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Sea Breeze II

['1 jigger (1 1/2 ounces) vodka', '1/4 cup chilled grapefruit juice', '1/4 cup chilled cranberry juice', 'Garnish: 1 small grapefruit wedge']

In a long-stemmed glass filled with ice cubes, stir together the vodka, the grapefruit juice and the cranberry juice and garnish the drink with the grapefruit wedge.

sea-breeze-ii-200726

['1 jigger (1 1/2 ounces) vodka', '1/4 cup chilled grapefruit juice', '1/4 cup chilled cranberry juice', 'Garnish: 1 small grapefruit wedge']

Brandy Alexander II

['2 tablespoons brandy', '2 tablespoons crème de cacao', '2 tablespoons heavy cream', 'Freshly grated nutmeg to taste']

In a cocktail shaker combine the brandy, the crème de cacao, the cream, and 1 cup ice cubes, shake the mixture well, and strain it into a stemmed cocktail glass. Sprinkle the Brandy Alexander with the nutmeg.

brandy-alexander-ii-200640

['2 tablespoons brandy', '2 tablespoons crème de cacao', '2 tablespoons heavy cream', 'Freshly grated nutmeg to taste']

Whiskey Flip

['3 ounces whiskey', '1 whole egg', '1 teaspoon superfine sugar', '2 teaspoons heavy cream (optional)', '1/2 cup crushed ice', 'Nutmeg']

Combine all ingredients except the nutmeg in a cocktail shaker and shake vigorously. Strain into a 5-ounce stemmed glass, and grate a little nutmeg on top. 2 or 3 dashes of rum are sometimes added to the whiskey in this cocktail.

whiskey-flip-200197

['3 ounces whiskey', '1 whole egg', '1 teaspoon superfine sugar', '2 teaspoons heavy cream (optional)', '1/2 cup crushed ice', 'Nutmeg']

Pineapple Lemonade

['2 slices pineapple, coarsely chopped', '1 teaspoon superfine sugar', '1 1/2 ounces brandy', 'Dash raspberry syrup', '1/2 cup crushed ice', 'Club soda', 'Twist lemon peel', 'Pineapple stick']

Muddle the pineapple and sugar thoroughly in a cocktail shaker. Add the brandy, raspberry syrup and ice. Shake vigorously. Strain into a highball glass, fill up with soda, and decorate with lemon peel and pineapple stick.

pineapple-lemonade-200182

['2 slices pineapple, coarsely chopped', '1 teaspoon superfine sugar', '1 1/2 ounces brandy', 'Dash raspberry syrup', '1/2 cup crushed ice', 'Club soda', 'Twist lemon peel', 'Pineapple stick']

Basic Mead

['12 to 18 pounds of grade-A honey', '4 1/2 gallons of tap or bottled water', '8 grams (1/4 ounce) of freeze-dried wine, champagne, or dedicated mead yeast']

Making mead requires essentially the same basic kit necessary to brew beer at home: primary and secondary plastic-bucket fermenters with air locks and spigots, transfer hosing, a bottle-filler tube, heavy bottles, bottle caps, bottle capper, and a bottle brush and washer. You should be able to find these items for approximately $70 total (excluding the bottles) through a home-brewing supplier, such as The Home Brewery. Bottles cost from $6 to $20 per dozen, depending on style. You might instead buy a couple of cases of beer in returnable bottles, drink the beer, and — after sanitizing them! — reuse those bottles, for the cost of the deposit. All your equipment must be sanitized or sterilized before use. Ordinary unscented household bleach does the job fine. Put all the equipment (including the lid and stirring spoons) into the fermentation bucket, fill with water, and add 2 teaspoons of unscented bleach. Let it sit for 30 minutes. Drain the water through the spigot, rinse everything in hot water, and allow to air-dry. Bring the 4 1/2 gallons of water to a boil. Well water, by the way, should be avoided because of potentially high levels of strong tasting minerals like iron. Boiling should remove harsh chlorine from municipal tap water. If you don't own a pot large enough to hold five gallons of water, boil as much as possible. You will add the remaining water to the fermenter later. Once the water reaches a boil, remove it from the heat and stir in all of the honey. Do not boil the honey, as it reduces the aromatic quality of the finished mead. While the honey dissolves in the water, put a cup of lukewarm (90 to 100°F) water into a clean bowl. Sprinkle in the yeast and cover the bowl with plastic wrap. When the honey has been fully dissolved in the water and the pot is cool to the touch (not over 80°F), pour the honey-water into the fermentation bucket and stir in the yeast mixture. Note: Cooling the honey-water should take about half an hour. This process can be accelerated with a so-called sink bath, that is, repeatedly immersing the pot in cold water in a sink or basin. If you have not already added the full 4 1/2 gallons of water, top it off with the balance in bottled water (or tap water if you're confident of its quality). Seal the bucket and allow the mixture to ferment for two weeks to one month. The progress of fermentation can judged by monitoring the carbon-dioxide bubbles escaping from the air lock: When they drop to one bubble every sixty seconds, fermentation has nearly concluded. Note that is only an issue during this primary fermentation; secondary fermentation has more to do with aging and mellowing and hence is more flexible. When primary fermentation has subsided, siphon the mead over to your secondary fermentation bucket and seal it. Allow one to four months aging time. Do not open the fermenter, as this risks contaminating the mead. When you decide it has matured enough (and the mead has cleared), you will want to siphon it into sterilized bottles and cap them. Follow the same procedure as you would for home-brewed beer. My book Beer for Dummies has a detailed guide in its Chapter Ten, or consult the web site of the American Homebrewers Association. Keep in mind that this is a recipe for still (i.e., non-carbonated) mead. Mead typically improves with age, so the longer you can wait to open the bottles, the better.

basic-mead-201058

['12 to 18 pounds of grade-A honey', '4 1/2 gallons of tap or bottled water', '8 grams (1/4 ounce) of freeze-dried wine', 'champagne', 'or dedicated mead yeast']

White Spider

['3/4 to1 ounce white 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.

white-spider-200265

['3/4 to1 ounce white crème de menthe', '1 1/2 to 2 ounces vodka', '3 or 4 ice cubes']

Fireworks

['1/4 ounce grenadine syrup', '1/4 ounce crème de cassis', '1/4 ounce apricot brandy', '1/4 ounce Cointreau', '1/4 ounce green Chartreuse', '1/4 ounce cognac or other brandy', '1/4 ounce Kirschwasser']

Pour all the ingredients, in the order listed, into a narrow, straight-sided 2-ounce liqueur glass.

fireworks-200267

['1/4 ounce grenadine syrup', '1/4 ounce crème de cassis', '1/4 ounce apricot brandy', '1/4 ounce Cointreau', '1/4 ounce green Chartreuse', '1/4 ounce cognac or other brandy', '1/4 ounce Kirschwasser']

White Russian

['1½ oz. vodka', '¾ oz. Kahlúa', '¾ oz. heavy cream']

Combine all the ingredients in a cocktail shaker filled with ice and shake until chilled and well integrated, about 15 seconds. Strain into a chilled Old-Fashioned glass.

white-russian-200069

['1½ oz. vodka', '¾ oz. Kahlúa', '¾ oz. heavy cream']

Mint Julep Spritzer

['3/4 cup fresh lemon juice', '2/3 cup sugar', '1 cup (packed) fresh mint leaves', '1 cup bourbon', '2 10-ounce bottles of chilled club soda', '6 cups crushed ice', '8 fresh mint sprigs']

Mix fresh lemon juice, sugar, and fresh mint leaves in small bowl until sugar dissolves; press on mint with back of spoon to crush lightly. Let stand 30 minutes. Strain mint and lemon mixture into pitcher. Mix in bourbon, then club soda and ice. Pour into 8 tall glasses. Garnish each drink with mint sprig.

mint-julep-spritzer-201194

['3/4 cup fresh lemon juice', '2/3 cup sugar', '1 cup (packed) fresh mint leaves', '1 cup bourbon', '2 10-ounce bottles of chilled club soda', '6 cups crushed ice', '8 fresh mint sprigs']

Zucchini Frittata with Blossoms

['12 large eggs', '1 cup freshly grated Parmesan', '2 medium zucchini, rinsed and cut into 2-inch-long julienne strips (about 3 cups)', '3 tablespoons olive oil', '1 onion, chopped fine', '3 garlic cloves, minced', '1 1/2 tablespoons fresh thyme leaves or 1/2 teaspoon dried, crumbled', '6 to 8 zucchini blossoms, pistils removed if desired']

In a bowl whisk together the eggs, add 1/2 cup of the Parmesan and salt and pepper to taste, and whisk the mixture until it is combined well. In a 12-inch non-stick skillet sauté the zucchini in 2 tablespoons of the oil over moderately high heat, stirring until it is softened and transfer it with a slotted spoon to a small bowl. Add the remaining 1 tablespoon oil to the skillet and in it cook the onion and the bell pepper with salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the garlic and the thyme and cook the mixture, stirring, for 1 minute. Stir in the zucchini, pour in the egg mixture, and arrange the zucchini blossoms decoratively on the surface. Preheat the broiler. Cook the frittata over moderate heat, without stirring, for 12 to 15 minutes, or until the edge is set but the center is still soft, and sprinkle the remaining 1/2 cup Parmesan over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under the broiler about 4 inches from the heat for 2 to 3 minutes, or until the cheese is bubbling and golden. Let the frittata cool in the skillet for 5 minutes, run a thin knife around the edge, and slide the frittata onto a serving plate. Cut the frittata into wedges and serve it warm or at room temperature.

zucchini-frittata-with-blossoms-12522

['12 large eggs', '1 cup freshly grated Parmesan', '2 medium zucchini, rinsed and cut into 2-inch-long julienne strips (about 3 cups)', '3 tablespoons olive oil', '1 onion, chopped fine', '3 garlic cloves, minced', '1 1/2 tablespoons fresh thyme leaves or 1/2 teaspoon dried, crumbled', '6 to 8 zucchini blossoms', 'pistils removed if desired']

Basic Butter Cookie Dough

['4 sticks (1 pound) unsalted butter, softened', '1 1/3 cups sugar', '3/4 teaspoon salt', '3 large egg yolks', '2 teaspoons vanilla', '4 2/3 cups all-purpose flour']

In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well.

basic-butter-cookie-dough-13504

['4 sticks (1 pound) unsalted butter, softened', '1 1/3 cups sugar', '3/4 teaspoon salt', '3 large egg yolks', '2 teaspoons vanilla', '4 2/3 cups all-purpose flour']

Mashed Sweet Potatoes with Brown Sugar and Pecans

['1 cup (packed) golden brown sugar', '1/2 cup chopped pecans (about 2 ounces)', '1/4 cup (1/2 stick) chilled butter, cut into 1/4-inch pieces', '5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces', '4 large eggs', '3 tablespoons pure maple syrup', '2 tablespoons vanilla extract', '1 tablespoon fresh lemon juice', '2 teaspoons salt']

Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.) Butter 13 x 9 x 2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor. Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture. Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

mashed-sweet-potatoes-with-brown-sugar-and-pecans-15683

['1 cup (packed) golden brown sugar', '1/2 cup chopped pecans (about 2 ounces)', '1/4 cup (1/2 stick) chilled butter, cut into 1/4-inch pieces', '5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces', '4 large eggs', '3 tablespoons pure maple syrup', '2 tablespoons vanilla extract', '1 tablespoon fresh lemon juice', '2 teaspoons salt']

Sauteed Skirt Steak

['3 lb skirt steak, cut into 8 pieces', '1 1/2 tablespoons Worcestershire sauce', '1 tablespoon oil']

Preheat oven to 450°F. Brush steak with Worcestershire and marinate 15 minutes. Lightly pat steaks dry and season well with salt. Heat 1/2 tablespoon of oil in each of 2 (12-inch) nonstick or heavy skillets over moderately high heat until hot but not smoking, then sauté steaks in batches, without crowding, 3 minutes on each side for medium-rare. Transfer steaks to a platter and let stand, loosely covered, 5 minutes.

sauteed-skirt-steak-103668

['3 lb skirt steak, cut into 8 pieces', '1 1/2 tablespoons Worcestershire sauce', '1 tablespoon oil']

Red-Wine-Braised Oxtails

['Two 750-ml. bottles dry red wine (preferably Burgundy)', '12 large oxtail pieces (about 6 pounds total)', '1/2 stick (1/4 cup) unsalted butter', '5 shallots', '5 garlic cloves', '2 medium carrots', '2 medium leeks (white parts only)', '1 medium onion', '2 celery ribs', '3 fresh thyme sprigs', '3 bay leaves', '1 bunch parsley stems', 'about 4 cups beef broth', 'Accompaniment: celery root puree or mashed potatoes']

Preheat oven to 325°F. In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened. Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter. Serve oxtails and sauce with celery root puree or mashed potatoes.

red-wine-braised-oxtails-14520

['Two 750-ml. bottles dry red wine (preferably Burgundy)', '12 large oxtail pieces (about 6 pounds total)', '1/2 stick (1/4 cup) unsalted butter', '5 shallots', '5 garlic cloves', '2 medium carrots', '2 medium leeks (white parts only)', '1 medium onion', '2 celery ribs', '3 fresh thyme sprigs', '3 bay leaves', '1 bunch parsley stems', 'about 4 cups beef broth', 'Accompaniment: celery root puree or mashed potatoes']

Crabmeat, Apple, and Mango Salad on Cumin Apple Chips

['1 medium Granny Smith apple, chopped (1 cup)', '2 tablespoons chopped shallot', '1 large garlic clove, chopped', '2 tablespoons cider vinegar', '3/4 teaspoon salt', '2/3 cup extra-virgin olive oil', '1 lb jumbo lump crabmeat', '1/2 large firm-ripe mango, peeled, pitted, and cut into 1/4-inch dice (1/2 cup)', '1 medium Granny Smith apple, cut into 1/4-inch dice', '1/3 cup chopped fresh cilantro', 'Cumin apple chips']

Purée apple, shallot, and garlic with vinegar and salt in a blender, scraping down sides several times, until very smooth. With motor running, add oil in a slow stream, then blend until emulsified and very smooth, about 30 seconds. Gently stir together crab, mango, apple, cilantro, and 6 tablespoons dressing, then season with salt. Just before serving, put 1 apple chip on each of 6 plates and top each chip with about 3 tablespoons crab salad. Layer with another chip and another 3 tablespoons crab salad, then top each stack with 1 more chip. Drizzle plates with some of remaining dressing and serve immediately.

crabmeat-apple-and-mango-salad-on-cumin-apple-chips-105400

['1 medium Granny Smith apple, chopped (1 cup)', '2 tablespoons chopped shallot', '1 large garlic clove, chopped', '2 tablespoons cider vinegar', '3/4 teaspoon salt', '2/3 cup extra-virgin olive oil', '1 lb jumbo lump crabmeat', '1/2 large firm-ripe mango, peeled, pitted, and cut into 1/4-inch dice (1/2 cup)', '1 medium Granny Smith apple, cut into 1/4-inch dice', '1/3 cup chopped fresh cilantro', 'Cumin apple chips']

Asparagus with Orange Dressing and Toasted Hazelnuts

['2 tablespoons finely chopped hazelnuts', '1 1/2 lb asparagus', '1/4 teaspoon freshly grated orange zest', '2 teaspoons fresh orange juice', '1 teaspoon fresh lemon juice', '2 tablespoons olive oil']

Preheat oven to 375°F. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander. Whisk together remaining ingredients except nuts with salt and pepper to taste. Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts.

asparagus-with-orange-dressing-and-toasted-hazelnuts-103304

['2 tablespoons finely chopped hazelnuts', '1 1/2 lb asparagus', '1/4 teaspoon freshly grated orange zest', '2 teaspoons fresh orange juice', '1 teaspoon fresh lemon juice', '2 tablespoons olive oil']

Carrot Soup with Thyme and Fennel

['1/4 cup (1/2 stick) butter', '4 medium carrots, peeled, chopped', '3/4 cup chopped onion', '3/4 cup chopped leek (white and pale green parts only)', '2 garlic cloves, chopped', '1/2 teaspoon chopped fresh thyme', '1/4 teaspoon fennel seeds', '5 cups (or more) canned low-salt chicken broth', 'Additional chopped fresh thyme']

Melt 1/4 cup butter in large saucepan over medium-low heat. Add carrots, onion, leek, garlic, 1/2 teaspoon thyme and fennel seeds; stir to coat. Cover; cook until onion is translucent, stirring occasionally, about 15 minutes. Add 5 cups broth. Bring to simmer. Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 minutes. Cool slightly. Working in batches, purée soup in blender. Return to pan. Thin to desired consistency with more broth. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.) Bring soup to simmer. Ladle into bowls. Sprinkle with additional thyme.

carrot-soup-with-thyme-and-fennel-100977

['1/4 cup (1/2 stick) butter', '4 medium carrots, peeled, chopped', '3/4 cup chopped onion', '3/4 cup chopped leek (white and pale green parts only)', '2 garlic cloves, chopped', '1/2 teaspoon chopped fresh thyme', '1/4 teaspoon fennel seeds', '5 cups (or more) canned low-salt chicken broth', 'Additional chopped fresh thyme']

Lemon-Dill Sauce

['3/4 cup dry white wine', '3 tablespoons chopped shallot', '2 tablespoons fresh lemon juice', '1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces', '1 1/2 tablespoons chopped fresh dill']

Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

lemon-dill-sauce-15677

['3/4 cup dry white wine', '3 tablespoons chopped shallot', '2 tablespoons fresh lemon juice', '1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces', '1 1/2 tablespoons chopped fresh dill']

Grilled Rib-Eye Steaks with Roasted Peppers

['2/3 cup olive oil', '2 tablespoons minced fresh thyme', '2 tablespoons minced fresh savory or 2 teaspoons dried', '4 teaspoons mashed anchovy fillets', '4 14- to 16-ounce rib-eye steaks (each about 11/2 inches thick), trimmed of excess fat', '3 red bell peppers', '3 yellow bell peppers', '2 green bell peppers', '4 garlic cloves, minced', '2 tablespoons minced fresh parsley']

Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend. Add steaks; turn to coat. Let stand at room temperature 1 hour, or cover and refrigerate overnight. Char all peppers over gas flame, in broiler or on barbecue until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed and cut peppers into 1/2-inch-wide strips. Mix 1/3 cup oil, 2 teaspoons anchovies and garlic in large bowl to blend. Add peppers. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring peppers to room temperature before continuing.) Prepare barbecue (medium-high heat). Remove steaks from marinade; pat dry. Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Transfer to cutting board. Let stand 5 minutes. Cut steaks diagonally into thin slices. Divide meat among plates. Spoon peppers next to meat. Pour any juices from cutting board over peppers. Sprinkle with parsley and serve.

grilled-rib-eye-steaks-with-roasted-peppers-101985

['2/3 cup olive oil', '2 tablespoons minced fresh thyme', '2 tablespoons minced fresh savory or 2 teaspoons dried', '4 teaspoons mashed anchovy fillets', '4 14- to 16-ounce rib-eye steaks (each about 11/2 inches thick), trimmed of excess fat', '3 red bell peppers', '3 yellow bell peppers', '2 green bell peppers', '4 garlic cloves, minced', '2 tablespoons minced fresh parsley']

Christmas Fruitcake

['2 cups mixed diced glacéed fruits', '2 cups golden raisins', '1 cup dark raisins', '1 1/2 cups dried currants', '1/2 cup halved glacéed red cherries plus additional for garnish', 'N/A glacéed red cherries', '1/2 cup chopped glacéed angelica (available at specialty foods shops) plus additional for garnish', 'N/A glacéed angelica', '3/4 cup plus 1 tablespoon dark rum', '1 1/2 cups all-purpose flour', '1/2 teaspoon double-acting baking powder', '1/2 teaspoon salt', '1/4 teaspoon freshly grated nutmeg', '1/4 teaspoon ground ginger', '2 sticks (1 cup) unsalted butter, softened', '1 cup firmly packed brown sugar', '5 large eggs', '1 cup blanched almonds, toasted lightly, cooled, and ground fine in an electric spiced grinder', '1/2 cup chopped walnuts or pecans', '1/2 cup apricot jam']

In a large bowl combine well the glacéed fruits, the raisins, the currants, 1/2 cup of the cherries, 1/2 cup of the angelica, and 3/4 cup of the rum and let the fruits macerate, covered, overnight. Line the bottom of a well-buttered 9 1/2-inch springform pan with a round of wax paper and butter the paper. Into a small bowl sift together the flour, the baking powder, the salt, the nutmeg, and the ginger. In the bowl of an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy and beat in 4 of the eggs, 1 at a time, beating well after each addition. Drain the fruit mixture in a sieve set over the batter and beat the juices into the batter. Pat the fruits dry between several thicknesses of paper towels and in a bowl toss them with 1/3 cup of the flour mixture. Stir in the remaining flour mixture into the batter, one fourth at a time, stir in the fruit mixture, the ground almonds, and the walnuts, stirring until the mixture is just combined, and turn the batter out into the prepared pan. Put 2 loaf pans, each filled with hot water, in a preheated 300°F. oven and put the springform pan between them. Bake the cake for 1 hour, brush the top with the remaining egg, beaten lightly, and bake the cake for 1 hour more. While the cake is baking, in a saucepan melt the apricot jam with the remaining 1 tablespoon rum over moderate heat, bring the mixture to a boil, and strain it through a fine sieve into a bowl, pressing hard on the solids. Let the cake cool in the pan on a rack for 30 minutes, remove the side of the pan, and invert the cake onto the rack. Remove the pan bottom and the wax paper very carefully, invert the cake onto another rack, and let it cool completely. Arrange the additional cherries and angelica decoratively on the cake, brush the top of the cake with some of the apricot glaze, reserving the remaining glaze for another use, and store the cake, wrapped in plastic wrap and foil. The cake keeps, covered, for 6 months.

christmas-fruitcake-13549

['2 cups mixed diced glacéed fruits', '2 cups golden raisins', '1 cup dark raisins', '1 1/2 cups dried currants', '1/2 cup halved glacéed red cherries plus additional for garnish', 'N/A glacéed red cherries', '1/2 cup chopped glacéed angelica (available at specialty foods shops) plus additional for garnish', 'N/A glacéed angelica', '3/4 cup plus 1 tablespoon dark rum', '1 1/2 cups all-purpose flour', '1/2 teaspoon double-acting baking powder', '1/2 teaspoon salt', '1/4 teaspoon freshly grated nutmeg', '1/4 teaspoon ground ginger', '2 sticks (1 cup) unsalted butter, softened', '1 cup firmly packed brown sugar', '5 large eggs', '1 cup blanched almonds, toasted lightly, cooled, and ground fine in an electric spiced grinder', '1/2 cup chopped walnuts or pecans', '1/2 cup apricot jam']

Herbed Garlic and Parmesan Croutons

['2 large garlic cloves, sliced thin lengthwise', '1 teaspoon dried oregano, crumbled', '1 teaspoon dried basil, crumbled', '1 teaspoon dried thyme, crumbled', '1/2 teaspoon salt plus additional to taste', '1/2 teaspoon pepper', '1/2 cup olive oil', '1 loaf of Italian bread, cut into 3/4-inch cubes (about 7 cups)', '1/4 cup finely grated fresh Parmesan']

In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.

herbed-garlic-and-parmesan-croutons-14518

['2 large garlic cloves, sliced thin lengthwise', '1 teaspoon dried oregano, crumbled', '1 teaspoon dried basil, crumbled', '1 teaspoon dried thyme, crumbled', '1/2 teaspoon salt plus additional to taste', '1/2 teaspoon pepper', '1/2 cup olive oil', '1 loaf of Italian bread, cut into 3/4-inch cubes (about 7 cups)', '1/4 cup finely grated fresh Parmesan']

Caramelized Walnuts

['Nonstick vegetable oil spray', '1/2 cup sugar', '2 tablespoons balsamic vinegar', '1 1/2 cups walnuts']

Preheat oven to 325°F. Line heavy rimmed baking sheet with foil. Spray foil with nonstick spray. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet. Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. (Can be made 2 days ahead. Store airtight at room temperature.)

caramelized-walnuts-108600

['Nonstick vegetable oil spray', '1/2 cup sugar', '2 tablespoons balsamic vinegar', '1 1/2 cups walnuts']

Chicken Piccata

['4 skinless boneless chicken breast halves', '3 tablespoons butter, room temperature', '1 1/2 tablespoons all purpose flour', 'Additional all purpose flour', '2 tablespoons olive oil', '1/3 cup dry white wine', '1/4 cup fresh lemon juice', '1/4 cup canned low-salt chicken broth', '1/4 cup drained capers', '1/4 cup chopped fresh parsley']

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

chicken-piccata-5154

['4 skinless boneless chicken breast halves', '3 tablespoons butter, room temperature', '1 1/2 tablespoons all purpose flour', 'Additional all purpose flour', '2 tablespoons olive oil', '1/3 cup dry white wine', '1/4 cup fresh lemon juice', '1/4 cup canned low-salt chicken broth', '1/4 cup drained capers', '1/4 cup chopped fresh parsley']

Kale and Potato Spanish Tortilla

['1 lb boiling potatoes', '1 cup olive oil', '1 large onion, chopped', '1 1/2 teaspoons salt', '1 lb kale, center ribs discarded', '7 large eggs']

Peel potatoes and cut into 1/3-inch dice (2 1/4 cups). Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then reduce heat to moderately low and cook potatoes, onion, and 1 teaspoon salt, stirring occasionally, until potatoes are tender, about 20 minutes. Cook kale in a 4- to 6-quart pot of boiling salted water until wilted, 2 to 3 minutes. Drain in a colander and immediately transfer to a bowl of cold water to stop cooking. Drain again, squeezing handfuls of kale to extract excess moisture, then coarsely chop. Add kale to potato mixture and cook, stirring occasionally, until kale is tender, about 5 minutes. Drain vegetables in colander set over a bowl, reserving drained oil, and cool 10 minutes. Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon drained oil, and remaining 1/2 teaspoon salt. Add 1 tablespoon drained oil to skillet, then add egg mixture and cook over low heat, covered, until sides are set but center is still loose, about 12 minutes. Remove from heat and let stand, covered, 15 minutes. Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet. Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more. Slide tortilla onto a plate and serve warm, cut into wedges.

kale-and-potato-spanish-tortilla-107743

['1 lb boiling potatoes', '1 cup olive oil', '1 large onion, chopped', '1 1/2 teaspoons salt', '1 lb kale, center ribs discarded', '7 large eggs']

Lemon Curd Layer Cake

['2 1/3 cups sugar', '2 teaspoons cornstarch', '1 cup fresh lemon juice', '4 large eggs', '4 large egg yolks', '3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces', '3/4 cup powdered sugar', '2 cups chilled whipping cream', '1 1/2 cups cake flour', '1 1/2 cups sugar', '2 1/2 teaspoons baking powder', '3/4 teaspoon salt', '4 large egg yolks', '1/4 cup vegetable oil', '1/4 cup orange juice', '1 1/2 teaspoons grated lemon peel', '8 large egg whites', '1/4 teaspoon cream of tartar', 'Lemon slices, halved, patted dry']

Combine 2 1/3 cups sugar and 2 teaspoons cornstarch in heavy medium saucepan. Gradually whisk in fresh lemon juice. Whisk in eggs and yolks; add butter. Whisk over medium heat until curd thickens and boils, about 12 minutes. Pour into medium bowl. Refrigerate until cold, at least 5 hours. (Can be prepared 1 week ahead. Cover and keep refrigerated.) Beat powdered sugar and 1 1/4 cups lemon curd in large bowl just until blended. Beat cream in medium bowl until firm peaks form. Fold cream into curd mixture in 3 additions. Chill until firm, at least 4 hours. Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with parchment paper. Whisk 1 1/2 cups cake flour, 1/2 cup sugar, 2 1/2 teaspoons baking powder and ‟ teaspoon salt in large bowl. Add 4 yolks, 1/4 cup vegetable oil, orange juice, lemon peel and 3/4 cup curd to bowl (do not stir). Combine whites and 1/4 teaspoon cream of tartar in another large bowl. Using electric mixer, beat whites until soft peaks form. Gradually add remaining 1 cup sugar, beating until stiff but not dry. Using same beaters, beat yolk mixture until smooth. Fold whites into yolk mixture in 3 additions. Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; peel off parchment. Cool cakes completely. Spoon 1 cup frosting into pastry bag fitted with plain round tip; refrigerate bag. Place 1 cake layer on cake platter. Spread top of cake layer with 1/3 cup curd, then 1 cup frosting. Top with second cake layer; spread with 1/3 cup curd and 1 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. Spread remaining curd over top of cake, leaving 3/4-inch plain border around edge. Pipe chilled 1 cup frosting in bag in small mounds around edge of cake. (Cake can be prepared 1 day ahead; refrigerate.) Place lemon slices between mounds of frosting. Slice cake and serve.

lemon-curd-layer-cake-100975

['2 1/3 cups sugar', '2 teaspoons cornstarch', '1 cup fresh lemon juice', '4 large eggs', '4 large egg yolks', '3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces', '3/4 cup powdered sugar', '2 cups chilled whipping cream', '1 1/2 cups cake flour', '1 1/2 cups sugar', '2 1/2 teaspoons baking powder', '3/4 teaspoon salt', '4 large egg yolks', '1/4 cup vegetable oil', '1/4 cup orange juice', '1 1/2 teaspoons grated lemon peel', '8 large egg whites', '1/4 teaspoon cream of tartar', 'Lemon slices', 'halved', 'patted dry']

Blueberry Tartlets with Lime Curd

['1/2 cup sugar', '1/3 cup fresh lime juice', '4 large egg yolks', '5 tablespoons unsalted butter, cut into 1/2-inch cubes', '1 1/2 teaspoons grated lime peel', '1 1/2 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', '3 tablespoons (about) chilled whipping cream', '1 large egg yolk', '3 1/2-pint baskets blueberries', '1 tablespoon sugar']

Whisk sugar and lime juice in heavy medium saucepan to blend. Whisk in yolks, then butter. Cook over medium-low heat until thick, smooth, and just beginning to bubble, stirring constantly, about 8 minutes. Remove from heat. Mix in lime peel. Transfer to small bowl. Press plastic wrap onto surface of curd. Refrigerate until cold, at least 4 hours. (Can be made 4 days ahead. Keep refrigerated.) Blend flour, sugar, and salt in processor 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and egg yolk. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Shape dough into log. Cut crosswise into 8 equal rounds. Press each round over bottom and up sides of 3 3/4x3/4-inch tartlet pan with removable bottom. Pierce crusts with fork. Chill at least 1 hour and up to 1 day. Place 1/2 cup berries and sugar in heavy small saucepan. Using fork, mash berries coarsely. Cook mixture over medium heat until beginning to simmer, stirring often, about 5 minutes. Using rubber spatula, push as much of mixture as possible through strainer set over medium bowl. Mix remaining blueberries into strained berries. Set topping aside. Preheat oven to 375°F. Bake tartlet crusts until lightly golden, pressing any bubbles with back of fork, about 15 minutes. Cool crusts completely on rack. Spread curd in crusts. Spoon blueberry topping over. (Can be prepared ahead. Let stand at room temperature up to 2 hours or refrigerate up to 1 day.)

blueberry-tartlets-with-lime-curd-106663

['1/2 cup sugar', '1/3 cup fresh lime juice', '4 large egg yolks', '5 tablespoons unsalted butter, cut into 1/2-inch cubes', '1 1/2 teaspoons grated lime peel', '1 1/2 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', '3 tablespoons (about) chilled whipping cream', '1 large egg yolk', '3 1/2-pint baskets blueberries', '1 tablespoon sugar']

White Bean Salad

['1 2/3 cups dried white beans such as Great Northern (about 2/3 pound)', '1/3 cup lemon vinaigrette', '4 celery ribs', '4 scallions', '1/2 cup packed fresh flat-leafed parsley leaves', '3 large garlic cloves', '1/4 cup chopped fresh chives', '1 tablespoon chopped fresh tarragon leaves', 'fresh lemon juice to taste']

In a large bowl soak beans in cold water to cover by 2 inches at least 6 hours and up to 1 day. Drain beans. In a 3 x 4-quart saucepan cover beans with cold water by 2 inches and simmer until tender, 1 to 1 1/4 hours. After about 45 minutes, season beans with salt. Drain beans in a colander and transfer to a bowl. Gently stir vinaigrette into warm beans. Beans may be prepared up to this point 1 day ahead and cooled, uncovered, before being chilled, covered. Thinly slice celery and scallions. Chop parsley and mince garlic. Add celery, scallions, parsley, garlic, chives, and tarragon to beans and stir in lemon juice and salt and pepper to taste. Serve beans warm or at room temperature.

white-bean-salad-101758

['1 2/3 cups dried white beans such as Great Northern (about 2/3 pound)', '1/3 cup lemon vinaigrette', '4 celery ribs', '4 scallions', '1/2 cup packed fresh flat-leafed parsley leaves', '3 large garlic cloves', '1/4 cup chopped fresh chives', '1 tablespoon chopped fresh tarragon leaves', 'fresh lemon juice to taste']

Rice and Wheat Berry Pilaf with Baby Spinach

['3/4 cup wheat berries*', '5 3/4 cups water', '1 1/2 teaspoons salt', '1 tablespoon olive oil', '3/4 cup basmati rice**', '3 garlic cloves, minced', '1 6-ounce package baby spinach leaves']

Place wheat berries in heavy medium saucepan. Add enough cold water to saucepan to cover wheat berries by 3 inches. Let stand overnight. Drain. Bring 4 cups water, wheat berries and 3/4 teaspoon salt to boil in same saucepan. Reduce heat, cover and simmer until wheat berries are tender but still slightly firm to bite, about 1 hour. Drain. Heat oil in heavy large saucepan over medium heat. Add rice and garlic; stir 1 minute. Stir in remaining 1 3/4 cups water and 3/4 teaspoon salt; bring to boil. Reduce heat to low, cover and cook until liquid is almost absorbed and rice is tender, about 15 minutes. Add spinach and cooked wheat berries; stir until spinach wilts and wheat berries are heated through, about 3 minutes. Season with salt and pepper. Serve hot. *Also called hard wheat berries. Available at most natural foods stores. **Available at Indian markets and many supermarkets.

rice-and-wheat-berry-pilaf-with-baby-spinach-102206

['3/4 cup wheat berries*', '5 3/4 cups water', '1 1/2 teaspoons salt', '1 tablespoon olive oil', '3/4 cup basmati rice**', '3 garlic cloves, minced', '1 6-ounce package baby spinach leaves']

Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney

['1/2 cup (packed) fresh mint leaves', '1/2 cup (packed) fresh cilantro', '1 tablespoon fresh lemon juice', '2 1/2 teaspoons minced fresh ginger', '1 jalapeño chili, seeded, minced', '2 tablespoons (or more) plain yogurt', '1/2 cup plain yogurt', "3 tablespoons tikka paste or mild curry paste (such as Patak's)", '1 tablespoon olive oil', '2 garlic cloves, minced', '2 teaspoons minced fresh ginger', '1/4 teaspoon cayenne pepper', '1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch cubes', '24 (about) 6-inch bamboo skewers, soaked 30 minutes in water', 'Butter lettuce leaves', '1/2 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise', '2 limes, cut into wedges']

Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.) Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours. Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.

indian-spiced-chicken-kebabs-with-cilantro-mint-chutney-107682

['1/2 cup (packed) fresh mint leaves', '1/2 cup (packed) fresh cilantro', '1 tablespoon fresh lemon juice', '2 1/2 teaspoons minced fresh ginger', '1 jalapeño chili, seeded, minced', '2 tablespoons (or more) plain yogurt', '1/2 cup plain yogurt', '"3 tablespoons tikka paste or mild curry paste (such as Pataks)", 1 tablespoon olive oil', '2 garlic cloves, minced', '2 teaspoons minced fresh ginger', '1/4 teaspoon cayenne pepper', '1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch cubes', '24 (about) 6-inch bamboo skewers, soaked 30 minutes in water', 'Butter lettuce leaves', '1/2 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise', '2 limes', 'cut into wedges']

Calzones with Cheese, Sausage and Roasted Red Pepper

['1 1/2 cups warm water (105°F to 115°F.)', '1 envelope dry yeast', '2 tablespoons olive oil', '1 1/2 teaspoons salt', '4 cups (about) all purpose flour', '1 large red bell pepper', '2 tablespoons olive oil', '1 1/4 pounds red onions, sliced', '4 sweet or spicy Italian sausages, casings removed', '3 cups (packed) coarsely grated mozzarella cheese (about 12 ounces)', '12 ounces ricotta cheese', '4 teaspoons dried oregano']

Pour 1 1/2 cups warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in oil and salt. Add 3 3/4 cups flour, about 1/2 cup at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes. Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes. Meanwhile, char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice pepper. Heat olive oil in heavy large skillet over medium-high heat. Add red onions; sauté until brown, about 25 minutes. Set aside. Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Dust 2 baking sheets with flour. Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out dough balls on lightly floured surface to 9-inch rounds. Spread 1/3 cup cheese mixture over half of each round, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal. Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in several places with small knife. Bake calzones 15 minutes. Reverse baking sheets and bake until tops of calzones are golden brown, about 15 minutes longer.

calzones-with-cheese-sausage-and-roasted-red-pepper-100967

['1 1/2 cups warm water (105°F to 115°F.)', '1 envelope dry yeast', '2 tablespoons olive oil', '1 1/2 teaspoons salt', '4 cups (about) all purpose flour', '1 large red bell pepper', '2 tablespoons olive oil', '1 1/4 pounds red onions, sliced', '4 sweet or spicy Italian sausages, casings removed', '3 cups (packed) coarsely grated mozzarella cheese (about 12 ounces)', '12 ounces ricotta cheese', '4 teaspoons dried oregano']

Wild Mushroom Risotto

['5 cups canned low-salt chicken broth', '1/2 ounce dried porcini mushrooms,* rinsed', '2 tablespoons (1/4 stick) butter', '1 tablespoon extra-virgin olive oil', '2 1/2 cups finely chopped onions', '12 ounces crimini mushrooms, finely chopped', '2 large garlic cloves, minced', '1 tablespoon minced fresh thyme', '1 tablespoon minced fresh marjoram', '1 1/2 cups arborio rice or medium-grain white rice', '1/2 cup dry white wine', '1/2 cup grated Parmesan cheese', 'Additional grated Parmesan cheese']

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat. Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately. *Porcini are available at Italian markets and many supermarkets.

wild-mushroom-risotto-102168

['5 cups canned low-salt chicken broth', '1/2 ounce dried porcini mushrooms,* rinsed', '2 tablespoons (1/4 stick) butter', '1 tablespoon extra-virgin olive oil', '2 1/2 cups finely chopped onions', '12 ounces crimini mushrooms, finely chopped', '2 large garlic cloves, minced', '1 tablespoon minced fresh thyme', '1 tablespoon minced fresh marjoram', '1 1/2 cups arborio rice or medium-grain white rice', '1/2 cup dry white wine', '1/2 cup grated Parmesan cheese', 'Additional grated Parmesan cheese']

Turkey Tonnato with Potatoes and Green Beans

['1 (2 1/2- to 3-lb) turkey breast half (with bones and skin)', '1 qt chicken broth', '2 to 2 1/2 qt water', '1 (6-oz) can tuna packed in olive oil, drained', '3 large anchovy fillets', '3/4 cup mayonnaise', '1/3 cup extra-virgin olive oil', '3 to 4 tablespoons fresh lemon juice (to taste)', '1 tablespoon water', '1 lb haricots verts (thin French green beans), trimmed', '2 lb small (1 1/2- to 2-inch) red potatoes, peeled and quartered', '2 tablespoons bottled capers, rinsed and drained', '1/2 cup Kalamata or other brine-cured black olives, pitted and quartered lengthwise', 'Garnish: small fresh basil leaves']

Put turkey breast in a 6- to 8-quart pasta pot and add broth and enough water to cover turkey by 1 inch. Remove turkey and bring liquid to a boil. Season with salt and return turkey to pot, then poach at a bare simmer, uncovered, skimming any froth, until an instant-read thermometer inserted 2 inches diagonally into thickest part of breast (do not touch bone) registers 155°F, 1 to 1 1/4 hours. Cool turkey in broth 30 minutes (internal temperature will rise to 170°F). Purée tuna, anchovies, mayonnaise, oil, lemon juice, and water in a blender until very smooth. Transfer turkey to a cutting board, then bring remaining poaching liquid to a boil. Add half of beans and cook, uncovered, until crisp-tender, 3 to 5 minutes. Transfer with a slotted spoon to a colander and refresh under cold water. Cook remaining beans and refresh in same way. Add potatoes to broth in pot and simmer until just tender, about 10 minutes. Drain potatoes, reserving broth for another use. Thinly slice turkey breast on the diagonal. Arrange beans on a platter and top with potatoes, then drizzle vegetables with some tonnato sauce. Top with turkey slices and more tonnato sauce. Sprinkle dish with capers, olives, and basil. Serve remaining sauce on the side.

turkey-tonnato-with-potatoes-and-green-beans-105125

['1 (2 1/2- to 3-lb) turkey breast half (with bones and skin)', '1 qt chicken broth', '2 to 2 1/2 qt water', '1 (6-oz) can tuna packed in olive oil, drained', '3 large anchovy fillets', '3/4 cup mayonnaise', '1/3 cup extra-virgin olive oil', '3 to 4 tablespoons fresh lemon juice (to taste)', '1 tablespoon water', '1 lb haricots verts (thin French green beans), trimmed', '2 lb small (1 1/2- to 2-inch) red potatoes, peeled and quartered', '2 tablespoons bottled capers, rinsed and drained', '1/2 cup Kalamata or other brine-cured black olives, pitted and quartered lengthwise', 'Garnish: small fresh basil leaves']

Broccoli Rabe

['1/2 bunch broccoli rabe (5 ounces), hollow stems trimmed']

Cook broccoli rabe in boiling salted water until just tender, about 4 minutes. Drain and season with salt and pepper.

broccoli-rabe-102283

['1/2 bunch broccoli rabe (5 ounces)', 'hollow stems trimmed']

Crab, Chili, and Avocado Tostaditos

['Vegetable oil (for frying)', '20 4-inch-diameter corn tortillas (cut from larger corn tortillas, if necessary)', '3 tablespoons olive oil', '2 small poblano chilies,* thinly sliced', '1 red bell pepper, thinly sliced', '1 yellow bell pepper, thinly sliced', '1 cup thinly sliced onion', '4 garlic cloves, thinly sliced', '1 teaspoon minced seeded jalapeño chili', '3/4 pound crabmeat, coarsely flaked', '1/2 cup seeded chopped tomatoes', '1/2 cup crumbled Cotija or feta cheese', '1/3 cup coarsely chopped toasted pumpkin seeds (pepitas)', '1/4 cup coarsely chopped fresh cilantro', '1 tablespoon fresh lime juice', '1 large avocado, halved, pitted, peeled, diced', '1 cup grated Monterey Jack cheese']

Heat enough vegetable oil in heavy large skillet over medium-high heat to reach depth of 1 inch. Working in batches, add tortillas and fry until crisp, about 45 seconds per side. Transfer to paper towels to drain. (Fried tortillas can be made 1 day ahead. Cool tortillas completely and store in resealable plastic bag at room temperature.) Heat olive oil in heavy large skillet over medium heat. Add poblano chilies, bell peppers, onion, garlic, and jalapeño; sauté until just beginning to soften, about 12 minutes. Transfer to large bowl; cool. Mix crab, tomatoes, Cotija cheese, pumpkin seeds, cilantro, and lime juice into vegetable mixture. Season with salt and pepper. (Crab mixture can be made 4 hours ahead. Cover and chill.) Preheat broiler. Place tortillas in single layer on 2 baking sheets. Top with crab mixture and avocado. Sprinkle with Monterey Jack cheese. Broil until cheese melts, about 30 seconds, then serve. *Fresh green chilies that are often called pasillas; available at Latin American markets and some supermarkets.

crab-chili-and-avocado-tostaditos-107678

['Vegetable oil (for frying)', '20 4-inch-diameter corn tortillas (cut from larger corn tortillas, if necessary)', '3 tablespoons olive oil', '2 small poblano chilies,* thinly sliced', '1 red bell pepper, thinly sliced', '1 yellow bell pepper, thinly sliced', '1 cup thinly sliced onion', '4 garlic cloves, thinly sliced', '1 teaspoon minced seeded jalapeño chili', '3/4 pound crabmeat, coarsely flaked', '1/2 cup seeded chopped tomatoes', '1/2 cup crumbled Cotija or feta cheese', '1/3 cup coarsely chopped toasted pumpkin seeds (pepitas)', '1/4 cup coarsely chopped fresh cilantro', '1 tablespoon fresh lime juice', '1 large avocado, halved, pitted, peeled, diced', '1 cup grated Monterey Jack cheese']

Apple, Celery, and Smoked Ham Stuffing

['5 cups 1/2-inch cubes crustless firm white bread (about 7 ounces)', '5 tablespoons butter', '4 cups chopped onions', '2 cups chopped celery', '4 cups small cubes peeled Granny Smith apples', '2 1/3 cups small cubes Black Forest ham', '2 tablespoons chopped fresh Italian parsley', '1 tablespoon minced fresh thyme', '1 tablespoon minced fresh sage', '1 tablespoon minced fresh marjoram', '1/2 teaspoon minced fresh rosemary', '1/4 teaspoon ground nutmeg', '1 1/4 cups low-salt chicken broth', '2 large eggs']

Preheat oven to 350°F. Bake bread cubes on large rimmed baking sheet until dry and beginning to brown, about 12 minutes. Place bread in large bowl and cool. Melt 4 tablespoons butter in heavy large skillet over high heat. Add onions and celery; sauté until tender and beginning to brown, about 10 minutes. Add apples; sauté until tender and beginning to brown, about 10 minutes. Add mixture to bread. Melt 1 tablespoon butter in same skillet. Add ham; sauté 5 minutes. Add ham to bread; mix in herbs and nutmeg. Add broth to same skillet and bring to boil, scraping up any browned bits. Pour broth into small bowl; cool. (Stuffing and broth can be prepared 1 day ahead. Cover separately; chill.) Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Beat eggs into broth; mix into stuffing. Transfer stuffing to prepared dish. Bake uncovered until cooked through and browned on top, about 35 minutes.

apple-celery-and-smoked-ham-stuffing-108823

['5 cups 1/2-inch cubes crustless firm white bread (about 7 ounces)', '5 tablespoons butter', '4 cups chopped onions', '2 cups chopped celery', '4 cups small cubes peeled Granny Smith apples', '2 1/3 cups small cubes Black Forest ham', '2 tablespoons chopped fresh Italian parsley', '1 tablespoon minced fresh thyme', '1 tablespoon minced fresh sage', '1 tablespoon minced fresh marjoram', '1/2 teaspoon minced fresh rosemary', '1/4 teaspoon ground nutmeg', '1 1/4 cups low-salt chicken broth', '2 large eggs']

One-a-Day Baguette

['1 teaspoon active dry yeast', '1 teaspoon sugar', '1 1/2 cups warm water (105°‐115° F)', '4 to 4 1/2 cups unbleached all-purpose flour', '2 1/2 teaspoons salt']

In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking. Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours. Preheat oven to 400° F. Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.) Make 3 or 4 diagonal slashes on loaf with a sharp knife and lightly brush top with cool water. Bake loaf in middle of oven 30 minutes, or until golden, and transfer to a rack to cool.

one-a-day-baguette-14497

['1 teaspoon active dry yeast', '1 teaspoon sugar', '1 1/2 cups warm water (105°‐115° F)', '4 to 4 1/2 cups unbleached all-purpose flour', '2 1/2 teaspoons salt']

Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Bread Crumbs

['1 cup fresh breadcrumbs from French bread with crust', '2 tablespoons extra-virgin olive oil', '2 tablespoons chopped fresh parsley', '9 tablespoons unsalted butter, divided', '12 ounces fresh chanterelle mushrooms or other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large)', '2 1/2 teaspoons chopped fresh thyme', '1 cup chopped green onions', '1/2 cup amontillado Sherry', '1/4 cup low-salt chicken broth', '1/4 cup whipping cream', '4 cups (or more) water', '1 teaspoon salt', '1 cup polenta', '1 pound bay scallops']

Preheat oven to 350°F. Toss breadcrumbs with olive oil and parsley in medium bowl to blend. Spread onto rimmed baking sheet. Bake until golden and crunchy, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.) Melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and thyme. Sauté until mushrooms are tender, stirring occasionally, about 7 minutes. Add green onions; sauté 1 minute. Add Sherry; boil until slightly reduced, about 2 minutes. Add broth. Boil until reduced by half, about 3 minutes. Add cream; simmer until thickened, about 3 minutes. (Can be made 3 hours ahead. Cover and refrigerate.) Bring 4 cups water and 1 teaspoon salt to boil in heavy medium saucepan. Gradually whisk in polenta. Reduce heat to medium-low. Cook polenta until tender, adding more water as needed if too thick, and whisking frequently, about 20 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Cover to keep warm. Reheat mushroom mixture. Melt 2 tablespoons butter in another large skillet over high heat. Add scallops and sauté until just translucent in center, about 1 minute. Stir scallops and juices into mushrooms. Season with salt and pepper. Divide polenta among 6 plates. Spoon scallop mixture over polenta, sprinkle breadcrumbs over, and serve.

bay-scallops-with-polenta-wild-mushrooms-sherry-and-parsley-bread-crumbs-109147

['1 cup fresh breadcrumbs from French bread with crust', '2 tablespoons extra-virgin olive oil', '2 tablespoons chopped fresh parsley', '9 tablespoons unsalted butter, divided', '12 ounces fresh chanterelle mushrooms or other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large)', '2 1/2 teaspoons chopped fresh thyme', '1 cup chopped green onions', '1/2 cup amontillado Sherry', '1/4 cup low-salt chicken broth', '1/4 cup whipping cream', '4 cups (or more) water', '1 teaspoon salt', '1 cup polenta', '1 pound bay scallops']

Roast Chicken with Rosemary-Orange Butter

['3 shallots', '6 tablespoons (3/4 stick) butter, room temperature', '4 teaspoons minced fresh rosemary', '1 tablespoon grated orange peel', '1 7-pound whole roasting chicken, neck and heart reserved', '1 medium onion, chopped', '2 medium carrots, peeled, chopped', '1 celery stalk, chopped', '3/4 cup dry white wine', '1 1/2 cups canned low-salt chicken broth']

Position rack in center of oven; preheat to 400°F. Mince 1 shallot; mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside. Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs. Sprinkle chicken cavity with salt and pepper. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape. Spread remaining butter over chicken. Sprinkle chicken with salt and pepper. Place rack in large roasting pan. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F., stirring vegetables in pan occasionally, about 1 hour 40 minutes. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan). Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes. Add broth. Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes. Strain into 2-cup glass measuring cup; discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper. Serve chicken with pan sauce.

roast-chicken-with-rosemary-orange-butter-100978

['3 shallots', '6 tablespoons (3/4 stick) butter, room temperature', '4 teaspoons minced fresh rosemary', '1 tablespoon grated orange peel', '1 7-pound whole roasting chicken, neck and heart reserved', '1 medium onion, chopped', '2 medium carrots, peeled, chopped', '1 celery stalk, chopped', '3/4 cup dry white wine', '1 1/2 cups canned low-salt chicken broth']

Chocolate Chunk Oatmeal Coconut Cookies

['2 sticks (1 cup) unsalted butter, softened', '1 cup packed brown sugar', '6 tablespoons granulated sugar', '2 large eggs', '1 1/2 teaspoons vanilla', '1/2 teaspoon baking soda', '1/2 teaspoon salt', '1 cup all-purpose flour', '2 1/4 cups old-fashioned oats', '1 1/2 cups packaged finely shredded unsweetened coconut', '12 oz semisweet or bittersweet chocolate (not unsweetened), cut into 1/2-inch chunks (about 2 cups)', '3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped']

Preheat oven to 375°F. Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds. Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total. Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.

chocolate-chunk-oatmeal-coconut-cookies-105431

['2 sticks (1 cup) unsalted butter, softened', '1 cup packed brown sugar', '6 tablespoons granulated sugar', '2 large eggs', '1 1/2 teaspoons vanilla', '1/2 teaspoon baking soda', '1/2 teaspoon salt', '1 cup all-purpose flour', '2 1/4 cups old-fashioned oats', '1 1/2 cups packaged finely shredded unsweetened coconut', '12 oz semisweet or bittersweet chocolate (not unsweetened), cut into 1/2-inch chunks (about 2 cups)', '3/4 cup almonds with skins (4 oz)', 'toasted', 'cooled', 'and chopped']

Endive, Mâche, and Radish Salad with Champagne Vinaigrette

['2 tablespoons Champagne vinegar', '1 tablespoon finely chopped shallot', '1/4 teaspoon Dijon mustard', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/3 cup extra-virgin olive oil', '1 tablespoon finely chopped fresh chives', '1 1/2 pound Belgian endive (6 heads), cut crosswise into 1-inch pieces', "8 ounces mâche (lamb's lettuce), trimmed (8 cups)", '1 bunch radishes (1/2 lb), halved lengthwise, then thinly sliced crosswise']

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified, then whisk in chives. Toss together endive, mâche, and radishes in a large bowl, then drizzle with dressing and toss gently to coat. Serve immediately.

endive-mache-and-radish-salad-with-champagne-vinaigrette-105895

['2 tablespoons Champagne vinegar', '1 tablespoon finely chopped shallot', '1/4 teaspoon Dijon mustard', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/3 cup extra-virgin olive oil', '1 tablespoon finely chopped fresh chives', '1 1/2 pound Belgian endive (6 heads), cut crosswise into 1-inch pieces', '"8 ounces mâche (lambs lettuce)', 'trimmed (8 cups)"', '1 bunch radishes (1/2 lb)', 'halved lengthwise', 'then thinly sliced crosswise']

Baked Pork Chops with Parmesan-Sage Crust

['1 1/2 cups fresh breadcrumbs made from crustless French bread', '1 cup freshly grated Parmesan cheese (about 3 ounces)', '1 tablespoon dried rubbed sage', '1 teaspoon grated lemon peel', '2 large eggs', '1/4 cup all purpose flour', '4 bone-in center-cut pork loin chops (each about 1 inch thick)', '2 tablespoons (1/4 stick) butter', '2 tablespoons olive oil', 'Lemon wedges (optional)', 'Orange wedges (optional)']

Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes. Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

baked-pork-chops-with-parmesan-sage-crust-104711

['1 1/2 cups fresh breadcrumbs made from crustless French bread', '1 cup freshly grated Parmesan cheese (about 3 ounces)', '1 tablespoon dried rubbed sage', '1 teaspoon grated lemon peel', '2 large eggs', '1/4 cup all purpose flour', '4 bone-in center-cut pork loin chops (each about 1 inch thick)', '2 tablespoons (1/4 stick) butter', '2 tablespoons olive oil', 'Lemon wedges (optional)', 'Orange wedges (optional)']

Grilled Lobsters with Southeast Asian Dipping Sauce

['six 1 1/4-pound live lobsters', '3 garlic cloves', '1/3 cup Asian fish sauce', '1/3 cup fresh lime juice', '1/3 cup packed brown sugar', '3 tablespoons water', '1 1/2 teaspoons Asian chili paste', '1/4 cup packed fresh cilantro leaves', '1/4 cup packed fresh mint leaves', 'Garnish: lime halves']

Bring an 8-quart kettle three fourths full with water to a boil for lobsters. Mince garlic and in a bowl stir together with fish sauce, lime juice, brown sugar, water, and chili paste. Dipping sauce may be made up to this point 1 day ahead and chilled, covered. Plunge 2 lobsters headfirst into boiling water and cook 3 minutes (lobsters will be only partially cooked). Transfer lobsters with tongs to a colander to drain and cool. Return water to a boil and cook remaining 4 lobsters in same manner. When lobsters are cool enough to handle, twist off tails and break off claws at body of each lobster, discarding bodies. With kitchen shears halve tails (including shells) lengthwise. (Do not remove tail or claw meat from shells.) Lobsters may be prepared up to this point 1 day ahead and chilled, covered. (If making ahead, chill lobster immediately and keep chilled until ready to grill.) Prepare grill. Chop cilantro and mint and stir into dipping sauce. Measure out 1/4 cup dipping sauce to use for basting lobster tails. Grill claws on a rack set 5 to 6 inches over glowing coals, covered, turning them occasionally, until liquid bubbles at open ends, about 5 minutes, and transfer to a serving platter. Arrange tails on grill, cut sides up, and brush with basting sauce. Grill tails, covered, basting occasionally, 6 minutes, or until meat is opaque.Serve lobster with dipping sauce and lime halves.

grilled-lobsters-with-southeast-asian-dipping-sauce-101765

['six 1 1/4-pound live lobsters', '3 garlic cloves', '1/3 cup Asian fish sauce', '1/3 cup fresh lime juice', '1/3 cup packed brown sugar', '3 tablespoons water', '1 1/2 teaspoons Asian chili paste', '1/4 cup packed fresh cilantro leaves', '1/4 cup packed fresh mint leaves', 'Garnish: lime halves']

Sweet Palmiers

['4 sheets puff pastry', '1 1/2 tablespoons sugar']

Preheat oven to 400°F. Sprinkle some sugar on a work surface and cover it with a puff pastry square sheet. Then sprinkle more sugar evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Fold in two opposite sides of the pastry sheet square so that they the sides meet in the center. Fold in same sides of the pastry again. Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in sugar and arrange, cut side down, on an ungreased baking sheet. Repeat with three remaining pastry sheets. Bake palmiers in batches in middle of oven until golden on bottom, about 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.

sweet-palmiers-106763

['4 sheets puff pastry', '1 1/2 tablespoons sugar']

Orzo Salad with Feta, Olives and Bell Peppers

['12 ounces orzo (rice-shaped pasta)', '2 tablespoons plus 1/2 cup olive oil', '1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)', '1 cup chopped red bell pepper', '1 cup chopped yellow bell pepper', '3/4 cup pitted Kalamata olives', '4 green onions, chopped', '2 tablespoons drained capers', '3 tablespoons fresh lemon juice', '1 tablespoon white wine vinegar', '1 tablespoon minced garlic', '1 1/2 teaspoons dried oregano', '1 teaspoon Dijon mustard', '1 teaspoon ground cumin', '3 tablespoons pine nuts, toasted']

Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers. Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper. Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish salad with pine nuts; serve.

orzo-salad-with-feta-olives-and-bell-peppers-4562

['12 ounces orzo (rice-shaped pasta)', '2 tablespoons plus 1/2 cup olive oil', '1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)', '1 cup chopped red bell pepper', '1 cup chopped yellow bell pepper', '3/4 cup pitted Kalamata olives', '4 green onions, chopped', '2 tablespoons drained capers', '3 tablespoons fresh lemon juice', '1 tablespoon white wine vinegar', '1 tablespoon minced garlic', '1 1/2 teaspoons dried oregano', '1 teaspoon Dijon mustard', '1 teaspoon ground cumin', '3 tablespoons pine nuts', 'toasted']

Angel Food Cake

['1 1/2 cups egg whites (11 to 12 large eggs)', '1 1/2 cups (150 g) sifted confectioners sugar (sift before measuring)', '1 cup (100 g) sifted cake flour (not self-rising; sift before measuring)', '1/4 teaspoon salt', '1 1/2 teaspoons cream of tartar', '1 cup (200 g) granulated sugar', '1 teaspoon vanilla', 'Special equipment: a 10-inch tube pan (about 4 inches deep) with a removable bottom']

Let egg whites stand in bowl of a standing electric mixer (see cooks' note) at room temperature about 1 hour before making cake. (They should be about 60°F, slightly below room temperature.) Set oven rack in lower third of oven and preheat oven to 350°F. Sift together confectioners sugar, flour, and salt onto a sheet of wax paper using a triple sifter or fine sieve. Beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks. Add granulated sugar gradually, beating, and continue beating just until whites are thickened and form soft, droopy peaks. Beat in vanilla. Sprinkle one fourth of sifted dry ingredients over whites and fold in with a rubber spatula gently but thoroughly. Fold in remaining dry ingredients, one third at a time. Gently pour batter evenly into ungreased tube pan and bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly, and a tester comes out clean, 40 to 45 minutes. Invert pan onto neck of an empty wine bottle or a large metal funnel and cool cake completely. To remove cake from pan, run tip of a long, narrow knife between outer edge of cake and pan. Tilt cake pan on its side and gently tap bottom edge against counter. Rotate pan, tapping and turning a few more times, until cake appears free. Cover pan with a metal rack or cardboard round and invert, tapping pan firmly to loosen cake. Lift pan from cake. (It should come out beautifully, like a pillow taken out of a slipcover.) Slice cake with a serrated knife, using a sawing motion.

angel-food-cake-105741

['1 1/2 cups egg whites (11 to 12 large eggs)', '1 1/2 cups (150 g) sifted confectioners sugar (sift before measuring)', '1 cup (100 g) sifted cake flour (not self-rising; sift before measuring)', '1/4 teaspoon salt', '1 1/2 teaspoons cream of tartar', '1 cup (200 g) granulated sugar', '1 teaspoon vanilla', 'Special equipment: a 10-inch tube pan (about 4 inches deep) with a removable bottom']

Grilled Salmon with Tomato, Cucumber and Caper Salsa

['1/3 cup fresh lemon juice', '1/3 cup extra-virgin olive oil', '1/3 cup chopped shallots', '1 tablespoon grated lemon peel', '1 3/4 teaspoons ground cumin', '1 medium English hothouse cucumber, unpeeled, diced', '1 12-ounce basket small cherry tomatoes, each quartered', '1 large yellow bell pepper, diced', '1/4 cup drained capers', '2 tablespoons chopped fresh cilantro', 'Nonstick vegetable oil spray', '1 2 1/2- to 2 3/4-pound salmon fillet with skin (1 whole side)']

Whisk first 5 ingredients in small bowl. Season marinade with salt and pepper. Combine 1/2 cup marinade, cucumber and next 4 ingredients in medium bowl; season salsa with salt and pepper. Let stand 30 minutes; toss occasionally. Spray barbecue rack with nonstick spray and prepare barbecue (medium-high heat). Place salmon, skin side down, in large glass baking dish. Top with remaining marinade. Let stand 10 minutes. Sprinkle with salt and pepper. Spray basket with nonstick spray. Place salmon in fish basket, folding tail under if fish is too long. Place basket on barbecue and grill salmon, skin side up, 5 minutes. Turn basket over; grill salmon until just opaque in center, about 5 minutes longer. Turn salmon out onto platter. Spray rimless baking sheet with nonstick spray. Place salmon, skin side up, on sheet. Spray skin with nonstick spray. Slide salmon, skin side up, onto barbecue. Grill 5 minutes. Stand blade of large spatula at 1 long side of salmon to hold in place. From opposite side, slide rimless baking sheet completely under salmon. Hold salmon with spatula; turn sheet and salmon over, releasing salmon, skin side down, onto barbecue. Grill salmon until just opaque in center, about 5 minutes longer. Slide baking sheet under salmon; transfer fish to platter. Serve with salsa.

grilled-salmon-with-tomato-cucumber-and-caper-salsa-101820

['1/3 cup fresh lemon juice', '1/3 cup extra-virgin olive oil', '1/3 cup chopped shallots', '1 tablespoon grated lemon peel', '1 3/4 teaspoons ground cumin', '1 medium English hothouse cucumber, unpeeled, diced', '1 12-ounce basket small cherry tomatoes, each quartered', '1 large yellow bell pepper, diced', '1/4 cup drained capers', '2 tablespoons chopped fresh cilantro', 'Nonstick vegetable oil spray', '1 2 1/2- to 2 3/4-pound salmon fillet with skin (1 whole side)']

Sauteed Collard Greens

['2 1/2 pounds collard greens', '2 garlic cloves', '1 tablespoon unsalted butter', '1 tablespoon olive oil', '1 teaspoon fresh lemon juice, or to taste']

Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon. Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes. Drizzle collards with lemon juice and toss well.

sauteed-collard-greens-15805

['2 1/2 pounds collard greens', '2 garlic cloves', '1 tablespoon unsalted butter', '1 tablespoon olive oil', '1 teaspoon fresh lemon juice', 'or to taste']

Sticky Date Pudding with Toffee Sauce

['1 3/4 cups packed pitted dates (about 10 ounces)', '2 cups water', '1 1/2 teaspoons baking soda', '2 cups all-purpose flour', '1/2 teaspoon baking powder', '1/2 teaspoon ground ginger', '1/2 teaspoon salt', '3/4 stick (6 tablespoons) unsalted butter, softened', '1 cup granulated sugar', '3 large eggs', '1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter', '1 1/2 cups packed light brown sugar', '1 cup heavy cream', '1/2 teaspoon vanilla', 'Accompaniment: vanilla ice cream']

Preheat oven to 375°F. and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour. Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes. While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well. Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack. In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm. Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.

sticky-date-pudding-with-toffee-sauce-15100

['1 3/4 cups packed pitted dates (about 10 ounces)', '2 cups water', '1 1/2 teaspoons baking soda', '2 cups all-purpose flour', '1/2 teaspoon baking powder', '1/2 teaspoon ground ginger', '1/2 teaspoon salt', '3/4 stick (6 tablespoons) unsalted butter, softened', '1 cup granulated sugar', '3 large eggs', '1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter', '1 1/2 cups packed light brown sugar', '1 cup heavy cream', '1/2 teaspoon vanilla', 'Accompaniment: vanilla ice cream']

Penne with Yau Choy

['2 lb yau choy', '6 oz bacon, chopped', '2 tablespoons olive oil', '1 large onion (1 lb), quartered lengthwise, then sliced crosswise 1/2 inch thick', '2 garlic cloves, minced', '1 lb penne rigate', '1 oz finely grated parmesan (1/2 cup)', '1 teaspoon salt', '1/4 teaspoon black pepper']

Discard tough ends from yau choy, then chop stems into 1-inch pieces and coarsely chop leaves. Cook stems in a 6- to 8-quart pot of boiling salted water until just tender, about 4 minutes. Stir in leaves and cook 1 minute. Transfer yau choy with a slotted spoon to a colander (keep water simmering for pasta), then rinse under cold water to stop cooking and drain again. Do not squeeze out excess water. Cook bacon in oil in a 12-inch deep heavy skillet over moderate heat, stirring, until golden brown and crisp, 5 to 7 minutes. Add onion and cook, stirring, until golden, about 15 minutes. Add garlic to onion and cook over moderate heat, stirring, until golden, about 2 minutes. While onion and garlic are cooking, bring pot of simmering water to a boil. Add pasta and cook until al dente. Reserve 1 cup of pasta cooking water, then drain pasta in colander. Add reserved cooking water to onion and cook, stirring and scraping up brown bits, 30 seconds. Add yau choy and toss to combine. Add pasta, cheese, salt, and pepper and cook over moderately high heat, tossing, until well combined, 1 to 2 minutes.

penne-with-yau-choy-107748

['2 lb yau choy', '6 oz bacon, chopped', '2 tablespoons olive oil', '1 large onion (1 lb), quartered lengthwise, then sliced crosswise 1/2 inch thick', '2 garlic cloves, minced', '1 lb penne rigate', '1 oz finely grated parmesan (1/2 cup)', '1 teaspoon salt', '1/4 teaspoon black pepper']

Superb English Plum Pudding

['1 pound seedless raisins', '1 pound sultana raisins', '1/2 pound currants', '1 cup thinly sliced citron', '1 cup chopped candied peel', '1 teaspoon cinnamon', '1/2 teaspoon mace', '1/2 teaspoon nutmeg', '1/4 teaspoon ground cloves', '1/4 teaspoon allspice', '1/4 teaspoon freshly ground black pepper', '1 pound finely chopped suet - powdery fine', '1 1/4 cups cognac', '1 1/4 pounds (approximately) fresh bread crumbs', '1 cup scalded milk', '1 cup sherry or port', '12 eggs, well beaten', '1 cup sugar', '1 teaspoon salt', 'Cognac']

Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day. Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place. To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

superb-english-plum-pudding-20010

['1 pound seedless raisins', '1 pound sultana raisins', '1/2 pound currants', '1 cup thinly sliced citron', '1 cup chopped candied peel', '1 teaspoon cinnamon', '1/2 teaspoon mace', '1/2 teaspoon nutmeg', '1/4 teaspoon ground cloves', '1/4 teaspoon allspice', '1/4 teaspoon freshly ground black pepper', '1 pound finely chopped suet - powdery fine', '1 1/4 cups cognac', '1 1/4 pounds (approximately) fresh bread crumbs', '1 cup scalded milk', '1 cup sherry or port', '12 eggs, well beaten', '1 cup sugar', '1 teaspoon salt', 'Cognac']

Grilled Ham, Cheese, and Salami with Caper Relish

['1/2 cup olive oil', '3 tablespoons white wine vinegar', '1 large shallot, minced', '4 teaspoons minced fresh oregano', '1 rectangular 10x7x1 1/2-inch bread loaf (such as ciabatta)', '3 ounces sliced provolone cheese', '4 ounces sliced Italian Genoa salami', '4 ounces sliced Black Forest ham', '3 tablespoons finely chopped pitted brine-cured green olives', '3 tablespoons capers, chopped', '3 tablespoons minced peperoncini', '3 tablespoons butter, room temperature', '3 ounces Teleme or Fontina cheese, grated (about 1 cup)', '1 cup thinly sliced iceberg lettuce']

Whisk first 4 ingredients in small bowl; season dressing with salt and pepper. Cut top crust (about 1/3 inch) off bread and discard. Cut bread horizontally in half. Arrange provolone cheese on cut side of bottom half, covering completely. Top with layer of salami, then ham. Mix olives, capers, and peperoncini in small bowl; spread relish over ham. Press top half of bread, cut side down, atop relish; spread with 1 1/2 tablespoons butter. Heat heavy large skillet over medium heat 3 minutes. Place sandwich, buttered side down, in skillet. Using another skillet, press sandwich to compact slightly. Cook until golden, about 5 minutes. Spread top of sandwich with remaining 1 1/2 tablespoons butter. Using large spatula, turn sandwich over. Press again with second skillet. Cook until bottom is golden and cheese melts, about 5 minutes. Transfer sandwich to work surface. Lift off bread top; sprinkle with Teleme cheese, lettuce, and dressing. Press bread top onto sandwich and cut into quarters.

grilled-ham-cheese-and-salami-with-caper-relish-107645

['1/2 cup olive oil', '3 tablespoons white wine vinegar', '1 large shallot, minced', '4 teaspoons minced fresh oregano', '1 rectangular 10x7x1 1/2-inch bread loaf (such as ciabatta)', '3 ounces sliced provolone cheese', '4 ounces sliced Italian Genoa salami', '4 ounces sliced Black Forest ham', '3 tablespoons finely chopped pitted brine-cured green olives', '3 tablespoons capers, chopped', '3 tablespoons minced peperoncini', '3 tablespoons butter, room temperature', '3 ounces Teleme or Fontina cheese, grated (about 1 cup)', '1 cup thinly sliced iceberg lettuce']

Top Sirloin Steak with Bell Pepper and Onion Sauté

['2 1 1/2-pound top sirloin steaks (or one 2- to 3-pound steak), 1 inch thick', '6 tablespoons olive oil', '2 tablespoons balsamic vinegar or red wine vinegar', '6 garlic cloves, minced', '1 large onion, sliced', '1 large red bell pepper, sliced', '1 large green bell pepper, sliced', '1 cup unsalted beef broth or low-salt chicken broth', 'Crumbled Gorgonzola or other blue cheese', 'Minced fresh Italian parsley']

Place steaks in glass baking dish. Mix 4 tablespoons oil, vinegar and half of garlic in small bowl. Pour over steaks; turn to coat. Marinate 30 minutes at room temperature or refrigerate 3 hours. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion, bell peppers and remaining garlic and sauté 8 minutes. Add broth, increase heat and boil until vegetables are tender and liquid thickens slightly, about 5 minutes. Season with salt and pepper. (Can be prepared 3 hours ahead. Cover and chill.) Prepare barbeque (high heat) or preheat broiler. Remove steaks from marinade. Sprinkle with salt and generous amount of pepper. Grill steaks until cooked as desired, about 5 minutes per side for rare. Transfer steaks to platter and let stand 5 minutes. Bring vegetables to simmer. Slice steaks; arrange on platter. Top with vegetables and skillet juices. Sprinkle with cheese and parsley.

top-sirloin-steak-with-bell-pepper-and-onion-saute-2314

['2 1 1/2-pound top sirloin steaks (or one 2- to 3-pound steak), 1 inch thick', '6 tablespoons olive oil', '2 tablespoons balsamic vinegar or red wine vinegar', '6 garlic cloves, minced', '1 large onion, sliced', '1 large red bell pepper, sliced', '1 large green bell pepper, sliced', '1 cup unsalted beef broth or low-salt chicken broth', 'Crumbled Gorgonzola or other blue cheese', 'Minced fresh Italian parsley']

Sweet-and-Sour Cipolline Onions

['2 lb cipolline or small (1 1/2-inch) white boiling onions, left unpeeled', '1 cup sugar', '1/4 cup water', '1 cup dry red wine', '1 cup red-wine vinegar', '2 tablespoons extra-virgin olive oil', '1 teaspoon salt', '10 whole black peppercorns', '1 Turkish or 1/2 California bay leaf', '1 tablespoon balsamic vinegar']

Blanch onions in a large pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions. Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, gently swirling pan, until deep golden. Immediately remove from heat, then carefully add wine (caramel will steam vigorously and harden). Return pan to heat and simmer, stirring, until caramel is dissolved. Add onions, red-wine vinegar, oil, salt, peppercorns, and bay leaf and simmer, uncovered, stirring occasionally, until onions are tender, about 1 hour. Transfer onions to a bowl using a slotted spoon, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Stir in balsamic vinegar, then pour liquid over onions and cool to room temperature. Chill, covered, 1 to 3 days (for flavors to develop). Serve chilled or at room temperature.

sweet-and-sour-cipolline-onions-109198

['2 lb cipolline or small (1 1/2-inch) white boiling onions, left unpeeled', '1 cup sugar', '1/4 cup water', '1 cup dry red wine', '1 cup red-wine vinegar', '2 tablespoons extra-virgin olive oil', '1 teaspoon salt', '10 whole black peppercorns', '1 Turkish or 1/2 California bay leaf', '1 tablespoon balsamic vinegar']

Grilled Sausages, Peppers, and Onions on Rolls

['1 tablespoon olive oil', '1 red bell pepper, cut into 1/4-inch rings', '1 yellow bell pepper, cut into 1/4-inch rings', '1 medium onion, cut into 1/4-inch slices', '1 tablespoon Worcestershire sauce', '1 teaspoon balsamic vinegar', '4 sweet or hot Italian sausages (about 12 ounces total)', '2 individual hero, hoagie, or grinder rolls (each about 7 inches long by 3 inches wide)']

Prepare gill. In a small bowl drizzle 2 teaspoons oil over pepper rings, tossing to coat well. Secure each slice of onion horizontally with a wooden pick (to prevent separation into rings) and brush with remaining teaspoon oil. Grill peppers and onions on an oiled rack set 5 to 6 inches over glowing coals 3 minutes on each side, or until tender. (Alternatively, peppers and onions may be grilled in batches in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer peppers and onions to a bowl, discarding wooden picks, and toss with Worcestershire sauce and vinegar. Prick sausages with a fork and grill, turning them, until golden and just cooked through (about 160° F. on a instant-read thermometer), 10 to 15 minutes. Halve sausages lengthwise and rolls horizontally and grill, cut sides down, 1 minute, or until sausages are cooked through but still juicy and rolls are toasted lightly. Divide peppers and onions between rolls and top with sausages.

grilled-sausages-peppers-and-onions-on-rolls-12662

['1 tablespoon olive oil', '1 red bell pepper, cut into 1/4-inch rings', '1 yellow bell pepper, cut into 1/4-inch rings', '1 medium onion, cut into 1/4-inch slices', '1 tablespoon Worcestershire sauce', '1 teaspoon balsamic vinegar', '4 sweet or hot Italian sausages (about 12 ounces total)', '2 individual hero', 'hoagie', 'or grinder rolls (each about 7 inches long by 3 inches wide)']

Chicken in Green Pumpkin-Seed Sauce

['5 cups water', '6 chicken thighs with skin and bones', '1/4 large white onion', '3 garlic cloves, halved', '3 large fresh cilantro sprigs', '1 teaspoon fine sea salt', '1 2/3 cups shelled pepitas (pumpkin seeds)', '6 whole black peppercorns', '12 ounces tomatillos, husked, rinsed, coarsely chopped', '1/4 cup chopped white onion', '1/4 cup chopped fresh cilantro', '3 medium serrano chiles, chopped with seeds', '2 garlic cloves, chopped', '1 teaspoon fine sea salt', '6 tablespoons corn oil']

Bring all ingredients to boil in large pot. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Transfer chicken to bowl; cover to keep warm. Reserve chicken broth in pot; spoon off fat from surface. Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder. Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes. Heat remaining 4 tablespoons oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to color in spots, about 9 minutes. Add tomatillo mixture; stir 1 minute. Add 2 cups reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer. Season sauce to taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.

chicken-in-green-pumpkin-seed-sauce-108053

['5 cups water', '6 chicken thighs with skin and bones', '1/4 large white onion', '3 garlic cloves, halved', '3 large fresh cilantro sprigs', '1 teaspoon fine sea salt', '1 2/3 cups shelled pepitas (pumpkin seeds)', '6 whole black peppercorns', '12 ounces tomatillos, husked, rinsed, coarsely chopped', '1/4 cup chopped white onion', '1/4 cup chopped fresh cilantro', '3 medium serrano chiles, chopped with seeds', '2 garlic cloves, chopped', '1 teaspoon fine sea salt', '6 tablespoons corn oil']

Miniature Crab Cakes with Mustard Mayonnaise

['1/2 cup minced red bell pepper (about 1 small)', '1 teaspoon vegetable oil', '1/3 cup mayonnaise', '1 large egg yolk', '1 1/2 tablespoons stone-ground mustard', '1 to 2 teaspoons fresh lemon juice', '3/4 teaspoon dried tarragon, crumbled', '1 pound jumbo lump crab meat, picked over', '1 1/2 cupspanko* (Japanese flaked bread crumbs)', '1/4 cup mayonnaise', '2 1/2 teaspoons stone-ground mustard', '1/4 teaspoon fresh lemon juice, or to taste', '1/2 stick (1/4 cup) unsalted butter, melted', '*available at Japanese markets, some specialty foods and seafood shops']

In a small non-stick skillet sauté bell pepper in oil over moderately high heat, stirring, 2 minutes, or until softened and golden. In a bowl whisk together mayonnaise, yolk, mustard, lemon juice, tarragon, and bell pepper and stir in crab and salt and pepper to taste gently but thoroughly. Chill crab mixture, covered, at least 1 hour and up to 1 day. Preheat oven to 350°F. In a large shallow baking pan spread lt;I>panko in even layer. Toast panko, stirring occasionally, until golden, about 10 minutes, and cool.(Panko may be toasted 1 week ahead and kept in an airtight container at room temperature.) Form rounded teaspoons of crab mixture into slightly flattened 1-inch rounds and gently coat with panko, transferring to a shallow baking pan. Chill crab cakes, loosely covered with wax paper, at least 2 hours and up to 4. In a small bowl whisk together mayonnaise, mustard, and lemon juice. (Mayonnaise may be made 3 days ahead and chilled, covered.) Preheat oven to 450°F. Drizzle a scant 1/4 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes. Serve crab cakes with mustard mayonnaise.

miniature-crab-cakes-with-mustard-mayonnaise-13040

['1/2 cup minced red bell pepper (about 1 small)', '1 teaspoon vegetable oil', '1/3 cup mayonnaise', '1 large egg yolk', '1 1/2 tablespoons stone-ground mustard', '1 to 2 teaspoons fresh lemon juice', '3/4 teaspoon dried tarragon, crumbled', '1 pound jumbo lump crab meat, picked over', '1 1/2 cupspanko* (Japanese flaked bread crumbs)', '1/4 cup mayonnaise', '2 1/2 teaspoons stone-ground mustard', '1/4 teaspoon fresh lemon juice, or to taste', '1/2 stick (1/4 cup) unsalted butter, melted', '*available at Japanese markets', 'some specialty foods and seafood shops']

Grissini with Prosciutto

['Butter, room temperature', '12 10- to 12-inch-long grissini or other long thin breadsticks', '1/3 cup freshly grated Parmesan cheese', '12 4x3-inch thin prosciutto slices', '60 arugula leaves (about 2 large bunches)']

Spread some butter over 4 inches of 1 end of each breadstick. Spread Parmesan cheese on plate. Roll buttered end of each breadstick in cheese to coat lightly. Place 1 slice prosciutto on work surface; arrange 3 arugula leaves atop prosciutto, then place cheese-covered end of breadstick atop arugula and roll up prosciutto around breadstick, enclosing arugula. Repeat procedure with remaining breadsticks. (Can be prepared 2 hours ahead. Place breadsticks in tall glass, prosciutto ends up. Cover with plastic wrap and chill.) Tuck 2 arugula leaves into prosciutto end of each breadstick and serve.

grissini-with-prosciutto-107681

['Butter, room temperature', '12 10- to 12-inch-long grissini or other long thin breadsticks', '1/3 cup freshly grated Parmesan cheese', '12 4x3-inch thin prosciutto slices', '60 arugula leaves (about 2 large bunches)']

Raspberry Cake with Marsala, Crème Fraîche, and Raspberries

['1 1/2 cups all purpose flour', '1 teaspoon baking powder', '1 teaspoon salt', '1/4 teaspoon baking soda', '1/4 teaspoon ground nutmeg', '1/2 cup Marsala', '1/4 cup fresh orange juice', '14 tablespoons (1 3/4 sticks) unsalted butter, room temperature', '1 cup plus 4 tablespoons sugar', '2 large eggs', '1 teaspoon vanilla extract', '1 teaspoon grated lemon peel', '4 cups fresh raspberries', '2 cups crème fraîche or sour cream']

Position rack in center of oven and preheat to 400°F. Butter 10-inch-diameter springform pan. Whisk first 5 ingredients in medium bowl to blend. Combine Marsala and orange juice in small bowl. Beat 12 tablespoons butter and 1 cup sugar in large bowl until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions. Transfer batter to prepared pan. Sprinkle with 1 1/2 cups raspberries. Bake cake until top is gently set, about 20 minutes. Reduce oven temperature to 375°F. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until tester inserted into center of cake comes out clean, about 15 minutes. Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature. Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.) Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.

raspberry-cake-with-marsala-creme-fraiche-and-raspberries-106658

['1 1/2 cups all purpose flour', '1 teaspoon baking powder', '1 teaspoon salt', '1/4 teaspoon baking soda', '1/4 teaspoon ground nutmeg', '1/2 cup Marsala', '1/4 cup fresh orange juice', '14 tablespoons (1 3/4 sticks) unsalted butter, room temperature', '1 cup plus 4 tablespoons sugar', '2 large eggs', '1 teaspoon vanilla extract', '1 teaspoon grated lemon peel', '4 cups fresh raspberries', '2 cups crème fraîche or sour cream']

Baked French Toast

['1 (13- to 14-inch-long) loaf of soft-crust supermarket Italian bread', '1/2 stick (1/4 cup) unsalted butter, softened', '2 large eggs', '1 2/3 cups whole milk', '3 tablespoons sugar', 'Accompaniment: pure maple syrup']

Cut 12 (1-inch-thick) diagonal slices from bread, reserving ends for another use. Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13- by 9- by 2-inch glass baking dish, squeezing them slightly to fit if necessary. Whisk together eggs, milk, and 1/4 teaspoon salt until combined well, then pour evenly over bread. Chill, covered, until bread has absorbed all of custard, at least 1 hour and up to 1 day, depending on bread. Preheat oven to 425°F. Bring mixture to room temperature and sprinkle bread with sugar. Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.

baked-french-toast-104357

['1 (13- to 14-inch-long) loaf of soft-crust supermarket Italian bread', '1/2 stick (1/4 cup) unsalted butter, softened', '2 large eggs', '1 2/3 cups whole milk', '3 tablespoons sugar', 'Accompaniment: pure maple syrup']

Rémoulade Sauce

['3/4 cup mayonnaise', '2 teaspoons Dijon mustard', '1 1/2 teaspoons whole-grain mustard', '1 teaspoon tarragon vinegar', '1/4 teaspoon Tabasco sauce', '2 teaspoons drained tiny capers, chopped', '1 tablespoon chopped fresh flat-leaf parsley', '1 scallion (3 inches of green left on), very thinly sliced', 'Salt and freshly ground black pepper, to taste', 'N/A freshly ground black pepper']

Combine ingredients in a bowl. Set aside, covered, in the refrigerator.

remoulade-sauce-106731

['3/4 cup mayonnaise', '2 teaspoons Dijon mustard', '1 1/2 teaspoons whole-grain mustard', '1 teaspoon tarragon vinegar', '1/4 teaspoon Tabasco sauce', '2 teaspoons drained tiny capers, chopped', '1 tablespoon chopped fresh flat-leaf parsley', '1 scallion (3 inches of green left on), very thinly sliced', 'Salt and freshly ground black pepper, to taste', 'N/A freshly ground black pepper']

Tricolor Potatoes with Pesto and Parmesan

['8 tablespoons olive oil', '1 cup (packed) fresh basil leaves', '2 large shallots', '4 garlic cloves', 'Nonstick vegetable oil spray', '1 1/2 pounds red-skinned new potatoes', '1 1/2 pounds Yukon Gold potatoes (each about 1 1/2 inches in diameter)', '1 pound purple potatoes (each about 1 1/2 inches in diameter)', '3/4 cup freshly grated Parmesan cheese']

Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.) Preheat oven to 400°F. Spray large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer. Transfer potatoes to serving bowl. Add cheese and toss to coat.

tricolor-potatoes-with-pesto-and-parmesan-106648

['8 tablespoons olive oil', '1 cup (packed) fresh basil leaves', '2 large shallots', '4 garlic cloves', 'Nonstick vegetable oil spray', '1 1/2 pounds red-skinned new potatoes', '1 1/2 pounds Yukon Gold potatoes (each about 1 1/2 inches in diameter)', '1 pound purple potatoes (each about 1 1/2 inches in diameter)', '3/4 cup freshly grated Parmesan cheese']

Winter Salad with Sauteed Bay Scallops

['2 tablespoons orange juice', '1 1/2 tablespoons plus 2 teaspoons balsamic vinegar', '1/4 cup plus 1 tablespoon extra-virgin olive oil', '2 large oranges', '1 teaspoon grated orange peel', '1 teaspoon grated lime peel', '1 teaspoon fresh lime juice', '1/4 teaspoon ground black pepper', '1 pound bay scallops', '10 cups (lightly packed) mixed bitter greens (such as escarole, radicchio, endive, and frisée)', '16 grape tomatoes, halved']

Whisk orange juice and 1 1/2 tablespoons vinegar in medium bowl to blend. Whisk in 1/4 cup oil. Season with salt and pepper. Cut peel and pith from oranges; cut between membranes to release segments. Whisk 1 tablespoon oil, orange peel, lime peel, lime juice, pepper, and 2 teaspoons vinegar in bowl for marinade. (Dressing, oranges, and marinade can be made 4 hours ahead; chill. Bring dressing back to room temperature.) Mix scallops into marinade. Let stand 10 minutes. Heat large nonstick skillet over high heat. Add scallops with marinade and sauté until just cooked through, about 2 minutes. Season scallops to taste with salt. Toss orange segments, mixed greens, and tomatoes in large bowl with enough dressing to coat. Divide salad among plates. Place scallops atop salads.

winter-salad-with-sauteed-bay-scallops-107694

['2 tablespoons orange juice', '1 1/2 tablespoons plus 2 teaspoons balsamic vinegar', '1/4 cup plus 1 tablespoon extra-virgin olive oil', '2 large oranges', '1 teaspoon grated orange peel', '1 teaspoon grated lime peel', '1 teaspoon fresh lime juice', '1/4 teaspoon ground black pepper', '1 pound bay scallops', '10 cups (lightly packed) mixed bitter greens (such as escarole, radicchio, endive, and frisée)', '16 grape tomatoes', 'halved']

Tomato and Corn Pie

['2 cups all-purpose flour', '1 tablespoon baking powder', '1 3/4 teaspoons salt', '3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted', '3/4 cup whole milk', '1/3 cup mayonnaise', '2 tablespoons fresh lemon juice', "1 3/4 lb beefsteak tomatoes, peeled (see cooks' note for mountain jam ) and sliced crosswise 1/4 inch thick", '1 1/2 cups corn (from about 3 ears), coarsely puréed in a food processor', '2 tablespoons finely chopped fresh basil', '1 tablespoon finely chopped fresh chives', '1/4 teaspoon black pepper', '7 oz coarsely grated sharp Cheddar (1 3/4 cups)']

Whisk together flour, baking powder, and 3/4 teaspoon salt in a bowl, then blend in 3/4 stick cold butter with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball. Divide dough in half and roll out 1 piece between sheets of plastic wrap into a 12-inch round (1/8 inch thick). Remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into a 9-inch glass pie plate, patting with your fingers to fit (there will be just enough dough to line plate without an overhang). Discard plastic wrap. Preheat oven to 400°F. Whisk together mayonnaise and lemon juice. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, 1 tablespoon basil, 1/2 tablespoon chives, 1/8 teaspoon pepper, and 1/2 teaspoon salt. Repeat layering with remaining tomatoes, corn, basil, chives, pepper, and salt, then sprinkle with 1 cup cheese. Pour lemon mayonnaise over filling and sprinkle with remaining cheese. Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with 2 teaspoons melted butter. Bake pie in middle of oven until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

tomato-and-corn-pie-108397

['2 cups all-purpose flour', '1 tablespoon baking powder', '1 3/4 teaspoons salt', '3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted', '3/4 cup whole milk', '1/3 cup mayonnaise', '2 tablespoons fresh lemon juice', '"1 3/4 lb beefsteak tomatoes, peeled (see cooks note for mountain jam ) and sliced crosswise 1/4 inch thick", 1 1/2 cups corn (from about 3 ears), coarsely puréed in a food processor', '2 tablespoons finely chopped fresh basil', '1 tablespoon finely chopped fresh chives', '1/4 teaspoon black pepper', '7 oz coarsely grated sharp Cheddar (1 3/4 cups)']

Mushroom Tortellini in Mushroom Broth

['2 cups boiling-hot water', '1 1/2 oz dried porcini mushrooms (1 1/2 cups)', '1 large leek', '1 piece Parmigiano-Reggiano with rind (at least 6 oz)', '1/2 lb fresh cremini mushrooms, caps and stems chopped separately', '1/4 lb fresh shiitake mushrooms, caps and stems chopped separately', '2 teaspoons minced garlic', '3/4 teaspoon salt', '2 tablespoons unsalted butter', '1 tablespoon finely chopped fresh flat-leaf parsley plus 2 fresh flat-leaf parsley sprigs', '2 fresh thyme sprigs', '1 (3- to 4-inch) piece celery rib', '4 cups cold water', '4 cups beef broth', '8 black peppercorns, cracked', 'Fresh pasta dough at room temperature', 'All-purpose flour for dusting', 'Garnish: small fresh flat-leaf parsley leaves', 'kitchen string; cheesecloth; a pasta maker; a 2-inch round cookie cutter']

Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Finely chop porcini. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve. Trim leek, reserving about 5 inches of green leaves, and rinse greens well. Halve rest of leek lengthwise, then rinse well under cold water and pat dry. Coarsely chop greens and finely chop white and pale green parts, reserving greens separately. Finely grate enough cheese to measure 1/4 cup, then cut off and reserve rind. Reserve remaining piece of cheese. Pulse cremini caps, shiitake caps, 1/3 cup chopped porcini, white and pale green parts of leek, garlic, and 1/2 teaspoon salt in a food processor until finely minced. Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook mushroom mixture, stirring constantly, until liquid mushrooms give off is evaporated and mushrooms are golden, about 10 minutes. Transfer to a bowl and cool completely. Stir in 1/4 cup grated cheese, 1 tablespoon parsley, and salt and pepper to taste. Tuck parsley and thyme sprigs into celery and tie together tightly with string to make a bouquet garni. Bring cold water, beef broth, bouquet garni, cracked peppercorns, cremini stems, shiitake stems, leek greens, remaining chopped porcini, porcini soaking liquid, cheese rind, and remaining 1/4 teaspoon salt to a simmer in a 3-quart heavy saucepan, stirring occasionally. Reduce heat and cook at a bare simmer, partially covered, 45 minutes. Pour broth through a large sieve lined with a double thickness of rinsed and squeezed cheesecloth (or dampened paper towels) into a large bowl, pressing on and discarding solids. Return broth to saucepan. Set smooth rollers of pasta maker at widest setting. Cut pasta dough into 4 pieces and keep 3 pieces covered. Flatten unwrapped piece of dough into a rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half each time and dusting with flour as necessary to prevent sticking. Turn dial to next (narrower) setting and feed dough through without folding. Continue to feed dough through without folding, making space between rollers narrower each time, until narrowest setting is used. (Cut sheet of dough in half if it gets too long.) Cut out as many rounds as possible from sheet with cookie cutter (reserve trimmings for another use, such as chicken noodle soup). Transfer rounds in 1 layer to a lightly floured wax-paper-lined baking sheet and cover with plastic wrap. Working with 5 pasta rounds at a time, put 1/4 teaspoon filling in center of each round, keeping remaining rounds covered tightly with plastic wrap. Moisten edges of filling-topped rounds with a fingertip dipped in water and fold in half, letting bottom edge protrude slightly beyond top edge, then press top edge to bottom half to seal. Holding straight edge of half-moon against nail of your little finger, wrap half-moon around fingertip (which will cause curved edge to flip up), overlapping corners and pinching to seal. Transfer tortellini to a dry kitchen towel (not terry cloth). Roll out and cut remaining dough and make more tortellini in same manner, working with 1 piece at a time. Bring broth to a boil and season with salt and pepper. Add tortellini and cook at a strong simmer, stirring gently once or twice, until tender, 3 to 5 minutes. Ladle broth with 8 to 10 tortellini per person into bowls and serve remaining piece of Parmigiano-Reggiano on the side for grating.

mushroom-tortellini-in-mushroom-broth-107733

['2 cups boiling-hot water', '1 1/2 oz dried porcini mushrooms (1 1/2 cups)', '1 large leek', '1 piece Parmigiano-Reggiano with rind (at least 6 oz)', '1/2 lb fresh cremini mushrooms, caps and stems chopped separately', '1/4 lb fresh shiitake mushrooms, caps and stems chopped separately', '2 teaspoons minced garlic', '3/4 teaspoon salt', '2 tablespoons unsalted butter', '1 tablespoon finely chopped fresh flat-leaf parsley plus 2 fresh flat-leaf parsley sprigs', '2 fresh thyme sprigs', '1 (3- to 4-inch) piece celery rib', '4 cups cold water', '4 cups beef broth', '8 black peppercorns, cracked', 'Fresh pasta dough at room temperature', 'All-purpose flour for dusting', 'Garnish: small fresh flat-leaf parsley leaves', 'kitchen string; cheesecloth; a pasta maker; a 2-inch round cookie cutter']

Hazelnut Torte with Raspberry Jam

['1 cup hazelnuts (4 oz)', '1/3 cup all-purpose flour', '1/8 teaspoon salt', '1/2 cup plus 2 tablespoons granulated sugar', '1/2 stick (1/4 cup) unsalted butter, softened', '3 large eggs', '1/4 cup seedless raspberry jam plus additional (optional) for serving', 'Confectioners sugar for dusting']

Put oven rack in middle position and preheat oven to 400°F. Butter a 13- by 9-inch metal baking pan and line bottom with wax paper or parchment, then butter paper. Finely grind nuts with flour, salt, and 2 tablespoons granulated sugar in a food processor. Beat together butter and remaining 1/2 cup granulated sugar in a bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated. Fold in nut mixture gently but thoroughly. Spread batter evenly in baking pan and bake until torte is lightly browned around edges and firm but springy to the touch, about 15 minutes. Run a small knife around edges of cake, then invert a rack over pan and flip cake onto rack. Remove paper, turn cake right side up, and cool 10 minutes. Transfer cake to a cutting board and halve crosswise. Spread jam on top of 1 half, then place second half on top, right side up. Cut torte into 4 squares, then cut each square diagonally into triangles. Dust triangles with confectioners sugar and serve with additional jam if desired.

hazelnut-torte-with-raspberry-jam-108912

['1 cup hazelnuts (4 oz)', '1/3 cup all-purpose flour', '1/8 teaspoon salt', '1/2 cup plus 2 tablespoons granulated sugar', '1/2 stick (1/4 cup) unsalted butter, softened', '3 large eggs', '1/4 cup seedless raspberry jam plus additional (optional) for serving', 'Confectioners sugar for dusting']

Crab Salad Sandwiches

['1/4 cup regular or low-fat mayonnaise', '1 teaspoon seafood seasoning', '1/4 cup finely chopped celery', '2 tablespoons finely chopped onion', '6 ounces crabmeat, picked over', '2 large seeded sandwich rolls (such as kaiser), split horizontally', '1 cup thinly sliced romaine lettuce']

Blend mayonnaise and seafood seasoning in medium bowl. Mix in celery and onion. Add crabmeat and stir gently to combine without breaking up crabmeat. Season to taste with pepper. Place bottoms of rolls on plates. Mound half of crab salad, then lettuce on each. Set tops of rolls over and press sandwiches slightly to compact.

crab-salad-sandwiches-2229

['1/4 cup regular or low-fat mayonnaise', '1 teaspoon seafood seasoning', '1/4 cup finely chopped celery', '2 tablespoons finely chopped onion', '6 ounces crabmeat, picked over', '2 large seeded sandwich rolls (such as kaiser), split horizontally', '1 cup thinly sliced romaine lettuce']

Chocolate Cookies

['Ingredients for basic butter cookies', '1/2 cup Dutch-process unsweetened cocoa powder', '1/2 teaspoon baking soda', '10 1/2 oz fine-quality bittersweet chocolate (not unsweetened), melted and cooled', 'Garnish: salted roasted pistachios, finely ground; Demerara sugar']

Follow recipe for basic butter cookies, mixing in cocoa, baking soda, and melted chocolate after adding flour (dough will be stiff). Form dough into a 14-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough. (Dough will be hard to slice and may crumble.) If garnishing, roll edges of each slice first in pistachios and then in Demerara sugar.

chocolate-cookies-108917

['Ingredients for basic butter cookies', '1/2 cup Dutch-process unsweetened cocoa powder', '1/2 teaspoon baking soda', '10 1/2 oz fine-quality bittersweet chocolate (not unsweetened), melted and cooled', 'Garnish: salted roasted pistachios', 'finely ground; Demerara sugar']

Celery-Root Bisque with Shiitakes

['2 lb celery root (sometimes called celeriac), peeled with a knife and cut into 1/2-inch cubes', '3 celery ribs, chopped', '1/2 lb shallots, chopped', '1 stick (1/2 cup) unsalted butter', '8 cups water', '2 teaspoons salt, or to taste', '1/4 teaspoon black pepper, or to taste', '1/4 cup heavy cream', '1 tablespoon fresh lemon juice, or to taste', '6 oz fresh shiitakes, stems discarded and caps sliced 1/4 inch thick']

Cook celery root, chopped celery, and shallots in 1/2 stick butter in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until softened but not browned, about 15 minutes. Add water, salt, and pepper and simmer, uncovered, until vegetables are very tender, about 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then return to pot. Stir in cream and reheat bisque over low heat, stirring occasionally, about 5 minutes. Stir in lemon juice. While bisque is reheating, melt 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer mushrooms with a slotted spoon to a plate and add remaining 2 tablespoons butter to skillet. Cook butter over moderate heat, swirling skillet, until browned, about 2 minutes, then transfer to a small bowl. Serve bisque topped with mushrooms and drizzled with brown butter.

celery-root-bisque-with-shiitakes-107341

['2 lb celery root (sometimes called celeriac), peeled with a knife and cut into 1/2-inch cubes', '3 celery ribs, chopped', '1/2 lb shallots, chopped', '1 stick (1/2 cup) unsalted butter', '8 cups water', '2 teaspoons salt, or to taste', '1/4 teaspoon black pepper, or to taste', '1/4 cup heavy cream', '1 tablespoon fresh lemon juice, or to taste', '6 oz fresh shiitakes', 'stems discarded and caps sliced 1/4 inch thick']

Springtime Sushi Nests

['1 cup Dashi', '1 tablespoon sugar', '4 teaspoons mirin (sweet Japanese rice wine)', '1 carrot, peeled, cut into matchstick-size strips', '1/2 cup canned sliced bamboo shoots, cut into matchstick-size strips', '2 large dried shiitake mushrooms, soaked in hot water 30 minutes, drained, stems trimmed, caps thinly sliced', '2 teaspoons reduced-sodium soy sauce', '1 large egg', 'Pinch of salt', 'Nonstick vegetable oil spray', '6 asparagus spears, trimmed, cut into 1 3/4-inch pieces', 'Sushi Rice', '6 butter lettuce leaves', '12 cooked large shrimp, peeled', '1/4 cup shredded red pickled ginger (beni shoga)']

Combine 1 cup Dashi, sugar and 3 teaspoons mirin in medium saucepan. Bring to simmer over medium-low heat. Add carrot strips; cook until crisp-tender, about 2 minutes. Using slotted spoon, transfer carrot strips to bowl. Add bamboo shoots, mushrooms and soy sauce to cooking liquid. Cook until liquid is almost evaporated, about 5 minutes. Add carrot strips. Cool mixture completely. Whisk egg, salt and 1 teaspoon mirin in small bowl to blend. Spray 9-inch-diameter nonstick skillet with nonstick spray. Heat skillet over medium-low heat. Pour egg mixture into skillet, swirling skillet to coat bottom evenly. Cook until bottom of egg mixture is set but not brown, about 45 seconds. Turn egg pancake over. Cook until egg pancake is set on bottom, about 20 seconds. Transfer to paper towel. Cool completely. Roll up egg pancake, then cut crosswise into very thin strips. Toss with fingers to fluff egg strips. Cook asparagus in medium saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Cool asparagus in bowl of ice water. Drain well. Toss Sushi Rice, carrot mixture and asparagus in large bowl. (Egg strips and rice mixture can be made 2 hours ahead. Cover separately and let stand at cool room temperature. Do not refrigerate.) Line 6 bowls with lettuce leaves. Spoon rice mixture into leaves, mounding slightly. Garnish rice with egg strips, shrimp and pickled ginger and serve.

springtime-sushi-nests-103256

['1 cup Dashi', '1 tablespoon sugar', '4 teaspoons mirin (sweet Japanese rice wine)', '1 carrot, peeled, cut into matchstick-size strips', '1/2 cup canned sliced bamboo shoots, cut into matchstick-size strips', '2 large dried shiitake mushrooms, soaked in hot water 30 minutes, drained, stems trimmed, caps thinly sliced', '2 teaspoons reduced-sodium soy sauce', '1 large egg', 'Pinch of salt', 'Nonstick vegetable oil spray', '6 asparagus spears, trimmed, cut into 1 3/4-inch pieces', 'Sushi Rice', '6 butter lettuce leaves', '12 cooked large shrimp, peeled', '1/4 cup shredded red pickled ginger (beni shoga)']

Winter Spice Cake with Caramelized Apple Topping

['Nonstick vegetable oil spray', '13 tablespoons unsalted butter, room temperature', '6 medium Golden Delicious apples (about 2 1/4 pounds), peeled, each cut into 6 wedges, cored', '4 tablespoons plus 1 3/4 cups sugar', '1 cup whipping cream', '1/2 teaspoon apple cider vinegar', '1 1/4 cups all purpose flour', '1 1/4 teaspoons ground cinnamon', '1 teaspoon baking powder', '1 teaspoon ground ginger', '1/2 teaspoon ground allspice', '1/2 teaspoon salt', '1/4 teaspoon baking soda', '2 large eggs', '1 1/2 teaspoons vanilla extract', '1/2 cup sour cream']

Preheat oven to 350°F. Spray bottom of 9-inch-diameter springform pan with nonstick spray. Line bottom with foil; spray foil. Wrap outside of pan with foil. Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apples; sprinkle with 1 tablespoon sugar. Sauté apples until almost tender and beginning to brown, about 6 minutes. Sprinkle with 3 tablespoons sugar. Increase heat to high and toss until sugar melts and apples are deep brown, about 4 minutes. Pour apple mixture onto large plate (do not clean skillet). Melt 4 tablespoons butter in same skillet over medium-high heat. Add 3/4 cup sugar and cook until mixture is deep golden brown, stirring often, about 7 minutes (mixture will be grainy). Add cream and vinegar (do not stir). Cover skillet, reduce heat to medium-low and simmer without stirring until most of caramel bits dissolve, about 8 minutes. Uncover and whisk until sauce is slightly thick, deep brown and reduced to generous 1 cup, about 3 minutes longer. Pour caramel sauce into small saucepan. Spread 3 tablespoons caramel sauce over bottom of prepared pan. Arrange apple wedges side by side, rounded side down, in caramel in 2 concentric circles. Sift flour and next 6 ingredients into bowl. Beat 6 tablespoons butter and 1 cup sugar in large bowl to blend (mixture will be grainy). Beat in eggs 1 at a time, then vanilla and 1/4 cup caramel sauce. Beat in half of dry ingredients, then sour cream, then remaining dry ingredients. Spoon batter evenly over apples. Bake cake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 5 minutes. Cut around cake; remove pan sides. Cool cake 15 minutes longer. Place platter atop cake; invert cake onto platter. Remove pan bottom and foil. Replace any dislodged apples. Rewarm remaining caramel sauce. Serve cake warm or at room temperature with sauce.

winter-spice-cake-with-caramelized-apple-topping-100971

['Nonstick vegetable oil spray', '13 tablespoons unsalted butter, room temperature', '6 medium Golden Delicious apples (about 2 1/4 pounds), peeled, each cut into 6 wedges, cored', '4 tablespoons plus 1 3/4 cups sugar', '1 cup whipping cream', '1/2 teaspoon apple cider vinegar', '1 1/4 cups all purpose flour', '1 1/4 teaspoons ground cinnamon', '1 teaspoon baking powder', '1 teaspoon ground ginger', '1/2 teaspoon ground allspice', '1/2 teaspoon salt', '1/4 teaspoon baking soda', '2 large eggs', '1 1/2 teaspoons vanilla extract', '1/2 cup sour cream']

Calf's Liver with Bacon and Onions

["1 lb calf's liver (1/2 inch thick), cut into 4 pieces", '1 cup whole milk', '8 bacon slices, halved crosswise', '3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices', '1/2 cup all-purpose flour', '1 teaspoon salt', '1/2 teaspoon black pepper']

Soak liver in milk in a bowl 20 minutes. While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl. Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered. Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess. Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

calfs-liver-with-bacon-and-onions-108726

['"1 lb calfs liver (1/2 inch thick), cut into 4 pieces", 1 cup whole milk', '8 bacon slices, halved crosswise', '3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices', '1/2 cup all-purpose flour', '1 teaspoon salt', '1/2 teaspoon black pepper']

Caramel Pecan Cookies

['Ingredients for basic butter cookies', '1 1/2 cups sugar', '1 cup heavy cream', '3/4 stick (6 tablespoons) unsalted butter, cut into bits', '1 teaspoon vanilla', '1/2 teaspoon salt', '2 cups pecans (1/2 lb), toasted , cooled, and coarsely chopped']

Grease a 13- by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil. Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes. While crust chills, put oven rack in middle position and preheat oven to 375°F. Bake crust until golden brown, about 30 minutes. Cool in pan on a rack 20 minutes. (Leave oven on.) Cook sugar in a 2 1/2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans. Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, about 2 hours. Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares.

caramel-pecan-cookies-108916

['Ingredients for basic butter cookies', '1 1/2 cups sugar', '1 cup heavy cream', '3/4 stick (6 tablespoons) unsalted butter, cut into bits', '1 teaspoon vanilla', '1/2 teaspoon salt', '2 cups pecans (1/2 lb)', 'toasted', 'cooled', 'and coarsely chopped']

The Great After-Thanksgiving Turkey Enchiladas

['3 tablespoons plus 1/2 cup vegetable oil', '1 3/4 cups finely chopped onions', '1 28-ounce can enchilada sauce', '5 plum tomatoes, finely chopped', '1 1/2 teaspoons finely chopped canned chipotle chilies*', '1 cup chopped fresh cilantro', '3 cups coarsely shredded cooked turkey', '2 cups grated Monterey Jack cheese', '3/4 cup sour cream', '12 5- to 6-inch corn tortillas', '*Chipotle chilies canned in a spicy tomato sauce are sold at Latin American markets, at specialty foods stores and at some supermarkets.']

Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper. Preheat oven to 350°F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas. Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes. Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.

the-great-after-thanksgiving-turkey-enchiladas-15693

['3 tablespoons plus 1/2 cup vegetable oil', '1 3/4 cups finely chopped onions', '1 28-ounce can enchilada sauce', '5 plum tomatoes, finely chopped', '1 1/2 teaspoons finely chopped canned chipotle chilies*', '1 cup chopped fresh cilantro', '3 cups coarsely shredded cooked turkey', '2 cups grated Monterey Jack cheese', '3/4 cup sour cream', '12 5- to 6-inch corn tortillas', '*Chipotle chilies canned in a spicy tomato sauce are sold at Latin American markets', 'at specialty foods stores and at some supermarkets.']

Spinach and Chick Peas with Bacon

['3 slices thick-cut bacon', '3 tablespoons extra-virgin olive oil', '15-ounce can chickpeas, rinsed', '1/4 teaspoon dried hot red pepper flakes', '8 cups baby spinach (6 ounce), any tough stems discarded', '1 garlic clove, minced']

Bring a 3-quart pot three fourths full of water to a boil. Add bacon and cook 2 minutes. Drain bacon and rinse in cold water. Pat dry and cut crosswise into 1/4-inch pieces. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until browned. Leaving bacon in skillet, spoon off all but 1 tablespoon fat. Add 2 tablespoons oil, chickpeas, and red pepper flakes to skillet and saut) over high heat, stirring occasionally, until chickpeas begin to brown, 3 to 4 minutes. Stir in spinach and garlic and sauté, stirring, until spinach is wilted. Season with salt and pepper and drizzle with remaining tablespoon oil.

spinach-and-chick-peas-with-bacon-103070

['3 slices thick-cut bacon', '3 tablespoons extra-virgin olive oil', '15-ounce can chickpeas, rinsed', '1/4 teaspoon dried hot red pepper flakes', '8 cups baby spinach (6 ounce), any tough stems discarded', '1 garlic clove', 'minced']

Spice-Crusted Rack of Lamb

['2 tablespoons whole coriander seeds', '4 teaspoons black peppercorns', '2 teaspoons cumin seeds', '12 whole cloves', '1 teaspoon ground turmeric', '3/4 teaspoon cardamom seeds (from whole green pods)', '3 tablespoons vegetable oil', '2 pounds meaty lamb neck bones', '2 celery stalks, chopped', '1 cup chopped onion', '8 large garlic cloves, chopped', '2 tablespoons chopped peeled fresh ginger', '3 small bay leaves, crumbled', '2 large plum tomatoes, chopped', '5 cups canned low-salt chicken broth', '1/2 cup dry white wine', '1/4 cup chopped fresh mint', '3 1 1/4-pound lamb racks']

Blend all spices to powder in grinder or mill. Transfer spice rub to small bowl. Heat oil in heavy large pot over medium-high heat. Add bones; saut&é until brown, about 10 minutes. Add celery, onion, garlic, ginger and bay leaves. Reduce heat to medium; saut&é until celery is tender, about 5 minutes. Mix in tomatoes and 2 tablespoons spice rub; stir 2 minutes. Add broth, wine and mint. Bring to boil. Reduce heat to medium-low; cover and simmer 1§ hours. Strain into medium saucepan, pressing hard on solids in sieve. Spoon fat off top of broth; reserve fat for use with lamb. Boil broth until reduced to 1§ cups, about 25 minutes. Season sauce to taste with salt and pepper; set aside. Brush each lamb rack with some of reserved lamb fat. Sprinkle each rack with salt and pepper; rub each with 1 tablespoon spice rub. Place on rimmed baking sheet. Let stand at room temperature 2 hours. (Sauce and lamb can be prepared 1 day ahead. Cover separately; chill. Bring lamb to room temperature before continuing.) Preheat oven to 400°F Heat large skillet over high heat. Sear 1 lamb rack on all sides until brown, about 8 minutes. Return to baking sheet. Repeat with remaining lamb racks. Roast lamb until thermometer inserted into center registers 125°F for rare, about 25 minutes. Rewarm sauce. Cut lamb between bones into chops. Divide lamb among 6 plates. Spoon sauce over lamb.

spice-crusted-rack-of-lamb-102863

['2 tablespoons whole coriander seeds', '4 teaspoons black peppercorns', '2 teaspoons cumin seeds', '12 whole cloves', '1 teaspoon ground turmeric', '3/4 teaspoon cardamom seeds (from whole green pods)', '3 tablespoons vegetable oil', '2 pounds meaty lamb neck bones', '2 celery stalks, chopped', '1 cup chopped onion', '8 large garlic cloves, chopped', '2 tablespoons chopped peeled fresh ginger', '3 small bay leaves, crumbled', '2 large plum tomatoes, chopped', '5 cups canned low-salt chicken broth', '1/2 cup dry white wine', '1/4 cup chopped fresh mint', '3 1 1/4-pound lamb racks']

Coconut-Peach Layer Cake

['2 3/4 cups all purpose flour', '1 teaspoon baking powder', '1/2 teaspoon salt', '3/4 cup buttermilk', '1/4 cup sour cream', '1 cup (2 sticks) unsalted butter, room temperature', '1 2/3 cups sugar', '1 cup canned sweetened cream of coconut (such as Coco López)*', '4 large eggs, separated', '2 teaspoons vanilla extract', '3 cups sweetened flaked coconut', '1/2 cup peach preserves', '3 pounds peaches, peeled, cut into 1/4- to 1/2-inch-thick slices', '1/2 cup sugar', '2 tablespoons fresh lemon juice', '3 cups chilled whipping cream', '1/4 cup plus 2 tablespoons canned sweetened cream of coconut', '1 1/2 teaspoons vanilla extract', '1 peach, peeled, thinly sliced']

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, and salt in medium bowl to blend. Whisk buttermilk and sour cream in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in cream of coconut, egg yolks, and vanilla. Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions. Beat egg whites in another large bowl until stiff but not dry. Fold into batter. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto rack; cool completely. Maintain oven temperature. Spread flaked coconut on large baking sheet. Bake until lightly toasted, stirring once, about 14 minutes. Cool. (Cakes and coconut can be made 1 day ahead. Cover separately with plastic wrap and let stand at room temperature.) Stir preserves in small saucepan over medium-low heat until melted. Cool slightly. Toss peaches, sugar, and lemon juice in large bowl. Add preserves and toss to combine. Beat first 3 ingredients in large bowl until peaks form. Drain peach filling of excess juices. Cut cakes horizontally in half. Place 1 cake layer, cut side up, on platter. Top with 1/3 of peach filling. Spread 1 cup frosting over filling. Repeat layering 2 more times, then top with final cake layer, cut side down. Spread top and sides of cake with remaining frosting. Cover cake completely with toasted coconut. Refrigerate at least 30 minutes and up to 1 day. Fan peach slices atop center of cake before serving. Cream of coconut is available in the liquor section of most supermarkets.

coconut-peach-layer-cake-106982

['2 3/4 cups all purpose flour', '1 teaspoon baking powder', '1/2 teaspoon salt', '3/4 cup buttermilk', '1/4 cup sour cream', '1 cup (2 sticks) unsalted butter, room temperature', '1 2/3 cups sugar', '1 cup canned sweetened cream of coconut (such as Coco López)*', '4 large eggs, separated', '2 teaspoons vanilla extract', '3 cups sweetened flaked coconut', '1/2 cup peach preserves', '3 pounds peaches, peeled, cut into 1/4- to 1/2-inch-thick slices', '1/2 cup sugar', '2 tablespoons fresh lemon juice', '3 cups chilled whipping cream', '1/4 cup plus 2 tablespoons canned sweetened cream of coconut', '1 1/2 teaspoons vanilla extract', '1 peach', 'peeled', 'thinly sliced']

Shrimp and Crab Souffles with Red Bell Pepper and Tarragon

['Grated Parmesan cheese', '1/2 cup crabmeat (about 3 1/2 ounces)', '1/2 cup small cooked shrimp (about 3 1/2 ounces)', '1/4 cup (packed) well-drained roasted red peppers from jar', '2 tablespoons fresh whole tarragon leaves', '1/4 cup (1/2 stick) butter', '5 tablespoons all purpose flour', '1 large shallot, minced', '1/8 teaspoon (scant) cayenne pepper', '1 1/4 cups whole milk', '1/4 cup dry white wine', '6 large egg yolks', '1 teaspoon salt', '8 large egg whites', '3/4 cup grated Parmesan cheese']

Position rack in center of oven and preheat to 400°F. Butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Combine crab, shrimp, roasted peppers and tarragon in processor; chop finely, using on/off turns. Melt butter in heavy large saucepan over medium heat. Add flour, shallot and cayenne. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks and salt in bowl. Add yolk mixture all at once to sauce; whisk in quickly. Stir in crab mixture. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in 3/4 cup Parmesan cheese, then remaining whites. Transfer soufflé mixture to prepared dish. Place soufflé in oven. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

shrimp-and-crab-souffles-with-red-bell-pepper-and-tarragon-103236

['Grated Parmesan cheese', '1/2 cup crabmeat (about 3 1/2 ounces)', '1/2 cup small cooked shrimp (about 3 1/2 ounces)', '1/4 cup (packed) well-drained roasted red peppers from jar', '2 tablespoons fresh whole tarragon leaves', '1/4 cup (1/2 stick) butter', '5 tablespoons all purpose flour', '1 large shallot, minced', '1/8 teaspoon (scant) cayenne pepper', '1 1/4 cups whole milk', '1/4 cup dry white wine', '6 large egg yolks', '1 teaspoon salt', '8 large egg whites', '3/4 cup grated Parmesan cheese']

Spaghetti with Tuna, Tomatoes, Capers, and Basil

['2 pounds tomatoes, halved, seeded, very thinly sliced', '2 6-ounce cans solid white tuna packed in oil, drained, separated into chunks', '1/2 cup extra-virgin olive oil', '4 anchovy fillets, minced', '2 small garlic cloves, minced', '1/4 cup chopped drained capers', '1 1/4 pounds spaghetti', '2 cups coarsely chopped fresh basil (from 3 large bunches)']

Gently mix first 6 ingredients in large bowl. Season tuna-tomato mixture to taste with salt and pepper. Let stand 1 hour at room temperature. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot. Add tuna-tomato mixture and basil. Toss to combine. Season with salt and pepper. Transfer to bowl and serve.

spaghetti-with-tuna-tomatoes-capers-and-basil-105356

['2 pounds tomatoes, halved, seeded, very thinly sliced', '2 6-ounce cans solid white tuna packed in oil, drained, separated into chunks', '1/2 cup extra-virgin olive oil', '4 anchovy fillets, minced', '2 small garlic cloves, minced', '1/4 cup chopped drained capers', '1 1/4 pounds spaghetti', '2 cups coarsely chopped fresh basil (from 3 large bunches)']

Pan-Grilled New York Strip Steaks with Green Olive Tapenade

['1/2 cup slivered almonds, toasted', '1 pound mild green brine-cured olives (such as Picholine), pitted', '5 tablespoons olive oil', '2 tablespoons drained capers', '4 anchovy fillets', '2 garlic cloves', '2 2-inch-thick New York strip steaks (each about 1 1/4 pounds)', '2 tablespoons chopped fresh rosemary']

Place almonds in processor and grind finely; transfer to small bowl. Place olives, oil, capers, anchovies, and garlic in processor. Blend until fine paste forms. Add almonds; blend 5 seconds. Season tapenade with salt and pepper. (Can be made 2 days ahead. Cover and chill.) Sprinkle steaks generously with salt and pepper. Coat steaks with rosemary, pressing to adhere. Heat 2 heavy medium skillets (preferably cast-iron) over high heat 5 minutes. Place 1 steak in each pan. Sear steaks 3 minutes; turn over and sear second side 3 minutes. Reduce heat to medium-high. Continue to cook, turning every 3 minutes, until steaks are cooked to desired doneness, about 15 minutes longer for medium-rare (thermometer inserted into center will register 130°F). Transfer steaks to platter; let stand 10 minutes. Slice steaks thinly. Serve with tapenade.

pan-grilled-new-york-strip-steaks-with-green-olive-tapenade-107647

['1/2 cup slivered almonds, toasted', '1 pound mild green brine-cured olives (such as Picholine), pitted', '5 tablespoons olive oil', '2 tablespoons drained capers', '4 anchovy fillets', '2 garlic cloves', '2 2-inch-thick New York strip steaks (each about 1 1/4 pounds)', '2 tablespoons chopped fresh rosemary']

Almond Crunch Cookies

['3 cups slivered almonds, toasted 1 1/4 cups powdered sugar', '3 large egg whites', '1 1/2 cups all purpose flour', '1 teaspoon baking soda', '1/2 teaspoon salt', '1 cup (2 sticks) unsalted butter, room temperature', '3/4 cup sugar', '3 tablespoons amaretto liqueur', '1 teaspoon vanilla extract']

Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Place 1 1/2 cups almonds in large bowl and sift 1/2 cup powdered sugar over; toss to coat. Whisk 1 egg white to blend in small bowl. Add 1 tablespoon egg white to nuts and toss to blend. Spread mixture in even layer over prepared baking sheet. Bake until almonds are golden and coating is dry, about 10 minutes. Cool completely. Transfer candied almonds to processor. Using on/off turns, process until almost all almonds are coarsely chopped and some fine crumbs form. Transfer chopped candied almonds to small bowl. Line 2 large baking sheets with parchment paper. Finely chop remaining 1 1/2 cups slivered almonds in processor. Add flour, baking soda, and salt. Blend until nuts are very finely ground. Using electric mixer, beat butter, 3/4 cup sugar, and remaining 3/4 cup powdered sugar in large bowl until well blended. Add remaining 2 egg whites, amaretto, and vanilla. Beat until well blended. Gradually mix in flour-almond mixture. Stir in chopped candied almonds. Working in 2 batches and using small ice cream scoop or tablespoon, spoon 2 level tablespoonfuls dough in mound for each cookie, forming about 12 mounds on each sheet and spacing 2 inches apart. Bake until cookies are golden brown, about 14 minutes. Cool slightly on baking sheets. Transfer cookies to rack and cool completely. (Can be made 3 days ahead. Store airtight at room temperature.)

almond-crunch-cookies-107888

['3 cups slivered almonds, toasted 1 1/4 cups powdered sugar', '3 large egg whites', '1 1/2 cups all purpose flour', '1 teaspoon baking soda', '1/2 teaspoon salt', '1 cup (2 sticks) unsalted butter, room temperature', '3/4 cup sugar', '3 tablespoons amaretto liqueur', '1 teaspoon vanilla extract']

Cranberry-Walnut Pumpkin Bread

['2 cups all purpose flour', '2 teaspoons pumpkin pie spice', '1 teaspoon baking powder', '3/4 teaspoon salt', '1/2 teaspoon baking soda', '6 tablespoons (3/4 stick) unsalted butter, room temperature', '1 cup plus 1 tablespoon sugar', '2 large eggs', '1 cup canned pure pumpkin', '1 teaspoon vanilla extract', '2/3 cup buttermilk', '1/2 cup dried sweetened cranberries', '1/2 cup coarsely chopped walnuts']

Preheat oven to 350°F. Butter 9 1/4x5 1/4x3-inch loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in cranberries and nuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar. Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely. (Can be made 2 days ahead. Wrap and store at room temperature.)

cranberry-walnut-pumpkin-bread-108606

['2 cups all purpose flour', '2 teaspoons pumpkin pie spice', '1 teaspoon baking powder', '3/4 teaspoon salt', '1/2 teaspoon baking soda', '6 tablespoons (3/4 stick) unsalted butter, room temperature', '1 cup plus 1 tablespoon sugar', '2 large eggs', '1 cup canned pure pumpkin', '1 teaspoon vanilla extract', '2/3 cup buttermilk', '1/2 cup dried sweetened cranberries', '1/2 cup coarsely chopped walnuts']

Filet Mignon with Green Peppercorn Cream Sauce

['1 3/4 cups beef stock or canned beef broth', '3 tablespoons butter', '4 6- to 8-ounce filet mignon steaks (each about 1 inch thick)', '1/4 cup chopped shallots', '1 cup whipping cream', '3 tablespoons Cognac or brandy', '2 tablespoons drained green peppercorns in brine']

Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet). Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.

filet-mignon-with-green-peppercorn-cream-sauce-15687

['1 3/4 cups beef stock or canned beef broth', '3 tablespoons butter', '4 6- to 8-ounce filet mignon steaks (each about 1 inch thick)', '1/4 cup chopped shallots', '1 cup whipping cream', '3 tablespoons Cognac or brandy', '2 tablespoons drained green peppercorns in brine']

Mushroom Barley Risotto

['4 1/2 cups chicken stock or canned low-salt chicken broth', '2 teaspoons butter', '1 cup finely chopped onion', '1 cup pearl barley', '2 teaspoons chopped fresh thyme or 3/4 teaspoon dried', '1 bay leaf', '2 teaspoons olive oil', '1 pound assorted fresh mushrooms (such as oyster, stemmed portobello and stemmed shiitake), sliced', '1 garlic clove, minced', '2 tablespoons chopped fresh Italian parsley']

Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside. Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes. Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Spoon risotto into bowls and serve immediately.

mushroom-barley-risotto-4401

['4 1/2 cups chicken stock or canned low-salt chicken broth', '2 teaspoons butter', '1 cup finely chopped onion', '1 cup pearl barley', '2 teaspoons chopped fresh thyme or 3/4 teaspoon dried', '1 bay leaf', '2 teaspoons olive oil', '1 pound assorted fresh mushrooms (such as oyster, stemmed portobello and stemmed shiitake), sliced', '1 garlic clove, minced', '2 tablespoons chopped fresh Italian parsley']

Almond Cheesecake with Sour Cream and Blackberries

['1 7-ounce tube almond paste', '6 whole graham crackers (about 3 ounces), broken up', '1/2 cup whole almonds (about 2 1/2 ounces), toasted, cooled', '1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces', '1/2 cup sugar', '2 8-ounce packages cream cheese, cut into 1-inch pieces, room temperature', '3 large eggs', '1/2 cup whipping cream', '1/4 teaspoon almond extract', '1 cup sour cream', '3 tablespoons plus 1/2 cup sugar', '1 pound frozen unsweetened blackberries, thawed, drained, juices reserved', '1 1/2 teaspoons unflavored gelatin']

Preheat oven to 350°F. Set aside 1/2 cup (packed) almond paste for filling. Combine remaining almond paste, graham crackers and almonds in processor and grind finely. Add butter; process until moist crumbs form. Press over bottom and 2 inches up sides of 9-inch-diameter springform pan. Bake until crust colors, about 10 minutes. Cool. Wipe out processor. Blend sugar and reserved 1/2 cup almond paste in processor until mixture resembles fine meal, about 1 minute. Add half of cream cheese and process until smooth, about 1 minute. Add remaining cream cheese and process until smooth. Add eggs, cream and almond extract and blend until just combined. Pour filling into crust. Bake cake until just set in center and beginning to crack at edges, about 40 minutes. Cool 10 minutes. Maintain oven temperature. Mix sour cream and 1 tablespoon sugar in small bowl; spoon over hot cake. Bake 3 minutes. Chill cake uncovered until cold, about 1 1/2 hours. Mix remaining 2 tablespoons plus 1/2 cup sugar and reserved berry juices in heavy small saucepan. Sprinkle 1 1/2 teaspoons gelatin over. Let stand 15 minutes. Stir mixture over low heat until sugar and gelatin dissolve (do not boil). Pour into medium bowl; mix in berries. Refrigerate berry topping until cold and beginning to set, stirring occasionally, about 1 1/2 hours. Spoon berry topping over chilled cake. Refrigerate until topping is set, at least 3 hours and up to 1 day.

almond-cheesecake-with-sour-cream-and-blackberries-100969

['1 7-ounce tube almond paste', '6 whole graham crackers (about 3 ounces), broken up', '1/2 cup whole almonds (about 2 1/2 ounces), toasted, cooled', '1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces', '1/2 cup sugar', '2 8-ounce packages cream cheese, cut into 1-inch pieces, room temperature', '3 large eggs', '1/2 cup whipping cream', '1/4 teaspoon almond extract', '1 cup sour cream', '3 tablespoons plus 1/2 cup sugar', '1 pound frozen unsweetened blackberries, thawed, drained, juices reserved', '1 1/2 teaspoons unflavored gelatin']

Dried Tomato and Fennel Stuffing

['10 cups 1/4-inch dice crusty country-style bread (about 1 pound)', '1 1/2 pounds fennel bulbs (sometimes called anise; about 4 medium)', '1 stick (1/2 cup) unsalted butter', '1/2 cup drained oil-packed dried tomatoes (about 4 ounces)', '3 cups chicken broth', '2 tablespoons balsamic vinegar', '1 teaspoon dried basil', '1/2 teaspoon dried oregano']

Preheat oven to 325° F. In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Trim fennel stalks flush with bulbs, reserving fronds, and discard stalks. Cut bulbs into 1/4-inch dice and chop reserved fronds. In a large skillet cook fennel bulb and fronds in butter over moderate heat, stirring occasionally, until bulb is tender, 15 to 20 minutes. While fennel is cooking, cut tomatoes into 1/4-inch dice and in a small saucepan simmer in broth 10 minutes. In a large bowl toss together bread, fennel, tomato mixture, vinegar, herbs, and salt and pepper to taste and cool completely. (Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.) Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached. In a shallow baking dish bake stuffing in preheated 325° F oven 40 minutes (for moist stuffing, bake it covered entire time; for less moist stuffing that has a slightly crisp top, uncover it after 10 minutes).

dried-tomato-and-fennel-stuffing-14486

['10 cups 1/4-inch dice crusty country-style bread (about 1 pound)', '1 1/2 pounds fennel bulbs (sometimes called anise; about 4 medium)', '1 stick (1/2 cup) unsalted butter', '1/2 cup drained oil-packed dried tomatoes (about 4 ounces)', '3 cups chicken broth', '2 tablespoons balsamic vinegar', '1 teaspoon dried basil', '1/2 teaspoon dried oregano']

Spicy Toasted Garbanzo Beans and Pistachios

['2 15 1/2-ounce cans garbanzo beans (chickpeas), drained', '1/4 cup corn oil', '1 teaspoon coarse sea salt', '1 teaspoon ground cumin', '1 teaspoon ground black pepper', '1/2 teaspoon cayenne pepper', '1 cup shelled raw pistachios', '2 teaspoons fresh thyme leaves']

Preheat oven to 400°F. Toss garbanzo beans with next 5 ingredients in medium bowl. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. (Can be made 4 hours ahead. Keep at room temperature.) Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.

spicy-toasted-garbanzo-beans-and-pistachios-107685

['2 15 1/2-ounce cans garbanzo beans (chickpeas), drained', '1/4 cup corn oil', '1 teaspoon coarse sea salt', '1 teaspoon ground cumin', '1 teaspoon ground black pepper', '1/2 teaspoon cayenne pepper', '1 cup shelled raw pistachios', '2 teaspoons fresh thyme leaves']

Fish Wrapped in Banana Leaves with Chile Rajas and Crema

['1 1/2 lb fresh poblano chiles', '1 1/2 lb white onions, halved lengthwise, then sliced lengthwise 1/4 inch thick', '3/4 teaspoon salt', '3 tablespoons safflower oil', '1 lb banana leaves*, thawed if frozen', '8 (6-oz) pieces skinless snapper or halibut fillet', '1 cup crema (thick Mexican cream) or crème fraîche plus additional for drizzling if desired', 'Garnish: fresh cilantro leaves']

Roast chiles on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil chiles on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel chiles, discarding stems and seeds (do not rinse under running water as this washes away flavor), and cut lengthwise into 1/4-inch-thick strips. Cook onions with salt in oil in a 12-inch heavy skillet over moderate heat, stirring, until onions are tender but still have texture, about 10 minutes. Stir in chiles and cook, stirring, 1 minute, then season with salt. Preheat oven to 450°F. Unfold banana leaves. Cut off (and reserve) tough center rib that runs along bottom edge of each leaf with kitchen shears. Cut ribs into 12- to 14-inch strips for tying packets. Gently cut leaves into 8 (12-inch) squares, being careful not to split them. Slowly run a banana-leaf square across flame of a gas burner, just enough to "melt" outer coating on leaf (it will become quite shiny; if you have an electric stove, hold leaf slightly above burner on moderately high). Place a piece of fish in center of square and season with salt, then top with 1/2 cup rajas and 2 tablespoons crema. Fold 2 sides of banana leaf over fish to enclose it, then fold in opposite sides to form a packet. Tie packet with a strip of banana-leaf rib and transfer to a large baking sheet. Assemble 7 more packets in same manner. Bake fish packets in middle of oven 20 minutes, then transfer each to a large plate or shallow soup bowl. Cut ties of packets and open them (leaves are not edible). Drizzle fish with additional crema. Available at Latino and Asian markets.

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['1 1/2 lb fresh poblano chiles', '1 1/2 lb white onions, halved lengthwise, then sliced lengthwise 1/4 inch thick', '3/4 teaspoon salt', '3 tablespoons safflower oil', '1 lb banana leaves*, thawed if frozen', '8 (6-oz) pieces skinless snapper or halibut fillet', '1 cup crema (thick Mexican cream) or crème fraîche plus additional for drizzling if desired', 'Garnish: fresh cilantro leaves']

Cranberry-Orange Scones

['3 cups all purpose flour', '1/3 cup sugar', '2 1/2 teaspoons baking powder', '1 teaspoon salt', '1/2 teaspoon baking soda', '1 tablespoon grated orange peel', '3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces', '3/4 cup dried cranberries', '1 cup chilled buttermilk']

Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.

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['3 cups all purpose flour', '1/3 cup sugar', '2 1/2 teaspoons baking powder', '1 teaspoon salt', '1/2 teaspoon baking soda', '1 tablespoon grated orange peel', '3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces', '3/4 cup dried cranberries', '1 cup chilled buttermilk']

Sponge Candy

['1 cup sugar', '1 cup dark corn syrup', '1 tablespoon distilled white vinegar', '1 tablespoon baking soda, sifted']

Line 9-inch square cake pan with 2-inch-high sides with foil, extending foil over sides. Generously butter foil. Combine sugar, corn syrup and vinegar in heavy large deep saucepan. Stir over medium heat until sugar dissolves. Continue cooking without stirring until clip-on candy thermometer registers 300°F, swirling pan occasionally, about 18 minutes. Remove from heat. Immediately add baking soda and stir until well combined (mixture will foam vigorously). Immediately pour mixture into prepared pan. Cool completely. Using foil as aid, lift, candy from pan; fold down foil sides. Cut or break candy into large pieces (save any small pieces or shreds to use as a topping for ice cream). (Can be made 1 week ahead. Store airtight at room temperature.)

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['1 cup sugar', '1 cup dark corn syrup', '1 tablespoon distilled white vinegar', '1 tablespoon baking soda', 'sifted']

Herb-Roasted Chicken Breasts

['3 large garlic cloves, chopped', '1 tablespoon chopped fresh rosemary', '1 tablespoon chopped fresh thyme', '6 large chicken breast halves with skin and bones', '3 tablespoons olive oil', '1/3 cup dry white wine']

Preheat oven to 375°F. Combine garlic, rosemary and thyme in small bowl. Arrange chicken in large roasting pan Sprinkle chicken with salt and pepper. Rub with garlic mixture; drizzle with olive oil. Pour wine into bottom of pan. Bake chicken until just cooked through, about 30 minutes. Remove from oven. Preheat broiler. Broil chicken until skin browns, about 3 minutes. Transfer chicken to platter and serve.

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['3 large garlic cloves, chopped', '1 tablespoon chopped fresh rosemary', '1 tablespoon chopped fresh thyme', '6 large chicken breast halves with skin and bones', '3 tablespoons olive oil', '1/3 cup dry white wine']

Greek Country Salad

['1 tablespoon fresh lemon juice', '1/2 teaspoon salt', '1 teaspoon honey', '1/3 cup extra-virgin olive oil', '1/2 lb escarole (preferably pale inner leaves), chopped (4 cups)', '1/4 lb tender young mustard greens, trimmed and finely chopped (2 cups)', '1/2 lb dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices (2 cups)', '2 oz baby spinach (2 cups)', '1 cup watercress sprigs, trimmed', '1/2 cup chopped fresh dill', '1/4 cup fresh flat-leaf parsley', '1/4 cup thinly sliced scallion']

Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended. Add salad ingredients to dressing and toss to coat. Season with salt and pepper.

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['1 tablespoon fresh lemon juice', '1/2 teaspoon salt', '1 teaspoon honey', '1/3 cup extra-virgin olive oil', '1/2 lb escarole (preferably pale inner leaves), chopped (4 cups)', '1/4 lb tender young mustard greens, trimmed and finely chopped (2 cups)', '1/2 lb dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices (2 cups)', '2 oz baby spinach (2 cups)', '1 cup watercress sprigs, trimmed', '1/2 cup chopped fresh dill', '1/4 cup fresh flat-leaf parsley', '1/4 cup thinly sliced scallion']

Flourless Chocolate Cake

['4 ounces fine-quality bittersweet chocolate (not unsweetened)', '1 stick (1/2 cup) unsalted butter', '3/4 cup sugar', '3 large eggs', '1/2 cup unsweetened cocoa powder plus additional for sprinkling', 'Accompaniment if desired: Coconut Lime Sorbet']

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper. Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

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['4 ounces fine-quality bittersweet chocolate (not unsweetened)', '1 stick (1/2 cup) unsalted butter', '3/4 cup sugar', '3 large eggs', '1/2 cup unsweetened cocoa powder plus additional for sprinkling', 'Accompaniment if desired: Coconut Lime Sorbet']

Baked Onions with Thyme

['6 medium red or white onions (3 1/2 lb)', '3 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan)', '10 fresh thyme sprigs or 1 teaspoon dried thyme', 'Fine sea salt to taste', '1/2 cup Chianti or other dry red wine', '1/4 cup water']

Preheat oven to 400°F. Cut a slice from both ends of each onion, then halve onions crosswise. Discard outer layers from onions, leaving about a 2 1/2-inch diameter. Arrange onions, trimmed ends down, in an oiled 13- by 9-inch baking pan. Drizzle with oil. Remove leaves from 2 thyme sprigs and sprinkle over onions. Season with sea salt and pepper, then scatter remaining 8 sprigs over onions. Pour wine over onions. Bake, uncovered, in middle of oven, basting with pan juices twice during baking, 40 minutes. Add water to pan and bake until onions are browned and tender, about 50 minutes more. Serve hot or at room temperature.

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['6 medium red or white onions (3 1/2 lb)', '3 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan)', '10 fresh thyme sprigs or 1 teaspoon dried thyme', 'Fine sea salt to taste', '1/2 cup Chianti or other dry red wine', '1/4 cup water']

Platanos Maduros

['3 to 4 ripe (heavily spotted yellow to brown) or very ripe (brown to black) plantains', '1/3 to 1/2 cup olive or canola oil for sautéing']

Cut ends from plantains and peel fruit. Diagonally cut plantains into 1/2-inch-thick slices. In a large nonstick skillet heat 1/3 cup oil over moderately high heat until hot but not smoking and sauté plantains in batches, without crowding, until golden brown, 1 to 2 minutes on each side, adding more oil to skillet as necessary. With a spatula transfer plantains as sautéed to paper towels to drain and season with salt if desired. Serve plantains immediately.

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['3 to 4 ripe (heavily spotted yellow to brown) or very ripe (brown to black) plantains', '1/3 to 1/2 cup olive or canola oil for sautéing']

Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche

['1 cup finely grated peeled fresh horseradish root (about 4 ounces)', '1 8-ounce container crème fraîche or sour cream', '1/4 cup white wine vinegar', 'Coarse kosher salt', '1 1/2 pounds red onions, very thinly sliced', '2 cups dry red wine', '2 tablespoons honey', '1 tablespoon chopped fresh thyme', '2 tablespoons red wine vinegar', '10 7- to 8-inch-diameter flour tortillas, each cut into 5-inch square', '2 tablespoons olive oil', '4 9- to 10-ounce boneless rib-eye steaks, excess fat trimmed', 'Fresh cilantro sprigs']

Mix first 3 ingredients in small bowl to blend. Season to taste with kosher salt. (Can be prepared 1 day ahead. Cover and refrigerate.) Combine onions, wine, honey, and thyme in large skillet. Bring to boil. Reduce heat to medium-low and simmer uncovered until wine is almost absorbed, stirring occasionally, about 55 minutes. Mix in red wine vinegar. Simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy). Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium heat until just warm, adding more water by tablespoonfuls if jam is dry.) Preheat oven to 350°F. Wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes. Meanwhile, heat 1 tablespoon olive oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to cutting board. Thinly slice steaks crosswise. Divide steak slices among warm tortillas. Top with onion jam, then spoonful of horseradish crème fraîche. Garnish with cilantro sprigs.

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['1 cup finely grated peeled fresh horseradish root (about 4 ounces)', '1 8-ounce container crème fraîche or sour cream', '1/4 cup white wine vinegar', 'Coarse kosher salt', '1 1/2 pounds red onions, very thinly sliced', '2 cups dry red wine', '2 tablespoons honey', '1 tablespoon chopped fresh thyme', '2 tablespoons red wine vinegar', '10 7- to 8-inch-diameter flour tortillas, each cut into 5-inch square', '2 tablespoons olive oil', '4 9- to 10-ounce boneless rib-eye steaks, excess fat trimmed', 'Fresh cilantro sprigs']

Beef Short Ribs in Chipotle and Green Chili Sauce

['1 teaspoon salt', '1 teaspoon freshly ground black pepper', '1 teaspoon ground cumin', '1 teaspoon chili powder', '1/2 teaspoon ground coriander', '8 3-inch-long meaty beef short ribs', '2 tablespoons olive oil', '1 1/2 cups chopped onion', '6 large garlic cloves, minced', '1 14-ounce can low-salt chicken broth', '1 cup drained canned diced tomatoes', '1/4 cup fresh lime juice', '1 1/2 tablespoons chopped canned chipotle chilies*', '3 large fresh Anaheim (California) chilies, stemmed, seeded, cut into 1/4-inch-thick rings', 'Chopped fresh cilantro', 'Lime wedges']

Mix first 5 ingredients in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day. Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add half of ribs and brown on all sides, about 9 minutes; transfer to plate. Repeat with remaining ribs. Reduce heat to medium. Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add broth and bring to boil, scraping up browned bits. Add tomatoes, lime juice, and chipotle chilies. Return ribs to pot, meaty side down, in single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours. Remove pot from oven. Tilt pot; spoon off fat. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes. Season sauce with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.) Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

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['1 teaspoon salt', '1 teaspoon freshly ground black pepper', '1 teaspoon ground cumin', '1 teaspoon chili powder', '1/2 teaspoon ground coriander', '8 3-inch-long meaty beef short ribs', '2 tablespoons olive oil', '1 1/2 cups chopped onion', '6 large garlic cloves, minced', '1 14-ounce can low-salt chicken broth', '1 cup drained canned diced tomatoes', '1/4 cup fresh lime juice', '1 1/2 tablespoons chopped canned chipotle chilies*', '3 large fresh Anaheim (California) chilies, stemmed, seeded, cut into 1/4-inch-thick rings', 'Chopped fresh cilantro', 'Lime wedges']

Chicken and Andouille Sausage Ragù

['9 chicken thighs with skin and bones (about 4 pounds), well trimmed', '2 tablespoons olive oil', '1 pound chicken andouille sausage or other fully cooked spicy smoked sausage, cut into 1/2-inch-thick rounds', '3 medium carrots, peeled, diced', '2 large onions, chopped', '1/2 cup chopped fresh marjoram (from about 2 large bunches)', '6 garlic cloves, minced', '1 teaspoon grated lemon peel', '1/4 teaspoon dried crushed red pepper', '1 cup dry white wine', '2 14 1/2-ounce cans diced tomatoes in juice', '2 cups low-salt chicken broth', 'Campanelle Pasta with Parsley Butter']

Place chicken thighs, skin side down, on work surface. Using sharp knife, cut each thigh lengthwise along each side of bone, forming 2 pieces of meat (some meat may remain on bones); reserve bones. Heat oil in heavy large pot over medium-high heat. Sprinkle chicken and bones with salt and pepper. Working in batches, sauté in pot until brown, about 6 minutes per batch. Transfer to bowl. Add sausage to pot and sauté until brown, about 5 minutes. Using slotted spoon, transfer to bowl with chicken. Add carrots and onions to pot and sauté until onions are tender and golden, about 10 minutes. Stir in 1/4 cup marjoram, garlic, lemon peel, and crushed red pepper; sauté 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes with juices and broth; bring to boil. Add chicken, bones, sausage, and any accumulated juices from bowl. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and sausage to bowl; discard bones. Boil liquid in pot until reduced to 3 cups, about 20 minutes. Stir in remaining 1/4 cup marjoram. Season to taste with salt and pepper. Return chicken and sausage to pot. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before serving.) Spoon ragù over Campanelle Pasta with Parsley Butter.

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['9 chicken thighs with skin and bones (about 4 pounds), well trimmed', '2 tablespoons olive oil', '1 pound chicken andouille sausage or other fully cooked spicy smoked sausage, cut into 1/2-inch-thick rounds', '3 medium carrots, peeled, diced', '2 large onions, chopped', '1/2 cup chopped fresh marjoram (from about 2 large bunches)', '6 garlic cloves, minced', '1 teaspoon grated lemon peel', '1/4 teaspoon dried crushed red pepper', '1 cup dry white wine', '2 14 1/2-ounce cans diced tomatoes in juice', '2 cups low-salt chicken broth', 'Campanelle Pasta with Parsley Butter']

Cherry-Chocolate Shortcakes with Kirsch Whipped Cream

['2 cups all purpose flour', '1/4 cup sugar', '1 tablespoon baking powder', '1/2 teaspoon salt', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes', '3 ounces semisweet chocolate, coarsely grated', '1/2 cup chilled whole milk', '1 large egg', '1 1/2 pounds fresh Bing cherries, stemmed, pitted, halved', '1/4 cup sugar', '1 tablespoon kirsch (clear cherry brandy)', '1/3 cup cherry jam', '1 1/2 cups chilled whipping cream', '2 tablespoons sugar', '1 tablespoon kirsch']

Preheat oven to 400°F. Line large baking sheet with parchment paper. Combine flour, sugar, baking powder, and salt in large bowl; whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in chocolate. Beat milk and egg in small bowl to blend. Gradually add milk mixture to dry ingredients, tossing until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured surface and gently knead 5 turns to combine. Shape gently into 8-inch-long log. Cut log crosswise into 8 rounds; shape each into 2 1/2x3/4-inch round. Arrange rounds on prepared baking sheet. Bake biscuits until bottoms are golden and tester inserted into center comes out clean, about 15 minutes. Cool on rack 15 minutes. (Can be made 6 hours ahead. Cool completely. Wrap in foil and rewarm in 350°F oven 10 minutes before continuing.) Combine cherries, sugar, and kirsch in medium bowl. Let stand until sugar dissolves and juices form, tossing occasionally, about 3 hours. Strain cherry juices into heavy medium saucepan. Mix in jam. Cook over medium heat until jam melts and juices form thick syrup, stirring often, about 8 minutes. Mix syrup into cherries. (Can be made 2 hours ahead. Let stand at room temperature.) Beat cream, sugar, and kirsch in large bowl until peaks form. Cover and refrigerate up to 2 hours. Cut warm biscuits horizontally in half. Place bottom halves in shallow bowls. Spoon cherry mixture and cream over. Cover with biscuit tops and serve.

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['2 cups all purpose flour', '1/4 cup sugar', '1 tablespoon baking powder', '1/2 teaspoon salt', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes', '3 ounces semisweet chocolate, coarsely grated', '1/2 cup chilled whole milk', '1 large egg', '1 1/2 pounds fresh Bing cherries, stemmed, pitted, halved', '1/4 cup sugar', '1 tablespoon kirsch (clear cherry brandy)', '1/3 cup cherry jam', '1 1/2 cups chilled whipping cream', '2 tablespoons sugar', '1 tablespoon kirsch']

Seared Sea Bass with Fresh Herbs and Lemon

['1/3 cup mixed fresh herbs such as parsley, dill, and chives', '2 sea bass fillets with skin (each about 7 ounces)', '1 teaspoon olive oil', '1 1/2 tablespoons unsalted butter', '1/3 cup dry white wine', '1 tablespoon fresh lemon juice']

Chop herbs. Using tweezers, remove any bones from sea bass. Pat fillets dry and score just through skin in 4 places. Diagonally cut each fillet in half and season with salt and pepper. In a heavy skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sear fish, skin sides down, about 3 minutes, or until skin is golden. Turn fish over and cook 2 minutes more, or until just cooked through. Transfer fish to 2 plates. Remove skillet from heat and add wine to deglaze, scraping up any brown bits with a wooden spoon. Stir in lemon juice, herbs, remaining 1/2 tablespoon butter, and salt and pepper to taste. Spoon sauce over fish.

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['1/3 cup mixed fresh herbs such as parsley, dill, and chives', '2 sea bass fillets with skin (each about 7 ounces)', '1 teaspoon olive oil', '1 1/2 tablespoons unsalted butter', '1/3 cup dry white wine', '1 tablespoon fresh lemon juice']

Red Chili Onion Rings

['2 large onions, cut into 1/4-inch-thick slices, separated into rings', '3 cups whole milk', '1 cup all purpose flour', '2 tablespoons Red Chili Powder', '2 tablespoons ground cumin', '2 tablespoons paprika', '1 tablespoon salt', 'Canola oil (for deep-frying)']

Place onions in bowl. Pour milk over; let stand 30 minutes, tossing occasionally. Whisk flour, Red Chili Powder, cumin, paprika and salt in large bowl. Pour enough oil into large pot to reach depth of 3 inches. Heat to 350°F. Working with a few onion rings at a time, shake off excess milk. Dip into flour mixture, coating lightly. Add onion rings to pot; deep-fry until golden, about 45 seconds. Drain on paper towels and serve.

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['2 large onions, cut into 1/4-inch-thick slices, separated into rings', '3 cups whole milk', '1 cup all purpose flour', '2 tablespoons Red Chili Powder', '2 tablespoons ground cumin', '2 tablespoons paprika', '1 tablespoon salt', 'Canola oil (for deep-frying)']