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Jealous Marys

['2 large seedless cucumbers (usually plastic-wrapped; 2 lb total), peeled and coarsely chopped', '1/2 cup chopped celery', '1/3 cup fresh lemon juice', '1 tablespoon drained bottled horseradish', '1 teaspoon salt', '1/2 teaspoon Worcestershire sauce', '1/4 teaspoon black pepper', '1/8 teaspoon green Tabasco sauce', '3/4 cup vodka (6 fluid ounces)', 'Garnish: 6 small pale inner celery ribs with leaves, halved lengthwise if desired']

Purée all ingredients in a blender until very smooth, about 1 minute. Force through a fine-mesh sieve set into a bowl, discarding solids. (You will have about 3 3/4 cups liquid.) Serve drinks over ice in small glasses.

jealous-marys-232516

['2 large seedless cucumbers (usually plastic-wrapped; 2 lb total), peeled and coarsely chopped', '1/2 cup chopped celery', '1/3 cup fresh lemon juice', '1 tablespoon drained bottled horseradish', '1 teaspoon salt', '1/2 teaspoon Worcestershire sauce', '1/4 teaspoon black pepper', '1/8 teaspoon green Tabasco sauce', '3/4 cup vodka (6 fluid ounces)', 'Garnish: 6 small pale inner celery ribs with leaves', 'halved lengthwise if desired']

Honeydew Coconut Frappes

['1 (5-pound) ripe honeydew melon, seeded and cut into 1-inch chunks (8 cups)', '1 (3/4- to 1-pound) seedless cucumber (usually plastic-wrapped), peeled and coarsely chopped', '1/2 cup fresh lime juice', '1 cup ice cubes', '2/3 cup coconut sorbet', '1/4 cup fresh mint leaves']

Purée about two thirds each of honeydew, cucumber, and lime juice in 2 batches in a blender until very smooth, transferring to a pitcher. Purée remaining honeydew, cucumber, and lime juice in blender until very smooth, then add ice and sorbet and blend until smooth. Add mint and a pinch of salt and pulse until mint is finely chopped. Stir into purée in pitcher.

honeydew-coconut-frappes-232515

['1 (5-pound) ripe honeydew melon, seeded and cut into 1-inch chunks (8 cups)', '1 (3/4- to 1-pound) seedless cucumber (usually plastic-wrapped), peeled and coarsely chopped', '1/2 cup fresh lime juice', '1 cup ice cubes', '2/3 cup coconut sorbet', '1/4 cup fresh mint leaves']

Strawberries with Port-Wine Dip

['1 (750-ml) bottle Tawny Port', '1 cup sugar', '2 to 3 lb whole medium strawberries, stems left intact and berries rinsed and patted dry']

Bring Port and sugar to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, and boil, uncovered, until slightly syrupy and reduced to 1 to 1 1/4 cups, about 20 minutes. Cool to room temperature, about 30 minutes (sauce will thicken as it cools). Transfer to a small bowl and serve with berries for dipping.

strawberries-with-port-wine-dip-232514

['1 (750-ml) bottle Tawny Port', '1 cup sugar', '2 to 3 lb whole medium strawberries', 'stems left intact and berries rinsed and patted dry']

Ice-Wine Sorbet with White Peaches

['1 (375-ml) bottle ice wine (13 fl oz)', '3/4 cup water', '6 tablespoons sugar', '4 firm-ripe white peaches, cut into 1/2-inch-thick wedges', 'an ice cream maker']

Heat wine, water, and sugar in a 3-quart saucepan over moderate heat, stirring, until sugar is dissolved, then gently simmer 2 minutes. Transfer to a bowl, then set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes. Freeze in ice cream maker. Transfer to an airtight container and put in freezer, at least 4 hours. (Texture will be soft.) Serve sorbet with peaches.

ice-wine-sorbet-with-white-peaches-232513

['1 (375-ml) bottle ice wine (13 fl oz)', '3/4 cup water', '6 tablespoons sugar', '4 firm-ripe white peaches, cut into 1/2-inch-thick wedges', 'an ice cream maker']

Peaches and Raspberries in Ancho Syrup with Chile Threads

['1 pliable dried ancho chile* (less than 1/2 oz)', '3 cups water', '1/2 cup sugar', '1 1/2 cups fresh raspberries (6 oz)', '1/2 teaspoon fresh lemon juice', '2 firm-ripe large peaches (preferably freestone)']

Simmer chile in 2 cups water in a 1- to 2-quart saucepan, uncovered, turning over once or twice, until softened, 15 to 20 minutes. Transfer chile to a cutting board and discard cooking liquid. When cool enough to handle, stem and seed chile, then carefully peel off skin in large pieces and reserve. Transfer chile pulp to cleaned saucepan and add sugar, 1/2 cup raspberries, a pinch of salt, and remaining cup water. Bring to a boil over moderate heat, stirring until sugar is dissolved. Remove syrup from heat and cover pan with lid, then let steep, covered, 20 minutes. While syrup is steeping, pat chile skin dry and cut skin into very fine threads with a sharp knife. Pour syrup through a fine-mesh sieve into a bowl, pressing gently on solids (do not push solids through), then discard solids. Stir lemon juice into syrup. Halve peaches lengthwise, pit, and cut lengthwise into 1/4-inch-thick slices. Divide, along with remaining cup raspberries, among 4 shallow bowls and spoon syrup over fruit. Sprinkle with some chile threads.

peaches-and-raspberries-in-ancho-syrup-with-chile-threads-232512

['1 pliable dried ancho chile* (less than 1/2 oz)', '3 cups water', '1/2 cup sugar', '1 1/2 cups fresh raspberries (6 oz)', '1/2 teaspoon fresh lemon juice', '2 firm-ripe large peaches (preferably freestone)']

Amaretti-Stuffed Peaches

['1/2 stick (1/4 cup) unsalted butter, softened', '1 cup coarsely crumbled amaretti (Italian almond macaroons, preferably Lazzaroni brand)', '2 1/2 tablespoons all-purpose flour', '2 tablespoons sugar', '1/8 teaspoon salt', '1 large egg', '8 firm-ripe small peaches (about 2 lb), halved lengthwise and pitted', 'Accompaniment: mascarpone cheese or crème fraîche']

Put oven rack in middle position and preheat oven to 350°F. Melt 2 tablespoons butter and pour into a 13- by 9-inch glass or ceramic baking dish. Pulse 3/4 cup crumbled amaretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 tablespoons butter. Blend until butter is incorporated, then add egg and blend until smooth. Scoop out just enough peach pulp from center of each peach half with a melon-ball cutter or a small spoon to create a 1-inch-deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amaretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temperature.

amaretti-stuffed-peaches-232511

['1/2 stick (1/4 cup) unsalted butter, softened', '1 cup coarsely crumbled amaretti (Italian almond macaroons, preferably Lazzaroni brand)', '2 1/2 tablespoons all-purpose flour', '2 tablespoons sugar', '1/8 teaspoon salt', '1 large egg', '8 firm-ripe small peaches (about 2 lb), halved lengthwise and pitted', 'Accompaniment: mascarpone cheese or crème fraîche']

Brandied Peach Parfaits

['1 lb firm-ripe peaches', '1 tablespoon fresh lemon juice', '3 tablespoons brandy', '1/2 cup sugar', '1 pt vanilla ice cream, softened', '4 (4-oz) parfait or other tall narrow glasses']

Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in a 3-quart saucepan of boiling water 10 seconds. Transfer peaches with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Cut peaches into 1-inch pieces, then toss with lemon juice and 2 tablespoons brandy in a bowl. Cook sugar in a dry 9- to 10-inch heavy skillet over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep golden. Carefully add peach mixture (caramel will harden and steam vigorously) and cook, stirring frequently, until caramel is dissolved and peaches are tender, about 5 minutes. Transfer to a bowl and cool to room temperature, stirring occasionally, then stir in remaining tablespoon brandy. Spoon 2 tablespoons peach mixture into each glass, then top with a small scoop of ice cream. Repeat with another layer of peaches and ice cream and spoon remaining peaches on top. Serve immediately.

brandied-peach-parfaits-232510

['1 lb firm-ripe peaches', '1 tablespoon fresh lemon juice', '3 tablespoons brandy', '1/2 cup sugar', '1 pt vanilla ice cream, softened', '4 (4-oz) parfait or other tall narrow glasses']

Cantaloupe Granita

['2 cups coarsely chopped cantaloupe (from 1/2 melon, seeded)', '1/4 cup sugar, or to taste', '1/2 tablespoon fresh lemon juice, or to taste', '1 cup ice cubes']

Purée all ingredients in a blender until smooth, then pour into a 13- by 9-inch metal pan and freeze until mixture becomes a firm slush, at least 40 minutes. Scrape with a fork and serve in chilled glasses.

cantaloupe-granita-232509

['2 cups coarsely chopped cantaloupe (from 1/2 melon, seeded)', '1/4 cup sugar, or to taste', '1/2 tablespoon fresh lemon juice, or to taste', '1 cup ice cubes']

Almond Butter Cookies

['1 cup all-purpose flour', '1/2 teaspoon baking soda', '1/8 teaspoon salt', '3/4 stick (6 tablespoons) unsalted butter, softened', '1/4 cup granulated sugar', '1/4 cup packed light brown sugar', '1 tablespoon corn syrup', '1/2 teaspoon vanilla', '1/4 teaspoon almond extract', '1/2 cup sliced almonds with skins (4 1/2 oz), toasted and cooled completely']

Whisk together flour, baking soda, and salt. Beat together butter, sugars, corn syrup, vanilla, and almond extract in a large bowl with an electric mixer at medium-high speed (use paddle attachment if you have a stand mixer) until pale and fluffy, about 2 minutes. Reduce speed to low, then add flour mixture and mix just until a dough begins to form. Add almonds and mix just until incorporated. Form dough into a rectangular log (about 12 inches long, 2 inches wide, and 3/4 inch thick). Wrap in wax paper and chill until firm, about 2 hours. Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet. Cut half of log into 1/8-inch-thick slices with a thin sharp knife and arrange 3/4 inch apart on baking sheet. (Keep remaining dough chilled.) Bake cookies until golden, about 12 minutes, then transfer with a thin metal spatula to a rack to cool. Repeat with remaining dough.

almond-butter-cookies-232508

['1 cup all-purpose flour', '1/2 teaspoon baking soda', '1/8 teaspoon salt', '3/4 stick (6 tablespoons) unsalted butter, softened', '1/4 cup granulated sugar', '1/4 cup packed light brown sugar', '1 tablespoon corn syrup', '1/2 teaspoon vanilla', '1/4 teaspoon almond extract', '1/2 cup sliced almonds with skins (4 1/2 oz)', 'toasted and cooled completely']

Peach Blueberry Cake

['1 1/2 cups all-purpose flour', '1/2 cup sugar', '1 teaspoon baking powder', '1/4 teaspoon salt', '1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes', '1 large egg', '1 teaspoon vanilla', '1/2 cup sugar', '2 tablespoons all-purpose flour', '1 tablespoon quick-cooking tapioca', '2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths', '1 cup blueberries (1/2 pint)', '1 tablespoon fresh lemon juice', 'a 9- to 91/2-inch (24-cm) springform pan; an electric coffee/spice grinder']

Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses. Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes. Put oven rack in middle position and preheat oven to 375°F. Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery, then transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours. Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan. Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.

peach-blueberry-cake-232507

['1 1/2 cups all-purpose flour', '1/2 cup sugar', '1 teaspoon baking powder', '1/4 teaspoon salt', '1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes', '1 large egg', '1 teaspoon vanilla', '1/2 cup sugar', '2 tablespoons all-purpose flour', '1 tablespoon quick-cooking tapioca', '2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths', '1 cup blueberries (1/2 pint)', '1 tablespoon fresh lemon juice', 'a 9- to 91/2-inch (24-cm) springform pan; an electric coffee/spice grinder']

Sardine "Tonnato" Spread

['2 (3 3/4-oz) cans brisling sardines packed in olive oil, drained', '1/4 cup mayonnaise', '1 tablespoon finely chopped fresh flat-leaf parsley', '2 teaspoons drained bottled capers, chopped', '1 teaspoon finely grated fresh lemon zest', '2 teaspoons fresh lemon juice', '1/4 teaspoon black pepper', '1/8 teaspoon salt']

Mash together all ingredients in a bowl with a fork until combined well.

sardine-tonnato-spread-232506

['2 (3 3/4-oz) cans brisling sardines packed in olive oil, drained', '1/4 cup mayonnaise', '1 tablespoon finely chopped fresh flat-leaf parsley', '2 teaspoons drained bottled capers, chopped', '1 teaspoon finely grated fresh lemon zest', '2 teaspoons fresh lemon juice', '1/4 teaspoon black pepper', '1/8 teaspoon salt']

Ham and Cheese Spread

['1/2 lb sliced good-quality cooked smoked ham', '1 1/2 oz finely shredded Gruyère (1/2 cup)', '3/4 stick (6 tablespoons) unsalted butter, softened', '1 rounded tablespoon whole-grain mustard', '4 cornichons (French sour gherkins), finely chopped', '1/4 teaspoon black pepper']

Pulse ham in a food processor until finely chopped, then transfer to a bowl. Stir in remaining ingredients with a rubber spatula until combined well.

ham-and-cheese-spread-232505

['1/2 lb sliced good-quality cooked smoked ham', '1 1/2 oz finely shredded Gruyère (1/2 cup)', '3/4 stick (6 tablespoons) unsalted butter, softened', '1 rounded tablespoon whole-grain mustard', '4 cornichons (French sour gherkins), finely chopped', '1/4 teaspoon black pepper']

Romesco Sauce

['1 large tomato (1/2 lb), cored', '1 (1/2-oz) dried ancho chile*', '1/3 cup extra-virgin olive oil', '2 tablespoons hazelnuts, toasted and loose skins rubbed off with a kitchen towel while warm', '2 tablespoons blanched almonds', '1 (1/2-inch-thick) slice firm white bread, cut into 1/2-inch cubes', '2 large garlic cloves, sliced', '1/8 teaspoon dried hot red pepper flakes', '1/4 cup drained bottled pimientos, rinsed', '2 tablespoons water', '1 tablespoon red-wine vinegar', '1/4 teaspoon salt, or to taste']

Put oven rack in middle position and preheat oven to 400°F. Line a small baking pan with foil. Roast tomato in pan until tender and skin peels off easily, about 30 minutes. While tomato is roasting, slit chile open lengthwise and discard stem and seeds, then tear chile into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chile and cook, stirring, until fragrant and chile turns a brighter red, 30 seconds to 1 minute. Transfer chile with a slotted spoon to a heatproof bowl. Add hazelnuts to skillet along with almonds, bread, garlic, and red pepper flakes and cook, stirring, until bread and garlic are golden, 2 to 3 minutes. Add mixture (including oil) to chile in bowl and cool slightly. Peel tomato, then coarsely chop and transfer (with juices) to a food processor. Add bread and chile mixture, pimientos, water, vinegar, and 1/4 teaspoon salt and purée until smooth. Thin with water if desired and season with salt.

romesco-sauce-232504

['1 large tomato (1/2 lb), cored', '1 (1/2-oz) dried ancho chile*', '1/3 cup extra-virgin olive oil', '2 tablespoons hazelnuts, toasted and loose skins rubbed off with a kitchen towel while warm', '2 tablespoons blanched almonds', '1 (1/2-inch-thick) slice firm white bread, cut into 1/2-inch cubes', '2 large garlic cloves, sliced', '1/8 teaspoon dried hot red pepper flakes', '1/4 cup drained bottled pimientos, rinsed', '2 tablespoons water', '1 tablespoon red-wine vinegar', '1/4 teaspoon salt', 'or to taste']

Pickled Peaches

['1 (1,000-mg) vitamin C tablet (to prevent discoloration), crushed to a powder', '6 1/2 cups cold water', '24 firm-ripe small peaches (6 to 7 lb)', '2 1/2 cups sugar', '1 1/4 cups distilled white vinegar', '4 teaspoons pickling spice', '1/4 teaspoon kosher salt', '6 (1-pt) canning jars with lids and screw bands; a boiling-water canner, or a deep 10- to 12-qt pot plus a flat metal rack; an instant-read thermometer']

Dissolve vitamin C powder in 6 cups water in a large bowl (to acidulate water). Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in 4 batches in a 5- to 6-quart pot of boiling water 10 to 15 seconds. Transfer with a slotted spoon to a large bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Add peaches to acidulated water and let stand 10 minutes, then drain well in a colander. Toss peaches with sugar in a 6-quart wide heavy pot and chill, covered, at least 8 and up to 12 hours. Wash jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put jars on rack in canner and add enough water to cover jars by 2 inches. Bring to a boil, covered, then boil 10 minutes. Cover lids with water in a small saucepan and heat until thermometer registers 180°F (do not let boil). Keep jars and lids submerged in hot water, covered, until ready to use. Add vinegar, spice, salt, and remaining 1/2 cup water to peaches (sugar will have dissolved and will have drawn out peach juices) and bring to a boil over moderate heat, skimming off foam. Reduce heat and simmer until peaches are barely tender, about 3 minutes. Remove jars and lids from water, reserving water in canner, and transfer to a clean kitchen towel, then divide peaches among jars using a slotted spoon. Return peach-cooking liquid to a boil, then pour into jars, leaving 1/4 inch of space at top. Run a thin knife between peaches and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a dampened kitchen towel, then firmly screw on lids with screw bands. Put sealed jars on rack in canner and, if necessary, add enough hot water to cover jars by 2 inches. Bring to a boil, covered. Boil jars 20 minutes, then transfer with tongs to a towel-lined surface to cool. Jars will seal as they cool (if you hear a ping, that signals that the vacuum formed at the top of the jar has made the lid concave). After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, the lid has a good seal. Store in a cool dry place up to 6 months. Promptly put any jars that haven't sealed in the refrigerator and use them first.

pickled-peaches-232503

['1 (1,000-mg) vitamin C tablet (to prevent discoloration), crushed to a powder', '6 1/2 cups cold water', '24 firm-ripe small peaches (6 to 7 lb)', '2 1/2 cups sugar', '1 1/4 cups distilled white vinegar', '4 teaspoons pickling spice', '1/4 teaspoon kosher salt', '6 (1-pt) canning jars with lids and screw bands; a boiling-water canner', 'or a deep 10- to 12-qt pot plus a flat metal rack; an instant-read thermometer']

Anchovy Mayonnaise

['12 large garlic cloves, peeled and smashed with side of a large heavy knife', '3/4 cup whole milk plus additional for thinning sauce', '1 (2-oz) can flat anchovies (56 g; about 12 fillets), drained', '1/4 cup extra-virgin olive oil', '1/4 cup mayonnaise']

Combine garlic and milk in a 1- to 1 1/2-quart heavy saucepan and gently simmer over low heat, uncovered, until garlic is very tender, about 20 minutes. Cool slightly, about 5 minutes, then purée mixture with anchovies, oil, and mayonnaise in a blender until smooth. (Use caution when blending hot liquids.) Add more milk to thin if necessary.

anchovy-mayonnaise-232502

['12 large garlic cloves, peeled and smashed with side of a large heavy knife', '3/4 cup whole milk plus additional for thinning sauce', '1 (2-oz) can flat anchovies (56 g; about 12 fillets), drained', '1/4 cup extra-virgin olive oil', '1/4 cup mayonnaise']

Cilantro Chutney

['6 scallions, coarsely chopped', '1 1/2 to 2 teaspoons finely chopped small hot green chile, such as serrano or Thai, including seeds', '2 teaspoons sugar', '1 1/2 teaspoons ground cumin', '1 1/2 teaspoons salt', '1/4 to 1/3 cup fresh lime juice', '1/4 cup olive oil']

Purée all ingredients in a food processor until smooth.

cilantro-chutney-232501

['6 scallions, coarsely chopped', '1 1/2 to 2 teaspoons finely chopped small hot green chile, such as serrano or Thai, including seeds', '2 teaspoons sugar', '1 1/2 teaspoons ground cumin', '1 1/2 teaspoons salt', '1/4 to 1/3 cup fresh lime juice', '1/4 cup olive oil']

Mozzarella Pesto Spread

['1/2 lb coarsely grated mozzarella (2 cups)', '1/4 cup well-stirred prepared pesto', '1/4 cup finely chopped drained oil-packed sun-dried tomatoes']

Stir together all ingredients in a bowl until combined well.

mozzarella-pesto-spread-232500

['1/2 lb coarsely grated mozzarella (2 cups)', '1/4 cup well-stirred prepared pesto', '1/4 cup finely chopped drained oil-packed sun-dried tomatoes']

Cheddar, Red Pepper, and Horseradish Spread

['1/2 lb finely grated extra-sharp Cheddar (2 1/4 cups)', '1 (7-oz) bottle roasted red peppers, rinsed, drained, patted dry, and finely chopped (1/2 cup)', '1/3 cup mayonnaise', '1 rounded tablespoon drained bottled horseradish', '1/2 teaspoon Worcestershire sauce', '1/4 teaspoon salt', '1/4 teaspoon black pepper']

Stir together all ingredients in a bowl until combined well.

cheddar-red-pepper-and-horseradish-spread-232499

['1/2 lb finely grated extra-sharp Cheddar (2 1/4 cups)', '1 (7-oz) bottle roasted red peppers, rinsed, drained, patted dry, and finely chopped (1/2 cup)', '1/3 cup mayonnaise', '1 rounded tablespoon drained bottled horseradish', '1/2 teaspoon Worcestershire sauce', '1/4 teaspoon salt', '1/4 teaspoon black pepper']

Egg Fried Rice

['1 tablespoon peanut oil', '4 large eggs, lightly beaten', '4 cups cold unsalted steamed white rice', '3/4 teaspoon salt', '1/2 cup thinly sliced scallion greens (3 to 4 scallions)', '1 to 2 teaspoons Asian sesame oil', 'a well-seasoned 14-inch flat-bottomed wok']

Heat wok over high heat until a drop of water vaporizes instantly upon contact. Add peanut oil, swirling to coat wok evenly, and heat until hot and just smoking. Add eggs, tilting wok and swirling eggs to form a thin even layer on cooking surface, and cook 30 seconds, then add rice and salt and stir-fry, breaking up eggs and letting rice rest several seconds between stirs, until rice is hot, 2 to 3 minutes. Add scallion greens and sesame oil (to taste) and stir-fry until combined well.

egg-fried-rice-232498

['1 tablespoon peanut oil', '4 large eggs, lightly beaten', '4 cups cold unsalted steamed white rice', '3/4 teaspoon salt', '1/2 cup thinly sliced scallion greens (3 to 4 scallions)', '1 to 2 teaspoons Asian sesame oil', 'a well-seasoned 14-inch flat-bottomed wok']

Puffy Corn Omelet

['3 ears of corn, husked', '4 1/2 tablespoons unsalted butter', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '4 large eggs, separated', '1 tablespoon finely chopped fresh chives']

Put oven rack in middle position and preheat oven to 350°F. Add corn to a 4-quart pot of boiling salted water , then remove from heat and let stand, covered, 10 minutes. Drain and, when cool enough to handle, cut kernels from cobs with a sharp knife into a bowl, then scrape cobs over bowl to extract "milk." Melt butter in a 10-inch ovenproof nonstick skillet (preferably lightweight) and remove skillet from heat, then transfer 3 tablespoons melted butter to bowl with corn (leaving remaining butter in skillet to cool). Toss corn to coat and stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Whisk egg yolks with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl until combined. Beat whites with a pinch of salt in another bowl using an electric mixer at medium speed until they just hold stiff peaks. Fold one third of whites into yolks to lighten, then fold in remaining whites gently but thoroughly. Gently fold in corn mixture. Spoon mixture into skillet and bake until pale golden and set, 10 to 12 minutes. Loosen omelet with a heatproof rubber spatula and slide onto a plate. Serve sprinkled with chives. 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 heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

puffy-corn-omelet-232496

['3 ears of corn, husked', '4 1/2 tablespoons unsalted butter', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '4 large eggs, separated', '1 tablespoon finely chopped fresh chives']

Lentil Salad with Tomato and Dill

['1 cup dried lentils (preferably small French lentils)', '1 large garlic clove, chopped', '1 teaspoon salt, or to taste', '3/4 lb tomatoes, diced (2 cups)', '4 large scallions, thinly sliced (3/4 cup)', '1/4 cup chopped fresh dill', '1/4 cup thinly sliced fresh basil', '3 tablespoons red-wine vinegar, or to taste', '1/4 cup extra-virgin olive oil', '1/4 teaspoon black pepper']

Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl. Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.

lentil-salad-with-tomato-and-dill-232495

['1 cup dried lentils (preferably small French lentils)', '1 large garlic clove, chopped', '1 teaspoon salt, or to taste', '3/4 lb tomatoes, diced (2 cups)', '4 large scallions, thinly sliced (3/4 cup)', '1/4 cup chopped fresh dill', '1/4 cup thinly sliced fresh basil', '3 tablespoons red-wine vinegar, or to taste', '1/4 cup extra-virgin olive oil', '1/4 teaspoon black pepper']

Stir-Fried Garlic Chives with Chile

['1 tablespoon peanut oil', '3/4 lb green garlic chives (also called Chinese chives; flat parts only), cut into 1 1/2-inch pieces (4 cups)', '1 teaspoon dried hot red pepper flakes', 'Rounded 1/4 teaspoon salt, or to taste', 'Accompaniment: steamed white rice', 'a well-seasoned 14-inch flat-bottomed wok']

Heat wok over high heat until a drop of water vaporizes instantly upon contact. Add oil, swirling to coat wok evenly, and heat until hot and just smoking. Add chives and red pepper flakes and stir-fry, letting chives rest on bottom and sides of wok several seconds between stirs, until chives are tender and slightly browned, 2 to 4 minutes. Stir in salt. Serve over rice.

stir-fried-garlic-chives-with-chile-232494

['1 tablespoon peanut oil', '3/4 lb green garlic chives (also called Chinese chives; flat parts only), cut into 1 1/2-inch pieces (4 cups)', '1 teaspoon dried hot red pepper flakes', 'Rounded 1/4 teaspoon salt, or to taste', 'Accompaniment: steamed white rice', 'a well-seasoned 14-inch flat-bottomed wok']

Zucchini Melon Salad

['2 medium zucchini (3/4 lb total)', '1 teaspoon salt', '2 (3-inch-wide) wedges honeydew melon, seeded and rind removed', '1 whole smoked chicken breast (1 lb), skinned and thinly sliced crosswise with a knife', '1 (1/2-lb) piece Parmigiano-Reggiano', '1/4 cup packed fresh mint leaves, cut crosswise into thin shreds', '1/4 cup extra-virgin olive oil', '1/4 cup fresh lime juice', 'an adjustable-blade slicer']

Cut zucchini crosswise diagonally into 1/8-inch-thick slices using slicer and transfer to a colander set over a bowl. Sprinkle with salt, tossing to coat, and let stand 5 minutes, then rinse under cold water. Arrange in 1 layer on paper towels and pat dry. Cut melon wedges lengthwise into 1/8-inch-thick slices using slicer. Divide melon, zucchini, and chicken among 4 plates. Shave about one fourth of cheese into curls with a vegetable peeler and divide curls and mint among the 4 plates. Drizzle each plate with oil and lime juice. Season with salt and pepper. Serve immediately.

zucchini-melon-salad-232490

['2 medium zucchini (3/4 lb total)', '1 teaspoon salt', '2 (3-inch-wide) wedges honeydew melon, seeded and rind removed', '1 whole smoked chicken breast (1 lb), skinned and thinly sliced crosswise with a knife', '1 (1/2-lb) piece Parmigiano-Reggiano', '1/4 cup packed fresh mint leaves, cut crosswise into thin shreds', '1/4 cup extra-virgin olive oil', '1/4 cup fresh lime juice', 'an adjustable-blade slicer']

Lobster Salad with Glass Noodles and Jícama

['5 (1 1/4- to 1 1/2-lb) live lobsters or 1 3/4 to 2 lb cooked lobster meat', '1/2 cup fresh lime juice', '1 1/2 tablespoons packed light brown sugar', '1 teaspoon dry mustard', '1 teaspoon salt', '1/3 cup canola oil', '3 to 4 oz very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)', '3 tablespoons coarsely chopped fresh basil', '3 tablespoons coarsely chopped fresh cilantro', '2 tablespoons coarsely chopped fresh mint', 'Flaky sea salt such as Maldon', 'below; about 2 cups)', 'an adjustable-blade slicer fitted with julienne blade']

Plunge 2 lobsters headfirst into a 10- to 12-quart pot of boiling salted water (see Tips, page 129) and cook, covered, 6 minutes for 1 1/4-pound lobsters or 7 minutes for 1 1/2-pound lobsters, from time lobsters enter water. Transfer with tongs to sink to drain. Return water to a boil and cook remaining lobsters in 2 batches in same manner. When lobsters are cool enough to handle, remove meat from tail and claws. Discard tomalley, any roe, and shells, then scrape off any coagulated white albumin from meat with point of a small knife. Cut meat into 3/4-inch pieces and chill, covered, at least 1 hour. Blend lime juice, brown sugar, mustard, and salt in a blender until combined. With motor running, add oil in a slow, steady stream and blend until dressing is emulsified. Chill, covered, until ready to use. Soak noodles in cold water until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears. Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes. Drain noodles well and rinse under cold water until cool, then drain well again. Stir together lobster, herbs, and 6 tablespoons dressing. Toss together noodles, jicama, remaining dressing, and table salt to taste, then divide among 6 plates and top each serving with a mound of lobster salad. Sprinkle with sea salt and serve immediately.

lobster-salad-with-glass-noodles-and-jicama-232489

['5 (1 1/4- to 1 1/2-lb) live lobsters or 1 3/4 to 2 lb cooked lobster meat', '1/2 cup fresh lime juice', '1 1/2 tablespoons packed light brown sugar', '1 teaspoon dry mustard', '1 teaspoon salt', '1/3 cup canola oil', '3 to 4 oz very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)', '3 tablespoons coarsely chopped fresh basil', '3 tablespoons coarsely chopped fresh cilantro', '2 tablespoons coarsely chopped fresh mint', 'Flaky sea salt such as Maldon', 'below; about 2 cups)', 'an adjustable-blade slicer fitted with julienne blade']

Grilled Jerk Pork With Curried Peach Relish

['1 1/2 lb firm-ripe peaches', '1/2 lb tomatoes', '1/2 cup chopped red onion (1 medium)', '1 tablespoon minced peeled fresh ginger', '1 teaspoon kosher salt', '1 tablespoon vegetable oil', '1 1/2 teaspoons curry powder', '2 tablespoons sugar', '1 tablespoon fresh lime juice', '3 scallions (white and pale green parts only), trimmed', '1 tablespoon chopped fresh thyme', '2 teaspoons kosher salt', '1/2 teaspoon ground allspice', '1/4 teaspoon black pepper', '2 tablespoons fresh lime juice', '1 tablespoon molasses (not robust or blackstrap)', '1 teaspoon Scotch bonnet or habanero hot sauce*, or to taste', '2 pork tenderloins (1 3/4 to 2 lb total)', '2 tablespoons vegetable oil for basting', 'an instant-read thermometer']

Cut a shallow X in bottom of each peach and tomato with a sharp paring knife and blanch in 2 batches in a 4-quart saucepan of boiling water 10 seconds. Transfer peaches and tomatoes with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches and tomatoes, then halve peaches lengthwise and pit. Cut peaches into 1-inch pieces. Coarsely chop tomatoes. Cook onion, ginger, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add curry powder and cook, stirring constantly, 1 minute. Add peaches and tomatoes with any juices, sugar, and lime juice and simmer, uncovered, stirring occasionally, until mixture is thick and peaches are tender but still hold their shape, about 8 minutes. Transfer to a bowl and cool, uncovered, then chill, covered, at least 8 hours. Combine scallions, thyme, salt, allspice, pepper, lime juice, molasses, and hot sauce in a blender and blend until smooth. Put pork in a nonreactive dish and rub all over with marinade. Marinate, covered and chilled, turning occasionally, 8 hours. Bring to room temperature before grilling. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below. Discard any marinade remaining in dish, then brush pork lightly with oil and grill on a lightly oiled grill rack, turning occasionally and basting frequently with oil, until thermometer inserted diagonally into center of meat registers 145°F, 15 to 25 minutes. Transfer pork to a cutting board and let stand 15 minutes. (Internal temperature will rise to about 155°F.) Serve pork with relish. 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 heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe. *Available at most supermarkets and kitchenmarket.com.

grilled-jerk-pork-with-curried-peach-relish-232488

['1 1/2 lb firm-ripe peaches', '1/2 lb tomatoes', '1/2 cup chopped red onion (1 medium)', '1 tablespoon minced peeled fresh ginger', '1 teaspoon kosher salt', '1 tablespoon vegetable oil', '1 1/2 teaspoons curry powder', '2 tablespoons sugar', '1 tablespoon fresh lime juice', '3 scallions (white and pale green parts only), trimmed', '1 tablespoon chopped fresh thyme', '2 teaspoons kosher salt', '1/2 teaspoon ground allspice', '1/4 teaspoon black pepper', '2 tablespoons fresh lime juice', '1 tablespoon molasses (not robust or blackstrap)', '1 teaspoon Scotch bonnet or habanero hot sauce*, or to taste', '2 pork tenderloins (1 3/4 to 2 lb total)', '2 tablespoons vegetable oil for basting', 'an instant-read thermometer']

Chicken, Rice, and Mango in Lettuce Wraps

['1 cup jasmine rice', '1 3/4 cups water', '1/4 teaspoon salt', '1/2 cup seasoned rice vinegar', '1/2 cup vegetable oil', '6 tablespoons mayonnaise', '1/4 cup soy sauce', '1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)', '2 garlic cloves, chopped', '1/2 teaspoon Asian sesame oil', '2 grilled chicken breast halves, shredded (2 cups)', '1/3 cup lime vinaigrette (reserved from Grilled Chicken with Shredded Mesclun Salad )', '3/4 lb Boston or Bibb lettuce, leaves separated', '1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks', '3 scallions, cut into 3-inch-long thin strips', '1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks', '1/2 cup chopped fresh cilantro']

Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear, then drain well in a large sieve. Bring 1 3/4 cups water and 1/4 teaspoon salt to a boil, then add rice and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and transfer to a bowl to cool to warm. Purée all dressing ingredients in a blender until smooth, about 1 minute. Toss shredded chicken with lime vinaigrette. Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.

chicken-rice-and-mango-in-lettuce-wraps-232487

['1 cup jasmine rice', '1 3/4 cups water', '1/4 teaspoon salt', '1/2 cup seasoned rice vinegar', '1/2 cup vegetable oil', '6 tablespoons mayonnaise', '1/4 cup soy sauce', '1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)', '2 garlic cloves, chopped', '1/2 teaspoon Asian sesame oil', '2 grilled chicken breast halves, shredded (2 cups)', '1/3 cup lime vinaigrette (reserved from Grilled Chicken with Shredded Mesclun Salad )', '3/4 lb Boston or Bibb lettuce, leaves separated', '1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks', '3 scallions, cut into 3-inch-long thin strips', '1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks', '1/2 cup chopped fresh cilantro']

Grilled Chicken with Shredded Mesclun Salad

['1/2 cup fresh lime juice', '1 tablespoon mild honey', '1/2 teaspoon dried hot red pepper flakes', '2 1/4 teaspoons salt', '1 cup olive oil', '6 chicken breast halves with skin and bones (3 lb total)', '2 large tomatoes, cut into 1/2-inch pieces (2 cups)', '2 medium shallots, halved lengthwise and thinly sliced crosswise (1/2 cup)', '8 oz mesclun, thinly sliced (6 cups)', '1 cup loosely packed fresh basil leaves, thinly sliced']

Whisk together lime juice, honey, red pepper flakes, and 3/4 teaspoon salt in a large bowl and add oil in a slow stream, whisking. Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes. Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken. Put remaining lime vinaigrette in a small airtight container and reserve for lettuce wraps (recipe follows). Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt. Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes). When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total. Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more. Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high. Sear chicken on lightly oiled grill rack, covered with lid, turning frequently, until well browned, about 6 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes. Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil. Toss together mesclun, basil, tomato mixture, and salt to taste. Drizzle some lime vinaigrette from bowl over chicken and serve with mesclun salad.

grilled-chicken-with-shredded-mesclun-salad-232486

['1/2 cup fresh lime juice', '1 tablespoon mild honey', '1/2 teaspoon dried hot red pepper flakes', '2 1/4 teaspoons salt', '1 cup olive oil', '6 chicken breast halves with skin and bones (3 lb total)', '2 large tomatoes, cut into 1/2-inch pieces (2 cups)', '2 medium shallots, halved lengthwise and thinly sliced crosswise (1/2 cup)', '8 oz mesclun, thinly sliced (6 cups)', '1 cup loosely packed fresh basil leaves', 'thinly sliced']

Chicken Breasts with Rock-Shrimp Sauce

['4 small skinless boneless chicken breast halves (1 1/4 lb total)', '1 teaspoon salt', '1/2 teaspoon black pepper', '1/4 cup olive oil', '1 tablespoon finely chopped garlic', '3/4 cup dry white wine', '2 tablespoons tomato paste', '3/4 lb peeled rock shrimp* or peeled medium shrimp', '1/4 cup heavy cream', '1/2 tablespoon fresh lemon juice, or to taste', '1 tablespoon chopped fresh chives']

Put oven rack in middle position and preheat oven to 325°F. Pat chicken dry and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to a small shallow baking pan, reserving fat in skillet. Bake until just cooked through, about 8 minutes. While chicken bakes, add remaining 2 tablespoons oil to skillet and cook garlic over moderate heat, stirring, until pale golden, 1 to 2 minutes. Add wine and tomato paste and simmer, stirring and scraping up any brown bits, 3 minutes. Sprinkle shrimp with remaining 1/4 teaspoon each of salt and pepper, then add to wine mixture and cook, stirring, until opaque, 1 to 2 minutes. Transfer one third of shrimp to a blender, along with enough sauce to blend, and purée until smooth. Stir purée into remaining sauce in skillet. Add cream, lemon juice, and any juices in baking pan and cook over moderately low heat until whole shrimp are just cooked through, about 1 minute. Serve chicken topped with sauce and sprinkled with chives.

chicken-breasts-with-rock-shrimp-sauce-232485

['4 small skinless boneless chicken breast halves (1 1/4 lb total)', '1 teaspoon salt', '1/2 teaspoon black pepper', '1/4 cup olive oil', '1 tablespoon finely chopped garlic', '3/4 cup dry white wine', '2 tablespoons tomato paste', '3/4 lb peeled rock shrimp* or peeled medium shrimp', '1/4 cup heavy cream', '1/2 tablespoon fresh lemon juice, or to taste', '1 tablespoon chopped fresh chives']

Chipotle Burgers

['2 tablespoons canned chipotle chiles in adobo, including sauce', '1 lb ground beef chuck', '1/2 cup finely chopped onion', '1 teaspoon salt', '4 English muffins or hamburger buns, halved horizontally']

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below. Meanwhile, open any whole chipotles and discard seeds, then mince chipotles. Mix chipotles (with sauce), beef, onion, and salt with your hands, then form mixture into 4 (3/4-inch-thick) patties. Grill burgers on lightly oiled grill rack, covered only if using gas grill, turning over once, 4 minutes total for medium-rare. Grill English muffins, cut sides down, until grill marks appear, about 30 seconds. Serve burgers in English muffins. 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 heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

chipotle-burgers-232484

['2 tablespoons canned chipotle chiles in adobo, including sauce', '1 lb ground beef chuck', '1/2 cup finely chopped onion', '1 teaspoon salt', '4 English muffins or hamburger buns', 'halved horizontally']

Arctic Char Gravlaks with Cucumber Jelly

['1 (1 1/4-lb) center-cut piece arctic char fillet with skin, pin bones removed', '1/2 cup sugar', '1/4 cup kosher salt', '1 tablespoon coarsely ground black pepper', '3 cups coarsely chopped fresh dill (from 2 large bunches)', '3 seedless cucumbers (usually plastic-wrapped; 3 lb total)', '3/4 teaspoon table salt', '2 teaspoons unflavored gelatin (from 1 envelope)', '1 tablespoon distilled white vinegar', '1 tablespoon tiny fresh dill fronds', 'Accompaniment: thin Scandinavian crispbread such as Kavli']

Pat fish dry, then transfer, skin side up, to a large sheet of plastic wrap. Stir together sugar, salt, and pepper, then rub 3 tablespoons of mixture onto skin of fish. Turn fish over and thickly coat with remaining sugar mixture, then pack dill on top. Wrap fish tightly in 2 or 3 layers of plastic wrap (to prevent leakage; salt mixture will liquefy as fish cures) and transfer to a large shallow baking pan. Put another baking pan or a cutting board on top of fish and weight down with 3 or 4 full cans (about 3 lb total). Let fish cure, chilled, turning wrapped fillet over roughly every 12 hours and then replacing weight, for 36 hours total. Peel cucumbers, making sure to remove all green (for a clearer jelly), then halve lengthwise and core. Coarsely chop cucumbers and purée in a food processor until smooth, then drain in a large fine-mesh sieve set over a bowl, pressing hard on solids to extract 2 cups liquid. Discard solids. Stir together salt and 1/2 cup cucumber liquid in a small saucepan and sprinkle with gelatin. Let stand 1 minute to soften, then heat over moderate heat, stirring, just until gelatin is dissolved, about 2 minutes. Cool mixture to room temperature, then stir into remaining 1 1/2 cups cucumber liquid along with vinegar. Pour mixture into an 8-inch square glass baking dish and sprinkle with dill fronds, pressing gently to submerge. Chill, covered, until set, at least 8 hours. Unwrap gravlaks, discarding liquid, and gently scrape off dill. Transfer gravlaks, skin side down, to a cutting board. Holding a very sharp long thin-bladed knife at a 30-degree angle, cut gravlaks across the grain into very thin slices, being careful not to cut through skin. Discard skin. Cut jelly into 6 pieces and divide among 6 plates with a metal spatula. Serve with several slices of gravlaks.

arctic-char-gravlaks-with-cucumber-jelly-232479

['1 (1 1/4-lb) center-cut piece arctic char fillet with skin, pin bones removed', '1/2 cup sugar', '1/4 cup kosher salt', '1 tablespoon coarsely ground black pepper', '3 cups coarsely chopped fresh dill (from 2 large bunches)', '3 seedless cucumbers (usually plastic-wrapped; 3 lb total)', '3/4 teaspoon table salt', '2 teaspoons unflavored gelatin (from 1 envelope)', '1 tablespoon distilled white vinegar', '1 tablespoon tiny fresh dill fronds', 'Accompaniment: thin Scandinavian crispbread such as Kavli']

Grilled Eggplant Stacks with Tomato and Feta

['1 cup loosely packed fresh basil leaves', '1/2 cup extra-virgin olive oil', '2 medium eggplants (1 3/4 to 2 lb total)', '1 large tomato (about 4 inches in diameter) and 2 medium tomatoes (about 2 1/2 inches in diameter)', '3 oz feta, crumbled (about 3/4 cup)', 'Garnish: finely shredded fresh basil leaves']

Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Gather together sides of towel or filter and press gently on it to extract more oil. (You will have a generous 1/3 cup oil.) Reserve 1 tablespoon basil oil separately for serving. Scrape basil solids into a small bowl and reserve. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below. While grill heats, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end. Reserve remaining eggplant for another use. Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use. Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill on a lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, lightly brushing eggplant with more basil oil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes. (Leave gas grill on.) On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta. Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil oil. 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 heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

grilled-eggplant-stacks-with-tomato-and-feta-232478

['1 cup loosely packed fresh basil leaves', '1/2 cup extra-virgin olive oil', '2 medium eggplants (1 3/4 to 2 lb total)', '1 large tomato (about 4 inches in diameter) and 2 medium tomatoes (about 2 1/2 inches in diameter)', '3 oz feta, crumbled (about 3/4 cup)', 'Garnish: finely shredded fresh basil leaves']

Grilled Beef, Chicken, Shrimp, and Mushroom Skewers

['4 large garlic cloves', '2 teaspoons salt', '2 tablespoons fresh lemon juice', '1/2 teaspoon black pepper', '1/3 cup extra-virgin olive oil', '1 lb sirloin steak (1 inch thick), trimmed of excess fat', '2 medium skinless boneless chicken breast halves (1 lb total)', '1 1/4 lb medium shrimp in shell (31 to 35 per lb; about 40), peeled and deveined', '1 lb mushrooms, trimmed and halved through stem if large', 'about 100 (6-inch) wooden skewers, soaked in water 1 hour']

Mince garlic and mash to a paste with salt using a large heavy knife. Transfer to a small bowl and whisk in lemon juice and pepper, then add oil in a stream, whisking until emulsified. Divide marinade among 4 (1- to 2-quart) bowls. Cut steak into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide), then toss with marinade in one of bowls and thread each slice lengthwise onto a skewer. Cut chicken breast halves diagonally into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide; if breasts are thin, hold knife at a 45-degree angle to get 1-inch-wide slices). Toss with marinade in another bowl and thread each slice lengthwise onto a skewer. Toss shrimp with marinade in another bowl, then thread 2 shrimp onto each of 20 to 25 skewers. Toss mushrooms with marinade in remaining bowl and thread 2 small mushrooms or 2 large halves onto each of 20 to 25 skewers. Prepare grill for cooking over hot charcoal (high heat for gas); see "Grilling Procedure," below. Grill skewers in batches on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until beef is medium-rare, about 3 minutes total; chicken is just cooked through, about 3 minutes; shrimp is just cooked through, about 2 minutes; and mushrooms are tender, about 4 minutes. 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 heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

grilled-beef-chicken-shrimp-and-mushroom-skewers-232477

['4 large garlic cloves', '2 teaspoons salt', '2 tablespoons fresh lemon juice', '1/2 teaspoon black pepper', '1/3 cup extra-virgin olive oil', '1 lb sirloin steak (1 inch thick), trimmed of excess fat', '2 medium skinless boneless chicken breast halves (1 lb total)', '1 1/4 lb medium shrimp in shell (31 to 35 per lb; about 40), peeled and deveined', '1 lb mushrooms, trimmed and halved through stem if large', 'about 100 (6-inch) wooden skewers', 'soaked in water 1 hour']

Chicken Stir-Fry with Peanut Sauce Over Rice

['Vegetable-oil cooking spray', '6 oz boneless, skinless chicken breast, sliced', '1 tsp sesame oil', '2 cloves garlic, minced', '1 tsp minced fresh ginger', '3 1/2 cups of your favorite vegetables, chopped', '1 1/2 tbsp peanut butter', '1 tsp low-sodium soy sauce', '1 tbsp rice vinegar', 'Hot chile sauce (to taste)']

Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes. For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.

chicken-stir-fry-with-peanut-sauce-over-rice-232431

['Vegetable-oil cooking spray', '6 oz boneless, skinless chicken breast, sliced', '1 tsp sesame oil', '2 cloves garlic, minced', '1 tsp minced fresh ginger', '3 1/2 cups of your favorite vegetables, chopped', '1 1/2 tbsp peanut butter', '1 tsp low-sodium soy sauce', '1 tbsp rice vinegar', 'Hot chile sauce (to taste)']

Triple-Chocolate Cookies

['10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '1/2 cup plus 2 teaspoons all purpose flour', '3 tablespoons unsweetened cocoa powder', '1/4 teaspoon baking powder', '1/4 teaspoon salt', '1 cup plus 1 tablespoon sugar', '5 tablespoons unsalted butter, room temperature', '3 large eggs', '1 1/2 teaspoons vanilla extract', '6 ounces (1 cup) semisweet chocolate chips']

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes. Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips. Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)

triple-chocolate-cookies-232391

['10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '1/2 cup plus 2 teaspoons all purpose flour', '3 tablespoons unsweetened cocoa powder', '1/4 teaspoon baking powder', '1/4 teaspoon salt', '1 cup plus 1 tablespoon sugar', '5 tablespoons unsalted butter, room temperature', '3 large eggs', '1 1/2 teaspoons vanilla extract', '6 ounces (1 cup) semisweet chocolate chips']

Tender Pie Crust

['3 cups all purpose flour', '2 tablespoons sugar', '1 3/4 teaspoons salt', '1 cup plus 2 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes', '8 tablespoons (or more) ice water', '1 1/2 teaspoons apple cider vinegar']

Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together. Turn dough out onto work surface; divide dough in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic; refrigerate at least 1 hour. (Can be made ahead. Keep dough refrigerated up to 2 days, or enclose in resealable plastic bag and freeze up to 1 month, then thaw in refrigerator overnight. Soften slightly at room temperature before rolling out.)

tender-pie-crust-232398

['3 cups all purpose flour', '2 tablespoons sugar', '1 3/4 teaspoons salt', '1 cup plus 2 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes', '8 tablespoons (or more) ice water', '1 1/2 teaspoons apple cider vinegar']

Spiced Plum Pie

['2 Tender Pie Crust dough disks', '3 tablespoons plus 1 cup sugar', '1 3/4 teaspoons ground cinnamon, divided', '2 tablespoons cornstarch', '2 teaspoons (packed) finely grated orange peel', '3/4 teaspoon ground cardamom', '1/4 teaspoon ground nutmeg', '1/8 teaspoon ground cloves', '1/4 teaspoon salt', '1/2 vanilla bean, split lengthwise', '2 1/2 pounds plums, halved, pitted, each half cut into 4 wedges', '2 tablespoons whipping cream']

Roll out 1 pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Refrigerate crust while preparing filling. Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch any spills. Mix 3 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl; set aside. Whisk 1 cup sugar, 1 1/2 teaspoons cinnamon, and next 6 ingredients in large bowl. Scrape in seeds from vanilla bean. Add plums and toss to coat. Spoon filling into crust, mounding slightly in center. Roll out second pie crust disk on floured surface to 13 1/2-inch round. Drape crust over filling; trim overhang to 1 inch. Press top and bottom crust edges together. Fold edges under; crimp. Using sharp knife, cut four 2-inch-long slits in center of top crust to allow steam to escape. Brush crust (but not edges) with cream. Sprinkle reserved cinnamon sugar over crust. Bake pie 30 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake until filling bubbles thickly through slits, about 1 hour longer. Cool completely on rack.

spiced-plum-pie-232397

['2 Tender Pie Crust dough disks', '3 tablespoons plus 1 cup sugar', '1 3/4 teaspoons ground cinnamon, divided', '2 tablespoons cornstarch', '2 teaspoons (packed) finely grated orange peel', '3/4 teaspoon ground cardamom', '1/4 teaspoon ground nutmeg', '1/8 teaspoon ground cloves', '1/4 teaspoon salt', '1/2 vanilla bean, split lengthwise', '2 1/2 pounds plums, halved, pitted, each half cut into 4 wedges', '2 tablespoons whipping cream']

Sour-Cherry Streusel Pie

['1Tender Pie Crust dough disk', '1 1/4 cups all purpose flour', '6 tablespoons (packed) golden brown sugar', '1/4 cup sugar', '3/4 teaspoon ground cinnamon', '1/4 teaspoon salt', '1/2 cup (1 stick) unsalted butter, melted', '1/4 teaspoon vanilla extract', '1 cup (scant) sugar', '3 1/2 tablespoons all purpose flour', '1 teaspoon ground cinnamon', 'Pinch of salt', '2 1/2 pounds sour cherries, pitted']

Roll out pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Fold edges under. Crimp, forming high rim (about 1/2 inch above sides of dish). Chill at least 30 minutes and up to 1 day. Mix first 5 ingredients in bowl. Add melted butter and vanilla; rub in with fingertips until small clumps form. (Can be made 4 hours ahead. Cover; let stand at room temperature.) Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch spills. Mix first 4 ingredients in large bowl. Add cherries; toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Transfer filling to chilled crust, mounding in center. Sprinkle streusel over, covering completely and pressing to adhere. Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 10 minutes longer. Cool on rack.

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['1Tender Pie Crust dough disk', '1 1/4 cups all purpose flour', '6 tablespoons (packed) golden brown sugar', '1/4 cup sugar', '3/4 teaspoon ground cinnamon', '1/4 teaspoon salt', '1/2 cup (1 stick) unsalted butter, melted', '1/4 teaspoon vanilla extract', '1 cup (scant) sugar', '3 1/2 tablespoons all purpose flour', '1 teaspoon ground cinnamon', 'Pinch of salt', '2 1/2 pounds sour cherries', 'pitted']

Peach Lattice Pie

['2 Tender Pie Crust dough disks', '1 egg white, beaten to blend', '1 cup sugar, divided', '1/2 teaspoon (scant) ground cinnamon', 'Pinch of salt', '3 1/2 pounds firm but ripe peaches, peeled, halved, pitted, each half cut into 3 wedges', '1 tablespoon fresh lemon juice', '1/4 cup water', '2 tablespoons (1/4 stick) unsalted butter', '2 tablespoons whipping cream', '3 tablespoons all purpose flour', '1 egg yolk, beaten to blend with 2 teaspoons water (glaze)', '1 tablespoon sugar mixed with 1/4 teaspoon ground cinnamon (cinnamon sugar)']

Position rack in center of oven and preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch any spills. Roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively, forming high rim (about 1/2 inch above sides of dish). Chill crust 30 minutes. Line crust with foil; fill with dried beans. Bake crust until sides are set and pale golden, about 35 minutes. Transfer to rack; remove foil and beans. Brush warm crust with egg white. Cool completely. Meanwhile, line another baking sheet with parchment paper. Roll out second pie crust disk on floured surface to 13 1/2-inch round. Cut into 3/4-inch-wide strips. Place strips on prepared baking sheet. Chill while preparing filling. Combine 1/2 cup sugar, cinnamon, and salt in large bowl. Add peaches and lemon juice and toss gently to coat. Let stand 30 minutes. Meanwhile, stir remaining 1/2 cup sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes. Remove from heat. Add butter and cream (mixture will bubble vigorously); stir caramel until smooth. Strain juices from peaches into caramel; cool to lukewarm. Preheat oven to 375°F. Add caramel and flour to peaches in bowl; toss gently. Transfer filling to crust, mounding in center. Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang. Brush lattice strips (but not crust edge) with egg yolk glaze. Sprinkle strips with cinnamon sugar. Bake pie 35 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.

peach-lattice-pie-232395

['2 Tender Pie Crust dough disks', '1 egg white, beaten to blend', '1 cup sugar, divided', '1/2 teaspoon (scant) ground cinnamon', 'Pinch of salt', '3 1/2 pounds firm but ripe peaches, peeled, halved, pitted, each half cut into 3 wedges', '1 tablespoon fresh lemon juice', '1/4 cup water', '2 tablespoons (1/4 stick) unsalted butter', '2 tablespoons whipping cream', '3 tablespoons all purpose flour', '1 egg yolk, beaten to blend with 2 teaspoons water (glaze)', '1 tablespoon sugar mixed with 1/4 teaspoon ground cinnamon (cinnamon sugar)']

Lemon Meringue Blueberry Pie

['1 1/2 cups sugar', '2 1/4 teaspoons cornstarch', '3/4 cup fresh lemon juice', '9 large egg yolks', '3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes', '1/2 cup chilled heavy whipping cream', '1 1/2 cups fresh blueberries (from two 1/2-pint containers), divided', '3 tablespoons sugar', '1/2 teaspoon fresh lemon juice', '1/4 teaspoon finely grated lemon peel', 'Pinch of salt', 'Pinch of ground cinnamon', '1 teaspoon all purpose flour', '1 Tender Pie Crust dough disk', '3 large egg whites', '1/2 cup sugar']

Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually add lemon juice, whisking until cornstarch dissolves. Whisk in yolks. Add butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 8 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Refrigerate at least 1 day. (Can be prepared 5 days ahead. Keep chilled.) Using electric mixer, beat whipping cream in medium bowl until peaks form. Fold 3/4 cup lemon curd into whipped cream 1/4 cup at a time. Chill lemon mousse at least 2 hours and up to 6 hours. Keep remaining curd chilled. Combine 3/4 cup blueberries, sugar, lemon juice, grated lemon peel, salt, and cinnamon in small saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Whisk in flour; cook 1 minute. Remove from heat. Stir in remaining 3/4 cup blueberries. Transfer compote to small bowl. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep compote refrigerated.) Position rack in center of oven and preheat to 375°F. Roll out pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively; chill 30 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans from crust. Bake crust until golden and cooked through, piercing with fork if crust bubbles, about 20 minutes longer. Transfer crust to rack and cool completely. Spread 1 1/2 cups of remaining lemon curd over bottom of crust. Using slotted spoon and leaving most of juices behind, spoon 3/4 cup blueberry compote evenly over curd. Drop lemon mousse in dollops over blueberries; spread to cover berries completely. Using slotted spoon, spoon remaining blueberries over mousse. Chill pie while preparing meringue. Whisk egg whites and sugar in large metal bowl to blend. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water); whisk constantly until sugar dissolves and mixture is very warm to touch, about 1 1/2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and fluffy peaks form, about 5 minutes. Spoon meringue into pastry bag fitted with large (about 3/4-inch) plain tip. Pipe meringue decoratively over top of pie, leaving 1-inch plain border to expose some of mousse and blueberries. Using pastry torch, singe meringue until golden. (Can be prepared 6 hours ahead. Cover with cake dome and refrigerate.)

lemon-meringue-blueberry-pie-232394

['1 1/2 cups sugar', '2 1/4 teaspoons cornstarch', '3/4 cup fresh lemon juice', '9 large egg yolks', '3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes', '1/2 cup chilled heavy whipping cream', '1 1/2 cups fresh blueberries (from two 1/2-pint containers), divided', '3 tablespoons sugar', '1/2 teaspoon fresh lemon juice', '1/4 teaspoon finely grated lemon peel', 'Pinch of salt', 'Pinch of ground cinnamon', '1 teaspoon all purpose flour', '1 Tender Pie Crust dough disk', '3 large egg whites', '1/2 cup sugar']

Triple-Chocolate Cookie and Strawberry Ice Cream Sandwiches

['1 1/2 cups chopped fresh strawberries', '1/3 cup plus 1/4 cup sugar', '2 tablespoons light corn syrup', '1 cup heavy whipping cream', '1/2 cup whole milk', '4 large egg yolks', '1/4 teaspoon vanilla extract', '16 frozen Triple-Chocolate Cookies']

Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl. Using potato masher, mash until puree forms; let stand 30 minutes. Meanwhile, bring cream, milk, and remaining 1/4 cup sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Using electric mixer, beat yolks in medium bowl until thick and pale yellow, about 3 minutes. Gradually beat in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into large bowl. Cool. Stir in strawberry mixture and vanilla. Cover and refrigerate custard until cold, at least 3 hours and up to 1 day. Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.) Place 1 frozen Triple-Chocolate Cookie flat side up on work surface. Place 1/2 cup ice cream atop cookie. Using offset spatula or butter knife, gently spread ice cream to cover cookie; top with another cookie, flat side down, and press gently to adhere. Repeat with remaining ice cream and cookies, making 8 ice cream sandwiches total. Wrap and freeze until firm, at least 4 hours or overnight. Let ice cream sandwiches stand at room temperature 5 minutes before serving.

triple-chocolate-cookie-and-strawberry-ice-cream-sandwiches-232393

['1 1/2 cups chopped fresh strawberries', '1/3 cup plus 1/4 cup sugar', '2 tablespoons light corn syrup', '1 cup heavy whipping cream', '1/2 cup whole milk', '4 large egg yolks', '1/4 teaspoon vanilla extract', '16 frozen Triple-Chocolate Cookies']

Root Beer Granita Float

['8 cups root beer', '1 pint vanilla ice cream']

Pour 4 cups root beer into 13x9x2-inch baking pan; freeze until set, about 4 hours or overnight. Meanwhile, boil remaining 4 cups root beer in large saucepan until reduced to 1/2 cup, about 30 minutes. Cool root beer syrup. Using tines of fork, scrape frozen root beer into icy flakes, then mix gently in pan to blend. Spoon 3/4 cup root beer granita into each of 6 clear glasses or dessert cups. Top granita with scoop of ice cream. Drizzle each with 4 teaspoons root beer syrup and serve.

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['8 cups root beer', '1 pint vanilla ice cream']

Mixed Berries with Mascarpone-Limoncello Cream

['3/4 cup chilled whipping cream', '1/2 8-ounce container mascarpone cheese', '3 tablespoons plus 1/2 cup sugar', '3 tablespoons limoncello (lemon liqueur)', '8 cups assorted fresh berries (such as raspberries, blueberries, blackberries, and hulled sliced strawberries; about 2 pounds)', '3/4 cup raspberry preserves', '1 tablespoon grated lemon peel']

Combine whipping cream, mascarpone, 3 tablespoons sugar, and limoncello in large bowl. Beat until soft peaks form. Combine all berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in another large bowl; toss gently. Divide berry mixture among 8 coupes. Top with mascarpone cream.

mixed-berries-with-mascarpone-limoncello-cream-232390

['3/4 cup chilled whipping cream', '1/2 8-ounce container mascarpone cheese', '3 tablespoons plus 1/2 cup sugar', '3 tablespoons limoncello (lemon liqueur)', '8 cups assorted fresh berries (such as raspberries, blueberries, blackberries, and hulled sliced strawberries; about 2 pounds)', '3/4 cup raspberry preserves', '1 tablespoon grated lemon peel']

Lemon-Berry Shortcakes

['3/4 cup sugar', '2 tablespoons grated lemon peel', '1/2 cup blueberry jam', '5 tablespoons lemon juice, divided', '5 cups quartered hulled strawberries', '4 1/2 cups fresh blueberries', '2 1/3 cups chilled whipping cream, divided', '2 cups all purpose flour', '2 teaspoons baking powder', '1/2 teaspoon salt', '1/2 teaspoon ground nutmeg']

Position rack in top third of oven; preheat to 400°F. Mix sugar and peel in small bowl. Melt jam in large skillet with 2 tablespoons water. Mix in 3 tablespoons lemon sugar, 2 tablespoons lemon juice, then berries. Set aside. Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip. Cover; chill. Mix flour, baking powder, salt, nutmeg, and 1/3 cup lemon sugar in large bowl. Quickly mix in remaining 1 1/3 cups cream and 2 tablespoons lemon juice until dough just comes together. Drop dough by rounded 1/3 cupfuls in 6 mounds on ungreased baking sheet. Sprinkle dough with remaining lemon sugar. Bake biscuits until golden, about 23 minutes. Cool slightly on rack. Split biscuits; fill with berries and cream.

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['3/4 cup sugar', '2 tablespoons grated lemon peel', '1/2 cup blueberry jam', '5 tablespoons lemon juice, divided', '5 cups quartered hulled strawberries', '4 1/2 cups fresh blueberries', '2 1/3 cups chilled whipping cream, divided', '2 cups all purpose flour', '2 teaspoons baking powder', '1/2 teaspoon salt', '1/2 teaspoon ground nutmeg']

Grilled Vegetables with Mint Raita

['For raita, mix in medium bowl and chill:', '2 cups plain whole-milk yogurt', '1 cup chopped fresh mint', '2 teaspoons garam masala', 'Salt and pepper to taste', 'Cut into 6 wedges each:', '2 red bell peppers', '3 large zucchini', '2 red onions', 'Toss vegetables in the following mixture; thread on bamboo skewers that have been soaked in water for 30 minutes:', '1/4 cup vegetable oil', '1 tablespoon garam masala', 'Salt and pepper to taste']

Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill vegetables until slightly charred in spots, turning occasionally, about 8 minutes. Serve vegetables and mint raita alongside Grilled Tandoori Lamb .

grilled-vegetables-with-mint-raita-232387

['For raita, mix in medium bowl and chill:', '2 cups plain whole-milk yogurt', '1 cup chopped fresh mint', '2 teaspoons garam masala', 'Salt and pepper to taste', 'Cut into 6 wedges each:', '2 red bell peppers', '3 large zucchini', '2 red onions', 'Toss vegetables in the following mixture; thread on bamboo skewers that have been soaked in water for 30 minutes:', '1/4 cup vegetable oil', '1 tablespoon garam masala', 'Salt and pepper to taste']

Smoked-Cheddar-Stuffed Chicken with Green Apple Slaw

['1/2 cup coarsely grated smoked cheddar cheese', '1 tablespoon plus 1/4 cup pure maple syrup', '1 tablespoon cream cheese, room temperature', '2 teaspoons chopped fresh sage', '4 boneless chicken breast halves with skin and tenderloin attached', '1/4 cup Scotch whisky', '2 tablespoons (packed) golden brown sugar', '2 tablespoons (1/4 stick) unsalted butter', '1 tablespoon olive oil', '1 tablespoon fresh lemon juice', '1 tablespoon pure maple syrup', '1 tablespoon Scotch whisky', '1 1/2 teaspoons chopped fresh sage', '1 very large Granny Smith apple, halved, cored, cut into matchstick-size strips (about 2 1/2 cups)', '1/4 cup paper-thin slices red onion', '2 green onions, chopped', 'Nonstick vegetable oil spray']

Stir cheddar cheese, 1 tablespoon maple syrup, cream cheese, and sage in small bowl to blend. Place 1 chicken breast, skin side down, on work surface. Using small sharp knife, cut 1 1/2-inch-deep by 2-inch-long horizontal pocket in chicken. Pack in 1/4 of stuffing. Press tenderloin into pocket opening to seal in stuffing. Repeat with remaining chicken and stuffing. Arrange chicken on small baking sheet. Combine 1/4 cup maple syrup, whisky, brown sugar, and butter in small saucepan. Whisk over medium heat until sauce comes to simmer and is blended. (Chicken and basting sauce can be made 1 day ahead. Cover separately and refrigerate.) Whisk first 5 ingredients in medium bowl to blend. Mix in apple, red onion, and green onions. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 4 hours, tossing occasionally. Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Rewarm basting sauce; transfer half to bowl and reserve. Set pan with remaining sauce at edge of grill to keep warm. Grill chicken, skin side down, until golden, about 3 minutes. Turn chicken over, repositioning over medium to medium-low heat. Grill until cooked through, turning occasionally and basting with sauce in pan during last 5 minutes, about 8 minutes. Transfer chicken to platter. Serve with apple slaw, passing reserved sauce separately.

smoked-cheddar-stuffed-chicken-with-green-apple-slaw-232385

['1/2 cup coarsely grated smoked cheddar cheese', '1 tablespoon plus 1/4 cup pure maple syrup', '1 tablespoon cream cheese, room temperature', '2 teaspoons chopped fresh sage', '4 boneless chicken breast halves with skin and tenderloin attached', '1/4 cup Scotch whisky', '2 tablespoons (packed) golden brown sugar', '2 tablespoons (1/4 stick) unsalted butter', '1 tablespoon olive oil', '1 tablespoon fresh lemon juice', '1 tablespoon pure maple syrup', '1 tablespoon Scotch whisky', '1 1/2 teaspoons chopped fresh sage', '1 very large Granny Smith apple, halved, cored, cut into matchstick-size strips (about 2 1/2 cups)', '1/4 cup paper-thin slices red onion', '2 green onions, chopped', 'Nonstick vegetable oil spray']

Cilantro-Lime Chicken Fajitas with Grilled Onions

['1 1/4 cups coarsely chopped fresh cilantro', '3/4 cup olive oil', '5 tablespoons fresh lime juice', '2 1/2 teaspoons ground cumin', '1 1/4 teaspoons ancho chile powder', '6 skinless boneless chicken breast halves', '3 large poblano chiles, seeded, cut into 3/4-inch-wide strips', '3 large yellow bell peppers, cut into 3/4-inch-wide strips', '2 red onions, sliced into 1/2-inch rounds', '12 8-inch flour tortillas']

Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper. Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade. Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side. Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.

cilantro-lime-chicken-fajitas-with-grilled-onions-232384

['1 1/4 cups coarsely chopped fresh cilantro', '3/4 cup olive oil', '5 tablespoons fresh lime juice', '2 1/2 teaspoons ground cumin', '1 1/4 teaspoons ancho chile powder', '6 skinless boneless chicken breast halves', '3 large poblano chiles, seeded, cut into 3/4-inch-wide strips', '3 large yellow bell peppers, cut into 3/4-inch-wide strips', '2 red onions, sliced into 1/2-inch rounds', '12 8-inch flour tortillas']

Chicken with Tangerine, Honey, and Chipotle Glaze

['2 cups fresh tangerine juice', '5 tablespoons honey', '1/4 cup soy sauce', '2 tablespoons finely grated tangerine peel or orange peel', '2 teaspoons minced canned chipotle chiles in adobo sauce*', '1 cup fresh tangerine juice or orange juice', '1/3 cup chopped fresh parsley', '1/3 cup chopped fresh cilantro', '3 tablespoons chopped fresh thyme', '3 tablespoons minced peeled fresh ginger', '3 tablespoons unseasoned rice vinegar', '2 tablespoons olive oil', '2 tablespoons finely grated tangerine peel or orange peel', '1 teaspoon coarse kosher salt', '1 2 3/4- to 3-pound chicken, quartered, backbone removed', 'Nonstick vegetable oil spray']

Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chiles. Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally. Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze separately. *Chipotle chiles are dried, smoked jalapeños canned in a spicy tomato sauce, which is sometimes called adobo. They are available at some supermarkets, specialty foods stores, and Latin markets.

chicken-with-tangerine-honey-and-chipotle-glaze-232383

['2 cups fresh tangerine juice', '5 tablespoons honey', '1/4 cup soy sauce', '2 tablespoons finely grated tangerine peel or orange peel', '2 teaspoons minced canned chipotle chiles in adobo sauce*', '1 cup fresh tangerine juice or orange juice', '1/3 cup chopped fresh parsley', '1/3 cup chopped fresh cilantro', '3 tablespoons chopped fresh thyme', '3 tablespoons minced peeled fresh ginger', '3 tablespoons unseasoned rice vinegar', '2 tablespoons olive oil', '2 tablespoons finely grated tangerine peel or orange peel', '1 teaspoon coarse kosher salt', '1 2 3/4- to 3-pound chicken, quartered, backbone removed', 'Nonstick vegetable oil spray']

Grilled Tandoori Lamb

['In dry skillet, toast until aromatic:', '2 tablespoons cumin seeds', '2 teaspoons fennel seeds', '2 teaspoons cardamom seeds', '1/2 teaspoon whole black peppercorns', 'Grind cooled spices in spice mill with:', '1 1/2 teaspoons dried crushed red pepper', 'Transfer spice blend to small bowl and mix in:', '6 tablespoons olive oil', '2 tablespoons minced fresh ginger', '4 garlic cloves, pressed', 'Rub mixture all over, then cover and refrigerate 3 hours:', '1 5 3/4-pound leg of lamb, boned and butterflied (about 4 pounds boned)']

Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill lamb 25 minutes for medium-rare (internal temperature at the thickest part of meat should be 125°F). Let lamb rest 5 minutes before slicing.

grilled-tandoori-lamb-232382

['In dry skillet, toast until aromatic:', '2 tablespoons cumin seeds', '2 teaspoons fennel seeds', '2 teaspoons cardamom seeds', '1/2 teaspoon whole black peppercorns', 'Grind cooled spices in spice mill with:', '1 1/2 teaspoons dried crushed red pepper', 'Transfer spice blend to small bowl and mix in:', '6 tablespoons olive oil', '2 tablespoons minced fresh ginger', '4 garlic cloves, pressed', 'Rub mixture all over, then cover and refrigerate 3 hours:', '1 5 3/4-pound leg of lamb', 'boned and butterflied (about 4 pounds boned)']

Grilled Pork Tenderloin with Molasses and Mustard

['1/4 cup mild-flavored (light) molasses', '3 tablespoons apple cider vinegar, divided', '2 tablespoons Dijon mustard', '2 tablespoons coarse-grained mustard', '1 3/4-pound pork tenderloin']

Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours. Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes. Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute. Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

grilled-pork-tenderloin-with-molasses-and-mustard-232381

['1/4 cup mild-flavored (light) molasses', '3 tablespoons apple cider vinegar, divided', '2 tablespoons Dijon mustard', '2 tablespoons coarse-grained mustard', '1 3/4-pound pork tenderloin']

Brown Sugar and Bourbon Ribs

['1/2 cup (packed) golden brown sugar', '1/2 cup apple butter', '1/4 cup bourbon whiskey', '1/4 cup apple cider vinegar', '3 tablespoons apple cider', '2 tablespoons Dijon mustard', '1 tablespoon coarse kosher salt', '1 tablespoon (packed) golden brown sugar', '1 1/2 teaspoons dry mustard', '1 1/2 teaspoons dried thyme', '1 teaspoon ground ginger', '1/2 teaspoon ground cinnamon', '1/2 teaspoon cayenne pepper', '2 2- to 2 1/4-pound racks baby back pork ribs', '1 large onion, sliced', '1 cinnamon stick, broken in half', '6 thin rounds peeled fresh ginger', '1 1/4 cups apple cider']

Whisk all ingredients in medium bowl to blend. Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day. Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours. Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.

brown-sugar-and-bourbon-ribs-232380

['1/2 cup (packed) golden brown sugar', '1/2 cup apple butter', '1/4 cup bourbon whiskey', '1/4 cup apple cider vinegar', '3 tablespoons apple cider', '2 tablespoons Dijon mustard', '1 tablespoon coarse kosher salt', '1 tablespoon (packed) golden brown sugar', '1 1/2 teaspoons dry mustard', '1 1/2 teaspoons dried thyme', '1 teaspoon ground ginger', '1/2 teaspoon ground cinnamon', '1/2 teaspoon cayenne pepper', '2 2- to 2 1/4-pound racks baby back pork ribs', '1 large onion, sliced', '1 cinnamon stick, broken in half', '6 thin rounds peeled fresh ginger', '1 1/4 cups apple cider']

Fennel- and Dill-Rubbed Grilled Salmon

['1 tablespoon fennel seeds', '1/4 cup plus 2 teaspoons (packed) golden brown sugar', '3 tablespoons Pimentón de la Vera (Spanish smoked paprika)', '1 tablespoon coarse kosher salt', '2 teaspoons freshly ground black pepper', '2 teaspoons dried dill weed', 'Nonstick vegetable oil spray', '1 3 3/4- to 4-pound side of salmon with skin (preferably wild salmon)', 'Olive oil']

Finely grind fennel seeds in spice mill or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon. Place salmon, skin side up, on grill rack; cover and cook until fish is slightly firmer, about 8 minutes. Slide rimless baking sheet under salmon to turn salmon over without breaking. Place another rimless baking sheet atop salmon. Using both hands, firmly hold baking sheets together and invert salmon; slide salmon, flesh side up, off baking sheet and onto grill rack. Cover and grill until just opaque in center, about 8 minutes longer. Using rimless baking sheet, remove salmon from grill. Gently slide salmon, flesh side up, onto platter and serve.

fennel-and-dill-rubbed-grilled-salmon-232377

['1 tablespoon fennel seeds', '1/4 cup plus 2 teaspoons (packed) golden brown sugar', '3 tablespoons Pimentón de la Vera (Spanish smoked paprika)', '1 tablespoon coarse kosher salt', '2 teaspoons freshly ground black pepper', '2 teaspoons dried dill weed', 'Nonstick vegetable oil spray', '1 3 3/4- to 4-pound side of salmon with skin (preferably wild salmon)', 'Olive oil']

Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish

['1 untreated (about 12x10x1-inch) red cedar plank', '3 tablespoons olive oil, divided', '2 plum tomatoes, halved lengthwise', '1 small sweet onion (such as Vidalia or Maui), quartered', '1 large red bell pepper, halved lengthwise', '1/2 cup Kalamata olives, pitted, coarsely chopped', '3 anchovy fillets, finely chopped', '2 garlic cloves, chopped', '2 tablespoons chopped fresh basil', '1 tablespoon drained capers', '1 tablespoon white balsamic vinegar or unseasoned rice vinegar', '4 6-ounce monkfish fillets', '8 long thin slices prosciutto']

Fill roasting pan with water. Add cedar plank; weigh down with can or small pot to keep submerged and soak 1 day. Prepare barbecue (high heat). Brush grill rack with 1 tablespoon oil. Arrange tomatoes, onion, and bell pepper on rimmed baking sheet. Sprinkle with salt and pepper; drizzle with 1 tablespoon oil. Grill vegetables until lightly charred and blistered, turning occasionally with tongs, about 4 minutes for tomatoes and 8 minutes for onion and pepper. Return vegetables to same sheet and cool slightly. Peel tomato halves; peel pepper halves. Chop all vegetables coarsely and place in medium bowl. Add olives, anchovies, garlic, basil, capers, vinegar, and remaining 1 tablespoon oil. Toss to blend. Season relish to taste with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.) Sprinkle fillets with salt and pepper. Wrap 2 prosciutto slices around each fillet, leaving top and bottom exposed. Secure prosciutto with toothpicks. Press each fillet slightly to flatten top. Drain cedar plank. Place fillets on plank. Spoon 1/4 cup relish atop each fillet and press to adhere. Place plank on grill; cover barbecue. Cook fish until just opaque in center and thermometer inserted into center registers 120°F, checking occasionally and spraying plank with water if beginning to burn, about 18 minutes. Transfer fish to plates. Serve, passing remaining relish.

cedar-planked-monkfish-with-fire-roasted-and-puttanesca-relish-232376

['1 untreated (about 12x10x1-inch) red cedar plank', '3 tablespoons olive oil, divided', '2 plum tomatoes, halved lengthwise', '1 small sweet onion (such as Vidalia or Maui), quartered', '1 large red bell pepper, halved lengthwise', '1/2 cup Kalamata olives, pitted, coarsely chopped', '3 anchovy fillets, finely chopped', '2 garlic cloves, chopped', '2 tablespoons chopped fresh basil', '1 tablespoon drained capers', '1 tablespoon white balsamic vinegar or unseasoned rice vinegar', '4 6-ounce monkfish fillets', '8 long thin slices prosciutto']

Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil

['2 pounds Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices', '2 1/2 cups low-salt chicken broth', '2 tablespoons (1/4 stick) butter', '3 ounces chopped sliced prosciutto', '1 cup chopped celery', '1/2 cup chopped sweet onion (such as Vidalia or Maui)', '1/2 cup chopped fresh chives', '1 tablespoon (or more) truffle oil', '1 tablespoon fresh lemon juice']

Place potatoes in large saucepan. Add chicken broth. Bring to boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in large bowl. Return broth to same saucepan and boil until reduced to 1/3 cup, about 13 minutes. Pour over potatoes and toss gently until broth is absorbed. Melt butter in medium nonstick skillet over medium heat. Add prosciutto and sauté until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes. Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend. Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

yukon-gold-potato-salad-with-crispy-prosciutto-and-truffle-oil-232374

['2 pounds Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices', '2 1/2 cups low-salt chicken broth', '2 tablespoons (1/4 stick) butter', '3 ounces chopped sliced prosciutto', '1 cup chopped celery', '1/2 cup chopped sweet onion (such as Vidalia or Maui)', '1/2 cup chopped fresh chives', '1 tablespoon (or more) truffle oil', '1 tablespoon fresh lemon juice']

Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette

['1/4 cup red wine vinegar', '3 tablespoons minced shallots', '1 tablespoon Dijon mustard', '2/3 cup olive oil', 'Nonstick vegetable oil spray', 'Buttermilk Cornbread with Monterey Jack Cheese', 'Olive oil', '2 small red onions, cut into 3/4-inch-thick rounds', '1 12-ounce container cherry tomatoes, halved', '1 5-ounce package baby arugula', '2 cups (packed) torn fresh basil leaves', '1/2 English hothouse cucumber, halved lengthwise, then thinly sliced crosswise', '1/2 cup oil-cured black olives, pitted']

Whisk vinegar, shallots, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring vinaigrette to room temperature and rewhisk before using.) Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Cut cornbread into 4 squares; remove from pan. Cut each square into four 1-inch-wide strips. Brush cornbread strips lightly on all sides with oil. Grill bread just until grill marks appear, about 1 minute per side. Transfer bread to work surface; cool. Brush onion rounds with oil. Grill until tender and golden, turning once, about 6 minutes per side. Transfer to large bowl; cool. Cut bread into 1-inch cubes. Separate onion rounds into rings; return onions to same bowl. (Grilled cornbread and onions can be prepared 4 hours ahead; let stand at room temperature.) Add tomatoes, arugula, basil, cucumber, and olives to bowl with onion rings. Add vinaigrette and toss to coat, then add cornbread and toss gently; serve.

grilled-cornbread-salad-with-red-onions-arugula-and-red-wine-vinaigrette-232371

['1/4 cup red wine vinegar', '3 tablespoons minced shallots', '1 tablespoon Dijon mustard', '2/3 cup olive oil', 'Nonstick vegetable oil spray', 'Buttermilk Cornbread with Monterey Jack Cheese', 'Olive oil', '2 small red onions, cut into 3/4-inch-thick rounds', '1 12-ounce container cherry tomatoes, halved', '1 5-ounce package baby arugula', '2 cups (packed) torn fresh basil leaves', '1/2 English hothouse cucumber, halved lengthwise, then thinly sliced crosswise', '1/2 cup oil-cured black olives', 'pitted']

Chilled Corn Soup with Adobo Swirl

['3 tablespoons olive oil, divided', '1 cup chopped sweet onion (such as Vidalia or Maui)', '3 cups fresh corn kernels (cut from about 3 ears of corn)', '2 cups low-salt chicken broth', '2 tablespoons fresh lime juice, divided', '1 cup (or more) water', '1 teaspoon adobo sauce from canned chipotle chiles', 'Fresh cilantro leaves']

Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes. Working in batches, puree soup in blender until almost smooth. Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Transfer soup to large bowl; cover and refrigerate until chilled, about 2 hours or overnight. Meanwhile, whisk remaining 2 tablespoons olive oil and adobo sauce in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with adobo oil, then garnish with cilantro and serve.

chilled-corn-soup-with-adobo-swirl-232367

['3 tablespoons olive oil, divided', '1 cup chopped sweet onion (such as Vidalia or Maui)', '3 cups fresh corn kernels (cut from about 3 ears of corn)', '2 cups low-salt chicken broth', '2 tablespoons fresh lime juice, divided', '1 cup (or more) water', '1 teaspoon adobo sauce from canned chipotle chiles', 'Fresh cilantro leaves']

Berry Rum Punch

['2/3 cup water', '2/3 cup sugar', '3 cups fresh raspberries, divided', '2 cups fresh orange juice', '2 cups pineapple juice', '1 cup dark rum', '1 cup light rum', '1 orange, peeled, diced', '1 cup diced peeled fresh pineapple', '1/2 teaspoon vanilla extract', 'Ice cubes']

Bring 2/3 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cool syrup completely. Puree 2 cups raspberries in processor. Pour puree through fine strainer set over saucepan with syrup. Press on solids to extract as much liquid as possible; discard solids. Mix orange juice, next 6 ingredients, 1 cup berries, and raspberry syrup in glass bowl. Cover; chill at least 4 hours and up to 1 day. Strain into pitcher. Serve punch over ice.

berry-rum-punch-232366

['2/3 cup water', '2/3 cup sugar', '3 cups fresh raspberries, divided', '2 cups fresh orange juice', '2 cups pineapple juice', '1 cup dark rum', '1 cup light rum', '1 orange, peeled, diced', '1 cup diced peeled fresh pineapple', '1/2 teaspoon vanilla extract', 'Ice cubes']

Spicy Shrimp Rémoulade on Molasses-Buttered Toast

['6 tablespoons (3/4 stick) butter, room temperature', '2 teaspoons light molasses', '1/4 teaspoon chili powder', '1/2 cup mayonnaise', '3 tablespoons finely chopped celery', '1 1/2 tablespoons chopped Italian parsley', '2 1/2 teaspoons drained prepared white horseradish', '2 teaspoons minced shallot', '2 teaspoons ketchup', '2 teaspoons whole grain Dijon mustard', '1 teaspoon grated lemon peel', '1 teaspoon Worcestershire sauce', '1 teaspoon paprika', '1 small garlic clove, minced', '1/4 teaspoon cayenne pepper', '24 1 1/2-inch rounds or squares cut from Westphalian-style pumpernickel bread slices', '8 ounces cooked peeled medium shrimp', '2 tablespoons chopped fresh chives']

Using fork, mix all ingredients in small bowl to blend. Mix first 12 ingredients in medium bowl. Preheat oven to 425°F. Spread molasses butter lightly over bread; arrange in single layer on baking sheet. Bake until bread begins to firm up, about 10 minutes. Cool. Mix shrimp into remoulade sauce. Top toasts with shrimp mixture. Sprinkle with chives. Place toasts on platter.

spicy-shrimp-remoulade-on-molasses-buttered-toast-232365

['6 tablespoons (3/4 stick) butter, room temperature', '2 teaspoons light molasses', '1/4 teaspoon chili powder', '1/2 cup mayonnaise', '3 tablespoons finely chopped celery', '1 1/2 tablespoons chopped Italian parsley', '2 1/2 teaspoons drained prepared white horseradish', '2 teaspoons minced shallot', '2 teaspoons ketchup', '2 teaspoons whole grain Dijon mustard', '1 teaspoon grated lemon peel', '1 teaspoon Worcestershire sauce', '1 teaspoon paprika', '1 small garlic clove, minced', '1/4 teaspoon cayenne pepper', '24 1 1/2-inch rounds or squares cut from Westphalian-style pumpernickel bread slices', '8 ounces cooked peeled medium shrimp', '2 tablespoons chopped fresh chives']

Oven-Roasted Plum Tomatoes

['Nonstick vegetable oil spray', '12 large plum tomatoes (about 2 1/2 pounds), halved lengthwise', '1/4 cup extra-virgin olive oil', 'Assorted fillings (such as whole-milk ricotta cheese, pesto, chopped olives, small fresh mozzarella balls, soft fresh goat cheese, and anchovies)']

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Remove seeds and juices from tomato halves. Arrange tomato halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil. Roast tomatoes until slightly charred and tender, about 50 minutes. Cool completely on sheet. Spoon desired filling into each.

oven-roasted-plum-tomatoes-232363

['Nonstick vegetable oil spray', '12 large plum tomatoes (about 2 1/2 pounds), halved lengthwise', '1/4 cup extra-virgin olive oil', 'Assorted fillings (such as whole-milk ricotta cheese', 'pesto', 'chopped olives', 'small fresh mozzarella balls', 'soft fresh goat cheese', 'and anchovies)']

Grilled Brined Shrimp with Garlic Oil

['8 cups ice water, divided', '1/3 cup coarse kosher salt', '1 cup dry white wine', '6 Turkish bay leaves, divided', '2 lemons; 1 chopped, 1 cut into wedges', '1/2 teaspoon whole black peppercorns', '2 pounds uncooked large shrimp with shells (about 32 shrimp)', '3/4 cup extra-virgin olive oil', '4 garlic cloves, chopped', '1 ciabatta bread, sliced']

Stir 1 cup ice water and 1/3 cup salt in small saucepan over high heat until salt dissolves, about 5 minutes. Transfer salt water to large bowl. Mix in wine, 2 bay leaves, chopped lemon, peppercorns, and remaining 7 cups water, then shrimp. Chill at least 15 minutes and up to 1/2 hour. Meanwhile, prepare barbecue (medium-high heat). Whisk oil and garlic in small bowl to blend. Drain shrimp, rinse, and drain well. Using kitchen scissors, cut shells down center of back side and devein, leaving shells intact. Grill shrimp in shells until charred and just opaque, 3 to 4 minutes per side. Grill bread until beginning to brown, about 2 minutes per side. Transfer shrimp to another large bowl. Add half of garlic oil and toss to coat. Mound shrimp on platter. Garnish with remaining 4 bay leaves and lemon wedges. Serve with grilled bread and remaining garlic oil.

grilled-brined-shrimp-with-garlic-oil-232362

['8 cups ice water, divided', '1/3 cup coarse kosher salt', '1 cup dry white wine', '6 Turkish bay leaves, divided', '2 lemons; 1 chopped, 1 cut into wedges', '1/2 teaspoon whole black peppercorns', '2 pounds uncooked large shrimp with shells (about 32 shrimp)', '3/4 cup extra-virgin olive oil', '4 garlic cloves, chopped', '1 ciabatta bread', 'sliced']

Chipotle-Rubbed Steaks with Gorgonzola Toasts

['4 1/2 bay leaves', '1 1/2 tablespoons Hungarian sweet paprika', '1 1/2 teaspoons crushed chipotle chile pepper*', '3/4 teaspoon cumin seeds', '4 1-inch-thick T-bone or rib steaks (about 1 pound each)', '1 loaf ciabatta bread, halved horizontally, each half cut crosswise into eight 5x3-inch slices', 'Olive oil', '1 cup creamy Gorgonzola cheese', '1 teaspoon chopped fresh thyme']

Prepare barbecue (medium-high heat). Finely grind bay leaves, paprika, chipotle, and cumin seeds in spice grinder. Reserve1 teaspoon mixture. Transfer remaining mixture to plate. Sprinkle steaks generously with salt and pepper. Press both sides of steaks into spice mixture on plate and rub to spread evenly. Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Brush cut sides of bread with olive oil. Grill, cut side down, until slightly charred, about 1 minute. Spread Gorgonzola onto grilled side of each bread slice. Sprinkle cheese with ground black pepper and reserved spice mixture. Return bread to grill, cheese side up. Grill until cheese begins to melt and bottom of bread is slightly charred, about 1 minute. Sprinkle bread with thyme; place 2 slices on each of 4 plates. Serve steaks with bread. *Crushed chipotle chile pepper can be found in the spice section of most supermarkets.

chipotle-rubbed-steaks-with-gorgonzola-toasts-232361

['4 1/2 bay leaves', '1 1/2 tablespoons Hungarian sweet paprika', '1 1/2 teaspoons crushed chipotle chile pepper*', '3/4 teaspoon cumin seeds', '4 1-inch-thick T-bone or rib steaks (about 1 pound each)', '1 loaf ciabatta bread, halved horizontally, each half cut crosswise into eight 5x3-inch slices', 'Olive oil', '1 cup creamy Gorgonzola cheese', '1 teaspoon chopped fresh thyme']

Gin-Gin Mule

['1 pint (16 oz) water', '1 lb superfine sugar', '23 oz fresh lime juice (from 23 limes, which can be done in 15 minutes)', '32 oz (1 quart) Simple Syrup', '45 oz gin', '32 oz Homemade Ginger Beer', '6 bundles of mint, half for muddling, the other half for garnish']

Measure 1 part water to 1 part superfine sugar into a bottle that has a top. Close the lid and shake well. Let this settle, and then repeat 1 or 2 more times, until all the sugar is dissolved and the syrup is clear. Measure the lime juice, Simple Syrup, and mint into a mixing glass. Muddle well to extract the mint's flavor. Add ginger beer, gin, and ice. Garnish with a mint sprig. You can also add candied ginger for a more festive effect. Serve with a straw. If you'd like just a single serving of the Gin-Gin Mule, use the measurements below and follow the directions above. 3/4 oz fresh lime juice 1 oz Simple Syrup 1 oz Homemade Ginger Beer 1 1/2 oz gin 2 sprigs of mint, 1 for muddling, 1 for garnish

gin-gin-mule-232358

['1 pint (16 oz) water', '1 lb superfine sugar', '23 oz fresh lime juice (from 23 limes, which can be done in 15 minutes)', '32 oz (1 quart) Simple Syrup', '45 oz gin', '32 oz Homemade Ginger Beer', '6 bundles of mint', 'half for muddling', 'the other half for garnish']

Marinated Skirt Steak

['3/4 cup balsamic vinegar', '1/2 cup corn oil or other neutral oil such as grapeseed or canola', '1/4 cup Worcestershire sauce', '2 shallots, roughly chopped', '2 garlic cloves', '1 tablespoon cayenne pepper', '1 tablespoon chopped fresh cilantro leaves', '1 teaspoon freshly ground black pepper', '1 tablespoon kosher salt', '4 pounds skirt steak, cleaned of all exterior fat and connective tissue']

Put all ingredients except the steak in a blender and blend until smooth. Pour the marinade over the skirt steak in a nonreactive pan. Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours. When ready to cook the steaks, prepare your grill for grilling. Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife. Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare. When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.

marinated-skirt-steak-232357

['3/4 cup balsamic vinegar', '1/2 cup corn oil or other neutral oil such as grapeseed or canola', '1/4 cup Worcestershire sauce', '2 shallots, roughly chopped', '2 garlic cloves', '1 tablespoon cayenne pepper', '1 tablespoon chopped fresh cilantro leaves', '1 teaspoon freshly ground black pepper', '1 tablespoon kosher salt', '4 pounds skirt steak', 'cleaned of all exterior fat and connective tissue']

Simply Strawberry Sorbet

['3/4 cup sugar', '6 tablespoons water, preferably spring water', '1/4 teaspoon salt', '3 pints (about 1 1/2 pounds or 6 cups) fresh-picked strawberries, preferably organic, rinsed, patted dry, and hulled', '3 tablespoons freshly squeezed lemon juice', '1 large egg white, preferably farm-fresh (optional)']

Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes. In a blender, purée the strawberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the ice cream cake , immediately pack into the pan. Or store, tightly covered, in the freezer. Cut 7 passion fruits in half and scoop the pulp and seeds into a blender. Blend for 20 seconds, then pass through a fine-mesh strainer into a small bowl, pushing on the solids with back of a wooden spoon. Measure out 6 tablespoons of this purée and combine with the strawberries, syrup, and lemon juice in a blender as directed above.

simply-strawberry-sorbet-232355

['3/4 cup sugar', '6 tablespoons water, preferably spring water', '1/4 teaspoon salt', '3 pints (about 1 1/2 pounds or 6 cups) fresh-picked strawberries, preferably organic, rinsed, patted dry, and hulled', '3 tablespoons freshly squeezed lemon juice', '1 large egg white', 'preferably farm-fresh (optional)']

Simply Blueberry Sorbet

['1 cup sugar', '1/2 cup water, preferably spring water', '1/2 teaspoon salt', '3 pints (about 2 pounds or 6 cups) fresh-picked blueberries, preferably organic, rinsed and patted dry', '1/4 cup freshly squeezed lemon juice', '1 large egg white, preferably farm-fresh (optional)']

In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes. In a blender, purée the blueberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the ice cream cake , immediately pack into the pan. Or store, tightly covered, in the freezer. Replace 1/4 cup of the water with pure pomegranate juice (we recommend either Pom Wonderful or Knudsen's 100% Pomegranate Juice).

simply-blueberry-sorbet-232350

['1 cup sugar', '1/2 cup water, preferably spring water', '1/2 teaspoon salt', '3 pints (about 2 pounds or 6 cups) fresh-picked blueberries, preferably organic, rinsed and patted dry', '1/4 cup freshly squeezed lemon juice', '1 large egg white', 'preferably farm-fresh (optional)']

Mango Mint Sparklers

['1/4 cup packed fresh mint leaves', '1 tablespoon fresh lime juice', '3 cups (24 fluid ounces) pure mango nectar, chilled', "1 (750-ml) bottle Moscato d'Asti sparkling wine or sparkling water, chilled", 'Garnish: cucumber spears and fresh mint leaves']

Crush mint leaves with lime juice in a bowl with a pestle or wooden spoon until bruised and beginning to break up. Stir in mango nectar, then chill, covered, at least 1 hour. Pour mango mixture through a sieve into a large glass measure, discarding solids, then pour about 1/2 cup mango mixture into each of 6 (10-ounce) glasses and top off with Moscato d'Asti (or sparkling water).

mango-mint-sparklers-232342

['1/4 cup packed fresh mint leaves', '1 tablespoon fresh lime juice', '3 cups (24 fluid ounces) pure mango nectar, chilled', '"1 (750-ml) bottle Moscato dAsti sparkling wine or sparkling water', 'chilled"', 'Garnish: cucumber spears and fresh mint leaves']

Cucumber, Ginger, and Sake Sangria

['1 large (1-lb) seedless cucumber (usually plastic-wrapped)', '2 cups water', '2/3 cup sugar', '1 tablespoon finely grated peeled fresh ginger', '2 tablespoons fresh lemon juice, or to taste', '1 (720-ml) bottle chilled dry sake', '2 tablespoons finely chopped crystallized ginger (optional)']

Cut cucumber crosswise into three equal pieces. Peel and chop 2 pieces, then put into a blender. Peel 4 lengthwise strips from remaining piece, leaving stripes of green, then halve piece lengthwise and core. Thinly slice crosswise. Add water, sugar, fresh ginger, and lemon juice to blender and purée until smooth. Pour through a medium-mesh sieve into a pitcher, then stir in sake, crystallized ginger if using, and cucumber slices. Chill, covered, until ready to serve, up to 2 hours. Serve over ice.

cucumber-ginger-and-sake-sangria-232339

['1 large (1-lb) seedless cucumber (usually plastic-wrapped)', '2 cups water', '2/3 cup sugar', '1 tablespoon finely grated peeled fresh ginger', '2 tablespoons fresh lemon juice, or to taste', '1 (720-ml) bottle chilled dry sake', '2 tablespoons finely chopped crystallized ginger (optional)']

Berry Rosé Sangria

['1/2 cup sugar', '1 cup water', '1/4 cup crème de cassis', '1 1/2 cups assorted berries such as blackberries, blueberries, and raspberries', '1 (750-ml) bottle chilled dry rosé wine', '2 teaspoons fresh lemon juice, or to taste']

Put berries into a heatproof pitcher. Bring sugar, water, and crème de cassis just to a simmer in a small saucepan, stirring until sugar is dissolved. Pour syrup into heatproof pitcher and let stand 5 minutes. Add wine and lemon juice and stir mixture well. Chill, covered, until ready to serve. Serve over ice.

berry-rose-sangria-232337

['1/2 cup sugar', '1 cup water', '1/4 cup crème de cassis', '1 1/2 cups assorted berries such as blackberries, blueberries, and raspberries', '1 (750-ml) bottle chilled dry rosé wine', '2 teaspoons fresh lemon juice', 'or to taste']

Cherry-Apricot Yogurt Sundaes

['1/3 cup sugar', '1/2 cup water', '5 fresh bay leaves, halved lengthwise, or 2 large dried California bay leaves', '2 (3- by 1-inch) strips fresh lemon zest', '2 (3- by 1-inch) strips fresh orange zest', '6 fresh apricots', '1 lb fresh cherries (preferably Royal Ann or Rainier)', '2 teaspoons fresh lemon juice', '2 cups plain yogurt (preferably Greek)', 'Accompaniment: maple granola brittle']

Simmer sugar, water, bay leaves, and zests in a 1-quart heavy saucepan 5 minutes, then remove from heat and let steep 20 minutes. While syrup steeps, halve apricots lengthwise and remove pits. Run a paring knife crosswise around each cherry, touching pit, then twist cherry halves to separate. Remove pits with tip of knife. Toss apricots and cherries with lemon juice in a large shallow bowl. Return syrup to a boil, then pour over fruit, tossing to coat. Cover and let stand, stirring occasionally, at least 30 minutes. Put 1/3 cup yogurt on each of 6 plates and serve with fruit.

cherry-apricot-yogurt-sundaes-232336

['1/3 cup sugar', '1/2 cup water', '5 fresh bay leaves, halved lengthwise, or 2 large dried California bay leaves', '2 (3- by 1-inch) strips fresh lemon zest', '2 (3- by 1-inch) strips fresh orange zest', '6 fresh apricots', '1 lb fresh cherries (preferably Royal Ann or Rainier)', '2 teaspoons fresh lemon juice', '2 cups plain yogurt (preferably Greek)', 'Accompaniment: maple granola brittle']

Smoked-Salmon Quesadillas with Warm Tomatoes and Arugula

['1 small red onion, thinly sliced crosswise', '6 oz cream cheese, softened', '6 oz soft mild goat cheese at room temperature', '2 teaspoons finely chopped fresh chives', '1/2 teaspoon finely grated fresh lemon zest', '1/4 teaspoon black pepper', '12 (8-inch) flour tortillas (not low-fat)', '1 lb sliced smoked salmon (preferably Nova)', '1 firm-ripe California avocado', '2 teaspoons fresh lemon juice', '3 tablespoons extra-virgin olive oil', '1 lb cherry tomatoes, halved lengthwise (2 2/3 cups)', '4 cups loosely packed arugula leaves (2 to 3 bunches)', 'a large (2-burner) cast-iron griddle']

Soak sliced onion in a bowl of ice and cold water 15 minutes, then drain well and pat dry. While onion soaks, stir together cheeses, chives, zest, and pepper in a bowl with a rubber spatula until combined well. Spread about 1 1/2 tablespoons cheese mixture evenly over each of 2 tortillas (keep remaining tortillas covered with plastic wrap). Top 1 tortilla with an even layer of salmon, covering cream cheese completely, then top with other tortilla, cheese side down. Make 5 more quesadillas in same manner, then stack on a plate and chill, covered with plastic wrap, until ready to heat. Halve, pit, and peel avocado, then cut lengthwise into 1/8-inch-thick slices. Lightly brush avocado slices with lemon juice. Heat griddle over high heat until very hot, then reduce heat to moderate. Lightly brush 2 quesadillas on both sides with some oil, then toast on griddle (1 at a time if necessary) until undersides are golden with some blackened spots, about 1 minute. Flip quesadillas over with a spatula and toast until undersides are golden with some blackened spots, 1 to 2 minutes, then transfer to a baking sheet, arranging in 1 layer, and cover with foil to keep warm. Toast remaining quesadillas in same manner, using a second baking sheet. Heat remaining oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook tomatoes, stirring occasionally and seasoning with salt and pepper, until just beginning to soften, about 1 minute. Transfer quesadillas to plates, then top with onion, avocado, tomatoes, and arugula.

smoked-salmon-quesadillas-with-warm-tomatoes-and-arugula-232335

['1 small red onion, thinly sliced crosswise', '6 oz cream cheese, softened', '6 oz soft mild goat cheese at room temperature', '2 teaspoons finely chopped fresh chives', '1/2 teaspoon finely grated fresh lemon zest', '1/4 teaspoon black pepper', '12 (8-inch) flour tortillas (not low-fat)', '1 lb sliced smoked salmon (preferably Nova)', '1 firm-ripe California avocado', '2 teaspoons fresh lemon juice', '3 tablespoons extra-virgin olive oil', '1 lb cherry tomatoes, halved lengthwise (2 2/3 cups)', '4 cups loosely packed arugula leaves (2 to 3 bunches)', 'a large (2-burner) cast-iron griddle']

Raspberry Almond Lattice Tart

['1 1/2 cups all-purpose flour', '2 tablespoons plus 1 teaspoon sugar', '1/4 teaspoon salt', '1 stick (1/2 cup) plus 1 tablespoon cold unsalted butter, all cut into 1/2-inch cubes, plus 1/2 tablespoon, melted', '1 large egg yolk', '2 tablespoons ice water', '2 cups raspberries (1/2 lb)', '1/2 cup granulated sugar', '2 tablespoons all-purpose flour', '1/3 cup whole blanched almonds (1 3/4 oz)', '1/4 cup all-purpose flour', '2 tablespoons confectioners sugar', '3 tablespoons unsalted butter, melted', '1/4 teaspoon almond extract', 'Garnish: fresh raspberries; confectioners sugar for dusting', 'a 9- to 9 1/2-inch fluted tart pan (1 inch deep) with removable side; pie weights or raw rice']

Pulse together flour, sugar, and salt in a food processor until combined. Add butter cubes and pulse until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Whisk together yolk and water in a small bowl, then drizzle into flour mixture and pulse until dough just forms a ball. Divide dough into 2 balls, one slightly larger than the other, then flatten into 1/2-inch-thick disks. Chill, each disk wrapped in plastic wrap, until firm, at least 1 hour. Put oven rack in middle position and preheat oven to 375°F. Brush tart pan (including sides) with melted butter. Roll out slightly larger disk of dough (keeping remaining disk chilled) between 2 sheets of plastic wrap into a very thin 11-inch round. Remove top sheet of plastic wrap and invert dough into tart pan, pressing gently to fit. Roll over top edge of pan with rolling pin to trim edge, then remove plastic wrap and discard trimmings. Prick all over bottom of shell (but not sides) lightly with a fork, then chill in freezer 30 minutes. Line chilled shell with buttered foil (buttered side down) and fill with pie weights. Bake until edge is pale golden and pastry is set underneath weights, 20 to 25 minutes. Carefully remove weights and foil and bake shell until bottom is golden, 7 to 10 minutes more. Cool completely in pan on a rack, about 30 minutes. Stir together raspberries, sugar, and flour in a 1- to 1 1/2-quart heavy saucepan, then simmer over moderate heat, stirring, until liquid from berries is thickened, about 5 minutes. Remove from heat and cool completely. Pulse almonds with flour and confectioners sugar in a food processor until finely ground. Add butter and almond extract and pulse until mixture forms clumps. Crumble almond mixture evenly over bottom of cooled pastry shell. Stir raspberry filling and spread evenly over almond mixture. Roll out remaining disk of dough between 2 sheets of plastic wrap into a 10-inch round (less than 1/8 inch thick) and transfer to a baking sheet. Remove top sheet of plastic wrap and cut dough with a pastry wheel or sharp knife into 12 (1/2-inch-wide) strips, then freeze strips on baking sheet 5 minutes. Lay 6 strips across raspberry filling (1 inch apart), discarding plastic wrap and pressing ends onto edge of crust. Arrange 6 more strips diagonally across first strips (1 inch apart) to form a lattice with diamond-shaped spaces. Repair any broken pieces of dough by carefully pressing them together. Trim edges of all strips flush with top edge of pan. Bake tart until lattice crust is golden, 25 to 30 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool tart completely, about 3 hours.

raspberry-almond-lattice-tart-232333

['1 1/2 cups all-purpose flour', '2 tablespoons plus 1 teaspoon sugar', '1/4 teaspoon salt', '1 stick (1/2 cup) plus 1 tablespoon cold unsalted butter, all cut into 1/2-inch cubes, plus 1/2 tablespoon, melted', '1 large egg yolk', '2 tablespoons ice water', '2 cups raspberries (1/2 lb)', '1/2 cup granulated sugar', '2 tablespoons all-purpose flour', '1/3 cup whole blanched almonds (1 3/4 oz)', '1/4 cup all-purpose flour', '2 tablespoons confectioners sugar', '3 tablespoons unsalted butter, melted', '1/4 teaspoon almond extract', 'Garnish: fresh raspberries; confectioners sugar for dusting', 'a 9- to 9 1/2-inch fluted tart pan (1 inch deep) with removable side; pie weights or raw rice']

Peach Sabayon with Balsamic Peaches

['3 medium peaches (1 lb total), halved, pitted, and each half cut into 6 wedges', '2 teaspoons balsamic vinegar', '1/4 cup sugar', '4 large egg yolks', '1/3 cup dry white wine', '3 tablespoons peach brandy', 'an instant-read thermometer']

Gently toss peaches with vinegar and 1 tablespoon sugar, then let macerate 30 minutes. When peaches have macerated 15 minutes, combine yolks, wine, brandy, and remaining 3 tablespoons sugar in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld electric mixer at medium-high speed until sabayon registers 140°F on thermometer, about 7 minutes. Continue beating over simmering water until sabayon has tripled in volume and forms a thick ribbon when beaters are lifted, about 4 minutes more. Remove bowl from saucepan. Divide peaches and their juice among 4 bowls and top with sabayon.

peach-sabayon-with-balsamic-peaches-232332

['3 medium peaches (1 lb total), halved, pitted, and each half cut into 6 wedges', '2 teaspoons balsamic vinegar', '1/4 cup sugar', '4 large egg yolks', '1/3 cup dry white wine', '3 tablespoons peach brandy', 'an instant-read thermometer']

Five-Herb Ice Milk

['4 2/3 cups whole milk', '1 cup sugar', '2 tablespoons cornstarch', '1/4 teaspoon salt', '2 (3- to 4-inch) fresh lemon balm sprigs', '2 (3- to 4-inch) fresh basil sprigs', '2 (3- to 4-inch) fresh tarragon sprigs', '2 (3- to 4-inch) fresh mint sprigs', '2 (3- to 4-inch) fresh lavender sprigs', '4 large egg yolks', 'ice cream maker', 'a candy or instant-read thermometer; an ice cream maker']

Whisk together milk, sugar, cornstarch, and salt in a 2- to 3-quart heavy saucepan. Add herb sprigs and bring to a boil, whisking constantly. Gently boil, whisking constantly, 1 minute. Lightly beat yolks in a large bowl. Pour hot milk mixture through a sieve into a large glass measure, pressing gently on sprigs before discarding, then gradually add to yolks, whisking until combined. Cook mixture in saucepan over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, 3 to 5 minutes (do not let boil). Pour custard through cleaned sieve into a clean bowl and cool completely, its surface covered with wax paper. Chill until cold, at least 2 hours. Freeze custard in ice cream maker. Transfer ice milk to an airtight container and put in freezer to harden.

five-herb-ice-milk-232330

['4 2/3 cups whole milk', '1 cup sugar', '2 tablespoons cornstarch', '1/4 teaspoon salt', '2 (3- to 4-inch) fresh lemon balm sprigs', '2 (3- to 4-inch) fresh basil sprigs', '2 (3- to 4-inch) fresh tarragon sprigs', '2 (3- to 4-inch) fresh mint sprigs', '2 (3- to 4-inch) fresh lavender sprigs', '4 large egg yolks', 'ice cream maker', 'a candy or instant-read thermometer; an ice cream maker']

Dulce de Leche Fruit Gratin

['6 tablespoons dulce de leche*', '1 1/2 cups blueberries (7 1/2 oz)', '4 ripe small plums, quartered and pitted', '2 tablespoons hazelnuts (with skin), chopped', '4 (6- by 4-inch) flameproof gratin dishes']

Preheat broiler. Spread 1 1/2 tablespoons dulce de leche evenly on bottom of each gratin dish, then divide blueberries evenly among dishes. Arrange 4 plum quarters in each dish. Put gratin dishes on a baking sheet and broil 4 to 6 inches from heat until dulce de leche begins to bubble, about 4 minutes, then sprinkle evenly with nuts and broil until nuts are browned, 1 to 2 minutes more. Serve warm. *Available at some supermarkets and specialty foods stores.

dulce-de-leche-fruit-gratin-232329

['6 tablespoons dulce de leche*', '1 1/2 cups blueberries (7 1/2 oz)', '4 ripe small plums, quartered and pitted', '2 tablespoons hazelnuts (with skin), chopped', '4 (6- by 4-inch) flameproof gratin dishes']

Five-Spice Cones

['1/2 cup all-purpose flour', '1/3 cup confectioners sugar', '1 1/4 teaspoons Chinese five-spice powder', '1/8 teaspoon salt', '1/2 cup whole milk', '1 large egg', '2 tablespoons unsalted butter, melted, plus additional for buttering pizzelle maker', 'an electric pizzelle maker; a 5 1/2-inch cone-shaped pizzelle mold']

Whisk together all ingredients except additional butter in a bowl until smooth. Chill batter, covered, 1 hour. Heat pizzelle maker and lightly brush top and bottom of pizzelle molds with butter. Pour 1 tablespoon batter into bottom of each pizzelle mold. Close cover and cook batter until golden, about 2 minutes. Working quickly (pizzelle are pliable only while hot), peel off 1 pizzelle and wrap around cone mold, overlapping ends, and pinching tip closed. Hold cone in place until it hardens, about 5 seconds, then slip off mold and repeat with remaining pizzelle. Make more pizzelle and cones in same manner.

five-spice-cones-232328

['1/2 cup all-purpose flour', '1/3 cup confectioners sugar', '1 1/4 teaspoons Chinese five-spice powder', '1/8 teaspoon salt', '1/2 cup whole milk', '1 large egg', '2 tablespoons unsalted butter, melted, plus additional for buttering pizzelle maker', 'an electric pizzelle maker; a 5 1/2-inch cone-shaped pizzelle mold']

Orange Coeurs à la Crème with Strawberry Raspberry Sauce

['1/3 cup 1% cottage cheese', '1/3 cup plus 2 tablespoons sugar', '1 teaspoon finely grated fresh orange zest', '4 oz Neufchâtel cheese', '3/4 cup plain low-fat yogurt', '5 oz strawberries, quartered (1 cup)', '3 oz raspberries (2/3 cup)', '1 tablespoon Grand Marnier or other orange-flavored liqueur', 'cheesecloth; 6 (3-inch) heart-shaped coeur à la crème molds']

Cut 6 (8- by- 6-inch) rectangles of cheesecloth without unfolding it. Rinse with cold water and wring dry. Line molds with damp cheesecloth, allowing it to hang over sides, and put molds in a shallow baking pan. Purée cottage cheese with 1/3 cup sugar and zest in a food processor or blender until very smooth, then add Neufchâtel cheese and purée until smooth. Add yogurt and pulse just until blended, then divide mixture among molds. Cover tops of molds with a sheet of plastic wrap and chill until firm, at least 8 hours. Purée berries with liqueur and remaining 2 tablespoons sugar in a food processor, then force through a fine-mesh sieve set into a bowl, discarding seeds. Invert molds onto dessert plates and remove cheesecloth. Serve coeurs à la crème drizzled with sauce.

orange-coeurs-a-la-creme-with-strawberry-raspberry-sauce-232327

['1/3 cup 1% cottage cheese', '1/3 cup plus 2 tablespoons sugar', '1 teaspoon finely grated fresh orange zest', '4 oz Neufchâtel cheese', '3/4 cup plain low-fat yogurt', '5 oz strawberries, quartered (1 cup)', '3 oz raspberries (2/3 cup)', '1 tablespoon Grand Marnier or other orange-flavored liqueur', 'cheesecloth; 6 (3-inch) heart-shaped coeur à la crème molds']

Warm Skillet Sour Cherries with Vanilla Ice Cream

['1 cup sugar', '1 teaspoon fresh lemon juice', '1 tablespoon unsalted butter', '1 1/2 lb fresh or thawed frozen sour cherries, pitted (2 1/2 cups)', '2 tablespoons kirsch', 'Premium vanilla ice cream', 'Accompaniment: bakery butter cookies']

Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes. Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up). Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes. Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes. Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds. Spoon warm cherries into shallow bowls and top with scoops of ice cream.

warm-skillet-sour-cherries-with-vanilla-ice-cream-232326

['1 cup sugar', '1 teaspoon fresh lemon juice', '1 tablespoon unsalted butter', '1 1/2 lb fresh or thawed frozen sour cherries, pitted (2 1/2 cups)', '2 tablespoons kirsch', 'Premium vanilla ice cream', 'Accompaniment: bakery butter cookies']

Lemon Sun Cakes with Berries and Cream

['3/4 cup plus 2 tablespoons all-purpose flour', '1 teaspoon baking powder', '1/2 teaspoon finely grated fresh lemon zest', '1/4 teaspoon salt', '1/2 stick (1/4 cup) unsalted butter, softened', '1/2 cup sugar', '1 large egg', '1/2 teaspoon vanilla', '1/2 cup whole milk', '1 cup raspberries (4 oz)', '1 cup blueberries (5 oz)', '1 cup blackberries (5 oz)', '1 cup strawberries (4 oz), sliced 1/4 inch thick', '3 tablespoons superfine granulated sugar', '1/2 cup chilled heavy cream', 'Garnish: white and red currants or other fresh berries', '6 (5-oz) fluted brioche molds (4 inches across top) or a muffin tin with 6 (5- to 6-oz) muffin cups']

Put oven rack in middle position and preheat oven to 350°F. Generously butter molds and put on a baking sheet. Whisk together flour, baking powder, zest, and salt. Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, about 2 minutes. Beat in egg and vanilla until just incorporated. Add milk and beat until just combined (mixture will appear curdled). Reduce speed to low, then add flour mixture in 3 batches, beating until just combined after each addition. Divide batter among molds, filling each mold about two-thirds full. Bake until edges of cakes are golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in molds on a rack 5 minutes, then turn out onto rack and cool completely. While cakes cool, pulse 1/2 cup each of raspberries, blueberries, blackberries, and strawberries (all together) with 2 tablespoons superfine sugar in a food processor until fruit is just crushed. Chill, covered, up to 2 hours. Beat cream with remaining tablespoon superfine sugar using cleaned beaters at medium-high speed until it just forms soft peaks. Chill, covered, until ready to serve (but no longer than 2 hours). Arrange cakes upside down on 6 plates and top each with 2 rounded tablespoons whipped cream and 1 rounded tablespoon crushed berries. Scatter remaining whole berries over top and serve remaining crushed berries on the side.

lemon-sun-cakes-with-berries-and-cream-232325

['3/4 cup plus 2 tablespoons all-purpose flour', '1 teaspoon baking powder', '1/2 teaspoon finely grated fresh lemon zest', '1/4 teaspoon salt', '1/2 stick (1/4 cup) unsalted butter, softened', '1/2 cup sugar', '1 large egg', '1/2 teaspoon vanilla', '1/2 cup whole milk', '1 cup raspberries (4 oz)', '1 cup blueberries (5 oz)', '1 cup blackberries (5 oz)', '1 cup strawberries (4 oz), sliced 1/4 inch thick', '3 tablespoons superfine granulated sugar', '1/2 cup chilled heavy cream', 'Garnish: white and red currants or other fresh berries', '6 (5-oz) fluted brioche molds (4 inches across top) or a muffin tin with 6 (5- to 6-oz) muffin cups']

Blueberry Pudding Cake

['1/3 cup plus 1/2 cup sugar', '1/4 cup water', '1 tablespoon fresh lemon juice', '1 teaspoon cornstarch', '10 oz blueberries (2 cups)', '1 cup all-purpose flour', '1 3/4 teaspoons baking powder', '1 teaspoon salt', '1 large egg', '1/2 cup whole milk', '1 stick (1/2 cup) unsalted butter, melted and cooled slightly', '1 teaspoon vanilla']

Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan. Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl. Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined. Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

blueberry-pudding-cake-232324

['1/3 cup plus 1/2 cup sugar', '1/4 cup water', '1 tablespoon fresh lemon juice', '1 teaspoon cornstarch', '10 oz blueberries (2 cups)', '1 cup all-purpose flour', '1 3/4 teaspoons baking powder', '1 teaspoon salt', '1 large egg', '1/2 cup whole milk', '1 stick (1/2 cup) unsalted butter, melted and cooled slightly', '1 teaspoon vanilla']

Berries with Geranium Cream

['1 cup heavy cream', '2 tablespoons finely chopped pesticide-free rose-scented geranium (pelargonium) leaves', '1/4 cup sugar', '4 oz cream cheese, softened', '3 cups blackberries (13 oz)', '1 1/2 cups blueberries (8 oz)']

Heat cream, geranium leaves, and sugar in a metal bowl set over a pot of simmering water, stirring until sugar is dissolved and cream is hot but not boiling, about 5 minutes. Remove from heat and cool slightly, then chill until cold, about 45 minutes. Pour cream through a sieve set into a bowl and discard solids. Beat together cream cheese and cream in a bowl with an electric mixer until thickened (cream should not hold peaks), about 2 minutes. Divide blackberries and blueberries among 6 bowls or parfait glasses and top with cream.

berries-with-geranium-cream-232323

['1 cup heavy cream', '2 tablespoons finely chopped pesticide-free rose-scented geranium (pelargonium) leaves', '1/4 cup sugar', '4 oz cream cheese, softened', '3 cups blackberries (13 oz)', '1 1/2 cups blueberries (8 oz)']

Summer Tomatoes

['3 tablespoons extra-virgin olive oil', '2 tablespoons malt vinegar', '3/4 teaspoon packed light brown sugar', '1/2 teaspoon salt (preferably flaky sea salt or fleur de sel)', '1/2 teaspoon coarsely ground black pepper', '2 lb ripe tomatoes, cut crosswise into 1/2-inch-thick slices', '1 scallion, thinly sliced diagonally']

Whisk together oil, vinegar, brown sugar, salt, and pepper in a small bowl. Arrange one third of tomatoes in 1 layer on a large plate, then drizzle with some dressing and sprinkle with some scallion. Make 2 more layers of tomatoes, drizzling each with dressing and sprinkling with scallion.

summer-tomatoes-232322

['3 tablespoons extra-virgin olive oil', '2 tablespoons malt vinegar', '3/4 teaspoon packed light brown sugar', '1/2 teaspoon salt (preferably flaky sea salt or fleur de sel)', '1/2 teaspoon coarsely ground black pepper', '2 lb ripe tomatoes, cut crosswise into 1/2-inch-thick slices', '1 scallion', 'thinly sliced diagonally']

Southwestern Succotash

['3 fresh poblano chiles (3/4 lb total)', '2 tablespoons olive oil', '1 medium onion, cut into 1/3-inch pieces', '1 medium red bell pepper, cut into 1/3-inch pieces', '2 garlic cloves, finely chopped', '1/2 teaspoon black pepper', '1/2 teaspoon cumin seeds', '1 1/4 teaspoons salt', '2 cups fresh corn (from 3 to 4 ears)', '1 lb tomatoes, cut into 1/3-inch pieces', '1 lb yellow squash, cut into 1/3-inch pieces', '1/4 cup heavy cream', '1 tablespoon fresh lime juice', '3 tablespoons chopped fresh cilantro']

Lay chiles on their sides on racks of gas burners, then turn flames on moderately high and roast chiles, turning with tongs, until skins are blistered, 5 to 7 minutes. (Or broil on rack of a broiler pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer chiles immediately to a large bowl and cover tightly. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut chiles into 1/3-inch pieces. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and red bell pepper, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin seeds, and 1/4 teaspoon salt and sauté, stirring, until garlic is fragrant, about 1 minute. Add corn, tomatoes, squash, and 1/2 teaspoon salt and cook over moderately high heat, covered, stirring occasionally, until vegetables are just tender and have exuded liquid, 8 to 10 minutes. Remove lid and continue to cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir in chiles, cream, lime juice, 2 tablespoons cilantro, and remaining 1/2 teaspoon salt and continue to cook, stirring occasionally, until liquid is slightly thickened, about 3 minutes. Sprinkle with remaining tablespoon cilantro.

southwestern-succotash-232321

['3 fresh poblano chiles (3/4 lb total)', '2 tablespoons olive oil', '1 medium onion, cut into 1/3-inch pieces', '1 medium red bell pepper, cut into 1/3-inch pieces', '2 garlic cloves, finely chopped', '1/2 teaspoon black pepper', '1/2 teaspoon cumin seeds', '1 1/4 teaspoons salt', '2 cups fresh corn (from 3 to 4 ears)', '1 lb tomatoes, cut into 1/3-inch pieces', '1 lb yellow squash, cut into 1/3-inch pieces', '1/4 cup heavy cream', '1 tablespoon fresh lime juice', '3 tablespoons chopped fresh cilantro']

Roasted Potato and Okra Salad

['2 lb small potatoes such as fingerling, red, or yellow-fleshed', '1 large bunch scallions, white parts halved lengthwise and remainder reserved for another use', '2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped', '1/4 cup olive oil', '2 1/4 teaspoons salt', '1 teaspoon black pepper', '3/4 lb small (2- to 3-inch) okra', '2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled fresh or frozen edamame (soybeans; 1 1/2 lb in pods if fresh)', '1 cup fresh corn (from 1 to 2 ears)', '1 1/2 tablespoons fresh lemon juice', '1 tablespoon finely chopped shallot']

Put oven rack in middle position and preheat oven to 450°F. Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more. Cook beans in 1 quart (unsalted) boiling water in a 3- to 4-quart pot 3 minutes, then immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins. Return water to a boil and add 1 teaspoon salt, then cook corn until tender, about 4 minutes. Drain corn in a sieve and immediately transfer to bowl of ice and cold water to stop cooking. Drain corn again. Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Cool salad to warm before serving.

roasted-potato-and-okra-salad-232318

['2 lb small potatoes such as fingerling, red, or yellow-fleshed', '1 large bunch scallions, white parts halved lengthwise and remainder reserved for another use', '2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped', '1/4 cup olive oil', '2 1/4 teaspoons salt', '1 teaspoon black pepper', '3/4 lb small (2- to 3-inch) okra', '2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled fresh or frozen edamame (soybeans; 1 1/2 lb in pods if fresh)', '1 cup fresh corn (from 1 to 2 ears)', '1 1/2 tablespoons fresh lemon juice', '1 tablespoon finely chopped shallot']

Barley and Corn Salad with Basil Chive Dressing

['2 cups plus 1 tablespoon water', '3/4 teaspoon salt', '1 cup quick-cooking barley', '2 cups corn (from about 4 ears)', '1/3 cup olive oil', '1/3 cup chopped fresh basil', '3 tablespoons chopped fresh chives', '1 1/2 tablespoons red-wine vinegar', '1/4 teaspoon sugar', '1/4 teaspoon black pepper', '3 Belgian endives (about 1 lb total), trimmed and sliced crosswise 1/2 inch thick']

Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes. While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl. Remove barley from heat (when tender) and let stand, covered, 5 minutes. While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped. Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.

barley-and-corn-salad-with-basil-chive-dressing-232317

['2 cups plus 1 tablespoon water', '3/4 teaspoon salt', '1 cup quick-cooking barley', '2 cups corn (from about 4 ears)', '1/3 cup olive oil', '1/3 cup chopped fresh basil', '3 tablespoons chopped fresh chives', '1 1/2 tablespoons red-wine vinegar', '1/4 teaspoon sugar', '1/4 teaspoon black pepper', '3 Belgian endives (about 1 lb total)', 'trimmed and sliced crosswise 1/2 inch thick']

Herb-Tossed Corn

['6 ears fresh corn, shucked', '1/2 stick (1/4 cup) unsalted butter', '1 1/2 teaspoons fresh lemon juice', '1/2 teaspoon salt', '1/4 teaspoon coarsely ground black pepper', '1/8 teaspoon cayenne', '1/4 cup chopped fresh cilantro', 'Garnish: fresh cilantro leaves', 'a wide 6- to 8-qt heavy pot with a tight-fitting lid']

Bring 1 1/2 inches water (do not salt water) to a boil in pot, then add corn. Cook corn (water may not cover it), covered with lid, turning occasionally, until tender, 3 to 5 minutes. Transfer with tongs to a large platter. While corn cooks, melt butter in a 1-quart heavy saucepan, then remove from heat and stir in lemon juice, salt, black pepper, and cayenne. When corn is just cool enough to handle, cut kernels off cobs in long, wide strokes with a large heavy knife, leaving kernels in clusters. Transfer to a serving bowl. Add butter mixture and cilantro to corn, stirring gently to keep kernel clusters intact. Serve warm or at room temperature.

herb-tossed-corn-232315

['6 ears fresh corn, shucked', '1/2 stick (1/4 cup) unsalted butter', '1 1/2 teaspoons fresh lemon juice', '1/2 teaspoon salt', '1/4 teaspoon coarsely ground black pepper', '1/8 teaspoon cayenne', '1/4 cup chopped fresh cilantro', 'Garnish: fresh cilantro leaves', 'a wide 6- to 8-qt heavy pot with a tight-fitting lid']

Seafood Salad with Fennel and Green Beans

['1/2 lb green beans, stem ends trimmed', '1 (1 1/4-lb) live lobster', '3/4 lb cherry tomatoes (2 cups)', '1/2 cup coarsely chopped red onion', '2 tablespoons red-wine vinegar', '3/4 teaspoon salt', '2 small fennel bulbs (sometimes called anise; about 1 1/2 lb total), stalks discarded', '2 tablespoons extra-virgin olive oil', '1 lb large shrimp in shell (21 to 25 per lb)', '1 lb sea scallops, tough muscle from side of each discarded if attached', '1/4 teaspoon black pepper', '1/3 cup torn fresh basil leaves', 'Garnish: coarse sea salt', 'a green-bean frencher (optional); an adjustable-blade slicer']

Bring an 8-quart pot three-quarters full of salted water to a boil. While water is heating, force beans, stem ends first, through frencher (see cooks' note, below). Cook beans in boiling water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon (reserving cooking water) to a bowl of ice and cold water to stop cooking. Drain beans in a colander, then pat dry with paper towels. Set aside. Return water to a boil, then plunge lobster headfirst into water and cook over high heat, covered, 8 minutes from time it enters water. Transfer lobster with tongs to a shallow baking pan. Reserve water in pot. While lobster is boiling, coarsely chop tomatoes with onion in a food processor. Transfer to a large bowl and add vinegar and 1/2 teaspoon salt. Let stand 15 minutes. Cut fennel into paper-thin slices with slicer and stir into tomato mixture along with 1 1/2 tablespoons oil. Return water in pot to a boil. Add shrimp and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster, reserving cooking water. Add scallops to pot and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster and shrimp. Discard cooking water. When cool enough to handle, remove meat from lobster tail and claws using kitchen shears, catching juices in pan. Working over pan, remove shells from shrimp. Discard lobster and shrimp shells. Cut shrimp in half lengthwise and devein. Cut lobster meat and scallops into 1/2-inch pieces. Transfer seafood to a bowl and pour juices from pan through a fine-mesh sieve over seafood. Toss seafood with pepper and remaining 1/2 tablespoon oil and 1/4 teaspoon salt, then add to fennel mixture along with basil and green beans, tossing well.

seafood-salad-with-fennel-and-green-beans-232312

['1/2 lb green beans, stem ends trimmed', '1 (1 1/4-lb) live lobster', '3/4 lb cherry tomatoes (2 cups)', '1/2 cup coarsely chopped red onion', '2 tablespoons red-wine vinegar', '3/4 teaspoon salt', '2 small fennel bulbs (sometimes called anise; about 1 1/2 lb total), stalks discarded', '2 tablespoons extra-virgin olive oil', '1 lb large shrimp in shell (21 to 25 per lb)', '1 lb sea scallops, tough muscle from side of each discarded if attached', '1/4 teaspoon black pepper', '1/3 cup torn fresh basil leaves', 'Garnish: coarse sea salt', 'a green-bean frencher (optional); an adjustable-blade slicer']

Grilled Zucchini Pizza

['1 large garlic clove', '2 tablespoons olive oil (preferably extra-virgin)', '1 lb pizza dough, thawed if frozen', '1 lb zucchini (about 2 large), cut diagonally into 1/3-inch-thick slices', '1/4 teaspoon salt', '3/4 lb coarsely grated mozzarella (2 1/2 cups)', '2 tablespoons chopped fresh oregano']

Prepare gas grill for cooking over moderate heat. Preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe. Meanwhile, mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Transfer to a small bowl and stir in 1 teaspoon olive oil. Stretch dough with your fingers into a 12- by 10-inch rectangle on a large baking sheet and rub with 1 teaspoon olive oil. Cover dough with plastic wrap. Toss zucchini with salt (1/4 teaspoon) and 1 tablespoon olive oil in a bowl. Grill zucchini on lightly oiled grill rack, covered, turning occasionally, until just tender, 4 to 5 minutes total. Return to bowl. Bring dough, garlic oil, and cheese to grill area. Grill dough, oiled side down, on lightly oiled grill rack, covered, until underside is golden brown, 2 to 4 minutes. Turn crust over using tongs and brush with garlic oil. Sprinkle with half of cheese, then arrange zucchini, overlapping slightly, in 1 layer on cheese. Sprinkle remaining cheese on top and grill pizza, covered, until underside is golden brown and cheese is melted, 3 to 5 minutes. Transfer pizza with tongs and a spatula to a cutting board, then sprinkle with oregano and drizzle with remaining teaspoon olive oil.

grilled-zucchini-pizza-232310

['1 large garlic clove', '2 tablespoons olive oil (preferably extra-virgin)', '1 lb pizza dough, thawed if frozen', '1 lb zucchini (about 2 large), cut diagonally into 1/3-inch-thick slices', '1/4 teaspoon salt', '3/4 lb coarsely grated mozzarella (2 1/2 cups)', '2 tablespoons chopped fresh oregano']

London Broil with Soy Citrus Mayonnaise

['3/4 cup fine-quality fermented soy sauce*', '1/2 cup dry red wine', '1/4 cup fresh lemon juice', '1/3 cup fresh orange juice', '3 tablespoons olive oil', '1 bunch scallions, cut into 3-inch lengths', '5 garlic cloves, smashed and peeled', '1/2 teaspoon white pepper', 'Pinch of cayenne', '2 1/2 to 3 lb top-round London broil (1 to 1 1/2 inches thick)', '1 cup mayonnaise', 'Accompaniment: toasted or grilled country bread', 'an instant-read thermometer']

Combine soy sauce, red wine, juices, 2 tablespoons oil, scallions, garlic, white pepper, and cayenne in a 1-quart heavy-duty sealable plastic bag. Add steak and seal bag, pressing out air. Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours. Transfer steak to a plate and pour 2 tablespoons marinade through a fine-mesh sieve into a 1-quart heavy saucepan, discarding remainder or reserving for another use (see cooks' note, below). Bring steak to room temperature, about 30 minutes. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steak, uncovered, until underside is browned, about 5 minutes. Turn steak over, then reduce heat to moderately low and cover skillet. Continue cooking until thermometer inserted horizontally 2 inches into center of steak registers 120°F, 10 to 12 minutes. Transfer to a cutting board and let stand at least 15 minutes (internal temperature of steak will rise to 130-135°F for medium-rare). While steak cooks and stands, bring marinade in saucepan to a boil, then pour into a bowl and cool completely. Whisk in mayonnaise until combined well and chill, covered, until ready to serve. Holding knife at a 45-degree angle, cut steak across the grain into very thin slices and transfer to a platter, then drizzle with any juices accumulated on cutting board. Serve at room temperature or slightly chilled, with mayonnaise.

london-broil-with-soy-citrus-mayonnaise-232308

['3/4 cup fine-quality fermented soy sauce*', '1/2 cup dry red wine', '1/4 cup fresh lemon juice', '1/3 cup fresh orange juice', '3 tablespoons olive oil', '1 bunch scallions, cut into 3-inch lengths', '5 garlic cloves, smashed and peeled', '1/2 teaspoon white pepper', 'Pinch of cayenne', '2 1/2 to 3 lb top-round London broil (1 to 1 1/2 inches thick)', '1 cup mayonnaise', 'Accompaniment: toasted or grilled country bread', 'an instant-read thermometer']

Fish with Curried Cucumber Tomato Water and Tomato Herb Salad

['1 (1/2-lb) cucumber, peeled and chopped (1 1/2 cups)', '1 (1/4-lb) tomato, chopped (3/4 cup)', '1/4 teaspoon curry powder (preferably Madras)', '1/4 teaspoon salt', '1 lemon', '1 lb assorted small heirloom tomatoes, halved (larger ones quartered)', '1/4 cup loosely packed fresh parsley leaves', '2 tablespoons thinly sliced fresh basil', '1 tablespoon extra-virgin olive oil', '2 teaspoons finely chopped fresh chives', '1 teaspoon finely chopped fresh lemon balm (optional)', '1/4 teaspoon black pepper', '1/4 to 1/2 teaspoon sugar (to taste)', '1/4 teaspoon salt', '6 (5- to 7-oz) mild white-fleshed fish fillets such as flounder, sea bass, or snapper', '1 tablespoon extra-virgin olive oil']

Purée cucumber, tomato, curry powder, and salt in a blender until smooth, about 30 seconds. Line a fine-mesh sieve with a dampened paper towel and set over a large glass measure, then transfer cucumber mixture to sieve and let drain until liquid measures 2/3 cup, about 20 minutes. If liquid measures less than 2/3 cup, gently squeeze paper towel over sieve until liquid totals 2/3 cup. Discard solids and transfer liquid to a 2- to 3-quart saucepan. Boil cucumber tomato water until reduced to about 1/3 cup, then remove from heat and cool to room temperature, about 30 minutes. Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then chop segments, reserving juice in a cup. Gently toss lemon segments and reserved juice with remaining salad ingredients in a large bowl. Stir in cooled cucumber tomato water. Put oven rack in middle position and preheat oven to 500°F. Rinse fish and pat dry. Brush fillets all over with oil and season with salt and pepper. Bake fillets in 1 layer in a lightly oiled shallow baking pan until just cooked through, 4 to 8 minutes, depending on thickness of fillets. Serve tomato herb salad on top of fish.

fish-with-curried-cucumber-tomato-water-and-tomato-herb-salad-232307

['1 (1/2-lb) cucumber, peeled and chopped (1 1/2 cups)', '1 (1/4-lb) tomato, chopped (3/4 cup)', '1/4 teaspoon curry powder (preferably Madras)', '1/4 teaspoon salt', '1 lemon', '1 lb assorted small heirloom tomatoes, halved (larger ones quartered)', '1/4 cup loosely packed fresh parsley leaves', '2 tablespoons thinly sliced fresh basil', '1 tablespoon extra-virgin olive oil', '2 teaspoons finely chopped fresh chives', '1 teaspoon finely chopped fresh lemon balm (optional)', '1/4 teaspoon black pepper', '1/4 to 1/2 teaspoon sugar (to taste)', '1/4 teaspoon salt', '6 (5- to 7-oz) mild white-fleshed fish fillets such as flounder, sea bass, or snapper', '1 tablespoon extra-virgin olive oil']

Steamed Blue Crabs with Black Ginger Dipping Sauce

['1/2 cup fresh cilantro stems, coarsely chopped', '36 live blue crabs (1/4 to 1/3 lb each; 3 dozen), well rinsed', '1 1/2 to 2 tablespoons finely chopped peeled fresh ginger', '1/2 cup fermented fine-quality soy sauce', '1/4 cup sugar', '1/4 cup water', '3 tablespoons Chinese black vinegar* (preferably Chinkiang) or cider vinegar', '1/4 teaspoon salt', 'a wide 6- to 8-qt heavy pot with a tight-fitting lid']

Bring 1 1/2 inches water to a boil in pot. Add cilantro stems, then carefully add half of crabs using tongs and return to a boil. Cook, covered with lid, 8 minutes (for 1/4-pound crabs) to 10 minutes (for 1/3-pound crabs) from time they enter water. (Break shell of 1 claw to check for doneness; crabmeat should be opaque.) Transfer crabs with long-handled tongs to a large platter, reserving cooking liquid in pot, and keep warm, loosely covered with foil. Cook remaining crabs in same manner. While crabs cook, stir together ginger (to taste), soy sauce, sugar, water, vinegar, and salt in a small bowl until sugar and salt are dissolved. If necessary, dip crabs in cooking liquid to remove any external residue, then transfer to another large platter. Serve crabs hot, with dipping sauce. *We recommend Gold Plum brand, available at Asian markets and Kam Man Food Products (212-571-0330).

steamed-blue-crabs-with-black-ginger-dipping-sauce-232305

['1/2 cup fresh cilantro stems, coarsely chopped', '36 live blue crabs (1/4 to 1/3 lb each; 3 dozen), well rinsed', '1 1/2 to 2 tablespoons finely chopped peeled fresh ginger', '1/2 cup fermented fine-quality soy sauce', '1/4 cup sugar', '1/4 cup water', '3 tablespoons Chinese black vinegar* (preferably Chinkiang) or cider vinegar', '1/4 teaspoon salt', 'a wide 6- to 8-qt heavy pot with a tight-fitting lid']

Pan-Seared Chicken with Tarragon Butter Sauce

['1/4 cup finely chopped shallot (1 large)', '1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes', '1/3 cup dry white wine', '2 lb thin-sliced skinless boneless chicken breasts (also called cutlets)', '3/4 teaspoon salt', '3/8 teaspoon black pepper', '3 tablespoons olive oil', '1/4 cup chopped fresh tarragon', '1 tablespoon finely chopped fresh flat-leaf parsley', '2 teaspoons fresh lemon juice']

Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside. Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer as cooked to a platter and keep warm, loosely covered with foil. Return shallot mixture to moderately low heat and add remaining 3 tablespoons butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over chicken.

pan-seared-chicken-with-tarragon-butter-sauce-232304

['1/4 cup finely chopped shallot (1 large)', '1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes', '1/3 cup dry white wine', '2 lb thin-sliced skinless boneless chicken breasts (also called cutlets)', '3/4 teaspoon salt', '3/8 teaspoon black pepper', '3 tablespoons olive oil', '1/4 cup chopped fresh tarragon', '1 tablespoon finely chopped fresh flat-leaf parsley', '2 teaspoons fresh lemon juice']

Beef Pinwheels with Arugula Salad

['1 (1 1/2-lb) piece flank steak', '3 tablespoons olive oil', '4 oz very thinly sliced prosciutto', '4 oz thinly sliced provolone', '3/4 lb arugula, stems discarded', 'Accompaniment: lemon wedges', '8 to 10 (6-inch-long) wooden skewers, soaked in water 30 minutes']

Cover work surface with plastic wrap and put steak on it with a short side of steak nearest you. Holding a sharp knife parallel to work surface and beginning on a long side, using short slicing motions, butterfly steak by cutting it horizontally almost, but not all the way, in half, then open it like a book. Cover steak with a double thickness of plastic wrap (about 2 feet long) and, using the flat side of a meat pounder (or using a rolling pin), gently pound meat 1/4 inch thick. Discard top sheets of plastic wrap and turn steak on plastic wrap so grain of meat is running left to right, then rub 1 tablespoon oil onto steak and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange prosciutto in a slightly overlapping layer on steak, then cover with cheese. Beginning with side nearest you, using plastic wrap as an aid and pressing slightly on filling, roll up steak tightly, then skewer steak, crosswise, at 1-inch intervals. Using a sharp knife, cut between skewers to make 1-inch-thick pinwheels. (End pieces will be about 1 1/2 inches thick. Trim if desired. For more about how to form beef pinwheels, see Time for Steak, Rattle, and Roll.) 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 heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe. Grill pinwheels, cut sides down, on a well-oiled rack, turning over once (use a metal spatula to loosen), until beef is well browned outside but still pink inside and cheese is beginning to melt, 6 to 8 minutes total. Toss arugula with remaining 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Serve on a platter, topped with pinwheels.

beef-pinwheels-with-arugula-salad-232303

['1 (1 1/2-lb) piece flank steak', '3 tablespoons olive oil', '4 oz very thinly sliced prosciutto', '4 oz thinly sliced provolone', '3/4 lb arugula, stems discarded', 'Accompaniment: lemon wedges', '8 to 10 (6-inch-long) wooden skewers', 'soaked in water 30 minutes']

Chilled Zucchini Soup

['1/4 lb shallots, thinly sliced crosswise (1 cup)', '2 tablespoons extra-virgin olive oil', '1 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices', '2 (2- by 1 1/2-inch) strips fresh lemon zest', '1 teaspoon salt', '1/4 teaspoon black pepper', '1 3/4 cups reduced-sodium chicken broth (14 fl oz)', '1 3/4 cups water', '1 cup loosely packed fresh flat-leaf parsley leaves', '1 tablespoon finely chopped fresh dill', '1/2 cup well-shaken buttermilk or plain yogurt', 'Garnish: thinly sliced or torn zucchini blossoms']

Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes. Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes. Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes. Stir in buttermilk and season with salt.

chilled-zucchini-soup-232301

['1/4 lb shallots, thinly sliced crosswise (1 cup)', '2 tablespoons extra-virgin olive oil', '1 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices', '2 (2- by 1 1/2-inch) strips fresh lemon zest', '1 teaspoon salt', '1/4 teaspoon black pepper', '1 3/4 cups reduced-sodium chicken broth (14 fl oz)', '1 3/4 cups water', '1 cup loosely packed fresh flat-leaf parsley leaves', '1 tablespoon finely chopped fresh dill', '1/2 cup well-shaken buttermilk or plain yogurt', 'Garnish: thinly sliced or torn zucchini blossoms']

Corn Chowder

['1/2 cup diced (1/4-inch) slab bacon (2 oz; rind discarded if necessary)', '2 cups diced (1/4-inch) sweet onion (14 oz) such as Vidalia', '2 large carrots, cut into 1/4-inch dice (1 cup)', '1 celery rib, cut into 1/4-inch dice (3/4 cup)', '1 red bell pepper, cut into 1/4-inch dice (1 cup)', '1/2 lb yellow-fleshed potatoes such as Yukon Gold (2 small), peeled and cut into 1/4-inch dice', '1/2 lb sweet potato (1 medium), peeled and cut into 1/4-inch dice', '5 cups reduced-sodium chicken broth (40 fl oz)', '2 fresh thyme sprigs', '3 cups corn (from about 6 ears)', '1 1/2 cups heavy cream', '1 teaspoon fine sea salt', '1 teaspoon black pepper', 'Garnish: 2 plum tomatoes, seeded and diced; finely chopped fresh chives', 'fresh chives']

Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes. Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.

corn-chowder-232298

['1/2 cup diced (1/4-inch) slab bacon (2 oz; rind discarded if necessary)', '2 cups diced (1/4-inch) sweet onion (14 oz) such as Vidalia', '2 large carrots, cut into 1/4-inch dice (1 cup)', '1 celery rib, cut into 1/4-inch dice (3/4 cup)', '1 red bell pepper, cut into 1/4-inch dice (1 cup)', '1/2 lb yellow-fleshed potatoes such as Yukon Gold (2 small), peeled and cut into 1/4-inch dice', '1/2 lb sweet potato (1 medium), peeled and cut into 1/4-inch dice', '5 cups reduced-sodium chicken broth (40 fl oz)', '2 fresh thyme sprigs', '3 cups corn (from about 6 ears)', '1 1/2 cups heavy cream', '1 teaspoon fine sea salt', '1 teaspoon black pepper', 'Garnish: 2 plum tomatoes, seeded and diced; finely chopped fresh chives', 'fresh chives']

Chioggia Beets with Raspberry Mint Vinaigrette

['1 lb beets (4 to 6; preferably Chioggia*), 1 inch of stems left intact', '3 tablespoons thinly sliced scallions', '2 to 2 1/2 tablespoons raspberry vinegar', '2 teaspoons fresh lemon juice, or to taste', '2 tablespoons chopped fresh mint', '1 tablespoon finely grated fresh orange zest (from 2 oranges)', '1/2 teaspoon salt', '1/2 teaspoon black pepper', '1/4 cup olive oil', 'Garnish: fresh mint sprigs']

Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices. While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets and toss with vinaigrette and vinegar and salt to taste. Serve warm or slightly chilled. *Sometimes called candy-cane beets, chioggias become more aggressive in flavor as they age, so search out relatively young beets, with a diameter of 1 1/2 to 2 inches.

chioggia-beets-with-raspberry-mint-vinaigrette-232297

['1 lb beets (4 to 6; preferably Chioggia*), 1 inch of stems left intact', '3 tablespoons thinly sliced scallions', '2 to 2 1/2 tablespoons raspberry vinegar', '2 teaspoons fresh lemon juice, or to taste', '2 tablespoons chopped fresh mint', '1 tablespoon finely grated fresh orange zest (from 2 oranges)', '1/2 teaspoon salt', '1/2 teaspoon black pepper', '1/4 cup olive oil', 'Garnish: fresh mint sprigs']

Lemon Crème Brûlée with Fresh Berries

['3 cups whipping cream', '5 teaspoons grated lemon peel', '3/4 cup sugar', '6 large egg yolks', '2 teaspoons vanilla extract', '1/4 teaspoon salt', '8 teaspoons golden brown sugar', '2 1/2-pint containers fresh raspberries', '1/4 cup Chambord (black-raspberry liqueur) or crème de cassis (black-currant liqueur)']

Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake custards until just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Preheat broiler. Place custard cups on baking sheet. Strain brown sugar through small sieve onto custards, dividing equally. Broil until sugar melts and browns, about 2 minutes. Chill until topping is hard and crisp, at least 1 hour and up to 2 hours. Combine raspberries and liqueur in bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.

lemon-creme-brulee-with-fresh-berries-232274

['3 cups whipping cream', '5 teaspoons grated lemon peel', '3/4 cup sugar', '6 large egg yolks', '2 teaspoons vanilla extract', '1/4 teaspoon salt', '8 teaspoons golden brown sugar', '2 1/2-pint containers fresh raspberries', '1/4 cup Chambord (black-raspberry liqueur) or crème de cassis (black-currant liqueur)']

My Kind of Chocolate Birthday Cake

['4 ounces bittersweet or semisweet chocolate, chopped', '1/3 cup (packed) dark brown sugar', '2 tablespoons unsalted butter', '1/2 teaspoon grated orange peel', '1/2 teaspoon coarse kosher salt', '2 large eggs', '2 tablespoons sugar', '1 tablespoon all purpose flour', '1/2 cup hazelnuts, toasted, husked, chopped', '5 ounces bittersweet or semisweet chocolate, chopped', '3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped', '1 1/2 cups chilled heavy whipping cream, divided', '5 tablespoons unsalted butter, room temperature', '1/2 cup heavy whipping cream', '1 tablespoon light corn syrup', '4 ounces bittersweet or semisweet chocolate', 'chopped 1 tablespoon unsalted butter, room temperature', 'Large chocolate shards or curls (from 1- to 2-inch-thick 8-ounce piece bittersweet or semisweet chocolate)', 'Additional toasted husked hazelnuts', 'Candied orange peel strips']

Preheat oven to 325°F. Line 13x9x1-inch baking sheet with parchment paper; butter parchment. Combine first 4 ingredients in medium metal bowl. Set bowl over saucepan of barely simmering water; stir until chocolate and butter melt. Remove bowl from over water; stir in salt (mixture will be grainy). Beat eggs and 2 tablespoons sugar in another medium bowl until pale, about 6 minutes; fold into chocolate mixture. Fold in flour, then hazelnuts. Spread batter evenly on baking sheet. Bake until tester inserted into center comes out with a few moist crumbs attached, about 13 minutes (cake will be thin). Transfer pan to rack. Cool cake completely. Combine chocolates in medium metal bowl. Bring 1 cup cream to simmer in small saucepan; pour cream over chocolates and let stand 1 minute. Stir until melted and smooth. Chill mixture until firm, about 2 hours. Place bowl with chilled chocolate mixture over saucepan of barely simmering water until mixture is partially melted (do not stir), about 5 minutes. Remove bowl from over water; add butter to bowl. Using electric mixer, beat until filling is thick and glossy, about 3 minutes. Using clean dry beaters, beat 1/2 cup chilled whipping cream in another medium bowl until peaks form. Fold whipped cream into filling. Cover 14x5-inch cardboard rectangle with foil. Invert cake onto work surface; remove parchment. Cut cake lengthwise in half. Place 1 cake half on foil-covered cardboard. Spread 1/2 cup chocolate filling over. Top with second cake half. Spoon remaining filling into pastry bag fitted with large plain round tip. Pipe filling atop cake in side-by-side lengthwise rows, then smooth top. Chill until filling is firm, about 1 hour. Bring cream and corn syrup to simmer in small saucepan. Remove from heat. Add chocolate; let stand 5 minutes. Stir until smooth. Add butter; stir until melted. Let stand until barely lukewarm but still pourable, about 20 minutes. Place cardboard base with cake on rack set over rimmed baking sheet. Spoon glaze over top of cake, allowing glaze to run down sides. Using offset spatula, smooth glaze over sides. Mound chocolate shards or curls over top and sides of cake. Garnish with hazelnuts and candied orange peel. Refrigerate until glaze is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)

my-kind-of-chocolate-birthday-cake-232272

['4 ounces bittersweet or semisweet chocolate, chopped', '1/3 cup (packed) dark brown sugar', '2 tablespoons unsalted butter', '1/2 teaspoon grated orange peel', '1/2 teaspoon coarse kosher salt', '2 large eggs', '2 tablespoons sugar', '1 tablespoon all purpose flour', '1/2 cup hazelnuts, toasted, husked, chopped', '5 ounces bittersweet or semisweet chocolate, chopped', '3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped', '1 1/2 cups chilled heavy whipping cream, divided', '5 tablespoons unsalted butter, room temperature', '1/2 cup heavy whipping cream', '1 tablespoon light corn syrup', '4 ounces bittersweet or semisweet chocolate', 'chopped 1 tablespoon unsalted butter, room temperature', 'Large chocolate shards or curls (from 1- to 2-inch-thick 8-ounce piece bittersweet or semisweet chocolate)', 'Additional toasted husked hazelnuts', 'Candied orange peel strips']

Blueberry Hill Cupcakes

['3 1/4 cups all purpose flour', '1 1/4 cups sugar', '1 tablespoon baking powder', '1/2 teaspoon coarse kosher salt', '1/4 teaspoon baking soda', '6 tablespoons (3/4 stick) unsalted butter, melted', '1/4 cup canola oil', '2 large eggs', '1 cup buttermilk or low-fat yogurt', '1 cup whole milk', '1 teaspoon vanilla extract', '1 teaspoon grated lemon peel', '1 1/4 cups fresh blueberries, frozen for 4 hours', '2 1/4 cups powdered sugar', '10 tablespoons (1 1/4 sticks) unsalted butter, room temperature', '1/2 cup plus 2 tablespoons maple sugar', '1/2 teaspoon coarse kosher salt', '1 1/4 teaspoons vanilla extract', '4 teaspoons (or more) whole milk', '1 cup chilled fresh blueberries', 'Fresh mint sprigs (optional)']

Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners. Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool. Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes. Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)

blueberry-hill-cupcakes-232271

['3 1/4 cups all purpose flour', '1 1/4 cups sugar', '1 tablespoon baking powder', '1/2 teaspoon coarse kosher salt', '1/4 teaspoon baking soda', '6 tablespoons (3/4 stick) unsalted butter, melted', '1/4 cup canola oil', '2 large eggs', '1 cup buttermilk or low-fat yogurt', '1 cup whole milk', '1 teaspoon vanilla extract', '1 teaspoon grated lemon peel', '1 1/4 cups fresh blueberries, frozen for 4 hours', '2 1/4 cups powdered sugar', '10 tablespoons (1 1/4 sticks) unsalted butter, room temperature', '1/2 cup plus 2 tablespoons maple sugar', '1/2 teaspoon coarse kosher salt', '1 1/4 teaspoons vanilla extract', '4 teaspoons (or more) whole milk', '1 cup chilled fresh blueberries', 'Fresh mint sprigs (optional)']

Apricot-Raspberry Pavlovas with Sliced Almonds

['4 large egg whites', '1 3/4 cups plus 1 tablespoon sugar, divided', '2 teaspoons cornstarch', '1/4 teaspoon almond extract', '1/3 cup sliced almonds', '1 1/2 pounds apricots, halved, pitted, each half cut into 3 wedges', '1 teaspoon vanilla extract', '1 1/2-pint container raspberries', '1 cup chilled whipping cream']

Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar; beat until thick and mixture resembles marshmallow creme, about 5 minutes. Beat in cornstarch and almond extract. Drop meringue onto prepared sheet in 6 mounds, spacing apart. Using spoon, make indentationin center of each. Sprinkle almonds over meringues. Place in oven; immediately reduce temperature to 250°F. Bake until meringues are dry outside but centers are still soft, about 45 minutes. Cool on sheet on rack 30 minutes. Meanwhile, stir apricots and 3/4 cup sugar in large nonstick skillet over medium-high heat until sugar dissolves and apricots are soft, about 5 minutes. Stir in vanilla. Transfer to bowl; chill until cool. Stir in raspberries. Using electric mixer, beat cream with remaining 1 tablespoon sugar in medium bowl until peaks form. Place meringues on plates. Spoon whipped cream into center of each. Top with apricot mixture and serve.

apricot-raspberry-pavlovas-with-sliced-almonds-232270

['4 large egg whites', '1 3/4 cups plus 1 tablespoon sugar, divided', '2 teaspoons cornstarch', '1/4 teaspoon almond extract', '1/3 cup sliced almonds', '1 1/2 pounds apricots, halved, pitted, each half cut into 3 wedges', '1 teaspoon vanilla extract', '1 1/2-pint container raspberries', '1 cup chilled whipping cream']

Sweet Potato Noodle Stir-Fry with Choy Sum and Shiitake Mushrooms

['3 tablespoons sesame seeds', '1/4 cup Asian sesame oil', '1/4 cup mirin (sweet Japanese rice wine)*', '3 tablespoons soy sauce', '3 tablespoons (packed) golden brown sugar', '2 tablespoons oyster sauce*', '10 green onions, chopped', '6 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/3-inch-thick slices', '1 pound choy sum or baby bok choy, just enough of bottoms cut off to separate stalks; stalks and leaves cut crosswise into 2-inch-wide strips', '1/4 pound snow peas (strings removed), cut in half lengthwise', '1 medium carrot, peeled, cut into matchstick-size strips (about 1 cup)', '8 ounces Chinese vermicelli with sweet potato starch', '3 tablespoons vegetable oil, divided', '3 large shallots, sliced into thin rounds, divided']

Stir sesame seeds in heavy medium skillet over medium-low heat until lightly toasted, about 4 minutes. Transfer to small dish. Mix next 5 ingredients in small bowl. Stir in green onions and 2 tablespoons toasted sesame seeds; season with salt and pepper. Transfer 3 tablespoons sauce to medium bowl and mix in mushrooms; marinate 15 minutes. Blanch choy sum, snow peas, and carrot in large pot of boiling salted water 1 minute. Using strainer, transfer vegetables to colander. Rinse with cold water and set aside to drain. Return water to boil; add noodles. Cook until just tender but still slightly chewy, stirring often, about 4 minutes. Drain, rinse with cold water, and drain again. Using kitchen shears, cut noodles crosswise in several places. (Sauce, mushrooms, vegetables, and noodles can be prepared 2 hours ahead. Let stand at room temperature.) Heat 1 tablespoon vegetable oil in heavy large nonstick skillet over medium-high heat. Add half of shallots; stir 30 seconds. Add mushroom mixture; sauté until tender, about 4 minutes. Scrape mushroom mixture into large bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add remaining shallots and stir 30 seconds. Add remaining sauce and noodles. Simmer until noodles absorb almost all sauce, stirring often, about 5 minutes. Add noodle mixture to bowl with mushrooms. Add choy sum, snow peas, and carrot; toss. Season with salt and pepper. Transfer stir-fry to large shallow bowl. Sprinkle with remaining 1 tablespoon sesame seeds and serve.

sweet-potato-noodle-stir-fry-with-choy-sum-and-shiitake-mushrooms-232269

['3 tablespoons sesame seeds', '1/4 cup Asian sesame oil', '1/4 cup mirin (sweet Japanese rice wine)*', '3 tablespoons soy sauce', '3 tablespoons (packed) golden brown sugar', '2 tablespoons oyster sauce*', '10 green onions, chopped', '6 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/3-inch-thick slices', '1 pound choy sum or baby bok choy, just enough of bottoms cut off to separate stalks; stalks and leaves cut crosswise into 2-inch-wide strips', '1/4 pound snow peas (strings removed), cut in half lengthwise', '1 medium carrot, peeled, cut into matchstick-size strips (about 1 cup)', '8 ounces Chinese vermicelli with sweet potato starch', '3 tablespoons vegetable oil, divided', '3 large shallots', 'sliced into thin rounds', 'divided']

Lemongrass Pork with Vietnamese Table Salad

['3/4 cup hot water', '5 tablespoons fish sauce*', '3 1/2 tablespoons sugar', '1 1/2 tablespoons fresh lime juice', '2 Thai bird chiles with seeds or 1/2 jalapeño chile with seeds, minced', '1 garlic clove, minced', '6 green onions (white and pale green parts only), chopped (about 1/2 cup)', '3 tablespoons chopped lemongrass*', '2 tablespoons soy sauce', '1 tablespoon golden brown sugar', '2 teaspoons fish sauce', '1/4 teaspoon ground white pepper', '3 tablespoons vegetable oil, divided', '1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 ich thick)', '1 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise', '1 baby pineapple, peeled, halved, thinly sliced or 1/2 small pineapple, peeled, cut into 2 wedges, cored, thinly sliced', '2 cups bean sprouts', '1 cup fresh Thai basil leaves', '1 cup fresh cilantro leaves', '1 cup fresh mint leaves', '20 fresh green shiso leaves', '1/2 cup finely shredded carrot', '1 8- to 9-ounce package dried rice vermicelli noodles', '3 heads of butter lettuce, cored, leaves separated']

Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.) Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours. Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.) Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes. Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl. Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes. Cut pork crosswise into 1/3-inch-wide strips. Place pork and any juices from board atop noodles. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables. Serve with sauce for dipping.

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['3/4 cup hot water', '5 tablespoons fish sauce*', '3 1/2 tablespoons sugar', '1 1/2 tablespoons fresh lime juice', '2 Thai bird chiles with seeds or 1/2 jalapeño chile with seeds, minced', '1 garlic clove, minced', '6 green onions (white and pale green parts only), chopped (about 1/2 cup)', '3 tablespoons chopped lemongrass*', '2 tablespoons soy sauce', '1 tablespoon golden brown sugar', '2 teaspoons fish sauce', '1/4 teaspoon ground white pepper', '3 tablespoons vegetable oil, divided', '1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 ich thick)', '1 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise', '1 baby pineapple, peeled, halved, thinly sliced or 1/2 small pineapple, peeled, cut into 2 wedges, cored, thinly sliced', '2 cups bean sprouts', '1 cup fresh Thai basil leaves', '1 cup fresh cilantro leaves', '1 cup fresh mint leaves', '20 fresh green shiso leaves', '1/2 cup finely shredded carrot', '1 8- to 9-ounce package dried rice vermicelli noodles', '3 heads of butter lettuce', 'cored', 'leaves separated']