Free The Epicurious Cookbook by Tanya Steel Page B

family gathering, and it was the first dish to disappear. Garlic lovers will adore it. For a faster version, use prepared pesto. It is a great make-ahead recipe.”
    A cook, Lexington, Kentucky
    do ahead:
    The PISTOU can be made 6 hours ahead and transferred to a small bowl, then chilled, covered.
    The BEANS can be cooked 1 day ahead and chilled in a sealed large plastic bag lined with paper towels.
    three-bean salad
    Good looking and versatile, this colorful salad features a winning trio of beans—edamame, black-eyed peas, and black beans—bathed in a citrus- and spice-infused dressing that’s all kinds of satisfying. Vary the taste effect by adding crumbled feta or tossing in some garbanzo beans.
    YIELD: MAKES 6 SERVINGS
    1½ cups (8 ounces) frozen shelled edamame
    ¼ cup olive oil
    1 teaspoon ground cumin
    1 (15-ounce) can black beans, drained and rinsed
    1 (15-ounce) can black-eyed peas, drained and rinsed
    ½ cup chopped red onion
    2 cups thinly sliced celery
    2 tablespoons fresh lime juice
    ½ cup chopped fresh cilantro leaves
    1 teaspoon finely chopped garlic
    1½ teaspoons salt
    ¼ teaspoon black pepper
    1. Cook the edamame in a 1½- to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop the cooking.
    2. Heat the oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook the cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
    3. Add the edamame, black beans, peas, onion, celery, lime juice, cilantro, garlic, salt, and pepper to the cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
    “Have made this many times, both as written and with adjustments. Good both ways. Tonight had no black-eyed peas, but added corn, red pepper, more lime juice, and less oil. Very good!”
    Mlfitzgerald

    tarragon shallot egg salad sandwiches
    With a few simple additions—chopped shallots and tarragon vinegar—basic egg salad is transformed. Because some of these ingredients pack quite a punch, try making this recipe a day in advance to allow the flavors to mellow and blend together.
    YIELD: MAKES 6 SANDWICHES
    FOR EGG SALAD
    8 large eggs
    ½ cup mayonnaise
    3 tablespoons finely chopped shallots
    1½ tablespoons finely chopped fresh tarragon leaves, or to taste
    2 teaspoons tarragon vinegar or white-wine vinegar
    ¼ teaspoon salt, or to taste
    ¼ teaspoon black pepper, or to taste
    FOR SANDWICHES
    Mayonnaise for spreading on bread (optional)
    12 slices seedless rye bread or 6 kaiser rolls
    3 cups (3 ounces) tender pea shoots or shredded lettuce
    MAKE EGG SALAD
    1. Cover the eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce the heat to low and cook the eggs, covered completely, 30 seconds. Remove pan from heat and let the eggs stand in hot water, covered, 15 minutes.
    2. Transfer the eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.
    3. Stir together the eggs and remaining salad ingredients in a bowl with a fork.
    MAKE SANDWICHES
    Spread some mayonnaise (if using) on the bread and make sandwiches with the egg salad and pea shoots.
    “An open-faced sandwich topped with smoked salmon makes this, accompanied by a salad, an elegant lunch.”
    Mourmand, Miami Beach, Florida
    do ahead:
    The EGG SALAD can be made 1 day ahead and chilled, covered.
    tuscan tuna-and-beansandwiches
    The classic tuna sandwich gets a healthy makeover with this Italian-style recipe that replaces mayo with a luscious cannellini bean spread. The garlicky mixture, when layered with watercress, gives the flaked tuna an unexpectedly delicious taste. Adjust the lemon juice and garlic that go into the beans to your taste and then spoon onto a crusty piece of rustic Italian bread or a panini roll.
    YIELD: MAKES 4 SERVINGS
    FOR BEANS
    1 (14- to 15-ounce) can cannellini