece (which every well-dressed table includes). And don’t forget to pick up some fresh flowers the day before. If you plan on putting a bouquet on the table, keep it low and not monstrously huge so guests won’t have to crane their necks to talk to the person sitting across from them.

PreliminariesThe cocktail hour (notice the operative word “hour”) shouldn’t last more than 60 minutes. Your guests will probably arrive hungry, and having hors d’oeuvres at the ready is essential. Plus, you don’t want everyone sloshed by the time you sit down at the table. (This is supposed to be a memorable meal, remember?) Snacks are designed to stave off starvation, not to kill appetites, so beware of portion control. Doubtless, you or yours will be in the kitchen fussing over last-minute details, but try to avoid spending all your time at the stove. The whole point of this happy hour is to give everyone a chance to break the ice, get to know one another, and relax.

Dinner TimeHaving a blast hanging out sipping martinis? Tough. Always start your dinner on time (no more than one hour after the first guest shows up). If no one is budging, gently coax them to the dining room regardless, or you run the risk of ruined appetites -- and tipsy friends. If someone is MIA, too bad for him. Begin the meal without him. Delicately mention to a perpetually late pal, when calling to invite her, that dinner starts at such-and-such a time and you want everything to go smoothly, so please show up for drinks on time to offer support.

Enlist AidThough you no longer have to juggle a hundred tasks (like sweating over last-minute prep work, pouring drinks for guests, and answering the door) alone, don’t be a control freak and take advantage of your mate. Assign tasks. Put one of you in charge of making dinner and the other in control of the cocktails, greeting the guests, or running to the store for any last-minute items. The more evenly the work is spread out, the smoother your party will go.

And remember, friends love to help, so keep a couple of easy tasks -- arranging the hors d’oeuvres on a plat-ter, lighting the candles -- available for them to do. Though, ultimately, everything may not turn out exactly the way you want it to, the point is to have a good time and socialize with your guests.

-- The Nest Editors

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If toast is your only specialty, you might want to brush up on these basic cooking techniques. We can’t promise you’ll have your own Food Network show anytime soon, but you won’t set off the fire alarm quite as often.

Searing uses very high heat to quickly brown the exterior of a piece of meat, which forms an outer crust and seals in its juices. To sear on a stovetop: Set a heavy-bottomed skillet (think: Le Creuset’s enameled cast iron) over medium-high heat. Add one tablespoon of oil with a high smoke point, such as canola or olive, and heat until it shimmers and just barely smokes. Add the meat to the hot skillet and cook until the surface forms a brown, caramelized crust. Flip the meat when it has changed colors a quarter of the way up the side. Repeat sear on the reverse side.

Sauteing cooks food in a small amount of oil. To saute: Over medium heat, set a skillet or saute pan that’s large enough to fit all of the food in one layer. Add just enough canola or olive oil to coat the bottom of the pan, and heat until faintly smoking. Add the food to be cooked and stir occasionally to prevent sticking.

Brining plumps the cell structure of meat so that it stays moist and tender when cooked. To brine: Dis-solve 3/4 cup of salt and 3/4 cup of sugar in one gallon of cold water for whole poultry or large roasts, or 1/4 cup of salt and 1/4 cup sugar in eight cups of water for smaller pieces (up to four chicken breasts). Make enough brine to completely submerge the meat in the liquid; place the container in the refrigerator. Allow the smaller pieces, like chicken breasts, to soak in the solution for up to one hour. Whole chicken or turkey can be brined 4 to 12 hours or longer, depending on the weight.

Roasting oven-cooks food, uncovered, at a high temperature to produce a browned exterior and moist interior in meats. This process is usually reserved for large, tender cuts of meat and whole poultry. To roast: Preheat oven to 450 degrees. Season the meat and place it on a roasting rack or on top of a bed of chopped root vegetables, like carrots or potatoes.

5 BASIC COOKINGTECNIQUES

Letitia Baldridge, etiquette expert and author of Letitia Baldrige’s Guide to New Manners for New Times, shares her secrets on what makes a good host a great host, and why your guests will never want to leave (until you want them to, of course).

In the Bedroom1. Before your visitors arrive, take control of the temperature in your guest room. In the winter, set out extra blankets on the bed or put a small space heater on the floor. During the summer or warm months, make sure that windows can be opened easily if the room gets stuffy, that screens are secure, and that shades work so early-morning light can be blocked out.

2. On the bedside table, leave an alarm clock and reading lamps. “Many people forget about lighting in the guest rooms,” Baldridge says. And what about the guest-room closets that are jam-packed with your out-of-season skirts and old bridesmaid dresses? Clear out enough space for your company’s stuff and leave a supply of empty hangers.

3. Have you ever gone on a trip and wished you’d brought something to read? Head off any literary urges with a stack of magazines. Current issues are best, Baldridge says, so you’re not offering old news. A best-selling book would be a nice touch too. Just pop in a note that says, “Don’t worry if you don’t have time to finish. Take me with you when you leave!”

4. Leave a canister of cookies on the bureau. Put out bottled water and/or soft drinks to wash them down (with some glasses too), along with a small chest filled with ice and tongs. For healthier palates, set out a plate of fresh fruit (whole apples, pears, peaches, bananas) and a knife. And don’t forget the napkins -- fruit can be juicy! Think of the whole setup as your guest’s personal minibar -- sans alcohol and, of course, the exorbitant a la carte fees.

In the Bathroom5. Make sure the bathroom is clean, especially the tub and shower curtain, which are often neglected in a

HOTESS HOW-TO

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spare room. We like to leave a can of air-freshener in close reach, since guests might feel self-conscious ask-ing for it after the fact. And don’t overlook the need for extra toilet paper. Put the spares in a visible spot (try a basket on the floor) so guests don’t need to rummage around looking for a roll.

6. Think like a hotelier. Put bars of scented hand and bath soaps on the counter (the prettier, the better). Set out a few overturned glasses on the sink so guests can rinse after brushing. And lots of fluffy towels -- bath, hand, and face -- are a must. Warming them in the dryer before use will win you extra-credit points.

7. Make a list of all of the toiletries you’ve ever forgotten on a trip, then run to the drugstore to buy at least one of each. Your guests will feel spoiled, and you’ll come off smelling like a rose.

Meals & Activities8. Let your guests know what you have planned before they arrive. If you’re taking them on a hike or bring-ing them to a dinner party at your neighbor’s house, they’ll appreciate being able to pack accordingly. Personal touch: Leave a printed itinerary and welcome note -- personal stationery optional -- in the guest room. Include a list of important phone numbers (yes, Chinese takeout counts), bus/train schedules, and local maps.

9. Ask if anyone has dietary restrictions so you can stock up appropriately. If they don’t eat meat, be sure to offer other options. Extra points: Go online to find vegetarian recipes and experiment beforehand.

10. If you don’t have the time to prepare every meal, go out. Everyone loves to try new restaurants (espe-cially if this is their first visit) -- and escaping from the kitchen for a night will take the pressure off of you.

-- The Nest Editors

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GET INTO THE

MOOD

TrufflesThe earthy, pungent aroma of these fungi reminds us of the musky scent of many colognes. Since you typi-cally catch a whiff when you’re close to your man, you may associate the smell of both musk and truffles with sexual experiences.

AsparagusBack in the day, any food resembling human sexual anatomy was thought to be an aphrodisiac. (Which definitely explains the oysters!) So given its phallic shape, asparagus’s libido-boosting rep as an aphrodisiac shouldn’t be a complete surprise. Did you know that in 19th-century France, bridegrooms were served multiple helpings to help their lovemaking? But there’s more to asparagus than its appearance: with its high nutrient content -- including potassium, fiber, folic acid, and vitamins A, C, and B6 -- asparagus boosts hista-mine production, which is necessary for the ability to reach orgasm in both sexes.

StrawberriesLegend has it that strawberries were considered an aphrodisiac back in the day because of their many tiny seeds, which was thought to symbolize fertility. And literary and artistic references to strawberries as “fruit nipples” have been found. Okay, so that’s not a scientific connection, but come on, they’re just a sexy food.

CinnamonCinnamon has been shown to increase appetite (both physical and sexual). Some people even rub cinna-mon oil onto their bodies to produce powerful sexual stimulation. Or, you could just eat it.

HoneyThere’s a reason it’s called a “honeymoon.” Honey has long been associated with sexual desire -- it’s been

6 APHRODISIACSTO REV UP YOUR SEX DRIVE

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called the nectar of Aphrodite (yes, the goddess of love). In medieval times, people would drink mead (a fermented honey drink) to increase sexual desire. Not enough basis to give you a sweet tooth? Well, honey is rich in B vitamins, the same vitamins needed for testosterone production.

CaviarWell, it is an egg after all! This indulgent food also has a high zinc content, which is essential for blood flow (if you know what we’re saying…).

STRAWBERRYPANCAKE

all purpose flourbaking powder

saltwhite sugar

milkegg

melted butter

1 1/2 c.3 1/2 tsp.1 tsp.1 tlbs.1 1/4 c.13 tbls.

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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STRAWBERRYCHEESECAKE

cream cheesepowdered sugar

strawberry jammini shortbread crusts

strawberries

1/2 c.2 tbl.2 tbl.12 mini1 pint

Beat cream cheese, powdered sugar, and strawberry jam together. Spoon cream cheese filling into shortbread crusts and top with diced strawberries. Top with pink sanding sugar or warmed strawberry jam, if using, and serve.

STRAWBERRYCREPES

floureggsmilk

watersalt

butter

1c.21/2c.1/2c.1/4 tsp.2 tbl

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

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BOYSENBERRYICE CREAM

boysenberrieswhipping cream

half-and-halfsugareggs

20 oz.2 c.1 c.1 c.2

Puree thawed boysenberries in blender or food processor. Pour into a fine strainer over a large bowl. Press puree through strainer with back of a spoon to remove seeds; discard seeds. Stir in whipping cream, half and half, sugar and beaten eggs until sugar dissolves. Pour into canister. Freeze in ice cream maker according to manu-facturer’s directions. Makes 2 quarts.

FRESHFRUITTART

buttershortening

sugarflour

saltyolk

tart fillingsugar

lemon juicedash nutmeg

freshmegfresh fruit

brandycream cheese

sugar

1 sitck1 1/2 tbs5 tbl1 c.dash1

1c.1/2 tsp.dash

1 oz1 oz (optional)

8 oz1 tbl

Preheat oven to 300 degrees. Cream together butter, shortening, confectioners’ sugar. Add egg yolk. Beat in flour and salt - a stiff dough will result. Pat dough into 10 inch springform pan - bake at 300 degrees for 40 minutes in the meantime. Soften cream cheese and then beat in 1 tablespoon confectioners’ sugar. Set aside. Bring granulated sugar, lemon juice and nutmeg to a boil in a medium saucepan. Add brandy - add fresh fruit - poach for 5 minutes.Drain fruit and reserve sugar sauce. Allow tart shell to cool completely. Spread cream cheese mixture in tart shell - arrange fruit - brush with reserve sugar sauce

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You love them. Of course you do. That’s why you invited them in the first place. But…the time has come for your houseguests to get the eff out of town so you can spend some quality time with Family Guy and a six-pack of Bacardi Mojitos (hey -- we’re not here to judge). To send your pals (or worse, your in-laws) packing, first try dropping a few hints:

Start cleaning. It provides a sense of closure and might also make them feel slightly uncomfortable.

Ask what time they’re trying to get home by. If the hour they mention is later than you’d like, suggest a time-consuming activity along the way. (“Hey -- you guys should grab a bite at that new place downtown before you go. I hear it’s best to get there before the crowds set in. I’ll write down directions.”)

Mention that you’re out of food and need to run to the grocery store.

This has a triple effect: 1) They think of food. 2) They realize they’ll need to get it elsewhere. 3) They know you have something else you need to do.

Ask if they need help loading their car. And if all else fails:

Get extra kissy-snuggly with your spouse.

Change into your sweats and mention how you’re looking forward to some “me time” tonight.

Play “Closing Time” by Semisonic. Put it on repeat. When they mention it, giggle and say, “I mean, it’s not like we’re trying to kick you out or anything, but…

HOW TO KICK OUTWEEKEND GUEST

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