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Roasted Carrots and Beets with Pecan Pesto 1 1/2 pounds carrots, cut into 2-inch pieces and halved lengthwise if large 1/3 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 6 medium beets (about 1 1/2 pounds) 1/4 cup pecans 1 cup fresh parsley 1 cup fresh mint 1 clove garlic 1 teaspoon finely grated lemon zest 2 tablespoons grated parmesan cheese Instructions: Preheat the oven to 425 degrees F. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Tear off 3 pieces of foil; put 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in the foil. Transfer the carrots and beets to the oven; bake the carrots until browned and tender, 30 to 35 minutes, and bake the beets until easily pierced with a knife, 50 minutes to 1 hour. Meanwhile, toast the pecans in a small dry skillet over low heat, stirring, about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt and a few grinds of pepper. Pulse a few times to make a paste. With the machine running, gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the parmesan and pulse to combine. Let the beets cool slightly, then peel and cut into wedges. Transfer to a large bowl or serving dish and add the carrots and pesto; toss to coat. Season with salt and pepper.

Thanksgiving

Escarole and Olive Salad with Raspberry Dressing 1 cup raspberries 3 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1/4 teaspoon kosher salt 1 small head radicchio, chopped 1 small head escarole, cut into 1-inch pieces 1 fennel, thinly sliced 1/2 teaspoon kosher salt 1 cup pitted mixed olives, coarsely chopped 1 1/2 tablespoons toasted white sesame seeds 3/4 cup raspberries Instructions: For the dressing: To the pitcher of a high-speed blender add the raspberries, olive oil, Dijon mustard, vinegar and salt. Puree on high for about 1 minute, scraping down the sides halfway through, until emulsified. Set aside. In a large bowl, toss together the radicchio, escarole, fennel and salt. Begin by adding half the dressing and tossing well to coat. Taste the salad to determine if it needs more dressing. Depending on the size of your lettuces it may take all the dressing. Divide the salad among 4 salad bowls and top evenly with the olives, sesame seeds and raspberries.

Thanksgiving

Apple Tansie 12 egg yolks 6 egg whites 1/2 pint cream Nutmeg 6 apples, peeled, cored and shredded Butter, for frying 2 apples, peeled, cored, sliced and fried, for garnish Powdered sugar Instructions: Beat egg yolks and egg whites together until light in color. Beat in cream. Add nutmeg to taste. Add apples. Apples should thicken mixture, add more if necessary. Melt butter in a skillet. Add apple mixture and fry until firm. Turn over and fry until cooked through. Add slices of fried apples on top and sprinkle with powdered sugar.

Thanksgiving

Sauteed Foie Gras with Ginger Poached Pears and Pinot Noir Jus 6 slices duck foie gras Salt and pepper 6 slices toasted gingerbread Ginger Poached Pears, recipe follows Pinot Noir Jus, recipe follows 3 tablespoons cacao nibs 3 1/4 cups water 1 1/4 cup sugar 1/2 cup Chandon Blanc de Noir 1/3 cup lemon juice 1/2 vanilla bean, split and scraped 3 French butter pears, peeled and cored 4 star anise 3/4 ounce ginger, peeled and sliced 1 onion, peeled 1 carrot, peeled 1 leek, cleaned and cut in half lengthwise 1 head garlic, cut in half horizontally 2 ounces pure olive oil, plus 2 ounces 1/2 (750 milliliter) bottle pinot noir, plus 4 tablespoons pinot noir 2 cups veal stock 2 cups brown chicken stock Bones from 1 small squab, cut into small pieces Salt and pepper Instructions: Season foie gras with salt and pepper. In a large, hot saute pan, saute the foie gras until golden brown on both sides, about 1 minute per side. Remove to a paper towel lined plate Place the gingerbread on a plate and top with the pears and foie gras. Sauce the plate with pinot noir jus and garnish the foie gras with the cacao nibs. Place all ingredients in a small pot and cover with a clean towel. Bring to a slow simmer. Cook until a knife will easily go into the pears. Remove pears form the heat and cool to room temperature in the liquid. Slice and fan the pears. Heat the pears in the poaching liquid before serving. Preheat the oven to 450 degrees F. Cut the onion, carrot and leek into medium dice. In a medium saucepot, add the garlic and sweat the vegetables in 2 ounces of the olive oil until translucent and soft. Add the half bottle of pinot noir and reduce by half. Add the veal and brown chicken stocks and bring to a simmer, skimming scum off the surface often. Heat a pan and add the remaining 2 ounces olive oil and the squab bones. When the bones start to color, place the pan in the oven and roast the bones until golden brown. Add the bones to the sauce and deglaze the pan with 2 tablespoons pinot noir and add the deglazed fond to the sauce. Reduce the sauce by half, strain and discard the bones and vegetables. Continue to reduce to desired consistency and add the remaining 2 tablespoons of wine. Season with salt and pepper and pass through chinois.

New Year's Eve

Lemon-Scented Broccolini 1 1/2 pounds broccolini, washed, chopped 1 cup water 4 strips lemon peel Salt Instructions: Place broccolini in a large bowl. Add 1 cup water and tuck lemon peels in and around the broccolini. Cover with plastic wrap and microwave for 5 minutes. Remove from the microwave, drain and add a little salt.

Easter

Chocolate Sea Salt Rugelach 2 1/2 cups (325 grams) all-purpose flour, plus more for dusting 1/4 cup (50 grams) granulated sugar 1/2 teaspoon kosher salt 1 cup (226 grams) unsalted butter, cubed and cold 8 ounces (226 grams) cream cheese, straight from the fridge 2 large egg yolks plus 1 large whole egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract, optional 1 1/2 cups (260 grams) chocolate chips or chopped chocolate (I prefer milk but any type will do!) Flaky salt, for sprinkling Sprinkles, sanding sugar or turbinado sugar, for sprinkling Instructions: Combine the flour, granulated sugar and salt in a stand mixer fitted with the paddle attachment. Add the cubed butter, distributing it all over the top of the dry ingredients, then dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low speed and mix until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. With the mixer still running, add the egg yolks, vanilla and almond extract, if using, then continue mixing until the dough comes together. Divide the dough in half and shape into 2 discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days. Melt the chocolate in a double boiler, stirring constantly, or in a microwaveable bowl in 30-second increments, stirring after each. Set aside to cool briefly while you roll out the dough. Beat the remaining whole egg with a splash of water for an egg wash. Roll out a dough disc on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread half of the chocolate over the dough in a thin even layer, leaving a 1-inch border along the long edge that's farthest from you. (Try to work kind of quickly so the chocolate doesn't harden.) Brush the border with a thin layer of egg wash. Starting on the long end closest to you, roll the dough into a long, tight log, then place it seam-side down on a cutting board or baking sheet. Repeat with the remaining dough and chocolate. Refrigerate for at least 1 hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with four shorter logs instead of two really long ones; wrap in plastic if refrigerating for longer than 1 hour). Preheat the oven to 375 degrees F and line two baking sheets with parchment paper. Brush the logs with a thin layer of egg wash, then sprinkle with a few pinches of flaky salt and a ton of sprinkles or sanding sugar. Cut into 1 1/2-inch slices and transfer to the baking sheets, spacing them 1 inch apart. Bake until golden brown on top, about 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven; this is completely normal.) Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them warm! Fully cooled cookies can be stored in an airtight container at room temperature for several days.

Hanukkah

Tart of Spiced Fruit Pie dough 1/2 pound dried figs 1/4 pound raisins 1/2 pint red wine 1 pound cooking apples 1 pound pears 4 ounces caster sugar 1 tablespoon flaked almonds 1/2 teaspoon powdered cloves 1/2 teaspoon ground mace 1/2 teaspoon powdered cinnamon 1/2 teaspoon powdered ginger Instructions: Preheat the oven to 350 degrees F. Simmer figs and raisins in the wine for 30 minutes. Peel, core and slice the apples and pears. Add them, together with the sugar, almonds, and spices to the figs and raisins and simmer until the apples and pears are soft. Line a dish with pie dough. Fill with the fruit mixture and bake for 1/2 hour or until pastry is cooked.

Thanksgiving

Pithivier 1/2 recipe Almond Cream, recipe follows Puff pastry, store bought Egg wash: 2 large egg yolks 1 large egg 1/4 cup whole milk 1/4 cup light corn syrup 1 1/2 tablespoons water To make almond flour: 1 cup (125 grams) slivered almonds 1/2 cup plus 2 tablespoons granulated sugar 1/4 cup all-purpose flour 1/2 cup plus 1 tablespoon room temperature unsalted butter 1 large egg Instructions: Prepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside. Prepare the pithivier: Cut the puff pastry dough in 1/2 and roll each 1/2 into an 8 1/2-inch circle. Each circle will be about 1/8-inch thick. Place 1 of the circles on a parchment paper-covered baking sheet. Pipe a 5-inch-diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high. Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined. Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. This will keep the almond cream from running out as it bakes. Use a sharp knife to give the circle a fluted edge. It should look like a flower when finished. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the almond cream mound. This will allow steam to escape during baking. This dessert usually has a classic pattern scored into its top. If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2-inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Let the pithivier rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the pithivier well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.) Preheat the oven to 350 degrees F (175 degrees C). Bake the pithiviers until it begins to brown slightly, about 20 minutes. Meanwhile, prepare the glaze: Stir together the corn syrup and water. Remove the pithivier from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Lower the oven 20 degrees and continue to bake until well risen and evenly browned, about another 15 minutes. The baked pithivier should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The pithivier is best when served while it is still slightly warm. Use a serrated knife to slice it. I can't tell you how long the baked Pithivier can be stored because I never have any leftovers! It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds. Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.

Easter

Fire and Ice Peach and Jalapeno Soup Ice Bowls with Cotton Candy 3 cups peeled, pitted and diced peaches 1/2 cup peach schnapps 1 cup dry white wine 1 handful mint leaves 1 jalapeno, seeds removed depending on desired heat 3 tablespoons sugar 3 tablespoons heavy cream Crystalline sugar, for garnish, optional Cotton candy, for garnish (can be found in the candy aisle of most grocery stores) Instructions: Fill a shot glass ice tray with water and freeze overnight. Combine all the above ingredients in a blender and puree. Set in refrigerator for at least 1 hour to allow all the ingredients to meld. It also will help to keep your ice bowl from melting if your soup is extra chilled. On small plates add about 2 tablespoons of crystal sugar. Put the ice shot glasses on top of the sugar. Pour the soup into the shot glasses, garnish with cotton candy and serve.

New Year's Eve

Pan Roasted Okra with Onions and Five Spices 'Bhindi Sabzi' 1 1/2 pounds okra 2 to 4 tablespoons vegetable oil 1 tablespoon Fivespice Blend (see recipe below) 1 large onion (about 1/2 pound), peeled and sliced 1/3 cup water Lemon juice Coarse salt 3/4 teaspoon cumin seeds 3/4 teaspoon mustard seeds 3/4 teaspoon fennel seeds 3/4 teaspoon sesame seeds 1/2 teaspoon red pepper flakes Instructions: Wash okra and wipe dry. Trim and leave okra whole. In a large saute pan over medium-high heat, heat the oil until hot. Add the spice blend and let it sizzle for 20 seconds or until the cumin turns a few shades darker. Add the okra and onions, toss and mix, and cook about 10 minutes or until vegetables are streaked brown. Add water and reduce heat to a simmer. Cook, covered, for about 10 minutes or until okra is soft. Uncover and continue cooking until the excess moisture evaporates and the vegetables look glazed. Sprinkle with lemon juice and salt and serve. Combine cumin, mustard, fennel and sesame seeds and red pepper flakes.

Diwali

Stuffed Tenderloin Head roast of tenderloin, approximately 1 to 1 1/2 pounds Kosher salt Freshly ground black pepper Olive oil 3 ounces blue cheese Instructions: Preheat the oven to 450 degrees F. Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through. Salt and pepper the meat on all sides. Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes. After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.

Thanksgiving

Twice Baked New Potatoes 1 1/2 pounds small red potatoes (new potatoes) 3 tablespoons vegetable oil 1 cup shredded Monterey jack cheese 1/2 cup sour cream 3 ounces cream cheese 1/3 cup minced green onions 1 teaspoon dried basil 1 clove minced garlic 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound bacon, cooked and crumbled 1 cup crushed garlic flavored pretzels 1/2 stick butter, melted Instructions: Preheat the oven to 400 degrees F. Pierce potatoes and rub skins with oil. Place in a shallow baking pan in a single layer. Bake uncovered for 50 minutes or until tender. Allow to cool. In a mixing bowl, combine Monterey jack, sour cream, cream cheese, onions, basil, garlic, salt, and pepper and mix well. When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the pulp, leaving a thin shell. Add pulp to the cheese mixture and mash. Stir in half of the cooked, crumbled bacon. Stuff potato shells. In a separate bowl add the crushed pretzels, the remaining bacon, and the melted butter. Mix well. Top each potato with the pretzel topping. Place in a baking dish or on a cookie sheet and bake for 10 to 15 minutes, or until heated through. These can also be frozen and then baked at a later date. Be sure to thaw before baking.

Thanksgiving

Ultimate Macaroni and Cheese 1 tablespoon vegetable oil 4 tablespoons minced onions 4 tablespoons sweet butter 4 tablespoons flour 10 ounces milk 3 ounces white wine 1/2 teaspoon Hungarian paprika 6 ounces sharp white cheddar 3 ounces gruyere cheese Fresh ground nutmeg, to taste Salt and fresh ground white pepper to taste 3/4 pound cooked macaroni Instructions: In a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately. Note: If you like to turn this dish into a casserole, preheat the oven to 350 degrees, place the macaroni and cheese into a casserole dish, sprinkle 3 tablespoons grated Parmesan cheese on top, then sprinkle 1 tablespoon dried bread crumbs on top of the cheese. Cook for approximately 4 minutes or until lightly brown.

Thanksgiving

Vanilla Sugar Cookies 2 1/3 cups plus 2 tablespoons (11-ounces) all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 3/4 cup (1 1/2 sticks; 6-ounces) unsalted butter 1/2 cup plus 2 tablespoons (4-ounces) granulated sugar 1 large egg 1 teaspoon pure vanilla extract Instructions: In a medium bowl, sift together the flour, salt, and baking powder. Set aside. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined. Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix. Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes. Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour. Preheat the oven to 350 degrees F. Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm. Bake until the cookies are light golden brown, about 10 minutes. Let cookies cool completely on the sheets before decorating.

Winter/Holiday Season

Swordfish Panini with Arugula and Lemon Aioli 2/3 cup mayonnaise 1 lemon, zested 2 tablespoons fresh lemon juice 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 tablespoons olive oil 4 (6-ounce) pieces swordfish, about 1-inch thick Salt and freshly ground black pepper 1 tablespoon herbes de Provence 2 cloves garlic, minced 1 loaf focaccia bread 2 ounces (about 2 cups) fresh arugula greens Instructions: For the Lemon Aioli: Mix together all the ingredients in a small bowl. Set aside. For the Swordfish Panini: Warm the olive oil in a large, heavy skillet over medium-high heat. While the pan heats, season the fish with salt and pepper. Rub the herbs de Provence and minced garlic all over the fish. Cook the fish in the skillet until just cooked through and golden, about 2 to 3 minutes per side, depending on the thickness of the fish. Cut the bread into 4 sandwiches that will accommodate the size of the fish fillet. Cut the bread in half to make a top and bottom for the sandwich. Spread the Lemon Aioli on both halves of the sandwich. Top the bottom half with a handful (about 1/2 cup) of arugula greens. Top the arugula greens with the cooked swordfish, and top the sandwich with the remaining bread. Serve immediately.

4th of July

Celeriac Puree 1 large celeriac, about 2 pounds/1 kg 1/4 cup/60 ml milk Juice of 1/2 lemon 1 bay leaf 1 teaspoon salt 3 tablespoons butter 1/4 cup/60 ml cream Freshly ground black pepper Instructions: Peel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the milk, lemon juice, and bay leaf in a large pot, pour over 8-cups/2 liters water. Add the salt, bring to a boil, and simmer until the celeriac is very tender. Drain, reserving 1 cup/250 ml of the liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and serve.

Thanksgiving

Clear Peppermint Meringue Pie 1 cup all-purpose flour, plus more for dusting (see Cook's Note) 1/4 cup sweetened cocoa powder 3 tablespoons confectioners' sugar 2 tablespoons vegetable oil 1/4 teaspoon fine salt 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces Nonstick cooking spray, for the foil 2 ounces bittersweet chocolate, chopped 5 teaspoons coconut oil Three 1/4-ounce packages unflavored powdered gelatin 1 cup granulated sugar 1/2 teaspoon peppermint extract 1/4 cup plus 2 tablespoons granulated sugar 1 teaspoon lemon juice 1/4 teaspoon fine salt 2 large egg whites 1/4 teaspoon peppermint extract 10 soft peppermints (about 2 ounces), crushed, plus more for topping Chocolate curls, for topping Instructions: For the chocolate crust: Pulse the flour, cocoa powder, confectioners' sugar, oil and salt in a food processor until the texture of fine meal. Add the butter and pulse until pea-size pieces form. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together. If the dough doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again. Transfer the dough to a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 2 hours and up to overnight. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Freeze 20 minutes. Meanwhile, preheat the oven to 350 degrees F and coat a sheet of aluminum foil with nonstick spray. Pierce the bottom of the chilled dough all over with a fork. Line the dough with the foil, sprayed-side down, and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the foil and weights and continue baking until the crust is no longer glossy on the bottom, 5 to 10 minutes. Transfer to a rack and let cool completely. Add the chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the mixture is melted and smooth, about 1 minute. Paint a thin layer of chocolate all over the bottom and sides of the crust. Let set at room temperature until the chocolate is hardened, about 15 minutes. For the filling: Put 1 1/2 cups water in a medium saucepan and sprinkle over the gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over medium heat, whisking occasionally, just until the gelatin and sugar are dissolved, 3 to 4 minutes. Remove from the heat and whisk in the peppermint extract. Pour the gelatin mixture into a large bowl and stir in 2 cups cold water. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes. Pour the gelatin mixture into the crust and refrigerate until set, at least 4 hours and up to overnight. For the meringue: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water. Add the granulated sugar, lemon juice, salt and egg whites to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar is completely dissolved (about 150 degrees F). Transfer to the stand mixer fitted with the whisk attachment, add the peppermint extract and beat on medium-high speed until the mixture is cool and the whites hold stiff peaks, about 5 minutes. To assemble: Arrange the crushed peppermints around the edge of the pie. Cut into slices and top each with meringue, chocolate curls and more crushed peppermint.

Easter

Neapolitan Ragu Extra-virgin olive oil 8 Ultimate Meatballs, recipe follows 2 tablespoons kosher salt, plus more for seasoning 1 tablespoon black peppercorns, plus freshly ground black pepper for seasoning 2 tablespoons fennel seeds 1 rack 8 pork spare ribs, cut into 2 to 3-rib pieces 1 (2 pound) boneless pork shoulder, cut into 2 pieces (so it cooks at the same time as the ribs/meatballs) 4 sprigs fresh thyme 4 sprigs fresh oregano 4 medium carrots, roughly chopped 1 large onion, roughly chopped 2 ribs celery, roughly chopped 2 cups dry red wine 3 (28-ounce) cans tomatoes (recommended: San Marzano) 2 tablespoons tomato paste 2 pounds spaghetti, cooked al dente in salted water 1 cup roughly chopped raisins 1 cup toasted pine nuts, roughly chopped 1 cup roughly chopped flat-leaf parsley Extra-virgin olive oil 1 small to medium onion, chopped 2 small garlic cloves, chopped 1 1/2 tablespoons finely chopped fresh parsley leaves 3 thick slices firm white bread, crust removed, cut into cubes (about 2 cups) 3/4 cup milk 1 1/2 pounds ground beef 1 1/2 pounds ground pork 1 large egg 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving Kosher salt and freshly ground black pepper Instructions: Heat the oven to 350 degrees F. Set a large Dutch oven over medium-high heat. Add a 3-count of olive oil and gently brown the meatballs. Meanwhile, with a mortar and pestle, grind the salt, black peppercorns and fennel seeds with some olive oil into a grainy paste. Rub the ribs and shoulder with the mixture. Remove the meatballs with a slotted spoon and set aside on a paper towel-lined plate to drain. In the same pot, brown the shoulder pieces and ribs, in batches. Alternately to save time, roast the ribs in a preheated 500 degree F oven for 10 to 15 minutes while you brown the shoulder pieces in the pot. Remove the shoulder pieces and ribs to the meatball plate and let rest. Add a little more olive oil to the pot and add the thyme, oregano, carrots, onion and celery. Stir it around and scrape up the bits from the bottom of the pot with a wooden spoon. Cook the vegetables until they are slightly softened and have some nice color. Add the wine, tomatoes and tomato paste and mix well, scraping up any brown bits on the bottom. Nestle the pork shoulder pieces back into the middle of the pot then arrange the ribs around the sauce. Finish by placing the meatballs in the gaps (some of the pieces will be sticking out from the sauce but that's perfectly fine as it will roast and caramelize). Use a spoon to baste everything well, cover, then put the pot into the oven and roast until the pork is tender and the meat is just falling off the rib bones, about 1 to 1 1/2 hours. For the topping: Combine the chopped raisins, toasted pine nuts and parsley in a small bowl. Use a slotted spoon to remove the meatballs and ribs to a large platter. Remove the pork shoulder pieces from the pot and allow to rest for 10 minutes before slicing into bite-size pieces and adding them to the platter. Puree the sauce in a food processor then add it back to the pot and set over medium heat. Reduce the sauce until it is rich and thick, about 5 minutes. Season with salt and pepper, if needed. When the spaghetti is cooked, drain and add to a medium bowl. Spoon a little sauce over the spaghetti and the remaining sauce over the platter of meat. Garnish the meat platter with the raisin mixture and serve. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but not colored, about 10 minutes. Take the pan off the heat and let the mixture cool. Add the bread to a medium bowl and pour in the milk. Let the bread soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and cheese and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add it to the bowl along with the cooled onion mixture. Gently combine all the ingredients with your hands until just mixed together. Don't overwork the mixture or the meatballs will be tough. Divide the mixture into 8 equal pieces and shape them into 8 nice looking meatballs. Refrigerate until ready to cook.

Thanksgiving

Oyster Dressing 2 cups yellow cornmeal 1 teaspoon kosher salt 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup buttermilk, plus more if needed 2 eggs 1 cup canned creamed corn 2 tablespoons vegetable oil 1/4 cup vegetable oil 1 large onion, chopped 4 stalks celery, chopped 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 5 ounces oyster crackers, crushed 1 1/2 teaspoons dried thyme 1 teaspoon dried sage 1 pint small oysters with liquor 2 large eggs, lightly beaten Instructions: The day before making the stuffing, bake the cornbread: Preheat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda. Whisk to combine well. In a large bowl, combine the buttermilk, eggs and creamed corn, whisking to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk. Swirl the vegetable oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. Let cool in the skillet, then crumble 6 cups of the cornbread and spread out on a baking sheet. Let the cornbread dry out at room temperature, uncovered, about 24 hours. Make the stuffing: Preheat the oven to 350 degrees F. Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the onion, celery, salt and pepper. Cook, stirring frequently, until the onion and celery are semitranslucent, about 15 minutes. Remove the skillet from the heat; add the crumbled cornbread, oyster crackers, thyme and sage and stir well. Next, add the oysters with their liquor and the eggs; stir until combined. Pat the mixture down into an even layer. Put the skillet on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes.

Thanksgiving

Savory Eggs with Peas and Shallots 2 tablespoons butter 1 large shallot, very thinly sliced 8 eggs Salt and freshly ground black pepper 1 package soft herb-flavored cheese, crumbled (recommended: Boursin) 1 cup green peas Instructions: Melt butter in a medium skillet over medium heat. Add shallots and cook 3 to 4 minutes. Whisk eggs with salt and pepper and combine with shallots then stir in the cheese and peas, cook 3 to 4 minutes until eggs are firming up but not yet dry. Serve immediately.

Easter

Cuban-style Burgers on the Grill 2 pounds ground chuck Salt and freshly ground black pepper 1/2 cup best-quality mayonnaise 3 cloves roasted garlic, pureed 1/4 cup Dijon mustard 4 soft, classic hamburger buns 8 slices thinly sliced Swiss cheese 4 slices thinly sliced smoked ham 2 dill pickles, sliced 1/4-inch thick Instructions: Preheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low. Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.

4th of July

Minted Bread Sauce 3 handfuls fresh mint 1 handful stale bread Extra virgin olive oil Salt and freshly ground pepper Red wine vinegar 1 teaspoon Dijon mustard Instructions: Finely chop 3 parts mint to 1 part finely chopped stale bread and stir in some olive oil until the mix has 'loosened.' Then balance the flavors by carefully seasoning and splashing in some vinegar to taste. The flavor improves with time as it sits.;

Easter

Maple Roasted Sweet Potatoes 4 small sweet potatoes (or 2 large), peeled and cut into 1-inch cubes 1/4 cup grade B maple syrup, divided 1/4 cup extra-virgin olive oil, divided 2 teaspoons kosher salt, plus more for seasoning 1 teaspoon freshly ground black pepper, plus more for seasoning 4 large shallots, peeled and thinly sliced 2 tablespoons balsamic vinegar Instructions: Preheat the oven to 400 degrees F. In a large bowl add the sweet potatoes, 2 tablespoons of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Mix to evenly coat the potatoes and arrange on a sheet tray. Roast until caramelized, golden brown and soft, about 20 to 30 minutes. Be sure to check them after 15 minutes and stir, if needed. Meanwhile, in a large skillet over medium-low heat, add the remaining 2 tablespoons of olive oil and the sliced shallots and saute until they start to caramelize, about 5 minutes Add the remaining 2 tablespoons of maple syrup and balsamic vinegar. Season with salt and pepper, to taste. Lower heat to medium and cook until golden brown and caramelized, about 5 minutes. Add water, 1 tablespoon at a time, if the pan becomes dry. Add the roasted sweet potato cubes to the caramelized shallots and transfer to a warm serving dish.

Thanksgiving

Chicken Stew with Parsley Dumplings 1 teaspoon vegetable or olive oil 2 cups chopped onions 1 cup sliced carrots 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups 2 cups sliced mushrooms 1 cup frozen peas 1/2 teaspoon salt, divided 8 cups reduced-sodium chicken broth 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons chopped fresh parsley leaves 1/4 teaspoon pepper 1/2 cup buttermilk 1 tablespoon olive oil Instructions: In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes. Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.

Thanksgiving

Sheet Pan Shrimp Scampi 1 medium summer squash, sliced on the diagonal into 1-inch slices 1 medium zucchini, sliced on the diagonal into 1-inch slices 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 2 cloves garlic, grated Zest of 1 lemon, plus lemon wedges, for serving 1/2 loaf French bread, split horizontally, then halved crosswise 1/4 cup grated Parmesan 1 1/2 pounds peeled and deveined shrimp, tails removed 1/4 cup fresh parsley leaves, chopped Instructions: Preheat the oven to 450 degrees F. Put the squash and zucchini on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until golden, about 15 minutes. Meanwhile, combine the butter, red pepper flakes, garlic, lemon zest, 2 tablespoons olive oil, 1/2 teaspoon salt and a couple of grinds of pepper in a large microwave-safe bowl and microwave until the butter is melted, about 1 minute. Drizzle the bread evenly with 2 tablespoons of the butter mixture and sprinkle with the cheese; set aside. Toss the shrimp with the remaining butter mixture. After the squash and zucchini have roasted for 15 minutes, remove the baking sheet and flip the vegetables, moving them to the center third of the baking sheet. Put the bread on one outer third of the baking sheet and the shrimp on the other. Slide the vegetables closer to the bread so that the shrimp is in a single, even layer. (This is to ensure even cooking.) Return to the oven and cook until the shrimp are cooked through and the bread is golden, 10 to 12 minutes. Sprinkle with parsley and serve with lemon wedges.

Summer BBQ

Chocolate Chia Pudding 70 grams (1 cup) Dutch-process cocoa powder 160 grams (1/2 cup) Grade A dark, robust maple syrup 55 grams (1/3 cup) chia seeds 1 large avocado, pitted and scooped 1 teaspoon vanilla extract 1 teaspoon kosher salt 24 grams (2 tablespoons) coconut oil, at room temperature Instructions: Place the cocoa powder in the blender. Microwave 1 cup of water for 1 minute then add to the blender and blend on high for 30 seconds. Add the maple syrup, chia seeds, avocado, vanilla extract and salt plus 1 cup of water to the blender and blend on high for 45 seconds. Slowly stream in the coconut oil with the blender still running. Continue to blend on high until the pudding homogenizes, about 1 minute more. Transfer to a resealable container and chill in the fridge for at least 2 hours. The pudding will continue to set up as it cools. You can also dose the pudding into individual serving containers then cover and cool.

Easter

Round 2 Recipe - Open Faced Roasted Pork Sandwich 2 tablespoons canola oil 1/2 potato, grated 1/2 cup caramelized onions 1/2 cup reserved pork, from Garlic and Mustard Pork Roast, roughly chopped, recipe follows Kosher salt and freshly ground black pepper 2 tablespoons spicy brown mustard 2 slices rye bread, toasted 1/2 cup shredded Cheddar 1/4 cup spicy brown mustard 2 tablespoons canola oil 1 tablespoon chopped garlic 1 tablespoon brown sugar 2 teaspoons finely chopped fresh rosemary, plus 2 sprigs One 5 to 6-pound pork shoulder, deboned, rolled and tied securely, skinless or skin-on Salt and freshly ground black pepper Instructions: In a large nonstick skillet over medium heat, heat the canola oil. Add the potatoes and cook until lightly browned and crispy, about 10 minutes. Add the onions and pork, season with salt and pepper and cook until the onions and pork are heated through. Preheat the oven broiler. Spread the spicy brown mustard on one side of each slice of bread and place onto a baking sheet. Divide the sauteed pork between the 2 slices of bread. Sprinkle 2 tablespoons cheese over the top of each and broil until the cheese is melted and bubbling, about 2 minutes. Preheat the oven to 325 degrees F. In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste. Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing.

Thanksgiving

Cheese Souffle with Celeriac, Apple Walnut Salad 1 tablespoon soft butter 1 tablespoon flour 6 ounces milk 9 egg yolks 2 ounces Stilton blue cheese, crumbled 1 teaspoon mild mustard Salt and pepper 8 ounces egg whites 1 teaspoon corn flour Pinch salt 2 cups celeriac, finely sliced into sticks 1/2 cup Granny Smith apple, finely sliced into sticks 1/4 cup chopped walnuts, plus extra for garnish 1/2 teaspoon mild mustard 3 tablespoons mayonnaise Instructions: Preheat the oven to 375 degrees F. To make the souffle base, mix together the flour, butter, milk, egg yolks, Stilton, mustard, salt, and pepper, and mix until smooth and set aside. This maybe be prepared a day ahead of time. In a separate bowl, beat the egg whites, corn flour, and salt until stiff but fluffy. Add a small amount of the egg whites to the souffle base and blend. Add the remaining egg whites to the mixture and fold gently. Gently spoon in the mixture into 6 buttered ramekins and place in the oven. Bake souffles for approximately 10 minutes until they have risen and are golden. Once you remove them from the oven, allow to rest for 1 minute before serving. To prepare the salad, mix all of the ingredients together. To serve, place the salad on each plate on the side and remove the souffle from the ramekins and invert 1 onto each plate. Top the souffle with chopped walnuts.

Thanksgiving

Ranch Chicken Salad Cups 8 slices bacon, chopped 1/4 cup sour cream 1/4 cup mayonnaise 2 tablespoons buttermilk 3 tablespoons chopped scallions 2 tablespoons chopped fresh dill Kosher salt and freshly ground pepper 3 cups shredded rotisserie chicken (skin removed) 1 16-ounce container Campari or other small vine-ripened tomatoes, quartered 1 avocado, diced 2 heads Bibb lettuce, leaves separated 4 dinner rolls Instructions: Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss. Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.

Easter

Main Lobster Roll 2 gallons salted water 4 live lobsters 2 cups prepared mayonnaise 1cup finely diced celery 1cup finely diced onion 1 teaspoon paprika 1/2 teaspoon salt 1 tablespoon fresh lemon juice 1/4 teaspoon freshly ground black pepper Clarified butter, for brushing rolls 4 top-split hot dog buns Lemon wedges, for serving Instructions: In a large pot, bring the water to a boil. Add the lobsters. Bring the water back to a rolling boil and start a timer for 8 minutes. When the timer sounds remove the cooked lobsters and put them into an ice bath to stop the cooking process. When cooled, remove all the lobster meat and cut into 1/2-inch dice. Refrigerate cooked lobster until you are ready to assemble the sandwiches. For the dressing: Mix the mayonnaise, celery, onion, paprika, salt, lemon juice and pepper in a mixing bowl. Add the lobster pieces, stirring to combine. Cover and refrigerate until ready to serve. Final assembly: Using clarified butter, brush both sides the hot dog buns and toast in a hot saute pan or on a griddle until golden brown. While still warm, divide the lobster roll filling evenly among buns. Serve with fresh lemon wedges and favorite side dish.

4th of July

Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw Two 3-pound whole chickens Kosher salt 2 ounces heavy cream 2 cloves black garlic 1 egg white Soy sauce Yuzu kosho Canola oil, for frying 4 cups milk 5 eggs 4 cups all-purpose flour seasoned with salt, pepper and lime zest 12 ounces panko, pulsed in food processor 2 ounces Sriracha 1 ounce fish sauce 1 ounce ginger, peeled 1 ounce gochujang 1 ounce sesame oil 1 ounce rice vinegar 1 ounce yuzu kosho 1 ounce yuzu 1 clove garlic, blanched and shocked 6 ounces canola oil 2 carrots, julienned 1 head napa cabbage, julienned 1 bunch scallions, thinly sliced 1 ounce peanuts, toasted and roughly chopped 1 ounce fish sauce 1 ounce ginger, grated 1 ounce soy sauce 1 ounce rice wine vinegar 1 ounce fresh yuzu juice 1 ounce yuzu kosho 4 Yukon gold potatoes Kosher salt 2 Fresno chiles, sliced 1 bunch cilantro leaves 1 green papaya, sliced 1 ounce toasted sesame oil 4 sesame seed buns Instructions: For the chicken: Break down the chickens, removing all bones. Remove the tenders. Pound the breasts and thighs separately. Sprinkle all of the chicken pieces with salt. Preheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth. Using this mixture, glue the thigh and breast together like a sandwich. Cook the chicken for 30 minutes. Cool the chicken in the refrigerator. Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F. Beat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko. Deep fry until golden brown and warm on the inside. Keep the oil hot for later use. For the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender. Blend while slowly adding the canola oil until thick. Transfer to a squirt bottle. For the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts. Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho. For the chips: Peel and cut the potatoes using a mandoline into gaufrettes. Soak in cold water. Fry the potatoes golden brown, and then season with kosher salt. Layer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.

Thanksgiving

Parrillada Argentina with Red and Green Chimichurri Sauces 2 cups vegetable oil 1 cup fresh oregano leaves, finely chopped 1 tablespoon ground cumin 1 tablespoon Spanish paprika 1 bunch fresh Italian parsley leaves, finely chopped 6 bunches fresh Italian parsley, cleaned and dried 1 tablespoon sea salt 1/2 cup olive oil 1/2 cup vegetable oil 1/4 cup red vinegar 1/4 cup rice vinegar 1/4 cup white vinegar 12 cloves fresh garlic, peeled 1/8 tablespoon cumin 1/8 tablespoon fresh oregano leaves 1/8 tablespoon red pepper flakes 1/8 tablespoon freshly ground black pepper 6 bunches fresh Italian parsley, cleaned and dried 1 tablespoon sea salt 1/2 cup olive oil 1/2 cup vegetable oil 1/4 cup red vinegar 1/4 cup rice vinegar 1/4 cup white vinegar 12 cloves fresh garlic, peeled 1/2 cup Spanish paprika 1/8 tablespoon cayenne pepper 1/8 tablespoon cumin 1/8 tablespoon red pepper flakes 1/8 tablespoon fresh oregano 1/8 tablespoon freshly ground black pepper 1/2 cup freshly squeezed lemon juice 1 tablespoon Dijon mustard 1/4 teaspoon sea salt 1/8 tablespoon freshly ground black pepper 1 egg yolk 3/4 cup extra-virgin olive oil 10 ounces grass-fed hanger steak 10 ounces grass-fed skirt steak 5 bone-in grass-fed short ribs 1 Argentine pork sausage 1 Argentine blood sausage 1 lobe veal sweetbreads Sea salt 1 vine-ripe tomato Chopped fresh oregano 2 green hot peppers 8 asparagus stalks Instructions: For the seasoning oil: Mix the oil, oregano, cumin, paprika and parsley in a bowl. Refrigerate for half of a day. For the green chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add in the cumin, oregano, pepper flakes and black pepper. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary. For the red chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add the cayenne pepper, paprika, cumin, pepper flakes, oregano and black pepper, and mix for 6 minutes. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary. For the citrus vinaigrette: In a small bowl, mix the lemon juice, mustard, salt, pepper and egg yolk with a whisk. Add the olive oil while mixing gently, until emulsified. Add water, up to 1/4 cup, as needed. For the meat and vegetables: Heat the grill to very high heat, 410 degrees F. Reserve one section of the grill separate from the vegetables, and heat to medium heat, 250 degrees F. Sparingly brush the prepared seasoning oil on all sides of the hanger steak, skirt steak, short ribs, pork sausage and blood sausage. Place the meat on the grill at a diagonal angle, and sprinkle the tops of all cuts with sea salt. Turn the meats only diagonally when you see a deep grill mark and the meat is sizzling. Sprinkle the other side of the meat with sea salt and cook the meat until medium rare. For the sweetbreads, cut the lobe in the middle and leave it uncut on one side so it hinges. Coat it in the seasoning oil and sea salt and grill it first on the cut side. Then close it and grill both opposite sides until golden and crisp. Cut the tomato in half and make a cross with a sharp knife in the center of the pulp. Coat with the seasoning oil, and pour a small tablespoon of the oil in the center of the core. Season with salt and add some oregano. Place on the grill, cut-side up. Cook until soft with char around the edges and bottom. Coat the green peppers with the seasoning oil and char them until soft and well done. Cut the white bottoms off of the asparagus, and peel them half way up the stalk. Blanch them in salted hot water for 3 minutes in a small pot, and then place them in a medium bowl of ice water. Dry them and coat in the seasoning oil, and sprinkle them with salt. Place them on the grill over medium heat until they are nicely marked on both sides. Plate the meat, sausages, tomatoes, peppers and asparagus on a traditional wooden Argentine plate, sprinkle with sea salt and serve with the chimichurri sauces and the vinaigrette.

Thanksgiving

Jumbo Lump Crab Cakes 1 cup soy oil 1/2 cup onions, small dice 3/4 cup peppers (red, green and yellow), small dice 3 egg yolks 1/4 cup fresh lime juice 1/4 cup Dijon mustard 1/2 tablespoon hot pepper sauce 1 tablespoon Vietnamese fish sauce 1 tablespoon freshly ground white pepper 1 1/4 pounds jumbo lump crabmeat from Maine 1 1/2 tablespoons each of dill, chives and parsley, cleaned, stems removed and roughly chopped 1/4 loaf of fresh bread, crust removed, processed into crumbs 1 cup Panko (Japanese) bread crumbs Vegetable oil for sauteing Instructions: In a saucepan over medium heat, place the oil, onions, and peppers, and simmer until tender, about 7 minutes. Combine the egg yolks, lime juice, mustard, hot pepper sauce, fish sauce, and white pepper in a large bowl. Remove the oil and vegetables from the heat. Slowly pour into the yolk mixture, whisking constantly. Begin by pouring with small splashes, incorporating the oil completely before adding more. The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended. Return the bowl to the heat for 30 seconds, whisking constantly to insure that the sauce is fully incorporated. Set the sauce down over a bowl of ice and whisk to cool quickly. Refrigerate the sauce, covered, until well chilled. Pick over crabmeat to remove any shell pieces. Add the herbs and gently toss, taking care not to break up the crab. Add two or three heaping tablespoons of the chilled sauce to the crab and gently combine. Add enough of the fresh breadcrumbs to bind the crab mixture. Check to see that the mixture is moist (the breadcrumbs will absorb moisture as the crab mixture sits) and add more sauce or breadcrumbs as needed and taste for seasoning. Spread Japanese breadcrumbs on a work surface and place ring mold on top. Pat the crab into the mold and top with more Japanese breadcrumbs. Tap down to secure crumbs. Remove crab cakes from the mold and set aside. Repeat until all crab is used. Heat some of the vegetable oil in a large saute pan over medium heat. Sauteing in batches, brown the crab cakes on both sides, about 2 minutes per side. Reserve on an ovenproof platter. Place platter in a pre-heated 350-degree oven until heated through, about 5 minutes, and serve.

New Year's Eve

Lemon-Ginger Ice in Lemon Cups 8 medium to large lemons 1 1/2 cups sugar 2 cups water 2-inch piece fresh ginger, peeled and sliced Crushed ice 1 lemon, zest finely grated Fresh mint leaves, for garnish Instructions: To make the lemon cups: Trim a very thin slice off of the lemon bottoms so they'll sit sturdy when standing up. Cut off the top 1/3 of the lemon and reserve to cap the cups. Carefully hollow out each lemon with a teaspoon, turning and digging into the pith so the entire inside of the fruit comes out, take care to leave the lemon shell in tact. Chop and mash the lemon pulp and strain into a blender. (You should have about 1 cup of fresh lemon juice, reserve it for the filling.) Freeze the lemon cups in egg cartons, with their lids, at least 1 hour or up to overnight. The frozen shell will prevent the lemon ice from melting too quickly when you serve it. To make the ginger syrup: Combine the sugar, water, and ginger in a pot over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved and the ginger fragrant ¿ do not allow the syrup to boil or get dark. Remove from heat, cover, and steep until cool. Fill a blender with crushed ice, pour in the reserved cup of fresh lemon juice, add the ginger syrup (remove the big pieces of ginger), and process until slushy. Add the lemon zest and blend again. Freeze for 1 hour to firm it up a bit. Scoop the lemon ginger ice into the prepared lemon cups, garnish with mint leaves, top with the lemon cap, and serve. Serve in egg cups for a great presentation.

Easter

Ouzo Lemon Spritzer 2 ounces ouzo 4 fresh mint leaves Juice of 1 lemon Soda water Orange slices, for garnish Instructions: Place the ouzo, mint and lemon juice in a cocktail shaker with ice and shake vigorously. Strain over ice and top with soda water. Garnish with an orange slice and serve.

Easter

French Toast Buns 1/4 cup milk 2 eggs 2 potato buns 2 tablespoons butter Instructions: In a shallow bowl, whisk together the milk and eggs until well combined. Dunk both sides of the buns in the egg mixture until completely saturated, about 20 seconds on each side. In a medium saucepan set over medium heat, melt the butter and place the buns on top. Using a spatula, lightly press down on the buns so they make contact with the hot butter. Cook until golden, about 5 minutes on each side.

Easter

Pan-Seared Sole with a White Wine Mustard Sauce and Zucchini Fritters and Rice Almandine with Cranberries 3 sole fillets Salt and pepper Olive oil, for sauteing White Wine Mustard Sauce, recipe follows Green olives, chopped Zucchini Fritters, recipe follows Rice Almandine, recipe follows 1 cup white wine 1 cup yellow mustard 1 cup heavy cream 3 zucchini Salt 1 egg, beaten 1/2 cup Italian bread crumbs 1 clove garlic, minced Vegetable oil, for sauteing 1 cup long grain rice 1/8 cup dried cranberries 1/4 cup slivered almonds 1 tablespoon butter Instructions: Remove skin the sole fillets with a knife, leaving only the white flesh of the fish. Season each fillet on both sides with salt and pepper. In a large saute pan, heat just enough olive oil to cover the bottom of the pan, over high heat. Place the sole fillets in the pan and sear both sides until they are slightly brown and cooked through. Top each fillet with the white wine mustard sauce and diced green olives. Plate with Zucchini Fritters and Rice Almandine. In a medium sized saute pan, reduce the wine by 1/2 over medium-high heat. Add the mustard and the cream and stir thoroughly until the flavors have combined. Thoroughly clean the skin of the zucchini. With a standing grater, shred the zucchini and place in colander to drain the water. Add salt, to taste. In a medium sized bowl, combine the egg, breadcrumbs, and garlic. Add the zucchini to the bowl and toss until it is covered with the breadcrumb mixture. Form the mixture into small patties. In a large saute pan, heat vegetable oil over medium-high heat, and add the patties to the pan. Cook the fritters until both sides are browned and crispy. In a small pot, bring 2 cups of water to a rolling boil. Add the rice to the pot and reduce the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. In a small pan, saute the cranberries and almonds in butter over medium heat. Add the cranberries and the almonds to the rice before serving.

Thanksgiving

Grilled Oysters with Mango Pico de Gallo and Red Chili Horseradish 1 ripe mango, peeled, pitted, and cut into very small dice 1/2 red onion, peeled and cut into very small dice 1 small jalapeno, cut into very small dice 1 lime, juiced 2 tablespoons extra-virgin olive oil 2 teaspoons honey 2 tablespoons chopped fresh recao or cilantro leaves Salt and freshly ground pepper 1/2 cup prepared horseradish, drained 1 1/2 tablespoons ancho chili powder Salt 20 oysters, scrubbed well Instructions: Make the Mango Pico de Gallo: Mix together the mango, onion, jalapeno, lime juice, oil, honey, and recao or cilantro in a medium bowl. Season with salt and pepper, to taste, and stir to combine. Let sit at room temperature for 30 minutes before using. Mix together the horseradish and ancho chili powder in a small bowl. Season with salt, to taste. Heat grill to high. Dip oysters in water, as this will help them steam open on the grill. Place oysters on the grill, close the cover, and grill until all have opened, about 3 to 4 minutes. Discard any that do not open. Place a tablespoon of the Mango Pico de Gallo on top of each oyster and top that with a scant teaspoon of the Red Chili Horseradish.

Thanksgiving

Mixed Pudding Parfaits with Banana Chips and Chocolate Curls 1/2 cup hazelnuts 4 cups pudding, any combination of tapioca, vanilla, or chocolate 1/2 cup banana chips 1 chocolate bar Instructions: Preheat oven 350 degrees F. Place hazelnuts on a baking sheet and bake for 12 to 15 minutes. Place toasted hazelnuts in a dish towel. Fold over and rub towel over nuts to remove skins. Spoon pudding into tall parfait glasses, alternating flavors and colors. Top with banana chips and toasted hazelnuts. Using a vegetable peeler, peel chocolate from the bar, making chocolate curls. Sprinkle curls over parfaits and serve.

Easter

Grandma's Kitchen Sink Soup 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, diced (about 1 cup) 1 medium carrot, sliced (about 1/2 cup) 1 medium celery stalk, sliced (about 3/4 cup) Kosher salt and freshly ground black pepper 5 cups water, low-sodium chicken broth or a combination of both 1 piece of Parmesan cheese rind (optional) 1 ear corn, kernels removed, cob reserved for flavoring soup (optional) 1 small zucchini, shredded on large holes of box grater (about 1 1/2 cups) 1 cup sliced green beans (bite-sized pieces) 1 cup cold cooked rice, pasta, or grain 2 cups thinly sliced romaine lettuce or spinach 2 tablespoons chopped parsley Grated Parmesan and/or fresh lemon juice for serving Instructions: Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes. Add the water and/or broth, the Parmesan rind and the corn cob (if using). Bring to a boil, then reduce heat and simmer uncovered until the carrots are just tender, about 10 minutes. Add the corn kernels, zucchini and green beans and cook until all the vegetables are tender and the flavors have developed, about 10 minutes more. Discard the cheese rind and corn cob. Add the rice and cook for another 2 minutes, then stir in the greens. Once they begin to wilt, turn off the heat. Check for seasoning and, if necessary, add more salt and pepper. Ladle the soup into bowls and top with Parmesan and/or a squeeze of lemon juice.

Thanksgiving

Pumpkin-Ricotta Pancakes with Spicy Apple-Cider Caramel Sauce 1 cup heavy cream 1/2 cup apple juice 4 cloves 2 cinnamon sticks 2 star anise One 1-inch piece fresh ginger, peeled and chopped 1/8 teaspoon ground nutmeg 1 1/2 cups granulated sugar 1 tablespoon apple cider vinegar 1 tablespoon apple schnapps 1 1/2 cups all-purpose flour 2 tablespoons dark brown sugar 1 tablespoon granulated sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon ground ginger 2 large eggs 1 1/2 cups buttermilk 3/4 cup ricotta, drained for 1 hour in a strainer set over a bowl 1/2 cup pumpkin puree 2 tablespoons butter, melted and cooled, plus melted butter or nonstick spray for the griddle 3/4 cup creme fraiche, for serving Instructions: For the caramel sauce: Combine the cream, apple juice, cloves, cinnamon, star anise, ginger and nutmeg in a medium saucepan, and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Set aside and keep warm while you make the caramel. Combine the sugar, 1/2 cup water, and the cider vinegar in a medium saucepan over high heat, and cook without stirring until it reaches a deep amber color, about 8 minutes. Slowly strain in the warm cream, whisking constantly; continue whisking until smooth. (Be careful! The caramel will bubble up as you add the cream.) Whisk in the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. (The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.) For the pancakes: Preheat the oven to 250 degrees F. Place a baking sheet with a rack in the oven to heat. Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger in a large bowl. In a medium bowl, whisk together the eggs, buttermilk, ricotta, pumpkin and 2 tablespoons melted butter. Add the wet ingredients to the dry ingredients, and whisk until just combined; do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 1 hour. Heat a large nonstick pan or griddle over medium-low heat. Brush with melted butter or spray with nonstick spray. Drop a scant 1/4 cup of the batter onto the pan; cook until small bubbles form on the surface and at the edges and the bottom is lightly golden brown, about 3 minutes. (Adjust the heat if the bottom browns too quickly.) Flip, and continue cooking until golden brown on the reverse side, another 2 or 3 minutes. Remove to the rack in oven to keep warm. Repeat with remaining batter. Serve the pancakes with a drizzle of caramel sauce and a dollop of creme fraiche.

Thanksgiving

The Crantini 2 ounces vodka 3 ounces cranberry juice Instructions: Combine ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a chilled martini glass and garnish with a lemon twist.

New Year's Eve

Pepperoni Pizza Rolls with Hot Honey 5 tablespoons salted butter 2 cloves garlic, minced 1 pound pizza dough 1 cup shredded mozzarella cheese, plus more for sprinkling Pepperoni slices, for topping Vegetable oil, for the skillet Hot honey, for drizzling Instructions: Preheat the oven to 400˚ F. Melt the butter with the garlic in a saucepan. On a work surface, roll out the pizza dough into an 8-by-18-inch rectangle. Brush with one-third of the garlic butter and top with 1 cup mozzarella. Arrange pepperoni slices along one long side of the dough, then continue adding pepperoni to cover half of the dough. Tightly roll up the dough into a log, starting with the pepperoni side, then slice into 16 rounds. Arrange the rounds, cut-side up, in an oiled 8-inch cast-iron skillet and brush with the remaining garlic butter. Bake until golden, 20 to 25 minutes. Sprinkle with more mozzarella and continue baking until browned, about 10 minutes. Drizzle with hot honey before serving.

New Year's Eve

Pacific Halibut with Caramelized Fennel, Black Olives, Orange Zest, and Dill 1 large fennel bulb, sliced 2 cups sambuca or anisette 1 lemon, juiced Pinch red pepper flakes Salt 1/8 teaspoon orange zest 1/2 cup chopped kalamata olives 1/2 tablespoon fresh chopped dill 1 teaspoon butter 4 (6-ounce) halibut fillets or any white fish Freshly ground black pepper Extra-virgin olive oil Instructions: In a saute pan add the sliced fennel and the sambuca. Cook's Note: Pour the liqueur into the pan when the fire is off, as it is very flammable. Put the pan over low heat, and let the sambuca ignite. Allow the alcohol to evaporate and cook at medium heat until the liqueur begins to caramelize. At this point it will start to bubble. Add the lemon juice, red pepper flakes, salt, to taste, the orange zest, the olives, and dill. Cook for a couple of minutes, and then stir in a teaspoon of butter to give the sauce a little creaminess. Set aside. Score the fish fillets, cut them in half and season with salt and pepper, to taste. Coat a saute pan, over medium heat, with extra-virgin olive oil and add the fillets, skin side down. Allow to cook for 3 to 5 minutes. Remove from the heat. To serve: Put some of the fennel sauce in the center of each serving dish and top with 2 pieces of the fish.

Thanksgiving

English Peas Cheese Tartlets 1/2 cup heavy cream 3 cloves garlic, finely chopped 3 shallots, finely chopped 8 ounce package frozen peas, thawed 1/2 cup grated Parmesan, divided 1/8 teaspoon ground nutmeg Salt and freshly ground black pepper 16 (2-inch) short-dough tartlet (butter based shells used to make hors d'oeuvres, available in gourmet stores) Instructions: Combine cream, garlic, and shallot in a saucepan over low heat and reduce by about 1/3. Preheat oven to 300 degrees F. Add peas, half of the Parmesan, nutmeg, and salt and pepper to cream mixture, and continue to reduce to medium thickness, then let cool. Place a spoonful of the peas mixture into each tartlet shell. Sprinkle reserved Parmesan on top of each. Brown in oven, and serve hot.

Easter

Tuiles 7 tablespoons (100 grams) unsalted butter, softened 3/4 cup plus 2 tablespoons (100 grams) confectioners' sugar 2/3 cup (97 grams) all-purpose flour 3 large egg whites Instructions: In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes. Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles. Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.

Easter

Chicken and Date Pastilla Cooking spray 1 tablespoon olive oil 1 cup onion, thinly sliced 2 teaspoons grated fresh ginger 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups diced cooked chicken, about 2 breast halves 1/2 cup sliced pimento-stuffed olives 1/2 cup chopped dates 4 eggs, lightly beaten 1/2 cup reduced-sodium chicken broth 8 sheets phyllo dough 1/4 cup sliced or slivered almonds Confectioners' sugar Instructions: Preheat oven to 425 degrees F. Coat a 9-inch pie plate with cooking spray. Heat oil in a large skillet over medium-high heat. Add onion and ginger and cook 3 minutes, or until soft. Add cumin, coriander, cinnamon, salt, and black pepper and cook 1 minute, until spices are fragrant. Add chicken, olives and dates and cook 1 minute to heat through. Remove from heat. In a medium bowl, whisk together eggs and broth. Add to chicken mixture. Arrange 1 sheet of phyllo in the bottom of pie plate, allowing dough to hang over the edges. Spray with cooking spray and then top with another sheet of phyllo dough. Top with 1/3 of chicken mixture. Fold overhanging dough over chicken filling. Continue layering, using all sheets, 2 at a time, ending with phyllo dough, fold top sheets over, to cover the filling so nothing is hanging over the sides. Spray the surface with cooking spray and top with almonds. Bake 15 minutes, until golden brown. Sift confectioners' sugar over top just before serving. Note: Keep phyllo sheets moist in between use so they do not dry out. Cover them with a damp towel or cloth.

Eid al-Adha

Brunswick Stew One 4-pound Chicken 3 pounds pork loin 1 tablespoon salt 5 ounces Worcestershire sauce 4 ounces wine vinegar 4 ounces rice vinegar 2 large cans whole tomatoes 1 small red pepper, seeded 4 large Vidalia onion 16 ears white corn, shucked, boiled, kernels removed Two 10-ounce packages frozen lima beans Two 10-ounce packages frozen okra Two 10-ounce packages frozen black eyed peas 6 medium garlic cloves minced 8 chicken broth bouillon cubes 1 tablespoon hot pepper sauce 1 tablespoon prepared mustard 32 ounces ketchup 10 ounces steak sauce 3 large lemons, juiced 1 dash extra hot pepper sauce Instructions: In a large pot or Dutch oven, over very low heat, cook chicken and pork over very low heat in seasoned water (salt, Worcestershire sauce, wine vinegar, rice vinegar and 1 quart water), covered, overnight. Next day pick meat from bone and pulse in food processor to small pieces. Then add back to the stock. To food processor pulse into small pieces tomatoes, red pepper, onions, corn, lima beans, okra and black eyed peas, and add them along with garlic cloves and bouillon cubes to stock. Then add hot pepper sauce, mustard, ketchup, steak sauce, lemon juice. Cook slowly on top of the stove, covered, stirring every 30 minutes or so for 8 hours. Stir in the extra hot pepper sauce. Then refrigerate for 24 hours and re-heat before serving.

Thanksgiving

Tuna Provencale 5 tablespoons extra-virgin olive oil 1 teaspoon ground cumin, plus additional 1 teaspoon fennel seeds, plus additional 1 clove garlic, peeled and chopped 2 sprigs thyme, leaves only 1 lime, zest finely grated Freshly ground black pepper 2 (1-pound) tuna steaks 2 Texas onions (spring onions), peeled, trimmed, and each cut into 8 wedges 1 bulb fennel, trimmed and cut into 1/4-inch thick slices 2 small zucchini, trimmed and cut into 1/4-inch-thick slices 2 orange baby bell peppers, cored, seeded, deveined, and cut into 1/4-inch thick slices Salt 12 fava beans, peeled 8 cherry tomatoes, halved 1 seedless orange, peeled and cut in segments 1 lemon, zest finely grated, flesh peeled, and cut in segments 4 sprigs basil, leaves only, washed 2 tablespoons Nicoise olives, pitted 1 tablespoon pistachios Vegetable oil Fleur de sel Instructions: Combine 2 tablespoons olive oil, cumin, fennel seeds, garlic, thyme leaves, and lime zest; season, to taste, with pepper. Rub the marinade all over the tuna steaks. Cover and marinate in the refrigerator. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, fennel, a pinch of cumin, and a pinch of fennel seeds and cook, stirring, for 5 minutes (don't let the vegetables brown). Add the zucchini and bell peppers, season to taste with salt and pepper, and continue to cook for 5 minutes. Separately, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the fava beans and cook, stirring, for 1 minute. Add the cherry tomatoes, orange segments, lemon zest and segments, half of the basil leaves, olives, and pistachios. While the vegetables are cooking, heat a grill pan over high heat. Brush the pan with vegetable oil and grill the tuna steaks for 4 minutes on each side for medium rare. Let rest for 5 minutes before cutting each steak into 4 slices. Divide the vegetables among 4 warm dinner plates. For each plate, top with the remaining basil leaves and put 2 slices of tuna on top of the vegetables. Season the tuna with fleur de sel and spoon the citrus-fava mixture around the plate. Serve immediately.

Easter

Banana Chocolate Crumbles Nonstick cooking spray 4 large bananas, sliced 1/4 cup brown sugar 1/3 cup semi-sweet chocolate chips 4 tablespoons unsalted butter, softened, divided 1 1/2 cups baking mix 2 tablespoons sugar 1/4 cup cocoa powder 1/4 cup milk, divided 3/4 cup heavy cream 2 tablespoons powdered sugar Instructions: Preheat the oven to 400 degrees. Spray an 8 by 8-inch pan with nonstick spray. Stir together the banana slices, brown sugar, chocolate chips, and 2 tablespoons butter in a bowl. Spread evenly into the prepared pan. Combine the baking mix, sugar, cocoa powder, remaining 2 tablespoons butter, and 2 tablespoons milk in another bowl. Using your fingers or a fork, combine until you get a moist crumble. Spread the topping evenly over the banana mixture. Bake until golden brown, 15 to 20 minutes. Let cool. When you are ready to serve, whip the cream with the powdered sugar. Serve the crumble topped with the whipped cream.

Easter

Toffee Chocolate Chip Cookies Crisco® Original No-Stick Cooking Spray 1 cup firmly packed light brown sugar 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening or 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening 1 large egg, lightly beaten 2 tbsps. milk 1 tsp. salt 3/4 tsp. baking soda 1 tsp. vanilla extract 1 3/4 cups Pillsbury BEST® All Purpose Flour 3/4 cup coarsely chopped pecans 1/2 cup semi-sweet chocolate chips 1 (8 oz.) pkg. toffee baking bits Instructions: HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray. COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended. ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits. DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets. BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.

Holiday Season

Crispy-Cakey Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 1/4 teaspoons salt 3/4 teaspoon baking soda 2 sticks unsalted butter, softened 3/4 cup packed light brown sugar 3/4 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 2 cups semisweet chocolate chips Instructions: Whisk the flour, salt and baking soda in a large bowl. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Holiday Season

Lime Souffle Butter flavored cooking spray Granulated sugar 1/3 cup lime curd (recommended: Dickenson's) 1 container (99g) fat-free vanilla pudding (recommended: Kraft Handi-Snacks) 4 egg whites Powdered sugar 2 thinly cut lime slices, halved, coated in granulated sugar Instructions: Preheat oven to 400 degrees F. Spray 4 (6-ounce) ramekins with butter flavored cooking spray. Lightly coat inside of ramekins with sugar; set aside. In a small bowl, stir together lime curd and vanilla pudding. Set aside. Place egg whites in a medium bowl. Use an electric mixer to beat egg whites to stiff, but not dry, peaks. Stir 1/4 of egg whites into bowl with lime mixture. Spoon mixture over bowl with egg whites and gently fold together until just combined. Divide among ramekins. Place on baking sheet and bake in preheated oven for 20 minutes or until risen and golden brown. Serve immediately garnished with a dusting of powdered sugar and half of a sugared lime slice.

Easter

Cran-applesauce Sundaes 1 1/2 cups all natural apple sauce 1/2 cup good quality whole berry cranberry sauce (recommended: Ocean Spray) 2 pinches ground cinnamon 2 teaspoons orange zest 2 pints French vanilla ice cream Whipped cream 1/4 cup chopped toasted pecans Instructions: For dessert, warm the apple and cranberry sauces in microwave or in a small pot over low heat and season with cinnamon and orange zest. Place a little cranapple sauce in the bottom of a sundae dish, top with 2 scoops ice cream, more sauce and whipped cream, garnish with chopped pecans.

Thanksgiving

Torta Caprese 6 ounces semisweet chocolate 1 1/2 sticks unsalted butter 2/3 cup sugar, divided 8 large eggs, separated 1 1/3 cups walnut pieces, about 5 1/2 ounces 1/3 cup all-purpose flour Confectioners' sugar for finishing Instructions: Preheat oven to 350 degrees, setting rack at middle level. Butter a 10-inch round cake pan, 2 inches deep, and cut a piece of parchment or waxed paper to fit the bottom. Cut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally. Remove the bowl from the pan and cool slightly. In a large mixer, beat the butter with half the sugar until soft and light. Beat in the chocolate, then the yolks, one at a time, scraping bowl and beaters often. Continue beating until the mixture is smooth and light. Place the walnuts in the bowl of a food processor and grind them finely, pulsing the machine on and off at one second intervals. Be careful that the walnuts do not become pasty. Stir the walnuts into the batter. In a clean dry bowl, beat the egg whites until they hold a very soft peak and beat in the remaining sugar in a slow stream. Beat the whites until they hold a soft glossy peak. Stir 1/4 of the whites into the batter, then fold in the rest with a rubber spatula, so that no streaks remain. Pour the batter into the prepared pan and smooth the top. Bake the Torta Caprese about 40 minutes, until the center is firm when pressed with a fingertip. Cool the cake in the pan for 10 minutes. The cake may sink slightly, though this does not affect its texture. Trim off any loose crust and invert the cake on a rack, remove the pan and allow to cool completely. Dust cake with confectioners' sugar and slide onto a platter.

Easter

Bacon Cheeseburger Salad 3 sesame seed buns, cut into 1-inch cubes 1/4 cup (1/2 stick) salted butter, melted 1 1/2 pounds ground chuck steak 1 tablespoon Worcestershire sauce Kosher salt and freshly ground black pepper 3 slices yellow American cheese, cut into quarters 3 hearts romaine lettuce 1/2 cup dill pickle slices plus 1/4 cup pickle juice from the jar 1 pound cherry tomatoes, halved 1/2 small red onion, thinly sliced into rings 6 slices cooked bacon, halved widthways Thousand Island dressing, for serving Instructions: Preheat the oven to 350 degrees F. Toss the cubed buns in a medium bowl with the melted butter, then place on a rimmed baking sheet. Bake until toasted, about 10 minutes. Preheat a grill on medium heat. Stir together the beef, Worcestershire sauce, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl until combined. Make into 12 patties. Place the patties on the grill, in batches if necessary, and cook until browned on the first side, about 2 minutes. Flip and top each with a quarter slice of cheese, then cook for 2 minutes more. Meanwhile, roughly chop the lettuce. Place in a large bowl along with most of the pickles, most of the tomatoes and most of the red onion, reserving the leftovers for garnish. Drizzle with the pickle juice and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Just before serving, top the salad with the burger patties, croutons and bacon, plus the remaining pickles, tomatoes and red onion. Drizzle with Thousand Island dressing.

Thanksgiving

Macaroni and Cheese Carbonara Unsalted butter, for the baking dish 1 tablespoon olive oil 1 1-inch-thick slice pancetta, cut into small dice 4 cloves garlic, finely chopped 3 tablespoons all-purpose flour 5 cups whole milk, or more if needed, hot 4 large egg yolks, lightly whisked 2 teaspoons finely chopped fresh thyme leaves 1/2 teaspoon cayenne pepper 2 cups (8 ounces) grated asiago cheese, plus more for the top 1 1/2 cups (6 ounces) grated Irish white cheddar cheese, plus more for the top 1 1/2 cups (6 ounces) grated American cheddar cheese, plus more for the top 1 cup (4 ounces) grated aged fontina cheese, plus more for the top 1/2 cup freshly grated parmesan cheese, plus more for the top Kosher salt and freshly ground black pepper 1 pound elbow macaroni, cooked just under al dente 1/2 cup coarsely chopped fresh flat-leaf parsley leaves Instructions: Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set it aside. Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the garlic to the fat in the pan and cook until lightly golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, 3 to about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time. Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish. Combine an additional 1/4 cup each asiago, cheddars, fontina and parmesan in a bowl and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving. ;

Easter

Baby Spinach, Avocado, and Pumpkin Seed Salad 10 cups baby spinach leaves, washed and ready to use 1/2 cup green pumpkin seeds 2 (small to medium-sized) avocados 2 tablespoons olive oil 1 lime, zested and juiced 1/2 teaspoon salt Instructions: Put the spinach leaves and pumpkin seeds into a large salad bowl. Halve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds. Mix the olive oil, lime juice and zest in a small bowl. Add the salt and whisk to emulsify. Pour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces.

Thanksgiving

Lemon Brulee Tart 2 1/2 cups all-purpose flour, plus more for dusting 1/2 cup granulated sugar, plus more for topping Zest of 1 lemon Pinch salt 1 vanilla bean, seeded 2 sticks (1/2 pound) unsalted butter, cut into 1/2-inch pieces and chilled 3 large organic egg yolks, plus 1 white 1 shot rum or grappa 1 cup whipping cream 1 cup granulated sugar 5 large egg yolks 2 large eggs Zest and juice of 2 organic lemons 2 tablespoons powdered sugar, for garnish Instructions: For the dough: Add the flour, sugar, lemon zest and salt to a stand mixer fitted with a dough hook. Mix together for 30 seconds. Add the vanilla seeds and mix to combine. Add the butter and mix on medium speed (no higher than speed 4), until the mixture looks like coarse crumbs. In a small bowl, beat together the egg yolks and the rum. Add to the mixer, as the machine keeps running on medium speed; the dough will start to form. As soon as it starts to leave the sides of the bowl, turn off the machine. By hand, on a flat surface, work the dough into the shape of a disk and refrigerate for about 1 hour. Preheat the oven to 375 degrees F. Butter an 11-inch tart pan very well. On a floured surface, roll the dough to about 1/4-inch thick and gently lay it into the tart pan. Press the dough lightly into the round edges, then, using your fingers, press on the edges of the pan, cutting off the excess. With a fork, poke the dough several times, all the way through to the pan. Brush the dough with a thin layer of egg white. Bake, with a sheet tray on the rack below it, until the edges of the dough look golden and crisp, 25 to 30 minutes. For the filling: Whisk together the cream, sugar, yolks and eggs in a large bowl. Whisk in lemon juice and zest. Let rest while the tart shell bakes. Remove the crust from oven, place on a sheet tray and pour the filling into the warm shell. Tap gently on the counter to release any excess air bubbles. Lower the oven temperature to 300 degrees F. Bake the tart in the oven for 40 minutes. The custard will appear firm with just a slight jiggle in the center of the tart. Remove from the oven and let cool for about 30 minutes. To serve, remove the tart from the pan, sprinkle evenly with granulated sugar and use a torch to caramelize it. Repeat the final step twice to ensure a real crunch! Garnish with the powdered sugar.

Easter

Autumn Layered Salad with Butternut Squash and Quinoa 1/2 cup pecan halves 1/3 cup plus 3 tablespoons apple cider vinegar 1 1/2 teaspoons Dijon mustard 1 teaspoon honey Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 1 pound peeled butternut squash chunks (about 3 cups) 1/2 cup red quinoa, rinsed well 1 bunch collard greens, stems removed and leaves cut into thin ribbons (about 8 cups) 4 ounces fresh goat cheese, crumbled 1/2 cup fresh parsley leaves, roughly chopped 6 pickled sweet piquante peppers, such as Peppadews, finely chopped 1 large crisp apple, chopped 1/3 pound deli-sliced baked honey ham, cut into bite-size pieces 2 cups sweet potato chips, slightly crushed Instructions: Preheat the oven to 350 degrees F. Spread the pecans out on a rimmed baking sheet, and roast until golden, 8 to 10 minutes. Let cool, and roughly chop. Turn the oven up to 425 degrees F. Transfer the pecans to a medium bowl. Add 1/3 cup of the vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette. Spread the squash out on a rimmed baking sheet, drizzle with 2 tablespoons of the pecan vinaigrette, sprinkle with a large pinch of salt and toss to combine. Roast until the squash is fork-tender and browned in spots, 30 to 40 minutes. Let cool. (The squash can be made and refrigerated up to 2 days ahead.) Meanwhile, combine the quinoa and 1 cup water in a small saucepan. Bring to a simmer, cover, adjust the heat to medium-low and cook until all the water is absorbed and the quinoa is tender, 15 to 20 minutes. Let cool in the pan. (The quinoa can be made and refrigerated up to 2 days ahead.) Put the collards in a medium bowl, and add the remaining 3 tablespoons vinegar and 1/4 teaspoon salt. Rub the vinegar and salt into the collards, and let sit until the greens are tender, about 30 minutes, tossing and massaging again about halfway through. Combine the goat cheese, parsley and piquante peppers in a small bowl. Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with the quinoa, then add the following in separate layers: half the collard greens, the roasted squash, the goat cheese mixture, the apples, the ham, and the remaining collard greens. Top with the sweet potato chips. (The salad, except for the chips, can be put together, covered and refrigerated up to 2 hours ahead; top with the chips right before serving.) If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining pecan vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.

Thanksgiving

Soft-Shell Chili Crabs with Mango Noodle Salad 4 fresh or frozen soft-shell crabs 2 tablespoons peeled and grated fresh ginger 1 tablespoon peanut oil 1 tablespoon Shaohsing rice wine 1 teaspoon Chinese five-spice powder 1/4 teaspoon cayenne powder Peanut oil, for frying 2 heaping tablespoons plus 1 cup sweet potato starch 2 eggs, beaten 2 large pinches sea salt 2 large pinches crushed dried chile flakes Mango Noodle Salad, recipe follows 1 tablespoon finely sliced chives, for garnish 2 Fresno chiles, seeded and sliced, for garnish 4 ounces mung bean noodles or rice noodles, rehydrated 6 ounces baby spinach or arugula 1 Fresno chile, seeds removed and finely sliced 1 mango, peeled, stone removed and diced 1/4 cup rice wine vinegar 3 tablespoons sweet chili sauce 1 tablespoon fish sauce 1 tablespoon lime juice 1 tablespoon peanut oil Instructions: Prepare the crab by cutting away the face (this can taste bitter), slicing just behind the eyes. Next, lift the flap on the underside of the crab and cut this off. Loosen the top \shell\ of the body and remove the gills. Rinse the crabs well. For the marinade: Mix together the ginger, peanut oil, rice wine, five-spice powder and cayenne in a bowl. Add the crabs, cover with plastic wrap and marinate for 30 minutes. Fill a wok halfway with peanut oil. Place over medium-high heat and heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. In a shallow bowl, stir together 2 heaping tablespoons sweet potato starch with the beaten eggs (the batter can have some lumps). Remove the crabs from the marinade. Dip the crabs in the batter and then dredge again in the remaining sweet potato starch. Carefully lower the crabs into the hot oil using a slotted spoon. Deep-fry until golden brown, 3 to 4 minutes. Drain on paper towels and season with the salt and dried chile flakes while they are still hot. Serve immediately over Mango Noodle Salad and garnish with the chives and Fresno chiles. In a large bowl, toss together the noodles, spinach, chiles and mango and set aside. Whisk together the vinegar, chili sauce, fish sauce, lime juice and peanut oil. Taste and adjust flavors if desired. Dress the salad just before serving.

Easter

Smoked Sausage Rice and Peas 10 ounces frozen black-eyed peas, thawed Kosher salt 2 tablespoons extra-virgin olive oil 6 ounces turkey kielbasa (or other smoked sausage), thinly sliced 1 large bunch scallions, sliced, white and green parts separated 2 small ribs celery, diced 6 cloves garlic, sliced 1 jalapeno, finely chopped 2 teaspoons jerk seasoning 2 teaspoons chopped fresh thyme 2 tablespoons tomato paste 1 cup uncooked long-grain brown rice 2 bay leaves 4 cups stemmed and chopped collard greens Instructions: Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil. Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir. Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves. Just before serving, add the scallion greens and fluff with a fork.

Thanksgiving

Brussels Sprouts with Bacon And Herbs 2 lbs. fresh Brussels sprouts, trimmed and halved, or quartered if large kosher salt 3 slices bacon, diced 2 large garlic cloves, minced 1/2-cup chopped flat leaf parsley freshly ground black pepper Instructions: Bring salted water to a boil in a medium saucepan, add Brussels sprouts and boil uncovered until just tender. Drain in a colander and set aside. In a large heavy skillet, cook bacon until crisp and fat is rendered. Remove bacon pieces with a slotted spoon and pour off all but a tablespoon of fat. Add garlic and cook, stirring, over medium high until garlic is softened and just beginning to brown, about three minutes. Add Brussels sprouts and cook, stirring, until they are heated through. Stir in parsley and season with additional salt and black pepper. Serve immediately.

Thanksgiving

Pasta E Fagioli 4 tablespoons extra-virgin olive oil, plus more for drizzling 2 cloves garlic, finely chopped 1 small red onion, finely chopped 1 small carrot, finely chopped 1 small celery stalk, finely chopped 3 (ounces) pancetta, diced 3 fresh sage leaves 1 sprig fresh rosemary Salt and freshly ground black pepper 2 cups cannellini beans 4 1/4 cups water 1/2 pound spaghetti 1/2 cup freshly grated Parmigiano Reggiano cheese Fresh parsley, finely chopped Instructions: In a large pot, heat up the extra-virgin olive oil and saute the garlic, onion, carrot, celery, and pancetta for 5 minutes. Add the fresh sage and rosemary, allowing the olive oil to absorb the flavors of the herbs. Season with salt and pepper to taste. Add the beans and cook for a few minutes. With the back of a fork, mash up a quarter of the beans and add 1 cup water. Break the uncooked spaghetti into thirds using your hands and add into pot. Stir for about a minute. Add the remaining 3 1/2 cups water and bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency. Let rest for 10 minutes off the heat. Add the freshly grated Parmigiano cheese, parsley, and finish with a drizzle of extra-virgin olive oil. Serve warm.

New Year's Day

Carrot Cake Cupcakes 2 cups sugar 1 1/3 cups vegetable oil 1 teaspoon pure vanilla extract 3 extra-large eggs 2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 1/2 teaspoons kosher salt 3 cups grated carrots (less than 1 pound) 1 cup raisins 1 cup chopped walnuts 3/4 pound cream cheese, at room temperature 1/2 pound unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1 pound confectioners' sugar Instructions: Preheat the oven to 400 degrees F. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined. Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack. For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth. When the cupcakes are cool, frost them generously and serve.

Easter

Koolickles One 32-ounce jar whole dill pickles 2/3 cup sugar 1 envelope unsweetened drink mix, such as Kool-Aid Instructions: Remove the pickles from the jar and slice if desired. Add the sugar and drink mix to the liquid in the jar and stir to dissolve. Add the pickles back to the jar. Refrigerate for at least 1 week, turning every day or so.

Halloween

Italian Mixed Salad 2 teaspoons olive oil 12 ounces turkey sausage, casings removed 1/2 head romaine lettuce, cut into bite-size pieces 1/2 head butter lettuce, cut into bite-size pieces 1/4 head iceberg lettuce, cut into bite-size pieces 2 tomatoes, coarsely chopped 6 ounces Provolone, cubed 3/4 cup rinsed canned red kidney beans, patted dry 3/4 cup rinsed canned garbanzo beans, patted dry Red Wine Vinaigrette, recipe follows Salt and freshly ground black pepper Instructions: Heat the oil in a heavy medium skillet over medium-high heat. Add the sausage and cook until brown and cooked through, breaking the sausage into bite-size pieces, about 5 to 8 minutes. Transfer the sausage to a plate. Cool to room temperature. Chop and combine the lettuce, tomatoes, cheese, and cooked sausage in a large bowl. Add beans and enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

Thanksgiving

Simple Scrambled Eggs 8 large eggs Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter Instructions: Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.

Easter

Dragon Potatoes 1 pound dried black beans 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons dried oregano 1 tablespoon dried basil 5 cloves garlic, chopped 2 bay leaves 1 medium yellow onion, chopped Salt 1 1/2 pounds boneless pork butt 1 1/2 teaspoons ground chili powder 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 3/4 teaspoon salt 3/4 teaspoon pepper 5 guajillo chiles, stems removed, soaked in water and blended 3 cloves garlic, minced 1 bay leaf 1 medium yellow onion, chopped 2 pounds red potatoes, unpeeled 1/2 cup (1 stick) margarine or butter 2 tablespoons chopped fresh rosemary 2 tablespoons coarsely ground pepper 1 ripe avocado 1 1/2 cups chopped fresh cilantro 1 clove garlic 1 jalapeno, stem removed and halved 1/2 cup almond or soy milk 2 jalapenos, sliced 1 cup shredded jack cheese 1/2 cup diced tomatoes 1/2 cup diced green onions 1/4 cup chopped fresh cilantro 5 tablespoons sour cream Instructions: For the black beans: Soak beans overnight. Put the beans in a large stockpot and add 8 cups cold water. Bring to a boil, then add cumin, chili powder, oregano, basil, garlic, bay leaves, onion and salt. Cover and simmer until the beans are tender, about 1 1/2 hours. For the carnitas: Preheat the oven to 350 degrees F. Cut pork into 4 or 5 pieces. Rub chili powder, cumin, oregano, salt, pepper and chile sauce all over the pork and place in a baking pan. Add the garlic, bay leaf and onion. Add 1 cup of water to the pan and cover with foil. Bake until meat is tender and will shred with a fork, 1 1/2 hours. For the rosemary potatoes: Put potatoes in a pot of water and bring to a boil. Cook until tender when pierced with a fork, about 30 minutes. Drain the water and set the potatoes aside to cool. When the potatoes are cool enough to touch, smash them with your hands to flatten them into patties. Heat half the margarine on a flat-top grill or griddle until melted, then add the smashed potatoes. Put the remaining margarine or butter on top of the potatoes and sprinkle with rosemary and black pepper, then cook until golden brown, about 6 minutes. Flip the potatoes, then cook until golden brown, an additional 6 minutes. (Keep the flat-top hot.) For the avocado sauce: Put avocado flesh, cilantro, garlic and jalapeno in a blender. Blend while slowly adding milk of choice. For the dragon potatoes: Divide potatoes among 5 plates. Cover with black beans and top with carnitas. Grill the jalapenos on the flat-top for 1 minute and place on top of carnitas. Top dish with jack cheese, tomatoes, green onions, cilantro, sour cream and avocado sauce.

Halloween

Omelet with Strawberries 7 to 8 medium strawberries, hulled and thinly sliced 2 tablespoons granulated sugar 1 tablespoon white wine vinegar 4 large eggs, beaten, at room temperature 2 tablespoons granulated sugar 1 tablespoon heavy cream 1/2 teaspoon kosher salt 3 tablespoons finely chopped fresh mint 1 tablespoon unsalted butter, at room temperature 1/2 tablespoon extra-virgin olive oil 1/2 cup heavy whipping cream 11/2 teaspoons powdered sugar 1 teaspoon vanilla extract Instructions: For the strawberries: Toss together the strawberries, granulated sugar and vinegar in a small bowl. Allow the mixture to stand for 15 minutes. Strain before using. For the omelet: Whisk together the eggs, granulated sugar, cream and salt until smooth in a medium bowl. Stir in the mint. Heat the butter and oil over medium-high heat in a 10-inch nonstick skillet. Add the egg mixture and cook until almost set, about 4 minutes. Spoon the strawberry mixture down the center of the omelet. Fold the edges of the omelet over the strawberries. Cook until the egg mixture has set, 3 to 4 minutes. For the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks. Cut the omelet into slices and serve with whipped cream.

Easter

Peanut Butter Dip 1 cup vegetable broth 1/2 cup peanut butter 3 tablespoons chopped shallots 1 teaspoon Worcestershire sauce 1 garlic clove, minced 1 teaspoon sugar Salt and freshly ground pepper, to taste Optional: 1 jalapeno, chopped Celery sticks or grilled chicken fingers as an accompaniment Instructions: In a small saucepan over low heat combine vegetable broth, peanut butter, shallots, Worcestershire, garlic, sugar, salt and pepper and optional jalapeno. Cook until the mixture thickens, about 15 minutes, stirring constantly. Serve with celery sticks, grilled chicken fingers.

Halloween

Strawberry and Tequila Cooler 16 ounces strawberries, fresh Lemon slices 4 sprigs fresh mint, plus leaves for garnish 4 ounces agave syrup 6 to 8 ounces tequila Crushed ice Club soda Instructions: Muddle the strawberries with the lemon slices, mint, and agave syrup in a large pitcher. Add the tequila and stir well. Pour over rocks glasses filled with crushed ice. Top each glass with club soda and garnish with mint leaves before serving.

4th of July

Warm Russian 1 ounce vodka 1 ounce brandy 1/2 ounce coffee liqueur 1/2 ounce heavy cream Ground cinnamon, for garnish Instructions: Combine the vodka, brandy, coffee liqueur and heavy cream in a cocktail shaker with ice and shake. Pour into 2 shot glasses and serve with a pinch of cinnamon.

New Year's Eve

Ginger Martini 3 ounces vodka 1/2 to 1 ounce Ginger Syrup, recipe follows 1/2 teaspoon freshly squeezed lime juice Candied ginger and lime twist, for garnish 1 lemon 2 cups coarsely chopped fresh ginger with peel (about 8 ounces) 1 cup sugar 2 cups water Instructions: Fill a cocktail shaker or small pitcher with ice. Add the vodka, ginger syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Add twist and serve. Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor. Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.

New Year's Eve

Curried Cauliflower Soup 3 tablespoons unsalted butter 1 1/2 teaspoons finely grated peeled fresh ginger 2 cloves garlic, finely chopped 1 onion, chopped Kosher salt and freshly ground black pepper 1 head cauliflower (about 1 1/2 pounds), trimmed and cut into florets 2 teaspoons curry powder 4 cups low-sodium chicken broth or water Fresh cilantro leaves and chopped salted cashews, for serving Instructions: Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly. Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.

Thanksgiving

Gimme Some Skin Skin of 1 chicken (in as big of sheets as possible) 4 pieces of very plain white sandwich bread (Pepperidge Farm white loaf does nicely) 1 tablespoon Duke's mayonnaise Kosher salt and freshly ground pepper Dry marjoram, to sprinkle Instructions: Start by removing the skin from the chicken and spread, fat-side down, on paper towels or paper plates to dry. (I'm a huge fan of paper plates in the kitchen.) Be sure to get the skins as flat and stretched as possible. Dry for 10 minutes. Crank your waffle iron to high. When the skins are dry, move carefully to the waffle iron; depending on your model you may only get a couple of pieces in at a time. Do not allow them to overlap. Cook 2 to 3 minutes, then use a spatula or kitchen tweezers to flip and rotate the skins about 45 degrees. Continue cooking until golden brown and crisp: about 5 minutes total. Remove to a rack and season with salt and pepper. Repeat until all the skins have been converted into meat crackers, stopping halfway through to carefully pour the rendered fat (schmaltz) into a heatproof bowl. DO NOT DISCARD AS THIS IS ESSENTIALLY GOLD. To make sandwiches, brush one side of a single piece of bread liberally with schmaltz. Place the bread schmaltz-side down on the waffle iron. Spread with mayonnaise then top with a layer of the skin and season with the marjoram. Spread some mayonnaise on one side of a second slice of bread and close the sandwich, mayonnaise-side down. Brush the top with schmaltz and close the waffle iron lid. Weigh the top of the waffle iron down with a cast-iron skillet or a 28-ounce can of tomatoes. After 2 minutes check for doneness. When you peek under the bread corner it should be golden brown and everything should be crisp. EVERYTHING. Repeat the process with the remaining bread and ingredients. Serve as is or cut into quarters. Serve with the soup or just binge right then and there with no apologies. If so, shower afterwards.

Halloween

Sweet Potato and Black Bean Burritos 1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes Olive oil, for drizzling Kosher salt and freshly ground black pepper 2 cloves garlic, minced 1/2 Spanish onion, finely diced 1 jalapeno, seeded and finely chopped 1 tablespoon chili powder 1 tablespoon tomato paste 1/2 teaspoon dried Mexican oregano 2 cups packed fresh baby spinach One 15-ounce can black beans, drained One 14.5-ounce can diced tomatoes 1 cup crumbled queso fresco Juice of 1 lime Ten 10-inch whole-wheat tortillas 1 bunch fresh cilantro, chopped Hot sauce, as desired Instructions: Preheat the oven to 425 degrees F. Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside. Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed. Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months. To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

Thanksgiving

Mamie's Chicken Stew 2 tablespoons/30 ml canola oil One 4-pound/2 kg whole chicken 2 large carrots, peeled and roughly chopped 2 stalks celery, chopped 2 medium onions, chopped 1 head garlic, halved 1 leek, chopped 1 tablespoon/15 ml peppercorns A handful fresh parsley, leaves torn About 10 sprigs fresh thyme Salt and freshly ground black pepper 4 potatoes, cubed 12 ounces/375 g bow tie pasta Instructions: In a large saucepan, heat the oil over medium-high heat. Add the chicken, stir to coat and cook until brown on all sides, about 5 minutes. Add the carrots, celery, onions, garlic and leek and continue cooking until the vegetables are a light brown. Add enough water to cover the chicken, and then add the peppercorns, parsley and thyme. Stir to mix and bring to a simmer. Reduce the heat to low and let simmer until the meat falls off the bone, about 2 hours. Keep the chicken aside and let cool. Keep the stock. Debone and cut the meat in chunks. Strain and skim the fat from the stock. Adjust the seasoning with salt and pepper. (This step can be done the day before.) Add the potatoes to the stock and cook for 20 minutes. Skim the surface if necessary. Add the pasta and continue cooking until the pasta is al dente, 8 to 10 minutes. Add the chicken chunks. Adjust the seasoning and serve.

Thanksgiving

Southwest \Dug-Up\ Brownies 8 ounces unsalted butter, plus more for greasing 6 ounces dark chocolate 3 tablespoons unsweetened cocoa powder 3/4 teaspoon ancho chile powder 1/2 teaspoon ground cinnamon 1/4 teaspoon chipotle powder 1 cup sugar 1 tablespoon vanilla extract 1 teaspoon salt 3 eggs 1 cup all-purpose flour 1 vanilla bean, split lengthwise and minced 1 pound confectioners' sugar 2/3 cup unsweetened cocoa powder 7 tablespoons unsalted butter 1/3 cup boiling water 1/4 teaspoon salt 1/4 teaspoon vanilla extract Caramelized cacao nibs, for garnish Instructions: For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with butter and line with parchment paper. Place the butter and chocolate in a medium, non-reactive metal bowl and set over simmering water. Stir occasionally and whisk in the cocoa powder, chile powder, cinnamon and chipotle powder until smooth, then set aside. In a mixing bowl, whisk together the sugar, vanilla, salt and eggs for about 30 seconds. Add the warm chocolate mixture to the sugar mixture and then mix in the flour just until combined, to avoid over-mixing. Pour the batter into the prepared pan and cook for 35 minutes. Cool the brownies for at least 1 hour before frosting. For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioners' sugar, cocoa powder, butter, boiling water, salt and vanilla extract. Beat on low speed for 1 minute, then beat on high speed for 2 minutes. Frost the brownies, then sprinkle some caramelized cacao nibs on top to garnish. Cut into 1-inch squares and serve.

Thanksgiving

Spaghetti and Clams 4 (6 ounce) cans clams chopped or minced 1 dozen fresh little neck clams 1 large white onion 6 cloves garlic chopped finely Salt and black pepper Handful oregano, chopped 1 large green pepper, chopped 6 tablespoons olive oil 1/4 dry white wine 1/4 cup fresh basil, if dry, then 1/8 cup Heaping tablespoon garlic powder 1 small bottle clam juice 2 pounds linguini or spaghetti Instructions: Coat the bottom of a pan with the olive oil. Saute onion, green pepper, and chopped garlic in the olive oil. In a large pot combine clam juice, oregano and basil and a dash of salt and black pepper. Add Sauteed ingredients and 1/2 cup to 1 cup water. Bring all ingredients to a slow boil. Then add 1/4 cup dry white wine and chopped or minced clams. Let mixture continue to cook at a slow boil. Then add thoroughly cleaned little neck clams in shell. Add garlic powder, remaining oregano, and basil. Stir, cover, cook until necks open, (discard any clams that do not open, approximately 5 to 6 minutes). Stir again. Cover. Let simmer for 20 minutes stirring occasionally. To boiling water, add linguini or spaghetti. Cook 8 to 10 minutes. Strain spaghetti and put in bowl. Pour clam mixture over top.

New Year's Eve

Ron's Baked Alaska One 10-inch round cake layer (of any type) or 3-inch circles cut out of a cake layer Liquor of choice or cooled coffee, for sprinkling, optional 2 1/2 pints ice cream, gelato, sorbet or a combination of types and flavors as desired, softened 2 1/2 pints ice cream, gelato, sorbet or a combination of types and flavors as desired, softened Swiss Meringue, recipe follows 9 large egg whites, at room temperature 1 1/2 cups sugar 2 teaspoons vanilla extract Instructions: Place the cake circle on a heat-proof plate. Optionally, sprinkle with liquor of choice or cool coffee. Spread the softened ice cream on the cake in a tall dome shape. It's nice to use two different kinds for a surprising effect. Freeze until the ice cream is hard, about 2 hours. Cover the cake and ice cream dome completely in a thick layer of Swiss Meringue. Make little peaks all over with the spatula to create a prickly effect, or create swirls with the back of a spoon. At this point, the dessert can be re-frozen for few hours before baking. Shortly before serving, place the plate under the broiler (or in a preheated 500 degree F oven). The outer skin of the meringue will turn brown, while maintaining a soft core. The ice cream will remain frozen underneath. Place the egg whites and sugar in a large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.

4th of July

QB Poppers 6 bacon strips 6 medium jalapeno peppers, seeded 1/2 pound Monterey jack cheese, shredded 1/2 pound sharp Cheddar, shredded Instructions: Cook the bacon in a skillet over medium heat until 75 percent done. Combine the cheeses in a small bowl. Stuff each pepper with some cheese, wrap the peppers with the bacon strips, and secure with toothpicks. Preheat a grill to 375 degrees F. Preheat the oven to 450 degrees F. Grill on a hot grill until grill marks appear, about 5 seconds. Remove them immediately to a small sheet pan and bake them in the oven until cooked through. Remove the peppers from the oven to a serving plate and serve.

New Year's Eve

Ruby's Barbecue Sauce 6 tablespoons soybean oil 1 medium onion, diced 4 jalapeno peppers, stemmed and diced (do not remove seeds) 1 tablespoon salt 1 tablespoon dry mustard powder 1/2 tablespoon black pepper 1/2 tablespoon cayenne pepper 1/2 teaspoon garlic salt 1/2 cup brown sugar 3/4 cup cider vinegar 3 cups ketchup 1/2 cup molasses 1/2 cup Worcestershire sauce 1 cup water Instructions: Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook over medium heat until onions are soft and transparent, about 5 minutes. Add salt, dry mustard, black pepper, cayenne, and garlic salt. Stir to combine and then mix in the brown sugar. Add the cider vinegar, ketchup, molasses, Worcestershire, and water and whisk all together until thoroughly combined. Reduce heat to low and simmer for about 20 to 35 minutes, whisking every few minutes to prevent sauce from burning and sticking to bottom. Strain sauce to remove onions and jalapenos before serving.

Summer BBQ

Boiled Potatoes with Butter 1 pound small new potatoes 1 head garlic, halved crosswise 1 bay leaf 1 teaspoon black peppercorns Kosher salt 2 to 4 tablespoons unsalted butter Freshly ground black pepper Instructions: Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size. Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.

Thanksgiving

Arroz con Pollo 2 teaspoons salt 1 teaspoon garlic powder 1/2 teaspoon dried cumin 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed 3 tablespoons vegetable oil 1 small yellow onion, finely diced 1 green bell pepper, diced 1 red bell pepper, diced 1 1/2 teaspoons salt 1 1/2 cups long-grain rice 2 cloves garlic, finely diced 1 1/2 cups low-salt chicken stock 1/2 cup tomato sauce Instructions: Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined. Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated. Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs. Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute. Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

Thanksgiving

Grilled Monterey Sardines 5 ounces fresh sardines 1-ounce lemon juice 2 garlic cloves, chopped 1/2 cup olive oil 1/3 cup water 1/2 teaspoon salt 2 ripe tomatoes, chopped 3 green onions, chopped 4 cloves garlic, chopped 1/4 cup chopped basil leaves 1/2 cup chopped red onions 1/3 cup chopped parsley 1/4 cup olive oil 3 tablespoon crushed red pepper 1/4 teaspoon salt 1/4 teaspoon black pepper Angel hair pasta and/or antipasto salad, or serving, optional Instructions: Whisk together all marinade ingredients and marinate the sardines for 2 hours For the Salsa: Mix all the ingredients in a large bowl. Preheat grill to medium heat. Lightly oil the grill. Place the sardines on the preheated grill and discard marinade. Cook sardines for 5 to 7 minutes (depending on size) or until they flake easily with a fork. Serve with angel hair pasta, and/or antipasto salad, if desired.

Independence Day

Roasted Quail Date and Pomegranate Marinade 4 quails 1 small onion, finely diced 1/4 cup diced celery 1 small garlic clove, diced 1/2 cup date syrup 1/2 cup pomegranate syrup 1/2 cup red wine 1/4 cup honey 1/4 teaspoon cumin powder 1/4 teaspoon anise seed 1/4 teaspoon sumac 1/4 teaspoon coriander powder 1 tablespoon extra-virgin olive oil Pomegranate seeds, fresh Parsley leaves, or basil chiffonade Instructions: Remove the backbones from the quail or ask your butcher to do this for you. Rinse and dry them on paper towels. Place in a shallow pan. Mix remaining ingredients, except pomegranate seeds and parsley, in a large bowl. Pour mixture over the quail and refrigerate for 30 minutes to 1 hour. Preheat oven to 450 degrees F. Drain the quail and keep the marinade. Place the quail in a roasting pan with some olive oil and roast them for 15 minutes or until done. Meanwhile, strain the marinade into a pot and bring it to a boil. Reduce the heat and cook until syrupy. You may wish to add 1 teaspoon of butter or olive oil. Mix well. Taste the marinade and season, to taste. Pour the sauce onto 4 plates and place the roasted quail on top. Garnish with pomegranate seeds and parsley.

Thanksgiving

Sunny's Family Therapy Cranberry Rosemary Digestif 1/2 cup water 1 cup cranberries 1 cup sugar 3-inch cinnamon stick 2 sprigs rosemary Pinch salt 1 lemon, zested Ice 200 ml bottle whiskey Instructions: Add the water, cranberries, sugar, cinnamon stick, rosemary, salt and lemon zest to a medium saucepan. Bring to a boil over medium heat. Lower the heat and simmer until slightly reduced in volume and thickened to a syrup. Remove from the heat and strain through a fine mesh sieve into a bowl. Discard the solids. Refrigerate until cool, about 30 minutes. To make a drink: Put a handful of ice in a drink shaker along with 1 1/2 ounces of whiskey and 1 tablespoon of the cranberry syrup. Shake gently a few times and strain into a glass. Repeat for the remaining drinks and serve.

Thanksgiving

Creamy Pumpkin Lasagna 4 cups medium-diced pumpkin or winter squash Unrefined coconut oil Kosher salt and coarsely ground black pepper 1 medium onion, small diced 2 cloves garlic, chopped 2 1/2 pounds Swiss chard, stemmed, leaves chopped (16 cups packed) 2 teaspoons poultry seasoning 16 ounces cream cheese, room temperature 2 cups milk 1 teaspoon cayenne pepper 2 cups full-fat ricotta 2 eggs, whisked 2 cups grated Gruyere 2 cups grated Parmesan 9 ounces no-boil lasagna noodles, such as Barilla 4 ounces pesto, store-bought or homemade, recipe follows 6 cloves roasted garlic 1/2 cup toasted pecans Zest and juice of 1 lemon 4 cups basil leaves 2/3 cup grated aged Gouda Kosher salt 1 cup extra-virgin olive oil Instructions: Preheat the oven to 350 degrees F. Add the pumpkin to a large bowl, drizzle with 2 tablespoons coconut oil, and toss to coat. Sprinkle generously with salt and pepper and then spread in a single layer on a rimmed baking sheet. Transfer to the oven and roast, tossing once, until golden brown and tender, 50 to 60 minutes. Meanwhile, add 1 tablespoon coconut oil to a Dutch oven over medium heat, and allow to melt. Add the onions and saute until tender, 3 minutes. Add the garlic and Swiss chard, and saute until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside. Add the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat. In a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside. Ladle 1/2 cup of the cream cheese sauce into a 9-by-13-inch flameproof baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the chard mixture and half of the pumpkin. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, chard and pumpkin. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture. Cover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes. Remove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes. Let rest for 15 minutes before serving. Add the garlic and pecans to a food processor, and pulse to a thick paste. Add the lemon zest, basil, Gouda and 1 teaspoon salt, and pulse to chop up the basil leaves; this will be very thick. With the motor running, drizzle in 2/3 cup of the olive oil; if you want the sauce thinner, add the remaining oil. Add the lemon juice, and pulse to combine. Taste and adjust the seasoning as needed. Refrigerate, covered, for up to 1 week.

Thanksgiving

Crispy A.M. Wraps 24 frozen tater tot rounds 1 pound breakfast sausage 1/4 cup whole milk 8 large eggs Four 12-inch flour tortillas 1 cup shredded Cheddar cheese 1 cup shredded Monterey Jack cheese 1 cup salsa 1 cup sour cream 1 avocado, sliced 4 tablespoons olive oil. Instructions: Cook the tater tot rounds according to the package instructions. Set aside. Meanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat. Whisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside. To build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot.

New Year's Eve

Thanksgiving Turkey Cookies 1 roll (16.5 oz) Pillsbury(R) refrigerated sugar cookies or 1 package (16 oz) Pillsbury® Ready To Bake!¿ refrigerated sugar cookies (24 cookies) 1 container (16 oz) chocolate creamy frosting Candy corn Orange decorating icing Black decorating gel Miniature candy-coated chocolate baking bits Instructions: Bake cookies as directed on roll or package. Cool completely, about 10 minutes. Spoon chocolate frosting into 1-quart Ziploc(R) Brand storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

Thanksgiving

Awesome Apple Pie-lets 2 tablespoons granulated sugar 2 teaspoons cornstarch 1 teaspoon ground cinnamon, plus more for topping, optional 1/4 teaspoon vanilla extract 1/8 teaspoon salt 3 cups peeled and chopped apples (preferably Fuji) 6 large square egg roll wrappers 18 sprays no-calorie butter spray Fat-free whipped topping, for topping, optional Instructions: Preheat the oven to 350 degrees F. In a medium nonstick pot on the stove, combine sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until the ingredients dissolve. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until apples have softened, about 7 to 10 minutes. Reduce heat to low and, stirring often, cook until thick and gooey, 1 to 2 additional minutes. Transfer to a bowl and set aside to cool. This is your pie filling. Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside. Place egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. Repeat as needed while preparing your pockets, as it will help seal them. Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides. Fold the top 1/2 of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on 3 sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely. Carefully transfer to the baking sheet. Repeat this process with remaining wrappers and filling, leaving you with 6 pie-lets. Spray the top of each pocket with 3 sprays butter. Bake in the oven until the edges begin to brown, 15 to 18 minutes. Allow to cool for 5 minutes. Top with additional cinnamon and whipped topping, if using. Dig in!

Thanksgiving

Lasagna al Forno 1 pound dried lasagna noodles Olive oil 1 onion, chopped 2 cloves garlic, sliced 2 tablespoons fresh basil, chopped 2 tablespoons fresh oregano, chopped 3 bay leaves 1 1/2 pounds ground beef 1 pound ground Italian sausage 6 ounces tomato paste, (1 can) 30 ounces ricotta cheese, (2 containers) 1/4 cup Italian flat-leaf parsley, finely chopped Salt and black pepper, to taste 2 eggs, lightly beaten 1/2 cup grated Parmesan cheese 4 cups tomato sauce, prepared 1 pound mozzarella cheese, shredded Grated Parmesan and mozzarella, for topping Instructions: Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with. Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool. In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper. To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

Easter

Pork Chops with Mashed Potatoes, Brussels Sprouts and a Mushroom Madeira Sauce 3 cups Brussels sprouts, quartered 2 tablespoons grapeseed oil 1/2 cup chopped onions 2 cloves garlic 1/2 cup chicken stock 2 tablespoons unsalted butter 3 to 5 Yukon gold potatoes, peeled and cut in large cubes 1 cup heavy cream, warmed 1 stick (4 ounces) unsalted butter Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 4 tablespoons (2 ounces) unsalted butter 1/2 cup minced onions 8 cups cremini mushrooms, quartered 1/2 bunch fresh thyme, chopped 1 cup Madeira wine 1/2 cup heavy cream 4 cups prepared demi-glace Kosher salt and freshly ground black pepper 4 center-cut boneless pork chops (6 to 8 ounces each) Kosher salt and freshly ground black pepper Grapeseed oil, for sauteing 1/2 cup Madeira wine Instructions: For the Brussels sprouts: Bring a large pot of water to a boil. Add the Brussels sprouts and blanch until tender-crisp. Drain and rinse with cold water to stop the cooking; set aside. Heat a saute pan to medium-high heat and add the oil followed by the onions and garlic. Sweat the onions and garlic for a few minutes. Add the Brussels sprouts and sear until golden brown, about 2 minutes. Deglaze with the chicken stock and then swirl in the butter. Reserve. For the mashed potatoes: In a large pot filled with water, add the potatoes and bring to a boil over medium-high heat. Lower to a simmer and cook until the potatoes are fork-tender. Drain the potatoes in a colander and transfer them back to the pot. Add the cream, butter and salt and pepper to taste and mash until smooth. Reserve. For the mushroom madeira sauce: Heat a saucepan over medium heat and add the butter. Add the onions and sweat for a few minutes. Add the mushrooms and thyme and cook over medium-high heat until slightly caramelized. Deglaze the pan with the Madeira and cook out the alcohol for about 1 minute. Add the heavy cream and reduce by a third. Lower the heat, add the demi-glace and simmer until the sauce coats the back of a spoon. Season with salt and pepper. For the pork chops: Sprinkle the pork chops with salt and pepper. Add some oil to a hot saute pan and sear the chops for about 4 minutes. Flip and cook on the other side until the internal temperature reaches 155 degrees F, another 4 minutes. Remove the pan from the heat, drain off any excess oil and deglaze with the Madeira, leaving the pork in the pan. Return to the heat and cook off the alcohol for about 2 minutes. Reserve. To create the plate: Place some mashed potatoes on the center of each plate. Follow with some Brussels sprouts. Place a pork chop on top and spoon sauce all over.

Thanksgiving

Baked Halibut with Wine and Herbs 4 sprigs thyme 8 sprigs parsley 2 bay leaves, preferably fresh 8 cloves garlic, smashed 2 (1 pound) halibut steaks, 1 1/4-inch thick, from tail end of fish Kosher salt and freshly ground black pepper 3/4 cup dry vermouth 4 tablespoons extra-virgin olive oil 2 teaspoons freshly squeezed lemon juice 12 cherry or pear, red and yellow tomatoes, for garnish Optional serving suggestion: Tapenade, recipe follows 1/2 cup pitted and chopped kalamata olives 1 tablespoon extra-virgin olive oil 1 teaspoon fresh thyme leaves 1 teaspoon finely grated lemon zest Freshly ground black pepper Instructions: Preheat oven to 450 degrees F. In a medium gratin dish or baking dish, make a bed of herbs with the thyme, parsley and bay leaves, scatter the garlic on top. Reserve 4 parsley sprigs, for garnish. Season both sides of the fish with salt and pepper and lay on top of the herbs. Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil. Bake until the fish is opaque, about 20 to 22 minutes. Carefully, pour the pan juices into a small saucepan and set the fish aside. Keep the garlic and 4 thyme sprigs for garnish. Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper, to taste. Set aside. De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out. Peel side off and discard. Divide fish steaks in half crosswise, among 4 serving plates. Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes. To make the tapenade: Combine the olives, oil, thyme, and lemon zest, stir to combine. Season with pepper and set aside.

Easter

Green Eggs and Ham 1 tablespoon extra-virgin olive oil 1 tablespoon butter 2 large shallots, finely chopped 1 (10-ounce) box frozen chopped spinach, defrosted in microwave and liquids drained 1/3 to 1/2 cup heavy cream, eyeball it Salt and freshly ground black pepper Freshly grated nutmeg, to taste 8 slices deli ham or prosciutto di Parma 8 eggs Instructions: Preheat oven to 375 degrees F. In a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes. Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust seasoning to your taste. Fold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint - if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately.

Easter

Pumpkin Caramel Baked Alaska Two 15.25-ounce boxes spice cake mix (or make your own), plus required ingredients 2 pints pumpkin ice cream, slightly softened 2 pints salted caramel ice cream, slightly softened 1 container store bought vanilla frosting (or homemade vanilla buttercream) Remaining cake scraps 3 1/2 cups confectioners' sugar 6 large egg whites 1 teaspoon ground cinnamon 1 teaspoon kosher salt Orange gel food coloring, for the meringue Black and white gum paste, for eyes and mouth, optional Brown gum paste, for stem, optional Green gum paste, for vines and leaves, optional 1 cup cinnamon-flavored whiskey Instructions: For the base: Bake each box of spice cake according to the package instructions in parchment-lined half-sheet pans, jelly roll pans or rimmed cookie sheets. Let cool. Line 2 deep 6- to 8-inch freezer-safe bowls with plastic wrap. Using a 4-inch round cookie cuter, cut out 2 circles of cake and place 1 in the bottom of each bowl. Layer about half a pint of softened pumpkin ice cream on top of each layer of cake. Using a 5-inch round cookie cutter, cut out 2 more circles of cake and place them on top of the pumpkin ice cream. Layer about half a pint of softened salted caramel ice cream on top of each layer of cake. Using a 7-inch cookie cutter cut out 2 more circles and layer them on top of the salted caramel ice cream. On one of the bowls layer the remaining pumpkin ice cream on top of the top layer of cake. (The second bowl should have its top layer as cake and not ice cream.) Freeze both bowls until completely solid, 4 hours up to overnight. Unmold the cake and ice cream layers from the bowls and press the flat-edges together to make a ball. For the crumb coating: Using 1 container of store bought vanilla frosting (or homemade vanilla buttercream) frost the entire outside of the ball until fully covered. If necessary pop the cake into the freezer if the ice cream starts to melt while frosting. Place the remaining cake scraps into a food processor and pulse until coarsely ground. Coat the entire exterior with the crumbs and place back into the freezer until frozen solid, about 2 hours. For the meringue: In the bowl of a stand mixer fitted with the whisk attachment, whisk together the confectioners' sugar and egg whites until combined. Place the bowl over a pot of simmering water and heat, whisking occasionally, until the mixture is very hot. Carefully transfer the contents of the bowl to the mixer and whisk on medium-high speed until fluffy and slightly cooled, about 4 minutes. Add the cinnamon, salt and food coloring to make pumpkin-orange and whisk on medium to combine. For the decorations: Roll gum paste out and cut into the eyes, mouth, stem and vines and decorate the pumpkin, if using. Remove the ice cream and cake ball from the freezer. Unmold the cake from the the bowls and remove the plastic wrap. Place the ball on a serving plate. Spread the meringue over the ball or transfer the meringue to a pastry bag and pipe it over the ball. Make a comb to make the pumpkin grooves: Cut the outer hard ring of a plastic deli container lid off. Cut out the shape of \3\ on one side of the lid (discard the cut out piece). In one motion, us the shaped lid to comb the meringue from the bottom to the top of the cake. Clean the excess meringue off of the comb and repeat until the pumpkin is fully grooved. (If desired, use a kitchen torch to slightly brown the meringue in the grooves to add dimension). Decorate the pumpkin with with the gum paste eyes, mouth, stem, vines and leaves. Return the pumpkin to the freezer until ready to serve. To serve: Gently heat the whiskey in a small saucepan over a low flame or in the microwave in a heat-proof gravy boat or glass measuring cup until hot and almost boiling. Ignite the hot whisky with a grill starter or lighter and pour over the pumpkin. Cut into slices and serve.

Halloween

Mint Chocolate Cheesecake 20 chocolate wafer cookies 3 tablespoons unsalted butter, melted 3 tablespoons sugar Pinch fine salt 8 ounces semisweet chocolate, finely chopped 8 ounces cream cheese, at room temperature 1 1/3 cups sugar, divided 1 1/2 cups sour cream, divided 2 large eggs, at room temperature 1/4 cup white creme de menthe (see Cook's Note ) 3 drops natural green food coloring, optional Chocolate curls, for garnish Instructions: For the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil. Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes. Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.) Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes. Mix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight. Lift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls.

Easter

Culver Crest Popcorn Chicken 1 pound boneless skinless chicken thighs 2 teaspoons ground fennel seed 2 teaspoons ground mustard seed 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 cup buttermilk 1 small onion, sliced 1/2 cup all-purpose flour 2 eggs 1 1/2 cups panko breadcrumbs 2 teaspoons ground fennel seed 2 teaspoons paprika 2 teaspoons salt 1/2 teaspoon freshly ground black pepper Canola oil, for frying Instructions: For the chicken and marinade: Cut each chicken thigh into bite-size pieces, approximately 1 1/2 by 1 1/2 inches. In a large resealable plastic bag, combine the fennel, mustard, salt and black pepper. Add the chicken and massage the bag so the chicken is thoroughly coated in the spices. Add the buttermilk and onions, and massage the bag again to mix the ingredients. Marinate the chicken in the refrigerator for at least 1 hour and up to overnight. For the breading: Set up a breading station by lining up 3 small baking dishes or pie plates. In one dish, add the flour. In the second, whisk the eggs with 3 tablespoons water. In the third, mix together the panko, fennel, paprika, salt and black pepper. A few pieces at a time, remove the chicken from the marinade and let the excess drip off before dredging in the flour. Shake off the excess flour and then dunk the chicken in the egg wash, letting the excess drip off. Finally, dredge in the panko mixture, making sure the chicken pieces are completely coated. Place the breaded chicken on a wire rack set over a baking sheet and refrigerate, uncovered, for 15 to 20 minutes. Fill a large, heavy skillet with about an inch of canola oil and heat to 350 degrees F over medium heat. In batches, fry the chicken in the oil until golden brown all over, 3 to 4 minutes per side. Drain on a paper-towel-lined baking sheet.

Thanksgiving

Dolmades: Stuffed Grape Leaves 1/4 cup plus 1 cup olive oil 2 medium yellow onions, finely chopped 3 cloves garlic, minced 1/2 cup pine nuts 1 cup long-grain rice 1 teaspoon salt 1/2 cup golden raisins 1 tablespoon minced mint 2 lemons, juiced 1 (8-ounce) jar grape leaves, or 36 medium-sized fresh leaves Kicked Up Tzatziki, recipe follows 1 medium cucumber, peeled, sliced in half, seeded and finely chopped 1 cup plain yogurt 1 tablespoon olive oil 1 teaspoon lemon juice or white wine vinegar 1/2 teaspoon salt 1 teaspoon dill or oregano 1 clove garlic, minced 1/2 teaspoon Essence, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside. Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.) To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking. Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender. Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce. In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Easter