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DECORATIVE CENTERPIECES Pumpkin Patch Centerpiece Nonstick cooking spray 1/2 cup flour 2 (18 1/4-ounce) boxes yellow cake mix 1 cup pumpkin puree 2/3 cup vegetable oil 4 eggs 1 (16-ounce) can white frosting 1 (16-ounce) box confectioners' sugar 1/4 cup pumpkin puree Red and yellow food coloring Instructions: Preheat the oven to 350 degrees F. Spray both large and small cake pans with nonstick cooking spray, coat with flour, and knock out the excess. For the cake: Combine the cake mix with the pumpkin puree, oil and eggs. Using a hand mixer, beat on medium until well incorporated, about 3 minutes. Using an ice cream scoop, fill 6 of the the mini pumpkin pans 2/3 of the way to the top. Fill the unused cups with water so the pan doesn't burn. Pour the remaining batter into the large pan, 2/3 of the way up the sides. Bake the small pans until the tops are golden brown and a toothpick inserted in the center comes out clean, 10 to 12 minutes. Continue to bake the large cake until browned and toothpick inserted in center comes out clean as well, about 30 minutes. Remove from the oven and, once cool enough to handle, invert onto a wire cooling rack to cool completely. Slice the tops off of each cake so that it is flat. Spread about 1/4 cup of the frosting on the cut side of the large cake. Place the other cake half on top of the icing to form a large pumpkin. The icing will act as glue and hold the 2 halves together. Repeat the process with the smaller cakes using 1 tablespoon of frosting per cake set. For the fondant: In a large bowl with a hand mixer, beat together the confectioners' sugar and pumpkin puree. Slowly add water by the tablespoonful until a very thick but pourable consistency is reached. Color the fondant orange with a few drops each of red and yellow food coloring. Put the icing in a resealable zip top bag. Place the cakes on a wire cooling rack fitted in a sheet pan. Snip the corner the zip top bag and start to squeeze fondant over top of cakes, allowing to drip down the sides. Let the fondant dry before inserting the stems. For the stems: Wrap the cork with the green raffia. Insert a toothpick half way into the cork. Insert into the top of the large pumpkin. Cut the soldering wire into 6 (6-inch) pieces and fold each piece into thirds to form one thick piece about 2 inches long. Wrap with raffia and insert into the top of each small pumpkin cake.

Halloween

Crispy Oven Fries with Feta-Red Pepper Dip 3 tablespoons kosher salt, plus more to taste 2 pounds russet potatoes, cut into wedges 3 tablespoons unsalted butter, melted Freshly ground black pepper One 8-ounce jar roasted red bell peppers (see Cook's Note) 2 ounces feta, coarsely chopped 3/4 cup toasted walnuts or almonds 2 tablespoons olive oil 1 tablespoon honey 2 teaspoons lemon juice 1/2 teaspoon ground cumin 1/4 teaspoon crushed red pepper 1 clove garlic Kosher salt and freshly ground black pepper Instructions: For the fries: Dissolve the salt in a large bowl of cold water and add 1 cup of ice cubes. Submerge the potato wedges and soak for 20 minutes. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside. Drain the potatoes and pat them dry. Toss them in the butter and season with salt and pepper. Transfer them to the prepared baking sheet and bake, tossing halfway through, until browned, about 1 hour. Add additional salt and pepper if desired. For the feta-red pepper dip: Combine the bell pepper, feta, nuts, olive oil, honey, lemon juice, cumin, crushed red pepper, garlic, a pinch of salt and a few turns of black pepper in a food processor and blend until smooth. Taste and adjust seasonings as desired. Top the fries with the feta-red pepper dip and serve.

Thanksgiving

Pickled Chipotles 6 dried chipotle or morita chiles, stemmed, seeded if desired 2 cups red wine vinegar Instructions: In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months.

Thanksgiving

Beef and Cheese Lasagna 1 tablespoon olive oil 1 cup chopped onion 4 cloves garlic, minced 3 pounds lean ground beef or ground turkey 1 tablespoon dried basil 1 tablespoon dried oregano 1/2 teaspoon crushed red pepper flakes 3 (28-ounce) cans diced tomatoes 1 (14-ounce) can tomato sauce 4 cups ricotta cheese (regular or part-skim) 8 ounces grated mozzarella cheese (regular or part-skim), divided 1 egg 1/2 teaspoon ground black pepper 12 uncooked lasagna noodles 1/4 cup grated Parmesan or Romano Instructions: For the Lasagna Filling: Preheat oven to 350 degrees F. Heat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes. Add diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside. For the Lasagna: Meanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well. Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese. Refrigerate or freeze the remaining sauce. Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.

Easter

Mashed Potatoes with Leeks and Sour Cream 12 baking potatoes 4 large leeks 2 tablespoons unsalted butter plus 1/2 cup 2 cups chicken broth Salt and white pepper 1 cup sour cream 1/2 cup whole milk Instructions: Peel potatoes and quarter them. Put in a pot of cold water with some salt and bring to a boil. Turn down to a simmer and cook until tender, 15 to 20 minutes. Clean and chop leeks. Melt the 2 tablespoons butter in a large saute pan. Add leeks and sweat until they are soft and translucent. Add chicken broth and a little salt and white pepper and simmer for 3 to 4 minutes. Puree all in blender and put aside. Mash the potatoes with a masher. Add leeks, sour cream, 1/2 cup butter, and milk. Whip with an electric hand mixer. Do not over beat. Season, to taste, with salt and white pepper. Can be reheated in microwave before serving. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Thanksgiving

Sweet and Spicy Shrimp Fajitas with Peppers and Onions 1/3 cup olive oil 1/4 cup torn cilantro 1/4 cup honey 3 tablespoons fresh lime juice 1 teaspoon thyme leaves 6 cloves garlic, smashed 2 jalapenos, seeded Kosher salt and freshly ground black pepper 1 1/2 pounds peeled and deveined large shrimp 2 red bell peppers, cut into 1-inch strips 2 yellow bell peppers, cut into 1-inch strips 2 large red onions, thickly sliced 3 tablespoons olive oil 2 limes, juiced Kosher salt Neutral oil, for oiling the grill grates Warm tortillas, for serving Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo Instructions: For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside. Prepare a grill for medium-high heat and brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas and toppings.

New Year's Eve

Frozen Hibiscus Margaritas 1 cup sugar 1/2 cup dried hibiscus flowers 1 1/2 cups silver tequila 3/4 cup triple sec 3/4 cup fresh lime juice (from about 8 limes), plus wedges for garnish Kosher salt Instructions: Combine the sugar, hibiscus and 1 cup water in a small saucepan. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Transfer to a small bowl and refrigerate until cold, at least 1 hour. Combine the tequila, triple sec and lime juice in a pitcher. Strain the hibiscus syrup into the pitcher; stir until incorporated. Chill 30 more minutes. Spread some salt on a shallow dish. Moisten the rims of 8 glasses with a lime wedge and dip in the salt. Combine half of the tequila mixture with 4 cups ice in a blender and blend until slushy. Transfer to a separate pitcher; repeat with the remaining tequila mixture and 4 more cups ice. Serve in the prepared glasses; garnish with lime wedges.

Summer

Frittata Pizza 2 tablespoons olive oil Tomato sauce to cover pizza 1/2 cup finely chopped onion 1/2 cup diced or grated 1/2 cup finely chopped red bell pepper Mozzarella 2 cups plainly cooked strand pasta Anchovies, sliced black olives 3 eggs, lightly beaten or pepperoni for topping Salt and freshly ground black pepper Instructions: In a non-stick skillet, heat olive oil. Add onions and peppers, cover and cook for 5 minutes or until tender. While this is cooking, chop up strand pasta if it is sticking. Add the pasta and cook, uncovered, very slowly until a crust just begins to form. Stir in eggs and, with a fork, work them into the pasta. Cover and cook over very low heat until eggs have set, about 3 minutes. With a spatula, work the bottom to loosen it so that you will have an easier time later sliding it on a plate. Uncover, spoon over tomato sauce and scatter mozzarella and whatever toppings you like. Cover again just to melt the cheese. Slide onto plate and serve.

Easter

Buffalo Popcorn Chicken Bites Vegetable oil, for frying 2 1/2 cups complete pancake mix, any brand, divided 1 1/4 cups water8 teaspoons hot sauce, divided (recommended: Tabasco) 1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces 1 cup store bought, good quality refrigerated blue cheese dressing (recommended: Marie's brand) 2 scallions, finely chopped 1 teaspoon coarse black pepper, 1/3 palm full Cut celery sticks, store bought Instructions: In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready. While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with ¿ that's what I did. I don't, technically, have a set of actual measuring spoons.) Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach. Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.

New Year's Eve

Fresh Fruit and Spiced Yogurt 2 tablespoons quinoa, cooked 8 ounces nonfat yogurt 1/4 teaspoon ground cinnamon 1 teaspoon orange, zest 1 mango, cut in 1/2 12 ounces papaya, peeled and sliced 8 ounces melon, peeled and sliced 4 ounces strawberries, washed and hulled 4 limes, cut in 1/2 4 mint leaves, for garnish Instructions: Begin by toasting quinoa in a dry saute pan over medium heat. In a small bowl, mix the yogurt with the cinnamon and zest. Slice the mangoes. Arrange the fruit equally on 4 chilled salad plates around the fanned mango and place the yogurt in the center. Garnish each plate with mint leaves and sprinkle a teaspoon of the toasted quinoa over the fruit and yogurt. ;

Summer

Chinese-Style Dumplings 4 cups all-purpose flour 1/4 teaspoon salt 2 cups hot water 2 boneless duck breasts and legs with skin, put through meat grinder fitted with medium blade 1 cup finely chopped savoy cabbage 3 tablespoons freshly chopped scallions 2 tablespoons freshly chopped cilantro leaves 2 tablespoons freshly chopped chives 1 egg, lightly beaten 2 tablespoons chili paste 1 tablespoon hoisin sauce 2 tablespoons cornstarch 1 teaspoon ground ginger 1 teaspoon Chinese five-spice powder Salt and freshly ground black pepper 1 cup black vinegar 1/4 cup rice vinegar 2 tablespoons hoisin sauce 2 tablespoons fresh lime juice 1 tablespoon chili paste 2 tablespoons freshly chopped cilantro leaves 2 tablespoons freshly chopped mint leaves 1 tablespoon freshly chopped Thai basil leaves 1/2 habanero pepper, minced Peanut oil, for cooking Lime wedges, for garnish Cilantro leaves, for garnish Instructions: For the dough: Whisk the flour with the salt and stir in the water until dough is shaggy. Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky. Rest, covered, while you make the filling and the sauce. Place all the ingredients in a large bowl and mix until thoroughly combined. To check for seasoning, fry a bit in some hot oil until just cooked through. Adjust the seasoning as necessary. For the sauce: Combine all but the last 2 ingredients in a bowl for dipping. Sprinkle the basil and habanero over the top. To Assemble and Cook: Flour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings). Cut out circles with a 3-inch round cutter. Cover the dough with a side towel or piece of plastic wrap as you work. Have a small bowl of water next to you. Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side. Heat a skillet, just large enough to accommodate the number of dumplings you want to cook over high heat. Add a thin coating of oil, heat, then add the dumplings in concentric circles. They should be touching. Cook until the bottoms are golden brown, 3 or 4 minutes (reduce the heat if they are browning too quickly). Add enough water to come about 1/4 of the way up the sides of the dumplings-it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 7 minutes. Uncover the skillet and, if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary. Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.

Lunar New Year

Cream of Celery Soup 6 slices bacon, quartered 2 tablespoons unsalted butter 3 cups chopped celery hearts 3 cups chopped peeled celery root 1 shallot, chopped 2 teaspoons fresh thyme 1/2 teaspoon celery seeds Kosher salt and freshly ground pepper 3/4 cup half-and-half 2 cups fresh parsley 2 tablespoons fresh tarragon 1 teaspoon fresh lemon juice Instructions: Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Pour 1 tablespoon of the bacon drippings into a large pot over medium heat; add the butter. When the butter is melted, add the celery, celery root and shallot. Cook, stirring, until the shallot starts softening, about 5 minutes. Add the thyme, celery seeds, 1 teaspoon salt and a few grinds of pepper; stir to coat. Add 6 cups water and the half-and-half; bring to a simmer and cook until the vegetables are tender, about 20 minutes. Working in batches, transfer the soup to a blender and puree until smooth, adding some parsley and tarragon to each batch (or puree in the pot with an immersion blender). Return the soup to the pot and bring to a simmer; thin with water as needed. Season with the lemon juice, salt and pepper. Top each serving with the bacon.

Thanksgiving

Crudite with Olive-Creme Fraiche Dip 1/2 cup chopped olives 1 cup creme fraiche 3 tablespoons chopped parsley leaves Salt and freshly ground black pepper 1 bunch baby carrots, peeled 1 pound fingerling potatoes, boiled and halved lengthwise 1 head fennel, thinly sliced 2 to 3 baby zucchini, cut into 3-inch sticks Instructions: In a mixing bowl, combine the olives, creme fraiche, and parsley and season with salt and pepper. Mix to combine, then transfer to a small dipping bowl. Serve with an assortment of crudite, of your choice.

New Year's Eve

Brown Sugar and Soy Glaze 1/2 cup agave nectar 1/2 cup mirin 1/2 cup molasses 1/2 cup sherry vinegar 1/4 cup plus 1 tablespoon soy sauce 1/4 cup loosely packed brown sugar 5 cardamom pods 2 cinnamon sticks 1 bay leaf 1 Thai chile 1 star anise Instructions: Combine the agave, mirin, molasses, vinegar, soy sauce, brown sugar, cardamom, cinnamon, bay leaf, chile and star anise in a medium saucepan. Bring the mixture to a simmer and reduce to a glaze, 10 to 15 minutes. Strain, discarding the solids. Use as a glaze for baked ham, or when cooking lamb, chicken or pork. Warm before using, so the glaze coats the meat evenly.

Thanksgiving

Summer Vegetable Soup with Andouille 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 12-ounce package fully cooked andouille sausages, halved lengthwise and sliced into 1-inch pieces 1 pound red-skinned new potatoes, cut into chunks 4 ounces wax beans, trimmed and halved 4 ounces green beans, trimmed and halved 1 ear of corn, kernels cut off 1 tablespoon tomato paste 1 teaspoon chopped fresh thyme Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 2 cups low-sodium chicken broth 1 large tomato, chopped 2 tablespoons chopped fresh parsley Instructions: Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon. Add the potatoes, wax beans, green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes. Add the sausage to the pot and return the soup to a simmer; season with salt. Top each serving with the tomato, parsley and a drizzle of olive oil.

Labor Day

Sauteed Tenderloin Steaks with Wine Sauce Two 1 1/4-inch thick (8 ounces weight) tenderloin steaks, top loin center cut 1 tablespoon olive oil Tablespoon or so finely sliced scallion 1/2 cup good red wine 1 tablespoon butter Minced parsley or chopped chives Salt and pepper Instructions: Trim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan. Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium. Remove steaks to a warm plate. Degrease most of the fat, leaving only a teaspoon in skillet. Add the scallions and stir for a moment. Pour in wine and scrape deglazings; boil down until syrupy. Remove from heat, add butter and parsley or chives if you wish; pour over steak

Easter

Tandoori Smoked Salmon Ravioli with Goat Cheese Parfait and Osetra Caviar 1 salmon fillet 2 cups salt 2 cups sugar 2 cups water Curry powder 4 quail eggs 4 goyoza wrappers 2 tablespoons Swedish mustard 1 tablespoon Chinese Mustard 1/2 teaspoon squid ink 1/2 tablespoon miso 1/2 tablespoon black bean paste 5 egg yolks* (See Disclaimer) 1/2 cup tennet sugar 3/4 cup sour cream 3/4 cup heavy cream 3/4 cup creme fraiche 1/4 cup goat cheese 1 tablespoon Absolut Citron 1 teaspoon salt 3 lemons, juiced Garnish, osetra caviar Instructions: Salmon: Cure salmon fillet in equal parts salt, sugar and water for 2 hours. Dry with a towel. Smoke with applewood chips. And brush with Tandoori spices. Poach quail eggs with goyoza wrappers around them. For the mustard: Mix all ingredients in a blender until smooth. Serve salmon with poached quail eggs and black mustard sauce. For the parfait: Whisk the yolks and sugar together. Set aside. Whisk the sour cream, heavy cream, creme fraiche and goat cheese together. Fold the cream mixture into the yolk mixture. Add the Absolut Citron, salt and lemon juice. Layer into Parfait glass, garnish with Caviar.

New Year's Eve

Mushroom Gruyere Grilled Cheese 1/2 cup robiola fresca cheese, at room temperature (substitute cream cheese if unavailable) 1/2 tablespoon lemon zest 1 teaspoon chopped fresh rosemary 1/2 teaspoon white truffle oil Salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil 2 pounds mixed wild and cultivated mushrooms, trimmed and thickly sliced Kosher salt and freshly ground black pepper 2 shallots, finely chopped 2 cloves garlic, finely chopped 2 tablespoons unsalted butter 2 tablespoons chopped fresh rosemary 2 tablespoons fresh thyme leaves 4 slices pan de mie or French Pullman bread, cut 3/4-inch thick 1 stick (8 tablespoons) European-style butter, at room temperature 4 thin slices Gruyere 4 thin slices fontina 4 tablespoons chopped fresh herbs (parsley, tarragon, chives and chervil) Coarse sea salt Instructions: For the truffle spread: Thoroughly combine the robiola, lemon zest, rosemary, truffle oil and some salt and pepper in a bowl. Reserve at room temperature. For the mushrooms: Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat until it shimmers. Add just enough of the mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften. Add a little chopped shallot and garlic, some butter and some rosemary and thyme to the pan. Continue cooking until the mushrooms are tender, about 2 minutes more; transfer to a paper towel. Wipe out the skillet and repeat the process, cooking the mushrooms in small batches. Reserve at room temperature. For the grilled cheese: Preheat a griddle over moderately low heat to 350 degrees F. Brush one side of each bread slice with softened butter. Spread the opposite side with truffle spread (1/4 cup per slice). Top each with a slice of fontina and a slice of Gruyere Spoon 1/2 cup of the mushrooms onto each slice. Sprinkle with the herbs and season with salt. Close the sandwiches. Set the sandwiches on the hot griddle and press with a large baking sheet weighted down with cans. Cook until toasted, 3 minutes per side. Cut the sandwiches in half diagonally and serve hot.

Thanksgiving

Chocolate Fondue 8 ounces extra bitter chocolate 3 ounces butter, softened 1/3 cup water Instructions: Form mini scoops of ice cream in your favorite flavors, placing the scoops on a cookie sheet. Insert small wooden skewers into the scoops Place in the freezer. Have ready chopped nuts, toasted coconut or any of your favorite ice cream garnishes. Melt chocolate over double boiler, whisk in softened butter. Pour water in all at once, whisk. Pour into fondue pot, place over sterno. Remove ice cream from freezer, dip in fondue, roll in garnishes. ENJOY!!!

Holiday Party

Gochujang Brown Rice Bowls Topped with Avocado, Bacon, Scallions, and Fried Eggs 4 cups cooked brown rice 3/4 cup Food Network Kitchen™ Inspirations Korean Gochujang Cooking Sauce Kosher salt 4 strips bacon 1 teaspoon vegetable oil 4 large eggs 1 avocado, sliced 2 scallions, sliced 2 teaspoons toasted sesame oil 2 teaspoons black sesame seeds Instructions: Toss together the rice and 1/2 cup of the Korean Gochujang Cooking Sauce in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes. Season with salt. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and then roughly chop. Wipe out the skillet, add the oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cover and cook until desired doneness. Remove from the heat. Divide the hot rice among 4 bowls. Top each with an egg, avocado slices, bacon, the remaining cooking sauce and scallions. Drizzle each with 1/2 teaspoon of the sesame oil and sprinkle with the sesame seeds.

Thanksgiving

Christmas Pasta Salad Kosher salt 2 heads broccoli (about 1 1/2 pounds), cut into florets 1 pound mezze rigatoni or other short tubular pasta 1/3 cup plus 2 tablespoons olive oil 1 1/2 cups baby spinach 1/2 cup freshly grated Parmesan (about 1 ounce) 1/4 cup almonds 1/4 cup packed fresh basil leaves Juice of 1 lemon (about 3 tablespoons) 2 tablespoons chopped fresh chives, plus more for serving 2 roasted red peppers, drained and sliced (about 1 1/2 cups) 1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced 8 ounces small mozzarella balls (or pearls) 2 tablespoons white wine vinegar Instructions: Bring a large pot of generously salted water to a boil. Fill a large bowl with cold water. Drop the broccoli into the boiling water and cook until crisp-tender and bright green, about 2 minutes. Remove with a slotted spoon and plunge into the cold water to stop the cooking. Let sit until cool, then drain and set aside. Return the water in the pot to a boil and cook the rigatoni according to the package directions for al dente. Drain in a colander and transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil to coat evenly and refrigerate until cooled completely, about 10 minutes. Meanwhile, add the remaining 1/3 cup olive oil to a blender with the spinach, Parmesan, almonds, basil, lemon juice, chives and 1/4 cup water and puree until completely smooth. Pour the pesto over top of the pasta and add the reserved broccoli, red peppers, sun-dried tomatoes, mozzarella, vinegar and 1 teaspoon salt. Toss gently until well combined. Transfer to a serving bowl and sprinkle with more chopped chives. Cover and refrigerate until ready to serve, up to 4 hours.

Christmas

Peanut Noodle Salad 8 ounces rice vermicelli noodles 6 tablespoons fresh lime juice 3 tablespoons low-sodium soy sauce 3 tablespoons creamy peanut butter 3 tablespoons packed dark brown sugar 3 tablespoons vegetable oil 1 small red bell pepper, thinly sliced 1/2 cup sliced scallions 1/2 cup roughly chopped fresh basil 1/2 cup roughly chopped fresh cilantro 1/2 cup roughly chopped fresh mint Kosher salt 1/3 cup salted roasted peanuts, roughly chopped Instructions: Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl. Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.

Thanksgiving

Paella. American-style 2 tablespoons olive oil 2 tablespoons tomato paste 1 pound boneless sirloin steak, trimmed of fat, cut into 1-inch cubes 2 dozen (51 to 60 count) frozen shrimp, thawed, shelled and deveined 1 (6.8-ounce) box beef flavor rice preparation (recommended: Rice a Roni) 2 1/2 cups hot water 2 tablespoons butter 1 small onion, sliced 1/4 cup peas, frozen 1/2 cup sliced baby carrots 1/2 medium red bell pepper, diced 1 (3.5-ounce) can mushrooms, drained 1/4 cup pitted, sliced black olives such as kalamata 2 tablespoons grated Parmesan Instructions: Heat a large skillet over medium-high heat. Add the olive oil, tomato paste and beef. Brown the steak; transfer to a bowl and set aside. Make the rice a roni in a large skillet, according to manufacturer's instructions. Just before you put on the lid, add all of the remaining ingredients, except the beef mixture. Simmer for 20 to 25 minutes. Add the beef the last 10 minutes of cooking to warm through. Click here to view Food Network Kitchen's healthier version of this recipe.

Thanksgiving

Sauteed Beet Greens Olive oil, to coat pan 2 bunches beet greens, washed and cut into 2-inch pieces 2 cloves garlic, minced 1 teaspoon crushed red pepper flakes Zest and juice of 1/2 lemon Kosher salt and freshly ground pepper Instructions: Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

New Year's Eve

Red Roast Duck with Bok Choy Fondue 1 bottle red wine 2 cups shaohsing wine, may substitute with 1 cup dry sherry 4 cups thin soy sauce 4 cups of water, or enough to cover duck 1 large whole duck, head off, eviscerated 2 boxes of Chinese rock sugar or 2 cups brown sugar 1 large piece ginger sliced 1 head of garlic, sliced in half 2 bunch scallions 2 star anise 2 Thai bird chiles 2 cinnamon sticks 8 bok choy, halved, decored and cleaned Sliced scallions, for garnish Instructions: Put all liquid ingredients and sugar in a tall stock pot and bring to boil. Add duck and reduce heat. When boiling again, turn down to a simmer and skim. Add the rest of the remaining ingredients, except bok choy. Taste for seasoning. It should have an inherent sweetness to the liquid. If not, add more brown sugar. Simmer slowly for 2 to 3 hours, or until duck is very soft. For the last 10 minutes of cooking, add the bok choy. Carefully remove duck and bok choy. Strain the liquid and reduce until a light syrup is achieved. Glaze duck and garnish with sliced scallions.

Thanksgiving

Guiness Stout Ice Cream 1 cup Guinness stout(or any stout beer) 1 cup whole milk 2 cups cream 2 ounces glucose syrup 1 cup sugar 1 cup egg yolks Instructions: Bring beer, milk, cream, glucose, and sugar to a boil, drizzle into the egg yolks while whisking vigorously. Heat to 185 degrees F stirring constantly and pour through a fine seive and chill over an ice bath. When ice cream base is cold, freeze in an ice cream machine.

St Patrick's Day

Veg-Head Three-Bean Chili 2 tablespoons (2 turns around the pan) olive or vegetable oil 1 medium yellow skinned onion, chopped 1 large red pepper, seeded and chopped 1 large green pepper, seeded and chopped 1 large jalapeno pepper, seeded and chopped 4 cloves garlic, crushed and chopped 1 cup pale beer or vegetable stock/broth 1 (32- ounce) can crushed tomatoes 1 (14-ounce) can black beans 1 (14-ounce) can dark red kidney beans 1 tablespoon ground cumin 2 tablespoons chili powder 1 tablespoon cayenne hot pepper sauce, several drops 1 teaspoon coarse salt 1 cup spicy vegetarian refried beans 8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar Chopped scallions, whites and greens Diced fresh seeded plum tomato Blue and red corn tortilla chips or black bean tortilla chips, for dipping Instructions: Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine. Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

Thanksgiving

Super-Simple Apple-Cinnamon Dessert Crepes 1 teaspoon granulated sugar 1/4 teaspoon cornstarch 1/8 teaspoon cinnamon Dash salt 1/2 cup diced Fuji apple 1/8 teaspoon lemon juice 1 tablespoon reduced-fat/light cream cheese, room temperature 1/2 cup fat-free whipped topping, thawed from frozen Two 9-inch ready-to-use dessert crepes (can be found in the produce aisle) 1 teaspoon fat-free or light caramel dip, room temperature Powdered sugar, for optional garnish Instructions: In a small nonstick pot on the stove, combine sugar, cornstarch, cinnamon, and salt with 2 tablespoons of cold water. Stir to dissolve. Add apples and lemon juice and stir. Bring to medium heat and cover. Cook until the apples have softened and liquid has thickened, about 5 minutes, uncovering often to stir. Remove the pot from heat and transfer the mixture to a bowl. Allow it to cool for several minutes. Thoroughly stir in cream cheese. Fold in whipped topping. Lay crepes flat on a dry surface. Evenly distribute the apple mixture between the crepes. Fold each crepe up envelope-style, first folding the sides in, and then folding/rolling it up from the bottom. Bring a skillet sprayed with nonstick spray to medium heat. Place the crepes in the skillet with the seam-sides down. Cook them until slightly browned, about 1 minute per side. (Flip carefully.) Plate your crepes and drizzle them with caramel dip. If you like, sprinkle with powdered sugar. Try not to pass out as you dig in!

Thanksgiving

Buchanan's Aguila 1.5 oz. Buchanan's 1 oz. grapefruit soda Instructions: Add Buchanan's and grapefruit soda Serve over ice

Thanksgiving

Thai Green Chile Stir Fry on Bed of Shredded Lettuce 1 stalk lemongrass 1 cup chicken stock 2 jalapeno chilies, seeded and coarsely chopped 1 Fresno chile, chopped 1 large shallot, chopped 4 cloves garlic, peeled 1-inch piece ginger, grated or minced 1 tablespoon dark brown sugar A handful fresh cilantro leaves A handful fresh mint leaves 1 teaspoon ground cumin, 1/3 palmful 1 teaspoon ground coriander, 1/3 palmful 2 tablespoons tamari or 1 tablespoon fish sauce Freshly ground black pepper 2 limes, juiced Kosher salt (if not using fish sauce) 2 tablespoons high-temperature cooking oil 1 1/2 pounds thinly sliced chicken 1 sweet red bell pepper, thinly sliced 1 sweet yellow onion, thinly sliced 1 large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded Instructions: Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid. Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste. Heat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.

New Year's Eve

Mixed Berries with Limoncello 4 cups mixed berries (like strawberries, raspberries, and blueberries) 2 tablespoons Limoncello 2 tablespoons finely chopped fresh mint leaves 2 tablespoons finely chopped fresh basil leaves Instructions: Combine all the ingredients in a medium bowl. Toss to combine. Serve in individual serving dishes.

Summer

Molten Chocolate Cinnamon Pots 8 tablespoons unsalted butter, plus extra for ramekins 1 cup sugar, plus 1 tablespoon, for ramekins 10 ounces semisweet chocolate 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon salt 4 large eggs 1 large egg yolk 2 tablespoons all-purpose flour Instructions: Powdered sugar, for dusting Special Equipment: Mixer with whisk attachment and 8 (4-ounce) ramekins Preheat the oven to 400 degrees F. Coat 8 (4-ounce) ramekins with butter. Add the 1 tablespoon of sugar into 1 ramekin. Swirl to coat, then tap out the excess sugar into another ramekin. Repeat the process until all of the ramekins have been coated. Set aside. In a double boiler, over low heat, add the remaining 8 tablespoons of butter and the chocolate, stirring occasionally, until melted and combined. Fold in the vanilla extract, cinnamon, and salt. Set aside. In the bowl of a stand mixer, fitted with a whisk, add the eggs, egg yolk, and the remaining 1 cup of sugar. Whisk on medium until the eggs triple in volume. Gently fold in the chocolate mixture. Sift the flour into the bowl and gently fold to incorporate, being careful not to deflate the eggs. Pour the batter into the ramekins, dividing evenly. Arrange the ramekins on a sheet tray. Bake until the tops are set but the center wiggles slightly when lightly shaken, about 18 to 20 minutes. Serve immediately, dusted with powdered sugar.

Halloween

Roast Beef Panini with Walnut Pesto 1 cup packed fresh flat-leaf parsley 1 cup walnut halves 1 clove garlic 1/4 cup olive oil, plus more for brushing 1/4 cup freshly grated Pecorino-Romano 1/2 teaspoon red wine vinegar Kosher salt 4 ciabatta rolls, split for sandwiches 4 ounces sliced provolone 8 ounces sliced roast beef 1/4 cup sun-dried tomatoes, finely chopped Instructions: Combine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Transfer to a bowl and stir in the Pecorino and vinegar and season with salt. On the bottom half of each sandwich roll, layer 1 ounce provolone, 2 ounces roast beef, 2 teaspoons pesto and 1 tablespoon sun-dried tomatoes. Top with the top half of each roll. Brush both sides of the sandwich lightly with olive oil. Cook in a panini press until golden on both sides and the cheese melts, about 5 minutes. (Or cook on a griddle or pan with a sandwich weight over medium-high heat and until golden on both sides and the cheese melts, about 5 minutes.)

Thanksgiving

Potatoes with Onions, Olives and Tomatoes 6 small or 4 medium red potatoes, halved (or quartered if potatoes are slightly bigger) 1/2 cup pitted Greek (kalamata) olives 1/2 cup diced ripe tomatoes 1/4 cup minced red onion 1 1/2 tablespoons olive oil 1 tablespoon red wine vinegar 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried Salt and ground black pepper Instructions: Place potatoes in a medium or large saucepan and pour over enough water to cover by about 2 inches. Set pan over high heat and bring water to a boil. Boil 8 minutes, until potatoes are fork tender. Drain and transfer potatoes to a large bowl. While potatoes are still warm, add olives, tomatoes, onion, olive oil, vinegar, and thyme and toss to combine. Season, to taste, with salt and black pepper.

Thanksgiving

Old Timey Apricot Fried Pie 3 cups all-purpose flour, plus more for flouring surface 1 tablespoon powdered sugar 1/2 teaspoon salt 1 tablespoon white vinegar 1 egg yolk 1 1/4 sticks butter (5 ounces) 3/4 cup iced water 1 egg beaten, for egg wash 2 cups dried apricots, diced 1 (8-ounce) jar apricot jam 6 ounces apricot nectar (recommended: Kern's) 1 cup sugar 2 teaspoons pumpkin pie spice 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water 1/8 teaspoon almond extract 1 teaspoon vanilla extract Vegetable oil, for deep frying Cinnamon sugar, for sprinkling Instructions: Make crust: Place flour, sugar, salt, vinegar, and egg yolk in the bowl of a food processor and pulse lightly 1 time. While pulsing, add butter gradually; dough should be the consistency of cornmeal. Do not over-mix or dough will become tough and hard to roll out. While pulsing, add ice water slowly until dough forms a ball (again being careful to not over-mix). Turn off processor as soon as dough forms a ball and refrigerate dough for about 30 minutes. Make filling: Combine apricots, jam, nectar, sugar, and pumpkin pie spice in a medium saucepan and bring to a simmer over medium heat, stirring frequently, for 10 to 15 minutes. Add cornstarch slurry and continue simmering for another 5 minutes. Remove from heat and add almond and vanilla extracts. Let cool to room temperature; mixture should thicken to the consistency of a jam. Meanwhile, pour several inches of oil into a large, deep, heavy-bottomed pan or Dutch oven; oil should not come more than halfway up the sides of the pan. Heat oil to 360 degrees F. On a floured board, roll out dough to 1/8-inch or less thickness. Cut or stamp dough into 15 (6-inch) round circles, or as many that size as possible. Spoon about 2 tablespoons of filling into the center of each circle of dough and brush edges with egg wash. Fold in half and press edges together with a fork dipped in flour. Poke the top of the crust twice with fork. Carefully add pie pockets, in batches, to the hot oil and deep fry until golden brown, turning as needed. Remove from oil and drain on paper towels. Sprinkle with cinnamon sugar and serve; be careful as filling is hot.

Thanksgiving

Chuttletopf Clarified butter 1 medium onion, sliced 1 teaspoon sugar 1 clove garlic, crushed 2 pounds honeycomb tripe, par-boiled, cut into bite size portions 1 pound tomatoes, skinned, seeded, and cubed 1 3/4 cups dry red wine 4 ounces mushrooms, sliced 1/4 pound smoked beef, roughly sliced 1/2 pound Polish sausage, sliced into 1/2-inch rounds 1 bouquet garni (1 bay leaf, 2 teaspoons rosemary) 1/4 teaspoon nutmeg Freshly ground salt, to taste Freshly ground pepper, to taste Instructions: Heat a little clarified butter in a large pan. Add onion, sprinkling sugar over them to help them brown. Add garlic and cook for a few minutes. Stir the onions and garlic and place tripe pieces on top. Add tomatoes and 3/4 cup red wine and bring to a boil. Then add mushrooms and smoked beef, sausage, herbs and nutmeg. Season generously with salt and pepper. Reduce heat and simmer for 1 hour. After 1 hour, add remaining red wine and cook another 2 hours, until tripe is tender. Pour into warmed soup tureen and serve immediately.

Thanksgiving

General Tso's Chicken 1 large egg white 3 tablespoons cornstarch 3 tablespoons Chinese cooking wine, or dry sherry 3 tablespoons soy sauce 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes 1/4 cup chicken stock 2 teaspoons white vinegar 2 teaspoons sugar Vegetable oil, for frying 12 dry red chile peppers 1 tablespoon minced garlic 1 tablespoon minced ginger 1/2 teaspoon red pepper flakes 1/2 cup sliced green onions 1/2 cup roughly chopped lightly toasted cashews Green onions, sliced on the bias, garnish Hot steamed white rice, accompaniment Instructions: In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours. To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish. In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F. Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels. Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat. Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.

Chinese New Year

Pulled Pork Empanadas with Apple Chimichurri 1/4 cup honey 1 teaspoon Neely's BBQ Seasoning 1 teaspoon ground garam masala 1 1/2 teaspoons orange juice 1 1/2 teaspoons lemon juice 3 cups chopped pulled pork 1 cup all-purpose flour 3 cups fine cornmeal 1 teaspoon baking powder 2 teaspoons kosher salt 2 tablespoons sugar 1 cup cold butter, cut in small cubes 2 eggs 2 tablespoons warm water 2 tablespoons lemon juice 2 tablespoons whole milk 1 tablespoons dehydrated lemon peel 1 cup roughly chopped corn kernels Water, for sealing 6 tablespoons olive oil, plus 2 tablespoons, for sauteing 1 cup cored diced apples, skin on 3 tablespoons diced red onion 1/4 cup chopped Italian parsley leaves 1 tablespoon apple cider vinegar 1/2 tablespoon salt 1/4 teaspoon fresh ground black pepper Instructions: For the pork: In a small bowl mix together all ingredients except pork. Add the pork to a large bowl, pour in the marinade mixture and mix together until the pork is well coated. For the dough: Preheat oven to 400 degrees F. In a large bowl, mix together flour, cornmeal, baking powder, salt, and sugar and cut in butter until the mixture is crumbly. In a small bowl, lightly beat the eggs and mix in the water, lemon juice, milk, lemon peel and corn. Add the wet mixture to the dry mixture and combine to form a soft and pliable dough. Knead the dough until fully mixed. On a floured surface, roll the dough out to 1/4-inch thickness and cut into 5-inch rounds. Fill each round with 1 to 2 tablespoons of meat filling. Fold the dough in half and dab the edges with water to seal. There should be a 1/2-inch of dough to work with to form the seal. For a tight seal, press with the tines of a fork all around the edge of the empanada. Transfer the empanadas to a lightly buttered baking sheet and bake for 10 to 15 minutes. Arrange the empanadas on a serving platter. For the chimichurri: In a small saute pan over medium-low heat, add 2 tablespoons of oil. Add the apples, lemon juice, parsley, onions and apple cider vinegar and saute until onions and apples become soft, about 3 minutes. In a serving bowl, add 6 tablespoon olive oil. Add the sauted apple mixture to the bowl and stir to combine. Season with salt and pepper, to taste, and serve on top of the empanadas.

Thanksgiving

Bread and Butter Pickles 3 pounds pickling cucumbers 2 tablespoons pickling salt Ice 2 teaspoons whole yellow mustard seed 2 teaspoons crushed red pepper flakes 4 cups apple cider vinegar 1 cup granulated sugar 1 teaspoon turmeric Instructions: Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours. Drain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine. Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.

Thanksgiving

Pineapple Tarts 1 can pineapple rings, drained 1 teaspoon minced fresh ginger 1 teaspoon sea salt 2 tablespoons agave syrup 2 sheets puff pastry 1 egg, lightly beaten 1 teaspoon granulated sugar 1 pint vanilla ice cream, for serving 1/4 cup caramel sauce, for serving 1/4 cup sliced almonds, toasted, for serving Instructions: Preheat the oven to 400 degrees F. Set aside 4 of the pineapple rings. Add the remaining pineapple rings to a food processor, along with the ginger, salt and agave. Process until smooth and well combined. Cut each sheet of puff pastry into 4 equal squares. Lay each square on a parchment-lined baking sheet, and spread 1 heaping tablespoon of the pineapple mixture on the center of each. Brush the edges of the puff pastry with egg wash. Top each square with a second square of pastry and gently press the sides together to seal. Brush the top with egg wash, then top with a pineapple slice and sprinkle with sugar. Bake until the sugar has caramelized, 20 to 22 minutes. Serve with ice cream, drizzled with caramel and sprinkled with toasted almonds.

Chinese New Year

Lobster Roll 1 cup chopped celery (from 3 to 4 celery stalks), drained, see cook's note 2 pounds freshly picked lobster meat, chilled and chopped into chunks, or 10 pounds live lobsters, steamed and meat removed 3/4 to 1 cup good quality mayonnaise 2 teaspoons salt 1/4 teaspoon freshly ground black pepper 6 tablespoons (3/4 stick) unsalted butter, softened 6 hot dog buns Instructions: In a medium bowl, combine the lobster meat, celery and mayonnaise and gently toss until well mixed. Season with the salt and pepper and chill for at least 30 minutes (or up to overnight) before serving. Preheat a large heavy skillet over medium flame. Lightly butter both sides of each bun and cook for 2 minutes per side, until golden brown. (The buns may also be toasted under a broiler.) When toasted, stuff them with the chilled lobster salad and serve immediately.

4th of July

Monday to Friday Artichoke Salad 10-ounce jar marinated artichoke hearts, preferably imported; marinated in olive oil Dijon mustard to taste Salt and freshly ground black pepper Mayonnaise to taste Finely chopped chives and fresh tarragon to taste 12 ounces cleaned cooked shrimp, chopped Bibb or Boston lettuce leaves, washed and torn into bite sized pieces Instructions: Remove the artichokes from the marinade, pat them dry and slice them thinly. Toss and season them with a bit of the olive oil from jar, mustard, salt and pepper. Chop the shrimp and bind them with some mayonnaise and season them with chives, tarragon, salt and pepper to taste. Center artichokes in the middle of a bed of washed lettuce leaves and surround them with shrimp salad.

None (this is not a holiday dish

Cheech's Manchaca One 1 1/2-pound flank steak, pounded thin 2 teaspoons dried oregano Salt and freshly ground black pepper 4 cups chicken stock 2 Idaho potatoes, diced 1 small jar jalapenos 1 large onion, chopped 1 can whole chopped tomatoes Flour tortillas, for serving Instructions: Preheat the broiler. Sprinkle the steak with the oregano, salt and pepper and place on a baking sheet. Broil the steak until well done, about 6 minutes per side. Remove from the oven and let cool before slicing. Slice or shred the steak into thin pieces and set aside. In a large pot, combine the chicken stock, potatoes, jalapenos, onions and tomatoes, and bring to a boil over medium-high heat. Reduce the heat and add the shredded steak. Simmer the mixture for 2 hours until thickened. Serve the Manchaca with warm flour tortillas to wrap. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Day of the Dead

Tex-Mex Flank Steak Fajitas with Squash and Zucchini 1 tablespoon paprika 2 teaspoons light brown sugar 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon chipotle chile powder 1/2 teaspoon garlic powder Kosher salt 1 1/2 pounds flank steak 1 tablespoon olive oil 1 lime, juiced 2 tablespoons olive oil 1 medium zucchini, cut into 1/4-inch half-moons Kosher salt. 1 medium yellow squash, cut into 1/4-inch half-moons 1 bunch scallions, cut into 1-inch lengths 1 large tomato, chopped 1 red jalapeno, seeded and thinly sliced 1/2 cup roughly chopped cilantro Neutral oil, for oiling the grill grates Warm tortillas, for serving Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, mango salsa, chopped scallions, shredded Cheddar Instructions: For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the flank steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking. For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside. Prepare a grill for medium-high heat and brush the grill grates with oil. Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice. Serve with the warm tortillas and toppings.

Thanksgiving

Braised Cinnamon Apples with Sauteed Julienne Vegetables 3 tablespoons olive oil 1 tablespoon unsalted butter 3 Fuji apples, peeled, cored, and seeded, sliced thin 1/4 teaspoon lemon zest 1 stick cinnamon 1 teaspoon lemon juice 3/4 cup fresh apple cider 1 small zucchini, seeds removed, cut julienne 1 small stalk celery, cut julienne 1 small leek, green removed, cut julienne 1/2 red pepper, seeds removed, cut julienne 1 teaspoon picked thyme leaves Salt and freshly ground pepper Opal and green basil, julienned, for garnish Instructions: Preheat oven to 350 degrees F. Heat 1 tablespoon oil and butter in a large saute pan over medium high heat. Allow butter to brown. Add sliced apples and saute until lightly browned. Add lemon zest and toss to distribute. Add the cinnamon stick and deglaze with the lemon juice and apple cider. Place in oven and cook until the juice has all but completely reduced, 10 minutes. Remove from oven and set aside. In a second large saute pan heat the remaining 2 tablespoons oil over high heat. Add all the vegetables and cook until browned and caramelized. Then add thyme and season to taste. Combine vegetables with apple mixture and serve on a hot plate garnished with basil.

Thanksgiving

Nacho Chicken Cutlets 1 cup grape tomatoes, halved (or quartered if large) 1 small heart romaine lettuce, chopped 1/4 small red onion, thinly sliced 1/2 cup fresh cilantro, roughly chopped, plus more for topping 1/4 teaspoon grated lime zest, plus 1 tablespoon lime juice Kosher salt and freshly ground pepper 8 thin-cut skinless, boneless chicken breasts (about 1 1/2 pounds) 1 teaspoon chili powder 2 tablespoons extra-virgin olive oil 1 cup grated reduced-fat cheddar cheese (about 4 ounces) 1/4 cup nonfat plain Greek yogurt 2 ounces chili-lime tortilla chips, lightly crushed Instructions: Preheat the broiler. Line a baking sheet with foil. Toss the tomatoes, lettuce, red onion, cilantro and lime juice in a medium bowl; season with salt and pepper. Set aside. Toss the chicken with the chili powder and a generous pinch each of salt and pepper. Heat the olive oil in a large skillet over high heat. Working in batches, add the chicken and cook, flipping, until well browned but not fully cooked through, about 2 minutes. Transfer to the prepared baking sheet and top evenly with the cheese. Broil until the cheese melts and the chicken is cooked through, about 1 minute. Combine the yogurt and 1 tablespoon water in a small bowl. Stir in the lime zest and a pinch of salt. Divide the salad among plates and top with the chicken and tortilla chips. Drizzle with the lime yogurt and sprinkle with cilantro and pepper.

Thanksgiving

Grouper Almondine 1/2 lemon, juiced 1/3 cup orange juice 1/4 cup cream of coconut 1 tablespoon butter, plus 1/4 cup 2 tablespoons honey Salt Pepper 1 tablespoon white wine 2 to 3 pounds grouper Sliced Almonds, to garnish Instructions: Mix together lemon juice, orange juice, cream of coconut, 1 tablespoon butter, honey, salt, pepper, and white wine in a sauce pan. Cook on low heat until mixture thickens. Pan fry grouper in 1/4 cup butter with a dash of salt on low heat for about 10 minutes. When finished, drizzle sauce on top and sprinkle with almond slices to garnish.

Easter

Gingerbread Cake Pop 1 stick (4 ounces) unsalted butter, cubed, plus more for greasing the pan 1 1/4 cups molasses 2/3 cup packed brown sugar 1 1/2 teaspoons baking soda 2 large eggs 2 1/2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1 teaspoon ground allspice 1/2 teaspoon fine salt 2 sticks (8 ounces) unsalted butter, softened 8 ounces confectioners' sugar 2 lemons, zested and juiced 12.5 ounces chocolate chips Instructions: For the gingerbread cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter. In a pot, combine the molasses, butter, brown sugar, baking soda and 1 cup water. Warm over medium heat until the butter is melted. Remove the pot from the heat and stir in the eggs. In a medium mixing bowl, sift together the flour, baking powder, ginger, cinnamon, allspice and salt. Pour the wet ingredients over the dry ingredients and fold until just combined. Do not overmix. Pour the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely. For the lemon buttercream: Put the butter, confectioners' sugar and lemon zest and juice in the bowl of a stand mixer and cream until light, fluffy and lighter in color. Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring in between, until melted. Crumble the cake, add the buttercream and mix until well combined. Form the mixture into balls and place a lollipop stick in the center of each ball. Dip in the melted chocolate and garnish as desired.

Holiday Season

Grilled Quail Breast Wrapped in Prosciutto with Black Trumpet Mushrooms, Baby Leeks, Pea Tendrils and Saffron Noodles 2 ounces butter 2 tablespoons chopped shallots 1 teaspoon fresh thyme 4 ounces black trumpet mushrooms, cleaned 8 ounces Quail Stock, recipe follows Salt and pepper 4 quail breasts, boned, skinned and wrapped in prosciutto, bones reserved 12 strips Saffron Pasta, recipe follows 2 tablespoons chives, sliced 2 tablespoons parsley, chopped 8 baby leeks, blanched 12 pea tendrils 1 tablespoon olive oil Quail carcasses, saved from above 1 carrot, diced 1/2 onion, diced 2 celery stalks, diced 2 sprigs fresh thyme 1 bay leaf 1 clove garlic 2 cups light chicken stock 1/2 cup boiling water 1 tablespoon saffron 2 cups flour 4 egg yolks 2 teaspoons salt Instructions: In a large saute pan, heat 2 ounces butter over medium heat. Add shallots and thyme. Saute for 1 minute. Add black trumpet mushrooms and saute for 3 to 4 minutes over medium low heat. Add Quail Stock to the mushrooms and simmer for 2 minutes. Season with salt and pepper. Grill quail breasts over hot coals until golden brown and crispy on both sides and just cooked through. Grill the leeks and set aside. Hold in warm oven until ready to plate. Bring large pot of water to boil for pasta. Drop pasta into salted boiling water and cook for 3 minutes. When the pasta is cooked, drain and add to stock. Simmer for 1 minute. Add chives and parsley. Divide pasta into bowls. Pour sauce and mushrooms over pasta. Place quail breasts on pasta. Place grilled leeks on quail and top all with pea tendrils. Serve immediately. Heat olive oil in heavy bottomed saucepan over high heat. Add carcasses and cook until golden brown. Add carrots, onion, celery, thyme, bay leaf and garlic. Cook for 3 to 4 minutes stirring often. Add light chicken stock and simmer for 1 hour. Skim off fat as it rises to the top. Bring water to boil. Steep saffron in boiling water for 30 minutes, covered. Combine sifted flour, egg yolks and salt in a mixer with dough hook attachment. Add water/saffron mixture and mix all ingredients for 10 minutes at low speed until dough is silky and elastic. If too dry, add water. If to wet add flour. Once pasta dough has been properly worked, rest for 1 hour in refrigerator. To Roll: Slice off one 2-inch slice of the dough and flatten with your hand and dust with flour, if needed. With the pasta machine open to widest setting, roll pasta through. Decrease the size by 1 1/2 increments each time and continue this process until pasta is very thin. Cut into 8-inch lengths, 1-inch wide. Hold in refrigerator until ready to cook.

Thanksgiving

Chicken in Garlic Sauce - Pollo al Ajillo 12 large chicken thighs (about 4 pounds; see Note) Fine sea or kosher salt Freshly ground black pepper 1/4 cup canola oil 10 cloves garlic, sliced 2 teaspoons chopped fresh thyme leaves 1/2 cup dry sherry 1/2 cup chicken broth, homemade or canned Instructions: Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching. Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more. Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot. Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.

New Year's Eve

Lobster Club with Saffron Mayonnaise, Crispy Serrano Ham and Watercress on Chipotle Brioche 1 envelope active dry yeast 2 tablespoons sugar 1 1/4 cups warm whole milk 8 cups all-purpose flour 2 tablespoons kosher salt 2 large eggs 7 large egg yolks 1/4 cup chipotle in adobo puree 3 sticks room unsalted butter, cut into pieces and slightly softened, plus more to rub on top of the loaves 1/4 cup pure olive oil 8 slices thinly sliced Serrano ham 1/4 cup red wine vinegar 1 large pinch saffron 1 tablespoon honey 1 cup prepared mayonnaise 2 cloves garlic, mashed to a paste 1/2 cup finely diced celery 1/4 cup finely diced red onion Salt and freshly ground black pepper 1 1/2 pounds fresh lobster meat, chopped 2 green onions, thinly sliced 1 tablespoon chopped fresh tarragon Watercress Bread Unsalted butter Chipotle Brioche, recipe above Instructions: For the chipotle brioche: Combine the yeast, sugar and milk in a small bowl and let sit until foamy, about 5 minutes. In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Mixing on low speed, add the yeast mixture and mix until combine. Mix together the eggs, egg yolks, chipotle puree in a bowl and slowly add the mixture to the flour while continuing to mix on low speed. Mix in the butter, piece by piece until combined and continue mixing until the dough is silky and springy, about 10 minutes. Remove the dough to a lightly floured surface and lightly knead for 30 seconds. Place in a lightly oiled bowl, cover with clean kitchen towel or plastic wrap and let rise in a warm place for 1 hour or until doubled in bulk. Lightly punch down, cover and allow to rise for 30 minutes longer. Butter a 12 by 4-inch or 5 by 4-inch loaf pan. Shape the dough into a loaf, being careful to press out any air, and place in the prepared pan. Rub the top with more softened butter cover with plastic wrap and let rise for 2 hours more in a warm place. Preheat the oven to 375 degrees F. Bake until golden brown and firm on top, about 25 minutes. Cool in pan for 5 minutes then remove and let cool on baking rack. For the crispy Serrano ham: Heat oil in a large saute pan over high heat until oil begins to shimmer. Carefully add 2 slices of the ham at a time and cook until crispy on both sides. Remove to a plate line with paper towels. For the lobster salad: Bring vinegar to a boil, add the saffron, remove from the heat and let steep for 10 minutes. Whisk together the mayonnaise, vinegar, garlic and honey in a large bowl and season with salt and pepper. Add the celery, onion and lobster meat and gently fold to combine. Add the parsley (and green onion, if using) and season with salt and pepper. Top lobster salad with crispy serrano ham, tomato and watercress on the Chipotle Brioche.

Thanksgiving

Meatball Pizza 2 Archer Farms® Ultra Thin & Crispy Round Pizza Crusts ½ cup pizza sauce 2 cups shredded mozzarella cheese 3 Jolly Giant Meatballs, thinly sliced ½ yellow bell pepper, stemmed, seeded, and thinly sliced Instructions: 1. Place an oven rack in the lowest setting. Preheat the oven to 450°F. Line a cookie sheet with foil. 2. Place 1 pizza crust on the prepared sheet. Spread half of the sauce on top, leaving a ½-inch rim. Sprinkle with half of the cheese, then arrange half of the meatballs slices and peppers on top. 3. Bake on the lowest rack until the crust is browned and the cheese is melted, about 13 minutes. Repeat with the remaining ingredients. Cut into slices and serve hot.

Thanksgiving

Grilled Shrimp with Grilled Tomato Cocktail Sauce 2 ripe Roma tomatoes 1/2 large yellow onion, cut into three or four 1/2-inch rounds 1 lemon, halved 3 tablespoons extra-virgin olive oil, plus more for oiling the grill grates Kosher salt and freshly ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon honey 1 tablespoon prepared horseradish Hot sauce, to taste 2 pounds large shrimp, peeled and deveined Instructions: Prepare a grill or large grill pan for high heat. Put the tomatoes, onion and lemon on a baking sheet. Brush with 1 tablespoon of oil and sprinkle liberally with salt and pepper. Lightly oil the grill grates. Arrange the tomatoes and onion on the grill. Put the lemon halves cut-sides down on the grill. Cook until charred in spots, rotating the tomatoes and onion slices as needed to ensure even cooking, 6 to 8 minutes. Transfer the grilled vegetables and lemon to the same baking sheet that they were on before. Allow to cool 5 minutes. Leave the grill on high heat. Combine the tomatoes and onions in a blender along with the juice of half of the grilled lemon, Worcestershire sauce, honey, horseradish, hot sauce and 1 tablespoon oil. Blend until smooth; the sauce should be the texture of tomato puree. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour into a small serving bowl and reserve. Toss the shrimp with the remaining tablespoon oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Transfer the shrimp to a large platter and serve with the reserved grilled tomato cocktail sauce. Cut the remaining grilled lemon into wedges and serve on the side.

4th of July

Mussels 2 pounds mussels, scrubbed and debearded 4 cloves garlic, smashed and roughly chopped 1 Roma tomato, roughly chopped 1/2 small onion, chopped 2 tablespoons coarsely chopped cilantro leaves 1-ounce white wine 2 tablespoons butter Freshly cracked black pepper Instructions: Place mussels on a large piece of tin foil. Sprinkle garlic, tomato, onions, cilantro. Add a dash of wine, butter and some pepper. Wrap up the edges to keep in the juices and place on the grill. Cook until mussels open. Serve immediately.

New Year's Eve

Chickpea and Leek Soup 12 ounces (340 grams) chickpeas, soaked overnight, refrigerated 1 medium potato, peeled 5 to 6 medium leeks, finely sliced 1 tablespoon olive oil 2 cloves garlic, finely sliced Salt and freshly ground black pepper 1 1/2 pints (850 milliliters) chicken or vegetable stock 2 handfuls Parmesan, grated Extra-virgin olive oil Instructions: Rinse the soaked chickpeas, cover with water, and cook with the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely. Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes. Puree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors. This is classy enough for a starter, but I like it best for lunch in a big bowl with a good drizzle of my best peppery extra-virgin olive oil, a grinding of black pepper and an extra sprinkling of Parmesan.

New Year's Eve

Berry Scones with Orange Honey Butter 1 quart heavy cream Zest of 1 orange 1/2 cup honey Pinch salt 2 cups all-purpose flour 3 tablespoons sugar, plus more for sprinkling scones 1 tablespoon baking powder 1 teaspoon baking soda 3/4 teaspoon kosher salt 3/4 stick cold unsalted butter, cubed 1 1/2 cups fresh mixed berries (e.g. blueberries, raspberries, blackberries), washed and dried 3/4 cup buttermilk, (leftover from orange butter), plus more to brush scones Instructions: You can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor. In a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use. For the scones: Preheat oven to 400 degrees F. In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much. Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar. Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack. Serve warm with the Orange Honey Butter.

Easter

Crab Cake Mac N Cheese Salt 1 pound cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta with lines) 2 tablespoons extra-virgin olive oil 6 tablespoons butter 3 ribs celery with leafy tops, finely chopped 1 medium onion, finely chopped 1/2 small red bell pepper, seeded and finely chopped 3 to 4 cloves garlic, finely chopped 1 bay leaf About 2 tablespoons freshly chopped thyme leaves, several sprigs About 1 tablespoon grated lemon zest Freshly ground black pepper 3/4 pound fresh lump crabmeat, picked for shells and flaked 1 tablespoon seafood seasoning (recommended: Old Bay) 3 tablespoons all-purpose flour 2 1/2 cups milk Freshly grated nutmeg, to taste 1 tablespoon Dijon mustard 1/3 pound, about 1 rounded cup grated sharp white Cheddar 1/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese 3 tablespoons hot sauce (recommended: Frank's Red Hot) 1 cup panko bread crumbs A generous handful flat-leaf parsley, finely chopped 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls Instructions: Bring a large pot of water to a boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add it to a large bowl. Meanwhile, in a medium saucepan, heat 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon of the butter over medium to medium-high heat. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. Cook to tender, 6 to 8 minutes. Add the crabmeat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat. In a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheese and stir in a figure 8 motion. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated. Preheat the oven to 375 degrees F. To complete the dish, melt a couple of tablespoons butter in a small skillet, over low heat and add 3 tablespoons hot sauce. Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano -Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on baking sheet to catch any drips. Bake until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.

New Year's Eve

Grilled Buffalo Chicken Cobb Salad 1/4 teaspoon garlic powder Kosher salt and freshly ground pepper 1 pound chicken cutlets Extra-virgin olive oil, for drizzling 1 stick (8 tablespoons) unsalted butter, cut into pieces (see Cook's Note) 1/2 cup hot sauce, such as Frank's RedHot (see Cook's Note) 1 cup mayonnaise 1/2 cup buttermilk 2 tablespoons minced fresh chives 1/4 teaspoon garlic powder Kosher salt and freshly ground pepper 1 head iceberg lettuce, cored and chopped into bite-sized pieces 1 pint cherry tomatoes, halved 1 cup blue cheese crumbles 4 slices bacon, cooked and crumbled 2 medium carrots, peeled and sliced into thin rounds 2 center celery stalks and leaves, sliced thin on a bias 2 hard-boiled eggs, chopped 1 avocado, chopped 1 cup corn chips, such as Fritos Instructions: For the chicken: Preheat a grill to medium-high heat. Combine the garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place the chicken cutlets on a large plate or baking sheet and drizzle each piece lightly with the oil. Season both sides of the chicken with the garlic powder blend. Grill the chicken, turning once, until cooked through and grill marks appear, 2 to 3 minutes per side. Transfer to a clean platter to rest for 10 minutes, then slice into thin strips and place in a medium bowl. Place the butter and hot sauce in a medium saucepan over medium heat, either on the grill or on a stovetop. Whisk to combine the hot sauce with the butter until melted and smooth. Add to the bowl with the sliced chicken and toss to coat. For the dressing: Whisk together the mayonnaise, buttermilk, chives, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and mix well. For the salad: Arrange the iceberg lettuce on a platter or in individual bowls. Top with rows of the cherry tomatoes, blue cheese crumbles, bacon, carrots, celery, eggs and avocado. Sprinkle the corn chips over the top and spoon over the sliced chicken. Finish with a drizzle of the dressing.

4th of July

Hearts of Palm, Corn, Cherry Tomatoes and Avocado Salad with Green Onion-Coconut Dressing 1 bunch green onions (green part only) 1 (14 ounce) can coconut milk 1/4 cup unsweetened shredded coconut (desiccated) 1/2 cup lime juice 1 egg 1/3 teaspoon cayenne pepper 2 shallots 2 cloves garlic, chopped to 1 teaspoon 1 tablespoon honey 1 1/2 cup olive oil Salt and pepper 1 (12.5 ounce) can hearts of palm, cut in 1/2-inch slices 1 cup corn kernels blanched 1 pint cherry tomatoes, halved 1 avocado, peeled, pitted and cut in medium dice 1 pound baby lettuce 1/4 bunch cilantro sprigs, for garnish Instructions: Place all the ingredients for the dressing, except oil, salt and pepper, into blender or food processor and puree. Slowly drizzle in oil until thick and creamy. Season, to taste. Toss salad ingredients together, and garnish with cilantro sprigs.

New Year's Eve

Chicken-Chickpea Curry 4 plum tomatoes, chopped 2 large shallots, halved 1 2-inch piece ginger, peeled 1/2 to 1 jalapeno pepper, seeded 1 teaspoon curry powder Kosher salt 3 tablespoons vegetable oil 2 15-ounce cans chickpeas, drained and rinsed 2 cups shredded rotisserie chicken (skin removed) 2 cups frozen cut okra or sliced fresh okra 1/4 cup chopped fresh cilantro, plus more for topping Plain yogurt and naan bread, for serving (optional) Instructions: Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking). Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes. Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.

Holi

Spicy Fried Chicken with Dijon Slaw 4 chicken legs, rinsed and patted dry 4 chicken thighs, rinsed and patted dry 4 breasts with the wing attached, rinsed and patted dry 4 cups yogurt (may substitute with buttermilk) 1/4 cup sambal 2 tablespoons garlic, finely minced 1 tablespoon ginger, finely minced 2 tablespoons honey 1/4 cup naturally brewed soy sauce 1 tablespoon coarse ground black pepper 2 lemons, juiced 3 cups panko bread crumbs 1 tablespoon togarashi 1 tablespoon paprika 2 tablespoons sesame seeds 1 tablespoon cumin Salt for seasoning Canola oil for frying 2 tablespoons Dijon mustard 2 egg yolks Salt and black pepper, to taste 1 cup canola oil 2 teaspoons mustard seed soaked in the juice of 2 lemons, 1 hour 1 head cabbage, de-cored and shredded 1/2 head red cabbage, de-cored and shredded 1/2 cup sliced green scallions Instructions: In a large bowl, mix together the yogurt, sambal, garlic, ginger, honey, soy, black pepper and lemon juice. Mix chicken in the bowl and let marinate at least 4 hours, preferable overnight. In another large bowl, mix together the panko, togarashi, paprika, sesame seeds and cumin. Pull the chicken out of the marinade and season lightly with salt. Place chicken in panko bowl and completely coat the chicken. Heat oil to 350 degrees and fry until brown. May have to do heat transfer on the larger pieces, (Pulling the chicken out of the fryer and resting for 3 to 5 minutes, before finishing the frying.) Drain on paper towels and season again lightly with salt. In a food processor add the Dijon and egg yolks and season. While running on high speed, slowly drizzle in the oil in the beginning to emulsify then pour the rest in. Add the mustard seeds and lemon juice, pulse to mix and check for seasoning. Toss the 2 cabbages, scallions and 1/2 of the dressing. Add more dressing if needed and let slaw sit 30 minutes in the refrigerator before serving. PLATING On a huge platter, pile the slaw in the middle and surround with chicken. Munch! BEVERAGE House made lemonade spritzer (2 parts lemon juice, 1 part lime juice, 1 part sugar, 3 parts soda water, serve on ice.)

Thanksgiving

Avocado Rose Eggs Benedict 3 large egg yolks 1 tablespoon lemon juice 1 tablespoon hot water 1 stick unsalted butter, melted and hot Kosher salt 4 thick slices whole-grain bread 2 tablespoons unsalted butter, at room temperature 1 cup thinly sliced radishes 2 firm but ripe avocados, cut in half, pitted and peeled 4 large eggs 4 sprigs fresh cilantro or dill Coarse sea salt Instructions: For the hollandaise sauce: Place the yolks, lemon juice and water into a blender and blend for 1 minute. With the blender running, pour the butter through open hole of the blender lid. Season with salt and pour into the top of a double boiler set over hot water to keep warm. For the toast: Toast the bread until golden, then spread with 1 tablespoon butter. Divide the bread among 4 plates, butter-side up, and spread some of the radishes evenly over them (reserve some radishes for topping). Lay an avocado half on a cutting board cut-side down and slice thinly, crosswise (thinner slices are easier to roll). Put the flat side of your knife along the side of the avocado. Press the knife against the slices and they will fan out, overlapping each other. Starting from the thin end, curl the avocado slices into a cylinder toward the center. Continue curling the avocado slices until you get a 3- to 4-inch circle that looks like a rose. Repeat with the remaining avocado halves; set aside. Heat the remaining tablespoon butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook until the whites have set and the yolks are still runny. Put 1 egg on each toast, top with the avocado flowers, using a spatula to transfer each to a toast, and garnish with the sliced radishes and sprigs of dill or cilantro. Sprinkle with coarse salt. Serve with the hollandaise sauce on the side.

Easter

Haricots Verts with Rosemary 1/2 pound haricots verts, ends trimmed 1 tablespoon lemon-olive oil, homemade, recipe follows or store-bought, or plain extra-virgin olive oil 1 sprig rosemary Kosher or fine sea salt and freshly ground black pepper 1 lemon, zested 2 cups extra-virgin olive oil Instructions: Bring a large pot of salted water to a boil over high heat. Slip in the beans and cook until bright green and crisp-tender. Remove the beans to an ice bath to shock, then drain and pat dry with paper towels. Gently heat the olive oil and rosemary in a large, deep skillet over low heat until the rosemary is softened and very fragrant, 4 to 5 minutes. Remove the rosemary sprig, raise the heat to medium-high, and add the string beans. Toss to coat with the rosemary-lemon scented oil until the beans are heated through. Season with salt and pepper, to taste. Serve warm or at room temperature. Lemon-Infused Olive Oil: Put the lemon zest in a small pot and pour in 2 cups extra-virgin olive oil. Place over low heat and simmer for 15 minutes. Cool completely and transfer to a jar with a tight-fitting lid. Keep tightly sealed at room temperature for up to 2 weeks. Dress grilled chicken or any simply vegetable with the oil. When tomatoes are in season, a simple dish of sliced tomato dressed with this oil and a sprinkling of oregano is a meal unto itself.

Thanksgiving

Spicy Middle-Eastern Alligator with Rice Pilaf and Tabbouleh Salad 3 egg whites, beaten 2 cloves garlic, minced 2 teaspoons fresh lemon juice 1 teaspoon red chili powder 10 to 12 alligator fillets Olive oil, for sauteing Salt Tabbouleh salad, recipe follows Rice pilaf, recipe follows 1/3 cup bulgur wheat 2 lemons, juiced Salt and pepper 6 to 8 large bunches parsley 2 to 3 tomatoes, finely diced 4 whole scallions, white and green parts thinly sliced 3 tablespoons olive oil 4 tablespoons butter 1 cup uncooked white rice 1 cup egg noodles Salt Instructions: In a large bowl, thoroughly combine the beaten egg whites, garlic, lemon juice, and red chili powder. Using a meat tenderizer, pound all of the alligator fillets until they are tender. Marinate the alligator in the egg white mixture for about 20 minutes. In a large skillet, heat the olive oil over medium-high heat. Remove the alligator fillets from the marinade and sprinkle them with salt. Carefully place the alligator fillets in the pan, and saute them until browned. Work in batches as necessary. Flip the fillets with tongs or with a spatula, and cook until browned on the other side, and the meat is cooked through. In a medium bowl, cover the bulgur wheat with warm water and allow it to soak for approximately 20 minutes. Pour the bulgur wheat into a strainer, and then squeeze out all of the excess water. Mix the lemon juice, salt, and pepper with the bulgur wheat and set aside. Wash the parsley, and dry it thoroughly. Chop the parsley very finely and combine it, along with the tomatoes and scallions, with the bulgur wheat mixture. Stir the olive oil into the salad until it is thoroughly covered. Add more lemon juice, salt, or pepper as desired, to adjust the taste. In a large saucepan, melt the butter over high heat. Add the rice and noodles to the pan, and fry them in the butter. Add approximately 1 1/2 cups of water to the pan and lower the heat to medium-low. Cover the pan with a tightly-fitting lid, and allow the rice mixture to steam until all the water is absorbed. Season with salt, to taste.

Thanksgiving

Morwong Cru 1 1/2 pounds haddock or bream fillets, cut into 1/2-inch cubes. 2 small onions, finely sliced. Juice of 6 lemons 4 ounces cucumber, finely diced 4 ounces carrot, finely diced 4 ounces celery, finely diced Instructions: Place fish, onion and lemon juice in a bowl. Cover with a cloth and place in the refrigerator for 12 hours. When 'cooked' strain off lemon juice and stir in chopped vegetables. Serve this mixture chilled with coconut mayonnaise dressing in a separate bowl.

Easter

Country Ham and Fried Egg on Angel Biscuits 2 1/2 cups all-purpose flour, plus more for rolling 2 tablespoons sugar 2 1/2 teaspoons baking powder 2 teaspoons instant yeast 3/4 teaspoon fine salt 1/4 cup vegetable shortening 1/4 cup (1/2 stick) cold unsalted butter, cut into pats 1 cup milk, at room temperature Cooking spray, to coat 1/4 cup heavy cream, for brushing on top 4 tablespoons unsalted melted butter, for brushing on top 4 tablespoons unsalted butter, divided 4 large eggs Kosher salt and freshly ground black pepper 4 ounces (1/4 pound) country ham, sliced paper thin* Sweet variation: Whipped cream and blackberry topping, recipe below 1 cup fresh blackberries 1/2 cup sugar Whipped cream, to top Instructions: Whisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet. Transfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours. Cook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them. Preheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open. Heat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately. *Cook's Note: It's American prosciutto . Blackberry topping: Macerate the berries with the sugar in a bowl for about 30 minutes. Put some of the berries on the bottom half of the biscuit. Add whipped cream and top with the other half of the biscuit.

Easter

Wanjajeon 4 ounces firm tofu, drained 8 ounces ground beef (see Cook's Note) 8 ounces ground pork 1 teaspoon soy sauce 1 teaspoon toasted sesame oil 4 cloves garlic, grated (about 1 tablespoon) 1 scallion, finely chopped (about 1 tablespoon) Kosher salt 1 cup all-purpose flour 3 large eggs 1/4 cup plus 2 tablespoons vegetable oil, or more as needed 2 tablespoons soy sauce 2 tablespoons distilled white vinegar 1/4 teaspoon sugar 1/4 teaspoon gochugaru (Korean red chile flakes), optional Instructions: Position a rack in the center of the oven and preheat the oven to 250 degrees F. For the meatballs: Place the tofu in a piece of cheesecloth or a kitchen towel and wring dry, squeezing to remove as much water as possible. (This also breaks up the tofu into small crumbles.) Crush any remaining large pieces of tofu by rubbing them between your fingers. It should all be finely crumbled and there should not be any big chunks left. Combine the crumbled tofu, beef, pork, soy sauce, sesame oil, garlic, scallion and 1/4 teaspoon salt in a large bowl. Mix with your hands until the ingredients are well incorporated and the mixture comes together. Scoop the meat mixture into 18 to 20 meatballs (about 1 1/2 tablespoons each; see Cook's Note), placing them on a large baking sheet or plate. Roll each portion into a ball, then flatten into a 1/2-inch-thick patty, about 1 1/2 inches in diameter. Add the flour to a large rimmed plate and whisk the eggs in a medium bowl. Heat a large nonstick skillet with 3 tablespoons of the oil over medium-low heat. Dredge each patty in the flour, coating well on all sides. Smooth out any rough, uneven edges and shape the patty neatly. Working with one at a time, shake off excess flour, then dip and roll the patty around in the egg, making sure to coat thoroughly with no flour peeping through. (All the patties can be dredged and sitting in flour, but be sure to dip the patties in the egg one at a time.) Gently place the egg-coated patty in the heated skillet -- most of the egg will drip off to the bottom, creating a desirable \u201cskirt\u201d that will be served on top. (Do not move the patties around as the top needs to be clean and free of brown bits.) Repeat to add 8 or 9 more patties, or as many as will fit in the skillet without crowding. Cook without disturbing until the patties are light golden underneath, 4 to 5 minutes. Carefully flip and cook until the other side is light golden, 4 to 5 minutes more. Transfer the cooked patties to a baking sheet fitted with a wire rack and keep warm in the oven. Wipe the skillet clean with a paper towel and heat another 3 tablespoons oil over medium-low heat before cooking the next batch of patties. For the dipping sauce: Combine the soy sauce, vinegar, 2 tablespoons water, sugar and gochugaru (if using) in a small bowl and whisk until the sugar is dissolved. Serve with the wanjajeon.

Korean New Year (Seollal)

Veal Hanson 2 pounds veal loin, pounded 1/2-inch thick (can substitute chicken breasts) Salt and pepper Flour, for dredging 3 tablespoons olive oil 3 tablespoons butter 1 cup molasses porter 1/4 cup Marsala 1/4 cup chicken stock 1 1/2 cups cremini and shiitake mushrooms, quartered including stems with tip removed Serving suggestion: fettuccini, which has been tossed with a bit of olive oil, freshly grated Parmesan cheese, and a handful of freshly chopped parsley Instructions: Take each slice of veal loin and pound between layers of plastic wrap until each is about 1/2-inch thick. Season lightly with salt and pepper on both sides, then dredge in flour. Heat olive oil and butter in a large saute pan over medium high heat. Shake off excess flour and saute cutlets for about 2 minutes per side, until lightly browned. Put aside on a cooling rack on top of a baking sheet. Add porter, Marsala, and chicken stock to saute pan. Let reduce on high heat for about 5 minutes. After liquid has reduced by 1/4, add the mushrooms. Reduce heat and let simmer until mushrooms soften and sauce slightly thickens, about 7 minutes. Add veal back to sauce to warm.

Easter

Wild Boar Floridian Sausage 3 1/3 pounds wild boar meat 3/4 pound fatback 1 tablespoon fennel seeds 2 teaspoons anise seeds 2 teaspoons mixed-color peppercorns 1/4 cup fresh sage leaves 2 tablespoons fresh thyme leaves 24 grams sea salt 1/2 teaspoon sweet paprika Pinch of cayenne pepper 5 cloves garlic Zest of 1 lemon Zest of 1 lime Zest of 1 orange 1 length of fresh hog casing Instructions: Dice the wild boar meat and fatback into cubes that will easily fit into a meat grinder. Partially freeze the meat and fatback to facilitate grinding, about 1 hour. While your meat is freezing, toast the fennel seeds, anise seeds, and peppercorns in a dry pan on the stovetop until fragrant, and grind them in a spice grinder. Mix the ground fennel seeds, anise seeds and peppercorns with the sage, thyme, salt, paprika, cayenne, garlic and citrus zests in a large bowl. When the meat and fatback are almost frozen, remove them from the freezer, and mix them with the other ingredients. Grind everything together through a medium-size die. Add a couple ice cubes at the end of the grinding to push out the last bit of meat in your grinder. Mix the meat vigorously in a stand mixer for a few minutes until the whole batch is very sticky. Pump the mixture into the sausage casings, and twist to create links of your preferred size (8 inches is ideal).

Thanksgiving

Spicy Coconut Curried Lobster on a bed of Jasmine Rice 2 tablespoons extra-virgin olive oil 3 Scotch bonnet peppers, minced 1 red pepper, julienned 1 red onion, sliced thinly lengthwise 1 teaspoon curry paste 2 cups fish stock 2 cans coconut milk 3 lobsters, boiled, meat removed and chopped 1/4 cup milk 2 tablespoons unsalted butter 1 can pineapple chunks, juice drained 1 teaspoon kosher salt 2 tablespoons sugar 4 scallions, chopped 1 cup cilantro leaves, chopped, plus extra for garnish 1 cup flaked coconut, toasted Jasmine Rice, recipe follows Water 2 cups jasmine rice 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon sugar Toasted coconut, to taste Instructions: In a large saucepan, heat the olive oil over medium-high heat. Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes. Add the curry paste, fish stock, and coconut milk to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes. Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce. Add the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine. Finally, add the scallions and cilantro to the pan and simmer for 2 more minutes. Serve on a bed of jasmine rice and garnish with chopped cilantro and toasted coconut. Bring just enough water to cover the rice to a boil in a medium sized pot over high heat. Add the rice to the pot, lower the heat to medium-low, and cover with a lid. Steam the rice until it is cooked through yet still firm, about 15 minutes. Drain off the excess water, and season with salt, pepper, sugar and coconut, to taste.

Thanksgiving

Muffinlettas 4 English muffins, cut in half through centers and toasted 8 slices provolone cheese 6 ounces salami slices (Hormel®) *Available in most TARGET® stores where fresh groceries are sold 8 ounces cooked deli ham (Hormel®) ½ cup Market Pantry® Spanish Salad Olives Sliced with Pimentos, rinsed and drained 8 pepperoncini, rinsed and drained, stems removed Instructions: Place the muffins on your work surface, cut sides up. On each muffin, stack 1 piece cheese, 3 slices salami, 2 slices ham, 1 tablespoon olives, and 1 pepperoncini.

Thanksgiving

Raspberry Iced Tea Punch 2 nectarines, pitted and sliced 1 pint fresh raspberries 1 lemon, sliced 20 fresh mint leaves, plus more for garnish 3 cups tea, freshly brewed, sweetened to taste and chilled 1 bottle sparkling white wine Ice Instructions: Fill a large pitcher with the nectarines, raspberries, lemon and mint. Then add your tea and let sit for about 5 minutes to infuse. Once you're ready to serve add the sparkling white wine. Pour in glass with ice. Garnish with mint.

Summer

Hummingbird Cake Nonstick cooking spray, for the pans 3 cups all-purpose flour, plus more for the pans 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon kosher salt 1/2 teaspoon ground nutmeg 1 1/2 cups granulated sugar 1 1/2 cups canola oil 1 cup sweetened coconut flakes 2 teaspoons pure vanilla extract 3 large eggs 3 very ripe large bananas, mashed (1 1/2 to 2 cups) One 8-ounce can crushed pineapple 1 cup pecans, toasted and chopped Dried pineapple rings, for decorating Toasted coconut chips, for decorating 1 cup (2 sticks) unsalted butter, at room temperature 5 cups confectioners' sugar 1/4 cup buttermilk 2 teaspoons pure vanilla extract 1/4 teaspoon kosher salt Instructions: For the cake: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out. Whisk together the flour, cinnamon, baking soda, salt and nutmeg in a large bowl. Beat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the pecans. Divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Allow to cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Once completely cooled, level the tops using a serrated knife. For the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy. Add the buttermilk, vanilla and salt and beat just to combine. Refrigerate until ready to use. Use the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips.

Halloween

\Macro\ Platter 1/4 cup raw brown rice 1/3 cup chopped kale (2-inch square pieces) 1/3 cup chopped broccoli 1/3 cup sliced sweet potatoes (1/4-inch pieces) 1 hard-boiled egg 1/3 cup chopped avocado Instructions: Place the brown rice in a saucepan with 1/2 cup water. Bring to a boil, reduce the heat to low and simmer, covered, until almost all the water is absorbed, approximately 40 minutes. In a pot with a steamer basket, bring a small amount of water to a boil. Add the kale to the basket and steam for about 10 minutes, making sure to add more water if needed; set aside. Add the broccoli to the steamer basket and steam for about 6 minutes; set aside. Add the sweet potatoes and steam until just tender, 10 to 20 minutes. (Alternatively, if space allows, steam the vegetables together, making sure to remove each type as it cooks.) Place the rice, kale, broccoli and sweet potatoes into different sections of a compartmentalized lunch box. Cut the egg in slices, if desired, and place in another section. Finally, add the avocado.

Thanksgiving

Honey-Mustard Dressing 1/4 cup plus 1 tablespoon Djion mustard 1/4 cup honey 1/4 cup cider vinegar 1 1/2 teaspoons kosher salt 1/4 cup plus 2 tablespoons vegetable oil, like soy, peanut, or corn Instructions: In a medium bowl, whisk together the mustard, honey, vinegar, and salt. Gradually whisk in the oil to make a creamy dressing. Use immediately or store in the refrigerator, covered, for up to 3 days.

Thanksgiving

Sweet Plantain Soup with Pineapple Blood Orange Salsa 1/2 cup diced fresh pineapple 1 blood orange, peel and pith removed, cut into supremes and diced 1 tablespoon finely chopped fresh ginger 1 serrano chile, stemmed, seeded, and minced 2 tablespoons fresh lime juice 1 salt 1/4 teaspoon pepper 1 1/2 tablespoons unsalted butter 2 large ripe plantains, peeled and sliced on the diagonal into 1 1/2inch pieces 2 teaspoons dried oregano, crumbled 2 leeks, white parts only, well rinsed and finely sliced 2 medium parsnips, peeled and finely chopped 3 cups chicken stock 3 cups milk Juice of 1/2 lemon 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: In a small glass bowl, combine all the ingredients for the salsa and toss together gently. Cover and refrigerate for up to 4 hours before using. In a large heavy skillet, heat the butter over medium heat. Add the plantains with their flat sides down and saute for about 2 minutes, or until slightly softened but not brown. Turn to the other side, add the oregano, leeks and parsnips, cover the pan and cook until all the vegetables are tender, about 10 minutes, stirring occasionally. Transfer the vegetables to a food processor and puree until smooth, pulsing the machine and scraping down the sides of the machine as necessary. Add 2 cups of the chicken stock, puree to mix, and transfer the mixture to a medium saucepan. Whisk in the remaining chicken stock and the milk, add the lemon juice, and place the pan over mediumhigh heat. When the soup comes to a boil, reduce the heat to low, cover the pan and simmer for 10 minutes, stirring occasionally. Add the salt and pepper. Serve in shallow soup bowls, garnished with a dollop of the salsa.

Thanksgiving

Orecchiette with Clams and Broccoli Kosher salt 12 ounces orecchiette 2 cups grated broccoli florets (grated on the large holes of a box grater) 1/4 cup breadcrumbs 3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 24 littleneck clams, scrubbed 1/4 cup dry white wine 2 tablespoons unsalted butter Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the grated broccoli during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain. Meanwhile, combine the breadcrumbs and 2 teaspoons olive oil in a small nonstick skillet over medium heat. Season with salt and cook, stirring occasionally, until golden brown, about 5 minutes; remove to a bowl. Heat the remaining 3 tablespoons olive oil with the garlic in a separate pot over medium-high heat. Cook until the garlic is just golden, about 3 minutes. Add the red pepper flakes, clams and wine. Cover and cook until the clams open, 5 to 7 minutes; remove the clams to a bowl using a slotted spoon (discard any unopened clams). Add the butter, pasta, broccoli and 1/2 cup of the reserved cooking water to the pot; cook, stirring, until the pasta is well coated, about 1 minute. Gradually add the remaining 1/2 cup cooking water if the pasta seems dry. Stir the clams and any juices into the pasta. Drizzle each serving with olive oil and sprinkle with the breadcrumbs.

Labor Day

Fig, Cream Cheese and Mint Tart 1lb 2oz/500g homemade or store-bought short pastry All-purpose flour, for dusting 1 generous cup/9 1/2 fl oz/260ml whipping cream 3/4 generous cup/5 1/2oz/165g cream cheese 3 big squidges of honey 1 tbsp Marsala (optional) 12 to 16 figs, each cut into 6 pieces Handful of green shelled pistachios, walnuts, or pecans, halved 1 bunch of fresh mint, ripped or roughly torn Instructions: Preheat the oven to 350 degrees F (180 degrees C). Roll out the pastry on a floured counter to the thickness of a 1-cent piece and use it to carefully line the pan. Homemade pastry is short and so will be quite crumbly. Don't be alarmed by this, you can patch it together in the pan. Take a small ball of the pastry (the size of a nickel) and use it to gently ease the dough down into the pan. Press the handle of a wooden spoon against the pastry all round the edges to coax it into the fluted grooves. Trim off the excess around the top and run a thin knife around between the pastry and the edge of the pan to loosen. Put in the refrigerator for about 15 minutes, or until firm. Remove the tart from the refrigerator. Take a piece of parchment paper slightly larger than the pan and scrunch it up, then unscrunch it and line the pan with it. Fill it with pie weights or dried beans and \blind bake\ in the oven for 20 to 25 minutes, or until the pastry feels sandy to the touch. Remove the paper and bake for an additional 5 minutes. Remove from the oven and set aside. For the filling, put the cream in a bowl and whip until beginning to thicken, then fold it into the cream cheese and mix with the honey and Marsala, if using. Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. Serve with a sweet wine such as Asti. Figs and mint are delicious, so sprinkling some torn mint leaves over the tart works really well. This tart is best eaten on the day it is made.

Thanksgiving

Dal--Indian Split Pea Soup and Fresh Tomato Relish 1 tablespoon unsalted butter 1 cup finely minced onion (about 2 medium) 4 teaspoons finely minced garlic 4 teaspoons finely minced ginger root 1 teaspoon finely minced jalapeno, or to taste 2 cups yellow split peas, washed 1 teaspoon ground coriander seed 1 teaspoon ground cumin seed 1 teaspoon celery seed 1/2 teaspoon ground cinnamon 1/4 teaspoon ground clove 8 cups chicken stock 12 cooked shrimp 1 cup finely diced fresh tomato 1/4 cup finely chopped onion 1/4 cup minced cilantro leaves 1/2 teaspoon minced jalapeno 2 teaspoons fresh grated lemon juice 1/2 teaspoon grated lemon rind Instructions: In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry. While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste. With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.

Thanksgiving

Instant Pot Caramelized Onions 2 tablespoons unsalted butter 2 tablespoons olive oil 3 pounds yellow onions (about 10 small), halved and sliced 1/2 inch thick 2 large sprigs fresh thyme 1/2 teaspoon sugar Kosher salt and freshly ground black pepper 1 tablespoon balsamic vinegar Instructions: Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the butter and olive oil to the pot. Once the butter has melted completely, add the onions, thyme, sugar, 1/2 teaspoon of salt and several grinds of pepper. Cook, stirring, until the onions start to sizzle and the mixture is thoroughly combined, 1 to 2 minutes. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the balsamic vinegar. At this point, the onions should be tender and blonde in color. Set the pot back to high saute and cook, stirring frequently and scraping any brown bits from the bottom and sides of the pot, until almost all the liquid has evaporated and the onions are a deep golden brown and saucy, about 30 minutes. Be sure to stir the onions frequently and watch them closely; you want to scrape the brown bits from the pot before they turn too dark and burn. Remove the thyme stems; taste and adjust the seasoning with salt and pepper.

Thanksgiving

Grilled Salmon with Rosehip Sauce and Smoked Oyster Potato Cakes 1 quart vegetable stock (4 cups or 32 ounces) 1 tablespoon balsamic vinegar 2 tablespoons brown sugar 1/2 orange juiced, plus zest 1/2 cups reconstituted seedless rosehips (available at most health food stores) Pinch of salt 10 canned smoked oysters, coarsely chopped 2 cups coarsely mashed potatoes (russets cooked with skin on) 1 egg 1/2 cup scallions, thinly sliced 1 teaspoon fresh thyme, chopped Salt and freshly ground pepper, to taste 4 (5-ounce) salmon fillets Instructions: For the Rosehip Sauce: Reduce stock by about 1/3 to intensify flavor (watch saltiness if using canned stock) add remaining ingredients and cook down until the consistency of light syrup. For the Smoked Oyster Potato Cakes: Combine all in ingredients for the oyster cakes in large mixing bowl by hand. With lightly floured hands, shape potato cakes. Brown on grill or saute with small amount of oil in skillet. TO ASSEMBLE THE DISH: Brush salmon lightly with olive or canola oil and grill to desired doneness. Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along side.

Thanksgiving

Salt and Pepper Biscuits with Bacon Butter 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons ground black pepper 1 teaspoon kosher salt 1 teaspoon sugar 1/4 teaspoon baking soda 8 tablespoons unsalted butter, cubed and chilled 1 to 1 1/4 cups buttermilk, plus more for brushing 2 teaspoons flaky salt, such as Maldon Bacon Butter, recipe follows 8 slices bacon 1/2 cup (1 stick) unsalted butter, at room temperature 1/8 teaspoon freshly ground pepper Pinch kosher salt Instructions: Preheat the oven to 425 degrees F and place rack in the center of oven. Line a baking sheet with parchment paper and set aside. In large bowl, whisk to combine the flour, baking powder, 1 teaspoon of the pepper, the salt, sugar and baking soda. Cut the butter into the flour until combined, and then stir in 1 cup of the buttermilk, adding 1/4 cup more if needed, until a rough dough forms. Turn the dough onto a work surface, knead gently to combine, and then pat into an 8-inch square. Cut into 9 square biscuits and place on the prepared baking sheet about 2 inches apart. Brush the tops with buttermilk and sprinkle the flaky salt and the remaining 1/2 teaspoon pepper over the tops. Bake until the tops are golden and the biscuits are fluffy and cooked through, 20 minutes. Slather with Bacon Butter to serve. In a skillet set over medium heat, cook the bacon until lightly crisp, 3 to 5 minutes per side. Drain on a paper-towel-lined plate and reserve 1 tablespoon of the bacon fat. Place the bacon in a food processor with the butter and the reserved bacon fat. Add the pepper and salt. Pulse until well combined. Refrigerate until the butter firms up. Yield: 1/2 cup

Thanksgiving

Cornbread Panzanella Sour Cream Cornbread, recipe follows, cut into 1-inch cubes 1 pound very ripe tomatoes, cut into 1-inch pieces 3 celery stalks, thinly sliced 3 scallions, thinly sliced 3 tablespoons olive oil 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 1/4 cup torn fresh basil leaves Cooking spray, for the skillet 1 1/4 cups self-rising buttermilk cornmeal mix One 15-ounce can creamed corn 1 cup sour cream 1/4 cup vegetable oil 3 large eggs Instructions: Preheat the oven to 250 degrees F. Arrange the Sour Cream Cornbread cubes on a baking pan in a single layer and bake until fairly dried out, about 30 minutes. Meanwhile, toss together the tomatoes, celery, scallions, oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper. Let stand at least 10 minutes. Add the cornbread and basil and toss again to coat. Serve immediately. Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray. In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly browned, about 30 minutes. Adapted from \Home Cooking with Trisha Yearwood\ by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.

Thanksgiving

Homemade Vanilla Extract 16 used vanilla beans, plus more if needed One 750-milliliter bottle brandy Instructions: Fill a quart mason jar with vanilla beans standing on end. Top up with brandy to cover the beans and seal. Let it sit for a month before using to allow the vanilla to permeate the brandy. Top up with fresh beans and brandy from time to time.

Winter Solstice

Spicy Sausage Ragu Nachos With Pickled Onions 3 cloves garlic, smashed 2 stalks celery, diced 2 onions, diced 1 small fennel bulb, top and core removed, diced 3 tablespoons extra-virgin olive oil Kosher salt 2 cups tomato paste 2 cups hearty red wine 2 pounds spicy Italian sausage, casings removed 2 bay leaves 1 bunch thyme, tied with butcher's twine 3/4 cup red wine vinegar 1 1/2 tablespoons sugar Kosher salt 2 to 3 dashes hot sauce (such as Tabasco) 1 red onion, sliced into thin rings 1 large bag corn tortilla chips 1/2 to 3/4 cup grated parmigiano-reggiano cheese 1/2 to 3/4 cup grated fontina cheese 1 chipotle chile in adobo sauce, chopped, plus 1 1/2 teaspoons sauce from the can 1/2 cup (4 ounces) mascarpone cheese 1 cup packed arugula Instructions: Make the ragu: Put the garlic, celery, onions and fennel in a food processor and puree to make a coarse paste. Coat a wide, deep pan with the olive oil and put over medium-high heat. Add the pureed veggies and season with salt; cook until all the liquid has evaporated and the veggies begin to stick to the pan-you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. Stir occasionally to scrape up the browned bits, then let the crud form again. Be patient here and don't rush it: This is where the big flavor develops; it will take up to 30 minutes. When the lovely brown crud has formed and been scraped down a couple of times, stir in the tomato paste. Let it start to brown a little, stirring, 2 to 3 minutes. There's not much liquid at this point to keep things from burning, so move fast: Add the wine, stir to combine and scrape up any remaining browned bits. Cook until about half of the wine has evaporated, 4 to 5 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 10 to 15 minutes. (This is where another round of big flavor is formed, so take your time.) Add enough water to cover the meat by about 1/2 inch. Stir to combine well, then add the bay leaves and thyme bundle. Taste, season with salt and taste again; it's by no means done, but it should taste good. Bring the sauce to a boil (BTB) and reduce to a simmer (RTS). Continue cooking for 3 hours, tasting, seasoning and adding more water as needed. Discard the bay leaves and thyme. Meanwhile, make the pickled onions: Combine the vinegar, 1/2 cup cold water, the sugar, 1 tablespoon salt and the hot sauce in a bowl. Add the sliced onion and let sit, at least 1 hour. Drain. Assemble the nachos: Preheat the oven to 350 degrees F. Spread a layer of tortilla chips on an ovenproof platter. Top with a layer of the ragu and cover with the parmigiano and fontina cheeses. Bake until the cheeses melt, 5 to 10 minutes. Meanwhile, mix the chopped chipotle, adobo sauce and mascarpone in a bowl. Sprinkle the arugula over the nachos and finish with dollops of the chipotle mascarpone and the pickled onions. A gooey cheesy treat. Delish.

New Year's Eve

Pork Bolognese Pappardelle 1 teaspoon grape seed oil 1 pound ground pork 1/4 cup red wine (Chianti) 2 tablespoons minced garlic 1 medium onion, small diced 2 large ripe tomatoes, chopped (keep juices) 1 large bell pepper, cored, small diced 1 tablespoon chopped fresh basil 1 sprig fresh thyme 1/4 cup heavy cream Salt and freshly ground black pepper Salt and freshly ground black pepper 2 pounds cooked pappardelle, for serving Instructions: In a large skillet over medium-high heat, add the grapeseed oil until warmed. Then add the ground pork, cooking until browned, 7 to 8 minutes. Remove the meat from the skillet. In a second skillet over medium-high heat, add the wine, garlic and onions, stirring throughout the cooking until translucent, about 10 minutes. Add the cooked pork, tomatoes and peppers, and then stir in the basil and thyme. Bring the mixture to a slow roll, reduce the heat to low and simmer, covered, for 15 minutes. Add the cream and finish for 5 minutes. Finish with salt and pepper to desired taste. Toss the bolognese with cooked pappardelle and serve. (Shelf Life: 5 days.)

Easter

Heirloom Tomato Salad 4 heirloom tomatoes Sea salt and black pepper 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 bunch basil Instructions: Slice tomatoes right before serving, put them on a platter. Sprinkle with sea salt and black pepper and pour olive oil and balsamic over the tomatoes. Chiffonade the basil leaves and sprinkle on top.

Summer

Portobello Burgers 2 tablespoons brown spicy mustard 3 tablespoons balsamic vinegar 1/2 cup olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon hot sauce 4 portobello mushroom caps 4 slices Gouda cheese 1/2 cup mayonnaise 4 hamburger rolls 1 red onion, sliced 4 leaves butter lettuce 1 tomato, sliced Instructions: Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours. Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling. In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade. Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.

Independence Day

Garlic Bread 6 large garlic cloves, chopped 1/4 cup chopped flat-leaf parsley 1/4 cup chopped fresh oregano leaves 1/2 teaspoon kosher salt Freshly ground black pepper 1/2 cup good olive oil 1 loaf ciabatta bread 2 tablespoons unsalted butter Instructions: Preheat the oven to 350 degrees F. Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice. Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat. Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

Thanksgiving

Red Cabbage Slaw One 3-pound head red cabbage, cored, trimmed, and finely shredded on a vegetable slicer 2 tablespoons kosher salt plus more 1 1/4 cups cider vinegar 1/2 cup plus 1 tablespoon sugar 3/4 cup water Instructions: Place the cabbage in a large bowl, sprinkle with the salt and rub in the salt with your fingers. Transfer to a colander and place the colander over the bowl. Fill a large sealable plastic bag with water, close tightly and place on top of the cabbage as a weight. Place in the refrigerator to drain for about 4 hours. Squeeze the cabbage with your hands to press out as much water as possible, and put the cabbage in bowl. In a small saucepan combine the vinegar, sugar, and water, bring to a boil. Pour over the cabbage and toss to combine. Marinate the slaw in the refrigerator for 4 to 6 hours before serving, stirring occasionally. Serve.

Thanksgiving

Apple Banana Tart with Warm Maple Syrup 1/2 cup milk 1/2 cup heavy cream 1 vanilla bean, or vanilla extract, to taste (approximately 1 teaspoon) 1/4 cup sugar 4 egg yolks 4 Granny Smith apples, peeled, cored and chopped 4 bananas, chopped 1/4 cup (1/2 stick) butter 1 teaspoon ground cinnamon 1 lime, juiced 1/2 cup oatmeal 1/4 cup all-purpose flour 1/4 cup sugar 1/2 cup (1 stick) unsalted butter 1 prepared 10-inch pie crust 1/2 cup maple syrup Instructions: In a medium saucepan, heat the milk, heavy cream, vanilla bean or extract, and half the sugar to a simmer (just below a boil). In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea is to avoid making scrambled eggs! Continue cooking on medium heat until the mixture begins to thicken so it will coat the back of a spoon, about 5 minutes. Remove from heat and allow to cool. In a large skillet, saute the apples and bananas in the butter and add cinnamon and lime juice and stir to coat. Bring to a simmer over medium heat and allow to cook until apples are tender and caramel colored, about 20 to 25 minutes and let cool. Preheat oven to 350 degrees F For the crumb topping, using a wooden spoon, mix oatmeal, flour, sugar and butter until the mixture resembles bread crumbs. Combine the now cooled apples with the cream, pour into the pie shell and top with oatmeal mixture. Bake until crust is completely baked and golden brown, about 15 minutes. Heat maple syrup as an accompaniment, and serve.

Thanksgiving

Zucchini with Parmesan 8 medium zucchini Good olive oil 2 large yellow onions cut in half and sliced 1/2 inch thick Kosher salt Freshly ground black pepper 1/2 cup freshly grated Parmesan cheese Instructions: Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately. Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

Thanksgiving

Shepherds Pie with Scallion-Cheese Crust 1 tablespoon olive oil 1/2 pound minced British lamb 1 pound minced beef 2 medium onions, peeled and chopped 3 carrots, peeled and chopped very small 1/2 pound cremini mushrooms 1 level tablespoon tomato puree 1 tablespoon chopped fresh thyme leaves 2 tablespoons chopped fresh parsley leaves 1/2 teaspoon ground cinnamon 1 level tablespoon all-purpose flour 1 cup red wine 1 1/2 cups fresh beef stock Salt Freshly ground black pepper 2 pounds Yukon gold potatoes 2 tablespoons butter Salt Freshly ground black pepper 1 cup scallions, cleaned and chopped 1 cup mature Cheddar, coarsely grated Instructions: Pre-heat the oven to 400 degrees F. Heat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the lamb and beef. Remove the meat from the pan with a slotted spoon. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add the chopped carrots and cook for 5 minutes. Add the mushrooms, tomato puree, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock. Taste and add salt and pepper, as needed. Return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked. Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes. (Potatoes are done when a knife can easily go through.) When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a puree. Season with salt and pepper. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes.

Thanksgiving

Broccoli Soup 1 tablespoon butter 6 garlic cloves, sliced 4 shallots, sliced 1 leek, white part only, sliced 1 sprig thyme 1 small onion, sliced 2 heads broccoli, stems sliced, and green tips reserved for puree 8 cups chicken stock 1 bay leaf Salt and freshly ground black pepper Instructions: In a medium-size saucepan, over medium heat, add the garlic, shallots, leeks, onion and thyme. Sweat in the butter until fragrant. Add the broccoli stem slices and saute until softened. Pour in the chicken stock and bay leaf and simmer for about 20 minutes. In the meantime, blanch the broccoli tips in a pot of boiling water over medium heat until bright green. Remove the tips from the water and \shock\ in a bowl of iced water. Drain the green tips and puree in a blender. Set aside. Puree the soup in a blender and strain through a fine chinoise into a large serving bowl. Add the green tip puree and season with salt and pepper, to taste. Serve piping hot.

Thanksgiving

Spicy Beef Salad 1 pound beef, cut into thin strips about 2 inches long by 1 inch wide 2 large Japanese cucumbers, peeled, halved and sliced into thin crescents 1 tablespoon thinly sliced lemon grass 1 1/2 tablespoons roasted rice powder, optional 5 cloves very fresh garlic, thinly sliced 1/2 cup thinly sliced shallots 1/2 cup chopped fresh mint leaves 1/4 cup fresh lime juice 3 to 4 tablespoons fish sauce 1/2 cup chopped cilantro 2 to 3 Thai chiles, or serranos, thinly sliced with seeds 2 teaspoons sugar 1 head romaine, inner leaves only 3 green onions, sliced diagonally Instructions: Prepare grill and cook beef strips 4 to 6 minutes for medium rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices. In another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold.

Thanksgiving

Polish Pierogies 1 pint sour cream 5 cups flour 2 tablespoons melted butter 2 whole eggs 1 egg yolk 2 teaspoons salt 2 teaspoons olive oil 1/2 pound ground beef Salt Freshly ground black pepper 1/2 pound soft farmers cheese 2 tablespoons minced shallots 2 tablespoons minced garlic 1/2 cup green onions, chopped 1 whole egg 4 tablespoons butter 1 tablespoon finely chopped fresh parsley leaves 1/2 cup sour cream Instructions: For the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle, 1/4-inch thick. Cut the dough using a 3-inch circle cutter. For the filling: Season the beef with salt and pepper. In a saute pan, render the ground beef for 3 minutes. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg. Mix well. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogi's. In a pot of boiling, salted water, cook the pierogi for 8 minutes, or until they float. Remove from the water and drain. In a saute pan, melt 2 tablespoons of the butter. Sear the pierogi for 2 to 3 minutes on each side, or until they are golden brown. Remove from the pan. The pierogi will need to be sauteed in batches. Arrange the pierogi's on a platter. Garnish with parsley and serve with sour cream.

Easter

Crispy Fish with Semolina Polenta, Broccolini and a Cilantro-Citrus Salad Semolina Polenta: 1 cup heavy cream 1 cup chicken broth 1/3 cup semolina flour 1/4 cup freshly grated Parmesan Kosher salt and freshly ground black pepper Broccolini: 24 pieces broccolini (see Cook's Note) 3 tablespoons grapeseed oil 1 lemon, juiced Cilantro-Citrus Salad: 1 cup mandarin orange segments plus 2 tablespoons juice 1/2 cup lemon juice 1 teaspoon chopped fresh basil 1 teaspoon chopped fresh oregano 1 cup grapeseed oil 1/2 cup extra-virgin olive oil 12 thin slices red onion 1 bunch cilantro, leaves picked Crispy Fish: Canola or vegetable oil, for frying 2 cups all-purpose flour 2 cups rice flour 2 cups semolina flour 1 quart whole milk 12 large eggs Six 8-ounce flounder filets Instructions: For the semolina polenta: Combine the heavy cream and chicken broth in a small pot and bring to a boil. Slowly whisk in the semolina, bring the polenta back up to a boil and then reduce the heat to medium. Simmer the polenta, stirring regularly, until thickened, about 20 minutes. Stir in the Parmesan and season with salt and pepper. Keep warm. For the broccolini: Bring 1 gallon water and 2 tablespoons salt to a rolling boil in a large pot. Set up an ice bath for shocking the broccolini after blanching. Blanch the broccolini in batches until crisp-tender, 45 to 60 seconds, and then immediately transfer to the ice bath. Remove the broccolini from the ice bath and dry with a towel. Heat a saute pan over high heat, add the grapeseed oil and saute the broccolini until lightly charred, 2 to 3 minutes. Season with salt and pepper and then squeeze the lemon juice over the top. For the cilantro-citrus salad: Add the orange juice, lemon juice, basil and oregano to a blender. Start blending and slowly add the grapeseed and olive oils until emulsified. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Combine the orange segments, red onion and cilantro in a bowl. Add one quarter of the salad dressing and toss to coat. Reserve the remaining salad dressing. For the crispy fish: Fill a deep fryer with canola oil and heat to 350 degrees F. Combine the all-purpose flour, rice flour, semolina, 2 tablespoons salt and 1 tablespoon pepper in a bowl and mix well. Add the milk and eggs to a separate bowl and whisk to combine. Right before serving, dredge each of the flounder filets in the flour mixture, then the egg wash and then back in the flour mixture. Fry the breaded filets until golden brown and cooked through, 4 to 5 minutes. Transfer the fish to a plate layered with paper towels and sprinkle with some salt and pepper. For plating: Divide the polenta among 6 plates and drag it from one side of the plate to the other. Put some of the broccolini in the center of each plate and top with a piece of fish. Place some of the cilantro-citrus salad next to the fish. Drizzle the remaining salad dressing over the fish and around the plates.

New Year's Eve

Baby Back Ribs 1 tablespoon vegetable oil 1/2 large onion, chopped 3 cloves garlic, chopped 2 tablespoons chili powder Kosher salt and freshly ground black pepper 1/4 cup bourbon 1 cup ketchup 1/2 cup brewed coffee 1/3 cup light brown sugar 2 tablespoons apple cider vinegar 1 tablespoon Worcestershire sauce 2 racks baby back pork ribs (4 to 5 pounds) Instructions: Heat the oil in a medium saucepan over medium heat. Add the onions, garlic, chili powder and 1/2 teaspoon salt and cook, stirring occasionally, until the onions are softened, about 10 minutes. Add the bourbon and cook until slightly reduced, 2 to 3 minutes. Then add the ketchup, coffee, 1/2 cup water, brown sugar, cider vinegar and Worcestershire. Increase the heat and bring to a boil; lower the heat and simmer until slightly thickened and the onions are tender, about 25 minutes. Transfer the mixture to a blender and puree until smooth (be careful when blending hot liquids). Transfer the sauce to a bowl and cool slightly. Preheat the oven to 325 degrees F. Line a baking sheet with heavy-duty aluminum foil. Sprinkle the ribs with salt and pepper, and coat the racks on both sides with about 2 cups total of the barbecue sauce (reserve the remaining sauce). Put the ribs, bone-side down, on the prepared baking sheet and wrap each rack with foil. Bake until the meat is tender and pulling away from the bone, about 2 hours. Remove the foil and turn the ribs bone-side up. Preheat the broiler to high. Brush the bone side of the ribs with half of the remaining sauce, and broil until lightly charred in spots, about 5 minutes. Turn the ribs over, brush with the remaining sauce and broil again until charred stops on top, another 5 minutes. Cut the racks in half and serve.

Summer BBQ

Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu) 6 cups olive oil or vegetable oil, for frying 1 medium-sized head cauliflower (about 1 pound) 1 1/2 pounds ground beef, lamb, or veal 1 small onion, finely chopped 1/2 teaspoon ground cinnamon 1/2 cup chopped fresh parsley leaves 1 1/2 teaspoons tabil (a Tunisian spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 large eggs beaten All-purpose unbleached flour, as needed, for dredging Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 tablespoons tomato paste 1 cup water 1 1/2 teaspoons harisa (Tunisian hot chili paste of guajillo chili peppers, garlic, oil, caraway, and coriander) 1/2 teaspoon ground red chili Instructions: Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F. Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets. Place the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl. Have a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour. Cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain. Heat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce.

New Year's Eve

SmoothTEA 5 red tea bags (or red zinger) 2 tablespoons pure cane sugar or honey (or more if youprefer your tea drinks a bit sweeter) 1/4 cup half-and-half or 1-percent milk One 10-ounce bag frozen mixed berries, thawed Ice cubes Instructions: Bring 4 cups water to a boil over high heat in a medium saucepan. Add the tea bags and remove from the heat. Let the tea bags steep for 5 minutes. Stir in the sugar while still warm so that the sugar will dissolve. Refrigerate until cold, at least 30 minutes. Put the cold tea, half-and-half, berries and a few cups of ice cubes in a blender and blend until smooth. Divide the drink among 4 tall glasses.

Thanksgiving