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Confetti Crusted Cheese Rounds 2 pounds soft goat cheese 2 tablespoons finely chopped parsley 2 tablespoons fresh chives, snipped 2 tablespoons fresh thyme leaves 1 tablespoon cracked black pepper 2 teaspoons paprika 2 teaspoons curry powder Instructions: Line a baking sheet with waxed paper. Form 1 tablespoon of goat cheese into a small ball. Place on baking sheet. Continue with remaining cheese. Refrigerate for 10 minutes to set. Place the parsley, chives, thyme, on separate plates. Roll about 6 balls in each of the herbs to coat and set aside. Put pepper, paprika and curry powder on separate plates. Roll about 6 balls each on the spices to make a thin band of spice around each ball. Continue until all cheese is used. Refrigerate until r

New Year's Eve

Coleslaw 1 cup mayonnaise 1 cup sour cream 1/2 cup sugar 1/2 cup lemon juice 2 small pinches salt 2 teaspoons ground mustard 2 healthy pinches parsley flakes Freshly ground black pepper 4 quarts roughly chopped cabbage 1 quart julienne carrots, cut in half Instructions: In a large serving bowl, combine the mayonnaise and sour cream. Add the sugar, lemon juice, salt and ground mustard. Mix well. Add the parsley and pepper, to taste. Stir in the cabbage and the carrots. Refrigerate until ready to serve. Serve cold.

Thanksgiving

Spinach and Feta Spanakopita One 10-ounce package frozen spinach, thawed and drained 1 stick (1/2 cup) unsalted butter 1 clove garlic, minced 1/2 teaspoon freshly grated nutmeg 2 cups crumbled feta cheese (about 8 ounces) 1 tablespoon fresh lemon juice 1/2 teaspoon cracked black pepper 1 large egg, beaten 10 phyllo sheets, thawed if frozen Instructions: Preheat the oven to 350 degrees F. Thoroughly squeeze any excess water from the thawed spinach, removing as much liquid as possible. Coarsely chop. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant and golden brown. Add the spinach and nutmeg, sauteing for 1 to 2 minutes. Remove from the heat and mix in the feta, lemon juice, cracked black pepper and egg to thoroughly combine. Allow the filling to cool. Melt the remaining butter over medium heat in a small saucepan. Cool slightly. Cover the stack of phyllo sheets with a clean damp kitchen towel. Working with the long side of the phyllo sheet nearest you, take 1 sheet from the stack and brush the entire surface with butter. Top with another phyllo sheet, brushing with more butter. Cut crosswise into five 2 1/2 to 3-inch strips. Place 2 teaspoons filling in the corner of each strip. Just like you would fold a flag, fold the corner of phyllo over to enclose the filling, forming a triangle, and continue folding the entire strip. Ending with the seam-side down, place the triangles on a large baking sheet and brush the tops with butter. Follow the same steps with the remaining ingredients. Space evenly on a sheet tray and bake until golden brown, about 25 minutes. Remove from the oven and transfer to a wire rack to cool slightly.

Thanksgiving

Sesame Brittle Vegetable oil 1/2 cup water 2 cups sugar 1/4 teaspoon cream of tartar 1 cup light corn syrup 2 tablespoons unsalted butter 3/4 cup toasted sesame seeds 1 teaspoon baking soda Instructions: Generously oil a sheet pan (preferably one with sides) measuring at least 11 by 17-inches with vegetable oil. In a medium-sized heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 340 to 350 degrees. The color should be deep golden brown. Remove from the heat and whisk in the butter, then mix in the sesame seeds and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with the back of a wooden spoon, to about a 1/4-inch thickness. For thinner brittle, place a silpat on top and roll to desired thickness while it's still warm. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, wearing white gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container. To rewarm, place in a 350-degree oven.

Halloween

Morton Bay Bug Salad with Mango-Ginger Dressing 1 gallon water 2 tablespoons salt 1 Morton Bay Bug (1 1/4 pound lobster may be substituted), cooked and chopped 1 mango, peeled, deseeded, diced 1/2 tablespoon peeled and chopped ginger 1 red chile, chopped 2 lemons, juiced 1 cup extra-virgin olive oil Salt and pepper 4 cups spring greens Instructions: Bring 1 gallon of water to boil with 2 tablespoons of salt. Add bay bug (or lobster) and boil for 12 minutes. Drain water and chill. Separate claws and tail and discard body. Crack shells of claws and tail and remove meat. Dice the meat. In a blender, combine mango, ginger, chile, and lemon juice. Blend while slowly drizzling in olive oil. Season with salt and pepper. In mixing bowl, combine bay bugs (or lobster) and spring greens. Add dressing. Toss and serve.

Thanksgiving

Slow-Cooker Italian Meatballs Two 28-ounce cans whole plum tomatoes One 6-ounce can tomato paste 3 tablespoons extra-virgin olive oil 1 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 3 cloves garlic, crushed and peeled 2 bay leaves Kosher salt 1 small onion, cut into chunks 1 small carrot, cut into chunks 1 celery stalk, cut into chunks 1/2 cup fresh Italian parsley leaves 2 cloves garlic, crushed and peeled 1 pound 90 percent lean ground beef 1 pound ground pork 2 large eggs 3/4 cup Italian seasoned breadcrumbs 1/2 cup grated Parmesan Kosher salt Instructions: For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt. For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.

Thanksgiving

Zabaglione 6 large egg yolks 1/2 cup sugar 1/2 cup Marsala Pinch kosher salt Fresh berries, for serving, optional Instructions: Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat. Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt. Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer. Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.

Easter

The Sage Council 1.5 ounces fresh cut strawberries 1.5 ounces fresh blueberries 1 bunch fresh mint 1 ounce agave nectar 6 ounces dry gin 1 ounce lime juice Instructions: Add the fruit, mint and agave to a large pitcher and muddle. Add ice, gin and lime juice and stir. Serve over ice.

Thanksgiving

Bulk Make-Ahead Smoothies 4 cups unsweetened almond milk, or any other dairy or nondairy milk 4 bananas, peeled, sliced and frozen 1 1/3 cups frozen spinach 1 cup lightly packed mint leaves (from about 1 large bunch) 1/4 cup unsweetened cocoa powder 1/4 cup honey 1/4 cup cacao nibs, plus more to garnish Pinch kosher salt Dash peppermint extract 4 cups unsweetened almond milk, or any other dairy or nondairy milk 2 2/3 cups frozen blueberries 4 bananas, peeled sliced and frozen 1 cup plain yogurt 1 cup raw almonds Instructions: For the mint, chocolate and banana smoothies: Place all the ingredients in an 8-cup blender and blend on high speed until smooth. If necessary, divide the ingredients in half and blend in two batches. Divide the smoothie into four 2-cup airtight containers and store in the freezer for up to 3 months. For the blueberry, banana and yogurt smoothies: Place all the ingredients in an 8-cup blender and blend on high speed until smooth. If necessary, divide the ingredients in half and blend in two batches. Divide the smoothie into four 2-cup airtight containers and store in the freezer for up to 3 months. To serve either smoothie, the day before you want to enjoy one, defrost a serving in the refrigerator. Alternatively, if you freeze the smoothies in microwave-safe containers, remove the lid and microwave for 30 seconds at 50% power. Remove from the microwave and stir the smoothie; if it\u2019s still too frozen, continue microwaving at 50% power in 10-second increments until your smoothie is the right texture. You should still have a cold, semi-frozen smoothie; just make sure to continuously check it so it doesn\u2019t warm up. Place the thawed smoothie in a glass or to-go container. For the mint chocolate smoothie, stir in additional cacao nibs to give it extra texture. Serve immediately.

New Year's Eve

Grilled Hanger Steak with Mushroom Demi-Glace 4 pounds trimmed hanger steak, cut into 8-ounce portions (hanger steak is a very tender cut of which there is only 1 per animal, aka hanging tender or bistro steak) Salt and pepper 1/8 cup vegetable oil 2 onions, finely diced 2 cloves garlic, finely chopped 1 1/2 pounds mushrooms, cleaned and sliced 2 cups Merlot wine 3 cups demi-glace Instructions: Heat grill and season meat on both sides with salt and pepper. In a 2-quart saucepan, heat oil and add onions, garlic and mushrooms, sauteing until translucent. Add wine and cook until reduced by half. Meanwhile sear meat on both sides, and grill to about 128 degrees F internal temperature on an instant-read thermometer for medium-rare. Remove meat from grill and let rest. Whisk demi-glace into wine reduction and adjust seasoning of sauce with salt and pepper, as needed. Spoon the sauce over the grilled steaks and serve.

Thanksgiving

Chicken Stew with Parsley Dumplings 1 teaspoon vegetable or olive oil 2 cups chopped onion 1 cup sliced carrots 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups 2 cups sliced mushrooms 1 cup frozen peas 1/2 teaspoon salt, divided 8 cups reduced-sodium chicken broth 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons chopped fresh parsley leaves 1/4 teaspoon pepper 1/2 cup buttermilk 1 tablespoon olive oil Instructions: In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes. Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.

Thanksgiving

Cardamom and Fennel Scented Carrots 1 pound carrots, sliced diagonally 1/3 cup water 1 tablespoon butter 2 tablespoons honey 1 teaspoon ground cardamom seed 1 teaspoon fennel seeds 1/2 teaspoon salt 1/2 teaspoon ground black pepper Instructions: Combine all of the ingredients in a pot and stir to coat the carrots evenly. Set over a medium flame and cook, stirring occasionally, for 6 minutes or until tender.

Halloween

Quick Steak with Pepper Relish 1/4 cup oil, plus more for the steak (I'm using olive) 1 pound potatoes, sliced (I'm using fingerlings) 2 cloves garlic, sliced 1 bell pepper, sliced (I'm using a red bell pepper) 1 onion, sliced (I'm using yellow) 2 tablespoons vinegar (I'm using sherry vinegar) 1 tablespoon chopped fresh flat-leaf parsley, optional 2 pounds thinly cut steak (think Steak-umm style; I'm using top sirloin) 1 tablespoon your favorite spice rub Salt and pepper Instructions: Heat a large skillet over medium heat and add the oil. When hot, add the potatoes and cook, stirring occasionally, for 2 minutes. Add the garlic, bell pepper and onion and continue to cook, stirring occasionally, until the vegetables are tender, 3 to 5 minutes. Remove from the heat, add the vinegar and parsley if using and transfer to a serving platter. Wipe out the skillet, then heat over high heat and add some oil. Season the steak with the spice rub. When hot, add the steak and cook to desired doneness, about 2 minutes per side. Season with salt and pepper to taste. Top the vegetables with the steak.

4th of July

Skirt Steak Fajitas with Peppers and Onions 1 pound skirt steak, sliced into 1 1/2-inch strips 3 tablespoons cumin powder 1 teaspoon smoked paprika Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 1 red bell pepper, sliced 1 inch thick 1 yellow bell pepper, sliced 1 inch thick 1 small yellow onion, sliced 1 inch thick 1/2 cup roughly chopped cilantro 12 fresh corn tortillas, warmed, for serving Queso fresco, for serving Pico de gallo, for serving 1 avocado, sliced Sour cream, for serving Instructions: Heat a plancha, large cast-iron skillet or cast-iron griddle pan over high heat. Toss together the steak, cumin, paprika, 3 tablespoons salt and 2 teaspoons pepper in a large bowl. Add the oil, red bell pepper, yellow bell pepper and onion and toss to coat. Cook the mixture, tossing occasionally, until the steak is done to medium and the vegetables are soft and tender, 9 to 13 minutes. Stir 1/4 cup of the cilantro into the mixture. Serve the mixture in the warm tortillas with queso fresco, pico de gallo, avocado and sour cream. Garnish with the remaining 1/4 cup cilantro.

Mexican Independence Day

Grilled Salmon with Red Wine BBQ Sauce, Hazelnut Butter and Cracked Wheat Salad with Grilled Vegetables 1/4 cup coarsely chopped toasted hazelnuts 1/4 cup coarsely chopped dried cherries 1 1/2 sticks unsalted butter, at room temperature Salt and freshly ground black pepper 1 cup medium-grind bulgur 2 1/2 cups boiling water Salt and freshly ground black pepper 1/2 red bell pepper 1/2 yellow bell pepper 1 zucchini, halved lengthwise 4 stalks asparagus, trimmed 1/2 pint cherry tomatoes 2 jalapeno peppers, grilled, peeled, and chopped with seeds Canola oil 1/2 cup freshly chopped flat-leaf parsley 1 teaspoon finely grated lemon zest 3 lemons, juiced 1/2 cup extra-virgin olive oil 2 tablespoons canola oil 2 shallots, finely chopped 1 clove garlic, finely chopped 2 cups red wine (recommended: Columbia Crest Merlot) 1 1/2 cups ketchup 3/4 cup water 2 tablespoons ancho chili powder 1 tablespoon paprika 1 heaping tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 1 chopped canned chipotle chile in adobo 2 tablespoons dark brown sugar 1 tablespoon honey 1 tablespoon molasses Salt and freshly ground black pepper 4 (6-ounce) skin-on salmon fillets Canola oil Salt and pepper Parsley leaves, for garnish Instructions: For the hazelnut butter: Combine all ingredients in a bowl of a food processor and mix until combined; season with salt and pepper. Transfer to a small bowl, cover and refrigerate for 30 minutes. Remove from refrigerator 15 minutes before using. For the salad: Heat the grill to high. Place the bulgur in a large bowl; add the boiling water, 2 teaspoons salt and 1/4 teaspoon pepper, stir and let sit at room temperature until tender, about 25 minutes. If any water remains, place in a fine sieve and press down on it. Put the vegetables in a large bowl, toss with a few tablespoons of canola oil and season with salt and pepper. Grill the vegetables on the grates of the grill in a single layer. Grill the peppers until charred on all sides, place in a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin, seeds and core and coarsely chop. Grill the zucchini for 3 to 4 minutes per side until slightly charred and just tender, about 4 minutes per side. Remove from the grill and cut crosswise into 1/2-inch thick slices. Grill the asparagus for 3 to 5 minutes per side or until just crisp tender. Remove from the grill and cut on the bias into 1/2-inch pieces. Grill the tomatoes until charred all over and just tender, about 5 minutes total. Place all of the vegetables, including the jalapeno and the parsley in the bowl with the cooked bulgur. Whisk together the zest, lemon juice, olive oil and salt and pepper in small bowl. Add the dressing to the salad and toss to combine. Let sit at room temperature until serving. For the Barbecue sauce: Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft, about 4 minutes. Add the wine, increase the heat to high and cook until reduced to about 1/2 cup. Add the ketchup and the remaining ingredients and cook until thickened and slightly reduced, stirring occasionally, about 20 minutes. Transfer to a bowl and let cool slightly. For the salmon: Heat grill to high, cast iron grill pan over high heat, or large nonstick saute pan over high heat. Brush salmon on both sides with canola oil and season with salt and pepper. Grill for about 4 minutes per side, brushing with some of the bbq sauce every 30 seconds. Remove from the grill, place on a platter and brush with more of the sauce. Serve on top of cracked wheat salad and place a tablespoon of the hazelnut butter on top of each salmon fillet. Garnish with parsley leaves and serve.

Thanksgiving

Chicken Chalupas 1 cup Tomato Salsa Cruda, recipe follows 4 chicken breast halves, bone in 1 chayote, peeled, cut in half, and center seed removed 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 8 corn tortillas, toasted crisp in the oven 1 head Romaine lettuce, cut in thin strips 2 ounces crumbled Cotija cheese 4 tablespoons nonfat sour cream 1/2 bunch cilantro leaves, chopped 4 Italian Roma tomatoes, cored and chopped 1 to 2 serrano chilies, chopped 1/4 small onion, chopped Juice of 1 lime 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400 degrees. Prepare the Tomato Salsa Cruda. Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes. Cool and remove the skin and bones from the chicken and tear into small strips. Cut the chayote into bite-size chunks. Toss the chicken and chayote with the Tomato Salsa Cruda and set aside. To assemble the chalupas, place two crisp tortillas on each plate, overlapping them. Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce. Garnish with the Cotija cheese, sour cream, and cilantro. In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Mix well. Store in a covered container, in the refrigerator, no more than 1 day.

Thanksgiving

(Web Exclusive) Round 2 Recipe: Farmhouse Hash Taquitos Nonstick cooking spray 1 cup extra Farmhouse Hash, recipe follows 1 teaspoon chili seasoning 3/4 cup shredded cheddar cheese 8 corn tortillas 1 tablespoon chopped fresh cilantro 1 tablespoon canola oil 1/2 medium yellow onion, diced 1 carrot, diced 2 stalks celery, diced 2 large red potatoes, small diced 1/2 pound sweet Italian sausage 1 teaspoon paprika 1 teaspoon chopped garlic 1/2 teaspoon red pepper flakes Salt and pepper 1 teaspoon white vinegar 4 eggs Instructions: Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and set aside. In a medium bowl combined leftover hash, chili seasoning and 1/2 cup of cheese, mix until well blended. Wrap tortillas in a damp towel and heat in the microwave on high for 30 seconds. Place 2 tablespoon of the hash and cheese mixture on the lower third of a corn tortilla. Roll the tortilla and place seam side down onto the prepared baking sheet. Top with remaining cheese and bake in oven for 15 to 20 minutes until crispy. Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes. Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.

New Year's Eve

Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula 1/2 cup extra-virgin olive oil 2 cloves garlic 1 sprig rosemary 1 small-medium firm eggplant, 8 slices 1/2-inch thick Salt and freshly ground black pepper 8 large pitas or flat breads, halved across 2/3 pound wedge blue cheese, 8 slices (recommended: Cambozola) 8 slices prosciutto 1 cup packed baby arugula Instructions: Heat grill pan to medium-high. Heat the olive oil in small pot over medium heat with garlic and rosemary to infuse flavor, 3 to 4 minutes. Brush eggplant with olive oil and season with salt and pepper, grill 2 to 3 minutes on each side to tenderize. Remove from heat. Make sandwiches on split flat breads of 2 slices each eggplant, blue cheese, prosciutto and a handful of arugula. Heat a dry skillet over medium heat. Choose a second skillet that can fit down inside the first and get a few heavy cans ready to weight skillets. When pan is hot, add 1 flat bread, weight down with second skillet and cans and cook 1 minute, flip, cook a minute more. Repeat process with remaining ingredients and serve.

Thanksgiving

Crispy Chicken Strips 3 pounds raw chicken breast tenders 1/4 to 1/2 cup buttermilk 3 cups all-purpose flour 2 to 3 teaspoons seasoned salt, such as Lawry's Seasoned Salt, or spices of your choosing Vegetable oil Dipping sauce, for serving Instructions: Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like). In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps. Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat. Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook. When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn. Serve with your favorite dipping sauce. Yum!

New Year's Eve

Lamb Chops with Fennel and Tomatoes 1 medium bulb fennel, trimmed and cut into 8 wedges 4 plum tomatoes, cored and halved lengthwise 2 tablespoons plus 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 cloves garlic, smashed 2 15-ounce cans cannellini or butter beans, drained and rinsed 2 tablespoons chopped fresh oregano or parsley 2 tablespoons grated parmesan cheese (optional) 4 5-ounce lamb chops, fat trimmed and bones frenched (ask your butcher to do this) Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with foil. Toss the fennel and tomatoes with 2 tablespoons olive oil and season with salt and pepper. Spread the vegetables on the baking sheet, with the tomatoes cut-side up. Roast until the tomatoes are soft and the fennel is golden, about 30 minutes, turning halfway through. Meanwhile, cook the garlic in the remaining 1 teaspoon olive oil in a medium saucepan over medium heat until golden, about 3 minutes. Add the beans and 2 1/2 cups water and cook, stirring occasionally, until the liquid thickens, about 15 minutes. Stir in the oregano and parmesan, if desired. Heat a grill pan over medium-high heat. Season the lamb with salt and pepper and grill until marked on the bottom, about 4 minutes. Flip and cook until just firm to the touch, 4 to 5 more minutes for medium-rare. Divide the beans among plates and top with the lamb and roasted vegetables.

Easter

Baby Spinach with Almonds and Golden Raisins 3 tablespoons sliced almonds 2 slices bacon, cut into 1/2-inch pieces 1 small shallot, chopped 2 tablespoons red wine vinegar 1 1/2 pounds baby spinach leaves 1/4 teaspoon Spanish smoked sweet paprika 1/4 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 1/4 cup golden raisins 1 tablespoon unsalted butter Instructions: Preheat the oven to 350 degrees F. Spread the almonds out on a rimmed baking sheet and toast until light brown and fragrant, about 8 minutes. Set aside. Cook the bacon in a large skillet over medium heat until brown and crispy, about 5 minutes. Remove the skillet from the heat and transfer the cooked bacon with a slotted spoon to a small bowl, leaving the drippings in the skillet. Return the skillet to medium heat, add the shallots and 1 tablespoon water and cook, stirring, until soft, about 3 minutes. Add the vinegar and cook until it is reduced and the shallots are glazed, about 3 minutes more. Add the spinach in batches, stirring to wilt before adding more. When all the spinach has been added, raise the heat to high, add the paprika, red pepper flakes, 1/4 teaspoon salt and a few grinds of pepper and cook, covered, for 2 minutes. Remove the lid, stir in the raisins, toasted almonds, reserved bacon and butter and serve.

Thanksgiving

Eggs in Purgatory with Sausage 1 tablespoon extra-virgin olive oil 1 pound sweet or hot Italian sausage, cut into 1-inch pieces 1 small onion, chopped 5 ounces ciabatta bread, cubed (about 5 cups) 2 cups marinara sauce 4 ounces provolone cheese, diced (about 1 cup) 1/4 cup shredded Parmesan cheese 1/2 cup fresh basil, torn 4 large eggs Kosher salt and freshly ground pepper Instructions: Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. Add the sausage; cook, stirring occasionally, until browned and almost cooked through, 4 to 5 minutes. Add the onion and cook, stirring occasionally, until softened and slightly golden, 2 to 3 minutes. Stir the bread into the sausage mixture and cook until lightly toasted, about 2 minutes. Add the marinara sauce and 2 cups water; bring to a simmer. Reduce the heat to medium (or move the skillet to a cooler part of the campfire). Stir in the provolone, 2 tablespoons Parmesan and 1/4 cup basil. Use the back of a spoon to make 4 shallow wells in the tomato mixture; carefully crack 1 egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 4 to 9 minutes. Sprinkle with the remaining 2 tablespoons Parmesan and 1/4 cup basil. Season with salt and pepper.

Halloween

Rosemary-Mint Pesto 1/3 cup lightly toasted pine nuts 3 cups loosely packed fresh mint leaves 1 teaspoon chopped garlic 1 teaspoon chopped fresh rosemary Kosher salt 1/2 cup coarsely grated Grana Padano 1/2 cup extra-virgin olive oil Instructions: Put the pine nuts in a food processor and pulse until finely ground. Add the mint, garlic, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the Grana Padano and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.

Thanksgiving

Prime-Time Pizza Dough 1 teaspoon sugar 1 tablespoon active dry yeast 2 tablespoons extra-virgin olive oil, plus more for the bowl 1 teaspoon fine sea salt 2 1/2 cups all-purpose flour, plus more for dusting Instructions: In the bowl of a stand mixer, dissolve the sugar in 1 cup warm water (110 degrees F to 115 degrees F). Sprinkle the yeast on top and let stand 10 minutes, or until foamy. Add the olive oil and salt, then use the dough hook to mix in the flour until the dough starts to come together. Allow the machine to knead the dough until smooth. (If you don't have a stand mixer, you can pulse the dough in a food processor until it is smooth and elastic. Or combine by hand in a large bowl.) Turn out the dough onto a floured board and knead 2 to 3 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour. Turn out the dough onto a lightly floured surface and divide it in half for 2 large pizzas, or into 4 pieces for small individual pizzas. Form into smooth, tight balls, cover loosely with plastic wrap or a well-floured kitchen towel and set in a warm place to rise again, 30 to 45 minutes. (If you're not using the dough right away, wrap tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month.) Set a pizza stone in the oven and sprinkle a pizza peel lightly with flour. (If you don't have a stone, you can bake your pizza on a pizza pan or baking sheet sprinkled with flour.) Preheat the oven to 500 degrees F. Press the dough with your fingers until it's as flat as possible, then drape it over both of your fists and gently pull the edges outward while rotating the crust. When the circle has reached the desired size and thickness, place it on the pizza peel (or on the prepared pan). Top the pizza as desired and slide it from the peel onto the hot stone (or transfer the pan to the oven). Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden. Guy's Favorite Topping Combos The French Pig (pictured above) Cooked pancetta, sauteed leeks and apple, brie, balsamic vinegar The Motley Que Pulled chicken, barbecue sauce, red onions, cilantro, fontina Spicy Hawaiian Canadian bacon, pineapple, red jalapeno, marinara sauce, mozzarella Au Naturel Parmigiano-reggiano, fresh rosemary, olive oil, cracked black pepper, sea salt

Thanksgiving

Pork Sausage with Herb Spaetzle 2 pounds pork shoulder, cut into 1-inch chunks 8 ounces fatback, cut into 1-inch chunks 6 cloves garlic, smashed 1 small bunch fresh sage, finely chopped 2 tablespoons kosher salt 1 tablespoon crushed red pepper 1/4 cup cold water 1/2 cup grated Parmesan Hog casings, rinsed with water run through them and stored in fresh water Extra-virgin olive oil, for sauteing 2 eggs 1/2 cup milk 1 1/2 cups all-purpose flour Kosher salt 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh marjoram 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh parsley Extra-virgin olive oil 1 head savoy cabbage, thinly sliced 1/4 cup white wine 4 tablespoons whole-grain mustard 1 tablespoon butter Instructions: For the sausage: In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the mixture through a meat grinder fitted with the die with the largest holes. Repeat so that all the meat goes through the grinder twice. Add the water and Parmesan and mix together. Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place. Place a generous amount of the sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with three fingers and letting the casing slip through your thumb and forefinger. Turn the machine on and fill the casings, being careful to avoid any air bubbles. Twist the casings to create evenly-sized 4-inch sausages. Tie the sausages with butcher's twine to keep them nicely sealed, then prick all over with a pin or skewer to allow steam to escape while cooking (you don't want to have a blow-out!). Place the sausage links into boiling water and parboil for 10 to 15 minutes. Remove from the water, reserving the sausage water for spätzle, and transfer sausages to a preheated saute pan slicked with oil. Saute until browned, about 6 minutes. For the spaetzle: Bring the sausage water back to a boil over medium heat. In a small bowl, whisk together the eggs and milk until homogeneous. Add the flour to a large bowl and make a well in the flour. Add a pinch of salt and then, with a fork, gradually combine the milk-egg mixture with the flour. Mix until just combined. Stir in half of the dill, marjoram, oregano and parsley (1/4 cup total). Place the batter in a colander set over the boiling sausage water. Using a rubber spatula or a spaetzle maker, push the batter through the colander and into the water. Boil the spaetzle until firm, 2 to 3 minutes. Drain and add to a preheated saute pan slicked with oil. Add the savoy cabbage, white wine and mustard and cook for 15 to 20 minutes. Finish with the butter. Serve 2 sausages to a plate with herb spaetzle on the side.

Thanksgiving

Crystal - Kibbe Recipe 1 pound ground round 1 medium green pepper, pureed in blender 1 medium onion, pureed in blender 1 tablespoon salt 1 teaspoon freshly ground black pepper 1 tablespoon ground cumin 2 tablespoons pine nuts, browned Oil, for frying 1 cup Number 1 cracked wheat, rinsed in cold water Instructions: In large bowl combine all ingredients using only half of the green pepper and onion. Set aside the remainder of green pepper and onion mix for the stuffing. After thoroughly cooking the ground round on stovetop add all ingredients including the remaining green pepper and onion mix, cover and simmer another 10 minutes. Using the raw kibbe meat, make football shapes the size of your hands, once formed using your finger make a hole at the end of the football deep enough to add approximately a tablespoonful of stuffing into the football. Close the end after stuffing. Heat a pan of oil to 350 degrees F, fill pan with enough oil to completely cover the kibbe ball. Moisten hands and pat your kibbe ball making sure it is sealed on both ends. Deep-fry until a deep golden brown.

New Year's Eve

Groundhog Cake 1 cup quick or old-fashioned oats 1 1/2 cups boiling water 1 (6-ounce) bag semi-sweet chocolate morsels 1/2 cup butter 3/4 cup sugar 3/4 cup packed brown sugar 2 eggs 1 1/2 cups unsifted flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon freeze-dried instant coffee granules 2 tablespoons cream or milk 1/4 cup butter 1/2 teaspoon vanilla 1/8 teaspoon salt 2 cups or more sifted confectioners' sugar Instructions: Pour boiling water into a large glass measuring cup. Stir in the oats. Place the chocolate morsels over the top of the oatmeal -- do not stir!, Let stand for 20 minutes until the oats are soft and the chocolate is melted. In a large bowl, cream the butter and gradually beat in the sugars. Beat in eggs one at a time. Add the oats and melted chocolate, mixing well. Add the flour, salt and baking soda. Mix thoroughly. Transfer the batter to a greased and floured baking pan (13 by 9 by 2-inches). Bake in a 350 degree oven for 40 minutes, or until the cake starts to leave the sides of the pan and springs back at the touch of a finger. Cool 10 minutes in pan, shake loose, and turn out on rack to cool completely. Frost and decorate if desired. In a custard cup, dissolve the instant coffee in the milk or cream. In a bowl, cream butter until light, add vanilla, salt and gradually blend in sifted confectioners' sugar with the coffee-milk mixture. Use enough sugar for a good spreading consistency. Yield: frosting for the top of a 13 by 9-inch cake

Groundhog Day

Easy Almond Sticky Buns Nonstick baking spray 6 small or 3 large brioche buns, split 8 tablespoons (1 stick) unsalted butter, softened 2 tablespoons cinnamon sugar 1/2 cup golden syrup, such as Lyle's 1/2 cup light brown sugar 1/4 cup orange marmalade 1 teaspoon finely grated orange zest plus 2 tablespoons orange juice 2 tablespoons heavy cream Pinch of fine sea salt 3/4 cup toasted slivered almonds Instructions: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray. Butter the cut sides of the buns with half of the soft butter and sprinkle with the cinnamon sugar. Melt the remaining butter in a medium saucepan over high heat. Add the golden syrup and brown sugar and cook until melted and smooth. Whisk in the marmalade and orange zest and juice and cook, stirring occasionally, for 2 minutes. Whisk in the heavy cream and salt. Pour the syrup mixture into the baking dish and scatter the almonds evenly over the top. Put the buns in the syrup, cut-sides down, and bake until the syrup is bubbly, about 20 minutes. Remove to a cooling rack and let cool for 10 minutes. Invert (carefully!) onto a platter and eat.

Easter

Salsa Ranchera 2 1/2 pounds tomatoes, cored and halved 1 to 2 fresh serrano chiles 1 tablespoon olive oil 1/2 small yellow onion, finely chopped 2 garlic cloves, finely minced 1 teaspoon chopped fresh oregano leaves 1/2 teaspoon ground cumin 1 teaspoon Worcestershire sauce 1/2 teaspoon salt Instructions: Preheat broiler to high. Arrange the tomatoes and chiles on an aluminum foil-lined broiler pan skin side up. Broil until their skins start to char and shrivel, about 10 to 12 minutes or until they are soft. Transfer the tomatoes and the chiles to a blender, puree, and set aside. Heat the olive oil in a medium saucepan over medium-high heat. Add the onions and the garlic and cook until soft, 2 to 3 minutes. Stir in the oregano, cumin and Worcestershire sauce. Add the tomato puree and simmer until the sauce is slightly thickened and the flavors have blended, 10 minutes. Season with salt. Serve with various chips and vegetables.

Mexican Independence Day

Soft-Boiled Eggs with Asparagus Soldiers 1 bunch asparagus 4 eggs, room temperature Maldon or other sea salt Instructions: Cut the woody ends off the asparagus, and cook in a shallow saucepan of boiling water until tender but still has some bite - about 5 minutes. Then drain them and keep them warm while you cook the eggs. In a saucepan, bring some water to the boil into which you have dropped a matchstick; according to my Aunt Frieda this stops the white from billowing out into the pan should the egg crack while cooking. Am I going to promise this works? Well, all families have their folklore. Lower the eggs into the water and cook them at a steady boil for about 4 minutes. Take them out of the water and immediately slice the top of each one; the yolk should still be runny enough to dip the asparagus spears in. Make sure that there's salt on the table for sprinkling into the almost aggressive blandness of the egg and spear, as you eat, with the warm asparagus.

Easter

Buttermilk Panna Cotta 1 cup heavy cream 1/2 cup sugar 1 vanilla bean, split and seeds scraped 1 vanilla bean, split and seeds scraped 1 tablespoon honey powder (see Cook's Note) 1 1/2 teaspoons powdered gelatin 2 cups whole milk buttermilk 4 tablespoons buckwheat honey, plus more for drizzling 1/4 cup salted roasted pistachios, chopped Instructions: Combine the cream, sugar, scraped vanilla beans, vanilla pod and honey powder in a saucepan over medium heat. Bring to a simmer, stirring constantly, until all the sugar dissolves. Sprinkle the gelatin over 2 tablespoons cool water in a bowl. In a heatproof container with a spout, combine the gelatin mixture with the heated cream, allowing it to dissolve. Whisk in the buttermilk. Add 1 tablespoon of buckwheat honey to the bottom of each of four 8-ounce parfait glasses. Divide the panna cotta evenly among the glasses, about 6 ounces in each. Refrigerate until firm, about 3 hours. Drizzle with more honey and sprinkle with the pistachios.

Easter

Almond Heart Cookies ½ cup Fisher® Slivered Almonds, ground 2½ sticks unsalted butter, room temperature ¾ cup granulated sugar 2 cups all-purpose flour, plus additional flour for rolling the cookies ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 cup seedless raspberry jam Powdered sugar (optional) Special Equipment: 2 heart-shaped (or round) cookie cutters: one about 1½-inches and one about ¾-inch Wax paper (or parchment) Rolling pin 3 baking sheets Instructions: 1. Place almonds in a food processor and pulse until the almonds are ground. Set aside. 2. Whip butter in the bowl of an electric mixer fitted with a paddle attachment, until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl from time to time so the butter and sugar are fully integrated and somewhat \fluffy.\ In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg. 3. Because this dough has a good amount of butter, it needs no \resting\ time and needs to be rolled fairly quickly. Lay 3 large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place ⅓ of the batter on each of the pieces of wax paper. Coat dough with a light layer of flour, and top with another piece of wax paper of the same length. Use your hands or a rolling pin to flatten the dough into a disk to make 3 dough \sandwiches.\ Place two of them in the refrigerator and work with remaining disk of dough. 4. Preheat oven to 350°F. Roll the first batch into as neat a shape as possible while keeping the waxed paper in place. Avoid creasing or cracking the dough as you roll it to about a ½-inch in thickness. When the first batch is rolled, refrigerate it and repeat the same process for the other two. 5. Remove the first rolled sheet from the refrigerator. Place it on a flat surface and remove the top layer of waxed paper. Spread a small amount of flour onto your work surface and invert the dough onto it. Carefully remove the second sheet of waxed paper. Cut as many 1½-inch hearts (or rounds) as possible. Reserve the scraps in the refrigerator. Arrange the cut cookies neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps. 6. Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between two of the pieces of wax paper using the method indicated above and cut additional hearts, if desired. Waste dough? No such thing. Simply reroll all the scraps and refrigerate for a few minutes before cutting into additional cookies. 7. Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a cooling rack. Put the raspberry jam in a bowl and whisk to remove large lumps. 8. Spoon about ½ teaspoon raspberry jam on each bottom and place a \top\ heart on each. Dust with powdered sugar, if desired. Note: Dough can be rolled without waxed paper if allowed to chill in the refrigerator for one hour prior to use.

Easter

Goat Cheese Cheesecake 2 cups gingersnap crumbs 6 tablespoons melted butter, plus extra butter for pan 1/4 cup sugar Pinch salt 2 (8-ounce) packages cream cheese, at room temperature 1 (12-ounce) log goat cheese 12 ounces creme fraiche or sour cream 4 eggs 1 cup sugar 2 teaspoons vanilla extract Vanilla Pineapple Compote, recipe follows Special equipment: 9-inch springform pan 1 cup brown sugar 1 1/2 cups water 1 cup rum 2 vanilla beans, split, seeds scraped and reserved 1/2 lemon, juiced 1 ripe pineapple, top, skin and core removed, cut into bite-size wedges Instructions: Preheat the oven to 350 degrees F. To make the crust: Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan. To make the filling: Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined. Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil. Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote. Say cheesecake! Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft. Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!

Thanksgiving

Prairie Punch 2 1/2 cups cranberry juice 2 1/2 cups pomegranate juice 1 3/4 cups Simple Syrup, recipe follows 1 1/4 cups grape juice 1 1/4 cups orange juice 1 1/4 cups lime juice 1 cup sugar Instructions: In a large (gallon-sized) pitcher or vessel of choice, add the cranberry juice, pomegranate juice, Simple Syrup, grape juice, orange juice and lime juice. Stir to combine with a wooden spoon. Add ice to top up the pitcher or, if you prefer, put ice in the glasses first and fill with the punch. Add the sugar and 1 cup water to a pan over medium heat. Heat, stirring, until the sugar dissolves. Let cool completely, then chill before using.

Thanksgiving

Classic Pot Roast 2 tablespoons extra-virgin olive oil One 3 1/2- to 4-pound boneless beef \7-bone\ chuck roast, tied Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour 4 slices bacon, chopped 1 medium white onion, chopped 1 pound carrots, halved lengthwise, then crosswise, plus 1 cup chopped 1/3 cup tomato paste 4 cloves garlic, smashed 1/3 cup cognac or brandy 2 cups dry white wine 2 cups mushroom or vegetable broth 12 black peppercorns 6 sprigs parsley, plus 2 tablespoons chopped leaves 4 sprigs thyme 4 whole allspice 4 whole cloves 2 bay leaves 1 stalk celery, quartered 1 1/2 pounds fingerling potatoes, halved lengthwise 1/2 large rutabaga (about 1 pound), peeled and sliced into half-moons Instructions: Position a rack in the lower third of the oven and preheat to 325 degrees F. Heat the olive oil in a Dutch oven over medium-high heat. Season the meat with salt and pepper and sprinkle with the flour; add to the pot and cook until browned, about 5 minutes per side. Remove from the pot. Add the bacon, onion and chopped carrots to the pot; cook, stirring, until soft, about 5 minutes. Add the tomato paste and garlic; cook, stirring, until the paste starts to sizzle, about 4 minutes. Stir in the cognac, scraping up any browned bits from the bottom of the pot. Add the wine and broth, then return the meat to the pot. Put the peppercorns, parlsey sprigs, thyme, allspice, cloves, bay leaves and celery on a square of cheesecloth and tie into a pouch with kitchen twine; add to the pot and bring to a simmer. Lay a round of parchment on the surface of the meat and cover with the lid. Transfer the pot to the oven and cook for 1 hour and 30 minutes. Turn the roast, then add the potatoes, rutabaga, halved carrots and 1 teaspoon salt. Cover with the parchment and lid and return to the oven until the meat is fork-tender, 1 hour and 30 minutes to 2 hours more. (A meat thermometer should register 185 degrees F.) Transfer the vegetables to a plate using a slotted spoon and transfer the roast to a cutting board. Make the gravy: Remove the herb pouch and skim off the fat from the cooking liquid; simmer the liquid over medium heat until reduced by half, about 25 minutes. Season with salt and pepper. Return the vegetables to the gravy. Untie the roast, thinly slice against the grain and arrange on a platter. Spoon the vegetables and gravy over and around the meat. Sprinkle with the chopped parsley.

Thanksgiving

Instant Pot Rice Pudding 1 1/2 cups arborio rice 4 tablespoons unsalted butter 1 1/4 teaspoons kosher salt 6 allspice berries 1 cinnamon stick 5 cups whole milk 1 1/4 cups sugar 1/2 vanilla bean, split lengthwise 1/2 cup heavy cream Toasted pecans, rum-soaked raisins, warmed raspberry jam or ground cinnamon, for serving Instructions: Add the rice, butter, salt, allspice and cinnamon stick to a 6-quart Instant Pot®. Turn the pot to the high saute setting (see Cook's Note). Cook, stirring frequently, until the rice is opaque but not browning, 3 to 4 minutes. Add 1 cup of the milk and continue cooking, stirring frequently, until most of the milk has been absorbed and the mixture is thick and creamy, 2 to 3 minutes. Add the sugar and 4 cups water, then scrape in the vanilla seeds, add the pod and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 15 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Stir the rice mixture, scraping the bottom to make sure nothing is stuck. Turn the pot to the high saute setting and add the cream and remaining 4 cups milk. Cook, stirring frequently, until the mixture comes to a boil, 3 to 4 minutes. The mixture will be very soupy, but it will thicken as it cools. Transfer to a large bowl and cover with plastic wrap, pressing the plastic directly onto the surface of the pudding to keep it from forming a skin. Let sit at room temperature until thickened but still warm, 1 to 2 hours. Stir the pudding before serving. Top with toasted pecans, rum-soaked raisins, warm raspberry jam or cinnamon.

Thanksgiving

Deluxe Nachos 1 bag (about 10 ounces) tortilla chips 1 can (about 15 ounces) black beans, rinsed and drained 1 jar (16 ounces) Pace® Mexican Four Cheese Salsa con Queso 1 medium tomato, chopped (about 1 cup) 1/4 cup sliced pitted ripe olive 2 green onions, sliced (about 1/4 cup) Instructions: Arrange the tortilla chips on a serving platter. Top with the beans. Heat the salsa con queso according to the package directions. Spoon the salsa con queso over the tortilla chips. Top with the tomato, olives and green onions. Tip: To warm the tortilla chips in the microwave, place half the tortilla chips onto a microwavable plate. Microwave on HIGH for 1 minute. Repeat with the remaining chips.

Super Bowl

Pan-Seared Shrimp with Romesco Sauce, Creamy Grits, and Greens 2 cups chicken stock, plus extra to loosen, if needed Salt and pepper 1 cup quick-cooking grits 1/4 cup heavy cream 1/2 cup havarti cheese, grated 1 tablespoon chopped fresh parsley Grapeseed oil 2 bunches mustard greens, cleaned, thick stems discarded Pinch red chile flakes 1/4 cup chicken stock 1 1/2 tablespoons unsalted butter, divided 2 (21/25) count shrimp, peeled, deveined, and rinsed Salt and pepper 2 tablespoons white wine 2 to 3 tablespoons Romesco Sauce, recipe follows 1/4 cup blanched, slivered almonds 1 slice rustic white bread, diced into 1/2-inch cubes 1 teaspoon white balsamic vinegar 4 Roma tomatoes, cored and quartered 1/4 cup jarred roasted red peppers 1 clove garlic, minced 1 teaspoon paprika 2 tablespoons olive oil Salt Instructions: For the grits: Place a saucepan over high heat with the chicken stock, salt, and pepper. Bring to a boil, reduce the heat to medium-low, add the grits, and stir with a whisk. Once the grits come to a simmer, add the cream, again reduce the heat to low, and continue to cook until the grits just start to thicken, about 8 minutes. Add the cheese to the grits, taste for seasoning, turn the heat off, and allow the cheese to melt into the grits. Stir in the chopped parsley. Taste and season with salt, if needed. Cover and keep warm. For the greens: In a medium pan over medium heat, heat the oil and saute the mustard greens until starting to wilt, about 1 minute. Stir in the chile flakes and cook 1 minute. Add the stock and bring to a simmer. Cook until the greens are just tender, 5 to 7 minutes. For the shrimp: Heat a saute pan over medium heat and add 1 tablespoon butter, allowing the butter to melt. Season the shrimp with salt and pepper and then add to the pan. Stir the shrimp while cooking. Cook until bright red, 3 to 4 minutes. Once the shrimp are cooked, add the wine to deglaze the pan, allowing the wine to simmer for 1 minute until reduced. Turn the heat off and add 2 to 3 tablespoons Romesco sauce, stirring in to coat the shrimp. Add the remaining 1/2 tablespoon butter to finish. To plate, spoon the grits onto a plate, top with mustard greens, and top with shrimp. Grind the almonds in a food processor until finely ground but not pureed. Add the bread, vinegar, tomatoes, peppers, garlic, and paprika to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil slowly until the sauce is thickened. Taste and season with salt.

New Year's Eve

Lobster Club Sandwich 3 slices walnut bread (7 1/2 x 3 x 1/4 inches) 1 ounce good mayonnaise 2 1/2 ounces butter 3 ounces lobster meat, cooked 1/4 ounce wild arugula Spago House Balsamic Dressing (recipe follows) 2 slices vine-ripened or heirloom tomatoes Salt and black pepper 2 slices applewood-smoked bacon, crisped 2 caperberries 1 tablespoon balsamic vinegar 2 teaspoons sugar 1/4 teaspoon kosher salt Pinch freshly cracked black pepper 1 tablespoon sherry vinegar 1/4 cup Tuscan olive oil Instructions: Toast the walnut bread under a salamander until golden brown. Spread 1/2 ounce of mayonnaise on two slices of the bread. In a small sauté pan, heat up the butter. Add the lobster to the pan and remove from the heat to gently poach warm. Toss the arugula in a small bowl with the house dressing to slightly coat. Season the tomatoes with salt and pepper. Arrange the arugula evenly on the bread slices with the mayonnaise. On one of those slices, place the tomatoes and the bacon. Place the second slice of bread with arugula on top of the bacon, and arrange the warm lobster evenly on top. Top with the third slice of bread. Finish with two caperberries skewered onto each side of the sandwich. Carefully slice the sandwich in half with a serrated knife. In a mixing bowl, whisk together the balsamic vinegar, sugar, salt and pepper. Add the sherry vinegar, and whisk; then whisk in the olive oil.

Independence Day

Grilled Rice Balls 1 cup short-grain sushi rice 1 teaspoon kosher salt 2 tablespoons soy sauce 2 tablespoons mirin 1/4 cup butter, cut into small pieces Chopped chives, for garnish Instructions: For this recipe it's important that you use Japanese short-grain white rice, also sometimes called sushi rice. Brown rice and long-grain rice will not work. Cook the rice according to the package directions along with the salt. While the rice is cooking bring the soy sauce and mirin to a boil over low heat until it's reduced by about half. Take it off the heat and whisk in the butter. When the rice is done and cooled down just a bit (it should still be hot), cut off a square piece of plastic wrap and pile 1/4 of the cooked rice in the center. Wrap the plastic around it and use your hands to press it together into 1-inch thick triangle. Make sure they are densely packed together so they won't fall apart on the grill. Repeat with the remaining rice and plastic wrap. Preheat the grill to medium. Use a pastry brush to baste 1 side of the rice balls with the butter mixture and put them on the grill, buttered side down. Let them grill until browned and crisp on 1 side, about 5 minutes) then brush the tops of the rice balls with the butter mixture. Flip them over using tongs and grill until the second side is crisp. Transfer the rice balls to a serving platter. Brush again with the butter mixture and garnish with chives.

Summer

Seared Pork Chop with Fennel Pollen, Apple Cider Sauce, Roasted Delicata Squash, Tuscan Kale, Pancetta, Fennel and Butternut Squash 1/2 cup kosher salt, plus more as needed 1/4 cup sugar 1/4 cup fennel seeds 1 bulb garlic, halved 1 bulb fennel, tops removed but reserved, bulb cored and thinly sliced 1 onion, diced 4 pork rib chops, frenched 1 delicata squash, sliced into rounds and seeds removed 1/2 butternut squash, peeled, seeds removed and diced Extra-virgin olive oil, for drizzling 1 1/2 cups apple cider 3 cups chicken stock, or more as needed 2 tablespoons fennel pollen, plus more for garnish 1 shallot, diced 1 Granny Smith apple, peeled and diced 1/4 cup golden raisins 2 tablespoons unsalted butter 8 ounces pancetta, diced Pinch crushed red pepper flakes 1 large bunch Tuscan kale, stems removed and thinly sliced 2 tablespoons apple cider vinegar 1/4 cup pepitas, toasted Instructions: Fill a large container with water. Add the salt, sugar, fennel seeds, garlic, fennel tops and onion. Add the pork chops and allow to sit in the brine for 2 hours. Preheat the oven to 400 degrees F. Arrange the delicata rounds and butternut chunks on separate sheet trays. Drizzle with the olive oil and sprinkle with salt. Roast until tender, 25 to 30 minutes. Heat the apple cider in a medium saucepan over medium heat. Cook to reduce for 20 minutes. Add 2 cups chicken stock and continue to reduce for 20 minutes. Preheat a large cast-iron pan with some olive oil on medium-high heat. Remove the pork from the brine and pat dry. Sprinkle with the fennel pollen and salt. Place in the pan and sear until golden brown and it reaches an internal temperature of 145 degrees F, 4 to 5 minutes per side. Coat a high-sided saute pan with olive oil. Add the shallot and some salt and sweat over medium-high heat until translucent, about 5 minutes. Add the apples and cook until they start to soften, 3 to 4 minutes. Add the warmed apple cider and remaining cup chicken stock and season with salt. Cook until slightly reduced, a few minutes, then add the golden raisins. Continue to reduce the sauce, adding a bit more chicken stock every so often, until the sauce is slightly thickened, 10 minutes. Finish the sauce with the butter. To a separate saute pan, add the pancetta and turn on the heat to medium. Slowly cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is crispy. Add the crushed red pepper flakes. Add the sliced fennel and kale and season with salt. Stir to combine, then add the apple cider vinegar. Add the roasted butternut squash and gently toss to combine. Season to taste with salt and a drizzle of olive oil. To plate: Plate two slices of roasted delicata squash. Top with the sauteed kale and butternut squash. Top with a pork chop, then another slice of delicata squash. Spoon the sauce over the top and garnish with the pepitas and fennel pollen. Repeat to make 3 more servings.

Thanksgiving

Chocolate Peanut Butter Covered \Hash Browns\ 4 cups oatmeal 1 cup brown sugar 2/3 cup melted butter, plus more for greasing pan 2 teaspoons vanilla 1/2 cup corn syrup 1 (12-ounce) bag chocolate chips 2/3 cup chunky peanut butter Instructions: Preheat oven to 375 degrees F. Butter a 9 by 13 inch pan. In a large bowl, mix the oatmeal, brown sugar, butter, vanilla and corn syrup. Spread the mixture into the prepared pan and bake 15 minutes. Cool for 10 minutes. Cut into bars. For the Frosting: Combine chocolate chips and peanut butter in a double boiler and melt. Mix well. Spread on baked and cooled cookie bars. Refrigerate until frosting hardens.

Easter

Vegetable Stir-Fry with Shiitaki and Ahi Tuna 1 pound ahi tuna loin, cleaned Fresh cracked black pepper, as needed 1 teaspoon olive oil 1 carrot, cut on bias 1 cup broccoli florets 4 cloves garlic, minced 1 tablespoon minced fresh ginger root 2 tablespoons soy sauce, low sodium 1 pinch chili flakes 1/ 2 red bell pepper, seeded and sliced 1 ounce mushroom, quartered 1 ounce shiitake mushrooms, steamed and halved 1 bunch spinach, washed and chopped 1 zucchini, cut on bias 4 scallions, sliced into 1-inch lengths Cilantro sprigs, for garnish, optional Instructions: Bone and skin the tuna. Slice the tuna into 4-ounce steaks. Pour the cracked pepper on a plate and press each steak on top of the pepper. Brush each with olive oil and place the steaks in the refrigerator until ready to cook. In a hot saucepan quickly saute the steaks on each side for about 1 1/2 minutes per side. Don't overcook. Cut each tuna steak into ribbon slices. In a pot of rolling boiling water, blanch the carrots and broccoli 30 seconds and then immediately plunge in an ice bath to cool. Drain and set aside. In a large saute pan over high heat, add the oil, garlic, ginger, and soy sauce and saute, tossing 2 minutes. Add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini and scallions. Cook tossing for 3 minutes. Add a splash more soy sauce, if desired, and cook tossing 1 minute. Off the heat, evenly divide the slices of ahi and arrange artfully 8 ounces of stir-fried veggies per plate. Garnish with a sprig of cilantro, if desired.

New Year's Eve

Tom Roach's Angel Food Cake 1 1/2 cups (11 to 12) large egg whites 1 tablespoon cold water 1 cup sifted cake flour 1/2 cup granulated sugar 1/2 teaspoon salt 1 1/2 teaspoons cream of tartar 1 cup granulated sugar 1 teaspoon vanilla 2 teaspoons finely grated lemon zest Instructions: Place fresh, cold egg whites and cold water in the bowl of a heavy-duty mixer. Set aside until they are 60 degrees, or slightly below room temperature. Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve. Sift onto a sheet of waxed paper; set aside. Adjust rack in lower third of oven; preheat oven to 325 degrees. Set nearby a dry, ungreased 10-inch tube pan. Such a pan allows the batter to cling to the sides and rise to its full height. Place a long-necked bottle or large metal funnel nearby for inverting the baked cake. Whip egg whites, preferably with a whisk attachment until frothy. Add cream of tartar and whip on medium speed until soft peaks form. Continue whipping and gradually add the 1 cup granulated sugar until whites have thickened and form soft droopy white peaks. Add the vanilla and lemon zest in the final moments of whipping. Sprinkle one-quarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites. Repeat this process with the remaining flour mixture, folding in only one-quarter of the flour mixture at a time. Gently pour the batter into an ungreased tube pan. Bake for 45 to 50 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake. Invert cake onto the neck of a bottle or funnel. Cool completely before removing from pan. To remove cake from the pan, slip just the tip of a small metal spatula between the cake and pan. Slowly trace the perimeter to release any cake sticking to the pan. Tilt the cake pan on its side, and gently tap the bottom against the counter to loosen the cake. Rotate the cake pan, tapping as you turn it a few more times, until it appears free. Cover the cake with a rack or cardboard round, and at the same time that you invert the cake onto the work surface, tap it firmly onto the surface. Lift the pan from the cake.

Hanukkah

Allspice Gravy Giblets from turkey (not including the liver) 2 pints water 1 tablespoon allspice berries 1/2 teaspoon black peppercorns 3 fresh bay leaves 1 (1/2-inch) cinnamon stick 1 stick celery, halved 2 carrots, peeled and halved 1 onion, halved, but not peeled 3 teaspoons salt 1 clementine, zested and juiced 1 cooked Spiced and Super-Juicy Roast Turkey, in roasting pan, recipe follows 2 tablespoons all-purpose flour 2 tablespoons clear honey For the turkey: 10 pints 11 fluid ounces (6 liters) water 4 1/4-ounces (125 grams) table salt 3 tablespoons black peppercorns 1 cinnamon stick 1 tablespoon caraway seeds 4 cloves 2 tablespoons allspice berries 4 star anise 2 tablespoons white mustard seeds 7 ounces (200 grams) caster sugar 2 onions, quartered 1 (3-inch) piece ginger, cut into 6 slices 4 tablespoons maple syrup 4 tablespoons clear honey Handful fresh parsley leaves, optional (only if you've got some parsley hanging around) 1 orange, quartered 1 (9 to 11 1/4-pound) (4 to 5-kg) turkey 2 3/4 ounces (75 grams) butter 3 tablespoons maple syrup Instructions: Place the turkey giblets, water, allspice berries, black peppercorns, bay leaves, cinnamon stick, celery, carrots, onion, salt and clementine zest and juice into a large saucepan and bring the mixture to a boil. Cover the saucepan with a lid and reduce the heat so that the mixture simmers gently. Cook for 2 hours. Remove the saucepan from the heat and strain the gravy stock through a sieve into a clean large measuring jug. This should give you about 1 liter of stock. When you are ready to make the gravy, remove the cooked turkey from the roasting pan and let it rest on a clean carving board. Pour the turkey juices from the roasting tin into a clean saucepan. Place the flour into a small bowl. Add a few tablespoons of the gravy stock and mix well with a handheld whisk. Add the flour and stock mixture to the saucepan and mix well over medium heat until the ingredients have combined. Gradually add the stock and honey to the saucepan and mix well. Let the gravy bubble away until it thickens and the floury taste disappears. Pour into a jug or sauceboat and serve with cooked Nigella's Spiced and Super-Juicy Roast Turkey. For the turkey: Place the water into your largest cooking pot or bucket/plastic bin and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck in the pieces.) Untie and remove any string or trussing attached to the turkey, shake it free and add it to the liquid. Add more water if the turkey is not completely submerged. Keep the mixture in a cold place, even outside overnight or for up 1 or 2 days before you cook it, remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys - indeed this is the case for all meat - should be at room temperature before being put in the preheated oven. If you're at all concerned - the cold water in the brine will really chill this bird - then just cook the turkey for longer than its actual weight requires. For the basting glaze: Place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined. Brush the turkey with the glaze before roasting, and baste periodically throughout the roasting time. Preheat the oven to 425 degrees F. Cook the turkey for 30 minutes at this relatively high temperature, then turn the oven down to 350 degrees F and continue cooking, turning the oven back up to 425 degrees F for the final15 minutes or so if you want to give a browning boost to the skin. For a 9 to 11-pound turkey, allow 2 1/2 to 3-hours in total. But remember that ovens vary enormously, so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear, the turkey is cooked. Just as it's crucial to let the turkey come to room temperature before it goes in to the oven, so it's important to let it stand out of the oven for a good 20 minutes before you actually carve it.

Thanksgiving

Mango Flan on Chocolate 3 cups sugar 1/2 cup water 4 cups whole, 2 percent fat, or 1 percent fat milk 1/2 vanilla bean, split lengthwise 7 eggs 2 egg yolks 1/2 cup fresh mango puree (1 small mango, peeled, pitted, and pureed in a food processor) Chocolate brownie base, recipe follows 6 tablespoons cold unsalted butter, cut into pieces 1 cup sugar 2 eggs 1 teaspoon pure vanilla extract 3/4 cup all-purpose flour 1/2 cup cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup semisweet chocolate chips Instructions: Preheat the oven to 300 degrees. Pour 2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Meanwhile, set 6 (1-cup ramekins or shallow coffee cups nearby. When the caramel is cooked, quickly pour about 1/4 cup caramel into each ramekin and swirl to coat the sides. Set aside to cool. In a saucepan, bring the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse. Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks and the remaining 1 cup sugar. Whisk about 1/2 cup of the hot milk into the egg mixture. Whisk the remaining hot milk into the egg mixture. Whisk in the mango puree until smooth. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and mango fibers. Pour the mixture into the caramel-lined ramekins and arrange in a hot water bath. Bake in the center of the oven until dry and set in the center, 30 to 35 minutes. Remove from the water bath and let cool. Tightly cover each ramekin with plastic wrap. Refrigerate at least 2 hours, or refrigerate until ready to serve, up to 24 hours. To serve, place a brownie circle on each serving plate. Turn a flan out on top of the cake (you may need to dip the bottom of each ramekin in hot water to loosen the caramel, and/or run a knife around the edge of the ramekin). The caramel will pour out and serve as the sauce, and will also soak into the brownie. Preheat the oven to 350 degrees. Grease a 9 by 13-inch baking pan and line it with parchment or waxed paper, pressing into the corners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Mix in the sugar. Mix in the eggs and vanilla and mix until light and fluffy. Sift together the flour, cocoa powder, baking soda and salt. Add to the butter mixture and mix just until combined. Mix in the chocolate chips. Pour into the prepared pan, smooth the top, and bake until the cake is firm in the center and the surface is dry and shiny, 15 minutes. Let cool in the pan. Run a knife around the edges of the pan and turn out the whole cake onto a work surface. Peel off the waxed paper. Using a ramekin as a guide, use a sharp knife to cut out 6 brownie circles the same size as the ramekins.

Easter

Champagne Cocktail 1 sugar cube 4 dashes Angostura bitters 1 wide strip lemon peel 1 teaspoon orange liqueur, such as Grand Marnier 6 ounces Champagne, chilled Instructions: Add a sugar cube to a chilled coupe glass. Shake the bitters onto the sugar cube. Rub the rim of the glass with the lemon peel and drop the peel into the glass. Drizzle the orange liqueur into the glass, then top off with the Champagne. Serve immediately.

New Year's Eve

Blueberry Lemon Crumble Cake 3/4 cup unsalted butter, softened 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 2 teasoons lemon juice 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups fresh blueberries 1 1/2 cups sour cream 1/4 cup white sugar 1/4 cup brown sugar 1 cup all-purpose flour 1 1/2 teaspoons cinnamon 1/2 cup unsalted butter, chilled 2 cups blueberries 1/2 cup granulated sugar 1 tablespoon cornstarch 1/2 vanilla bean, seeded 2 teaspoons lemon juice Instructions: For cake: Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and lemon juice. Beat very well. Combine the flour, baking soda, baking powder and salt in a separate bowl. Alternately add the dry ingredients and the sour cream into the butter mixture. *Begin and end with the dry ingredients. Mix well. Gently fold in the blueberries. For Streusel: Combine sugars, flour and cinnamon in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs. You can also use an electric mixer with a paddle attachment. Assemble and Bake: Spread half of the batter into the prepared pan. Sprinkle with a layer of the streusel. Top with remaining batter, then top with another layer of streusel. Bake for approximately 55 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean. Remove pan from oven and cool on a rack for 45 minutes. Unmold onto rack streusel side down and allow to cool completely. Then invert, streusel side up onto a cake plate. Serve dusted with confectioners sugar or with blueberry sauce. Sauce: In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely. Serve with cake, over ice cream.

Summer

Prosciutto and Goat Cheese Crostini with Red Pepper Tapenade 2 ounces roasted red peppers 1 tablespoon roasted garlic 1 tablespoon toasted pine nuts 1 tablespoon black olives 2 tablespoons olive oil 10 ounces goat cheese 6 thin slices of prosciutto 1 tablespoon rosemary 6 rounds of baguette, toasted Instructions: Preheat oven to 350 degrees. Puree the roasted red peppers, roasted garlic, pine nuts, black olives, olive oil, and set aside. This is the tapenade. Season goat cheese with rosemary and wrap in prosciutto. Bake until cheese melts. Spread the tapenade on the toasted baguette and top with prosciutto and goat cheese.;

New Year's Eve

Snickerdoodle Cake 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing the pans 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon fine salt 6 large egg whites 1 cup whole milk, at room temperature 1 tablespoon pure vanilla extract 1 1/2 cups sugar Pinch cream of tartar 3/4 cup plus 1 tablespoon sugar Pinch fine salt 6 large egg whites 4 sticks (16 ounces) unsalted butter, cut into 1 1/2-inch chunks, at room temperature 1 1/2 teaspoons ground cinnamon 1/2 teaspoon pure vanilla extract Instructions: Make the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans and line the bottom of each with parchment. Whisk together the flour, baking powder, cinnamon and salt in a medium bowl. Whisk the egg white, milk and vanilla together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high until light and fluffy. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the side of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour. Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the cake pans on a rack. Make the buttercream: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water. Add the 3/4 cup sugar, cream of tartar, salt and egg whites, to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes. Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Beat in 1 teaspoon cinnamon and vanilla. Combine the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon together in a small bowl. To assemble: Slice each cake in half horizontally for a total of 4 cake rounds (set aside one of the bottom pieces for the top layer). Put 1 round on a cake stand or serving platter, and spread about 1 cup of the buttercream on top, all the way to the edge. Sprinkle with some of the cinnamon-sugar. Repeat with 2 more layers of cake, buttercream and cinnamon-sugar. Place the reserved cake round on top (browned-side up). Frost with the remaining buttercream and sprinkle with the remaining cinnamon-sugar. Let sit for at least 1 hour before slicing and serving.

Hanukkah

Ganache 3 tablespoons corn syrup 6 ounces heavy cream 12 ounces dark chocolate, chopped into small pieces 1/2 teaspoon vanilla extract Instructions: In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract.

Easter

Blueberry Tart Cooking spray 1 cup all-purpose flour, plus 1 tablespoon 1/3 cup granulated sugar, plus 1 1/2 tablespoons 1/4 teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, cut into pieces 2 egg yolks 4 cups blueberries 1 lemon, zest and 1 tablespoon juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Confectioners' sugar, for dusting Instructions: Special equipment: a 9-inch springform pan Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray. Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended. Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries. Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.

4th of July

Berry Sauce 3 cups mixed raspberries and blueberries 2 to 3 tablespoons sugar Zest of 1/2 lemon and juice of 1 lemon Instructions: Combine the berries, sugar, lemon zest and juice in a medium saucepan set over medium heat. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes. Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.

Fourth of July

Ultimate Mac and Cheese 1 package (16 ounces) elbow macaroni 6 tablespoons butter 6 tablespoons flour 2 tablespoons McCormick® Mustard, Ground 1½ teaspoons McCormick® Black Pepper, Coarse Ground 1 teaspoon McCormick® Garlic Powder 1 teaspoon salt 4 cups milk 6 cups shredded sharp Cheddar cheese 1½ cups panko bread crumbs 1 teaspoon McCormick® Paprika Instructions: 1. Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well. 2. Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top. 3. Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

Thanksgiving

Chicken and Rice Soup 2 tablespoons olive oil 1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass) Essence, recipe follows 1 1/2 cups chopped onions 1 cup chopped celery 1 cup diced carrots 1/2 cup chopped green onions 2 tablespoons minced garlic 1/4 cup fresh parsley leaves 2 tablespoons chopped fresh basil 4 bay leaves 2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice 1 1/2 cups torn spinach leaves, cleaned and stemmed Pinch crushed red pepper 3 quarts chicken stock 1/4 pound long grain white rice, uncooked 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 oregano 1 tablespoon dried thyme Instructions: In a large sauce pot, heat the olive oil. Season the chicken with Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Reseason if necessary. Serve hot. Combine all ingredients thoroughly.

Thanksgiving

Gwen's Fried Chicken with Milk Gravy 8 serving pieces chicken, light or dark meat Salt 2 cups peanut oil, more if needed Black pepper 2 cups all-purpose flour 4 tablespoons oil from fried chicken 4 tablespoons all-purpose flour 2 cups milk Salt and freshly ground black pepper Instructions: For the chicken: Put the chicken pieces in a large bowl and cover them with water. Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty! Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough. Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess. Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes. Remove the cover and, using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels and keep warm. For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute. Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.

Thanksgiving

Beets with Orange Vinaigrette 3 (15-ounce) cans baby beets, drained 2 tablespoons raspberry vinegar 2 tablespoons freshly squeezed orange juice 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup small-diced red onion (1 small onion) 2 large seedless oranges, zested Segments 2 large seedless oranges Instructions: Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

Thanksgiving

How to Make Chicken Salad | Chicken Salad 4 cups diced poached chicken, recipe follows 1 stalk celery, cut into 1/4-inch dice 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill 2 tablespoons finely chopped parsley 1 cup prepared or homemade mayonnaise 2 teaspoons strained freshly squeezed lemon juice 1 teaspoon Dijon mustard 2 teaspoons kosher salt Freshly ground black pepper 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds bone-in, skin-on chicken breasts halves, fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium store bought Instructions: Toss together the chicken, celery, scallions, dill and parsley in a large bowl. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve. Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

Easter

Grilled Mongolian Veal Chops 3 cloves garlic, finely chopped 1 tablespoon minced ginger 1 shallot, minced 1/4 cup cilantro, coarsely chopped 1/2 cup sherry vinegar 3 tablespoons hoisin sauce 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon sesame oil 2 tablespoons smooth peanut butter 1 tablespoon honey 2 tablespoons hot chile sauce 4 veal chops (1 1/2 inches thick, 10 ounces each) Instructions: Combine all ingredients in a shallow baking dish. Add veal chops to the mixture and turn to coat. Cover and let marinate 3 to 4 hours or overnight. Preheat grill. Remove veal from marinade and grill the chops for 7 to 8 minutes on each side or until cooked through

Labor Day

Smoked Pacific Albacore 10 plum tomatoes, halved lengthwise 3 tablespoons minced garlic 2 tablespoons chopped fresh Italian parsley leaves 3 tablespoons olive oil, plus additional for drizzling tomatoes 2 pounds Pacific albacore tuna (or other fresh tuna steak) Herbes de Provence Coarse salt White Bean Puree, recipe follows Pesto, recipe follows Sauteed greens, asparagus or haricots verts 2 cups dried white beans 1/2 cup diced white onion 3 cloves garlic 2 to 4 tablespoons butter, softened 2 to 4 tablespoons olive oil Salt and freshly ground black pepper 4 cloves garlic 1 lemon, juiced 2 cups mixed fresh herbs, tightly packed (basil, parsley, mint) 2 cups olive oil 2 tablespoons grated Parmigiano-Reggiano Kosher salt and freshly ground black pepper Instructions: Preheat oven to 225 degrees F. Arrange tomatoes, cut side up, on a rimmed baking sheet. Sprinkle the minced garlic and parsley on top. Drizzle with olive oil, place in the oven and roast until somewhat dry, but still pliable, about 5 hours. Light a small amount of wood in your outdoor grill and allow it to burn thoroughly, about 30 minutes. When the wood is down to the smoky embers, transfer it to the smoker or a roasting pan that you don't mind scorching. Place the roasting pan containing the burning wood in the oven along with the fish and allow it to smoke for about 5 to 10 minutes. Be careful not to oversmoke and thus overpower the albacore flavor. (Chef's Note: The amount of time the fish should be smoked will vary depending on the size of your oven. Mitchell recommends experimenting to your taste.) Mix the herbes de Provence and coarse salt together. Coat the exterior of the albacore with the mixture. Heat 3 tablespoons oil in a large skillet over medium heat. Sear the fish on all sides, 3 to 4 minutes total, keeping the center rare. To serve, place a mound of white bean puree just off-center on each plate. Cut the albacore into slices and fan out around the white bean puree. Add the roasted tomatoes and drizzle pesto all around the plate. Serve with sauteed greens, asparagus, or haricots verts, if desired. Soak the dried white beans in 2 quarts of water overnight. Drain the beans, put in a pot with the onion, garlic and water to cover by several inches. Simmer until beans are tender, about 1 to 1 1/2 hours. Drain. While still warm, put in a food processor and puree with butter, olive oil and salt and pepper to taste. Keep warm until ready to serve. In a food processor, pulse the garlic, lemon juice, and herbs until coarsely chopped. With the motor running, drizzle in the olive oil until the herbs are minced but the mixture is still slightly chunky. Add the cheese and season with salt and pepper, to taste.

Thanksgiving

Spaghetti and Broccoli Aglio Olio 1 large bunch broccoli, cut into about 4 cups florets and 1 cup thinly sliced stems from close to the base Kosher salt Ice 1 pound spaghetti 1/2 cup extra-virgin olive oil 2 teaspoon red pepper flakes 6 cloves garlic, minced Juice of 1/2 lemon 1 cup freshly grated Parmigiano-Reggiano Instructions: Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry. Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes. Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through. Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.

New Year's Eve

Whiting with Garlic and Lemon 8 whole whiting 1 1/2 cups olive oil 3/4 cup lemon juice 5 cloves garlic, minced 2 tablespoons parsley Salt and pepper, to taste 1/4 cup flour Instructions: Clean and fillet fish. Remove heads and tails. In bowl, mix 3/4 cup oil, lemon juice, garlic, parsley, salt and pepper. Dredge fish in flour. In large saute pan, heat remaining oil. Saute fish until golden brown. Remove and pour lemon mixture over and cover. Let sit for 5 minutes and serve.

Lent

Caramelized Banana Shake 2 tablespoons unsalted butter 2 tablespoons brown sugar 3 small or 2 large ripe bananas, halved lengthwise 1 cup ice 1 cup vanilla ice cream 1 cup milk 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon, for garnishing Instructions: In a nonstick pan over medium heat add the butter. Once the butter melts add the brown sugar and let the sugar melt and become bubbly. Add the bananas and cook until caramelized, about 2 minutes per side. Let cool slightly. Mix the ice, ice cream, milk, vanilla and bananas in a blender until smooth but still thick. Pour the shake into 4 chilled glasses and sprinkle with the cinnamon.

Labor Day

Apple Syrup 4 cups apple cider Instructions: In a large pot, bring the cider to a boil over medium-high heat. Boil the cider until it has reduced to a thin syrup (you should have about 1/2 cup), approximately 25 minutes. Cool and store at room temperature.

Thanksgiving

Tortilla Ornaments 1/2 cup sugar 1 1/2 tablespoons cinnamon Oil, for frying tortillas 6 flour tortillas Instructions: Line a baking sheet with paper towels or fit with a cooling rack. In a pie dish, mix together the sugar and cinnamon. Add enough oil to a shallow heavy-bottomed pot to come 1 inch up the sides. Heat over medium to low heat until a deep-fry thermometer inserted in the oil registers 360 degrees F. Use large cookie cutters or kitchen shears to make desired shapes and designs with the flour tortillas. Use a straw to make a hole on top of each for hanging. Fry each tortilla shape for 1 to 2 minutes per side. Remove and drain on the prepared baking sheet. Dredge the tortillas in the cinnamon sugar while still hot. To assemble, thread a piece of ribbon or butcher's twine through the hole on top of each ornament and tie off to form a loop for hanging.

Holiday Season