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Sauteed Flank Steak with Arugula and Roasted Cauliflower and Red Peppers

['1 large head cauliflower (2 1/2 lb), cut into 1 1/2-inch-wide florets (8 cups)', '2 lb red bell peppers (about 5), cut into 1-inch squares', '4 large garlic cloves, peeled', '1 1/2 tablespoons extra-virgin olive oil', '2 teaspoons chopped fresh thyme', '1 1/2 teaspoons salt', '1 1/2 teaspoons coarsely ground black pepper', '1 (1-lb) piece flank steak, halved lengthwise (along the grain)', '1/2 tablespoon vegetable oil', '3 oz baby arugula', '1/2 cup fat-free reduced-sodium chicken broth', '2 teaspoons red-wine vinegar, or to taste']

Put oven rack in upper third of oven and preheat oven to 500°F. Toss cauliflower, bell peppers, and garlic with olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Spread in a large shallow baking pan (at least 15 by 10 inches) and roast, turning over once or twice, until vegetables are tender and slightly charred, 25 to 30 minutes. While vegetables roast, heat a dry 10-inch heavy skillet (not nonstick; preferably cast-iron) over moderately high heat until hot, about 3 minutes. Meanwhile, stir together remaining teaspoon thyme, teaspoon pepper, and 1/2 teaspoon salt in a small bowl. Pat steak dry and rub both sides with thyme mixture. Add vegetable oil to hot skillet, then add steak and sauté, turning over once, 5 to 7 minutes total for medium-rare. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes. Reserve roasted garlic cloves and 1 cup roasted bell peppers. Toss arugula with remaining roasted vegetables in pan to wilt, then transfer to a platter. Blend reserved garlic and bell peppers with broth, vinegar, and salt and pepper to taste in a blender until smooth. Transfer sauce to a small bowl or sauceboat. Holding a knife at a 45-degree angle, cut steak across the grain into thin slices and arrange on platter with vegetables. Pour any juices accumulated on cutting board over meat and serve sauce on the side.

sauteed-flank-steak-with-arugula-and-roasted-cauliflower-and-red-peppers-231654

['1 large head cauliflower (2 1/2 lb), cut into 1 1/2-inch-wide florets (8 cups)', '2 lb red bell peppers (about 5), cut into 1-inch squares', '4 large garlic cloves, peeled', '1 1/2 tablespoons extra-virgin olive oil', '2 teaspoons chopped fresh thyme', '1 1/2 teaspoons salt', '1 1/2 teaspoons coarsely ground black pepper', '1 (1-lb) piece flank steak, halved lengthwise (along the grain)', '1/2 tablespoon vegetable oil', '3 oz baby arugula', '1/2 cup fat-free reduced-sodium chicken broth', '2 teaspoons red-wine vinegar', 'or to taste']

Fried Potatoes and Cabbage

['1 lb russet (baking) potatoes, peeled and cut into 1 1/2-inch pieces', '3/4 stick (6 tablespoons) unsalted butter', '1 lb Savoy cabbage, cored and thinly sliced', '3/4 teaspoon salt', '1/4 teaspoon black pepper']

Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander. Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes. Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.

fried-potatoes-and-cabbage-231659

['1 lb russet (baking) potatoes, peeled and cut into 1 1/2-inch pieces', '3/4 stick (6 tablespoons) unsalted butter', '1 lb Savoy cabbage, cored and thinly sliced', '3/4 teaspoon salt', '1/4 teaspoon black pepper']

Roasted Vegetable Meatloaf with Mustard Mashed Potatoes

['3 small zucchini, diced', '3 red bell peppers, diced', '2 medium-size red onions, diced', '2 tablespoons olive oil', '2 tablespoons chopped fresh rosemary, divided', '2 pounds ground beef chuck (20% fat)', '2 cups coarsely grated whole-milk mozzarella cheese (about 8 ounces)', '1 1/2 cups panko* (Japanese breadcrumbs)', '1 cup thinly sliced fresh basil', '1 tablespoon chopped fresh marjoram', '1 1/2 teaspoons salt', '1/2 teaspoon ground black pepper', '1/2 teaspoon dried crushed red pepper', '1 cup ketchup, divided', '2 large eggs', '1/4 cup dry red wine', 'Mustard Mashed Potatoes']

Preheat oven to 450°F. Combine zucchini, peppers, and onions in medium bowl. Add oil and 1 tablespoon rosemary; toss to coat. Spread evenly on rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, about 25 minutes. Remove from oven; cool. Preheat oven to 375°F. Mix ground beef, mozzarella, panko, basil, marjoram, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, dried crushed pepper, 1 tablespoon rosemary, and 1 cup roasted vegetables in large bowl. Whisk 1/2 cup ketchup, eggs, and wine in medium bowl. Add to beef mixture; stir with wooden spoon until well incorporated; spoon into 9x5x3-inch loaf pan, forming rounded top. Spoon 1/2 cup ketchup over top of loaf. Bake meatloaf until cooked through, juices run clear, and top is browned, about 1 hour 10 minutes. Remove pan from oven; let meatloaf rest 20 minutes. Rewarm remaining vegetable mixture in large nonstick skillet. Turn meatloaf out; cut into 1-inch-thick slices. Top with warm roasted vegetable mixture; serve with mashed potatoes. *Flaky panko crumbs are the best substitute for fresh breadcrumbs in almost anything, including meatloaf. Look for them in the Asian foods section of the supermarket and at Asian markets.

roasted-vegetable-meatloaf-with-mustard-mashed-potatoes-231734

['3 small zucchini, diced', '3 red bell peppers, diced', '2 medium-size red onions, diced', '2 tablespoons olive oil', '2 tablespoons chopped fresh rosemary, divided', '2 pounds ground beef chuck (20% fat)', '2 cups coarsely grated whole-milk mozzarella cheese (about 8 ounces)', '1 1/2 cups panko* (Japanese breadcrumbs)', '1 cup thinly sliced fresh basil', '1 tablespoon chopped fresh marjoram', '1 1/2 teaspoons salt', '1/2 teaspoon ground black pepper', '1/2 teaspoon dried crushed red pepper', '1 cup ketchup, divided', '2 large eggs', '1/4 cup dry red wine', 'Mustard Mashed Potatoes']

Shrimp Curry

['1 large onion, quartered', '1 (2-inch-long) piece fresh ginger, peeled', '1/2 teaspoon salt', '1/2 teaspoon sugar', '1/4 cup vegetable oil', '1 1/2 teaspoons curry powder (preferably Madras)', '1 to 2 fresh serrano chiles, halved lengthwise', '1 cup water', '1 (14-oz) can unsweetened coconut milk (not low fat)', '1 tablespoon fresh lime juice', '1 lb large shrimp in shell (21 to 25 per lb)', 'Accompaniment: cooked basmati rice', 'Garnish: lime wedges']

Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes. While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.

shrimp-curry-231646

['1 large onion, quartered', '1 (2-inch-long) piece fresh ginger, peeled', '1/2 teaspoon salt', '1/2 teaspoon sugar', '1/4 cup vegetable oil', '1 1/2 teaspoons curry powder (preferably Madras)', '1 to 2 fresh serrano chiles, halved lengthwise', '1 cup water', '1 (14-oz) can unsweetened coconut milk (not low fat)', '1 tablespoon fresh lime juice', '1 lb large shrimp in shell (21 to 25 per lb)', 'Accompaniment: cooked basmati rice', 'Garnish: lime wedges']

Sunday Rib Roast

['1 (2-rib) tied prime beef rib roast (from small end; about 4 1/2 lb trimmed)', '1 1/2 tablespoons kosher salt', '1 teaspoon black pepper', '2 tablespoons all-purpose flour', "1 1/2 tablespoons English dry mustard (preferably Colman's)", 'Accompaniment: onion gravy', 'an instant-read thermometer']

Put oven rack in lower third of oven and preheat oven to 450°F. Put beef, fat side up, in a small roasting pan and sprinkle all over with salt and pepper. Stir together flour and dry mustard, then pat onto top and sides of roast to form a thick coating. Roast beef 20 minutes. Reduce oven temperature to 350°F and roast until thermometer inserted into center of meat registers 115°F, about 1 1/4 hours more. Transfer beef to a cutting board and let stand, uncovered, 25 minutes. Meat will eventually reach 125°F (medium-rare).

sunday-rib-roast-231651

['1 (2-rib) tied prime beef rib roast (from small end; about 4 1/2 lb trimmed)', '1 1/2 tablespoons kosher salt', '1 teaspoon black pepper', '2 tablespoons all-purpose flour', '"1 1/2 tablespoons English dry mustard (preferably Colmans)", Accompaniment: onion gravy', 'an instant-read thermometer']

Pop-Art Raspberry Icebox Cake

['27 Nabisco Famous Chocolate Wafer Cookies', '2 ounces bittersweet chocolate, melted and slightly cooled', '1 envelope unflavored gelatin', '3 tablespoons cold water', 'One 12-ounce bag frozen raspberries', '3/4 cup sugar', '2 cups heavy cream, chilled', '2 tablespoons framboise (raspberry liqueur)', '1 teaspoon vanilla extract']

1. Line a 9 1/2 x 4 x 3-inch loaf pan with plastic wrap, making sure the wrap is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides. Working with one cookie at a time, spread the more rounded side of 9 of the wafer cookies with a thin layer of melted chocolate and place 3 of them, chocolate side down, on the bottom of the pan. Place another 3 cookies against each long side of the pan, chocolate-coated sides facing the pan. Place the pan in the freezer. 2. Sprinkle the gelatin over the cold water in a small bowl and let soften for 2 minutes. 3. Combine the raspberries and sugar in a medium-size heavy saucepan and cook over medium-low heat, stirring a few times, until the sugar dissolves and the mixture is warm to the touch. Stir in the gelatin mixture. Let cool to room temperature, stirring occasionally. 4. Combine the heavy cream, framboise, and vanilla in a large bowl and, using an electric mixer, whip until stiff peaks form. Gently fold in the cooled raspberry mixture, taking care not to deflate the cream. 5. Remove the pan from the freezer. Pour all but one-fourth of the mousse into the pan. Smooth the top with a rubber spatula. Insert the remaining 18 wafers into the mousse, arranging them vertically in three rows of six so they are lined up with the chocolate wafers on the sides of the pan. Spread the remaining mousse over the wafers and smooth with the spatula. The pan should be full to the top. Cover with plastic wrap and freeze until completely set, overnight and up to 1 week. 6. To unmold, gently tug the plastic wrap that lines the pan to loosen the cake. Place a serving platter over the pan and turn over. Gently tap to release. Carefully peel the plastic from the cake. Cut into slices and serve immediately.

pop-art-raspberry-icebox-cake-238747

['27 Nabisco Famous Chocolate Wafer Cookies', '2 ounces bittersweet chocolate, melted and slightly cooled', '1 envelope unflavored gelatin', '3 tablespoons cold water', 'One 12-ounce bag frozen raspberries', '3/4 cup sugar', '2 cups heavy cream, chilled', '2 tablespoons framboise (raspberry liqueur)', '1 teaspoon vanilla extract']

Chocolate Stout Cake

['1 stick (1/2 cup) unsalted butter plus 2 melted tablespoons', '1/2 cup stout such as Mackeson or Guinness (pour beer slowly into measuring cup; do not measure foam)', '1/2 cup packed soft pitted prunes (6 oz), chopped', '3 1/2 oz fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped', '1 1/4 cups all-purpose flour', '1/4 teaspoon baking soda', '1/4 teaspoon salt', '2 large eggs', '1 cup packed dark brown sugar', '1 teaspoon vanilla', 'Accompaniment: Stout Crème Anglaise', 'Garnish: confectioners sugar', 'an 8- by 3-inch ovenproof ring mold or a 6-cup-capacity bundt pan']

Put oven rack in middle position and preheat oven to 350°F. Lightly brush ring pan with melted butter and chill 2 minutes, then butter again and chill while making batter. Bring beer to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of liquid is absorbed. Meanwhile, melt chocolate and remaining stick butter together in a small heavy saucepan over low heat, stirring constantly. Sift together flour, baking soda, and salt into a bowl. Beat together eggs, brown sugar, and vanilla in a large bowl with an electric mixer at high speed until thick, about 2 minutes. Add chocolate mixture and beat until just combined. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into ring mold and bake until a wooden skewer inserted into middle of cake comes out clean, 40 to 45 minutes. Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely, at least 30 minutes.

chocolate-stout-cake-231665

['1 stick (1/2 cup) unsalted butter plus 2 melted tablespoons', '1/2 cup stout such as Mackeson or Guinness (pour beer slowly into measuring cup; do not measure foam)', '1/2 cup packed soft pitted prunes (6 oz), chopped', '3 1/2 oz fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped', '1 1/4 cups all-purpose flour', '1/4 teaspoon baking soda', '1/4 teaspoon salt', '2 large eggs', '1 cup packed dark brown sugar', '1 teaspoon vanilla', 'Accompaniment: Stout Crème Anglaise', 'Garnish: confectioners sugar', 'an 8- by 3-inch ovenproof ring mold or a 6-cup-capacity bundt pan']

Bittersweet Chocolate and Walnut Fudge

['1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped', '3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '2 ounces unsweetened chocolate, chopped', '2 teaspoons instant espresso powder', '3 cups sugar', '1 12-ounce can fat-free evaporated milk', '1 1/2 cups walnut pieces, toasted', '1 tablespoon vanilla extract']

Line 13x9x2-inch metal baking pan with foil, leaving overhang. Combine first 4 ingredients in large bowl. Stir sugar and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to boil. Attach clip-on candy thermometer to side of pan. Boil until temperature registers 234°F, stirring constantly and adjusting heat to avoid boiling over, about 10 minutes. Immediately pour milk mixture over chocolate mixture. Whisk until chocolate and butter melt and fudge is smooth. Mix in nuts and vanilla. Spread fudge evenly in prepared pan. Refrigerate uncovered until cold and set, about 3 hours. Using foil as aid, lift fudge from pan. Cut crosswise into 7 strips, then lengthwise into 5 strips. Return to pan, cover, and chill. (Can be made 2 weeks ahead. Keep covered and chilled. Bring to room temperature before serving.)

bittersweet-chocolate-and-walnut-fudge-231749

['1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped', '3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '2 ounces unsweetened chocolate, chopped', '2 teaspoons instant espresso powder', '3 cups sugar', '1 12-ounce can fat-free evaporated milk', '1 1/2 cups walnut pieces, toasted', '1 tablespoon vanilla extract']

Asparagus Custard Tart

['1 cup all-purpose flour', '1/2 teaspoon salt', '3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes', '1 large egg, lightly beaten', '1 medium leek (white and pale green parts only), quartered lengthwise, then cut crosswise into 1/3-inch pieces', '1 lb medium asparagus, trimmed', '1 tablespoon unsalted butter', '1/2 teaspoon salt', '1/2 teaspoon black pepper', '1 1/3 cups heavy cream', '3 large eggs', '2 teaspoons finely chopped fresh tarragon', '2 teaspoons water', "parchment paper; a 9 1/4-inch flan ring* (see cooks' note, below)"]

Blend together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with egg and gently stir with a fork (or pulse in processor) just until a dough forms. Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes. Wash leek in a bowl of cold water, agitating water, then lift out leek and pat dry. Cook asparagus in a wide 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise. Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides, then cook leek with 1/4 teaspoon salt, stirring, until softened, 6 to 8 minutes. Stir in sliced asparagus and 1/4 teaspoon pepper and remove from heat. Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with parchment paper and put flan ring in center of baking sheet. Roll out dough on a lightly floured surface with a floured rolling pin into an 11-inch round, then fit dough inside flan ring, pressing dough against bottom edge and side of ring. Run rolling pin over top edge of ring to cut off excess dough. Whisk together cream, 2 eggs, tarragon, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly beat remaining egg with water in a small bowl and brush tart shell all over with some egg wash. Spoon asparagus mixture into shell, spreading evenly, then pour cream mixture over asparagus. Bake tart until filling is just beginning to set but still loose on top, 20 to 25 minutes. Scatter asparagus tips over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools). Cool tart on baking sheet on a rack until warm, about 30 minutes. Loosen edge with a small sharp knife, then lift off flan ring. Serve warm or at room temperature, cut into wedges. *Available at cookware stores and Bridge Kitchenware (212-688-4220; bridgekitchenware.com).

asparagus-custard-tart-231643

['1 cup all-purpose flour', '1/2 teaspoon salt', '3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes', '1 large egg, lightly beaten', '1 medium leek (white and pale green parts only), quartered lengthwise, then cut crosswise into 1/3-inch pieces', '1 lb medium asparagus, trimmed', '1 tablespoon unsalted butter', '1/2 teaspoon salt', '1/2 teaspoon black pepper', '1 1/3 cups heavy cream', '3 large eggs', '2 teaspoons finely chopped fresh tarragon', '2 teaspoons water', '"parchment paper; a 9 1/4-inch flan ring* (see cooks note', 'below)"']

Baked Ribs with Spicy Blackberry Sauce

['4 teaspoons chili powder', '4 garlic cloves, minced', '1 teaspoon salt', '2 slabs baby back pork ribs (about 2 pounds)', '2 1/2 cups fresh blackberries or frozen, thawed', '1/2 cup ketchup', '1/2 cup honey', '1/2 cup minced peeled fresh ginger', '2 tablespoons balsamic vinegar', '2 teaspoons hot pepper sauce']

Preheat oven to 400°F. Mix chili powder, garlic, and salt in small bowl; rub mixture into ribs. Place ribs on large rimmed baking sheet, meaty side up. Bake ribs 50 minutes. Meanwhile, puree remaining ingredients in blender until almost smooth. Strain blackberry puree into heavy medium saucepan; discard solids in sieve. Cook puree over medium-high heat until reduced to 1 cup, stirring frequently, about 5 minutes. Season sauce to taste with salt and pepper. Brush ribs with enough sauce to coat. Continue baking until sauce browns and forms thick glaze, about 10 minutes longer. Cut slabs between bones into individual ribs. Serve with remaining blackberry sauce.

baked-ribs-with-spicy-blackberry-sauce-231731

['4 teaspoons chili powder', '4 garlic cloves, minced', '1 teaspoon salt', '2 slabs baby back pork ribs (about 2 pounds)', '2 1/2 cups fresh blackberries or frozen, thawed', '1/2 cup ketchup', '1/2 cup honey', '1/2 cup minced peeled fresh ginger', '2 tablespoons balsamic vinegar', '2 teaspoons hot pepper sauce']

Steamed Golden Syrup Spongecake

['1 stick (1/2 cup) unsalted butter, softened, plus additional for greasing bowl', "1/4 cup Lyle's Golden Syrup*, plus additional for drizzling", '1/3 cup superfine granulated sugar', '2 large eggs', '1 1/3 cups self-rising all-purpose flour', '1/2 cup whole milk', '1 cup heavy cream', 'a deep heatproof bowl (1-qt; not plastic); kitchen string']

Add 2 inches water to a large wide pot. Set a rack or a few metal cookie cutters in bottom of pot and bring water to a boil. Bring 3 cups additional water to a simmer in a small saucepan. Butter heatproof bowl, then pour 1/4 cup syrup into bottom. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and fluffy. Beat in eggs 1 at a time, then add flour and milk alternately in batches, beating until combined. Pour batter over syrup. Cover bowl with a large round of wax paper, then top with foil, crimping tightly around edge. Tie string around rim to secure. Set covered bowl on rack (water should come three fourths of the way up side of bowl; add simmering water if necessary), cover pot, and steam cake over simmering water 1 1/2 hours. Remove bowl from pot and let stand 5 minutes. Discard foil and wax paper. Invert a plate over bowl, then invert cake onto plate. Serve immediately, drizzled with cream and additional syrup. *Lyle's Golden syrup has a loyal following in Britain, where it's prized for its salty-sweet, slightly buttery flavor. You can find Lyle's in the baking aisle of many supermarkets, at specialty foods shops, and at ethnicgrocer.com.

steamed-golden-syrup-spongecake-231669

['1 stick (1/2 cup) unsalted butter, softened, plus additional for greasing bowl', '"1/4 cup Lyles Golden Syrup*, plus additional for drizzling", 1/3 cup superfine granulated sugar', '2 large eggs', '1 1/3 cups self-rising all-purpose flour', '1/2 cup whole milk', '1 cup heavy cream', 'a deep heatproof bowl (1-qt; not plastic); kitchen string']

Scallops with Hazelnuts and Browned Butter Vinaigrette

['5 tablespoons unsalted butter', '12 large sea scallops (about 1 pound)', '1 1/2 teaspoons chopped fresh thyme, divided', '1/3 cup chopped shallots', '1/4 cup husked hazelnuts, toasted, chopped', '1 tablespoon white balsamic vinegar', '1 small bunch watercress, thick stems trimmed']

Cook butter in large nonstick skillet over medium heat until deep golden brown and most of foam subsides, stirring frequently, about 4 minutes. Transfer butter to bowl, reserving skillet. Sprinkle scallops with salt, pepper, and 1/2 teaspoon thyme; add to reserved skillet and cook until just opaque in center, about 1 1/2 minutes per side. Transfer scallops to plate. Add shallots, hazelnuts, and remaining 1 teaspoon thyme to skillet; stir 30 seconds. Remove skillet from heat. Add browned butter and vinegar; stir to blend. Season vinaigrette with salt and pepper. Divide watercress between 2 plates. Top with scallops and spoon warm vinaigrette over.

scallops-with-hazelnuts-and-browned-butter-vinaigrette-231724

['5 tablespoons unsalted butter', '12 large sea scallops (about 1 pound)', '1 1/2 teaspoons chopped fresh thyme, divided', '1/3 cup chopped shallots', '1/4 cup husked hazelnuts, toasted, chopped', '1 tablespoon white balsamic vinegar', '1 small bunch watercress', 'thick stems trimmed']

Dulce de Leche Ice Cream Sundaes

['1 1/2 cups whipping cream', '10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '1/2 cup all purpose flour', '1/4 cup sugar', '3 tablespoons unsalted butter, room temperature', '1/8 teaspoon salt', '6 tablespoons (3/4 stick) unsalted butter, room temperature', '1/2 cup sugar', '1/4 cup (packed) dark brown sugar', '1 large egg', '1/4 teaspoon vanilla extract', '3/4 cup all purpose flour', '1/4 teaspoon baking soda', '1/8 teaspoon salt', '1/2 cup semisweet chocolate chips', '2 pints dulce de leche ice cream']

Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate. Whisk until smooth. Preheat oven to 350°F. Mix all ingredients in bowl. Rub together with fingertips until small clumps form. Spread on rimmed baking sheet. Bake until golden, stirring occasionally, about 18 minutes. Cool streusel on sheet. Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter and both sugars in bowl to blend. Beat in egg, then vanilla. Sift flour, baking soda, and salt over; beat just until combined. Stir in chocolate chips. Spread batter in pan. Bake until golden around edges and tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack. Cut blondies into 1-inch squares. Arrange 5 squares in bottom of each dish. Rewarm sauce; spoon over. Top with ice cream, more sauce, then streusel.

dulce-de-leche-ice-cream-sundaes-231752

['1 1/2 cups whipping cream', '10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '1/2 cup all purpose flour', '1/4 cup sugar', '3 tablespoons unsalted butter, room temperature', '1/8 teaspoon salt', '6 tablespoons (3/4 stick) unsalted butter, room temperature', '1/2 cup sugar', '1/4 cup (packed) dark brown sugar', '1 large egg', '1/4 teaspoon vanilla extract', '3/4 cup all purpose flour', '1/4 teaspoon baking soda', '1/8 teaspoon salt', '1/2 cup semisweet chocolate chips', '2 pints dulce de leche ice cream']

Chicken Cacciatore

['1 1/2 pounds plum tomatoes, coarsely chopped (scant 4 cups)', '8 ounces crimini (baby bella) mushrooms', '1 very large red onion, thinly sliced (about 3 cups)', '5 tablespoons olive oil, divided', '2 tablespoons Sherry wine vinegar', '1 4 1/2- to 4 3/4-pound chicken, cut into 8 pieces, excess fat trimmed', '1 1/2 tablespoons chopped fresh rosemary, divided', '1/2 cup dry red wine', '1 14 1/2-ounce can diced tomatoes in juice', '1 cup low-salt chicken broth', '1/3 cup thinly sliced basil, divided', '2 tablespoons drained capers, divided', '12 ounces gemelli or penne, freshly cooked']

Preheat oven to 400°F. Combine plum tomatoes, mushrooms, and onion in large bowl. Add 3 tablespoons oil and vinegar; toss to blend. Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet. Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F. Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary. Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat. Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute. Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors. Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes. Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers. Simmer over medium heat until vegetables are heated through. Season with salt and pepper. Place pasta in large shallow bowl. Top with chicken and sauce. Sprinkle remaining basil and capers over.

chicken-cacciatore-231738

['1 1/2 pounds plum tomatoes, coarsely chopped (scant 4 cups)', '8 ounces crimini (baby bella) mushrooms', '1 very large red onion, thinly sliced (about 3 cups)', '5 tablespoons olive oil, divided', '2 tablespoons Sherry wine vinegar', '1 4 1/2- to 4 3/4-pound chicken, cut into 8 pieces, excess fat trimmed', '1 1/2 tablespoons chopped fresh rosemary, divided', '1/2 cup dry red wine', '1 14 1/2-ounce can diced tomatoes in juice', '1 cup low-salt chicken broth', '1/3 cup thinly sliced basil, divided', '2 tablespoons drained capers, divided', '12 ounces gemelli or penne', 'freshly cooked']

Arugula and Fontina Frittata

['1 garlic clove, halved', '1 1/2 tablespoons extra-virgin olive oil', '5 oz baby arugula (7 cups packed)', '6 large eggs', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes']

Preheat broiler. Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes. Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.

arugula-and-fontina-frittata-231657

['1 garlic clove, halved', '1 1/2 tablespoons extra-virgin olive oil', '5 oz baby arugula (7 cups packed)', '6 large eggs', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/4 lb Fontina', 'rind discarded and cheese cut into 1/2-inch cubes']

Paella with Asparagus and Sugar Snap Peas

['1 pound slender asparagus, trimmed, cut into 1-inch lengths', '5 cups (about) low-salt chicken broth, divided', '1 pound uncooked large shrimp, peeled, deveined, tails left intact, shells reserved', '3/4 cup dry white wine', '1/2 teaspoon crumbled saffron threads', '1/4 cup olive oil', '2 Spanish chorizo sausage links (6 ounces), casings removed', '2 1/2 cups chopped onions', '3 large garlic cloves, finely chopped', '1 large tomato (12 to 13 ounces), halved, seeded, cut into 3/4-inch cubes', '1/3 cup drained roasted canned Piquillo peppers or drained roasted red peppers from jar, coarsely chopped', '2 teaspoons Pimentón de la Vera (hot Spanish smoked paprika) or hot Hungarian paprika', '1 teaspoon salt', '2 1/2 cups Spanish Bomba rice, Italian arborio rice, or medium-grain white rice (about 17 ounces)', '18 small littleneck clams (about 1 1/4 pounds), scrubbed', '24 mussels, scrubbed, debearded', '5 ounces sugar snap peas, trimmed', 'Lemon wedges']

Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain, rinse under cold water, and drain again. Bring 4 1/2 cups broth to simmer in medium saucepan over medium heat. Add reserved shrimp shells; simmer 10 minutes. Bring wine to simmer in small saucepan over medium heat; add saffron and set aside 5 minutes to steep. Strain saffron-infused wine into 8-cup measuring cup. Strain in shrimp broth. Add enough chicken broth to measure 5 cups broth mixture. Heat oil in large wide pot (at least 3 inches deep) over medium-high heat. Add chorizo and sauté until lightly browned, breaking into 1/2-inch pieces with side of spoon, about 5 minutes. Add onions. Reduce heat to medium and sauté until onions are slightly soft, about 5 minutes. Add garlic and stir 2 minutes. Add tomato and peppers. Sauté until tomato is soft and juices evaporate, about 3 minutes. Mix in paprika and salt, then rice. (Asparagus, broth mixture, and rice mixture can be prepared 2 hours ahead. Let each stand at room temperature.) Preheat oven to 350°F. Add broth mixture to rice mixture and bring to boil over high heat, stirring frequently. Reduce heat to low and simmer 2 minutes, stirring occasionally. Remove pot from heat. Scatter shrimp over. Tuck clams and mussels into rice mixture, hinged side down. Place pot in oven and bake paella, uncovered, 15 minutes. Sprinkle peas and asparagus over. Continue to bake until broth is absorbed, rice is tender, and clams and mussels open, about 5 minutes longer. Transfer pot to work surface. Cover with foil; let stand 5 minutes. Transfer paella to large shallow dish. Garnish with lemon wedges and serve.

paella-with-asparagus-and-sugar-snap-peas-231728

['1 pound slender asparagus, trimmed, cut into 1-inch lengths', '5 cups (about) low-salt chicken broth, divided', '1 pound uncooked large shrimp, peeled, deveined, tails left intact, shells reserved', '3/4 cup dry white wine', '1/2 teaspoon crumbled saffron threads', '1/4 cup olive oil', '2 Spanish chorizo sausage links (6 ounces), casings removed', '2 1/2 cups chopped onions', '3 large garlic cloves, finely chopped', '1 large tomato (12 to 13 ounces), halved, seeded, cut into 3/4-inch cubes', '1/3 cup drained roasted canned Piquillo peppers or drained roasted red peppers from jar, coarsely chopped', '2 teaspoons Pimentón de la Vera (hot Spanish smoked paprika) or hot Hungarian paprika', '1 teaspoon salt', '2 1/2 cups Spanish Bomba rice, Italian arborio rice, or medium-grain white rice (about 17 ounces)', '18 small littleneck clams (about 1 1/4 pounds), scrubbed', '24 mussels, scrubbed, debearded', '5 ounces sugar snap peas, trimmed', 'Lemon wedges']

Chocolate-Peanut Butter Cake With Cream Cheese and Butterfinger Frosting

['2 1/4 cups heavy whipping cream', '1/2 cup (packed) golden brown sugar', '12 ounces bittersweet or semisweet chocolate, finely chopped', '1/2 cup old-fashioned (natural) chunky peanut butter', '2 1/2 cups all purpose flour', '1 teaspoon baking powder', '1 teaspoon baking soda', '1/2 teaspoon salt', '10 tablespoons (1 1/4 sticks) unsalted butter, room temperature', '1/2 cup old-fashioned (natural) chunky peanut butter', '1 pound golden brown sugar', '4 large eggs', '1 teaspoon vanilla extract', '1 cup buttermilk', '1 1/2 8-ounce packages cream cheese, room temperature', '2 cups powdered sugar, divided', '6 tablespoons (3/4 stick) unsalted butter, room temperature', '1 teaspoon vanilla extract', '3/4 cup chilled heavy whipping cream', 'Butterfinger candy bars, coarsely chopped', 'Glazed peanuts']

Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight. Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions. Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely. Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour. Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up. Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

chocolate-peanut-butter-cake-with-cream-cheese-and-butterfinger-frosting-231746

['2 1/4 cups heavy whipping cream', '1/2 cup (packed) golden brown sugar', '12 ounces bittersweet or semisweet chocolate, finely chopped', '1/2 cup old-fashioned (natural) chunky peanut butter', '2 1/2 cups all purpose flour', '1 teaspoon baking powder', '1 teaspoon baking soda', '1/2 teaspoon salt', '10 tablespoons (1 1/4 sticks) unsalted butter, room temperature', '1/2 cup old-fashioned (natural) chunky peanut butter', '1 pound golden brown sugar', '4 large eggs', '1 teaspoon vanilla extract', '1 cup buttermilk', '1 1/2 8-ounce packages cream cheese, room temperature', '2 cups powdered sugar, divided', '6 tablespoons (3/4 stick) unsalted butter, room temperature', '1 teaspoon vanilla extract', '3/4 cup chilled heavy whipping cream', 'Butterfinger candy bars, coarsely chopped', 'Glazed peanuts']

Mussels in Lager

['1/2 stick (1/4 cup) unsalted butter', '1 medium onion, chopped (1 cup)', '2 celery ribs, cut into 1/4-inch dice (1 cup)', '1 cup drained canned diced tomatoes (from a 14- to 15-oz can)', '3 garlic cloves, finely chopped', '1 teaspoon chopped fresh thyme', '1 Turkish or 1/2 California bay leaf', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)', '2 lb mussels (preferably cultivated), scrubbed well and beards removed', '1 tablespoon Dijon mustard', '2 tablespoons heavy cream', '1/4 cup chopped fresh flat-leaf parsley', 'Accompaniment: crusty bread']

Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes. Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.

mussels-in-lager-231639

['1/2 stick (1/4 cup) unsalted butter', '1 medium onion, chopped (1 cup)', '2 celery ribs, cut into 1/4-inch dice (1 cup)', '1 cup drained canned diced tomatoes (from a 14- to 15-oz can)', '3 garlic cloves, finely chopped', '1 teaspoon chopped fresh thyme', '1 Turkish or 1/2 California bay leaf', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)', '2 lb mussels (preferably cultivated), scrubbed well and beards removed', '1 tablespoon Dijon mustard', '2 tablespoons heavy cream', '1/4 cup chopped fresh flat-leaf parsley', 'Accompaniment: crusty bread']

Shrimp, Cucumber, and Mango Salad

['3 tablespoons distilled white vinegar', '3 tablespoons sugar', '6 tablespoons Dijon mustard', '6 tablespoons mayonnaise', '4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)', '1 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)', '1 pound cooked medium shrimp', '3 tablespoons chopped fresh dill', 'Hot pepper sauce', '12 Bibb lettuce leaves']

Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.) Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.

shrimp-cucumber-and-mango-salad-231725

['3 tablespoons distilled white vinegar', '3 tablespoons sugar', '6 tablespoons Dijon mustard', '6 tablespoons mayonnaise', '4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)', '1 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)', '1 pound cooked medium shrimp', '3 tablespoons chopped fresh dill', 'Hot pepper sauce', '12 Bibb lettuce leaves']

Grilled Ham and Gouda Sandwiches with Frisée and Caramelized Onions

['1 tablespoon extra-virgin olive oil', '1 large onion, thinly sliced', 'Unsalted butter, room temperature', '4 1/3-inch-thick slices country white bread or sourdough bread', '4 ounces thinly sliced smoked ham, divided', '3 ounces Gouda cheese, thinly sliced, divided', '2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided']

Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly. Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices. Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.

grilled-ham-and-gouda-sandwiches-with-frisee-and-caramelized-onions-231733

['1 tablespoon extra-virgin olive oil', '1 large onion, thinly sliced', 'Unsalted butter, room temperature', '4 1/3-inch-thick slices country white bread or sourdough bread', '4 ounces thinly sliced smoked ham, divided', '3 ounces Gouda cheese, thinly sliced, divided', '2 large handfuls frisée', 'torn into bite-size pieces (about 1 cup)', 'divided']

Stout-Braised Short Ribs

['1/4 cup packed dark brown sugar', '1 tablespoon paprika (not hot)', '1 tablespoon curry powder (preferably Madras)', '2 teaspoons ground cumin', '2 teaspoons black pepper', '2 teaspoons salt', '1 teaspoon dry mustard', '4 to 4 1/4 lb beef short ribs, cut into 4-inch pieces', '4 medium leeks (white and pale green parts only), chopped (2 cups)', '3 tablespoons olive oil', '4 medium carrots, chopped (2 cups)', '3 celery ribs, chopped (1 1/2 cups)', '2 Turkish bay leaves or 1 California', '1/4 cup chopped garlic (5 to 6 large cloves)', '1 3/4 cups beef broth (14 oz)', '2 (12-oz) bottles stout such as Mackeson or Guinness', '2 (14- to 15-oz) cans diced tomatoes', 'Accompaniment: buttered egg noodles tossed with chopped fresh parsley', 'a wide 6-qt heavy nonreactive pot with a lid']

Put oven rack in lower third of oven and preheat oven to 375°F. Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined. Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour. Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander. Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours. Skim off excess fat from surface of sauce. Discard bay leaves.

stout-braised-short-ribs-231653

['1/4 cup packed dark brown sugar', '1 tablespoon paprika (not hot)', '1 tablespoon curry powder (preferably Madras)', '2 teaspoons ground cumin', '2 teaspoons black pepper', '2 teaspoons salt', '1 teaspoon dry mustard', '4 to 4 1/4 lb beef short ribs, cut into 4-inch pieces', '4 medium leeks (white and pale green parts only), chopped (2 cups)', '3 tablespoons olive oil', '4 medium carrots, chopped (2 cups)', '3 celery ribs, chopped (1 1/2 cups)', '2 Turkish bay leaves or 1 California', '1/4 cup chopped garlic (5 to 6 large cloves)', '1 3/4 cups beef broth (14 oz)', '2 (12-oz) bottles stout such as Mackeson or Guinness', '2 (14- to 15-oz) cans diced tomatoes', 'Accompaniment: buttered egg noodles tossed with chopped fresh parsley', 'a wide 6-qt heavy nonreactive pot with a lid']

Pear and Almond Tart

['4 cups water', '1 1/4 cups sugar', '1 1/2 tablespoons fresh lemon juice', '3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)', '1/2 cup powdered sugar', '1/4 cup blanched slivered almonds', '1/4 teaspoon salt', '9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature', '1 large egg yolk', '1 1/4 cups all purpose flour', '2/3 cup blanched slivered almonds', '1 tablespoon all purpose flour', '7 tablespoons sugar', '6 tablespoons (3/4 stick) unsalted butter, room temperature', '1 large egg', 'Powdered sugar (optional)']

Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.) Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.) Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.) Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes. Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F. Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center. Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

pear-and-almond-tart-231612

['4 cups water', '1 1/4 cups sugar', '1 1/2 tablespoons fresh lemon juice', '3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)', '1/2 cup powdered sugar', '1/4 cup blanched slivered almonds', '1/4 teaspoon salt', '9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature', '1 large egg yolk', '1 1/4 cups all purpose flour', '2/3 cup blanched slivered almonds', '1 tablespoon all purpose flour', '7 tablespoons sugar', '6 tablespoons (3/4 stick) unsalted butter, room temperature', '1 large egg', 'Powdered sugar (optional)']

Floating Islands

['2 vanilla beans, split lengthwise', '2 cups whole milk', '6 large egg yolks', '1/2 cup sugar', '2 cups whole milk', '4 large egg whites', 'Pinch of salt', '1/4 cup sugar', '1/2 cup sugar', '1/4 cup water']

Scrape seeds from vanilla bean halves into heavy small saucepan; add beans. Add milk and bring to simmer over medium-high heat. Remove from heat, cover, and steep 10 minutes. Whisk yolks and sugar in heavy medium saucepan until thick, about 2 minutes. Gradually whisk in warm milk mixture (including vanilla beans). Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes (do not boil). Strain custard into small bowl. Cover and chill until cold, at least 3 hours and up to 2 days. Lay smooth kitchen towel on work surface. Pour milk into medium (10-inch) skillet. Bring milk to simmer over medium heat. Using electric mixer, beat egg whites in large bowl until foamy. Add salt and beat until whites hold soft peaks. Add sugar, 1 tablespoon at a time, beating until whites are stiff and glossy. Scoop some meringue (about twice the size of an egg) onto large oval spoon. Using another large spoon and gently transferring meringue from spoon to spoon, shape meringue into smooth oval. Drop oval into milk. Quickly shape 2 or 3 more meringues, dropping each into milk. Simmer meringues 1 minute. Using heatproof rubber spatula, turn meringues over in milk. Simmer 1 minute longer (meringues will puff up while poaching). Using slotted spoon, transfer meringues to towel (meringues will deflate slightly as they cool). Repeat process, shaping and then poaching enough meringues to make total of 12. Transfer meringues to waxed-paper-lined baking sheet. Refrigerate at least 1 hour and up to 3 hours. Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush to dissolve any sugar crystals. Boil until syrup is pale golden color, occasionally swirling pan, about 6 minutes. Remove pan from heat. Let syrup cool until thick enough to fall from tines of fork in ribbons, about 8 minutes. (If caramel becomes too thick, rewarm slightly over low heat, stirring constantly.) Spoon some sauce into center of each plate. Arrange 2 meringues on each. Dip fork into caramel and wave back and forth over meringues so that caramel comes off in strands that harden like threads, and serve.

floating-islands-231611

['2 vanilla beans, split lengthwise', '2 cups whole milk', '6 large egg yolks', '1/2 cup sugar', '2 cups whole milk', '4 large egg whites', 'Pinch of salt', '1/4 cup sugar', '1/2 cup sugar', '1/4 cup water']

Chocolate-Orange Pots de Crème with Candied Orange Peel

['1 orange', '1 cup sugar, divided', '3/4 cup water', '2/3 cup whole milk', '1/2 cup whipping cream', '1 tablespoon Grand Marnier or other orange liqueur', '1 teaspoon vanilla extract', '1 teaspoon finely grated orange peel', '4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '4 large egg yolks', '3 tablespoons sugar', 'Lightly sweetened whipped cream']

Using vegetable peeler, remove orange part of peel from orange in long strips. Cut peel lengthwise into 1/8-inch-wide strips. Stir 3/4 cup sugar and 3/4 cup water in heavy small saucepan over medium-low heat until sugar dissolves. Bring to boil. Reduce heat and simmer 2 minutes. Add orange peel; simmer 15 minutes. Place remaining 1/4 cup sugar in small bowl. Using slotted spoon, remove peel from syrup and transfer to sugar. Toss to coat. Cool, tossing occasionally. Cover bowl and let stand at room temperature overnight. (Can be made 2 days ahead. Keep covered.) Preheat oven to 350°F. Bring milk, cream, Grand Marnier, vanilla, and grated orange peel to boil in heavy medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Whisk yolks and sugar in medium bowl until pale yellow, about 2 minutes. Whisk egg mixture into chocolate mixture. Strain into 2-cup measuring cup. Divide mixture between two 8-ounce custard cups. Place cups in small baking dish. Add enough water to baking dish to come halfway up sides of cups. Cover dish tightly with foil. Bake until custard is set, about 40 minutes. Remove cups from water in dish. Place in refrigerator uncovered until cool. Cover with plastic wrap and refrigerate until cold, about 6 hours. (Can be made 2 days ahead. Keep refrigerated.) Top with whipped cream, garnish with candied orange peel, and serve.

chocolate-orange-pots-de-creme-with-candied-orange-peel-231610

['1 orange', '1 cup sugar, divided', '3/4 cup water', '2/3 cup whole milk', '1/2 cup whipping cream', '1 tablespoon Grand Marnier or other orange liqueur', '1 teaspoon vanilla extract', '1 teaspoon finely grated orange peel', '4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '4 large egg yolks', '3 tablespoons sugar', 'Lightly sweetened whipped cream']

Earl Grey Tea Madeleines with Honey

['5 tablespoons unsalted butter plus additional for molds, room temperature', '2 tablespoons loose tea or tea from 2 tea bags (preferably Earl Grey)', '3/4 cup all purpose flour', '1/2 teaspoon baking powder', 'Pinch of salt', '2 large eggs', '1/3 cup sugar', '2 tablespoons honey', '2 teaspoons vanilla extract', '1/2 teaspoon (packed) finely grated lemon peel']

Line small sieve with 2 layers of damp cheesecloth and set sieve over small bowl. Melt 5 tablespoons butter in saucepan over low heat. Mix in tea. Let stand 10 minutes, then pour into sieve. Twist cheesecloth tightly around tea mixture, releasing tea-flavored butter into bowl. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat eggs and sugar in large bowl until thick, about 4 minutes. Add honey, vanilla, and lemon peel; beat 1 minute longer. Gently fold in dry ingredients, then tea-flavored butter. Press plastic wrap onto surface of batter; chill batter at least 3 hours and up to 1 day. Position rack in center of oven and preheat to 400°F. Brush twelve 3x2-inch madeleine molds with butter. Dust with flour; tap out excess. Place pan on baking sheet. Drop 1 scant tablespoon batter into each mold (batter will spread while baking, filling molds completely). Bake madeleines until golden and tester inserted into center comes out clean, about 10 minutes. Sharply rap pan on work surface to loosen madeleines, then turn out onto rack. Serve warm or at room temperature.

earl-grey-tea-madeleines-with-honey-231609

['5 tablespoons unsalted butter plus additional for molds, room temperature', '2 tablespoons loose tea or tea from 2 tea bags (preferably Earl Grey)', '3/4 cup all purpose flour', '1/2 teaspoon baking powder', 'Pinch of salt', '2 large eggs', '1/3 cup sugar', '2 tablespoons honey', '2 teaspoons vanilla extract', '1/2 teaspoon (packed) finely grated lemon peel']

Braised Red Cabbage

['1/4 cup (1/2 stick) butter', '1 2-pound head of red cabbage, quartered, cored, very thinly sliced (about 14 cups)', '1/2 teaspoon (or more) salt', '3 tablespoons dry red wine or hard cider', '1 tablespoon red wine vinegar or apple cider vinegar']

Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.)

braised-red-cabbage-231603

['1/4 cup (1/2 stick) butter', '1 2-pound head of red cabbage, quartered, cored, very thinly sliced (about 14 cups)', '1/2 teaspoon (or more) salt', '3 tablespoons dry red wine or hard cider', '1 tablespoon red wine vinegar or apple cider vinegar']

Apple, Potato, and Onion Gratin

['12 tablespoons (1 1/2 sticks) butter, divided', '2 pounds onions, sliced', '2 tablespoons (packed) chopped fresh thyme', '4 teaspoons fine sea salt, divided', '2/3 cup water', '2/3 cup dry white wine', '4 teaspoons sugar', '2 1/2 pounds Yukon Gold, yellow Finn, or German Butterball potatoes, peeled, cut into 1/4-inch-thick rounds', '2 pounds tart apples (such as Granny Smith, Pippin, or Pink Lady), peeled, halved, cored, cut into 1/4-inch-thick slices']

Preheat oven to 400°F. Butter 13x9x2-inch glass or ceramic baking dish. Melt 6 tablespoons butter in large nonstick skillet over medium heat. Add onions, thyme, and 2 teaspoons salt; sauté until onions are translucent, about 10 minutes. Increase heat to medium-high; sauté until onions are tender and begin to color, about 8 minutes longer. Remove from heat. Add remaining 6 tablespoons butter, 2/3 cup water, wine, and sugar to skillet; stir and swirl skillet to combine. Bring to boil. Cool onion mixture to lukewarm. Combine potatoes, apples, remaining 2 teaspoons salt, and onion mixture in large bowl; toss gently to blend. Transfer to prepared baking dish, spreading evenly. Cover dish with parchment paper, then cover with foil, shiny side down. Bake gratin until potatoes are tender, about 55 minutes. Uncover and bake until top browns and juices bubble thickly, about 20 minutes longer. (Can be made 6 hours ahead. Let stand uncovered at room temperature. Rewarm, loosely covered with foil, in 300°F oven for 20 minutes.) Let gratin stand 15 minutes before serving. This gratin is unusual for having no cream or cheese — letting the lovely seasonal flavors of the produce shine through.

apple-potato-and-onion-gratin-231602

['12 tablespoons (1 1/2 sticks) butter, divided', '2 pounds onions, sliced', '2 tablespoons (packed) chopped fresh thyme', '4 teaspoons fine sea salt, divided', '2/3 cup water', '2/3 cup dry white wine', '4 teaspoons sugar', '2 1/2 pounds Yukon Gold, yellow Finn, or German Butterball potatoes, peeled, cut into 1/4-inch-thick rounds', '2 pounds tart apples (such as Granny Smith', 'Pippin', 'or Pink Lady)', 'peeled', 'halved', 'cored', 'cut into 1/4-inch-thick slices']

Butternut Squash, Rosemary, and Blue Cheese Risotto

['7 cups (or more) low-salt chicken broth', '3 tablespoons butter', '1 1/4 cups finely chopped onion', '1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)', '2 teaspoons chopped fresh rosemary, divided', '2 cups arborio rice (about 13 1/2 ounces)', '1/2 cup dry white wine', '4 cups (packed) baby spinach leaves (about 4 ounces)', '1/2 cup whipping cream', '1/2 cup freshly grated Parmesan cheese', '1/3 cup crumbled blue cheese (about 1 1/2 ounces)']

Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low. Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper. Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

butternut-squash-rosemary-and-blue-cheese-risotto-231601

['7 cups (or more) low-salt chicken broth', '3 tablespoons butter', '1 1/4 cups finely chopped onion', '1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)', '2 teaspoons chopped fresh rosemary, divided', '2 cups arborio rice (about 13 1/2 ounces)', '1/2 cup dry white wine', '4 cups (packed) baby spinach leaves (about 4 ounces)', '1/2 cup whipping cream', '1/2 cup freshly grated Parmesan cheese', '1/3 cup crumbled blue cheese (about 1 1/2 ounces)']

Feta, Garbanzo Bean, and Eggplant Pita Sandwiches

['2 tablespoons olive oil', '1 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes', '1 1/2 cups chopped onions', '1 15 1/2-ounce can garbanzo beans, drained, 1/2 cup juices reserved', '1 tablespoon ground cumin', '1 tablespoon fresh lemon juice', '4 tablespoons chopped fresh mint, divided', '5 tablespoons crumbled feta cheese, divided', '3 pita bread rounds, warmed in oven or toasted']

Heat oil in large nonstick skillet over medium-high heat. Add eggplant cubes and onions; sauté until soft and beginning to brown, about 9 minutes. Stir in garbanzo beans, cumin, and lemon juice. Sauté until heated through and flavors blend, adding enough garbanzo bean liquid by tablespoonfuls to moisten if mixture is dry, about 4 minutes. Stir in 3 tablespoons mint and 3 tablespoons feta cheese. Season generously with salt and pepper. Cut pita breads crosswise in half. Spoon eggplant mixture into pita breads. Sprinkle filling with remaining mint and feta and serve.

feta-garbanzo-bean-and-eggplant-pita-sandwiches-231600

['2 tablespoons olive oil', '1 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes', '1 1/2 cups chopped onions', '1 15 1/2-ounce can garbanzo beans, drained, 1/2 cup juices reserved', '1 tablespoon ground cumin', '1 tablespoon fresh lemon juice', '4 tablespoons chopped fresh mint, divided', '5 tablespoons crumbled feta cheese, divided', '3 pita bread rounds', 'warmed in oven or toasted']

Thai-Curried Game Hens

['3 tablespoons grapeseed oil or olive oil, divided', '2 teaspoons (about) Thai red curry paste*', '1 tablespoon tomato paste', '1 cup canned unsweetened coconut milk*', '1 cup low-salt chicken broth', '2 5.95-ounce cans straw mushrooms, drained', '3 kaffir lime leaves or 2 teaspoons grated lime peel', '2 tablespoons fish sauce (such as nam pla or nuoc nam)*', '1 tablespoon (packed) golden brown sugar', '6 cherry tomatoes', '2 1 1/4-pound Cornish game hens, thawed if frozen, halved lengthwise, backbones removed', 'Fresh basil leaves', 'Small fresh or dried red chiles** (optional garnish)']

Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add curry paste and tomato paste and stir until fragrant, about 3 minutes. Add coconut milk, broth, mushrooms, kaffir lime leaves, fish sauce, and brown sugar; bring to simmer. Remove from heat. Add cherry tomatoes. Season sauce to taste with salt and pepper. Preheat oven to 350°F. Heat 2 tablespoons oil in large nonstick skillet over high heat. Sprinkle hens with salt and pepper. Add hens to skillet and cook until browned, about 4 minutes per side. Transfer hens to 13x9x2-inch glass or ceramic baking dish. Pour sauce over. Bake uncovered until hens are cooked through, about 35 minutes. Transfer hens to shallow serving bowl; tent with foil. Skim fat from sauce. Pour sauce into large skillet; boil 5 minutes. Pour sauce over hens. Garnish with basil and chiles, if desired. *Sold in the Asian foods section of many supermarkets and at Asian markets. **Use any type of small fresh or dried chiles you find in the produce section or spice section of the supermarket.

thai-curried-game-hens-231599

['3 tablespoons grapeseed oil or olive oil, divided', '2 teaspoons (about) Thai red curry paste*', '1 tablespoon tomato paste', '1 cup canned unsweetened coconut milk*', '1 cup low-salt chicken broth', '2 5.95-ounce cans straw mushrooms, drained', '3 kaffir lime leaves or 2 teaspoons grated lime peel', '2 tablespoons fish sauce (such as nam pla or nuoc nam)*', '1 tablespoon (packed) golden brown sugar', '6 cherry tomatoes', '2 1 1/4-pound Cornish game hens, thawed if frozen, halved lengthwise, backbones removed', 'Fresh basil leaves', 'Small fresh or dried red chiles** (optional garnish)']

Chicken and Mushroom Pie with Phyllo-Parmesan Crust

['1 1/2-ounce package dried porcini mushrooms', '1 cup hot water', '9 tablespoons butter, divided', '1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced', '3 garlic cloves, minced', '2 cups low-salt chicken broth', '3/4 cup Riesling or other fruity white wine', '2 ounces thin prosciutto slices, cut into thin strips', '2 teaspoons grated lemon peel', '2 teaspoons chopped fresh thyme', '1 teaspoon salt', '1/2 teaspoon ground black pepper', '3 tablespoons cornstarch mixed with 1/2 cup water', '12 sheets fresh phyllo pastry or frozen, thawed', '2 pounds skinless boneless chicken thighs, excess fat removed, thighs quartered', '2 tablespoons chopped fresh Italian parsley', '1/2 cup finely grated Parmesan cheese']

Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid. Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.) Preheat oven to 425°F. Melt 6 tablespoons butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter. Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.

chicken-and-mushroom-pie-with-phyllo-parmesan-crust-231598

['1 1/2-ounce package dried porcini mushrooms', '1 cup hot water', '9 tablespoons butter, divided', '1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced', '3 garlic cloves, minced', '2 cups low-salt chicken broth', '3/4 cup Riesling or other fruity white wine', '2 ounces thin prosciutto slices, cut into thin strips', '2 teaspoons grated lemon peel', '2 teaspoons chopped fresh thyme', '1 teaspoon salt', '1/2 teaspoon ground black pepper', '3 tablespoons cornstarch mixed with 1/2 cup water', '12 sheets fresh phyllo pastry or frozen, thawed', '2 pounds skinless boneless chicken thighs, excess fat removed, thighs quartered', '2 tablespoons chopped fresh Italian parsley', '1/2 cup finely grated Parmesan cheese']

Moroccan Slow-Cooked Lamb

['1 tablespoon ground cumin', '2 teaspoons ground coriander', '1 1/2 teaspoons salt', '1 teaspoon fennel seeds', '1/2 teaspoon cayenne pepper', '1/2 teaspoon ground black pepper', '2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces', '4 tablespoons olive oil, divided', '1 large onion, finely chopped', '1 tablespoon tomato paste', '2 cups low-salt chicken broth', '1 15 1/2-ounce can garbanzo beans (chickpeas), drained', '1 cup dried apricots (about 5 ounces)', '2 large plum tomatoes, chopped', '2 cinnamon sticks', '1 tablespoon minced peeled fresh ginger', '2 teaspoons (packed) grated lemon peel', '2 tablespoons chopped fresh cilantro']

Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch. Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.) Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.

moroccan-slow-cooked-lamb-231597

['1 tablespoon ground cumin', '2 teaspoons ground coriander', '1 1/2 teaspoons salt', '1 teaspoon fennel seeds', '1/2 teaspoon cayenne pepper', '1/2 teaspoon ground black pepper', '2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces', '4 tablespoons olive oil, divided', '1 large onion, finely chopped', '1 tablespoon tomato paste', '2 cups low-salt chicken broth', '1 15 1/2-ounce can garbanzo beans (chickpeas), drained', '1 cup dried apricots (about 5 ounces)', '2 large plum tomatoes, chopped', '2 cinnamon sticks', '1 tablespoon minced peeled fresh ginger', '2 teaspoons (packed) grated lemon peel', '2 tablespoons chopped fresh cilantro']

Herb-Brined Pork Prime Rib Roast

['6 quarts cold water, divided', '1 1/2 cups sugar', '3/4 cup fine sea salt', '8 large fresh thyme sprigs', '6 Turkish bay leaves, crumbled', '4 juniper berries*', '2 teaspoons whole black peppercorns', '1 6- to 6 1/2-pound center-cut pork rib roast (8-bone; about 12 to 14 inches long), well-trimmed', '2 tablespoons chopped fresh thyme', '2 teaspoons whole black peppercorns, crushed in mortar with pestle or in resealable plastic bag with mallet']

Combine 1 quart water and all remaining ingredients in medium saucepan. Bring to boil, stirring until sugar and salt dissolve. Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity). Add remaining 5 quarts cold water; stir to blend. Let stand until brine is cool to touch, about 1 hour. Place pork on work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely). Tie meat back onto bones with kitchen string at 2-inch intervals. Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary. Cover and refrigerate 5 days. Remove pork from brine; discard brine. Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels. Place pork on rack set over sheet of foil; let stand at room temperature 2 hours. Position rack in center of oven and preheat to 400°F. Place pork on rack in large roasting pan. Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork. Roast until instant-read thermometer inserted into center of pork registers 140°F, about 1 hour. Remove from oven. Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees). Remove kitchen string from roast. Cut meat into slices and serve. *Available in the spice section of most supermarkets.

herb-brined-pork-prime-rib-roast-231595

['6 quarts cold water, divided', '1 1/2 cups sugar', '3/4 cup fine sea salt', '8 large fresh thyme sprigs', '6 Turkish bay leaves, crumbled', '4 juniper berries*', '2 teaspoons whole black peppercorns', '1 6- to 6 1/2-pound center-cut pork rib roast (8-bone; about 12 to 14 inches long), well-trimmed', '2 tablespoons chopped fresh thyme', '2 teaspoons whole black peppercorns', 'crushed in mortar with pestle or in resealable plastic bag with mallet']

Oven-Roasted Dungeness Crab

['1/4 cup (1/2 stick) butter', '1/4 cup olive oil', '2 tablespoons minced garlic', '1 tablespoon minced shallot', '1 1/2 teaspoons dried crushed red pepper', '2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)', '2 tablespoons chopped fresh thyme, divided', '2 tablespoons chopped fresh parsley, divided', '1/2 cup blood orange juice or regular orange juice', '1 teaspoon finely grated blood orange peel or regular orange peel']

Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes. Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

oven-roasted-dungeness-crab-231591

['1/4 cup (1/2 stick) butter', '1/4 cup olive oil', '2 tablespoons minced garlic', '1 tablespoon minced shallot', '1 1/2 teaspoons dried crushed red pepper', '2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)', '2 tablespoons chopped fresh thyme, divided', '2 tablespoons chopped fresh parsley, divided', '1/2 cup blood orange juice or regular orange juice', '1 teaspoon finely grated blood orange peel or regular orange peel']

Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa

['1 blood orange, Cara Cara orange, or regular orange', '1/2 cup 1/3-inch cubes avocado', '1/3 cup chopped red onion', '2 teaspoons minced red jalapeño', '2 teaspoons fresh lime juice', '2 teaspoons olive oil', '2 6-ounce mahi-mahi fillets']

Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt. Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side. Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.

mahi-mahi-with-blood-orange-avocado-and-red-onion-salsa-231590

['1 blood orange, Cara Cara orange, or regular orange', '1/2 cup 1/3-inch cubes avocado', '1/3 cup chopped red onion', '2 teaspoons minced red jalapeño', '2 teaspoons fresh lime juice', '2 teaspoons olive oil', '2 6-ounce mahi-mahi fillets']

Linguine with Clams and Fresh Herbs

['8 ounces linguine', '2 tablespoons olive oil', '2 garlic cloves, chopped', '2 6 1/2-ounce cans chopped clams in juice', '1 tablespoon chopped fresh basil', '1 tablespoon chopped fresh tarragon', '1 tablespoon chopped fresh parsley', '18 small clams (such as Manila or tiny littleneck), scrubbed', '1/4 cup whipping cream']

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Add canned clams with juice, basil, tarragon, and parsley. Add fresh clams. Cover; reduce heat to medium and cook until clams open, about 6 minutes. Using tongs, transfer fresh clams to plate (discard any clams that do not open). Add cooked pasta and cream to sauce in skillet. Toss over medium-high heat until sauce coats pasta, about 1 minute. Season to taste with salt and pepper. Divide pasta between bowls. Top with fresh clams and serve.

linguine-with-clams-and-fresh-herbs-231589

['8 ounces linguine', '2 tablespoons olive oil', '2 garlic cloves, chopped', '2 6 1/2-ounce cans chopped clams in juice', '1 tablespoon chopped fresh basil', '1 tablespoon chopped fresh tarragon', '1 tablespoon chopped fresh parsley', '18 small clams (such as Manila or tiny littleneck), scrubbed', '1/4 cup whipping cream']

Yogurt Cake with Marmalade Glaze

['1 1/2 cups all purpose flour', '2 teaspoons baking powder', '1/4 teaspoon salt', '1 cup plain whole-milk yogurt', '1 cup sugar', '3 large eggs', '1 teaspoon (packed) finely grated lemon peel', '1/4 teaspoon vanilla extract', '1/2 cup vegetable oil', '1/4 cup lemon, orange, or grapefruit marmalade (for glaze)', '1 teaspoon water']

Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2x4 1/2x2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet. Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.) Stir marmalade and 1 teaspoon water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set. Cut cake crosswise into slices.

yogurt-cake-with-marmalade-glaze-231588

['1 1/2 cups all purpose flour', '2 teaspoons baking powder', '1/4 teaspoon salt', '1 cup plain whole-milk yogurt', '1 cup sugar', '3 large eggs', '1 teaspoon (packed) finely grated lemon peel', '1/4 teaspoon vanilla extract', '1/2 cup vegetable oil', '1/4 cup lemon, orange, or grapefruit marmalade (for glaze)', '1 teaspoon water']

Meyer Lemon and Vanilla Bean Marmalade

['1 1/4 pounds Meyer lemons', '5 cups water', '5 1/2 cups (about) sugar', '1 vanilla bean, split lengthwise', 'Pinch of salt']

Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise. Discard seeds. Pack enough lemons and any juice to measure 2 1/2 cups. Transfer to large nonreactive pot. Add 5 cups water; bring to boil. Reduce heat to medium; simmer 10 minutes. Remove from heat; let stand uncovered overnight. Measure lemon mixture (there should be about 5 1/2 cups). Return to same pot. Add equal amount of sugar (about 5 1/2 cups). Scrape in seeds from vanilla bean; add bean. Add pinch of salt. Bring to boil, stirring until sugar dissolves. Attach clip-on candy thermometer. Maintaining active boil and adjusting heat to prevent boiling over, cook until temperature reaches 230°F, stirring occasionally, about 30 minutes. Cool to room temperature. Transfer to jars. Cover and chill. (Can be made 2 weeks ahead. Keep refrigerated. Bring to room temperature before serving.)

meyer-lemon-and-vanilla-bean-marmalade-231586

['1 1/4 pounds Meyer lemons', '5 cups water', '5 1/2 cups (about) sugar', '1 vanilla bean, split lengthwise', 'Pinch of salt']

Hannah's Pancakes

['2 1/4 cups all purpose flour', '2 teaspoons baking powder', '1 teaspoon salt', '2 cups whole milk', '4 large eggs, separated', '2 tablespoons (1/4 stick) or more unsalted butter, melted', '2 tablespoons sugar', 'Additional melted butter', 'Pure maple syrup']

Whisk flour, baking powder, and salt in large bowl to blend. Whisk milk and egg yolks in medium bowl to blend. Whisk milk mixture into dry ingredients. Add 2 tablespoons melted butter and whisk until batter is smooth. Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold whites into batter in 2 additions. Heat nonstick griddle or large nonstick skillet over medium heat. Brush generously with additional melted butter. For each pancake, fill 1/4 cup measuring cup half full and drop batter onto griddle. Cook pancakes until bottoms are brown, about 3 minutes. Using spatula, turn pancakes over and cook until bottoms are brown and pancakes are cooked through, about 2 minutes. Transfer to plates. Serve warm with syrup.

hannahs-pancakes-231584

['2 1/4 cups all purpose flour', '2 teaspoons baking powder', '1 teaspoon salt', '2 cups whole milk', '4 large eggs, separated', '2 tablespoons (1/4 stick) or more unsalted butter, melted', '2 tablespoons sugar', 'Additional melted butter', 'Pure maple syrup']

Far Breton

['2 cups whole milk', '3 large eggs', '1/2 cup sugar', '5 tablespoons unsalted butter, melted, cooled', '1/4 teaspoon vanilla extract', '1/8 teaspoon salt', '3/4 cup all purpose flour', '1 cup small or medium-size pitted prunes (about 6 ounces)', '1/2 cup water', '1/3 cup raisins', '1/4 cup Armagnac or other brandy', 'Powdered sugar']

Combine milk, eggs, 1/2 cup sugar, butter, vanilla, and salt in blender jar. Blend 1 minute. Add flour and pulse just until blended, scraping down sides of jar. Cover and chill in jar at least 3 hours and up to 1 day. Combine prunes, 1/2 cup water, and raisins in heavy small saucepan. Cook over medium heat until fruit is softened and water is almost evaporated, stirring occasionally, about 10 minutes. Turn off heat. Pour brandy over fruit. Using long match, ignite brandy. Let flames burn off, shaking pan occasionally. Transfer fruit to small bowl. Cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.) Position rack in center of oven and preheat to 375°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment or waxed paper. Butter paper. Dust pan with flour, shaking out excess; place on baking sheet. Reblend batter until smooth, about 5 seconds. Pour into prepared cake pan. Drop prunes and raisins into batter, distributing evenly. Bake cake on baking sheet until sides are puffed and brown and knife inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack. Place piece of parchment or waxed paper on flat plate. Sift powdered sugar onto paper. Run knife around cake in pan to loosen. Invert pan onto paper, releasing cake. Remove pan; peel off paper. Place serving plate over cake and invert. Dust top of cake with additional powdered sugar.

far-breton-231583

['2 cups whole milk', '3 large eggs', '1/2 cup sugar', '5 tablespoons unsalted butter, melted, cooled', '1/4 teaspoon vanilla extract', '1/8 teaspoon salt', '3/4 cup all purpose flour', '1 cup small or medium-size pitted prunes (about 6 ounces)', '1/2 cup water', '1/3 cup raisins', '1/4 cup Armagnac or other brandy', 'Powdered sugar']

Roasted Beet Soup with Crème Fraîche

['1/2 pound red beets (about 3 medium)', '1 1/2 teaspoons butter', '1 1/2 teaspoons olive oil', '1 leek (white and pale green parts only), chopped', '1 small onion, thinly sliced', '1 celery stalk, chopped', '1/8 teaspoon ground ginger', '1/8 teaspoon ground allspice', '1/8 teaspoon ground white pepper', '2 cups water', '1 small bay leaf', '1 fresh thyme sprig', '1 fresh parsley sprig', '1/4 cup whipping cream', '2 tablespoons crème fraîche or sour cream']

Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Cut 1/4 of 1 beet into 1/4-inch cubes; reserve for garnish. Cut remaining beets into 1/2-inch pieces. Melt butter with oil in heavy medium saucepan over medium-high heat. Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes. Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes. Add 2 cups water, bay leaf, thyme sprig, and parsley sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Remove bay leaf, thyme sprig, and parsley sprig. Cool soup slightly. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover, and refrigerate.) Gently rewarm soup (do not boil). Divide between 2 bowls. Garnish each with 1 tablespoon crème fraîche. Sprinkle with reserved beet cubes.

roasted-beet-soup-with-creme-fraiche-231581

['1/2 pound red beets (about 3 medium)', '1 1/2 teaspoons butter', '1 1/2 teaspoons olive oil', '1 leek (white and pale green parts only), chopped', '1 small onion, thinly sliced', '1 celery stalk, chopped', '1/8 teaspoon ground ginger', '1/8 teaspoon ground allspice', '1/8 teaspoon ground white pepper', '2 cups water', '1 small bay leaf', '1 fresh thyme sprig', '1 fresh parsley sprig', '1/4 cup whipping cream', '2 tablespoons crème fraîche or sour cream']

Irish Soda Bread with Raisins

['Nonstick vegetable oil spray', '2 cups all purpose flour', '5 tablespoons sugar, divided', '1 1/2 teaspoons baking powder', '1 teaspoon salt', '3/4 teaspoon baking soda', '3 tablespoons butter, chilled, cut into cubes', '1 cup buttermilk', '2/3 cup raisins']

Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins. Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar. Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

irish-soda-bread-with-raisins-231580

['Nonstick vegetable oil spray', '2 cups all purpose flour', '5 tablespoons sugar, divided', '1 1/2 teaspoons baking powder', '1 teaspoon salt', '3/4 teaspoon baking soda', '3 tablespoons butter, chilled, cut into cubes', '1 cup buttermilk', '2/3 cup raisins']

Glazed Raspberry Heart Scones

['2 cups all purpose flour', '1/3 cup sugar', '2 teaspoons baking powder', '1/2 teaspoon salt', '5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces', '1 cup plus 3 tablespoons whipping cream', '1/3 cup (about) raspberry jam (do not use seedless)', '1/2 cup powdered sugar', '1/4 teaspoon rose water (optional)']

Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm. Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.

glazed-raspberry-heart-scones-231579

['2 cups all purpose flour', '1/3 cup sugar', '2 teaspoons baking powder', '1/2 teaspoon salt', '5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces', '1 cup plus 3 tablespoons whipping cream', '1/3 cup (about) raspberry jam (do not use seedless)', '1/2 cup powdered sugar', '1/4 teaspoon rose water (optional)']

Barley and Lentil Soup with Swiss Chard

['1 tablespoon olive oil', '1 1/2 cups chopped onions', '1 1/2 cups chopped peeled carrots', '3 large garlic cloves, minced', '2 1/2 teaspoons ground cumin', '10 cups (or more) low-salt chicken or vegetable broth', '2/3 cup pearl barley', '1 14 1/2-ounce can diced tomatoes in juice', '2/3 cup dried lentils', '4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)', '2 tablespoons chopped fresh dill']

Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes. Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

barley-and-lentil-soup-with-swiss-chard-231578

['1 tablespoon olive oil', '1 1/2 cups chopped onions', '1 1/2 cups chopped peeled carrots', '3 large garlic cloves, minced', '2 1/2 teaspoons ground cumin', '10 cups (or more) low-salt chicken or vegetable broth', '2/3 cup pearl barley', '1 14 1/2-ounce can diced tomatoes in juice', '2/3 cup dried lentils', '4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)', '2 tablespoons chopped fresh dill']

Seared Sea Scallops with Banyuls Vinegar and Chicory Slaw

['2/3 cup plus 2 tablespoons extra-virgin olive oil', '6 tablespoons Banyuls vinegar* or Sherry wine vinegar, divided', '1 shallot, thinly slivered', '12 ounces assorted red and green chicories (such as radicchio, red and green Belgian endive, escarole hearts, and frisée)', '24 large sea scallops', '3 tablespoons water']

Whisk 2/3 cup oil, 3 tablespoons vinegar, and shallot in small bowl to blend. Season vinaigrette to taste with salt and pepper. Very thinly slice radicchio and endive; tear escarole and frisée into 2-inch lengths. Place in large bowl. (Vinaigrette and slaw can be made 6 hours ahead. Chill dressing; let stand at room temperature 30 minutes before using. Place damp kitchen towel over slaw and chill.) Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet and cook until golden and just opaque in center, about 1 1/2 minutes per side. Rewhisk vinaigrette; pour over slaw and toss to coat. Divide slaw among 8 plates. Arrange 3 scallops atop slaw on each plate. Add remaining 3 tablespoons vinegar to same skillet along with 3 tablespoons water. Bring to boil over medium heat, scraping up any browned bits and dissolving any caramelized juices. Drizzle juices over scallops. *Banyuls vinegar is a rich, oak-aged vingear (made from the naturally sweet wine of the same name) from the south of France. It can be found at specialty foods stores and online at chefshop.com.

seared-sea-scallops-with-banyuls-vinegar-and-chicory-slaw-231574

['2/3 cup plus 2 tablespoons extra-virgin olive oil', '6 tablespoons Banyuls vinegar* or Sherry wine vinegar, divided', '1 shallot, thinly slivered', '12 ounces assorted red and green chicories (such as radicchio, red and green Belgian endive, escarole hearts, and frisée)', '24 large sea scallops', '3 tablespoons water']

Veal Chops with Roasted Shallots, Arugula, and Soft Polenta

['1 cup olive oil, divided', '1/2 cup fresh lemon juice', '1/4 cup fresh thyme leaves', '1 tablespoon coarse kosher salt', '1 tablespoon ground black pepper', '4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched', '18 small shallots, peeled, halved', '1/4 cup balsamic vinegar', '1 12-ounce package grape tomatoes', '1/3 cup drained capers plus 1 tablespoon caper brine reserved from jar', 'Soft Polenta', '4 cups arugula']

Whisk 3/4 cup oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl. Rub thyme mixture all over veal chops; place in glass baking dish. Pour oil-lemon marinade over; let stand 15 minutes. Preheat oven to 450°F. Combine shallots, vinegar, and remaining 1/4 cup oil in medium roasting pan; toss to coat. Sprinkle with salt and pepper. Roast until shallots are browned and tender, about 15 minutes. Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer. Remove pan from oven. Add capers and 1 tablespoon reserved brine and stir to blend. Meanwhile, heat large ovenproof skillet over high heat. Drain veal chops and transfer marinade to heavy small saucepan. Add veal to skillet and cook until browned, about 3 minutes per side. Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium. Bring reserved oil-lemon marinade to boil; boil 2 minutes. Place 1 veal chop on each of 4 plates. Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside. Drizzle with oil-lemon marinade. Garnish with arugula and serve.

veal-chops-with-roasted-shallots-arugula-and-soft-polenta-231573

['1 cup olive oil, divided', '1/2 cup fresh lemon juice', '1/4 cup fresh thyme leaves', '1 tablespoon coarse kosher salt', '1 tablespoon ground black pepper', '4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched', '18 small shallots, peeled, halved', '1/4 cup balsamic vinegar', '1 12-ounce package grape tomatoes', '1/3 cup drained capers plus 1 tablespoon caper brine reserved from jar', 'Soft Polenta', '4 cups arugula']

Barely Cooked Salmon with Parmesan Polenta and Mushroom Consommé

['1 pound button mushrooms', '10 cups water', 'Fine sea salt and freshly ground white pepper', '1 pound gyromitre or morel mushrooms (see Note)', '1 tablespoon canola oil', '1 tablespoon chopped shallots', '1 tablespoon chopped garlic', '7 to 8 tablespoons (1 stick) butter', '1 tablespoon chopped flat-leaf parsley', '2 cups milk', '1/3 cup instant polenta', '1/2 cup freshly grated Parmesan', 'One 2 1/2-pound salmon fillet']

Place the button mushrooms in a pan, cover with 8 cups of the water, and bring to a boil. Lower the heat to a simmer and cook for 3 hours. Strain the stock through a fine-mesh strainer, pressing on the mushrooms to release the liquid. You should have at least 2 cups mushroom stock. Season to taste with salt and pepper. Pour into a saucepan and set aside. (The stock can be made in advance and refrigerated for up to 3 days, or frozen for up to a month.) Trim the gyromitre or morel mushrooms, discarding the stems, and halve them. Because these mushrooms can be particularly sandy, soak them in cold water to remove any dirt. Lift out of the water, rinse, and repeat two more times. Heat the canola oil in a large sauté pan over high heat. Add the mushrooms, shallots, and garlic, season with salt and pepper, and sauté until the mushrooms are tender and have given up their liquid, but are not dry, 10 to 15 minutes. Add 3 tablespoons of the butter and the parsley and toss to incorporate. Set the pan aside. Bring the milk, the remaining 2 cups water, and 4 tablespoons of the butter to a boil in a medium saucepan. Lower the heat to a simmer. Whisking constantly, slowly add the polenta, continuing to whisk until the polenta is completely incorporated. Cook for 5 minutes. The polenta will be very thin. Add the Parmesan and stir to incorporate. Set the pan aside. Cut the salmon crosswise into 1-inch slices. Pull the ends of each side together, as if you were closing a book, and secure with a toothpick. In a flameproof shallow casserole large enough to accommodate all the salmon fillets, bring 1/4 inch of generously salted water to a simmer. Season each fillet on both sides with salt and pepper and add to the casserole. Gently poach for 3 to 5 minutes, until the salmon is warm to the touch on top, but still quite rare on top and inside. Meanwhile, gently reheat the mushroom broth, the wild mushrooms, and polenta. If the mushrooms are dry, add another tablespoon of butter and a bit of water to moisten. To serve, spoon a circle of polenta into the center of each plate. Spoon 1/4 cup of the mushroom broth around each polenta circle. Place 2 salmon fillets on each bed of polenta and spoon the mushrooms over the salmon. Serve immediately.

barely-cooked-salmon-with-parmesan-polenta-and-mushroom-consomme-231565

['1 pound button mushrooms', '10 cups water', 'Fine sea salt and freshly ground white pepper', '1 pound gyromitre or morel mushrooms (see Note)', '1 tablespoon canola oil', '1 tablespoon chopped shallots', '1 tablespoon chopped garlic', '7 to 8 tablespoons (1 stick) butter', '1 tablespoon chopped flat-leaf parsley', '2 cups milk', '1/3 cup instant polenta', '1/2 cup freshly grated Parmesan', 'One 2 1/2-pound salmon fillet']

Chile-Rubbed Shrimp with Avocado Corn Cocktail

['16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined', '1 tablespoon ancho chile powder', '1 1/2 teaspoons garlic salt', '1 teaspoon ground coriander', '1 teaspoon dried oregano', '1/2 teaspoon ground cumin', '1/2 teaspoon freshly ground black pepper', '2 tablespoons extra-virgin olive oil', 'Avocado and Corn Salsa']

1. Rinse the shrimp under cold running water, then blot them dry with paper towels. 2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour. 3. Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch. 4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days. Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes. Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side. Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side. Preheat the grill to high; there's no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side. Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.

chile-rubbed-shrimp-with-avocado-corn-cocktail-231540

['16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined', '1 tablespoon ancho chile powder', '1 1/2 teaspoons garlic salt', '1 teaspoon ground coriander', '1 teaspoon dried oregano', '1/2 teaspoon ground cumin', '1/2 teaspoon freshly ground black pepper', '2 tablespoons extra-virgin olive oil', 'Avocado and Corn Salsa']

Filipino-Style London Broil

['2 medium-size lemons', '1 cup soy sauce', '1/2 cup distilled white vinegar', '1/2 cup vegetable oil', '1 medium-size onion, finely chopped', '3 cloves garlic, finely chopped', '3 bay leaves, crumbled', '1 tablespoon coriander seed', '1 teaspoon black pepper', '1 flank steak or piece of sirloin or top or bottom round steak (1 1/2 to 1 3/4 pounds; see Note below)']

1. Rinse the lemons. Cut each in half and squeeze out the juice with a citrus press. Place the lemon juice in a large nonreactive mixing bowl. Cut the rind of 1 lemon into 1/4-inch dice and add it to the juice. Add the soy sauce, vinegar, oil, onion, garlic, bay leaves, coriander seed, and pepper and whisk to mix. Set aside half of the lemon juice mixture to use as a sauce. 2. If using flank steak, score it on both sides in a crosshatch pattern, making shallow cuts on the diagonal no deeper than 1/8 inch and about 1/4 inch apart. This will keep the flank steak from curling as it cooks; you don't have to score sirloin or top or bottom round. 3. Spread half of the remaining lemon juice mixture in the bottom of a nonreactive baking dish just large enough to hold the meat. Place the meat on top and spread the other half of the lemon juice mixture over it. Let the steak marinate for at least 6 hours, ideally overnight. The beef can also be marinated in a resealable plastic bag. 4. When ready to cook, drain the meat, scraping off most of the marinade with a rubber spatula. Cook the beef, following the instructions below for any of the grills, until cooked to taste. To test for doneness, use the poke method; when cooked to medium-rare the meat should be gently yielding. 5. Transfer the meat to a cutting board and let sit for 5 minutes. Cut the meat into broad thin slices, holding a sharp knife blade at a 45-degree angle to the top of the meat. Spoon the reserved sauce over the slices and serve at once. CONTACT GRILL: When cooking on a contact grill, you're best off using a thick cut of steak, like sirloin or round (flank steak will most likely turn out well-done). Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the beef on the hot grill, then close the lid. A thick slab of sirloin or round steak will be cooked to medium-rare after 7 to 10 minutes; flank steak will be cooked to medium after 3 to 5 minutes. GRILL PAN: Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the beef in the hot grill pan. Sirloin or round steak will be cooked to medium-rare after 5 to 8 minutes per side; flank steak will be cooked to medium-rare after 4 to 6 minutes per side. BUILT-IN GRILL: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the beef on the hot grate. Sirloin or round steak will be cooked to medium-rare after 5 to 8 minutes per side; flank steak will be cooked to medium-rare after 4 to 6 minutes per side. FREESTANDING GRILL: Preheat the grill to high; there's no need to oil the grate. Place the beef on the hot grill. Sirloin or round steak will be cooked to medium-rare after 6 to 9 minutes per side; flank steak will be cooked to medium-rare after 5 to 7 minutes per side. FIREPLACE GRILL: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the beef on the hot grate. Sirloin or round steak will be cooked to medium-rare after 5 to 8 minutes per side; flank steak will be cooked to medium-rare after 4 to 6 minutes per side. • Rodolfo Lagua uses a marinade like this one when preparing tri-tips. To do this, start with a tri-tip that's between 2 and 2 1/2 pounds. Make the marinade following the directions in Step 1, then let the meat marinate for 12 to 24 hours. • You can grill the tri-tip in the rotisserie following these steps: Step 1: When ready to cook, place the tri-tip in the rotisserie basket. Place the drip pan in the bottom of the rotisserie. Attach the basket to the rotisserie, then attach the spit to the rotisserie and turn on the motor. If your rotisserie has a temperature control, set it to 400°F. Step 2: Cook the tri-tip until it is darkly browned on the outside and cooked to taste, about 40 minutes for medium-rare. To test for doneness, insert an instant-read meat thermometer through the side of the tri-tip but not so that it touches the spit. The internal temperature should be about 145°F for medium-rare. If your rotisserie has a pause button, after the tri-tip has cooked for 30 minutes, stop the spit so that a flat side of the tri-tip faces the heating element and let the meat brown for 5 minutes. Then, advance the spit a half turn and brown the other side for 5 minutes. If You Have a… CONTACT GRILL: The smaller and thinner the tri-tip, the better the results you'll get on a contact grill (thick pieces of meat tend to burn on the outside before becoming fully cooked in the center). Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Arrange the tri-tip on the hot grill, placing pieces of aluminum foil between the grill plates and the meat; this will slow the burning process. Close the lid. The tri-tip will be cooked to medium-rare after 8 to 10 minutes. BUILT-IN GRILL: Preheat the grill to medium-high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the tri-tip on the hot grate. It will be cooked to medium-rare after 8 to 10 minutes per side. FREESTANDING GRILL: If you like your tri-tip very rare, you can cook it on a freestanding grill. Preheat the grill to high; there's no need to oil the grate. Place the tri-tip on the hot grill, then place a heavy skillet on top of the meat to keep it flat. The tri-tip will be cooked to rare after 10 to 12 minutes per side (it takes forever to get to medium or well done). FIREPLACE GRILL: Tri-tip is great in the fireplace, especially over red oak or post oak. Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a medium-high, 4 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the tri-tip on the hot grate. It will be cooked to medium-rare after 8 to 10 minutes per side.

filipino-style-london-broil-231537

['2 medium-size lemons', '1 cup soy sauce', '1/2 cup distilled white vinegar', '1/2 cup vegetable oil', '1 medium-size onion, finely chopped', '3 cloves garlic, finely chopped', '3 bay leaves, crumbled', '1 tablespoon coriander seed', '1 teaspoon black pepper', '1 flank steak or piece of sirloin or top or bottom round steak (1 1/2 to 1 3/4 pounds; see Note below)']

Caipirinhas

['4 limes', '1/2 cup sugar', 'Ice cubes', '1 1/2 cups cachaça (from a 500-ml bottle)']

Quarter 1 lime lengthwise, then cut each quarter in half crosswise and divide pieces between 2 (6-ounce) glasses. Add 1 tablespoon sugar to each glass, then muddle lime pieces by pounding and pressing with a wooden spoon until sugar is dissolved. Fill each glass with ice and add 3 tablespoons (1 1/2 ounces) cachaça to each, stirring well. Make 6 more cocktails in same manner.

caipirinhas-231517

['4 limes', '1/2 cup sugar', 'Ice cubes', '1 1/2 cups cachaça (from a 500-ml bottle)']

Caramel Coffee Meringues

['1 1/2 cups sugar', '3 tablespoons instant-espresso powder*', '5 large egg whites at room temperature 30 minutes', '1/2 cup water', '1 1/2 cups heavy cream', '8 (5- to 6-ounce) ramekins**']

Put oven rack in lower third of oven and preheat oven to 500°F. Lightly oil ramekins. Stir together 1 cup sugar and 2 tablespoons espresso powder in a small bowl. Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add sugar mixture a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks. Spoon meringue into ramekins, forming gentle swirling peaks in tops. Arrange ramekins on a baking sheet and bake until meringues are slightly puffed and a shade darker, 4 to 5 minutes (meringues will still be very soft). Transfer ramekins to a rack and cool 30 minutes, then chill at least 3 hours. (Meringues will deflate slightly and pull away from sides of ramekins.) Stir together 1/4 cup water and remaining tablespoon espresso powder in a small glass. Bring remaining 1/2 cup sugar and remaining 1/4 cup water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved and washing down any crystals from side of pan with a pastry brush dipped in water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully pour in espresso mixture (liquid will bubble and steam), then stir until well combined (if necessary, stir over low heat until caramel is dissolved). Transfer syrup to a heatproof bowl and cool to room temperature, about 20 minutes. Just before serving, beat cream with cleaned beaters until it just holds soft peaks. Drizzle each meringue with 1 tablespoon syrup and top generously with whipped cream. *Available at specialty foods shops, some supermarkets, and The Baker's Catalogue (800-827-6836; bakerscatalogue.com). **Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-688-4220).

caramel-coffee-meringues-231514

['1 1/2 cups sugar', '3 tablespoons instant-espresso powder*', '5 large egg whites at room temperature 30 minutes', '1/2 cup water', '1 1/2 cups heavy cream', '8 (5- to 6-ounce) ramekins**']

Chocolate Chile Bread Pudding

['1 tablespoon unsalted butter plus additional for greasing ramekin', '1/3 cup heavy cream', '2 ounces fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped', '1 1/2 teaspoons sugar', '1/2 teaspoon vanilla', '1/4 teaspoon cinnamon', '1/8 teaspoon cayenne', '1 large egg, lightly beaten', '3/4 cup cubes (1/2 inch) firm white sandwich bread (from about 2 slices)', 'Accompaniment: vanilla ice cream (optional)', 'an 8-ounce ramekin or a muffin tin with 1-cup muffin cups']

Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 muffin cup. Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes. Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving.

chocolate-chile-bread-pudding-231513

['1 tablespoon unsalted butter plus additional for greasing ramekin', '1/3 cup heavy cream', '2 ounces fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped', '1 1/2 teaspoons sugar', '1/2 teaspoon vanilla', '1/4 teaspoon cinnamon', '1/8 teaspoon cayenne', '1 large egg, lightly beaten', '3/4 cup cubes (1/2 inch) firm white sandwich bread (from about 2 slices)', 'Accompaniment: vanilla ice cream (optional)', 'an 8-ounce ramekin or a muffin tin with 1-cup muffin cups']

Sauteed Bananas with Cardamom Praline Sauce

['1/2 stick (1/4 cup) unsalted butter', '4 bananas, halved lengthwise, then crosswise', '1/4 cup packed light brown sugar', '1/2 cup heavy cream', 'Pinch of ground cardamom', '3/4 teaspoon fresh lime juice', 'Accompaniment: vanilla ice cream']

Heat 1 tablespoon butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of bananas, cut sides down first, turning over once, until golden, 1 1/2 to 2 minutes total. Transfer with a slotted spatula to 2 dessert bowls. Heat 1 tablespoon butter and sauté remaining bananas in same manner, transferring to 2 more bowls. Melt remaining 2 tablespoons butter in skillet over moderate heat, then add brown sugar, cream, cardamom, and a pinch of salt and simmer, stirring occasionally, until sauce is slightly thickened, about 2 minutes. Remove from heat and stir in lime juice. Spoon sauce over bananas and ice cream.

sauteed-bananas-with-cardamom-praline-sauce-231512

['1/2 stick (1/4 cup) unsalted butter', '4 bananas, halved lengthwise, then crosswise', '1/4 cup packed light brown sugar', '1/2 cup heavy cream', 'Pinch of ground cardamom', '3/4 teaspoon fresh lime juice', 'Accompaniment: vanilla ice cream']

Swiss Chard with Raisins and Pine Nuts

['1 1/2 pounds Swiss chard (preferably rainbow or red; from 2 bunches)', '1/2 cup pine nuts (2 1/2 ounces)', '1/4 cup olive oil', '1 medium onion, finely chopped', '1/4 cup golden raisins, finely chopped', '1 cup water']

Tear chard leaves from stems, then coarsely chop stems and leaves separately. Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt. Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper. Serve sprinkled with nuts.

swiss-chard-with-raisins-and-pine-nuts-231509

['1 1/2 pounds Swiss chard (preferably rainbow or red; from 2 bunches)', '1/2 cup pine nuts (2 1/2 ounces)', '1/4 cup olive oil', '1 medium onion, finely chopped', '1/4 cup golden raisins, finely chopped', '1 cup water']

Browned Onion Kugels

['6 ounces medium egg noodles (1 3/4 cups)', '1 stick (1/2 cup) unsalted butter', '3 cups chopped onions (2 large)', '1 1/4 cups sour cream', '1 1/4 cups small-curd cottage cheese (10 ounces)', '1 tablespoon poppy seeds', '4 large eggs', '1 teaspoon salt', '1/4 teaspoon black pepper', 'a muffin tin with 12 (1/2-cup) muffin cups']

Put oven rack in middle position and preheat oven to 425°F. Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well. Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well. Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

browned-onion-kugels-231507

['6 ounces medium egg noodles (1 3/4 cups)', '1 stick (1/2 cup) unsalted butter', '3 cups chopped onions (2 large)', '1 1/4 cups sour cream', '1 1/4 cups small-curd cottage cheese (10 ounces)', '1 tablespoon poppy seeds', '4 large eggs', '1 teaspoon salt', '1/4 teaspoon black pepper', 'a muffin tin with 12 (1/2-cup) muffin cups']

Tagliatelle with Chestnuts, Pancetta, and Sage

['3 ounces pancetta (Italian unsmoked cured bacon), chopped (scant 1 cup)', '1 tablespoon extra-virgin olive oil', '1 small onion, finely chopped', '4 garlic cloves, minced', '2 tablespoons finely chopped fresh sage', '8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled (1 1/2 cups)', '8 ounces dried flat egg pasta such as tagliatelle or fettuccine', '2 ounces finely grated Parmigiano-Reggiano (1 cup)', '2 tablespoons unsalted butter', '1 tablespoon finely chopped fresh flat-leaf parsley']

Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat. Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet. Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.

tagliatelle-with-chestnuts-pancetta-and-sage-231504

['3 ounces pancetta (Italian unsmoked cured bacon), chopped (scant 1 cup)', '1 tablespoon extra-virgin olive oil', '1 small onion, finely chopped', '4 garlic cloves, minced', '2 tablespoons finely chopped fresh sage', '8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled (1 1/2 cups)', '8 ounces dried flat egg pasta such as tagliatelle or fettuccine', '2 ounces finely grated Parmigiano-Reggiano (1 cup)', '2 tablespoons unsalted butter', '1 tablespoon finely chopped fresh flat-leaf parsley']

Taiwanese Beef Noodle Soup

['5 cups water', '1 cup soy sauce', '1 cup Chinese rice wine or medium-dry Sherry', '1/4 cup packed light brown sugar', '1 (1-inch) cube peeled fresh ginger, smashed', '1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped', '3 garlic cloves, smashed', '10 fresh cilantro stems plus 1/2 cup loosely packed fresh cilantro sprigs', '2 (2-inch-long) pieces Asian dried tangerine peel*', '4 whole star anise', '1/4 teaspoon dried hot red pepper flakes', '2 1/2 pounds meaty beef short ribs', '1 3/4 cups reduced-sodium chicken broth (14 ounces)', '10 ounces dried Chinese wheat noodles* or linguine', '1 cup fresh mung bean sprouts', '4 tablespoons Chinese pickled mustard greens**', '1 (4-inch-long) fresh red chile (optional), thinly sliced', 'cheesecloth']

Bring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes. Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours. Let meat stand in cooking liquid, uncovered, 1 hour. Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices. 3Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken broth and meat and reheat soup over moderately low heat. Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes (14 to 15 minutes for linguine). Drain noodles well in a colander and divide among 4 large soup bowls. Ladle broth over noodles and top with meat, scallion greens, bean sprouts, pickled mustard greens, cilantro sprigs, and red chile (if using). *Available at some Asian markets. **Available at some Asian markets and Uwajimaya (800-889-1928).

taiwanese-beef-noodle-soup-231502

['5 cups water', '1 cup soy sauce', '1 cup Chinese rice wine or medium-dry Sherry', '1/4 cup packed light brown sugar', '1 (1-inch) cube peeled fresh ginger, smashed', '1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped', '3 garlic cloves, smashed', '10 fresh cilantro stems plus 1/2 cup loosely packed fresh cilantro sprigs', '2 (2-inch-long) pieces Asian dried tangerine peel*', '4 whole star anise', '1/4 teaspoon dried hot red pepper flakes', '2 1/2 pounds meaty beef short ribs', '1 3/4 cups reduced-sodium chicken broth (14 ounces)', '10 ounces dried Chinese wheat noodles* or linguine', '1 cup fresh mung bean sprouts', '4 tablespoons Chinese pickled mustard greens**', '1 (4-inch-long) fresh red chile (optional), thinly sliced', 'cheesecloth']

Macaroni with Cream and Cheese

['3/4 pound fresh poblano chiles (about 4)', '1/2 large white onion, cut lengthwise into 1/4-inch-wide strips (1 3/4 cups)', '1/2 teaspoon salt', '2 tablespoons unsalted butter', '1/2 fresh serrano chile, minced (1 teaspoon), including seeds', '2 large garlic cloves, minced', '1/2 teaspoon dried oregano (preferably Mexican), crumbled', '6 oounces dried cavatappi or penne', '2/3 cup crema or crème fraîche', '4 ounces queso fresco or mild feta, crumbled (1 cup)']

Lay poblanos on their sides on racks of gas burners, then turn flames on moderately high. Roast poblanos, turning occasionally with tongs, until skins are blistered and charred, 4 to 6 minutes. (Alternatively, broil poblanos on a broiler pan about 2 inches from heat, turning occasionally with tongs, 8 to 10 minutes.) Transfer poblanos immediately to a large bowl and cover. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut poblanos into 1/4-inch-thick strips. Cook onion with salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, 10 to 12 minutes. Add poblanos, serrano, garlic, and oregano and cook, stirring, until fragrant, about 1 minute. Remove from heat. While onion is browning, cook pasta in a large pot of boiling salted water until tender, 14 to 15 minutes. Reserve 1/4 cup pasta-cooking water, then drain pasta in a colander. Add pasta to chile mixture along with crema and reserved cooking water. Increase heat to high and cook, tossing, until pasta is well coated, about 1 minute. Stir in cheese.

macaroni-with-cream-and-cheese-231498

['3/4 pound fresh poblano chiles (about 4)', '1/2 large white onion, cut lengthwise into 1/4-inch-wide strips (1 3/4 cups)', '1/2 teaspoon salt', '2 tablespoons unsalted butter', '1/2 fresh serrano chile, minced (1 teaspoon), including seeds', '2 large garlic cloves, minced', '1/2 teaspoon dried oregano (preferably Mexican), crumbled', '6 oounces dried cavatappi or penne', '2/3 cup crema or crème fraîche', '4 ounces queso fresco or mild feta', 'crumbled (1 cup)']

Wild Mushroom Lasagne

['3 tablespoons unsalted butter', '2 1/2 tablespoons all-purpose flour', '3 cups whole milk, heated', '1 garlic clove, smashed', '3/4 teaspoon salt', '1/8 teaspoon black pepper', '2 cups boiling-hot water', '1 ounce dried porcini mushrooms (1 cup)', '1 cup chopped onion (1 medium)', '2 tablespoons extra-virgin olive oil', '2 (14- to 15-ounce) cans diced tomatoes in juice', 'Pinch of sugar', '2 tablespoons chopped fresh basil', '1/2 teaspoon salt', '12 long ruffle-edged dried lasagne noodles (not no-boil)', '5 ounces finely grated Parmigiano-Reggiano (1 3/4 cups)']

Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper. Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid. Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil. Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water. Put oven rack in middle position and preheat oven to 425°F. Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese. Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.

wild-mushroom-lasagne-231497

['3 tablespoons unsalted butter', '2 1/2 tablespoons all-purpose flour', '3 cups whole milk, heated', '1 garlic clove, smashed', '3/4 teaspoon salt', '1/8 teaspoon black pepper', '2 cups boiling-hot water', '1 ounce dried porcini mushrooms (1 cup)', '1 cup chopped onion (1 medium)', '2 tablespoons extra-virgin olive oil', '2 (14- to 15-ounce) cans diced tomatoes in juice', 'Pinch of sugar', '2 tablespoons chopped fresh basil', '1/2 teaspoon salt', '12 long ruffle-edged dried lasagne noodles (not no-boil)', '5 ounces finely grated Parmigiano-Reggiano (1 3/4 cups)']

Lamb and Polenta "Lasagne"

['2 (14- to 15-ounce) cans stewed tomatoes', '1/2 plus 1/8 teaspoon ground allspice', '1 pound ground lamb (not lean)', '1 pound ready-made plain polenta (in a plastic-wrapped roll)', '1/2 pound whole-milk mozzarella, coarsely grated (about 1 cup)']

Put oven rack in middle position and preheat oven to 400°F. Drain 1 can tomatoes, reserving juice, then roughly break up tomatoes into 1/2-inch pieces with a spoon if necessary. Purée second can of tomatoes, including juice, with reserved juice (from other can), 1/4 teaspoon salt, and 1/8 teaspoon allspice in a blender until smooth. Transfer tomato sauce to a 2-quart heavy saucepan and boil, uncovered, stirring occasionally, until reduced to about 1/2 cup, about 20 minutes. Remove from heat. Heat a dry 12-inch heavy skillet over moderate heat until hot, then brown lamb with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/2 teaspoon allspice, stirring and breaking up lumps (but leaving meat slightly chunky), about 5 minutes. Add drained tomatoes and cook, stirring occasionally, until juices are absorbed, about 1 minute. Cut polenta into 1/4-inch-thick slices with a sharp knife and cover bottom of a 9-inch ceramic or glass pie plate with half of polenta slices (overlapping slightly). Scatter half of lamb mixture over polenta, then top with half of mozzarella, then remaining polenta. Scatter remaining lamb on top and spread tomato sauce over meat, then top with remaining mozzarella. Bake, uncovered, until bubbling and beginning to brown, about 20 minutes. Let stand, loosely covered with foil, 15 minutes before serving.

lamb-and-polenta-lasagne-231496

['2 (14- to 15-ounce) cans stewed tomatoes', '1/2 plus 1/8 teaspoon ground allspice', '1 pound ground lamb (not lean)', '1 pound ready-made plain polenta (in a plastic-wrapped roll)', '1/2 pound whole-milk mozzarella', 'coarsely grated (about 1 cup)']

Roasted Racks of Lamb with Malagueta Pepper and Farofa Crust

['1/2 stick (1/4 cup) unsalted butter', '3/4 cup farinha de mandioca* (manioc flour; not toasted)', '1 1/2 cups chopped onion', '5 garlic cloves', '7 bottled red malagueta peppers**', '1 teaspoon sugar', '1 teaspoon cider vinegar', '1 tablespoon plus 1/2 teaspoon salt', '3 tablespoons olive oil', '3 (1 1/2-pound) frenched racks of lamb (8 ribs each), trimmed of all but a thin layer of fat', '3 tablespoons finely chopped fresh flat-leaf parsley', '*A coarse, granular meal made from grated cassava root, farinha de mandioca is available at some Latino markets and Sendexnet (866-736-3396; sendexnet.com).', '**Fresh malaguetas are difficult to find in the U.S.; instead, look for them bottled in vinegar or in the clear, strong brandy called cachaça, available at some Latino markets and Sendexnet (866-736-3396; sendexnet.com).', 'an instant-read thermometer']

Put oven rack in middle position and preheat oven to 400°F. Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook flour, stirring, until golden brown, 3 to 4 minutes. Transfer to a small bowl. Purée onion, garlic, peppers, sugar, vinegar, and 1/2 teaspoon salt in a blender until smooth, adding 1 to 2 tablespoons water if needed to facilitate puréeing. Heat 2 tablespoons oil in a large nonstick skillet over moderate heat until hot but not smoking, then cook purée, stirring, until thickened, 3 to 4 minutes. (Don't worry if mixture turns blue-green; this sometimes results from the interaction of vinegar and immature garlic.) Reserve 5 tablespoons purée in a small bowl (for coating lamb) and transfer remainder to another small bowl (to be served on the side with lamb). Sprinkle lamb with remaining tablespoon salt. Heat remaining tablespoon oil in cleaned 10-inch skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning over once, about 4 minutes per rack. Transfer racks to a large roasting pan, arranging with bones curving downward. Spread 1 1/2 tablespoons malagueta purée over meaty part of each rack of lamb, excluding ends. Stir parsley into farofa mixture, then pat mixture onto lamb (over purée) to coat, pressing gently to adhere. Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 125°F (for medium-rare), 20 to 25 minutes. Transfer to a cutting board and let racks stand 15 minutes (internal temperature will rise to about 130°F). Cut each rack into chops and serve remaining purée on the side.

roasted-racks-of-lamb-with-malagueta-pepper-and-farofa-crust-231495

['1/2 stick (1/4 cup) unsalted butter', '3/4 cup farinha de mandioca* (manioc flour; not toasted)', '1 1/2 cups chopped onion', '5 garlic cloves', '7 bottled red malagueta peppers**', '1 teaspoon sugar', '1 teaspoon cider vinegar', '1 tablespoon plus 1/2 teaspoon salt', '3 tablespoons olive oil', '3 (1 1/2-pound) frenched racks of lamb (8 ribs each), trimmed of all but a thin layer of fat', '3 tablespoons finely chopped fresh flat-leaf parsley', '*A coarse, granular meal made from grated cassava root, farinha de mandioca is available at some Latino markets and Sendexnet (866-736-3396; sendexnet.com).', '**Fresh malaguetas are difficult to find in the U.S.; instead, look for them bottled in vinegar or in the clear, strong brandy called cachaça, available at some Latino markets and Sendexnet (866-736-3396; sendexnet.com).', 'an instant-read thermometer']

Grilled Fontina with Artichokes and Mushrooms

['2 tablespoons olive oil', '1/2 pound mushrooms, thinly sliced', '1 (6-ounce) jar marinated artichoke hearts, drained and sliced', '8 (5- to 6-inch) slices country-style bread', '1/2 pound Fontina, thinly sliced']

Heat 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, then sauté mushrooms, stirring occasionally, until tender and starting to brown, about 4 minutes. Add artichoke hearts and cook, stirring occasionally, 2 minutes. Season with salt and pepper. Brush 1 side of bread slices with remaining tablespoon olive oil. Turn over 4 slices, then divide mushroom mixture and cheese among them. Top with remaining slices, oiled sides up. Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total.

grilled-fontina-with-artichokes-and-mushrooms-231493

['2 tablespoons olive oil', '1/2 pound mushrooms, thinly sliced', '1 (6-ounce) jar marinated artichoke hearts, drained and sliced', '8 (5- to 6-inch) slices country-style bread', '1/2 pound Fontina', 'thinly sliced']

Cheese Fondue

['1 garlic clove, halved crosswise', '1 1/2 cups dry white wine', '1 tablespoon cornstarch', '2 teaspoons kirsch (optional)', '1/2 pound Emmental cheese, coarsely grated (2 cups)', '1/2 pound Gruyère, coarsely grated (2 cups)']

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat. Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame. •Cubes of French bread •Cubes of apple and pear •Roasted potatoes •Julienned raw red bell pepper •Blanched broccoli florets •Dry white wine such as dry Riesling or Sancerre •German lager or Saison-style ale •Farmhouse cider •Fino Sherry

cheese-fondue-231492

['1 garlic clove, halved crosswise', '1 1/2 cups dry white wine', '1 tablespoon cornstarch', '2 teaspoons kirsch (optional)', '1/2 pound Emmental cheese, coarsely grated (2 cups)', '1/2 pound Gruyère', 'coarsely grated (2 cups)']

Fideos with Mussels

['6 tablespoons extra-virgin olive oil', '10 ounces fideos', '1 1/3 cups chopped onion (1 large)', '2 teaspoons minced garlic', '2 (14- to 15-ounce) cans diced tomatoes in juice', '1 teaspoon salt', 'Pinch of sugar', '1/2 cup finely chopped Spanish chorizo (cured spiced pork sausage; 2 oz)', '1 Turkish or 1/2 California bay leaf', '1 cup dry white wine', '5 cups white fish stock', '3 pounds mussels (preferably cultivated), scrubbed and beards removed', '2 tablespoons chopped fresh flat-leaf parsley']

Heat 1/4 cup oil in a wide 6-quart heavy pot over moderately low heat until hot but not smoking, then add fideos and cook, stirring frequently and turning over, until golden brown (nests will break up), 10 to 15 minutes. Transfer pasta with a slotted spoon to a bowl. Add 2/3 cup onion and 1 teaspoon garlic to oil remaining in pot and cook, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, 1/2 teaspoon salt, and sugar. Increase heat to moderately high and simmer, stirring frequently, until tomatoes have broken down into a very thick paste, about 25 minutes. While sofrito simmers, cook chorizo, bay leaf, and remaining 2/3 cup onion and 1 teaspoon garlic in remaining 2 tablespoons oil in an 8-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 4 to 5 minutes. Add wine and bring to a boil, then boil 5 minutes. Add stock and remaining 1/2 teaspoon salt and return to a boil, then add mussels. Cook, tightly covered, over moderate heat, until mussels open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.) Transfer mussels with a slotted spoon to a bowl. Discard bay leaf. Add mussel-cooking liquid and browned fideos to sofrito and boil, uncovered, stirring frequently, until pasta is tender and has absorbed most of liquid, 12 to 15 minutes. Add mussels and 1 tablespoon parsley and cook, tossing, until mussels are heated through, 1 to 2 minutes. Serve sprinkled with remaining tablespoon parsley. *Available at some supermarkets and tienda.com (888-472-1022).

fideos-with-mussels-231491

['6 tablespoons extra-virgin olive oil', '10 ounces fideos', '1 1/3 cups chopped onion (1 large)', '2 teaspoons minced garlic', '2 (14- to 15-ounce) cans diced tomatoes in juice', '1 teaspoon salt', 'Pinch of sugar', '1/2 cup finely chopped Spanish chorizo (cured spiced pork sausage; 2 oz)', '1 Turkish or 1/2 California bay leaf', '1 cup dry white wine', '5 cups white fish stock', '3 pounds mussels (preferably cultivated), scrubbed and beards removed', '2 tablespoons chopped fresh flat-leaf parsley']

Confit Duck Leg Pozole

['1 confit duck leg*', '1 dried ancho chile,** stemmed, seeded, and ribs discarded', '1/3 cup chopped white onion', '1/2 garlic clove', '1 1/2 cups water', '1/2 teaspoon dried oregano, crumbled', '1/4 teaspoon honey', '1/8 teaspoon ground cumin', '1/4 teaspoon salt, or to taste', '1/2 cup rinsed drained canned white hominy (pozole)', '1 teaspoon finely chopped fresh cilantro', 'Accompaniments: fresh cilantro leaves; chopped plum tomato; finely chopped white onion; tortilla chips']

Remove skin from duck leg and cut skin into 1/4-inch pieces. Cook skin in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring occasionally, until fat is rendered and skin is golden brown, 8 to 12 minutes. Transfer duck skin with a slotted spoon to paper towels to drain and season with salt. Pour off and discard fat from saucepan (or reserve for another use), then wipe pan clean and set aside. While skin cooks, remove duck meat from bones, reserving bones, and finely shred. Toast chile in dry saucepan over moderate heat, turning with tongs, until fragrant and pliable, about 2 minutes, then transfer to a bowl. Cover chile with boiling-hot water and soak until softened, about 20 minutes. Drain chile and transfer to a blender. While chile soaks, add onion and garlic to dry saucepan and cook over moderate heat, stirring occasionally, until browned, 2 to 3 minutes. Add water, oregano, honey, cumin, and reserved bones and simmer, uncovered, 20 minutes. Discard bones. Blend broth mixture with softened chile and 1/4 teaspoon salt in blender until very smooth (use caution when blending hot liquids). Transfer purée to saucepan. Add hominy and shredded duck meat and simmer, covered, 10 minutes. Stir in cilantro and salt to taste, then serve topped with duck skin. *Available at butcher shops, some supermarkets, and D'Artagnan (800-327-8246). **Available at Latino markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).

confit-duck-leg-pozole-231490

['1 confit duck leg*', '1 dried ancho chile,** stemmed, seeded, and ribs discarded', '1/3 cup chopped white onion', '1/2 garlic clove', '1 1/2 cups water', '1/2 teaspoon dried oregano, crumbled', '1/4 teaspoon honey', '1/8 teaspoon ground cumin', '1/4 teaspoon salt, or to taste', '1/2 cup rinsed drained canned white hominy (pozole)', '1 teaspoon finely chopped fresh cilantro', 'Accompaniments: fresh cilantro leaves; chopped plum tomato; finely chopped white onion; tortilla chips']

Chicken Drumsticks with Muhammara Sauce

['3 tablespoons walnuts', '12 chicken drumsticks (3 pounds total)', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/2 cup extra-virgin olive oil', '1/2 cup drained bottled roasted red peppers (from a 7-ounce jar)', '1/3 cup fine fresh bread crumbs (from 1 slice firm white sandwich bread)', '1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt', '1 teaspoon pomegranate molasses or 2 teaspoons fresh lemon juice', '1/2 teaspoon ground cumin', '1/8 teaspoon cayenne']

Put oven rack in lower third of oven and preheat oven to 475°F. While oven is preheating, toast nuts on a baking sheet in oven until golden, 3 to 4 minutes. Pat chicken dry, then put in a large shallow heavy baking pan (1 inch deep) without crowding and rub with salt, pepper, and 2 tablespoons oil. Bake, without turning, until golden brown and cooked through, 30 to 35 minutes. While chicken bakes, blend together bell peppers, bread crumbs, walnuts, garlic paste, pomegranate molasses, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute. With motor running, gradually add remaining 6 tablespoons oil and blend until combined well. Season sauce with salt and drizzle over baked chicken.

chicken-drumsticks-with-muhammara-sauce-231489

['3 tablespoons walnuts', '12 chicken drumsticks (3 pounds total)', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/2 cup extra-virgin olive oil', '1/2 cup drained bottled roasted red peppers (from a 7-ounce jar)', '1/3 cup fine fresh bread crumbs (from 1 slice firm white sandwich bread)', '1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt', '1 teaspoon pomegranate molasses or 2 teaspoons fresh lemon juice', '1/2 teaspoon ground cumin', '1/8 teaspoon cayenne']

Grilled Cheddar and Bacon with Mango Chutney

['8 (1/4-inch-thick) slices whole-grain bread', '1 1/2 tablespoons unsalted butter, softened', '4 teaspoons mango chutney', '6 ounces thinly sliced Cheddar (preferably Colby or Longhorn)', '8 cooked bacon slices, halved crosswise']

Spread 1 side of each bread slice with butter. Turn over 4 slices and spread with chutney, then divide cheese and bacon among them. Top with remaining bread slices, buttered sides up. Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, 2 at a time, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total per batch.

grilled-cheddar-and-bacon-with-mango-chutney-231488

['8 (1/4-inch-thick) slices whole-grain bread', '1 1/2 tablespoons unsalted butter, softened', '4 teaspoons mango chutney', '6 ounces thinly sliced Cheddar (preferably Colby or Longhorn)', '8 cooked bacon slices', 'halved crosswise']

Fried Sauerkraut Cakes with Kielbasa

['1 (1-pound) package sauerkraut (not canned), rinsed and drained well (2 3/4 cups)', '2 large eggs, lightly beaten', '1/3 cup all-purpose flour', '1/2 cup chopped scallion greens', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '1/2 to 3/4 cup vegetable oil', '1 pound smoked beef and pork kielbasa, cut crosswise into 1/2-inch slices', 'Accompaniment: warm applesauce']

Preheat oven to 250°F. Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined. Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture. Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.

fried-sauerkraut-cakes-with-kielbasa-231486

['1 (1-pound) package sauerkraut (not canned), rinsed and drained well (2 3/4 cups)', '2 large eggs, lightly beaten', '1/3 cup all-purpose flour', '1/2 cup chopped scallion greens', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '1/2 to 3/4 cup vegetable oil', '1 pound smoked beef and pork kielbasa, cut crosswise into 1/2-inch slices', 'Accompaniment: warm applesauce']

Calabaza, Corn, and Coconut Soup

['2 tablespoons olive oil', '1 medium onion, coarsely chopped', '1/4 cup finely chopped fresh cilantro stems', '2 garlic cloves, coarsely chopped', '1 (2 1/4-pound) piece calabaza squash or 1 (2 1/2-pound) whole kabocha squash, peeled, seeded, and cut into 1/2-inch pieces (6 cups)', '4 cups water', '1 1/4 cups well-stirred canned unsweetened coconut milk (12 ounces)', '3 ears of corn (fresh or thawed frozen), kernels cut off and reserved for relish (below) and cobs halved crosswise', '2 teaspoons salt', '1/4 teaspoon cayenne', '4 1/2 teaspoons fresh lime juice', '1/4 teaspoon salt', 'Pinch of sugar', '2 tablespoons olive oil', '2 cups corn kernels (see above)', '2 tablespoons coarsely chopped fresh cilantro', '1 tablespoon finely chopped shallot']

Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes. Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined. Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat. Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure. Divide soup among bowls and gently stir 1/4 cup corn relish into each.

calabaza-corn-and-coconut-soup-231483

['2 tablespoons olive oil', '1 medium onion, coarsely chopped', '1/4 cup finely chopped fresh cilantro stems', '2 garlic cloves, coarsely chopped', '1 (2 1/4-pound) piece calabaza squash or 1 (2 1/2-pound) whole kabocha squash, peeled, seeded, and cut into 1/2-inch pieces (6 cups)', '4 cups water', '1 1/4 cups well-stirred canned unsweetened coconut milk (12 ounces)', '3 ears of corn (fresh or thawed frozen), kernels cut off and reserved for relish (below) and cobs halved crosswise', '2 teaspoons salt', '1/4 teaspoon cayenne', '4 1/2 teaspoons fresh lime juice', '1/4 teaspoon salt', 'Pinch of sugar', '2 tablespoons olive oil', '2 cups corn kernels (see above)', '2 tablespoons coarsely chopped fresh cilantro', '1 tablespoon finely chopped shallot']

Fennel and Endive Salad with Orange Vinaigrette

['1 navel orange', '1 1/2 tablespoons white-wine vinegar', '1/4 teaspoon salt, or to taste', '1/4 teaspoon black pepper', '3 tablespoons olive oil', '2 medium fennel bulbs (sometimes called anise; 2 pounds total), stalks discarded', '2 Belgian endives, trimmed', 'a Japanese Benriner* or other adjustable-blade slicer']

Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice into a large bowl. Whisk in zest, vinegar, salt, pepper, and oil until combined well. Cut fennel bulbs lengthwise into very thin slices with slicer. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Add endive and fennel to vinaigrette and toss to combine. Chill, covered, 15 minutes to allow flavors to develop. *Available at cookware shops and Uwajimaya (800-889-1928).

fennel-and-endive-salad-with-orange-vinaigrette-231479

['1 navel orange', '1 1/2 tablespoons white-wine vinegar', '1/4 teaspoon salt, or to taste', '1/4 teaspoon black pepper', '3 tablespoons olive oil', '2 medium fennel bulbs (sometimes called anise; 2 pounds total), stalks discarded', '2 Belgian endives, trimmed', 'a Japanese Benriner* or other adjustable-blade slicer']

Mushroom Sauté

['1 stick (1/2 cup) unsalted butter', '1 1/2 pounds tightly closed firm white mushrooms (about 1 1/2 inches in diameter and uniform in size), stems trimmed flush with base of caps', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '2 tablespoons fresh lemon juice', '6 (1/2-inch-thick) slices firm white sandwich bread, crusts discarded and slices halved diagonally', '2 tablespoons finely chopped fresh parsley']

Soak mushrooms in bowl of water and some lemon juice for 5 minutes. Hold paring knife by back of blade, not handle. Orient the knifepoint to center of mushroom cap. Pivot blade into cap on bias. Rock mushroom toward you and knife away from you in a smooth, easy motion, beveling out a strip. Repeat with remaining mushrooms. Preheat broiler. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook mushrooms, cap sides down, with 1/4 teaspoon salt and 1/8 teaspoon pepper, until golden brown, about 2 minutes. Turn mushrooms over with tongs and sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then cook until mushrooms are tender, about 2 minutes more. Sprinkle with lemon juice. While mushrooms are cooking, arrange bread triangles in a shallow baking pan. Broil 5 to 6 inches from heat, turning over once, until lightly toasted, about 2 minutes total (watch carefully). Put 3 toasts on each of 4 plates, then divide mushrooms among them with a slotted spoon. Drizzle pan juices over mushrooms and sprinkle with parsley.

mushroom-saute-231478

['1 stick (1/2 cup) unsalted butter', '1 1/2 pounds tightly closed firm white mushrooms (about 1 1/2 inches in diameter and uniform in size), stems trimmed flush with base of caps', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '2 tablespoons fresh lemon juice', '6 (1/2-inch-thick) slices firm white sandwich bread, crusts discarded and slices halved diagonally', '2 tablespoons finely chopped fresh parsley']

Shrimp and Black-Eyed Pea "Croquettes"

['2/3 cup dried black-eyed peas (1/4 pound), picked over', '1 medium onion, chopped', '1/2 cup loosely packed fresh cilantro leaves', '3 drained bottled red malagueta peppers*', '1 1/4 teaspoons salt', '24 medium shrimp in shell (3/4 pound), peeled, leaving tail and first segment of shell intact, and deveined', '2 large eggs, lightly beaten', '1 1/2 cups panko** (Japanese bread crumbs) or plain coarse dry bread crumbs', 'About 6 cups vegetable oil (48 fluid ounces)', 'Accompaniment: lime wedges', 'a deep-fat thermometer']

Soak peas in water to cover by 2 inches at least 8 hours and up to 12. Drain in a colander. Put oven rack in middle position and preheat oven to 250°F. Line a baking sheet with wax paper. Pulse peas, onion, cilantro, peppers, and 1 teaspoon salt in a food processor until finely chopped, then transfer to a bowl. Toss shrimp with remaining 1/4 teaspoon salt. Press a scant tablespoon pea mixture around each shrimp, encasing shrimp in a thin even layer but leaving tail (and shell) exposed, then transfer to baking sheet. Put eggs and panko in 2 separate shallow bowls. Holding 1 shrimp by the tail, dip coated portion of shrimp first into egg, letting excess drip off, and then into crumbs, returning shrimp to baking sheet. Coat remaining shrimp in same manner. Line another baking sheet with paper towels. Heat 1 1/4 inches oil in a 5- to 6-quart heavy pot (9 to 10 inches in diameter) until it registers 350°F on thermometer. Fry croquettes in 4 batches, turning over once or twice, until deep golden, 2 to 3 minutes per batch, transferring with a slotted spoon to paper-towel-lined baking sheet. Keep fried croquettes warm in oven while frying remainder, returning oil to 350°F between batches. Serve croquettes immediately. *Available at Latino markets and Sendexnet (866-736-3396; sendexnet.com). **Available at Asian markets, some supermarkets, and Uwajimaya (800-889-1928).

shrimp-and-black-eyed-pea-croquettes-231477

['2/3 cup dried black-eyed peas (1/4 pound), picked over', '1 medium onion, chopped', '1/2 cup loosely packed fresh cilantro leaves', '3 drained bottled red malagueta peppers*', '1 1/4 teaspoons salt', '24 medium shrimp in shell (3/4 pound), peeled, leaving tail and first segment of shell intact, and deveined', '2 large eggs, lightly beaten', '1 1/2 cups panko** (Japanese bread crumbs) or plain coarse dry bread crumbs', 'About 6 cups vegetable oil (48 fluid ounces)', 'Accompaniment: lime wedges', 'a deep-fat thermometer']

Pimm's Cup

['4 lemon slices', '4 apple slices', '4 orange slices', '4 cucumber slices', "3 cups Pimm's No. 1 Cup, available at liquor stores", '2 cups lemonade soda', '4 fresh mint sprigs', 'Ice cubes']

Fill four 8- to 10-ounce highball glasses with ice cubes. Divide the fruit slices among the glasses. Pour 1/2 cup of lemonade and 3 tablespoons of Pimm's into each glass. Garnish with the mint and serve.

pimms-cup-101455

['4 lemon slices', '4 apple slices', '4 orange slices', '4 cucumber slices', '"3 cups Pimms No. 1 Cup, available at liquor stores", 2 cups lemonade soda', '4 fresh mint sprigs', 'Ice cubes']

Raspberries with Saba Sabayon

['4 large egg yolks', '1/4 cup powdered sugar', '4 tablespoons saba*', '2 tablespoons water', '1/2 cup chilled whipping cream', '12 ounces fresh raspberries']

Whisk egg yolks, sugar, saba, and 2 tablespoons water to blend in top of double boiler over barely simmering water (do not allow upper pot to touch water); whisk constantly until mixture thickens and thermometer registers 160°F, about 4 minutes. Place top of double boiler over large bowl filled with ice; continue whisking until mixture cools, about 3 minutes. Whip cream in small bowl until soft peaks form; fold into saba mixture. Cover sabayon with plastic wrap and refrigerate until cold, at least 1 hour and up to 4 hours. Divide raspberries among dessert coupes. Spoon sabayon over and serve. *A lightly sweet, unfermented syrup made primarily from the must of Trebbiano grapes. Available at specialty foods stores and Surfas (310-559-4770; surfasonline.com) and Zingerman's (888-636-8162; zingermans.com).

raspberries-with-saba-sabayon-231447

['4 large egg yolks', '1/4 cup powdered sugar', '4 tablespoons saba*', '2 tablespoons water', '1/2 cup chilled whipping cream', '12 ounces fresh raspberries']

Deconstructed Black Forest Cake

['1 cup (2 sticks) unsalted butter, room temperature', '1 1/2 cups (packed) golden brown sugar', '2 large eggs', '6 tablespoons unsweetened cocoa powder', '1 1/2 teaspoons baking soda', '1 teaspoon vanilla extract', '1/4 teaspoon salt', '1 1/2 cups sifted cake flour', '2/3 cup sour cream', '3/4 cup hot coffee', '2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '2 cups heavy whipping cream', 'Pinch of salt', '3 large egg yolks', '1/4 cup sugar', '4 cups frozen (unthawed) pitted cherries (about 1 pound)', '2/3 cup plus 1 teaspoon sugar', '2/3 cup dry red wine', 'Unsweetened cocoa powder', '1 cup chilled whipping cream', 'Chilled kirsch (clear cherry brandy)']

Preheat oven to 350°F. Butter 14x10x1-inch rimmed baking sheet. Line sheet with parchment; butter paper. Using electric mixer, beat butter in large bowl until smooth. Add sugar and eggs; beat until light and fluffy, about 3 minutes. Mix in next 4 ingredients. Beat in flour alternately with sour cream in 2 additions each. Gradually add hot coffee; mix until smooth (batter will be thin). Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead.) Preheat oven to 325°F. Place chocolate in bowl. Bring cream and salt just to boil in medium saucepan. Pour over chocolate; whisk until melted. Whisk yolks and sugar in bowl to blend; whisk in hot chocolate mixture. Transfer mixture to same saucepan. Cook over medium-low heat until slightly thickened, stirring constantly, about 5 minutes (do not boil). Divide chocolate custard among ten 1/3-cup ramekins (about 1/4 cup in each). Place ramekins in large roasting pan. Add enough water to pan to come halfway up sides of ramekins. Cover pan tightly with foil. Bake until custards are almost set, about 37 minutes. Remove ramekins from pan; cool 15 minutes. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead.) Stir cherries and 2/3 cup sugar in large saucepan over medium heat 2 minutes. Add wine; simmer until slightly reduced, about 4 minutes. Drain cherries over medium bowl; return juices to saucepan and reserve cherries in same bowl. Boil juices until reduced to 1/2 cup, about 8 minutes. Pour over cherries; cool. Using 3-inch-diameter cookie cutter and dipping edges of cutter into cocoa powder, cut 10 rounds from cold cake. Let cakes come to room temperature. Using electric mixer, whip cream and 1 teaspoon sugar in bowl until peaks form. Pour kirsch into 10 small glasses. Place 1 cake, 1 chocolate fudge pot, spoonful of cherries, whipped cream, and glass of kirsch on each of 10 plates and serve.

deconstructed-black-forest-cake-231450

['1 cup (2 sticks) unsalted butter, room temperature', '1 1/2 cups (packed) golden brown sugar', '2 large eggs', '6 tablespoons unsweetened cocoa powder', '1 1/2 teaspoons baking soda', '1 teaspoon vanilla extract', '1/4 teaspoon salt', '1 1/2 cups sifted cake flour', '2/3 cup sour cream', '3/4 cup hot coffee', '2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '2 cups heavy whipping cream', 'Pinch of salt', '3 large egg yolks', '1/4 cup sugar', '4 cups frozen (unthawed) pitted cherries (about 1 pound)', '2/3 cup plus 1 teaspoon sugar', '2/3 cup dry red wine', 'Unsweetened cocoa powder', '1 cup chilled whipping cream', 'Chilled kirsch (clear cherry brandy)']

Pea Tendrils with Crimini Mushrooms and Leeks

['3 tablespoons butter', '1 cup thinly sliced leek (white and pale green parts only; about 1 medium)', '2 garlic cloves, minced', '8 ounces crimini mushrooms, sliced', '8 cups pea tendrils, left intact']

Melt butter in large nonstick skillet over medium-low heat. Add leek; cover and cook until leek is soft but not brown, stirring often, about 7 minutes. Increase heat to medium-high; add garlic and mushrooms and sauté until mushrooms begin to brown, about 7 minutes. Add pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes. Season with salt and pepper.

pea-tendrils-with-crimini-mushrooms-and-leeks-231442

['3 tablespoons butter', '1 cup thinly sliced leek (white and pale green parts only; about 1 medium)', '2 garlic cloves, minced', '8 ounces crimini mushrooms, sliced', '8 cups pea tendrils', 'left intact']

Mexican Hot Fudge Sundaes

['3/4 cup heavy whipping cream', '1/2 cup (or more) freshly brewed strong coffee', '16 ounces semisweet chocolate chips', '1 teaspoon ground cinnamon', '1/2 teaspoon vanilla extract', 'Vanilla ice cream', 'Toasted pine nuts']

Bring cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate and cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop ice cream into bowls. Top with warm fudge sauce and pine nuts.

mexican-hot-fudge-sundaes-231452

['3/4 cup heavy whipping cream', '1/2 cup (or more) freshly brewed strong coffee', '16 ounces semisweet chocolate chips', '1 teaspoon ground cinnamon', '1/2 teaspoon vanilla extract', 'Vanilla ice cream', 'Toasted pine nuts']

Black Pearl Layer Cake

['6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '3/4 cup heavy whipping cream', '1 teaspoon ground ginger', '1/2 teaspoon wasabi powder*', '2 tablespoons black sesame seeds*', '1 tablespoon corn syrup', '2 tablespoons (1/4 stick) butter, room temperature', '1 cup water', '1/2 cup sugar', '5 tablespoons matchstick-size strips peeled fresh ginger', '1 vanilla bean, split lengthwise', '2 cups boiling water', '1 cup unsweetened cocoa powder', '2 3/4 cups all purpose flour', '2 teaspoons baking soda', '1/2 teaspoon baking powder', '1/2 teaspoon salt', '2 1/4 cups sugar', '1 cup (2 sticks) unsalted butter, room temperature', '4 large eggs', '1 tablespoon vanilla extract', '2 cups chilled heavy whipping cream', '1/4 cup plus 2 tablespoons powdered sugar', '1/2 teaspoon vanilla extract', '1/2 teaspoon ground ginger', 'Additional black sesame seeds']

Place chocolate in medium bowl. Bring cream, ginger, and wasabi to boil in small pot. Pour hot cream over chocolate; cover with plastic wrap and let stand 15 minutes. Whisk cream and chocolate until smooth. Mix sesame seeds and corn syrup in small bowl to coat; stir into chocolate mixture. Let cool to lukewarm. Stir in butter. Cover and let stand at room temperature overnight to set. Place 1 cup water, sugar, and ginger in small saucepan. Scrape seeds from vanilla bean into pan; add bean. Stir over medium heat until sugar dissolves. Simmer 2 minutes; remove from heat. Let stand at room temperature 1 hour for flavors to blend. Strain syrup into small bowl. Chop ginger. (Can be prepared 1 day ahead. Cover and refrigerate ginger and syrup separately.) Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 2-inch-high sides. Line bottoms with parchment paper. Whisk 2 cups boiling water, cocoa powder, and reserved chopped ginger in medium heatproof bowl. Whisk flour, baking soda, baking powder, and salt in large bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy, about 1 minute. Add eggs 1 at a time, beating until incorporated after each addition. Beat in vanilla extract. Add flour mixture in 4 additions alternately with cocoa mixture in 3 additions, beginning and ending with flour mixture. Divide batter among prepared cake pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans 5 minutes. Turn cakes out onto racks; cool completely. (Cakes can be prepared 1 day ahead. Wrap with plastic wrap and store at room temperature.) Beat cream in large bowl until soft peaks form. Add sugar, vanilla, and ginger. Beat until stiff peaks form. Using long serrated knife, trim rounded tops off cakes to create flat surface. Place 1 cake layer, cut side up, on plate. Brush top with 1/3 cup ginger syrup. Spread half of ganache over top of cake. Place second layer, cut side up, atop first layer. Brush with 1/3 cup syrup; spread with remaining ganache. Top with third cake layer. Brush with remaining syrup. Spread sides and top with whipped cream frosting. Sprinkle top with black sesame seeds. Refrigerate until ganache is set, about 4 hours. Let stand at room temperature 30 minutes before serving. (Can be made 1 day ahead. Keep refrigerated.) *Available in the Asian foods section of some supermarkets and at Asian markets.

black-pearl-layer-cake-231449

['6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '3/4 cup heavy whipping cream', '1 teaspoon ground ginger', '1/2 teaspoon wasabi powder*', '2 tablespoons black sesame seeds*', '1 tablespoon corn syrup', '2 tablespoons (1/4 stick) butter, room temperature', '1 cup water', '1/2 cup sugar', '5 tablespoons matchstick-size strips peeled fresh ginger', '1 vanilla bean, split lengthwise', '2 cups boiling water', '1 cup unsweetened cocoa powder', '2 3/4 cups all purpose flour', '2 teaspoons baking soda', '1/2 teaspoon baking powder', '1/2 teaspoon salt', '2 1/4 cups sugar', '1 cup (2 sticks) unsalted butter, room temperature', '4 large eggs', '1 tablespoon vanilla extract', '2 cups chilled heavy whipping cream', '1/4 cup plus 2 tablespoons powdered sugar', '1/2 teaspoon vanilla extract', '1/2 teaspoon ground ginger', 'Additional black sesame seeds']

Almond Cake with Roasted Pineapple and Vanilla Cream

['1/4 cup blanched slivered almonds', '3/4 cup plus 2 tablespoons all purpose flour', '1/2 teaspoon baking soda', '1/4 teaspoon salt', '1 cup sugar', '6 tablespoons (3/4 stick) unsalted butter, room temperature', '2 large eggs', '6 tablespoons sour cream', '1/2 teaspoon grated lemon peel', '1/4 teaspoon almond extract', '1 8-ounce container crème fraîche or sour cream', '2 tablespoons powdered sugar', '1 1/4 teaspoons vanilla extract', '1 4 1/2-pound pineapple, peeled, quartered lengthwise, cored', '1/3 cup (packed) dark brown sugar', '1/3 cup (or more) pineapple juice', '1/4 teaspoon ground cloves', '1/4 teaspoon ground cinnamon']

Preheat oven to 350°F. Butter and flour 9x5x3-inch metal loaf pan. Finely grind almonds with flour, baking soda, and salt in processor. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in eggs, 1 at a time, just to blend. Stir in sour cream, lemon peel, and almond extract. Stir in flour mixture just until blended. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool on rack 15 minutes; turn out cake. (Can be made 1 day ahead. Cool completely. Wrap in plastic and store at room temperature. Rewarm unwrapped cake slightly in microwave.) Whisk all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 375°F. Place pineapple in 13x9x2-inch glass baking dish. Whisk brown sugar, 1/3 cup pineapple juice, cloves, and cinnamon in small bowl to blend. Pour juice mixture over pineapple. Roast until pineapple is tender and juices brown, turning and basting pineapple with juices every 20 minutes and adding more pineapple juice by tablespoonfuls as needed to prevent burning, about 1 hour 15 minutes. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm in 375°F oven for 10 minutes before continuing.) Cut warm pineapple crosswise into 1/3-inch-thick slices. Cut warm cake into 8 pieces. Place 1 slice of cake on each of 8 plates. Spoon pineapple and juices atop cake, top with vanilla cream, and serve.

almond-cake-with-roasted-pineapple-and-vanilla-cream-231448

['1/4 cup blanched slivered almonds', '3/4 cup plus 2 tablespoons all purpose flour', '1/2 teaspoon baking soda', '1/4 teaspoon salt', '1 cup sugar', '6 tablespoons (3/4 stick) unsalted butter, room temperature', '2 large eggs', '6 tablespoons sour cream', '1/2 teaspoon grated lemon peel', '1/4 teaspoon almond extract', '1 8-ounce container crème fraîche or sour cream', '2 tablespoons powdered sugar', '1 1/4 teaspoons vanilla extract', '1 4 1/2-pound pineapple, peeled, quartered lengthwise, cored', '1/3 cup (packed) dark brown sugar', '1/3 cup (or more) pineapple juice', '1/4 teaspoon ground cloves', '1/4 teaspoon ground cinnamon']

Meyer Lemon Buttermilk Pudding Cake with Fresh Berries

['1 1/2 cups buttermilk', '1 cup sugar, divided', '4 large egg yolks', '1/3 cup fresh Meyer lemon juice', '1/4 cup all purpose flour', '1/4 cup (1/2 stick) unsalted butter, melted', '1/8 teaspoon salt', '3 large egg whites', 'Whipping cream', 'Assorted fresh berries']

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny). Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan. Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake out into shallow bowls. Pour cream around cake. Top with berries.

meyer-lemon-buttermilk-pudding-cake-with-fresh-berries-231451

['1 1/2 cups buttermilk', '1 cup sugar, divided', '4 large egg yolks', '1/3 cup fresh Meyer lemon juice', '1/4 cup all purpose flour', '1/4 cup (1/2 stick) unsalted butter, melted', '1/8 teaspoon salt', '3 large egg whites', 'Whipping cream', 'Assorted fresh berries']

Chinese Hot-and-Sour Soup

['5 ounces boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)', '2 teaspoons dark soy sauce*', '4 small Chinese dried black mushrooms*', '12 small dried tree ear mushrooms*', '1 1/2 tablespoons cornstarch', '12 dried lily buds* (sometimes called golden needles)', '1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)', '2 tablespoons red-wine vinegar', '2 tablespoons rice vinegar (not seasoned)', '1 tablespoon light soy sauce*', '1 1/2 teaspoons sugar', '1 teaspoon kosher salt', '2 tablespoons peanut oil', '4 cups reduced-sodium chicken broth', '3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips', '2 large eggs', '2 teaspoons Asian sesame oil*', '1 1/2 teaspoons freshly ground white pepper', '2 tablespoons thinly sliced scallion greens', '2 tablespoons fresh whole cilantro leaves', '*Available at Asian foods markets, Uwajimaya (800-889-1928), and Kam Man Food Products Inc. (212-571-0330).']

Toss pork with dark soy sauce in a bowl until pork is well coated. Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside. Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds. Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve. Stir together vinegars, light soy sauce, sugar, and salt in another small bowl. Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute. Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute. Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.

chinese-hot-and-sour-soup-231354

['5 ounces boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)', '2 teaspoons dark soy sauce*', '4 small Chinese dried black mushrooms*', '12 small dried tree ear mushrooms*', '1 1/2 tablespoons cornstarch', '12 dried lily buds* (sometimes called golden needles)', '1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)', '2 tablespoons red-wine vinegar', '2 tablespoons rice vinegar (not seasoned)', '1 tablespoon light soy sauce*', '1 1/2 teaspoons sugar', '1 teaspoon kosher salt', '2 tablespoons peanut oil', '4 cups reduced-sodium chicken broth', '3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips', '2 large eggs', '2 teaspoons Asian sesame oil*', '1 1/2 teaspoons freshly ground white pepper', '2 tablespoons thinly sliced scallion greens', '2 tablespoons fresh whole cilantro leaves', '*Available at Asian foods markets', 'Uwajimaya (800-889-1928)', 'and Kam Man Food Products Inc. (212-571-0330).']

Rich Beef Broth with Carrot

['4 pounds short ribs or flanken', '2 pounds meaty beef shanks', '2 onions, left unpeeled, quartered', '2 celery ribs, quartered', '2 carrots, 1 quartered and 1 cut into 1/4-inch dice', '4 fresh parsley stems (without leaves)', '1 fresh thyme sprig', '1 Turkish or 1/2 California bay leaf', '4 whole black peppercorns', '14 cups water', '1 1/2 teaspoons salt', 'cheesecloth; kitchen string; 12 demitasse or espresso cups']

Put oven rack in lower third of oven and preheat oven to 450°F. Spread short ribs, shanks, onions, celery, and quartered carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour. Wrap parsley, thyme, bay leaf, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni. Transfer meat (with bones) and roasted vegetables to a 6- to 8-quart pot and add 12 cups water, salt, and bouquet garni. Straddle roasting pan across 2 burners, then add remaining 2 cups water and deglaze pan by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to pot, then bring to a boil, skimming froth. Reduce heat to low and gently simmer, uncovered, until liquid is reduced to about 5 cups, 7 to 8 hours. Transfer mixture to a bowl and cool completely, uncovered, about 1 hour, then chill, covered, at least 8 hours. Remove fat. Reheat mixture in cleaned pot over moderate heat until warm. Discard beef shanks (meat and bone), then transfer short ribs to a platter and, when cool enough to handle, discard bones and fat. Finely chop short ribs and reserve for terrine . If not using meat within 1 hour, chill, covered. Pour broth though a cheesecloth-lined sieve into a 1 1/2-quart saucepan and skim off any remaining fat. Bring broth to a simmer and season with salt. Cook diced carrot in a small saucepan of boiling salted water until just tender, about 4 minutes. Drain in sieve and divide among demitasse cups, then add broth.

rich-beef-broth-with-carrot-231373

['4 pounds short ribs or flanken', '2 pounds meaty beef shanks', '2 onions, left unpeeled, quartered', '2 celery ribs, quartered', '2 carrots, 1 quartered and 1 cut into 1/4-inch dice', '4 fresh parsley stems (without leaves)', '1 fresh thyme sprig', '1 Turkish or 1/2 California bay leaf', '4 whole black peppercorns', '14 cups water', '1 1/2 teaspoons salt', 'cheesecloth; kitchen string; 12 demitasse or espresso cups']

Glazed Duck with Clementine Sauce

['2 (6- to 7-pound) Pekin ducks (sometimes called Long Island duck), thawed if necessary and excess fat discarded', '2 tablespoons kosher salt', '2 medium onions, quartered lengthwise', '1 large celery rib, cut crosswise into 4 pieces', '1/2 cup plus 2 tablespoons sugar', '3 lb clementines (12 to 20)', '1/2 cup red-wine vinegar', '1/3 cup finely chopped shallot', '3 tablespoons Mandarine Napoléon liqueur or Cointreau', '1 1/2 tablespoons arrowroot', 'heavy-duty foil']

Put oven rack in middle position and preheat oven to 350°F. Working from large cavity end, separate duck skin (including fat) from breast meat as much as possible by working your fingers between skin and meat, being careful not to tear skin, then prick skin all over ducks with a fork. Put ducks, breast sides up, side by side in a large flameproof roasting pan and rub each duck inside and out with kosher salt. Divide onions and celery between duck cavities and sprinkle 1/2 cup sugar around ducks. Pour enough boiling-hot water over ducks (to help tighten skin) to reach about halfway up ducks (don't fill roasting pan more than 1 inch from rim). Cover pan tightly with heavy-duty foil, then carefully transfer to oven and braise ducks 1 hour. Remove pan from oven and remove foil (do not discard), then carefully turn ducks over (breast sides down) using one large wooden spoon to turn and another inside cavity. Cover with foil, then carefully return to oven and braise until meat is very tender but not falling off the bone, about 1 hour more. Remove pan from oven and discard foil. Transfer ducks with wooden spoons to 2 large plates, draining any juices inside ducks back into pan, then transfer cooking liquid to a large bowl. Return ducks to roasting pan, breast sides up, and cool ducks and cooking liquid (separately), uncovered, then chill, uncovered, at least 4 hours (to firm up duck before roasting and to solidify fat on cooking liquid). Discard all fat from chilled cooking liquid. Remove zest from 2 large or 4 small clementines in strips with a vegetable peeler, then trim any white pith from zest with a sharp paring knife and cut zest into fine julienne strips. Blanch strips in a small saucepan of boiling water 5 minutes, then drain. Squeeze enough juice from remaining clementines to measure 2 cups and pour through a fine-mesh sieve into a 3-quart heavy saucepan. Add vinegar and remaining 2 tablespoons sugar and boil until reduced to about 1/3 cup (glaze will bubble up and darken), about 15 minutes. Reserve 1 tablespoon glaze in a cup to brush on ducks, then stir julienned zest and 1 cup cooking liquid into glaze remaining in pan and reserve for sauce. Reserve remaining cooking liquid. Put oven rack in middle position and preheat oven to 500°F. Roast ducks until skin is crisp, 25 to 35 minutes. Brush reserved glaze (from cup) on ducks, then transfer ducks to a platter and let stand while finishing sauce, at least 10 minutes. Pour off all but 1 tablespoon fat from roasting pan and straddle pan over 2 burners. Add shallot and cook over moderately low heat, stirring, until softened and pale golden, 3 to 5 minutes. Add 2 cups reserved cooking liquid and deglaze pan by boiling, scraping up brown bits, 2 minutes, then pour through fine-mesh sieve into sauce (containing julienned zest) and bring to a boil. Stir together liqueur and arrowroot and whisk into sauce. Simmer, whisking occasionally, until thickened, 3 to 5 minutes, then season sauce with salt and pepper. Serve ducks, whole or carved into serving pieces, with sauce.

glazed-duck-with-clementine-sauce-231359

['2 (6- to 7-pound) Pekin ducks (sometimes called Long Island duck), thawed if necessary and excess fat discarded', '2 tablespoons kosher salt', '2 medium onions, quartered lengthwise', '1 large celery rib, cut crosswise into 4 pieces', '1/2 cup plus 2 tablespoons sugar', '3 lb clementines (12 to 20)', '1/2 cup red-wine vinegar', '1/3 cup finely chopped shallot', '3 tablespoons Mandarine Napoléon liqueur or Cointreau', '1 1/2 tablespoons arrowroot', 'heavy-duty foil']

Bacon Corn Muffins

['1 1/4 cups whole milk', '1 large egg', '3/4 stick (6 tablespoons) unsalted butter, melted and cooled', '1 cup yellow cornmeal', '3/4 cup all-purpose flour', '1 cup chopped scallions', '8 bacon slices, cooked and crumbled (1/2 pound)', '2 tablespoons sugar', '1 tablespoon baking powder', '3/4 teaspoon salt']

Put oven rack in middle position and preheat oven to 400°F. Whisk together milk, egg, and butter in a small bowl. Whisk together remaining ingredients in a large bowl, then add milk mixture to dry ingredients. Stir until just combined. Divide among 12 greased (1/2-cup) muffin cups. Bake until golden and a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.

bacon-corn-muffins-231394

['1 1/4 cups whole milk', '1 large egg', '3/4 stick (6 tablespoons) unsalted butter, melted and cooled', '1 cup yellow cornmeal', '3/4 cup all-purpose flour', '1 cup chopped scallions', '8 bacon slices, cooked and crumbled (1/2 pound)', '2 tablespoons sugar', '1 tablespoon baking powder', '3/4 teaspoon salt']

Mussels with Tomato Broth

['3 garlic cloves, finely chopped', '1/4 teaspoon dried hot red pepper flakes (optional)', '3 tablespoons extra-virgin olive oil', '1 cup dry white wine', '1 cup tomato sauce', '4 pounds mussels (preferably cultivated), scrubbed and beards removed']

Cook garlic and red pepper flakes (if using) in oil in a 6- to 8-quart heavy pot over moderately low heat, stirring, until garlic is pale golden, 1 to 2 minutes. Add wine and boil over high heat 2 minutes. Add tomato sauce and mussels and cook over moderately high heat, covered, stirring occasionally, until mussels just open wide, 6 to 8 minutes. (Discard any mussels that are unopened after 8 minutes.) Serve immediately.

mussels-with-tomato-broth-231361

['3 garlic cloves, finely chopped', '1/4 teaspoon dried hot red pepper flakes (optional)', '3 tablespoons extra-virgin olive oil', '1 cup dry white wine', '1 cup tomato sauce', '4 pounds mussels (preferably cultivated)', 'scrubbed and beards removed']

Potatoes with Peppers and Chorizo

['2 lb medium boiling potatoes, peeled', '1/2 cup extra-virgin olive oil', '1/2 teaspoon salt', '2 fresh jalapeño chiles', '1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips', '1 lb green bell or Italian frying peppers, cut lengthwise into 1/4-inch-wide strips', '1/2 cup finely chopped Spanish chorizo (cured spiced pork sausage; 2 oz; casings discarded if desired)', '3/4 cup dry white wine']

Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes. Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet. Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.

potatoes-with-peppers-and-chorizo-231381

['2 lb medium boiling potatoes, peeled', '1/2 cup extra-virgin olive oil', '1/2 teaspoon salt', '2 fresh jalapeño chiles', '1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips', '1 lb green bell or Italian frying peppers, cut lengthwise into 1/4-inch-wide strips', '1/2 cup finely chopped Spanish chorizo (cured spiced pork sausage; 2 oz; casings discarded if desired)', '3/4 cup dry white wine']

Turkey Potpie

['1 medium leek, coarsely chopped', '2 garlic cloves, smashed', '2 celery ribs, coarsely chopped', '2 medium carrots, coarsely chopped', '1 Turkish or 1/2 California bay leaf', '1 1/4 pounds dark turkey parts (1 leg and 1 thigh)', '2/3 cup all-purpose flour', '3 tablespoons yellow cornmeal (preferably stone-ground; not coarse)', '2 tablespoons unsalted butter', '1/2 teaspoon salt', '3 to 4 tablespoons ice water', '1 large egg white', '1 tablespoon olive oil', '1 medium onion', '2 medium carrots, halved lengthwise and cut into 1/4-inch-thick pieces', '1 celery rib, halved lengthwise and cut into 1/2-inch pieces', '10 ounces mushrooms, trimmed and quartered lengthwise', '8 ounces boiling potatoes, peeled and cut into 1/2-inch pieces', '2 garlic cloves, chopped', '1 cup frozen peas, thawed', '1 tablespoon finely chopped fresh thyme', '1/4 cup all-purpose flour', '3/4 teaspoon salt', '1/4 teaspoon black pepper', 'a pastry or bench scraper']

Wash chopped leek well in a bowl of cold water, agitating it, then lift out and drain well. Bring all stock ingredients to a boil in a 4- to 5-quart saucepan, skimming froth, then reduce heat and gently simmer, partially covered, until reduced to about 4 cups, about 1 1/4 hours. Pour stock through a large sieve into a bowl. Transfer turkey to a cutting board to cool. Discard remaining solids. When meat is cool enough to handle, coarsely shred from bone, discarding skin, and set aside. Blend together flour, cornmeal, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of the mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated. Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork, or pastry will be tough.) Turn out mixture onto a lightly floured surface and divide into 2 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 3-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour. Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté onion, carrots, and celery, stirring occasionally, until golden, about 10 minutes. Add mushrooms, potatoes, and garlic and sauté, stirring, until vegetables are crisp-tender, about 10 minutes. Remove from heat and stir in turkey, peas, and thyme. Transfer filling to a 3- to 31/2-quart glass or ceramic baking dish. Reheat stock in a 2- to 3-quart saucepan over moderate heat. Transfer about 1/2 cup hot stock to a small bowl and whisk in flour, salt, and pepper until smooth. Whisk flour mixture into remaining stock and boil until slightly thickened, about 5 minutes. Pour sauce over filling in dish. Put oven rack in middle position and preheat oven to 425°F. Roll out dough into a roughly 10- by 7-inch oval on a lightly floured surface with a lightly floured rolling pin, then place over filling and trim excess dough flush with edge of dish. Brush with egg white, then bake until filling bubbles and crust is golden, about 30 minutes. Transfer to a rack and cool slightly, about 10 minutes.

turkey-potpie-231364

['1 medium leek, coarsely chopped', '2 garlic cloves, smashed', '2 celery ribs, coarsely chopped', '2 medium carrots, coarsely chopped', '1 Turkish or 1/2 California bay leaf', '1 1/4 pounds dark turkey parts (1 leg and 1 thigh)', '2/3 cup all-purpose flour', '3 tablespoons yellow cornmeal (preferably stone-ground; not coarse)', '2 tablespoons unsalted butter', '1/2 teaspoon salt', '3 to 4 tablespoons ice water', '1 large egg white', '1 tablespoon olive oil', '1 medium onion', '2 medium carrots, halved lengthwise and cut into 1/4-inch-thick pieces', '1 celery rib, halved lengthwise and cut into 1/2-inch pieces', '10 ounces mushrooms, trimmed and quartered lengthwise', '8 ounces boiling potatoes, peeled and cut into 1/2-inch pieces', '2 garlic cloves, chopped', '1 cup frozen peas, thawed', '1 tablespoon finely chopped fresh thyme', '1/4 cup all-purpose flour', '3/4 teaspoon salt', '1/4 teaspoon black pepper', 'a pastry or bench scraper']

Mahón Cheese Ice Cream

['3 cups whole milk', '3 large eggs', '1/2 cup sugar', '4 ounces cream cheese, softened', '4 ounces Spanish Mahón or Danish Fontina cheese, rind discarded and cheese coarsely grated (1 cup)', '1/2 teaspoon vanilla', 'an instant-read thermometer; an ice cream maker']

Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together eggs, sugar, and a pinch of salt in a bowl, then add hot milk in a slow stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Immediately pour custard through a fine-mesh sieve into a clean bowl, then add cheeses and vanilla, stirring until cheeses are completely melted and incorporated. Cover surface of custard with a round of wax paper and chill until very cold, about 4 hours. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours. Let soften at room temperature 20 minutes before serving.

mahon-cheese-ice-cream-231379

['3 cups whole milk', '3 large eggs', '1/2 cup sugar', '4 ounces cream cheese, softened', '4 ounces Spanish Mahón or Danish Fontina cheese, rind discarded and cheese coarsely grated (1 cup)', '1/2 teaspoon vanilla', 'an instant-read thermometer; an ice cream maker']

Sticky Rice with Chinese Sausage and Dried Scallops

['2 1/2 cups Chinese or Japanese short-grain sticky ("sweet") rice', '6 to 8 (1-inch-wide) large dried scallops', '1/2 cup Chinese rice wine such as Shaoxing or medium-dry Sherry', '12 to 15 Chinese dried black mushrooms', '4 links Cantonese sweet sausage', '2 bunches of scallions', '1/4 cup oyster sauce (preferably premium)', '2 tablespoons light soy sauce', '1 tablespoon sugar', '1 teaspoon kosher salt', '1/4 cup peanut oil', '2 tablespoons Asian sesame oil', '2 teaspoons black pepper', 'a well-seasoned 14-inch wok, preferably flat-bottomed; a 10-inch bamboo steamer with 2 tiers; cheesecloth']

Cover rice with cold water by 1 inch in a bowl and soak at least 4 and up to 12 hours. After rice has soaked at least 3 hours, fill wok with enough water for bottom rim of steamer (not rack) to rest in water, then bring to a boil. Put scallops and rice wine in a small heatproof bowl. Put bowl with scallops in bottom tier of steamer and steam, covered, until soft, about 2 hours. (Replenish water as necessary to keep bottom rim of steamer in water to prevent scorching.) When scallops have steamed for almost 1 hour, line bottom and side of top tier of steamer with several layers of cheesecloth, then set tier onto steamer in wok. Drain rice in a sieve and rinse well under cold running water, then spread rice in an even layer over cheesecloth in steamer (cheesecloth should not hang over edge of steamer) and steam, covered, sprinkling rice with a few drops of water occasionally, 1 hour. (Replenish water as necessary to keep bottom rim of steamer in water to prevent scorching.) Meanwhile, soak mushrooms in 2 cups boiling-hot water in a bowl (water should cover mushrooms), turning mushrooms over occasionally, until softened, about 30 minutes. Cut out and discard stems from mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Reserve 1/2 cup mushroom- soaking liquid and discard remainder. Remove top tier of steamer from wok and transfer rice from cheesecloth to a platter. Once rice has cooled, lightly wet your hands and break up large clumps. Using tongs, remove bowl containing scallops from bottom tier of steamer. Reserve water in wok. Reserve scallop-soaking liquid and shred scallops into "threads" with a fork or your fingers, discarding tough muscle on side (muscle will remain solid but scallop meat will shred easily). Bring water in wok to a boil, then arrange sausages on a heatproof plate and steam in steamer, covered, 5 minutes. When cool enough to handle, halve sausages lengthwise, then cut diagonally into 1/4-inch-thick slices. Cut scallions into 1/4-inch-thick slices, keeping pale green and white parts separate from dark green parts. Stir together oyster sauce, soy sauce, sugar, and salt in a bowl until sugar is dissolved. Pour off water from wok and dry. Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add mushrooms and pale green and white parts of scallions and stir-fry 1 minute. Add sausage and scallops and stir-fry 1 minute. Add rice and stir-fry, breaking up any clumps, 1 minute. Add scallop- and mushroom-soaking liquids along with oyster sauce mixture and stir-fry until rice is well coated and hot, about 2 minutes. Add sesame oil, then add pepper and remaining scallion greens and stir-fry until combined well.

sticky-rice-with-chinese-sausage-and-dried-scallops-231372

['2 1/2 cups Chinese or Japanese short-grain sticky ("sweet") rice', '6 to 8 (1-inch-wide) large dried scallops', '1/2 cup Chinese rice wine such as Shaoxing or medium-dry Sherry', '12 to 15 Chinese dried black mushrooms', '4 links Cantonese sweet sausage', '2 bunches of scallions', '1/4 cup oyster sauce (preferably premium)', '2 tablespoons light soy sauce', '1 tablespoon sugar', '1 teaspoon kosher salt', '1/4 cup peanut oil', '2 tablespoons Asian sesame oil', '2 teaspoons black pepper', 'a well-seasoned 14-inch wok', 'preferably flat-bottomed; a 10-inch bamboo steamer with 2 tiers; cheesecloth']

Hot Pepper and Garlic Shrimp

['2 pounds large shrimp in shell (21 to 25 per pound), peeled, leaving tail and first segment of shell intact, and deveined', '10 large garlic cloves, thinly sliced', '1/4 teaspoon dried hot red pepper flakes', '1/2 teaspoon fine sea salt', '1/3 cup extra-virgin olive oil', '1 tablespoon fresh lemon juice', 'Accompaniment: lemon wedges']

Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.

hot-pepper-and-garlic-shrimp-231382

['2 pounds large shrimp in shell (21 to 25 per pound), peeled, leaving tail and first segment of shell intact, and deveined', '10 large garlic cloves, thinly sliced', '1/4 teaspoon dried hot red pepper flakes', '1/2 teaspoon fine sea salt', '1/3 cup extra-virgin olive oil', '1 tablespoon fresh lemon juice', 'Accompaniment: lemon wedges']

Escarole and Edamame Salad

['2 cups frozen shelled edamame (soybeans; 9 ounces)', '1 tablespoon red-wine vinegar', '1/2 teaspoon sugar', '3/4 teaspoon salt', '1/4 teaspoon black pepper', '3 tablespoons extra-virgin olive oil', '1 1/2 pounds escarole, trimmed and cut crosswise into very thin strips (8 cups)', '1/3 cup finely chopped fresh mint', '1 3/4 oz finely grated Parmigiano-Reggiano (2/3 cup)']

Cook edamame in a 3-quart pot of boiling salted water 5 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain edamame again and pat dry. Whisk together vinegar, sugar, salt, and pepper in a small bowl until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined. Toss together edamame, escarole, and mint in a large bowl. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.

escarole-and-edamame-salad-231353

['2 cups frozen shelled edamame (soybeans; 9 ounces)', '1 tablespoon red-wine vinegar', '1/2 teaspoon sugar', '3/4 teaspoon salt', '1/4 teaspoon black pepper', '3 tablespoons extra-virgin olive oil', '1 1/2 pounds escarole, trimmed and cut crosswise into very thin strips (8 cups)', '1/3 cup finely chopped fresh mint', '1 3/4 oz finely grated Parmigiano-Reggiano (2/3 cup)']

Parmesan Muffins

['2 large eggs', '3/4 cup milk', '1/2 cup extra-virgin olive oil', '2 ounces freshly grated parmesan (1 cup)', '1 1/2 cups all-purpose flour', '2 tablespoons sugar', '2 teaspoons baking powder', '1/4 teaspoon baking soda', '1 teaspoon finely chopped garlic', '1 teaspoon finely chopped fresh rosemary', '3/4 teaspoon salt', '1/2 teaspoon black pepper']

Put oven rack in middle position and preheat oven to 350°F. Whisk together eggs, milk, and oil in a bowl. Whisk together 3/4 cup cheese and all of remaining ingredients in a large bowl, then add wet ingredients to dry ingredients. Whisk until combined. Divide among 12 greased (1/2-cup) muffin cups. Sprinkle with remaining 1/4 cup cheese and bake until a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.

parmesan-muffins-231369

['2 large eggs', '3/4 cup milk', '1/2 cup extra-virgin olive oil', '2 ounces freshly grated parmesan (1 cup)', '1 1/2 cups all-purpose flour', '2 tablespoons sugar', '2 teaspoons baking powder', '1/4 teaspoon baking soda', '1 teaspoon finely chopped garlic', '1 teaspoon finely chopped fresh rosemary', '3/4 teaspoon salt', '1/2 teaspoon black pepper']

Banoffee Pie

['2 cups canned sweetened condensed milk (21 ounces)', '1 (9-inch) round of refrigerated pie dough (from 15-ounce package)', '3 large bananas', '1 1/2 cups chilled heavy cream', '1 tablespoon packed light brown sugar', 'a 9-inch pie plate (preferably deep dish)']

Put oven rack in middle position and preheat oven to 425°F. Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour. While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions. Cool piecrust completely in pan on a rack, about 20 minutes. Spread toffee evenly in crust, and chill, uncovered, 15 minutes. Cut bananas into 1/4-inch-thick slices and pile over toffee. Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.

banoffee-pie-231392

['2 cups canned sweetened condensed milk (21 ounces)', '1 (9-inch) round of refrigerated pie dough (from 15-ounce package)', '3 large bananas', '1 1/2 cups chilled heavy cream', '1 tablespoon packed light brown sugar', 'a 9-inch pie plate (preferably deep dish)']

Spiced Beef and Onion Pitas with Parsley Sauce

['3 cups loosely packed fresh flat-leaf parsley leaves (from 2 bunches)', '2 tablespoons cider vinegar', '2 tablespoons water', '1 tablespoon chopped shallot', '1 teaspoon sugar', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/4 cup olive oil', '4 (6-inch) pita loaves with pockets', '1/4 cup olive oil or vegetable oil', '1 pound white onions, quartered lengthwise, then cut lengthwise into 1/4-inch-wide wedges', '3/4 teaspoon ground coriander', '1/2 teaspoon ground cumin', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1 pound sliced stir-fry beef (top round) or 1/3-inch-thick top round steaks, cut into 1/3-inch-wide strips']

Purée all sauce ingredients in a blender until smooth. Toast pitas on rack of a gas burner over high heat, turning with tongs, until heated through but still pliable (pitas may puff), about 1 minute, then wrap in foil to keep warm. (Alternatively, wrap untoasted pitas in foil and warm in a preheated 300°F oven or toaster oven.) Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of onions, stirring occasionally, until browned but still crisp, 4 to 5 minutes. Transfer to a large plate. Sauté remaining onions in 1 tablespoon oil in same manner and transfer to plate (reserve skillet). Stir together coriander, cumin, salt, and pepper in a bowl. Pat beef dry and toss with spices. Heat 1 tablespoon oil in skillet over moderately high heat, then sauté half of beef, stirring, until browned but still pink inside, 1 to 1 1/2 minutes. Transfer beef to plate with onions, then sauté remaining beef in remaining tablespoon oil in same manner. Halve pitas and fill with beef and onions. Serve sauce on the side.

spiced-beef-and-onion-pitas-with-parsley-sauce-231362

['3 cups loosely packed fresh flat-leaf parsley leaves (from 2 bunches)', '2 tablespoons cider vinegar', '2 tablespoons water', '1 tablespoon chopped shallot', '1 teaspoon sugar', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/4 cup olive oil', '4 (6-inch) pita loaves with pockets', '1/4 cup olive oil or vegetable oil', '1 pound white onions, quartered lengthwise, then cut lengthwise into 1/4-inch-wide wedges', '3/4 teaspoon ground coriander', '1/2 teaspoon ground cumin', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1 pound sliced stir-fry beef (top round) or 1/3-inch-thick top round steaks', 'cut into 1/3-inch-wide strips']

Salt Cod in Tomato Garlic Confit

['1 pound center-cut skinless boneless salt cod (bacalao), rinsed well and cut into 1 1/2-inch pieces', '8 large garlic cloves, peeled', '1/3 cup extra-virgin olive oil', '4 (14-ounce) cans diced tomatoes, drained', '1/4 teaspoon sugar', '6 tablespoons mayonnaise', '1/4 cup crème fraîche', '1 tablespoon water']

Cover cod with 2 inches of cold water in a large bowl and soak, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below). Drain cod and transfer to a 3-quart saucepan, then add 6 cups water. Bring just to a simmer and remove from heat. (Cod will just begin to flake; do not boil or it will become tough.) Gently transfer cod with a slotted spatula to a paper-towel-lined plate to drain. Cover with a dampened paper towel and chill while making confit. Cook garlic in oil in a 12-inch heavy skillet over moderately low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes and sugar and cook, stirring frequently, until tomatoes break down into a very thick sauce and oil separates, 45 minutes to 1 hour. Mash garlic cloves into sauce and add salt and pepper to taste. Spread sauce in a 3-quart gratin dish or other flameproof shallow baking dish and arrange fish over sauce. Preheat broiler. Whisk together mayonnaise, crème fraîche, and water and spread over each piece of fish. Broil fish 5 to 6 inches from heat just until mayonnaise mixture is lightly browned, about 2 minutes.

salt-cod-in-tomato-garlic-confit-231376

['1 pound center-cut skinless boneless salt cod (bacalao), rinsed well and cut into 1 1/2-inch pieces', '8 large garlic cloves, peeled', '1/3 cup extra-virgin olive oil', '4 (14-ounce) cans diced tomatoes, drained', '1/4 teaspoon sugar', '6 tablespoons mayonnaise', '1/4 cup crème fraîche', '1 tablespoon water']

Spaghetti With Marinara Sauce

['1 pound spaghetti', '2 cups tomato sauce', '1 1/2 ounces finely grated Parmigiano-Reggiano (2/3 cup)']

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente. While spaghetti is boiling, reheat tomato sauce in a 12-inch skillet over low heat until hot. Drain pasta and add to skillet. Toss to coat, then serve with cheese.

spaghetti-with-marinara-sauce-231367

['1 pound spaghetti', '2 cups tomato sauce', '1 1/2 ounces finely grated Parmigiano-Reggiano (2/3 cup)']

Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

['6 garlic cloves, chopped (about 1/4 cup)', '1/2 teaspoon dried hot red pepper flakes', '1/4 cup extra-virgin olive oil plus additional for drizzling', '2 (10-ounce) packages frozen chopped broccoli (not thawed)', '3/4 teaspoon salt', '1 (15-ounce) can chickpeas, rinsed and drained', '1/2 pound whole-wheat spaghetti', 'Accompaniments: finely grated parmesan; lemon wedges (optional)', '1 lemon wedges']

Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.

whole-wheat-spaghetti-with-broccoli-chickpeas-and-garlic-231366

['6 garlic cloves, chopped (about 1/4 cup)', '1/2 teaspoon dried hot red pepper flakes', '1/4 cup extra-virgin olive oil plus additional for drizzling', '2 (10-ounce) packages frozen chopped broccoli (not thawed)', '3/4 teaspoon salt', '1 (15-ounce) can chickpeas, rinsed and drained', '1/2 pound whole-wheat spaghetti', 'Accompaniments: finely grated parmesan; lemon wedges (optional)', '1 lemon wedges']

Cauliflower with Serrano Ham and Tomato

['1 large head cauliflower (2 1/2 pounds), cored and cut into 1-inch florets', '1/3 cup chopped red onion', '1/3 cup extra-virgin olive oil', '1 cup grape or cherry tomatoes, cut into 1/4-inch dice', '1/4 pound thinly sliced serrano ham, cut into 1/4-inch pieces', '1 1/2 tablespoons fresh lemon juice', '1/4 cup finely chopped fresh flat-leaf parsley']

Cook cauliflower in a large pot of boiling salted water until just tender, 4 to 6 minutes. Drain well in a colander, then transfer to a large bowl. While cauliflower boils, cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, 2 minutes. Add tomatoes and ham and cook, stirring frequently, until just heated through, about 2 minutes. Remove from heat and stir in lemon juice and parsley. Pour tomato mixture over cauliflower and toss to coat, then season with salt and pepper. Serve warm or at room temperature.

cauliflower-with-serrano-ham-and-tomato-231375

['1 large head cauliflower (2 1/2 pounds), cored and cut into 1-inch florets', '1/3 cup chopped red onion', '1/3 cup extra-virgin olive oil', '1 cup grape or cherry tomatoes, cut into 1/4-inch dice', '1/4 pound thinly sliced serrano ham, cut into 1/4-inch pieces', '1 1/2 tablespoons fresh lemon juice', '1/4 cup finely chopped fresh flat-leaf parsley']

Clementine, Olive, and Endive Salad

['2 tablespoons red-wine vinegar', '1 teaspoon sugar, or to taste', '1/2 teaspoon salt, or to taste', '1/4 cup extra-virgin olive oil', '1 3/4 pounds clementines (7 to 11)', '2 pounds Belgian endives (6 to 8)', '4 pale inner ribs of celery, including leaves', '1/2 cup Kalamata or other brine-cured black olives, pitted and cut lengthwise into slivers', '1 cup drained cocktail (pickled) onions (5 ounces), quartered', '3/4 cup loosely packed fresh flat-leaf parsley leaves']

Whisk together vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved, then add oil in a slow stream, whisking until emulsified. Season with pepper. Cut off tops and bottoms from clementines to expose fruit, then, resting fruit on a cutting board, remove peel, including all white pith, by cutting off vertical strips with a sharp paring knife. Cut segments free from inner membranes. Halve endives lengthwise, then cut out and discard cores. Cut endives diagonally into 1/2-inch-wide strips and put in a large salad bowl. Separate celery leaves from ribs and cut ribs diagonally into very thin slices, then add leaves and ribs to endives along with olives, onions, parsley, and clementine segments. Whisk dressing, then gently toss salad with enough dressing to coat.

clementine-olive-and-endive-salad-231352

['2 tablespoons red-wine vinegar', '1 teaspoon sugar, or to taste', '1/2 teaspoon salt, or to taste', '1/4 cup extra-virgin olive oil', '1 3/4 pounds clementines (7 to 11)', '2 pounds Belgian endives (6 to 8)', '4 pale inner ribs of celery, including leaves', '1/2 cup Kalamata or other brine-cured black olives, pitted and cut lengthwise into slivers', '1 cup drained cocktail (pickled) onions (5 ounces), quartered', '3/4 cup loosely packed fresh flat-leaf parsley leaves']

Linzer Muffins

['1 cup whole almonds, toasted and cooled completely', '3/4 cup sugar', '1/2 teaspoon finely grated fresh lemon zest', '1 1/2 cups all-purpose flour', '2 teaspoons baking powder', '1/2 teaspoon salt', '1/4 teaspoon cinnamon', '1 cup whole milk', '3/4 stick (6 tablespoons) unsalted butter, melted and cooled', '1 large egg', '1/8 teaspoon almond extract', 'About 1/3 cup seedless raspberry jam', 'Confectioners sugar for dusting', 'a muffin tin with 12 (1/2-cup) muffin cups']

Put oven rack in middle position and preheat oven to 400°F. Grease muffin cups. Grind almonds with sugar and zest in a food processor until almonds are finely ground. Whisk together flour, almond mixture, baking powder, salt, and cinnamon in a large bowl. Whisk together milk, butter, egg, and almond extract in a small bowl, then stir into dry ingredients until combined. Put a scant 1/4 cup batter into each muffin cup. Top each with 1 rounded teaspoon jam. Divide remaining batter among cups. Bake until golden and muffins pull away from edges of cups, about 20 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out onto rack. Dust with confectioners sugar before serving.

linzer-muffins-231396

['1 cup whole almonds, toasted and cooled completely', '3/4 cup sugar', '1/2 teaspoon finely grated fresh lemon zest', '1 1/2 cups all-purpose flour', '2 teaspoons baking powder', '1/2 teaspoon salt', '1/4 teaspoon cinnamon', '1 cup whole milk', '3/4 stick (6 tablespoons) unsalted butter, melted and cooled', '1 large egg', '1/8 teaspoon almond extract', 'About 1/3 cup seedless raspberry jam', 'Confectioners sugar for dusting', 'a muffin tin with 12 (1/2-cup) muffin cups']