Datasets:

Hieu-Pham

/

kaggle_food_recipes

like 3

Balsamic Roasted Potato Wedges

['4 large yellow-fleshed potatoes (2 pounds total), scrubbed well', '2 1/2 tablespoons extra-virgin olive oil', '1 teaspoon kosher salt', '1/4 teaspoon black pepper', '2 1/2 tablespoons balsamic vinegar']

Put oven rack in lower third of oven and preheat oven to 450°F. Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potato wedges with oil, salt, and pepper in a 17- by 11-inch shallow baking pan (about 1 inch deep) and arrange in 1 layer. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes. Sprinkle with 2 tablespoons vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes. Serve sprinkled with remaining 1/2 tablespoon vinegar and salt to taste.

balsamic-roasted-potato-wedges-231370

['4 large yellow-fleshed potatoes (2 pounds total), scrubbed well', '2 1/2 tablespoons extra-virgin olive oil', '1 teaspoon kosher salt', '1/4 teaspoon black pepper', '2 1/2 tablespoons balsamic vinegar']

Short Rib Terrine

['8 large garlic cloves, peeled', '1/2 cup extra-virgin olive oil', '1 1/2 teaspoons hot Spanish smoked paprika', '1 teaspoon salt', '1/2 teaspoon black pepper', '6 cups finely chopped cooked short rib meat (reserved from rich beef broth )', 'Accompaniments: thin slices of crusty bread; caper berries; sea salt']

Cook garlic in oil in a 10-inch heavy skillet over low heat, turning occasionally, until tender and golden, about 15 minutes. Transfer garlic with a slotted spoon to a cutting board and mash to a paste with a fork. Cook paprika, salt, and pepper in oil remaining in skillet over low heat, stirring, until fragrant, about 1 minute. Stir together paprika oil, garlic paste, and short rib meat in a large bowl until combined well. Pack mixture into a 5- to 6-cup crock, terrine, or bowl and let stand at room temperature 1 hour to allow flavors to develop. Serve at room temperature.

short-rib-terrine-231383

['8 large garlic cloves, peeled', '1/2 cup extra-virgin olive oil', '1 1/2 teaspoons hot Spanish smoked paprika', '1 teaspoon salt', '1/2 teaspoon black pepper', '6 cups finely chopped cooked short rib meat (reserved from rich beef broth )', 'Accompaniments: thin slices of crusty bread; caper berries; sea salt']

Chocolate Cherry Muffins

['3/4 stick (6 tablespoons) unsalted butter', '5 ounces bittersweet chocolate (not extra-bitter), coarsely chopped', '1 cup whole milk', '2 large eggs', '1 1/3 cups all-purpose flour', '1/3 cup unsweetened cocoa powder', '1/3 cup packed brown sugar', '1 1/2 teaspoons baking powder', '1/2 teaspoon baking soda', '1/2 teaspoon salt', '1 cup dried sour cherries (4 ounces)']

Put oven rack in middle position and preheat oven to 400°F. Heat butter and half of chocolate in milk in a 2-quart saucepan over low heat, stirring constantly, until just melted. Remove from heat. Cool 15 minutes. Add eggs and whisk until smooth. Whisk together flour, cocoa, brown sugar, baking powder, baking soda, and salt in a medium bowl until combined well. Add chocolate mixture and stir until just combined. Stir in remaining chocolate and cherries. Divide among 12 greased (1/2-cup) muffin cups. Bake until a tester comes out clean, 14 to 18 minutes. Cool in pan on a rack 5 to 10 minutes.

chocolate-cherry-muffins-231395

['3/4 stick (6 tablespoons) unsalted butter', '5 ounces bittersweet chocolate (not extra-bitter), coarsely chopped', '1 cup whole milk', '2 large eggs', '1 1/3 cups all-purpose flour', '1/3 cup unsweetened cocoa powder', '1/3 cup packed brown sugar', '1 1/2 teaspoons baking powder', '1/2 teaspoon baking soda', '1/2 teaspoon salt', '1 cup dried sour cherries (4 ounces)']

Chicken Empanada with Chorizo, Raisins, and Olives

['3 whole chicken legs, including thighs (2 to 2 1/4 pounds total)', '1 teaspoon salt', '1/4 teaspoon black pepper', '4 1/2 tablespoons extra-virgin olive oil', '2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips', '2 large garlic cloves, minced', '2 Turkish bay leaves or 1 California', '1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)', '1/2 teaspoon Spanish smoked paprika (not hot)', '1/4 cup chopped pitted green olives', '1/4 cup golden raisins', '1/2 cup dry white wine', '1/2 cup reduced-sodium chicken broth', '1 pound frozen pizza dough, thawed']

Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total. Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes. Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes. Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil. Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan. Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water. Roll out remaining dough in same manner, then arrange over filling and press edges together to seal. Roll edges in and press to form a decorative rim. Make a 1-inch hole (a steam vent) in center of empanada. Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more. Remove from oven and brush empanada with remaining 3/4 tablespoon oil. Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm. Cut empanada into squares and serve warm or at room temperature.

chicken-empanada-with-chorizo-raisins-and-olives-231377

['3 whole chicken legs, including thighs (2 to 2 1/4 pounds total)', '1 teaspoon salt', '1/4 teaspoon black pepper', '4 1/2 tablespoons extra-virgin olive oil', '2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips', '2 large garlic cloves, minced', '2 Turkish bay leaves or 1 California', '1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)', '1/2 teaspoon Spanish smoked paprika (not hot)', '1/4 cup chopped pitted green olives', '1/4 cup golden raisins', '1/2 cup dry white wine', '1/2 cup reduced-sodium chicken broth', '1 pound frozen pizza dough', 'thawed']

Beef Salad with Potatoes and Cornichons

['2 large boiling potatoes (1 pound total)', '3 cups shredded wine-braised chuck roast', '3 tablespoons red-wine vinegar', '1 1/2 tablespoons Dijon mustard', '1/4 cup finely chopped shallots (about 2)', '3/4 teaspoon sugar', '1 teaspoon salt', '1/4 teaspoon black pepper', '5 tablespoons mild olive or vegetable oil', '1/2 pound haricots verts or regular green beans, trimmed and halved diagonally', '1 large head Bibb lettuce', '6 cornichons (French sour gherkins), cut lengthwise into 1/8-inch-thick matchsticks', '1/4 cup chopped fresh flat-leaf parsley']

Put oven rack in middle position and preheat oven to 400°F. Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil. Bake until tender, about 1 hour. (Potatoes are done when a small knife pierces centers easily.) Unwrap potatoes and cool slightly. Reheat beef in a small baking dish, covered, in oven or in microwave until warm. While beef is heating, whisk together vinegar, mustard, shallots, sugar, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until dressing is emulsified. Steam beans in a steamer set over boiling water, covered, until just tender, about 5 minutes. Meanwhile, peel potatoes and cut crosswise into 1/4-inch-thick slices, transferring to a large bowl. Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat. Line a platter or 4 plates with lettuce leaves and arrange potato mixture on top. Toss meat, cornichons, and parsley with remaining vinaigrette and mound on top of potato mixture.

beef-salad-with-potatoes-and-cornichons-231365

['2 large boiling potatoes (1 pound total)', '3 cups shredded wine-braised chuck roast', '3 tablespoons red-wine vinegar', '1 1/2 tablespoons Dijon mustard', '1/4 cup finely chopped shallots (about 2)', '3/4 teaspoon sugar', '1 teaspoon salt', '1/4 teaspoon black pepper', '5 tablespoons mild olive or vegetable oil', '1/2 pound haricots verts or regular green beans, trimmed and halved diagonally', '1 large head Bibb lettuce', '6 cornichons (French sour gherkins), cut lengthwise into 1/8-inch-thick matchsticks', '1/4 cup chopped fresh flat-leaf parsley']

Orange-Soy-Braised Pork Ribs

['4 pounds country-style pork ribs', '1/2 teaspoon salt', '1 1/2 cups fresh orange juice', '1/2 cup soy sauce', '2 tablespoons sugar', '2 tablespoons finely chopped peeled fresh ginger', '1 tablespoon minced garlic (3 cloves)', '1/2 teaspoon coarsely ground black pepper', 'an 11- by 17-inch flameproof roasting pan']

Put oven rack in middle position and preheat oven to 325°F. Sprinkle ribs evenly with salt. Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved. Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil. Braise ribs in oven until very tender, about 2 hours. (If making ahead, see cooks' note, below.) Reduce oven temperature to 200°F. Transfer ribs to a baking dish, arranging them in 1 layer, and keep warm in oven. Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes. Brush glaze generously on ribs.

orange-soy-braised-pork-ribs-231363

['4 pounds country-style pork ribs', '1/2 teaspoon salt', '1 1/2 cups fresh orange juice', '1/2 cup soy sauce', '2 tablespoons sugar', '2 tablespoons finely chopped peeled fresh ginger', '1 tablespoon minced garlic (3 cloves)', '1/2 teaspoon coarsely ground black pepper', 'an 11- by 17-inch flameproof roasting pan']

Pumpkin Seed Brittle

['1 cup sugar', '1/2 cup water', '1/8 teaspoon fine sea salt', '3/4 cup raw green (hulled) pumpkin seeds (not toasted; 4 ounces)', 'parchment paper; a candy thermometer']

Put a 24- by 12-inch sheet of parchment on a work surface and anchor corners with pieces of tape. Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238°F (soft-ball stage) on thermometer, 10 to 12 minutes (sugar syrup will be colorless). Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes. Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted). Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out (between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. (Alternately, break brittle into pieces once cool.)

pumpkin-seed-brittle-231374

['1 cup sugar', '1/2 cup water', '1/8 teaspoon fine sea salt', '3/4 cup raw green (hulled) pumpkin seeds (not toasted; 4 ounces)', 'parchment paper; a candy thermometer']

Chicken Curry with Cashews

['1/2 stick (1/4 cup) unsalted butter', '2 medium onions, finely chopped (2 cups)', '2 large garlic cloves, finely chopped', '1 tablespoon finely chopped peeled fresh ginger', '3 tablespoons curry powder', '2 teaspoons salt', '1 teaspoon ground cumin', '1/2 teaspoon cayenne', '1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces', '1 (14.5-ounce) can diced tomatoes', '1/4 cup chopped fresh cilantro', '3/4 cup cashews (1/4 pound)', '3/4 cup plain whole-milk yogurt', 'Accompaniment: cooked basmati or jasmine rice', 'Garnish: chopped fresh cilantro']

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.) Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

chicken-curry-with-cashews-231358

['1/2 stick (1/4 cup) unsalted butter', '2 medium onions, finely chopped (2 cups)', '2 large garlic cloves, finely chopped', '1 tablespoon finely chopped peeled fresh ginger', '3 tablespoons curry powder', '2 teaspoons salt', '1 teaspoon ground cumin', '1/2 teaspoon cayenne', '1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces', '1 (14.5-ounce) can diced tomatoes', '1/4 cup chopped fresh cilantro', '3/4 cup cashews (1/4 pound)', '3/4 cup plain whole-milk yogurt', 'Accompaniment: cooked basmati or jasmine rice', 'Garnish: chopped fresh cilantro']

Apricot Chicken with Almonds

['4 (6-ounce) skinless boneless chicken breast halves', '5/8 teaspoon salt', '1/2 teaspoon black pepper', '1/3 cup sliced almonds', '1/2 cup apricot preserves', '1 1/2 tablespoons soy sauce', '1 tablespoon whole-grain mustard', '1 tablespoon unsalted butter']

Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass). Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes. While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes. Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more. Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.

apricot-chicken-with-almonds-231356

['4 (6-ounce) skinless boneless chicken breast halves', '5/8 teaspoon salt', '1/2 teaspoon black pepper', '1/3 cup sliced almonds', '1/2 cup apricot preserves', '1 1/2 tablespoons soy sauce', '1 tablespoon whole-grain mustard', '1 tablespoon unsalted butter']

Chocolate Tart with Candied Clementine Peel

['Vegetable oil for greasing pan', "5 ounces wheatmeal biscuits such as Carr's whole-wheat crackers, finely ground (1 1/3 cups)", '2 tablespoons sugar', '5 tablespoons unsalted butter, melted', '2 large egg yolks', '1 1/3 cups heavy cream', '10 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped', '1/2 cup candied clementine peel (not sugarcoated; recipe follows), finely chopped', 'Garnish: candied clementine peel', 'a 9- or 10-inch fluted round tart pan (1 inch deep) with a removable bottom; an instant-read thermometer']

Put oven rack in middle position and preheat oven to 350°F. Lightly oil tart pan. Stir together biscuit crumbs, sugar, and butter in a bowl, then press crumb mixture evenly onto bottom of tart pan. Bake crust 10 minutes, then cool completely in pan on a rack. Lightly beat yolks in a small bowl. Bring cream to a simmer in a 2-quart heavy saucepan and remove from heat. Add about one third of hot cream to yolks in a slow stream, whisking constantly, then pour yolk mixture into remaining cream, whisking. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until it is thick enough to coat back of spoon and registers 170°F on thermometer, 1 to 2 minutes (do not let boil). Remove from heat and add chopped chocolate, whisking until smooth, then whisk in chopped candied peel. Pour filling evenly over crust and chill tart, uncovered, until firm, at least 2 hours. Remove side of pan and serve tart chilled or at cool room temperature.

chocolate-tart-with-candied-clementine-peel-231393

['Vegetable oil for greasing pan', '"5 ounces wheatmeal biscuits such as Carrs whole-wheat crackers, finely ground (1 1/3 cups)", 2 tablespoons sugar', '5 tablespoons unsalted butter, melted', '2 large egg yolks', '1 1/3 cups heavy cream', '10 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped', '1/2 cup candied clementine peel (not sugarcoated; recipe follows), finely chopped', 'Garnish: candied clementine peel', 'a 9- or 10-inch fluted round tart pan (1 inch deep) with a removable bottom; an instant-read thermometer']

Roasted Peppers with Boquerones

['6 large red bell peppers (3 pounds total)', '1 tablespoon Sherry vinegar', '1 teaspoon sugar', '12 boquerones (white anchovy fillets in vinegar), drained, patted dry, and halved lengthwise']

Preheat broiler. Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, 15 to 20 minutes. Transfer to a large bowl and cover bowl tightly with plastic wrap, then let steam 20 minutes. When peppers are cool enough to handle, peel them, reserving all juices in bowl, and discard stems and seeds. Cut peppers lengthwise into 1/4-inch-wide strips. Pour pepper juices through a sieve into another bowl, then add vinegar and sugar to juices, stirring until sugar is dissolved, then stir in peppers. Marinate peppers at room temperature, stirring occasionally, at least 2 hours. Spoon peppers and juices into a shallow bowl and arrange anchovy strips decoratively on top.

roasted-peppers-with-boquerones-231380

['6 large red bell peppers (3 pounds total)', '1 tablespoon Sherry vinegar', '1 teaspoon sugar', '12 boquerones (white anchovy fillets in vinegar)', 'drained', 'patted dry', 'and halved lengthwise']

Minted Eggplant

['1/4 cup Sherry vinegar', '3 medium eggplants (2 pounds total), trimmed and each cut lengthwise into 8 wedges', '3/4 teaspoon salt', '1 garlic clove, minced', '1/2 teaspoon dried oregano, crumbled', '1/8 teaspoon black pepper', '6 tablespoons extra-virgin olive oil', '2 tablespoons finely chopped fresh mint', '2 tablespoons finely chopped fresh flat-leaf parsley', 'a 12-inch collapsible steamer basket or a pasta pot with a shallow perforated colander-steamer insert']

Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange eggplant, skin sides down, in steamer basket and sprinkle with 1/2 teaspoon salt, then steam, covered, until tender, 15 to 20 minutes. Transfer basket to sink and let eggplant drain 5 minutes. Transfer eggplant to a deep platter. Whisk together garlic, oregano, pepper, remaining 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several times, 2 hours. Sprinkle with mint and parsley just before serving.

minted-eggplant-231368

['1/4 cup Sherry vinegar', '3 medium eggplants (2 pounds total), trimmed and each cut lengthwise into 8 wedges', '3/4 teaspoon salt', '1 garlic clove, minced', '1/2 teaspoon dried oregano, crumbled', '1/8 teaspoon black pepper', '6 tablespoons extra-virgin olive oil', '2 tablespoons finely chopped fresh mint', '2 tablespoons finely chopped fresh flat-leaf parsley', 'a 12-inch collapsible steamer basket or a pasta pot with a shallow perforated colander-steamer insert']

Wine-Braised Chuck Roast with Onions

['4 pounds boneless beef chuck roast', '2 teaspoons salt', '3/4 teaspoon black pepper', '2 tablespoons vegetable oil', '2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced', '2 large garlic cloves, finely chopped', '1 tablespoon tomato paste', '1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled', '1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled', '1 1/2 cups dry white wine', '1 cup water', 'Accompaniment: 1/2 pound egg noodles, boiled until al dente', 'Garnish: chopped fresh flat-leaf parsley']

Put oven rack in middle position and preheat oven to 325°F. Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate. Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total. Let beef stand, uncovered, in onion sauce about 30 minutes. If reserving some meat for beef salad , cut off one third of roast, and, when cool enough to handle, shred and toss with 3/4 cup onion sauce. Cool completely, uncovered, then chill in an airtight container. While shredded beef cools, preheat oven to 350°F and transfer remaining beef to a cutting board and cut into 1/2-inch-thick slices. Season with salt and pepper and return beef to sauce. Reheat, covered, 20 minutes.

wine-braised-chuck-roast-with-onions-231357

['4 pounds boneless beef chuck roast', '2 teaspoons salt', '3/4 teaspoon black pepper', '2 tablespoons vegetable oil', '2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced', '2 large garlic cloves, finely chopped', '1 tablespoon tomato paste', '1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled', '1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled', '1 1/2 cups dry white wine', '1 cup water', 'Accompaniment: 1/2 pound egg noodles, boiled until al dente', 'Garnish: chopped fresh flat-leaf parsley']

Trout with Haricots Verts and Almonds

['Four 10-ounce boned whole rainbow trout', '8 ounces haricots verts, stem ends removed', 'Kosher salt and freshly ground white pepper', 'Canola oil', '10 tablespoons (5 ounces) unsalted butter', '3/4 cup sliced blanched (skinned) almonds, lightly toasted', '2 teaspoons minced Italian parsley', '2 teaspoons fresh lemon juice']

With scissors, cut away the dorsal fin along the back of each fish. Hold each pectoral fin (the one closest to the head) and cut away and discard the gill plate and pectoral fin. Turn the fish on its back and open it up. Starting at the head, cut away the belly flap on each side, along with the pelvic fin. Remove the tail by cutting across the fish about an inch from the bottom of the tail. Set aside. Bring a large pot of generously salted water to a boil. Prepare an ice bath. Blanch the haricots verts in the boiling water for 2 to 6 minutes, or until they are barely tender, with a slight bite still left to them. Drain the beans and transfer to the ice bath to chill quickly, then drain again and dry on paper towels. Lightly sprinkle both sides of each trout with salt and pepper. If you have them, heat two 12-inch nonstick pans (special oval pans work best for fish) over medium-high heat. If you have only one pan, cook two trout first, cover, and keep them in a warm place while you cook the final two. Coat each pan with a light film of canola oil. Add the trout skin side down and sauté for about 4 minutes on one side only. The fish may still look undercooked at the top of the flesh, but the hot ingredients that will top them will complete the cooking. Meanwhile, put the beans in a sauté pan, add 2 tablespoons of the butter and 1/3 cup water, and place over medium heat. Heat, stirring occasionally, until the water has evaporated and the beans are hot and glazed with butter. Season to taste with salt and pepper. Remove the pan from the heat and keep warm. When the fish are done, cut off the heads and discard, if desired, and place the fish on serving plates. Drain the oil from one of the pans and return the pan to the heat. Add the remaining 8 tablespoons butter and a pinch of salt to the hot pan. When the butter begins to brown, add the almonds, shaking the pan to brown them evenly. When they are a rich golden brown, add the parsley and lemon juice. Meanwhile, cover each trout with one-quarter of the beans. Spoon the foaming butter and almonds over the haricots verts and around the edges of the plates.

trout-with-haricots-verts-and-almonds-231344

['Four 10-ounce boned whole rainbow trout', '8 ounces haricots verts, stem ends removed', 'Kosher salt and freshly ground white pepper', 'Canola oil', '10 tablespoons (5 ounces) unsalted butter', '3/4 cup sliced blanched (skinned) almonds, lightly toasted', '2 teaspoons minced Italian parsley', '2 teaspoons fresh lemon juice']

Chocolate Sauce

['8 ounces semisweet chocolate, such as Valrhona Equatoriale, finely chopped', '1 cup heavy cream', '1/2 cup light corn syrup']

Place the chocolate in a metal bowl. Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.) To serve, warm the sauce gently in the top of a double boiler or in the microwave.

chocolate-sauce-231351

['8 ounces semisweet chocolate, such as Valrhona Equatoriale, finely chopped', '1 cup heavy cream', '1/2 cup light corn syrup']

Lemon Tart

['Butter and flour for the tart pan', 'N/A all-purpose flour', '1/3 recipe Pine Nut Crust', '2 large eggs, cold', '2 large egg yolks, cold', '3/4 cup sugar', '1/2 cup fresh lemon juice', '6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces']

Preheat the oven to 350°F. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats. Remove the tart pan from the refrigerator. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off any excess dough. Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling. (There may be some cracks in the crust; they will not affect the finished tart.) Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes. Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet. Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.

lemon-tart-231349

['Butter and flour for the tart pan', 'N/A all-purpose flour', '1/3 recipe Pine Nut Crust', '2 large eggs, cold', '2 large egg yolks, cold', '3/4 cup sugar', '1/2 cup fresh lemon juice', '6 tablespoons (3 ounces) cold unsalted butter', 'cut into 6 pieces']

Cream Puffs with Vanilla Ice Cream and Chocolate Sauce

['1 cup water', '5 1/3 tablespoons (about 3 ounces) unsalted butter', '1 tablespoon plus 1 teaspoon sugar', '1/8 teaspoon kosher salt', '1 cup all-purpose flour', '4 to 5 large eggs', '1 1/2 cups Chocolate Sauce', '1 1/2 cups Vanilla Ice Cream']

Preheat the oven to 450°F. Line one baking sheet with a Silpat and a second one with parchment paper (or line both sheets with parchment if you don't have a Silpat). Set up a heavy-duty mixer with the paddle attachment. Combine the water, butter, sugar, and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still damp. Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added. Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and there will be the nutty aroma of cooked flour. Immediately transfer the dough to the mixer bowl and mix for a few seconds to release some of the heat from the dough. With the mixer on medium speed, add 4 eggs, one at a time, beating until each egg is completely incorporated before adding the next one; scrape down the sides of the bowl as necessary. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should fall off the spatula very slowly; if it doesn't move at all or is very dry and falls off in one clump, beat in the additional egg. Place the dough in a pastry bag fitted with a 1/2-inch plain tip. Pipe 15 disks (this will give you 3 extras for testing) about 1 1/2 inches across and just under 1/2 inch thick on the Silpat-lined baking sheet, leaving about 1 1/2 inches between them, as they will expand when baked. Pipe the remainder on the other sheet. (You will have about 4 dozen in all.) Bake the 15 puffs for the recipe and freeze the ones on the second baking sheet until firm, then transfer to a freezer container and freeze for another time. Bake the puffs for 10 minutes, turn the sheet around, turn the oven down to 350°F, and bake 15 minutes more. Remove one puff and break it open: It should be hollow inside and not gooey or eggy; if it is still moist, return it to the oven and check in 5 minutes. Cool the puffs completely on the baking sheet. Store in an airtight container until serving time. Preheat the oven to 300°F. Warm the chocolate sauce in a double boiler or a microwave. Warm the profiteroles on a baking sheet in the oven. Split each profiterole in half and arrange 3 on each plate. Place a small scoop of ice cream in the bottom half of each profiterole and top with the lid. Spoon the sauce over.

cream-puffs-with-vanilla-ice-cream-and-chocolate-sauce-231345

['1 cup water', '5 1/3 tablespoons (about 3 ounces) unsalted butter', '1 tablespoon plus 1 teaspoon sugar', '1/8 teaspoon kosher salt', '1 cup all-purpose flour', '4 to 5 large eggs', '1 1/2 cups Chocolate Sauce', '1 1/2 cups Vanilla Ice Cream']

Bibb Lettuce Salad

['4 heads Bibb lettuce', 'Kosher salt and freshly ground black pepper', '2 tablespoons minced shallots', '2 tablespoons minced chives', '1/4 cup Italian parsley leaves', '1/4 cup tarragon leaves', '1/4 cup chervil leaves', '1/2 cup House Vinaigrette', '1 tablespoon plus 1 teaspoon fresh lemon juice']

Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together; discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner. Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots and chives, and 1 tablespoon each of the parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of the vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads. For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves.

bibb-lettuce-salad-231346

['4 heads Bibb lettuce', 'Kosher salt and freshly ground black pepper', '2 tablespoons minced shallots', '2 tablespoons minced chives', '1/4 cup Italian parsley leaves', '1/4 cup tarragon leaves', '1/4 cup chervil leaves', '1/2 cup House Vinaigrette', '1 tablespoon plus 1 teaspoon fresh lemon juice']

[]

pear-and-frangipane-crostata-with-raspberry-vinegar-glaze-231327

['']

Bittersweet Chocolate-Citrus Tart with Jasmine Whipped Cream

['1/2 cup (1 stick) unsalted butter, melted', '1/4 cup sugar', '3/4 teaspoon vanilla extract', '1/8 teaspoon salt', '1 cup all purpose flour', '8 ounces bittersweet or semisweet chocolate, finely chopped', '5 tablespoons unsalted butter, cut into 5 pieces', '1/2 teaspoon (lightly packed) finely grated blood orange peel or orange peel', '1/2 teaspoon (lightly packed) finely grated pink grapefruit peel', '1 large egg yolk, room temperature', '1/4 cup boiling water', 'Jasmine Whipped Cream (see recipe)', 'Candied Citrus Peel']

Combine first 4 ingredients in bowl. Add flour and stir just until blended; let stand 5 minutes. Press dough onto bottom and up sides of 9- to 91/2-inch-diameter tart pan with removable bottom. Chill 30 minutes. Position rack in bottom third of oven and preheat to 350°F. Bake crust until deep golden, pressing down with back of spoon if bubbles form, about 25 minutes. Cool crust in pan on rack. Combine chocolate, butter, and both peels in medium metal bowl. Place bowl in skillet of barely simmering water set over low heat. Stir just until chocolate and butter are melted and smooth. Remove bowl from water. Place fine strainer over bowl with melted chocolate. Keep skillet with water set over low heat. Whisk egg yolk in small metal bowl to blend. Gradually whisk in 1/4 cup boiling water. Place bowl in skillet of hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until instant-read thermometer inserted into egg mixture registers 160°F, about 3 minutes. Immediately pour egg mixture into strainer set over bowl of chocolate. Stir just until egg is incorporated into chocolate and mixture is smooth. Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled). Cover and chill overnight or up to 2 days. Before serving, let tart soften slightly at room temperature. Remove pan sides. Place tart on platter. Using pastry bag fitted with star tip, pipe whipped cream rosettes around edge of tart. Garnish with candied peel.

bittersweet-chocolate-citrus-tart-with-jasmine-whipped-cream-231326

['1/2 cup (1 stick) unsalted butter, melted', '1/4 cup sugar', '3/4 teaspoon vanilla extract', '1/8 teaspoon salt', '1 cup all purpose flour', '8 ounces bittersweet or semisweet chocolate, finely chopped', '5 tablespoons unsalted butter, cut into 5 pieces', '1/2 teaspoon (lightly packed) finely grated blood orange peel or orange peel', '1/2 teaspoon (lightly packed) finely grated pink grapefruit peel', '1 large egg yolk, room temperature', '1/4 cup boiling water', 'Jasmine Whipped Cream (see recipe)', 'Candied Citrus Peel']

White Chocolate Praline Ice Cream Terrine with Blackberry-Raspberry Sauce

['1 cup sugar', '1/2 cup water', '1/8 teaspoon cream of tartar', '1 1/3 cups coarsely chopped walnuts', '4 large egg yolks', '1 1/2 cups heavy whipping cream', '1 1/2 cups whole milk', '1/2 cup sugar', '8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped', '1/2 teaspoon vanilla extract', 'Blackberry-Raspberry Sauce']

Line rimmed baking sheet with foil. Stir sugar, 1/2 cup water, and cream of tartar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Add nuts; stir with wooden spoon until coated with syrup. Continue to cook until syrup is deep amber color, gently pushing nuts into syrup, about 3 minutes longer. Immediately scrape mixture out onto prepared baking sheet, spreading as thinly as possible with metal spatula. Let praline stand until cool and firm, about 1 hour. Break praline into irregular pieces. Set aside a few pieces for garnish. Coarsely chop remaining praline. (Can be made 3 days ahead. Store airtight at room temperature.) Whisk yolks in bowl to blend. Bring cream, milk, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk cream mixture into yolks; return to saucepan and stir constantly until mixture thickens slightly and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil). Transfer custard to 4-cup measuring cup; cool slightly. Place white chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water; stir just until chocolate is melted and smooth. Remove bowl from over water. Gradually whisk warm custard into melted chocolate. Mix in vanilla. Cover and chill custard at least 4 hours and up to 1 day. Process custard in ice cream maker. Transfer ice cream to container; cover and freeze at least 6 hours or overnight. Line 9x5x3-inch loaf pan with double layer of plastic wrap, leaving 4-inch overhang. Spread 1/3 of ice cream over bottom of prepared loaf pan; sprinkle with half of chopped praline. Spread half of remaining ice cream over; sprinkle with remaining chopped praline. Spread remaining ice cream over. Fold plastic wrap over to cover. Freeze overnight. (Can be made 3 days ahead. Keep frozen.) Invert terrine onto platter; remove plastic wrap. Serve terrine with sauce and garnish with reserved praline pieces.

white-chocolate-praline-ice-cream-terrine-with-blackberry-raspberry-sauce-231325

['1 cup sugar', '1/2 cup water', '1/8 teaspoon cream of tartar', '1 1/3 cups coarsely chopped walnuts', '4 large egg yolks', '1 1/2 cups heavy whipping cream', '1 1/2 cups whole milk', '1/2 cup sugar', '8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped', '1/2 teaspoon vanilla extract', 'Blackberry-Raspberry Sauce']

Cranberry Granita

['4 cups cranberries (about 1 pound), plus additional berries for garnish', '4 cups cold water', '2 cups sugar', '1 cup light corn syrup', '1/2 cup orange juice', 'Fresh mint sprigs']

Combine 4 cups cranberries and next 4 ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat, cover, and let steep 30 minutes. Working in batches, puree mixture in processor. Strain puree into large bowl, pressing to extract as much liquid as possible. Pour strained puree into 15x10x2-inch dish. Freeze 45 minutes. Using fork, stir to blend in any frozen portions. Freeze until granita has uniform slushy consistency, stirring every 45 minutes to incorporate frozen portions, about 5 hours. Cover and keep frozen up to 1 day. Using fork tines, scrape granita, forming icy flakes. Spoon into goblets. Garnish with cranberries and mint sprigs.

cranberry-granita-231324

['4 cups cranberries (about 1 pound), plus additional berries for garnish', '4 cups cold water', '2 cups sugar', '1 cup light corn syrup', '1/2 cup orange juice', 'Fresh mint sprigs']

White Chocolate and Peppermint Cookie Brittle

['1 1/2 cups all purpose flour', '1/2 teaspoon baking soda', '1/4 teaspoon salt', '3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled slightly', '1/2 cup sugar', '1/3 cup (packed) golden brown sugar', '1 teaspoon vanilla extract', '10 ounces high-quality white chocolate (such as Lindt or Perugina), chopped into 1/3-inch pieces, divided', '3/4 cup coarsely crushed red-and-white-striped hard peppermint candies (about 6 ounces), divided']

Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk flour, baking soda, and salt in medium bowl. Whisk melted butter, both sugars, and vanilla in large bowl until smooth. Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy. Transfer dough to prepared sheet. Press dough into 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on sheet 10 minutes. Transfer to rack; cool completely. Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth. Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie. Sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces. (Can be made 2 days ahead. Store in airtight container at room temperature.)

white-chocolate-and-peppermint-cookie-brittle-231318

['1 1/2 cups all purpose flour', '1/2 teaspoon baking soda', '1/4 teaspoon salt', '3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled slightly', '1/2 cup sugar', '1/3 cup (packed) golden brown sugar', '1 teaspoon vanilla extract', '10 ounces high-quality white chocolate (such as Lindt or Perugina), chopped into 1/3-inch pieces, divided', '3/4 cup coarsely crushed red-and-white-striped hard peppermint candies (about 6 ounces)', 'divided']

Walnut Sables

['1 1/4 cups all purpose flour', '1 cup finely chopped toasted walnuts', '1/4 teaspoon baking powder', '1/8 teaspoon salt', '1/2 cup (1 stick) unsalted butter, room temperature', '2/3 cup powdered sugar', '1/2 teaspoon vanilla extract', '1 large egg yolk', 'Raw sugar*']

Mix flour, walnuts, baking powder, and 1/8 teaspoon salt in medium bowl. Using electric mixer, beat butter, powdered sugar, and vanilla in large bowl until fluffy. Beat in egg yolk. Add flour mixture and stir until blended. Shape dough into ball; flatten into disk. Wrap in plastic and chill until firm enough to roll, about 15 minutes. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Roll out dough on lightly floured surface to 1/4-inch thickness. Using assorted cutters, cut out cookies. Transfer cookies to prepared sheets. Gather dough scraps and repeat until all dough is used. Sprinkle cookies with raw sugar, pressing lightly to adhere. Bake sablés until light golden, about 20 minutes. Cool on sheets 5 minutes. Transfer to racks and cool completely. (Can be made 4 days ahead. Store airtight at room temperature.)

walnut-sables-231317

['1 1/4 cups all purpose flour', '1 cup finely chopped toasted walnuts', '1/4 teaspoon baking powder', '1/8 teaspoon salt', '1/2 cup (1 stick) unsalted butter, room temperature', '2/3 cup powdered sugar', '1/2 teaspoon vanilla extract', '1 large egg yolk', 'Raw sugar*']

Triple-Chocolate Cranberry Oatmeal Cookies

['1 cup all purpose flour', '1/2 teaspoon baking soda', '1/2 teaspoon cinnamon', '1/4 teaspoon salt', '10 tablespoons (1 1/4 sticks) unsalted butter, room temperature', '1/2 cup sugar', '1/2 cup (packed) golden brown sugar', '1 large egg', '1 teaspoon vanilla extract', '1 cup old-fashioned oats', '1/2 cup semisweet chocolate chips', '1/2 cup milk chocolate chips', '1/2 cup white chocolate chips', '1/2 cup coarsely chopped fresh or frozen cranberries', '2 ounces milk chocolate or white chocolate, chopped (for drizzling)']

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)

triple-chocolate-cranberry-oatmeal-cookies-231316

['1 cup all purpose flour', '1/2 teaspoon baking soda', '1/2 teaspoon cinnamon', '1/4 teaspoon salt', '10 tablespoons (1 1/4 sticks) unsalted butter, room temperature', '1/2 cup sugar', '1/2 cup (packed) golden brown sugar', '1 large egg', '1 teaspoon vanilla extract', '1 cup old-fashioned oats', '1/2 cup semisweet chocolate chips', '1/2 cup milk chocolate chips', '1/2 cup white chocolate chips', '1/2 cup coarsely chopped fresh or frozen cranberries', '2 ounces milk chocolate or white chocolate', 'chopped (for drizzling)']

Spiced Fritters with Maple-Vanilla Syrup

['2 cups pure maple syrup', '1 cinnamon stick', '1 vanilla bean, split lengthwise', '2 1/2 cups unbleached all purpose flour', '1/2 cup sugar', '2 teaspoons baking powder', '1 teaspoon baking soda', '1 teaspoon ground allspice', '1/2 teaspoon ground mace', '1/2 teaspoon salt', '2 cups vanilla-flavored soy yogurt', '2 large eggs', '4 teaspoons brandy', 'Canola oil (for frying)', 'Powdered sugar']

Combine maple syrup and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Reduce heat and simmer 5 minutes. Scrape down sides of pan. Let syrup cool completely. Whisk first 7 ingredients in large bowl to blend. Whisk yogurt, eggs, and brandy in medium bowl to blend. Stir yogurt mixture into dry ingredients (batter will be very soft). Pour oil into heavy large saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 350°F to 360°F. Line large rimmed baking sheet with several layers of paper towels. Frying 3 or 4 at a time, drop batter by heaping tablespoonfuls into oil and cook until deep golden brown, turning occasionally, about 5 minutes. Using slotted spoon, transfer fritters to paper towels to drain. Sift powdered sugar over fritters. Spoon syrup into bowls. Arrange 3 fritters atop syrup in each.

spiced-fritters-with-maple-vanilla-syrup-231315

['2 cups pure maple syrup', '1 cinnamon stick', '1 vanilla bean, split lengthwise', '2 1/2 cups unbleached all purpose flour', '1/2 cup sugar', '2 teaspoons baking powder', '1 teaspoon baking soda', '1 teaspoon ground allspice', '1/2 teaspoon ground mace', '1/2 teaspoon salt', '2 cups vanilla-flavored soy yogurt', '2 large eggs', '4 teaspoons brandy', 'Canola oil (for frying)', 'Powdered sugar']

Pecan Lace Sandwich Cookies with Orange Buttercream

['1/4 cup (1/2 stick) unsalted butter, room temperature', '1/3 cup sugar', '2 tablespoons light corn syrup', '1/3 cup all purpose flour', '1 cup coarsely ground pecans (about 4 ounces)', '1 teaspoon vanilla extract', '1 cup powdered sugar', '1/4 cup (1/2 stick) unsalted butter, room temperature', '1 tablespoon orange juice', '3/4 teaspoon grated orange peel']

Position rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine. Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets 10 minutes. Transfer to rack; cool completely. Whisk all ingredients in medium bowl until smooth. Spread 1 teaspoon filling onto bottom of 1 cookie. Top with second cookie, bottom side down, pressing lightly to adhere. Repeat with remaining cookies. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)

pecan-lace-sandwich-cookies-with-orange-buttercream-231314

['1/4 cup (1/2 stick) unsalted butter, room temperature', '1/3 cup sugar', '2 tablespoons light corn syrup', '1/3 cup all purpose flour', '1 cup coarsely ground pecans (about 4 ounces)', '1 teaspoon vanilla extract', '1 cup powdered sugar', '1/4 cup (1/2 stick) unsalted butter, room temperature', '1 tablespoon orange juice', '3/4 teaspoon grated orange peel']

Joanne's Apricot Bars

['Nonstick vegetable oil spray', '1 cup all purpose flour', '1/4 cup sugar', 'Pinch of salt', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes', '2/3 cup (packed) dried apricot halves (about 4 ounces), coarsely chopped', '1/3 cup all purpose flour', '1/2 teaspoon baking powder', '1/4 teaspoon salt', '2 large eggs', '1 cup (packed) golden brown sugar', '1/2 teaspoon vanilla extract', '1/2 cup chopped toasted walnuts', 'Powdered sugar']

Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature. Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside. Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread. Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish. Cut cookie into 6 strips, then crosswise into thirds. Transfer to waxed paper. Sift powdered sugar over bars.

joannes-apricot-bars-231313

['Nonstick vegetable oil spray', '1 cup all purpose flour', '1/4 cup sugar', 'Pinch of salt', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes', '2/3 cup (packed) dried apricot halves (about 4 ounces), coarsely chopped', '1/3 cup all purpose flour', '1/2 teaspoon baking powder', '1/4 teaspoon salt', '2 large eggs', '1 cup (packed) golden brown sugar', '1/2 teaspoon vanilla extract', '1/2 cup chopped toasted walnuts', 'Powdered sugar']

Iced Stars

['1 2/3 cups all purpose flour', '1/4 teaspoon baking powder', '1/4 teaspoon salt', '1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, divided', '2/3 cup sugar', '1 1/2 teaspoons vanilla extract, divided', '1/4 teaspoon almond extract', '1 cup powdered sugar', '3 1/2 teaspoons (about) whole milk', 'Assorted decorative candies (such as colored sugar crystals, edible glitter, and nonpareils)']

Sift first 3 ingredients into medium bowl. Using electric mixer, beat 1 cup butter and 2/3 cup sugar in large bowl until smooth. Beat in 1 teaspoon vanilla extract and almond extract. Beat in flour mixture until just blended. Gather dough together; divide in half. Flatten each half into disk, wrap in plastic, and chill overnight. (Can be made 2 days ahead. Keep chilled. Soften dough slightly at room temperature before rolling out.) Position rack in center of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Working with 1 disk at a time, roll out on lightly floured surface to scant 1/4-inch thickness. Cut out cookies with assorted cutters. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather scraps and roll out on lightly floured surface; cut out additional cookies. Repeat until all dough is used. Bake cookies, 1 sheet at a time, until edges and bottoms are light golden, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. Sift powdered sugar into medium bowl. Using electric mixer, beat in 1/4 cup butter, 1/2 teaspoon vanilla, and enough milk by teaspoonfuls to form thick icing. Spread thinly onto cookies. Decorate as desired. Let stand until set, about 2 hours. (Can be made 3 days ahead. Store between waxed paper in airtight container at room temperature.)

iced-stars-231312

['1 2/3 cups all purpose flour', '1/4 teaspoon baking powder', '1/4 teaspoon salt', '1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, divided', '2/3 cup sugar', '1 1/2 teaspoons vanilla extract, divided', '1/4 teaspoon almond extract', '1 cup powdered sugar', '3 1/2 teaspoons (about) whole milk', 'Assorted decorative candies (such as colored sugar crystals', 'edible glitter', 'and nonpareils)']

[]

hazelnut-shortbread-sticks-231311

['']

Dried Cherry and Ginger Cannoli

['4 cups (2 pounds) fresh ricotta cheese', '2 cups powdered sugar', '1 cup mascarpone cheese*', '1 tablespoon grated orange peel', '1/2 teaspoon vanilla extract', '3/4 cup minced crystallized ginger', '3/4 cup minced dried tart cherries', '4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped', '25 purchased cannoli shells', 'Chopped pistachios', 'Additional powdered sugar']

Working in 2 batches, blend first 5 ingredients in processor until smooth; add ginger and cherries and process until finely chopped and well incorporated. Using on/off turns, mix in chocolate just until blended (do not puree). Transfer filling to large bowl. (Filling can be prepared 1 day ahead. Cover and refrigerate.Bring to room temperature before continuing.) Working in batches, transfer filling to pastry bag without tip. Pipe into shells. Sprinkle ends with pistachios. Chill at least 2 hours and up to 6 hours. Sift powdered sugar over cannoli and serve.

dried-cherry-and-ginger-cannoli-231310

['4 cups (2 pounds) fresh ricotta cheese', '2 cups powdered sugar', '1 cup mascarpone cheese*', '1 tablespoon grated orange peel', '1/2 teaspoon vanilla extract', '3/4 cup minced crystallized ginger', '3/4 cup minced dried tart cherries', '4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped', '25 purchased cannoli shells', 'Chopped pistachios', 'Additional powdered sugar']

Chocolate-Covered Gingerbread Kids

['1 3/4 cups plus 2 tablespoons all purpose flour', '2 teaspoons ground ginger', '3/4 teaspoon ground cinnamon', '1/2 teaspoon baking powder', '1/4 teaspoon baking soda', '1/4 teaspoon ground nutmeg', '1/4 teaspoon ground cloves', '6 tablespoons (packed) golden brown sugar', '1/4 cup (1/2 stick) unsalted butter, room temperature', '3 tablespoons mild-flavored (light) molasses', '1 large egg', '6 ounces semisweet chocolate, chopped', '2 teaspoons vegetable oil', 'Cinnamon decorating candies or chopped crystallized ginger']

Position rack in center of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Whisk first 7 ingredients in large bowl to blend. Stir brown sugar, butter, and molasses in medium saucepan over low heat until melted. Increase heat to medium-high and bring to boil, stirring constantly. Remove from heat. Let cool 10 minutes. Whisk egg in medium bowl to blend. Gradually whisk molasses mixture into egg. Using electric mixer, gradually beat molasses mixture into flour mixture until just blended. Roll dough out on lightly floured surface to 12x10-inch rectangle. Cut out gingerbread with cookie cutters. Transfer to baking sheets, spacing 1 inch apart. Gather scraps and roll out on lightly floured surface; cut out additional cookies. Repeat until all dough is used. Bake cookies, 1 sheet at a time, until puffed and tops are firm, about 10 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. Place rack over rimmed baking sheet. Stir chocolate and oil in top of double boiler set over barely simmering water until melted. Holding bottom of 1 cookie, dip top into chocolate, allowing excess to drip off. Transfer cookies, chocolate-side up, to prepared rack. Repeat with remaining cookies and chocolate. Decorate cookies with candies or ginger. Chill cookies until chocolate is set, about 30 minutes. (Cookies can be made 3 days ahead. Store in single layer in airtight container in refrigerator.) Let cookies stand at room temperature 15 minutes before serving.

chocolate-covered-gingerbread-kids-231309

['1 3/4 cups plus 2 tablespoons all purpose flour', '2 teaspoons ground ginger', '3/4 teaspoon ground cinnamon', '1/2 teaspoon baking powder', '1/4 teaspoon baking soda', '1/4 teaspoon ground nutmeg', '1/4 teaspoon ground cloves', '6 tablespoons (packed) golden brown sugar', '1/4 cup (1/2 stick) unsalted butter, room temperature', '3 tablespoons mild-flavored (light) molasses', '1 large egg', '6 ounces semisweet chocolate, chopped', '2 teaspoons vegetable oil', 'Cinnamon decorating candies or chopped crystallized ginger']

Coconut-Chocolate Marjolaine

['4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '1 cup heavy whipping cream', '1 tablespoon dark rum', '1 1/2 cups unsweetened shredded coconut* (about 4 1/2 ounces)', '2/3 cup sugar, divided', '2 tablespoons all purpose flour', '1/4 teaspoon salt', '6 large egg whites', '1/2 teaspoon cream of tartar', '12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '1 cup heavy whipping cream', '2 tablespoons dark rum', '1 cup unsweetened wide-shred coconut (coconut chips),* lightly toasted']

Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate; whisk until chocolate is melted and smooth. Whisk in rum. Cover and chill at least 6 hours. (Can be prepared 2 days ahead. Keep chilled.) Position rack in center of oven; preheat to 325°F. Line 17x11-inch rimmed baking sheet with parchment paper. Mix coconut, 1/3 cup sugar, flour, and salt in medium bowl. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 1/3 cup sugar; beat until stiff but not dry. Fold coconut mixture into meringue just until incorporated. Spread meringue evenly over parchment on prepared sheet, covering completely. Bake until light golden and just springy to touch, about 20 minutes (meringue will be soft). Cool completely on baking sheet. (Can be made 1 day ahead. Cover tightly with foil; store at room temperature.) Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate; whisk until chocolate is melted and smooth. Whisk in rum. Let glaze stand at room temperature until thickened and spreadable, about 1 hour. Place sheet of waxed paper on work surface. Cut around edges of meringue to loosen. Invert meringue onto waxed paper. Peel off parchment. Cut meringue crosswise in half, then cut lengthwise in thirds, forming six 8 1/2x3 2/3-inch rectangles. Cut piece of cardboard into 8 1/2x3 2/3-inch rectangle; cover cardboard with foil. Place 1 meringue rectangle on cardboard. Using electric mixer, beat ganache just until lighter-colored and firm enough to spread. Using offset spatula, spread 3 generous tablespoons ganache evenly over meringue. Top with second meringue rectangle; press to adhere. Spread 3 tablespoons ganache over. Repeat procedure with 3 more meringue rectangles and remaining ganache. Top with remaining meringue rectangle. Chill cake until ganache is firm, about 1 hour. Place cake on rack set over rimmed baking sheet. Spread top and sides of cake with some of glaze. Chill 30 minutes. Place bowl with remaining glaze in skillet of barely simmering water and rewarm just until instant-read thermometer inserted into glaze registers 90°F. Pour glaze over top of cake, allowing glaze to drip down sides, spreading evenly over sides. Using spatula, scoop up excess glaze on sheet; spread over sides of cake to cover. Press toasted coconut onto glaze over bottom 1 inch of cake. Transfer cake to platter. Chill until glaze is set, at least 1 hour. (Can be made 1 day ahead. Cover and keep chilled. Let cake stand at room temperature 30 minutes before serving.) Using serrated knife, cut cake crosswise into 8 slices. Transfer to plates.

coconut-chocolate-marjolaine-231307

['4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '1 cup heavy whipping cream', '1 tablespoon dark rum', '1 1/2 cups unsweetened shredded coconut* (about 4 1/2 ounces)', '2/3 cup sugar, divided', '2 tablespoons all purpose flour', '1/4 teaspoon salt', '6 large egg whites', '1/2 teaspoon cream of tartar', '12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '1 cup heavy whipping cream', '2 tablespoons dark rum', '1 cup unsweetened wide-shred coconut (coconut chips)', '* lightly toasted']

Baked Apples with Cranberries, Raisins, and Apricots

['4 large Golden Delicious apples', '1/2 cup golden raisins', '1/2 cup dried cranberries', '1/3 cup (packed) golden brown sugar', '1/4 cup chopped dried apricots', '3/4 teaspoon ground allspice, divided', '1/4 cup (1/2 stick) unsalted butter, melted', '2 cups sparkling apple-cranberry juice', '1/4 cup frozen concentrated cranberry juice cocktail, thawed']

Preheat oven to 400°F. Remove stems from apples.Using melon baller, scoop out core of each apple, making 1-inch-wide hollow center but leaving bottom of apple intact. Make 1/8-inch-deep cut in skin around center of each apple. Arrange apples, hollowed side up, in 8x8x2-inch glass baking dish. Mix raisins, cranberries, sugar, apricots, and 1/2 teaspoon allspice in small bowl. Pack fruit mixture into hollows of apples. Sprinkle any remaining fruit mixture around apples in dish. Drizzle butter into filling and around apples in dish. Pour sparkling juice and cranberry concentrate into dish. Sprinkle remaining 1/4 teaspoon allspice into dish. Bake apples uncovered until tender, occasionally basting with cranberry juice mixture, about 1 hour 10 minutes. Transfer apples to 4 bowls. Pour juices from dish into medium saucepan and boil until thick enough to coat spoon, about 4 minutes. Spoon sauce over apples.

baked-apples-with-cranberries-raisins-and-apricots-231306

['4 large Golden Delicious apples', '1/2 cup golden raisins', '1/2 cup dried cranberries', '1/3 cup (packed) golden brown sugar', '1/4 cup chopped dried apricots', '3/4 teaspoon ground allspice, divided', '1/4 cup (1/2 stick) unsalted butter, melted', '2 cups sparkling apple-cranberry juice', '1/4 cup frozen concentrated cranberry juice cocktail', 'thawed']

Truffled Potato Gratin

['4 cups whipping cream, divided', '2 tablespoons chopped fresh thyme', '15 whole black peppercorns', '5 large garlic cloves, crushed, divided', '5 pounds long slender russet potatoes, peeled, cut into 1/8-inch-thick slices', '3 fresh black truffles or three 1/3-ounce jars whole black truffles, sliced paper-thin']

Combine 2 cups cream, chopped thyme, black peppercorns, and 3 garlic cloves in heavy medium saucepan. Bring to simmer over medium heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add remaining 2 garlic cloves. Cover; simmer 5 minutes. Strain cream into bowl. Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Arrange 1/4 of potatoes in even layer in dish. Sprinkle with salt and pepper. Scatter 1/4 of truffle slices over. Spoon 1/4 of cream over. Repeat 3 more times, sprinkling any truffle liquid from jars over potato layers. Pour 2 cups cream over. Press potatoes firmly to compact. Cover dish with foil. Bake gratin 1 hour. Uncover and bake until top is brown, potatoes are tender, and cream bubbles thickly, about 20 minutes longer. Let stand 10 minutes before serving.

truffled-potato-gratin-231301

['4 cups whipping cream, divided', '2 tablespoons chopped fresh thyme', '15 whole black peppercorns', '5 large garlic cloves, crushed, divided', '5 pounds long slender russet potatoes, peeled, cut into 1/8-inch-thick slices', '3 fresh black truffles or three 1/3-ounce jars whole black truffles', 'sliced paper-thin']

Roasted Baby Beets

['30 baby beets (each 1 to 1 1/2 inches in diameter; about 5 bunches), unpeeled, all but 1 inch of tops trimmed, rinsed', '4 large fresh rosemary sprigs, plus additional sprigs for garnish', '1 1/2 tablespoons butter', '1/4 cup olive oil']

Preheat oven to 375°F. Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.) Preheat oven to 350°F. Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.

roasted-baby-beets-231298

['30 baby beets (each 1 to 1 1/2 inches in diameter; about 5 bunches), unpeeled, all but 1 inch of tops trimmed, rinsed', '4 large fresh rosemary sprigs, plus additional sprigs for garnish', '1 1/2 tablespoons butter', '1/4 cup olive oil']

Chestnut Risotto with Butternut Squash

['6 cups low-salt chicken broth', '1/4 cup cream Sherry', '1 tablespoon olive oil', '3 tablespoons butter, divided', '1 small white onion, finely chopped', '1/2 small butternut squash, peeled, seeded, cut into 1/4-inch pieces', '1 1/2 cups (10 ounces) arborio rice', '2 cups peeled roasted chestnuts, or jarred chestnuts, chopped', '1 teaspoon chopped fresh thyme', '1 teaspoon chopped fresh marjoram', '1/2 cup freshly grated Parmesan cheese', '2 tablespoons chopped fresh Italian parsley']

Bring chicken broth and Sherry to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm. Meanwhile, heat oil and 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and squash; cook until onion is translucent, stirring often, about 10 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add 1 cup warm broth; simmer until almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next until rice is just tender, stirring frequently, about 25 minutes total. Stir in chestnuts, thyme, and marjoram. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and parsley. Season risotto with salt and pepper and serve.

chestnut-risotto-with-butternut-squash-231295

['6 cups low-salt chicken broth', '1/4 cup cream Sherry', '1 tablespoon olive oil', '3 tablespoons butter, divided', '1 small white onion, finely chopped', '1/2 small butternut squash, peeled, seeded, cut into 1/4-inch pieces', '1 1/2 cups (10 ounces) arborio rice', '2 cups peeled roasted chestnuts, or jarred chestnuts, chopped', '1 teaspoon chopped fresh thyme', '1 teaspoon chopped fresh marjoram', '1/2 cup freshly grated Parmesan cheese', '2 tablespoons chopped fresh Italian parsley']

Roast Lamb with Marionberry-Pecan Crust

['2 well-trimmed racks of lamb (each about 1 1/4 pounds)', '6 tablespoons marionberry or boysenberry jam', '1/4 cup Dijon mustard', '3/4 cup finely chopped pecans', '6 tablespoons minced fresh Italian parsley', '3/4 cup fresh breadcrumbs made from crustless French bread', '4 tablespoons (1/2 stick) butter,melted']

Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Combine jam and Dijon mustard in small bowl; whisk to blend. Mix pecans, Italian parsley, and fresh breadcrumbs in another small bowl to blend. Spread half of mustard glaze over rounded side of each lamb rack. Pat half of breadcrumb mixture over mustard glaze on each. Drizzle each with 2 tablespoons melted butter. Transfer lamb to large rimmed baking sheet. Roast until breadcrumb topping is golden and thermometer inserted into lamb registers 130°F for medium-rare, about 30 minutes. Cut racks between bones into individual chps and serve.

roast-lamb-with-marionberry-pecan-crust-231289

['2 well-trimmed racks of lamb (each about 1 1/4 pounds)', '6 tablespoons marionberry or boysenberry jam', '1/4 cup Dijon mustard', '3/4 cup finely chopped pecans', '6 tablespoons minced fresh Italian parsley', '3/4 cup fresh breadcrumbs made from crustless French bread', '4 tablespoons (1/2 stick) butter', 'melted']

Baked Rigatoni with Sausage and Mushrooms

['4 ounces dried porcini mushrooms', '4 cups hot water', '4 tablespoons olive oil', '4 large onions, finely chopped', '5 pounds hot Italian sausages, casings removed', '4 pounds button mushrooms, sliced', '4 teaspoons chopped fresh rosemary', '2 cups dry white wine', '4 bay leaves', '2 14-ounce cans beef broth', '4 cups half and half', '4 pounds rigatoni', '6 cups freshly grated Parmesan cheese', 'Additional grated Parmesan cheese', 'Fresh rosemary sprigs (for garnish)']

Rinse porcini mushrooms. Place in medium bowl. Add 4 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini. Heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. Divide onions between pots; sauté until tender, about 10 minutes. Divide sausage between pots. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes. Divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes. Divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes. Divide porcini soaking liquid between pots, leaving sediment behind. Divide beef broth between pots. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. Divide half and half between pots; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before continuing.) Brush four 3 1/2-quart glass or porcelain baking dishes with oil. Cook pasta in 2 large pots of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Divide pasta between sauce in pots; stir to coat. Mix 3 cups cheese into each pot. Season pasta with salt and pepper. Divide among prepared baking dishes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Preheat oven to 375°F. Cover dishes with foil. Bake pasta just until hot but not bubbling, about 25 minutes. Sprinkle with additional cheese. Garnish with rosemary sprigs and serve with additional cheese.

baked-rigatoni-with-sausage-and-mushrooms-231288

['4 ounces dried porcini mushrooms', '4 cups hot water', '4 tablespoons olive oil', '4 large onions, finely chopped', '5 pounds hot Italian sausages, casings removed', '4 pounds button mushrooms, sliced', '4 teaspoons chopped fresh rosemary', '2 cups dry white wine', '4 bay leaves', '2 14-ounce cans beef broth', '4 cups half and half', '4 pounds rigatoni', '6 cups freshly grated Parmesan cheese', 'Additional grated Parmesan cheese', 'Fresh rosemary sprigs (for garnish)']

Miso-Glazed Black Cod on Sunflower Sprouts

['1/3 cup white miso (fermented soybean paste)', '1/4 cup plus 1 teaspoon mirin (sweet Japanese rice wine)', '3 tablespoons unseasoned rice vinegar, divided', '2 tablespoons minced peeled fresh ginger', '4 teaspoons toasted sesame oil (such as Asian), divided', '4 6-ounce skinless black cod fillets', '1/2 cup chopped green onions, divided', '5 ounces sunflower sprouts']

Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8x8x2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature. Preheat broiler. Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Broil until fish is cooked through and brown in spots, about 6 minutes. Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl. Add sunflower sprouts; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining green onions.

miso-glazed-black-cod-on-sunflower-sprouts-231285

['1/3 cup white miso (fermented soybean paste)', '1/4 cup plus 1 teaspoon mirin (sweet Japanese rice wine)', '3 tablespoons unseasoned rice vinegar, divided', '2 tablespoons minced peeled fresh ginger', '4 teaspoons toasted sesame oil (such as Asian), divided', '4 6-ounce skinless black cod fillets', '1/2 cup chopped green onions, divided', '5 ounces sunflower sprouts']

Vanilla-Maple French Toast with Warm Berry Preserves

['9 eggs', '2 1/4 cups whole or reduced-fat (2%) milk', '1/3 cup maple syrup', '1/4 cup sugar', '1 1/2 teaspoons vanilla', '3/4 teaspoon salt', '12 3/4-inch-thick slices French bread', '1/4 cup (1/2 stick) butter, melted', 'Warm maple syrup', 'Warm Berry Preserves']

Whisk eggs in medium bowl to blend. Gradually whisk in milk. Add 1/3 cup maple syrup, sugar, vanilla, and salt; whisk to blend. Divide custard between two 13x9x2-inch glass baking dishes. Arrange bread in single layer in dishes. Let soak 10 minutes. Turn over, cover, and refrigerate overnight. Heat large griddle or heavy large skillet over medium heat. Working in batches, brush griddle with some butter. Add soaked bread; cook until brown on bottom, about 4 minutes. Turn French toast over; cook until bottoms are brown, about 4 minutes. Transfer to plates. Serve with additional syrup and Warm Berry Preserves.

vanilla-maple-french-toast-with-warm-berry-preserves-231281

['9 eggs', '2 1/4 cups whole or reduced-fat (2%) milk', '1/3 cup maple syrup', '1/4 cup sugar', '1 1/2 teaspoons vanilla', '3/4 teaspoon salt', '12 3/4-inch-thick slices French bread', '1/4 cup (1/2 stick) butter, melted', 'Warm maple syrup', 'Warm Berry Preserves']

Rosemary and Mustard Breakfast Sausages

['1 tablespoon olive oil', '1 medium onion, finely chopped', '1 teaspoon chopped fresh rosemary', '1 14-ounce package breakfast sausages, casings removed', '2 teaspoons whole grain mustard', 'Fresh rosemary sprigs']

Heat oil in small skillet over medium-high heat. Add onion and chopped rosemary; sauté until golden, about 10 minutes. Transfer to medium bowl. Add sausage, mustard, and generous amount of freshly ground black pepper. Mix gently. Form into twelve 2-inch-diameter patties. Arrange sausages on heavy baking sheet. (Can be made 1 day ahead; chill.) Set rack at lowest position in oven and preheat to 500°F. Bake sausages until just cooked through, about 6 minutes. (If sausages have not browned, broil 2 minutes.) Transfer sausages to paper towels to drain, then arrange on platter. Garnish with rosemary sprigs and serve.

rosemary-and-mustard-breakfast-sausages-231280

['1 tablespoon olive oil', '1 medium onion, finely chopped', '1 teaspoon chopped fresh rosemary', '1 14-ounce package breakfast sausages, casings removed', '2 teaspoons whole grain mustard', 'Fresh rosemary sprigs']

Breakfast Polenta with Chorizo and Queso Fresco

['1 1/3 cups crumbled queso fresco or feta cheese (about 6 ounces)', '1/2 cup chopped fresh cilantro', '3 1/4 cups water', '1 cup polenta (coarse yellow cornmeal) or regular cornmeal', '1 1-pound bag frozen yellow corn kernels, thawed', '1 pound fresh link chorizo sausage, casings removed', '1 pound cherry tomatoes (about 3 1/2 cups)']

Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 cups water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture.

breakfast-polenta-with-chorizo-and-queso-fresco-231278

['1 1/3 cups crumbled queso fresco or feta cheese (about 6 ounces)', '1/2 cup chopped fresh cilantro', '3 1/4 cups water', '1 cup polenta (coarse yellow cornmeal) or regular cornmeal', '1 1-pound bag frozen yellow corn kernels, thawed', '1 pound fresh link chorizo sausage, casings removed', '1 pound cherry tomatoes (about 3 1/2 cups)']

Romaine and Arugula Salad with Toasted Seeds

['2 teaspoons sesame seeds (preferably black and white)', '1 teaspoon whole coriander seeds', '2 tablespoons fresh lemon juice', '1 teaspoon (packed) finely grated lemon peel', '1/3 cup extra-virgin olive oil', '1 large head of romaine lettuce, torn into bite-size pieces (about 16 cups)', '4 cups baby arugula leaves']

Combine all seeds in heavy small skillet. Add large pinch of salt. Cook over low heat until white sesame seeds are pale golden, stirring occasionally, about 8 minutes. Using potato masher, press mixture in skillet until coriander seeds are coarsely crushed. Place lemon juice and peel in small bowl. Whisk in olive oil. Season dressing with salt and pepper. (Seeds and dressing can be made 8 hours ahead. Let stand at room temperature.) Combine romaine and arugula in large bowl. Add dressing and half of seeds; toss to coat. Sprinkle with remaining seeds and serve.

romaine-and-arugula-salad-with-toasted-seeds-231277

['2 teaspoons sesame seeds (preferably black and white)', '1 teaspoon whole coriander seeds', '2 tablespoons fresh lemon juice', '1 teaspoon (packed) finely grated lemon peel', '1/3 cup extra-virgin olive oil', '1 large head of romaine lettuce, torn into bite-size pieces (about 16 cups)', '4 cups baby arugula leaves']

Mâche Salad with Blood Oranges, Pistachios, and Pomegranate

['2 tablespoons fresh blood orange juice or regular orange juice', '1 tablespoon unseasoned rice vinegar', '1 tablespoon minced shallot', '1/2 teaspoon honey', '3 tablespoons pistachio oil', '2 blood oranges or regular oranges', '1 4-ounce package mâche', '1/4 cup shelled natural pistachios, toasted', '1/4 cup pomegranate seeds or dried cranberries']

Whisk orange juice, vinegar, shallot, and honey in small bowl. Gradually whisk in pistachio oil. Season dressing to taste with salt and pepper. Using small sharp knife, cut off peel and white pith from oranges. Working over small bowl, cut between membranes to release orange segments. Divide mâche among 4 plates. Divide orange segments, pistachios, and pomegranate seeds among plates. Drizzle dressing over salad and serve.

mache-salad-with-blood-oranges-pistachios-and-pomegranate-231276

['2 tablespoons fresh blood orange juice or regular orange juice', '1 tablespoon unseasoned rice vinegar', '1 tablespoon minced shallot', '1/2 teaspoon honey', '3 tablespoons pistachio oil', '2 blood oranges or regular oranges', '1 4-ounce package mâche', '1/4 cup shelled natural pistachios, toasted', '1/4 cup pomegranate seeds or dried cranberries']

Bronze and Red Lettuce Salad with Serrano Ham and Goat Cheese Spirals

['8 ounces soft fresh goat cheese, room temperature', '2 tablespoons plus 1/2 cup hazelnut oil or olive oil', '1/2 teaspoon finely minced fresh rosemary, divided', '1/4 teaspoon finely grated lemon peel', '10 thin 7x3 1/2-inch slices Serrano ham or prosciutto (about 7 ounces)', '1 cup stemmed baby spinach leaves', '3 tablespoons Sherry wine vinegar', '3 tablespoons minced shallot', '1 teaspoon sugar', '10 cups (packed) assorted red and bronze lettuces, coarsely torn', '1/2 cup chopped husked toasted hazelnuts, divided']

Stir goat cheese, 2 tablespoons hazelnut oil, 1/4 teaspoon rosemary, and lemon peel in small bowl to blend. Season lightly with salt and pepper. Place sheet of plastic wrap on work surface. Place 1 slice ham in center of plastic. Spread generous 2 tablespoons goat cheese mixture evenly over ham. Place single layer of spinach leaves over cheese mixture. Top spinach with second ham slice. Repeat layering 2 more times. Starting at 1 long side and using plastic wrap as aid, roll up ham jelly-roll style. Place additional ham slice over seam to cover exposed cheese and spinach leaves (roll will be about 1 1/2 to 2 inches in diameter). Wrap tightly in plastic. Repeat with remaining ham, cheese, and spinach to form second roll. Chill until firm, at least 6 hours. (Can be prepared 2 days ahead. Keep chilled.) Whisk 1/2 cup hazelnut oil, 1/4 teaspoon rosemary, Sherry vinegar, shallot, and sugar in small bowl. Season dressing with salt and pepper. Toss lettuces with 1/4 cup dressing and 1/4 cup hazelnuts. Mound salad in center of 8 plates. Unwrap ham rolls. Slice each roll into twelve 1/2-inch-thick rounds. Arrange 3 rounds around each salad; sprinkle salad with remaining nuts, drizzle dressing around salad and over ham rounds, and serve.

bronze-and-red-lettuce-salad-with-serrano-ham-and-goat-cheese-spirals-231273

['8 ounces soft fresh goat cheese, room temperature', '2 tablespoons plus 1/2 cup hazelnut oil or olive oil', '1/2 teaspoon finely minced fresh rosemary, divided', '1/4 teaspoon finely grated lemon peel', '10 thin 7x3 1/2-inch slices Serrano ham or prosciutto (about 7 ounces)', '1 cup stemmed baby spinach leaves', '3 tablespoons Sherry wine vinegar', '3 tablespoons minced shallot', '1 teaspoon sugar', '10 cups (packed) assorted red and bronze lettuces, coarsely torn', '1/2 cup chopped husked toasted hazelnuts', 'divided']

Roasted Cherry Tomato and Fresh Herb Bread

['2 pounds (6 cups) very small cherry tomatoes, halved', '1/4 cup olive oil', '4 shallots, minced', '2 teaspoons balsamic vinegar', '1/4 teaspoon dried crushed red pepper', '2 tablespoons chopped fresh marjoram', '2 1-pound ciabatta breads, halved horizontally', 'Additional olive oil', 'Additional chopped marjoram']

Preheat oven to 375°F. Mix tomatoes, 1/4 cup oil, shallots, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 45 minutes. Stir in 2 tablespoons marjoram. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Brush cut surface of each bread half lightly with additional oil. Arrange bread, cut side up, on baking sheet. Distribute about 1 cup tomato mixture over each bread half. Bake until bread is crusty, about 10 minutes. Transfer to cutting board. Sprinkle with additional marjoram and freshly ground black pepper. Cut bread into squares and serve.

roasted-cherry-tomato-and-fresh-herb-bread-231272

['2 pounds (6 cups) very small cherry tomatoes, halved', '1/4 cup olive oil', '4 shallots, minced', '2 teaspoons balsamic vinegar', '1/4 teaspoon dried crushed red pepper', '2 tablespoons chopped fresh marjoram', '2 1-pound ciabatta breads, halved horizontally', 'Additional olive oil', 'Additional chopped marjoram']

Ruby Champagne Cocktail

['2 Ruby Red pink grapefruits', '1/4 cup sugar', '1 750-ml bottle brut Champagne, well chilled']

Using vegetable peeler, remove peel from 1 grapefruit; place in bowl. Cut both grapefruits in half; squeeze enough juice to measure 3/4 cup. Mix juice and sugar in bowl with peel. Let stand 5 minutes. Strain into small bowl, pressing on solids. Pour 2 tablespoons syrup into each of four 6-ounce flutes. Fill each with 2/3 cup Champagne.

ruby-champagne-cocktail-231271

['2 Ruby Red pink grapefruits', '1/4 cup sugar', '1 750-ml bottle brut Champagne', 'well chilled']

Pomegranate-Ginger Champagne Cocktail

['1 cup pomegranate juice', '1 tablespoon sugar', '1 1/4-inch-thick slice fresh ginger', '4 tablespoons fresh orange juice', '1 teaspoon Cointreau or other orange liqueur', '1 750-ml bottle brut Champagne, well chilled']

Boil first 3 ingredients in heavy small saucepan until syrup is reduced to 1/3 cup, stirring often, about 10 minutes. Cool. Pour 4 teaspoons pomegranate syrup, 1 tablespoon orange juice, and 1/4 teaspoon Cointreau into each of four 6-ounce Champagne flutes. Fill each with 2/3 cup Champagne.

pomegranate-ginger-champagne-cocktail-231270

['1 cup pomegranate juice', '1 tablespoon sugar', '1 1/4-inch-thick slice fresh ginger', '4 tablespoons fresh orange juice', '1 teaspoon Cointreau or other orange liqueur', '1 750-ml bottle brut Champagne', 'well chilled']

Kumquat Champagne Cocktail

['1 1/4 cups thinly sliced kumquats', '1/3 cup Grand Marnier or other orange liqueur', '1/4 cup sugar', '1 750-ml bottle brut Champagne, well chilled']

Using back of large spoon, mash first 3 ingredients in bowl. Let stand 5 minutes. Strain mixture through fine sieve set over bowl, pressing on solids. Pour 2 tablespoons kumquat syrup into each of four 6-ounce Champagne flutes. Fill each with 2/3 cup Champagne.

kumquat-champagne-cocktail-231269

['1 1/4 cups thinly sliced kumquats', '1/3 cup Grand Marnier or other orange liqueur', '1/4 cup sugar', '1 750-ml bottle brut Champagne', 'well chilled']

Caramel-Swirl Hot Chocolate

['5 cups water', '5 3-ounce bars milk chocolate, chopped', '1/4 cup plus 1 cup chilled whipping cream', '1 tablespoon powdered sugar', '3 tablespoons prepared caramel sauce']

Bring 5 cups water and chocolate to simmer in medium saucepan, stirring to dissolve chocolate. Mix in 1/4 cup cream. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer, stirring frequently, before continuing.) Whip 1 cup cream and powdered sugar in medium bowl until peaks form. Drizzle caramel over and swirl together, forming streaks (do not overmix). Divide hot chocolate among 6 mugs. Top with generous amount of caramel whipped cream and serve.

caramel-swirl-hot-chocolate-231268

['5 cups water', '5 3-ounce bars milk chocolate, chopped', '1/4 cup plus 1 cup chilled whipping cream', '1 tablespoon powdered sugar', '3 tablespoons prepared caramel sauce']

Sesame Wonton Triangles with Smoked Salmon and Wasabi

['1/4 cup plus 1/2 teaspoon toasted sesame oil (such as Asian)', '1 egg white', '8 wonton wrappers', '2 tablespoons sesame seeds', '2 tablespoons seasoned rice vinegar', '2 tablespoons chopped chives', '1 1/4 teaspoons wasabi paste*', '1 teaspoon minced peeled fresh ginger', '6 ounces sliced smoked salmon', 'Daikon radish sprouts or other small sprouts']

Preheat oven to 350°F. Whisk 1/4 cup oil and egg white in small bowl to blend. Place wonton wrappers in single layer on work surface; brush with some of oil mixture and sprinkle with half of seeds. Fold diagonally in half. Brush with more oil mixture; sprinkle with remaining seeds. Cut each into 2 triangles. Place on baking sheet. Bake until golden, about 13 minutes. Cool. Whisk vinegar, chives, wasabi, ginger, and 1/2 teaspoon oil in bowl. Cover each wonton with 1 salmon slice, then drizzle with wasabi mixture. Top salmon with sprouts, then fold salmon over sprouts. Top with more sprouts. Found in the Asian foods section of supermarkets and at Japanese markets.

sesame-wonton-triangles-with-smoked-salmon-and-wasabi-231267

['1/4 cup plus 1/2 teaspoon toasted sesame oil (such as Asian)', '1 egg white', '8 wonton wrappers', '2 tablespoons sesame seeds', '2 tablespoons seasoned rice vinegar', '2 tablespoons chopped chives', '1 1/4 teaspoons wasabi paste*', '1 teaspoon minced peeled fresh ginger', '6 ounces sliced smoked salmon', 'Daikon radish sprouts or other small sprouts']

Porcini Fondue with Ham and Ciabatta

['1 cup hot water', '1 ounce dried porcini mushrooms', '1 garlic clove, minced', '1 tablespoon plus 1 1/4 cups Sauvignon Blanc or other dry white wine', '2 teaspoons cornstarch', '8 ounces coarsely grated Gruyère cheese (about 2 packed cups)', '8 ounces coarsely grated Emmenthal cheese (about 2 packed cups)', '1 1-pound loaf ciabatta or other rustic bread, cut into 1-inch cubes', '2 pounds 1/4-inch-thick ham slices, cut into 1-inch pieces']

Place 1 cup hot water in small bowl; add dried porcini. Let stand until mushrooms are soft, about 25 minutes. Remove mushrooms from water with slotted spoon; finely chop. Transfer soaking liquid to large skillet, leaving sediment behind. Add garlic and chopped mushrooms. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes. Season to taste with salt and pepper. Place fondue pot onto stand; light candle or Sterno. Mix 1 tablespoon wine and cornstarch in small bowl. Bring remaining 1 1/4 cups wine to simmer in heavy large saucepan over medium-high heat. Add cheeses by small handfuls, stirring until melted. Add cornstarch mixture. Bring to simmer. Stir until fondue thickens slightly and begins to bubble, about 2 minutes. Season to taste with pepper. Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.

porcini-fondue-with-ham-and-ciabatta-231266

['1 cup hot water', '1 ounce dried porcini mushrooms', '1 garlic clove, minced', '1 tablespoon plus 1 1/4 cups Sauvignon Blanc or other dry white wine', '2 teaspoons cornstarch', '8 ounces coarsely grated Gruyère cheese (about 2 packed cups)', '8 ounces coarsely grated Emmenthal cheese (about 2 packed cups)', '1 1-pound loaf ciabatta or other rustic bread, cut into 1-inch cubes', '2 pounds 1/4-inch-thick ham slices', 'cut into 1-inch pieces']

Pancetta Crisps with Goat Cheese and Pear

['16 thin slices pancetta', '16 teaspoons soft fresh goat cheese (from 5-ounce log)', '2 very ripe small pears, halved, cored, cut into 1/4-inch-thick slices', 'Fresh thyme leaves']

Preheat oven to 450°F. Place pancetta slices in single layer on large rimmed baking sheet. Sprinkle with pepper. Bake until golden, about 10 minutes. Using spatula, slide pancetta crisps onto platter. Top each with 1 teaspoon goat cheese and 1 pear slice. Sprinkle with thyme and serve.

pancetta-crisps-with-goat-cheese-and-pear-231265

['16 thin slices pancetta', '16 teaspoons soft fresh goat cheese (from 5-ounce log)', '2 very ripe small pears, halved, cored, cut into 1/4-inch-thick slices', 'Fresh thyme leaves']

Cumin-Scented Beet Latkes

['6 cups coarsely shredded peeled beets (about 6 medium)', '6 tablespoons all purpose flour', '1 1/2 teaspoons salt', '1 1/2 teaspoons ground cumin', '3/4 teaspoon ground coriander', '3/4 teaspoon baking powder', '1/4 teaspoon ground black pepper', '3 large eggs, beaten to blend', 'Canola oil (for frying)', 'Celery and Cilantro Relish', 'Apple, Green Onion, and Jalapeño Salsa']

Place beets in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs. Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet; spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.) Serve latkes with relish and salsa.

cumin-scented-beet-latkes-231262

['6 cups coarsely shredded peeled beets (about 6 medium)', '6 tablespoons all purpose flour', '1 1/2 teaspoons salt', '1 1/2 teaspoons ground cumin', '3/4 teaspoon ground coriander', '3/4 teaspoon baking powder', '1/4 teaspoon ground black pepper', '3 large eggs, beaten to blend', 'Canola oil (for frying)', 'Celery and Cilantro Relish', 'Apple', 'Green Onion', 'and Jalapeño Salsa']

Milk Chocolate Mousse Cake with Hazelnut Crunch Crust

['1/4 cup (1/2 stick) unsalted butter', '1 teaspoon vanilla extract', '1/3 cup sifted all purpose flour (sifted, then measured)', '1/3 cup sifted unsweetened cocoa powder (preferably Dutch-process; sifted, then measured)', '4 large eggs', '2/3 cup sugar', '5 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped', '1 cup crisp rice cereal', '1/3 cup hazelnuts, toasted, husked, finely chopped*', '10 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped', '1 1/4 cups chilled heavy whipping cream', '1/8 teaspoon (scant) salt', '3 tablespoons water', '3 tablespoons Tuaca (sweet citrus-flavored liqueur) or Frangelico (hazelnut-flavored liqueur)', 'Additional unsweetened cocoa powder', 'Powdered sugar']

Position rack in bottom third of oven and preheat to 350°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Melt butter in saucepan over medium heat. Remove from heat. Spoon off foam from top of butter and discard. Spoon clear yellow butter into small metal bowl, leaving water and milk solids in bottom of pan. Add vanilla to butter in bowl; set clarified butter aside. Sift flour and cocoa powder together 3 times into medium bowl. Whisk eggs and sugar in large metal bowl to blend. Place bowl with egg mixture in large skillet of barely simmering water; whisk constantly until egg mixture is lukewarm (105°F), about 2 minutes. Remove bowl from water. Place bowl with clarified butter in hot water in same skillet over low heat to keep warm. Using electric mixer, beat egg mixture until cool and tripled in volume, about 5 minutes. Sift 1/3 of flour-cocoa mixture over egg mixture and gently fold in with rubber spatula. Fold in remaining flour-cocoa mixture in 2 more additions. Fold 1 cup of cake batter into warm clarified butter until incorporated. Using rubber spatula, gently fold butter-cake batter mixture into remaining cake batter. Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean and top springs back slightly when gently pressed, about 30 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Run knife between pan sides and cake to loosen. Invert cake onto rack; remove parchment. Using long serrated knife, trim top of cake horizontally, forming 3/4-inch-high cake layer. Using bottom of 8-inch-diameter springform pan as guide, trim around sides of cake to form 8-inch round cake. Set cake aside. Line bottom of 8-inch-diameter springform pan with parchment paper. Pour enough water into large skillet to reach depth of 1 inch; bring to simmer. Remove skillet from heat. Place gianduja in medium metal bowl; set bowl in hot water in skillet. Stir until gianduja is melted and smooth. Stir in cereal and nuts. Spread crunch evenly over parchment in pan. Place cake atop crunch layer, pressing to adhere. Chill until crunch is firm, about 1 hour. Place gianduja in metal bowl. Pour enough water into large skillet to reach depth of 1 inch; bring to simmer. Remove from heat; place bowl with gianduja in hot water in skillet. Stir until gianduja is smooth. Remove bowl from water; cool gianduja to lukewarm. Using electric mixer, beat cream and salt in another bowl until very soft peaks form (when bowl is tilted, cream should be fluffy but still pourable and flow to one side). Mix 3 tablespoons water into melted gianduja. Pour whipped cream over and fold into gianduja just until incorporated (mousse will be very soft). Brush top of chilled cake with liqueur. Spread mousse over cake in pan. Cover and chill overnight. (Can be prepared 2 days ahead. Keep chilled.) Run knife between cake and pan sides to loosen. Soak kitchen towel in hot water; wring out water. Wrap hot wet towel around pan sides and hold 30 seconds. Carefully remove pan sides from cake; smooth mousse with knife if necessary. Place cake on pan bottom on rack set over baking sheet. Sift cocoa powder lightly over top of cake. Using stencils such as snowflakes or stars, sift powdered sugar over top of cake. Transfer to platter and serve. *Many supermarkets sell pre-husked hazelnuts. if you can't find them, here's how to husk whole hazelnuts: Scatter nuts on rimmed baking sheet and toast at 350°F until skins darken, 12 to 15 minutes. Wrap warm hazelnuts in kitchen towel and rub together to remove skins.

milk-chocolate-mousse-cake-with-hazelnut-crunch-crust-231260

['1/4 cup (1/2 stick) unsalted butter', '1 teaspoon vanilla extract', '1/3 cup sifted all purpose flour (sifted, then measured)', '1/3 cup sifted unsweetened cocoa powder (preferably Dutch-process; sifted, then measured)', '4 large eggs', '2/3 cup sugar', '5 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped', '1 cup crisp rice cereal', '1/3 cup hazelnuts, toasted, husked, finely chopped*', '10 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped', '1 1/4 cups chilled heavy whipping cream', '1/8 teaspoon (scant) salt', '3 tablespoons water', '3 tablespoons Tuaca (sweet citrus-flavored liqueur) or Frangelico (hazelnut-flavored liqueur)', 'Additional unsweetened cocoa powder', 'Powdered sugar']

Rosemary-Sage Burgers with Apple Slaw and Chive "Mayo"

['1/2 lb extra-lean ground round beef', '1/2 lb lean ground pork', '1 tbsp chopped fresh rosemary', '1 tbsp chopped fresh sage', '1/4 tsp salt', '4 whole-grain buns', '1 cup baby spinach leaves', '1/2 cup nonfat sour cream', '2 tbsp chopped fresh chives', '2 dashes each salt and pepper', 'Apple slaw', '3 green apples, peeled, cored and grated', '2 tsp extra-virgin olive oil', '1 tsp fresh lemon juice', '1/4 tsp salt']

Preheat grill to medium high. Combine beef, pork, rosemary, sage, and salt in a medium-sized bowl; form into 4 patties. In a small bowl, combine mayo ingredients. In a medium-sized bowl, combine slaw ingredients. Grill patties 4 minutes on each side or until juices run clear. Toast the buns and spread each top with mayo. Place burger on bun and top with slaw and several spinach leaves.

rosemary-sage-burgers-with-apple-slaw-and-chive-mayo-231148

['1/2 lb extra-lean ground round beef', '1/2 lb lean ground pork', '1 tbsp chopped fresh rosemary', '1 tbsp chopped fresh sage', '1/4 tsp salt', '4 whole-grain buns', '1 cup baby spinach leaves', '1/2 cup nonfat sour cream', '2 tbsp chopped fresh chives', '2 dashes each salt and pepper', 'Apple slaw', '3 green apples, peeled, cored and grated', '2 tsp extra-virgin olive oil', '1 tsp fresh lemon juice', '1/4 tsp salt']

Cajun Turkey Cheeseburgers With Tabasco Ketchup

['Vegetable-oil cooking spray', '1/2 each red, yellow and green bell peppers, cored, seeded and cut into strips', '1 lb lean ground turkey', '1 tsp Old Bay seasoning', '1/4 tsp ground cayenne pepper', '1/4 tsp salt', '4 slices lowfat pepper Jack cheese', '4 whole-grain English muffins', '2 tbsp tomato paste', '1 tbsp nonfat sour cream', '3/4 tsp Tabasco sauce', '1/2 tsp distilled white vinegar', '1/8 tsp salt']

Preheat grill, indoor grill pan, or heavy frying pan to medium high. Coat a medium-sized pan with cooking spray. Sauté bell peppers 20 minutes over medium low. Mix ketchup ingredients in a small bowl; set aside. Combine turkey with Old Bay seasoning, cayenne pepper, and salt in a medium-sized bowl. Form into 4 patties. Grill patties 4 minutes on each side or until juices run clear. Remove from heat and top each burger with a slice of cheese. Toast English muffins; spread with ketchup. Place each burger on a muffin; top with sautéed peppers.

cajun-turkey-cheeseburgers-with-tabasco-ketchup-231147

['Vegetable-oil cooking spray', '1/2 each red, yellow and green bell peppers, cored, seeded and cut into strips', '1 lb lean ground turkey', '1 tsp Old Bay seasoning', '1/4 tsp ground cayenne pepper', '1/4 tsp salt', '4 slices lowfat pepper Jack cheese', '4 whole-grain English muffins', '2 tbsp tomato paste', '1 tbsp nonfat sour cream', '3/4 tsp Tabasco sauce', '1/2 tsp distilled white vinegar', '1/8 tsp salt']

Mulled Red Wine

['8 whole cloves', '4 whole black peppercorns', '4 (3- by 1/2-inch) strips fresh lemon zest', '4 (4- by 1/2-inch) strips fresh orange zest', '4 cups dry red wine (from two 750-ml bottles)', '1/2 cup kirsch or other cherry-flavored brandy', '1 1/2 cups water', '3/4 cup sugar', '1 (3-inch) cinnamon stick', '1 vanilla bean, halved lengthwise', 'Garnish: cinnamon sticks', 'a 4-inch square of cheesecloth; kitchen string']

Put cloves, peppercorns, and zest on cheesecloth, then tie closed to form a bag. Combine wine, kirsch, water, sugar, cinnamon stick, vanilla bean, and cheesecloth bag in a 4-quart saucepan and bring to a boil, stirring. Simmer 10 minutes. Serve warm.

mulled-red-wine-231224

['8 whole cloves', '4 whole black peppercorns', '4 (3- by 1/2-inch) strips fresh lemon zest', '4 (4- by 1/2-inch) strips fresh orange zest', '4 cups dry red wine (from two 750-ml bottles)', '1/2 cup kirsch or other cherry-flavored brandy', '1 1/2 cups water', '3/4 cup sugar', '1 (3-inch) cinnamon stick', '1 vanilla bean, halved lengthwise', 'Garnish: cinnamon sticks', 'a 4-inch square of cheesecloth; kitchen string']

Ginger Pineapple Sparkling Punch

['1 1/2 cups water', '1 cup sugar', '1 cup thinly sliced unpeeled fresh ginger (1/4 lb; from two 5-inch-long pieces)', '3 cups unsweetened pineapple juice, chilled', '1/4 cup fresh lemon juice (3 to 5 lemons)', '1/4 cup fresh lime juice (4 to 6 limes)', '3 cups sparkling water, chilled', '4 cups ice cubes', 'Garnish: lemon and lime slices', 'a small punch bowl or pitcher']

Bring water, sugar, and ginger to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Simmer, uncovered, stirring occasionally, 10 minutes, then remove from heat and steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl, discarding ginger. Chill, covered, until cold, about 2 hours. Stir together ginger syrup and fruit juices in a punch bowl or pitcher. Stir in sparkling water and ice.

ginger-pineapple-sparkling-punch-231223

['1 1/2 cups water', '1 cup sugar', '1 cup thinly sliced unpeeled fresh ginger (1/4 lb; from two 5-inch-long pieces)', '3 cups unsweetened pineapple juice, chilled', '1/4 cup fresh lemon juice (3 to 5 lemons)', '1/4 cup fresh lime juice (4 to 6 limes)', '3 cups sparkling water, chilled', '4 cups ice cubes', 'Garnish: lemon and lime slices', 'a small punch bowl or pitcher']

Brandied Hot Chocolate

['2 teaspoons cornstarch', '1 1/2 cups whole milk', '1/2 cup water', '10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped', '1/2 cup heavy cream', '1 tablespoon unsweetened cocoa powder (optional)', '2 tablespoons brandy (optional), or to taste']

Whisk together cornstarch and 2 tablespoons milk. Bring water to a boil in a 2-quart heavy saucepan, then reduce heat to moderately low and add chopped chocolate and a pinch of salt, whisking until smooth. Add cream and remaining milk (1 1/4 cups plus 2 tablespoons) and increase heat to moderate, then cook, whisking occasionally, until mixture is smooth and heated through. Taste; for a deeper chocolate flavor, whisk in cocoa. Whisk cornstarch mixture, then add half to chocolate mixture and simmer, whisking, until slightly thickened, about 2 minutes. Add brandy (if using) and remaining cornstarch mixture to thicken if desired, then simmer, whisking, 1 minute.

brandied-hot-chocolate-231222

['2 teaspoons cornstarch', '1 1/2 cups whole milk', '1/2 cup water', '10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped', '1/2 cup heavy cream', '1 tablespoon unsweetened cocoa powder (optional)', '2 tablespoons brandy (optional)', 'or to taste']

Chocolate-Covered Raspberry Truffles

['1/4 cup heavy cream', '7 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened), finely chopped in a food processor', '1 1/2 tablespoons framboise (raspberry eau-de-vie) or brandy', '6 oz fresh raspberries (1 cup)', '3/4 cup unsweetened cocoa powder', 'a large sealable plastic bag']

Line a tray with wax paper. Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat. Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth. Stir in framboise. Pat raspberries dry if necessary. Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula. Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray. Coat remaining raspberries in same manner, working in batches of 6 to 8. Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper. Put cocoa in a sealable bag and add all of truffles. Seal bag, leaving some air in, and shake to coat. Empty bag into a shallow bowl. Transfer coated truffles to a platter with your fingers, shaking off excess cocoa. Keep chilled until ready to serve.

chocolate-covered-raspberry-truffles-231219

['1/4 cup heavy cream', '7 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened), finely chopped in a food processor', '1 1/2 tablespoons framboise (raspberry eau-de-vie) or brandy', '6 oz fresh raspberries (1 cup)', '3/4 cup unsweetened cocoa powder', 'a large sealable plastic bag']

Chocolate Hazelnut Tart

['1 1/2 cups graham cracker crumbs', '3/4 stick (6 tablespoons) unsalted butter, melted', '1/4 teaspoon salt', '1 cup hazelnuts (4 3/4 oz), coarsely chopped', '1 cup heavy cream', '10 1/2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped', '1/2 cup chocolate-hazelnut spread such as Nutella', 'a 9-inch (24-cm) springform pan']

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Invert bottom of springform pan (so that turned-up edge is underneath for easier removal of tart) and close side of pan onto bottom. Stir together crumbs, butter, and 1/8 teaspoon salt in a bowl, then press onto bottom of springform pan. Bake crust in lower third of oven 7 minutes, then cool crust in springform pan on a rack. While crust bakes, toast hazelnuts in a shallow baking pan in upper third of oven, stirring once, until golden, about 7 minutes. Transfer to a plate and cool to room temperature. Bring cream to a boil in a 1- to 2-quart saucepan, then pour over chocolate in a heatproof bowl, whisking until chocolate is melted and smooth. Whisk in chocolate-hazelnut spread until combined, then whisk in nuts and remaining 1/8 teaspoon salt. Pour filling onto cooled crust and put in freezer until just set, about 25 minutes. (Tart should not be frozen.) Remove side of pan before serving tart.

chocolate-hazelnut-tart-231218

['1 1/2 cups graham cracker crumbs', '3/4 stick (6 tablespoons) unsalted butter, melted', '1/4 teaspoon salt', '1 cup hazelnuts (4 3/4 oz), coarsely chopped', '1 cup heavy cream', '10 1/2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped', '1/2 cup chocolate-hazelnut spread such as Nutella', 'a 9-inch (24-cm) springform pan']

Cardamom Butter Squares

['3 cups all-purpose flour', '1 teaspoon baking powder', '3/4 teaspoon salt', '1 1/2 teaspoons ground cardamom', '1/2 teaspoon ground cinnamon', '1/4 teaspoon ground allspice', '2 sticks (1 cup) unsalted butter, softened', '1 1/4 cups granulated sugar', '2 large eggs', '1 teaspoon vanilla', '1 teaspoon instant-espresso powder', '1 teaspoon vanilla', '1 1/2 to 2 tablespoons milk', '1 cup confectioners sugar', '3 oz fine-quality bittersweet chocolate (not unsweetened), melted', '2 small heavy-duty sealable plastic bags (for icing; not pleated)']

Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined. Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets. Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner. Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner. Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.

cardamom-butter-squares-231217

['3 cups all-purpose flour', '1 teaspoon baking powder', '3/4 teaspoon salt', '1 1/2 teaspoons ground cardamom', '1/2 teaspoon ground cinnamon', '1/4 teaspoon ground allspice', '2 sticks (1 cup) unsalted butter, softened', '1 1/4 cups granulated sugar', '2 large eggs', '1 teaspoon vanilla', '1 teaspoon instant-espresso powder', '1 teaspoon vanilla', '1 1/2 to 2 tablespoons milk', '1 cup confectioners sugar', '3 oz fine-quality bittersweet chocolate (not unsweetened), melted', '2 small heavy-duty sealable plastic bags (for icing; not pleated)']

Pineapple Anise Sherbet

['2 cups water', '1 2/3 cups sugar', '2 teaspoons anise seeds', '1 teaspoon Pernod or other anise-flavored liqueur (optional)', '1 (4-lb) pineapple (labeled "extra sweet"), trimmed, peeled, halved lengthwise, and cored', '1 tablespoon fresh lemon juice', 'an ice cream maker']

Bring water, sugar, and anise seeds to a boil in a 2 1/2- to 3-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 5 minutes. Remove pan from heat and stir in Pernod (if using). Cool syrup to room temperature, about 1 hour, then pour through a fine-mesh sieve into a bowl. While syrup cools, cut enough pineapple into 1-inch chunks to measure 5 1/4 cups (reserve remainder for another use), then purée pineapple in 3 batches in a blender at high speed until very smooth, about 1 minute per batch. Stir purée and lemon juice into cooled syrup until combined well, then chill, covered, until very cold, about 4 hours. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.

pineapple-anise-sherbet-231216

['2 cups water', '1 2/3 cups sugar', '2 teaspoons anise seeds', '1 teaspoon Pernod or other anise-flavored liqueur (optional)', '1 (4-lb) pineapple (labeled "extra sweet"), trimmed, peeled, halved lengthwise, and cored', '1 tablespoon fresh lemon juice', 'an ice cream maker']

Ginger Doughnuts

['4 cups all-purpose flour plus additional for dusting', '4 teaspoons baking powder', '2 teaspoons baking soda', '1 1/2 teaspoons salt', '1 1/2 teaspoons ground ginger', '1 3/4 cups sugar', '2 oz crystalized ginger, coarsely chopped (1/3 cup)', '3/4 cup well-shaken buttermilk', '1/2 stick (1/4 cup) unsalted butter, melted and cooled slightly', '2 large eggs', '12 cups vegetable oil', 'a 1 3/4-inch round cookie cutter; a deep-fat thermometer']

Whisk together flour, baking powder, baking soda, salt, and 3/4 teaspoon ground ginger in a large bowl. Whisk together 1 cup sugar and remaining 3/4 teaspoon ground ginger in a shallow bowl. Pulse remaining 3/4 cup sugar with crystallized ginger in a food processor until ginger is finely chopped. Transfer to a bowl and whisk in buttermilk, butter, and eggs until smooth. Add buttermilk mixture to flour mixture and stir until a dough forms (dough will be sticky). Turn out dough onto a well-floured surface and knead gently just until it comes together, 10 to 12 times, then form into a ball. Lightly dust work surface and dough with flour, then roll out dough into a 13-inch round (about 1/3 inch thick) with a floured rolling pin. Cut out rounds with floured cutter and transfer to a lightly floured baking sheet. Gather scraps and reroll, then cut out additional rounds. (Reroll only once.) Heat oil in a wide 5-quart heavy pot until thermometer registers 375°F. Working in batches of 7 or 8, carefully add rounds, 1 at a time, to oil and fry, turning over once, until golden brown, 1 1/2 to 2 minutes total per batch. (Return oil to 375°F between batches.) Transfer to paper towels to drain. Cool slightly, then dredge in ginger sugar.

ginger-doughnuts-231215

['4 cups all-purpose flour plus additional for dusting', '4 teaspoons baking powder', '2 teaspoons baking soda', '1 1/2 teaspoons salt', '1 1/2 teaspoons ground ginger', '1 3/4 cups sugar', '2 oz crystalized ginger, coarsely chopped (1/3 cup)', '3/4 cup well-shaken buttermilk', '1/2 stick (1/4 cup) unsalted butter, melted and cooled slightly', '2 large eggs', '12 cups vegetable oil', 'a 1 3/4-inch round cookie cutter; a deep-fat thermometer']

Molasses Crinkles

['2 1/4 cups all-purpose flour', '2 teaspoons baking soda', '1 teaspoon ground cinnamon', '3/4 teaspoon ground ginger', '1/2 teaspoon ground allspice', '1/2 teaspoon ground cloves', '1/2 teaspoon salt', '1/2 cup vegetable shortening at room temperature', '1/2 stick (1/4 cup) unsalted butter, softened', '1 cup packed dark brown sugar', '1 large egg', '1/2 cup molasses (not robust or blackstrap)', 'About 1/3 cup sanding or granulated sugar* for tops of cookies']

Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined. Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets. Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets. *Available at Sweet Celebrations (800328-6722).

molasses-crinkles-231214

['2 1/4 cups all-purpose flour', '2 teaspoons baking soda', '1 teaspoon ground cinnamon', '3/4 teaspoon ground ginger', '1/2 teaspoon ground allspice', '1/2 teaspoon ground cloves', '1/2 teaspoon salt', '1/2 cup vegetable shortening at room temperature', '1/2 stick (1/4 cup) unsalted butter, softened', '1 cup packed dark brown sugar', '1 large egg', '1/2 cup molasses (not robust or blackstrap)', 'About 1/3 cup sanding or granulated sugar* for tops of cookies']

Bittersweet Chocolate Cookies

['2 cups all-purpose flour', '1/3 cup unsweetened Dutch-process cocoa powder', '1/2 teaspoon baking powder', '1/2 teaspoon salt', '2 sticks (1 cup) unsalted butter, softened', '1/2 cup granulated sugar', '1 large egg', '1 teaspoon vanilla', '5 oz fine-quality semisweet or bittersweet chocolate (not unsweetened), finely chopped', '1/2 cup hazelnuts or sliced almonds, finely chopped (not in a food processor)', '1 1/2 cups confectioners sugar for coating']

Whisk together flour, cocoa, baking powder, and salt in a bowl until combined. Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Add egg and vanilla, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well. Add chocolate and nuts and mix until just combined. Cover bowl with plastic wrap and chill dough until firm, about 30 minutes. Put oven racks in upper and lower thirds of oven and preheat oven to 325°F. Roll 1 scant tablespoon of dough into a 1-inch ball, then flatten slightly with palm of your hand to form a 1/3-inch-thick disk and coat with confectioners sugar. Make more cookies in same manner, arranging them 2 inches apart on ungreased baking sheets. Bake cookies, switching position of sheets halfway through baking, until they puff up and tops crack slightly, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely. Recoat cookies with confectioners sugar.

bittersweet-chocolate-cookies-231211

['2 cups all-purpose flour', '1/3 cup unsweetened Dutch-process cocoa powder', '1/2 teaspoon baking powder', '1/2 teaspoon salt', '2 sticks (1 cup) unsalted butter, softened', '1/2 cup granulated sugar', '1 large egg', '1 teaspoon vanilla', '5 oz fine-quality semisweet or bittersweet chocolate (not unsweetened), finely chopped', '1/2 cup hazelnuts or sliced almonds, finely chopped (not in a food processor)', '1 1/2 cups confectioners sugar for coating']

Polish Apricot-Filled Cookies

['2 1/4 cups all-purpose flour', '1/2 teaspoon salt', '8 oz cream cheese, softened', '2 sticks (1 cup) unsalted butter, softened', '1 large egg, lightly beaten with 2 teaspoons water for egg wash', '1 3/4 cups coarsely chopped dried apricots (10 oz)', '1/2 cup golden raisins', '2/3 cup mild honey', '1/4 cup sweet orange marmalade', '1/2 teaspoon cinnamon', '1 cup water', 'Garnish: confectioners sugar', 'parchment paper']

Whisk together flour and salt in a bowl until combined. Beat cream cheese and butter in a large bowl with an electric mixer at medium-high speed until pale and creamy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Reduce mixer speed to low, then add flour mixture and mix just until combined. Divide dough into 4 equal pieces and wrap each in plastic wrap. Chill until firm, about 1 1/2 hours. Bring apricots, raisins, honey, marmalade, cinnamon and water to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring. Reduce heat and simmer, stirring, until dried fruit is softened and mixture is thick, about 10 minutes. Transfer to a small bowl and cool until warm, about 20 minutes. Transfer to a food processor and pulse until finely chopped. Chill until cold, about 2 hours. Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment. Roll out 1 piece of dough (keep remaining pieces chilled) between 2 (12-inch) sheets of well-floured wax paper with a rolling pin into a roughly 11-inch square. (If dough gets too soft, transfer dough in wax paper to a baking sheet and chill until firm.) Discard top sheet of wax paper and trim dough with a pastry wheel or sharp knife into a 10-inch square. Cut square into 4 equal strips, then cut crosswise in fourths again to form a total of 16 (2 1/2-inch) squares. Working quickly, place 1 heaping teaspoon filling in center of each square. Brush 2 opposite corners with egg wash, then bring corners together and pinch firmly to adhere. (If dough becomes too soft, freeze it on a baking sheet for a few minutes.) Arrange cookies 2 inches apart on baking sheet. Bake until golden, 17 to 20 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough and filling on a lined cooled baking sheet.

polish-apricot-filled-cookies-231210

['2 1/4 cups all-purpose flour', '1/2 teaspoon salt', '8 oz cream cheese, softened', '2 sticks (1 cup) unsalted butter, softened', '1 large egg, lightly beaten with 2 teaspoons water for egg wash', '1 3/4 cups coarsely chopped dried apricots (10 oz)', '1/2 cup golden raisins', '2/3 cup mild honey', '1/4 cup sweet orange marmalade', '1/2 teaspoon cinnamon', '1 cup water', 'Garnish: confectioners sugar', 'parchment paper']

Anise Sesame Cookies

['1 tablespoon whole anise seeds', '2 tablespoons boiling-hot water', '2 cups all-purpose flour', '1/8 teaspoon baking soda', '1/2 teaspoon salt', '1 1/2 sticks (3/4 cup) unsalted butter, softened', '2/3 cup sugar', '2 large eggs', '1/4 cup sesame seeds, lightly toasted', 'a 2 1/2-inch fluted round cookie cutter']

Soak anise seeds in boiling-hot water until most of water is absorbed, about 15 minutes. Whisk together flour, baking soda, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in 1 egg and anise seeds with any remaining soaking liquid until combined. Reduce speed to low, then mix in flour mixture until just combined. Divide dough into 4 balls and flatten each into a 4-inch disk. Chill disks, wrapped in plastic wrap, until firm, about 3 hours. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) on a well-floured surface with a well-floured rolling pin into a 7-inch round (slightly less than 1/4 inch thick; if dough becomes too soft to roll out, chill on a baking sheet until firm). Cut out as many cookies as possible from dough with cutter and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart. Beat remaining egg in a small bowl with 1 tablespoon water to make an egg wash. Brush each cookie lightly with egg wash, then sprinkle with some of sesame seeds. Bake cookies, switching position of sheets halfway through baking, until bottoms are golden, 10 to 12 minutes total, then transfer with a metal spatula to racks to cool completely. Gather scraps and chill until firm enough to reroll. Make more cookies with remaining dough, scraps (reroll only once), and sesame seeds, then bake on cooled sheets.

anise-sesame-cookies-231209

['1 tablespoon whole anise seeds', '2 tablespoons boiling-hot water', '2 cups all-purpose flour', '1/8 teaspoon baking soda', '1/2 teaspoon salt', '1 1/2 sticks (3/4 cup) unsalted butter, softened', '2/3 cup sugar', '2 large eggs', '1/4 cup sesame seeds, lightly toasted', 'a 2 1/2-inch fluted round cookie cutter']

Ambrosia Layer Cake

['2 3/4 cups sifted cake flour (not self-rising; sift before measuring)', '2 1/2 teaspoons baking powder', '1/2 teaspoon salt', '1 1/2 sticks (3/4 cup) unsalted butter, softened', '1 1/2 cups sugar', '4 large whole eggs, at room temperature for 30 minutes', '1 tablespoon finely grated fresh orange zest', '1 1/2 teaspoons vanilla', '1 cup whole milk', '2 large whole eggs', '3/4 cup sugar', '1/4 cup cornstarch', '3/4 cup water', '1/2 cup fresh orange juice', '1/4 cup fresh lemon juice', '3 tablespoons unsalted butter', '2 teaspoons finely grated fresh orange zest', '1 (7-oz) bag sweetened flaked coconut (2 2/3 cups)', '2 large egg whites', '1 cup sugar', '1/4 cup water', '2 teaspoons light corn syrup', '1 teaspoon vanilla', '1 teaspoon fresh lemon juice', '2 (9- by 2-inch) round cake pans']

Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour. Sift together flour (2 3/4 cups), baking powder, and salt into a bowl. Beat together butter and sugar with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, then beat in zest and vanilla and continue beating 5 minutes more. Reduce speed to low, then add flour mixture and milk alternately in 4 batches, beginning with flour mixture and mixing until batter is just smooth. Divide between cake pans, spreading evenly. Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer comes out clean, 20 to 25 minutes. Cool 5 minutes in pans on racks, then invert cake layers onto racks and cool completely. (Leave oven on for toasting coconut.) Whisk together eggs in a heatproof bowl until combined well. With clean dry whisk, stir together sugar, cornstarch, and a pinch of salt in a 1 1/2- to 2-quart heavy saucepan, then whisk in water and juices until smooth. Bring to a boil over moderate heat, whisking, then reduce heat and cook at a bare simmer, whisking constantly, 2 minutes (mixture will be thick). Add half of hot juice mixture to eggs in a slow stream, whisking, then whisk egg mixture into juices in saucepan and cook over moderately low heat, whisking, just until it reaches a boil. Remove pan from heat, then add butter and zest, whisking until butter is melted. Chill filling, its surface covered with a buttered round of wax paper (buttered side down), until cold, about 30 minutes. Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until golden, 12 to 15 minutes. Beat together egg whites, sugar, water, corn syrup, and a pinch of salt in a large metal bowl with a handheld electric mixer (clean beaters if necessary) until combined. Set bowl over a saucepan of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes. (Humid weather may necessitate additional beating time.) Remove bowl from heat, then add vanilla and lemon juice and continue beating until frosting is cooled and very thick, 6 to 10 minutes. Halve each cake horizontally with a long serrated knife. Put 1 layer on a cake stand or large plate and spread with about 3/4 cup filling. Stack remaining cake layers using about 3/4 cup filling between each layer. Spread top and side of cake with frosting and coat cake with coconut, gently pressing to help it adhere.

ambrosia-layer-cake-231207

['2 3/4 cups sifted cake flour (not self-rising; sift before measuring)', '2 1/2 teaspoons baking powder', '1/2 teaspoon salt', '1 1/2 sticks (3/4 cup) unsalted butter, softened', '1 1/2 cups sugar', '4 large whole eggs, at room temperature for 30 minutes', '1 tablespoon finely grated fresh orange zest', '1 1/2 teaspoons vanilla', '1 cup whole milk', '2 large whole eggs', '3/4 cup sugar', '1/4 cup cornstarch', '3/4 cup water', '1/2 cup fresh orange juice', '1/4 cup fresh lemon juice', '3 tablespoons unsalted butter', '2 teaspoons finely grated fresh orange zest', '1 (7-oz) bag sweetened flaked coconut (2 2/3 cups)', '2 large egg whites', '1 cup sugar', '1/4 cup water', '2 teaspoons light corn syrup', '1 teaspoon vanilla', '1 teaspoon fresh lemon juice', '2 (9- by 2-inch) round cake pans']

Almond Bar Cookies

['1/2 cup packed canned almond paste* (about 5 oz; not marzipan), coarsely crumbled', '1/2 teaspoon salt', '3/4 cup sugar', '2 sticks (1 cup) unsalted butter, softened', '1 large egg, separated', '1 teaspoon almond extract', '1 1/4 cups all-purpose flour', '1/2 cup sliced almonds (about 1 1/2 oz)']

Pulse almond paste in a food processor until broken up into small bits, then add salt and 1/4 cup sugar and continue to pulse until finely ground, about 1 minute. Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Add almond mixture, egg yolk, and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and mix until combined. Spread batter evenly in pan with an offset spatula. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with almonds. Bake until top is golden, 35 to 40 minutes. Cool completely in pan on a rack, about 1 hour. Transfer with foil to a cutting board, then discard foil. Cut into squares or rounds. *Available at Sweet Celebrations (800-328-6722).

almond-bar-cookies-231205

['1/2 cup packed canned almond paste* (about 5 oz; not marzipan), coarsely crumbled', '1/2 teaspoon salt', '3/4 cup sugar', '2 sticks (1 cup) unsalted butter, softened', '1 large egg, separated', '1 teaspoon almond extract', '1 1/4 cups all-purpose flour', '1/2 cup sliced almonds (about 1 1/2 oz)']

Applesauce with Butter Pecan Crumbs

['1 tablespoon unsalted butter', '1 tablespoon finely chopped pecans or walnuts', '1 slice firm white sandwich bread with crust, coarsely ground in a food processor (about 1/2 cup)', '1/2 cup bottled chunky applesauce', 'Garnish: lightly sweetened whipped cream']

Heat butter in an 8-inch heavy skillet over moderate heat until foam subsides, then cook nuts and bread crumbs with a pinch of salt, stirring constantly, until golden, 2 to 3 minutes. Spoon applesauce into a goblet or other glass, then sprinkle with crumb mixture.

applesauce-with-butter-pecan-crumbs-231204

['1 tablespoon unsalted butter', '1 tablespoon finely chopped pecans or walnuts', '1 slice firm white sandwich bread with crust, coarsely ground in a food processor (about 1/2 cup)', '1/2 cup bottled chunky applesauce', 'Garnish: lightly sweetened whipped cream']

Espagnole Sauce

['1 small carrot, coarsely chopped', '1 medium onion, coarsely chopped', '1/2 stick (1/4 cup) unsalted butter', '1/4 cup all-purpose flour', '4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate*', '1/4 cup canned tomato purée', '2 large garlic cloves, coarsely chopped', '1 celery rib, coarsely chopped', '1/2 teaspoon whole black peppercorns', '1 Turkish or 1/2 California bay leaf']

Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes. Pour sauce through a fine-mesh sieve into a bowl, discarding solids. *Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).

espagnole-sauce-231202

['1 small carrot, coarsely chopped', '1 medium onion, coarsely chopped', '1/2 stick (1/4 cup) unsalted butter', '1/4 cup all-purpose flour', '4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate*', '1/4 cup canned tomato purée', '2 large garlic cloves, coarsely chopped', '1 celery rib, coarsely chopped', '1/2 teaspoon whole black peppercorns', '1 Turkish or 1/2 California bay leaf']

Creamed Spinach

['3 lb baby spinach', '1 1/4 cups whole milk', '1 cup heavy cream', '1 small onion, finely chopped', '1/2 stick (1/4 cup) unsalted butter', '1/4 cup all-purpose flour', '1/8 teaspoon freshly grated nutmeg']

Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop. Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

creamed-spinach-231198

['3 lb baby spinach', '1 1/4 cups whole milk', '1 cup heavy cream', '1 small onion, finely chopped', '1/2 stick (1/4 cup) unsalted butter', '1/4 cup all-purpose flour', '1/8 teaspoon freshly grated nutmeg']

Mâche Salad with Creole Vinaigrette

['1 yolk from a large hard-boiled egg', '2 3/4 teaspoons white-wine vinegar', '1 teaspoon Dijon mustard', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '1/4 cup olive oil', "16 cups loosely packed mâche (lamb's lettuce; see above)"]

Crumble yolk into a blender, then add vinegar, mustard, salt, and pepper and blend until combined well. With motor running, add oil in a slow stream, blending until combined well. Toss mâche with vinaigrette just before serving.

mache-salad-with-creole-vinaigrette-231197

['1 yolk from a large hard-boiled egg', '2 3/4 teaspoons white-wine vinegar', '1 teaspoon Dijon mustard', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '1/4 cup olive oil', '"16 cups loosely packed mâche (lambs lettuce; see above)"']

Bulgur with Apricots and Almonds

['1/3 cup sliced almonds (1 oz)', '1 small onion, finely chopped (3/4 cup)', '1 1/2 tablespoons olive oil', '1 1/4 cups medium bulgur', '1 1/3 cups water', '3/4 teaspoon salt', '1/4 teaspoon black pepper', '1/4 cup chopped dried apricots (2 oz)', '1/2 tablespoon unsalted butter, cut into pieces', '3 tablespoons coarsely chopped fresh flat-leaf parsley']

Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes. Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until softened and beginning to brown, about 8 minutes. Add bulgur and cook, stirring, 2 minutes. Stir in water, salt, and pepper and simmer, covered, 5 minutes. Remove from heat, then add apricots and butter and stir until butter is melted. Let stand, covered, 5 minutes. Stir in parsley and almonds.

bulgur-with-apricots-and-almonds-231192

['1/3 cup sliced almonds (1 oz)', '1 small onion, finely chopped (3/4 cup)', '1 1/2 tablespoons olive oil', '1 1/4 cups medium bulgur', '1 1/3 cups water', '3/4 teaspoon salt', '1/4 teaspoon black pepper', '1/4 cup chopped dried apricots (2 oz)', '1/2 tablespoon unsalted butter, cut into pieces', '3 tablespoons coarsely chopped fresh flat-leaf parsley']

Grilled Cheddar and Fennel Sandwiches with Curry Mayo

['2 tablespoons finely chopped shallot', '2 teaspoons curry powder (preferably Madras)', '1 teaspoon vegetable oil', '1/2 cup mayonnaise', '1 tablespoon fresh lemon juice', '1 baguette', '1 1/2 tablespoons unsalted butter, softened', '1/2 lb extra-sharp Cheddar', '1/4 cup very thinly sliced fennel bulb (sometimes called anise; quartered lengthwise and cored before slicing)']

Cook shallot and curry powder in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, 2 minutes, then transfer to a small bowl and stir in mayonnaise and lemon juice. Wipe skillet clean and set aside. Cut 16 (1/4-inch-thick) diagonal slices (about 6 inches long) from baguette. Spread 1 side of each slice with butter, then turn over and spread opposite side with curry mayonnaise. Cut cheese into thin slices no wider than bread slices. Divide cheese among 8 slices of bread, then top with fennel and remaining slices of bread, buttered sides up. Heat skillet over moderate heat until hot, then cook sandwiches in 2 batches, turning over once and pressing occasionally, until browned and cheese is melted, about 7 minutes per batch.

grilled-cheddar-and-fennel-sandwiches-with-curry-mayo-231188

['2 tablespoons finely chopped shallot', '2 teaspoons curry powder (preferably Madras)', '1 teaspoon vegetable oil', '1/2 cup mayonnaise', '1 tablespoon fresh lemon juice', '1 baguette', '1 1/2 tablespoons unsalted butter, softened', '1/2 lb extra-sharp Cheddar', '1/4 cup very thinly sliced fennel bulb (sometimes called anise; quartered lengthwise and cored before slicing)']

Sauteed Pork Chop with Sage-Cider Cream Sauce

['1 (1-inch-thick) rib pork chop', '1 tablespoon extra-virgin olive oil', '1/3 cup finely chopped onion', '2 tablespoons cider vinegar', '1/2 cup water', '1/4 cup heavy cream', '1 teaspoon finely chopped fresh sage', '1 1/2 teaspoons finely chopped fresh parsley', 'an instant-read thermometer']

Pat chop dry and season with salt and pepper. Heat oil in an 8- to 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown chop, turning over once, 5 to 6 minutes total. Transfer with tongs to a plate. Pour off all but 1 teaspoon fat from skillet and reduce heat to moderate, then cook onion, stirring occasionally, until softened and golden brown, 2 to 4 minutes. Add vinegar and boil until liquid is evaporated, about 3 seconds. Return chop to skillet along with any juices accumulated on plate, then add water, cream, and sage and simmer, covered, without turning, until thermometer inserted horizontally into center of chop (avoid bone) registers 150°F, 5 to 6 minutes. Transfer chop to a clean plate, then simmer sauce, uncovered, stirring, until liquid is reduced to about 3 tablespoons, 1 to 2 minutes. Stir in parsley and salt and pepper to taste. Spoon sauce over chop.

sauteed-pork-chop-with-sage-cider-cream-sauce-231187

['1 (1-inch-thick) rib pork chop', '1 tablespoon extra-virgin olive oil', '1/3 cup finely chopped onion', '2 tablespoons cider vinegar', '1/2 cup water', '1/4 cup heavy cream', '1 teaspoon finely chopped fresh sage', '1 1/2 teaspoons finely chopped fresh parsley', 'an instant-read thermometer']

Braised Chicken with Celery Root and Garlic

['3 lb chicken parts such as breasts and thighs (with skin and bone) and drumsticks', '1 1/4 teaspoons salt', '1/2 teaspoon black pepper', '1 tablespoon olive oil', '1 tablespoon unsalted butter', '1 celery root (sometimes called celeriac; 1 1/4 lb), peeled with a sharp knife and cut into 3/4-inch cubes', '1 head garlic, cloves separated and left unpeeled', '1 1/4 cups reduced-sodium chicken broth (10 fl oz)', '2 fresh thyme sprigs', 'Accompaniment: crusty bread', 'Garnish: fresh thyme']

Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, starting skin sides down, turning over once, 8 to 10 minutes. Transfer to a plate and pour off all but 1 tablespoon fat from skillet. Add butter to skillet and heat over moderately high heat until foam subsides, then sauté celery root and garlic, stirring frequently, until celery root is browned, about 5 minutes. Add broth and thyme and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate, then reduce heat and simmer, covered, until chicken is cooked through, 15 to 20 minutes for white meat, about 25 minutes for dark meat. Transfer chicken to a serving bowl as cooked and keep warm, loosely covered with foil. When all chicken pieces are done cooking, transfer sauce and vegetables to bowl with chicken, discarding thyme.

braised-chicken-with-celery-root-and-garlic-231183

['3 lb chicken parts such as breasts and thighs (with skin and bone) and drumsticks', '1 1/4 teaspoons salt', '1/2 teaspoon black pepper', '1 tablespoon olive oil', '1 tablespoon unsalted butter', '1 celery root (sometimes called celeriac; 1 1/4 lb), peeled with a sharp knife and cut into 3/4-inch cubes', '1 head garlic, cloves separated and left unpeeled', '1 1/4 cups reduced-sodium chicken broth (10 fl oz)', '2 fresh thyme sprigs', 'Accompaniment: crusty bread', 'Garnish: fresh thyme']

Baked Chicken with White Beans and Tomatoes

['6 bacon slices (1/4 lb total), cut into 1-inch pieces', '4 large chicken thighs with skin and bone (1 1/2 lb total)', '2 medium onions, chopped (1 1/2 cups)', '1 (14- to 16-oz) can stewed tomatoes including juice', '2 (15- to 16-oz) cans small white beans, rinsed and drained']

Put oven rack in middle position and preheat oven to 350°F. Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet. While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain. Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.

baked-chicken-with-white-beans-and-tomatoes-231182

['6 bacon slices (1/4 lb total), cut into 1-inch pieces', '4 large chicken thighs with skin and bone (1 1/2 lb total)', '2 medium onions, chopped (1 1/2 cups)', '1 (14- to 16-oz) can stewed tomatoes including juice', '2 (15- to 16-oz) cans small white beans', 'rinsed and drained']

Beef Tenderloin with Mushrooms and Espagnole Sauce

['2 (2 1/2-lb) pieces trimmed center-cut beef tenderloin roast', '1 tablespoon kosher salt', '2 teaspoons black pepper', '3 tablespoons vegetable oil', '3 tablespoons unsalted butter', '1 1/2 lb small fresh cremini mushrooms, cut into 1/2-inch wedges', '1/2 cup medium-dry Sherry', '2 2/3 cupsespagnole sauce', 'an instant-read thermometer']

Put oven rack in middle position and preheat oven to 425°F. Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until well browned, about 5 minutes each. (If beef tenderloin pieces are too long to fit into skillet, halve each crosswise, then brown 2 pieces at a time.) Transfer beef to an 18- by 12-inch flameproof roasting pan, reserving skillet. Roast beef in oven until thermometer inserted diagonally 2 inches into center of each piece registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board, reserving roasting pan, and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.) While beef roasts, heat butter in skillet over moderately high heat until foam subsides, then reduce heat to moderate and cook mushrooms, stirring, until liquid they give off is evaporated and mushrooms are pale golden, 8 to 10 minutes. Remove from heat. While beef stands, straddle roasting pan across 2 burners, then add Sherry and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Sherry mixture and espagnole sauce to mushrooms and cook over moderate heat, stirring, until warm. Cover skillet and remove from heat. Cut off and discard strings from beef and cut meat crosswise into 10 or 20 slices. Pour any juices on cutting board into sauce and heat over moderate heat, stirring, until hot. Serve beef with sauce.

beef-tenderloin-with-mushrooms-and-espagnole-sauce-231181

['2 (2 1/2-lb) pieces trimmed center-cut beef tenderloin roast', '1 tablespoon kosher salt', '2 teaspoons black pepper', '3 tablespoons vegetable oil', '3 tablespoons unsalted butter', '1 1/2 lb small fresh cremini mushrooms, cut into 1/2-inch wedges', '1/2 cup medium-dry Sherry', '2 2/3 cupsespagnole sauce', 'an instant-read thermometer']

Striped Bass in Agrodolce Sauce

['1/2 cup olive oil', '1 1/2 lb shallots (about 10 large or 15 medium), trimmed, leaving root end intact, and quartered lengthwise (halved if small)', '1 1/2 cups dry red wine', '1 cup white balsamic vinegar', '2/3 cup water', '1/3 cup sugar', '1/4 cup golden raisins', '1 3/4 teaspoons salt', '1/2 teaspoon black pepper', '1 California bay leaf (or 2 Turkish)', '8 (6- to 7-oz) pieces farm-raised striped bass fillet (1/2 inch thick), skinned', 'Garnish: chopped fennel fronds']

Heat 1/4 cup oil in a 12- to 13-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring occasionally, until browned and just tender, about 8 minutes. Remove from heat and add wine, vinegar, water, sugar, raisins, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and bay leaf, then briskly simmer, stirring occasionally, until shallots are very tender and liquid is thick and syrupy, 40 to 45 minutes. (If liquid is reduced before shallots are tender, add 1/2 cup water and continue to simmer.) Pat fish dry, then sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold fillets in half, skinned side in. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 folded fillets, turning over once, until deep golden, 4 to 6 minutes total. Put cooked fish (still folded) on top of sauce in heavy skillet. Wipe out nonstick skillet and sauté remaining 4 fillets in remaining 2 tablespoons oil in same manner, transferring to sauce. Cook, partially covered, over moderate heat until fish is just cooked through, 2 to 3 minutes.

striped-bass-in-agrodolce-sauce-231179

['1/2 cup olive oil', '1 1/2 lb shallots (about 10 large or 15 medium), trimmed, leaving root end intact, and quartered lengthwise (halved if small)', '1 1/2 cups dry red wine', '1 cup white balsamic vinegar', '2/3 cup water', '1/3 cup sugar', '1/4 cup golden raisins', '1 3/4 teaspoons salt', '1/2 teaspoon black pepper', '1 California bay leaf (or 2 Turkish)', '8 (6- to 7-oz) pieces farm-raised striped bass fillet (1/2 inch thick), skinned', 'Garnish: chopped fennel fronds']

Smoked Whitefish on Cucumber Rounds

['2 large seedless cucumbers (usually plastic-wrapped; about 2 lb total)', '1/2 cup diced (1/4-inch) Granny Smith apple (less than 1)', '1/3 cup sour cream', '1 1/2 tablespoons finely chopped shallot', '1 1/2 teaspoons finely grated fresh lemon zest', '1 teaspoon fresh lemon juice', '1/2 teaspoon black pepper', '2 teaspoons finely chopped fresh dill plus 36 whole small fresh dill sprigs', '1 1/4 cups flaked smoked whitefish (1/2 lb)']

Cut 36 (1/3-inch-thick) slices from cucumbers, reserving remaining cucumber. Scoop out and discard some cucumber from center of each round with a melon-ball cutter or a small spoon to create an indentation (leaving bottom intact). Cut enough of remaining cucumber into 1/4-inch dice to measure 1/2 cup. Toss diced cucumber with apple, sour cream, shallot, zest, lemon juice, pepper, chopped dill, and salt to taste. Fold in whitefish. Mound 1 to 1 1/2 teaspoons fish mixture onto each cucumber round. Top with dill sprigs.

smoked-whitefish-on-cucumber-rounds-231178

['2 large seedless cucumbers (usually plastic-wrapped; about 2 lb total)', '1/2 cup diced (1/4-inch) Granny Smith apple (less than 1)', '1/3 cup sour cream', '1 1/2 tablespoons finely chopped shallot', '1 1/2 teaspoons finely grated fresh lemon zest', '1 teaspoon fresh lemon juice', '1/2 teaspoon black pepper', '2 teaspoons finely chopped fresh dill plus 36 whole small fresh dill sprigs', '1 1/4 cups flaked smoked whitefish (1/2 lb)']

Vietnamese Fried Spring Rolls

['5 1/2 tablespoons sugar', '3/4 cup warm water', '1/4 cup plus 1 tablespoon Asian fish sauce (preferably from Phu Quoc)', '2 tablespoons rice vinegar (not seasoned)', '2 teaspoons fresh lime juice (optional)', '2 garlic cloves, minced', '2 fresh Thai chiles (2 to 3 inches; preferably red; including seeds), thinly sliced crosswise', '7 1/2 oz very thin bean thread noodles (in small skeins, also known as cellophane or mung bean noodles*)', '2 oz dried wood ear mushrooms', '1 medium shallot', '2 garlic cloves', '2 cups grated carrots (4 to 5 carrots)', '1 lb ground pork shoulder', '1/4 cup Asian fish sauce (preferably from Phu Quoc)', '1/4 cup plus 1 teaspoon sugar', '2 1/2 teaspoons black pepper', '2 teaspoons salt', '1 lb shrimp in shell, peeled and deveined', '25 (8-inch) square frozen spring roll pastry wrappers made with wheat flour, thawed', '1 large egg yolk, lightly beaten', 'About 6 cups vegetable oil', 'Accompaniments: lettuce leaves and fresh mint and cilantro leaves', 'N/A fresh mint', 'N/A cilantro leaves', 'a deep-fat thermometer']

Stir together sugar and water until sugar is dissolved. Stir in remaining sauce ingredients, then chill, covered, at least 2 hours. Put noodles in a large bowl and cover with hot water by several inches. Soak, pulling noodles apart and stirring occasionally, 10 minutes. Drain noodles and cut into 2- to 3-inch pieces (you should have about 3 cups), then transfer to another large bowl. Put mushrooms in a bowl and cover with hot water by several inches. Soak 15 minutes. Drain and rinse mushrooms thoroughly, then drain again. Trim off and discard any hard parts from mushrooms. Finely chop mushrooms. (You should have about 2 cups.) Add to noodles. Pulse shallot and garlic in a food processor until finely chopped, then add to noodles along with carrots, pork, fish sauce, sugar, pepper, and salt. Pulse shrimp in processor until coarsely ground. (Do not overprocess or it will become pasty.) Add shrimp to noodle mixture. Mix with your hands until well combined. Chill filling, covered with plastic wrap, until cold. Line 2 trays with wax paper. Transfer one fourth of filling to a small bowl and keep remainder chilled, covered. Place 1 wrapper on a work surface, keeping remaining wrappers covered with a clean kitchen towel (to prevent them from drying out). Cut wrapper diagonally in half to form 2 triangles. With long side of 1 triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin 5-inch log. Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges. (Wrapper will resemble an open envelope.) Dab top corner with yolk, then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on a tray, seam side down. Repeat with remaining triangle. Make more rolls in same manner with remaining wrappers and filling, keeping trays of rolls chilled, loosely covered, until ready to fry. Heat 1 1/2 inches of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through, 4 to 5 minutes. (Return oil to 365°F between batches.) Transfer as fried to a colander lined with paper towels and drain rolls upright 2 to 3 minutes. To eat, wrap hot or warm rolls in lettuce leaves and tuck in mint and cilantro leaves. Serve with dipping sauce. *Available at Asian markets and Uwajimaya (800-889-1928).

vietnamese-fried-spring-rolls-231177

['5 1/2 tablespoons sugar', '3/4 cup warm water', '1/4 cup plus 1 tablespoon Asian fish sauce (preferably from Phu Quoc)', '2 tablespoons rice vinegar (not seasoned)', '2 teaspoons fresh lime juice (optional)', '2 garlic cloves, minced', '2 fresh Thai chiles (2 to 3 inches; preferably red; including seeds), thinly sliced crosswise', '7 1/2 oz very thin bean thread noodles (in small skeins, also known as cellophane or mung bean noodles*)', '2 oz dried wood ear mushrooms', '1 medium shallot', '2 garlic cloves', '2 cups grated carrots (4 to 5 carrots)', '1 lb ground pork shoulder', '1/4 cup Asian fish sauce (preferably from Phu Quoc)', '1/4 cup plus 1 teaspoon sugar', '2 1/2 teaspoons black pepper', '2 teaspoons salt', '1 lb shrimp in shell, peeled and deveined', '25 (8-inch) square frozen spring roll pastry wrappers made with wheat flour, thawed', '1 large egg yolk, lightly beaten', 'About 6 cups vegetable oil', 'Accompaniments: lettuce leaves and fresh mint and cilantro leaves', 'N/A fresh mint', 'N/A cilantro leaves', 'a deep-fat thermometer']

Spicy Tomato Soup

['2 (28- to 32-oz) cans whole tomatoes in juice (preferably organic)', '1 large onion, coarsely chopped (2 1/4 cups)', '2 teaspoons finely chopped garlic', '1 teaspoon finely chopped fresh jalapeño chile including seeds', '2 teaspoons finely chopped peeled fresh ginger', '3 tablespoons olive oil', '1/2 teaspoon ground cumin', '2 1/4 cups reduced-sodium chicken broth (18 fl oz)', '1 tablespoon sugar, or to taste', '2 teaspoons salt, or to taste']

Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender. Cook onion, garlic, chile, and ginger in oil in a 4- to 5-quart heavy nonreactive pot over moderate heat, stirring frequently, until onion is softened, about 8 minutes. Add cumin and cook, stirring, 1 minute. Stir in puréed tomatoes, broth, 1 tablespoon sugar, and 2 teaspoons salt and simmer, uncovered, stirring occasionally, 20 minutes. Working in 3 or 4 batches, blend soup in blender until smooth (use caution when blending hot liquids). Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds. Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.

spicy-tomato-soup-231175

['2 (28- to 32-oz) cans whole tomatoes in juice (preferably organic)', '1 large onion, coarsely chopped (2 1/4 cups)', '2 teaspoons finely chopped garlic', '1 teaspoon finely chopped fresh jalapeño chile including seeds', '2 teaspoons finely chopped peeled fresh ginger', '3 tablespoons olive oil', '1/2 teaspoon ground cumin', '2 1/4 cups reduced-sodium chicken broth (18 fl oz)', '1 tablespoon sugar, or to taste', '2 teaspoons salt', 'or to taste']

Black Bean Soup

['1 1/2 cups dried black beans (10 oz), picked over and rinsed', '8 bacon slices (7 oz), chopped (1 cup)', '1 small onion, cut into 1/4-inch dice (3/4 cup)', '1/2 red bell pepper, cut into 1/4-inch dice (3/4 cup)', '1 1/2 teaspoons chopped garlic', '1/2 teaspoon finely chopped seeded fresh jalape&241;o chile', '1 1/2 teaspoons dried oregano, crumbled', '1 Turkish or 1/2 California bay leaf', '1/2 teaspoon dried thyme, crumbled', '3 qt reduced-sodium chicken broth (96 fl oz)', '3/4 teaspoon white pepper', '2 tablespoons chopped fresh cilantro', 'Accompaniments: sour cream and chopped fresh cilantro', 'Accompaniments: sour cream and chopped fresh cilantro']

Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander. Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, bell pepper, garlic, chile, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes. Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro. Serve soup topped with sour cream, chopped cilantro, and reserved bacon.

black-bean-soup-231174

['1 1/2 cups dried black beans (10 oz), picked over and rinsed', '8 bacon slices (7 oz), chopped (1 cup)', '1 small onion, cut into 1/4-inch dice (3/4 cup)', '1/2 red bell pepper, cut into 1/4-inch dice (3/4 cup)', '1 1/2 teaspoons chopped garlic', '1/2 teaspoon finely chopped seeded fresh jalape&241;o chile', '1 1/2 teaspoons dried oregano, crumbled', '1 Turkish or 1/2 California bay leaf', '1/2 teaspoon dried thyme, crumbled', '3 qt reduced-sodium chicken broth (96 fl oz)', '3/4 teaspoon white pepper', '2 tablespoons chopped fresh cilantro', 'Accompaniments: sour cream and chopped fresh cilantro', 'Accompaniments: sour cream and chopped fresh cilantro']

Shrimp Courtbouillon with Rice

['1 (1-lb) can whole tomatoes in juice', '5 cups white fish stock', '1 1/4 lb medium shrimp in shell (31 to 35 per lb), peeled, reserving shells', '2 1/4 teaspoons salt', '2 1/2 tablespoons unsalted butter', '1/4 cup plus 1 tablespoon all-purpose flour', '1 cup finely chopped onion (1 medium)', '3/4 cup finely chopped green bell pepper (1/2 medium)', '2 garlic cloves, minced', '2 1/4 cups water', '1/4 teaspoon cayenne, or to taste', '2/3 cup long-grain white rice', '1 1/2 cups thinly sliced scallion greens (from 2 bunches)']

Drain tomatoes, reserving juice, and finely chop. Bring stock and shrimp shells to a boil in a 3-quart saucepan, then simmer, partially covered, 15 minutes. Pour stock through a sieve into a bowl, discarding shells. (Stock will appear cloudy.) Devein shrimp, then halve lengthwise and toss with 1/2 teaspoon salt in a bowl. Chill shrimp, covered, until ready to use. Melt butter in a 6- to 7-quart heavy pot over moderately low heat, then add flour and cook roux, stirring constantly, until the color of peanut butter, 10 to 15 minutes. Add onion, bell pepper, and garlic and cook, stirring occasionally, until bell pepper is softened, 3 to 5 minutes. Stir in tomatoes with juice, stock, 1 cup water, 1 1/2 teaspoons salt, and cayenne and bring to a boil, stirring frequently. Reduce heat and simmer court bouillon, partially covered, 30 minutes. While courtbouillon simmers, bring remaining 1 1/4 cups water to a boil in a 1- to 1 1/2-quart heavy saucepan. Add rice and remaining 1/4 teaspoon salt and return to a boil. Cover pan, then reduce heat to low and cook until water is absorbed and rice is tender, about 15 minutes. Let stand, covered, 5 minutes, then fluff with a fork. Add shrimp to courtbouillon and simmer, uncovered, stirring occasionally, until shrimp are just cooked through, about 2 minutes. Stir in scallion greens. Divide rice among soup plates, then ladle in courtbouillon with shrimp.

shrimp-courtbouillon-with-rice-231172

['1 (1-lb) can whole tomatoes in juice', '5 cups white fish stock', '1 1/4 lb medium shrimp in shell (31 to 35 per lb), peeled, reserving shells', '2 1/4 teaspoons salt', '2 1/2 tablespoons unsalted butter', '1/4 cup plus 1 tablespoon all-purpose flour', '1 cup finely chopped onion (1 medium)', '3/4 cup finely chopped green bell pepper (1/2 medium)', '2 garlic cloves, minced', '2 1/4 cups water', '1/4 teaspoon cayenne, or to taste', '2/3 cup long-grain white rice', '1 1/2 cups thinly sliced scallion greens (from 2 bunches)']

Shaved Fennel, Radish, and Grapefruit Salad

['1/3 cup olive oil', '2 tablespoons fennel seeds, lightly crushed', '4 medium fennel bulbs (sometimes called anise; about 3 1/2 lb total), stalks cut off and discarded', '1 lb radishes (about 1 1/2 lb total with greens), trimmed', '4 pink or red grapefruits', '1 medium garlic clove', '1/2 teaspoon salt', '1/4 teaspoon black pepper', 'a Japanese Benriner or other adjustable-blade slicer']

Heat oil with fennel seeds in a small heavy saucepan over moderate heat until seeds are fragrant and pale golden, 1 to 2 minutes. Remove from heat and let steep 2 hours. While seeds are steeping, quarter fennel bulbs lengthwise and cut out and discard most of cores, leaving just enough core to keep quarters of fennel intact. Cut fennel lengthwise into paper-thin slices with slicer. Transfer to a large bowl. Cut radishes crosswise into very thin slices (slightly thicker than fennel slices) with slicer and add to fennel in bowl. Cut peel, including all white pith, from grapefruits with a small sharp knife. Working over a bowl, cut segments free from membranes and squeeze juice from membranes into bowl. Transfer segments to a cutting board, reserving juice in bowl, and coarsely chop, then add to fennel and radishes. Pour fennel oil through a fine-mesh sieve into a small bowl. (Discard seeds.) Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to another small bowl. Whisk in salt, pepper, fennel oil, and 5 tablespoons grapefruit juice, then pour over salad, tossing gently to coat.

shaved-fennel-radish-and-grapefruit-salad-231171

['1/3 cup olive oil', '2 tablespoons fennel seeds, lightly crushed', '4 medium fennel bulbs (sometimes called anise; about 3 1/2 lb total), stalks cut off and discarded', '1 lb radishes (about 1 1/2 lb total with greens), trimmed', '4 pink or red grapefruits', '1 medium garlic clove', '1/2 teaspoon salt', '1/4 teaspoon black pepper', 'a Japanese Benriner or other adjustable-blade slicer']

Hazelnut and Olive Rugelach

['1/3 cup hazelnuts (1 1/2 oz)', '1 cup all-purpose flour plus additional for dusting', '3/4 teaspoon dried thyme', '1/2 teaspoon coarsely ground black pepper', '1/4 teaspoon salt', '1 stick (1/2 cup) unsalted butter, softened', '4 oz cream cheese, softened', '1/3 cup brine-cured green olives (preferably Sicilian), patted dry, pitted, and very finely chopped', '4 (17- by 12-inch) sheets parchment paper']

Put oven rack in middle position and preheat oven to 350°F. Toast hazelnuts in a shallow baking pan in oven until golden, about 10 minutes. (Leave oven on.) Cool slightly, then rub off any loose skins in a kitchen towel while nuts are still warm. When nuts are cool enough to handle, very finely chop. Whisk together flour, thyme, pepper, and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and mix at low speed until a soft dough forms. Gather dough into a ball, then halve dough and wrap each half in plastic wrap. Flatten each half (in plastic wrap) and form each half into a 4-inch disk. Chill until firm, about 6 hours. Bring dough tocool room temperature (this will take 15 to 20 minutes) before rolling out. Remove and discard plastic wrap from 1 half of dough, keeping other half wrapped and chilled. Put unwrapped dough in center of 1 sheet of floured parchment paper. Dust dough with flour and cover with another sheet of parchment, then roll out dough into a 9-inch round (about 1/8 inch thick). Carefully peel off top sheet of parchment and set aside. (If dough is too sticky to remove parchment cleanly, chill until firm, 10 to 20 minutes.) Repeat procedure with remaining half dough. Sprinkle hazelnuts and olives evenly over rounds of dough, then reposition top sheets of parchment on dough and press gently to help nuts and olives adhere. Remove and discard top sheets of parchment and cut each round into 16 wedges. Beginning with shortest side of 1 wedge, roll up dough as tightly as possible toward pointed end and transfer to an unlined large baking sheet. Repeat procedure with remaining wedges of dough. (If dough becomes too soft to roll up, chill until firmer.) Bake until golden, 20 to 25 minutes. Cool on baking sheet on a rack. Serve warm or at room temperature.

hazelnut-and-olive-rugelach-231170

['1/3 cup hazelnuts (1 1/2 oz)', '1 cup all-purpose flour plus additional for dusting', '3/4 teaspoon dried thyme', '1/2 teaspoon coarsely ground black pepper', '1/4 teaspoon salt', '1 stick (1/2 cup) unsalted butter, softened', '4 oz cream cheese, softened', '1/3 cup brine-cured green olives (preferably Sicilian), patted dry, pitted, and very finely chopped', '4 (17- by 12-inch) sheets parchment paper']

Red Pepper Stacks

['About 10 slices pumpernickel bread', '2 (12-oz) jars roasted red peppers, rinsed, drained, patted dry', '1/2 cup almond slices, lightly toasted', '1 (5.2-oz) package garlic-herb cheese such as Boursin, at room temperature', '1 tablespoon finely chopped fresh parsley', '1 teaspoon finely grated lemon zest', '1/2 teaspooon black pepper', 'a 1 1/2-inch round cookie cutter; a 1 1/4-inch round cookie cutter']

Put oven rack in middle position and preheat oven to 400°F. Cut 48 rounds from bread with 1 1/2-inch cutter. Toast rounds on a baking sheet until crisp, about 10 minutes. Cut 48 rounds from red peppers with 1 1/4-inch cutter. Reserve 48 almond slices for garnish, then chop remainder. Stir together cheese, parsley, zest, black pepper, and chopped almonds in a bowl. Put 1/4 teaspoon cheese mixture onto each toast, then top with a pepper round, pressing down lightly. Mound 1/4 teaspoon more cheese mixture onto each pepper round and garnish with an almond slice.

red-pepper-stacks-231169

['About 10 slices pumpernickel bread', '2 (12-oz) jars roasted red peppers, rinsed, drained, patted dry', '1/2 cup almond slices, lightly toasted', '1 (5.2-oz) package garlic-herb cheese such as Boursin, at room temperature', '1 tablespoon finely chopped fresh parsley', '1 teaspoon finely grated lemon zest', '1/2 teaspooon black pepper', 'a 1 1/2-inch round cookie cutter; a 1 1/4-inch round cookie cutter']

Radish Flowers

['20 small radishes with leafy tops']

Trim radish tops, leaving 2 inches of stems with leaves attached. Trim roots, then wash radishes, cleaning well around stem end. Holding onto stem end of 1 radish and working with a sharp paring knife, carve a 1/8-inch-thick slice down one side, starting at root end, following shape of radish, and ending within 1/4 inch of stem to form a "petal" (do not cut all the way through). Make 2 more cuts around radish, turning it each time and leaving an equal amount of space between cuts, for a total of 3 petals. Repeat with remaining radishes. Soak radishes in a large bowl of ice and cold water at least 1 hour (to open "flowers"). Transfer radishes to paper towels to drain.

radish-flowers-231168

['20 small radishes with leafy tops']

Spicy Toasted Pecans

['3 tablespoons unsalted butter', '1/2 teaspoon Worcestershire sauce', '1/2 teaspoon Tabasco', '1/4 teaspoon black pepper', '1/4 teaspoon kosher salt, or to taste', '2 1/2 cups pecan halves (10 oz)']

Put oven rack in middle position and preheat oven to 375°F. Melt butter in a 2-quart saucepan over moderate heat, then stir in Worcestershire sauce, Tabasco, pepper, and salt. Remove pan from heat and add pecans, tossing to coat well. Spread in 1 layer in a shallow baking pan and bake until fragrant and a shade darker, 8 to 10 minutes. Serve warm or at room temperature.

spicy-toasted-pecans-231166

['3 tablespoons unsalted butter', '1/2 teaspoon Worcestershire sauce', '1/2 teaspoon Tabasco', '1/4 teaspoon black pepper', '1/4 teaspoon kosher salt, or to taste', '2 1/2 cups pecan halves (10 oz)']

Oysters Rockefeller

['3/4 cup firmly packed watercress sprigs (2 oz before discarding coarse stems), finely chopped', '1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped', '3 tablespoons finely chopped scallion greens', '1 tablespoon finely chopped fresh flat-leaf parsley', '2 teaspoons minced celery', '3 tablespoons coarse fresh bread crumbs (preferably from a day-old baguette)', '3 1/2 tablespoons unsalted butter', '1 teaspoon Pernod or other anise-flavored liquor', 'Pinch of cayenne', '3 bacon slices', 'About 10 cups kosher salt for baking and serving (3 lb)', '20 small oysters on the half shell, oysters picked over for shell fragments and shells scrubbed well']

Toss together watercress, spinach, scallion greens, parsley, celery, and 1 tablespoon plus 1 teaspoon bread crumbs in a bowl. Melt butter in a 10-inch heavy skillet over moderate heat, then add watercress mixture and cook, stirring, until spinach is wilted, 1 to 2 minutes. Stir in Pernod, cayenne, and salt and pepper to taste, then transfer mixture to a bowl and chill, covered, until cold, about 1 hour. Put oven rack in middle position and preheat oven to 450°F. While watercress mixture chills, cook bacon in cleaned skillet over moderate heat, turning, until crisp, then drain on paper towels and finely crumble. Spread 5 cups kosher salt in a large shallow baking pan (1 inch deep) and nestle oysters (in shells) in it. Spoon watercress mixture evenly over oysters, then top with bacon and sprinkle with remaining tablespoon plus 2 teaspoons bread crumbs. Bake oysters until edges of oysters begin to curl and bread crumbs are golden, about 10 minutes. Serve warm oysters in shells, nestled in kosher salt (about 5 cups), on a platter.

oysters-rockefeller-231165

['3/4 cup firmly packed watercress sprigs (2 oz before discarding coarse stems), finely chopped', '1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped', '3 tablespoons finely chopped scallion greens', '1 tablespoon finely chopped fresh flat-leaf parsley', '2 teaspoons minced celery', '3 tablespoons coarse fresh bread crumbs (preferably from a day-old baguette)', '3 1/2 tablespoons unsalted butter', '1 teaspoon Pernod or other anise-flavored liquor', 'Pinch of cayenne', '3 bacon slices', 'About 10 cups kosher salt for baking and serving (3 lb)', '20 small oysters on the half shell', 'oysters picked over for shell fragments and shells scrubbed well']

Olive Tomato Squares

['1/4 cup well-stirred prepared basil pesto', '6 slices firm white sandwich bread, crusts discarded', '1/3 cup pitted Kalamata olives, slivered', '1/4 cup drained oil-packed sun-dried tomatoes, chopped', '1 tablespoon chopped fresh parsley']

Put oven rack in middle position and preheat oven to 400°F. Spread 2 teaspoons pesto evenly on each slice of bread, then quarter each slice. Toast bread squares on a baking sheet until undersides are golden, about 10 minutes. Soak olives and tomatoes in warm water to cover 5 minutes, then drain well and toss with parsley. Mound on toasts.

olive-tomato-squares-231164

['1/4 cup well-stirred prepared basil pesto', '6 slices firm white sandwich bread, crusts discarded', '1/3 cup pitted Kalamata olives, slivered', '1/4 cup drained oil-packed sun-dried tomatoes, chopped', '1 tablespoon chopped fresh parsley']

Mushrooms with Garlic Butter

['3 slices firm white sandwich bread, crust discarded and bread cut into 1/4-inch cubes (1 1/4 cups)', '3 tablespoons unsalted butter', '1 tablespoon finely chopped garlic', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '3/4 lb small white mushrooms', '2 tablespoons finely chopped fresh flat-leaf parsley']

Put oven rack in middle position and preheat oven to 375°F. Toast bread cubes in a shallow baking pan in oven, stirring once, until golden and crisp, 6 to 8 minutes. Meanwhile, melt butter with garlic, salt, and pepper (on the stove or in a microwave). Put mushrooms in an 8-inch square baking dish and toss with garlic butter. Bake, stirring occasionally, until mushrooms are soft and juicy, 15 to 20 minutes. Just before serving, toss mushrooms with parsley and croutons.

mushrooms-with-garlic-butter-231162

['3 slices firm white sandwich bread, crust discarded and bread cut into 1/4-inch cubes (1 1/4 cups)', '3 tablespoons unsalted butter', '1 tablespoon finely chopped garlic', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '3/4 lb small white mushrooms', '2 tablespoons finely chopped fresh flat-leaf parsley']

Chicken Satay Bites

['2 (6-inch) pita loaves with pockets, each cut into 8 wedges', '2 tablespoons vegetable oil', '1/4 cup crunchy peanut butter', '1/4 cup chopped fresh cilantro plus 32 whole fresh cilantro leaves', '3 tablespoons fresh lime juice', '3 tablespoons water', '1 tablespoon chopped peeled fresh ginger', '1/2 teaspoon Tabasco or other hot sauce', '1/4 teaspoon salt', '2 cups shredded cooked chicken, warm (1/2 lb; preferably dark meat with skin)']

Put oven rack in middle position and preheat oven to 400°F. Tear each pita wedge at fold to form 2 triangles. Brush rough sides of pita triangles with 1 tablespoon oil and toast on a baking sheet until crisp and golden, 8 to 10 minutes. Pulse peanut butter, chopped cilantro, lime juice, water, ginger, Tabasco, salt, and remaining tablespoon oil in a food processor until combined well but still slightly chunky. Toss chicken with peanut sauce and season with salt. Mound on pita toasts and top with cilantro leaves.

chicken-satay-bites-231161

['2 (6-inch) pita loaves with pockets, each cut into 8 wedges', '2 tablespoons vegetable oil', '1/4 cup crunchy peanut butter', '1/4 cup chopped fresh cilantro plus 32 whole fresh cilantro leaves', '3 tablespoons fresh lime juice', '3 tablespoons water', '1 tablespoon chopped peeled fresh ginger', '1/2 teaspoon Tabasco or other hot sauce', '1/4 teaspoon salt', '2 cups shredded cooked chicken', 'warm (1/2 lb; preferably dark meat with skin)']

Spanish Olive and Cream Cheese Canapes

['10 slices firm white sandwich bread', '1 1/2 tablespoons unsalted butter, melted', '1 oz Parmigiano-Reggiano', '6 oz cream cheese, softened (3/4 cup)', '1/3 cup pimiento-stuffed green Spanish olives (3 oz), rinsed, drained, and finely chopped', '1/4 cup finely chopped scallion', '1/4 cup finely chopped red bell pepper', '1/4 teaspoon sweet paprika', '2 teaspoons medium-dry Sherry', 'a 1 1/2-inch round cookie cutter; a Microplane rasp']

Put oven rack in middle position and preheat oven to 375°F. Cut 40 rounds from bread slices with cutter, then brush 1 side of each round with butter and bake on a large baking sheet until pale golden, about 8 minutes. (Leave toasts on baking sheet.) Preheat broiler. Finely grate Parmigiano-Reggiano using rasp (you will have about 1 cup). Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then top each toast with 1 teaspoon cream cheese mixture and sprinkle with Parmigiano-Reggiano. Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.

spanish-olive-and-cream-cheese-canapes-231160

['10 slices firm white sandwich bread', '1 1/2 tablespoons unsalted butter, melted', '1 oz Parmigiano-Reggiano', '6 oz cream cheese, softened (3/4 cup)', '1/3 cup pimiento-stuffed green Spanish olives (3 oz), rinsed, drained, and finely chopped', '1/4 cup finely chopped scallion', '1/4 cup finely chopped red bell pepper', '1/4 teaspoon sweet paprika', '2 teaspoons medium-dry Sherry', 'a 1 1/2-inch round cookie cutter; a Microplane rasp']

Toasted-Pecan Pie

['1 1/3 cups all purpose flour', '1/2 teaspoon salt', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes', '4 tablespoons (or more) ice water', '3 cups pecans (about 10 ounces), divided', '6 large eggs', '2 cups sugar', '2 cups dark corn syrup', '1/4 cup (1/2 stick) unsalted butter, melted', '1 tablespoon vanilla extract', '1/4 teaspoon salt', 'Lightly sweetened whipped cream']

Blend flour and salt in processor 10 seconds. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add 4 tablespoons ice water; blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.) Preheat oven to 350°F. Coarsely chop 2 cups pecans and reserve. Spread 1 cup pecans on rimmed baking sheet. Toast in oven until nuts are aromatic and darker in color, about 12 minutes. Cool, then grind nuts finely in processor. Maintain oven temperature. Roll out crust on lightly floured surface to 13-inch round (crust will be thin). Transfer crust to 10-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze crust 20 minutes. Whisk eggs in large bowl until frothy. Add sugar, corn syrup, melted butter, vanilla, salt, and ground toasted pecans; whisk until blended. Mix in chopped pecans. Pour filling into crust. Bake pie until crust is golden and filling is puffed and set (center may still move when dish is shaken), about 1 hour 10 minutes. Transfer to rack and cool at least 3 hours. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve slightly warm or at room temperature with whipped cream.

toasted-pecan-pie-231128

['1 1/3 cups all purpose flour', '1/2 teaspoon salt', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes', '4 tablespoons (or more) ice water', '3 cups pecans (about 10 ounces), divided', '6 large eggs', '2 cups sugar', '2 cups dark corn syrup', '1/4 cup (1/2 stick) unsalted butter, melted', '1 tablespoon vanilla extract', '1/4 teaspoon salt', 'Lightly sweetened whipped cream']

Caramel-Pumpkin Pie with Mincemeat Ice Cream

['1 1/3cups all purpose flour', '1 tablespoon sugar', '1/2 teaspoon salt', '3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes', '3 tablespoons chilled lard, cut into 1/2-inch cubes', '2 tablespoons (or more) ice water', '2/3 cup sugar', '2 tablespoons water', '2 tablespoons unsalted butter', '3/4 cup half and half', '2/3 cup whipping cream', '2 large eggs', '1 large egg yolk', '1 cup canned pure pumpkin', '2 teaspoons ground cinnamon', '3/4 teaspoon ground ginger', '1/4 teaspoon ground cloves', '1/4 teaspoon salt', 'Mincemeat Ice Cream']

Mix flour, sugar, and salt in processor. Add butter and lard; using on/off turns, process until coarse meal forms. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Form dough into disk. Wrap in plastic and refrigerate 1 hour. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under; crimp edges decoratively. Chill 1 hour. Preheat oven to 375°F. Bake crust until edges begin to brown, pressing crust with back of fork if bubbles form, about 15 minutes. Cool slightly. Reduce oven temperature to 350°F. Stir sugar and 2 tablespoons water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until sugar turns dark amber, occasionally swirling pan and brushing down pan sides with wet pastry brush, about 7 minutes (time will vary depending on size of pan). Remove pan from heat. Whisk in butter 1 tablespoon at a time (mixture will bubble). Stir in half and half and cream, stirring until all caramel bits dissolve. Whisk 2 whole eggs and 1 yolk in large bowl to blend. Whisk in pumpkin, cinnamon, ginger, cloves, and salt. Gradually whisk caramel mixture into pumpkin mixture. Transfer filling to crust. Bake until puffed and set in center, about 50 minutes. Cool pie on rack. Chill until cold. (Can be made 1 day ahead. Keep chilled.) Serve with Mincemeat Ice Cream.

caramel-pumpkin-pie-with-mincemeat-ice-cream-231126

['1 1/3cups all purpose flour', '1 tablespoon sugar', '1/2 teaspoon salt', '3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes', '3 tablespoons chilled lard, cut into 1/2-inch cubes', '2 tablespoons (or more) ice water', '2/3 cup sugar', '2 tablespoons water', '2 tablespoons unsalted butter', '3/4 cup half and half', '2/3 cup whipping cream', '2 large eggs', '1 large egg yolk', '1 cup canned pure pumpkin', '2 teaspoons ground cinnamon', '3/4 teaspoon ground ginger', '1/4 teaspoon ground cloves', '1/4 teaspoon salt', 'Mincemeat Ice Cream']