Michael and I had actually set out to make fresh fig ice cream, but finding no decent figs at the grocery store we visited, opted instead to make plum ice cream. And oh (OH!) am I glad we did.

Some recipes call for peeling the plums, but that sounds incredibly annoying to me. Besides, I like the deep purple color and nice texture the skin lends the ice cream.

• ingredients
• 1 1/2 lbs (about 10) medium-sized, very ripe plums, pitted and chopped (leave skin on) $2
• juice of 1 lemon $0.50
• 1/2 cup sugar Pantry
• 1/2 cup water Pantry
• 1 1/2 cups heavy whipping cream 1.50 for a 1/2 pint

Total Cost of Ingredients $4

Directions

Combine the plums, lemon juice, sugar and water in a medium pot. Cook over medium heat, stirring occasionally for 16-18 minutes, or until the plums break down. Remove from heat, transfer to a heat-proof bowl and cool in the refrigerator until mixture reaches room temperature (about 30 minutes).

Once mixture is cool, stir in the cream and chill thoroughly in the refrigerator (about 30 minutes). Churn in ice cream maker, according to manufacturer’s instructions. Serve immediately (it will be quite soft) or freeze until hard enough to scoop.

Makes about 3 cups ice cream.

My little apartment kitchen is crammed with cooking appliances, tools and toys. My roommates are extremely generous in allowing me to take up nearly all available shelving with my gadgets, and I feel OK about this only because I use every single one of these items on the regular (and try my damndest to feed my roommates whenever possible—living with a food writer should have some benefits!). With this in mind, I knew I had to come up with something to use my new, beautiful-but-enormous tagine for, beyond tagine-making. Butter Chicken, one of my favorite dishes to order at Pakistani and Indian restaurants, with its need to slowly simmer in a rich, buttery, tomato-y sauce, seemed a natural fit. The sauce for this dish is literally silky, with a luxurious mouthfeel that will leave you unable to stop eating it.

My method proved genius, the tagine’s conical top working overtime to keep the pot’s condensation circulating, yielding a deep, rich flavor. Of course, you can also cook this using a dutch oven or a deep, heavy-bottomed frying pan with a fitted lid.

Note: A nice touch is to throw a head or two of fresh chopped broccoli into the pan and cover, just before the chicken finishes cooking.

• ingredients
• 2 pounds boneless, skinless chicken thighs, chopped into 1-inch cubes $3
• 4 garlic cloves, minced Pantry
• 1 tsp curry powder $1.50 for 1 oz.
• 1 tsp ground coriander $1.50 for 1 oz.
• 2 tsp ground cumin $1.50 for 1 oz
• 1 tsp chili powder $1.50 for 1 oz.
• 2 tsp ground cinnamon $1.50 for 1 oz.
• 8 oz Greek-style (thick) yogurt $1.50
• 5 tbsp butter $1 for a stick
• 1 6-oz can tomato paste $1
• 1 15-oz. can chopped tomatoes $1.50
• 1 tbsp honey Pantry
• 4 cardamom pods (crush pods slightly to release seeds and more flavor) $1
• 1 cup heavy cream $1.50 for a half-pint
• 1 tsp salt Pantry
• pepper to taste Pantry
• 1 handful fresh cilantro, chopped $1 for a bunch

Total Cost of Ingredients $19

Directions

Combine chicken, garlic, spices (other than cardamom) and yogurt and mix well. Refrigerate in a covered container for at least 30 minutes (or as long as overnight).

In a tagine or other heavy-bottomed pan over medium heat,, melt butter. Add the tomato paste, chopped tomatoes, honey and cardamom. Stir well. Bring to a light boil and reduce to medium-low to simmer, stirring occasionally, until sauce is thick (15-20 minutes)

Add chicken and cream and stir well Continue to simmer for another 18-20 minutes, until chicken is fully cooked and very tender and sauce is creamy and thick.

Serve hot, garnished with cilantro.

Serves 4.

It seems like green peppers get no love. Everyone raves about perpetually trendy, sweet red bell peppers. They star in soups, dips and sauces, leaving their crunchy, slightly bitter ugly stepsibling, the green pepper, behind.

But this soup makes the most of green peppers. They, along with spicy green jalapeños, are roasted to sweet oblivion, peeled and pureed with garlic, onions, broth, a touch of half-and-half for creaminess and cilantro (or parsley, if you don’t like cilantro). Served hot or cold, this soup will change your mind about green peppers. Top it with a dollop of plain yogurt to tame its heat.

Note: If you’d prefer to keep the soup mild (or you’re serving it to children), leave out the jalapeños.

• ingredients
• 2 green jalapeños $0.50
• 4 green bell peppers $3
• 1 tbsp extra virgin olive oil Pantry
• 1/2 onion, diced $0.50 for a whole onion
• 2 cloves garlic, chopped Pantry
• 1 15-oz, can chicken or vegetable broth $1.50
• 1/4 cup half-and-half $1.50 for a pint
• salt and pepper to taste Pantry
• 2 tbsp finely chopped cilantro (or flat-leaf parsley for the cilantro-averse) $1 for a bunch

Total Cost of Ingredients: $8

Directions

Roast the jalapeños and green bell peppers either over a gas burner or in the oven until charred. Under cool running water, carefully peel the skin off and rinse all peppers well. Use a knife to remove the stems and scrape out the seeds (though, if, like me, you like your food spicy, keep a few of the jalapeños’ seeds intact). Chop all peppers roughly and set aside.

Heat olive oil in a medium soup pan over medium heat. Add the onion and garlic and cook for 2 minutes, stirring occasionally, until onions are translucent and very fragrant. Add the jalapeños and bell peppers and cook for 3-4 minutes, stirring occasionally. Add the broth, stir well and cover pot. Turn the heat up to high, bring the mixture to a boil, then reduce to medium-low and simmer for 20 minutes.

Use a blender, food processor or immersion blender to puree the soup and return it to the pot. Stir in the half-and-half and cook for 1-2 minutes over medium heat. Season with salt and pepper to taste, stir in the cilantro (or parsley) and remove from heat.

If you want to serve the soup hot, serve it immediately. If you’re serving it cold, chill the soup in the refrigerator in a heat-proof bowl until cold. Serve garnished with yogurt and more chopped cilantro (or parsley) if desired. Another fun way to serve this soup chilled is to ladle it into hollowed-out green pepper halves.

Serves 2.

This is my new favorite lunch. It features the fresh healthiness of a salad, the portability of a sandwich and the satisfying umami flavor of sushi. Feel free to add other veggies or salad add-ins. These are also great with crumbled feta and avocado mixed in.

Note #1: Remember to buy your almonds and cranberries in the bulk section for the best prices! That way you only have to buy what you need.

Note #2: If you’re packing these for a take-along lunch for work, school or a picnic, whisk the lemon juice and olive oil together and put in a small airtight container. Roll up the wraps without dressing the salad and serve it on the side, for dipping, when you’re ready to eat them.

• ingredients
• 3 cups mixed greens $1.50
• 1 carrot, shredded $0.25
• 1/8 cup sliced, toasted almonds $1
• 1/8 cup dried cranberries $1
• 1 tbsp lemon juice (about 1/4 lemon) $0.50 for a whole lemon
• 1 tbsp extra virgin olive oil Pantry
• salt and pepper to taste Pantry
• 6 sheets toasted nori $1.50 for 10
• 1 8-oz boneless, skinless chicken breast, cooked and sliced $3

Total Cost of Ingredients $8.75

Directions

In a salad bowl, toss together the mixed greens, carrot, almonds and cranberries. Drizzle with lemon juice and olive oil. Toss well and season with salt and pepper.

On a clean, dry surface, lay a sheet of nori, glossy-side-down. Place about 1/2 cup salad mixture in an even line across the middle of the sheet. Top with 2 slices of chicken. Roll up tightly and lightly wet the edges with water. Press to seal. Set roll aside and repeat with remaining ingredients. Once all rolls are made, slice in half (or into smaller slices) and serve.

Makes 6 rolls (serves 2).

This chunky guac is simply the happy result of my desire to be more efficient.

One day, I was making my usual “eat-at-the-computer-while-working” lunch of a fried egg topped with a bit of cheese, avocado and a mess of chopped vegetables, when it occurred to me that the whole thing might be neater and easier to eat if I mashed the avocado and stirred the veggies in. The result was so good that I couldn’t wait to make it again, photograph it and write it up. So here you go.

• ingredients
• 2 ripe avocados, peeled and pitted $3
• 1/4 red onion, diced finely $0.50 for a whole onion
• 4 scallions, chopped $1 for a bunch
• 1 jalapeño (remove the seeds for less spice), diced $0.25
• 1 red bell pepper, seeded and diced $1
• 1 clove garlic, minced Pantry
• 1 carrot, peeled and grated $0.25
• about 10 cherry tomatoes, halved (or quartered if very large) $2.50 for a pint
• 1 handful fresh cilantro leaves, chopped $1 for a bunch
• juice of 1/2 lemon $0.50 for a whole lemon
• salt and pepper to taste Pantry

Total Cost of Ingredients $10

Place avocado flesh in a mixing bowl. Using the back of a fork, mash avocados until just slightly chunky.

Gently stir in the vegetables, cilantro and lemon juice. Season with salt and pepper to taste.

Serve immediately (or cover airtight and refrigerate for up to 4 hours), with chips and vegetables for dipping or on tacos and burritos.

Makes about 2 cups of guacamole.