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Apricot Phyllo Napoleons

['1 cup nonfat yogurt', '4 (17- by 12-inch) phyllo sheets', '1 teaspoon unsalted butter, melted', '1 teaspoon vegetable oil', '6 teaspoons granulated sugar', '1 vanilla bean, halved lengthwise', '1/4 cup low-fat sour cream', '1 tablespoon plus 1 teaspoon packed light brown sugar', '6 fresh apricots (1 pound), pitted and each cut into 6 wedges', '1/4 cup water']

Drain yogurt in a cheesecloth-lined sieve or colander set over a bowl, covered and chilled, 8 hours. Preheat oven to 350°F. Put stack of phyllo on a work surface and cover stack with 2 overlapping sheets of plastic wrap and then a damp kitchen towel. Stir together butter and oil. Arrange 1 phyllo sheet on a large parchment-lined baking sheet, then spread with one fourth of butter mixture using a dampened pastry brush. Sprinkle with 1 teaspoon granulated sugar. Top with 3 more layers in same manner as first with remaining phyllo and butter mixture and 3 teaspoons granulated sugar. Cut stack into 12 rectangles (2 lengthwise cuts, 3 crosswise) and bake in middle of oven until crisp and golden brown, about 10 minutes. Cool in pan on a rack. Scrape seeds from vanilla bean into a bowl using a small sharp knife. Stir in drained yogurt, sour cream, and 1 tablespoon brown sugar. Heat a large nonstick skillet over moderately high heat. Add apricots and sprinkle with remaining 2 teaspoons granulated sugar. Gently toss until apricots are warm and tender, 2 to 3 minutes. Transfer apricots to a bowl with a slotted spoon. Add water and remaining teaspoon brown sugar to skillet and deglaze by boiling over moderately high heat, scraping up brown bits, until reduced by about half. Toss apricots in warm syrup. Place 1 phyllo rectangle on a plate and top with 3 apricot pieces and 1 generous tablespoon yogurt mixture. Make 2 more layers with phyllo squares, apricots, and yogurt mixture. Make 3 more napoleons in same manner.

apricot-phyllo-napoleons-103404

['1 cup nonfat yogurt', '4 (17- by 12-inch) phyllo sheets', '1 teaspoon unsalted butter, melted', '1 teaspoon vegetable oil', '6 teaspoons granulated sugar', '1 vanilla bean, halved lengthwise', '1/4 cup low-fat sour cream', '1 tablespoon plus 1 teaspoon packed light brown sugar', '6 fresh apricots (1 pound), pitted and each cut into 6 wedges', '1/4 cup water']

Broccoflower with Anchovies and Garlic

['1 head broccoflower or cauliflower (1 1/2 pounds), cut into 2-inch-wide florets', '1/4 cup olive oil', '3 garlic cloves, thinly sliced', '21/2 teaspoons chopped canned anchovies, or to taste', '1/4 teaspoon dried hot red pepper flakes', '1/4 cuppine nuts, toasted', '1/4 cup golden raisins', '2 tablespoons chopped fresh parsley']

Cook broccoflower in 2 batches in a 5- to 6-quart pot of <"">boiling salted water< > until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain florets and pat dry with paper towels. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add anchovies and red pepper flakes and sauté, stirring, until anchovies are dissolved, about 1 minute, then add florets and toss to coat. Add pine nuts, raisins, and salt to taste and sauté, stirring, until heated through, about 2 minutes. Remove from heat and stir in parsley.

broccoflower-with-anchovies-and-garlic-107222

['1 head broccoflower or cauliflower (1 1/2 pounds), cut into 2-inch-wide florets', '1/4 cup olive oil', '3 garlic cloves, thinly sliced', '21/2 teaspoons chopped canned anchovies, or to taste', '1/4 teaspoon dried hot red pepper flakes', '1/4 cuppine nuts, toasted', '1/4 cup golden raisins', '2 tablespoons chopped fresh parsley']

Green Bean Salad with Tuna Sauce and Olives

['1 pound green beans, trimmed', '1 (3-ounce) can white tuna packed in oil, drained and flaked', '1/4 cup extra-virgin olive oil', '2 tablespoons water', '1 1/2 teaspoons fresh lemon juice', '1 teaspoon anchovy paste', '2 tablespoons Niçoise or other small brine-cured black olives', '2 tablespoons fresh flat-leaf parsley leaves']

Cook beans in a large pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a large bowl of ice and cold water to stop cooking. When beans are cold, drain and pat dry with paper towels, then arrange on a platter and season with salt. Purée tuna with olive oil, water, lemon juice, and anchovy paste in a blender, scraping down sides as necessary, until very smooth. Season sauce with salt and pepper and spoon over beans. Scatter olives and parsley leaves on top.

green-bean-salad-with-tuna-sauce-and-olives-108182

['1 pound green beans, trimmed', '1 (3-ounce) can white tuna packed in oil, drained and flaked', '1/4 cup extra-virgin olive oil', '2 tablespoons water', '1 1/2 teaspoons fresh lemon juice', '1 teaspoon anchovy paste', '2 tablespoons Niçoise or other small brine-cured black olives', '2 tablespoons fresh flat-leaf parsley leaves']

Classic Coq au Vin

['1 750-ml bottle French Burgundy or California Pinot Noir', '1 large onion, sliced', '2 celery stalks, sliced', '1 large carrot, peeled, sliced', '1 large garlic clove, peeled, flattened', '1 teaspoon whole black peppercorns', '2 tablespoons olive oil', '1 6-pound roasting chicken, backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)', '1 tablespoon olive oil', '6 ounces thick-cut bacon slices, cut crosswise into strips', '3 tablespoons all purpose flour', '2 large shallots, chopped', '2 large garlic cloves, chopped', '4 large fresh thyme sprigs', '4 large fresh parsley sprigs', '2 small bay leaves', '2 cups low-salt chicken broth', '4 tablespoons (1/2 stick) butter', '1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)', '20 1-inch-diameter pearl onions, or boiling onions, peeled', 'Chopped fresh parsley']

Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally. Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately. Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer. Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet. Using tongs, transfer chicken to plate. Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce; discard solids. Bring sauce to simmer, scraping up browned bits. Return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat. Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley.

classic-coq-au-vin-107153

['1 750-ml bottle French Burgundy or California Pinot Noir', '1 large onion, sliced', '2 celery stalks, sliced', '1 large carrot, peeled, sliced', '1 large garlic clove, peeled, flattened', '1 teaspoon whole black peppercorns', '2 tablespoons olive oil', '1 6-pound roasting chicken, backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)', '1 tablespoon olive oil', '6 ounces thick-cut bacon slices, cut crosswise into strips', '3 tablespoons all purpose flour', '2 large shallots, chopped', '2 large garlic cloves, chopped', '4 large fresh thyme sprigs', '4 large fresh parsley sprigs', '2 small bay leaves', '2 cups low-salt chicken broth', '4 tablespoons (1/2 stick) butter', '1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)', '20 1-inch-diameter pearl onions, or boiling onions, peeled', 'Chopped fresh parsley']

Brussels Sprouts with Marjoram and Pine Nuts

['3 tablespoons butter', '1/2 cup pine nuts', '1 1/2 pounds fresh brussels sprouts, halved, or 1 1/2 pounds frozen brussels sprouts, thawed, halved', '1 cup canned low-salt chicken broth', '2 shallots, minced', '1 tablespoon chopped fresh marjoram', '1/3 cup whipping cream']

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl. Melt 1 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon butter in center of same skillet. Add shallots; sauté until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.) Transfer brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.

brussels-sprouts-with-marjoram-and-pine-nuts-105810

['3 tablespoons butter', '1/2 cup pine nuts', '1 1/2 pounds fresh brussels sprouts, halved, or 1 1/2 pounds frozen brussels sprouts, thawed, halved', '1 cup canned low-salt chicken broth', '2 shallots, minced', '1 tablespoon chopped fresh marjoram', '1/3 cup whipping cream']

Steamed Clams in Wine and Chorizo

['1 medium onion, chopped', '1 yellow bell pepper, chopped', '1 garlic clove, minced', '1/2 teaspoon cumin seeds', '1/4 teaspoon salt', '2 tablespoons olive oil', '3/4 cup dry white wine', '2 lb littleneck clams (2 inches wide), scrubbed', '1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice', '2 tablespoons fresh cilantro']

Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil. Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.

steamed-clams-in-wine-and-chorizo-105218

['1 medium onion, chopped', '1 yellow bell pepper, chopped', '1 garlic clove, minced', '1/2 teaspoon cumin seeds', '1/4 teaspoon salt', '2 tablespoons olive oil', '3/4 cup dry white wine', '2 lb littleneck clams (2 inches wide), scrubbed', '1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice', '2 tablespoons fresh cilantro']

Cranberry, Tangerine, and Crystallized-Ginger Relish

['1 12-ounce bag cranberries', '1 6-ounce tangerine (unpeeled), halved, seeded, cut into 1-inch pieces', '3/4 cup sugar', '1/2 cup coarsely chopped crystallized ginger (about 2 1/2 ounces)', '1/4 cup orange marmalade']

Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.

cranberry-tangerine-and-crystallized-ginger-relish-107325

['1 12-ounce bag cranberries', '1 6-ounce tangerine (unpeeled), halved, seeded, cut into 1-inch pieces', '3/4 cup sugar', '1/2 cup coarsely chopped crystallized ginger (about 2 1/2 ounces)', '1/4 cup orange marmalade']

Mussels with Parsley and Garlic

['2 lb mussels (preferably cultivated), cleaned and beards removed', '3 garlic cloves, coarsely chopped', '1 cup fresh flat-leaf parsley', '1/2 stick unsalted butter, cut into pieces', '1/4 teaspoon salt', '1/4 teaspoon freshly ground black pepper']

Preheat oven to 450°F. Spread mussels in a 13- by 9-inch baking dish. Blend all remaining ingredients to a paste in a food processor. Spoon mixture over mussels. Cover tightly with foil and bake in middle of oven until all mussels are open, 12 to 15 minutes. (Discard any unopened mussels.)

mussels-with-parsley-and-garlic-103175

['2 lb mussels (preferably cultivated), cleaned and beards removed', '3 garlic cloves, coarsely chopped', '1 cup fresh flat-leaf parsley', '1/2 stick unsalted butter, cut into pieces', '1/4 teaspoon salt', '1/4 teaspoon freshly ground black pepper']

Southern Oyster Casserole

['2 quarts oysters', '1/4 pound (1 stick) butter', '3 whole scallions, chopped', '1 green or red bell pepper, seeded, deribbed, and chopped', '1/2 pound mushrooms, sliced', '1/4 cup flour', '1 cup heavy cream', '1/4 cup grated imported Parmesan cheese', 'Freshly grated nutmeg', '1/2 teaspoon paprika', 'Salt', 'Freshly ground black pepper', '1/2 cup bread crumbs']

Preheat the broiler. Grease a 9x13-inch ovenproof serving dish or spray it with nonstick spray. Drain the oysters and set aside. Melt 2 tablespoons of the butter in a heavy casserole. Add the scallions and pepper and sauté until the onion is soft, about 5 minutes. Add the mushrooms and oysters and sauté for 5 minutes. In a separate pan, melt 2 tablespoons of the remaining butter. Stir in the flour. When smooth, add the cream, and stir until boiling and thick. Add the cheese. Stir this cheese sauce into the oyster mixture and season with nutmeg, paprika, salt, and pepper. The casserole may be made ahead to this point and refrigerated overnight. Return it to the simmer on top of the stove before proceeding. Pour the mixture into the prepared dish and top with the bread crumbs and dot with the remaining butter. Place under the broiler until browned and bubbling—about 10 minutes, depending on the depth of the casserole.

southern-oyster-casserole-104134

['2 quarts oysters', '1/4 pound (1 stick) butter', '3 whole scallions, chopped', '1 green or red bell pepper, seeded, deribbed, and chopped', '1/2 pound mushrooms, sliced', '1/4 cup flour', '1 cup heavy cream', '1/4 cup grated imported Parmesan cheese', 'Freshly grated nutmeg', '1/2 teaspoon paprika', 'Salt', 'Freshly ground black pepper', '1/2 cup bread crumbs']

Carolina Pulled-Pork Sandwiches

['3 tablespoons coarsely ground black pepper', '3 tablespoons (packed) dark brown sugar', '3 tablespoons paprika', '2 tablespoons coarse salt', '1 teaspoon cayenne pepper', '2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)', '1 cup apple cider vinegar', '1/2 cup water', '2 tablespoons Worcestershire sauce', '1 tablespoon coarsely ground black pepper', '1 tablespoon coarse salt', '2 teaspoons vegetable oil', '8 pounds (about) 100% natural lump charcoal or charcoal briquettes', '6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes', '12 soft hamburger buns with seeds, split', 'Carolina Red Barbecue Sauce', 'Tangy Coleslaw']

Mix first 5 ingredients in small bowl to blend. Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.) Mix first 6 ingredients in medium bowl. Cover and refrigerate. Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level. Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.) Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.

carolina-pulled-pork-sandwiches-101803

['3 tablespoons coarsely ground black pepper', '3 tablespoons (packed) dark brown sugar', '3 tablespoons paprika', '2 tablespoons coarse salt', '1 teaspoon cayenne pepper', '2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)', '1 cup apple cider vinegar', '1/2 cup water', '2 tablespoons Worcestershire sauce', '1 tablespoon coarsely ground black pepper', '1 tablespoon coarse salt', '2 teaspoons vegetable oil', '8 pounds (about) 100% natural lump charcoal or charcoal briquettes', '6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes', '12 soft hamburger buns with seeds, split', 'Carolina Red Barbecue Sauce', 'Tangy Coleslaw']

Mixed Lettuce Chiffonade with Gorgonzola-Herb Dressing

['1/3 cup fresh flat-leaf parsley', '1/3 cup Gorgonzola dolce or other soft blue cheese', '1/3 cup sour cream', '1/3 cup mayonnaise', '1/3 cup well-shaken buttermilk', '1 tablespoon distilled white vinegar', '3/4 teaspoon salt', '1/4 teaspoon black pepper', '1/4 cup finely chopped fresh chives', '1/2 head romaine, thinly sliced crosswise (5 cups)', '1 small head radicchio, quartered and thinly sliced lengthwise (3 cups)', '1 small head frisée, torn into bite-size pieces (3 cups)', '2 Belgian endives, trimmed and thinly sliced lengthwise']

Blend parsley, cheese, sour cream, and mayonnaise in a food processor until smooth. Blend in buttermilk, vinegar, salt, and pepper. Transfer to a bowl and stir in chives. Toss lettuces together in a large bowl, then toss with a generous 1/2 cup dressing.

mixed-lettuce-chiffonade-with-gorgonzola-herb-dressing-104626

['1/3 cup fresh flat-leaf parsley', '1/3 cup Gorgonzola dolce or other soft blue cheese', '1/3 cup sour cream', '1/3 cup mayonnaise', '1/3 cup well-shaken buttermilk', '1 tablespoon distilled white vinegar', '3/4 teaspoon salt', '1/4 teaspoon black pepper', '1/4 cup finely chopped fresh chives', '1/2 head romaine, thinly sliced crosswise (5 cups)', '1 small head radicchio, quartered and thinly sliced lengthwise (3 cups)', '1 small head frisée, torn into bite-size pieces (3 cups)', '2 Belgian endives', 'trimmed and thinly sliced lengthwise']

Watermelon, Green Onion, and Mint Salad

['5 cups 3/4- to 1-inch cubes seeded watermelon', '1 cup chopped green onions', '3 tablespoons chopped fresh mint', '3 tablespoons chopped fresh Italian parsley', '1 1/2 tablespoons finely chopped seeded deveined jalapeño chiles', '1/4 cup olive oil', '2 tablespoons Champagne vinegar']

Combine watermelon, green onions, mint, parsley, and chiles in large bowl. Whisk oil and vinegar in small bowl to blend. Pour dressing over watermelon mixture; toss to coat. Season salad generously with salt and pepper.

watermelon-green-onion-and-mint-salad-108285

['5 cups 3/4- to 1-inch cubes seeded watermelon', '1 cup chopped green onions', '3 tablespoons chopped fresh mint', '3 tablespoons chopped fresh Italian parsley', '1 1/2 tablespoons finely chopped seeded deveined jalapeño chiles', '1/4 cup olive oil', '2 tablespoons Champagne vinegar']

Pecan and Brown Sugar Crescents

['1 cup all purpose flour', '3/4 cup pecans, lightly toasted', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces', '1/4 cup (packed) dark brown sugar', '1 teaspoon vanilla extract', '1/2 teaspoon ground cinnamon', 'Pinch of salt', 'Powdered sugar']

Preheat oven to 325°F. Combine all ingredients except powdered sugar in processor. Using on/off turns, process until mixture resembles coarse meal; then process continuously until dough begins to come together. Roll 2 teaspoonfuls of dough between palms of hands to form 2 1/2-inch-long rope, tapering at ends. Place on ungreased baking sheet; curl in ends to form crescent shape. Repeat with remaining dough, spacing cookies 1 inch apart. Bake cookies until just firm to touch, about 20 minutes. Cool on sheet 5 minutes. Transfer to rack; cool. Sift powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)

pecan-and-brown-sugar-crescents-103160

['1 cup all purpose flour', '3/4 cup pecans, lightly toasted', '1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces', '1/4 cup (packed) dark brown sugar', '1 teaspoon vanilla extract', '1/2 teaspoon ground cinnamon', 'Pinch of salt', 'Powdered sugar']

Beef Barley Soup with Wild Mushrooms and Parsnips

['3 tablespoons olive oil', '1 1/2 pounds assorted fresh wild mushrooms (such as crimini and oyster), sliced', '3/4 pound onions, chopped', '2 celery stalks, chopped', '4 large garlic cloves, chopped', '3 1/2 pounds center-cut beef shank slices (about 3/4 to 1 inch thick)', '8 cups canned beef broth', '7 cups water', '1 1/4 pounds red bell peppers, chopped', '1 pound parsnips, peeled, cut into 1/2-inch pieces', '1/2 pound carrots, peeled, cut into 1/2-inch pieces', '1 3/4 cups pearl barley (about 9 ounces)', '1 1/2 cups canned crushed tomatoes with added puree', '2 3/4-ounce packages dried porcini mushrooms (see note below), brushed clean of any grit, coarsely chopped', '2 tablespoons dried marjoram', '1 tablespoon dried thyme']

Heat oil in heavy large pot over medium-high heat. Add mushrooms and onions. Sauté until mushrooms brown, about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices and all remaining ingredients. Bring to boil. Reduce heat to medium-low. Cover and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly at room temperature. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.)

beef-barley-soup-with-wild-mushrooms-and-parsnips-102363

['3 tablespoons olive oil', '1 1/2 pounds assorted fresh wild mushrooms (such as crimini and oyster), sliced', '3/4 pound onions, chopped', '2 celery stalks, chopped', '4 large garlic cloves, chopped', '3 1/2 pounds center-cut beef shank slices (about 3/4 to 1 inch thick)', '8 cups canned beef broth', '7 cups water', '1 1/4 pounds red bell peppers, chopped', '1 pound parsnips, peeled, cut into 1/2-inch pieces', '1/2 pound carrots, peeled, cut into 1/2-inch pieces', '1 3/4 cups pearl barley (about 9 ounces)', '1 1/2 cups canned crushed tomatoes with added puree', '2 3/4-ounce packages dried porcini mushrooms (see note below), brushed clean of any grit, coarsely chopped', '2 tablespoons dried marjoram', '1 tablespoon dried thyme']

Grilled Pineapple

['1 pineapple', 'Accompaniments: superpremium vanilla ice cream', 'rum dulce de leche']

Prepare grill. Cut pineapple lengthwise through leaves, keeping leaves attached, into 8 wedges. Grill pineapple wedges, a cut side down, on a lightly oiled rack set 5 to 6 inches over glowing coals until just charred, about 2 minutes on each cut side. Serve pineapple with ice cream and dulce de leche.

grilled-pineapple-102083

['1 pineapple', 'Accompaniments: superpremium vanilla ice cream', 'rum dulce de leche']

Blueberry Ginger Granita

['2 tablespoons chopped peeled fresh ginger', '1/2 cup superfine granulated sugar', '3/4 pounds blueberries (2 1/2 cups), thawed if frozen', '3/4 cup water', '2 teaspoons fresh lime juice']

Finely grind ginger with sugar in a food processor. Add blueberries and purée until smooth. Force purée through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids). Stir in water and lime juice. Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps. Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).

blueberry-ginger-granita-106540

['2 tablespoons chopped peeled fresh ginger', '1/2 cup superfine granulated sugar', '3/4 pounds blueberries (2 1/2 cups), thawed if frozen', '3/4 cup water', '2 teaspoons fresh lime juice']

Chick-Pea Cumin Dip

['1 tablespoon cumin seeds', 'a 19-ounce can chick-peas (about 2 cups drained)', '12 ounces soft tofu', '3 tablespoons fresh lemon juice, or to taste', '2 tablespoons extra-virgin olive oil', '1/4 cup chopped fresh flat-leafed parsley leaves plus additional for garnish']

In a dry small heavy skillet toast cumin seeds over moderate heat, shaking pan, until a shade darker and transfer to a plate to cool. In a sieve rinse and drain chickpeas. Drain tofu. In a food processor purée chick-peas, tofu, cumin seeds, lemon juice, and 1 tablespoon oil until chick-peas are smooth. Stir in parsley and salt and pepper to taste. Drizzle dip with remaining tablespoon oil and garnish with parsley. Serve dip with pita toasts and/or crudités.

chick-pea-cumin-dip-102066

['1 tablespoon cumin seeds', 'a 19-ounce can chick-peas (about 2 cups drained)', '12 ounces soft tofu', '3 tablespoons fresh lemon juice, or to taste', '2 tablespoons extra-virgin olive oil', '1/4 cup chopped fresh flat-leafed parsley leaves plus additional for garnish']

Broiled Peaches with Crème Fraîche

['4 firm-ripe peaches, halved and pitted', '3 tablespoons sugar', 'Accompaniment: crème fraîche or sour cream']

Preheat broiler. Line a small shallow baking pan with foil and arrange peaches cut sides up. Sprinkle peaches evenly with sugar and let stand 10 minutes. Broil 4 to 5 inches from heat until sugar is golden brown and peaches are tender, 6 to 8 minutes. Serve warm.

broiled-peaches-with-creme-fraiche-103740

['4 firm-ripe peaches, halved and pitted', '3 tablespoons sugar', 'Accompaniment: crème fraîche or sour cream']

Corn Fritters with Salsa

['2 plum tomatoes, coarsely chopped', '1/3 cup chopped white onion', '2 tablespoons chopped fresh cilantro', '1 to 2 tablespoons chopped pickled jalapeño chiles', '1 tablespoon fresh lime juice', '2 ears corn, shucked', '1 large egg', '1/2 cup milk', '1/3 cup yellow cornmeal', '2 1/2 tablespoons all-purpose flour', '1/4 teaspoon salt', '2 to 3 tablespoons vegetable oil', 'Accompaniment: sour cream']

Stir together all salsa ingredients and season with salt. Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs. Whisk together egg and milk until smooth and stir in cornmeal, flour, and salt. Stir in corn, including juice. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then drop in 2 tablespoons batter each for 4 fritters. Fry until lightly browned, about 2 minutes per side, and drain on paper towels. Make more fritters in same manner, adding oil as necessary. Serve fritters with salsa.

corn-fritters-with-salsa-103817

['2 plum tomatoes, coarsely chopped', '1/3 cup chopped white onion', '2 tablespoons chopped fresh cilantro', '1 to 2 tablespoons chopped pickled jalapeño chiles', '1 tablespoon fresh lime juice', '2 ears corn, shucked', '1 large egg', '1/2 cup milk', '1/3 cup yellow cornmeal', '2 1/2 tablespoons all-purpose flour', '1/4 teaspoon salt', '2 to 3 tablespoons vegetable oil', 'Accompaniment: sour cream']

Smoked Salmon, Fennel and Goat Cheese Toasts

['8 ounces soft fresh goat cheese', '1 1/2 tablespoons chopped fresh tarragon', '1 tablespoon fennel seeds, finely crushed', '2 teaspoons grated lemon peel', '1/2 teaspoon coarsely ground black pepper', '2 1/2 tablespoons olive oil', '30 thin slices French-bread baguette', '12 ounces thinly sliced smoked salmon', 'Lemon peel strips (for garnish)', 'Tarragon sprigs (for garnish)']

Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set aside. Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.) Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.

smoked-salmon-fennel-and-goat-cheese-toasts-102632

['8 ounces soft fresh goat cheese', '1 1/2 tablespoons chopped fresh tarragon', '1 tablespoon fennel seeds, finely crushed', '2 teaspoons grated lemon peel', '1/2 teaspoon coarsely ground black pepper', '2 1/2 tablespoons olive oil', '30 thin slices French-bread baguette', '12 ounces thinly sliced smoked salmon', 'Lemon peel strips (for garnish)', 'Tarragon sprigs (for garnish)']

Cavolo Nero with Cilantro

['2 lb cavolo nero or kale, stems and center ribs discarded', '1 cup finely chopped white onion', '1 cup chopped fresh cilantro', '2 tablespoons olive oil']

Put cavolo nero crosswise into 1/4-inch-wide strips and cook in a large pot of salted boiling water 3 minutes. Reserve 1/4 cup cooking liquid and drain cavolo nero in a colander. Cook onion and 1/2 cup cilantro in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until onion is softened. Add cavolo nero, salt to taste, and reserved cooking liquid and simmer, stirring, until cavolo nero is just tender, 3 to 5 minutes. Stir in remaining 1/2 cup cilantro and season with salt and pepper.

cavolo-nero-with-cilantro-104400

['2 lb cavolo nero or kale, stems and center ribs discarded', '1 cup finely chopped white onion', '1 cup chopped fresh cilantro', '2 tablespoons olive oil']

Asian Noodle, Mushroom, and Cabbage Salad

['12 large dried shiitake mushrooms', '1 tablespoon peanut oil', '3 cups thinly sliced Napa cabbage', '1 tablespoon minced peeled fresh ginger', '1 tablespoon minced garlic', '14 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped', '3 tablespoons soy sauce', '1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles', '1/3 cup oriental sesame oil', '2 tablespoons fresh lemon juice', '1 tablespoon unseasoned rice vinegar', '2 teaspoons sugar', '3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish', '1 cup chopped fresh cilantro']

Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps. Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce. Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.) Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.

asian-noodle-mushroom-and-cabbage-salad-106819

['12 large dried shiitake mushrooms', '1 tablespoon peanut oil', '3 cups thinly sliced Napa cabbage', '1 tablespoon minced peeled fresh ginger', '1 tablespoon minced garlic', '14 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped', '3 tablespoons soy sauce', '1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles', '1/3 cup oriental sesame oil', '2 tablespoons fresh lemon juice', '1 tablespoon unseasoned rice vinegar', '2 teaspoons sugar', '3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish', '1 cup chopped fresh cilantro']

Lobster, Corn, and Potato Salad with Tarragon

['4 (1 1/2-lb) live lobsters or 1 1/2 lb cooked fresh lobster meat', '1 lb small red potatoes', '3 ears corn', '2 1/2 tablespoons fresh lemon juice', '1 1/2 to 2 tablespoons chopped fresh tarragon', '1/2 teaspoon Dijon mustard', '1/2 teaspoon salt', '1/4 cup extra-virgin olive oil', '2 cups grape or cherry tomatoes, halved', '1 cup coarsely chopped frisée (French curly endive)', '1/3 cup sliced scallion']

Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot. Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot. Boil corn in same water until crisp-tender, about 3 minutes, then drain. When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use. Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs. Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking. Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.

lobster-corn-and-potato-salad-with-tarragon-103557

['4 (1 1/2-lb) live lobsters or 1 1/2 lb cooked fresh lobster meat', '1 lb small red potatoes', '3 ears corn', '2 1/2 tablespoons fresh lemon juice', '1 1/2 to 2 tablespoons chopped fresh tarragon', '1/2 teaspoon Dijon mustard', '1/2 teaspoon salt', '1/4 cup extra-virgin olive oil', '2 cups grape or cherry tomatoes, halved', '1 cup coarsely chopped frisée (French curly endive)', '1/3 cup sliced scallion']

Apricot Galette

['1/4 cup sliced almonds', "1/4 cup confectioners' sugar", '6 fresh apricots (preferably underripe and very tart)', 'half a 17 1/4-ounce package frozen puff pastry sheets (1 sheet)', '1 tablespoon granulated sugar']

Preheat oven to 425°F. In a food processor pulse almonds with confectioners' sugar until finely ground. Pit apricots and cut into 1/8-inch-thick wedges. On a lightly floured surface unfold pastry sheet and cut out a 9-inch round. Transfer round to a buttered large shallow baking pan and prick pastry all over with a fork. Spoon almond mixture evenly over pastry, leaving a 1/4-inch border. Decoratively arrange apricot wedges, overlapping them, on top of almond mixture and sprinkle with granulated sugar. Bake galette in middle of oven until edges are golden brown, about 30 minutes. With a metal spatula transfer galette to a rack to cool.

apricot-galette-101795

['1/4 cup sliced almonds', '"1/4 cup confectioners sugar", 6 fresh apricots (preferably underripe and very tart)', 'half a 17 1/4-ounce package frozen puff pastry sheets (1 sheet)', '1 tablespoon granulated sugar']

Romaine Salad with Chipotle Dressing and Warm Queso Fresco

['1/3 cup plus 3 tablespoons extra-virgin olive oil', '2 teaspoons bottled chipotle hot sauce', '1/2 teaspoon sugar', '2 cups cornflakes, finely crumbled', '2 teaspoons dried oregano', '1 12-ounce round Mexican queso fresco cheese, cut into 12 wedges', '1 very large head of romaine lettuce, torn into bite-size pieces']

Whisk 1/3 cup oil, hot sauce, and sugar in small bowl to blend. Season dressing to taste with salt and pepper. Brush baking sheet with olive oil. Mix cornflakes and oregano in medium bowl. Sprinkle with salt and pepper. Brush cheese wedges on all sides with 3 tablespoons oil. Dip cheese wedges in cornflake mixture, coating completely. Place on prepared baking sheet. (Dressing and cheese wedges can be made 4 hours ahead. Let dressing stand at room temperature; cover and chill cheese.) Preheat oven to 400°F. Bake cheese wedges until hot and softened but not melted, about 5 minutes. Meanwhile, toss lettuce with dressing in large bowl. Divide among 6 plates. Top each salad with 2 hot cheese wedges.

romaine-salad-with-chipotle-dressing-and-warm-queso-fresco-107848

['1/3 cup plus 3 tablespoons extra-virgin olive oil', '2 teaspoons bottled chipotle hot sauce', '1/2 teaspoon sugar', '2 cups cornflakes, finely crumbled', '2 teaspoons dried oregano', '1 12-ounce round Mexican queso fresco cheese, cut into 12 wedges', '1 very large head of romaine lettuce', 'torn into bite-size pieces']

Panfried Red Snapper with Chipotle Butter

['1/2 stick (1/4 cup) unsalted butter, softened', '1/2 to 1 tablespoon finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce (from can)', '1/2 teaspoon salt', '4 red snapper fillets with skin (1 1/2 lb total)', '1/3 cup all-purpose flour', '3 tablespoons vegetable oil', 'Accompaniment: lime wedges']

Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended. Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper. Spread flour on a plate and dredge fish, knocking off excess. Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then panfry fish, skin sides up first, in batches, turning over once, until browned and just cooked through, 4 to 6 minutes. Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed. Top fish with dollops of chipotle butter.

panfried-red-snapper-with-chipotle-butter-105222

['1/2 stick (1/4 cup) unsalted butter, softened', '1/2 to 1 tablespoon finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce (from can)', '1/2 teaspoon salt', '4 red snapper fillets with skin (1 1/2 lb total)', '1/3 cup all-purpose flour', '3 tablespoons vegetable oil', 'Accompaniment: lime wedges']

Espresso and Mascarpone Icebox Cake

['3 cups chilled heavy cream', '1/2 cup plus 1 tablespoon sugar', '1 cup mascarpone cheese (about 9 oz) at room temperature', '1 (9-oz) box chocolate wafers such as Nabisco Famous', '1 tablespoon instant-espresso powder', 'A 9 1/2- to 10-inch springform pan (about 26 cm)']

Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined. Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours. Pulse remaining chocolate wafers in a food processor until finely ground. Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes. Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.

espresso-and-mascarpone-icebox-cake-109757

['3 cups chilled heavy cream', '1/2 cup plus 1 tablespoon sugar', '1 cup mascarpone cheese (about 9 oz) at room temperature', '1 (9-oz) box chocolate wafers such as Nabisco Famous', '1 tablespoon instant-espresso powder', 'A 9 1/2- to 10-inch springform pan (about 26 cm)']

Dundee Cake with Hot Marmalade Sauce

['1 3/4 cups all purpose flour', '1 teaspoon baking powder', '3/4 teaspoon salt', '1/8 teaspoon pumpkin pie spice', '3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '3/4 cup plus 2 tablespoons sugar', '1 tablespoon whisky', '1 1/2 teaspoons grated orange peel', '3 large eggs', '3/4 cup golden raisins', '3/4 cup dark raisins', '3/4 cup dried currants', '1/3 cup chopped candied orange peel', '2 tablespoons orange marmalade', 'Whole blanched almonds', '2/3 cup orange marmalade', '3 tablespoons whisky', '4 oranges', 'Sweetened whipped cream']

Preheat oven to 300°F. Butter 8-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper. Sift flour, baking powder, salt, and spice into medium bowl. Using electric mixer, beat butter, sugar, whisky, and grated orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir in dry ingredients, then all dried fruits and candied peel. Transfer batter to prepared pan. Bake cake 1 hour. Remove cake from oven. Brush top with 2 tablespoons marmalade. Arrange almonds around edge, pressing lightly to adhere. Bake cake until tester inserted into center comes out clean, about 20 minutes longer. Cool cake completely in pan on rack. (Can be made 3 days ahead. Cover; store at room temperature.) Turn cake out of pan; peel off parchment. Place upright on plate. Combine marmalade and whisky in medium saucepan. Cut all peel and white pith from oranges. Working over bowl to catch juices, cut between membranes, releasing orange segments. Add 2 tablespoons orange juice from bowl to saucepan. Stir over medium-low heat until marmalade melts and sauce is heated through, about 5 minutes. Transfer sauce to serving bowl. Serve cake with warm sauce, orange segments, and whipped cream.

dundee-cake-with-hot-marmalade-sauce-109494

['1 3/4 cups all purpose flour', '1 teaspoon baking powder', '3/4 teaspoon salt', '1/8 teaspoon pumpkin pie spice', '3/4 cup (1 1/2 sticks) unsalted butter, room temperature', '3/4 cup plus 2 tablespoons sugar', '1 tablespoon whisky', '1 1/2 teaspoons grated orange peel', '3 large eggs', '3/4 cup golden raisins', '3/4 cup dark raisins', '3/4 cup dried currants', '1/3 cup chopped candied orange peel', '2 tablespoons orange marmalade', 'Whole blanched almonds', '2/3 cup orange marmalade', '3 tablespoons whisky', '4 oranges', 'Sweetened whipped cream']

Mussels with Potatoes and Spinach

['1 lb small red boiling potatoes', '3 tablespoons olive oil', '1 tablespoon minced garlic', '2 lb mussels (preferably cultivated), cleaned and beards removed', '1/2 lb baby spinach, trimmed']

Simmer potatoes in enough salted water to cover by 1 inch until just tender, about 15 minutes. Drain and rinse under cold water until cool enough to handle. Pat dry and cut in half (quarter larger potatoes). Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt to taste, turning occasionally, until golden brown, about 10 minutes. While potatoes are saut ing, cook garlic in remaining tablespoon oil in a 5- to 6-quart pot over moderately high heat, stirring, until fragrant. Stir in mussels and 1/4 cup water and cook, covered, until mussels are opened, 3 to 5 minutes. (Discard any unopened ones.) Add spinach to potatoes, tossing until just wilted. Serve potatoes and spinach with mussels.

mussels-with-potatoes-and-spinach-103318

['1 lb small red boiling potatoes', '3 tablespoons olive oil', '1 tablespoon minced garlic', '2 lb mussels (preferably cultivated), cleaned and beards removed', '1/2 lb baby spinach', 'trimmed']

Pistachio Blancmanges

['1 1/2 cups shelled unsalted pistachios (not dyed red; 7 oz)', '1 3/4 cups whole milk', '1/8 teaspoon almond extract', '1 3/4 teaspoons unflavored gelatin (from a 1/4-oz envelope)', '2 tablespoons cold water', '1/2 cup sugar', '1 cup chilled heavy cream', 'Accompaniment: brandied poached peaches', 'Garnish: chopped unsalted pistachios', '8 (4-oz) oval or round metal molds or ceramic ramekins; a thin fine-weave kitchen towel (not terry cloth)']

Put oven rack in middle position and preheat to 350°F. Oil molds and line bottom of each with an oval of wax paper. Spread pistachios on a baking sheet and toast until nuts are fragrant but not colored, 4 to 5 minutes. Transfer to a bowl and cool completely. Rub off and discard any skins. Blend nuts with milk in a blender or food processor 2 minutes. Rinse kitchen towel under cold water and wring out as much water as possible. Line a large sieve with towel, then set sieve over a bowl or large glass measure and pour pistachio mixture into towel. Wrap towel up and around mixture and, working over sieve, squeeze pistachio milk (about 1 cup) from towel into bowl, discarding ground pistachios. Stir in almond extract and a pinch of salt. Sprinkle gelatin over cold water in a very small bowl or a cup and let stand 1 minute. Heat pistachio milk and sugar in a small saucepan over moderately low heat, stirring, until sugar is dissolved. Add gelatin mixture and cook, stirring, until gelatin is dissolved. Transfer to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until mixture is the consistency of raw egg white. Remove bowl from ice water. Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then whisk one fourth of cream into pistachio mixture to lighten. Fold in remaining cream gently but thoroughly and spoon mixture into molds. Chill blancmanges, covered with plastic wrap, until set, at least 6 hours. Working with 1 blancmange at a time, run tip of a thin knife between each custard and metal mold. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen custard. Keeping mold tilted, invert a dessert plate over mold, then invert blancmange onto plate.

pistachio-blancmanges-108527

['1 1/2 cups shelled unsalted pistachios (not dyed red; 7 oz)', '1 3/4 cups whole milk', '1/8 teaspoon almond extract', '1 3/4 teaspoons unflavored gelatin (from a 1/4-oz envelope)', '2 tablespoons cold water', '1/2 cup sugar', '1 cup chilled heavy cream', 'Accompaniment: brandied poached peaches', 'Garnish: chopped unsalted pistachios', '8 (4-oz) oval or round metal molds or ceramic ramekins; a thin fine-weave kitchen towel (not terry cloth)']

Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks

['1 cup canned chickpeas, rinsed and drained', '1/4 cup low-fat plain yogurt', '1/2 cup chopped fresh cilantro', '1 small garlic clove, chopped', '1 1/2 tablespoons fresh lemon juice', '1 tablespoon water', '1/4 teaspoon salt', '2 (7-inch) pita loaves with pockets, split horizontally', '1/2 lb carrots, trimmed and cut into sticks']

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid. Slip skins from chickpeas with your fingers, then purée chickpeas with yogurt, cilantro, garlic, lemon juice, water, and salt in a food processor until smooth. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pitas on lightly oiled grill rack, uncovered, turning once, until golden, about 2 minutes total. Serve dip with pitas and carrots.

chickpea-cilantro-dip-with-grilled-pita-and-carrot-sticks-106735

['1 cup canned chickpeas, rinsed and drained', '1/4 cup low-fat plain yogurt', '1/2 cup chopped fresh cilantro', '1 small garlic clove, chopped', '1 1/2 tablespoons fresh lemon juice', '1 tablespoon water', '1/4 teaspoon salt', '2 (7-inch) pita loaves with pockets, split horizontally', '1/2 lb carrots', 'trimmed and cut into sticks']

Cinnamon, Brown Sugar, and Walnut Shortbread Crescents

['2 cups all purpose flour', '1 teaspoon ground cinnamon', '1/4 teaspoon (generous) salt', '1 cup (2 sticks) unsalted butter, room temperature', '2/3 cup (packed) golden brown sugar', '1/2 cup walnuts, toasted, finely chopped', '4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped']

Whisk first 3 ingredients in medium bowl to blend. Using electric mixer, beat butter and brown sugar in large bowl to blend well. Add dry ingredients; beat just until dough forms clumps. Stir in nuts. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 2 hours and up to 1 day. Soften slightly at room temperature before rolling out, if necessary. Line 3 large baking sheets with parchment paper. Roll out dough on floured surface to 1/8-inch thickness. Dip 3-inch-long crescent-shaped cookie cutter in flour to coat; cut out cookies. Arrange cookies 1 inch apart on prepared baking sheets. Gather dough scraps and reroll. Cut out additional cookies. Refrigerate cookies on sheets 20 minutes. Meanwhile, preheat oven to 300°F. Bake cookies 1 sheet at a time until pale golden and firm to touch, about 25 minutes. Transfer cookies to racks and cool. Stir chocolate in top of double boiler over barely simmering water until smooth. Remove from over water. Cool chocolate 10 minutes. Place racks with cookies over rimmed baking sheets. Dip spoon into melted chocolate; wave back and forth over cookies to decorate with zigzag pattern. Chill cookies until chocolate is firm, about 20 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

cinnamon-brown-sugar-and-walnut-shortbread-crescents-108974

['2 cups all purpose flour', '1 teaspoon ground cinnamon', '1/4 teaspoon (generous) salt', '1 cup (2 sticks) unsalted butter, room temperature', '2/3 cup (packed) golden brown sugar', '1/2 cup walnuts, toasted, finely chopped', '4 ounces bittersweet (not unsweetened) or semisweet chocolate', 'chopped']

Minestrone

['1/2 pound (about 1 1/4 cups) dried white beans such as Great Northern, picked over and rinsed', '1/2 teaspoon salt', '1/4 pound pancetta (Italian cured pork belly, available at Italian markets and specialty foods shops) or sliced lean bacon, chopped', '1/3 cup olive oil', '1 onion, chopped', '1 large carrot, cut into 1/2-inch dice', '1 rib of celery, cut into 1/2-inch dice', '3 garlic cloves, chopped fine', '2 zucchini, scrubbed and cut into 1/2-inch dice', '1/4 pound green beans, trimmed and cut into 1/2-inch pieces', '1/2 pound boiling potatoes', '4 cups shredded green cabbage (preferably Savoy)', '1/2 pound kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)', 'a 28-ounce can tomatoes, chopped coarse and drained well', '4 1/2 cups chicken broth (preferably low-salt)', 'freshly grated Parmesan, garlic bruschetta , and dry-cured sausages as accompaniments']

In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered. In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour. Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.

minestrone-11569

['1/2 pound (about 1 1/4 cups) dried white beans such as Great Northern, picked over and rinsed', '1/2 teaspoon salt', '1/4 pound pancetta (Italian cured pork belly, available at Italian markets and specialty foods shops) or sliced lean bacon, chopped', '1/3 cup olive oil', '1 onion, chopped', '1 large carrot, cut into 1/2-inch dice', '1 rib of celery, cut into 1/2-inch dice', '3 garlic cloves, chopped fine', '2 zucchini, scrubbed and cut into 1/2-inch dice', '1/4 pound green beans, trimmed and cut into 1/2-inch pieces', '1/2 pound boiling potatoes', '4 cups shredded green cabbage (preferably Savoy)', '1/2 pound kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)', 'a 28-ounce can tomatoes, chopped coarse and drained well', '4 1/2 cups chicken broth (preferably low-salt)', 'freshly grated Parmesan', 'garlic bruschetta', 'and dry-cured sausages as accompaniments']

Buttermilk Pancakes

['1 cup all-purpose flour', '1 teaspoon baking soda', '1/2 teaspoon salt', '1 large egg, lightly beaten', '1 cup well-shaken buttermilk', 'Vegetable oil for brushing griddle']

Preheat oven to 200°F. Whisk together flour, baking soda, salt, egg, and buttermilk until smooth. Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.

buttermilk-pancakes-109480

['1 cup all-purpose flour', '1 teaspoon baking soda', '1/2 teaspoon salt', '1 large egg, lightly beaten', '1 cup well-shaken buttermilk', 'Vegetable oil for brushing griddle']

Wild Rice with Wild Mushrooms

['1 1/2 cups canned chicken broth', '3/4 ounce dried porcini mushrooms, rinsed under cold water', '1 1/4 cups wild rice, rinsed under cold water', '1 teaspoon salt', '1 1/2 bay leaves', '3 tablespoons butter', '3/4 cup finely chopped onion', '1/2 cup finely chopped carrot', '2 garlic cloves, minced', '3/4 teaspoon dried marjoram', '1/2 teaspoon dried thyme', '9 medium crimini or button mushrooms, sliced']

Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini. Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.) Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.

wild-rice-with-wild-mushrooms-894

['1 1/2 cups canned chicken broth', '3/4 ounce dried porcini mushrooms, rinsed under cold water', '1 1/4 cups wild rice, rinsed under cold water', '1 teaspoon salt', '1 1/2 bay leaves', '3 tablespoons butter', '3/4 cup finely chopped onion', '1/2 cup finely chopped carrot', '2 garlic cloves, minced', '3/4 teaspoon dried marjoram', '1/2 teaspoon dried thyme', '9 medium crimini or button mushrooms', 'sliced']

Hazelnut Cookies

['1/2 cup hazelnuts (2 oz)', '1/4 cup plus 3 tablespoons sugar', '3/4 cup plus 2 tablespoons all-purpose flour', '1 stick (1/2 cup) cold unsalted butter, cut into small pieces']

Put oven rack in middle position and preheat oven to 350°F. Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature. Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour. Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets. Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.

hazelnut-cookies-109469

['1/2 cup hazelnuts (2 oz)', '1/4 cup plus 3 tablespoons sugar', '3/4 cup plus 2 tablespoons all-purpose flour', '1 stick (1/2 cup) cold unsalted butter', 'cut into small pieces']

Pistachio Ice Cream

['1 cup unsalted shelled pistachios', '3/4 cup sugar', '2 cups milk (do not use low-fat or nonfat)', '1/2 teaspoon almond extract', '4 large egg yolks', '1 cup whipping cream', '3/4 cup unsalted shelled pistachios, toasted, coarsely chopped']

Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours. Stir 1 cup whipping cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.)

pistachio-ice-cream-5902

['1 cup unsalted shelled pistachios', '3/4 cup sugar', '2 cups milk (do not use low-fat or nonfat)', '1/2 teaspoon almond extract', '4 large egg yolks', '1 cup whipping cream', '3/4 cup unsalted shelled pistachios', 'toasted', 'coarsely chopped']

Best Cocoa Brownies

['10 tablespoons (1 1/4 sticks) unsalted butter', '1 1/4 cups sugar', '3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)', '1/4 teaspoon salt', '1/2 teaspoon pure vanilla extract', '2 cold large eggs', '1/2 cup all-purpose flour', '2/3 cup walnut or pecan pieces (optional)', 'An 8-inch square baking pan']

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

best-cocoa-brownies-108346

['10 tablespoons (1 1/4 sticks) unsalted butter', '1 1/4 cups sugar', '3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)', '1/4 teaspoon salt', '1/2 teaspoon pure vanilla extract', '2 cold large eggs', '1/2 cup all-purpose flour', '2/3 cup walnut or pecan pieces (optional)', 'An 8-inch square baking pan']

Upside-Down Pear Gingerbread Cake

['2 1/2 firm pears (preferably Bosc)', '1/2 stick (1/4 cup) unsalted butter', '3/4 cup packed light brown sugar', '2 1/2 cups all-purpose flour', '1 1/2 teaspoons baking soda', '1 teaspoon ground cinnamon', '1 teaspoon ground ginger', '1/2 teaspoon ground cloves', '1/4 teaspoon salt', '1 cup molasses (preferably mild)', '1 cup boiling water', '1 stick (1/2 cup) unsalted butter, softened', '1/2 cup packed light brown sugar', '1 large egg, lightly beaten', 'Accompaniment: vanilla ice cream', 'a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof)']

Peel and core pears and cut each into 8 wedges. Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat. Preheat oven to 350°F. Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth. Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes. Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature.

upside-down-pear-gingerbread-cake-106181

['2 1/2 firm pears (preferably Bosc)', '1/2 stick (1/4 cup) unsalted butter', '3/4 cup packed light brown sugar', '2 1/2 cups all-purpose flour', '1 1/2 teaspoons baking soda', '1 teaspoon ground cinnamon', '1 teaspoon ground ginger', '1/2 teaspoon ground cloves', '1/4 teaspoon salt', '1 cup molasses (preferably mild)', '1 cup boiling water', '1 stick (1/2 cup) unsalted butter, softened', '1/2 cup packed light brown sugar', '1 large egg, lightly beaten', 'Accompaniment: vanilla ice cream', 'a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof)']

Honey Lavender Ice Cream

['2 cups heavy cream', '1 cup half-and-half', '2/3 cup mild honey', '2 tablespoons dried edible lavender flowers*', '2 large eggs', '1/8 teaspoon salt', 'a candy or instant-read thermometer; an ice cream maker']

Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes. Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot. Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil). Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

honey-lavender-ice-cream-108526

['2 cups heavy cream', '1 cup half-and-half', '2/3 cup mild honey', '2 tablespoons dried edible lavender flowers*', '2 large eggs', '1/8 teaspoon salt', 'a candy or instant-read thermometer; an ice cream maker']

Mascarpone Cheesecake

['70 vanilla wafers (8 1/2 oz), finely ground in a food processor (2 1/3 cups)', '1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled', '20 oz cream cheese (2 1/2 eight-ounce packages), softened', '8 oz mascarpone cheese at room temperature (about 1 cup)', '3/4 cup sugar', '3 large eggs', '1 teaspoon vanilla', '1 teaspoon fresh lemon juice', '1/4 teaspoon salt', '1 cup sour cream', '1/4 cup sugar', '1 teaspoon vanilla', '1 teaspoon fresh lemon juice', '1/8 teaspoon salt']

Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan. Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan (about 1 inch thick). Put pan in a shallow baking pan and bake until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on. Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on. Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge. Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.

mascarpone-cheesecake-108903

['70 vanilla wafers (8 1/2 oz), finely ground in a food processor (2 1/3 cups)', '1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled', '20 oz cream cheese (2 1/2 eight-ounce packages), softened', '8 oz mascarpone cheese at room temperature (about 1 cup)', '3/4 cup sugar', '3 large eggs', '1 teaspoon vanilla', '1 teaspoon fresh lemon juice', '1/4 teaspoon salt', '1 cup sour cream', '1/4 cup sugar', '1 teaspoon vanilla', '1 teaspoon fresh lemon juice', '1/8 teaspoon salt']

Everyday Cocoa Cake

['2 cups all-purpose flour', '3/4 cup unsweetened cocoa powder', '1 1/4 teaspoons baking soda', '3/4 teaspoon salt', '1 1/2 sticks (3/4 cup) unsalted butter, softened', '1 3/4 cups packed light brown sugar', '2 large eggs', '1 teaspoon vanilla', '1 1/3 cups water', 'Confectioners sugar for dusting']

Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and dust with flour, knocking out excess. Whisk together flour, cocoa, baking soda, and salt. Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add flour mixture and water alternately in batches, beginning and ending with flour and mixing just until combined. Pour batter into cake pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 55 minutes to 1 hour. Cool in pan 1 hour. Invert onto a rack, then turn right side up and dust with confectioners sugar.

everyday-cocoa-cake-107768

['2 cups all-purpose flour', '3/4 cup unsweetened cocoa powder', '1 1/4 teaspoons baking soda', '3/4 teaspoon salt', '1 1/2 sticks (3/4 cup) unsalted butter, softened', '1 3/4 cups packed light brown sugar', '2 large eggs', '1 teaspoon vanilla', '1 1/3 cups water', 'Confectioners sugar for dusting']

Coconut Rice Pudding

['1 1/2 cups cold unsalted cooked rice', '3 cups whole milk', '1/2 cup well-stirred canned unsweetened coconut milk', '1/3 cup sugar', '1/4 teaspoon salt', '1/2 teaspoon vanilla', 'Garnish: sweetened flaked coconut, toasted']

Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Serve warm.

coconut-rice-pudding-109236

['1 1/2 cups cold unsalted cooked rice', '3 cups whole milk', '1/2 cup well-stirred canned unsweetened coconut milk', '1/3 cup sugar', '1/4 teaspoon salt', '1/2 teaspoon vanilla', 'Garnish: sweetened flaked coconut', 'toasted']

Skewered Rosemary Shrimp with Mint Pesto

['1/2 cup pine nuts, toasted', '3 garlic cloves, peeled', '2 tablespoons (packed) feta cheese', '2 tablespoons (packed) Parmesan cheese', '1 tablespoon coarsely chopped jalapeño chile', '1/2 teaspoon salt', '1/2 teaspoon ground black pepper', '2 cups (packed) fresh mint leaves', '2 tablespoons fresh lemon juice', '1/3 cup extra-virgin olive oil', '24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact', '2 tablespoons olive oil', '2 garlic cloves, minced', '1 tablespoon chopped fresh parsley', '3 tablespoons fresh lemon juice', '24 4-inch-long woody rosemary sprigs']

Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.) Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

skewered-rosemary-shrimp-with-mint-pesto-109244

['1/2 cup pine nuts, toasted', '3 garlic cloves, peeled', '2 tablespoons (packed) feta cheese', '2 tablespoons (packed) Parmesan cheese', '1 tablespoon coarsely chopped jalapeño chile', '1/2 teaspoon salt', '1/2 teaspoon ground black pepper', '2 cups (packed) fresh mint leaves', '2 tablespoons fresh lemon juice', '1/3 cup extra-virgin olive oil', '24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact', '2 tablespoons olive oil', '2 garlic cloves, minced', '1 tablespoon chopped fresh parsley', '3 tablespoons fresh lemon juice', '24 4-inch-long woody rosemary sprigs']

To Quick-Soak Dried Beans

['N/A N/A']

In a large saucepan cover dried beans with triple their volume of cold water. Bring water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and soak beans 1 hour.

to-quick-soak-dried-beans-15153

['N/A N/A']

Goat Cheese and Herb Souffles

['7 tablespoons grated Parmesan cheese', '3/4 cup whole milk', '3 large egg yolks', '2 tablespoons (1/4 stick) butter', '1/2 cup chopped red onion', '1 teaspoon chopped fresh thyme', '1/2 teaspoon chopped fresh rosemary', '2 tablespoons all purpose flour', '1 cup crumbled soft fresh goat cheese (such as Montrachet)', '3/4 teaspoon salt', '1/4 teaspoon ground black pepper', '1 Large pinch of cayenne pepper', '4 large egg whites']

Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes. Place 1 tablespoon Parmesan in each dish; rotate dishes to coat with cheese, leaving excess in dishes. Place dishes on baking sheet. Whisk milk and yolks in bowl to blend. Melt butter in saucepan over medium-high heat. Add onion, thyme, and rosemary; sauté 3 minutes. Add flour; whisk 1 minute. Whisk in milk mixture. Whisk soufflé base until thick and bubbling, about 2 minutes. Remove pan from heat. Add 1/2 cup goat cheese, salt, black pepper, and cayenne pepper; whisk until cheese melts. Beat whites in bowl until stiff but not dry. Fold 1/4 of whites into base in pan. Sprinkle remaining 1/2 cup goat cheese and 1 tablespoon Parmesan over. Fold in remaining whites in 2 additions. Divide mixture among dishes. Bake soufflés until puffed and beginning to brown on top, about 20 minutes. Serve immediately.

goat-cheese-and-herb-souffles-105061

['7 tablespoons grated Parmesan cheese', '3/4 cup whole milk', '3 large egg yolks', '2 tablespoons (1/4 stick) butter', '1/2 cup chopped red onion', '1 teaspoon chopped fresh thyme', '1/2 teaspoon chopped fresh rosemary', '2 tablespoons all purpose flour', '1 cup crumbled soft fresh goat cheese (such as Montrachet)', '3/4 teaspoon salt', '1/4 teaspoon ground black pepper', '1 Large pinch of cayenne pepper', '4 large egg whites']

Classic Terrine of Foie Gras

['1 (1 1/2-lb) whole raw Grade A duck or goose foie gras at room temperature, cleaned and deveined', '4 teaspoons kosher salt', '1/2 teaspoon freshly ground white pepper', '1/4 cup Sauternes or 3 tablespoons Armagnac', 'Accompaniment: toasted slices of pain de mie (dense white sandwich loaf) or baguette', '1 piece of cardboard trimmed to fit just inside top of terrine, wrapped well in plastic wrap', '1 3-lb weight (1 or 2 large soup cans)', '1 (3- to 4-cup) ceramic terrine, 2C/ 3 inches deep (preferably oval and with a lid); a piece of cardboard trimmed to fit just inside top of terrine, wrapped well in plastic wrap; and a 3-lb weight (1 or 2 large soup cans)']

Preheat oven to 200°F and line a small roasting pan with a folded kitchen towel or 6 layers of paper towels (this provides insulation so bottom of foie gras won't cook too quickly). Sprinkle each lobe and any loose pieces of foie gras on both sides with kosher salt and white pepper. Sprinkle one third of Sauternes in terrine and firmly press large lobe of foie gras, smooth side down, into bottom. (Wedge any loose pieces of foie gras into terrine to make lobe fit snugly.) Sprinkle with another third of Sauternes. Put smaller lobe of foie gras, smooth side up, into terrine and firmly press down to create a flat surface and snug fit. Sprinkle with remaining Sauternes. Cover surface of foie gras with plastic wrap, then cover terrine with lid or foil. Put terrine (with plastic wrap and lid) in roasting pan and fill roasting pan with enough hot water to reach halfway up side of terrine. Bake in middle of oven until an instant-read thermometer inserted diagonally into center of foie gras registers 120°F, 1 to 1 1/2 hours, or 160°F (for USDA standards), about 3 1/2 hours. Remove terrine from pan. Discard water and remove towel. Return terrine to roasting pan and remove lid. Put wrapped cardboard directly on surface of foie gras and set weight on cardboard (this will force fat to surface; don't worry if fat overflows). Let stand at room temperature 20 minutes. Remove weight and cardboard and spoon any fat that has dripped over side of terrine back onto top (fat will seal terrine). Chill, covered, until solid, at least 1 day. Unmold foie gras by running a hot knife around edge. Invert onto a plate and reinvert, fat side up, onto serving dish. Cut into slices with a heated sharp knife.

classic-terrine-of-foie-gras-104376

['1 (1 1/2-lb) whole raw Grade A duck or goose foie gras at room temperature, cleaned and deveined', '4 teaspoons kosher salt', '1/2 teaspoon freshly ground white pepper', '1/4 cup Sauternes or 3 tablespoons Armagnac', 'Accompaniment: toasted slices of pain de mie (dense white sandwich loaf) or baguette', '1 piece of cardboard trimmed to fit just inside top of terrine, wrapped well in plastic wrap', '1 3-lb weight (1 or 2 large soup cans)', '1 (3- to 4-cup) ceramic terrine', '2C/ 3 inches deep (preferably oval and with a lid); a piece of cardboard trimmed to fit just inside top of terrine', 'wrapped well in plastic wrap; and a 3-lb weight (1 or 2 large soup cans)']

Chocolate-Espresso Lava Cakes with Espresso Whipped Cream

['1 cup all purpose flour', '3/4 cup unsweetened cocoa powder', '6 teaspoons instant espresso powder or instant coffee powder', '1 1/2 teaspoons baking powder', '1 cup (2 sticks) salted butter, melted', '1 cup sugar', '1 cup (packed) golden brown sugar', '4 large eggs', '1 1/2 teaspoons vanilla extract', '1/4 teaspoon almond extract', '12 tablespoons semisweet chocolate chips (about 4 1/2 ounces)', '1 cup chilled whipping cream', '3 tablespoons powdered sugar']

Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day. Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour. Position rack in center of oven and preheat to 350°F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.

chocolate-espresso-lava-cakes-with-espresso-whipped-cream-106232

['1 cup all purpose flour', '3/4 cup unsweetened cocoa powder', '6 teaspoons instant espresso powder or instant coffee powder', '1 1/2 teaspoons baking powder', '1 cup (2 sticks) salted butter, melted', '1 cup sugar', '1 cup (packed) golden brown sugar', '4 large eggs', '1 1/2 teaspoons vanilla extract', '1/4 teaspoon almond extract', '12 tablespoons semisweet chocolate chips (about 4 1/2 ounces)', '1 cup chilled whipping cream', '3 tablespoons powdered sugar']

Lavender Crème-Caramel Tart

['1 1/2 cups sugar', '1 1/2 cups heavy cream', '1 1/2 cups whole milk', '3 tablespoons dried nontoxic and organic lavender flowers', '1/8 teaspoon salt', '3 large eggs', '3 large egg yolks', '1 cup all-purpose flour', '2 1/2 tablespoons sugar', '1/8 teaspoon salt', '5 tablespoons unsalted butter, slightly softened', '1 1/2 to 2 tablespoons ice water', 'Garnish: fresh nontoxic and organic violets', 'a 10-inch glass pie plate (1 to 1 1/2 inches deep), 9 1/2-inch plate or cardboard round, and 10- to 14-inch flat serving plate with a slight lip']

Preheat oven to 350°F. Cook 1 cup sugar in a dry large nonstick skillet over moderate heat, swirling and shaking pan (to help sugar melt evenly), until sugar is melted and caramel is deep golden. Immediately pour caramel into pie plate, tilting to coat bottom and sides evenly. Bring cream, milk, lavender, salt, and remaining 1/2 cup sugar to a simmer and remove from heat. Let stand 15 minutes, then reheat. Pour through a fine sieve into a bowl, discarding lavender. Whisk whole eggs and yolks together in a bowl and slowly whisk in hot cream mixture. Pour custard over caramel. Bake custard in a water bath in middle of oven until set but still trembling slightly (custard will continue to set as it cools), 40 to 45 minutes. Remove pie plate from water and cool cr me caramel on a rack. Chill, loosely covered with plastic wrap, at least 2 hours. Blend together flour, sugar, salt, and butter with your fingertips or a pastry blender until mixture resembles coarse meal. Drizzle 1 1/2 tablespoons ice water over mixture and toss with a fork until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add remaining ‚ tablespoon water. (If you overwork mixture or add too much water, pastry will be tough.) Turn mixture out onto a work surface and divide into 4 portions. Smear each portion once in a forward motion to help distribute fat. Gather dough together and form it into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour. Preheat oven to 350°F. Roll out dough on a lightly floured surface into a 10 1/2-inch round and slide onto a baking sheet. Trim dough to a 9‚-inch round (use 9 1/2-inch plate turned upside down as a guide). Prick round all over with a fork and chill 30 minutes. Bake round in middle of oven until golden, 20 to 25 minutes, and cool completely on baking sheet on a rack. Run a thin knife around edge of crème caramel and rotate pie plate back and forth to make sure crème caramel is loosened. Slide crust on top of crème caramel, centering it carefully, and invert serving plate on top of crust. Invert tart onto serving plate (caramel will run to edge of plate).

lavender-creme-caramel-tart-103337

['1 1/2 cups sugar', '1 1/2 cups heavy cream', '1 1/2 cups whole milk', '3 tablespoons dried nontoxic and organic lavender flowers', '1/8 teaspoon salt', '3 large eggs', '3 large egg yolks', '1 cup all-purpose flour', '2 1/2 tablespoons sugar', '1/8 teaspoon salt', '5 tablespoons unsalted butter, slightly softened', '1 1/2 to 2 tablespoons ice water', 'Garnish: fresh nontoxic and organic violets', 'a 10-inch glass pie plate (1 to 1 1/2 inches deep)', '9 1/2-inch plate or cardboard round', 'and 10- to 14-inch flat serving plate with a slight lip']

Rustic Pear Tart with Late-Harvest Riesling

['1 1/2 cups all purpose flour', '3 tablespoons sugar', '1/2 teaspoon salt', '10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces', '1 large egg yolk', '1 tablespoon late-harvest Riesling or other sweet white dessert wine', '3 large ripe Anjou pears, peeled, cored, thinly sliced', '1 tablespoon plus 1/2 cup sugar', '1 tablespoon all purpose flour', '1 cup plus 2 tablespoons late-harvest Riesling or other sweet white dessert wine', '1/2 cup water', 'Vanilla ice cream']

Blend flour, sugar, and salt in processor until combined. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add egg yolk and wine; using on/off turns, mix just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 40 minutes and up to 2 days. Position rack in center of oven and preheat to 375°F. Roll out dough between 2 sheets of parchment paper to 12-inch round. Remove top sheet of parchment and transfer dough, with bottom parchment, to rimmed baking sheet. Place pear slices, 1 tablespoon sugar, and flour in large bowl; toss to combine. Spoon pear mixture into center of dough, leaving 1 1/2-inch border. Using parchment as aid, fold up outer edge of dough over edge of filling. Bake until pears are tender, about 20 minutes. Meanwhile, boil 1 cup wine, 1/2 cup water, and remaining 1/2 cup sugar in medium saucepan until syrup is reduced to 1/2 cup, about 10 minutes. Reduce oven temperature to 325°F. Drizzle half of syrup over filling. Continue baking tart until juices are bubbling thickly, about 20 minutes. Cool. Whisk 2 tablespoons wine into remaining syrup. Cut tart into wedges. Drizzle with syrup. Serve with ice cream.

rustic-pear-tart-with-late-harvest-riesling-107175

['1 1/2 cups all purpose flour', '3 tablespoons sugar', '1/2 teaspoon salt', '10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces', '1 large egg yolk', '1 tablespoon late-harvest Riesling or other sweet white dessert wine', '3 large ripe Anjou pears, peeled, cored, thinly sliced', '1 tablespoon plus 1/2 cup sugar', '1 tablespoon all purpose flour', '1 cup plus 2 tablespoons late-harvest Riesling or other sweet white dessert wine', '1/2 cup water', 'Vanilla ice cream']

Anise-Scented Fig and Date Swirls

['1 cup packed soft dried figs (8 oz), stemmed and coarsely chopped', '1 cup packed pitted dates (7 oz), trimmed and coarsely chopped', '1/3 cup water', '1/2 cup plus 2 tablespoons granulated sugar', '1 3/4 cups all-purpose flour', '2 teaspoons anise seeds, ground in an electric coffee/spice grinder', '1/4 teaspoon baking powder', '1/4 teaspoon baking soda', '1/4 teaspoon salt', '1 stick (1/2 cup) unsalted butter, softened', '4 oz cream cheese at room temperature', '1 teaspoon vanilla', '1 large egg yolk', '1/4 cup granulated raw sugar such as turbinado or Demerara']

Purée figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth. Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined. Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour. Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick. Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours. Preheat oven to 350°F. Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool.

anise-scented-fig-and-date-swirls-105930

['1 cup packed soft dried figs (8 oz), stemmed and coarsely chopped', '1 cup packed pitted dates (7 oz), trimmed and coarsely chopped', '1/3 cup water', '1/2 cup plus 2 tablespoons granulated sugar', '1 3/4 cups all-purpose flour', '2 teaspoons anise seeds, ground in an electric coffee/spice grinder', '1/4 teaspoon baking powder', '1/4 teaspoon baking soda', '1/4 teaspoon salt', '1 stick (1/2 cup) unsalted butter, softened', '4 oz cream cheese at room temperature', '1 teaspoon vanilla', '1 large egg yolk', '1/4 cup granulated raw sugar such as turbinado or Demerara']

Grape and Elderflower Gelée

['2 cups white grape juice', '3/4 cup sugar', '3 (1/4-oz) envelopes unflavored gelatin', '2 cups Elderflower Pressé*', '1 drop red food coloring (optional)', '*Available from Bottle Green Drinks Company in 25.3-fl. oz. bottles (905-273-6137).']

Combine 1 cup grape juice and sugar in a small saucepan and sprinkle with gelatin. Let gelatin stand 1 minute to soften. Cook over moderate heat, gently stirring occasionally, just until sugar and gelatin are dissolved. Remove from heat and stir in Elderflower Pressé, food coloring, and remaining cup grape juice. Pour into a 5-cup mold and chill, covered, until firm, at least 8 hours. Dip mold in hot water a few seconds, then invert a plate over gelée and flip gelée onto plate.

grape-and-elderflower-gelee-105136

['2 cups white grape juice', '3/4 cup sugar', '3 (1/4-oz) envelopes unflavored gelatin', '2 cups Elderflower Pressé*', '1 drop red food coloring (optional)', '*Available from Bottle Green Drinks Company in 25.3-fl. oz. bottles (905-273-6137).']

Dill-Cured Pork Crostini with Sweet Mustard Sauce

['1/4 cup coarse kosher salt', '3 tablespoons plus 1/2 cup sugar', '1 teaspoon coarsely ground black pepper', '2 18-ounce pork tenderloins', '2 large garlic cloves, minced', '3/4 cup plus 2 tablespoons chopped fresh dill', '1/4 cup distilled white vinegar', '1/2 cup Dijon mustard', '1 sourdough baguette, cut into 1/4-inch-thick rounds (at least 50)']

Mix salt, 3 tablespoons sugar, and pepper in small bowl to blend. Place each pork tenderloin atop sheet of plastic wrap. Rub garlic all over pork tenderloins. Pat all of salt mixture over pork, coating generously. Sprinkle with 3/4 cup dill, patting to adhere. Wrap pork with plastic. Place in baking dish. Chill 6 hours. Preheat oven to 400°F. Scrape off some of dill coating from tenderloins. Pat pork dry with paper towels. Place pork on heavy large baking sheet. Roast until meat thermometer registers 150°F when inserted into center of pork, turning after 15 minutes, about 25 minutes total. Cool pork completely. Cover and chill until cold, at least 6 hours. Stir remaining 1/2 cup sugar and vinegar in small bowl until sugar dissolves. Whisk in mustard. Stir in remaining 2 tablespoons dill. Season sauce to taste with salt and pepper. Cover and refrigerate until cold. (Pork and sauce can be made 1 day ahead. Keep refrigerated.) Cut pork crosswise into very thin slices. Arrange pork atop baguette slices. Spoon some dill sauce atop each. Arrange on platter and serve.

dill-cured-pork-crostini-with-sweet-mustard-sauce-108220

['1/4 cup coarse kosher salt', '3 tablespoons plus 1/2 cup sugar', '1 teaspoon coarsely ground black pepper', '2 18-ounce pork tenderloins', '2 large garlic cloves, minced', '3/4 cup plus 2 tablespoons chopped fresh dill', '1/4 cup distilled white vinegar', '1/2 cup Dijon mustard', '1 sourdough baguette', 'cut into 1/4-inch-thick rounds (at least 50)']

Berry Compote with Crispy Won Ton Strips and Vanilla Ice Cream

['1 cup raspberries', '1 cup blackberries, halved lengthwise if large', '1 cup quartered strawberries', '1/2 cup dry white wine', '1 tablespoon crème de cassis or Chambord liqueur', '1/4 cup sugar', '1 to 2 cups vegetable oil for frying', '8 won ton wrappers, thawed if frozen, cut into 1/4-inch-wide strips', '1 pint vanilla ice cream', 'Garnish: confectioners sugar for dusting']

Combine berries in a large bowl. Heat wine, crème de cassis, and sugar in a small heavy saucepan, stirring, until sugar is dissolved, then pour over berries. Toss gently and let stand 10 minutes. Heat 1/2 inch oil in a heavy skillet over moderate heat until a won ton strip sizzles when added. Fry strips in 2 or 3 batches, stirring gently with a slotted spoon, until golden, about 30 seconds. Drain on paper towels. Top compote with ice cream, then won ton strips.

berry-compote-with-crispy-won-ton-strips-and-vanilla-ice-cream-103735

['1 cup raspberries', '1 cup blackberries, halved lengthwise if large', '1 cup quartered strawberries', '1/2 cup dry white wine', '1 tablespoon crème de cassis or Chambord liqueur', '1/4 cup sugar', '1 to 2 cups vegetable oil for frying', '8 won ton wrappers, thawed if frozen, cut into 1/4-inch-wide strips', '1 pint vanilla ice cream', 'Garnish: confectioners sugar for dusting']

Chocolate-Cherry Tart

['1/2 cup water', '1/2 cup sugar', '1 cup (packed) dried Bing (sweet) cherries', '1/3 cup kirsch (clear cherry brandy)', '1 cup (2 sticks) unsalted butter, room temperature', '1/2 cup sugar', '1 large egg', '1 teaspoon vanilla extract', '2 cups all purpose flour', '5 tablespoons unsweetened cocoa powder', '1/2 teaspoon salt', '3 large eggs', '1/3 cup dark corn syrup', '1/4 cup (1/2 stick) unsalted butter, melted', '1 teaspoon vanilla extract', '1/2 teaspoon (scant) salt', '1/2 cup sugar', '6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', 'Powdered sugar', 'Unsweetened cocoa powder']

Stir 1/2 cup water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup comes to boil. Add cherries. Remove mixture from heat; cool 30 minutes. Mix in kirsch. Cover and refrigerate 1 day. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Beat in egg and vanilla. Sift flour, cocoa, and salt over; beat to blend. Using moistened fingertips, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Cover and chill at least 1 hour and up to 1 day. Preheat oven to 350°F. Drain cherries, reserving cherry syrup. Sprinkle cherries in crust. Combine eggs, corn syrup, butter, vanilla, and salt in large bowl. Add sugar and 1/4 cup cherry syrup; beat to blend. Mix in chocolate. Pour filling into crust. Bake tart until set in center, about 1 hour. Cool on rack 30 minutes. (Can be made 1 day ahead. Cover; store at room temperature.) Release tart from pan. Dust with powdered sugar and cocoa. Serve warm or at room temperature.

chocolate-cherry-tart-107113

['1/2 cup water', '1/2 cup sugar', '1 cup (packed) dried Bing (sweet) cherries', '1/3 cup kirsch (clear cherry brandy)', '1 cup (2 sticks) unsalted butter, room temperature', '1/2 cup sugar', '1 large egg', '1 teaspoon vanilla extract', '2 cups all purpose flour', '5 tablespoons unsweetened cocoa powder', '1/2 teaspoon salt', '3 large eggs', '1/3 cup dark corn syrup', '1/4 cup (1/2 stick) unsalted butter, melted', '1 teaspoon vanilla extract', '1/2 teaspoon (scant) salt', '1/2 cup sugar', '6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', 'Powdered sugar', 'Unsweetened cocoa powder']

Frozen Mocha Rum Parfaits

['6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped', '2/3 cup strong brewed coffee', '3 tablespoons plus 2 teaspoons dark rum', '3 large eggs', '3/4 cup granulated sugar', '2 cups chilled heavy cream', '1 1/2 tablespoons confectioners sugar', 'an instant-read thermometer']

Melt chocolate in coffee in a metal bowl set over a large saucepan of barely simmering water, stirring until smooth, then stir in 3 tablespoons rum. Remove bowl from heat. Beat together eggs, granulated sugar, and a pinch of salt with a handheld electric mixer in a large metal bowl until combined well. Set bowl over saucepan of simmering water and beat mixture until tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes. Remove bowl from heat, then beat in chocolate mixture. Chill until cool, about 10 minutes. Beat 1 cup cream in a bowl with cleaned beaters until it just holds stiff peaks, then fold into chocolate mixture. Divide among 8 (8-ounce) stemmed glasses and freeze, covered with plastic wrap, until set, at least 3 hours. Before serving, let parfaits stand at room temperature 15 minutes to soften slightly. While parfaits are standing, beat remaining cup cream with confectioners sugar until it just holds stiff peaks, then beat in remaining 2 teaspoons rum and spoon onto parfaits.

frozen-mocha-rum-parfaits-108129

['6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped', '2/3 cup strong brewed coffee', '3 tablespoons plus 2 teaspoons dark rum', '3 large eggs', '3/4 cup granulated sugar', '2 cups chilled heavy cream', '1 1/2 tablespoons confectioners sugar', 'an instant-read thermometer']

Peking-Style Chicken Wraps

['8 (6- to 7-inch) flour tortillas', '1/4 cup hoisin sauce', '2 tablespoons soy sauce', '2 tablespoons mild honey', '1 tablespoon minced peeled fresh ginger', '1 teaspoon rice vinegar', '2 garlic cloves, minced', '1/8 teaspoon cayenne', '1 1/2 lb skinless boneless chicken thighs (about 6)', '1 large plum, quartered, pitted, and cut into 1/4-inch pieces (1 cup)', '3 scallions, trimmed and cut lengthwise into 2-inch-long slivers']

Preheat broiler and lightly oil rack of a broiler pan. Stack tortillas and wrap in foil. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1 1/2-quart saucepan. Toss chicken with 3 tablespoons sauce in a large bowl to coat, then broil 2 to 3 inches from heat, without turning, rotating pan halfway through broiling, until cooked through and deep golden, about 10 minutes. Transfer to a cutting board and let stand, uncovered, 5 minutes. While chicken is broiling, put tortillas on bottom rack of oven to warm. Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes. Cut chicken crosswise into 1/4-inch-thick slices. To eat, wrap up chicken, plum sauce, and scallions in tortillas.

peking-style-chicken-wraps-109643

['8 (6- to 7-inch) flour tortillas', '1/4 cup hoisin sauce', '2 tablespoons soy sauce', '2 tablespoons mild honey', '1 tablespoon minced peeled fresh ginger', '1 teaspoon rice vinegar', '2 garlic cloves, minced', '1/8 teaspoon cayenne', '1 1/2 lb skinless boneless chicken thighs (about 6)', '1 large plum, quartered, pitted, and cut into 1/4-inch pieces (1 cup)', '3 scallions', 'trimmed and cut lengthwise into 2-inch-long slivers']

Paprika Chicken

['8 chicken thighs with skin and bones (2 1/4 lb)', '1 tablespoon olive oil', '2 cups finely chopped onion', '1/4 teaspoon salt', '2 tablespoons paprika', '1 (14-oz) can whole tomatoes, drained', '1/2 cup chicken broth or water', '1 1/2 teaspoons all-purpose flour stirred together with 1 tablespoon water', '2 tablespoons sour cream, plus additional for serving', '2 tablespoons chopped fresh parsley (optional)', 'Accompaniment: egg noodles or rice (optional)']

Pat chicken dry. Remove skin and reserve. Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook skin until it renders about 1/4 cup fat. Discard skin with a slotted spoon. Cook onion with salt in fat in pot over moderately high heat, covered, stirring occasionally and reducing heat if necessary, until onion is very tender but not browned, about 5 minutes. Add paprika and cook, stirring, 1 minute. Stir in tomatoes and broth, stirring vigorously to break up tomatoes. Add chicken and simmer, covered, stirring occasionally, 10 minutes. Simmer, uncovered, until chicken is just cooked through, 5 to 10 minutes longer. Stir flour mixture and stir into sauce. Simmer, stirring, until sauce is slightly thickened, about 2 minutes. Remove from heat, then season with salt and stir in 2 tablespoons sour cream. Serve, sprinkled with parsley, over noodles or rice, with additional sour cream on the side.

paprika-chicken-104389

['8 chicken thighs with skin and bones (2 1/4 lb)', '1 tablespoon olive oil', '2 cups finely chopped onion', '1/4 teaspoon salt', '2 tablespoons paprika', '1 (14-oz) can whole tomatoes, drained', '1/2 cup chicken broth or water', '1 1/2 teaspoons all-purpose flour stirred together with 1 tablespoon water', '2 tablespoons sour cream, plus additional for serving', '2 tablespoons chopped fresh parsley (optional)', 'Accompaniment: egg noodles or rice (optional)']

Spinach and Cheese Strata

['1 (10-oz) package frozen spinach, thawed', '1 1/2 cups finely chopped onion (1 large)', '3 tablespoons unsalted butter', '1 teaspoon salt', '1/2 teaspoon black pepper', '1/4 teaspoon freshly grated nutmeg', '8 cups cubed (1 inch) French or Italian bread (1/2 lb)', '6 oz coarsely grated Gruyère (2 cups)', '2 oz finely grated Parmigiano-Reggiano (1 cup)', '2 3/4 cups milk', '9 large eggs', '2 tablespoons Dijon mustard']

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard). Preheat oven to 350°F. Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

spinach-and-cheese-strata-107754

['1 (10-oz) package frozen spinach, thawed', '1 1/2 cups finely chopped onion (1 large)', '3 tablespoons unsalted butter', '1 teaspoon salt', '1/2 teaspoon black pepper', '1/4 teaspoon freshly grated nutmeg', '8 cups cubed (1 inch) French or Italian bread (1/2 lb)', '6 oz coarsely grated Gruyère (2 cups)', '2 oz finely grated Parmigiano-Reggiano (1 cup)', '2 3/4 cups milk', '9 large eggs', '2 tablespoons Dijon mustard']

Grilled Summer Lobster

['2 tablespoons butter', '2 tablespoons olive oil', '2 shallots, minced (about 3/4 cup)', '3 garlic cloves, minced', '3 plum tomatoes, chopped', '1 1/3 cups dry white wine', '1/2 cup bottled clam juice', '2 tablespoons fresh lemon juice', '1 teaspoon dried marjoram', '1 3/4 pounds skinless salmon fillets, cut into 1/2- to 3/4-inch pieces', '3 cups loosely packed fresh arugula', '2 tablespoons drained capers', '1 tablespoon chopped fresh basil', '1 tablespoon chopped fresh parsley', '12 ounces linguine']

Makes about 2/3 cup, 1/2 cup olive oil 6 large garlic cloves, chopped 1 tablespoon fresh lime juice 1 1/2 teaspoons minced canned chipotle chilies* 1 teaspoon grated lime peel 3/4 teaspoon salt 2 tablespoons chopped fresh cilantro Cook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes. Carefully mix in next 4 ingredients. Stir until salt dissolves. Remove from heat. (Can be made 2 hours ahead.) Mix in cilantro. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets. Makes about 1/2 cup. 2 tablespoons peanut oil 2 teaspoons (packed) minced peeled fresh ginger 1/4 cup Chinese rice wine or sake 1/3 cup finely chopped green onions 3 tablespoons butter, room temperature Cook oil and ginger in small saucepan over medium-low heat 2 minutes. Carefully add wine; simmer until reduced by half. Remove from heat. Add green onions and butter. Season with salt and pepper. (Can be made 2 hours ahead.) 2 1 1/2- to 2-pound live lobsters Olive oil Drop 1 lobster, head first, into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with second lobster. Transfer 1 lobster, shell side down, to work surface. Place tip of large knife into center of lobster. Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell. Repeat with second lobster. Prepare barbecue (medium-high heat). Keeping lobster halves meat side up, brush shells with olive oil. Place halves, meat side up, on barbecue. Brush meat with oil; sprinkle with salt and pepper. Place pans with sauces at edge of barbecue to rewarm. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes. Serve, passing warm sauces separately.

grilled-summer-lobster-103612

['2 tablespoons butter', '2 tablespoons olive oil', '2 shallots, minced (about 3/4 cup)', '3 garlic cloves, minced', '3 plum tomatoes, chopped', '1 1/3 cups dry white wine', '1/2 cup bottled clam juice', '2 tablespoons fresh lemon juice', '1 teaspoon dried marjoram', '1 3/4 pounds skinless salmon fillets, cut into 1/2- to 3/4-inch pieces', '3 cups loosely packed fresh arugula', '2 tablespoons drained capers', '1 tablespoon chopped fresh basil', '1 tablespoon chopped fresh parsley', '12 ounces linguine']

Grilled Blue Cheese Sandwiches with Walnuts and Watercress

['1 cup crumbled blue cheese (about 8 ounces)', '1/2 cup finely chopped toasted walnuts', '16 slices whole wheat bread, trimmed into crustless 3-inch squares', '16 small watercress sprigs', '6 tablespoons (3/4 stick) butter']

Divide cheese and walnuts equally among 8 bread squares. Top each with 2 watercress sprigs. Sprinkle with pepper and top with remaining bread squares, making 8 sandwiches total. Press together gently to adhere. (Can be made 4 hours ahead. Cover and chill.) Melt 3 tablespoons butter in large nonstick griddle or skillet over medium heat. Cook 4 sandwiches on griddle until golden brown and cheese melts, about 3 minutes per side. Transfer to cutting board. Repeat with remaining 3 tablespoons butter and 4 sandwiches. Cut sandwiches diagonally in half. Transfer to plates and serve.

grilled-blue-cheese-sandwiches-with-walnuts-and-watercress-102362

['1 cup crumbled blue cheese (about 8 ounces)', '1/2 cup finely chopped toasted walnuts', '16 slices whole wheat bread, trimmed into crustless 3-inch squares', '16 small watercress sprigs', '6 tablespoons (3/4 stick) butter']

Mashed Yams in Orange Cups

['6 pounds large yams (red-skinned sweet potatoes)', '3/4 cup marshmallow creme', '9 tablespoons butter, room temperature', '6 tablespoons maple syrup', '3 large eggs', '9 large oranges', 'Additional marshmallow creme', '36 pecan halves']

Pierce each yam all over with fork. Working in 2 batches, cook yams in microwave 15 minutes. Turn yams over; cook until tender, about 12 minutes longer. Cut yams in half; scoop pulp into bowl. Add 3/4 cup marshmallow creme, butter, and syrup; mash until smooth. Season with salt and pepper. Whisk in eggs. (Can be made 1 day ahead. Cover; chill.) Preheat oven to 350°F. Cut thin slice from top and bottom of each orange to make flat surfaces. Cut oranges in half. Scoop out pulp; reserve for another use. Place orange cups on 2 baking sheets. Divide yam mixture equally among cups. Top each with dollop of marshmallow creme and 2 pecan halves. Bake until beginning to brown, about 30 minutes.

mashed-yams-in-orange-cups-105819

['6 pounds large yams (red-skinned sweet potatoes)', '3/4 cup marshmallow creme', '9 tablespoons butter, room temperature', '6 tablespoons maple syrup', '3 large eggs', '9 large oranges', 'Additional marshmallow creme', '36 pecan halves']

Herbed Bread Stuffing

['10 cups (1-inch) cubes crusty country-style bread (1 lb)', '3 medium onions, chopped', '3 celery ribs, thinly sliced crosswise', '1 teaspoon dried thyme', '1/2 teaspoon dried sage', '1/2 teaspoon dried rosemary', '1 stick unsalted butter', '1 1/2 cups chicken broth', '1/2 cup water']

Preheat oven to 325°F. Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.

herbed-bread-stuffing-102580

['10 cups (1-inch) cubes crusty country-style bread (1 lb)', '3 medium onions, chopped', '3 celery ribs, thinly sliced crosswise', '1 teaspoon dried thyme', '1/2 teaspoon dried sage', '1/2 teaspoon dried rosemary', '1 stick unsalted butter', '1 1/2 cups chicken broth', '1/2 cup water']

Coconut Pavlova With Chocolate Mousse and Bananas

['2 cups sweetened flaked coconut', '6 large egg whites', '1 1/2 teaspoons cornstarch', '1 teaspoon cider vinegar', '1/2 teaspoon vanilla extract', '1/4 teaspoon salt', '1 1/2 cups sugar', '1/4 cup boiling water', '2 large eggs, separated', '4 tablespoons sugar', '2 tablespoons (1/4 stick) unsalted butter, cut into small pieces, room temperature', '2 tablespoons water', '1 tablespoon dark rum', '4 ounces bittersweet or semisweet chocolate chips (about 2/3 cup)', '3/4 cup chilled whipping cream', '2 bananas, cut into 1/4-inch-thick rounds']

Position rack in center of oven and preheat to 350°F. Spread 11/2 cups coconut on large baking sheet. Toast until golden, stirring twice, about 15 minutes. Cool. Maintain oven temperature. Line another large baking sheet with foil. Using electric mixer, beat egg whites and next 4 ingredients in large bowl until foamy. Gradually add sugar and beat until stiff peaks form. Beat in 1/4 cup boiling water, 1 tablespoon at a time, beating until whites are stiff and glossy. Fold in 1 cup toasted coconut. Spoon meringue onto center of prepared baking sheet and spread to 9-inch-diameter circle with slightly raised edges. Sprinkle with remaining 1/2 cup untoasted coconut. Bake meringue 10 minutes. Reduce oven temperature to 200°F and bake until dry and crisp outside and just cooked through inside, about 1 hour. Turn off oven. Let meringue stand in oven 1 hour. Remove from oven and cool completely. Whisk egg yolks, 2 tablespoons sugar, butter, 2 tablespoons water, and rum in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until thermometer inserted into mixture registers 160°F, about 6 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold 1/3 of egg whites into chocolate mixture to lighten. Fold in remaining whites. Remove from over water and let mousse cool 20 minutes. Beat whipping cream in large bowl until peaks form. Place meringue on platter. Spread mousse over center of meringue; top with sliced bananas. Spread whipped cream over bananas and chill at least 20 minutes and up to 3 hours. Sprinkle with remaining toasted coconut. Cut into wedges and serve.

coconut-pavlova-with-chocolate-mousse-and-bananas-107170

['2 cups sweetened flaked coconut', '6 large egg whites', '1 1/2 teaspoons cornstarch', '1 teaspoon cider vinegar', '1/2 teaspoon vanilla extract', '1/4 teaspoon salt', '1 1/2 cups sugar', '1/4 cup boiling water', '2 large eggs, separated', '4 tablespoons sugar', '2 tablespoons (1/4 stick) unsalted butter, cut into small pieces, room temperature', '2 tablespoons water', '1 tablespoon dark rum', '4 ounces bittersweet or semisweet chocolate chips (about 2/3 cup)', '3/4 cup chilled whipping cream', '2 bananas', 'cut into 1/4-inch-thick rounds']

Carrots and Rutabagas with Lemon and Honey

['1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips', '1 pound carrots, peeled, cut into matchstick-size strips', '1/4 cup (1/2 stick) butter', '1/4 cup fresh lemon juice', '3 tablespoons honey', '1 teaspoon grated lemon peel', '1/2 cup chopped fresh chives']

Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain. Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

carrots-and-rutabagas-with-lemon-and-honey-105812

['1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips', '1 pound carrots, peeled, cut into matchstick-size strips', '1/4 cup (1/2 stick) butter', '1/4 cup fresh lemon juice', '3 tablespoons honey', '1 teaspoon grated lemon peel', '1/2 cup chopped fresh chives']

Pancetta- and Herb-Roasted Pork with Fig Jam

['4 cups dry red wine (from two 750-ml bottles)', '3 cups water', '48 dried black Mission figs (about 12 ounces), stemmed, cut into 1/4-inch cubes', '2 cups sugar', '1/2 cup fresh lemon juice', '1/2 cup extra-virgin olive oil', '2 tablespoons chopped fresh sage', '2 tablespoons chopped fresh thyme', '2 tablespoons chopped fresh rosemary', '1 tablespoon fine-grained sea salt', '2 teaspoons ground black pepper', '2 3 1/2-pound boneless pork loin roasts, tied to hold shape (7 pounds total)', '3 ounces thinly sliced pancetta*']

Bring all ingredients to boil in heavy large saucepan over medium-high heat, stirring constantly until sugar dissolves. Boil mixture until thickened and reduced to 4 cups, stirring occasionally, about 45 minutes. Transfer jam to large bowl. Cool completely. (Can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.) Using on/off turns, puree olive oil, sage, thyme, rosemary, sea salt, and pepper in processor until almost smooth. Place pork in heavy large roasting pan. Rub herb mixture over both roasts. Cover with plastic wrap and refrigerate overnight. Preheat oven to 400°F. Sprinkle pork generously with salt and pepper. Place pancetta slices atop pork, overlapping if necessary. Roast until meat thermometer inserted into center of pork registers 145°F, about 1 1/2 hours. Transfer pork roasts to platter; remove string and let stand 15 to 30 minutes before carving (internal temperature will increase 5 degrees). Serve pork with fig jam. *Pancetta (Italian bacon cured in salt) is available at Italian markets and at some specialty foods stores

pancetta-and-herb-roasted-pork-with-fig-jam-108952

['4 cups dry red wine (from two 750-ml bottles)', '3 cups water', '48 dried black Mission figs (about 12 ounces), stemmed, cut into 1/4-inch cubes', '2 cups sugar', '1/2 cup fresh lemon juice', '1/2 cup extra-virgin olive oil', '2 tablespoons chopped fresh sage', '2 tablespoons chopped fresh thyme', '2 tablespoons chopped fresh rosemary', '1 tablespoon fine-grained sea salt', '2 teaspoons ground black pepper', '2 3 1/2-pound boneless pork loin roasts, tied to hold shape (7 pounds total)', '3 ounces thinly sliced pancetta*']

Slow-Roasted Tomatoes

['4 pounds plum tomatoes, halved lengthwise', '6 garlic cloves, minced', '5 tablespoons extra-virgin olive oil']

Preheat oven to 200°F. Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.

slow-roasted-tomatoes-102278

['4 pounds plum tomatoes, halved lengthwise', '6 garlic cloves, minced', '5 tablespoons extra-virgin olive oil']

Welsh Rabbit

['16 (1/3-inch-thick) diagonal baguette slices', '3 tablespoons unsalted butter, softened', '1 tablespoon all-purpose flour', '1/2 cup porter or ale', '1/4 cup whole milk', '1 teaspoon dry mustard', '1/8 teaspoon black pepper', '6 ounces extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)', '1 large egg yolk']

Preheat broiler. Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes. Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes. Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.

welsh-rabbit-108892

['16 (1/3-inch-thick) diagonal baguette slices', '3 tablespoons unsalted butter, softened', '1 tablespoon all-purpose flour', '1/2 cup porter or ale', '1/4 cup whole milk', '1 teaspoon dry mustard', '1/8 teaspoon black pepper', '6 ounces extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)', '1 large egg yolk']

Lemon Custards with Lemon Verbena

['1 cup water', '14 2- to 2 1/2-inch-long fresh or dried lemon verbena leaves (optional)', '10 2 x 1/2-inch strips lemon peel (yellow part only)', '6 tablespoons sugar', '1 1/2 cups whipping cream', '6 large egg yolks', '1 teaspoon fresh lemon juice']

Preheat oven to 325°F. Combine first 3 ingredients in medium saucepan. Boil until mixture is reduced to 1/2 cup, about 4 minutes. Add sugar; simmer until mixture is reduced to 1/3 cup, about 3 minutes. Stir in cream. Whisk yolks to blend in medium bowl. Gradually whisk in hot cream mixture. Whisk in lemon juice. Strain custard through sieve into 4-cup measuring cup. Divide among six 2-cup ramekins or soufflé dishes. Cover ramekins with foil. Place ramekins in 13 x 9 x 2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of ramekins. Bake custards until just set, about 45 minutes. Remove pan from oven; let custards cool in water in pan. Transfer ramekins to refrigerator. Chill at least 4 hours or overnight. Serve chilled.

lemon-custards-with-lemon-verbena-101609

['1 cup water', '14 2- to 2 1/2-inch-long fresh or dried lemon verbena leaves (optional)', '10 2 x 1/2-inch strips lemon peel (yellow part only)', '6 tablespoons sugar', '1 1/2 cups whipping cream', '6 large egg yolks', '1 teaspoon fresh lemon juice']

Shrimp and Corn with Basil

['2 tablespoons unsalted butter', 'Kernels from 2 ears corn', '1/2 pound shelled large shrimp', '4 scallions, chopped', '1/4 cup fresh basil, thinly sliced']

Melt butter in a large nonstick skillet over moderately high heat, then sauté corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper.

shrimp-and-corn-with-basil-102267

['2 tablespoons unsalted butter', 'Kernels from 2 ears corn', '1/2 pound shelled large shrimp', '4 scallions, chopped', '1/4 cup fresh basil', 'thinly sliced']

Sloppy Joe's Mojito

['1 lime, halved crosswise', '3 fresh mint sprigs', '1 tablespoon sugar', '1 oz (2 tablespoons) white rum', '1/3 cup chilled sparkling water']

Squeeze juice from both lime halves into a 12-ounce highball glass, then add lime halves. Add mint and sugar and crush mint with back of a spoon until sugar is dissolved. Add rum and stir. Add ice, then top off drink with sparkling water and stir well.

sloppy-joes-mojito-201094

['1 lime, halved crosswise', '3 fresh mint sprigs', '1 tablespoon sugar', '1 oz (2 tablespoons) white rum', '1/3 cup chilled sparkling water']

Sheboygan-Style Beer-Soaked "Brats"

['4 cups beer (not dark)', '1/4 cup Bavarian mustard', '2 tablespoons ketchup', '4 large onions', '12 uncooked bratwursts', '6 hard rolls, halved and well buttered', 'sliced dill pickles', 'Bavarian mustard']

In a large deep heavy skillet stir together beer, mustard, and ketchup. Cut 1 onion into thick slices and add to beer mixture. Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes. Prepare gill. Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact. Grill bratwursts with onion slices on an oiled rack set 5 to 6 inches over glowing coals, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes. Put a pair of "brats," cut in half lengthwise and stacked, on each roll. Top brats with grilled onion, pickles, and mustard.

sheboygan-style-beer-soaked-brats-12642

['4 cups beer (not dark)', '1/4 cup Bavarian mustard', '2 tablespoons ketchup', '4 large onions', '12 uncooked bratwursts', '6 hard rolls, halved and well buttered', 'sliced dill pickles', 'Bavarian mustard']

Strawberries Romanoff for the '90s

['1 10-ounce package frozen raspberries in syrup, thawed', '2 12-ounce baskets strawberries, hulled, quartered', '5 tablespoons sugar', '3 tablespoons Grand Marnier', '1 tablespoon fresh lemon juice', '1 1/2 teaspoons vanilla extract', '1 quart vanilla ice cream, softened', '1 cup chilled whipping cream']

Puree raspberries in syrup and 1 cup strawberries in processor. Strain into medium bowl, pressing on solids to extract as much juice as possible. Mix 3 tablespoons sugar, Grand Marnier, lemon juice and 1 teaspoon vanilla into syrup. Stir 1/2 cup syrup mixture into ice cream; freeze 1 hour to 4 hours. Mix remaining strawberries into remaining syrup; chill 1 hour to 4 hours. Let ice cream soften slightly before serving. Beat whipping cream, remaining 2 tablespoons sugar and 1/2 teaspoon vanilla in medium bowl until soft peaks form. Divide strawberry mixture among 6 glasses. Top each with scoop of ice cream. Garnish with whipped cream.

strawberries-romanoff-for-the-90s-102131

['1 10-ounce package frozen raspberries in syrup, thawed', '2 12-ounce baskets strawberries, hulled, quartered', '5 tablespoons sugar', '3 tablespoons Grand Marnier', '1 tablespoon fresh lemon juice', '1 1/2 teaspoons vanilla extract', '1 quart vanilla ice cream, softened', '1 cup chilled whipping cream']

Roast Leg of Lamb with Fennel Butter

['6 tablespoons (3/4 stick) butter, room temperature', '3 tablespoons fennel seeds, crushed in plastic bag with mallet', '3 large garlic cloves, minced', '2 tablespoons Dijon mustard', '1 1/2 tablespoons soy sauce', '1 tablespoon coarsely ground black pepper', '1 1/2 teaspoons dried crushed rosemary', '2 tablespoons olive oil', '1 6- to 6 1/2-pound bone-in leg of lamb, well trimmed', '2 cups dry red wine', '1 1/3 cups low-salt chicken broth', 'Fresh rosemary sprigs (optional)']

Mix all ingredients with fork in medium bowl. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Position rack in bottom third of oven and preheat to 450°F. Pour 2 tablespoons oil into large roasting pan. Place pan directly atop 2 burners over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to pan and brown on all sides, about 8 minutes total. Remove pan from heat. Brush lamb with half of seasoned butter. Roast lamb 30 minutes. Reduce heat to 350°F; continue roasting until thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 40 minutes longer. Transfer to platter; tent with foil. Let stand 20 minutes. Skim off fat from drippings in roasting pan. Place pan atop 2 burners over high heat. Add wine and broth. Boil until mixture is reduced to 2 cups, about 13 minutes. Whisk in remaining seasoned butter (sauce will be thin). Season sauce to taste with salt and pepper. Garnish lamb with rosemary sprigs, if desired. Serve with sauce.

roast-leg-of-lamb-with-fennel-butter-107927

['6 tablespoons (3/4 stick) butter, room temperature', '3 tablespoons fennel seeds, crushed in plastic bag with mallet', '3 large garlic cloves, minced', '2 tablespoons Dijon mustard', '1 1/2 tablespoons soy sauce', '1 tablespoon coarsely ground black pepper', '1 1/2 teaspoons dried crushed rosemary', '2 tablespoons olive oil', '1 6- to 6 1/2-pound bone-in leg of lamb, well trimmed', '2 cups dry red wine', '1 1/3 cups low-salt chicken broth', 'Fresh rosemary sprigs (optional)']

Grilled Shrimp Rémoulade

['1/4 cup Creole mustard* or other coarse-grain mustard', '1/4 cup white-wine vinegar', '2/3 cup plus 1/4 cup vegetable oil', '3 tablespoons minced fresh flat-leaf parsley', '2 1/2 tablespoons drained bottled horseradish', '2 1/2 tablespoons minced dill pickle', '2 tablespoons minced scallion greens', '2 teaspoons paprika (not hot)', '1 1/2 teaspoons cayenne', '2 1/4 teaspoons salt', '1 teaspoon black pepper', '3 lb large shrimp in shell (21 to 25 per lb)', 'Special equipment: 14 (12-inch) wooden skewers']

To make rémoulade, whisk together mustard and vinegar in a large bowl until combined well, then whisk in 2/3 cup oil with parsley, horseradish, pickle, scallion, paprika, cayenne, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper. Snip through shells of shrimp down middle of back using scissors, exposing vein and leaving tail and first segment of shell intact. Devein shrimp, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with remaining 1/4 cup oil, remaining teaspoon salt, and remaining 1/2 teaspoon black pepper in a large bowl, then thread about 6 shrimp (through top and tail, leaving shrimp curled) onto each skewer. Prepare grill for cooking. If using a charcoal grill, 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. Grill shrimp on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total. When just cool enough to handle, push shrimp off skewers into rémoulade, then toss to combine well and cool at least 15 minutes. Serve warm or at room temperature.

grilled-shrimp-remoulade-109742

['1/4 cup Creole mustard* or other coarse-grain mustard', '1/4 cup white-wine vinegar', '2/3 cup plus 1/4 cup vegetable oil', '3 tablespoons minced fresh flat-leaf parsley', '2 1/2 tablespoons drained bottled horseradish', '2 1/2 tablespoons minced dill pickle', '2 tablespoons minced scallion greens', '2 teaspoons paprika (not hot)', '1 1/2 teaspoons cayenne', '2 1/4 teaspoons salt', '1 teaspoon black pepper', '3 lb large shrimp in shell (21 to 25 per lb)', 'Special equipment: 14 (12-inch) wooden skewers']

Parmesan Custard Tart with Butternut Squash

['1 1/4 cups all-purpose flour', '2 1/2 teaspoons finely chopped fresh sage', 'Rounded 1/4 teaspoon salt', '3/4 stick (6 tablespoons) cold unsalted butter, cut into cubes', '2 tablespoons cold vegetable shortening, cut into pieces', '2 to 4 tablespoons ice water', '1 large egg white (yolk reserved for filling), lightly beaten', '2 ounces finely grated Parmigiano-Reggiano (1 cup)', '1 cup heavy cream', '1 1/2 tablespoons olive oil', '3/4 pound piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (2 cups)', '3/8 teaspoon salt', '1/4 teaspoon coarsely ground black pepper', '1 whole large egg', '1 large egg yolk', 'Garnish: fried sage leaves', 'a pastry or bench scraper; a 13 1/2- by 4-inch rectangular* or 8 1/2-inch round fluted tart pan with a removable bottom; pie weights or raw rice']

Combine flour, sage, and salt in a food processor, then add butter and shortening and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle with 2 tablespoons ice water and pulse until just incorporated. Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, pulsing until just incorporated, then test again. (Do not overwork, or pastry will be tough.) Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough into a ball with scraper, then flatten into a 5-inch square. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour. Put oven rack in middle position and preheat oven to 375°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 of shell all over with a fork. Chill until firm, about 30 minutes. Line pastry shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 10 to 15 minutes more. Lightly brush bottom and sides of shell with egg white and continue to bake until dry and shiny, about 5 minutes. Cool completely in pan on a rack, about 15 minutes. Reduce oven temperature to 325°F. Bring cheese and cream just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes. Pour steeped cream through a fine-mesh sieve into a bowl, pressing hard on cheese solids and then discarding them. While cream steeps, heat oil in a 10-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté squash with 1/8 teaspoon salt and 1/8 teaspoon pepper, turning, until lightly browned on all sides, 8 to 10 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly. Whisk together whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl until combined. Add steeped cream, whisking until smooth. Scatter squash evenly in tart shell and pour custard over. Bake until custard is just set and golden in patches, 30 to 35 minutes. Cool tart in pan on rack at least 20 minutes. Halve tart crosswise, then cut in half lengthwise and cut each quarter into 8 pieces. Serve warm or at room temperature. *Available at some cookware shops and Fante's Kitchen Wares Shop (fantes.com).

parmesan-custard-tart-with-butternut-squash-108878

['1 1/4 cups all-purpose flour', '2 1/2 teaspoons finely chopped fresh sage', 'Rounded 1/4 teaspoon salt', '3/4 stick (6 tablespoons) cold unsalted butter, cut into cubes', '2 tablespoons cold vegetable shortening, cut into pieces', '2 to 4 tablespoons ice water', '1 large egg white (yolk reserved for filling), lightly beaten', '2 ounces finely grated Parmigiano-Reggiano (1 cup)', '1 cup heavy cream', '1 1/2 tablespoons olive oil', '3/4 pound piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (2 cups)', '3/8 teaspoon salt', '1/4 teaspoon coarsely ground black pepper', '1 whole large egg', '1 large egg yolk', 'Garnish: fried sage leaves', 'a pastry or bench scraper; a 13 1/2- by 4-inch rectangular* or 8 1/2-inch round fluted tart pan with a removable bottom; pie weights or raw rice']

Wild Mushroom Frittata with Fresh Mint

['2 tablespoons olive oil', '1 pound assorted fresh wild mushrooms, thinly sliced', '1 garlic clove, minced', '6 large eggs', '1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)', '4 teaspoons minced fresh mint', '1/2 teaspoon salt']

Position oven rack 8 inches from broiler heat source; preheat broiler. Heat oil in 10-inch-diameter nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté just until golden, about 4 minutes. Reduce heat to medium. Stir in garlic. Cook until mushrooms are tender, about 6 minutes longer. Whisk eggs, grated Parmesan, fresh mint and 1/2 teaspoon salt in medium bowl to blend. Pour egg mixture evenly over mushrooms in skillet. Cook mixture until sides and bottom are set but center is still loose, running rubber spatula around sides of skillet occasionally but not allowing uncooked mixture to run under cooked eggs, about 3 minutes. Broil until mixture is just set on top and cooked through, about 2 minutes. Cool 2 minutes. Run spatula around sides of skillet to loosen frittata. Place plate atop skillet. Invert frittata onto plate. Cool frittata to room temperature. (Can be prepared 2 hours ahead. Cover frittata and store at room temperature.) Cut frittata into wedges and serve.

wild-mushroom-frittata-with-fresh-mint-103420

['2 tablespoons olive oil', '1 pound assorted fresh wild mushrooms, thinly sliced', '1 garlic clove, minced', '6 large eggs', '1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)', '4 teaspoons minced fresh mint', '1/2 teaspoon salt']

Chilled Indian-Spiced Tomato Soup with Crabmeat

['1 tablespoon cumin seeds', '1 tablespoon coriander seeds', '1 tablespoon fennel seeds', '1 teaspoon yellow mustard seeds', '1 teaspoon black peppercorns', '6 tablespoons extra-virgin olive oil', '2 cups chopped celery', '1 1/2 cups chopped onion', '1 cup chopped carrots', '1/4 cup chopped peeled fresh ginger (from about 3-inch-long piece)', '6 garlic cloves, chopped', '1 pound red bell peppers, chopped', '1 3/4 cups chopped fresh fennel bulb', '3 pounds plum tomatoes, diced (about 8 cups)', '5 1/4 cups vegetable broth', '2 teaspoons (about) hot pepper sauce', '1 pound fresh crabmeat, picked over', 'Thinly sliced radishes', 'Chopped fresh chives']

Toast all ingredients in heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 7 minutes. Cool in skillet. Transfer to spice mill and grind finely. Heat oil in heavy large pot over medium-high heat. Add celery, onion, and carrots. Sauté until vegetables soften slightly, about 8 minutes. Add ginger and garlic and sauté 3 minutes. Add bell peppers and fennel. Stir 2 minutes to coat. Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes. Add broth and bring soup to boil. Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes. Add ground spice mix; return soup to boil. Remove from heat; cover and steep 20 minutes. Place coarse sieve over large bowl. Working with 2 cups at a time, strain soup into bowl, pressing liquid and most of solids through sieve. Season soup to taste with hot pepper sauce, salt, and pepper. Refrigerate soup until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with radish slices and chives.

chilled-indian-spiced-tomato-soup-with-crabmeat-108549

['1 tablespoon cumin seeds', '1 tablespoon coriander seeds', '1 tablespoon fennel seeds', '1 teaspoon yellow mustard seeds', '1 teaspoon black peppercorns', '6 tablespoons extra-virgin olive oil', '2 cups chopped celery', '1 1/2 cups chopped onion', '1 cup chopped carrots', '1/4 cup chopped peeled fresh ginger (from about 3-inch-long piece)', '6 garlic cloves, chopped', '1 pound red bell peppers, chopped', '1 3/4 cups chopped fresh fennel bulb', '3 pounds plum tomatoes, diced (about 8 cups)', '5 1/4 cups vegetable broth', '2 teaspoons (about) hot pepper sauce', '1 pound fresh crabmeat, picked over', 'Thinly sliced radishes', 'Chopped fresh chives']

Three Onion Soup

['4 medium leeks', '1 teaspoon olive oil', '1 small onion (1/4 pound), thinly sliced', '2 large shallots (1/4 pound), thinly sliced', '1 1/2 cups water', '1 large boiling potato (6 ounces) such as Yukon Gold', '1 cup nonfat chicken broth', '1/2 cup grated Gruyère (2 ounces)', '2 teaspoons balsamic vinegar']

Chop enough white and pale green parts of leeks to measure 2 cups. Wash leeks well in a bowl of cold water. Lift from water and drain in a colander. Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook chopped leeks, onion, and shallots with salt and pepper to taste, stirring frequently, until edges are golden brown, about 15 minutes. Add 1/2 cup water and deglaze skillet, scraping up brown bits. Transfer mixture to a saucepan. Peel potato and cut into 1/2-inch cubes. Add potato, broth, and remaining cup water to onions. Simmer, covered, stirring occasionally, until potatoes are very tender. Puré;e 1‚ cups soup in a blender (use caution when blending hot liquids) and stir into remaining soup. Season with salt and pepper. Serve soup sprinkled with cheese and drizzled with vinegar.

three-onion-soup-103177

['4 medium leeks', '1 teaspoon olive oil', '1 small onion (1/4 pound), thinly sliced', '2 large shallots (1/4 pound), thinly sliced', '1 1/2 cups water', '1 large boiling potato (6 ounces) such as Yukon Gold', '1 cup nonfat chicken broth', '1/2 cup grated Gruyère (2 ounces)', '2 teaspoons balsamic vinegar']

Potato Gratin with Gruyère and Crème Fraîche

['3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds', '1 1/2 cups crème fraîche,* stirred to loosen', '1 1/2 cups (packed) grated Gruyère cheese (about 6 ounces)', '2 tablespoons chopped fresh Italian parsley']

Preheat oven to 400°F. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese. Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve. Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.

potato-gratin-with-gruyere-and-creme-fraiche-107310

['3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds', '1 1/2 cups crème fraîche,* stirred to loosen', '1 1/2 cups (packed) grated Gruyère cheese (about 6 ounces)', '2 tablespoons chopped fresh Italian parsley']

Seafood Stew with Fennel and Thyme

['1 1/2 pounds mussels, scrubbed, debearded', '2 1/2 cups chopped onions', '1 cup dry white wine', '12 parsley sprigs plus 1/2 cup chopped parsley', '2 tablespoons (1/4 stick) butter', '2 cups finely chopped leeks (white and pale green parts only)', '2 cups diced trimmed fennel bulb', '4 8-ounce bottles clam juice', '4 large fresh thyme sprigs', '2 bay leaves', '1 3/4 pounds thick halibut fillets, cut into 1 1/2-inch pieces', '10 ounces sea scallops', '1 cup crème fraîche*', '2 large egg yolks']

Combine mussels, 1 1/4 cups onions, wine, and 8 parsley sprigs in large pot; bring to boil. Cover and cook until mussels open, shaking pot often, about 5 minutes. Using slotted spoon, transfer mussels to large bowl to cool (discard any mussels that do not open). Strain cooking liquid into large measuring cup; discard vegetables in strainer. Add enough water to cooking liquid to measure 2 cups total. Remove mussels from shells if desired. Melt butter in same large pot over medium heat. Add remaining 1 1/4 cups onions, leeks, and fennel and sauté until leeks are soft, stirring frequently, about 7 minutes. Add reserved mussel cooking liquid, 4 parsley sprigs, clam juice, thyme sprigs, and bay leaves. Simmer uncovered until vegetables are tender and liquid has reduced by 1/3, about 25 minutes. Add halibut and scallops to broth and simmer until just opaque in center, about 4 minutes. Using slotted spoon, transfer halibut and scallops to bowl. Discard parsley sprigs, thyme sprigs, and bay leaves. Whisk crème fraîche and egg yolks in medium bowl to blend. Whisk in 1/2 cup hot cooking liquid from pot. Gradually stir yolk mixture into stew. Cook over medium heat until liquid thickens slightly, stirring constantly, about 5 minutes (do not allow mixture to boil). Return halibut, scallops, and mussels to pan. Cook until halibut is heated through, stirring often, about 5 minutes. Stir in 1/2 cup chopped parsley. Season with salt and pepper. Serve in warmed shallow bowls. *Crème fraîche is sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm, draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.

seafood-stew-with-fennel-and-thyme-108617

['1 1/2 pounds mussels, scrubbed, debearded', '2 1/2 cups chopped onions', '1 cup dry white wine', '12 parsley sprigs plus 1/2 cup chopped parsley', '2 tablespoons (1/4 stick) butter', '2 cups finely chopped leeks (white and pale green parts only)', '2 cups diced trimmed fennel bulb', '4 8-ounce bottles clam juice', '4 large fresh thyme sprigs', '2 bay leaves', '1 3/4 pounds thick halibut fillets, cut into 1 1/2-inch pieces', '10 ounces sea scallops', '1 cup crème fraîche*', '2 large egg yolks']

Buffalo Burgers with Pickled Onions and Smoky Red Pepper Sauce

['1 red bell pepper', 'low-fat buttermilk dressing', '1 small garlic clove, chopped', 'Rounded 1/4 teaspoon hot Spanish smoked paprika*', '1/4 teaspoon salt', '2 small red onions (1/2 lb total)', '1/2 cup cider vinegar', '1/4 cup sugar', '1 teaspoon salt', '1/4 teaspoon salt', '1/4 teaspoon black pepper', '1 lb ground buffalo**, formed into 4 (1/2-inch-thick) patties', '4 English muffins, split in half', 'about 20 wooden picks']

Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve. Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl. Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry. Prepare grill for cooking. If using a charcoal grill, 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 moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks. Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill English muffins, turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on muffins topped with sauce and onions.

buffalo-burgers-with-pickled-onions-and-smoky-red-pepper-sauce-109519

['1 red bell pepper', 'low-fat buttermilk dressing', '1 small garlic clove, chopped', 'Rounded 1/4 teaspoon hot Spanish smoked paprika*', '1/4 teaspoon salt', '2 small red onions (1/2 lb total)', '1/2 cup cider vinegar', '1/4 cup sugar', '1 teaspoon salt', '1/4 teaspoon salt', '1/4 teaspoon black pepper', '1 lb ground buffalo**, formed into 4 (1/2-inch-thick) patties', '4 English muffins, split in half', 'about 20 wooden picks']

Butternut Squash and Apple Soup

['2 tablespoons (1/4 stick) butter', '1 large onion, chopped', '1/2 teaspoon ground nutmeg', '4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes', '4 1/4 cups (or more) vegetable broth', '1 Gala apple, peeled, cored, diced', '1/2 cup apple juice', 'Light sour cream', 'Chopped fresh chives']

Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with sour cream and chives.

butternut-squash-and-apple-soup-108605

['2 tablespoons (1/4 stick) butter', '1 large onion, chopped', '1/2 teaspoon ground nutmeg', '4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes', '4 1/4 cups (or more) vegetable broth', '1 Gala apple, peeled, cored, diced', '1/2 cup apple juice', 'Light sour cream', 'Chopped fresh chives']

Jerk Pork on Red Pepper Mayo and Black-Eyed-Pea Cakes

['4 (15 1/2-ounce) cans black-eyed peas, rinsed and drained (about 6 1/2 cups)', '3 red bell peppers, finely chopped', '3 tablespoons unsalted butter', '4 large garlic cloves, minced', '1 1/4 cups fresh bread crumbs', '1/2 cup finely chopped fresh cilantro', '2 large eggs, lightly beaten', '2 tablespoons ground cumin', '1 1/2 tablespoons coarse salt', '1 1/2 cups yellow cornmeal plus additional for dusting', '1 cup plus 3 tablespoons vegetable oil', '1 cup mayonnaise', 'Accompaniment:jerk pork']

Mash half of peas in a bowl with a fork and stir in remaining peas. Cook red peppers in butter in a large nonstick skillet over moderate heat, stirring, until barely softened. Add garlic and cook, stirring, 1 minute more. Transfer one third of pepper mixture to a bowl and cool. Set aside for red pepper mayo. Stir remaining pepper mixture into peas with bread crumbs, cilantro, eggs, cumin, and salt. Scoop 1 tablespoon mixture into palm of your hand (mixture will be soft and moist) and form into a roughly 1-inch-wide patty. Put it on a tray and form more patties in same manner, arranging in 1 layer on tray. Dip patties, 1 at a time, into cornmeal, turning gently to coat, and transfer as coated to a tray lined with wax paper and dusted with cornmeal. Chill patties, covered, at least 2 hours and up to 8. Preheat oven to 400°F. Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cakes, 12 at a time, until golden, about 3 minutes on each side. Put cakes as cooked in 1 layer in a large shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil. Stir mayonnaise into reserved red pepper mixture and season with salt and pepper. Reheat cakes in middle of oven until hot, about 5 minutes, and top with red pepper mayo and jerk pork.

jerk-pork-on-red-pepper-mayo-and-black-eyed-pea-cakes-102728

['4 (15 1/2-ounce) cans black-eyed peas, rinsed and drained (about 6 1/2 cups)', '3 red bell peppers, finely chopped', '3 tablespoons unsalted butter', '4 large garlic cloves, minced', '1 1/4 cups fresh bread crumbs', '1/2 cup finely chopped fresh cilantro', '2 large eggs, lightly beaten', '2 tablespoons ground cumin', '1 1/2 tablespoons coarse salt', '1 1/2 cups yellow cornmeal plus additional for dusting', '1 cup plus 3 tablespoons vegetable oil', '1 cup mayonnaise', 'Accompaniment:jerk pork']

Castellane with Mascarpone and Roasted Grape Tomatoes

['2 pints grape tomatoes or cherry tomatoes, halved lengthwise', '1 lb castellane pasta or medium (regular) shells', '1 1/4 cups mascarpone cheese (from a 1-lb container)', '2 oz finely grated Parmigiano-Reggiano (1 cup)', '1/4 cup minced fresh chives']

Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil and butter foil. Arrange tomatoes, cut sides up, in pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast until slightly plumped, 15 to 20 minutes. Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, about 12 minutes. Reserve 1 1/2 cups pasta cooking water, then drain pasta well and transfer to a large bowl. Add mascarpone and stir until melted. Add reserved cooking water, tomatoes, half of parmesan, 3 tablespoons chives, 3/4 teaspoon salt, and 1/2 teaspoon black pepper and toss well, then cool to warm. Butter a 3-quart (13- by 9-inch) gratin or other shallow baking dish. Toss pasta mixture again, then spoon into gratin dish. Sprinkle remaining parmesan over top. Bake pasta until golden and bubbly, 18 to 20 minutes. Sprinkle with remaining tablespoon chives.

castellane-with-mascarpone-and-roasted-grape-tomatoes-109105

['2 pints grape tomatoes or cherry tomatoes, halved lengthwise', '1 lb castellane pasta or medium (regular) shells', '1 1/4 cups mascarpone cheese (from a 1-lb container)', '2 oz finely grated Parmigiano-Reggiano (1 cup)', '1/4 cup minced fresh chives']

Smoked Baby Back Ribs with Hoisin-Honey Glaze

['1/2 cup soy sauce', '1/2 cup hoisin sauce*', '1/2 cup oyster sauce*', '1/2 cup honey', '1/2 cup cream Sherry', '2 tablespoons finely grated peeled fresh ginger', '2 tablespoons black bean garlic sauce*', '6 garlic cloves, minced', '1/2 teaspoon Chinese five-spice powder', '3 1 1/2-pound racks baby back pork ribs']

Whisk first 9 ingredients in large roasting pan to blend. Add ribs to pan; turn to coat. Chill overnight, turning ribs occasionally. Remove ribs from marinade, reserving marinade. Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top rack from barbecue. Place chimney on lower barbecue rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes. Open bottom barbecue vent. Turn out hot charcoal onto 1 half of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill foil loaf pan halfway with water and place opposite charcoal on bottom rack. Place top rack on barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed. Check temperature every 10 minutes. Cook ribs until meat is very tender when pierced with knife, turning ribs and basting with reserved marinade every 20 minutes, about 1 hour 30 minutes total. Open barbecue only when necessary (to baste meat, for instance) and close quickly to minimize loss of heat and smoke. After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface. If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid. Transfer ribs to baking sheet; let stand 10 minutes. Cut meat between bones to separate ribs and serve. *Available at Asian markets and in the Asian foods section of many supermarkets.

smoked-baby-back-ribs-with-hoisin-honey-glaze-105305

['1/2 cup soy sauce', '1/2 cup hoisin sauce*', '1/2 cup oyster sauce*', '1/2 cup honey', '1/2 cup cream Sherry', '2 tablespoons finely grated peeled fresh ginger', '2 tablespoons black bean garlic sauce*', '6 garlic cloves, minced', '1/2 teaspoon Chinese five-spice powder', '3 1 1/2-pound racks baby back pork ribs']

Green Olive and Almond Tapenade

['1 1/2 cups brine-cured green olives (10-ounce jar), pitted', '1/2 cup fresh parsley', '1/4 cup slivered almonds, toasted', '2 tablespoons fresh lemon juice', '2/3 cup olive oil', 'Accompaniment: carrot sticks, toasted pita wedges, or toasted baguette slices']

Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.

green-olive-and-almond-tapenade-103176

['1 1/2 cups brine-cured green olives (10-ounce jar), pitted', '1/2 cup fresh parsley', '1/4 cup slivered almonds, toasted', '2 tablespoons fresh lemon juice', '2/3 cup olive oil', 'Accompaniment: carrot sticks', 'toasted pita wedges', 'or toasted baguette slices']

Pumpkin and Pecan Semifreddo with Caramel Sauce

['1 cup gingersnap cookie crumbs', '2 tablespoons (packed) golden brown sugar', '3 tablespoons unsalted butter, melted', '3/4 cup canned pure pumpkin', '1 tablespoon honey', '1/2 teaspoon ground ginger', '1/8 teaspoon ground cinnamon', '1/8 teaspoon ground cloves', '1/8 teaspoon ground cardamom', '1/8 teaspoon ground nutmeg', '1 cup sugar', '1/4 cup water', '1 1/2 tablespoons light corn syrup', '4 large egg whites', '1/2 cup pecans, toasted, coarsely chopped', '1/2 cup English toffee bits', '1 cup sugar', '1/4 cup water', '2 tablespoons light corn syrup', '1/2 cup whipping cream', '1/4 cup (1/2 stick) unsalted butter, cut into pieces', '1/4 cup crème fraîche or sour cream', '1 teaspoon vanilla extract', '1/8 teaspoon salt', 'Whipped cream']

Line 9 1/4x5 1/4x3-inch metal loaf pan with plastic wrap. Blend gingersnap crumbs and brown sugar in processor until combined. With machine running, slowly add butter; process until moist crumbs form. Press crumb mixture onto bottom and 2 inches up sides of prepared loaf pan. Chill 10 minutes. Whisk pumpkin, honey, and spices in large bowl to blend. Set aside. Stir 1 cup sugar, 1/4 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 248°F, about 10 minutes. Meanwhile, using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in hot sugar syrup; beat until mixture is cool, about 7 minutes. Fold 1/3 of egg white mixture into pumpkin-spice mixture to lighten. Fold in remaining egg white mixture. Fold in pecans and toffee bits. Spoon mixture into prepared crust. Cover with plastic wrap and freeze until frozen, about 8 hours. (Can be made 3 days ahead. Keep frozen.) Stir sugar, 1/4 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Whisk in 1/2 cup cream, butter, and then crème fraîche (mixture will bubble). Stir in vanilla and salt. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm before serving.) Wipe sides of loaf pan with hot wet cloth. Invert semifreddo onto platter; remove plastic. Cut into 1-inch-thick slices and serve with warm caramel sauce and whipped cream.

pumpkin-and-pecan-semifreddo-with-caramel-sauce-107334

['1 cup gingersnap cookie crumbs', '2 tablespoons (packed) golden brown sugar', '3 tablespoons unsalted butter, melted', '3/4 cup canned pure pumpkin', '1 tablespoon honey', '1/2 teaspoon ground ginger', '1/8 teaspoon ground cinnamon', '1/8 teaspoon ground cloves', '1/8 teaspoon ground cardamom', '1/8 teaspoon ground nutmeg', '1 cup sugar', '1/4 cup water', '1 1/2 tablespoons light corn syrup', '4 large egg whites', '1/2 cup pecans, toasted, coarsely chopped', '1/2 cup English toffee bits', '1 cup sugar', '1/4 cup water', '2 tablespoons light corn syrup', '1/2 cup whipping cream', '1/4 cup (1/2 stick) unsalted butter, cut into pieces', '1/4 cup crème fraîche or sour cream', '1 teaspoon vanilla extract', '1/8 teaspoon salt', 'Whipped cream']

Pan-Seared Venison with Rosemary and Dried Cherries

['1 1/2 teaspoons chopped fresh rosemary', '1 teaspoon coriander seeds', '1 large garlic clove', '1 1/2 teaspoons extra-virgin olive oil', '1 (1-lb) venison tenderloin', '1/4 cup dry red wine', '1/4 cup dried tart cherries', '3/4 cup fat-free beef broth', '1/2 cup water', '1 teaspoon cornstarch', '2 tablespoons black-currant jelly']

Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil. Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes. Preheat oven to 450°F. Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total. Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil. Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste. Cut venison into 1/4-inch-thick slices and serve with sauce.

pan-seared-venison-with-rosemary-and-dried-cherries-104558

['1 1/2 teaspoons chopped fresh rosemary', '1 teaspoon coriander seeds', '1 large garlic clove', '1 1/2 teaspoons extra-virgin olive oil', '1 (1-lb) venison tenderloin', '1/4 cup dry red wine', '1/4 cup dried tart cherries', '3/4 cup fat-free beef broth', '1/2 cup water', '1 teaspoon cornstarch', '2 tablespoons black-currant jelly']

Linguine with Scallion Sauce and Sauteed Shrimp

['3/4 pound scallions (about 3 large bunches)', '2 garlic cloves', '1 pound medium shrimp (about 24)', '1 pound dried linguine', '6 to 7 tablespoons olive oil', 'Garnish: thinly sliced scallion greens']

Cut enough of scallion greens into 2-inch pieces to measure 3 cups and finely chop white parts. Mince garlic. Shell and devein shrimp. Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for scallion greens and pasta. In a deep 12-inch heavy skillet cook finely chopped scallions in 2 tablespoons oil over moderately low heat, stirring, until tender, about 5 minutes. Add garlic and cook, stirring, 1 minute. Transfer mixture to a blender and wipe skillet clean. Blanch scallion greens in boiling water 30 seconds and with a slotted spoon transfer to blender. Transfer 1/4 cup scallion water to blender and reserve water remaining in pot over low heat, covered. Blend scallion mixture with 2 tablespoons oil until smooth (use caution when blending hot liquids). Season sauce with salt and pepper. In skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté half of shrimp, turning them, until golden brown on both sides and just cooked through, about 2 minutes. Transfer shrimp to a plate and keep warm, covered. Sauté remaining shrimp in same manner, adding remaining tablespoon oil if necessary, and keep warm in skillet, covered. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to skillet with sauce and 1/4 cup reserved pasta water. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Serve pasta topped with remaining shrimp and garnished with scallion greens.

linguine-with-scallion-sauce-and-sauteed-shrimp-101770

['3/4 pound scallions (about 3 large bunches)', '2 garlic cloves', '1 pound medium shrimp (about 24)', '1 pound dried linguine', '6 to 7 tablespoons olive oil', 'Garnish: thinly sliced scallion greens']

Zucchini and Saffron Vichyssoise with Scallops

['2 pounds small (5-inch-long) zucchini', '1 medium onion, chopped', '3 tablespoons unsalted butter', '1 pound boiling potatoes', '1 teaspoon chopped garlic', '1/4 teaspoon finely crumbled saffron threads', '5 cups chicken broth', '1 Turkish or 1/2 California bay leaf', '1/2 teaspoon packed fresh thyme leaves', '1/2 cup chilled heavy cream', '2 teaspoons fresh lemon juice', '1 1/4 teaspoons salt', '1/4 teaspoon black pepper', '4 large sea scallops (4 ounces total), tough muscle removed from side of each if necessary', '1 tablespoon vegetable oil', 'an adjustable-blade slicer fitted with julienne blade']

Thinly julienne zucchini lengthwise with slicer, working around core, into 1/4-inch-thick ribbons. Cut zucchini cores into 1/2-inch pieces. Peel potatoes and cut into 1/2-inch pieces. Cook onion in butter in a 5-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add potatoes, garlic, and saffron and cook, stirring, 1 minute. Add broth, bay leaf, and thyme and simmer, uncovered, until potatoes are tender, about 20 minutes. Add chopped zucchini cores and simmer, uncovered, until zucchini is very tender, about 8 minutes. Purée soup in batches in a blender until very smooth (use caution when blending hot liquids) and pour through a fine sieve into a bowl. Stir in cream, lemon juice, salt, and pepper, then cool to room temperature, uncovered. Chill soup, covered, until cold, at least 4 hours and up to 2 days. While soup is chilling, cook julienned zucchini in boiling salted water until crisp-tender, about 30 seconds, then drain and transfer to a bowl of ice and cold water. Drain and pat dry with paper towels. Season with salt and pepper and chill, covered. Before serving soup, cut each scallop horizontally into 3 rounds and pat dry. Heat oil in a large nonstick skillet over high heat until hot but not smoking, then sear scallops until golden brown, 20 to 30 seconds on each side, and season with salt. Serve soup with zucchini mounded in center, topped with scallop rounds.

zucchini-and-saffron-vichyssoise-with-scallops-107004

['2 pounds small (5-inch-long) zucchini', '1 medium onion, chopped', '3 tablespoons unsalted butter', '1 pound boiling potatoes', '1 teaspoon chopped garlic', '1/4 teaspoon finely crumbled saffron threads', '5 cups chicken broth', '1 Turkish or 1/2 California bay leaf', '1/2 teaspoon packed fresh thyme leaves', '1/2 cup chilled heavy cream', '2 teaspoons fresh lemon juice', '1 1/4 teaspoons salt', '1/4 teaspoon black pepper', '4 large sea scallops (4 ounces total), tough muscle removed from side of each if necessary', '1 tablespoon vegetable oil', 'an adjustable-blade slicer fitted with julienne blade']

Mustard Cream Sauce

['1/2 cup dry white wine', '1/4 cup chopped shallots', '1 cup whipping cream', '2 tablespoons Dijon mustard', '1 tablespoon chopped fresh basil', '1 tablespoon chopped fresh dill']

Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.

mustard-cream-sauce-5427

['1/2 cup dry white wine', '1/4 cup chopped shallots', '1 cup whipping cream', '2 tablespoons Dijon mustard', '1 tablespoon chopped fresh basil', '1 tablespoon chopped fresh dill']

Orecchiette Pasta with Peas, Ham, and Cream

['1 pound orecchiette pasta', '3 tablespoons butter', '1 small white onion, diced, (about 1/2 cup)', '1/2 cup frozen or shelled fresh peas', '2 tablespoon water', '4 ounces cooked ham, cut into thin strips', '3/4 cup heavy cream', '1/4 cup grated Parmesan cheese', 'Salt and pepper to taste', 'N/A pepper']

1. Cook pasta according to package directions. 2. Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to bubble, add onion and cook for 3 to 4 minutes, until translucent, stirring often. 3. Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes. 4. Drain pasta; place in large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta and toss to coat. Season with salt and pepper to taste.

orecchiette-pasta-with-peas-ham-and-cream-100836

['1 pound orecchiette pasta', '3 tablespoons butter', '1 small white onion, diced, (about 1/2 cup)', '1/2 cup frozen or shelled fresh peas', '2 tablespoon water', '4 ounces cooked ham, cut into thin strips', '3/4 cup heavy cream', '1/4 cup grated Parmesan cheese', 'Salt and pepper to taste', 'N/A pepper']

Chocolate-Chip Ice-Cream-Sandwich Cake with Butterscotch Sauce

['3/4 cup (packed) dark brown sugar', '1/2 cup dark corn syrup', '6 tablespoons (3/4 stick) unsalted butter, diced', '1/4 cup sugar', '1/4 teaspoon salt', '1/2 cup whipping cream', '1 teaspoon vanilla extract', '1 1/2 cups all purpose flour', '3/4 teaspoon baking soda', '1/4 teaspoon salt', '9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature', '1/2 cup (packed) golden brown sugar', '1/4 cup sugar', '1 large egg', '1 teaspoon vanilla extract', '1 1/2 cups semisweet chocolate chips (about 9 ounces)', '3 pints chocolate or vanilla ice cream, slightly softened']

Combine first 5 ingredients in heavy medium saucepan. Stir over low heat until both sugars dissolve. Increase heat and boil until large bubbles break on surface and sauce drops thickly from spoon, stirring constantly, about 2 minutes. Remove from heat; whisk in cream and vanilla (mixture may bubble vigorously). (Can be made 3 days ahead. Cover; chill. Rewarm slightly over low heat before using.) Preheat oven to 350°F. Line two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; butter paper. Sift flour, baking soda and salt into small bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until smooth. Beat in flour mixture. Stir in chocolate chips. Drop half of dough by large spoonfuls into each prepared pan; spread evenly. Bake cookies until light golden, about 18 minutes. Cool cookies in pans on racks. Carefully turn out cookies; peel off parchment. Place 1 cookie, top side up, in 9-inch springform pan with 2 3/4-inch-high sides. Drizzle 1/4 cup sauce over. Spread evenly with ice cream; drizzle with 1/2 cup sauce. Top with remaining cookie, top side up; press gently to adhere. Drizzle with 2 tablespoons sauce. Cover pan and freeze ice cream cake at least 5 hours. Cover and chill remaining sauce. (Cake and sauce can be prepared 3 days ahead.) Cut around cake with small knife to loosen. Release pan sides. Let cake stand until ice cream is slightly softened, about 20 minutes. Rewarm butterscotch sauce over low heat. Cut cake into wedges; serve with sauce.

chocolate-chip-ice-cream-sandwich-cake-with-butterscotch-sauce-104842

['3/4 cup (packed) dark brown sugar', '1/2 cup dark corn syrup', '6 tablespoons (3/4 stick) unsalted butter, diced', '1/4 cup sugar', '1/4 teaspoon salt', '1/2 cup whipping cream', '1 teaspoon vanilla extract', '1 1/2 cups all purpose flour', '3/4 teaspoon baking soda', '1/4 teaspoon salt', '9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature', '1/2 cup (packed) golden brown sugar', '1/4 cup sugar', '1 large egg', '1 teaspoon vanilla extract', '1 1/2 cups semisweet chocolate chips (about 9 ounces)', '3 pints chocolate or vanilla ice cream', 'slightly softened']

Pasta and Cauliflower Soup Federica

['2 quarts chicken stock (page 303; not canned broth)', '1 teaspoon fine sea salt', '2 1/2 pounds cauliflower (preferably Romanesco), cut into 1-inch-wide florets', '1/4 pound spaghetti, broken into roughly 1 1/4-inch pieces', '1/2 cup extra-virgin olive oil (preferably Sicilian)', '2 ounces finely grated Pecorino (preferably Sicilian) or Parmigiano-Reggiano (1 cup)']

Bring stock to a boil in a 4- to 5-quart heavy pot over high heat and add sea salt and pepper to taste. Stir in cauliflower and simmer, covered, until just tender, about 5 minutes. Stir in pasta and simmer, uncovered, stirring occasionally, until al dente, 10 to 15 minutes (pasta takes longer to cook in stock than in water). Stir in sea salt to taste and serve soup drizzled with olive oil and sprinkled with cheese.

pasta-and-cauliflower-soup-federica-108662

['2 quarts chicken stock (page 303; not canned broth)', '1 teaspoon fine sea salt', '2 1/2 pounds cauliflower (preferably Romanesco), cut into 1-inch-wide florets', '1/4 pound spaghetti, broken into roughly 1 1/4-inch pieces', '1/2 cup extra-virgin olive oil (preferably Sicilian)', '2 ounces finely grated Pecorino (preferably Sicilian) or Parmigiano-Reggiano (1 cup)']

Baked Brie with Caramelized Onions

['2 tablespoons (1/4 stick) butter', '8 cups sliced onions (about 4 large)', '1 tablespoon minced fresh thyme', '4 garlic cloves, chopped', '1/2 cup dry white wine', '1 teaspoon sugar', '1 8-inch-diameter 32- to 36-ounce French Brie, packed in wooden box (reserve box)', '2 French bread baguettes, sliced']

Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.) Preheat oven to 350°F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box to platter. Surround with baguette slices.

baked-brie-with-caramelized-onions-1008

['2 tablespoons (1/4 stick) butter', '8 cups sliced onions (about 4 large)', '1 tablespoon minced fresh thyme', '4 garlic cloves, chopped', '1/2 cup dry white wine', '1 teaspoon sugar', '1 8-inch-diameter 32- to 36-ounce French Brie, packed in wooden box (reserve box)', '2 French bread baguettes', 'sliced']

Smoky Black Bean Dip

['4 bacon slices', '1 medium onion, chopped', '1 small red bell pepper, seeded, chopped', '1/2 teaspoon ground cumin', '1/2 teaspoon dried oregano', '2 15-ounce cans black beans, undrained', '1 teaspoon chopped seeded canned chipotle chilies*', '1/2 cup sour cream', '2 tablespoons chopped fresh cilantro']

Cook bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Drain on paper towels. Coarsely chop bacon. Pour off all but 1 tablespoon drippings from skillet. Add onion and bell pepper; sauté until onion is soft, about 6 minutes. Add cumin and oregano; sauté 1 minute. Add beans with their liquid and chipotles. Simmer over medium-low heat until slightly thickened, stirring occasionally, about 5 minutes. Transfer 1 cup bean mixture to processor. Blend until smooth. Stir blended mixture into remaining bean mixture. Season with salt and pepper. Transfer to bowl. Cover and refrigerate 2 hours. (Can be made 2 days ahead. Chill dip and bacon separately.)Stir half of bacon into dip. Top with sour cream. Sprinkle with cilantro and remaining bacon. Serve dip chilled or at room temperature. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

smoky-black-bean-dip-104800

['4 bacon slices', '1 medium onion, chopped', '1 small red bell pepper, seeded, chopped', '1/2 teaspoon ground cumin', '1/2 teaspoon dried oregano', '2 15-ounce cans black beans, undrained', '1 teaspoon chopped seeded canned chipotle chilies*', '1/2 cup sour cream', '2 tablespoons chopped fresh cilantro']

Potato and Pea Salad with Chive Aïoli

['3 pounds small red-skinned new potatoes, unpeeled', '3 tablespoons white wine vinegar', '3 celery stalks, thinly sliced', '1 1/2 cups frozen green peas, thawed', '1 cup mayonnaise', '6 tablespoons chopped fresh chives', '1 tablespoon Dijon mustard', '2 garlic cloves, pressed', '1/4 teaspoon cayenne pepper']

Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain; cool. Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas. Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend. Add to potato mixture and toss. Season generously with salt and pepper. Cover and chill at least 1 hour to allow flavors to blend. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with remaining 1 tablespoon chives and serve.

potato-and-pea-salad-with-chive-aioli-105282

['3 pounds small red-skinned new potatoes, unpeeled', '3 tablespoons white wine vinegar', '3 celery stalks, thinly sliced', '1 1/2 cups frozen green peas, thawed', '1 cup mayonnaise', '6 tablespoons chopped fresh chives', '1 tablespoon Dijon mustard', '2 garlic cloves, pressed', '1/4 teaspoon cayenne pepper']

Marbled Chocolate and Strawberry Galettes

['2 cups all purpose flour', '1/4 cup sugar', '1/2 teaspoon salt', '3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces', '2 tablespoons (or more) ice water', '1 teaspoon vanilla extract', '1 large egg yolk', '2 teaspoons whipping cream', '7 tablespoons whipping cream', '6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '2 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped', '3 tablespoons red currant jelly', '1 tablespoon water', '2 1-pint baskets strawberries, hulled, halved lengthwise', 'Fresh mint sprigs (optional)']

Blend flour, sugar and salt in processor. Add chilled butter and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water and vanilla extract and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into rectangle. Wrap dough in plastic and refrigerate at least 1 hour. (Can be prepared 2 days ahead. Let soften slightly at room temperature before rolling out.) Preheat oven to 375°F. Roll out dough on floured sheet of parchment paper to 16x8-inch rectangle. Transfer dough on paper to large baking sheet. Fold 1-inch border of dough over to form edge on all sides. Fold 1/2 inch of edge over on all sides again, forming thick raised edge; press slightly to adhere. Pierce crust and raised edges all over with fork. Freeze crust 15 minutes. Whisk egg yolk with 2 teaspoons whipping cream in small bowl. Brush egg glaze over crust edges. Bake crust 15 minutes. Brush edges again with egg glaze. Bake crust until golden brown and baked through, about 15 minutes longer. Cool crust completely on baking sheet. Bring 6 tablespoons cream to simmer in small saucepan. Remove from heat. Add bittersweet chocolate and whisk until melted and smooth. Let stand until cool, thick and spreadable, about 45 minutes. Spread chocolate over bottom of crust. Stir white chocolate and remaining 1 tablespoon cream in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Cool slightly. Drizzle over bittersweet chocolate in galette. Using tip of knife, swirl white chocolate into dark chocolate to marbleize. Let stand at room temperature until chocolate sets, at least 1 hour and up to 6 hours. Stir red currant jelly and 1 tablespoon water in small saucepan over medium heat until mixture boils. Remove from heat. Arrange strawberry halves in border around edge of chocolate filling. Brush some of jelly glaze over strawberries. (Can be made 3 hours ahead. Let stand at room temperature.) Slice galette crosswise. Garnish with fresh mint sprigs, if desired.

marbled-chocolate-and-strawberry-galettes-103301

['2 cups all purpose flour', '1/4 cup sugar', '1/2 teaspoon salt', '3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces', '2 tablespoons (or more) ice water', '1 teaspoon vanilla extract', '1 large egg yolk', '2 teaspoons whipping cream', '7 tablespoons whipping cream', '6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped', '2 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped', '3 tablespoons red currant jelly', '1 tablespoon water', '2 1-pint baskets strawberries, hulled, halved lengthwise', 'Fresh mint sprigs (optional)']

Frozen Lemon Gingersnap Pie

['1 1/2 cups finely crushed gingersnap cookies (6 ounces)', '5 tablespoons unsalted butter, melted', '2 tablespoons sugar', '1 1/2 cups heavy cream', '1 cup whole milk', '3/4 cup plus 2 tablespoons sugar', '4 teaspoons finely grated fresh lemon zest', '1/8 teaspoon salt', '6 large egg yolks', '2/3 cup fresh lemon juice', 'Garnish: lemon slices', 'an instant-read thermometer; an ice cream maker']

Preheat oven to 350°F. Toss together all crust ingredients with a fork until crumbs are moistened. Press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity). Bake crust in middle of oven 7 minutes, then cool on a rack. Bring cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk yolks 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, 3 to 5 minutes (do not let boil). Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in lemon juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze custard in ice cream maker. Spread ice cream evenly in crust and wrap pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours. About 20 minutes before serving, put pie in refrigerator to soften.

frozen-lemon-gingersnap-pie-108189

['1 1/2 cups finely crushed gingersnap cookies (6 ounces)', '5 tablespoons unsalted butter, melted', '2 tablespoons sugar', '1 1/2 cups heavy cream', '1 cup whole milk', '3/4 cup plus 2 tablespoons sugar', '4 teaspoons finely grated fresh lemon zest', '1/8 teaspoon salt', '6 large egg yolks', '2/3 cup fresh lemon juice', 'Garnish: lemon slices', 'an instant-read thermometer; an ice cream maker']