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Noodle Pudding with Farmer Cheese and Lingonberries 8 ounces medium-wide egg noodles 3 large eggs 8 ounces farmer cheese, pot cheese, or cottage cheese, crumbled 1/4 cup brown sugar 1 cup sour cream 1/2 cup whole, 2 percent fat, or 1 percent fat milk Pinch salt 1/2 teaspoon pure vanilla extract 1 pinch cinnamon 1 pinch nutmeg 1/4 cup apple juice concentrate, thawed 4 tablespoons (1/2 stick) unsalted butter, cold and cut into pieces 3/4 cup lingonberry preserves, or cranberry sauce 1 1/2 teaspoons sugar mixed with 1 pinch cinnamon Sour cream, for serving (optional) Instructions: Bring a large pot of water to a boil, add the noodles, and boil until cooked through but not mushy. Drain well and set aside. Preheat the oven to 350 degrees and butter an 8 by 8-inch baking dish. In a large bowl, whisk the eggs until frothy. Whisk in the cheese, brown sugar, sour cream, milk, salt, vanilla, cinnamon, nutmeg and apple juice concentrate. Add the drained noodles, butter pieces and lingonberry preserves and mix. Pour into the prepared pan, sprinkle with cinnamon sugar, and bake until the pudding is set and butter is bubbling around the edges, 30 to 40 minutes. Let cool 10 minutes before serving. Serve warm or at room temperature, cut into squares and top with a dollop of sour cream, if desired.

Cajun Surf and Turf 2 tablespoons garlic powder 2 tablespoons paprika 2 tablespoons black pepper 2 tablespoons kosher salt 1 teaspoon cayenne pepper 6 tablespoons butter, at room temperature 1 beef tenderloin, trimmed (about 4-inch diameter) 2 pounds jumbo shrimp (size 12), deveined and shells removed 4 whole small red onions, halved and sliced 4 whole green bell peppers, seeded, halved and sliced 4 whole red bell peppers, seeded, halved and sliced 12 cloves garlic, minced 1 cup white wine 1 cup low-sodium chicken broth, plus more if needed 1/2 cup heavy cream Instructions: Preheat the oven to 475 degrees F. For the seasoning: Combine the garlic powder, paprika, black pepper, salt and cayenne. For the surf and turf: Rub 1 tablespoon of the butter over the tenderloin then sprinkle lightly with the Cajun seasoning. Place in the oven for approximately 25 to 30 minutes. After about 25 minutes check the tenderloin; you want a temperature of 120 to 125 degrees F on a meat thermometer for medium rare to rare. Remove the tenderloin from the oven and rest it for 10 to 15 minutes. In another skillet, add 3 tablespoons of the butter and heat to melt. Throw in the onions, green peppers and red peppers, then cook until golden brown and colored, but still somewhat crisp, a couple of minutes. Add the garlic and cook around for 30 to 45 seconds. Remove the veggies to a plate. Heat the same skillet over high heat, and then pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the skillet to deglaze. Reduce the heat to medium-low heat and pour in the cream, stirring or whisking constantly. Cook the sauce until the cream starts to thicken the mixture, a few minutes. Taste and adjust the seasoning as needed. Add the cooked vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Next add the remaining 2 tablespoons butter to a skillet and melt the butter over high heat. Throw the shrimp into the skillet and sprinkle them lightly with some of the remaining Cajun seasoning. Cook the shrimp until opaque and deep golden brown with some dark brown parts. Remove from the skillet and set aside. Serve the veggies and shrimp in their skillets and the tenderloin on a platter.

Storm's Cordon Bleu Burger Butter 4 (2 1/2 ounces) lean, pure-beef hamburger patties 2 large hamburger buns Mayonnaise 4 tomato slices Sliced lettuce 4 (1-ounce) slices smoked ham 2 (1-ounce) slices mild cheddar cheese Instructions: You'll need a sharp knife, a sturdy metal burger turner and 2 large, heavy skillets (well-seasoned cast iron works very well; Teflon will not work.) Preheat the first skillet over medium-high heat. The second skillet should be preheated to be slightly less hot. Smear the inside of the second skillet with a thin coat of butter. When the first skillet is hot enough to instantly sizzle a small test piece of burger, place the 4 patties inside. Set the buns, crust side up, in the second skillet. Wait 30 seconds or so, then turn the patties and press them down so they spread a bit and stick to the skillet surface. Wait 2 minutes, then remove the lower halves of the buns and coat the toasted surface with mayonnaise. Add 2 slices of tomato and then cover tomato with sliced lettuce. Set aside. When the patties are almost done to your taste, turn them a second time, let them cook a few more seconds until you think they're just right, then remove from the pan. You're through cooking. Next step is to assemble the whole thing. Place 1 beef patty on top the dressed lower half of the hamburger bun. Then stack in this order: 1 slice of ham, 1 slice of cheese, a second slice of ham, a second beef patty, and finally the top half of the hamburger bun. In a few seconds, the heat from the hamburger patties should melt the cheese and weld the entire assembly into 1/2 pound of heaven on a bun. Serving suggestion: French fried potatoes.

Arroz con Leche y Pasas 4 1/2 cups milk 1 teaspoon butter 1/4 cup sugar 1/4 teaspoon cinnamon 2 cups white rice 2 egg yolks 1 orange, zested 1 lemon, zested 1/4 cup currants, reconstituted in rum for 10 minutes Instructions: Heat the milk in a sauce pan on low with the butter, sugar and cinnamon. Mix in rice and let simmer for 30 minutes. Using a whisk, whisk in egg yolks and zests. Strain the currants, discarding the rum. Add the currants to the rice and serve hot.

Chocolate Pound Cake 2 1/2 cups all-purpose flour 3/4 cup Dutch-processed cocoa powder 1/2 teaspoon salt 8 large eggs, at room temperature 2 egg large yolks, at room temperature 1 tablespoon pure vanilla extract 2 teaspoons instant espresso powder 12 ounces unsalted butter (3 sticks), room temperature 2 1/2 cups sugar 6 ounces bittersweet chocolate, roughly chopped 6 ounces bittersweet or semisweet chocolate, finely chopped 8 tablespoons unsalted butter (1 stick) 1 tablespoon honey Instructions: Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan. Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together in a bowl and set aside. In a heavy-duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more. Adjust the mixer's speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more. Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month. For the glaze: Put all the ingredients in a microwave-safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve as desired.

Frittata Party! 2 eggs 1/2 teaspoon butter and a drop of oil, for frying Filling, your choice 1/4 cup grated Emmental (but any cheese should do) 1 long red chile, deseeded and sliced 1/4 teaspoon ground ginger 1/4 teaspoon ground coriander 1/2 cup watercress or baby spinach, finely chopped 1 scallion, finely sliced 1/2 cup chopped ham Instructions: Beat the eggs with the filling of your choice. Heat a crepe pan or heavy based frying pan/skillet with the butter and oil. Once the pan is hot, pour in the egg mixture swirling quickly to get an even and thin coating in the pan. Let the omelette cook for a couple of minutes over medium-high heat. Lift the edge of the omelette with a spatula to check it is set and golden underneath; the top of the omelette should be just-about-set but still a little gooey. Slip the omelette out of the pan onto a plate and flip 1/2 of the omelette over the other, or fold in 3 like a business letter. Carry on!

Mexican Chocolate Tofu Pudding 3/4 cup sugar 1 pound silken tofu 8 ounces high-quality bittersweet or semisweet chocolate, melted 1 teaspoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon chili powder, or more to taste Chocolate shavings, optional Instructions: In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly. Put the sugar mixture, tofu, chocolate, vanilla, cinnamon, and chili powder in a blender and puree until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

Ruby Smash Ice 1 1/2 ounces bourbon whiskey (recommended: Maker's Mark) 2 ounces ruby grapefruit juice 3/4-ounce pink grapefruit schnapps (recommended: Hiram Walker) 2 ounces ginger beer Texas ruby grapefruit slice, for garnish Instructions: In a mixing glass filled with ice, add the bourbon, grapefruit juice, and schnapps, top with a shaker, and shake until slightly frothy. Pour into a lowball glass, top with ginger beer and garnish with a grapefruit slice.

Slow Cooker Pineapple Habanero Pulled Chicken 5 pounds boneless, skinless chicken thighs 1 1/2 pounds frozen diced pineapple One 28-ounce can crushed tomatoes 1/3 cup fresh lime juice 2 teaspoons ground cumin 1 tablespoon smoked Spanish paprika 5 large cloves garlic, crushed 3 bay leaves 1 to 2 habanero chiles, seeded and minced 1 large Spanish onion, diced 3 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/3 cup finely chopped fresh cilantro For serving: Rolls and corn tortillas, shredded red cabbage, sour cream, sliced avocado, chopped fresh cilantro, crumbled queso fresco, lime wedges and hot sauce Instructions: Place the chicken thighs in the base of a slow cooker. Add the diced pineapple, tomatoes, lime juice, cumin, paprika, garlic, bay leaves, habaneros, onion, salt and pepper. Stir ingredients to combine well. Cover and cook until the chicken is fully cooked and can be easily shredded, on high for 4 hours or on low for 6 hours. Remove the bay leaves and discard. Remove the chicken to a platter and use 2 forks to shred. Stir the chicken back into the sauce along with the chopped cilantro. Taste and adjust with additional salt and pepper. Serve with rolls, corn tortillas, and other toppings as part of a sandwich or taco bar.

Goblin Squares 2 cups cooked pumpkin 1/2 cup sugar 1 teaspoon ground ginger 1/2 teaspoon nutmeg 1/2 gallon nonfat or low-fat vanilla frozen yogurt 4 dozen ginersnaps Instructions: Combine pumpkin, sugar, and spices in a medium-large bowl. Stir in yogurt. Line bottom of a 9 by 13 by 2 inch pan with gingersnaps. Pour half of pumpkin mixture over gingersnaps. Repeat layers and freeze. To serve, remove from freezer, let set at room temperature for 5 minutes, and cut into s

Mushroom and Cheese Brioche 1 pound loaf brioche 4 cups milk 6 eggs 1 truffle, sliced, optional 2 cups sliced morel mushrooms 2 cups chopped button mushrooms 2 cups sliced oyster mushrooms 1 shallot, minced 4 cups grated Gruyere cheese Salt and freshly grated black pepper 6 eggs 1 tablespoon white vinegar 1 cup microgreens 1 tablespoon olive oil Salt and freshly ground black pepper Instructions: For the mushroom and cheese brioche: Cut the brioche into 1-inch cubes. In a large bowl, whisk together the milk and eggs. Season with salt and pepper. Add the cubed brioche, truffle peelings, and chopped thyme to the bowl. Cover with plastic wrap and put in the refrigerator for 4 hours or overnight. In a skillet over medium-high heat, saute the morels, button, and oyster mushrooms with the shallots for 2 minutes. Season with salt and pepper. Add 1/2 the Gruyere cheese to the brioche mixture, then add the mushroom- shallot mixture to brioche and cheese mixture. Preheat the oven to 350 degrees F. Pour the bread pudding mixture in an oven-proof baking dish. Add the remaining cheese. Season with salt and pepper. Bake for 45 minutes or until puffed and golden brown. For the poached eggs: Fill a saucepan with 3-inches cold water, add a pinch of salt and bring to a boil. As the water reaches the boiling point, reduce the heat and allow the water to simmer. Add 1 tablespoon vinegar to the water. Swirl the water around. Break the eggs into a small plate or bowl and gently slide it into the water with care, holding the plate as near to the water as possible before allowing the egg to slowly slip into the water. Once the eggs are in the water, you can help shape it using a spoon or spatula. Let the eggs cook for 3 to 3 1/2 minutes, allowing for the size of the egg and the preferred doneness of the egg yolks. Remove each egg with a slotted spoon and drain for a few seconds on kitchen paper. Trim any stringy or dangling bits with a knife or scissors, if you wish. Serve the poached egg on top of the truffle bread and garnish with a little bit of the microgreens dressed with olive oil and salt and pepper. For your first attempt at preparing poached eggs, you may want to carefully break each egg onto a small cup, ramekin, plate or bowl before adding it to the water. A perfectly poached egg has a lovely rounded shape, a soft yet firm white and a deliciously runny yolk. Time is of the essence when it comes to poaching eggs. Problems will most definitely arise if the eggs are cooked at a temperature that is too high, if the eggs are not very fresh or if there is not enough water in the saucepan. Use a saucepan or a deep frying pan, which allows you to fill it with about 3-inches of water. The eggs should be covered with water during cooking and the 3-inch depth of water ensures that the eggs will not stick to the pan. Poached eggs must be cooked in water that is very gently bubbling or simmering. The water is first brought to the boil and then by turning the heat down on the cooker, is allowed to gently simmer. The eggs are carefully added to the pan at this point. If the water is boiling too fiercely, the eggs will be forced to move around too much, causing them to break up and lose their shape. A gentle simmer allows the egg to sit in one place throughout cooking and cook nicely. By using the freshest eggs possible, eggs that are less than 4 days old, you are more likely to achieve a perfectly poached egg that keeps its shape. With a fresh egg, the white will stay close to the yolk and should not spread out thinly. Vinegar should be added to the water as it begins to boil, as this will help the egg white to coagulate more quickly and form a neat and compact shape. Without the vinegar, disaster may occur. Use about 1 tablespoon vinegar for each pint of water. Bear in mind that the vinegar may slightly flavor the eggs, so do not use too much or a vinegar that is too strong, if you are not so keen on a vinegary tasting eggs.

Classic Cranberry Sauce 1 pound cranberries, thawed if frozen 1 1/2 cups sugar 2 wide strips lemon zest, plus 2 tablespoons lemon juice 2 wide strips orange zest, plus 2 tablespoons orange juice Instructions: Combine the cranberries, sugar, 1 1/2 cups water and the lemon and orange zest and juice in a medium saucepan. Bring to a boil, then reduce the heat to a simmer and cook until the cranberries burst and the sauce thickens, 15 to 20 minutes. Transfer the cranberry sauce to a bowl and refrigerate until cold and thickened but still saucy, at least 4 hours and up to 1 week.

Wangs 'n' Heat 16 jumbo wangs (chicken wings) 1/4 cup hot sauce of your choice 1/4 cup peanut oil, plus more for frying 6 dried ghost chile peppers, boiled and then pureed 3 fresh habaneros, pureed 3 cloves garlic, pureed Sriracha sauce Jamaican seasoning (ground scotch bonnet peppers, paprika, coriander, cinnamon) 8 ounces Roquefort cheese 4 cups mayonnaise 4 dried chipotle peppers, reconstituted and pureed 4 fresh ghost chile peppers, pureed Salt and freshly ground black pepper Instructions: For the wings: Marinate the wings overnight in the refrigerator in the hot sauce, peanut oil and pureed chiles and garlic. Pour enough peanut oil in a large frying pan to float the wings in. Heat to 350 degrees F. Deep fry the wings for 15 minutes. Mix the Sriracha and Jamaican jerk seasoning to taste to make a sauce. Toss the wings in the sauce. For the blue cheese sauce: Cream the Roquefort cheese with the mayonnaise and mix in peppers. Season with salt and pepper. Serve with the wings.

Chicken Mini Empanadas 2 11-ounce packages pie dough mix 1 9.75-ounce can white chicken meat, drained, or 1 1/2 cups shredded rotisserie chicken 1 cup chunky salsa 1 3-ounce can sliced ripe olives 1 cup shredded Mexican cheese blend All-purpose flour, for dusting Instructions: Prepare the pie dough according to the package directions for a double-crust pie. Wrap the dough in plastic wrap and chill. Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and olives. Bring to a boil, then reduce the heat and simmer 5 minutes. Remove from the heat and stir in the cheese. Cool slightly. On a flour-dusted surface, roll out the dough to inch thick. Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed. Place about 1 tablespoon chicken mixture in the center of each circle. Moisten the edges with water. Fold the circles in half and pinch to seal. Pierce the tops with a fork. Place the empanadas on a baking sheet and bake 15 minutes, or until golden. Serve hot.

Grilled Shrimp with Grapefruit BBQ Sauce 1 cup rice, regular or instant Cooking spray 3/4 cup grapefruit juice 1/4 cup ketchup 1 tablespoon Dijon mustard 1 tablespoon brown sugar 1 teaspoon chili powder 1 teaspoon ground cumin 1 tablespoon olive oil 1 teaspoon liquid smoke 3 pounds large or jumbo shrimp, peeled and deveined 1/4 cup scallions, chopped Instructions: Cook rice according to package directions. Over medium high heat, with cooking spray, heat a stove-top grill pan or griddle. In a shallow dish, whisk together grapefruit juice, ketchup, mustard, sugar, chili powder, cumin, olive oil and liquid smoke. Add shrimp and toss to coat. Place shrimp on the grill and cook 2 minutes per side, or until bright pink and cooked through. Serve half of the shrimp over the rice and top with scallions. Reserve the remaining shrimp for po' boy sandwiches, if desired.

Pork and Prosciutto with Marsala Brown Butter 1 1/2 pounds pork tenderloin, trimmed of fat, silver skin removed 1 1/2 cups all-purpose flour Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 12 thin slices prosciutto, cut into 1-inch-wide strips 8 sprigs fresh sage 8 tablespoons (1 stick) unsalted butter 2 cloves garlic, minced 1 shallot, minced 1/4 cup Marsala wine 1 cup low-sodium chicken broth Kosher salt and freshly ground black pepper 2 tablespoons fresh flat-leaf parsley, finely chopped 1/2 lemon, for squeezing Instructions: For the pork and prosciutto: Cut the pork into 1-inch-thick medallions. Place each piece between 2 pieces of plastic wrap and using the flat side of a meat mallet, pound to 1/8-inch even thickness. Add the flour to a shallow dish and season liberally with salt and pepper. Lightly dredge each piece of pork in the flour mixture and place on a wire rack to set. Add the olive oil to a 12-inch cast-iron skillet and set over medium heat. Working in batches, add 3 to 4 pieces of prosciutto and cook on each side until golden and crispy, 30 to 45 seconds. It\u2019s okay if they curl up a little and twist as they cook; the most important thing is they are crispy! Set aside on paper towels to drain. Repeat with the remaining prosciutto. Add the sage leaves to the oil and cook until translucent and crispy, about 45 seconds. Drain and set aside. Cook the pork in the same skillet in batches, 3 to 4 pieces at a time. Cook until golden brown, 1 to 2 minutes per side. Set out on a serving platter and keep warm. For the marsala brown butter: Discard all but 2 tablespoons of oil from the skillet. Remove any black bits with a paper towel. Add the butter, garlic and shallots and cook over medium heat until the butter browns and the shallots turn translucent, 3 to 4 minutes. Use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Move the skillet away from the heat and deglaze with the Marsala. Return to the heat and simmer until reduced by half, 1 to 2 minutes. Add the chicken stock and simmer for another 2 minutes. Season with salt and pepper, then add the chopped parsley. To serve, pour the brown butter sauce over the pork and drizzle with lemon juice. Garnish with the crispy prosciutto and sage.

Balsamic-Marinated Steak and Unstuffed Mushrooms One 2 to 2 1/2-pound 1 1/2-inch-thick London broil 1/4 cup olive oil 1/4 cup Worcestershire sauce 2 tablespoons balsamic vinegar 4 cloves garlic, smashed 2 whole sprigs rosemary plus 1 teaspoon chopped leaves Kosher salt and freshly ground black pepper 1 strip bacon, chopped (about 1/2 ounce) 1 pound cremini mushrooms, halved 1/2 cup panko breadcrumbs 2 tablespoons unsalted butter 1/2 cup sour cream 2 tablespoons prepared drained horseradish 1 tablespoon chopped fresh parsley, for garnish Instructions: 1. Pierce the meat all over with a fork and place in a large resealable plastic bag. Add 2 tablespoons of the olive oil, the Worcestershire, vinegar, garlic and whole rosemary. Seal the bag, pushing out all the air. Shake the bag a few times and refrigerate 8 hours or overnight. 2. Preheat the broiler and line a rimmed baking sheet with aluminum foil. Remove the meat from the marinade and pat dry. Sprinkle both sides with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Broil, flipping once, until the internal temperature reaches 125 degrees F, about 13 minutes. Transfer to a cutting board, tent with foil and let rest at least 15 minutes. 3. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook the bacon, stirring, until crispy, about 5 minutes. Add the mushrooms and cook until golden brown and tender, about 10 minutes. Add the breadcrumbs, butter, chopped rosemary and 1/4 teaspoon each salt and pepper. Cook, stirring, until the breadcrumbs are golden brown, another 3 minutes. Set aside. 4. Stir together the sour cream and horseradish and season with salt and pepper. Slice the steak against the grain, top with the mushrooms and garnish with the chopped parsley. Serve with the horseradish sauce on the side.

Poached Salmon 12 ounces center-cut wild salmon 2 quarts olive oil Salt and freshly ground black pepper 1 sprig thyme 1 clove garlic Fleur de sel 1 cup micro greens Instructions: Cut salmon into 4 (3-ounce) portions. Heat olive oil to 95 degrees F. Add thyme and garlic. Season the salmon with salt and pepper. Place in olive oil for 8 minutes. Remove from olive oil. Season with fleur de sel. Garnish with dressed micro greens.

Wax Bean \Pasta\ Salad 1 cup packed basil leaves 1/4 cup packed spinach leaves 1/4 cup olive oil 1/4 cup fresh lemon juice or orange juice 1/4 cup pine nut 1/2 teaspoon salt, optional 1 1/2 pounds wax beans, rinsed and trimmed Olive oil 4 cups cherry tomatoes, rinsed and halved 1 tablespoon diced shallot, optional Instructions: For the spinach-basil pesto dressing: Place the basil, spinach, oil and lemon juice in a food processor or blender, then puree until smooth. Add the pine nuts and a salt, if using, and blend again until the mixture has the consistency of a dressing. Add more oil or lemon juice as needed for your desired consistency. Set aside. For the wax bean salad: Cut the beans into pasta-size pieces, about 1 1/2 inches long. Add 1 tablespoon of oil to a large skillet or saute pan and place over medium-high heat. Carefully add the wax beans to the hot skillet in batches, being careful not to overcrowd the skillet. Cook the beans until they've softened a little bit and charred where they've touched the pan, 3 to 5 minutes. Toss the beans with a wooden spoon and cook for another 3 to 5 minutes. Place the cooked beans in a large serving bowl. Continue cooking, adding more oil as needed, until all the beans have been sauteed. Add half the pesto dressing, the cherry tomatoes and the shallot if using to the serving bowl and toss with the warm wax beans until combined. Add more pesto to taste and save the remainder of the dressing to serve on the side. Cover and refrigerate the salad and dressing for up to 2 days.

Lemon and Garlic Steamed Mussels 2 dozen fresh, small to medium-sized mussels 3 tablespoons Crisco® Extra Virgin Olive Oil 2 tablespoons fresh lemon juice 2 cloves garlic, minced Instructions: 1. PLACE mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open. 2. REDUCE liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute. 3. SERVE immediately with crusty bread for dunking.

Eggplant and Tomato Sandwiches with Garlic-Thyme Mayo 1 egg, beaten and mixed with 1 tablespoon water 1 eggplant, peeled and sliced into 1/4 inch rounds 1/4 cup grated Parmesan cheese 1/2 cup mayonnaise 2 cloves garlic, minced 2 teaspoons thyme leaves 2 tomatoes, sliced 1 loaf French bread, sliced in half lengthwise Instructions: Brush the eggplant slices with the egg and dip both sides in Parmesan cheese. Place slices on a sheetpan and place under broiler. Brown both sides, about 5 minutes. Set aside to cool. Mix garlic and thyme into mayonnaise. Spread mayonnaise on bread. Layer the eggplant and tomato slices on bread. Slice sandwich into 4 sections.

Amaretti Stuffed Peaches 1/2 stick unsalted butter, softened 1 cup coarsely crumbled amoretti 2 1/2 Tbsp. whole wheat flour 2 Tbsp. sugar 1/8 tsp. salt 1 large egg 8 firm, ripe small peaches, halved lengthwise and pitted 8 oz. mascarpone cheese Instructions: Put oven rack in middle position and preheat oven to 350 degrees. Melt 2 Tbsp. butter and pour into a 13 x 19 inch glass or ceramic baking dish. Pulse 3/4 cup crumbled amoretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 Tbsp. butter. Blend until butter is incorporated, then add egg and blend until smooth. Scoop out just enough peach pulp from center of each peach half with a melon ball cutter or small spoon to create a 1\ deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amoretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temp. Wisk mascarpone with a few tablespoons of milk until it reaches a consistency suitable to dollop on peaches. Spoon on 1 Tbsp. per peach.

Nancy's Spinach Salad 1/2 small onion 1/3 cup ketchup 2 tablespoons Worcestershire 1/4 cup white vinegar 1/2 cup sugar 1 cup canola oil 1 large bag fresh spinach 2 hard boiled eggs Several large mushrooms, sliced 4 to 5 slices bacon, cooked and crumbled 1 container fresh bean sprouts Instructions: For the dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day. For the Salad: Mix all of the ingredients in a bowl and toss with dressing.

Fieri - 4 1 1/2 cups milk 2 eggs, beaten 1/8 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 3 ounces cream cheese, room temperature 8 (2-inch) thick slices bread 2 bananas, very thinly sliced 1 cup strawberries, very thinly sliced 4 tablespoons butter 1/4 cup powdered sugar Maple syrup Instructions: Combine milk, eggs, nutmeg, cinnamon and vanilla in a shallow bowl. Set aside. For assembly, spread a thin layer of the cream cheese onto 1 side of the bread slices. Top half the slices with the fruit. Place another piece of bread on top, cream cheese side down, creating a sandwich. Preheat a griddle to 350 degrees F. Lightly brush with the butter. Give the milk mixture a quick stir, and dip the sandwiches into the batter, coating all sides. Place on the griddle. Cook for 3 to 4 minutes per side, then turn on the edges and cook to brown evenly. To serve, slice sandwiches in half on the diagonal and transfer to a serving platter. Sprinkle with powdered sugar and serve with maple syrup.

DECORATIVE CENTERPIECES Port Wine Meringues with Swirls Bouquet 1 cup port wine 2 dozen store-bought vanilla meringues Instructions: In a saucepan, over medium heat, simmer the port wine until reduced by 3/4, about 30 minutes. Cool completely. Syrup should be thick but still liquid when cooled. Put a cooling rack onto a parchment lined sheet pan to catch any drips. Using a small clean paint brush, paint a swirl line on half each meringue. Arrange them on cooling rack and let them dry overnight. Carefully pile the meringues into a large wide lipped vase or centerpiece of your choice. Syrup will still be sticky on meringues so be careful not to touch it or over handle the meringues.

Pear Tart 2 cups flour Pinch salt 1/3 cup light brown sugar, firmly packed 11 tablespoons cold butter (do not use margarine) 2 egg yolks, lightly beaten with a fork 10 to 12 seckle pears or 6-7 bosc pears, peeled, cut in quarters and then into 2 or 3 lengthwise slices 2 tablespoons lemon juice 1/2 cup currants 1/2 teaspoon ground ginger 1 teaspoon cinnamon 1/3 to 1/2 cup white sugar, depending on the sweetness of the pears 2 tablespoons butter 4 tablespoons sugar Instructions: Place the currants in a small saucepan. Cover with water and bring to a boil. Allow them to boil for a minute and turn off the heat. Let them soak for about 5 minutes. Drain thoroughly and set aside. Preheat the oven to 375 degrees F. Combine flour, salt, and sugar, and cut in butter with a dough blender or 2 knives until it resembles a coarse meal. You can also use a food processor. Stir in egg yolks. Knead this mixture until smooth. This takes quite a bit of kneading (you might want to use 2 hands). Press the dough out on the bottom and sides of an 8 or 9-inch springform pan. Neatly finish the rim. In a large bowl, gently combine the pear slices with the lemon juice, spices, sugar, and currants. Carefully arrange the fruits in the crust. Dot with butter, sprinkle with sugar. Bake for about 30 to 40 minutes, or until the crust is golden. Cool and serve.

Grilled Local Anchovies 1 pound fresh anchovies 2 lemons 4 ounces extra-virgin olive oil Sea salt and fresh ground black pepper 1/4 cup Italian flat-leaf parsley, chopped 1/2 cup pitted olives Instructions: Heat charcoal grill. Under cold running water, scale and gut the anchovies, removing the gills, but leaving the head and tail intact. Remove the fins. Open the body cavity, and using your thumbnail, loosen the meat of the fish from the spine. Gently remove the spine by twisting or cutting it off a the base of the anchovy's head and tail. Grill the anchovies over a hot charcoal fire, skin side down for about 2 minutes, or until the flesh of the fish becomes white. Transfer to a large serving platter, arranging the anchovies skin side up on the platter. Squeeze a little lemon juice over the fish. Drizzle with olive oil and season with sea salt and pepper. Sprinkle the parsley and olives over the anchovies and serve immediately.

Beef Fajita Pie 1/2 pound stir-fry beef strips 1 pound frozen pepper stir-fry, thawed 2 tablespoons extra-virgin olive oil 2 tablespoons taco seasoning mix 1 (12-inch thin) pizza crust (recommended: Boboli) 1/2 cup lime-garlic salsa (recommended: Pace) 2 cups shredded Mexican blend cheese Sour cream, for serving Refrigerated guacamole, for serving Fresh cilantro, for garnish Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. In a bowl, combine beef strips, pepper stir-fry, oil and taco seasoning. Grill beef and pepper strips on hot oiled grill about 5 minutes total. Remove pizza crust from package and place on grill. Top with salsa, cheese, beef and pepper strips. Turn heat down to medium and cook pizza covered for 8 to 10 minutes or until cheese has melted and starts to bubble. Serve hot garnished with sour cream, guacamole, and cilantro. INDOOR: Preheat oven to 450 degrees F. Combine and season beef and pepper strips as directed. Heat 2 tablespoons of oil in a large frying pan. When oil is hot, saute beef and pepper strips for 5 minutes. Remove from pan; set aside. Remove pizza crusts from package and top with salsa and cheese. Top with beef and peppers and bake in preheated oven for 8 to 10 minutes or until cheese is melted and begun to bubble. Garnish as directed.

Chorizo Garbage Plate 2 to 3 tablespoons vegetable oil 2 cups shredded potato or store-bought hash browns 1/2 cup diced onion 1/2 cup diced green bell pepper 1 tablespoon diced jalapeno, optional 1 cup ground chorizo, browned 1/2 cup diced tomato 5 eggs 1/2 cup shredded Cheddar Toast or tortillas, for serving Instructions: Preheat a flat top grill or nonstick skillet over medium-high heat. Add the vegetable oil, potatoes, onions, bell peppers, jalapenos if using, and chorizo. Mix together slightly. Cook for 4 to 8 minutes, flipping once. Add the tomatoes and eggs. Mix together and cook for another 2 to 3 minutes, flipping once. Add the cheese and cook until slightly melted. Mix the hash together to distribute the cheese and tomatoes throughout. Serve with toast or tortillas.

Grilled Chicken with Spicy Ginger Vinaigrette Cooking spray 6 boneless skinless chicken breast halves (about 5 ounces each) Salt and freshly ground black pepper 1/4 cup rice wine (mirin) 2 tablespoons vegetable or olive oil 1 teaspoon wasabi paste 2 teaspoons hot mustard (not powder) 2 teaspoons finely grated fresh ginger 2 teaspoons sesame oil 2 cups prepared cole slaw mix 1 tablespoon reduced-sodium soy sauce 16 wonton wrappers 1 tablespoon peanut oil 1/2 cup reduced-sodium chicken broth Instructions: Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt and black pepper. Place chicken on hot pan and cook 3 to 5 minutes per side, until cooked through. In a small bowl, whisk together rice wine, vegetable oil, wasabi paste, hot mustard, and ginger. Set aside. Heat sesame oil in a large skillet over medium-high heat. Add slaw mix and soy sauce and cook 2 to 3 minutes, until wilted. Arrange wonton wrappers on a flat surface. Top each wrapper with 1 heaping teaspoon of slaw mixture. Pull up sides and pinch the middle together, making a purse. Heat peanut oil in a large skillet over medium-high heat. Add purses and cook 1 minute, until bottom is golden brown. Add broth and bring to a simmer. Cover and steam 3 to 5 minutes, until purses are tender and translucent. Serve 4 of the chicken breast halves with all of the vinaigrette spooned over top and all of the beggar's purses on the side. Reserve remaining chicken for stroganoff, if desired.

The Best Vanilla Cupcakes 1 3/4 cups all-purpose flour (see Cook's Note) 1 tablespoon cornstarch 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 stick (8 tablespoons) unsalted butter, at room temperature 1 cup granulated sugar 2 tablespoons vegetable oil 2 teaspoons pure vanilla paste or extract 2 large eggs, at room temperature 1 large egg yolk, at room temperature 1 cup buttermilk, well-shaken 3 sticks (1 1/2 cups) unsalted butter, at room temperature 3 1/2 cups confectioners' sugar 3 tablespoons heavy cream 2 teaspoons pure vanilla paste or extract 1/4 teaspoon kosher salt Instructions: For the cupcakes: Position two racks in upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 18 cupcake liners. Whisk the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Add the butter, sugar, oil and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl with a rubber spatula, until completely combined and smooth. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Divide the batter evenly in the prepared muffin tins. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tins halfway through baking time, 18 to 20 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, then remove from the tins and cool on the rack completely. For the frosting: Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, add the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, 1 to 2 minutes.\u202f Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

Beet Home Fries 20 beets 1/2 cup vegetable oil 1/2 cup white vinegar Soybean oil, for frying 2 cups cornstarch 2 cups Japanese mayonnaise, such as Kewpie Shichimi togarashi (Japanese 7-spice blend) 1/2 cup sliced green onions Instructions: Preheat the oven to 375 degrees F. Place the beets in the center of a large foil sheet. Drizzle with the oil and vinegar. Place a second large foil sheet on top of the beets, crimping the edges together to form an airtight pocket. Roast in the oven for 2 hours. When the beets are ready, peel them using a kitchen towel. If roasted correctly, the skin should slide right off. Cut the beets into 1-inch cubes and allow them to chill. Heat soybean oil in a large pan or deep-fryer to 375 degrees F. Toss the beets in the cornstarch until covered, adding more cornstarch as needed. Fry in 2-cup batches, until the outer cornstarch layer becomes crispy. Serve each batch with 1/4 cup mayonnaise. Garnish with shichimi togarashi and green onions. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Roasted Tomato and Eggplant Gratin 1 cup panko 1/2 cup grated pecorino 3 tablespoons extra-virgin olive oil 2 teaspoons chopped oregano 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup thinly sliced red onion 1 cup halved cherry tomatoes 1 cup chopped heirloom tomatoes 1 1/4 cups tomato puree 1/3 cup extra-virgin olive, plus more for drizzling 1 teaspoon soy sauce 1/4 teaspoon sriracha 5 large cloves garlic, thinly sliced 2 large eggplants, cut vertically and flesh scooped out (reserve eggplant skin) 1 cup grated or finely chopped fresh whole milk buffalo mozzarella (or other mozzarella cheese) Instructions: For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil. For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined. Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time. Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.

Burrata Caprese Salad with Garlic Basil Oil 2 large heirloom tomatoes Kosher salt and freshly ground black pepper Garlic-Basil Oil, recipe follows Two 4-ounce balls burrata 2 cups fresh basil leaves 2/3 cup extra-virgin olive oil 1 clove garlic, smashed and peeled Kosher salt Instructions: Cut the tomatoes into 1/3-inch-thick slices, then depending on the size, cut the slices into halves or quarters. Arrange the tomatoes on a serving platter and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle most of the Garlic-Basil Oil over the tomatoes. Tear the burrata balls into large pieces and scatter over the tomatoes. Top the burrata with some of the remaining Garlic-Basil Oil. Serve immediately. Add the basil, olive oil, garlic and 1/4 teaspoon salt to a high-powered blender. Turn the blender on low and gradually increase the speed. Blend until smooth.

\A Piece of Turkey\ Easy Roasted Thanksgiving Turkey One 14-pound turkey 3/4 cup kosher salt 2 stalks celery, roughly chopped 1 yellow onion, cut into thick slices 1 container fresh poultry herbs (thyme, rosemary, sage, etc.) 1/2 bulb of garlic, cloves intact Freshly cracked black pepper 8 tablespoons (1 stick) unsalted butter, cut into tablespoon-size pats Instructions: Ask your butcher to cut the turkey into pieces: legs, thighs and wings separate and an attached double breast. Put the pieces skin-side up on a wire-racked roasting pan and thoroughly rub the kosher salt under and over the skin. Leave lightly covered in the fridge for 2 days, but as all dry-brining methods go, uncover for the last 6 to 8 hours to \dry out\ the skin. When ready to roast, preheat the oven to 450 degrees F. Put the turkey pieces skin-side up in the roasting pan (no rack), then arrange the celery, onions, herbs and garlic in between the pieces. Season with freshly cracked pepper and dot everything, especially the turkey skin, with tablespoon-size pats of butter. Roast the turkey for 30 minutes, then lower the temperature to 325 degrees F and continue to cook until the breast registers 165 degrees F on an instant-read thermometer, another 45 minutes to 1 hour. Let rest, uncovered, for at least 20 minutes before serving. I recommend traditionally carving the breast, hand-shredding the thighs and serving the other pieces on the side.

Grammie Hamblet's Deviled Crab 1/2 cup celery, finely chopped 1 small green pepper finely chopped 1/2 cup finely sliced green onions 1/4 cup chopped parsley 1 pound crabmeat 1 1/4 cups coarsely crushed cracker crumbs 1/2 teaspoon salt 3/4 teaspoons dry mustard Dash hot sauce 1/4 cup heavy cream 1/2 cup melted butter Instructions: Toss ingredients lightly and spoon into a buttered baking dish. Top with additional crushed cracker crumbs, and brush with melted butter. Bake in a preheated at 350 degrees oven for 25 to 30 minutes or until delicately browned.

Teriyaki Hens with Bok Choy 2 Cornish game hens (about 1 1/2 pounds each), halved Kosher salt and freshly ground pepper 3/4 cup low-sodium soy sauce 1/4 cup hoisin sauce 1/4 cup rice vinegar 1 2-inch piece ginger, peeled and sliced 2 small red chile peppers, halved (remove seeds for less heat) 1 bunch scallions 1 grapefruit, halved 1 medium head bok choy, thinly sliced 1 tablespoon toasted sesame oil 2 teaspoons sesame seeds, toasted, for garnish Instructions: Preheat the oven to 425 degrees F. Season the hens with salt and pepper and place skin-side up in a roasting pan. Roast until the skin is slightly crisp, about 25 minutes. Meanwhile, combine the soy sauce, hoisin sauce, vinegar, ginger, 1 chile pepper and 1/4 cup water in a pot. Cut half of the scallions into large pieces, and zest and juice half of the grapefruit; add to the pot. Simmer, stirring occasionally, until thick and syrupy, about 20 minutes. Brush the hens with a few tablespoons of the sauce and continue roasting until golden, about 8 more minutes. Peel and segment the remaining grapefruit half and place in a bowl. Thinly slice the remaining scallions and mince the remaining chile pepper; add to the bowl along with the bok choy, sesame oil, and salt and pepper to taste. Place half a hen on each plate. Stir any pan drippings into the remaining sauce and drizzle over the top. Serve with the bok choy salad and garnish with sesame seeds.

Mini Marzipan Treats 14 ounces marzipan (homemade or store-bought, recipe follows for homemade) Confectioners' sugar, for dusting 12 ounces milk chocolate chips Chopped pistachios and dried rose petals, for topping 1 1/2 cups nuts or sesame seeds 1 cup confectioners' sugar 1 teaspoon almond extract or other flavoring of choice 1/4 teaspoon rosewater (optional) 1/4 teaspoon kosher salt 6 tablespoons light corn syrup Instructions: Roll out the marzipan until 3/4 inch thick, using confectioners' sugar to dust the work surface and rolling pin to avoid sticking. Cut into rectangles, about 1 1/2 by 3 inches each, or cut into other shapes. Meanwhile, melt the chocolate chips in a double boiler or in the microwave until smooth. Set a rack on a sheet of parchment paper or on a baking sheet. Using two forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the rack and decorate with pistachios and dried rose petals. Allow to set until firm, about 30 minutes. In a food processor, blend the nuts until they\u2019re finely ground and just starting to clump together (but don\u2019t over-blend them or you\u2019ll end up with nut butter). Add the confectioners\u2019 sugar, extract, rosewater (if using) and salt; pulse to combine. With the motor running, drizzle in the corn syrup and blend to form a dough. It may still look crumbly in the food processor, but if you squeeze it in your hand, it should stick together. (You may find that you don\u2019t need all of the corn syrup.) Form the marzipan into a ball or log and wrap it tightly in plastic wrap until ready to use. Store in the refrigerator.

Pretzel Challah Buns 3 1/2 cups (448 grams) all-purpose flour, plus more for dusting 1/4 cup (50 grams) sugar 2 1/4 teaspoons (1 envelope) instant yeast 1 teaspoon kosher salt 3/4 cup (178 grams) warm water, 105 to 110 degrees F 1/3 cup (66 grams) flavorless oil, plus more for the bowl 2 large eggs 1 cup (230 grams) baking soda 1 large egg beaten with a splash of water, for the egg wash Coarse pretzel salt, for sprinkling Instructions: For the challah buns: In a medium bowl, combine the flour, sugar, yeast and salt. Whisk to combine. In a liquid measuring cup, combine the warm water, oil and eggs. Beat to mix and pour into the dry ingredients. Stir to form a dough. Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, until smooth and just slightly sticky, 7 to 10 minutes. Grease the inside of a large clean bowl and transfer the dough to the bowl. Cover with a towel and let the dough rise until doubled in size, 2 to 3 hours. For the baking soda bath: While the dough is rising, bake the baking soda. Preheat the oven to 250 degrees F. Spread the baking soda out on a rimmed baking sheet and bake for 1 hour. Let it cool and set it aside (even though the baked baking soda isn't as strong as lye, it could potentially irritate your skin, so avoid touching it once it's out of the oven). Line a baking sheet with parchment paper. Split the dough into 8 equal portions and keep it covered when you're not working with it. Working with one piece of dough at a time, stretch it into a ball by tucking the top surface under and pinching to seal, then place it on a baking sheet. Continue with the remaining dough pieces, placing them 1 1/2 inches apart on the baking sheet. Cover and let rise for 20 more minutes. Increase the oven temperature to 375 degrees F. Place the baked baking soda in a large bowl or casserole dish and add 2 cups (472 grams) of water. Stir it to dissolve the baking soda. (I've never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don't stick to the dough.) For the topping: Using gloved hands or tongs and working in batches, immerse the rolls in the baking soda bath for about 2 minutes on both sides. Pat them dry with a paper towel and place them back on the baking sheet. Brush with the egg wash and sprinkle with coarse pretzel salt. Cut 2 shallow slits in an X shape on top and bake until golden brown; begin checking for doneness at 16 minutes.

Blended Cherry Mojitos 1 pound bag frozen pitted cherries 2 cups crushed ice, plus extra to serve 1/2 cup packed fresh mint leaves 1/3 cup fresh lime juice (about 3 limes) 1 cup citrus flavored rum 1 2/3 cups Lime Simple Syrup, recipe follows Lime wedges and fresh cherries, for garnish 2 cups sugar 1 cup water 3 limes, zested Instructions: Place the frozen cherries, crushed ice, mint leaves, lime juice, rum, and simple syrup in a blender. Blend until smooth. Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries. Lime Simple Syrup In a small saucepan, combine the sugar, water, and lime zest over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using. Yield: 1 2/3 cups

French Toast Bread Pudding with Spiced Pears 1 tablespoon butter, softened 1 loaf (about 1 pound) cinnamon bread, challah, brioche, or any soft, egg-enriched bread 6 large eggs 1/2 cup sugar 2 1/2 cups milk 1 1/2 teaspoons vanilla extract 2 tablespoons butter 2 firm-ripe Anjou or Comice pears, cored and cut into chunks 1 teaspoon sugar 1/2 teaspoon ground cinnamon Freshly grated nutmeg Maple syrup Instructions: The night before, make the French toast: smear the butter over the bottom and sides of a 13 by 9 by 2-inch baking dish or other shallow 2-quart baking dish. Tear the bread into small pieces and scatter in the dish. In a large measuring cup or small bowl, whisk the eggs and sugar until light. Add the milk and vanilla and whisk well. Pour over the bread evenly. Tamp down the bread with a spoon or spatula to submerge each piece in egg mixture. Cover with foil, gently pressing down so the foil is right on the surface of the mixture. Refrigerate overnight. The next morning, remove the dish and slide it into a cold oven with the foil on. Turn oven on to 350 degrees F. After 25 minutes, gently pull off and discard the foil. Continue to bake until pudding is puffed and golden brown, about 20 more minutes. In the meantime, prepare the spiced pears: melt butter in a wide frying pan (preferably nonstick) over medium-high heat then add the pears. Stir until pears are coated well with butter, then sprinkle sugar, cinnamon, and a good pinch of fresh nutmeg; continue to cook about 3 minutes until pears begin to soften. Pour in 1/4 cup of maple syrup; cook until bubbly then remove from heat. To serve, spoon bread pudding onto plates and top with spiced pears. Pass additional maple syrup at the table.

Thick Cut O Rings and Spicy Dipping Sauce Vegetable or canola oil for frying 2 large sweet Vidalia onions 2 cans evaporated milk, 5 ounces 1 cup all purpose flour 1/2 teaspoon dried mustard 1/2 teaspoon cayenne pepper 1 teaspoon sweet paprika, 1/3 palm full Coarse salt 1 cup reduced fat sour cream, eyeball the amount 1/4 cup chili sauce, eyeball the amount 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin Instructions: Heat 1 inch of vegetable or canola oil in a large frying pan over medium high heat. Cut onions across into 1-inch rings and separate. Discard the outer layer of skin on your rings. Pour evaporated milk into a small, deep bowl. Mix flour with seasonings in a pie plate or shallow dish. Dip individual rings in milk, then coat in flour. And repeat for a double dip. Fry in a single layer in hot oil until golden brown. Remove to brown paper bag or paper towel lined surface to drain. Salt while hot, to your taste. For dipping sauce, combine all ingredients in a bowl and stir. Tip: refrigerate your onions and canned evaporated milk when you unpack from the grocery store. The colder the better for making onion rings!

Cuban-Style Sandwiches with Green Chile au Jus 1 package (17 oz) refrigerated fully cooked pork roast au jus 1 can (13.2 oz) Pillsbury(r) refrigerated country Italian loaf 1 teaspoon ground cumin 2 teaspoons minced garlic in water (from a jar) 1/4 lb thinly sliced cooked honey ham 4 slices (1 oz each) pepper Jack cheese 1 cup beef broth 1 can (4.5 oz) Old El Paso(r) chopped green chiles Instructions: Heat oven to 350 degrees F. Spray cookie sheet or 15 x 10 x 1-inch pan with cooking spray. Drain juice from pork roast into blender; set aside. Shred or chop pork into bite-size pieces; set aside. Unroll dough into 1 large (about 14x9-inch) rectangle. With kitchen scissors or sharp knife, cut dough crosswise making 2 (9x7-inch) rectangles. Sprinkle each dough rectangle with 1/2 teaspoon cumin and 1 teaspoon garlic. Place half of ham and half of cheese in 3-inch-wide strip lengthwise down center of each dough rectangle. Divide pork evenly over cheese. Bring long sides of dough up over filling to meet in center; pinch seam to seal. Pinch ends to seal. With pancake turner, place seam side down on cookie sheet or 15x10x1-inch pan. Cut 3 diagonal slashes in top of each sandwich. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 5 minutes. Meanwhile, pour broth and undrained green chiles into blender with juice from pork; blend on medium-high speed 15 to 30 seconds or until smooth. Pour juice mixture into 2-cup microwavable measuring cup. To serve, microwave juice mixture on High 2 to 3 minutes or until hot; divide mixture into 4 (6- or 8-oz) ramekins or cups. Cut each sandwich diagonally in half. Serve sandwiches with juice mixture for dipping. High Altitude (3500-6500 ft): Bake 27 to 32 minutes.

Roast Prime Rib of Beef with Yorkshire Pudding 1/4 cup smooth Dijon mustard 1/4 cup grainy mustard One 14- to 16-pound, 7-bone whole prime rib roast 1 tablespoon whole white peppercorns 1 tablespoon whole black peppercorns 1 tablespoon whole green peppercorns 1 tablespoon whole Sichuan peppercorns Kosher salt 1 1/2 cups all-purpose flour 3/4 teaspoon kosher salt 3 eggs, preferably at room temperature 3/4 cup warm water 3/4 cup warm milk 1/2 cup unsalted butter, melted, plus a little extra for greasing the baking dish Instructions: For the prime rib: In a medium bowl, combine the mustards and peppercorns. Stir to blend until it forms a paste. Place the prime rib in the roasting pan (fitted with a rack) you intend to cook it in. Place the roast, fat side up, and spread the peppercorn paste over the whole top. If marinating, refrigerate overnight. For the Yorkshire pudding: In a medium bowl, combine the flour and salt. Stir to blend. Whisk in the eggs, one by one, and then the water. Refrigerate. For the prime rib: Preheat the oven to 350 degrees F. Remove the prime rib from the refrigerator about a half hour before cooking. This will allow the meat to come closer to room temperature and help the meat cook more evenly. Season the roast with salt. When the oven is hot, place the meat in the center of the oven. Allow it to cook 12 to 15 minutes per pound (2 1/2 to 3 hours). Cook until the meat reaches an internal temperature of 135 degrees F. When the roast is close to finished, remove the Yorkshire pudding mixture from the refrigerator to allow it to come close to room temperature. Then, remove the pan from the oven and allow the meat to rest at least 20 minutes before slicing. To finish the Yorkshire pudding: Raise the temperature of the oven to 400 degrees F and place the baking dish for the Yorkshire pudding inside. Whisk all of the warm milk and some of the melted butter into the batter. When the baking dish is hot, carefully remove it from the oven and quickly add the remaining melted butter to the dish. Pour the batter over the butter and place the dish in the center of the oven. Bake in the oven until golden brown and puffy, 30 minutes. Cut into 8 wedges and serve immediately with a slice of prime rib and some of the pan drippings.

Baked Purple Mashed Potatoes 3 tablespoons unsalted butter 3 pounds purple new potatoes, halved 3 cloves garlic, smashed Kosher salt and freshly ground pepper 3/4 cup heavy cream, warmed 1 cup plus 2 tablespoons shredded pepper Jack cheese 1/2 cup shredded Parmesan cheese 1/4 cup panko Instructions: Preheat the oven to 375˚ F. Coat the bottom and sides of an 8-inch square baking dish with 1 tablespoon butter; set aside. Fill a large pot three-quarters of the way with water, then add the potatoes, garlic and a hefty pinch of salt and pepper. Bring to a boil and cook until a fork is easily inserted into the potatoes, but they still hold their shape, about 20 minutes. Drain in a colander, then place the colander over the empty pot, allowing the remaining heat to evaporate some of the moisture from the potatoes and garlic, just a few minutes. Return the mixture to the pot and mash well. Add the remaining 2 tablespoons butter and the heavy cream. Mash until smooth but if you like it chunky, leave it chunky. Then stir in 1 cup pepper Jack and 1/4 cup Parmesan. Spread in the prepared baking dish. Stir together the remaining 1/4 cup Parmesan, 2 tablespoons pepper Jack and the panko. Sprinkle the mixture evenly over the top of the potatoes. Bake until the top is golden brown, about 20 minutes. Serve warm.

Eggplant Parm Bites 1/4 cup plus 2 tablespoons olive oil 2 graffiti or Japanese eggplants (about 1 pound total), cut into 1/2-inch pieces 1 teaspoon kosher salt 1/3 cup jarred marinara sauce 2 tablespoons chopped fresh basil 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese 8 sheets frozen phyllo dough, defrosted (14-by-8 1/2-inch sheets) 1 cup shredded mozzarella Instructions: Position an oven rack in the lower third of the oven and preheat to 450 degrees F. Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat another 30 seconds. Add the eggplant and salt and cook, stirring often, until the eggplant is golden brown and soft, about 12 minutes. Remove from the heat and stir in the marinera, basil and 1/4 cup of the Parmesan. Lay one sheet of phyllo on a cutting board. Brush it gently with some of the remaining oil. Lay another sheet on top of that sheet and brush with oil. Do this 2 more times until you have 4 layers of phyllo, finishing the top layer with oil. Cut the sheet into 12 squares. Press one square (with all 4 phyllo layers) oil-side down into each cup of a 24-cup metal mini muffin tin. Repeat with the remaining phyllo. Divide the eggplant mixture among the cups, about 1 teaspoon per cup. Divide the mozzarella over the top of the bites. Sprinkle with the remaining 2 tablespoons Parmesan. Bake on the lower rack until golden brown and bubbly, 13 to 15 minutes. Remove to a wire rack to cool slightly. Serve warm or at room temperature.

Stilton Cheese, Pear and Toasted Walnut Cupcakes with Cream Cheese Cucumber Dill Topping 3/4 cup sugar 1/2 cup all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt One 15-ounce can pears in light syrup 1/2 cup oil 2 large eggs 3 ounces Stilton, crumbled 2 ounces walnuts, chopped and toasted, see Cook's Note Thinly sliced cucumber twists, for garnish Fresh dill sprigs, for garnish Cream Cheese Cucumber Dill Topping, recipe follows 1/2 medium cucumber, peeled 2 cups cream cheese 2 tablespoons chopped fresh dill Pinch salt Instructions: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners. Put the sugar, flour, baking powder and salt in a bowl. Strain the pears and puree in a food processor. Put the oil in an electric mixing bowl. Beat in the eggs one at a time. Add the pears, cheese and walnuts to the flour mixture and coat well. Gently fold in the egg and oil mixture by hand. Fill each muffin cup three-quarters full with batter. Bake 20 to 25 minutes. To assemble: Put the Cream Cheese Cucumber Dill Topping into a pastry bag and top each cupcake. Garnish with cucumber twists and dill. Puree the cucumber in a food processor. Beat the cream cheese in a mixer with the paddle attachment until fluffy, 2 to 3 minutes. Mix in the cucumber, dill and salt. Put the topping in an airtight container and refrigerate 12 hours or up to overnight before serving.

Pulled Pork Egg Rolls 2-pound pork butt, cut into 4 pieces Salt and freshly ground black pepper 1/2 red onion, diced 3/4 cup white vinegar 1 bottle BBQ sauce 1/3 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon sugar 1 teaspoon celery salt 1/2 teaspoon garlic salt 1 teaspoon freshly ground black pepper 1 bag pre-shredded coleslaw mix 1/2 red onion, halved 4 cups vegetable oil 3 eggs 3 tablespoons milk 12 egg roll wrappers Instructions: For the pork: Preheat the oven to 300 degrees F. Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender. Remove meat with a slotted spoon and \pull\ with forks until shredded. Add braising liquid, to taste. Cool. For the slaw: Mix the mayonnaise, vinegar, sugar, celery salt, garlic salt, and pepper in a large bowl. Add the vegetables and mix thoroughly. Let sit 10 to 15 minutes before serving. For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan. In a shallow bowl, beat the eggs and milk together and set aside. With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash. Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle, if desired.

Strawberry Pretzel Salad 3 cups mini pretzel twists (about 6 ounces) 1/2 cup sugar 1 stick (8 tablespoons) unsalted butter, melted 8 ounces cream cheese, at room temperature One 8-ounce container frozen whipped topping, such as Cool Whip, thawed One 6-ounce package strawberry flavored gelatin, such as Jell-O 16 ounces strawberries, hulled and sliced thin Instructions: Preheat the oven to 350 degrees F. Add the pretzels, sugar and butter to a food processor and process until crumbled and well combined. Press the mixture into the bottom of a 9-by-13-inch glass baking dish. Bake until the pretzels are set and slightly more golden than before, about 10 minutes. Let cool slightly, about 10 minutes. Meanwhile, clean the food processor, add the cream cheese and pulse 5 to 6 times to soften, scraping the bowl as needed. Transfer to a medium bowl and fold in the whipped topping until well combined. Spread the cream cheese mixture on top of the cooled pretzels, making sure that it goes all the way to the edges so that no pretzels can be seen, and refrigerate until chilled, about 30 minutes. Bring 2 cups of water to a boil in a small saucepan. Remove from the heat and stir in the strawberry gelatin. Continue to stir constantly until the gelatin has dissolved, about 2 minutes. Add 2 cups of cold water to the mixture and stir to combine. Stir in the strawberries. Use a ladle to carefully spoon the gelatin mixture on top of the chilled cream cheese mixture. Refrigerate until the gelatin is set, about 4 hours and up to overnight. Slice into squares and serve cold.

Pan Seared Scallop Polenta Rounds with a Sun-Dried Tomato Artichoke Pesto 1 can artichoke hearts, packed in water, drained 1/3 cup sun-dried tomatoes, rehydrated or packed in oil 1 garlic clove 1/4 cup pine nuts Splash olive oil Pinch salt and freshly ground black pepper Pinch salt and freshly ground black pepper 1 (16-ounce) prepared polenta tube Extra-virgin olive oil 16 small scallops Salt and freshly ground black pepper Instructions: Using a blender, combine all of the pesto ingredients and blend until roughly chopped, but do not pureed. Slice the polenta into 1/4-inch thick slices. Using a circular cutter, cut out 16 rounds. Coat a nonstick pan with olive oil and put over medium-low heat. Add the polenta rounds and sear them until crispy. Heat another nonstick pan, coated with olive oil over medium heat and add the scallops. Sear them on each side until they have a nice brown caramelization. Season with salt and pepper, to taste. Arrange the polenta rounds on a platter and top each with a scallop. Garnish with pesto and serve.

Chicken-Broccoli Stir-Fry Kosher salt 1 bunch broccoli (about 1 pound), cut into florets 1 8-ounce package rice noodles 1/4 cup sugar 1 tablespoon vegetable oil 5 cloves garlic, thinly sliced 1 pound skinless, boneless chicken thighs, cut into 1/2-inch chunks 1 to 2 tablespoons fish sauce 1 red chile pepper (such as Fresno), seeded and sliced (optional) 1/4 cup fresh cilantro leaves, chopped, plus more for topping Freshly ground pepper 2 scallions, thinly sliced, plus more for topping Instructions: Bring a large saucepan of salted water to a boil. Add the broccoli and cook, stirring, until bright green and crisp-tender, about 3 minutes. Use a slotted spoon to transfer to a large bowl. Add the rice noodles to the water and return to a boil. Remove from the heat and let soak while you prepare the chicken, stirring occasionally. Combine the sugar and 1 tablespoon water in a large skillet over medium-high heat, stirring until the sugar dissolves. Cook, undisturbed, until the mixture is dark amber, about 3 minutes. Carefully stir in the vegetable oil and garlic and cook until the garlic is golden, about 30 seconds. Add the chicken and fish sauce and cook, stirring, until the chicken is no longer pink, about 2 minutes. Remove from the heat and stir in the chile pepper, cilantro and 1/4 teaspoon pepper. Drain the noodles and add to the bowl with the broccoli. Add the scallions and chicken and toss. Divide among plates and top with more cilantro and scallions.

Sweet and Salty Potatoes 7 to 8 ounces of shallots (about 7 or 8 large ones) -if you can?t find shallots, use an equal amount of sweet onions 1 1/2 pounds of red-skinned potatoes (about 25 to 28 very small, 3/4 of an inch to 1 1/2 inches in diameter are best, though you can use an equal weight of larger potatoes) 1/4 cup of balsamic vinegar 1/4 cup of olive oil 4 stems of fresh rosemary, each about 4 to 6 inches long 1 tablespoon of kosher salt (kosher salt will retain its crunchiness in the oven) 1 tablespoon of freshly ground black pepper Instructions: 1. Peel the shallots, and chop them into pieces roughly 1/2 inch square. Place the pieces into a large non-reactive bowl. 2. Wash the pototoes thoroughly, but do not peel. If you are using small potatoes, cut them into quarters, each in a half-moon shape. If you are using larger potatoes, cut them into quarters, then cut those half-moons in half--the aim is to end up with uniform sized potato pieces that are one-half to no more than 3/4 of an inch on any side. Place the potato pieces into the bowl with the shallots. 3. Pour the balsamic vinegar and the olive oil over the potatoes and shallots. Stir to mix. 4. Remove the rosemary leaves from the stems. Add the leaves to the bowl with the previous ingredients. 5. Add the salt and the pepper to the bowl and stir again to mix. 6. Pour the contents of the bowl into a heavy 9 inch by 13 inch roasting pan (I like to line mine with aluminum foil), or into any baking dish that will allow the potatoes to be in a single layer. 7.Bake at 450 degrees F for 35 to 45 minutes. I like my potatoes pretty dark, so that the balsamic vinegar gets really crunchy on the outsides of the potatoes -if you don?t want them quite so dark, either take them out earlier at the 30 minute mark, or set the oven to 375 degrees F and roast for the full time. Serve hot or at room temperature. The potatoes can be reheated in the oven (400 degrees F for 10 minutes) or in a wrapping of heavy duty aluminum foil.

Grilled Strawberries Ala Mode Easy \Mock\ Vanilla Ice Cream, recipe follows 8 large strawberries, whole 1 tablespoon balsamic vinegar 1 tablespoon sugar substitute (recommended: Splenda) 1 cup heavy cream 1/2 cup sugar substitute (recommended: Splenda) 1 1/2 teaspoons no sugar added vanilla extract 2 tablespoons whole milk ricotta cheese Instructions: Preheat grill to high. Prepare mock ice cream as directed. In a bowl, coat strawberries with the balsamic vinegar and sugar substitute. Place strawberries on the hot grill to mark, only about 1 or 2 minutes. Remove from heat and serve a couple grilled berries in the Champagne glass with the \mock\ vanilla ice cream. Cook's Note: Garnish with low carb whipped cream, toasted almonds, a strawberry fan, and a sprig of fresh mint, if desired. With an electric mixer on high, whip the heavy cream in a bowl just until frothy. Add in the sugar substitute, vanilla, and ricotta cheese, and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Using a 3-ounce ice cream scoop, place one scoop in each Champagne glass. Freeze to make \faux\ ice cream, or serve refrigerated as a parfait.

Calzones Stuffed with Broccoli Rabe and Sausage 2 tablespoons dry yeast 1 teaspoon sugar 1 cup warm water 2 cups high-gluten flour 1 cup semolina flour, plus more for dusting 1 teaspoon kosher salt 1/4 cup extra-virgin olive oil, plus more for bowl Kosher salt 1 bunch broccoli rabe, tough stems removed Olive oil 4 links hot Italian sausage, casings removed 1 1/2 cups ricotta 1/4 cup grated Parmesan 2 eggs beaten with 2 tablespoons water, for egg wash 1/4 cup sesame seeds Serving suggestion: All-purpose tomato sauce, such as Anne's Marinara Sauce, optional. Instructions: For the calzone dough: In a small bowl, combine the yeast and sugar and whisk together with the warm water. Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it's ready. In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt. Pour in the yeast-water mixture and the olive oil. Mix to combine on medium speed. When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes. Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap. Place the bowl in a warm place to let rise until doubled in size, about 1 hour. Punch the dough down and let it rise again for 30 to 40 minutes. During the last rise, make the filling. For the broccoli rabe and sausage filling: Bring a pot of well-salted water to a boil and prepare a well-salted ice bath. Toss the broccoli rabe in the boiling water, swish around and then remove to the ice bath. Let cool and then coarsely chop. Coat a large saute pan with olive oil and bring to a medium heat. Add in the sausage and chop it up with the edge of large kitchen spoon. Cook until the sausage is brown and crumbled. Stir in the broccoli rabe and remove from the heat. Transfer to a large mixing bowl and stir in the ricotta and Parmesan. Taste to make sure it is delicious and set aside. Preheat the oven to 350 degrees F. To assemble: Once the dough is rested, divide the dough into nine 2-inch balls. (Save 3 of the balls for another purpose.) On a lightly floured work surface, roll the 6 dough balls into 8-inch circles that are about 1/4-inch thick. Place about 3/4 cup of the filling on the bottom half of a dough circle. Brush the bottom half edge of the circle with the egg wash. Fold the top half of the circle over to ALMOST meet the bottom edge of the dough. Fold the bottom edge of the dough over the top edge and crimp it shut. Brush the top of the dough with the egg wash and sprinkle with sesame seeds. Repeat this process with rest of the dough and filling. Place the filled calzones on sheet trays and bake for 30 minutes. Serve hot or at room temperature with tomato sauce if desired.

Sauteed Tenderloin Steaks with Wine Sauce Two 1 1/4-inch thick (8 ounces weight) tenderloin steaks, top loin center cut 1 tablespoon olive oil Tablespoon or so finely sliced scallion 1/2 cup good red wine 1 tablespoon butter Minced parsley or chopped chives Salt and pepper Instructions: Trim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan. Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium. Remove steaks to a warm plate. Degrease most of the fat, leaving only a teaspoon in skillet. Add the scallions and stir for a moment. Pour in wine and scrape deglazings; boil down until syrupy. Remove from heat, add butter and parsley or chives if you wish; pour over steak

Matcha Thumbprint Cookies with Chocolate and Walnuts About 32 intact walnut halves (have a few extra just in case you make more cookies) 2 cups all-purpose flour 3 tablespoons cornstarch 1 tablespoon matcha (green tea powder) 1/2 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, at room temperature 1/3 cup light brown sugar 1/3 cup granulated sugar 1 teaspoon vanilla extract 1 large egg yolk 1 cup semisweet chocolate chips 3 tablespoons heavy cream 1 tablespoon unsalted butter, cut into pieces 1 1/2 teaspoons light corn syrup Instructions: For the cookies: Preheat the oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet in a single layer and bake until lightly toasted, about 6 minutes. Transfer to a bowl to cool. Increase the oven temperature to 375 degrees F. Line a large baking sheet with parchment paper. Whisk together the flour, cornstarch, matcha and salt in a bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer until light and fluffy. Beat in the vanilla and egg yolk. Add the flour mixture in 3 batches, beating after each until just incorporated. Use a rubber spatula to scrape down the sides and bottom of the bowl and make sure the dough is evenly mixed. Roll the dough into about thirty-two 1-inch balls, making them as smooth and even as you can, and place on the prepared baking sheet. Use the back of a round teaspoon measuring spoon to flatten the cookies and make an indentation in the center of each ball (rearrange the cookies as necessary so that they fit; they don't spread out too much, so about 1/2 inch of space between them is sufficient). If making the indentation causes a large crack, repair the crack with your fingers or re-roll the cookie and try again. Refrigerate the cookies until firm, about 15 minutes. Bake the cookies until the undersides are light golden brown and the tops puffed and set, about 11 minutes. Remove the cookies and use the teaspoon measuring spoon to re-make the indentations that have puffed up during baking. Bake the cookies for 1 minute more, then cool on the baking sheet. For the chocolate filling: Put the chocolate chips in a medium microwave-safe bowl. Put the cream, butter and corn syrup in a small microwave-safe bowl and microwave until steaming hot. Pour the hot cream mixture over the chocolate chips and let stand 5 minutes, then stir the mixture with a rubber spatula until smooth. If the chocolate chips do not completely melt, microwave in 15-second intervals, stirring after each interval, until melted and smooth. Spoon about 1 teaspoon of chocolate into the well of each cookie, then lightly press a toasted walnut half into each. Let stand until the chocolate sets.

Zucchini Gratin with Pistachio Pesto 4 zucchini, tops trimmed, sliced lengthwise 1/4-inch thick 1 Vidalia onion, sliced into thin rings 1/2 cup Pistachio Pesto, recipe follows 2 to 3 ripe tomatoes, thinly sliced Salt and freshly ground black pepper 1/2 cup dry breadcrumbs 1/2 cup unsalted pistachios, crushed in a mortar and pestle, for garnish 1/2 cup goat cheese 8 cups fresh basil leaves, washed and dried 1 cup plus 1 tablespoon olive oil 3/4 cup unsalted pistachios, toasted and crushed in a mortar and pestle 1/2 cup grated Parmesan 2 cloves garlic Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Place the one-third of the zucchini slices inside a baking dish. Scatter one-third of the onions over top. Dollop one-third of the Pistachio Pesto on top of the onions. Layer one-third of the tomato slices over top and season well with salt and pepper. To begin the second layer, place another third of the zucchini in the opposite direction and repeat the process with the addition of dollops of 1/4 cup of the goat cheese. Repeat the process for one more layer, then place the remaining goat cheese on top. Sprinkle with the breadcrumbs and garnish with the pistachios. Bake until the zucchini is tender and the breadcrumbs are golden, 20 to 30 minutes. Allow to rest and set before slicing. In batches, place the basil leaves, oil, pistachios, Parmesan and garlic in a blender and puree until smooth. Season with salt and pepper. Place the Pistachio Pesto in a container. Cover the top with the remaining 1 tablespoon olive oil.

Melting Snowman Bark 1 pound white chocolate chips 1/2 cup chopped semisweet chocolate or semisweet chocolate chips 12 white chocolate-coated truffle balls, such as Lindt 12 black licorice gumdrop candies, for hats, or twelve 1-inch pieces rope licorice 36 colorful mini candy-coated chocolates, for buttons, plus 24 mini candy-coated chocolates, for earmuffs, optional 12 pretzel sticks or chocolate-covered pretzel sticks, broken in half 12 small orange sprinkles or other tiny orange candies, such as Tic Tacs 6 multicolored sour gummy belt candies Confectioners' sugar, for serving, optional Instructions: Line a baking sheet with parchment paper. Put the white chocolate in a medium microwave-safe bowl and melt in the microwave at 50 percent power for 30 second intervals, stirring after each, until it is completely smooth. Melt the semisweet chocolate in a small bowl in the microwave at 50 percent power in 15 second intervals, stirring after each until it is completely smooth. Transfer to a piping bag with a small plain tip (#2 or #3). (Alternatively, transfer to a resealable plastic bag and snip off a corner.) Spoon 12 ovals of white chocolate onto the parchment for the melted snowman bodies, leaving several tablespoons of white chocolate behind in the bowl. Top each oval with a truffle for a head. (If the truffle has a flatter side, attach it facing up for the hat decoration option, so the hat will adhere. If you are making the earmuff option, place the more rounded side up.) For the hat decoration: Cut each licorice gumdrop in half crosswise. Lay the flat disc-shaped piece on a flat surface and use the heel of your hand to flatten it into a larger disc shape. Attach the other half of the licorice back onto each using the sticky sides to adhere to each other. Dip the bottom of the licorice candies in the reserved white chocolate and attach to the tops of the truffles for hats. For the earmuff decoration: Spread white chocolate on the rope licorice and attach to the truffles for earmuff headbands. Dot white chocolate onto the mini candy-coated chocolates and attach to the sides of the truffles to make the earmuffs. For the body and face decoration: Stick the pretzel pieces into the white chocolate for arms and arrange some of the mini candy-coated chocolates down the center for buttons. With scissors, cut the gummy belts in half lengthwise, trim the ends to make scarves and set aside. Spread a little white chocolate on the orange candies and attach for noses, holding in place until the chocolate hardens. Pipe the semisweet chocolate on for the eyes and mouth. Refrigerate until set, about 30 minutes. Wrap the gummy scarves around the snowmen and pinch to attach at the front. Serve immediately or keep refrigerated until ready to serve. Dust the melted snowmen with confectioners' sugar if desired.

Awaze Avocado Toast with Soft-Boiled Eggs 1/4 cup dry red wine 2 tablespoons honey 1/4 cup Berbere Spice Blend, recipe follows Kosher salt 2 large eggs 2 slices dark rye bread Ghee or unsalted butter, for brushing 1 ripe avocado, pitted Kosher salt Pickled Red Onions and Jalapenos, recipe follows, for garnish Fresh cilantro leaves, for garnish 1/4 cup ground New Mexico chile 2 tablespoons sweet paprika 1 teaspoon ground cayenne 1/2 teaspoon ground cardamom 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon mustard powder 1/2 teaspoon onion powder 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground clove 1/4 teaspoon garlic powder 1/4 teaspoon ground nutmeg 1/2 cup apple cider vinegar 2 tablespoons sugar 1 1/2 teaspoons kosher salt One 1-inch piece fresh ginger, sliced 1 teaspoon coriander seeds 1 teaspoon yellow mustard seeds 1 medium red onion, thinly sliced 1 medium jalapeno, thinly sliced Instructions: For the awaze sauce: In a small bowl, stir together the red wine and honey. Stir in the Berbere Spice Blend and 1/2 teaspoon salt. The sauce will be a little runny but will thicken as it sits. (This makes more awaze than you\u2019ll need for the recipe, but it keeps for at least a week in the fridge and is wonderful on roasted meats or vegetables or stirred into cooked grains. If it is too thick once refrigerated, stir in a few teaspoons of hot water.) For the avocado toast with soft-boiled eggs: Put the eggs in a small saucepan with water to cover. Bring to a simmer and reduce the heat to the lowest setting. Cook for 6 to 7 minutes (6 will produce set whites with a runny yolk, at 7 minutes the yolk will be almost set but still a bit jammy in the center), then transfer to an ice bath to cool. Peel and halve the eggs. Toast the rye bread and brush one side with ghee or butter. Put an avocado half on each slice of toast. Mash coarsely with a fork and season with salt. Top with the egg halves. Drizzle with the awaze sauce and top with Pickled Red Onions and Jalapenos and cilantro leaves. Combine the chile, paprika, cayenne, cardamom, coriander, cumin, ginger, mustard, onion powder, allspice, cinnamon, clove, garlic powder and nutmeg in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. Combine the vinegar, sugar, salt and 1/2 cup water in a small saucepan. Add the ginger, coriander and mustard seeds. Simmer to dissolve the sugar and salt, about 1 minute. Stir in the red onions and jalapenos and let cool. (Extra pickled red onions and jalapenos will keep in the refrigerator in an airtight container for up to 2 weeks.)

Ginger Whipped Cream 1 cup heavy cream 3 tablespoons confectioner's sugar 1 teaspoon ground ginger Instructions: Combine all the ingredients and beat until soft peaks form. Chill until ready to serve.;

Jumbo Lump Crab Cake Sandwich 1 cup mayonnaise 1 large egg 1 tablespoon Dijon mustard 1 teaspoon hot chili sauce (recommended: Sriracha) 2 green onions, finely chopped 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley leaves 1/2 cup bread crumbs 1/2 cup diced red pepper 1/2 lemon, zested and juiced 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup jumbo lump crabmeat 1/2 cup all-purpose flour, for dusting 1/2 cup peanut oil, for sauteing 6 thin slices Italian pancetta, cooked until crispy 6 focaccia rolls Roasted Tomato Remoulade Sauce, recipe follows Oven Roasted Tomatoes, diced, recipe follows 1 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 tablespoon sweet pickle relish 1 tablespoon large capers 1 teaspoon hot chili sauce (recommended: Sriracha) 1 tablespoon chopped chives 1 tablespoon chopped Italian parsley leaves 1/2 lemon, zested and juiced 8 Roma tomatoes Olive oil Salt and freshly ground black pepper Instructions: Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well. Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side. Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce. Whisk all ingredients together and refrigerate or serve immediately. Preheat oven to 200 degrees F. Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.

Cinnamon Sugar French-Style Texas Toast 1 cup milk 3 large eggs, beaten 1/4 cup sugar 2 teaspoons cinnamon 4 tablespoons unsalted butter 8 thick slices of white bread (about 3/4 of a white sandwich or Pullman loaf, cut into 3/4-inch slices) Hot pure maple syrup, for serving (2 tablespoons per serving) Strawberries, for garnish, optional Instructions: 1. Preheat an oven to 200F; fit a wire rack on baking pan and place in oven. 1. Whisk milk and eggs in a large shallow dish. Whisk sugar and cinnamon in a small bowl. Set aside. 2. Heat a large skillet over medium heat. Add 1/2 tablespoon butter and swirl to coat pan. Dip 2 slices of bread into egg mixture and place in skillet. Sprinkle cinnamon sugar on top and cook until bottom browns and crisps, about 4 minutes. Flip toast, adding butter if needed, and cook until golden, about 3 minutes more. Transfer toast to baking pan in oven. Repeat with remaining bread and batter. Serve with maple syrup and strawberries.

Savory Dutch Baby with Smoked Salmon 3 large eggs 1/2 cup whole milk 1/2 cup all-purpose flour 1/2 teaspoon kosher salt (see Cook's Note) 1/2 teaspoon freshly ground black pepper 1 tablespoon chopped fresh dill, plus more for garnish 1 to 2 tablespoons salted butter Smoked salmon, crème fraîche, thinly sliced red onion and capers, for garnish Instructions: Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven while it preheats. Combine the eggs, milk, flour, salt and pepper in a blender. Blend on high speed for 1 minute. Blend in the dill. Remove the skillet from the oven and add the butter to the skillet. Swirl the skillet to distribute the butter evenly as it melts. Pour the batter into the hot skillet and transfer to the oven. Bake until the Dutch baby is puffed and lightly browned on top, 17 to 18 minutes. Remove the Dutch baby from the oven and top with the smoked salmon, crème fraîche, red onion, capers and more dill.

Simple Scalloped Potatoes 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing 1/2 clove garlic 2 pounds russet potatoes, peeled and sliced 1/8-inch thick Kosher salt and freshly ground pepper 1 1/4 cups low-sodium chicken broth 1/2 cup skim milk 1/4 teaspoon freshly grated nutmeg 4 fresh bay leaves 1/2 cup grated gruyere cheese (about 2 ounces) Instructions: Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.) Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves. Photograph courtesy Anna Williams

Mamie Eisenhower's Million Dollar Fudge 4 1/2 cups sugar Pinch salt 2 tablespoons butter 1 (12-ounce) can evaporated milk 2 cups coarsely chopped pecans 1 pint (1 jar) marshmallow cream 12 ounces semisweet chocolate 12 ounces German's sweet chocolate Instructions: In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes. Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted. Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).

Country Ham and Cheddar Pie with Whole Grain Mustard and Greens with Apricot Vinaigrette and Almonds 1 package (2 sheets) all-butter frozen puff pastry, defrosted but still cold 1 large egg plus 2 tablespoons water, beaten 3 tablespoons whole grain mustard 1 tablespoon apricot jam Freshly grated black pepper 8 ounces thinly sliced country ham or Black Forrest ham 6 ounces coarsely grated aged white Cheddar 3 tablespoons champagne vinegar 1 heaping tablespoon apricot jam Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 3 ounces baby mixed greens 1/4 cup lightly toasted sliced almonds Instructions: For the pie: Place a rack in the center of the oven and preheat to 400 degrees F. Line a half-sheet pan with parchment paper. Set aside. Unfold or unroll one sheet of the puff pastry on a lightly floured surface. Gently roll with a rolling pin until each side is increased by about 1/2-inch. Place the pastry on the prepared baking sheet and brush the pastry from edge to edge with prepared egg wash. Combine the mustard, apricot jam and a generous amount of black pepper in a small bowl, and spread over the egg wash, leaving about an inch border between the mustard and the edge of pastry. Place the ham evenly over the mustard and then evenly spread the cheese over the ham. Roll out the second piece of puff pastry as the first, increasing the size by about 1/2-inch on each side. Gently place it on top of the ham and cheese and press the edges together with your fingers. Gently fold about 1/2-inch of the edges over, creating a thick crust. Press the edges with the tines of a fork. Dip the fork in flour if it sticks to the puff pastry during pressing. Lightly brush a layer of egg wash over the top and edges of the pie. Cut a few small slits into the top of the pie and bake until cooked through and golden brown, 30 minutes. For the greens: Whisk together the vinegar and jam in a small bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified. Put the greens in large bowl, toss with the vinaigrette, divide among the plates and top with the almonds.

Baked Swordfish with Tapenade and Orange 4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel) Salt and pepper 1/2 cup green tapenade (available at specialty food stores) 1 orange, juiced 1/4 cup dry white wine 2 to 3 tablespoons unsalted butter For garnish: orange slices and minced parsley Accompaniment, if desired: Tomatoes Provencale, recipe follows 4 to 6 firm, ripe plum tomatoes Salt 1 clove garlic, minced 2 tablespoons minced shallots 3 tablespoons minced fresh basil 1 tablespoon fresh thyme or 1/2 teaspoon dried thyme 1 tablespoon oregano 1/4 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 cup olive oil 1/2 cup dry white bread crumbs Instructions: Preheat oven to 400 degrees F. Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes. Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley. Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned. 4 servings Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes

Papaya and Raisin Bread 1/2 cup raisins 1/2 cup dark rum 3/4 cup sugar 1/3 cup vegetable oil 2 large eggs 2/3 cup milk 1 teaspoon baking soda 1/2 teaspoon salt 2 3/4 cups flour 3/4 cup coarsely chopped ripe papaya Butter, for preparing pan Instructions: In a small bowl, combine the raisins with the rum and leave to macerate for 1 hour. Preheat the oven to 350/. In a large mixing bowl, combine the sugar, oil, and eggs. Beat together until blended. Whisk in the milk, then add the baking soda, salt, and flour and blend thoroughly. Fold in the papaya and the raisins, drained. Generously butter an 8 x 5 inch loaf pan and pour the batter into the pan, shaking to help it find its level. Bake the bread for 1 hour, or until the center springs back and the edges are beginning to pull away from the pan. Cool the pan on a rack, then turn out and slice for serving.

Orange Wine Shrimp Cocktail 4 oranges (blood oranges, if available) 1/2 vanilla bean 1 3-liter box (about 12 1/2 cups) white wine 3 cups vodka 3 cups sugar 1/4 cup extra-virgin olive oil 2 to 3 sprigs fresh thyme Pinch of red pepper flakes Kosher salt 1 pound large shrimp, unpeeled Instructions: Make the orange wine: Remove the orange zest in wide strips with a paring knife and place in a large sterilized container with a lid. Juice the oranges into the container. Split the vanilla bean lengthwise and scrape the seeds into the container, then add the pod. Stir in the wine, vodka and sugar. You can use the wine for poaching the shrimp right away or, ideally, cover with the lid and set aside in a cool, dark place, stirring once a week, for 2 to 4 weeks. (The wine will keep for up to 2 months.) Prepare the shrimp: Combine 1 1/2 cups orange wine with the olive oil, thyme, red pepper flakes, a generous pinch of salt and 1/2 cup water in a large skillet. Bring to a simmer over medium-low heat, then add the shrimp, cover and poach 2 to 3 minutes. Turn the shrimp, cover and cook until pink, 2 to 3 more minutes. Transfer the shrimp to a serving dish. Boil the poaching liquid for 10 minutes, drizzle some over the shrimp and serve the rest on the side.

Tuile Cookie Ice Cream Cones 1/2 cup all-purpose flour 1/2 cup powdered sugar 1/8 teaspoon salt 3 large egg whites, lightly whisked 4 tablespoons unsalted butter, melted 1/4 teaspoon vanilla extract Instructions: Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside. In a bowl whisk together the flour, sugar, and salt. Whisk in the egg whites, butter, and vanilla until well combined. Let the batter sit at room temperature for 45 minutes. If using later, cover the surface with plastic wrap and refrigerate. Drop rounded tablespoons of the batter about 6 inches apart onto the baking sheet. Spread the batter with an offset spatula or the back of a spoon into 5 or 6-inch rounds. Bake in the middle of the oven until golden and lightly brown around the edges, about 6 to 8 minutes. To shape, gently loosen a cookie from the baking sheet with an offset spatula, then turn it over so the smooth side is facing up. Roll the cookie into a cone and hold the bottom of the cone together for several seconds until cookie holds its shape. Carefully slip the cone into a Champagne flute and let it cool completely. Shape the remaining cookies. If the cookies become too brittle to roll, return the baking sheet to the oven for a few seconds to soften. Make and shape more cookies with the remaining batter. Chef's Note: If the bottoms of the cones do not close tightly, fill them with peanut butter, chopped candy, or melted chocolate that has been cooled.

Lemon Brown Sugar Bread Pudding 1 loaf Challah bread, cut into 2-inch dice 6 eggs, beaten 2 cups heavy cream 1 cup light brown sugar, loosely packed 2 lemons, zested 1 teaspoon vanilla extract Whipped cream, for garnish 1/2 cup blueberries, for garnish Powdered sugar, for garnish Instructions: Preheat the oven to 350 degrees F. Put bread cubes into large bowl. Mix eggs, cream, brown sugar, zest and vanilla together; pour over bread. Mix well and let sit for a minimum of 15 minutes. Butter a casserole dish and pour the mixture into the casserole. Put into the top half of the oven until the center is slightly firm to the touch, about 30 minutes. Remove and serve warm, topped with whipped cream, blueberries, and powdered sugar.

Roast Cod with Artichokes 1 pound Yukon gold potatoes, thinly sliced 1 9-ounce box frozen artichoke hearts, thawed 1/2 cup pitted kalamata olives 1 tablespoon fresh rosemary leaves 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 4 6-ounce cod fillets Juice of 1/2 lemon, plus wedges for serving 1 tablespoon chopped fresh parsley Instructions: Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes. Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes. Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.

Olive Oil Braised Potatoes 2 medium Idaho potatoes, washed, skin on, cut into 1/2-inch slices Gray salt and freshly ground black pepper 1 cup extra-virgin olive oil 6 sprigs fresh thyme 4 garlic cloves Instructions: Preheat the grill. Preheat the oven to 325 degrees F. Put the potato slices on the hot grill and cook for about 2 minutes on each side to mark them. Remove from the grill and place them in a single layer in a baking pan. Season both sides with salt and pepper. Add enough olive oil to reach 1/3 up the sides of the potatoes. Turn the potatoes over to coat with the oil. Scatter the thyme and garlic cloves over the potatoes, sprinkle with a little more salt, if desired, and place in the oven. After about 15 to 20 minutes, the potatoes will be tender. Remove from the oven and let them cool in the oil. Serve at room temperature. Chef's notes: Using a high quality olive oil will impart its flavor to the potato.

Squashed Cherry Tomato and Smashed Olive Bruscetta 2 handfuls cherry tomatoes 1 handful black olives 4 to 5 tablespoons extra-virgin olive oil 1 tablespoon dried oregano A drizzle herb vinegar 1 dried chile A handful fresh basil Sea salt and freshly ground black pepper 1/2 ciabatta or other rustic bread, cut into thick slices 1/2 clove garlic 4 boccacini Parmesan, for shaving Instructions: This is probably the quickest salad or bruschetta I make, but no less tasty for that. Very few ingredients, simple flavors, complete sense. Try to make use of the wider range of cherry tomatoes available now: yellow, tige, and plum cherry tomatoes for instance. And, as I always say, it's much better, taste-wise, to buy olives with their stones still in than without. Trust me. Simply squash your tomatoes into a bowl. I always have to put one hand over the tomatoes as I do this as juice and pips go everywhere (generally on me). You can be as rough with the tomatoes as you like, as the salad looks much better rough and rustic than perfect and pretty. Then, gently smash the olives on a board with a hard object, like a cup or a rolling-pin. Remove the stones, throw the olives in with the tomatoes, and toss together. Add a few glugs of oil, the oregano, a drizzle of vinegar, crumbled chile, and rip in the basil. Season, to taste, and that's your salad. Griddle or toast the slices of bread and rub with the garlic clove, pile on the tomatoes, and rip the mozzarella and lay over the top drizzle with a little bit more oil and finish with shaves of Parmesan.

Sciue Sciue Titina's Move It! Pasta 5 to 6 quarts water 2 to 3 tablespoons salt plus fine sea salt 14 to 16 ounces spaghetti 2 garlic cloves 1 small hot red pepper or chili pepper flakes to taste 3 tablespoons extra virgin oil 1 pound cherry tomatoes 3 to 4 tablespoons coarsely chopped fresh basil Instructions: Bring 5 to 6 quarts of water to a rolling boil. Add 2 to 3 tablespoons salt and the spaghetti and cook until it still offers considerable resistance to the tooth, about three quarters of the cooking time. While the pasta is cooking, saute the garlic cloves and hot pepper in the oil over moderate heat in a large nonstick skillet. When the garlic barely begins to color add the cherry tomatoes and season lightly with the sea salt. Cook over high heat until the tomatoes lose their shape. Drain the spaghetti and add it to the skillet along with 1 cup of pasta cooking water. Cook over high heat, stirring frequently, to amalgamate the tomatoes and pasta and to complete cooking. Add more pasta water if the sauce gets too dry. Sprinkle with chopped basil before serving.

Nutty Squirrels Dog Treats 1 1/4 cups plus 2 tablespoons water 1 1/4 cups plus 2 tablespoons natural peanut butter, plus more for topping 1 tablespoon blackstrap molasses 2 tablespoons canola oil 4 cups whole-wheat flour Crushed peanuts, for topping Instructions: Preheat the oven to 325˚ F and line a baking sheet with parchment paper. Combine the water, peanut butter, molasses and canola oil in the bowl of a stand mixer. Slowly add the flour and mix on low speed until all the ingredients are combined and a dough forms. Turn out the dough onto a clean surface and roll out to a 3/8-inch thickness. Cut out shapes with a squirrel cookie cutter; use a toothpick to make the eyes and a knife to score the arms and legs. Place the cutouts scored-side down on the baking sheet. Place a second baking sheet on top to prevent air bubbles from forming. Bake 15 minutes, then remove the top baking sheet, flip the cutouts and continue baking, uncovered, until just golden and slightly firm, 5 to 10 more minutes. Turn off the oven but keep the treats in the oven to dry, 2 hours (this will allow all the moisture to evaporate completely). Remove from the oven and spread a small amount of peanut butter on the tail with a knife; dip the tail in crushed peanuts. Place in the refrigerator or freezer to set. Store in an airtight container for up to 2 weeks.

Fudge 10 ounces semisweet chocolate chips 1/4 cup marshmallow cream 1 cup sugar 1 tablespoon butter 1/4 cup evaporated milk Dash of salt Dash of vanilla Instructions: In a medium size bowl, combine chips and marshmallow cream. In a small saucepan mix together sugar, butter and evaporated milk. Cook mixture over low heat and gradually bring to a boil. Boil for 5 minutes. Pour mixture over chocolate and marshmallow and stir in salt and vanilla. Stir until mixture melts together. Spread fudge in lightly buttered square baking dish. Let stand for several hours and then cut into squares.

Flank Steak with Lemon-Lime Herb Sauce 1 to 11/2 pounds flank steak 1/2 cup chopped scallions, light green and white parts only (about 5 scallions) 1/4 cup fresh chopped chives (from 1 bunch) 1/4 cup extra-virgin olive oil plus more for cooking the steak 3 tablespoons chopped fresh basil 3 tablespoons chopped fresh flat-leaf parsley 1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 to 2 lemons) 1 tablespoon lime zest and 1 tablespoon lime juice (from 1 to 2 limes) 2 teaspoons whole grain mustard 1/4 teaspoon red pepper flakes Kosher salt and freshly ground black pepper Instructions: Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature. In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside. Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing. Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.

Peas and Carrot Succotash Salad 1 tablespoon avocado oil 1/2 cup chopped zucchini (1/4-inch pieces) 1/2 medium sweet onion, cut into 1/4-inch pieces A pinch of sea salt 1 1/2 cups frozen peas and carrots 1 cup fresh or frozen corn kernels 1/2 cup frozen edamame 1 cup cherry tomatoes, quartered 1 tablespoon freshly squeezed lemon juice Freshly ground black pepper Instructions: In a medium saucepan, heat the oil over medium heat. Add the zucchini, onion and salt to the pan and cook, stirring, until the onion is translucent and the zucchini is tender, about 5 minutes. Lower the heat to medium low, add the peas and carrots, corn and edamame and cook, stirring, for about 1 minute. Transfer the mixture to a large bowl and let cool. Toss with the tomatoes and lemon juice. Season with black pepper.

Fauxritos 1/4 cup grated pepper jack cheese 1/4 cup grated Cheddar 1/4 cup grated Parmesan Vegetable oil, for frying 20 corn tortillas, quartered Kosher salt Instructions: For the cheese powder: Preheat the oven to 175 degrees F. Mix the cheeses and spread in as close to a single layer as possible on a cookie sheet. Bake for 8 hours. The cheese will appear dry and a little greasy. Remove the cookie sheet and blot dry with paper towels. Remove the cheese and place on another clean cookie sheet. Blot again if necessary. Bake until very dry, 2 more hours. Remove the cookie sheet and blot a final time. Allow to cool in a dry place. Put the cheese crisps in a blender or spice grinder and pulverize. BEHOLD!!! FINGER LICKIN' GOOD CHEESE POWDER! Reserve. For the chips: Heat 2 inches of vegetable oil to 375 degrees F in a deep skillet. Fry the tortillas, in batches, until golden and crisp, about 3 minutes per batch. Place on a wire rack to drain. While still hot, season with the cheese powder.

Chocolate Cake with Malted Chocolate Buttercream Cooking spray, for the pans 2 cups all-purpose flour 3/4 cup Dutch-process cocoa powder 1 1/2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon fine salt 1 cup hot coffee 1/3 cup chopped semisweet chocolate 1 cup buttermilk 1 teaspoon vanilla extract 2/3 cup canola oil 3 large eggs plus 1 egg yolk 1 3/4 cups granulated sugar 1 cup chocolate-covered malted milk balls, plus more for garnish 1 cup unsalted butter, at room temperature 4 cups confectioners' sugar 1/2 cup malted milk powder 2 teaspoons vanilla extract 1 teaspoon fine salt Instructions: For the cake: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Coat two 8-inch-round cake pans with cooking spray and line the bottoms with parchment paper rounds. Sift the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl and set aside. In a small bowl, combine the hot coffee and semisweet chocolate. Allow the coffee to melt the chocolate, then cool the mixture to warm, not hot. Stir to blend the chocolate into the coffee. Add the buttermilk and vanilla and stir again. Set aside. Whisk together the oil, eggs and egg yolk in the bowl of a stand mixer on medium high, about 1 minute. Reduce the speed to low and add the coffee mixture. Gradually add the flour mixture and mix on low until well blended, about 1 minute. Give the batter a 20-second burst on medium-high speed. Divide the batter evenly among the prepared pans and bake on the center rack until a toothpick inserted into the centers of the cakes comes out clean, 35 to 40 minutes. Allow to cool for about 30 minutes in the pans, then remove from the pans and cool completely on a wire rack. Carefully double-wrap the cooled cakes in plastic wrap and refrigerate 2 to 3 hours or until you are ready to decorate. For the buttercream: Place the malted milk balls in a resealable bag and seal. Break the candies into small chunks with the back of a spoon and set aside. Beat the butter in the bowl of a stand mixer on medium speed until nice and smooth, about 1 minute. On low speed, gradually add the confectioners' sugar until fully incorporated. Add the malted milk powder, vanilla and salt. Beat on medium speed until well combined, 2 minutes. (For a firmer buttercream, add a little more confectioners' sugar. For a softer buttercream, add a little water a tablespoon at a time until it reaches the desired consistency.) In a small bowl, mix a quarter of the buttercream with the crushed malted milk balls. Store in airtight containers until ready to use. To assemble the cake: Remove the plastic wrap from the cakes. Using a long serrated knife, carefully cut off the domed sections of each layer of cake. (Discard the scraps or give to eager family and friends.) Place one layer of the cake on a plate or disposable cardboard cake circle. Using a medium-size offset spatula, spread about a 1/2-inch layer of the buttercream with candy pieces onto the top of the cake layer, leaving about half an inch of space between the buttercream and the edge of the cake. Carefully place the other layer on top of the one with the candy buttercream. Using the plain buttercream (without candy pieces), spread a thin layer of buttercream all the way around the entire cake. Chill the cake for about 30 minutes. This will act as a crumb coat and lock in all of the loose crumbs before adding the final layer of icing. Remove the cake from the refrigerator and, using your spatula, spread another layer of buttercream on the sides and top of the cake. Crush additional malted milk candies and sprinkle on top of the cake.

Garlic-Stuffed Roast Beef for Po'boys 16 ounces peeled California garlic 5 pounds choice rump roast 2 tablespoons salt 2 tablespoons freshly ground black pepper 1 quart water Serving suggestion: Leidenheimer French Bread (or any French bread), cut into 6-inch or 10-inch rolls, split and toasted; mayonnaise, lettuce, dill pickle and tomato slices for dressing the sandwiches Instructions: Preheat the oven to 350 degrees F. Stuff half of the garlic into the roast. Sprinkle the roast with the salt and pepper. Put the remaining garlic in the bottom of a roasting pan. Set roast fat-side up on top of garlic and add water to the bottom of the pan. Bake, uncovered, until the roast reaches an internal temperature of 155 degrees F. Refrigerate the roast and liquid overnight. The next day, skim off any fat from the top of the liquid. Heat the liquid on the stove until it reaches the desired consistency for a gravy. Thinly slice the roast and add to the gravy. Adjust salt and pepper to taste. If you like, serve the beef in French bread with mayonnaise, lettuce, dill pickle slices and tomato slices.

Autumn Harvest Burger with Caramelized Onion and Apple 2 tablespoons butter 2 Vidalia onions, sliced 2 Granny Smith apples, diced 2 pounds 80 percent lean ground beef 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons chopped fresh thyme leaves 1/2 cup Dijon mustard 1 egg 1 cup seasoned bread crumbs 4 large crusty rolls, split 4 tablespoons mayonnaise 1 cup blue cheese Instructions: Melt butter in skillet over medium-high heat. Add onions to hot pan and begin caramelizing, stirring occasionally. After 4 minutes or so, add apples to the onions and continue to cook until onions are golden brown, about 6 more minutes. Remove from heat when done. While onions and apples are cooking, blend together in a large bowl the ground beef, salt, pepper, thyme, Dijon, egg, and bread crumbs. Be sure ingredients are well incorporated, but don't over work. Form mixture into 4 good-sized patties. (hint: If you create a concave burger, with the center thinner than the edges, when it cooks the burger won't swell up to look like a meatball, but will remain flat and patty-like) Heat grill to medium-high heat. Place burgers on grill and cook about 10 minutes per side, or until cooked through. As burgers are finishing (after the first flip), spread mayonnaise on both cut sides of each split roll. Place rolls on grill, mayonnaise side down, to toast for about 1 minute, or until golden. Place each burger on the bottom half of a toasted roll. Top with about 1/4 cup of blue cheese, then with a generous scoop of the caramelized onion and apple mixture. Cover with the roll and serve.

Red Cabbage Slaw 1 small head red cabbage, tough bottom ribs removed, shredded (about 6 cups) 2 bulbs fennel, cored and julienned 3 carrots, grated 2 Granny Smith apples, julienned 1 red onion, very thinly sliced 1 cup apple cider vinegar Kosher salt 1 1/2 to 2 cups mayonnaise 2 to 3 tablespoons horseradish Instructions: Combine the cabbage, fennel, carrots, apples and onion in a large bowl. Douse with the vinegar, season with salt and let sit at least 1 hour. This will soften the cabbage and make it seem almost cooked, but it will still have a great texture. Drain the cabbage of excess liquid but still keep it fairly juicy. Stir in the mayonnaise and horseradish. Taste for seasoning and add salt. The result should be a creamy and tart slaw.

Barbecue St. Louis Pork Ribs 2 teaspoons paprika 1 1/2 teaspoons whole black peppercorns 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon cayenne pepper 3 slabs St. Louis style ribs, 2 to 3 pounds each 4 tablespoons kosher salt 1/3 cup spicy brown mustard Special equipment: Smoker and 4 ounces hickory or oak wood chunks or chips Instructions: Set a smoker to 225 degrees F. Combine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds. Pat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove. Sprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side. Once the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker. Smoke for 4 to 5 hours then test for doneness. There are four criteria that should be met in order for ribs to be done. First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done.

Sweet Saffron Yogurt: Shrikand 1 3/4 pints (28 ounces) whole milk yogurt or 1 pint (17 1/2 ounces) Greek-style yogurt* (See Cook's Note) Milk, for infusing 1/2 teaspoon saffron threads 6 to 8 tablespoons icing sugar (confectioners') 1/4 teaspoon freshly ground green cardamom seeds 2 tablespoon chopped unsalted pistachios 2 tablespoon flaked or sliced almonds Edible silver leaf* Pomegranate seeds Instructions: Line a large sieve with a double layer of paper towels. Place a bowl under the sieve and pour the yogurt into the sieve. Refrigerate for as long as possible to allow the liquid to drain off the yogurt. This will take a minimum of 5 to 6 hours. Heat a little milk in a small pan. Place two teaspoons of the milk into a small bowl and crumble the saffron strands into it (the rest of the milk can be used in another dish). Allow the saffron to infuse the milk for about 10 minutes using the back of a spoon to crush the saffron further into the milk. Remove the yogurt from the refrigerator (the liquid in the bowl below can be discarded). Transfer the yogurt to a medium mixing bowl. Sift the sugar into the thickened yogurt, then add the saffron milk and ground cardamom. Cover the bowl, and chill in the refrigerator. To serve, divide the yogurt among 4 bowls and garnish with the nuts, silver leaf, if using, and pomegranate seeds.

Pimiento Cheese Sandwich 8 ounces sharp yellow cheddar cheese, shredded 4 ounces pepper jack cheese, shredded 3/4 cup mayonnaise 1/2 cup chopped drained pimientos 1 small shallot, grated Pinch of cayenne pepper 8 slices white bread Instructions: Mix the cheddar, pepper jack, mayonnaise, pimientos, shallot and cayenne in a medium bowl. Spread the pimiento cheese mixture on 4 bread slices and top with the remaining 4 bread slices.

Oven-Roasted Tomato and Garlic Soup 4 plum tomatoes, halved lengthwise 2 garlic cloves, minced 2 tablespoons pure olive oil Salt and freshly ground pepper 1 cup pure olive oil 8 garlic cloves, peeled and sliced paper thin 2 tablespoons pure olive oil 1 medium Spanish onion, chopped 1/2 cup white wine 4 cups chicken stock 2 cups canned plum tomatoes 6 roasted garlic cloves Oven roasted tomatoes 2 tablespoons fresh thyme leaves 1 tablespoon honey Salt and white pepper Instructions: Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. Roast until dried and soft, about 8 hours. Heat oil in a medium skillet until the oil begins to simmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels. Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and roasted tomatoes and reduce by one-quarter. Puree the mixture in a food processor and pour into a large pot. Add the thyme, honey and salt and pepper to taste and set aside until just before serving time. Reheat over medium heat and pour into a large serving bowl. Garnish with garlic chips.

Ratatouille Soup 3 tablespoons extra-virgin olive oil, plus more for brushing 1 large onion, diced 4 cloves garlic, smashed 3 to 4 teaspoons herbes de Provence Kosher salt 1 small Japanese eggplant, diced 1 small zucchini, diced 1 yellow bell pepper, diced 1 28-ounce can whole San Marzano tomatoes, crushed 2 cups low-sodium chicken or vegetable broth Large handful of fresh basil leaves, torn 8 thick slices baguette 1 cup coarsely grated gruyere or Swiss cheese Freshly ground pepper Instructions: Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes. Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted. Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.

Crab and Prosciutto-Stuffed Peppers 1 pound lump crab meat 1 cup crushed cornflakes cereal 6 ounces thinly sliced prosciutto, chopped into 1/2-inch pieces 2 tablespoons mayonnaise 4 scallions, thinly sliced (1/2 cup) 1 large egg, at room temperature Kosher salt 1/8 to 1/4 teaspoon cayenne pepper, optional 2 small red bell peppers, stemmed, halved lengthwise, seeds and ribs removed 2 small yellow or orange bell peppers, stemmed, halved lengthwise, seeds and ribs removed Olive oil, for drizzling 1 1/2 cups low-sodium vegetable or chicken broth Instructions: Position a rack in the lower third of the oven and preheat the oven to 400 degrees F. In a medium bowl, combine the crab, cornflakes, half the prosciutto, the mayonnaise, scallions, egg, 1 teaspoon salt and cayenne pepper, if using. Spoon the filling into the bell pepper halves, dividing it evenly. Place the remaining prosciutto on top of the filling and drizzle with olive oil. Arrange the filled peppers in a single layer in a 13-by-9-inch glass baking dish or small roasting pan. Pour the broth around the peppers. Bake until the peppers are tender, 40 to 45 minutes. Transfer to a platter and serve.

Frosted Fir Minced crystalized ginger, for the rim 3/4 ounce lime juice plus a lime wedge, for the rim 1 1/2 ounces vodka 1 ounce white cranberry juice 1/2 ounce elderflower liqueur, such as St-Germain 1/2 ounce orange liqueur, such as Cointreau 1/4 ounce Ginger Simple Syrup, recipe follows 1/2 cup sugar One 3-inch piece fresh ginger, peeled and sliced into rounds Instructions: Put the crystallized ginger on a small plate. Wet the rim of a rocks or cocktail glass with the lime wedge, then dip the rim in the crystallized ginger. Fill the glass with ice. Combine the vodka, cranberry juice, lime juice, elderflower liqueur, orange liqueur and Ginger Simple Syrup in a cocktail shaker filled with ice. Shake vigorously for 10 to 15 seconds; strain into the rimmed glass. Combine the sugar, ginger and 1/2 cup water in a small saucepan. Bring to a boil, reduce to a simmer and cook, stirring, until the sugar is dissolved. Remove from the heat, cover and let steep for 30 minutes. Strain into a resealable container and refrigerate for up to 2 weeks. Yield: about 1/2 cup

Spidery Fried Potatoes 1 pound russet potatoes, washed and peeled 1 onion, about 1/3 pound 1 clove garlic 1/2 teaspoon cayenne pepper 2 eggs, beaten 2 tablespoons bread crumbs 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Vegetable oil Instructions: Using a vegetable slicer such as a mandoline, cut the potato into thin match stick size, as long as possible. Rinse in cold water and drain on paper toweling. Grate the onion on a box grater. Finely chop the garlic. In a bowl combine the potato, onion, garlic, cayenne pepper, eggs, bread crumbs, salt and pepper. Heat enough oil in a deep iron skillet to cover the bottom until very hot. Add several spoons of potato in a mound and immediately flatten to make a pancake shape. Fry over medium heat until crisp, turn and fry the other side. Continue until all the potato has been cooked.;

Date Bread from Mulege 6 large egg yolks 1/2 cup sugar 1/2 cup unsalted butter, melted 3/4 cup all-purpose flour 1/2 teaspoon ground ginger 2 teaspoons ground cinnamon 1 1/2 teaspoons ground nutmeg Pinch of ground cloves Pinch of salt 8 large egg whites 1 1/2 cups finely chopped dates 3/4 cup coarsely chopped pecans 1/2 cup raisins Confectioners sugar, for garnish Coconut ice cream for serving, if desired Instructions: Butter and flour a 9 or 10inch round cake pan and line the base of it with baking parchment. Preheat the oven to 350 degrees F. In a medium mixing bowl, beat the egg yolks and sugar with an electric mixer until the mixture is pale yellow and will hold a ribbon. Drizzle the melted butter around the edges of the bowl and fold the mixture together gently but thoroughly. Set aside. Sift the flour, ginger, cinnamon, nutmeg, cloves, and salt together and set aside. In another, larger mixing bowl, beat the egg whites to the soft peak stage. Fold half of the egg yolk mixture into the beaten egg whites. Fold in the dry ingredients and stir in the dates, pecans, and raisins. Fold in the remaining yolk mixture. Pour the batter into the pan and shake it a little to find its level. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool on a rack and then run a sharp knife around the edge to loosen the cake and turn it out onto a platter. Sprinkle confectioners sugar over the top and serve cut into wedges, accompanied by coconut ice cream, if desired.

Orange-Grapefruit Marmalade with Ginger 5 oranges 1 grapefruit 3 cups sugar 2 ounces crystallized ginger, cut in strips 1 box Fruit Pectin Powder, (1-ounce) Instructions: Cut fruit in half, squeeze out juice and pulp, discard seeds. The volume of this should be approximately 4 cups. Remove zest, this should yield approximately 1/2 cup. Transfer juice, pulp and zest to a large glass bowl. Cover and refrigerate for 24 hours. This helps the peel to soften. After soaking, put the citrus in a large stockpot. Add 6 cups of water, simmer for 1 1/2 hours. A sample of the peel should feel quite tender if rubbed between fingers. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon. Boil hard for 20 minutes until sugar is dissolved and mixture is thickened. If the mixture foams up, add a pat of butter and the froth will subside. Test for jell-point: drop a small amount of hot marmalade on a chilled plate. Return to the freezer for 1 minute. If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes. Remove from heat, stir in pectin. Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal. ** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well. ***To sterilize the canning jars, wash the containers in hot, soapy water and rinse. Boil them in a large pot for 10 minutes. Keep the jars in hot water until ready to use to prevent the jars from cracking. Dry with paper towels before filling with marmalade. Once filled, put on lids and collar. Boil again for 10 minutes to seal the jars.

Valerie's Go-To Gravy 3 cups turkey stock 2 sprigs fresh thyme 3 tablespoons unsalted butter 3 tablespoons all-purpose flour Kosher salt and freshly ground black pepper Freshly squeezed lemon juice, as needed Instructions: Add the turkey stock and thyme to a saucepan over medium-low heat and bring to a simmer. Add the butter to a straight-sided saute pan and let melt. Add the flour and cook over medium-high to high heat, whisking frequently, until the mixture is light brown in color, 5 to 10 minutes (for a dark gravy, cook the flour to a deeper brown color). Add 2 cups of the warm stock, whisking constantly, and cook until the gravy thickens and bubbles. Add more warm stock if a thinner consistency is desired. Reduce the heat to low and add salt and pepper to taste (this will depend on how salty the stock is). Add a squeeze of lemon juice and taste again for seasoning. Keep warm until ready to serve, adding more warm stock as needed. Pour into a gravy boat and serve.

Caprese 8 ripe tomatoes 22 ounces or 8 small balls mozzarella cheese Salt and freshly ground black pepper 16 tablespoons olive oil 2 bunches fresh basil, leaves picked and cleaned Instructions: Rinse the tomatoes and cut them into slices, removing the stem portions. Slice the mozzarella balls. Place the slices of mozzarella and tomatoes to fit the plate, alternating the slices as if you were to cover the center of the plate with a roof of shingles. Season with salt and pepper. Drizzle with the olive oil. Serve garnished with fresh basil leaves. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Pistachio Mole 3 pounds pistachios 1 cup vegetable oil 3 pounds poblano chiles, halved and seeded 3 pounds Roma tomatoes, halved 2 large onions, diced 1/2 cup crushed avocado leaves 1/4 cup chopped garlic 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh epazote 2 tablespoons chopped fresh parsley 1 1/2 tablespoons black peppercorns 1 cup vegetable soup base 1/2 cup white wine Salt Instructions: Preheat the oven to 350 degrees F. Spread pistachios on a baking sheet and roast for 10 minutes. Let cool, then chop. Add oil to a large stockpot and heat. Add chiles, tomatoes, onions, avocado leaves, garlic, cilantro, epazote, parsley and peppercorns and saute, stirring occasionally, until tender. Add vegetable base, white wine and 1 1/2 gallons water and bring to a rolling boil. Add pistachios. Continue boiling for 10 minutes. Remove from heat. Place cooked mixture in a blender and emulsify until well blended. Return blended mixture to pot and return to a boil for 2 minutes. Add salt to taste.

Croquembouche 10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces 1 1/2 teaspoons granulated sugar 1/2 teaspoon kosher salt 1 1/2 cups all-purpose flour 6 large eggs 5 ounces white chocolate discs 1/3 cup heavy cream 1 1/2 cups chilled heavy cream 2 tablespoons confectioners' sugar 3 cups granulated sugar 3 tablespoons light corn syrup Instructions: For the puffs: Preheat the oven to 450 degrees F. Put the butter, sugar, salt and 1 1/2 cups water in a saucepan over medium heat and bring to a simmer, stirring to melt the butter. Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly. Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in the eggs 1 at a time. Scrape down the sides of the bowl as needed. Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper, dabbing a bit of dough under the corners to keep the paper in place. Pipe 1 1/2-inch balls of dough onto the paper. Smooth the dough peaks with a wet finger. Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees F and bake until golden, about 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to a rack to cool. For the white chocolate: While the puffs are baking and cooling, bring a small saucepan of water to a simmer. Combine the white chocolate with the heavy cream in a small metal bowl and set it on top of the saucepan without touching the water. Heat, stirring, until the white chocolate melts and the mixture is smooth. Set aside to cool. For the whipped cream filling: Using a stand mixer or hand mixer and a whisk attachment, beat the heavy cream with the confectioners' sugar until soft peaks form. Whisk in the cooled white chocolate mixture. To assemble: Add the whipped cream filling to a pastry bag fitted with a medium tip. Fill each puff with a few tablespoons of the mixture through the hole already punched into it. Set aside. For the caramel: Mix the granulated sugar, corn syrup and 1 cup water in a saucepan, cover and bring to a boil over high heat; don't stir. Uncover and boil, swirling the pan, until the syrup turns deep amber, about 20 minutes. Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking. Transfer the caramel to a liquid measuring cup and cool slightly (it should still be liquid). Be careful--the caramel will still be hot! Draw a 7-inch circle on parchment paper. Partially dip each filled puff into the caramel and let the excess drip off (if the caramel hardens, microwave until soft, 45 seconds). Arrange the puffs around the circle on the parchment. Fill the base circle with more puffs for stability, then continue building a conical tower of smaller circles. Top the tower with a single puff. Line your work surface with parchment paper--the next step can be messy. Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat. Let set, then slide 2 spatulas under the paper and transfer the croquembouche to a platter. Tear off the excess paper around the base. To serve, crack the caramel web with the back of a knife, then dismantle the tower and transfer the cream puffs to plates.

Whole Roasted Salmon 5 to 6 pounds whole salmon, scaled, gutted and washed 6 tablespoons olive oil 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 3 bunches fresh tarragon 2 pounds carrots, peeled and sliced thin 8 large shallots, peeled and sliced 2 pound leeks, well washed and cut into 1-inch pieces 1/2 cup white wine Instructions: Preheat oven to 450 degrees. Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan coat with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Sprinkle fish and vegetables with white wine. Place the roasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked. About 15 minutes for every inch of fish. Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables. Serve by portioning out the fish using two large spoons: filleting as you go first the top fillet, discard the center bone and then serve the bottom fillet.

Corn Dog Cupcakes 6 hot dogs 1 cup all-purpose flour 1/2 cup coarse yellow cornmeal 2 teaspoons baking powder 1 1/2 teaspoons dry mustard 1/2 teaspoon kosher salt 1/2 teaspoon cayenne pepper 2 large eggs 1/2 cup milk 1/2 cup vegetable oil 1/4 cup honey 2 tablespoons mayonnaise 2 tablespoons yellow mustard Instructions: To assemble: Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners. Cut 1 1/2 inches from both ends of the hot dogs and reserve. Finely chop the remaining middle pieces and set aside. In a large bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon dry mustard, salt and cayenne. In a medium bowl, whisk together the eggs, milk, oil and honey until smooth. Whisk the wet ingredients into the dry, and then stir in the chopped hot dogs. Divide the batter among the prepared muffin cups, filling each about three-quarters of the way full. Skewer the reserved hot dog tips and place in the center of the cupcakes, leaning slightly askew. Bake until the tops of the cupcakes are golden brown and spring back lightly when touched, about 20 minutes. Cool in the tin 10 minutes, and then transfer the cupcakes to a wire rack to cool completely. In a small bowl, stir together the mayonnaise, yellow mustard and remaining 1/2 teaspoon dry mustard. Pipe a squiggle of the mixture over each cupcake.