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Walnut Torte with Coffee Whipped Cream

['1 cup plus 6 tablespoons walnuts (about 5 ounces)', '4 large eggs, separated', '1/2 cup sugar', '1 cup chilled heavy whipping cream', '3 tablespoons powdered sugar', '1 teaspoon instant coffee crystals dissolved in 2 teaspoons heavy whipping cream', '3/4 teaspoon vanilla extract', 'Walnut halves']

Preheat oven to 350°F. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty. Set aside 2 tablespoons ground walnuts for garnish. Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.) Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.

walnut-torte-with-coffee-whipped-cream-232895

['1 cup plus 6 tablespoons walnuts (about 5 ounces)', '4 large eggs, separated', '1/2 cup sugar', '1 cup chilled heavy whipping cream', '3 tablespoons powdered sugar', '1 teaspoon instant coffee crystals dissolved in 2 teaspoons heavy whipping cream', '3/4 teaspoon vanilla extract', 'Walnut halves']

Citrus Tart

['1 large egg, separated', '1 tablespoon milk', '1 1/4 cups plus 2 tablespoons all-purpose flour', '4 teaspoons sugar', '1/8 teaspoon salt', '1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes', '4 large eggs', '1 1/2 cups sugar', '2 teaspoons finely grated (with a rasp) fresh orange zest', '1 1/2 teaspoons finely grated (with a rasp) fresh lemon zest', '1/2 cup fresh orange juice', '1/2 cup fresh lemon juice', '1/4 cup heavy cream', 'a 9 1/2-inch round fluted tart pan with removable bottom; pie weights or raw rice']

Lightly beat yolk with milk in a small bowl (reserve white for egg wash). Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolk mixture and pulse just until dough begins to gather into a ball. Press dough into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, at least 1 hour. Put oven rack in middle position and preheat oven to 350°F. Let dough soften slightly at room temperature before rolling out, about 20 minutes. Roll out dough between sheets of plastic wrap into a 12-inch round. Discard top sheet and invert dough into tart pan (discard remaining plastic wrap). Fit dough into pan, pushing edge of dough to 1/8 inch above rim. Trim dough and save scraps to repair any cracks in partially baked shell. Freeze shell until firm, about 10 minutes. Line shell with parchment paper or foil and fill with pie weights. Bake until edge is golden and bottom is set, about 20 minutes, then carefully remove pie weights and parchment (or foil; gently prick any bubbles with a fork to release air) and bake until bottom is pale golden, 10 to 15 minutes more. Quickly repair any cracks in shell with scraps, then immediately brush hot pastry all over with some egg white. Leave oven on. Whisk together all filling ingredients until combined well. Put tart shell (in tart pan) on a baking sheet and transfer to oven. Carefully pour filling into shell and put a pie shield or foil strips over rim of pastry to prevent burning. Bake tart until filling is barely set but trembles slightly in center when gently shaken, 20 to 25 minutes. Cool completely in pan on a rack, about 45 minutes. (Filling will continue to set as it cools.)

citrus-tart-232823

['1 large egg, separated', '1 tablespoon milk', '1 1/4 cups plus 2 tablespoons all-purpose flour', '4 teaspoons sugar', '1/8 teaspoon salt', '1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes', '4 large eggs', '1 1/2 cups sugar', '2 teaspoons finely grated (with a rasp) fresh orange zest', '1 1/2 teaspoons finely grated (with a rasp) fresh lemon zest', '1/2 cup fresh orange juice', '1/2 cup fresh lemon juice', '1/4 cup heavy cream', 'a 9 1/2-inch round fluted tart pan with removable bottom; pie weights or raw rice']

Torta Del Casar with Sherry Syrup

['6-ounce wedge Torta del Casar, room temperature', '1/4 cup Pedro Ximénez Sherry or Spanish cream Sherry', '1 tablespoon sugar']

Cut Torta del Casar into 6 wedges; place 1 wedge on each of 6 plates. Stir Sherry with in heavy small saucepan over medium heat until sugar dissolves, then increase heat and boil about 4 minutes, or until liquid is thickened and syrupy. Drizzle syrup over cheese just before serving.

torta-del-casar-with-sherry-syrup-232866

['6-ounce wedge Torta del Casar, room temperature', '1/4 cup Pedro Ximénez Sherry or Spanish cream Sherry', '1 tablespoon sugar']

Baked Cheese Grits

['6 cups water', '2 1/4 teaspoons salt', '2 cups yellow grits* (not quick or instant; 12 oz)', '1 stick (1/2 cup) unsalted butter', '1/2 teaspoon black pepper', '2 tablespoons chopped garlic', '1/2 lb Cheddar, coarsely grated (2 cups)', '3 large eggs', '1 cup whole milk']

Put oven rack in middle position and preheat oven to 350°F. Bring water and 3/4 teaspoon salt to a boil in a 4-quart heavy pot. Add grits in a slow stream, stirring constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 30 minutes. (Use a long-handled spoon to avoid bubbling and popping hot grits.) Add butter, remaining 1 1/2 teaspoons salt, pepper, garlic, and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined. Pour into an ungreased 8-inch square baking dish (2 inches deep) and bake until set and lightly browned, about 1 hour. Serve immediately. *Available at bobsredmill.com.

baked-cheese-grits-232806

['6 cups water', '2 1/4 teaspoons salt', '2 cups yellow grits* (not quick or instant; 12 oz)', '1 stick (1/2 cup) unsalted butter', '1/2 teaspoon black pepper', '2 tablespoons chopped garlic', '1/2 lb Cheddar, coarsely grated (2 cups)', '3 large eggs', '1 cup whole milk']

Oatmeal Wheat Bread

['2 cups whole milk', '1 cup old-fashioned rolled oats (not quick-cooking) plus additional for topping', '1/2 cup warm water (105-115°F)', '2 tablespoons active dry yeast (from 3 packages)', '1/2 cup mild honey', '1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus additional for buttering pans', '3 cups stone-ground whole-wheat flour', 'About 2 cups unbleached all-purpose flour', '1 tablespoon salt', 'Vegetable oil for oiling bowl', '1 large egg, lightly beaten with 1 tablespoon water', '2 (8- by 4-inch) loaf pans']

Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm. Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal. Stir together whole-wheat flour, 1 1/2 cups unbleached flour, and salt in a large bowl. Add oat mixture, stirring with a wooden spoon until a soft dough forms. Turn out onto a well-floured surface and knead with floured hands, adding just enough of remaining unbleached flour to keep from sticking, until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky). Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours. Lightly butter loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour. Put oven rack in middle position and preheat oven to 375°F. Lightly brush tops of loaves with some of egg wash and sprinkle with oats, then bake until bread is golden and loaves sound hollow when tapped on bottom, 35 to 40 minutes. (Remove 1 loaf from pan to test for doneness. Run a knife around edge of pan to loosen.) Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.

oatmeal-wheat-bread-232825

['2 cups whole milk', '1 cup old-fashioned rolled oats (not quick-cooking) plus additional for topping', '1/2 cup warm water (105-115°F)', '2 tablespoons active dry yeast (from 3 packages)', '1/2 cup mild honey', '1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus additional for buttering pans', '3 cups stone-ground whole-wheat flour', 'About 2 cups unbleached all-purpose flour', '1 tablespoon salt', 'Vegetable oil for oiling bowl', '1 large egg, lightly beaten with 1 tablespoon water', '2 (8- by 4-inch) loaf pans']

Butternut Squash with Shallots and Sage

['2 tablespoons olive oil', '3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)', '1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)', '1/2 cup reduced-sodium chicken broth or water', '1 tablespoon packed brown sugar', '1/2 teaspoon finely chopped fresh sage', '1/2 teaspoon salt', '1 teaspoon balsamic vinegar', '1/4 teaspoon black pepper']

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes. Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.

butternut-squash-with-shallots-and-sage-232812

['2 tablespoons olive oil', '3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)', '1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)', '1/2 cup reduced-sodium chicken broth or water', '1 tablespoon packed brown sugar', '1/2 teaspoon finely chopped fresh sage', '1/2 teaspoon salt', '1 teaspoon balsamic vinegar', '1/4 teaspoon black pepper']

Grilled Halibut with Lima Bean and Roasted Tomato Sauce

['4 large tomatoes (preferably heirloom; 2 lb total)', '3 garlic cloves, cut lengthwise into slivers', '1 teaspoon salt', '1/2 teaspoon black pepper', '2 tablespoons olive oil', '2 lb fresh lima or fava beans in pod, shelled, or 10 oz frozen baby lima beans or shelled edamame (soybeans; 2 cups), not thawed', '1/2 cup chopped fresh basil', '1 to 2 tablespoons fresh lemon juice', '6 (6-oz) pieces halibut fillet (1 1/4 to 1 1/2 inches thick)']

Put oven rack in middle position and preheat oven to 450°F. Core tomatoes, then halve crosswise. Stud the cut side of each half with garlic slivers, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Arrange tomatoes, cut sides up, in a lightly oiled shallow baking pan, then drizzle evenly with 1 tablespoon oil. Roast until just soft and wilted, 15 to 20 minutes. While tomatoes roast, cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 5 to 8 minutes. Drain in a colander and cool slightly, about 10 minutes. When beans are cool enough to handle, gently slip off skins. Coarsely chop beans and roasted tomatoes, then toss with basil, remaining tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and lemon juice (to taste). Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine charcoal heat. It is medium-hot when you can hold your hand there for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate setting. Pat fish dry and season both sides with salt and pepper. Grill on lightly oiled grill rack, covered only if using gas grill, turning over once, until just cooked through, 6 to 8 minutes total. Serve fish topped with bean and roasted tomato sauce.

grilled-halibut-with-lima-bean-and-roasted-tomato-sauce-232791

['4 large tomatoes (preferably heirloom; 2 lb total)', '3 garlic cloves, cut lengthwise into slivers', '1 teaspoon salt', '1/2 teaspoon black pepper', '2 tablespoons olive oil', '2 lb fresh lima or fava beans in pod, shelled, or 10 oz frozen baby lima beans or shelled edamame (soybeans; 2 cups), not thawed', '1/2 cup chopped fresh basil', '1 to 2 tablespoons fresh lemon juice', '6 (6-oz) pieces halibut fillet (1 1/4 to 1 1/2 inches thick)']

Spinach and Leek Gratin with Roquefort Crumb Topping

['5 tablespoons butter, divided', '3 1/2 tablespoons horseradish Dijon mustard, divided', '2 1/3 cups fresh breadcrumbs from crustless French bread', '1 cup crumbled Roquefort cheese (generous 4 ounces)', '3 9-ounce bags spinach leaves', '1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 3 cups)', '3/4 cup heavy whipping cream']

Preheat oven to 400°F. Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese. Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain. Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.

spinach-and-leek-gratin-with-roquefort-crumb-topping-232888

['5 tablespoons butter, divided', '3 1/2 tablespoons horseradish Dijon mustard, divided', '2 1/3 cups fresh breadcrumbs from crustless French bread', '1 cup crumbled Roquefort cheese (generous 4 ounces)', '3 9-ounce bags spinach leaves', '1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 3 cups)', '3/4 cup heavy whipping cream']

Savory Farro Tart

['1 cup farro*', '2 tablespoons unsalted butter plus additional for buttering dish', '2 tablespoons fine dry bread crumbs', '2 garlic cloves, chopped', '30 oz whole-milk ricotta (3 1/4 cups)', '1 whole large egg plus 2 large yolks', '1 1/4 oz finely grated Parmigiano-Reggiano (2/3 cup)', '1/4 cup coarsely chopped fresh flat-leaf parsley', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '1/2 teaspoon freshly grated nutmeg', 'a 9-inch shallow ovenproof dish such as a glass pie plate']

Cook farro in a 2- to 3-quart pot of boiling salted water until just tender, about 10 minutes; drain in a sieve and cool to room temperature. Put oven rack in middle position and preheat oven to 375°F. Butter dish and lightly coat with bread crumbs, knocking out excess. Melt butter (2 tablespoons) in a small heavy skillet over low heat and cook garlic, stirring, 1 minute, then transfer to a medium bowl. Stir in farro, ricotta, whole egg, yolks, Parmigiano-Reggiano, parsley, salt, pepper, and nutmeg until combined well. Spoon mixture into dish and bake until just set and top is pale golden, 35 to 45 minutes. Cool to warm on a rack. Cut into wedges and serve. *Available at farawayfoods.com.

savory-farro-tart-232785

['1 cup farro*', '2 tablespoons unsalted butter plus additional for buttering dish', '2 tablespoons fine dry bread crumbs', '2 garlic cloves, chopped', '30 oz whole-milk ricotta (3 1/4 cups)', '1 whole large egg plus 2 large yolks', '1 1/4 oz finely grated Parmigiano-Reggiano (2/3 cup)', '1/4 cup coarsely chopped fresh flat-leaf parsley', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '1/2 teaspoon freshly grated nutmeg', 'a 9-inch shallow ovenproof dish such as a glass pie plate']

Kumamoto Oysters with Ponzu Granita and Tobiko

['1 (1-inch-wide) piece kombu (dried kelp), rinsed', '1 cup water', '3 tablespoons mirin (Japanese sweet rice wine)', '3 tablespoons soy sauce', '3 tablespoons rice vinegar (not seasoned)', '2 tablespoons fresh or bottled yuzu juice', '1 teaspoon sugar', '18 small oysters (preferably Kumamoto or Prince Edward Island), not shucked', '1 oz tobiko (flying-fish roe)', '1 oyster knife', 'Garnish: a bed of seaweed (1 lb)', 'a protective glove; an oyster knife']

Bring kombu and water to a simmer in a small saucepan over moderate heat, then remove from heat and cool completely, about 30 minutes. Discard kombu. Transfer 5 tablespoons kombu broth to a bowl along with remaining granita ingredients and stir until sugar is dissolved. (Reserve remaining broth for another use.) Pour granita mixture into an 8-inch metal baking pan and freeze, stirring and crushing lumps with a fork every 20 minutes, until evenly frozen, about 1 hour. Scrape with a fork to lighten texture, crushing any lumps. Wearing protective glove, hold an oyster, flat side up, and open it at its narrow point with oyster knife. Loosen oyster from top shell with oyster knife if necessary, discarding top shell, then loosen oyster meat within curved bottom shell, keeping it in shell. Discard any loose bits of shell. Arrange oyster on bed of seaweed and repeat with remaining oysters in same manner. Top each oyster with a scant 1/4 teaspoon tobiko. Serve granita on the side.

kumamoto-oysters-with-ponzu-granita-and-tobiko-232781

['1 (1-inch-wide) piece kombu (dried kelp), rinsed', '1 cup water', '3 tablespoons mirin (Japanese sweet rice wine)', '3 tablespoons soy sauce', '3 tablespoons rice vinegar (not seasoned)', '2 tablespoons fresh or bottled yuzu juice', '1 teaspoon sugar', '18 small oysters (preferably Kumamoto or Prince Edward Island), not shucked', '1 oz tobiko (flying-fish roe)', '1 oyster knife', 'Garnish: a bed of seaweed (1 lb)', 'a protective glove; an oyster knife']

Pear, Apple, and Quince Crostata

['2 firm-ripe pears (1 lb total)', '2 apples (preferably Fuji or Gala; 1 lb total)', '1 quince (1/2 lb)', '1/2 cup sugar', '3 tablespoons fresh lemon juice', '1 tablespoon finely chopped peeled fresh ginger', '1 (3-inch) cinnamon stick', '4 whole cloves', '2 tablespoons apple cider', '2 cups all-purpose flour', '1 teaspoon kosher salt', '3 tablespoons sugar', '2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes', '6 to 8 tablespoons ice water', '1 large egg, lightly beaten', '1 stick (1/2 cup) unsalted butter, softened', '1/2 cup packed light brown sugar', '1/2 cup confectioners sugar', '2 large eggs', '1 teaspoon vanilla', '1/4 cup all-purpose flour', 'a pastry or bench scraper; an 11-inch round fluted tart pan (1 1/4 inches deep) with removable bottom']

Put oven rack in middle position and preheat oven to 375°F. Peel, quarter, and core pears, apples, and quince, then cut into 1-inch chunks. Toss fruit with sugar, lemon juice, ginger, cinnamon stick, cloves, and 1 tablespoon apple cider in a bowl. Transfer to a large shallow baking pan (17 by 12 inches) and roast, stirring once or twice, until fruit is very soft and caramelized, 1 to 1 1/4 hours. Remove from oven and add remaining tablespoon apple cider, scraping up caramelized juices from bottom of baking pan. Discard cinnamon stick and cloves. Cool in pan on a rack, about 45 minutes. Whisk together flour, salt, and 2 tablespoons sugar in a large bowl. Blend in butter with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 6 tablespoons ice water and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful: If dough doesn't hold together, add more ice water to dough, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.) Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into tart pan (do not trim). Put a large baking sheet in middle of oven and preheat oven to 375°F. Beat together butter and sugars in a large bowl using an electric mixer at high speed until pale and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour and a pinch of salt and mix until just combined. Spread evenly in pastry shell. Scatter roasted fruit with juices over filling. Fold edge of pastry over filling to partially cover (center won't be covered). Pleat dough as necessary. Brush folded pastry edge lightly with egg and sprinkle with remaining tablespoon sugar. Bake on preheated baking sheet until filling is puffed and set and pastry is golden brown, 50 to 60 minutes. Cool to warm, about 1 1/2 hours. Remove side of tart pan and slide crostata onto a plate.

pear-apple-and-quince-crostata-232818

['2 firm-ripe pears (1 lb total)', '2 apples (preferably Fuji or Gala; 1 lb total)', '1 quince (1/2 lb)', '1/2 cup sugar', '3 tablespoons fresh lemon juice', '1 tablespoon finely chopped peeled fresh ginger', '1 (3-inch) cinnamon stick', '4 whole cloves', '2 tablespoons apple cider', '2 cups all-purpose flour', '1 teaspoon kosher salt', '3 tablespoons sugar', '2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes', '6 to 8 tablespoons ice water', '1 large egg, lightly beaten', '1 stick (1/2 cup) unsalted butter, softened', '1/2 cup packed light brown sugar', '1/2 cup confectioners sugar', '2 large eggs', '1 teaspoon vanilla', '1/4 cup all-purpose flour', 'a pastry or bench scraper; an 11-inch round fluted tart pan (1 1/4 inches deep) with removable bottom']

Chocolate Custard Tartlets in Almond Cookie Crust with Saffron Ice Cream

['3 tablespoons whipping cream', '1/4 teaspoon crushed saffron threads', '1 1/2 pints vanilla ice cream, slightly softened', '1 1/3 cups whole milk', '5 ounces bittersweet or semisweet chocolate, chopped', '6 tablespoons sugar', '2 tablespoons plus 2 teaspoons cornstarch', '3 large egg yolks', '1 tablespoon unsalted butter', '3/4 teaspoon vanilla extract', '1 1/4 cups all-purpose flour', '1/2 cup blanched slivered almonds', '2 1/2 tablespoons sugar', '1/2 teaspoon (generous) baking powder', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes', '2 tablespoons whipping cream', '1 large egg yolk', 'Fresh mint sprigs']

Combine cream and saffron in custard cup. Place in microwave oven and heat on high until cream is hot, about 30 seconds. Remove cup from microwave and let mixture steep at room temperature 1 hour. Place ice cream in medium bowl; add saffron mixture and stir with rubber spatula until well blended. Spoon ice cream into container; cover and freeze until firm, at least 6 hours and up to 3 days. Bring milk to simmer in heavy medium saucepan. Remove from heat; add chocolate and stir until melted and smooth. Cool 5 minutes. Whisk sugar and cornstarch in medium bowl to blend. Add yolks; whisk until blended (mixture will be thick). Gradually whisk warm chocolate mixture into yolk mixture until smooth. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and starts to bubble, about 5 minutes. Remove from heat (mixture may look grainy; whisk vigorously until smooth). Whisk in butter and vanilla. Transfer pastry cream to bowl. Let cool at room temperature until lukewarm, stirring occasionally, about 20 minutes. Cover with plastic wrap and chill overnight. (Can be prepared 2 days ahead. Keep chilled.) Combine flour, almonds, sugar, and baking powder in processor; blend until almonds are very finely ground. Add butter; cut in using on/off turns until small crumbs form. Whisk cream and yolk in small bowl to blend; add to processor and blend just until moist clumps form. Gather dough together; divide dough into 6 equal pieces. Form each piece into ball. Press 1 dough ball evenly onto bottom and up sides of each of six 4 1/2-inch-diameter tartlet pans with removable bottoms. Trim any excess dough. Pierce crusts all over with fork. Cover and chill overnight. Preheat oven to 350°F. Bake crusts until golden and cooked through, about 25 minutes. Cool completely in pans on rack. (Can be prepared 8 hours ahead. Cover and store at room temperature.) Divide pastry cream among crusts (about scant 1/3 cup for each); spread evenly. Remove tartlet pan sides. Place 1 tartlet on each of 6 plates. Top with scoop of saffron ice cream. Garnish with mint sprigs and serve.

chocolate-custard-tartlets-in-almond-cookie-crust-with-saffron-ice-cream-232861

['3 tablespoons whipping cream', '1/4 teaspoon crushed saffron threads', '1 1/2 pints vanilla ice cream, slightly softened', '1 1/3 cups whole milk', '5 ounces bittersweet or semisweet chocolate, chopped', '6 tablespoons sugar', '2 tablespoons plus 2 teaspoons cornstarch', '3 large egg yolks', '1 tablespoon unsalted butter', '3/4 teaspoon vanilla extract', '1 1/4 cups all-purpose flour', '1/2 cup blanched slivered almonds', '2 1/2 tablespoons sugar', '1/2 teaspoon (generous) baking powder', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes', '2 tablespoons whipping cream', '1 large egg yolk', 'Fresh mint sprigs']

Goat Cheese in Crackling Caramel Syrup

['6-ounce log soft fresh goat cheese', 'Sugar', '1/4 cup water', '6 small grape clusters', 'Apple, cored and cut in six 1/3-inch wedges']

Place one 1/2-inch-thick round of goat cheese (cut from log) on each of 6 plates. Spray cooling rack with nonstick spray and place over rimmed baking sheet. Stir sugar and water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until mixture turns light amber, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes. Remove from heat and quickly add grape clusters 1 at a time to caramel. Using slotted spoon or long fork, transfer grapes to prepared pan. Repeat with apple. Dip spoon into caramel and drizzle over goat cheese rounds on plates. Add apple wedge and grape cluster to each plate.

goat-cheese-in-crackling-caramel-syrup-232893

['6-ounce log soft fresh goat cheese', 'Sugar', '1/4 cup water', '6 small grape clusters', 'Apple', 'cored and cut in six 1/3-inch wedges']

Braised Veal Shanks

['8 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick)', '3/4 cup all-purpose flour', '3 1/2 teaspoons salt', '1 1/4 teaspoons black pepper', '6 tablespoons extra-virgin olive oil', '1 large onion, chopped (2 cups)', '4 large garlic cloves, finely chopped', '5 anchovy fillets, rinsed, patted dry, and finely chopped', '2 Turkish bay leaves or 1 California', '1 cup dry white wine', '1 (28-oz) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped', '1 cup water', '2 (4- by 1-inch) strips fresh lemon zest', '2 (4- by 1-inch) strips fresh orange zest', '1/4 cup finely chopped fresh flat-leaf parsley', '1 teaspoon finely grated fresh lemon zest', '1 teaspoon finely grated fresh orange zest', '1 large garlic clove, minced']

Put oven rack in middle position and preheat oven to 350°F. Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, dredge 4 shanks in flour mixture, shaking off excess. Brown shanks in oil on all sides, turning with tongs, about 8 to 10 minutes. Transfer to a large (17- by 12- by 2-inch) roasting pan. Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks. Discard remaining flour mixture. Add remaining 2 tablespoons oil to skillet and cook onion, garlic, anchovies, bay leaves, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper over moderate heat, stirring occasionally, until onion is softened, 6 to 8 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes. Stir in tomatoes, water, zest strips, and remaining teaspoon salt and bring to a boil, then pour mixture over shanks. Tightly cover pan with foil and braise in oven 1 hour. Turn shanks over, cover, and continue to braise until meat is very tender, about 1 1/2 hours more. Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves. Stir together parsley, grated zests, and garlic and sprinkle over shanks.

braised-veal-shanks-232803

['8 (12- to 14-oz) meaty cross-cut veal shanks (also known as ossobuco; each about 13/4 inches thick)', '3/4 cup all-purpose flour', '3 1/2 teaspoons salt', '1 1/4 teaspoons black pepper', '6 tablespoons extra-virgin olive oil', '1 large onion, chopped (2 cups)', '4 large garlic cloves, finely chopped', '5 anchovy fillets, rinsed, patted dry, and finely chopped', '2 Turkish bay leaves or 1 California', '1 cup dry white wine', '1 (28-oz) can whole tomatoes in juice, pulsed (including juice) in food processor until chopped', '1 cup water', '2 (4- by 1-inch) strips fresh lemon zest', '2 (4- by 1-inch) strips fresh orange zest', '1/4 cup finely chopped fresh flat-leaf parsley', '1 teaspoon finely grated fresh lemon zest', '1 teaspoon finely grated fresh orange zest', '1 large garlic clove', 'minced']

Baked Apples Stuffed with Honey, Almonds, and Ginger

['3/4 cup almonds, toasted, chopped', '1/4 cup (packed) golden brown sugar', '2 tablespoons honey', '1 1/2 teaspoons finely grated lemon peel', '1 1/4 teaspoons ground ginger', '1/2 cup whipping cream', '4 large (8- to 9-ounce) Fuji apples', '1/4 cup apple juice (preferably unfiltered fresh)', 'Greek yogurt']

Combine first 5 ingredients in small bowl. Mix in cream. Let stand until sugar dissolves and filling thickens, stirring occasionally, about 30 minutes. Preheat oven to 350°F. Using small sharp knife and starting at side of apple at center point, cut around each apple to make slit in skin to prevent bursting. Using small end of melon baller, scoop out core and all seeds to within 1/2 inch of bottom. Place apples upright in 8x8x2-inch glass baking dish. Spoon filling into hollow of each apple. Mound remaining filling on top of each apple (some may slide down sides). Pour juice around apples. Butter large sheet of foil. Loosely tent dish with foil, buttered side down. Bake apples until barely tender, about 1 hour. Uncover and bake until apples are very tender and sauce is bubbling thickly, about 20 minutes longer. Transfer apples and sauce to bowls. Serve with yogurt.

baked-apples-stuffed-with-honey-almonds-and-ginger-232891

['3/4 cup almonds, toasted, chopped', '1/4 cup (packed) golden brown sugar', '2 tablespoons honey', '1 1/2 teaspoons finely grated lemon peel', '1 1/4 teaspoons ground ginger', '1/2 cup whipping cream', '4 large (8- to 9-ounce) Fuji apples', '1/4 cup apple juice (preferably unfiltered fresh)', 'Greek yogurt']

Barley Soup with Duck Confit and Root Vegetables

['1/2 cup pearl barley', '7 cups water', '2 confit duck legs*', '2 medium carrots, peeled, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (1 cup)', '2 medium parsnips, peeled, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (1 3/4 cups)', '1 garlic clove, finely chopped', '3 cups reduced-sodium chicken broth (24 fl oz)', '3/4 teaspoon salt', '1/4 teaspoon black pepper', '1 teaspoon chopped fresh thyme']

Simmer barley in 4 cups water, uncovered, in a 5- to 6-quart heavy pot, until almost tender, 20 to 40 minutes. Drain in a sieve. Remove skin and any fat from duck legs. Cook skin and fat in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring occasionally, until fat is rendered, about 8 minutes, then strain through a fine-mesh sieve into a small bowl, discarding skin. Reserve fat. While fat is rendering, remove duck meat from bones, reserving bones, and shred meat into small pieces. Heat 1 tablespoon duck fat (reserving any remainder for another use) in cleaned 5- to 6-quart pot over moderately high heat until hot but not smoking, then sauté carrots and parsnips, stirring frequently, until just golden, about 8 minutes. Add garlic and cook, stirring, 1 minute. Stir in broth, parboiled barley, salt, pepper, duck bones, and remaining 3 cups water and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 15 to 20 minutes. Discard bones and stir in shredded duck meat. Skim any excess fat from top of soup, then stir in thyme. Season with salt and pepper. *Available at dartagnan.com.

barley-soup-with-duck-confit-and-root-vegetables-232784

['1/2 cup pearl barley', '7 cups water', '2 confit duck legs*', '2 medium carrots, peeled, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (1 cup)', '2 medium parsnips, peeled, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (1 3/4 cups)', '1 garlic clove, finely chopped', '3 cups reduced-sodium chicken broth (24 fl oz)', '3/4 teaspoon salt', '1/4 teaspoon black pepper', '1 teaspoon chopped fresh thyme']

Rigatoni with Red Peppers, Wild Mushrooms, and Fontina

['2 tablespoons olive oil', '2 large red onions, halved lengthwise, cut crosswise into 1/3-inch-thick slices (about 6 cups)', '1 pound assorted wild mushrooms (such as small portobello, oyster, chanterelle, and stemmed shiitake), cut into 1/3-inch-thick slices (about 10 cups)', '2 large red bell peppers, cut lengthwise into 1/3-inch-thick strips (about 4 cups)', '1 pound rigatoni', '3 teaspoons marjoram, divided', '1 1/2 cups grated Fontina cheese (about 6 ounces), divided']

Heat oil in heavy large pot over high heat. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high. Add mushrooms and sauté until wilted, about 3 minutes. Add peppers and sauté until just soft, about 5 minutes longer. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits. Add drained pasta to sauce and toss to coat. Add 1 cup cheese; stir until melted. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.

rigatoni-with-red-peppers-wild-mushrooms-and-fontina-232882

['2 tablespoons olive oil', '2 large red onions, halved lengthwise, cut crosswise into 1/3-inch-thick slices (about 6 cups)', '1 pound assorted wild mushrooms (such as small portobello, oyster, chanterelle, and stemmed shiitake), cut into 1/3-inch-thick slices (about 10 cups)', '2 large red bell peppers, cut lengthwise into 1/3-inch-thick strips (about 4 cups)', '1 pound rigatoni', '3 teaspoons marjoram, divided', '1 1/2 cups grated Fontina cheese (about 6 ounces)', 'divided']

Chicken Bouillabaisse

['Preheat oven to 375°F. Sprinkle with salt and pepper:', '6 chicken legs (split into drumsticks and thighs), skinned', 'Heat in large wide ovenproof pan over medium-high heat:', '3 tablespoons olive oil', 'Add and sauté until soft and golden, about 8 minutes:', '1 onion, sliced', 'Add and bring mixture to boil:', '1 teaspoon dried thyme', '1/4 teaspoon saffron threads', '2 4-inch-long orange peel strips (orange part only)', '3/4 cup dry white wine', 'Add and return mixture to boil:', '1 14 1/2-ounce can diced tomatoes in juice', '1 14-ounce can low-salt chicken broth']

Add chicken pieces to pan in single layer, submerging in sauce; return mixture to boil. Cover pan and place in oven. Bake until chicken is cooked through, about 45 minutes. Remove chicken from oven; keep covered. Maintain oven temperature. Toast on a baking sheet until golden, about 12 minutes: 12 1/2-inch-thick baguette slices, brushed with olive oil Remove from oven. Spoon chicken and sauce into shallow bowls. Top each serving with 2 toasted baguette slices. Garnish with rouille, if desired.

chicken-bouillabaisse-232879

['Preheat oven to 375°F. Sprinkle with salt and pepper:', '6 chicken legs (split into drumsticks and thighs), skinned', 'Heat in large wide ovenproof pan over medium-high heat:', '3 tablespoons olive oil', 'Add and sauté until soft and golden, about 8 minutes:', '1 onion, sliced', 'Add and bring mixture to boil:', '1 teaspoon dried thyme', '1/4 teaspoon saffron threads', '2 4-inch-long orange peel strips (orange part only)', '3/4 cup dry white wine', 'Add and return mixture to boil:', '1 14 1/2-ounce can diced tomatoes in juice', '1 14-ounce can low-salt chicken broth']

Dulce de Leche Ice Cream with Honey-Orange Roasted Figs

['3/4 cup orange juice', '2 1/2 tablespoons honey']

Preheat oven to 375°F. Boil orange juice and honey in small saucepan until reduced to generous 1/3 cup, about 10 minutes. Place in 8x8x2-inch glass baking dish and pour orange mixture over: 1 pound large black Mission figs, quartered Bake until figs are tender and liquid is slightly syrupy, about 20 minutes, adding more orange juice by tablespoonfuls if mixture becomes too thick. Spoon figs and syrup over dulce de leche ice cream and serve.

dulce-de-leche-ice-cream-with-honey-orange-roasted-figs-232897

['3/4 cup orange juice', '2 1/2 tablespoons honey']

Red-Wine Spaghetti with Broccoli

['1 3/4 lb broccoli, thick stems discarded', '1 lb spaghetti', '1 (750-ml) bottle red wine (preferably Zinfandel)', '1 teaspoon sugar', '4 garlic cloves, finely chopped (2 tablespoons)', '1/2 teaspoon dried hot red pepper flakes', '1/3 cup extra-virgin olive oil', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '1 oz finely grated Parmigiano-Reggiano (1/2 cup)', 'Accompaniment: finely grated Parmigiano-Reggiano']

Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot of boiling salted water , uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl. Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente). Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute. Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese. Serve immediately.

red-wine-spaghetti-with-broccoli-232801

['1 3/4 lb broccoli, thick stems discarded', '1 lb spaghetti', '1 (750-ml) bottle red wine (preferably Zinfandel)', '1 teaspoon sugar', '4 garlic cloves, finely chopped (2 tablespoons)', '1/2 teaspoon dried hot red pepper flakes', '1/3 cup extra-virgin olive oil', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '1 oz finely grated Parmigiano-Reggiano (1/2 cup)', 'Accompaniment: finely grated Parmigiano-Reggiano']

Creamy White Polenta with Mushrooms and Mascarpone

['4 1/2 cups water', '1 cup coarse stone-ground white grits (preferably organic)', '1/4 cup heavy cream', '2 tablespoons finely grated Parmigiano-Reggiano', '1 teaspoon salt', '1/4 teaspoon black pepper', '1 lb assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog', '3 tablespoons extra-virgin olive oil', '1 garlic clove, smashed', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/4 cup water', '3 tablespoons cold unsalted butter', '1 1/2 tablespoons fresh lemon juice', '1 tablespoon chopped fresh flat-leaf parsley', '1/2 cup mascarpone', '2 tablespoons finely grated Parmigiano-Reggiano']

Bring water to a simmer in a 3- to 4-quart heavy saucepan. Add grits in a slow stream, whisking until incorporated. Simmer, stirring occasionally with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 30 minutes. (Grits will have a loose, risotto-like consistency.) Remove from heat and stir in cream, cheese, salt, and pepper. Keep warm, covered. If using porcini, halve if large, then slice lengthwise into 1/4-inch-thick slices. If using oysters, trim spongy base if necessary and slice caps into 1/2-inch-wide strips. If using chanterelles, leave small mushrooms whole, halve if medium, and quarter if large. If using lobsters, cut into 1/2-inch pieces. If using hedgehogs, trim base of stems and halve caps if large. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms, garlic, salt, and pepper, stirring occasionally, until mushrooms are golden and any liquid they give off is evaporated, 6 to 8 minutes. Add water, butter, lemon juice, and parsley and heat, swirling skillet, until butter melts and liquid forms a sauce. Top each serving of polenta with mushrooms and mascarpone. Serve immediately (polenta stiffens as it cools), sprinkled with Parmigiano-Reggiano.

creamy-white-polenta-with-mushrooms-and-mascarpone-232782

['4 1/2 cups water', '1 cup coarse stone-ground white grits (preferably organic)', '1/4 cup heavy cream', '2 tablespoons finely grated Parmigiano-Reggiano', '1 teaspoon salt', '1/4 teaspoon black pepper', '1 lb assorted fresh exotic mushrooms such as porcini, oyster, chanterelle, lobster, and hedgehog', '3 tablespoons extra-virgin olive oil', '1 garlic clove, smashed', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/4 cup water', '3 tablespoons cold unsalted butter', '1 1/2 tablespoons fresh lemon juice', '1 tablespoon chopped fresh flat-leaf parsley', '1/2 cup mascarpone', '2 tablespoons finely grated Parmigiano-Reggiano']

Apple-Raisin Crumble with Orange Ice Cream

['14 tablespoons (1 3/4 sticks) unsalted butter, room temperature', '6 tablespoons plus 5 tablespoons (packed) golden brown sugar', '1 1/3 cups all-purpose flour', '1/2 cup cornstarch', '1/4 teaspoon ground cloves', '1/8 teaspoon salt', '2 pounds medium-size Golden Delicious apples (about 5), peeled, cored, cut into 1/4-inch-thick slices', '3/4 cup raisins', '2 tablespoons orange juice', 'Orange Ice Cream']

Preheat oven to 325°F. Using electric mixer, beat butter and 6 tablespoons sugar in medium bowl until fluffy. Beat in flour, cornstarch, cloves, and salt. Using fingertips, press shortbread topping until moist clumps form. Toss apples, raisins, remaining 5 tablespoons sugar, and orange juice in large bowl, separating apple slices to coat evenly. Transfer filling to 11x7x2-inch glass baking dish; scatter topping over. Press to compact slightly. Bake crumble until apples are tender and topping is golden brown, about 1 hour 5 minutes. Serve warm with Orange Ice Cream.

apple-raisin-crumble-with-orange-ice-cream-232890

['14 tablespoons (1 3/4 sticks) unsalted butter, room temperature', '6 tablespoons plus 5 tablespoons (packed) golden brown sugar', '1 1/3 cups all-purpose flour', '1/2 cup cornstarch', '1/4 teaspoon ground cloves', '1/8 teaspoon salt', '2 pounds medium-size Golden Delicious apples (about 5), peeled, cored, cut into 1/4-inch-thick slices', '3/4 cup raisins', '2 tablespoons orange juice', 'Orange Ice Cream']

Bourride with Lemon Aïoli

['Lemon Aioli', '1/4 cup fresh lemon juice', '1/2 teaspoon (generous) saffron threads, crushed', '1/4 cup extra-virgin olive oil', '5 cups chopped leeks (white and pale green parts only; about 4 large)', '2 large fennel bulbs, trimmed, diced', '2 large carrots, peeled, diced', '4 Turkish bay leaves', '3 tablespoons 1 X 1/16-inch strips orange peel (orange part only)', '5 1/2 cups bottled clam juice or fish stock', '4 pounds halibut fillets, cut into 2-inch chunks', '4 large egg yolks', 'Fresh chervil sprigs (optional)']

Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli. Mix lemon juice and saffron in small bowl; set aside. Heat oil in large pot over medium heat. Add leeks, fennel, and carrots; sauté 10 minutes. Stir in bay leaves and orange peel, then clam juice and lemon-saffron mixture. Bring to boil over medium-high heat. Add fish; reduce heat to medium. Simmer until fish is opaque in center, occasionally spooning liquid over fish to submerge if necessary, about 8 minutes. Using slotted spoon, transfer fish to large bowl; cover. Boil liquid in pot 10 minutes to reduce slightly. Whisk 1/2 cup reduced liquid into bowl with 1 1/3 cups aioli, then whisk in egg yolks. Return yolk-aioli mixture to remaining liquid in pot. Using wooden spoon, stir constantly over medium-low heat until sauce thickens slightly, about 7 minutes (do not boil). Remove from heat. Season with salt and pepper. Stir fish and any accumulated juices into hot sauce in pot; let stand until fish is heated through, about 5 minutes. Divide bourride among 8 shallow bowls. Garnish with chervil sprigs, if desired. Serve remaining aioli alongside.

bourride-with-lemon-aioli-232867

['Lemon Aioli', '1/4 cup fresh lemon juice', '1/2 teaspoon (generous) saffron threads, crushed', '1/4 cup extra-virgin olive oil', '5 cups chopped leeks (white and pale green parts only; about 4 large)', '2 large fennel bulbs, trimmed, diced', '2 large carrots, peeled, diced', '4 Turkish bay leaves', '3 tablespoons 1 X 1/16-inch strips orange peel (orange part only)', '5 1/2 cups bottled clam juice or fish stock', '4 pounds halibut fillets, cut into 2-inch chunks', '4 large egg yolks', 'Fresh chervil sprigs (optional)']

Curried Okra with Chickpeas and Tomatoes

['1 1/4 lb small fresh okra, left untrimmed, or 2 (10-oz) packages frozen whole okra (not thawed)', '1 1/2 tablespoons vegetable oil', '1 medium onion, chopped', '2 garlic cloves, finely chopped', '4 teaspoons finely chopped peeled fresh ginger', '2 teaspoons curry powder', '1 (14- to 15-oz) can whole tomatoes in juice, tomatoes chopped, reserving juice', '1 (19-oz) can chickpeas, drained and rinsed (2 cups)', '2/3 cup water', '3/4 teaspoon salt', '1/4 teaspoon black pepper', 'Accompaniment: cinnamon-spiced rice or basmati rice']

If using fresh okra, trim, leaving tops intact, being careful not to cut into pods. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.

curried-okra-with-chickpeas-and-tomatoes-232795

['1 1/4 lb small fresh okra, left untrimmed, or 2 (10-oz) packages frozen whole okra (not thawed)', '1 1/2 tablespoons vegetable oil', '1 medium onion, chopped', '2 garlic cloves, finely chopped', '4 teaspoons finely chopped peeled fresh ginger', '2 teaspoons curry powder', '1 (14- to 15-oz) can whole tomatoes in juice, tomatoes chopped, reserving juice', '1 (19-oz) can chickpeas, drained and rinsed (2 cups)', '2/3 cup water', '3/4 teaspoon salt', '1/4 teaspoon black pepper', 'Accompaniment: cinnamon-spiced rice or basmati rice']

Eggplant and Veal Pastitsio

['1 (1 1/4-lb) eggplant, trimmed and cut into 1-inch pieces', '1 teaspoon salt', '2 tablespoons extra-virgin olive oil', '6 cups chopped braised veal shanks with sauce, reheated to warm', '3 cups short tubular pasta (about 10 oz) such as cellentani', '3 cups whole milk', '1 large garlic clove, smashed', '3 tablespoons unsalted butter', '3 tablespoons all-purpose flour', '7 oz crumbled feta (1 1/2 cups)', '3 large eggs, lightly beaten', 'a 3- to 3 1/2-qt (13- by 9-inch) shallow baking dish or casserole']

Put oven rack in middle position and preheat oven to 425°F. Toss eggplant with salt in a colander set over a bowl and let drain 30 minutes. Rinse eggplant, then squeeze handfuls of it to extract bitter liquid. Toss eggplant with oil in a bowl, then spread in 1 layer in a large shallow baking pan. Roast, stirring once, until tender and lightly browned, about 25 minutes. Stir into meat mixture and spread in baking dish. Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes, then drain. Bring milk and garlic to a simmer in a 2-quart heavy saucepan. Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then add flour, and cook roux, whisking, 1 minute. Add hot milk mixture in a fast stream, whisking vigorously to prevent lumps, and simmer béchamel, whisking occasionally, until thickened, 3 to 5 minutes. Discard garlic. Remove from heat and stir in feta and salt and pepper to taste, then whisk gradually into eggs in a large bowl. Stir in pasta, then spread evenly over meat mixture. Bake pastitsio until bubbling and golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.

eggplant-and-veal-pastitsio-232796

['1 (1 1/4-lb) eggplant, trimmed and cut into 1-inch pieces', '1 teaspoon salt', '2 tablespoons extra-virgin olive oil', '6 cups chopped braised veal shanks with sauce, reheated to warm', '3 cups short tubular pasta (about 10 oz) such as cellentani', '3 cups whole milk', '1 large garlic clove, smashed', '3 tablespoons unsalted butter', '3 tablespoons all-purpose flour', '7 oz crumbled feta (1 1/2 cups)', '3 large eggs, lightly beaten', 'a 3- to 3 1/2-qt (13- by 9-inch) shallow baking dish or casserole']

Apple Pie with Whisky-Soaked Cherries

['2 cups all-purpose flour', '3/4 cup powdered sugar', '1 1/2 teaspoons baking powder', '1/2 teaspoon salt', '3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes', '1/4 cup (or more) ice water', '1 cup dried tart cherries', '2 tablespoons Scotch whisky', '3 to 3 1/2 pounds medium-size Golden Delicious apples (about 8), peeled, halved, cored, thinly sliced', '1/2 cup (packed) golden brown sugar', '2 teaspoons ground cinnamon', '1 tablespoon whipping cream beaten with 1 tablespoon sugar (for glaze)', 'Heavy cream or vanilla ice cream']

Blend first 4 ingredients in processor 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add 1/4 cup ice water. Blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide in half. Shape into disks. Wrap in plastic and chill 1 hour. Position rack in bottom third of oven and preheat to 375°F. Mix cherries and whisky in small bowl. Let stand 30 minutes, stirring occasionally. Stir apples, sugar, and cinnamon in large bowl. Fold in cherry mixture. Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Mound filling in crust (filling will be high). Roll out remaining dough disk to 13-inch round and drape over pie. Fold top and bottom overhangs together to seal. Crimp edge of crust decoratively. Brush glaze over top of crust, but not crust edge. Cut several small slits in top crust. Bake pie 10 minutes. Cover crust edge with foil and bake until apples are tender, about 50 minutes longer. Cool pie 30 minutes. Serve warm or at room temperature with cream or vanilla ice cream.

apple-pie-with-whisky-soaked-cherries-232899

['2 cups all-purpose flour', '3/4 cup powdered sugar', '1 1/2 teaspoons baking powder', '1/2 teaspoon salt', '3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes', '1/4 cup (or more) ice water', '1 cup dried tart cherries', '2 tablespoons Scotch whisky', '3 to 3 1/2 pounds medium-size Golden Delicious apples (about 8), peeled, halved, cored, thinly sliced', '1/2 cup (packed) golden brown sugar', '2 teaspoons ground cinnamon', '1 tablespoon whipping cream beaten with 1 tablespoon sugar (for glaze)', 'Heavy cream or vanilla ice cream']

Parmesan-Stuffed Dates Wrapped in Bacon

['18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)', '18 pitted dates (preferably Medjool)', '6 bacon slices, cut crosswise into thirds', '18 wooden picks']

Put oven rack in middle position and preheat oven to 450°F. Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan. Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.

parmesan-stuffed-dates-wrapped-in-bacon-232778

['18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)', '18 pitted dates (preferably Medjool)', '6 bacon slices, cut crosswise into thirds', '18 wooden picks']

Roast Chicken Dinner

["1 (3- to 3 1/2-lb) chicken, quartered (see cooks' note, below) and wing tips discarded", '2 tablespoons olive oil', '2 1/4 teaspoons salt', '1 3/4 teaspoons black pepper', '1 lb boiling potatoes, cut into 1-inch wedges', '2 zucchini (1 lb total), quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths', '1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices', '1/2 cup reduced-sodium chicken broth', '1 tablespoon fresh lemon juice', 'Garnish: lemon wedges', 'a large roasting pan (17 by 12 inches)']

Put oven rack in upper third of oven and preheat oven to 500°F. Pat chicken dry, then toss with 1 tablespoon oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in roasting pan, leaving a 2-inch border around edges of pan. Toss potatoes, zucchini, and onion with remaining tablespoon oil, remaining teaspoon salt, and remaining 3/4 teaspoon pepper in same bowl, then spread in 1 layer around chicken, arranging zucchini skin sides up. Stir together broth and lemon juice and pour into pan around chicken and vegetables. Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes. Remove pan from oven and preheat broiler. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.

roast-chicken-dinner-232787

['"1 (3- to 3 1/2-lb) chicken, quartered (see cooks note, below) and wing tips discarded", 2 tablespoons olive oil', '2 1/4 teaspoons salt', '1 3/4 teaspoons black pepper', '1 lb boiling potatoes, cut into 1-inch wedges', '2 zucchini (1 lb total), quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths', '1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices', '1/2 cup reduced-sodium chicken broth', '1 tablespoon fresh lemon juice', 'Garnish: lemon wedges', 'a large roasting pan (17 by 12 inches)']

Double-Corn Fritters With Dungeness Crab Crème Fraîche

['2/3 cup yellow cornmeal', '3 tablespoons all-purpose flour', '1 teaspoon sugar', '1/8 teaspoon baking soda', '1/8 teaspoon salt', '1/2 cup buttermilk', '1 large egg', '2/3 cup fresh corn kernels', '1/2 cup diced red onion', '1/2 cup diced red bell pepper', 'Corn oil (for frying)', '6 ounces Dungeness crabmeat, picked over, patted dry, flaked', '1/2 cup crème fraîche or sour cream', '1/4 cup finely chopped fresh chives plus additional chives for garnish', '1/4 teaspoon ground white pepper', 'Pinch of cayenne pepper']

Mix first 5 ingredients in medium bowl. Whisk buttermilk and egg in small bowl to blend. Stir egg mixture into dry ingredients, then stir in corn kernels, onion, and bell pepper (do not overmix). Pour enough oil into large skillet to coat bottom. Heat oil over medium heat. Working in batches, drop 1 scant tablespoon batter for each fritter into hot skillet; spread each to 2-inch round. Fry until golden, about 2 minutes per side. Transfer to baking sheet. (Can be made ahead. Let stand at room temperature up to 2 hours or cover and chill overnight. Bake uncovered in 350°F oven until heated through, 6 to 8 minutes.) Place crabmeat in medium bowl. Fold in crème fraîche, 1/4 cup chives, white pepper, and cayenne. Season with salt. (Can be made 2 hours ahead. Cover; chill. Stir before using.) Arrange warm fritters on platter. Top with crab mixture and garnish with additional chives.

double-corn-fritters-with-dungeness-crab-creme-fraiche-232862

['2/3 cup yellow cornmeal', '3 tablespoons all-purpose flour', '1 teaspoon sugar', '1/8 teaspoon baking soda', '1/8 teaspoon salt', '1/2 cup buttermilk', '1 large egg', '2/3 cup fresh corn kernels', '1/2 cup diced red onion', '1/2 cup diced red bell pepper', 'Corn oil (for frying)', '6 ounces Dungeness crabmeat, picked over, patted dry, flaked', '1/2 cup crème fraîche or sour cream', '1/4 cup finely chopped fresh chives plus additional chives for garnish', '1/4 teaspoon ground white pepper', 'Pinch of cayenne pepper']

Butter Rum Caramels

['Vegetable oil for greasing', '2 cups packed light brown sugar (14 oz)', '1 cup heavy cream', '1/2 stick (1/4 cup) unsalted butter', '1/4 teaspoon salt', '1/4 cup plus 1 teaspoon dark rum', '1/4 teaspoon vanilla', 'parchment paper; a candy or deep-fat thermometer']

Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment. Bring brown sugar, cream, butter, salt, and 1/4 cup rum to a boil in a 3- to 4-quart heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248°F (firm-ball stage), about 15 minutes. Remove from heat and stir in vanilla and remaining teaspoon rum. Pour into baking pan and cool completely until firm, 1 to 2 hours. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.

butter-rum-caramels-232817

['Vegetable oil for greasing', '2 cups packed light brown sugar (14 oz)', '1 cup heavy cream', '1/2 stick (1/4 cup) unsalted butter', '1/4 teaspoon salt', '1/4 cup plus 1 teaspoon dark rum', '1/4 teaspoon vanilla', 'parchment paper; a candy or deep-fat thermometer']

Almond-Crusted Shrimp Cakes with Lemon Soy Mayonnaise

['3/4 cup mayonnaise', '1 1/2 teaspoons soy sauce', '1/2 teaspoon finely grated fresh lemon zest', '1 teaspoon fresh lemon juice', '1/4 teaspoon hot sauce, or to taste', '1 bacon slice, chopped', '3/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined', '1 slice firm white sandwich bread', '1/4 cup milk', '1/2 cup chopped scallions (about 4)', '2 tablespoons chopped fresh cilantro', '2 teaspoons cornstarch', '3/4 teaspoon salt', '1/2 teaspoon sugar', '1/4 teaspoon black pepper', '2 cups sliced almonds (6 oz)', '3 tablespoons vegetable oil', 'Garnish: lemon wedges and fresh cilantro leaves']

Stir together all mayonnaise ingredients in a small bowl. Chill until ready to serve. Pulse chopped bacon in food processor until finely chopped. Pat shrimp dry, then add to bacon and pulse just until shrimp is coarsely chopped (do not purée). Soak bread in milk in a shallow bowl until very soft, about 30 seconds. Add wet bread to shrimp mixture, discarding any remaining milk, and pulse until just combined. Transfer shrimp mixture to a bowl, then stir in scallions, cilantro, cornstarch, salt, sugar, and pepper until combined well. Spread almonds on a large plate. Using a 1/4-cup measure, drop 1 mound of shrimp mixture onto almonds. Sprinkle almonds over shrimp mound to coat, gently pressing to form a (3 1/2-inch) cake (1/3 inch thick). Transfer cake to a wax-paper-lined baking sheet. Make 7 more cakes in same manner, transferring to baking sheet. Discard any remaining almonds. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 4 cakes, turning over once and rotating for even browning, until almonds are golden and cakes are just cooked through, 4 to 6 minutes total. Transfer to a paper-towel-lined plate and keep warm, loosely covered with foil. Discard any almonds left in skillet, then add remaining tablespoon oil and cook remaining 4 cakes in same manner. Serve warm, with lemon soy mayonnaise.

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['3/4 cup mayonnaise', '1 1/2 teaspoons soy sauce', '1/2 teaspoon finely grated fresh lemon zest', '1 teaspoon fresh lemon juice', '1/4 teaspoon hot sauce, or to taste', '1 bacon slice, chopped', '3/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined', '1 slice firm white sandwich bread', '1/4 cup milk', '1/2 cup chopped scallions (about 4)', '2 tablespoons chopped fresh cilantro', '2 teaspoons cornstarch', '3/4 teaspoon salt', '1/2 teaspoon sugar', '1/4 teaspoon black pepper', '2 cups sliced almonds (6 oz)', '3 tablespoons vegetable oil', 'Garnish: lemon wedges and fresh cilantro leaves']

Cinnamon-Spiced Rice

['1 medium onion, chopped', '3 garlic cloves, chopped', '3/4 teaspoon cumin seeds', '1 (2 1/2- to 3-inch) cinnamon stick', '2 tablespoons olive oil', '1 1/2 cups long-grain white rice', '2 1/4 cups reduced-sodium chicken broth', '3/4 teaspoon sugar', '3/4 teaspoon black pepper', '1 teaspoon salt']

Cook onion, garlic, cumin seeds, and cinnamon stick in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until onion is beginning to soften, about 3 minutes. Add rice and cook, stirring, until grains become slightly translucent, about 2 minutes. Stir in broth, sugar, pepper, and salt and bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and discard cinnamon stick if desired.

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['1 medium onion, chopped', '3 garlic cloves, chopped', '3/4 teaspoon cumin seeds', '1 (2 1/2- to 3-inch) cinnamon stick', '2 tablespoons olive oil', '1 1/2 cups long-grain white rice', '2 1/4 cups reduced-sodium chicken broth', '3/4 teaspoon sugar', '3/4 teaspoon black pepper', '1 teaspoon salt']

Cheese Blintzes with Blueberry Sauce

['1 1/2 cups whole milk', '6 large eggs', '1 1/2 cups all-purpose flour', '3/8 teaspoon salt', '2 tablespoons butter, melted', '1 1/2 cups (12 ounces) farmer cheese', '1/2 cup (4 ounces) large-curd cottage cheese (4% milk fat)', '1 egg yolk', '1 tablespoon unsalted butter, melted', '1 tablespoon sugar', 'salt', '4 1/2 cups fresh blueberries (from 5 half-pint containers, picked over)', '3/4 cup sugar', '1 1/2 teaspoons cornstarch', '4 tablespoons butter', 'Iron skillet or crêpe pan', 'Flexible metal or plastic spatula']

In blender, combine milk and eggs. Add flour and salt and blend at low speed until smooth, less than 1 minute. Let batter stand 1/2 hour. Have ready large plate or platter. Place skillet over moderately high heat, brush lightly with some melted butter, and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into pan, tilting to spread into thin, even layer. Cook until crêpe begins to "blister," edges curl slightly away from skillet, and underside is lightly browned, about 1 to 2 minutes. Use flexible spatula to flip crêpe out of skillet and onto plate, cooked side up. Repeat with remaining batter, brushing skillet lightly with melted butter before cooking each crêpe. Stack crêpes, cooked side down, on plate and let cool. In large bowl, mash together farmer and cottage cheeses until blended. Add egg yolk, melted butter, sugar, and salt, and mix until combined. Place 1 crêpe, cooked side up, on a plate. Place 2 tablespoons filling in center, and fold up bottom to cover filling. Fold down top, then flip over and fold in sides. Flip over again and place on a large plate. Repeat with remaining crêpes and filling. (Can be made up to 1 day ahead; cover and chill until ready to fry.) In large saucepan, combine 3 cups blueberries, sugar, and cornstarch. Set over moderately low heat and stir gently until sugar dissolves. Raise heat to moderately high and boil, stirring occasionally, 3 minutes. Remove from heat and gently stir in remaining blueberries. Heat 1 tablespoon butter in iron skillet over moderately high heat. Add 3 blintzes and fry until golden brown on both sides, about 1 to 2 minutes per side. Repeat with remaining blintzes. Serve hot with sauce.

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['1 1/2 cups whole milk', '6 large eggs', '1 1/2 cups all-purpose flour', '3/8 teaspoon salt', '2 tablespoons butter, melted', '1 1/2 cups (12 ounces) farmer cheese', '1/2 cup (4 ounces) large-curd cottage cheese (4% milk fat)', '1 egg yolk', '1 tablespoon unsalted butter, melted', '1 tablespoon sugar', 'salt', '4 1/2 cups fresh blueberries (from 5 half-pint containers, picked over)', '3/4 cup sugar', '1 1/2 teaspoons cornstarch', '4 tablespoons butter', 'Iron skillet or crêpe pan', 'Flexible metal or plastic spatula']

Shrimp Cakes with Chili-Lime Cream Sauce

['16 uncooked large shrimp (about 1 pound), peeled, deveined', '1 large egg', '1 green onion, sliced', '2 tablespoons fresh lemon juice', '1 tablespoon Dijon mustard', '1 tablespoon minced fresh cilantro', '1/2 teaspoon hot pepper sauce', '1/2 teaspoon salt', 'Pinch of ground black pepper', '2 cups panko (Japanese breadcrumbs)', '2 tablespoons (or more) peanut oil', 'Chili-Lime Cream Sauce']

Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.) Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes. Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

shrimp-cakes-with-chili-lime-cream-sauce-232743

['16 uncooked large shrimp (about 1 pound), peeled, deveined', '1 large egg', '1 green onion, sliced', '2 tablespoons fresh lemon juice', '1 tablespoon Dijon mustard', '1 tablespoon minced fresh cilantro', '1/2 teaspoon hot pepper sauce', '1/2 teaspoon salt', 'Pinch of ground black pepper', '2 cups panko (Japanese breadcrumbs)', '2 tablespoons (or more) peanut oil', 'Chili-Lime Cream Sauce']

Ti Punch

['1 lime', '1 teaspoon sugar cane syrup (or 2 teaspoons raw sugar)', '6 ounces white (un-aged) rhum agricole (see note)', 'Crushed ice']

Stand lime on end and cut thin, half-dollar-size slice (mostly peel) off one side. Repeat with 3 remaining sides. Set slices aside. Into each of four 9-ounce short glasses, squeeze a few drops juice from remaining lime. Add 1/4 teaspoon sugar cane syrup (or 1/2 teaspoon raw sugar) to each glass and stir. Add rhum to taste, about 1 1/2 ounces per glass. Stir, add crushed ice and lime slices, stir again, and serve. As the ice melts, the flavors blossom.

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['1 lime', '1 teaspoon sugar cane syrup (or 2 teaspoons raw sugar)', '6 ounces white (un-aged) rhum agricole (see note)', 'Crushed ice']

Lemon-Scented Ricotta and Mascarpone Cream Puffs

['3/4 cup whole milk', '6 tablespoons (3/4 stick) unsalted butter, diced', '1 tablespoon sugar', 'Pinch of salt', '3/4 cup all purpose flour', '4 large eggs', 'Vegetable oil (for frying)', '1 cup whole-milk ricotta cheese', '1/3 cup mascarpone cheese', '3/4 cup powdered sugar, divided', '1/2 teaspoon finely grated lemon peel']

Bring milk, butter, 1 tablespoon sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until butter melts. Add flour; stir until batter is smooth and forms ball, about 1 minute. Remove from heat and whisk in eggs, 1 at a time. Add enough oil to heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, drop 1 tablespoon batter into oil for each cream puff. Fry until golden brown and puffed, about 5 minutes per batch. Using slotted spoon, transfer cream puffs to paper towels to drain. (Can be made 6 hours ahead. Let stand at room temperature.) Blend ricotta cheese, mascarpone cheese, 1/4 cup powdered sugar, and lemon peel in medium bowl for filling. Cut cream puffs in half horizontally. Spoon 1 rounded teaspoon filling into bottoms; cover with tops. Arrange on platter. Sprinkle with remaining 1/2 cup powdered sugar.

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['3/4 cup whole milk', '6 tablespoons (3/4 stick) unsalted butter, diced', '1 tablespoon sugar', 'Pinch of salt', '3/4 cup all purpose flour', '4 large eggs', 'Vegetable oil (for frying)', '1 cup whole-milk ricotta cheese', '1/3 cup mascarpone cheese', '3/4 cup powdered sugar, divided', '1/2 teaspoon finely grated lemon peel']

Yellow Rice

['2 teaspoons vegetable oil', '2 tablespoons chopped shallot', '1 garlic clove, chopped', '1 1/2 cups jasmine rice or basmati rice, well rinsed', '2 1/4 cups low-salt chicken broth', '1 teaspoon (scant) salt', '1/2 teaspoon (scant) turmeric']

Heat oil in heavy medium saucepan over medium-high heat. Add shallot and garlic; saute until just beginning to brown, about 2 minutes. Add rice, broth, salt, and turmeric. Bring rice to boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes.

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['2 teaspoons vegetable oil', '2 tablespoons chopped shallot', '1 garlic clove, chopped', '1 1/2 cups jasmine rice or basmati rice, well rinsed', '2 1/4 cups low-salt chicken broth', '1 teaspoon (scant) salt', '1/2 teaspoon (scant) turmeric']

Pasta with Anchovies, Currants, Fennel, and Pine Nuts

['1/2 cup extra-virgin olive oil', '8 anchovy fillets', '1 large onion, very thinly sliced', '1 large fresh fennel bulb, trimmed, halved, very thinly sliced', '1/4 teaspoon dried crushed red pepper', '2 plum tomatoes, chopped', '1/4 cup pine nuts', '1/4 cup dried currants', '3/4 pound perciatelli (thick hollow spaghetti) or linguine', '1/4 teaspoon saffron threads', '1 cup fresh breadcrumbs, toasted']

Heat oil in large skillet over medium heat. Add anchovies; mash with back of fork. Add onion, fennel, and red pepper. Sauté vegetables until tender, about 5 minutes. Add tomatoes, pine nuts, and currants. Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Add saffron to reserved liquid and stir to dissolve. Return pasta and saffron water to pot. Add tomato mixture; toss over low heat until sauce coats pasta. Mix in breadcrumbs and transfer to bowl.

pasta-with-anchovies-currants-fennel-and-pine-nuts-232702

['1/2 cup extra-virgin olive oil', '8 anchovy fillets', '1 large onion, very thinly sliced', '1 large fresh fennel bulb, trimmed, halved, very thinly sliced', '1/4 teaspoon dried crushed red pepper', '2 plum tomatoes, chopped', '1/4 cup pine nuts', '1/4 cup dried currants', '3/4 pound perciatelli (thick hollow spaghetti) or linguine', '1/4 teaspoon saffron threads', '1 cup fresh breadcrumbs', 'toasted']

Roasted Lemongrass Chicken

['1/4 cup plus 1 tablespoon canola oil or vegetable oil', '5 tablespoons fish sauce (such as nuoc nam or nam pla),* divided', '2 tablespoons sugar, divided', '2 tablespoons chopped shallot', '2 tablespoons oyster sauce*', '2 fresh lemongrass stalks,** tough outer leaves removed, 4 inches of thick end finely chopped', '1 teaspoon chili-garlic sauce*', '1 garlic clove, chopped', '1/2 teaspoon ground black pepper', '1 3-pound chicken, quartered', '1/2 cup water', '1 tablespoon fresh lime juice']

Preheat oven to 350°F. Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate at room temperature 1 hour. Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 25 minutes. Transfer chicken to plate. Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices. *Available in the Asian foods section of many supermarkets and at Asian markets. **Available in the produce section of many supermarkets and at Asian markets.

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['1/4 cup plus 1 tablespoon canola oil or vegetable oil', '5 tablespoons fish sauce (such as nuoc nam or nam pla),* divided', '2 tablespoons sugar, divided', '2 tablespoons chopped shallot', '2 tablespoons oyster sauce*', '2 fresh lemongrass stalks,** tough outer leaves removed, 4 inches of thick end finely chopped', '1 teaspoon chili-garlic sauce*', '1 garlic clove, chopped', '1/2 teaspoon ground black pepper', '1 3-pound chicken, quartered', '1/2 cup water', '1 tablespoon fresh lime juice']

Drunken Noodles

['2 14-ounce packages 1/4-inch-wide flat rice noodles*', '1/4 cup vegetable oil', '12 garlic cloves, chopped', '1/4 cup chopped fresh Thai chiles*', '1 1/2 pounds ground chicken', '1/4 cup fish sauce (nam pla or nuoc nam)*', '1/4 cup black soy sauce*', '1/4 cup Golden Mountain sauce* or light soy sauce', '1 tablespoon sugar', '4 large plum tomatoes, each cut into 6 wedges', '4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips', '1/2 cup fresh Thai basil leaves* or regular basil leaves']

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain. Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve. *Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.

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['2 14-ounce packages 1/4-inch-wide flat rice noodles*', '1/4 cup vegetable oil', '12 garlic cloves, chopped', '1/4 cup chopped fresh Thai chiles*', '1 1/2 pounds ground chicken', '1/4 cup fish sauce (nam pla or nuoc nam)*', '1/4 cup black soy sauce*', '1/4 cup Golden Mountain sauce* or light soy sauce', '1 tablespoon sugar', '4 large plum tomatoes, each cut into 6 wedges', '4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips', '1/2 cup fresh Thai basil leaves* or regular basil leaves']

Rabbit étouffée with Baked Cheese Grits

['8 ounces bacon, chopped', '2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces, or 3 1/2 pounds chicken thighs', '1 tablespoon butter', '1 large red onion, chopped', '2 carrots, peeled, chopped', '2 celery stalks, chopped', '6 garlic cloves, chopped', '6 large fresh thyme sprigs', '2 bay leaves', '2 cups dry red wine', '3 cups low-salt chicken broth', '2 cups canned crushed tomatoes with added puree', 'Baked Cheese Grits']

Preheat oven to 350°F. Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels. Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.

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['8 ounces bacon, chopped', '2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces, or 3 1/2 pounds chicken thighs', '1 tablespoon butter', '1 large red onion, chopped', '2 carrots, peeled, chopped', '2 celery stalks, chopped', '6 garlic cloves, chopped', '6 large fresh thyme sprigs', '2 bay leaves', '2 cups dry red wine', '3 cups low-salt chicken broth', '2 cups canned crushed tomatoes with added puree', 'Baked Cheese Grits']

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

['1/4 cup (1/2 stick) butter, room temperature', '2 teaspoons chopped fresh parsley', '1 garlic clove, minced', '1/2 teaspoon ground mixed peppercorns, plus more for sprinkling', '1/2 teaspoon (packed) grated lemon peel', '1 tablespoon olive oil', '4 1-inch-thick swordfish fillets (about 6 ounces each)']

Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt. Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

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['1/4 cup (1/2 stick) butter, room temperature', '2 teaspoons chopped fresh parsley', '1 garlic clove, minced', '1/2 teaspoon ground mixed peppercorns, plus more for sprinkling', '1/2 teaspoon (packed) grated lemon peel', '1 tablespoon olive oil', '4 1-inch-thick swordfish fillets (about 6 ounces each)']

Poached Oysters in Fennel-Saffron Soup

['2 tablespoons (1/4 stick) unsalted butter', '2 medium fennel bulbs, trimmed, each cut lengthwise into 6 wedges', '1 cup water', '1 tablespoon olive oil', '3 garlic cloves, chopped', '1/8 teaspoon crumbled saffron threads', '4 8-ounce bottles clam juice', '1 cup whipping cream', '3 tablespoons Pernod or other anise-flavored liqueur', '3 cups freshly shucked oysters or three 8-ounce jars shucked oysters']

Melt butter in heavy medium skillet over medium heat. Add fennel and sauté until golden, about 10 minutes. Add 1 cup water; cover and cook until fennel is very tender, about 20 minutes. Puree fennel mixture in processor. Set aside. Heat oil in heavy large saucepan over medium heat. Add garlic and saffron; sauté 1 minute. Add clam juice, cream, and Pernod and bring to simmer. Add fennel puree and bring to simmer. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Simmer before continuing.) Add oysters with their liquor to cream mixture and stir to heat through. Ladle soup into bowls.

poached-oysters-in-fennel-saffron-soup-232691

['2 tablespoons (1/4 stick) unsalted butter', '2 medium fennel bulbs, trimmed, each cut lengthwise into 6 wedges', '1 cup water', '1 tablespoon olive oil', '3 garlic cloves, chopped', '1/8 teaspoon crumbled saffron threads', '4 8-ounce bottles clam juice', '1 cup whipping cream', '3 tablespoons Pernod or other anise-flavored liqueur', '3 cups freshly shucked oysters or three 8-ounce jars shucked oysters']

Mulligatawny Soup

['1/4 cup vegetable oil', '3 cups chopped onions (about 1 pound)', '5 garlic cloves, chopped', '1 1/2 tablespoons garam masala', '1 1/2 teaspoons ground coriander', '1 teaspoon turmeric', '1/2 teaspoon cayenne pepper', '2 bay leaves', '2 cups dried red lentils', '8 cups low-salt chicken broth', '2 cups diced cooked chicken', '1 cup canned unsweetened coconut milk', '3 tablespoons fresh lemon juice', '2 cups cooked basmati rice', 'Lemon wedges']

Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper. Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

mulligatawny-soup-232690

['1/4 cup vegetable oil', '3 cups chopped onions (about 1 pound)', '5 garlic cloves, chopped', '1 1/2 tablespoons garam masala', '1 1/2 teaspoons ground coriander', '1 teaspoon turmeric', '1/2 teaspoon cayenne pepper', '2 bay leaves', '2 cups dried red lentils', '8 cups low-salt chicken broth', '2 cups diced cooked chicken', '1 cup canned unsweetened coconut milk', '3 tablespoons fresh lemon juice', '2 cups cooked basmati rice', 'Lemon wedges']

Roasted Red Pepper with Feta Dip

['4 red bell peppers', '1/4 cup extra-virgin olive oil', '2 garlic cloves, peeled', '2 cups crumbled feta cheese']

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.

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['4 red bell peppers', '1/4 cup extra-virgin olive oil', '2 garlic cloves, peeled', '2 cups crumbled feta cheese']

Preserved Lemon Dip

['6 tablespoons red wine vinegar', '6 garlic cloves, minced', '3 tablespoons minced fresh Italian parsley', '2 tablespoons minced anchovies', '2 tablespoons minced cornichons', '2 tablespoons harissa paste', 'Peel from 1 preserved lemon, rinsed, minced (about 1/4 cup)', '1 teaspoon salt', '1 1/4 cups vegetable oil', '1 cup olive oil']

Whisk first 8 ingredients in large bowl. Gradually whisk in both oils. Chill at least 2 hours or up to 2 weeks. Rewhisk before serving. Harissa paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chili sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores. If unavailable, substitute a mixture of 1/4 cup grated lemon peel, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt (let stand at room temperature for an hour before using).

preserved-lemon-dip-232688

['6 tablespoons red wine vinegar', '6 garlic cloves, minced', '3 tablespoons minced fresh Italian parsley', '2 tablespoons minced anchovies', '2 tablespoons minced cornichons', '2 tablespoons harissa paste', 'Peel from 1 preserved lemon, rinsed, minced (about 1/4 cup)', '1 teaspoon salt', '1 1/4 cups vegetable oil', '1 cup olive oil']

Honeydew and Prosciutto with Greens and Mint Vinaigrette

['1 tablespoon Sherry wine vinegar', '1 teaspoon honey', '1/4 teaspoon aniseed', '3 tablespoons thinly sliced fresh mint, divided', '2 tablespoons olive oil', '4 cups (packed) mixed baby greens (about 3 ounces)', '4 honeydew melon wedges, peeled', '6 thin slices prosciutto']

Whisk first 3 ingredients and 1 tablespoon mint in small bowl; whisk in oil. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl; divide between 2 plates. Place melon next to greens; drape prosciutto over melon. Drizzle remaining dressing over prosciutto and melon. Sprinkle with remaining 2 tablespoons mint and freshly ground pepper and serve.

honeydew-and-prosciutto-with-greens-and-mint-vinaigrette-232687

['1 tablespoon Sherry wine vinegar', '1 teaspoon honey', '1/4 teaspoon aniseed', '3 tablespoons thinly sliced fresh mint, divided', '2 tablespoons olive oil', '4 cups (packed) mixed baby greens (about 3 ounces)', '4 honeydew melon wedges, peeled', '6 thin slices prosciutto']

James Beard's Roasted Spareribs

['4 pounds meaty pork spareribs', '2 tablespoons salt', '1 tablespoon freshly ground black pepper']

Preheat oven to 350°F. Rub the ribs with salt and pepper on both sides. Set a roasting or broiler rack in a roasting pan. Arrange the ribs on the rack, meaty side facing up. Put the pan on the center rack of the oven and bake for 30 minutes. Using a pair of tongs, turn the ribs over, and cook for another 30 minutes. When the second 30 minutes are up, the ribs should be nicely browned and fairly crisp on the outside. If not, roast for another 10 minutes and check again. When you are serving the ribs, cut the rack into separate racks of 3 or 4 ribs per person and place on a platter or plates. Serve hot.

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['4 pounds meaty pork spareribs', '2 tablespoons salt', '1 tablespoon freshly ground black pepper']

Oven-Fried Chicken with a Corn Flake Crust

['Position a rack in the upper third of the oven. Preheat the oven to 350°F. Lightly oil a baking sheet.', '3 1/2 pounds chicken parts', 'Salt and ground black pepper to taste', 'ground black pepper', '2 large eggs', '1/4 cup milk', '2 1/2 cups crushed corn flakes', '2 teaspoons salt', '1/2 teaspoon ground black pepper']

Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken: 2 to 3 tablespoons melted butter Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.

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['Position a rack in the upper third of the oven. Preheat the oven to 350°F. Lightly oil a baking sheet.', '3 1/2 pounds chicken parts', 'Salt and ground black pepper to taste', 'ground black pepper', '2 large eggs', '1/4 cup milk', '2 1/2 cups crushed corn flakes', '2 teaspoons salt', '1/2 teaspoon ground black pepper']

Lemon Rice

['4 tablespoons (1/2 stick) butter (preferred) or extra-virgin olive oil', '3 to 4 cups cooked rice, made by any method', 'Salt and lots of freshly ground black pepper', 'N/A freshly ground black pepper', '1 teaspoon minced garlic', 'Juice of 2 lemons, plus more if needed', '1 lemon, quartered']

1. Heat half the butter or oil over medium-high heat in a large non-stick skillet; when the butter foam subsides or the oil is hot, spoon in the cooked rice, tossing and stirring. 2. Season with salt to taste, lots of pepper, the garlic, and most of the lemon juice. Cook, stirring frequently, for about 5 minutes, or until hot. Stir in the remaining butter or oil and cook for 1 minutes. 3. Remove the rice from the pan to a platter, add the remaining lemon juice and serve, with lemon quarters.

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['4 tablespoons (1/2 stick) butter (preferred) or extra-virgin olive oil', '3 to 4 cups cooked rice, made by any method', 'Salt and lots of freshly ground black pepper', 'N/A freshly ground black pepper', '1 teaspoon minced garlic', 'Juice of 2 lemons, plus more if needed', '1 lemon', 'quartered']

Vegetable Lasagna

['7 oz lowfat goat cheese', '1/3 cup chopped pitted black olives', '1 tbsp chopped fresh thyme', '1/2 tbsp dried basil', '1/2 tbsp dried oregano', '2 tsp minced garlic', '4 cups prepared pasta sauce', '1 lb whole-wheat lasagna', 'Freshly ground black pepper', '2 small zucchini, diced', '2 small summer squash, diced', '3/4 cup bottled roasted red pepper, diced', '1/4 cup grated Parmesan']

Heat oven to 375°F. Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8" x 11" baking dish. Add one layer of lasagna and season with black pepper. Add a layer of zucchini, squash, and red pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.

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['7 oz lowfat goat cheese', '1/3 cup chopped pitted black olives', '1 tbsp chopped fresh thyme', '1/2 tbsp dried basil', '1/2 tbsp dried oregano', '2 tsp minced garlic', '4 cups prepared pasta sauce', '1 lb whole-wheat lasagna', 'Freshly ground black pepper', '2 small zucchini, diced', '2 small summer squash, diced', '3/4 cup bottled roasted red pepper, diced', '1/4 cup grated Parmesan']

Cheese Animal Crackers

['1 (3-oz) piece Parmigiano-Reggiano, cut into 1/2-inch cubes (1/2 cup)', '3/4 cup plus 2 tablespoons all-purpose flour plus additional for dusting', '1/4 teaspoon baking powder', '1/4 teaspoon salt', '1 tablespoon unsalted butter, softened', '1/4 cup whole milk', '2 tablespoons lightly beaten egg (from 1 large)', '1- to 2-inch animal-shaped cookie cutters*']

Pulse cheese in a food processor until finely ground, then transfer to a bowl. Whisk in flour, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Form a well in center of flour mixture and add milk and egg, then stir with a wooden spoon until a dough forms. Gently knead dough on a lightly floured surface until smooth, about 2 minutes. Chill dough in a sealed plastic bag, 1 hour. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Divide dough in half and roll out into 2 (12-inch) rounds (less than 1/16 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out as many crackers as possible from dough with cutters and transfer to 2 large baking sheets, arranging crackers about 1/4 inch apart. Discard remaining dough. (Do not reroll scraps; crackers would be tough.) Bake crackers, switching position of sheets and rotating them 180 degrees halfway through baking, until undersides are golden, 10 to 12 minutes. (Crackers positioned near edges of pan may need to be removed first.) Cool crackers completely on sheets on a rack, about 15 minutes. *Available at foosecookiecutters.com.

cheese-animal-crackers-232647

['1 (3-oz) piece Parmigiano-Reggiano, cut into 1/2-inch cubes (1/2 cup)', '3/4 cup plus 2 tablespoons all-purpose flour plus additional for dusting', '1/4 teaspoon baking powder', '1/4 teaspoon salt', '1 tablespoon unsalted butter, softened', '1/4 cup whole milk', '2 tablespoons lightly beaten egg (from 1 large)', '1- to 2-inch animal-shaped cookie cutters*']

Fever Cocktails

['3 oz (6 tablespoons) gin', '1 oz (2 tablespoons) dry vermouth', '1 teaspoon Dubonnet Rouge', '1/2 teaspoon anisette or other anise-flavored liqueur', 'Garnish: lemon twists']

Fill a cocktail shaker halfway with ice, then add all ingredients and shake or stir well. Strain into chilled Martini glasses.

fever-cocktails-232646

['3 oz (6 tablespoons) gin', '1 oz (2 tablespoons) dry vermouth', '1 teaspoon Dubonnet Rouge', '1/2 teaspoon anisette or other anise-flavored liqueur', 'Garnish: lemon twists']

Scarborough Fair Shortbread

['1 cup all-purpose flour', '1/4 cup plus 1/2 tablespoon superfine granulated sugar', '1/8 teaspoon salt', '2 teaspoons finely chopped fresh flat-leaf parsley', '1/2 teaspoon each finely chopped fresh sage, rosemary, and thyme', '1 stick (1/2 cup) unsalted butter, softened', '1 egg white, lightly beaten', '16 small fresh parsley leaves', '16 very small fresh sage leaves (1/2 inch)', '16 fresh rosemary leaves', '16 (1-inch) fresh thyme sprigs']

Put oven rack in middle position and preheat oven to 375°F. Stir together flour, 1/4 cup sugar, salt, and chopped herbs in a bowl, then add butter and stir with a fork until mixture forms a dough. Divide dough in half and pat each half into a 6 1/2- to 7-inch round on an ungreased baking sheet. Crimp edges of rounds and cut each into 8 wedges with a sharp knife. Lightly brush with egg white and arrange 1 leaf of each herb on each wedge. Brush herbs lightly with egg white and sprinkle with remaining 1/2 tablespoon sugar. Prick each wedge once with a fork. Bake until golden, 15 to 17 minutes. Recut wedges while shortbread is hot, then cool completely on sheet on a rack.

scarborough-fair-shortbread-232644

['1 cup all-purpose flour', '1/4 cup plus 1/2 tablespoon superfine granulated sugar', '1/8 teaspoon salt', '2 teaspoons finely chopped fresh flat-leaf parsley', '1/2 teaspoon each finely chopped fresh sage, rosemary, and thyme', '1 stick (1/2 cup) unsalted butter, softened', '1 egg white, lightly beaten', '16 small fresh parsley leaves', '16 very small fresh sage leaves (1/2 inch)', '16 fresh rosemary leaves', '16 (1-inch) fresh thyme sprigs']

Wildflower-Honey Semifreddo with Honey Sesame Wafers

['1/4 teaspoon unflavored gelatin (from a 1/4-oz package)', '3 tablespoons water', '3/4 cup heavy cream', '3 tablespoons mild honey (preferably wildflower)', '2 tablespoons sugar', '1/8 teaspoon salt', '3 large egg yolks', '1/4 cup heavy cream', '1/4 cup sugar', '1 tablespoon mild honey (preferably wildflower)', '1/8 teaspoon salt', '1 tablespoon black sesame seeds', '1 tablespoon white sesame seeds (not toasted)', '1/2 stick (1/4 cup) unsalted butter, softened', '1/4 cup sugar', '1 tablespoon mild honey (preferably wildflower)', '1 large egg white', '1/2 cup all-purpose flour', '1/8 teaspoon salt', '2 navel oranges', 'a candy thermometer; 6 (4-oz) ramekins; parchment paper; an offset spatula']

Sprinkle gelatin over 1 tablespoon water in a small bowl and let stand to soften. Beat cream in a bowl with an electric mixer until it just holds soft peaks, then chill, covered. Stir together honey, sugar, salt, and remaining 2 tablespoons water in a 1- to 1 1/2-quart heavy saucepan and bring to a boil over moderate heat, stirring occasionally until sugar is dissolved. Boil, undisturbed, until mixture registers 238°F on thermometer (soft-ball stage; you may need to tilt pan to get temperature; see cooks' note, below), about 4 minutes. Beat yolks in a medium bowl with cleaned beaters at high speed until they are thick and pale, about 4 minutes. Reduce speed to medium and pour hot honey mixture in a slow stream into yolks (try to avoid beaters and side of bowl). Reserve pan. Immediately add gelatin mixture to hot honey pan, swirling until dissolved, then beat liquid gelatin into yolk mixture and continue to beat until mixture is pale, thick, and completely cool, 3 to 5 minutes. Fold one third of whipped cream into honey mixture with a rubber spatula until just combined, then fold in remaining whipped cream gently but thoroughly. Divide mixture evenly among ramekins, then cover with plastic wrap and freeze until frozen, at least 1 hour. Line a baking sheet with parchment. Stir together cream, sugar, honey, and salt in a 1- to 1 1/2-quart heavy saucepan and boil over moderate heat, stirring occasionally, until mixture is golden and registers 260°F on thermometer (hard-ball stage; see cooks' note, below), about 6 minutes. Remove mixture from heat and immediately stir in sesame seeds, then pour evenly onto parchment-paper-lined baking sheet and spread into a very thin layer (about a 9-inch round) with an offset spatula. Cool to room temperature, about 5 minutes (candy will be slightly flexible), then chill on sheet in the refrigerator until hard, 2 to 3 minutes. Remove toffee from parchment and break into very small pieces (less than 1/4 inch) with your hands or a rolling pin. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until smooth, then add honey, beating until combined. Beat in egg white until combined well, then reduce speed to low and add flour and salt until combined. Chill batter, covered, until slightly firm, about 30 minutes. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Line 2 large baking sheets with parchment. Using offset spatula, spread half of batter (about 1/3 cup) into a very thin, sheer 14- by 11-inch rectangle on 1 sheet. Using tip of spatula or a butter knife, section off 12 squares by scraping knife through batter to make a 1/4-inch-wide space between batter sections. Sprinkle half of sesame toffee evenly over batter. Repeat with remaining batter and brittle on second sheet. Bake wafers, switching position of sheets and rotating 180 degrees halfway through baking, until golden (some parts may be pale golden), about 8 minutes. Cool to room temperature on sheets on racks, about 10 minutes. Peel parchment off wafers. Peel and cut any white pith from oranges with a sharp knife. Cut oranges lengthwise into 1/4-inch-thick slices, discarding white pith from center, then cut slices into 1/4-inch dice. Fill a large bowl with cool water and dip 1 ramekin (with semifreddo) into water 3 seconds. Run a sharp paring knife around edge, then invert ramekin onto a dessert plate, gently releasing semifreddo. (It may be necessary to run knife around more than once and gently pry semifreddo out slightly; if necessary, smooth top and sides with knife.) Repeat with remaining ramekins. Spoon diced orange over and around each semifreddo and serve each with 1 or 2 honey sesame wafers.

wildflower-honey-semifreddo-with-honey-sesame-wafers-232643

['1/4 teaspoon unflavored gelatin (from a 1/4-oz package)', '3 tablespoons water', '3/4 cup heavy cream', '3 tablespoons mild honey (preferably wildflower)', '2 tablespoons sugar', '1/8 teaspoon salt', '3 large egg yolks', '1/4 cup heavy cream', '1/4 cup sugar', '1 tablespoon mild honey (preferably wildflower)', '1/8 teaspoon salt', '1 tablespoon black sesame seeds', '1 tablespoon white sesame seeds (not toasted)', '1/2 stick (1/4 cup) unsalted butter, softened', '1/4 cup sugar', '1 tablespoon mild honey (preferably wildflower)', '1 large egg white', '1/2 cup all-purpose flour', '1/8 teaspoon salt', '2 navel oranges', 'a candy thermometer; 6 (4-oz) ramekins; parchment paper; an offset spatula']

Elvis Presley's Favorite Pound Cake

['2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan', '3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting', '3/4 teaspoon salt', '3 cups sugar', '7 large eggs, at room temperature 30 minutes', '2 teaspoons vanilla', '1 cup heavy cream', 'a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)']

Put oven rack in middle position, but do not preheat oven. Generously butter pan and dust with flour, knocking out excess flour. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total). Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

elvis-presleys-favorite-pound-cake-232642

['2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan', '3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting', '3/4 teaspoon salt', '3 cups sugar', '7 large eggs, at room temperature 30 minutes', '2 teaspoons vanilla', '1 cup heavy cream', 'a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)']

Broiled Plums with Mango Sorbet

['1/2 lb plums (about 2 medium), pitted and cut into 1/2-inch wedges', '1 tablespoon sugar', '1/4 teaspoon vanilla', '1/8 teaspoon cinnamon', '3 tablespoons water', '2 cups (1 pint) fat-free mango sorbet']

Preheat broiler. Toss plums with sugar, vanilla, and cinnamon in a 1 1/2- to 2-quart (9- to 10-inch round) gratin or other flameproof shallow dish (not glass). Let plums stand 5 minutes in dish to macerate. Add water to dish and broil plums 6 to 8 inches from heat, gently stirring once or twice, until fruit is softened, 7 to 10 minutes. Serve fruit and juice from pan topped with sorbet.

broiled-plums-with-mango-sorbet-232641

['1/2 lb plums (about 2 medium), pitted and cut into 1/2-inch wedges', '1 tablespoon sugar', '1/4 teaspoon vanilla', '1/8 teaspoon cinnamon', '3 tablespoons water', '2 cups (1 pint) fat-free mango sorbet']

Peches Melba

['6 medium firm-ripe peaches (2 1/4 lb)', '1 1/3 cups sugar', '2 cups water', '1 (1-inch) piece vanilla bean', '1 (12-oz) package frozen raspberries (not in syrup), thawed', '1/2 cup sugar', '1/3 cup water', '2 teaspoons fresh lemon juice', 'Accompaniment: 2 pt superpremium vanilla ice cream']

Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit in a 4-quart heavy pot (preferably wide) of boiling water 30 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer peaches to a cutting board and peel, starting with cut end, then cut in half, discarding pits. Combine sugar and water in cleaned pot. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pot, then add pod and bring mixture to a boil, stirring until sugar is dissolved. Add peaches, pitted sides down, to sugar syrup, then reduce heat and poach, covered, at a bare simmer 6 minutes. Turn peaches over and continue to poach, covered, until tender, 5 to 6 minutes more. Cool peaches in poaching liquid in pot, uncovered, 1 to 1 1/2 hours. Force raspberries through a fine-mesh sieve into a bowl, pressing hard on solids. Combine sugar and water in a small heavy saucepan. Cover pan (so condensation will wash any sugar crystals down side of pan) and bring to a boil, then remove lid and boil 2 minutes. Immediately stir sugar syrup into raspberry purée and cool to room temperature, about 1 hour. Stir in lemon juice. 3Serve peaches over ice cream and drizzled with sauce.

peches-melba-232640

['6 medium firm-ripe peaches (2 1/4 lb)', '1 1/3 cups sugar', '2 cups water', '1 (1-inch) piece vanilla bean', '1 (12-oz) package frozen raspberries (not in syrup), thawed', '1/2 cup sugar', '1/3 cup water', '2 teaspoons fresh lemon juice', 'Accompaniment: 2 pt superpremium vanilla ice cream']

Pears with Herbed Ricotta and Honey

['1 (15-oz) container whole-milk ricotta', '5 tablespoons mild honey', '1/2 teaspoon chopped fresh thyme', '2 tablespoons chopped fresh basil', '2 tablespoons chopped fresh mint', '3 firm-ripe Anjou or Bosc pears, peeled if desired', '1/3 cup pine nuts, lightly toasted', 'Garnish: fresh thyme sprigs']

Stir together ricotta, 2 tablespoons honey, thyme, 1 tablespoon basil, 1 tablespoon mint, and a pinch of salt. Halve pears lengthwise and scoop out core with a melon-ball cutter or spoon. Leaving stem end intact, cut each pear half lengthwise into 1/8-inch-thick slices and gently press against a work surface to create a fan shape. Divide cheese mixture among plates and top with a pear half. Drizzle remaining 3 tablespoons honey over pears and sprinkle evenly with pine nuts and remaining tablespoon each of basil and mint.

pears-with-herbed-ricotta-and-honey-232639

['1 (15-oz) container whole-milk ricotta', '5 tablespoons mild honey', '1/2 teaspoon chopped fresh thyme', '2 tablespoons chopped fresh basil', '2 tablespoons chopped fresh mint', '3 firm-ripe Anjou or Bosc pears, peeled if desired', '1/3 cup pine nuts, lightly toasted', 'Garnish: fresh thyme sprigs']

Chocolate Mink

['2 tablespoons unsalted butter, cut into pieces, plus additional for greasing bowls or ramekins', '3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped', '1 large egg, separated', '1 tablespoon sugar', 'Accompaniment: coffee ice cream', '2 (5- to 6-oz) ovenproof glass or ceramic bowls or ramekins']

Put oven rack in middle position and preheat oven to 350°F. Butter bowls or ramekins. Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and cool, stirring occasionally, 5 minutes. Whisk in egg yolk and a pinch of salt until combined. Beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks. Gradually add sugar, beating, and continue to beat until white just holds stiff, glossy peaks. Whisk about one fourth of white into chocolate mixture to lighten, then fold in remaining white gently but thoroughly. Divide batter between bowls or ramekins. Cover each bowl with a small square of foil and crimp foil tightly around rim. Put bowls in a baking dish, then add enough boiling-hot water to reach halfway up side of bowls, making sure that foil is above water. Bake until puddings are just set, about 30 minutes. (Puddings will be gooey to the touch.) Transfer bowls to a rack and cool puddings, uncovered, about 1 hour. Just before serving, unmold puddings into serving bowls.

chocolate-mink-232637

['2 tablespoons unsalted butter, cut into pieces, plus additional for greasing bowls or ramekins', '3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped', '1 large egg, separated', '1 tablespoon sugar', 'Accompaniment: coffee ice cream', '2 (5- to 6-oz) ovenproof glass or ceramic bowls or ramekins']

Apple Raisin Bread Pudding

['8 slices cinnamon raisin bread, quartered', '1 lb Golden Delicious apples (2 medium), peeled, halved lengthwise, cored, and thinly sliced crosswise', '1/2 cup plus 3 tablespoons sugar', '3 cups half-and-half', '6 large eggs']

Put oven rack in middle position and preheat oven to 375°F. Arrange bread in 1 layer on a large (17- by 13-inch) baking sheet and toast until pale golden, 10 to 12 minutes, then cool on baking sheet. Leave oven on. Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated. Cook in a dry 12-inch nonstick skillet over moderate heat, swirling skillet and turning slices over occasionally, until tender and pale golden, about 15 minutes. Combine bread and apples in a 2-quart soufflé or 2-inch-deep baking dish (about 8- by 12-inch oval). Whisk together half-and-half, eggs, and remaining 1/2 cup sugar with 1/4 teaspoon salt in a bowl, then pour mixture over bread and apples. Let soak at room temperature 15 minutes. Bake in a water bath until edge is set but center still trembles slightly when dish is gently shaken, 50 minutes to 1 hour for soufflé dish or 35 to 40 minutes for shallow dish. Cool pudding to warm in baking dish on a rack, about 1 hour. (Pudding will continue to set as it cools.)

apple-raisin-bread-pudding-232635

['8 slices cinnamon raisin bread, quartered', '1 lb Golden Delicious apples (2 medium), peeled, halved lengthwise, cored, and thinly sliced crosswise', '1/2 cup plus 3 tablespoons sugar', '3 cups half-and-half', '6 large eggs']

Rosemary Orange Syrup

['3 (4- by 1-inch) strips fresh orange zest', '2/3 cup fresh orange juice', '1/2 cup sugar', '1/4 cup water', '6 small clusters fresh rosemary leaves']

Boil all ingredients together in a 1-quart heavy saucepan until reduced to about 3/4 cup, about 15 minutes. Cool to warm or room temperature.

rosemary-orange-syrup-232633

['3 (4- by 1-inch) strips fresh orange zest', '2/3 cup fresh orange juice', '1/2 cup sugar', '1/4 cup water', '6 small clusters fresh rosemary leaves']

Couscous with Spiced Zucchini

['1 cup reduced-sodium chicken broth', '1 teaspoon salt', '3/4 cup plain couscous', '2 tablespoons extra-virgin olive oil', '1 medium onion, chopped', '1 garlic clove, finely chopped', '1 lb zucchini, cut into 1/2-inch cubes', '3/4 teaspoon ground coriander', '1/2 teaspoon chili powder', '1/4 teaspoon ground cumin', '1/4 teaspoon black pepper', '1/4 cup chopped fresh mint', '1 tablespoon fresh lemon juice']

Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use. Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.

couscous-with-spiced-zucchini-232631

['1 cup reduced-sodium chicken broth', '1 teaspoon salt', '3/4 cup plain couscous', '2 tablespoons extra-virgin olive oil', '1 medium onion, chopped', '1 garlic clove, finely chopped', '1 lb zucchini, cut into 1/2-inch cubes', '3/4 teaspoon ground coriander', '1/2 teaspoon chili powder', '1/4 teaspoon ground cumin', '1/4 teaspoon black pepper', '1/4 cup chopped fresh mint', '1 tablespoon fresh lemon juice']

Elvis Presley's Hot Peanut Butter and Banana Sandwich

['2 tablespoons peanut butter (preferably smooth)', '2 slices white sandwich bread', '1 small ripe banana, mashed with a fork (about 1/4 cup)', '2 tablespoons butter']

Spread peanut butter evenly on 1 slice of bread, then spread mashed banana on other slice, leaving a 1/4-inch border around edge. Close sandwich, gently pressing bread slices together. Heat butter in an 8- to 10-inch heavy skillet over moderate heat until foam subsides, then fry sandwich, turning over once, until golden brown, about 2 minutes total. Eat immediately with a knife and fork.

elvis-presleys-hot-peanut-butter-and-banana-sandwich-232627

['2 tablespoons peanut butter (preferably smooth)', '2 slices white sandwich bread', '1 small ripe banana, mashed with a fork (about 1/4 cup)', '2 tablespoons butter']

Roasted Corn with Chipotle Mayonnaise

['6 ears corn, shucked', '1/2 cup mayonnaise', '4 teaspoons finely chopped canned chipotle chiles in adobo', '6 lime wedges', 'a large cast-iron skillet or griddle']

Add corn to a 6- to 8-quart pot of boiling water. Return water to boiling, then cover and remove from heat. Let stand 10 minutes. Transfer corn with tongs to paper towels to drain. Stir together mayonnaise and chiles in a small bowl. Heat skillet over moderately high heat until hot, then roast corn in 2 batches, turning occasionally with tongs, until blackened in spots, about 5 minutes per batch. Cut corn crosswise into 2-inch sections with a sharp knife and serve with mayonnaise and lime wedges.

roasted-corn-with-chipotle-mayonnaise-232621

['6 ears corn, shucked', '1/2 cup mayonnaise', '4 teaspoons finely chopped canned chipotle chiles in adobo', '6 lime wedges', 'a large cast-iron skillet or griddle']

Trout in Riesling

['2 tablespoons (1 oz) unsalted butter plus additional for greasing', '1 medium carrot', '1 celery rib', '4 (6- to 8-oz) trout fillets with skin', '1 1/2 teaspoons salt', '1 teaspoon black pepper', '4 medium shallots, cut lengthwise into 1/8-inch-thick slices (1 cup)', '2 fresh parsley sprigs', '5 black peppercorns', '1 1/2 cups water', '1 1/2 cups dry Riesling', '3/4 cup heavy cream', '2 teaspoons cornstarch', '2 teaspoons chopped fresh tarragon', '1/2 teaspoon fresh lemon juice', 'an adjustable-blade slicer; tweezers or needlenose pliers']

Put oven rack in middle position and preheat oven to 375°F. Butter bottom and sides of a 13- by 9-inch glass baking dish. Cut carrot and celery lengthwise with slicer into very thin matchsticks (less than 1/8 inch wide and 2 1/2 inches long). Rinse trout and remove any pin bones with tweezers or needlenose pliers. Pat dry, then sprinkle 1/2 teaspoon each of salt and pepper on fish (flesh sides only). Arrange fillets in baking dish, skin sides down, overlapping slightly. Heat butter (2 tablespoons) in a 12-inch heavy skillet over moderate heat until foam subsides, then cook shallots, stirring, until softened, about 3 minutes (do not brown). Add carrot, celery, parsley, and peppercorns and cook, stirring, until vegetables are crisp-tender, about 5 minutes. Add water, wine, and 1/2 teaspoon salt and boil 1 minute. Remove skillet from heat and pour liquid over fish, then spread vegetables evenly in baking dish. Set skillet aside. Cover dish tightly with foil and bake until fish is just cooked through, 6 to 8 minutes. Transfer fish (topped with vegetables) to a platter and cover with foil to keep warm. Pour cooking liquid with any remaining vegetables through a sieve set over a bowl. Sprinkle vegetables from sieve over fish (discard peppercorns) and re-cover with foil. Spoon 1 cup of strained cooking liquid into cleaned skillet. Boil over high heat until reduced to about 1/2 cup, about 2 minutes. Whisk cream into cornstarch until smooth, then whisk into sauce and boil, whisking, until thickened, about 1 minute. Stir in tarragon, lemon juice, and remaining 1/2 teaspoon each of salt and pepper. Remove foil from fish and blot any liquid accumulated on platter with paper towels. Pour sauce over fish.

trout-in-riesling-232619

['2 tablespoons (1 oz) unsalted butter plus additional for greasing', '1 medium carrot', '1 celery rib', '4 (6- to 8-oz) trout fillets with skin', '1 1/2 teaspoons salt', '1 teaspoon black pepper', '4 medium shallots, cut lengthwise into 1/8-inch-thick slices (1 cup)', '2 fresh parsley sprigs', '5 black peppercorns', '1 1/2 cups water', '1 1/2 cups dry Riesling', '3/4 cup heavy cream', '2 teaspoons cornstarch', '2 teaspoons chopped fresh tarragon', '1/2 teaspoon fresh lemon juice', 'an adjustable-blade slicer; tweezers or needlenose pliers']

Seared Tofu with with Green Beans and Asian Coconut Sauce

['1 (14- to 16-oz) package firm tofu', '2 tablespoons soy sauce', '1/4 cup vegetable oil', '1 tablespoon finely chopped garlic', '1 tablespoon finely chopped peeled fresh ginger', '1/2 teaspoon dried hot red pepper flakes', '1 lb green beans, trimmed and cut into 2-inch-long pieces', '1 red bell pepper, cut into 1/4-inch-wide strips (2 inches long)', '1 teaspoon salt', '1 (14- to 15-oz) can unsweetened coconut milk (not low-fat)', '1 tablespoon fresh lime juice', '1/3 cup chopped salted roasted cashews', 'Accompaniment: rice noodles or rice']

Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet. Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute. Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu. Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.

seared-tofu-with-with-green-beans-and-asian-coconut-sauce-232618

['1 (14- to 16-oz) package firm tofu', '2 tablespoons soy sauce', '1/4 cup vegetable oil', '1 tablespoon finely chopped garlic', '1 tablespoon finely chopped peeled fresh ginger', '1/2 teaspoon dried hot red pepper flakes', '1 lb green beans, trimmed and cut into 2-inch-long pieces', '1 red bell pepper, cut into 1/4-inch-wide strips (2 inches long)', '1 teaspoon salt', '1 (14- to 15-oz) can unsweetened coconut milk (not low-fat)', '1 tablespoon fresh lime juice', '1/3 cup chopped salted roasted cashews', 'Accompaniment: rice noodles or rice']

Rib-Eye Steak with Warm Tomato Corn Salad

['3 (12- to 14-oz) boneless rib-eye steaks (1 1/2 inches thick)', '1 1/2 teaspoons salt', '3/4 teaspoon black pepper', '1 tablespoon olive oil', '2 tablespoons unsalted butter', '1 medium onion, chopped', '1 Italian frying pepper, seeded and chopped', '2 garlic cloves, finely chopped', '1 teaspoon chili powder (not pure chile)', '2 cups corn (from 4 large ears)', '1/2 lb cherry or grape tomatoes, halved', '1/4 cup chopped fresh basil', '1 tablespoon fresh lime juice']

Pat steaks dry and sprinkle with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, turning over once, 10 to 12 minutes total for medium-rare. Transfer to a plate and keep warm, covered with foil. Pour off fat from skillet, keeping any brown bits in skillet, and return to moderately high heat. Add butter, onion, and frying pepper and sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 6 minutes. Add garlic and chili powder and sauté, stirring, 1 minute. Stir in corn and cover skillet. Cook until corn is just tender, about 3 minutes. Remove lid, then add tomatoes and sauté, stirring, until tomatoes just begin to soften, about 2 minutes. Remove from heat and stir in any meat juices on plate, basil, lime juice, and salt to taste. Transfer steaks to a cutting board, then cut across the grain into 1/2-inch-thick slices. Serve with tomato corn salad.

rib-eye-steak-with-warm-tomato-corn-salad-232617

['3 (12- to 14-oz) boneless rib-eye steaks (1 1/2 inches thick)', '1 1/2 teaspoons salt', '3/4 teaspoon black pepper', '1 tablespoon olive oil', '2 tablespoons unsalted butter', '1 medium onion, chopped', '1 Italian frying pepper, seeded and chopped', '2 garlic cloves, finely chopped', '1 teaspoon chili powder (not pure chile)', '2 cups corn (from 4 large ears)', '1/2 lb cherry or grape tomatoes, halved', '1/4 cup chopped fresh basil', '1 tablespoon fresh lime juice']

Spaghetti with Scallion Sauce

['1 lb spaghetti', '1/3 cup olive oil', '4 cups chopped scallions (from 4 bunches)', '2 garlic cloves, finely chopped', '1 teaspoon finely grated fresh lemon zest', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '1 oz finely grated Parmigiano-Reggiano (1/2 cup)']

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente. While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes. Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.) Drain pasta in a colander and return to pot. Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.

spaghetti-with-scallion-sauce-232616

['1 lb spaghetti', '1/3 cup olive oil', '4 cups chopped scallions (from 4 bunches)', '2 garlic cloves, finely chopped', '1 teaspoon finely grated fresh lemon zest', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '1 oz finely grated Parmigiano-Reggiano (1/2 cup)']

Skate with Wild Mushrooms in Pearl Sauce

['1 small leek (white and pale green parts only), chopped', '1 tablespoon olive oil', '1 medium carrot, chopped', '1/2 medium onion, chopped', '1 garlic clove', '1/4 cup dry white wine', '2 cups water', '1 teaspoon soy sauce', '1 fresh flat-leaf parsley sprig', '1 fresh thyme sprig', '1 Turkish or 1/2 California bay leaf', '1 tablespoon crumbled dried porcini*', '1 tablespoon quick-cooking tapioca', '1/2 tablespoon unsalted butter', '1/2 tablespoon olive oil', '6 oz mixed fresh mushrooms, such as oyster and chanterelle, trimmed and halved lengthwise or quartered if large', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '1 celery rib, thinly sliced diagonally', '1 1/2 tablespoons all-purpose flour', '1/4 teaspoon curry powder', '2 (5- to 6-oz) pieces skate fillet, halved crosswise if large', '1/2 teaspoon salt', '1/8 teaspoon black pepper', '1 1/2 tablespoons unsalted butter']

Wash chopped leek well in a bowl of cold water, agitating it, then lift out and pat dry. Heat oil in a 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté leek, carrot, onion, and garlic clove, stirring frequently, until vegetables are soft and well browned, about 10 minutes. Stir in wine and deglaze saucepan by boiling, stirring and scraping up any brown bits, 1 minute. Add water, soy sauce, parsley, thyme, bay leaf, and porcini and simmer, uncovered, until liquid is reduced to 3/4 cup, about 25 minutes. Pour through a fine-mesh sieve into a glass measure, lightly pressing on and then discarding solids. Transfer to a small saucepan. If you have more than 3/4 cup, boil strained liquid a few minutes to reduce. Heat butter and oil in a 10-inch heavy skillet until hot but not smoking, then sauté mushrooms with salt and pepper, stirring, until just tender and golden brown, about 4 minutes. Add celery and sauté until bright green and crisp-tender, about 2 minutes. Remove from heat and keep warm, covered with foil. Bring broth to a simmer, then remove from heat and stir in tapioca. Let stand, covered, 10 to 15 minutes. While sauce is standing, stir together flour and curry powder in a shallow bowl. Pat fish dry and sprinkle with salt and pepper, then dredge in flour mixture, shaking off excess and transferring to a plate as dredged. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fish, turning over once, until golden brown and just cooked through, about 5 minutes total. Reheat sauce, then season with salt and pepper. Serve fish with sautéed mushrooms and sauce. *Available at specialty foods shops.

skate-with-wild-mushrooms-in-pearl-sauce-232615

['1 small leek (white and pale green parts only), chopped', '1 tablespoon olive oil', '1 medium carrot, chopped', '1/2 medium onion, chopped', '1 garlic clove', '1/4 cup dry white wine', '2 cups water', '1 teaspoon soy sauce', '1 fresh flat-leaf parsley sprig', '1 fresh thyme sprig', '1 Turkish or 1/2 California bay leaf', '1 tablespoon crumbled dried porcini*', '1 tablespoon quick-cooking tapioca', '1/2 tablespoon unsalted butter', '1/2 tablespoon olive oil', '6 oz mixed fresh mushrooms, such as oyster and chanterelle, trimmed and halved lengthwise or quartered if large', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '1 celery rib, thinly sliced diagonally', '1 1/2 tablespoons all-purpose flour', '1/4 teaspoon curry powder', '2 (5- to 6-oz) pieces skate fillet, halved crosswise if large', '1/2 teaspoon salt', '1/8 teaspoon black pepper', '1 1/2 tablespoons unsalted butter']

Tomato Barbecue Baby Back Ribs

['1 cup coarsely chopped onion', '1 1/2 tablespoons coarsely chopped garlic (2 cloves)', '1 1/2 cups ketchup', '1/4 cup molasses (not blackstrap)', '1 1/2 tablespoons cider vinegar', '1 tablespoon light brown sugar', '2 teaspoons salt', '2 teaspoons black pepper', '4 lb baby back ribs (4 racks)']

Put oven rack in lower third of oven and preheat oven to 350°F. Line a 17- by 12- by 1-inch shallow baking pan with foil. Stir together all sauce ingredients in a 2-quart heavy saucepan and bring to a boil over moderate heat. Reduce heat and simmer, covered, 15 minutes. Transfer sauce to a food processor and purée until smooth. Coat both sides of ribs with sauce. Arrange ribs, meaty side up, in 1 layer in baking pan, overlapping if necessary. Cover pan tightly with foil and bake ribs 1 hour. Remove foil (from top) and bake ribs 1 hour more.

tomato-barbecue-baby-back-ribs-232613

['1 cup coarsely chopped onion', '1 1/2 tablespoons coarsely chopped garlic (2 cloves)', '1 1/2 cups ketchup', '1/4 cup molasses (not blackstrap)', '1 1/2 tablespoons cider vinegar', '1 tablespoon light brown sugar', '2 teaspoons salt', '2 teaspoons black pepper', '4 lb baby back ribs (4 racks)']

Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup

['3/4 cup balsamic vinegar', '1/4 teaspoon minced fresh rosemary', '1/8 teaspoon black peppercorns', '1 bunch Swiss chard (1 lb)', '1/4 cup chopped red onion', '1 teaspoon finely chopped garlic', '1 tablespoon olive oil', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1 tablespoon water', '8 rib lamb chops (1 1/4 lb total), trimmed of all fat', '1 teaspoon finely chopped garlic', '1/2 teaspoon salt', '1/2 teaspoon finely chopped fresh rosemary', '1/4 teaspoon black pepper']

Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan (see cooks' note, below) over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns. Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-wide strips. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until onion begins to soften, about 4 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes. Preheat broiler. Sprinkle chops with garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, for medium-rare, 6 to 7 minutes total. Serve chops and chard drizzled with balsamic syrup.

rosemary-lamb-chops-with-swiss-chard-and-balsamic-syrup-232611

['3/4 cup balsamic vinegar', '1/4 teaspoon minced fresh rosemary', '1/8 teaspoon black peppercorns', '1 bunch Swiss chard (1 lb)', '1/4 cup chopped red onion', '1 teaspoon finely chopped garlic', '1 tablespoon olive oil', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1 tablespoon water', '8 rib lamb chops (1 1/4 lb total), trimmed of all fat', '1 teaspoon finely chopped garlic', '1/2 teaspoon salt', '1/2 teaspoon finely chopped fresh rosemary', '1/4 teaspoon black pepper']

Beef Chow Mein

['8 oz fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton noodles)', '1 (1/2-lb) piece flank steak', '1/4 teaspoon sugar', '1/4 teaspoon Asian sesame oil', '2 tablespoons soy sauce', '2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry', '2 tablespoons oyster sauce*', '2 teaspoons cornstarch', '1/4 teaspoon white pepper', '1/2 cup reduced-sodium chicken broth', '1/2 cup plus 2 tablespoons peanut or vegetable oil', '1 teaspoon finely chopped peeled fresh ginger', '1 teaspoon finely chopped garlic', '3 scallions, cut into 2 1/2-inch pieces (1 cup)', '5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2 1/2 cups)', '6 oz choy sum, cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets', 'a well-seasoned 14-inch wok (preferably flat-bottomed)']

Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water. Cut steak with the grain into 1 1/2- to 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch. Let beef marinate at room temperature while preparing remaining ingredients. Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth. Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels. Transfer drained noodle cake to a platter and loosely cover with foil to keep warm. Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Pour 1 tablespoon peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate. Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Add beef and stir to coat. Return mixture just to a boil, then pour over noodle cake. *Available at Uwajimaya (800-889-1928).

beef-chow-mein-232606

['8 oz fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton noodles)', '1 (1/2-lb) piece flank steak', '1/4 teaspoon sugar', '1/4 teaspoon Asian sesame oil', '2 tablespoons soy sauce', '2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry', '2 tablespoons oyster sauce*', '2 teaspoons cornstarch', '1/4 teaspoon white pepper', '1/2 cup reduced-sodium chicken broth', '1/2 cup plus 2 tablespoons peanut or vegetable oil', '1 teaspoon finely chopped peeled fresh ginger', '1 teaspoon finely chopped garlic', '3 scallions, cut into 2 1/2-inch pieces (1 cup)', '5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2 1/2 cups)', '6 oz choy sum, cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets', 'a well-seasoned 14-inch wok (preferably flat-bottomed)']

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chicken-soup-with-rice-232605

['']

Oysters with Champagne-Vinegar Mignonette

['2 teaspoons Champagne vinegar', '1 1/2 teaspoons finely chopped shallot', 'Pinch of coarsely ground black pepper', 'Pinch of sugar', '1 teaspoon finely chopped fresh flat-leaf parsley', '1 1/2 cups kosher or other coarse salt', '1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments', '1/2 tablespoon unsalted butter, cut into 6 pieces', '1 small cluster Champagne table grapes or 2 finely diced seedless red grapes']

Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes. Preheat broiler. Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter. Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes. Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.

oysters-with-champagne-vinegar-mignonette-232602

['2 teaspoons Champagne vinegar', '1 1/2 teaspoons finely chopped shallot', 'Pinch of coarsely ground black pepper', 'Pinch of sugar', '1 teaspoon finely chopped fresh flat-leaf parsley', '1 1/2 cups kosher or other coarse salt', '1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments', '1/2 tablespoon unsalted butter, cut into 6 pieces', '1 small cluster Champagne table grapes or 2 finely diced seedless red grapes']

Steamed Clams with Bacon, Tomato, and Spinach

['1/2 lb sliced bacon, chopped', '1 medium onion, chopped', '2 garlic cloves, finely chopped', '1/2 teaspoon dried hot red pepper flakes', '2 1/2 lb tomatoes, chopped', '3 dozen small hard-shelled clams (2 to 2 1/2 inches in diameter; 3 1/2 lb total), scrubbed well', '5 oz baby spinach (4 cups packed)', 'Accompaniment: crusty bread']

Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes. Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.

steamed-clams-with-bacon-tomato-and-spinach-232599

['1/2 lb sliced bacon, chopped', '1 medium onion, chopped', '2 garlic cloves, finely chopped', '1/2 teaspoon dried hot red pepper flakes', '2 1/2 lb tomatoes, chopped', '3 dozen small hard-shelled clams (2 to 2 1/2 inches in diameter; 3 1/2 lb total), scrubbed well', '5 oz baby spinach (4 cups packed)', 'Accompaniment: crusty bread']

White Peach, Cassis, and Champagne Floats

['6 medium-size white peaches, halved, pitted, each half cut into 4 wedges', '2 pints peach ice cream', '3/4 cup crème de cassis (black-currant liqueur) plus additional for drizzling', '2 cups chilled brut Champagne or sparkling wine']

Place 3 peach wedges in bottom of each of 6 tall glasses. Top with 1 scoop ice cream, then another 3 peach wedges. Add second scoop ice cream and top with 2 more peach wedges. Drizzle each with 2 tablespoons crème de cassis. Pour 1/3 cup Champagne into each glass. Top with 1 scoop ice cream, drizzle with additional crème de cassis, and serve.

white-peach-cassis-and-champagne-floats-232575

['6 medium-size white peaches, halved, pitted, each half cut into 4 wedges', '2 pints peach ice cream', '3/4 cup crème de cassis (black-currant liqueur) plus additional for drizzling', '2 cups chilled brut Champagne or sparkling wine']

Summer Melon with Basil-Mint Granita

['3/4 cup plus 2 tablespoons sugar', '3/4 cup chopped fresh mint leaves', '3/4 cup chopped fresh basil leaves', '2 tablespoons grated lime peel', '1 1/2 cups fresh lime juice', '1 1/4 cups water', '3 small melons, halved lengthwise, seeded, each half cut into 8 wedges (about 3/4 inch wide), peeled', '2 tablespoons thinly sliced fresh mint leaves plus 8 fresh sprigs for garnish']

Mix sugar, chopped mint, basil, and lime peel in medium bowl. Mash with wooden spoon until herbs turn dark green, about 3 minutes. Stir in lime juice and 1 1/4 cups water. Let stand 1 hour. Strain into large bowl, pressing on solids. Transfer 1/2 cup lime syrup to small pitcher; cover and refrigerate. Pour remaining lime syrup into 13x9x2-inch metal baking dish. Place dish in freezer. Stir syrup with fork every hour until frozen, about 4 hours. (Can be made 1 day ahead. Cover and keep frozen.) Divide melon wedges among 8 shallow soup bowls. Drizzle melon with reserved lime syrup. Scrape granita into flakes with fork. Spoon generous 1/2 cup granita atop melon in each bowl. Sprinkle with sliced mint leaves, garnish with mint sprigs, and serve.

summer-melon-with-basil-mint-granita-232574

['3/4 cup plus 2 tablespoons sugar', '3/4 cup chopped fresh mint leaves', '3/4 cup chopped fresh basil leaves', '2 tablespoons grated lime peel', '1 1/2 cups fresh lime juice', '1 1/4 cups water', '3 small melons, halved lengthwise, seeded, each half cut into 8 wedges (about 3/4 inch wide), peeled', '2 tablespoons thinly sliced fresh mint leaves plus 8 fresh sprigs for garnish']

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double-lemon-bars-232572

['']

Summer Fruit with Praline Fondue

['1/2 cup crème fraîche', '1/2 tablespoon dark brown sugar', '1/2 cup chopped toasted pecans', 'Assorted fresh fruit (such as grapes, berries, cherries, and plum and peach wedges) Melt in medium nonstick skillet over medium heat:', '6 tablespoons unsalted butter Increase heat to medium-high and add:', '1 cup (packed) dark brown sugar', '2 tablespoons water Stir sugar and water 1 minute (mixture will bubble vigorously), then stir in:', '2 1/2 tablespoons dark rum', '1 teaspoon vanilla extract']

Transfer butterscotch to bowl. Serve with crème fraîche, nuts, and fruit.

summer-fruit-with-praline-fondue-232570

['1/2 cup crème fraîche', '1/2 tablespoon dark brown sugar', '1/2 cup chopped toasted pecans', 'Assorted fresh fruit (such as grapes, berries, cherries, and plum and peach wedges) Melt in medium nonstick skillet over medium heat:', '6 tablespoons unsalted butter Increase heat to medium-high and add:', '1 cup (packed) dark brown sugar', '2 tablespoons water Stir sugar and water 1 minute (mixture will bubble vigorously), then stir in:', '2 1/2 tablespoons dark rum', '1 teaspoon vanilla extract']

Mixed Berries with Lemon Verbena Cream

['1/4 cup water', '1/4 cup plus 2 tablespoons sugar', '3 tablespoons chopped fresh lemon verbena leaves, divided', '2 tablespoons plus 1 cup chilled whipping cream', '4 cups assorted fresh berries (such as raspberries, blueberries, and boysenberries)', 'Additional sugar']

Mix 1/4 cup water, 1/4 cup sugar, and 1 tablespoon lemon verbena in small saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Cover and cool completely. Strain syrup into bowl. Mix 2 tablespoons cream, 2 tablespoons sugar, and 2 tablespoons lemon verbena in small saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Cover and let cool 30 minutes. Strain into small bowl; chill. Stir in remaining 1 cup chilled cream. Whip verbena cream in medium bowl until peaks form. Divide whipped verbena cream among 4 small bowls. Toss berries and verbena syrup in large bowl. Divide berries among 4 plates. Sprinkle with sugar and serve with whipped verbena cream. (Verbena syrup and verbena cream can be made 1 day ahead. Cover and refrigerate.)

mixed-berries-with-lemon-verbena-cream-232569

['1/4 cup water', '1/4 cup plus 2 tablespoons sugar', '3 tablespoons chopped fresh lemon verbena leaves, divided', '2 tablespoons plus 1 cup chilled whipping cream', '4 cups assorted fresh berries (such as raspberries, blueberries, and boysenberries)', 'Additional sugar']

Honey-Roasted Plums with Thyme and Crème Fraîche

['1/2 cup (packed) dark brown sugar', '1/4 cup honey', '4 tablespoons (1/2 stick) unsalted butter', '1/2 cup fresh thyme sprigs', '6 large assorted ripe but firm plums (about 2 pounds), halved, pitted', 'Crème fraîche', 'Additional fresh thyme sprigs']

Preheat oven to 475°F. Stir first 4 ingredients in large ovenproof nonstick skillet over high heat until butter melts. Cook 2 minutes, stirring constantly (mixture will bubble vigorously). Add plum halves, cut side down. Cook plums without stirring for 2 minutes. Turn plums over and transfer skillet to oven. Roast until caramel is deep brown, checking frequently to prevent burning, about 4 minutes. Divide plum halves among 6 plates. Spoon sauce from skillet over plums, leaving most of thyme sprigs behind. Drizzle plums with crème fraîche, garnish with additional thyme sprigs, and serve.

honey-roasted-plums-with-thyme-and-creme-fraiche-232568

['1/2 cup (packed) dark brown sugar', '1/4 cup honey', '4 tablespoons (1/2 stick) unsalted butter', '1/2 cup fresh thyme sprigs', '6 large assorted ripe but firm plums (about 2 pounds), halved, pitted', 'Crème fraîche', 'Additional fresh thyme sprigs']

Corn on the Cob with Lime-Chive Butter

['1/2 cup (1 stick) unsalted butter, room temperature', '1/3 cup finely chopped fresh chives', '2 teaspoons fresh lime juice', '1 teaspoon finely grated lime peel', '1/2 teaspoon fine sea salt', '1/4 teaspoon Hungarian sweet paprika', 'Pinch of cayenne pepper', 'Sugar (optional)', '8 ears of corn']

Mix first 7 ingredients in medium bowl. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.) To boil corn: Bring large pot of water to boil; add pinch of sugar, if desired. Husk corn. Add corn to pot. Return water to boil and cook corn 4 minutes. Drain corn and serve immediately with lime-chive butter. To grill corn: Prepare barbecue (medium-high heat). Remove all but the innermost husks from corn. Fold back inner husks and remove corn silk. Rewrap inner husks around corn. Grill until husks are slightly charred and corn is tender, turning often, about 10 minutes. Serve immediately with lime-chive butter.

corn-on-the-cob-with-lime-chive-butter-232566

['1/2 cup (1 stick) unsalted butter, room temperature', '1/3 cup finely chopped fresh chives', '2 teaspoons fresh lime juice', '1 teaspoon finely grated lime peel', '1/2 teaspoon fine sea salt', '1/4 teaspoon Hungarian sweet paprika', 'Pinch of cayenne pepper', 'Sugar (optional)', '8 ears of corn']

Grilled Game Hens with Basmati, Dried Currant, and Almond Salad

['9 tablespoons olive oil, divided', '2 1/2 teaspoons chili powder, divided', '2 tablespoons chopped fresh thyme', '2 tablespoons onion powder', '1 tablespoon garlic powder', '1 tablespoon kosher salt', '1/2 teaspoon ground black pepper', '4 1 1/2- to 2-pound Cornish game hens, each cut lengthwise in half', '2 cups basmati rice', '4 cups low-salt chicken broth', '1/3 cup dried currants', '4 cups (loosely packed) fresh arugula', '1/4 cup red wine vinegar', '1 cup hickory-smoked almonds']

Mix 3 tablespoons oil, 2 teaspoons chili powder, and next 5 ingredients in small bowl until paste forms. Spread paste all over hens. Let marinate 30 minutes at room temperature. Prepare barbecue (medium heat). Grill hens until cooked through, turning occasionally, about 35 minutes. Transfer to platter and cool. (Can be made 6 hours ahead; cover and refrigerate.) Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add rice and stir 3 minutes. Add broth and currants; bring to boil. Reduce heat to low; cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Place arugula in large bowl. Top with hot rice; toss to wilt arugula. Cool. Whisk remaining 4 tablespoons oil, 1/2 teaspoon chili powder, and vinegar in small bowl; pour over rice, add almonds, and toss. (Can be made 3 hours ahead. Let stand at room temperature.) Serve game hens with rice.

grilled-game-hens-with-basmati-dried-currant-and-almond-salad-232561

['9 tablespoons olive oil, divided', '2 1/2 teaspoons chili powder, divided', '2 tablespoons chopped fresh thyme', '2 tablespoons onion powder', '1 tablespoon garlic powder', '1 tablespoon kosher salt', '1/2 teaspoon ground black pepper', '4 1 1/2- to 2-pound Cornish game hens, each cut lengthwise in half', '2 cups basmati rice', '4 cups low-salt chicken broth', '1/3 cup dried currants', '4 cups (loosely packed) fresh arugula', '1/4 cup red wine vinegar', '1 cup hickory-smoked almonds']

Chicken Paillards with Tomato, Basil, and Roasted-Corn Relish

['3 tablespoons extra-virgin olive oil, divided', '1 1/2 cups fresh corn kernels', '12 ounces cherry tomatoes, halved', '1/4 cup chopped green onions', '3 tablespoons finely sliced fresh basil', '4 large skinless boneless chicken breast halves, tenderloins removed', 'All purpose flour', '1 1/2 tablespoons unsalted butter', '1 1/2 tablespoons extra-virgin olive oil']

Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper. Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.

chicken-paillards-with-tomato-basil-and-roasted-corn-relish-232560

['3 tablespoons extra-virgin olive oil, divided', '1 1/2 cups fresh corn kernels', '12 ounces cherry tomatoes, halved', '1/4 cup chopped green onions', '3 tablespoons finely sliced fresh basil', '4 large skinless boneless chicken breast halves, tenderloins removed', 'All purpose flour', '1 1/2 tablespoons unsalted butter', '1 1/2 tablespoons extra-virgin olive oil']

Buttermilk Fried Chicken with Spinach Tomato Salad

['1 1/2 cups buttermilk', '3 tablespoons curry powder', '3 3/4 teaspoons kosher salt, divided', '1 1/2 teaspoons ground black pepper', '3 whole chicken legs, cut into leg and thigh pieces', '6 chicken breast halves with skin and ribs', '1 1/2 cups all purpose flour', '2 teaspoons chili powder', '1 1/2 pounds cherry tomatoes, halved', '1/4 cup extra-virgin olive oil', '2 tablespoons minced shallot', '4 teaspoons balsamic vinegar', '3 cups (about) canola oil', '12 cups baby spinach leaves']

Mix buttermilk, curry powder, 3 teaspoons salt, and pepper in large bowl. Add chicken; turn to coat. Cover; chill at least 4 hours or overnight. Remove chicken from refrigerator. Line 2 baking sheets with paper towels. Mix flour, chili powder, and 3/4 teaspoon salt in shallow dish. Mix tomatoes and next 3 ingredients in another large bowl. Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch. Heat over medium-high heat to 375°F. Remove 6 chicken pieces from buttermilk mixture. Dip in flour mixture and turn to coat; shake off excess. Add chicken, skin side down, to skillet. Reduce heat to medium-low. Cover; cook until brown, about 12 minutes. Turn chicken over. Cook uncovered until cooked through, about 5 minutes for breasts and 10 minutes for legs and thighs; transfer to paper towels. Repeat with remaining chicken. (Salad and chicken can be made 2 hours ahead. Let stand at room temperature.) Add spinach to tomato salad; season with salt and pepper. Divide salad among plates; top with chicken.

buttermilk-fried-chicken-with-spinach-tomato-salad-232559

['1 1/2 cups buttermilk', '3 tablespoons curry powder', '3 3/4 teaspoons kosher salt, divided', '1 1/2 teaspoons ground black pepper', '3 whole chicken legs, cut into leg and thigh pieces', '6 chicken breast halves with skin and ribs', '1 1/2 cups all purpose flour', '2 teaspoons chili powder', '1 1/2 pounds cherry tomatoes, halved', '1/4 cup extra-virgin olive oil', '2 tablespoons minced shallot', '4 teaspoons balsamic vinegar', '3 cups (about) canola oil', '12 cups baby spinach leaves']

Grilled Steak Sandwiches with Brie, Roasted Peppers, and Watercress

['3 large red bell peppers', '1 2-pound beef tenderloin, trimmed', '2 tablespoons extra-virgin olive oil', '2 tablespoons dried herbes de Provence', '6 ciabatta rolls', '6 tablespoons mayonnaise', '6 tablespoons Dijon mustard', '1/2 pound Brie, chilled, cut into 1/4-inch-thick slices', '2 cups (loosely packed) watercress', '6 hard-boiled eggs, peeled, sliced']

Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips. (Can be made 1 day ahead. Cover and refrigerate.) Brush beef with oil; sprinkle with herbes de Provence, salt, and pepper. Let stand 30 minutes at room temperature. Prepare barbecue (medium-high heat). Grill beef to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 4 hours. Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs, and bell pepper strips on bottom half of rolls. Cover with roll tops. (Can be made 1 day ahead. Wrap in foil and refrigerate.)

grilled-steak-sandwiches-with-brie-roasted-peppers-and-watercress-232558

['3 large red bell peppers', '1 2-pound beef tenderloin, trimmed', '2 tablespoons extra-virgin olive oil', '2 tablespoons dried herbes de Provence', '6 ciabatta rolls', '6 tablespoons mayonnaise', '6 tablespoons Dijon mustard', '1/2 pound Brie, chilled, cut into 1/4-inch-thick slices', '2 cups (loosely packed) watercress', '6 hard-boiled eggs', 'peeled', 'sliced']

Grilled Pork Chops with Chunky Andouille Barbecue Sauce

['Nonstick vegetable oil spray', '1 1/2 cups diced andouille sausage (about 7 ounces)', '1 1/2 cups chopped onion', '2 cups tomato sauce', '1/4 cup balsamic vinegar', '1 tablespoon dark brown sugar', '2 teaspoons chili powder', '1 teaspoon ground cumin', '6 1-inch-thick rib pork chops', 'Additional chili powder and ground cumin']

Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sauté sausage and onion in heavy large saucepan over medium-high heat until onion begins to brown, about 8 minutes. Add tomato sauce, vinegar, sugar, 2 teaspoons chili powder, and 1 teaspoon cumin. Bring to boil; remove from heat. Meanwhile, sprinkle chops on both sides with salt, then chili powder and cumin. Grill chops until cooked through but not dry, about 9 minutes per side. Serve chops with sauce.

grilled-pork-chops-with-chunky-andouille-barbecue-sauce-232557

['Nonstick vegetable oil spray', '1 1/2 cups diced andouille sausage (about 7 ounces)', '1 1/2 cups chopped onion', '2 cups tomato sauce', '1/4 cup balsamic vinegar', '1 tablespoon dark brown sugar', '2 teaspoons chili powder', '1 teaspoon ground cumin', '6 1-inch-thick rib pork chops', 'Additional chili powder and ground cumin']

Surf 'n' Turf Kebabs with Cilantro-Lime Sauce

['1/2 cup fresh lime juice', '1/2 cup olive oil', '1/2 cup dry Sherry', '1/2 cup chopped fresh cilantro', '6 tablespoons soy sauce', '6 tablespoons honey', '4 garlic cloves, pressed', '2 tablespoons Dijon mustard', '2 tablespoons grated fresh ginger', '1 teaspoon dried crushed red pepper', '1 1/2 pounds swordfish, cut into sixteen 1 1/2-inch cubes', '1 1/2 pounds boneless leg of lamb, cut into sixteen 1 1/2-inch cubes', '8 plum tomatoes, halved crosswise', '2 large peaches with skin, halved, pitted, each half cut into 4 wedges', '16 3-inch-long green onion bottoms', '1 large red bell pepper, seeded, cut into 16 squares', '1 1-pound eggplant, cut into sixteen 1 1/2-inch cubes', '3 small zucchini, trimmed, cut into sixteen 1/2-inch-thick rounds', 'Nonstick vegetable oil spray', '1/2 cup (1 stick) chilled unsalted butter, cut into 8 slices']

Whisk all ingredients in medium bowl to blend. Place fish and lamb in separate medium glass or stainless steel bowls. Add 2/3 cup marinade to each; toss to coat. Chill at least 30 minutes and up to 1 hour, stirring occasionally. Reserve remaining marinade for basting and making sauce. Drain fish. Alternate 2 fish cubes, 2 tomato halves, 2 peach wedges, and 2 onion bottoms on each of 8 skewers. Drain lamb. Alternate 2 lamb cubes, 2 bell pepper squares, 2 eggplant cubes, and 2 zucchini rounds on each of 8 skewers. (Kebabs can be assembled 2 hours ahead. Arrange on 2 rimmed baking sheets. Cover; chill.) Spray grill rack with nonstick spray, then prepare barbecue (medium-high heat). Transfer 1 cup reserved marinade to small saucepan for sauce. Grill kebabs until slightly charred and cooked as desired, turning occasionally and basting with remaining marinade, about 8 minutes for fish and 10 minutes for lamb. Transfer kebabs to platter. Bring marinade in saucepan to boil. Reduce heat to medium-low. Whisk in butter, 1 slice at a time, allowing each to melt before adding next (do not boil). Season butter sauce to taste with pepper. Serve sauce with kebabs.

surf-n-turf-kebabs-with-cilantro-lime-sauce-232555

['1/2 cup fresh lime juice', '1/2 cup olive oil', '1/2 cup dry Sherry', '1/2 cup chopped fresh cilantro', '6 tablespoons soy sauce', '6 tablespoons honey', '4 garlic cloves, pressed', '2 tablespoons Dijon mustard', '2 tablespoons grated fresh ginger', '1 teaspoon dried crushed red pepper', '1 1/2 pounds swordfish, cut into sixteen 1 1/2-inch cubes', '1 1/2 pounds boneless leg of lamb, cut into sixteen 1 1/2-inch cubes', '8 plum tomatoes, halved crosswise', '2 large peaches with skin, halved, pitted, each half cut into 4 wedges', '16 3-inch-long green onion bottoms', '1 large red bell pepper, seeded, cut into 16 squares', '1 1-pound eggplant, cut into sixteen 1 1/2-inch cubes', '3 small zucchini, trimmed, cut into sixteen 1/2-inch-thick rounds', 'Nonstick vegetable oil spray', '1/2 cup (1 stick) chilled unsalted butter', 'cut into 8 slices']

Seafood Pasta with Lemon-Saffron Herb Dressing

['12 ounces campanelle (trumpet-shaped pasta) or macaroni', '1/8 teaspoon crushed saffron threads', '7 tablespoons fresh lemon juice, divided', '6 tablespoons extra-virgin olive oil, divided', '1/2 cup mayonnaise', '1/2 cup sour cream', '1/4 cup thinly sliced green onions', '2 tablespoons drained capers', '2 tablespoons minced fresh tarragon plus sprigs for garnish', '1 tablespoon minced fresh dill plus sprigs for garnish', '1 teaspoon sugar', '1 pound cooked medium shrimp', '1 cup finely chopped celery', '1/2 pound Dungeness crabmeat', '2 large handfuls of arugula', '2 small heads of butter lettuce', 'Lemon wedges']

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Place 3 tablespoons hot cooking liquid in medium bowl. Sprinkle saffron over and let stand at room temperature 5 minutes. Transfer pasta to large bowl. Drizzle pasta with 1 tablespoon lemon juice and 1 tablespoon oil; toss to coat. Let stand at room temperature until cool, stirring occasionally. Add mayonnaise, sour cream, green onions, capers, minced tarragon, minced dill, sugar, remaining 6 tablespoons lemon juice, and remaining 5 tablespoons oil to bowl with saffron liquid. Whisk to combine. Season saffron dressing to taste with salt and pepper. Pour dressing over pasta. Add shrimp and celery; toss to coat. Add reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Add crab; toss gently. Cover and refrigerate at least 1 hour and up to 4 hours. Line platter with arugula and butter lettuce leaves. Spoon pasta over greens. Garnish with lemon wedges and tarragon and dill sprigs. Serve cold.

seafood-pasta-with-lemon-saffron-herb-dressing-232554

['12 ounces campanelle (trumpet-shaped pasta) or macaroni', '1/8 teaspoon crushed saffron threads', '7 tablespoons fresh lemon juice, divided', '6 tablespoons extra-virgin olive oil, divided', '1/2 cup mayonnaise', '1/2 cup sour cream', '1/4 cup thinly sliced green onions', '2 tablespoons drained capers', '2 tablespoons minced fresh tarragon plus sprigs for garnish', '1 tablespoon minced fresh dill plus sprigs for garnish', '1 teaspoon sugar', '1 pound cooked medium shrimp', '1 cup finely chopped celery', '1/2 pound Dungeness crabmeat', '2 large handfuls of arugula', '2 small heads of butter lettuce', 'Lemon wedges']

Sauteed Black Cod with Shallot-Lemon Vinaigrette and Fresh Herb Salad

['6 tablespoons olive oil', '1/3 cup minced shallots', '2 tablespoons fresh lemon juice', '1 tablespoon Sherry wine vinegar', '2 teaspoons (packed) grated lemon peel', 'Salt and pepper to taste', '6 cups assorted fresh herb leaves (such as Italian parsley, basil, and dill) and edible flowers', '4 6- to 7-ounce black cod fillets with skin', '1 tablespoon olive oil']

Cook fish until just opaque in center, about 4 minutes per side. Arrange fish on plates. Spoon 1 tablespoon vinaigrette over each. Toss salad with remaining vinaigrette. Serve salad with fish.

sauteed-black-cod-with-shallot-lemon-vinaigrette-and-fresh-herb-salad-232553

['6 tablespoons olive oil', '1/3 cup minced shallots', '2 tablespoons fresh lemon juice', '1 tablespoon Sherry wine vinegar', '2 teaspoons (packed) grated lemon peel', 'Salt and pepper to taste', '6 cups assorted fresh herb leaves (such as Italian parsley, basil, and dill) and edible flowers', '4 6- to 7-ounce black cod fillets with skin', '1 tablespoon olive oil']

Grilled Fish Tostadas with Pineapple-Jícama Salsa

['1 1/2 cups diced peeled pineapple', '1 cup diced peeled jicama', '1/2 cup diced red onion', '1/4 cup chopped fresh cilantro', '1/4 cup fresh lime juice', '1 to 2 serrano chiles, seeded, chopped', '1/4 cup olive oil', '2 teaspoons chili powder', '3 small zucchini, each cut lengthwise into 5 slices (about 10 ounces)', '1 pound halibut or orange roughy fillets', '4 5- to 6-inch corn tortillas']

Prepare barbecue (medium-high heat). Mix first 6 ingredients in medium bowl. Season salsa with salt and pepper. Whisk oil and chili powder in small bowl. Arrange zucchini, fish, and tortillas in single layer on large baking sheet. Brush chili oil on both sides of zucchini, fish, and tortillas. Sprinkle zucchini and fish with salt and pepper. Grill until fish is cooked through, zucchini is tender, and tortillas begin to crisp, about 3 minutes per side for fish and zucchini, and 2 minutes per side for tortillas. Divide zucchini among tortillas. Cut fish into strips and place atop zucchini. Top with salsa and serve.

grilled-fish-tostadas-with-pineapple-jicama-salsa-232552

['1 1/2 cups diced peeled pineapple', '1 cup diced peeled jicama', '1/2 cup diced red onion', '1/4 cup chopped fresh cilantro', '1/4 cup fresh lime juice', '1 to 2 serrano chiles, seeded, chopped', '1/4 cup olive oil', '2 teaspoons chili powder', '3 small zucchini, each cut lengthwise into 5 slices (about 10 ounces)', '1 pound halibut or orange roughy fillets', '4 5- to 6-inch corn tortillas']

Spiced Nectarine Cake

['1/2 cup (1 stick) unsalted butter, room temperature', '3/4 cup plus 3 tablespoons sugar', '2 large eggs', '1 tablespoon fresh lemon juice', '1 1/2 teaspoons finely grated lemon peel', '1 1/4 cups self-rising flour', '5 medium nectarines (about 1 3/4 pounds), halved, each half cut into 4 slices', '3/4 teaspoon ground cinnamon']

Preheat oven to 350°F. Generously butter 9-inch-diameter springform pan. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add 3/4 cup sugar and beat until blended. Beat in eggs 1 at a time, then lemon juice and lemon peel. Beat in flour until smooth. Spread batter evenly in prepared pan. Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere. Mix cinnamon and remaining 3 tablespoons sugar in small bowl. Sprinkle over cake. Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour (50 minutes for plums or pluots). Cut around cake to loosen; remove pan sides. Serve cake slightly warm or at room temperature.

spiced-nectarine-cake-232550

['1/2 cup (1 stick) unsalted butter, room temperature', '3/4 cup plus 3 tablespoons sugar', '2 large eggs', '1 tablespoon fresh lemon juice', '1 1/2 teaspoons finely grated lemon peel', '1 1/4 cups self-rising flour', '5 medium nectarines (about 1 3/4 pounds), halved, each half cut into 4 slices', '3/4 teaspoon ground cinnamon']

Summer Garden Salad with Chili-Garlic Shrimp

['1 teaspoon chili-garlic sauce', '1/2 teaspoon ground cumin', '1/2 teaspoon kosher salt', '1/4 teaspoon plus 1/8 teaspoon ground black pepper', '2 pounds uncooked large shrimp, peeled, deveined', '5 tablespoons extra-virgin olive oil, divided', '2 ears of corn, husked', '3 small tomatoes, cut into 1/2-inch-thick wedges', '1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise', '4 teaspoons fresh lime juice', '2 teaspoons reduced-sodium soy sauce', '1 teaspoon toasted sesame oil (such as Asian)', '1 large avocado, halved, peeled, pitted, cut into thin slices', '8 cups (loosely packed) mixed baby greens', '2 tablespoons thinly sliced fresh mint leaves']

Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool. Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp. Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.) Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.

summer-garden-salad-with-chili-garlic-shrimp-232547

['1 teaspoon chili-garlic sauce', '1/2 teaspoon ground cumin', '1/2 teaspoon kosher salt', '1/4 teaspoon plus 1/8 teaspoon ground black pepper', '2 pounds uncooked large shrimp, peeled, deveined', '5 tablespoons extra-virgin olive oil, divided', '2 ears of corn, husked', '3 small tomatoes, cut into 1/2-inch-thick wedges', '1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise', '4 teaspoons fresh lime juice', '2 teaspoons reduced-sodium soy sauce', '1 teaspoon toasted sesame oil (such as Asian)', '1 large avocado, halved, peeled, pitted, cut into thin slices', '8 cups (loosely packed) mixed baby greens', '2 tablespoons thinly sliced fresh mint leaves']

Salad of Fresh Herbs and Greens with Fried Eggplant

['1 small shallot, minced', '2 tablespoons Champagne vinegar or fresh lemon juice', '1/4 teaspoon (or more) ground sumac* (optional)', '1/4 teaspoon ground cumin', '7 tablespoons (or more) extra-virgin olive oil, divided', '1 1/2 cups (loosely packed) fresh Italian parsley leaves', '1 1/2 cups (loosely packed) arugula, torn if large', '1 cup (loosely packed) small fresh basil leaves', '1 cup (loosely packed) torn fresh sorrel or baby spinach leaves', '1 cup (loosely packed) fresh mint leaves', '1/3 cup (loosely packed) 1-inch pieces fresh chives', '1/3 cup (loosely packed) fresh chervil leaves (optional)', '2 10- to 12-ounce eggplants, stems cut off', 'Coarse kosher salt', 'Nasturtium blossoms or other edible flowers (optional)']

Whisk shallot, vinegar, 1/4 teaspoon sumac, and cumin in small bowl. Gradually whisk in 4 tablespoons oil. Season dressing with salt and pepper. Combine herbs and greens in large bowl. (Dressing and salad can be made 2 hours ahead. Cover separately and chill.) Using vegetable peeler, remove eggplant peel in vertical strips every 1 to 1 1/2 inches, making striped pattern. Cut eggplants crosswise into 1/3-inch-thick rounds. Place rounds in large colander. Sprinkle generously with kosher salt and toss to coat evenly. Let stand until rounds soften and release moisture, tossing occasionally, about 1 hour. Rinse rounds, 1 at a time, and press to release excess moisture. Arrange rounds in single layer on several thicknesses of paper towels. Pat dry with additional towels. Heat 3 tablespoons oil in large skillet over medium-high heat. Working in batches, fry eggplant until golden and soft, adding more oil by tablespoonfuls as needed, about 2 minutes per side. Transfer eggplant to paper towels to drain. Overlap eggplant rounds on platter. Sprinkle with pepper and more sumac, if desired. Toss herbs and greens with dressing; season to taste with salt and pepper. Mound salad atop eggplant. Garnish with nasturtium blossoms, if desired, and serve. *A fruity and acidic seasoning powder made from ground dried sumac berries. It is available at Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).

salad-of-fresh-herbs-and-greens-with-fried-eggplant-232546

['1 small shallot, minced', '2 tablespoons Champagne vinegar or fresh lemon juice', '1/4 teaspoon (or more) ground sumac* (optional)', '1/4 teaspoon ground cumin', '7 tablespoons (or more) extra-virgin olive oil, divided', '1 1/2 cups (loosely packed) fresh Italian parsley leaves', '1 1/2 cups (loosely packed) arugula, torn if large', '1 cup (loosely packed) small fresh basil leaves', '1 cup (loosely packed) torn fresh sorrel or baby spinach leaves', '1 cup (loosely packed) fresh mint leaves', '1/3 cup (loosely packed) 1-inch pieces fresh chives', '1/3 cup (loosely packed) fresh chervil leaves (optional)', '2 10- to 12-ounce eggplants, stems cut off', 'Coarse kosher salt', 'Nasturtium blossoms or other edible flowers (optional)']

Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes

['1 1/2 pounds assorted bell peppers (about 3 large), cut into 1 1/2-inch-wide strips', '1 1/2 pounds assorted summer squash, cut lengthwise into 1/3-inch-thick slices', '1 medium-size red onion, cut into 1/4-inch-thick rounds', '1 12- to 14-ounce loaf of ciabatta, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices', 'Extra-virgin olive oil', '1 garlic clove, peeled, cut into thirds', '1/4 cup fresh lemon juice', '2 tablespoons red wine vinegar', '1 tablespoon grated lemon peel', '1/3 cup extra-virgin olive oil', '1 pound tomatoes, cored, cut into 3/4-inch dice, juices reserved', '1/2 cup chopped fresh Italian parsley', '1/4 cup coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon)', '2 tablespoons drained capers']

Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl. Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.

grilled-panzanella-salad-with-bell-peppers-summer-squash-and-tomatoes-232545

['1 1/2 pounds assorted bell peppers (about 3 large), cut into 1 1/2-inch-wide strips', '1 1/2 pounds assorted summer squash, cut lengthwise into 1/3-inch-thick slices', '1 medium-size red onion, cut into 1/4-inch-thick rounds', '1 12- to 14-ounce loaf of ciabatta, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices', 'Extra-virgin olive oil', '1 garlic clove, peeled, cut into thirds', '1/4 cup fresh lemon juice', '2 tablespoons red wine vinegar', '1 tablespoon grated lemon peel', '1/3 cup extra-virgin olive oil', '1 pound tomatoes, cored, cut into 3/4-inch dice, juices reserved', '1/2 cup chopped fresh Italian parsley', '1/4 cup coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon)', '2 tablespoons drained capers']

Strawberry and Peach Sangria

['1 750-ml bottle dry white wine', '1 1/2 cups Essensia (orange Muscat, a sweet dessert wine)', '1 1/2 cups sliced strawberries', '1 cup peach liqueur', '3 peaches, each cut into 12 slices', '1 large orange, cut crosswise into 6 slices', '1 large lemon, cut crosswise into 6 slices', '1/4 cup strawberry syrup (optional)', '3 to 4 cups ice cubes']

Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, lemon slices, and strawberry syrup in large pitcher, smashing citrus slices slightly. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.

strawberry-and-peach-sangria-232542

['1 750-ml bottle dry white wine', '1 1/2 cups Essensia (orange Muscat, a sweet dessert wine)', '1 1/2 cups sliced strawberries', '1 cup peach liqueur', '3 peaches, each cut into 12 slices', '1 large orange, cut crosswise into 6 slices', '1 large lemon, cut crosswise into 6 slices', '1/4 cup strawberry syrup (optional)', '3 to 4 cups ice cubes']

Oven-Dried Tomato Tart with Goat Cheese and Black Olives

['5 tablespoons extra-virgin olive oil, divided', '6 medium tomatoes or large romas, cored, halved crosswise, seeded', '2 small garlic cloves, thinly slivered', '2 tablespoons minced fresh thyme, divided', '1 sheet frozen puff pastry (half of 17.3-ounce package), thawed', '1 cup coarsely grated whole-milk mozzarella cheese', '1/2 cup soft fresh goat cheese (about 4 ounces)', '2 large eggs', '1/4 cup whipping cream', '1/3 cup oil-cured black olives, pitted', '2 tablespoons freshly grated Parmesan cheese']

Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.) Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes. Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F. Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.

oven-dried-tomato-tart-with-goat-cheese-and-black-olives-232540

['5 tablespoons extra-virgin olive oil, divided', '6 medium tomatoes or large romas, cored, halved crosswise, seeded', '2 small garlic cloves, thinly slivered', '2 tablespoons minced fresh thyme, divided', '1 sheet frozen puff pastry (half of 17.3-ounce package), thawed', '1 cup coarsely grated whole-milk mozzarella cheese', '1/2 cup soft fresh goat cheese (about 4 ounces)', '2 large eggs', '1/4 cup whipping cream', '1/3 cup oil-cured black olives, pitted', '2 tablespoons freshly grated Parmesan cheese']

Classic Caponata

['5 tablespoons olive oil', '1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes', '1 medium onion, cubed', '4 large garlic cloves, chopped', '1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice', '3 tablespoons red wine vinegar', '2 tablespoons drained capers', '1/3 cup chopped fresh basil', 'Toasted pine nuts']

Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)

classic-caponata-232539

['5 tablespoons olive oil', '1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes', '1 medium onion, cubed', '4 large garlic cloves, chopped', '1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice', '3 tablespoons red wine vinegar', '2 tablespoons drained capers', '1/3 cup chopped fresh basil', 'Toasted pine nuts']

Bell Pepper, Red Onion, and Goat Cheese Pizza

['1 10-ounce purchased fully baked thin pizza crust (such as Boboli)', '1/4 cup olive oil', '3 garlic cloves, minced', '3 cups (packed) baby spinach leaves (1 1/2 to 2 ounces)', '1 1/2 cups thickly sliced mushrooms (5 to 6 ounces)', '1/2 cup drained roasted red peppers from jar, cut into thin strips', '1/2 cup paper-thin red onion slices', '8 large fresh basil leaves, cut into thin strips', '5-ounce package soft fresh goat cheese, coarsely crumbled']

Preheat oven to 425°F. Place pizza crust on large baking sheet. Mix olive oil and minced garlic in small bowl. Using pastry brush, brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil. Bake pizza until crust is crisp and cheese begins to brown, about 18 minutes. Transfer pizza to board. Cut into wedges and serve warm.

bell-pepper-red-onion-and-goat-cheese-pizza-232538

['1 10-ounce purchased fully baked thin pizza crust (such as Boboli)', '1/4 cup olive oil', '3 garlic cloves, minced', '3 cups (packed) baby spinach leaves (1 1/2 to 2 ounces)', '1 1/2 cups thickly sliced mushrooms (5 to 6 ounces)', '1/2 cup drained roasted red peppers from jar, cut into thin strips', '1/2 cup paper-thin red onion slices', '8 large fresh basil leaves, cut into thin strips', '5-ounce package soft fresh goat cheese', 'coarsely crumbled']