-Parmesan Dressing, Walnuts, and Apples, Winter Greens
Salad with, 810, 810–11
preparing, for chopped salads, 836
Puttanesca: The Best Spaghetti for a Night In, 698, 698
Salsa Verde, 396
Tomato and Almond Pesto with, 711
Apple(s)
Caramelized, Sauce, 659
and Cider Sauce, Pan-Seared Pork Chops with, 356, 356
preparing, for chopped salads, 835
Walnuts, and Parmesan-Anchovy Dressing, Winter
Greens Salad with, 810, 810–11
Apricot-Glazed Roast Pork Tenderloin with Prunes and Figs,
660, 662, 662
Arctic char, about, 379
Aromatics
adding to sous-vide cooking bag, 392
for marinades, 328
sweating versus browning, 202
for vegetable soups, 202
Arrowroot, thickening milk with, 742
Artichokes, cooking techniques, 407
Arugula
about, 767, 767–68
and Pear Salad with Parmigiano-Reggiano and Balsamic-
Soy Vinaigrette, 789, 789–90
preparing, for soups, 190
Prosciutto, and Peas, Quick Creamy Pasta with, 713
Roasted Pear Salad with Mixed Bitter Lettuces, Blue
Cheese, Pomegranate, and Hazelnut Vinaigrette, 793,
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