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Attention, significant others of mothers: Breakfast in bed is a thoughtful, time-honored gesture for Mother’s Day. There is, however, an alternative to a precariously balanced tray of eggs, orange juice and coffee, all of which she eats by herself while the kids hang around watching. That alternative is a simple but wonderful dinner, cooked by you and those same adorable children, eaten together at an actual table. 注意啦，母亲的至亲之人们：让母亲在床上享用早餐是在母亲节向她表达爱意的一种历史悠久的体贴做法。但是除了让母亲独自享用摇摇晃晃的托盘上放着的鸡蛋、橙汁和咖啡，让孩子们在周围看着之外，还有一个表达爱意的方法。那就是由你和你同样可爱的孩子们烹制一顿简单而美味的晚餐，然后大家一起在真正的餐桌前享用。 Here’s a three-course meal, easy enough for novice cooks to pull off and impressive enough so that those who know how to cook will be pleased. It features a chicken dish that may become a lifelong standard and a can’t-fail version of Jean-Georges Vongerichten’s warm, soft chocolate cake. 这是一顿含三道菜的晚餐，它很简单，连新手也能做好，同时它也让人印象深刻，烹饪老手见了也会喜欢。它包括一份鸡肉菜，这道菜可能会成为你这辈子的拿手菜，还包括一个让-乔治·冯格里奇顿(Jean-Georges Vongerichten)式的温暖、松软的巧克力蛋糕，这个你绝不会做砸。
I’ve also included a comprehensive battle plan — a timeline for everything you’ll need to do in the kitchen with suggestions for the tasks to delegate to your kids. (If they’re the better cooks, they can delegate to you.) Just remember: Even though you cooked, you still have to do the dishes. 我还设计了一个全面的战斗计划——你在厨房里需要做的所有事情的时间表，还告诉你哪些任务可以委派给你的孩子们去做（如果他们做饭做得比你好，可以由他们主厨，把有些任务分配给你）。只要记住：尽管饭是你做的，碗也还是需要你洗。 The Strategy 时间表 3 P.M. 下午3点 Put the beets in the oven. Make the salad dressing. (Have the kids measure out the ingredients and shake the jar.) 把甜菜根放入烤箱。做沙拉的调味汁（让孩子们按量配给调料，并负责摇晃罐子）。 Make the cake batter and put it into the molds. (Kids can beat the batter and butter and flour the molds.) 做蛋糕糊，放到模具里。（孩子们可以搅拌蛋糕糊，并给模具涂上黄油、撒上面粉）。 4 P.M. 下午4点 Cook the chicken. When it’s done, turn off the heat and cover it with a lid; reheat gently before serving. 炖鸡。炖好以后，关火，盖上盖子；上菜之前再和缓地加热一下。
As the chicken cooks, rinse and dry the salad greens; cover them with a paper towel and put them in the fridge. Toast the walnuts. 炖鸡的时候，把沙拉里的绿色蔬菜洗净、沥干；用纸巾盖住，放入冰箱。把核桃烤一下。 5 P.M. 下午5点 Slice the beets; store them in a container or wrap in plastic. (Have the kids peel the beets; they’ll love their hands turning pink.) Set the table, put the flowers in a vase, drink some wine. 把甜菜根切成片；保存在容器里或者用塑料薄膜包起来（让孩子们给甜菜根去皮；他们会很乐意看到双手变成粉色）。摆好桌子，把鲜花插到花瓶里，喝点红酒。 5:45 P.M. 下午5:45 Put the skillet with the chicken (covered) over medium-low heat. 把盛放鸡肉的煎锅（盖上盖子）放到炉子上，用中火或小火加热。 Dress the greens and beets, and assemble the salads. 把绿色蔬菜和甜菜根外面包裹的纸巾或者塑料薄膜揭掉，拌沙拉。 Heat the oven to 450 and take the cake batter out of the fridge to come to room temperature. 把烤箱调到450华氏度，把蛋糕糊从冰箱里拿出来，晾至室温。 6 P.M. 下午6点 Dinner is served. 上菜。 6:30 P.M. 下午6:30 Put the cakes in the oven (don’t forget to set a timer), then you clear the table (or have the kids do it) as the cakes cook. 把蛋糕放入烤箱（不要忘了设定时间）。等蛋糕烘烤的这段时间，清理桌子（或者让孩子们清理）。 7 P.M. 下午7点 When the cakes are done, unmold them, and serve. 蛋糕做好之后，去掉模具，上桌。 7:30 P.M. 下午7:30 Another glass of wine for Mom. 再给妈妈倒一杯红酒。
Recipies 相关菜谱： Braised Chicken With Tomatoes, Olives and Capers 1, 番茄、橄榄、刺山柑炖鸡 TOTAL TIME 总计用时： 1 hour 1小时 INGREDIENTS 配料： 2 tablespoons olive oil 2汤匙橄榄油 1 whole cut-up chicken, or about 3 pounds parts, bone in, skin on 1整个切开的鸡，或者大约3磅的带骨和皮的鸡肉 Salt and freshly ground black pepper 盐和现磨的黑胡椒 2 medium onions, chopped 2个中等个头的洋葱，切碎 2 tablespoons drained capers 2汤匙沥干的刺山柑 2 teaspoons minced garlic 2茶匙切碎的大蒜 1 28-ounce can diced tomatoes (with juice) 1罐28盎司的切碎的番茄（带汁液） 1/2 cup dry white wine or chicken stock 1/2杯干白葡萄酒或者鸡肉高汤 1 cup Nicoise or kalamata olives, pitted 1杯尼斯或卡拉马塔橄榄，去核 1 tablespoon fresh thyme leaves 1汤匙鲜百里香叶 1/4 cup chopped fresh parsley for garnish 1/4杯切碎的鲜欧芹做装饰 PREPARATION 烹制方法： 1. Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it’s hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn’t burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it’s brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat. 1. 把油倒入一个深底大煎锅或者荷兰烤肉锅中，用中火或大火加热。油变热后，加入鸡肉，带皮的一侧朝下。撒上盐和胡椒，不要翻动，控制火候以免鸡肉烧焦。煎约5至10分钟，至鸡块底部变黄，易与锅底分离。继续煎，每隔几分钟就翻一下鸡肉，直到各面都变黄，这大约又需要5至10分钟。把鸡肉从锅中取出，倒掉肥油，只留约2汤匙。 2. Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes. 2. 加入洋葱和刺山柑，偶尔搅拌，直到洋葱变软，约需3至5分钟。加入大蒜和番茄；加热至沸腾、番茄略微变稠，约需2至3分钟。搅入葡萄酒，再沸腾2分钟。 3. Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve. 3. 加入橄榄和百里香，把鸡肉倒回锅中，把鸡块搅入酱中。调节火温，以使汁液和缓、稳定地沸腾，然后盖上盖子。大约每10分钟翻一下鸡肉，如果酱汁看起来太干，就泼点高汤或水，直到鸡肉变软，约需20至30分钟（把快速读数的温度计插入鸡大腿最粗的部位，温度应达到155至165华氏度）。尝一下酱汁，适当调味。用欧芹装饰，上桌。 YIELD 份量： 4 servings 可供4人食用。
Roasted-Beet Salad With Goat Cheese and Walnuts 2, 烤甜菜根、山羊奶酪、核桃沙拉 TOTAL TIME 总计用时： 2 hours, largely unattended 2小时，大部分时间不用照看 INGREDIENTS 配料 3 large or 6 medium beets 3个大的或6个中等大小的甜菜根 3/4 cup walnuts 3/4杯核桃 6 cups torn greens, one type or an assortment 6杯撕碎的绿叶蔬菜，可以是一种或多种 1/3 cup olive oil 1/3杯橄榄油 2 tablespoons red-wine vinegar 2汤匙红酒醋 1 tablespoon minced shallot 1汤匙切碎的圆葱 2 teaspoons Dijon mustard 2茶匙第戎芥末 Salt and freshly ground black pepper 盐和现磨的黑胡椒 4 ounces goat cheese 4盎司山羊奶酪 PREPARATION 烹制方法 1. Heat the oven to 400. Wash the beets, and while they are still wet, wrap them individually in foil. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes. Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks. 1. 把烤箱加热至400华氏度。把甜菜根洗净，趁它们还湿着的时候，单独用箔纸包好。放到有边的烤盘上，不要翻动，直到可以用薄刃的刀轻易刺穿，约需60至90分钟。甜菜根冷却之后，马上去皮（我喜欢在水龙头下把皮搓掉），切成大块。 2. Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes. 2. 把核桃放入一个干燥的煎锅中，用中火加热，不断地晃动煎锅，直到核桃散发出香味并开始变黑，约需3至5分钟。 3. Rinse and dry the greens and put them in a large bowl; add the walnuts. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning. 3. 把绿色蔬菜洗净、沥干，放入大碗中；加入核桃。把油、醋、圆葱和第戎芥末放入罐中，撒上盐和胡椒。把盖子拧紧，用力摇晃，直到调味汁变稠至乳脂状。尝一尝，适当调味。 4. Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens. Crumble the goat cheese on top, and serve. 4. 倒一些调味汁到绿色蔬菜上，轻拌使汁液布满蔬菜；把蔬菜分到4个盘子上。把甜菜根放到碗里，加入一些调味汁拌匀，放到绿色蔬菜上面或周围。在上面磨一些山羊奶酪，上菜。 YIELD 份量： 4 servings 可供4人食用。
Molten Chocolate Cake 3, 松软巧克力蛋糕 TOTAL TIME 总计用时： 30 minutes 30分钟 INGREDIENTS 配料： 1/2 cup unsalted butter, plus more for buttering the molds 1/2杯不加盐的黄油，再备一些用来涂抹模具 4 ounces bittersweet or semisweet chocolate, chopped into small pieces 4盎司又苦又甜或者半甜的巧克力，切成小块 4 large eggs 4个大鸡蛋 1/4 cup sugar 1/4杯糖 2 teaspoons flour, plus more for dusting the molds 2茶匙面粉，再备一些用来撒在模具上 PREPARATION 烹制方法: 1. Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted. 1. 把黄油放入中等大小的碗里，用微波炉使其融化。把巧克力加入热黄油中，搅拌直至融化。 2. Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined. 2. 把两个鸡蛋打到碗里，再加入两个蛋黄（把蛋清丢掉）。加入糖搅拌直到颜色发白、变稠，大约需要1分钟。把鸡蛋混合物和2茶匙的面粉加入融化的巧克力中；搅拌直至融合。 3. Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.) 3. 给4个4盎司的模具或者小模子涂上黄油或者轻轻地撒上面粉（一定不要漏掉哪块地方，不然的话蛋糕会粘在上面）。把多余的面粉抖出来。把蛋糕糊分到几个模具里。（此时你可以把它们放入冰箱，最多冷藏3个小时；烤之前拿出来晾至室温即可。） 4. When you’re ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute. 4. 你要开始烘烤时，把烤箱加热至450华氏度。把模具放到一个带边的烤盘上，烤至蛋糕稍微有点膨胀、顶部略微成型、摇起来还有点晃动，大约需要7至9分钟（宁可烤轻了也不要烤过了）。停留1分钟。 5. Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream. 5. 在小模子上放一个盘子，（戴着防烫手套）小心地把蛋糕翻转到盘子上。停留10秒钟，然后取掉小模子。马上上桌，搭配冰激凌、果汁冰糕或者生奶油。 YIELD 份量： 4 servings 可供4人享用 翻译：王艳 |
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