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Beer Batter Frito Misto 2 cups all purpose flour, plus more for dusting Kosher salt and freshly ground black pepper 12 ounces beer, pilsner or ale 1 egg yolk Vegetable oil, for frying Sage or basil leaves 1/2 pound medium shrimp, shelled, deveined and butterflied 1/2 pound calamari, cut into rings 1/2 pound fresh white anchovies or sardines, cleaned and filleted Lemon wedges, for garnish Instructions: Put flour into a bowl and season with salt and pepper. Stir in the beer, 1/2 half at a time, whisking to work out any lumps. Add the egg yolk and mix well to combine. The batter should be the consistency of heavy cream. In a wok or deep fat fryer, heat a couple of inches of oil to 375 degrees F. Rinse and dry all ingredients to be fried. Fry the ingredients in the order listed. Coat ingredients with flour, shaking off the excess. Dip in batter and immediately place into hot oil. Do not overcrowd pan. Cook until golden: the herbs will cook quickly, the seafood will take a bit longer. Skim any loose pieces of batter from the oil. Drain on paper towels. Place on a large platter, season with salt and pepper, and squeeze over some lemon wedges. Serve immediately.

New Year's Eve

Gorgonzola Burgers 3 pounds ground chuck 1 (2-ounce) bottle Cajun hot sauce, or to taste 2 cups hickory wood chips, soaked for 30 minutes 4 muffaletta buns, or other very large rolls, spilt 1 pound maple bacon, cooked until crisp Gorgonzola Cheese Sauce, recipe follows Barbeque Sauce, recipe follows 2 tablespoon all-purpose flour 2 tablespoons butter 1 cup heavy cream 1/2 cup chicken stock 1/4 cup white wine 1 cup crumbled Gorgonzola 1 cup apple cider vinegar 1 cup ketchup 2 tablespoons light brown sugar 1 tablespoon hot sauce 1 tablespoon yellow mustard 1 tablespoon molasses 1 teaspoon salt 1 teaspoon crushed red pepper flakes Instructions: Mix ground chuck and Cajun hot sauce together in a large bowl. Form mixture into 4 burgers of equal size. Cover and refrigerate for 1 hour. Preheat charcoal grill to medium-high heat. When coals are white hot, scatter soaked chips over. When chips have ashed over, grill burgers, turning once, to desired doneness. Meanwhile, toast muffaletta buns on grill. Place finished burgers on buns, top with maple bacon and Gorgonzola Cheese Sauce. Spear burgers with skewers or long toothpicks and quarter each. Serve Barbecue Sauce on the side. In small saucepan over medium-low heat, melt butter. Whisk in flour to make a roux. Cook until flour loses its raw smell, about 2 minutes. Whisk in cream, stock and wine. Simmer over low heat until smooth and thickened, about 5 minutes. Whisk in cheese, bring just to a simmer, then serve immediately. Combine all ingredients in a medium sauce pan, whisking until combined. Bring to a simmer and cook over low heat until slightly thickened, about 5 to 10 minutes.

Thanksgiving

Mango Flavored Syrup for Soft Drinks 8 ounces mango, peeled, pitted and chopped into large dice (can use frozen mango, thawed) 3/4 cup sugar 1/2 teaspoon vanilla extract Pinch salt 2 tablespoons orange juice Club soda or seltzer Instructions: In a food processor or blender, combine chopped mango, sugar, vanilla extract and pinch salt. Puree fruit mixture and add 2 tablespoons orange juice to loosen. Strain into small pitcher and bowl. Refrigerate until needed. Mix mango syrup with club soda or seltzer to desired strength for flavored soft drink.

4th of July

Beef Fajitas 1/4 cup fresh lime juice 1/4 cup tequila 4 cloves garlic, peeled and smashed 2 tablespoons roughly chopped cilantro leaves 2 tablespoons vegetable oil 2 teaspoons Worcestershire sauce 1 teaspoon dried crushed Mexican oregano 1 teaspoon red pepper flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 2 pounds flank steak, fat trimmed 2 teaspoons salt 1 teaspoon ground black pepper 6 large flour tortillas 1 red bell pepper, stemmed, seeded, and thinly sliced 1 green bell pepper, stemmed, seeded, and thinly sliced 1 yellow bell pepper, stemmed, seeded, and thinly sliced 1 large white onion, thinly sliced 1 tablespoon minced garlic Lime wedges, accompaniment Cold Mexican beer, or tequila shots Instructions: In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally. Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Preheat the grill to high, and preheat the oven to 325 degrees F. Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil. Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing. Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat. Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.

Mexican Independence Day

Roasted Cod with Cashew Coconut Lime Topping 3/4 cup roasted salted cashews, finely chopped 3/4 cup unsweetened flaked coconut 2 teaspoons olive oil 1/2 teaspoon curry powder 1/4 teaspoon kosher salt 2 teaspoons finely grated lime zest 3 tablespoons chopped fresh cilantro Olive oil, for the pan 2 pounds skinless cod fillet, cut into 4 evenly-sized pieces Kosher salt and freshly ground black pepper 1 teaspoon ground coriander 1/2 teaspoon curry powder Lime wedges, for serving Instructions: For the topping: Preheat the oven to 350 degrees F and line a baking pan with parchment paper. Toss the cashews and coconut with the oil, curry powder and salt in the baking pan. Bake, stirring once or twice, until the coconut is golden brown, about 5 minutes (be careful, it can burn quickly towards the end). Stir in the lime zest and cool completely. Transfer to a bowl and stir in the cilantro. For the fish: Increase the oven temperature to 425 degrees F and line a baking pan with parchment paper. Drizzle the parchment with olive oil and place the fish on top. Sprinkle all over with salt and pepper, turning the fillets to coat them with the oil. Sprinkle the top of the fish with the coriander and curry powder, then roast until the cod is just cooked through and flakes apart easily, 12 to 15 minutes. Serve the fish with the cashew coconut topping and lime wedges on the side.

Easter

Shrimp in Mayonnaise 1 egg yolk, at room temperature Pinch salt 2 teaspoons grainy Dijon mustard About 1 cup/250 ml grapeseed, vegetable, canola, or peanut oil Lemon juice, to taste Pinch white pepper 1 tablespoon olive oil, for frying 24 shrimp, peeled, but with tail intact Instructions: Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking. Heat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.

Easter

Fresh Vanilla Bean Whipped Cream 1 cup heavy cream 1/2 vanilla bean, split and seeds scraped 1 1/2 teaspoons confectioners' sugar Instructions: Place a large mixing bowl over another large mixing bowl filled with ice. Add the heavy cream and vanilla bean seeds to the bowl on top. Sift the sugar over the mixture. With a balloon whisk, beat the mixture vigorously until the cream reaches soft peaks. Stop immediately. Refrigerate until ready to use.

Easter

Parmesan Kale Chips 2 bunches kale, washed and dried well (preferably using a salad spinner) 3 tablespoons grapeseed oil 1 teaspoons kosher salt 1/4 cup finely-grated Parmesan cheese Instructions: Preheat the oven to 325 degrees F. Adjust one oven rack to the upper-middle position and the other oven rack to the lower-middle position. Remove and discard the ribs from the kale, then slice each leaf in half. In a large bowl, toss the kale with the oil and salt until evenly coated. Divide the kale among 2 baking sheets, making sure they are in a single layer and not overlapping. Sprinkle the Parmesan cheese over the kale. Set the baking sheets on the oven racks and bake, switching the baking sheets from bottom to top and top to bottom midway through baking, until the kale shrinks in size, about 20 minutes (it may not be completely crispy at this point, but as it cools it will crisp up). Allow the kale chips to cool completely and crisp up before serving.

New Year's Eve

Chocolate-Hazelnut Tart 1/2 cup blanched hazelnuts 1 cup all-purpose flour, plus more for dusting 2 tablespoons sugar 1/ 4 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 1 large egg, beaten 1/2 teaspoon vanilla extract 2 tablespoons cornstarch 2 cups heavy cream 3/4 cup chocolate-hazelnut spread 1/2 teaspoon vanilla extract 1/8 teaspoon salt Instructions: Make the crust: Toast the hazelnuts in a skillet over medium heat until golden, about 8 minutes. Let cool. Transfer 1/3 cup nuts to a food processor. Add the flour, sugar and salt; pulse until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in the egg and vanilla; pulse until the dough starts to come together. Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour. Coarsely chop the remaining hazelnuts and reserve. Roll out the dough on a lightly floured surface into a 12-inch round. Press into the bottom and sides of a 9-inch tart pan with a removable bottom, then trim the excess dough. Prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until golden brown all over, 15 to 20 minutes. Cool completely on a rack. Meanwhile, make the filling: Whisk the cornstarch into 1/4 cup cream in a bowl. Combine the remaining 1 3/4 cups cream, the chocolate-hazelnut spread, vanilla and salt in a small saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat, stirring and scraping the sides of the pan with a rubber spatula. Once the mixture starts to boil, stir constantly until thickened, about 2 minutes. Pour into the crust and swirl the top. Refrigerate until set, about 1 hour. Top with the reserved hazelnuts.

Easter

Grilled Hanger Steak with Smoked Veggies, Barbecue Sauce and Southwest Chimichurri 3 cups red wine 1/4 cup liquid smoke, plus more for brushing 1/4 cup fig balsamic vinegar 1 hanger or flank steak (about 2 pounds) Salt and freshly ground black pepper 1/2 cup ketchup 3 tablespoons Worcestershire sauce 2 tablespoons agave syrup 1 teaspoon adobo sauce 1 chipotle chile in adobo, minced 1/4 cup equal parts chopped capers and cornichons 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh parsley 1 jalapeno, diced Extra-virgin olive oil Salt and freshly ground black pepper Salt and freshly ground black pepper 1 green bell pepper, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1/4 cup liquid smoke Instructions: For the steak marinade: In a baking dish, whisk together the wine, liquid smoke and vinegar. Sprinkle the steak with salt and pepper and place in the marinade. Marinate for 15 minutes. For the barbecue sauce: Combine the ketchup, Worcestershire sauce, agave, adobo sauce and chipotle chile in a saucepan and reduce until thick and spreadable. For the Southwest chimichurri: Combine the capers, cornichons, cilantro, parsley and jalapeno in a food processor and pulse until the sauce is chunky. With the motor running, slowly pour in oil until the sauce is well combined and a little bit smooth; it should not be a pureed paste. Taste and season with salt and pepper. For the smoked veggies and steak: Preheat a grill pan over medium-high heat. Remove the steak from the marinade and grill to desired temperature. Brush with a little liquid smoke for a grilled flavor and brush with the barbecue sauce. Reserve. Grill the bell peppers on a grill pan. Wrap the wood chips in a foil pouch. Place the bell peppers and wood chips in a stockpot with the liquid smoke and 1 tablespoon water and steam for a few minutes to infuse flavor. Serve the steak topped with the Southwest chimichurri and with the grilled peppers and remaining barbecue sauce on the side.

Fourth of July

Stuffed Pork Chops 1/2 cup kosher salt 3 tablespoons sugar 1 tablespoons light brown sugar 2 quarts water 4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone 2 slices bacon, chopped 2 stalks celery, minced 1 small onion, minced 2 cloves garlic, minced 1 tablespoon freshly chopped rosemary leaves 1 tablespoon freshly chopped sage leaves 2 tablespoons freshly chopped parsley leaves 2 1/2 cups crumbled cornbread 1/4 cup dried cranberries 1/2 cup chicken broth Salt and freshly ground black pepper Instructions: Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well. In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper. In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well. Preheat grill to medium-high heat. Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.

Thanksgiving

Teriyaki Kabobs Porterhouse steak, cut into cubes 1 cup soy sauce 2 teaspoons grated fresh ginger root 1/2 cup sugar 1/4 cup sherry wine 1 tablespoon sesame oil Fresh island peppers Sweet Maui onions Vine ripened island cherry tomatoes Fresh mushrooms Skewers, if wooden, soaked in water for 20 to 30 minutes Instructions: Mix all ingredients together and marinate the kabobs before grilling.

Summer BBQ

Ropa Vieja Roulade 3 poblano peppers 2 red bell peppers 1 large white onion, sliced into 1-inch-thick rounds One 2-pound flank steak 1/2 cup cilantro leaves, finely chopped 1/3 cup tomato paste (3 ounces) 1 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon dried oregano, preferably Mexican 6 scallions, white and light green parts only, finely chopped Kosher salt 1/2 cup pimento-stuffed Spanish olives Instructions: Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.) Cook the poblano and bell peppers on the grill, turning occasionally, until completely charred on the outside, about 15 minutes. Transfer to a bowl and cover with a plate to steam for about 10 minutes. Meanwhile, grill the onions until golden and soft, about 10 minutes. Transfer to a plate. Peel the poblano and bell peppers and remove and discard the stems and skins. Cut the flesh into 1/2-inch strips and set aside. (Keep the poblano strips separate from bell pepper strips.) Set the steak on a cutting board. Using a long thin knife and starting at the thin, narrow end of the steak, slice it in half horizontally leaving 2 inches of the meat uncut at the wide end of the steak so the pieces stay attached. Open it up like a book so you have one long piece. Pound the steak with a meat mallet to an even thickness of about 1/4 inch. Arrange the steak flat on a work surface with a long side facing you. Combine the cilantro, tomato paste, oil, cumin, oregano, scallions and 2 teaspoons salt in a bowl. Spread the paste all over the top of the steak. Working in three batches, arrange vertical stripes of the poblanos, bell peppers, onions, and olives on the steak until the steak is covered, leaving 2 inches empty at each end. Roll up the steak like a jelly roll, starting at one of the short ends. Tie the steak closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the steak. Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the center of the steak registers 115 degrees F on an instant-read thermometer, 25 to 30 minutes for a steak that is well-done on the outside and medium-rare in the center. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest about 10 minutes. Untie the steak and cut it into 6 thick slices.

Mexican Independence Day

New England Lobster Roll 1 live lobster or one pound cooked lobster meat, 2 cups 1/4 cup celery 1/4 cup mayonnaise Salt and freshly ground black pepper Hot dog buns Butter Paprika Instructions: Put lobster in boiling water and cover. Turn down heat and simmer for 8 to 10 minutes. Drain the lobster and remove meat from shell. Cut lobster and celery and combine them in a bowl with mayonnaise, salt and pepper. Smear outside of hot dog buns with butter. Put on griddle and cook 1 minute. Fill buns with lobster mixture. Sprinkle with paprika.;

4th of July

Pan Seared Scallops with Crab Salad and Carrot Puree 8 ounces carrots, peeled and chopped 1 teaspoon honey Salt and freshly ground black pepper 5 strips bacon 1 1/2 cups maple syrup 1 tablespoon cornstarch, optional 1 pound crab claw meat 1/4 cup julienned apple 1/4 cup julienned carrot 1/4 cup mayonnaise 2 tablespoons lemon juice 2 tablespoons diced red onion Salt and freshly ground black pepper 6 scallops (size U8), dry pack Salt and freshly ground black pepper 2 tablespoons grapeseed oil 2 tablespoons butter 6 small leaves romaine heart 3 scallions, julienned Instructions: For the puree: In a small saucepot, bring 4 cups water to a boil. Add the chopped carrots, and boil until soft. Strain the carrots and reserve 1 cup of the cooking liquid. Place the carrots in a blender with the honey, and puree. Adjust the consistency with the reserved cooking liquid. Season with salt and pepper, and cool completely. For the syrup: In a saute pan, cook the bacon until crispy. Remove the bacon from the pan and drain on paper towels. Then chop the bacon and add it to a small saucepot with the maple syrup, and bring to a simmer. Reduce the syrup to a volume of 1 cup. If the syrup is very runny, thicken with a slurry of the cornstarch mixed with 2 tablespoons water. For the crab salad: In a bowl, combine crab, apples, carrots, mayonnaise, lemon juice and onion, and mix gently. Season with salt and pepper. For plating: Sprinkle the scallops with salt and pepper. Heat a saute pan over high heat until smoking. Add the oil and then place the scallops in the pan. Sear until golden brown and the scallops release from the pan, about 3 minutes. Flip and cook for another minute. Add the butter to the pan and baste the scallops with the butter for about 1 more minute. Remove the pan from the heat and allow the scallops to rest. On each serving plate, drag a spoonful of carrot puree across the plate. Place 2 ounces of crab salad at the center of each plate. Trim the romaine leaves into a diamond and place on top of the crab salad. Place the seared scallop against the lettuce leaf and drizzle 1 ounce of the bacon syrup with some bacon pieces over the scallop. Garnish with the scallions and serve.

New Year's Eve

Chilka-Style Pan-Seared Black Bass 2, 6 ounce fish filets 6 ounce shallots 1 ounce ginger, chopped 3/8 ounce cloves garlic 2 Granny Smith apples 1 Asian pear 2 leeks (white only) 4 ounce onions 2 bunches of celery 1 mango 2 ounce grape seed oil 1/2 ounce ground coriander 1 1/2 ounce turmeric 2 ounce curry powder 24 ounce sake, reduce by 1/4 48 ounce chicken stock, reduce by 1/2 6 ounce cream 13 and 1/2 ounce coconut milk 1 ounce butter 1 piece mature coconut 1/2 bunch fresh basil (purple, if you can find it) Clean California frisee Instructions: First chop all of the above to medium; sweat all ingredients with oil (to cook with no color). Simmer 20-30 minutes, then strain. Second cook the ground coriander, turmeric and curry powder for 1-2 minutes. Puree the sake and chicken stock into a hand blender then strain it. Add the cream, coconut milk and butter, then taste.

Independence Day

Perfectly Boiled Eggs Water to cover Pinch salt 1 dozen large eggs Instructions: Place the eggs in a saucepan and cover with water. Season with a pinch of salt. Place the pan over medium heat and bring to a boil. Cook for 2 minutes. Remove from heat and cover with a lid. Allow the eggs to sit for 11 minutes. Drain and cool the eggs for 2 minutes in ice water. Drain and peel the eggs.

Easter

Sisig Crunch-A-Dilla 2 cups shredded Monterey Jack cheese One 10- to 12-inch flour tortilla 1/2 pound your choice cooked and chopped meat 2 tablespoons sour cream or Mexican crema 2 tablespoons guacamole One 5-inch corn tostada 1 1/2 cups shredded iceberg lettuce 1/2 cup shredded purple cabbage 2 tablespoons pico de gallo or salsa 1/2 cup pickled jalapenos 1 cup nacho cheese sauce Instructions: Preheat a flattop, griddle or large nonstick pan over medium heat. Sprinkle a 5-inch circle of Monterey Jack cheese in the center of the flour tortilla. Add the meat. Spread Mexican crema and guacamole on the top of a corn tostada. Place the tostada on top of the meat, then add the lettuce, shredded cabbage, pico de gallo and a little more Monterey Jack cheese. To fold the crunchwrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings, until completely enclosed. Grill the crunchwrap folded-side down, on the flattop or pan. Place a grill press on top and grill each side until brown, about 3 minutes. Cut in half and serve with pickled jalapenos and nacho cheese for dipping.

New Year's Eve

S'mores Eclairs 2 tablespoons cocoa powder 1 cup all-purpose flour 1 cup water 1/4 pound unsalted butter 2 tablespoons sugar 1/4 teaspoon fine salt 4 eggs 36 large marshmallows Chocolate Sauce, recipe follows 10 ounces semisweet chocolate, finely chopped 1 cup heavy cream Instructions: Preheat the oven to 425 degrees F. Sift the cocoa powder and flour together at least 3 times. Set aside. Place the water, butter, sugar, and salt in a heavy 2-quart saucepan. Bring this mixture just to a boil over high heat. Remove from heat and add the sifted cocoa and flour in all at once. Stir with a wooden spoon until the dough comes together to form a ball. Return the pan to medium-high heat and beat constantly until a film develops on the bottom of the pan, about 2 minutes. Do not let it burn. Transfer the dough to the bowl of an electric mixer with a paddle attachment. Add the eggs 1 at a time, beating well after each addition. Scrape down the side of the bowl and continue to beat the dough for 4 minutes at high speed. Transfer the dough into a piping bag fitted with a large star tip. Line a baking sheet with parchment paper and pipe 3 to 4-inch log shapes onto the paper. Bake for 10 minutes; then reduce the oven temperature to 325 degrees F. Bake for another 15 minutes. Turn the oven off. Remove the eclairs from the oven and poke a hole in each one using a skewer or piping nail. Place the eclairs back in the oven and leave the door ajar for 10 minutes, allowing the eclairs to dry. Cut the eclairs in 1/2 lengthwise with a serrated knife. Place the bottom halves of the eclairs on a sheet pan and put 3 marshmallows into each. Place under the broiler until golden, watching closely. Remove from oven. Place tops on and ladle the chocolate sauce over top. Place the chocolate in a stainless-steel bowl. Pour the heavy cream into a small saucepan over medium-high heat and heat the cream until just before the boiling point. Pour the cream over the chocolate and let sit for 1 minute. Whisk until smooth and glossy.

Halloween

Spiced Beef Hot Dish With Bacon Jalapeno Cornbread 3 strips bacon 3 pounds boneless beef chuck, 1-inch cubes Kosher salt and freshly ground black pepper Oil, if needed 2 medium carrots, chopped 1 jalapeno, minced 1 medium yellow onion, chopped 2 cloves garlic, minced 1 tablespoon baharat 1 teaspoon chili powder One 14-ounce can fire-roasted diced tomatoes One 14-ounce can beef broth Two 14-ounce cans chickpeas, drained 1/2 cup golden raisins 1 cup cornmeal 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 large egg 1 stick unsalted butter, melted and cooled 1 cup whole milk Greek yogurt, plus more for serving 1 tablespoon honey 1 jalapeno, minced Chopped fresh parsley, for garnish Instructions: For the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside. Reduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste. For the cornbread: Preheat the oven to 400 degrees F. Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon. Using a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.

Thanksgiving

Buttermilk Panna Cotta 1 (.25-ounce) envelope unflavored gelatin 1 cup half-and-half 3/4 cup sugar 2 vanilla beans, split and scraped Pinch kosher salt 2 cups buttermilk, at room temperature Instructions: Sprinkle the gelatin over 2 tablespoons of water in a small bowl and let stand for 5 minutes. Meanwhile, in a medium saucepan over medium-low heat, combine the half-and-half, sugar, vanilla pods, vanilla seeds and pinch of salt. Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk. Reduce the heat and add the gelatin and buttermilk. Strain through a fine sieve, removing the vanilla pods and any milk solids. Pour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes. Transfer to fridge and chill for 3 hours. To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates. BYOC: Top with your favorite fresh berries when in season. If you have the time, try and make a creamy caramel sauce by using sugar, water and half-and-half. Be creative and swipe the plate in a creative pattern. Let your inner artist come out.

Easter

Grapefruit Tart 1 1/2 cups graham cracker crumbs (crushed in a food processor or in a resealable plastic bag with a rolling pin) 8 tablespoons (1 stick) salted butter, melted 2 tablespoons sugar One 14-ounce can sweetened condensed milk 2 large egg yolks 1 large grapefruit, zested and juiced (1/2 cup juice) Red food coloring, for tinting, optional Whipped cream, for serving Instructions: Preheat the oven to 350 degrees F. For the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly. For the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine. Pour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.

Easter

Pear Tarte Tatin 1 stick (8 tablespoons) unsalted butter, cut into pea-size pieces 1 cup all-purpose flour, plus extra for rolling 1/4 cup sugar Pinch kosher salt Zest of 1 lemon 1 large egg yolk 2 to 3 tablespoons ice water 1 cup sugar 1/4 cup apple cider Juice of 1/2 lemon 1 vanilla bean, seeds scraped 1 stick (8 tablespoons) unsalted butter, cut into pats 6 pears, such as Bosc, halved, stemmed and seeded 1/2 cup mascarpone mixed with 2 tablespoons sugar, for garnish Instructions: For the crust: Combine the butter, flour, sugar, salt and lemon zest in a food processor and pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the ice water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry, add a little more water and pulse, pulse, pulse until the mixture comes together into a ball. Dump the whole thing out onto a lightly floured work surface. Knead the mixture only enough to make it a smooth ball, 1 or 2 times. Using a rolling pin or your fingers, roll or press the dough out into an even circle 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and enclose the dough in plastic wrap, then refrigerate for at least 1 hour, or preferably overnight. For the filling: Preheat the oven to 425 degrees F. Place the sugar, apple cider, lemon juice and vanilla bean seeds in a 10-inch nonstick ovenproof pan and stir to combine. Bring the mixture to a boil over high heat, brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. Cook, swishing the pan around gently to promote even cooking, until the mixture turns light brown, 6 to 7 minutes. Continue to cook the mixture until it becomes a much deeper amber color, another minute or so. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the pears rounded-side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top! Return the pan to the burner and cook over medium heat for 20 minutes, then remove from the heat. Retrieve the chilled pastry and place it on top of the pears. Tuck the pastry in around the edges of the pan. Bake until the dough is golden brown and crispy, 20 to 25 minutes. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan. Slice tart into pieces and garnish with a dollop of sweetened mascarpone.

Thanksgiving

Buttery Bananas 4 yellow, firm bananas, peeled and chopped 6 tablespoons butter 3 tablespoons brown sugar Pinch salt Ice cream, for serving Instructions: Melt the butter in a saute pan and add the bananas, stirring to coat. Sprinkle over the brown sugar and a pinch of salt. Saute until the bananas are tender and the brown sugar thinly coats everything, 2 to 4 minutes. Serve warm over cold ice cream.

Thanksgiving

Chicken with Orange-Sage Sauce with Herbed Cheese-Stuffed Bread Twists 1 (11-ounce) container refrigerated breadsticks 2 tablespoons herbed cheese, divided (recommended: Boursin) 1 egg white Salt and freshly ground black pepper 1 tablespoon olive oil 6 boneless skinless chicken breast halves (about 5 ounces each) 1 cup orange juice 2 teaspoons Dijon mustard 2 teaspoons cornstarch 1 teaspoon dried thyme 1 teaspoon dried sage Instructions: Preheat oven to 375 degrees F. Unroll breadstick dough into 12 separate breadsticks. Using a wet fingertip, make a \canal\ down the center of each breadstick. Spread cheese into canals (about 1/2 teaspoon per breadstick). Fold over breadsticks, covering filling and pinch the edges together to seal. Stretch and twist the breadsticks into 8-inch twists and place side-by-side on a baking sheet. Brush twists with egg white and sprinkle with salt and black pepper. Bake 12 minutes, until golden brown. Meanwhile, heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer. Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through. Serve 4 chicken breast halves with all of the sauce and bread twists. Reserve remaining chicken for spring rolls.

Thanksgiving

Nutty Star Sandwiches 16 slices whole grain walnut bread Cream cheese Strawberry jelly 4 strawberries, hulled and thinly sliced Instructions: Spread 8 of the bread slices with cream cheese, and the remaining 8 with jelly. Sandwich cream cheese slices with strawberry slices. Using star shaped cookie cutters, cut out shapes. Place strawberry slice on top of the sandwich, for garnish.

Thanksgiving

Maple Buttermilk Tart 1 cup all-purpose flour, plus more for dusting 2 tablespoons fine stone ground cornmeal 2 tablespoons confectioners' sugar 2 tablespoons superfine sugar Pinch fine salt 6 tablespoons cold unsalted butter, cut into 6 pieces 1 large egg yolk, lightly beaten Granulated or sanding sugar, for garnish, optional 2/3 cup maple sugar 2 tablespoons all-purpose flour Pinch fine salt 5 tablespoons butter, melted and slightly cooled 3/4 cup buttermilk 1 teaspoon vanilla extract 2 large eggs, lightly beaten Instructions: For the crust: Pour the flour, cornmeal, sugars and salt into the bowl of a food processor fitted with a metal blade and process to combine. Scatter the butter over the top and pulse with the dry mixture to coat, and then continue pulsing until cool and almost sandy, about eight 3-second pulses. Drizzle the yolk over the top, and pulse again until the ingredients are moist and barely starting to clump, about another 8 pulses. The dough should just hold together when you squeeze it in your palm. If not, add 1 teaspoon of cold water and pulse briefly. Turn the dough out onto a lightly-floured work surface. Smear out the dough across the work surface using the heel of your hand until it begins to come together. Gather the dough back together and shape it into a disc. Wrap in plastic and chill for 1 hour. Let the dough warm up slightly before rolling it out (if you roll it while it is cold, it will crack). Roll the dough on a lightly-floured work surface with a rolling pin into a 1/8 to 3/16-inch-thick circles, 10 to 11 inches in diameter. Fit the dough into an 8-inch tart pan with a removable bottom. Don't worry if it cracks a bit; you can patch it with some of the trimmings. Press the dough firmly into the bottom of the pan where it meets the sides, and then roll the rolling pin across the pan to cut off the overhang. Press the dough firmly against the sides of the pan and back up to the top using your fingers (sometimes the rolling pin pushes the dough down the sides of the pan a bit). Chill in the refrigerator for 30 minutes. Preheat the oven to 350 degrees F. Position the rack on the lowest rung of the oven and put a baking sheet on top. Line the chilled crust with a 10-inch coffee filter and weight it down with dried beans or rice. Place on the hot baking sheet and bake until the sides begin to turn golden brown, 15 to 20 minutes. Remove the shell from the oven, carefully remove the beans and filter and then return to the oven until completely golden brown and baked through, another 10 to 15 minutes. Reduce the heat to 325 degrees F. Let cool before adding the filling, about 10 minutes. For the filling: Pulse the maple sugar, flour and salt in a food processor until combined. Add the melted butter and pulse to combine, and then add the buttermilk and vanilla and pulse to combine again. Add the eggs and pulse until just combined-don't over-mix. Strain into the tart shell. Bake the tart until the sides are set (they may puff slightly) and the middle still jiggles slightly when you tap the pan, 30 to 35 minutes. Cool on a rack for at least 45 minutes. Serve warm or at room temperature, garnished with cookies as desired.

Thanksgiving

Peppe's Mare e Monte: Peppe's Surf and Turf Pasta 5 tablespoons/74 ml extra-virgin olive oil 2 cloves garlic, chopped 1 teaspoon/5 g, dried chile pepper, optional 2 small zucchini, thinly sliced 16 large shrimp 12 cherry tomatoes, halved Salt Bunch fresh flat-leaf parsley, chopped 1 1/2 cups/352 ml white wine 1 pound/457 g paccheri or rigatoni pasta Freshly grated Parmigiano cheese, for sprinkling Instructions: Heat up extra-virgin olive oil in a large saucepan. Add the garlic, chile pepper, if using, zucchini, and fry the zucchini until it is 'al dente'. Then add shrimp, tomatoes, salt, parsley, and wine. Cover and let simmer for 5 minutes. While the sauce is cooking, cook the pasta in a pot of boiling salted water. Stir to prevent the strands from sticking together. Remove the shrimp and the zucchini from the pan and set aside, leaving some sauce in the pan. Drain the pasta when it is 'al dente' and add to the saucepan. Sprinkle with Parmigiano cheese and mix well. Transfer to a serving platter and top with the shrimp and zucchini. Sprinkle with parsley and serve immediately.

New Year's Eve

Classic Cream Puffs with Chocolate Sauce 3/4 cup granulated sugar 3 tablespoons cornstarch Pinch kosher salt 6 large egg yolks 2 cups whole milk 2 tablespoons unsalted butter 1 tablespoon vanilla bean paste 1/2 cup whole milk 1 stick (8 tablespoons) unsalted butter 1 teaspoon kosher salt 1 cup all-purpose flour 4 large eggs 1 cup heavy cream 1 1/2 cups chopped semisweet chocolate 1/4 teaspoon ground cinnamon Confectioners\u2019 sugar, for garnish Instructions: Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat. Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight. Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more. Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes. Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool. Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve. Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm. Top the cream puffs with a sprinkle of confectioners\u2019 sugar and some of the chocolate sauce.

Easter

Chicken Mishmash 1 1/2 cups leftover chicken, skinless, finely chopped 1 red pepper, finely diced 2 cloves roasted garlic 2 eggs 1 handful grated cooked potatoes Salt and pepper 2 tablespoons of canola oil Instructions: Combine the chicken, red pepper, garlic, eggs and potatoes in a large bowl. Sprinkle with salt and pepper. Take a handful of the mixture and make 1 patty, making 4 in all. In a hot pan, add the oil and sear the chicken patties until browned, about 2 minutes on each side.

Thanksgiving

Quickest Puff Pastry 10 ounces (2 1/2 sticks) cold unsalted butter 1/2 cup cold tap water 1 teaspoon salt 2 cups unbleached, all-purpose flour (about 9 ounces) Instructions: Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside. Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses. Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process. Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough. Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.

New Year's Eve

Ina Garten's Guacamole 4 ripe hass avocados 3 tablespoons freshly squeezed lemon juice (1 lemon) 8 dashes hot pepper sauce 1/2 cup small-diced red onion (1 small onion) 1 large garlic clove, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 medium tomato, seeded and small-diced Multigrain chips, for serving Instructions: Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomato. Mix well and taste for salt and pepper. Serve with chips.

Thanksgiving

Chive Risotto Cakes Kosher salt 1 cup uncooked Arborio rice 1/2 cup Greek yogurt 2 extra-large eggs 3 tablespoons minced fresh chives 1 1/2 cups grated Italian fontina cheese (5 ounces) 1/2 teaspoon freshly ground black pepper 3/4 cup panko (Japanese dried bread flakes) Good olive oil Instructions: Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well. Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm. When ready to cook, preheat the oven to 250 degrees F. Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

Easter

Moroccan Couscous 2 tablespoons extra-virgin olive oil 2 cloves garlic, smashed 2 yellow onions, finely diced 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 turnip, peeled and cubed 4 cups organic chicken stock 2 cups canned chickpeas, drained and rinsed 1/2 cup dried apricots, quartered 1/2 cup dried figs, quartered 1 red bell pepper, cubed 1 butternut squash, cubed 1 zucchini, cubed Salt and freshly ground black pepper Salt and freshly ground black pepper 2 cups couscous 1/2 cup roasted pistachios, crushed 1/2 cup fresh cilantro leaves, minced Instructions: Heat the olive oil in large saucepan over medium heat. Add the garlic, onions, cinnamon, cumin and turmeric. Saute until fragrant, 2 to 3 minutes. Add the turnips and saute for 5 minutes. Deglaze with the chicken stock. Add the chickpeas, apricots, figs, red bell pepper, squash and zucchini. Stir and let simmer until tender, about 15 minutes. Discard the garlic and season with salt and pepper. Put the couscous in a large bowl. Boil 2 1/2 cups water and pour over the couscous. Cover and let sit for 5 minutes. Fluff the couscous with a fork. Add 1/2 cup couscous to a bowl and ladle on some stew. Garnish with some pistachios and cilantro.

Holiday Party

Guacamole Cake Nonstick cooking spray 1 16 1/2-ounce box chocolate cake mix (plus required ingredients) 1 16-ounce tub chocolate frosting 12 chocolate sandwich cookies, ground in a food processor 1 pint vanilla ice cream, softened Green, yellow and red food coloring, for tinting 1/4 cup red and/or green candied cherries, chopped Cinnamon-sugar pita chips, for serving Instructions: Preheat the oven to 350 degrees F. Spray a 2 1/2-quart ovenproof bowl with cooking spray. Put paper liners in 3 cups of a muffin pan. Prepare a chocolate cake mix as directed. Fill the liners two-thirds of the way, then pour the rest into the prepared bowl. Bake the cupcakes and bowl cake until a toothpick inserted into the centers comes out clean, about 18 minutes for the cupcakes and 50 minutes for the bowl cake. Let cool. Remove the bowl cake and peel off the liners; freeze 20 minutes. Put the bowl cake upright on a cake board or plate. Carve out the middle, about 1 inch from the edge, with a paring knife to make room for the \guacamole.\ Cover the top and sides of the bowl cake with chocolate frosting. Pat ground chocolate sandwich cookies over the frosting to cover. Invert the cake onto another cake board or plate. Frost the bottom of the bowl cake. Trim the cupcake tops to make them level and attach to the bottom of the bowl cake with frosting. Frost the sides of the cupcakes as shown. Pat cookie crumbs into the frosting to cover completely. Transfer to the freezer. Mix the ice cream with 14 drops of green food coloring, 8 drops of yellow and 2 drops of red until it turns guacamole green. Stir in the candied cherries. Invert the cake so it's bowl-side up. Pat any loose crumbs into place, then fill with the ice cream. Freeze at least 1 hour. Serve with cinnamon-sugar pita chips.

Halloween

Chocolate-Cream Sandwich Cookies 1 1/2 cups all-purpose flour, plus more for dusting 1/4 cup plus 1 tablespoon unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2/3 cup granulated sugar, plus more for sprinkling 1 large egg 1 teaspoon pure vanilla extract 2 ounces semisweet chocolate, chopped 1 cup confectioners' sugar Instructions: Whisk the flour, 1/4 cup cocoa powder, the baking powder and salt in a bowl. Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Beat in the egg and 1/2 teaspoon vanilla. Reduce the mixer speed to medium low; beat in the flour mixture until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into flat rectangles. Wrap and refrigerate until firm, at least 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Working with 1 piece at a time, roll out the dough into a 10-inch square (1/8 inch thick) on a lightly floured surface. Cut into 1-by-2 1/2-inch rectangles. Transfer to the prepared baking sheets; prick with a fork and sprinkle with granulated sugar. Chill until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are firm, 13 to 16 minutes. Let cool completely on the baking sheets. Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth; let cool. Add the remaining 1/2 stick butter; beat with a rubber spatula until incorporated. Mix in the remaining 1 tablespoon cocoa powder, the confectioners' sugar and the remaining 1/2 teaspoon vanilla until smooth. Sandwich between the cookies.

Holiday Season

Winter Fruit Salad 1/2 cup sugar 1 1-inch piece ginger, peeled and thinly sliced 1 vanilla bean, split lengthwise and seeds scraped out 1 lemon 5 large navel or blood oranges 2 mangoes, peeled and diced 2 firm bananas, peeled and diced 5 kiwis, peeled and diced 12 kumquats, very thinly sliced crosswise, seeds removed 1 cup pomegranate seeds (from 1 pomegranate) Instructions: Combine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate until cold. Meanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges. Add the mangoes, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the fruit and chill overnight. Before serving, remove the citrus zest, ginger and vanilla pod. Spoon the fruit and syrup into bowls. To remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds.

Winter Solstice

Strawberry Pretzel Terrine 1 1/4 teaspoons unflavored gelatin powder 1/4 cup hot water 2 pounds strawberries, hulled (1 1/2 pounds chopped, 1/2 pound whole) 1/3 cup plus 21/2 tablespoons granulated sugar 2 teaspoons grated lemon zest, plus the juice of 1 lemon 1 8-ounce container mascarpone cheese (about 1 cup), at room temperature 1 8-ounce package cream cheese, at room temperature 3/4 cup confectioners' sugar 1 teaspoon pure vanilla extract 2 cups small pretzel twists Pinch of kosher salt 6 tablespoons unsalted butter, melted Instructions: Combine the gelatin and hot water in a small bowl and stir until fully dissolved; let cool. Combine the chopped strawberries, 1/3 cup granulated sugar and 1 1/2 tablespoons lemon juice in a large bowl. Let stand, stirring occasionally, until the strawberries are juicy, about 15 minutes. Stir the dissolved gelatin into the strawberry mixture. Meanwhile, beat the mascarpone, cream cheese and confectioners' sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the vanilla and lemon zest and beat 1 more minute; set aside. Line a 9-by-5-inch loaf pan with plastic wrap. Pulse the pretzels with the salt and 2 tablespoons granulated sugar in a food processor until finely crushed. Drizzle in the melted butter and pulse until well combined. Pour the mascarpone mixture into the prepared loaf pan; smooth the top. Top evenly with the pretzel mixture, then top with the strawberry-gelatin mixture in an even layer. Cover with plastic wrap and refrigerate until set, about 6 hours. Make the strawberry sauce: Puree the whole strawberries with the remaining 1/2 tablespoon granulated sugar and the remaining lemon juice in a blender until smooth. When ready to serve, invert the terrine onto a platter. Top with the strawberry sauce.

Easter

Braised Octopus and Tangy Potato Salad One 4-pound whole small octopus (2kg) 1/2 cup/125ml chopped fresh parsley 1 tablespoon/15ml olive oil, plus more for drizzling 4 sprigs fresh oregano 4 sprigs fresh thyme 2 shallots, halved 1 head garlic, halved horizontally Salt and freshly cracked pepper 1/2 cup/125ml sour gherkins, cut into small dice 1/4 cup/60ml capers 1/4 cup/60ml olive oil 1 tablespoon/15ml grainy mustard 1 tablespoon/15ml white balsamic vinegar 8 fingerling potatoes, cooked until al dente and thinly sliced 1 shallot, finely chopped 1/2 fresh red chile pepper, thinly sliced A handful fresh chives, finely chopped A handful fresh parsley, roughly chopped Salt and freshly ground black pepper Lemon zest and celery leaves, for garnish Instructions: For the octopus: Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour. Remove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage). Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight) to set. For the potato salad: Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper. To serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside. Cook's Note: The octopus head can be reserved and then sliced and eaten with the rest of the dish.

Easter

New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish 2 tablespoons canola oil 2 large onions, halved and thinly sliced 2 teaspoons ancho chile powder 1/2 teaspoon ground cinnamon 1/2 cup ketchup 1/4 teaspoon hot sauce 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 6 cloves roasted garlic, coarsely chopped 3 grilled red peppers, peeled, seeded and diced 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish Kosher salt and freshly ground black pepper Dijon mustard 8 all-beef kosher hot dogs Canola oil Freshly ground black pepper Soft poppy seed or regular hot dog buns Instructions: For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving. For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar and parsley in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving. For the hot dogs: Heat a grill to high for direct grilling. Brush the dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.

4th of July

Instant Pot Salmon with Garlic Potatoes and Greens 1 1/4 pounds small red-skinned potatoes, halved or quartered 4 tablespoons unsalted butter Kosher salt and freshly ground pepper Four 5- to 6-ounce skin-on center-cut salmon fillets (3/4 to 1 inch thick) 1/4 teaspoon paprika 1/2 teaspoon grated lemon zest, plus lemon wedges for serving 4 cloves garlic, minced 4 cups packed mixed baby spinach and arugula (about 3 1/2 ounces) Instructions: Put the potatoes in the bottom of an Instant Pot. Add 1 cup water, 2 tablespoons of the butter, 1/2 teaspoon salt and a few grinds of pepper. Place the pot's steam rack over the potatoes. Rub the top and sides of the salmon fillets with the paprika and lemon zest and season generously with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. Remove the salmon and rack and set the cooker to saute at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1 to 2 minutes; stir in the remaining 2 tablespoons butter and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky. Turn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1 to 2 minutes. Season with salt and pepper. Divide the salmon and potato mixture among plates. Serve with lemon wedges.

Thanksgiving

Prairie Rub 3 tablespoons firmly packed light brown sugar 3 tablespoons dried Italian seasoning 2 tablespoons English-style dry mustard 2 tablespoons granulated garlic 2 tablespoons sweet paprika 1 tablespoon ground ginger 1 tablespoon minced dried orange peel 2 teaspoons kosher salt 1 teaspoon pumpkin pie spice 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper Instructions: Mix brown sugar, Italian seasoning, mustard, garlic, paprika, ginger, orange peel, salt, pumpkin pie spice, black pepper, and cayenne in a bowl. Pulse in a spice grinder in a few batches until finely ground. Seal in an airtight container and store in a cool, dry place for up to 2 months.

Thanksgiving

Arroz con Gandules Recipe | Puerto Rican Rice with Pigeon Peas 1 teaspoon vegetable oil 8 strips bacon, finely chopped 1/2 cup finely chopped onion 1/2 cup finely chopped cilantro leaves 2 cups long-grain white rice 1 (10-ounce) can chopped tomatoes and green chiles 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon kosher salt Pinch achiote powder, optional 1 (15-ounce) can green pigeon peas (gandules), rinsed and drained 2 tablespoons tomato paste 4 cups water Chopped fresh cilantro leaves, for garnish Instructions: Place a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.

Thanksgiving

Biscuit-Wrapped Fried Chicken 1 cup buttermilk 1/2 cup Frank's RedHot, Texas Pete or Louisiana hot sauce Kosher salt 14 ounces skinless, boneless chicken thighs (2 to 3 large) 2 cups all-purpose flour, plus more for dusting Kosher salt 1 tablespoon baking powder 2 teaspoons sugar 1 cup half-and-half 2 cups all-purpose flour 2 teaspoons paprika, plus more for sprinkling 1 teaspoon cayenne pepper 1 teaspoon chopped fresh thyme Freshly ground black pepper Vegetable oil, for frying Kosher salt 5 tablespoons unsalted butter, melted 2 tablespoons honey Instructions: Marinate the chicken: Whisk the buttermilk, hot sauce and 1 teaspoon salt in a medium bowl. Cut the chicken into 24 small pieces (about 3/4 by 2 inches each) and add to the marinade; cover and refrigerate at least2 hours or overnight. Make the dough: Whisk the flour, 1 teaspoon salt, the baking powder and sugar in a large bowl. Slowly pour in the half-and-half, stirring with a wooden spoon until a rough dough forms. Turn out onto a lightly floured surface and knead until the dough comes together, about 1 minute. Pat into a rectangle, then roll out until it's 8 by 12 inches (about 1/8 inch thick). Cut the dough into 24 strips (about 1 by 4 inches each) and set on a parchment-lined baking sheet; refrigerate 30 minutes. Fry the chicken: Combine the flour, paprika, cayenne, thyme and 1 teaspoon black pepper in a large bowl. Heat about 2 inches of vegetable oil in a deep skillet over medium heat until a deep-fry thermometer registers 360 degrees F. Working in batches, remove the chicken from the marinade, letting the excess drip off. Toss in the seasoned flour, then fry, turning occasionally, until golden brown and just cooked through, about 3 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt. Preheat the oven to 375 degrees F. Wrap a strip of chilled dough around each piece of fried chicken, pressing lightly to seal; set on the baking sheet, seam-side down. Brush the dough with 2 tablespoons of the melted butter and sprinkle with salt and paprika. Bake until golden brown, about 12 minutes. Combine the remaining 3 tablespoons melted butter and the honey; brush onto the biscuits while still hot.

Thanksgiving

Whitner's BBQ Hot Open-Faced Brisket Sandwich 1/2 cup kosher salt 2 tablespoons ground black pepper 2 tablespoons Whitner's BBQ Rub, recipe follows 2 tablespoons brown sugar 2 ounces (4 tablespoons) butter 1/2 cup all-purpose flour 1 tablespoon chili powder 1 tablespoon kosher salt 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1 quart chicken stock (homemade is best, but use a low-sodium version if using store-bought) 1 whole brisket Cheap white bread 1/4 cup paprika 1/4 cup kosher salt 1/4 cup brown sugar 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons ground mustard 2 tablespoons ground black pepper 1 tablespoon cayenne pepper 1 tablespoon garlic powder Instructions: For Whitner's brisket rub: Combine salt, pepper, Whitner's BBQ Rub and brown sugar in a large mixing bowl and mix well. Store in an airtight container. For Whitner's gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour to make a roux and whisk until butter and flour mixture is smooth and fragrant and begins to brown slightly, 3 to 4 minutes. Add the chili powder, salt, garlic powder, and onion powder to the roux and continue to whisk for 1 to 2 more minutes. Turn heat up to medium-high and add the chicken stock. Continue to whisk until the roux is dissolved into chicken stock and the gravy begins to thicken slightly, about 5 more minutes. Strain through a sieve for best results. For the brisket sandwiches: Preheat a smoker for cooking at 200 degrees F. Liberally rub brisket with 1/2 cup brisket rub. Smoke until tender and reaches an internal temperature of 195 to 200 degrees F. Cooking time will depend on the weight of the brisket; a 10-pound or larger brisket will typically take at least 12 hours. Remove it from the smoker, wrap it in foil, and let it rest at room temperature for 1 to 2 hours. Slice brisket against the grain (remove excess fat from brisket if desired, leave on for a more intense flavor), place on top of white bread, and smother with hot gravy. Place 5 to 6 slices brisket over slices of white bread and spoon gravy on top. Combine paprika, salt, brown sugar, chili powder, cumin, mustard, black pepper, cayenne and garlic powder in a large mixing bowl and mix well. Store in an airtight container.

Thanksgiving

Spaghetti Carbonara Kosher salt 12 ounces spaghetti 6 slices thick-cut bacon, cut into 1/2-inch pieces 4 large eggs, lightly beaten 1 cup grated parmesan cheese (about 4 ounces), plus more for topping Freshly ground pepper 2 tablespoons chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine. Add the eggs, parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more parmesan.

New Year's Eve

Three Cup Chicken with Garlic Spinach 1 3/4 cups jasmine rice 1 tablespoon peanut oil 5 cloves garlic, finely chopped One 1-inch piece fresh ginger, peeled and sliced into thin coins 1 pound boneless, skinless chicken thighs (about 6), cut into 1/2-inch pieces 1/4 cup light soy 1/4 cup Shaohsing rice wine or dry sherry 1/4 cup toasted sesame oil (see Cook's Note) 1 tablespoon brown sugar 1 small handful Thai basil leaves, or Italian basil, plus extra for garnish 1 tablespoon peanut oil 2 cloves garlic, finely chopped Two 6-ounce bags baby spinach leaves Pinch sea salt 1 medium red Fresno chile, seeded and sliced into rings, for garnish Instructions: For the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water. Bring to a boil, cover tightly with a lid and reduce the heat to low. Cook for 15 to 20 minutes. Remove from the heat, keep covered and set aside until ready to serve. For the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns. Add the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Turn off the heat, stir in the basil leaves and allow them to wilt slightly. For the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat. Add the garlic and saute until fragrant. Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes. When ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among 4 plates. Serve with a generous portion of the chicken, garnish with chile rings and more basil leaves, if desired. Serve the spinach on the side.

Thanksgiving

Peanut Butter and Banana Stuffed French Toast 6 slices day-old white or wheat bread 1 to 2 ripe bananas 8 tablespoons creamy peanut butter Honey, for drizzling 4 eggs 1/4 cup heavy cream 1 tablespoon vanilla 1 tablespoon dark rum 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Dash salt Butter or oil, for frying Powdered sugar, for topping Maple Syrup, for topping Instructions: Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches. In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt. Heat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.

Easter

Hot Toddy Apple Pie 3 cups all-purpose flour, plus more for dusting (see Cook's Note) 2 tablespoons granulated sugar 1/8 teaspoon baking powder Pinch of kosher salt 1/4 cup cold vegetable shortening 2 sticks (1 cup) cold unsalted butter, cut into small pieces 1 tablespoon whiskey 8 to 10 tablespoons ice water 1 large egg, lightly beaten Coarse sugar, for sprinkling 1/2 cup granulated sugar 2 cups whiskey 1 cup honey 1/4 cup fresh lemon juice 3 whole cloves 2 cinnamon sticks 4 pounds assorted apples (such as McIntosh, Honeycrisp, Braeburn, Granny Smith and/or Golden Delicious), peeled and sliced 1/4 inch thick) 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 cup heavy cream 4 tablespoons unsalted butter Instructions: For the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse to pea-size pieces. Add the whiskey and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours. For the hot toddy apple filling and caramel: Add the granulated sugar and 4 cups water to a large pot. Cook over high heat until the sugar is dissolved, about 2 minutes. Stir in the whiskey, honey, lemon juice, cloves and cinnamon sticks. Bring to a boil. Stir in half of the apples and bring back to a boil, then reduce to a simmer over medium-low heat. Cook, stirring frequently, until the apples are tender but not mushy, about 7 minutes. Use a slotted spoon to transfer the apples to a large bowl. Add the remaining apples to the poaching liquid and repeat the poaching process. When all the apples are in the bowl, add the ground cinnamon and ginger and stir to combine. Set aside to cool. Make the hot toddy caramel: Remove the cinnamon sticks and cloves from the poaching liquid and bring to a boil over high heat. Cook, whisking occasionally, until the mixture is syrupy and reduced to about 1 1/4 cups, 30 to 35 minutes. (It may bubble up, so keep an eye on it.) Add the heavy cream and 2 tablespoons of the butter and cook, whisking constantly, until the butter is melted and the mixture is slightly thickened, about 2 minutes. Stir 2 tablespoons of the hot toddy caramel into the bowl with the apples and let cool completely. Transfer the remaining hot toddy caramel to a microwave-safe bowl. Let cool completely, then cover and refrigerate. The caramel will continue to thicken as it cools. You should end up with about 1 cup of caramel. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use. Spoon the apple filling into the prepared pie crust and dot with the remaining 2 tablespoons butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold it under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.\u202f Position an oven rack in the lower third of the oven, put a baking sheet on the rack and preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours. Reheat the caramel sauce before serving and drizzle over each slice.

Winter Solstice

Baked Cauliflower Tots 1 tablespoon olive oil 1/2 small onion, finely chopped 2 small heads cauliflower 1 cup almond meal 2 large eggs, separated Kosher salt 2 cups crispy rice cereal Cooking spray Dipping sauces, such as ketchup, grainy mustard, pesto or red-pepper hummus, for serving Instructions: Position an oven rack in the top position of the oven, and preheat to 450 degrees F. Set a cooling rack on a rimmed baking sheet. Heat the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until browned and soft, about 5 minutes. Remove from the heat, and let cool in the skillet. Remove the outer leaves and core of the cauliflower heads. Separate the heads into large florets, and trim away most of the remaining smaller stems. In 2 batches, process the florets in a food processor until very finely chopped, almost a paste, then transfer the paste to a large bowl. Wipe out the food processor. Put the cauliflower in the middle of a double layer of cheesecloth, and gather up the sides into a bundle. Squeeze out as much liquid as you can over the sink, then put the cauliflower back in the bowl. Add the browned onion, almond meal, egg whites and 2 teaspoons salt, and work together with your hands until combined and the mixture holds together when squeezed. Scoop out even tablespoonfuls, roll each into a ball and shape into a squared-off tot shape, and line them up on a baking sheet. (The tots can be covered loosely with plastic wrap and refrigerated overnight.) Pulse the rice cereal in the food processor until finely ground, and transfer to a small dish. Whisk the egg yolks with 1/4 cup water in a medium bowl. Line up the tots, egg wash, ground cereal and prepared baking sheet with the rack on your work surface. Dip the tots in the egg wash (let the excess drip off), roll them in the cereal to fully coat and place on the rack. (To avoid a mess, designate one hand for dipping and retrieving in the egg and the other for rolling in the cereal.) Spray each tot all over with the cooking spray, turning as needed. (Unsprayed breaded tots can be placed on a parchment-lined baking sheet, frozen until solid, about 2 hours, then transferred to a large freezer bag for up to 1 month. Coat with cooking spray before baking.) Bake the tots on the prepared baking sheet until golden brown outside and hot inside, 15 to 20 minutes. Let cool for a few minutes, then transfer to a serving platter. Serve with desired dipping sauces.

Thanksgiving

Herbed Cheese-Stuffed Burgers 1 1/2 pounds ground beef chuck (80/20 blend preferred) 4 tablespoons herb-garlic cheese, slightly softened Vegetable oil, for griddle or grill Kosher salt and freshly ground black pepper 4 potato buns or kaiser rolls, toasted if desired Lettuce and sliced tomato, for topping Instructions: Divide the ground beef into eight equal portions and lightly form into balls. Flatten the meat into patties and press a divot into 4 of them ? these will be the bottom of the burgers. Place 1 tablespoon of the herb cheese into each divot. Cover with a second patty, pressing to seal around the cheese to the edges and taking care there are no air pockets. Repeat to make 4 burgers total. Heat a griddle or grill over medium-high heat. Brush lightly with oil. Evenly sprinkle the patties all over with salt and pepper. Cook the burgers, turning once, until well-browned and an instant-read thermometer inserted sideways into the burger registers 145 degrees F, 8 to 10 minutes. Put the burgers on the bottom buns and top with lettuce and tomato. Cover with the top buns and serve.

Fourth of July

Yellowtail Sashimi with Diced Chiles 4 ounces fresh premium yellowtail (belly, if available)* 1/2 teaspoon minced garlic 1/2-ounce fresh ginger, finely julienne 1 1/2 tablespoons thinly sliced scallions 1 tablespoon finely diced red jalapeno 1 tablespoon finely diced green jalapeno 1 tablespoon soy sauce 1 tablespoon yuzu juice (Japanese citrus)* 1 tablespoon ponzu sauce (Japanese citrus vinegar)* 1 tablespoon extra-virgin olive oil 1 lemon wedge, for serving Daikon radish, cut into julienne, for serving* Instructions: Slice the yellowtail very thinly and fan out on a plate. Brush the minced garlic over the sashimi evenly. Sprinkle the ginger, scallions, and jalapeno evenly over the fish. Drizzle the soy sauce, yuzu, and ponzu evenly over the fish. Heat a small saucepan over high heat. Carefully add the olive oil to the extremely hot pan and heat until it just begins to smoke, about 30 seconds. Remove from the heat and carefully pour over the fish. The hot oil will sear the outside of the fish. Garnish with a lemon wedge and julienned daikon.

New Year's Eve

Salmon Keftethes (Cakes) 1 pound cooked and flaked salmon 3 ounces chopped fresh flat-leaf parsley 1/2 cup finely chopped celery 2 tablespoons fine breadcrumbs 1 tablespoon olive oil 1/2 teaspoon sea salt 1/2 teaspoon pepper 4 sprigs dill, chopped 4 cloves garlic, finely chopped 1/2 small onion finely chopped 1/2 cup fine breadcrumbs 1/2 cup all-purpose flour Pinch chopped fresh parsley 1 cup Greek yogurt 1/2 teaspoon sea salt 1/2 fresh lemon 1 sprig dill, chopped Instructions: For the keftethes: Line a sheet tray with wax paper and set aside. In a large mixing bowl combine the salmon, parsley, celery, breadcrumbs, oil, salt, pepper, dill, garlic and onions. Knead the mixture thoroughly and form into several round keftethes (cakes). For the flour mixture: Mix together the breadcrumbs, flour and parsley, and then set aside in a shallow pan or baking sheet. Coat each cake in the flour mixture and then place the formed and floured cakes on the prepared sheet tray and refrigerate for 1 hour. For the sauce: Mix together the yogurt, salt, lemon juice and dill, and set aside. To cook, pan fry the keftethes over medium-high heat until golden brown, 3 to 5 minutes on each side. Serve the keftethes with the yogurt dill sauce.

Greek Easter

Sweet Santa Barbara Shrimp with Roasted Portobello Mushroom and Haricots Verts Salad with Heirloom Tomatoes and a Banyuls Vinaigrette 3 to 4 portobello mushrooms, cleaned and stemmed 1 finely diced garlic clove, plus 1 smashed 1/4 cup extra-virgin olive oil 1/4 cup balsamic vinegar, plus 1 3/4 cups Salt and freshly ground black pepper 1 small sweet onion 1 bunch peppercress, leaves picked and stems discarded (red chard or baby arugula can be substituted.) 1/8 pound baby lettuces 12 medium Santa Barbara shrimp, (Tiger shrimp can be substituted) Olive oil 1 1/2 ounces Banyuls vinegar 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1/2 cup grapeseed oil 1 ounce canola oil 2 heirloom tomatoes, cut into 1/4-inch cubes 1 bunch chives, chopped 2 shallots, peeled and brunoised 1 pound haricots verts, trimmed, halved, and cooked in salted water and chilled Instructions: Chill 4 salad plates. Preheat the oven to 250 degrees F. In a medium sized bowl add the mushrooms, diced garlic, 1/4 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, salt and pepper, mix all ingredients together until mushrooms are well coated. Place mushrooms, bottoms down, on a sheet pan, and roast in the oven for 45 minutes or until sweet, juicy, and tender. Remove from oven and dice. Meanwhile, Reduce the remaining 1 3/4 cups balsamic vinegar to a sweet glaze over low heat in a small saucepan. Cut the sweet onions in quarters, then slice the onion into very thin julienne. Make sure you slice them so the onion slices do not stick together. Shock the uncooked onions in an ice bath for 4 minutes, strain the onions from the ice bath, set aside. Mix the peppercress and baby lettuce together in a large bowl and set aside. Season shrimp with salt and pepper and sear in olive oil in a hot pan. Set aside. Using a small squirt bottle, or any small plastic container that will withhold a strong shake, add the Banyuls vinegar, mustard, lemon juice, salt, and pepper. Shake for 1 minute, until all is well mixed and salt has dissolved. Add the grapeseed and canola oil and shake again. Add the tomatoes, chives, shallots, haricots verts, and the shrimp to the lettuce mixture, and mix gently and slowly. Add the vinaigrette to lightly coat the coating to all the ingredients. Using chilled salad plates carefully place the salad in layers forming a nice small peak. Garnish with balsamic syrup and serve.

Thanksgiving

Orzo Salad with Citrus Vinaigrette 1/2 pounds orzo pasta 3 Roma tomatoes, diced 1/4 cup cilantro, chopped Citrus Vinaigrette, recipe follows Salt and freshly ground black pepper 1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons) 1/2 teaspoon Dijon mustard 2 teaspoons lemon zest 2 teaspoons lime zest 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 3/4 cup extra-virgin olive oil Instructions: Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions. Drain orzo and cool on a baking sheet. Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette. In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.

Thanksgiving

Shaved Salad with Prosciutto Bits 1/4 cup red wine vinegar Pinch gray salt 2 tablespoons Dijon mustard 1 teaspoon dried oregano Freshly ground black pepper 1 cup extra-virgin olive oil 1/2 cup crumbled blue cheese, optional 2 cups baby arugula 2 cups coarsely grated or thinly sliced fennel, about 2 small bulbs Gray salt and freshly ground black pepper 1/2 cup freshly grated Parmesan 1/2 cup Prosciutto Bits, recipe follows 2 cups coarsely grated green zucchini 2 cups coarsely grated or thinly sliced red cabbage 2 cups coarsely grated carrot Instructions: For the vinaigrette: In a small bowl, whisk together the vinegar and salt. The salt crystals should dissolve. Whisk in the mustard, oregano, and black pepper. Slowly whisk in the olive oil to form a smooth emulsion. Crumble in the blue cheese, if using. Pour the vinaigrette into a serving bowl to be passed at the table with a spoon. Refrigerate until ready to serve. For the salad: Set out 8 salad bowls, preferably clear glass so the guests can see the layers of vegetables. For each bowl, put down a layer of arugula and then a layer of fennel. Season with salt and pepper, to taste, and sprinkle 1 tablespoon Parmesan and 1 tablespoon Prosciutto Bits over the fennel. Next, put down a layer of zucchini and a layer of red cabbage. Once again, season with salt and pepper to taste and sprinkle with Parmesan and Prosciutto Bits. Put down a layer of carrots over the top and finish with a small sprinkling of Parmesan and Prosciutto Bits. Serve the salads at room temperature. Pass the vinaigrette at the table. Allow guests to dress their own salads and mix up the layers.

New Year's Eve

Grilled Garlic Shrimp with Israeli Couscous 1 pound large peeled and deveined shrimp, tails removed 6 tablespoons extra-virgin olive oil, plus more for oiling the grill grates 2 teaspoons dried oregano 1/4 teaspoon crushed red pepper flakes 3 large cloves garlic, grated 3 lemons 2 cups Israeli couscous 1/4 cup golden raisins Kosher salt and freshly ground black pepper 2/3 cup crumbled feta 1/3 cup pitted Kalamata olives, halved 1/3 cup roughly chopped fresh parsley Instructions: Prepare a grill or grill pan for high heat. Soak four 12-inch skewers in water for at least 30 minutes Put the shrimp in a large resealable plastic bag. Add 2 tablespoons of the oil, oregano, crushed red pepper, 1 clove grated garlic and the zest and juice of 1 lemon. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp. Marinate for 15 minutes at room temperature. Meanwhile, heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes. Add the remaining 2 cloves grated garlic and cook, stirring, about 1 minute. Add 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam. Set aside. Thread about 5 shrimp on each skewer. Lightly oil the grill grates. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Add the remaining 3 tablespoons oil, the feta, olives and parsley to the couscous. Finely grate the zest of 1 lemon and add it to the couscous along with its juice and the juice from the remaining lemon and toss to combine. Season with salt and pepper and divide among 4 plates and top with the shrimp.

Passover

Easy Garlic Knots All-purpose flour, for rolling dough 1 pound fresh pizza dough 3 tablespoons salted butter, melted 3 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon garlic powder 3 cloves garlic, minced 1/4 cup freshly grated Parmesan 2 tablespoons fresh flat-leaf parsley, chopped 1 tablespoon flaky sea salt Instructions: Sprinkle flour lightly over your work surface. Roll the pizza dough into a disc and sprinkle both sides lightly with flour. Cut the dough into 10 equal pieces. Roll one piece of dough into an 8-inch log. Tie a knot in the center of the log (by creating a loop in the center of the log and threading one end of the log through the loop to form a tight knot). Place the knot into an 8-inch cast-iron skillet. Repeat this process with the remaining 9 pieces of dough. Spread a clean towel over the skillet and place in a warm area to proof for 1 to 2 hours. After proofing, the knots should look slightly puffed. Preheat the oven to 400 degrees F. In a small bowl, stir together the melted butter, olive oil, kosher salt, garlic powder and fresh garlic. Generously brush each knot with the butter mixture, being careful to leave the fresh garlic at the bottom of the bowl. Bake the knots for 25 to 30 minutes. Carefully remove the skillet from the oven and pour the remaining garlic butter over the partially baked knots. Return the skillet to the oven and bake until the knots are golden brown and the garlic is caramelized, 15 minutes more. Sprinkle the knots with the Parmesan cheese, parsley and sea salt. Serve immediately.

Thanksgiving

Strawberry Jelly Roll Nonstick cooking spray 3/4 cup cake flour 1 teaspoon baking powder 1/2 teaspoon salt 5 large eggs, separated 1/2 cup granulated sugar 1 teaspoon vanilla extract, plus 1/4 teaspoon 2 tablespoons confectioners' sugar, plus 1/4 cup 2 cups heavy cream 1 1/2 cups strawberry jam Fresh mint sprigs, for garnish Instructions: Preheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper. In a medium bowl, whisk to combine the cake flour, baking powder and 1/4 teaspoon of the salt. Set aside. In a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the 1 teaspoon vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined. Using a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined. Pour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes. Dust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. Let cool. Whip the cream, 1/4 cup confectioners' sugar, and the remaining 1/4 teaspoon salt and 1/4 teaspoon vanilla into stiff peaks. Set aside for the filling and topping. To assemble, unroll the cake and spread the strawberry jam to cover the cake. Top with some of the whipped cream mixture, and then roll the cake into a log. Transfer to a serving plate, seam-side down, and top with the remaining whipped cream. Garnish with mint sprigs.

Easter

Three-Ingredient Green Smoothie Recipe | Ayesha Curry | Food Network 12 ounces coconut water 2 large handfuls baby spinach 1/4 fresh pineapple, cut into cubes Instructions: Put the coconut water spinach and pineapple in a blender and whirl until smooth. Serve.

New Year's Eve

Apple-Rosemary Souffle About 2 tablespoons unsalted butter, softened, for the ramekins 2 tablespoons sugar for the ramekins 2 4-inch sprigs fresh rosemary 3/4 cup plus 2 tablespoons sugar 2 tablespoons unsalted butter 2 pounds tart apples (about 6 large), such as Granny Smith, Jonagold, or Braeburn, peeled, cored, and cut into 1/2-inch dice 1 2-inch piece cinnamon stick 1/2 vanilla bean, split and scraped, or 1 teaspoon vanilla extract 1 tablespoon finely chopped fresh ginger 3 large egg yolks Optional: 2 tablespoons Calvados or Cognac 6 large egg whites 1 cup Herb-Infused Custard Sauce made with fresh bay laurel leaves or rosemary, and vanilla (recipe follows) 2 cups herb-infused whole milk (recipe follows) 1/2 cup sugar 6 large egg yolks 2 cups whole milk, plus an additional 2 tablespoons if needed Your choice of herb (see in main souffle recipe above) Instructions: 1. Prepare the molds. Generously coat the interiors of 8 6-ounce straight-sided ramekins with the softened butter using a pastry brush or your fingers. Pour 2 tablespoons sugar into 1 dish and turn it until all surfaces are coated, then tip the sugar out into the next and repeat the process until all the ramekins have a thorough coating of butter and sugar. Set the prepared molds in a large shallow baking pan or on a half-sheet pan. 2. Applesauce. Tie the rosemary sprigs together with kitchen twine, wrapping the twine in a spiral up the length of the stems to keep the needles from falling off in the sauce. Put 3/4 cup sugar in a 4-quart heavy-bottomed saucepan and place it over medium-high heat. When the sugar begins to melt, stir it with a wooden spoon. it will form big lumps at first, but keep cooking and stirring until all the sugar is dissolved and you have a smooth amber syrup. As soon as it reaches this stage, add 2 tablespoons butter and stir until it is melted and incorporated. Add the apples and stir. The caramel will harden and form lumps again, but once the sauce cooks it will dissolve. Add the rosemary bundle, cinnamon stick, and vanilla bean. Stir in the vanilla extract if using. Puree the mixture with a handheld immersion blender, in a food processor, or by passing it through a food mill. You should have a deep brown sauce that is thick enough to hold its shape in a mound. (This applesauce can be stored covered in the refrigerator up to 1 week. Bring to room temperature before proceeding.) 3. Egg whites. Preheat the oven to 375 degrees F. In a large mixing bowl, whisk the egg yolks and liquor if suing into the applesauce. In a separate bowl, beat the egg whites until they form soft peaks, add the remaining 2 tablespoons sugar, and continue to beat until they form stiff peaks. Using a large rubber spatula, fold one-third of the whites into the apple mixture until it is thoroughly incorporated, then gently fold in the remaining egg whites. Tilt the bowl over the prepared souffle cups and, using the rubber spatula to carefully guide the mixture, fill the dishes to 1/2 inch of the top. Wipe up any spills ont he sides of the dishes and, using your thumb, wipe off any mixture that is touching the rims. If the souffle bakes onto any buttered surface at the top of dish, it will stick and prevent it from rising straight up. At this point the souffles can be held up to 1 hour at room temperature. 4. Baking. Put the baking pan holding the souffles in the oven and pour about 1/2 inch hot tap water into the pan. Bake until the souffles are nicely browned and risen about 1 1/2 inches, 20 to 25 minutes. Using tongs or oven mitts, immediately transfer the hot dishes to individual serving plates and rush them to the tables with pitchers of the custard sauce. Each guest should break open their souffle in the middle and pour in some of the custard. 1. Heating the milk and warming the yolks. Pour the milk and sugar into a small (1 to 2-quart) saucepan and set it over medium heat. Put the egg yolks in a medium stainless-steel mixing bowl and float that bowl in a larger bowl half full of hot tap water. Whisk the yolks until they are lukewarm, about 90 degrees to 100 degrees F. (it will take less than 1 minute), then lift the bowl out of the water. 2. Cooking the custard. The instant the milk mixture comes to a rolling boil and rises in the pan, lift it off the heat. With the whisk in one hand and the saucepan in the other, pour the boiling milk into the egg yolks as you whisk constantly but gently. Continue to gently stir the sauce with the whisk for 30 seconds. At this point it should be fully cooked. An instant-read thermometer set in the sauce should register 170 degrees to 180 degrees F. It should coat a teaspoon, but it will become much thicker when it cools. (If for some reason the sauce did not get hot enough to thicken, you can place the bowl on top of a saucepan of boiling water and stir it with a rubber spatula until it reaches 170 degrees F. Do not heat the sauce above 180 degrees F. or it will curdle.) Now whisk the sauce rapidly for 30 seconds to cool it and then pour it through a fine sieve. Store it in a covered container in the refrigerator for up to 5 days. Pour the milk into a small (1 to 2-quart) saucpean and place it over medium-high heat. Watch the pan carefully. As soon as the milk comes to a full boil, add the herbs and any additional flavoring, push them under the surface of the pan and let the herbs steep for 30 minutes. If they steep longer, it will have little effect on the flavor, but you should uncover the pan so that the milk can cool faster. Strain the liquid through a fine sieve into a large liquid measuring cup, pressing down firmly on the herbs with the back of a spoon to extract all the liquid from the leaves. Add fresh milk if needed to measure 2 cups.

Thanksgiving

Mangoes Foster with Creme Fraiche 1 stick unsalted butter 1/2 cup packed light brown sugar 6 large slightly under-ripe mangoes, halved and pitted 1/3 cup bourbon 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup chopped toasted pecans 1/2 cup creme fraiche or sour cream, optional Instructions: Heat the grill to high. Place a medium saucepan on the grates of the grill, add the butter, and brown sugar, and cook, stirring occasionally, until the sugar has melted and the mixture thickens slightly, about 5 minutes. While the sauce is cooking, remove the mangoes from the peel and cut into diamond shapes. Place the diamonds onto serving plates. Remove the pan with the sauce from the heat and add the bourbon. Using a long lit match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and pecans. Top mangoes with the sauce and with a large dollop of creme fraiche, if using.

4th of July

Hash Browns with Cheesy Eggs and Avocado 1 small onion 1 pound Yukon gold potatoes, peeled 1 teaspoon salt Freshly ground black pepper 2 tablespoons chopped fresh herbs, such as parsley and thyme 4 tablespoons extra-virgin olive oil 2 tablespoons whole milk 8 large eggs 1/2 teaspoon salt Freshly ground black pepper 2 tablespoons salted butter 6 tablespoons garlic-herb cheese, such as Boursin 1 avocado, sliced Instructions: For the hash browns: Preheat the oven to 250 degrees F. Grate the onion on the largest holes of a box grater into a large bowl. Grate the potatoes and put in a strainer lined with cheesecloth or a kitchen towel. Squeeze the liquid from the potatoes, then add the dry potatoes to the bowl with the onions. Season with salt and pepper. Add the herbs and mix until well combined. Heat 2 tablespoons oil in a medium cast-iron skillet over medium heat. Drop 1/4 cup of the potato mixture into the skillet, pressing down lightly with a spatula. Repeat until there are 4 hash browns in the skillet. Cook until golden brown on the bottom, 5 to 7 minutes, reducing the heat to medium low if they start to brown too quickly. Flip and cook until golden brown, 5 to 7 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat the process with the remaining 2 tablespoons olive oil and remaining potato mixture. For the cheesy eggs: In a medium bowl, whisk together the milk and eggs and season with salt and pepper. Melt the butter in a medium nonstick skillet over medium heat. Lower the heat and add the egg mixture. Using a heatproof rubber spatula, push the eggs toward the center of the skillet and let the liquid run out. Cook, continually moving, until just set, about 2 minutes. Drop 2 tablespoons of the garlic-herb cheese into the middle. Gently fold the cheese into the warm eggs. Divide the hash browns among 4 plates. Top each with some cheesy eggs and sliced avocado. Dollop each portion of eggs with 1 tablespoon of the remaining garlic-herb cheese. Serve immediately.

Thanksgiving

Peach Punch 2 ripe peaches, (about 8 ounces), halved and pitted 1 cup good quality dark rum 1/4 vanilla bean 5 cups cold ginger ale Instructions: With a box grater, grate 2 peach halves into a pitcher. Finely dice the remaining peaches, adding to the pitcher, along with the rum and vanilla bean. Cover and refrigerate until chilled, about 2 hours, more than that and the vanilla becomes too potent. Add the ginger ale and serve.

Summer

Pan-Roasted Carrots with Mint and Parsley Gremolata 1 1/2 pounds carrots, cut on a diagonal into 3-inch-long pieces, halved lengthwise 1/2 cup low-sodium vegetable or chicken broth 4 teaspoons olive oil Kosher salt and freshly ground black pepper 1/4 cup chopped mint 1/4 cup chopped parsley 2 teaspoons fresh lemon juice 1/2 teaspoon finely grated lemon zest Instructions: Place the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture.

Thanksgiving

Ratatouille Stew 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 1 yellow onion, diced 1 small eggplant, diced 1 small yellow squash, diced 1 small zucchini, diced Kosher salt and cracked black pepper 1/2 cup fresh basil leaves, chopped, plus more for garnish One 15-ounce can diced tomatoes 1 cup low-sodium chicken broth Garlic Crostini, recipe follows 1/2 French baguette, sliced on an angle Olive oil, for drizzling Kosher salt and cracked black pepper 1 clove garlic Instructions: In a large pot, heat the oil over medium-high heat. Add the garlic and onions and cook, stirring, until the vegetables soften, 3 to 5 minutes. Add the eggplant, yellow squash and zucchini, and season with salt and pepper. Cook, stirring frequently, 5 more minutes. Stir in the basil and cook 1 more minute. Stir in the tomatoes (with their juices) and chicken broth and bring to a boil. Reduce the heat and simmer 10 minutes to allow the flavors to develop. Remove from the heat and cool slightly. Garnish with chopped basil and serve with Garlic Crostini. Preheat the oven to 400 degrees F. Place the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake just until crispy and golden brown, about 5 minutes. Cool slightly, then each slice with the garlic clove. Per serving: Calories 361; Total Fat 11 grams; Saturated Fat 2 grams; Protein 13 grams; Total Carbohydrate 56 grams; Sugar: 9 grams; Fiber 8 grams; Cholesterol 0 milligrams; Sodium 924 milligrams

Thanksgiving

Rainbow Cupcakes 1 3/4 cups cake flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2/3 cup whole milk, at room temperature Finely grated zest of 1 lemon plus juice of 1/2 lemon 1 teaspoon pure vanilla extract 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup sugar 3 large egg whites, at room temperature Red, orange, yellow, green, blue and purple gel food coloring 2/3 cup sugar 2 large egg whites, at room temperature 1/4 cup cold water 1 teaspoon pure vanilla extract 1/2 teaspoon cream of tartar Pinch of salt Instructions: Make the cupcakes: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with white paper liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Stir together the milk, lemon juice and vanilla in a small bowl; set aside (the milk will curdle). Beat the butter, 3/4 cup sugar and the lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to low. Beat in the flour mixture in three batches, alternating with the milk mixture in two batches, until combined. Increase the mixer speed to medium and beat briefly until smooth. Beat the egg whites in a large bowl with a mixer on high speed until foamy. Gradually beat in the remaining 1/4 cup sugar; continue beating until stiff glossy peaks form, about 3 minutes. Using a rubber spatula, fold the beaten egg whites into the batter in two batches. Divide the batter evenly among 6 small bowls; tint each with 1 to 3 drops gel food coloring, stirring to distribute the color. Divide the purple batter evenly among the prepared muffin cups (about 1 1/2 teaspoons per cup) and gently spread to cover the bottom; layer the blue, green, yellow, orange and red batters on top, gently spreading each color but making sure not to swirl the colors together. (The liners will be full.) Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely. Meanwhile, make the frosting: Whisk the sugar, egg whites, water, vanilla, cream of tartar and salt in a large metal bowl set over a saucepan of simmering water until combined (do not let the bowl touch the water). With the bowl still over the simmering water, beat the mixture with a hand mixer on medium-high speed until stiff glossy peaks form, 5 to 7 minutes. Remove the bowl from the saucepan and let cool 5 minutes. Transfer the frosting to a piping bag fitted with a large round tip. Generously pipe onto the cupcakes.

Halloween

Chicken With Mango Barbeque Sauce 2 tablespoons olive oil 1 onion, diced (about 1 cup) 1 red pepper, diced (about 1 cup) 3 cloves garlic, coarsely chopped 1 teaspoon salt Freshly ground black pepper 1/2 teaspoon ground allspice 1/3 cup red wine vinegar 3 tablespoons molasses 2 tablespoons Worcestershire sauce 2 tablespoons lime juice 1/4 cup low-sodium tomato sauce 1 mango, diced (about 1 1/2 cups) 2 to 3 jalapenos, minced 2 boneless, skinless chicken breasts (about 3/4 pound each) Instructions: Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth. Put 1 cup of the barbeque sauce into a resealable plastic bag with the chicken and marinate for 1 hour. Preheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, turning once. Let the meat rest for 10 minutes before slicing. Spoon about 1/2 cup of barbeque sauce over the meat slices and serve.

Summer BBQ

Apricot Orange-Glazed Duck 6 ducks, 5 to 6 pounds each 4 3/4 cups apricot-orange glaze, recipe follows 1/4 cup reserved duck fat (from duck drippings) 6 cups duck or chicken stock 4 cups apricot-orange glaze, recipe follows 2/3 cup, plus 3 tablespoons flour Salt and freshly ground black pepper 2 cups apricot preserves 2 cups orange preserves 4 cups maple syrup 1/2 cup brandy 6 tablespoons Grand Marnier or Triple Sec Instructions: Rinse the ducks with cold water and pat them dry with paper towels. Place them in a large shallow dish or plastic container and refrigerate, uncovered, overnight. Preheat the oven to 500 degrees. Place the duck, breast side up, on racks in several shallow roasting pans. Prick the skin all over, especially along the side of the breast, so that the fat can run off while roasting. Roast for 20 minutes, then reduce the oven temperature to 350 degrees. Continue roasting for 15 to 20 minutes per pound. Begin to baste with the glaze once the ducks have been roasting for 50 minutes. Baste every 5 to 10 minutes. The ducks are done when a meat thermometer registers 170 degrees. If you prefer your meat well done, continue to roast about another 15 minutes, but be aware the meat may become a bit dry. Discard all but 1/4 cup of the residual fat in the roasting pan, reserving for Apricot-Orange Duck Sauce recipe. Cooks Note: Unless you have 2 ovens, roast 3 ducks at a time. Reheat the first set of ducks for about 10 minutes, or until heated through. Place one of the roasting pans, which have been drained of fat, on stovetop. Set heat of burners to medium, add the 1/4-cup fat and stir to loosen pieces from bottom of pan. Whisk in stock. Simmer for 15 minutes, uncovered. Add apricot-orange glaze; simmer 5 minutes. Meanwhile, place flour in a medium bowl and whisk in 1 1/2 cups liquid scooped up from the pan; blend well. Add flour mixture to pan, whisking until well blended. Simmer 5 to 10 minutes or until slightly thickened. Add salt and pepper, to taste. In a large bowl, combine all the ingredients and mix well.;

Easter

Honey Soy Grilled Salmon with Edamame 1/4 cup packed cilantro leaves 2 scallions 2 teaspoons vegetable oil 1 teaspoon grated ginger Kosher salt and freshly ground pepper 4 center cut skin-on wild salmon fillets, about 6 ounces each 2 teaspoons fresh lime juice 2 teaspoons low-sodium soy sauce 2 teaspoons honey 1/4 teaspoon black sesame seeds 1 1/3 cups cooked edamame Lime wedges, optional garnish Instructions: Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper. Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper. Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges. Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

New Year's Eve

Roasted Elk 2 pounds elk roast Pinch salt and pepper 1/2 cup duck fat, rendered Instructions: Rub the elk roast with salt and pepper. Roast in a preheated 400-degree F oven for about 25 minutes per pound, or until the thermometer registers 140 degrees. While the elk is roasting, periodically, baste the roast with the rendered duck fat to maintain the moisture. Let roast cook until an inserted meat thermometer reads 155 degrees. Let the roast rest for 10 minutes before slicing and serving.

Thanksgiving

Apple Fries with Apple Pie Spice Whipped Cream 1 quart neutral frying oil 1 cup heavy cream 1 tablespoon powdered sugar 1/2 teaspoon apple pie spice 1/2 teaspoon vanilla extract 1/4 cup cornstarch 1 tablespoon cinnamon sugar 2 Granny Smith apples, cored, peeled and cut into 1/4-inch-thick strips Kosher salt Instructions: Pour the oil into a small Dutch oven fitted with a deep-fry thermometer. Heat over medium heat to 365 degrees F. Line a baking sheet with paper towels. Combine the heavy cream, powdered sugar, apple pie spice and vanilla in a large bowl. Whip with a whisk or hand mixer until it holds medium peaks. Refrigerate until ready to serve. Whisk 1/4 cup water into the cornstarch in a bowl until smooth. Add the cinnamon sugar and whisk to combine. Dip the apple strips into the mixture and toss until evenly coated. Allow any excess mixture to drip off before carefully lowering half of the apples into the hot oil. Fry, tossing occasionally, until lightly browned, about 3 minutes. Let drain on the prepared baking sheet. Sprinkle with a pinch of salt. Fry the remaining apple strips in the same manner. Serve immediately alongside the whipped cream.

Thanksgiving

Hot Mussels 1 pound mussels 1/2 cup licorice-flavored liqueur (recommended: Pernod) 3 tablespoons salted butter, softened 1 teaspoon chopped fresh chives 1 teaspoon chopped fresh tarragon leaves 3 tablespoons fresh bread crumbs Freshly ground black pepper 1 lemon, cut into wedges Instructions: Preheat the oven to broil with the rack near the top. Clean the mussels, discarding any that are open. Bring the liqueur to a boil in a large pot, and add the mussels, cover, and cook 3 minutes, or until opened. Drain and discard any mussels that have remained closed. Mash the butter with the chives and tarragon in a bowl. Put a pinch of the herbed butter on each mussel. Sprinkle over the breadcrumbs. Grind over some pepper. Broil until the crumbs are golden, about 2 minutes. Serve the mussels with lemon wedges for squeezing.

New Year's Eve

Kakawa's Mayan Chile Chocolate Elixir 3 1/2 ounces unsweetened chocolate, chopped into chunks, such as Valrhona 4 tablespoons agave or honey 2 tablespoons chile powder (we use ancho) 1/4 teaspoon vanilla extract Instructions: In a medium saucepan, heat 1 1/2 cups water until almost boiling. Turn off the heat and add in the chocolate. Whisk until melted and combined. Turn the heat back on again if you wish to further melt, heat and thicken. However, do not walk away, chocolate burns very easily. Continue stirring until you remove it from the heat. Do not let the chocolate and water come to a full boil. After the water and chocolate are combined, add in the agave, chile powder and vanilla. Enjoy immediately while it's hot, or pour over ice for a unique experience!

Halloween

White Bean and Chorizo Soup 1 teaspoon olive oil 1 link or 5 1/2 ounces Chorizo sausage, diced 1 large onion, thinly sliced 2 celery stalks, diced 2 cloves garlic, crushed 2 teaspoons chopped fresh thyme 1 teaspoon paprika 2 tomatoes, diced 4 cups chicken stock 2 (14-ounce) cans cannellini beans, rinsed Sea salt and freshly cracked black pepper Instructions: In a large pan, heat the olive oil over high heat, and saute the sausage, until it crisps, about 3 to 4 minutes. Drain the pieces on a paper towel, and set aside. Reduce the heat to medium-low, and add the onion and celery to the pan and cook, stirring occasionally, until the vegetables have softened, about 6 to 7 minutes. Add in the garlic, thyme, and paprika and continue cooking and stirring, until the herbs are fragrant, about 1 to 2 minutes. Add the tomatoes and cook for another minute. Return the chorizo to the pan along with the stock. Bring the liquid to a boil, reduce the heat, and simmer, stirring occasionally, for 10 minutes. Add in the beans and cook for an additional 5 minutes. Season the soup with the sea salt and black pepper before serving.

New Year's Eve

Garlic Yukon Gold Mashed Potatoes 2 1 pound Yukon gold potatoes, washed and quartered 2 cloves garlic Kosher salt 1/2 to 3/4 cup heavy cream 1/2 stick cold butter, cut into 3 pats Instructions: Place the potatoes and garlic in a saucepan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well-seasoned end product. Bring the pan of water to a boil, reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes and garlic well and pass through a food mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product. While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil, remove from the heat. While the potatoes are still hot, add one-third of the cream and 2 pats of the butter and stir vigorously into the potatoes. Repeat this process two more times until all of the cream and butter has been incorporated. Taste the potatoes for seasoning, and add salt if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.

Thanksgiving

Pastel de Choclo 1 pound boneless skinless chicken breasts 5 cups chicken broth 1/4 cup vegetable oil 1 large onion, finely chopped 1 tablespoon paprika 2 teaspoons ground cumin 1 teaspoon dried oregano 1/4 cup butter 6 large ears fresh corn, husked or highquality frozen 1/2 to 1 cup milk 1 teaspoon salt 1 teaspoon sugar 8 fresh basil leaves, chopped 4 hardboiled eggs, peeled, sliced 1 cup pitted black brinecured olives (such as Alfonso or Kalamata) 1 cup raisins 2 tablespoons powdered sugar Instructions: Poach chicken in broth until cooked through. Cool in broth. Shred chicken. Save broth for another use. Set aside. Heat oil in heavy large skillet over medium heat. Add onion and stir until golden brown. Add paprika, cumin and oregano and stir until fragrant. Add shredded chicken and stir well. Season to taste with salt and pepper. Using grater, grate corn from cob (WilliamsSonoma sells a special gadget for grating corn right into a bowl). If using canned or frozen corn, pulse in food processor until coarsely pureed. Melt butter in heavy large skillet over medium heat. Add corn, sugar and salt. Gradually stir in enough milk and cook until mixture is slightly thick. Stir in basil. Preheat oven to 400 degrees F. Spoon chicken mixture into 2quart baking dish. Arrange hardboiled eggs, olives and raisins over. Pour corn mixture over, smoothing top to cover filling completely. Sprinkle powdered sugar over top. Bake until crust is golden brown and firm to touch, about 40 minutes. Serve hot.

Easter

Foil Wrapped Side of Salmon with Lemon and Rosemary 1 whole side salmon, scaled, with skin, pin bones removed (2 1/2 to 3 pounds) 2 teaspoons kosher salt 1 teaspoon freshly ground white pepper 1 teaspoon coarsely chopped fresh rosemary leaves 1 lemon, very thinly sliced 1/2 small red onion, thinly sliced 8 cloves garlic, thinly sliced 1/4 cup extra-virgin olive oil Instructions: Preheat the oven to 425 degrees F. Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package. Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.

Easter

True Brew Brewing a simply perfect cup of Joe can be perfectly simple, if you stick to some basic guidelines: Instructions: Buy quality whole beans from a reliable purveyor (preferably a roaster). If you don't have a grinder at home, ask a salesperson to grind whole beans for you rather than settling for pre-ground. Purchasing bulk (unpackaged) beans from a specialty shop is okay as long as the bins or jars are relatively small and refilled regularly. Large vats hold a lot of beans and therefore don't need frequent filling. That means that beans can hang around for a long time being exposed to light and air. That can mean stale beans, and staleness is not a desirable attribute. Purchase pre-packaged whole beans only when sealed in a foil-style bag featuring a one-way valve. The dime-shaped plastic valve is usually integrated into the packaging so that it will be as unobtrusive as possible, so check carefully. The absence of a valve means that the coffee probably sat and \gassed out\ before it was packaged. That means it could be stale. Stale, again, is not a good thing. And remember: paper bags with twist tops are temporary transportation vessels, not storage devices. Try to purchase only a week's worth of beans at a time. If you live where this is impractical, purchase several small sealed packages rather than one large one. Unopened one-way valve bags will keep coffee fresh for approximately three months. If you buy bulk coffee (not sealed with one-way valves) in large amounts, divide into weekly batches, seal in Mason-style jars and freeze. Transfer these small batches to counter top storage as needed (see below) . Store opened or bulk coffee in an airtight, opaque container and store at room temperature for up to a week. Grind coffee as close to brewing time as possible. For drip method, grind in blade style grinder for 15 to 20 seconds. For French presses, grind for only 10 to 12 seconds. Regardless of method, brew using 2 heaping tablespoons of coffee for each 6 ounces of clean (filtered or bottled), cool water. If you prefer a milder cup, brew to full strength (between 190 and 205 degrees F), and then dilute with hot water. Brewing with too little coffee will result in over-extraction, and that means bitterness. If you really want to taste the subtle nuances of regional coffees, consider a gold mesh filter. When purchasing a coffee maker (either manual or electric), look for a model that brews into a thermal carafe rather than a glass pot designed to sit on a heating element. Continuous heating of coffee leads to bitterness. Quality decaffeinated coffees usually cost more than regular beans.

Thanksgiving

Salabat 4-5 cups water 3 inches fresh ginger, sliced thinly 1 cup brown sugar Instructions: Boil the water, ginger, and brown sugar together. Reduce heat and simmer for 15-20 minutes. Add more water if tea is too strong. Strain and serve hot or cold.

Ramadan

Double-Fried French Fries 4 large russet potatoes (about 2 pounds) Canola oil, for deep-frying (about 2 quarts) Fine sea salt and freshly ground pepper Instructions: Fill a large bowl with cold water. Peel the potatoes. Cut into 1/3-inch-thick slices, then stack the slices and cut into 1/3-inch-thick sticks, adding the potato sticks to the bowl of water as you go. Soak at least 30 minutes and up to 24 hours. (This will help remove the excess starch from the potatoes and keep them from oxidizing.) Fill a heavy stockpot with 1 1/2 inches canola oil; fit with a deep-fry thermometer and heat the oil over medium heat until the thermometer registers 325 degrees F. Drain the potatoes and pat dry to remove any excess water. Add 2 handfuls of potatoes to the hot oil. (There should be at least 1 inch of oil above the potatoes.) Par-cook the potatoes until they are light brown, 5 to 7 minutes. Remove the potatoes with a slotted spoon, gently shaking off the excess oil; let drain on a rack. Repeat until all the potatoes are par-cooked. Bring the temperature of the oil to 350 degrees F. Cook the potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from the oil with a slotted spoon, shake off the excess and season lightly with salt and pepper. Repeat until all the potatoes are cooked.

Thanksgiving

Karythopitta: Walnut Cake 1 cup superfine sugar 1/4 cup honey 3/4 cup water 1 tablespoon brandy 4 cloves 1 cinnamon stick 3 pieces orange rind, pith removed 2 1/2 cups walnuts, finely ground 1 cup flour, sifted 2 teaspoons baking powder 1 teaspoon ground cinnamon Pinch ground clove 4 ounces unsalted butter 1/4 cup of superfine sugar 4 eggs, separated Instructions: For the syrup: Heat the sugar, honey, water, and brandy over medium-high heat until the sugar has dissolved. Turn heat to low and add in cloves, cinnamon stick, and orange rind. Simmer for 5 to 6 minutes and remove from the heat. Remove the orange, cloves and cinnamon stick and cool. Preheat oven to 350 degree F. For the Cake: In a medium bowl mix together walnuts, flour, baking powder, cinnamon, and clove. In a medium bowl, with an electric mixer, whip together the butter and sugar until fluffy. Slowly add in the egg yolks and continue whipping. Add in the walnut mixture slowly, and mix until well blended. In a very clean bowl, with an electric mixer, whip the egg whites until soft peaks form. Fold the egg whites into the batter until the mixture is completely incorporated. Grease a 12 by 9-inch baking pan. Pour the batter into the prepared pan. Place the pan in the oven and bake until the cake is golden brown, about 45 minutes. Remove from the oven and pour the syrup over the cake, until it is drenched in syrup. Cover with a kitchen towel and let cool. Cut into diamonds and serve.

Easter

Kale and Hummus Salad 1/3 cup extra-virgin olive oil 1 clove garlic, smashed 3 tablespoons tahini 3 tablespoons fresh lemon juice, from 1 large lemon 5 cups shredded Tuscan kale 1/2 teaspoon kosher salt One 15 1/2-ounce can garbanzo beans, drained and rinsed 1 cup shredded rotisserie chicken breast 1/2 cup dried cranberries Za'atar to finish, optional Instructions: Heat a small saute pan over medium heat. Add the olive oil and garlic and cook just until fragrant, 2 minutes. Allow to cool slightly. In a large bowl, whisk together the tahini and lemon juice. Gradually whisk in the garlic oil. Add the kale, salt and chickpeas and gently toss together, bringing the dressing up from the bottom to coat everything evenly. Add the chicken and cranberries, and toss. Sprinkle with za'atar if desired. Serve.

New Year's Eve

Ceviche 2 ears corn, grilled or roasted and cut off the cob 1 pint cherry tomatoes, halved 1 cucumber, sliced or diced 1 red onion, thinly sliced 1 sweet pepper, seeded and thinly sliced Fresh cilantro, fresh basil, or fresh Thai basil, to flavor Olive oil, to coat Juice of 2 limes Salt 12 ounces fresh fish (recommended: swordfish, tuna, fluke, bass, squid, scallop, shrimp, etc.) 1 tablespoon assorted spices (toasted or ground cumin, coriander, clove, cinnamon, sesame) 2 tablespoon hot sauce (recommended: homemade or chipotle Tabasco) 1 pound stemmed hot peppers 1/2 cup sugar 1/4 cup salt 3 cloves garlic 1 cup cider vinegar 1 cup water Instructions: For the ceviche: In bowl, combine herbs, olive oil, 1/2 the lime juice, and salt. Add the corn, tomatoes, cucumber, red onion, and sweet peppers and toss to coat. Dress the seafood with 1/2 the spice mix, salt, and the remaining 1/2 lime juice. Marinate in the refrigerator for 5 minutes to several hours, depending on your taste. To plate: Spoon 1 tablespoon hot sauce on the plate. Pile the vegetables on top and garnish with the seafood. Finish with a pinch of spices and herbs. For the hot sauce: Bring the hot peppers, sugar, salt, garlic, vinegar, and water to a boil. Simmer for 20 minutes, then carefully puree and adjust.

Mexican Independence Day

Roasted Lamb Chops with Harissa Two 8-rib racks of lamb, Frenched Kosher salt Extra-virgin olive oil 2 red bell peppers 2 teaspoons cumin seed, toasted and ground 2 teaspoons coriander seed, toasted and ground 2 teaspoons fennel seed, toasted and ground 2 teaspoons caraway seed, toasted and ground 4 dried red chiles, coarsely chopped 3 cloves garlic, smashed and finely chopped 2 tablespoons red wine vinegar 1/4 cup tomato paste Kosher salt 1/2 cup extra-virgin olive oil Instructions: For the lamb: Remove 2 ribs from each rack to make it a 6-rib rack: Do this by starting from either end and removing the second and seventh bone. This creates 6 chops that are thicker than a normal lamb chop -- YUM!! Cut each rack into 6 equal chops, place on a baking sheet, and transfer to the fridge. For the harissa: Preheat a grill. Place the bell peppers on the grill and cook them on all sides until the skin is black and charred. Transfer the peppers to a large bowl, cover with plastic wrap, and let them hang out until cool. HINT, HINT: This can totally be done ahead! YAY! Scrape the black charred skin off the peppers and remove the stem and seeds. Coarsely chop the peppers and transfer them to the bowl of a food processor. Add the cumin, coriander, fennel, caraway, chiles, garlic, vinegar, and tomato paste to the food processor and season with salt. Puree until smooth. Add 1/4 cup of the olive oil to the mixture and pulse, pulse, pulse. Add the remaining 1/4 cup olive oil and pulse again until thoroughly combined. Taste and season with salt. Taste again and re-season if needed. Store in an airtight container until ready to use. To make the lamb: Preheat the oven to 250 degrees F. Remove the lamb from the fridge, season generously with salt, and let sit for 15 to 20 minutes before cooking. Coat a large saute pan with olive oil and bring the pan to medium-high heat. Working in batches to avoid crowding the pan, add the lamb chops and cook for 3 to 4 minutes on each side for medium rare (if you like your meat a little more well done, lower the heat and cook them a minute or 2 longer). If the pan begins to smoke, lower the heat. The chops will be beautifully browned on each side. Stand up the chops to brown the fat edge along each chop. YUM!!! Brown food tastes good! Place the cooked chops on a baking sheet and transfer to the oven to keep them hot while the others cook. Top each lamb chop with a spoonful of harissa and serve.

Easter

Sugar Witch's Hat 2 1/2 cups granulated sugar Scant 2/3 cup light corn syrup Scant 1/2 cup water Orange and black food color paste Orange and black food color paste Vegetable baking spray Instructions: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 320 degrees F. Remove from the heat and carefully divide the cooked sugar between 2 medium-size microwaveable glass bowls. If you leave the sugar in the pan, the sugar will continue to cook and turn dark brown. A glass bowl will hold the temperature of the sugar. I put a towel under the bowl to keep the bowl from tipping over and to protect my hands from the heat of the glass. (The sugar will stay liquid enough to work with easily for about 10 minutes; after that it will start to thicken. If this happens before you are finished, just pop the bowl in the microwave for 3 to 5 minutes, until the sugar is liquid enough to work with once again.) Add a few drops of orange food coloring to 1 bowl and mix with a wooden skewer. Add a few drops of black food coloring to the other bowl and mix with a wooden skewer. To make the brim: Trace a large circle onto a piece of parchment paper. Turn over the paper and give it a light coating of vegetable cooking spray. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the inside of the circle, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the circle, making sure to come all the way to the edges of the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You will be able to see the paper through the sugar but you want to make this layer thick. Set aside to cool, about 5 minutes. To make the cone of the hat: Wash, dry, and lightly but thoroughly spray the clean, dry mold with the baking spray, wiping out excess with a paper towel. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the outside of the mold, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the mold, making sure to come all the way to the top and the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You should still be able to see the mold through the sugar. Make a nice thick layer of sugar so the hat will be sturdy. Set aside to cool, about 5 minutes. To unmold, place your hands on the inside of the mold and let your fingers gently pull or slide the sugar loose from the side of the mold. You will need to apply this gentle pressure all around the inside. Keep moving the sugar as it cools. This will keep it from resticking but you need to wait until the sugar has cooled. Once the sugar has released from the mold, carefully lift it out and place it over the brim. If the sugar is still too warm, the hat may begin to collapse. That is why it is a good idea to release the sugar from the mold but leave it in the mold until it has cooled completely. (At this stage, the cage can be stored, right side up, in an airtight container in a cool, dry place for 1 to 2 days.) Carefully remove the parchment paper from the brim. You should be able to pull it out from under the brim. Do not worry if the brim cracks or breaks. You can use a blow torch to melt the sugar back into place. Carefully lift the cone of the hat and center it on top of the brim. I used a special Croquembouche mold to make my Witch's Hat because it is exactly the right shape. You do not need to buy this expensive mold to make your decoration. Use any metal or ceramic shape, preferably one that does not have outside handles or seams. Remember you are working with hot sugar so be sure to have a bowl of cold water ready in case you get any of it on your skin. It is best to work with sugar on a dry day, as the humidity will melt the sugar. To be on the safe side, make your sugar decoration no more than one to two hours before you are ready to serve them.

Halloween

Remoulade Deviled Eggs with Pickled Shrimp 1 cup freshly squeezed lemon juice 1 cup white wine vinegar 2 cloves garlic, chopped 1/2 Spanish onion, chopped 1 tablespoon pickling spice 2 dried chiles de arbol or 1/4 teaspoon red chile flakes 12 large (21/24 count) shrimp, peeled and deveined, tails off Kosher salt 1/4 cup hot sauce, such as Frank's Red Hot 6 hard-cooked eggs, halved 1/2 cup mayonnaise 1 tablespoon whole-grain mustard 2 cornichons, finely diced 1 tablespoon finely chopped fresh dill 1 tablespoon finely sliced chives Kosher salt and freshly ground black pepper Parsley leaves, for garnish Smoked paprika, for garnish Instructions: For the pickled shrimp: Combine the lemon juice, vinegar, garlic, onions, pickling spice, chiles and 1/2 cup water in a medium saucepan. Bring to a boil and cook for 1 minute. Reduce to a simmer; cook for another 4 minutes. Transfer to a large bowl and let cool to room temperature. Fill a bowl with ice water; set aside. Bring a medium pot of salted water to a boil. Add the shrimp and cook for 1 1/2 minutes. Drain and plunge in the ice water to stop cooking. Drain again and pat dry. Add the cooked shrimp to the pickling liquid, cover and refrigerate for at least 4 hours and up to 24 hours. Drain the shrimp well and put in a bowl; add the hot sauce and toss to combine. For the remoulade deviled eggs: Remove the yolks from the eggs and place in a medium bowl; mash to a paste with a fork. Place the egg whites, cut-side up, on a large plate or platter. Add the mayonnaise to the mashed yolks; mix until well combined. Fold in the mustard, cornichons, dill, chives, 1/4 teaspoon salt and 1/8 teaspoon pepper. Fill the egg whites with the yolk mixture. Top each deviled egg with a pickled shrimp and garnish with a parsley leaf. Sprinkle the shrimp with a pinch of smoked paprika.

Easter

Carrot Slaw 2 pounds carrots, approximately 12 to 15 medium 1/2 cup mayonnaise Pinch kosher salt 1/3 cup sugar 1/2 cup canned, crushed pineapple, drained thoroughly of all liquid 1/2 cup raisins 2 teaspoons curry powder 1 teaspoon minced garlic Pinch celery seed and/or caraway seed, optional Instructions: Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips. In a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.

Easter

Five-Spice Turkey with Sweet and Sour Glaze 3 tablespoons (25 grams) kosher salt 1 tablespoon (12 grams) sugar 1 tablespoon plus 2 teaspoons five-spice powder, divided One 12-pound turkey, giblets removed, rinsed and patted dry 4 tablespoons (112 grams) unsalted butter Small handful fresh thyme sprigs 3 fresh bay leaves 2 mandarins or tangerines, halved 1 medium yellow onion, quartered One 2-inch piece fresh ginger, sliced 3 cups low-sodium chicken broth, divided Flaky salt 1/3 cup (90 grams) ketchup 1/3 cup (107 grams) apricot jam 1/3 cup pineapple juice 2 tablespoons cider vinegar 1 tablespoon light brown sugar 1 tablespoon soy sauce 2 teaspoons chopped fresh ginger 1 teaspoon five-spice powder 1/2 teaspoon kosher salt Mandarins, cut into wedges, fresh cilantro sprigs and whole scallions, for serving Instructions: For the turkey: In a small bowl, combine the salt, sugar and 2 teaspoons of the five-spice powder. Stir to fully combine. Sprinkle about a quarter of the sugar-spice mixture in the cavity of the turkey and rub the rest all over the exterior. Place the turkey on a rack in a roasting pan and refrigerate, uncovered, for at least 12 hours and up to 24 hours. Remove the turkey from the fridge 1 hour before roasting. Arrange an oven rack in the lower third of the oven; preheat to 350 degrees F. In a small saucepan, melt the butter over low heat. Stir in remaining 1 tablespoon five-spice powder. Set aside to cool. Stuff the cavity of the turkey with the thyme, bay leaves, mandarins, onion and ginger. Brush the turkey all over with the cooled butter mixture. Pour 2 cups of the chicken broth into the pan. Roast the turkey until it reaches 145 to 150 degrees F on an instant-read thermometer inserted in the deepest part between the leg and breast, 2 to 2 1/2 hours. While the turkey is roasting, make the glaze: In a small saucepan over medium heat, whisk together the ketchup, jam, pineapple juice, cider vinegar, brown sugar, soy sauce, ginger, five spice and salt. Bring to a boil and reduce to a simmer, cooking until thick and syrupy, 3 to 5 minutes. You should have about 1 cup glaze. Remove half of the glaze and set aside for serving. Once the turkey reaches 145 to 150 degrees F, add the remaining 1 cup chicken broth into the roasting pan. Then brush the turkey all over with the remaining half of the glaze. Return to the oven and continue to roast (tenting with foil towards the end if it is getting too brown), brushing the turkey with the remaining glaze halfway through, until the turkey is deeply glazed and reads 165 degrees F on an instant-read thermometer, 30 to 45 minutes more. Remove the turkey to a cutting board to rest for 30 minutes. Season with flaky salt. Pour the pan juices into a large measuring cup and skim the fat from the top. Stir the defatted juices into the reserved half of the glaze to make a sauce; keep warm. To carve, cut down through the breasts, along the breastbone, to remove. Slice both breasts crosswise into thick slices. Cut through the skin attaching each leg and pull slightly to open up the space, then follow the natural curve of the leg to remove the leg/thigh in one piece. Cut at the joint to separate the leg from the thigh. Remove the thigh bones and cut the thighs into 2 or 3 pieces each. Cut off the wings. Serve the drumsticks and wings whole on a platter with the sliced meat, decorating the platter with the mandarins, cilantro and scallions. Serve the sauce on the side for drizzling.

Thanksgiving

Giant Cinnamon Roll Snowman Nonstick cooking spray Two 17.5-ounce tubes refrigerated large cinnamon rolls, such as Pillsbury Grands! Two 16-ounce containers cream cheese or vanilla frosting Black icing gel, such as Wilton Sparkle Gel Green or red icing gel, such as Wilton Sparkle Gel 1 orange candy, such as a gum drop or an M&M Instructions: Position an oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray 2 rimmed baking sheets with nonstick spray. Remove the cinnamon rolls from the tubes and place on a large cutting board or a clean work surface; reserve the icing from the tubes for serving. Unravel 3 rolls and coil them around 1 intact roll to create a very large cinnamon roll. This will be the base of the snowman. Place on the bottom half of one of the prepared baking sheets, with a short side of the sheet facing you. Unravel 2 more cinnamon rolls and coil them around 1 intact roll. This will be the body. Place it on the baking sheet, adjoining the base of the snowman. Gently squeeze so they just adhere. Unravel 1 more cinnamon roll and coil it around 1 intact roll. This will be the head of the snowman. Place it on the baking sheet, adjoining the top of the body. Bake until golden brown, puffed up and cooked through, 24 to 28 minutes. Meanwhile, unravel the remaining cinnamon roll into a strip of dough. Cut crosswise into 5 equal pieces. Coil 3 of the pieces each to create 3 mini cinnamon rolls. These will be the buttons. Roll out each of the remaining 2 pieces to about 3 inches long. These will be the snowman arms. Transfer the buttons and snowman arms to the second prepared baking sheet. When the snowman finishes baking, let it cool slightly on the baking sheet on a wire rack. Bake the second baking sheet until the buttons are cooked through and puffed up, 15 to 18 minutes. Let cool completely. Once the snowman is cool enough to touch, transfer to a large cutting board or platter. Using a butter knife of small offset spatula, evenly spread 1 container of frosting all over the snowman, frosting the crevices and even the sides of the rolls, if you like. This will act as the crumb coat. Reserve 1/4 cup of the second container of frosting and spread the remaining all over the snowman, creating large swirls. Decorate the base and body of the snowman with the cooled cinnamon roll buttons. Spread 2 tablespoons of the reserved frosting all over each snowman arm and adhere the arms to the snowman body. Use the black gel icing to pipe eyes and a smiling mouth. Use the green gel icing to pipe a scarf. Add the orange candy for the nose. Transfer the reserved icing to a small bowl and serve it on the side for dipping.

Winter/Holiday Season

Pomegranate Iced Tea Juice of 2 lemons Juice of 2 limes 2 tablespoons brown sugar Sprigs of fresh mint, for muddle and garnish 8 cups sweet tea 4 cups pomegranate juice 1 cup cranberry juice Ice, for glasses Instructions: In a mixing bowl, crush or muddle the lemon and lime juices with the brown sugar, blending the juices and sugar together. Next, thin slice a few mint leaves and add to the juices. Then add the sweet tea, pomegranate juice and cranberry juice and mix well. After mixing, serve over ice and garnish with fresh mint.

New Year's Eve

Pumpkin Keg Bourbon-Apple Punch 1 large pumpkin (about 15 pounds) 3 red apples 2 tablespoons whole cloves 12 cups (3 quarts) apple cider One 750-ml bottle bourbon (about 3 cups) 20 dashes bitters (about 1/2 teaspoon) Juice of 4 1/2 lemons (about 3/4 cup) Instructions: For the pumpkin: Cut off the top of the pumpkin with a sharp knife. Clean out the seeds and pulp with an ice cream scoop. Insert a tap in the empty pumpkin according to the package directions; set aside. (See Cook's Note). For the punch: Slice the apples into thin rings and place on a parchment-lined baking sheet. Stud each slice with 5 to 6 whole cloves and then freeze until solid, about 4 hours and up to overnight. Meanwhile, stir together the apple cider, bourbon, bitters and lemon juice in the cavity of the pumpkin and top with the pumpkin lid. Refrigerate until the pumpkin and the punch inside are well chilled, at least 2 hours. Remove the lid and add the apple slices to the punch and serve.

Thanksgiving

\Just In Case\ Pie 2 cups finely crushed chocolate sandwich cookies (recommended: Oreo) 3/4 cup finely chopped pecans 1/2 cup butter, melted 1 envelope unflavored gelatin 1/4 cup cold water 1 3/4 cups whipping cream, divided 1 cup semisweet chocolate chips 2 eggs 1 teaspoon vanilla 1 cup caramels (about 24) 2 tablespoons unsalted butter Pinch salt Instructions: For Crust: Preheat the oven to 350 degrees F. In a small bowl mix together the cookie crumbs, pecans, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate and bake for 10 minutes. Remove the crust from the oven and cool completely before filling For Filling: Sprinkle the gelatin over the water in a small saucepan; let stand for 1 minute. Stir over low heat until the gelatin is completely dissolved, about 3 minutes. Stir in 1 cup of the cream. Heat just to a simmer then immediately pour into a food processor or a blender. Add the chocolate chips and process until the chocolate is completely melted, about 1 minute. With the machine running add 1/2 cup of the remaining cream, the eggs, and the vanilla. Pour into large bowl and refrigerate until thickened, about 15 minutes. In the meantime, combine the caramels, remaining 1/4 cup of cream, butter, and salt in a small saucepan. Simmer over low heat, stirring occasionally, until completely melted and smooth. Pour into the prepared crust; let stand until beginning to set, about 10 minutes. Beat the cooled and thickened gelatin mixture until smooth and pour it over the caramel layer. Refrigerate the pie, covered until firm, about 3 hours.

Thanksgiving

Fried Mascarpone Custard with Strawberry Tawny Port Sorbet and Valrhona Ganache 4 cups milk 1/2 cup sugar 1 tablespoon vanilla extract 1 cup mascarpone cheese 1 lime, zested 1 tablespoon cornstarch 4 eggs 8 egg yolks 1 cup all-purpose flour 3 eggs 1 cup panko crumbs 1 to 2 tablespoons vegetable oil 1 to 2 tablespoons butter Julienned slices of strawberry, for garnish Fresh mint, for garnish 1 pound strawberries, stemmed 1/2 cup tawny port 1 cup sugar 1 vanilla bean 1 lemon, juiced 5 ounces egg whites (about 5 egg whites) 3/4 cup half-and-half 6 ounces all-purpose flour 5 ounces confectioners' sugar 3/4 cup whole milk 1/4 cup heavy cream 8 ounces Valrhona chocolate Instructions: Custard: In a heavy saucepan, bring 3 cups milk, sugar, vanilla, mascarpone, and zest to a boil. In a bowl, dissolve cornstarch in 1 cup milk, add eggs and yolks, and stir well. Temper the egg mixture with the hot milk mixture, and then add all of the egg mixture into the milk mixture and cook until rather thick. Pour into a greased half-sheet pan, cover with parchment paper, and refrigerate until completely cooled. Sorbet: Puree all ingredients in a food processor. Pass through a sieve onto a sheet pan. Spread out on a sheet pan and transfer to the freezer. Once frozen, process again in a food processor until smooth and freeze again. Repeat process 1 more time. Keep in the freezer. Tuiles: Preheat the oven to 300 degrees F. In a medium bowl, whisk together the egg whites and half-and-half. In a separate bowl, combine the flour and sugar. Whisk the dry ingredients into the wet until fully incorporated. On a baking sheet lined with a silpat nonstick baking sheet or parchment paper, spread out circles of batter. Place in oven for 6 minutes. While hot, shape cookies as desired. Ganache: In a double boiler or heavy saucepan, bring the milk and heavy cream to a simmer. Add chopped chocolate and stir until chocolate is melted and shiny. Keep warm until ready to serve. Just before serving, cut custard using a triangle mold. Dust in flour, then eggs, and then bread crumbs. In a skillet, melt oil and butter over medium-high heat. Add bread crumb-covered triangles to the pan and cook until golden brown. To serve, sauce plate with ganache, and place custard on 1 side of plate. Place sorbet on top of custard, and place a tuile on top of the sorbet. Place julienned strawberry with mint opposite custard.

Easter

Tabbouleh 1 cup bulgur wheat (fine-medium grind) 2 cups hot water 1 pound ripe tomatoes, seeded and chopped (about 2 cups) 1 bunch green onions, white and green part, finely chopped (about 1 cup) 1 hothouse cucumber, halved, seeded and diced (about 2 cups) 2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups) 1 bunch fresh mint leaves, finely chopped (about 1/2 cup) 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 2 lemons, juiced 1/4 cup extra-virgin olive oil Instructions: Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible. In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.

Eid al-Fitr

Citrus Salmon Lollipuffs 1 pound thawed frozen salmon fillets, cut into 1-inch cubes 2 tablespoons lemon juice 3 tablespoons teriyaki sauce 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed 1/3 cup orange marmalade Instructions: 1. Heat the oven to 400 degrees F. Place the salmon into a medium bowl. Add the lemon juice and 2 tablespoons teriyaki sauce and toss to coat. 2. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 16 (1/2-inch wide) strips crosswise, making 32 in all. Cut each strip in half crosswise, making 64 in all. Place 2 strips on a baking sheet to form a cross shape. Repeat with remaining strips. Place 1 piece salmon in the center of each pastry cross. Fold the ends of the pastry cross over the filling and press to seal. Turn the pastries seam-side down on the bakingsheets. 3. Bake for 20 minutes or until the pastries are golden brown. Stir the marmalade and remaining teriyaki sauce in a small bowl. Serve the pastries on 3-inch wooden skewers with the marmalade mixture for dipping.

New Year's Eve

Caramel Apple Pie Pie Dough, recipe below 7 large Granny Smith or Pippin apples, peeled and cored 1 cup sugar 3 tablespoons quick-cooking tapioca 1 teaspoon ground cinnamon 1/2 teaspoon salt Juice of 1/2 lemon 1 tablespoon heavy cream 1 large egg Caramel topping, recipe follows 1/2 cup packed brown sugar 4 tablespoons unsalted butter 2 tablespoons heavy cream 1/2 cup pecan halves 2 cups all-purpose flour 1/2 cup lard 2 1/2 tablespoons unsalted butter 1/2 teaspoon salt About 1/2 cup iced water Instructions: Butter and flour a 9-inch glass pie plate. On a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick. Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching. Chill 30 minutes. Roughly chop the apples into small pieces, about the size of lima beans. (The apples should measure about 9 cups chopped.) Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl. Set aside until the juices begin to run, about 10 - 15 minutes. Beat together the cream and egg to make a glaze and brush over the edges and bottom of the crust. Mound the apple filling in the pie shell. It will be quite full. Roll out the remaining dough to a large round about 1/8'' thick. Place over the filling a seal the edges together by gently pressing together. Trim any excess dough with scissors and flute the edges. Brush the top with the remaining egg glaze. Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust. Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge. Chill for 30 minutes before baking. Preheat oven to 425 degrees. Place the pie plate on a cookie sheet and bake 10 - 15 minutes, or until the top is golden brown. Reduce the heat to 300 degrees and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil). Meanwhile prepare the caramel topping. Spoon the hot caramel over the top of the pie to coat and return to the oven. Bake 5 minutes longer, or until the caramel sets. Cool on a rack before serving. In a small saucepan combine brown sugar, butter and cream. Bring to a boil and cook for 2 minutes. Remove from the heat and stir in the pecan halves. In a large bowl combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should be able to see chunks of fat. Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week.

Thanksgiving

Wolf Hash-Home Fries with Pastrami, Corned Beef, and Salami Tidbits 1 1/2 pounds baking potatoes, like russets, skinned, cubed and par-boiled 1 large Spanish onion, cut into chunks 1/4 cup canola oil 3 cloves garlic, minced 1/2 pound mixed scraps of pastrami, corned beef, salami, franks, etc., cut into 1/2-inch pieces Instructions: In a large saute pan, heat the oil. Add the onions and the garlic, stirring to coat with the oil. Add the potatoes and the meat. Saute until brown and hot.

Thanksgiving

Cinnamon Sugar French-Style Texas Toast 1 cup milk 3 large eggs, beaten 1/4 cup sugar 2 teaspoons ground cinnamon 4 tablespoons unsalted butter 8 thick slices white bread (about 3/4 of a white sandwich or Pullman loaf, cut into 3/4-inch-thick slices) Suggested servings: Jam or hot pure maple syrup Instructions: Preheat an oven to 200 degrees F, and place a rack on a sheet pan. Whisk the milk and eggs in a glass pie or casserole dish until evenly combined. Whisk the sugar and cinnamon in a small bowl. Heat a large skillet over medium heat. Add about 1/2 a tablespoon of butter to the skillet, swirling the pan to coat the surface. Dip 2 slices of bread into the egg mixture and immediately lay in the skillet. Sprinkle the cinnamon sugar on top and cook until the undersides are brown and crisp, about 4 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the toast, cook until golden on the underside, about 3 minutes more. Serve immediately or transfer to the rack in the oven to keep warm. Repeat with the remaining bread and batter. Serve with jam or maple syrup.

Thanksgiving

Southern Fried Chicken with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes 1 whole chicken, cut into 8 pieces 1 tablespoon poultry seasoning 2 eggs, whisked 3/4 cup milk 1 cup all-purpose flour Vegetable oil, for frying Salt and freshly ground pepper Salt and freshly ground pepper Buttered Mashed Potatoes, recipe follows Sauteed Peas and Tomatoes, recipe follows 2 large white potatoes, peeled and cubed (recommended: Russets) 2 tablespoons butter Salt and pepper Salt and pepper 1 1/2 cups fresh peas 1 tablespoon butter 1 cup diced tomatoes Instructions: Rub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture. Heat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through. Serve with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes. In a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency. In a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.

Thanksgiving