Datasets:

Hieu-Pham

/

kaggle_food_recipes

like 2

Crimson Coleslaw

['5 tablespoons olive oil, divided', '3 tablespoons cherry balsamic vinegar* or regular balsamic vinegar', '2 tablespoons prepared white horseradish', '1 cup (packed) coarsely grated peeled raw fresh beets (2 medium)', '1 cup paper-thin slices red onion', '8 cups very thinly sliced red cabbage (about 1 1/4 pounds)']

Whisk 4 tablespoons oil, vinegar, and horseradish in large bowl to blend. Add beets and onion; toss to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add cabbage and toss until wilted and just crisp-tender, about 3 minutes. Stir into beet mixture. Season to taste with salt and pepper. Let stand 10 minutes before serving, stirring occasionally. This vinegar can be found at specialty foods stores. Regular balsamic can be substituted.

crimson-coleslaw-230918

['5 tablespoons olive oil, divided', '3 tablespoons cherry balsamic vinegar* or regular balsamic vinegar', '2 tablespoons prepared white horseradish', '1 cup (packed) coarsely grated peeled raw fresh beets (2 medium)', '1 cup paper-thin slices red onion', '8 cups very thinly sliced red cabbage (about 1 1/4 pounds)']

Onion Soup with Apple Cider

['4 tablespoons unsalted butter', '3 tablespoons olive oil', '6 large onions (about 3 1/2 pounds), halved, thinly sliced', '3 cups low-salt chicken broth', '2 1/2 cups bottled apple cider', '12 large thyme sprigs', 'Chopped fresh thyme']

Melt butter with oil in large pot over medium-high heat. Add onions; sauté until soft and dark brown, about 20 minutes. Add chicken broth, cider, and thyme sprigs. Bring to boil. Reduce heat; season with salt and pepper. Simmer soup, uncovered, 25 minutes. Discard thyme sprigs. (Soup can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.) Divide among 6 soup bowls, garnish with chopped thyme, and serve.

onion-soup-with-apple-cider-230915

['4 tablespoons unsalted butter', '3 tablespoons olive oil', '6 large onions (about 3 1/2 pounds), halved, thinly sliced', '3 cups low-salt chicken broth', '2 1/2 cups bottled apple cider', '12 large thyme sprigs', 'Chopped fresh thyme']

Cod Chowder with Saffron and Fingerling Potatoes

['4 thick-cut slices bacon (about 1/4 pound), cut into 2-inch pieces', '1 1/2 cups chopped leeks (white and pale green parts only; about 2 leeks)', '3 8-ounce bottles clam juice', '1 pound fingerling or baby Dutch yellow potatoes, cut crosswise into 1/4-inch-thick rounds', '1/2 cup water', '1 teaspoon chopped fresh thyme', '1/2 teaspoon crumbled saffron threads', '1/2 cup whipping cream', '6 5-ounce cod fillets']

Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper. Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes. Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.

cod-chowder-with-saffron-and-fingerling-potatoes-230912

['4 thick-cut slices bacon (about 1/4 pound), cut into 2-inch pieces', '1 1/2 cups chopped leeks (white and pale green parts only; about 2 leeks)', '3 8-ounce bottles clam juice', '1 pound fingerling or baby Dutch yellow potatoes, cut crosswise into 1/4-inch-thick rounds', '1/2 cup water', '1 teaspoon chopped fresh thyme', '1/2 teaspoon crumbled saffron threads', '1/2 cup whipping cream', '6 5-ounce cod fillets']

Butterscotch Drop Scones

['2 cups all purpose flour', '1/3 cup (packed) golden brown sugar', '1 tablespoon baking powder', '3/4 teaspoon salt', '1/2 cup (1 stick) chilled unsalted butter, diced', '1 cup butterscotch chips (about 6 ounces)', '1/2 cup (or more) chilled whipping cream', '1 large egg']

Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.

butterscotch-drop-scones-230911

['2 cups all purpose flour', '1/3 cup (packed) golden brown sugar', '1 tablespoon baking powder', '3/4 teaspoon salt', '1/2 cup (1 stick) chilled unsalted butter, diced', '1 cup butterscotch chips (about 6 ounces)', '1/2 cup (or more) chilled whipping cream', '1 large egg']

Roasted Bosc Pears with Pomegranate Glaze

['3/4 cup dry red wine, such as Syrah or Zinfandel', '3/4 cup pomegranate juice', '1/2 cup sugar', '1 cinnamon stick', '2 teaspoons grated orange peel', '6 Bosc pears with stems, peeled', 'Vanilla ice cream', 'Purchased biscotti']

Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes. Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. (Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.) Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.

roasted-bosc-pears-with-pomegranate-glaze-230908

['3/4 cup dry red wine, such as Syrah or Zinfandel', '3/4 cup pomegranate juice', '1/2 cup sugar', '1 cinnamon stick', '2 teaspoons grated orange peel', '6 Bosc pears with stems, peeled', 'Vanilla ice cream', 'Purchased biscotti']

Mai Tai

['1 oz (2 tablespoons) dark rum', '1 oz (2 tablespoons) amber rum', '2 tablespoons fresh orange juice', '1/2 oz (1 tablespoon) Cointreau or triple sec', '1 tablespoon fresh lime juice', '1 teaspoon orgeat syrup* or 1 drop pure almond extract', '1 teaspoon superfine granulated sugar', 'Dash of grenadine', 'Garnish: an orange slice']

Shake all ingredients in a cocktail shaker with 1 cup ice cubes, then strain into a glass filled with ice cubes. *Available at Fortunes Coffee Roastery Inc. (888-327-5282).

mai-tai-230577

['1 oz (2 tablespoons) dark rum', '1 oz (2 tablespoons) amber rum', '2 tablespoons fresh orange juice', '1/2 oz (1 tablespoon) Cointreau or triple sec', '1 tablespoon fresh lime juice', '1 teaspoon orgeat syrup* or 1 drop pure almond extract', '1 teaspoon superfine granulated sugar', 'Dash of grenadine', 'Garnish: an orange slice']

Feta, Cucumber and Spinach Pita Sandwiches

['1 cup plain nonfat yogurt', '1 garlic clove, minced', '1/4 teaspoon cayenne pepper', '1 cup coarsely chopped English hothouse cucumber', '1/4 cup chopped drained oil-packed sun-dried tomatoes', '2 tablespoons chopped green onion', '2 tablespoons chopped fresh mint', '1 tablespoon red wine vinegar', '1 teaspoon olive oil', '1 6-ounce package baby spinach', '2/3 cup crumbled feta cheese (about 3 ounces)', '4 pita breads, cut crosswise in half']

Mix yogurt, garlic and cayenne in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in large bowl. Stir in spinach and feta cheese. Season to taste with salt and pepper. Let stand while preparing pita bread. Preheat oven to 350°F. Wrap pita breads in foil. Place in oven until heated through, about 10 minutes. Fill pita halves with cucumber mixture. Spoon some of yogurt dressing into each pita half. Serve, passing remaining yogurt dressing separately.

feta-cucumber-and-spinach-pita-sandwiches-102994

['1 cup plain nonfat yogurt', '1 garlic clove, minced', '1/4 teaspoon cayenne pepper', '1 cup coarsely chopped English hothouse cucumber', '1/4 cup chopped drained oil-packed sun-dried tomatoes', '2 tablespoons chopped green onion', '2 tablespoons chopped fresh mint', '1 tablespoon red wine vinegar', '1 teaspoon olive oil', '1 6-ounce package baby spinach', '2/3 cup crumbled feta cheese (about 3 ounces)', '4 pita breads', 'cut crosswise in half']

Fish House Punch

['1 cup sugar', '3 1/2 cups water', '1 1/2 cups fresh lemon juice (6 to 8 lemons), strained', '1 (750-ml) bottle Jamaican amber rum', '12 oz Cognac (1 1/2 cups)', '2 oz peach brandy (1/4 cup)', 'Garnish: lemon slices', 'a 1/2-gallon cardboard juice or milk carton, top (spout) end cut off']

To make ice block, fill carton with water and freeze until solid, about 8 hours (see cooks' note, below). Stir together sugar and 31/2 cups water in a large bowl or pot until sugar is dissolved. Add lemon juice, rum, Cognac, and brandy and chill, covered, at least 3 hours. Put ice block in a punch bowl and pour punch over it.

fish-house-punch-230583

['1 cup sugar', '3 1/2 cups water', '1 1/2 cups fresh lemon juice (6 to 8 lemons), strained', '1 (750-ml) bottle Jamaican amber rum', '12 oz Cognac (1 1/2 cups)', '2 oz peach brandy (1/4 cup)', 'Garnish: lemon slices', 'a 1/2-gallon cardboard juice or milk carton', 'top (spout) end cut off']

Moscow Mule

['1 1/2 oz vodka', '1 tablespoon fresh lime juice', '2/3 cup ginger beer, chilled', 'Garnish: a lime slice']

Fill a 12-ounce glass three-fourths full with ice cubes. Add vodka, lime juice, and ginger beer and gently stir.

moscow-mule-230580

['1 1/2 oz vodka', '1 tablespoon fresh lime juice', '2/3 cup ginger beer, chilled', 'Garnish: a lime slice']

Irish Coffee

['1/4 cup chilled heavy cream', '2 teaspoons sugar', '1 1/2 oz (3 tablespoons) Irish whiskey', '3/4 cup hot strong coffee']

Whip heavy cream with sugar until it just holds stiff peaks. Pour Irish whiskey into a mug or Irish coffee glass and add enough of the coffee to fill it three-fourths full. Spoon whipped cream on top.

irish-coffee-230546

['1/4 cup chilled heavy cream', '2 teaspoons sugar', '1 1/2 oz (3 tablespoons) Irish whiskey', '3/4 cup hot strong coffee']

Basil Ice Cream

['2 cups whole milk', '3 tablespoons chopped fresh basil', '1/2 cup sugar', '4 large egg yolks', '1/2 cup well-chilled heavy cream', 'an instant-read thermometer; an ice cream maker']

Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute. Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes. Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.

basil-ice-cream-230779

['2 cups whole milk', '3 tablespoons chopped fresh basil', '1/2 cup sugar', '4 large egg yolks', '1/2 cup well-chilled heavy cream', 'an instant-read thermometer; an ice cream maker']

Spaghetti with Garlic

['About 1 1/2 large heads garlic, separated into cloves (about 30)', '5 1/2 tablespoons extra-virgin olive oil', '1/4 teaspoon dried hot red pepper flakes', '1 lb spaghetti', '1 1/2 teaspoons finely grated fresh lemon zest', '1/4 teaspoon salt', '1/2 cup finely chopped fresh flat-leaf parsley', 'Accompaniment: finely grated Parmigiano-Reggiano']

Peel garlic without crushing cloves and thinly slice lengthwise as evenly as possible (you should have about 1 cup; peel and slice more if necessary). Cook garlic in 4 tablespoons (1/4 cup) oil in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until just golden, 7 to 10 minutes. Transfer garlic with a slotted spoon to a bowl. (Garlic will crisp as it cools.) Add hot pepper flakes to skillet and cook, stirring, 1 minute, then remove skillet from heat. Meanwhile, cook spaghetti in a 6- to 8-quart pot of boiling until al dente. Reserve 1 cup cooking water, then drain spaghetti in a colander. Stir zest and salt into oil in skillet, then add spaghetti, parsley, and 1/2 cup reserved cooking water. Toss over moderately high heat until combined well, 30 seconds to 1 minute, adding enough reserved cooking water to keep spaghetti moist. Add half of garlic and toss. Remove from heat and toss pasta with remaining 1 1/2 tablespoons oil and salt and pepper to taste. Transfer to a serving bowl and sprinkle with remaining garlic.

spaghetti-with-garlic-230465

['About 1 1/2 large heads garlic, separated into cloves (about 30)', '5 1/2 tablespoons extra-virgin olive oil', '1/4 teaspoon dried hot red pepper flakes', '1 lb spaghetti', '1 1/2 teaspoons finely grated fresh lemon zest', '1/4 teaspoon salt', '1/2 cup finely chopped fresh flat-leaf parsley', 'Accompaniment: finely grated Parmigiano-Reggiano']

Steamed Chicken with Black Mushrooms and Bok Choy

['12 dried shiitake mushrooms* (1 to 1 1/4 oz)', '2 cups boiling-hot water', '2 1/2 lb skinless chicken thighs (bone-in)', '1/4 cup soy sauce', '2 tablespoons Chinese rice wine or medium-dry Sherry', '2 tablespoons cornstarch', '1 teaspoon Asian sesame oil', '1/2 teaspoon salt', '3 scallions, cut into 1-inch pieces', '1 tablespoon minced peeled fresh ginger', '1 1/2 lb baby bok choy (6 to 8), trimmed, halved lengthwise, and washed well', 'Accompaniment: steamed rice', 'Garnish: thinly sliced scallion', 'a heavy cleaver; a 13- to 14-inch wok with a lid and a 9-inch round metal cooling rack or a deep 12-inch skillet fitted with a 12-inch steamer insert; a 9- to 9 1/2-inch (6-cup) deep-dish pie plate']

Soak shiitakes in boiling-hot water in a bowl until softened, about 30 minutes. Cut out and discard stems, then squeeze excess liquid from caps and discard soaking liquid. Hack each chicken thigh crosswise through bone into thirds with cleaver. Stir together soy sauce, rice wine, cornstarch, sesame oil, and salt in a large bowl until smooth, then add chicken, mushroom caps, scallions, and ginger and toss well to coat. Marinate at room temperature, stirring occasionally, 30 minutes. Put rack into wok and add enough water to reach just below it. (If using a steamer insert, use approximately 4 inches of water.) Cover wok (or skillet) and bring water to a boil. Transfer chicken mixture to pie plate and put in wok (or skillet), then steam, covered, stirring once, until chicken is just cooked through, about 25 minutes. While chicken is steaming, cook bok choy, uncovered, in a 4- to 6-quart pot of (unsalted) boiling water until just tender, 7 to 9 minutes, then drain in a colander. Carefully remove pie plate from wok. Arrange bok choy around edge of a large deep platter and spoon chicken and sauce in center. *Available at Asian markets, many supermarkets, and Uwajimaya (800-889-1928).

steamed-chicken-with-black-mushrooms-and-bok-choy-230450

['12 dried shiitake mushrooms* (1 to 1 1/4 oz)', '2 cups boiling-hot water', '2 1/2 lb skinless chicken thighs (bone-in)', '1/4 cup soy sauce', '2 tablespoons Chinese rice wine or medium-dry Sherry', '2 tablespoons cornstarch', '1 teaspoon Asian sesame oil', '1/2 teaspoon salt', '3 scallions, cut into 1-inch pieces', '1 tablespoon minced peeled fresh ginger', '1 1/2 lb baby bok choy (6 to 8), trimmed, halved lengthwise, and washed well', 'Accompaniment: steamed rice', 'Garnish: thinly sliced scallion', 'a heavy cleaver; a 13- to 14-inch wok with a lid and a 9-inch round metal cooling rack or a deep 12-inch skillet fitted with a 12-inch steamer insert; a 9- to 9 1/2-inch (6-cup) deep-dish pie plate']

Croatian Moussaka

['2 lb tomatoes', '4 lb large boiling potatoes', '3 cups vegetable oil', '2 tablespoons unsalted butter', '1 large onion, chopped', '5 garlic cloves, finely chopped', '2 lb ground chuck', '1 teaspoon salt', '1/2 teaspoon black pepper', '1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)', '1/2 cup fine dry bread crumbs', '2 tablespoons unsalted butter, melted and cooled', '6 large eggs', '1 cup whole milk', '1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)', '1/2 cup fine dry bread crumbs', 'a deep-fat thermometer']

Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 6- to 8-quart pot of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool. Peel off skin with paring knife, beginning from scored end, and discard. Finely chop tomatoes. Peel potatoes and cut into slices slightly less than 1/4 inch thick. Heat oil in a 4- to 5-quart pot over moderately high heat until it registers 370°F on thermometer. Fry potatoes in 6 batches, turning over occasionally, until golden, about 6 minutes per batch, transferring with slotted spoon to paper towels to drain. (Return oil to 370°F between batches.) Heat butter in a wide 6- to 8-quart heavy pot over moderately high heat until foam subsides, then add onion and garlic and sauté, stirring occasionally, until golden, about 8 minutes. Add beef and sauté, stirring occasionally and breaking up large lumps with a wooden spoon, until meat is no longer pink, about 6 minutes. Add tomatoes, salt, and pepper and cook, stirring occasionally, until almost all of liquid is evaporated, 15 to 20 minutes. Remove from heat and stir in cheese and bread crumbs until just combined. Arrange one third of potatoes, overlapping slightly, in a buttered 13- by 9-inch glass baking dish, then spread with half of beef mixture. Repeat layering with potatoes and beef, ending with a third layer of potatoes. Put oven rack in middle position and preheat oven to 375°F. Whisk together butter, eggs, milk, cheese, and bread crumbs until just combined, then pour evenly over potatoes. Bake until golden brown and bubbling around edges, 35 to 40 minutes. Cool slightly before serving.

croatian-moussaka-230458

['2 lb tomatoes', '4 lb large boiling potatoes', '3 cups vegetable oil', '2 tablespoons unsalted butter', '1 large onion, chopped', '5 garlic cloves, finely chopped', '2 lb ground chuck', '1 teaspoon salt', '1/2 teaspoon black pepper', '1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)', '1/2 cup fine dry bread crumbs', '2 tablespoons unsalted butter, melted and cooled', '6 large eggs', '1 cup whole milk', '1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)', '1/2 cup fine dry bread crumbs', 'a deep-fat thermometer']

Fried Neopolitan Pizzas

['1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)', '1/2 cup warm water (105-115°F)', '1 teaspoon salt', '1 1/2 cups unbleached all-purpose flour, plus additional for kneading and dusting', 'About 5 cups olive oil', '1/4 cup olive oil', '5 garlic cloves, 2 crushed and 3 minced', '2 lb plum tomatoes, halved, seeded, and finely chopped', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '6 oz fresh mozzarella (not unsalted), cut into 1/4-inch dice', '1 oz finely grated Parmigiano-Reggiano (1/2 cup)', '2 tablespoons chopped fresh basil or loosely packed small whole basil leaves', 'a deep-fat thermometer']

Stir together yeast and water in a measuring cup and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir together salt and 1 cup flour in a large bowl, then add yeast mixture and 1 tablespoon olive oil and stir until smooth. Stir in just enough remaining flour (1/4 to 1/2 cup) for dough to come away from side of bowl. Turn out dough onto a lightly floured surface and knead, sprinkling with just enough flour to keep dough from sticking, until smooth, soft, and elastic, 8 to 10 minutes. Dust dough all over with flour and put in a bowl. Cover bowl with a kitchen towel or plastic wrap and let dough rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours. Heat oil (1/4 cup) in a 12-inch heavy skillet over moderately low heat until hot, then cook crushed garlic, stirring, until pale golden, about 1 minute. Add tomatoes and increase heat to moderately high, then cook, stirring occasionally, until sauce is thickened, 12 to 15 minutes. Stir in salt and pepper and transfer to a bowl. Discard crushed garlic if desired. Put cheeses, basil, and minced garlic in separate bowls and keep, covered, at room temperature until ready to use. Heat 1 inch oil in a deep 12- to 13-inch heavy skillet over moderate heat until it registers 350°F on thermometer. While oil heats, divide dough into 8 portions and stretch each portion with floured hands, pressing on work surface, to form 4-inch rounds (don't worry if they are irregularly shaped). Fry rounds 2 at a time, turning over once with tongs, until golden, 2 to 3 minutes per batch, and transfer to a paper-towel-lined platter to drain. (Return oil to 350°F between batches.) Spread each fried dough round with some sauce and sprinkle with toppings. Pizza should be eaten immediately, folded in half.

fried-neopolitan-pizzas-230459

['1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)', '1/2 cup warm water (105-115°F)', '1 teaspoon salt', '1 1/2 cups unbleached all-purpose flour, plus additional for kneading and dusting', 'About 5 cups olive oil', '1/4 cup olive oil', '5 garlic cloves, 2 crushed and 3 minced', '2 lb plum tomatoes, halved, seeded, and finely chopped', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '6 oz fresh mozzarella (not unsalted), cut into 1/4-inch dice', '1 oz finely grated Parmigiano-Reggiano (1/2 cup)', '2 tablespoons chopped fresh basil or loosely packed small whole basil leaves', 'a deep-fat thermometer']

Miso Stew

['2 tablespoons arame*', '4 1/2 cups water (preferably filtered)', '1/3 cup quinoa** (1 3/4 oz)', '1 (1-inch) piece kombu* (kelp)', '1/2 medium onion, cut into 3/4-inch pieces', '2 teaspoons extra-virgin olive oil', '2 garlic cloves, thinly sliced', '1/2 lb firm tofu, cut crosswise into 6 slices and each slice quartered', '1/2 carrot, halved lengthwise, then cut crosswise into 1/4-inch-thick slices', '5 fresh shiitake mushrooms, stems discarded and caps thinly sliced', '2 to 3 tablespoons white miso*** (also called shiro miso; not sweet, preferably white rice and soy miso)', '1 cup very thinly sliced bok choy or Napa cabbage', '1 teaspoon tamari**** (wheat-free sauce from refined soy), or to taste', '1 scallion, thinly sliced', '1/2 teaspoon dulse flakes*****']

Soak arame in 1 cup filtered water in a small bowl and set aside. Wash quinoa in 3 changes of cold water in a bowl, draining quinoa in a sieve each time, then put quinoa in a 2- to 3-quart saucepan with kombu and 1 cup filtered water. Simmer, uncovered, until quinoa is just tender, about 20 minutes. Drain in a sieve. About 10 minutes before quinoa is done, cook onion in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring frequently, until it begins to brown, about 5 minutes, then add garlic and cook, stirring, 30 seconds. Add tofu, carrot, shiitakes, and remaining 2 1/2 cups filtered water and simmer, covered, until carrot is just tender, about 5 minutes. Remove kombu from quinoa and discard. Stir quinoa into stew, then remove from heat. Put miso in a small bowl and add 1/4 cup stew liquid, whisking until miso is incorporated, then stir mixture into stew. Drain and rinse arame and add to stew along with bok choy and tamari, stirring to combine. Divide stew between 2 bowls and sprinkle with scallion and dulse flakes. *Available at Asian markets, natural foods stores, and edenfoods.com. **Available at specialty foods shops, natural foods stores, and ethnicgrocer.com. ***Available at Asian markets, natural foods stores, and Uwajimaya ( 800-889-1928). ****Available at natural foods stores. *****Available at Asian markets, natural foods stores, and seaveg.com.

miso-stew-230466

['2 tablespoons arame*', '4 1/2 cups water (preferably filtered)', '1/3 cup quinoa** (1 3/4 oz)', '1 (1-inch) piece kombu* (kelp)', '1/2 medium onion, cut into 3/4-inch pieces', '2 teaspoons extra-virgin olive oil', '2 garlic cloves, thinly sliced', '1/2 lb firm tofu, cut crosswise into 6 slices and each slice quartered', '1/2 carrot, halved lengthwise, then cut crosswise into 1/4-inch-thick slices', '5 fresh shiitake mushrooms, stems discarded and caps thinly sliced', '2 to 3 tablespoons white miso*** (also called shiro miso; not sweet, preferably white rice and soy miso)', '1 cup very thinly sliced bok choy or Napa cabbage', '1 teaspoon tamari**** (wheat-free sauce from refined soy), or to taste', '1 scallion, thinly sliced', '1/2 teaspoon dulse flakes*****']

Salami Crisps

['24 paper-thin slices (4-inch rounds) Genoa salami (1/4 lb)', 'parchment paper']

Put oven racks in upper and lower thirds of oven and preheat oven to 325°F. Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)

salami-crisps-230489

['24 paper-thin slices (4-inch rounds) Genoa salami (1/4 lb)', 'parchment paper']

Chocolate Peanut Butter Bars with Hot Fudge Sauce

['Vegetable oil for greasing pan', '7 oz fine-quality bittersweet chocolate (not unsweetened), chopped', '1 stick (1/2 cup) cold unsalted butter, cut into pieces', '1/4 cup granulated sugar', '1/4 teaspoon salt', '3 large eggs, lightly beaten', '1 teaspoon vanilla', '1 cup salted dry-roasted peanuts (4 oz)', '4 oz cream cheese, softened', '1/2 cup creamy peanut butter (not "natural")', '3/4 cup confectioners sugar', '1/4 teaspoon salt', '1/2 cup chilled heavy cream', '1 teaspoon vanilla', '1/3 cup heavy cream', '3 tablespoons light corn syrup', '3 tablespoons packed brown sugar', '2 tablespoons Dutch-process unsweetened cocoa powder', '1/4 teaspoon salt', '3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped', '1/2 teaspoon vanilla']

Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil. Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts. Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely. Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes. Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined. Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours. Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm. Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.

chocolate-peanut-butter-bars-with-hot-fudge-sauce-230479

['Vegetable oil for greasing pan', '7 oz fine-quality bittersweet chocolate (not unsweetened), chopped', '1 stick (1/2 cup) cold unsalted butter, cut into pieces', '1/4 cup granulated sugar', '1/4 teaspoon salt', '3 large eggs, lightly beaten', '1 teaspoon vanilla', '1 cup salted dry-roasted peanuts (4 oz)', '4 oz cream cheese, softened', '1/2 cup creamy peanut butter (not "natural")', '3/4 cup confectioners sugar', '1/4 teaspoon salt', '1/2 cup chilled heavy cream', '1 teaspoon vanilla', '1/3 cup heavy cream', '3 tablespoons light corn syrup', '3 tablespoons packed brown sugar', '2 tablespoons Dutch-process unsweetened cocoa powder', '1/4 teaspoon salt', '3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped', '1/2 teaspoon vanilla']

Pan-Grilled Paillards of Duck

['1 whole boneless Moulard duck breast* with skin (2 lb total), halved', '2 tablespoons water', '2 teaspoons salt', '2 teaspoons ground ginger', '1 teaspoon black pepper', '1 teaspoon curry powder', '1 teaspoon cinnamon', '2 navel oranges, cut into 1/4-inch-thick slices', 'a well-seasoned ridged grill pan']

Pull skin off duck and thinly slice skin, then cook skin with water in a 10- to 12-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and cracklings are browned and crisp, about 15 minutes. Drain in a sieve set over a bowl and reserve rendered fat. Spread cracklings on paper towels to drain. Remove tender from underside of each breast half if attached and reserve for another use, then trim silver membrane from each breast half. Halve each breast half horizontally to make a total of 4 thin pieces. Gently pound each piece between 2 sheets of plastic wrap to an even 1/4-inch thickness with flat side of a meat pounder or with a rolling pin. Heat grill pan over moderately high heat until hot but not smoking. While pan is heating, stir together salt, ginger, pepper, curry, and cinnamon in a small bowl. Sprinkle each duck paillard with 1/2 teaspoon spice mixture per side and lightly brush with some rendered duck fat. Grill duck, turning over once, 3 to 4 minutes total for medium-rare, then transfer to a cutting board and let stand, loosely covered with foil. While paillards stand, lightly brush orange slices with some rendered duck fat, then sprinkle with remaining spice mixture. Grill orange slices, turning over once, until just warmed through and grill marks appear, about 1 minute total, then transfer with duck to a platter. Season cracklings with salt and pepper and sprinkle over duck and oranges. *Available at the butcher section of many supermarkets and D'Artagnan (800-327-8246).

pan-grilled-paillards-of-duck-230452

['1 whole boneless Moulard duck breast* with skin (2 lb total), halved', '2 tablespoons water', '2 teaspoons salt', '2 teaspoons ground ginger', '1 teaspoon black pepper', '1 teaspoon curry powder', '1 teaspoon cinnamon', '2 navel oranges, cut into 1/4-inch-thick slices', 'a well-seasoned ridged grill pan']

Chocolate Orange Cheesecakes

['2 tablespoons unsalted butter, softened, plus additional for greasing muffin cups', '12 chocolate wafers such as Nabisco Famous (1/2 cup)', '1/3 cup packed light brown sugar', '4 oz cream cheese, softened', 'Rounded 1/4 teaspoon finely grated fresh orange zest', '1/2 cup well-chilled heavy cream', 'Garnish: bittersweet chocolate shavings (made with a vegetable peeler)', 'a nonstick mini-muffin pan with 12 (1/8-cup) muffin cups']

Put oven rack in middle position and preheat oven to 350°F. Butter muffin cups. Grind wafers to a fine powder in a food processor. Mix together wafer crumbs, 2 tablespoons butter, and 2 tablespoons brown sugar in a bowl with a rubber spatula until combined well. Divide crumbs among muffin cups, then firmly press onto bottom and a little up side of each cup with your fingertips or with bottom of an 1/8-cup measure by twisting measure. Bake 5 minutes, then transfer to a rack and cool in muffin pan 10 minutes. Gently rotate crusts with your fingertips to loosen and turn out onto rack. Beat together cream cheese, zest, and remaining brown sugar (3 tablespoons plus 1/3 teaspoon) with an electric mixer at medium-high speed until fluffy. Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Stir about one third of whipped cream into cream cheese mixture to lighten, then gently fold in remaining whipped cream until just combined. Mound filling into crusts with a spoon (or pipe filling into crusts with a pastry bag) and serve, or chill until ready to serve.

chocolate-orange-cheesecakes-230482

['2 tablespoons unsalted butter, softened, plus additional for greasing muffin cups', '12 chocolate wafers such as Nabisco Famous (1/2 cup)', '1/3 cup packed light brown sugar', '4 oz cream cheese, softened', 'Rounded 1/4 teaspoon finely grated fresh orange zest', '1/2 cup well-chilled heavy cream', 'Garnish: bittersweet chocolate shavings (made with a vegetable peeler)', 'a nonstick mini-muffin pan with 12 (1/8-cup) muffin cups']

Raspberry Crème Fraîche Puff

['1 sheet puff pastry (from a 17 1/4-oz package), thawed', '3 tablespoons crème fraîche', '2 teaspoons granulated sugar', '3 oz raspberries (1/2 cup)', 'Confectioners sugar for dusting']

Put oven rack in upper third of oven and preheat oven to 400°F. Unfold pastry sheet and cut a 3-inch square from pastry with a sharp knife (reserve remaining pastry for another use). Bake pastry square on an ungreased baking sheet until golden brown, 15 to 20 minutes. Transfer pastry to a rack and cool completely, then cut pastry horizontally into 2 layers. Stir together crème fraîche and granulated sugar until sugar is dissolved. Just before serving, put bottom half of pastry on a plate and top with crème fraîche and raspberries, letting some berries spill onto plate. Cover with top half of pastry and dust with confectioners sugar.

raspberry-creme-fraiche-puff-230486

['1 sheet puff pastry (from a 17 1/4-oz package), thawed', '3 tablespoons crème fraîche', '2 teaspoons granulated sugar', '3 oz raspberries (1/2 cup)', 'Confectioners sugar for dusting']

Lattice-Crust Pear Pie

['3 tablespoons all-purpose flour', '1/4 teaspoon freshly grated nutmeg', '1/8 teaspoon salt', '2/3 cup plus 1 tablespoon sugar', '2 1/2 lb firm-ripe Bartlett or Anjou pears, peeled, each cut into 8 wedges, and cored', '1 tablespoon fresh lemon juice', 'Pastry dough', '1 tablespoon milk']

Put oven rack in middle position and preheat oven to 425°F. Whisk together flour, nutmeg, salt, and 2/3 cup sugar. Gently toss with pears and lemon juice. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9 1/2-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust. Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Spoon filling into shell. Weave a lattice pattern over pie with pastry strips. Trim edges of all strips close to edge of pie plate. Fold bottom crust up over edges of lattice and crimp edge. Brush lattice (but not edge) with milk and sprinkle lattice with remaining tablespoon sugar. Bake pie on a baking sheet 20 minutes, then reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil. Continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes more. Cool pie on a rack to warm or room temperature, at least 2 hours.

lattice-crust-pear-pie-230484

['3 tablespoons all-purpose flour', '1/4 teaspoon freshly grated nutmeg', '1/8 teaspoon salt', '2/3 cup plus 1 tablespoon sugar', '2 1/2 lb firm-ripe Bartlett or Anjou pears, peeled, each cut into 8 wedges, and cored', '1 tablespoon fresh lemon juice', 'Pastry dough', '1 tablespoon milk']

Sweet Plantain Fritters

['1 cup all-purpose flour', '2 tablespoons light brown sugar', '1 teaspoon baking powder', '1/8 teaspoon salt', '1/2 cup water', '1 large egg, lightly beaten', '4 very ripe (completely black) plantains (2 1/2 lb)', '1/2 cup granulated sugar', '1/2 teaspoon cinnamon', 'About 2 cups vegetable oil', 'a deep-fat thermometer']

Whisk together flour, brown sugar, baking powder, and salt in a large bowl, then add water and egg and whisk until batter is smooth. Peel plantains and cut on a slight diagonal into 1/2-inch pieces. Stir into batter to coat well. Stir together granulated sugar and cinnamon in a shallow bowl. Heat 1/2 inch oil in a 10-inch heavy skillet over moderate heat until thermometer registers 340°F. (See cooks' note, below.) Fry plantain slices in batches of 6 (don't crowd them) until bottoms are golden, about 45 seconds, then turn over and fry until other side of each is golden, 30 to 45 seconds more. Transfer with a slotted spoon to paper towels to drain. While still warm, toss each batch in sugar mixture until coated, then transfer to a platter. Serve hot or warm.

sweet-plantain-fritters-230483

['1 cup all-purpose flour', '2 tablespoons light brown sugar', '1 teaspoon baking powder', '1/8 teaspoon salt', '1/2 cup water', '1 large egg, lightly beaten', '4 very ripe (completely black) plantains (2 1/2 lb)', '1/2 cup granulated sugar', '1/2 teaspoon cinnamon', 'About 2 cups vegetable oil', 'a deep-fat thermometer']

Apple "Pizza"

['1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed', '2 tablespoons fine dry bread crumbs', '1 1/2 tablespoons unsalted butter', '1 1/2 lb Golden Delicious apples (3 medium), peeled, halved lengthwise, cored, and thinly sliced crosswise', '1/4 cup sugar', '1/8 teaspoon salt', '1 cup grated sharp or extra-sharp white Cheddar (3 oz)', 'parchment paper']

Put oven rack in middle position and preheat oven to 400°F. Roll out pastry sheet into a 15- by 12-inch rectangle on a lightly floured surface with a floured rolling pin. Transfer to a baking sheet lined with parchment paper, then prick pastry all over with a fork. Sprinkle bread crumbs over pastry. Heat butter in a small saucepan over moderate heat, swirling pan, until golden brown, about 1 minute. Pour butter over apples in a bowl, then add sugar and salt and toss to coat. Spread apples evenly over pastry, leaving a 1-inch border on all sides. Fold in edges over apples, pressing down firmly on corners and sides. Bake until apples are tender, 35 to 40 minutes. Sprinkle cheese over apples and bake until cheese is golden and bubbling, 5 to 9 minutes more. Serve warm.

apple-pizza-230478

['1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed', '2 tablespoons fine dry bread crumbs', '1 1/2 tablespoons unsalted butter', '1 1/2 lb Golden Delicious apples (3 medium), peeled, halved lengthwise, cored, and thinly sliced crosswise', '1/4 cup sugar', '1/8 teaspoon salt', '1 cup grated sharp or extra-sharp white Cheddar (3 oz)', 'parchment paper']

Corn and Zucchini Sauté

['2 tablespoons extra-virgin olive oil', '1/2 cup chopped scallions', '1/2 teaspoon finely chopped garlic', '2 cups corn (from about 4 ears)', '2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces', '1/4 teaspoon ground cumin', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '1/2 cup chopped fresh cilantro']

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.

corn-and-zucchini-saute-230474

['2 tablespoons extra-virgin olive oil', '1/2 cup chopped scallions', '1/2 teaspoon finely chopped garlic', '2 cups corn (from about 4 ears)', '2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces', '1/4 teaspoon ground cumin', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '1/2 cup chopped fresh cilantro']

Parsley Cumin Parathas

['1 1/2 teaspoons cumin seeds, toasted and cooled', '1 teaspoon salt', '1 cup all-purpose flour plus additional for dusting', '3/4 cup whole-wheat flour', '1/3 cup coarsely chopped fresh flat-leaf parsley', '1/2 cup water', '1/4 cup vegetable oil plus additional for griddle', '1/3 cup ghee (Indian clarified butter)', 'Accompaniment: sweet tamarind chutney', 'an electric coffee/spice grinder; a well-seasoned cast-iron griddle or large skillet']

Grind cumin seeds with salt to a powder in grinder. Transfer to a large bowl and stir in flours, parsley, water, and oil and continue to stir until a dough forms. Turn out dough onto a work surface and knead until smooth and elastic, about 5 minutes. Several times during kneading, pick up dough and slap it against the work surface 8 to 10 times to relax dough. Cover dough with plastic wrap and let stand at room temperature 1 hour. Lightly oil griddle, then heat over moderately low heat until hot, 10 to 15 minutes. While griddle is heating, divide dough into 4 portions, then roll out 1 portion on a lightly floured surface into an 11-inch round. Lightly brush round with some ghee and cut into quarters, then, starting with rounded edge nearest you, fold each quarter in thirds to form a slimmer triangle (bottom edge will still be rounded). Repeat with remaining dough to form a total of 16 slim triangles. Roll out 1 triangle on a lightly floured surface first to widen it, then to lengthen it into a 9- by- 4-inch triangle, sprinkling with flour as necessary to prevent sticking. Transfer to a baking sheet and cover with a sheet of wax paper, then roll out and cover remaining triangles in same manner, layering them between sheets of wax paper. Cook parathas , 3 or 4 at a time, on griddle until undersides are browned in spots, 2 to 3 minutes (parathas will puff, then deflate). Turn parathas over and lightly brush with ghee, then cook until other side of each is golden brown in spots, 1 to 2 minutes. Turn over and brush once more, then cook until parathas are cooked through, 1 to 2 minutes. Transfer each batch of parathas to a sheet of foil as browned and wrap loosely to keep warm while cooking remaining parathas.

parsley-cumin-parathas-230472

['1 1/2 teaspoons cumin seeds, toasted and cooled', '1 teaspoon salt', '1 cup all-purpose flour plus additional for dusting', '3/4 cup whole-wheat flour', '1/3 cup coarsely chopped fresh flat-leaf parsley', '1/2 cup water', '1/4 cup vegetable oil plus additional for griddle', '1/3 cup ghee (Indian clarified butter)', 'Accompaniment: sweet tamarind chutney', 'an electric coffee/spice grinder; a well-seasoned cast-iron griddle or large skillet']

Turkey Sloppy Joes on Cheddar Buttermilk Biscuits

['3 tablespoons olive oil', '1 large onion, chopped', '2 celery ribs, chopped', '1 red bell pepper, chopped', '4 garlic cloves, finely chopped', '2 1/2 lb ground turkey (not labeled "all breast meat")', '1 teaspoon salt', '1/2 teaspoon black pepper', '1 (28- to 32-oz) can whole tomatoes in juice', '1/2 cup ketchup', '2 tablespoons molasses (not blackstrap)', '2 tablespoons cider vinegar', '1 1/2 tablespoons Worcestershire sauce', '1 1/4 teaspoons Tabasco, or to taste', 'Cheddar buttermilk biscuits']

Heat oil in a wide 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, celery, bell pepper, and garlic, stirring occasionally, until golden, 10 to 12 minutes. Add turkey and sauté, stirring occasionally and breaking up large lumps with a wooden spoon, until meat is no longer pink, about 5 minutes. Stir in salt and pepper. Purée tomatoes with juice, ketchup, molasses, vinegar, Worcestershire sauce, and Tabasco in a blender until smooth. Add to turkey and simmer, uncovered, stirring occasionally, until sauce is thickened, 25 to 30 minutes. Serve turkey sloppy joes on split Cheddar buttermilk biscuits.

turkey-sloppy-joes-on-cheddar-buttermilk-biscuits-230464

['3 tablespoons olive oil', '1 large onion, chopped', '2 celery ribs, chopped', '1 red bell pepper, chopped', '4 garlic cloves, finely chopped', '2 1/2 lb ground turkey (not labeled "all breast meat")', '1 teaspoon salt', '1/2 teaspoon black pepper', '1 (28- to 32-oz) can whole tomatoes in juice', '1/2 cup ketchup', '2 tablespoons molasses (not blackstrap)', '2 tablespoons cider vinegar', '1 1/2 tablespoons Worcestershire sauce', '1 1/4 teaspoons Tabasco, or to taste', 'Cheddar buttermilk biscuits']

Salmon Steaks with Red-Wine Butter

['1 cup full-bodied dry red wine such as Côtes du Rhône', '1/3 cup finely chopped shallots (3 to 4)', '1/2 cup fresh orange juice', '1/4 cup balsamic vinegar', '1 teaspoon tomato paste', '1 Turkish or 1/2 California bay leaf', '1 teaspoon finely grated fresh orange zest', '1 stick (1/2 cup) unsalted butter, softened', '1 teaspoon salt', '1/4 teaspoon black pepper', '4 (1-inch-thick) salmon steaks (each about 1/2 lb)', '2 tablespoons olive oil']

Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated. Preheat broiler. Line rack of a broiler pan with foil. Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total. Top each steak with 1 to 2 tablespoons red-wine butter.

salmon-steaks-with-red-wine-butter-230462

['1 cup full-bodied dry red wine such as Côtes du Rhône', '1/3 cup finely chopped shallots (3 to 4)', '1/2 cup fresh orange juice', '1/4 cup balsamic vinegar', '1 teaspoon tomato paste', '1 Turkish or 1/2 California bay leaf', '1 teaspoon finely grated fresh orange zest', '1 stick (1/2 cup) unsalted butter, softened', '1 teaspoon salt', '1/4 teaspoon black pepper', '4 (1-inch-thick) salmon steaks (each about 1/2 lb)', '2 tablespoons olive oil']

Crab Quiche

['1 1/4 cups all-purpose flour', '3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes', '2 tablespoons cold vegetable shortening', '1/4 teaspoon salt', '3 to 4 tablespoons ice water', '1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over', '4 large eggs', '2 cups heavy cream', '2 tablespoons finely chopped fresh chives', '2 tablespoons finely chopped fresh parsley', '2 tablespoons finely chopped fresh cilantro', "1/2 teaspoon seafood seasoning such as Paul Prudhomme's", '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/8 teaspoon freshly grated nutmeg', '2 oz coarsely grated Monterey Jack cheese (1/2 cup)', '2 oz coarsely grated Swiss cheese (1/2 cup)', 'a pastry or bench scraper; a 9-inch glass or ceramic deep-dish pie plate; pie weights or raw rice']

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.) Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour. Roll out dough into a 12-inch round on a lightly floured surface with a floured rolling pin and fit into 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 lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 375°F. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath foil, 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. If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell. Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat. Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes.

crab-quiche-230461

['1 1/4 cups all-purpose flour', '3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes', '2 tablespoons cold vegetable shortening', '1/4 teaspoon salt', '3 to 4 tablespoons ice water', '1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over', '4 large eggs', '2 cups heavy cream', '2 tablespoons finely chopped fresh chives', '2 tablespoons finely chopped fresh parsley', '2 tablespoons finely chopped fresh cilantro', '"1/2 teaspoon seafood seasoning such as Paul Prudhommes", 1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/8 teaspoon freshly grated nutmeg', '2 oz coarsely grated Monterey Jack cheese (1/2 cup)', '2 oz coarsely grated Swiss cheese (1/2 cup)', 'a pastry or bench scraper; a 9-inch glass or ceramic deep-dish pie plate; pie weights or raw rice']

Timballo

['1 1/2 tablespoons extra-virgin olive oil', '1/2 lb sweet Italian sausage meat (remove casings if in links)', '1 medium onion, finely chopped', '1 Turkish or 1/2 California bay leaf', '1 carrot, finely chopped', '1 celery rib, finely chopped', '1/4 teaspoon salt', '1 tablespoon tomato paste', '1/2 cup dry red wine', '1 (14- to 15-oz) can whole tomatoes in juice, forced with juices through a food mill (1 1/2 cups)', 'Pinch of sugar', '3/4 lb ziti', '1 lb green Swiss chard, stems and center ribs discarded and leaves coarsely chopped (4 cups)', '1 1/2 tablespoons unsalted butter', '2 garlic cloves, minced', '1 tablespoon all-purpose flour', '1 cup whole milk', '1/4 teaspoon salt', '1/8 teaspoon white pepper', '1/8 teaspoon freshly grated nutmeg', '1 oz finely grated Parmigiano-Reggiano (1/2 cup)', '4 oz fresh mozzarella (not unsalted), cut into 1/2-inch cubes (scant 1cup)', 'a 2-qt soufflé dish; parchment paper; a 6- to 8-qt wide pot']

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté sausage, breaking up lumps with a fork, until no longer pink, about 5 minutes. Add onion and bay leaf and sauté, stirring frequently, until onion begins to brown, 5 to 7 minutes. Add carrot, celery, and salt and sauté, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring constantly, 1 minute, then add wine and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated, 1 to 2 minutes. Add tomato purée and sugar and boil, stirring frequently, until thickened, 8 to 10 minutes. Cool sauce and discard bay leaf. Cook pasta in a 6- to 8-quart pot of boiling until al dente, then transfer with a skimmer to a colander to drain (do not rinse), reserving water in pot to cook chard. Cool pasta, spread in a baking pan, to warm. Add chard to pot and simmer, uncovered, until tender, 3 to 5 minutes, then transfer with skimmer to a bowl of ice and cold water. Drain chard and squeeze handfuls, then finely chop. Heat butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute, then add milk in a slow stream, whisking. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 5 minutes. Stir in chard, salt, pepper, nutmeg, and 2 tablespoons Parmigiano, then remove pan from heat. Put oven rack in lower third of oven and preheat oven to 375°F. Oil soufflé dish and line bottom with a round of parchment paper, then oil parchment. Cover bottom of dish with a single layer of pasta. Sprinkle 1/2 cup mozzarella and 3 tablespoons Parmigiano over pasta, then spoon half of meat sauce in an even layer over cheese. Arrange one third of remaining pasta over meat sauce in soufflé dish and top with all of chard, then another layer of pasta (about half of remainder). Sprinkle with remainder of cheeses, then spoon remaining meat sauce over cheese. Top with remaining pasta. (You may have pasta left over.) Cover pasta with an oiled round of parchment (oiled side down) and cover dish with foil. Bake in a in wide 6- to 8-quart pot until bubbling and a metal skewer or thin knife inserted in center of timballo comes out hot to the touch, about 1 hour. Remove soufflé dish from water bath and let stand, covered, 15 minutes. Remove foil and parchment and run a knife around edge of timballo to loosen, then invert a platter over soufflé dish and invert timballo onto platter. Remove soufflé dish and remaining parchment.

timballo-230467

['1 1/2 tablespoons extra-virgin olive oil', '1/2 lb sweet Italian sausage meat (remove casings if in links)', '1 medium onion, finely chopped', '1 Turkish or 1/2 California bay leaf', '1 carrot, finely chopped', '1 celery rib, finely chopped', '1/4 teaspoon salt', '1 tablespoon tomato paste', '1/2 cup dry red wine', '1 (14- to 15-oz) can whole tomatoes in juice, forced with juices through a food mill (1 1/2 cups)', 'Pinch of sugar', '3/4 lb ziti', '1 lb green Swiss chard, stems and center ribs discarded and leaves coarsely chopped (4 cups)', '1 1/2 tablespoons unsalted butter', '2 garlic cloves, minced', '1 tablespoon all-purpose flour', '1 cup whole milk', '1/4 teaspoon salt', '1/8 teaspoon white pepper', '1/8 teaspoon freshly grated nutmeg', '1 oz finely grated Parmigiano-Reggiano (1/2 cup)', '4 oz fresh mozzarella (not unsalted), cut into 1/2-inch cubes (scant 1cup)', 'a 2-qt soufflé dish; parchment paper; a 6- to 8-qt wide pot']

Black Roasted Cod with Sea Beans and Oysters

['1/4 lb sea beans (2 cups)', '16 shucked small oysters (preferably Kumamoto or Prince Edward Island) with their liquor', '4 (6- to 7-oz) pieces skinless black cod fillet (1 3/4 inches thick)', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '1 tablespoon olive oil', '1/4 cup finely chopped shallot', '1/2 stick (1/4 cup) unsalted butter', '4 teaspoons fresh lemon juice']

Put oven rack in middle position and preheat oven to 450°F. Cook sea beans in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Quickly transfer to a bowl of ice and cold water to stop cooking. Drain, then pat dry with paper towels. Drain oysters in a sieve set over a bowl and reserve their liquor. Pat fish dry and sprinkle with salt and pepper. Heat oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking, then cook fish, skinned side up, until undersides are browned, 2 to 3 minutes. Turn fish over and transfer skillet to oven, then roast until fish is just cooked through, 9 to 11 minutes. While cod is roasting, cook shallot in 3 tablespoons butter, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until softened but not golden, 2 to 3 minutes. Add lemon juice and oyster liquor and bring to a simmer over moderate heat. Add oysters and season lightly with salt and pepper if desired, then cook at a bare simmer, covered, until just barely firm, 1 to 2 minutes. Remove from heat. Center pieces of cod on 4 large plates (reserve skillet) and arrange sea beans and oysters around fish. Discard fat from 12-inch skillet and add oyster cooking liquid. Bring to a boil over high heat and swirl in remaining tablespoon butter until incorporated. Spoon sauce over seafood and serve immediately.

black-roasted-cod-with-sea-beans-and-oysters-230451

['1/4 lb sea beans (2 cups)', '16 shucked small oysters (preferably Kumamoto or Prince Edward Island) with their liquor', '4 (6- to 7-oz) pieces skinless black cod fillet (1 3/4 inches thick)', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '1 tablespoon olive oil', '1/4 cup finely chopped shallot', '1/2 stick (1/4 cup) unsalted butter', '4 teaspoons fresh lemon juice']

Lentils San Stefano

['8 cups cold water', '1 Turkish or 1/2 California bay leaf', '1/2 lb small Italian lentils (1 1/8 cups; preferably from Abruzzo) or small French lentils*, picked over', '2 oz fresh pork fat (from butcher), chopped, or 3 bacon slices, chopped (1/2 cup)', '3 tablespoons olive oil', '4 slices Italian bread (1/2 inch thick and about 3 inches in diameter), toasted', '1/2 lb boiling potatoes (2 medium), peeled and cut into 1/4-inch dice', '1 large onion, finely chopped', '2 large garlic cloves, finely chopped', '1 (14- to 15-oz) can whole tomatoes in juice, finely chopped and juice reserved', '1 teaspoon sugar', '1 teaspoon salt', '1/2 teaspoon black pepper', '3 tablespoons chopped fresh basil', '1 tablespoon finely chopped fresh oregano']

Bring 3 cups water and bay leaf to a boil in a 2- to 3-quart saucepan, then add lentils and simmer, uncovered, 2 minutes. Remove pan from heat and let lentils soak 1 hour. Drain lentils in a colander. Cook pork fat in a 6-quart heavy pot over moderate heat, stirring occasionally, until deep golden and some fat is rendered, 6 to 8 minutes, then discard solids. (If using bacon, transfer with a slotted spoon to paper towels to drain and reserve for garnish.) Add oil to fat in pot and heat over moderately high heat until hot but not smoking, then fry bread, turning once, until golden, about 1 minute total. Transfer toasts to paper towels to drain and lightly season with salt. Add potatoes to fat in pot and sauté, stirring, until golden, 7 to 8 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Add onion and garlic to pot and sauté, stirring, until golden, 6 to 8 minutes. Stir in lentils, tomatoes with their juice, sugar, salt, pepper, and remaining 5 cups water and simmer, uncovered, stirring occasionally, until lentils are just tender and stew is thickened, 40 to 45 minutes. Discard bay leaf and stir in potatoes, basil, oregano, and salt and pepper to taste. Thin stew with water if desired, then serve over toasts or with toasts on the side. Sprinkle with bacon if using. *Available at specialty foods shops and natural foods stores.

lentils-san-stefano-230456

['8 cups cold water', '1 Turkish or 1/2 California bay leaf', '1/2 lb small Italian lentils (1 1/8 cups; preferably from Abruzzo) or small French lentils*, picked over', '2 oz fresh pork fat (from butcher), chopped, or 3 bacon slices, chopped (1/2 cup)', '3 tablespoons olive oil', '4 slices Italian bread (1/2 inch thick and about 3 inches in diameter), toasted', '1/2 lb boiling potatoes (2 medium), peeled and cut into 1/4-inch dice', '1 large onion, finely chopped', '2 large garlic cloves, finely chopped', '1 (14- to 15-oz) can whole tomatoes in juice, finely chopped and juice reserved', '1 teaspoon sugar', '1 teaspoon salt', '1/2 teaspoon black pepper', '3 tablespoons chopped fresh basil', '1 tablespoon finely chopped fresh oregano']

Broiled Arctic Char with Basil Sauce and Tomato

['1/2 cup firmly packed fresh basil leaves', '1/4 teaspoon minced garlic', '1/8 teaspoon salt', '3 1/2 tablespoons extra-virgin olive oil', '1/4 teaspoon packed light brown sugar', '1 teaspoon red-wine vinegar', '1 small tomato, cut into 1/3-inch-thick slices', '1 (6-oz) piece arctic char fillet', 'Accompaniment: fresh-cut lemon']

Blanch basil in a 1-quart saucepan of boiling water 15 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Squeeze excess liquid from basil and purée in a blender with garlic, salt, and 3 tablespoons oil. Preheat broiler. Line rack of a small broiler pan with foil, then oil foil. Stir together brown sugar and vinegar until sugar is dissolved, then overlap tomato slices on a large plate and drizzle with vinegar mixture. Season with salt. Put fish, skin side down, on pan, then season with salt and pepper and drizzle with remaining 1/2 tablespoon oil. Broil fish about 3 inches from heat (without turning) until just cooked through, 6 to 8 minutes. Put fish on top of tomatoes and spoon basil sauce on top. Serve with lemon.

broiled-arctic-char-with-basil-sauce-and-tomato-230448

['1/2 cup firmly packed fresh basil leaves', '1/4 teaspoon minced garlic', '1/8 teaspoon salt', '3 1/2 tablespoons extra-virgin olive oil', '1/4 teaspoon packed light brown sugar', '1 teaspoon red-wine vinegar', '1 small tomato, cut into 1/3-inch-thick slices', '1 (6-oz) piece arctic char fillet', 'Accompaniment: fresh-cut lemon']

Bhel Poori

['1/2 lb white boiling potatoes', '3/4 cup finely chopped onion', '1 1/2 lb firm-ripe tomatoes, cut into 1/4-inch dice (1 1/4 cups), then drained in a sieve about 20 minutes', '1 (1-lb) unripe mango (preferably green), peeled, pitted, and cut into 1/4-inch dice', '1/2 cup coarsely chopped cilantro', '2 1/2 cups Indian puffed rice* (2 oz)', '2 cups unseasoned sev* (thin crispy chickpea noodle pieces; 4 1/2 oz)', 'Sweet tamarind chutney', 'Spicy cilantro and mint chutney']

Peel potatoes and cover with by 1 inch in a 2- to 3-quart saucepan, then boil, uncovered, until just tender. Drain in a colander. When potatoes are cool enough to handle, cut into 1/4-inch dice. Just before serving, stir together potatoes and remaining ingredients except chutneys in a large bowl, then stir in 1/2 cup tamarind chutney and 2 tablespoons cilantro and mint chutney. Serve immediately with remainder of chutneys on the side. *Available at Indian groceries and Kalustyan's (800-352-3451; kalustyans.com).

bhel-poori-230441

['1/2 lb white boiling potatoes', '3/4 cup finely chopped onion', '1 1/2 lb firm-ripe tomatoes, cut into 1/4-inch dice (1 1/4 cups), then drained in a sieve about 20 minutes', '1 (1-lb) unripe mango (preferably green), peeled, pitted, and cut into 1/4-inch dice', '1/2 cup coarsely chopped cilantro', '2 1/2 cups Indian puffed rice* (2 oz)', '2 cups unseasoned sev* (thin crispy chickpea noodle pieces; 4 1/2 oz)', 'Sweet tamarind chutney', 'Spicy cilantro and mint chutney']

Green Tomato Soup

['2 tablespoons extra-virgin olive oil', '2 oz thinly sliced Black Forest ham, chopped (1/2 cup)', '1 1/2 cups thinly sliced scallions (from 1 bunch)', '1 tablespoon chopped garlic (2 cloves)', '1 Turkish or 1/2 California bay leaf', '2 lb green unripe tomatoes, chopped', '1 cup low-sodium chicken broth', '2 cups water', '1/2 teaspoon salt', '1/4 teaspoon black pepper', 'Garnish: sour cream (optional)']

Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes. Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.

green-tomato-soup-230446

['2 tablespoons extra-virgin olive oil', '2 oz thinly sliced Black Forest ham, chopped (1/2 cup)', '1 1/2 cups thinly sliced scallions (from 1 bunch)', '1 tablespoon chopped garlic (2 cloves)', '1 Turkish or 1/2 California bay leaf', '2 lb green unripe tomatoes, chopped', '1 cup low-sodium chicken broth', '2 cups water', '1/2 teaspoon salt', '1/4 teaspoon black pepper', 'Garnish: sour cream (optional)']

Serrano Ham Salad with Almond Garlic Sauce

['1 garlic clove', '1/2 teaspoon salt', '1/2 cup plus 2 tablespoons slivered blanched almonds (3 oz), toasted and cooled', '1/2 cup water', '3 tablespoons extra-virgin olive oil', '1 tablespoon Sherry vinegar*', '1/4 teaspoon hot pepper sauce such as Tabasco', '1/8 teaspoon black pepper', '1 (7- to 8-oz) bottle Spanish piquillo peppers*, rinsed, drained, and patted dry', '1 head romaine (1 lb), outer leaves discarded and head cut crosswise into 1/4-inch slices (8 cups)', '1/4 lb thinly sliced serrano ham*']

Mince garlic and mash to a paste with salt using a heavy knife or a mortar and pestle. Transfer to a blender along with 1/2 cup almonds, water, oil, vinegar, hot sauce, and black pepper, then blend until dressing is very smooth, about 1 minute. Coarsely chop remaining 2 tablespoons almonds. Cut a lengthwise slit in peppers and discard any seeds, then cut peppers into 1/4-inch-wide strips. Divide romaine and peppers among 4 plates, then arrange ham on top. Drizzle each serving with some dressing and sprinkle with chopped almonds. Serve remaining dressing on the side. *Available at specialty foods shops, some supermarkets, and The Spanish Table (206-682-2827).

serrano-ham-salad-with-almond-garlic-sauce-230444

['1 garlic clove', '1/2 teaspoon salt', '1/2 cup plus 2 tablespoons slivered blanched almonds (3 oz), toasted and cooled', '1/2 cup water', '3 tablespoons extra-virgin olive oil', '1 tablespoon Sherry vinegar*', '1/4 teaspoon hot pepper sauce such as Tabasco', '1/8 teaspoon black pepper', '1 (7- to 8-oz) bottle Spanish piquillo peppers*, rinsed, drained, and patted dry', '1 head romaine (1 lb), outer leaves discarded and head cut crosswise into 1/4-inch slices (8 cups)', '1/4 lb thinly sliced serrano ham*']

S'mmoralist

['1 1/4 cups water, divided', '1 1/4-ounce package unflavored gelatin', '4 tablespoons powdered sugar, divided', '2 cups sugar', '12 tablespoons corn syrup, divided', '1 teaspoon vanilla extract', '3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '3/4 cup powdered sugar', '1 3/4 cups all purpose flour', '1/3 cup unsweetened cocoa powder', '1/4 teaspoon salt', '8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped']

Place 1/2 cup water in small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Line 8x8x2-inch glass baking dish with plastic wrap, leaving overhang. Sprinkle 2 tablespoons powdered sugar over plastic wrap. Combine remaining 3/4 cup water, 2 cups sugar, and 6 tablespoons corn syrup in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until thermometer registers 230°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 14 minutes (time will vary depending on size of pan). Stir in remaining 6 tablespoons corn syrup and vanilla. Transfer sugar mixture to heavy-duty stand mixer with paddle attachment. Add gelatin mixture. Beat on low speed until mixture turns opaque, about 5 minutes. Beat on medium-high until mixture is cool and forms soft white peaks, about 15 minutes. Spread evenly in prepared dish. Dust with 2 tablespoons powdered sugar. Let stand at room temperature at least 8 hours to set (marshmallow will be soft). Cover; refrigerate. (Can be made 2 days ahead.) Using electric mixer, beat butter in medium bowl until smooth. Add sugar; beat until blended. Add flour, cocoa powder, and salt; beat just until blended, adding water by teaspoonfuls if mixture is too dry. Form dough into ball; flatten into rectangle. Wrap in plastic and chill at least 1 hour. Preheat oven to 325°F. Line large rimmed baking sheet with parchment paper. Roll dough out on lightly floured surface to 1/4-inch-thick rectangle. Cut dough into 2x4-inch rectangles. Transfer rectangles to prepared sheet. Bake until puffed and beginning to crack, about 9 minutes. Transfer cookies to rack to cool (cookies will become crisp as they cool). Line another large rimmed baking sheet with parchment paper. Stir chocolate in double boiler over barely simmering water until melted and smooth. Spread over parchment on prepared sheet. Run fork up and down length of chocolate, forming ridges. Refrigerate until firm, about 30 minutes. Break chocolate into large irregular pieces. Place 1 cookie on each of 6 plates. Cut marshmallow into six 2x4-inch rectangles. Transfer marshmallows to sheet of foil. Using blowtorch, brown tops of marshmallows. Invert 1 marshmallow, brown side down, atop each cookie. Brown top and sides of marshmallows on cookies. Arrange chocolate pieces decoratively atop marshmallows and serve.

smmoralist-230658

['1 1/4 cups water, divided', '1 1/4-ounce package unflavored gelatin', '4 tablespoons powdered sugar, divided', '2 cups sugar', '12 tablespoons corn syrup, divided', '1 teaspoon vanilla extract', '3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '3/4 cup powdered sugar', '1 3/4 cups all purpose flour', '1/3 cup unsweetened cocoa powder', '1/4 teaspoon salt', '8 ounces bittersweet (not unsweetened) or semisweet chocolate', 'chopped']

Five-Spice Duck with Butternut Squash Ravioli and Broccoli Rabe

['2 cups plum wine*', '2 5-pound ducks, thawed if frozen', '1 1/2 tablespoons Chinese five-spice powder**', '1 1/4 teaspoons salt', '1/2 teaspoon ground black pepper', '1/2 teaspoon (scant) ground ginger', '1 tablespoon olive oil', '9 ounces butternut squash or mushroom ravioli', '8 ounces smoked bacon, chopped', '1 large sweet onion (such as Vidalia or Maui), thinly sliced', '2 tablespoons (1/4 stick) butter', '1 large bunch broccoli rabe (rapini), thick stems trimmed, tops coarsely chopped']

Boil plum wine in heavy medium saucepan until syrupy and reduced to generous 1/3 cup, about 16 minutes. (Can be made 1 day ahead. Let stand at room temperature. Rewarm over low heat before using.) Using heavy large knife, cut each duck lengthwise in half. Cut away backbone. Cut off leg-thigh pieces, then cut off breast pieces; trim excess fat. Remove bones from breast pieces. Transfer leg-thigh pieces and breast pieces to platter (reserve remaining duck trimmings for another use). Preheat oven to 375°F. Mix Chinese five-spice powder, salt, ground black pepper, and ground ginger in small bowl. Rub spice mixture all over duck pieces. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add leg-thigh pieces and cook until deep brown, about 4 minutes per side. Cover skillet and roast duck in oven until cooked through, about 45 minutes. Transfer duck to plate; cover with foil to keep warm. Heat same skillet over medium-high heat. Add duck breasts to skillet; cook to desired doneness, about 10 minutes per side for medium. Cook ravioli in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Cook bacon in heavy large skillet over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels. Discard all but 2 tablespoons drippings in skillet. Add onion to skillet; sauté until tender and golden, about 12 minutes. Add butter, then broccoli rabe and sauté just until broccoli rabe begins to wilt. Add ravioli; stir until heated through. Stir in bacon. Season with salt and pepper. Divide ravioli mixture among 4 plates. Arrange duck leg-thigh pieces atop ravioli. Thinly slice duck breasts and fan out alongside. Drizzle with reduced plum wine syrup and serve. *Plum wine is available at Asian markets, liquor stores, and in the liquor section of some supermarkets. **Chinese five-spice powder is a spice blend that usually contains ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.

five-spice-duck-with-butternut-squash-ravioli-and-broccoli-rabe-230646

['2 cups plum wine*', '2 5-pound ducks, thawed if frozen', '1 1/2 tablespoons Chinese five-spice powder**', '1 1/4 teaspoons salt', '1/2 teaspoon ground black pepper', '1/2 teaspoon (scant) ground ginger', '1 tablespoon olive oil', '9 ounces butternut squash or mushroom ravioli', '8 ounces smoked bacon, chopped', '1 large sweet onion (such as Vidalia or Maui), thinly sliced', '2 tablespoons (1/4 stick) butter', '1 large bunch broccoli rabe (rapini)', 'thick stems trimmed', 'tops coarsely chopped']

Hazelnut Gelato Profiteroles with Warm Kahlua Sauce

['1 cup hazelnuts, toasted, husked', '1 quart half and half', '3/4 cup sugar', '3 large egg yolks', '1 1/2 teaspoons vanilla extract', '1 cup half and half', '3/4 cup sugar', '2 tablespoons (1/4 stick) unsalted butter', '1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped', '1/4 cup Kahlúa', '1 teaspoon vanilla extract', '1 cup whole milk', '1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes', '1/2 teaspoon salt', '1 1/4 cups all purpose flour', '5 large eggs']

Finely grind hazelnuts in processor. Bring half and half to simmer in large saucepan. Whisk sugar and egg yolks in large bowl to blend. Gradually whisk hot half and half into sugar mixture; return to saucepan. Stir over medium heat until custard thickens slightly, about 3 minutes (do not let mixture boil). Strain into large bowl. Stir in hazelnuts and vanilla extract. Refrigerate custard until cold, about 4 hours. Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer custard to container; cover and freeze. Bring half and half, sugar, and butter to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat; add chocolate and whisk until melted and smooth. Stir in Kahlúa and vanilla. (Can be made 1 day ahead. Cool completely, cover, and refrigerate. Rewarm before serving.) Preheat oven to 425°F. Bring milk, butter, and salt to boil in heavy medium saucepan. Remove from heat. Stir in flour. Cook over medium heat until mixture is smooth, pulls away from sides of pan, and forms ball, constantly stirring vigorously, about 1 1/2 minutes. Remove from heat. Using electric mixer, mix dough on low speed until dough cools slightly but is still very warm. Beat in eggs 1 at a time on medium speed, blending well after each addition. Line 2 large baking sheets with parchment. Drop walnut-size pieces of dough onto sheets. Bake until puffed and beginning to brown, about 15 minutes. Reduce oven temperature to 375°F; continue baking until puffs are brown and very crisp, about 10 minutes. Cool on sheets. Cut 36 cream puffs in half horizontally. Place scoop of gelato in each cream puff. (Can be made 1 day ahead. Cover and freeze.) Divide profiteroles among plates. Drizzle with warm sauce.

hazelnut-gelato-profiteroles-with-warm-kahlua-sauce-230665

['1 cup hazelnuts, toasted, husked', '1 quart half and half', '3/4 cup sugar', '3 large egg yolks', '1 1/2 teaspoons vanilla extract', '1 cup half and half', '3/4 cup sugar', '2 tablespoons (1/4 stick) unsalted butter', '1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped', '1/4 cup Kahlúa', '1 teaspoon vanilla extract', '1 cup whole milk', '1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes', '1/2 teaspoon salt', '1 1/4 cups all purpose flour', '5 large eggs']

Peanut Butter Beignets with Caramelized Bananas and Bitter Caramel Ice Cream

['3/4 cup whipping cream', '2 tablespoons sugar', '1 tablespoon light corn syrup', '12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '3/4 cup creamy peanut butter', '1 3/4 cups plus 2 tablespoons all purpose flour', '1 cup unsweetened cocoa powder (preferably Valrhona or Dutch-process)', '1/2 cup sugar', '3/4 teaspoon salt', '1 1/4 cups club soda', '2 large eggs', '9 tablespoons unsalted butter, melted, cooled', 'Canola oil (for frying)', '1/4 cup (1/2 stick) unsalted butter', '1/2 cup (packed) dark brown sugar', '1/4 cup dark rum', '1 teaspoon fresh lemon juice', '3 bananas, cut on diagonal into 1/3-inch-thick slices', 'Powdered sugar', 'Bitter Caramel Ice Cream', 'Purchased peanut brittle, chopped']

Bring cream, sugar, and corn syrup to simmer in heavy medium saucepan. Add chocolate and stir until melted and smooth. Transfer mixture to medium bowl. Add peanut butter and whisk until mixture is smooth. Cover and chill until ganache is firm, about 2 hours. Using 1 level tablespoon ganache for each, form 1 1/4-inch balls. Place on baking sheet. Freeze ganache balls overnight. Whisk flour, cocoa powder, sugar, and salt in large bowl to blend. Add club soda, then eggs and melted butter. Using electric mixer, beat until mixture is well blended and smooth. Pour enough oil into heavy large skillet to reach depth of 1 1/2 inches; heat to 350°F. Remove peanut butter ganache balls from freezer. Working with a few ganache balls at a time, dip into beignet batter, coating balls completely. Lift balls out with fork and slowly slide into hot oil; fry until batter is set and slightly crisp, about 1 1/2 minutes. Using slotted spoon, transfer beignets to paper towels to drain. Keep warm. Melt butter in large nonstick skillet over medium-high heat. Add brown sugar and stir until sugar begins to melt, bubble, and form thick mass, about 4 minutes. Add rum and lemon juice; simmer until mixture thickens slightly, about 3 minutes. Add bananas and cook until glazed with caramel, about 1 minute. Place 3 beignets on each plate. Dust with powdered sugar. Place caramelized bananas and scoop of Bitter Caramel Ice Cream alongside beignets. Sprinkle ice cream with peanut brittle and serve.

peanut-butter-beignets-with-caramelized-bananas-and-bitter-caramel-ice-cream-230657

['3/4 cup whipping cream', '2 tablespoons sugar', '1 tablespoon light corn syrup', '12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '3/4 cup creamy peanut butter', '1 3/4 cups plus 2 tablespoons all purpose flour', '1 cup unsweetened cocoa powder (preferably Valrhona or Dutch-process)', '1/2 cup sugar', '3/4 teaspoon salt', '1 1/4 cups club soda', '2 large eggs', '9 tablespoons unsalted butter, melted, cooled', 'Canola oil (for frying)', '1/4 cup (1/2 stick) unsalted butter', '1/2 cup (packed) dark brown sugar', '1/4 cup dark rum', '1 teaspoon fresh lemon juice', '3 bananas, cut on diagonal into 1/3-inch-thick slices', 'Powdered sugar', 'Bitter Caramel Ice Cream', 'Purchased peanut brittle', 'chopped']

Warm Jasmine Rice Puddings with Passion Fruit

['1/2 cup raisins', '3 tablespoons Malibu rum or other coconut-flavored rum', '1 1/2 cups nonfat milk', '1 1/4 cups canned unsweetened coconut milk', '3/4 cup whole milk', '1 cinnamon stick', '1/2 teaspoon salt', '1/2 vanilla bean, halved lengthwise', '1 1/4 cups jasmine rice', '6 tablespoons plus 1/4 cup sugar', '1 cup chilled whipping cream', '2 1/2 teaspoons grated lime peel', '6 passion fruits, halved, juice and seeds scooped into bowl']

Combine raisins and rum in small bowl.Let stand at room temperature while preparing pudding. Combine nonfat milk and next 4 ingredients in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat. Allow to steep uncovered 1 hour. Strain coconut broth. Rinse rice in medium bowl of cold water. Drain. Repeat 2 more times. Cook 1 cup coconut broth and rice in heavy medium saucepan over medium-high heat until almost all liquid is absorbed, stirring constantly, about 3 minutes. Add remaining coconut broth; cook over low heat until rice is tender, stirring frequently, about 13 minutes. Remove from heat. Stir in 6 tablespoons sugar (mixture will be thick). Transfer to large bowl; cool. Whip cream in medium bowl until cream holds peaks. Fold half of whipped cream into cooled rice. Drain raisins. Stir raisins and lime peel into rice. Fold in remaining whipped cream. Divide mixture among eight 3/4-cup ramekins or custard cups. Preheat broiler. Sprinkle 1/2 tablespoon sugar over each pudding. Place puddings on rimmed baking sheet. Broil until sugar caramelizes, watching closely to prevent burning, about 3 minutes. Spoon passion fruit over puddings.

warm-jasmine-rice-puddings-with-passion-fruit-230663

['1/2 cup raisins', '3 tablespoons Malibu rum or other coconut-flavored rum', '1 1/2 cups nonfat milk', '1 1/4 cups canned unsweetened coconut milk', '3/4 cup whole milk', '1 cinnamon stick', '1/2 teaspoon salt', '1/2 vanilla bean, halved lengthwise', '1 1/4 cups jasmine rice', '6 tablespoons plus 1/4 cup sugar', '1 cup chilled whipping cream', '2 1/2 teaspoons grated lime peel', '6 passion fruits', 'halved', 'juice and seeds scooped into bowl']

Lemon Soufflé Tartlets

['1 1/4 cups all purpose flour', '3 tablespoons sugar', '1/4 teaspoon salt', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes', '2 large egg yolks', '4 large eggs', '4 large egg yolks', '3/4 cup plus 6 tablespoons sugar', '1/3 cup finely grated lemon peel', '10 tablespoons fresh lemon juice', '3 tablespoons fresh lime juice', '6 tablespoons (3/4 cup) unsalted butter, cut into 1/2-inch cubes', '10 large egg whites', 'Pinch of salt', 'Powdered sugar']

Combine flour, sugar, and salt in processor. Add butter. Using on/off turns, cut in butter until coarse meal forms. Add yolks and process until moist clumps form. Gather dough into ball. Divide into 6 equal portions. Press 1 dough portion over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. Repeat with remaining dough, forming 6 tartlets total. Place on rimmed baking sheet, cover with plastic, and chill 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Preheat oven to 375°F. Bake crusts until golden, pressing with back of fork if crusts bubble, about 20 minutes. Cool. Whisk eggs, yolks, 3/4 cup sugar, and lemon peel in medium metal bowl. Place bowl over saucepan of barely simmering water; whisk until sugar dissolves, about 1 minute. Stir in lemon and lime juices. Whisk until mixture thickens, about 4 minutes. Remove from heat; add butter in 3 additions, whisking until smooth. Strain lemon curd through fine sieve into medium bowl. Press plastic directly onto surface of curd. Chill until cold, at least 5 hours. Preheat oven to 425°F. Place 1 1/4 cups lemon curd in large bowl; reserve. Divide remaining curd among tartlet crusts, spreading evenly over bottoms. Using electric mixer, beat egg whites in large bowl until frothy. Add salt and beat until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold half of egg whites into reserved lemon curd. Gently fold in remaining whites. Divide egg-white mixture among tartlets, sealing to crust edges and mounding in center. Bake until filling is golden brown and set, about 13 minutes. Let tartlets stand at room temperature 5 minutes. Push pan bottoms up, releasing tartlets. Transfer tartlets to plates. Dust tartlets with powdered sugar and serve warm or let stand up to 30 minutes.

lemon-souffle-tartlets-230668

['1 1/4 cups all purpose flour', '3 tablespoons sugar', '1/4 teaspoon salt', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes', '2 large egg yolks', '4 large eggs', '4 large egg yolks', '3/4 cup plus 6 tablespoons sugar', '1/3 cup finely grated lemon peel', '10 tablespoons fresh lemon juice', '3 tablespoons fresh lime juice', '6 tablespoons (3/4 cup) unsalted butter, cut into 1/2-inch cubes', '10 large egg whites', 'Pinch of salt', 'Powdered sugar']

Moroccan Braised Beef

['3 tablespoons olive oil, divided', '2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes', '2 cups chopped onions', '3 garlic cloves, chopped', '1 tablespoon garam masala*', '1 tablespoon paprika', '1 teaspoon ground cumin', '1/2 teaspoon turmeric', '1/2 teaspoon cayenne pepper', '1 cup dry red wine', '1/2 cup dry Sherry', '2 cups beef broth', '1 14 1/2-ounce can diced tomatoes in juice', '1 1/2 cups golden raisins']

Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.) *An Indian spice mixture available in the spice section of many supermarkets.

moroccan-braised-beef-230639

['3 tablespoons olive oil, divided', '2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes', '2 cups chopped onions', '3 garlic cloves, chopped', '1 tablespoon garam masala*', '1 tablespoon paprika', '1 teaspoon ground cumin', '1/2 teaspoon turmeric', '1/2 teaspoon cayenne pepper', '1 cup dry red wine', '1/2 cup dry Sherry', '2 cups beef broth', '1 14 1/2-ounce can diced tomatoes in juice', '1 1/2 cups golden raisins']

Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries

['2 tablespoons canola oil', '8 ounces shallots, sliced (about 2 cups)', '1 6-ounce package sliced mushrooms', '2 tablespoons sugar', '2 tablespoons red wine vinegar', '1 750-ml bottle Pinot Noir or other dry red wine', '1 14-ounce can low-salt chicken broth', '1 14-ounce can beef broth', '2 fresh thyme sprigs', '1 1/2 teaspoons whole black peppercorns', '1 Turkish bay leaf', '1 tablespoon butter, room temperature', '1 tablespoon all purpose flour', '1 2-pound beef tenderloin roast', '1 tablespoon olive oil', '1 cup whipping cream', '2 9-ounce packages fresh baby spinach leaves', 'Truffled French Fries']

Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally. Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.) Preheat oven to 350°F. Place rack on rimmed baking sheet. Sprinkle beef generously with salt and pepper. Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes. Transfer beef to rack on baking sheet. Roast in oven until thermometer inserted into center of beef registers 120°F for medium-rare, about 35 minutes. Transfer beef to cutting board and let rest 10 minutes. Boil whipping cream in heavy large pot until reduced by half, about 4 minutes. Add half of spinach to pot and toss just until spinach begins to wilt, about 1 minute. Add remaining spinach to pot; toss just until all spinach is wilted, about 2 minutes. Season to taste with salt and pepper. Cut beef tenderloin crosswise into 1/4-inch-thick slices. Divide creamed spinach among 6 plates. Top with beef slices, dividing equally. Spoon sauce over and around beef. Divide Truffled French Fries among plates and serve.

beef-tenderloin-with-red-wine-sauce-creamed-spinach-and-truffled-french-fries-230635

['2 tablespoons canola oil', '8 ounces shallots, sliced (about 2 cups)', '1 6-ounce package sliced mushrooms', '2 tablespoons sugar', '2 tablespoons red wine vinegar', '1 750-ml bottle Pinot Noir or other dry red wine', '1 14-ounce can low-salt chicken broth', '1 14-ounce can beef broth', '2 fresh thyme sprigs', '1 1/2 teaspoons whole black peppercorns', '1 Turkish bay leaf', '1 tablespoon butter, room temperature', '1 tablespoon all purpose flour', '1 2-pound beef tenderloin roast', '1 tablespoon olive oil', '1 cup whipping cream', '2 9-ounce packages fresh baby spinach leaves', 'Truffled French Fries']

Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower

['4 1/2 cups small cauliflower florets (from about one 22-ounce head)', '1 cup whipping cream', '4 garlic cloves, chopped', '1/8 teaspoon ground nutmeg', '3 tablespoons (or more) water', '1 tablespoon olive oil', '1/2 cup finely chopped onion', '1/2 cup finely chopped peeled carrots', '1/2 cup finely chopped celery', '1 cup French green lentils (lentilles de Puy)*', '3/4 teaspoon curry powder', '3/4teaspoon paprika', '2 3/4 cups water, divided', '2 tablespoons (1/4 stick) butter', '4 1/2 cups small cauliflower florets (from about one 22-ounce head)', '1/3 cup chopped fresh Italian parsley', '1 1/2 tablespoons grated lemon peel', '4 6-ounce monkfish fillets (each about 1 inch thick), skin removed', '1 tablespoon olive oil']

Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.) Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 2 1/2 cups water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes. Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.) Mix parsley and lemon peel in bowl. Season with salt and pepper. Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in center, about 6 minutes per side. Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata. *Available at specialty foods stores and some supermarkets.

roasted-monkfish-with-curried-lentils-and-browned-butter-cauliflower-230628

['4 1/2 cups small cauliflower florets (from about one 22-ounce head)', '1 cup whipping cream', '4 garlic cloves, chopped', '1/8 teaspoon ground nutmeg', '3 tablespoons (or more) water', '1 tablespoon olive oil', '1/2 cup finely chopped onion', '1/2 cup finely chopped peeled carrots', '1/2 cup finely chopped celery', '1 cup French green lentils (lentilles de Puy)*', '3/4 teaspoon curry powder', '3/4teaspoon paprika', '2 3/4 cups water, divided', '2 tablespoons (1/4 stick) butter', '4 1/2 cups small cauliflower florets (from about one 22-ounce head)', '1/3 cup chopped fresh Italian parsley', '1 1/2 tablespoons grated lemon peel', '4 6-ounce monkfish fillets (each about 1 inch thick), skin removed', '1 tablespoon olive oil']

Vegetarian Black Bean Chili

['1/4 cup olive oil', '2 cups chopped onions', '1 2/3 cups coarsely chopped red bell peppers (about 2 medium)', '6 garlic cloves, chopped', '2 tablespoons chili powder', '2 teaspoons dried oregano', '1 1/2 teaspoons ground cumin', '1/2 teaspoon cayenne pepper', '3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved', '1 16-ounce can tomato sauce', 'Chopped fresh cilantro', 'Sour cream', 'Grated MontereyJack cheese', 'Chopped green onions']

Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

vegetarian-black-bean-chili-230632

['1/4 cup olive oil', '2 cups chopped onions', '1 2/3 cups coarsely chopped red bell peppers (about 2 medium)', '6 garlic cloves, chopped', '2 tablespoons chili powder', '2 teaspoons dried oregano', '1 1/2 teaspoons ground cumin', '1/2 teaspoon cayenne pepper', '3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved', '1 16-ounce can tomato sauce', 'Chopped fresh cilantro', 'Sour cream', 'Grated MontereyJack cheese', 'Chopped green onions']

Truffled French Fries

['Peanut oil (for frying)', '3 pounds russet potatoes (about 3 large), peeled, cut into 2 1/2x1/3-inch strips', '1 tablespoon truffle oil*']

Line 2 large baking sheets with paper towels. Attach candy thermometer to side of large deep pot (do not let tip touch bottom). Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over medium heat to 300°F. Place potatoes between 2 kitchen towels and pat dry. Working in batches, add potatoes to oil and cook until potatoes are just tender, stirring occasionally and maintaining heat at 300°F, about 3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain. Heat same oil until temperature reaches 360°F to 365°F. Working in batches, add same fries to oil and cook until golden brown, maintaining temperature between 360°F and 365°F, about 2 minutes per batch. Transfer to second prepared baking sheet to drain. Transfer french fries to serving dish; sprinkle with salt, then toss with truffle oil and serve. *Truffle oil is available at Italian markets, specialty foods stores, and some supermarkets.

truffled-french-fries-230655

['Peanut oil (for frying)', '3 pounds russet potatoes (about 3 large), peeled, cut into 2 1/2x1/3-inch strips', '1 tablespoon truffle oil*']

Lemon Pound Cake with Berries and Whipped Cream

['3 cups sifted all purpose flour (sifted, then measured)', '1 tablespoon baking powder', '3/4 teaspoon salt', '3 1/3 cups sugar, divided', '1 cup (2 sticks) unsalted butter, room temperature', '1/2 cup solid vegetable shortening, room temperature', '5 large eggs', '1 cup whole milk', '6 tablespoons fresh lemon juice', '2 tablespoons grated lemon peel', '4 cups halved hulled strawberries', '2 1/2-pint containers fresh blackberries', 'Whipped cream']

Preheat oven to 325°F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely. Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours. Cut 1 cake crosswise into slices. Serve with berries and whipped cream.

lemon-pound-cake-with-berries-and-whipped-cream-230660

['3 cups sifted all purpose flour (sifted, then measured)', '1 tablespoon baking powder', '3/4 teaspoon salt', '3 1/3 cups sugar, divided', '1 cup (2 sticks) unsalted butter, room temperature', '1/2 cup solid vegetable shortening, room temperature', '5 large eggs', '1 cup whole milk', '6 tablespoons fresh lemon juice', '2 tablespoons grated lemon peel', '4 cups halved hulled strawberries', '2 1/2-pint containers fresh blackberries', 'Whipped cream']

Roasted Curried Cauliflower

['12 cups cauliflower florets (from about 4 pounds cauliflower)', '1 large onion, peeled, quartered', '1 teaspoon coriander seeds', '1 teaspoon cumin seeds', '3/4 cup olive oil', '1/2 cup red wine vinegar', '3 1/2 teaspoons curry powder', '1 tablespoon Hungarian hot paprika', '1 3/4 teaspoons salt', '1/4 cup chopped fresh cilantro']

Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper. Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.) Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.

roasted-curried-cauliflower-230653

['12 cups cauliflower florets (from about 4 pounds cauliflower)', '1 large onion, peeled, quartered', '1 teaspoon coriander seeds', '1 teaspoon cumin seeds', '3/4 cup olive oil', '1/2 cup red wine vinegar', '3 1/2 teaspoons curry powder', '1 tablespoon Hungarian hot paprika', '1 3/4 teaspoons salt', '1/4 cup chopped fresh cilantro']

Gemelli with Zucchini, Tomatoes, and Bacon

['12 bacon slices, cut crosswise into 1-inch pieces', '1 large red onion, chopped (about 2 cups)', '1 1/2 cups dry white wine', '12 ounces gemelli or rotini (about 3 cups)', '3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces', '3 large plum tomatoes, seeded, coarsely chopped (about 1 1/2 cups)', '1/3 cup chopped fresh oregano', '1 cup crumbled soft fresh goat cheese (about 4 ounces)']

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add onion and sauté until soft, about 3 minutes. Add wine; boil until reduced by 1/3, about 3 minutes. Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. Add zucchini and boil until pasta is tender but still firm to bite and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer. Drain. Add pasta, zucchini, bacon, tomatoes, and oregano to onion in skillet. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Add cheese and toss until beginning to melt, about 2 minutes. Season to taste with salt and pepper and serve.

gemelli-with-zucchini-tomatoes-and-bacon-230650

['12 bacon slices, cut crosswise into 1-inch pieces', '1 large red onion, chopped (about 2 cups)', '1 1/2 cups dry white wine', '12 ounces gemelli or rotini (about 3 cups)', '3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces', '3 large plum tomatoes, seeded, coarsely chopped (about 1 1/2 cups)', '1/3 cup chopped fresh oregano', '1 cup crumbled soft fresh goat cheese (about 4 ounces)']

Toasted Almond and Pecorino Sandwiches

['3 cups whole unblanched almonds (about 1 pound), toasted, cooled', '1/2 cup plus 2 tablespoons olive oil', '3 tablespoons fresh lemon juice', '1 tablespoon grated lemon peel', '1 tablespoon chopped fresh sage', '1/2 teaspoon salt', '1/4 teaspoon ground black pepper', '12 1/2-inch-thick slices country-style bread (each about 3 1/2x5 1/2 inches)', '1 10- to 12-ounce wedge pecorino cheese, cut into very thin slices', 'Additional olive oil']

Coarsely chop nuts in processor. Add next 6 ingredients. Blend until mixture forms coarse paste. (Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before using.) Divide almond paste among half of bread slices; spread to cover. Top with cheese. Sprinkle with pepper. Cover with remaining bread slices. Brush tops with oil. Heat 2 large nonstick skillets over medium-high heat. Add 3 sandwiches, oiled side down, to each skillet. Cook until bread is crusty on bottom, about 6 minutes. Brush tops with oil. Turn sandwiches over. Cook until brown and crusty on bottom, pressing to compact, about 6 minutes.

toasted-almond-and-pecorino-sandwiches-230631

['3 cups whole unblanched almonds (about 1 pound), toasted, cooled', '1/2 cup plus 2 tablespoons olive oil', '3 tablespoons fresh lemon juice', '1 tablespoon grated lemon peel', '1 tablespoon chopped fresh sage', '1/2 teaspoon salt', '1/4 teaspoon ground black pepper', '12 1/2-inch-thick slices country-style bread (each about 3 1/2x5 1/2 inches)', '1 10- to 12-ounce wedge pecorino cheese, cut into very thin slices', 'Additional olive oil']

Wild Mushroom Pizza With Caramelized Onions, Fontina, and Rosemary

['7 tablespoons butter, divided', '2 tablespoons plus 1 teaspoon grapeseed oil', '3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)', '2 pounds assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces', '6 garlic cloves, minced', '2 tablespoons minced shallot (about 1 medium)', '2 cups dry white wine', '1 tablespoon minced fresh rosemary', 'Pizza Dough', 'Cornmeal (for dusting)', 'Garlic oil', '3 cups grated Fontina cheese (about 10 ounces)']

Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes. Season with salt and pepper. Melt remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper. Position rack in bottom third of oven. Place heavy 17x11-inch baking sheet on rack (invert if rimmed). Preheat oven to 500°F at least 30 minutes before baking. Roll out 2 dough disks on lightly floured surface to 8-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer 1 dough round to second baking sheet. Lightly brush dough with garlic oil. Sprinkle with 1/2 cup cheese. Scatter 2 1/2 tablespoons onions over cheese. Scatter 1/2 cup mushrooms over onions. Sprinkle with salt. Position baking sheet with pizza at far edge of 1 side of hot baking sheet. Tilt sheet and pull back slowly, allowing pizza to slide onto hot sheet. Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet. Bake pizzas 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve. Repeat with remaining ingredients.

wild-mushroom-pizza-with-caramelized-onions-fontina-and-rosemary-230633

['7 tablespoons butter, divided', '2 tablespoons plus 1 teaspoon grapeseed oil', '3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)', '2 pounds assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces', '6 garlic cloves, minced', '2 tablespoons minced shallot (about 1 medium)', '2 cups dry white wine', '1 tablespoon minced fresh rosemary', 'Pizza Dough', 'Cornmeal (for dusting)', 'Garlic oil', '3 cups grated Fontina cheese (about 10 ounces)']

Pork Tenderloin with Cider Jus and Rutabaga Purée

['2 cups apple cider', '1 cup low-salt chicken broth', '3/4 cup chopped onion', '6 whole allspice', '3 whole star anise*', '3 large fresh thyme sprigs', '2 cinnamon sticks', '2 teaspoons apple cider vinegar', '1 Turkish bay leaf', '5 tablespoons unsalted butter, cut into 1/2-inch cubes', '2 12-ounce pork tenderloins, well trimmed', 'Olive oil', 'Rutabaga Puree']

Mix first 9 ingredients in heavy medium saucepan. Boil until mixture is reduced to 1 1/2 cups, about 20 minutes. Strain, pressing on solids to extract liquid. Discard solids. Return liquid to saucepan and boil until reduced to 1/2 cup, about 3 minutes. Whisk in butter a few pieces at a time. Season with salt and pepper. Meanwhile, prepare barbecue (medium-high heat). Brush pork with olive oil. Sprinkle generously with salt and pepper. Grill until instant-read thermometer inserted into center of pork registers 145°F, turning frequently, about 20 minutes. Let pork rest 5 minutes (temperature will increase to 150°F). Thinly slice pork crosswise. Divide pork slices among 6 plates. Spoon RutabagaPuree alongside. Drizzle sauce over pork and serve. *Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.

pork-tenderloin-with-cider-jus-and-rutabaga-puree-230641

['2 cups apple cider', '1 cup low-salt chicken broth', '3/4 cup chopped onion', '6 whole allspice', '3 whole star anise*', '3 large fresh thyme sprigs', '2 cinnamon sticks', '2 teaspoons apple cider vinegar', '1 Turkish bay leaf', '5 tablespoons unsalted butter, cut into 1/2-inch cubes', '2 12-ounce pork tenderloins, well trimmed', 'Olive oil', 'Rutabaga Puree']

Roasted Red Bell Pepper and Fennel Salad

['2 large red bell peppers', '5 tablespoons fresh lemon juice', '2 tablespoons extra-virgin olive oil', '3 garlic cloves, minced', '1/4 teaspoon dried crushed red pepper', '1 medium fennel bulb, trimmed, thinly sliced, fronds chopped and reserved', '6 cups mixed baby greens', '1/4 cup halved pitted Kalamata olives', 'Parmesan cheese shavings']

Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips. Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. (Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.) Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl. Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.

roasted-red-bell-pepper-and-fennel-salad-230621

['2 large red bell peppers', '5 tablespoons fresh lemon juice', '2 tablespoons extra-virgin olive oil', '3 garlic cloves, minced', '1/4 teaspoon dried crushed red pepper', '1 medium fennel bulb, trimmed, thinly sliced, fronds chopped and reserved', '6 cups mixed baby greens', '1/4 cup halved pitted Kalamata olives', 'Parmesan cheese shavings']

Lobster Macaroni and Cheese

['1 1 3/4- to 2-pound live lobster', '2 tablespoons olive oil, divided', '12 large shrimp, peeled, deveined, shells reserved', '1 cup chopped onion', '3/4 cup chopped peeled carrots', '3/4 cup chopped celery', '2 garlic cloves, peeled, flattened', '1 Turkish bay leaf', '1 tablespoon tomato paste', '1/4 cup Cognac or brandy', '3 cups water', '4 tablespoons (1/2 stick) butter, divided', '2 tablespoons all purpose flour', '1 cup whipping cream', '1 1/2 cups grated Fontina cheese (about 6 ounces)', '8 ounces shell or gemelli pasta', '6 ounces fresh crabmeat, picked over', '2 tablespoons chopped fresh chives']

Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2-inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and shrimp shells to skillet and sauté 4 minutes. Add onion and next 4 ingredients; sauté 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 3 cups water; bring to boil. Reduce heat, cover, and simmer 30 minutes. Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop shrimp. Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, shrimp, pasta, crab, and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.

lobster-macaroni-and-cheese-230624

['1 1 3/4- to 2-pound live lobster', '2 tablespoons olive oil, divided', '12 large shrimp, peeled, deveined, shells reserved', '1 cup chopped onion', '3/4 cup chopped peeled carrots', '3/4 cup chopped celery', '2 garlic cloves, peeled, flattened', '1 Turkish bay leaf', '1 tablespoon tomato paste', '1/4 cup Cognac or brandy', '3 cups water', '4 tablespoons (1/2 stick) butter, divided', '2 tablespoons all purpose flour', '1 cup whipping cream', '1 1/2 cups grated Fontina cheese (about 6 ounces)', '8 ounces shell or gemelli pasta', '6 ounces fresh crabmeat, picked over', '2 tablespoons chopped fresh chives']

French 75

['1 cup water', '1 cup sugar', '4 cups ice cubes, divided', '1 cup Bombay Sapphire gin or other premium gin, divided', '1/2 cup fresh lemon juice, divided', '1 750-ml bottle Champagne']

Stir 1 cup water and 1 cup sugar in medium saucepan over medium heat until sugar dissolves; bring to boil. Reduce heat; simmer 3 minutes. Chill until cold. (Simple syrup can be made 1 month ahead. Cover and keep chilled.) Place 8 coupe glasses or Champagne flutes in freezer and chill at least 2 hours. Place 1 cup ice, 1/4 cup gin, 2 tablespoons lemon juice, and 3 tablespoons simple syrup in cocktail shaker. Shake well, then strain into 2 chilled glasses or flutes. Repeat 3 more times with remaining ice cubes, gin, lemon juice, and simple syrup to make 6 more drinks. Divide Champagne among glasses and serve.

french-75-230612

['1 cup water', '1 cup sugar', '4 cups ice cubes, divided', '1 cup Bombay Sapphire gin or other premium gin, divided', '1/2 cup fresh lemon juice, divided', '1 750-ml bottle Champagne']

Saint Andre and Fingerling Potato Pies

['2 cups all purpose flour', '1 teaspoon salt', '3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes', '1 large egg', '2 tablespoons (or more) cold water', '1 pound white onions, halved lengthwise, thinly sliced crosswise (about 5 cups)', '2 cups dry white wine', '1/4 cup red wine vinegar', '1/4 cup olive oil', '2 tablespoons tomato paste', '2 tablespoons sugar', '1 large fresh thyme sprig', '1 teaspoon salt', '1/2 teaspoon ground black pepper', '1/2 Turkish bay leaf', '8 ounces fingerling or baby Dutch yellow potatoes', '2 large egg yolks', '2/3 cup whipping cream', '1/8 teaspoon salt', 'Pinch of ground black pepper', 'Pinch of ground nutmeg', '6 ounces Saint André cheese, cut into 6 slices']

Blend flour and salt in processor. Add butter; using on/off turns, cut in butter until coarse meal forms. Add egg and 2 tablespoons cold water. Blend until moist clumps form, adding more cold water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled.) Preheat oven to 375°F. Roll dough out on lightly floured surface to 1/8-inch thickness. Cut out 5-inch rounds, gathering scraps and rerolling dough as needed to make 6 rounds total. Transfer rounds to six 4 1/2-inch-diameter tart pans with 3/4-inch-high sides and removable bottoms. Press dough onto bottom and up sides of each pan, extending 1/8 inch above tart pan edge. Bake crusts until golden brown, pressing down with back of fork if bubbles form, about 22 minutes. Cool. Preheat oven to 400°F. Mix first 10 ingredients in 13x9x2-inch metal baking pan. Bake until onions are golden and almost all liquid is absorbed, stirring every 20 minutes, about 2 hours. Cool. Remove thyme sprig and bay leaf. Meanwhile, place potatoes in small saucepan. Add enough water to cover by 1 inch. Boil until potatoes are tender when pierced with knife, about 10 minutes. Drain; cool. Cut potatoes crosswise into 1/4-inch-thick rounds. Preheat oven to 325°F. Whisk yolks, cream, salt, pepper, and nutmeg in small bowl to blend. Divide onions among crusts, spreading evenly. Arrange potato slices in single layer over onions. Divide egg mixture among pies. Bake pies until edge of filling is set, about 7 minutes. Top each pie with 1 slice cheese. Bake until cheese melts, about 4 minutes. Cool slightly. Remove sides from tart pans and serve pies warm or at room temperature.

saint-andre-and-fingerling-potato-pies-230606

['2 cups all purpose flour', '1 teaspoon salt', '3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes', '1 large egg', '2 tablespoons (or more) cold water', '1 pound white onions, halved lengthwise, thinly sliced crosswise (about 5 cups)', '2 cups dry white wine', '1/4 cup red wine vinegar', '1/4 cup olive oil', '2 tablespoons tomato paste', '2 tablespoons sugar', '1 large fresh thyme sprig', '1 teaspoon salt', '1/2 teaspoon ground black pepper', '1/2 Turkish bay leaf', '8 ounces fingerling or baby Dutch yellow potatoes', '2 large egg yolks', '2/3 cup whipping cream', '1/8 teaspoon salt', 'Pinch of ground black pepper', 'Pinch of ground nutmeg', '6 ounces Saint André cheese', 'cut into 6 slices']

Cherry Smash

['1 cup fresh pitted Bing cherries', '1/4 cup kirsch (clear cherry brandy)', '1/4 cup sugar', '1 cup ice cubes', '6 tablespoons Courvoisier or other premium Cognac', '1/4 cup orange curaçao', '2 tablespoons fresh lemon juice', '1 tablespoon Cherry Heering liqueur or other cherry liqueur']

Combine cherries, kirsch, and sugar in medium bowl; stir to blend. Let stand at room temperature 24 hours, stirring occasionally. (Brandied cherries can be made 2 weeks ahead. Cover and chill.) Place 2 Martini glasses in freezer and chill at least 2 hours. Place 3 brandied cherries in each of 2 chilled glasses; crush cherries with back of spoon. Combine ice cubes, Cognac, orange curaçao, lemon juice, and cherry liqueur in cocktail shaker. Shake well, strain into Martini glasses with cherries, and serve.

cherry-smash-230611

['1 cup fresh pitted Bing cherries', '1/4 cup kirsch (clear cherry brandy)', '1/4 cup sugar', '1 cup ice cubes', '6 tablespoons Courvoisier or other premium Cognac', '1/4 cup orange curaçao', '2 tablespoons fresh lemon juice', '1 tablespoon Cherry Heering liqueur or other cherry liqueur']

Rigatoni with Cheese and Italian Sausage

['1/2 pound rigatoni', '1/4 pound spicy Italian sausage, casing removed', '2 garlic cloves, thinly sliced', '1 1/2 cups prepared marinara sauce', '1/2 teaspoon dried crushed red pepper', '1/4 cup grated mozzarella cheese', '2 tablespoons grated Parmesan cheese', '1 teaspoon chopped fresh Italian parsley', 'Extra-virgin olive oil']

Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta. Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.

rigatoni-with-cheese-and-italian-sausage-230605

['1/2 pound rigatoni', '1/4 pound spicy Italian sausage, casing removed', '2 garlic cloves, thinly sliced', '1 1/2 cups prepared marinara sauce', '1/2 teaspoon dried crushed red pepper', '1/4 cup grated mozzarella cheese', '2 tablespoons grated Parmesan cheese', '1 teaspoon chopped fresh Italian parsley', 'Extra-virgin olive oil']

Seared Ahi Tuna and Avocado Tartare

['1 6-ounce ahi tuna steak', '3 1/2 tablespoons extra-virgin olive oil', '1 large avocado, peeled, pitted, diced', '1 serrano chile or jalapeño chile, seeded, deveined, minced', '1/3 cup chopped fresh cilantro', '1/3 cup chopped red onion', '1/4 cup fresh lime juice', '2 teaspoons chopped fresh oregano']

Heat heavy small skillet over high heat 2 minutes. Brush tuna with 1/2 tablespoon oil; sprinkle with salt and pepper. Place in skillet and sear until brown outside and almost opaque in center, about 3 minutes per side. Cool tuna; dice finely. Combine tuna, remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill.

seared-ahi-tuna-and-avocado-tartare-230607

['1 6-ounce ahi tuna steak', '3 1/2 tablespoons extra-virgin olive oil', '1 large avocado, peeled, pitted, diced', '1 serrano chile or jalapeño chile, seeded, deveined, minced', '1/3 cup chopped fresh cilantro', '1/3 cup chopped red onion', '1/4 cup fresh lime juice', '2 teaspoons chopped fresh oregano']

Grilled Chile Salsa with Rice Crackers

['6 large garlic cloves, unpeeled', '4 large plum tomatoes (3/4 to 1 pound total)', '4 3-inch-long serrano chiles', '4 large shallots, peeled, halved through root end', '2 tablespoons vegetable oil', '1 cup chopped fresh cilantro', '8 teaspoons fresh lime juice', 'Purchased rice crackers']

Prepare barbecue (medium-high heat). Combine garlic, tomatoes, chiles, and shallots in medium bowl. Add oil and toss to coat. Arrange vegetables on barbecue; sprinkle with salt and pepper. Grill until charred, turning occasionally, about 8 minutes. Using tongs, transfer garlic and vegetables to plate and cool. Peel garlic; chop coarsely. Chop tomatoes. Cut chiles in half lengthwise; discard seeds and chop chiles coarsely. Chop shallots. Combine all vegetables in medium bowl. Add cilantro and lime juice. Blend well; season with salt and pepper. (Salsa can be made 8 hours ahead. Cover and chill. Bring to room temperature and stir before using.) Transfer salsa to serving bowl; place on platter. Surround with rice crackers.

grilled-chile-salsa-with-rice-crackers-230603

['6 large garlic cloves, unpeeled', '4 large plum tomatoes (3/4 to 1 pound total)', '4 3-inch-long serrano chiles', '4 large shallots, peeled, halved through root end', '2 tablespoons vegetable oil', '1 cup chopped fresh cilantro', '8 teaspoons fresh lime juice', 'Purchased rice crackers']

Rib-Eye Steaks with Gorgonzola Butter and Crispy Sweet Onion Rings

['2 heads of garlic, top 3/4 inch cut off to expose cloves', '2 tablespoons olive oil', '1/2 cup (1 stick) unsalted butter, room temperature', '1/3 cup crumbled Gorgonzola cheese (about 2 ounces)', '2 tablespoons chopped fresh parsley', '3 cups buttermilk', '2 sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings', '3 cups unbleached all purpose flour', '3 tablespoons onion powder', '3 tablespoons garlic powder', '1 1/2 teaspoons salt', '1 1/2 teaspoons ground black pepper', '4 cups canola oil (for frying)', '6 10- to 12-ounce rib-eye steaks', '2 tablespoons olive oil']

Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds. Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl. Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings. Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.

rib-eye-steaks-with-gorgonzola-butter-and-crispy-sweet-onion-rings-230600

['2 heads of garlic, top 3/4 inch cut off to expose cloves', '2 tablespoons olive oil', '1/2 cup (1 stick) unsalted butter, room temperature', '1/3 cup crumbled Gorgonzola cheese (about 2 ounces)', '2 tablespoons chopped fresh parsley', '3 cups buttermilk', '2 sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings', '3 cups unbleached all purpose flour', '3 tablespoons onion powder', '3 tablespoons garlic powder', '1 1/2 teaspoons salt', '1 1/2 teaspoons ground black pepper', '4 cups canola oil (for frying)', '6 10- to 12-ounce rib-eye steaks', '2 tablespoons olive oil']

Crab Fritters with Herb Salad and Meyer Lemon Aïoli

['1/2 cup mayonnaise', '2 tablespoons fresh Meyer lemon juice', '1 1/2 teaspoons finely grated Meyer lemon peel', '1 1/2 teaspoons Dijon mustard', '1 teaspoon Sherry wine vinegar', '1/4 cup extra-virgin olive oil', '2 large eggs, separated', '1 tablespoon crème fraîche or sour cream', '1 cup (packed) fresh crabmeat, picked over, broken into 1/2-inch pieces (about 6 ounces)', '2 tablespoons chopped fresh chives', '1 tablespoon finely chopped shallot', '1 tablespoon chopped fresh Italian parsley', '4 medium-size fresh shiitake mushrooms, stemmed, caps thinly sliced', '1 tablespoon butter', '2 tablespoons extra-virgin olive oil', '1 tablespoon fresh Meyer lemon juice', '1/2 cup (packed) small fresh basil leaves', '1/2 cup (packed) fresh Italian parsley leaves']

Place mayonnaise in small bowl. Whisk in lemon juice, lemon peel, mustard, and vinegar. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.) Whisk egg yolks and crème fraîche in small bowl to blend. Combine crabmeat, chives, shallot, and chopped parsley in medium bowl. Gently mix in mushrooms and yolk mixture. (Can be made 2 hours ahead. Cover crab mixture and chill.) Beat egg whites in medium bowl until stiff but not dry; fold into crab mixture. Melt butter in heavy large skillet over medium heat. For each fritter, drop 1/4 of crab mixture (about 1/2 cup) into skillet, spacing mounds apart. Sprinkle each with salt and pepper and flatten slightly. Cook fritters until bottoms are brown, about 3 minutes. Turn fritters over. Cook until bottoms are brown and fritters are cooked through, about 3 minutes longer. Meanwhile, whisk oil and lemon juice in medium bowl to blend. Season with salt and pepper. Mix in herbs. Transfer fritters to plates. Top each fritter with dollop of aioli. Place herb salad alongside and serve.

crab-fritters-with-herb-salad-and-meyer-lemon-aioli-230601

['1/2 cup mayonnaise', '2 tablespoons fresh Meyer lemon juice', '1 1/2 teaspoons finely grated Meyer lemon peel', '1 1/2 teaspoons Dijon mustard', '1 teaspoon Sherry wine vinegar', '1/4 cup extra-virgin olive oil', '2 large eggs, separated', '1 tablespoon crème fraîche or sour cream', '1 cup (packed) fresh crabmeat, picked over, broken into 1/2-inch pieces (about 6 ounces)', '2 tablespoons chopped fresh chives', '1 tablespoon finely chopped shallot', '1 tablespoon chopped fresh Italian parsley', '4 medium-size fresh shiitake mushrooms, stemmed, caps thinly sliced', '1 tablespoon butter', '2 tablespoons extra-virgin olive oil', '1 tablespoon fresh Meyer lemon juice', '1/2 cup (packed) small fresh basil leaves', '1/2 cup (packed) fresh Italian parsley leaves']

Yellow Squash and Mozzarella Quiche with Fresh Thyme

['1 1/4 cups unbleached all purpose flour', '1/2 teaspoon salt', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes', '4 tablespoons (or more) ice water', '1 tablespoon butter', '12 ounces yellow crookneck squash, cut into 1/4-inch-thick rounds', '2 teaspoons chopped fresh thyme', '6 large eggs', '1 cup whipping cream', '3/4 teaspoon salt', '1/4 teaspoon ground black pepper', '1/4 teaspoon hot pepper sauce', '3/4 cup (packed) coarsely grated mozzarella cheese (about 3 ounces)']

Blend flour and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day. Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork. Freeze 10 minutes. Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350°F. Melt butter in heavy medium skillet over medium heat. Add squash and thyme. Sauté until squash is just tender and translucent, about 5 minutes. Cool to room temperature. Whisk eggs, cream, salt, pepper, and hot sauce in bowl. Arrange squash over bottom of crust. Sprinkle with mozzarella. Place tart pan on oven rack. Pour egg mixture into crust, filling completely (some egg mixture may be left over). Bake quiche until filling is golden and set in center, about 35 minutes. Transfer quiche to rack; cool 15 minutes.

yellow-squash-and-mozzarella-quiche-with-fresh-thyme-230610

['1 1/4 cups unbleached all purpose flour', '1/2 teaspoon salt', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes', '4 tablespoons (or more) ice water', '1 tablespoon butter', '12 ounces yellow crookneck squash, cut into 1/4-inch-thick rounds', '2 teaspoons chopped fresh thyme', '6 large eggs', '1 cup whipping cream', '3/4 teaspoon salt', '1/4 teaspoon ground black pepper', '1/4 teaspoon hot pepper sauce', '3/4 cup (packed) coarsely grated mozzarella cheese (about 3 ounces)']

Vermicelli with Sauce alla Sofia

['2 garlic cloves', '1 1/2 cups loosely packed fresh flat-leaf parsley leaves', '1 small onion, sliced (1 1/2 cups)', '4 anchovy fillets, rinsed, patted dry, and chopped', '1/3 cup brine-cured green olives, pitted', '2 teaspoons drained bottled capers', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/2 cup plus 1 teaspoon olive oil', '1 lb vermicelli (thin spaghetti) or linguine']

With a food processor running, drop in garlic and finely chop. Stop motor and add parsley, onion, anchovies, olives, capers, salt, and pepper, then process until finely chopped. With motor running, add 1/2 cup oil, blending until incorporated. Cook pasta in a 6- to 8-quart pot of boiling until al dente. Drain well in a colander, then return to pot and toss with remaining 1 teaspoon oil. Transfer pasta to a large serving bowl, then pour sauce over top and toss well. Serve immediately.

vermicelli-with-sauce-alla-sofia-230468

['2 garlic cloves', '1 1/2 cups loosely packed fresh flat-leaf parsley leaves', '1 small onion, sliced (1 1/2 cups)', '4 anchovy fillets, rinsed, patted dry, and chopped', '1/3 cup brine-cured green olives, pitted', '2 teaspoons drained bottled capers', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/2 cup plus 1 teaspoon olive oil', '1 lb vermicelli (thin spaghetti) or linguine']

Camote Tartes Tatins with Pumpkin-Seed Brittle

['Nonstick vegetable oil spray', '1/4 cup sugar', 'Pinch of salt', '1 cup raw shelled pumpkin seeds, toasted', '1 tablespoon plus 1 teaspoon vanilla extract', '1 teaspoon salt', '2 large 3-inch-diameter yams (red-skinned sweet potatoes), peeled, cut crosswise into eight 1/2-inch-thick slices total', '1 cup plus 1 tablespoon sugar', '10 tablespoons unsalted butter, cut into 1-inch cubes, room temperature', '1 17.3-ounce package frozen puff pastry (2 sheets), thawed', '1 large egg', 'Vanilla ice cream']

Spray large rimmed baking sheet with nonstick spray. Stir sugar, 2 tablespoons water, and pinch of salt in small saucepan over medium heat until sugar dissolves. Increase heat to high. Boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Stir in seeds; immediately spread out on baking sheet. Cool until hardened. Break into pieces. (Can be made 2 days ahead. Store in airtight container at room temperature.) Bring 8 cups water, 1 tablespoon vanilla, and 1 teaspoon salt to boil in heavy large saucepan. Add yam slices; cook until just tender, about 6 minutes (do not overcook). Using slotted spoon, transfer yam slices to rack; cool. Preheat oven to 375°F. Lightly spray eight 3/4-cup ramekins or custard cups with nonstick spray. Stir 1 cup sugar and 3 tablespoons water in heavy small saucepan over medium heat until sugar dissolves. Increase temperature to high. Boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Remove from heat. Gradually add butter, whisking until melted and smooth (mixture will bubble). Whisk in 1 teaspoon vanilla. Divide caramel among ramekins. Place 1 yam slice atop caramel in each ramekin. Using 3 1/2-inch round cookie cutter, cut pastry into 8 disks. Pierce pastry all over with fork. Top each yam slice with pastry disk. Beat egg in bowl to blend. Brush pastry lightly with egg. Sprinkle with 1 tablespoon sugar. Bake until pastry is browned and puffed, about 25 minutes. Invert tartes onto plates. Serve warm with vanilla ice cream and brittle.

camote-tartes-tatins-with-pumpkin-seed-brittle-230667

['Nonstick vegetable oil spray', '1/4 cup sugar', 'Pinch of salt', '1 cup raw shelled pumpkin seeds, toasted', '1 tablespoon plus 1 teaspoon vanilla extract', '1 teaspoon salt', '2 large 3-inch-diameter yams (red-skinned sweet potatoes), peeled, cut crosswise into eight 1/2-inch-thick slices total', '1 cup plus 1 tablespoon sugar', '10 tablespoons unsalted butter, cut into 1-inch cubes, room temperature', '1 17.3-ounce package frozen puff pastry (2 sheets), thawed', '1 large egg', 'Vanilla ice cream']

Passion-Fruit Mimosa

['1 cup chilled champagne', '1/2 cup chilled passionfruit nectar or juice']

Divide champagne between 2 glasses and top off each drink with nectar or juice (3 to 4 tablespoons).

passion-fruit-mimosa-200798

['1 cup chilled champagne', '1/2 cup chilled passionfruit nectar or juice']

Screwdriver

['1 1/2 ounces vodka', '3 ounces orange juice', '3 or 4 ice cubes', 'Dash Angostura bitters']

Add vodka and orange juice to a rocks glass filled with ice. Stir to chill and garnish with a dash of bitters.

screwdriver-200058

['1 1/2 ounces vodka', '3 ounces orange juice', '3 or 4 ice cubes', 'Dash Angostura bitters']

Sandmartin

['1 to 1 1/2 ounces gin', '1 to 1 1/2 ounces sweet vermouth', '3 or 4 ice cubes', '1 teaspoon green Chartreuse']

Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

sandmartin-200964

['1 to 1 1/2 ounces gin', '1 to 1 1/2 ounces sweet vermouth', '3 or 4 ice cubes', '1 teaspoon green Chartreuse']

Cranberry Pineapple Punch

['Two 1-quart bottles chilled cranberry juice cocktail', 'A 1-quart 14-ounce can chilled unsweetened pineapple juice', '2 cups chilled ginger ale', '2 cups chilled seltzer water', 'Garnish: fresh pineapple spears, if desired']

In a large punch bowl, combine the cranberry juice cocktail, the pineapple juice, the ginger ale, and the seltzer water, add an ice block, and serve the punch in punch glasses, garnished with the pineapple.

cranberry-pineapple-punch-200885

['Two 1-quart bottles chilled cranberry juice cocktail', 'A 1-quart 14-ounce can chilled unsweetened pineapple juice', '2 cups chilled ginger ale', '2 cups chilled seltzer water', 'Garnish: fresh pineapple spears', 'if desired']

Mike's Milk Punch

['1/2 cup half and half', '1/4cup whole or reduced-fat (2%) milk', '1/4 cup bourbon', '1 1/2 teaspoons (or more) sugar', '1/4 teaspoon vanilla extract', '2 cups ice cubes', 'Freshly grated whole nutmeg or ground nutmeg']

Whip first 5 ingredients in blender until foamy. Stir in ice. Strain punch into two 6-ounce glasses or mugs. Sprinkle with nutmeg and serve.

mikes-milk-punch-201243

['1/2 cup half and half', '1/4cup whole or reduced-fat (2%) milk', '1/4 cup bourbon', '1 1/2 teaspoons (or more) sugar', '1/4 teaspoon vanilla extract', '2 cups ice cubes', 'Freshly grated whole nutmeg or ground nutmeg']

Green Dragon III

['3/4 to 1 ounce green crème de menthe', '1 1/2 to 2 ounces vodka', '3 or 4 ice cubes']

Combine all ingredients in a mixing glass and stir thoroughly. Strain into a chilled cocktail glass.

green-dragon-iii-200260

['3/4 to 1 ounce green crème de menthe', '1 1/2 to 2 ounces vodka', '3 or 4 ice cubes']

Strawberry Lemonade

['1/2 lb strawberries (1 1/2 cups), trimmed and halved', '1 1/2 cups fresh lemon juice (from about 5 lemons)', '1 to 1 1/2 cups sugar', '3 cups cold water']

Purée strawberries with 2 tablespoons lemon juice in a blender until smooth, then force through a fine sieve into a bowl to remove seeds. Stir together strawberry purée, remaining lemon juice, 1 cup sugar, and water in a large pitcher until sugar is dissolved. Taste, then add more sugar if desired. Serve over ice.

strawberry-lemonade-201080

['1/2 lb strawberries (1 1/2 cups), trimmed and halved', '1 1/2 cups fresh lemon juice (from about 5 lemons)', '1 to 1 1/2 cups sugar', '3 cups cold water']

Tipperary

['3/4 ounces Irish whiskey', '3/4 ounce Chartreuse', '3/4 ounce sweet vermouth', '3 or 4 ice cubes']

Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

tipperary-200091

['3/4 ounces Irish whiskey', '3/4 ounce Chartreuse', '3/4 ounce sweet vermouth', '3 or 4 ice cubes']

Mai Tai

['2 ounces dark rum', '1/2 ounce curaçao', '1/2 ounce apricot brandy', '1 1/2 tablespoons lime juice', '3 or 4 ice cubes', 'Pineapple spear']

Combine all ingredients, except the pineapple, in a cocktail shaker and shake vigorously. Strain into a cocktail glass and garnish with the pineapple.

mai-tai-200032

['2 ounces dark rum', '1/2 ounce curaçao', '1/2 ounce apricot brandy', '1 1/2 tablespoons lime juice', '3 or 4 ice cubes', 'Pineapple spear']

Old Fashioned

['1 scant teaspoon simple syrup', '2 dashes Angostura Bitters, plus more to taste', '1 half dollar–sized slice orange peel, including pith', '2 ounces good-quality rye or bourbon', '1 maraschino cherry']

In old-fashioned glass, combine simple syrup and bitters. Fill glass halfway with ice, then stir about a dozen times. Add enough ice to fill glass. Squeeze orange peel over glass to extract oils, add peel to glass, and add whiskey. Stir just until drink is cold and alcoholic bite has softened, about a dozen times. Garnish with cherry, swizzle stick, and straw.

old-fashioned-200042

['1 scant teaspoon simple syrup', '2 dashes Angostura Bitters, plus more to taste', '1 half dollar–sized slice orange peel, including pith', '2 ounces good-quality rye or bourbon', '1 maraschino cherry']

Pineapple Cocktail

['1 cup crushed pineapple', '6 ounces dry white wine', '3 ounces fresh pineapple juice', '1 tablespoon lemon juice', '9 ounces sherry', '6 very small wedges pineapple']

Soak the crushed pineapple in the white wine for two or three hours. Pour into a cocktail shaker and add all other ingredients except the pineapple wedges. Chill mixture thoroughly in the refrigerator. Stir and strain into 6 cocktail glasses. Garnish with pineapple wedges.

pineapple-cocktail-200158

['1 cup crushed pineapple', '6 ounces dry white wine', '3 ounces fresh pineapple juice', '1 tablespoon lemon juice', '9 ounces sherry', '6 very small wedges pineapple']

Rob Roy

['1 1/2 ounces (1 jigger) Scotch', '1 1/2 ounces (1 jigger) sweet or dry vermouth', 'Dash of Angostura bitters', '1 lemon twist for garnish', 'Ice cubes']

In a small cocktail pitcher combine the Scotch, the vermouth, the bitters, and 1 cup ice cubes, stir the mixture well, and strain it into a stemmed cocktail glass. Garnish with the lemon twist.

rob-roy-ii-200635

['1 1/2 ounces (1 jigger) Scotch', '1 1/2 ounces (1 jigger) sweet or dry vermouth', 'Dash of Angostura bitters', '1 lemon twist for garnish', 'Ice cubes']

Alaska

['1 1/2 ounces gin', '3/4 ounce yellow chartreuse', '2 dashes orange bitters', '3 or 4 ice cubes']

Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

alaska-200460

['1 1/2 ounces gin', '3/4 ounce yellow chartreuse', '2 dashes orange bitters', '3 or 4 ice cubes']

Hurricane

['1 ounce light rum', '1 ounce dark rum', '1 tablespoon passion fruit syrup', 'Juice of 1/2 lime', '1 teaspoon superfine sugar, or to taste', 'Ice cubes']

Mix all ingredients except ice in shaker. Stir to dissolve sugar. Add ice cubes, shake well, and strain mixture into a cocktail glass.

hurricane-200325

['1 ounce light rum', '1 ounce dark rum', '1 tablespoon passion fruit syrup', 'Juice of 1/2 lime', '1 teaspoon superfine sugar, or to taste', 'Ice cubes']

Homemade Chai

['2-inch piece fresh ginger, cut into thin rounds', '2 cinnamon sticks', '2 teaspoons black peppercorns', '10 whole cloves', '6 cardamom pods', '6 cups cold water', '6 bags of black tea (preferably Darjeeling)', '2 cups whole milk', '1/2 cup (packed) golden brown sugar']

Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.

homemade-chai-201226

['2-inch piece fresh ginger, cut into thin rounds', '2 cinnamon sticks', '2 teaspoons black peppercorns', '10 whole cloves', '6 cardamom pods', '6 cups cold water', '6 bags of black tea (preferably Darjeeling)', '2 cups whole milk', '1/2 cup (packed) golden brown sugar']

Emerald Isle

['1 1/2 ounces gin', '3/4 ounce green chartreuse', '2 dashes orange bitters', '3 or 4 ice cubes']

Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

emerald-isle-200461

['1 1/2 ounces gin', '3/4 ounce green chartreuse', '2 dashes orange bitters', '3 or 4 ice cubes']

Rusty Nail

['1 or 1 1/2 ounces Drambuie', '1 or 1 1/2 ounces Scotch whiskey', '2 or 3 ice cubes']

Combine all ingredients in an Old-fashioned glass and stir to mix.

rusty-nail-200054

['1 or 1 1/2 ounces Drambuie', '1 or 1 1/2 ounces Scotch whiskey', '2 or 3 ice cubes']

Almond Horchata

['1 cup blanched whole almonds', '2 cups boiling-hot water', '1/2- to 1-inch piece cinnamon stick', '1/3 cup sugar, or to taste', 'Freshly grated zest of 1 lime', '2 cups ice plus additional for glasses', 'Garnish if desired: cinnamon sticks and lime zest']

In a blender combine all horchata ingredients except ice and let stand in blender 5 minutes. Blend mixture on low speed and gradually work up to high speed (use caution when blending hot liquids). Blend mixture on high speed 3 minutes. Add 2 cups ice and blend until melted. Pour mixture through a large sieve lined with a double layer of dampened cheesecloth into a bowl, stirring, and discard solids. Fill 4 tall glasses with additional ice and horchata and garnish with cinnamon sticks and lime zest. Flavor of horchata improves if made 1 day ahead and chilled, covered.

almond-horchata-200778

['1 cup blanched whole almonds', '2 cups boiling-hot water', '1/2- to 1-inch piece cinnamon stick', '1/3 cup sugar, or to taste', 'Freshly grated zest of 1 lime', '2 cups ice plus additional for glasses', 'Garnish if desired: cinnamon sticks and lime zest']

Zombie

['3/4 ounces 90-proof rum', '1 1/2 ounces golden rum, 86 proof', '3/4 ounces light rum, 86 proof', '3/4 ounces pineapple juice', '3/4 ounces papaya juice', '3 tablespoons lime juice', '1 teaspoon superfine sugar', '3 or 4 ice cubes', 'Pineapple spear', 'Maraschino cherry', '1 tablespoon 151-proof rum', 'Superfine sugar']

Combine all ingredients except the pineapple stick, cherry, rum, and sugar in a cocktail shaker. Shake very thoroughly and strain into a highball glass. Garnish with pineapple stick and cherry. Carefully float the rum on top, and lightly sprinkle with a little sugar.

zombie-200070

['3/4 ounces 90-proof rum', '1 1/2 ounces golden rum, 86 proof', '3/4 ounces light rum, 86 proof', '3/4 ounces pineapple juice', '3/4 ounces papaya juice', '3 tablespoons lime juice', '1 teaspoon superfine sugar', '3 or 4 ice cubes', 'Pineapple spear', 'Maraschino cherry', '1 tablespoon 151-proof rum', 'Superfine sugar']

Fresh Lime Margarita

['1 1/2 cups gold tequila', '3/4 cup Triple Sec', '3/4 cup fresh lime juice', '4 tablespoons sugar', '8 cups crushed ice', '2 tablespoons kosher salt', '6 lime wedges']

Combine tequila, triple sec, lime juice, and 2 tablespoons sugar in large pitcher; stir to dissolve sugar. Add crushed ice. Mix salt and remaining 2 tablespoons sugar in shallow bowl. Moisten rim of 6 Margarita glasses with lime wedge. Holding each glass upside down, dip rim into sugar-salt mixture. Pour Margarita into glasses. Garnish with lime wedges.

fresh-lime-margarita-201193

['1 1/2 cups gold tequila', '3/4 cup Triple Sec', '3/4 cup fresh lime juice', '4 tablespoons sugar', '8 cups crushed ice', '2 tablespoons kosher salt', '6 lime wedges']

Manhattan

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

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

manhattan-201149

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

Harvey Wallbanger

['1 1/2 ounces vodka', '4 ounces orange juice', '1/2 ounce Galliano', '1 orange slice for garnish']

In a highball glass almost filled with ice cubes, combine the vodka and orange juice. Stir well. Float the Galliano on top and garnish with orange slice

harvey-wallbanger-200285

['1 1/2 ounces vodka', '4 ounces orange juice', '1/2 ounce Galliano', '1 orange slice for garnish']

Negroni

['2 tablespoons (1 ounce) sweet vermouth', '2 tablespoons (1 ounce) Campari', '2 tablespoons (1 ounce) dry gin', '1 cup ice cubes', '1 navel orange peel twist']

In chilled cocktail shaker or pint glass, stir together vermouth, Campari, gin, and ice until well combined. Strain into a martini glass or ice-filled rocks glass and garnish with orange twist.

negroni-200040

['2 tablespoons (1 ounce) sweet vermouth', '2 tablespoons (1 ounce) Campari', '2 tablespoons (1 ounce) dry gin', '1 cup ice cubes', '1 navel orange peel twist']

Modern Lemonade

['1 1/2 ounces sherry', '1 1/2 ounces sloe gin', '2 tablespoons superfine sugar', '4 tablespoons lemon juice', '3 or 4 ice cubes', 'Twist lemon peel', 'Chilled club soda']

Combine sherry, sloe gin, sugar, lemon juice and ice cubes in a mixing glass and stir well. Strain into a highball glass, add the lemon peel and fill up with soda.

modern-lemonade-200181

['1 1/2 ounces sherry', '1 1/2 ounces sloe gin', '2 tablespoons superfine sugar', '4 tablespoons lemon juice', '3 or 4 ice cubes', 'Twist lemon peel', 'Chilled club soda']

Chelsea Sidecar

['1 1/2 ounces gin', '3/4 ounce Triple Sec', '1 tablespoon lemon juice', '1/2 cup crushed ice']

Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass.

chelsea-sidecar-200490

['1 1/2 ounces gin', '3/4 ounce Triple Sec', '1 tablespoon lemon juice', '1/2 cup crushed ice']

Homemade Sweet-and-Sour Mix for Margaritas

['3 cups water', '3 cups sugar', '2 cups fresh lemon juice', '2 cups fresh lime juice']

Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup. Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. (Can be made 1 week ahead. Cover; keep chilled)

homemade-sweet-and-sour-mix-for-margaritas-200594

['3 cups water', '3 cups sugar', '2 cups fresh lemon juice', '2 cups fresh lime juice']

Belmont

['2 ounces gin', '1/2 ounce grenadine or raspberry syrup', '3/4 ounces heavy cream', '3 or 4 ice cubes']

Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass.

belmont-200474

['2 ounces gin', '1/2 ounce grenadine or raspberry syrup', '3/4 ounces heavy cream', '3 or 4 ice cubes']

Frozen Margarita

['1 jigger (1 1/2 ounces) tequila', '1 jigger (1 1/2 ounces) fresh lime juice', '1/2 teaspoon superfine granulated sugar', '1 pony (1 ounce) Triple Sec or Cointreau', '5 ice cubes']

Rub the rim of an old-fashioned glass with a cut lime and dip it in salt to lightly coat it. Chill the glass. In a blender, blend the ingredients, including the ice cubes, for 30 seconds. Pour into the glass.

frozen-margarita-200743

['1 jigger (1 1/2 ounces) tequila', '1 jigger (1 1/2 ounces) fresh lime juice', '1/2 teaspoon superfine granulated sugar', '1 pony (1 ounce) Triple Sec or Cointreau', '5 ice cubes']

Cherry Blossom

['1 ounce cherry brandy', '1 ounce brandy', '1/ 4 teaspoon curaçao', '1/4 teaspoon grenadine', '1/4 teaspoon lemon juice', '3 or 4 ice cubes']

Combine all ingredients in a cocktail shaker and shake thoroughly. Strain into a cocktail glass.

cherry-blossom-200341

['1 ounce cherry brandy', '1 ounce brandy', '1/ 4 teaspoon curaçao', '1/4 teaspoon grenadine', '1/4 teaspoon lemon juice', '3 or 4 ice cubes']

Orange and Banana Yogurt Smoothie

['1 large banana, peeled, sliced, frozen', '1 cup chilled orange juice', '1/2 cup plain nonfat yogurt', '4 ice cubes', '1 tablespoon honey']

Combine all ingredients in blender. Blend until smooth. Divide smoothie between 2 glasses and serve.

orange-and-banana-yogurt-smoothie-201210

['1 large banana, peeled, sliced, frozen', '1 cup chilled orange juice', '1/2 cup plain nonfat yogurt', '4 ice cubes', '1 tablespoon honey']

Sea Breeze

['1 1/2 ounces vodka', '2 ounces grapefruit juice', '3 ounces cranberry juice', 'Lime slice']

Pour the vodka, grapefruit and cranberry juices into a highball glass almost filled with ice cubes. Stir well. Garnish with lime slice.

sea-breeze-200287

['1 1/2 ounces vodka', '2 ounces grapefruit juice', '3 ounces cranberry juice', 'Lime slice']

Singapore Sling

['2 ice cubes', '2 tablespoons lemon juice', '1 teaspoon superfine sugar', '2 or 3 ounces gin', '1/2 ounce cherry brandy', 'Water', 'Slice of orange or sprig of mint (optional)']

Combine the ice, lemon juice, sugar and gin in a highball glass. Fill with cold water and stir.

singapore-sling-200060

['2 ice cubes', '2 tablespoons lemon juice', '1 teaspoon superfine sugar', '2 or 3 ounces gin', '1/2 ounce cherry brandy', 'Water', 'Slice of orange or sprig of mint (optional)']

Moscow Mule

['2 or 3 ice cubes', '3 ounces vodka', 'Ginger beer', '1 teaspoon lime juice', 'Slice of lime']

Put the ice cubes in a highball glass, add the vodka, fill with ginger beer and garnish with lime slice.

moscow-mule-200038

['2 or 3 ice cubes', '3 ounces vodka', 'Ginger beer', '1 teaspoon lime juice', 'Slice of lime']

Sazerac

['1 cube or 1/2 teaspoon sugar', '4 dashes Peychaud Bitters', 'Splash water, about 1/2 teaspoon', '2 ounces rye whiskey', 'Splash Herbsaint (or Pernod), about 1/2 teaspoon', 'Lemon peel for garnish', 'Ice']

In old-fashioned glass, add ice and set aside. In another, combine sugar, bitters, and water. Muddle until sugar is completely dissolved. Add rye whiskey, fill with ice, and stir well, about 15 seconds. From first glass, discard ice, then add Herbsaint. Holding glass horizontally, turn it so that Herbsaint completely coats the interior. Discard any excess. Strain contents of second glass into chilled glass. Twist lemon peel directly over drink to release essential oils, and serve.

sazerac-200057

['1 cube or 1/2 teaspoon sugar', '4 dashes Peychaud Bitters', 'Splash water, about 1/2 teaspoon', '2 ounces rye whiskey', 'Splash Herbsaint (or Pernod), about 1/2 teaspoon', 'Lemon peel for garnish', 'Ice']