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Grilled Steak Sandwiches with Chimichurri and Bell Peppers

['1 cup (packed) fresh Italian parsley', '1 cup (packed) fresh cilantro', '3 tablespoons white wine vinegar', '2 tablespoons chopped fresh oregano', '2 garlic cloves, peeled', '1/2 teaspoon dried crushed red pepper', '2/3 cup plus 1/4 cup olive oil', '2 large bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch-wide strips', '2 12-ounce rib-eye steaks', '4 sourdough demi-baguettes, halved horizontally']

Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper. Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve. Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.

grilled-steak-sandwiches-with-chimichurri-and-bell-peppers-232267

['1 cup (packed) fresh Italian parsley', '1 cup (packed) fresh cilantro', '3 tablespoons white wine vinegar', '2 tablespoons chopped fresh oregano', '2 garlic cloves, peeled', '1/2 teaspoon dried crushed red pepper', '2/3 cup plus 1/4 cup olive oil', '2 large bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch-wide strips', '2 12-ounce rib-eye steaks', '4 sourdough demi-baguettes', 'halved horizontally']

Shrimp Curry with Yu Choy and Kabocha Squash

['1 pound yu choy, bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-wide strips', '4 cups 3/4-inch cubes peeled seeded kabocha squash (from about one 2 3/4-pound squash)', '2 13- to 14-ounce cans unsweetened coconut milk, divided', '2/3 cup (packed) Thai basil leaves, divided', '6 large fresh cilantro sprigs', '3 double-leaf kaffir lime leaves,* chopped', '1 tablespoon vegetable oil', '1 large shallot, finely chopped', '2 teaspoons Thai green curry paste*', '1 1/2 tablespoons minced lemongrass*', '2 1/2 tablespoons fish sauce*', '1 tablespoon golden brown sugar', '3/4 pound uncooked medium-size shrimp, peeled, deveined']

Bring large saucepan of water to boil. Add yu choy. Cook until crisp-tender, about 1 minute. Using strainer, transfer yu choy to colander. Rinse with cold water and set aside. Return water to boil. Add squash. Boil until almost tender, about 4 minutes. Drain, rinse with cold water, and set aside. Blend 1/2 cup coconut milk, 1/3 cup basil, cilantro, and lime leaves in mini processor or blender until herbs are finely chopped and loose paste forms. Heat oil in large nonstick skillet over medium-high heat. Add shallot and curry paste; stir 30 seconds. Add herb paste and lemongrass; stir 1 minute. Add remaining milk, fish sauce, sugar, and squash. Boil until squash is tender, about 4 minutes. Add shrimp and yu choy. Simmer until shrimp are opaque in center, about 2 minutes. Mix in 1/3 cup basil leaves. Season with salt and pepper.

shrimp-curry-with-yu-choy-and-kabocha-squash-232265

['1 pound yu choy, bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-wide strips', '4 cups 3/4-inch cubes peeled seeded kabocha squash (from about one 2 3/4-pound squash)', '2 13- to 14-ounce cans unsweetened coconut milk, divided', '2/3 cup (packed) Thai basil leaves, divided', '6 large fresh cilantro sprigs', '3 double-leaf kaffir lime leaves,* chopped', '1 tablespoon vegetable oil', '1 large shallot, finely chopped', '2 teaspoons Thai green curry paste*', '1 1/2 tablespoons minced lemongrass*', '2 1/2 tablespoons fish sauce*', '1 tablespoon golden brown sugar', '3/4 pound uncooked medium-size shrimp', 'peeled', 'deveined']

Grilled Halibut with Tatsoi and Spicy Thai Chiles

['5 tablespoons sugar', '5 tablespoons fish sauce*', '1/4 cup water', '3 tablespoons fresh lime juice', '2 tablespoons minced peeled fresh ginger', '2 garlic cloves, minced', '2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced', '1 small carrot, peeled, cut into matchstick-size strips', '4 6- to 7-ounce halibut fillets', '3 tablespoons vegetable oil, divided', '1 shallot, thinly sliced', '3/4 pound tatsoi or baby spinach (about 12 cups packed)']

Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates. Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.

grilled-halibut-with-tatsoi-and-spicy-thai-chiles-232263

['5 tablespoons sugar', '5 tablespoons fish sauce*', '1/4 cup water', '3 tablespoons fresh lime juice', '2 tablespoons minced peeled fresh ginger', '2 garlic cloves, minced', '2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced', '1 small carrot, peeled, cut into matchstick-size strips', '4 6- to 7-ounce halibut fillets', '3 tablespoons vegetable oil, divided', '1 shallot, thinly sliced', '3/4 pound tatsoi or baby spinach (about 12 cups packed)']

Farro Salad with Peas, Asparagus, and Feta

['1 1/2 cups semi-pearled farro', '12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths', '1 8-ounce package sugar snap peas', '12 ounces grape tomatoes, halved', '1/2 cup chopped red onion', '6 tablespoons chopped fresh dill', '1/2 cup olive oil', '1/4 cup Sherry wine vinegar', '1 7-ounce package feta cheese, crumbled']

Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl. Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.

farro-salad-with-peas-asparagus-and-feta-232262

['1 1/2 cups semi-pearled farro', '12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths', '1 8-ounce package sugar snap peas', '12 ounces grape tomatoes, halved', '1/2 cup chopped red onion', '6 tablespoons chopped fresh dill', '1/2 cup olive oil', '1/4 cup Sherry wine vinegar', '1 7-ounce package feta cheese', 'crumbled']

Caesar Salad with Homemade Croutons and Balsamic Dressing

['1/2 cup olive oil, divided', '3 large garlic cloves, crushed, divided', '1/2 teaspoon coarse kosher salt', '1 15-ounce loaf country-style white bread, crust removed, cut into cubes', '1/3 cup freshly grated Parmesan cheese', '1/4 cup mayonnaise', '2 anchovy fillets', '1 1/2 tablespoons balsamic vinegar', '1 1/2 tablespoons fresh lemon juice', '1/2 tablespoon Dijon mustard', '1/2 teaspoon Worcestershire sauce', '1 very large head of romaine lettuce, torn into bite-size pieces']

Preheat oven to 350°F. Whisk 1/4 cup oil, 2 garlic cloves, and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to baking sheet. Bake croutons until golden brown, about 12 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.) Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining 1/4 cup oil, and 1 garlic clove in blender; puree until smooth. Season dressing to taste with salt and pepper. Place lettuce and croutons in large bowl. Toss with enough dressing to coat. Serve with any remaining dressing.

caesar-salad-with-homemade-croutons-and-balsamic-dressing-232261

['1/2 cup olive oil, divided', '3 large garlic cloves, crushed, divided', '1/2 teaspoon coarse kosher salt', '1 15-ounce loaf country-style white bread, crust removed, cut into cubes', '1/3 cup freshly grated Parmesan cheese', '1/4 cup mayonnaise', '2 anchovy fillets', '1 1/2 tablespoons balsamic vinegar', '1 1/2 tablespoons fresh lemon juice', '1/2 tablespoon Dijon mustard', '1/2 teaspoon Worcestershire sauce', '1 very large head of romaine lettuce', 'torn into bite-size pieces']

Speedy Gazpacho

['1 English hothouse cucumber (about 12 ounces), peeled, cut into large chunks', '1 large red bell pepper (about 8 ounces), halved, seeded, cut into chunks', '2 cups (or more) bottled tomato juice', '1 14 1/2-ounce can diced tomatoes in juice', '1 12 1/2-ounce container refrigerated fire-roasted tomato salsa', '1 cup roasted red peppers from jar', '1/2 cup coarsely chopped fresh cilantro', '2 tablespoons red wine vinegar']

Working in 2 batches and using on/off turns, finely chop cucumber and bell pepper in processor. Add 2 cups tomato juice and remaining ingredients; blend to coarse puree. Season to taste with salt. Transfer to bowl. Cover and chill 2 hours for flavors to develop. Mix in more tomato juice by 1/4 cupfuls if too spicy.

speedy-gazpacho-232260

['1 English hothouse cucumber (about 12 ounces), peeled, cut into large chunks', '1 large red bell pepper (about 8 ounces), halved, seeded, cut into chunks', '2 cups (or more) bottled tomato juice', '1 14 1/2-ounce can diced tomatoes in juice', '1 12 1/2-ounce container refrigerated fire-roasted tomato salsa', '1 cup roasted red peppers from jar', '1/2 cup coarsely chopped fresh cilantro', '2 tablespoons red wine vinegar']

Roast Chicken Noodle Soup with Chrysanthemum

['3 whole star anise', '3 cups water', '1 2-inch piece fresh ginger, peeled, sliced into thin rounds', '6 cups low-salt chicken broth', '2 tablespoons soy sauce', '2 teaspoons sugar', '3 tablespoons vegetable oil', '3 garlic cloves, thinly sliced', '2 bunches chrysanthemum, bottoms trimmed, upper stems and leaves cut into 2-inch strips (about 5 cups)', '1 14-ounce package thin fresh or dried Chinese egg noodles', '2 1/2 cups 1/2-inch cubes skinned and boned freshly roasted or purchased roast chicken (about 2/3 pound)', '1/4 large onion, sliced paper-thin', '3 red Thai bird chiles or 1 large red jalapeño chile, sliced into thin rounds']

Stir star anise in heavy large saucepan over medium heat until slightly darker, wrinkled-looking, and fragrant, about 8 minutes. Add 3 cups water and ginger; simmer 15 minutes. Add broth, soy sauce, and sugar; simmer 15 minutes. Season to taste with salt and pepper. Stir oil and garlic in small skillet over low heat until garlic is crisp and golden, about 8 minutes. Set garlic oil aside. Blanch chrysanthemum in large pot of boiling salted water until just wilted, about 5 seconds. Using strainer, transfer greens to colander. Rinse with cold water and drain. Return water in pot to boil. Add noodles and cook until just tender but still firm to bite, stirring often, about 3 minutes. Drain; transfer to large bowl. Let stand 2 minutes. Mix in 1 tablespoon garlic oil. Using kitchen shears, cut noodles crosswise in several places. Heat chicken in microwave in 10-second intervals at low setting until warmed through. Divide noodles among 4 soup bowls; top each with 1/4 of chrysanthemum, chicken, and onion. Ladle 2 cups broth mixture into each bowl. Drizzle with some garlic oil. Serve, passing red chiles separately.

roast-chicken-noodle-soup-with-chrysanthemum-232259

['3 whole star anise', '3 cups water', '1 2-inch piece fresh ginger, peeled, sliced into thin rounds', '6 cups low-salt chicken broth', '2 tablespoons soy sauce', '2 teaspoons sugar', '3 tablespoons vegetable oil', '3 garlic cloves, thinly sliced', '2 bunches chrysanthemum, bottoms trimmed, upper stems and leaves cut into 2-inch strips (about 5 cups)', '1 14-ounce package thin fresh or dried Chinese egg noodles', '2 1/2 cups 1/2-inch cubes skinned and boned freshly roasted or purchased roast chicken (about 2/3 pound)', '1/4 large onion, sliced paper-thin', '3 red Thai bird chiles or 1 large red jalapeño chile', 'sliced into thin rounds']

Summer Steak Salad with Ginger-Lime Dressing

['3 tablespoons fish sauce*', '2 tablespoons sugar', '2 tablespoons fresh lime juice', '2 tablespoons water', '1 tablespoon minced peeled fresh ginger', '2 garlic cloves, minced', '1 teaspoon minced red jalapeño chile', '2 tablespoons oyster sauce*', '1 tablespoon medium-dry Sherry', '2 teaspoons tamari soy sauce*', '2 garlic cloves, minced', '1 teaspoon (packed) brown sugar', '1 1/4 pounds New York steak, trimmed, cut into 2/3-inch cubes', '2 bunches watercress, bottom 2 inches discarded, cut into 1-inch lengths', '3 cups mizuna leaves, torn in half if very large (about 1 1/2 ounces)', '2 cups (lightly packed) torn Bibb lettuce leaves (about 6 large)', '1 cup Thai basil leaves, cut into 1/2-inch-wide strips', '1/2 12-ounce English hothouse cucumber, halved lengthwise, sliced very thinly on diagonal', '12 cherry tomatoes', '2 tablespoons vegetable oil', '1/2 medium-size red onion, cut into thin wedges', '2 shallots, sliced into thin rounds', '1/4 medium pineapple, peeled, cored, halved lengthwise, cut crosswise into 1/3-inch-thick slices']

Whisk all ingredients in small bowl to blend. Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally. Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter. Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.

summer-steak-salad-with-ginger-lime-dressing-232257

['3 tablespoons fish sauce*', '2 tablespoons sugar', '2 tablespoons fresh lime juice', '2 tablespoons water', '1 tablespoon minced peeled fresh ginger', '2 garlic cloves, minced', '1 teaspoon minced red jalapeño chile', '2 tablespoons oyster sauce*', '1 tablespoon medium-dry Sherry', '2 teaspoons tamari soy sauce*', '2 garlic cloves, minced', '1 teaspoon (packed) brown sugar', '1 1/4 pounds New York steak, trimmed, cut into 2/3-inch cubes', '2 bunches watercress, bottom 2 inches discarded, cut into 1-inch lengths', '3 cups mizuna leaves, torn in half if very large (about 1 1/2 ounces)', '2 cups (lightly packed) torn Bibb lettuce leaves (about 6 large)', '1 cup Thai basil leaves, cut into 1/2-inch-wide strips', '1/2 12-ounce English hothouse cucumber, halved lengthwise, sliced very thinly on diagonal', '12 cherry tomatoes', '2 tablespoons vegetable oil', '1/2 medium-size red onion, cut into thin wedges', '2 shallots, sliced into thin rounds', '1/4 medium pineapple', 'peeled', 'cored', 'halved lengthwise', 'cut crosswise into 1/3-inch-thick slices']

Dan Barber's Pork Belly

['1/2 pork belly (approximately 6 lbs)', '2 cups cure mix', '2 quarts rich chicken stock (water can be substituted)']

Rub the pork belly with the dry cure and refrigerate for 3 days. On day 3, rinse the pork belly and place in a casserole pan as close to the size of the belly as possible. Preheat the oven to 200°F. Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours. Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.

dan-barbers-pork-belly-232205

['1/2 pork belly (approximately 6 lbs)', '2 cups cure mix', '2 quarts rich chicken stock (water can be substituted)']

Manhattan

['2 ounces rye or bourbon whiskey', '1 ounce sweet vermouth', '2 dashes Angostura or orange bitters', 'Maraschino cherry for garnish']

In mixing glass or cocktail shaker filled with ice, combine whiskey, vermouth, and bitters. Stir well, about 20 seconds, then strain into cocktail glass. Garnish with cherry and serve.

manhattan-232198

['2 ounces rye or bourbon whiskey', '1 ounce sweet vermouth', '2 dashes Angostura or orange bitters', 'Maraschino cherry for garnish']

Jalapeño Cheeseburgers with Bacon and Grilled Onions

['1 cup mayonnaise', '1 cup sour cream', '1/2 cup chopped fresh cilantro', '6 tablespoons fresh lime juice', '4 green onions, finely chopped', '2 tablespoons minced seeded jalapeño chile', '1/2 teaspoon cayenne pepper', '2 pounds ground beef', '1 small onion, chopped (about 1 1/4 cups)', '1/4 cup chopped fresh parsley', '2 tablespoons Worcestershire sauce', '1 tablespoon chopped seeded jalapeño chile', '1 teaspoon salt', '1 teaspoon ground black pepper', '1/4 teaspoon cayenne pepper', '1/3 cup light corn syrup', '2 tablespoons Worcestershire sauce', '2 tablespoons ketchup', '1 teaspoon instant coffee crystals', '2 teaspoons (packed) golden brown sugar', '3 tablespoons butter', '16 bacon slices', 'Nonstick vegetable oil spray', '8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally', '8 lettuce leaves', '2 cups coarsely shredded sharp white cheddar cheese', 'Assorted additional toppings (such as tomato and grilled onion slices)']

Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper. Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day. Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper. Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain. Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.

jalapeno-cheeseburgers-with-bacon-and-grilled-onions-232193

['1 cup mayonnaise', '1 cup sour cream', '1/2 cup chopped fresh cilantro', '6 tablespoons fresh lime juice', '4 green onions, finely chopped', '2 tablespoons minced seeded jalapeño chile', '1/2 teaspoon cayenne pepper', '2 pounds ground beef', '1 small onion, chopped (about 1 1/4 cups)', '1/4 cup chopped fresh parsley', '2 tablespoons Worcestershire sauce', '1 tablespoon chopped seeded jalapeño chile', '1 teaspoon salt', '1 teaspoon ground black pepper', '1/4 teaspoon cayenne pepper', '1/3 cup light corn syrup', '2 tablespoons Worcestershire sauce', '2 tablespoons ketchup', '1 teaspoon instant coffee crystals', '2 teaspoons (packed) golden brown sugar', '3 tablespoons butter', '16 bacon slices', 'Nonstick vegetable oil spray', '8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally', '8 lettuce leaves', '2 cups coarsely shredded sharp white cheddar cheese', 'Assorted additional toppings (such as tomato and grilled onion slices)']

The Ultimate Hamburger

['1 1/4 pounds ground chuck', '1 1/4 pounds ground sirloin', 'Coarse salt (kosher or sea) and freshly ground black pepper', 'N/A freshly ground black pepper', '1/2 medium-size onion, cut into 8 thin wedges', '16 slices sandwich bread', '3 tablespoons butter, melted (optional)', '1 large or 2 medium-size gorgeous, luscious, ripe red tomatoes, thinly sliced', '8 Boston lettuce leaves or iceberg lettuce slices', 'Cheese Sauce (optional)']

1. Set up the grill for direct grilling and preheat to high. 2. Place the chuck and sirloin in a large mixing bowl and mix with a wooden spoon, or mix the meat in a stand mixer fitted with a dough hook. If possible, avoid mixing the meat with your hands so your fingers don't warm it. 3. Wet your hands with cold water and divide the meat into 8 equal portions. Working quickly and with a light touch, pat each portion into a 1/2-inch-thick squarish patty. Generously season each patty on both sides with salt and pepper. Press an onion wedge into one side of each patty so that it's flush with the meat. 4. Lightly brush the bread slices with the butter, if using. Arrange the tomatoes and lettuce leaves on an attractive serving platter. 5. When ready to cook, brush and oil the grill grate. Place the burgers on the hot grate, onion side down. Grill the burgers until cooked to taste, 3 to 4 minutes per side for medium-rare. To test for doneness, insert an instant-read meat thermometer through the side of a burger into the center. The internal temperature should be about 145°F for medium-rare or, if using commercial ground beef, cook it to at least medium, 160°F. 6. Meanwhile, place the bread slices on the hot grate and grill until lightly toasted, 1 to 2 minutes per side. 7. To serve, place a lettuce leaf on top of a slice of toast. Top with a burger, tomato slice, and Cheese Sauce , if using. Slap a piece of toast on top and serve at once.

the-ultimate-hamburger-232191

['1 1/4 pounds ground chuck', '1 1/4 pounds ground sirloin', 'Coarse salt (kosher or sea) and freshly ground black pepper', 'N/A freshly ground black pepper', '1/2 medium-size onion, cut into 8 thin wedges', '16 slices sandwich bread', '3 tablespoons butter, melted (optional)', '1 large or 2 medium-size gorgeous, luscious, ripe red tomatoes, thinly sliced', '8 Boston lettuce leaves or iceberg lettuce slices', 'Cheese Sauce (optional)']

Pickled Napa Cabbage, Carrots, and Snow Peas

['1/2 cup rice vinegar (not seasoned)', '1/4 cup plus 2 tablespoons sugar', '1 tablespoon finely chopped peeled fresh ginger', '2 teaspoons salt', '1/2 teaspoons finely chopped garlic', '3 whole cloves', '5 medium carrots, cut into 3- by 1/8-inch matchsticks', '3/4 lb snow peas, trimmed and strings discarded', '1 1/4 lb Napa cabbage, leaves halved lengthwise, then cut crosswise into 1/4-inch strips', '2 tablespoons thinly sliced seeded fresh mild red chile, such as red jalapeño']

Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 30 minutes. Discard cloves. While pickling liquid steeps, blanch carrots in a 6- to 8-quart pot of boiling salted water 30 seconds, then transfer with a large slotted spoon to a bowl of ice and cold water to stop cooking. Lift out carrots with slotted spoon and drain in a colander. Transfer to paper towels and pat dry. Blanch snow peas in same pot of boiling water 30 seconds, then transfer to ice water, drain, and pat dry in same manner. Cut each snow pea lengthwise into 4 strips. Blanch cabbage in same pot of boiling water 5 seconds, then transfer to ice water, drain, and pat dry. Just before serving, toss vegetables with pickling liquid and chile in a large bowl.

pickled-napa-cabbage-carrots-and-snow-peas-232190

['1/2 cup rice vinegar (not seasoned)', '1/4 cup plus 2 tablespoons sugar', '1 tablespoon finely chopped peeled fresh ginger', '2 teaspoons salt', '1/2 teaspoons finely chopped garlic', '3 whole cloves', '5 medium carrots, cut into 3- by 1/8-inch matchsticks', '3/4 lb snow peas, trimmed and strings discarded', '1 1/4 lb Napa cabbage, leaves halved lengthwise, then cut crosswise into 1/4-inch strips', '2 tablespoons thinly sliced seeded fresh mild red chile', 'such as red jalapeño']

Bloody Mary Aspic

['1/2 cup coarsely chopped shallots', '3 celery ribs, coarsely chopped', '2 tablespoons olive oil', '5 lb plum tomatoes, cored, quartered, and puréed in a blender', '2 tablespoons sugar', '13/4 teaspoons salt', '3/4 teaspoon black pepper', '1/2 teaspoon ground celery seeds', '2 teaspoons Worcestershire sauce', '1/4 cup fresh lemon juice', '1/4 cup vodka', '2 tablespoons gelatin (from three 1/4-oz envelopes)', 'Vegetable oil for greasing pan', 'a double layer of rinsed and squeezed cheesecloth']

Cook shallots and celery in olive oil in a 4-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add puréed tomatoes, sugar, salt, pepper, and celery seeds and simmer, partially covered, stirring occasionally, 25 minutes. Pour tomato mixture through a sieve lined with dampened cheesecloth into a clean 3-quart saucepan, pressing hard on solids to extract as much liquid as possible. Discard solids. Bring tomato broth just to a boil, then remove from heat and stir in Worcestershire sauce. While tomato broth comes to a boil, stir together lemon juice and vodka in a small bowl. Sprinkle gelatin over vodka mixture. (Spoon vodka mixture over any powdered gelatin remaining on top.) Let stand until softened, about 5 minutes. Lightly oil a 1 1/2- to 2-quart nonreactive shallow baking pan (2 inches deep). Add gelatin mixture to hot tomato broth, stirring until gelatin is dissolved. Pour into baking pan and chill, uncovered, until firm, at least 6 hours. To unmold aspic, run a small sharp knife around edge, then dip baking pan into a larger pan of warm water, 15 to 20 seconds. Put a cutting board over baking pan, then carefully invert aspic onto board and cut into 1/2-inch cubes.

bloody-mary-aspic-232186

['1/2 cup coarsely chopped shallots', '3 celery ribs, coarsely chopped', '2 tablespoons olive oil', '5 lb plum tomatoes, cored, quartered, and puréed in a blender', '2 tablespoons sugar', '13/4 teaspoons salt', '3/4 teaspoon black pepper', '1/2 teaspoon ground celery seeds', '2 teaspoons Worcestershire sauce', '1/4 cup fresh lemon juice', '1/4 cup vodka', '2 tablespoons gelatin (from three 1/4-oz envelopes)', 'Vegetable oil for greasing pan', 'a double layer of rinsed and squeezed cheesecloth']

Black Forest Shooter

['2 teaspoons chilled white crème de cacao', '2 teaspoons chilled Balaton or Morello cherry juice', '2 teaspoons chilled heavy cream', '1 (1-oz) piece chocolate (not unsweetened) for shaving', 'a 2-oz shot glass']

Put crème de cacao in shot glass. Hold a regular teaspoon (not a measuring spoon) upside down over liqueur (spoon should be at a diagonal, with only the tip touching the liqueur), then gently pour cherry juice over curved part of spoon to float it on top of crème de cacao. Using a clean, dry teaspoon, gently pour cream into glass in same manner, creating a third layer. Shave some chocolate over cream using a vegetable peeler.

black-forest-shooter-232185

['2 teaspoons chilled white crème de cacao', '2 teaspoons chilled Balaton or Morello cherry juice', '2 teaspoons chilled heavy cream', '1 (1-oz) piece chocolate (not unsweetened) for shaving', 'a 2-oz shot glass']

Pomegranate Manhattan

['1 1/2 oz (3 tablespoons) bourbon or blended whiskey', '1 1/2 oz (3 tablespoons) pure pomegranate juice such as POM Wonderful', '1/2 teaspoon superfine granulated sugar', '2 dashes Angostura bitters', 'Garnish: fresh pomegranate seeds or a maraschino cherry']

Fill a cocktail shaker halfway with ice cubes, then add all drink ingredients and shake well to dissolve sugar. Strain into a Martini glass.

pomegranate-manhattan-232184

['1 1/2 oz (3 tablespoons) bourbon or blended whiskey', '1 1/2 oz (3 tablespoons) pure pomegranate juice such as POM Wonderful', '1/2 teaspoon superfine granulated sugar', '2 dashes Angostura bitters', 'Garnish: fresh pomegranate seeds or a maraschino cherry']

Black-Currant Diablo

['1 1/2 oz (3 tablespoons) black-currant nectar (preferably Looza brand)', '1 oz (2 tablespoons) tequila', '1 teaspoon fresh lime juice', '1 lime twist (strip of zest)', '1 to 1 1/2 oz (2 to 3 tablespoons) ginger ale']

Fill an 8-ounce tall glass with ice cubes, then add nectar, tequila, lime juice, and lime twist and stir. Top off with ginger ale and stir to combine.

black-currant-diablo-232183

['1 1/2 oz (3 tablespoons) black-currant nectar (preferably Looza brand)', '1 oz (2 tablespoons) tequila', '1 teaspoon fresh lime juice', '1 lime twist (strip of zest)', '1 to 1 1/2 oz (2 to 3 tablespoons) ginger ale']

Passion-Fruit Caipirinha

['1/4 fresh lime, cut into 4 pieces', '2 teaspoons superfine granulated sugar', '3 oz (6 tablespoons) pure passion-fruit juice (preferably Looza brand)', '1 1/2 oz (3 tablespoons) cachaça']

Add lime wedges and sugar to an 8-ounce short glass and muddle by pounding and pressing with a wooden spoon until sugar is dissolved. Fill glass with ice and add passion-fruit juice and cachaça, then stir well.

passion-fruit-caipirinha-232182

['1/4 fresh lime, cut into 4 pieces', '2 teaspoons superfine granulated sugar', '3 oz (6 tablespoons) pure passion-fruit juice (preferably Looza brand)', '1 1/2 oz (3 tablespoons) cachaça']

Passion-Fruit Meringue Tart

['6 large eggs', '1 cup sugar', '1 tablespoon cornstarch', '1/8 teaspoon salt', '2/3 cup thawed unsweetened passion-fruit (maracuyá) purée* such as Goya brand', '1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes', '1 1/3 cups all-purpose flour plus additional for dusting', '2 tablespoons sugar', '1/4 teaspoon salt', '1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes', '1 large egg yolk', '1 1/2 tablespoons ice water plus additional if necessary', '4 large egg whites at room temperature 30 minutes', '1/8 teaspoon salt', '3/4 cup sugar', '1/4 cup water', 'a pastry or bench scraper; a 9- to 9 1/2-inch fluted round tart pan with removable bottom; pie weights or raw rice; a candy thermometer; a pastry brush; a small blowtorch']

Whisk together eggs, sugar, cornstarch, and salt in a bowl until smooth. Heat passion-fruit purée in a 1 1/2- to 2-quart heavy saucepan over moderate heat until heated through, then add hot purée to egg mixture in a slow stream, whisking until combined. Return to saucepan. Whisk in butter, 1 cube at a time, over moderate heat and cook, whisking frequently, until mixture is thickened and just comes to a boil, about 6 minutes. Cook, whisking constantly, 2 minutes more. Force curd through a fine-mesh sieve into a bowl and chill, its surface covered with wax paper, at least 8 hours. Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk and water with a fork and stir into flour mixture (or pulse) until combined well. Squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, to dough, stirring (or pulsing) until just combined. (Do not overwork, or pastry will be tough.) Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, until firm, at least 1 hour. Bring dough to cool room temperature before rolling out, about 30 minutes. Lightly dust dough with flour and roll out between 2 sheets of wax paper into a 12-inch round. Fit dough into tart pan (discard paper), pressing with floured fingers onto bottom and up side of pan. Trim overhang to 1/2 inch and fold inside, pressing against rim of pan, then chill shell 30 minutes. Put oven rack in middle position and preheat oven to 350°F. Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 20 minutes. Remove foil and weights and bake shell until bottom and side are golden, 20 to 25 minutes more. Cool completely in pan on a rack. Remove side of pan. Combine whites and salt in a bowl. Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Put thermometer facedown into sugar syrup, resting other end against rim of saucepan, and continue to boil (but do not stir), brushing any sugar crystals down side of pan with pastry brush dipped in water. When syrup reaches about 235°F, beat egg whites with salt at medium-high speed until they just hold soft peaks. When syrup reaches 238 to 242°F, immediately remove syrup from heat and pour in a slow, thin stream down side of bowl into whites (avoid beaters), beating at high speed until meringue is cool to the touch, about 10 minutes in a stand mixer or 15 with a handheld. Transfer shell to a cake plate. Spoon curd into shell and spread evenly. Dollop meringue on top of curd, then spread to edge of crust. Draw meringue up into peaks with a rubber spatula. Move blowtorch flame evenly back and forth over meringue peaks, holding flame 1 to 2 inches from meringue to avoid burning, until lightly browned in spots. *Available at Latino markets and some supermarkets.

passion-fruit-meringue-tart-232181

['6 large eggs', '1 cup sugar', '1 tablespoon cornstarch', '1/8 teaspoon salt', '2/3 cup thawed unsweetened passion-fruit (maracuyá) purée* such as Goya brand', '1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes', '1 1/3 cups all-purpose flour plus additional for dusting', '2 tablespoons sugar', '1/4 teaspoon salt', '1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes', '1 large egg yolk', '1 1/2 tablespoons ice water plus additional if necessary', '4 large egg whites at room temperature 30 minutes', '1/8 teaspoon salt', '3/4 cup sugar', '1/4 cup water', 'a pastry or bench scraper; a 9- to 9 1/2-inch fluted round tart pan with removable bottom; pie weights or raw rice; a candy thermometer; a pastry brush; a small blowtorch']

Grilled Coconut Poundcake Sundaes With Tropical Fruit

['1/2 cup packed light brown sugar', '1/4 cup fresh lemon juice', '1/4 cup water', '4 (1/8-inch-thick) slices fresh ginger, smashed', '1/2 pineapple, trimmed, peeled, and halved lengthwise', '8 (1/2-inch-thick) slices coconut pound cake', '2 pt premium ice cream (vanilla, banana, or mango)', '2 mangoes, peeled, pitted, and cut lengthwise into 1/4-inch pieces']

Bring brown sugar, lemon juice, water, and ginger to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl and cool to room temperature, about 15 minutes. 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.) While grill heats, cut core from pineapple and discard. Cut each piece of pineapple lengthwise into 8 wedges, then halve each wedge diagonally (use caution; peeled pineapple is slippery). Grill pound cake, covered only if using a gas grill, on lightly oiled grill rack, turning over once with a metal spatula, until grill marks appear, about 1 1/2 minutes total. Divide coconut pound cake among 8 shallow bowls, then top each slice with a generous scoop of ice cream and some pineapple and mango. Drizzle each serving with 1 1/2 tablespoons lemon ginger syrup.

grilled-coconut-pound-cake-sundaes-with-tropical-fruit-232180

['1/2 cup packed light brown sugar', '1/4 cup fresh lemon juice', '1/4 cup water', '4 (1/8-inch-thick) slices fresh ginger, smashed', '1/2 pineapple, trimmed, peeled, and halved lengthwise', '8 (1/2-inch-thick) slices coconut pound cake', '2 pt premium ice cream (vanilla, banana, or mango)', '2 mangoes', 'peeled', 'pitted', 'and cut lengthwise into 1/4-inch pieces']

Strawberry Shortcake

['2 1/2 lb strawberries, trimmed and quartered (7 1/2 cups)', '1/3 to 1/2 cup granulated sugar, or to taste', '1 cup chilled heavy cream', '1/4 cup sour cream', '1 1/2 to 2 tablespoons confectioners sugar', '1/2 teaspoon vanilla', '6buttermilk biscuits', 'a potato masher']

Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes. Gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp. Let stand at room temperature, stirring occasionally, 45 minutes to 1 hour. Beat together heavy cream, sour cream, confectioners sugar (to taste), and vanilla in a bowl with an electric mixer at medium-high speed until it holds a soft shape (not stiff). Split biscuits horizontally with a fork and arrange 2 halves, split sides up, on each of 6 plates. Top with strawberries and juices, then with whipped cream.

strawberry-shortcake-232179

['2 1/2 lb strawberries, trimmed and quartered (7 1/2 cups)', '1/3 to 1/2 cup granulated sugar, or to taste', '1 cup chilled heavy cream', '1/4 cup sour cream', '1 1/2 to 2 tablespoons confectioners sugar', '1/2 teaspoon vanilla', '6buttermilk biscuits', 'a potato masher']

Rhubarb Sorbet with Vanilla Rhubarb Compote

['2 lb rhubarb stalks, trimmed and cut into 1-inch-long pieces (about 7 cups)', '1 2/3 cups sugar', '2 tablespoons light corn syrup', '3/4 cup sugar', '1/2 lb rhubarb stalks, trimmed and cut diagonally into 1/4-inch-thick slices (about 1 cup)', '2 drops vanilla', 'an ice cream maker']

Toss together rhubarb, sugar, and corn syrup in a 3 1/2- to 4-quart heavy saucepan and let stand, stirring occasionally, 30 minutes (to macerate). Cook mixture over low heat, stirring frequently, until rhubarb has released about 2 cups liquid, 10 to 15 minutes. Increase heat and simmer, stirring frequently, until rhubarb is very tender, 12 to 15 minutes. 3Purée mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Transfer purée to a bowl, then set bowl in a larger bowl of ice and cold water and stir occasionally until cold, 10 to 15 minutes. Freeze purée in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour. Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved. Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb). Cool mixture to room temperature, gently stirring once or twice, about 30 minutes. Chill, covered, until ready to use. Let sorbet soften at room temperature 5 minutes, then serve with compote.

rhubarb-sorbet-with-vanilla-rhubarb-compote-232178

['2 lb rhubarb stalks, trimmed and cut into 1-inch-long pieces (about 7 cups)', '1 2/3 cups sugar', '2 tablespoons light corn syrup', '3/4 cup sugar', '1/2 lb rhubarb stalks, trimmed and cut diagonally into 1/4-inch-thick slices (about 1 cup)', '2 drops vanilla', 'an ice cream maker']

Coconut Pound Cake

['2 cups all-purpose flour plus additional for dusting', '1 teaspoon baking powder', '1/2 teaspoon salt', '2 sticks (1 cup) unsalted butter, softened', '1 1/2 cups sugar', '4 large eggs', '1 teaspoon vanilla extract', '1/2 teaspoon coconut extract', '1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled']

Put oven rack in middle position and preheat oven to 325°F. Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour. Whisk together flour (2 cups), baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula. Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours. Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.

coconut-pound-cake-232175

['2 cups all-purpose flour plus additional for dusting', '1 teaspoon baking powder', '1/2 teaspoon salt', '2 sticks (1 cup) unsalted butter, softened', '1 1/2 cups sugar', '4 large eggs', '1 teaspoon vanilla extract', '1/2 teaspoon coconut extract', '1 1/2 cups sweetened flaked coconut (6 oz)', 'toasted and cooled']

Jasmine Rice with Peanuts and Scallions

['2 cups jasmine rice (13 oz)', '2 cups water', '1 cup reduced-sodium chicken broth', '1/2 cup salted roasted peanuts (2 1/2 oz), finely chopped', '2/3 cup thinly sliced scallion greens']

Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve. Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens.

jasmine-rice-with-peanuts-and-scallions-232172

['2 cups jasmine rice (13 oz)', '2 cups water', '1 cup reduced-sodium chicken broth', '1/2 cup salted roasted peanuts (2 1/2 oz), finely chopped', '2/3 cup thinly sliced scallion greens']

Peas and Bacon with Dill

['4 thick bacon slices, cut crosswise into 1/4-inch pieces', '1 small onion, chopped', '2 (10-oz) packages frozen baby peas, not thawed', '1/2 cup water', '1 teaspoon salt', '1/8 teaspoon black pepper', '2 tablespoons chopped fresh dill', '1 tablespoon unsalted butter']

Cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until browned, about 5 minutes. Spoon off all but 2 tablespoons fat from skillet (but leave bacon in skillet), then add onion and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. Add peas, water, salt, pepper, and 1 tablespoon dill and cook, covered, stirring occasionally, until peas are tender, 5 to 8 minutes. Stir in butter and remaining tablespoon dill.

peas-and-bacon-with-dill-232171

['4 thick bacon slices, cut crosswise into 1/4-inch pieces', '1 small onion, chopped', '2 (10-oz) packages frozen baby peas, not thawed', '1/2 cup water', '1 teaspoon salt', '1/8 teaspoon black pepper', '2 tablespoons chopped fresh dill', '1 tablespoon unsalted butter']

Belgian Buttermilk Waffles with Glazed Bananas

['2 cups all-purpose flour', '2 tablespoons sugar', '2 teaspoons baking powder', '1 teaspoon baking soda', '3/4 teaspoon salt', '2 cups well-shaken buttermilk', '3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature', '2 large eggs', 'Vegetable oil for waffle iron', '2 tablespoons unsalted butter', '2 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices', '1 1/4 cups pure maple syrup', 'Accompaniment: sour cream or whipped cream', 'a waffle iron (preferably Belgian-style)']

Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined. Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner. While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet. Spoon bananas over waffles, then drizzle with warm syrup before serving.

belgian-buttermilk-waffles-with-glazed-bananas-232170

['2 cups all-purpose flour', '2 tablespoons sugar', '2 teaspoons baking powder', '1 teaspoon baking soda', '3/4 teaspoon salt', '2 cups well-shaken buttermilk', '3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature', '2 large eggs', 'Vegetable oil for waffle iron', '2 tablespoons unsalted butter', '2 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices', '1 1/4 cups pure maple syrup', 'Accompaniment: sour cream or whipped cream', 'a waffle iron (preferably Belgian-style)']

Grilled T-Bone Steaks

['2 (1 1/2-inch-thick) T-bone steaks (3 pounds total), flaps cut off if necessary, at room temperature 30 minutes', '1 1/2 to 2 teaspoons fine sea salt', '1 teaspoon coarsely ground black pepper', 'an instant-read thermometer']

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.) Pat steaks dry and sprinkle all over with sea salt and pepper. Grill steaks on lightly oiled grill rack, covered only if using a gas grill, turning over once, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120°F for rare, 9 to 11 minutes. Transfer steaks to a cutting board and let stand, uncovered, 10 minutes before slicing. (Internal temperature will rise to 125-128°F while steaks stand.)

grilled-t-bone-steaks-232163

['2 (1 1/2-inch-thick) T-bone steaks (3 pounds total), flaps cut off if necessary, at room temperature 30 minutes', '1 1/2 to 2 teaspoons fine sea salt', '1 teaspoon coarsely ground black pepper', 'an instant-read thermometer']

Grilled Italian Sausage with Warm Pepper and Onion Salad

['3 mixed large bell peppers, trimmed and quartered lengthwise', '1 large red onion, quartered lengthwise and separated into layers', '3 tablespoons extra-virgin olive oil', '1 1/2 tablespoons red-wine vinegar', '1/2 teaspoon dried oregano, crumbled', '1/2 teaspoon salt', '1/8 teaspoon black pepper', '1 lb luganega or other fresh Italian sausage', 'a perforated grill sheet; 2 (10- to 12-inch-long) wooden or metal skewers']

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.) Toss peppers and onion with 1 tablespoon oil. Grill on lightly oiled grill sheet set directly on grill rack, with grill covered only if using a gas grill, turning occasionally, until slightly softened and charred, 9 to 15 minutes (onion will cook faster), transferring to a bowl as cooked. Add vinegar, oregano, salt, pepper, and remaining 2 tablespoons oil to peppers and onion, tossing to coat. Let stand 10 minutes to allow flavors to develop. While vegetables stand, run skewers crisscrossed horizontally through sausage coil, securing ends. Grill directly over medium-hot charcoal (moderate heat for gas) on lightly oiled grill rack, covered only if using a gas grill, turning over once, until cooked through, 10 to 12 minutes total. (Thicker sausage may take longer.) Transfer vegetables to a platter and top with sausage.

grilled-italian-sausage-with-warm-pepper-and-onion-salad-232162

['3 mixed large bell peppers, trimmed and quartered lengthwise', '1 large red onion, quartered lengthwise and separated into layers', '3 tablespoons extra-virgin olive oil', '1 1/2 tablespoons red-wine vinegar', '1/2 teaspoon dried oregano, crumbled', '1/2 teaspoon salt', '1/8 teaspoon black pepper', '1 lb luganega or other fresh Italian sausage', 'a perforated grill sheet; 2 (10- to 12-inch-long) wooden or metal skewers']

Broiled Salmon with Citrus Yogurt Sauce

['1 (3-lb) piece salmon fillet with skin (1 inch thick at thickest part; preferably center cut)', '3/8 teaspoon salt', '1/4 teaspoon black pepper', "1 cup low-fat plain Greek yogurt or plain whole-milk yogurt (see cooks' note, below)", '2 tablespoons extra-virgin olive oil', '2 tablespoons water', '1 teaspoon finely grated fresh lime zest', '1 tablespoon fresh lime juice', '1/2 teaspoon finely grated fresh orange zest', '1 teaspoon fresh orange juice', '3/4 teaspoon salt', '1/4 to 1/2 teaspoon mild honey (to taste)', 'Accompaniment: lime wedges', 'pliers (preferably needlenose)']

Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil. Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4 inches from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more. While salmon broils, whisk together all sauce ingredients in a bowl until combined. Serve salmon with sauce.

broiled-salmon-with-citrus-yogurt-sauce-232161

['1 (3-lb) piece salmon fillet with skin (1 inch thick at thickest part; preferably center cut)', '3/8 teaspoon salt', '1/4 teaspoon black pepper', '"1 cup low-fat plain Greek yogurt or plain whole-milk yogurt (see cooks note, below)", 2 tablespoons extra-virgin olive oil', '2 tablespoons water', '1 teaspoon finely grated fresh lime zest', '1 tablespoon fresh lime juice', '1/2 teaspoon finely grated fresh orange zest', '1 teaspoon fresh orange juice', '3/4 teaspoon salt', '1/4 to 1/2 teaspoon mild honey (to taste)', 'Accompaniment: lime wedges', 'pliers (preferably needlenose)']

Vietnamese Caramelized Grilled Pork

['6 (1/4-inch-thick) boneless pork loin chops', '1/3 cup sugar', '1/4 cup finely chopped shallots (about 2)', '1 tablespoon fresh lime juice', '1 tablespoon Asian fish sauce', '1/2 teaspoon salt']

Pound chops between 2 large sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until less than 1/8 inch thick. Make several small 1/4-inch-deep slits around edge of each chop to prevent curling, then halve chops lengthwise and transfer to a bowl. Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a golden caramel. Add shallots, lime juice, fish sauce, and salt (caramel will harden) and cook, stirring constantly, until caramel is dissolved and shallots are softened, about 2 minutes. Pour sauce over pork and toss until well coated. Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill pork in batches, turning over once, until just cooked through, about 1 minute per side. (Discard any remaining caramel sauce.)

vietnamese-caramelized-grilled-pork-232160

['6 (1/4-inch-thick) boneless pork loin chops', '1/3 cup sugar', '1/4 cup finely chopped shallots (about 2)', '1 tablespoon fresh lime juice', '1 tablespoon Asian fish sauce', '1/2 teaspoon salt']

Provolone and Broccoli Rabe Panini

['1/2 lb broccoli rabe, tough ends discarded', '2 flat anchovies, rinsed, patted dry, and chopped', '1 garlic clove, minced', '3 tablespoons extra-virgin olive oil', '1 (8- to 9-inch) sliced (1/4 inch thick) fine-quality round Italian loaf', '1/3 lb sliced provolone']

Cook broccoli rabe in a 4-quart pot of boiling salted water , uncovered, until tender, about 3 minutes. Drain well in a colander, then chop. Cook anchovies and garlic in 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring, until garlic just begins to turn golden, about 1 minute. Add broccoli rabe and cook, stirring, 1 minute. Heat a panini or sandwich press according to manufacturer's instructions until hot. (Alternatively, heat a well-seasoned ridged grill pan over moderate heat.) Brush 4 center slices of bread on 1 side with remaining 1 1/2 tablespoons oil. (Reserve remainder of loaf for another use.) Put slices, oiled sides down, on a work surface, then divide half of cheese between 2 slices. Top with all of broccoli rabe mixture, remaining cheese, and remaining 2 bread slices, oiled sides up. Put sandwiches on press, then pull down top onto sandwiches and cook until sandwiches are browned and crisp, 4 to 8 minutes. (If using grill pan, put a heavy pan on top of sandwiches and cook, turning sandwiches over once.)

provolone-and-broccoli-rabe-panini-232159

['1/2 lb broccoli rabe, tough ends discarded', '2 flat anchovies, rinsed, patted dry, and chopped', '1 garlic clove, minced', '3 tablespoons extra-virgin olive oil', '1 (8- to 9-inch) sliced (1/4 inch thick) fine-quality round Italian loaf', '1/3 lb sliced provolone']

Shrimp and Tasso Gumbo

['2 lb large shrimp in shell (21 to 25 per lb), peeled and shells reserved', '14 cups water', '1/4 cup vegetable oil', '1/2 cup all-purpose flour', '2 medium onions, chopped', '2 celery ribs, chopped', '1 large green bell pepper, chopped', '1/2 lb fresh or frozen pork tasso* (Cajun-cured smoked meat), thawed if frozen, trimmed and cut into 1/4-inch pieces', '1 1/2 teaspoons salt', '1/2 teaspoon cayenne', '10 oz fresh or frozen baby okra, thawed if frozen, trimmed, and cut into 1/4-inch-thick rounds (2 cups)', '3/4 cup thinly sliced scallion greens', 'Accompaniments: cooked white rice; hot pepper sauce', 'Available at cajungrocer.com']

Simmer shrimp shells and water, uncovered, in an 8-quart pot until liquid is reduced to about 12 cups, 15 to 20 minutes, then pour through a sieve set over a large bowl and discard shells. Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a flat metal or wooden spatula, then cook over moderately low heat (do not use a high-BTU burner), scraping back and forth constantly (not stirring) until roux is the color of milk chocolate, 30 to 45 minutes. (As roux cooks, it may be necessary to lower the heat to prevent scorching.) Add onions, celery, and bell pepper and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes. Scrape roux mixture into cleaned 8-quart pot, then add shrimp stock and bring to a boil, stirring occasionally. Reduce heat, then add tasso, salt, and cayenne and simmer, uncovered, 30 minutes. Add okra and simmer until tender, 5 to 8 minutes. Stir in shrimp and simmer until just cooked through, 2 to 3 minutes. Stir in scallion greens and salt to taste.

shrimp-and-tasso-gumbo-232157

['2 lb large shrimp in shell (21 to 25 per lb), peeled and shells reserved', '14 cups water', '1/4 cup vegetable oil', '1/2 cup all-purpose flour', '2 medium onions, chopped', '2 celery ribs, chopped', '1 large green bell pepper, chopped', '1/2 lb fresh or frozen pork tasso* (Cajun-cured smoked meat), thawed if frozen, trimmed and cut into 1/4-inch pieces', '1 1/2 teaspoons salt', '1/2 teaspoon cayenne', '10 oz fresh or frozen baby okra, thawed if frozen, trimmed, and cut into 1/4-inch-thick rounds (2 cups)', '3/4 cup thinly sliced scallion greens', 'Accompaniments: cooked white rice; hot pepper sauce', 'Available at cajungrocer.com']

Curried Couscous with Chicken and Zucchini

['1 large onion, finely chopped (2 cups)', '3/4 stick (6 tablespoons) unsalted butter', '3 skinless boneless chicken breast halves (6 oz each), cut diagonally into 1/2-inch-thick slices', '1 1/8 teaspoons salt', '3/8 teaspoon black pepper', '2 tablespoons vegetable oil', '2 small zucchini (10 oz total), cut into matchsticks (2 inches long by 1/4 inch thick)', '2 large garlic cloves, minced', '2 teaspoons curry powder (preferably Madras)', '2 1/4 cups (18 fl oz) reduced-sodium chicken broth', '1/2 cup heavy cream', '1 1/4 cups couscous (8 oz)', '2 1/2 tablespoons coarsely chopped fresh cilantro', '1 lime, cut into wedges']

Cook onion in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 8 minutes, then reserve in skillet. Meanwhile, pat chicken slices dry and sprinkle 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 2 batches, turning occasionally, until just cooked through and golden brown, 3 to 4 minutes per batch, transferring chicken to a plate with tongs. Reduce heat to moderate and add 1 tablespoon butter, then cook zucchini with 1/8 teaspoon salt and a pinch of pepper, stirring frequently, until just tender, about 2 minutes. Transfer to plate with chicken and loosely cover with foil. Add garlic along with half of reserved onion to larger skillet and cook over moderate heat, stirring, until garlic is fragrant, about 2 minutes. Add 1 teaspoon curry powder and cook, stirring, 1 minute. Stir in 1 cup broth and bring to a boil, then boil until reduced by half, 2 to 3 minutes. Add cream and boil sauce, stirring occasionally, until just thick enough to coat back of a spoon, about 2 minutes. Set sauce aside in skillet. Reheat remaining onion in 10-inch skillet over moderate heat, then add remaining teaspoon curry powder and cook, stirring, 1 minute. Add 1 tablespoon butter and remaining 1 1/4 cups broth, then bring to a boil. Stir in couscous and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, then cover tightly and let stand off heat 5 minutes. Cut remaining 2 tablespoons butter into small pieces and stir into couscous. Let stand, covered, 1 minute. While couscous is standing, add chicken and zucchini to sauce along with any juices accumulated on plate and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper and sprinkle with 1/2 tablespoon cilantro. Fluff couscous with a fork to break up any lumps, then stir in remaining 2 tablespoons cilantro and salt and pepper to taste. Serve with lime wedges.

curried-couscous-with-chicken-and-zucchini-232154

['1 large onion, finely chopped (2 cups)', '3/4 stick (6 tablespoons) unsalted butter', '3 skinless boneless chicken breast halves (6 oz each), cut diagonally into 1/2-inch-thick slices', '1 1/8 teaspoons salt', '3/8 teaspoon black pepper', '2 tablespoons vegetable oil', '2 small zucchini (10 oz total), cut into matchsticks (2 inches long by 1/4 inch thick)', '2 large garlic cloves, minced', '2 teaspoons curry powder (preferably Madras)', '2 1/4 cups (18 fl oz) reduced-sodium chicken broth', '1/2 cup heavy cream', '1 1/4 cups couscous (8 oz)', '2 1/2 tablespoons coarsely chopped fresh cilantro', '1 lime', 'cut into wedges']

Grilled Cornish Hens with Coconut Curry Sauce

['1/2 cup finely chopped shallots (2 large)', '1/4 cup vegetable oil', '2 large garlic cloves, minced', '2 teaspoons minced peeled fresh ginger', '2 tablespoons Thai red curry paste', '2 (14-oz) cans unsweetened coconut milk', '1 1/2 teaspoons packed light brown sugar', '1 teaspoon salt', '2 teaspoons Asian fish sauce', '4 (1 1/4- to 1 1/2-lb) Cornish hens, halved lengthwise', 'Garnish: fresh cilantro sprigs']

Cook shallots in oil in a wide 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and ginger and cook, stirring occasionally, 2 minutes. Add curry paste and cook, mashing paste to combine with oil and stirring constantly, 3 minutes (paste will begin sticking to bottom of pot). Add coconut milk, brown sugar, and salt and simmer, uncovered, stirring occasionally, until reduced to about 3 cups, 25 to 30 minutes. Remove from heat, then stir in fish sauce and cool to room temperature, stirring occasionally, about 30 minutes. Reserve 1 1/2 cups curry sauce (for serving) in a bowl and chill, covered. Trim and discard any excess fat from hens (to prevent flare-ups on grill), then rinse and pat dry. Coat hens well with remaining curry sauce in a large bowl, then divide hens between 2 large sealable plastic bags and seal bags, pressing out excess air. Marinate hens, chilled, at least 12 and up to 24 hours. Let hens stand at room temperature 30 minutes before grilling. 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.) Remove hens from marinade, shaking off excess, and transfer to a large platter. Discard marinade. Season hens with salt, then grill, starting with skin sides down, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally to prevent overbrowning, until cooked through, 25 to 30 minutes total. Heat reserved curry sauce in a small saucepan over moderate heat, stirring, until hot. Serve hens with curry sauce.

grilled-cornish-hens-with-coconut-curry-sauce-232153

['1/2 cup finely chopped shallots (2 large)', '1/4 cup vegetable oil', '2 large garlic cloves, minced', '2 teaspoons minced peeled fresh ginger', '2 tablespoons Thai red curry paste', '2 (14-oz) cans unsweetened coconut milk', '1 1/2 teaspoons packed light brown sugar', '1 teaspoon salt', '2 teaspoons Asian fish sauce', '4 (1 1/4- to 1 1/2-lb) Cornish hens, halved lengthwise', 'Garnish: fresh cilantro sprigs']

Chicken Marsala

['1 3/4 cups reduced-sodium chicken broth (14 fl oz)', '2 tablespoons finely chopped shallot', '5 tablespoons unsalted butter', '10 oz mushrooms, trimmed and thinly sliced', '1 1/2 teaspoons finely chopped fresh sage', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '1 cup all-purpose flour', '4 skinless boneless chicken breast halves (2 lb total)', '2 tablespoons extra-virgin olive oil', '1/2 cup plus 2 tablespoons dry Marsala wine', '2/3 cup heavy cream', '1 teaspoon fresh lemon juice']

Put oven rack in middle position and preheat oven to 200°F. Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes. Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat. Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer. Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer. Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage. Serve chicken with sauce.

chicken-marsala-232152

['1 3/4 cups reduced-sodium chicken broth (14 fl oz)', '2 tablespoons finely chopped shallot', '5 tablespoons unsalted butter', '10 oz mushrooms, trimmed and thinly sliced', '1 1/2 teaspoons finely chopped fresh sage', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '1 cup all-purpose flour', '4 skinless boneless chicken breast halves (2 lb total)', '2 tablespoons extra-virgin olive oil', '1/2 cup plus 2 tablespoons dry Marsala wine', '2/3 cup heavy cream', '1 teaspoon fresh lemon juice']

Chicken Jook

['1 bunch scallions', '1 (1-inch) piece fresh ginger, peeled', '12 fresh cilantro sprigs', '1 (2 1/2- to 3-lb) whole chicken', '2 teaspoons salt', '3 qt cold water', '1/4 cup dried scallops* (about 10)', '3/4 cup long-grain rice', '1/4 cup Chinese (short-grain) sticky rice* (also called glutinous)', 'Accompaniments: soy-sauce-pickled cucumbers*; pickled mustard greens; thousand-year-old eggs, shelled and cut into wedges; smoked tofu*, cut into slices', 'Garnish: fresh cilantro leaves', 'a small square of cheesecloth; kitchen string']

Cut off scallion greens and reserve greens separately from white and pale green parts. Cut ginger in half crosswise and smash 1 piece with flat side of a large heavy knife, reserving remaining piece. Wrap smashed piece of ginger, cilantro, and white and pale green parts of scallion in cheesecloth and tie into a bundle with string. Rinse chicken inside and out and put in a 4-to 6-quart heavy pot along with cheesecloth bundle, salt, and water, then bring to a simmer, covered. Cook, covered, 15 minutes. Turn off heat and measure out and reserve 1 cup cooking liquid, then cover pot again. Pour reserved liquid into a small bowl and add dried scallops. (Scallops should be completely submerged.) Soak until softened, about 30 minutes. While scallops are soaking, let chicken stand in cooking liquid, covered, 30 minutes. (Chicken will be cooked through.) Carefully remove chicken from liquid with tongs, then transfer chicken to a cutting board and cover loosely with foil. Discard cheesecloth bundle from cooking liquid, reserving liquid. Rinse long-grain and Chinese sticky rice briefly in a sieve, then add to pot with chicken-cooking liquid. Shred scallops into fine threads with a fork or your fingers, discarding tough muscle from side of each scallop if attached. Add scallop threads and scallop-soaking liquid to rice mixture and simmer, partially covered, stirring occasionally, until jook is very thick, about 1 hour. While rice is simmering, discard skin from chicken and remove meat in large pieces, then cut meat into 1/2-inch pieces. Cut reserved ginger into thin matchsticks and chop reserved scallion greens. Divide chicken among 6 serving bowls, then ladle jook over chicken. Sprinkle ginger and scallions over jook and serve with accompaniments.

chicken-jook-232151

['1 bunch scallions', '1 (1-inch) piece fresh ginger, peeled', '12 fresh cilantro sprigs', '1 (2 1/2- to 3-lb) whole chicken', '2 teaspoons salt', '3 qt cold water', '1/4 cup dried scallops* (about 10)', '3/4 cup long-grain rice', '1/4 cup Chinese (short-grain) sticky rice* (also called glutinous)', 'Accompaniments: soy-sauce-pickled cucumbers*; pickled mustard greens; thousand-year-old eggs, shelled and cut into wedges; smoked tofu*, cut into slices', 'Garnish: fresh cilantro leaves', 'a small square of cheesecloth; kitchen string']

Grilled Lemon Chicken

['1 tablespoon finely grated fresh lemon zest', '1/2 cup fresh lemon juice', '1/2 cup vegetable oil', '1 large egg', '1 tablespoon salt', '1 teaspoon poultry seasoning', '1/4 teaspoon white pepper', '1 (3 1/2-lb) chicken, cut into 8 serving pieces']

Combine all ingredients except chicken in a blender and blend until emulsified. Put chicken pieces in a nonreactive bowl or dish or a large sealable plastic bag. Add marinade and turn chicken once or twice to coat. Marinate, covered and chilled, at least 8 hours. Bring chicken to room temperature 30 minutes before grilling and discard marinade. Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal (80 to 100 briquettes). Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about 3 times higher on opposite side. When charcoal turns grayish white (about 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken on lightly oiled grill rack over coals, uncovered, turning occasionally, until browned, 4 to 8 minutes total. Move chicken to side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through, about 12 minutes for wings, 18 to 20 minutes for breasts, and 20 to28 minutes for dark meat. Transfer chicken as cooked to a platter. Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high. Sear chicken on lightly oiled grill rack, uncovered, turning over once, until well browned, 4 to 8 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange chicken on rack above shut-off burner. Cook, covered with lid and turning over occasionally, until just cooked through, about 12 minutes for wings, 18 to 20 minutes for breasts, and 20 to 28 minutes for dark meat. Transfer chicken as cooked to a platter.

grilled-lemon-chicken-232150

['1 tablespoon finely grated fresh lemon zest', '1/2 cup fresh lemon juice', '1/2 cup vegetable oil', '1 large egg', '1 tablespoon salt', '1 teaspoon poultry seasoning', '1/4 teaspoon white pepper', '1 (3 1/2-lb) chicken', 'cut into 8 serving pieces']

Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad

['6 baby bok choy, separated into leaves', '2 tablespoons rice vinegar (not seasoned)', '1 tablespoon soy sauce', '2 teaspoons hoisin sauce', '1/2 teaspoon black pepper', '1/4 teaspoon Chinese five-spice powder', '1/4 cup vegetable oil', '2 tablespoons Asian sesame oil', '2 tablespoons sesame seeds, toasted', "3 cooked cold-smoked chicken legs (see cooks' note, below), skin discarded and meat finely shredded (3 cups)", '1 small seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks', '1/2 cup chopped fresh cilantro', '1/2 cup roasted unsalted cashews (2 1/2 oz)']

Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well. Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds. Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl. Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.

cold-smoked-chicken-with-baby-bok-choy-and-cashew-salad-232149

['6 baby bok choy, separated into leaves', '2 tablespoons rice vinegar (not seasoned)', '1 tablespoon soy sauce', '2 teaspoons hoisin sauce', '1/2 teaspoon black pepper', '1/4 teaspoon Chinese five-spice powder', '1/4 cup vegetable oil', '2 tablespoons Asian sesame oil', '2 tablespoons sesame seeds, toasted', '"3 cooked cold-smoked chicken legs (see cooks note, below), skin discarded and meat finely shredded (3 cups)", 1 small seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks', '1/2 cup chopped fresh cilantro', '1/2 cup roasted unsalted cashews (2 1/2 oz)']

Capellini with Salmon and Lemon-Dill-Vodka Sauce

['1 medium onion, finely chopped (about 1 cup)', '1 tablespoon olive oil', '3 cups reduced-sodium chicken broth (24 fl oz)', '1 cup heavy cream', '1/3 cup vodka', '1/2 teaspoon salt', '1/2 cup chopped fresh dill', '1 1/2 teaspoons finely grated fresh lemon zest', '2 tablespoons fresh lemon juice', '1/4 teaspoon coarsely ground black pepper', '2 cups flaked broiled salmon', '10 oz capellini (angel-hair pasta; about two thirds of a 1-lb box)']

Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes. While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.

capellini-with-salmon-and-lemon-dill-vodka-sauce-232148

['1 medium onion, finely chopped (about 1 cup)', '1 tablespoon olive oil', '3 cups reduced-sodium chicken broth (24 fl oz)', '1 cup heavy cream', '1/3 cup vodka', '1/2 teaspoon salt', '1/2 cup chopped fresh dill', '1 1/2 teaspoons finely grated fresh lemon zest', '2 tablespoons fresh lemon juice', '1/4 teaspoon coarsely ground black pepper', '2 cups flaked broiled salmon', '10 oz capellini (angel-hair pasta; about two thirds of a 1-lb box)']

Horseradish-Crusted Beef Tenderloin

['1 (3 1/2-lb) trimmed center-cut beef tenderloin roast, tied', '1 1/4 teaspoons salt', '1/2 teaspoon black pepper', '6 tablespoons olive oil', "1 lb fresh horseradish, peeled and coarsely grated (1 cup; see cooks' note, below)", '2 tablespoons Dijon mustard', 'Accompaniment: Bloody Mary aspic', 'an instant-read thermometer']

Put oven rack in middle position and preheat oven to 400°F. Pat tenderloin dry, then sprinkle with salt and pepper. Straddle a 17- by 12-inch flameproof heavy roasting pan across 2 burners and heat 3 tablespoons oil in pan over high heat until hot but not smoking, then brown tenderloin on all sides, about 10 minutes total. Remove from heat and transfer meat to a cutting board to cool slightly, about 5 minutes. Put a lightly oiled metal rack inside roasting pan. While meat cools, toss horseradish with remaining 3 tablespoons oil. Rub meat all over with mustard, then transfer to rack in roasting pan and coat top and sides of meat with horseradish, pressing to help adhere. Roast tenderloin until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare. Transfer to cutting board and cool, uncovered, to room temperature, about 45 minutes. (Internal temperature will rise to at least 130°F before cooling.) Remove and discard string. Cut tenderloin into thick slices.

horseradish-crusted-beef-tenderloin-232147

['1 (3 1/2-lb) trimmed center-cut beef tenderloin roast, tied', '1 1/4 teaspoons salt', '1/2 teaspoon black pepper', '6 tablespoons olive oil', '"1 lb fresh horseradish, peeled and coarsely grated (1 cup; see cooks note, below)", 2 tablespoons Dijon mustard', 'Accompaniment: Bloody Mary aspic', 'an instant-read thermometer']

Grilled Zucchini and Tomatoes with Feta Sauce

['3 oz mild feta cheese (preferably French; 1/2 cup)', '1/4 cup sour cream', '2 tablespoons water', '2 teaspoons fresh lemon juice', '1/2 teaspoon minced garlic', '2 1/2 tablespoons extra-virgin olive oil', '2 tablespoons finely chopped fresh basil', '2 medium zucchini (1 lb total)', '3/4 lb cherry tomatoes (preferably on the vine, cut into 4 bunches)', '1/4 teaspoon salt', 'an adjustable-blade slicer']

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.) Purée feta, sour cream, water, lemon juice, and garlic in a food processor until smooth, then, with motor running, add 1 1/2 tablespoons oil in a slow stream. Add basil and salt and pepper to taste and pulse until just combined. Thinly slice zucchini lengthwise (just under 1/8 inch thick) using slicer. Toss zucchini and tomatoes (on the vine) in a large bowl with salt and remaining tablespoon oil. If using loose cherry tomatoes, thread onto skewers. Grill vegetables, in batches if necessary, on oiled grill rack, turning over once with tongs, until just tender, 3 to 5 minutes total per batch. Serve with sauce.

grilled-zucchini-and-tomatoes-with-feta-sauce-232146

['3 oz mild feta cheese (preferably French; 1/2 cup)', '1/4 cup sour cream', '2 tablespoons water', '2 teaspoons fresh lemon juice', '1/2 teaspoon minced garlic', '2 1/2 tablespoons extra-virgin olive oil', '2 tablespoons finely chopped fresh basil', '2 medium zucchini (1 lb total)', '3/4 lb cherry tomatoes (preferably on the vine, cut into 4 bunches)', '1/4 teaspoon salt', 'an adjustable-blade slicer']

Crab Salad with Wonton Crisps and Lime

['8 square wonton wrappers, thawed if frozen', 'About 6 cups vegetable oil', '1 teaspoon finely grated fresh lime zest', '1 1/2 tablespoons fresh lime juice', '1/4 teaspoon salt', '1/4 teaspoon black pepper', '2 1/2 tablespoons olive oil', '1 lb jumbo lump crabmeat, picked over', '2 celery ribs, cut into 1/4-inch dice', '1/4 cup thinly sliced white and pale green parts of scallions (reserve dark green parts for jasmine rice with peanuts and scallions )', 'Accompaniment: lime wedges', 'a deep-fat thermometer']

Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total. Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner. Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well. Add crab, celery, and scallions to dressing and toss gently to combine. Serve crab salad in glasses topped with wonton crisps.

crab-salad-with-wonton-crisps-and-lime-232143

['8 square wonton wrappers, thawed if frozen', 'About 6 cups vegetable oil', '1 teaspoon finely grated fresh lime zest', '1 1/2 tablespoons fresh lime juice', '1/4 teaspoon salt', '1/4 teaspoon black pepper', '2 1/2 tablespoons olive oil', '1 lb jumbo lump crabmeat, picked over', '2 celery ribs, cut into 1/4-inch dice', '1/4 cup thinly sliced white and pale green parts of scallions (reserve dark green parts for jasmine rice with peanuts and scallions )', 'Accompaniment: lime wedges', 'a deep-fat thermometer']

Caesar Salad

['1 large garlic clove, halved lengthwise', '3/4 to 1 cup extra-virgin olive oil', '1 (3-oz) Portuguese roll or a 7-inch piece of baguette, cut into 3/4-inch cubes', '8 anchovy fillets packed in oil, drained', '1 large egg', '2 tablespoons fresh lemon juice', '3 hearts of romaine (an 18-oz package), leaves separated but left whole', '1 oz finely grated Parmigiano-Reggiano (1/2 cup)', 'a very large salad bowl (preferably wooden)']

Season salad bowl by rubbing a cut half of garlic and 1 teaspoon oil onto bottom and side of bowl (reserve garlic). Heat 3/4 cup oil with both halves of reserved garlic over moderately high heat, turning garlic until golden, 1 to 2 minutes, then discard garlic. Add bread cubes and sauté, turning occasionally, until golden on all sides, about 2 minutes. Transfer croutons to paper towels to drain. Pour oil through a small fine-mesh sieve into a heatproof measuring cup and add enough additional olive oil to total 6 tablespoons. Put anchovies in salad bowl and mash to a paste using 2 forks. Whisk in egg and lemon juice, then add reserved oil (warm or at room temperature) in a slow stream, whisking until emulsified. Add salt to taste. Add romaine leaves to dressing and toss to coat. Add croutons and toss briefly. Divide salad among 6 large plates, then sprinkle with cheese and pepper to taste. Serve immediately.

caesar-salad-232142

['1 large garlic clove, halved lengthwise', '3/4 to 1 cup extra-virgin olive oil', '1 (3-oz) Portuguese roll or a 7-inch piece of baguette, cut into 3/4-inch cubes', '8 anchovy fillets packed in oil, drained', '1 large egg', '2 tablespoons fresh lemon juice', '3 hearts of romaine (an 18-oz package), leaves separated but left whole', '1 oz finely grated Parmigiano-Reggiano (1/2 cup)', 'a very large salad bowl (preferably wooden)']

Grilled Portabellas with Soppressata Stuffing

['2 oz thinly sliced soppressata or other cured Italian salami, finely chopped (1/2 cup)', '1 large garlic clove, minced', '1/4 cup plus 2 tablespoons olive oil', '1 cup fine fresh bread crumbs (from 3 slices firm white sandwich bread)', '1 tablespoon finely chopped fresh oregano', '3/4 oz finely grated Parmigiano-Reggiano (1/3 cup)', '1/4 cup mayonnaise', '6 portabella mushrooms (3 to 3 1/2 inches wide; 1 1/4 lb total), stems discarded', '1/4 teaspoon salt', '1/4 teaspoon black pepper']

Cook soppressata and garlic in 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, 3 minutes. Add bread crumbs and oregano and cook, stirring, until soppressata begins to brown, 1 to 2 minutes. Transfer stuffing to a bowl and cool to room temperature, about 10 minutes. Reserve 2 tablespoons cheese, then add remaining cheese, mayonnaise, and salt and pepper to taste to stuffing and stir to combine. While stuffing cools, prepare grill for cooking over low-heat 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.) While coals are lighting, brush mushrooms on both sides with remaining 1/4 cup oil, then sprinkle with salt and pepper on stemmed sides only. Grill mushrooms, stemmed sides down, on lightly oiled grill rack, covered only if using a gas grill, 5 minutes. Turn mushrooms over and grill 2 minutes more, then transfer with tongs to a tray, keeping mushrooms stemmed sides up. Divide stuffing among mushrooms and sprinkle with reserved cheese. Carefully return mushrooms (stuffing sides up) with a large metal spatula to grill rack and grill until mushrooms are tender, 4 to 7 minutes.

grilled-portabellas-with-soppressata-stuffing-232141

['2 oz thinly sliced soppressata or other cured Italian salami, finely chopped (1/2 cup)', '1 large garlic clove, minced', '1/4 cup plus 2 tablespoons olive oil', '1 cup fine fresh bread crumbs (from 3 slices firm white sandwich bread)', '1 tablespoon finely chopped fresh oregano', '3/4 oz finely grated Parmigiano-Reggiano (1/3 cup)', '1/4 cup mayonnaise', '6 portabella mushrooms (3 to 3 1/2 inches wide; 1 1/4 lb total), stems discarded', '1/4 teaspoon salt', '1/4 teaspoon black pepper']

Grilled Spiced White Mushrooms

['1 teaspoon coriander seeds', '1 teaspoon cumin seeds', '2 tablespoons unsalted butter, softened', '1/4 cup coarsely chopped fresh flat-leaf parsley', '1 to 1 1/2 teaspoons dried hot red pepper flakes', '1 small garlic clove, minced', '1 1/2 lb medium white mushrooms (2 inches wide), stems trimmed flush with caps', '1/4 cup olive oil', '1/2 teaspoon salt', '1/4 teaspoon black pepper', 'a mortar and pestle or an electric coffee/spice grinder']

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.) While coals are lighting, heat a dry small heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast coriander and cumin seeds, shaking skillet frequently, until a shade darker, 2 to 3 minutes. Transfer seeds to mortar or grinder and cool completely, about 3 minutes, then finely grind. Transfer ground-spice mixture to a large bowl, then mash into softened butter along with parsley, red pepper flakes (to taste), and garlic until combined well. Toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 12 to 14 minutes total. Quarter mushrooms while still hot, then toss with butter mixture and salt and pepper to taste.

grilled-spiced-white-mushrooms-232140

['1 teaspoon coriander seeds', '1 teaspoon cumin seeds', '2 tablespoons unsalted butter, softened', '1/4 cup coarsely chopped fresh flat-leaf parsley', '1 to 1 1/2 teaspoons dried hot red pepper flakes', '1 small garlic clove, minced', '1 1/2 lb medium white mushrooms (2 inches wide), stems trimmed flush with caps', '1/4 cup olive oil', '1/2 teaspoon salt', '1/4 teaspoon black pepper', 'a mortar and pestle or an electric coffee/spice grinder']

Linguine with White Clam Sauce

['1/3 cup extra-virgin olive oil', '1 medium onion, chopped', '6 garlic cloves, finely chopped', '3/4 teaspoon dried hot red pepper flakes', '1/4 teaspoon dried oregano', '1/3 cup dry white wine', '1/3 cup bottled clam juice', '1 lb linguine', '2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well', '2 tablespoons cold unsalted butter, cut into small pieces', '1/3 cup chopped fresh flat-leaf parsley', 'Accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes']

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes. Cook pasta in a 6- to 8-quart pot ofboiling salted water until al dente, then drain in a colander. While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted. Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.

linguine-with-white-clam-sauce-232139

['1/3 cup extra-virgin olive oil', '1 medium onion, chopped', '6 garlic cloves, finely chopped', '3/4 teaspoon dried hot red pepper flakes', '1/4 teaspoon dried oregano', '1/3 cup dry white wine', '1/3 cup bottled clam juice', '1 lb linguine', '2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well', '2 tablespoons cold unsalted butter, cut into small pieces', '1/3 cup chopped fresh flat-leaf parsley', 'Accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes']

Chive and Pine Nut Dip with Sourdough Toasts

['3/4 cup coarsely chopped fresh chives plus 2 tablespoons finely chopped fresh chives (2 to 3 bunches)', '1/4 cup vegetable oil', '3/8 teaspoon salt', '1 (12-inch-long) sourdough baguette, sliced diagonally 1/8 inch thick', '1/4 cup pine nuts (1 oz)', '2/3 cup mascarpone (4 3/4 oz) at room temperature', '2 tablespoons cream cheese at room temperature']

Purée 3/4 cup chives with oil and 1/8 teaspoon salt in a blender until smooth, then chill 1 hour. While chive oil stands, put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Divide bread slices between 2 baking sheets and toast, switching position of sheets halfway through toasting, until golden, 8 to 10 minutes. Leave oven on. Toast pine nuts in a shallow baking pan in lower third of oven, shaking pan occasionally, until pale golden, 4 to 5 minutes. Cool, then coarsely chop. Pour chive oil through a fine-mesh sieve into a small bowl, pressing on and then discarding solids. Stir in pine nuts and remaining 2 tablespoons chives. Whisk together mascarpone, cream cheese, and remaining 1/4 teaspoon salt in a bowl until smooth. Fold in chive oil with pine nuts until cream is streaked (do not mix in thoroughly). Transfer dip to a shallow bowl and serve with toasts.

chive-and-pine-nut-dip-with-sourdough-toasts-232137

['3/4 cup coarsely chopped fresh chives plus 2 tablespoons finely chopped fresh chives (2 to 3 bunches)', '1/4 cup vegetable oil', '3/8 teaspoon salt', '1 (12-inch-long) sourdough baguette, sliced diagonally 1/8 inch thick', '1/4 cup pine nuts (1 oz)', '2/3 cup mascarpone (4 3/4 oz) at room temperature', '2 tablespoons cream cheese at room temperature']

English Peas with Mint

['1 spring onion, sliced', '2 tablespoons olive oil', '2 cups English peas, shelled (about 12 ounces)', '6 mint leaves, torn', 'Salt', 'Water']

Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

english-peas-with-mint-232121

['1 spring onion, sliced', '2 tablespoons olive oil', '2 cups English peas, shelled (about 12 ounces)', '6 mint leaves, torn', 'Salt', 'Water']

Pasta Cacio e Pepe

['6 ounces penne or bucatini', '3 tablespoons extra-virgin olive oil', '1 cup (packed) fresh arugula, torn into pieces', '1/3 cup (packed) freshly grated Pecorino Romano cheese (about 1 ounce)', 'Freshly ground black pepper']

Fill large serving bowl with hot water to heat bowl; let stand while cooking pasta. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid. Pour out hot water from serving bowl. Immediately add drained pasta and oil to bowl, then arugula and cheese and toss to coat. If dry, add some of reserved pasta cooking liquid by tablespoonfuls. Season with salt and freshly ground black pepper and serve.

pasta-cacio-e-pepe-232112

['6 ounces penne or bucatini', '3 tablespoons extra-virgin olive oil', '1 cup (packed) fresh arugula, torn into pieces', '1/3 cup (packed) freshly grated Pecorino Romano cheese (about 1 ounce)', 'Freshly ground black pepper']

Cream Cheese Crostata with Orange Marmalade

['1 1/2 cups cake flour', '4 1/2 tablespoons sugar', '1/2 large egg yolk', '9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter, cut into 1/2-inch cubes', 'Nonstick vegetable oil spray', '1 8-ounce package cream cheese, room temperature', '3/4 cup mascarpone cheese', '1/2 cup plus 1 tablespoon sugar', '2/3 cup orange marmalade', '1/2 cup sliced almonds, toasted']

Mix flour and sugar together on work surface. Make well in center of mixture; add egg yolk. Scatter butter cubes over flour mixture. Using hands, gently mix ingredients together until well blended and dough forms. Flatten dough into disk; wrap in plastic and chill at least 1 hour or overnight. Preheat oven to 400°F. Spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of prepared pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack. Beat cream cheese, mascarpone cheese, and sugar in medium bowl until smooth. Spread filling evenly in cooled crust; chill 1 hour. Spread marmalade evenly over filling. Sprinkle almonds over. (Can be made 1 day ahead. Cover; chill.)

cream-cheese-crostata-with-orange-marmalade-232111

['1 1/2 cups cake flour', '4 1/2 tablespoons sugar', '1/2 large egg yolk', '9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter, cut into 1/2-inch cubes', 'Nonstick vegetable oil spray', '1 8-ounce package cream cheese, room temperature', '3/4 cup mascarpone cheese', '1/2 cup plus 1 tablespoon sugar', '2/3 cup orange marmalade', '1/2 cup sliced almonds', 'toasted']

Zabaglione Gelato

['4 large egg yolks', '1/2 cup sugar', '1 cup whole milk', '1 cup heavy whipping cream', '6 tablespoons imported dry Marsala', '2 tablespoons dark rum', '1 teaspoon vanilla extract']

Whisk yolks and sugar in medium bowl until thick, about 2 minutes. Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges. Gradually whisk hot milk mixture into yolk mixture; return to saucepan. Stir over medium heat until custard leaves path on back of spoon when finger is drawn across and temperature registers 170°F, about 6 minutes. Immediately pour custard through sieve set over another medium bowl. Stir Marsala, rum, and vanilla into custard. Cover; refrigerate at least 3 hours. Process custard in ice cream maker. Transfer gelato to container. Cover and freeze until firm, at least 6 hours. (Can be made 2 days ahead. Keep frozen.)

zabaglione-gelato-232110

['4 large egg yolks', '1/2 cup sugar', '1 cup whole milk', '1 cup heavy whipping cream', '6 tablespoons imported dry Marsala', '2 tablespoons dark rum', '1 teaspoon vanilla extract']

Sweet Cherry Sorbetto

['1/2 cup hot water', '1/2 cup sugar', '1/2 cup orange juice', '1/2 teaspoon vanilla extract', '1/4 teaspoon almond extract', '1 16-ounce bag frozen pitted dark sweet cherries, thawed, juices reserved']

Stir first 5 ingredients in medium bowl until sugar dissolves. Blend cherries and reserved cherry juices in processor until cherries are coarsely chopped. Add sugar syrup; blend until smooth. Process cherry mixture in ice cream maker. Transfer sorbetto to container; cover tightly and freeze until solid, at least 3 hours. (Can be made 2 days ahead. Keep frozen.)

sweet-cherry-sorbetto-232109

['1/2 cup hot water', '1/2 cup sugar', '1/2 cup orange juice', '1/2 teaspoon vanilla extract', '1/4 teaspoon almond extract', '1 16-ounce bag frozen pitted dark sweet cherries', 'thawed', 'juices reserved']

Peach and Prosecco Ice

['3/4 cup sugar', '1/2 cup hot water', '1/4 cup orange juice', '1 16-ounce bag frozen sliced peaches, thawed, juices reserved', '1 cup chilled Prosecco or other sparkling white wine']

Stir first 3 ingredients in medium bowl until sugar dissolves. Blend peaches and reserved peach juices in processor until peaches are finely chopped. With machine running, gradually pour in sugar syrup; process until smooth. Add Prosecco and blend well. Transfer mixture to container. Cover and freeze until firm, at least 3 hours. (Can be made 2 days ahead. Keep frozen.)

peach-and-prosecco-ice-232108

['3/4 cup sugar', '1/2 cup hot water', '1/4 cup orange juice', '1 16-ounce bag frozen sliced peaches, thawed, juices reserved', '1 cup chilled Prosecco or other sparkling white wine']

Lemon and Amaretti Semifreddo with Raspberry Sauce

['2 10-ounce packages frozen raspberries in syrup, thawed', '4 large egg whites', '1 cup powdered sugar, divided', '2 cups chilled heavy whipping cream', '1 teaspoon finely grated lemon peel', '1/8 teaspoon ground cinnamon', '1 cup coarsely crushed amaretti cookies (Italian macaroons; about 3 ounces), divided']

Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.) Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least 4 hours. (Can be made 2 days ahead. Keep frozen.) Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan; peel off plastic. Sprinkle with remaining 1/4 cup amaretti. Serve semifreddo with sauce.

lemon-and-amaretti-semifreddo-with-raspberry-sauce-232107

['2 10-ounce packages frozen raspberries in syrup, thawed', '4 large egg whites', '1 cup powdered sugar, divided', '2 cups chilled heavy whipping cream', '1 teaspoon finely grated lemon peel', '1/8 teaspoon ground cinnamon', '1 cup coarsely crushed amaretti cookies (Italian macaroons; about 3 ounces)', 'divided']

Fresh Strawberry Granita

['1 cup hot water', '3/4 cup sugar', '2 tablespoons fresh lemon juice', '3 cups sliced hulled strawberries (1 pound whole berries) plus additional berries for garnish']

Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3 cups strawberries in processor until smooth. Add sugar syrup and blend until combined. Pour mixture into 13x9x2-inch nonstick metal baking pan. Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.) Scrape granita into bowls. Garnish with berries and serve.

fresh-strawberry-granita-232106

['1 cup hot water', '3/4 cup sugar', '2 tablespoons fresh lemon juice', '3 cups sliced hulled strawberries (1 pound whole berries) plus additional berries for garnish']

Affogato Mocha

['1 pint chocolate ice cream', '8 tablespoons finely chopped bittersweet (not unsweetened) or semisweet chocolate', '8 tablespoons hot freshly brewed espresso coffee', '8 tablespoons dark rum']

Divide ice cream among 4 dessert bowls or coffee cups. Spoon 2 tablespoons each of chocolate, espresso, and rum over ice cream and serve immediately.

affogato-mocha-232105

['1 pint chocolate ice cream', '8 tablespoons finely chopped bittersweet (not unsweetened) or semisweet chocolate', '8 tablespoons hot freshly brewed espresso coffee', '8 tablespoons dark rum']

Marsala and Mascarpone Mousse with Pound Cake and Berries

['1/2 cup sugar', '1/3 cup plus 3 tablespoons imported sweet Marsala', '3 egg yolks', '1 cup (8 ounces) mascarpone cheese', '1/2 cup chilled whipping cream', '1/2 teaspoon vanilla extract', '1/4 teaspoon cinnamon', '24 4x1/2x1/4-inch strips purchased pound cake', '2 1/2-pint containers raspberries']

Whisk sugar, 1/3 cup Marsala, and egg yolks to blend in large metal bowl. Set over pan of barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and thermometer registers 160°F, about 6 minutes. Place bowl over large bowl filled with ice; continue whisking until zabaglione cools, about 3 minutes. Whisk mascarpone to loosen in another large bowl; in 3 additions, foldin zabaglione. Whip cream, vanilla, and cinnamon in small bowl until soft peaks form; fold into zabaglione. Sprinkle pound cake strips with remaining 3 tablespoons Marsala. Arrange 4 strips in each of 6 goblets. Sprinkle a few raspberries over; top with 1/2 cup mousse. Sprinkle remaining raspberries over. Cover; chill 1 hour or overnight.

marsala-and-mascarpone-mousse-with-pound-cake-and-berries-232104

['1/2 cup sugar', '1/3 cup plus 3 tablespoons imported sweet Marsala', '3 egg yolks', '1 cup (8 ounces) mascarpone cheese', '1/2 cup chilled whipping cream', '1/2 teaspoon vanilla extract', '1/4 teaspoon cinnamon', '24 4x1/2x1/4-inch strips purchased pound cake', '2 1/2-pint containers raspberries']

Cornmeal and Fig Cake with Pine Nuts

['4 large egg yolks', '2/3 cup sugar', '2 cups whole milk', '1/4 cup grappa', '1/8 teaspoon salt', '1/2 cup polenta (coarse cornmeal; do not use instant)', '1/2 cup diced dried Calimyrna figs (about 6)', '1/3 cup raisins', '1/4 cup pine nuts', '1 tablespoon fennel seeds']

Preheat oven to 375°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Beat egg yolks and sugar in large bowl. Bring milk, grappa, and salt to boil in heavy medium saucepan over medium heat. Gradually whisk hot milk mixture into egg yolk mixture. Return to saucepan. Whisk in polenta. Whisk over medium-high heat until mixture thickens and begins to bubble, about 8 minutes. Fold figs, raisins, pine nuts, and fennel seeds into polenta mixture. Pour into prepared cake pan. Bake cake until golden brown, set in center, and beginning to pull away from sides of pan, about 40 minutes. Cool in pan 20 minutes. Cut around pan sides and invert cake onto platter. Serve warm or at room temperature.

cornmeal-and-fig-cake-with-pine-nuts-232103

['4 large egg yolks', '2/3 cup sugar', '2 cups whole milk', '1/4 cup grappa', '1/8 teaspoon salt', '1/2 cup polenta (coarse cornmeal; do not use instant)', '1/2 cup diced dried Calimyrna figs (about 6)', '1/3 cup raisins', '1/4 cup pine nuts', '1 tablespoon fennel seeds']

Roasted Balsamic Radicchio

['2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached', '3 tablespoons olive oil', '1 tablespoon chopped fresh thyme', 'Balsamic vinegar (for drizzling)']

Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat. Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer. Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.

roasted-balsamic-radicchio-232102

['2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached', '3 tablespoons olive oil', '1 tablespoon chopped fresh thyme', 'Balsamic vinegar (for drizzling)']

Braised Baby Onions with Orange Juice and Balsamic Vinegar

['2 pounds fresh small cipolline onions or pearl onions', '1/4 cup extra-virgin olive oil', '3/4 cup fresh orange juice', '3/4 cup balsamic vinegar']

Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions. Heat oil in large nonstick skillet over high heat. Add onions and sauté until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.)

braised-baby-onions-with-orange-juice-and-balsamic-vinegar-232100

['2 pounds fresh small cipolline onions or pearl onions', '1/4 cup extra-virgin olive oil', '3/4 cup fresh orange juice', '3/4 cup balsamic vinegar']

Bucatini All'amatriciana

['3 tablespoons extra-virgin olive oil, divided', '4 ounces guanciale or unsmoked bacon, sliced, cut into 1x1/4-inch strips, divided', '1 garlic clove, peeled', '1 1-inch dried peperoncino or 1/4 teaspoon dried crushed red pepper', '1 cup finely chopped onion', '2 tablespoons balsamic vinegar', '1 pound cherry tomatoes, chopped (about 3 cups)', '12 ounces bucatini or spaghetti', '3/4 cup freshly grated Pecorino Romano cheese or Parmesan cheese (about 2 1/2 ounces)']

Heat 1 tablespoon oil in heavy large skillet over medium heat. Add half of guanciale and sauté until crisp, about 5 minutes. Transfer guanciale to paper towels to drain (do not clean skillet). Reserve for garnish. Add 2 tablespoons oil to same skillet over medium-low heat. Add garlic and peperoncino; sauté until peperoncino darkens, about 2 minutes. Add onion and remaining guanciale; sauté until onion is translucent and fat has rendered from guanciale, about 10 minutes. Stir in vinegar; cook 1 minute. Add tomatoes; simmer 6 minutes. Season sauce with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot. Add tomato sauce and cheese to pasta and toss, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with reserved guanciale and serve.

bucatini-allamatriciana-232097

['3 tablespoons extra-virgin olive oil, divided', '4 ounces guanciale or unsmoked bacon, sliced, cut into 1x1/4-inch strips, divided', '1 garlic clove, peeled', '1 1-inch dried peperoncino or 1/4 teaspoon dried crushed red pepper', '1 cup finely chopped onion', '2 tablespoons balsamic vinegar', '1 pound cherry tomatoes, chopped (about 3 cups)', '12 ounces bucatini or spaghetti', '3/4 cup freshly grated Pecorino Romano cheese or Parmesan cheese (about 2 1/2 ounces)']

Spaghetti alla Carbonara di Zucchine

['5 tablespoons extra-virgin olive oil', '1 garlic clove, peeled', '1 pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups)', '2 large eggs, room temperature', '3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)', '12 ounces spaghetti', '6 large fresh basil leaves, torn into pieces, divided']

Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic. Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs). Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.

spaghetti-alla-carbonara-di-zucchine-232096

['5 tablespoons extra-virgin olive oil', '1 garlic clove, peeled', '1 pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups)', '2 large eggs, room temperature', '3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)', '12 ounces spaghetti', '6 large fresh basil leaves', 'torn into pieces', 'divided']

Ricotta Gnocchi with Leeks and Fava Beans

['1 15- to 16-ounce container whole-milk ricotta cheese or 15 ounces fresh whole-milk ricotta cheese', '1 small leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise', '1 large egg', '1/2 cup freshly grated Parmesan cheese, plus additional for serving', '1 teaspoon salt', '1/4 teaspoon ground black pepper', '1/8 teaspoon ground nutmeg', '2/3 cup all purpose flour, plus additional for dredging', '1 cup shelled fresh fava beans or frozen double-peeled, thawed', '1/2 cup (1 stick) butter', '12 fresh sage leaves']

Set large strainer lined with double-layer damp cheesecloth over large bowl. Place ricotta in prepared strainer; cover with plastic and refrigerate overnight. (If using fresh ricotta, skip this step.) Cook leek in small pot of boiling salted water until tender, about 7 minutes. Drain. Rinse under cold water; drain. Using hands, squeeze leek dry. Mix ricotta, leek, egg, 1/2 cup Parmesan, salt, pepper, and nutmeg in bowl. Stir in 2/3 cup flour. Cover and chill mixture at least 1 hour and up to 1 day. Line rimmed baking sheet with parchment paper. Place flour for dredging in flat bowl. For each gnocchi, shape 1 tablespoon ricotta mixtureinto ball, then drop into bowl of flour, tossing to coat. Transfer gnocchi to baking sheet. (Can be made 4 hours ahead. Cover with plastic wrap; chill.) If using fresh fava beans, blanch in small saucepan of boiling salted water for 2 minutes; transfer to bowl of ice water. Peel beans. Melt butter in large nonstick skillet over medium heat. Add fava beans and sage leaves. Sauté until butter browns, favas are tender, and sage leaves are crisp, about 5 minutes. Set aside. Bring large pot of salted water to boil. Working in 2 batches, add gnocchi and cook until tender and cooked through, about 5 minutes. Using slotted spoon, transfer to skillet with fava beans; toss to coat. When all gnocchi have been added to skillet, toss over medium heat to warm. Serve with Parmesan.

ricotta-gnocchi-with-leeks-and-fava-beans-232095

['1 15- to 16-ounce container whole-milk ricotta cheese or 15 ounces fresh whole-milk ricotta cheese', '1 small leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise', '1 large egg', '1/2 cup freshly grated Parmesan cheese, plus additional for serving', '1 teaspoon salt', '1/4 teaspoon ground black pepper', '1/8 teaspoon ground nutmeg', '2/3 cup all purpose flour, plus additional for dredging', '1 cup shelled fresh fava beans or frozen double-peeled, thawed', '1/2 cup (1 stick) butter', '12 fresh sage leaves']

Ravioli Filled with Radicchio

['1 cup plus 2 tablespoons all purpose flour', '3/4 cup semolina (pasta flour)', '3 large eggs, beaten to blend', '1/4 cup extra-virgin olive oil', '1 cup thinly sliced red onion', '2 small heads radicchio, quartered, cored, thinly sliced crosswise', '1/4 cup dry red wine', '1/2 cup mascarpone cheese', '1/2 cup (1 stick) butter, melted, hot', '1 cup freshly grated Parmesan cheese']

Whisk flour and semolina in medium bowl to blend. Add eggs and stir with wooden spoon until mixture clumps together; turn out onto floured surface and knead until dough is smooth, adding more flour by tablespoonfuls if dough is sticky, about 8 minutes. Form dough into ball; cover and let rest 1 hour. (Can be made 1 day ahead. Wrap in plastic; chill. Let stand at room temperature 1 hour before rolling out.) Heat oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 8 minutes. Stir in radicchio and wine; sprinkle with salt. Reduce heat to medium-low; cover and cook until radicchio is very soft, stirring frequently and adding water by tablespoonfuls if dry, about 40 minutes. Uncover and sauté until all liquid evaporates, about 5 minutes. Remove from heat and cool. Mix in mascarpone cheese. Season with salt and pepper. Cut pasta dough into 6 equal pieces. Cover pieces with plastic wrap to keep from drying out. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle. Run dough piece through machine. Fold in half crosswise (end to end) and run through again. Continue to run through machine, turning machine to narrower settings after 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is scant 1/16 inch thick (about last setting). Place pasta sheet on lightly floured work surface; cover with plastic to keep from drying. Repeat with remaining pasta pieces. Using sharp 3 1/2-inch-diameter cookie cutter, cut out 36 rounds from pasta sheets. Place 1 rounded teaspoon filling in center of 1 dough round. Brush edges of dough lightly with water. Fold dough over filling, forming half-moon and pressing to adhere. Press edges with tines of fork to seal tightly. Place ravioli in single layer on lightly floured baking sheet and let dry 30 minutes. (Can be prepared 6 hours ahead. Cover; chill.) Working in 2 batches, cook ravioli in very large pot of boiling salted water until just tender, stirring gently to prevent sticking, about 3 minutes. Drain. Transfer ravioli to bowl. Pour hot melted butter over; sprinkle with salt, pepper, and Parmesan. Toss gently and serve.

ravioli-filled-with-radicchio-232094

['1 cup plus 2 tablespoons all purpose flour', '3/4 cup semolina (pasta flour)', '3 large eggs, beaten to blend', '1/4 cup extra-virgin olive oil', '1 cup thinly sliced red onion', '2 small heads radicchio, quartered, cored, thinly sliced crosswise', '1/4 cup dry red wine', '1/2 cup mascarpone cheese', '1/2 cup (1 stick) butter, melted, hot', '1 cup freshly grated Parmesan cheese']

Ravioli di Ricotta e Asparagi con Salsa di Piselli

['1 cup shelled fresh or frozen green peas', '1 cup water', '1 tablespoon chopped green onion', '1/2 teaspoon salt', '1 pound slender asparagus', '3/4 cup fresh whole-milk ricotta cheese (6 ounces)', '1 teaspoon minced fresh mint', '1 large egg', 'Fresh Egg Pasta', 'Extra-virgin olive oil']

Bring first 4 ingredients to boil in small saucepan. Cook uncovered until peas are just tender, about 3 minutes. Cool slightly. Transfer mixture to blender; puree until smooth (sauce will be thin). Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Rewarm before using.) Cut top 3 inches off asparagus; cut into 1/2-inch lengths. Cook in saucepan of boiling salted water until tender, about 3 minutes. Drain; place in bowl of ice water. Drain; pat dry. Mix cheese and mint in medium bowl. Stir in asparagus. Season with salt and pepper; mix in egg. Follow directions for making and rolling Fresh Egg Pasta dough into sheets. Starting 1 inch from 1 short side of 1 pasta sheet, drop ricotta filling by rounded teaspoonfuls down center of sheet, spacing mounds 2 inches apart. Brush pasta edges and between mounds of filling lightly with water. Cover with second pasta sheet, pressing down around filling to eliminate air pockets and to seal. Using fluted pastry wheel, cut pasta between filling, trimming sides to form 2- to 2 1/4-inch ravioli. Repeat with more pasta and remaining filling, making about 36. (Reserve remaining pasta for another use, cutting into shapes and drying on floured work surface.) Place ravioli on floured baking sheet; let dry 30 minutes. (Can be made 6 hours ahead. Cover; chill.) Working in 2 batches, cook ravioliin very large pot of boiling salted water until just tender, stirring gently, about 3 minutes. Drain ravioli. Divide hot pea sauce among 6 plates. Top with ravioli. Drizzle with olive oil and serve.

ravioli-di-ricotta-e-asparagi-con-salsa-di-piselli-232093

['1 cup shelled fresh or frozen green peas', '1 cup water', '1 tablespoon chopped green onion', '1/2 teaspoon salt', '1 pound slender asparagus', '3/4 cup fresh whole-milk ricotta cheese (6 ounces)', '1 teaspoon minced fresh mint', '1 large egg', 'Fresh Egg Pasta', 'Extra-virgin olive oil']

Fettuccine con Carciofi

['1 lemon, halved', '3 large artichokes', '6 tablespoons extra-virgin olive oil', '2 garlic cloves, peeled', '6 tablespoons dry white wine', '3 tablespoons chopped fresh Italian parsley, divided', '12 ounces fettuccine', '3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces), divided']

Fill large bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Working with 1 artichoke at a time, cut off stem from artichoke. Using small knife, peel stem, then slice into 1/4-inch-thick rounds. Drop stem slices into lemon water. Pull off leaves from artichoke and discard. Using spoon, scoop out choke. Thinly slice artichoke bottom. Drop artichoke slices into lemon water. Repeat with remaining artichokes. Heat oil in heavy large skillet over medium heat. Add garlic; sauté 1 minute. Drain artichoke pieces; add to skillet. Sauté until artichokes are soft and beginning to turn golden, about 20 minutes. Add wine; reduce heat to medium-low, cover, and simmer 3 minutes. Stir in 1 1/2 tablespoons parsley; simmer 1 minute. Discard garlic. Season sauce with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup pasta cooking liquid. Return pasta to pot; add artichoke sauce and half of cheese and toss to blend, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining cheese and 1 1/2 tablespoons parsley and serve.

fettuccine-con-carciofi-232092

['1 lemon, halved', '3 large artichokes', '6 tablespoons extra-virgin olive oil', '2 garlic cloves, peeled', '6 tablespoons dry white wine', '3 tablespoons chopped fresh Italian parsley, divided', '12 ounces fettuccine', '3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)', 'divided']

Beet Ravioli with Poppy Seed Butter

['2 large red or golden beets (about 14 ounces)', '1/2 cup fresh whole-milk ricotta cheese', '2 tablespoons dried breadcrumbs', '1 1/4 pounds Fresh Egg Pasta', '1/2 cup (1 stick) butter', '1 tablespoon poppy seeds', 'Freshly grated Parmesan cheese']

Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs. Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds. Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.) Melt butter in large skillet over medium heat and stir in poppy seeds; keep warm. Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat. Divide ravioli among 8 plates; sprinkle with Parmesan.

beet-ravioli-with-poppy-seed-butter-232091

['2 large red or golden beets (about 14 ounces)', '1/2 cup fresh whole-milk ricotta cheese', '2 tablespoons dried breadcrumbs', '1 1/4 pounds Fresh Egg Pasta', '1/2 cup (1 stick) butter', '1 tablespoon poppy seeds', 'Freshly grated Parmesan cheese']

Duck Stuffed with Chicken Liver, Candied Orange, and Pears

['3 cups sugar', '2 2/3 cups water', '2 oranges, ends trimmed and discarded, each cut into 5 rounds', '6 tablespoons extra-virgin olive oil, divided', '14 ounces chicken livers, fat trimmed', '10 large fresh sage leaves', '2 garlic cloves, thinly sliced', '2 cups diced peeled pears (about 2 medium)', '2 cups dry red wine', '2 4 1/2- to 5-pound ducks, thawed if frozen, excess fat trimmed, rinsed, patted dry', '2 tablespoons honey']

Combine sugar and 2 2/3 cups water in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves. Add orange slices and boil gently until orange peels are almost translucent, about 30 minutes. Drain. Place orange slices on rack set over plate and let drain another 30 minutes. Cut slices into 1/2-inch dice. (Can be made 1 day ahead. Cover and refrigerate.) Heat 4 tablespoons oil in large nonstick skillet over medium-high heat. Add chicken livers, sage, and garlic; sauté until livers are browned but still slightly pink inside, about 9 minutes. Remove from heat; cool slightly. Cut chicken livers into 1/2-inch dice; return to skillet. Mix in pears and diced candied oranges. Season stuffing to taste with salt and pepper. Preheat oven to 400°F. Boil wine in small saucepan for 3 minutes to allow alcohol to cook away; set aside. Sprinkle duck cavities with salt and pepper. Fill cavities with liver stuffing, dividing equally. Close cavity openings with small metal skewers. Place ducks in large roasting pan. Brush ducks with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Roast ducks 20 minutes. Pour wine into roasting pan. Brush ducks with honey. Continue to roast until ducks are cooked through and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 10 minutes longer. Transfer ducks to platter. Spoon fat off top of pan juices and discard. Pour pan juices into small bowl; season with salt and pepper. Serve ducks and stuffing with pan juices.

duck-stuffed-with-chicken-liver-candied-orange-and-pears-232090

['3 cups sugar', '2 2/3 cups water', '2 oranges, ends trimmed and discarded, each cut into 5 rounds', '6 tablespoons extra-virgin olive oil, divided', '14 ounces chicken livers, fat trimmed', '10 large fresh sage leaves', '2 garlic cloves, thinly sliced', '2 cups diced peeled pears (about 2 medium)', '2 cups dry red wine', '2 4 1/2- to 5-pound ducks, thawed if frozen, excess fat trimmed, rinsed, patted dry', '2 tablespoons honey']

Veal Roasted with Shallots, Fennel and Vin Santo

['1 tablespoon coarse kosher salt', '1 tablespoon dried thyme', '1/2 teaspoon ground white pepper', '4 tablespoons olive oil, divided', '1 3 1/4-pound boneless veal shoulder roast', '2 pounds shallots, thinly sliced', '7 1/2 cups thinly sliced fresh fennel (from 3 large bulbs)', '1 500-ml bottle Vin Santo', '1 tablespoon chopped fresh thyme']

Preheat oven to 375°F. Mix salt, dried thyme, and white pepper in small bowl. Rub 1 tablespoon oil over roast. Rub salt mixture over roast. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add meat and cook until golden brown on all sides, about 5 minutes. Transfer roast to plate. Add remaining 1 tablespoon oil, shallots, and fennel to same pot. Sauté until vegetables are golden brown, stirring frequently and scraping up browned bits, about 12 minutes. Add Vin Santo; boil 3 minutes. Return veal to pot, nestling into vegetables, and top with some of vegetables. Cover; roast until instant-read thermometer inserted into center of veal registers 165°F, about 1 hour 15 minutes. Transfer veal to platter. Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.

veal-roasted-with-shallots-fennel-and-vin-santo-232088

['1 tablespoon coarse kosher salt', '1 tablespoon dried thyme', '1/2 teaspoon ground white pepper', '4 tablespoons olive oil, divided', '1 3 1/4-pound boneless veal shoulder roast', '2 pounds shallots, thinly sliced', '7 1/2 cups thinly sliced fresh fennel (from 3 large bulbs)', '1 500-ml bottle Vin Santo', '1 tablespoon chopped fresh thyme']

Pan-Fried John Dory

['2 large eggs', '3/4 teaspoon salt', '1/2 teaspoon ground black pepper', '1 cup all purpose flour', '3 1/2 cups fresh breadcrumbs made from crustless Italian bread', '4 6-ounce skinless John Dory fillets', '1/4 cup extra-virgin olive oil', 'Lemon wedges']

Preheat oven to 250°F. Whisk eggs with 3/4 teaspoon salt and 1/2 teaspoon pepper in shallow dish. Place flour on plate. Place breadcrumbs on another plate. Dredge fish in flour; shake off excess. Dip fish into seasoned eggs, then coat completely with breadcrumbs. Transfer to baking sheet. Heat oil in heavy large skillet over medium-high heat. Add 2 fillets and cook until coating is golden brown and fillets are opaque in center, about 3 minutes per side. Using 2 spatulas, transfer to rimmed baking sheet; keep warm in oven. Repeat with remaining fillets. Transfer fish to platter. Garnish with lemon wedges and serve.

pan-fried-john-dory-232086

['2 large eggs', '3/4 teaspoon salt', '1/2 teaspoon ground black pepper', '1 cup all purpose flour', '3 1/2 cups fresh breadcrumbs made from crustless Italian bread', '4 6-ounce skinless John Dory fillets', '1/4 cup extra-virgin olive oil', 'Lemon wedges']

Lemony Crab Salad with Baby Greens

['1 pound fresh crabmeat, picked over', '3 tablespoons fresh lemon juice', '3 tablespoons extra-virgin olive oil', '1 1/2 tablespoons minced fresh Italian parsley', '1 5-ounce package mixed baby greens (about 8 cups)', '1/4 cup extra-virgin olive oil']

In large nonmetallic bowl,toss first 4 ingredients to combine. Season to taste with salt and pepper. Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.

lemony-crab-salad-with-baby-greens-232085

['1 pound fresh crabmeat, picked over', '3 tablespoons fresh lemon juice', '3 tablespoons extra-virgin olive oil', '1 1/2 tablespoons minced fresh Italian parsley', '1 5-ounce package mixed baby greens (about 8 cups)', '1/4 cup extra-virgin olive oil']

Insalata di Puntarelle

['3 garlic cloves, chopped', '3 anchovy fillets, rinsed, patted dry', 'Large pinch of coarse kosher salt', '1/4 cup extra-virgin olive oil', '1 tablespoon red wine vinegar', '2 teaspoons Dijon mustard', '4 large heads of Belgian endive (about 1 1/3 pounds), halved lengthwise, then cut lengthwise into thin strips', '4 celery stalks (about 1/2 pound), cut into 4-inch lengths, then cut lengthwise into thin strips']

Mix garlic, anchovies, and salt in small bowl. Mash with back of wooden spoon or firm spatula until paste forms. Whisk in oil, vinegar, and mustard. Season dressing to taste with salt and generously with pepper. Place endive and celery in large bowl of ice water. Refrigerate 1 hour. Drain well. Place in clean bowl. Toss with anchovy dressing and serve.

insalata-di-puntarelle-232084

['3 garlic cloves, chopped', '3 anchovy fillets, rinsed, patted dry', 'Large pinch of coarse kosher salt', '1/4 cup extra-virgin olive oil', '1 tablespoon red wine vinegar', '2 teaspoons Dijon mustard', '4 large heads of Belgian endive (about 1 1/3 pounds), halved lengthwise, then cut lengthwise into thin strips', '4 celery stalks (about 1/2 pound)', 'cut into 4-inch lengths', 'then cut lengthwise into thin strips']

Pasta e Ceci con Vongole

['1 cup dried garbanzo beans (chickpeas; about 7 ounces)', '6 tablespoons extra-virgin olive oil, divided', '3 garlic cloves, peeled, divided', '1 6-inch-long fresh rosemary sprig', '1/4 teaspoon dried crushed red pepper', '1 3/4 pounds small clams (such as Manila)', '1 cup ditalini or other short hollow pasta (about 5 ounces)']

Place garbanzo beans in medium bowl. Pour enough cold water over to cover; let soak at room temperature overnight. Drain. Place garbanzo beans in large saucepan; add enough fresh water to cover. Boil 15 minutes. Drain. Return garbanzo beans to pan; add 4 cups water, 3 tablespoons oil, 2 garlic cloves, rosemary sprig, and crushed red pepper. Bring to boil. Reduce heat and simmer uncovered until beans are tender, adding more water as needed by 1/2 cupfuls, about 2 hours. Discard rosemary sprig. Transfer 1 cup garbanzo bean mixture to processor and puree until smooth; return to mixture in saucepan. Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add remaining garlic clove; sauté until golden, about 2 minutes. Add clams and 1/4 cup water; cover and cook until clams open, about 5 minutes (discard garlic and any clams that do not open). Cool clams slightly; reserve pan juices. Working over bowl to catch juices, remove clams from shells; discard shells. Strain pan juices and clam juice from bowl into garbanzo bean mixture, then add 3 1/2 cups water and bring to boil. Add pasta and cook until pasta is just tender but still firm to bite, adding more water if soup is too thick and stirring occasionally, about 10 minutes. Stir in clams. Season to taste with salt and pepper. Ladle soup into bowls and serve.

pasta-e-ceci-con-vongole-232083

['1 cup dried garbanzo beans (chickpeas; about 7 ounces)', '6 tablespoons extra-virgin olive oil, divided', '3 garlic cloves, peeled, divided', '1 6-inch-long fresh rosemary sprig', '1/4 teaspoon dried crushed red pepper', '1 3/4 pounds small clams (such as Manila)', '1 cup ditalini or other short hollow pasta (about 5 ounces)']

Risotto alla Primavera

['6 1/2 cups (about) vegetable broth', '3 tablespoons unsalted butter, divided', '1 tablespoon extra-virgin olive oil', '1 8-ounce onion, chopped', '1 medium leek (white part only), sliced crosswise into thin rings', '2 stalks green garlic, chopped, or 1 garlic clove, minced', '2 cups arborio rice or carnaroli rice', '1/2 cup dry white wine', '1 cup 1-inch pieces thin asparagus', '1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)', '1/4 cup chopped fresh Italian parsley', '3/4 cup freshly grated Parmesan cheese, plus additional for serving']

Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.

risotto-alla-primavera-232081

['6 1/2 cups (about) vegetable broth', '3 tablespoons unsalted butter, divided', '1 tablespoon extra-virgin olive oil', '1 8-ounce onion, chopped', '1 medium leek (white part only), sliced crosswise into thin rings', '2 stalks green garlic, chopped, or 1 garlic clove, minced', '2 cups arborio rice or carnaroli rice', '1/2 cup dry white wine', '1 cup 1-inch pieces thin asparagus', '1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)', '1/4 cup chopped fresh Italian parsley', '3/4 cup freshly grated Parmesan cheese', 'plus additional for serving']

Cauliflower and Broccoli Flan with Spinach Bechamel

['2 1/2 cups cauliflower florets', '2 1/2 cups broccoli florets', '2 6-ounce bags baby spinach leaves', '6 tablespoons (3/4 stick) butter', '1/4 cup all purpose flour', '2/3 cup whole milk', '2/3 cup freshly grated Parmesan cheese']

Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool. Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop. Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese. Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.) Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.

cauliflower-and-broccoli-flan-with-spinach-bechamel-232078

['2 1/2 cups cauliflower florets', '2 1/2 cups broccoli florets', '2 6-ounce bags baby spinach leaves', '6 tablespoons (3/4 stick) butter', '1/4 cup all purpose flour', '2/3 cup whole milk', '2/3 cup freshly grated Parmesan cheese']

Carciofi alla Giudea

['3 lemons, divided', '12 baby artichokes', 'Olive oil (for frying)']

Cut 1 lemon in half. Squeeze juice into large bowl; add lemon halves. Fill bowl 2/3 full with water. Working with 1 artichoke at a time, break off dark outer leaves until only pale green leaves remain. Trim end off stem and cut 1/2 inch off top of artichoke; add to lemon water. Repeat with remaining artichokes. Fill another large bowl with ice water. Blanch artichokes in large saucepan of boiling salted water 10 seconds; transfer to ice water to cool completely. Remove artichokes from water and shake off excess moisture. Gently pry open leaves and press as flat as possible. Invert artichokes onto paper-towel-lined work surface and press to hold leaves open. Drain 30 minutes. (Can be prepared 4 hours ahead. Cover with plastic and let stand at room temperature.) Line large baking sheet with paper towels. Add enough olive oil to heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of saucepan with tip submerged in oil. Heat oil over medium-high heat until thermometer registers 350°F. Working with 1 artichoke at a time, firmly grasp stem end of artichoke with long tongs. Submerge artichoke in oil to bottom of saucepan, pressing to keep leaves spread open, and fry until leaves hold shape, about 15 seconds. Release artichoke (it will turn stem side down). Repeat with 3 more artichokes and continue frying until artichoke hearts are just tender when pierced with knife, about 4 minutes longer. Using tongs, remove artichokes from oil; transfer, stem side up, to paper towels, pressing slightly to hold leaves open. Turn artichokes over to drain on paper towels. Repeat with remaining artichokes. Sprinkle with salt. Slice remaining lemons into wedges. Serve artichokes with lemon wedges.

carciofi-alla-giudea-232077

['3 lemons, divided', '12 baby artichokes', 'Olive oil (for frying)']

Spicy Asian Marinade

['3 tablespoons soy sauce', '2 tablespoons rice wine or sake', '1 tablespoon minced garlic', '1 teaspoon dried chile flakes or hot chile paste', '1 tablespoon virgin olive oil']

Mix together all the ingredients in a bowl and use as directed in the recipe or for other foods.

spicy-asian-marinade-232058

['3 tablespoons soy sauce', '2 tablespoons rice wine or sake', '1 tablespoon minced garlic', '1 teaspoon dried chile flakes or hot chile paste', '1 tablespoon virgin olive oil']

Jamaican Hot Pepper Shrimp

['4 cups water', '1/2 cup chopped scallion', '4 garlic cloves, crushed', '3 fresh thyme sprigs', '3 fresh Scotch bonnet or habanero chiles, halved and seeded', '2 tablespoons salt', '1/2 teaspoon black pepper', '10 whole allspice', '1 lb large shrimp in shell (21 to 25 per lb)']

Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes. Stir in shrimp, making sure they are just covered by liquid, and remove pot from heat. Cool shrimp in liquid to room temperature, uncovered, about 1 hour. Transfer shrimp with a slotted spoon to a plate or bowl and drizzle some of cooking liquid on top.

jamaican-hot-pepper-shrimp-232029

['4 cups water', '1/2 cup chopped scallion', '4 garlic cloves, crushed', '3 fresh thyme sprigs', '3 fresh Scotch bonnet or habanero chiles, halved and seeded', '2 tablespoons salt', '1/2 teaspoon black pepper', '10 whole allspice', '1 lb large shrimp in shell (21 to 25 per lb)']

Penang Rice Salad

['1 3/4 cups jasmine rice* (11 3/4 oz)', '3 cups water', '1/3 cup packaged unsweetened dried coconut', '1/4 cup fine-quality dried shrimp** (1 oz)', '1 large fresh lemongrass stalk, 1 or 2 outer leaves discarded and root end trimmed', '3 (2 1/2-inch-long) fresh or thawed frozen Kaffir lime leaves', '1 (1/2-inch) piece peeled fresh or thawed frozen turmeric** (optional), finely grated', '1 large shallot, halved lengthwise and very thinly sliced crosswise (3/4 cup)', '5 tablespoons very thinly sliced fresh Vietnamese basil or fresh cilantro (from 1 bunch)', '3 tablespoons very thinly sliced fresh mint', '2 tablespoons fresh lime juice, or to taste', '1/2 teaspoon freshly ground white pepper', '1/4 teaspoon salt', 'an electric coffee/spice grinder']

Wash rice in several changes of cold water in a bowl until water is clear, then drain well in a sieve. Combine with 3 cups fresh water in a 2 1/2-quart heavy saucepan. Bring to a boil, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff gently with a fork, then transfer 5 cups to a large shallow baking pan and cool to warm room temperature. Reserve remaining rice for another use. While rice is cooking, toast coconut in a dry heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until golden, 4 to 6 minutes, then transfer to a small bowl to cool. Pulse in grinder once or twice (do not overgrind or you will end up with coconut butter), then return to small bowl. Finely grind shrimp in grinder until very fluffy, about 1 minute. Thinly slice lower 6 inches of lemongrass stalk and very finely mince slices. Cut out central veins and stems from lime leaves with a sharp knife, then slice leaves lengthwise into hair-thin strips. Toss together rice, coconut, dried shrimp, lemongrass, lime leaves, turmeric (if using), shallot, basil, mint, 2 tablespoons lime juice, white pepper, and salt until combined well and free of lumps, then season with additional salt and lime juice if necessary. Serve immediately. *Available at Temple of Thai (877-811-8773). **Available at Asian markets.

penang-rice-salad-232028

['1 3/4 cups jasmine rice* (11 3/4 oz)', '3 cups water', '1/3 cup packaged unsweetened dried coconut', '1/4 cup fine-quality dried shrimp** (1 oz)', '1 large fresh lemongrass stalk, 1 or 2 outer leaves discarded and root end trimmed', '3 (2 1/2-inch-long) fresh or thawed frozen Kaffir lime leaves', '1 (1/2-inch) piece peeled fresh or thawed frozen turmeric** (optional), finely grated', '1 large shallot, halved lengthwise and very thinly sliced crosswise (3/4 cup)', '5 tablespoons very thinly sliced fresh Vietnamese basil or fresh cilantro (from 1 bunch)', '3 tablespoons very thinly sliced fresh mint', '2 tablespoons fresh lime juice, or to taste', '1/2 teaspoon freshly ground white pepper', '1/4 teaspoon salt', 'an electric coffee/spice grinder']

Beef Pot Stickers

['1 3/4 to 2 cups all-purpose flour', '3/4 cup boiling-hot water', '1/4 lb ground beef chuck (1/2 cup)', '1 1/2 tablespoons soy sauce', '1 tablespoon Asian sesame oil', '1 tablespoon peanut oil', '1 tablespoon minced peeled fresh ginger', '1 teaspoon Chinese sweet bean paste', '2 cups finely chopped yellow or green garlic chives (6 oz)', '1 tablespoon peanut oil', '1/3 cup warm water', 'a 6-inch (3/4-inch-diameter) rolling pin or dowel']

Put 1 3/4 cups flour in a large bowl, then add boiling-hot water, stirring with a wooden spoon until a shaggy dough forms. When just cool enough to handle, turn out dough (including any loose flour) onto a work surface and knead, incorporating some of remaining 1/4 cup flour if dough is sticky, until smooth, about 5 minutes. Form into a ball and wrap in plastic wrap. Let stand at room temperature at least 10 minutes and up to 30. Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives. Form dough into a log (24 inches long and about 1 inch wide), then cut dough crosswise into 24 (1-inch-wide) pieces. Put 6 pieces, cut sides down, on a lightly floured surface (keep remaining pieces loosely covered with plastic wrap) and flatten slightly with your hand. Roll out each flattened piece into a 3 1/4-inch round with lightly floured rolling pin. Put a level tablespoon of filling in center of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal and leaving a small opening at each end of semicircle. Stand each dumpling, sealed edge up, on a wax-paper-lined tray, then press dumplings slightly onto 1 side so more of dumpling touches tray. Make more dumplings in same manner. Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (1/3 cup) over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.

beef-pot-stickers-232027

['1 3/4 to 2 cups all-purpose flour', '3/4 cup boiling-hot water', '1/4 lb ground beef chuck (1/2 cup)', '1 1/2 tablespoons soy sauce', '1 tablespoon Asian sesame oil', '1 tablespoon peanut oil', '1 tablespoon minced peeled fresh ginger', '1 teaspoon Chinese sweet bean paste', '2 cups finely chopped yellow or green garlic chives (6 oz)', '1 tablespoon peanut oil', '1/3 cup warm water', 'a 6-inch (3/4-inch-diameter) rolling pin or dowel']

Turkish Lamb Kebabs

['1 medium red onion, finely chopped (1/2 cup)', '1/2 cup coarsely chopped fresh flat-leaf parsley', '1 medium tomato, diced (3/4 cup)', '1 teaspoon dried oregano', '1/2 tablespoon Urfa pepper*', '1/2 tablespoon Maras pepper*', '6 tablespoons olive oil', '3/4 teaspoon salt', '1 (1 1/2-lb) piece boneless leg of lamb, trimmed and cut into 32 (1-inch) cubes', '1/2 teaspoon black pepper', '4 (10-inch) square pieces soft lavash bread*', '8 (10-inch) wooden skewers, soaked in water 30 minutes']

If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Stir together onion, parsley, tomato, oregano, Urfa and Maras peppers, 2 tablespoons oil, and 1/4 teaspoon salt. Pat lamb dry, then toss with black pepper, 1 tablespoon oil, and remaining 1/2 teaspoon salt and thread 4 lamb cubes onto each skewer, leaving a little space in between cubes. Brush lavash (on both sides) with remaining 3 tablespoons oil and transfer to a platter. Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, 6 to 8 minutes total. Transfer lamb skewers to a platter and cover with foil to keep warm. Grill lavash, covered only if using a gas grill, turning over once, until just heated through and lightly browned but still flexible, about 45 seconds total. Remove lamb from skewers and divide among pieces of lavash. Top lamb with tomato mixture and roll up lavash to enclose lamb. Serve immediately.

turkish-lamb-kebabs-232026

['1 medium red onion, finely chopped (1/2 cup)', '1/2 cup coarsely chopped fresh flat-leaf parsley', '1 medium tomato, diced (3/4 cup)', '1 teaspoon dried oregano', '1/2 tablespoon Urfa pepper*', '1/2 tablespoon Maras pepper*', '6 tablespoons olive oil', '3/4 teaspoon salt', '1 (1 1/2-lb) piece boneless leg of lamb, trimmed and cut into 32 (1-inch) cubes', '1/2 teaspoon black pepper', '4 (10-inch) square pieces soft lavash bread*', '8 (10-inch) wooden skewers', 'soaked in water 30 minutes']

Chicken and Scallion Skewers

['Vegetable oil for brushing', '1/4 cup mirin (Japanese sweet rice wine)', '3 tablespoons soy sauce', '3 tablespoons sake or dry Sherry', '2 teaspoons sugar', '3 bunches large scallions', '1 lb skinless boneless chicken thighs (about 3), cut into 1-inch pieces', '12 (8-inch) wooden skewers']

Line bottom of a broiler pan with foil and cover with rack. Lightly brush rack with oil. Bring mirin, soy sauce, sake, and sugar to a boil in a 1-quart saucepan over moderately high heat, stirring until sugar is dissolved. Boil, uncovered, until reduced to about 1/3 cup, about 5 minutes. Remove from heat and reserve 1 1/2 tablespoons sauce in a small bowl for brushing after skewers are cooked. Cut white and pale green parts of scallions crosswise into 1 1/2-inch pieces (reserve scallion greens for another use). Cook scallions in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Immediately transfer to a bowl of ice and cold water to stop cooking. Drain, then pat scallions dry with paper towels. Preheat broiler. Thread 1 skewer alternately with chicken and scallions, using 3 pieces of each and piercing scallions crosswise through center. Place skewer on rack of broiler pan, then brush both sides generously with sauce. Repeat with remaining skewers, arranging all skewers in same direction. (You may have some chicken and scallion pieces left over.) Cover exposed skewers (but not chicken or scallions) with a strip of foil to prevent scorching. Broil skewers 4 to 6 inches from heat until chicken is slightly charred, about 4 minutes. Remove foil and brush both sides with more sauce, then turn skewers over and replace foil. Broil until other side of chicken is slightly charred and cooked through, about 4 minutes more. Serve warm or at room temperature. Just before serving, coat skewers with reserved sauce using cleaned brush.

chicken-and-scallion-skewers-232025

['Vegetable oil for brushing', '1/4 cup mirin (Japanese sweet rice wine)', '3 tablespoons soy sauce', '3 tablespoons sake or dry Sherry', '2 teaspoons sugar', '3 bunches large scallions', '1 lb skinless boneless chicken thighs (about 3), cut into 1-inch pieces', '12 (8-inch) wooden skewers']

Sweet Rice-Flour and Coconut Cake

['3 cups mochiko* (sweet rice flour; 1 lb)', '2 1/2 cups sugar', '2 teaspoons baking powder', '1/4 teaspoon salt', '2 (14-oz) cans unsweetened coconut milk (not low-fat)', '5 large eggs', '1/2 stick (1/4 cup) unsalted butter, melted and cooled', '1 teaspoon vanilla']

Put oven rack in middle position and preheat oven to 350°F. Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined. Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.

sweet-rice-flour-and-coconut-cake-232024

['3 cups mochiko* (sweet rice flour; 1 lb)', '2 1/2 cups sugar', '2 teaspoons baking powder', '1/4 teaspoon salt', '2 (14-oz) cans unsweetened coconut milk (not low-fat)', '5 large eggs', '1/2 stick (1/4 cup) unsalted butter, melted and cooled', '1 teaspoon vanilla']

Watermelon with Fennel Salt

['1 tablespoon fennel seeds', '2 teaspoons kosher salt', '12 (1-inch-thick) slices from a 5-lb quartered chilled watermelon', '6 lime wedges']

Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes, then toast fennel seeds, stirring constantly, until lightly browned, 3 to 4 minutes. Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon. Serve with lime wedges.

watermelon-with-fennel-salt-232023

['1 tablespoon fennel seeds', '2 teaspoons kosher salt', '12 (1-inch-thick) slices from a 5-lb quartered chilled watermelon', '6 lime wedges']

Strawberries with Marsala

['2 lb strawberries (2 qt), trimmed, halved if large', '1/4 cup sugar', '1/4 cup sweet Marsala wine']

Toss together strawberries, sugar, and Marsala until sugar is dissolved. Let macerate at room temperature, tossing occasionally, 30 minutes before serving.

strawberries-with-marsala-232022

['2 lb strawberries (2 qt), trimmed, halved if large', '1/4 cup sugar', '1/4 cup sweet Marsala wine']

Guanabana Sorbet with Mango Lime Coulis

['1 1/2 cups sugar', '1 3/4 cups water', '2 (14-oz) packages frozen guanabana (soursop) purée such as Goya brand, thawed (3 cups)', '1 1/2 cups fresh mango purée (from 1 1/2 lb mangoes) or 1 (14-oz) package frozen mango purée, thawed', '3 tablespoons fresh lime juice, or to taste', '1/2 teaspoon finely grated fresh lime zest', 'Garnish: lime zest', 'an ice cream maker']

Bring sugar and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, until reduced to about 2 cups, 3 to 5 minutes. Transfer syrup to a bowl and cool completely. Whisk together guanabana purée and 1 1/2 cups syrup, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 2 hours. Blend mango purée, lime juice, 6 tablespoons of remaining syrup, and remaining 1/4 cup water in a blender until very smooth. Force through a fine-mesh sieve into a bowl, pressing on and then discarding solids, then whisk in zest and, if necessary, additional water for a thin purée. Serve sorbet with coulis.

guanabana-sorbet-with-mango-lime-coulis-232021

['1 1/2 cups sugar', '1 3/4 cups water', '2 (14-oz) packages frozen guanabana (soursop) purée such as Goya brand, thawed (3 cups)', '1 1/2 cups fresh mango purée (from 1 1/2 lb mangoes) or 1 (14-oz) package frozen mango purée, thawed', '3 tablespoons fresh lime juice, or to taste', '1/2 teaspoon finely grated fresh lime zest', 'Garnish: lime zest', 'an ice cream maker']

Mint Julep Pineapple

['2 tablespoons bourbon or blended whiskey', '1/4 cup finely chopped fresh mint plus 2 tablespoons whole small fresh mint leaves', '1 tablespoon sugar', '1 medium pineapple (2 lb; labeled "extra sweet")']

Stir together bourbon, chopped mint, and sugar in a small bowl. Let stand 20 minutes (to allow flavors to develop). Meanwhile, trim, peel, quarter, and core pineapple, then cut crosswise into 1/8-inch-thick slices and transfer to a bowl. Pour bourbon mixture through a sieve onto pineapple. Add whole mint leaves and gently toss to combine.

mint-julep-pineapple-232020

['2 tablespoons bourbon or blended whiskey', '1/4 cup finely chopped fresh mint plus 2 tablespoons whole small fresh mint leaves', '1 tablespoon sugar', '1 medium pineapple (2 lb; labeled "extra sweet")']

Passion-Fruit Nieve

['3 cups passion-fruit nectar (24 fl oz), chilled', '2/3 cup light corn syrup', '2 tablespoons fresh lime juice', 'an ice cream maker']

Stir together all ingredients and freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.

passion-fruit-nieve-232019

['3 cups passion-fruit nectar (24 fl oz), chilled', '2/3 cup light corn syrup', '2 tablespoons fresh lime juice', 'an ice cream maker']

Coconut Macaroons

['Butter and flour for preparing baking sheet and foil', '1 flour', '1 large egg white', '1 tablespoon sugar', '1/4 teaspoon vanilla', '1/8 teaspoon almond extract', '3/4 cup sweetened flaked coconut']

Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter and flour foil, knocking off excess flour. Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet. Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.

coconut-macaroons-232018

['Butter and flour for preparing baking sheet and foil', '1 flour', '1 large egg white', '1 tablespoon sugar', '1/4 teaspoon vanilla', '1/8 teaspoon almond extract', '3/4 cup sweetened flaked coconut']

Avocado Gelato

['2 cups whole milk', '3/4 cup sugar', '3 (4- by 1-inch) strips fresh orange zest', '2 tablespoons cornstarch', '2 firm-ripe California avocados (1 to 1 1/4 lb total)', '1 (500-mg) vitamin C tablet, crushed to a powder', 'an ice cream maker']

Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest. Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add milk mixture and blend well. Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.

avocado-gelato-232017

['2 cups whole milk', '3/4 cup sugar', '3 (4- by 1-inch) strips fresh orange zest', '2 tablespoons cornstarch', '2 firm-ripe California avocados (1 to 1 1/4 lb total)', '1 (500-mg) vitamin C tablet, crushed to a powder', 'an ice cream maker']

Butter Cookies with Dulce de Leche

['3/4 stick (6 tablespoons) unsalted butter, softened', '1/3 cup cornstarch', '3/4 to 1 cup all-purpose flour', '1/4 teaspoon baking powder', '1/8 teaspoon salt', '1/4 cup granulated sugar', '2 large egg yolks', '1 tablespoon Pisco or regular brandy', '1/4 teaspoon vanilla', 'About 1/4 cup dulce de leche*', 'Confectioners sugar for dusting', 'a 1 1/2-inch round cookie cutter']

Put oven rack in middle position and preheat oven to 350°F. Butter a large baking sheet. Whisk together cornstarch, 3/4 cup flour, baking powder, and salt in a small bowl. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg yolks, Pisco, and vanilla. Stir in flour mixture until combined, adding 1 to 2 tablespoons flour if dough is sticky. (Dough should be soft.) Form dough into a disk and roll out into an 11-inch round (1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out 32 rounds with cutter (reroll scraps if necessary) and transfer to sheet, arranging rounds 1/2 inch apart. Bake until firm and pale golden around edges, 12 to 15 minutes. Transfer to a rack and cool 10 minutes. Sandwich cookies with about 1/2 teaspoon dulce de leche. Dust with confectioners sugar.

butter-cookies-with-dulce-de-leche-232016

['3/4 stick (6 tablespoons) unsalted butter, softened', '1/3 cup cornstarch', '3/4 to 1 cup all-purpose flour', '1/4 teaspoon baking powder', '1/8 teaspoon salt', '1/4 cup granulated sugar', '2 large egg yolks', '1 tablespoon Pisco or regular brandy', '1/4 teaspoon vanilla', 'About 1/4 cup dulce de leche*', 'Confectioners sugar for dusting', 'a 1 1/2-inch round cookie cutter']

Sicilian Cannoli

['1 cup all-purpose flour plus additional for dusting', '3 tablespoons sugar', '1 teaspoon unsweetened cocoa powder (not Dutch-process)', '1/4 teaspoon cinnamon', '1/4 teaspoon salt', '1/8 teaspoon baking soda', '1 lb cold lard', '2 tablespoons sweet Marsala wine', '1 large egg, separated', 'About 3 cups vegetable oil', '1 lb fresh ricotta (2 cups)', '2 oz soft mild goat cheese', '1/4 cup confectioners sugar', '1 tablespoon minced candied orange peel', '1/2 teaspoon orange-flower water (also called orange-blossom water)', '1/4 teaspoon cinnamon', '1/3 cup shelled unsalted pistachios (not dyed red), chopped', '2 oz bittersweet chocolate (not unsweetened), chopped (1/2 cup)', 'Garnish: confectioners sugar', 'a pasta maker; a 4- to 4 1/4-inch round cookie cutter; a deep-fat thermometer; 6 (roughly 5 5/8- by 5/8-inch) metal cannoli tubes; 2 heavy-duty oven mitts; a pastry bag fitted with a 3/4-inch plain tip']

Whisk together flour, sugar, cocoa, cinnamon, salt, and baking soda. Add 2 tablespoons lard and blend in with your fingertips until combined. Add wine and yolk and stir until a dough forms. Turn out dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. Form dough into a disk and wrap tightly in plastic wrap, then let stand at room temperature 1 hour. Beat together ricotta, goat cheese, confectioners sugar, orange peel, orange-flower water, and cinnamon in a bowl with an electric mixer at medium speed 1 minute (do not overbeat). Fold in nuts and chocolate until combined and chill. Set smooth rollers of pasta maker at widest setting. Unwrap dough and cut in half, then lightly flour 1 piece (keep remaining half covered with plastic wrap). Flatten floured dough into an oval and feed through rollers. Turn dial down 2 notches and feed dough through rollers again. Continue to feed dough through rollers, making space between rollers narrower by 2 notches each time, until narrowest setting is used. Line a baking sheet with plastic wrap. Transfer rolled dough to a lightly floured surface and cut out 4 or 5 rounds with floured cutter. Transfer rounds to baking sheet and keep covered with more plastic wrap. Roll out remaining dough and cut rounds in same manner. Gather scraps and let stand 10 minutes. Roll out scraps and cut in same manner. Heat remaining lard with 1 1/4 inches oil in a 4-quart heavy pot over moderate heat until it registers 350°F on thermometer. Meanwhile, lightly oil cannoli tubes. Lightly beat egg white, then brush bottom edge of 1 dough round with egg white. Wrap dough around a tube, overlapping ends (egg-white edge should go on top), then press edges together to seal. Make 5 more shells in same manner (keep remaining rounds covered with plastic). Fry dough on tubes 1 at a time, turning with metal tongs, until 1 shade darker, about 45 seconds. Wearing oven mitts, clamp end of hot tubes, 1 at a time, with tongs and, holding tube vertically, allow shell to slide off tube onto paper towels, gently shaking tube and wiggling shell as needed to loosen. (If you allow shell to cool it will stick to tube and shatter when you try to remove it.) Transfer shells to paper towels to drain and cool tubes before reusing. Wrap remaining dough around tubes and fry in same manner. Spoon filling into pastry bag and pipe some into 1 end of a cannoli shell, filling shell halfway, then pipe into other end. Repeat with remaining shells.

sicilian-cannoli-232015

['1 cup all-purpose flour plus additional for dusting', '3 tablespoons sugar', '1 teaspoon unsweetened cocoa powder (not Dutch-process)', '1/4 teaspoon cinnamon', '1/4 teaspoon salt', '1/8 teaspoon baking soda', '1 lb cold lard', '2 tablespoons sweet Marsala wine', '1 large egg, separated', 'About 3 cups vegetable oil', '1 lb fresh ricotta (2 cups)', '2 oz soft mild goat cheese', '1/4 cup confectioners sugar', '1 tablespoon minced candied orange peel', '1/2 teaspoon orange-flower water (also called orange-blossom water)', '1/4 teaspoon cinnamon', '1/3 cup shelled unsalted pistachios (not dyed red), chopped', '2 oz bittersweet chocolate (not unsweetened), chopped (1/2 cup)', 'Garnish: confectioners sugar', 'a pasta maker; a 4- to 4 1/4-inch round cookie cutter; a deep-fat thermometer; 6 (roughly 5 5/8- by 5/8-inch) metal cannoli tubes; 2 heavy-duty oven mitts; a pastry bag fitted with a 3/4-inch plain tip']

Green Olive Pimiento Relish

['1 1/2 cups pimiento-stuffed green olives (7 oz), drained, patted dry, and finely chopped', '2 garlic cloves, minced', '1 cup chopped fresh cilantro', '5 tablespoons extra-virgin olive oil', '1 teaspoon whole-grain Dijon mustard']

Stir together all ingredients and let stand 30 minutes to allow flavors to develop.

green-olive-pimiento-relish-232012

['1 1/2 cups pimiento-stuffed green olives (7 oz), drained, patted dry, and finely chopped', '2 garlic cloves, minced', '1 cup chopped fresh cilantro', '5 tablespoons extra-virgin olive oil', '1 teaspoon whole-grain Dijon mustard']

Carrot Pachadi

['1 1/2 cups plain whole-milk yogurt', '1 lb carrots', '1 tablespoon vegetable oil', '1 teaspoon black mustard seeds', '8 fresh curry leaves', '1 cup finely chopped red onion', '1 teaspoon ground cumin', '1/2 teaspoon salt', '1/8 teaspoon cayenne', '1/4 cup chopped fresh cilantro', 'a food processor fitted with shredding disk']

Drain yogurt in a large fine-mesh sieve set over a bowl about 30 minutes. Meanwhile, finely shred carrots using food processor. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds and cook, covered, until they make popping sounds, about 15 seconds. Add curry leaves and cook, stirring constantly, until fragrant, about 3 seconds. Add carrots, onion, cumin, salt, and cayenne and cook over moderate heat, stirring frequently, until carrots are crisp-tender, 2 to 3 minutes. Transfer to a shallow bowl and cool about 30 minutes. Stir in yogurt and cilantro.

carrot-pachadi-232011

['1 1/2 cups plain whole-milk yogurt', '1 lb carrots', '1 tablespoon vegetable oil', '1 teaspoon black mustard seeds', '8 fresh curry leaves', '1 cup finely chopped red onion', '1 teaspoon ground cumin', '1/2 teaspoon salt', '1/8 teaspoon cayenne', '1/4 cup chopped fresh cilantro', 'a food processor fitted with shredding disk']

Sauteed Escarole

['4 lb escarole (about 4 heads), cored and coarsely chopped', '1/4 cup extra-virgin olive oil plus additional for drizzling', '5 garlic cloves, thinly sliced', '1/2 teaspoon dried hot red pepper flakes', '1 (2-oz) can anchovy fillets in olive oil, drained, patted dry, and chopped']

Wash escarole well in a sinkful of water, then lift out and drain. Cook escarole in a 7- to 8-quart heavy pot of boiling salted water until tender, about 10 minutes, then drain in a colander. Heat oil in same pot over moderately high heat until hot but not smoking, then sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add anchovies, then reduce heat to moderate and cook, stirring, until dissolved, about 1 minute. Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season lightly with salt. Spoon onto a platter and drizzle with oil to taste.

sauteed-escarole-232010

['4 lb escarole (about 4 heads), cored and coarsely chopped', '1/4 cup extra-virgin olive oil plus additional for drizzling', '5 garlic cloves, thinly sliced', '1/2 teaspoon dried hot red pepper flakes', '1 (2-oz) can anchovy fillets in olive oil', 'drained', 'patted dry', 'and chopped']

Succotash

['3 tablespoons unsalted butter', '1 bunch scallions, chopped', '1 (10-oz) package frozen baby lima beans or frozen shelled edamame (soybeans; 2 cups), thawed', '1 (10-oz) package frozen corn kernels (2 cups), thawed', '1/2 teaspoon salt, or to taste', '1/2 teaspoon black pepper', '1/2 cup heavy cream']

Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened, about 2 minutes. Add beans and cook, stirring occasionally, 5 minutes. Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes. Add cream and cook, stirring, until cream is simmering and vegetables are tender, about 3 minutes.

succotash-232009

['3 tablespoons unsalted butter', '1 bunch scallions, chopped', '1 (10-oz) package frozen baby lima beans or frozen shelled edamame (soybeans; 2 cups), thawed', '1 (10-oz) package frozen corn kernels (2 cups), thawed', '1/2 teaspoon salt, or to taste', '1/2 teaspoon black pepper', '1/2 cup heavy cream']

Warm Peanut Salad

['1 lb raw peanuts in shell, shelled (1 3/4 cups)', '1 Turkish or 1/2 California bay leaf', '2 medium tomatoes, seeded and chopped', '1 cup chopped fresh cilantro (from 2 bunches)', '2 fresh small green Thai or serrano chiles (about 2 inches long), minced', '2 tablespoons fresh lemon juice', '3/4 teaspoon fine sea salt']

To skin peanuts, blanch in a 3-quart saucepan of boiling salted water 1 minute, then drain well. Slip off and discard skins using your fingers and transfer peanuts to a bowl. Bring 5 cups water to a boil with bay leaf in same saucepan. Add peanuts and reduce heat to moderate, then simmer, covered, until peanuts are soft enough to crumble easily when pressed with tines of a fork, about 30 to 45 minutes. (Test 1 or 2 peanuts, leaving the rest intact.) Drain well. When peanuts are almost finished cooking, stir together tomatoes, cilantro, chiles, lemon juice, and sea salt in a bowl. Add drained peanuts and stir to combine.

warm-peanut-salad-232008

['1 lb raw peanuts in shell, shelled (1 3/4 cups)', '1 Turkish or 1/2 California bay leaf', '2 medium tomatoes, seeded and chopped', '1 cup chopped fresh cilantro (from 2 bunches)', '2 fresh small green Thai or serrano chiles (about 2 inches long), minced', '2 tablespoons fresh lemon juice', '3/4 teaspoon fine sea salt']

Basmati Rice

['2 cups basmati rice (14 oz)', '2 tablespoons unsalted butter', '3 1/3 cups water', '1 teaspoon salt']

Rinse rice in several changes of cold water until water runs clear. Drain well in a fine-mesh sieve. Melt butter in a 4-quart heavy pot over moderate heat, then add rice and cook, stirring, 2 minutes. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand, covered and undisturbed, 5 minutes. Fluff rice gently with a fork.

basmati-rice-232006

['2 cups basmati rice (14 oz)', '2 tablespoons unsalted butter', '3 1/3 cups water', '1 teaspoon salt']

Grilled Oyster Mushrooms

['2 tablespoons fresh orange juice', '1 tablespoon fresh lemon juice', '2 teaspoons red-wine vinegar', '6 tablespoons olive oil', '2 lb large oyster mushrooms, stems trimmed', '1/2 teaspoon coarse sea salt (preferably Sicilian)', 'a perforated grill sheet']

Whisk together juices, vinegar, and oil in a large bowl. Toss mushrooms with vinaigrette and marinate 15 minutes. Transfer mushrooms to another bowl with tongs, reserving vinaigrette. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high. Grill mushrooms in 3 batches on oiled grill sheet set on grill rack, with grill covered only if using gas grill, turning frequently, until golden brown, about 5 minutes per batch. Transfer to vinaigrette as grilled, then toss with sea salt.

grilled-oyster-mushrooms-232005

['2 tablespoons fresh orange juice', '1 tablespoon fresh lemon juice', '2 teaspoons red-wine vinegar', '6 tablespoons olive oil', '2 lb large oyster mushrooms, stems trimmed', '1/2 teaspoon coarse sea salt (preferably Sicilian)', 'a perforated grill sheet']

Yuca Fries with Chipotle Mayonnaise

['2 lb fresh yuca, cut crosswise into 2 1/2-inch sections, then peeled with a knife and cut lengthwise into 1/3-inch-thick fries, or 1 1/2 lb frozen yuca pieces (not thawed)', 'About 6 cups vegetable oil', '1/2 cup mayonnaise', '2 tablespoons fresh lime juice', '2 teaspoons minced canned chipotle chiles in adobo, or sauce from can', 'a deep-fat thermometer']

Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water , uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick fries, discarding any fibrous core. Preheat oven to 200°F. Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 360°F on thermometer. Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl. Working in 3 batches, fry yuca, turning, until golden, 5 to 7 minutes per batch, then transfer to paper towels to drain briefly and season with salt. (Return oil to 360°F between batches.) Arrange fries in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.

yuca-fries-with-chipotle-mayonnaise-232004

['2 lb fresh yuca, cut crosswise into 2 1/2-inch sections, then peeled with a knife and cut lengthwise into 1/3-inch-thick fries, or 1 1/2 lb frozen yuca pieces (not thawed)', 'About 6 cups vegetable oil', '1/2 cup mayonnaise', '2 tablespoons fresh lime juice', '2 teaspoons minced canned chipotle chiles in adobo, or sauce from can', 'a deep-fat thermometer']