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Belgian Fries with Sauce Andalouse

['1 cup mayonnaise', '2 tablespoons tomato paste', '2 tablespoons finely chopped onion', '1 tablespoon finely chopped green bell pepper', '1 tablespoon finely chopped red bell pepper', '1 tablespoon fresh lemon juice', '1/4 teaspoon salt', '4 to 6 cups vegetable oil for deep-frying', '3 lb russet (baking) potatoes (5 or 6)', 'a deep-fat thermometer']

Stir together all sauce ingredients and chill, covered, at least 1 hour to allow flavors to develop. Bring to room temperature before serving. Heat 2 inches of oil slowly in a 5- to 6-quart heavy pot over moderately low heat until thermometer registers 300°F. While oil is heating, peel potatoes, then cut lengthwise into 1/3-inch-thick sticks and submerge in a large bowl of ice and cold water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a colander and spread potatoes out in 1 layer on several layers of paper towels to drain, then pat dry. When oil is ready, increase heat to moderately high and fry potatoes in 4 batches, turning, until just cooked through but still white, about 3 minutes. (Return oil to 300°F between batches.) Transfer as fried with a slotted spoon to dry paper towels to drain. Cool potatoes to room temperature, about 30 minutes. Reheat oil over moderately high heat until thermometer registers 375°F. Fry potatoes again in 4 batches, turning, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.) Transfer as fried with a slotted spoon to dry paper towels to drain briefly, then season with salt and serve immediately, with sauce for dipping.

belgian-fries-with-sauce-andalouse-232003

['1 cup mayonnaise', '2 tablespoons tomato paste', '2 tablespoons finely chopped onion', '1 tablespoon finely chopped green bell pepper', '1 tablespoon finely chopped red bell pepper', '1 tablespoon fresh lemon juice', '1/4 teaspoon salt', '4 to 6 cups vegetable oil for deep-frying', '3 lb russet (baking) potatoes (5 or 6)', 'a deep-fat thermometer']

Grilled White Cheese With Oregano Oil

['1/2 lb Haloumi cheese, cut into 12 rectangular blocks', '2 tablespoons extra-virgin olive oil', '1 teaspoon dried oregano, crumbled', '6 (6- to 8-inch) wooden skewers']

Thread 2 blocks of cheese lengthwise onto each skewer, then cover skewers with cold water and soak 1 hour. Stir together oil and oregano in a 13- by 9-inch shallow dish. While cheese soaks, prepare grill for cooking. 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 moderately high. Drain cheese skewers on paper towels and pat dry, then grill, covered only if using a gas grill, on a well-oiled grill rack, turning (use a metal spatula to scrape under cheese to loosen before turning each time), until evenly browned, 3 to 7 minutes total. Add cheese skewers to oregano oil and turn to coat.

grilled-white-cheese-with-oregano-oil-232002

['1/2 lb Haloumi cheese, cut into 12 rectangular blocks', '2 tablespoons extra-virgin olive oil', '1 teaspoon dried oregano, crumbled', '6 (6- to 8-inch) wooden skewers']

Veal Involtini

['4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)', '2 lb veal cutlets (no more than 1/4 inch thick)', '1/2 cup chopped fresh flat-leaf parsley', '5 garlic cloves, minced', '4 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano (1 1/4 cups)', '1 1/4 cups olive oil', '1 teaspoon black pepper', '1 large white onion, cut into 8 wedges and layers separated', '7 (10- to 12-inch) metal skewers']

Put oven rack in middle position and preheat oven to 350°F. Spread bread crumbs in a shallow baking pan and toast, stirring once or twice, until golden, 8 to 10 minutes. Gently pound veal cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin, then cut into roughly 4- by 3-inch pieces. Stir together parsley, garlic, 3/4 cup cheese, 1/4 cup oil, and 1/2 teaspoon pepper until a paste forms. Stir together bread crumbs, remaining 1/2 cup cheese, and remaining 1/2 teaspoon pepper. Season cutlets lightly with salt and pepper and spread 1 side of each piece with 1 teaspoon parsley-garlic paste. Line a baking sheet with wax paper. Roll up veal pieces (paste sides up), starting from a short side. Put remaining cup oil in a bowl and dip each roll in it, letting excess drip off, then dredge in bread-crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet. Thread 1 veal roll onto a skewer, then 1 piece of onion, leaving about 1/4 inch between. Repeat on same skewer 2 more times, then transfer skewer to baking sheet. Assemble 6 more skewers in same manner (last skewer will have only 2 rolls). 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 veal on a lightly oiled grill rack, covered only if using gas grill, turning over once, until rolls are golden, about 6 minutes total. Remove veal and onion from skewers and serve immediately.

veal-involtini-232001

['4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)', '2 lb veal cutlets (no more than 1/4 inch thick)', '1/2 cup chopped fresh flat-leaf parsley', '5 garlic cloves, minced', '4 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano (1 1/4 cups)', '1 1/4 cups olive oil', '1 teaspoon black pepper', '1 large white onion, cut into 8 wedges and layers separated', '7 (10- to 12-inch) metal skewers']

Broiled Steak with Horseradish Cream

['1 (1-inch-thick) sirloin steak (1 1/2 to 2 lb)', '3/4 teaspoon salt', '3/4 teaspoon black pepper', '1/2 cup sour cream', '2 tablespoons drained bottled horseradish']

Preheat broiler. Oil rack of a broiler pan. Pat steak dry and sprinkle all over with 1/2 teaspoon salt and 1/2 teaspoon pepper. Broil steak on rack of broiler pan 3 inches from heat 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes. Stir together sour cream, horseradish, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl and serve with steak.

broiled-steak-with-horseradish-cream-232000

['1 (1-inch-thick) sirloin steak (1 1/2 to 2 lb)', '3/4 teaspoon salt', '3/4 teaspoon black pepper', '1/2 cup sour cream', '2 tablespoons drained bottled horseradish']

Egg Roulade Stuffed with Turkey Sausage, Mushrooms, and Spinach

['1 tablespoon olive oil plus additional for brushing baking pan and parchment paper', '1/2 lb turkey sausage, casings discarded (if necessary) and sausage coarsely crumbled', '2 large garlic cloves, chopped', '4 scallions, chopped', '1/2 lb fresh shiitake mushrooms, stems discarded and caps chopped', '1/2 lb fresh cremini mushrooms, trimmed and chopped', '1/4 teaspoon black pepper', '3/4 teaspoon salt', '1 (10-oz) package frozen chopped spinach, thawed and squeezed dry', '1/4 cup water', '2 large whole eggs', '4 large egg whites', '2 tablespoons fat-free (skim) milk', '1 oz finely grated Parmigiano-Reggiano (about 1/3 cup)', '3 oz Gruyère, coarsely grated (1 cup)', 'a 19- by 13-inch sheet of parchment paper']

Put oven rack in middle position and preheat oven to 350°F. Lightly oil a 15- by 10-inch shallow baking pan, then line bottom and all 4 sides with parchment paper, allowing 2 inches of parchment to hang over short sides of pan, and lightly brush parchment (except overhang) with oil. Heat 1 teaspoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then cook sausage, stirring, until finely crumbled and cooked through, about 2 minutes. Transfer to a bowl and keep warm, covered. Add remaining 2 teaspoons oil to skillet and sauté garlic and scallions, stirring, until golden, about 3 minutes. Add mushrooms, pepper, and 1/4 teaspoon salt and sauté, stirring, until mushrooms are softened and golden, about 8 minutes. Add sausage and spinach to skillet and sauté, stirring, 3 minutes. Transfer half of spinach mixture to a food processor and add water, then blend until finely chopped. Return to skillet, stirring to combine, and keep warm, covered. Blend whole eggs, whites, milk, Parmigiano-Reggiano, and remaining 1/2 teaspoon salt in a blender until smooth and frothy. Pour egg mixture into baking pan and bake until firm, about 10 minutes. Remove from oven and leave oven on. Sprinkle egg layer evenly with half of Gruyère, then spoon spinach filling evenly on top and sprinkle with remaining Gruyère. Bake just until cheese melts, about 5 minutes. Position pan on a work surface with a long side nearest you, then gently roll up egg layer toward you, using parchment as an aid and holding filling in place with your fingers. Cool roll in pan on rack 10 minutes, then transfer to a platter using 2 large spatulas. Trim ends and gently cut into 8 slices with a serrated knife.

egg-roulade-stuffed-with-turkey-sausage-mushrooms-and-spinach-231999

['1 tablespoon olive oil plus additional for brushing baking pan and parchment paper', '1/2 lb turkey sausage, casings discarded (if necessary) and sausage coarsely crumbled', '2 large garlic cloves, chopped', '4 scallions, chopped', '1/2 lb fresh shiitake mushrooms, stems discarded and caps chopped', '1/2 lb fresh cremini mushrooms, trimmed and chopped', '1/4 teaspoon black pepper', '3/4 teaspoon salt', '1 (10-oz) package frozen chopped spinach, thawed and squeezed dry', '1/4 cup water', '2 large whole eggs', '4 large egg whites', '2 tablespoons fat-free (skim) milk', '1 oz finely grated Parmigiano-Reggiano (about 1/3 cup)', '3 oz Gruyère, coarsely grated (1 cup)', 'a 19- by 13-inch sheet of parchment paper']

Pork Chops with Mustard Sauce

['4 (3/4-inch-thick) pork chops', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '2 tablespoons vegetable oil', '1/4 cup finely chopped shallots (1 to 2)', '2 tablespoons unsalted butter', '1/2 cup reduced-sodium chicken broth', '1/4 cup country-style Dijon mustard', '2 tablespoons heavy cream', '2 teaspoons fresh lemon juice']

Put oven rack in middle position and preheat oven to 325°F. Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes. Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.

pork-chops-with-mustard-sauce-231998

['4 (3/4-inch-thick) pork chops', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '2 tablespoons vegetable oil', '1/4 cup finely chopped shallots (1 to 2)', '2 tablespoons unsalted butter', '1/2 cup reduced-sodium chicken broth', '1/4 cup country-style Dijon mustard', '2 tablespoons heavy cream', '2 teaspoons fresh lemon juice']

Chili and Honey Chicken Legs

['2 tablespoons chili powder (not pure chile powder)', '1 tablespoon mild honey', '1 tablespoon fresh lime juice', '1 teaspoon salt', '1/2 teaspoon black pepper', '4 whole chicken legs (2 lb), thighs and drumsticks separated']

Put oven rack in upper third of oven and preheat oven to 425°F. Line bottom of a 15- by 10-inch shallow baking pan with foil and set an oiled large metal rack in pan. Stir together chili powder, honey, lime juice, salt, and pepper in a large bowl, then add chicken and turn to coat completely. Transfer chicken to rack, arranging in 1 layer, then bake, turning over once, until cooked through, 30 to 35 minutes.

chili-and-honey-chicken-legs-231997

['2 tablespoons chili powder (not pure chile powder)', '1 tablespoon mild honey', '1 tablespoon fresh lime juice', '1 teaspoon salt', '1/2 teaspoon black pepper', '4 whole chicken legs (2 lb)', 'thighs and drumsticks separated']

Chicken and Green Bean Coconut Curry

['2 tablespoons tamarind (not concentrate) from a pliable block', '1/2 cup boiling-hot water', '2 tablespoons coriander seeds', '1 1/2 teaspoons cumin seeds', '27 fresh curry leaves*', '6 (3-inch-long) dried hot Indian red chiles', '6 chicken breast halves with skin and bones (5 lb total)', '2 teaspoons salt', '3 tablespoons vegetable oil']

Break up tamarind, then add to boiling-hot water (1/2 cup) in a heatproof bowl and soak 15 minutes. Mash tamarind with a fork until pulp is dissolved, then pour tamarind mixture through a fine-mesh sieve into a small bowl, pressing hard on solids to extract as much liquid as possible. Discard solids. Heat a dry 10-inch heavy skillet (preferably cast-iron) over moderately low heat until hot, about 2 minutes, then toast coriander and cumin seeds, stirring constantly, 2 minutes. Add 12 curry leaves and toast, stirring constantly, until leaves curl and darken, 3 to 4 minutes. Add 4 chiles and toast, stirring constantly, until a shade darker, 1 to 2 minutes. Transfer to a plate and cool completely, then finely grind in grinder. Pat chicken dry and sprinkle with 1 teaspoon salt. Heat 2 tablespoons oil in a wide 6-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 8 minutes per batch. Transfer to a plate. Pour off all but 2 tablespoons fat from pot, then cook onions over moderate heat, stirring occasionally, until edges are golden, 5 to 8 minutes. Reduce heat to moderately low, then add ground-spice mixture, garlic, turmeric, and remaining teaspoon salt and cook, stirring frequently (to prevent scorching), about 3 minutes. Add coconut milk and tamarind liquid and simmer, stirring, until any coconut-milk solids are dissolved, about 1 minute. Add chicken, skin sides up, in 1 layer (chicken will not be completely covered with liquid) and simmer, covered, until chicken is just cooked through, about 15 minutes. While chicken simmers, cook green beans in an 8-quart pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain well. When chicken is done cooking, transfer with tongs to a cutting board, reserving sauce in pot, and halve each chicken breast diagonally through bone. Put chicken in a deep serving dish and keep warm, covered with foil. Add green beans to coconut sauce and simmer until just tender, about 1 minute. While beans simmer, heat remaining tablespoon oil in 10-inch heavy skillet over moderate heat until hot but not smoking. Add mustard seeds, then cover skillet and cook until seeds make popping sounds, about 5 seconds. Remove lid, then add remaining 15 curry leaves and 2 chiles and cook, stirring, until leaves crackle and chiles darken slightly, about 5 seconds. Pour hot oil mixture over coconut sauce and beans, then stir to combine. Season with salt, then spoon sauce and beans around chicken. Discard whole chiles if desired.

chicken-and-green-bean-coconut-curry-231996

['2 tablespoons tamarind (not concentrate) from a pliable block', '1/2 cup boiling-hot water', '2 tablespoons coriander seeds', '1 1/2 teaspoons cumin seeds', '27 fresh curry leaves*', '6 (3-inch-long) dried hot Indian red chiles', '6 chicken breast halves with skin and bones (5 lb total)', '2 teaspoons salt', '3 tablespoons vegetable oil']

Lettuce Soup

['1 cup chopped onions, scallions, and/or shallots', '1 garlic clove, chopped', '3 tablespoons unsalted butter', '3/4 teaspoon ground coriander', '3/4 teaspoon salt', '1/4 teaspoon black pepper', '3/4 cup diced (1/3 inch) peeled potato', '8 cups coarsely chopped lettuce leaves including ribs (3/4 lb)', '3 cups water']

Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes. Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.

lettuce-soup-231995

['1 cup chopped onions, scallions, and/or shallots', '1 garlic clove, chopped', '3 tablespoons unsalted butter', '3/4 teaspoon ground coriander', '3/4 teaspoon salt', '1/4 teaspoon black pepper', '3/4 cup diced (1/3 inch) peeled potato', '8 cups coarsely chopped lettuce leaves including ribs (3/4 lb)', '3 cups water']

Cold Avocado Corn Soup With Cilantro Oil

['1 fresh or frozen ear of corn, shucked', '4 cups plus 2 tablespoons water', '1 garlic clove, smashed', '1 1/2 teaspoons salt', '1 1/4 cups chopped white onion', '1 fresh serrano chile, stemmed and coarsely chopped (including seeds)', '2 firm-ripe California avocados (1 to 1 1/4 lb total)', '3 tablespoons fresh lime juice', '1/4 cup crema or sour cream', '1 cup coarsely chopped fresh cilantro', '1/4 cup olive oil', '1/2 teaspoon salt', 'a 3/4-inch melon-ball cutter']

Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds. Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces. Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender. Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour. Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids. Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl. Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth. Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.

cold-avocado-corn-soup-with-cilantro-oil-231993

['1 fresh or frozen ear of corn, shucked', '4 cups plus 2 tablespoons water', '1 garlic clove, smashed', '1 1/2 teaspoons salt', '1 1/4 cups chopped white onion', '1 fresh serrano chile, stemmed and coarsely chopped (including seeds)', '2 firm-ripe California avocados (1 to 1 1/4 lb total)', '3 tablespoons fresh lime juice', '1/4 cup crema or sour cream', '1 cup coarsely chopped fresh cilantro', '1/4 cup olive oil', '1/2 teaspoon salt', 'a 3/4-inch melon-ball cutter']

Mexican Seafood Cocktail

['1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice', '1/4 cup ketchup', '1/4 cup fresh lime juice', '1 teaspoon hot sauce such as Tabasco', '1 teaspoon salt, or to taste', '1/2 cup finely chopped white onion', '1/4 cup chopped fresh cilantro', '1 firm-ripe California avocado, peeled, pitted, and cut into small chunks', '1/2 lb fresh lump crabmeat (1 cup), picked over', '1/4 lb cooked baby shrimp', 'Accompaniment: oyster crackers or saltines (optional)']

Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.

mexican-seafood-cocktail-231992

['1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice', '1/4 cup ketchup', '1/4 cup fresh lime juice', '1 teaspoon hot sauce such as Tabasco', '1 teaspoon salt, or to taste', '1/2 cup finely chopped white onion', '1/4 cup chopped fresh cilantro', '1 firm-ripe California avocado, peeled, pitted, and cut into small chunks', '1/2 lb fresh lump crabmeat (1 cup), picked over', '1/4 lb cooked baby shrimp', 'Accompaniment: oyster crackers or saltines (optional)']

Pickled Beet and Herring Salad

['2 tablespoons white-wine vinegar', '1 teaspoon sugar', '1/4 teaspoon salt', '2 tablespoons extra-virgin olive oil', '1/2 lb pickled herring, drained', '1 (1-lb) jar sliced pickled beets, drained', '1 (6-oz) bunch watercress, coarse stems discarded (4 cups sprigs)', '2 medium Belgian endives, cut crosswise into 1/2-inch-thick slices and cores discarded']

Whisk together vinegar, sugar, and salt until sugar is dissolved, then add oil in a slow stream, whisking. Arrange herring and beets on a platter and drizzle with half of vinaigrette. Toss watercress and endives with remaining vinaigrette, then mound over herring and beets.

pickled-beet-and-herring-salad-231990

['2 tablespoons white-wine vinegar', '1 teaspoon sugar', '1/4 teaspoon salt', '2 tablespoons extra-virgin olive oil', '1/2 lb pickled herring, drained', '1 (1-lb) jar sliced pickled beets, drained', '1 (6-oz) bunch watercress, coarse stems discarded (4 cups sprigs)', '2 medium Belgian endives', 'cut crosswise into 1/2-inch-thick slices and cores discarded']

Baby Octopus Salad

["2 1/2 lb cleaned baby octopuses (see cooks' note, below), thawed if frozen", '1 Turkish or 1/2 California bay leaf', '1/3 cup extra-virgin olive oil', '2 tablespoons fresh lemon juice', '1 teaspoon coarse sea salt (preferably Sicilian)', '1/2 teaspoon black pepper', '1 tablespoon chopped fresh oregano']

Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes. Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature. Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.

baby-octopus-salad-231989

['"2 1/2 lb cleaned baby octopuses (see cooks note, below), thawed if frozen", 1 Turkish or 1/2 California bay leaf', '1/3 cup extra-virgin olive oil', '2 tablespoons fresh lemon juice', '1 teaspoon coarse sea salt (preferably Sicilian)', '1/2 teaspoon black pepper', '1 tablespoon chopped fresh oregano']

Cherry Tomato and Lemon Salad

['2 large lemons', '1 tablespoon sugar', '1 lb cherry or grape tomatoes (3 cups), halved or, if large, quartered', '3 tablespoons chopped fresh chives', '2 teaspoons extra-virgin olive oil', '1/2 teaspoon salt', '1/4 teaspoon black pepper']

Finely grate enough zest from 1 lemon to measure 2 teaspoons. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including all white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl. Stir in remaining ingredients and zest, then let stand, covered, at room temperature 15 minutes (to allow flavors to develop).

cherry-tomato-and-lemon-salad-231988

['2 large lemons', '1 tablespoon sugar', '1 lb cherry or grape tomatoes (3 cups), halved or, if large, quartered', '3 tablespoons chopped fresh chives', '2 teaspoons extra-virgin olive oil', '1/2 teaspoon salt', '1/4 teaspoon black pepper']

Asian Pear and Avocado Salad with Garam Masala Syrup

['2 cups water', '1/2 cup sugar', '1 (2-inch-long) piece cinnamon stick', '2 (1- by 1/4-inch) pieces fresh ginger, smashed', '2 teaspoons green or white cardamom pods, lightly crushed', '2 teaspoons coriander seeds, lightly crushed', '10 whole black peppercorns, lightly crushed', '1/4 teaspoon dried hot red pepper flakes', '1/4 cup raw green (hulled) pumpkin seeds (not roasted)', '2 firm-ripe California avocados (1 to 1 1/4 lb)', '1/4 cup fresh lemon juice', '2 Asian pears (1 lb total)', '4 oz mixed microgreens or baby greens (4 cups)']

Bring all syrup ingredients to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer until syrup is reduced to about 1/2 cup, about 15 minutes. Remove from heat and let steep, covered, 1 hour. Pour syrup through a sieve into a bowl, discarding solids. Heat a dry heavy 10-inch skillet over moderate heat until hot, then toast pumpkin seeds, stirring constantly, until puffed and beginning to pop, 3 to 5 minutes. Transfer seeds to a plate and season with salt. Halve, pit, and peel avocados, then thinly slice lengthwise. Gently toss slices with 2 tablespoons lemon juice and salt and pepper to taste, then gently toss with 1/4 cup syrup. Halve pears and core, then thinly slice lengthwise. Toss pear slices with remaining 2 tablespoons lemon juice and salt and pepper to taste. Stir in remaining 1/4 cup syrup. Drain pears, reserving syrup, and arrange slices on 4 plates. Transfer avocado slices to plates with a slotted spoon, discarding syrup. Toss greens with reserved syrup from pears and salt and pepper to taste. Mound greens next to avocado and pear slices and sprinkle with pumpkin seeds.

asian-pear-and-avocado-salad-with-garam-masala-syrup-231987

['2 cups water', '1/2 cup sugar', '1 (2-inch-long) piece cinnamon stick', '2 (1- by 1/4-inch) pieces fresh ginger, smashed', '2 teaspoons green or white cardamom pods, lightly crushed', '2 teaspoons coriander seeds, lightly crushed', '10 whole black peppercorns, lightly crushed', '1/4 teaspoon dried hot red pepper flakes', '1/4 cup raw green (hulled) pumpkin seeds (not roasted)', '2 firm-ripe California avocados (1 to 1 1/4 lb)', '1/4 cup fresh lemon juice', '2 Asian pears (1 lb total)', '4 oz mixed microgreens or baby greens (4 cups)']

Orange Soy Baby Back Ribs

['2 racks baby back pork ribs (2 to 3 lb total), cut into individual ribs', '1/4 cup fresh orange juice', '1/4 cup soy sauce', '1/4 cup packed dark brown sugar', '1 teaspoon ground cumin', 'a 13- by 9-inch glass baking dish']

Put ribs in a large sealable plastic bag. Stir together orange juice, soy sauce, brown sugar, and cumin in a bowl until sugar is dissolved, then pour marinade over ribs in bag and seal bag, pressing out excess air. Marinate ribs, chilled, turning bag over after 30 minutes, 1 hour total. Put oven rack in middle position and preheat oven to 375°F. Transfer ribs and marinade to baking dish and arrange ribs in 1 layer, not touching. Roast ribs 30 minutes, then turn over ribs with tongs and continue roasting until they are tender and well browned and marinade is thick and syrupy, about 30 minutes more.

orange-soy-baby-back-ribs-231986

['2 racks baby back pork ribs (2 to 3 lb total), cut into individual ribs', '1/4 cup fresh orange juice', '1/4 cup soy sauce', '1/4 cup packed dark brown sugar', '1 teaspoon ground cumin', 'a 13- by 9-inch glass baking dish']

Chile-Dusted Oranges, Jícama, and Cucumber

['4 navel oranges', '1 small jicama (1 lb), peeled and quartered lengthwise', '1/2 seedless cucumber (usually plastic-wrapped), peeled and halved lengthwise', 'Cayenne to taste']

Cut off peel and white pith from 3 oranges with a sharp knife. Cut peeled fruit in half lengthwise, then cut crosswise into 1/4-inch-thick slices. Cut remaining orange in half crosswise, then cut each half into 6 to 8 wedges for squeezing. Cut jicama wedges and cucumber crosswise into 1/4-inch-thick slices. Squeeze juice from 4 to 6 orange wedges into a bowl, then add jicama, cucumber, and salt to taste and toss well. Season orange slices with salt and arrange on a platter with jicama and cucumber. Lightly sprinkle with cayenne. Serve with remaining orange wedges.

chile-dusted-oranges-jicama-and-cucumber-231985

['4 navel oranges', '1 small jicama (1 lb), peeled and quartered lengthwise', '1/2 seedless cucumber (usually plastic-wrapped), peeled and halved lengthwise', 'Cayenne to taste']

Macaroni and Eggplant

['2 (1 1/2-lb) large eggplants (not Asian), trimmed', '2 tablespoons plus 1/2 teaspoon coarse sea salt (preferably Sicilian)', '2 1/4 to 2 1/2 cups olive oil', '1 medium onion, finely chopped', '3 garlic cloves, finely chopped', '1 (28-oz) can whole Italian tomatoes, finely chopped and juice reserved', '1/4 cup chopped fresh basil', '3/4 lb perciatelli or bucatini (long tubular pasta)', 'Accompaniment: finely grated Pecorino Romano or Parmigiano-Reggiano', 'a deep-fat thermometer']

Cut eggplants lengthwise into 20 (1/4-inch-thick) slices total with a long serrated knife and transfer to a colander. Toss with 2 tablespoons sea salt, then let drain 1 hour. While eggplant drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring, until golden, about 6 minutes. Add tomatoes with their juice and remaining 1/2 teaspoon sea salt, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes. Stir in basil. Gently squeeze eggplant to remove excess moisture (this helps reduce any bitter flavor) and pat dry. Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat until it registers 360°F on thermometer, then fry eggplant in 4 batches, turning over once with tongs, until golden, about 4 minutes per batch. Transfer with tongs to paper towels to drain. Cook pasta in a large pot of boiling salted water until al dente, then drain in colander and rinse under cold water to stop cooking. Drain well and toss pasta with 1 tablespoon oil. Put oven rack in middle position and preheat oven to 350°F. Spread 1/2 cup tomato sauce in bottom of a 13- by 9-inch glass or ceramic baking dish. Line up 5 pasta strands parallel to one another on a work surface and cut crosswise into thirds. Put 1 fried eggplant slice on work surface and stack cut pasta (15 pieces) across 1 end of slice. Roll up eggplant, leaving ends of pasta exposed, and transfer to baking dish, seam side down. Make more rolls in same manner with remaining eggplant and pasta, transferring to dish (rolls will fit snugly). Spoon remaining sauce over eggplant, then cover dish loosely with foil. Bake until rolls are heated through, about 15 minutes.

macaroni-and-eggplant-231983

['2 (1 1/2-lb) large eggplants (not Asian), trimmed', '2 tablespoons plus 1/2 teaspoon coarse sea salt (preferably Sicilian)', '2 1/4 to 2 1/2 cups olive oil', '1 medium onion, finely chopped', '3 garlic cloves, finely chopped', '1 (28-oz) can whole Italian tomatoes, finely chopped and juice reserved', '1/4 cup chopped fresh basil', '3/4 lb perciatelli or bucatini (long tubular pasta)', 'Accompaniment: finely grated Pecorino Romano or Parmigiano-Reggiano', 'a deep-fat thermometer']

Chickpea Fritters (Panelle)

['3 cups water', '2 cups chickpea flour (see note)', '1 teaspoon coarse sea salt (preferably Sicilian)', '2 1/4 to 2 1/2 cups olive oil', '1/4 cup chopped fresh flat-leaf parsley', '2 tablespoons finely grated Parmigiano-Reggiano', 'Parchment paper; a deep-fat thermometer']

Lightly oil an 8- by 4-inch loaf pan (6-cup capacity) and line with parchment paper, leaving a 2-inch overhang at each end. Whisk together water, chickpea flour, sea salt, and 2 tablespoons oil in a 2 1/2- to 3-quart heavy saucepan until smooth, then cook over moderate heat, stirring constantly with a wooden spoon (to prevent lumps from forming), until very thick and mixture pulls away from side of pan, 20 to 25 minutes. Transfer mixture to loaf pan, smoothing top. Cool, uncovered, then chill, surface of mixture covered with plastic wrap, until firm, at least 3 hours. Lift chickpea block out of pan using parchment and transfer to a work surface. Gently flip over block and discard parchment, then pat dry. Cut block crosswise into 1/4-inch-thick slices for panelle. Preheat oven to 300°F. Heat 1/2 inch oil (about 2 cups) in a deep 10-inch heavy skillet until it registers 375°F on thermometer, then fry panelle in 5 batches, carefully turning occasionally with tongs, until golden and puffed, 3 to 5 minutes per batch, and transfer to paper towels to drain. Keep warm on a baking sheet in oven while frying remaining batches. Arrange panelle on a platter and sprinkle with parsley and cheese. Serve immediately.

chickpea-fritters-231982

['3 cups water', '2 cups chickpea flour (see note)', '1 teaspoon coarse sea salt (preferably Sicilian)', '2 1/4 to 2 1/2 cups olive oil', '1/4 cup chopped fresh flat-leaf parsley', '2 tablespoons finely grated Parmigiano-Reggiano', 'Parchment paper; a deep-fat thermometer']

Sweet-and-Sour Eggplant

['2 lb eggplant (preferably small but not Asian)', '2 tablespoons plus 1 teaspoon coarse sea salt (preferably Sicilian)', '2 1/4 to 2 1/2 cups olive oil', '11 garlic cloves (from 2 heads), chopped', '2 tablespoons tomato paste (preferably from a tube)', '1 (28-oz) can whole Italian tomatoes, finely chopped and juice reserved', '5 celery ribs, cut into 1/2-inch pieces', '1 large onion, chopped', '1 large red or yellow bell pepper, cut into 1/2-inch pieces', '1 cup large green Sicilian olives (6 oz), pitted and cut into 1/4-inch pieces', '1/4 cup drained bottled capers, rinsed', '1/3 cup red-wine vinegar', '1/4 cup sugar', '1/2 teaspoon black pepper', '1/4 cup chopped fresh flat-leaf parsley', '1/4 cup chopped fresh basil', 'a deep-fat thermometer']

Cut eggplant into 1/2-inch cubes and transfer to a colander. Toss with 2 tablespoons sea salt. Let drain 1 hour. While eggplant drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté three fourths of garlic, stirring, until golden, about 1 minute. Add tomato paste and cook, stirring, 1 minute. Add tomatoes with their juice, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes. Bring 3 cups salted water to a boil in a 1- to 1 1/2-quart saucepan, then cook celery until tender, 5 to 7 minutes. Drain in a colander and rinse under cold water to stop cooking. Gently squeeze eggplant to remove excess moisture and pat dry. Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat until it registers 360°F on thermometer, then fry eggplant in 4 batches, stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch. (Return oil to 360°F between batches.) Transfer to paper towels. Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, bell pepper, and remaining garlic, stirring occasionally, until golden, about 10 minutes. Add tomato sauce, eggplant, celery, olives, capers, vinegar, sugar, pepper, and remaining teaspoon sea salt and simmer, uncovered, stirring occasionally, 15 minutes. Cool to room temperature, uncovered, then chill, covered, at least 8 hours. Just before serving, stir in parsley and basil. Serve cold or at room temperature.

sweet-and-sour-eggplant-231981

['2 lb eggplant (preferably small but not Asian)', '2 tablespoons plus 1 teaspoon coarse sea salt (preferably Sicilian)', '2 1/4 to 2 1/2 cups olive oil', '11 garlic cloves (from 2 heads), chopped', '2 tablespoons tomato paste (preferably from a tube)', '1 (28-oz) can whole Italian tomatoes, finely chopped and juice reserved', '5 celery ribs, cut into 1/2-inch pieces', '1 large onion, chopped', '1 large red or yellow bell pepper, cut into 1/2-inch pieces', '1 cup large green Sicilian olives (6 oz), pitted and cut into 1/4-inch pieces', '1/4 cup drained bottled capers, rinsed', '1/3 cup red-wine vinegar', '1/4 cup sugar', '1/2 teaspoon black pepper', '1/4 cup chopped fresh flat-leaf parsley', '1/4 cup chopped fresh basil', 'a deep-fat thermometer']

Chicken and Cilantro Bites

['1/4 cup soy sauce', '1/4 cup rice vinegar (not seasoned)', '1 lb ground chicken (not breast meat)', '1 large egg', '1/2 cup finely chopped fresh cilantro', '2 scallions, finely chopped', '2 teaspoons Asian sesame oil', '1 teaspoon salt', '3/4 cup cornstarch', '1/2 cup vegetable oil']

Stir together soy and vinegar in a bowl for dipping sauce. Stir together chicken, egg, cilantro, scallions, sesame oil, and salt with a fork until just blended. Spread cornstarch in a shallow baking pan. With wet hands form chicken mixture into 1-inch balls, transferring them to baking pan as formed. Wash and dry your hands, then gently roll balls in cornstarch until coated. (Balls will be soft.) Heat 1/4 cup vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook half of balls, turning over occasionally, until firm and golden (they will flatten slightly), 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain. Add remaining 1/4 cup oil to skillet and cook remaining balls in same manner. Serve meatballs with dipping sauce.

chicken-and-cilantro-bites-231978

['1/4 cup soy sauce', '1/4 cup rice vinegar (not seasoned)', '1 lb ground chicken (not breast meat)', '1 large egg', '1/2 cup finely chopped fresh cilantro', '2 scallions, finely chopped', '2 teaspoons Asian sesame oil', '1 teaspoon salt', '3/4 cup cornstarch', '1/2 cup vegetable oil']

Roasted Red Bell Peppers

['5 red bell peppers', '2 small garlic cloves, very thinly sliced', '2 tablespoons extra-virgin olive oil', '1/2 teaspoon balsamic vinegar', '1 tablespoon finely chopped fresh oregano', '3/4 teaspoon coarse sea salt (preferably Sicilian)', '1/4 teaspoon black pepper']

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. Lay bell peppers on their sides on lightly oiled grill rack and roast, turning occasionally with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a bowl, then cover and let steam 10 minutes. Peel and seed peppers (reserving juices), then cut into 1/4-inch-thick strips. Stir together peppers (with their juices), garlic, oil, vinegar, oregano, sea salt, and pepper and marinate 30 minutes at room temperature.

roasted-red-bell-peppers-231977

['5 red bell peppers', '2 small garlic cloves, very thinly sliced', '2 tablespoons extra-virgin olive oil', '1/2 teaspoon balsamic vinegar', '1 tablespoon finely chopped fresh oregano', '3/4 teaspoon coarse sea salt (preferably Sicilian)', '1/4 teaspoon black pepper']

Roast Chicken with Artichokes and Gremolata Butter

['5 tablespoons butter, room temperature', '1/4 cup chopped fresh Italian parsley', '1 tablespoon grated lemon peel', '3 garlic cloves, pressed', '1 5-pound chicken', '2 8-ounce packages frozen artichoke hearts, thawed', '2 tablespoons fresh lemon juice']

Preheat oven to 425°F. Mix butter, chopped parsley, lemon peel, and pressed garlic in small bowl to blend. Season butter mixture with salt and pepper. Place chicken on heavy large rimmed baking sheet; pat dry with paper towels. Gently slide hand under chicken breast skin to loosen from meat. Spread 2 tablespoons seasoned butter under skin and 1 tablespoon over chicken; sprinkle skin with salt and pepper. Transfer to oven; roast chicken 45 minutes. Arrange artichokes around chicken; baste with drippings. Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, about 25 minutes longer. Transfer artichokes to edge of platter. Tilt chicken over baking sheet, allowing juices to empty onto sheet. Place chicken on platter. Brush 1 tablespoon seasoned butter over chicken. Pour pan juices into sauceboat; mix in remaining seasoned butter and lemon juice. Serve chicken and roasted artichokes with pan juices.

roast-chicken-with-artichokes-and-gremolata-butter-231884

['5 tablespoons butter, room temperature', '1/4 cup chopped fresh Italian parsley', '1 tablespoon grated lemon peel', '3 garlic cloves, pressed', '1 5-pound chicken', '2 8-ounce packages frozen artichoke hearts, thawed', '2 tablespoons fresh lemon juice']

Saffron Chicken Broth with Spinach Matzo Balls

['6 pounds chicken wings', '16 cups water', '1 1/2 pounds onions, quartered', '6 bay leaves', '1 tablespoon coarse kosher salt', '1 1/2 teaspoons saffron threads', '1/2 teaspoon whole black peppercorns', '4 large eggs', '1 1/4 teaspoons coarse kosher salt', '1/2 teaspoon ground black pepper', '1 cup unsalted matzo meal', '1 10-ounce package frozen chopped spinach, thawed, squeezed dry']

Bring all ingredients to boil in very large pot. Reduce heat to medium-low, partially cover, and simmer 2 hours, stirring occasionally. Strain broth into another pot. Spoon 1/4 cup fat from top of broth and place in medium bowl; add 1/4 cup broth. Cool fat mixture and reserve for matzo balls. Remove enough meat from chicken wings to measure 1 generous cup. Finely mince chicken; reserve for matzo balls. Chill remaining broth until ready to use. (Can be made 2 days ahead. Cover and keep chilled.) Whisk eggs, salt, and pepper into chicken fat mixture. Mix in matzo meal, then spinach and reserved minced chicken. Cover and chill until firm, at least 1 hour and up to 1 day. Bring large pot of generously salted water to boil. Using wet hands and about 2 tablespoons for each, shape matzo mixture into 16 balls; drop into boiling water. Reduce heat to low, cover pot, and simmer until tender, about 45 minutes. Using slotted spoon, transfer matzo balls to 13x9x2-inch dish. (Can be made 1 day ahead; chill.) Skim any fat from top of broth; bring to simmer. Season with salt and pepper. Add cooked matzo balls; simmer until heated through, about 10 minutes. Ladle broth and 2 matzo balls into each of 8 bowls and serve.

saffron-chicken-broth-with-spinach-matzo-balls-231865

['6 pounds chicken wings', '16 cups water', '1 1/2 pounds onions, quartered', '6 bay leaves', '1 tablespoon coarse kosher salt', '1 1/2 teaspoons saffron threads', '1/2 teaspoon whole black peppercorns', '4 large eggs', '1 1/4 teaspoons coarse kosher salt', '1/2 teaspoon ground black pepper', '1 cup unsalted matzo meal', '1 10-ounce package frozen chopped spinach', 'thawed', 'squeezed dry']

Pan-Seared Pork Tenderloin with Rhubarb Compote

['6 tablespoons olive oil, divided', '1 1/2 tablespoons ground black pepper', '1 tablespoon salt', '2 teaspoons dried rubbed sage', '2 teaspoons fennel seeds, ground in spice mill or in mortar with pestle', '2 1/2 pounds pork tenderloins (about 2 large or 3 medium), trimmed of fat and sinew', '2 tablespoons chopped fresh parsley', 'Fresh sage sprigs', 'Rhubarb Compote']

Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl. Rub oil mixture all over pork tenderloins; place in large baking dish and let stand 20 minutes. Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes. Reduce heat to medium; cover and cook until instant-read thermometer inserted into center of pork registers 150°F, turning pork occasionally, about 8 minutes longer for medium tenderloins and 10 minutes for large. Transfer pork to cutting board; let rest 5 minutes. Cut pork crosswise into 1/2-inch-thick slices; arrange on platter. Sprinkle with parsley; garnish with sage sprigs. Serve with Rhubarb Compote.

pan-seared-pork-tenderloin-with-rhubarb-compote-231878

['6 tablespoons olive oil, divided', '1 1/2 tablespoons ground black pepper', '1 tablespoon salt', '2 teaspoons dried rubbed sage', '2 teaspoons fennel seeds, ground in spice mill or in mortar with pestle', '2 1/2 pounds pork tenderloins (about 2 large or 3 medium), trimmed of fat and sinew', '2 tablespoons chopped fresh parsley', 'Fresh sage sprigs', 'Rhubarb Compote']

Grapefruit-Ginger Sherbet

['3 cups strained fresh ruby-red grapefruit juice, divided', '3/4 cup sugar', '1/4 cup grated peeled fresh ginger with juices', '1 tablespoon grated grapefruit peel', '1/4 cup light corn syrup', '1 cup buttermilk', '1/2 cup whipping cream']

Stir 1 cup grapefruit juice, sugar, ginger with juices, and grapefruit peel in heavy medium saucepan over medium-high heat until sugar dissolves. Bring to boil; remove from heat. Cool 30 minutes. Whisk corn syrup, then buttermilk into ginger mixture. Stir in remaining 2 cups juice. Strain mixture into large bowl, pressing on solids to extract juices. Process in ice cream maker according to manufacturer's instructions. When sherbet is softly set, gradually pour in cream. Process 5 minutes longer to blend well. Transfer sherbet to container; cover and freeze.

grapefruit-ginger-sherbet-231902

['3 cups strained fresh ruby-red grapefruit juice, divided', '3/4 cup sugar', '1/4 cup grated peeled fresh ginger with juices', '1 tablespoon grated grapefruit peel', '1/4 cup light corn syrup', '1 cup buttermilk', '1/2 cup whipping cream']

Lemon Curd Mousse Cake

['2 1/3 cups sugar', '4 teaspoons cornstarch', '1 cup fresh lemon juice', '4 large eggs', '4 large egg yolks', '3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes', 'Nonstick vegetable oil spray', '2 cups shortbread cookie crumbs (about 7 1/2 ounces)', '1/4 cup (1/2 stick) unsalted butter, melted', '5 tablespoons water', '4 teaspoons unflavored gelatin', '6 large egg whites', '3/4 cup sugar', '1 1/2 cups chilled heavy whipping cream', 'Lemon slices, cut into quarters (garnish)']

Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. (Can be made 1 week ahead. Press plastic wrap onto surface of curd and keep chilled.) Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool. Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes. Meanwhile, place 1 3/4 cups lemon curd in large bowl. Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm. Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight. Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.) Arrange lemon slices between rosettes. Cut cake into wedges.

lemon-curd-mousse-cake-231898

['2 1/3 cups sugar', '4 teaspoons cornstarch', '1 cup fresh lemon juice', '4 large eggs', '4 large egg yolks', '3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes', 'Nonstick vegetable oil spray', '2 cups shortbread cookie crumbs (about 7 1/2 ounces)', '1/4 cup (1/2 stick) unsalted butter, melted', '5 tablespoons water', '4 teaspoons unflavored gelatin', '6 large egg whites', '3/4 cup sugar', '1 1/2 cups chilled heavy whipping cream', 'Lemon slices', 'cut into quarters (garnish)']

Soda Bread with Dark Chocolate and Candied Orange Peel

['3 cups unbleached all purpose flour', '1/2 cup plus 2 tablespoons sugar', '2 teaspoons salt', '2 teaspoons baking powder', '1/2 teaspoon baking soda', '6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes', '6 ounces bittersweet (not unsweetened) or semisweet chocolate, cut into 1/3-inch pieces', '6 ounces candied orange peel, diced', '1 1/4 cups buttermilk', '1 large egg']

Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with parchment paper; butter parchment. Whisk first 5 ingredients in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Stir in chocolate and orange peel. Whisk buttermilk and egg in medium bowl to blend; add to dry ingredients. Stir just until incorporated. Turn dough out onto floured work surface and knead gently just until dough comes together, about 5 turns. Form dough into 6 1/2-inch-diameter round, about 2 to 2 1/2 inches high. Transfer to prepared baking sheet. Using sharp knife, cut 1-inch-deep, 3-inch-long slits in top of bread, forming sunburst pattern. Bake bread until well browned and very firm when pressed and tester inserted into center comes out clean, turning baking sheet halfway through baking, about 1 hour 10 minutes total. Transfer bread to rack and cool completely, at least 3 hours. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)

soda-bread-with-dark-chocolate-and-candied-orange-peel-231866

['3 cups unbleached all purpose flour', '1/2 cup plus 2 tablespoons sugar', '2 teaspoons salt', '2 teaspoons baking powder', '1/2 teaspoon baking soda', '6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes', '6 ounces bittersweet (not unsweetened) or semisweet chocolate, cut into 1/3-inch pieces', '6 ounces candied orange peel, diced', '1 1/4 cups buttermilk', '1 large egg']

Halibut with Carrots, Fennel, Lemon, and Garlic

['1 cup olive oil, divided', '1 large fresh fennel bulb, halved, very thinly sliced, top fronds reserved', '2 large lemons; 1 sliced very thin, 1 cut into 8 wedges', '8 4-ounce halibut fillets', '2 medium carrots, cut into matchstick-size strips', '1 12-ounce container grape tomatoes or cherry tomatoes, halved', '2 large bunches fresh thyme', '2 garlic cloves, peeled']

Preheat oven to 450°F. Line large rimmed baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1 tablespoon oil. Scatter sliced fennel in center of foil as bed for fish. Top fennel with lemon slices, then fish, spacing slightly apart. Sprinkle fish with salt and pepper. Sprinkle carrots over fish; arrange tomatoes around fish. Drizzle 3 tablespoons oil over fish and tomatoes. Top with 16 thyme sprigs. Cover fish with foil overhang and seal. Bake fish until just opaque in center, about 12 minutes. Meanwhile, blend remaining 3/4 cup olive oil and garlic in blender until smooth. Season sauce to taste with salt and pepper. Open foil packet. Drizzle all of sauce over fish and vegetables. Reseal foil. Let fish cool at room temperature 1 hour. Chill overnight. Discard thyme sprigs. Using large spatula, transfer 1 fish fillet with fennel base to each of 8 plates. Divide tomatoes, carrots, and sauce among plates. Garnish fish with lemon wedges and fennel fronds.

halibut-with-carrots-fennel-lemon-and-garlic-231873

['1 cup olive oil, divided', '1 large fresh fennel bulb, halved, very thinly sliced, top fronds reserved', '2 large lemons; 1 sliced very thin, 1 cut into 8 wedges', '8 4-ounce halibut fillets', '2 medium carrots, cut into matchstick-size strips', '1 12-ounce container grape tomatoes or cherry tomatoes, halved', '2 large bunches fresh thyme', '2 garlic cloves', 'peeled']

Salmon with Peas, Pea Tendrils, and Dill-Cucumber Sauce

['2 tablespoons olive oil, divided', '1 2 1/2-pound center-cut wild salmon fillet, skin and pinbones removed', '1/2 cup fresh orange juice', '1/4 cup fresh lemon juice', '1 teaspoon coarse kosher salt', 'Peas and Pea Tendrils with Lemon Dressing', 'Dill-Cucumber Sauce']

Brush small rimmed baking sheet with 1 tablespoon oil. Place salmon on prepared baking sheet. Mix orange juice and lemon juice in small bowl; pour over salmon. Drizzle remaining 1 tablespoon oil over salmon; sprinkle with coarse kosher salt and pepper. Let stand 15 minutes. Preheat broiler. Broil salmon, without turning fish over, until just opaque in center, watching closely and turning baking sheet once for even broiling, about 12 minutes. Using 2 wide spatulas, transfer salmon to platter. Surround with Peas and Pea Tendrils with Lemon Dressing. Serve with Dill-Cucumber Sauce.

salmon-with-peas-pea-tendrils-and-dill-cucumber-sauce-231874

['2 tablespoons olive oil, divided', '1 2 1/2-pound center-cut wild salmon fillet, skin and pinbones removed', '1/2 cup fresh orange juice', '1/4 cup fresh lemon juice', '1 teaspoon coarse kosher salt', 'Peas and Pea Tendrils with Lemon Dressing', 'Dill-Cucumber Sauce']

Maple-Walnut Espresso Torte

['1 cup water', '2/3 cup sugar', '2 tablespoons pure maple syrup', '2 tablespoons fresh lemon juice', '1 teaspoon instant espresso powder', '1/4 teaspoon ground cardamom', '2 cups walnuts (about 8 ounces) plus walnut halves for decoration', '1/3 cup matzo meal', '4 large eggs', '1/2 cup pure maple syrup', '1/4 cup sugar', '1/4 teaspoon salt', '4 teaspoons instant espresso powder', '1 tablespoon finely grated lemon peel', '2 teaspoons ground cardamom', 'Whipped nondairy topping (optional)*']

Bring all ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until syrup thickens slightly and is reduced to 1 generous cup, about 5 minutes. Set aside. Preheat oven to 325°F. Lightly oil inside of 8-inch springform pan. Line bottom with parchment paper. Blend 2 cups walnuts and matzo meal in processor until nuts are finely ground. Using electric mixer, beat eggs, maple syrup, sugar, and salt in large bowl at high speed 5 minutes. Add espresso, lemon peel, and cardamom and beat until beginning to thicken, about 5 minutes longer. Gently fold in nut mixture in 4 additions. Pour batter into prepared pan. Bake torte until brown on top and tester inserted into center comes out clean, about 40 minutes. Transfer torte to rack. Spoon 4 tablespoons syrup over hot torte. Decorate top with walnut halves. Cool completely in pan on rack. (Can be made 1 day ahead. Cover remaining syrup and torte separately and let stand at room temperature.) Cut around pan sides to loosen torte. Remove pan sides. Cut torte into wedges. Serve with remaining syrup and whipped topping, if desired. *Kosher-for-Passover nondairy topping mix is usually available in the frozen foods section of kosher markets and some supermarkets. Prepare it according to directions on the label.

maple-walnut-espresso-torte-231899

['1 cup water', '2/3 cup sugar', '2 tablespoons pure maple syrup', '2 tablespoons fresh lemon juice', '1 teaspoon instant espresso powder', '1/4 teaspoon ground cardamom', '2 cups walnuts (about 8 ounces) plus walnut halves for decoration', '1/3 cup matzo meal', '4 large eggs', '1/2 cup pure maple syrup', '1/4 cup sugar', '1/4 teaspoon salt', '4 teaspoons instant espresso powder', '1 tablespoon finely grated lemon peel', '2 teaspoons ground cardamom', 'Whipped nondairy topping (optional)*']

Farfalle with Wilted Frisée and Burst Tomatoes

['3 tablespoons extra-virgin olive oil', '1 1/2 pints cherry tomatoes', '2 large garlic cloves, minced', '1 teaspoon grated lemon peel', '1/4 teaspoon dried crushed red pepper', '2 large heads of frisée (about 1 pound), coarsely chopped', '12 ounces farfalle (bow-tie pasta)', '4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces', '1/2 cup freshly grated Parmesan cheese']

Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2 minutes longer. Add frisée in batches and cook until wilted, about 3 minutes total. Season tomato-frisée mixture with salt and pepper. Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Add pasta to skillet with tomato-frisée mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.

farfalle-with-wilted-frisee-and-burst-tomatoes-231885

['3 tablespoons extra-virgin olive oil', '1 1/2 pints cherry tomatoes', '2 large garlic cloves, minced', '1 teaspoon grated lemon peel', '1/4 teaspoon dried crushed red pepper', '2 large heads of frisée (about 1 pound), coarsely chopped', '12 ounces farfalle (bow-tie pasta)', '4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces', '1/2 cup freshly grated Parmesan cheese']

Strawberries with Lemon Sugar and Lavender Syrup

['1/3 cup plus 1/2 cup sugar', '1 teaspoon finely grated lemon peel', '1/2 cup water', '2 tablespoons honey', '2 teaspoons dried lavender blossoms*', '3 1-pound containers strawberries, hulled, sliced', 'Crème fraîche or sour cream']

Mash 1/3 cup sugar and lemon peel in small bowl to blend well. (Lemon sugar can be made 3 days ahead. Cover and store at room temperature.) Bring 1/2 cup sugar, 1/2 cup water, honey, and lavender to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until lavender flavor is pronounced, about 3 minutes. Strain syrup into small bowl. (Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm syrup before continuing.) Place berries in large bowl. Pour warm syrup over berries; stir to coat. Divide berries and syrup among 8 bowls. Spoon crème fraîche over berries, sprinkle with lemon sugar, and serve immediately. *Available at natural foods stores and some farmers' markets.

strawberries-with-lemon-sugar-and-lavender-syrup-231897

['1/3 cup plus 1/2 cup sugar', '1 teaspoon finely grated lemon peel', '1/2 cup water', '2 tablespoons honey', '2 teaspoons dried lavender blossoms*', '3 1-pound containers strawberries, hulled, sliced', 'Crème fraîche or sour cream']

Roast Leg of Lamb with Mint, Garlic, and Lima Bean Purée

['1/4 cup olive oil', '1/4 cup finely chopped fresh mint', '1/4 cup finely chopped fresh parsley', '1 tablespoon minced fresh rosemary', '2 garlic cloves, minced', '1 5 1/4-pound boneless leg of lamb, butterflied, trimmed of most fat and sinew', 'Coarse kosher salt', 'Fresh mint sprigs', 'Lima Bean Puree']

Preheat oven to 450°F. Mix oil, chopped mint, parsley, rosemary, and garlic in small bowl. Place lamb, cut side up, on work surface. Sprinkle lamb generously with coarse salt and pepper and rub into meat. Spread herb mixture over top of lamb, then roll up, enclosing herb mixture completely. Sprinkle outside of lamb with coarse salt and pepper. Tie lamb with kitchen string at 2-inch intervals. Place lamb in roasting pan. Roast until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 1 hour 15 minutes. Remove pan from oven; let lamb rest 15 minutes. Remove kitchen string from lamb. Cut lamb into 3/4-inch-thick slices; arrange on platter. Garnish with mint sprigs. Serve with Lima Bean Puree.

roast-leg-of-lamb-with-mint-garlic-and-lima-bean-puree-231879

['1/4 cup olive oil', '1/4 cup finely chopped fresh mint', '1/4 cup finely chopped fresh parsley', '1 tablespoon minced fresh rosemary', '2 garlic cloves, minced', '1 5 1/4-pound boneless leg of lamb, butterflied, trimmed of most fat and sinew', 'Coarse kosher salt', 'Fresh mint sprigs', 'Lima Bean Puree']

Spice-Roasted Porterhouse Steaks

['Two 2-inch-thick porterhouse steaks', 'Olive oil', '1 1/2 tablespoons Coriander-Herb Spice Rub']

Place two 2-inch-thick porterhouse steaks on a heavy rimmed baking sheet. Brush both sides with a full-flavored olive oil, then rub 1 1/2 tablespoons of the Coriander-Herb Spice Rub into each side of each steak. Preheat the oven to 450°F. Roast steaks until a meat thermometer inserted into the center registers 125°F for rare, about 25 minutes. Transfer the steaks to a cutting board, cover loosely with foil, and let rest 10 minutes. To serve, cut the 2 whole pieces of meat (known as the loin and the fillet) from each steak, and slice. Give each guest a few slices of the loin and the fillet.

spice-roasted-porterhouse-steaks-231881

['Two 2-inch-thick porterhouse steaks', 'Olive oil', '1 1/2 tablespoons Coriander-Herb Spice Rub']

Pecan Praline Trellis

['3 tablespoons plus 2 1/4 cups (or more) unbleached all purpose flour', '1 1/2 teaspoons instant or rapid-rise yeast (measured from 1 envelope)', '3 tablespoons warm water (105°F to 115°F)', '1/2 cup plus 1 tablespoon sour cream', '4 1/2 tablespoons sugar', '3 large egg yolks', '1 tablespoon vanilla extract', '3/4 teaspoon salt', '4 1/2 tablespoons unsalted butter, cut into 4 pieces, room temperature', '1 1/2 cups pecans (about 6 ounces)', '1 1/2 teaspoons vegetable oil', '1/8 teaspoon fine sea salt', '6 tablespoons (3/4 stick) unsalted butter, room temperature', '1 1/2 cups golden brown sugar', '1 egg, beaten to blend (for glaze)']

Mix 3 tablespoons flour and yeast in small bowl to blend. Add 3 tablespoons warm water; whisk until smooth. Let mixture stand until puffed, about 12 minutes. Combine 2 1/4 cups flour, sour cream, sugar, egg yolks, vanilla, salt, and yeast mixture in large bowl of heavy-duty mixer fitted with paddle attachment. Beat on medium speed until dough is sticky, adding 1 to 2 tablespoons water if mixture is too dry, about 5 minutes. Add butter; beat until dough is smooth and soft, adding more flour by tablespoonfuls until dough is slightly firmer and pulls away from sides of bowl, about 5 minutes. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until at least doubled in volume, about 2 hours. Preheat oven to 400°F. Toss pecans and oil on rimmed baking sheet to coat. Bake until aromatic, about 5 minutes. Sprinkle nuts with 1/8 teaspoon sea salt; cool on sheet. Coarsely chop pecans. Scrape dough out onto floured surface. Toss dough to coat with flour and press gently to deflate. Line work surface with long sheet of parchment paper; sprinkle paper with flour. Roll out dough on prepared parchment to 16x14-inch rectangle. Using offset spatula, spread butter lengthwise in 5-inch-wide strip down center of dough. Sprinkle sugar, then nuts over butter. Cut unfilled dough on either side of filling into 3/4-inch-wide diagonal strips. Fold alternating strips over filling on slight diagonal, forming lattice top. Fold loose ends under bottom edge of bread. Slide parchment with bread onto large rimmed baking sheet. Cover with plastic wrap and let rise in warm draft-free area until very puffy, about 1 1/2 hours. Position rack in top third of oven and preheat to 350°F. Brush bread with egg glaze. Bake until golden, turning sheet after 15 minutes, about 25 minutes total. Slide parchment with bread onto rack and cool at least 1 hour. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely, wrap in foil, and store at room temperature.)

pecan-praline-trellis-231864

['3 tablespoons plus 2 1/4 cups (or more) unbleached all purpose flour', '1 1/2 teaspoons instant or rapid-rise yeast (measured from 1 envelope)', '3 tablespoons warm water (105°F to 115°F)', '1/2 cup plus 1 tablespoon sour cream', '4 1/2 tablespoons sugar', '3 large egg yolks', '1 tablespoon vanilla extract', '3/4 teaspoon salt', '4 1/2 tablespoons unsalted butter, cut into 4 pieces, room temperature', '1 1/2 cups pecans (about 6 ounces)', '1 1/2 teaspoons vegetable oil', '1/8 teaspoon fine sea salt', '6 tablespoons (3/4 stick) unsalted butter, room temperature', '1 1/2 cups golden brown sugar', '1 egg', 'beaten to blend (for glaze)']

Bacon-Wrapped Eggs with Polenta

['2 tablespoons (1/4 stick) butter', '1/4 cup minced green onions', '3 cups water', '1 teaspoon salt', '1 cup polenta (coarse cornmeal)', '1/2 cup (packed) grated Parmesan cheese', '1 tablespoon minced fresh thyme', '20 thick slices applewood-smoked bacon', '6 ounces extra-sharp white cheddar cheese, grated', '6 ounces Gruyère cheese, grated', '8 large eggs', '1/4 cup thinly sliced green onions', '1 teaspoon minced fresh thyme']

Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil. Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. (Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.) Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly. Reserve 2 tablespoons bacon drippings for Spring Greens with Sherry Vinaigrette. Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon. Mix cheeses in bowl. Sprinkle 1/4 cup cheese mixture over polenta in each cup. (Can be prepared 2 hours ahead. Let stand at room temperature.) Preheat oven to 400°F. Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook). Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.

bacon-wrapped-eggs-with-polenta-231872

['2 tablespoons (1/4 stick) butter', '1/4 cup minced green onions', '3 cups water', '1 teaspoon salt', '1 cup polenta (coarse cornmeal)', '1/2 cup (packed) grated Parmesan cheese', '1 tablespoon minced fresh thyme', '20 thick slices applewood-smoked bacon', '6 ounces extra-sharp white cheddar cheese, grated', '6 ounces Gruyère cheese, grated', '8 large eggs', '1/4 cup thinly sliced green onions', '1 teaspoon minced fresh thyme']

Cauliflower-Leek Kugel with Almond-Herb Crust

['8 cups cauliflower florets (from 2 medium heads of cauliflower)', '6 tablespoons olive oil, divided', '4 cups coarsely chopped leeks (white and pale green parts; from 3 large)', '6 tablespoons unsalted matzo meal', '3 large eggs', '1/2 cup chopped fresh parsley, divided', '1/2 cup chopped fresh dill, divided', '1 1/2 teaspoons salt', '1/2 teaspoon coarsely ground black pepper', '1/3 cup almonds, toasted, chopped']

Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture. Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.) Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

cauliflower-leek-kugel-with-almond-herb-crust-231889

['8 cups cauliflower florets (from 2 medium heads of cauliflower)', '6 tablespoons olive oil, divided', '4 cups coarsely chopped leeks (white and pale green parts; from 3 large)', '6 tablespoons unsalted matzo meal', '3 large eggs', '1/2 cup chopped fresh parsley, divided', '1/2 cup chopped fresh dill, divided', '1 1/2 teaspoons salt', '1/2 teaspoon coarsely ground black pepper', '1/3 cup almonds', 'toasted', 'chopped']

Carrot Soup with Orange and Tarragon

['1 tablespoon butter', '1 1-pound bag classic-cut peeled carrots', '3/4 cup chopped onion', '3 cups low-salt chicken broth', '1/2 cup orange juice', '1 tablespoon brandy', '2 teaspoons chopped fresh tarragon', 'Fresh tarragon sprigs']

Melt butter in heavy large pot over medium heat. Add carrots and onion; sauté until onion is soft, about 8 minutes. Add broth; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 minutes. Working in batches, puree soup in blender until very smooth. Return soup to pot. Stir in orange juice, brandy, and chopped tarragon. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper. Garnish soup with tarragon sprigs and serve.

carrot-soup-with-orange-and-tarragon-231862

['1 tablespoon butter', '1 1-pound bag classic-cut peeled carrots', '3/4 cup chopped onion', '3 cups low-salt chicken broth', '1/2 cup orange juice', '1 tablespoon brandy', '2 teaspoons chopped fresh tarragon', 'Fresh tarragon sprigs']

Grilled Steaks with Blue Cheese and Chiles

['1 1/2 tablespoons olive oil', '3 teaspoons minced fresh parsley, divided', '2 garlic cloves, minced', '6 1-inch-thick beef tenderloin steaks (about 6 ounces each)', '2 ounces cream cheese, room temperature', '1/4 cup finely crumbled blue cheese (about 1 ounce)', '2 tablespoons finely chopped seeded red or green jalapeño chiles', '1 shallot, finely chopped', '3/4 teaspoon white wine vinegar']

Combine olive oil, 2 teaspoons parsley, and garlic in 8x8x2-inch glass dish. Sprinkle steaks with salt and pepper. Add steaks to dish and turn to coat. Marinate steaks 30 minutes or cover and chill up to 1 day. Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 teaspoon parsley in medium bowl. Season blue cheese topping to taste with salt and pepper. Prepare barbecue (medium-high heat). Place steaks on grill rack (some marinade should still cling to meat). Cook 5 minutes. Turn steaks over. Divide blue cheese topping among steaks. Grill until topping softens and steaks are medium-rare, about 5 minutes longer.

grilled-steaks-with-blue-cheese-and-chiles-231876

['1 1/2 tablespoons olive oil', '3 teaspoons minced fresh parsley, divided', '2 garlic cloves, minced', '6 1-inch-thick beef tenderloin steaks (about 6 ounces each)', '2 ounces cream cheese, room temperature', '1/4 cup finely crumbled blue cheese (about 1 ounce)', '2 tablespoons finely chopped seeded red or green jalapeño chiles', '1 shallot, finely chopped', '3/4 teaspoon white wine vinegar']

Fresh Blackberry Napoleons with Cream Cheese Mousse

['6 ounces cream cheese, room temperature', '3/4 cup powdered sugar, divided', '1 teaspoon vanilla extract', '2/3 cup chilled whipping cream', '1 sheet frozen puff pastry (half of 17.3-ounce package), thawed', '1/2 cup blackberry preserves', '3 1/2-pint containers fresh blackberries', 'Fresh mint sprigs']

Preheat oven to 375°F. Using electric mixer, beat cream cheese, 1/4 cup powdered sugar, and vanilla in medium bowl until fluffy. Using same beaters, beat whipping cream in another medium bowl until peaks form. Fold whipped cream into cream cheese mixture in 3 additions. Cover mousse and refrigerate. Roll out pastry sheet on lightly floured surface to 14x10 1/2-inch rectangle. Cut sheet into twelve 3 1/2-inch squares. Pierce squares all over with fork. Sift 1/4 cup powdered sugar over squares. Place squares on ungreased baking sheet. Bake 12 minutes. Using metal spatula, flatten squares and continue baking until crisp and brown, about 5 minutes longer. Cool pastry squares on sheet. Heat preserves in small saucepan until just melted. Transfer to medium bowl. Add berries and toss to coat. Place 6 pastry squares on work surface. Spread each with 1/4 cup mousse. Top with 6 to 8 berries. Cover with remaining pastry squares. Dust napoleons with remaining 1/4 cup powdered sugar. Top each with berry and mint sprig. Place napoleons on plates. Serve, passing remaining berries.

fresh-blackberry-napoleons-with-cream-cheese-mousse-231900

['6 ounces cream cheese, room temperature', '3/4 cup powdered sugar, divided', '1 teaspoon vanilla extract', '2/3 cup chilled whipping cream', '1 sheet frozen puff pastry (half of 17.3-ounce package), thawed', '1/2 cup blackberry preserves', '3 1/2-pint containers fresh blackberries', 'Fresh mint sprigs']

Mint-Truffle Ice Cream Terrine with Mint and Chocolate Sauces

['1 1/2 cups heavy whipping cream', '16 ounces bittersweet or semisweet chocolate, chopped', '2 teaspoons pure peppermint extract', 'Unsweetened cocoa powder', '5 cups (2 1/2 pints) vanilla ice cream, slightly softened', '3/4 cup sugar', '1/3 cup water', '2 cups (lightly packed) fresh mint leaves']

Bring cream to simmer in heavy large saucepan; remove from heat. Add chocolate; let stand 1 minute. Whisk until mixture is smooth. Whisk in extract. Freeze until firm, about 4 hours, or chill overnight. Line baking sheet with foil. Drop scant 1 tablespoon chocolate mixture for each of 16 truffles onto prepared sheet. Dust hands with cocoa; roll chocolate mounds into rounds. Cover and freeze truffles. Cover and chill remaining chocolate mixture for sauce. (Truffles and sauce can be made 2 days ahead.) Line 8 1/2x4 1/2x2 1/2-inch metal loaf pan with plastic wrap, leaving long overhang. Spread 1/3 of ice cream (about 1 2/3 cups) over bottom of prepared pan. Press 8 truffles in random pattern (and spaced apart) into ice cream layer. Spread 1/2 of remaining ice cream over. Press remaining 8 truffles in random pattern (and spaced apart) into second ice cream layer. Spread remaining ice cream over. Cover terrine with plastic wrap overhang. Freeze at least 6 hours and up to 2 days. Bring sugar and 1/3 cup water to boil in small saucepan, stirring until sugar dissolves. Pour syrup into blender; cool 10 minutes. Add mint leaves to syrup and puree until smooth. Transfer sauce to bowl; cool. (Can be made 1 day ahead. Cover and chill. Whisk to blend before using.) Stir chocolate sauce over low heat until warm. Transfer to pitcher. Turn ice cream terrine out onto platter; peel off plastic. Cut terrine crosswise into slices; arrange on plates. Drizzle chocolate sauce and mint sauce around terrine. **Test-kitchen tip:**Make quick work of softening the ice cream by microwaving it in ten-second intervals on the lowest power setting.

mint-truffle-ice-cream-terrine-with-mint-and-chocolate-sauces-231857

['1 1/2 cups heavy whipping cream', '16 ounces bittersweet or semisweet chocolate, chopped', '2 teaspoons pure peppermint extract', 'Unsweetened cocoa powder', '5 cups (2 1/2 pints) vanilla ice cream, slightly softened', '3/4 cup sugar', '1/3 cup water', '2 cups (lightly packed) fresh mint leaves']

Warm Mushroom and Stilton Salad

['1 1/2 ounces pancetta', '3 large shallots', '1 pound fresh chanterelle mushrooms', '2 ounces Stilton', '6 tablespoons olive oil', 'Salt and freshly ground black pepper, to taste', '1 tablespoon plus 2 teaspoons Sherry wine vinegar', '1 4- to 5-ounce bag Bordeaux lettuce mix']

Chop pancetta. Thinly slice shallots. Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices. Crumble Stilton. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and shallots; sauté until beginning to brown. Add 2 more tablespoons olive oil, then the mushrooms. Sprinkle with salt and freshly ground black pepper. Sauté until the mushrooms are just tender, about 5 minutes. Add 1 tablespoon Sherry wine vinegar and boil until evaporated, stirring constantly. Remove from heat. Pour lettuce mix into a shallow salad bowl. Add 2 tablespoons olive oil and toss. Add 2 teaspoons Sherry wine vinegar, season with salt and pepper, and toss again. Add the mushrooms and cheese; toss lightly and serve immediately.

warm-mushroom-and-stilton-salad-231871

['1 1/2 ounces pancetta', '3 large shallots', '1 pound fresh chanterelle mushrooms', '2 ounces Stilton', '6 tablespoons olive oil', 'Salt and freshly ground black pepper, to taste', '1 tablespoon plus 2 teaspoons Sherry wine vinegar', '1 4- to 5-ounce bag Bordeaux lettuce mix']

Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

['6 tablespoons (3/4 stick) butter, divided', '3 large eggs', '3 tablespoons honey Dijon mustard', '2 cups panko* (Japanese breadcrumbs; about 3 1/2 ounces)', '1 1/2 cups grated Parmesan cheese (about 4 1/2 ounces)', '1 1/2 teaspoons salt', '1 teaspoon ground black pepper', '6 skinless boneless chicken breast halves, butterflied', '1 large bunch watercress, thick stems trimmed', 'Asparagus with Sauce Maltaise']

Preheat oven to 500°F. Butter large rimmed baking sheet with 2 tablespoons butter. Melt remaining 4 tablespoons butter in small saucepan and set aside. Whisk eggs and mustard in bowl to blend. Mix panko, Parmesan, salt, and pepper in large bowl. Dip chicken into egg mixture, then panko mixture, coating generously. Place on prepared baking sheet. Drizzle reserved melted butter over chicken. Bake chicken until browned and cooked through, turning once, about 10 minutes. Garnish chicken with watercress; serve with Asparagus with Sauce Maltaise. *Available in the Asian foods section of some supermarkets and at Asian markets.

parmesan-crusted-chicken-and-asparagus-with-sauce-maltaise-231883

['6 tablespoons (3/4 stick) butter, divided', '3 large eggs', '3 tablespoons honey Dijon mustard', '2 cups panko* (Japanese breadcrumbs; about 3 1/2 ounces)', '1 1/2 cups grated Parmesan cheese (about 4 1/2 ounces)', '1 1/2 teaspoons salt', '1 teaspoon ground black pepper', '6 skinless boneless chicken breast halves, butterflied', '1 large bunch watercress, thick stems trimmed', 'Asparagus with Sauce Maltaise']

Rhubarb Lattice Pie with Cardamom and Orange

['2 cups all purpose flour', '2 tablespoons sugar', '3/4 teaspoon salt', '3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes, frozen 15 minutes', '7 tablespoons (about) ice water', '10 cups 1-inch pieces rhubarb (about 2 1/2 pounds)', '2/3 cup plus 2 teaspoons sugar', '1/4 cup orange juice', '2 1/2 teaspoons grated orange peel', '1/2 teaspoon ground cardamom', '1/4 cup strawberry preserves', '1 tablespoon whipping cream', 'Vanilla ice cream']

Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, blend until coarse meal forms. Add 6 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more ice water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten into disks. Wrap and chill at least 1 hour and up to 1 day. Combine rhubarb, 2/3 cup sugar, orange juice, orange peel, and cardamom in large deep skillet. Toss over medium-high heat until liquid starts to bubble. Reduce heat to medium. Cover and simmer until rhubarb is almost tender, stirring very gently occasionally to keep rhubarb intact, about 8 minutes. Using slotted spoon, transfer rhubarb to colander set over bowl. Drain well. Add syrup from bowl to skillet. Boil until juices in skillet are thick and reduced to 2/3 cup, adding any additional drained syrup from bowl, about 7 minutes. Mix in preserves. Cool mixture in skillet 15 minutes. Very gently fold in rhubarb (do not overmix or rhubarb will fall apart). Preheat oven to 375°F. Roll out larger dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Roll out smaller dough disk to 11-inch round; cut into 1/2-inch-wide strips. Spoon filling into pie dish. Arrange 6 dough strips atop filling, spacing evenly apart. Arrange 5 dough strips atop filling in opposite direction, forming lattice. Seal strip ends to crust edge. Stir cream and 2 teaspoons sugar in small bowl to blend. Brush over lattice, but not crust edge. Bake pie until filling bubbles thickly and crust is golden, covering edge with foil if browning too quickly, about 55 minutes. Cool pie completely. Cut into wedges; serve with ice cream. Test-kitchen tip:

rhubarb-lattice-pie-with-cardamom-and-orange-231903

['2 cups all purpose flour', '2 tablespoons sugar', '3/4 teaspoon salt', '3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes, frozen 15 minutes', '7 tablespoons (about) ice water', '10 cups 1-inch pieces rhubarb (about 2 1/2 pounds)', '2/3 cup plus 2 teaspoons sugar', '1/4 cup orange juice', '2 1/2 teaspoons grated orange peel', '1/2 teaspoon ground cardamom', '1/4 cup strawberry preserves', '1 tablespoon whipping cream', 'Vanilla ice cream']

Mustard-Seed-Crusted Burgers with Horseradish Slaw

['1/2 cup mayonnaise', '1/2 cup sour cream', '3 tablespoons prepared horseradish', '1 1/3 pounds ground beef', '1/4 cup yellow mustard seeds, coarsely crushed', '1 tablespoon vegetable oil', '4 kaiser rolls, halved horizontally', '3 cups (about 6 ounces) thinly sliced iceberg lettuce']

Whisk mayonnaise, sour cream, and horseradish in medium bowl to blend. Season with salt and pepper. Form ground beef into four 1/3-pound burgers, each about 3 3/4 inches in diameter and 1/2 inch thick. Sprinkle both sides of burgers with salt and pepper. Spread mustard seeds on small plate. Press both sides of burgers firmly into mustard seeds. Heat vegetable oil in heavy large skillet over medium-high heat. Add burgers and cook until brown on both sides and pink in center, about 4 minutes per side. Arrange roll bottoms on each of 4 plates. Transfer burgers to roll bottoms. Stir lettuce into horseradish mixture to coat. Divide lettuce mixture atop hamburgers. Cover each burger with roll top and serve.

mustard-seed-crusted-burgers-with-horseradish-slaw-231877

['1/2 cup mayonnaise', '1/2 cup sour cream', '3 tablespoons prepared horseradish', '1 1/3 pounds ground beef', '1/4 cup yellow mustard seeds, coarsely crushed', '1 tablespoon vegetable oil', '4 kaiser rolls, halved horizontally', '3 cups (about 6 ounces) thinly sliced iceberg lettuce']

Citrus-Blossom Gin Fizz

['2 cups water', '2 cups sugar', '1 tablespoon loosely packed fresh lemon verbena leaves (optional)', '1 orange', '1 lemon', '2 teaspoons orange-flower water*', '6 cups ice cubes, divided', '1/2 cup gin, divided', '1/2 cup whipping cream, divided', '4 large egg whites, divided', '4 tablespoons lemon juice, divided', 'Freshly ground nutmeg', 'Fresh lemon verbena sprigs (optional)']

Mix 2 cups water, sugar, and lemon verbena, if desired, in medium saucepan. Using vegetable peeler, remove peel (colored part) from orange and lemon; add peel to saucepan. Bring sugar mixture to boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Cool completely. Stir in orange-flower water. (Can be made 2 weeks ahead. Cover and refrigerate.) Combine 6 tablespoons syrup, 3 cups ice, 1/4 cup gin, 1/4 cup cream, 2 egg whites, and 2 tablespoons lemon juice in blender. Blend until smooth and foamy. Divide among 4 glasses. Repeat with 6 tablespoons syrup and remaining ice, gin, cream, egg whites, and juice. Sprinkle drinks with nutmeg; garnish with lemon verbena sprigs, if desired. **Market tip:**Lemon verbena is sold at nurseries and some farmers' markets. *A flavoring extract; available in the liquor aisle or baking section of some supermarkets and at liquor stores.

citrus-blossom-gin-fizz-231861

['2 cups water', '2 cups sugar', '1 tablespoon loosely packed fresh lemon verbena leaves (optional)', '1 orange', '1 lemon', '2 teaspoons orange-flower water*', '6 cups ice cubes, divided', '1/2 cup gin, divided', '1/2 cup whipping cream, divided', '4 large egg whites, divided', '4 tablespoons lemon juice, divided', 'Freshly ground nutmeg', 'Fresh lemon verbena sprigs (optional)']

Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill

['2 cups all purpose flour', '2 teaspoons baking powder', '1 teaspoon sugar', '1/2 teaspoon baking soda', '1/2 teaspoon salt', '1/2 teaspoon freshly ground black pepper', '1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes', '1 5-ounce log soft fresh goat cheese, crumbled', '3/4 cup buttermilk', 'European-style butter (such as Plugrá), room temperature', '6 ounces thinly sliced smoked salmon', '1 large bunch fresh dill sprigs']

Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper. Whisk first 6 ingredients in large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough). Pat dough out on lightly floured surface into 3/4-inch-thick round. Using floured 2-inch-diameter cutter, cut out biscuits. Gather scraps and pat dough out; cut out additional biscuits. Arrange on prepared baking sheets and bake 6 minutes. Turn sheets; bake until golden brown, about 8 minutes longer. Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.) Split biscuits in half horizontally. Spread bottom halves with thin layer of butter. Divide salmon among biscuits. Top each with dill sprig and biscuit top.

goat-cheese-and-black-pepper-biscuits-with-smoked-salmon-and-dill-231858

['2 cups all purpose flour', '2 teaspoons baking powder', '1 teaspoon sugar', '1/2 teaspoon baking soda', '1/2 teaspoon salt', '1/2 teaspoon freshly ground black pepper', '1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes', '1 5-ounce log soft fresh goat cheese, crumbled', '3/4 cup buttermilk', 'European-style butter (such as Plugrá), room temperature', '6 ounces thinly sliced smoked salmon', '1 large bunch fresh dill sprigs']

Sweet-and-Sour Brisket with Shallots and New Potatoes

['1 1/2 cups orange juice', '5 large soft dates (such as Medjool), pitted', '4 large garlic cloves, peeled', '1/2 teaspoon ground cloves', '5 tablespoons olive oil, divided', '2 pounds onions, thinly sliced', '16 large shallots, peeled', '2 1/2 cups low-salt chicken broth', '1 4 3/4- to 5-pound flat-cut (also called first-cut) brisket, trimmed of all but 1/4 inch of fat', '1 1/2 cups canned tomato puree', '16 1- to 1 1/2-inch-diameter red-skinned new potatoes, scrubbed']

Preheat oven to 300°F. Puree first 4 ingredients in blender until smooth. Heat 3 tablespoons oil in large wide ovenproof pot over medium-high heat. Add onions and whole shallots. Sauté until onions are deep golden and shallots begin to brown, about 20 minutes. Transfer shallots to small bowl; reserve. Add chicken broth to onions; bring to boil, scraping up browned bits. Pour onion mixture into large bowl. Add 2 tablespoons oil to same pot. Sprinkle brisket on all sides with salt and pepper. Add to pot and brown well, about 5 minutes per side. Turn brisket fat side up. Return onion mixture to pot. Add tomato puree and orange juice mixture. Bring to boil, stirring to blend sauce. Cover pot; bake brisket 2 hours. Add shallots and potatoes. Cover; bake 1 hour. Uncover; bake until brisket is tender, occasionally spooning sauce over, about 1 hour longer. Let rest 30 minutes. (Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled.) Scrape sauce off brisket. Transfer brisket to work surface; slice thinly across grain, trimming any fat, if desired. Overlap hot slices on platter or cold slices in 13x9x2-inch glass baking dish. Surround with shallots and potatoes. Rewarm sauce. Spoon some sauce over. Rewarm brisket, if necessary, in 350°F oven until heated through. Serve, passing remaining sauce separately.

sweet-and-sour-brisket-with-shallots-and-new-potatoes-231882

['1 1/2 cups orange juice', '5 large soft dates (such as Medjool), pitted', '4 large garlic cloves, peeled', '1/2 teaspoon ground cloves', '5 tablespoons olive oil, divided', '2 pounds onions, thinly sliced', '16 large shallots, peeled', '2 1/2 cups low-salt chicken broth', '1 4 3/4- to 5-pound flat-cut (also called first-cut) brisket, trimmed of all but 1/4 inch of fat', '1 1/2 cups canned tomato puree', '16 1- to 1 1/2-inch-diameter red-skinned new potatoes', 'scrubbed']

Scallop Cakes with Cilantro-Lime Mayonnaise and New Potatoes

['1 tablespoon olive oil', '1 cup finely chopped onion', '2 pounds sea scallops', '1/2 cup chopped fresh chives', '2 tablespoons chopped fresh parsley', '2 tablespoons all purpose flour', '1 tablespoon minced peeled fresh ginger', '1 tablespoon fresh lime juice', '1 large egg, beaten to blend', '2 teaspoons salt', '1 teaspoon grated lime peel', '3/4 teaspoon ground black pepper', '2 tablespoons peanut oil', 'Cilantro-Lime Mayonnaise', 'Buttered New Potatoes with Chives', 'Whole fresh chives', 'Fresh cilantro sprigs']

Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.) Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes. Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.

scallop-cakes-with-cilantro-lime-mayonnaise-and-new-potatoes-231859

['1 tablespoon olive oil', '1 cup finely chopped onion', '2 pounds sea scallops', '1/2 cup chopped fresh chives', '2 tablespoons chopped fresh parsley', '2 tablespoons all purpose flour', '1 tablespoon minced peeled fresh ginger', '1 tablespoon fresh lime juice', '1 large egg, beaten to blend', '2 teaspoons salt', '1 teaspoon grated lime peel', '3/4 teaspoon ground black pepper', '2 tablespoons peanut oil', 'Cilantro-Lime Mayonnaise', 'Buttered New Potatoes with Chives', 'Whole fresh chives', 'Fresh cilantro sprigs']

Lemon-Glazed Lemon Bread

['1 1/3 cups whole milk', '1 vanilla bean, split lengthwise', '2/3 cup sugar', '3 tablespoons (packed) grated lemon peel', '4 1/2 cups (or more) bread flour, divided', '1 envelope instant or rapid-rise yeast', '3 large eggs', '2 tablespoons brandy or dark rum', '2 1/2 teaspoons salt', '10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes', '1/2 cup apricot preserves', '1 1/3 cups (or more) powdered sugar', '3 tablespoons strained fresh lemon juice']

Pour milk into small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat; cover and let steep 20 minutes. If necessary, rewarm milk until instant-read thermometer inserted into mixture registers between 105°F and 115°F before continuing. Blend sugar and lemon peel in processor. Mix 1 1/2 cups flour and yeast in bowl of heavy-duty mixer fitted with paddle attachment. Discard vanilla bean and add warm milk to bowl; beat to blend. Let stand until slightly puffed, about 15 minutes. Add 3 cups flour, eggs, and brandy to yeast mixture; beat on medium speed until smooth and slightly firm dough forms, adding more flour by tablespoonfuls if dough is sticky or adding water by tablespoonfuls if dough is dry, about 6 minutes. Add sugar-lemon peel mixture and salt. Beat on medium speed 5 minutes. Add butter and beat until absorbed and dough is smooth and soft, about 5 minutes longer. Cover bowl tightly with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 hours. Generously butter 12-cup Bundt pan. Turn dough out onto lightly floured surface; knead gently into ball. Using fingers, make hole in center of dough, creating doughnut shape. Transfer to prepared pan, pushing hole in dough over center tube in pan. Cover pan with plastic wrap; refrigerate overnight (dough will rise to top of pan). Let dough rise in warm draft-free area until dough no longer springs back when gently pressed with fingers, about 1 hour 30 minutes (dough will rise above pan by 1 to 1 1/2 inches). Meanwhile, position rack in lowest third of oven and preheat to 350°F. Bake bread until well browned on top, about 20 minutes. Wrap sheet of foil loosely over top and sides of pan to prevent overbrowning. Continue to bake bread until deep brown on top and tester inserted near center comes out clean, rotating pan occasionally for even baking, about 40 minutes longer. Immediately invert bread onto rack. Stir preserves in small saucepan over medium heat until melted. Brush preserves all over warm bread. Cool completely, at least 3 hours. Sift 1 1/3 cups powdered sugar into small bowl. Add lemon juice and whisk to blend. Add more powdered sugar by tablespoonfuls if glaze is too thin to adhere to bread. Drizzle glaze over cool bread and let stand until glaze sets, about 1 hour. (Can be made 1 day ahead. Wrap loosely in foil and store at room temperature.)

lemon-glazed-lemon-bread-231863

['1 1/3 cups whole milk', '1 vanilla bean, split lengthwise', '2/3 cup sugar', '3 tablespoons (packed) grated lemon peel', '4 1/2 cups (or more) bread flour, divided', '1 envelope instant or rapid-rise yeast', '3 large eggs', '2 tablespoons brandy or dark rum', '2 1/2 teaspoons salt', '10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes', '1/2 cup apricot preserves', '1 1/3 cups (or more) powdered sugar', '3 tablespoons strained fresh lemon juice']

Strawberry Lassi

['1 lb fresh strawberries, trimmed and halved (3 1/2 cups)', '1/2 cup sugar', 'Rounded 1/4 teaspoon ground cardamom', '2 cups plain yogurt (whole-milk or low-fat)', '1 cup ice cubes']

Purée strawberries with sugar, cardamom, and a pinch of salt in a blender until smooth. Add yogurt and ice, then purée until smooth again.

strawberry-lassi-231822

['1 lb fresh strawberries, trimmed and halved (3 1/2 cups)', '1/2 cup sugar', 'Rounded 1/4 teaspoon ground cardamom', '2 cups plain yogurt (whole-milk or low-fat)', '1 cup ice cubes']

Kiwi Tart

['1 (9-inch) round of refrigerated pie dough (from a 15-oz package), thawed and unrolled or unfolded', '6 oz cream cheese, softened slightly', '2 tablespoons sugar', '2 tablespoons milk', '1 teaspoon finely grated fresh lemon zest', '1/2 teaspoon vanilla', '3 firm-ripe kiwifruit, peeled and thinly sliced', 'an 8 3/4- to 9 1/4-inch tart pan (1 inch deep) with a removable bottom; pie weights or raw rice']

Put oven rack in middle position and preheat oven to 450°F. Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork. Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes. Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes. Spread cream cheese filling in cooled shell and top with kiwi slices.

kiwi-tart-231819

['1 (9-inch) round of refrigerated pie dough (from a 15-oz package), thawed and unrolled or unfolded', '6 oz cream cheese, softened slightly', '2 tablespoons sugar', '2 tablespoons milk', '1 teaspoon finely grated fresh lemon zest', '1/2 teaspoon vanilla', '3 firm-ripe kiwifruit, peeled and thinly sliced', 'an 8 3/4- to 9 1/4-inch tart pan (1 inch deep) with a removable bottom; pie weights or raw rice']

Blackberry Buttermilk Panna Cottas with Blackberry Compote

['3/4 lb blackberries (about 3 cups)', '1 1/4 cups well-shaken buttermilk', '2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)', '1/4 cup water', '1 1/2 cups heavy cream', '2/3 cup sugar', "2 tablespoons blackberry syrup, store-bought or homemade (see cooks' note, below)", '1/2 cup water', '1/2 cup crème de cassis', '2 tablespoons sugar', '1 1/2 tablespoons fresh lemon juice', '1/2 lb blackberries (about 2 cups)', '6 (6-oz) molds (preferably nonreactive)']

Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours. Boil water, crème de cassis, and sugar in a small saucepan, stirring occasionally, until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and gently stir to combine. To serve panna cottas, run a thin knife along edge of molds to loosen if necessary and dip molds in a small bowl of warm water 3 to 5 seconds, then invert panna cottas onto plates and gently lift off molds. Spoon berries and syrup over and around each panna cotta.

blackberry-buttermilk-panna-cottas-with-blackberry-compote-231818

['3/4 lb blackberries (about 3 cups)', '1 1/4 cups well-shaken buttermilk', '2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)', '1/4 cup water', '1 1/2 cups heavy cream', '2/3 cup sugar', '"2 tablespoons blackberry syrup, store-bought or homemade (see cooks note, below)", 1/2 cup water', '1/2 cup crème de cassis', '2 tablespoons sugar', '1 1/2 tablespoons fresh lemon juice', '1/2 lb blackberries (about 2 cups)', '6 (6-oz) molds (preferably nonreactive)']

Crunchy Pecan Cookies

['6 oz pecans (1 1/2 cups)', '1 cup sugar', '1/4 cup potato starch', '1/4 teaspoon salt', 'Scant 1/4 teaspoon cinnamon', '3 large egg whites, lightly beaten', 'parchment paper']

Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment paper. Coarsely chop 1 cup pecans and set aside. Pulse remaining 1/2 cup pecans in a food processor with sugar, potato starch, salt, and cinnamon until finely ground (be careful not to pulse to a paste), then stir into egg whites. Stir in remaining cup chopped pecans. Drop 1/2 tablespoons of batter 2 inches apart on baking sheet and bake until cookies are lightly browned and slightly puffed, 15 to 17 minutes. Slide parchment onto a rack and cool cookies completely (cookies will crisp as they cool), then remove from paper. Bake and cool 2 more parchment-lined sheets of cookies in same manner.

crunchy-pecan-cookies-231816

['6 oz pecans (1 1/2 cups)', '1 cup sugar', '1/4 cup potato starch', '1/4 teaspoon salt', 'Scant 1/4 teaspoon cinnamon', '3 large egg whites, lightly beaten', 'parchment paper']

Lemon Cakes with Basil Lemon Syrup

['1 stick (1/2 cup) unsalted butter, softened, plus 1 1/2 tablespoons, melted', '3/4 cup matzo cake flour plus additional for dusting', '2/3 cup plus 1/4 cup sugar', '1/4 teaspoon salt', '3 large eggs, separated, at room temperature for 30 minutes', '2 tablespoons fresh lemon juice', '1 tablespoon finely grated lemon zest', '1 1/4 cups sugar', '1 1/2 cups water', '1 (4- by 1-inch) strip fresh lemon zest', '1/2 cup fresh lemon juice', '8 large fresh basil sprigs', '1 cup chilled heavy cream', 'Garnish: small fresh basil leaves', 'a muffin pan with 12 (1/2-cup) muffin cups']

Put oven rack in middle position and preheat oven to 350°F. Lightly brush 8 muffin cups with some of melted butter and chill 2 minutes, then butter again and chill 1 minute more. Dust cups with matzo cake flour, knocking out excess. Beat together softened butter, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined. Beat whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into 8 prepared muffin cups. Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack. Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. Pour syrup through a sieve into a bowl, pressing on and then discarding solids. Cool to room temperature. Beat cream in a bowl with cleaned beaters until it just holds stiff peaks. Spoon 1/4 cup syrup into each of 8 shallow bowls and top with cakes. Spoon whipped cream on top of cakes.

lemon-cakes-with-basil-lemon-syrup-231815

['1 stick (1/2 cup) unsalted butter, softened, plus 1 1/2 tablespoons, melted', '3/4 cup matzo cake flour plus additional for dusting', '2/3 cup plus 1/4 cup sugar', '1/4 teaspoon salt', '3 large eggs, separated, at room temperature for 30 minutes', '2 tablespoons fresh lemon juice', '1 tablespoon finely grated lemon zest', '1 1/4 cups sugar', '1 1/2 cups water', '1 (4- by 1-inch) strip fresh lemon zest', '1/2 cup fresh lemon juice', '8 large fresh basil sprigs', '1 cup chilled heavy cream', 'Garnish: small fresh basil leaves', 'a muffin pan with 12 (1/2-cup) muffin cups']

Cardamom Apple Almond Cake

['Vegetable oil for greasing pan', '1/2 cup matzo meal (not cake meal), plus additional for dusting', '1 cup slivered almonds (4 1/2 oz), toasted and cooled', '1/2 teaspoon salt', 'Scant 1/2 teaspoon ground cardamom', '5 large eggs, separated, at room temperature for 30 minutes', '1 cup granulated sugar', '2 Granny Smith apples, peeled and coarsely grated', '1/3 cup granulated sugar', '1/2 teaspoon potato starch', 'a 9- to 9 1/2-inch (24-cm) springform pan; an electric coffee/spice grinder']

Put oven rack in middle position and preheat oven to 350°F. Oil springform pan and dust with matzo meal, knocking out excess. Pulse almonds in a food processor with 1/2 cup matzo meal, 1/4 teaspoon salt, and cardamom until finely ground. (Be careful not to pulse to a paste.) Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add 3/4 cup sugar, 1 tablespoon at a time, beating, and beat until mixture is very thick and pale, 2 to 3 minutes. Stir in nut mixture, then apples. Beat whites and remaining 1/4 teaspoon salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Scrape batter into pan and rap pan once on work surface to eliminate any large air bubbles. Bake cake until puffed, browned, and top springs back when touched, 40 to 45 minutes. Transfer to a rack and cool completely in pan (cake will sink slightly in center). Run a knife around edge of cake to loosen, then remove side of pan. Grind sugar in coffee/spice grinder until powdered, then stir together with potato starch in a bowl. Sift some of sugar over cake before serving and reserve remainder for another use.

cardamom-apple-almond-cake-231812

['Vegetable oil for greasing pan', '1/2 cup matzo meal (not cake meal), plus additional for dusting', '1 cup slivered almonds (4 1/2 oz), toasted and cooled', '1/2 teaspoon salt', 'Scant 1/2 teaspoon ground cardamom', '5 large eggs, separated, at room temperature for 30 minutes', '1 cup granulated sugar', '2 Granny Smith apples, peeled and coarsely grated', '1/3 cup granulated sugar', '1/2 teaspoon potato starch', 'a 9- to 9 1/2-inch (24-cm) springform pan; an electric coffee/spice grinder']

Apricot Almond Layer Cake

['12 oz sliced blanched almonds (3 3/4 cups) or blanched slivered almonds (2 3/4 cups)', '3 1/3 cups confectioners sugar', '6 large egg whites', '1/4 teaspoon salt', '6 tablespoons granulated sugar', '6 oz dried California apricots (1 1/2 cups), finely chopped', '1 1/2 cups water', '3 tablespoons apricot preserves', '1 cup sliced blanched almonds (3 oz)', '1/2 cup confectioners sugar', '1 1/2 cups imported Italian mascarpone cheese (10 oz)', '1/4 cup well-chilled heavy cream', '1/4 cup Disaronno Amaretto or other almond-flavored liqueur', 'parchment paper']

Trace 2 (8-inch) circles on 1 sheet of parchment paper and a third circle on second sheet. Turn sheets over and put on 2 baking sheets. Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well. Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes. Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes. Put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour. Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely. Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes. Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely. Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream. Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.

apricot-almond-layer-cake-231811

['12 oz sliced blanched almonds (3 3/4 cups) or blanched slivered almonds (2 3/4 cups)', '3 1/3 cups confectioners sugar', '6 large egg whites', '1/4 teaspoon salt', '6 tablespoons granulated sugar', '6 oz dried California apricots (1 1/2 cups), finely chopped', '1 1/2 cups water', '3 tablespoons apricot preserves', '1 cup sliced blanched almonds (3 oz)', '1/2 cup confectioners sugar', '1 1/2 cups imported Italian mascarpone cheese (10 oz)', '1/4 cup well-chilled heavy cream', '1/4 cup Disaronno Amaretto or other almond-flavored liqueur', 'parchment paper']

Mushroom Risotto Cakes

['3 cups chilled mushroom risotto', '1 cup all-purpose flour', '2 large eggs, lightly beaten', '2 cups coarse fresh bread crumbs (from about 4 slices firm white sandwich bread)', '6 tablespoons olive oil']

Put oven rack in middle position and preheat oven to 350°F. 3Form chilled risotto into 8 (3/4-inch-thick) patties using wet hands. Put flour, eggs, and bread crumbs in 3 separate shallow bowls. Coat 1 cake with flour, tapping off excess, then egg (letting excess drip off), and then bread crumbs. Transfer to wax paper. Repeat with remaining cakes. Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 cakes, turning over once, until browned, 5 to 6 minutes total. Transfer with a slotted spatula to a paper-towel-lined baking pan and keep warm in oven. Heat remaining 3 tablespoons oil and sauté remaining 4 cakes in same manner.

mushroom-risotto-cakes-231808

['3 cups chilled mushroom risotto', '1 cup all-purpose flour', '2 large eggs, lightly beaten', '2 cups coarse fresh bread crumbs (from about 4 slices firm white sandwich bread)', '6 tablespoons olive oil']

Middle Eastern Style Yogurt

['4 cups whole-milk plain yogurt', '3/4 teaspoon salt', '1 1/2 tablespoons sesame seeds', '3 tablespoons extra-virgin olive oil', '1 teaspoon dried mint, crumbled', '3/4 teaspoon dried thyme, crumbled', 'Accompaniment: toasted pita or crackers']

Line a sieve with a double layer of paper towels and set over a bowl. Whisk yogurt with salt and spoon into sieve. Let drain, covered and chilled, at least 12 hours and up to 24. Meanwhile, toast sesame seeds in a dry small heavy skillet, shaking skillet occasionally, until golden, about 2 minutes. Whisk together oil, mint, and thyme in a bowl, then add toasted sesame seeds and chill, covered, up to 24 hours. Bring sesame mixture to room temperature, then drizzle it over lebneh (thickened yogurt).

middle-eastern-style-yogurt-231807

['4 cups whole-milk plain yogurt', '3/4 teaspoon salt', '1 1/2 tablespoons sesame seeds', '3 tablespoons extra-virgin olive oil', '1 teaspoon dried mint, crumbled', '3/4 teaspoon dried thyme, crumbled', 'Accompaniment: toasted pita or crackers']

Roasted Fennel and Baby Carrots

['6 bunches baby carrots, peeled and trimmed, leaving 1/2 inch of stems intact', '2 medium fennel bulbs, stalks discarded and bulbs cut into 1/2-inch-thick wedges', '3 tablespoons olive oil', '3 tablespoons water', '1 teaspoon fennel seeds', '3/4 teaspoon salt', '1/4 teaspoon black pepper']

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. (If you are making just this dish, you can put oven rack in middle position and roast vegetables on that rack throughout.) Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 layer in a 17- by 11-inch shallow baking pan. Cover pan with foil and roast vegetables in lower third of oven 10 minutes, then uncover and roast, turning occasionally, 10 minutes more. Switch pan to upper third of oven and roast until vegetables are tender and browned, about 10 minutes more.

roasted-fennel-and-baby-carrots-231805

['6 bunches baby carrots, peeled and trimmed, leaving 1/2 inch of stems intact', '2 medium fennel bulbs, stalks discarded and bulbs cut into 1/2-inch-thick wedges', '3 tablespoons olive oil', '3 tablespoons water', '1 teaspoon fennel seeds', '3/4 teaspoon salt', '1/4 teaspoon black pepper']

Artichokes Braised with Garlic and Thyme

['6 medium artichokes (1/2 lb each)', '18 fresh flat-leaf parsley sprigs', '1/4 cup olive oil', '8 fresh thyme sprigs', '1 head of garlic, cloves separated and left unpeeled', '1 cup water', '1/4 teaspoon black pepper', '1 teaspoon salt', '1 tablespoon extra-virgin olive oil', 'Accompaniment: crusty bread', 'a 6- to 8-qt heavy pot wide enough to hold artichokes in a single layer (about 11 inches in diameter)']

Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center. Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a spoon. Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes. Remove artichokes from water and push 3 parsley sprigs into center of each. Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt. Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes. Transfer artichokes, thyme, and garlic to a platter. Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork. Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.

artichokes-braised-with-garlic-and-thyme-231804

['6 medium artichokes (1/2 lb each)', '18 fresh flat-leaf parsley sprigs', '1/4 cup olive oil', '8 fresh thyme sprigs', '1 head of garlic, cloves separated and left unpeeled', '1 cup water', '1/4 teaspoon black pepper', '1 teaspoon salt', '1 tablespoon extra-virgin olive oil', 'Accompaniment: crusty bread', 'a 6- to 8-qt heavy pot wide enough to hold artichokes in a single layer (about 11 inches in diameter)']

Acini de Pepe with Spinach and Feta

['1/2 lb acini di pepe or orzo (1 1/4 cups)', '2 tablespoons olive oil', '2 tablespoons unsalted butter', '3 garlic cloves, minced (1 tablespoon)', '1/4 teaspoon dried hot red pepper flakes', '3 scallions, chopped', '1 (10-oz) package chopped frozen spinach, thawed and squeezed dry', '1/2 cup crumbled feta (3 oz; preferably French)', 'Accompaniment: lemon wedges']

Cook pasta in a 4- to 6-quart pot of boiling salted water , uncovered, stirring occasionally, until al dente, then drain well in a coarse-mesh sieve. Transfer to a bowl and keep warm, covered. Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, red pepper flakes, and scallions, stirring occasionally, until garlic is golden, about 2 minutes. Add spinach and cook, stirring, until heated through, about 4 minutes. Toss pasta with spinach mixture and feta until combined. Season with salt and pepper.

acini-de-pepe-with-spinach-and-feta-231803

['1/2 lb acini di pepe or orzo (1 1/4 cups)', '2 tablespoons olive oil', '2 tablespoons unsalted butter', '3 garlic cloves, minced (1 tablespoon)', '1/4 teaspoon dried hot red pepper flakes', '3 scallions, chopped', '1 (10-oz) package chopped frozen spinach, thawed and squeezed dry', '1/2 cup crumbled feta (3 oz; preferably French)', 'Accompaniment: lemon wedges']

Sole-Wrapped Asparagus with Tangerine Beurre Blanc

['1 1/2 tablespoons unsalted butter, melted', '2 tablespoons chopped shallot', '4 (2- by 1-inch) strips fresh tangerine zest', '1 lb medium asparagus', '4 (5- to 6-oz) skinless gray sole or flounder fillets', '1/2 cup water', '1/2 cup fresh tangerine juice', '1 tablespoon finely chopped shallot', '1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces', '1/4 teaspoon salt', 'cayenne', '1/2 teaspoon fresh lemon juice']

Put oven rack in middle position and preheat oven to 450°F. Brush a 13- by 9-inch roasting pan with some of melted butter, then sprinkle shallot and zest in pan. Trim asparagus to about 7 inches long, then peel spears starting from 2 inches below tip of each. Arrange fish fillets, skinned sides up, on a work surface and season with salt and pepper. Lay 5 or 6 asparagus perpendicularly across 1 fillet and wrap fish around them to make a bundle. Repeat with remaining fillets and asparagus. Transfer bundles, seam sides down, to roasting pan and brush fish with remaining melted butter. Season with salt and pepper, then add water to pan. Cover pan tightly with foil and bake until fish is just cooked through and asparagus is crisp-tender, about 20 minutes. Boil tangerine juice with shallot in a 2-quart heavy saucepan over moderate heat until reduced to about 2 tablespoons, 4 to 5 minutes. Reduce heat to moderately low, then whisk in 1 tablespoon butter, whisking constantly. Add remaining butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool mixture. Remove from heat and stir in salt, cayenne, and lemon juice. Transfer fish with a slotted spatula to a platter and reserve pan juices. Cover fish with foil. Discard zest, then pour pan juices into a 10-inch skillet and boil over moderately high heat until reduced to about 2 tablespoons, about 2 minutes. Gradually whisk into beurre blanc. Blot any liquid accumulated on platter with paper towels, then spoon sauce over fish.

sole-wrapped-asparagus-with-tangerine-beurre-blanc-231802

['1 1/2 tablespoons unsalted butter, melted', '2 tablespoons chopped shallot', '4 (2- by 1-inch) strips fresh tangerine zest', '1 lb medium asparagus', '4 (5- to 6-oz) skinless gray sole or flounder fillets', '1/2 cup water', '1/2 cup fresh tangerine juice', '1 tablespoon finely chopped shallot', '1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces', '1/4 teaspoon salt', 'cayenne', '1/2 teaspoon fresh lemon juice']

Shrimp and Avocado in Tamarind Sauce

['1/4 cup vegetable oil', '1 large shallot, thinly sliced and separated into rings', '1/4 cup tamarind pulp (from a pliable block)', '1/2 cup boiling-hot water', '2 tablespoons sugar', '1 tablespoon soy sauce', '1 tablespoon Asian fish sauce', '3 tablespoons fresh lime juice', '2 firm-ripe California avocados', '1 tablespoon minced peeled fresh ginger', '1 garlic clove, minced', '2 (1 1/2- to 2-inch-long) fresh Thai chiles or 1 serrano, stemmed and minced (including seeds)', '1/4 teaspoon salt', '1 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined', '1/3 cup roasted salted peanuts, chopped', 'Accompaniment: jasmine rice', 'Garnish: fresh cilantro sprigs']

Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallot, stirring, until golden brown, about 2 minutes. Transfer with a slotted spoon to paper towels to drain (shallots will crisp as they cool). Reserve oil. Soak tamarind pulp in boiling-hot water in a small bowl until softened, about 5 minutes. Force pulp through a sieve into a bowl, discarding solids. Add sugar, soy sauce, fish sauce, and 1 1/2 tablespoons lime juice and stir until sugar is dissolved. Halve, pit, and peel avocados. Cut into 1 1/2-inch chunks and toss with remaining 1 1/2 tablespoons lime juice in a bowl. Transfer reserved oil to a 12-inch heavy skillet and heat over moderately high heat until hot but not smoking, then sauté ginger, garlic, chiles, and salt, stirring constantly, until fragrant, about 30 seconds. Add shrimp and sauté, turning over once, 2 minutes total. Stir in tamarind mixture and simmer until shrimp are just cooked through, about 2 minutes more. Spoon shrimp and avocado over rice, then sprinkle with peanuts and fried shallot.

shrimp-and-avocado-in-tamarind-sauce-231801

['1/4 cup vegetable oil', '1 large shallot, thinly sliced and separated into rings', '1/4 cup tamarind pulp (from a pliable block)', '1/2 cup boiling-hot water', '2 tablespoons sugar', '1 tablespoon soy sauce', '1 tablespoon Asian fish sauce', '3 tablespoons fresh lime juice', '2 firm-ripe California avocados', '1 tablespoon minced peeled fresh ginger', '1 garlic clove, minced', '2 (1 1/2- to 2-inch-long) fresh Thai chiles or 1 serrano, stemmed and minced (including seeds)', '1/4 teaspoon salt', '1 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined', '1/3 cup roasted salted peanuts, chopped', 'Accompaniment: jasmine rice', 'Garnish: fresh cilantro sprigs']

Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil

['6 plum tomatoes (1 lb), halved lengthwise', '1 1/4 teaspoons sugar', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '1/3 cup extra-virgin olive oil', '2 garlic cloves, finely chopped', '10 fresh basil leaves', '12 whole fresh oregano leaves plus 3 tablespoons finely chopped', '2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced', '2 tablespoons fresh lemon juice', '2 teaspoons olive oil', '2 1/4 cups pearl (Israeli) couscous (12 oz)', '1 3/4 cups reduced-sodium chicken broth (14 fl oz)', '1 cup water', '1/4 teaspoon salt', '6 (6-oz) pieces wild salmon fillet with skin (preferably center cut)', '1 teaspoon olive oil', '1/2 teaspoon salt', '1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and quartered lengthwise']

Put oven rack in middle position and preheat oven to 250°F. Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan. Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes. Stir in basil and whole oregano leaves, then pour oil over tomatoes. Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours. Transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper. Heat 2 teaspoons olive oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons lemon oregano oil. Season with salt. Put oven rack in upper third of oven and preheat oven to 500°F. Line a 17- by 12-inch shallow baking pan with foil. Arrange salmon, skin sides down, in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt. Roast salmon until just cooked through, 12 to 14 minutes. Divide couscous among 6 plates. Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous. Put 2 tomato halves on each plate, then sprinkle salmon with olives and drizzle with some lemon oregano oil.

wild-salmon-with-pearl-couscous-slow-roasted-tomatoes-and-lemon-oregano-oil-231800

['6 plum tomatoes (1 lb), halved lengthwise', '1 1/4 teaspoons sugar', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '1/3 cup extra-virgin olive oil', '2 garlic cloves, finely chopped', '10 fresh basil leaves', '12 whole fresh oregano leaves plus 3 tablespoons finely chopped', '2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced', '2 tablespoons fresh lemon juice', '2 teaspoons olive oil', '2 1/4 cups pearl (Israeli) couscous (12 oz)', '1 3/4 cups reduced-sodium chicken broth (14 fl oz)', '1 cup water', '1/4 teaspoon salt', '6 (6-oz) pieces wild salmon fillet with skin (preferably center cut)', '1 teaspoon olive oil', '1/2 teaspoon salt', '1/2 cup Kalamata or other brine-cured black olives (3 oz)', 'pitted and quartered lengthwise']

Mushroom Risotto

['1 oz (28 g) dried porcini (1 cup)', '3 3/4 cups hot water', '5 1/4 cups reduced-sodium chicken broth (42 fl oz)', '1 tablespoon soy sauce', '1 tablespoon olive oil', '3/4 stick (6 tablespoons) unsalted butter', '1 small onion, finely chopped (1 cup)', '2 garlic cloves, finely chopped', '3/4 lb fresh cremini mushrooms, trimmed and thinly sliced', '1 lb Arborio rice (2 1/3 cups)', '2/3 cup dry white wine', '1 oz finely grated Parmigiano-Reggiano (1/2 cup)', '1 teaspoon salt', '1/2 teaspoon black pepper', '1/4 cup chopped fresh flat-leaf parsley', 'Garnish: Parmigiano-Reggiano shavings', 'parchment paper (if reserving some risotto for another recipe)']

Soak porcini in 1 1/2 cups hot water in a bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl. Rinse to remove any grit and coarsely chop. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan, then add broth, soy sauce, and remaining 21/4 cups water to pan and bring to a simmer. Meanwhile, heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then sauté onion, stirring, until just softened, about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes. Stir in porcini and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute. Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes. Thin with some of remaining broth if necessary. (You will have about 1 cup left over.) Remove from heat. Stir in cheese, salt, pepper, and remaining 5 tablespoons butter until butter is melted. If reserving some risotto to make one of the following recipes, set aside 3 cups and cool to room temperature, then chill, covered with plastic wrap. Stir parsley into remaining risotto and serve immediately.

mushroom-risotto-231798

['1 oz (28 g) dried porcini (1 cup)', '3 3/4 cups hot water', '5 1/4 cups reduced-sodium chicken broth (42 fl oz)', '1 tablespoon soy sauce', '1 tablespoon olive oil', '3/4 stick (6 tablespoons) unsalted butter', '1 small onion, finely chopped (1 cup)', '2 garlic cloves, finely chopped', '3/4 lb fresh cremini mushrooms, trimmed and thinly sliced', '1 lb Arborio rice (2 1/3 cups)', '2/3 cup dry white wine', '1 oz finely grated Parmigiano-Reggiano (1/2 cup)', '1 teaspoon salt', '1/2 teaspoon black pepper', '1/4 cup chopped fresh flat-leaf parsley', 'Garnish: Parmigiano-Reggiano shavings', 'parchment paper (if reserving some risotto for another recipe)']

Fried Stuffed Rice Balls

['3 cups chilled mushroom risotto', '12 (1/2-inch) cubes mozzarella (about 1 oz total)', '1 cup all-purpose flour', '2 large eggs, lightly beaten', '1 cup fine dry bread crumbs (not seasoned)', 'About 8 cups vegetable oil for frying', 'a deep-fat thermometer']

Roll chilled risotto into 12 (1 1/2-inch) balls using wet hands. Poke a small hole in center of each ball and insert a cube of cheese, then re-form into a ball. Put flour, eggs, and bread crumbs in 3 separate bowls. Dredge 1 risotto ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls. Heat 1 1/2 to 2 inches oil in a 4- to 5-quart heavy pot until thermometer registers 360°F. Working in batches of 4, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 360°F between batches. 3Let balls stand 2 minutes (for cheese to melt).

fried-stuffed-rice-balls-231797

['3 cups chilled mushroom risotto', '12 (1/2-inch) cubes mozzarella (about 1 oz total)', '1 cup all-purpose flour', '2 large eggs, lightly beaten', '1 cup fine dry bread crumbs (not seasoned)', 'About 8 cups vegetable oil for frying', 'a deep-fat thermometer']

Bbq Pork Tenderloin

['1 lb pork tenderloin', '1 medium onion, chopped', '2 tablespoons olive oil', '1 garlic clove, minced', '1/4 cup ketchup', '1/4 cup ketchup-style chili sauce', '1 tablespoon Worcestershire sauce', '2 teaspoons cider vinegar', '1/2 teaspoon hot sauce such as Tabasco', '1 cup water', 'Accompaniment: coleslaw']

Trim pork of excess fat and silver skin, then cut crosswise into 1/4-inch-thick slices. Cut each slice into 3 strips. Cook onion in oil in a 4-quart heavy pot over moderate heat, stirring occasionally, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add ketchup, chili sauce, Worcestershire sauce, vinegar, hot sauce, and water and simmer, uncovered, stirring occasionally, about 5 minutes. Add pork and simmer, covered, until pork is cooked through and tender, 8 to 10 minutes. Transfer pork with a slotted spoon to a bowl and cover to keep warm. Boil remaining sauce, stirring occasionally, until slightly thickened, about 3 minutes. Pour sauce over pork.

bbq-pork-tenderloin-231796

['1 lb pork tenderloin', '1 medium onion, chopped', '2 tablespoons olive oil', '1 garlic clove, minced', '1/4 cup ketchup', '1/4 cup ketchup-style chili sauce', '1 tablespoon Worcestershire sauce', '2 teaspoons cider vinegar', '1/2 teaspoon hot sauce such as Tabasco', '1 cup water', 'Accompaniment: coleslaw']

Sugar Snap Peas and Pasta

['1 lb sugar snap peas, trimmed and strings discarded', '1 lb penne', '1 medium garlic clove, minced and mashed to a paste with 1/2 teaspoon salt', '1/4 cup extra-virgin olive oil', '1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving']

Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot. Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps. Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.

sugar-snap-peas-and-pasta-231793

['1 lb sugar snap peas, trimmed and strings discarded', '1 lb penne', '1 medium garlic clove, minced and mashed to a paste with 1/2 teaspoon salt', '1/4 cup extra-virgin olive oil', '1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving']

Savory Red Pepper and Onion Matzo Brei

['6 (6-inch) unsalted matzos', '6 large eggs', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1 1/2 tablespoons chopped fresh dill', '2 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips', '2 red bell peppers, cut lengthwise into 1/4-inch-wide strips', '1/4 cup extra-virgin olive oil']

Break matzos into roughly 1-inch pieces into a colander, then rinse under hot tap water until pieces are softened, 1 to 2 minutes. Let stand 5 minutes. Lightly beat eggs with salt, pepper, and 1 tablespoon dill in a large bowl and stir in matzos until coated well. Cook onions and peppers in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring occasionally, until they begin to brown, 8 to 10 minutes. Add matzo mixture, then increase heat to moderately high and sauté, stirring frequently and breaking up clumps, until matzos are well browned, about 17 minutes. Season with salt, then sprinkle with remaining 1/2 tablespoon dill.

savory-red-pepper-and-onion-matzo-brei-231792

['6 (6-inch) unsalted matzos', '6 large eggs', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1 1/2 tablespoons chopped fresh dill', '2 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips', '2 red bell peppers, cut lengthwise into 1/4-inch-wide strips', '1/4 cup extra-virgin olive oil']

Anchovy and Rosemary Roasted Lamb

['6 garlic cloves', '9 flat anchovy fillets, drained and patted dry', '1/4 cup olive oil', '2 1/2 tablespoons chopped fresh rosemary', '1 (6- to 7-lb) semiboneless leg of lamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied', '2 teaspoons salt', '3/4 teaspoon black pepper', 'a 17- by 11-inch roasting pan (or larger) with a rack; an instant-read thermometer']

Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some marinade into slits. Marinate lamb, loosely covered, at room temperature 1 hour. Put oven rack in middle position and preheat oven to 400°F. Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160°F). Let stand 30 minutes before slicing.

anchovy-and-rosemary-roasted-lamb-231791

['6 garlic cloves', '9 flat anchovy fillets, drained and patted dry', '1/4 cup olive oil', '2 1/2 tablespoons chopped fresh rosemary', '1 (6- to 7-lb) semiboneless leg of lamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied', '2 teaspoons salt', '3/4 teaspoon black pepper', 'a 17- by 11-inch roasting pan (or larger) with a rack; an instant-read thermometer']

Sweet-and-Sour Chicken Thighs with Carrots

['8 small chicken thighs with skin and bone (2 1/2 to 2 3/4 lb total), trimmed of excess fat', '2 teaspoons salt', '1 1/4 teaspoons paprika', '3/4 teaspoon cinnamon', '1/2 teaspoon black pepper', '1 1/2 tablespoons olive oil', '1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips', '1 lb carrots (6 medium), cut diagonally into 1-inch pieces', '2 tablespoons minced garlic', '1/2 cup water', '1/4 cup fresh lemon juice', '2 tablespoons mild honey', '1 tablespoon finely chopped fresh flat-leaf parsley', '1 tablespoon finely chopped fresh cilantro']

Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate. Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute. Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.

sweet-and-sour-chicken-thighs-with-carrots-231790

['8 small chicken thighs with skin and bone (2 1/2 to 2 3/4 lb total), trimmed of excess fat', '2 teaspoons salt', '1 1/4 teaspoons paprika', '3/4 teaspoon cinnamon', '1/2 teaspoon black pepper', '1 1/2 tablespoons olive oil', '1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips', '1 lb carrots (6 medium), cut diagonally into 1-inch pieces', '2 tablespoons minced garlic', '1/2 cup water', '1/4 cup fresh lemon juice', '2 tablespoons mild honey', '1 tablespoon finely chopped fresh flat-leaf parsley', '1 tablespoon finely chopped fresh cilantro']

Roast Chicken with Asparagus and Tahini Sauce

['2 lb asparagus, cut into 2-inch pieces', '3 tablespoons olive oil', '1 1/4 teaspoons salt', '1/2 teaspoon black pepper', '4 skinless boneless chicken breast halves (3 to 4 lb total)', '1/3 cup well-stirred tahini (Middle Eastern sesame paste)', '1/3 cup water', '2 tablespoons fresh lemon juice', '1 teaspoon sugar', '1 garlic clove, minced']

Put oven racks in middle and lower thirds of oven and preheat oven to 450°F. Toss asparagus with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 15- by 10-inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes. Meanwhile, pat chicken dry and sprinkle all over with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a 12-inch heavy ovenproof skillet (not nonstick) over moderately high heat until hot but not smoking, then brown chicken, turning over once, until golden, about 6 minutes total. Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes. While chicken roasts, purée tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick.) Serve chicken and asparagus drizzled with some of sauce and with remaining sauce on the side.

roast-chicken-with-asparagus-and-tahini-sauce-231789

['2 lb asparagus, cut into 2-inch pieces', '3 tablespoons olive oil', '1 1/4 teaspoons salt', '1/2 teaspoon black pepper', '4 skinless boneless chicken breast halves (3 to 4 lb total)', '1/3 cup well-stirred tahini (Middle Eastern sesame paste)', '1/3 cup water', '2 tablespoons fresh lemon juice', '1 teaspoon sugar', '1 garlic clove', 'minced']

Calamari Salad

['1 1/2 lb cleaned squid', '2 tablespoons fresh lemon juice', '1 tablespoon red-wine vinegar', '1/3 cup extra-virgin olive oil', '1 large garlic clove, minced', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)', '1/3 cup pitted Kalamata olives, halved lengthwise', '2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large', '2 celery ribs, cut into 1/4-inch-thick slices', '1 cup loosely packed fresh flat-leaf parsley leaves']

Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings. Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry. Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes. Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

calamari-salad-231788

['1 1/2 lb cleaned squid', '2 tablespoons fresh lemon juice', '1 tablespoon red-wine vinegar', '1/3 cup extra-virgin olive oil', '1 large garlic clove, minced', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)', '1/3 cup pitted Kalamata olives, halved lengthwise', '2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large', '2 celery ribs, cut into 1/4-inch-thick slices', '1 cup loosely packed fresh flat-leaf parsley leaves']

Grandma Ethel's Brisket with Tzimmes

['1 (6- to 7-lb) first-cut brisket', '1 3/4 teaspoons salt', '1 teaspoon black pepper', '3 tablespoons olive oil', '4 cups brown chicken stock or reconstituted brown chicken demi-glace', '3/4 cup Sherry vinegar', '2 lb carrots, peeled and cut crosswise into 2-inch-long pieces', '4 medium sweet potatoes, peeled and cut into 2-inch pieces', '2 3/4 cups dried pitted prunes']

Put oven rack in middle position and preheat oven to 350°F. Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours. Put oven rack in middle position and preheat oven to 350°F. Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper, then arrange meat with tzimmes and sauce on a large platter.

grandma-ethels-brisket-with-tzimmes-231787

['1 (6- to 7-lb) first-cut brisket', '1 3/4 teaspoons salt', '1 teaspoon black pepper', '3 tablespoons olive oil', '4 cups brown chicken stock or reconstituted brown chicken demi-glace', '3/4 cup Sherry vinegar', '2 lb carrots, peeled and cut crosswise into 2-inch-long pieces', '4 medium sweet potatoes, peeled and cut into 2-inch pieces', '2 3/4 cups dried pitted prunes']

Dandelion Salad with Lardons and Goat Cheese Phyllo Blossoms

['2 tablespoons unsalted butter, melted', '8 oz soft mild goat cheese (1 cup) at room temperature', '3 tablespoons heavy cream', '1 large egg', '1 teaspoon Dijon mustard', '1/4 teaspoon black pepper', '3 (17- by 12-inch) sheets phyllo dough, thawed if frozen', '6 oz slab bacon, rind discarded if necessary and bacon cut into 1/8-inch-thick slices, then cut into 1-inch-wide pieces (to form lardons)', '1 tablespoon olive oil', '2 tablespoons finely chopped shallot', '2 1/2 tablespoons Sherry vinegar', '1/2 teaspoon sugar', '1/4 teaspoon salt', '1 1/2 lb dandelion greens, stems and center ribs discarded and leaves cut into 2-inch pieces (10 cups)', 'a muffin tin with 6 (1/2- or 1/3-cup) muffin cups']

Put oven rack in middle position and preheat oven to 375°F. Brush muffin cups with some melted butter. Stir together goat cheese, cream, egg, mustard, and pepper in a bowl until combined well. Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Arrange 1 sheet of phyllo on a work surface, then brush with some melted butter. Cut phyllo into 4 (8 1/2- by 6-inch) rectangles and arrange 2 of them one over the other in a crisscross pattern, then line a muffin cup with overlapping phyllo. Line another muffin cup with remaining 2 phyllo rectangles in same manner. Repeat procedure with remaining 2 phyllo sheets and melted butter, lining remaining 4 muffin cups. Spoon goat cheese filling into cups and loosely gather edges of phyllo over center (if pieces of phyllo break off, arrange in center). Bake phyllo blossoms until tops are golden brown and sides are golden, 25 to 35 minutes, then transfer from pan to a rack to cool slightly. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 12 minutes. If necessary pour off all but 1 tablespoon fat. Add oil and shallot to skillet and cook, stirring, until softened, about 2 minutes. Add vinegar, quickly stirring and scraping up brown bits, then stir in sugar and salt. Immediately pour hot dressing and bacon over dandelion greens in a large bowl and toss well. Divide salad among plates and put a warm goat cheese blossom alongside each salad. Serve immediately.

dandelion-salad-with-lardons-and-goat-cheese-phyllo-blossoms-231785

['2 tablespoons unsalted butter, melted', '8 oz soft mild goat cheese (1 cup) at room temperature', '3 tablespoons heavy cream', '1 large egg', '1 teaspoon Dijon mustard', '1/4 teaspoon black pepper', '3 (17- by 12-inch) sheets phyllo dough, thawed if frozen', '6 oz slab bacon, rind discarded if necessary and bacon cut into 1/8-inch-thick slices, then cut into 1-inch-wide pieces (to form lardons)', '1 tablespoon olive oil', '2 tablespoons finely chopped shallot', '2 1/2 tablespoons Sherry vinegar', '1/2 teaspoon sugar', '1/4 teaspoon salt', '1 1/2 lb dandelion greens, stems and center ribs discarded and leaves cut into 2-inch pieces (10 cups)', 'a muffin tin with 6 (1/2- or 1/3-cup) muffin cups']

Strawberry-Rhubarb Crisps with Cardamom and Nutmeg

['1/2 cup old-fashioned oats', '1/2 cup all purpose flour', '1/2 cup (packed) golden brown sugar', '1/3 cup sliced almonds', '1/4 teaspoon ground nutmeg', 'Generous pinch of salt', '6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes', '5 cups 1/2-inch-thick slices fresh rhubarb (from about 2 pounds)', '2 cups halved strawberries', '3/4 cup sugar', '1/3 cup orange juice', '2 tablespoons all purpose flour', '1 1/2 teaspoons grated orange peel', '1/2 teaspoon (scant) ground cardamom', '1/4 teaspoon ground nutmeg', 'Sweetened whipped cream']

Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form. Preheat oven to 375°F. Butter six 1 1/4-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes. Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.

strawberry-rhubarb-crisps-with-cardamom-and-nutmeg-231744

['1/2 cup old-fashioned oats', '1/2 cup all purpose flour', '1/2 cup (packed) golden brown sugar', '1/3 cup sliced almonds', '1/4 teaspoon ground nutmeg', 'Generous pinch of salt', '6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes', '5 cups 1/2-inch-thick slices fresh rhubarb (from about 2 pounds)', '2 cups halved strawberries', '3/4 cup sugar', '1/3 cup orange juice', '2 tablespoons all purpose flour', '1 1/2 teaspoons grated orange peel', '1/2 teaspoon (scant) ground cardamom', '1/4 teaspoon ground nutmeg', 'Sweetened whipped cream']

Vanilla Custard

['3 cups whole milk', '8 large egg yolks', '2/3 cup sugar', '1/4 cup cornstarch', '1/4 teaspoon salt', '1 tablespoon unsalted butter, softened', '1 teaspoon vanilla', 'an instant-read thermometer']

Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling. While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth. Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil). Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.

vanilla-custard-231672

['3 cups whole milk', '8 large egg yolks', '2/3 cup sugar', '1/4 cup cornstarch', '1/4 teaspoon salt', '1 tablespoon unsalted butter, softened', '1 teaspoon vanilla', 'an instant-read thermometer']

Lemon Cheesecake with Gingersnap Crust

['2 cups ground gingersnap cookies', '6 tablespoons (3/4 stick) unsalted butter, melted', '5 8-ounce packages cream cheese, room temperature', '2 cups sugar', '1/4 teaspoon salt', '7 large eggs', '3 cups (24 ounces) sour cream', '2 tablespoons (packed) finely grated lemon peel', '2 tablespoons fresh lemon juice', 'Lemon leaves or twists (optional)']

Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F. Stack 3 large sheets of foil on work surface. Place same cake pan in center. Gather foil snugly around pan bottom and up sides to waterproof. Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs, 1 at a time. Beat in sour cream, grated lemon peel, and lemon juice. Pour filling into pan. Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days. Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on pan bottom) on platter. Garnish with lemon leaves or twists. The pan: It must be three inches high to hold all the filling. If your nine-inch springform pan is that high, it can be used instead. The cream cheese: For best results, use Philadelphia brand. The crust: Grind the gingersnaps in the processor or place them in a heavy-duty plastic bag and finely crush them with a rolling pin.

lemon-cheesecake-with-gingersnap-crust-231748

['2 cups ground gingersnap cookies', '6 tablespoons (3/4 stick) unsalted butter, melted', '5 8-ounce packages cream cheese, room temperature', '2 cups sugar', '1/4 teaspoon salt', '7 large eggs', '3 cups (24 ounces) sour cream', '2 tablespoons (packed) finely grated lemon peel', '2 tablespoons fresh lemon juice', 'Lemon leaves or twists (optional)']

Poached Rum Raisin Pears

['1/3 cup plus 1 tablespoon dark rum', '1 1/2 lb firm-ripe Bosc or Anjou pears (3 large), peeled, cored, and each cut into 8 wedges', '1/2 cup plus 1 tablespoon water', '1/3 cup raisins', '2 tablespoons sugar', '1/2 tablespoon unsalted butter']

Combine 1/3 cup rum with remaining ingredients in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until pears are just tender, about 10 minutes. Remove lid and boil mixture, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in remaining tablespoon rum and serve warm or at room temperature.

poached-rum-raisin-pears-231667

['1/3 cup plus 1 tablespoon dark rum', '1 1/2 lb firm-ripe Bosc or Anjou pears (3 large), peeled, cored, and each cut into 8 wedges', '1/2 cup plus 1 tablespoon water', '1/3 cup raisins', '2 tablespoons sugar', '1/2 tablespoon unsalted butter']

Mustard Fennel Pork Loin with Cumberland Pan Sauce

['2 California bay leaves', '1 1/2 tablespoons kosher salt', '1 tablespoon fennel seeds', '1 (4- to 4 1/2-lb) center-cut boneless pork loin roast* (3 to 4 inches in diameter; preferably organic or sustainably raised)', '1/4 cup coarse-grain mustard', '2 teaspoons olive oil plus additional for greasing', '1/2 cup plus 1 tablespoon water', '1/3 cup ruby Port', '2/3 cup fresh orange juice', '1 1/2 tablespoons fresh lemon juice', '3 tablespoons red-currant jelly', '1/4 teaspoon ground ginger', '1/4 teaspoon salt', '1 tablespoon cornstarch', '1 tablespoon unsalted butter', 'Accompaniment: pork cracklings', 'an electric coffee/spice grinder; kitchen string; a 17- by 12-inch flameproof roasting pan (not glass) with a rack; an instant-read thermometer']

Discard center stem from bay leaves, then crumble leaves into grinder and pulse with kosher salt and fennel seeds until bay leaves are finely chopped. Discard any strings from loin if tied. Arrange loin, fat side up, lengthwise on a work surface. Holding knife horizontally, make a lengthwise cut about 1 1/2 inches deep along side of loin (do not cut all the way through). Open loin like a book, then pat dry inside and out. Rub 1 tablespoon mustard all over cut sides, then sprinkle with 1 teaspoon seasoned salt. Close loin and tie crosswise at 1-inch intervals with string. Rub olive oil evenly over roast, then rub with remaining mustard and sprinkle with remaining seasoned salt, pressing lightly to help adhere. Oil roasting rack, then transfer pork, fat side up, to rack set in roasting pan and marinate, loosely covered and chilled, at least 12 hours. Let pork stand at room temperature 30 minutes before roasting. While pork comes to room temperature, put oven rack in middle position and preheat oven to 450°F. Roast pork 25 minutes, then reduce oven temperature to 325°F and continue to roast until thermometer inserted diagonally 2 inches into center of meat registers 145°F, 35 to 45 minutes. Transfer pork to a platter (reserve roasting pan) and let stand, uncovered, 25 minutes. If there is fat in roasting pan, skim all but 1 tablespoon. Straddle roasting pan across 2 burners, then add 1/2 cup water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Port and boil 1 minute. Add orange and lemon juices, jelly, ginger, and salt, and cook, whisking, until jelly is dissolved. Whisk together remaining tablespoon water and cornstarch in a cup, then add to pan and boil, whisking, 1 minute. Remove from heat and whisk in butter, then pour sauce through a fine-mesh sieve into a bowl. Discard string from pork. Slice pork and serve with sauce and cracklings. *Available at some supermarkets, some specialty foods shops, and Niman Ranch (866-808-0340; nimanranch.com).

mustard-fennel-pork-loin-with-cumberland-pan-sauce-231650

['2 California bay leaves', '1 1/2 tablespoons kosher salt', '1 tablespoon fennel seeds', '1 (4- to 4 1/2-lb) center-cut boneless pork loin roast* (3 to 4 inches in diameter; preferably organic or sustainably raised)', '1/4 cup coarse-grain mustard', '2 teaspoons olive oil plus additional for greasing', '1/2 cup plus 1 tablespoon water', '1/3 cup ruby Port', '2/3 cup fresh orange juice', '1 1/2 tablespoons fresh lemon juice', '3 tablespoons red-currant jelly', '1/4 teaspoon ground ginger', '1/4 teaspoon salt', '1 tablespoon cornstarch', '1 tablespoon unsalted butter', 'Accompaniment: pork cracklings', 'an electric coffee/spice grinder; kitchen string; a 17- by 12-inch flameproof roasting pan (not glass) with a rack; an instant-read thermometer']

Chocolate-Cherry, Pistachio, and Raspberry Ice Cream Cake

['1/2 cup dried tart cherries', '1/2 cup orange juice', '1 5.5-ounce package amaretti cookies*', '1/4 cup almonds, toasted', '5 tablespoons unsalted butter, melted', '1 1/2 pints chocolate ice cream, softened', '1 3-ounce bar imported milk chocolate, chopped', '1 1/2 pints raspberry sorbet, softened', '1 1/2 pints pistachio ice cream, softened', '1 tablespoon grated orange peel', 'Chocolate curls or additional amaretti cookies', 'Hot Fudge Sauce']

Boil dried tart cherries and orange juice in heavy small saucepan until all liquid is absorbed, stirring often, about 8 minutes. Remove pan from heat; cool completely. Line 9x9x2-inch metal baking pan with foil, extending over sides of pan. Finely grind cookies and almonds in processor; add butter and process until moist crumbs form. Press crumbs onto bottom of foil-lined pan. Place in freezer. Mix chocolate ice cream, chopped chocolate, and cherry mixture in medium bowl. Spoon over crust; smooth top. Freeze 30 minutes. Top with raspberry sorbet; smooth top. Freeze 30 minutes. Mix pistachio ice cream and orange peel in another medium bowl. Spoon over sorbet; smooth top (ice cream will come all the way up to top of pan). Cover and freeze until firm, at least 4 hours or overnight. Using foil as aid, lift ice cream cake from pan; peel off foil. Use spatula dipped into hot water to smooth sides of cake. Transfer cake to platter. Garnish top of cake with chocolate curls or amaretti cookies dipped halfway into room-temperature Hot Fudge Sauce. Cut cake into squares. Serve with Hot Fudge Sauce. Soften the ice cream and sorbet in the microwave on high in two to three 10-second intervals until just soft enough to spread. *Light, airy Italian almond macaroons that are available at some supermarkets and Italian markets.

chocolate-cherry-pistachio-and-raspberry-ice-cream-cake-231745

['1/2 cup dried tart cherries', '1/2 cup orange juice', '1 5.5-ounce package amaretti cookies*', '1/4 cup almonds, toasted', '5 tablespoons unsalted butter, melted', '1 1/2 pints chocolate ice cream, softened', '1 3-ounce bar imported milk chocolate, chopped', '1 1/2 pints raspberry sorbet, softened', '1 1/2 pints pistachio ice cream, softened', '1 tablespoon grated orange peel', 'Chocolate curls or additional amaretti cookies', 'Hot Fudge Sauce']

Baked Potatoes with Rib-Eye Steak Hash

['4 large russet potatoes (each about 10 ounces)', 'Olive oil', 'Coarse kosher salt', '1 10-ounce rib-eye steak, trimmed', '2 tablespoons olive oil', '2 bell peppers (preferably 1 red and 1 orange), cut into 1/4-inch-wide strips', '1 large onion, halved, thinly sliced', '2 red jalapeño chiles, halved, seeded, very thinly sliced crosswise', '1 cup heavy whipping cream', '2 teaspoons chopped fresh marjoram', '4 teaspoons butter', 'Fresh marjoram sprigs (optional)']

Preheat oven to 400°F. Rub potatoes with olive oil; sprinkle with coarse salt. Place on baking sheet. Pierce with fork. Bake until tender, about 1 hour. Sprinkle steak with salt and pepper. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add steak and sear until brown but still very rare, about 2 minutes per side. Transfer steak to plate. Reduce heat to medium. Add bell peppers, onion, and jalapeños to skillet. Sauté until peppers are soft and onion caramelizes, about 30 minutes. Cut steak crosswise into 1/4-inch-thick slices. Halve slices lengthwise into strips. Add cream, chopped marjoram, and steak to pepper mixture. Simmer until steak is heated through and cream thickens slightly, about 1 minute. Season to taste with salt and pepper. Cut cross in potatoes and press on sides to open slightly. Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. Top each with steak mixture. Garnish with marjoram.

baked-potatoes-with-rib-eye-steak-hash-231730

['4 large russet potatoes (each about 10 ounces)', 'Olive oil', 'Coarse kosher salt', '1 10-ounce rib-eye steak, trimmed', '2 tablespoons olive oil', '2 bell peppers (preferably 1 red and 1 orange), cut into 1/4-inch-wide strips', '1 large onion, halved, thinly sliced', '2 red jalapeño chiles, halved, seeded, very thinly sliced crosswise', '1 cup heavy whipping cream', '2 teaspoons chopped fresh marjoram', '4 teaspoons butter', 'Fresh marjoram sprigs (optional)']

Veal Chops with Creole Mustard Crust

['1/4 cup Creole mustard', '2 tablespoons mayonnaise', '2 green onions, chopped, divided', '2 8-ounce veal rib chops (each about 1 inch thick)', 'Ground allspice', '2 tablespoons olive oil', '1 large garlic clove, minced', '1 cup fresh breadcrumbs made from crustless French bread']

Position rack in bottom third of oven and preheat to 450°F. Mix together mustard, mayonnaise, and 1/2 of green onions in small bowl. Sprinkle chops on both sides with salt, pepper, and allspice. Heat oil in heavy medium skillet over medium-high heat. Add veal; sauté until brown, about 2 minutes per side. Transfer veal to small rimmed baking sheet. Add garlic to drippings in skillet; stir 15 seconds. Add breadcrumbs; sauté until golden and crisp, about 1 minute. Spread half of mustard mixture thickly atop each chop. Spoon crumbs atop mustard mixture. Bake until thermometer inserted horizontally into chops registers 135°F for medium-rare, about 7 minutes. Transfer to plates. Sprinkle with remaining green onions.

veal-chops-with-creole-mustard-crust-231735

['1/4 cup Creole mustard', '2 tablespoons mayonnaise', '2 green onions, chopped, divided', '2 8-ounce veal rib chops (each about 1 inch thick)', 'Ground allspice', '2 tablespoons olive oil', '1 large garlic clove, minced', '1 cup fresh breadcrumbs made from crustless French bread']

Fried Potatoes with Oregano and Parmesan

['1/4 cup extra-virgin olive oil', '1 1/2 lb Yukon Gold potatoes (about 5), peeled and halved lengthwise, then cut crosswise into 1/4-inch-thick slices', '1 large onion, halved lengthwise, then sliced lengthwise (1/4 inch thick)', '3/4 teaspoon dried oregano, crumbled', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '3 tablespoons finely grated Parmigiano-Reggiano']

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add potatoes, onion, oregano, salt, and pepper and reduce heat to moderate. Cook, covered, stirring and turning potatoes over occasionally, until almost tender, about 10 minutes. Remove lid and cook, stirring and turning potatoes over 3 or 4 times, until browned and crusty, 8 to 10 minutes more. Add salt and pepper to taste, then transfer to a shallow bowl and sprinkle with cheese.

fried-potatoes-with-oregano-and-parmesan-231660

['1/4 cup extra-virgin olive oil', '1 1/2 lb Yukon Gold potatoes (about 5), peeled and halved lengthwise, then cut crosswise into 1/4-inch-thick slices', '1 large onion, halved lengthwise, then sliced lengthwise (1/4 inch thick)', '3/4 teaspoon dried oregano, crumbled', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '3 tablespoons finely grated Parmigiano-Reggiano']

Pistachio Rhubarb Trifle

['1/2 cup all-purpose flour plus additional for dusting', '1 1/2 cups sugar', '1/2 cup unsalted shelled pistachios', '1/2 teaspoon salt', '8 large egg yolks', '3 tablespoons whole milk', '1 teaspoon vanilla extract', '1/2 teaspoon almond extract', '4 large egg whites', 'Sherry syrup', 'Vanilla custard', 'Rhubarb purée', '1 cup chilled heavy cream', '1 tablespoon sugar', '1 tablespoon light Fino Sherry', '2 tablespoons unsalted shelled pistachios, chopped', 'a 15- by 10- by 1-inch baking pan; parchment paper; a 3- to 3 1/2-qt glass trifle or soufflé dish']

Put oven rack in middle position and preheat oven to 350°F. Butter baking pan, then line bottom with parchment paper and butter paper. Dust pan with flour, knocking out excess. Pulse together 1/2 cup flour, 1 cup sugar, pistachios, and salt in a food processor until pistachios are very finely ground (mixture will resemble a slightly grainy flour). Transfer mixture to a large bowl and whisk in yolks, milk, and extracts. Beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they hold soft peaks. Reduce speed to low, then add remaining 1/2 cup sugar, a little at a time. Increase speed to high and beat until whites hold stiff, glossy peaks. Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly. Pour batter into baking pan, spreading evenly, and rap pan against counter to release any air bubbles. Bake cake until golden and springy to the touch, 20 to 25 minutes. Cool cake in pan on a rack 20 minutes. Remove pan (with cake) from rack and cover rack with a sheet of parchment, then invert rack over cake and flip cake onto rack. Carefully peel off parchment from bottom of cake and cool completely. Slide cake (on parchment) onto a work surface and arrange with a long side nearest you. Trim cake with a serrated knife to make a 12- by 9-inch rectangle, reserving trimmings, then brush cake and trimmings with Sherry syrup. Halve cake crosswise, then cut each half into thirds first lengthwise and then crosswise to total 18 (3- by 2-inch) pieces. Halve each piece diagonally to form triangles. Spoon 1/2 cup custard into bottom of trifle dish. Arrange half of triangles over custard in 2 layers, pressing short ends of triangles against side of dish (there should be small spaces in between slices for custard to run through). Arrange half of trimmings in the center, cutting them as needed to fit. Spread 1 1/2 cups custard over cake, then spread 1 cup rhubarb purée over custard. Cover with remaining cake and trimmings in same manner, then spread remaining custard over. Spread remaining rhubarb purée over custard, leaving a 1-inch border around edge. Chill, covered tightly with plastic wrap, at least 8 hours. Beat cream with sugar and Sherry using cleaned beaters until it just holds soft peaks. Spoon cream over top of trifle, then sprinkle with pistachios.

pistachio-rhubarb-trifle-231670

['1/2 cup all-purpose flour plus additional for dusting', '1 1/2 cups sugar', '1/2 cup unsalted shelled pistachios', '1/2 teaspoon salt', '8 large egg yolks', '3 tablespoons whole milk', '1 teaspoon vanilla extract', '1/2 teaspoon almond extract', '4 large egg whites', 'Sherry syrup', 'Vanilla custard', 'Rhubarb purée', '1 cup chilled heavy cream', '1 tablespoon sugar', '1 tablespoon light Fino Sherry', '2 tablespoons unsalted shelled pistachios, chopped', 'a 15- by 10- by 1-inch baking pan; parchment paper; a 3- to 3 1/2-qt glass trifle or soufflé dish']

Onion Gravy

['1 medium onion, thinly sliced', '1 tablespoon vegetable oil', '1 tablespoon unsalted butter', '1 1/2 tablespoons all-purpose flour', '1 1/4 cups water', '1 cup canned beef broth', '1 tablespoon Worcestershire sauce', '1/4 teaspoon black pepper']

Cook onion in oil and butter in a 12-inch heavy skillet over moderately high heat, stirring frequently, until onion is softened and browned, about 15 minutes. Add flour and cook, stirring, 1 minute. Stir in water, broth, Worcestershire sauce, and pepper and simmer, stirring and scraping up brown bits, until gravy is slightly thickened, 8 to 10 minutes. Season with salt and additional Worcestershire sauce if desired.

onion-gravy-231663

['1 medium onion, thinly sliced', '1 tablespoon vegetable oil', '1 tablespoon unsalted butter', '1 1/2 tablespoons all-purpose flour', '1 1/4 cups water', '1 cup canned beef broth', '1 tablespoon Worcestershire sauce', '1/4 teaspoon black pepper']

Chive and Garlic Mashed Potatoes

['2 pounds unpeeled red-skinned potatoes, rinsed, cut into 1- to 1 1/2-inch pieces', '10 tablespoons (1 1/4 sticks) butter', '3 garlic cloves, minced', '3/4 cup chopped chives (about 3 bunches)']

Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain. Melt butter in same pot over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Return potatoes to pot. Add chives. Mash potatoes coarsely. Season to taste with salt and pepper.

chive-and-garlic-mashed-potatoes-231740

['2 pounds unpeeled red-skinned potatoes, rinsed, cut into 1- to 1 1/2-inch pieces', '10 tablespoons (1 1/4 sticks) butter', '3 garlic cloves, minced', '3/4 cup chopped chives (about 3 bunches)']

Griddle Cakes with Marmalade and Clotted Cream

['1/2 cup all-purpose flour', '1/2 cup quick-cooking oats', '2 teaspoons sugar', '1 teaspoon baking powder', '1/2 teaspoon baking soda', '1/4 teaspoon salt', '1 cup well-shaken buttermilk', '1 large egg, lightly beaten', '5 tablespoons unsalted butter, melted and cooled slightly', 'Accompaniments: marmalade or jam; clotted cream or crème fraîche']

Put oven rack in middle position and preheat oven to 200°F. Warm 4 plates in oven. Heat a well-seasoned griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot. While griddle heats, whisk together flour, oats, sugar, baking powder, baking soda, and salt, then whisk in buttermilk, egg, and 3 tablespoons butter until combined. Brush hot griddle with some of remaining butter, then spoon 3 tablespoons batter per oatcake onto hot griddle and cook until bubbles appear on surface, edges are set, and undersides are golden, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, 1 to 2 minutes more. Transfer as cooked to plates in oven and loosely cover with foil. Brush griddle with butter between batches if necessary. Brush griddle cakes with any remaining butter and serve immediately.

griddle-cakes-with-marmalade-and-clotted-cream-231656

['1/2 cup all-purpose flour', '1/2 cup quick-cooking oats', '2 teaspoons sugar', '1 teaspoon baking powder', '1/2 teaspoon baking soda', '1/4 teaspoon salt', '1 cup well-shaken buttermilk', '1 large egg, lightly beaten', '5 tablespoons unsalted butter, melted and cooled slightly', 'Accompaniments: marmalade or jam; clotted cream or crème fraîche']

Beer-Battered Asparagus

['1/2 cup mayonnaise', '1 teaspoon fresh lemon juice', '1/2 teaspoon finely grated fresh lemon zest', '1/4 teaspoon black pepper', '1 cup all-purpose flour', '1 teaspoon salt', '1 tablespoon finely grated fresh lemon zest', '1/4 teaspoon black pepper', '1 cup lager such as Harp (pour beer slowly into measuring cup; do not measure foam)', 'About 4 cups vegetable oil', '1 lb medium asparagus, trimmed and cut into 3-inch pieces', 'a deep-fat thermometer']

Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use. Put oven rack in middle position and preheat oven to 200°F. Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth. Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer. Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve with lemon dipping sauce.

beer-battered-asparagus-231637

['1/2 cup mayonnaise', '1 teaspoon fresh lemon juice', '1/2 teaspoon finely grated fresh lemon zest', '1/4 teaspoon black pepper', '1 cup all-purpose flour', '1 teaspoon salt', '1 tablespoon finely grated fresh lemon zest', '1/4 teaspoon black pepper', '1 cup lager such as Harp (pour beer slowly into measuring cup; do not measure foam)', 'About 4 cups vegetable oil', '1 lb medium asparagus, trimmed and cut into 3-inch pieces', 'a deep-fat thermometer']

Cuban-Style Picadillo

['1/4 cup olive oil', '1 large white onion, chopped', '8 garlic cloves, minced', '6 Turkish bay leaves', '2 pounds ground beef (15 to 20 percent fat)', '1 14 1/2-ounce can diced tomatoes in juice', '3/4 cup raisins', '3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)', '1/4 cup tomato paste', '1 1/2 teaspoons red wine vinegar', '1 teaspoon chili powder', '1/4 teaspoon cayenne pepper']

Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.

cuban-style-picadillo-231732

['1/4 cup olive oil', '1 large white onion, chopped', '8 garlic cloves, minced', '6 Turkish bay leaves', '2 pounds ground beef (15 to 20 percent fat)', '1 14 1/2-ounce can diced tomatoes in juice', '3/4 cup raisins', '3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)', '1/4 cup tomato paste', '1 1/2 teaspoons red wine vinegar', '1 teaspoon chili powder', '1/4 teaspoon cayenne pepper']

Turkish-Style Lamb Burgers with Walnut Sauce

['1 cup boiling-hot water', '1/3 cup bulgur', '3/4 teaspoon salt', '1 medium onion, quartered', '1/4 cup packed fresh cilantro leaves', '1/4 cup packed fresh flat-leaf parsley leaves', '1 lb ground lamb', '1/2 teaspoon paprika (not hot)', '1/4 teaspoon ground allspice', '1/4 teaspoon black pepper', '1/4 teaspoon cayenne', '1 small garlic clove', '1/8 teaspoon salt', '1/2 cup walnuts (1 1/2 oz)', '1/4 cup water', '1 teaspoon fresh lemon juice', '1/8 teaspoon cayenne', '4 (4-inch) pita loaves', '1 tablespoon olive oil', 'Paprika (not hot) for dusting', 'Garnish: fresh cilantro sprigs']

Pour boiling-hot water over bulgur with 1/2 teaspoon salt in a small bowl and soak 15 minutes, then drain in a sieve. Mince garlic and mash to a paste with salt (1/8 teaspoon) using a large heavy knife, then transfer to a food processor and blend with remaining sauce ingredients until smooth. Transfer to a bowl. Preheat broiler. Pulse onion and herbs in cleaned processor until finely chopped, then transfer to a bowl and stir in bulgur, lamb, paprika, allspice, pepper, cayenne, and remaining 1/4 teaspoon salt until just combined. Form lamb mixture into 4 patties (4 inches in diameter). Arrange pitas on a baking sheet. Brush with oil, then lightly dust with paprika and season with pepper. Broil on lowest rack until toasted, 1 to 3 minutes (watch to prevent burning). Keep pitas warm, loosely covered with foil, while broiling burgers. Oil rack of a broiler pan and heat 4 inches from heat until hot, 3 to 5 minutes. Broil burgers, turning over once, until cooked through, 5 to 7 minutes total. Serve burgers on pitas, topped with sauce.

turkish-style-lamb-burgers-with-walnut-sauce-231647

['1 cup boiling-hot water', '1/3 cup bulgur', '3/4 teaspoon salt', '1 medium onion, quartered', '1/4 cup packed fresh cilantro leaves', '1/4 cup packed fresh flat-leaf parsley leaves', '1 lb ground lamb', '1/2 teaspoon paprika (not hot)', '1/4 teaspoon ground allspice', '1/4 teaspoon black pepper', '1/4 teaspoon cayenne', '1 small garlic clove', '1/8 teaspoon salt', '1/2 cup walnuts (1 1/2 oz)', '1/4 cup water', '1 teaspoon fresh lemon juice', '1/8 teaspoon cayenne', '4 (4-inch) pita loaves', '1 tablespoon olive oil', 'Paprika (not hot) for dusting', 'Garnish: fresh cilantro sprigs']

Antipasto Pasta

['12 ounces linguine', '3 tablespoons olive oil', '4 large (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick', '6 ounces 1/8-inch-thick slices Genoa salami, cut into thin strips', '1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives', '2 cups grated Asiago cheese, divided', '2 cups chopped fresh basil, divided']

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes. Add salami; toss 30 seconds. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup cheese.

antipasto-pasta-231739

['12 ounces linguine', '3 tablespoons olive oil', '4 large (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick', '6 ounces 1/8-inch-thick slices Genoa salami, cut into thin strips', '1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives', '2 cups grated Asiago cheese, divided', '2 cups chopped fresh basil', 'divided']

Sticky Toffee Pudding

['2 sticks (1 cup) unsalted butter, softened, plus additional for greasing pan', '1 cup self-rising cake flour plus additional for flouring pan', '1 cup pitted dates (5 oz), finely chopped', '1 1/4 cups packed dark brown sugar', '1 large egg']

Put oven rack in middle position and preheat oven to 350°F. Butter and flour an 8- by 2-inch round cake pan. Simmer dates in 1 cup water in a 1-quart heavy saucepan, covered, until soft, about 5 minutes. Let stand, covered, off heat 5 minutes. Beat together 1 stick butter and 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 4 minutes. Beat in egg until combined. Add flour and 1/8 teaspoon salt and mix at low speed until just combined. Add dates and mix until just combined well. Pour batter into pan and bake until a wooden pick or skewer inserted in center comes out clean, about 30 minutes. Meanwhile, melt remaining stick butter in a 2-quart heavy saucepan over moderate heat and stir in remaining cup brown sugar, 1/3 cup water, and a pinch of salt. Boil over moderately high heat, uncovered, stirring occasionally, until sugar is dissolved and sauce is reduced to about 1 1/4 cups, 2 to 8 minutes. Remove from heat and cover. Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick. Gradually pour half of warm sauce evenly over hot pudding. Let stand until almost all of sauce is absorbed, about 20 minutes. Run a thin knife around edge of pan. Invert a plate over pudding and invert pudding onto plate. Pour remaining warm sauce over pudding and serve immediately.

sticky-toffee-pudding-231668

['2 sticks (1 cup) unsalted butter, softened, plus additional for greasing pan', '1 cup self-rising cake flour plus additional for flouring pan', '1 cup pitted dates (5 oz), finely chopped', '1 1/4 cups packed dark brown sugar', '1 large egg']

Avocado and Mango Salad with Passion Fruit Vinaigrette

['3 tablespoons frozen passion fruit juice concentrate, thawed', '3 tablespoons minced shallot', '4 teaspoons Sherry wine vinegar', '1 teaspoon Dijon mustard', '1 teaspoon whole coriander seeds, coarsely cracked', '3 tablespoons olive oil', '8 cups herb salad mix (about 4 ounces)', '1 large ripe mango, halved, pitted, peeled, sliced', '2 small avocados, halved, pitted, peeled, sliced']

Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper. Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates. Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado.

avocado-and-mango-salad-with-passion-fruit-vinaigrette-231721

['3 tablespoons frozen passion fruit juice concentrate, thawed', '3 tablespoons minced shallot', '4 teaspoons Sherry wine vinegar', '1 teaspoon Dijon mustard', '1 teaspoon whole coriander seeds, coarsely cracked', '3 tablespoons olive oil', '8 cups herb salad mix (about 4 ounces)', '1 large ripe mango, halved, pitted, peeled, sliced', '2 small avocados', 'halved', 'pitted', 'peeled', 'sliced']

Wine-Braised Leg of Lamb With Garlic

['1 5 3/4-pound bone-in leg of lamb, well trimmed', '4 large garlic cloves, minced, divided', '3 large heads of garlic, cut horizontally in half', '1 bunch fresh thyme (about 1 ounce)', '1 750-ml bottle dry white wine (such as Chardonnay)', '2 tablespoons (1/4 stick) butter']

Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. (Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.) Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.

wine-braised-leg-of-lamb-with-garlic-231736

['1 5 3/4-pound bone-in leg of lamb, well trimmed', '4 large garlic cloves, minced, divided', '3 large heads of garlic, cut horizontally in half', '1 bunch fresh thyme (about 1 ounce)', '1 750-ml bottle dry white wine (such as Chardonnay)', '2 tablespoons (1/4 stick) butter']

Cheddar Beer Soup

['2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)', '2 medium carrots, cut into 1/4-inch dice (1 cup)', '2 celery ribs, cut into 1/4-inch dice (1 cup)', '2 teaspoons finely chopped garlic', '1 Turkish or 1/2 California bay leaf', '1/2 stick (1/4 cup) unsalted butter', '1/3 cup all-purpose flour', '2 cups whole milk', '1 3/4 cups reduced-sodium chicken broth (14 fl oz)', '1 (12-oz) bottle ale such as Bass', '1 tablespoon Worcestershire sauce', '1 teaspoon dry mustard', '1 teaspoon salt', '1/4 teaspoon black pepper', '1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)', '4 bacon slices (3 1/2 oz total), cooked and crumbled']

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander. Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf. Serve sprinkled with bacon.

cheddar-beer-soup-231641

['2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)', '2 medium carrots, cut into 1/4-inch dice (1 cup)', '2 celery ribs, cut into 1/4-inch dice (1 cup)', '2 teaspoons finely chopped garlic', '1 Turkish or 1/2 California bay leaf', '1/2 stick (1/4 cup) unsalted butter', '1/3 cup all-purpose flour', '2 cups whole milk', '1 3/4 cups reduced-sodium chicken broth (14 fl oz)', '1 (12-oz) bottle ale such as Bass', '1 tablespoon Worcestershire sauce', '1 teaspoon dry mustard', '1 teaspoon salt', '1/4 teaspoon black pepper', '1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)', '4 bacon slices (3 1/2 oz total)', 'cooked and crumbled']

Sausage, Red Onion, and Wild Mushroom Pizza

['1 16-ounce ball purchased fresh pizza dough', '2/3 cup finely grated Piave or Parmesan cheese', '2 1/4 teaspoons finely chopped fresh rosemary, divided', '1/2 teaspoon dried crushed red pepper', 'Coarse kosher salt', '1 1/2 tablespoons olive oil, divided', '2 1/2 hot Italian sausages, casings removed', '1 small red onion, thinly sliced', '7 ounces fresh wild mushrooms (such as stemmed shiitake, oyster, and chanterelle), thickly sliced', '1 3/4 cups coarsely grated whole-milk mozzarella cheese (about 7 ounces), divided', 'Chopped fresh parsley (optional)']

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Lightly flour 2 baking sheets. Place dough on work surface; let stand until room temperature, about 20 minutes. Divide dough in half. Press and stretch each piece out on lightly floured surface to 5-inch round. Sprinkle each with 1/3 cup Piave cheese, 3/4 teaspoon rosemary, and 1/4 teaspoon crushed red pepper; sprinkle with coarse salt. Roll each piece of dough out to 10-inch round, pressing in seasonings. Transfer dough rounds to prepared baking sheets. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sausage. Sauté until brown, breaking into 1/2-inch pieces with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion to skillet. Sauté until crisp-tender, about 2 minutes; transfer to plate. Add remaining 1/2 tablespoon oil to skillet. Add mushrooms and remaining 3/4 teaspoon rosemary; sprinkle with salt and pepper. Sauté until brown, about 5 minutes. Leaving 1/2-inch plain border, top each dough round with 3/4 cup mozzarella, then onion, sausage, and mushrooms. Bake until crust bottoms are crisp and brown, reversing sheets after 10 minutes, about 20 minutes total. Using large spatula, transfer pizzas to work surface. Sprinkle each with 2 tablespoons mozzarella, then parsley, if desired. Pizza-wheel cutters can drag toppings, so use a large chef's knife to cut pizzas into wedges.

sausage-red-onion-and-wild-mushroom-pizza-231717

['1 16-ounce ball purchased fresh pizza dough', '2/3 cup finely grated Piave or Parmesan cheese', '2 1/4 teaspoons finely chopped fresh rosemary, divided', '1/2 teaspoon dried crushed red pepper', 'Coarse kosher salt', '1 1/2 tablespoons olive oil, divided', '2 1/2 hot Italian sausages, casings removed', '1 small red onion, thinly sliced', '7 ounces fresh wild mushrooms (such as stemmed shiitake, oyster, and chanterelle), thickly sliced', '1 3/4 cups coarsely grated whole-milk mozzarella cheese (about 7 ounces), divided', 'Chopped fresh parsley (optional)']

Stilton Cheese Puffs

['1/2 cup ale such as Bass (pour beer slowly into measuring cup; do not measure foam)', '3 tablespoons unsalted butter', 'Rounded 1/8 teaspoon salt', '1/2 cup all-purpose flour', '2 large eggs', '1/2 cup crumbled Stilton cheese (from a 4-oz piece; rind discarded)', 'a pastry bag fitted with a plain 1/2-inch tip; parchment paper']

Put oven rack in middle position and preheat oven to 400°F. Combine beer, butter, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted. Reduce heat to moderate and add flour all at once, then cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 30 seconds. Continue to cook, stirring and flattening batter against bottom of pan, until excess moisture is evaporated and a film forms on bottom of pan. Remove from heat and cool 5 minutes. Add eggs 1 at a time, beating well with wooden spoon after each addition. (Batter will appear to separate initially but will become smooth once beaten.) Add cheese and stir until combined well. Spoon batter into pastry bag. Line a large baking sheet with a sheet of parchment paper, then secure parchment by piping a dab of batter under each corner. Pipe approximately 3-inch lengths of batter 1 inch apart on baking sheet, making about 40 total. Bake until puffed, golden, and crisp, 20 to 25 minutes. Cool slightly before serving.

stilton-cheese-puffs-231638

['1/2 cup ale such as Bass (pour beer slowly into measuring cup; do not measure foam)', '3 tablespoons unsalted butter', 'Rounded 1/8 teaspoon salt', '1/2 cup all-purpose flour', '2 large eggs', '1/2 cup crumbled Stilton cheese (from a 4-oz piece; rind discarded)', 'a pastry bag fitted with a plain 1/2-inch tip; parchment paper']