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Cheat's Pappardelle with Slow-Braised Leeks and Crispy Porcini Pangrattato 5 big leeks, outer leaves trimmed back, washed Olive oil 3 good knobs butter, divided 3 cloves garlic, peeled and finely sliced A few sprigs fresh thyme, leaves picked A small wineglass white wine Sea salt and freshly ground black pepper 1 pint good-quality vegetable or chicken stock 12 slices ham, preferably Parma 2 (8-ounce) packages fresh lasagne sheets All-purpose flour, for dusting 2 handfuls freshly grated Parmesan, plus extra for serving 1 small handful dried porcini mushrooms 1/2 ciabatta bread, preferably stale, cut into chunks Sea salt and freshly ground black pepper Olive oil 2 cloves garlic, crushed 1 sprig fresh rosemary Instructions: Halve the leeks lengthways and cut at an angle into 1/2-inch slices. Heat a wide saucepan, add a splash of oil and a knob of butter, and when you hear a gentle sizzling add the sliced garlic, thyme leaves and leeks. Move the leeks around so every piece gets coated. Pour in the wine, season with pepper and stir in the stock. Cover the leeks with the slices of Parma ham, place a lid on the pan and cook gently for 25 to 30 minutes. Once the leeks are tender, take the pan off the heat. Whiz the mushrooms and bread with a pinch of salt and pepper in a food processor until the mixture looks like bread crumbs. Heat a generous glug of olive oil in a frying pan. Add the garlic cloves and the rosemary and cook for a minute, then fry the bread crumbs in the oil until golden and crisp. Keep shaking the pan - don't let the bread crumbs catch on the bottom. Drain on paper towels, discard the rosemary and garlic and allow the bread crumbs to cool. Bring a big pan of salted water to the boil. Lay the lasagne sheets on a clean working surface and sprinkle with a little flour. Place the sheets on top of each other and slice into 1/2-inch strips. Toss through your fingers to shake out the pappardelle, then cook in the boiling water 2 minutes or until al dente. Remove the Parma ham from the saucepan, slice up and stir back into the leeks. Season to taste with salt and pepper, then stir in the Parmesan and the rest of the butter. Drain the pasta, reserving a little of the cooking water, and add the pasta to the leeks. Add a little of the cooking water if need be, to give you a silky, smooth sauce. Serve quickly, sprinkled with some pangrattato, extra Parmesan and any leftover thyme tips. Serve the rest of the pangrattato in a bowl on the side. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users\

New Year's Eve

Fennel and Fingerling Confit 1 pound small fingerling potatoes 1 bulb fennel, cut into 1/4-inch wedges 1 small red onion, cut into 1/2-inch rings 3 cloves garlic, smashed 1 small thyme bundle 4 bay leaves 1 quart extra-virgin olive oil Kosher salt 1 bunch chives, finely chopped Instructions: In a medium saucepan combine the fingerlings, fennel, red onions, garlic, thyme and bay. Add olive oil to cover. Season with salt. Bring the pan to a medium heat and cook VERY gently for 45 minutes. Strain the veggies from the oil, reserving the oil for another use. Season the veggies with more salt if needed and garnish with the chives. Serve hot.

Thanksgiving

Creamy Potatoes with Cabbage 1/2 cup olive oil 1 clove garlic, smashed and peeled 1 medium onion, chopped Kosher salt 1 small head savoy cabbage, cut into 1-inch pieces 1 pound Yukon gold potatoes, peeled and quartered 3 1/2 to 4 cups chicken broth, homemade preferred 2 tablespoons chopped chives Instructions: Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives.

Thanksgiving

Thanksgiving Turkey Brine 6 quarts tap water 1 pound kosher salt 1 cup molasses 2 cups honey 1 cup soy sauce 1 tablespoon dried red pepper flakes 1 tablespoon dried sage Large bunch fresh thyme 2 heads garlic broken into individual cloves, unpeeled 5 pounds ice cubes 14 to 18-pound turkey, cleaned, innards removed 1 pound unsalted butter, softened 2 lemons, zested Instructions: In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend. Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients. Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours. Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts. Preheat the oven to 350 degrees F. Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.

Thanksgiving

Sous Vide Pork Chop 4 ounces brown sugar 2 ounces ground cumin 2 ounces granulated garlic 2 ounces dry oregano 2 ounces smoked paprika 2 ounces ground black pepper 2 ounces kosher salt 1 pound butter, at room temperature 2 ounces garlic, chopped 2 ounces shallots, chopped 1 ounce dry parsley 4 tea bags 1 1/2 cups granulated sugar 1 1/2 pounds red potatoes Kosher salt and ground black pepper 3 tablespoons olive oil 1 1/2 pounds Brussels sprouts 3 tablespoons olive oil Kosher salt and ground black pepper Three 16-ounce bone-in pork chops 3 ounces fresh rosemary sprigs Kosher salt and ground black pepper 6 ounces olive oil 18 ounces Pineapple Curry Chutney, recipe follows 3 ounces extra-virgin olive oil 10 cloves garlic, tops trimmed 1 yellow onion, medium dice 1 red bell pepper, medium dice 1 poblano pepper, medium dice 8 ounces rice wine vinegar 6 ounces canned pineapple juice 10 ounces brown sugar 1 ounce fresh ginger, peeled and finely chopped 1 pineapple, peeled, cored and cut into small chunks Instructions: For the dry rub: Combine the brown sugar, cumin, granulated garlic, oregano, smoked paprika, pepper and salt in a bowl and mix well. For the hotel butter: Combine the butter, garlic, shallots and parsley in a bowl and mix well. Using deli or wax paper, make the mixture into a log and freeze. Slice the frozen hotel butter log into 2-ounce rounds. For the sweet tea: Combine the tea bags, granulated sugar and 2 cups water in a pot and bring to a boil. Boil for 5 minutes, then let cool. Pour into an ice cube container and freeze. For the roasted red potatoes: Boil the potatoes in salted water until cooked to fork-tender. Rinse with cold water and cut into quarters. Preheat the oven to 475 degrees F. Toss the potatoes with the olive oil, salt and pepper and roast in a pie pan until golden brown. For the roasted Brussels sprouts: Preheat the oven to 475 degrees F. Toss the Brussels sprouts with the olive oil, salt and pepper in a pie tin and roast for approximately 25 minutes. For the pork chops: Pat the pork chops dry and apply 6 ounces of the Dry Rub to both sides; place in a vacuum bag, along with the rosemary sprigs, 6 ounces of the Hotel Butter and 6 ounces of the Sweet Tea. Vacuum-seal the contents in the bag. Refrigerate the bag for at least 24 hours or up to 48 hours. Set up a sous vide machine for 135 degrees F and cook the bag for 3 hours. Preheat the oven to 475 degrees F. Remove the pork chops from the bag, apply more dry rub and place in a pie tin. Season and sear the pork chops in the oil in the oven (see Cook's Note), 4 minutes per side. Plate the potatoes, Brussels sprouts and pork chops, topping the chops with the Pineapple Curry Chutney. Preheat a 6-quart pan, adding the oil, garlic, onion, bell pepper and poblano pepper and brown lightly. Add the vinegar, pineapple juice, brown sugar and ginger. Reduce by half, then add the fresh pineapple. Cook until the chutney starts to thicken, then set aside.

Easter

Chocolate Cookies with Peanut Butter and Banana Chips 8 tablespoons (1 stick) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 cup all-purpose flour (See Cook's Note) 1/4 cup unsweetened cocoa powder (not Dutch Process) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup peanut butter chips 1/2 cup roughly chopped banana chips Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the peanut butter chips and banana chips. Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

Halloween

Apple Baklava 1 pound thawed filo dough 1 cup melted butter 2 lemons juiced and zested 4 tablespoons honey 2 teaspoons cinnamon 3 cups diced Granny Smith apples 2 cups chopped toasted walnuts 2 cups chopped toasted pistachios 1 1/2 cups sugar 1/2 cup honey 1 pint water 1 lemon rind Instructions: On a sheetpan lined with parchment paper, lay down 1 sheet of filo and brush with butter. Repeat process with 3 more sheets. Cover remaining sheets with damp towel and set aside. To make filling place the lemon juice and zest, honey, cinnamon, apples, and chopped nuts and gently heat for 3 minutes set aside to cool. Spread 1/3 of mixture onto buttered filo stack. Top apple mixture with another stack of buttered filo. Repeat process until mixture and filo is gone (there should be 3 layers). Bake in a preheated 350 degree oven for 1 hour. Mix sugar, honey, water and lemon and bring to simmer. Remove lemon rind and pour over baklava. Let soak overnight, cut into squares and serve.

Hanukkah

Kartoffel and Verenika 5 egg yolks 1/2 cup muffin mix 2 cups vegetable oil 1 onion, sliced 2 potatoes, boiled and mashed Fine salt and freshly ground black pepper 1 cup salad croutons 1 cup sour cream Instructions: Combine egg yolks and muffin mix and knead well. The mixture should be a smooth dough consistency. In a medium saucepan, cook the onions in vegetable oil until soft, about 8 minutes. Remove from heat. Strain the onions, reserving the oil and the onions separately. In a mixing bowl, mix mashed potatoes, 4 tablespoons of the onion flavored oil, salt, and pepper, to taste. With rolling pin, roll dough to 1/8-inch thick, and cut into 2-inch square shaped pieces. Add dollop of potato filling to center, close the 4 corners of the dough, and pinch shut. Bring a large pot of salted water to a boil. Add the Kartoffel and Verenika and boil gently for 10 minutes. Drain. To serve, sprinkle with sauteed onions and croutons. Top with sour cream.

Thanksgiving

Chicken Scarpariello with Soft Parmigiano Polenta Extra-virgin olive oil 1/2 chicken, cut into 4 pieces (chicken breast with drum attached, cut in half, thigh and leg) Kosher salt 8 ounces fennel sausage, cut into bite-size pieces 1/2 Spanish onion, cut into 1/4-inch slices 3 cloves garlic, smashed and finely chopped 1/4 cup hot cherry pepper juice, from the jar 1/4 cup white wine 1 cup chicken stock, plus a little more if needed 4 or 5 quartered hot cherry peppers 1 sprig fresh oregano, leaves picked and chopped Soft Parmigiano Polenta, for serving, recipe follows 2 cups milk 1 bay leaf Kosher salt 1 cup quick cooking polenta 1 cup grated Parmigiano 1/4 cup mascarpone cheese Instructions: Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Sprinkle the chicken generously with salt and add to the pan, skin-side down, in an even layer. Brown the chicken well on both sides. Once the chicken is brown on all sides, remove it from the pan and reserve. Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil. Add the sausage to the pan that the chicken was browned in. Brown the sausage well. Add the onions and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the cherry pepper juice and wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the chicken, skin-side up, to the pan and add the chicken stock and cherry peppers. Bring to a boil, reduce to a simmer and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much. Stir in the oregano just before serving. Taste and adjust the seasoning if needed. The finished dish should be slightly soupy, spicy and delicious. Serve over the Soft Parmigiano Polenta. In a medium saucepan, bring the milk, 2 cups water and the bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 5 minutes over medium, medium-low, adding water if the polenta becomes too thick to loosen it up. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone. Taste and adjust seasoning as needed. Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top. To reheat, add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning.

Thanksgiving

Yellowtail Ceviche 8 ounces yellowtail, medium diced 1 tablespoon diced red pepper 1 diced yellow pepper 1 tablespoon chopped cilantro leaves 1 jalapeno, minced 2 limes, juiced 1 tablespoon coconut milk 1 shallot, minced 1/2 cucumber, hollowed into 4 serving cups Instructions: Mix all ingredients except for cucumber and let marinate for 10 minutes. Divide evenly into the 4 cucumber cups and serve.

New Year's Eve

Grilled Lamb Chops with Olive Tapenade 8 to 12 (2-inch thick) T-bone lamb chops 2 sprigs fresh mint, torn or roughly chopped 2 sprigs fresh parsley, torn or roughly chopped 2 sprigs fresh rosemary, torn roughly chopped 2 sprigs fresh thyme, torn or roughly chopped 1 bay leaf 1 lemon, cut in half and squeezed 1/2 teaspoon kosher salt 4 rounds freshly cracked black pepper 1/2 cup extra-virgin olive oil, plus extra for grilling 2 cups pitted kalamata olives 3 tablespoons orange zest 3 tablespoons fresh parsley leaves, rinsed and patted dry 1 anchovy fillet, packed in oil 1 small Anaheim chile, seeded, membrane removed and finely minced 3 to 4 tablespoons extra-virgin olive oil 1 tablespoon orange juice Kosher salt and freshly cracked black pepper 1/2 cup torn fresh mint leaves, for garnish Instructions: For the marinade: With a sharp knife, clean the chops, trimming away the excess fat cap and any bone fragments. In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil. Place the lamb chops into large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour. For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and chile until coarsely chopped. Drizzle in the olive oil and orange juice while continuing to pulse for about a minute, until the ingredients are incorporated and the tapenade is a coarse paste. Do not over process. Season with salt and pepper. For the t-bone lamb chops: Preheat the grill to medium-high heat. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper. Place the chops onto grill, fat-side down. Grill for about 2 minutes and rotate 45 degrees to form a crosshatch mark. Continue grilling for another 2 minutes and flip. Rotate the lamb chops 45 degrees to finish and bring to desired cooking temperature, 5 to 6 minutes total for 135 degrees F internal temperature or medium-rare. Remove from the grill and allow to rest. To serve: Arrange the lamb chops on serving dish, garnishing each with about 1 tablespoon tapenade, finishing with torn mint and serving with remaining tapenade on the side.

Easter

Garlic Yukon Gold Mashed Potatoes 1 pound Yukon gold potatoes, quartered 1 clove garlic Kosher salt 3/4 cup heavy cream 1/2 stick (4 tablespoons) cold butter, cut into 5 pats Instructions: Place the potatoes and garlic in a large saucepan. Cover with 1 to 2 inches cold water and season generously with salt; the water should taste like the sea. Bring the pot of water to a boil and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food mill or ricer. DO NOT use a food processor or blender; it will result in a very sticky and rubbery end product. While passing the potatoes, bring the heavy cream to a boil in a small saucepan and remove from the heat. While the potatoes are still hot, add one-third of the cream and the butter and stir vigorously into the potatoes. Repeat this process with the remaining cream until you achieve a velvety and smooth consistency. Taste the potatoes for seasoning and add salt if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.

Thanksgiving

How to Make Homemade Butter Cookies | The Best Butter Cookies 2 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 2 sticks (16 tablespoons) good-quality unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg yolk 1 teaspoon pure vanilla extract 1/4 cup turbinado sugar Instructions: Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet. For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet. Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

Winter/Holiday Season

Crispy White Corn Brook Trout with Papaya Sauce and Papaya-Tomatillo Relish 2 fresh papaya, peeled, seeds removed and finely diced 2 tomatillos, finely diced 1/4 cup finely chopped red onion 2 cloves finely chopped garlic 1 jalapeno, finely chopped 1 tablespoon honey 1/4 cup fresh lime juice 1 tablespoon olive oil 2 tablespoons coarsely chopped cilantro Salt and freshly ground pepper 3 tablespoons olive oil 1 Spanish onion, coarsely chopped 1 tablespoon coarsely chopped garlic 1/4 cup red wine vinegar 2 ripe papayas, peeled, seeds removed and coarsely chopped 2 tablespoons honey Salt and freshly ground pepper 2 cups rice flour Salt and freshly ground pepper 3 large eggs 3 tablespoons milk 2 cups white cornmeal 4 (8 ounce) whole trout, scaled and gutted 6 tablespoons vegetable oil Instructions: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the wine and cook until reduced by half. Add the papaya and cook until soft. Place mixture in a blender and blend until smooth. Season with honey and salt and pepper to taste. Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper. Preheat oven to 375 degrees F. Season trout with salt and pepper, dip into rice flour, then egg mixture then cornmeal. Repeat with remaining trout. Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 2 trout at a time until golden brown on both sides. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.

Thanksgiving

Mermaid Refresher 1/2 cup seltzer 1/2 cup blue punch, such as Hawaiian Punch 2 tablespoons pineapple juice 2 tablespoons lemonade 1 maraschino cherry, for garnish 1 lemon slice, for garnish Instructions: Add the seltzer, blue punch, pineapple juice and lemonade to a cup and stir. Skewer the cherry and lemon slice on a cocktail umbrella and top the drink with it.

Summer

Brussels Sprouts with Bacon 3 pounds medium Brussels sprouts 2 tablespoons vegetable oil 8 thick slices bacon (about 8 ounces), cut crosswise into 1/2-inch strips 2 teaspoons apple cider vinegar 1/2 teaspoon kosher salt, plus more as needed Freshly ground black pepper Instructions: Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.) Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.

Thanksgiving

Silver Dollar Pancakes 1-1/4 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® 1 teaspoon baking soda 4 tablespoons Fleischmann's® Original-stick, divided 1/2 cup fat free milk 1 cup vanilla nonfat yogurt with low-calorie sweetner 1/2 cup Egg Beaters® Original Instructions: 1. Combine flour and baking soda in large bowl. Melt 2 tablespoons of the Fleischmanns; add to flour mixture with milk, yogurt and Egg Beaters. Stir just until well blended. 2. Melt 1/2 tablespoon of the Fleischmann's in large nonstick skillet over medium high heat . Spoon a tablespoon of batter, for each pancake, into skillet. (Makes about 6 pancakes per skillet.) Cook until bubbly; turn and cook until lightly browned on both sides. Repeat three more times with remaining Fleischmann's and batter. Serve hot.

Thanksgiving

Mediterranean Mixed Vegetable Gratin 1 pound fresh plum tomatoes 1/2 pound large red bliss potatoes 1 large red onion 1 large red peppers 1 large yellow pepper 1/2 pound small Italian eggplants 1 large fennel bulb 1/3 cup olive oil 2 cloves garlic, finely chopped 1/4 fresh mint leaves 1 cup bread crumbs 1/4 cup grated Parmesan cheese Salt Freshly ground black pepper Instructions: Preheat an oven to 350 degrees. Wash all of the vegetables, drain and dry. Slice the tomatoes into rounds 1/4-inch thick. Cut the potatoes, leaving the skin on, into equally sized rounds. Peel the onion, leaving whole, cut into thin round slices. Cut the pepper in half, remove and discard the seeds and ribs, and cut into a thin julienne. Leave the skin on the eggplant and cut into thin round slices. Trim the top of the fennel bulb and slice the fennel on a vegetable slicer into thin slices beginning at the base and continuing up to the top. Using a large ceramic vegetable gratin dish, brush the bottom of the dish with some of the olive oil. Lay the sliced tomatoes on the bottom of the dish in single layer overlapping where necessary. Season this and each succeeding layer of vegetables with salt and pepper as you go to ensure balanced flavors. Lay the potatoes on top of the tomatoes, season and continue with a layer of onion. Combine the peppers and lay the peppers over the onion layer. Next add a layer of eggplant and finally a layer of thinly sliced fennel remembering to carefully season each vegetable layer. Drizzle 3 tablespoons of olive oil over the top layer of vegetables and place the dish into the oven. Bake for 45 minutes. While the gratin is baking, combine the remaining olive oil with the garlic, mint, bread crumbs, cheese and season with a fresh grind of black pepper. After the vegetables have cooked for 45 minutes, remove from the oven, sprinkle the bread crumb mixture over the top and return to the oven for another 15 minutes or until the top browns to a golden color.

Thanksgiving

Caruru 2 tablespoons olive oil 2 pounds small okra pods, topped, tailed, and cut into small pieces Salt and freshly ground black pepper 3 tablespoons ground dried shrimp (see Note 1) 1 pound jumbo shrimp, peeled and deveined 1/3 cup roasted peanuts 2 tablespoons dende oil (see Note 2) 1 medium onion, very finely chopped 2 cloves garlic, minced 1 teaspoon red chile flakes 3/4 cup water 1 bunch cilantro, leaves only, finely chopped Dash of tabasco Cooked white rice, for serving 12 cooked jumbo shrimp, for garnish 1 red bell pepper, stemmed, seeded, and cut into fine julienne for garnish Whole sprigs of cilantro, for garnish Wedges of lemon, for serving Instructions: In a medium heavy skillet, heat the olive oil over high heat. Add the okra and toss constantly until seared and golden, about 2 minutes. Remove from the heat, season to taste with salt and pepper and set aside. In the bowl of a food processor, combine the ground dried shrimp with the fresh shrimp and peanuts. Pulse, scraping down the sides of the bowl as necessary, until the mixture forms a chunky paste. In a large, heavy skillet heat the Dende oil over medium heat. Add the onion, garlic and chile flakes and cook, stirring frequently, for 2 to 3 minutes, until golden. Add the shrimp paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to mix. Pour in the water and bring to a simmer. Reduce the heat to low and simmer the Caruru gently for 30 minutes, stirring occasionally. The mixture will be quite thick. Stir in the reserved okra, cilantro and tabasco and cook for 2 minutes more, until the okra is heated through. Serve over white rice, garnished with the cooked jumbo shrimp, red pepper julienne, cilantro sprigs and lemon wedges.

Halloween

Coconut Flan 1/2 cup sweetened coconut flakes 3/4 teaspoon ground cinnamon 1 1/4 cups sugar One 15.5-ounce can coconut milk 1 cup evaporated milk 5 eggs, beaten 1/2 teaspoon salt 1 teaspoon vanilla extract Instructions: Heat oven to 350 degrees F. Mix together coconut flakes and 1/4 teaspoon cinnamon on a sheet tray and toast coconut until edges are golden, stirring occasionally. In a small saucepan on medium heat, melt 1/2 cup of the sugar until it becomes a golden brown caramel. Working quickly and with purpose, before the caramel hardens, pour the syrup into the pie plate, tilting the plate to completely cover the bottom. In another small saucepan, bring the coconut milk and evaporated milk to a simmer. In a large bowl combine the remaining sugar, cinnamon, eggs, salt, and vanilla. Pour a little of the milk mixture into the bowl and whisk well to temper the eggs. Whisk in a little more milk, then pour the entire egg mixture into the pot. Strain custard then pour into pie pan. Place pie pan inside a roasting pan. Fill pan with hot water to about an inch up the side of the pie pan. Bake until the center sets, about 45 to 50 minutes. Remove custard from oven and let cool 1/2 hour in the water bath. To serve, invert custard onto a serving plate. Top with toasted coconut and slice into wedges.

Easter

Spice Rubbed Lamb Chops with Green Beans 1 pound fresh green beans 1 small shallot, thinly sliced 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 a lemon, juiced 2 tablespoons pine nuts, toasted 2 teaspoons kosher salt, plus extra for seasoning 1 teaspoon freshly ground black pepper, plus extra for seasoning 1 teaspoon freshly ground cloves 1 teaspoon freshly ground nutmeg 1/2 teaspoon ground cinnamon 8 loin lamb chops Instructions: Preheat the oven to 325 degrees F. Bring a saucepan of water to a boil and salt it generously. Add the green beans, and cook until crisp-tender, 4 to 5 minutes. Just before beans are done toss in the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste. Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve.

Easter

Crudite with Mediterranean Relish 2 teaspoons olive oil 1 cup finely chopped onion 1 tablespoon garlic, minced 1 cup canned crushed tomatoes with added puree 1 teaspoon fresh lemon juice 1/4 cup coarsely chopped drained oil-packed sun-dried tomatoes 1/4 cup pitted green olives 1/4 cup fresh basil leaves 4 large drained canned artichoke hearts 2 tablespoons chopped fresh parsley 2 tablespoons toasted pine nuts Instructions: Heat oil in medium nonstick skillet over medium heat. Add onion and saute until just beginning to soften. Add garlic and cook for 1 minute. Stir in tomatoes and lemon juice. Bring to simmer, remove from heat. Combine sun-dried tomatoes and next 5 ingredients in processor. Process until vegetables are finely chopped. Transfer to medium bowl, stir in tomato mixture. Season with salt and pepper. Serve with vegetables. Baby carrots Radishes Fresh green beans Yellow and red pear tomatoes Red, yellow peppers Pita chips

New Year's Eve

Slow Cooked Cuban Sandwich 2 tablespoons extra-virgin olive oil 1 tablespoon kosher salt 2 teaspoons ground cumin 2 teaspoons dried oregano 1 teaspoon ground black pepper 1/4 teaspoon crushed red pepper 3 to 4 cloves garlic, minced Juice of 1 lime (2 tablespoons) Juice of 1 orange (2 tablespoons) 3 to 3 1/2-pound boneless pork shoulder One 24-inch sub roll Yellow mustard 1 pound Swiss, thick-sliced 1 pound honey ham, thinly sliced 2 cups dill pickle chips 2 red onions, thinly sliced Instructions: Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours. Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid. Slice the roll open and smear both sides with mustard. Layer on the Swiss, ham, pulled pork and pickles. Place the onions over half the sub and cut into portions. Or, start on opposing ends and race to the middle.

Thanksgiving

How to Make Ribs in the Crock Pot | Slow-Cooker Barbecue Ribs One 6-ounce can tomato paste 1/3 cup packed dark brown sugar 1/4 cup apple cider vinegar 1 tablespoon chili powder 1 tablespoon ground mustard seeds 2 teaspoons granulated garlic 2 teaspoons smoked paprika 2 teaspoons Worcestershire sauce Kosher salt and freshly ground black pepper 3 racks baby back ribs (about 3 pounds) Oil, for grilling Instructions: Whisk the tomato paste, brown sugar, vinegar, chili powder, mustard, garlic, paprika, Worcestershire, 1 1/2 tablespoons salt and 1 teaspoon pepper in the insert of a 6-quart slow cooker until smooth. Cut each rack of ribs in half and add to the slow cooker. Use your hands to rub the sauce on to the ribs. Cover with a lid and cook on low heat until tender, about 4 hours. Gently transfer the ribs to a baking sheet and cool for at least 20 minutes; this will help maintain the shape of the ribs as they grill. Whisk the sauce at the bottom of the slow cooker until smooth. Reserve 1/4 cup of the sauce to brush on to the ribs and save any remaining sauce to serve on the side (it will thicken as it cools). Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Grill the ribs, top-side down, until lightly charred in parts, 3 to 5 minutes. Flip, brush the top side of the ribs with the reserved barbecue sauce and grill until the underside of the ribs are lightly charred in parts, 3 to 5 minutes. Remove to a platter and serve immediately with the extra barbecue sauce on the side.

4th of July

Blood Orange Soda Sangria One 750-ml bottle crisp white wine, such as a Sancerre One 24 1/2-ounce bottle Italian blood orange soda 1 1/4 cups freshly squeezed orange juice 1 blood orange, sliced 1 cup blueberries, washed Instructions: Combine the white wine and blood orange soda in a large pitcher or drink dispenser. Stir in the orange juice, orange slices and blueberries. Serve over ice.

New Year's Eve

Peche alla Piemontese 6 ripe peaches 1/3 cup sugar 8 Italian macaroons, crushed (see recipe below) 1 egg yolk 4 tablespoons butter Heavy cream, optional 1/2 pound canned almond paste 2/3 cup granulated sugar 1/4 cup confectioners' sugar 2 large egg whites Instructions: Preheat the oven to 350 degrees. Rinse, halve and stone the peaches. Puree 2 of the peaches in a food processor. Place the puree in a bowl add the sugar, crushed macaroons and the egg yolk. Cover each peach halve with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake for about 45 minutes. Serve hot or cold, with or without heavy cream. Preheat oven to 375 degrees and set rack at middle level in oven. Break the almond paste into 1-inch pieces. In the bowl of a mixer, combine almond paste, and sugars. With the paddle attachment, mix on the slowest speed to crumble together, paste and sugars. Pour in the egg whites in 3 to 4 additions, beating well between each addition. Scrape down the bowl frequently as you are adding the egg whites. If possible, leave time to pack the macaroon paste into a plastic container and allow it to age overnight in the refrigerator before baking. Use a plain tube with a 1/2 to 3/4-inch opening (Ateco #7 or #8) to pipe 3/4 to 1-inch macaroons on parchment or waxed paper lined cookie trays. Leave 1-inch around each macaroon. Moisten the surface of the macaroons with a wet towel and sprinkle with granulated or confectioners' sugar. Bake immediately for 15 minutes to 20 minutes, until thet are well puffed and golden. Cool the macaroons. When cool, remove them from paper by turning paper over and moistening the back of the paper, then peel it off. Yield: 34 cookies

Thanksgiving

Hoppin' John 8 ounces blackeyed beans (peas) 8 ounces salt bacon, cut into lardons 1 medium onion, finely chopped 2 cloves of garlic, crushed 4 tomatoes, skinned, deseeded and coursely chopped 1 bay leaf Pinch thyme 2 teaspoons cayenne pepper Salt and freshly ground black pepper 6 ounces long grain rice Instructions: Soak the blackeyed beans overnight in cold water. Strain the beans, put in a saucepan and cover with cold water, add 1 teaspoon of salt, bring to the boil and boil rapidly for 10 minutes, then reduce the heat and simmer for about 1 hour. Fry the bacon and set aside. Fry the onion and garlic until soft, not brown, in the residual bacon fat then add the tomatoes, fry lightly for 1 minute. Add the onion, garlic, tomatoes, bacon, bay leaf, thyme, cayenne and black pepper, to taste, to the cooked blackeyed beans and taste for salt. Cook for a further 20 minutes, the water should have evaporated by this time. In the meantime, cook the rice and add to the blackeyed bean mixture. Transfer to a serving dish.

New Year's Day

Roasted Vegetable Soup 3 to 4 cups chicken stock, preferably homemade, recipe follows 1 quart Roasted Winter Vegetables, recipe follows Kosher salt and freshly ground black pepper 3 (5-pound) roasting chickens 3 large yellow onions, unpeeled, quartered 6 carrots, unpeeled, halved 4 celery stalks with leaves, cut in thirds 4 parsnips, unpeeled, cut in 1/2, optional 20 sprigs fresh parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled, cut in 1/2 crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns 1 pound carrots, peeled 1 pound parsnips, peeled 1 large sweet potato, peeled 1 small butternut squash (about 2 pounds), peeled and seeded 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley Instructions: In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months. Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small. Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot.

Thanksgiving

Warm Feta Dip with Artichokes One 14-ounce can artichoke hearts, drained and finely chopped 5 ounces feta cheese, crumbled 3/4 cup mayonnaise 1/2 cup grated Parmesan One 2-ounce jar pimientos, drained and diced 2 cloves garlic, minced Sea salt pita chips, for dipping Instructions: Preheat the oven to 350 degrees F. In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 20 to 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips.

New Year's Eve

Warm Rocket Salad 2 medium red onions 8 whole rashers (slices) pancetta or smoked streaky bacon Olive oil 4 sprigs thyme A good handful pine nuts 4 big handfuls rocket (arugula) Balsamic vinegar A piece of Parmesan, for shaving Instructions: Peel, halve, and quarter the onions then quarter again, to give you 8 pieces from each onion. Heat a frying pan and fry off the rashers of pancetta until crisp. Add a couple of lugs of olive oil to the pan, and add the sprigs of thyme, the onions, and pine nuts with a pinch of salt. Toss around and fry on a medium heat for about 5 minutes until caramelized and sweet (not black!). Then, throw everything into a salad bowl with the rocket or any nice salad leaves. Drizzle generously with balsamic vinegar, this will make a natural dressing as it mixes with the olive oil. Serve with some shaved Parmesan over the top, you can use a potato peeler to do this. Munch away.

New Year's Eve

Chicken Fried Steak 1 pound top round steak 3 cups buttermilk 2 teaspoons hot sauce 4 sprigs fresh thyme Kosher all-purpose flour, plus 2 tablespoons 1 tablespoon ground cumin 2 eggs 4 strips bacon 2 tablespoons chopped fresh parsley leaves Instructions: Slice the steak into 4 pieces. Place each piece between 2 pieces of plastic wrap and pound thin, about 1/4-inch thick. Place the pieces in a shallow bowl and pour over 1 cup buttermilk, 1 teaspoon hot sauce, and thyme leaves; season with salt and pepper. Marinate for at least 2 hours or overnight. In a shallow plate, season 2 cups flour with cumin, salt, and pepper. In another shallow plate lightly beat the eggs and add 1 cup buttermilk and 1 teaspoon hot sauce; season with salt and pepper. Remove the steaks from the marinade and shake off the excess buttermilk. Dredge in the flour, dip into the beaten egg mixture, and dredge again in the seasoned flour; set on plate to rest for a few minutes while you cook the bacon. Slice the bacon into 1-inch pieces and place them into a large cold skillet. Set the skillet over medium heat and cook until the bacon is crisp. Drain the bacon on paper towels and reserve the fat in the skillet. Cook the steaks in the bacon fat over medium heat until they are golden brown on each side, about 10 minutes; set aside and keep warm. Drain off all but about 2 tablespoons of the fat from the pan. Add 2 tablespoons flour and cook for about 1 minute breaking up any lumps. Slowly pour in the remaining cup of buttermilk stirring constantly to break up lumps. Cook for 5 minutes until thickened; season with salt and pepper and stir in the parsley. Place the steaks on plates and top with the gravy; garnish with bacon.

Thanksgiving

Fresh Pasta Rollatini with Spinach and Ricotta 1 cup cake flour 1/2 cup all-purpose flour, plus extra for dusting 2 egg yolks 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 to 1/2 cup water, plus extra, as needed 12 ounces frozen spinach, thawed and drained 3 ounces thinly sliced prosciutto, finely chopped 1/2 cup whole milk ricotta cheese 1/3 cup grated Parmesan 1 egg yolk 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter, chopped, room temperature 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 egg 1 tablespoon water Butter, for greasing the baking dish 3 tablespoons unsalted butter, melted 3 tablespoons grated Parmesan 2 cups warm tomato-basil marinara sauce Special equipment: 2 double layer-thick pieces of cheesecloth, each piece 8 by 16 inches in size, 4 (6-inch) pieces kitchen twine Instructions: For the pasta: In a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed. Place the dough on a floured work surface and knead for 2 minutes until smooth. Cut the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes. For the filling: Place the drained spinach in the middle of a clean kitchen towel. Fold the towel in half and squeeze out any excess moisture. Place the spinach in a medium bowl. Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. Using a fork, mix until combined. On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles. Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough. In a small bowl, beat the egg and water together until smooth. Using a pastry brush, lightly brush the edges of the dough with the egg mixture. Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine. Oil a baking sheet. Bring a large pot of salted water to a boil over high heat. Reduce the heat to a simmer. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes. Preheat the broiler. Butter an 8 by 8-inch flameproof baking dish. Remove the kitchen twine and cheesecloth. Using a sharp knife, cut each log into 12 (1/2-inch thick) slices. Fan the slices in 3 overlapping rows in the prepared baking dish. Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan. Broil until golden, 3 to 4 minutes. Serve with warm marinara sauce.

Easter

Hot Brown-Stuffed French Toast Nonstick cooking spray, for the baking pan and foil 2 cups half-and-half 4 large eggs 1/4 cup freshly grated pecorino (about 1 1/2 ounces), plus more for serving 1/4 teaspoon plus 1/8 teaspoon freshly grated nutmeg Kosher salt and freshly ground black pepper 14 thick slices bakery-style white bread 1 1/2 cups shredded sharp white Cheddar (about 6 ounces) 2 medium Roma tomatoes, cut thinly into 14 slices 14 thin slices cracked pepper turkey (about 8 ounces) 8 slices bacon, cut into 1/2-inch pieces 3 tablespoons unsalted butter 1/4 cup all-purpose flour 2 cups whole milk 1 tablespoon finely chopped fresh parsley Paprika, for serving Instructions: Preheat the oven to 375 degrees F; lightly spray a 9-by-13-inch metal baking pan with nonstick cooking spray. Whisk together the half-and-half, eggs, 2 tablespoons of the pecorino, 1/4 teaspoon of the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl until smooth and combined. Lay 7 slices of bread on a cutting board. Sprinkle 1 heaping tablespoon shredded Cheddar on top of each slice. Top each with 2 slices of tomato, then 2 slices of turkey, folding the turkey as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches. Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Remove the baking pan and switch the oven to broil. Meanwhile, add the bacon to a large nonstick skillet and set over medium heat. Cook, stirring occasionally, until light golden and almost completely rendered, 8 to 12 minutes (it will cook the rest of the way and crisp up under the broiler). Remove with a slotted spoon to a paper towel-lined plate to drain. Next, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook until bubbling and no longer raw, 1 to 2 minutes. While continually whisking, slowly pour in the milk. Cook, whisking continuously, until thickened, about 2 minutes. Add the remaining Cheddar (about 1 cup), 2 tablespoons pecorino, 1/8 teaspoon nutmeg, 3/4 teaspoon salt and several grinds of pepper and whisk until combined. Remove from the heat and cover to keep warm. When the French toast is baked, pour the cheese sauce over it, making sure the bread is evenly coated, then sprinkle with the chopped bacon. Broil until bubbling at the edges and light golden brown, 3 to 4 minutes. Sprinkle with the parsley, paprika and another couple pinches of pecorino.

Thanksgiving

Lamb Rogan Josh 2 pounds lamb front leg 3 tablespoons yogurt 1 teaspoon salt 1 teaspoon ground turmeric 1/2 lemon, squeezed 1 cup mustard oil 10 cloves 6 green cardamom pods 2 black cardamom pods 4 cinnamon sticks 3 bay leaves 3 tablespoons ginger paste 1 tablespoon garlic paste 2 teaspoons asafetida Salt (to taste) 4 teaspoons Kashmiri red chile powder 2 teaspoons fennel powder 2 teaspoons garam masala 1 teaspoon ginger powder 1 teaspoon ground turmeric 2 cups yogurt, whisked 1/2 teaspoon dried fenugreek leaves Fresh cilantro, for garnish Serving suggestions: basmati rice, chapati or naan Instructions: For the lamb preparation: Chop lamb into bite-size pieces. In a bowl, combine lamb, yogurt, salt, turmeric and lemon juice and mix together. Allow to sit for 15 minutes. Rinse the lamb with water to draw out impurities and any gamey odors. For the curry: Heat a large saucepan over medium-high heat. Add the mustard oil and allow it to smoke. Reduce the heat to medium-low and add the cloves, cardamom pods, cinnamon sticks and bay leaves. Spoon in the ginger paste and garlic paste and saute until slightly browned, about a few minutes. Toss in the lamb pieces and saute until the lamb begins to shrink and develop a nice shine, 10 to 15 minutes. Add the asafetida and salt and saute for 1 minute. In another bowl, mix together 1/2 cup water with the chile powder, fennel powder, garam masala, ginger powder and turmeric. Add this mixture to the saucepan. Saute until you see the oil bubbling up, 3 to 4 minutes. Add the yogurt and stir well for about 2 minutes. Add 2 to 3 cups water. Cover the pan and simmer on medium-low heat until the lamb is tender, 30 to 40 minutes. Turn off the heat and add the fenugreek leaves. Allow it to settle down, covered, for about 20 minutes. When ready to serve, spoon the curry out into bowls. Garnish with the cilantro and serve with a side of basmati rice, chapati or naan.

Easter

Toasted Sesame Santa Hats 4 tablespoons (1/2 stick; 57 grams) unsalted butter, softened 1/3 cup (75 grams) granulated sugar 2 tablespoons (35 grams) tahini 1 teaspoon toasted sesame oil 2 large egg yolks 1 cup (125 grams) all-purpose flour 1/2 teaspoon kosher salt 1/2 cup (60 grams) sesame seeds (toasted or untoasted), optional 5 large egg whites 1 cup (200 grams) granulated sugar 1/2 teaspoon cream of tartar 1/4 teaspoon kosher salt 1/2 teaspoon vanilla extract 1/4 cup (106 grams) halvah 10 ounces ruby chocolate (either a bar broken into pieces or chips) or one 10-ounce package dark chocolate chips (72%) 1 tablespoon (22 grams) refined coconut oil White dragees, for topping Instructions: To make the cookies: Cream together the butter, sugar, tahini and sesame oil in a medium bowl with a hand mixer until light and pale, 30 seconds to 1 minute. Add the egg yolks, mixing until fully combined. Scrape the sides of the bowl, then add the flour and salt. Mix just until a stiff dough forms. Turn out onto a piece of parchment paper and form a log that is 1 1/2 inches in diameter. If using the sesame seeds, pour them onto a plate and roll the log of dough in the seeds, pressing gently so they adhere. Tightly wrap the log of dough and refrigerate until firm, at least 1 hour. Place a rack in the upper third of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Slice the dough into 1/4-inch-thick rounds, rotating the log as you cut the cookies to keep them as round as possible. Place the dough onto the prepared baking sheet 1 inch apart (you should be able to fit 24 rounds of dough). Bake until puffed and set; begin checking at 11 minutes. Remove from the oven and cool on the pan for 2 to 3 minutes before placing on a wire rack to cool. To make the meringue: In the bowl of a stand mixer, add the egg whites, sugar, cream of tartar and salt. Place the bowl over a pot of barely simmering water over medium heat. Allow to heat gently while whisking the mixture continuously. Continue to do this for about 10 minutes, or until the mixture is frothy and warm to the touch and registers 150 to 155 degrees F on a candy thermometer. Attach the bowl to the mixer with the whisk attachment and beat until the bowl is cool and the meringue is thick and shiny and stiff peaks form, at least 10 minutes. Add the vanilla, mix to combine and then transfer the meringue to a large pastry bag fitted with a wide round tip. Arrange all of the cookies in a single layer on a baking sheet that will fit in your freezer. Onto the center of each cookie, pipe a small dollop of meringue in the center, then place a 1/2 teaspoon-size nugget of halvah on top of the meringue to \u201cglue,\u201d it down. Pipe meringue around the perimeter of each cookie and then continue to apply in a snowman-like blob (with a round bottom, smaller middle and a tiny top) that is 2 inches high. Freeze for at least an hour or until the meringue feels firm. To make the chocolate coating: In a medium mixing bowl, add the chocolate and coconut oil. Set the bowl over a saucepan of barely simmering water over medium heat. Heat until the chocolate is fully melted. Remove from the heat and cool. Working quickly, remove the cookies from the freezer. Dip the meringue portion of the cookies in the chocolate coating and return to the tray to set. Decorate with spots of white dragees. Store in an airtight container in either the fridge for up to a week or the freezer for a month or longer.

Holiday Season

Cream of Celery Soup 2 cups chopped celery, divided 2 cups chopped carrots, divided 4 tablespoons butter 2 cups onions, diced 3 tablespoons flour 6 cups hot vegetable broth, divided Salt and pepper to taste 1 cup heavy cream Instructions: In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.

Thanksgiving

Pineapple-Vanilla Skillet Cake Juice of 2 oranges (1/2 cup) 3 tablespoons honey 1 vanilla bean, split and scraped 1/2 a pineapple, peeled, cored and cut into 1/2-inch-thick slices 3/4 cup sifted self-rising cake flour 1/2 cup firmly packed light brown sugar 6 tablespoons unsalted butter, cubed, at cool room temperature 1 large egg Vanilla or cherry-vanilla ice cream, for serving Instructions: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Whisk together the orange juice, 1/2 cup water, honey and vanilla bean pod and seeds in a medium ovenproof skillet. Arrange the pineapple in the skillet. (It's OK if the skillet seems overcrowded; the pineapple will shrink as it cooks.) Bring to a simmer over medium-high heat, and cook until the pineapple is tender and the juices are reduced to a loose syrup and very bubbly, 12 to 15 minutes. While the pineapple cooks, pulse the flour and sugar in a food processor until combined. Add the butter, and pulse until the mixture is crumbly and moist. Add the egg, and process until the batter is combined and thick. Drop the batter in small mounds all over the pineapple, and roughly spread out with the back of a spoon. (It's OK if the pineapple isn't completely covered; the cake will spread as it bakes to cover.) Bake until the cake is golden brown, about 20 minutes. Let cool slightly, and serve with ice cream.

Summer

Mayonnaise and Hard Boiled Eggs 1 1/2 cups prepared mayonnaise 1/2 cup nicoise olives, pitted 2 tablespoons capers, drained 1 tablespoon Dijon mustard Splash red wine vinegar 2 anchovies, patted dry 1 large clove garlic, chopped 3 tablespoons chopped fresh parsley leaves 1 teaspoon fresh thyme leaves Kosher salt and freshly ground black pepper 12 hard-boiled eggs Instructions: Combine the mayonnaise, olives, capers, mustard, vinegar, anchovies and garlic in a food processor. Pulse until smooth, and then add the parsley and thyme. Pulse a few more times to incorporate and then season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld. Serve as a dip for the hard-boiled eggs.

Easter

Creamed Pearl Onions 1 1/2 tablespoons unsalted butter 1 pound peeled fresh or thawed frozen pearl onions Kosher salt and freshly ground black pepper 4 cups cauliflower florets (from 1/2 large head) 2 ounces Gruyere cheese, grated (1/2 cups) 1/8 teaspoon packed freshly grated nutmeg 2 tablespoons packed fresh flat-leaf parsley leaves, chopped Instructions: 1. Preheat one Frigidaire Gallery® Double Wall Ovens to 400°F. Grease a 2-quart shallow baking dish with 1/2 tablespoon butter. 2. Spread the onions in the dish, sprinkle with salt and pepper, and dot with the remaining tablespoon butter. Roast until tender and caramelized, about 30 minutes. 3. Meanwhile, bring a large saucepan of water to a boil over high heat on a Frigidaire Induction Cooktop. Add the cauliflower and 1 tablespoon salt. Boil until very tender, about 10 minutes. Use a slotted spoon to transfer the cauliflower to a food processor. Puree until very smooth, scraping down the sides of the bowl occasionally. Add the cheese and nutmeg and process until very smooth. Season to taste with salt and pepper. 4. Fold the sauce into the roasted onions, cover tightly with foil, and return to the oven. Bake until the sauce is thickened and bubbling, about 15 minutes. Meanwhile, preheat the other Frigidaire Gallery® Double Wall Oven to the power broil setting, with a rack 6 inches from the broiler heat source. 5. Uncover the dish and transfer to the broiler. Broil until browned in spots, 1 to 2 minutes. Sprinkle with parsley and serve hot. Weeknight Tips: -This creamy cauliflower sauce tastes amazing when tossed with pasta or broccoli boiled on a Frigidaire Gallery® Induction Cooktop. -The roasted pearl onions are a tasty side dish on their own, particularly with seared steaks. -Chop up any leftover onions for a special sandwich spread.

Thanksgiving

Bloody Mary Shrimp Cocktail 1 lemon, juiced, plus lemon wedges for garnish 16 jumbo shrimp, cooked and cleaned Salt 1 (28-ounce) can chunky style crushed tomatoes 2 tablespoons horseradish 2 tablespoons Worcestershire, eyeball it 2 teaspoons hot sauce, eyeball it 2 ribs celery, finely chopped 4 shots ice cold vodka 1 teaspoon ground black pepper Instructions: Squeeze half of the lemon over the shrimp and sprinkle them with a little salt. Mix together the remaining lemon juice, tomatoes, horseradish, Worcestershire, hot sauce, celery, vodka and pepper in a small pitcher. When ready to serve, pour the sauce into martini glasses. Hook the shrimp, 4 per glass, around edges. Make garnish wedges of lemons to hook on the edges of the glasses and serve. TIP: Chill some martini glasses in your freezer the morning of your dinner club party to serve these cocktails.

New Year's Eve

Chicken With Cacciatore Sauce 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 3 slices bacon, chopped 1/4 medium onion 4 ounces cremini mushrooms (about 2 cups) 1 teaspoon fresh rosemary leaves 1 tablespoon extra-virgin olive oil 1 28-ounce can whole San Marzano tomatoes 1/4 cup dry red wine 1/3 cup pitted nioise or kalamata olives, plus 1 tablespoon brine from the jar Instructions: Position a rack in the upper third of the oven and preheat to 475 degrees F. Pat the chicken dry and season with salt and pepper. Place skin-side up in a shallow baking pan and roast until the skin is golden brown and the chicken is cooked through, about 35 minutes. Meanwhile, pulse the bacon, onion, mushrooms and rosemary in a food processor until finely chopped. Heat the olive oil in a large skillet over medium-high heat. Add the vegetable mixture and 1/4 teaspoon salt; cover and cook, stirring occasionally, until softened, about 8 minutes. Puree the tomatoes in the food processor. Add the wine to the skillet and boil, uncovered, until almost completely reduced, 2 to 3 minutes. Add the pureed tomatoes and return to a boil. Reduce the heat, partially cover and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Stir in the olives and brine and season with salt and pepper. Serve the chicken with the sauce.

Thanksgiving

Homemade Gravy 1/4 pound (1 stick) unsalted butter 1 1/2 cups chopped yellow onion (2 onions) 1/4 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 cups chicken stock, preferably homemade, heated 1 tablespoon Cognac or brandy 1 tablespoon heavy cream (optional) Instructions: In a large (10- to 12-inch) saute pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well cooked. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.

Thanksgiving

Banana and Pineapple Flambeau 2 whole ripe pineapples cut in half and scooped out, boat shape, with insides cut into chunks 6 ripe bananas, sliced 4 oz. light brown sugar 1 pint orange juice 2 oz. sweet butter 1 Tbs. cinnamon 2 Tbs. cornstarch 1/2-cup dark rum vanilla ice cream Instructions: Saute butter, sugar and pineapple chunks for 10 minutes in a saucepan. Add orange juice and cinnamon, bring to a boil. Dilute cornstarch with two tablespoons water, add to sauce. Reduce heat and let simmer for three minutes. Add bananas, simmer for two minutes, turn heat off. Divide half the banana mixture among the pineapple shells and top each with one scoop vanilla ice cream. Pour the remaining sauce mixture on top of the ice cream and then the rum, and light the rum with a flame.

New Year's Eve

Poke Bar 1/4 cup tamari 1/4 cup mirin 2 tablespoons minced scallions, white and green parts 1 tablespoon toasted sesame oil 2 teaspoons grated ginger 1 teaspoon honey 1 Fresno chile, minced Kosher salt 1 pound sushi-grade ahi tuna, cut into 1/4-inch dice Sliced Persian cucumbers Sliced breakfast radishes Toasted black and white sesame seeds Diced avocado Sliced nori Edamame Pickled ginger Instructions: Combine the tamari, mirin, scallions, sesame oil, ginger, honey, chile and some salt in a bowl, stirring together until the honey dissolves into the mixture. Fold in the tuna and refrigerate for 30 minutes for the flavors to combine. Serve with your favorite toppings, including sliced cucumbers and radishes, toasted sesame seeds, diced avocado, sliced nori, edamame and pickled ginger.

4th of July

Caswell's on the Bay Hangtown 1 (16 ounce) package sliced bacon 6 ounces butter 1 large onion 1 (4 ounce) can sliced mushrooms 2 tablespoons fresh crushed garlic 1 tablespoon fresh minced basil 1 quart extra-small Maryland oysters (approximately 35 oysters) 12 eggs 1 cup fresh grated Parmesan 1 cup chopped green onions Fennel Nasturtiums Instructions: Cut bacon slab in 1/2-inch pieces and saute until crisp. Drain fat and put aside. In a saute pan, melt 2 ounces of butter. Chop and add onion, mushrooms, garlic, and basil. Saute until onion is limp. Drain and add bacon. In another saute pan, melt 2 ounces of butter and add all oysters. Cover and saute until oysters firm up. Do not overcook. Drain. In a nonstick fry pan, melt 2 ounces of butter. Add eggs. With a spatula stir eggs until you see them start to set on the edges. Slowly stir in the Parmesan. Continue to cook and stir until eggs start to thicken. (The purpose is to cause the Parmesan to set in eggs and not go to bottom). Spray a 4-quart baking dish with cooking spray. Transfer eggs, oysters, and bacon/onion mix from saute pans into the baking dish and add freshly chopped green onion. Completely mix all ingredients in the baking dish. Cover the baking dish with foil and place in a preheated 400 degree F oven. After 10 minutes, remove the foil. Bake an additional 3 to 5 minutes to allow moisture to escape and the ingredients to brown slightly. Remove from oven. Serve at once. Garnish with fennel and nasturtiums.

Thanksgiving

Loaded Cake Mix Cookies One 15.25-ounce box yellow cake mix 2 large eggs, lightly beaten 5 tablespoons unsalted butter, melted 2 cups dark chocolate chunks or discs 1/4 cup rainbow sprinkles 1/2 cup cornflakes 1/2 cup crushed pretzels Instructions: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Stir together the cake mix, eggs, butter and 1/4 cup water in a large bowl with a wooden spoon or rubber spatula until smooth and combined. Stir in the chocolate and sprinkles until they are completely coated, then gently fold in the cornflakes and pretzels. Scoop the dough onto the lined baking sheets using a 2-ounce ice cream scoop or a large spoon, about 2 inches apart (6 per sheet). Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies start to turn golden brown on top, 8 to 10 minutes Repeat with the remaining cookie dough. Let cool slightly and serve, or cool completely and store in an airtight container up to 5 days.

Holiday Party

Roasted Chestnut, Fig and Cornbread Stuffing 2 cup cornbread 2 eggs 1/2 cup cream 1/4 cup figs rehydrated in 1/2 cup apple cider 1 pinch thyme 10 roasted and shelled chestnut chopped in large pieces Instructions: Mix all ingredients together and bake for 25 minutes in a small roasting pan at 375 degrees.

Thanksgiving

Potato Bread 1 baking potato, peeled and cut into large chunks, or 1 cup leftover mashed potatoes 1 cup milk 1 1/2 tablespoons lard 1 1/2 tablespoons unsalted butter 1 1/2 teaspoons salt 1 tablespoon granulated sugar 1 tablespoon dry yeast 1/3 cup warm water 5 cups bread flour Instructions: Boil potato until soft. Drain and reserve cooking liquid. Rice the potato through a food mill. Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in a large bowl. Set aside to cool to room temperature. Meanwhile combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, or an electric mixer, until smooth and glossy, about 7 minutes. Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 x 5 x 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes. Preheat oven to 350 degrees. Bake 30 minutes, until bread sounds hollow when tapped.

Thanksgiving

Air Fryer Shrimp Chimichangas One 18-ounce package popcorn shrimp 1/4 cup long-grain white rice Kosher salt 1/3 cup fresh cilantro leaves, roughly chopped 1 teaspoon finely grated lime zest (from 1 lime) Four 10-inch (burrito-size) flour tortillas 1 cup canned refried black beans 1 1/2 cups shredded Mexican cheese blend (about 6 ounces) Olive oil, for brushing Serving suggestion: shredded iceberg lettuce, pico de gallo, diced avocado, sour cream and lime wedges Instructions: Prepare the popcorn shrimp according to the package directions for the air fryer. Bring 1/2 cup water to a simmer in a small saucepan over medium-high heat. Stir in the rice and 1/2 teaspoon salt. Return to a simmer, cover with a tight-fitting lid and reduce the heat to low. Cook until all the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat, let stand covered for 5 minutes and fluff with a fork. Stir in the cilantro and lime zest. Wrap the flour tortillas in a damp paper towel and microwave until warm and pliable, about 30 seconds. Place the tortillas on a cutting board or clean work surface. Using a small offset spatula or the back of a spoon, spread 1/4 cup of the refried beans in the center of each tortilla in a rectangular shape. Top with 1/4 cup rice, a quarter of the popcorn shrimp and 1/4 cup of the cheese. Fold in the two opposite side of the tortilla over the filling. Fold the side closest to you over the filling, then tightly roll the burrito away from you. Place the chimichanga seam-side down and brush the top and bottom with olive oil. Repeat with the remaining 3 tortillas. Preheat the air fryer to 390 degrees F. Place the chimichangas in the air fryer basket seam-side down (see Cook's Note). Air fry until golden brown and crisp all over, 5 to 6 minutes. Sprinkle the remaining 1/2 cup cheese on the top of the chimichangas, then air fry 1 minute more to melt. Serve with shredded lettuce, pico de gallo, diced avocado, sour cream and lime wedges.

New Year's Eve

Shortrib Burger 5 pounds boneless beef short ribs 2 stalks celery, roughly chopped 1 carrot, roughly chopped 1 onion, roughly chopped 1/2 cup tomato paste 1 1/2 cups red wine 4 cups chicken broth 1 cup balsamic vinegar 1 teaspoon black peppercorns 5 cloves garlic 3 bay leaves 3 sprigs fresh thyme Buns, for serving Instructions: Preheat the oven to 375 degrees F. Heat a pan over medium-high heat until hot, and then sear the ribs on all sides. Remove and set aside. Add the celery, carrots and onions and cook until caramelized, and then stir in the tomato paste and cook for 5 minutes. Pour in the wine to deglaze, scraping up the browned bits, and cook for 10 minutes. Add the broth and balsamic vinegar and bring to a boil. Pour over the ribs in a baking dish or roasting pan with the peppercorns, garlic, bay leaves and thyme and cover with foil. Bake for 4 hours. Pull the meat off the bones and serve on buns.

Thanksgiving

Platinum Blondies 2 sticks (16 tablespoons) unsalted butter, melted and cooled slightly, plus more for greasing 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs 3/4 cup firmly packed dark brown sugar 3/4 cup granulated sugar 1 1/2 teaspoons vanilla extract 2 cups (one 11-ounce bag) white chocolate chips, such as Ghirardelli 8 ounces roasted, salted macadamia nuts, coarsely chopped (keep them bigger than the chips) 1 cup unsweetened coconut flakes Instructions: Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan. Whisk the flour with the baking powder and salt in a medium bowl. Whisk the eggs, sugars and vanilla until smooth in a large bowl. Using a rubber spatula, stir in the melted butter. Stir the flour mixture into the butter mixture until just combined. Stir in the white chocolate chips and nuts. Spread the batter in the prepared pan using a large spoon. Sprinkle the coconut over the top and press it in lightly. Bake until the top of the blondie is golden and set, the coconut is very brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely on a rack, about 1 hour. When the blondie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the blondies. Place another lightweight cutting board on top, and flip the blondie right-side-up. Slice into fifteen 2 1/2-by-3-inch rectangles, then slice each rectangle on the diagonal to form 30 triangle-shaped bars.

Winter Solstice

Crab Macaroni and Cheese 2 tablespoons sea salt 1 pound elbow macaroni 2 cups chardonnay 3 cups heavy cream 2 tablespoons Dijon mustard Pinch sea salt 3 cups grated Swiss cheese 1/2 cup grated sharp Cheddar 1/2 cup finely grated Parmesan 1 tablespoon Worcestershire sauce 2 teaspoons hot sauce, such as Tabasco 1 pound lump crabmeat, picked of any shell bits 1 cup panko breadcrumbs, toasted 1/2 cup finely grated Parmesan 1/2 cup chopped fresh flat-leaf parsley 1/2 cup grated Swiss cheese Instructions: Preheat the oven to 350 degrees F. For the pasta: In a large pot, bring 4 quarts water and the salt to a rolling boil. It should taste like seawater. Stir in the macaroni and cook but leave quite firm, 6 to 8 minutes. Drain the pasta, reserving some of the cooking liquid. For the sauce: In a medium pot, reduce the wine over medium heat until the liquid measures about 1/2 cup, 5 to 8 minutes. Reduce the heat to medium-low and add the cream, mustard and a pinch of salt. Bring to a gentle simmer. Stir in the Swiss cheese, Cheddar, Parmesan, Worcestershire and hot sauce and warm until the cheese melts, 3 to 5 minutes. Add the macaroni to the cream mixture and stir gently to blend. Allow the macaroni to rest on the stove so the pasta absorbs the flavors, 5 to 10 minutes. Transfer half of the macaroni to a 9-by-13-inch oven-proof baking dish, sprinkle with half of the crab in an even layer. Gently layer on the remaining macaroni, and then another layer of crab. For the topping: In a medium bowl, mix the breadcrumbs, Parmesan, parsley and Swiss cheese. Top the pasta with the breadcrumbs and bake until browned and hot, 15 to 20 minutes.

New Year's Eve

Meyer Lemon Curd Tart with Candied Lemon Peels 5 Meyer lemons (about 1 1/2 pounds) 1 cup plus 1 tablespoon granulated sugar 3 large eggs plus 2 large egg yolks 1 tablespoon whole milk 1 stick (8 tablespoons) cold unsalted butter, diced Nonstick cooking spray, for the tart pan 2 cups all-purpose flour (see Cook's note) 1 stick (8 tablespoons) unsalted butter, diced and cold 1/2 cup confectioners' sugar 1 large egg Instructions: For the candied lemon peels: Set a wire rack into a rimmed baking sheet. Use a vegetable peeler to peel 1/2-inch strips from 3 of the lemons; reserve. Juice all 5 lemons (you should have about 1/2 cup); cover and refrigerate the juice. Put the reserved strips of peel into a medium saucepan and cover with cold water. Bring the water to a boil, and cook for 10 minutes. Drain the peels and repeat the process 2 more times. Pat the peels completely dry. Add 1/2 cup granulated sugar and 1/4 cup water to a medium saucepan and bring to a simmer over medium heat. Add the peels and cook until they start to turn translucent, 6 to 7 minutes. Use tongs to remove them from the saucepan and lie them flat on the prepared rack. Let dry at room temperature, 6 hours and up to overnight. Toss the peels with 1 tablespoon granulated sugar in a small bowl. For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F. Spray a 9-inch tart pan with cooking spray. Add the flour, butter and confectioners' sugar to a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together. Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 30 minutes. For the lemon curd: Meanwhile, whisk the reserved lemon juice, eggs, yolks, milk and remaining 1/2 cup granulated sugar in a medium saucepan over medium heat until well combined. Add the butter and stir continuously until the mixture is thick and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula. Bake until the curd is set, 15 to 17 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the fridge to cool completely, about 1 hour more. Decorate with the candied peels and serve cold.

Easter

Coq au Vin 4 slices bacon 2 chicken breasts 2 legs 1/2 cup flour Salt and pepper 2 cloves garlic, chopped 2 cups pearl onions, peeled 2 cups mushrooms 2 carrots, cut in 2-inch pieces 1/4 cup cognac or brandy 1 bottle Burgundy wine 2 cups chicken broth 5 sprigs fresh thyme 2 teaspoons herbs de Provence 3 bay leaves Fresh parsley, chopped, for garnish Instructions: In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides. Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, put pan back on the flame. Flambe by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process. To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

Thanksgiving

Brunswick Stew 1/2 pound salted butter 3 cups (2 large) finely diced sweet onions 2 tablespoons minced garlic 1 teaspoon cayenne pepper 1 tablespoon freshly ground black pepper 1 tablespoon salt 1/4 cup Worcestershire sauce 1/2 cup vinegar bbq sauce (recommended: Sapp Southern Soul Barbeque North Carolina) 1/2 cup brown sweet bbq sauce (recommended: Sapp Southern Soul Barbeque Georgia) 1 pound smoked pulled pork 1/2 pound smoked pulled chicken 1/2 pound smoked pulled turkey 1 pound smoked chopped beef brisket 1 (number 10) can crushed tomatoes 1 quart drained yellow corn kernels 1 quart drained baby lima beans 1 quart or more quality chicken stock or broth Instructions: Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce and 1/2 cup of bbq sauce. Stir in the pulled pork, chicken, turkey, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread, if desired.

Thanksgiving

Mozzarella Stuffed Portobellos 12 large portobello mushrooms, stemmed and gills removed 6 tablespoons balsamic vinegar 1/2 cup extra-virgin olive oil, divided Sea salt, preferably gray salt and freshly ground black pepper 1 cup fresh bread crumbs 1 cup grated Parmesan 4 tablespoons freshly chopped parsley leaves 4 tablespoons freshly chopped basil leaves 12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice Instructions: Preheat oven to 425 degrees F. Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature. While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil. Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

Thanksgiving

Essence, Rustic Rub, and Southwest Seasoning 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano 8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons freshly ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme Instructions: Combine all ingredients thoroughly. Combine all ingredients thoroughly. Combine all ingredients and store in an air-tight container.

Thanksgiving

Quick Italian Rum Cake Cups 1 package lady fingers or 4 individual serve store bought sponge cakes 3 ounces rum 2 cups vanilla instant pudding, prepared to package directions or 4 servings store bought prepared vanilla pudding 8 strawberries, sliced 1 teaspoon sugar 1 pouch, 3 ounces, sliced almonds, available on baking aisle of market Instructions: Separate lady fingers or spread out 4 individual sponge cakes on a work surface. Using a pastry brush, liberally paint the cake with rum. Line small dessert cups or small glass bowls with cake. Top with heaping spoonfuls of prepared vanilla instant pudding, about 1/2 cup per dessert cup. Sprinkle sliced strawberries with sugar and toss to coat. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate.

Easter

Yorkshire Pudding 2 eggs 1 cup milk 1 cup all-purpose flour 1/2 teaspoon salt 1/4 pound suet Instructions: Mix eggs and milk in a bowl, then stir in flour and salt slowly. Bring to room temperature. Preheat oven to 450 degrees F. Render suet in a frying pan until liquid. Put suet in an 8-inch square baking dish and place in the oven until hot. Carefully pour in batter and bake until golden brown, about 30 minutes.

Thanksgiving

Winter Fruit Compote with Selection of Cheese 1 cup dry white wine 1/4 cup sweet Marsala wine 1 cup granulated sugar 2 teaspoons vanilla extract 1/2 cinnamon stick 1/2 cup dried apricots, quartered 1/2 cup golden raisins 1/2 cup dried cherries Dash gray sea salt 1 cup Granny Smith apples, diced 1/4-inch thick cubes 1 cup pears, 1/4-inch slices 1 tablespoon lemon zest 1 tablespoon fresh lemon juice 1 wedge sharp Cheddar 1 wedge Gorgonzola Instructions: In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer. Stir slowly to dissolve the sugar in the liquid. Add the remaining ingredients except the lemon juice and the cheese. When the liquid comes to a boil, adjust the heat and simmer for about 20 minutes to marry the flavors and soften the fruit. Turn off the heat then stir in the lemon juice. With a slotted spoon remove the fruit to a bowl. Bring the remaining syrup to a simmer and reduce until lightly thickened or when the bubbles formed on the top become small. Remove the syrup for the heat and when it is cool pour it over the fruit. The compote can be held in the refrigerator for up to 4 days. Serve the compote at room temperature with the cheese.

Winter Solstice

Brown Butter Sage Buttercup Squash 1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges 4 tablespoons unsalted butter, melted 1 teaspoon sugar Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh sage Instructions: Position an oven rack in the center of the oven and preheat to 425 degrees F. Toss the squash with the butter, sugar, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes. Remove the squash from the oven, sprinkle with the sage and toss to coat. Continue to roast until the squash is tender and browned all over, about 10 minutes more.

Thanksgiving

Guacamole Any Way You Want It 4 large avocados 1 bunch fresh cilantro, chopped 1 bunch scallions, chopped 2 chipotle in adobo sauce, chopped Red pepper flakes 2 heads garlic 4 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 red onions, sliced, plus 1 chopped 4 jalapeno peppers 2 ears corn on the cob, shucked 2 red bell peppers 12 corn tortillas 1 teaspoon chili powder 1 teaspoon Italian seasoning 1 teaspoon taco seasoning 2 mangoes Juice of 4 limes Kosher salt Hot sauce Instructions: Preheat the oven to 375 degrees F. Cut the tops off the pointed end of the garlic bulbs. Put them onto a sheet of aluminum foil and drizzle with 1 tablespoon of the olive oil. Wrap loosely, put into the oven and bake until soft, 35 to 45 minutes. Unwrap and let cool a bit. Melt the butter in a medium skillet over medium heat. Add the sliced red onions and cook slowly, stirring often, until the onions are dark and caramelized. Heat a grill or grill pan over medium heat and add the jalapeno peppers, corn and bell peppers. Turn the vegetables frequently until they are well charred. Put all the peppers into a bowl and cover with plastic wrap. When they are cool enough to handle, peel off the black skin and chop into small pieces. When the corn is cool enough to handle, cut the kernels off the cob. Cut the tortillas into triangles and put them in one layer on 3 baking sheets. Drizzle 1 tablespoon of the olive oil over each pan. Sprinkle the spices, one for each pan, over the triangles. Bake until they are lightly browned and crispy. Peel and chop the mango. Stir in the chopped red onions, half the lime juice and some salt. Peel and chop the avocado. Add the rest of the lime juice and some salt and mix gently. Set up your Guacamole Bar: Put the guacamole in a large bowl. Put all the mix-ins - the roasted garlic, mango salsa, caramelized onions, bell peppers, corn, jalapenos, cilantro, scallions, chipotles, red pepper flakes and hot sauce - into smaller bowls. Let people help themselves to guacamole and their favorite toppings. Serve with the flavored chips.

Thanksgiving

Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar Canola or peanut oil, for frying 2 cups all-purpose flour, plus 1 cup for dredging 1 teaspoon salt, plus more for seasoning 1/2 teaspoon ground black pepper, plus more for seasoning 2 cups beer 3 eggs 3 pounds cod or haddock, cut into 3-ounce pieces Serrano Vinegar, recipe follows Spicy Chips, recipe follows Lemon-Habanero Tartar Sauce, recipe follows 2 cups white wine vinegar 8 serrano chiles, pricked with a fork 1 tablespoon salt 4 large baking potatoes, such as russets, about 3 pounds, peeled and cut into matchstick slices 1/4-inch thick Canola oil, for frying 2 tablespoons kosher salt 1 tablespoon ancho chile powder 1 teaspoon chile de arbol powder Chopped cilantro leaves 3 cups freshly squeezed lemon juice 1 1/2 cups good-quality mayonnaise 2 anchovy fillets, minced 1/2 habanero pepper, minced 6 cornichons, minced 2 tablespoons capers, drained Salt and freshly ground black pepper Instructions: Preheat a deep-fryer or a deep pot filled halfway with oil to 375 degrees F. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper, and beer in a large bowl. Set aside for 10 minutes. Fold in the eggs. Batter should be thin. Preheat oven to 300 degrees F. Season the fish with salt and pepper. Dredge fish in the additional flour, tap off the excess, and then dip the fish in the batter to coat. Fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with Serrano Vinegar drizzled over top, Spicy Chips on the side, and Lemon-Habanero Tartar Sauce for dipping. Bring vinegar to a simmer in small saucepan. Add the chiles and salt, remove from the heat, and transfer to a glass bottle or jar. Let sit at room temperature for at least 8 hours. Strain. Place the potato slices in a bowl of cold water. Let stand 15 minutes. Drain, rinse under cold water, and drain again. Pat dry with paper towels. Heat enough oil to come 4 inches up the sides of a large deep saucepan to 370 degrees F. Mix together the salt, ancho powder, and chile de arbol powder together in a bowl. Add the potatoes to the hot oil in batches and cook until golden brown, about 4 minutes. Remove from the pan with a slotted spoon, drain on paper towels, and immediately season each batch with some of the spice mixture and some of the chopped cilantro. Serve hot. Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool. Combine about 2 tablespoons of the cooled reduced lemon juice, mayonnaise, anchovies, habanero, cornichons, and capers in a medium bowl. Season with salt and pepper, to taste. Add more lemon juice, to taste, if desired. Cover and refrigerate for at least 1 hour before serving.

4th of July

Grape Jelly Breakfast Tarts 3 cups all-purpose flour, plus more for dusting 2 teaspoons granulated sugar 1 teaspoon salt 4 tablespoons cold shortening, cut into small pieces 2 sticks cold unsalted butter, cut into small pieces 1/2 cup grape jelly 1 large egg, beaten 1/3 cup milk 1 tablespoon granulated sugar Juice of 2 oranges 2 tablespoons orange liqueur (optional) 3/4 cup confectioners' sugar Grated orange zest, for topping Instructions: Make the tarts: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and about one-quarter of the butter and pulse until they disappear into the flour, about 30 seconds. Add the remaining butter and pulse a few times, until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse once or twice, until the dough just comes together. Turn the dough out onto a piece of plastic wrap, form into a disk and wrap tightly; chill at least 1 hour and up to 1 day. (For quicker tarts, use refrigerated pie dough and skip this step.) On a lightly floured surface, roll out the dough into a 10-by-14-inch rectangle, about 1/8 inch thick. Cut out ten 4-by-3-inch rectangles using a toaster pastry press or a paring knife. Transfer to a parchment paper-lined baking sheet. Chill at least 15 minutes. Spread 5 of the dough rectangles with a heaping tablespoonful of jelly each, leaving a 1/2-inch border all around. Brush the edges with the beaten egg, then cover with the remaining 5 dough rectangles. Crimp the edges with a fork or use the toaster pastry press to seal. Chill at least 30 minutes. Meanwhile, preheat the oven to 400 degrees F. Bake the tarts until flaky and golden, 20 to 25 minutes, brushing with the milk after 10 minutes. Transfer to a rack to cool. Meanwhile, make the glaze: Bring the granulated sugar, orange juice and liqueur (if using) to a simmer in a large skillet over low heat; cook until reduced by half, 5 to 7 minutes. Remove from the heat and whisk in the confectioners' sugar until smooth. Let cool. Brush the glaze on the tarts, sprinkle with the orange zest and let set, 5 minutes.

Easter

Panna Cotta with Tangerine Soup 2 1/3 gelatin sheets 2 cups heavy cream 1/2 cup plus 2 tablespoons milk 1/3 cup granulated sugar 1 fresh vanilla bean, split 8 (4-ounce) plastic molds 2 1/2 cups fresh tangerine juice 1/2 cup sugar 3/4 cup water 1 star anise 1/2 teaspoon whole coriander seed 4 tangerines, segmented 10 mint leaves, chiffonade Instructions: Soften the gelatin in cold water. Combine the cream, milk, sugar, and vanilla bean in a saucepot and bring just to the simmering point and turn off. Remove the gelatin from the water and squeeze out excess water. Add to the warm cream mixture and stir well to combine. Pour into the molds and chill overnight. For the Tangerine Soup: Reduce the juice in a non reactive pot down to 1 1/2 cups. In a separate non reactive pot combine the sugar, water, star anise, and coriander and bring to a simmer. Turn off and let steep for 30 minutes. Add the tangerine juice, strain and chill. Unmold the Panna Cotta into a serving bowl, place the tangerine segments around the bowl, and pour soup around. Sprinkle with mint and serve.

Easter

Pigeon Pea Rice (Arroz de Gandules) 1 pound dried pigeon peas, picked through and rinsed 2 bay leaves 1/4 cup achiote oil, recipe follows 1 medium white onion, diced 2 garlic cloves, minced 1 green bell pepper, cored and diced 1 cubanella or Italian green pepper, cored and diced 1/2 cup chicken broth 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon cayenne 2 cups long-grain rice 1/2 lime, juiced 1 tablespoon salt 1 cup vegetable oil 2 tablespoons achiote/annatto seeds Instructions: Put the pigeon peas and bay leaves in a large pot, cover with 3 quarts of cold water, and place over medium heat. Cover and cook the beans until tender, about 1 1/2 hours. Check the water periodically; add more, f necessary, to keep the peas covered. Drain the pigeon peas and reserve 4 cups of the cooking liquid. Preheat the oven to 350 degrees F. Coat a large Dutch oven or other ovenproof pot with the achiote oil and place over medium heat. When the oil begins to smoke, add the onion, garlic, and peppers. Cook, stirring, for 10 minutes, until the vegetables have softened, without letting them brown. Pour in the chicken broth and continue to cook until the liquid is evaporated. Stir in the cumin, coriander, and cayenne. Mix in the rice and reserved pigeon peas. Pour in the reserved 4 cups of pigeon pea cooking liquid, lime juice, and salt; stir everything together. Cover and bake for 20 to 30 minutes, until the rice is tender and the liquid is absorbed. To make the achiote oil, pour the oil and achiote seeds in a pot or skillet. Cook over medium-low heat for 5 to 10 minutes; the oil will be reddish-orange from the achiote. Strain the oil, discard the achiote seeds and set aside to cool.

Thanksgiving

Fresh Tuna, Potato and Green Pepper Stew 1/2 cup olive oil 1 medium onion, chopped 1 green bell pepper, cut into strips 3 large baking potatoes, peeled and cut into bite-sized chunks 1/2 cup Biscayne Sauce, or 2 tablespoons paprika 3 cups water 1 pound fresh tuna, cut into small chunks Salt Instructions: In a stockpot, heat the olive oil over medium heat. Saute the onion for about 3 minutes, just until it begins to soften. Add the green pepper, and cook for another 3 minutes. Add the potatoes and Biscayne Sauce or paprika, mix well, and then add the water. Bring the mixture to a boil over medium-high heat, stirring now and then, until it boils. Reduce the heat, and cook the stew at a low simmer, uncovered, for about 20 minutes, until the potatoes are fork-tender. Add the tuna to the stew, season to taste with salt, and cook gently for 3 to 4 minutes, just until the tuna is opaque throughout. Transfer the stew to a casserole, and serve.

New Year's Eve

Sirloin With Teriyaki Broth 1 bunch radishes (with greens) 5 tablespoons teriyaki sauce 3 tablespoons oyster sauce 3 teaspoons grated peeled ginger Freshly ground pepper 1 1/2 pounds boneless sirloin steak (about 1 1/2 inches thick) Vegetable oil, for the pan 2 tablespoons unseasoned rice vinegar 1 tablespoon packed brown sugar 2 small sweet potatoes, peeled and cut into 1/4-inch-thick rounds 1 bunch scallions, white and green parts separated, cut into 1 1/2 -inch pieces Toasted sesame oil, for drizzling Roughly chop the radish greens. Cut the radishes into eighths. Instructions: Heat a grill pan over medium-high heat. Mix 2 tablespoons teriyaki sauce, 2 tablespoons oyster sauce, 1 teaspoon ginger and 1/2 teaspoon pepper in a bowl, then spread over the steak. Lightly oil the grill pan, then cook the steak about 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice. Meanwhile, bring the remaining 3 tablespoons teriyaki sauce, 1 tablespoon oyster sauce and 2 teaspoons ginger, the vinegar, brown sugar and 2 1/2 cups water to a simmer in a saucepan, stirring to dissolve the sugar. Add the sweet potatoes, radish wedges and scallion whites and cook, covered, stirring occasionally, until just tender, about 10 minutes. Add the radish and scallion greens and cook until crisp-tender, about 5 minutes. Divide the vegetables, broth and steak among shallow bowls. Drizzle with sesame oil.

Thanksgiving

Grilled Buffalo BBQ Wings with Blue Cheese Yogurt Dip 3 pounds jumbo party wings (about 3 dozen wings) All-Purpose Poultry Seasoning, recipe follows Nonstick grill spray, for the grill Buffalo BBQ Wing Sauce, recipe follows Blue Cheese Yogurt Dip, recipe follows Carrot and celery sticks, for serving 1 tablespoon salt 1 tablespoon red hatch chile powder 1 tablespoon smoked paprika 1 teaspoon ground black pepper 1 teaspoon granulated sugar 1/2 teaspoon granulated onion 1/2 teaspoon garlic powder 1/4 teaspoon dried thyme 1/4 cup white vinegar 2 tablespoons apple juice 2 tablespoons ketchup 2 teaspoons dark brown sugar 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon chile flakes 1/4 teaspoon paprika 1/4 cup (4 tablespoons) butter 1/4 cup hot sauce, such as Frank's RedHot 1 cup mayonnaise 1/2 cup Greek yogurt 1/2 cup crumbled blue cheese 1/4 cup buttermilk 2 tablespoons lemon juice 1/2 teaspoon garlic powder 1/2 teaspoon granulated onion 1/2 teaspoon ground black pepper 1/2 teaspoon kosher salt Instructions: Pat the wings dry, then toss with the All-Purpose Poultry Seasoning. Let sit for 15 minutes. Preheat a grill to medium low (about 250 degrees F). Once the grill is up to temperature, place the wings on the upper rack in the grill and cook with the cover closed for 15 to 20 minutes, or until the internal temperature is around 150 degrees F. Once the chicken wings reach the desired temperature, increase the temperature of your grill to medium high (about 400 degrees F). Spray your grill grates with nonstick grill spray, then place your wings onto the hot grates and cook to create a nice char on each side of the wings, until the final temp reaches 165 degrees F, about 1 minute per side. Transfer the wings from the grill to a mixing bowl with the Buffalo BBQ Wing Sauce and toss to coat. Serve with the Blue Cheese Yogurt Dip (or your favorite ranch or blue cheese dressing) and carrots and celery sticks. Combine the salt, chile powder, paprika, black pepper, granulated sugar, granulated onion, garlic powder and thyme in a mixing bowl and stir to evenly incorporate. Combine the vinegar, apple juice, ketchup, brown sugar, salt, black pepper, chile flakes and paprika in a nonreactive container and whisk to combine. Melt the butter over medium heat. Transfer to a mixing bowl, add the vinegar mixture and hot sauce and whisk to emulsify. Combine the mayonnaise, yogurt, blue cheese, buttermilk, lemon juice, garlic powder, granulated onion, black pepper and salt and mix well. Cover and store in the refrigerator until ready to use. Great as a dip or dressing.

Super Bowl

Fabulous Red Velvet Cake 1 cup vegetable shortening 2 eggs 1 1/2 cups sugar 1 teaspoon cocoa powder 2 ounces red food coloring 2 1/2 cups cake flour 1 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon vinegar White frosting, recipe follows 2 tablespoons flour 1 cup milk 1 cup unsalted butter 1 cup confectioners' sugar 1 teaspoon vanilla extract Instructions: Preheat oven to 350 degrees F. In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans. Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture. Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.

Winter Wonderland

Wasabi Crab on Green Onion Pancakes 2 (6-ounce) cans lump crabmeat, drained 4 tablespoons wasabi mayonnaise 1/2 teaspoon lemon juice 1/2 teaspoon low-sodium soy sauce 1 teaspoon finely chopped fresh chives 4 flour tortillas 1 large egg, lightly beaten 2 tablespoons green onions, thinly sliced 2 tablespoons chopped chives, for garnish 2 tablespoons prepared wasabi, for garnish Instructions: In a medium bowl, combine the crabmeat, wasabi mayonnaise, lemon juice, soy sauce, and chives. Cover with plastic wrap and refrigerate for 1 hour. For the Green Onion Pancakes: Using a pastry brush, lightly coat 1 side of each tortilla with the beaten egg. Sprinkle each of 2 tortillas, egg sides facing up, with 1 tablespoon sliced green onions. Take remaining 2 tortillas, egg sides facing down, and place on top of green onion sprinkled tortillas. Press firmly together. With a 2-inch round cutter (or empty tomato paste can with top and bottom removed), carefully cut 8 to 10 rounds from each tortilla sandwich. Place green onion pancakes in a dry, nonstick skillet over medium heat. Toast pancakes until golden brown on each side. Remove to a plate and set aside. To serve, spoon a small amount of crab mixture on top of each pancake. Garnish with chopped chives or a very small amount of prepared wasabi.

New Year's Eve

Ta'Miyya Soak 1/2 pound of peeled, split dried fava beans in water, overnight 1 garlic clove, chopped 3/4 cup chopped parsley Green tops of 1/2 bunch scallions, chopped 1/2 teaspoon ground cumin 1/2 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon chopped fresh cilantro Instructions: Drain beans, and place in a food processor with garlic, puree until ground. Add parsley, scallions, cumin, baking powder, salt and cilantro. Pulse and process until thoroughly ground and the mixture comes together. Turn out into a bowl, wet hands, and form into 2-inch balls. Flatten each ball slightly and roll in toasted sesame seeds. Place on a pan, cover, and refrigerate until you are ready to fry. In a saucepan heat 2 inches of vegetable oil to 365 degrees. Drop a few ta'miyya into the oil and fry until golden brown, 5 to 8 minutes. Drain on paper towels and serve with tehina as an appetizer. Or stuff them with chopped lettuce and tehina into pita for lunch.

Hanukkah

British Grilled Cheese With Baked Beans 2 plum tomatoes, cut into thick slices Kosher salt and freshly ground pepper 2 thick slices white sandwich bread, toasted 1/2 cup prepared baked beans, warmed and drained 1 teaspoon Worcestershire sauce 1 1/2 cups grated sharp white cheddar cheese (about 6 ounces) 2 scallions, chopped Instructions: Preheat the broiler. Place the tomatoes on a baking sheet, season with salt and pepper and broil until the edges brown slightly, 5 to 10 minutes. Transfer the tomatoes to a plate. Place the toasted bread on the baking sheet and spoon the beans evenly on top. Cover with the tomatoes and drizzle with the Worcestershire sauce, then sprinkle with the cheese and scallions. Broil until golden and bubbly, about 3 minutes.

Thanksgiving

Loukoumathes: Fritters with Honey and Cinnamon 1 envelope active dry yeast 3 cups warm water 4 cups flour 1 cup milk 2 eggs, beaten 1 teaspoon vanilla Vegetable oil, for frying 2 cups honey 1/4 cup sugar 1 cup water Cinnamon, ground, to taste Instructions: In a large bowl, dissolve yeast in 2 cups warm water, proof for 5 minutes. Add 2 cups of flour to the yeast mixture, whisk to incorporate. Add in the milk and eggs. When fully mixed, add in the other 2 cups of flour. Batter should be thick but not solid, if necessary, thin with more water. Whisk in vanilla. Cover and let rise for about 2 hours. For the syrup, in a small pot mix together the honey, sugar, and water and bring to a boil, turn down and simmer until completely dissolved and keep warm. Heat the oil to 360 degrees and with a large spoon, drop the batter into the hot oil. It will immediately puff and come to the surface. When golden brown on both sides, remove with a slotted spoon and drain on paper towels. Drizzle with warm syrup and sprinkle with cinnamon. Serve immediately.

Easter

Coconut Pancakes 1 cup all-purpose flour 1/2 cup coconut flour 1/4 cup almond flour 2 tablespoons sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 large eggs, lightly beaten 3/4 cup oat milk 3/4 cup water 1/2 cup unsweetened coconut-milk yogurt, plus more for topping 2 tablespoons coconut oil, melted, plus more for the pan Berries, toasted coconut flakes and maple syrup, for topping Instructions: Preheat the oven to 250˚. Whisk the all-purpose, coconut and almond flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs, oat milk, water, coconut yogurt and coconut oil to the well; stir to make a slightly lumpy batter. Heat a large nonstick skillet over medium heat; brush with coconut oil. Add 1/4 cupfuls of batter to the pan, leaving room for the pancakes to spread. Cook until the pancakes are puffed, the edges are set and the bottoms are browned, 4 to 5 minutes. Flip and cook until browned on the other side, 1 to 2 more minutes. Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter, adjusting the heat if the pancakes are browning too quickly. Top each serving of pancakes with more yogurt, berries, toasted coconut and maple syrup.

Easter

Fresh Citrus with Gelato and Almond Cookies 2 blood oranges, peeled and sliced into rounds 2 navel oranges, peeled and sliced into rounds 1 pink grapefruit, peeled and segmented 1/2 teaspoon flake salt, such as Maldon 2/3 cup crumbled almond biscotti cookies 1 pint vanilla gelato 4 teaspoons extra-virgin olive oil 2 tablespoons orange blossom honey Instructions: Divide the blood oranges, navel oranges and grapefruit decoratively among 4 shallow dessert bowls. Sprinkle with the flake salt and the crumbled almond cookies. Top each serving with a scoop of gelato and drizzle evenly with the olive oil and honey. Serve immediately.

New Year's Eve

Lavender Honey Scented Scallops 2 cups grapeseed oil, for frying plus 2 tablespoons 1 leek, green stalk only, thinly sliced lengthwise 1/4 cup honey 1 teaspoon dried lavender 1 teaspoon sugar 1 lemon, juiced 18 diver (dry packed) scallops, 10 to 20 count Salt and freshly cracked black pepper Instructions: In small saucepan, over high heat, add 2 cups grapeseed oil and bring to 350 degrees F. Carefully drop the leeks into the oil and fry until golden brown. Remove them from oil to paper towels to dry and set aside until plating. In a separate saucepan over low heat, blend the honey, lavender, sugar and lemon juice. Cook for 5 to 10 minutes, being careful not scorch. In a large saute pan over high heat, add the remaining 2 tablespoons of grapeseed oil and heat to the verge of smoking. Pat the scallops dry with a paper towel, season with salt and pepper, and add them to the grapeseed oil, in batches if necessary. Cook until golden brown on both sides, 2 to 3 minutes per side. Arrange the leeks on a serving platter and top with the scallops. Drizzle with lavender honey and serve.

Easter

Braised Short Ribs in Pasilla Chile Pozole 1 cup all-purpose flour 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon ground mustard seeds 2 pounds beef short ribs, cleaned, excess fat removed and cut into 2-inch pieces Salt and freshly ground black pepper Olive oil, for browning 6 dried pasilla chiles, seeded and stemmed 1 cup hot water 2 carrots, peeled and roughly chopped 2 cloves garlic, smashed 1 white onion, roughly chopped 1/2 bunch celery, roughly chopped 2 cups red wine 2 tomatoes, quartered 3 to 4 cups beef broth Two 16-ounce cans white hominy or pozole, drained 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh parsley Lime wedges, for garnish Instructions: Place the flour with the coriander, cumin, garlic powder and ground mustard in a shallow dish, and mix well with a wooden spoon. Generously sprinkle the short ribs with salt and pepper, then dredge both sides in the seasoned flour one by one, making sure to shake off any excess flour. In a large Dutch oven over medium heat, add 2 tablespoons oil. When the oil smokes, add the short ribs in batches. Brown the short ribs until a golden crust starts to form, about 5 minutes on each side. Once brown, reserve and continue until all the ribs are brown, adding more oil as needed. Set the ribs aside. While the short ribs are browning, heat a cast-iron skillet over medium-high heat. When the skillet is hot, add the pasilla chiles and toast until they start to smoke, about 4 minutes. Remove the chiles and submerge in the hot water. Allow to steep until they become soft and pliable, about 10 minutes. Remove from the water and puree in a blender with 1/4 cup of the steeping water. Set aside the puree. Preheat the oven to 350 degrees F. Add the carrots, garlic, onions and celery to the Dutch oven. Cook until the vegetables caramelize, about 15 minutes. Deglaze the pot with the red wine, and then add the tomatoes, beef broth, hominy and reserved pasilla chile puree. Bring the whole mixture to a simmer. Start adding all the browned short ribs back into the pan. Cover and cook until the short ribs barely start falling off the bone, about 1 hour 30 minutes. Season with salt, pepper, cilantro and parsley; garnish with a lime wedge and serve.

Thanksgiving

Green Olive Tapenade 2 cups Spanish green olives 2 tablespoons capers 7 fresh Spanish marinated anchovy fillets 1 teaspoon lemon zest 1 teaspoon finely chopped parsley 1/2 cup olive oil Instructions: Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.

Thanksgiving

French Charcuterie Platter Jambon de Paris Jambon de Bayonne Saucisson de Lyon Saucisson en Brioche Fromage de Tete Pate on Croute Pate Provencal Pickles Mustard Sourdough bread Instructions: Arrange everything on a platter and serve.

New Year's Eve

Chicken Pot Pie 1 tablespoon olive oil 1 onion, chopped 1 pound Yukon gold potatoes, unpeeled and cut into 1/2-inch cubes 3 carrots, peeled and sliced 1/4-inch thick 8 ounces mushrooms, sliced 1 clove garlic, finely chopped 1/3 cup all-purpose flour 3 cups homemade chicken stock or reduced-fat low-sodium chicken broth, warmed 2 cups diced cooked chicken meat 1 tablespoon fresh tarragon leaves, chopped Coarse salt and freshly ground black pepper 1 disk Beginner's Pie Crust, recipe follows, or 1 sheet store-bought pie crust, refrigerated 1 1/4 cups all-purpose flour, plus more for rolling 1/2 teaspoon fine sea salt 4 tablespoons (1/2 stick) unsalted butter, chilled and cut into pieces 1/4 cup solid vegetable shortening, chilled and cut into pieces 3 to 8 tablespoons ice water Instructions: Heat the oil in a large skillet over medium-high heat. Add the onions and potatoes and cook until the onions are translucent, about 5 minutes. Add the carrots and mushrooms and cook, stirring occasionally, until the mushrooms are tender and have released their moisture, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and cook, stirring, for 1 minute. Add the warmed chicken stock and bring to a boil. Reduce the heat and simmer until thick and bubbly, about 7 minutes. Add the chicken meat and tarragon; taste and adjust the seasoning with salt and pepper. Transfer the chicken mixture to a large casserole dish; set aside to cool slightly. Heat the oven to 400 degrees F. Remove the pie crust dough from the refrigerator. Dust a clean surface lightly with flour and roll the dough out to form a 12- by 8-inch rectangle, about 1/8-inch thick. Transfer the dough to the top of the casserole dish. Press the dough onto the sides of the dish to seal the edges. Using a paring knife, cut several slits in the top of the crust to allow steam to escape while baking. Bake until golden brown, about 45 minutes. Let stand 10 minutes before serving. Combine the flour and salt in the bowl of a food processor fitted with the blade attachment. Add the butter and vegetable shortening and process until the mixture resembles coarse meal, 8 to 10 seconds. Add enough of the ice water, 1 tablespoon at a time, pulsing between additions, until the dough holds together without being sticky or crumbly. Remove the dough from the processor and shape it into a disk. Wrap in plastic wrap. Chill until firm and the moisture has distributed evenly, about 30 minutes. Dust a clean work surface and a rolling pin with flour. Place the disk of dough in the center of the floured surface. Starting in the center of the dough, roll to, but not over, the upper edge of the dough. Return to the center, and roll down to, but not over, the lower edge. Lift the dough, give it a quarter turn and lay it on the work surface. Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick. Wrap in plastic and refrigerate until ready for use.

Thanksgiving

BBQ Pork Panini Sandwich 3/4 cup white sugar 1 1/2 cups paprika 3 3/4 tablespoons onion powder 3 pound roast pork loin 4 tablespoon butter, room temperature 1 clove garlic, minced 4 French style sandwich rolls, sliced horizontally Dill pickle slices 1/4 pound sliced colby Cheddar cheese 1/2 cup barbecue sauce Instructions: For the dry rub: Mix the rub ingredients together in a bowl. Place pork in a roasting dish. Pat the rub seasoning into pork to cover. (Reserve any remaining rub in a container fitted with lid for up to 6 months.) Cover with plastic wrap and refrigerate to marinate for 1 hour. Preheat oven to 325 degrees F. Place roast pork into oven and cook for 1 1/2 hours. When cooked, tent roast with foil so juices will settle. Slice thin. Preheat your panini press. In a small bowl mix the butter and the garlic. Butter the sandwich bread. Divide the pork, pickles, cheese and barbecue sauce evenly between the bread. Place the sandwiches in the panini press and close the lid. Grill the sandwich until the bread is toasty and the cheese is melted. Slice on a diagonal and serve warm.

4th of July

Whiskey Barbecued Flank Steak 1 flank steak, about 2 lbs., trimmed of fat and sinew 1 onion, sliced thin 2 teaspoons mesquite spice mix 2 tablespoons cider vinegar 2 tablespoons brown sugar 1 jar smoky style barbecue sauce (1/4 cup for marinade, 1 cup to add later) 2 dashes hot sauce 1/4 cup bourbon whiskey Instructions: Place flank steak in a pan to marinate. Mix all other ingredients in a bowl and rub all over steak. Let sit at least 1 hour (best if it sits overnight.) Heat up the grill. Remove excess marinade from meat and mix with 1 more cup of barbecue sauce. Simmer this for several minutes, then keep warm. Grill meat until medium-rare and let rest a few minutes. Slice flank steak across grain of meat into thin slices. Slather with sauce, and serve immediately. Accompany with baked beans and coleslaw.

Fourth of July

Farmer's Market Vegetable, Beef & Brown Rice Salad 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound) 1 teaspoon olive oil 2 cups asparagus pieces (2-inch pieces) 1 medium yellow squash, cut lengthwise in half, then crosswise into 1/4-inch thick slices 3 cups hot cooked brown rice 1 cup diced, seeded tomatoes 1 cup canned garbanzo beans, rinsed, drained 1/4 cup fresh basil, thinly sliced 1/2 teaspoon salt 1/4 cup olive oil 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 1 tablespoon honey 2 teaspoons fresh thyme, chopped 1/4 teaspoon salt 1/8 teaspoon black pepper Instructions: 1)Combine marinade ingredients in small bowl. Place beef steak and 1/4 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Reserve remaining marinade in refrigerator for dressing. 2)Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare (145°F) doneness, turning once. Remove; keep warm. 3)Heat oil in large nonstick skillet over medium-high heat until hot. Add asparagus and squash; cook and stir 7 to 8 minutes or until tender. Toss with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl. 4)Carve steak into thin slices. Serve over rice salad. To grill, place steak on grid over medium, ash-covered coals. Grill, uncovered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally.

Thanksgiving

Bacon Wrapped Duck Breast with Cranberry Duck Sausage 4 skinless boneless duck breasts, butterflied Salt and freshly ground black pepper 4 cups cooked spinach Caramelized Onion Petals, recipe follows 1/2 cup fresh cranberries 24 thin bacon slices 1/4 cup olive oil Cranberry Duck Sausage, recipe follows Cranberry Maple Syrup, recipe follows 1 tablespoon olive oil 2 Spanish onions, peeled and cut into quarters 2 tablespoons unsalted butter Salt and freshly ground black pepper 1 cup chicken stock 1 pound ground duck meat 1/4 cup sun-dried cranberries, finely chopped 1 teaspoon chopped fresh thyme Salt and freshly ground black pepper 1 package pork casings, soaking in warm water 2 tablespoons olive oil 2 teaspoons unsalted butter 1 cup pure maple syrup 1/4 cup dried cranberries 1 vanilla bean, split Instructions: Working with 1 duck breast at a time, spread a butterflied breast skin down on a work surface. Sprinkle the breast with salt and pepper. Place the cooked spinach down in a thin layer along the center the breast. Then top with a row of Onion Petals, followed by a row of cranberries in the center of the breast. Fold the duck breast meat over onto itself to form a roll. Place 4 lengthwise overlapping slices of bacon on the work surface and place 2 slices perpendicular to the 4 slices so they overlap by 1-inch to form a cross. Place the duck breast in the center, parallel to the 2 bacon slices, fold the bacon over the duck, and then roll it up to make a neat package. Repeat with the remaining duck breasts. Preheat the oven to 375 degrees F. Heat the olive oil over medium heat in a large ovenproof saute pan. Carefully place the bacon wrapped duck breast in the pan and cook on all sides for about 6 minutes to render and brown the bacon. Drain off most of the fat from the pan and put into the oven to finish the cooking, 15 to 20 minutes. Remove the pan from the oven and let the duck breast rest for 5 to 8 minutes before slicing. Slice each duck breast into 4 even slices. Place the sliced duck breast on the plate with the Cranberry Duck Sausage. Drizzle with the Cranberry Maple Syrup. Preheat the oven to 350 degrees F. In a medium saucepan, heat the olive oil over high heat. Carefully place the onions in the pan cut-side down. Cook until golden brown, 2 minutes on each side. Add the butter and continue to cook the onions in the foaming butter for about 4 minutes. Season with salt and pepper. Add the chicken stock and place the pan in the oven for 20 minutes. Remove from the oven and let cool. In a large mixing bowl, add the ground duck meat, sun-dried cranberries and thyme, and mix well. Sprinkle with salt and pepper. Place the sausage mixture into a piping bag. Find the end of the casing and slip it over the end of the piping bag and push the casing over the tip of the piping bag so that it forms an accordion-like pleat. Keep the casing wet throughout this process (keep dipping your hands in warm water). Applying pressure to the piping bag with one hand, stuff the casing with the sausage. As a sausage is formed, make links by twisting the sausage, and then pipe again. Regulate the flow of the sausage into the casing by applying different amounts of pressure to the piping bag. This will determine how tightly packed the sausage is; if you try and pack the sausage too tightly the casing will burst. If the casing does burst, tie it off at that point and start again. In a cast-iron skillet over medium heat, add the oil and sausages. Cook evenly on all sides until golden brown, about 6 minutes. In a small saucepan, melt the butter over medium heat. Add the maple syrup, cranberries and vanilla bean and cook for 5 minutes. Remove from heat and let steep for 10 minutes.

Thanksgiving

Tomato and Grilled Corn Salad with Almond Vinaigrette 2 tablespoons sliced almonds 2 teaspoons harissa paste 4 cloves garlic, thinly sliced 3 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar 2 shallots, thinly sliced Juice of 1 lime 1 cup grilled corn kernels 2 tablespoons torn fresh mint leaves 2 tablespoons torn fresh Italian parsley 1 tablespoon capers, rinsed 1 jalapeno, thinly sliced 1/2 teaspoon salt Freshly ground pepper 6 heirloom tomatoes, roughly chopped (about 2 1/2 pounds) 1/2 cup crumbled goat cheese Instructions: For the vinaigrette: Combine the almonds, harissa and garlic in a small saute pan over medium heat and saute for 3 minutes. Remove from the heat. Whisk together the olive oil, vinegar, shallots and lime juice in a separate bowl, and then whisk in the almond-harissa mixture. For the salad: Toss together the corn, mint, parsley, capers and jalapenos in a large bowl. Season with the salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with the goat cheese and serve immediately.

4th of July

Greek Vegetable Stew 2 tablespoons oil 2 onions, chopped 1 pound green string beans, broken in half 1 package frozen or fresh spinach 4 cups water 6 zucchini, chunked 4 yellow squash, chunked 2 cups celery leaves 4 tomatoes, quartered 1 teaspoon salt 8 slices lemon 1 tablespoon dried oregano 3 tablespoons fresh basil 2 cloves chopped garlic 2 tablespoons lemon juice Instructions: Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. Add oregano & garlic. Cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl.

Easter

Chile Relleno with Chorizo, Black Beans, Salsa Verde and Lime Crema 5 tomatillos 1 jalapeño, stem removed 1 onion, half sliced into rounds and the other half diced 4 cloves garlic, minced 1 small bunch cilantro, stems separated and minced and leaves coarsely chopped Juice and zest of 3 limes Kosher salt 2 tablespoons extra-virgin olive oil 4 links fresh chorizo, casing removed One 15-ounce can black beans, drained and rinsed 2 cups grated pepper jack cheese 3 large eggs 4 poblano peppers 2 cups all-purpose flour Canola oil, for frying 1/2 cup Mexican crema 2 tablespoons grated cotija cheese Instructions: To make the sauce, preheat a large cast-iron pan over medium-high heat. Add the tomatillos, jalapeño and sliced onions and cook, turning occasionally, until softened and blistered on all sides but not completely charred, 15 to 20 minutes. Remove from the pan and wipe out any charred pieces that may have stuck to the bottom of the pan; reserve the pan. Coarsely chop the tomatillos, jalapeño and onions and add to a blender along with half of the garlic, the cilantro leaves and the zest and juice of 2 limes. Blend the sauce until smooth. Season with salt. Heat a large saute pan with the olive oil over medium-high heat. Add the diced onions and saute until translucent, about 5 minutes. Add the other half of the garlic and the cilantro stems and saute until slightly softened and fragrant, 1 to 2 minutes. Add the chorizo and break it up with a spoon. Cook until browned, stirring occasionally, 5 to 7 minutes. Transfer to a large bowl and allow to cool slightly. Add the black beans, pepper jack cheese, 1 egg and salt to taste. Mix to combine. Place the poblanos on an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Remove the skin from the pepper and wipe off any excess black char. Make a small slit lengthwise down the center of one side of the poblanos, being careful not to cut all the way through. Remove the seeds and ribs. Stuff each pepper with some of the filling, being careful not to overfill the peppers or else they will burst while frying. Close up the pepper by securing it with toothpicks. Separate the remaining 2 eggs into two large bowls. Add a pinch of salt into each bowl. Whip the egg whites with a hand mixer until stiff peaks form, 2 to 3 minutes. Beat the egg yolks for about 30 seconds until well incorporated, then pour the yolks into the bowl with the egg whites and continue to beat until combined for another minute. To a third bowl, add the flour. Dip the stuffed poblanos into the egg mixture first, and then into the flour. If you feel like the stuffed poblano is not well coated, you can do a double dredge. Fill the reserved cast-iron pan with 2 inches of canola oil. Heat over medium-high heat until the oil shimmers. Test the oil with a little flour and, if it sizzles, it's ready. Gently lay a dredged poblano into the oil and fry on the first side until golden brown and crispy, 3 to 4 minutes. Flip, then fry for another 3 to 4 minutes. Remove to a paper-towel-lined plate, season immediately with salt and allow to drain. Transfer to a sheet tray lined with a rack so they don't get soggy. Remove the toothpicks before serving. Mix together the crema and juice and zest of the remaining lime in a small bowl. Set aside. To serve, spoon some of the green chile sauce onto the bottom of the plate. Lay the fried poblano over the top of the sauce. Garnish with the cotija cheese. Spoon some of the lime crema alongside the fried chile.

Thanksgiving

Gingerbread Cake Softened unsalted butter, as needed 1 cup vegetable oil, like soy, peanut, or corn 1 cup sugar 1 cup unsulphured molasses 1 to 2 tablespoons minced crystallized ginger 2 large eggs, at room temperature, lightly beaten with a fork 3 cups unbleached all-purpose flour 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon fine salt 1/4 teaspoon ground cloves 1 cup water 1 tablespoon baking soda Serving suggestions: Whipped cream or vanilla ice cream Instructions: Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F. In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth. In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined. In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

Holiday Season

Fruit Kabobs with Strawberry Cream Cheese Yogurt Dip 1 1/2 cups cantaloupe chunks 1 cup fresh blackberries 8 ounces fresh strawberries, halved if large 1/2 fresh pineapple, cored and cut into bite-size chunks 3 kiwis, peeled and cut into bite-size pieces One 8-ounce package cream cheese, at room temperature 8 ounces fresh strawberries, stemmed 4.4 ounces vanilla whole milk yogurt, such as Siggi\u2019s 3 tablespoons honey Instructions: For the fruit kabobs: Thread the fruit onto eight 12-inch metal or wooden skewers. Chill until ready to serve. For the strawberry cream cheese and yogurt dip: Put the cream cheese, strawberries, yogurt and honey in a food processor and pulse until the strawberries are minced and the mixture is smooth. Serve with the kabobs.

4th of July

Hummingbird Cake 2 1/2 cups all-purpose flour 2 cups cake flour 3 cups sugar 1 1/2 teaspoons kosher salt 1 tablespoon ground cinnamon Pinch of ground nutmeg Tiny pinch of ground cloves Tiny pinch of ground cardamom 1 1/2 teaspoons baking soda 2 cups vegetable or olive oil 4 extra-large eggs plus 2 egg yolks 1/2 cup buttermilk 2 teaspoons pure vanilla extract One 12-ounce can crushed pineapple, drained 2 1/2 cups mashed-up overripe bananas 1 1/2 cups toasted chopped pecans Cream Cheese Frosting, recipe follows Sliced maraschino cherries, for garnish, optional Pineapple rings, optional 4 cups powdered sugar One 8-ounce package cream cheese, at room temperature 2 sticks (1 cup) butter, softened 1 tablespoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Grease with butter and dust with flour three 9- or 10-inch round cake pans. In a medium bowl, whisk the flours, sugar, salt, spices and baking soda. In a big bowl, whisk the oil, eggs, egg yolks, buttermilk, vanilla, pineapple and bananas really well. Add the flour mixture into the wet mixture and whisk gently until there are no lumps. Fold in 3/4 cup of the pecans. Divide the batter among the pans, scraping all the batter from the bowl with a rubber spatula. Bake for 35 to 50 minutes, depending on your oven. Be advised: This is a dense, moist cake and you'll be tempted to overbake it. Try not to. Once you start seeing color on top, keep pressing the top of the cake. When it's firm, it's done. Turn out the cake layers onto a wire rack and let them cool completely. Frost with cream cheese frosting and garnish with the remaining 3/4 cup pecans and--if you're feeling very Southern--sliced maraschino cherries. You can even brulee some pineapple slices for the top of the cake. In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients. Whip on low speed for a while. When the sugar is incorporated, turn the mixer speed up and beat until smooth, scraping the sides of the bowl often. To spread, use the frosting at room temperature, but store it covered in the fridge. Rewhip cold frosting before using it.

Halloween

Passion Banana Dacquoise 1/4 cup plus 2 1/4 teaspoons almond flour 2 tablespoons plus 1/2 teaspoon cake flour 1/4 cup egg whites 2 tablespoons plus 1 teaspoon sugar Shredded, sweet coconut Powdered sugar 2 egg yolks 1/4 teaspoon vanilla 1 tablespoon plus 2 teaspoons sugar 6 tablespoons plus 1 1/2 teaspoons milk 3 tablespoons plus 1 teaspoon heavy cream 2 sheets gelatin 1/4 cup cold water 3/4 cup plus 2 teaspoons heavy cream 2 egg yolks 2 tablespoons water 2 tablespoons sugar 3 ounces white chocolate 1/4 cup plus 1 tablespoon passion fruit puree 2 tablespoons plus 1 1/2 teaspoon sugar 2 tablespoons plus 1 teaspoon water 1 sheet gelatin 3 tablespoons plus 1 teaspoon passion fruit puree 3/4 cup plus 1 tablespoon neutral glaze (mixture of water, sugar and pectin) 3 tablespoons plus 1 teaspoon water 1 tablespoon plus 2 teaspoons sugar 1/2 cup pabana puree (mixture of mango, banana and passion fruit, available at gourmet/specialty stores) 1 teaspoon cornstarch 1 tablespoon cold water Instructions: Preheat the oven to 350 degrees F. For the Macaroons: Sift together the flours. Whisk the egg whites, slowly adding the sugar, until they form firm peaks. Fold in the dry ingredients. Place the mixture into a pastry bag and pipe into 2 1/2-inch mounds onto a parchment-lined baking sheet. Top with shredded coconut. Bake for about 20 minutes. Dust with powdered sugar. For the Sauce Anglaise: Combine the egg yolks, vanilla and 1 tablespoon of the sugar in a small bowl and set aside. In a small saucepot over medium heat, scald the milk, heavy cream, and the remaining sugar. Temper the yolk mixture using a small amount of the scalded liquid, then add the tempered yolks into the saucepot with the rest of the liquid. Over medium heat, stir this mixture constantly using a heat-resistant spatula or wooden spoon until the mixture has thickened enough to coat the back of a spoon; this should take approximately 1 minute. Be careful that the mixture does not come to a boil. Strain the mixture into a metal bowl which is sitting in an ice bath. Let cool completely, stirring occasionally, until ready to serve. For the Mousse: In a very small metal bowl or 1 cup glass measure, sprinkle the gelatin into 1/4 cup cold water to soften, and set aside. Place the heavy cream into a large bowl and whip using a hand mixer until soft peaks are formed. Set aside in the refrigerator. Place the egg yolks in a 2-quart mixing bowl and set aside. In a 1/2 quart sauce pot, combine the 2 tablespoons of water and sugar, and bring to a boil. Cook until the mixture reaches the soft ball stage, about 248 degrees F on a candy thermometer. Start beating the egg yolks on medium speed, and slowly add in the sugar syrup. Beat until the mixture is thick and cool. Melt the white chocolate in a bowl over a double boiler over simmering water. Remove the bowl of melted chocolate and set aside, keeping it warm. If you used a metal bowl for the gelatin, melt the gelatin over the same simmering water, otherwise, melt the gelatin in the microwave. Temper the gelatin using some of the beaten egg yolk mixture, then add this back into the egg yolk mixture and mix well. Working quickly to prevent lumps from forming, fold a small amount of whipped cream into the warm chocolate. Then fold in the egg yolk and gelatin mixture. Fold in the remaining whipped cream. For the Gelee: Combine the passion fruit puree, sugar and 2 tablespoons of the water in a pot and bring to a boil until combined. Set aside. Soak the gelatin in a bowl with the remaining 1 teaspoon of water and add it to the mixture when softened. Let everything cool. For the Glaze: Bring all of the ingredients to a boil until well combined, then let cool slightly keeping warm for service. When serving, you do not want the mixture to be so warm as to melt the mousse. For the Pabana Sauce: Combine sugar and pabana puree in a small pot and bring to a boil. Remove from the heat. Mix together the cornstarch and water, then add this to the puree. Return the mixture to medium heat and let simmer for about 5 minutes. To serve: In individual 4-ounce dome shaped molds, place a serving white chocolate mousse about 3/4 of the way up. Add passion gelee into the center of the mousse, then place a macaroon on top. Place the mold in the freezer until it is completely frozen. Unmold the dessert, and dip the rounded part into the soft glaze. Drizzle the pabana sauce around the plate, and place the dome in the center of the serving plate.

Mardi Gras

Rhubarb Pie The crust: (makes two 12-inch galettes) 3 cups unbleached all-purpose flour (scoop and sweep the flour) 3/4 teaspoon salt 1 tablespoon sugar 4 ounces unsalted butter, cut into 1/2-inch pieces and refrigerated 4 ounces lard, cut into 1/2-inch pieces and frozen 1 egg 5 1/2 tablespoons ice-cold water 1 teaspoon apple cider vinegar 6 cups rhubarb, stems removed and cut into 1-inch pieces 2 cups cherries or raspberries 1 1/2 cups sugar (our pie was pretty tart, so add more if you like it sweet), plus more for sprinkling over the top 4 tablespoons cornstarch 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 3 tablespoons unsalted butter Egg wash (1 egg whisked with 1 tablespoon water) Instructions: To make the crust: Have all of your ingredients ready and chilled. Combine the flour, salt and sugar in a food processor. Add the butter and lard. Use the food processor to work the butter and lard into the flour. Work the fats into the flour until it starts to stick together when squeezed, but you want to keep some of the fat in pea-size pieces. If it is too soft and it won't stay in pieces, place the bowl in the freezer for about 15 minutes and then try again. Whisk the egg, add it along with the water and vinegar to the flour/lard mixture. Stir this with your hand or a wooden spoon, but be very gentle. The goal is to keep the pea-size chunks of fat intact. It will start to look shaggy and not dry. It should hold together when you squeeze it in your hand. Gently knead the dough into a ball. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight. Preheat oven to 425 degrees F with the rack on the bottom shelf. In a large bowl, toss together the rhubarb, cherries, sugar, cornstarch and spices. Roll out one of the circles of dough and drape it into the pie plate. Place the filling in the pie shell. Break the butter up into several pieces and put it over the filling. Weave the lattice over the top. Crimp the edges. Brush the top with egg wash. Sprinkle generously with sugar. Place the pie on a baking sheet, just in case the juices bubble over. Bake for 30 minutes. Reduce the heat to 350 degrees F, bake until the juices are bubbling and translucent, and the fruit is very soft. This can take up to 1 1/2 hours. If the top crust starts to get too much color, tent the pie loosely with foil. Allow the pie to cool so the juices set enough to cut the pie. Enjoy with ice cream.

Thanksgiving

Pasta Salad with Tomatoes, Cucumbers and Grilled Green Onion-Crushed Olive Vinaigrette 1 bunch scallions 1/3 cup plus 2 tablespoons extra-virgin olive oil 8 ounces fusilli pasta 4 tablespoons Chardonnay vinegar 1 tablespoon Dijon mustard Sea salt and freshly cracked black pepper 2/3 cup kalamata olives, pitted and chopped 1/2 cup cherry tomatoes, halved 1/4 red onion, finely diced One 6-ounce piece provolone cheese, diced 1/4 cup fresh dill, chopped 1/4 cup fresh parsley, chopped 2 cups baby arugula Instructions: Preheat a grill to high. Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely. Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions. In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat. When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine.

4th of July

Coffee Granita with Whipped Cream 2 cups strong brewed espresso or coffee, warm 2/3 cup sugar 2 tablespoons coffee liqueur 1 1/2 teaspoons vanilla extract Whipped cream, for serving Fresh mint leaves, for serving Instructions: Mix together the espresso, sugar, coffee liqueur and vanilla extract in a medium bowl until the sugar is completely dissolved. Pour the liquid into an 8-inch square glass baking dish and freeze. Every 30 minutes, remove the dish from the freezer and use a fork to scrape and break up the ice crystals. Repeat until the mixture is thoroughly frozen, about 4 hours. Spoon the granita into small glasses, dollop with the whipped cream and garnish with a mint leaf. Serve immediately.

Summer

Lingiune with Clam Sauce 1/2 cup water 4 garlic cloves, finely chopped 1/4 cup olive oil 1/4 cup finely chopped parsley Pepper 2( 9-ounce) packages of fresh linguine or 1/2 pound dried Instructions: In a 4-quart pot, steam the clams in the water until they are all open, about 10 minutes. Scoop out the clams and remove the top shell from each one. Gently cook the garlic in olive oil in a saucepan for 4 minutes and carefully pour in the clam-cooking liquid, leaving the sand behind in the pot. Add the parsley and season with freshly ground pepper to taste. Put the clams in the same sauce and cover to keep the warm. Boil and drain the pasta, divide among hot bowls, and ladle on the calms with their sauce.

Easter

Fig, Bacon and Frisee Salad 4 ounces thick-cut bacon, cut into 1/2-inch pieces 1 small shallot, halved and thinly sliced 2 tablespoons red wine vinegar 4 ounces frisee, roughly torn Kosher salt, to taste Freshly ground black pepper 12 small very ripe purple figs, stemmed and halved Instructions: Put the bacon in a medium skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon renders its fat and is crisp but not dry, about 12 minutes. Using a slotted spoon, transfer the bacon to a mixing bowl. Reserve 2 tablespoons of the bacon drippings; discard the rest. Add the shallot to the hot skillet and cook, stirring, until softened, another 3 minutes. Turn the heat to low and add the vinegar, stirring to scrape up any browned bits from the bottom of the pan. Stir into the bacon. Add the frisee to the bacon mixture and toss to coat with the bacon drippings. Taste, season with salt, if necessary, add a very generous amount of black pepper and toss again. Now add the figs and toss. Transfer to a large platter and serve immediately.

Thanksgiving

Chicken Parm Waffle 2 eggs 1/2 cup milk 3 ounces shredded pecorino 1 1/2 tablespoons sea salt Pinch freshly ground black pepper 1/2 pound angel hair pasta, partially cooked One 28-ounce can crushed tomatoes One 7-ounce can tomato paste 2 tablespoons olive oil Salt 3 large eggs, separated 16 ounces 2 percent milk, heated to 100 degrees F, plus additional as needed 2 ounces lemon juice 1 tablespoon unsalted butter, melted and cooled 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon baking soda Peanut or vegetable oil, for frying 1 boneless, skinless chicken breast, cut into sixths 1 1/2 ounces breadcrumbs 1 1/2 tablespoons paprika 1 1/2 tablespoons salt 1/2 tablespoon cayenne pepper Pinch black pepper Garlic powder, to taste 6 slices part-skim mozzarella Instructions: For the pasta waffle: Preheat a waffle iron to medium heat. Mix eggs, milk, pecorino, salt, black pepper and angel hair pasta in a medium bowl. Ladle into waffle iron (this will fit neatly in two 7-inch Belgian waffle compartments) and cook until brown, 6 to 8 minutes. For the tomato sauce: Blend tomatoes, tomato paste, olive oil and salt in a bowl. For the batter: Beat the egg whites in a large bowl until slightly foamy, then combine the milk with the whites, whisking constantly. Add lemon juice. In a separate bowl, whisk together slightly beaten egg yolks and butter until smooth. Whisk into the milk mixture. Whisk together the flour, salt, sugar and baking soda in a large bowl, then add in thirds to the milk mixture. Adjust consistency with milk as needed to make a thick batter. For the chicken tenders: Heat oil in a deep-fryer to 325 degrees F. Dunk the chicken pieces in batter. Stir together the breadcrumbs, paprika, salt, cayenne, black pepper and garlic powder in a bowl. Remove the chicken from the batter and coat in the spice mixture. Fry the tenders until golden brown, about 6 minutes. Heat the cooked tenders on a hot griddle and top with mozzarella, then melt under a lid. Spread sauce on the pasta waffles, then top each with some chicken and mozzarella.

Thanksgiving

Dragon Fruit Margarita One 3.5-ounce frozen packet dragonfruit (pitaya) puree 3 tablespoons fresh lime juice 3 tablespoons blanco tequila 1 tablespoon amber agave 1 tablespoon triple sec 1 cup ice Instructions: Add the contents of the dragon fruit packet to a high-power blender along with the lime juice, tequila, agave and triple sec. Blend until the mixture is homogeneous, about 30 seconds, scraping down the sides as needed. Add the ice and blend until the ice is crushed and the mixture is smooth and pourable, about 20 seconds more.

New Year's Eve

Summer Dinner Salad 3 tablespoons red wine vinegar 2 teaspoons Dijon mustard Kosher salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil, plus more for brushing One 15 1/2-ounce can cannellini beans, rinsed and drained 1/4 cup pitted black olives, such as Niçoise, coarsely chopped 1 medium red bell pepper, sides removed in 4 planks 1 medium zucchini (about 8 ounces), cut on the bias into 1/4-inch-thick slices 1 medium yellow squash (about 8 ounces), cut on the bias into 1/4-inch-thick slices 1 small Italian eggplant (about 8 ounces), sliced 1/4-inch thick 1 medium red onion, sliced into 1/2-inch-thick rings 1 tablespoon rosemary leaves, finely chopped Eight 1/2-inch-thick slices baguette 6 ounces goat cheese, cut into 4 rounds 8 cups loosely packed mixed baby greens Instructions: Prepare a grill for medium heat. Whisk the vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper together in a large serving bowl. Whisk in the oil to make a smooth dressing. Remove about 2 tablespoons of the dressing to a small bowl. Add the beans and olives to the serving bowl and toss well. Let marinate while you grill the vegetables. Spread the peppers, zucchini, yellow squash, eggplant and onion on a baking sheet. Season with salt and black pepper. Stir the rosemary into the dressing in the small bowl and brush on the vegetables. Grill the vegetables, turning occasionally, until charred on both sides and just tender, 8 to 9 minutes for the onions, 7 to 8 minutes for the eggplant and peppers and 5 to 6 minutes for the zucchini and yellow squash. Transfer the vegetables as they're cooked to a cutting board. Cut the peppers into thick strips. If the eggplant slices are large, cut them in half. Separate the onion into individual rings. Grill the baguette slices, turning occasionally, until crisp on the edges and slightly charred, 3 to 4 minutes. Remove from the grill and lightly brush with olive oil on both sides. Season with salt and black pepper. While the baguette grills, place the goat cheese rounds on a piece of foil and warm them on the grill just until the cheese begins to soften, 1 to 2 minutes. Add the grilled vegetables and mixed greens to the serving bowl and toss to combine. Arrange the baguette toasts around the bowl in pairs and top each pair with a round of warmed goat cheese.

4th of July