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Spaghetti with Pancetta, Escarole and Garlic Chips 1/2 pound dried spaghetti Salt 3 tablespoons extra-virgin olive oil 1/4 pound thickly sliced pancetta, chopped 6 to 8 cloves garlic, thinly sliced 1 teaspoon crushed red pepper flakes 2 large heads escarole, washed and drained, roughly chopped 3/4 cup chicken stock or broth, eyeball it 1 lemon, zested and juiced Freshly ground black pepper 3 tablespoons butter 1/3 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table Instructions: Fill a large pot with water, bring to a boil and salt the water. Add the pasta and cook to al dente, with a bite to it. While the pasta is working, heat a large skillet over medium heat with the extra-virgin olive oil, 3 turns of the pan. Add the pancetta and cook until crisp, about 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a paper towel lined plate to drain. Ser aside. Turn the heat on the pan back to low then add the sliced garlic and cook until golden brown, 4 to 5 minutes. Remove the garlic chips from the pan to drain alongside the crispy pancetta, reserve. Turn the heat up to medium again, add the crushed red pepper flakes and cook for 30 seconds. Add the roughly chopped escarole, tossing to wilt it in the flavored oil and wilting it into the pan in stages. Once all the escarole has fit into the pan, add the chicken stock, lemon juice, salt and pepper and cook for 2 minutes. Drain the hot pasta well and add it to the escarole pan. Add lemon zest and toss to distribute. Turn the heat off and add the butter and cheese, toss to melt. Toss in the crispy pancetta and garlic chips. Serve the spaghetti with more cheese to pass at the table.

Broccoli-Cheddar Soup 2 teaspoons olive oil 1 medium onion, chopped 1 clove garlic, minced 1/2 teaspoon ground nutmeg 1 large head broccoli, florets and tender part of stems, chopped (about 6 cups) 3 cups low-sodium chicken broth 2 cups low-fat (1%) milk 2 tablespoons all-purpose flour 1 1/4 cups lightly packed shredded extra-sharp cheddar cheese (5 ounces) 1/2 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste Instructions: Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Add the garlic and nutmeg and cook for 30 seconds. Add the broccoli and chicken broth and bring the mixture to a boil. Reduce the heat to medium low and cook until the broccoli is tender, about 5 minutes. Remove from the heat and allow to cool slightly, about 15 minutes. Meanwhile, in a small saucepan, whisk together the milk and flour until the flour dissolves. Heat the mixture over medium-high heat, stirring constantly, and bring to a gentle boil. Reduce the heat to medium low and cook, stirring occasionally, until the mixture has thickened, about 3 minutes. Add one cup of the cheese and cook, stirring, until melted, 2 minutes more. Remove from the heat and cover to keep warm. Working with about 1 cup at a time, puree the broccoli mixture in a blender until it is mostly smooth but still has some chunks, and then transfer it to another pot. (Alternatively, you can use an immersion blender.) Stir the cheese mixture into the broccoli puree, season with salt and black pepper to taste, and cook over medium-low heat until warmed through, 3 to 5 minutes more. Serve garnished with the remaining cheese. Excellent source of Calcium, Folate, Iodine, Phosphorus, Potassium, Protein, Riboflavin, Vitamin A, Vitamin C, Vitamin K Good source of Copper, Fiber, Iron, Magnesium, Manganese, Molybdenum, Pantothenic Acid, Selenium, Niacin, Thiamin, Vitamin B6, Vitamin B12, Vitamin D, Zinc BEFORE: 700 CAL. Sat. Fat 36g, Chol. 170mg Fiber 3g, Sodium 1440mg AFTER: 320 CAL. Sat. Fat 9g, Chol. 45mg Fiber 4g, Sodium 660mg

Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree 1 skin-on chicken breast, wing bone attached, wing tip and tenderloin removed Extra-virgin olive oil Kosher salt 3 large clementines, supremed and squeezed, juice reserved 3 large clementines, supremed and squeezed, juice reserved A few drops red wine vinegar 1 sprig fresh thyme 1/2 Thai bird chile, halved lengthwise 1/2 cup rich (hopefully homemade) chicken stock Yukon Gold and Cauliflower Puree, for serving, recipe follows 2 large Yukon gold potatoes 1/2 head cauliflower, cut into florets Kosher salt 1/2 to 3/4 cup cream 4 tablespoons cold butter (1/2 stick), cubed Instructions: Preheat the oven to 250 degrees F. Pat the chicken breasts dry with a paper towel. Coat a medium saute pan with olive oil, and place over medium-high heat. When the pan is hot, sprinkle the skin of the chicken generously with salt, and then place skin-side down into the pan. Cook until the skin is golden and crispy, 4 to 6 minutes. Sprinkle the opposite side of the breast with salt, and then flip the chicken and continue cooking until cooked through, another 5 to 6 minutes. If the pan starts to smoke, lower the heat. Transfer the breast to a sheet pan, tent loosely with foil and place in the oven until the sauce is finished and you are ready to plate. Remove the excess oil from the pan before returning over medium-high heat. Add the clementine juice, clementine supremes and vinegar, scraping up the brown bits that cling to the bottom of the pan. Stir in the thyme and chiles and let the liquid reduce by half before pouring in the chicken stock and a pinch salt. Continue cooking until the stock has reduced. Taste the sauce, making sure it's delicious, and then remove the thyme stalk and season with more salt, if needed. The sauce should be thickened and a little chunky. Lay the Yukon Gold and Cauliflower puree on the bottom of the plate, and then slice the chicken breast and fan the slices on top. Spoon some of the sauce on and around the chicken, and garnish with the supreme clementines. Halve the potatoes, and then cut each half into 6 to 8 pieces. Place the potatoes in a pot large enough to hold the cauliflower as well, and then cover the potatoes by 2 inches of water. Sprinkle generously with salt (it should taste like the ocean) and bring to a boil. After the water has been boiling about 10 minutes, add the cauliflower and cook until the vegetables are fork-tender. Bring the cream to a scald in a small saucepan. Meanwhile, pass the potatoes and cauliflower through a food mill into a large bowl. Add about half of the hot cream and 1/2 of the butter, and stir with purpose until thoroughly combined. Repeat this process with the remaining cream and butter until incorporated. Taste for seasoning (you will probably have to add salt), and serve warm. Yield: 2 servings.

Salted Caramel Monkey Bread Nonstick cooking spray, for greasing 4 ounces granulated sugar 1 teaspoon ground cinnamon 2 pounds refrigerated biscuits, such as Grands Flaky Layers, each piece cut into quarters 4 ounces chopped dates 4 ounces dark raisins 4 ounces black walnuts, roughly chopped 8 ounces brown sugar 6 ounces unsalted butter 2 tablespoons heavy cream 1/2 teaspoon kosher salt Salted caramel, homemade or store-bought, for serving Whipped cream, homemade or store-bought, for serving Instructions: For the monkey bread: Heat the oven to 350 degrees F. Lightly grease a 10- to 12-cup Bundt pan with cooking spray. Mix the granulated sugar and cinnamon in a large bowl. Add the biscuit pieces and toss to combine. Place the pieces in the pan, sprinkling in the dates, raisins and walnuts. Set aside. Add the brown sugar and butter to a large saute pan over medium heat. Cook until the butter has melted and started to bubble, then add the heavy cream and salt and whisk until thoroughly combined. Remove from the heat and pour over the dough pieces in the Bundt pan. Put the pan into the oven and bake until golden brown and no longer doughy in the center, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn upside down on a large platter to remove the pan. Slice while warm, drizzled with the salted caramel sauce and dollops of whipped cream.

Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach 3 large starchy potatoes, peeled and cut cubed Salt 1 lemon 1 1/4 pounds fresh cod fish 1/4 cup vegetable oil, eyeball it 2 teaspoons seafood seasoning blend, (recommended: Old Bay) 2/3 palm full 2 ribs celery and their greens, finely chopped 1 small yellow skinned onion, peeled and finely chopped 2 to 3 tablespoons chopped fresh thyme leaves, a few sprigs 3 to 4 tablespoons chopped fresh flat-leaf parsley, a handful Black pepper 1 egg 2 cups plain bread crumbs 4 tablespoons butter 1/2 red bell pepper, finely chopped 1 shallot, finely chopped 2 tablespoons all-purpose flour 2 cups chicken stock 1 clove garlic, finely chopped 1/4 cup cream or half-and-half 1 pound triple washed spinach leaves, stemmed and chopped Instructions: Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes. Bring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes. Remove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties. Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame. Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy. Drain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes. To serve, pile spinach mashers on plates and top with patties and gravy.

Amaretti Torta 20 amaretti cookies, plus 8 amaretti cookies crushed for topping 2 ounces semisweet chocolate chips (about 1/2 cup) 1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar 5 large eggs, separated 2 tablespoons orange-flavored liquor (Triple Sec, Cointreau, or Grand Marnier) 1/2 cup all-purpose flour 1/4 cup orange marmalade Instructions: Preheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper. Combine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside. Using an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 at a time, incorporating each yolk before adding the next. Once all the eggs are added continue to cream the mixture together until light and fluffy, about 4 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition. In medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes. Let the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve.

Tomato-Leek-Bacon Tart Vegetable cooking spray 1/2 (15-ounce) package refrigerated piecrusts 1 (8-ounce) package shredded Italian three-cheese blend, divided 3 medium leeks, thinly sliced (about 1 cup) 2 tablespoons olive oil 8 plum tomatoes, sliced 1 cup loosely packed fresh basil leaves, coarsely chopped 3 garlic cloves, coarsely chopped 1/2 (2.1-ounce) package fully cooked bacon slices, chopped 1/2 cup mayonnaise 1/4 cup freshly grated Parmesan 1 tablespoon fresh lemon juice 1/2 teaspoon pepper Garnish: fresh basil sprigs Instructions: Preheat the oven to 450 degrees F. Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions. Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend. Lower the oven to 375 degrees F. Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic. Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges. Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.

Apple Pie Baked in a Bag 2 cups all-purpose flour 1/4 cup sugar Pinch salt 1 cup cold unsalted butter (2 sticks), cut into pieces 1/3 cup ice water 5 Granny Smith apples, peeled, cored, and thickly sliced 1/2 cup sugar 1 1/2 tablespoons cornstarch 1 teaspoon fresh lemon juice 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 1 1/2 tablespoons cold unsalted butter, cut into pieces Instructions: Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly¿it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight. On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie. Arrange a rack in the center of the oven and preheat to 375 degrees F. Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center. Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour. Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more. Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.

Spicy Pork Bulgogi 2 pounds sliced pork butt 1 liter lemon-lime soda, such as Sprite 1/2 onion, plus sliced onions, for serving 4 garlic cloves 2 ounces ginger, peeled 1 green onion 4 ounces pineapple or pineapple juice 1/2 cup gochujang 1/4 cup sugar 1/4 cup mirin 1/3 cup soy sauce 1/2 teaspoon Korean fine chili powder (not coarse) 1/2 ounce sesame oil Vegetable oil, for the pan Kosher salt Julienned carrots, for serving Instructions: Cut the pork down the middle (in half) and add to a bowl with the lemon-lime soda. Allow to soak for at least 10 minutes. Drain out the soda. Put the 1/2 onion, garlic, ginger, green onion and pineapple in a blender and blend on medium low. Pour into the bowl with the pork and add the gochujang, sugar, mirin, soy sauce, Korean fine chili powder and sesame oil. Allow the pork to marinate for 12 hours. Heat up a pan and add vegetable oil. Lay the pork carefully in the pan (don't pile the pork--make sure every piece is touching the pan). Cook until the meat is firm, about 15 minutes. Add a touch of salt, sliced onions and thinly sliced carrots (matchstick.) Then, cook for another 5 to 10 minutes.

Beach Day Cookies Two 16.5-ounce tubes refrigerated sugar cookie dough (plus required ingredients) 1 pound (about 3 1/2 cups) confectioners' sugar 2 tablespoons meringue powder 1 drop royal blue gel food coloring 2 cups graham cracker crumbs 48 mini marshmallows One 3-inch piece rainbow sour candy, such as AirHeads® Xtremes Rainbow Berry Bites One .55-ounce piece green taffy, such as AirHeads® Watermelon 6 green gumdrops, cut in half Two .55-ounce pieces red taffy, such as AirHeads® Cherry 36 white chocolate chips Instructions: Preheat the oven to 350 degrees F. Prepare the cookie dough according to the package directions for roll-out cookies, incorporating flour as instructed. Cut the dough into twelve 4 1/2-inch circles, rerolling the scraps as needed. Arrange on 2 ungreased baking sheets. Bake until the edges are light golden brown, 11 to 14 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Meanwhile, combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, adding up to 1 tablespoon more water if needed, about 2 minutes. Transfer 1/4 cup of the icing to a piping bag fitted with a round number 3 tip. Spoon another 1/4 cup of the icing into a small bowl and thin with 1/2 teaspoon water to flooding consistency. You will know it has reached flooding consistency when you run a knife or fork through the icing and it flows back to where it was in 10 seconds. Add more water 1/4 teaspoon at a time until you've reached the right consistency. Transfer to a small piping bag (no tip needed). Add the food coloring to the remaining icing in the bowl and mix to combine. Transfer 1/4 cup to a piping bag fitted with a round number 3 tip. Thin the remaining blue icing with 1/4 teaspoon water to flooding consistency. You will know it has reached flooding consistency when you run a knife or fork through the icing and it flows back to where it was in 10 seconds. Transfer to a small piping bag (no tip needed). Using the thick blue icing, pipe the outline of the ocean and some waves on the bottom half of each cookie circle and let dry, about 20 minutes. Fill in the ocean with blue flooding icing using a toothpick to spread it all the way to the edges. Let dry completely, about 30 minutes. Outline the top half of each cookie with the thick white icing. Let dry completely, about 20 minutes. Fill in the empty space on the top half of each cookie with the white flooding icing using a toothpick to spread it all the way to the edges. Sprinkle 1 tablespoon crushed graham crackers over the wet icing on each. Let the icing dry completely, about 30 minutes, then tap the cookies to remove any excess crumbs. Pipe white ocean foam in swirls over the space where the blue and sand meet. Let dry completely, about 20 minutes. Meanwhile, build the sandcastles: Dip 4 mini marshmallows in water, then roll in the graham cracker crumbs until completely covered. Use the thick white icing to stick 3 marshmallows together to form the base of a sandcastle. Pipe a small amount of icing on the bottom of the fourth marshmallow and stick it on top of the base. Repeat with the remaining marshmallows, cracker crumbs and icing to make 12 castles. Make the flags: Use a sharp knife to cut 12 small flags out of the rainbow sour candy. Cut 6 toothpicks in half for the flag poles. Stick each flag to a toothpick piece, then stick a flagpole into the top of each sandcastle. Make the sand buckets: Cut 12 strips from the green taffy, each 1/2 inch long and 1/16 inch wide. Roll 1 strip in your hand to a 1-inch-long rope for a bucket handle. Use thick white icing to glue the handle to a green gumdrop half. Sprinkle some graham cracker crumbs into the top of the gumdrop bucket. Repeat with the remaining taffy strips, icing, gumdrop halves and graham cracker crumbs to make 12 buckets. Make the shovels: Cut 12 strips from the green taffy for the shovel handles, each 1/2 inch long and 1/16 inch wide. Cut twelve 1/4-inch squares from the green taffy. Squeeze one square onto the top of each handle to make 12 shovels. Make the crabs: Use the round part of a number 3 piping tip to cut 12 half-circles out of the red taffy. Cut 72 strips for legs, each 1/6 inch wide and 1/4 inch long. Press 3 legs onto each side of each half-circle to make 12 crabs. Make the seashells: Use a sharp paring knife to cut 2 small pieces off the bottom of each white chocolate chip to create a seashell. Use the paring knife to make indentation lines in the shape of a seashell on top of each chip. Assemble the cookies: Use thick white icing to glue 1 sandcastle, 1 bucket, 1 shovel, 3 seashells and 1 crab to each cookie. Let dry completely, about 20 minutes.

Blueberry Lemon Mousse Tart 1 2/3 cups graham cracker crumbs, (9 to 10 whole crackers) 1/3 cup quick rolled oats 3 tbsps. firmly packed brown sugar 5 tbsps. butter, melted 1 1/2 cups heavy cream, divided 3 tbsps. sugar, divided 1/4 tsp. lemon extract 1 (8 oz.) pkg. cream cheese, softened 3 tbsps. boiling water 1 envelope unflavored gelatine (2 teaspoons) 1 (12 oz.) jar Smucker's® Orchard's Finest® Northwoods Blueberry Preserves, divided 3/4 cup fresh blueberries Instructions: COMBINE cracker crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan. BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and lemon extract. Place cream cheese on microwave-safe plate. Mircowave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight. BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh blueberries in small bowl. Spoon evenly in center of cheesecake.

How to Make Mexican Thick Hot Chocolate | Champurrado Recipe 1/4 cup masa harina 3 1/2 cups cold water 1/4 teaspoon salt 3 cups of milk 1 (3-ounce) tablet sweetened Mexican chocolate, flavored with cinnamon Instructions: In a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. In medium saucepan add the paste and the remaining 3 cups of water. Bring to boil stirring constantly. Cook slowly for 20 minutes, the mixture will thicken. While this mixture is simmering, in another saucepan add the milk and bring to a boil. Add the chocolate and cook for about 10 minutes until the chocolate has completely dissolved. Pour the chocolate into the masa harina mixture stirring until well incorporated. With a milinillo or an eggbeater, whisk until a foam forms on top, about 3 minutes. Serve in a large bowl spooning some of the foam on top.

Breakfast Fajitas Four 8-inch flour tortillas 1/2 teaspoon olive oil 1 red bell pepper, cored, seeded and sliced into 1/2-inch strips 1 red bell pepper, cored, seeded and sliced into 1/2-inch strips 1 yellow onion, cut in half, sliced 1/2-inch thick 1 cup cremini mushrooms, sliced 1 1/2 teaspoons Fajita Spice Mix, recipe follows, or packaged seasoning mix 4 egg whites, whisked together Salt and freshly ground black pepper 1/2 to 1 cup Dominic's Salsa, for serving, recipe follows Hot sauce, for serving, optional Fat-free sour cream, for serving, optional 2 tablespoons chili powder 2 teaspoons ground cumin 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon brown sugar 1 teaspoon paprika 1/2 teaspoon cayenne 1/2 teaspoon kosher salt 1/4 teaspoon cornmeal Freshly ground black pepper 5 to 6 Roma tomatoes, diced 8 to 10 scallions, whites and light green parts, chopped 1/2 jalapeno pepper, seeds removed, finely chopped 1 to 2 cloves garlic, finely chopped almost to a paste 1 cup loosely packed cilantro, chopped Juice of 1 to 2 limes 2 teaspoons red wine vinegar 1/2 teaspoon kosher salt 1/2 teaspoon ground white pepper Instructions: Preheat the oven to 200 degrees F; arrange the tortillas in a single layer on an oven rack to warm them. In a small well-seasoned cast-iron or nonstick skillet, heat the oil over medium-low heat. Sprinkle a few droplets of water into the pan. If they sizzle and evaporate, the skillet is hot enough. Add the bell pepper and onion and saute until soft and fragrant, 8 minutes. Add the mushrooms and the Spice Mix and continue to saute until fragrant and the vegetables are thoroughly warmed through. Add the egg whites to the skillet. As they begin to solidify, use a rubber spatula to move them around the pan to mix with the vegetables, so that the liquid parts are exposed to the heat. When all is cooked through, season with salt and pepper. Serve straight from the skillet, spooning the fajita mixture onto the warmed tortillas. Serve with Dominic's Salsa or hot sauce (if using), and the sour cream (if using) on the side. Combine the chili powder, cumin, garlic powder, onion powder, brown sugar, paprika, cayenne, salt, cornmeal and some black pepper in a small bowl and whisk together. Store in a small jar with a tight-fitting lid. The spice mix will keep up to 2 months. Combine the tomatoes, scallions, jalapeno, garlic, cilantro, lime juice and vinegar in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again.

Spiced Peach Ketchup 1 cup ketchup 1 cup diced ripe peaches 1/2 teaspoon ground cinnamon 1 chipotle chile in adobo sauce Instructions: Puree the ketchup, peaches, cinnamon and chipotle in a blender until smooth. Refrigerate for up to 1 week.

Roasted Pasilla Peppers with Corn and Cotija 8 fresh pasilla or poblano peppers 2 tablespoons butter 3 cups fresh or frozen, thawed, corn kernels 3 green onions, sliced, including green tops 1 tablespoon chopped fresh oregano leaves or 2 teaspoons dried oregano 1 cup Mexican crema or sour cream 1/4 cup crumbled Mexican cotija or grated Parmesan Salt and pepper 1/2 pound small cooked shrimp, optional Instructions: Roast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside. In a frying pan, melt butter and add corn, green onions, and oregano. Saute until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season, to taste, with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers. Wrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes). Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.

Curry Lamb Shanks with Potatoes 4 lamb shanks (about 6 pounds total) Kosher salt and freshly ground black pepper 2 tablespoons olive oil 2 tablespoons butter 1 tablespoon golden curry powder 1 teaspoon ground allspice 1/2 teaspoon paprika 3 cups frozen pearl onions (12 ounces), thawed 1 red bell pepper, seeded and chopped 3 cloves garlic, smashed 8 to 10 sprigs fresh thyme 1 scotch bonnet or habanero chile 4 cups chicken stock 1 pound red bliss or new potatoes, sliced in half Right Rice, recipe follows Chopped fresh cilantro leaves, for garnish 2 cups rice Instructions: Season the lamb on all sides with salt and pepper. In a Dutch oven on medium-high heat add the olive oil. When the oil begins to swirl, add the shanks and sear until golden on all sides. Remove the shanks to a plate and add the butter, curry powder, allspice, and paprika. Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes. Add the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper. Allow the vegetables to become tender and golden with the spices, about 5 minutes. Stir everything together then add the shanks back to the pot. Add the chicken stock, cover and bring to a simmer. Simmer, stirring occasionally, until the lamb is fork tender, about 2 hours. Taste and season if needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more. If making the day before, refrigerate and remove the film of fat from the top before reheating. Serve the lamb shanks over Right Rice, recipe follows and garnish with chopped cilantro. Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan and fill with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered.

Steamed Squash Salad 4 small slender zucchini, cut into 1/4-inch rounds and parboiled for 1 minute 1/3 cup extra virgin olive oil Grated zest and juice of two large limes 1/4 teaspoon each ground cumin and cardamom 1/4 teaspoon pressed or minced garlic Salt and freshly ground black pepper Instructions: Parboil zucchini for a minute, drain, pat dry and divide among four dinner plates. Set zucchini in concentric circles on a plate. Combine the olive oil, lime peel and juice, cumin, cardamom and garlic. Season with salt and pepper. Taste and adjust for acidity. Spoon dressing over zucchini. When chicken is done, set it, skin side up over zucchini.

Seared Sea Scallops 2 cups all-purpose flour 1 tablespoon ground cumin 1 teaspoon curry powder 2 tablespoons dried thyme 2 tablespoons paprika 3 tablespoons olive oil 1 pound sea scallops, cleaned Pesto, recipe follows Basmati rice, recipe follows 2 cups arugula, stemmed, washed, and dried 2 cups basil leaves, washed and dried 1/2 cup grated Parmesan 4 cloves garlic, chopped 1/4 cup pistachio nuts 1/2 cup olive oil Salt and pepper 1 cup basmati rice 2 cups water 2 tablespoons butter Instructions: In a mixing bowl, combine flour, cumin, curry, thyme, and paprika. In a medium saute pan, heat the olive oil over medium heat. Dredge the scallops in the flour mixture, shaking off any excess flour, and add to the hot saute pan. Cook scallops for 2 to 3 minutes on each side until golden brown. Transfer the scallops to a plate, drizzle with pesto, and serve with the basmati rice on the side. Add all ingredients to food processor except for the olive oil, salt and pepper. Process until the ingredients form a paste. With the motor running, add the olive oil in a stream until combined. Season with salt and pepper, to taste. In a medium saucepan, add rice, water and butter. Bring to a boil, reduce heat and cover. Cook the rice without stirring for 12 to 15 minutes. Fluff with a fork and serve with scallops.

Blackberry Fizz 4 large blackberries 1 1/2 teaspoons Lemon-Thyme Simple Syrup, recipe follows 1/4 cup bourbon Splash sweet vermouth Club soda 1/2 cup fine sugar 2 teaspoons black peppercorns 4 sprigs fresh thyme 1 lemon, sliced Instructions: Muddle the blackberries with the simple syrup in a pint glass. Add ice, bourbon and vermouth. Top off with club soda and stir to combine. Combine 3/4 cup water with the sugar, peppercorns, thyme and lemon in a small saucepan over medium-high heat. When the sugar dissolves and mixture just begins to boil, lower the heat and simmer for 5 minutes. Remove from the heat and let cool, then strain through a fine-mesh sieve. Refrigerate in an airtight container.

Shakshuka 1 1/2 tablespoons extra-virgin olive oil 1/2 onion, chopped 1/2 red bell pepper, thinly sliced 1/4 small bunch cilantro, leaves and tender stems separated, chopped 2 small cloves garlic, thinly sliced 3/4 teaspoon ground cumin 1/2 teaspoon paprika Pinch red pepper flakes Kosher salt and freshly ground pepper 1 15-ounce can whole peeled tomatoes, crushed by hand 4 large eggs Warm pita bread, for serving Instructions: Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute. Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper. Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

Chorizo Guacamole 1 poblano chile pepper 1/8 white onion 1 lime, halved 1 small link fresh chorizo, casing removed 2 avocados 2 jalapeño peppers, seeded and diced 2 tablespoons chopped fresh cilantro 1/4 cup crushed chicharrónes (fried pork rinds) Kosher salt Instructions: Preheat the broiler. Put the poblano, onion and lime on a foil-lined baking sheet. Broil, turning, until everything is charred, 3 to 5 minutes. Transfer the poblano to a bowl and cover; let steam 5 minutes. Uncover and let cool, then peel off the skin and remove the stem and seeds. Transfer to a cutting board and dice. Dice the onion. Meanwhile, cook the chorizo in a large skillet over medium-high heat, breaking up the meat with a wooden spoon, until browned, 3 to 5 minutes. Cut the avocados in half and scoop the flesh into a bowl; smash with a fork. Fold in the chorizo, poblano, onion, jalapeños, cilantro and chicharrónes. Add the juice from the broiled lime. Season with salt.

Blue Cheese and Pecan Strudel 1 stick unsalted butter 1 large egg white 4 ounces cream cheese, at room temperature Freshly ground pepper 2 ounces Roquefort or other blue cheese, crumbled (about 1/2 cup) 1/2 cup chopped candied pecans 6 sheets frozen phyllo dough, thawed 1/4 cup breadcrumbs Honey, for drizzling Instructions: Make the clarified butter: Melt the butter in a small saucepan over medium-low heat and cook until the bubbling starts to slow down; remove from the heat and let cool. Skim the white foam off the surface and discard. Spoon the remaining butter into a bowl, discarding the solids at the bottom of the saucepan. Whisk the egg white, cream cheese and 1/4 teaspoon pepper in a medium bowl until smooth. Gently fold in the blue cheese and candied pecans with a rubber spatula. Lay out 1 sheet of phyllo on a large cutting board or work surface with a long side in front of you. (Keep the remaining phyllo covered with a slightly damp towel to prevent it from drying out.) Brush the phyllo lightly with some of the clarified butter. Sprinkle evenly with 2 teaspoons breadcrumbs. Repeat to make 5 more layers (phyllo, clarified butter, breadcrumbs), stacking the phyllo as you go. (Reserve some clarified butter to brush on the strudel before baking.) Spoon the cheese mixture in a strip down the length of the phyllo, about 1 inch from the long side closest to you. Starting from that side, roll up the phyllo to make a thin log. Wrap the log in plastic wrap or cover with a towel and refrigerate until the filling is firm, at least 1 hour. Position a rack in the lower third of the oven and preheat to 400 degrees F. Place the phyllo roll seam-side down on a parchment-lined baking sheet. Brush all over with the remaining clarified butter. Sprinkle with pepper. Bake, rotating the pan halfway through, until the phyllo is crisp and golden brown, about 25 minutes. Let cool about 15 minutes, then transfer to a cutting board to slice. Lightly drizzle the slices with honey and serve warm or at room temperature.

Strawberry Shortcake Martinis 2 pints strawberries, cleaned and sliced 1/4 cup sugar substitute (recommended: Splenda) 1 recipe Low Carb Zucchini Muffins, recipe follows Low Carb Fresh Whipped Cream, recipe follows 1 pint whole strawberries Few sprigs fresh mint 4 tablespoons wheat bran 1 1/2 cups soy flour plus 2 tablespoons 1/2 cup small diced zucchini, with skin on 3 eggs 3/4 cup heavy cream 1/2 cup club soda 1/3 cup sugar substitute (recommended: Splenda) 1 1/2 teaspoons baking powder 1 cup heavy cream 1/3 cup sugar substitute (recommended: Splenda) 1 teaspoon no sugar added vanilla extract Instructions: Combine sliced strawberries and sugar substitute and refrigerate for at least 30 minutes. Slice muffins in half horizontally when cooled. Place each muffin bottom in a martini glass. Top with strawberry mixture. Place muffin tops on top of strawberry filling. Garnish with low carb whipped cream, whole berries, and fresh mint. Preheat oven to 375 degrees F. Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan. In a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan. With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.

Crunchy Onion Potato Bake 2½ cups milk 1½ cups water ¼ cup butter 1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes 1 can (15.25 oz) Green Giant® whole kernel corn, drained 1 cup shredded Cheddar cheese (4 oz) 1 can (2.8 oz) French-fried onions Instructions: 1.) Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn. 2.) Spoon half of potato mixture into dish. Sprinkle with ½ each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions. 3.) Bake 10 to 15 minutes or until cheese is melted and onions are golden. * Try a new cheese, like a Mexican blend, to add extra flavor.

Pretzel Chow Mix 1 cup semisweet chocolate chips 2 tablespoons butter 3/4 cup peanut butter 1/4 teaspoon vanilla extract 6 cups pretzels, broken into pieces 1 1/2 cups confectioners' sugar Instructions: Place the chocolate chips and butter into a bowl set over a pot of simmering water, and stir until melted. Add the peanut butter and vanilla, and stir again until homogenous. Remove the bowl from the heat, then add the pretzels. Using two spatulas, toss the pretzels to coat completely with the chocolate. Add the sugar to the bowl and toss again to coat the pretzels. Serve as is, or store in the refrigerator.

Stilton Dressing 4 ounces Stilton cheese, chopped 1 cup mayonnaise 1 cup heavy cream 2 tablespoons tarragon vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 head iceberg lettuce, cut in 6 wedges Instructions: Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until smooth. Place a wedge of lettuce on each serving plate. Pour enough dressing over the lettuce to moisten. Serve immediately.

Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil 4 trout fillets, skinless 2 eggs All purpose flour 1 cup panko crumbs 1/3 cup shiso leaves, chiffonade 1 teaspoon ground coriander Salt and pepper to taste Instructions: Mix the panko, coriander and shiso. Season the fillets. Dredge the fillets in flour, egg then panko. Deep fry at 350 degrees for 6 to 8 minutes until golden brown.

Rhubarb Reunion Cocktail 6 cups ice 3 cups bourbon 1 cup fresh lemon juice 1 cup fresh mint leaves, plus 12 to 15 sprigs for garnish 1 cup Rhubarb Simple Syrup, recipe follows 2 cups ginger beer 2 cups chopped rhubarb 1 cup sugar Instructions: Fill a pitcher with the ice, then add the bourbon, lemon juice, mint and Rhubarb Simple Syrup, and stir to combine. Top with the ginger beer, and serve in glasses with a mint sprig garnish Place the rhubarb, sugar and 1 cup water in a medium saucepan set over medium-high heat. Bring to a boil and cook until the sugar dissolves and the rhubarb softens, 5 to 8 minutes. Transfer to a blender and puree until smooth. Yield: 2 1/2 cups.

Red Velvet Crinkle Cookies One 8-ounce package cream cheese, at room temperature 6 tablespoons unsalted butter, at room temperature 2 large eggs 2 tablespoons raspberry liqueur, such as Chambord One 18.25-ounce package red velvet cake mix Confectioners' sugar, sanding sugar, small white nonpareils or finely chopped pistachios, for decorating Instructions: Heat oven to 375 degrees F. Beat the cream cheese and butter with an electric mixer on medium speed in a large bowl until fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition; mix in the raspberry liqueur. Sift the red velvet cake mix into the bowl and stir until completely blended and the mixture forms a dough. Cover and refrigerate at least 30 minutes. Line two baking sheets with parchment paper. Using your hands, roll 1 teaspoon of dough at a time into a ball, and then roll each ball in the desired decoration. Place the balls on the prepared baking sheet, about 3 inches apart. These will be baked in three batches, so it is best to keep the dough in the refrigerator while one batch is baking, and roll them right before they go into the oven. Bake until the cookies spread and the tops begin to crackle, 10 to 12 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely.

Chocolate Goat Cheese Truffles 6 ounces bittersweet chocolate, chopped 6 ounces fresh (mild) goat cheese, at room temperature 1/4 cup confectioners' sugar 1/2 teaspoon vanilla extract 1/4 cup sweetened cocoa powder, sifted Instructions: In the top of a double boiler, or in a metal bowl set over a pot of simmering water (make sure the water does not touch the bowl), melt the chocolate, stirring until it is smooth. Set the melted chocolate aside to cool for a few minutes while you prepare the rest of the ingredients. In a bowl whisk together the goat cheese, sugar, and vanilla until it is light and fluffy. Whisk in the melted chocolate until it is well combined. Chill, covered, until it is firm, at least 1 hour. To form the truffles, take a heaping teaspoon of the chocolate/cheese mixture and lightly roll it into a ball with your hands. Roll the finished truffles in the sifted cocoa powder, set them onto a baking sheet lined with waxed paper, and chill until they are firm, about 30 minutes. The truffles can be stored in an airtight container in the refrigerator for up to 3 days.

Le Waf, The Artisan Waffle 30 grams fresh yeast 200 milliliters milk or water, at room temperature 500 grams all-purpose flour, plus more for dusting 2 eggs, at room temperature 300 grams butter, at room temperature 40 grams white or brown sugar (see Cook's Note) 5 grams salt 350 grams pearl sugar (see Cook's Note) Serving suggestions: gelato, fresh fruit or whipped cream Instructions: Dilute the yeast in a bowl with the milk. Stir in half of the flour and the eggs. Let rest for 20 minutes. Add the remaining flour and the butter, white sugar and salt. Using a stand mixer, food processor or by hand, knead the dough until it is homogeneous and smooth. Add the pearl sugar and mix again until it is integrated into the dough. Divide the dough into about 12 balls, each weighing 120 grams (for large waffles) or about 19 balls, weighing 80 grams each (for medium-sized waffles). Place on a floured surface and roll the dough. Cover with a towel and let rest for 40 minutes. Preheat a heavy-duty cast-iron waffle maker to 180 degrees C (356 degrees F). Cook the dough until golden brown, about 3 minutes (cooking time may vary depending on your waffle iron). Serve plain or with toppings, such as gelato, fresh fruit and whipped cream. The waffles can be stored in a dry, airtight container.

Lingonberry Stuffed Meatballs 2 pounds ground beef 1 pound ground veal 1/2 cup minced yellow onion 3 sprigs fresh tarragon, leaves stripped and coarsely chopped 2 teaspoons herbes de Provence 3 teaspoons salt 2 teaspoons white pepper 5 eggs 3 cups panko (Japanese) bread crumbs 4 tablespoons lingonberries* Vegetable oil Instructions: Preheat the oven to 375 degrees F. Put the ground beef, veal, onion, tarragon, herbes de Provence, salt and pepper into a large mixing bowl. Lightly beat the eggs and pour over the meat. Mix well using your hands (it's the best way to make meatballs). Add 1 1/2 cups of the bread crumbs and mix well. Set aside. Form the meat mixture into 12 balls. Make a hole in the center of each ball with your thumb and fill the hole with 1 teaspoon of the lingonberries. Push the meat back over the fruit, making sure to seal the hole well. Refrigerate for at least 30 minutes. (The meatballs can be made to this point 1 day in advance.) Pour 3 inches of vegetable oil into a large deep sided skillet and place over medium heat for 7 to 10 minutes. Test the oil by dropping a bread cube into it. If the cube browns quickly, the oil is ready. Remove the meatballs from the refrigerator and roll them in the remaining bread crumbs. Carefully place them into the skillet 4 at a time. Keep a close watch on them, making sure to turn them so they get golden brown on all sides. Remove with a slotted spoon and place on a sheet of paper towels. Repeat with the remaining meatballs. Put the meatballs on a baking sheet and place in the oven for 20 minutes. Remove and serve immediately.

Kiddie Kabobs with Turkey, Tomatoes, Carrots and Cucumber 8 ounces Cheddar, cut into 1-inch cubes 8 ounces honey roasted turkey, cut into 1-inch cubes 15 cherry tomatoes 2 medium carrots, peeled, cut into even 1-inch coins 1 large cucumber, seeded, cut into half moons 8 ounces Cheddar, cut into 1-inch cubes 8 ounces honey roasted turkey, cut into 1-inch cubes 15 cherry tomatoes 2 medium carrots, peeled, cut into even 1-inch coins 1 large cucumber, seeded, cut into half moons Instructions: Place the cheese, turkey, tomatoes, carrots and cucumbers separate bowls and stick one ingredient on the sharp top to avoid injury. Give each kid a skewer and have them thread assorted toppings onto their skewers from the bottom and enjoy! Place the cheese, turkey, tomatoes, carrots and cucumbers separate bowls and stick one ingredient on the sharp top to avoid injury. Give each kid a skewer and have them thread assorted toppings onto their skewers from the bottom and enjoy!

Citrus Arctic Char with Farro 3/4 cup farro 1 navel orange 1 blood orange 2 tablespoons extra-virgin olive oil, plus more for the pan 1 small bulb fennel, thinly sliced, plus chopped fronds for topping 4 skinless Arctic char fillets (about 5 ounces each) Kosher salt and freshly ground pepper 1 teaspoon fresh thyme, roughly chopped 2 cloves garlic, smashed Instructions: Preheat the oven to 400˚. Cook the farro as the label directs; set aside. Meanwhile, working with 1 orange at a time, cut off the peel and white pith with a paring knife. Working over a bowl, cut in between the membranes, letting the citrus and juices fall into the bowl. Lightly coat a 9-by-13-inch baking dish with olive oil. Add the fennel slices, leaving 4 empty spots for the fish fillets. Add the fish curved-side up to the pan; season with salt and pepper and sprinkle with the thyme. Heat the olive oil and garlic in a small nonstick skillet over medium heat. Cook, stirring, until the garlic sizzles and begins to brown, 2 to 3 minutes. Carefully pour the garlic and oil into the bowl with the citrus and stir well to combine; season with salt and pepper. Spoon the citrus oil over the fish and fennel. Bake until the fish flakes when poked with a knife at the thickest part, 10 to 14 minutes. Divide the farro among plates and top with the fish, fennel and citrus mixture. Top with fennel fronds.

Summer Eggplant Lasagna 1 eggplant Salt 2 eggs, beaten with 1 teaspoon water 1 1/2 cups plain bread crumbs 1 cup grated Parmesan Freshly ground black pepper 2 tablespoons dried oregano 2 tablespoons dried parsley leaves 2 tablespoons garlic powder Olive oil, for frying 1 or 2 tablespoons butter, depending on taste 1/2 cup red wine vinegar 1 cup olive oil Scant 1/4 cup chopped peppadew peppers 2 tablespoons sugar 1 teaspoon dried oregano 1 to 2 garlic cloves pressed through a garlic press Salt and freshly ground black pepper 1/2 cup mint leaves 2 tablespoons Italian parsley leaves Minced garlic Shredded Parmesan 1/2 (16-ounce) box lasagna noodles 1 pound ball fresh mozzerella cheese, cubed or shredded 1/2 cup basil leaves Cherry or grape tomatoes, halved and tossed with some vinaigrette, for garnish Instructions: Peel and slice the eggplant and salt it in a colander. Cover with paper towels and a tea kettle that is full and heavy. Let stand for about 1 hour until moisture is released. This first step is very important to remove any bitterness. Batter the eggplant by dipping first in beaten eggs, then in bread crumbs seasoned with salt, pepper, oregano, parsley, and garlic powder. (If you need to use store bought seasoned bread crumbs omit salt and pepper.) In a deep sided fry pan heat the olive oil to 350 degrees F. Add a little butter (for flavor) and fry the eggplant in batches until golden brown. Drain on paper towels and set aside. Make the vinaigrette of red wine vinegar, olive oil, chopped peppadews, sugar, oregano and garlic. Season with salt and pepper, to taste. Chop the mint and Italian parsley. Spoon 2 tablespoons vinaigrette in the bottom of a large bowl. Layer eggplant slices with the chopped mint, parsley, and the vinaigrette. Top with more of the vinaigrette and marinate, covered, in the refrigerator for at least 1 hour. (Cook's note: you can also add to the layers more minced garlic and shredded Parmesan.) Boil the lasagna noodles with a little oil, so that they do not stick, and some salt, to impart some flavor. In a beautiful serving dish layer the marinated eggplant, the noodles, then sprinkle with some fresh mozzarella, then the basil and finally drizzle with the vinaigrette. Repeat until all the layers are formed, making sure that the noodle is not the last layer. Garnish with cherry tomatoes. Season with salt and pepper, to taste. Serve at room temperature for the best summer lasagna. Manga!!!

Cinnamon French Toast 1 cup half-and-half 2 tablespoons granulated sugar 2 teaspoons ground cinnamon, plus more for serving 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 6 large eggs 2 to 3 tablespoons unsalted butter 8 slices challah or brioche bread (3/4 inch thick) or 12 slices sandwich bread Confectioners' sugar, for dusting Fresh fruit, for serving Maple syrup, for serving Instructions: Preheat the oven to 200 degrees F. Whisk together the half-and-half, granulated sugar, cinnamon, vanilla, salt and eggs in a large bowl until very well combined and no visible egg white remains. Pour the mixture into an 8- or 9-inch square baking dish. Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon butter and when it melts, swirl to coat the skillet. Put 2 slices of bread at a time in the custard until moistened through, about 10 seconds on each side for the thicker bread and 5 seconds for the thinner sandwich bread. When the butter begins to sizzle, transfer the soaked slices to the skillet and cook until the custard is heated through and the slices are very golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and hold in the oven while you repeat with the remaining butter, bread and custard. To serve, fan out the slices on a platter or individual plates and dust with confectioners' sugar and additional cinnamon. Serve with fresh fruit and maple syrup.

String Bean \Casserole\ Salad Kosher salt and freshly ground black pepper 1 pound haricots verts, trimmed and cut into thirds 1 red bell pepper, seeded and sliced 1/2 cup apple cider vinegar 2 ounces dried porcini mushrooms 3 cloves garlic, smashed 8 sprigs fresh thyme 1 tablespoon Dijon mustard 4 tablespoons mushroom soaking liquid 2 tablespoons olive oil 1/2 cup French-fried onions, lightly hand-crushed (recommended: French's) Instructions: Fill up a large bowl of water and a few handfuls of ice, set aside. Bring a large pot of water to a rolling boil. Add a heavy pinch of salt, the green beans, and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, remove the vegetables to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry. To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, the vinegar, mushrooms, garlic, thyme, and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more. To make the vinaigrette: Whisk together the mustard, 4 tablespoons of the liquid the mushrooms are soaking in, and olive oil in a small bowl. Season with some salt and a grind or two of pepper. Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the vinaigrette. Toss and serve with fried onions sprinkled over the top.

Linzer Cookies 1 1/2 cups whole almonds 1 cup pecans 11/2 cups granulated sugar 5 cups all-purpose flour, plus more for dusting 2 teaspoons ground cinnamon 1/2 teaspoon ground cardamom 1 teaspoon salt 5 sticks unsalted butter, at room temperature 1 tablespoon vanilla extract 6 large egg yolks Grated zest of 1 lemon Grated zest of 1 orange 1/4 cup confectioners' sugar 1 cup seedless raspberry preserves Instructions: Position racks in the lower and upper third of the oven and preheat to 350. Place the almonds and pecans on a baking sheet; toast on the upper oven rack until lightly browned and fragrant, about 8 minutes. Let cool, then pulse in a food processor with 1/4 cup granulated sugar until finely ground. (Don't overprocess or the mixture will turn into a paste.) Turn off the oven. Whisk the flour, cinnamon, cardamom and salt in a medium bowl. Set aside. Using a mixer, beat the butter and the remaining 11/4 cups granulated sugar in a large bowl until light and fluffy. Beat in the vanilla extract, egg yolks, and the lemon and orange zest; add the ground nuts. Add the flour mixture, mixing just until incorporated (do not overmix). Divide the dough into 2 pieces; place 1 piece between 2 lightly floured sheets of parchment paper and roll into a 14-inch square, about 1/4-inch thick. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour. Preheat the oven to 350. Cut the dough into hearts with a 21/4- to 21/2-inch heart-shaped cookie cutter. Using a smaller heart-shaped cutter (about 11/2 inches), cut out the centers from half of the cookies (you can reroll the centers and scraps). Place the cookies, about 1 inch apart, on baking sheets and bake 2 sheets at a time until the edges are golden, 12 to 15 minutes, rotating the sheets halfway through. Cool on wire racks. Sift confectioners' sugar over the cookies. Spread 1 teaspoon raspberry preserves evenly over each whole heart cookie, leaving a slight border around the edge; top with the cut-out heart cookies.

Spiced Cranberries and Almonds 3/4 stick unsalted butter 1/2 cup packed light brown sugar 1 tablespoon maple syrup 1 teaspoon ground cinnamon 2 teaspoons pumpkin pie spice 2 cups dried cranberries 3 cups almonds 1/2 cup unsweetened coconut flakes Instructions: Preheat oven to 350 degrees F. Melt butter, brown sugar, and maple syrup in large pot over medium heat. Stir in cinnamon and pumpkin pie spice. Add cranberries, almonds, and coconut flakes and stir to combine. Spread mixture on greased cookie sheet. Bake 20 minutes or until mixture is crunchy and lightly browned. Transfer to a bowl when cooled and serve.

Blushing Mimosas 2 cups fresh raspberries, plus more for garnish 3/4 cup sugar 2 2/3 cups grapefruit juice One 750-milliliter bottle sparkling rose wine, chilled 1/2 cup vodka, such as Tito's Grapefruit slices, for garnish Instructions: Combine the raspberries, sugar and 3/4 cup water in a small saucepan. Bring to a boil. Reduce the heat and simmer, uncovered, until the raspberries begin to fall apart and the sugar dissolves, about 5 minutes. Strain the liquid through a wire-mesh strainer into a glass measuring cup, pressing the solids to release the juices. Discard the solids and let the simple syrup cool completely. To serve, pour 2 tablespoons simple syrup in the bottom of each of 8 champagne flutes. Top with 1/3 cup grapefruit juice and about 1/3 cup sparkling rose. Top each with about 1 tablespoon vodka and garnish with raspberries and grapefruit slices.

Baked Tamarind and Seedcrusted Turkey Leg 1 turkey leg, about 3 to 4 pounds 6 ounces tamarind pods or 1/3 cup tamarind paste mixed with 3/4 cup water 2 tablespoons sesame seeds 2 tablespoons cumin seeds 2 teaspoon celery seeds 1 tablespoon cracked black pepper 1/2 teaspoon cayenne pepper 2 shallots, peeled and cut in half 2 garlic cloves, peeled 1 tablespoon honey 2 teaspoons Worcestershire sauce 1/4 cup vegetable oil 2 teaspoon coarse salt Instructions: If using tamarind pods, peel them and extract the fruits. Place tamarind fruit in a small saucepan with enough water to cover by an inch. Cook over medium low heat, covered, until soft, about 30 minutes. Drain, reserving the cooking water. Mash and then push through a strainer, discarding the seeds and strings. Reserve the pulp, which should measure about 1/2 cup, and add to that 1/2 cup of the reserved cooking liquid. (Or, if using tamarind paste, combine pulp and water in a small saucepan, bring to the simmer, and push through a sieve to remove seeds. Reserve resultant puree, which should measure about 1 cup.) In a small dry skillet, toast sesame and cumin seeds over medium low heat until fragrant and lightly colored, about 2 minutes. Place in small bowl and add celery seeds, cracked black pepper, and cayenne pepper. Stir to combine and set aside. Drop shallots and garlic through top of blender with the motor running. Add spice and whirl to pulverize slightly. Add tamarind, honey, Worcestershire, and oil and blend thoroughly. Rub marinade evenly on turkey leg and let marinate in refrigerator 3 hours or overnight. Preheat oven to 375 degrees F. Remove turkey leg from refrigerator and season evenly on all side with salt. Place on rack set inside roasting pan. Pour 1/4-inch of water into the bottom of roasting pan. Cover roasting pan with foil and roast for 40 minutes. Remove the foil and continue to cook 2050 minutes, until fork inserted in meat slips out easily or instant-read thermometer inserted in thickest part of joint measures 165 degrees F. Remove leg from oven, let cool and shred meat.

Fried Calamari with Spicy Anchovy Mayonnaise 1 egg, at room temperature* 4 to 5 anchovy fillets 2 tablespoons lemon juice 1 tablespoon finely chopped parsley leaves 1/2 teaspoon cayenne 3/4 cup light olive oil or vegetable oil 1 pound fresh, clean calamari 4 cups light olive oil or vegetable oil 1 cup all-purpose flour 1 cup graham cracker crumbs 1 teaspoon kosher salt Instructions: In a food processor, combine the egg, anchovies, lemon juice, parsley, and cayenne. Blend until smooth. With the motor running, slowly add the oil to make a mayonnaise. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve. Cut the calamari into 1/4-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use. Pour the oil into a heavy-bottomed, straight-sided 3-quart saucepan, about 8 inches in diameter. To prevent the oil from bubbling over when frying the calamari, the pan should be no more than 1/3 full. Heat the oil to 360 degrees F on a deep fat thermometer. (to check the temperature without a thermometer , drop a small piece of bread the size of a crouton into the oil. It should float to the surface immediately and brown lightly in about 45 seconds.) Combine the flour and graham cracker crumbs in a bowl. Divide the calamari into 2 or 3 batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake the calamari in a mesh strainer to shed excess coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with salt. The cooked calamari can be kept warm in a low oven while you continue. Check your oil temperature (360 degrees F) and repeat with the remaining calamari. Serve hot with the chilled anchovy mayonnaise.

Pork Loin with Ketchup and Onion Marmalade 1 (2 1/2 to 3-pound) pork loin Salt and freshly ground black pepper 1 tablespoon garlic powder 2 tablespoons grapeseed oil 1 tablespoon grapeseed oil 1 large red onion, sliced 1/4 cup ketchup Instructions: Preheat oven to 350 degrees F. For the pork: Rinse pork loin to remove residue and pat dry with paper towels. Season with salt, pepper, and garlic powder. Heat grapeseed oil over medium-high heat in an oven safe pan, preferably with a lid. Sear pork loin on all sides, leaving each side undisturbed for the first few minutes before turning, to allow the seasonings to integrate into the surface of the meat. Cover the pan and transfer to the oven. Roast, covered, until fork tender, about 1 1/2 hours, or until the pork reaches an internal temperature of 160 degrees F on an instant-read thermometer. Remove cover and increase oven temperature to 425 degrees F for about 10 minutes to allow outside of roast to brown. Remove from oven and allow to rest and carryover cook to 170 degrees F. Slice. For the marmalade: While the pork is in the oven, make the marmalade. Heat grapeseed oil over medium heat in a small skillet. Add onion and reduce heat to low. Allow to slowly caramelize, about 30 to 40 minutes. Stir in ketchup and salt and pepper, to taste, and allow to cook for another 10 minutes to reduce and thicken. Add additional oil before serving if the marmalade looks too pasty. Serve marmalade over sliced pork.

Chocolate Cake with Mocha Frosting 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 2 cups sugar 1 tablespoon pure vanilla extract 3 extra-large eggs, at room temperature 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 2/3 cup hottest tap water 2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder 1 teaspoon instant espresso powder 2/3 cup half-and-half Mocha Frosting, recipe follows 12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped 3 tablespoons unsalted butter, diced, at room temperature 2 teaspoons instant espresso powder 1 1/4 cups heavy cream 1 tablespoon Kahlua 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth. Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve. Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold. Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

Garlic Mashed Potatoes 6 Yukon Gold Potatoes, peeled and quartered 4 cups water 1 head garlic roasted 4 tablespoons butter 4 to 5 heavy cream, heated 2 tablespoons fresh bacon bits Salt and freshly ground black pepper, to taste Instructions: Cook the potatoes in 4 cups water for 30 minutes or until soft. Drain. Pass the potatoes through a food mill and add the garlic, butter, heavy cream, bacon bits, and salt and pepper to taste. Stir until thoroughly combined. Serve warm.;

Creamy Dilled Cucumber Salad 1/2 cup plain yogurt 1 small clove garlic, finely grated Finely grated zest and juice of 1 lemon Kosher salt and freshly ground black pepper 3 small cucumbers, such as Kirby, chopped 1 shallot, chopped (about 1/2 cup) 1/4 cup fresh dill, coarsely chopped, plus more, for serving 1/4 cup fresh mint leaves, coarsely chopped, plus more, for serving Instructions: Stir together the yogurt, garlic, lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a medium bowl until combined. Add the cucumbers, shallot, dill and mint; stir until the cucumbers are well coated. Serve sprinkled with dill and mint.

Cat Lady Quilt Pie 3 pounds fresh strawberries, hulled and sliced into quarters (approximately 6 cups) 4 ounces dark chocolate (70% cacao), roughly chopped, or 1/2 cup dark chocolate chips 3/4 cup sugar 6 tablespoons cornstarch 1 teaspoon grated lemon zest All-purpose flour, for dusting 2 batches Butter Pie Dough, recipe follows (see Cook's Note) 1 batch Chocolate Pie Dough, recipe follows 3 cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1/2 teaspoon fine salt 1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1-inch cubes 1/4 cup very cold or frozen vegetable shortening, cut into 1-inch cubes 6 to 8 tablespoons ice cold water 1 1/4 cups all-purpose flour, plus more for dusting 1/4 cup sugar 3 tablespoons cocoa powder 1 1/4 sticks (10 tablespoons) very cold unsalted butter, cut into 1-inch cubes 3 to 4 tablespoons ice water Instructions: Place the strawberries, chocolate, sugar, cornstarch and lemon zest in a large bowl and gently combine until the ingredients are evenly distributed. Set aside. Line a large work surface with parchment paper and lightly flour the paper. Roll out one ball of the Butter Pie Dough into an 11-by-14-inch rectangle. Gently roll the dough up around your rolling pin and transfer it to a 9-by-12-by-1-inch rectangular sheet pan. Unroll the pastry over the sheet pan. Alternatively, fold the pastry in half and then again in quarters, transfer to the sheet pan and unfold. Gently fit the pastry into the pan and up the sides. Tuck the edges under the side of the pan lip and trim. Transfer the strawberry-chocolate filling to the lined pan and distribute evenly. Place the filled sheet pan in the fridge while you complete the next step. For the decorations: To make the plain quilt squares, cut a ball of Butter Pie Dough in half and roll one half out to a 7-by-11-inch rectangle. Use a ruler and a crimped pastry wheel (see Cook's Note) to cut six 3-inch squares. To make the embossed quilt squares: Use the other half of the ball of dough to roll out a 5-by-9-inch rectangle. Place a doily (see Cook's Note) over the pastry and continue to roll the pastry until it is a 7-by-11-inch rectangle. Remove the doily. Use a ruler and the crimped pastry wheel to cut six 3-inch squares. Put the plain and embossed squares carefully on a sheet pan and return to the fridge while you create the other decorations. To make the cat and mouse decorations: Print the Cat Lady Quilt Pie Template (link below) and cut out the shapes with scissors. Roll out the Chocolate Pie Dough. Lay the front-view cat stencil on the dough and use a sharp knife to cut out a front-view cat; repeat to make 2 front-view cats. Lay the side-view cat stencil on the dough and use a sharp knife to cut out a side-view cat; repeat to make 2 side-view cats. Lay the 2-part mouse stencil on the dough and use a sharp knife to cut out 1 front-end mouse piece and 1 back-end mouse piece. To make the heart, flower, crisscross and letter decorations: Roll out one ball of Butter Pie Dough to a 12-inch circle. Cut out 12 hearts with a 1-inch heart cutter, 11 flowers with a 1-inch flower cutter and 20 crisscrosses with a 1-inch crisscross cutter. Use 1-inch M, E, O and W letter cutters to make 2 Ms, 2 Es, 2 Os and 2 Ws. To make the fishbone and dream bubble decorations: Using leftover Chocolate Pie Dough, cut a narrow strip of dough for the spine, approximately 1 inch long. Cut 2 narrow strips 1/2 inch long for the cross bones. Cut a triangle for the head of the fish with a 1-inch triangle cutter. Cut a 1/2-inch V shape for the tail. Use any leftover Butter Pie Dough to freehand a dream bubble that is approximately 2 inches wide and 1 inch high. Dampen the dream bubble lightly with a wet finger and assemble the fish on the dream bubble. Gently place the quilt squares on the filled pie one at a time, alternating the embossed and plain pieces. To assemble the decorations: Dampen the back of each decoration right before you place it on a quilt square. The decorations can be arranged in any order that you find appealing, but should be spaced so that patterns are not repeated directly beside each other. Leave one quilt square above a front-view cat quilt square open for the fishbone/dream bubble decoration. For the cat (side view): On a quilt square, place one side-view cat. Roll 2 small pieces of Butter Pie Dough to form the eyes and place on the face. Repeat on a second quilt square. For the cat (front view): On a quilt square, place one front-view cat. Roll 2 small pieces of Butter Pie Dough to form the eyes and place on the face. Repeat on a second quilt square. For the mouse: On a quilt square, place the front end of the mouse. Roll 1 small piece of Butter Pie Dough to form the eye and place on the face. Roll 1 small piece of Chocolate Pie Dough and place on the nose. Put the back end of the mouse on a second quilt square. For the heart pattern: On a quilt square, form 6 hearts into a circle. Place a flower in the middle. Repeat on a second quilt square. For the letters: On a quilt square, place one set of letters to spell out MEOW. Repeat on a second quilt square. For the flowers: On a quilt square, place 9 flowers in 3 rows. For the fishbone/dream bubble: On an empty quilt square above a front-view cat quilt square, place the assembled fishbone/dream bubble. Roll a few small pieces of Butter Pie Dough and place them above the cat's head leading up to the dream bubble. Place one crisscross cut-out on each spot where 4 quilt squares meet and where 2 quilt squares meet the border. Use the tines of a fork to create a decorative pattern around the edge of the pie. Trim any excess away from the border. To bake: Position a rack in the lower third of the oven and preheat the oven to 425 degrees F. Bake the pie for 12 minutes. Then, reduce the temperature to 350 degrees F and bake until the pie is golden and the filling bubbles thickly, another 50 to 60 minutes. Let cool for at least 2 hours before cutting to ensure that the filling is set. For the butter pie dough: Pulse the flour, sugar and salt in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter and shortening over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces. Sprinkle 6 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add more water 1 tablespoon at a time, pulsing 1 to 2 times between additions. Turn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Divide the dough into 2 balls, wrap each tightly in plastic wrap and chill for 1 hour. For the chocolate pie dough: Pulse the flour, sugar and cocoa powder in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces. Sprinkle 3 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add another tablespoon of water, pulsing 1 to 2 times. Turn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Wrap tightly in plastic wrap and chill for 1 hour.

The Ultimate Crab Cakes Extra-virgin olive oil 1 onion, finely minced 4 garlic cloves, finely minced 1 1/2 pounds jumbo lump crabmeat 1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor) 2 tablespoons mayonnaise, plus more if needed 1 large egg white 1/2 lime, juiced 1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper 1 recipe Garlic Aioli with Celery Root, for serving, recipe follows Lemon wedges, for garnish 2 cloves garlic 1/2 cup sour cream 1 cup mayonnaise 1 tablespoon celery seed 1 lemon, juiced 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline 2 tablespoons freshly chopped chives Instructions: Make the crab cakes first so they have time to firm up in the refrigerator before you cook them. Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill. To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root. Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife. Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.

Silver Dollar Pancakes 1 1/2 cups all-purpose flour 3 1/2 tablespoons baking powder 1 tablespoon salt 1 tablespoon sugar 1 egg 1 1/4 cups milk 3 tablespoons butter, melted Oil 1 1/2 cups sour cream 1 shallot, minced 1/4 cup dill, chopped 1/4 capers, chopped 1 teaspoon lemon juice 1 pound smoked salmon, cut into 1-inch pieces Dill sprigs Instructions: For Pancakes:In a medium sized mixing bowl, blend together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg and the milk. While whisking, slowly incorporate the milk mixture into the bowl of the mixed dry ingredients. Continue mixing while adding the melted butter. In a medium nonstick saute pan over medium heat, add enough oil to coat the pan. Using a small spoon, place small dollops of the batter into the pan. Allow the pancakes to brown lightly on one side before flipping them. Cook until golden brown on both sides and cooked through. For Dill and Caper Cream: In a medium sized bowl, mix together the sour cream, shallot, dill, capers, and lemon juice. Season with salt. Assembly: Top each individual pancake with a bit of the dill cream and a slice of smoked salmon. Garnish each piece with a small sprig of dill.

Eboo's Wild Scuppernong Pie 6 cups black and bronze scuppernongs 1 1/4 cups water 2 cups sugar 1/4 teaspoon baking soda 1/4 cup cornstarch 4 tablespoons (1/2 stick) margarine 2 store-bought roll-out pie crusts 1 egg, beaten Instructions: Preheat the oven to 350 degrees F. Separate the pulp and skins of the scuppernongs. Add the skins to a medium saucepan; add the pulp to a small saucepan. Add 1/2 cup water to each saucepan and bring to a boil. Add the sugar to the skins (no sugar to the pulp). Reduce the heat and simmer both pots until the pulp starts to break down, 5 to 6 minutes. Remove the pulp from the heat and strain into the skins, pushing as much juice through the strainer as possible; discard any solids (and seeds). Add the baking soda to the mixture; it will turn green and foam up. Don't worry--just continue to stir and simmer. In a bowl, combine 1/4 cup water and the cornstarch; mix until there are no lumps. Add the cornstarch mixture to the filling and bring back to a boil. Stir in the margarine until melted. Remove from the heat. Roll out one of the pie crusts and transfer it to a 9-inch pie pan. Pour the filling into the uncooked crust. Roll out the second crust and set it on top of the pie. Cut vents in the top crust in several places. Brush with beaten egg, using a pastry brush. Bake until the crust has browned, 50 minutes.

Lemon Knots 12 cups all-purpose flour, plus more for dusting 2 cups granulated sugar 12 teaspoons baking powder 12 tablespoons all-vegetable shortening, such as Crisco 1/2 cup 2-percent milk 2 teaspoons lemon extract 12 eggs 2 drops cinnamon oil 2 cups powdered sugar 1/4 cup milk or water Instructions: For the lemon knots: Combine the flour, granulated sugar and baking powder together in a bowl. Add the shortening and work it into the flour. Add the milk, extract, eggs and cinnamon oil in a separate bowl. Mix well. Add the milk mixture to the flour mixture and work with your hands until combined. The dough will be sticky to the touch. Preheat the oven to 375 degrees F. Dust your hands with flour and roll a 5-inch rope-like log out of the dough. Make the dough log into a knot. Place the dough knot onto a cookie sheet. Repeat with the remaining dough. Bake until firm to the touch, about 6 minutes. For the glaze: Combine the powdered sugar and milk and use to glaze the lemon knots.

Whole-Wheat Cinnamon-Raisin Bread 2 cups bread flour, plus more for dusting 2 cups whole-wheat flour 1/4 cup nonfat dry milk 1 large egg 2 tablespoons canola oil, plus more for brushing 3 tablespoons honey 2 teaspoons salt 1 1/2 teaspoons instant dry yeast Nonstick cooking spray 2/3 cup raisins 1 tablespoon plus 1 teaspoon ground cinnamon 1/3 cup packed dark brown sugar Instructions: Make the dough. Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky. Let it rise. Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes. Soak the raisins. Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry. Fold the dough. Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough. Add the filling. Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins. Form the loaves. Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes. Bake the bread. Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.

Cherry Pecan Spread on Corn Muffins 1 (6.5-ounce) package cornbread and muffin mix (recommended: Betty Crocker) 1 egg 1/3 cup milk 2 tablespoons butter, melted 1/2 cup frozen whole corn kernels, thawed 1 (8-ounce) container strawberry cream cheese (recommended: Philadelphia) 1/4 cup mascarpone cheese 1/4 cup chopped dried cherries 1/4 cup chopped pecans, toasted 2 teaspoons lemon zest Instructions: Preheat oven to 400 degrees F. Spray a 6-cup muffin pan with butter-flavored cooking spray; set aside. In a medium bowl, combine corn muffin mix, egg, milk, butter, and corn kernels. Stir until just combined. Pour equal amounts of mixture into each muffin cup. Bake in preheated oven for 16 to 18 minutes. In a medium bowl, combine all spread ingredients. Mix thoroughly. Refrigerate until ready to use. To serve, spread warm muffin with Cherry Pecan Spread.

Roasted Chestnuts and Brussels Sprouts 2 pounds chestnuts 1 1/2 pounds Brussels sprouts, trimmed 4 tablespoons unsalted butter 2 tablespoons minced shallots 1/4 cup minced fresh herbs Salt and freshly ground pepper to taste Instructions: Preheat oven to 400 degrees. With a sharp knife, score each chestnut 1/4-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot. In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts. In a large skillet set over moderately high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through.

Mike Mills' Beef Ribs Four 2 1/4- to 2 1/2-pound racks center cut beef ribs Magic Dust dry rub, recipe follows Apple City Barbecue Sauce, recipe follows 4 cups apple juice in a spray bottle 1/2 cup paprika 1/4 cup kosher salt, finely ground 1/4 cup sugar 1/4 cup powdered mustard 1/4 cup chili powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic 2 tablespoons cayenne pepper 1 cup ketchup 2/3 cup seasoned rice vinegar 1/2 cup apple juice or cider 1/4 cup apple cider vinegar 1/2 cup packed brown sugar 1/4 cup soy sauce or Worcestershire sauce 2 teaspoons prepared yellow mustard 3/4 teaspoon garlic powder 1/4 teaspoon ground white pepper 1/4 teaspoon cayenne 1/3 cup bacon bits, ground in a spice grinder 1/3 cup peeled and grated apple 1/3 cup grated onion 2 teaspoons grated green bell pepper Instructions: Prepping the meat: There is a skin-like membrane on the back of the ribs. The easiest way to remove it is to start in the middle of the rack and work a table knife or a screwdriver underneath the skin, going all the way across and teasing it up. Slide your forefinger in there and bring your thumb across, holding the rib down and pulling the membrane straight up. It'll peel from the middle. Once you start cooking the ribs, you can't leave the pit or grill unattended for any more than about 20 minutes. You'll need to continually check that the temperature remains between 250 and 275 degrees F at all times in the grill. If it gets too hot, shut the top and bottom drafts to smother the fire. If some of the coals appear to be glowing red, that will cause a hot spot. Don't cook the ribs directly over the hot spot, move them to a different, cooler, part of the grill. If the temperature dips too low, move the ribs to a hot spot for a while and add some hot coals. Sprinkle ribs liberally with Magic Dust, coating both sides. Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid. Refrigerate them until you're ready to use them. I recommend letting them marinate for at least 1 hour. At the restaurant we dust the ribs up to a day in advance. Place ribs on grill and cook for 1 1/2 to 2 hours. About 10 minutes before you remove the ribs from the grill, mop them with sauce. When you take them off the grill, mop again with sauce and sprinkle some more Magic Dust on them. Serve immediately. Serves 4 very hungry people or you can cut the rack in half to serve 6 to 8 people who have a regular appetite. Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the smoker, grill, or stove. Keeps indefinitely but won't last long. Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A clean glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.

Eggberts Sunriser 2 to 3 cups canola oil, for frying 6 cups frozen hash browns Salt and freshly ground black pepper 18 to 20 frozen mini potato wedges 4 tablespoons butter 2 cups diced ham 1 jalapeno, seeded and diced, optional 1 medium onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 2 cups grated sharp Cheddar 8 eggs Store-bought salsa, for serving Instructions: Preheat the oven to 300 degrees F. Pour 3 tablespoons of the oil in a skillet and heat to medium. Add the hash browns and leave them undisturbed for a few minutes. Make sure the skillet's not too hot. Ideally you'll turn them only once and then cook them on the other side--you want them crispy and golden. Sprinkle with salt and pepper. In another skillet, add about an inch of oil. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the potato wedges until golden brown and crisp. Sprinkle with salt and pepper. (You can also bake these in the oven if you prefer.) Drain the hash browns and potato wedges on a paper towel and keep warm. Heat 2 tablespoons of the butter in a large skillet until melted. Throw in the ham, jalapenos if using, onions and bell peppers and toss them around for several seconds. Turn off the heat and set the pan aside. In 8 individual skillets (or 1 very large one) layer: the hash browns, the veggie/ ham mixture and then the grated cheese. Bake for a minute or 2, until the cheese is melted. Remove from the oven with an oven mitt, as the skillets will be hot. Melt 1 tablespoon of the butter in a nonstick skillet and fry the first 4 eggs, then remove and set aside. Add the remaining tablespoon of butter and fry the remaining 4 eggs. Place the potato wedges over the top of the melted cheese, then top with 1 egg per skillet. Spoon the salsa over the top and serve immediately. Enjoy!

Corsican Chestnut Beignets 1 1/4 cups warm milk (110 degrees F) 1 egg, beaten 2 1/2 cups all-purpose flour 2 cups chestnut flour Pinch salt Oil, for frying 1 cup honey Powdered sugar, for garnish, optional 1 package active dry yeast 3/4 cup granulated sugar 2 tablespoons vegetable shortening Instructions: Preheat the fryer to 360 degrees F. In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 2 cups of the flour, the chestnut flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours. Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into 20 (2 1/2-inch) square beignets. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes. Remove and drain on paper towels. Drizzle with honey or sprinkle with powdered sugar. Serve warm.

Easy German Potato Salad 2 pounds white new potatoes, cut in half Kosher salt Extra-virgin olive oil 8 bacon slices, cut into lardons 1 onion, cut into 1/4-inch dice 1/2 cup chicken stock 1/4 cup apple cider vinegar 1 bunch fresh chives, finely chopped Instructions: Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve. Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.

Chocolate Peanut Butter Crunch Cookies or 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening 3/4 cup firmly packed brown sugar 3/4 cup granulated sugar 1/2 cup Jif® Creamy Peanut Butter 2 large egg 1 tsp. vanilla extract Crisco® Original No-Stick Cooking Spray 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening 2 cups quick rolled oats 1 cup Pillsbury BEST® All Purpose Flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 3/4 cup milk chocolate chips 3 (2.1 oz.) chocolate covered crisp peanut buttery candy bars*, cut crosswise into 1/4-inch pieces Instructions: HEAT oven to 375 degrees F. Coat cookie sheets with no-stick cooking spray. BEAT shortening, brown sugar, granulated sugar, peanut butter, eggs and vanilla in large bowl on medium speed of electric mixer until well blended. Combine oats, flour, baking soda, baking powder and salt in small bowl. Gradually mix into shortening mixture at low speed just until blended. Cover and chill 30 minutes. STIR in chocolate chips and candy bars. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes or until lightly browned. Cool 2 minutes. Remove to wire racks to cool completely. *Butterfinger candy bars were used in recipe testing.

Steamed Egg Custard 1/4 pound medium raw shrimp, shelled, deveined and diced 2 tablespoons chopped Virginia ham 1/2 teaspoon salt 1/4 teaspoon white pepper 4 eggs, lightly beaten 1 1/4 cups water 1 tablespoon chopped green onion 2 teaspoons soy sauce 1 teaspoon sesame oil 1/2 teaspoon hot pepper sauce Instructions: In a bowl, combine shrimp, ham, salt, white pepper and mix well. Combine eggs and butter in another bowl. Combine dressing ingredients in a small bowl. Pour shrimp mixture and egg mixture into a heatproof glass pie dish and cover with another heatproof glass pie dish. Prepare a wok for steaming (wok should have 2 inches of simmering water in it) and place the pie dish in the wok, cover and steam over a medium heat for 15 minutes. Spoon dressing on top and serve.

Shrimp and Mahi Mahi Citrus Ceviche 12 ounces large shrimp, shelled, deveined, halved and diced Kosher salt 12 ounces boneless, skinless mahi mahi fillets (or other firm white fish) 6 ribs celery 1/4 cup lime juice Juice of 1 orange 2 teaspoons ground cumin 1/8 teaspoon cayenne pepper Freshly cracked black pepper 2 tablespoons finely chopped fresh cilantro 4 cups canola oil, for frying Three 6-inch corn tortillas, sliced into strips Kosher salt 1 lime, cut into wedges Instructions: For the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche. Meanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl. Peel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving. For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt. To plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.

Jerk Cream 2 1/2 cups heavy whipping cream 1 tablespoon Jimmy's Jamaican Jerk Marinade, recipe follows 2 teaspoons Worcestershire sauce 1/2 teaspoon Roasted Garlic Puree, recipe follows 1/2 teaspoon kosher salt 1/4 teaspoon Hungarian paprika 1/4 teaspoon Spanish paprika 1/4 teaspoon chile powder 1/8 teaspoon Angel Dust Cajun Seasoning, recipe follows 1/8 teaspoon freshly ground black pepper 1/8 teaspoon ground white pepper 1/8 teaspoon crushed red pepper flakes 2 tablespoons unsalted butter, chilled and cut into pieces 2 tablespoons ground allspice 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 1/4 teaspoon ground cloves 1/2 cup sliced green onion, white and green parts 1 tablespoon seeded, chopped habanero chile 1 1/2 teaspoons minced garlic 2 tablespoons fresh thyme leaves 2 tablespoons freshly squeezed Key lime, or regular lime juice 2 tablespoons canola oil 1 tablespoon soy sauce 1 tablespoon dark rum 1 1/2 teaspoons grated fresh ginger 1 1/2 teaspoons honey 1 1/2 teaspoons cane syrup or light molasses 1 1/2 teaspoons freshly ground black pepper 1 teaspoon dark brown sugar 3/4 teaspoon Worcestershire sauce 1/2 teaspoon habanero hot pepper sauce 1/4 teaspoon salt 1/8 teaspoon crushed red pepper flakes 1 cup peeled garlic cloves 1 cup extra virgin or regular olive oil 3 tablespoons Hungarian paprika 1 1/2 tablespoons Spanish paprika 5 teaspoons salt 1 1/4 teaspoons dried thyme leaves 1 1/4 teaspoons dried oregano 1 teaspoon ground white pepper 1/2 teaspoon dried basil 1/2 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder 1/8 teaspoon onion powder Instructions: Combine all ingredients except butter in a medium saucepan over high heat. When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally, for 15 minutes. Strain the sauce through a fine -- mesh strainer, return it to the saucepan, and stir in the butter. Set aside. If refrigerating the sauce overnight, gently reheat for 1 minute, whisk in 1 tablespoon cold water, and continue whisking over low heat until sauce is heated through. Do not boil. Prepare the marinade by adding the allspice, nutmeg, cinnamon, and cloves to a small skillet. Heat the spices over medium -- low heat for 45 to 60 seconds, stirring frequently. Transfer to a coffee grinder and grind to a fine powder. Put the spice mixture and the remaining ingredients into a blender and puree into a thick paste. Store in a covered container and refrigerate for up to a week. ROASTED-GARLIC PUREE Preheat the oven to300 degrees. Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown. Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator. Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.

Dumpling Soup With Bacon and Snow Peas 4 slices thick-cut bacon, cut into 1/2-inch pieces 2 tablespoons minced peeled ginger 1 bunch scallions, chopped Kosher salt 1 teaspoon sugar 4 cups low-sodium chicken broth 2 tablespoons cornstarch 2 tablespoons sesame oil Freshly ground pepper 4 ounces snow peas, trimmed and cut into 1-inch pieces 2 plum tomatoes, cut into 1-inch pieces 1 bunch watercress, tough stems trimmed, cut into 2-inch pieces 1 pound frozen Asian-style dumplings or pot stickers Instructions: Cook the bacon in a Dutch oven or large pot over medium-high heat until browned around the edges, about 5 minutes. Add the ginger, half of the scallions, 1 teaspoon salt and the sugar; stir-fry 30 seconds. Add the broth and 1 cup water; cover and bring to a boil. Meanwhile, combine the cornstarch and 3 tablespoons water in a small bowl. Add the sesame oil and 1 teaspoon pepper and stir to combine. Add the snow peas, tomatoes, watercress and dumplings to the boiling broth mixture. Stir the cornstarch mixture again and add to the soup. Cook, stirring occasionally, until the dumplings are tender and the broth thickens slightly, 3 to 5 minutes. Stir in the remaining scallions and season with pepper.

Camarones A La Diabla Thirty-two 16/20 shrimp, deveined 1 teaspoon chopped garlic 2 ounces extra-virgin olive oil 8 drops Worcestershire sauce 15 Mexican chiles de arbol 10 large Roma tomatoes 8 ounces freshly squeezed orange juice 1 teaspoon salt, or more if needed 3 chipotle chiles, from a 12-ounce can chipotles in adobo 1 clove garlic 1/4 medium yellow onion, sliced 1 cup (2 sticks) unsalted butter 1/2 yellow onion, sliced 1/2 green pepper, sliced 1/2 red pepper, sliced 1/2 yellow pepper, sliced 1 cup ketchup Instructions: For the shrimp marinade: Combine shrimp with garlic, olive oil and Worcestershire sauce in a bowl. Marinate 24 hours in fridge. For the diabla sauce: Heat a griddle over high heat. Toast the chiles and tomatoes, 15 minutes on each side. Set aside. In a blender, add fresh orange juice, whole toasted chiles and tomatoes, salt, chipotles, garlic and onions. Blend until everything is blended well (no chunks). Set sauce to the side. For the camarones: In a pan on high heat add butter and marinated shrimp. Cook until the shrimp turns pink, then add onions and peppers. Saute for about 2 minutes. Add ketchup and about 12 ounces diabla sauce. Boil for about 2 minutes. Ready to serve.

Sunny's Easy Breakfast Cottage Pie 2 tablespoons vegetable oil or unsalted butter 1 pound maple-flavored and/or spicy breakfast sausage (loose in the large tube) 2 links (8 ounces) Mexican chorizo One 14-ounce bag frozen fire-roasted or charred onions and peppers, chopped Kosher salt and freshly ground black pepper 1 cup shredded mozzarella cheese 6 slices American cheese One 16-ounce bag frozen shredded hash browns, thawed 4 tablespoons salted butter, melted 2 tablespoons steak rub or BBQ seasoning blend Kosher salt and freshly ground black pepper Hot sauce, such as Cholula or Frank's, for serving, optional 6 to 8 sunny-side up eggs, for serving, optional Instructions: Preheat the oven to 400 degrees F. For the bottom layer: In a large pan on medium-high heat, add the oil, sausage and chorizo. Using a wooden spatula or, even better, a wired and wavy potato masher, break up the chorizo and sausage until they are homogenous and resemble ground beef in its tiniest form. Once broken down, continue to cook until the sausage is cooked through and orange fat is rendered from the chorizo, 10 to 12 minutes. Using a slotted spoon to drain off excess fat, transfer the mixture to an 8-by-8-inch casserole dish. For the middle layer: In the same pan with the remaining fat from the meat, quickly add and saute the onions and peppers with a pinch of salt and pepper until tender and the moisture from being frozen is cooked out, 5 to 8 minutes. As before, use a slotted spoon to transfer the pepper/onion mixture to the casserole dish, draining off excess fat, and evenly spread this mixture over the top of the meat layer. Next, evenly layer the mozzarella cheese over the vegetables. Then use the American cheese slices to create another layer, pressing down once done to make everything level and compact. For the top layer: In a large bowl, add the hash browns, butter, steak rub and remaining fat from the pan. Season generously with salt and pepper and toss to coat. Sprinkle this layer on top of the cheese and gently press down, but not too tight so steam can escape. Bake, uncovered, until the top is golden brown, 25 to 30 minutes. Serve with a shake of hot sauce or sunny-side up eggs over the top.

Caramelized Orange Parfait 8 oranges 1/2 cup turbinado sugar 1/4 cup orange liqueur 1 teaspoon sea salt 1/2 teaspoon fresh ground black pepper 1 cup heavy cream 1 large vanilla bean, split, seeds scraped 1/2 cup mascarpone cheese, room temperature Extra-virgin olive oil, for drizzling, optional 1/2 teaspoon ground cinnamon, plus for garnish, optional Instructions: Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet. Slice of the top and bottom of the oranges using a serrated knife. Place the oranges, cut side down, on the cutting board and slice away the outer layer of skin and pith to just reveal the flesh. Cut the oranges into 1/2-inch-thick slices and then into quarters. Place the oranges in a bowl and add the turbinado sugar and orange liqueur; toss to coat. Arrange the oranges on the wire rack and transfer to the oven. Cook until the sugar has caramelized, 13 to 15 minutes. Let cool, then sprinkle the oranges with the salt and pepper. Reserve to the side. Combine the heavy whipping cream and vanilla seeds in a medium mixing bowl. Whisk until soft peaks form. Fold in the mascarpone and set aside. To assemble: Spoon a dollop of mascarpone whipped cream into 4 to 6 footed parfait glasses. Top with a layer of caramelized oranges. Repeat four more times, so there are five layers of whipped cream and oranges in each glass. Refrigerate the parfaits for 20 minutes to set up. Garnish each parfait with a drizzle of olive oil and a pinch of cinnamon, if using. Serve immediately.

Roasted Pork Butt 1 (5-pound) pork shoulder, bone-in, untrimmed and not tied Salt Freshly ground black pepper 1 cup Creole seasoning 1/2 cup olive oil Instructions: Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.

Zinfully Delicious Short Ribs 12 bone-in meaty beef short ribs of similar weight and size Salt and freshly ground black pepper About 1 teaspoon allspice, or a couple pinches ground cloves About 1 tablespoon smoked sweet paprika, a scant palmful 4 tablespoons vegetable or olive oil 4 large cloves garlic 1 red Fresno chile pepper, chopped 4 bay leaves 1 cup loosely packed fresh flat-leaf parsley A few stems fresh rosemary, needles picked 2 medium onions, cut into wedges with root end attached 3 large carrots, sliced on an angle or chopped into bite-size pieces 2 small ribs celery with leafy tops 1 (750 ml) bottle red zinfandel wine 4 cups beef stock 4 tablespoons butter 4 tablespoons all-purpose flour Crusty bread, for serving 2 cups arugula, for serving 2 tablespoons extra-virgin olive oil 1 large or 2 medium carrots, peeled and finely chopped 2 medium onions, finely chopped 2 to 3 ribs celery with leafy tops, finely chopped 3 to 4 cloves garlic, finely chopped Salt and freshly ground black pepper 1 bay leaf 3 tablespoons tomato paste 2 cups beef stock 4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid 1 pound pappardelle pasta 1 (750 ml) bottle dry red wine Pecorino Romano cheese Fresh flat-leaf parsley, chopped Instructions: Preheat the oven to 350 degrees F. Pat the ribs dry and season liberally with salt, pepper, allspice, and paprika. In a large Dutch oven heat the oil, a couple of turns of the pan, over high heat. Add the meat and brown in two batches, turning frequently. Remove the ribs to a plate, pour off the fat, as necessary. While the meat browns, make a flavor paste by adding the garlic, chile, bay leaves, parsley, and rosemary to a food processor and pulse the processor to finely chop. Remove and reserve the paste. Once all of the meat has been browned and the fat has been poured off, add the remaining oil, onions, carrots, and celery to the pan, season with salt and pepper and stir 5 to 10 minutes, until soft, remove the mixture to a plate. Add in the flavor paste and stir 5 minutes more. Deglaze the pan with wine and reduce by 2/3, about 15 minutes. Return the ribs to the pot and add the stock. Bring the mixture to a boil, cover and move the ribs into the oven and cook 2 1/2 hours. Add the onions and carrots back to the pot for the last 20 to 30 minutes of cooking time. Remove 4 ribs, for Short Rib Ragu with Drunken Pappardelle, recipe follows, if desired. Cool the remaining 8 ribs completely, then refrigerate. To serve, skim the fat from the beef, reheat uncovered, over medium heat. Cook 20 minutes or so, to heat through. Remove the ribs and reserve. In a small saute pan, melt 4 tablespoons butter. Whisk in 4 tablespoons flour to make a light brown roux, about 5 minutes. Add 1 cup of rib sauce into the roux pan, then add back into the stew pot. Reduce the sauce until thickened, about 20 more minutes. When the beef ribs are ready to serve, bring the water to a boil, salt the water and cook the egg noodles to al dente. Drain the noodles and return them to the hot pot. Toss the noodles with butter, salt, nutmeg, and chives, to taste. Serve 2 ribs per person with crusty bread, arugula, and sauce. Short Rib Ragu with Drunken Pappardelle: Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat. While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.

Virgin Blueberry Fizz 1/4 cup fresh blueberries, plus 3 blueberries for garnish 1 ounce Fresh Mint Syrup, recipe follows A hefty splash of sparkling lemonade 1 small sprig fresh mint, for garnish 3/4 cup sugar 1 large bunch fresh mint (about 1 ounce) Instructions: Add the blueberries to a lowball glass and crush with a muddler. Add the Fresh Mint Syrup and fill the glass with ice. Top with the sparkling lemonade and stir everything together with a spoon. Thread 3 blueberries and the mint sprig on a small skewer and set on the side of the glass for garnish. Serve immediately. Stir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks.

Drunken Chicken Kosher salt One 3 1/2- to 4-pound whole chicken, trimmed of excess fat 1-inch piece ginger, peeled and sliced into 5 coins 1 whole scallion, cut in half 1 cup Shaoxing rice wine 2 teaspoons granulated sugar 1 tablespoon goji berries, optional Thinly sliced scallions soaked in ice water, for garnish, optional Instructions: Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour. Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil. Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking. Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water. Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.)\u202f Remove the chicken, letting the excess water drain off. Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature. Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer. Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it\u2019s submerged; add a little more poaching liquid if it\u2019s not. Cover and refrigerate overnight or up to 2 days. Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.

Berries and Cream Cake Roll Crisco® Flour No-Stick Spray 4 large eggs, separated 3/4 cup granulated sugar 1 tsp. vanilla extract 3/4 cup Pillsbury SOFTASILK® Cake Flour, or Pillsbury BEST® All Purpose Flour 3/4 tsp. baking powder 1/4 tsp. salt Powdered sugar 1 cup Smucker's® Strawberry Preserves, or Smucker's® Low Sugar Strawberry Preserves 1 cup heavy cream Fresh fruit and mint sprigs for garnish (optional) Instructions: HEAT oven to 375 degrees F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray. BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg yolks in separate bowl 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat 1 minute. SIFT together flour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly. BAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at long end. Cool completely, about 45 minutes. CHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. Stir preserves slightly for easier spreading. BEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread carefully with preserves, then with whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill 2 to 3 hours or overnight. SPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before serving.

Poached Cajun Shrimp 2 quarts water 2 cups white wine 5 tablespoons Cajun seasoning 3 pounds (16/20 count per pound) fresh shrimp, shell on Instructions: In a stock pot bring water, white wine, and Cajun seasoning to a boil. Add shrimp to liquid reduce to simmer and cook until shrimp turns pink, about 8 minutes. Remove from heat and let sit in liquid 3 more minutes, then drain. Can be served warm or chilled.

Fresh Classic Grape Salsa 2 cups coarsely chopped California seedless grapes (use all three colors) 1/2 cup chopped green onions 1/2 cup diced fresh chilies (or diced, canned Anaheim chilies) 2 tablespoons chopped fresh cilantro* 2 tablespoons vinegar 1 clove garlic, minced 1/2 teaspoon salt 1/8 teaspoon bottled hot pepper seasoning Instructions: Combine all ingredients in medium bowl and mix well. Let stand at least one hour before serving. Drain off excess liquid before serving. Nutritional analysis per serving: Calories 38; Protein 0.6g; Carbohydrate 9g; Fat 0.3g; 6% Calories from Fat; Cholesterol 0mg; Sodium 147mg; Fiber 0.7g

Multigrain Waffles 1 1/2 cups whole-wheat pastry flour 1/4 cup cornmeal 1/4 cup old-fashioned rolled oats 1 tablespoon wheat germ, optional 2 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 1/2 cups buttermilk 3 tablespoons grapeseed or vegetable oil, plus more for brushing waffle iron 3 tablespoons packed light brown sugar 2 large eggs Plain low-fat yogurt and your favorite fruit preserves, for topping, optional Instructions: Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, oats, wheat germ, if using, baking powder, salt and baking soda in a large bowl. Whisk together the buttermilk, oil, sugar and eggs in another bowl. Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps). Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Top each waffle with yogurt and fruit preserves, if desired.

Funfettiand#174; Brownie Cut-Outs Crisco® Original No-Stick Cooking Spray 1 (19.4 oz.) package Pillsbury Funfetti Chocolate Fudge Brownie Mix, seasonal variety of choice 1/2 cup Crisco® Pure Vegetable Oil 1/4 cup water 2 large eggs 1 (16 oz.) container Pillsbury® Vanilla Frosting Food color, see variations below Instructions: 1. HEAT oven to 350 degrees F. Line a 13 x 9-inch pan with foil, extending foil over edges. Spray foil with no-stick cooking spray. Prepare brownies as directed on package using oil, water and eggs. Spread in prepared pan. 2. BAKE 28 to 31 minutes or until set. Cool completely. Cover with foil. Freeze 30 minutes. 3. REMOVE brownies from pan by lifting with edges of foil. Place on cutting board. Trim off edges. Cut into shapes with 2 1/2-inch cookie cutter. If brownies become too soft to cut easily, return to freezer for 15 minutes. Remove excess crumbs with pastry brush. 4. ADD food color to frosting. Frost as desired. Sprinkle with candy bits. HALLOWEEN - Use pumpkin-shaped cookie cutter. Tint 1/4 cup frosting with 1 drop red and 3 drops yellow food color to make orange, or tint light green. Frost and decorate as desired. Sprinkle with Halloween Funfetti Candy Bits. HOLIDAY - Use tree-shaped or ornament-shaped cookie cutter. Tint frosting light green. Frost and decorate as desired. Sprinkle with Holiday Funfetti&#174 Candy Bits. VALENTINE - Use heart-shaped cookie cutter. Tint frosting pale pink. Frost and decorate as desired. Sprinkle with Valentine Funfetti Candy Bits.

Slow-Cooker Lasagna Soup 1 pound ground beef 1/2 teaspoon garlic powder 2 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 4 cups chicken broth One 28-ounce can diced tomatoes One 8-ounce can tomato sauce 1/4 cup chopped fresh parsley 1 teaspoon dried oregano 4 cloves garlic, minced 1 large yellow onion, diced 1 bay leaf 8 ounces lasagna noodles (about 10 noodles), broken into pieces Handful chopped fresh basil Shredded mozzarella, for topping Sliced provolone, for topping Grated Parmesan, for topping Instructions: In a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Season with the garlic powder, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Transfer to a paper towel-lined plate to drain. In a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook on high for 5 1/2 hours or on low for 7 1/2. Stir in the lasagna noodles and continue to cook for another 30 minutes. Stir in the basil just before serving. Preheat the oven to broil. Ladle the soup into ovenproof bowls. Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes.

Confetti Cups 19 vanilla sandwich cookies 2 tablespoons butter, melted 1 pint vanilla ice cream, slightly softened 1/2 cup rainbow sprinkles 1/4 cup rainbow sprinkles 2 ounces white chocolate shavings Sweetened whipped cream, for serving, optional Instructions: For the confetti cups: Line each cup of a 12-cup muffin pan with a cupcake liner. Process 15 of the vanilla sandwich cookies into crumbs in a food processor. Add the melted butter, then mix to combine. Press the crumbs into the cupcake liners. Set aside. Crush the remaining 4 vanilla sandwich cookies into chunks. Mix the softened ice cream with the crushed vanilla cookies and sprinkles in a bowl. Spoon into the cupcake liners. For the toppings: Press the rainbow sprinkles and chocolate shavings into the top of each cup. Freeze until firm, at least 2 hours. Remove the confetti cups from the muffin pan (leaving on the cupcake liners) and place in a single layer in resealable bags or other airtight containers. To serve, peel off the liners and place each one on a plate. Top with sweetened whipped cream if you'd like. You can also just serve them in the liners.

Dark Chocolate Chipotle Cookies 3 cups all-purpose flour 1 tablespoon baking soda 1 teaspoon salt 2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, softened 2 cups packed light brown sugar 1 1/2 cups sugar, plus 1/2 cup for topping 1/2 cup cocoa powder, sifted 2 teaspoons crushed, dried chipotle peppers 4 eggs 1 tablespoon vanilla extract 1 tablespoon water 1/2 pound high-quality bittersweet chocolate, melted and cooled slightly 1 1/2 cups high-quality bittersweet chocolate chips or chunks, plus 1/2 cup for topping Instructions: Preheat the oven to 350 degrees F. In a large bowl, mix together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything. Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds. Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises. When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment

Maytag Blue Mac and Cheese 3 tablespoons plus 1 teaspoon butter 3 tablespoons all-purpose flour 3 cups milk Freshly ground white pepper 1/2 pound crumbled blue cheese (recommended: Maytag) 2 egg yolks, beaten Dash hot sauce (recommended: Crystal) Salt 1 pound small pasta shells, cooked until al dente 1 cup fine dried bread crumbs 1 tablespoon olive oil Instructions: Preheat the oven to 400 degrees F. Grease a large shallow baking pan with 1 teaspoon of the butter. In a medium saucepan, over medium heat, melt the remaining 3 tablespoons butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with white pepper. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in the cheese and egg yolks. Season with the hot sauce and salt if needed. In a large mixing bowl, toss the pasta with the sauce. Pour the mixture into the prepared pan. In a small mixing bowl, combine the bread crumbs and oil. Season with salt and pepper. Mix well. Sprinkle the pasta with the bread crumbs. Bake until the top is golden and bubbly, about 8 to 10 minutes. Remove from the oven and cool for about 5 minutes before serving.

Sweet-n-Sour Pork Chops 1 tablespoon sesame oil Salt and ground black pepper 4 (4-ounce) boneless pork loin chops 1 cup apricot preserves 2 tablespoons reduced-sodium soy sauce 1 teaspoon minced fresh ginger 1/4 cup chopped scallions Instructions: Heat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions.

Oysters with Prosecco Granita 2 cups Prosecco 1/2 cup Champagne vinegar 1 shallot, finely chopped 1 tablespoon salt 1 tablespoon sugar 1/2 teaspoon crushed red pepper flakes 2 cups rock salt for plating (optional) 12 oysters, freshest and your favorite variety or a mix- whatever you like Instructions: Combine all of the ingredients, except the oysters, in a small saucepan and bring to a simmer over medium heat. Stir until all of the sugar and salt have dissolved. Pour the mixture into a wide flat dish and put it in the freezer. As the mixture begins freeze, drag a fork through it to break up the ice crystals. Repeat this process every 15 minutes or so until the mixture is completely frozen. When done it will look like ice shards, kind of slushy but a bit more frozen. Scrub the outside of the oysters to remove any sand and grit. If using, spread the rock salt out on a serving dish. Shuck the oysters and lay them on the rock salt. Top each oyster with the granita and serve immediately. This is a flavor explosion in your mouth!!!!!

Corn on the Cob with Chili and Lime 4 ears sweet corn, shucked and cleaned 1 lime, wedges 1/2 stick butter, cut into pats Chili powder, for sprinkling Salt Instructions: Simmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste;

Mocha Whoopie Pies with Caramel Buttercream Nonstick cooking spray 2 cups all-purpose flour (see Cook?s Note) 2/3 cup unsweetened cocoa powder (not Dutch process) 1 1/2 tablespoons instant espresso powder 1 teaspoon baking soda 1 teaspoon fine salt 1 1/4 cups packed light brown sugar 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 large egg 1 cup well-shaken buttermilk 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 4 cups confectioners' sugar (1 pound) 1/4 cup milk 1 teaspoon pure vanilla extract 1/2 cup dulce de leche or thick caramel sauce Instructions: Line 2 baking sheets with parchment and lightly coat with nonstick spray. Whisk together the flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla together in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined. Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each into a round and slightly smooth the top of each mound. Refrigerate until firm, about 30 minutes. Preheat the oven to 400 degrees F. Bake until the tops of the cookies bounce back when gently touched, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely. Beat the butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth. Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottoms facing in--to make a sandwich. Yield: 12 whoopie pies Active Time: 40 minutes Total Time: 2 hours (includes chilling and cooling times) Ease of preparation: easy

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

Fish Maw Soup 2 ounces processed fish maw (hot sandblasted, see Cook's Note) 8 thin slices fresh ginger 6 cups chicken broth 8 medium dry black mushrooms, rehydrated for 20 minutes, destemmed, and cut into thin strips 1 tablespoon cornstarch 3 tablespoons water 2 egg whites, beaten with salt and white pepper 1 cup julienned yellow chives 1 cup shredded cooked chicken Salt and white pepper Instructions: Soak fish maw in warm water for 2 hours. Place fish maw in a 4-quart saucepan and cover with cold water. Add 4 ginger slices and bring to a boil. Boil for 5 minutes on medium low heat and then drain fish in colander, rinsing with cold water. Squeeze out any excess water. Cut the maw into 1/2 inch diced pieces, discarding any hard pieces. Heat the chicken broth and the remaining 4 ginger slices in a large pot until boiling. Add the fish maw and the black mushrooms. Heat to boiling and then turn to medium low heat and simmer 10 minutes. While soup is simmering, combine the cornstarch and water in a small bowl. Remove the 4 slices of ginger from soup. Turn heat to high and stir in the cornstarch mixture. When soup returns to a rapid boil, stir in egg white mixture a little at a time, stirring constantly with a fork until egg mixture forms threads. Taste soup at this time to see if salt and white pepper are needed. Add the shredded chicken and yellow chives; stir to mix. Turn off heat and serve.

Sardine Salad Sandwich Two 3.75-ounce cans oil-packed skinless, boneless sardines, drained 2 stalks celery, finely chopped 1/2 small red onion, finely chopped 1/4 cup low-fat mayonnaise 1 tablespoon chopped fresh dill 1 tablespoon fresh lemon juice 1 teaspoon grated lemon zest 1 teaspoon Dijon mustard Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 8 slices whole-grain bread, toasted Bibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping Instructions: Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork. Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.

Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce 6 ounces bittersweet chocolate, finely chopped 1 1/4 cups heavy cream 17 ounces brioche (crust removed), cut into 1 1/2-inch dice 3 tablespoons unsalted butter, melted 3 cup heavy cream 2 cups unsweetened coconut milk 1 1/4 cups pure cane sugar 1/2 vanilla bean, split and seeds scraped 6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped 4 whole large eggs 2 large egg yolks Chocolate Ganache 1 cup desiccated coconut 3/4 cup passion fruit juice 1/4 cup granulated sugar 1/4 cup freshly squeezed orange juice 2 tablespoons white rum 1/2 vanilla bean 3/4 cup whole milk 1/2 cup coconut milk 4 large egg yolks 1/4 cup sugar Instructions: For the Ganache: In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm. For the Bread Pudding: Preheat oven to 325 degrees F. Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly. Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl. In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add. Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut. Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread. Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture. Preheat the oven to 325 degrees F. Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish. Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit). For the Passion Fruit Sauce: Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator. For the anglaise: Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap. Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.

Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches 3 tablespoons smoked paprika 2 tablespoons coarsely ground black pepper 2 tablespoons coarse salt 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon brown sugar One 5- to 7-pound Boston pork butt Two 12-ounce bottles wheat ale beer 1 cup store-bought barbeque sauce 1 1/4 cups mayonnaise 1/3 cup rice wine vinegar 2 teaspoons granulated sugar 2 1/2 pounds green cabbage, cored and finely shredded 1 large carrot, coarsely grated Kosher salt and freshly ground black pepper 12 brioche buns, split Instructions: For the pulled pork: Mix the paprika, pepper, salt, chili powder, garlic powder and brown sugar in a bowl. Rub all over the pork. Cover and refrigerate for 1 hour or up to overnight. Preheat the oven to 300 degrees F. Pour the beer into a roasting pan. Place the pork in the pan, cover with foil and bake until an instant-read thermometer inserted into the thickest part registers 170 degrees F, about 6 hours. Remove the pork from the oven and let the meat rest for at least 20 minutes. Heat the barbeque sauce in a saucepan over low heat. Keep warm. Shred the pork using two forks. In a large bowl, toss the pork with the warm barbeque sauce until well coated. For the coleslaw: Whisk together the mayonnaise, vinegar and granulated sugar in a large bowl. Add the cabbage and carrots and toss to coat. Season with salt and pepper, cover and refrigerate for at least 1 hour. The coleslaw can be made up to 2 hours in advance. To serve, spoon the pulled pork mixture onto the bottom half of a brioche bun, and top with some coleslaw and the other bun half.

The Best Key Lime Pie 1 1/2 cups graham cracker crumbs (see Cook's Note) 1/4 cup brown sugar Pinch of kosher salt 1/2 stick (4 tablespoons) unsalted butter, melted 2 cups sweetened condensed milk 1/2 cup sour cream 1 cup Key lime juice, preferably fresh-squeezed 2 large egg yolks 1/4 teaspoon kosher salt 2 teaspoons lime zest, plus more for garnish 1 cup heavy cream 1 tablespoon confectioners' sugar 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling. For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight. For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.

Grilled Avocado and Scallop Salad 1 1/2 tablespoons achiote paste*, crumbled or 1 tablespoon smoked paprika 1 orange, juiced 2 limes, juiced 1 medium garlic clove, peeled and minced 3/4 cup extra-virgin olive oil Pinch sea salt and freshly ground black pepper 12 large sea scallops Extra-virgin olive oil Extra-virgin olive oil, for greasing pan 2 Hass avocados, halved, pitted and flesh cut into quarters 2 tablespoons sugar Sea salt and freshly ground black pepper 6 cups mixed baby lettuces 1 red grapefruit, peeled and segmented Instructions: Marinade: Put all the ingredients in a medium bowl and whisk until smooth. Reserve 1/4 cup of the marinade in a small bowl. Scallops: Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels. Discard the marinade. Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat. Add the scallops in a single layer. Cook until golden on 1 side, about 2 minutes, depending on size. Turn and brown on the other side, another 2 minutes. Drain on paper towels and set aside to cool slightly. Caramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil. Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste. Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes. Turn gently and cook for another 30 seconds. Remove to a plate and set aside. Salad: Put the baby lettuces in a bowl with half of the grapefruit segments. Add the reserved 1/4 cup of marinade and toss until coated. To serve: Put the dressed lettuces on a serving platter. Top with the caramelized avocados, remaining grapefruit segments, and scallops. Serve additional vinaigrette on the side.

Bacon, Egg and Cheese Breakfast Burgers 1 1/2 pounds 80/20 ground beef Kosher salt and freshly ground black pepper 8 slices bacon 4 slices Cheddar or American cheese 4 soft hamburger buns, split 4 tablespoons unsalted butter, melted 4 large eggs 1/3 cup spicy ketchup Instructions: Preheat the oven to 350 degrees F. Shape the beef into 4 patties, each about 5-inches in diameter. Sprinkle the outside of the patties generously with salt and pepper and set aside. Lay the bacon in a large nonstick skillet and cook over medium heat, until brown and crispy, about 4 minutes per side. Transfer to a paper-towel-lined plate to drain. Pour off and reserve all but about 1 tablespoon of the bacon drippings and increase the heat to medium-high. Add the burgers to the skillet, and cook until well browned on the outside and medium-rare on the inside, about 4 minutes per side. Transfer the cooked burgers to a rimmed baking sheet and top each with a slice of cheese. Brush the insides of the buns with the melted butter and put on a second baking sheet buttered side-up. Bake until the cheese melts, about 3 minutes and the buns are lightly toasted, about 10 minutes. Meanwhile, wipe out the skillet. Heat 1 tablespoon of the reserved bacon drippings over medium-high heat. Break the eggs into the skillet and cook until the whites are set and the yolks are still runny, about 5 minutes. Season with salt and pepper. Put a burger patty on each of the bottom buns and top each with 2 slices of bacon and a fried egg. Spread the top bun with some of the spicy ketchup and put on top of the burger.

Portuguese-Style Pan-Fried Hake 2 medium ripe tomatoes (12 ounces) 3 tablespoons olive oil, preferably Portuguese 2 bay leaves 3 whole allspice berries, cracked and finely chopped 3 or 4 cloves garlic, minced 1 medium green bell pepper (about 6 ounces), thinly sliced 1 medium onion (about 6 ounces), thinly sliced 1/4 cup dry white wine 1/2 cup small black Portuguese or nicoise olives, pitted and rinsed Kosher or sea salt and freshly ground black pepper 1/4 cup olive oil, preferably Portuguese 1 1/2 to 2-pounds hake fillets, trimmed, deboned and skinned; cut into 4 (6 to 8-ounce) portions Kosher or sea salt freshly ground black pepper 2 cups cornmeal Instructions: Fill the saucepan halfway with water and bring it to boil over high heat. Score an x at the base of each tomato with a small paring knife. Lower the tomatoes into the boiling water until the skin splits, about 30 seconds. Plunge them into ice water after blanching to stop the cooking. Peel skins from the tomatoes, and cut them in half lengthwise. Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside. There will be about 1 1/2 cups. You should start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on a medium heat at the same time you begin the sauce. Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves. Cook the bay leaves until they are lightly browned, 2 to 3 minutes. Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon. Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes. Add the tomatoes, white wine and olives. Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes. Season with salt and pepper and remove from heat. Just before you add the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet. Quickly season all the fillets with salt and pepper on both sides. Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess. Work quickly and put each fillet into hot oil as you prepare them. As soon as the cornmeal appears to darken, turn the heat down a bit. The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown. It will take about 3 to 4 minutes per side. The thicker the fish, the slower you should cook it. Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown. Using a slotted spatula, transfer the fish to individual plates or to a platter. Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it. Serve immediately.

Phyllo Onion and Dill Purses 1 package phyllo dough 2 large onions, sliced, 1 1/2 cups 1/4 cup plus 3 tablespoons extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon ground toasted coriander seed 1/4 cup freshly chopped dill Instructions: Preheat oven to 350 degrees. In a large saute pan heat 3 tablespoons olive oil over medium heat. Add the onions to the pan, season with salt and pepper and saute gently over medium heat until the onions have caramelized to a rich golden brown, about 20 minutes. At the end of the cooking time add the fresh dill and pour the onions out onto a cookie sheet and allow to cool completely before proceeding on to the purses. On a clean and dry workspace lay out 1 sheet of phyllo and brush lightly with olive oil. Lay another sheet of phyllo on top of the first, brush with oil and repeat two more times. Using a pastry wheel, cut off the corners of the dough to achieve a sort of rounded shape. Spoon 2 to 3 tablespoons of the onion mixture into the center of the dough. Gather up the edge of the dough, pull towards the center to from the folds of the purse, and pinch the dough to seal the purse closed. Brush the outside of the purse with olive oil and repeat this purse making until the onions are all used. Place the finished purses on a cookie sheet and bake for 20 minutes until crisp and brown.

Carved Baked Ham 1 (10-pound) bone-in shank-half ham (not pre-cooked) 2 tablespoons Dijon mustard 3 tablespoons honey 3 tablespoons brown sugar Instructions: Preheat oven to 325 degrees F. Place ham in a roasting pan, preferably with a rack. Roast uncovered to an internal temperature of 140 degrees F as measured with an instant-read thermometer. Remove from oven and increase oven temperature to 425 degrees F. Remove the rind except for the part around the bone end and slash slits in the fat. Combine mustard, honey, and brown sugar, and brush over the surface. Return the ham to the oven and bake to an internal temperature of 160 degrees F, about 30 minutes. Remove from oven and let rest before carving.

Lemon Pecan Slab Pie Nonstick cooking spray, for the baking sheet Two 14.1-ounce boxes refrigerated pie crust (4 crusts total) 2 cups firmly packed dark brown sugar 1 cup granulated sugar 4 large eggs 2 sticks (1 cup) unsalted butter, melted 1/4 cup milk 1/4 cup all-purpose flour 4 teaspoons finely grated lemon zest plus 6 tablespoons lemon juice 1 tablespoon vanilla extract 2 cups chopped pecans plus 3 cups pecan halves Instructions: Preheat the oven to 325 degrees F. Spray a 17-by-12-inch rimmed baking sheet with nonstick cooking spray. Unroll the pie crusts and place them in the prepared baking sheet. Line them up so they meet in the center of the baking sheet and overlap a bit. Cut the crusts to fit together in a rectangle slightly larger than the baking sheet, pinching the center seams together. Crimp the dough around the edges of the baking sheet and cut off any excess dough around the edges. Chill while preparing the filling. In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups chopped pecans until combined. Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 50 minutes. Serve warm or at room temperature.

Meyer Lemon Lobster Cocktail 2 (6-ounce) lobster tails 2 tablespoons butter, softened 1 Meyer lemon, juiced Kosher salt Freshly ground black pepper 1 pint limoncello liqueur 1 cup club soda Instructions: Remove lobster meat from shell. Skewer the lobster with a 10-inch skewer. Whip butter and lemon juice together to make lemon butter. Grill lobster skewers, brushing them with the lemon butter. Season with salt and pepper.Cool lobster. Remove lobster from 10-inch skewers and cut into 10 bite-sized medallions. Skewer each medallion with a frill pick. Mix together the limoncello and club soda. Serve skewered medallion in limoncello cocktail.

Braised Short Ribs of Beef with Red Wine, Apricots, and Black Olives 8 beef short ribs (6 ounces each) or beef flanken Kosher salt and freshly ground black pepper 2 tablespoons unbleached all-purpose flour, for dusting 2 tablespoons vegetable oil 3 ounces smoked bacon, cut into 1 by 1/4-inch lardons 2 medium carrots, peeled and chopped into 1/2-inch dice 1 medium onion, chopped into 1/2-inch dice 16 garlic cloves, smashed 1 tablespoon tomato paste 2 cups dry red wine 1/2 cup brandy 2 bay leaves 1 tablespoon fresh thyme leaves 1 teaspoon celery seeds 2 cinnamon sticks 5 whole cloves 2 cups canned, low-sodium chicken broth 18 dried apricot halves 1/3 cup Kalamata olives, pitted 2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 325 degrees F. Season the ribs with salt and pepper. Dust with the flour. Heat the oil in a large braising pan or ovenproof casserole over medium-high heat. Add the bacon and cook until most of the fat is rendered, then remove and set aside. Add as many ribs as can fit in a single layer to the pan. You will need to cook them in batches. Sear the ribs on both sides until well browned, then remove from the pan and set aside. Repeat with the remaining ribs. Discard all but 2 tablespoons of the fat from the pan. Lower the heat to medium, add the carrots and onions, season with salt and pepper, and saute until the vegetables begin to brown, about 10 minutes. Add the garlic and tomato and paste and cook for 4 more minutes, scraping the browned bits off of the bottom of the pan with a wooden spoon. Add the red wine and brandy and reduce by 1/2, about 6 minutes. Return the ribs and bacon to the pot. Add the remaining ingredients except the apricots and parsley and bring to a boil. The liquid should come 1/3 of the way up the ribs, if it does not, add some water. As soon as the liquid comes to a boil, turn off the heat an cover the ribs tightly with foil, pressing the foil down into the pan, then place a lid on the pan. Braise the ribs in the oven for 2 hours, turning them every 30 minutes so they cook evenly. Add water as necessary to keep the braising juice 1/3 of the way up the ribs. After 2 hours, add the apricots and cook for an additional 30 minutes. The meat should be almost falling off the bones (if it is not, keep cooking until it does). Transfer the short ribs to a large platter. Spoon the vegetables, olives, and apricots over them. Keep warm. Strain the braising juices into a clear glass container and siphon or skim off the fat. The braising juices may already be the consistency of a sauce. If not, return them to the pan and boil for a few minutes to thicken. If you prefer an absolutely smooth sauce, strain out any remaining pieces of vegetable. Taste, season with salt and pepper, and add the parsley. Pour the sauce over the ribs and serve immediately.

Grilled Chicken with Spinach and Pine Nut Pesto 2 boneless chicken breasts 2 cups lightly packed baby spinach leaves (about 2 ounces) 1/4 cup pine nuts, toasted 2 tablespoons fresh lemon juice 1 to 2 teaspoons grated lemon peel 1/3 cup plus 2 teaspoons olive oil Salt and freshly ground black pepper 1/3 cup freshly grated Parmesan Instructions: Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side. Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use. Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. Spread the pesto over each piece of chicken and serve.

Tortilla Pizza 2 flour tortillas 2 roma tomatoes, sliced 2 fajitas, leftover from Fajita Skewers, recipe follows 1/2 cup shredded Jack cheese 1/4 cup lime juice 1 tablespoon chopped garlic 1 tablespoon hot sauce 1 tablespoon canola oil 1 tablespoon chili powder Kosher salt Freshly ground black pepper 2 green peppers 2 medium onions 1 1/2 pounds top round 1 cup sour cream, to serve 2 tablespoon chopped cilantro, for garnish Instructions: Preheat the oven to 375 degrees F. Put the tortillas on 2 baking sheets. Top each tortilla with the sliced tomatoes. Divide the beef and vegetables from the leftover Fajita Skewers over the tortillas. Sprinkle the cheese evenly over the top and bake in the oven until the cheese is melted and golden and the tortillas are crispy, about 10 minutes. Transfer to serving dishes and serve. In a large resealable bag, mix together the lime juice, garlic, hot sauce, canola oil and chili powder. Season with salt and pepper to taste. Remove 1 tablespoon of the marinade and set aside. Slice the peppers and onions into one inch square pieces. Place in the bag with the marinade. Slice the meat into thin strips against the grain and put into the bag with the marinade and vegetables and mix well to coat everything with the marinade. Place the bag in a large bowl incase it leaks and refrigerate for one and half hours. Mix the reserved marinade with the sour cream and refrigerate. If using wooden skewers soak in water for 30 minutes before threading on the beef and vegetables. Remove the meat and vegetables from the refrigerator and let come to room temperature, about 30 minutes. Thread the beef and vegetables onto the skewers. Each skewer should get 4 pieces each of the pepper and onion and 3 pieces of the beef, alternating as you thread them onto the skewer. Cook the skewers on a grill pan or outdoor grill over medium high heat until meat is medium rare, about 3 to 4 minutes a side. Garnish with the flavored sour cream and cilantro.

Barbequed Tofu 2 tablespoons olive oil 4 cloves fresh chopped garlic 1/2 red onion, chopped 1/2 white onion, chopped 1/2 bell pepper, chopped 1 celery stick, chopped Salt Pinch curry 2 packages medium firm tofu, diced Barbeque sauce Instructions: Preheat grill to medium. Heat up a pan over the grill and add olive oil. In pan, combine the garlic, onions, bell pepper and celery. Add salt and a pinch of curry. Add tofu to the saucepan and cook for 12 minutes. Add barbecue sauce to tofu, cover the grill and let the tofu simmer for 15 minutes. Serve immediately.