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Pistachio Orange Shortbread 3/4 cup (1 1/2 sticks) unsalted butter, plus additional for buttering pan, at room temperature 1/2 cup granulated sugar 2 large egg yolks 1 teaspoon finely grated orange zest 1 1/2 cups all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon baking powder 3/4 cup chopped pistachios Sanding sugar, for sprinkling 4 ounces bittersweet chocolate, melted Instructions: Preheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed. Tip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes. Sprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely. Carefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.

Easter

Spinach Salad with Strawberries 1 cup pecans 1 egg white 3/4 teaspoon vanilla 1 cup sugar 1 tablespoon water 1 cup salad oil 1/3 cup cider vinegar 1/4 cup sugar 1 tablespoon poppy seeds 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon celery seed 2 tablespoons corn syrup 6 cups fresh spinach, washed and dried 2 cups strawberries, sliced (or any fruit desired for color) 3/4 cup red onion, thinly sliced 1 cup fresh mushrooms, sliced Instructions: Make spiced pecans. Beat egg white until very frothy, but not stiff. Add remaining ingredients, excluding pecans. Now add pecans and mix to coat. Spread pecans on baking sheet in single layer and bake in a preheated 200 degree oven for 45 minutes, turning every 15 minutes. For dressing, shake together all ingredients. Toss together salad ingredients. Toss dressing with salad just before serving, sprinkle dressed salad with pecans.

Thanksgiving

Caramel Orange Crispy Rice Treats 1 cup sugar Water to cover 3 1/2 cups crispy rice Grated orange rind from 1 orange Instructions: Place sugar in a saucepan and add enough water to cover. Cook until golden amber in color. Stir in the crispy rice and grated orange rind. Pour into greased 8 by 8-inch pan and press lightly to pack down. Cool and cut into bars and serve.

Halloween

Herb and Garlic Crusted Halibut with Oven Baked Ratatouille 2 tablespoons chopped parsley 2 tablespoons chopped chives 2 tablespoons chopped chervil 2 tablespoons chopped tarragon 4 cloves chopped garlic 1 tablespoon chopped lemon zest 1/4 cup plus 2 tablespoons olive oil 1 1/2 cups fresh bread crumbs 4 (6-ounce) halibut fillets Salt and pepper 2 large red onions, thinly sliced 1/2 cup olive oil 6 cloves garlic, finely sliced Salt and freshly ground pepper 2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl 1 large eggplant, sliced 1/2-inch thick 2 zucchini, sliced 1/2-inch thick 2 red bell peppers, seeded and cut into eighths 2 yellow bell peppers, seeded and cut into eighths 5 plum tomatoes, cored and cut into 1-inch thick slices Fresh parsley, for garnish Instructions: Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more. Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.

Easter

Pecan Pie 1 premade pie crust 1/2 cup finely ground pecans 3 eggs, lightly beaten 3/4 cup light karo syrup 3/4 cup light brown sugar 3 tablespoons butter, melted Dash of salt 1 cup pecan halves 1 cup coarsely chopped pecans Instructions: Preheat oven to 350 degrees. Line a 9-inch pie plate with pie crust and form a fluted edge or decorative crust. Chill crust. In a bowl mix together eggs, syrup, sugar, butter and salt. Spread coarsely chopped pecans in bottom of pie shell. Pour egg and sugar mixture over pecans. Arrange pecan halves on top in a decorative design. Bake for one hour or until firm. Cool pie and serve with whipped cream.

Thanksgiving

Ricotta Fritters 4 eggs 1/4 cup sugar 1 pound ricotta cheese 1/2 teaspoon vanilla extract 1/2 cup all-purpose flour 1/2 cup cake flour 1 tablespoon baking powder 1 pinch salt Oil, for frying Powdered sugar Chestnut honey Instructions: Mix eggs and sugar together. Add ricotta and vanilla. In a separate bowl sift together all- purpose flour, cake flour, baking powder, and salt. Add to egg mixture. Beat until smooth. Fill a pot or deep-fryer half full with oil. Heat until oil gets to 350 degrees F. Drop dough into hot oil by the tablespoonful. Fry until golden brown. Remove from oil, and drain on a paper towel. Dust with powdered sugar, drizzle with warm chestnut honey, and serve immediately.

Easter

Eggplant and Tomato Stew 4 eggplants, trimmed but whole Olive oil, for sauteing 1 Spanish onion, chopped 4 cloves garlic, chopped 2 round, ripe tomatoes, chopped 1 teaspoon hot pepper sauce 1 tablespoon ketchup 1 tablespoon parsley, chopped Serving suggestion: lavash crackers. Instructions: Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes. Remove all the meat from the eggplant. In a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor. Pulse until it becomes creamy. Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.

Thanksgiving

One-Pot Cajun Chicken Pasta 2 tablespoons olive oil 1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces 2 1/2 teaspoons Cajun seasoning 2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips 1 small yellow onion, thinly sliced 2 cloves garlic, chopped 12 ounces smooth penne (see Cook's Note) 4 cups low-sodium chicken broth One 14.5-ounce can diced tomatoes 6 ounces cream cheese, cubed, at room temperature Kosher salt 4 scallions, sliced, for serving Instructions: Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute. Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes. Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.

Mardi Gras

Grilled Cheese with Apple and Bacon 2 1/2 pounds assorted tomatoes (heirloom, vine and plum) 1/2 cup cherry tomatoes, for garnish (optional) 1/2 cup extra-virgin olive oil, plus more for drizzling 6 cloves garlic 2 small onions, sliced Kosher salt and freshly ground pepper 1 quart chicken stock 2 bay leaves 4 tablespoons unsalted butter 1/2 cup chopped fresh basil 3/4 cup heavy cream Instructions: Spread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side. Serve with Roasted Tomato Soup, recipe follows. Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes. Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves. Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.

Labor Day

Asparagus and Beet Tart 3 small beets 2 tablespoons unsalted butter 1 onion, halved and thinly sliced 2 teaspoons chopped fresh lemon thyme (or regular thyme) Kosher salt and freshly ground pepper 1 sheet frozen puff pastry (half a 17-ounce package), thawed 1 large egg, lightly beaten 1/2 bunch thin asparagus, trimmed and cut into 3-inch pieces 2 tablespoons extra-virgin olive oil 2 ounces goat cheese, crumbled 1 tablespoon chopped fresh chives Instructions: Preheat the oven to 425 degrees F. Put the beets in a small baking dish and add about 1/2 inch water. Cover with foil and bake until the beets are easily pierced with the tip of a knife, 1 to 1 1/2 hours. Transfer the beets to a plate and let cool. Wipe off the skins with a paper towel and slice into small wedges; set aside. Meanwhile, heat the butter in a medium skillet over medium heat. Add the onion, 2 tablespoons water, 1 teaspoon thyme, a big pinch of salt and a few grinds of pepper and cook, stirring occasionally, until the onion is tender and caramelized, 20 to 25 minutes. (Add 1 to 2 teaspoons more water to the skillet, if needed.) Transfer the onion mixture to a food processor and puree until smooth. Let cool. Roll out the puff pastry into a 9-by-11-inch rectangle on a sheet of parchment paper. Transfer the dough on the parchment to a baking sheet. Score a 1-inch border around the edge of the dough with a paring knife. Brush the border with the beaten egg. Spread the onion puree inside the border. Combine the beets, asparagus, olive oil, the remaining 1 teaspoon thyme, 1/2 teaspoon salt and a few grinds of pepper in a bowl and toss to coat. Arrange on top of the onion puree. Bake the tart until the dough is well browned and the asparagus is tender, 30 to 35 minutes. Scatter the goat cheese and chives on top. Serve warm or at room temperature.

Easter

Essential Freezer Items: Feasts from the Freezer Pastry shells Phyllo dough Puff-pastry dough Tortillas Wonton skins Breadcrumbs-homemade Grated Parmigiano-Reggiano Frozen vegetables Flavored butters Nuts and Berries Poultry, uncooked--9 months Poultry cooked--4 to 6 months Steaks--6 to 12 months Chops--4 to 6 months Hamburger--3 to 4 months Ham, cooked--1 to 2 months Bacon--1 to 2 months Meat casseroles, cooked--3 months Lean fish--6 months Fatty fish--2 to 3 months Shellfish--3 to 6 months Vegetables--8 to 10 months Fruit pies, unbaked--8 months Fruit--6 months Butter--6 to 9 months Bread, cake and cookies--3 months Soups and stews--2 to 3 months Ice cream and sorbet--2 months Instructions: Check below for storage life.

Thanksgiving

Pecking Duck Necks 2 tablespoons garlic powder 1 tablespoon chili powder 1 tablespoon paprika 1 tablespoon salt 1 tablespoon powdered chicken seasoning 1 tablespoon sugar 2 teaspoons ground white pepper Oil, for frying 1 cooked Peking duck neck, cut into 1/2-inch pieces Instructions: Mix together garlic powder, chili powder, paprika, salt, chicken seasoning, sugar and white pepper, then reserve. Heat oil in a deep-fryer. Fry duck neck pieces until crispy and drain. Sprinkle with spice mix and serve.

Easter

Forest Spread and Pate Platter with Sliced Baguette 1/2 pound cremini mushrooms, coarsely chopped 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1 large shallot, finely chopped 1/2 teaspoon ground thyme Salt and pepper 1/2 cup dry Sherry 1 loaf baguette, sliced at bread counter of market 8 ounces pate, available in specialty foods case of market, choose country or mousse-style, any flavor, ask for tastings, to choose Cornichons, for garnish Capers, for garnish Chopped fresh parsley, for garnish Instructions: Heat a skillet over moderate heat. Finely chop mushrooms in a food processor. Add the oil and butter to the skillet, then add the shallots and mushroom bits. Season mushroom with ground thyme, salt, and pepper. Saute shallots and chopped mushrooms until mushrooms are deep brown and tender, about 6 minutes. Deglaze pan with Sherry. Transfer mushroom spread to a small bowl or other serving dish. Place mushroom dish on a platter alongside the store bought pate. Garnish tray with sliced baguette, cornichons, capers, and a sprinkle of chopped parsley. Enjoy bread rounds with a slather of pate topped with mushrooms.

Thanksgiving

Homemade Cheddar Crackers 8 ounces sharp Cheddar, finely grated 1 cup all-purpose flour 4 tablespoons (1/2 stick) butter, cut into pieces 1/2 teaspoon kosher salt 1/2 teaspoon seasoned salt Pinch of cayenne 3 tablespoons ice water Instructions: Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat. Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

Thanksgiving

Crepes au Salmon Vin Blanc 4 1/2 teaspoons butter 3 tablespoons all-purpose flour 3/8 cup fish stock 1/4 cup dry white wine Freshly ground salt Freshly ground white pepper 4 ounces fresh salmon cutlet 1/2 cup whipping cream 2 crepes, (homemade or store bought) 1 tablespoon Parmesan cheese Instructions: Melt the butter in a heated pot and stir in the flour. Cook gently. Gradually whisk in the fish stock and bring to a boil. Stir in the white wine and season with salt and pepper. Reduce heat and simmer gently. In another saucepan, poach the salmon in the cream over low heat about 10 minutes. Drain the cream from the cooked fish and add to the fish sauce. Pour half of the sauce into a bowl and flake the fish into it, removing all the bones. Spoon the mixture into the center of the crepes and fold over. Place on a serving dish and pour the remainder of the sauce over the top. Sprinkle the cheese on top and place under the broiler to brown.

Easter

Chocolate-Avocado Banana Bread Cooking spray 1/2 small firm-ripe avocado, chopped 1 large egg 1 1/2 teaspoons pure vanilla extract 1 teaspoon orange zest 3 very ripe bananas, mashed 1 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 3/4 cup sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon fine salt Large pinch ground allspice 1/2 cup plus 2 tablespoons semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray. Pulse the avocado, egg, vanilla and zest in a food processor until smooth. Transfer the mixture to a large bowl, and fold in the bananas. Whisk together the flour, cocoa powder, sugar, baking soda, cinnamon, salt and allspice in a medium bowl. Fold the flour mixture and 1/2 cup of the chocolate chips into the avocado mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared loaf pan, and sprinkle with the remaining 2 tablespoons chocolate chips. Bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

Halloween

Triple Mint Choc Chip Ice Cream One 48-ounce carton vanilla ice cream, softened 1/3 cup semisweet chocolate chips 1/3 cup white chocolate chips 1/3 cup chopped frozen mint patty candies 1/3 cup chopped frozen creme de menthe candies, such as Andes 1/3 cup mint candy-covered chocolate candies, such as M and M's Instructions: Stir together the ice cream, chocolate chips, white chocolate chips, mint patty candies, creme de menthe candies and mint candies in a large bowl until combined. Transfer to a container, cover and freeze for 4 hours.

Easter

Peach Cobbler with Frozen Peaches Butter, for greasing baking dish 3 pounds frozen peaches 2 cups sugar 1/2 cup all-purpose flour (note: we did not do this in the show, but it is necessary) 3 tablespoons lemon juice Pinch of salt 3 cups all-purpose flour 3 heaping tablespoons sugar, plus extra for sprinkling over the top 1 1/2 tablespoons baking powder Pinch of salt 3 tablespoons butter 3 tablespoons vegetable shortening or lard 3/4 cup whole milk 2 whole eggs Vanilla ice cream or fresh whipped cream, for serving Instructions: Preheat the oven to 400 degrees F. Butter a baking dish. For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside. For the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined. Pour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a \cobbled\ texture. Sprinkle additional sugar over the top. Bake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.

Summer

Burrata Crostini 1 tbsp. olive oil 2 cloves garlic, thinly sliced 1 tsp. crushed red pepper flakes 4 cups chard, chopped ¼ cup water Salt and pepper to taste 2 tbsp. Marie's® White Balsamic Shallot Vinaigrette 8½-inch-thick baguette slices, toasted 8 oz. burrata cheese 2 tsp. lemon zest Red pepper flakes for garnish Instructions: For the chard: Preheat a saute pan over medium heat and coat with olive oil. Add garlic slices and cook until fragrant. Add red pepper flakes and chard and cook until wilted. Add water and cook for about 10 minutes until chard is tender. Season with salt and pepper. Turn heat off and stir in Marie's® White Balsamic Shallot Vinaigrette.\n\nTo assemble the crostini: Top each toasted baguette slice with a spoonful of burrata followed by greens. Garnish with lemon zest and additional crushed red pepper flakes.

New Year's Eve

Ham and Egg Tea Sandwiches 6 large eggs 2 tablespoon mayonnaise 1/4 teaspoon paprika 1 tablespoon chopped fresh dill Kosher salt and freshly ground black pepper 2 tablespoons mayonnaise 1 tablespoon spicy brown mustard 1 tablespoon pickle relish 1 tablespoon finely chopped onion 1 stalk celery, finely chopped 1 tablespoon chopped fresh parsley 1/2 pound deli ham, sliced thick, diced Kosher salt and freshly ground black pepper 6 slices wheat bread 6 slices white bread Instructions: For the egg salad: Start by hard boiling your eggs. Put your eggs in cold water in a medium saucepan, place on the stove, and bring to a boil. Turn the stove off, cover the saucepan with a lid, and after 15 minutes run them under cold water. Peel the shells from the eggs (reserve 2 whole eggs for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and chop. In another bowl, stir together the mayonnaise, paprika, dill, and salt and pepper. Add the chopped eggs and gently toss. For the ham salad: In a medium bowl, whisk together the mayonnaise, mustard, pickle relish, onion, salt, pepper, and parsley. Add the celery and half the ham (reserve remaining half for Online Round 2 Recipe Ham and Cheese Breakfast Burrito) and toss to coat. Set aside. For the sandwiches: Cut off the crusts from the wheat and white bread. On a clean surface, place 1 slice white bread down and top with half the egg salad. Top that with 1 slice wheat bread and spread half the ham salad on top. Top with 1 slice white bread. Slice crosswise into triangles. Repeat, alternating the white and wheat bread as the beginning slice, until you have made 4 sandwiches.

Easter

Miso Noodles with Seared Ahi Tuna 1/2 cup white miso paste 3 teaspoons low-sodium soy sauce 2 tablespoons mirin 2 tablespoons canola oil 2 tablespoons seasoned rice vinegar 1 teaspoon sesame oil Kosher salt 10 ounces sugar snap peas, julienned into matchsticks 12 ounces buckwheat soba noodles 2 medium organic carrots, peeled and julienned into matchsticks 2 tablespoons canola oil, plus more for brushing 1 tablespoon sweet soy sauce 2 teaspoons yuzu 1 teaspoon sesame oil 1 teaspoon grated fresh ginger 3 pounds good-quality ahi (or yellowfin) tuna, sushi-grade if possible 1/4 cup black sesame seeds 1/4 cup white sesame seeds 4 scallions, thinly sliced on the bias, for garnish Special equipment: 8 bamboo skewers soaked in water for 10 to 15 minutes Instructions: For the noodles and dressing: Begin by making the dressing. In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil. Whisk together well and set aside. In a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds. Set aside. Add the soba noodles to the hot water and cook for 2 to 3 minutes. Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture). Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot. Set aside until ready to serve. For the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger. Whisk together to combine. Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing). Thread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total). Mix the sesame seeds together and spread out on a flat platter. Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides. Heat a flat grill plate to high heat. Brush lightly with some oil to clean the grates and create a nonstick surface. Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds. Serve the tuna skewers on a bed of the dressed soba noodles and garnish with some sliced scallions.

New Year's Eve

Wild Mushroom and Fonduta Ravioli with Asparagus, Butter and Parmigiano 1 pound Fresh Pasta Dough 1 recipe Mushroom Filling 1/2 cup Fonduta 1 egg yolk Semolina flour to dust 1 tablespoon butter 1/2 cup fresh asparagus (green and white), blanched, cooled and cut into 1-inch pieces 2 tablespoons grated Parmigiano-Reggiano cheese 3 1/2 cups flour (all-purpose or \0-0\) 4 eggs 1 teaspoon olive oil 1/2 teaspoon salt 1 tablespoon extra virgin olive oil 1 pound assorted wild mushrooms, cleaned and chopped (save stems and peelings) 1 teaspoon garlic, finely chopped 1/4 cup white wine 1/2 teaspoon fresh parsley, chopped 1/2 teaspoon chopped fresh sage Salt and pepper to taste 1 cup Porcini Mushroom Stock or vegetable stock White truffle oil (optional) 2 ounces dried porcini pieces 5 cups cold water 1 pound Italian Fontina cheese 1 1/2 cups milk 6 egg yolks 1 teaspoon flour Instructions: For the Fresh Pasta Dough: Place the flour on a work surface. Make a well in the center and add the eggs, olive oil and salt. Begin mixing the eggs with a fork, being careful to stay in the center. Add flour from the sides of the well little by little. When it becomes too stiff to mix with a fork, continue, incorporating flour by gently kneading the dough. When the dough has absorbed about as much flour as it's going to, move it to another area of the counter, scrape up the remaining flour and pass it through a sifter to remove any dried bits (you don't want these in your dough.) Then start kneading, keeping the table lightly dusted with flour. When it no longer sticks to the table, you're about finished. In the end, you want a smooth, firm but resilient, homogenous ball of dough, neither too dry nor too soft. Poke the dough and it should spring right back, press your fingers into the middle of the ball and it should feel just a bit tacky. If it is very sticky, you'll need to add more flour. Wrap the dough loosely in plastic and let it rest for at least 1 hour. This will make it easier to roll out. For the Mushroom Filling: Heat the oil in a frying pan add the mushrooms and saute. Add the garlic and deglaze with the white wine. When the wine has cooked away, add the mushroom stock and simmer until almost all the liquid has evaporated. Let the mushrooms cool then pulse in a food processor until coarsely chopped. In a mixing bowl, fold in the herbs and season with salt and pepper to taste. You can also stir in a drop of truffle oil if desired. For the Porcini Mushroom Stock: Place porcini in a saucepot and cover with water. Bring to a boil then lower heat and simmer for 5 minutes. Remove from the heat and let the mushroom steep for 30 to 40 minutes. Pass the stock through a strainer lined with a cheesecloth or a dampened paper towel to remove the mushrooms and any bits of sand. You should have 4 cups of flavorful, not overly concentrated, stock. For the Fonduta: Trim the red rind off the cheese and chop in a food processor. Put the cheese in a stainless steel mixing bowl, pour the milk over the cheese, cover with plastic wrap and refrigerate over night. Fill a saucepan halfway with water and bring to boil. Place the mixing bowl over the pot to create a double boiler and allow the cheese to dissolve slowly into the milk, whisking occasionally. When the milk and cheese are completely amalgamated, stir in the flour. Whisk in the egg yolks one at a time. When all the eggs have been incorporated continue whisking over the heat until the mixture is thick and creamy and warm to the touch. Be careful not to let the fonduta get to hot or it will curdle. For the Ravioli: Using a pasta rolling machine or rolling pin, roll pasta out into a very thin sheet 6 to 8 inches wide. Spoon the mushroom filling on to half of the sheet in 2 rows of even rounds. Make a small indentation in the center of each mound and, with a pastry bag or small spoon, place a little of the fonduta into the center of each mound. Brush a little of the egg yolk around the mushroom filling then carefully lay the other half of the pasta sheet over the top. Gently press around the filling. Using a scalloped pastry wheel, cut the pasta in between the mounds to form individual ravioli. Keep the ravioli on a board or pan sprinkled with flour until ready to cook. (May be made and kept in refrigerator up to a day in advance). Bring a pot of salted water to a boil add the ravioli and cook 3 to 5 minutes; when the pasta rises to the surface they are done. Melt the butter in a saucepan. Add the asparagus, a pinch of salt. Add the ravioli, toss with the Parmigiano cheese and serve.

New Year's Eve

Marinated Grilled Steak 1 1/2 pound flank steak 2 cloves garlic, finely chopped Ground black pepper 1 cup balsamic vinegar 2 tablespoons butter Instructions: Trim steak of excess fat. Rub steak with garlic and pepper. Place steak into a glass baking dish and pour vinegar over steak. Marinate steak for 20-30 minutes, turning the steak every 10 minutes. Remove steak from marinade and pat dry with paper towel. Grill or broil steak to desired degree of doneness. Pour marinade into a saucepan and simmer over medium high heat until the liquid is syrupy. Add 2 tablespoons cold butter to syrup and swirl to melt butter. Slice steak across the grain in thin slices and serve with balsamic sauce

Fourth of July

Roast Prime Rib with Thyme Au Jus 1 bone-in prime rib (6 to 7 pounds) 8 cloves garlic, thinly sliced Salt and coarsely ground black pepper 2 cups red wine 4 cups beef stock 1 tablespoon chopped fresh thyme leaves Instructions: Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature. Preheat oven to 350 degrees F. Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm. Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste. Slice meat as desired and serve with thyme au jus.

Thanksgiving

Cannoli-Stuffed French Toast Nuggets 3 tablespoons fat-free ricotta cheese 2 teaspoons mini semi-sweet chocolate chips 1 teaspoon vanilla extract 1 no-calorie sweetener packet 1 light hot dog bun (about 80 calories) 1/4 cup fat-free liquid egg substitute 1/4 teaspoon cinnamon 2 teaspoons light whipped butter or light buttery spread 1/2 teaspoon powdered sugar Sugar-free pancake syrup, for topping, optional Instructions: In a small bowl, combine ricotta cheese, chocolate chips, and 1/2 teaspoon vanilla extract, and sweetener, and mix well. Split hot dog bun open lengthwise, without fully separating the 2 halves. Spoon ricotta mixture onto the bottom half of the bun. Gently press the top 1/2 down over the filling. Carefully slice into 4 \nuggets.\ Mix egg substitute, cinnamon, and remaining 1/2 teaspoon vanilla extract in a small bowl. Set aside. Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, coat each nugget on all sides with the egg mixture. (You won't need to use all of the egg mixture.) Once butter has melted, place nuggets in the skillet and, flipping occasionally, cook until golden brown on all sides, 3 to 4 minutes. Plate your nuggets and sprinkle with powdered sugar. Top with syrup, if using. Enjoy!

Easter

Wilted Escarole with Garlic, Lemon and Oil 1/4 cup extra-virgin olive oil, 4 turns of the pan 2 cloves garlic, crushed 2 teaspoons anchovy paste, eyeball it 6 anchovy fillets, chopped Couple pinches red pepper flakes 2 heads escarole, trimmed, rinsed, and dried 1 lemon, juiced Instructions: Heat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil. Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes. Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.

Thanksgiving

Hot Cross Buns 2 cups whole milk 1/2 cup canola oil 3/4 cup granulated sugar 1 package (2 1/4 teaspoons) active dry yeast 4 1/2 cups all-purpose flour, plus more for flouring 1/2 teaspoon (heaping) baking powder 1/2 teaspoon (scant) baking soda 2 teaspoons salt 1 teaspoon cinnamon Additional spices, such as cardamom, nutmeg or allspice, optional 1/2 cup raisins 1 egg white Splash of milk 1 egg white Powdered sugar, as needed Milk, as needed Instructions: For the buns: Combine the milk, canola oil and 1/2 cup of the granulated sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until the mixture is still warm but not hot, about 30 minutes. Sprinkle the yeast over the mixture. Add 4 cups of the flour and stir to combine; the mixture will be very sticky. Cover with a towel and set aside for 1 hour. Add the baking powder, baking soda, salt and remaining 1/2 cup flour to the dough. Stir until combined. Combine the remaining 1/4 cup granulated sugar in a small bowl with the cinnamon and whatever other spices you want to use. Lightly flour a work surface and turn out the dough onto it. Press to slightly flatten the dough. Sprinkle a third of the sugar/cinnamon mixture over it. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is \plain\ again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time. Line a baking sheet with a silicone liner or parchment paper. Pinch off Ping-Pong- or golf ball-size bunches of dough. With floured hands, quickly roll them into balls, then turn the edges under themselves slightly. Place on the prepared baking sheet. Cover and allow to rise in a warm place for at least 30 minutes....an hour plus is better. Preheat the oven to 400 degrees F. For the glaze: Mix the egg white with a splash of milk. Brush onto the balls of dough. Bake until the tops of the buns have turned nice and golden brown, 20 minutes give or take. Allow to cool on a cooling rack. For the icing: Mix the egg white with enough powdered sugar for the icing to be very thick. Splash in the milk as needed for consistency. When the buns are completely cool, add the icing to a small ziptop bag and snip the corner. Make icing crosses on each bun. Happy Easter!

Easter

Panne-Mattone (Weighted Bread) 4 tablespoons sweet butter, softened 2 tablespoons pitted and chopped Picholine olives 2 tablespoons dried oregano 1 tablespoon lemon zest 1 soft-crusted baguette 2 tablespoons extra-virgin olive oil Gray salt and freshly ground black pepper Instructions: Preheat a stovetop grill or griddle. Make the compound butter: In a bowl, combine butter, olives and oregano. Split the bread in half lengthwise. Spread an even layer of compound butter on each cut surface of bread. Reassemble the pieces. Brush the outside of bread with olive oil and season with salt and pepper. Place the bread on the griddle and top with pans or other type of weight to gently press the bread while it is toasting. Griddle or grill for about 4 minutes on each side, or until golden brown. Serve warm.

Easter

Ginger Wings with Peanut Dipping Sauce 1 cup chunky peanut butter 1/2 teaspoon grated ginger 2 teaspoons sesame oil 2 teaspoons soy sauce 1/4 cup hot water 2 tablespoons rice wine vinegar 2 tablespoons chopped fresh cilantro Canola oil spray 3 tablespoons Thai hot sauce 3 tablespoons low-sodium soy sauce 3 tablespoons grated ginger 3 cloves garlic, minced 3 tablespoons sesame oil 2 tablespoons sesame seeds 3 tablespoons hoisin sauce 3 pounds chicken wings, split at the joint, tips removed and discarded Chopped green onions, for garnish Peanut Dipping Sauce, recipe follows Instructions: For the dipping sauce: Combine all the ingredients in a small bowl and whisk well to combine. For the wings: Preheat the oven to 400 degrees F. Prepare a slotted broiler tray inside a broiler pan and spray well with canola spray. In a large nonreactive bowl, add the hot sauce, soy, ginger, garlic, sesame oil, sesame seeds and hoisin. Whisk to combine. Add the chicken wings to the marinade and stir to coat. Let marinate at room temperature, about 20 minutes. Lay the chicken wings out in 1 layer on the prepared tray and bake, about 15 minutes. Turn the wings over and continue to cook an additional 15 minutes. Place the wings on a serving platter and garnish with the green onions. Serve with the peanut dipping sauce.

New Year's Eve

Icebox Cake With Orange-Caramel Cream 3 oranges 1/3 cup sugar 3 cups cold heavy cream 1 1/2 teaspoons vanilla extract 2 9-ounce packages chocolate wafer cookies (about 50 wafers) Instructions: Remove the zest from 2 oranges in strips with a vegetable peeler and finely grate 1 teaspoon zest from the third orange; juice all 3 oranges. Combine the sugar and strips of zest in a skillet and cook over medium heat, undisturbed, until the sugar melts. Swirl the pan and continue cooking, swirling, until dark amber, about 4 minutes. Immediately stir in the orange juice and cook at a rapid simmer until reduced by half, about 15 minutes. Add 1/2 cup cream; simmer until incorporated, about 5 minutes. Remove from the heat; stir in the vanilla. Remove the strips of zest with a slotted spoon and set aside for topping. Let the caramel sauce cool to room temperature, about 45 minutes. Transfer about two-thirds of the cooled caramel sauce to a medium bowl. In a separate bowl, beat the remaining 2 1/2 cups cream with a mixer until very soft peaks form (do not overbeat). Stir the grated orange zest and 1 cup of the whipped cream into the bowl with the caramel sauce, then fold in the remaining whipped cream. Line an 8-inch springform pan with plastic wrap. Lay 6 cookies in the pan. Spread 1/2 cup caramel whipped cream on top, then drizzle with 2 teaspoons of the reserved caramel sauce. Repeat to make about 7 more layers of cookies, caramel whipped cream and caramel sauce, ending with a layer of caramel whipped cream. Cover the cake with plastic wrap; chill at least 6 hours or overnight. Uncover, invert onto a plate and remove the pan and plastic wrap. Top with the candied orange zest.

Summer

Marinara Sauce 1/2 cup extra-virgin olive oil 2 small onions, finely chopped 2 garlic cloves, finely chopped 2 stalks celery, finely chopped 2 carrots, peeled and finely chopped 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves Instructions: In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Easter

The Best Vinegar Coleslaw 1 cup distilled white vinegar 1 tablespoon kosher salt, plus more if needed 2 teaspoons sugar 3/4 teaspoon celery salt 1/2 teaspoon freshly ground black pepper, plus more if needed 1 clove garlic, finely grated 1/2 head green cabbage, cored and very thinly sliced 1/2 head red cabbage, cored and very thinly sliced 4 large carrots, peeled and shredded on the large holes of a box grater 1/4 cup extra-virgin olive oil Instructions: Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3. Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

Easter

Cranberry Margaritas 1 frozen container limeade or margarita mix (recommended: Bacardi brand) 1 tray ice cubes 8 shots tequila 4 cups cranberry juice Instructions: Combine all ingredients in a blender and blend on high. Serve. If your blender is small or not high-powered, make the margaritas in 2 batches.

Thanksgiving

Chewy Chocolate Chip Cookies 2 3/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 1/2 sticks unsalted butter, softened 1 3/4 cups packed dark brown sugar 1/4 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 2 cups semisweet chocolate chips Instructions: Sift the flour, salt, baking powder and baking soda together into a large bowl. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Holiday Season

Frozen Sangarita 4 cups ice 1/2 cup tequila 1/4 cup orange liqueur, such as Grand Marnier or Cointreau 1/4 cup fresh lime juice (about 4 limes) 1 tablespoon agave 4 cups ice 1/4 bottle red wine, chilled 1/2 cup fresh orange juice 1/4 cup lemon juice (about 2 lemons) 1 tablespoons agave Instructions: For the frozen margarita: Add to a blender the ice, tequila, orange liquor, lime juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher. For the frozen sangria: Add to a blender the ice, red wine, orange juice, lemon juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher. To serve: Spoon a layer of frozen margarita and then a layer of frozen sangria into a margarita glass and repeat to create layers. Best served with straws!

New Year's Eve

Hawaiian Ham and Pineapple Stuffing 2 12-ounce packages Hawaiian sweet rolls, cut into 3/4-inch cubes 7 tablespoons unsalted butter, plus more for the baking dish 12 ounces smoked ham (such as Black Forest), cut into 1/2-inch cubes 1 onion, chopped 3 stalks celery, chopped 1 jalapeño pepper, seeded and finely chopped 2 tablespoons chopped fresh thyme 1 tablespoon chopped fresh sage Kosher salt and freshly ground pepper 2 1/2 cups low-sodium chicken broth 2 large eggs 1 1/2 cups fresh pineapple, cut into 1/2-inch pieces 1 tablespoon packed dark brown sugar Instructions: Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Spread out the bread on 2 baking sheets. Bake, rotating the pans and stirring halfway through, until lightly toasted, 1 to 1 1/2 hours. Increase the oven temperature to 375 degrees F. Butter a 3-quart baking dish. Melt 4 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the ham, onion, celery, jalapeño, thyme, sage, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from the heat. Let cool slightly. Whisk the eggs in a large bowl. Stir in the bread and ham mixture. Transfer the stuffing to the prepared dish. Dot with 2 tablespoons butter. Cover with foil and bake 30 minutes. Meanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the pineapple and cook until lightly browned, about 3 minutes. Add the brown sugar and stir until just dissolved, about 30 seconds. Uncover the stuffing and scatter the pineapple on top. Bake until golden brown, 20 to 30 minutes.

Thanksgiving

Succotash Salad Kosher salt and freshly ground black pepper 1 pound frozen lima beans 1 pound frozen corn Extra-virgin olive oil 1 large onion, thinly sliced 2 tablespoons apple cider vinegar 3 tablespoons chopped fresh parsley 1 teaspoon finely chopped fresh sage 1/8 teaspoon freshly grated nutmeg 4 ripe plum or vine-on tomatoes, chopped Instructions: Bring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool. Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool. In a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.

Thanksgiving

Chow Chow Potato Salad 3 pounds Yukon gold potatoes, cut into 1-inch chunks Kosher salt 1 1/4 cups apple cider vinegar 1/2 cup sugar 1 teaspoon mustard seed 1/2 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 2 cups shredded cabbage 1 cup cauliflower florets 1 red bell pepper, diced 1 green bell pepper, diced Instructions: Add the potatoes to a large saucepan or Dutch oven. Cover the potatoes with cold water and add 2 tablespoons of salt. Place over medium heat and bring to a simmer. Cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and set aside. To the same saucepan, add the vinegar, sugar, mustard seed, turmeric, black pepper and 1 teaspoon salt and bring to a boil. Add the cabbage, cauliflower and bell peppers and return the mixture to a boil. Add the potatoes back to the saucepan and toss to combine. Transfer to a bowl. Season with salt and pepper. Serve warm or refrigerate until ready to serve.

Thanksgiving

Zabaglione 3 egg yolks 6 tablespoons dry Marsala wine 3 tablespoons sugar 4 cups seasonal berries or fruit Instructions: Using a double boiler or a large bowl placed over a pot of boiling water, whisk together egg yolks, Marsala and sugar. Continue whisking for approximately 8 minutes, or until mixture triples in volume and thickens to the ribbon stage (the point at which it hangs on a spoon that is dipped into it). Serve over berries.

Easter

Grilled Corn and Chipotle Pepper Salad 8 ears fresh corn, husks and silk removed 1/2 red bell pepper, diced 1/2 red onion, chopped 2 tablespoons sliced green onion 2 chipotle peppers, minced 3 tablespoons chopped fresh cilantro leaves 1/4 cup extra-virgin olive oil 1 tablespoon minced garlic 1 lime, juiced 1 1/2 tablespoons kosher salt 1 teaspoon coarsely ground black pepper Instructions: Preheat the grill to medium. Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

Fourth of July

Cheesy Triangles 1 lemon 1 cup mashed potatoes 1/2 cup shredded smoked gouda 2 tablespoons minced fresh parsley or basil(optional) 4 to 6 teaspoon honey mustard 6 ten-inch flour tortillas Oil for brushing Instructions: To make lemon zest, rub the lemon over a fine grater. Make sure you rub the fruit on a different spot each time you rub, so you remove the yellow skin not the yucky white pith. In a medium bowl mix together the lemon zest, potatoes, cheese, and parsley. Lay 2 tortillas on the work space and brush each with honey mustard. Spread about a 1/3 of the potato mixture over one of the tortillas. Top with the other tortilla, mustard side down. Repeat with the remaining tortillas to make 3 tortilla sandwiches. Brush a non-stick skillet lightly with oil and heat over medium heat. Add a filled tortilla to the pan and cook until brown, about 2 to 3 minutes per side. Transfer to cutting board and cut into wedges. Repeat with remaining tortillas. Serve.

Thanksgiving

Coconut Toffee 2 1 1/2 cups white granulated sugar 1/4 teaspoon ground cardamom 2 drops red food coloring, optional 1 1/2 cups desiccated unsweetened coconut 1 tablespoon ground raw, unsalted cashews, optional Chai, for serving Instructions: Line a 8- by 8-inch brownie pan with wax or parchment paper, overlapping the sides for easy lifting later. Pour some water into a very small bowl and put it in the freezer to chill (this is in case you don't have a thermometer, or if you want to be super accurate). In a small saucepan, stir together the sugar and 1/2 cup water. Attach a candy thermometer to the pot (if you have one) and place over medium heat. Bring to a gentle boil. Continue to cook the sugar mixture (it should bubble adamantly), stirring occasionally, and checking the temperature, either with the candy thermometer or with a regular digital thermometer. Be extremely careful; bubbling sugar will burn you like nobody's business. When the sugar mixture reaches 230 degrees F, turn the heat off. If you don't have a thermometer, pull the chilled bowl of water out of the freezer and, using a spoon, drop a tiny dollop of the sugar mixture into the cold water. It should form long strings. This is called \one-string consistency\ and it means that your sugar is at exactly the right temperature. Stir in the cardamom and red food coloring if you're using it. Now, add the coconut and the cashew powder if using. Stir carefully until the whole mixture is an even pink hue. Quickly, pour into the prepared pan, smooth out so it's an even thickness and allow to cool for about an hour. When hardened, pull out of the pan, and cut into either bite-size squares or diamonds. Enjoy with a warm cup of chai!

Easter

Ale Poached Halibut 4 (6 to 8-ounce) skinless halibut fillets 1 (12-ounce) bottle amber beer 2 teaspoons seafood seasoning (recommended: Old Bay) 10 whole black peppercorns 1/2 lemon, juiced 1 teaspoon salt Instructions: Place fish in a fish poacher or a wide skillet with 4-inch sides. Add enough water to cover the fish. Remove fish to plate and set aside. Add beer, seafood seasoning, peppercorns, lemon juice, and salt to pan. Bring to a boil over medium-high heat. Reduce heat to low. Return fish to pan and poach gently until just cooked through, about 8 minutes for a 1-inch-thick fillet.

Thanksgiving

Breakfast Trifle Grits 2 cups water 1/2 cup quick cooking grits 1 tablespoon sugar 3 tablespoon butter Salt and freshly ground black pepper 4 eggs 2 breakfast sausage patties Cheddar, shredded for topping 1 small tomato, chopped Sour cream, if desired Chopped chives, optional for garnish Instructions: Grits: Bring 2 cups of salted water to a boil. Slowly whisk in 1/2 cup quick grits, reduce heat and bring to a boil. Add the sugar and butter and salt and pepper, to taste. Reduce the heat and simmer until cooked. Hard Boiled Eggs: Add 4 eggs to a medium saucepan and cover with cold water. Bring up to a rapid boil then turn off heat and let the eggs sit for 15 minutes. Let cool then peel and chop. Sausage Patty: Place sausage patties on a preheated greased skillet over medium heat. Cook 3 to 4 minutes per side until done. Chop coarsely. Assemble Mini Breakfast Trifles: Spoon grits into trifle bowls. Sprinkle in cheese. Add chopped hard boiled eggs. Spoon chopped sausage on top and add the tomatoes on top of the sausage. Garnish with a dollop of sour cream and chopped chives.

Thanksgiving

Sazerac 2 teaspoons superfine sugar 8 dashes bitters 12 ounces bourbon or whiskey 4 ounces Pernod Ice 4 strips lemon peel Instructions: Muddle the sugar and bitters in a cocktail shaker until the sugar dissolves. Add the bourbon, Pernod and some ice. Shake to combine. Strain into 4 rocks glasses. Garnish with the lemon peels.

New Year's Eve

Pimiento Cheese Spread Two 7-ounce jars canned, sliced pimientos, drained Three 10-ounce bricks sharp Cheddar, finely grated 1 cup mayonnaise White sandwich bread Instructions: Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.

Easter

Dirty Carbonara 3 eggs 8 slices bacon, diced 1 tablespoon unsalted butter 1 small yellow onion, finely diced 1 1/2 cups half-and-half 1/3 cup Pecorino Romano cheese, freshly grated 1 pound gemelli or fusili pasta 1/3 cup Parmigiano, freshly grated 1/4 cup fresh flat-leaf parsley, minced Sea salt Freshly ground pepper Instructions: For the sauce: Whisk the eggs in a large bowl. Fry the bacon in a large frying pan over medium heat until crisp and golden, and then remove and drain on a paper towel. Leave all but 1 tablespoon of the bacon fat in the pan and add the butter. Return the pan to the burner and cook the onions until slightly golden, 2 to 3 minutes. Lower the heat to medium-low and add the half-and-half and cheese. Simmer until the sauce has thickened slightly, about 5 minutes; do not let boil. Let the sauce cool slightly, about 2 minutes. For the pasta: Boil the pasta in salted water until al dente. Slowly pour the cream sauce into the eggs while continuously whisking. Add the hot pasta and toss quickly. The hot pasta will complete the cooking of the eggs. Add the bacon and parsley and toss again. Season with salt and pepper and serve hot.

Easter

Gingerbread Rolled Cookies 5 1/4 cups (630 grams) all-purpose flour 1 tablespoon ground cinnamon 1 tablespoon ground ginger 2 teaspoons baking soda 1 teaspoon ground cloves 1 teaspoon ground nutmeg 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 cup (2 sticks) unsalted butter, softened 3/4 cup (150 grams) packed dark brown sugar 1/2 cup molasses 1 large egg 1/3 cup cold water Royal icing, store-bought mix or homemade, recipe follows, optional Glaze, recipe follows, optional Colored sugar, for sprinkling, optional Food coloring, for decorating, optional Various candies for decorating: small candy canes, peppermint sticks, peppermints, pretzel sticks, candy-coated chocolate candies, such as M&M's, cereal squares, such as Golden Grahams, small gumdrops or other small candies, optional 4 cups powdered sugar 3 large pasteurized egg whites 2 cups powdered sugar 3 tablespoons whole milk 2 tablespoons light corn syrup Instructions: Add the flour, cinnamon, ginger, baking soda, cloves, nutmeg, salt and pepper to a large bowl. Whisk to aerate and combine. Cream the butter and brown sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the molasses and blend on medium until combined. Use a rubber spatula to scrape the bottom and sides of the bowl as needed. Add the egg and continue to mix on medium until combined, scraping the bottom and sides of the bowl until the mixture comes together. Reduce the speed to low. Add the flour mixture and water, alternating in 3 additions. Mix until the ingredients are combined. Mound the dough onto a clean workspace and press into two discs. Wrap each disc in plastic and refrigerate for 30 minutes to allow the dough to hydrate and the butter to firm up. Remove the dough from the refrigerator and roll it to 1/4-inch thickness. Use cookie cutters to cut the dough into shapes and place on a parchment-lined baking sheet. Freeze the cookie cut-outs for 15 minutes so they will retain their shape when baked. Meanwhile, preheat the oven to 350 degrees F and place two racks in the upper and lower third of the oven. Bake, switching the baking sheets halfway through, until the cookies have dried out and are baked through, about 12 minutes. Transfer to a cooling rack to cool completely before decorating. Continue until all of the cookie dough has been used. After cooling completely, decorate the cookies using royal icing or glaze. To decorate with royal icing: Transfer 1/2 cup of royal icing to a piping bag with a #2 metal piping tip (small round tip). Pipe as desired--the royal icing will need about 1 hour to dry, or overnight if you plan to pack them for shipping. Add additional royal icing to the piping bag as needed. To decorate with glaze: Dip the top half of the cookie into the glaze. Sprinkle the cookies with colored sugar as desired. Decorate with various candies if using. Sift the powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Add the egg whites and mix on low until combined, about 1 minute. Increase the speed to medium and mix until smooth, about 5 minutes. With the mixer running, add 1 teaspoon of water at a time, if needed, to desired thickness. Use immediately, as the royal icing will dry out. Or, store in a closed container in the refrigerator until ready to use (you may need to whisk in a little water again for it to be the desired thickness). Makes about 3 cups icing. Add the ingredients to a small bowl and whisk until smooth. Spoon about 1 teaspoon on each cookie and use a small offset spatula or butter knife to spread the glaze on in an even layer. Sprinkle with colored sugar on top, if desired. Makes 1 1/2 cups glaze.

Christmas

Rice Vinegar and Sesame Vinaigrette 1/2 cup unseasoned rice vinegar 2 tablespoons mirin (Japanese sweet cooking sake) 1 teaspoon toasted sesame oil 2 teaspoons sugar 1 teaspoon finely minced shallot or green onion Salt and pepper Instructions: Whisk all ingredients until sugar is dissolved. Store covered in refrigerator up to 1 week.

New Year's Eve

Spiced Stone Fruit Chutney 1 1/2 cups chopped dried apricots 1 cup chopped dried cherries 1 cup pomegranate juice 2 cups water Small pinch salt 2 chai spiced tea bags 1 cup toasted and chopped pecans Instructions: Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed. Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!

Thanksgiving

Olive Oil Braised Potatoes 6 Yukon gold potatoes, skins on Olive oil Coarse salt Freshly ground black pepper 4 cloves garlic, minced 4 to 6 sprigs fresh thyme, leaves chopped Instructions: Preheat a grill to medium-high heat. Scrub potatoes under cold running water; leave skins on. Slice potatoes into thick rounds and then brush both sides of potatoes liberally with olive oil. Place potatoes on grill and grill on both sides until slightly brown, about 2 minutes per side. Remove from the grill and place in a single layer on a baking sheet. Drizzle potatoes liberally with olive oil again on both sides and then season both sides with salt and pepper. Place baking sheet on the grates of the grill and cook for about 10 more minutes, or until cooked through in the center and crispy on the outside. Remove from grill and sprinkle with minced garlic and chopped thyme leaves. Serve.

Thanksgiving

French Chicken Breast with Orange Tarragon Sauce 8 chicken breasts, skin on and wing bone attached 4 tablespoons butter 4 tablespoons olive oil Salt and pepper 1/2 cup orange juice 2 cups chicken broth 2 sprigs tarragon 4 TBS unsalted butter, cut into bits Instructions: Preheat the oven to 375 degrees F. Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes. Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste. Serve the chicken with the sauce spooned over the top.

Easter

Lowcountry Okra and Shrimp Kebabs 1 pound large tail-on shrimp, peeled and deveined 8 ounces andouille or smoked sausage, sliced into 1/2-inch rounds One 10-ounce container cherry tomatoes 1 cup fresh okra, halved lengthwise 1 stick (8 tablespoons) unsalted butter 2 teaspoons garlic powder 2 teaspoons seafood seasoning, such as Old Bay Pinch kosher salt Pinch freshly ground black pepper Juice of 1 lemon plus lemon wedges, for serving Nonstick cooking spray, for the grill grates Instructions: Preheat a grill for direct cooking over medium-high heat. Thread the shrimp, sausage, tomatoes and okra onto 4 skewers. Set aside in the refrigerator while the grill gets hot. Melt the butter in a small saucepan on medium-low heat on the stovetop, then add the garlic powder, seafood seasoning, salt, pepper and lemon juice. Spray the grill grates with cooking spray. Place the skewers on the grill, then brush with the butter mixture and cook, turning once and brushing again, for 5 to 6 minutes total. Remove from the grill and serve immediately with lemon wedges.

4th of July

Roasted Red Snapper with Thai Basil 1 whole red snapper, skin on scales removed and gutted Salt and freshly ground black pepper to taste 4 keffir lime leaves 2 tablespoons peanut oil 2 cloves garlic, finelyminced 2 tablespoons finely chopped ginger 6 to 8 Thai or other fresh basil leaves, shredded 2 sweet red peppers, seeded and julienned 1 cup shredded white cabbage 4-ounce piece fresh tofu, cut into 1-inch pieces 1/2 cup shelled unsalted peanuts 1/2 cup coconut milk (unsweetened) Instructions: Preheat oven to 450 degrees. Season fish inside and out with salt and pepper. Place lime leaves inside the body cavity. Combine the peanut oil, garlic, ginger and basil leaves in a dish and marinate the fish for 1 to 2 hours, refrigerated, occasionally turning and basting. Preheat roasting pan in oven for 10 minutes before cooking snapper. Add the red pepper, cabbage and tofu to the pan and roast for 5 minutes. Place the marinated fish into the preheated roasting pan on one side on a bed of the vegetables and roast for 12 to 15 minutes before turning the fish to its other side. Roast for 5 minutes and pour the peanuts and coconut milk over the fish. Continue to roast for 10 minutes more before removing from the oven. Allow to rest for 5 minutes. Use two spoons to remove the fish from the bones. Serve on a bed of rice noodles tossed with sesame oil. Spoon the tofu, red pepper, cabbage and pan juices over the fish and noodles.

New Year's Eve

How to Make Mexican Sopes | Sopes 1 cup masa harina 3/4 cup warm water 1/4 cup vegetable oil 1 teaspoon finely chopped serrano chile or 2 teaspoons finely chopped jalapeno (seeds too for extra heat) 1 teaspoon very finely chopped garlic (about 2 medium cloves) 1 medium white onion, finely chopped One 16-ounce can or two 7.6-ounce cans huitlacoche, drained, or 8 ounces mixed wild mushrooms, coarsely chopped Salt 2 tablespoons chopped fresh cilantro 3/4 cup Roasted Tomato-Chile de Arbol Salsa, recipe follows 3 tablespoons crema fresca (preferably the Cacique brand), or creme fraiche thinned with a little water Crumbled queso fresco (preferably the Cacique brand), for garnish 1 pound plum tomatoes (about 4) 3 to 6 chile de arbol, depending on how spicy you like it 2 tablespoons olive oil 4 cloves garlic, crushed 1 medium white onion, chopped 1/2 cup chopped fresh cilantro 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Put the masa harina in a large bowl, pour in the water and get in there with your hands, kneading until you have a uniform dough. It should take only a minute or two. You want a nice, moist dough, so work in a little more warm water if it's dry. If it's sticky, work in a little more masa harina. Break the dough into four equal pieces and roll each one into a ball. Put the balls on a plate or cutting board and cover them with plastic wrap to keep the dough from drying out. One at a time, roll them out with a rolling pin or clean wine bottle until they're a thin circle about 1/4-inch thick. Brush a little of the vegetable oil on a skillet or comal and heat it over medium-high heat until it's good and hot. Carefully add the first sope and cook it until little brown blisters appear on the bottom, about 45 seconds. Flip it over with a spatula and cook for another 30 to 45 seconds. Flip it over again, count to 10 and transfer to the towel-lined baking sheet. Keep it warm in the oven. Repeat with the remaining 3 sopes (adding a little more oil if you need to), and keep them in the oven until you're ready to serve them. Pour a couple of tablespoons of the oil into a skillet and add the chile, garlic and onions. Set the skillet over medium heat and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the huitlacoche (or mushrooms) along with a good pinch of salt and cook, stirring occasionally, until the huitlacoche is heated through, about 5 minutes (or until the mushrooms are a little browned and cooked through, about 10 minutes). Take the mixture off the heat and stir in the cilantro. Arrange your sopes on a platter. Cover with a thin layer of Roasted Tomato-Chile de Arbol Salsa, the huitlacoche or mushrooms, a drizzle of the crema fresca and a sprinkle of queso fresco. Serve the remaining salsa on the side. Preheat the boiler. Put the tomatoes on a baking sheet and broil until the tomatoes are nice and charred, 10 to 12 minutes. Take the tomatoes out, let them cool just until you can handle them, slip off the skins and cut out the tough cores. Transfer the tomatoes to a big bowl (don't you dare forget the tomato juice that has leaked out and reduced to awesomeness on the baking sheet), and then roughly chop them. While the tomatoes are broiling, heat a dry skillet over medium heat and toast the chiles (in batches, if necessary), flipping them over occasionally, until they just begin to smoke, about 5 minutes. Set them aside in a bowl. Put the olive oil, garlic and onions in a saucepan, set it over medium heat and cook, stirring occasionally, until the onions are soft, about 7 minutes. Add the toasted chiles, tomatoes and 2 cups water, bring to a simmer and cook for another 12 minutes, so the flavors come together. Let it cool a bit. Carefully transfer the mixture to a blender. Add the cilantro, salt and pepper and puree until the mixture is very smooth. Pour the mixture through a medium-mesh sieve into a bowl. Serve at room temperature or slightly chilled. Store the salsa in the refrigerator, tightly covered, for up to a week, or in the freezer for a month.

Day of the Dead

Balinese Vegetable Curry with Fried Rice: Nasi Goreng 12 shallots, chopped 2 tablespoons chopped garlic 2 tablespoons chopped ginger 1 tablespoon turmeric powder or 2-inches fresh turmeric root, peeled 1/2 cup macadamia nuts 1 teaspoon shrimp paste (optional) 1/2 cup chopped lemongrass 1 tablespoon ground coriander 1 teaspoon ground Thai Bird chile 1 tablespoon tomato paste 2 tablespoons tamarind pulp, soaked in 1-cup warm water, strained, pulp discarded 3 kaffir lime leaves, stemmed and cut 1/16-inch ribbon 1 cup vegetable stock 1 cup coconut milk 1 cup cauliflower florets, blanched in salted water and cooled in an ice bath 1 cup mixed yellow and green patty pan squash, halved, blanched in salted water and cooled in an ice bath 2 cups mixed yellow and green squash, cut into 2-inch chunks and blanched in salted water and cooled in an ice bath 1 cup haricot verts, snipped and blanched in salted water and cooled in an ice bath 2 chayotes, cut into 2 inch chunks and blanched in salted water and cooled in an ice bath Grapeseed oil, to cook Salt and pepper Nasi Goreng, recipe follows Fried Shallots, recipe follows Peanut oil, for cooking 8 shallots, halved and sliced 4 cloves garlic, sliced 1 tablespoon minced ginger, 1 tablespoon minced lemongrass, white part only 1/4 cup sambal oelek 2 tablespoons naturally brewed soy sauce 4 eggs, beaten 2 cups cooked jasmine or other long grain rice, cold 2 cups cooked Balinese red rice, cold (can substitute jasmine or other long grain rice) 2 Thai bird chiles, minced 1/4 cup chopped cilantro Peanut oil, for frying 1 cup sliced shallots 1/2 cup rice flour Salt Preheat a fryer or deep pot of oil to 350 degrees F. Instructions: In a food processor, puree the shallots, garlic, ginger, turmeric, nuts, shrimp paste, lemongrass, coriander, chile, tomato paste, and tamarind juice and puree until smooth. Prepare a hot skillet coated with the oil. Add the pureed mixture and cook until fragrant, about 5 minutes. Reduce the heat to low, add the kaffir lime leaves, stock, and coconut milk and simmer until the mixture becomes a sauce consistency, about 10 minutes. Remove the kaffir lime leaves and season with the salt and pepper. Just before serving, mix in the blanched vegetables with the sauce and heat thoroughly. Season with salt and pepper and check for flavor. In a large pasta bowl, fill with the rice and top with vegetable curry. Garnish with fried shallots. In a wok on high heat, coated lightly with oil, stir-fry the shallots and garlic until lightly brown, about 2 minutes. Add the ginger, lemongrass, sambal, soy, and eggs and quickly mix. Add the rice, chiles, and cilantro. Season with salt and pepper, if necessary and check for flavor. Toss the shallots with the flour and fry in a 350 fryer until crispy. Remove from the fryer and drain on paper towels. Season with the salt.

Holi

Chicken Parm Wings 1 1/2 pounds chicken wings, joints separated and tips discarded Salt 1 cup crushed unsweetened rice cereal 1/2 cup grated Parmesan, plus more for topping 3 large eggs, beaten 1/4 cup store-bought gluten-free tomato sauce 2 tablespoons shredded mozzarella Instructions: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Sprinkle the chicken wings with salt. In a small bowl, stir together the cereal crumbs and Parmesan. Coat the chicken in the cereal mixture, dip into the eggs, then coat again with the cereal mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes. Preheat the broiler. Top the chicken with a spoonful of tomato sauce, some mozzarella and Parmesan; broil until the cheese is melted and golden, about 2 minutes.

Super Bowl

Quick Stir Fry 2-3 tablespoons sesame oil 4 cloves minced garlic 1 1/2 pounds Chinese long beans Red pepper flakes, to taste 2 tablespoons soy sauce 1/4 cup vegetable stock or water Toasted sesame seeds for garnish Cooked white rice Instructions: In a wok, heat oil, add garlic until softened. Add beans and cook for 5 minutes until softened. Add pepper, soy and stock and cook for one more minute. To serve: top with toasted sesame seeds, and serve with white rice. TIP: NO MORE GRAY BEANS To ensure a bright green bean color in your favorite recipe, try blanching the beans in briskly boiling water to which 1 generous teaspoon of salt has been added. Cook the beans in this water for 2030 seconds, until the color changes to bright green, and immediately plunge the beans in ice water to stop the cooking, and set the color. You can use the beans for crudite, or continue to cook them with a quick saute

New Year's Eve

Chocolate Banana Frosting 2 ounces semisweet chocolate 3 ripe small bananas 1/3 cup sweetened cocoa powder 2 tablespoons Greek yogurt 2 tablespoons honey 1 tablespoon peanut butter 1/4 teaspoon salt Instructions: In a double boiler over medium heat, add the chocolate and stir until melted. Remove from the heat and reserve. In a food processor, add the bananas and puree until smooth. Then add the melted chocolate, cocoa powder, Greek yogurt, honey, peanut butter and salt. Blend until fully incorporated.

Easter

Lighter Cheesecake Brownies Cooking spray 8 ounces reduced-fat cream cheese (Neufchatel) 1/3 cup sugar 1/2 teaspoon vanilla extract 1 large egg 2 ounces semisweet chocolate, coarsely chopped 3 tablespoons unsalted butter 2 tablespoons canola oil 1 cup all-purpose flour 1/2 cup unsweetened Dutch-process cocoa powder 1 teaspoon baking powder 1/2 teaspoon fine sea salt Pinch cayenne pepper 3/4 cup packed dark brown sugar 1/4 cup granulated sugar 1/2 cup lowfat buttermilk 2 large egg whites 2 teaspoons vanilla extract Instructions: Position the rack in the lower third of the oven and preheat the oven to 350 degrees F. Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray. Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside. Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.) Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl. Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears. Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect. Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.

Easter

Bechamel: Besciamella 1/2 cup butter 1/2 cup all-purpose flour 4 1/2 cups whole milk Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper Instructions: Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste. Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

Thanksgiving

Mero en Ma Cum (Striped Bass in Achiote and Sour Orange Sauce) 4 large cloves garlic, chopped 1/4 teaspoon ground cumin 1/4 teaspoon Mexican oregano 1 teaspoon achiote paste or ground annatto 1/2 cup Seville orange juice 1 (2 to 4 pound) wild striped bass, scaled and gutted 1 red bell pepper, julienned 1 yellow bell pepper, julienned 1 Spanish onion, sliced thinly 1 jalapeno, sliced thinly 2 tomatoes, sliced 1/2 cup olive oil 2 large pieces banana leaves Corn tortillas Instructions: Begin in a bowl by combining the garlic, cumin, oregano, achiote and orange juice mix well to form a paste. Then score striped bass on both sides and rub the marinade or paste on both sides of the fish. Season with salt and pepper and set aside to rest for 20 minutes. In a bowl combine bell peppers, onion, jalapeno, tomatoes and olive oil and season with salt and pepper. Place this mixture in side the cavity of the bass. On hot grill Lay down 1 piece of the banana leaf and then place fish on top of it and then place the other piece of banana leaf on top of it and cook on top of the grill for 15 minutes. Serve whole with corn tortillas.

Thanksgiving

Dijon Mashed Potatoes 1 pound yukon gold potatoes Salt 1/2 cup milk 2 tablespoons unsalted butter Pinch ground nutmeg 1 tablespoon whole grain Dijon mustard Freshly ground black pepper Instructions: Fill a large saucepan about halfway, with warm water. Bring to a simmer. Peel and slice potatoes, and add them to the simmering water. Add a few pinches of salt, increase the heat, and bring to a boil. Check the potatoes with a knife. If the knife has some resistance, continue simmering the potatoes until the knife comfortably slides through the potatoes. When the potatoes have cooked through about 15 minutes, drain them in a large colander. Add them back to the saucepan. To the saucepan, add the milk and butter, followed by a the nutmeg. Mash potatoes until smooth. Stir in Dijon mustard. Season with more salt and pepper, to taste.

Thanksgiving

Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel 1/2 cup mayonnaise, plus more if needed 1/4 cup finely chopped fresh dill, plus fronds for garnish 2 tablespoons Dijon mustard 2 teaspoons white wine vinegar 1 teaspoon Spanish smoked paprika 6 ounces jumbo lump crabmeat, picked over 1 teaspoon black poppy seeds 12 eggs, hard-boiled, peeled and finely chopped Salt and freshly ground black pepper 1/4 cup julienned radish, soaked in ice water Pumpernickel bread, cocktail-size slices, lightly toasted and buttered Instructions: Whisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper. Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.

Easter

Roasted Sweet Potato Fries 2 large sweet potatoes, peeled 1/4 cup freshly squeezed orange juice 1 tablespoon vegetable oil, plus 2 teaspoons Kosher salt and freshly ground black pepper 1/2 teaspoon ground ginger 1/4 teaspoon cayenne pepper, or to taste Instructions: Preheat the oven to 450 degrees F. Cut the sweet potatoes into 1/2-inch squared strips (fry shape) and put them into a large bowl. In a small saucepan, combine the orange juice, 1 tablespoon of oil, salt and pepper, to taste, the ground ginger and cayenne pepper. Simmer for 2 to 3 minutes, whisking until reduced to a thick consistency. Remove from the heat, pour over the sweet potatoes and toss to coat. Rub 2 teaspoons of remaining vegetable oil on a rimmed nonstick baking sheet or use a silicone liner and omit oil. Arrange the sweet potato strips on the prepared baking sheet and bake until brown, about 25 minutes, turning after about 10 to 12 minutes. Remove the baking sheet from the oven and transfer the potatoes to a serving dish. Eat and enjoy!

Thanksgiving

Sushi Rice 3 cups short-grain white rice 1/4 cup rice wine vinegar 1/4 cup sugar 1 teaspoon salt Instructions: Before cooking the rice, rinse several times in running water until the water runs clear. Drain in a colander for about 1 hour. Cook on the stovetop or in an electric rice cooker according to package directions. In a small saucepan over low heat, combine vinegar, sugar and salt. Stir gently to dissolve salt and sugar. Cool to room temperature. While the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle to mix gently without mashing the grains. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.

New Year's Eve

Chicken Thigh and Smoked Sausage Gumbo 8 bone-in skin-on chicken thighs 3 tablespoons Cajun seasoning 1 cup corn oil 1 cup all-purpose flour 2 cups chopped yellow onion 1 cup chopped celery 1 cup chopped green bell pepper 2 cups chopped okra 1/4 cup chopped garlic 1 pound smoked pork sausage, sliced 2 tablespoons Worcestershire sauce 1 tablespoon kosher salt 1 tablespoon ground black pepper 3 bay leaves 10 cups chicken stock 2 cups beef stock 1 cup chopped green onions 1 teaspoon cayenne pepper 2 tablespoons file powder, plus more for garnish Instructions: Preheat oven to 400 degrees F. Line a sheet pan with parchment paper. Sprinkle chicken liberally with Cajun seasoning on prepared sheet pan. Roast chicken for 15 minutes. Combine oil and flour in a large cast-iron or enameled Dutch oven over medium heat. Cook, whisking frequently, until it reaches a milk chocolate brown, about 30 minutes. Continue to cook the roux until it reaches a dark chocolate brown color, then add the onions, celery, bell peppers and half of the okra. Cook, stirring occasionally, until tender, then add garlic and cook, stirring occasionally, for another 5 minutes. Add the sausage, Worcestershire sauce, salt, pepper and bay leaves and stir to combine. Add chicken stock and beef stock and bring to a roaring boil. Add the chicken, green onions, cayenne and remaining okra. Simmer for 1 hour, then remove the chicken thighs. Take the meat from the bones and discard the skin. Stir the chicken back into the pot along with the file powder. Skim off any excess grease that has accumulated at the top before serving. Sprinkle with more file powder as garnish.

Mardi Gras

Fish and Chips with Basil Oil 20 ounces potatoes Vegetable oil 2 ounces fresh cilantro 1 large white onion, diced 1 garlic clove, peeled and chopped 6 ounces white wine 6 ounces heavy cream 1 pound frozen peas 1 teaspoon chopped fresh mint 1 tablespoon vinegar 1 tablespoon lime juice 2 tablespoons extra-virgin olive oil 1 tablespoon chervil 1 tablespoon chives 1 teaspoon basil 3 sprigs dill 2 ounces celery leaves, chopped 1 ounce rocket (arugula) Salt and pepper 1 large white onion, diced 2 carrots, chopped 1 leek, chopped 16 ounces white wine 6 ounces heavy cream 5 strands saffron 2 tablespoons butter 1 egg yolk 1 cup flour 1 cup dry white wine 1 cup cold water 4 scallops 8 ounces salmon 8 ounces John Dory fish 8 ounces halibut 4 langoustines Instructions: To prepare the potatoes, slice the potatoes very thin using a mandolin. Place slices on a towel and dry. In a pan, heat the oil over medium heat and add the potato slices. The oil should not be very hot, you want to blanch the potatoes, but they should not have any color. Drain and dry the potatoes. Increase the heat of the oil. Place 1 cilantro leaf onto a potato slice and cover with another slice of potato. Press the two slices together firmly, and fry quickly until crispy. Drain and set aside. Repeat this process until you have enough to serve your guests. To make the pea puree, sweat the onions for 2 minutes. Add the garlic and sweat for another 1 minute. Add the wine, and reduce by half. Once the liquid has reduced, add the cream and reduce until sauce coats the back of a wooden spoon. Defrost the peas, and add them to the cream mixture. Using a blender, puree mixture, set aside and keep warm. For the herb salad: Make the dressing by combining the vinegar, lime juice, and extra-virgin olive oil. Toss all of the herbs in the dressing and adjust the seasoning with salt and pepper. For the saffron sauce, combine the chopped onion, carrots, leeks, and white wine in a saucepan, and reduce by 3/4. Once the liquid has reduced, add the heavy cream and the saffron, and let reduce further until sauce has thickened, approximately 10 minutes on medium heat. Pass the sauce through a strainer and return to the saucepot. On low heat, slowly add small pieces of the butter, constantly stirring the sauce. Set sauce aside and keep warm. To make the tempura batter, mix together the egg yolk, flour, wine, and water, and stir, making sure there are no lumps. Do not overmix the batter. In a large pot, heat the oil to 350 degrees F. To prepare the fish, dip the fish pieces into the tempura batter. Fry the fish for approximately 10 minutes, or until light golden brown. Remove the fish and drain on paper towels. Season with salt while the fish is still hot. To serve, place the fish pieces on each plate. Add the herb salad to the side of the fish. Place a small spoonful of pea puree on the plate and drizzle some saffron sauce around the plate. Serve with Coriander Chips and drizzle with basil oil.

Easter

Roasted Garlic Soup with Goat Cheese Croutons 2 tablespoons unsalted butter 4 ounces pancetta, chopped 2 medium leeks, well rinsed in several changes of water and whites only finely chopped 2 medium leeks, well rinsed in several changes of water and whites only finely chopped 1 cup chopped yellow onions 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 1 teaspoon chopped fresh thyme 1/2 cup Roasted Garlic, recipe follows 1/4 cup dry white wine 3 1/2 cups chicken or vegetable stock 1/2 cup heavy cream 2 tablespoons chopped fresh parsley 1 tablespoon fresh lemon juice 1/2 loaf rustic Italian bread, cut into cubes 8 thinly sliced rounds French bread 1 clove garlic, halved 1/2 cup crumbled goat cheese 1 1/2 teaspoons extra virgin olive oil Chopped chives, garnish 5 large heads of garlic (about 3/4 pound) 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Instructions: In a large pot, melt the butter over medium-high heat. Add the pancetta and cook until the fat is rendered, about 4 minutes. Add the leeks, onions, salt, pepper, and thyme, and cook, stirring, until the vegetables are very soft but not colored, 5 to 6 minutes. Add the roasted garlic and stir well to incorporate. Add the wine, bring to a boil, and cook, stirring, until the wine is nearly all evaporated, about 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened, 20 to 30 minutes. Add cubes of bread to thicken, if desired, and then blend with an immersion blender. Add the cream, parsley, and lemon juice and simmer for 5 minutes. Adjust the seasoning to taste. Meanwhile, preheat the oven to 400 degrees F. Place the sliced bread on a baking sheet and bake on both sides until just crisp and light golden brown, about 5 minutes per side. Remove from the oven. Rub one side of each with the cut garlic clove. In a small bowl, mash the cheese with the oil and spread 1 tablespoon of the mixture on top of each crouton. Return to the oven and bake until the cheese is melted, about 5 minutes. To serve, ladle the soup into bowls and top each serving with 2 cheese croutons, Garnish with chopped chives and serve hot. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil. Cut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet. Drizzle the oil lightly over the cut garlic tops, and sprinkle with the salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.

Thanksgiving

Angel Food Cake with Strawberries and Mint 1 store-bought angel food cake 16 ounces frozen strawberries, thawed and drained 1 tablespoon fresh mint leaves, finely chopped 1 tablespoon orange liqueur 8 ounces non-dairy whipped topping 1/4 teaspoon orange extract Fresh mint leaves, for garnish Instructions: Remove angel food cake from container and set on a plate. With a serrated knife, carefully remove the top of the cake by slicing horizontally 1/2-inch down from the top. Set top aside. Hollow out the center of the cake. If cake already has a hollow center ring, make a canal around center hole by carefully cutting and removing a 1-inch deep trench around the entire cake. Be careful not to tear the inside or outside walls. Place the removed pieces of cake in a medium bowl. Pick out 1 strawberry to use as garnish (the best looking one) and set aside. To the bowl with the cake pieces, add the remaining strawberries, chopped mint, orange liqueur, and 1/2 cup of the whipped topping. Fold until combined. Fill cake, both the well and the center, with the strawberry mixture. Replace the top of the cake that had been set aside. To the remaining whipped topping, add a few drops of orange extract and combine thoroughly. This will remove the store-bought taste. Frost the cake with remaining whipped topping and garnish with fresh mint leaves. Top with reserved strawberry. Chill cake for 4 hours before serving.

Easter

Maple-Pepper Bacon 8 slices thick-cut bacon (about 12 ounces) 3 tablespoons packed light brown sugar 1 tablespoon pure maple syrup Pinch of cayenne pepper 1 1/2 teaspoons coarsely ground mixed peppercorns Instructions: Preheat the oven to 375 degrees F. Arrange the bacon on a wire rack set on a rimmed baking sheet. Bake until the fat starts rendering, about 10 minutes. Remove from the oven and blot the bacon with paper towels on both sides. Combine the brown sugar, maple syrup and cayenne in a small microwave-safe bowl. Microwave, stirring, until smooth, 30 seconds to 1 minute. Brush the bacon with half the syrup mixture and sprinkle with half the ground peppercorns. Bake until the bacon browns around the edges, about 15 minutes. Flip and blot the other side with paper towels, then brush with the remaining syrup mixture (reheat in the microwave, if necessary); sprinkle with the remaining peppercorns. Continue baking until the bacon browns and the sugar melts, 15 to 20 more minutes. Let cool slightly.

Thanksgiving

Grape Jelly Slow-Cooker Meatballs 2 cups chili sauce, such as Heinz 1 cup grape jelly 2 tablespoons Dijon mustard 2 tablespoons cider vinegar 1 teaspoon hot sauce, such as Tabasco One 32-ounce bag frozen cocktail-size beef meatballs Instructions: Stir together the chili sauce, jelly, mustard, vinegar and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat with the sauce. Cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours.

Thanksgiving

Fennel and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote 1 small head fennel with 2-inches fronds attached, coarsely chopped 1/2 cup coarsely chopped onion 6 cloves garlic, peeled and sliced 2 teaspoons finely chopped fresh thyme 2 teaspoons finely chopped fresh rosemary 2 teaspoons finely chopped fresh sage 2 teaspoons finely chopped fresh oregano 2 teaspoons fennel seeds 2 tablespoons chopped parsley 1 1/2 teaspoons coarsely ground white pepper 1 (4 1/2 pound) pork rib roast, tied Coarse salt, to taste Warm Quince and Apple Compote, recipe follows 2 large tart, firm apples, such as McIntosh, Rome or Cortland (about 3/4 pound) 2 large quince (about 3/4 pound) 2 tablespoons unsalted butter 2 tablespoons sugar 1/2 cup apple cider 1 teaspoon fresh lemon juice 1/2 teaspoon ground ginger Coarse salt, to taste Instructions: In a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion, and garlic, and process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper, and pulse to combine. With a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast. Season it all over with salt, rubbing it in well. Rub the fennel-garlic paste over the roast to cover it with a layer about 1/4-inch thick. Cover and refrigerate for at least 1 hour and up to 8 hours. Preheat oven to 350 degrees. Remove the roast from the refrigerator and let it sit at room temperature 20 minutes prior to cooking. Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature in the thickest section of meat is 150 degrees. Cover roast with foil after the crust has browned. Remove the roast from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes before removing the butcher twine and slicing it into thick chops. Serve with the compote. Peel, core and dice the apples and quince into 1/2-inch dice. In a 10-inch saute pan, heat the butter over low heat. Sprinkle the sugar over the melted butter. Raise the heat to medium and cook, occasionally stirring or swirling the pan, for about 3 minutes, until the sugar melts and caramelizes. Add the quince and apples, and cook, tossing occasionally, for 10 to 12 minutes, or until the fruit is lightly browned and the apples have softened. The quince dice will retain their shape. Add the cider and lemon juice, and cook for about 2 minutes, until reduced but not evaporated. Season with the ginger and salt. Serve warm.

Thanksgiving

Meatloaf Lasagna Kosher salt 8 sheets dried lasagna noodles (about 6 ounces) 1 tablespoons olive oil, plus more for tossing and greasing 2 cloves garlic, 1 thinly sliced and 1 finely grated Pinch crushed red pepper flakes One 14-ounce can whole peeled plum tomatoes, crushed by hand 2 to 3 fresh basil sprigs 5 slices bacon 12 ounces ground beef chuck 12 ounces ground pork 1 cup plain dried breadcrumbs 1/2 small yellow onion, grated 1/4 cup chopped fresh parsley, plus more for garnish 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 2 large eggs Freshly ground black pepper 2 cups shredded part-skim mozzarella 1/4 cup grated Parmesan Ricotta, for serving Instructions: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and toss with olive oil, to keep them from sticking, and let cool. Meanwhile, make the tomato sauce. Heat the oil, sliced garlic, red pepper flakes and 1/2 teaspoon salt in a large skillet over medium heat. Stir as the oil heats up; once it shimmers, add the crushed tomatoes, 3/4 cup water and the basil. Bring to a high simmer and cook, stirring occasionally, until the sauce thickens slightly and the water has evaporated, 15 to 20 minutes (will be about 1 cup). Remove from the heat and let cool to room temperature. Arrange the bacon in a large skillet and cook over medium heat until brown and crispy, 4 to 5 minutes per side. Remove and finely chop when cool enough to handle. Combine the bacon, beef, pork, breadcrumbs, onion, parsley, grated garlic, tomato paste, Worcestershire sauce, eggs, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use your hands to thoroughly combine. Adjust an oven rack to the middle position and preheat to 350 degrees F. Line a rimmed baking sheet with foil and brush with oil. Combine the mozzarella and Parmesan. Shape half of the meatloaf mixture into a 9- by 5-inch rectangle in the center of the prepared baking sheet. Make a slight indentation down the center and fill with 1/2 cup of the cheese mixture. Top with the remaining meatloaf mixture and pat to form a loaf with a slightly rounded top, making sure to pinch and seal the sides. Top the meatloaf with one-third of the sauce and sprinkle with one-third of the remaining cheese mixture. Lay 4 lasagna noodles, crosswise and slightly overlapping, over the meatloaf, completely covering. Top with another one-third each of sauce and cheese mixture. Repeat with the remaining noodles, sauce and cheese. Bake until the meatloaf reaches an internal temperature of 165 degrees F, 40 to 45 minutes. Sprinkle with parsley and let cool slightly. Slice and serve with dollops of ricotta.

Thanksgiving

Cheesesteak Eggrolls 2 tablespoons canola oil 1 small onion, diced 1 green bell pepper, diced 1 pound shaved beef Kosher salt 1 teaspoon Worcestershire sauce One 16-ounce package egg roll wrappers One 15-ounce jar cheese sauce or one 8-ounce block provolone, cut into 1/2-inch-thick strips Neutral oil, for frying Pepperoncini Mayo Dipping Sauce, recipe follows 1/2 cup mayonnaise 1/2 cup jarred pepperoncini plus 1 tablespoon pepperoncini liquid 1 tablespoon yellow mustard 1 tablespoon apple cider vinegar 1/2 tablespoon sugar Instructions: Heat 2 tablespoons oil in a large fry pan over medium heat. Add onions and peppers and saute until peppers are soft and onions are translucent, about 5 minutes. Sprinkle shaved beef with salt and add to pan. Add Worcestershire sauce and cook until meat is no longer pink, about 5 minutes. Turn off heat and adjust seasonings. Transfer mixture to a fine mesh sieve and strain to remove any excess liquid and let cool slightly. Lay out one eggroll wrapper with the corner pointed to you. Using a pastry brush or your finger, lightly wet the edges of the entire wrapper with water. Spread 1 tablespoon cheese sauce (or place 1 piece provolone) on the lower third of the wrapper and top with 1 to 2 heaping tablespoons of the filling. Roll the point facing you over the filling, keeping the eggroll tight. When you reach the middle of the wrapper, fold in the right and left sides, then continue to roll until you have a tight eggroll. Press to seal the wrapper to itself, adding more water to seal the final edge if needed. Repeat with remaining wrappers and filling. Heat about 3 inches oil in a heavy bottomed pot to 375 degrees F. Add rolls in batches and cook, flipping occasionally, until golden brown, 3 to 4 minutes. Drain on paper towels and serve with Pepperoncini Mayo Dipping Sauce. Add mayonnaise, pepperoncini and pepperoncini liquid, mustard, vinegar and sugar to a food processor and process until well combined. Transfer mixture to a serving bowl.

New Year's Eve

Roasted Shrimp in Cazuela 1 cup olive oil 6 dried small red chiles 5 sprigs fresh thyme 4 cloves garlic, thinly sliced Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 40 large shrimp, shelled and deveined Aged sherry vinegar, for drizzling Chopped fresh parsley, for garnish 1 baguette, sliced Instructions: Preheat the oven to 400 degrees F. Toss together the oil, chiles, thyme, garlic and some salt and pepper on a baking sheet. Roast until the oil is fragrant, about 10 minutes. Remove the baking sheet from the oven and add the shrimp, tossing with tongs to coat in the mixture. Roast until the shrimp are pink and just cooked through, about 8 minutes. Remove and drizzle with a splash of sherry vinegar and garnish with parsley. Serve with baguette slices.

New Year's Eve

Fava Bean Crostini with Pecorino Frico 1 1/2 to 2 cups shelled fresh fava beans 1/2 to 3/4 cup freshly grated pecorino cheese, plus 2 cups for the frico 2 cloves garlic, peeled 1 cup combined fresh flat-leaf parsley and mint leaves Juice of 1 lemon Salt and pepper 3 to 4 tablespoons EVOO Flaky sea salt 1 tablespoon all-purpose flour Baguette, for serving Good olive oil Instructions: Preheat your oven to 350 degrees F. Bring a saucepan of water to a boil. Add the fava beans and blanch for 3 to 4 minutes. Drain and place in an ice bath. Peel the skins off the favas; the beans will split into 2 bright green pieces as you pop them out of their skins. In a food processor, combine the peeled favas, pecorino, garlic, parsley/mint mixture, lemon juice, salt and pepper, and EVOO. Pulse into a thick spread. Taste and adjust the seasonings. Season with a little flaky sea salt. For the frico: mix the 2 cups of pecorino with a tablespoon of flour. Divide the mixture into small piles on a silpat-lined sheet tray. Place in oven until golden and melted together, about 10 minutes. Remove with a spatula. Slice your bread into thin slices. Drizzle with good olive oil and sprinkle with flaky sea salt. Place in oven until crisp and golden. Serve the spread on the charred small toasts. Place a frico standing up on each crostini.

Easter

(Web Exclusive) Round 2 Recipe: Garlic Bread Pizza 1/2 store-bought garlic bread 1/2 cup tomato sauce Any of the leftover sausage, peppers and onions from the Sausage and Pepper Grinder, recipe follows, could be added for a topping 1 cup shredded mozzarella cheese 4 pork sausages 2 tablespoon canola oil 1 (16-ounce) bag frozen pepper stir-fry mix 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup yellow mustard 1 tablespoon brown sugar 1 teaspoon cider vinegar 1 teaspoon hot sauce 4 hot dog buns Instructions: Preheat oven to 425 degrees F. Place the garlic bread on the baking sheet. Spoon tomato sauce on the bread and top with any of the leftover sausage or pepper from the grinders. You can also top it with any leftover vegetables or toppings you have in your refrigerator. Sprinkle the cheese on top. Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly. Slice and serve. Cook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes. In a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes. In a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce. For assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture.

Thanksgiving

Ribs 2 tablespoons cumin 2 tablespoons dry mustard, such as Coleman's 2 tablespoons onion powder 2 tablespoons smoked paprika 3 tablespoons kosher salt 1 tablespoons ground black pepper 1 tablespoon cayenne pepper 4 racks baby back ribs 4 whole dried bay leaves 4 cups BBQ sauce Serving suggestions: fresh cut French fries and coleslaw Instructions: Preheat the oven to 225 degrees F. Please note: The oven should not be hotter than 250 degrees. Combine the cumin, dry mustard, onion powder, smoked paprika, salt, black pepper and cayenne pepper in a bowl mixing well. To prepare the ribs, remove the silver skin from the back or under the rib side and rub the trimmed rib racks with the spice mixture. Place the racks on a sheet of plastic wrap, top with the bay leaves and wrap tightly. Place in the oven (the plastic will not melt at this low temperature) and roast for 2 hours. Remove the ribs from the oven and allow them to rest for 10 minutes. Place the ribs on a baking sheet and coat with the BBQ sauce. Roast under the salamander on medium heat or in the oven set to broil until the sauce is caramelized, 3 to 4 minutes. Remove the sauced ribs and allow them to rest for 3 to 5 minutes. Portion the ribs into serving-size pieces. Plate and serve with French fries and coleslaw.

4th of July

Brown Butter Sauteed Brussels Sprouts 1 1/2 pounds Brussels sprouts, cored and leaves removed 1 gallon salted boiling water 3 tablespoons butter 1 tablespoon caraway seeds Pinch cracked black pepper Pinch salt 1/2 lemon, juiced Instructions: In a large pot, bring salted water to a boil. Add the Brussels sprouts and blanch, about 1 minute until bright green. In a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned. Drain the Brussels sprout leaves and toss into butter mixture to coat. Season with salt and lemon juice and serve.

Thanksgiving

Tangy and Tart Iced Tea with Mint 1/4 cup sugar 1/4 cup water 1/4 cup mint leaves, plus mint sprigs for garnish 4 cups brewed black tea, cooled (use 2 tea bags) 2 cups grapefruit juice 4 ounces rum Instructions: Combine the sugar, water and mint leaves in a small saucepan. Heat on the stove top over low heat until the sugar has dissolved and the mint has infused the syrup, about 10 minutes. Strain and cool. In a large pitcher add the tea, grapefruit juice and mint syrup. Serve chilled over ice and garnish each glass with a sprig of mint. Add the rum to the pitcher, if desired.

4th of July

Spicy Spinach Stew 1 tablespoon canola oil 1 medium onion, chopped Salt and freshly ground black pepper 1 teaspoon paprika 1/2 teaspoon red pepper flakes 2 teaspoons minced garlic 1 (15-ounce) can diced tomatoes 3 (15-ounce) cans white beans, drained and rinsed 1 (10-ounce) box frozen chopped spinach, thawed Instructions: Heat the canola oil in a large saute pan over medium heat. Add the onion and saute until slightly tender about 3 minutes. Season with salt and pepper, to taste. Add the paprika, red pepper flakes and garlic. Saute for 1 minute, then stir in the tomatoes, white beans and spinach. (Reserve 1 1/2 cups of beans and 1/4 cup spinach for Round 2 Spanish Dip recipe.) Cook stirring every couple of minutes, until heated through, about 6 minutes. Transfer to a serving bowl and serve warm or at room temperature.

Thanksgiving

Butterfly Cake 1 16-oz. box pound cake mix 2 cups white frosting 4 pieces STARBURST® Brand FUN SIZE® Fruit Chews 13/4 cups M&M'S® Brand Milk Chocolate Candies (May substitute with 1 3/4 cups M&M'S® Brand Dark Chocolate Candies) 1 9-inch round cake pan Instructions: 1. Make the cake batter according to the directions on the package. Bake in a greased 9-inch cake pan. Once baked, remove from pan and cool. 2. Cut the cake in half. Arrange the cake on a serving platter, turning the halves so that the rounded sides touch. To shape the wings, cut out a 1-inch triangle from each straight side, 2-inches from the bottom. 3. Completely frost the cake with the icing. Design a mosaic pattern with M&M'S® Brand Milk Chocolate Candies for Easter, and then press them into the top of the cake. 4. To make the butterfly's antennae, unwrap and soften the STARBURST® Brand FUN SIZE® Fruit Chews for Easter in the microwave for approximately 5 seconds. Then roll the candy into thin ropes and place them at the top of the butterfly.

Easter

Toasted Baguette 1 baguette 1/4 cup olive oil Kosher salt Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper. Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.

Thanksgiving

Grilled Risotto Primavera 6 stalks asparagus, trimmed 1/4 cup olive oil, divided Salt and freshly ground pepper 6 to 7 cups simmering vegetable stock 1 onion, finely chopped 2 shallot, finely chopped 1 cup dry white wine 2 cups arborio rice 1 cup fresh corn kernels 1/2 cup fresh peas 8 basil leaves, chiffonade Freshly grated Parmesan cheese Instructions: Brush asparagus with 2 tablespoons of the oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, until just cooked through. Cut on the bias into 1/2-inch pieces. Set aside. Use side burner or preheat grill. (Have stock simmering on grill or burner) Heat the oil in a medium saucepan, add the onions and shallots and cook until soft. Add the rice and stir to coat with the oil. Add the wine and completely reduce. Begin adding the stock 1 cup at a time, stir until absorbed. Repeat with the remaining stock and continue cooking until al dente. Fold in the asparagus, corn and peas and season with salt and pepper. Remove from heat and fold in the basil. Serve with Parmesan cheese on the side.

Easter

Chicken Pot Pie 1 gallon chicken stock 1 1/4 cups carrots, chopped 3/4 cup celery, chopped 3/4 cup onion, chopped 1/4 teaspoon crushed red pepper 1/4 teaspoon ground black pepper 1/4 teaspoon sage 2 3/4 cups potatoes, skinned and diced 1 whole roasted chicken 5 ounces cornstarch 1 cup ice water 8 ounces lard 1 teaspoon salt 2 1/2 cups all-purpose flour 3 tablespoons ice water Instructions: For the filling: In a large stockpot, combine, chicken stock with carrots, celery, onions, crushed red pepper, black pepper and sage. Bring to boil over medium-high heat, then boil until vegetables are tender. In a separate pot, parboil potatoes 5 minutes. Meanwhile, debone chicken. (You want thick chunks of light and dark meat.) Add meat to the stockpot. Bring mixture to a rolling boil and add potatoes. Combine cornstarch with the ice water, then add the cornstarch slurry to the filling to thicken, simmering until you reach desired thickness. For the crust: Preheat the oven to 400 degrees F. Combine lard and salt in a bowl. Add flour and mix. Stir in the ice water. Once mixture is thick and doughlike, roll into a ball. Using rolling pin, roll dough flat, about 1/2-inch thick. Cut into six 8-inch circles. Place rounds on a baking sheet, then bake 10 minutes. Ladle out servings of pot pie and top each with a crust round.

Thanksgiving

Bang! Gumbo 1/3 pound butter 1 1/2 cups all-purpose flour 4 chicken breasts 5 tablespoons olive oil 4 tablespoons minced fresh garlic 3 tablespoons your favorite spice mix 2 stalks celery, finely diced 1 yellow onion, finely diced 1 red pepper, finely diced 14 cups chicken stock 1 1/2 pounds andouille sausage, diced 2 cups fresh or frozen sliced okra 1 cup sliced green onions 1/4 cup Worcestershire sauce 3 tablespoons hot sauce, such as Frank's Louisiana Hot Sauce 3 tablespoons salt 3 tablespoons spice mix 2 tablespoons tomato paste 1 tablespoon ground black pepper 3 bay leaves 8 ounces peeled and deveined shrimp White rice, for serving Instructions: First, get the roux started, it will take about 20 minutes to cook. Melt the butter in a heavy skillet over medium-low heat. Add the flour and stir often, cooking until the roux becomes a dark chocolate color. Preheat a grill or grill pan to medium-high heat. Meanwhile, toss the chicken breasts in 2 tablespoons olive oil, 2 tablespoons minced garlic and 1 tablespoons spice mix. Grill the chicken until cooked through, taking care not to overcook and dry out the meat. Cool, dice and set aside. In a large stockpot, saute the celery, onions, red pepper and the remaining 2 tablespoons garlic in the remaining 3 tablespoons olive oil until translucent, about 5 minutes. Add the chicken stock, sausage, okra, green onions, Worcestershire sauce, hot sauce, salt, spice mix, tomato paste, black pepper and bay leaves and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Add the roux and simmer 5 more minutes, stirring gently. Taste for seasonings and adjust. Add the shrimp just before serving, heating just until the shrimp are cooked through. Serve over white rice.

Thanksgiving

Classic Jelly Doughnuts 3/4 cup whole milk 1 1/4-ounce packet active dry yeast 1/2 cup plus 3 tablespoons sugar 31/2 cups all-purpose flour, plus more for dusting 1 teaspoon kosher salt 3 large eggs, at room temperature 1 teaspoon pure vanilla extract 4 tablespoons unsalted butter, cut into 4 pieces, at room temperature Cooking spray Vegetable oil, for frying 1 3/4 cups jelly or jam Instructions: Microwave the milk in a small bowl until 105 degrees F to 110 degrees F. Stir in the yeast and 3 tablespoons sugar; let stand until foamy, 3 to 5 minutes. Whisk the flour and salt in the bowl of a stand mixer fitted with the dough hook. Add the yeast mixture, eggs and vanilla to the flour. Mix on medium speed until the dough comes together, 1 to 2 minutes. Mix in the butter 1 piece at a time. Continue mixing, scraping the bowl occasionally with a rubber spatula, until the dough is smooth and elastic, about 6 minutes (it will be a little sticky). Lightly coat a large bowl with cooking spray. Scrape the dough into the bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Line 2 baking sheets with parchment paper; dust with flour. Turn out the dough onto a well-floured surface and gently pat until 1/2 inch thick. Using a 3-inch round cutter, cut out 12 to 14 rounds as close together as possible. Place the rounds 1 1/2 inches apart on the prepared pans. Lightly coat the tops of the rounds with cooking spray. Cover with plastic wrap and let rise until puffy, 30 to 45 minutes. Heat 2 inches of vegetable oil in a heavy pot until a deep-fry thermometer registers 350 degrees F. Cut the parchment paper around each dough round so they can be picked up separately. Working in batches of 3 or 4, use the parchment to carefully slide the dough rounds into the hot oil. Fry the doughnuts, flipping occasionally, until golden brown, 2 1/2 minutes. Using a slotted spoon, transfer the doughnuts to a paper towel?lined baking sheet to drain. Return the oil temperature to 350 degrees F between batches. Put the remaining 1/2 cup sugar in a medium bowl. While the doughnuts are still warm, toss them in the sugar to coat, then transfer to a rack to cool completely. Using a chopstick or skewer, poke a hole in the side of each doughnut, wiggling the stick around to form a pocket. Fill a pastry bag fitted with a small round tip with the jelly and squeeze about 2 tablespoons into each doughnut. Blueberry-Lemon Poppy Seed Skip the sugar coating in Step 5. Fill the doughnuts with blueberry jam. Top with lemon glaze (whisk 1 cup confectioners? sugar with the zest of 1 lemon, 2 tablespoons lemon juice and a pinch of salt). Sprinkle with poppy seeds. Apple-Cinnamon In Step 5, coat the doughnuts with cinnamon sugar (whisk 3/4 cup sugar with 1 tablespoon ground cinnamon). Fill the doughnuts with apple butter. Learn how to make a Hanukkah favorite: jelly doughnuts! Lemon-Raspberry In Step 5, coat the doughnuts with raspberry sugar (pulse 1/2 cup freeze-dried raspberries in a food processor or spice grinder until powdery; mix with 1/3 cup sugar). Fill the doughnuts with lemon cream (whisk 1/2 cup heavy cream to stiff peaks, then fold in 1 cup lemon curd). Strawberry-Chocolate Skip the sugar coating in Step 5. Fill the doughnuts with strawberry jam. Top with chocolate glaze (melt 6 ounces chopped semisweet chocolate with 1/3 cup heavy cream and a pinch of salt in the microwave, then stir until smooth).

Easter

Cardamom-Coffee Custard 2 cups whole, 2 percent fat, or 1 percent fat milk 1/2 vanilla bean, split lengthwise 2 tablespoons dark-roast coffee beans, crushed with a heavy skillet 4 green cardamom pods, crushed 6 egg yolks 2/3 cups sugar 1 pinch salt 1/4 cup cornstarch 1 tablespoon unsalted butter 4 whole coffee beans, for garnish Instructions: In a nonreactive saucepan, bring the milk, vanilla bean, crushed coffee beans and cardamom to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks, sugar and salt until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then very gradually pour in the hot milk mixture, mixing it in as you go. Strain the mixture through a fine sieve back into the saucepan, to smooth it and to remove the spices. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Cook just until no starchy taste or feeling remains. Remove from the heat and stir in the butter until melted. Pour into 4 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled, placing a whole coffee bean in the center of each serving.

Holi

Grilled Pickles with Dill Mustard Dipping Sauce 1 quart half-sour pickles 3 tablespoons olive oil 1/4 cup sour cream 1/3 cup mayonnaise 1 tablespoon finely minced fresh dill 1/2 teaspoon mustard powder 1 clove garlic, finely minced Instructions: Prepare a grill for medium-high heat. For the pickles: Slice the pickles in half lengthwise and pat until completely dry. Toss the pickles with the olive oil, place on the grill and cook until they are marked, about 4 minutes per side. For the dipping sauce: Stir together the sour cream, mayonnaise, dill, mustard powder and garlic in a small bowl. Let the pickles cool to room temperature before serving with the dipping sauce.

4th of July

Grill Works Sandwich 1 tablespoon vegetable oil 1/4 cup roughly chopped red bell pepper 1/2 portobello mushroom cap, sliced 1/4 medium red onion, sliced 1 cloves garlic, chopped Kosher salt and freshly ground black pepper 3 thin slices Black Forest ham 1 slice each, provolone, Swiss, and Jack 2 slices 7-grain bread Instructions: Serving suggestion: A bowl of tomato soup Preheat an electric sandwich grill or press. Heat the oil in a medium skillet over high heat. Add the bell pepper, mushroom, onion, and garlic and season with salt and pepper. Cook the vegetables, stirring occasionally, until lightly browned and soft, about 6 minutes. Transfer the mixture to a bowl. Add the ham to the skillet and cook, turning once, until lightly browned, about 1 minute. Layer the vegetable mixture, ham, and cheese between the two slices of bread. Put the sandwich in the grill and grill until hot and crispy, about 4 minutes. (Alternately, grill on a cast iron grill pan, weighed-down with a foil-wrapped brick or other heavy item.) Cut the sandwich in 1/2 and serve immediately.

4th of July

Pumpkin Pie Thumbprint Cookies 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 3/4 teaspoon pumpkin pie spice 2 sticks (1 cup) unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg 1 tablespoon pure vanilla extract 2 tablespoons unsalted butter 3 tablespoons roughly chopped pecans 2 tablespoons light brown sugar 2 tablespoons rolled oats 1/4 teaspoon pumpkin pie spice 1/2 cup confectioners\u2019 sugar 1/4 cup pure pumpkin puree 3 ounces cream cheese 1/2 teaspoon pure vanilla extract 1/4 teaspoon fine salt Instructions: For the cookies: Whisk the flour, baking powder, salt and 1/2 teaspoon of the pumpkin pie spice in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Add the vanilla. Reduce the mixer speed to low and beat in the flour mixture until the dough comes together. Mix the remaining 1/4 teaspoon pumpkin pie spice and 1/4 cup granulated sugar in a shallow bowl or plate. Roll the dough into 1 1/2-inch balls (each ball should be a heaping tablespoon; you should have about 18 balls), then roll in the spiced sugar mixture. Divide the dough balls between 2 baking sheets, spacing them about 2 inches apart. Use the handle of a wooden spoon to indent the centers of each dough ball, pinching together any large cracks that form (a few small cracks are fine). Refrigerate until firm, 20 to 30 minutes. Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Bake until the cookies just begin to warm through, about 6 minutes. Remove the baking sheets from the oven and use the handle of a wooden spoon to indent the centers just a little more. Return them to the oven, rotating the baking sheets from top to bottom and front to back, and bake until the cookies are set and slightly browned on the bottom, an additional 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes. For the pecan crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the pecans, brown sugar, oats and pumpkin pie spice. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. For the pumpkin pie filling: Whisk the confectioners\u2019 sugar, pumpkin puree, cream cheese, vanilla extract and fine salt in a small bowl until smooth. Assemble the cookies: Once the cookies are cool, spoon 1 to 2 teaspoons of filling into the center of each cookie and smooth the top if needed. Sprinkle the crumble on top of the filling. Store in an airtight container for up to 3 days.

Thanksgiving

Mediterranean Mussels With Wine 8 slices (1/2 inch thick) crusty Italian bread 2 Tbsp. olive oil, divided 1/4 tsp. crushed red pepper flakes (optional) 1 large onion, chopped 1 large clove garlic, finely chopped 1/2 cup dry white wine OR chicken broth 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce 2 bags (2 lbs. ea.) mussels, well scrubbed* 2 Tbsp. finely chopped fresh parsley Instructions: Brush both sides of bread slices with 1 tablespoon olive oil. Heat deep 12-inch skillet over medium-high heat and cook bread, turning once, 3 minutes or until golden brown. Remove bread and set aside. Heat remaining 1 tablespoon olive oil with red pepper flakes in same saucepan over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in Sauce and bring just to a boil. Reduce heat to medium-low and stir in mussels. Simmer covered 10 minutes or until mussels open. (Discard any unopened shells). Evenly arrange garlic toasts in serving bowls, then top with mussel mixture and sprinkle with parsley. *SUBSTITUTION: Use 1-lb. peeled and deveined shrimp instead of mussels and cook 3 minutes or until shrimp turn pink.

New Year's Eve

Tomato and Herb Crusted Fillet of Sole 2 pounds plum ripe tomatoes 2 tablespoons chopped garlic Extra-virgin olive oil Salt and pepper 4 (8-ounce) sole fillets 1/4 cup chopped parsley leaves, plus extra for garnish 1/2 cup toasted bread crumbs 1 lemon, juiced 3 ounces butter Instructions: Preheat oven to 360 degrees F. To prepare plum tomatoes, core and score tomato and place in boiling water. Cook tomatoes for approximate 1 minute. Peel skin off and remove seeds. Dice meat into small pieces. In a saute pan, cook garlic in olive oil until golden brown. Then add tomatoes and cook 30 seconds more. Add salt and pepper, to taste. To assemble, place filet of sole on a sizzler plate and sprinkle with parsley, salt and pepper. Place tomato mixture and toasted bread crumbs on top of fish. Bake for 10 minutes. Remove from oven and prepare the sauce mixing together the juice from the fish, lemon juice, butter, parsley, salt and pepper.

Easter

Fried Feta Greek Salad Pitas 1/2 cup pitted kalamata olives, sliced 4 Persian cucumbers, sliced into coins 1 small red bell pepper, julienned 1 small red onion, julienned 2 tablespoons lemon juice (from 1/2 lemon) plus lemon wedges, for serving 1 tablespoon olive oil, plus more for frying Kosher salt and freshly ground black pepper 1/2 cup (68 grams) all-purpose flour 1 large egg, beaten 1 cup (130 grams) panko breadcrumbs One 8-ounce block feta cheese, cut into thirds, then each third cut crosswise into 6 equal pieces (18 pieces) Fluffy pita, store-bought or homemade, recipe follows, for serving Store-bought hummus, for serving Arugula, for serving Greek yogurt, for serving Torn fresh mint leaves, for serving Hot sauce, for serving, if desired 1 1/2 cups (360 grams) warm water 4 1/2 teaspoons granulated sugar 2 1/4 teaspoons instant yeast 3 tablespoons (45 grams) olive oil 1 1/2 teaspoons kosher salt 3 3/4 cups (450 grams) bread flour, plus more for dusting Neutral oil or cooking spray, for the bowl Instructions: Combine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta. For the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess. Heat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it\u2019s ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried. To serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired. In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size. Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes. Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment. With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.

Easter

Faces in the Dark 6 Kellogg's® Eggo® Minis Homestyle waffles 2 slices kiwifruit, peeled 1 red raspberry 4 thin slivers red apple 2 slices large red grape 8 almond slivers 1 strawberry 2 slices fresh fig 2 blueberries 1 seedless green grape 4 thin slivers mango Instructions: 1. Prepare Kellogg's® Eggo® Minis Homestyle waffles according to package directions. 2. Arrange waffles in groups of two on serving platter. On one set of waffles arrange kiwi fruit slices, red raspberry and apple slivers to create face. On another set of waffles arrange red grape slices, almond slivers and strawberry pieces to create face. Arrange fig slices, blueberries, green grape and mango slivers on third set of waffles to create face. Serve immediately.

Halloween

Easy Rice Bake Casserole 2 tablespoons butter, plus more for dish 1 small onion, minced Pinch cayenne pepper 1 package frozen spinach, thawed, drained and chopped 1 cup milk 2 eggs 2 cups shredded sharp Cheddar, plus extra for top 4 cups cooked rice 1 teaspoon freshly chopped parsley leaves 1 teaspoon freshly chopped thyme leaves 1 teaspoon chopped basil leaves Salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Butter a large casserole dish. In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside. In a large bowl, whisk together milk and eggs. Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper. Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

Thanksgiving

Grilled Tuna Nicoise 3/4 cup extra virgin olive oil 1/4 cup rice wine vinegar 2 tablespoons shallots, minced 2 tablespoons basil, minced 1 tablespoon honey Salt and fresh cracked black peppercorns 6 fingerling potatoes, halved lengthwise and blanched 1 pound pencil thin asparagus, ends trimmed 1 teaspoon oil Salt and pepper 4 (8-ounce) sushi grade big eye tuna from Barnagate Light, 1-inch thick 1 head radicchio, leaves separated and washed 1 head red leaf lettuce, leaves separated and washed 1 pound baby green beans, stem ends trimmed, blanched 12 baby red pear tomatoes 12 baby yellow pear tomatoes 24 nicoise olives 4 hard boiled eggs, peeled and halved 1 bunch parsley, stemmed and washed Instructions: Vinaigrette: Place all ingredients in a small bowl and whisk together. Season with salt and pepper to taste. Salad: Toss the potatoes and asparagus in oil to thoroughly coat and season with salt and pepper. Place the potatoes, and asparagus on grill over medium heat. Cook the potatoes for 15 minutes, turning them 3 times as they cook. Cook the asparagus for 3 minutes. Remove from the heat and set aside. Place the tuna in a shallow dish and add 1/4 cup vinaigrette. Turn to coat evenly and then place on grill over medium heat. Cook for 2 minutes on each side. Remove from heat and cut the tuna across grain in 1/2-inch slices. Arrange radicchio and lettuce around a platter, building it up slightly in the center. Place eggs, beans, asparagus, and potatoes around the platter. Fan tuna slices across top of lettuce. Add tomatoes and olives. Garnish with eggs and parsley. Drizzle vinaigrette over the salad.

4th of July

The New Avocado Toast 2 slices white bread, torn into small pieces 2 cloves garlic, peeled and smashed 4 tablespoons olive oil Kosher salt 2 ripe avocados, pitted, peeled and halved lengthwise 3 tablespoons fresh lemon juice 4 large eggs 2 radishes, thinly sliced 1 scallion, thinly sliced Hot sauce and lemon wedges, for serving Instructions: Process the bread in a food processor until you have very fine crumbs (you should have about 1 1/2 cups). Heat the garlic and 3 tablespoons of the oil in a large nonstick skillet over medium high until very fragrant and brown, 3 to 4 minutes. Discard the garlic. Add the breadcrumbs and cook, tossing frequently, until golden brown and crispy, 5 to 7 minutes. Transfer to paper-towel lined plate and season with salt. Wipe the skillet clean with a paper towel, add the remaining 1 tablespoon oil and heat on high. Fry the eggs on high until the outer edges are browned and lacy but the yolks are still slightly uncooked, 1 to 2 minutes. Remove from the heat and let sit in the skillet until the yolks are set, 1 to 2 minutes. Liberally brush all sides of the cut avocado halves with lemon juice and generously season with salt. Working with 1 half at a time, dredge the avocados in the breadcrumbs, turning to coat and patting the crumbs lightly into the flesh and the pit cavity. Reserve the remaining breadcrumbs. To serve, place 1 avocado half cut-side up on a small plate. Sprinkle with a few more breadcrumbs and top with a fried egg, some scallions, radishes and a drizzle of hot sauce.

Thanksgiving

Lamb with Rosemary and Port 1 tablespoon olive oil 2 teaspoons Worcestershire sauce (recommended: Lea and Perrins) 2 boneless center cut lamb leg steaks 1 tablespoon butter 1 sprig rosemary 1 fat clove garlic 1/4 cup ruby port Instructions: Mix together the oil and Worcestershire sauce in a bowl, then smear this over the steaks, either with a pastry brush or by dipping the steaks directly into the bowl. Heat a heavy-based frying pan over medium-high heat and cook the steaks for about 3 minutes per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person, and less time for their cooking. Wrap the steaks in aluminum foil to rest on a warm plate or in a warm place, while you make the sauce. With the pan still on the heat, but turned down low, add the butter and let it melt, then finely chop the needles from the rosemary sprig and add them to the pan. Peel and crush or mince the garlic clove and add it to the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Arrange the steaks on serving plates and drizzle them with the sauce.

Easter