Mangia

This is one of those easy-to-put-together recipes that is at its very best served the same day it is made. Use local corn in the summer and frozen kernels in the winter (they make it still easier to prepare). Smoked chicken breast adds a unique, rich flavor. Fortunately, smoked chicken is becoming more and more available; look for it in specialty markets and some supermarkets, as well. A salad and...

Poblano chiles vary in heat. Be sure your guests are game for adventure before making this because the recipe title says it all: It's spicy. The pomegranate seeds, used at the end for garnish, give the soup a great look and add a hint of sourness. If pomegranates are not in season, use cilantro leaves, which are pretty, too, but don't create the same "buzz" that the seeds do. T...

Broccoli and Cheddar cheese have been paired together successfully in all kinds of different ways. Here is another example of the winning combination in a rich, smooth soup that comforts and warms. On a cold day, it makes the perfect bowl, with a panini or sandwich, or a simple fresh roll. If you are looking for different ways to have that all-important intake of a cruciferous green, this is a tas...

Nothing masks the flavor of sweet carrots in this popular soup: no cream or egg enrichment. No broth even. Basic ingredients carrots, fresh ginger, honey, and water are responsible for this soup's magnificent color and flavor. In addition to being easy to make, this can be served hot or chilled advantageous for the busy cook. If you're serving it cold, add a splash of fresh orange juice...

Your whole house will turn into a Middle Eastern spice bazaar when you toast all the seeds for this soup. What you are doing, of course, is making your own curry powder something that is not only intensely aromatic but also instructive in that it enables you to customize the blend to your own taste. This soup, with its golden color, looks great served in white bowls. Clear mugs work very nicely, t...

Many chilled soups, including some of today's "politically correct," scaled-down chilled soups, are often made with some cream. Here, though, is one without a drop, with no fat to speak of at all, in fact. Cucumber and yogurt star here, and when combined and chilled until icy, they make for a wonderfully refreshing main bowl or starter with just the right crunch and flavor for the d...

We call this soup Mexican as a salute to some of the ingredients, but we doubt that there is a Mexican household that has this recipe in its treasured old recipe file. This is a glorious summer soup. Anticipate serving it, and be sure to have ripe avocados on hand.

The goat cheese called for in this recipe is not the one most people are accustomed to: the creamy, snowy-white fresh cheese that comes in the shape of a log or pyramid. Here you want aged goat cheese. Seldom as hard as Parmigiano, it should crumble between your fingers. In taste it is more assertive and pungent than the fresh. Look for aged goat cheese in specialty food shops. This soup comforts....

There is a Caribbean beat to this sweet potato soup, which you can make as thick and bisque-like as you wish. Consistency here is determined by the amount of milk you add. Use more or less, to your taste. The finishing touch of grated lime zest brings a burst of flavor to the soup-more than its delicate appearance suggests. At Mangia, citrus, both juice and zest, is used as a powerful flavoring ag...

Here is the perfect soup for a warm fall evening, after a day of apple picking or a visit to a country farmstand. You can garnish this silken soup with finely shredded smoked ham, if you like. With a vegetable or green salad and toasted walnut bread, you have an easy menu for a Sunday night supper that asks almost nothing of the cook at the last minute. There is a lot to be said for the simplicity...

We like the rustic look of scones in general, and these, in particular. They are just plain inviting-rich brown in color and shot through with lots of dark raisins, some of which poke through the top. The small amount of whole-wheat flour adds a hint of nutty flavor. A drizzle of honey makes these especially good. You can also serve them for lunch or at tea. Halve and top the scones with thinly sl...

When you bake a batch of these, your kitchen, perhaps even your whole house, will be perfumed with the aroma of cinnamon. Lots of pecans make these rich and crunchy. While we consider these ones of our "every day" scones, they are special enough for holiday mornings. Thick strawberry jam, the kind with chunks of berries, makes a superb topping.

When autumn arrives, and with-it pumpkins ripening in the fields, we like to offer these seasonal scones. You don't have to prepare fresh pumpkins to make them: Canned pumpkins work just fine. Moist and not too sweet, these are tasty in the morning, especially on Thanksgiving. Or serve them with the turkey.

The name comes from the appearance, not the texture, which happens to be lovely a tender crumb studded with currants, golden raisins, and candied lemon peel. The sprinkling of granulated sugar before baking ensures a handmade, old-fashioned finish. A basket of these, with a jar of jam or honey, makes a wonderful gift, especially during the holidays.

These are elegant and sophisticated, and just peppery enough to make a fine accompaniment to soups (two particularly good matchings are suggestions below), vegetable salads, or cut-up sweet fruits. These and the smoked salmon and chive variations are also excellent with omelets or frittatas, making them ideal choices for brunch or grown-up lunches. If you are looking for a savory scone that is mor...

Our banana muffins are bestsellers and have been from the day Mangia opened in February 1982. They are filled with golden raisins and pecan pieces, but the real twist is the walnut oil we add for flavor. It is an extravagance, but well worth it. If you don't have walnut oil, use safflower or canola oil. The flavor of the muffins won't be the same, but the moist crumb will be every bit as...

We make our blueberry muffins with fresh blueberries only. So earmark this recipe for early summer, when the first crop of berries comes into the markets. You might be wondering what an apple is doing in the batter. It's adding moisture to an unusual muffin batter- one with two kinds of flour, both brown and white sugar, buttermilk, and the subtle flavor of mace. These are tender and luscious...

These are the perfect summer muffin, delicious and pretty, with a juice-stained golden crumb. In berry season, make several batches of these; then freeze the overrun. You will be happy you did, especially when the season, so short-lived, has come and gone. Luxe as is, these become decadent with a dab of mascarpone on top. And don't limit them just to breakfast. They are special any time of da...

There are no nuts or raisins-no distractions, in other words in these carrot muffins. Lots of carrots, spices, honey, and even apples enliven this batter. We have customers who, unfailingly, have one of these and a coffee to go day after day, week after week. That said, we can also attest to the fact that these are popular with soup or salad at lunch and as an afternoon treat. These are tasty toas...

Like our Cheddar Scones, these muffins can be served over the course of the day, starting with breakfast. These are just the thing for a fall picnic or informal buffet. If you are looking for a simple, chic snack, split these in two, top each half with paper-thin slices of prosciutto or smoked ham, and serve a little chutney or chow-chow on the side. A reminder for whenever you plan to serve them:...

If you think coconut muffins run a distant second to Mangia's other, more traditional muffins, like blueberry or bran, think again. These fly out the door. They are sweet and tender little bits of coconut cake, really, baked in a muffin pan. Special for breakfast, they are superbly served alongside a pot of black tea and slices of lemon. They are also grand with a scoop of ice cream, for dess...

The dark molasses in these muffins lend a rich, burnt-sugar taste and almost chocolate-like color to the crumb. Lots of fresh ginger, plus some ground, ensures deep flavor. And even though real gingerbread contains no rum, there is light rum in this batter, making these truly unique. Remember this recipe at Thanksgiving, serve the muffins with the turkey dinner, and see if anyone can identify that...

We can't call these "healthy" muffins despite the amount of bran we use in them. We can call these good, moist, honey-flavored, and raisin-filled, though, and we know a basket of these at breakfast makes a great start to any day.

This muffin is a favorite of many of our customers, our literary agent, Carla Glasser, among them. The poppy seeds lend an Old-World charm. There is nothing Old World about mascarpone, Italy's cream cheese, though. It's stylish and delicious, and something we like to bake with because, like the buttermilk we use in all our scones, mascarpone contributes texture and tang. A note about pop...

The mascarpone's creamy, buttery taste complements the strawberries that figure in both the muffins and glaze. Although mascarpone was once considered a specialty item, it is frequently sold in supermarkets now. Serve these lovely-looking, sweet-tasting muffins for summer breakfasts, but of course, do not stop there. They make a superb dessert served with slices of fresh or roasted pineapple...