Recipes: From Saveur's new cookbook

THAI-STYLE GREEN BEANS WITH CHILE AND BASIL

Serves 4.

Note: "The roasted chile paste called nam prik pao -- a pantry staple in Thailand that can be found in most Asian markets in the United States -- lends smoky heat and an earthy, salty-sweet flavor to stir-fried green beans," writes editor James Oseland in "The New Comfort Food." If you can't find Thai basil, any basil will do.

• 3 tbsp. peanut oil

• 8 garlic cloves, roughly chopped

• 1 lb. green beans, trimmed and cut into 2-in. lengths

• 3 tbsp. nam prik pao (see Note), or any other jarred Asian chile paste

• 1 c. torn Thai basil leaves (see Note)

Directions

Heat a 14-inch flat-bottomed wok or a skillet over high heat. Add oil and swirl to coat pan. When oil is hot and almost smoking, add garlic and cook, stirring constantly for 10 seconds. Add green beans and stir-fry for 1 minute. Stir in chile paste, toss to coat green beans and cook, stirring occasionally, until beans are crisp-tender, about 6 minutes (sprinkle in a little water if pan gets too hot and beans brown too quickly). Add fish sauce and basil, toss to combine and serve.

Nutrition information per serving:

Calories160Fat11 g

Protein3 gCholesterol0 mgDietary fiber4 g

Diabetic exchanges per serving: 3 vegetable, 2 fat.

BUTTERMILK FLAPJACKS

Serves 2 to 4.

Note: "The ideal flapjack is browned and crisp around the edges and tender and fluffy inside," writes editor James Oseland in "The New Comfort Food." "According to the seasoned cooks at Robie's Country Store & Deli in Hooksett, N.H., for the best results, you've got to take your time and cook the flapjacks one by one with plenty of butter in a hot skillet."

• 2 tbsp. granulated sugar

• 4 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. fine sea salt

• 12 tbsp. (11/2 sticks) unsalted butter, divided, plus more for serving

• 1 tsp. vanilla extract

• 2 eggs, lightly beaten

• Maple syrup, for serving

• Powdered sugar, for serving

Directions

In a microwave oven, or in a small pan over low heat, melt 4 tablespoons butter. In a medium bowl, whisk together melted butter, buttermilk, vanilla extract and eggs. Pour buttermilk mixture into flour mixture and whisk until just combined to make a thick batter (for tender flapjacks, do not overmix batter).

Preheat oven to 200 degrees. Heat an 8-inch nonstick skillet over medium heat. Add 1 tablespoon butter and heat until butter's foam subsides. Ladle in about 1/2 cup of batter.

Cook flapjack, turning once, until deep golden brown on both sides, about 5 minutes total. Transfer flapjack to a large ovenproof platter and keep warm in low-heat oven. Repeat process with additional butter and remaining batter to make 8 flapjacks in all. Serve hot, topped with butter and maple syrup and a dusting of powdered sugar.

Nutrition information per serving:

Calories650 Fat39 g

Protein14 gCholesterol202 mgDietary fiber2 g

Diabetic exchanges per serving: 1/2 milk, 3 bread/starch, 1/2 other carb, 8 fat.

LEMONY ROAST CHICKEN

Serves 4.

Note: This recipe must be prepared in advance. "When I was growing up in L.A. in the 1960s, there was nowhere to get food like this; you couldn't even buy fresh basil in the supermarket," writes chef Evan Kleiman in "The New Comfort Food." "It wasn't until I went to Italy that I discovered the simple goodness of dishes like lemony roast chicken, dishes that most of us take for granted today." Serve with rice or buttered noodles.

• 1/2 c. extra-virgin olive oil

• 1/2 c. fresh rosemary leaves

• 1/4 c. freshly squeezed lemon juice

• 10 garlic cloves, thinly sliced

• 1 lemon, peel removed, pith and pulp chopped

Directions

In a large bowl, toss chicken pieces with olive oil, rosemary, lemon juice, garlic, lemon and salt and pepper. Cover with plastic wrap and marinate in refrigerator for about 1 hour.

Preheat oven to 475 degrees. Arrange chicken in a 9- by 13-inch baking dish, and add remaining marinade. Roast, turning once, until cooked through, about 30 to 40 minutes. Remove from oven, divide chicken between 4 plates and serve.

Nutrition information per serving:

Calories675Fat51 gSodium145 mg Carbohydrates6 g Calcium56 mgSaturated fat10 gProtein48 gCholesterol152 mgDietary fiber1 g