Recipes

R. W. Apple Jr. · NYT Cooking

R. W. Apple Jr. · NYT Cooking

R. W. Apple Jr.

R. W. Apple Jr. · NYT Cooking

R. W. Apple Jr.

R. W. Apple Jr. · NYT Cooking

With two types of tomatoes – standard Jersey and plum – this salsa takes full advantage of summer's bounty. Herbes de Provence and shallots stand in for the traditional seasonings of cilantro and onions, which means it skews slightly, and delightfully, French. We like it with grilled fish or chicken. R. W. Apple Jr.

R. W. Apple Jr. · NYT Cooking

R. W. Apple Jr.

R. W. Apple Jr. · NYT Cooking

R. W. Apple Jr.

R. W. Apple Jr. · NYT Cooking

This recipe requires a little extra effort – you have to whip the egg whites separately and then fold them into the batter - but the reward is a light, ethereal cake topped with glistening, caramelized cranberries. Serve with a dollop of whipped cream, and prepare yourself for accolades.

R. W. Apple Jr. · NYT Cooking

R. W. Apple Jr. · NYT Cooking

R. W. Apple Jr. · NYT Cooking

R. W. Apple Jr. · NYT Cooking

This humble Bloody Mary has its roots in a 2000 article by R. W. Apple Jr., who explored the origins of Worcestershire sauce, “perhaps best known as an indispensable ingredient" in the cocktail. Mr. Apple’s version doesn’t stray far from tradition, featuring the sauce prominently. Serve this version with a simple garnish of lime at your next brunch. (Betsey, Mr. Apple's wife, noted in the comments below that she always added horseradish and celery salt to those she served him at home. We think that's a grand idea.) R. W. Apple Jr.

R. W. Apple Jr. · NYT Cooking

In 2000, R. W. Apple Jr. called Sooke Harbour House, in British Columbia, "one of Canada's half-dozen best restaurants," praising its kitchen garden and its "more than two acres of herbs, vegetables and edible flowers, many of them rarities, gradually devouring the lawns around the house, tumbling down to the sea, scaling hillsides in every direction, a living tapestry of leaf, shrub and color." It seldom snows at Sooke, which lies in hardiness Zone 8, the same as Charleston, S.C., a beneficiary of benign Pacific breezes and currents. This recipe utilizes some of the herbs that grow year-round on the property. R. W. Apple Jr.

R. W. Apple Jr. · NYT Cooking

R. W. Apple Jr.

R. W. Apple Jr. · NYT Cooking

R. W. Apple Jr. · NYT Cooking

R. W. Apple Jr.

R. W. Apple Jr. · NYT Cooking

R. W. Apple Jr.

R. W. Apple Jr. · NYT Cooking

R. W. Apple Jr.

R. W. Apple Jr. · NYT Cooking

This recipe is adapted from a popular dessert served at Galatoire's, a famed New Orleans restaurant founded on Bourbon Street, in 1905. A simple graham cracker crust is filled with cinnamon-spiced sweet potato cheesecake then topped with a lightly-sweetened layer of sour cream. It is to die for.

R. W. Apple Jr. · NYT Cooking

During the Vietnam War, the Vietcong's unsporting habit of cutting the roads that connected Saigon with the countryside meant that only a pathetic trickle of first-class produce reached the capital, and that, in turn, meant that the sophisticated Vietnamese dishes that you eat today, there or elsewhere in the world, were out of reach. Somehow, though, there was always plenty of pho, the restorative, anise-scented beef or chicken noodle soup, delivered to your door for breakfast by frail-looking vendors, and that was ample compensation. R. W. Apple Jr.

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

This is not difficult to make if you are organized. I first prepared these while staying at the magnificent Chateau de Pray near the Loire Valley city of Amboise. This region is famous for crisp tart wines like Sancerre and the sweeter Vouvray, as well as cheese and freshwater fish and shellfish. The pastry dough can be made in a few minutes with a food processor; it can be done in advance and chilled. The tomato-based filling can also be made in advance. At the last minute, the tart shells are filled and baked. The shrimp are quickly sauteed and flavored with curry and then distributed over the finished tartlets. These tartlets look terrific and can be garnished in any number of ways -- maybe with red radicchio and green bibb lettuce.

Pierre Franey · NYT Cooking

Pierre Franey · NYT Cooking

The simplest of vinaigrettes, this recipe requires simply four ingredients, two of which are salt and pepper. It’s a perfect dressing to throw on a simple side of greens when time is tight and appetites are robust. Make it soon.

Pierre Franey · NYT Cooking

Pierre Franey