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Frozen Pumpkin Mousse with Walnut-Toffee Crunch

['Vegetable oil', '1 cup walnut pieces (about 4 ounces)', '2/3 cup toffee bits (such as Skor; about 3 1/2 ounces)', '4 teaspoons (packed) dark brown sugar', '1/8 teaspoon salt', '1 tablespoon unsalted butter, melted', '2 cups chilled heavy whipping cream, divided', '3/4 cup sugar', '5 large egg yolks', '1 1/4 cups canned pure pumpkin', '2 tablespoons dark rum', '1 1/4 teaspoons vanilla extract', '3/4 teaspoon ground cinnamon', '1/2 teaspoon ground ginger', '1/4 teaspoon ground nutmeg', '1/4 teaspoon salt', '1/8 teaspoon ground allspice', '4 cinnamon sticks']

Preheat oven to 350°F. Line rimmed baking sheet with foil; brush generously with vegetable oil. Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer. Bake until toffee bits are soft (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely. Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend. Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil). Transfer mixture to large bowl. Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes. Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks. Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day. In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch. Repeat 2 more times (some crunch may be left). If necessary, whisk reserved 1/2 cup whipped cream to soft peaks. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight. (Can be made 2 days ahead. Keep frozen. Let stand at room temperature 30 minutes before serving.) Garnish with cinnamon sticks.

frozen-pumpkin-mousse-with-walnut-toffee-crunch-231123

['Vegetable oil', '1 cup walnut pieces (about 4 ounces)', '2/3 cup toffee bits (such as Skor; about 3 1/2 ounces)', '4 teaspoons (packed) dark brown sugar', '1/8 teaspoon salt', '1 tablespoon unsalted butter, melted', '2 cups chilled heavy whipping cream, divided', '3/4 cup sugar', '5 large egg yolks', '1 1/4 cups canned pure pumpkin', '2 tablespoons dark rum', '1 1/4 teaspoons vanilla extract', '3/4 teaspoon ground cinnamon', '1/2 teaspoon ground ginger', '1/4 teaspoon ground nutmeg', '1/4 teaspoon salt', '1/8 teaspoon ground allspice', '4 cinnamon sticks']

Rice Pudding with Persimmons and Dried Cranberries

['2 medium-size ripe Hachiya persimmons', '3 1/2 cups whole milk', '2/3 cup arborio rice', '1/4 cup honey', '3 tablespoons sugar', '1 1/2 teaspoons grated orange peel', '1/4 teaspoon salt', '1/2 cup dried cranberries']

Make deep cut in pointed end of each persimmon. Scoop out pulp into processor and puree until smooth. Measure 2/3 cup puree. Combine milk, rice, honey, sugar, orange peel, and salt in medium saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to low and cook, uncovered, until pudding is very thick, stirring frequently, about 40 minutes. Add cranberries and cook until softened, stirring frequently, about 5 minutes. Remove from heat and stir in 2/3 cup persimmon puree. Serve pudding warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

rice-pudding-with-persimmons-and-dried-cranberries-231122

['2 medium-size ripe Hachiya persimmons', '3 1/2 cups whole milk', '2/3 cup arborio rice', '1/4 cup honey', '3 tablespoons sugar', '1 1/2 teaspoons grated orange peel', '1/4 teaspoon salt', '1/2 cup dried cranberries']

Old-Fashioned Gingerbread with Molasses Whipped Cream

['1 cup plus 1 tablespoon sugar', '1/2 cup (1 stick) unsalted butter, room temperature', '3/4 cup plus 2 tablespoons mild-flavored (light) molasses', '2 large eggs', '2 cups all purpose flour', '2 teaspoons baking soda', '1 1/4 teaspoons ground cinnamon', '3/4 teaspoon ground ginger', '1/2 teaspoon salt', '1 1/2 cups chilled whipping cream, divided', '3/4 cup boiling water']

Preheat oven to 350°F. Butter and flour 9x9x2-inch metal baking pan. Using electric mixer, beat 1 cup sugar and butter in large bowl until blended. Beat in 3/4 cup molasses, then eggs 1 at a time. Sift in flour, baking soda, cinnamon, ginger, and salt; beat until blended. Beat in 1/4 cup cream, then 3/4 cup boiling water. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack. Beat 1 1/4 cups cream and 1 tablespoon sugar in medium bowl until peaks form. Fold in 2 tablespoons molasses just until streaks appear (do not overmix). Cut cake into slices; transfer to plates. Serve with molasses whipped cream.

old-fashioned-gingerbread-with-molasses-whipped-cream-231121

['1 cup plus 1 tablespoon sugar', '1/2 cup (1 stick) unsalted butter, room temperature', '3/4 cup plus 2 tablespoons mild-flavored (light) molasses', '2 large eggs', '2 cups all purpose flour', '2 teaspoons baking soda', '1 1/4 teaspoons ground cinnamon', '3/4 teaspoon ground ginger', '1/2 teaspoon salt', '1 1/2 cups chilled whipping cream, divided', '3/4 cup boiling water']

Coconut-Sweet Potato Cheesecake

['4 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)', '1 cup water', '1/4 cup orange juice', '3 tablespoons sugar', '3 tablespoons (packed) golden brown sugar', '2 teaspoons unsalted butter', '2 teaspoons fresh lemon juice', '1 teaspoon (packed) finely grated orange peel', '1 teaspoon (packed) finely grated lemon peel', '1/2 teaspoon vanilla extract', '1/2 teaspoon ground cinnamon', '1/4 teaspoon salt', 'Pinch of ground nutmeg', '1 large egg', '2 tablespoons whipping cream', 'Powdered sugar', '1 1/2 cups graham cracker crumbs', '5 tablespoons unsalted butter, melted', '2 1/2 8-ounce packages cream cheese, room temperature', '3/4 cup whole-milk ricotta cheese', '3/4 cup sugar', '4 large eggs', '1 15-ounce can sweetened cream of coconut (such as Coco López)*', '2 tablespoons fresh lemon juice', '1 teaspoon (packed) finely grated lemon peel', '1 teaspoon vanilla extract', '1 cup sweetened flaked coconut', 'Additional sweetened flaked coconut, toasted']

Combine first 13 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low; simmer uncovered until potatoes are very tender and most of liquid is absorbed, stirring occasionally, about 40 minutes. Transfer mixture to processor; puree until smooth. Whisk egg and cream in medium bowl to blend. Add 2 1/3 cups sweet potato puree and whisk to blend well. Cover and chill sweet potato mixture until cold. Butter 10-inch-diameter springform pan with 2 1/2- to 2 3/4-inch-high sides; dust with powdered sugar. Mix graham cracker crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture evenly over bottom and up sides of pan (coating will be thin). Chill 30 minutes. (Sweet potato mixture and crumb coating can be prepared 1 day ahead. Cover; chill separately.) Preheat oven to 350°F. Using electric mixer, beat cream cheese, ricotta cheese, and sugar in large bowl until smooth. Beat in eggs 1 at a time. Add cream of coconut, lemon juice, lemon peel, and vanilla; beat until smooth. Fold in 1 cup flaked coconut and sweet potato mixture. Pour filling into prepared pan. Place pan on rimmed baking sheet and bake cake until filling is just set in center, about 1 hour 20 minutes. Transfer cheesecake directly to refrigerator and chill uncovered overnight (center may sink). (Can be prepared 3 days ahead. Cover and keep chilled.) Run small knife between cake and pan sides to loosen cake; remove sides. Place cake on platter. Sprinkle toasted unsweetened coconut over top edge of cheesecake. Serve chilled. *Available in the liquor section of most supermarkets.

coconut-sweet-potato-cheesecake-231120

['4 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)', '1 cup water', '1/4 cup orange juice', '3 tablespoons sugar', '3 tablespoons (packed) golden brown sugar', '2 teaspoons unsalted butter', '2 teaspoons fresh lemon juice', '1 teaspoon (packed) finely grated orange peel', '1 teaspoon (packed) finely grated lemon peel', '1/2 teaspoon vanilla extract', '1/2 teaspoon ground cinnamon', '1/4 teaspoon salt', 'Pinch of ground nutmeg', '1 large egg', '2 tablespoons whipping cream', 'Powdered sugar', '1 1/2 cups graham cracker crumbs', '5 tablespoons unsalted butter, melted', '2 1/2 8-ounce packages cream cheese, room temperature', '3/4 cup whole-milk ricotta cheese', '3/4 cup sugar', '4 large eggs', '1 15-ounce can sweetened cream of coconut (such as Coco López)*', '2 tablespoons fresh lemon juice', '1 teaspoon (packed) finely grated lemon peel', '1 teaspoon vanilla extract', '1 cup sweetened flaked coconut', 'Additional sweetened flaked coconut', 'toasted']

Pumpkin Custard Profiteroles with Maple Caramel

['1 cup maple sugar', '1/2 cup (1 stick) unsalted butter', '3/4 cup heavy whipping cream', '1/4 cup bourbon', '1/4 teaspoon vanilla extract', '3 cups whipping cream', '2 1/4 cups canned pure pumpkin', '1 teaspoon ground allspice', '1 teaspoon ground ginger', '1 teaspoon ground cinnamon', '1/2 teaspoon ground cloves', '1/2 teaspoon salt', '3/4 cup sugar', '9 large egg yolks', '1/2 cup water', '1/2 cup whole milk', '1/2 cup (1 stick) unsalted butter', '1 1/2 teaspoons sugar', '1/4 teaspoon salt', '1 cup all purpose flour', '4 large eggs', '1 large egg yolk', 'Lightly sweetened whipped cream', '1 cup pecans, toasted, chopped']

Stir sugar and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.) Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture. Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with foil. Place dish in 13x9x2-inch baking pan. Fill baking pan with enough hot water to come halfway up sides of dish. Bake until custard is set in center, about 1 hour 15 minutes. Cool completely. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.) Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt to boil in heavy large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add 3 eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended. Spoon 16 mounds of batter about the size of large eggs onto prepared sheets, spacing about 2 inches apart. Beat remaining egg in small bowl to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 30 minutes longer. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.) Rewarm caramel sauce. Using serrated knife, slice profiteroles horizontally in half. Spoon rounded 1/3 cup filling into bottom half of each profiterole. Cover with top halves. Drizzle with sauce. Spoon dollop of whipped cream atop profiteroles. Sprinkle with chopped pecans and serve.

pumpkin-custard-profiteroles-with-maple-caramel-231118

['1 cup maple sugar', '1/2 cup (1 stick) unsalted butter', '3/4 cup heavy whipping cream', '1/4 cup bourbon', '1/4 teaspoon vanilla extract', '3 cups whipping cream', '2 1/4 cups canned pure pumpkin', '1 teaspoon ground allspice', '1 teaspoon ground ginger', '1 teaspoon ground cinnamon', '1/2 teaspoon ground cloves', '1/2 teaspoon salt', '3/4 cup sugar', '9 large egg yolks', '1/2 cup water', '1/2 cup whole milk', '1/2 cup (1 stick) unsalted butter', '1 1/2 teaspoons sugar', '1/4 teaspoon salt', '1 cup all purpose flour', '4 large eggs', '1 large egg yolk', 'Lightly sweetened whipped cream', '1 cup pecans', 'toasted', 'chopped']

Dark Chocolate Mousse with Sugared Kumquats

['6 ounces bittersweet (not unsweetened) chocolate, chopped', '1/4 cup water', '3 large egg whites', '1/2 cup sugar, divided', '1/2 up sliced fresh kumquats', '1/3 cup chilled whipping cream']

Melt 6 ounces bittersweet chocolate with 1/4 cup water in heavy small saucepan over low heat, whisking until smooth. Cool to just barely lukewarm, about 10 minutes. Using electric mixer, beat egg whites in medium bowl to form soft peaks. Gradually beat in 1/4 cup sugar until stiff but not dry. Pour cooled melted chocolate over egg whites and gently fold together. Divide mousse among 4 parfait glasses or bowls. Cover; chill at least 6 hours or overnight. Mix kumquats and remaining 1/4 cup sugar in small saucepan; let stand 10 minutes. Stir slowly over low heat until sugar dissolves. Cover; chill at least 2 hours or overnight. Beat chilled whipping cream in small bowl to form soft peaks. Spoon whipped cream atop mousse. Top with sugared kumquats and syrup.

dark-chocolate-mousse-with-sugared-kumquats-231117

['6 ounces bittersweet (not unsweetened) chocolate, chopped', '1/4 cup water', '3 large egg whites', '1/2 cup sugar, divided', '1/2 up sliced fresh kumquats', '1/3 cup chilled whipping cream']

Persimmon Salsa

['4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)', '2 tablespoons minced white onion, rinsed, drained', '1 tablespoon plus 1 teaspoon fresh lime juice', '1 tablespoon minced fresh basil', '2 teaspoons minced seeded serrano chile', '2 teaspoons minced fresh mint', '1 teaspoon minced peeled fresh ginger']

Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

persimmon-salsa-231115

['4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)', '2 tablespoons minced white onion, rinsed, drained', '1 tablespoon plus 1 teaspoon fresh lime juice', '1 tablespoon minced fresh basil', '2 teaspoons minced seeded serrano chile', '2 teaspoons minced fresh mint', '1 teaspoon minced peeled fresh ginger']

Mirliton Relish

['3 1/2 pounds chayote squash (about 6 large), peeled, seeded, cut into 1/3-inch dice (8 cups)', '1 1/2 cups chopped red onion', '1 cup chopped red bell pepper', '1 cup chopped green bell pepper', '1 cup thinly sliced green onions (about 6)', '6 tablespoons distilled white vinegar', '2 teaspoons hot pepper sauce']

Combine all ingredients in large bowl; toss to blend. Season generously with salt and pepper. Cover and chill at least 2 hours, tossing occasionally. (Can be prepared 8 hours ahead. Keep refrigerated.)

mirliton-relish-231114

['3 1/2 pounds chayote squash (about 6 large), peeled, seeded, cut into 1/3-inch dice (8 cups)', '1 1/2 cups chopped red onion', '1 cup chopped red bell pepper', '1 cup chopped green bell pepper', '1 cup thinly sliced green onions (about 6)', '6 tablespoons distilled white vinegar', '2 teaspoons hot pepper sauce']

Cranberry Compote with Ginger and Molasses

['4 cups fresh cranberries', '1 1/2 cups water', '1 cup sugar', '1 tablespoon finely grated peeled fresh ginger', '1 tablespoon finely chopped shallot', '1/4 cup mild-flavored (light) molasses']

Combine cranberries, 1 1/2 cups water, sugar, ginger, and shallot in heavy large saucepan. Stir over medium heat until sugar dissolves. Cover and cook until berries burst, about 10 minutes. Stir in molasses. Season with salt. Cool. Cover and chill until cold, about 3 hours. (Can be made 1 week ahead. Keep refrigerated.)

cranberry-compote-with-ginger-and-molasses-231111

['4 cups fresh cranberries', '1 1/2 cups water', '1 cup sugar', '1 tablespoon finely grated peeled fresh ginger', '1 tablespoon finely chopped shallot', '1/4 cup mild-flavored (light) molasses']

Cranberry and Red-Grape Relish

['8 cups cranberry juice cocktail', '3 cups dried cranberries', '3 cups red seedless grapes, halved', '2 tablespoons fresh lemon juice', '1 teaspoon finely grated lemon peel']

Boil cranberry juice in heavy large saucepan until reduced to 1 cup, about 50 minutes. Place cranberries in large bowl; pour hot reduced juice over. Stir to coat. Cool. (Can be made 3 days ahead. Cover and refrigerate. Remove from refrigerator 1 hour before serving.) Just before serving, stir grapes, lemon juice, and peel into cranberries.

cranberry-and-red-grape-relish-231110

['8 cups cranberry juice cocktail', '3 cups dried cranberries', '3 cups red seedless grapes, halved', '2 tablespoons fresh lemon juice', '1 teaspoon finely grated lemon peel']

Yukon Gold Potato and Wild Mushroom Gratin

['6 tablespoons (3/4 stick) butter', '12 ounces assorted fresh wild mushrooms, sliced', '3 pounds Yukon Gold potatoes', '1 1/2 teaspoons salt', '3/4 teaspoon ground black pepper', '2 cups heavy whipping cream']

Preheat oven to 375°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Generously butter 11x7x2-inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of potatoes in prepared dish. Spoon 1/3 of mushrooms over potatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat 2 more times with potatoes, mushrooms, salt, and pepper. Pour cream over potatoes. Cover with foil and bake 45 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Uncover and continue baking until golden brown and set, about 20 minutes longer (30 minutes if room temperature). Let stand 10 minutes before serving.

yukon-gold-potato-and-wild-mushroom-gratin-231109

['6 tablespoons (3/4 stick) butter', '12 ounces assorted fresh wild mushrooms, sliced', '3 pounds Yukon Gold potatoes', '1 1/2 teaspoons salt', '3/4 teaspoon ground black pepper', '2 cups heavy whipping cream']

Roasted Autumn Vegetables

['Nonstick vegetable oil spray', '1 1/2 pounds butternut squash, peeled, cut into 3x1/2-inch wedges', '1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges', '1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2x3/4-inch wedges', '2 tablespoons olive oil', '1/4 teaspoon cayenne pepper', '1/2 cup finely chopped red onion', '1/4 cup chopped fresh chives', '2 tablespoons apple cider vinegar']

Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. (Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.) Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.

roasted-autumn-vegetables-231105

['Nonstick vegetable oil spray', '1 1/2 pounds butternut squash, peeled, cut into 3x1/2-inch wedges', '1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges', '1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2x3/4-inch wedges', '2 tablespoons olive oil', '1/4 teaspoon cayenne pepper', '1/2 cup finely chopped red onion', '1/4 cup chopped fresh chives', '2 tablespoons apple cider vinegar']

Orange-Glazed Carrot Ribbons

['2 pounds large long carrots, peeled', '2 cups orange juice', '1 1/2 teaspoons (packed) dark brown sugar', '2 tablespoons (1/4 stick) butter', '2 teaspoons honey', '1/4 teaspoon balsamic vinegar', 'Chopped chives']

Run vegetable peeler down length of carrots, shaving off long ribbons (you will need about 8 cups ribbons). Cook in large saucepan of boiling salted water 2 minutes. Drain and gently pat dry. (Can be made 6 hours ahead. Cover; chill.) Stir orange juice and sugar in heavy large skillet over medium-high heat until sugar dissolves. Boil until reduced to scant 1 cup, about 5 minutes. Add carrots and butter; simmer until carrots absorb most of orange syrup, about 4 minutes. Add honey and vinegar. Mix gently. Season with salt and pepper. Transfer carrots to serving bowl. Sprinkle with chives.

orange-glazed-carrot-ribbons-231103

['2 pounds large long carrots, peeled', '2 cups orange juice', '1 1/2 teaspoons (packed) dark brown sugar', '2 tablespoons (1/4 stick) butter', '2 teaspoons honey', '1/4 teaspoon balsamic vinegar', 'Chopped chives']

Mashed Potatoes and Turnips with Roasted Pear Purée

['1/4 cup honey', '2 tablespoons fresh lemon juice', '2 tablespoons (1/4 stick) butter, melted', '8 Bosc pears, peeled, quartered, cored', '5 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces', '2 pounds white turnips, peeled, cut into 2-inch pieces', '1 1/2 cups (3 sticks) butter, room temperature']

Preheat oven to 350°F. Combine honey, lemon juice, and melted butter in large bowl. Add pears; toss to coat. Arrange pears in single layer on large rimmed baking sheet. Sprinkle with salt and pepper. Roast pears 30 minutes. Turn pears to coat with juices and roast until very tender, about 35 minutes longer. Transfer pears and caramelized liquids to food processor; blend until smooth. (Pear puree can be made 2 days ahead. Cover and refrigerate.) Cook potatoes and turnips in separate large pots of generously salted water until tender, about 25 minutes. Drain well. Transfer turnips to processor; puree until smooth. Mash potatoes with room-temperature butter in large bowl until smooth. Stir in pureed turnips. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Rewarm in microwave before continuing.) Rewarm pear puree. Place potato-turnip mixture in large serving bowl. Swirl in pear puree and serve.

mashed-potatoes-and-turnips-with-roasted-pear-puree-231102

['1/4 cup honey', '2 tablespoons fresh lemon juice', '2 tablespoons (1/4 stick) butter, melted', '8 Bosc pears, peeled, quartered, cored', '5 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces', '2 pounds white turnips, peeled, cut into 2-inch pieces', '1 1/2 cups (3 sticks) butter', 'room temperature']

Haricots Verts, Roasted Fennel, and Shallots

['Nonstick vegetable oil spray', '2 large fresh fennel bulbs, trimmed', '3/4 pound shallots, peeled, halved through root end', '5 tablespoons olive oil, divided', '1 pound haricots verts or small slender green beans, trimmed']

Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl. Add 3 tablespoons oil; stir to coat. Arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes. Cook haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again. Pat dry. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve.

haricots-verts-roasted-fennel-and-shallots-231101

['Nonstick vegetable oil spray', '2 large fresh fennel bulbs, trimmed', '3/4 pound shallots, peeled, halved through root end', '5 tablespoons olive oil, divided', '1 pound haricots verts or small slender green beans', 'trimmed']

Creamy Mashed Potatoes with Goat Cheese and Fresh Sage

['2 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch cubes', '5 ounces soft fresh goat cheese', '1/4 cup (or more) whole milk', '2 tablespoons (1/4 stick) butter', '4 teaspoons chopped fresh sage', 'Fresh sage sprigs']

Cook potatoes in large saucepan of boiling salted water until tender, about 12 minutes; drain well. Return to same pan. Add cheese, 1/4 cup milk, and butter; mash until smooth. Mix in chopped sage; season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, thinning with more milk, if too thick.) Mound potatoes in bowl. Garnish with fresh sage sprigs.

creamy-mashed-potatoes-with-goat-cheese-and-fresh-sage-231100

['2 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch cubes', '5 ounces soft fresh goat cheese', '1/4 cup (or more) whole milk', '2 tablespoons (1/4 stick) butter', '4 teaspoons chopped fresh sage', 'Fresh sage sprigs']

Caramelized Spiced Carrots

['1 cup pomegranate molasses*', '1/4 cup olive oil', '1/4 cup (1/2 stick) butter, melted', '1/4 cup finely grated peeled fresh ginger', '1 teaspoon ground cumin', '1/2 teaspoon ground cardamom', '1/4 teaspoon ground nutmeg', '1/4 teaspoon cayenne pepper', '4 1/2 pounds medium carrots, peeled, stems trimmed to 1/2 inch', '3/4 cup pomegranate seeds', '3/4 cup pine nuts, toasted', '1/4 cup thinly sliced fresh basil leaves', '1/4 cup thinly sliced fresh mint leaves']

Preheat oven to 375°F. Whisk 1/4 cup water, pomegranate molasses, and next 7 ingredients in large bowl to blend. Add carrots to pomegranate mixture and toss to coat. Divide carrots between 2 large rimmed baking sheets. Roast until carrots are tender and liquids are reduced to glaze, stirring twice and mixing in water by tablespoonfuls if needed to prevent burning, about 55 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes before serving.) Transfer carrots to platter. Sprinkle pomegranate seeds, pine nuts, basil, and mint over carrots and serve. *A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).

caramelized-spiced-carrots-231099

['1 cup pomegranate molasses*', '1/4 cup olive oil', '1/4 cup (1/2 stick) butter, melted', '1/4 cup finely grated peeled fresh ginger', '1 teaspoon ground cumin', '1/2 teaspoon ground cardamom', '1/4 teaspoon ground nutmeg', '1/4 teaspoon cayenne pepper', '4 1/2 pounds medium carrots, peeled, stems trimmed to 1/2 inch', '3/4 cup pomegranate seeds', '3/4 cup pine nuts, toasted', '1/4 cup thinly sliced fresh basil leaves', '1/4 cup thinly sliced fresh mint leaves']

Butternut Squash with Tangerine and Sage Glaze

['8 pounds butternut squash with long necks', '1 cup fresh tangerine juice, divided', '1/2 cup whipping cream', '1/4 cup (1/2 stick) butter', '2 tablespoons grated tangerine peel', 'Fresh sage leaves (about 30)']

Preheat oven to 375°F. Cut neck off each squash. Peel necks and cut crosswise into generous 1/3-inch-thick slices. Overlap slices in 2 large baking dishes. Sprinkle with salt and pepper. Spoon 6 tablespoons tangerine juice over squash. Spoon cream over squash; dot with butter. Bake squash until beginning to brown, about 30 minutes. Mix tangerine peel into remaining 10 tablespoons juice; drizzle over squash. Place 1 sage leaf atop each squash round. Bake until squash are very tender and tops are browned in spots, about 30 minutes longer (do not turn squash over at any point). (Can be prepared 4 hours ahead. Let stand at room temperature. Before serving, heat in 375°F oven until warm, about 15 minutes.)

butternut-squash-with-tangerine-and-sage-glaze-231098

['8 pounds butternut squash with long necks', '1 cup fresh tangerine juice, divided', '1/2 cup whipping cream', '1/4 cup (1/2 stick) butter', '2 tablespoons grated tangerine peel', 'Fresh sage leaves (about 30)']

Boston Brown Bread Stuffing with Bacon and Tarragon

['1 1-pound can Boston brown bread, cut into 1/2-inch cubes', '1/2 pound soft Italian bread, crusts trimmed, cut into 1/2-inch cubes (about 4 cups)', '4 ounces bacon, cut crosswise into 1/2-inch strips', '1/4 cup (1/2 stick) butter', '3/4 cup chopped onion', '1/4 cup chopped fresh chives', '3 tablespoons chopped fresh tarragon', '1/2 teaspoon salt', '1/4 teaspoon ground black pepper', '1 1/2 cups low-salt chicken broth']

Preheat oven to 250°F. Divide all bread cubes between 2 rimmed baking sheets. Bake until bread is dry, about 1 1/2 hours. Transfer bread to large bowl. Sauté bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Discard all but 1 tablespoon drippings from skillet. Add butter to drippings and melt over medium heat. Add onion; sauté until soft, about 7 minutes. Add onion, chives, tarragon, salt, pepper, and reserved bacon to bowl with bread; toss to combine. (Can be prepared 1 day ahead. Cover and refrigerate.) Butter 9x9x2-inch baking dish. Add chicken broth to bread mixture and toss to moisten. Transfer stuffing to prepared dish. Cover stuffing with foil and bake 40 minutes (50 minutes if refrigerated). Uncover and bake until lightly browned on top, about 20 minutes longer.

boston-brown-bread-stuffing-with-bacon-and-tarragon-231094

['1 1-pound can Boston brown bread, cut into 1/2-inch cubes', '1/2 pound soft Italian bread, crusts trimmed, cut into 1/2-inch cubes (about 4 cups)', '4 ounces bacon, cut crosswise into 1/2-inch strips', '1/4 cup (1/2 stick) butter', '3/4 cup chopped onion', '1/4 cup chopped fresh chives', '3 tablespoons chopped fresh tarragon', '1/2 teaspoon salt', '1/4 teaspoon ground black pepper', '1 1/2 cups low-salt chicken broth']

Butternut Squash and Mushroom Lasagna

['1/4 cup (1/2 stick) unsalted butter', '2 1/2 cups chopped onions', '1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)', '2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)', '1 14-ounce can vegetable broth', '4 tablespoons chopped fresh thyme, divided', '4 tablespoons sliced fresh sage, divided', '3 15-ounce containers whole-milk ricotta cheese', '4 cups grated mozzarella cheese, divided', '2 cups grated Parmesan cheese, divided', '4 large eggs', 'Olive oil', '1 9-ounce package no-boil lasagna noodles']

Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside. Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper. Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs. Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 13/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil. Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.)

butternut-squash-and-mushroom-lasagna-231091

['1/4 cup (1/2 stick) unsalted butter', '2 1/2 cups chopped onions', '1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)', '2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)', '1 14-ounce can vegetable broth', '4 tablespoons chopped fresh thyme, divided', '4 tablespoons sliced fresh sage, divided', '3 15-ounce containers whole-milk ricotta cheese', '4 cups grated mozzarella cheese, divided', '2 cups grated Parmesan cheese, divided', '4 large eggs', 'Olive oil', '1 9-ounce package no-boil lasagna noodles']

Turkey Wraps with Curry-Chutney Mayonnaise and Peanuts

['1 cup mayonnaise', '1/4 cup mango chutney', '1 1/2 teaspoons curry powder (preferably Madras-style)', '4 9- to 10-inch-diameter spinach flour tortillas or plain flour tortillas', '2 cups diced cooked turkey meat (about 10 ounces), divided', '1 cup chopped fresh cilantro, divided', '6 tablespoons coarsely chopped lightly salted peanuts, divided', '1 1/3 cups coleslaw mix (preferably green and red cabbage with carrots) without dressing, divided']

Mix mayonnaise, chutney, and curry powder in small bowl. Season to taste with salt and pepper. Spread 2 tablespoons curry-chutney mayonnaise in 2-inch-wide strip down center of 1 tortilla. Top with 1/2 cup turkey, 1/4 cup cilantro, 1 1/2 tablespoons peanuts, and 1/3 cup coleslaw mix. Fold sides of tortilla over ends of filling, then roll up burrito-style, enclosing filling completely. Repeat with remaining ingredients. Cut each turkey wrap in half on diagonal.

turkey-wraps-with-curry-chutney-mayonnaise-and-peanuts-231090

['1 cup mayonnaise', '1/4 cup mango chutney', '1 1/2 teaspoons curry powder (preferably Madras-style)', '4 9- to 10-inch-diameter spinach flour tortillas or plain flour tortillas', '2 cups diced cooked turkey meat (about 10 ounces), divided', '1 cup chopped fresh cilantro, divided', '6 tablespoons coarsely chopped lightly salted peanuts, divided', '1 1/3 cups coleslaw mix (preferably green and red cabbage with carrots) without dressing', 'divided']

Turkey Breast Roulade with Crimini, Porcini, and Pancetta

['1 cup water', '3/4 ounce (about 3/4 cup) dried porcini mushrooms', '4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped', '4 tablespoons vegetable oil, divided', '6 ounces fresh crimini mushrooms, coarsely chopped', '1/2 cup finely chopped onion', '1/4 cup chopped fresh Italian parsley', '1 tablespoon chopped fresh rosemary', '1/2 teaspoon fennel seeds, crushed', '2 cups fresh breadcrumbs made from crustless French bread', '1 2 3/4-pound turkey breast half with skin, boned but skin left intact, double butterflied', '2 cups (about) low-salt chicken broth', '4 tablespoons (about) unsalted butter, room temperature, divided', '2 tablespoons all purpose flour', '1/4 cup dry white wine']

Bring 1 cup water and dried mushrooms to boil in heavy small saucepan. Remove from heat. Let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Chop mushrooms. Sauté pancetta in heavy large skillet over medium heat until crisp, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel to drain. Add 2 tablespoons oil to drippings in skillet. Add crimini mushrooms and onion. Sauté until mushrooms begin to brown and no liquid remains, about 8 minutes. Remove from heat. Stir in pancetta and chopped porcini, then parsley, rosemary, and fennel seeds. Mix in breadcrumbs; season stuffing to taste with salt and pepper. Mix in enough reserved mushroom-soaking liquid by tablespoonfuls to moisten (about 3). Cool stuffing completely. Cover opened turkey breast with waxed paper. Using rolling pin, pound to 1/2-inch-thick rectangle (about 14x10 inches). Remove waxed paper. Sprinkle turkey with salt and pepper. Spread stuffing over, leaving 1-inch plain border. Sprinkle with additional mushroom-soaking liquid if dry. Starting at 1 long side, roll up turkey jelly-roll style. Secure with metal turkey-lacing pins. Tie roll crosswise with kitchen string every 1 1/2 to 2 inches to hold shape. Tie roll once lengthwise to secure ends. Remove metal pins. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 375°F. Heat remaining 2 tablespoons oil in heavy large ovenproof skillet or heavy roasting pan over medium-high heat. Brown turkey roll on all sides, turning often, about 12 minutes. Pour 1/3 cup broth over. Brush with 1 teaspoon butter. Cover skillet with foil. Roast turkey 30 minutes, basting 2 more times with 1/3 cup broth and brushing with 1 teaspoon butter. Remove foil. Roast until turkey is brown and thermometer inserted into center registers 170°F, basting with broth and brushing with more butter occasionally, about 15 minutes longer. Transfer turkey to platter; tent loosely with foil. Reserve skillet or pan. Strain pan juices into 2-cup glass measuring cup. Add more broth, if necessary, to measure 1 1/4 cups liquid. Blend 2 tablespoons butter and flour in small bowl. Place roasting skillet or pan over medium-high heat. Add 11/4 cups pan-juice mixture, wine, and remaining mushroom-soaking liquid, leaving any sediment in bowl. Simmer 5 minutes, scraping up any browned bits. Gradually whisk in flour paste. Simmer until gravy thickens, whisking constantly, about 3 minutes. Season with salt and pepper. Remove strings from turkey. Cut roast crosswise into 1/2-inch-thick slices and serve with gravy.

turkey-breast-roulade-with-crimini-porcini-and-pancetta-231089

['1 cup water', '3/4 ounce (about 3/4 cup) dried porcini mushrooms', '4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped', '4 tablespoons vegetable oil, divided', '6 ounces fresh crimini mushrooms, coarsely chopped', '1/2 cup finely chopped onion', '1/4 cup chopped fresh Italian parsley', '1 tablespoon chopped fresh rosemary', '1/2 teaspoon fennel seeds, crushed', '2 cups fresh breadcrumbs made from crustless French bread', '1 2 3/4-pound turkey breast half with skin, boned but skin left intact, double butterflied', '2 cups (about) low-salt chicken broth', '4 tablespoons (about) unsalted butter, room temperature, divided', '2 tablespoons all purpose flour', '1/4 cup dry white wine']

Stacked Enchiladas with Turkey and Chipotle Beans

['2 10-ounce cans medium-hot enchilada sauce', '1 16-ounce can refried beans, divided', '1 tablespoon chopped canned chipotle chiles*', '16 5- to 6-inch-diameter corn tortillas', '1 cup chopped green onions (about 4 large), divided', '2 cups diced cooked turkey meat (about 10 ounces), reheated, divided', '1 1/3 cups (packed) coarsely grated Monterey Jack cheese (about 5 1/2 ounces), divided', '1/2 cup crumbled queso fresco or feta cheese (about 4 ounces), divided', 'Diced tomatoes', 'Diced avocado']

Position rack in center of oven and preheat to 200°F. Bring enchilada sauce to simmer in medium skillet over medium heat. Reduce heat to very low. Combine refried beans and chipotles in another medium skillet. Stir bean mixture over medium heat until heated through, about 5 minutes. Remove from heat. Dip 1 tortilla into enchilada sauce just until softened, about 10 seconds. Using tongs, transfer tortilla to ovenproof plate. Spread 1/3 cup bean mixture over. Top with 1 tablespoon green onions. Dip second tortilla into sauce; place atop bean mixture. Top with 1/2 cup turkey meat, then 1 tablespoon green onions. Dip third tortilla into sauce. Place atop turkey; sprinkle with 1/3 cup Jack cheese, then 1 tablespoon green onions. Dip fourth tortilla into sauce; place atop Jack cheese. Sprinkle with 2 tablespoons queso fresco. Repeat procedure with remaining tortillas, bean mixture, green onions, turkey, Jack cheese, and queso fresco. Transfer to oven and cook until heated through, about 5 minutes. Drizzle remaining enchilada sauce over tortilla stacks. Sprinkle each with diced tomatoes, avocado, and remaining green onions and serve warm. *Chipotle chiles are simply dried, smoked jalapeños, they're sold canned in a spicy tomato sauce, sometimes called adobo. Find them at some supermarkets, specialty foods stores, and Latin markets.

stacked-enchiladas-with-turkey-and-chipotle-beans-231088

['2 10-ounce cans medium-hot enchilada sauce', '1 16-ounce can refried beans, divided', '1 tablespoon chopped canned chipotle chiles*', '16 5- to 6-inch-diameter corn tortillas', '1 cup chopped green onions (about 4 large), divided', '2 cups diced cooked turkey meat (about 10 ounces), reheated, divided', '1 1/3 cups (packed) coarsely grated Monterey Jack cheese (about 5 1/2 ounces), divided', '1/2 cup crumbled queso fresco or feta cheese (about 4 ounces), divided', 'Diced tomatoes', 'Diced avocado']

Roast Turkey with Apple Cider Pan Gravy

['1 tablespoon butter', '1 pound turkey necks and/or wings', '1 pound onions, coarsely chopped', '3 cups coarsely chopped celery', '2 bay leaves', '4 whole cloves', '1/2 teaspoon salt', '1/2 teaspoon ground black pepper', '1/4 teaspoon ground cinnamon', '1/8 teaspoon ground nutmeg', '6 cups apple cider', '3 cups low-salt chicken broth', '1 8-ounce Granny Smith apple, finely chopped (including core and peel)', '2 tablespoons honey', '2 tablespoons apple cider vinegar', '1 16- to 17-pound turkey', '1 large onion, halved, cut into 1-inch-wide wedges', '1 Granny Smith apple, cut into 1-inch-wide wedges', '6 bay leaves, crumbled', '7 tablespoons butter, room temperature, divided', '2 cups low-salt chicken broth', 'strong:Ingredient info:</strong> <em>The milder flavor and softer aroma of Turkish bay leaves are preferable in this dish.</em>']

Melt butter in heavy large pot over medium-high heat. Add turkey parts; sauté 10 minutes. Add onions, celery, and bay leaves; sauté until onions are soft, about 8 minutes. Add cloves, salt, pepper, cinnamon, and nutmeg; stir 10 seconds. Add cider, broth, and apple; bring to boil. Reduce heat to low; simmer uncovered 45 minutes, stirring occasionally. Strain stock into medium saucepan. Discard solids. Stir honey and vinegar into gravy base. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled.) Set rack at lowest position in oven and preheat to 500°F. Rinse turkey inside and out; pat dry. Sprinkle main cavity generously with salt and pepper. Place onion wedges, apple wedges, and crumbled bay leaves in cavity. Starting at neck end, carefully slide hand between skin and breast meat of turkey to loosen skin. Rub 4 tablespoons butter over breast meat under skin. Place turkey on rack set in large roasting pan. Tuck wing tips under. Tie legs together loosely to hold shape. Rub remaining 3 tablespoons butter over outside of turkey. Sprinkle with salt and pepper. Place turkey in oven and immediately reduce oven temperature to 350°F. Roast turkey 1 hour; pour 1 cup chicken broth over turkey. Roast 1 hour, basting once with pan drippings. Pour 1 cup chicken broth over turkey. Roast until thermometer inserted into thickest part of thigh registers 175°F, basting once with pan drippings and covering turkey loosely with foil if browning too quickly, about 1 hour longer. Transfer turkey to platter; cover loosely with foil. Let turkey rest 20 to 30 minutes (internal temperature of turkey will increase 5 to 10 degrees). Pour pan juices into large measuring cup. Spoon fat off top of pan juices and discard. Return pan juices to roasting pan; add gravy base. Place roasting pan over 2 burners and bring gravy to boil. Reduce heat to medium-low and simmer until gravy is reduced to 31/4 cups, stirring occasionally and scraping up any browned bits, about 15 minutes. Season gravy to taste with salt and pepper. Strain gravy into bowl. Serve turkey with gravy.

roast-turkey-with-apple-cider-pan-gravy-231087

['1 tablespoon butter', '1 pound turkey necks and/or wings', '1 pound onions, coarsely chopped', '3 cups coarsely chopped celery', '2 bay leaves', '4 whole cloves', '1/2 teaspoon salt', '1/2 teaspoon ground black pepper', '1/4 teaspoon ground cinnamon', '1/8 teaspoon ground nutmeg', '6 cups apple cider', '3 cups low-salt chicken broth', '1 8-ounce Granny Smith apple, finely chopped (including core and peel)', '2 tablespoons honey', '2 tablespoons apple cider vinegar', '1 16- to 17-pound turkey', '1 large onion, halved, cut into 1-inch-wide wedges', '1 Granny Smith apple, cut into 1-inch-wide wedges', '6 bay leaves, crumbled', '7 tablespoons butter, room temperature, divided', '2 cups low-salt chicken broth', 'strong:Ingredient info:</strong> <em>The milder flavor and softer aroma of Turkish bay leaves are preferable in this dish.</em>']

Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy

['5 lemons, divided', '18 Earl Grey tea bags', '11 4-inch-long rosemary sprigs, divided', '2 cups coarse kosher salt', '1 1/2 cups (packed) golden brown sugar', '1/2 cup fresh lemon juice', '12 cups ice cubes', '2 turkey-size oven-roasting bags', '1 22-pound turkey; neck, heart, and gizzard reserved for gravy', '1 12 3/4x9x2-inch disposable aluminum pan', '1 celery stalk, cut crosswise into 3-inch pieces', '1 medium onion, quartered', '1/4 cup olive oil', 'Tea-and-Lemon Gravy']

Bring 6 1/2 quarts water to boil in large pot. Remove from heat. Using vegetable peeler, remove peel from 3 lemons (yellow part only). Add peel, tea bags, and 6 rosemary sprigs to water; steep 20 minutes. Remove tea bags. Add salt and sugar; stir to dissolve. Stir in lemon juice. Cool to lukewarm. Add ice to reduce temperature to below 45°F. Place 1 roasting bag inside the second, forming 2 layers. Place inside large pot. Place turkey in roasting bags, breast side down. Pour brine over turkey. Tie bags tightly, eliminating any air pockets. Refrigerate 36 to 48 hours. Or, place bags into large cooler, pour brine over turkey, and tie bags securely. Pour ice over and around turkey in bags. Place lid securely on cooler. Check twice a day to ensure that turkey is covered with ice (some ice will melt). Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill; if using 3-burner grill, place pan over center burner). Prepare barbecue (medium-low heat). If using charcoal grill, arrange coals on each side of aluminum baking pan, dividing equally. (You will need to add about 6 briquettes to each side of aluminum pan every 30 minutes to maintain temperature while cooking turkey.) If using 3-burner gas grill, light burner(s) on left and right, leaving center burner(s) off. If using 2-burner gas grill, light burner on side opposite disposable pan. Insert instant-read thermometer into top vent of grill. Maintain temperature at around 350°F. Drain turkey; discard brine. Pat turkey dry. Pierce 2 lemons all over with fork. Stuff turkey with lemons, 5 sprigs rosemary, celery, and onion. Tie legs together. Brush turkey all over with oil. Place turkey directly on grill above aluminum pan. Close grill. Adjust temperature to maintain 350°F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 3 hours. Transfer turkey to platter. Tent with foil. Allow to rest 30 minutes before carving (internal temperature will rise 5 to 10 degrees). Serve with gravy.

grilled-tea-brined-turkey-with-tea-and-lemon-gravy-231086

['5 lemons, divided', '18 Earl Grey tea bags', '11 4-inch-long rosemary sprigs, divided', '2 cups coarse kosher salt', '1 1/2 cups (packed) golden brown sugar', '1/2 cup fresh lemon juice', '12 cups ice cubes', '2 turkey-size oven-roasting bags', '1 22-pound turkey; neck, heart, and gizzard reserved for gravy', '1 12 3/4x9x2-inch disposable aluminum pan', '1 celery stalk, cut crosswise into 3-inch pieces', '1 medium onion, quartered', '1/4 cup olive oil', 'Tea-and-Lemon Gravy']

Tamarind-Honey Lamb Kebabs on Mashed Yams

['2/3 cup honey', '1/4 cup chili-garlic sauce*', '3 tablespoons tamarind concentrate**', '1 teaspoon ground cumin', '1/2 teaspoon ground cardamom', '2 1/4 pounds yams (red-skinned sweet potatoes; about 3 medium)', '1/4 cup (1/2 stick) butter', '20 1 1/2-inch cubes boneless leg of lamb (about 2 pounds)', '4 metal skewers or wooden skewers soaked in water 1 hour']

Stir first 5 ingredients in bowl to blend. Pierce yams with fork. Microwave on high until tender, about 12 minutes, turning once. Cut yams lengthwise in half; scoop flesh into microwave-safe bowl. Add butter; mash. Season with salt and pepper. Meanwhile, preheat broiler. Line large rimmed baking sheet with foil; place rack on sheet. Transfer 1/2 cup tamarind glaze to large bowl. Add lamb; stir to coat. Let stand 5 to 10 minutes. Thread 5 pieces of lamb onto each of 4 skewers. Sprinkle with salt. Brush with some of remaining glaze. Broil lamb to desired doneness, occasionally brushing with glaze, about 3 minutes per side for medium-rare. Rewarm yams in microwave, about 2 minutes. Divide yams among 4 plates; top yams with lamb skewers. *Chili-garlic sauce is slightly salty, spicy, and pungent; it can be found in the Asian foods section of many supermarkets and at some specialty foods stores and Asian markets. **Tamarind concentrate, a dark, seedless paste, is available at Middle Eastern, Indian, and some Asian markets.

tamarind-honey-lamb-kebabs-on-mashed-yams-231084

['2/3 cup honey', '1/4 cup chili-garlic sauce*', '3 tablespoons tamarind concentrate**', '1 teaspoon ground cumin', '1/2 teaspoon ground cardamom', '2 1/4 pounds yams (red-skinned sweet potatoes; about 3 medium)', '1/4 cup (1/2 stick) butter', '20 1 1/2-inch cubes boneless leg of lamb (about 2 pounds)', '4 metal skewers or wooden skewers soaked in water 1 hour']

Shrimp with Fennel, Dill, and Feta

['1/2 cup sliced oil-packed sun-dried tomatoes, 2 tablespoons oil reserved', '2 medium fennel bulbs, trimmed, halved, thinly sliced crosswise (about 3 1/2 cups)', '2 garlic cloves, minced', '1 1/3 pounds uncooked large shrimp, peeled, deveined, tails left intact', '2 tablespoons chopped fresh dill', '2/3 cup crumbled feta cheese']

Heat 2 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add sun-dried tomatoes and garlic and stir 1 minute. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and cook until just opaque in center, about 1 minute per side. Season to taste with salt and pepper. Sprinkle with dill, then feta.

shrimp-with-fennel-dill-and-feta-231081

['1/2 cup sliced oil-packed sun-dried tomatoes, 2 tablespoons oil reserved', '2 medium fennel bulbs, trimmed, halved, thinly sliced crosswise (about 3 1/2 cups)', '2 garlic cloves, minced', '1 1/3 pounds uncooked large shrimp, peeled, deveined, tails left intact', '2 tablespoons chopped fresh dill', '2/3 cup crumbled feta cheese']

Baby Eggplant, Olive, and Herb-Cheese Frittata

['2 tablespoons olive oil', '5 baby (plum-size) purple eggplants, stemmed, split lengthwise', '4 large eggs', '3 tablespoons coarsely chopped pitted brine-packed green olives', '2 tablespoons chopped fresh basil', '1/4 teaspoon salt', '1 5.2-ounce package Boursin cheese with herbs and garlic, divided']

Heat oil in medium 10-inch nonstick skillet over medium heat. Add eggplant halves, cut side down, spacing evenly. Cover; cook until tender, about 10 minutes. Whisk eggs, olives, basil, and salt in bowl. Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to blend. Pour over eggplants, rearranging evenly in pan. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides occasionally with spatula, about 5 minutes. Sprinkle with remaining cheese. Cover; cook until set, about 7 minutes.

baby-eggplant-olive-and-herb-cheese-frittata-231080

['2 tablespoons olive oil', '5 baby (plum-size) purple eggplants, stemmed, split lengthwise', '4 large eggs', '3 tablespoons coarsely chopped pitted brine-packed green olives', '2 tablespoons chopped fresh basil', '1/4 teaspoon salt', '1 5.2-ounce package Boursin cheese with herbs and garlic', 'divided']

Smoked Salmon and Cucumber Ribbon Salad with Caraway

['3 tablespoons olive oil', '3 tablespoons minced shallot', '2 tablespoons fresh lemon juice', '1 teaspoon caraway seeds', '1 English hothouse cucumber', '2 bunches watercress, trimmed', '1 small Granny Smith apple, cored, thinly sliced', '8 ounces sliced smoked salmon']

Whisk first 4 ingredients in small bowl; season dressing with salt and pepper. Cut cucumber crosswise in half. Using vegetable peeler, cut into long strips to form ribbons. Scatter cucumber, watercress, and apple on 4 plates. Tuck in slices of salmon. Drizzle dressing over.

smoked-salmon-and-cucumber-ribbon-salad-with-caraway-231079

['3 tablespoons olive oil', '3 tablespoons minced shallot', '2 tablespoons fresh lemon juice', '1 teaspoon caraway seeds', '1 English hothouse cucumber', '2 bunches watercress, trimmed', '1 small Granny Smith apple, cored, thinly sliced', '8 ounces sliced smoked salmon']

Gumbo Z'herbes with Perfect Rice

['11 tablespoons vegetable oil, divided', '4 cups 1/2-inch cubes smoked ham (about 22 ounces)', '2 tablespoons (1/4 stick) butter', '6 cups sliced leeks (white and pale green parts only; from 5 large)', '2 cups finely chopped celery', '2 cups sliced green onions (about 8)', '1 cup chopped fresh Italian parsley', '5 large garlic cloves, chopped', '3 tablespoons filé powder*', '1 tablespoon chopped fresh oregano', '3/4 teaspoon cayenne pepper', '8 cups sliced collard greens (about 6 ounces)', '8 cups sliced mustard greens (about 6 ounces)', '1 large bunch watercress, thick stems trimmed (about 4 cups)', '4 cups fresh spinach leaves', '1/2 teaspoon sugar', '10 cups low-salt chicken broth, divided', '3/4 cup all purpose flour', 'Perfect Rice']

Heat 1 tablespoon oil in heavy extra-large pot over medium-high heat. Add ham; sauté until browned, about 10 minutes. Transfer to bowl and reserve. Melt butter in same large pot over medium-high heat. Add leeks and celery. Sauté until vegetables are soft, about 8 minutes. Add green onions, parsley, and garlic. Sauté until onions wilt, about 2 minutes. Reduce heat to medium-low. Add filé powder, oregano, and cayenne pepper. Stir 3 minutes. Add collard greens, mustard greens, watercress, spinach, and sugar. Toss to combine. Add 2 cups broth. Cover and cook until all greens are tender, stirring occasionally, about 15 minutes. Remove pot from heat. Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally. Transfer puree to bowl. Heat 10 tablespoons oil in same pot over medium-high heat. Add flour; whisk until smooth. Cook until roux is peanut butter color, whisking often, about 7 minutes. Whisk in remaining 8 cups broth and bring to boil, whisking often. Add greens puree, then ham. Simmer gumbo 10 minutes to blend flavors. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly; chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.) Mound 1/4 cup warm rice in center of each bowl. Ladle gumbo around rice. *A powder made from ground sassafras leaves; available in the spice section of some supermarkets and at specialty foods stores.

gumbo-zherbes-with-perfect-rice-231073

['11 tablespoons vegetable oil, divided', '4 cups 1/2-inch cubes smoked ham (about 22 ounces)', '2 tablespoons (1/4 stick) butter', '6 cups sliced leeks (white and pale green parts only; from 5 large)', '2 cups finely chopped celery', '2 cups sliced green onions (about 8)', '1 cup chopped fresh Italian parsley', '5 large garlic cloves, chopped', '3 tablespoons filé powder*', '1 tablespoon chopped fresh oregano', '3/4 teaspoon cayenne pepper', '8 cups sliced collard greens (about 6 ounces)', '8 cups sliced mustard greens (about 6 ounces)', '1 large bunch watercress, thick stems trimmed (about 4 cups)', '4 cups fresh spinach leaves', '1/2 teaspoon sugar', '10 cups low-salt chicken broth, divided', '3/4 cup all purpose flour', 'Perfect Rice']

Green Onion-Jalapeño Cornbread

['3/4 cup all purpose flour', '3/4 cup yellow cornmeal', '1/4 cup sugar', '1 1/2 teaspoons salt', '1 1/2 teaspoons baking powder', '1 teaspoon baking soda', '1/2 cup thinly sliced green onions', '2 teaspoons minced jalapeño chile with seeds', '1 1/4 cups buttermilk', '2 large eggs', '1/4 cup (1/2 stick) unsalted butter, melted, cooled']

Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in green onions and jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan). Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool cornbread completely in pan. (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.)

green-onion-jalapeno-cornbread-231072

['3/4 cup all purpose flour', '3/4 cup yellow cornmeal', '1/4 cup sugar', '1 1/2 teaspoons salt', '1 1/2 teaspoons baking powder', '1 teaspoon baking soda', '1/2 cup thinly sliced green onions', '2 teaspoons minced jalapeño chile with seeds', '1 1/4 cups buttermilk', '2 large eggs', '1/4 cup (1/2 stick) unsalted butter', 'melted', 'cooled']

Celery Bisque with Stilton Toasts

['3 tablespoons butter', '4 cups sliced celery (about 8 stalks)', '1 1/2 cups chopped leeks (white and pale green parts only; from 2 medium)', '3/4 pound Yukon Gold potatoes, peeled, diced', '4 cups (or more) low-salt chicken broth', '1/3 cup plus additional crème fraîche', '1/4 teaspoon cayenne pepper', 'Chopped fresh parsley (optional)', 'Stilton Toasts']

Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Sauté until celery is slightly softened, about 4 minutes. Add potatoes and 4 cups broth. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, until all vegetables are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup crème fraîche and cayenne pepper. Season soup to taste with salt and pepper. (Can be prepared 2 days ahead. Cool, then cover and refrigerate. Rewarm over medium heat before serving, adding more broth to thin if desired.) Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.

celery-bisque-with-stilton-toasts-231069

['3 tablespoons butter', '4 cups sliced celery (about 8 stalks)', '1 1/2 cups chopped leeks (white and pale green parts only; from 2 medium)', '3/4 pound Yukon Gold potatoes, peeled, diced', '4 cups (or more) low-salt chicken broth', '1/3 cup plus additional crème fraîche', '1/4 teaspoon cayenne pepper', 'Chopped fresh parsley (optional)', 'Stilton Toasts']

Turkey-Noodle Soup With Ginger and Chiles

['3 1/2 ounces medium-wide (linguine-width) rice noodles,* broken into 6-inch lengths', 'Boiling water', '6 cups homemade turkey stock or low-salt chicken broth', '1/2 cup thinly sliced shallots (about 3 large)', '6 1/8-inch-thick rounds peeled fresh ginger', '2 tablespoons fish sauce (nam pla or nuoc nam)', '2 cups diced cooked turkey meat (about 10 ounces)', 'Fresh bean sprouts', 'Fresh mint leaves', 'Thinly sliced serrano chiles', 'Lime wedges']

Place noodles in large bowl. Add enough boiling water to cover noodles. Let stand until noodles are soft, about 5 minutes; drain. Combine stock, shallots, ginger, and fish sauce in large pot. Bring to boil. Reduce heat to low, cover partially, and simmer 10 minutes. Discard ginger slices. Return stock to boil. Stir in noodles and turkey; simmer until turkey is heated through, about 3 minutes. Ladle soup into bowls. Serve, allowing diners to top each serving with bean sprouts, mint leaves, chiles, and lime wedges to squeeze over. Break up the carcass so that it its into a 6-quart or larger pot. Add 3 quarts water and 1 each coarsely chopped onion, carrot, and celery stalk. Bring to boil, skimming off any foam. Add 6 parsley sprigs, 1/2 teaspoon dried thyme, and 1/4 teaspoon whole peppercorns. Simmer 2 to 3 hours. Strain, then skim off any fat from surface of the broth.

asian-turkey-noodle-soup-with-ginger-and-chiles-231068

['3 1/2 ounces medium-wide (linguine-width) rice noodles,* broken into 6-inch lengths', 'Boiling water', '6 cups homemade turkey stock or low-salt chicken broth', '1/2 cup thinly sliced shallots (about 3 large)', '6 1/8-inch-thick rounds peeled fresh ginger', '2 tablespoons fish sauce (nam pla or nuoc nam)', '2 cups diced cooked turkey meat (about 10 ounces)', 'Fresh bean sprouts', 'Fresh mint leaves', 'Thinly sliced serrano chiles', 'Lime wedges']

Cranberry Kir Royale

['8 tablespoons frozen cranberry juice cocktail concentrate, thawed', '1 1/3 cups chilled Champagne']

Pour 2 tablespoons cranberry concentrate into each of 4 chilled Champagne glasses. Add 1/3 cup Champagne to each glass and serve.

cranberry-kir-royale-231067

['8 tablespoons frozen cranberry juice cocktail concentrate, thawed', '1 1/3 cups chilled Champagne']

Prosciutto with Persimmons

['24 prosciutto slices', '2 persimmons, halved, each half sliced crosswise', 'Extra-virgin olive oil']

Divide prosciutto slices among 8 plates. Arrange persimmon slices decoratively atop prosciutto. (Can be prepared 4 hours ahead. Cover with plastic wrap and chill.) Drizzle with olive oil, sprinkle with freshly ground pepper, and serve.

prosciutto-with-persimmons-231066

['24 prosciutto slices', '2 persimmons, halved, each half sliced crosswise', 'Extra-virgin olive oil']

Johnnycakes with Peekytoe Crab

['9 ounces fresh peekytoe crabmeat or other fresh crabmeat', '3/4 cup mayonnaise', '1/3 cup chopped fresh chives', '1 1/2 tablespoons fresh lemon juice', '1 1/3 cups whole milk', '1 1/3 cups water', '3/4 cup plus 2 tablespoons polenta or coarsely ground cornmeal', '1 tablespoon butter', '1/2 teaspoon salt', 'Vegetable oil']

Mix crabmeat, mayonnaise, chives, and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.) Bring milk and 1 1/3 cups water to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta, then butter and salt. Remove batter from heat; let stand 10 minutes, stirring occasionally. Lightly butter large rimmed baking sheet. Heat large nonstick griddle or skillet over medium-high heat. Brush lightly with vegetable oil. Working in batches, spoon 1 tablespoonful batter for each cake onto griddle, spreading slightly with back of spoon. Cook until cakes are golden brown on bottom and firm at edges, about 2 minutes. Turn cakes over and cook until firm and golden brown, about 1 minute longer. Transfer to prepared baking sheet. (Can be made 8 hours ahead. Cool, then cover with foil and refrigerate. Rewarm, covered, in 350°F oven until hot, about 7 minutes.) Divide johnnycakes among 8 plates. Top johnnycakes with crab mixture.

johnnycakes-with-peekytoe-crab-231064

['9 ounces fresh peekytoe crabmeat or other fresh crabmeat', '3/4 cup mayonnaise', '1/3 cup chopped fresh chives', '1 1/2 tablespoons fresh lemon juice', '1 1/3 cups whole milk', '1 1/3 cups water', '3/4 cup plus 2 tablespoons polenta or coarsely ground cornmeal', '1 tablespoon butter', '1/2 teaspoon salt', 'Vegetable oil']

Foie Gras-Stuffed Dates

['6 large Medjool dates, halved lengthwise, pitted', '2 ounces (about) foie gras (goose or duck liver)', 'Fleur de sel*', 'Chopped fresh parsley']

Fill each date half with heaping 1/2 teaspoon foie gras. Arrange filled dates on platter. (Can be prepared 3 hours ahead. Cover and chill.) Sprinkle each date with salt and parsley. *A type of French sea salt; available at specialty foods stores and some supermarkets.

foie-gras-stuffed-dates-231063

['6 large Medjool dates, halved lengthwise, pitted', '2 ounces (about) foie gras (goose or duck liver)', 'Fleur de sel*', 'Chopped fresh parsley']

Banana-Black Bean Empañadas

['2 tablespoons vegetable oil', '1 firm medium-size banana, diced', '3/4 cup chopped onion', '1 15-ounce can black beans, drained', '1/4 cup chopped fresh cilantro', '3/4 teaspoon ground cumin', '1/4 teaspoon cayenne pepper', '1 17.3-ounce package frozen puff pastry (2 sheets), thawed', '1 cup (packed) coarsely grated Monterey Jack cheese', '1 egg, beaten to blend (for glaze)']

Heat oil in heavy medium skillet over high heat. Add banana and sauté until golden, about 1 1/2 minutes. Using slotted spoon, transfer banana to paper towels to drain. Add onion to skillet; sauté 3 minutes. Add beans, cilantro, cumin, and cayenne; cook until mixture is hot, about 3 minutes. Using back of fork, mash bean filling to coarse paste; season with salt and cool. Preheat oven to 425°F. Roll out each puff pastry sheet on floured surfaceto 14-inch square. Cut each into 9 squares. Place 1 heaping tablespoon filling in center of 12 squares (reserve remaining squares for another use). Sprinkle each mound of filling with cheese, then top with bananas, dividing equally. Brush edges of squares with glaze. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges. Arrange on rimmed baking sheet; brush with glaze. Bake empanadas until golden brown, about 15 minutes. Serve hot.

banana-black-bean-empanadas-231062

['2 tablespoons vegetable oil', '1 firm medium-size banana, diced', '3/4 cup chopped onion', '1 15-ounce can black beans, drained', '1/4 cup chopped fresh cilantro', '3/4 teaspoon ground cumin', '1/4 teaspoon cayenne pepper', '1 17.3-ounce package frozen puff pastry (2 sheets), thawed', '1 cup (packed) coarsely grated Monterey Jack cheese', '1 egg', 'beaten to blend (for glaze)']

Baked Oysters with Bacon and Leeks

['1 tablespoon butter', '1 tablespoon all purpose flour', '1 cup whipping cream', '8 ounces bacon (preferably applewood-smoked), chopped', '4 cups thinly sliced leeks (white and pale green parts only; from 4 large)', '1 cup finely chopped celery', '1 bay leaf', '1/8 teaspoon cayenne pepper', '2 tablespoons dry white wine', '2 tablespoons grated Pecorino Romano cheese', '20 medium oysters, shucked, or four 8-ounce jars shucked oysters', '1 cup fresh breadcrumbs made from crustless French bread']

Melt butter in small skillet over medium heat. Add flour; whisk 2 minutes. Add cream slowly and whisk until mixture thickens slightly. Remove from heat. Sauté bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to paper towels to drain. Discard all but 2 tablespoons drippings from skillet. Add leeks, celery, bay leaf, and cayenne to skillet and sauté over medium heat until vegetables are soft, about 12 minutes. Add wine and cook until absorbed, about 15 seconds. Add cream mixture and bring to simmer. Stir until leek mixture thickens slightly, about 3 minutes. Stir in bacon and cheese. Season generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate.) Place 1 oyster on each of 20 oyster shells or place 2 oysters in each of 10 small ramekins. Top oyster in each shell with 2 tablespoons leek mixture, or top oysters in ramekins with 1/4 cup leek mixture. Place on rimmed baking sheet. (Can be made 4 hours ahead. Cover and chill.) Preheat oven to 500°F. Divide breadcrumbs among shells or ramekins. Bake until leek mixture bubbles and crumbs are golden, about 8 minutes.

baked-oysters-with-bacon-and-leeks-231061

['1 tablespoon butter', '1 tablespoon all purpose flour', '1 cup whipping cream', '8 ounces bacon (preferably applewood-smoked), chopped', '4 cups thinly sliced leeks (white and pale green parts only; from 4 large)', '1 cup finely chopped celery', '1 bay leaf', '1/8 teaspoon cayenne pepper', '2 tablespoons dry white wine', '2 tablespoons grated Pecorino Romano cheese', '20 medium oysters, shucked, or four 8-ounce jars shucked oysters', '1 cup fresh breadcrumbs made from crustless French bread']

Herb-Brined Turkey with Pear Gravy

['3 gallons water', '1 3-pound box coarse kosher salt', '1/2 cup whole black peppercorns', '1/3 cup fresh thyme sprigs', '1/3 cup fresh marjoram sprigs', '1/3 cup fresh sage sprigs', '12 Turkish bay leaves', '1 13-pound turkey', '1/2 cup butter, room temperature pear gravy', '1/4 cup (1/2 stick) butter', '1/2 cup all purpose flour', '2 cups low-salt chicken broth', '1 cup pear juice', '2 tablespoons dark rum', '3 tablespoons chopped fresh marjoram']

Stir 3 gallons water and salt in large pot until salt dissolves. Stir in peppercorns and next 4 ingredients. Add turkey to brine. Place large plate atop turkey to submerge. Place in refrigerator. Soak turkey 8 to 10 hours. Remove turkey from brine; rinse and pat dry. (Can be prepared 1 day ahead. Store uncovered in refrigerator.) Preheat oven to 450°F. Place turkey on rack in large roasting pan. Rub butter over turkey. Sprinkle with salt and pepper. Place turkey in oven. Reduce temperature to 325°F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 2 1/2 hours. Transfer turkey to platter; tent with foil. Let stand at room temperature 30 minutes before carving (internal temperature will rise 5 to 10 degrees). Spoon off fat from drippings in pan, reserving 1/4 cup fat. Measure 2/3 cup pan juices. Melt butter and reserved 1/4 cup fat in heavy large saucepan over medium heat. Mix in flour. Stir until light brown, about 2 minutes. Gradually add chicken broth, pear juice, and 2/3 cup pan juices. Simmer until thickened, stirring frequently, about 10 minutes. Stir in rum. Season with salt and pepper. Sprinkle turkey with marjoram; serve with gravy. No room in the fridge to brine a turkey? No problem. Put a turkey-sized oven bag in a large cooler, then place the turkey in the bag. Pour in the brine and seal tightly. Place ice over and around turkey, close the lid tightly, and let it brine 8 to 10 hours, adding ice periodically to keep temperature at 40° or below.

herb-brined-turkey-with-pear-gravy-231060

['3 gallons water', '1 3-pound box coarse kosher salt', '1/2 cup whole black peppercorns', '1/3 cup fresh thyme sprigs', '1/3 cup fresh marjoram sprigs', '1/3 cup fresh sage sprigs', '12 Turkish bay leaves', '1 13-pound turkey', '1/2 cup butter, room temperature pear gravy', '1/4 cup (1/2 stick) butter', '1/2 cup all purpose flour', '2 cups low-salt chicken broth', '1 cup pear juice', '2 tablespoons dark rum', '3 tablespoons chopped fresh marjoram']

Breakfast Stack

['1 cup sushi rice', '1 scallion', '3 tablespoons unsalted butter', '8 slices Canadian bacon (6 to 8 oz total)', '4 large eggs']

Rinse rice in a large fine-mesh sieve under cold running water, then drain well, tapping sieve. Combine rice, 1 1/4 cups water, and 1/4 teaspoon salt in a 2-quart heavy saucepan and bring to a boil. Reduce heat to low and cook, covered, 15 minutes. Remove from heat and let stand, covered, 10 minutes. While rice is standing, trim scallion and cut diagonally into very thin slices. Stir rice from bottom to top. Lightly butter a metal 1-cup measure. Firmly pack enough rice in measure with a rubber spatula to fill measure halfway. (If spatula becomes sticky, dip in water.) Invert measure onto a buttered plate, then tap measure to unmold rice. Repeat with remaining rice, rebuttering measure each time, to make 4 disks total. Chill disks, uncovered, at least 15 minutes. Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat until foam subsides. Add rice disks and cook, rotating each once for even browning, until undersides are pale golden, about 8 to 10 minutes, then turn cakes over and add 1/2 tablespoon butter to skillet, swirling to melt butter. Cook, rotating each cake once, until golden, about 5 minutes more, and transfer to plates. Increase heat to high and add 1/2 tablespoon butter to skillet, then brown bacon, turning over once, about 2 minutes total. Place 2 slices bacon on each rice cake. Wipe out skillet with a paper towel and heat remaining tablespoon butter over moderately high heat until foam subsides. Crack eggs one by one into skillet. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper total and fry until whites are cooked and yolks begin to set, 2 to 4 minutes. Place 1 egg on each rice cake stack and sprinkle with scallion.

breakfast-stack-231018

['1 cup sushi rice', '1 scallion', '3 tablespoons unsalted butter', '8 slices Canadian bacon (6 to 8 oz total)', '4 large eggs']

Cranberry Eggnog Tart

['1 1/4 cups all-purpose flour', '1/4 cup sugar', '1/2 teaspoon salt', '7 tablespoons unsalted butter, softened', '1 large egg', '1 1/2 (8-oz) packages cream cheese, softened', '2 tablespoons crème fraîche or heavy cream', '1/2 cup plus 2 tablespoons sugar', '2 whole large eggs', '2 large egg yolks', '3 tablespoons bourbon', '1 teaspoon vanilla', 'Scant 1/2 teaspoon freshly grated nutmeg', 'Scant 1/4 teaspoon salt', 'Cranberry jam', '1/4 cup water', '3 cups pie weights or raw rice', '1 pie shield', '1 small offset spatula', 'Accompaniment: candied-orange and cranberry compote', 'a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; about 3 cups pie weights or raw rice; a pie shield (optional); a small offset spatula']

Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Chill shell until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 350°F. Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack. Reduce oven temperature to 300°F. Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth. Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan). Let layer of jam stand until set, about 5 minutes, then gently pour cream cheese mixture over it. Cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools). Cool tart completely in pan on a rack. Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until cold, at least 2 hours. Just before serving, remove side of pan.

cranberry-eggnog-tart-231017

['1 1/4 cups all-purpose flour', '1/4 cup sugar', '1/2 teaspoon salt', '7 tablespoons unsalted butter, softened', '1 large egg', '1 1/2 (8-oz) packages cream cheese, softened', '2 tablespoons crème fraîche or heavy cream', '1/2 cup plus 2 tablespoons sugar', '2 whole large eggs', '2 large egg yolks', '3 tablespoons bourbon', '1 teaspoon vanilla', 'Scant 1/2 teaspoon freshly grated nutmeg', 'Scant 1/4 teaspoon salt', 'Cranberry jam', '1/4 cup water', '3 cups pie weights or raw rice', '1 pie shield', '1 small offset spatula', 'Accompaniment: candied-orange and cranberry compote', 'a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; about 3 cups pie weights or raw rice; a pie shield (optional); a small offset spatula']

Meringue Roulade with Anise Cream

['Vegetable oil for greasing pan', '5 large egg whites', '1/8 teaspoon salt', '1 1/4 cups superfine granulated sugar', '2 tablespoons regular granulated sugar', '1 1/2 teaspoons anise seeds', '1 1/2 cups chilled heavy cream', 'Accompaniment: baked figs in lemon syrup', 'parchment paper; an electric coffee/spice grinder']

Put oven rack in middle position and preheat oven to 350°F. Lightly brush a 15- by 10-inch shallow baking pan (1/2 inch to 1 inch deep) with vegetable oil and line bottom and sides of pan with parchment paper, then lightly oil parchment. Beat whites with salt in a bowl with an electric mixer at medium speed until they just hold soft peaks. Add superfine sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 2 minutes. Spread meringue evenly in baking pan and bake until top is pale golden and crisp, 20 to 25 minutes (interior of meringue will be soft). Put a sheet of parchment over meringue and invert a rack over parchment, then flip meringue onto rack and remove parchment (from baking pan) from top. Cool meringue completely, about 15 minutes. Finely grind sugar with anise seeds in coffee/spice grinder. Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then add anise sugar, beating until cream just holds stiff peaks. Slide meringue (still on parchment) off rack and arrange with a long side nearest you, then spread anise cream evenly over bottom two thirds of meringue, leaving a 1-inch border on each short end. Using parchment as an aid and rolling away from you, roll up meringue. Carefully transfer roulade with 2 metal spatulas to a platter and discard paper.

meringue-roulade-with-anise-cream-231016

['Vegetable oil for greasing pan', '5 large egg whites', '1/8 teaspoon salt', '1 1/4 cups superfine granulated sugar', '2 tablespoons regular granulated sugar', '1 1/2 teaspoons anise seeds', '1 1/2 cups chilled heavy cream', 'Accompaniment: baked figs in lemon syrup', 'parchment paper; an electric coffee/spice grinder']

Orange Tangerine Pudding

['2 tablespoons plus 1 teaspoon cornstarch', '1/2 cup plus 2 teaspoons sugar', '2 cups store-bought orange tangerine juice (not from concentrate)', '2 tablespoons unsalted butter', '1 teaspoon finely grated fresh orange or tangerine zest', '1/3 cup well-chilled heavy cream', '6 (4- to 5-oz) glasses, ramekins, or cups']

Whisk together cornstarch, 1/2 cup sugar, and a pinch of salt in a 11/2-quart heavy saucepan, then whisk in juice until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, until thickened, 2 to 3 minutes. Remove from heat and whisk in butter and zest, then transfer pudding to a metal bowl. Set bowl into a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Spoon into glasses on a baking sheet and chill, covered, 10 minutes. Beat cream with remaining 2 teaspoons sugar until it holds soft peaks. Serve puddings topped with cream.

orange-tangerine-pudding-231015

['2 tablespoons plus 1 teaspoon cornstarch', '1/2 cup plus 2 teaspoons sugar', '2 cups store-bought orange tangerine juice (not from concentrate)', '2 tablespoons unsalted butter', '1 teaspoon finely grated fresh orange or tangerine zest', '1/3 cup well-chilled heavy cream', '6 (4- to 5-oz) glasses', 'ramekins', 'or cups']

Sour Cream Pumpkin Pie

['All-butter pastry dough', '1 1/2 cups sour cream (not reduced-fat)', '1 1/2 cups canned solid-pack pumpkin (13 oz)', '3 large eggs, separated', '1 cup packed dark brown sugar', '3/4 teaspoon ground cinnamon', '1/4 teaspoon freshly grated nutmeg', '1/4 teaspoon ground ginger', '1/4 teaspoon salt', 'Accompaniment: lightly sweetened whipped cream', 'pie weights or raw rice; an instant-read thermometer']

Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass or metal pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and chill shell until firm, about 30 minutes. While shell chills, put oven rack in middle position and preheat oven to 375°F. Lightly prick bottom and side of chilled pie shell all over with a fork. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side of pastry are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes. Leave oven on. Heat 1 cup sour cream in a double boiler or a large metal bowl set over a large wide pot of boiling water until warm, stirring occasionally. Whisk together pumpkin, yolks, brown sugar, cinnamon, nutmeg, ginger, salt, and remaining 1/2 cup sour cream in another bowl until combined and whisk into hot sour cream. Cook over simmering water, stirring constantly with a wooden spoon, until thickened and registers 170°F on thermometer, about 6 minutes. Remove from heat and cool pumpkin mixture in bowl set in a larger bowl of ice water, stirring occasionally, about 15 minutes. Beat egg whites in another bowl with an electric mixer until they just hold stiff peaks. Fold whites into pumpkin mixture gently but thoroughly. Pour filling into cooled shell, smoothing top, and bake until filling is set and puffed around edge, 40 to 50 minutes. Cool pie to room temperature on a rack, about 2 hours.

sour-cream-pumpkin-pie-231014

['All-butter pastry dough', '1 1/2 cups sour cream (not reduced-fat)', '1 1/2 cups canned solid-pack pumpkin (13 oz)', '3 large eggs, separated', '1 cup packed dark brown sugar', '3/4 teaspoon ground cinnamon', '1/4 teaspoon freshly grated nutmeg', '1/4 teaspoon ground ginger', '1/4 teaspoon salt', 'Accompaniment: lightly sweetened whipped cream', 'pie weights or raw rice; an instant-read thermometer']

Maple Nut Pie

['All-butter pastry dough', '3/4 cup dried cranberries (3 oz)', '1 cup hot water', '1/2 cup coarsely chopped pecans (about 2 oz)', '1/2 cup coarsely chopped walnuts (about 2 oz)', '1/2 cup coarsely chopped hazelnuts (about 2 oz)', '3/4 cup pure maple syrup (preferably Grade B)', '1/2 cup packed dark brown sugar', '1/2 stick (1/4 cup) unsalted butter, melted', '3 large eggs', '2 tablespoons bourbon (optional)', '1 teaspoon cider vinegar', '1/8 teaspoon salt', 'Accompaniment: lightly sweetened whipped cream', 'pie weights, raw rice, or dried beans']

Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit into a 9-inch pie plate and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under (to reinforce edge) and press against rim of pie plate. Decoratively crimp edge and chill shell until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 375°F. Lightly prick bottom and side of pie shell all over with a fork, then line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes. Reduce oven temperature to 350°F. Soak dried cranberries in hot water until softened, about 10 minutes, then drain well. Spread nuts in a shallow baking pan and toast in oven until fragrant, about 6 minutes. Leave oven on. Whisk together syrup, brown sugar, butter, eggs, bourbon (if using), vinegar, and salt until combined well, then stir in nuts and cranberries. Pour filling into cooled pie shell and bake until filling is just set, 40 to 50 minutes. Cool completely in pie plate on a rack before serving.

maple-nut-pie-231013

['All-butter pastry dough', '3/4 cup dried cranberries (3 oz)', '1 cup hot water', '1/2 cup coarsely chopped pecans (about 2 oz)', '1/2 cup coarsely chopped walnuts (about 2 oz)', '1/2 cup coarsely chopped hazelnuts (about 2 oz)', '3/4 cup pure maple syrup (preferably Grade B)', '1/2 cup packed dark brown sugar', '1/2 stick (1/4 cup) unsalted butter, melted', '3 large eggs', '2 tablespoons bourbon (optional)', '1 teaspoon cider vinegar', '1/8 teaspoon salt', 'Accompaniment: lightly sweetened whipped cream', 'pie weights', 'raw rice', 'or dried beans']

Poached Pears with Quince Paste in Parmesan Cloaks

['10 firm-ripe Bosc pears with stems (5 lb total)', '1/4 cup fresh lemon juice', '1 (750-ml) bottle dry white wine', '3/4 cup sugar', '1 vanilla bean', '2 (3- by 1-inch) strips fresh lemon zest', '1 lb Spanish or Portuguese quince paste (also called membrillo), cut into 10 equal pieces', 'parmesan cloaks', 'Accompaniment: 1 (2-lb) piece Parmigiano-Reggiano for shaving', 'a 1-inch melon-ball cutter']

Peel pears, leaving stems intact, then core from bottom with melon-ball cutter to create a 2 1/2-inch-deep cavity. Rub pears all over with lemon juice in a large bowl. Bring wine, sugar, vanilla bean, and zest to a boil in a wide 6-quart heavy pot (at least 12 inches in diameter) over moderate heat, stirring until sugar is dissolved. Add pears, arranging them on their sides in 1 layer, along with any lemon juice from bowl (pears will not be covered by liquid), then reduce heat to low and poach pears, covered, turning occasionally, until just tender, 15 to 20 minutes. Carefully transfer pears with a slotted spoon to a 13- by 9-inch baking dish, standing pears upright and reserving liquid in pot. When pears are cool enough to handle, fill cavities with quince paste and stand pears upright in dish again. Boil liquid in pot over high heat until syrupy and reduced to about 3/4 cup, 10 to 15 minutes. Pour syrup over pears and cool, basting occasionally with syrup. Chill, covered, basting occasionally with syrup, until cold, at least 2 hours. Drizzle each pear lightly with syrup and slip a parmesan cloak over stem. Serve with cheese shavings on the side.

poached-pears-with-quince-paste-in-parmesan-cloaks-231012

['10 firm-ripe Bosc pears with stems (5 lb total)', '1/4 cup fresh lemon juice', '1 (750-ml) bottle dry white wine', '3/4 cup sugar', '1 vanilla bean', '2 (3- by 1-inch) strips fresh lemon zest', '1 lb Spanish or Portuguese quince paste (also called membrillo), cut into 10 equal pieces', 'parmesan cloaks', 'Accompaniment: 1 (2-lb) piece Parmigiano-Reggiano for shaving', 'a 1-inch melon-ball cutter']

Baked Figs in Lemon Syrup

['1/2 cup water', '1/2 cup plus 2 teaspoons sugar', '3 lemons', '1 tablespoon unsalted butter, softened', '1 1/2 lb firm-ripe fresh purple figs, trimmed and halved lengthwise']

Put oven rack in middle position and preheat oven to 350°F. 3Boil water and 1/2 cup sugar in a small saucepan, stirring, until sugar is dissolved. Remove syrup from heat. Squeeze enough juice from 2 lemons to measure 1/3 cup and stir into syrup, then discard lemon halves. Remove zest from remaining lemon in long strips with a vegetable peeler and, if necessary, trim any white pith from zest with a sharp paring knife. Cut zest lengthwise into thin julienne strips. Reserve lemon. Blanch zest in a 1- to 1 1/2-quart saucepan of boiling water 1 second, then drain in a sieve and add to syrup. 3Cut away any remaining pith from lemon. Working over a bowl, cut segments free from membranes. Spread butter in a 1 1/2-quart flameproof gratin dish or 10-inch heavy ovenproof skillet. Arrange figs, cut sides up, slightly overlapping in 1 layer. Sprinkle with remaining 2 teaspoons sugar and bake until figs are softened and begin to exude juice but still hold their shape, 25 to 30 minutes. Transfer figs with a slotted spoon to a shallow serving bowl and put gratin dish or skillet over a burner at moderately high heat. Add syrup and deglaze gratin dish or skillet by boiling until syrup is reduced to about 3/4 cup, 6 to 8 minutes. Add lemon segments along with any juices in bowl and pour syrup (with lemon segments) over figs. Cool to warm or room temperature before serving.

baked-figs-in-lemon-syrup-231008

['1/2 cup water', '1/2 cup plus 2 teaspoons sugar', '3 lemons', '1 tablespoon unsalted butter, softened', '1 1/2 lb firm-ripe fresh purple figs', 'trimmed and halved lengthwise']

Cranberry Jam

['1 (12-oz) bag fresh or frozen cranberries (not thawed; 3 1/2 cups)', '1 cup sugar', '1/2 cup fresh orange juice', '1 cup water']

Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools). Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.

cranberry-jam-231007

['1 (12-oz) bag fresh or frozen cranberries (not thawed; 3 1/2 cups)', '1 cup sugar', '1/2 cup fresh orange juice', '1 cup water']

Rich Turkey Gravy

['Roasting pan with pan juices from a roast turkey (about 14 lb)', 'Unsalted butter (less than 1 stick), melted, if turkey drippings yield less than 1/2 cup fat', 'About 9 cups hot brown turkey stock', '3/4 cup all-purpose flour']

Pour pan juices through a fine-mesh sieve into a 2-quart glass measure (do not clean roasting pan), then skim off fat and reserve. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into a 2-quart measure, and reserve fat left in separator.) If there is less than 1/2 cup reserved fat, add melted butter. Add enough turkey stock to pan juices to total 8 cups liquid (2 quarts). Straddle roasting pan across 2 burners, then add 1 cup of remaining stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, about 1 minute. Pour through fine-mesh sieve into glass measure with stock. Whisk together reserved fat and flour in a 4-quart heavy saucepan and cook roux over moderately low heat, whisking, 5 minutes. Add hot stock with pan juices in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices accumulated on platter and simmer gravy 1 minute. Season with salt and pepper.

rich-turkey-gravy-231006

['Roasting pan with pan juices from a roast turkey (about 14 lb)', 'Unsalted butter (less than 1 stick), melted, if turkey drippings yield less than 1/2 cup fat', 'About 9 cups hot brown turkey stock', '3/4 cup all-purpose flour']

Candied-Orange and Cranberry Compote

['3/4 cup water', '3/4 cup sugar', '1 large navel orange, quartered lengthwise and sliced crosswise paper thin (including peel)', '1/4 cup fresh or frozen cranberries (not thawed), thinly sliced', '1 tablespoon Grand Marnier or other orange-flavored liqueur']

Bring water and sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Add orange and gently simmer over moderately low heat, uncovered, stirring occasionally, until peel begins to turn translucent and syrup is reduced to about 2/3 cup, 25 to 35 minutes. Transfer to a heatproof bowl and cool. Stir in cranberries and Grand Marnier and chill, covered, until cold, about 1 hour.

candied-orange-and-cranberry-compote-231004

['3/4 cup water', '3/4 cup sugar', '1 large navel orange, quartered lengthwise and sliced crosswise paper thin (including peel)', '1/4 cup fresh or frozen cranberries (not thawed), thinly sliced', '1 tablespoon Grand Marnier or other orange-flavored liqueur']

Broiled Tofu with Cilantro Pesto

['1/4 cup mild olive oil plus additional for brushing', '2 (14- to 16-oz) packages firm tofu, rinsed and drained', '2 cups packed fresh cilantro leaves', '2 tablespoons pine nuts', '1 tablespoon fresh lime juice', '2 teaspoons Asian fish sauce', '1 teaspoon Asian sesame oil', '1 teaspoon sugar', '1/2 teaspoon salt', '1/8 teaspoon black pepper', 'Garnish: pine nuts; fresh cilantro leaves; lime wedges']

Preheat broiler and lightly oil a shallow flameproof baking pan with olive oil. Cut each block of tofu crosswise into 6 slices and pat dry between several layers of paper towels. Arrange in 1 layer in baking pan and brush tops of slices with more olive oil. Broil 4 to 6 inches from heat, without turning, until golden brown, about 15 minutes. While tofu is broiling, purée cilantro, pine nuts, lime juice, fish sauce, sesame oil, sugar, remaining 1/4 cup olive oil, salt, and pepper in a food processor until bright green and smooth, about 1 minute. Transfer tofu with a slotted spatula to a platter and serve with cilantro pesto.

broiled-tofu-with-cilantro-pesto-231002

['1/4 cup mild olive oil plus additional for brushing', '2 (14- to 16-oz) packages firm tofu, rinsed and drained', '2 cups packed fresh cilantro leaves', '2 tablespoons pine nuts', '1 tablespoon fresh lime juice', '2 teaspoons Asian fish sauce', '1 teaspoon Asian sesame oil', '1 teaspoon sugar', '1/2 teaspoon salt', '1/8 teaspoon black pepper', 'Garnish: pine nuts; fresh cilantro leaves; lime wedges']

Apple and Cranberry Chutney

['2 lb Gala apples (about 4)', '1 medium onion, cut into 1-inch pieces', '2/3 cup packed dark brown sugar', '1/2 cup fresh orange juice', '3 tablespoons unsalted butter, melted', '2 teaspoons mustard seeds', '1/4 teaspoon ground ginger', '1/8 teaspoon ground cloves', '1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen']

Put oven rack in upper third of oven and preheat oven to 400°F. 3Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together with remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer. Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes. Serve chutney warm or at room temperature.

apple-and-cranberry-chutney-231003

['2 lb Gala apples (about 4)', '1 medium onion, cut into 1-inch pieces', '2/3 cup packed dark brown sugar', '1/2 cup fresh orange juice', '3 tablespoons unsalted butter, melted', '2 teaspoons mustard seeds', '1/4 teaspoon ground ginger', '1/8 teaspoon ground cloves', '1/2 lb fresh or frozen cranberries (2 cups)', 'thawed if frozen']

Swiss Chard Purses with Sausage Stuffing

['5 cups cubed (1-inch) day-old bread (from a baguette or country loaf)', '2 cups whole milk', '2 large leeks, outer leaves removed and cut lengthwise into 25 (12- by 1/4-inch) strips, then remaining white and pale green parts chopped (2 cups)', '4 1/2 tablespoons extra-virgin olive oil', '1 lb bulk sausage (sweet Italian or breakfast sausage)', '2 lb large green Swiss chard leaves, stems trimmed flush with leaves and then finely chopped and leaves left whole', '1/2 teaspoon salt', '1/2 teaspoon black pepper', '2 large eggs, lightly beaten', '1/2 cup reduced-sodium chicken broth']

Soak bread cubes in milk in a large bowl until softened, 20 to 30 minutes. Squeeze out milk, discarding it, then crumble bread into bowl. Wash chopped leeks well in a bowl of cold water, agitating them to loosen any grit, then lift out and transfer to a sieve to drain. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Crumble sausage into skillet and brown, breaking up lumps with a fork, about 3 minutes. Transfer sausage with a slotted spoon to bowl with bread. Add 2 tablespoons oil to skillet, then sauté chopped leek, chard stems, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until vegetables are tender and just beginning to brown, 10 to 15 minutes. Stir vegetables into bread mixture, then cool until warm, about 15 minutes. Stir remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper into eggs, then stir eggs into bread mixture. Wash leek strips, then blanch in a large pot of boiling salted water , uncovered, 2 minutes and transfer with tongs to a bowl of ice and cold water (reserve water in pot). Transfer to a colander and drain well, then transfer to paper towels and pat dry. Blanch chard leaves in water just until wilted, about 30 seconds, and transfer with a slotted spoon to ice water to cool. Drain chard leaves in colander. Put oven rack in middle position and preheat oven to 350°F. Spread 1 chard leaf on a work surface, using smaller leaves to patch any holes if necessary. Chard-leaf wrapper should be about 8 by 5 inches (if it's smaller, overlap several small leaves to form a larger wrapper; don't worry if wrapper is larger than 8 by 5). Mound 1/4 cup stuffing in center, then gather chard up over filling to form a purse and tie closed with a leek strip. (You have extra strips in case some break.) Make 19 more purses in same manner. Oil a 3-quart gratin or other shallow baking dish. Stand purses upright in dish and drizzle with remaining 1 1/2 tablespoons oil. Add broth to dish and cover purses with a sheet of wax paper or parchment, then loosely cover with foil. Bake purses until stuffing is warmed through and egg is set (cut one open on bottom to check), 35 to 40 minutes.

swiss-chard-purses-with-sausage-stuffing-231001

['5 cups cubed (1-inch) day-old bread (from a baguette or country loaf)', '2 cups whole milk', '2 large leeks, outer leaves removed and cut lengthwise into 25 (12- by 1/4-inch) strips, then remaining white and pale green parts chopped (2 cups)', '4 1/2 tablespoons extra-virgin olive oil', '1 lb bulk sausage (sweet Italian or breakfast sausage)', '2 lb large green Swiss chard leaves, stems trimmed flush with leaves and then finely chopped and leaves left whole', '1/2 teaspoon salt', '1/2 teaspoon black pepper', '2 large eggs, lightly beaten', '1/2 cup reduced-sodium chicken broth']

Aloo Gobhi Stuffing

['1 stick (1/2 cup) unsalted butter plus additional for buttering pan', '1 (24-inch) baguette, cut into 3/4-inch cubes (8 cups)', '3 medium onions, coarsely chopped', '3 medium carrots, cut into 1/4-inch dice', '3 celery ribs, cut into 1/4-inch dice', '1 1/2 lb russet (baking) potatoes, peeled and cut into 1/2-inch dice', '1 (2-lb) head cauliflower, trimmed and cut into 1/2-inch-wide florets and stem pieces', '2 1/2 teaspoons curry powder (preferably Madras)', '1 1/2 teaspoons sea salt', '1 teaspoon black pepper', '1 teaspoon cumin seeds', '1/4 teaspoon cayenne', '1 1/2 cups reduced-sodium chicken broth (12 fl oz)', '1 1/2 cups unsalted roasted cashews (7 oz)']

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter a shallow 3-quart baking dish (13 by 9 inches). Spread bread cubes in 1 layer in 2 large shallow baking pans and bake, switching position of pans halfway through baking, until dry, 20 to 25 minutes. Remove from oven. Increase oven temperature to 450°F. Cut 1 stick butter into pieces, then heat in a deep 12-inch nonstick skillet over moderate heat until foam subsides. Add onions, carrots, celery, and potatoes and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add cauliflower and cook, stirring, until cauliflower is crisp-tender, about 8 minutes.Stir in curry powder, salt, pepper, cumin, and cayenne and cook, stirring, 2 minutes. Transfer to a large bowl and toss with bread cubes. Add broth and 1 cup cashews, then toss to coat. Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down). Bake in upper third of oven until heated through, about 20 minutes. Remove foil and sprinkle remaining 1/2 cup cashews over top, then bake until top is browned, about 10 minutes more.

aloo-gobhi-stuffing-231000

['1 stick (1/2 cup) unsalted butter plus additional for buttering pan', '1 (24-inch) baguette, cut into 3/4-inch cubes (8 cups)', '3 medium onions, coarsely chopped', '3 medium carrots, cut into 1/4-inch dice', '3 celery ribs, cut into 1/4-inch dice', '1 1/2 lb russet (baking) potatoes, peeled and cut into 1/2-inch dice', '1 (2-lb) head cauliflower, trimmed and cut into 1/2-inch-wide florets and stem pieces', '2 1/2 teaspoons curry powder (preferably Madras)', '1 1/2 teaspoons sea salt', '1 teaspoon black pepper', '1 teaspoon cumin seeds', '1/4 teaspoon cayenne', '1 1/2 cups reduced-sodium chicken broth (12 fl oz)', '1 1/2 cups unsalted roasted cashews (7 oz)']

Roasted Beet Risotto

['3 medium beets (1 1/2 lb with greens), trimmed, leaving 1 inch of stems attached', '3 1/2 cups reduced-sodium chicken broth (28 fl oz)', '3 cups water', '1 small onion, finely chopped', '2 tablespoons olive oil', '2 cups Arborio rice (14 oz)', '1/2 cup dry white wine', '1 teaspoon salt', '1/2 teaspoon black pepper', '1 oz finely grated Parmigiano-Reggiano (1/2 cup)', 'Garnish: Parmigiano-Reggiano shavings, made with a vegetable peeler']

Put oven rack in middle position and preheat oven to 425°F. Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes. While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered. Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.) Stir in beets, salt, and pepper(mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.

roasted-beet-risotto-230999

['3 medium beets (1 1/2 lb with greens), trimmed, leaving 1 inch of stems attached', '3 1/2 cups reduced-sodium chicken broth (28 fl oz)', '3 cups water', '1 small onion, finely chopped', '2 tablespoons olive oil', '2 cups Arborio rice (14 oz)', '1/2 cup dry white wine', '1 teaspoon salt', '1/2 teaspoon black pepper', '1 oz finely grated Parmigiano-Reggiano (1/2 cup)', 'Garnish: Parmigiano-Reggiano shavings', 'made with a vegetable peeler']

Sticky Rice with Chinese Sausage

['3 cups Chinese or Japanese short-grain sticky ("sweet") rice*', '1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz)', '5 Chinese sausages* (6 to 8 oz total)', '1 tablespoon peanut oil', '1 tablespoon minced peeled fresh ginger', '1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)', '1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped', '1/3 cup Chinese rice wine or medium-dry Sherry', '3 tablespoons soy sauce', '2 tablespoons oyster sauce', '2 teaspoons Asian sesame oil', '1 teaspoon salt', '1/2 teaspoon white pepper', '2 cups reduced-sodium chicken broth', 'Garnish: thinly sliced scallion greens', 'a wok']

Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water. Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and discard liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. 3Quarter sausages lengthwise and cut into 1/2-inch pieces. Heat a wok over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat. Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving. *Available at Asian markets and Kam Man Food Products (212-571-0330).

sticky-rice-with-chinese-sausage-230998

['3 cups Chinese or Japanese short-grain sticky ("sweet") rice*', '1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz)', '5 Chinese sausages* (6 to 8 oz total)', '1 tablespoon peanut oil', '1 tablespoon minced peeled fresh ginger', '1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)', '1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped', '1/3 cup Chinese rice wine or medium-dry Sherry', '3 tablespoons soy sauce', '2 tablespoons oyster sauce', '2 teaspoons Asian sesame oil', '1 teaspoon salt', '1/2 teaspoon white pepper', '2 cups reduced-sodium chicken broth', 'Garnish: thinly sliced scallion greens', 'a wok']

Braised Fennel

['2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds', '1 1/2 tablespoons extra-virgin olive oil', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '1/2 cup reduced-sodium chicken broth', '1/4 cup water']

Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total. Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.

braised-fennel-230997

['2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds', '1 1/2 tablespoons extra-virgin olive oil', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '1/2 cup reduced-sodium chicken broth', '1/4 cup water']

Mixed Mushroom Tamales

['36 large dried corn husks (3 oz), separated and any damaged husks discarded', '1/2 oz dried porcini mushrooms (1/2 cup)', '2 1/2 cups very hot water', '2 sticks (1 cup) unsalted butter, softened', '1/2 small onion, finely chopped (1/4 cup)', '1 tablespoon minced garlic', '1 lb mixed fresh mushrooms such as shiitake caps, white button, and cremini, coarsely chopped (4 1/2 cups)', '1 teaspoon dried epazote (optional), crumbled', '1/2 teaspoon black pepper', '2 teaspoons salt', '2 cups fine-ground masa harina (dry corn masa; 9 1/4 oz)', '1/2 teaspoon baking powder', '1 teaspoon sugar', 'a large pasta pot with a perforated steamer/colander insert or a deep pot and a large collapsible vegetable steamer']

Cover husks with hot water by 2 inches in a large bowl and soak, kept submerged with an inverted plate, turning husks occasionally, until soft, about 30 minutes. Rinse husks, 1 at a time, under running water. Pile 24 of largest husks on a plate and cover with a dampened kitchen towel. Tear some of remaining husks lengthwise into 24 (1/2-inch-wide) strips to use as ties (keep damp as well). Cover porcini with 1 cup very hot water in a small bowl and soak 30 minutes. Lift out porcini, squeezing liquid back into bowl (reserve liquid), then rinse mushrooms to remove any grit. Coarsely chop porcini. Pour soaking liquid through a paper-towel-lined sieve into a glass measure and reserve. Heat 1/2 stick butter in a 12-inch heavy nonstick skillet over high heat until foam subsides, then sauté onion and garlic, stirring, 1 minute. Add mushrooms (including porcini) and epazote (if using) and sauté, stirring occasionally, until liquid is released, about 3 minutes. Add porcini soaking liquid and simmer, stirring occasionally, until most of liquid is evaporated and mushrooms are slightly browned, 3 to 5 minutes, then sprinkle with pepper and 1/2 teaspoon salt. Transfer to a bowl to cool. Beat remaining 1 1/2 sticks butter with an electric mixer at medium-high speed until light and fluffy, about 30 seconds. Sift masa harina with baking powder, sugar, and remaining 1 1/2 teaspoons salt into a bowl. Stir in 1 1/2 cups very hot water until a thick paste forms. Beat masa mixture into butter in 3 batches, beating until smooth after each addition. Reduce speed to low and mix in mushroom mixture until just combined. Put 1 husk on a work surface, pointed end closest to you, and, spreading it flat, mound 3 tablespoons filling in center and flatten slightly into a rough oval (about 1/2 inch thick) with back of a spoon, leaving a 1-inch border on both sides. Bring pointed end of husk up over mound of filling to cover, and fold sides of husk over filling to enclose. Gather together open end of husk at top of filling, creating a flat pouch, and tie with a corn-husk strip. Assemble 23 more tamales in same manner. Arrange tamales upright in 1 layer in steamer insert so they resemble falling dominoes in rows. Set steamer over boiling water in pot and cover with a folded kitchen towel (towel absorbs condensation so tamales don't get soggy). Steam tamales, tightly covered with a lid, adding more water as necessary, until filling is tender, about 30 minutes. To check for doneness, open 1 steamed tamale and if any part of filling is still gummy, steam 5 to 10 minutes more.

mixed-mushroom-tamales-230996

['36 large dried corn husks (3 oz), separated and any damaged husks discarded', '1/2 oz dried porcini mushrooms (1/2 cup)', '2 1/2 cups very hot water', '2 sticks (1 cup) unsalted butter, softened', '1/2 small onion, finely chopped (1/4 cup)', '1 tablespoon minced garlic', '1 lb mixed fresh mushrooms such as shiitake caps, white button, and cremini, coarsely chopped (4 1/2 cups)', '1 teaspoon dried epazote (optional), crumbled', '1/2 teaspoon black pepper', '2 teaspoons salt', '2 cups fine-ground masa harina (dry corn masa; 9 1/4 oz)', '1/2 teaspoon baking powder', '1 teaspoon sugar', 'a large pasta pot with a perforated steamer/colander insert or a deep pot and a large collapsible vegetable steamer']

Delicata Squash and Roasted Mushrooms with Thyme

['6 tablespoons olive oil', '1 tablespoon chopped fresh thyme', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices', '2 lb mixed fresh mushrooms such as cremini, shiitake, and oyster, trimmed (stems discarded if using shiitakes) and halved (quartered if large)']

Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.

delicata-squash-and-roasted-mushrooms-with-thyme-230994

['6 tablespoons olive oil', '1 tablespoon chopped fresh thyme', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices', '2 lb mixed fresh mushrooms such as cremini', 'shiitake', 'and oyster', 'trimmed (stems discarded if using shiitakes) and halved (quartered if large)']

Jeweled Rice with Dried Fruit

['3 cups basmati rice (1 1/4 lb)', '4 qt water', '3 tablespoons salt', '1/2 cup dried apricots (3 1/2 oz), quartered', '1/2 cup golden raisins (3 oz)', '1/2 cup dried cranberries (2 oz)', '1 stick (1/2 cup) unsalted butter', '1/2 teaspoon ground cardamom', '1/2 teaspoon black pepper', '1/2 cup coarsely chopped shelled unsalted pistachios (not dyed red; 2 1/2 oz)']

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve. Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve. Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes. Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes. Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.

jeweled-rice-with-dried-fruit-230991

['3 cups basmati rice (1 1/4 lb)', '4 qt water', '3 tablespoons salt', '1/2 cup dried apricots (3 1/2 oz), quartered', '1/2 cup golden raisins (3 oz)', '1/2 cup dried cranberries (2 oz)', '1 stick (1/2 cup) unsalted butter', '1/2 teaspoon ground cardamom', '1/2 teaspoon black pepper', '1/2 cup coarsely chopped shelled unsalted pistachios (not dyed red; 2 1/2 oz)']

Celery-Root Purée with Truffle Butter

['3 lb celery root (sometimes called celeriac; 2 large), peeled with a knife and cut into 1/2-inch pieces (8 cups)', '1 3/4 lb boiling potatoes (3 large), peeled and cut into 1/2-inch pieces', '1 cup heavy cream', '4 oz black truffle butter* or 1 stick (1/2 cup) unsalted butter', '1 teaspoon salt', '1/4 teaspoon black pepper']

Cover celery root and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until celery root is very tender, about 15 minutes. While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted. Drain vegetables in a colander and transfer to a food processor. Add hot cream mixture in a steady stream, pulsing until smooth. (Alternatively, mash vegetables with hot cream mixture using a potato masher.)

celery-root-puree-with-truffle-butter-230990

['3 lb celery root (sometimes called celeriac; 2 large), peeled with a knife and cut into 1/2-inch pieces (8 cups)', '1 3/4 lb boiling potatoes (3 large), peeled and cut into 1/2-inch pieces', '1 cup heavy cream', '4 oz black truffle butter* or 1 stick (1/2 cup) unsalted butter', '1 teaspoon salt', '1/4 teaspoon black pepper']

Earthy Mashed Potatoes

['2 lb large potatoes (any kind)', '1 cup whole milk', '1/2 stick (1/4 cup) unsalted butter', '1 teaspoon salt', '1/4 teaspoon white pepper', 'a potato ricer']

Put oven rack in middle position and preheat oven to 425°F. Wrap each potato in foil, then prick potatoes through foil several times with a fork. Bake potatoes until tender, 1 to 1 1/4 hours. Heat milk, butter, salt, and white pepper in a 3-quart heavy saucepan over moderate heat until butter is melted. While milk mixture heats, unwrap baked potatoes and, while still hot (use a kitchen towel to protect your hands or hold potatoes with tongs), pull off skin with a paring knife or halve unpeeled potatoes and scoop out flesh with a spoon, transferring it to a bowl. Discard skin. Force hot potatoes through ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.

earthy-mashed-potatoes-230988

['2 lb large potatoes (any kind)', '1 cup whole milk', '1/2 stick (1/4 cup) unsalted butter', '1 teaspoon salt', '1/4 teaspoon white pepper', 'a potato ricer']

Broiled Polenta Sticks

['6 1/2 cups cold water', '1 1/2 teaspoons salt', '2 cups yellow cornmeal (not stone-ground)', '2 teaspoons olive oil plus additional for brushing', '1/2 oz finely grated Parmigiano-Reggiano (1/3 cup)']

Brush a 13- by 9-inch baking pan with water. Combine 6 1/2 cups cold water with salt and cornmeal in a 5-quart heavy pot and bring to a boil over moderate heat, whisking. Reduce heat to moderately low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pot, 20 to 25 minutes. Pour polenta into baking pan, spreading evenly with a dampened heatproof rubber spatula. Cool in pan on a rack until polenta is lukewarm and set, about 20 minutes. Brush a baking sheet with olive oil and invert baking pan with polenta onto sheet to unmold. Preheat broiler. Brush polenta with 2 teaspoons oil and sprinkle with cheese. Broil about 4 inches from heat until pale golden, 5 to 7 minutes. Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.

broiled-polenta-sticks-230987

['6 1/2 cups cold water', '1 1/2 teaspoons salt', '2 cups yellow cornmeal (not stone-ground)', '2 teaspoons olive oil plus additional for brushing', '1/2 oz finely grated Parmigiano-Reggiano (1/3 cup)']

Korean Pancakes

['3 tablespoons soy sauce', '2 teaspoons rice vinegar (not seasoned)', '1 tablespoon sesame seeds, toasted', '1/4 teaspoon dried hot red pepper flakes', '1/4 teaspoon Asian sesame oil', '1 cup dried peeled (yellow) mung beans*', '2 medium carrots', '1 bunch scallions (white and pale green parts only)', '1 (5-inch) fresh red chile, thinly sliced crosswise (2 tablespoons), including seeds', '1 tablespoon minced garlic (about 3 cloves)', '1 cup water', '2 large eggs', '2 tablespoons all-purpose flour', '1 teaspoon salt', '4 tablespoons vegetable oil', 'a Japanese Benriner** or other adjustable-blade slicer']

Stir together all dipping-sauce ingredients in a small bowl. Rinse mung beans in a sieve under cold running water until water runs clear. Cover beans with cold water by 2 inches in a bowl and soak, chilled, at least 2 hours. Cut carrots into thin matchsticks, preferably using slicer.Halve scallions lengthwise and cut into 2-inch pieces. Combine carrots, scallions, chile, and garlic in a large bowl. Drain mung beans and purée with water in a food processor until smooth, about 1 minute. Add eggs, flour, and salt and blend until smooth, about 30 seconds. Pour mixture over vegetables in bowl and stir with a flexible spatula. (Batter will be thick.) Heat 1 tablespoon oil in a large heavy nonstick skillet (at least 8 inches across bottom) over moderate heat until hot but not smoking, then swirl to coat. Stir batter, then ladle 1 cup batter into skillet, pressing down lightly with a large spatula to flatten and evenly distribute vegetables, to make an 8-inch pancake (less than 1/2 inch thick). Cook until edges begin to bubble and turn golden, 1 to 2 minutes, then turn over with spatula and cook until other side is golden, 1 to 2 minutes more. Transfer pancake to paper towels to drain. Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired. Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges. Serve warm or at room temperature with dipping sauce.

korean-pancakes-230986

['3 tablespoons soy sauce', '2 teaspoons rice vinegar (not seasoned)', '1 tablespoon sesame seeds, toasted', '1/4 teaspoon dried hot red pepper flakes', '1/4 teaspoon Asian sesame oil', '1 cup dried peeled (yellow) mung beans*', '2 medium carrots', '1 bunch scallions (white and pale green parts only)', '1 (5-inch) fresh red chile, thinly sliced crosswise (2 tablespoons), including seeds', '1 tablespoon minced garlic (about 3 cloves)', '1 cup water', '2 large eggs', '2 tablespoons all-purpose flour', '1 teaspoon salt', '4 tablespoons vegetable oil', 'a Japanese Benriner** or other adjustable-blade slicer']

Spiced Carrots

['2 lb medium carrots (about 12)', '2 tablespoons unsalted butter', '2 tablespoons brown sugar', '1/2 cup water', '2 teaspoons fresh lemon juice', '1/2 teaspoon salt', '1/4 teaspoon cinnamon', '1/8 teaspoon cayenne, or to taste']

Quarter carrots lengthwise, then cut into 2 1/2-inch pieces. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.

spiced-carrots-230983

['2 lb medium carrots (about 12)', '2 tablespoons unsalted butter', '2 tablespoons brown sugar', '1/2 cup water', '2 teaspoons fresh lemon juice', '1/2 teaspoon salt', '1/4 teaspoon cinnamon', '1/8 teaspoon cayenne', 'or to taste']

Sauteed Broccolini with Garlic

['1 1/2 lb Broccolini (sometimes called baby broccoli; 3 bunches), ends trimmed', '1/4 cup olive oil', '2 garlic cloves, finely chopped', '1/2 teaspoon salt', '1/4 teaspoon black pepper']

Cook Broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes, then drain in a colander. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of garlic, stirring, until pale golden, about 30 seconds. Add half of Broccolini, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until heated through, about 2 minutes. Transfer to a serving dish and repeat with remaining ingredients.

sauteed-broccolini-with-garlic-230982

['1 1/2 lb Broccolini (sometimes called baby broccoli; 3 bunches), ends trimmed', '1/4 cup olive oil', '2 garlic cloves, finely chopped', '1/2 teaspoon salt', '1/4 teaspoon black pepper']

Big Apple Pancake

['1/2 stick (1/4 cup) unsalted butter', '1 large sweet apple such as Gala or Golden Delicious, peeled, cored, and cut into 1/4-inch-wide wedges', '1/2 cup whole milk', '1/2 cup all-purpose flour', '4 large eggs', '3 tablespoons granulated sugar', '1/2 teaspoon vanilla', '1/4 teaspoon salt', 'Confectioners sugar for dusting', 'a well-seasoned 10- to 11-inch heavy cast-iron skillet or other ovenproof skillet']

Put oven rack in middle position and preheat oven to 450°F. Melt butter in skillet over moderate heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes. While apple is cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend until smooth. Pour batter over apple and transfer skillet to oven. Bake until pancake is puffed and golden, about 15 minutes. Dust with confectioners sugar and serve immediately.

big-apple-pancake-230981

['1/2 stick (1/4 cup) unsalted butter', '1 large sweet apple such as Gala or Golden Delicious, peeled, cored, and cut into 1/4-inch-wide wedges', '1/2 cup whole milk', '1/2 cup all-purpose flour', '4 large eggs', '3 tablespoons granulated sugar', '1/2 teaspoon vanilla', '1/4 teaspoon salt', 'Confectioners sugar for dusting', 'a well-seasoned 10- to 11-inch heavy cast-iron skillet or other ovenproof skillet']

Roast Turkey with Pomegranate Gravy

['1 (14- to 16-lb) turkey, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for making stock', '1 1/4 sticks unsalted butter, 5 tablespoons softened and 5 tablespoons melted', '1 tablespoon salt', '1 1/2 teaspoons black pepper', '1 onion, quartered', '4 large fresh thyme sprigs', '1/2 cup sugar', "1/2 cup plus 1 tablespoon fresh pomegranate juice (see cooks' note, below)", 'Pan juices (and roasting pan) from turkey', 'About 3 cups hot turkey giblet stock', '1 cup water', '6 1/2 tablespoons all-purpose flour', 'Garnish: quartered pomegranates', 'a small metal skewer; kitchen string; a flat rack or V-rack; an instant-read thermometer']

Put oven rack in lower third of oven and preheat oven to 350°F. Rinse turkey inside and out and pat dry. Working from neck (small) cavity, run your fingers between skin and meat to loosen skin from breast, legs, and thighs, being careful not to tear skin. Rub softened butter between skin and flesh, then sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewer and fold wing tips under breast. Stuff large cavity with onion and thyme sprigs and tie drumsticks together with kitchen string. Brush skin all over with some melted butter. Put turkey on rack in a large flameproof roasting pan and roast, basting with some melted butter and/or pan juices every 20 minutes (if turkey is browning too fast, cover loosely with foil), until thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 2 1/2 to 3 1/2 hours. Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter (do not clean roasting pan) and let stand, loosely covered, 30 minutes (temperature of thigh meat will rise to 180°F). Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add 1/2 cup pomegranate juice (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat. Pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off fat and reserve 1/4 cup of it. Add enough turkey stock to pan juices to total 3 1/2 cups liquid. Straddle roasting pan across 2 burners, then add water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through fine-mesh sieve into glass measure with stock. Whisk together reserved fat and flour in a 3-quart heavy saucepan and cook roux over moderately low heat, whisking, until pale golden, 7 to 10 minutes. Add hot stock mixture in a stream, whisking constantly to prevent lumps. Bring to a boil, whisking, and add pomegranate syrup, then reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes. Stir in any turkey juices accumulated on platter and simmer gravy 1 minute. Season with salt and pepper and stir in remaining tablespoon pomegranate juice. Remove string and skewer from turkey and discard onion and thyme from cavity. Serve turkey with gravy on the side.

roast-turkey-with-pomegranate-gravy-230980

['1 (14- to 16-lb) turkey, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for making stock', '1 1/4 sticks unsalted butter, 5 tablespoons softened and 5 tablespoons melted', '1 tablespoon salt', '1 1/2 teaspoons black pepper', '1 onion, quartered', '4 large fresh thyme sprigs', '1/2 cup sugar', '"1/2 cup plus 1 tablespoon fresh pomegranate juice (see cooks note, below)", Pan juices (and roasting pan) from turkey', 'About 3 cups hot turkey giblet stock', '1 cup water', '6 1/2 tablespoons all-purpose flour', 'Garnish: quartered pomegranates', 'a small metal skewer; kitchen string; a flat rack or V-rack; an instant-read thermometer']

Kale and Chickpea Soup

['1 medium onion, chopped (1 cup)', '2 garlic cloves, chopped', '1 Turkish or 1/2 California bay leaf', '1 teaspoon salt', '1/8 teaspoon black pepper', '2 tablespoons extra-virgin olive oil', '1 large boiling potato(3/4 lb), peeled and cut into 1/2-inch pieces', '3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)', '3 1/2 cups reduced-sodium chicken broth (28 fl oz)', '2 cups water', '1 (14-oz) can chickpeas, rinsed and drained', '1/4 lb Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (1 cup)']

Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.

kale-and-chickpea-soup-230979

['1 medium onion, chopped (1 cup)', '2 garlic cloves, chopped', '1 Turkish or 1/2 California bay leaf', '1 teaspoon salt', '1/8 teaspoon black pepper', '2 tablespoons extra-virgin olive oil', '1 large boiling potato(3/4 lb), peeled and cut into 1/2-inch pieces', '3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)', '3 1/2 cups reduced-sodium chicken broth (28 fl oz)', '2 cups water', '1 (14-oz) can chickpeas, rinsed and drained', '1/4 lb Spanish chorizo (cured spiced pork sausage)', 'casing discarded and sausage cut into 1/4-inch dice (1 cup)']

Chicken Schnitzel with Capers and Parsley

['4 (1/4-inch-thick) chicken cutlets (1 1/4 to 1 1/2 lb total)', '1/2 cup all-purpose flour', '1 teaspoon salt', '1/4 teaspoon black pepper', '2 large eggs', '1 cup fine dry bread crumbs', '4 to 6 tablespoons vegetable oil', '2 1/2 tablespoons unsalted butter', '2 tablespoons bottled capers, rinsed, drained, and patted dry', '2 tablespoons chopped fresh flat-leaf parsley', 'Accompaniment: lemon wedges']

Preheat oven to 200°F. Put an ovenproof platter in oven to warm. Gently pound each cutlet between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin. Stir together flour, salt, and pepper in a shallow bowl or a pie plate. Whisk together eggs and a pinch of salt in another shallow bowl, then put bread crumbs in a third shallow bowl. Pat chicken dry and dredge in seasoned flour, shaking off excess. Dip in eggs, letting excess drip off, then dredge in bread crumbs, coating completely. Transfer to a wax-paper-lined tray and chill 10 minutes. Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then fry cutlets in 2 or 3 batches (without crowding), turning over once, until golden brown and just cooked through, about 3 minutes per batch. (Add 2 tablespoons oil to skillet between batches.) Drain cutlets on paper towels, then transfer to platter in oven to keep warm. Add butter and capers to skillet and heat over moderate heat, swirling skillet, until butter is melted. Stir in parsley and pour sauce over cutlets.

chicken-schnitzel-with-capers-and-parsley-230977

['4 (1/4-inch-thick) chicken cutlets (1 1/4 to 1 1/2 lb total)', '1/2 cup all-purpose flour', '1 teaspoon salt', '1/4 teaspoon black pepper', '2 large eggs', '1 cup fine dry bread crumbs', '4 to 6 tablespoons vegetable oil', '2 1/2 tablespoons unsalted butter', '2 tablespoons bottled capers, rinsed, drained, and patted dry', '2 tablespoons chopped fresh flat-leaf parsley', 'Accompaniment: lemon wedges']

Orzo with Ham and Goat Cheese

['1 pound orzo (rice-shaped pasta)', '1/2 pound sliced ham, coarsely chopped (2 cups)', '1/2 pound mild soft goat cheese, crumbled', '5 scallions, thinly sliced']

Preheat broiler and lightly oil a flameproof 3-quart shallow baking dish (2 inches deep). Cook orzo in a 6-quart pot of boiling salted water until al dente. Reserve 3/4 cup pasta cooking water, then drain orzo in a colander. Toss hot orzo with remaining ingredients, reserved cooking water, and salt and pepper to taste in a large bowl until cheese is melted. Transfer orzo mixture to baking dish and broil 2 inches from heat until lightly browned, about 4 minutes.

orzo-with-ham-and-goat-cheese-230972

['1 pound orzo (rice-shaped pasta)', '1/2 pound sliced ham, coarsely chopped (2 cups)', '1/2 pound mild soft goat cheese, crumbled', '5 scallions', 'thinly sliced']

Steamed Cod with Cauliflower and Saffron

['1 large pinch of saffron threads, crumbled', '1 cup lukewarm water', '1 2-pound head cauliflower', '1 tablespoon olive oil', '1 garlic clove, crushed', '1 small carrot, cut into 1/4-inch dice (1/3 cup)', '1/2 cup dry white wine', '1 cup fat-free reduced-sodium chicken broth', '1 1/4 teaspoons salt', '1/2 teaspoon white pepper', '1 1/2 pounds small to medium mussels (preferably cultivated; 3 dozen), scrubbed and beards removed', '6 1/4-pound pieces cod or scrod fillet (1 inch thick), skinned and pin bones removed', '3 scallions, chopped (2/3 cup)', '2 tablespoons chopped fresh parsley']

Put saffron threads in a small bowl, then stir in lukewarm water and let stand. Trim cauliflower stalk flush with base of crown, discarding stalk, then quarter cauliflower lengthwise. Cut each quarter lengthwise into 1/2-inch-thick slices. Set aside large slices and reserve small pieces without any stem for another use. Swirl oil with garlic in a deep 12-inch heavy skillet to coat, then heat over moderately high heat until oil is just smoking. Discard garlic. Carefully arrange cauliflower slices in 1 layer in skillet and cook until undersides are lightly browned, about 2 minutes. Turn over with tongs and cook until other sides are lightly browned, about 2 minutes. Add carrot and wine and swirl skillet to combine, then boil until liquid is reduced by half, about 30 seconds. Add saffron water, broth, 3/4 teaspoon salt, and 1/4 teaspoon white pepper and simmer, covered, until cauliflower and carrot are crisp-tender, 5 to 8 minutes. While cauliflower simmers, pat fish dry and sprinkle both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon white pepper. Increase heat to moderately high, then add mussels to skillet and steam, covered, until mussels just open wide, checking frequently after 3 to 4 minutes. (Discard any mussels that remain unopened after 8 minutes.) Divide mussels among 6 shallow serving bowls using a slotted spoon. Place cod on top of cauliflower, arranging fillets in 1 layer. Sprinkle with scallions and parsley and steam, covered, over moderately high heat until fish is cooked through, 7 to 10 minutes. Transfer some of cauliflower along with 1 piece of cod to each bowl using slotted spoon. Season broth with salt and white pepper, then ladle broth (with carrots) over each serving.

steamed-cod-with-cauliflower-and-saffron-230971

['1 large pinch of saffron threads, crumbled', '1 cup lukewarm water', '1 2-pound head cauliflower', '1 tablespoon olive oil', '1 garlic clove, crushed', '1 small carrot, cut into 1/4-inch dice (1/3 cup)', '1/2 cup dry white wine', '1 cup fat-free reduced-sodium chicken broth', '1 1/4 teaspoons salt', '1/2 teaspoon white pepper', '1 1/2 pounds small to medium mussels (preferably cultivated; 3 dozen), scrubbed and beards removed', '6 1/4-pound pieces cod or scrod fillet (1 inch thick), skinned and pin bones removed', '3 scallions, chopped (2/3 cup)', '2 tablespoons chopped fresh parsley']

Panfried Bean Burritos

['2 medium tomatoes (10 ounces total)', '1 large white onion, cut crosswise into 4 thick slices', '1 red bell pepper, trimmed, then quartered lengthwise', '2 garlic cloves, left unpeeled', '1 tablespoon fresh lime juice', '1 teaspoon minced fresh serrano chile including seeds', '3/4 teaspoon salt', '1/2 teaspoon dried oregano, crumbled', '1/8 teaspoon black pepper', '1 (16-ounce) can refried beans', '4 (10-inch) flour tortillas', '5 oz Monterey Jack cheese, coarsely grated (1 1/4 cups)', '1/2 cup vegetable oil', 'Accompaniment: sour cream', 'a well-seasoned 10- to 11-inch cast-iron comal or skillet']

Preheat oven to 200°F. Put an ovenproof platter in oven to warm. Heat dry comal over moderate heat until hot but not smoking, then cook tomatoes, onion, bell pepper, and garlic, turning with tongs, until all are blackened in spots, 10 to 15 minutes. 3Remove from heat, then transfer tomatoes and 2 onion slices to a blender. Peel garlic and add to blender along with lime juice, chile, and 1/2 teaspoon salt. Blend until coarsely puréed, then transfer salsa to a bowl. Cut bell pepper into 1/2-inch-wide strips, then halve remaining 2 onion slices and separate layers. Toss bell pepper and onion with oregano, pepper, and remaining 1/4 teaspoon salt in a bowl. Spread one fourth of refried beans on a tortilla, leaving a 1-inch border all around, then sprinkle with one fourth of cheese. Arrange one fourth of onion and pepper mixture in a horizontal strip across center, then fold side nearest you over them and roll up tortilla. Make 3 more burritos in same manner. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 burritos, seam side down, until lightly browned on undersides, 1 to 2 minutes. Turn over with tongs and fry until golden, 1 to 2 minutes more. Transfer to paper towels to drain briefly, then keep warm on platter in oven. Fry remaining 2 burritos in same manner. Serve with salsa.

panfried-bean-burritos-230970

['2 medium tomatoes (10 ounces total)', '1 large white onion, cut crosswise into 4 thick slices', '1 red bell pepper, trimmed, then quartered lengthwise', '2 garlic cloves, left unpeeled', '1 tablespoon fresh lime juice', '1 teaspoon minced fresh serrano chile including seeds', '3/4 teaspoon salt', '1/2 teaspoon dried oregano, crumbled', '1/8 teaspoon black pepper', '1 (16-ounce) can refried beans', '4 (10-inch) flour tortillas', '5 oz Monterey Jack cheese, coarsely grated (1 1/4 cups)', '1/2 cup vegetable oil', 'Accompaniment: sour cream', 'a well-seasoned 10- to 11-inch cast-iron comal or skillet']

Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette

['2 tablespoons extra-virgin olive oil plus additional for greasing', '1 2-pound acorn squash', '1 teaspoon salt', '1/2 teaspoon black pepper', '1 cup peeled cooked whole chestnuts (from a 7- to 8-oince jar), cut into thirds', '4 (1/4-inch-thick) slices pancetta (6 ounce total), cut into 1/4-inch dice', '1/4 cup fresh cranberries, finely chopped', '1 tablespoon packed dark brown sugar', '1/4 cup water', '2 tablespoons whole-grain mustard', '3/4 pound chicory (curly endive), trimmed and torn into 2-inch pieces (10 cups)']

Put oven rack in middle position and preheat oven to 450°F. Line a large shallow baking pan with foil and oil generously with olive oil. Cut off stem end of squash, then put cut side down and halve lengthwise. Discard seeds, then cut squash into 1/2-inch-thick slices. Peel if desired with a paring knife and transfer slices to a bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss to coat. Arrange in 1 layer in lined baking pan and roast until golden, about 15 minutes. Remove from oven and turn squash over with a spatula. Add chestnuts to pan in an even layer, then continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil. While squash is roasting, cook pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer pancetta with a slotted spoon to paper towels to drain, reserving fat in skillet. Reheat pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from heat and add water, stirring and scraping up brown bits from bottom of skillet. Transfer cranberry mixture to a medium bowl and whisk in mustard, remaining tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss together chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.

roasted-squash-chestnut-and-chicory-salad-with-cranberry-vinaigrette-230967

['2 tablespoons extra-virgin olive oil plus additional for greasing', '1 2-pound acorn squash', '1 teaspoon salt', '1/2 teaspoon black pepper', '1 cup peeled cooked whole chestnuts (from a 7- to 8-oince jar), cut into thirds', '4 (1/4-inch-thick) slices pancetta (6 ounce total), cut into 1/4-inch dice', '1/4 cup fresh cranberries, finely chopped', '1 tablespoon packed dark brown sugar', '1/4 cup water', '2 tablespoons whole-grain mustard', '3/4 pound chicory (curly endive)', 'trimmed and torn into 2-inch pieces (10 cups)']

Smoked-Salmon and Cucumber Rolls

['1 (12-inch) seedless cucumber (usually plastic-wrapped)', '4 ounces cream cheese, softened (1/2 cup)', '1/4 cup finely chopped fresh chives', '2 tablespoons drained bottled horseradish', '1/4 teaspoon salt', '1 pound thinly sliced smoked salmon']

Quarter cucumber lengthwise, cutting off and discarding rounded ends. Stir together cream cheese, chives, horseradish, salt, and pepper to taste until combined well. Pat cucumber dry. Arrange enough salmon to completely wrap 1 cucumber quarter in 1 layer on a sheet of plastic wrap, then spread with a thin layer of cream cheese mixture. Wrap coated salmon around cucumber quarter to cover completely, pressing gently to help it adhere. Repeat with remaining cucumber quarters. (You may have leftover salmon.) Cut rolls crosswise into 3/4-inch pieces.

smoked-salmon-and-cucumber-rolls-230964

['1 (12-inch) seedless cucumber (usually plastic-wrapped)', '4 ounces cream cheese, softened (1/2 cup)', '1/4 cup finely chopped fresh chives', '2 tablespoons drained bottled horseradish', '1/4 teaspoon salt', '1 pound thinly sliced smoked salmon']

Bruschette with Chickpea Purée and Arugula

['6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf', '2 tablespoons olive oil', '1 (19-ounce) can chickpeas, rinsed and drained (2 cups)', '1/3 cup water', '2 tablespoons olive oil', '1 1/2 tablespoons fresh lemon juice', '1/2 teaspoon salt', 'Chopped arugula salad']

Put oven rack in middle position and preheat oven to 425°F. Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes. Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped). Spread toasts with chickpea purée and serve topped with arugula salad.

bruschette-with-chickpea-puree-and-arugula-230961

['6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf', '2 tablespoons olive oil', '1 (19-ounce) can chickpeas, rinsed and drained (2 cups)', '1/3 cup water', '2 tablespoons olive oil', '1 1/2 tablespoons fresh lemon juice', '1/2 teaspoon salt', 'Chopped arugula salad']

Roasted Cauliflower and Radicchio Salad

['1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)', '1/2 cup plus 1 tablespoon extra-virgin olive oil', '3/4 teaspoon salt', '1/4 teaspoon black pepper', '1/4 cup white-wine vinegar', '1 1/2 tablespoons finely chopped shallot', '2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips', '1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips', '1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)', '1/2 cup hazelnuts (2 1/4 ounces), toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped']

Put oven rack in middle position and preheat oven to 450°F. Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl. Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.

roasted-cauliflower-and-radicchio-salad-230966

['1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)', '1/2 cup plus 1 tablespoon extra-virgin olive oil', '3/4 teaspoon salt', '1/4 teaspoon black pepper', '1/4 cup white-wine vinegar', '1 1/2 tablespoons finely chopped shallot', '2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips', '1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips', '1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)', '1/2 cup hazelnuts (2 1/4 ounces)', 'toasted', 'any loose skins rubbed off in a kitchen towel', 'and nuts coarsely chopped']

Pippin Apple Pie with Hazelnut Crust

['2 1/2 cups all purpose flour', '3/4 cup hazelnuts, toasted', '2 tablespoons (packed) golden brown sugar', '3/4 teaspoon salt', '10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes', '5 tablespoons frozen lard or solid vegetable shortening, cut into 1/2-inch cubes', '4 tablespoons (or more) ice water', '3 1/2 pounds Pippin or Granny Smith apples (about 6 large), peeled, cored, cut into 1/3-inch-thick slices (about 6 cups)', '1/2 cup plus 1 tablespoon sugar', '1/3 cup (packed) golden brown sugar', '2 tablespoons all purpose flour', '1 tablespoon (scant) ground cinnamon', '2 tablespoons (1/4 stick) unsalted butter, melted', 'Milk', 'Vanilla ice cream']

Blend flour and hazelnuts in processor until nuts are finely ground. Add brown sugar and salt; blend 20 seconds. Add butter and lard; using on/off turns, process until mixture resembles coarse meal. Transfer mixture to bowl. Add 4 tablespoons ice water; stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 equal pieces. Form each into ball; flatten each into disk. Wrap each in plastic wrap and chill 1 hour. Position rack in bottom third of oven and preheat to 400°F. Toss apples, 1/2 cup sugar, brown sugar, flour, and cinnamon in large bowl. Roll out 1 dough disk on generously floured surface to 12-inch round, rotating crust often to prevent sticking. Generously flour 11- or 12-inch tart pan bottom. Slide tart pan bottom under dough round. Carefully slide dough round into 9-inch pie dish. Press crust onto bottom and up sides of dish; pinch and press to seal any cracks. Spoon filling into crust; drizzle with melted butter. Roll out second dough disk on generously floured surface to 13-inch round. Slide same floured tart pan bottom under dough round. Carefully allow dough round to slide off tart pan bottom onto pie filling; pinch to seal any cracks in crust. Press top crust and bottom crust together at edge. Fold edge under; crimp decoratively. Cut X in center of top crust. Brush top crust lightly with milk. Sprinkle with remaining 1 tablespoon sugar. Transfer pie to rimmed baking sheet. Bake pie 30 minutes. Reduce oven temperature to 350°F. Bake pie 25 minutes. Cover crust edges with foil collar to prevent overbrowning; continue baking until crust is golden, apples are tender, and juices are bubbling thickly in center, about 20 minutes longer. Transfer pie to rack and cool. Serve with ice cream.

pippin-apple-pie-with-hazelnut-crust-230954

['2 1/2 cups all purpose flour', '3/4 cup hazelnuts, toasted', '2 tablespoons (packed) golden brown sugar', '3/4 teaspoon salt', '10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes', '5 tablespoons frozen lard or solid vegetable shortening, cut into 1/2-inch cubes', '4 tablespoons (or more) ice water', '3 1/2 pounds Pippin or Granny Smith apples (about 6 large), peeled, cored, cut into 1/3-inch-thick slices (about 6 cups)', '1/2 cup plus 1 tablespoon sugar', '1/3 cup (packed) golden brown sugar', '2 tablespoons all purpose flour', '1 tablespoon (scant) ground cinnamon', '2 tablespoons (1/4 stick) unsalted butter, melted', 'Milk', 'Vanilla ice cream']

Caramelized Pistachio, Walnut, and Almond Tart

['1 3/4 cups all purpose flour', '1/3 cup powdered sugar', '1 teaspoon (scant) salt', '1/8 teaspoon ground cloves', '10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes', '1 teaspoon grated orange peel', '2 tablespoons (or more) ice water', '1 cup whipping cream (do not use heavy whipping cream)', '1/2 cup sugar', '1/4 cup (packed) golden brown sugar', '1/4 cup forest honey or other honey', '3/4 cup coarsely chopped walnuts, toasted (scant 4 ounces)', '3/4 cup sliced almonds, toasted (about 3 ounces)', '3/4 cup shelled unsalted natural pistachios, toasted (scant 4 ounces)', '1 1/2 teaspoons rose water*']

Blend flour, powdered sugar, salt, and ground cloves in processor. Add butter and orange peel. Using on/off turns, process until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Transfer dough to 10- to 10 1/2-inch tart pan with removable bottom. Press dough evenly onto bottom and up sides of pan. Freeze crust 25 minutes. Preheat oven to 350°F. Combine cream, both sugars, and honey in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Continue to boil until mixture darkens and thickens slightly, about 4 minutes. Remove from heat. Stir in all nuts and rose water. Spoon filling evenly into crust. Bake tart until filling is caramel brown and bubbling thickly and crust is golden, about 38 minutes. Transfer tart to rack and cool completely in pan. Carefully remove pan sides from tart. Place tart on platter. (Can be prepared 3 days ahead. Cover and store at room temperature.) Cut tart into wedges and serve at room temperature. *Available at some supermarkets, specialty foods stores, and Middle Eastern markets.

caramelized-pistachio-walnut-and-almond-tart-230953

['1 3/4 cups all purpose flour', '1/3 cup powdered sugar', '1 teaspoon (scant) salt', '1/8 teaspoon ground cloves', '10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes', '1 teaspoon grated orange peel', '2 tablespoons (or more) ice water', '1 cup whipping cream (do not use heavy whipping cream)', '1/2 cup sugar', '1/4 cup (packed) golden brown sugar', '1/4 cup forest honey or other honey', '3/4 cup coarsely chopped walnuts, toasted (scant 4 ounces)', '3/4 cup sliced almonds, toasted (about 3 ounces)', '3/4 cup shelled unsalted natural pistachios, toasted (scant 4 ounces)', '1 1/2 teaspoons rose water*']

Tangerine Granita with Vanilla Bean Cream

['3/4 cup whipping cream', '1 vanilla bean, split lengthwise', '2 tablespoons plus 2/3 cup sugar', '3 cups fresh tangerine juice']

Place cream in small bowl. Scrape in seeds from vanilla bean; add bean. Mix in 2 tablespoons sugar. Cover bowl and refrigerate vanilla cream for at least 2 hours or overnight. Combine tangerine juice and 2/3 cup sugar in 8-inch square metal baking pan; whisk until sugar dissolves. Freeze 1 hour; stir well. Cover and freeze until solid, at least 3 hours or overnight. Spoon 2 tablespoons vanilla cream into each of 6 bowls or Martini glasses. Using fork, scrape granita into flakes. Mound granita into glasses and serve.

tangerine-granita-with-vanilla-bean-cream-230952

['3/4 cup whipping cream', '1 vanilla bean, split lengthwise', '2 tablespoons plus 2/3 cup sugar', '3 cups fresh tangerine juice']

Pear and Dried Cherry Cobblers with Ginger-Chocolate Chip Biscuit Topping

['2 1/4 pounds firm but ripe Anjou, Bosc, or Comice pears, peeled, cored, cut into 3/4-inch dice', '1/2 cup dried tart cherries', '1/3 cup sugar', '1 tablespoon finely chopped crystallized ginger', '1 tablespoon all purpose flour', '2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes', '1/3 cup sugar', '1 1/2 tablespoons chopped crystallized ginger', '1 cup all purpose flour', '1/2 teaspoon baking soda', '1/4 teaspoon salt', '5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes', '1/3 cup mini semisweet chocolate chips', '1/2 cup chilled buttermilk', 'Vanilla ice cream']

Preheat oven to 350°F. Butter four 1 1/4-cup custard cups or soufflé dishes; place on rimmed baking sheet. Combine first 5 ingredients in large bowl; toss to coat. Divide filling among prepared custard cups. Dot with 2 tablespoons butter. Bake until filling is hot and bubbling around edges, about 20 minutes. Maintain oven temperature. Combine sugar and ginger in processor; blend until ginger is finely chopped. Transfer 1 tablespoon sugar-ginger mixture to small bowl; reserve. Add flour, baking soda, and salt to remaining sugar-ginger mixture in processor; blend 20 seconds. Add butter; using on/off turns, process until mixture resembles coarse meal. Transfer to medium bowl. Mix in chocolate chips, then buttermilk (mixture will be very moist). Drop topping by heaping tablespoonfuls onto filling in custard cups (about 4 very generous tablespoons for each); sprinkle with reserved 1 tablespoon sugar-ginger mixture. Bake until topping is golden brown and filling is bubbling thickly, about 20 minutes. Cool 20 minutes. Serve cobblers with ice cream.

pear-and-dried-cherry-cobblers-with-ginger-chocolate-chip-biscuit-topping-230949

['2 1/4 pounds firm but ripe Anjou, Bosc, or Comice pears, peeled, cored, cut into 3/4-inch dice', '1/2 cup dried tart cherries', '1/3 cup sugar', '1 tablespoon finely chopped crystallized ginger', '1 tablespoon all purpose flour', '2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes', '1/3 cup sugar', '1 1/2 tablespoons chopped crystallized ginger', '1 cup all purpose flour', '1/2 teaspoon baking soda', '1/4 teaspoon salt', '5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes', '1/3 cup mini semisweet chocolate chips', '1/2 cup chilled buttermilk', 'Vanilla ice cream']

Cranberry-Lime Marmalade

['1/2 cup (packed) golden brown sugar', '1/4 cup water', '2 cups fresh or frozen cranberries', '2 cups orange marmalade', '1 tablespoon grated lime peel', '1/2 vanilla bean, split lengthwise (optional)', '1/4 teaspoon (scant) ground cloves']

Stir sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Add all remaining ingredients. Boil until cranberries burst, stirring occasionally, about 5 minutes. Cool completely. (Can be made 2 weeks ahead. Store in covered container in refrigerator.)

cranberry-lime-marmalade-230947

['1/2 cup (packed) golden brown sugar', '1/4 cup water', '2 cups fresh or frozen cranberries', '2 cups orange marmalade', '1 tablespoon grated lime peel', '1/2 vanilla bean, split lengthwise (optional)', '1/4 teaspoon (scant) ground cloves']

Spiced Winter Squash with Fennel

['1 1 1/2-pound butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges', '1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges', '1 large onion, root end left intact, then cut lengthwise into 1/2-inch-wide wedges', '3 tablespoons olive oil', '1 teaspoon ground cumin', '1 teaspoon ground cinnamon', '1 teaspoon chili powder', '1/2 teaspoon turmeric']

Position rack in bottom third of oven and preheat to 450°F. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned, turning once, about 45 minutes. Transfer to shallow dish and serve.

spiced-winter-squash-with-fennel-230945

['1 1 1/2-pound butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges', '1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges', '1 large onion, root end left intact, then cut lengthwise into 1/2-inch-wide wedges', '3 tablespoons olive oil', '1 teaspoon ground cumin', '1 teaspoon ground cinnamon', '1 teaspoon chili powder', '1/2 teaspoon turmeric']

Baked Yams with Ginger-Molasses Butter

['1/2 cup (1 stick) unsalted butter, room temperature', '3 tablespoons (packed) golden brown sugar', '1 tablespoon mild-flavored (light) molasses', '1/2 teaspoon ground ginger', '1/4 teaspoon ground cinnamon', 'Pinch of ground cloves', '3 tablespoons minced crystallized ginger', '6 8-ounce yams (red-skinned sweet potatoes), rinsed, patted dry']

Mix first 6 ingredients in small bowl to blend. Stir in crystallized ginger. Season with salt and generous amount of pepper. (Can be made 3 days ahead. Cover; chill. Bring ginger-molasses butter to room temperature before using.) Preheat oven to 350°F. Pierce yams in several places with fork; bake on rimmed baking sheet until tender when pierced with fork, about 50 minutes. Cut lengthwise slit in each yam and press in ends to open top. Spoon 2 tablespoons ginger-molasses butter into each yam and serve.

baked-yams-with-ginger-molasses-butter-230942

['1/2 cup (1 stick) unsalted butter, room temperature', '3 tablespoons (packed) golden brown sugar', '1 tablespoon mild-flavored (light) molasses', '1/2 teaspoon ground ginger', '1/4 teaspoon ground cinnamon', 'Pinch of ground cloves', '3 tablespoons minced crystallized ginger', '6 8-ounce yams (red-skinned sweet potatoes)', 'rinsed', 'patted dry']

Roasted Portobello and Prosciutto Lasagna

['3 tablespoons plus 2 teaspoons olive oil', '2 1/2 pounds (about 10) portobello mushrooms, stems trimmed', '1 cup chopped prosciutto (about 6 ounces)', '2/3 cup chopped shallots (about 2 large)', '1 teaspoon chopped fresh rosemary', '1 teaspoon chopped fresh thyme', '4 cups whole milk', '1 14-ounce can low-salt chicken broth', '1 bay leaf', '1/2 cup (1 stick) butter', '2/3 cup all purpose flour', '2 cups (about 8 ounces) shredded Gruyère cheese', '1/3 cup grated Parmesan cheese', '1/8 teaspoon ground nutmeg', '1 pound lasagna noodles', '1/2 cup grated Parmesan cheese', '2 tablespoons butter, cut into 1/2-inch pieces']

Preheat oven to 400°F. Brush rimmed baking sheet with 1 tablespoon olive oil. Toss mushrooms with 2 tablespoons olive oil in large bowl to coat. Arrange mushrooms, gill side up, in single layer on prepared baking sheet. Sprinkle with salt and pepper. Roast until tender, about 45 minutes. Cool. Cut mushrooms into 1/3-inch-thick slices. Meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat. Add prosciutto; sauté until browned, about 3 minutes. Add shallots, rosemary, and thyme. Cook until shallots are tender, stirring frequently, about 5 minutes. (Mushrooms and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill). Bring milk, broth, and bay leaf to simmer in heavy large saucepan over medium heat. Remove from heat. Let stand 10 minutes; discard bay leaf. Melt butter in heavy medium saucepan over medium-low heat. Whisk in flour; stir 2 minutes. Whisk in hot milk mixture; bring to boil, whisking frequently. Reduce heat to low; simmer 5 minutes, stirring frequently. Remove from heat; stir in Gruyère, Parmesan, and nutmeg. Season to taste with salt and pepper. Cook noodles in large pot of boiling salted water until almost tender but slightly undercooked (noodles will finish cooking in oven). Drain and rinse with cold water. Drain again; pat dry. Butter 13x9x2-inch glass baking dish. Spread 1 cup sauce over bottom of prepared dish. Arrange 1/3 of noodles over sauce, overlapping to fit. Spread about 1 2/3 cups sauce over noodles. Arrange 1/2 of mushrooms over sauce. Scatter 1/2 of prosciutto mixture over mushrooms. Arrange 1/2 of remaining noodles over mushrooms, overlapping to fit. Spread 1 2/3 cups sauce over noodles. Arrange remaining mushrooms over sauce, sprinkle with remaining prosciutto, and top with remaining noodles. Spread remaining sauce over noodles, sprinkle Parmesan cheese over, and dot with butter. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 350°F. Bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes (about 1 hour if refrigerated). Let stand 20 to 30 minutes before serving.

roasted-portobello-and-prosciutto-lasagna-230941

['3 tablespoons plus 2 teaspoons olive oil', '2 1/2 pounds (about 10) portobello mushrooms, stems trimmed', '1 cup chopped prosciutto (about 6 ounces)', '2/3 cup chopped shallots (about 2 large)', '1 teaspoon chopped fresh rosemary', '1 teaspoon chopped fresh thyme', '4 cups whole milk', '1 14-ounce can low-salt chicken broth', '1 bay leaf', '1/2 cup (1 stick) butter', '2/3 cup all purpose flour', '2 cups (about 8 ounces) shredded Gruyère cheese', '1/3 cup grated Parmesan cheese', '1/8 teaspoon ground nutmeg', '1 pound lasagna noodles', '1/2 cup grated Parmesan cheese', '2 tablespoons butter', 'cut into 1/2-inch pieces']

Open-Face Wild Mushroom and Fontina Sandwiches

['1 pound mixed fresh shiitake, chanterelle, and porcini mushrooms', '5 tablespoons olive oil', '1 teaspoon minced fresh rosemary', '2 medium shallots, minced', '1 teaspoon minced fresh thyme', '1/4 cup Marsala', '4 1/2- to 3/4-inch-thick center-cut slices country-style French bread', '6 ounces imported Italian Fontina cheese, coarsely grated', '2 tablespoons minced fresh parsley']

Stem shiitake mushrooms. Cut all mushrooms lengthwise into 1/2-inch-thick slices. Heat olive oil in large nonstick skillet over medium-high heat. Add rosemary and stir 10 seconds, then add mushrooms. Sprinkle with salt and pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add shallots and thyme; stir 2 minutes. Add Marsala and boil until evaporated, about 30 seconds. Remove from heat. Season with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.) Preheat broiler. Place bread slices on baking sheet; broil until lightly toasted, about 2 minutes per side. Divide cheese among bread slices, covering completely. Broil until cheese melts, about 2 minutes. Rewarm mushrooms over medium heat if necessary. Mix in parsley. Place toasts on plates. Spoon mushrooms over and serve.

open-face-wild-mushroom-and-fontina-sandwiches-230939

['1 pound mixed fresh shiitake, chanterelle, and porcini mushrooms', '5 tablespoons olive oil', '1 teaspoon minced fresh rosemary', '2 medium shallots, minced', '1 teaspoon minced fresh thyme', '1/4 cup Marsala', '4 1/2- to 3/4-inch-thick center-cut slices country-style French bread', '6 ounces imported Italian Fontina cheese, coarsely grated', '2 tablespoons minced fresh parsley']

Sauteed Chicken with Tomato-Saffron Vinaigrette on Frisée

['3 tablespoons white balsamic vinegar* or rice vinegar', '1 1/2 teaspoons hot paprika, divided', '1/8 teaspoon crumbled saffron', '4 tablespoons extra-virgin olive oil, divided', '1/2 cup minced shallots', '2 tablespoons chopped fresh thyme, divided', '1 1-pint basket cherry tomatoes, halved', '4 skinless boneless chicken breast halves', '1 head of frisée, torn apart']

Mix vinegar, 1/2 teaspoon paprika, and saffron in medium bowl. Mix in 3 tablespoons oil, shallots, and 1 tablespoon thyme. Stir in tomatoes. Season to taste with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle chicken breast halves with remaining 1 teaspoon paprika, 1 tablespoon thyme, and salt and pepper. Add to skillet; sauté until cooked through, turning often, about 12 minutes. Transfer chicken to work surface. Divide frisée among 4 plates. Slice chicken; fan atop frisée. Spoon vinaigrette over. *White balsamic vinegar can be found at some supermarkets and specialty foods stores.

sauteed-chicken-with-tomato-saffron-vinaigrette-on-frisee-230938

['3 tablespoons white balsamic vinegar* or rice vinegar', '1 1/2 teaspoons hot paprika, divided', '1/8 teaspoon crumbled saffron', '4 tablespoons extra-virgin olive oil, divided', '1/2 cup minced shallots', '2 tablespoons chopped fresh thyme, divided', '1 1-pint basket cherry tomatoes, halved', '4 skinless boneless chicken breast halves', '1 head of frisée', 'torn apart']

Pork Medallions with Mustard-Chive Sauce

['2 tablespoons (1/4 stick) butter, divided', '2 tablespoons olive oil, divided', '2 cups chopped leeks (white and pale green parts only; about 2 medium)', '1 cup low-salt chicken broth', '1/2 cup dry white wine', '2 garlic cloves, minced', '1/2 cup crème fraîche or sour cream', '3 tablespoons whole grain Dijon mustard', '2 1-pound pork tenderloins, each cut crosswise into 6 slices', '2 tablespoons chopped fresh chives', '1 tablespoon chopped fresh tarragon', '2 tablespoons chopped fresh parsley']

Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes. Stir in broth, wine, and garlic. Boil until mixture is reduced to 1 2/3 cups, about 4 minutes. Whisk in crème fraîche and mustard; set aside. (Sauce can be made 2 hours ahead. Let stand at room temperature.) Melt 1 tablespoon butter with 1 tablespoon oil in another large skillet over medium-high heat. Sprinkle pork with salt and pepper. Sauté until browned and cooked, about 5 minutes per side. Transfer pork to platter. Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper. Return pork to skillet. Cook over medium heat just until rewarmed, stirring frequently, about 1 minute. Transfer to platter, sprinkle with parsley, and serve.

pork-medallions-with-mustard-chive-sauce-230934

['2 tablespoons (1/4 stick) butter, divided', '2 tablespoons olive oil, divided', '2 cups chopped leeks (white and pale green parts only; about 2 medium)', '1 cup low-salt chicken broth', '1/2 cup dry white wine', '2 garlic cloves, minced', '1/2 cup crème fraîche or sour cream', '3 tablespoons whole grain Dijon mustard', '2 1-pound pork tenderloins, each cut crosswise into 6 slices', '2 tablespoons chopped fresh chives', '1 tablespoon chopped fresh tarragon', '2 tablespoons chopped fresh parsley']

Open-Face Ham, Cheddar, and Apple Butter Sandwiches

['3 ciabatta rolls, halved horizontally, or 6 1/2-inch-thick slices country-style bread', '2 tablespoons olive oil', '6 tablespoons apple butter', '4 tablespoons Dijon mustard', '1 1/4 pounds Black Forest ham, thinly sliced', '12 ounces extra-sharp white cheddar cheese, sliced', '1 bunch fresh chives, chopped']

Brush cut side of ciabatta rolls with oil. Place rolls, cut side up, on baking sheet. Broil until rolls begin to brown around edges, about 2 minutes. Spread apple butter and mustard on each roll half. Top with ham, then cheese. Broil until cheese melts and begins to brown in spots, about 2 minutes. Sprinkle with chives and serve.

open-face-ham-cheddar-and-apple-butter-sandwiches-230932

['3 ciabatta rolls, halved horizontally, or 6 1/2-inch-thick slices country-style bread', '2 tablespoons olive oil', '6 tablespoons apple butter', '4 tablespoons Dijon mustard', '1 1/4 pounds Black Forest ham, thinly sliced', '12 ounces extra-sharp white cheddar cheese, sliced', '1 bunch fresh chives', 'chopped']

Fig and Rosemary Pot Roast

['2 cups dry white wine', '1 8-ounce package dried Calimyrna figs, stemmed, halved lengthwise', '1 tablespoon olive oil', '1 6-rib blade-end or center-cut pork loin roast, chine bone removed, ribs cracked', '1 medium onion, chopped', '1 medium carrot, peeled, chopped', '1 tablespoon chopped fresh rosemary', '2 garlic cloves, chopped', '1 14-ounce can low-salt chicken broth', '1 tablespoon butter, room temperature', '1 tablespoon all purpose flour', '2 tablespoons Dijon mustard']

Preheat oven to 300°F. Bring wine and figs to boil in small saucepan. Remove from heat and let stand until figs soften, about 15 minutes. Drain figs, reserving wine and figs separately. Meanwhile, heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pot and cook until browned on all sides, about 8 minutes total. Transfer pork to platter. Add onion and carrot to same pot. Cover and reduce heat to medium-low. Cook until onion is golden brown, stirring occasionally, about 8 minutes. Stir in rosemary and garlic; sauté 1 minute. Add broth and reserved wine. Return pork to pot, meat side down. Bring to boil. Cover and transfer to oven. Bake until thermometer inserted into center of roast registers 150°F, adding figs during last 10 minutes of roasting, about 1 1/2 hours. Transfer pork to cutting board. Using slotted spoon, transfer figs to small bowl. Tent pork and figs with foil to keep warm. Spoon fat from surface of sauce. Bring sauce to boil. Stir butter and flour in medium bowl to blend. Whisk 1 cup sauce and mustard into butter mixture. Whisk mustard-butter mixture into sauce in pot. Boil sauce until thickened and slightly reduced, about 8 minutes. Season to taste with salt and pepper. Transfer pork to platter, surround with figs, and pour sauce over. Carve pork between rib bones.

fig-and-rosemary-pot-roast-230931

['2 cups dry white wine', '1 8-ounce package dried Calimyrna figs, stemmed, halved lengthwise', '1 tablespoon olive oil', '1 6-rib blade-end or center-cut pork loin roast, chine bone removed, ribs cracked', '1 medium onion, chopped', '1 medium carrot, peeled, chopped', '1 tablespoon chopped fresh rosemary', '2 garlic cloves, chopped', '1 14-ounce can low-salt chicken broth', '1 tablespoon butter, room temperature', '1 tablespoon all purpose flour', '2 tablespoons Dijon mustard']

Coffee-Braised Short Ribs with Ancho Chile

['2 tablespoons olive oil', '5 pounds 1-inch-thick flanken-style short ribs', '1 large onion, chopped', '1 large red bell pepper, chopped', '1 large jalapeño, seeded, finely chopped', '6 garlic cloves, chopped', '2 tablespoons dark brown sugar', '1 1/2 tablespoons ancho chile powder*', '2 teaspoons dried oregano', '1 1/4 teaspoons ground cumin', '2 cups strong freshly brewed coffee (not espresso or dark roast)', '1 14 1/2-ounce can diced tomatoes in juice', '1 tablespoon tomato paste', 'Chopped fresh cilantro']

Preheat oven to 300°F. Heat oil in heavy large pot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter. Add onion, red bell pepper, and jalapeño to drippings in pot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes. Stir in garlic and sauté uncovered 1 minute. Add brown sugar, ancho chile powder, oregano, and cumin; stir 15 seconds. Stir in coffee, tomatoes with juice, and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil. Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Rewarm, covered, over medium heat before continuing.) Transfer ribs to platter. Spoon sauce over and sprinkle with chopped cilantro. *Available in the spice section of most supermarkets and at Latin markets.

coffee-braised-short-ribs-with-ancho-chile-230930

['2 tablespoons olive oil', '5 pounds 1-inch-thick flanken-style short ribs', '1 large onion, chopped', '1 large red bell pepper, chopped', '1 large jalapeño, seeded, finely chopped', '6 garlic cloves, chopped', '2 tablespoons dark brown sugar', '1 1/2 tablespoons ancho chile powder*', '2 teaspoons dried oregano', '1 1/4 teaspoons ground cumin', '2 cups strong freshly brewed coffee (not espresso or dark roast)', '1 14 1/2-ounce can diced tomatoes in juice', '1 tablespoon tomato paste', 'Chopped fresh cilantro']

Seared Coriander Scallops with Bok Choy and Hoisin

['3/4 cup fresh orange juice', '2 tablespoons hoisin sauce*', '2 teaspoons minced peeled fresh ginger', '10 large sea scallops', '1 tablespoon coriander seeds, coarsely crushed', '2 teaspoons oriental sesame oil', '2 baby bok choy, each cut lengthwise into eighths', '2 tablespoons water']

Whisk orange juice, hoisin sauce, and ginger in small bowl. Pat scallops dry on paper towels. Sprinkle coriander seeds over top of scallops, pressing to adhere. Heat sesame oil in large nonstick skillet over high heat. Add scallops, coriander side down, and cook just until opaque in center, turning once, about 1 1/2 minutes per side. Transfer scallops to plate. Add bok choy and 2 tablespoons water to skillet; sauté until wilted, about 2 minutes. Using tongs, divide bok choy between 2 plates, then top with scallops. Add hoisin mixture to same skillet; boil until reduced to 1/3 cup, about 2 minutes. Drizzle sauce over scallops and bok choy. *Hoisin sauce, a thick mixture of ground soybeans, garlic, chiles, and spices, is used as a condiment and ingredient in Chinese cooking. It can be found in the Asian foods section of many supermarkets and at Asian markets.

seared-coriander-scallops-with-bok-choy-and-hoisin-230929

['3/4 cup fresh orange juice', '2 tablespoons hoisin sauce*', '2 teaspoons minced peeled fresh ginger', '10 large sea scallops', '1 tablespoon coriander seeds, coarsely crushed', '2 teaspoons oriental sesame oil', '2 baby bok choy, each cut lengthwise into eighths', '2 tablespoons water']

Raised Cappuccino Doughnuts with Espresso Cream Filling

['1/2 cup sugar', '2 teaspoons unsweetened cocoa powder', '2 teaspoons ground cinnamon', '1/2 cup sugar', '6 tablespoons all purpose flour', '2 tablespoons instant espresso powder', '2 cups whole milk', '5 large egg yolks', 'Pinch of salt', '2 tablespoons (1/4 stick) unsalted butter', '1 teaspoon vanilla extract', '2 1/4 teaspoons dry yeast (measured from 2 envelopes)', '1/4 teaspoon plus 1/4 cup sugar', '1 cup plus 2 tablespoons warm whole milk (105°F to 115°F)', '4 cups all purpose flour', '1 teaspoon ground cinnamon', '1/2 teaspoon salt', '10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled to lukewarm', '2 large eggs', 'Canola oil (for deep-frying)']

Blend sugar,cocoa powder, and cinnamon in small bowl. Whisk sugar, flour, and espresso powder in heavy medium saucepan to blend. Gradually add milk, whisking until smooth. Whisk in yolks and salt. Add butter. Cook over medium-high heat until pastry cream thickens and boils, whisking constantly, about 6 minutes. Whisk in vanilla. Transfer to small bowl. Press plastic wrap directly onto surface of filling. Chill until cold, at least 4 hours and up to 2 days. Combine yeast and 1/4 teaspoon sugar in large bowl of heavy-duty mixer. Pour warm milk over and stir to blend. Let stand until yeast dissolves and mixture bubbles, about 10 minutes. Meanwhile, whisk flour, cinnamon, salt, and 1/4 cup sugar in medium bowl to blend. Whisk butter and eggs in another medium bowl to blend. Butter large bowl. Using dough-hook attachment, beat butter-egg mixture into yeast mixture on medium-low speed until well blended, stopping occasionally to scrape down sides of bowl, about 4 minutes. Beat in flour mixture by 1/4 cupfuls, then beat dough until smooth and beginning to pull away from sides of bowl, about 5 minutes. Scrape dough from hook into bowl. Let dough rest 5 minutes. Scrape dough into buttered bowl (dough will be sticky). Turn dough to coat with butter. Cover bowl with plastic wrap and refrigerate dough overnight. Sprinkle 2 baking sheets lightly with flour. Gently press dough to deflate. Roll out chilled dough on lightly floured surface to 1/3-inch thickness. Using 2 3/4- to 3-inch-diameter round cutter, cut out dough rounds. Transfer rounds to floured sheets, spacing 2 inches apart. Gather dough scraps. Roll out to 1/3-inch thickness; cut out more rounds. Repeat until all dough is used. Cover dough rounds on sheets with towels. Let rise in draft-free area until doubled in volume, about 1 hour. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 360°F to 370°F. Fry 3 dough rounds at a time until golden brown, adjusting heat to maintain temperature, about 1 1/2 minutes per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Dip both sides of warm doughnuts into topping. Transfer to rack and cool completely. Spoon filling into pastry bag fitted with 1/4-inch plain round tip. Push blade of small sharp knife into side of 1 doughnut about 3/4 of the way to opposite side; remove knife. Insert tip of pastry bag into slit and press in filling until center of doughnut bulges. Return doughnut to rack. Repeat with remaining doughnuts. (Doughnuts can be filled up to 2 hours before serving.Let stand at room temperature.)

raised-cappuccino-doughnuts-with-espresso-cream-filling-230927

['1/2 cup sugar', '2 teaspoons unsweetened cocoa powder', '2 teaspoons ground cinnamon', '1/2 cup sugar', '6 tablespoons all purpose flour', '2 tablespoons instant espresso powder', '2 cups whole milk', '5 large egg yolks', 'Pinch of salt', '2 tablespoons (1/4 stick) unsalted butter', '1 teaspoon vanilla extract', '2 1/4 teaspoons dry yeast (measured from 2 envelopes)', '1/4 teaspoon plus 1/4 cup sugar', '1 cup plus 2 tablespoons warm whole milk (105°F to 115°F)', '4 cups all purpose flour', '1 teaspoon ground cinnamon', '1/2 teaspoon salt', '10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled to lukewarm', '2 large eggs', 'Canola oil (for deep-frying)']

Pumpkin Doughnuts with Powdered Sugar Glaze and Spiced Sugar Doughnut Holes

['1 cup sugar', '4 teaspoons ground cinnamon', '2 teaspoons ground nutmeg', '3 1/2 cups all purpose flour', '4 teaspoons baking powder', '1 teaspoon salt', '1 teaspoon ground cinnamon', '1/2 teaspoon ground ginger', '1/2 teaspoon baking soda', '1/4 teaspoon ground nutmeg', '1/8 teaspoon ground cloves', '1 cup sugar', '3 tablespoons unsalted butter, room temperature', '1 large egg', '2 large egg yolks', '1 teaspoon vanilla extract', '1/2 cup plus 1 tablespoon buttermilk', '1 cup canned pure pumpkin', 'Canola oil (for deep-frying)', '2 cups powdered sugar', 'Whipping cream']

Whisk all ingredients in medium bowl to blend. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours. Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used. Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely. Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

pumpkin-doughnuts-with-powdered-sugar-glaze-and-spiced-sugar-doughnut-holes-230926

['1 cup sugar', '4 teaspoons ground cinnamon', '2 teaspoons ground nutmeg', '3 1/2 cups all purpose flour', '4 teaspoons baking powder', '1 teaspoon salt', '1 teaspoon ground cinnamon', '1/2 teaspoon ground ginger', '1/2 teaspoon baking soda', '1/4 teaspoon ground nutmeg', '1/8 teaspoon ground cloves', '1 cup sugar', '3 tablespoons unsalted butter, room temperature', '1 large egg', '2 large egg yolks', '1 teaspoon vanilla extract', '1/2 cup plus 1 tablespoon buttermilk', '1 cup canned pure pumpkin', 'Canola oil (for deep-frying)', '2 cups powdered sugar', 'Whipping cream']

Maple-Glazed Sour Cream Doughnuts with Sugared-Walnut Streusel

['1 large egg white', '1/4 cup sugar', '1 teaspoon ground cinnamon', '1 1/2 cups chopped walnuts (about 6 ounces)', '3 1/2 cups all purpose flour', '1 tablespoon baking powder', '1 teaspoon ground cinnamon', '1 teaspoon salt', '1/2 teaspoon baking soda', '1 cup sugar', '2 large eggs', '2 teaspoons (packed) finely grated orange peel', '1/2 teaspoon vanilla extract', '1/3 cup melted unsalted butter, cooled briefly', '1 cup sour cream', '2 cups powdered sugar', '1/4 teaspoon maple extract', '5 tablespoons (about) heavy whipping cream', 'Canola oil (for deep-frying)']

Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Whisk egg white in bowl until frothy, about 1 minute. Whisk in sugar and cinnamon. Fold in nuts. Spread mixture on prepared sheet. Bake until beginning to dry, about 12 minutes. Using metal spatula, stir to break up nuts. Continue to bake until nuts and coating are dry and golden brown, about 10 minutes; cool on sheet. Transfer streusel to work surface. Chop nuts into small (rice-size) bits. Transfer to shallow bowl. Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes. Beat in orange peel and vanilla. Gradually beat in butter; beat in sour cream in 2 additions. Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover; set aside 1 hour. Combine powdered sugar and maple extract in medium bowl. Add 4 tablespoons cream; whisk until smooth. Whisk in additional cream, 1 teaspoon at a time, to form medium-thick glaze. Cover and let stand up to 3 hours. Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in 2 more batches. Gather all dough scraps. Press out dough; cut out more dough rounds until all dough is used. Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning once, about 2 minutes. Using slotted spoon, transfer to paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool doughnuts and doughnut holes completely. Working with 1 doughnut at a time, spread glaze over 1 side, then dip glazed side into streusel. Arrange doughnuts, streusel side up, on rack. Let glaze set at least 30 minutes. Coat doughnut holes with same glaze and dip into streusel.

maple-glazed-sour-cream-doughnuts-with-sugared-walnut-streusel-230925

['1 large egg white', '1/4 cup sugar', '1 teaspoon ground cinnamon', '1 1/2 cups chopped walnuts (about 6 ounces)', '3 1/2 cups all purpose flour', '1 tablespoon baking powder', '1 teaspoon ground cinnamon', '1 teaspoon salt', '1/2 teaspoon baking soda', '1 cup sugar', '2 large eggs', '2 teaspoons (packed) finely grated orange peel', '1/2 teaspoon vanilla extract', '1/3 cup melted unsalted butter, cooled briefly', '1 cup sour cream', '2 cups powdered sugar', '1/4 teaspoon maple extract', '5 tablespoons (about) heavy whipping cream', 'Canola oil (for deep-frying)']

Buttermilk Pancakes with Maple Syrup Apples

['2 tablespoons (1/4 stick) unsalted butter', '3 large Golden Delicious apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch-thick slices', '1 tablespoon plus 1/2 cup pure maple syrup', '1/2 teaspoon ground cinnamon', '1 cup all purpose flour', '2 tablespoons yellow cornmeal', '2 tablespoons (packed) golden brown sugar', '1 teaspoon baking powder', '1 teaspoon baking soda', '1/2 teaspoon salt', '1 cup buttermilk', '1 cup plain whole-milk yogurt', '1 large egg', '1 1/2 tablespoons unsalted butter, melted', 'Additional unsalted butter', 'Additional pure maple syrup']

Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon. Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter. Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed. Spoon apples over pancakes. Serve, passing additional maple syrup.

buttermilk-pancakes-with-maple-syrup-apples-230924

['2 tablespoons (1/4 stick) unsalted butter', '3 large Golden Delicious apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch-thick slices', '1 tablespoon plus 1/2 cup pure maple syrup', '1/2 teaspoon ground cinnamon', '1 cup all purpose flour', '2 tablespoons yellow cornmeal', '2 tablespoons (packed) golden brown sugar', '1 teaspoon baking powder', '1 teaspoon baking soda', '1/2 teaspoon salt', '1 cup buttermilk', '1 cup plain whole-milk yogurt', '1 large egg', '1 1/2 tablespoons unsalted butter, melted', 'Additional unsalted butter', 'Additional pure maple syrup']

Spicy Asian Noodle and Chicken Salad

['1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)', '1/4 cup soy sauce', '2 tablespoons unseasoned rice vinegar', '2 tablespoons chili-garlic sauce', '1 tablespoon (packed) golden brown sugar', '1 tablespoon minced peeled fresh ginger', '3 tablespoons (or more) low-salt chicken broth', '3/4 pound linguine or dried chow mein udon noodles', '4 cups thinly sliced cooked chicken, cut into strips', '2 large carrots, coarsely grated (about 1 1/4 cups)', '6 green onions, chopped', '1 red bell pepper, cut into matchstick-size strips', '1/2 cup fresh cilantro leaves']

Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.

spicy-asian-noodle-and-chicken-salad-230922

['1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)', '1/4 cup soy sauce', '2 tablespoons unseasoned rice vinegar', '2 tablespoons chili-garlic sauce', '1 tablespoon (packed) golden brown sugar', '1 tablespoon minced peeled fresh ginger', '3 tablespoons (or more) low-salt chicken broth', '3/4 pound linguine or dried chow mein udon noodles', '4 cups thinly sliced cooked chicken, cut into strips', '2 large carrots, coarsely grated (about 1 1/4 cups)', '6 green onions, chopped', '1 red bell pepper, cut into matchstick-size strips', '1/2 cup fresh cilantro leaves']

Pear, Pancetta, and Walnut Salad

['3/4 teaspoon whole coriander seeds', '1 tablespoon fresh lemon juice', '1/2 small shallot, minced', '3 tablespoons extra-virgin olive oil', '1 1/2 ounces thinly sliced pancetta, chopped', '1 large head of butter lettuce, torn into bite-size pieces (about 8 cups)', '1 large red Anjou pear, unpeeled, quartered, cored, sliced', '1/4 cup coarsely chopped toasted walnuts']

Toast coriander seeds in small skillet over medium heat until aromatic, about 2 minutes. Transfer to mortar and grind coarsely with pestle. Transfer to small bowl. Mix in lemon juice and shallot. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Heat heavy medium skillet over medium-high heat. Add pancetta and sauté until crisp, about 4 minutes. Transfer to paper-towel-lined plate. Place lettuce in large bowl. (Dressing, pancetta, and lettuce can be prepared 2 hours ahead. Let dressing and pancetta stand at room temperature. Cover lettuce with damp kitchen towel and refrigerate.) Toss lettuce with dressing. Top with pear slices, then walnuts and pancetta.

pear-pancetta-and-walnut-salad-230921

['3/4 teaspoon whole coriander seeds', '1 tablespoon fresh lemon juice', '1/2 small shallot, minced', '3 tablespoons extra-virgin olive oil', '1 1/2 ounces thinly sliced pancetta, chopped', '1 large head of butter lettuce, torn into bite-size pieces (about 8 cups)', '1 large red Anjou pear, unpeeled, quartered, cored, sliced', '1/4 cup coarsely chopped toasted walnuts']

Jerusalem Artichoke and Arugula Salad with Parmesan

['2 tablespoons orange juice', '1 tablespoon plus 1 teaspoon red wine vinegar', '1 teaspoon Dijon mustard', '5 tablespoons extra-virgin olive oil', '1 pound Jerusalem artichokes, trimmed, peeled, thinly sliced', '1 5-ounce bag arugula', '2 ounces Parmesan cheese, shaved']

Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.

jerusalem-artichoke-and-arugula-salad-with-parmesan-230920

['2 tablespoons orange juice', '1 tablespoon plus 1 teaspoon red wine vinegar', '1 teaspoon Dijon mustard', '5 tablespoons extra-virgin olive oil', '1 pound Jerusalem artichokes, trimmed, peeled, thinly sliced', '1 5-ounce bag arugula', '2 ounces Parmesan cheese', 'shaved']