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Cuban-Style Black Beans

['1/4 cup olive oil', '1 large onion, chopped', '1 large green bell pepper, cut into 1/2-inch pieces', '6 large garlic cloves, chopped', '1 tablespoon dried oregano', '3 15- to 16-ounce cans black beans, rinsed, drained', '3/4 cup canned vegetable broth or water', '1 1/2 tablespoons cider vinegar', '1 teaspoon sugar (optional)']

Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper, garlic and oregano and sauté until vegetables begin to soften, about 5 minutes. Add 1 cup of beans to pan. Using back of fork, mash beans coarsely. Add remaining beans, broth and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally, about 15 minutes. Mix in sugar, if desired. Season beans to taste with salt and pepper and serve.

cuban-style-black-beans-4283

['1/4 cup olive oil', '1 large onion, chopped', '1 large green bell pepper, cut into 1/2-inch pieces', '6 large garlic cloves, chopped', '1 tablespoon dried oregano', '3 15- to 16-ounce cans black beans, rinsed, drained', '3/4 cup canned vegetable broth or water', '1 1/2 tablespoons cider vinegar', '1 teaspoon sugar (optional)']

Buttermilk Panna Cotta with Tropical Fruit

['2 tablespoons water', '2 teaspoons unflavored gelatin', '1 cup whipping cream', '7 tablespoons sugar', '2 cups reduced fat buttermilk (2%)', '3/4 teaspoon vanilla extract', '2 cups 1/2-inch cubes peeled assorted tropical fruits (such as mango, papaya, and kiwi)']

Pour 2 tablespoons water into small custard cup; sprinkle unflavored gelatin over. Let stand until gelatin softens, approximately 10 minutes. Combine whipping cream and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat; add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. Cool mixture to room temperature, about 45 minutes. Stir buttermik and vanilla extract into cream mixture. Pour mixture through fine strainer into 4-cup measuring cup. Divide mixture among six 3/4-cup custard cups or ramekins. Refrigerate until panna cotta is set, at least 6 hours and up to 1 day. Run thin sharp knife around sides of each panna cotta to loosen. One at a time, place bottom of each custard cup in 1 inch of hot water 30 to 45 seconds; immediately invert custard cup onto plate. Using both hands, firmly grasp custard cup and plate together, shaking gently and allowing panna cotta to settle onto plate. Spoon fruit mixture around each panna cotta and serve.

buttermilk-panna-cotta-with-tropical-fruit-107662

['2 tablespoons water', '2 teaspoons unflavored gelatin', '1 cup whipping cream', '7 tablespoons sugar', '2 cups reduced fat buttermilk (2%)', '3/4 teaspoon vanilla extract', '2 cups 1/2-inch cubes peeled assorted tropical fruits (such as mango', 'papaya', 'and kiwi)']

Antipasto Salad Sandwiches

['1/2 pound thinly sliced Italian salami (such as Genoa), cut into 1/4-inch-wide strips', '1/2 pound fresh mozzarella cheese, cut into 1/3-inch cubes', '3/4 cup finely chopped celery', '1/4 cup finely chopped pitted Kalamata olives or other brine-cured black olives', '1/2 cup mayonnaise', '1/3 cup chopped roasted red peppers from jar', '1 18-inch-long French-bread baguette', '2 cups thinly sliced radicchio (from 1 large head)']

Combine salami, cheese, celery, and olives in large bowl; toss to blend. Mix mayonnaise and roasted peppers in small bowl to blend; season dressing to taste with salt and pepper. Cut bread crosswise into 4 equal pieces. Cut each piece horizontally in half. Scoop out some soft center from each bread piece, leaving 1/2-inch-thick shell. Spread dressing in hollow of each bread piece. Divide salad mixture among bottom bread pieces. Top salad with radicchio; press bread tops over. (Can be prepared 4 hours ahead. Wrap sandwiches tightly in foil and chill.)

antipasto-salad-sandwiches-105362

['1/2 pound thinly sliced Italian salami (such as Genoa), cut into 1/4-inch-wide strips', '1/2 pound fresh mozzarella cheese, cut into 1/3-inch cubes', '3/4 cup finely chopped celery', '1/4 cup finely chopped pitted Kalamata olives or other brine-cured black olives', '1/2 cup mayonnaise', '1/3 cup chopped roasted red peppers from jar', '1 18-inch-long French-bread baguette', '2 cups thinly sliced radicchio (from 1 large head)']

Clams With Oregano and Bread Crumbs (Vongole Origanate)

['24 medium littleneck clams, scrubbed', '3 cups kosher salt', '4 tablespoons extra-virgin olive oil, plus extra for drizzling', '1 medium red onion, cut into 1/8-inch dice', '4 garlic cloves, thinly sliced', '1 red bell pepper, cut into 1/8-inch dice', '1 cup fresh bread crumbs', 'Kosher salt and freshly ground black pepper', '2 tablespoons chopped fresh oregano']

Carefully open the clams, discarding the top shells, and drain the clam liquid into a small mixing bowl. Set aside. Loosen the clams from the bottom shells but do not remove them. Pour the salt onto a baking sheet so that it is at least 1/2-inch deep and arrange the clams in their half-shells in the salt. In a 10- to 12-inch sauté pan, heat the oil over medium heat until smoking. Add the onion, garlic, and bell pepper and cook 6 to 7 minutes, until softened and light golden brown. Add the bread crumbs and continue cooking another 3 minutes, until they are light golden brown as well. Remove the mixture from the heat, season with salt and pepper, and cool. Stir in the oregano and the reserved clam liquid. Preheat the broiler. Pack about 2 teaspoons of the crumb mixture loosely into each clam shell. (Remember that the clam, not the stuffing, is the most important part of this dish; stuffing should surround and enhance the clam, not overpower it.) Place the clams under the broiler and heat through, about 1 1/2 to 2 minutes, just until the crumb mixture is deep golden brown; you're not really cooking the clam. Drizzle with a drop of olive oil, and serve.

clams-with-oregano-and-bread-crumbs-em-vongole-origanate-em-107537

['24 medium littleneck clams, scrubbed', '3 cups kosher salt', '4 tablespoons extra-virgin olive oil, plus extra for drizzling', '1 medium red onion, cut into 1/8-inch dice', '4 garlic cloves, thinly sliced', '1 red bell pepper, cut into 1/8-inch dice', '1 cup fresh bread crumbs', 'Kosher salt and freshly ground black pepper', '2 tablespoons chopped fresh oregano']

Sweet Potato Pie

['1 1/3 cups all purpose flour', '1 tablespoon sugar', '1/2 teaspoon salt', '6 tablespoons chilled unsalted butter, cut into small pieces', '2 tablespoons chilled solid vegetable shortening, cut into small pieces', '3 tablespoons (or more) ice water', '2 large red-skinned sweet potatoes (yams; 13/4 pounds)', '1 cup (packed) golden brown sugar', '1 cup whipping cream', '3 large eggs', '1 teaspoon vanilla extract', '3/4 teaspoon ground cinnamon', '1/4 teaspoon ground mace', '1/4 teaspoon salt', '1 large egg white, beaten to blend']

Mix flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 30 minutes. Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Crust can be made 2 days ahead. Cover; chill.) Pierce potatoes with fork. Cook in microwave on high until tender, about 6 minutes per side. Cut open; cool completely. Scrape potato flesh into bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups. Position rack in bottom third of oven; preheat to 400°F. Place puree in large bowl. Whisk in brown sugar and next 6 ingredients. Brush crust with beaten egg white. Transfer filling to crust. Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool. (Can be made 1 day ahead. Cover; refrigerate.)

sweet-potato-pie-107116

['1 1/3 cups all purpose flour', '1 tablespoon sugar', '1/2 teaspoon salt', '6 tablespoons chilled unsalted butter, cut into small pieces', '2 tablespoons chilled solid vegetable shortening, cut into small pieces', '3 tablespoons (or more) ice water', '2 large red-skinned sweet potatoes (yams; 13/4 pounds)', '1 cup (packed) golden brown sugar', '1 cup whipping cream', '3 large eggs', '1 teaspoon vanilla extract', '3/4 teaspoon ground cinnamon', '1/4 teaspoon ground mace', '1/4 teaspoon salt', '1 large egg white', 'beaten to blend']

Lemon Meringue Pie

['1 recipe Pastry Dough for a single-crust 9- to 10-inch pie', 'raw rice or pie weights for weighting shell', '1 cup sugar', '5 tablespoons cornstarch', '1/4 teaspoon salt', '1 cup water', '1/2 cup milk', '4 large egg yolks', '1 tablespoon unsalted butter', '1/2 cup fresh lemon juice', '2 teaspoons freshly grated lemon zest', '4 large egg whites', '1/4 teaspoon cream of tartar', '1/2 cup sugar']

On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round, (about 1/8 inch thick) and fit into a 9-inch (1-quart) pie plate. Trim edge of dough, leaving a 1/2-inch overhang, and crimp edge decoratively. Prick shell in several places with a fork and chill, covered, 30 minutes. Preheat oven to 400°F. Line shell with wax paper and fill with rice or pie weights. Bake shell in middle of oven 10 minutes. Remove paper and rice carefully and bake shell until golden, about 12 minutes more. Cool shell in pie plate on a rack. Lower oven temperature to 350°F. In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved. In a bowl whisk together egg yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture. Simmer mixture, whisking, 3 minutes. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap. In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks. Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.

lemon-meringue-pie-10149

['1 recipe Pastry Dough for a single-crust 9- to 10-inch pie', 'raw rice or pie weights for weighting shell', '1 cup sugar', '5 tablespoons cornstarch', '1/4 teaspoon salt', '1 cup water', '1/2 cup milk', '4 large egg yolks', '1 tablespoon unsalted butter', '1/2 cup fresh lemon juice', '2 teaspoons freshly grated lemon zest', '4 large egg whites', '1/4 teaspoon cream of tartar', '1/2 cup sugar']

White Soda Bread

['3 1/2 cups all purpose flour', '2 tablespoons caraway seeds (optional)', '1 teaspoon baking-soda', '3/4 teaspoon salt', '1 1/2 cups (about) buttermilk']

Preheat oven to 425°F. Lightly flour baking sheet. Mix flour, caraway seeds, if using, baking soda and salt in large bowl. Mix in enough buttermilk to form moist clumps. Gather dough into ball. Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute. Shape dough into 6-inch-diameter by 2-inch-high round. Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer bread to rack and cool completely.

white-soda-bread-1907

['3 1/2 cups all purpose flour', '2 tablespoons caraway seeds (optional)', '1 teaspoon baking-soda', '3/4 teaspoon salt', '1 1/2 cups (about) buttermilk']

Pumpkin Pie

['Pastry dough', '15-oz can canned solid-pack pumpkin (about 2 cups)', '1 cup heavy cream', '1/2 cup whole milk', '2 large eggs', '3/4 cup packed light brown sugar', '1 teaspoon ground cinnamon', '1 teaspoon ground ginger', 'Pinch of ground cloves', '1/4 teaspoon salt', 'Accompaniment: lightly whipped cream', 'pie weights or raw rice']

Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes. Preheat oven to 375°°F. Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell. Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.

pumpkin-pie-102601

['Pastry dough', '15-oz can canned solid-pack pumpkin (about 2 cups)', '1 cup heavy cream', '1/2 cup whole milk', '2 large eggs', '3/4 cup packed light brown sugar', '1 teaspoon ground cinnamon', '1 teaspoon ground ginger', 'Pinch of ground cloves', '1/4 teaspoon salt', 'Accompaniment: lightly whipped cream', 'pie weights or raw rice']

Spiced Apple Pie

['2 1/2 cups all purpose flour', '1 tablespoon sugar', '1 teaspoon salt', '1/4 teaspoon mace', '1/2 cup (1 stick) chilled unsalted butter, cut into small pieces', '1/2 cup chilled solid vegetable shortening, cut into small pieces', '5 tablespoons (about) ice water', '3 pounds tart green apples (such as Granny Smith), peeled, cut into 1/4-inch-thick slices', '1/2 cup plus 1 teaspoon sugar', '1/2 cup packed golden brown sugar', '1/4 cup all purpose flour', '1 tablespoon fresh lemon juice', '1 teaspoon ground cinnamon', '1/2 teaspoon ground nutmeg', '1/2 teaspoon grated lemon peel', '1/4 teaspoon ground mace', '1/4 teaspoon ground cloves', '1/4 teaspoon ground allspice', '1 teaspoon milk']

Combine flour, sugar, salt and mace in processor. Using on/off turns, cut in chilled butter and vegetable shortening until mixture resembles coarse meal. Gradually blend in enough water by tablespoonfuls to form moist clumps. Gather dough into ball. Divide dough into 2 pieces. Flatten each into disk. Wrap each in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.) Position rack in lowest third of oven and preheat to 400°F. In large bowl, toss apples with 1/2 cup sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, lemon peel, mace, cloves and allspice. Roll out 1 dough disk on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter round. Transfer to 9-inch-diameter deep dish glass pie plate. Trim dough overhang to 1/2 inch. Brush edge of crust lightly with water. Transfer apple mixture to crust, mounding in center. Roll out second dough disk to 12-inch-diameter round. Place atop apples. Trim dough overhang to 1 inch: reserve scraps. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edge decoratively. Reroll pastry scraps and cut out leaf shapes. Brush 1 side of each leaf with milk and arrange, milk side down, decoratively atop crust. Cut several slits in crust to allow steam to escape. Brush crust with milk; sprinkle with remaining 1 teaspoon sugar. Place pie on baking sheet. Bake until crust is golden brown and juices bubble, covering crust edges with aluminum foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool.

spiced-apple-pie-817

['2 1/2 cups all purpose flour', '1 tablespoon sugar', '1 teaspoon salt', '1/4 teaspoon mace', '1/2 cup (1 stick) chilled unsalted butter, cut into small pieces', '1/2 cup chilled solid vegetable shortening, cut into small pieces', '5 tablespoons (about) ice water', '3 pounds tart green apples (such as Granny Smith), peeled, cut into 1/4-inch-thick slices', '1/2 cup plus 1 teaspoon sugar', '1/2 cup packed golden brown sugar', '1/4 cup all purpose flour', '1 tablespoon fresh lemon juice', '1 teaspoon ground cinnamon', '1/2 teaspoon ground nutmeg', '1/2 teaspoon grated lemon peel', '1/4 teaspoon ground mace', '1/4 teaspoon ground cloves', '1/4 teaspoon ground allspice', '1 teaspoon milk']

Apple and Dried Cranberry Pie

['2 1/2 cups all purpose flour', '1 tablespoon sugar', '1 teaspoon salt', '1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces', '8 tablespoons (about) ice water', '1 cup dried cranberries', '2/3 cup sugar', '3 tablespoons all purpose flour', '1/4 teaspoon ground allspice', '2 1/4 pounds Pippin apples, peeled, quartered, cored, thinly sliced', '1 1/2 tablespoons brandy', '1 teaspoon vanilla extract', '1 large egg yolk', '1 teaspoon whipping cream']

Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until butter is cut into 1/4-inch pieces. Add 7 tablespoons water and blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces. Flatten pieces into disks; wrap in plastic. Chill at least 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.) Position rack in bottom third of oven and preheat to 375°F. Combine cranberries, sugar, flour and allspice in large bowl. Mix in apples, then brandy and vanilla extract. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon in apple filling, mounding slightly in center. Roll out second dough disk on floured surface to 13-inch round. Drape crust over filling. Trim overhang to 1/2 inch. Press crust edges together; fold under. Crimp edge. Stir yolk and cream in small bowl to blend. Brush over top (but not edge) of pie. Cut slits in top crust to allow steam to escape. Bake pie until apples are tender and crust is golden, about 1 hour 5 minutes. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature.

apple-and-dried-cranberry-pie-15557

['2 1/2 cups all purpose flour', '1 tablespoon sugar', '1 teaspoon salt', '1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces', '8 tablespoons (about) ice water', '1 cup dried cranberries', '2/3 cup sugar', '3 tablespoons all purpose flour', '1/4 teaspoon ground allspice', '2 1/4 pounds Pippin apples, peeled, quartered, cored, thinly sliced', '1 1/2 tablespoons brandy', '1 teaspoon vanilla extract', '1 large egg yolk', '1 teaspoon whipping cream']

Coconut Cake

['2 cups all-purpose flour', '1 teaspoon baking powder', '1/2 teaspoon salt', '2 sticks (1 cup) unsalted butter, softened', '1 1/3 cups sugar', '1 teaspoon vanilla', '3 large eggs at room temperature', '1 cup whole milk at room temperature', '1 1/2 cups unsweetened desiccated coconut']

Preheat oven to 350°F. Grease a 10- by 2-inch round cake pan and line bottom with a round of wax paper or parchment. Grease paper and dust pan with flour, knocking out excess. Sift together flour, baking powder, and salt. Beat butter with an electric mixer until creamy. Gradually beat in sugar on medium speed until pale and fluffy. Add vanilla, then beat in eggs, 1 at a time. (Mixture may look curdled.) Alternately beat in flour mixture and milk in 3 batches on low speed. Increase speed to medium and beat batter 1 1/2 minutes, or until smooth. Fold in coconut. Spoon batter into cake pan and spread evenly. Bake cake in middle of oven until golden brown and a tester comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 1 hour, then invert onto rack. Remove paper and reinvert onto another rack to cool completely.

coconut-cake-103687

['2 cups all-purpose flour', '1 teaspoon baking powder', '1/2 teaspoon salt', '2 sticks (1 cup) unsalted butter, softened', '1 1/3 cups sugar', '1 teaspoon vanilla', '3 large eggs at room temperature', '1 cup whole milk at room temperature', '1 1/2 cups unsweetened desiccated coconut']

Chocolate Chip Oatmeal Cookies

['2 cups all-purpose flour', '1 teaspoon baking soda', '1/2 teaspoon baking powder', '1 teaspoon salt', '1 cup old-fashioned rolled oats', '2 sticks (1 cup) unsalted butter, softened', '1 1/4 cups firmly packed light brown sugar', '1/4 cup granulated sugar', '2 large eggs', '1 teaspoon vanilla', '2 cups (12 ounces) semisweet chocolate chips']

Preheat oven to 350°F. In a bowl whisk together flour, baking soda, baking powder, salt, and oats. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in flour mixture and stir in chocolate chips. Drop dough by rounded tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 12 to 15 minutes, or until golden. Cool cookies on racks. Cookies keep in airtight containers 5 days.

chocolate-chip-oatmeal-cookies-11543

['2 cups all-purpose flour', '1 teaspoon baking soda', '1/2 teaspoon baking powder', '1 teaspoon salt', '1 cup old-fashioned rolled oats', '2 sticks (1 cup) unsalted butter, softened', '1 1/4 cups firmly packed light brown sugar', '1/4 cup granulated sugar', '2 large eggs', '1 teaspoon vanilla', '2 cups (12 ounces) semisweet chocolate chips']

Chocolate Mousse Pie

['21 chocolate sandwich cookies (such as Oreos)', '1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature', '12 ounces semisweet chocolate, finely chopped', '1 teaspoon vanilla extract', 'Pinch of salt', '3 3/4 cups chilled whipping cream', '1/4 cup sugar', 'Chocolate shavings (optional)']

Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely. Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally. Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.) Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

chocolate-mousse-pie-2687

['21 chocolate sandwich cookies (such as Oreos)', '1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature', '12 ounces semisweet chocolate, finely chopped', '1 teaspoon vanilla extract', 'Pinch of salt', '3 3/4 cups chilled whipping cream', '1/4 cup sugar', 'Chocolate shavings (optional)']

Maple Pumpkin Pie

['2 recipes pastry dough', 'an egg wash made by beating 1 large egg yolk with 1 teaspoon water', '1 cup Grade B maple syrup*', '2 cups canned solid-pack pumpkin', '1 teaspoon cinnamon', '1 teaspoon ground ginger', '1/2 teaspoon salt', '1 cup heavy cream', '2/3 cup milk', '2 large eggs', '*available at some specialty foods shops']

On a lightly floured surface with a floured rolling pin roll out two thirds dough 1/8 inch thick (about a 14-inch round). Fit dough into a 10-inch (1 1/2-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Crimp edge decoratively and chill shell 30 minutes. Shell may be made 1 day ahead and chilled, covered loosely with plastic wrap. Preheat oven to 375° F. On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a 2-inch leaf-shaped cutter cut out 16 leaves. Transfer pastry leaves to a baking sheet and chill until firm, about 15 minutes. Brush leaves with some egg wash (being careful not to drip onto edges) and bake in middle of oven until golden, about 12 minutes. Transfer leaves to a rack and cool. Leaves may be made 1 day ahead and kept in an airtight container at room temperature. In a 3- to 3 1/2-quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210° F on a candy thermometer, and cool slightly. In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup. Pour filling into shell and brush edge of shell with some egg wash. Bake pie in middle of oven 1 hour, or until filling is set but center still shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely. Garnish pie with pastry leaves just before serving.

maple-pumpkin-pie-13429

['2 recipes pastry dough', 'an egg wash made by beating 1 large egg yolk with 1 teaspoon water', '1 cup Grade B maple syrup*', '2 cups canned solid-pack pumpkin', '1 teaspoon cinnamon', '1 teaspoon ground ginger', '1/2 teaspoon salt', '1 cup heavy cream', '2/3 cup milk', '2 large eggs', '*available at some specialty foods shops']

Apple Pie

['3 pounds (about 8) McIntosh apples', '3/4 cup plus 1 tablespoon sugar', '2 tablespoons all-purpose flour', '1 teaspoon cinnamon', '1/4 teaspoon freshly grated nutmeg', '1/4 teaspoon salt', '1 tablespoon fresh lemon juice', '2 tablespoons cold unsalted butter, cut into bits', 'milk for brushing the crust', '1 1/4 cups all-purpose flour', '3/4 stick (6 tablespoons) cold unsalted butter, cut into bits', '2 tablespoons cold vegetable shortening', '1/4 teaspoon salt', '2 tablespoons ice water plus additional if necessary']

Preheat the oven to 450°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) glass pie plate, and trim the edge, leaving a 3/4-inch overhang. Chill the shell and the remaining dough while making the filling. In a large bowl toss together the apples, each peeled, cored, and cut into eighths, 3/4 cup of the sugar, the flour, the cinnamon, the nutmeg, the salt, and the lemon juice until the mixture is combined well, transfer the filling to the shell, and dot it with the butter. Roll out the remaining dough into a 13- by 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust lightly with the milk, cut slits in it with a sharp knife, forming steam vents, and sprinkle the pie evenly with the remaining 1 tablespoon sugar. Bake the pie on a large baking sheet in the middle of the oven for 20 minutes, reduce the temperature to 350°F., and bake the pie for 20 to 25 minutes more, or until the crust is golden and the apples are tender. In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

apple-pie-11725

['3 pounds (about 8) McIntosh apples', '3/4 cup plus 1 tablespoon sugar', '2 tablespoons all-purpose flour', '1 teaspoon cinnamon', '1/4 teaspoon freshly grated nutmeg', '1/4 teaspoon salt', '1 tablespoon fresh lemon juice', '2 tablespoons cold unsalted butter, cut into bits', 'milk for brushing the crust', '1 1/4 cups all-purpose flour', '3/4 stick (6 tablespoons) cold unsalted butter, cut into bits', '2 tablespoons cold vegetable shortening', '1/4 teaspoon salt', '2 tablespoons ice water plus additional if necessary']

Open-Faced Fresh Blueberry Pie

['Basic Flaky Pie Crust for a 9-inch pie', '1 tablespoon egg white, lightly beaten', '4 cups blueberries, rinsed and dried', '1/2 liquid cup and two tablespoons water, divided', '2 tablespoons water', '2 tablespoons cornstarch', '1/2 cup sugar', '2 teaspoon freshly squeezed lemon juice', 'Pinch of salt', '1 1/2 cups whipped cream (optional)']

Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll. Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours. Preheat the oven to 425°F at least 20 minutes before baking. Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed. Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white. Measure out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil. Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside. When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries. Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust. Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening. Room temperature, up to 2 days (without the whipped cream).

open-faced-fresh-blueberry-pie-101866

['Basic Flaky Pie Crust for a 9-inch pie', '1 tablespoon egg white, lightly beaten', '4 cups blueberries, rinsed and dried', '1/2 liquid cup and two tablespoons water, divided', '2 tablespoons water', '2 tablespoons cornstarch', '1/2 cup sugar', '2 teaspoon freshly squeezed lemon juice', 'Pinch of salt', '1 1/2 cups whipped cream (optional)']

Dutch Farmer's Cheese Soup

['1/4 cup (1/2 stick) butter', '1 1/2 pounds russet potatoes, peeled, diced', '1 1/2-pound cauliflower, trimmed, cut into florets', '1 pound carrots, peeled, sliced', '1 large onion, chopped', '4 cups (or more) canned vegetable broth', '6 1-inch-thick French bread slices', '12 ounces Gouda cheese, wax removed, cheese sliced']

Melt butter in heavy large Dutch oven over medium-high heat. Add potatoes, cauliflower, carrots and onion; sauté until onion is golden brown, about 7 minutes. Add 4 cups broth; bring to boil. Reduce heat; simmer until vegetables are tender, adding more broth if soup is too thick, about 30 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Preheat broiler. Transfer soup to large broilerproof bowl or individual broilerproof soup bowls. Arrange bread slices atop soup. Place cheese slices over, covering bread completely. Broil 6 inches from heat source until cheese melts and is golden, watching closely to avoid burning, about 2 minutes. Serve immediately.

dutch-farmers-cheese-soup-464

['1/4 cup (1/2 stick) butter', '1 1/2 pounds russet potatoes, peeled, diced', '1 1/2-pound cauliflower, trimmed, cut into florets', '1 pound carrots, peeled, sliced', '1 large onion, chopped', '4 cups (or more) canned vegetable broth', '6 1-inch-thick French bread slices', '12 ounces Gouda cheese', 'wax removed', 'cheese sliced']

Chocolate Chip Cookies with Salt

['3 cups all-purpose flour', '1/2 teaspoon baking soda', 'About 2 1/2 teaspoons sea salt, divided', '10 ounces unsalted butter, at room temperature', '1 cup vanilla sugar', '2 large eggs', '1 teaspoon vanilla extract', '12 ounces bitter chocolate chips, or bitter chocolate cut in very small pieces']

Preheat the oven to 375°. Line two baking sheets with parchment paper. Sift together onto a piece of waxed paper the flour, the soda, and one half teaspoon of the salt. In a large bowl, whisk together the butter and the sugar until it is light and pale yellow. Whisk in the eggs one at a time until thoroughly blended. Whisk in the vanilla, then stir in the flour just until it is blended. Stir in the chocolate chips or pieces and mix until they are evenly distributed throughout the dough. Drop the dough by tablespoons full onto the prepared baking sheets. Sprinkle each with a generous pinch of sea salt. Bake in the center of the oven until the cookies are golden, about 12 minutes. Remove from the oven and let sit on the baking sheets for about 4 minutes to allow the cookies, which are fragile, to firm up, then slide them onto a cooling rack.

chocolate-chip-cookies-with-salt-104371

['3 cups all-purpose flour', '1/2 teaspoon baking soda', 'About 2 1/2 teaspoons sea salt, divided', '10 ounces unsalted butter, at room temperature', '1 cup vanilla sugar', '2 large eggs', '1 teaspoon vanilla extract', '12 ounces bitter chocolate chips', 'or bitter chocolate cut in very small pieces']

Spiced Pumpkin Pie

['2/3 cup (packed) golden brown sugar', '1/2 cup sugar', '2 tablespoons all purpose flour', '1/2 teaspoon salt', '1/2 teaspoon ground cinnamon', '1/8 teaspoon ground allspice', '1/8 teaspoon ground cloves', '1/8 teaspoon ground ginger', '1 1/2 cups canned solid pack pumpkin', '2 tablespoons mild-flavored (light) molasses', '3 large eggs', '1 cup whipping cream', '1 purchased frozen 9-inch pie crust']

Place baking sheet in oven and preheat to 450°F. Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin, molasses and eggs, then cream. Pour mixture into frozen crust. Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and re-frigerate.) Serve at room temperature.

spiced-pumpkin-pie-100401

['2/3 cup (packed) golden brown sugar', '1/2 cup sugar', '2 tablespoons all purpose flour', '1/2 teaspoon salt', '1/2 teaspoon ground cinnamon', '1/8 teaspoon ground allspice', '1/8 teaspoon ground cloves', '1/8 teaspoon ground ginger', '1 1/2 cups canned solid pack pumpkin', '2 tablespoons mild-flavored (light) molasses', '3 large eggs', '1 cup whipping cream', '1 purchased frozen 9-inch pie crust']

Jose's Oatmeal Peanut Butter Chocolate Chip Cookies

['1 1/2 cups old-fashioned rolled oats', '2 cups all-purpose flour', '1 teaspoon baking powder', '1 teaspoon baking soda', '1 teaspoon salt', '2 sticks (1 cup) unsalted butter, softened', '1 cup granulated sugar', '1 cup firmly packed light brown sugar', '1 tablespoon vanilla extract', '3/4 cup peanut butter', '2 large eggs', 'a 12-ounce bag semisweet chocolate chips', '8 ounces semisweet chocolate, grated']

In a food processor pulse 1 cup oats until ground fine. In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda, and salt. In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week. Preheat oven to 325°F. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly. Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.

joses-oatmeal-peanut-butter-chocolate-chip-cookies-11797

['1 1/2 cups old-fashioned rolled oats', '2 cups all-purpose flour', '1 teaspoon baking powder', '1 teaspoon baking soda', '1 teaspoon salt', '2 sticks (1 cup) unsalted butter, softened', '1 cup granulated sugar', '1 cup firmly packed light brown sugar', '1 tablespoon vanilla extract', '3/4 cup peanut butter', '2 large eggs', 'a 12-ounce bag semisweet chocolate chips', '8 ounces semisweet chocolate', 'grated']

Mushroom and Three-Cheese Strata

['1/4 cup (1/2 stick) butter', '1 pound fresh shiitake mushrooms, stemmed, caps sliced', '8 cups (packed) 1-inch pieces Wonder Bread or other white bread (about 12 slices)', '2 1/4 cups whole milk', '1 1/2 cups half and half', '5 large eggs', '3/4 cup chopped fresh chives or green onion tops', '2 tablespoons chopped fresh thyme', '3 garlic cloves, chopped', '1 1/2 teaspoons salt', '3/4 teaspoon ground black pepper', '9 ounces soft fresh goat cheese (such as Montrachet), crumbled (about 2 1/2 cups)', '1 1/2 cups (packed) grated Parmesan cheese (about 4 ounces)', '1 cup (packed) grated Fontina cheese (about 4 ounces)']

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Cool. Combine bread and milk in large bowl. Let stand until milk is absorbed, about 15 minutes. Whisk half and half and next 6 ingredients in medium bowl to blend. Stir in goat cheese. Place half of bread mixture in single layer in prepared glass baking dish (bread will not cover bottom of baking dish). Top with half each of mushrooms, Parmesan cheese, Fontina cheese, and half and half mixture. Repeat layering with remaining bread, mushrooms, Parmesan and Fontina cheeses, and half and half mixture. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake strata uncovered until firm in center, puffed and golden, about 1 hour.

mushroom-and-three-cheese-strata-102187

['1/4 cup (1/2 stick) butter', '1 pound fresh shiitake mushrooms, stemmed, caps sliced', '8 cups (packed) 1-inch pieces Wonder Bread or other white bread (about 12 slices)', '2 1/4 cups whole milk', '1 1/2 cups half and half', '5 large eggs', '3/4 cup chopped fresh chives or green onion tops', '2 tablespoons chopped fresh thyme', '3 garlic cloves, chopped', '1 1/2 teaspoons salt', '3/4 teaspoon ground black pepper', '9 ounces soft fresh goat cheese (such as Montrachet), crumbled (about 2 1/2 cups)', '1 1/2 cups (packed) grated Parmesan cheese (about 4 ounces)', '1 cup (packed) grated Fontina cheese (about 4 ounces)']

Butter Cookies with Raisins

['3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '2/3 cup sugar', '1/2 teaspoon salt', '1 1/2 teaspoons vanilla extract', '1 3/4 cups all purpose flour', '1/2 cup raisins']

Using electric mixer, beat butter, sugar and salt in large bowl until creamy. Mix in vanilla. Add flour and raisins; mix until smooth dough forms. Divide dough in half. Shape each dough half into 1 1/2-inch-diameter log. Wrap each log in plastic; refrigerate until firm, about 2 hours. (Can be made 3 days ahead. Keep chilled.) Preheat oven to 375°F. Butter 2 large baking sheets. Cut each dough log into 1/4-inch-thick slices. Place slices on prepared baking sheets, spacing 1 inch apart. Bake until cookies are golden, about 10 minutes. Cool slightly on baking sheets. Transfer to racks; cool completely. (Can be made 3 days ahead. Store in airtight container at room temperature.)

butter-cookies-with-raisins-5316

['3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '2/3 cup sugar', '1/2 teaspoon salt', '1 1/2 teaspoons vanilla extract', '1 3/4 cups all purpose flour', '1/2 cup raisins']

Whoopie Pies

['2 cups all-purpose flour', '1/2 cup Dutch-process cocoa powder', '1 1/4 teaspoons baking soda', '1 teaspoon salt', '1 cup well-shaken buttermilk', '1 teaspoon vanilla', '1 stick (1/2 cup) unsalted butter, softened', '1 cup packed brown sugar', '1 large egg', '1 stick (1/2 cup) unsalted butter, softened', '1 1/4 cups confectioners sugar', '2 cups marshmallow cream such as Marshmallow Fluff', '1 teaspoon vanilla']

Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth. Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely. Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes. Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

whoopie-pies-107615

['2 cups all-purpose flour', '1/2 cup Dutch-process cocoa powder', '1 1/4 teaspoons baking soda', '1 teaspoon salt', '1 cup well-shaken buttermilk', '1 teaspoon vanilla', '1 stick (1/2 cup) unsalted butter, softened', '1 cup packed brown sugar', '1 large egg', '1 stick (1/2 cup) unsalted butter, softened', '1 1/4 cups confectioners sugar', '2 cups marshmallow cream such as Marshmallow Fluff', '1 teaspoon vanilla']

Cedar Planked Salmon With Maple Glaze and Mustard Mashed Potatoes

['1 cup pure maple syrup', '2 tablespoons finely grated peeled fresh gingerroot', '4 tablespoons fresh lemon juice', '3 tablespoons soy sauce', '1 1/2 teaspoons minced garlic', '2 1/2-pound center-cut salmon fillet with skin', 'Greens from 1 bunch scallions', 'Mustard Mashed Potatoes, to serve', 'An untreated cedar plank (about 17x10 1/2") if desired']

In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.) Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon. Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish. In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered. Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank. Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.

cedar-planked-salmon-with-maple-glaze-and-mustard-mashed-potatoes-14473

['1 cup pure maple syrup', '2 tablespoons finely grated peeled fresh gingerroot', '4 tablespoons fresh lemon juice', '3 tablespoons soy sauce', '1 1/2 teaspoons minced garlic', '2 1/2-pound center-cut salmon fillet with skin', 'Greens from 1 bunch scallions', 'Mustard Mashed Potatoes, to serve', 'An untreated cedar plank (about 17x10 1/2") if desired']

Dried Cranberry and White Chocolate Biscotti

['2 1/2 cups all purpose flour', '1 teaspoon baking powder', '1/2 teaspoon salt', '1 1/2 cups sugar', '1/2 cup (1 stick) unsalted butter, room temperature', '2 large eggs', '1/2 teaspoon almond extract', '1 1/2 cups dried cranberries (about 6 ounces)', '1 egg white', "6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped, or white chocolate chips"]

Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log. Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack. Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)

dried-cranberry-and-white-chocolate-biscotti-5817

['2 1/2 cups all purpose flour', '1 teaspoon baking powder', '1/2 teaspoon salt', '1 1/2 cups sugar', '1/2 cup (1 stick) unsalted butter, room temperature', '2 large eggs', '1/2 teaspoon almond extract', '1 1/2 cups dried cranberries (about 6 ounces)', '1 egg white', '"6 ounces good-quality white chocolate (such as Lindt or Bakers)', 'chopped', 'or white chocolate chips"']

Peanut Cookies

['8 tablespoons softened butter', '1/2 cup granulated sugar', '1/2 cup light brown sugar', '1/2 teaspoon vanilla extract', '1 egg', '1 cup flour', '1 teaspoon baking powder', '1 cup shelled salted peanuts', '2 ounces semi-sweet chocolate, melted and cooled (optional)']

Preheat the oven to 350°F. Butter a baking sheet. In a bowl, cream the butter and sugars with an electric mixer until the mixture is light. Add the vanilla extract and egg. Beat well. Add the flour, baking powder, and peanuts. Blend well. Drop rounded tablespoons of batter, 2 inches apart, onto the baking sheet. Bake for about 10 minutes, or until the cookies are light brown. Cool. Drizzle the melted chocolate over the cooled cookies. Store in a cool, dry place.

peanut-cookies-101856

['8 tablespoons softened butter', '1/2 cup granulated sugar', '1/2 cup light brown sugar', '1/2 teaspoon vanilla extract', '1 egg', '1 cup flour', '1 teaspoon baking powder', '1 cup shelled salted peanuts', '2 ounces semi-sweet chocolate', 'melted and cooled (optional)']

Tuna Steak and Vegetable Sandwiches

['3/4 cup plus 2 tablespoons olive oil', '3 tablespoons balsamic vinegar or red wine vinegar', '3 tablespoons chopped fresh marjoram or 2 teaspoons dried', '2 garlic cloves, minced', '3 Japanese eggplants, trimmed, cut lengthwise into 1/3-inch-thick slices', '2 zucchini, trimmed, cut lengthwise into 1/3-inch-thick slices', '1 yellow bell pepper, cut into 1/3-inch-wide strips', '8 1/2-inch-thick slices country bread or sourdough bread', '1 1-pound tuna steak, cut crosswise into 1/4-inch-thick slices', 'Chopped fresh marjoram or pinch of dried', 'Arugula']

Preheat broiler. Combine 3/4 cup oil and next 3 ingredients in small bowl. Arrange eggplant slices, zucchini and bell pepper on broiler pan. Brush on both sides with oil mixture. Sprinkle with salt and pepper. Broil until brown, watching closely, about 2 minutes per side. Transfer to platter. Place bread on broiler pan. Brush top side with oil mixture and sprinkle with pepper. Broil until top side is brown. Transfer to work surface, browned side up. Meanwhile, heat 2 tablespoons oil in heavy large skillet over high heat. Season tuna with salt and pepper. Add to skillet and sauté until just cooked through, about 30 seconds per side. Place tuna on half of bread slices. Sprinkle with chopped marjoram. Top with vegetables and arugula, then remaining bread slices, browned side down.

tuna-steak-and-vegetable-sandwiches-1112

['3/4 cup plus 2 tablespoons olive oil', '3 tablespoons balsamic vinegar or red wine vinegar', '3 tablespoons chopped fresh marjoram or 2 teaspoons dried', '2 garlic cloves, minced', '3 Japanese eggplants, trimmed, cut lengthwise into 1/3-inch-thick slices', '2 zucchini, trimmed, cut lengthwise into 1/3-inch-thick slices', '1 yellow bell pepper, cut into 1/3-inch-wide strips', '8 1/2-inch-thick slices country bread or sourdough bread', '1 1-pound tuna steak, cut crosswise into 1/4-inch-thick slices', 'Chopped fresh marjoram or pinch of dried', 'Arugula']

Roast New York Strip Loin With Garlic-Herb Crust

['4 garlic cloves', '8 fresh sage leaves', '4 teaspoons fresh thyme leaves', '4 teaspoons olive oil', '4 teaspoons salt', '1 1/2 teaspoons ground black pepper', '1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch']

With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.) Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.

roast-new-york-strip-loin-with-garlic-herb-crust-104494

['4 garlic cloves', '8 fresh sage leaves', '4 teaspoons fresh thyme leaves', '4 teaspoons olive oil', '4 teaspoons salt', '1 1/2 teaspoons ground black pepper', '1 4- to 5-pound boneless beef loin New York strip roast', 'fat trimmed to 1/4 inch']

Pan-Fried Lamb Chops with Rosemary and Garlic

['2 tablespoons minced garlic', '1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried', '1 teaspoon dried crushed red pepper', '18 small lamb rib chop', '3 tablespoons olive oil', 'Fresh rosemary sprigs (optional)']

Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.

pan-fried-lamb-chops-with-rosemary-and-garlic-3155

['2 tablespoons minced garlic', '1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried', '1 teaspoon dried crushed red pepper', '18 small lamb rib chop', '3 tablespoons olive oil', 'Fresh rosemary sprigs (optional)']

White Chocolate Layer Cake With Apricot Filling and White Chocolate Buttercream

['8 ounces imported white chocolate, chopped', '2 1/4 cups all purpose flour', '2 1/4 teaspoons baking powder', '1/4 teaspoon salt', '10 tablespoons unsalted butter, room temperature', '1 1/3 cups sugar', '4 large eggs', '1 1/2 teaspoons vanilla extract', '1 1/4 cups whole milk', '1 1/4 pounds imported white chocolate, chopped', '1 3/4 cups plus 2 tablespoons unsalted butter, room temperature', '2 teaspoons vanilla extract', '2 cups powdered sugar, sifted', '1/2 cup water', '1/4 cup sugar', '1 1/2 pounds apricots, pitted, thinly sliced', '1 cup walnuts, finely chopped', '1/4 cup apricot preserves, melted']

Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Butter two 9-inch parchment paper rounds and place in pans, buttered side up. Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Leave white chocolate in pot; turn off heat. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with milk in 3 additions, blending well after each addition. Add warm white chocolate and beat just until blended. Divide batter equally between pans, smoothing tops with spatula. Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 20 minutes (cakes will fall). Run small sharp knife around cake pan sides. Turn cakes out onto cardboard round or tart pan bottom; peel off parchment. Turn cakes right side up onto racks and cool completely. Stir white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove white chocolate from over water. Let stand until cool but not set, about 20 minutes. Using electric mixer, beat butter in large bowl until fluffy. Beat in white chocolate and vanilla, scraping down sides of bowl occasionally. Beat in powdered sugar. Cover and refrigerate until thick enough to spread, about 45 minutes (frosting will be very soft). Boil 1/2 cup water and sugar in small saucepan over medium heat, stirring to dissolve sugar. Cool syrup. Using serrated knife, cut each cake layer horizontally in half. Place 1 layer, cut side up, on 9-inch cardboard cake round or removable bottom of 9-inch tart pan and brush with 2 tablespoons sugar syrup. Spread 6 tablespoons buttercream over cake. Cover buttercream with single layer of sliced apricots. Spread 3 tablespoons buttercream over apricots; top with second cake layer, cut side up. Brush with 2 tablespoons sugar syrup, 6 tablespoons buttercream, apricots, and 3 tablespoons buttercream. Top with third cake layer, cut side up. Brush with 2 tablespoons syrup. Spread 6 tablespoons buttercream over cake; cover with apricots. Spread 3 tablespoons buttercream over apricots. Top with fourth layer, cut side down. Spread 1 cup buttercream over top and sides of cake (layer will be thin). Chill 1 hour. Spread remaining buttercream over top and sides of cake. Press chopped walnuts onto sides of cake. Cover top with remaining sliced apricots. Brush apricots with apricot preserves. Chill cake 1 hour. (Can be made 1 day ahead. Cover with cake dome and keep chilled. Let stand 3 hours at room temperature before serving.)

white-chocolate-layer-cake-with-apricot-filling-and-white-chocolate-buttercream-108258

['8 ounces imported white chocolate, chopped', '2 1/4 cups all purpose flour', '2 1/4 teaspoons baking powder', '1/4 teaspoon salt', '10 tablespoons unsalted butter, room temperature', '1 1/3 cups sugar', '4 large eggs', '1 1/2 teaspoons vanilla extract', '1 1/4 cups whole milk', '1 1/4 pounds imported white chocolate, chopped', '1 3/4 cups plus 2 tablespoons unsalted butter, room temperature', '2 teaspoons vanilla extract', '2 cups powdered sugar, sifted', '1/2 cup water', '1/4 cup sugar', '1 1/2 pounds apricots, pitted, thinly sliced', '1 cup walnuts, finely chopped', '1/4 cup apricot preserves', 'melted']

Frozen Mint Chocolate Checkerboard

['1 1/2 cups heavy cream', '1 cup milk', '2/3 cup sugar', '1/8 teaspoon salt', '3 large eggs', '1/3 cup green crème de menthe', '7 ounces fine-quality bittersweet chocolate (not unsweetened), chopped', '1/4 cup water', '6 large eggs, separated and at room temperature for 30 minutes', '2/3 cup sugar', '1/4 teaspoon salt', '3 tablespoons unsweetened Dutch-process cocoa powder', '9- by 9- by 2-inch baking pan', 'ice cream maker', '1/2-gallon cardboard milk or juice carton', 'long thin metal spatula', 'an instant-read thermometer; a 9- by 9- by 2-inch baking pan; an ice cream maker; a 1/2-gallon cardboard milk or juice carton; a long thin metal spatula']

Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk eggs in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer (do not let boil). Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in liqueur. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Preheat oven to 350°F. Line bottom of square baking pan with wax or parchment paper. Melt chocolate with water in a small heavy saucepan over very low heat, stirring, then cool to lukewarm. Beat yolks, 1/3 cup sugar, and salt in a large bowl with an electric mixer at high speed until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a handheld. Fold in melted chocolate. Beat egg whites with cleaned beaters until they hold soft peaks. Beat in remaining 1/3 cup sugar 1 tablespoon at a time and continue to beat until whites just hold stiff peaks, about 5 minutes. Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Spread batter evenly in baking pan and bake in middle of oven until puffed and a wooden pick or skewer inserted in center comes out with crumbs adhering, 30 to 35 minutes. Transfer pan to a rack, then cover top of cake with 2 layers of dampened paper towels and let stand 5 minutes. Remove towels and cool cake completely in pan (cake will deflate as it cools). Sift 1 1/2 tablespoons cocoa over cake, then loosen edges with a sharp knife. Invert a wax-paper-lined baking sheet over cake and invert cake onto it, then gently peel off wax paper now on top. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until firm but still spreadable, about 30 minutes. Oil milk carton, then line bottom and long sides with a sheet of plastic wrap, leaving at least a 2-inch overhang. Trim cake to form a 7 1/2- by 6 1/4-inch rectangle (reserve trimmings for another use), then cut rectangle lengthwise into 5 (7 1/2- by 1 1/4-inch) strips. Using thin metal spatula, arrange 2 strips on bottom of carton, flush against each long side. Fill space between strips with ice cream (preferably using a small offset metal spatula). Arrange 1 cake strip down center of carton (on top of ice cream) and fill spaces on both sides of cake with ice cream. Arrange remaining 2 cake strips against long sides of carton (on top of ice cream) and fill space between them with ice cream. (There will be some leftover ice cream.) If ice cream becomes too soft during assembly, freeze until just firm enough to work with, about 15 minutes. Cover top with plastic wrap overhang, then freeze until dessert is hardened, at least 8 hours. To serve, unwrap overhang and invert carton onto a chilled platter, using plastic wrap to help pull cake from carton. Trim sides evenly to neaten loaf if necessary (ice cream may ooze a bit on sides), then sift remaining 1 1/2 tablespoons cocoa over top. Cut into slices with a sharp knife.

frozen-mint-chocolate-checkerboard-108191

['1 1/2 cups heavy cream', '1 cup milk', '2/3 cup sugar', '1/8 teaspoon salt', '3 large eggs', '1/3 cup green crème de menthe', '7 ounces fine-quality bittersweet chocolate (not unsweetened), chopped', '1/4 cup water', '6 large eggs, separated and at room temperature for 30 minutes', '2/3 cup sugar', '1/4 teaspoon salt', '3 tablespoons unsweetened Dutch-process cocoa powder', '9- by 9- by 2-inch baking pan', 'ice cream maker', '1/2-gallon cardboard milk or juice carton', 'long thin metal spatula', 'an instant-read thermometer; a 9- by 9- by 2-inch baking pan; an ice cream maker; a 1/2-gallon cardboard milk or juice carton; a long thin metal spatula']

Eggplant Parmesan

['2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds', '3 1/4 teaspoons salt', '5 lb plum tomatoes', '1 1/2 cups plus 3 tablespoons olive oil', '2 large garlic cloves, finely chopped', '20 fresh basil leaves, torn in half', '3/4 teaspoon black pepper', '1/4 teaspoon dried hot red pepper flakes', '1 cup all-purpose flour', '5 large eggs', '3 1/2 cups panko * (Japanese bread crumbs)', '2 oz finely grated Parmigiano-Reggiano (2/3 cup)', '1 lb chilled fresh mozzarella (not unsalted), thinly sliced']

Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes. While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife. Coarsely chop tomatoes, then coarsely purée in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes. Put oven rack in middle position and preheat oven to 375°F. Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl. Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer. Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain. Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano. Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

eggplant-parmesan-109739

['2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds', '3 1/4 teaspoons salt', '5 lb plum tomatoes', '1 1/2 cups plus 3 tablespoons olive oil', '2 large garlic cloves, finely chopped', '20 fresh basil leaves, torn in half', '3/4 teaspoon black pepper', '1/4 teaspoon dried hot red pepper flakes', '1 cup all-purpose flour', '5 large eggs', '3 1/2 cups panko * (Japanese bread crumbs)', '2 oz finely grated Parmigiano-Reggiano (2/3 cup)', '1 lb chilled fresh mozzarella (not unsalted)', 'thinly sliced']

White Chocolate Truffle and Chocolate Fudge Layer Cake

['6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '1 tablespoon solid vegetable shortening', 'Nonstick vegetable oil spray', '4 ounces unsweetened chocolate, chopped', '1 3/4 cups all purpose flour', '1/4 cup unsweetened cocoa powder', '1 teaspoon baking powder', '3/4 teaspoon baking soda', '1/2 teaspoon salt', '2 cups sugar', '1/2 cup (1 stick) unsalted butter, room temperature', '2 teaspoons vanilla extract', '2 large eggs', '1 1/2 cups whole milk', '3 cups chilled whipping cream', '1/4 cup (1/2 stick) unsalted butter, cut into pieces', "1 pound good-quality white chocolate (such as Lindt or Baker's), finely chopped", '2 teaspoons vanilla extract', '1/2 teaspoon almond extract', '4 tablespoons amaretto or other almond liqueur']

Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.) Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment. Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours. Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes. Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours. Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 1/2 cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.) Arrange chocolate stars decoratively atop cake and serve.

white-chocolate-truffle-and-chocolate-fudge-layer-cake-107459

['6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '1 tablespoon solid vegetable shortening', 'Nonstick vegetable oil spray', '4 ounces unsweetened chocolate, chopped', '1 3/4 cups all purpose flour', '1/4 cup unsweetened cocoa powder', '1 teaspoon baking powder', '3/4 teaspoon baking soda', '1/2 teaspoon salt', '2 cups sugar', '1/2 cup (1 stick) unsalted butter, room temperature', '2 teaspoons vanilla extract', '2 large eggs', '1 1/2 cups whole milk', '3 cups chilled whipping cream', '1/4 cup (1/2 stick) unsalted butter, cut into pieces', '"1 pound good-quality white chocolate (such as Lindt or Bakers), finely chopped", 2 teaspoons vanilla extract', '1/2 teaspoon almond extract', '4 tablespoons amaretto or other almond liqueur']

Moroccan Garbanzo Bean and Feta Pitas

['1/2 cup olive oil', '1/3 cup white wine vinegar', '4 teaspoons Moroccan spice blend', '1 15-ounce can garbanzo beans (chickpeas), drained', '1 1/2 cups coarsely chopped seeded tomatoes', '1 1/2 cups coarsely chopped seeded peeled cucumbers', '1 cup coarsely crumbled feta cheese', '1/2 cup chopped red onion', '1/3 cup chopped fresh Italian parsley', '4 whole pita bread rounds, halved crosswise', 'Plain yogurt']

Whisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend. Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.

moroccan-garbanzo-bean-and-feta-pitas-108446

['1/2 cup olive oil', '1/3 cup white wine vinegar', '4 teaspoons Moroccan spice blend', '1 15-ounce can garbanzo beans (chickpeas), drained', '1 1/2 cups coarsely chopped seeded tomatoes', '1 1/2 cups coarsely chopped seeded peeled cucumbers', '1 cup coarsely crumbled feta cheese', '1/2 cup chopped red onion', '1/3 cup chopped fresh Italian parsley', '4 whole pita bread rounds, halved crosswise', 'Plain yogurt']

Caviar Moons

['10 very thin slices firm white sandwich bread', '2 tablespoons unsalted butter, melted', '1/2 cup sour cream', '100 g (3 1/2 oz) caviar (preferably osetra)', 'a 2-inch crescent-moon cookie cutter']

Preheat oven to 350°F. Brush bread with melted butter and cut out 40 moons. Arrange, buttered sides up, on a large baking sheet and bake in middle of oven until pale golden, about 10 minutes. Cool completely. Serve toasts topped with sour cream and caviar.

caviar-moons-104375

['10 very thin slices firm white sandwich bread', '2 tablespoons unsalted butter, melted', '1/2 cup sour cream', '100 g (3 1/2 oz) caviar (preferably osetra)', 'a 2-inch crescent-moon cookie cutter']

Cornmeal Guava Thumbprint Cookies

['1 cup all purpose flour', '1/3 cup cornmeal', '1/2 teaspoon ground cinnamon', '1/2 teaspoon ground nutmeg', '1/8 teaspoon salt', '1/2 cup (1 stick) unsalted butter, room temperature', '1/2 cup firmly packed brown sugar', '1 egg yolk', '3/4 teaspoon vanilla', 'Guava jelly or apricot-pineapple preserves']

Preheat oven to 350°F. Combine all purpose flour, cornmeal, ground cinnamon, nutmeg and salt in medium bowl. Using electric mixer, beat unsalted butter and brown sugar in large bowl until fluffy. Mix in egg yolk and vanilla extract. Mix in dry ingredients. Form dough into 1-inch balls. Arrange on ungreased baking sheet, spacing 1 1/2 inches apart. Make depression in center of each using thumb or handle of wooden spoon. Fill depressions with jelly. Continue baking until bottoms of cookies are brown, about 10 minutes. Cool on rack. (Can be prepared 1 week ahead. Refrigerate in airtight container.)

cornmeal-guava-thumbprint-cookies-2397

['1 cup all purpose flour', '1/3 cup cornmeal', '1/2 teaspoon ground cinnamon', '1/2 teaspoon ground nutmeg', '1/8 teaspoon salt', '1/2 cup (1 stick) unsalted butter, room temperature', '1/2 cup firmly packed brown sugar', '1 egg yolk', '3/4 teaspoon vanilla', 'Guava jelly or apricot-pineapple preserves']

Pinto Bean Enfrijoladas

['3 tablespoons plus 1/4 cup olive oil', '2 cups chopped onions', '4 garlic cloves, minced', '2 (15- to 16-ounce) cans pinto beans, drained', '1 1/2 cups (or more) whole milk', '1 1/2 cups (or more) water', '1 teaspoon minced serrano chile with seeds', '3/4 teaspoon ground cumin', '1/2 teaspoon dried Mexican oregano', '1/8 teaspoon ground cloves', '12 (5 1/2- to 6-inch-diameter) corn tortillas', '2 1/4 cups crumbled queso ranchero (see Note)', 'Chopped fresh cilantro', 'Sour cream']

Preheat oven to 350°F. Oil 13x9x2-inch glass baking dish. Heat 3 tablespoons oil in large skillet over medium-high heat. Add onions and garlic and sauté until onions are golden, about 8 minutes. Add beans, 1 1/2 cups milk, and 1 1/2 cups water; simmer until onions are tender, stirring occasionally, about 10 minutes. Mash beans coarsely in skillet. Mix in chile and all spices; season with salt and pepper. Add more milk or water by 1/4 cupfuls to thin bean mixture to slightly soupy consistency. Heat remaining 1/4 cup oil in another large skillet over medium-high heat. Add 1 tortilla at a time; cook until tortilla softens, about 30 seconds per side. Transfer tortilla to work surface. Place 1 heaping tablespoon cheese in center of each tortilla; fold in half. Place in prepared dish, overlapping tortillas slightly. Top with bean sauce. Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes. Sprinkle with remaining queso ranchero and cilantro. Serve with sour cream.

pinto-bean-enfrijoladas-108039

['3 tablespoons plus 1/4 cup olive oil', '2 cups chopped onions', '4 garlic cloves, minced', '2 (15- to 16-ounce) cans pinto beans, drained', '1 1/2 cups (or more) whole milk', '1 1/2 cups (or more) water', '1 teaspoon minced serrano chile with seeds', '3/4 teaspoon ground cumin', '1/2 teaspoon dried Mexican oregano', '1/8 teaspoon ground cloves', '12 (5 1/2- to 6-inch-diameter) corn tortillas', '2 1/4 cups crumbled queso ranchero (see Note)', 'Chopped fresh cilantro', 'Sour cream']

Marinated Fresh Anchovies (Alici Marinati)

['2 pounds fresh anchovies', '2 cups white wine vinegar', '2 cups extra-virgin olive oil', '2 tablespoons dried oregano', '2 tablespoons hot red pepper flakes', '1/4 cup finely chopped Italian parsley', '4 garlic cloves, sliced paper-thin', '2 tablespoons sea salt', 'Lemon wedges (optional)']

Using scissors, trim the fins off of all the anchovies. Using a sharp paring knife, slit each fish along the belly from head to tail; remove the entrails and rinse well. Cut off the heads and carefully pull out the spine and pin bones from the top with your index finger and thumbnail. Separate the two fillets and rinse again. Arrange a layer of the fillets in a deep oval gratin dish and sprinkle with a tablespoon or two of vinegar. Continue until all the fish fillets are used, then pour the rest of the vinegar over the fish. Cover and marinate in the fridge for at least 4 hours. Remove the anchovies from the vinegar, rinse, and pat dry with a kitchen towel. Wash out the dish and dry well. Return a single layer of cured anchovies to the dish and sprinkle with 2 or 3 tablespoons olive oil, a pinch of oregano, a pinch of pepper flakes, a pinch of parsley, three or four garlic slices, and a pinch of salt. Layer in the rest of the anchovies, sprinkling each layer with oil, oregano, pepper flakes, parsley, garlic, and salt. Cover again and marinate in the fridge for at least 2 hours. To serve, bring anchovies to just below room temperature (in Italy they would be served at about 58°F). Remove from the oil and arrange six or seven on each plate with a lemon wedge if desired.

marinated-fresh-anchovies-em-alici-marinati-em-107539

['2 pounds fresh anchovies', '2 cups white wine vinegar', '2 cups extra-virgin olive oil', '2 tablespoons dried oregano', '2 tablespoons hot red pepper flakes', '1/4 cup finely chopped Italian parsley', '4 garlic cloves, sliced paper-thin', '2 tablespoons sea salt', 'Lemon wedges (optional)']

Gingerbread Snowflakes

['2/3 cup molasses (not robust)', '2/3 cup packed dark brown sugar', '1 tablespoon ground ginger', '1 1/2 teaspoons ground cinnamon', '1/2 teaspoon ground allspice', '1/2 teaspoon ground cloves', '2 teaspoons baking soda', '2 sticks (1 cup) unsalted butter, cut into tablespoon pieces', '1 large egg, lightly beaten', '3 3/4 to 4 cups all-purpose flour', '1/2 teaspoon salt', 'Decorating icing', '1 metal offset spatula', '1 pastry bag fitted with 1/8- to 1/4-inch plain tip', 'assorted 2- to 3-inch cookie cutters (preferably snowflake-shaped); a metal offset spatula; a pastry bag fitted with 1/8- to 1/4-inch plain tip (optional)']

Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and salt. Preheat oven to 325°F. Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature. Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once). Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies.

gingerbread-snowflakes-107445

['2/3 cup molasses (not robust)', '2/3 cup packed dark brown sugar', '1 tablespoon ground ginger', '1 1/2 teaspoons ground cinnamon', '1/2 teaspoon ground allspice', '1/2 teaspoon ground cloves', '2 teaspoons baking soda', '2 sticks (1 cup) unsalted butter, cut into tablespoon pieces', '1 large egg, lightly beaten', '3 3/4 to 4 cups all-purpose flour', '1/2 teaspoon salt', 'Decorating icing', '1 metal offset spatula', '1 pastry bag fitted with 1/8- to 1/4-inch plain tip', 'assorted 2- to 3-inch cookie cutters (preferably snowflake-shaped); a metal offset spatula; a pastry bag fitted with 1/8- to 1/4-inch plain tip (optional)']

Norwegian Butter Cookies

['3 1/2 cups all-purpose flour', '1/2 teaspoon baking powder', 'Rounded 1/2 teaspoon salt', '3 sticks (1 1/2 cups) unsalted butter, softened', '1 cup sugar', '1 1/2 teaspoons vanilla extract', '1/2 teaspoon almond extract', '1 large egg, lightly beaten', 'a cookie press fitted with a star, bow, circle, or ribbon plate*']

Preheat oven to 350°F. Sift together flour, baking powder, and salt. Beat together butter, sugar, and extracts in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Add egg and beat well. Add flour mixture and mix at low speed until just combined. Quarter dough and put 1 piece into cookie press. Holding press slightly above ungreased baking sheets, squeeze out dough to form cookies (follow manufacturer's instructions), spacing them about 3 inches apart. Form more cookies with remaining dough in same manner. Bake cookies in batches in middle of oven until edges are golden, 10 to 15 minutes, then transfer with a metal spatula to racks to cool.

norwegian-butter-cookies-105932

['3 1/2 cups all-purpose flour', '1/2 teaspoon baking powder', 'Rounded 1/2 teaspoon salt', '3 sticks (1 1/2 cups) unsalted butter, softened', '1 cup sugar', '1 1/2 teaspoons vanilla extract', '1/2 teaspoon almond extract', '1 large egg, lightly beaten', 'a cookie press fitted with a star', 'bow', 'circle', 'or ribbon plate*']

Salmon Salad with Beans

['1/2 pound salmon steak (leftover grilled salmon is fine)', '1/3 cup extra-virgin olive oil, plus 2 tablespoons if using raw fish, plus more to taste if necessary', '2 tablespoons extra-virgin olive oil', 'more extra-virgin olive oil to taste if necessary', 'Several sprigs fresh thyme or 1/2 teaspoon dried thyme, if using raw fish', '1 red or yellow bell pepper', 'Juice of 1 large lemon, plus more to taste if necessary', '3 cups cooked or canned white beans, drained', '10 cherry tomatoes, halved', '1/4 cup diced shallots', '12 to 15 good black or green olives, pitted and coarsely chopped', '1/4 cup minced fresh basil leaves', '1/4 cup minced fresh parsley leaves', 'Salt and freshly ground black pepper to taste', 'freshly ground black pepper', '4 cups torn assorted salad greens (trimmed, washed and dried)']

If you are starting with raw salmon, start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be about 4 inches from the heat source. Marinate the fish in the 2 tablespoons of olive oil and the thyme. When the fire is ready — it should be quite hot — grill the fish for 3 to 4 minutes per side. At the same time, grill the red pepper. Cool, peel and seed it, then cut into strips. Cool the fish, then cut it into small cubes and toss it with the lemon juice, beans, and remaining olive oil while you prepare the other ingredients. Add the tomatoes, shallots, olives, and herbs to the salmon. Taste for salt and pepper and correct the balance between olive oil and lemon juice if necessary. Serve on a bed of greens, topped with the strips of grilled red pepper.

salmon-salad-with-beans-15631

['1/2 pound salmon steak (leftover grilled salmon is fine)', '1/3 cup extra-virgin olive oil, plus 2 tablespoons if using raw fish, plus more to taste if necessary', '2 tablespoons extra-virgin olive oil', 'more extra-virgin olive oil to taste if necessary', 'Several sprigs fresh thyme or 1/2 teaspoon dried thyme, if using raw fish', '1 red or yellow bell pepper', 'Juice of 1 large lemon, plus more to taste if necessary', '3 cups cooked or canned white beans, drained', '10 cherry tomatoes, halved', '1/4 cup diced shallots', '12 to 15 good black or green olives, pitted and coarsely chopped', '1/4 cup minced fresh basil leaves', '1/4 cup minced fresh parsley leaves', 'Salt and freshly ground black pepper to taste', 'freshly ground black pepper', '4 cups torn assorted salad greens (trimmed', 'washed and dried)']

Veal Piccata

['1 1/4 cupslow-fat chicken stock or low-sodium fat-free chicken broth', '1/3 cup dry white wine', '1 tablespoon all-purpose flour', '2 tablespoons water', '1 tablespoon unsalted butter', '1 tablespoon fresh lemon juice', '2 tablespoons chopped fresh flat-leaf parsley', '2 lb veal cutlets (also called scallopini; 1/4 inch thick)', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '1 lemon, thinly sliced', 'Accompaniment:buttered noodles with chives', 'a well-seasoned ridged grill pan']

Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm. Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking. While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal. Stir parsley into warm sauce and pour over veal.

veal-piccata-106060

['1 1/4 cupslow-fat chicken stock or low-sodium fat-free chicken broth', '1/3 cup dry white wine', '1 tablespoon all-purpose flour', '2 tablespoons water', '1 tablespoon unsalted butter', '1 tablespoon fresh lemon juice', '2 tablespoons chopped fresh flat-leaf parsley', '2 lb veal cutlets (also called scallopini; 1/4 inch thick)', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '1 lemon, thinly sliced', 'Accompaniment:buttered noodles with chives', 'a well-seasoned ridged grill pan']

Ultimate Sticky Buns

['1 cup warm water (105°F to 115°F)', '4 teaspoons dry yeast', '2/3 cup sugar', '1/2 cup (1 stick) unsalted butter, room temperature', '1/2 cup dry nonfat milk powder', '1 1/4 teaspoons salt', '2 large eggs', '4 1/4 cups (or more) all purpose flour', '1 1/4 cups (packed) golden brown sugar', '3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '1/4 cup honey', '1/4 cup dark corn syrup', '1/4 cup water', '2 cups pecan halves', '4 teaspoons sugar', '4 teaspoons ground cinnamon']

Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes. Using electric mixer, beat remaining sugar, butter, milk powder, and salt in large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a time. Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours. Butter two 10-inch round cake pans with 2-inch high sides. Beat brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecans over each. Punch down dough. Divide dough in half. Roll each dough piece out on floured work surface to 12x9-inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally. Mix 4 teaspoons sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. (Can be made 1 day ahead; refrigerate.) Let buns rise in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated). Preheat oven to 375°F. Bake buns until deep golden brown, about 30 minutes. Run small knife around pan sides to loosen sticky buns. Turn hot buns out onto platter. Cool about 30 minutes and serve.

ultimate-sticky-buns-106413

['1 cup warm water (105°F to 115°F)', '4 teaspoons dry yeast', '2/3 cup sugar', '1/2 cup (1 stick) unsalted butter, room temperature', '1/2 cup dry nonfat milk powder', '1 1/4 teaspoons salt', '2 large eggs', '4 1/4 cups (or more) all purpose flour', '1 1/4 cups (packed) golden brown sugar', '3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '1/4 cup honey', '1/4 cup dark corn syrup', '1/4 cup water', '2 cups pecan halves', '4 teaspoons sugar', '4 teaspoons ground cinnamon']

Pork Tenderloin with Spiced Rhubarb Chutney

['3/4 cup sugar', '1/3 cup cider vinegar', '1 tablespoon minced peeled fresh ginger', '1 tablespoon ground garlic', '1 teaspoon cumin', '1/2 teaspoon ground cinnamon', '1/2 teaspoon ground cloves', '1/4 teaspoon dried crushed red pepper', '4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)', '1/2 cup (generous) chopped red onion', '1/3 cup dried tart cherries or golden raisins (about 2 ounces)', '2 pork tenderloins (about 1 1/2 pounds total), trimmed', '2 teaspoons ground cumin', '1 tablespoon olive oil', 'Fresh cilantro sprigs']

Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.) Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

pork-tenderloin-with-spiced-rhubarb-chutney-1759

['3/4 cup sugar', '1/3 cup cider vinegar', '1 tablespoon minced peeled fresh ginger', '1 tablespoon ground garlic', '1 teaspoon cumin', '1/2 teaspoon ground cinnamon', '1/2 teaspoon ground cloves', '1/4 teaspoon dried crushed red pepper', '4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)', '1/2 cup (generous) chopped red onion', '1/3 cup dried tart cherries or golden raisins (about 2 ounces)', '2 pork tenderloins (about 1 1/2 pounds total), trimmed', '2 teaspoons ground cumin', '1 tablespoon olive oil', 'Fresh cilantro sprigs']

Leek, Fennel, and Poppy Seed Tart

['3 1/2 cups thinly sliced leeks (white and pale green parts only; about 3 leeks)', '1 large fennel bulb, trimmed, cut into 8 wedges, then cut crosswise into 1/4-inch-thick slices', '4 tablespoons (1/2 stick) butter, melted', '1 cup whole milk', '2 large egg yolks', '1 tablespoon all purpose flour', '1/2 cup grated Parmesan cheese', '1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed', '2 teaspoons poppy seeds']

Preheat oven to 450°F. Toss leeks, fennel and 3 tablespoons butter in roasting pan. Roast vegetables until tender, stirring occasionally, about 35 minutes. Cool. Reduce oven temperature to 425°F. Whisk milk and yolks in small bowl. Heat 1 tablespoon butter in large saucepan over medium heat. Add flour; whisk 1 minute. Gradually whisk in milk mixture. Bring to simmer, whisking constantly; continue to whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Stir in 1/4 cup cheese. Mix in vegetables. Season with salt and pepper. Roll out pastry on floured surface to 12-inch square. Transfer pastry to 9-inch-diameter glass pie dish. Trim overhang. Fill pastry with vegetable mixture. Sprinkle with 1/4 cup cheese and poppy seeds. Bake until crust is deep golden, about 25 minutes. Serve warm.

leek-fennel-and-poppy-seed-tart-5214

['3 1/2 cups thinly sliced leeks (white and pale green parts only; about 3 leeks)', '1 large fennel bulb, trimmed, cut into 8 wedges, then cut crosswise into 1/4-inch-thick slices', '4 tablespoons (1/2 stick) butter, melted', '1 cup whole milk', '2 large egg yolks', '1 tablespoon all purpose flour', '1/2 cup grated Parmesan cheese', '1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed', '2 teaspoons poppy seeds']

Chicken-Cranberry Hash

['2 1/2 cups frozen southern-style (cubed) hash brown potatoes (about 10 ounces)', '1 1/2 cups diced cooked chicken', '1 cup thinly sliced green onions', '1/2 cup dried cranberries', '1/3 cup half and half', '1 teaspoon crumbled dried sage leaves', '2 tablespoons vegetable oil']

Combine potatoes, diced chicken, green onions, cranberries, half and half and sage in large bowl and toss to blend well. Season with salt and pepper. Heat oil in heavy medium skillet over medium heat. Add hash mixture and spread to even thickness. Cover skillet and cook 15 minutes, stirring up bottom of hash every 5 minutes. Uncover skillet, increase heat to high and cook until hash is golden brown and crusty, stirring occasionally, about 10 minutes. Transfer hash to plates and serve.

chicken-cranberry-hash-4960

['2 1/2 cups frozen southern-style (cubed) hash brown potatoes (about 10 ounces)', '1 1/2 cups diced cooked chicken', '1 cup thinly sliced green onions', '1/2 cup dried cranberries', '1/3 cup half and half', '1 teaspoon crumbled dried sage leaves', '2 tablespoons vegetable oil']

The Ultimate Pumpkin Pie

['1 1/4 cups all purpose flour', '1/2 cup powdered sugar', '1/2 cup (1 stick) chilled butter, cut into pieces', '3 tablespoons whipping cream', '3/4 cup sugar', '1 tablespoon packed golden brown sugar', '1 tablespoon cornstarch', '2 teaspoons ground cinnamon', '3/4 teaspoon ground ginger', '1/4 teaspoon (generous) salt', '1 16-ounce can solid pack pumpkin', '3/4 cup whipping cream', '1/2 cup sour cream', '3 large eggs, beaten to blend', '1/4 cup apricot preserves']

Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes. Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes. Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F. Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.) Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs. Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)

the-ultimate-pumpkin-pie-826

['1 1/4 cups all purpose flour', '1/2 cup powdered sugar', '1/2 cup (1 stick) chilled butter, cut into pieces', '3 tablespoons whipping cream', '3/4 cup sugar', '1 tablespoon packed golden brown sugar', '1 tablespoon cornstarch', '2 teaspoons ground cinnamon', '3/4 teaspoon ground ginger', '1/4 teaspoon (generous) salt', '1 16-ounce can solid pack pumpkin', '3/4 cup whipping cream', '1/2 cup sour cream', '3 large eggs, beaten to blend', '1/4 cup apricot preserves']

Garlic Soup with Poached Eggs

['1 medium head of garlic, cloves peeled and thinly sliced', '3 tablespoons olive oil', '8 (1/2-inch-thick) baguette slices', '1 quart chicken stock or broth', '1/2 teaspoon dried hot red pepper flakes', '4 large eggs', '1/2 cup packed small fresh cilantro sprigs', '4 lime wedges']

Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls. Add stock, red pepper flakes, and garlic to skillet and bring to a simmer. Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes. Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.

garlic-soup-with-poached-eggs-106993

['1 medium head of garlic, cloves peeled and thinly sliced', '3 tablespoons olive oil', '8 (1/2-inch-thick) baguette slices', '1 quart chicken stock or broth', '1/2 teaspoon dried hot red pepper flakes', '4 large eggs', '1/2 cup packed small fresh cilantro sprigs', '4 lime wedges']

Green Apple Sorbet

['2/3 cup sugar', '1/3 cup water', '1 (1,000-mg) tablet vitamin C', '6 Granny Smith apples (2 2/3 lb), cut into 1-inch wedges', 'an electric juice extractor and an ice-cream maker']

Simmer sugar and water in a small heavy saucepan, stirring, until sugar is dissolved, then remove from heat. Crush vitamin C tablet to a powder with a mortar and pestle or the back of a spoon and place in a 1-quart container that will fit under spout of juicer. Using electric juicer, juice apples into container. Spoon off foam and stir in sugar syrup. Chill, covered, until cold, at least 1 hour. Freeze in ice-cream maker.

green-apple-sorbet-103733

['2/3 cup sugar', '1/3 cup water', '1 (1,000-mg) tablet vitamin C', '6 Granny Smith apples (2 2/3 lb), cut into 1-inch wedges', 'an electric juice extractor and an ice-cream maker']

Hainanese Chicken Rice

['1 (3- to 3 1/2-lb) chicken', '3 teaspoons salt', '4 qt water', '4 (1/8-inch-thick) slices fresh ginger, smashed', '6 (3- to 3 1/2-inch-long) fresh hot red Thai chiles or serrano chiles, chopped', '1 shallot, chopped', '2 tablespoons chopped peeled fresh ginger', '2 medium garlic cloves, chopped', '1/2 teaspoon salt', '1/3 cup fresh lime juice', '2 cups jasmine rice', '4 shallots, thinly sliced', '2 large garlic cloves, minced', '1 English cucumber', '1 tablespoon soy sauce', '2 teaspoons Asian sesame oil', '1 bunch or 1 (4-oz) bag watercress, coarse stems discarded', 'Special equipment: a mini food processor and a U-shaped vegetable peeler', '1 U-shaped vegetable peeler', 'Garnish: fresh cilantro leaves or sprigs']

Remove fat from cavity of chicken and reserve for rice. Rub chicken inside and out with 1 teaspoon salt. Bring water with remaining 2 teaspoons salt and ginger to a boil in a 6- to 8-quart pot wide enough to hold chicken. Put chicken, breast down, in water and return to a boil, covered. Simmer chicken, partially covered, 20 minutes and remove from heat. Let chicken stand in hot broth, covered and undisturbed, until just cooked through, 15 to 20 minutes. Letting broth drain from chicken cavity into pot, transfer chicken to a large bowl of ice and cold water and reserve broth for rice and soup. Cool chicken completely, turning once. Drain chicken and pat dry with paper towels. Cut into serving pieces. Pulse chile-sauce ingredients to a coarse paste in mini food processor. Cook reserved chicken fat in a 3-quart heavy saucepan over moderate heat, stirring, until rendered, then discard solids. Add vegetable oil if necessary to make 2 tablespoons fat. Wash rice under cold running water until water runs clear and drain well. Cook shallots in fat over moderate heat, stirring, until browned. Add garlic and cook, stirring, 1 minute. Add rice and cook, stirring gently, 1 minute. Add 3 cups reserved broth and bring to a boil. Boil until liquid on surface is evaporated and small bubbles appear from holes in rice, 3 to 4 minutes. Cover and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes more. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff rice with a fork and cover. Shave as many long ribbons as possible from cucumber with a U-shaped vegetable peeler and chill ribbons in another bowl of ice and cold water 15 minutes. Drain well. Stir together soy sauce and sesame oil. Bring 6 cups reserved broth and watercress to a boil in a 3-quart saucepan and simmer 1 minute. Remove pan from heat and let stand until watercress is a shade darker, about 3 minutes. Drizzle soy-sesame mixture over chicken. Serve chicken with cucumber ribbons and individual bowls of rice, soup, and chile sauce.

hainanese-chicken-rice-103554

['1 (3- to 3 1/2-lb) chicken', '3 teaspoons salt', '4 qt water', '4 (1/8-inch-thick) slices fresh ginger, smashed', '6 (3- to 3 1/2-inch-long) fresh hot red Thai chiles or serrano chiles, chopped', '1 shallot, chopped', '2 tablespoons chopped peeled fresh ginger', '2 medium garlic cloves, chopped', '1/2 teaspoon salt', '1/3 cup fresh lime juice', '2 cups jasmine rice', '4 shallots, thinly sliced', '2 large garlic cloves, minced', '1 English cucumber', '1 tablespoon soy sauce', '2 teaspoons Asian sesame oil', '1 bunch or 1 (4-oz) bag watercress, coarse stems discarded', 'Special equipment: a mini food processor and a U-shaped vegetable peeler', '1 U-shaped vegetable peeler', 'Garnish: fresh cilantro leaves or sprigs']

Braised Chicken with Shallots, Garlic, and Balsamic Vinegar

['6 bacon slices (4 oz), cut crosswise into 1/4-inch-wide strips', '1 (3 1/2-lb) chicken, cut into 8 serving pieces', '1 lb shallots, thinly sliced', '1 head garlic, cloves separated and peeled', '1/4 cup balsamic vinegar']

Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet. While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet. Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes. Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute. Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes. Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.

braised-chicken-with-shallots-garlic-and-balsamic-vinegar-105589

['6 bacon slices (4 oz), cut crosswise into 1/4-inch-wide strips', '1 (3 1/2-lb) chicken, cut into 8 serving pieces', '1 lb shallots, thinly sliced', '1 head garlic, cloves separated and peeled', '1/4 cup balsamic vinegar']

Blackberry Upside-Down Cake

['2 1/2 cups fresh blackberries (12 ounces)', '1/2 cup plus 1 1/2 tablespoons sugar', '1 cup all-purpose flour', '1/2 teaspoon baking soda', '1/4 teaspoon salt', '1/2 stick (1/4 cup) unsalted butter, softened', '1 large egg', '1 teaspoon vanilla', '1/2 cup well-shaken buttermilk', 'Accompaniment: vanilla ice cream', 'parchment paper']

Preheat oven to 400°F. Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess. Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar. Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated. Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes. Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.

blackberry-upside-down-cake-107034

['2 1/2 cups fresh blackberries (12 ounces)', '1/2 cup plus 1 1/2 tablespoons sugar', '1 cup all-purpose flour', '1/2 teaspoon baking soda', '1/4 teaspoon salt', '1/2 stick (1/4 cup) unsalted butter, softened', '1 large egg', '1 teaspoon vanilla', '1/2 cup well-shaken buttermilk', 'Accompaniment: vanilla ice cream', 'parchment paper']

Bittersweet Molten Chocolate Cakes with Coffee Ice Cream

['12 teaspoons plus 5 tablespoons sugar', '8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '3/4 cup (1 1/2 sticks) unsalted butter', '3 large eggs', '3 large egg yolks', '1 tablespoon all purpose flour', '1 quart coffee ice cream']

Generously butter eight 3/4-cup soufflé dishes or custard cups. Sprinkle inside of each dish with 1 1/2 teaspoons sugar. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour. Divide batter among soufflé dishes. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.) Preheat oven to 425°F. Place soufflé dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes. Top each cake with scoop of coffee ice cream and serve immediately.

bittersweet-molten-chocolate-cakes-with-coffee-ice-cream-107659

['12 teaspoons plus 5 tablespoons sugar', '8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '3/4 cup (1 1/2 sticks) unsalted butter', '3 large eggs', '3 large egg yolks', '1 tablespoon all purpose flour', '1 quart coffee ice cream']

Grilled Bass with Green Tomato and Watermelon Salsa

['1 1/2 cups finely chopped green tomatoes (1/2 lb)', '1 1/2 cups finely chopped red watermelon', '2/3 cup minced red onion', '1 (2 1/2- to 3-inch) fresh red or green chile such as Thai or serrano, minced (including seeds)', '1/4 cup chopped fresh cilantro', '1 teaspoon fresh lime juice', '3/4 teaspoon salt', '6 (6-oz) center-cut pieces striped bass fillet with skin or mahimahi (1 inch thick)', '1 1/2 tablespoons olive oil']

Prepare gas or charcoal grill for cooking. If using charcoal, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high. Toss together tomatoes, watermelon, onion, chile, cilantro, lime juice, and salt. (Do not make salsa more than 1 hour ahead or it will become watery.) Pat fish dry, then brush with oil and season with salt. Grill fish, starting with skin sides down, on lightly oiled grill rack, turning over once, until just cooked through, 8 to 9 minutes total. Serve fish topped with salsa.

grilled-bass-with-green-tomato-and-watermelon-salsa-108388

['1 1/2 cups finely chopped green tomatoes (1/2 lb)', '1 1/2 cups finely chopped red watermelon', '2/3 cup minced red onion', '1 (2 1/2- to 3-inch) fresh red or green chile such as Thai or serrano, minced (including seeds)', '1/4 cup chopped fresh cilantro', '1 teaspoon fresh lime juice', '3/4 teaspoon salt', '6 (6-oz) center-cut pieces striped bass fillet with skin or mahimahi (1 inch thick)', '1 1/2 tablespoons olive oil']

Spanish-Style Chicken with Saffron Rice (Arroz con Pollo)

['1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces', '1 tablespoon olive oil', '1 large onion, chopped', '1 large red bell pepper, cut into 1/2-inch pieces', '4 garlic cloves, minced', '2 teaspoons paprika', '2 cups long-grain white rice', '1 1/4 cups dry white wine', '1 (14-oz) can diced tomatoes including juice', '1 3/4 cups chicken broth', '3/4 teaspoon crumbled saffron threads', '1 bay leaf (not California)', '1 cup frozen peas (not thawed)', '1/2 cup pimiento-stuffed green olives, coarsely chopped', 'Garnish: chopped fresh flat-leaf parsley']

Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate. Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate. Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

spanish-style-chicken-with-saffron-rice-arroz-con-pollo-104549

['1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces', '1 tablespoon olive oil', '1 large onion, chopped', '1 large red bell pepper, cut into 1/2-inch pieces', '4 garlic cloves, minced', '2 teaspoons paprika', '2 cups long-grain white rice', '1 1/4 cups dry white wine', '1 (14-oz) can diced tomatoes including juice', '1 3/4 cups chicken broth', '3/4 teaspoon crumbled saffron threads', '1 bay leaf (not California)', '1 cup frozen peas (not thawed)', '1/2 cup pimiento-stuffed green olives, coarsely chopped', 'Garnish: chopped fresh flat-leaf parsley']

Bon Ton-Style Fried Chicken

['1 qt water', '2 tablespoons salt', '2 teaspoons cayenne', '2 teaspoons garlic powder', '1 1/2 teaspoons white pepper', '1 tablespoon soy sauce', '2 teaspoons Worcestershire sauce', '4 chicken breast halves, 4 thighs, and 4 drumsticks (all with skin and bones; 4 to 4 1/2 pounds total)', 'About 12 cups vegetable oil', '3 cups all-purpose flour', '1 tablespoon salt', '1 teaspoon garlic powder', '1 teaspoon cayenne', '1 teaspoon white pepper']

Whisk together all marinade ingredients in a large bowl. Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours. Heat 2 inches oil in a wide 8- to 9 1/2-quart pot over moderately high heat until a deep-fat thermometer registers 365 to 375°F. (Our pot was 12 inches wide and 5 inches deep; if you don’t have that wide a pot, you can fry the chicken in two batches.) Meanwhile, whisk together all dredging ingredients in a large bowl. Drain chicken, discarding marinade. Dredge each piece of chicken in seasoned flour and put on a large baking sheet. Let stand about 10 minutes. Fry chicken, turning a few times, 20 to 25 minutes, or until golden brown, then drain on a rack.

bon-ton-style-fried-chicken-103662

['1 qt water', '2 tablespoons salt', '2 teaspoons cayenne', '2 teaspoons garlic powder', '1 1/2 teaspoons white pepper', '1 tablespoon soy sauce', '2 teaspoons Worcestershire sauce', '4 chicken breast halves, 4 thighs, and 4 drumsticks (all with skin and bones; 4 to 4 1/2 pounds total)', 'About 12 cups vegetable oil', '3 cups all-purpose flour', '1 tablespoon salt', '1 teaspoon garlic powder', '1 teaspoon cayenne', '1 teaspoon white pepper']

Borscht

['10 cups canned beef broth', '1 1-pound meaty cross-cut bone-in beef shank slice', '1 large onion, quartered', '4 large beets, peeled, chopped', '4 medium carrots, peeled, chopped', '1 12- to 14-ounce russet potato, peeled, cut into 1/2-inch pieces', '2 cups thinly sliced savoy cabbage', '3/4 cup chopped fresh dill', '3 tablespoons red wine vinegar', '1 cup plain nonfat yogurt']

Bring 6 cups broth, beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes. Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill uncovered in pot until cold, at least 4 hours and up to 1 day. Spoon fat from top of chilled broth and discard. Add remaining 4 cups canned broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes. Stir in cabbage and 1/2 cup dill; cook until tender, about 15 minutes. Season with salt and pepper. Stir in vinegar. Ladle soup into bowls. Top with yogurt and remaining 1/4 cup dill.

borscht-105960

['10 cups canned beef broth', '1 1-pound meaty cross-cut bone-in beef shank slice', '1 large onion, quartered', '4 large beets, peeled, chopped', '4 medium carrots, peeled, chopped', '1 12- to 14-ounce russet potato, peeled, cut into 1/2-inch pieces', '2 cups thinly sliced savoy cabbage', '3/4 cup chopped fresh dill', '3 tablespoons red wine vinegar', '1 cup plain nonfat yogurt']

Fish Soup with Tomatoes and Red Pepper-Garlic Sauce

['2 tablespoons extra-virgin olive oil', '1 medium onion, finely chopped', '1 fennel bulb, coarsely chopped', '8 cups fish stock or bottled clam juice', '1 cup chopped fresh Italian parsley', '2 3-inch-long strips orange peel', '3 pounds ripe tomatoes, peeled, coarsely chopped', '1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds', '1 large red-skinned potato, quartered', '1 large pinch of saffron threads', '2 1/2 pounds lingcod fillets, cut into 1 1/2-inch pieces', '1 red bell pepper', '6 tablespoons extra-virgin olive oil', '3 garlic cloves', '1 French-bread baguette, cut into 1/4-inch-thick rounds']

Heat oil in large pot over medium heat. Add onion and fennel. Sauté until onion is translucent, 8 minutes. Add stock, parsley and peel. Bring to boil. Reduce heat; cover and simmer until fennel is tender, about 5 minutes. Add tomatoes, sliced potatoes, quartered potato and saffron. Cover partially; simmer until potatoes are tender, about 12 minutes. Remove from heat. Remove quartered potato from soup. Cool slightly. Peel potato; transfer to processor. Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag 10 minutes. Peel and seed pepper. Cool. Transfer bell pepper to processor with potato. Add 2 tablespoons oil and garlic. Process until smooth. With machine running, gradually blend in 4 tablespoons oil. Season with salt. Preheat broiler. Arrange bread rounds on baking sheet. Broil until crisp, about 2 minutes. (Can be made 1 day ahead. Cover soup and rouille separately; chill. Cool toasts, then store airtight at room temperature. Bring soup to simmer before continuing.) Add fish to soup. Simmer until fish is just opaque in center, 5 minutes. Spoon rouille onto 12 to 16 toasts. Ladle soup into bowls. Top each with 2 toasts. Pass remaining toasts and rouille.

fish-soup-with-tomatoes-and-red-pepper-garlic-sauce-101625

['2 tablespoons extra-virgin olive oil', '1 medium onion, finely chopped', '1 fennel bulb, coarsely chopped', '8 cups fish stock or bottled clam juice', '1 cup chopped fresh Italian parsley', '2 3-inch-long strips orange peel', '3 pounds ripe tomatoes, peeled, coarsely chopped', '1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds', '1 large red-skinned potato, quartered', '1 large pinch of saffron threads', '2 1/2 pounds lingcod fillets, cut into 1 1/2-inch pieces', '1 red bell pepper', '6 tablespoons extra-virgin olive oil', '3 garlic cloves', '1 French-bread baguette', 'cut into 1/4-inch-thick rounds']

Mocha Tartlets

['2 large egg yolks', '2 1/2 tablespoons sugar', '1 1/2 tablespoons cornstarch', '3/4 cup whole milk', '2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped', '1/2 tablespoon Tía Maria or other coffee liqueur', '1/2 tablespoon unsalted butter, softened', '1 teaspoon instant-espresso powder', '1 1/4 cups all-purpose flour', '1/3 cup sugar', '1/2 teaspoon salt', '1 stick (1/2 cup) unsalted butter, softened', '1 large egg, lightly beaten', '1/2 teaspoon vanilla', 'Special equipment: 24 small (2 7/8- to 1 1/2-inch) sandbakkel or petit four molds; a pastry bag fitted with 1/2-inch star tip (optional)']

Beat together yolks, sugar, cornstarch, and a pinch of salt in a bowl with an electric mixer until thick and pale, about 1 minute. Heat milk in a 2-quart heavy saucepan over moderate heat until hot but not boiling. Add one third of hot milk to yolk mixture in a slow stream, whisking constantly. Pour remainder of milk into yolk mixture, whisking, then transfer to saucepan. Simmer, whisking constantly, until very thick, 1 1/2 to 2 minutes. Remove from heat and add chocolate, liqueur, butter, and espresso powder. Let stand until chocolate is melted, about 1 minute, then whisk until smooth. Force custard through a fine sieve into a bowl. Cover surface of custard with wax paper and chill until cold, at least 4 hours. Pulse together flour, sugar, salt, butter, egg, and vanilla in a food processor until dough is smooth and begins to form a ball (it will be soft, like cookie dough). Turn out dough onto a sheet of plastic wrap and gather into a ball. Flatten dough into a disk and chill, wrapped in plastic wrap, until firm, at least 30 minutes and up to 8 hours (overnight). Preheat oven to 350°F. Break off 1-teaspoon pieces of dough and press evenly into molds with floured fingers to form shells about 1/16 inch thick, pinching off excess from rim and making bottoms slightly thinner than sides. Arrange molds 1 inch apart in a shallow baking pan and chill until dough is firm again, about 30 minutes. Bake in middle of oven, rotating pan halfway through baking, until pale golden, 12 to 15 minutes total. Transfer molds to a rack to cool, then carefully remove shells from molds. Make more tartlet shells in same manner if desired. Fill pastry bag with custard and pipe decoratively into shells.

mocha-tartlets-105928

['2 large egg yolks', '2 1/2 tablespoons sugar', '1 1/2 tablespoons cornstarch', '3/4 cup whole milk', '2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped', '1/2 tablespoon Tía Maria or other coffee liqueur', '1/2 tablespoon unsalted butter, softened', '1 teaspoon instant-espresso powder', '1 1/4 cups all-purpose flour', '1/3 cup sugar', '1/2 teaspoon salt', '1 stick (1/2 cup) unsalted butter, softened', '1 large egg, lightly beaten', '1/2 teaspoon vanilla', 'Special equipment: 24 small (2 7/8- to 1 1/2-inch) sandbakkel or petit four molds; a pastry bag fitted with 1/2-inch star tip (optional)']

Lobsters with Tarragon Vermouth Sauce

['6 qt water', '3 tablespoons fine sea salt', '4 (1 1/4- to 1 1/2-lb) live lobsters', '1 stick (1/2 cup) unsalted butter', '3 tablespoons dry vermouth', '1 tablespoon tarragon white-wine vinegar', '3 large egg yolks', '1/4 teaspoon salt', '1/4 teaspoon black pepper', '1/2 teaspoon fresh lemon juice', '1 1/2 teaspoons chopped fresh tarragon']

Bring water and sea salt to a boil in an 8- to 10-quart pot. Plunge 2 lobsters headfirst into water and cook, covered, over high heat 7 minutes from time lobsters enter water, then transfer with tongs to sink to drain. Return water to a boil and cook remaining 2 lobsters in same manner. Melt butter and cool until just warm. Whisk together vermouth, vinegar, and yolks in a metal bowl, then set bowl over a small saucepan of boiling water and heat mixture, whisking, until warm. Add melted butter in a slow stream, whisking, then whisk in salt and pepper. Cook sauce, whisking, until thickened and registers 160°F on an instant-read thermometer, about 5 minutes. Remove pan from heat and keep bowl in saucepan. Just before serving, stir in lemon juice and tarragon. Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears. Serve lobsters with sauce.

lobsters-with-tarragon-vermouth-sauce-106894

['6 qt water', '3 tablespoons fine sea salt', '4 (1 1/4- to 1 1/2-lb) live lobsters', '1 stick (1/2 cup) unsalted butter', '3 tablespoons dry vermouth', '1 tablespoon tarragon white-wine vinegar', '3 large egg yolks', '1/4 teaspoon salt', '1/4 teaspoon black pepper', '1/2 teaspoon fresh lemon juice', '1 1/2 teaspoons chopped fresh tarragon']

Pasta with Spicy Sun-Dried-Tomato Cream Sauce

['1 tablespoon olive oil', '4 large garlic cloves, finely chopped', '1 cup chopped drained oil-packed sun-dried tomatoes', '1 cup whipping cream', '1 7.25-ounce jar roasted red peppers, drained, chopped', '1/2 teaspoon dried crushed red pepper', '1 cup chopped fresh basil leaves', '1 pound penne pasta', '1 cup freshly grated Parmesan cheese']

Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.

pasta-with-spicy-sun-dried-tomato-cream-sauce-104054

['1 tablespoon olive oil', '4 large garlic cloves, finely chopped', '1 cup chopped drained oil-packed sun-dried tomatoes', '1 cup whipping cream', '1 7.25-ounce jar roasted red peppers, drained, chopped', '1/2 teaspoon dried crushed red pepper', '1 cup chopped fresh basil leaves', '1 pound penne pasta', '1 cup freshly grated Parmesan cheese']

Grilled Ratatouille Salad with Feta Cheese

['1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds', '1 zucchini, quartered lengthwise', '1 red bell pepper, cut lengthwise into 6 strips', '1 medium onion, cut into 1/2 inch thick rounds', '3 tablespoons purchased garlic-flavored olive oil', '2 to 3 teaspoons balsamic vinegar', '2/3 cup crumbled feta cheese', '2 tablespoons slivered fresh basil']

Prepare barbecue (medium-high heat). Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion. Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.

grilled-ratatouille-salad-with-feta-cheese-103770

['1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds', '1 zucchini, quartered lengthwise', '1 red bell pepper, cut lengthwise into 6 strips', '1 medium onion, cut into 1/2 inch thick rounds', '3 tablespoons purchased garlic-flavored olive oil', '2 to 3 teaspoons balsamic vinegar', '2/3 cup crumbled feta cheese', '2 tablespoons slivered fresh basil']

Pumpkin Pie Brûlée

['Flaky Pie Crust Dough', '1 15-ounce can pure pumpkin', '3/4 cup plus 4 tablespoons sugar', '3 large eggs', '1 1/4 cups whipping cream', '1 teaspoon ground cinnamon', '1 teaspoon ground ginger', '1/4 teaspoon ground nutmeg', 'Pinch of ground cloves', '1/4 teaspoon salt']

Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Reduce oven temperature to 350°F. Whisk pumpkin and 3/4 cup sugar in large bowl to blend. Whisk in eggs, then cream, spices, and salt. Pour filling into warm crust. Bake pie until filling is set in center, about 50 minutes. Transfer pie to rack; cool 30 minutes. Chill until cold, at least 2 hours and up to 1 day. Preheat broiler. Sprinkle pie evenly with 2 tablespoons sugar. Broil until sugar melts and begins to caramelize, turning pie for even browning, about 1 minute. Let pie stand until topping hardens, about 20 minutes. Sprinkle pie again with remaining 2 tablespoons sugar. Broil again until sugar browns, about 1 minute. Refrigerate pie until topping hardens, about 30 minutes. Serve or keep refrigerated no more than 2 hours longer.

pumpkin-pie-brulee-105850

['Flaky Pie Crust Dough', '1 15-ounce can pure pumpkin', '3/4 cup plus 4 tablespoons sugar', '3 large eggs', '1 1/4 cups whipping cream', '1 teaspoon ground cinnamon', '1 teaspoon ground ginger', '1/4 teaspoon ground nutmeg', 'Pinch of ground cloves', '1/4 teaspoon salt']

Creamed Corn Gratin with Fried Onion Rings and Bacon

['1 1/2 cups fresh breadcrumbs made from crustless French bread', '6 bacon slices, chopped', '1/3 cup all purpose flour', '1 large red onion, thinly sliced into rounds', '1/2 cup (or more) vegetable oil', '10 green onions, chopped', '2 tablespoons (1/4 stick) butter', '1 large onion, chopped', '8 cups frozen corn kernels (about 2 pounds 6 ounces)', '2 cups whole milk', '1 cup whipping cream', '3 tablespoons quick-cooking grits', '1/4 teaspoon cayenne pepper', '1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)']

Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes. Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings. Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper. Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.) Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.

creamed-corn-gratin-with-fried-onion-rings-and-bacon-108827

['1 1/2 cups fresh breadcrumbs made from crustless French bread', '6 bacon slices, chopped', '1/3 cup all purpose flour', '1 large red onion, thinly sliced into rounds', '1/2 cup (or more) vegetable oil', '10 green onions, chopped', '2 tablespoons (1/4 stick) butter', '1 large onion, chopped', '8 cups frozen corn kernels (about 2 pounds 6 ounces)', '2 cups whole milk', '1 cup whipping cream', '3 tablespoons quick-cooking grits', '1/4 teaspoon cayenne pepper', '1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)']

Rice Pudding with Raisins and Cinnamon

['6 cups water', '2 cups long-grain white rice', '6 2x1/2-inch strips lemon peel (yellow part only)', '1/2 teaspoon salt', '5 cups (or more) whole milk', '1 cup sweetened condensed milk', '1 cup evaporated milk', '2 canela or cinnamon sticks', '2 vanilla beans, split lengthwise in half', '3/4 cup brown raisins or golden raisins', '2 tablespoons sugar', 'Ground cinnamon', 'Grated peel from 1 lemon', 'Additional canela sticks or cinnamon sticks (optional)']

Bring 2 cups water to boil in medium saucepan. Remove from heat. Add rice; let stand 15 minutes. Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear. Bring 4 cups water to boil in large saucepan. Add rice, lemon peel strips, and salt and return to boil. Reduce heat to low, cover, and simmer until rice is almost tender, about 10 minutes. Drain. Discard lemon peel. Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 canela sticks in heavy large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil. Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups, about 30 minutes. Stir in rice, raisins, and sugar. Stir until raisins are plump and flavors blend, about 5 minutes. Spoon pudding into bowls. Sprinkle with ground cinnamon and grated lemon peel. Garnish with canela sticks, if desired.

rice-pudding-with-raisins-and-cinnamon-108077

['6 cups water', '2 cups long-grain white rice', '6 2x1/2-inch strips lemon peel (yellow part only)', '1/2 teaspoon salt', '5 cups (or more) whole milk', '1 cup sweetened condensed milk', '1 cup evaporated milk', '2 canela or cinnamon sticks', '2 vanilla beans, split lengthwise in half', '3/4 cup brown raisins or golden raisins', '2 tablespoons sugar', 'Ground cinnamon', 'Grated peel from 1 lemon', 'Additional canela sticks or cinnamon sticks (optional)']

Onion, Cheese, and Bacon Tart

['1 cup unbleached all purpose flour', '1/4 teaspoon salt', '1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes', '2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes', '2 tablespoons (or more) ice water', '3 thick-cut bacon slices, chopped', '1 large onion, thinly sliced', 'Pinch of sugar', '1 cup whipping cream', '1 large egg', '1 large egg yolk', '1/4 teaspoon ground black pepper', 'Generous pinch of salt', 'Generous pinch of ground nutmeg', '1/2 cup (packed) coarsely grated Gruyère cheese']

Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature. Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over. Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.

onion-cheese-and-bacon-tart-107130

['1 cup unbleached all purpose flour', '1/4 teaspoon salt', '1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes', '2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes', '2 tablespoons (or more) ice water', '3 thick-cut bacon slices, chopped', '1 large onion, thinly sliced', 'Pinch of sugar', '1 cup whipping cream', '1 large egg', '1 large egg yolk', '1/4 teaspoon ground black pepper', 'Generous pinch of salt', 'Generous pinch of ground nutmeg', '1/2 cup (packed) coarsely grated Gruyère cheese']

Ginger-Hoisin Beef and Scallions on Crispy Noodle Cakes

['1/4 pound rice noodles (rice vermicelli)', '8 thin scallions', '2 tablespoons grated peeled fresh gingerroot', 'about 1/2 cup vegetable oil', 'a 1-pound piece beef tenderloin', '1/4 cup fresh lime juice', '1/4 cup hoisin sauce', '2 tablespoons soy sauce (preferably Kikkoman)']

Fill a 4-quart kettle three fourths full with water and bring to a boil. Cook noodles in boiling water until tender, about 3 minutes, and drain in a colander. Finely chop white and pale-green parts of scallions, reserving dark-green parts. In a bowl toss noodles with chopped scallions and 1 tablespoon each of gingerroot and oil until combined well. To cook noodle "cakes," in a large nonstick skillet heat enough oil to cover bottom of skillet over moderate heat until hot but not smoking. Drop some noodles by heaping tablespoons (see note, beginning of recipe), evenly spaced, into skillet and with a fork spread to form 1 1/2 inch circles. Cook noodle cakes until golden and crisp, about 2 minutes on each side. With tongs transfer noodle cakes as cooked to paper towels to drain. Make more noodle cakes in same manner, adding more oil to skillet as needed. Noodle cakes may be made 1 day ahead and kept in an airtight container at room temperature. Pat tenderloin dry and halve lengthwise. Cut each piece in half lengthwise to form 2 long strips (4 long strips total). In a bowl whisk together lime juice, hoisin and soy sauces, and remaining tablespoon gingerroot. Put beef and hoisin mixture into a sealable heavy-duty plastic bag. Marinate beef, covered and chilled, turning bag over once or twice, at least 1 hour and up to 6. Preheat oven to 450°F. Remove beef from bag and transfer marinade to a small saucepan. Simmer marinade 2 minutes and cool completely. Ginger-hoisin sauce keeps, covered and chilled, 1 day. In a heavy skillet heat 1/2 tablespoon oil over moderately high heat until just smoking and brown beef on all sides, about 3 minutes total for each piece. Transfer beef to a small shallow roasting pan and cook in middle of oven 10 to 12 minutes for medium-rare. Transfer beef to a cutting board and let stand 20 minutes. Beef may be cooked 1 day ahead and chilled, covered. While beef is standing, cut reserved scallion greens into 1 1/2-inch-long thin julienne strips. Chill scallion greens, wrapped in a dampened paper towel, at least 10 minutes and, in a sealable plastic bag, up to 1 day. Cut beef into 1/4-inch-thick slices and top each noodle cake with 1 slice. Top beef slices with about 1/4 teaspoon sauce and a few scallion greens.

ginger-hoisin-beef-and-scallions-on-crispy-noodle-cakes-101191

['1/4 pound rice noodles (rice vermicelli)', '8 thin scallions', '2 tablespoons grated peeled fresh gingerroot', 'about 1/2 cup vegetable oil', 'a 1-pound piece beef tenderloin', '1/4 cup fresh lime juice', '1/4 cup hoisin sauce', '2 tablespoons soy sauce (preferably Kikkoman)']

Pumpkin-Pecan Pie with Whiskey Butter Sauce

['1 1/2 cups all-purpose flour', '1/4 teaspoon salt', '1/2 cup butter (1 stick)', '3 to 4 tablespoons cold water', '1 cup cooked pumpkin purée', '1/4 cup firmly packed light brown sugar', '2 tablespoons sugar', '1 large egg, beaten until frothy', '1 tablespoon heavy cream', '1 tablespoon unsalted butter, softened', '1 tablespoon vanilla extract', '1/4 teaspoon salt', '1/4 teaspoon ground cinnamon', 'Pinch of ground allspice', 'Pinch of ground nutmeg', '3/4 cup sugar', '3/4 cup dark corn syrup', '2 small eggs', '1 1/2 tablespoons unsalted butter, melted', '2 teaspoons vanilla extract', '1 pinch salt', '1 pinch ground cinnamon', '3/4 cup pecan pieces', '4 tablespoons unsalted butter (1/2 stick)', '1/3 cup sugar', '1 large egg', '1/2 tablespoon very hot water', '1/4 cup heavy cream', '1/4 cup bourbon whiskey']

Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour. Combine all the ingredients thoroughly in a medium bowl; set aside. Combine all the ingredients thoroughly in a medium bowl; set aside. Preheat the oven to 325°F. Grease an 8-inch springform cake pan. Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes. Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce. Melt the butter in the top of a double boiler set over gently simmering water. Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.

pumpkin-pecan-pie-with-whiskey-butter-sauce-104141

['1 1/2 cups all-purpose flour', '1/4 teaspoon salt', '1/2 cup butter (1 stick)', '3 to 4 tablespoons cold water', '1 cup cooked pumpkin purée', '1/4 cup firmly packed light brown sugar', '2 tablespoons sugar', '1 large egg, beaten until frothy', '1 tablespoon heavy cream', '1 tablespoon unsalted butter, softened', '1 tablespoon vanilla extract', '1/4 teaspoon salt', '1/4 teaspoon ground cinnamon', 'Pinch of ground allspice', 'Pinch of ground nutmeg', '3/4 cup sugar', '3/4 cup dark corn syrup', '2 small eggs', '1 1/2 tablespoons unsalted butter, melted', '2 teaspoons vanilla extract', '1 pinch salt', '1 pinch ground cinnamon', '3/4 cup pecan pieces', '4 tablespoons unsalted butter (1/2 stick)', '1/3 cup sugar', '1 large egg', '1/2 tablespoon very hot water', '1/4 cup heavy cream', '1/4 cup bourbon whiskey']

Wild Mushroom Pierogies

['1 cup boiling water', '2/3 oz dried porcini mushrooms', '1 medium onion, quartered', '2 garlic cloves, crushed', '6 oz cremini mushrooms, quartered', '1 1/2 tablespoons unsalted butter', '1 tablespoon finely chopped fresh flat-leaf parsley', 'Pierogi and vareniki dough', '1 lb onions, chopped', '1/2 stick (1/4 cup) unsalted butter', 'Accompaniment: sour cream', 'a 2 1/2-inch round cookie cutter']

Pour boiling water over porcini in a small bowl and soak until softened,10 to 20 minutes. Lift porcini out of water, squeezing excess liquid back into bowl, and rinse well to remove any grit. Pour soaking liquid through a paper-towel-lined sieve into a bowl and reserve. Finely chop onion and garlic in a food processor, then add cremini and porcini and pulse until very finely chopped. Heat butter in a skillet over moderate heat until foam subsides, then cook mushroom mixture, stirring frequently, until mushrooms are dry and 1 shade darker, about 8 minutes. Add reserved soaking liquid and simmer, stirring frequently, until mixture is thick, dry, and beginning to brown, about 15 minutes (there will be about 1 cup filling). Stir in parsley and salt and pepper to taste. Cool completely. Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Cut out rounds (about 24) with floured cutter. Put 1 teaspoon filling in center of each round. Working with 1 round at a time, moisten edges with water and fold in half to form a half-moon, pinching edges together to seal. Transfer pierogies as assembled to a flour-dusted kitchen towel. Repeat with remaining rounds, then make more pierogies with remaining dough and filling. Cook onions in butter in a large heavy skillet over moderately low heat, stirring frequently, until golden brown, about 30 minutes. Season with salt and pepper and keep warm. Cook pierogies in a large pot of lightly salted boiling water until tender, 12 to 15 minutes. Transfer with a slotted spoon to skillet with onions. Toss gently to coat and serve immediately.

wild-mushroom-pierogies-104635

['1 cup boiling water', '2/3 oz dried porcini mushrooms', '1 medium onion, quartered', '2 garlic cloves, crushed', '6 oz cremini mushrooms, quartered', '1 1/2 tablespoons unsalted butter', '1 tablespoon finely chopped fresh flat-leaf parsley', 'Pierogi and vareniki dough', '1 lb onions, chopped', '1/2 stick (1/4 cup) unsalted butter', 'Accompaniment: sour cream', 'a 2 1/2-inch round cookie cutter']

Clams Oreganata

['2 garlic cloves, minced', '1/4 cup extra-virgin olive oil', '4 canned whole plum tomatoes, drained, seeded, and coarsely chopped', '2 tablespoons minced fresh oregano', '3 lb very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well', '1/2 cup toasted bread crumbs', '1 teaspoon finely grated fresh lemon zest']

Cook garlic in oil in a deep 4- to 6-quart heavy pot over moderately low heat, stirring, until garlic is fragrant, about 1 minute. Stir in tomatoes and 1 tablespoon oregano and cook, stirring occasionally, until tomatoes break down, 4 to 5 minutes. Season with pepper. Add clams, stirring well to coat, then cover pot tightly and increase heat to moderately high. Cook, stirring once, until clams open, 5 to 7 minutes. (Discard any clams that have not opened after 7 minutes.) While clams are cooking, toss together bread crumbs, zest, and remaining tablespoon oregano. Divide clams and pan juices among 8 shallow bowls, then sprinkle with bread crumbs. Serve immediately.

clams-oreganata-106249

['2 garlic cloves, minced', '1/4 cup extra-virgin olive oil', '4 canned whole plum tomatoes, drained, seeded, and coarsely chopped', '2 tablespoons minced fresh oregano', '3 lb very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well', '1/2 cup toasted bread crumbs', '1 teaspoon finely grated fresh lemon zest']

Spotted Dick

['1/2 cup mixed currants and golden raisins or other assorted dried fruit', '1/2 teaspoon finely grated fresh lemon zest', 'Suet pastry dough', 'Custard sauce', '1-quart ceramic pudding mold']

Fill a large heavy pot (at least 8 inches across by 6 inches deep, with a tight-fitting lid) with 1 1/2 inches water. Make a platform for pudding by setting metal cookie cutters or egg-poaching rings in bottom of pot. Knead fruit and zest into dough and form dough into a ball. Put into well-buttered pudding mold and flatten top. Top dough with a round of buttered wax paper, buttered side down, and cover top of mold with heavy-duty foil, crimping tightly around edge. Bring water in pot to a boil and set mold on platform. Steam pudding, covered, over simmering water 1 1/2 to 2 hours (add more boiling water to pot if necessary), or until golden and puffed. Transfer pudding in mold to a rack and let stand 5 minutes. Discard foil and wax paper and run a thin knife around edge of pudding. Invert a plate over mold, then invert pudding onto plate. Serve immediately with custard sauce.

spotted-dick-103210

['1/2 cup mixed currants and golden raisins or other assorted dried fruit', '1/2 teaspoon finely grated fresh lemon zest', 'Suet pastry dough', 'Custard sauce', '1-quart ceramic pudding mold']

Drunken Chicken

['a 4- to 5-pound (about 2 kg) roasting chicken', 'salt and pepper', '4 tablespoons (60 g/2 oz) butter', '1 cup (250 ml/8 fl oz) sweet white wine', '1 tablespoon flour', '1 cup (250 ml/8 fl oz) chicken stock', '2 cups (500 ml/16 fl oz) dry white wine', '1/4 cup (60 g/2 oz) brandy', '1 carrot, grated', '1 onion, grated', '2 bay leaves', '2 to 3 sprigs thyme', '2 to 3 sprigs marjoram or parsley', '2 tablespoons butter', '1 onion, chopped', '1 cup (200 g/6 1/2 oz) pearl barley', '2 cups (500 ml/16 fl oz) chicken stock, more if needed', '1/4 cup (60 g/2 oz) slivered almonds', '1/4 cup (60 g/2 oz) pitted prunes, chopped', '1/4 cup (60 g/2 oz) dried apricots, chopped', '2 tablespoons chopped marjoram or parsley']

1. Wipe the chicken inside and out with paper towels. Combine all the marinade ingredients in a large heavy-duty plastic bag set over a bowl. Add the chicken and seal the bag with as little air as possible, leaving it in the bowl. Marinate the chicken in the refrigerator for a day, turning it from time to time; the bag ensures that all of the chicken is kept moist with marinade. 2. To roast the chicken, heat the oven to 425°F (220°C/Gas 7). Take the chicken from the marinade, pat it dry with paper towels, and sprinkle it inside and out with salt and pepper. Discard the marinade. Truss the chicken, set it on its back in a roasting pan; cut the butter in slices and set them on the breast. Roast the chicken, basting often, until it sizzles and starts to brown, about 15 minutes. Turn the chicken onto one leg and continue roasting for another 15 minutes, basting often. Turn the bird onto the other leg and roast for 15 more minutes. And finally, turn it onto its back to finish cooking, allowing 50 minutes to 1 hour total cooking time. To test, lift the bird with a two-pronged fork and pour juice from the cavity; it should run clear, not pink. 3. Meanwhile cook the pearl barley: melt the butter in a heavy pan, add the onion and sauté, stirring occasionally, until it is soft but not brown, 5 to 7 minutes. Stir in the barley and sauté 2 to 3 minutes until the grains look transparent. Add the stock with salt and pepper, cover, and bring to a boil. Lower the heat, and simmer until all the liquid is absorbed, 30 to 40 minutes. Taste, and if the barley is not tender, add more stock and continue simmering. 4. Toast the almonds: Spread them on a baking sheet and brown them in the oven with the chicken for 2 to 3 minutes, watching carefully that they don't burn. Let them cool. When the barley is cooked, sprinkle the prunes, apricots, and almonds on top and leave, covered, to keep warm. The barley pilaf can be stored in the refrigerator up to 2 days and reheated on top of the stove just before serving. 5. When the chicken is done, transfer it to a platter and cover it with foil to keep warm. Discard fat from the pan, leaving behind the cooking juices. Stir in the flour and cook, stirring, for 1 minute. Add the sweet white wine and simmer for 1 to 2 minutes, stirring to dissolve the juices. Add the stock and simmer again until the gravy is slightly thickened and reduced by half. Strain it into a saucepan, reheat it, taste, and adjust the seasoning. 6. If necessary, reheat the barley pilaf. Add the marjoram or parsley; stir to mix all the ingredients and taste for seasoning. Discard trussing strings from the chicken and spoon the barley pilaf around it. Moisten it with a little gravy and serve the rest separately. Cut the chicken into 6 to 8 pieces, or use ready-prepared breasts or thighs (my recommendation). Marinate them for 1 to 2 hours. Drain and pat the pieces dry on paper towels, then coat them in seasoned flour. Melt the butter in a sauté pan or skillet and fry the chicken pieces until well browned on all sides. Cover the pan and roast in a 350°F (175°C/Gas 4) oven until the chicken pieces are very tender when pierced with a two-pronged fork, 20 to 30 minutes. Transfer them to a platter and keep warm. Discard excess fat from the pan and make the gravy as directed.

drunken-chicken-105465

['a 4- to 5-pound (about 2 kg) roasting chicken', 'salt and pepper', '4 tablespoons (60 g/2 oz) butter', '1 cup (250 ml/8 fl oz) sweet white wine', '1 tablespoon flour', '1 cup (250 ml/8 fl oz) chicken stock', '2 cups (500 ml/16 fl oz) dry white wine', '1/4 cup (60 g/2 oz) brandy', '1 carrot, grated', '1 onion, grated', '2 bay leaves', '2 to 3 sprigs thyme', '2 to 3 sprigs marjoram or parsley', '2 tablespoons butter', '1 onion, chopped', '1 cup (200 g/6 1/2 oz) pearl barley', '2 cups (500 ml/16 fl oz) chicken stock, more if needed', '1/4 cup (60 g/2 oz) slivered almonds', '1/4 cup (60 g/2 oz) pitted prunes, chopped', '1/4 cup (60 g/2 oz) dried apricots, chopped', '2 tablespoons chopped marjoram or parsley']

French Potato Salad

['1/4 cup canned low-salt chicken broth', '1/4 cup dry white wine', '1/4 cup olive oil', '4 green onions', '2 tablespoons Dijon mustard', '2 tablespoons white wine vinegar', '2 tablespoons drained capers', '3 1/4 pounds of 2 1/2-inch-diameter red-skinned potatoes']

Whisk first 7 ingredients in large bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Cook potatoes in large pot of boiling salted water until just tender, about 35 minutes. Drain. Return potatoes to pot. Place pot over low heat until liquid from potatoes evaporates, about 2 minutes. Cut warm potatoes into 1/3-inch-thick slices. Add to dressing. Toss gently to coat. Let stand at least 1 hour at room temperature. Toss again and serve.

french-potato-salad-101986

['1/4 cup canned low-salt chicken broth', '1/4 cup dry white wine', '1/4 cup olive oil', '4 green onions', '2 tablespoons Dijon mustard', '2 tablespoons white wine vinegar', '2 tablespoons drained capers', '3 1/4 pounds of 2 1/2-inch-diameter red-skinned potatoes']

Osso Buco with Tomatoes, Olives, and Gremolata

['8 to 10 (10-oz) meaty cross-cut veal shanks (osso buco; 5 to 6 1/2 lb total), each tied with kitchen string', '1/2 cup all-purpose flour', '2 tablespoons olive oil', '3 tablespoons unsalted butter', '2 medium onions, halved lengthwise and thinly sliced', '1 small carrot, finely chopped', '1 celery rib, finely chopped', '2 garlic cloves, finely chopped', '1 cup dry white wine', '1 cup chicken broth', '1 (28- to 32-oz) can whole plum tomatoes with juice (not in purée), coarsely chopped', '1 cup Kalamata or other brine-cured black olives, pitted and halved', '1 1/2 teaspoons fresh thyme leaves', '2 fresh flat-leaf parsley sprigs', '1 Turkish or 1/2 California bay leaf', '2 (2- by 1/2-inch) strips fresh lemon zest , cut crosswise into fine julienne', '1 teaspoon salt, or to taste', '1/2 teaspoon black pepper, or to taste', '3 tablespoons chopped fresh flat-leaf parsley', '1 large garlic clove, minced', '1 teaspoon finely grated fresh fresh lemon zest', 'a 7- to 9-quart heavy ovenproof pot (wide enough to hold shanks in 1 layer)']

Preheat oven to 325°F. Pat shanks dry and season with salt and pepper. Divide shanks and flour between 2 large sealable plastic bags and shake to coat, then remove shanks from bags, shaking off excess flour. Heat oil and 2 tablespoons butter in ovenproof pot over moderately high heat until foam subsides, then brown shanks well in 2 batches, 10 to 12 minutes per batch, transferring to a plate. Reduce heat to moderate and add remaining tablespoon butter to pot along with onions, carrot, celery, and garlic and cook, stirring, until onions are pale golden, about 5 minutes. Add remaining stew ingredients and bring to a boil, stirring. Arrange shanks in pot in 1 layer and return to a simmer. Cover pot and braise shanks in middle of oven until very tender, about 2 1/2 hours. Remove strings from osso buco and discard along with parsley sprigs and bay leaf. Stir together gremolata ingredients in a small bowl and sprinkle over osso buco. Serve immediately.

osso-buco-with-tomatoes-olives-and-gremolata-107747

['8 to 10 (10-oz) meaty cross-cut veal shanks (osso buco; 5 to 6 1/2 lb total), each tied with kitchen string', '1/2 cup all-purpose flour', '2 tablespoons olive oil', '3 tablespoons unsalted butter', '2 medium onions, halved lengthwise and thinly sliced', '1 small carrot, finely chopped', '1 celery rib, finely chopped', '2 garlic cloves, finely chopped', '1 cup dry white wine', '1 cup chicken broth', '1 (28- to 32-oz) can whole plum tomatoes with juice (not in purée), coarsely chopped', '1 cup Kalamata or other brine-cured black olives, pitted and halved', '1 1/2 teaspoons fresh thyme leaves', '2 fresh flat-leaf parsley sprigs', '1 Turkish or 1/2 California bay leaf', '2 (2- by 1/2-inch) strips fresh lemon zest , cut crosswise into fine julienne', '1 teaspoon salt, or to taste', '1/2 teaspoon black pepper, or to taste', '3 tablespoons chopped fresh flat-leaf parsley', '1 large garlic clove, minced', '1 teaspoon finely grated fresh fresh lemon zest', 'a 7- to 9-quart heavy ovenproof pot (wide enough to hold shanks in 1 layer)']

Curried Couscous with Roasted Vegetables, Peach Chutney, and Cilantro Yogurt

['3 cups (loosely packed) fresh cilantro leaves (from 3 large bunches)', '1 tablespoon fresh lime juice', '3/4 teaspoon salt', '1/2 cup plain whole-milk yogurt', '1/2 cup sour cream', 'Nonstick vegetable oil spray', '2 1-pound eggplants, unpeeled, cut into 1-inch cubes', '6 tablespoons corn oil', '1 1/4 pounds medium zucchini, halved lengthwise, cut crosswise into 1-inch pieces', '3 large red bell peppers', '2 tablespoons corn oil', '1 medium onion, chopped', '1 tablespoon curry powder', '3 cups water', '2 cups (12 ounces) plain couscous', '1/2 cup coarsely chopped roasted salted cashews', '1/4 cup dried currants', 'Peach Chutney']

Combine cilantro, lime juice, and salt in processor; blend to coarse puree. Transfer to medium bowl; mix in yogurt and sour cream. Season with pepper. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Mound eggplant cubes on 1 sheet; drizzle with 4 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly. Mound zucchini on second sheet; drizzle with remaining 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly. Roast eggplant and zucchini until golden and tender, turning occasionally with spatula, about 25 minutes for zucchini and 50 minutes for eggplant. Transfer vegetables to bowl and cool. Meanwhile, char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut 2 peppers into 1-inch pieces. Thinly slice remaining pepper and reserve for garnish. Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion; sauté until soft, about 6 minutes. Mix in curry powder; stir 1 minute. Add 3 cups water; bring to simmer. Cover; reduce heat to medium-low and simmer curry water 10 minutes. Heat remaining 1 tablespoon oil in heavy large pot. Add couscous and stir constantly until color darkens and couscous is toasted, about 3 minutes. Mix in hot curry water. Turn off heat, cover pot, and let stand until couscous is tender and curry water is absorbed, about 10 minutes. Fluff couscous with fork to separate grains. Mix in cashews and currants and cool completely. Mix in eggplant, zucchini, and bell pepper pieces. Season salad to taste with salt and pepper. Mound salad on large platter; garnish with reserved bell pepper slices. Serve with cilantro yogurt and chutney.

curried-couscous-with-roasted-vegetables-peach-chutney-and-cilantro-yogurt-106940

['3 cups (loosely packed) fresh cilantro leaves (from 3 large bunches)', '1 tablespoon fresh lime juice', '3/4 teaspoon salt', '1/2 cup plain whole-milk yogurt', '1/2 cup sour cream', 'Nonstick vegetable oil spray', '2 1-pound eggplants, unpeeled, cut into 1-inch cubes', '6 tablespoons corn oil', '1 1/4 pounds medium zucchini, halved lengthwise, cut crosswise into 1-inch pieces', '3 large red bell peppers', '2 tablespoons corn oil', '1 medium onion, chopped', '1 tablespoon curry powder', '3 cups water', '2 cups (12 ounces) plain couscous', '1/2 cup coarsely chopped roasted salted cashews', '1/4 cup dried currants', 'Peach Chutney']

Holiday Cutouts

['Ingredients for basic butter cookies', 'Decorating icing (optional)', 'Food coloring in various colors (optional)', "Garnish: edible glitter and nonpareils (see cooks' note, below)", '1 1/2- to 2-inch holiday cookie cutters*; several small heavy-duty sealable plastic bags (not pleated)']

Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour. While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, chill on a baking sheet until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart. If garnishing, sprinkle cookies with glitter or nonpareils. Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely. Gather scraps and chill until firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll only once) and bake on cooled sheets. If coloring icing, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring (if using plain white icing, spoon into 1 bag). Spoon each color icing into a bag, pressing out excess air, and snip an 1/8-inch opening in 1 corner of each bag. Twist each bag firmly just above icing, then decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before storing cookies. *Available at New York Cake & Baking Distributor (800-942-2539).

holiday-cutouts-108919

['Ingredients for basic butter cookies', 'Decorating icing (optional)', 'Food coloring in various colors (optional)', '"Garnish: edible glitter and nonpareils (see cooks note', 'below)"', '1 1/2- to 2-inch holiday cookie cutters*; several small heavy-duty sealable plastic bags (not pleated)']

Pine Nut Torta with Marsala-Poached Autumn Fruit

['3 cups water', '1 cup imported sweet Marsala', '1/4 cup sugar', '1 cinnamon stick', '1 4-inch-long strip lemon peel (yellow part only)', '2 cups pitted prunes', '2 cups dried apricots', '3 large egg yolks', '1 large egg', '1 1/2 teaspoons (packed) grated lemon peel', '1 teaspoon vanilla extract', '1/4 teaspoon salt', '10 tablespoons (1 1/4 sticks) unsalted butter, room temperature', '1 cup sugar', '1 1/2 cups unbleached all purpose flour', '3/4 cup pine nuts (about 3 1/2 ounces)', 'Powdered sugar']

Combine 3 cups water, Marsala, sugar, cinnamon stick, and lemon peel in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Add prunes and apricots. Reduce heat to medium; simmer until fruit is just soft but not mushy, stirring frequently, about 25 minutes. Using slotted spoon, transfer fruit to medium bowl. Boil liquid until syrupy, about 5 minutes. Pour syrup over fruit. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before serving.) Position rack in center of oven and preheat to 375°F. Butter and flour 10-inch-diameter springform pan. Whisk egg yolks, egg, lemon peel, vanilla, and salt in small bowl to blend. Using electric mixer, beat butter and 1 cup sugar in medium bowl until pale and creamy. Gradually add flour, beating until mixture resembles coarse meal. Using rubber spatula, gently stir egg mixture into butter mixture (batter will be thick). Spoon batter into prepared pan; smooth top (cake will be thin). Sprinkle pine nuts over top; press lightly to adhere. Bake cake until tester inserted into center comes out clean, about 30 minutes. Transfer cake to rack. Run small knife around cake edges to loosen. Remove pan sides. Cool cake completely. (Can be made 1 day ahead. Cover and store at room temperature.) Sprinkle cake with powdered sugar. Serve with poached fruit.

pine-nut-torta-with-marsala-poached-autumn-fruit-108646

['3 cups water', '1 cup imported sweet Marsala', '1/4 cup sugar', '1 cinnamon stick', '1 4-inch-long strip lemon peel (yellow part only)', '2 cups pitted prunes', '2 cups dried apricots', '3 large egg yolks', '1 large egg', '1 1/2 teaspoons (packed) grated lemon peel', '1 teaspoon vanilla extract', '1/4 teaspoon salt', '10 tablespoons (1 1/4 sticks) unsalted butter, room temperature', '1 cup sugar', '1 1/2 cups unbleached all purpose flour', '3/4 cup pine nuts (about 3 1/2 ounces)', 'Powdered sugar']

Two-Bean Salad

['2 tablespoons Sherry vinegar', '1/4 cup extra-virgin olive oil', '3/4 pound green beans, trimmed and cut into 1-inch pieces', '1 shallot, thinly sliced', '1 (19-ounce) can cannellini beans, drained and rinsed']

Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Cook green beans in a 3- to 4-quart saucepan of boiling salted water 2 minutes, then add shallot and cook until beans are crisp-tender, about 2 minutes more. Drain in a colander and plunge into a large bowl of ice and cold water to stop cooking. Drain well, then add to dressing in bowl along with cannellini beans and toss well.

two-bean-salad-106910

['2 tablespoons Sherry vinegar', '1/4 cup extra-virgin olive oil', '3/4 pound green beans, trimmed and cut into 1-inch pieces', '1 shallot, thinly sliced', '1 (19-ounce) can cannellini beans', 'drained and rinsed']

Hominy Grits Soufflé

['3/4 cup white hominy grits (not quick-cooking)', '1 cup boiling water', '2 cups whole milk', '1 teaspoon salt', '1/2 stick (1/4 cup) unsalted butter, melted', '4 large egg yolks, lightly beaten', '6 large egg whites']

Preheat oven to 350°F. Whisk grits into boiling water in a metal bowl, then set bowl over a saucepan of simmering water. Cook, stirring constantly, 2 minutes. Stir in 1 cup milk and 3/4 teaspoon salt and cook, stirring constantly, 15 minutes. Grits will be very thick. Remove bowl from heat and stir in remaining cup milk and butter. Return bowl to simmering water and cook, stirring, until smooth and heated through, about 2 minutes. Remove bowl from heat and whisk in yolks, then cool to lukewarm. Beat egg whites with remaining 1/4 teaspoon salt using an electric mixer until they just hold stiff peaks, then fold into grits gently but thoroughly. Turn mixture into a buttered 2 1/2- to 3-quart baking dish and bake in middle of oven until browned and puffed, 40 to 45 minutes.

hominy-grits-souffle-105511

['3/4 cup white hominy grits (not quick-cooking)', '1 cup boiling water', '2 cups whole milk', '1 teaspoon salt', '1/2 stick (1/4 cup) unsalted butter, melted', '4 large egg yolks, lightly beaten', '6 large egg whites']

Basic Polenta

['8 cups water', '2 teaspoons salt', '2 cups polenta (coarse cornmeal)']

Combine 8 cups water and salt in heavy larger saucepan. Bring to a boil. Gradually add cornmeal, whisking until smooth. reduce heat to low. Cover and cook until polenta is thick and creamy, stirring frequently, about 30 minutes.

basic-polenta-103141

['8 cups water', '2 teaspoons salt', '2 cups polenta (coarse cornmeal)']

Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts

['5 tablespoons unsalted butter', '1 red bell pepper, finely chopped', '4 garlic cloves, finely chopped', '1/4 teaspoon dried crushed red pepper', '1/2 cup dry white wine', '12 ounces linguine', '1 8-ounce bottle clam juice', '1 pound fresh lump crabmeat, picked over', '1/4 cup finely chopped fresh parsley', '1/3 cup pine nuts, toasted', 'Freshly grated Parmesan cheese']

Melt butter in heavy large skillet over medium heat. Add bell pepper; cover and cook 2 minutes. Add garlic and crushed red pepper; cover and cook 2 minutes. Increase heat to high, add wine and boil 2 minutes. Set aside. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Add clam juice, 1/2 cup cooking water and bell pepper mixture. Cook over high heat until pasta absorbs half of liquid, about 2 minutes. Add crab and toss until heated through, about 1 minute. Mix in parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle with pine nuts. Serve, passing cheese separately.

garlicky-linguine-with-crab-red-bell-pepper-and-pine-nuts-102850

['5 tablespoons unsalted butter', '1 red bell pepper, finely chopped', '4 garlic cloves, finely chopped', '1/4 teaspoon dried crushed red pepper', '1/2 cup dry white wine', '12 ounces linguine', '1 8-ounce bottle clam juice', '1 pound fresh lump crabmeat, picked over', '1/4 cup finely chopped fresh parsley', '1/3 cup pine nuts, toasted', 'Freshly grated Parmesan cheese']

Angel Food Cake

['1 1/2 cups large egg whites (10 to 11)', '1 tablespoon warm water', '1 cup sifted cake flour (not self-rising; sift before measuring)', '1 1/4 cups superfine granulated sugar', '1 tablespoon ground ginger (optional)', '2 teaspoons vanilla', '1 teaspoon cream of tartar', '1/2 teaspoon salt', 'Special equipment: a 10- by 4-inch tube pan with removable bottom and a standing electric mixer']

Preheat oven to 375°°F. Put whites and water in a very clean large metal bowl and swirl over simmering water or a gas flame until barely warm. Sift together flour, 1/4 cup sugar, and ginger 4 times onto a sheet of wax paper. Beat whites in standing electric mixer on medium speed until frothy. Add vanilla, cream of tartar, and salt. Increase speed to medium-high and beat just until soft peaks begin to form. Gradually beat in remaining cup sugar, 2 tablespoons at a time, occasionally scraping down side of bowl. Increase speed to high and beat until stiff, glossy peaks form. (Do not overbeat.) Sift one third of flour mixture over whites. Beat on low speed just until blended. Sift and beat in remaining flour in 2 more batches. Gently pour batter into ungreased tube pan and smooth top. Run a rubber spatula or long knife through batter to eliminate any large air bubbles. Bake cake in lower third of oven until golden and a tester comes out clean, about 40 minutes. Remove cake from oven and immediately invert pan. (If pan has "legs," stand it on those. Otherwise, place pan over neck of a bottle.) Cool cake completely, upside down. Turn pan right side up. Run a long, thin knife around outer edge of pan with a smooth (not sawing) motion. Do the same around center tube. Remove outer rim of pan and run knife under bottom of cake to release. Invert to release cake from tube, and invert again onto a serving plate. Serve cake with whipped cream and berries.

angel-food-cake-103083

['1 1/2 cups large egg whites (10 to 11)', '1 tablespoon warm water', '1 cup sifted cake flour (not self-rising; sift before measuring)', '1 1/4 cups superfine granulated sugar', '1 tablespoon ground ginger (optional)', '2 teaspoons vanilla', '1 teaspoon cream of tartar', '1/2 teaspoon salt', 'Special equipment: a 10- by 4-inch tube pan with removable bottom and a standing electric mixer']

Cherry Compote

['2 cups fresh cherries (about 12 ounces), pitted, halved', '7 tablespoons orange juice', '1/4 cup sugar', '1 cinnamon stick', '1 vanilla bean, split lengthwise', '1 tablespoon cornstarch']

Combine cherries, 6 tablespoons orange juice, sugar and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil over high heat, stirring until sugar dissolves; boil 1 minute. Strain into bowl. Reserve cherries. Return juices from bowl, cinnamon stick and vanilla bean to same pan. Mix 1 tablespoon orange juice and cornstarch in small bowl; stir into juices in pan. Stir over medium heat until juices boil and thicken, about 1 minute. Mix in reserved cherries. Chill compote 2 hours. (Can be made 2 days ahead. Cover; keep refrigerated.) Remove cinnamon stick and vanilla bean.

cherry-compote-101671

['2 cups fresh cherries (about 12 ounces), pitted, halved', '7 tablespoons orange juice', '1/4 cup sugar', '1 cinnamon stick', '1 vanilla bean, split lengthwise', '1 tablespoon cornstarch']

Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette

['1/4 cup Sherry wine vinegar', '1 large shallot, chopped', '2 teaspoons Dijon mustard', '1/2 cup olive oil', '1/2 cup crumbled blue cheese', '12 medium red-skinned potatoes, unpeeled (about 2 3/4 pounds)', 'Additional olive oil', '2 bunches watercress, stems trimmed', '3 green onions, chopped']

Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper. Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper. Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side. Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.

grilled-potato-salad-with-watercress-green-onions-and-blue-cheese-vinaigrette-108279

['1/4 cup Sherry wine vinegar', '1 large shallot, chopped', '2 teaspoons Dijon mustard', '1/2 cup olive oil', '1/2 cup crumbled blue cheese', '12 medium red-skinned potatoes, unpeeled (about 2 3/4 pounds)', 'Additional olive oil', '2 bunches watercress, stems trimmed', '3 green onions', 'chopped']

Mango Tart with Coconut Crust

['1/2 cup sweetened flaked coconut (1 3/4 ounce)', '3/4 cup all-purpose flour', '7 tablespoons cold unsalted butter, cut into bits', '1/3 cup confectioners sugar', '1/4 teaspoon salt', '2 1/2 cups chopped ripe mango (from two 1-pound mangoes) plus 1 1/2 cups diced (1/3-inch) firm-ripe mango (from one 1-pound mango)', '3 tablespoons granulated sugar', '2 tablespoons fresh lime juice', '1 teaspoon unflavored gelatin (from 1 envelope)', '1/3 cup well-chilled heavy cream', 'a 9-inch round fluted tart pan (1 inch deep) with a removable bottom']

Preheat oven to 350°F. Spread coconut in an even layer in a pie plate and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. (Leave oven on for baking crust.) Cool coconut to room temperature, about 10 minutes. Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake in pan on a baking sheet in middle of oven until golden, about 25 minutes, then cool completely in pan on a rack. Purée chopped mango (2 1/2 cups) with sugar, lime juice, and a pinch of salt in a food processor until smooth, about 1 minute. Sprinkle gelatin over 1/4 cup purée in a heatproof bowl and let stand to soften 1 minute. Set bowl over a saucepan of simmering water and stir until gelatin is dissolved. Remove bowl from heat and stir in remaining purée. Beat cream in a large bowl with an electric mixer until it just holds stiff peaks, then fold in purée. Set bowl with filling in a larger bowl of ice and cold water and chill, stirring occasionally, until thickened, 1 to 1 1/2 hours. Remove side of tart pan and spoon filling into crust, smoothing top. Chill, loosely covered, until filling is set, at least 8 hours. Before serving, let stand at room temperature at least 15 minutes but no longer than 30, then scatter diced mango over top of tart, leaving a 2-inch border around edge.

mango-tart-with-coconut-crust-108128

['1/2 cup sweetened flaked coconut (1 3/4 ounce)', '3/4 cup all-purpose flour', '7 tablespoons cold unsalted butter, cut into bits', '1/3 cup confectioners sugar', '1/4 teaspoon salt', '2 1/2 cups chopped ripe mango (from two 1-pound mangoes) plus 1 1/2 cups diced (1/3-inch) firm-ripe mango (from one 1-pound mango)', '3 tablespoons granulated sugar', '2 tablespoons fresh lime juice', '1 teaspoon unflavored gelatin (from 1 envelope)', '1/3 cup well-chilled heavy cream', 'a 9-inch round fluted tart pan (1 inch deep) with a removable bottom']

Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

['1/2 cup seedless unsweetened tamarind paste*', '1/2 cup fresh orange juice', '1/3 cup mild-flavored (light) molasses', '1 teaspoon dried crushed red pepper', '3 tablespoons fresh lime juice', '2 cups chopped dried apricots', '6 tablespoons fresh lemon juice', '1/3 cup chopped fresh cilantro', '2 tablespoons minced seeded red jalapeño chilies', '2 tablespoons (packed) golden brown sugar', '2 tablespoons cracked coriander seeds', '2 pounds boneless leg of lamb, cut into 1/2-inch pieces; or 4 pounds lamb shoulder chops, fat trimmed, meat cut into 1/2-inch pieces', '1 large red onion, cut into 1/2-inch cubes', '20 (about) 12-inch metal skewers']

Bring first 4 ingredients to boil in small saucepan over high heat. Reduce heat and simmer until reduced to 1 cup, stirring occasionally, about 8 minutes. Remove from heat. Stir in lime juice. Mix apricots and next 5 ingredients in medium bowl to blend. Season relish to taste with salt and pepper. (Glaze and relish can be made 1 day ahead; cover separately and chill. Bring relish to room temperature. Stir glaze over medium heat until heated through.) Thread lamb and onion pieces onto skewers, using about 6 onion and lamb pieces per skewer. (Skewers can be prepared 1 day ahead. Cover and chill.) Prepare barbecue (medium-high heat). Sprinkle skewers with salt and pepper. Grill lamb to desired doneness, turning once and basting with glaze during last minute of grilling, about 2 minutes total for medium-rare. Transfer skewers to platter. Serve with relish. Available at Indian markets.

tamarind-glazed-lamb-skewers-with-dried-apricot-relish-106814

['1/2 cup seedless unsweetened tamarind paste*', '1/2 cup fresh orange juice', '1/3 cup mild-flavored (light) molasses', '1 teaspoon dried crushed red pepper', '3 tablespoons fresh lime juice', '2 cups chopped dried apricots', '6 tablespoons fresh lemon juice', '1/3 cup chopped fresh cilantro', '2 tablespoons minced seeded red jalapeño chilies', '2 tablespoons (packed) golden brown sugar', '2 tablespoons cracked coriander seeds', '2 pounds boneless leg of lamb, cut into 1/2-inch pieces; or 4 pounds lamb shoulder chops, fat trimmed, meat cut into 1/2-inch pieces', '1 large red onion, cut into 1/2-inch cubes', '20 (about) 12-inch metal skewers']

Spring Vegetable Ragoût

['1 pound leeks', '1pound fennel bulb (sometimes called anise)', '1/4 pound fresh morels', '1 pound baby turnips, trimmed and halved', '1 pound baby carrots, trimmed', '2 pound fresh fava beans, shelled (1 cup)', '1 pound mixed fingerling or other small boiling potatoes', '2 shallots', '3/4 stick (6 tablespoons) unsalted butter', '3 cups chicken broth', '1 1/2 tablespoons freshly grated lemon zest', '1/2 cup chopped mixed fresh tarragon, chives, and flat-leaf parsley', '1/4 cup dry white wine', '3/4 pound asparagus, trimmed and cut diagonally into 2-inch pieces', '2 yellow bell peppers, coarsely chopped', 'Accompaniments: crusty bread and parmesan shavings']

Chop white and pale-green parts of leeks and wash well in a bowl of cold water. Lift leeks from water with a slotted spoon and transfer to a colander to drain. Trim fennel stalks flush with bulb and remove any discolored areas of bulb. Halve bulb lengthwise and cut each half crosswise into 1/2-inch-thick slices, discarding cores. Halve or quarter larger morels lengthwise, leaving smaller ones whole. Cook turnips in a 6-quart heavy pot of salted boiling water until crisp-tender, about 2 minutes. Transfer turnips with slotted spoon to a large bowl of ice water to stop cooking. (Keep water boiling.) Boil carrots until crisp-tender, about 3 minutes, and transfer with slotted spoon to ice water. Boil fava beans until crisp-tender, about 2‚ minutes, and transfer with slotted spoon to ice water. Gently boil potatoes until almost tender, about 15 minutes, and drain in colander. Rinse under cold running water. Drain blanched vegetables and gently peel outer skins from fava beans. Halve potatoes. Cook shallots, leeks, and salt and pepper to taste in 3 tablespoons butter in pot over moderately low heat, stirring, until softened. Add broth, zest, and 1/4 cup herbs and simmer, covered, 10 minutes. Pour mixture through a fine sieve into a bowl, pressing on solids. Discard solids and reserve broth. Cook morels in remaining 3 tablespoons butter in cleaned pot over moderate heat, stirring, until softened, about 3 minutes. Add wine and simmer until reduced to about 1 tablespoon, about 3 minutes. Add fennel, asparagus, bell peppers, and reserved broth, then simmer, covered, until vegetables are crisp-tender, about 4 minutes. Gently stir in blanched vegetables and simmer until all vegetables are just tender, about 4 minutes. Serve ragout sprinkled with remaining 1/4 cup herbs.

spring-vegetable-ragout-103321

['1 pound leeks', '1pound fennel bulb (sometimes called anise)', '1/4 pound fresh morels', '1 pound baby turnips, trimmed and halved', '1 pound baby carrots, trimmed', '2 pound fresh fava beans, shelled (1 cup)', '1 pound mixed fingerling or other small boiling potatoes', '2 shallots', '3/4 stick (6 tablespoons) unsalted butter', '3 cups chicken broth', '1 1/2 tablespoons freshly grated lemon zest', '1/2 cup chopped mixed fresh tarragon, chives, and flat-leaf parsley', '1/4 cup dry white wine', '3/4 pound asparagus, trimmed and cut diagonally into 2-inch pieces', '2 yellow bell peppers, coarsely chopped', 'Accompaniments: crusty bread and parmesan shavings']

Beef Tenderloin Steaks with Port-Rosemary Sauce

['1 tablespoon butter', '1/2 cup minced shallots (about 4 ounces)', '1 cup dry red wine', '3/4 cup ruby Port', '1 cup canned beef broth', '1 sprig fresh rosemary or 1/2 teaspoon dried', '1 tablespoon olive oil', '4 1-inch-thick beef tenderloin steaks (about 6 to 8 ounces each)', '3 tablespoons chilled and unsalted butter', '1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried']

Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.) Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm. Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper. Spoon sauce over steaks and serve.

beef-tenderloin-steaks-with-port-rosemary-sauce-268

['1 tablespoon butter', '1/2 cup minced shallots (about 4 ounces)', '1 cup dry red wine', '3/4 cup ruby Port', '1 cup canned beef broth', '1 sprig fresh rosemary or 1/2 teaspoon dried', '1 tablespoon olive oil', '4 1-inch-thick beef tenderloin steaks (about 6 to 8 ounces each)', '3 tablespoons chilled and unsalted butter', '1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried']

Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream

['1 1/2 cups all-purpose flour', '1/2 cup yellow cornmeal (not stone-ground)', '1 tablespoon sugar', '1/4 teaspoon salt', '1 stick (1/2 cup) cold unsalted butter, cut into pieces', '1 1/2 tablespoons finely chopped fresh rosemary', '4 to 5 tablespoons ice water', '1/3 cup sour cream', '1 cup mascarpone cheese (8 oz)', '1/4 cup sugar', '1 1/2 teaspoons finely grated fresh lemon zest', '1/8 teaspoon salt', '2 tablespoons red-currant jelly', '1 tablespoon honey', '1 1/2 lb fresh figs', 'an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom']

Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated. Gently squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test. Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes. Preheat oven to 400°F. Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don't worry if bottom of crust cracks), then cool in pan on a rack. Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl. Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly. Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.

fresh-fig-tart-with-rosemary-cornmeal-crust-and-lemon-mascarpone-cream-108371

['1 1/2 cups all-purpose flour', '1/2 cup yellow cornmeal (not stone-ground)', '1 tablespoon sugar', '1/4 teaspoon salt', '1 stick (1/2 cup) cold unsalted butter, cut into pieces', '1 1/2 tablespoons finely chopped fresh rosemary', '4 to 5 tablespoons ice water', '1/3 cup sour cream', '1 cup mascarpone cheese (8 oz)', '1/4 cup sugar', '1 1/2 teaspoons finely grated fresh lemon zest', '1/8 teaspoon salt', '2 tablespoons red-currant jelly', '1 tablespoon honey', '1 1/2 lb fresh figs', 'an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom']

Stilton Tart with Cranberry Chutney

['Pastry dough', '1 cup heavy cream', '1 whole large egg', '2 large egg yolks', '1/4 teaspoon salt', '1/4 teaspoon black pepper', '5 oz chilled Stilton, rind removed and cheese crumbled (1 1/2 cups)', 'Accompaniment: cranberry chutney', 'Special equipment: a 13 1/2- by 4- by 1-inch rectangular fluted tart pan with a removable bottom', 'pie weights or raw rice']

Preheat oven to 350°F. Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides all over with a fork. Chill until firm, about 30 minutes. Line pastry shell with foil and fill with pie weights. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes. Reduce oven temperature to 325°F. Whisk together cream, whole egg, yolks, salt, and pepper until combined. Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell and bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes. Cool tart completely in pan on a rack. Cut tart into 32 rectangles and serve at room temperature, topped with chutney.

stilton-tart-with-cranberry-chutney-105906

['Pastry dough', '1 cup heavy cream', '1 whole large egg', '2 large egg yolks', '1/4 teaspoon salt', '1/4 teaspoon black pepper', '5 oz chilled Stilton, rind removed and cheese crumbled (1 1/2 cups)', 'Accompaniment: cranberry chutney', 'Special equipment: a 13 1/2- by 4- by 1-inch rectangular fluted tart pan with a removable bottom', 'pie weights or raw rice']

Panfried Pressed Poussins

['2 (1 1/4- to 1 1/2-pound) poussins or Cornish game hens', '1 teaspoon fine sea salt', '1/2 teaspoon black pepper', '3 tablespoons unsalted butter', '3/4 cup chicken stock or broth', 'Accompaniment: fresh tomato and onion chutney', 'kitchen shears; 2 (10-inch) heavy skillets (one preferably well-seasoned cast-iron or heavy nonstick); a 10-inch round of parchment paper; 5 to 6 pounds of weights such as 3 (28- to 32-ounces) cans of tomatoes']

Cut out backbones from birds with kitchen shears. Pat birds dry, then spread flat, skin sides up, on a cutting board. Cut a 1/2-inch slit on each side of each bird in center of triangle of skin between thighs and breasts (near drumstick), then tuck bottom knob of drumstick through each slit. Tuck wing tips under breasts. Sprinkle birds on both sides with sea salt and pepper. Heat butter in 10-inch cast-iron or heavy nonstick skillet over moderate heat until foam subsides. Add birds, skin sides down, and cover with parchment round and second skillet, then top with weights. Cook birds until skin is browned, about 15 minutes. Turn birds over, cover with parchment round, skillet, and weights, then cook until just cooked through, 10 to 15 minutes more. Transfer birds to a platter, discarding parchment, and cover loosely with foil. Add stock to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, about 5 minutes. Skim fat from surface. Halve birds lengthwise and serve each half drizzled with pan juices.

panfried-pressed-poussins-107014

['2 (1 1/4- to 1 1/2-pound) poussins or Cornish game hens', '1 teaspoon fine sea salt', '1/2 teaspoon black pepper', '3 tablespoons unsalted butter', '3/4 cup chicken stock or broth', 'Accompaniment: fresh tomato and onion chutney', 'kitchen shears; 2 (10-inch) heavy skillets (one preferably well-seasoned cast-iron or heavy nonstick); a 10-inch round of parchment paper; 5 to 6 pounds of weights such as 3 (28- to 32-ounces) cans of tomatoes']

Sweet Potato Chilaquiles with Griddled Salsa Roja

['2 small onions', '1/4 cup red wine vinegar or fruit vinegar', '1 1/2 cups sour cream', '1/2 cup whole milk', 'Vegetable oil for frying', '12 Corn Tortillas', '1 1/2 cups vegetable stock, homemade or store-bought', '8 tomatillos, husked, rinsed, and quartered', '2 jalapeño chiles, seeded and chopped', '1 garlic clove, chooped', '1/2 cup chopped fresh cilantro leaves', 'Salt to taste', '1 tablespoon vegetable shortening or vegetable oil', '1 sweet potato (about 12 ounces), peeled and finely diced', '1/2 cup grated Monterey Jack cheese', '2 poblano chiles, roasted, peeled, seeded, and diced', '1 cupGriddled Tomato-Chipotle Salsa']

Slice one onion into very thin strips. Combine with the vinegar in a bowl and set aside. Chop the other onion coarsely and set aside. In a mixing bowl, whisk the sour cream and milk together. In a large skillet, pour enough vegetable oil to come 1/4 inch up the sides. Heat the oil over medium heat until lightly smoking. Fry the tortillas, 1 or 2 at a time (or as many as will fit in the pan), just until crisp, about 1 minute. (You may need to add a little more oil for the last few tortillas.) Drain on paper towels. Place the stock in a saucepan and bring to a boil. Add the tomatillos and cook until tender, about 6 minutes; drain, reserving the stock. Place the tomatillos, jalapeños, chopped onion, garlic, and cilantro in a blender or food processor and blend until smooth. Season with salt. In a large skillet over medium heat, heat the vegetable shortening until lightly smoking. Pour in the tomatillo mixture and stir constantly for about 5 minutes, until thick and dark. Add the reserved stock and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes; the sauce should be thick enough to coat the back of a spoon. Meanwhile, preheat the oven to 350°F. Add the sweet potato to a saucepan of boiling salted water and blanch for 3 minutes, or until tender. Drain and refresh in ice water to stop the cooking process. Line an 8-inch square baking pan with 3 tortillas; they will overlap slightly. Pour one quarter of the tomatillo sauce on top, and pour one quarter of the sour cream-milk mixture on top of the sauce. Top with one quarter of the cheese, and place a third of the poblanos and sweet potatoes over the cheese. Repeat this process with the remaining tortillas, sauce, sour cream mixture, and cheese: the top layer will not have poblanos or sweet potato. Cover the baking pan with foil and bake for 30 minutes, or until the cheese is melted and bubbly. Remove and top with the drained marinated onions. Serve with the salsa.

sweet-potato-chilaquiles-with-griddled-salsa-roja-104138

['2 small onions', '1/4 cup red wine vinegar or fruit vinegar', '1 1/2 cups sour cream', '1/2 cup whole milk', 'Vegetable oil for frying', '12 Corn Tortillas', '1 1/2 cups vegetable stock, homemade or store-bought', '8 tomatillos, husked, rinsed, and quartered', '2 jalapeño chiles, seeded and chopped', '1 garlic clove, chooped', '1/2 cup chopped fresh cilantro leaves', 'Salt to taste', '1 tablespoon vegetable shortening or vegetable oil', '1 sweet potato (about 12 ounces), peeled and finely diced', '1/2 cup grated Monterey Jack cheese', '2 poblano chiles, roasted, peeled, seeded, and diced', '1 cupGriddled Tomato-Chipotle Salsa']

Roasted Striped Bass with Chive and Sour Cream Sauce

['2/3 cup sour cream', '2 tablespoons water', '4 teaspoons fresh lemon juice', '1/4 teaspoon salt', '1/2 cup finely chopped fresh chives', '6 (5-oz) pieces striped bass fillet with skin', '1 1/2 tablespoons vegetable oil', '1 lemon, cut into 6 wedges', '2 oz onion sprouts or garlic chive sprouts (2 cups)*', 'Accompaniment: Spicy garlic potatoes and zucchini']

Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper. Preheat oven to 450°F. Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan. Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes. Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts. *Available at farmers markets.

roasted-striped-bass-with-chive-and-sour-cream-sauce-105414

['2/3 cup sour cream', '2 tablespoons water', '4 teaspoons fresh lemon juice', '1/4 teaspoon salt', '1/2 cup finely chopped fresh chives', '6 (5-oz) pieces striped bass fillet with skin', '1 1/2 tablespoons vegetable oil', '1 lemon, cut into 6 wedges', '2 oz onion sprouts or garlic chive sprouts (2 cups)*', 'Accompaniment: Spicy garlic potatoes and zucchini']

Roasted Salmon with Orange-Herb Sauce

['1 large orange, unpeeled, sliced', '1 large onion, halved, thinly sliced', '1 1/2 tablespoons olive oil', '6 3-ounce skinless salmon fillets', '3 tablespoons chopped fresh dill', '1/2 cup orange juice', '1/4 cup thinly sliced green onions', '1 1/2 tablespoons fresh lemon juice', 'Additional unpeeled orange slices']

Preheat oven to 400°F. Place orange slices in single layer in 13x9x2-inch glass baking dish. Top with onion slices. Drizzle with oil. Sprinkle with salt and pepper. Roast until onion is brown and tender, about 25 minutes. Remove from oven. Increase oven temperature to 450°F. Push orange and onion slices to side of baking dish. Arrange salmon in center of dish. Sprinkle with salt, pepper and 1 1/2 tablespoons dill. Spoon orange and onion slices atop salmon. Roast until salmon is opaque in center, about 8 minutes. Meanwhile, mix orange juice, green onions, lemon juice and remaining 1 1/2 tablespoons dill in small bowl. Transfer salmon to platter. Spoon onion alongside; discard roasted orange slices. Pour orange sauce over fish. Garnish with additional orange slices.

roasted-salmon-with-orange-herb-sauce-102205

['1 large orange, unpeeled, sliced', '1 large onion, halved, thinly sliced', '1 1/2 tablespoons olive oil', '6 3-ounce skinless salmon fillets', '3 tablespoons chopped fresh dill', '1/2 cup orange juice', '1/4 cup thinly sliced green onions', '1 1/2 tablespoons fresh lemon juice', 'Additional unpeeled orange slices']

Herbed Rack of Lamb with Parsley, Mint, and Walnut Sauté

['3 1 1/4-pound racks of lamb, frenched', '5 tablespoons olive oil', '2 teaspoons coarse kosher salt', '1/2 cup finely chopped fresh Italian parsley', '1/4 cup finely chopped fresh rosemary', '1/4 cup finely chopped fresh mint', '2 tablespoons extra-virgin olive oil', '1/2 cup finely chopped shallots', '6 cups (packed) fresh Italian parsley leaves (from 2 large bunches)', '3/4 cup very coarsely chopped fresh mint leaves', '1/2 cup water', '2 teaspoons grated lemon peel', '3/4 cup coarsely chopped toasted walnuts (about 2 1/2 ounces)', '2 tablespoons walnut oil', '1 tablespoon fresh lemon juice']

Place lamb racks on heavy large rimmed baking sheet. Brush lamb with 1 tablespoon oil. Sprinkle with 2 teaspoons coarse salt and pepper. Mix all herbs in small bowl; press firmly over meat side of lamb to adhere. Let stand 2 hours at room temperature. (Can be made 6 hours ahead. Cover and refrigerate.) Preheat oven to 425°F. Heat remaining 4 tablespoons oil in heavy large nonstick skillet over medium-high heat. Working in batches, add lamb, meat-and-herb side down, and cook until brown, about 4 minutes. Transfer racks to baking sheet, meat-and-herb side up. Roast lamb until meat thermometer inserted into center registers 125°F for medium-rare, about 13 minutes. Remove from oven and let stand 15 minutes. Heat olive oil in heavy large skillet over medium heat. Add shallots and sauté until soft, about 4 minutes. Add parsley and sauté until wilted, about 2 minutes. Add mint, 1/2 cup water, and lemon peel and cook until parsley is tender, about 3 minutes. Mix in walnuts, walnut oil, and lemon juice. Season with salt and pepper. Cut lamb between bones into individual chops. Divide parsley sauté among 6 plates. Top with lamb chops and serve.

herbed-rack-of-lamb-with-parsley-mint-and-walnut-saute-108569

['3 1 1/4-pound racks of lamb, frenched', '5 tablespoons olive oil', '2 teaspoons coarse kosher salt', '1/2 cup finely chopped fresh Italian parsley', '1/4 cup finely chopped fresh rosemary', '1/4 cup finely chopped fresh mint', '2 tablespoons extra-virgin olive oil', '1/2 cup finely chopped shallots', '6 cups (packed) fresh Italian parsley leaves (from 2 large bunches)', '3/4 cup very coarsely chopped fresh mint leaves', '1/2 cup water', '2 teaspoons grated lemon peel', '3/4 cup coarsely chopped toasted walnuts (about 2 1/2 ounces)', '2 tablespoons walnut oil', '1 tablespoon fresh lemon juice']

Chive and Brie Strata

['2 16-ounce loaves French bread, crusts trimmed, bread cut crosswise into 3/4-inch-thick slices', '4 cups (or more) whole milk', '10 large eggs', '1 1/2 teaspoons salt', '1 1/2 teaspoons ground black pepper', '2 cups chopped fresh chives', '18 ounces Brie cheese, chilled, rind trimmed, cheese cut into 1/2-inch pieces', '8 tablespoons chopped fresh parsley', '8 tablespoons chopped fresh tarragon', '12 tablespoons grated Swiss cheese', '2/3 cup grated Parmesan cheese', '2 tablespoons (1/4 stick) butter']

Generously butter two 9-inch-diameter cake pans with 2-inch-high sides. Place bread in very large bowl. Pour 4 cups milk over. Let bread soak until soft, about 10 minutes. Squeeze bread slices over same bowl, extracting as much milk as possible. Transfer bread to medium bowl. Transfer milk from bowl to 2-cup measuring cup. If necessary, add more milk to equal 1 1/3 cups total. Return milk to very large bowl. Add eggs, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to milk; whisk to blend well. Arrange 1/4 of bread in each prepared pan. Sprinkle 1/2 cup chives over each. Sprinkle each with 1/4 of Brie cheese, then 2 tablespoons parsley and 2 tablespoons tarragon. Sprinkle 3 tablespoons Swiss cheese over each. Top each with half of remaining bread. Pour half of milk-egg mixture over each. Sprinkle 1/2 cup chives, 1/4 of Brie, 2 tablespoons parsley and 2 tablespoons tarragon over each. Sprinkle 3 tablespoons Swiss cheese and 1/3 cup Parmesan cheese over each. Dot each with 1 tablespoon butter. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 350°F. Bake puddings uncovered until puffed and deep golden brown on top, about 1 hour 10 minutes. Let cool 5 minutes. Cut into wedges and serve.

chive-and-brie-strata-101706

['2 16-ounce loaves French bread, crusts trimmed, bread cut crosswise into 3/4-inch-thick slices', '4 cups (or more) whole milk', '10 large eggs', '1 1/2 teaspoons salt', '1 1/2 teaspoons ground black pepper', '2 cups chopped fresh chives', '18 ounces Brie cheese, chilled, rind trimmed, cheese cut into 1/2-inch pieces', '8 tablespoons chopped fresh parsley', '8 tablespoons chopped fresh tarragon', '12 tablespoons grated Swiss cheese', '2/3 cup grated Parmesan cheese', '2 tablespoons (1/4 stick) butter']

B.l.t. Salad

['6 bacon slices (about 1/4 pound)', '1/4 loaf Italian bread', '1/4 teaspoon minced garlic', '1 tablespoon fresh lemon juice', '1/4 cup mayonnaise', '1 tablespoon water', '1 small red onion', '1/2 pound cherry tomatoes (about 3/4 pint)', '1 head Boston lettuce']

In a skillet cook bacon over moderate heat, stirring occasionally, until crisp. Reserving 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble. Cut bread into enough 3/4-inch cubes to measure 1 cup. Heat fat over moderately high heat until hot but not smoking and sauté bread cubes with salt to taste, stirring, until golden brown. Transfer croutons to paper towels to drain and cool. In a small bowl whisk together garlic, lemon juice, mayonnaise, water, and salt and pepper to taste. Slice onion and halve tomatoes. Tear lettuce into bite-size pieces. In a large bowl toss together onion, tomatoes, lettuce, half of bacon and croutons, salt and pepper to taste, and enough dressing to coat. Divide salad between 2 plates and top with remaining croutons and bacon.

b-l-t-salad-101893

['6 bacon slices (about 1/4 pound)', '1/4 loaf Italian bread', '1/4 teaspoon minced garlic', '1 tablespoon fresh lemon juice', '1/4 cup mayonnaise', '1 tablespoon water', '1 small red onion', '1/2 pound cherry tomatoes (about 3/4 pint)', '1 head Boston lettuce']

Chicken and Sausage Jambalaya

['5 1/2 pounds chicken pieces (drumsticks, thighs, and breast halves with skin and bones)', '4 tablespoons vegetable oil', '1 1/2 pounds andouille* or other spicy smoked pork sausage, cut crosswise into 1/4-inch-thick slices', '3 medium onions, chopped', '2 celery ribs, chopped', '1 green bell pepper, chopped', '4 large garlic cloves, finely chopped', '2 cups chicken stock or broth', '1 1/2 cups water', '1 (14- to 16-ounce) can whole tomatoes in juice, drained and chopped', '1/4 teaspoon cayenne (optional)', '2 1/2 cups long-grain white rice, rinsed and drained well', '1 cup thinly sliced scallion greens']

Pat chicken dry and season with salt. Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches). Transfer to a bowl as browned. Reduce heat to moderate and brown sausage in 4 batches in fat remaining in skillet, turning, 3 to 4 minutes. Transfer to a paper-towel-lined bowl as browned. Pour off all but about 1 tablespoon fat from skillet, then cook onions, celery, and bell pepper in skillet over moderate heat, stirring occasionally, until onions are golden brown and softened, about 8 minutes. Add garlic and cook, stirring, 1 minute. Add 1 cup stock and cook, stirring, 1 minute. Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock. Simmer, partially covered, until chicken is tender, about 30 minutes. Preheat oven to 325°F. Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups. If over 7 cups, boil to reduce. Stir rice into cooking liquid (in pot). Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring. Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes. Remove from heat and let jambalaya stand, covered, 10 minutes. Gently stir in scallion greens, sausage, and salt to taste. Available at specialty foods shops and Citarella (212-874-0383).

chicken-and-sausage-jambalaya-107196

['5 1/2 pounds chicken pieces (drumsticks, thighs, and breast halves with skin and bones)', '4 tablespoons vegetable oil', '1 1/2 pounds andouille* or other spicy smoked pork sausage, cut crosswise into 1/4-inch-thick slices', '3 medium onions, chopped', '2 celery ribs, chopped', '1 green bell pepper, chopped', '4 large garlic cloves, finely chopped', '2 cups chicken stock or broth', '1 1/2 cups water', '1 (14- to 16-ounce) can whole tomatoes in juice, drained and chopped', '1/4 teaspoon cayenne (optional)', '2 1/2 cups long-grain white rice, rinsed and drained well', '1 cup thinly sliced scallion greens']

Sliced Calf's Liver with Golden Onions

["1-pound piece calf's liver", '3/4 pound onions, sliced paper-thin', '4 tablespoons unsalted butter or extra-virgin olive oil (or a combination)', '1/3 cup water', '1 tablespoon chopped fresh flat-leaf parsley']

Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices. Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered. Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover. Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.

sliced-calfs-liver-with-golden-onions-102934

['"1-pound piece calfs liver", 3/4 pound onions, sliced paper-thin', '4 tablespoons unsalted butter or extra-virgin olive oil (or a combination)', '1/3 cup water', '1 tablespoon chopped fresh flat-leaf parsley']

Szechuan Sesame Noodles

['8 ounces thin dried Asian noodles or linguine', '4 tablespoons oriental sesame oil', '3 tablespoons chopped peanuts', '2 tablespoons finely chopped peeled fresh ginger', '3 large garlic cloves, minced', '6 tablespoons bottled teriyaki sauce', '2 tablespoons fresh lime juice', '1 teaspoon chili-garlic sauce', '1 1/2 cups thinly sliced green or red onions']

Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain; return noodles to same pot. Mix in 1 tablespoon oil and peanuts. Heat 3 tablespoons oil in heavy small skillet over medium-low heat. Add ginger and garlic; stir 10 seconds. Add teriyaki sauce, lime juice and chili sauce; simmer 30 seconds. Mix sauce and onions into noodles. Season with salt and pepper. Serve warm or at room temperature.

szechuan-sesame-noodles-102196

['8 ounces thin dried Asian noodles or linguine', '4 tablespoons oriental sesame oil', '3 tablespoons chopped peanuts', '2 tablespoons finely chopped peeled fresh ginger', '3 large garlic cloves, minced', '6 tablespoons bottled teriyaki sauce', '2 tablespoons fresh lime juice', '1 teaspoon chili-garlic sauce', '1 1/2 cups thinly sliced green or red onions']