New Potatoes with Herbs

When you buy new potatoes, avoid those with green spots—they taste sour. To keep green spots from forming after you have brought the potatoes home, store them away from heat, light, and dampness. Use new potatoes as soon as possible—they will not keep as long as baking potatoes. And, for easy cooking, pick out potatoes of a uniform size. Otherwise, they will not cook evenly.

Assemble these supplies:

• 1 to 1 1/2 pounds small new potatoes, unpeeled
• 1 cup chicken broth
• 3 tablespoons butter
• Salt
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh chives, or 1/2 teaspoon freeze-dried

Steps in preparation:

1. Scrub potatoes with brush.
2. Arrange them in large heavy skillet in 1 layer.
3. They must fit snugly.
4. Pour in broth and bring to a boil.
5. Cover tightly and cook about 4 min­utes, shaking skillet over high heat until almost all liquid has evaporated.
6. Lower heat, add butter, and cook gently 10 minutes, uncovered, shaking skillet often.
7. Test for doneness with fork. Partly cover and set aside; keep warm.
8. Sprinkle with salt, chopped parsley, and chives just before serving.

Tomatoes with Chopped Herbs

Assemble these supplies:

• 4 tomatoes
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil, or
• 2 teaspoons dried
• Salt and freshly ground black pepper

Steps in preparation:

1. Bring enough water to a boil to cover tomatoes.
2. Drop tomatoes into boiling water for about 15 seconds.
3. Drain tomatoes.
4. With paring knife, slip off their skins.
5. Slice tomatoes and arrange on platter.
6. Refrigerate.
7. Before serving, top tomatoes with chopped herbs and season with salt and pepper.

ADDED TOUCH

For a quick dessert, chill a honeydew melon and, just before serving, cut into slices. Then run a sharp knife between the melon and the rind and cut the melon into bite-size pieces. Garnish with fresh sprigs of mint.

LEFTOVER SUGGESTION

The bulgur-and-vegetable mixture makes a good cold dish, and you will find it worthwhile to double the recipe and have leftovers. Toss it lightly with a vinaigrette dressing and garnish it with tomato wedges.