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Lemon-Rosemary Chicken Skewers

['8 skinless boneless chicken breast halves (each about 7 ounces)', '48 8-inch bamboo skewers, soaked in water 30 minutes, drained', '1 1-pint basket grape tomatoes or small cherry tomatoes', '1 cup olive oil', '1 cup fresh lemon juice', '6 bay leaves, broken into small pieces', '3 tablespoons chopped fresh rosemary', '4 large garlic cloves, pressed', '2 teaspoons salt', '2 teaspoons hot pepper sauce', '1 cup light mayonnaise']

Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary. Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight. Preheat oven to 425°F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter. Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce.

lemon-rosemary-chicken-skewers-104459

['8 skinless boneless chicken breast halves (each about 7 ounces)', '48 8-inch bamboo skewers, soaked in water 30 minutes, drained', '1 1-pint basket grape tomatoes or small cherry tomatoes', '1 cup olive oil', '1 cup fresh lemon juice', '6 bay leaves, broken into small pieces', '3 tablespoons chopped fresh rosemary', '4 large garlic cloves, pressed', '2 teaspoons salt', '2 teaspoons hot pepper sauce', '1 cup light mayonnaise']

Thai-Style Chicken and Rice Soup

['8 cups chicken stock or low-sodium chicken broth (64 fl oz)', '4 cups water', '1 tablespoon Thai green curry paste*', '4 garlic cloves, coarsely chopped', '1 (2-inch) piece peeled fresh ginger, coarsely chopped', '1 teaspoon coriander seeds, crushed', '2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)', '1 cup jasmine rice', '3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined', '1 (13- to 14-oz) can unsweetened coconut milk, stirred well', '1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips', '2 tablespoons Asian fish sauce', '2 tablespoons fresh lime juice', '1 1/2 teaspoons salt, or to taste', 'Accompaniment: lime wedges']

Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes. Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes. Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped cilantro. *Available at Asian markets, some specialty foods shops, and some supermarkets.

thai-style-chicken-and-rice-soup-109019

['8 cups chicken stock or low-sodium chicken broth (64 fl oz)', '4 cups water', '1 tablespoon Thai green curry paste*', '4 garlic cloves, coarsely chopped', '1 (2-inch) piece peeled fresh ginger, coarsely chopped', '1 teaspoon coriander seeds, crushed', '2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)', '1 cup jasmine rice', '3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined', '1 (13- to 14-oz) can unsweetened coconut milk, stirred well', '1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips', '2 tablespoons Asian fish sauce', '2 tablespoons fresh lime juice', '1 1/2 teaspoons salt, or to taste', 'Accompaniment: lime wedges']

Sweet-and-Sour Stuffed Mustard Cabbage

['1 large onion (1 lb), halved and thinly sliced crosswise', '3 tablespoons vegetable oil', '1 (28- to 32-oz) can whole tomatoes including juice', '3 tablespoons fresh lemon juice', '3 tablespoons packed dark brown sugar', '1/2 cup dried sour cherries', '2 teaspoons salt', '1/2 teaspoon black pepper', '2 lb wrapped-heart mustard cabbage (2 heads)', '1 lb ground chuck (preferably not lean)', '3 tablespoons long-grain rice', '3 tablespoons water', '1/4 cup grated onion', '2 teaspoons salt', '1/4 teaspoon black pepper']

Cook onion in oil in a 12-inch deep heavy skillet over moderate heat, stirring occasionally, until golden, 12 to 15 minutes. Add tomatoes with juice, lemon juice, brown sugar, cherries, salt, and pepper and simmer, uncovered, breaking up tomatoes into smaller pieces with a wooden spoon and stirring occasionally, 30 minutes. Immerse whole heads of cabbage, 1 at a time if necessary, in a large pot of boiling salted water and cook until leaves are tender but still hold their shape, about 5 minutes. Transfer cabbages with a large slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander. Separate leaves, then cut off and reserve tough stem ends. Discard core. Pat leaves dry with paper towels. Stir together beef, rice, water, onion, salt, and pepper. Spread out 1 large cabbage leaf on a work surface and put 2 tablespoons filling in center. Fold both sides of leaf toward center (over filling), then fold stem over filling and roll tightly into a cylinder. Stuff remaining cabbage leaves in same manner, using less filling for smaller leaves. Chop any unused leaves and reserved stem ends and stir into simmering sauce. Arrange stuffed cabbage rolls, seam sides down, in 1 layer over sauce and simmer, covered, 1 1/2 hours.

sweet-and-sour-stuffed-mustard-cabbage-107746

['1 large onion (1 lb), halved and thinly sliced crosswise', '3 tablespoons vegetable oil', '1 (28- to 32-oz) can whole tomatoes including juice', '3 tablespoons fresh lemon juice', '3 tablespoons packed dark brown sugar', '1/2 cup dried sour cherries', '2 teaspoons salt', '1/2 teaspoon black pepper', '2 lb wrapped-heart mustard cabbage (2 heads)', '1 lb ground chuck (preferably not lean)', '3 tablespoons long-grain rice', '3 tablespoons water', '1/4 cup grated onion', '2 teaspoons salt', '1/4 teaspoon black pepper']

Cauliflower Fritters

['1 small head cauliflower (1 3/4 pounds), cut into short 1/2-inch-wide florets', '1 teaspoon coriander seeds', '2 large eggs', '2 tablespoons all-purpose flour', '1 tablespoon chopped fresh chervil (optional)', '1 tablespoon chopped fresh flat-leaf parsley', '1 tablespoon chopped fresh mint', '1 tablespoon chopped fresh chives', '1 teaspoon salt', '1/8 teaspoon black pepper', 'Pinch of freshly grated nutmeg', '1 to 2 tablespoons olive oil', '2 ounces thinly sliced smoked salmon, torn into 40 small pieces', '1/4 cup crème fraîche*', 'Garnish: fresh chervil or chopped fresh chives']

Cook cauliflower with coriander seeds in a 4- to 5-quart pot of simmering salted water, uncovered, until tender, 9 to 11 minutes. Transfer cauliflower with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain well in a colander, then discard any seeds clinging to cauliflower and pat cauliflower dry. Lightly mash half of florets in a bowl with a fork and gently stir in remaining florets. Whisk together eggs, flour, chervil (if using), parsley, mint, chives, salt, pepper, and nutmeg in a large bowl until combined, then stir in all of cauliflower. Heat 1/2 tablespoon oil in a 10-inch heavy nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 6, drop rounded teaspoons of cauliflower mixture into skillet, patting each lightly with back of spoon to flatten into a 1 1/2- to 2-inch round. Fry, turning over once, until golden and cooked through, about 2 minutes per batch, and transfer to platters. Add more oil to skillet between batches as needed. Top each fritter with a piece of salmon and 1/4 teaspoon crème fraîche. Serve warm. *Available at specialty foods shops and some supermarkets

cauliflower-fritters-108653

['1 small head cauliflower (1 3/4 pounds), cut into short 1/2-inch-wide florets', '1 teaspoon coriander seeds', '2 large eggs', '2 tablespoons all-purpose flour', '1 tablespoon chopped fresh chervil (optional)', '1 tablespoon chopped fresh flat-leaf parsley', '1 tablespoon chopped fresh mint', '1 tablespoon chopped fresh chives', '1 teaspoon salt', '1/8 teaspoon black pepper', 'Pinch of freshly grated nutmeg', '1 to 2 tablespoons olive oil', '2 ounces thinly sliced smoked salmon, torn into 40 small pieces', '1/4 cup crème fraîche*', 'Garnish: fresh chervil or chopped fresh chives']

Fuyu Persimmon and Avocado Salad

['2 tablespoons fresh lemon juice', '4 teaspoons water', '1 1/2 tablespoons sweet white miso* (fermented soybean paste)', '1/4 teaspoon black pepper', '1/8 teaspoon salt', '1/3 cup olive oil', '3 firm-ripe California avocados (1 1/2 pound total)', '1 pound firm-ripe Fuyu persimmons, peeled, halved lengthwise, seeded if necessary, and thinly sliced crosswise', '2 bunches watercress (6 ounces total), coarse stems discarded']

Blend together lemon juice, water, miso, pepper, and salt in a blender until smooth. With motor running, add oil in a slow stream in 3 batches, blending until emulsified after each addition. Season with salt and pepper. Halve, pit, and peel avocados, then thinly slice crosswise. Gently toss together avocados, persimmons, and 6 tablespoons dressing. Toss watercress with just enough dressing to coat (about 3 tablespoons) in another bowl. Divide persimmon mixture among 6 plates and top with watercress. *Available at Asian markets and Uwajimaya (800-889-1928).

fuyu-persimmon-and-avocado-salad-108870

['2 tablespoons fresh lemon juice', '4 teaspoons water', '1 1/2 tablespoons sweet white miso* (fermented soybean paste)', '1/4 teaspoon black pepper', '1/8 teaspoon salt', '1/3 cup olive oil', '3 firm-ripe California avocados (1 1/2 pound total)', '1 pound firm-ripe Fuyu persimmons, peeled, halved lengthwise, seeded if necessary, and thinly sliced crosswise', '2 bunches watercress (6 ounces total)', 'coarse stems discarded']

Roasted Potatoes with Chipotle and Garlic

['2 pounds medium Yukon Gold potatoes, each cut into 8 wedges', '1/4 cup olive oil', '1 1/2 teaspoons chipotle powder*', '2 large garlic cloves, minced', '2/3 cup crème fraîche or sour cream', '4 teaspoons fresh lime juice', '2 tablespoons chopped fresh cilantro', 'Lime wedges']

Position rack in bottom third of oven and preheat to 400°F. Toss potatoes and oil in bowl to coat. Transfer to large baking sheet, one cut side down. Roast 15 minutes. Turn potatoes to expose other cut side. Roast until golden brown and tender, about 15 minutes. Sprinkle potatoes with 1 teaspoon chipotle powder, garlic, salt, and pepper; toss to coat. Turn potatoes skin side down. Roast 10 minutes longer. Meanwhile, stir crème fraîche, lime juice, and remaining 1/2 teaspoon chipotle powder in medium bowl to blend. Season chipotle cream with salt and pepper. Arrange potatoes on platter. Sprinkle with cilantro. Serve, passing chipotle cream and lime wedges separately. Available at Latin American markets and some supermarkets.

roasted-potatoes-with-chipotle-and-garlic-106333

['2 pounds medium Yukon Gold potatoes, each cut into 8 wedges', '1/4 cup olive oil', '1 1/2 teaspoons chipotle powder*', '2 large garlic cloves, minced', '2/3 cup crème fraîche or sour cream', '4 teaspoons fresh lime juice', '2 tablespoons chopped fresh cilantro', 'Lime wedges']

Seared Scallops with Brussels Sprouts and Bacon

['10 ounces Brussels sprouts, trimmed and halved lengthwise', '3 bacon slices (3 ounces), cut crosswise into 1/2-inch pieces', '1 cup low-sodium chicken broth', '1/4 cup plus 2 teaspoons water', '1 1/2 tablespoons unsalted butter', '1/4 teaspoon salt', 'Pinch of sugar', '12 large sea scallops (1 1/4 pounds), tough muscle removed from side of each if necessary', '2 teaspoons olive oil', '3/4 teaspoon cornstarch', '2 teaspoons fresh lemon juice']

Blanch Brussels sprouts in a 3- to 4-quart saucepan of boiling salted water , uncovered, 3 minutes, then drain. Cook bacon in a 10-inch heavy skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon with a slotted spoon to a small bowl and reserve bacon fat in another small bowl. Add 1/4 cup broth and 1/4 cup water to skillet and bring to a simmer, scraping up any brown bits. Add butter, salt, sugar, a pinch of pepper, and Brussels sprouts and simmer, covered, 4 minutes. Remove lid and cook over moderately high heat, stirring occasionally, until all liquid is evaporated and Brussels sprouts are tender and golden brown, about 8 minutes more. Stir in bacon and remove from heat. While Brussels sprouts are browning, pat scallops dry and season with salt and pepper. Heat oil with 2 teaspoons bacon fat in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and just cooked through, 4 to 6 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil. Pour off and discard any fat from skillet used to cook scallops. Add remaining 3/4 cup broth and simmer, stirring and scraping up any brown bits, 1 minute. Stir cornstarch into remaining 2 teaspoons water in a cup, then stir into sauce along with any scallop juices accumulated on platter. Simmer, stirring, 1 minute, then remove from heat and stir in lemon juice and salt and pepper to taste. Serve Brussels sprouts topped with scallops and sauce.

seared-scallops-with-brussels-sprouts-and-bacon-108676

['10 ounces Brussels sprouts, trimmed and halved lengthwise', '3 bacon slices (3 ounces), cut crosswise into 1/2-inch pieces', '1 cup low-sodium chicken broth', '1/4 cup plus 2 teaspoons water', '1 1/2 tablespoons unsalted butter', '1/4 teaspoon salt', 'Pinch of sugar', '12 large sea scallops (1 1/4 pounds), tough muscle removed from side of each if necessary', '2 teaspoons olive oil', '3/4 teaspoon cornstarch', '2 teaspoons fresh lemon juice']

Sauteed Cod on Snow Peas and Cabbage with Miso Sesame Vinaigrette

['2 tablespoons seasoned rice vinegar', '3 tablespoons water', '2 tablespoons red or white miso (fermented soybean paste)', '1 tablespoon sugar', '1 tablespoon mirin (Japanese sweet rice wine)', '2 tablespoons finely grated peeled fresh ginger', '4 teaspoons nerigoma (Japanese sesame paste) or well-stirred tahini', '3 tablespoons vegetable oil', '2 tablespoons vegetable oil', '2 garlic cloves, finely chopped', '1/2 lb Savoy cabbage, very thinly sliced crosswise', '1/2 lb napa cabbage, very thinly sliced crosswise', '1/4 lb snow peas, very thinly sliced lengthwise', '2 tablespoons vegetable oil', '4 (5-oz) pieces cod fillet (3/4 to 1 inch thick)']

Purée all vinaigrette ingredients in a blender until smooth. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean. Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total. Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.

sauteed-cod-on-snow-peas-and-cabbage-with-miso-sesame-vinaigrette-106743

['2 tablespoons seasoned rice vinegar', '3 tablespoons water', '2 tablespoons red or white miso (fermented soybean paste)', '1 tablespoon sugar', '1 tablespoon mirin (Japanese sweet rice wine)', '2 tablespoons finely grated peeled fresh ginger', '4 teaspoons nerigoma (Japanese sesame paste) or well-stirred tahini', '3 tablespoons vegetable oil', '2 tablespoons vegetable oil', '2 garlic cloves, finely chopped', '1/2 lb Savoy cabbage, very thinly sliced crosswise', '1/2 lb napa cabbage, very thinly sliced crosswise', '1/4 lb snow peas, very thinly sliced lengthwise', '2 tablespoons vegetable oil', '4 (5-oz) pieces cod fillet (3/4 to 1 inch thick)']

Basic Hollandaise Sauce

['3 egg yolks', '1 tablespoon cream', '1 cup (1/2 pound) melted butter, cooled to room temperature', '1 tablespoon lemon juice or white wine vinegar', '1/2 teaspoon salt', 'Dash of cayenne pepper']

Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended — the mixture should never be beaten but stirred, evenly, vigorously and continually. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section). Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne.

basic-hollandaise-sauce-101868

['3 egg yolks', '1 tablespoon cream', '1 cup (1/2 pound) melted butter, cooled to room temperature', '1 tablespoon lemon juice or white wine vinegar', '1/2 teaspoon salt', 'Dash of cayenne pepper']

Churros (Deep Fried Dough Spirals)

['1 1/2 to 2 quarts olive (not extra-virgin) or vegetable oil for frying', '1 (1-inch-wide) strip orange or lemon peel', '2 cups water', '1/4 teaspoon salt', '2 teaspoons olive oil', '2 cups all-purpose flour', 'Granulated sugar for sprinkling', 'a metal or plastic churrera fitted with a 3/4-inch star opening, and a pair of chopsticks']

Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot over high heat until a deep-fat thermometer registers 400°F (oil will be just beginning to smoke). Drop in citrus peel (oil will bubble vigorously) and leave in oil until browned, about 1 minute. Remove with tongs. While oil is heating, bring water with salt to a boil, covered, in a 1 1/2- to 2-quart heavy saucepan. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until flour and water are combined well (mixture will be stiff and not very smooth). Fill churrera with some hot dough and wrap a kitchen towel around churrera canister to protect your hands. Turn screw handle of churrera until dough emerges from star opening. Holding opening about 2 inches above oil, turn handle to squeeze dough into oil in a continuous stream, making a spiral shape. (Spirals take practice; have a helper coax dough into a spiral in oil with a chopstick, keeping dough away from side of pot. For beginners, small coils or any kind of curvy shape is fine.) Stop when dough stream breaks naturally or pot is full. Cook until underside is golden, about 1 1/2 minutes, and turn over with chopsticks. Then cook until golden, about 1 1/2 minutes more. Transfer churro with chopsticks to paper towels to drain and sprinkle with sugar. Make more churros in same manner, returning oil to 400°F between batches. Break churros into pieces if desired and serve immediately.

churros-deep-fried-dough-spirals-103386

['1 1/2 to 2 quarts olive (not extra-virgin) or vegetable oil for frying', '1 (1-inch-wide) strip orange or lemon peel', '2 cups water', '1/4 teaspoon salt', '2 teaspoons olive oil', '2 cups all-purpose flour', 'Granulated sugar for sprinkling', 'a metal or plastic churrera fitted with a 3/4-inch star opening', 'and a pair of chopsticks']

Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney

['3/4 cup red currant jelly', '6 tablespoons whole grain Dijon mustard', '1 1/2 teaspoons ground ginger', '1 9-pound fully cooked bone-in ham (shank or butt end)', '1 bunch watercress', 'Rhubarb Chutney']

Position rack in bottom third of oven and preheat to 325°F. Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute. Remove glaze from heat. Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in roasting pan. Bake 1 hour. Brush top and sides of ham generously with some of glaze. Bake until thermometer inserted into thickest part of ham registers 140°F, brushing with glaze every 15 minutes and tenting ham with foil if browning too quickly, about 1 hour 15 minutes. Remove ham from oven; let stand 15 minutes. Transfer to platter. Garnish with watercress. Serve with Rhubarb Chutney.

baked-ham-with-mustard-red-currant-glaze-and-rhubarb-chutney-107925

['3/4 cup red currant jelly', '6 tablespoons whole grain Dijon mustard', '1 1/2 teaspoons ground ginger', '1 9-pound fully cooked bone-in ham (shank or butt end)', '1 bunch watercress', 'Rhubarb Chutney']

Peppery Beef Kebabs with Braised Pearl Onions

['60 small white pearl onions (1 pound)', '1 tablespoon unsalted butter', '1 tablespoon coarsely ground black pepper', '1 teaspoon finely chopped fresh rosemary', '1 tablespoon minced garlic', '2 teaspoons kosher salt', '1‚ pound (1/2-inch-thick) boneless sirloin steaks, trimmed of excess fat', '20 (4-inch-long) rosemary branches, stripped of all but 1 1/2 inches of top leaves and bottoms cut diagonally to a point', '40 (6-inch) bamboo skewers, soaked in water 1 hour']

Blanch onions in a large pot of boiling water 1 minute and drain, then cool under cold running water. Trim root ends and peel. Cook onions in butter in a 10-inch heavy skillet over moderate heat, stirring, 3 minutes (onions will not brown). Add salt and regular-grind pepper to taste and enough water to just cover onions and boil, partially covered, stirring occasionally, until onions are tender but not falling apart, about 15 minutes. Transfer onions to a bowl with a slotted spoon and if necessary boil juices until reduced to about 1/4 cup. Toss onions with juices. Combine coarsely ground pepper, chopped rosemary, garlic, and salt, then rub into both sides of steak. Cut meat into 3/4-inch cubes. Put 1 onion, then 1 steak cube (thread through unpeppered sides) on each rosemary branch or skewer to make 60 kebabs. Preheat broiler. Arrange some of kebabs in a row, a peppered side facing up, along 1 long side of oiled rack of a broiler pan so that leaf ends of rosemary branches and blunt ends of skewers point toward middle of pan. Cover exposed skewer or branch ends with a sheet of foil (don’t cover beef or onions). Arrange another row of kebabs over foil, covering exposed ends in same manner. Continue adding rows of kebabs and layers of foil until pan is full, making sure exposed ends of last row of branches or skewers are covered with foil. (To broil kebabs in batches, keep remaining kebabs on a tray, covered with plastic wrap and chilled.) Broil kebabs 2 inches from heat until beef is seared on 1 side but still medium-rare, 2 to 3 minutes. Serve immediately.

peppery-beef-kebabs-with-braised-pearl-onions-104373

['60 small white pearl onions (1 pound)', '1 tablespoon unsalted butter', '1 tablespoon coarsely ground black pepper', '1 teaspoon finely chopped fresh rosemary', '1 tablespoon minced garlic', '2 teaspoons kosher salt', '1‚ pound (1/2-inch-thick) boneless sirloin steaks, trimmed of excess fat', '20 (4-inch-long) rosemary branches, stripped of all but 1 1/2 inches of top leaves and bottoms cut diagonally to a point', '40 (6-inch) bamboo skewers', 'soaked in water 1 hour']

Scallop Chowder

['2 large leeks (white and pale green parts only), finely chopped (1 1/2 cups)', '1 tablespoon unsalted butter', '1 large russet (baking) potato (3/4 pound)', '2 tablespoons dry white wine', '1 (6-inch) fresh thyme sprig', '1/4 teaspoon white pepper', '3/4 pound sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/3-inch dice', '3 1/2 cups bottled clam juice (28 ounces)', '1 medium carrot, cut into 1/3-inch dice (1/2 cup)', '1 large celery rib, cut into 1/3-inch dice (1/2 cup)', '1 ounce sliced bacon (about 2 slices), chopped', '1/2 cup whole milk', '1/4 teaspoon salt, or to taste', 'Accompaniment: herbed oyster crackers']

Wash leeks well in a bowl of cold water, then lift out and drain well. Cook half of leeks in butter in a 3-quart heavy saucepan over low heat, covered, stirring occasionally, until very soft, about 10 minutes. While leeks are cooking, peel potato and cut into 1/3-inch dice. Add wine, thyme sprig, and white pepper to leeks and boil until most of liquid is evaporated, about 1 minute. Add 1/3 cup potato (reserve remaining diced potato in a bowl of cold water), 1/2 cup scallops, and clam juice, then simmer, uncovered, until potato is tender, about 15 minutes. Drain remaining potatoes in a colander and cook with carrot, celery, and remaining leeks in a 1-quart saucepan of until just tender, about 5 minutes, then drain. Cook bacon in a skillet over moderate heat, stirring occasionally, until crisp, about 3 minutes, and transfer to paper towels to drain. Remove and discard thyme sprig and purée soup in 2 batches in a blender until very smooth (use caution when blending hot liquids), then transfer to a bowl. Return soup to cleaned saucepan, then add vegetable mixture, remaining scallops, milk, and salt and cook over moderate heat (do not let boil), stirring, until scallops are just cooked through, about 2 minutes. Serve sprinkled with bacon.

scallop-chowder-108106

['2 large leeks (white and pale green parts only), finely chopped (1 1/2 cups)', '1 tablespoon unsalted butter', '1 large russet (baking) potato (3/4 pound)', '2 tablespoons dry white wine', '1 (6-inch) fresh thyme sprig', '1/4 teaspoon white pepper', '3/4 pound sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/3-inch dice', '3 1/2 cups bottled clam juice (28 ounces)', '1 medium carrot, cut into 1/3-inch dice (1/2 cup)', '1 large celery rib, cut into 1/3-inch dice (1/2 cup)', '1 ounce sliced bacon (about 2 slices), chopped', '1/2 cup whole milk', '1/4 teaspoon salt, or to taste', 'Accompaniment: herbed oyster crackers']

Sweet Corn Flans with Tomato-Corn Relish

['3 ears fresh corn, shucked', '2/3 cup 1% milk', '2 large eggs', '1/2 teaspoon salt', '1/8 teaspoon cayenne', '3/4 cup corn reserved from flans', '6 ounces grape or cherry tomatoes, cut into small dice (3/4 cup)', '1/3 cup chopped red onion', '1 tablespoon chopped fresh basil', '2 teaspoons extra-virgin olive oil', '1 teaspoon red-wine vinegar', '4 (4- to 6-ounce) ramekins']

Preheat oven to 350°F. Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool. Cut off kernels with a sharp knife into a bowl, scraping ears. Reserve 3/4 cup for relish and purée remainder in a blender with milk until smooth. Force corn purée through a fine sieve into a bowl, discarding skins. Whisk together eggs, salt, and cayenne until blended and whisk in corn purée. Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes. Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours. Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper. Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.

sweet-corn-flans-with-tomato-corn-relish-103544

['3 ears fresh corn, shucked', '2/3 cup 1% milk', '2 large eggs', '1/2 teaspoon salt', '1/8 teaspoon cayenne', '3/4 cup corn reserved from flans', '6 ounces grape or cherry tomatoes, cut into small dice (3/4 cup)', '1/3 cup chopped red onion', '1 tablespoon chopped fresh basil', '2 teaspoons extra-virgin olive oil', '1 teaspoon red-wine vinegar', '4 (4- to 6-ounce) ramekins']

Eggplant Rollatini

['Nonstick olive oil spray', 'All purpose flour', '4 large eggs, beaten to blend', '3 1/2 cups fresh breadcrumbs made from crustless French bread', '2 2/3 cups grated Parmesan cheese (about 8 ounces)', '18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium)', '3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces)', '1 1/4 cups ricotta cheese (preferably whole-milk)', '3/4 cup chopped fresh basil leaves', '3 cups purchased marinara sauce']

Preheat oven to 350°F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets. Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 350°F. Spoon marinara sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.

eggplant-rollatini-107076

['Nonstick olive oil spray', 'All purpose flour', '4 large eggs, beaten to blend', '3 1/2 cups fresh breadcrumbs made from crustless French bread', '2 2/3 cups grated Parmesan cheese (about 8 ounces)', '18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium)', '3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces)', '1 1/4 cups ricotta cheese (preferably whole-milk)', '3/4 cup chopped fresh basil leaves', '3 cups purchased marinara sauce']

Spaghetti with Fresh Clams, Parsley, and Lemon

['1/2 cup extra-virgin olive oil', '8 garlic cloves, thinly sliced', '3 pounds fresh Manila clams or small littleneck clams, scrubbed', '1/4 cup plus 2 tablespoons chopped fresh Italian parsley', '1/2 cup dry white wine', '1/4 cup fresh lemon juice', '1 pound spaghetti']

Heat oil in heavy large pot over medium-high heat. Add sliced garlic and sauté until light brown, about 1 minute. Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open, about 6 minutes (discard any clams that do not open). Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

spaghetti-with-fresh-clams-parsley-and-lemon-106443

['1/2 cup extra-virgin olive oil', '8 garlic cloves, thinly sliced', '3 pounds fresh Manila clams or small littleneck clams, scrubbed', '1/4 cup plus 2 tablespoons chopped fresh Italian parsley', '1/2 cup dry white wine', '1/4 cup fresh lemon juice', '1 pound spaghetti']

Twice-Baked Potatoes with Goat Cheese and Chives

['1 1/2 teaspoons vegetable oil', '8 6-ounce russet potatoes, scrubbed', '5 1/2 ounces soft fresh goat cheese (such as Montrachet), crumbled', '3/4 cup half and half', '3 tablespoons unsalted butter', '3 tablespoons chopped fresh chives']

Position rack in center of oven; preheat to 375°F. Rub oil over potatoes. Pierce in several spots with fork. Place directly on oven rack; bake until very tender, about 45 minutes. Transfer to rack; cool 10 minutes. Using oven mitts, grasp 1 potato in hand. Using serrated knife, cut off top 1/4 of potato. Using spoon, scoop out potato, leaving 1/2-inch-thick shell; transfer potato flesh to large bowl. Repeat with remaining potatoes. Mash potatoes until smooth. Mix in cheese, then half and half, butter, and chives. Season with salt and pepper. Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large star tip. Pipe filling atop potatoes. Place potatoes on baking sheet. (Can be made 1 day ahead. Cover loosely with plastic wrap and refrigerate.) Position rack in center of oven and preheat to 375°F. Bake potatoes until filling is heated through and tops brown, about 20 minutes.

twice-baked-potatoes-with-goat-cheese-and-chives-105830

['1 1/2 teaspoons vegetable oil', '8 6-ounce russet potatoes, scrubbed', '5 1/2 ounces soft fresh goat cheese (such as Montrachet), crumbled', '3/4 cup half and half', '3 tablespoons unsalted butter', '3 tablespoons chopped fresh chives']

Mrs. Marshall's Cheesecake

['1 1/2 cups crushed zwieback toasts', '1 cup sugar', '1 teaspoon cinnamon', '8 tablespoons unsalted butter, melted', '2 (8-oz) packages cream cheese, softened', '4 large eggs, separated', '1 cup sugar', '1 cup heavy cream', '1 tablespoon all-purpose flour', '1 teaspoon vanilla']

Preheat oven to 350°F and butter a 10-inch springform pan. Stir together crust ingredients. Reserve 1/4 cup for topping and press remainder onto bottom and 1 1/2 inches up side of springform pan. Beat cream cheese with a wooden spoon in a large bowl until smooth and creamy and add yolks 1 at a time, beating well after each addition. Beat in sugar, cream, flour, and vanilla. Beat whites with an eggbeater in another large bowl until they just hold stiff peaks and fold into cream-cheese mixture gently but thoroughly. Spoon filling into crust, smoothing top, and sprinkle evenly with reserved crumb mixture. Put springform pan in a shallow baking pan and bake cake on lowest rack of oven 1 hour. Turn oven off and open oven door 5 to 6 inches. Cool in oven 1 hour. Chill, covered, at least 3 hours. Remove side of pan and let cheesecake stand at room temperature 30 minutes before serving.

mrs-marshalls-cheesecake-102394

['1 1/2 cups crushed zwieback toasts', '1 cup sugar', '1 teaspoon cinnamon', '8 tablespoons unsalted butter, melted', '2 (8-oz) packages cream cheese, softened', '4 large eggs, separated', '1 cup sugar', '1 cup heavy cream', '1 tablespoon all-purpose flour', '1 teaspoon vanilla']

Fig and Gingered Mascarpone Napoleons

['1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed', '26 firm-ripe fresh figs (1 1/2 lb)', '1 cup mascarpone cheese (8 1/2 oz)', '1 tablespoon finely chopped crystallized ginger, or to taste', '2 1/2 tablespoons sugar', '3/4 teaspoon vanilla', 'Confectioners sugar for dusting']

Roll out pastry with a floured rolling pin on a lightly floured surface into a 15- by 12-inch rectangle (3/4 inch thick) and trim edges. Halve pastry lengthwise with a pastry wheel or large knife to form 2 (15- by 6-inch) strips. Cut each strip crosswise into 7 equal rectangles (for a total of 14). Arrange rectangles in 1 layer on 2 large baking sheets and chill 20 minutes. Preheat oven to 400°F. While pastry is chilling, trim and chop 4 figs and stir together with mascarpone, ginger, sugar, and vanilla. Chill filling, covered. Cover pastry rectangles on 1 baking sheet with an inverted large metal cooling rack to lightly weight them, then bake in upper third of oven until golden and cooked through, 15 to 18 minutes. Remove rack carefully and transfer baked pastry to another rack to cool completely. Bake remaining rectangles, weighted with rack (make sure it's cooled), in same manner. While pastry is baking, cut remaining figs lengthwise into 1/4-inch-thick slices. Spread filling over 7 pastry rectangles and top with half of sliced figs, overlapping them. Dust with confectioners sugar. Cover figs with remaining pastry rectangles and top with remaining figs, overlapping them. Dust with confectioners sugar.

fig-and-gingered-mascarpone-napoleons-105433

['1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed', '26 firm-ripe fresh figs (1 1/2 lb)', '1 cup mascarpone cheese (8 1/2 oz)', '1 tablespoon finely chopped crystallized ginger, or to taste', '2 1/2 tablespoons sugar', '3/4 teaspoon vanilla', 'Confectioners sugar for dusting']

S'mores Coffee and Fudge Ice Cream Cake

['16 whole graham crackers (about 8 ounces)', '1 cup whole almonds, toasted', '3 tablespoons sugar', '1/2 cup (1 stick) unsalted butter, melted', '1 1/2 quarts coffee ice cream, softened until spreadable', 'Fudge Sauce', '1 7-ounce jar marshmallow creme', '2 cups miniature marshmallows']

Preheat oven to 350°F. Finely grind graham crackers, toasted almonds and 3 tablespoons sugar in processor. Add 1/2 cup melted butter; process mixture until moist crumbs form. Press graham cracker mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until edges are golden, about 12 minutes. Cool graham cracker crust completely. Spread 2 cups softened ice cream in crust. Spoon 3/4 cup cooled Fudge Sauce over. Freeze until sauce is just set, about 10 minutes. Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting. Repeat layering with 2 cups ice cream, then 3/4 cup sauce. Freeze until sauce is just set. Spread remaining 2 cups ice cream over. Cover and freeze cake overnight. Refrigerate remaining Fudge Sauce. Preheat broiler. Warm remaining Fudge Sauce in small saucepan over low heat. Remove from heat. Place cake in pan on baking sheet. Spread marshmallow creme over top of cake. Sprinkle miniature marshmallows over in single layer. Broil just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute. Run knife between pan sides and cake to loosen. Remove pan sides. Cut cake into wedges. Serve cake immediately with warm Fudge Sauce.

smores-coffee-and-fudge-ice-cream-cake-102836

['16 whole graham crackers (about 8 ounces)', '1 cup whole almonds, toasted', '3 tablespoons sugar', '1/2 cup (1 stick) unsalted butter, melted', '1 1/2 quarts coffee ice cream, softened until spreadable', 'Fudge Sauce', '1 7-ounce jar marshmallow creme', '2 cups miniature marshmallows']

Asparagus with Tarragon Sherry Vinaigrette

['1 1/2 lb medium asparagus, trimmed', '1 tablespoon Sherry vinegar', '2 teaspoons minced shallot', '1/4 teaspoon Dijon mustard', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '3 tablespoons extra-virgin olive oil', '1 1/2 teaspoons finely chopped fresh tarragon', '1 large egg, hard-boiled']

Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels. Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon. Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

asparagus-with-tarragon-sherry-vinaigrette-106350

['1 1/2 lb medium asparagus, trimmed', '1 tablespoon Sherry vinegar', '2 teaspoons minced shallot', '1/4 teaspoon Dijon mustard', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '3 tablespoons extra-virgin olive oil', '1 1/2 teaspoons finely chopped fresh tarragon', '1 large egg', 'hard-boiled']

Smoked Fish Chowder

['1 tablespoon butter', '2 cups chopped onions', '1 8-ounce bottle clam juice', '8 ounces red-skinned potatoes, sliced into 1/4-inch-thick rounds', '1 tablespoon chopped fresh thyme', '2 cups half and half', '1 4.5-ounce package smoked trout, torn into small pieces']

Melt butter in heavy medium saucepan over medium heat. Add onions; sauté until soft, about 5 minutes. Add clam juice, potatoes, and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 10 minutes. Add half and half and trout. Simmer 10 minutes. Season with salt and pepper and serve.

smoked-fish-chowder-104697

['1 tablespoon butter', '2 cups chopped onions', '1 8-ounce bottle clam juice', '8 ounces red-skinned potatoes, sliced into 1/4-inch-thick rounds', '1 tablespoon chopped fresh thyme', '2 cups half and half', '1 4.5-ounce package smoked trout', 'torn into small pieces']

Grilled Halibut with Lemongrass Tomato Sauce

['2 small shallots, finely chopped (2 tablespoons)', '1 large garlic clove, finely chopped', '3 tablespoons olive oil', '2 1/2 lbs plum tomatoes, chopped', '6 stalks fresh lemongrass, tough outer layers removed and lower 6 inches coarsely chopped', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '6 (1-inch-thick) pieces halibut steak with skin (6 oz each)']

Cook shallots and garlic in 1 tablespoon oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring. Reduce heat and cook at a bare simmer, stirring occasionally, until tomatoes fall apart and form a chunky sauce, about 20 minutes. Force sauce through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids. Season with salt and pepper. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Brush fish on both sides with remaining 2 tablespoons oil, then season with salt and pepper. Grill fish, covered only if using gas grill, on lightly oiled rack, turning over once, until just cooked through, 7 to 8 minutes total. Serve fish with sauce.

grilled-halibut-with-lemongrass-tomato-sauce-109521

['2 small shallots, finely chopped (2 tablespoons)', '1 large garlic clove, finely chopped', '3 tablespoons olive oil', '2 1/2 lbs plum tomatoes, chopped', '6 stalks fresh lemongrass, tough outer layers removed and lower 6 inches coarsely chopped', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '6 (1-inch-thick) pieces halibut steak with skin (6 oz each)']

Power Waffles with Yogurt, Bananas and Almonds

['2 1/2 cups warm light soy milk* or nonfat milk (105°F. to 115°F.)', '1/4 cup minced crystallized ginger', '2 tablespoons sugar', '1 teaspoon dry yeast', '1 1/2 cups unbleached all purpose flour', '1 cup buckwheat flour**', '1 cup old-fashioned oats', '2 teaspoons ground cinnamon', '1 teaspoon salt', '6 large egg whites, beaten to blend', '6 tablespoons unsalted butter, melted, or vegetable oil', '2 teaspoons baking powder', '1 cup plain low-fat yogurt', '6 bananas, sliced', 'Honey or pure maple syrup', '3/4 cup sliced almonds, toasted', '*Soy milk is available at some supermarkets and most natural foods stores.', '**Buckwheat flour is sold at some natural foods stores and specialty foods stores.']

Mix first 4 ingredients in medium bowl to blend. Let stand until foamy, about 10 minutes. Mix both flours, oats, cinnamon and salt in large bowl. Add yeast mixture; stir to blend (batter will be thick). Cover and chill at least 1 hour or overnight. Preheat oven to 200°F. Preheat Belgian waffle iron according to manufacturer's instructions. Mix egg whites, melted butter and baking powder into batter. Spoon 1 cup batter onto iron; spread with spatula. Cover and cook until golden and cooked through, about 4 minutes. Transfer waffle to baking sheet and keep warm in oven. Repeat, making 6 waffles total. Place waffles on plates. Top with yogurt, bananas, honey and almonds.

power-waffles-with-yogurt-bananas-and-almonds-101034

['2 1/2 cups warm light soy milk* or nonfat milk (105°F. to 115°F.)', '1/4 cup minced crystallized ginger', '2 tablespoons sugar', '1 teaspoon dry yeast', '1 1/2 cups unbleached all purpose flour', '1 cup buckwheat flour**', '1 cup old-fashioned oats', '2 teaspoons ground cinnamon', '1 teaspoon salt', '6 large egg whites, beaten to blend', '6 tablespoons unsalted butter, melted, or vegetable oil', '2 teaspoons baking powder', '1 cup plain low-fat yogurt', '6 bananas, sliced', 'Honey or pure maple syrup', '3/4 cup sliced almonds, toasted', '*Soy milk is available at some supermarkets and most natural foods stores.', '**Buckwheat flour is sold at some natural foods stores and specialty foods stores.']

Pumpkin Bread Puddings Brûlée

['1 3/4 cups half and half', '3/4 cup sugar', '2 tablespoons (1/4 stick) unsalted butter, room temperature', '6 slices cinnamon raisin bread (each about 3 1/2 by 3 1/2 inches)', '3/4 cup canned pure pumpkin', '4 large egg yolks', '1 large egg', '1 tablespoon amaretto or Frangelico (hazelnut liqueur)', '1 teaspoon vanilla extract', '1/4 teaspoon ground nutmeg', 'Pinch of salt', '6 tablespoons whipping cream', '6 tablespoons (packed) golden brown sugar']

Stir half and half and 3/4 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm. Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among six 1 1/4-cup soufflé dishes or custard cups. Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half and half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes, occasionally pressing on bread to submerge. Preheat oven to 350°F. Place soufflé dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of soufflé dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes. Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight. Preheat broiler. Spoon 1 tablespoon whipping cream over top of each pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.

pumpkin-bread-puddings-brulee-102417

['1 3/4 cups half and half', '3/4 cup sugar', '2 tablespoons (1/4 stick) unsalted butter, room temperature', '6 slices cinnamon raisin bread (each about 3 1/2 by 3 1/2 inches)', '3/4 cup canned pure pumpkin', '4 large egg yolks', '1 large egg', '1 tablespoon amaretto or Frangelico (hazelnut liqueur)', '1 teaspoon vanilla extract', '1/4 teaspoon ground nutmeg', 'Pinch of salt', '6 tablespoons whipping cream', '6 tablespoons (packed) golden brown sugar']

Tarragon-Caper Egg Salad Sandwiches with Smoked Salmon

['6 hard-boiled large eggs, peeled', '1 tablespoon finely chopped shallot', '2 teaspoons finely chopped fresh tarragon', '2 tablespoons drained capers, rinsed and finely chopped', '1/2 cup mayonnaise', '6 (4- to 5-inch) soft round seeded rolls, split', '18 watercress sprigs, tough stems discarded', '1/4 lb sliced smoked salmon']

Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste. Make sandwiches with rolls, egg salad, watercress, and salmon.

tarragon-caper-egg-salad-sandwiches-with-smoked-salmon-105416

['6 hard-boiled large eggs, peeled', '1 tablespoon finely chopped shallot', '2 teaspoons finely chopped fresh tarragon', '2 tablespoons drained capers, rinsed and finely chopped', '1/2 cup mayonnaise', '6 (4- to 5-inch) soft round seeded rolls, split', '18 watercress sprigs, tough stems discarded', '1/4 lb sliced smoked salmon']

Mole Cake with Cherry-Almond Ice Cream, Tamarind Anglaise, and Orange Caramel

['4 ounces cherries, pitted', '1 cup dry sherry', '2 cups heavy cream', '1 cup half-and-half', '3/4 cup sugar', '1/2 fresh vanilla bean, split in half lengthwise and seeds scraped', '1/4 teaspoon almond extract', '1/2 cup toasted sliced almonds', '8 large egg yolks', '11 ounces bittersweet chocolate, such as Hawaiian Vintage Chocolate', '10 tablespoons (1 1/4 sticks) unsalted butter', '1/2 dried pasilla chile, seeded', '1/2 dried ancho chile, seeded', '10 tablespoons sugar', '1/2 tablespoon canela or 3/4 teaspoon cinnamon', '1/4 teaspoon ground cloves', '2 tablespoons pumpkin seeds', '9 large eggs', '1/2 tablespoon pure vanilla extract', '1 cup heavy cream', '3 tablespoons sugar', '1/4 teaspoon pure vanilla extract', '1/4 cup tamarind paste', '2 large egg yolks', '1/2 cup sugar', '1 3/4 cups freshly squeezed orange juice']

Preheat the oven to 300°F. To prepare the ice cream, place the cherries and sherry in a mixing bowl and let soak for 20 minutes. Place the cream in a saucepan, add the half-and-half, sugar, vanilla bean and seeds, almond extract, almonds, and cherries with their soaking liquid, and bring to a boil. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while continuing to whisk vigorously. Return to the saucepan and cook over low heat while whisking continuously, until the mixture coats the back of a wooden spoon. Remove from the heat and let cool completely. Strain into an ice cream machine and freeze according to the manufacturer's directions (discard the cherries and almonds). To prepare the cake, melt the chocolate in a double boiler and keep warm. Meanwhile, in a small saucepan over medium heat, heat the butter until golden brown, 8 to 10 minutes. Set aside. In the bowl of a food processor, place the chiles, sugar, canela, cloves, and pumpkin seeds and grind until superfine. In the bowl of an electric mixer fitted with a whisk, whisk together the eggs and vanilla extract on low speed. Add the chile mixture and whisk for 10 minutes longer. Add the melted chocolate, whisk to incorporate, and slowly add the butter until combined. Pour the batter into 8 lightly oiled 4-ounce ramekins and place in a water bath. Transfer to the oven and bake for 13 to 14 minutes; the cakes will feel only slightly firm. Remove the ramekins and keep refrigerated until 1 hour before serving. Cakes are even better slightly warmed in the oven. To prepare the anglaise, place the cream, sugar, vanilla, and tamarind in the saucepan and slowly bring to a boil, breaking up the tamarind with a wooden spoon. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while whisking vigorously. Return to the saucepan and cook over low heat, while whisking continuously, until the mixture coats the back of a wooden spoon. Strain and let cool; keep covered. To prepare the caramel, heat the sugar and 1 cup of water in a heavy saucepan over high heat. When the sugar turns from golden brown to amber, turn off the heat and slowly whisk in the orange juice, the caramel may turn hard but it will melt again when reheated. Turn the heat back on to medium and cook for 20 minutes, stirring occasionally. Let cool completely. To serve, place the ramekins in a shallow pan of very hot water for 1 minute. Invert the ramekins and tap on the bottom to turn out the cakes. Transfer to serving plates and bring to room temperature. Top with a scoop of the ice cream and spoon the anglaise and caramel around the cakes.

mole-cake-with-cherry-almond-ice-cream-tamarind-anglaise-and-orange-caramel-104140

['4 ounces cherries, pitted', '1 cup dry sherry', '2 cups heavy cream', '1 cup half-and-half', '3/4 cup sugar', '1/2 fresh vanilla bean, split in half lengthwise and seeds scraped', '1/4 teaspoon almond extract', '1/2 cup toasted sliced almonds', '8 large egg yolks', '11 ounces bittersweet chocolate, such as Hawaiian Vintage Chocolate', '10 tablespoons (1 1/4 sticks) unsalted butter', '1/2 dried pasilla chile, seeded', '1/2 dried ancho chile, seeded', '10 tablespoons sugar', '1/2 tablespoon canela or 3/4 teaspoon cinnamon', '1/4 teaspoon ground cloves', '2 tablespoons pumpkin seeds', '9 large eggs', '1/2 tablespoon pure vanilla extract', '1 cup heavy cream', '3 tablespoons sugar', '1/4 teaspoon pure vanilla extract', '1/4 cup tamarind paste', '2 large egg yolks', '1/2 cup sugar', '1 3/4 cups freshly squeezed orange juice']

Green Bean Salad with Apricot Vinaigrette

['1 11 1/2-ounce can apricot-pineapple nectar', '1/4 cup rice vinegar', '1/4 cup chopped dried apricots (about 1 ounce)', '1 1/4 pounds slender green beans, trimmed', '1 5-ounce package mixed baby greens', '1 papaya, peeled, seeded, thinly sliced lengthwise', '3 tablespoons chopped unsalted dry roasted pistachios', '1 1/2 ounces ricotta salata* or feta cheese, crumbled', '*Available at cheese shops, some Italian markets and some specialty foods stores.']

Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool in large bowl of ice water. Drain again. Pat beans dry with paper towels. (Can be prepared 1 day ahead. Wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.) Place beans in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper. Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata.

green-bean-salad-with-apricot-vinaigrette-101384

['1 11 1/2-ounce can apricot-pineapple nectar', '1/4 cup rice vinegar', '1/4 cup chopped dried apricots (about 1 ounce)', '1 1/4 pounds slender green beans, trimmed', '1 5-ounce package mixed baby greens', '1 papaya, peeled, seeded, thinly sliced lengthwise', '3 tablespoons chopped unsalted dry roasted pistachios', '1 1/2 ounces ricotta salata* or feta cheese, crumbled', '*Available at cheese shops', 'some Italian markets and some specialty foods stores.']

Pancetta-Studded Beef Tenderloin

['1 (3-pound) trimmed and tied beef tenderloin at room temperature', '2 oz thinly sliced pancetta (Italian unsmoked cured bacon), cut into 1/3-inch pieces', '2 teaspoons kosher salt', '2 teaspoons black pepper', '2 tablespoons vegetable oil', '1/4 cup finely chopped shallot', '1/2 cup dry red wine', '1/4 cup dry Marsala wine', '3/4 cup beef or veal demiglace*', '2 tablespoons red currant jelly', '1 1/2 tablespoons unsalted butter, cut into bits', '1/4 teaspoon salt', '1/8 teaspoon black pepper']

Preheat oven to 425°F. Pat beef dry and cut 1/2-inch-deep slits at 1-inch intervals all over roast, then insert 1 piece of pancetta into each slit. Sprinkle beef with kosher salt and pepper. Heat oil in a 12-inch heavy skillet over high heat until just smoking, then brown beef on all sides, about 5 minutes. Transfer beef to a small roasting pan, reserving skillet. Roast beef in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.) Heat reserved skillet over moderately high heat until oil is hot but not smoking, then saut é shallot until golden, about 2 minutes. Add red wine and Marsala and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by about one third. Add demiglace and jelly and briskly simmer, whisking, until jelly is incorporated, about 2 minutes. Add butter, 1 bit at a time, whisking until incorporated, then remove from heat. Whisk in salt and pepper. Pour sauce through a fine sieve into a bowl, pressing on solids. We use Demi-Glace Gold, available in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385) or the demiglace/brown sauce from Citarella (212-874-0383).

pancetta-studded-beef-tenderloin-106258

['1 (3-pound) trimmed and tied beef tenderloin at room temperature', '2 oz thinly sliced pancetta (Italian unsmoked cured bacon), cut into 1/3-inch pieces', '2 teaspoons kosher salt', '2 teaspoons black pepper', '2 tablespoons vegetable oil', '1/4 cup finely chopped shallot', '1/2 cup dry red wine', '1/4 cup dry Marsala wine', '3/4 cup beef or veal demiglace*', '2 tablespoons red currant jelly', '1 1/2 tablespoons unsalted butter, cut into bits', '1/4 teaspoon salt', '1/8 teaspoon black pepper']

Peaches in Ginger Syrup

['3/4 cup dry white wine', '3/4 cup water', '3/4 cup sugar', '3/4 (2-inch) piece fresh ginger, coarsely grated', '3/4 pound peaches (8)', '2 tablespoons fresh lemon juice']

Simmer wine, water, sugar, and ginger, stirring occasionally, until reduced to about 3/4 cup, about 15 minutes. While syrup is simmering, slice peaches and toss with lemon juice. Pour hot syrup through a fine sieve onto peaches, then stir. Let stand 20 minutes.

peaches-in-ginger-syrup-103693

['3/4 cup dry white wine', '3/4 cup water', '3/4 cup sugar', '3/4 (2-inch) piece fresh ginger, coarsely grated', '3/4 pound peaches (8)', '2 tablespoons fresh lemon juice']

Pistachio Brittle Cheesecake

['1 (5 1/2-ounce) package shortbread cookies', '1/2 cup natural unsalted pistachios', '1/4 cup sugar', '1/4 cup (1/2 stick) chilled unsalted butter, diced', '3 (8-ounce) packages cream cheese, room temperature', '1 1/4 cups sugar', '1 teaspoon ground cardamom', '4 large eggs, room temperature', '2 1/4 cups sour cream', '1/2 cup pear nectar', '2 tablespoons all purpose flour', '2 teaspoons vanilla extract', "5 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped", 'Pistachio Brittle']

Preheat oven to 350°F. Blend shortbread, nuts and sugar in processor until nuts are finely ground. Add butter; process until moist clumps form. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Bake crust until golden, about 15 minutes. Cool crust. Beat cream cheese, sugar and cardamom in large bowl until smooth. Beat in eggs 1 at a time. Add 1 cup sour cream, pear nectar, flour and vanilla and beat until blended. Pour filling over crust. Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes. Transfer cheesecake to rack; let cool 10 minutes. Meanwhile, stir white chocolate in top of double boiler set over barely simmering water until smooth (do not allow bottom of bowl to touch water). Cool chocolate to lukewarm; whisk in remaining 1 1/4 cups sour cream. Spread topping over warm filling. Refrigerate cake uncovered overnight. Cut around pan sides; release pan sides. Place cake on platter. Stand brittle pieces on edge in topping on cheesecake.

pistachio-brittle-cheesecake-102701

['1 (5 1/2-ounce) package shortbread cookies', '1/2 cup natural unsalted pistachios', '1/4 cup sugar', '1/4 cup (1/2 stick) chilled unsalted butter, diced', '3 (8-ounce) packages cream cheese, room temperature', '1 1/4 cups sugar', '1 teaspoon ground cardamom', '4 large eggs, room temperature', '2 1/4 cups sour cream', '1/2 cup pear nectar', '2 tablespoons all purpose flour', '2 teaspoons vanilla extract', '"5 ounces good-quality white chocolate (such as Lindt or Bakers)', 'finely chopped"', 'Pistachio Brittle']

Chicken Breasts with Sun-Dried Tomato and Garlic Crust

['2 cups fresh breadcrumbs made from French bread', '1/2 cup drained oil-packed sun-dried tomatoes', '3 1/2 tablespoons oil reserved', '2 large garlic cloves', '4 12-ounce chicken breast halves with skin and bone']

Combine breadcrumbs, sun-dried tomatoes, 2 tablespoons oil reserved from tomatoes and garlic in processor. Using on/off turns, process until tomatoes are coarsely chopped. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.) Preheat oven to 375°F. Sprinkle chicken with salt and pepper. Heat 1 1/2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken, skin side down, and cook until skin is crisp and golden, about 5 minutes. Transfer chicken, skin side up, to heavy rimmed baking sheet. Spoon breadcrumb mixture atop chicken, dividing equally and pressing to adhere. Bake until chicken is cooked through, about 30 minutes. Place chicken on plates and serve.

chicken-breasts-with-sun-dried-tomato-and-garlic-crust-103008

['2 cups fresh breadcrumbs made from French bread', '1/2 cup drained oil-packed sun-dried tomatoes', '3 1/2 tablespoons oil reserved', '2 large garlic cloves', '4 12-ounce chicken breast halves with skin and bone']

Hoppin' John

['1 cup small dried beans such as cowpeas or black-eyes', '5 to 6 cups water', '1 dried hot pepper (optional)', '1 smoked ham hock', '1 medium onion, chopped (about 3/4 cup)', '1 cup long-grain white rice']

Wash and sort the peas. Place them in a saucepan, add the water, and discard any peas that float. Gently boil the peas with the pepper, ham hock, and onion, uncovered, until tender but not mushy — about 1 1/2 hours — or until 2 cups of liquid remain. Add the rice to the pot, cover, and simmer over low heat for about 20 minutes, never lifting the lid. Remove from the heat and allow to steam, still covered, for another 10 minutes. Remove the cover, fluff with a fork, and serve immediately.

hoppin-john-104452

['1 cup small dried beans such as cowpeas or black-eyes', '5 to 6 cups water', '1 dried hot pepper (optional)', '1 smoked ham hock', '1 medium onion, chopped (about 3/4 cup)', '1 cup long-grain white rice']

Apple Crostata with Crystallized Ginger

['1 1/2 cups all purpose flour', '1 1/2 tablespoons sugar', '1/2 teaspoon (scant) salt', '10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes', '3 tablespoons (or more) ice water', '1 1/2 pounds medium-size Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices (about 5 1/2 cups)', '5 tablespoons sugar', '2 tablespoons (packed) minced crystallized ginger', '2 teaspoons fresh lemon juice', '2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes', '2 tablespoons (about) whole milk', '1/3 cup apricot preserves, warmed', 'Vanilla ice cream or sweetened whipped cream']

Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day. Position rack in center of oven and preheat to 425°F. Combine apples, 3 tablespoons sugar, crystallized ginger, and lemon juice in large bowl; toss gently to blend. Roll out dough on large sheet of parchment paper to 14-inch round. Transfer parchment with dough to large baking sheet. Arrange 3/4 of apple mixture in center of dough, mounding just slightly, forming 8-inch-diameter circle and leaving 3-inch plain border. Overlap remaining apple slices in concentric circles atop apple layer. Fold plain edge of crust over apples, leaving apples exposed in center. Gently fold and pinch dough edge to seal any cracks. Sprinkle apples with 1 tablespoon sugar, then dot apples with butter. Brush crust with milk and sprinkle with remaining 1 tablespoon sugar. Bake crostata until crust is golden brown and apples are tender, about 40 minutes. Remove from oven. Brush apples with warm apricot preserves. Cool on baking sheet 15 minutes. Slide long knife under crostata to loosen. (Can be made 4 hours ahead. Let stand on sheet at room temperature. Rewarm in 425°F oven 5 minutes before serving.) Serve warm with vanilla ice cream or sweetened whipped cream, as desired.

apple-crostata-with-crystallized-ginger-107668

['1 1/2 cups all purpose flour', '1 1/2 tablespoons sugar', '1/2 teaspoon (scant) salt', '10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes', '3 tablespoons (or more) ice water', '1 1/2 pounds medium-size Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices (about 5 1/2 cups)', '5 tablespoons sugar', '2 tablespoons (packed) minced crystallized ginger', '2 teaspoons fresh lemon juice', '2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes', '2 tablespoons (about) whole milk', '1/3 cup apricot preserves, warmed', 'Vanilla ice cream or sweetened whipped cream']

Salmon Burgers with Spinach and Ginger

['1 lb salmon fillet, skinned', '4 oz baby spinach, coarsely chopped (3 cups)', '3 scallions, minced', '1 tablespoon finely grated peeled fresh ginger', '1/4 teaspoon salt', '1/4 teaspoon black pepper', '1 large egg white', '1 tablespoon soy sauce', 'Vegetable oil for brushing skillet', '2 tablespoons pickled ginger']

Cut salmon into 1/4-inch dice, then stir together with spinach, scallions, ginger, salt, and pepper in a large bowl until well combined. Beat together egg white and soy sauce in a small bowl and stir into salmon mixture, then form into 4 (1/2-inch-thick) patties. Heat a 12-inch nonstick skillet over moderate heat until hot and lightly brush with oil. Cook patties, carefully turning once, until golden brown and cooked through, 6 to 7 minutes total. Serve each burger topped with 1 1/2 teaspoons pickled ginger.

salmon-burgers-with-spinach-and-ginger-105602

['1 lb salmon fillet, skinned', '4 oz baby spinach, coarsely chopped (3 cups)', '3 scallions, minced', '1 tablespoon finely grated peeled fresh ginger', '1/4 teaspoon salt', '1/4 teaspoon black pepper', '1 large egg white', '1 tablespoon soy sauce', 'Vegetable oil for brushing skillet', '2 tablespoons pickled ginger']

Ice Cream with Chocolate Caramel Sauce

['2 tablespoons sugar', '3 tablespoons heavy cream', '1 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped', '1/8 teaspoon vanilla', '2 or 3 scoops vanilla or coffee ice cream']

Cook sugar in a very small dry heavy saucepan or skillet over moderately high heat, undisturbed, until sugar begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes. Remove caramel from heat and carefully pour in cream (mixture will steam and bubble vigorously). Once bubbles begin to subside, add chocolate and stir until sauce is smooth. Stir in vanilla and pour sauce over ice cream.

ice-cream-with-chocolate-caramel-sauce-109235

['2 tablespoons sugar', '3 tablespoons heavy cream', '1 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped', '1/8 teaspoon vanilla', '2 or 3 scoops vanilla or coffee ice cream']

Smoked Ham with Sweet Country Mustard Sauce

['1/4 cup (packed) golden brown sugar', '1 tablespoon apple cider vinegar', '1/2 cup Dijon mustard', '1/4 cup coarse-grained Dijon mustard', '1 large spiral-cut smoked ham (about 8 pounds)']

Whisk sugar and vinegar in medium bowl until sugar dissolves. Whisk in mustards. Season sauce to taste with salt and pepper. Cover and refrigerate sauce 1 day. (Can be prepared 3 days ahead. Keep refrigerated.) Serve ham with sauce.

smoked-ham-with-sweet-country-mustard-sauce-104495

['1/4 cup (packed) golden brown sugar', '1 tablespoon apple cider vinegar', '1/2 cup Dijon mustard', '1/4 cup coarse-grained Dijon mustard', '1 large spiral-cut smoked ham (about 8 pounds)']

Rib-Eye Steaks with Bell Peppers and Gorgonzola Butter

['1/4 cup (packed) crumbled Gorgonzola cheese (about 1 1/2 ounces)', '2 tablespoons (1/4 stick) butter, room temperature', '3 tablespoons minced fresh marjoram', '1/2 cup extra-virgin olive oil', '6 large garlic cloves, minced', '4 1 1/4-inch-thick rib-eye steaks', '2 large green bell peppers, cut into 1 1/2-inch-wide strips', '2 large red bell peppers, cut into 1 1/2-inch-wide strips', '2 large yellow bell peppers, cut into 1 1/2-inch-wide strips']

Beat cheese, butter and 1 tablespoon marjoram in small bowl to blend. Season Gorgonzola butter with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Combine oil, garlic and 2 tablespoons marjoram in large glass baking dish. Add steaks and all peppers; sprinkle with black pepper. Turn to coat. Let stand 2 hours at room temperature or chill up to 6 hours, turning occasionally. Prepare barbecue (medium-high heat). Place steaks and peppers on grill; sprinkle with salt. Grill steaks about 5 minutes per side for medium-rare, and peppers until tender, turning occasionally, about 10 minutes. Transfer steaks to platter; surround with peppers. Top each steak with 1/4 of Gorgonzola butter. Let stand just until butter softens, about 5 minutes.

rib-eye-steaks-with-bell-peppers-and-gorgonzola-butter-102171

['1/4 cup (packed) crumbled Gorgonzola cheese (about 1 1/2 ounces)', '2 tablespoons (1/4 stick) butter, room temperature', '3 tablespoons minced fresh marjoram', '1/2 cup extra-virgin olive oil', '6 large garlic cloves, minced', '4 1 1/4-inch-thick rib-eye steaks', '2 large green bell peppers, cut into 1 1/2-inch-wide strips', '2 large red bell peppers, cut into 1 1/2-inch-wide strips', '2 large yellow bell peppers', 'cut into 1 1/2-inch-wide strips']

Savory Cheese Turnovers with Mint

['1 cup grated whole-milk mozzarella cheese (about 4 ounces)', '1 cup freshly grated pecorino Sardo or pecorino Romano cheese', '1 1/2 tablespoons chopped fresh mint', '3 cups unbleached all purpose flour', '1 teaspoon salt', '7 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces', '3 tablespoons olive oil', '1/2 cup plus 2 tablespoons (about) room-temperature water']

Mix first 3 ingredients in medium bowl. Cover and let stand at room temperature. Whisk flour and salt in large bowl to blend. Add shortening and rub in with fingertips until coarse meal forms. Add olive oil and 1/2 cup plus 2 tablespoons water, mixing with fork until dough begins to clump together and adding more water by tablespoonfuls if dough is dry. Turn dough out onto work surface and knead briefly until smooth, about 1 minute. Divide in half; roll each half into 1 1/2-inch-diameter log. Wrap logs in plastic and chill 1 hour. Lightly oil baking sheet. Cut each log crosswise into 14 rounds. Roll out each round on floured surface to 3 1/2-inch round. Place 1 heaping tablespoon cheese mixture in center of each of 14 rounds. Brush dough edges lightly with water. Cover each with another dough round. Press edges firmly together, twisting edges of dough a little at a time so that sealed edges resemble thin rope. Place turnovers on prepared sheet, spacing 1 inch apart. (Can be made 6 hours ahead. Cover with plastic wrap and chill.) Preheat oven to 425°F. Bake turnovers until pale golden, about 25 minutes. Place on platter; serve immediately.

savory-cheese-turnovers-with-mint-106456

['1 cup grated whole-milk mozzarella cheese (about 4 ounces)', '1 cup freshly grated pecorino Sardo or pecorino Romano cheese', '1 1/2 tablespoons chopped fresh mint', '3 cups unbleached all purpose flour', '1 teaspoon salt', '7 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces', '3 tablespoons olive oil', '1/2 cup plus 2 tablespoons (about) room-temperature water']

Chipotle Turkey Cutlets with Charred Corn Salsa

['1 1/2 cups frozen corn kernels, thawed', '1 1/4 pounds fresh turkey breast fillets', '2 teaspoons chipotle chile powder', '4 tablespoons corn oil', '1 medium green bell pepper, diced', '1 small red onion, diced', '1/4 cup chopped fresh cilantro', '1 tablespoon fresh lime juice', 'Lime wedges']

Char corn in heavy medium nonstick skillet over medium-high heat, stirring often, about 4 minutes. Set aside. Sprinkle turkey on both sides with chile powder; sprinkle with salt. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of turkey and sauté until cooked through, about 1 1/2 minutes per side. Transfer to plate. Repeat with 1 tablespoon oil and remaining turkey. Add 2 tablespoons oil to drippings in skillet. Add bell pepper and onion; sauté 3 minutes. Increase heat to high and add charred corn. Sauté until peppers begin to brown, about 3 minutes longer. Stir in cilantro and lime juice. Season salsa with salt and pepper; transfer to medium bowl. Return turkey to skillet and reheat, about 1 minute. Spoon salsa over turkey and serve with lime wedges.

chipotle-turkey-cutlets-with-charred-corn-salsa-108578

['1 1/2 cups frozen corn kernels, thawed', '1 1/4 pounds fresh turkey breast fillets', '2 teaspoons chipotle chile powder', '4 tablespoons corn oil', '1 medium green bell pepper, diced', '1 small red onion, diced', '1/4 cup chopped fresh cilantro', '1 tablespoon fresh lime juice', 'Lime wedges']

Roasted Bell Pepper Salad with Pine Nuts

['6 large red bell peppers, halved, seeded', '6 large yellow bell peppers, halved, seeded', '6 large orange bell peppers, halved, seeded', '8 tablespoons extra-virgin olive oil', '3 tablespoons (or more) balsamic vinegar', '1/2 cup pine nuts, toasted']

Preheat oven to 400°F. Place all bell peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts.

roasted-bell-pepper-salad-with-pine-nuts-104475

['6 large red bell peppers, halved, seeded', '6 large yellow bell peppers, halved, seeded', '6 large orange bell peppers, halved, seeded', '8 tablespoons extra-virgin olive oil', '3 tablespoons (or more) balsamic vinegar', '1/2 cup pine nuts', 'toasted']

Cast-Iron Roasted Clams

['3 pounds medium (3- to 4-inch) red potatoes', '16 garlic cloves, peeled', '3 small red onions (3/4 pound total), quartered lengthwise, leaving root end intact', '1/2 cup extra-virgin olive oil', '1 teaspoon salt', '1/2 teaspoon black pepper', '1 3/4 pound plum tomatoes (10 to 12), halved lengthwise', '40 small hard-shelled clams (4 lb) such as littlenecks (less than 2 inches wide), scrubbed well', '1/2 teaspoon dried hot red pepper flakes', '1/4 cup chopped fresh parsley', 'a 14-inch cast-iron skillet with lid, or a 17- by 12-inch heavy roasting pan (preferably dark metal) and heavy-duty foil']

Preheat oven to 500°F. Cut potatoes into 1/2-inch-thick slices and toss with garlic, onions, oil, salt, and pepper in skillet (or roasting pan). Roast in middle of oven until potatoes begin to brown, about 15 minutes. Add tomatoes, tossing to combine, and roast until skins wrinkle and split, about 10 minutes. Add clams and red pepper flakes and roast, covered with lid (or tightly covered with foil), until clams are fully open, 6 to 10 minutes. (Discard any clams that have not opened after 10 minutes.) Sprinkle with parsley and serve in skillet.

cast-iron-roasted-clams-107008

['3 pounds medium (3- to 4-inch) red potatoes', '16 garlic cloves, peeled', '3 small red onions (3/4 pound total), quartered lengthwise, leaving root end intact', '1/2 cup extra-virgin olive oil', '1 teaspoon salt', '1/2 teaspoon black pepper', '1 3/4 pound plum tomatoes (10 to 12), halved lengthwise', '40 small hard-shelled clams (4 lb) such as littlenecks (less than 2 inches wide), scrubbed well', '1/2 teaspoon dried hot red pepper flakes', '1/4 cup chopped fresh parsley', 'a 14-inch cast-iron skillet with lid', 'or a 17- by 12-inch heavy roasting pan (preferably dark metal) and heavy-duty foil']

Honey and Soy Glazed Salmon

['2 tablespoons honey', '2 tablespoons soy sauce', '1 1/2 tablespoons fresh lime juice', '2 teaspoons Dijon mustard', '1 tablespoon water', '2 teaspoons vegetable oil', 'two 6-ounce pieces salmon fillet']

In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon.

honey-and-soy-glazed-salmon-14110

['2 tablespoons honey', '2 tablespoons soy sauce', '1 1/2 tablespoons fresh lime juice', '2 teaspoons Dijon mustard', '1 tablespoon water', '2 teaspoons vegetable oil', 'two 6-ounce pieces salmon fillet']

Spicy Lamb and Chorizo Chili

['2 1/4 cups canned low-salt chicken broth', '3 ounces dried ancho chilies (about 5 large),* stemmed, seeded, torn into pieces', '1 teaspoon cayenne pepper', '2 1-pound rolls beef or pork chorizo, casings removed', '2 cups coarsely chopped red onions', '12 large garlic cloves, chopped', '1 tablespoon dried leaf oregano', '1 tablespoon ground cumin', '3 1/4 pounds o-bone (round-bone) lamb shoulder chops, boned, cut into 3/4-inch cubes', '2 15-ounce cans golden hominy or pinto beans, rinsed, drained']

Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender. Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes. Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. Sauté until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.) *Sold at Latin American markets and some supermarkets.

spicy-lamb-and-chorizo-chili-103006

['2 1/4 cups canned low-salt chicken broth', '3 ounces dried ancho chilies (about 5 large),* stemmed, seeded, torn into pieces', '1 teaspoon cayenne pepper', '2 1-pound rolls beef or pork chorizo, casings removed', '2 cups coarsely chopped red onions', '12 large garlic cloves, chopped', '1 tablespoon dried leaf oregano', '1 tablespoon ground cumin', '3 1/4 pounds o-bone (round-bone) lamb shoulder chops, boned, cut into 3/4-inch cubes', '2 15-ounce cans golden hominy or pinto beans', 'rinsed', 'drained']

Shepherd's Pie

['10 oz pearl onions', '4 medium leeks (white and pale green parts only), cut into 1/2-inch-thick slices', '2 lb boneless lamb shoulder, cut into 1-inch cubes', '2 teaspoons salt', '1/2 teaspoon black pepper', '5 tablespoons all-purpose flour', '3 1/2 tablespoons unsalted butter, softened', '2 tablespoons chopped garlic', '1/2 cup dry white wine', '1 1/2 tablespoons tomato paste', '1 cup beef broth', '1 cup water', '2 teaspoons chopped fresh thyme', '5 carrots, cut diagonally into 1/3-inch-thick slices', '2 medium turnips, peeled and cut into 1/2-inch pieces', '2 lb russet (baking) potatoes', '1/2 cup heavy cream', '1/2 cup milk', '3 tablespoons unsalted butter', '1 teaspoon salt', '1/4 teaspoon black pepper', 'a wide 3-quart heavy flameproof casserole (about 2 inches deep; not glass); a potato ricer or a food mill fitted with medium disk']

Blanch onions in a 2- to 3-quart pot of boiling salted water 1 minute, then transfer with a slotted spoon to a bowl of cold water to stop cooking. Drain onions and peel, trimming root ends with a paring knife. Wash leek slices in a bowl of water, agitating them, then lift out and drain in a medium-mesh sieve. Preheat oven to 350°F. Pat lamb dry and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Put lamb and 3 tablespoons flour in a sealable plastic bag, then seal bag and shake to coat lamb. Melt 2 tablespoons butter in casserole dish over moderately high heat until foam subsides, then brown half of lamb, turning, about 6 minutes. Add 1 tablespoon garlic and cook, stirring, 2 minutes. Transfer browned lamb and garlic to a plate with a slotted spoon and repeat with remaining lamb and tablespoon garlic (do not add more butter). Add wine to casserole dish and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute, then stir in tomato paste and boil, stirring, until liquid is reduced by half, about 5 minutes. Add broth, water, thyme, browned lamb with any juices that have accumulated on plate, onions, leeks, carrots, turnips, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and stir to combine. Bring to a simmer over moderately high heat, then remove from heat. Cover dish with lid or foil and braise lamb and vegetables in middle of oven, stirring once or twice, until lamb is tender, 1 1/2 to 2 hours. Season with salt and pepper. Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 4-quart heavy pot, then simmer, uncovered, until very tender, 20 to 25 minutes. Drain in a colander. Bring cream, milk, and butter to a simmer in same pot over moderate heat, stirring occasionally until butter is melted, then remove from heat and stir in salt and pepper. Force hot potatoes through ricer into hot cream mixture and stir gently to combine. Keep warm, covered. Preheat broiler. Make a beurre manié by stirring together remaining 1 1/2 tablespoons butter and remaining 2 tablespoons flour in a small bowl to form a paste. Spoon 1 cup cooking liquid from casserole dish into a small saucepan and bring to a boil. Whisk in beurre manié, then simmer, whisking occasionally, until thickened, about 2 minutes. Gently stir sauce into lamb and vegetables. Spoon potatoes over lamb and vegetables and spread evenly with a fork, making a pattern with tines. Broil about 3 inches from heat until top is golden, about 3 minutes.

shepherds-pie-107418

['10 oz pearl onions', '4 medium leeks (white and pale green parts only), cut into 1/2-inch-thick slices', '2 lb boneless lamb shoulder, cut into 1-inch cubes', '2 teaspoons salt', '1/2 teaspoon black pepper', '5 tablespoons all-purpose flour', '3 1/2 tablespoons unsalted butter, softened', '2 tablespoons chopped garlic', '1/2 cup dry white wine', '1 1/2 tablespoons tomato paste', '1 cup beef broth', '1 cup water', '2 teaspoons chopped fresh thyme', '5 carrots, cut diagonally into 1/3-inch-thick slices', '2 medium turnips, peeled and cut into 1/2-inch pieces', '2 lb russet (baking) potatoes', '1/2 cup heavy cream', '1/2 cup milk', '3 tablespoons unsalted butter', '1 teaspoon salt', '1/4 teaspoon black pepper', 'a wide 3-quart heavy flameproof casserole (about 2 inches deep; not glass); a potato ricer or a food mill fitted with medium disk']

Asparagus Salad with Sweet Balsamic Vinegar

['1/3 cup balsamic vinegar', '3 tablespoons olive oil', '1 tablespoon Dijon mustard', '1 tablespoon chopped fresh marjoram or 1 teaspoon dried', '1 teaspoon minced garlic', '2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces', '1 small red bell pepper, diced', '1/3 cup chopped pecans, toasted']

Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper. Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

asparagus-salad-with-sweet-balsamic-vinegar-4807

['1/3 cup balsamic vinegar', '3 tablespoons olive oil', '1 tablespoon Dijon mustard', '1 tablespoon chopped fresh marjoram or 1 teaspoon dried', '1 teaspoon minced garlic', '2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces', '1 small red bell pepper, diced', '1/3 cup chopped pecans', 'toasted']

Sweet-and-Sour Baby Carrots

['2 pounds baby carrots, peeled and green tops trimmed to 1 1/2 inches', '1 tablespoon extra-virgin olive oil', '1/4 cup red-wine vinegar', '1 1/2 tablespoons sugar']

Preheat the oven to 425°F. Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on. Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.

sweet-and-sour-baby-carrots-104894

['2 pounds baby carrots, peeled and green tops trimmed to 1 1/2 inches', '1 tablespoon extra-virgin olive oil', '1/4 cup red-wine vinegar', '1 1/2 tablespoons sugar']

Pickled Hot Chiles

['4 cups distilled white vinegar', '1 1/3 cups water', '1/4 cup sugar', '1 1/2 teaspoons kosher or canning salt', '1 1/2 pounds small hot chiles (6 cups), stems trimmed to 1/4 inch', '7 or 8 garlic cloves', '3 1/2 to 4 teaspoons pickling spices', '8 (1/2-pint) canning jars with lids and screw bands; a boiling-water canner or an 8- to 10-quart deep pot']

Wash jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put jars and lids on a rack in canner or pot and add enough water to cover by 2 inches. Heat water until an instant-read thermometer registers 180°F (do not let boil). Keep jars submerged in hot water, covered, until ready to use. Bring vinegar, water, sugar, and salt to a boil in a 3-quart nonreactive saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, 5 minutes. Drain jars upside down on a clean kitchen towel 1 minute, then invert. Tightly pack jars with chiles and add 1 garlic clove and 1/2 teaspoon pickling spices to each jar. Fill jars with pickling liquid, leaving 1/4inch of space at top, then run a thin knife between chiles and jar to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands. Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. Bring to a boil, covered. Boil pickles, covered, 10 minutes, then transfer jars with tongs to a kitchen towel to cool. Jars will seal as they cool. (If you hear a ping, that signals that vacuum formed at top of jar has made lid concave.) After jars have cooled 12 to 24 hours, press center of each lid to make sure that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, lid has a good seal.

pickled-hot-chiles-107029

['4 cups distilled white vinegar', '1 1/3 cups water', '1/4 cup sugar', '1 1/2 teaspoons kosher or canning salt', '1 1/2 pounds small hot chiles (6 cups), stems trimmed to 1/4 inch', '7 or 8 garlic cloves', '3 1/2 to 4 teaspoons pickling spices', '8 (1/2-pint) canning jars with lids and screw bands; a boiling-water canner or an 8- to 10-quart deep pot']

Ma-Po Tofu

['1/4 cup chicken broth', '2 tablespoons hot bean paste', '2 tablespoons soy sauce', 'Additive-free kosher salt to taste', '1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes', '1 1/2 to 2 tablespoons corn, peanut, or canola oil', '1/2 lb ground pork shoulder (preferably 75% lean)', '1 tablespoon plus 1 teaspoon finely minced garlic', '1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger', '1 tablespoon cornstarch dissolved in 2 tablespoons water', '1 1/2 teaspoons Japanese sesame oil', '1/2 to 1 teaspoon toasted Sichuan-peppercorn powder', '3 tablespoons thinly sliced scallion', 'Accompaniment: steamed rice']

Stir together broth, bean paste, soy sauce, and kosher salt. Set aside. Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish. Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes. Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds. Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

ma-po-tofu-103565

['1/4 cup chicken broth', '2 tablespoons hot bean paste', '2 tablespoons soy sauce', 'Additive-free kosher salt to taste', '1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes', '1 1/2 to 2 tablespoons corn, peanut, or canola oil', '1/2 lb ground pork shoulder (preferably 75% lean)', '1 tablespoon plus 1 teaspoon finely minced garlic', '1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger', '1 tablespoon cornstarch dissolved in 2 tablespoons water', '1 1/2 teaspoons Japanese sesame oil', '1/2 to 1 teaspoon toasted Sichuan-peppercorn powder', '3 tablespoons thinly sliced scallion', 'Accompaniment: steamed rice']

Salt Cod Fish Cakes

['1 lb skinless boneless salt cod (preferably center-cut)', '1 medium onion, finely chopped (1 cup)', '3 1/2 tablespoons unsalted butter', '1 lb russet (baking) potatoes', '1 parsnip (1/4 lb)', '1/2 teaspoon black pepper', '1 large egg, lightly beaten', '1/2 cup plain dry bread crumbs', '3 tablespoons vegetable oil']

Soak cod in a large bowl with cold water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Drain cod and transfer to a 3- to 4-quart pot with fresh water to cover by 2 inches. Bring just to a simmer and remove from heat. (Cod should just flake; do not boil, or it will become tough.) Drain in a colander. Cook onion in 1/2 tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, about 7 minutes. Transfer to a large bowl. Peel potatoes and parsnip. Halve parsnip lengthwise and remove core if tough. Cut potatoes and parsnip into 1-inch pieces and steam together in a steamer over boiling water in a large pot, covered, until tender, 18 to 20 minutes. 3Add to cooked onions and coarsely mash, then cool slightly. Flake cod and stir into potato mixture along with salt to taste and pepper. Stir in egg until just combined. Put bread crumbs in a shallow baking dish. Form rounded 1/4-cup scoops of cod mixture into 12 (3-inch-diameter) cakes and transfer to a sheet of wax paper. Gently dredge fish cakes in bread crumbs to coat and transfer to a wax-paper-lined tray. Chill, covered with plastic wrap, at least 30 minutes. Preheat oven to 200°F. Heat 1 tablespoon butter and 1 tablespoon oil in 10-inch heavy skillet over moderate heat until foam subsides. Cook 4 fish cakes, turning over once, until golden brown, 7 to 8 minutes total. Transfer to a paper-towel-lined baking sheet and keep warm in middle of oven. Wipe skillet clean and cook remaining fish cakes in 2 batches, adding 1 tablespoon each of butter and oil per additional batch.

salt-cod-fish-cakes-108331

['1 lb skinless boneless salt cod (preferably center-cut)', '1 medium onion, finely chopped (1 cup)', '3 1/2 tablespoons unsalted butter', '1 lb russet (baking) potatoes', '1 parsnip (1/4 lb)', '1/2 teaspoon black pepper', '1 large egg, lightly beaten', '1/2 cup plain dry bread crumbs', '3 tablespoons vegetable oil']

Japanese Beef and Scallion Rolls

['12 small scallions, trimmed to 6-inch lengths', '1 (1-lb) piece flank steak (roughly 6 to 7 inches square)', '1/4 cup sake (Japanese rice wine)', '1/4 cup mirin* (Japanese sweet rice wine)', '3 tablespoons soy sauce', '1 tablespoon sugar', '1 tablespoon vegetable oil', 'a meat pounder; kitchen string']

Blanch scallions in a pot ofboiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry. Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide). Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick. Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you. Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid. Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner. Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved. Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes. Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.) Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board. Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat. Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce. *Available at Asian markets, some supermarkets, and Uwajimaya (800-889-1928)

japanese-beef-and-scallion-rolls-109190

['12 small scallions, trimmed to 6-inch lengths', '1 (1-lb) piece flank steak (roughly 6 to 7 inches square)', '1/4 cup sake (Japanese rice wine)', '1/4 cup mirin* (Japanese sweet rice wine)', '3 tablespoons soy sauce', '1 tablespoon sugar', '1 tablespoon vegetable oil', 'a meat pounder; kitchen string']

Beer-Batter-Fried Sardines and Lime

['1/2 cup beer (not dark)', '1/2 teaspoon salt', '1/2 cup all-purpose flour', '3 3/4-ounce cans brisling sardines', '1 lime', '4 cups vegetable oil']

In a bowl whisk beer and salt into flour until smooth. Drain sardines and pat dry. Cut lime into 8 wedges. In a 3-quart saucepan heat oil over moderately high heat until a deep-fat thermometer registers 375°F. Working in batches of about 8 and holding sardines at head end to avoid breaking, dredge fish in batter to coat completely, dragging lightly against side of bowl to remove excess, and fry, stirring, until golden, 2 to 3 minutes. With a slotted spoon transfer sardines as fried to paper towels to drain. Fry lime wedges in oil until they begin to turn golden, about 30 seconds, and transfer to paper towels to drain. Serve sardines with lime.

beer-batter-fried-sardines-and-lime-101775

['1/2 cup beer (not dark)', '1/2 teaspoon salt', '1/2 cup all-purpose flour', '3 3/4-ounce cans brisling sardines', '1 lime', '4 cups vegetable oil']

Golden Pancakes with Pecorino and Prosciutto

['1 cup unbleached all purpose flour', '1/4 teaspoon salt', '1 large egg', '1 1/2 cups (or more) water', '6 teaspoons extra-virgin olive oil', '12 tablespoons freshly grated pecorino Romano cheese (about 3 ounces)', '12 very thin slices prosciutto, each cut crosswise in half']

Sift flour and salt into bowl. Add egg, then gradually whisk in 1 1/2 cups water (batter will be thin). Pour batter through strainer set over measuring cup. Heat 12-inch nonstick skillet over medium-high heat. Add 1 teaspoon oil to skillet; brush over skillet. Pour in 1/3 cup batter, immediately tilting skillet to allow batter to spread over bottom (if batter does not spread easily, thin with more water by teaspoonfuls). Cook until pancake is light golden on bottom, about 2 minutes. Turn pancake over and cook until bottom is light golden, about 1 minute. Transfer to paper towels. Repeat with remaining batter, adding 1 teaspoon oil to skillet for each pancake and stacking pancakes between paper towels. (Can be made 1 day ahead. Wrap layered with paper towels in foil and refrigerate. Heat foil packet in 300°F oven for about 15 minutes.) Sprinkle 2 tablespoons cheese over each pancake. Top each with 4 half-slices prosciutto. Sprinkle with pepper. Fold pancakes in half and then in half again, forming triangles. Transfer to plates.

golden-pancakes-with-pecorino-and-prosciutto-108601

['1 cup unbleached all purpose flour', '1/4 teaspoon salt', '1 large egg', '1 1/2 cups (or more) water', '6 teaspoons extra-virgin olive oil', '12 tablespoons freshly grated pecorino Romano cheese (about 3 ounces)', '12 very thin slices prosciutto', 'each cut crosswise in half']

Tequila and Lime Baked Pineapple

['3 tablespoons tequila (preferably reposado or añejo)', '3 tablespoons fresh lime juice', '2 tablespoons sugar', '1 (3-lb) pineapple (labeled "extra sweet")']

Stir together tequila, lime juice, and sugar until sugar is dissolved. Peel pineapple with a large sharp knife, keeping crown of leaves attached. Trim bottom. Remove eyes from pineapple in spiral channels with a sharp paring knife: Cut along each side of diagonal row of eyes that spirals down pineapple, forming a V-shaped channel. Cut out channel and eyes and repeat procedure with remaining rows of eyes. Preheat oven to 425°F. Lay pineapple on its side, then, beginning at base and moving upward, carefully cut pineapple lengthwise in half through leaves, keeping leaves attached. Cut out core from each half and pull out some of long innermost leaves so no leaves are longer than about 7 inches. Arrange pineapple halves, flat sides down, in a glass or ceramic 13- by 9-inch baking dish, then pierce all over and all the way through with a skewer. Stir tequila mixture and spoon over pineapple. Lay a sheet of wax paper over pineapple and bake in middle of oven, basting with juices every 10 minutes, until pineapple is tender and slightly caramelized, about 50 minutes. Halve pineapple halves lengthwise and serve with any juices remaining in baking dish.

tequila-and-lime-baked-pineapple-108004

['3 tablespoons tequila (preferably reposado or añejo)', '3 tablespoons fresh lime juice', '2 tablespoons sugar', '1 (3-lb) pineapple (labeled "extra sweet")']

Braised Beef Cheeks

['4 tablespoons extra-virgin olive oil', '4 (12-oz) beef cheeks, trimmed of excess fat', '1 medium onion, finely chopped', '1 medium carrot, finely chopped', '1/2 celery rib, finely chopped', '1/2 teaspoon unsweetened cocoa powder', '2 cups red wine (preferably a dry Lambrusco or Chianti)', '1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)', '1 1/2 teaspoons salt', '1 teaspoon black pepper']

Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes. Preheat oven to 325°F. Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes. Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.

braised-beef-cheeks-107803

['4 tablespoons extra-virgin olive oil', '4 (12-oz) beef cheeks, trimmed of excess fat', '1 medium onion, finely chopped', '1 medium carrot, finely chopped', '1/2 celery rib, finely chopped', '1/2 teaspoon unsweetened cocoa powder', '2 cups red wine (preferably a dry Lambrusco or Chianti)', '1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)', '1 1/2 teaspoons salt', '1 teaspoon black pepper']

Spaghetti with Pecorino Romano and Black Pepper

['2 teaspoons black peppercorns', '1/2 lb spaghetti', '2 1/2 oz very finely grated Pecorino Romano (3/4 cup plus 2 tablespoons) or Parmigiano-Reggiano plus additional for serving']

Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet. Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente. Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry. Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water. Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.

spaghetti-with-pecorino-romano-and-black-pepper-107801

['2 teaspoons black peppercorns', '1/2 lb spaghetti', '2 1/2 oz very finely grated Pecorino Romano (3/4 cup plus 2 tablespoons) or Parmigiano-Reggiano plus additional for serving']

Skillet Chicken and Vegetables

['4 chicken thighs with skin and bone', '1 tablespoon paprika', '2 tablespoons vegetable oil', '3/4 pound small red-skinned potatoes, halved', '8 boiling onions, peeled', '2 large carrots, peeled, cut into 1-inch pieces', '1 tablespoon all purpose flour', '1 cup canned low-salt chicken broth', '1/2 cup dry white wine', 'Chopped fresh parsley']

Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

skillet-chicken-and-vegetables-106116

['4 chicken thighs with skin and bone', '1 tablespoon paprika', '2 tablespoons vegetable oil', '3/4 pound small red-skinned potatoes, halved', '8 boiling onions, peeled', '2 large carrots, peeled, cut into 1-inch pieces', '1 tablespoon all purpose flour', '1 cup canned low-salt chicken broth', '1/2 cup dry white wine', 'Chopped fresh parsley']

Cherry Tomato Polenta Tartlets with Basil Mayonnaise

['1 cup mayonnaise', '3/4 cup (lightly packed) torn fresh basil leaves (from 1 large bunch)', '1 tablespoon fresh lemon juice', '24 small cherry tomatoes, quartered', '2 garlic cloves, minced', '1 tablespoon olive oil', '2 1/2 cups water', '1 teaspoon coarse kosher salt', '1/2 cup (3 ounces) polenta (coarse cornmeal)*', '1/3 cup (packed) grated Parmesan cheese', '1 tablespoon unsalted butter']

Combine mayonnaise, basil, and lemon juice in processor. Blend until smooth (some basil bits will remain). Season mayonnaise with salt and pepper. Transfer to small bowl, cover, and refrigerate. (Can be made 2 days ahead. Keep refrigerated.) Rinse 2 mini muffin pans (12 cups per pan) with cold water; shake off excess water. Mix tomatoes, garlic, and oil in medium bowl; sprinkle with salt and pepper. Let stand 15 minutes. Arrange 4 tomato quarters in bottom of each prepared muffin cup. Bring 2 1/2 cups water and salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium and cook until polenta thickens, whisking almost constantly, about 10 minutes. Reduce heat to low and continue to cook until polenta is tender, whisking often, about 15 minutes longer. Whisk in cheese and butter. Season polenta to taste with pepper. Spoon enough polenta into muffin cups to cover tomatoes and fill cups. Using wet fingertips, press polenta firmly to compact. Cover pans with waxed paper; let stand until polenta is firmly set, at least 30 minutes and up to 2 hours. Cut around each tartlet to loosen. Turn over muffin pans, releasing tartlets. Arrange, tomato side up, on platter. Top each with dollop of basil mayonnaise. Serve, passing remaining mayonnaise. *Sold at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute an equal amount of regular yellow cornmeal, and cook mixture for about half the time.

cherry-tomato-polenta-tartlets-with-basil-mayonnaise-108429

['1 cup mayonnaise', '3/4 cup (lightly packed) torn fresh basil leaves (from 1 large bunch)', '1 tablespoon fresh lemon juice', '24 small cherry tomatoes, quartered', '2 garlic cloves, minced', '1 tablespoon olive oil', '2 1/2 cups water', '1 teaspoon coarse kosher salt', '1/2 cup (3 ounces) polenta (coarse cornmeal)*', '1/3 cup (packed) grated Parmesan cheese', '1 tablespoon unsalted butter']

Sauteed Pasta with Lobster

['4 (1- to 1 1/4-pound) live lobsters', '1/2 cup dry white wine', '1/4 teaspoon crumbled saffron', '6 tablespoons olive oil', '1 large onion, sliced', '1 bay leaf', '1 1/2 pound vine-ripened tomatoes, peeled, seeded, and coarsely chopped', '2 garlic cloves, chopped', "1 pound angel's hair pasta nests or fideos (fideus in Catalan) coils, broken in half, or capellini, broken into 2-inch lengths", '2 tablespoons chopped fresh flat-leaf parsley']

Fill an 8-quart pot three fourths full with salted water and bring to a boil. Plunge 2 lobsters headfirst into water and boil, covered, 3 minutes. Transfer with tongs to a colander to cool. Repeat with remaining 2 lobsters in same manner. When lobster is cool enough to handle, remove meat from shells, catching juices in a separate bowl. Add shells to bowl with juices. Cut meat into 1-inch pieces and chill lobster, covered. Stir together wine and saffron and let mixture steep 10 minutes. Bring wine mixture, 14 cups water, and lobster shells with juices to a boil in 8-quart pot. Boil until liquid is reduced to about 8 cups, about 1 hour. Line a sieve with cheesecloth and set over a bowl. Pour stock through sieve, then discard solids. While stock reduces, heat 2 tablespoons oil in a heavy skillet over low heat until hot, then cook onion with bay leaf until onion is very soft and browned, about 45 minutes. Add tomatoes and garlic and cook, stirring frequently, until sofregit is very thick, about 15 minutes. Discard bay leaf. Preheat oven to 400°F. Heat 1 tablespoon oil in a cassola or an ovenproof 12-inch heavy skillet over moderately low heat until hot but not smoking, then cook pasta in 4 batches, stirring, until golden brown. Transfer pasta to a bowl as browned and add an additional tablespoon oil for each batch. When all of pasta is browned, return to pan and stir in sofregit and 4 cups stock (if using a cassola, use 4Bõps stock; your need more liquid because of the dish's straight sides). Reserve remaining stock for another use. Bring pasta mixture to a simmer, then continue to simmer, covered, 4 minutes. Stir in reserved lobster and season with salt and pepper. Transfer pan, uncovered, to middle of oven and bake 10 minutes, or until liquid is absorbed and top of pasta is crisp. Stir in parsley.

sauteed-pasta-with-lobster-103190

['4 (1- to 1 1/4-pound) live lobsters', '1/2 cup dry white wine', '1/4 teaspoon crumbled saffron', '6 tablespoons olive oil', '1 large onion, sliced', '1 bay leaf', '1 1/2 pound vine-ripened tomatoes, peeled, seeded, and coarsely chopped', '2 garlic cloves, chopped', '"1 pound angels hair pasta nests or fideos (fideus in Catalan) coils', 'broken in half', 'or capellini', 'broken into 2-inch lengths"', '2 tablespoons chopped fresh flat-leaf parsley']

Pineapple and Banana Couscous Pudding

['3/4 cup water', '1/2 cup plain couscous', '1 tablespoon unsalted butter', '1/2 large banana, chopped (about 1/2 cup)', '1 tablespoon (packed) golden brown sugar', '1 1/2 cups plus 2 tablespoons chilled whipping cream', '5 tablespoons sweetened cream of coconut (such as Coco López)*', '1 tablespoon triple sec', '1/2 cup candied pineapple, minced', '1 1/2 cups diced peeled fresh pineapple']

Bring 3/4 cup water to boil in heavy medium saucepan over high heat. Stir in couscous. Remove from heat. Cover and let stand until water is absorbed, about 15 minutes. Fluff with fork. Melt butter in small nonstick skillet over medium-high heat. Add banana and sugar and sauté until banana is soft, about 1 minute. Cool. Using electric mixer, beat cream in large bowl until soft peaks form. Fold in cream of coconut and triple sec. Reserve 6 tablespoons whipped cream mixture for topping. Fold candied pineapple, couscous, and banana into remaining whipped cream mixture in large bowl. Divide mixture among 6 parfait glasses or dessert bowls. (Can be made 4 hours ahead. Cover whipped cream mixture and puddings separately and refrigerate.) Top each pudding with some of reserved whipped cream mixture. Sprinkle each with fresh pineapple and serve. Cream of coconut is available in the liquor section of most supermarkets.

pineapple-and-banana-couscous-pudding-106128

['3/4 cup water', '1/2 cup plain couscous', '1 tablespoon unsalted butter', '1/2 large banana, chopped (about 1/2 cup)', '1 tablespoon (packed) golden brown sugar', '1 1/2 cups plus 2 tablespoons chilled whipping cream', '5 tablespoons sweetened cream of coconut (such as Coco López)*', '1 tablespoon triple sec', '1/2 cup candied pineapple, minced', '1 1/2 cups diced peeled fresh pineapple']

Molasses Sponge Candy

['1 1/2 cups sugar', '1/3 cup water', '3 tablespoons unsalted butter', '1/4 teaspoon cream of tartar', '1/2 cup mild molasses', '2 1/2 teaspoons baking soda']

Line bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil. Bring sugar, water, butter, and cream of tartar to a boil in a deep 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down any sugar crystals with a pastry brush dipped in cold water. Boil without stirring until syrup registers 265°F (hard-ball stage) on a candy thermometer, about 10 minutes. Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295°F (hard-crack stage), 4 to 5 minutes. Remove pan from heat and sift baking soda over syrup, then whisk to incorporate. (Use caution: mixture will bubble vigorously.) Immediately pour syrup into lined baking pan and cool completely. Lift candy in foil from pan, then discard foil and break candy into pieces.

molasses-sponge-candy-106389

['1 1/2 cups sugar', '1/3 cup water', '3 tablespoons unsalted butter', '1/4 teaspoon cream of tartar', '1/2 cup mild molasses', '2 1/2 teaspoons baking soda']

Tricolor Vegetable Sauté with Cumin Seeds and Oregano

['2 tablespoons olive oil', '1 red onion, halved, sliced', '1 large red bell pepper, cut into 1/3-inch-wide strips', '1 large yellow bell pepper, cut into 1/3-inch-wide strips', '1 large poblano chile,* seeded, cut into 1/3-inch-wide strips', '1 tablespoon cumin seeds', '4 medium zucchini (about 1 pound), trimmed, cut on sharp diagonal into 1/3-inch-thick slices', '2 tablespoons chopped fresh oregano']

Heat oil in large nonstick skillet over medium-high heat. Add next 5 ingredients; sauté until vegetables are slightly softened, about 5 minutes. Add zucchini and oregano; sauté until zucchini is crisp-tender, about 5 minutes longer. Season with salt and pepper. Cool to room temperature. *A fresh green chile, often called a pasilla; available at Latin American markets and many supermarkets.

tricolor-vegetable-saute-with-cumin-seeds-and-oregano-109801

['2 tablespoons olive oil', '1 red onion, halved, sliced', '1 large red bell pepper, cut into 1/3-inch-wide strips', '1 large yellow bell pepper, cut into 1/3-inch-wide strips', '1 large poblano chile,* seeded, cut into 1/3-inch-wide strips', '1 tablespoon cumin seeds', '4 medium zucchini (about 1 pound), trimmed, cut on sharp diagonal into 1/3-inch-thick slices', '2 tablespoons chopped fresh oregano']

Braised Duck Legs with Shallots and Parsnips

['12 fresh duck legs (7 to 11 lb depending on amount of fat on legs)', '2 lb shallots, peeled and, if very large, halved', '4 lb parsnips, peeled and cut diagonally into 1-inch-thick slices (halve large slices lengthwise)', '2 tablespoons minced garlic', '1 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried, crumbled', '2 Turkish bay leaves or 1 halved California bay leaf', '2 1/2 teaspoons salt', '1 3/4 teaspoons black pepper', '1/4 teaspoon ground allspice', '2 cups dry white wine', '6 to 8 cups chicken stock, homemade or store-bought (preferably not canned broth; 48 to 64 fl oz)', 'Garnish: fresh thyme sprigs', '2 (13- by 9- by 2-inch) baking pans']

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Trim fat and skin from sides of duck legs, leaving a covering of skin on top of legs (there may be fat underneath skin). Reserve 1/2 cup fat (for cooking). Score skin on legs in a 1/2-inch crosshatch pattern, cutting through fat but not into meat. Coarsely chop reserved duck fat and heat in a 12-inch heavy skillet over moderate heat, stirring occasionally, until melted. Remove from heat and discard any solids with a slotted spoon. Divide shallots, parsnips, garlic, thyme, bay leaves, 1 teaspoon salt, and 1 teaspoon pepper between baking pans. Add 2 tablespoons rendered duck fat to each pan, reserving remainder in skillet, and toss to coat vegetables. Roast vegetables, turning occasionally and switching position of pans halfway through roasting, until browned in patches, 20 to 30 minutes total. Pat duck legs dry. Stir together allspice, remaining 1 1/2 teaspoons salt, and remaining 3/4 teaspoon pepper in a small bowl and rub all over legs. Heat fat remaining in skillet over moderately high heat until hot but not smoking, then sauté 4 duck legs, skin sides down, until well browned, 3 to 5 minutes. Turn legs over with tongs and sauté until undersides are browned, 2 minutes more. Transfer with tongs to paper towels to drain. Brown remaining duck legs (in batches of 4) in same manner, pouring off all but 2 tablespoons fat from skillet between batches. Reduce oven temperature to 375°F. Divide duck legs between baking pans, nestling them, skin sides up, in vegetables. Add wine and just enough stock so that most of each leg is submerged but skins are not. Braise duck and vegetables, uncovered, switching position of pans halfway through braising, until duck is tender, 1 1/2 to 2 hours total. Transfer vegetables and duck with a slotted spoon to a platter. Skim fat from pan juices and serve juices, seasoned with salt and pepper if necessary, on the side.

braised-duck-legs-with-shallots-and-parsnips-109109

['12 fresh duck legs (7 to 11 lb depending on amount of fat on legs)', '2 lb shallots, peeled and, if very large, halved', '4 lb parsnips, peeled and cut diagonally into 1-inch-thick slices (halve large slices lengthwise)', '2 tablespoons minced garlic', '1 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried, crumbled', '2 Turkish bay leaves or 1 halved California bay leaf', '2 1/2 teaspoons salt', '1 3/4 teaspoons black pepper', '1/4 teaspoon ground allspice', '2 cups dry white wine', '6 to 8 cups chicken stock, homemade or store-bought (preferably not canned broth; 48 to 64 fl oz)', 'Garnish: fresh thyme sprigs', '2 (13- by 9- by 2-inch) baking pans']

Grilled Shrimp with Tamarind Sauce

['1 1/2 lb jumbo (8 to 12 per lb) shrimp', '3 teaspoons sea salt dissolved in 11/2 cups water', '1 tablespoon tamarind from a pliable block', '1/3 cup water', '1 tablespoon peanut oil', '1 tablespoon chopped cleaned fresh cilantro roots and/or stems, pounded to a paste', '1 tablespoon minced garlic', '1 tablespoon Sriracha or other Asian hot chile sauce', '1 1/2 tablespoons palm sugar, or to taste', '1 tablespoon Asian fish sauce (preferably Thai naam pla), or to taste', 'Garnish: 2 fresh serrano or jalapeño chiles, seeded, halved lengthwise, and finely julienned crosswise; and fresh cilantro sprigs']

Prepare grill for cooking. Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander. Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing hard on solids, and discard solids. Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes. Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein. Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.) Spoon tamarind sauce over shrimp (still in shells) in a serving dish.

grilled-shrimp-with-tamarind-sauce-103561

['1 1/2 lb jumbo (8 to 12 per lb) shrimp', '3 teaspoons sea salt dissolved in 11/2 cups water', '1 tablespoon tamarind from a pliable block', '1/3 cup water', '1 tablespoon peanut oil', '1 tablespoon chopped cleaned fresh cilantro roots and/or stems, pounded to a paste', '1 tablespoon minced garlic', '1 tablespoon Sriracha or other Asian hot chile sauce', '1 1/2 tablespoons palm sugar, or to taste', '1 tablespoon Asian fish sauce (preferably Thai naam pla), or to taste', 'Garnish: 2 fresh serrano or jalapeño chiles', 'seeded', 'halved lengthwise', 'and finely julienned crosswise; and fresh cilantro sprigs']

Roasted Chicken with Garlic Confit

['12 garlic cloves (about 1 head), lightly smashed and peeled', '3 fresh thyme sprigs', '3/4 cup plus 1 tablespoon olive oil', '1 (3-lb) chicken, quartered', '1 tablespoon unsalted butter, softened', '2 teaspoons salt', '1/2 teaspoon black pepper']

Put oven rack in upper third of oven and preheat oven to 500°F. Cook garlic, thyme, and 3/4 cup oil in a 1- to 1 1/2-quart heavy saucepan over low heat, uncovered, until garlic is very tender but not golden, about 25 minutes. While garlic is cooking, pat chicken pieces dry and rub all over with butter and remaining tablespoon oil. Sprinkle all over with salt and pepper. Arrange chicken, skin sides up, in a shallow baking pan and roast 20 minutes. Transfer garlic to a small bowl along with 1 tablespoon garlic oil and mash with a fork. Spread mashed garlic over skin of roasted chicken, then return chicken to oven and roast until just cooked through and skin is crisp, about 5 minutes.

roasted-chicken-with-garlic-confit-109107

['12 garlic cloves (about 1 head), lightly smashed and peeled', '3 fresh thyme sprigs', '3/4 cup plus 1 tablespoon olive oil', '1 (3-lb) chicken, quartered', '1 tablespoon unsalted butter, softened', '2 teaspoons salt', '1/2 teaspoon black pepper']

Spaghetti with Anchovies, Olives, and Toasted Bread Crumbs

['1 pound dried spaghetti or linguine', '3 slices firm white sandwich bread', '1 onion', '3 large garlic cloves', '8 to 10 bottled or canned flat anchovy fillets', 'a 12-ounce jar roasted red peppers', 'a 2 1/4-ounce jar pitted green olives (about 3/4 cup)', '6 tablespoons olive oil', '1 cup dry white wine', '1/2 cup chopped fresh flat-leafed parsley leaves']

Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta. Tear bread into pieces and in a blender or food processor pulse to make coarse crumbs. Finely chop onion. Mince garlic. Rinse anchovies and pat dry. In a sieve rinse and drain peppers and olives. Cut peppers into 1‚-inch-long strips and quarter olives. In a deep 12-inch heavy skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and stir in bread crumbs. Toast bread crumbs, stirring constantly, until golden and crisp, about 2 minutes, and transfer to a plate to cool. Wipe skillet clean. In skillet heat remaining 4 tablespoons oil over moderately high heat until hot but not smoking and cook onion, stirring, until golden brown on edges. Remove skillet from heat and add garlic and anchovies. Cook mixture over moderately low heat, stirring until fillets are dissolved, about 2 minutes. Carefully pour wine down side of skillet and simmer, stirring occasionally, until liquid is reduced to about 2 tablespoons. Remove skillet from heat and stir in peppers, olives, and 1/4 cup parsley. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with 1/2 cup reserved pasta water and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Sprinkle pasta with remaining 1/4 cup parsley and some bread crumbs and serve remaining bread crumbs on the side.

spaghetti-with-anchovies-olives-and-toasted-bread-crumbs-101772

['1 pound dried spaghetti or linguine', '3 slices firm white sandwich bread', '1 onion', '3 large garlic cloves', '8 to 10 bottled or canned flat anchovy fillets', 'a 12-ounce jar roasted red peppers', 'a 2 1/4-ounce jar pitted green olives (about 3/4 cup)', '6 tablespoons olive oil', '1 cup dry white wine', '1/2 cup chopped fresh flat-leafed parsley leaves']

Salmon with Soy-Honey and Wasabi Sauces

['1/2 cupmirin (Japanese sweet rice wine)', '2 tablespoons soy sauce', '1/4 cup rice vinegar (not seasoned)', '1 tablespoon finely grated peeled fresh ginger', '4 (6-ounce) pieces salmon fillet', '2 tablespoons soy sauce', '1/4 cup honey', '1 tablespoon fresh lime juice', '2 teaspoons wasabi powder', '1 tablespoon water', 'Accompaniment: lime wedges']

Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes. Preheat broiler. Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes. Stir together wasabi powder and water in a small bowl. Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes. Serve salmon drizzled with sauces.

salmon-with-soy-honey-and-wasabi-sauces-105026

['1/2 cupmirin (Japanese sweet rice wine)', '2 tablespoons soy sauce', '1/4 cup rice vinegar (not seasoned)', '1 tablespoon finely grated peeled fresh ginger', '4 (6-ounce) pieces salmon fillet', '2 tablespoons soy sauce', '1/4 cup honey', '1 tablespoon fresh lime juice', '2 teaspoons wasabi powder', '1 tablespoon water', 'Accompaniment: lime wedges']

Veal Cutlets with Arugula and Tomato Salad

['3 cups fine fresh bread crumbs (from 6 slices firm white sandwich bread)', '6 tablespoons olive oil', '3 tablespoons fresh lemon juice', '1 teaspoon black pepper', '1 teaspoon salt', '2 medium tomatoes (1/8 lb total), cut into 1/2-inch-thick wedges', '1 small red onion, halved lengthwise, then thinly sliced crosswise (1/2 cup)', '4 veal cutlets (1 1/4 lb total)', '2 oz finely grated Parmigiano-Reggiano (1 cup)', '2 large eggs', '6 tablespoons vegetable oil', '10 oz arugula (5 cups), leaves torn if large', '1 cup loosely packed fresh basil leaves, torn into bite-size pieces']

Put oven rack in middle position and preheat oven to 350°F. Spread bread crumbs in a shallow baking pan and toast 8 to 10 minutes. Reduce oven temperature to 200°F. Whisk together oil, juice, pepper, and 1/2 teaspoon salt in a large bowl until combined, then stir in tomatoes and onion. Gently pound cutlets to 1/8-inch thickness between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Sprinkle veal all over with remaining 1/2 teaspoon salt and season with pepper. Stir together bread crumbs and cheese in a large shallow bowl. Lightly beat eggs in another large shallow bowl. Dip veal, 1 piece at a time, in egg, letting excess drip off, then dredge in bread crumbs, coating completely, and arrange in 1 layer on a sheet of wax paper. Heat 3 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 cutlets, turning over once, until golden brown and just cooked through, about 6 minutes total. Transfer to paper towels to drain briefly, then transfer to baking pan and keep warm in oven. Add remaining 3 tablespoons oil to skillet and fry remaining cutlets. Add arugula and basil to tomato mixture and toss, then season with salt and pepper. 3Serve veal topped with salad.

veal-cutlets-with-arugula-and-tomato-salad-109642

['3 cups fine fresh bread crumbs (from 6 slices firm white sandwich bread)', '6 tablespoons olive oil', '3 tablespoons fresh lemon juice', '1 teaspoon black pepper', '1 teaspoon salt', '2 medium tomatoes (1/8 lb total), cut into 1/2-inch-thick wedges', '1 small red onion, halved lengthwise, then thinly sliced crosswise (1/2 cup)', '4 veal cutlets (1 1/4 lb total)', '2 oz finely grated Parmigiano-Reggiano (1 cup)', '2 large eggs', '6 tablespoons vegetable oil', '10 oz arugula (5 cups), leaves torn if large', '1 cup loosely packed fresh basil leaves', 'torn into bite-size pieces']

Creamy Corn with Chives

['4 ears corn, shucked', '1 teaspoon kosher salt', '3/4 teaspoon cornstarch', 'Pinch of sugar (optional)', '1/4 cup finely chopped onion', '2 tablespoons unsalted butter', '1/3 cup water', '2 tablespoons minced fresh chives']

Working over a shallow bowl, cut off corn kernels, then scrape each cob with a knife to extract juice. Discard cobs. Purée 2 cups kernels, reserving remainder, and all of juice in a food processor 2 minutes, scraping down sides. Force through a fine sieve into a bowl and discard solids. Stir in salt, cornstarch, and sugar. Cook onion in butter in a saucepan over moderately low heat, stirring frequently, until softened. Add reserved kernels and water and simmer briskly, covered, stirring occasionally, until corn is crisp-tender, 4 to 5 minutes. Stir corn purée again, then stir into kernels. Bring to a boil, stirring, and simmer, stirring, until thickened, about 2 minutes. (If desired, thin with water.) Season with pepper and stir in chives.

creamy-corn-with-chives-103842

['4 ears corn, shucked', '1 teaspoon kosher salt', '3/4 teaspoon cornstarch', 'Pinch of sugar (optional)', '1/4 cup finely chopped onion', '2 tablespoons unsalted butter', '1/3 cup water', '2 tablespoons minced fresh chives']

Blackberry Semifreddi with Walnut Meringue

['1 large egg white at room temperature for 30 minutes', '1/4 cup sugar', '1/2 cup walnuts (1 1/2 ounces), toasted and finely chopped', '1 pound fresh blackberries (3 1/2 cups)', '1/3 cup plus 2 tablespoons sugar', '3 teaspoons fresh lemon juice', '2 large eggs', '1 cup chilled heavy cream', 'Garnish: fresh blackberries', 'parchment paper; 10 (5- to 6-ounce) stainless-steel or nonstick metal baba au rhum molds* or ramekins; an instant-read thermometer']

Preheat oven to 200°F. Beat egg white with a pinch of salt in a small deep bowl with an electric mixer at medium speed until it holds soft peaks. Beat in sugar 1 tablespoon at a time and continue to beat until meringue holds stiff glossy peaks, 3 to 5 minutes. Fold walnuts into meringue, then spread into a 9- by 6-inch rectangle (1/4 inch thick) on a parchment-lined baking sheet. Bake meringue in middle of oven until crisp, about 1 hour. Slide meringue (on parchment) onto a rack and cool completely. Peel off paper and break meringue into 1/2-inch pieces. Line bottom of molds with rounds of wax paper or parchment. Cut 10 (10-inch-long) strips of wax paper or parchment (wide enough to cover sides of molds) and arrange, ends overlapping, around insides of molds. Put lined molds in a baking pan (for transferring to freezer). Purée blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds. Divide purée evenly between 2 bowls. Stir 2 tablespoons sugar and 1 teaspoon lemon juice into 1 bowl (for sauce) and chill, covered. Stir remaining 2 teaspoons lemon juice into other bowl (for semifreddo). Beat eggs with a pinch of salt and remaining 1/3 cup sugar in a metal bowl with a handheld mixer at medium-high speed until doubled in volume, about 5 minutes. Set bowl over a saucepan with 1 inch of simmering water and beat until mixture registers 160°F on thermometer, 6 to 8 minutes. Remove bowl from heat and chill mixture until cool, about 10 minutes. Fold in blackberry purée (reserved for semifreddo) gently but thoroughly. Beat cream with cleaned beaters until it just holds stiff peaks and fold gently into blackberry mixture, then fold in walnut meringue pieces. Spoon into molds, smoothing tops if necessary, and cover with plastic wrap. Freeze semifreddi until firm, at least 2 hours. To serve, dip each mold in a bowl of hot water 3 seconds, then wipe dry and invert onto chilled dessert plates, using paper to help pull each semifreddo from mold. Remove paper and let desserts stand at room temperature 10 minutes to soften. Serve with blackberry sauce. *Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-838-1901).

blackberry-semifreddi-with-walnut-meringue-108187

['1 large egg white at room temperature for 30 minutes', '1/4 cup sugar', '1/2 cup walnuts (1 1/2 ounces), toasted and finely chopped', '1 pound fresh blackberries (3 1/2 cups)', '1/3 cup plus 2 tablespoons sugar', '3 teaspoons fresh lemon juice', '2 large eggs', '1 cup chilled heavy cream', 'Garnish: fresh blackberries', 'parchment paper; 10 (5- to 6-ounce) stainless-steel or nonstick metal baba au rhum molds* or ramekins; an instant-read thermometer']

Sangria Jell-O Salad

['1 6-ounce package raspberry-flavored Jell-O', '1 3/4 cups fruity red wine', '1 cup chilled orange juice', '1/4 cup fresh lemon juice', '3 large oranges', '1 cup green seedless grapes, halved lengthwise (about 7 ounces)', '1 cup sliced hulled strawberries', 'Additional grapes and strawberries', 'Orange slices']

Lightly oil 6-cup ring mold. Place raspberry Jell-O in large bowl. Bring wine to simmer in small saucepan. Add wine to Jell-O and stir until Jell-O is dissolved, about 2 minutes. Stir in orange juice and lemon juice. Place bowl in larger bowl filled with ice and water. Cool until Jell-O begins to set slightly, stirring occasionally, about 20 minutes. Meanwhile, grate 1 tablespoon peel from oranges. Cut remaining peel and white pith from oranges; discard. Cut between membranes; release segments. Add orange segments and peel, 1 cup grapes and 1 cup strawberries to Jell-O; stir to blend well. Pour mixture into mold. Chill at least 6 hours or overnight. Run knife around mold sides to loosen Jell-O. Place mold in bowl filled with enough hot water to come halfway up sides of mold for 30 seconds. Place platter atop mold; invert Jell-O onto platter. Garnish with additional fruit.

sangria-jell-o-salad-102116

['1 6-ounce package raspberry-flavored Jell-O', '1 3/4 cups fruity red wine', '1 cup chilled orange juice', '1/4 cup fresh lemon juice', '3 large oranges', '1 cup green seedless grapes, halved lengthwise (about 7 ounces)', '1 cup sliced hulled strawberries', 'Additional grapes and strawberries', 'Orange slices']

Red-Wine Vinaigrette

['1/4 cup red-wine vinegar', '1 tablespoon Dijon mustard', '1 teaspoon sugar', 'Salt and black pepper, to taste', 'N/A black pepper', '1/2 cup extra-virgin olive oil']

Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened.

red-wine-vinaigrette-106752

['1/4 cup red-wine vinegar', '1 tablespoon Dijon mustard', '1 teaspoon sugar', 'Salt and black pepper, to taste', 'N/A black pepper', '1/2 cup extra-virgin olive oil']

Chicken Liver Pâté with Figs and Walnuts

['Nonstick vegetable oil spray', '1 pound chicken livers, trimmed', '1 cup canned low-salt chicken broth', '1 small onion, thinly sliced', 'cup (2 sticks) unsalted butter, room temperature', '1 tablespoon Cognac', '1 1/4 teaspoons salt', '1 cup dry red wine', '3/4 cup dried black Mission figs', '1/2 cup chopped toasted walnuts', 'Fresh chives (for garnish)', 'Red leaf lettuce (for garnish)', '1 French-bread baguette, sliced, toasted']

Spray 3-cup soufflé dish or terrine with vegetable oil spray. Line dish with plastic wrap; spray plastic. Combine chicken livers, broth and onion in medium saucepan. Bring to boil. Cover and simmer until livers are cooked through, stirring occasionally, about 12 minutes. Drain cooking liquid; transfer chicken livers and onion to processor. Add butter, Cognac and salt to processor. Puree until smooth. Transfer to prepared dish. Cover and refrigerate until firm, at least 4 hours. Bring wine to simmer in small saucepan. Remove from heat. Add figs. Let stand until figs soften, about 15 minutes. Drain wine. Quarter figs. (Pâté and figs can be prepared 1 day ahead. Keep pâté refrigerated. Transfer figs to small bowl; cover and refrigerate.) Unmold pâté onto platter. Press walnuts onto sides of pâté. Garnish top with chives and some figs. Arrange lettuce on platter with pâté. Place remaining figs atop lettuce. Serve with toasts.

chicken-liver-pate-with-figs-and-walnuts-102148

['Nonstick vegetable oil spray', '1 pound chicken livers, trimmed', '1 cup canned low-salt chicken broth', '1 small onion, thinly sliced', 'cup (2 sticks) unsalted butter, room temperature', '1 tablespoon Cognac', '1 1/4 teaspoons salt', '1 cup dry red wine', '3/4 cup dried black Mission figs', '1/2 cup chopped toasted walnuts', 'Fresh chives (for garnish)', 'Red leaf lettuce (for garnish)', '1 French-bread baguette', 'sliced', 'toasted']

Bluewater Bread Pudding with Caramel Sauce

['1 pound dark brown sugar', '2 cups whipping cream', '1 cup light corn syrup', '1/2 cup dark rum', '2 1/2 cups whole milk', '1 cup whipping cream', '1 cup sugar', '4 large eggs', '4 large egg yolks', '1 tablespoon vanilla extract', '1/4 teaspoon ground nutmeg', '1/8 teaspoon salt', '12 slices good-quality white bread, crusts trimmed', '3 tablespoons unsalted butter, room temperature', '1/2 cup dried currants']

Whisk all ingredients in heavy large saucepan to blend. Whisk over medium-high heat until beginning to boil. Reduce heat to medium-low. Simmer until sauce is thick enough to coat spoon, whisking occasionally, about 25 minutes. (Can be made 3 days ahead. Cool. Cover and refrigerate. Rewarm over low heat before serving.) Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Combine milk, cream, sugar, eggs, egg yolks, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Spread 1 side of each bread slice with butter. Arrange 6 slices, buttered side up, in single layer in prepared dish, trimming to fit. Sprinkle with currants. Top with remaining bread slices, buttered side up. Pour custard through sieve over bread in dish. Let stand 15 minutes, occasionally pressing bread into custard. Place pudding in dish in 13x9x2-inch metal baking pan. Pour enough hot water into pan to come halfway up sides of pudding dish. Place in oven. Bake pudding until set in center and golden on top, about 45 minutes. Remove pudding from water bath. Serve warm or at room temperature with warm caramel sauce.

bluewater-bread-pudding-with-caramel-sauce-107108

['1 pound dark brown sugar', '2 cups whipping cream', '1 cup light corn syrup', '1/2 cup dark rum', '2 1/2 cups whole milk', '1 cup whipping cream', '1 cup sugar', '4 large eggs', '4 large egg yolks', '1 tablespoon vanilla extract', '1/4 teaspoon ground nutmeg', '1/8 teaspoon salt', '12 slices good-quality white bread, crusts trimmed', '3 tablespoons unsalted butter, room temperature', '1/2 cup dried currants']

Lemon Pudding Cake

['2 large lemons', '1/4 cup all-purpose flour', 'Rounded 1/4 teaspoon salt', '3/4 cup plus 2 tablespoons sugar', '3 large eggs, separated', '1 1/3 cups whole milk']

Preheat oven to 350°F. Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice. Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined. Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin). Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 156) until puffed and golden, 45 to 50 minutes. Transfer to a rack. Serve warm or at room temperature.

lemon-pudding-cake-108000

['2 large lemons', '1/4 cup all-purpose flour', 'Rounded 1/4 teaspoon salt', '3/4 cup plus 2 tablespoons sugar', '3 large eggs, separated', '1 1/3 cups whole milk']

Porterhouse Steaks with Arugula and Parmesan Cheese

['3 2- to 21/2-inch-thick porterhouse steaks (each about 3 pounds)', 'Olive oil', '5 ounces arugula (about 5 cups packed)', '1 cup Parmesan cheese shavings']

Prepare barbecue (medium-high heat). Rub steaks with oil and sprinkle lightly with salt and pepper. Grill until steaks are brown and crusty and thermometer inserted into thickest part registers 120°F to 125°F for medium-rare, turning every five minutes, about 25 minutes total. Using tongs, transfer steaks to cutting board; let steaks rest for 10 minutes. Coarsely chop enough arugula to measure 2 cups and set aside. Arrange remaining arugula on platter and sprinkle with oil, salt, and pepper. Cut meat away from bones. Slice meat thinly and arrange atop arugula. Sprinkle reserved chopped arugula and cheese shavings over steak.

porterhouse-steaks-with-arugula-and-parmesan-cheese-106845

['3 2- to 21/2-inch-thick porterhouse steaks (each about 3 pounds)', 'Olive oil', '5 ounces arugula (about 5 cups packed)', '1 cup Parmesan cheese shavings']

Black Bean Soup with Chipotle Chiles

['1 tablespoon olive oil', '2 medium-size red onions, chopped', '1 medium-size red bell pepper, chopped', '1 medium-size green bell pepper, chopped', '4 garlic cloves, minced', '4 teaspoons ground cumin', '1 16-ounce package dried black beans', '1 tablespoon chopped canned chipotle chiles*', '7 cups hot water', '2 tablespoons fresh lime juice', '2 teaspoons coarse kosher salt', '1/4 teaspoon ground black pepper', '1 cup plain nonfat yogurt', '1/2 cup chopped seeded plum tomatoes', '1/4 cup chopped fresh cilantro']

Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve. *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.

black-bean-soup-with-chipotle-chiles-109246

['1 tablespoon olive oil', '2 medium-size red onions, chopped', '1 medium-size red bell pepper, chopped', '1 medium-size green bell pepper, chopped', '4 garlic cloves, minced', '4 teaspoons ground cumin', '1 16-ounce package dried black beans', '1 tablespoon chopped canned chipotle chiles*', '7 cups hot water', '2 tablespoons fresh lime juice', '2 teaspoons coarse kosher salt', '1/4 teaspoon ground black pepper', '1 cup plain nonfat yogurt', '1/2 cup chopped seeded plum tomatoes', '1/4 cup chopped fresh cilantro']

Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans

['3 tablespoons white-wine vinegar', '2 tablespoons water', '1 tablespoon Dijon mustard', '1/4 cup minced shallot', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '6 tablespoons olive oil', '1/2 stick (1/4 cup) unsalted butter, cut into pieces', '1 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)', '1/2 cup pecan halves, halved lengthwise', '1 teaspoon salt', '6 oz frisée, trimmed and torn into bite-size pieces (4 cups)', '3 Belgian endives (1 lb), cut crosswise into 1/2-inch slices']

Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking. Preheat oven to 400°F. Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes. Toss sprouts in pan with butter, pecans, and salt. Arrange sprouts, cut sides down, in 1 layer and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes. Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat. Serve immediately.

frisee-and-endive-salad-with-warm-brussels-sprouts-and-toasted-pecans-107362

['3 tablespoons white-wine vinegar', '2 tablespoons water', '1 tablespoon Dijon mustard', '1/4 cup minced shallot', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '6 tablespoons olive oil', '1/2 stick (1/4 cup) unsalted butter, cut into pieces', '1 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)', '1/2 cup pecan halves, halved lengthwise', '1 teaspoon salt', '6 oz frisée, trimmed and torn into bite-size pieces (4 cups)', '3 Belgian endives (1 lb)', 'cut crosswise into 1/2-inch slices']

Cold Avocado Soup

['4 medium avocados, pitted, quartered, peeled', '2 14 1/2-ounce cans low-salt chicken broth', '2/3 cup whole milk', '2 shallots, chopped', '2 tablespoons dry Sherry', '1/2 teaspoon hot pepper sauce', 'Sour cream Chopped fresh chives']

Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of sour cream atop soup. Garnish with chives and serve.

cold-avocado-soup-101979

['4 medium avocados, pitted, quartered, peeled', '2 14 1/2-ounce cans low-salt chicken broth', '2/3 cup whole milk', '2 shallots, chopped', '2 tablespoons dry Sherry', '1/2 teaspoon hot pepper sauce', 'Sour cream Chopped fresh chives']

Dill Sauce

['2/3 cup mayonnaise', '2/3 cup sour cream', '2 tablespoons green onion, finely chopped', '2 tablespoons parsley, finely chopped', '1 tablespoon dill, finely chopped (or 1 teaspoon dried)', 'salt and pepper to taste', 'N/A pepper']

Mix mayonnaise with sour cream. Add green onion, parsley, dill and salt and pepper.

dill-sauce-101750

['2/3 cup mayonnaise', '2/3 cup sour cream', '2 tablespoons green onion, finely chopped', '2 tablespoons parsley, finely chopped', '1 tablespoon dill, finely chopped (or 1 teaspoon dried)', 'salt and pepper to taste', 'N/A pepper']

Hazelnut-Butter Cookies with Mini Chocolate Chips

['1 1/2 cups all purpose flour', '3/4 teaspoon baking soda', '1/2 teaspoon baking powder', '1/2 teaspoon salt', '1/2 cup (1 stick) unsalted butter, room temperature', '1 cup creamy unsalted hazelnut butter', '1/2 cup sugar', '1/2 cup (packed) golden brown sugar', '1 large egg', '1 teaspoon vanilla extract', '1 12-ounce package semisweet mini chocolate chips (2 cups)']

Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.) Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to racks and cool. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

hazelnut-butter-cookies-with-mini-chocolate-chips-108976

['1 1/2 cups all purpose flour', '3/4 teaspoon baking soda', '1/2 teaspoon baking powder', '1/2 teaspoon salt', '1/2 cup (1 stick) unsalted butter, room temperature', '1 cup creamy unsalted hazelnut butter', '1/2 cup sugar', '1/2 cup (packed) golden brown sugar', '1 large egg', '1 teaspoon vanilla extract', '1 12-ounce package semisweet mini chocolate chips (2 cups)']

Chocolate Mint Cookies

['2 1/2 cups semisweet chocolate chips', '6 tablespoons all purpose flour', '1/2 teaspoon baking powder', '3/4 cup sugar', '2 large eggs', '2 tablespoons dark corn syrup', '1/2 teaspoon peppermint extract']

Preheat oven to 350°F. Line 3 large baking sheets with foil; butter foil. Place 1 1/4 cups chocolate chips in medium glass bowl. Microwave on medium-high until melted, stirring every 30 seconds, about 2 minutes. Cool 15 minutes. Mix flour and baking powder in small bowl. Using electric mixer, beat sugar, eggs, corn syrup and extract in medium bowl until thick, about 3 minutes. Gradually beat in melted chocolate, then dry ingredients. Mix in remaining chocolate chips; freeze 10 minutes. Drop 7 heaping tablespoons batter on each prepared baking sheet, spacing 3 inches apart (cookies will spread). Bake until cookies are cracked on top and softly set, about 15 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.

chocolate-mint-cookies-102892

['2 1/2 cups semisweet chocolate chips', '6 tablespoons all purpose flour', '1/2 teaspoon baking powder', '3/4 cup sugar', '2 large eggs', '2 tablespoons dark corn syrup', '1/2 teaspoon peppermint extract']

Veal and Tomato Ragoût with Potatoes, Cinnamon, and Cream

['2 pounds 1-inch pieces trimmed boneless veal stew meat', '1/4 cup all purpose flour', '3 tablespoons butter', '1 tablespoon olive oil', '2 medium onions, finely chopped', '2 celery stalks, finely chopped', '1 1/4 cups dry white wine', '2 cups tomato sauce', '1 cup (or more) water', '3 tablespoons chopped fresh parsley', '2 cinnamon sticks', '1 1/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces', '1/2 cup whipping cream']

Place veal in medium bowl. Sprinkle flour over; toss to coat. Shake off excess. Sprinkle veal with salt and pepper. Melt butter with oil in heavy large pot over high heat. Working in batches, add veal and sauté until brown on all sides, about 6 minutes per batch. Transfer to bowl. Add onions and celery to pot; sauté until vegetables begin to soften, about 5 minutes. Return veal to pot. Add wine and bring to boil, scraping up browned bits. Boil until liquid is reduced by half, about 3 minutes. Stir in tomato sauce, 1 cup water, parsley, and cinnamon sticks; bring to boil. Reduce heat to low; cover and simmer 1 hour 15 minutes, stirring occasionally. Stir potatoes and cream into stew; season with salt and pepper. Cover; simmer until veal and potatoes are very tender, stirring often and thinning with more water if necessary, about 1 hour. Discard cinnamon sticks and serve.

veal-and-tomato-ragout-with-potatoes-cinnamon-and-cream-104718

['2 pounds 1-inch pieces trimmed boneless veal stew meat', '1/4 cup all purpose flour', '3 tablespoons butter', '1 tablespoon olive oil', '2 medium onions, finely chopped', '2 celery stalks, finely chopped', '1 1/4 cups dry white wine', '2 cups tomato sauce', '1 cup (or more) water', '3 tablespoons chopped fresh parsley', '2 cinnamon sticks', '1 1/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces', '1/2 cup whipping cream']

White Chicken Chili

['1/2 pound dried navy beans, picked over', '1 large onion, chopped', '1 stick (1/2 cup) unsalted butter', '1/4 cup all-purpose flour', '3/4 cup chicken broth', '2 cups half-and-half', '1 teaspoon Tabasco, or to taste', '1 1/2 teaspoons chili powder', '1 teaspoon ground cumin', '1/2 teaspoon salt, or to taste', '1/2 teaspoon white pepper, or to taste', 'two 4-ounce cans whole mild green chilies, drained and chopped', '5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces', '1 1/2 cups grated Monterey Jack (about 6 ounces)', '1/2 cup sour cream', 'Garnish: fresh coriander sprigs', 'Accompaniment: tomato salsa']

In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander. In a skillet cook onion in 2 tablespoons butter over moderate heat until softened. In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili. Garnish chili with coriander and serve with salsa.

white-chicken-chili-11452

['1/2 pound dried navy beans, picked over', '1 large onion, chopped', '1 stick (1/2 cup) unsalted butter', '1/4 cup all-purpose flour', '3/4 cup chicken broth', '2 cups half-and-half', '1 teaspoon Tabasco, or to taste', '1 1/2 teaspoons chili powder', '1 teaspoon ground cumin', '1/2 teaspoon salt, or to taste', '1/2 teaspoon white pepper, or to taste', 'two 4-ounce cans whole mild green chilies, drained and chopped', '5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces', '1 1/2 cups grated Monterey Jack (about 6 ounces)', '1/2 cup sour cream', 'Garnish: fresh coriander sprigs', 'Accompaniment: tomato salsa']

Whole Stuffed Artichokes Braised in White Wine

['2 cups fine fresh bread crumbs from an Italian loaf (4 oz)', '1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz)', '1 1/2 tablespoons finely chopped garlic', '1/4 cup finely chopped fresh flat-leaf parsley', '1/4 cup minced sweet soppressata (dried Italian sausage; 1 1/4 oz)', '1 teaspoon finely grated fresh lemon zest (optional)', '1 teaspoon salt', '1/4 teaspoon black pepper', '1/4 cup olive oil', '4 medium artichokes (8 to 9 oz each)', '1 lemon, halved', '4 thin slices provolone cheese', '1 1/2 cups water', '1/2 cup dry white wine', '1/4 cup olive oil', '1/2 cup finely chopped onion', '1 1/2 teaspoons finely chopped garlic', '1/2 teaspoon salt', '1/4 teaspoon black pepper', 'a melon-ball cutter; a 6- to 8-quart pressure cooker or a wide 4- to 6-quart heavy pot with a tight-fitting lid']

Preheat oven to 350°F. Spread bread crumbs in a shallow baking pan and bake in middle of oven until pale golden, about 10 minutes. Cool crumbs completely, then toss with parmesan, garlic, parsley, soppressata, zest if using, salt, and pepper. Drizzle oil over crumbs and toss to coat evenly. Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about 1/2 inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half. Separate leaves slightly with your thumbs and pull out purple leaves from center and enough yellow leaves to expose fuzzy choke. Scoop out choke with melon-ball cutter, then squeeze some lemon juice into cavity. Trim remaining artichokes in same manner. Spoon about 2 tablespoons stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 teaspoon stuffing inside each leaf. Top each artichoke with a slice of provolone. Put water, wine, oil, onion, garlic, salt, and pepper in pressure cooker (without insert) or pot and arrange stuffed artichokes in liquid in 1 layer. Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes. Transfer artichokes with tongs to 4 soup plates and spoon cooking liquid around them.

whole-stuffed-artichokes-braised-in-white-wine-106245

['2 cups fine fresh bread crumbs from an Italian loaf (4 oz)', '1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz)', '1 1/2 tablespoons finely chopped garlic', '1/4 cup finely chopped fresh flat-leaf parsley', '1/4 cup minced sweet soppressata (dried Italian sausage; 1 1/4 oz)', '1 teaspoon finely grated fresh lemon zest (optional)', '1 teaspoon salt', '1/4 teaspoon black pepper', '1/4 cup olive oil', '4 medium artichokes (8 to 9 oz each)', '1 lemon, halved', '4 thin slices provolone cheese', '1 1/2 cups water', '1/2 cup dry white wine', '1/4 cup olive oil', '1/2 cup finely chopped onion', '1 1/2 teaspoons finely chopped garlic', '1/2 teaspoon salt', '1/4 teaspoon black pepper', 'a melon-ball cutter; a 6- to 8-quart pressure cooker or a wide 4- to 6-quart heavy pot with a tight-fitting lid']

Chestnut, Onion, and Currant Stuffing

['10 cups 1/4-inch dice seven-grain bread (about 1 pound)', '2 large onions', '1 stick (1/2 cup) unsalted butter', '3/4 pound vacuum-packed or canned whole chestnuts', '3 1/2 cups chicken broth', '1 cup dried currants', '1 cup packed fresh flat-leafed parsley leaves', '1 teaspoon chopped fresh sage leaves', '1/2 teaspoon chopped fresh thyme leaves', 'Garnish if desired: chopped fresh flat-leafed parsley leaves']

Preheat oven to 325° F. In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Halve onions lengthwise and cut each half into 8 wedges. In a large heavy skillet cook onions in butter over moderate heat, stirring occasionally, until golden brown, about 25 minutes. If using canned chestnuts, rinse and drain. In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups broth 15 minutes. Remove pan from heat and stir in currants. Let mixture stand 5 minutes. Chop parsley. In a large bowl toss together bread, onions, chestnut mixture, remaining 1 1/2 cups broth, herbs, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding. Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached. In a shallow baking dish bake stuffing in preheated 325° F. oven 45 minutes (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time). Garnish stuffing with parsley.

chestnut-onion-and-currant-stuffing-14453

['10 cups 1/4-inch dice seven-grain bread (about 1 pound)', '2 large onions', '1 stick (1/2 cup) unsalted butter', '3/4 pound vacuum-packed or canned whole chestnuts', '3 1/2 cups chicken broth', '1 cup dried currants', '1 cup packed fresh flat-leafed parsley leaves', '1 teaspoon chopped fresh sage leaves', '1/2 teaspoon chopped fresh thyme leaves', 'Garnish if desired: chopped fresh flat-leafed parsley leaves']

Apple Pancakes with Cinnamon Butter

['1/2 cup (1 stick) unsalted butter, room temperature', '1/2 cup powdered sugar', '1 teaspoon ground cinnamon', '1/2 teaspoon grated orange peel', '2 teaspoons fresh lemon juice', '1 teaspoon grated lemon peel', '2 medium Granny Smith apples (scant 1 pound), peeled, halved, cored', '1 2/3 cups all purpose flour', '2 tablespoons (packed) golden brown sugar', '2 1/2 teaspoons baking powder', '1/2 teaspoon salt', '3/4 cup whole milk', '2 large eggs', '1/2 cup (1 stick) unsalted butter, melted, divided']

Using electric mixer, beat all ingredients in small bowl until blended. Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice. Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour. Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes. Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.

apple-pancakes-with-cinnamon-butter-109488

['1/2 cup (1 stick) unsalted butter, room temperature', '1/2 cup powdered sugar', '1 teaspoon ground cinnamon', '1/2 teaspoon grated orange peel', '2 teaspoons fresh lemon juice', '1 teaspoon grated lemon peel', '2 medium Granny Smith apples (scant 1 pound), peeled, halved, cored', '1 2/3 cups all purpose flour', '2 tablespoons (packed) golden brown sugar', '2 1/2 teaspoons baking powder', '1/2 teaspoon salt', '3/4 cup whole milk', '2 large eggs', '1/2 cup (1 stick) unsalted butter', 'melted', 'divided']

Pistachio Cake

['3/4 cup shelled natural pistachios (4 ounces)', '1 cup all-purpose flour', '2 teaspoons baking powder', '1 teaspoon ground cardamom', '1/4 teaspoon salt', '1/2 cup whole milk', '1/4 teaspoon vanilla', '1 1/2 sticks (3/4 cup) unsalted butter, softened', '1 cup sugar', '3 large eggs']

Preheat oven to 350°F. Butter a 13- by 9-inch metal cake pan, then line bottom with wax paper. Butter paper and dust pan with some flour, knocking out excess. Pulse pistachios in a food processor until finely ground (be careful not to overprocess into a paste). Add 1 cup flour, baking powder, cardamom, and salt and pulse once or twice to mix. Combine milk and vanilla in a measuring cup. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add pistachio flour and milk in batches, beginning and ending with flour, and mix at low speed until just combined. Spread batter evenly in cake pan and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool in pan on a rack 10 minutes, then run a thin knife around sides of cake and invert onto rack. Remove paper and reinvert cake onto a platter. Cut into squares and serve warm or at room temperature.

pistachio-cake-105003

['3/4 cup shelled natural pistachios (4 ounces)', '1 cup all-purpose flour', '2 teaspoons baking powder', '1 teaspoon ground cardamom', '1/4 teaspoon salt', '1/2 cup whole milk', '1/4 teaspoon vanilla', '1 1/2 sticks (3/4 cup) unsalted butter, softened', '1 cup sugar', '3 large eggs']

Mixed Berry Pavlovas

['13 large egg whites', '1/4 teaspoon salt', '2 1/2 cups superfine granulated sugar', '1 1/2 tablespoons cornstarch', '1 1/2 tablespoons distilled white vinegar', '2 lb strawberries, halved or quartered if large', '3 tablespoons fresh lime juice', '1/4 cup plus 1 1/2 tablespoons granulated sugar', '1 lb blackberries', '2 1/2 cups chilled heavy cream', '2 teaspoons vanilla', 'Special equipment: a standing electric mixer']

Preheat oven to 250°F and line 2 large baking sheets with parchment. Swirl whites in a metal bowl set over a saucepan of simmering water until barely warm to the touch. Beat whites with salt in a standing electric mixer until they hold soft peaks. Beat in 2 cups superfine sugar and continue beating until mixture holds stiff, glossy peaks (see cooks' note, below). Stir together remaining 1/2 cup superfine sugar and cornstarch. Beat into meringue, then beat in vinegar. Spoon 8 mounds of meringue (each about 2 inches high and approximately 1/2 cup) 1 inch apart on each lined baking sheet. Divide any remaining meringue among mounds. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp but still soft inside, 1 to 1 1/4 hours total. If meringues are still not crisp after 1 1/4 hours, turn off oven and cool in oven 1 hour. Transfer from parchment to racks to cool. (Meringues may stick if cooled completely on paper.) Just before serving, toss strawberries with lime juice and 1/4 cup granulated sugar and let stand, tossing occasionally until sugar is dissolved, 10 minutes. Add blackberries and toss to coat. Beat cream with vanilla and remaining 1 1/2 tablespoons granulated sugar with cleaned beaters. Tap meringues gently with back of a spoon to create indentations, then mound some whipped cream and berries onto each.

mixed-berry-pavlovas-103405

['13 large egg whites', '1/4 teaspoon salt', '2 1/2 cups superfine granulated sugar', '1 1/2 tablespoons cornstarch', '1 1/2 tablespoons distilled white vinegar', '2 lb strawberries, halved or quartered if large', '3 tablespoons fresh lime juice', '1/4 cup plus 1 1/2 tablespoons granulated sugar', '1 lb blackberries', '2 1/2 cups chilled heavy cream', '2 teaspoons vanilla', 'Special equipment: a standing electric mixer']

Raspberry Jam Tart with Almond Crumble

['2 cups sliced natural almonds', '2/3 cup sugar', '1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter, cut into pieces', '11/4 cups all-purpose flour', '1 rounded 1/4 teaspoon salt', '2 tablespoons beaten egg', '1 cup raspberry jam']

Preheat oven to 400°F. Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor. Add butter, flour, and salt, then process until mixture resembles sand. Add 1 cup flour mixture to reserved almonds. Add beaten egg to remaining flour mixture and pulse until mixture begins to clump together. Transfer mixture from processor to a 9- by 1-inch round tart pan with a removable bottom. Press mixture with floured fingers onto bottom and up side of pan and bake in middle of oven 15 minutes. Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps. Remove tart shell from oven and spread jam over bottom. Sprinkle almond mixture over jam and bake tart 15 minutes. Cool tart in pan on a rack. Loosen side of pan with a knife, then remove it.

raspberry-jam-tart-with-almond-crumble-104443

['2 cups sliced natural almonds', '2/3 cup sugar', '1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter, cut into pieces', '11/4 cups all-purpose flour', '1 rounded 1/4 teaspoon salt', '2 tablespoons beaten egg', '1 cup raspberry jam']

Cider-Braised Pork Shoulder with Caramelized Onions

['1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)', '2 garlic cloves, cut into slivers', '2 tablespoons olive oil', '1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices', '3/4 cup unfiltered apple cider']

Preheat oven to 325°F. Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper. Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate. Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more. Stir in cider and return pork to pot. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours. Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.

cider-braised-pork-shoulder-with-caramelized-onions-105913

['1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)', '2 garlic cloves, cut into slivers', '2 tablespoons olive oil', '1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices', '3/4 cup unfiltered apple cider']

Tomato, Garlic, and Potato Frittata

['6 whole large eggs', '2 large egg whites', '1/2 cup finely grated parmesan (2 ounces)', '1/3 cup thinly sliced fresh basil', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '4 garlic cloves, thinly sliced', '3 tablespoons olive oil', '1/2 pound boiling potatoes, peeled and cut into 1/4-inch dice', '2 cups grape tomatoes or halved cherry tomatoes (6 oz)']

Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Preheat broiler. Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl. Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic. Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes. Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist). Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more. Slide onto a platter and cut into 4 wedges.

tomato-garlic-and-potato-frittata-105017

['6 whole large eggs', '2 large egg whites', '1/2 cup finely grated parmesan (2 ounces)', '1/3 cup thinly sliced fresh basil', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '4 garlic cloves, thinly sliced', '3 tablespoons olive oil', '1/2 pound boiling potatoes, peeled and cut into 1/4-inch dice', '2 cups grape tomatoes or halved cherry tomatoes (6 oz)']

Cornmeal Pancakes with Honey-Pecan Butter

['1/2 cup (1 stick) unsalted European-style butter, room temperature', '2 tablespoons honey', 'Generous pinch of ground cinnamon', '1/3 cup finely chopped toasted pecans', '1 cup plus 2 tablespoons all purpose flour', '1/3 cup fine yellow cornmeal', '2 tablespoons sugar', '1 teaspoon baking powder', '1/2 teaspoon baking soda', '1/4 teaspoon salt', '2 large eggs', '3/4 cup sour cream', '3/4 cup whole milk', '1/4 cup vegetable oil', '1/2 teaspoon vanilla extract', 'Melted European-style butter', 'Maple syrup, warmed']

Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy. Stir in pecans. Season with salt. Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl. Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla. Gradually add liquid mixture to dry ingredients, whisking just until blended. Heat griddle or heavy large skillet over medium heat. Working in batches, brush griddle lightly with melted butter. Pour batter by 1/3 cupfuls onto griddle. Cook until bottoms brown, about 4 minutes. Turn pancakes over and cook until second sides brown, about 2 minutes. Divide pancakes among plates and top with honey-pecan butter. Serve, passing warm maple syrup separately.

cornmeal-pancakes-with-honey-pecan-butter-108554

['1/2 cup (1 stick) unsalted European-style butter, room temperature', '2 tablespoons honey', 'Generous pinch of ground cinnamon', '1/3 cup finely chopped toasted pecans', '1 cup plus 2 tablespoons all purpose flour', '1/3 cup fine yellow cornmeal', '2 tablespoons sugar', '1 teaspoon baking powder', '1/2 teaspoon baking soda', '1/4 teaspoon salt', '2 large eggs', '3/4 cup sour cream', '3/4 cup whole milk', '1/4 cup vegetable oil', '1/2 teaspoon vanilla extract', 'Melted European-style butter', 'Maple syrup', 'warmed']

Chocolate Heart Layer Cake with Chocolate-Cinnamon Mousse

['4 tablespoons unsalted butter, melted', '1/3 cup all purpose flour', '1/3 cup unsweetened cocoa powder', '1/4 teaspoon salt', '4 large eggs', '3/4 cup sugar', '1 cup heavy whipping cream', '4 cinnamon sticks, broken in half', '2/3 cup cherry jam', '2 tablespoons kirsch (clear cherry brandy)', '4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped', '1/2 cup heavy whipping cream', '1/4 cup water', '2 tablespoons light corn syrup', '1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves (from 1 tea bag)', '5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped']

Preheat oven to 400°F. Place 8x8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet. Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring. Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.) Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight. Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers. Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze. Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil. Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve.

chocolate-heart-layer-cake-with-chocolate-cinnamon-mousse-107716

['4 tablespoons unsalted butter, melted', '1/3 cup all purpose flour', '1/3 cup unsweetened cocoa powder', '1/4 teaspoon salt', '4 large eggs', '3/4 cup sugar', '1 cup heavy whipping cream', '4 cinnamon sticks, broken in half', '2/3 cup cherry jam', '2 tablespoons kirsch (clear cherry brandy)', '4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped', '1/2 cup heavy whipping cream', '1/4 cup water', '2 tablespoons light corn syrup', '1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves (from 1 tea bag)', '5 ounces bittersweet (not unsweetened) or semisweet chocolate', 'coarsely chopped']

Ginger-Pecan Roulade with Honey-Glazed Pecans

['1/2 stick (1/4 cup) unsalted butter, melted, plus additional for brushing pan', '3/4 cup pecans, toasted and cooled', '1/4 cup cake flour (not self-rising) plus additional for dusting', '1 tablespoon unsweetened cocoa powder plus additional for dusting', '1 1/2 teaspoons ground ginger', '1 teaspoon ground cinnamon', '1/2 teaspoon ground cloves', '1/2 teaspoon salt', '5 large eggs, separated', '1/3 cup packed dark brown sugar', '1/3 cup unsulfured molasses', '1 1/4 cups heavy cream', '1 tablespoon granulated sugar plus additional for sprinkling', '1/2 cup chopped crystallized ginger', 'Honey-glazed pecans']

Preheat oven to 350°F. Line bottom and sides of a 15- by 10- by 1-inch jelly-roll pan with foil, dull side up, and brush with melted butter. Dust pan with flour, knocking out excess. Finely grind pecans with cake flour, cocoa, spices, and salt in a food processor. Beat together yolks, brown sugar, and molasses with an electric mixer at high speed until mixture is very thick and pale brown and forms a ribbon when beater is lifted, about 2 minutes with a standing model and 5 minutes with a hand-held. Fold in pecan mixture gently but thoroughly. Transfer 1 cup batter to another bowl and fold in 1/4 cup melted butter, then fold butter mixture into remaining batter gently but thoroughly. Beat whites with cleaned beaters in another bowl until they just hold soft peaks (do not overbeat). Stir one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly. Spread batter evenly in jelly-roll pan and bake in middle of oven until set and firm to the touch, about 12 minutes. Cool in pan on a rack and cover with plastic wrap. Beat cream with sugar until it just holds stiff peaks, then fold in 6 tablespoons crystallized ginger. Put an 18-inch length of foil on a work surface and sprinkle with some sugar. Invert cake onto foil sheet and gently peel off foil from top. Spoon three fourths of whipped cream over cake, leaving a 1/2-inch border around edges. Beginning with a short side and using foil as an aid, roll up cake, jelly-roll fashion, and transfer, seam side down, to a platter. Just before serving, spoon remaining whipped cream on top of roulade and sprinkle with honey-glazed pecans and remaining crystallized ginger.

ginger-pecan-roulade-with-honey-glazed-pecans-104254

['1/2 stick (1/4 cup) unsalted butter, melted, plus additional for brushing pan', '3/4 cup pecans, toasted and cooled', '1/4 cup cake flour (not self-rising) plus additional for dusting', '1 tablespoon unsweetened cocoa powder plus additional for dusting', '1 1/2 teaspoons ground ginger', '1 teaspoon ground cinnamon', '1/2 teaspoon ground cloves', '1/2 teaspoon salt', '5 large eggs, separated', '1/3 cup packed dark brown sugar', '1/3 cup unsulfured molasses', '1 1/4 cups heavy cream', '1 tablespoon granulated sugar plus additional for sprinkling', '1/2 cup chopped crystallized ginger', 'Honey-glazed pecans']

Dandelion Salad with Warm Bacon Dressing

['1 lb tender dandelion greens, tough stems removed', '5 bacon slices', '1 1/2 tablespoons finely chopped shallot', '1 1/2 tablespoons cider vinegar', '1/4 teaspoon salt', '1/8 teaspoon black pepper']

Cut greens into 1 1/2-inch lengths and transfer to a large bowl. Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon. Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.

dandelion-salad-with-warm-bacon-dressing-106375

['1 lb tender dandelion greens, tough stems removed', '5 bacon slices', '1 1/2 tablespoons finely chopped shallot', '1 1/2 tablespoons cider vinegar', '1/4 teaspoon salt', '1/8 teaspoon black pepper']

Brownie Pudding Cake

['1 cup all-purpose flour', '2/3 cup unsweetened cocoa powder', '3/4 teaspoon double-acting baking powder', '3/4 teaspoon salt', '2 large eggs', '1 cup granulated sugar', '3/4 stick (6 tablespoons) unsalted butter, melted and cooled', '1/2 cup milk', '1 teaspoon vanilla extract', '1/2 cup chopped walnuts', '3/4 cup firmly packed light brown sugar', '1 1/3 cups boiling water', 'Accompaniment: coffee ice cream']

Preheat the oven to 350°F. Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt. In another bowl whisk together the eggs, the granulates sugar, the butter, the milk, and the vanilla, add the flour mixture, and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour the mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it. Serve the cake hot with the ice cream.

brownie-pudding-cake-14408

['1 cup all-purpose flour', '2/3 cup unsweetened cocoa powder', '3/4 teaspoon double-acting baking powder', '3/4 teaspoon salt', '2 large eggs', '1 cup granulated sugar', '3/4 stick (6 tablespoons) unsalted butter, melted and cooled', '1/2 cup milk', '1 teaspoon vanilla extract', '1/2 cup chopped walnuts', '3/4 cup firmly packed light brown sugar', '1 1/3 cups boiling water', 'Accompaniment: coffee ice cream']

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

['1 preserved lemon', '1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice', '3 tablespoons olive oil', '1 large onion, chopped', '1 3/4 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound', '1 (3-inch) cinnamon stick', '1 cup chopped fresh flat-leaf parsley', '1/2 cup pine nuts, toasted', '1/2 cup golden raisins', '1/4 teaspoon ground cinnamon']

Preheat oven to 475°F. Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice. Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl. Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat. Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well. 4 to 5 preserved lemons 5 lb. butternut squash, peeled and seeded 3/4 to 1 cup olive oil 3 cups chopped onion 7 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 3 lb. 4 (3-inch) cinnamon sticks 3 cups chopped fresh flat-leaf parsley 2 cups pine nuts, toasted 2 cups golden raisins 1 teaspoon ground cinnamon Preheat oven to 475°F. Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice. Cut enough squash into 1/4-inch dice to measure about 12 cups and toss with 1/3 cup oil and salt to taste. Roast in single layers in batches in your largest shallow baking pan in upper third of oven 15 minutes, or until just tender. Cook 1/2 of onion in 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Repeat with remaining onion and more oil. Cook couscous with cinnamon sticks in an 8-qt. pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Toss couscous with 3 tablespoons oil in a large bowl. Add squash, onion, lemon peel and juice, and remaining ingredients. Season with salt (you'll need a lot) and toss to mix well.

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['1 preserved lemon', '1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice', '3 tablespoons olive oil', '1 large onion, chopped', '1 3/4 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound', '1 (3-inch) cinnamon stick', '1 cup chopped fresh flat-leaf parsley', '1/2 cup pine nuts, toasted', '1/2 cup golden raisins', '1/4 teaspoon ground cinnamon']

Rice with Soy-Glazed Bonito Flakes and Sesame Seeds

['Leftover katsuo bushi (dried bonito flakes) from making dashi or 1 cup katsuo bushi fresh from package', '1 tablespoon sake', '1/4 teaspoon sugar', '1 1/2 tablespoons soy sauce', '2 tablespoons sesame seeds, toasted', '2 cups Japanese short-grain rice', '2 cups water']

If using katsuo bushi flakes from package, moisten with a few drops of sake or water. Finely chop katsuo bushi, then cook in a dry heavy skillet over moderate heat, stirring frequently, until fragrant and mostly dry. Add sake, sugar, and soy sauce and cook over moderate heat, stirring frequently, until mixture is dry and glazed. Stir in sesame seeds and spread on a plate to cool. Rinse rice in a bowl in several changes of cold water until water is almost clear; drain well in a large sieve. Combine rice and 2 cups water in a 3-quart heavy saucepan and let stand 10 minutes. Cover with a tight-fitting lid and bring to a boil over high heat. Cook at a rapid boil (lid will be rattling and foam may drip down outside of pan) 5 minutes, or until water is absorbed. Remove from heat and let stand, covered, 10 minutes. Serve rice with bonito-flake topping.

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['Leftover katsuo bushi (dried bonito flakes) from making dashi or 1 cup katsuo bushi fresh from package', '1 tablespoon sake', '1/4 teaspoon sugar', '1 1/2 tablespoons soy sauce', '2 tablespoons sesame seeds, toasted', '2 cups Japanese short-grain rice', '2 cups water']

Spanakopita

['1 stick (1/2 cup) plus 1 tablespoon unsalted butter', '1 lb baby spinach', '1/2 lb feta, crumbled (scant 2 cups)', '1/2 teaspoon freshly grated nutmeg', '10 (17- by 12-inch) phyllo sheets, thawed if frozen']

Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Preheat oven to 375°F. Melt remaining 1 stick butter in a small saucepan, then cool. Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips. Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo. Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

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['1 stick (1/2 cup) plus 1 tablespoon unsalted butter', '1 lb baby spinach', '1/2 lb feta, crumbled (scant 2 cups)', '1/2 teaspoon freshly grated nutmeg', '10 (17- by 12-inch) phyllo sheets', 'thawed if frozen']