Grilled Artisan Cheddar and Fig Jam Sandwich

photo by Willian Meppem

yield
Makes 6 servings

This fall salad balances earthy, tangy, sweet, and creamy flavors.Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

Preheat oven to 375?F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

* Available at some supermarkets and at specialty foods stores.

** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com.

Per serving: 196.4 kcal calories, 39.9 % calories from fat, 8.7 g fat, 2.9 g saturated fat, 6.5 mg cholesterol, 23.2 g carbohydrates, 6.5 g dietary fiber, 3.7 g total sugars, 16.7 g net carbohydrates, 8.7 g protein

Nutritional analysis provided by Bon Appétit

See Nutrition Data's analysis of this recipe ›

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Whole Wheat Dinner Rolls

photo by Con Poulos

yield
Makes 16

These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.Bring 3/4 cup whole milk and 3/4 cup water to simmer in small saucepan. Remove from heat. Add butter; stir until melted. Attach instant-read thermometer to inside of pan; let milk cool until thermometer registers 120°F to 130°F.

Meanwhile, combine 3 cups flour, potato flakes, dry milk powder, sugar, yeast, and salt in large bowl; whisk to blend. Add warm milk mixture. Stir to blend; mix in egg yolk. Knead mixture in bowl until dough comes together (dough will be sticky). Turn out onto floured work surface and knead until very smooth, elastic, and no longer sticky, adding more flour by tablespoonfuls as needed, about 8 minutes. Place dough in buttered bowl; turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 to 1 1/2 hours.

Butter 13x9x2-inch metal baking pan or small baking sheet. Turn dough out onto floured work surface and divide in half. Knead each piece lightly until smooth. Cut each dough half into 8 equal pieces. Roll each piece into almost smooth ball. Arrange dough rounds in 4 lengthwise and 4 crosswise rows in prepared pan, spacing about 3/4 to 1 inch apart (rolls will not fill pan). Cover shaped rolls with kitchen towel and let rise in warm draft-free area until rolls have almost doubled in volume and have expanded enough to touch each other, about 1 hour 15 minutes.

Position rack in center of oven and preheat to 350°F. Gently brush rolls with egg-white glaze, then sprinkle generously with oats. Bake dinner rolls until light golden brown, about 28 minutes. Let rolls cool in pan 5 minutes, then pull rolls apart and cool on rack at least 15 minutes.

A LITTLE AHEAD: Can be made 8 hours ahead. Cool rolls completely, then wrap in foil and let stand at room temperature. Rewarm foil-wrapped rolls in 350°F oven about 10 minutes, if desired, or serve at room temperature.

FURTHER AHEAD: Can be made and then frozen up to 2 weeks ahead. Wrap in foil, then place in resealable plastic bag.

*White whole wheat flour is milled from 100 percent hard white wheat. It contains all of the germ and bran (and nutritional value) of regular whole wheat, but has a naturally lighter color and milder flavor. It's available at some supermarkets and specialty foods stores and from kingarthurflour.com.

View the original article here

Chocolate-Pistachio Sablés

photo by Michael Graydon + Nikole Herriott

yield
Makes about 8 dozen

You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of slice-and-bakes—like these Chocolate–Pistachio Sablés—store best. And guess what? No need to defrost before slicing and zipping them into the oven.Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.

Divide dough into 4 pieces. Roll each piece into an 8"–long log about 1 1/2" in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)

Place racks in lower and upper thirds of oven; preheat to 350°F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4"–thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2" apart.

Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10–12 minutes. Transfer to wire racks and let cool.

MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.

Master the Dough Log

1. Divide dough into 4 pieces. Place each piece in the center of a sheet of parchment paper and form into a log, about 8" long and 1 1/2" in diameter.

2. Just like you'd roll up a poster, wrap the parchment around the log, smoothing the paper and pressing out air with your hands. Twist the ends of the parchment tightly to compact the dough log.

3. After wrapping, roll log on a flat surface to create a tight cylinder. Let chill at least 1 hour before slicing and baking, or wrap tightly in plastic if freezing.

View the original article here

Turkey Enchiladas

photo by Lara Ferroni

yield
Makes 6 to 8 servings

active time
20 minutes

total time
1 1/2 hours

Jason Vincent, executive chef of Chicago's Nightwood, shared this recipe exclusively with Epicurious. His creative take on Thanksgiving leftovers does require some extra prep on Turkey Day—you need to add the enchilada sauce ingredients to the bottom of the turkey's roasting pan—but it's a technique Vincent has perfected over the years and will save you tons of time and effort in the end. "The sauce kind of makes itself," says Vincent.

You can also make this recipe with a roast chicken, but be sure to soak the dried chiles—cover them in boiling water and let sit until softened, 25 to 30 minutes—before adding them to the sauce mixture. Also, have 2 cups of chicken stock or low-sodium chicken broth ready, and add it to the roasting pan if the bottom gets too dry.

For more on Vincent, plus four more chefs' recipes for transforming your Thanksgiving extras, see The Five Best Leftover Turkey Recipes.

While preparing Thanksgiving dinner, make the enchilada sauce:
In a large bowl, combine the tomatoes, onions, ancho and arbol chiles, garlic, celery, carrots, coriander, cumin, and dill and stir to combine. Season with salt and pepper then transfer to the roasting pan you will roast the turkey in.

Roast the turkey according to your recipe. As the turkey roasts, its juices and fat will drip down and cook the enchilada sauce ingredients. (Keep in mind that if you baste the turkey with the turkey juices, they'll be flavored with your enchilada sauce ingredients. To avoid flavoring your turkey this way, baste with melted butter, turkey or chicken stock, or low-sodium chicken broth—or a combination of these.)

When you remove the turkey from the oven to rest, check to see that the vegetables are tender and if necessary return them to the oven to finish cooking.

Working in batches, transfer the enchilada mixture to a food processor or blender and process until smooth—if necessary, use a few splashes of water to loosen or thin the mixture and create a smooth paste. Season with salt and pepper. DO AHEAD: The enchilada sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days, or frozen, up to 3 months.

Assemble the enchiladas:
Preheat the oven to 350°F and butter 2 (9- by 13-inch) baking dishes. Spread about 1 cup of the enchilada sauce in the bottom of each dish.

Pick the meat off the leftover turkey carcass and transfer to a large bowl—you'll need about 4 cups of meat. Add half the remaining enchilada sauce, along with half the queso fresco and half the queso Chihuahua, and stir to combine.

On a work surface, spread about 1 cup of the turkey filling on the bottom half of 1 tortilla and roll it up burrito-style, folding in the sides to seal them closed. Repeat with the remaining tortillas and filling. Arrange the enchiladas tightly in the 2 prepared baking dishes then cover with the remaining sauce, followed by the remaining queso fresco and queso Chihuahua. DO AHEAD: The turkey enchiladas can be assembled up to this point, covered, and refrigerated, up to 24 hours, or frozen up to 3 months.

Cover the enchiladas with foil and bake until the cheese has melted and the sauce is thickened and dark, about 1 hour. Serve immediately with sour cream and limes.

View the original article here

Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad

Salad: 1/2 cup hazelnuts5 ounces thinly sliced pancetta, halved and cut crosswise into 1/4-inch-wide strips (about 1 cup)5 ounces baby arugula12 ounces chicory, leaves stripped from center ribs (save ribs for soup) and leaves torn into bite-size pieces (about 12 cups)Squash: 1 1/2 pounds butternut squash, trimmed and peeled2 tablespoons extra-virgin olive oilSaltFreshly ground pepperVinaigrette: 1 cup apple cider or apple juice1/4 cup apple cider vinegar2 tablespoons finely chopped shallot2 teaspoons Dijon mustard2 teaspoons sugarSalt1/2 cup extra-virgin olive oilBegin salad:
Heat oven to 350°F with rack in middle.

Roast hazelnuts on a baking sheet in oven until fragrant and pale golden inside (cut one open to test), 8 to 10 minutes (keep oven on). Wrap hot nuts in a towel and rub together to remove any loose skins. Halve nuts.

While nuts are roasting, cook pancetta in a 9- to 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.

Roast squash:
Increase oven to 425°F with rack in middle. Lightly oil baking sheet.

Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl until coated. Spread ribbons evenly on a 13- by 9-inch baking sheet, or arrange ribbons into a 13- by 9-inch rectangle on a larger baking sheet. Bake until tender, 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.

Make vinaigrette while squash is roasting:
Bring cider to a boil in a small saucepan, then boil until reduced to 1/4 cup, about 5 minutes. Whisk reduced cider with cider vinegar, shallot, Dijon mustard, sugar, and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup oil in a slow stream, whisking, and whisk until emulsified.

Assemble salad:
Toss arugula and chicory in a very large bowl with about 1/2 cup vinaigrette (there will be some left over). Then toss in pancetta and hazelnuts.

Cut squash into 8 rectangles and carefully transfer each with a metal spatula to a plate. Divide salad among plates and drizzle a little of remaining vinaigrette on squash.

Cooks' notes: •Salad recipe may be halved or quartered to serve 2 to 4 people, but we suggest roasting full amount of squash because leftovers are delicious!
•Chicory can be prepared 1 day ahead and chilled in a resealable plastic bag with a towel.
•Hazelnuts can be roasted 1 day ahead and kept at room temperature.
•Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature and whisk before using.

View the original article here

Gingerbread Cake

photo by Lisa Hubbard

yield
Makes 8 servings

active time
15 minutes

total time
3 hours

Deputy food editor Janet McCracken adds fresh ginger to a family recipe to create this moist spice cake.For cake:
Preheat oven to 350°F. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.

Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.

For topping:
Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.

Per serving: 430 calories, 24 g fat, 50 g carbohydrates

Nutritional analysis provided by Bon Appétit

View the original article here

Christina Tosi's Christmas Treats

Christina Tosi, the chef, owner, and founder of New York's Momofuku Milk Bar, created this recipe exclusively for Epicurious. You can make these marshmallow cereal bars with a variety of different cereals. We find that simpler ones, such as cornflakes, Golden Grahams, and Kix work best, and recommend avoiding more sugary cereals, or cereals with large or dense pieces.

You can add up to 1 cup total of mix-ins per batch, but feel free to use any kind of mix-in combination to equal 1 cup. You can also experiment with different cereal and mix-in combinations to create your own unique treats. Some of our favorites include wheat puffs with pistachios and dried cranberries, Rice Krispies with dried blueberries and cinnamon, and Cheerios with pepitas and dried cherries.

For more on Tosi and these holiday treats, see A Very Momofuku Milk Bar Christmas.

View the original article here

Pumpkin Coconut Panna Cottas

photo by Tim Hout, Gourmet Live

yield
Makes 8 servings

active time
15 minutes

total time
6 1/4 hours

The subtle taste of pumpkin merges effortlessly with coconut milk in this classic Italian dessert that provides a taste of fall flavors. Sprinkle gelatin over water in a very small saucepan and let stand 1 minute to soften. Heat over medium heat, stirring, until gelatin is dissolved, then remove from heat.

Pulse coconut milk, cream, pumpkin, sugar, and a pinch of salt in a blender to combine, then add gelatin mixture and blend until smooth. Strain mixture through a fine sieve into a bowl with a spout or transfer to a 4-quart measuring cup.

Pour mixture into bowls and chill, covered, until firm, at least 6 hours.

Meanwhile, preheat oven to 350?F with rack in middle. Spread coconut on a rimmed sheet pan and stirring once or twice bake until golden, 8 to 10 minutes, and cool.

Just before serving, sprinkle desserts with coconut and drizzle with honey.

Cooks' Notes: •Panna Cottas can be chilled up to 2 days.
•If you want to serve your panna cottas unmolded, use 6-oz ramekins or glasses and lightly oil them before pouring in the pumpkin mixture. To unmold, run a thin sharp knife around side of each ramekin to loosen, then dip ramekin briefly in a small bowl of very warm water, about 10 seconds. Invert panna cotta onto a plate and gently lift off ramekin.

View the original article here

Tom Colicchio's Herb-Butter Turkey

Gravy base 2 tablespoons (1/4 stick) unsalted butter2 pounds turkey necks and/or wings2 cups diced onions1 cup diced peeled carrots1 cup diced celery6 cups (or more) low-salt chicken brothTurkey 1 cup (2 sticks) butter, room temperature, divided2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs2 teaspoons minced fresh sage plus 5 fresh sage sprigsFor gravy base:
Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.

Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)

For turkey:
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.

Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.

Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).

Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.

View the original article here

Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus

photo by Lara Ferroni

yield
Makes 10 servings

active time
1 hour

total time
4 hours

Nothing says Christmas quite like a standing beef rib roast. For starters, it's got good bones. And those bones give it stature—there's nothing petite about this hunk of beef—so it is a commanding presence on your holiday table. That other holiday favorite, beef tenderloin, can't begin to compare in brawn or beefiness.

The rib meat has the most marbling in the steer, and it's that marbling that gives the roast its deep, minerally essence. The Pinot Noir jus condenses a bottle of wine into a richly hued and nuanced sauce that not only complements the roast but cuts through its richness.

And while the beef rests after its turn in the oven, a minor amount of its marvelous rendered fat anoints carrots and potatoes, which helps goad them toward their own golden goodness.

Editor's Note: This recipe is part of Gourmet's Modern Menu for A Christmas Classic. Menu also includes Green Beans with Caramelized Pecans and Tiramisu Yule Log .

For roast beef:
Pat roast dry and put, fat side up, on rack in roasting pan.

Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.

Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.

Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.

Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).

While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.

Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.

Make jus while vegetables roast:
Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.

Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.

Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.

To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

View the original article here

Honey-and-Rye-Glazed Ham

photo by Sivan Lewin

yield
16 to 20 servings

What do you call a ham without a glaze? A travesty. Here, we punch up the traditional boozy version with honey, molasses, and brassy red chiles.Preheat oven to 350°F. Whisk 1 1/2 cups rye whiskey (bourbon or other whiskey will do, too), 3/4 cup honey, 1/4 cup mild-flavored (light) molasses, 1 teaspoon crushed red pepper flakes, and 1/2 teaspoons coarsely ground black pepper in a medium bowl.

Set one 12–14-pound cured smoked bone-in ham (skin removed if needed) on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°F, 1 1/2–2 hours.

Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.

Once you've mastered the basics, experiment with the glaze: Hot & Tangy = Maple Syrup + Apple Cider Vinegar + Prepared Hot Mustard
Holiday Spirit = Orange Marmalade + Rum + Ground Cloves
Sweet & Spiced = Apricot Jam + Orange Juice + Crushed Fennel Seeds

View the original article here

Upstate Chili

photo by Jennifer May

yield
Serves 8 to 10

Dickson's Farmstand Meats

Dickson's Farmstand Meats is a unique butcher, sourcing their meats from farms with extraordinarily high standards. It is only natural (pun intended) that their chili recipe would be uncommonly good, loaded with flavor as well as detailed techniques for great results. This is not your granddaddy's chili! For example, the main meat is beef shank, a highly gelatinous cut that gives a luscious smoothness to the sauce. The meat is marinated overnight before cooking, and the seasoning gets complexity from smoky Turkish Urfa chile flakes. If you have the time, refrigerate the chili overnight before serving to mellow the flavors.

1. Prepare the beef: At least 1 day before serving the chili, cut the meat from the beef shanks. (Save the bones to make beef stock.) You should have about 3 pounds (1.5 kg) meat. Cut the meat into 1-inch (2.5-cm) cubes. Place them on a baking sheet and freeze until they are semisolid, about 1 hour. In batches, process the meat in a food processor until it is coarsely chopped. (If you are lucky to live near an artisan butcher, ask them to bone and grind the beef shank meat with the coarse "chili" blade.)

2. Mix the guajillo chile, vinegar, chile de arbol, salt, oregano, cumin, and cloves together in a nonreactive medium bowl. Add the beef and mix well. Cover tightly and refrigerate for at least 12 and up to 24 hours.

3. Prepare the beans: Put the beans in a large bowl and add enough cold water to cover by at least 3 inches (7.5 cm). Let them stand in a cool place (refrigerate if the kitchen is warm) for at least 12 and up to 16 hours.

4. Drain the beans, put them in a large saucepan, and add enough fresh cold water to cover by 3 inches (7.5 cm). Heat them, stirring often, over medium-high heat just until the water boils. Reduce the heat to medium-low and simmer until the beans are barely tender, about 1 1/2 hours, depending on the freshness of the beans. During the last 30 minutes, add the salt to the saucepan. Drain the beans and set them aside.

5. Make the chili: Meanwhile, heat 2 tablespoons of the oil in a heavy Dutch oven over medium-high heat. In 2 or 3 batches, add the marinated beef and cook, stirring often, until it is seared, about 5 minutes. Using a slotted spoon, transfer the beef to a bowl, leaving the fat in the pot.

6. Pulse the onions and garlic together in a food processor until finely chopped but not puréed. (Or mince the onions and garlic by hand.) Add the remaining 1 tablespoon oil to the Dutch oven and heat. Add the onion mixture and cook, stirring often, until the onions are softened, about 5 minutes.

7. Return the beef to the Dutch oven. Add the tomato purée, chile flakes, oregano, thyme, and cumin and stir well. Reduce the heat to medium-low. Simmer, uncovered, for about 2 1/2 hours, until the meat is very tender and the tomato juices thicken. Add hot water to the chili if it threatens to stick to the pot, and stir in the beans during the last hour. Season with salt and more Urfa chile flakes. If you like very spicy chili, add more ground chile de arbol. (The chili can be cooled, covered, and refrigerated for up to 2 days.) Spoon it into bowls and serve hot.

View the original article here

Pomegranate-Mint Relish

photo by Marcus Nilsson

yield
Makes about 2 1/2 cups

Pomegranate seeds sub in for cranberries in this bracing, colorful relish.Combine shallot, pomegranate seeds, oil, lemon zest, lemon juice, vinegar, and chopped mint in a small bowl; season with salt and pepper.

DO AHEAD: Relish (without mint) can be made 1 day ahead. Cover and chill.

View the original article here

Tarte Tatin

photo by Paulette Tavormina

yield
Serves 8

Tarte Tatin—Josh's all-time favorite dessert!—is a classic French upside-down apple tart that is prepared from start to finish in just one pan. It starts with sugar that cooks in the pan until it's caramelized, and then the apples are added and cooked until they are meltingly tender. The apple filling is then topped with pastry and the pan goes into the oven. The tarte is then inverted (to the delight of everyone watching) and served. While pie dough is the typical crust used for this tart, we've swapped in store-bought puff pastry for an easier preparation.Preheat the oven to 425°F. In a heavy-bottom 10-inch ovenproof or cast-iron skillet, stir together the 3/4 cup sugar and the vinegar. Scrape the vanilla seeds into the skillet (save the vanilla bean for another use). Heat over medium heat, stirring until the sugar is thoroughly dissolved. Cook over medium heat, without stirring, for 5 minutes, or until the mixture is amber in color (like a brown paper bag). Remove from the heat. Add 2 tablespoons of the butter and swirl until the butter has melted. Let cool for 10 minutes.

Carefully arrange the apples over the sugar mixture in concentric circles, being careful not to touch the hot sugar mixture. Dot with the remaining 2 tablespoons butter.

Place the puff pastry over the apples and tuck the sides down around the apples. Sprinkle the 1 tablespoon sugar over the dough. Bake for 25 minutes, or until the crust is golden brown and crisp and the pan juices are bubbling. Let cool in the pan for 10 minutes, then carefully invert onto a rimmed cake plate to serve.

View the original article here

Deep-Fried Turkey with Herbs

photo by Sara Bonisteel

active time
30 minutes

total time
1 1/2 hours

Deep-frying a turkey is easier than you might think, plus it frees up oven space for the rest of your Thanksgiving feast, and takes less than 2 hours from start to finish. For a complete guide to the process, see our step-by-step slideshow, How to Deep-Fry a Turkey.Place the turkey in the empty fryer pot and cover it with about 2 inches of water. Remove the turkey from the pot, dry it thoroughly with paper towels, and set it aside at room temperature. Use a waterproof marker to mark the water level on the inside or outside of the pot so you know how much oil to put in the pot. Discard the water then wash and dry the pot thoroughly.

Arrange the burner on a flat surface far away from the house, garage, or anything that could easily catch fire. Place the pot over the burner and clip a long-pronged deep-fry thermometer to the side of the pot. Using the mark you made earlier, fill the pot with oil. Heat the oil until the thermometer reaches 375°F.

While the oil is heating, make the rub: In a small bowl, whisk together the salt, pepper, thyme, rosemary, and paprika. DO AHEAD: The herb rub can be prepared ahead and kept, in an airtight container, up to 1 month.

Starting at the neck end of the turkey, slowly and carefully slide your hand between the skin and the meat of the breast, thighs, and upper drumsticks to separate and loosen the skin. Spread the herb rub under the skin on the thighs, drumsticks, and breasts. Spread any remaining rub inside the turkey cavity and on top of the skin. To ensure good oil flow, make sure the neck cavity is wide open, and use a small sharp knife to cut a small slit through the skin where the leg meets the breast.

Place the turkey on the poultry rack, with the breast facing down and the legs facing up. Once the oil reaches 375°F, turn off the burner. Wearing an apron and long heavy-duty oven mitts, use the hook that attaches to the rack to slowly lower the turkey into the oil using a stop-and-go method—slowly lower the turkey 1 to 2 inches into the oil then pull it back out a bit, repeating until the bird is fully submerged. Turn the burner back on and bring the oil to 350°F. Throughout frying, adjust the heat as necessary to maintain the 350°F oil temperature. Fry the turkey for about 3 1/2 minutes per pound. Use the hook that attaches to the rack to slowly and carefully remove the turkey from the oil and place it on a cutting board or large rimmed baking sheet. Using an instant-read thermometer, test the fleshy part of the thighs and the thickest part of the breasts (test both sides, close to but not touching the bone); the thermometer needs to register at least 165°F. If not, use the hook to slowly and carefully lower the turkey back into the oil to finish frying. Once the internal temperature reaches 165°F, transfer the turkey to a cutting board, cover with foil, and let it rest 20 to 30 minutes before carving and serving.

View the original article here

Hummus-Crusted Alaskan Wild King Salmon

photo by Iain Bagwell

yield
Serves 4

This dish is the result of a kind of friendly competition I had with my friend Jeremy Marshall of Aquagrill restaurant in downtown Manhattan. We wanted to develop crusts for salmon: His is falafel, mine is hummus.

The lemon oil will be best if you start it a day ahead, so there's time for the flavors to mature.

To make the Lemon Oil:
Cut the lemons in half and squeeze the juice into a small saucepan. Drop in the juiced lemon halves and add the garlic, shallots, oil, salt, and pepper. Bring to a boil, then reduce the heat and simmer gently for 30 minutes. Transfer to a bowl and cool to room temperature, then cover and refrigerate overnight. (If you haven't planned ahead, just let the oil sit at room temperature for 30 minutes.) Strain the oil, pressing down hard on the solids before discarding them. Taste for salt. Lemon oil will keep, covered and refrigerated, for 2 weeks.

To make the Hummus:
Put the chickpeas, garlic, tahini, lemon juice, salt, and pepper into a food processor and pulse until the chickpeas are coarsely chopped. Scrape down the sides of the bowl. Turn the processor on again and drizzle in the oil. Process until the hummus is smooth, scraping down the sides of the bowl as needed. Scrape the hummus into a bowl, cover it, and set it aside at room temperature until needed, or cover and refrigerate for up to 1 day. Bring the hummus back to room temperature before you use it.

To make the Salad:
Combine the cucumber, onion, and haricots verts in a bowl. Cover and refrigerate until needed.

To make the Fish:
Position an oven rack 6 inches from the broiler and heat the broiler. Brush a baking sheet with oil and slide it under the broiler to heat for 5 minutes.

Put the cornmeal, flour, and sea salt in a shallow bowl and whisk to combine. Dip the skin side of the salmon into the breading mix and set it, skin side down, on the baking sheet. Brush the fish with oil and salt it lightly. Broil the fish for 1 1/2 minutes. Change the oven setting to 500°F and bake the fish for 7 1/2 minutes.

Remove the baking sheet from the oven. Adjust the oven rack so it's about 3 inches from the broiler and turn the broiler back on. Spread the top of each fillet with one-quarter of the hummus. Use the back of a spoon to make peaks in the hummus (the uneven surface will give you better browning), and sprinkle each fillet with 1 teaspoon panko. Slide the baking sheet back into the oven and broil until the hummus is browned, about 2 1/2 minutes.

To serve, divide the salad among 4 dinner plates, spreading it out in the center of each plate. Sprinkle each salad with 1 teaspoon parsley and drizzle with 1/4 cup lemon oil. Set the salmon on top of the salad and serve.

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Glittering Lemon Sandwich Cookies

photo by Romulo Yanes

yield
Makes about 50 sandwich cookies

active time
1 1/2 hr

total time
2 1/2 hr

Our love of lemon grows exponentially at the sight of these delightful melt-in-your-mouth sandwich cookies. It perfumes the tiny treats, which are put together with an easy icing that zings with zest and fresh lemon juice. Rolling them in brightly colored sanding sugar makes them sparkle like vintage Christmas ornaments.Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.

Whisk together flour, cornstarch, and salt.

Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.

Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.

Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.

Form and bake more cookies on second baking sheet.

Make filling and sandwich cookies:
Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.

Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.

Cooks? note: Cookies keep in a metal cookie tin at room temperature 4 days.

View the original article here

Potato Latkes

Place a large strainer over a large bowl. Using the large holes of a box grater, grate some of the potatoes, followed by some of the onion, into the strainer. Repeat until all of the potatoes and onion are used up. (Alternating the potatoes and onion prevents the potatoes from discoloring.) Squeeze or press out as much of the liquid as possible. Allow the accumulated liquid to stand in another bowl for 2 to 3 minutes. Pour off the watery part but reserve the thick, starchy paste at the bottom.

Transfer the potato-onion mixture to a clean large bowl. Add the starchy paste, egg yolks, scallions, potato fl our or matzo meal, butter, salt, pepper, and baking powder and mix well. In a separate medium bowl, beat the egg whites with an electric mixer until they hold stiff, shiny peaks. Fold the egg whites into the potato mixture.

Heat a thin layer of oil in a large frying pan over medium-high heat. Working in batches, scoop 1/4 cup of the potato mixture into the pan for each pancake. Flatten gently with a spatula. Fry until the pancakes are crisp and golden brown, about 4 minutes per side.

Serve immediately or reheat in a 350°F oven for about 6 minutes. Serve with sour cream and applesauce.

Reprinted with permission from Russ & Daughters by Mark Russ Federman, © 2013 Mark Federman

MARK RUSS FEDERMAN, grandson of founder, Joel Russ, took over the running of Russ & Daughters from his parents in 1978 and turned it over to the fourth generation, his daughter, Niki, and nephew Josh, in 2009. He has appeared individually on panels at the Smithsonian Institution, the Museum of the City of New York, the New York Public Library, and the conference of the Association of Food Journalists, among other venues. Mark and Russ & Daughters were most recently featured on the PBS documentary The Jews of New York; on Lidia Bastianich's PBS series Lidia Celebrates America; and on Anthony Bourdain's No Reservations.

View the original article here

Wild Rice, Farro, and Tangerine Salad

photo by Gentl & Hyers

yield
Makes 8 servings

Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.Bring 2 thyme sprigs, 2 cups broth, and 1 cup water to a boil in a medium saucepan. Add a pinch of salt, then rice; reduce heat to medium-low and cover. Cook until liquid is absorbed and rice is tender, 40–45 minutes. Remove thyme and let cool. Drain, if needed.

Meanwhile, cook farro in another medium saucepan, using remaining 2 thyme sprigs, 2 cups broth, and 1 1/2 cups water and cooking 35–40 minutes.

Using a sharp knife, cut all peel and white pith from tangerines; discard. Working over a large bowl, cut between membranes to release segments, placing segments in a small bowl. Squeeze juice from membranes into large bowl (you should have about 1/2 cup juice); discard membranes.

Whisk oil into tangerine juice in large bowl; season with salt and pepper. Add tangerine segments, wild rice, farro, and scallions and toss gently to coat; season with more tangerine juice, if desired.

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Butternut Squash and Apple Soup

photo by Tim Hout, Gourmet Live

yield
Makes 8 servings (about 8 to 9 cups)

active time
40 minutes

total time
50 minutes

Creamy but without cream, this soup makes a light start to any meal. The garnishes really pull it all together, offering textural and flavor contrasts. Cook bacon in a 6-quart heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving 2 tablespoons fat in pot. (Add vegetable oil if your bacon is very lean and doesn't yield enough fat.)

Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add cinnamon and cook, uncovered, stirring, 1 minute.

While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.

Stir squash, potato, chopped apple, stock, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.

Puree soup in 4 batches in a blender (use caution when blending hot liquids), then heat in cleaned pot over medium low heat, stirring occasionally. (Add additional 1/2 cup water to thin, if necessary.)

While soup is heating, cut enough of remaining apple into thin matchsticks (about 1 1/2-inches long) to measure about 1/2 cup.

Serve soup topped with sour cream, bacon, and apple matchsticks.

Cooks' Notes: •Soup can be made 2 days ahead and chilled, covered once cooled.
•Cooked bacon can be kept refrigerated in an airtight container. Reheat in a 375°F oven in a small baking pan.

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Sweet Potato and Kale Pizza

photo by Johnny Miller

yield
Makes 6 servings

"To save time, make the potato sauce a day ahead and refrigerate," Bemis says. Heat oven to 425°F. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth. Roll out dough until 1/4 inch thick. Spread potato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale and Parmesan. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.

Per serving: 322 calories, 10 g fat, 3 g saturated fat, 50 g carbohydrate, 5 g fiber, 11 g protein

Nutritional analysis provided by Self

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Apple Pithivier

photo by Michael Harlan Turkell

yield
Serves 8 to 10

When I started working at Payard Pâtisserie in New York City, I had already been a pastry chef in Boston for a few years. I couldn't wait to see what this French guy could teach me. On my first day, I was handed a stack of recipes—all in French—and immediately realized it would be a challenging year. I spoke and read basic French, but I was pretty hazy on much of the baking vocabulary, and there were many words I'd never even seen before. Pithivier was one of them. I didn't even know how to pronounce it. (It's pee-tee-vee-YAY .) "Watch and learn," Chef Payard told me. He sandwiched a mound of rum-scented almond cream between two large squares of homemade puff pastry and then quickly scalloped the edges of the pastry to look like a sunflower. Slash-slash-slash went his paring knife over the top pastry as he etched sun rays into the surface. The whole thing went into the oven and emerged golden brown with a glorious starburst pattern on top. It put every other pastry I had ever made previously to shame.

At Flour, we give our own spin to the pithivier by omitting the rum and adding a thick layer of caramelized apple butter atop the almond cream. It's a spectacular dessert.

1. To make the apple butter: In a large saucepan, combine the apples, butter, sugar, and salt. Split the vanilla bean in half lengthwise and scrape the seeds directly into the pan (save the pods for adding to a canister of granulated sugar for vanilla sugar). Place over low heat and cook, stirring occasionally, for 30 to 40 minutes, or until the apples break down and the mixture thickens and turns golden brown. The mixture will release a lot of water at first and bubble a lot and then it will slowly start to caramelize and get a bit darker; there may still be some pieces of whole apple, which is fine. Remove from the heat and let cool. (The apple butter can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 weeks.)

2. Line the baking sheet with parchment paper and set aside. On a well-floured work surface, roll the puff pastry into a rectangle about 24 in/61 cm wide and 12 in/30.5 cm from top to bottom. The dough may seem pretty tough and difficult to roll out at first. Don't be afraid to be firm with the dough as you roll it into the rectangle, flip it upside down, turn it side to side, pound it with the rolling pin to flatten it. Use a chef's knife to trim away any rough edges. Then, using the knife or a bench scraper, cut the dough in half vertically. You should have two 12-in/30.5-cm squares.

3. Set one square aside and place the other square on the prepared baking sheet. In the center of the square, draw an 8-in/20-cm circle with your finger or lightly with a paring knife (without cutting all the way through). Using the offset spatula or the back of a spoon, spread the frangipane evenly on the pastry, filling just the circle. Top the frangipane with an even layer of the apple butter.

4. Crack the egg into a small bowl and whisk with a fork. Using the pastry brush, brush some of the egg over the pastry around the circle.

5. Again on a well-floured surface, roll the second puff pastry square so that it is slightly larger than 12-in/30.5-cm square. Drape the second square directly over the top of the first square. Using your fingers, press firmly all around the edges of the pastry to seal the two squares together. There will be a big mound in the center where the frangipane and apple butter are. Again, using your fingers, press firmly all around the circle; you want to enclose the frangipane and apple butter as much as you can within the circle.

6. With a small paring knife, cut a scalloped petal pattern around the edge of the puff pastry to create a circle with a total of six or seven petals. Discard the puff pastry scraps (or save them for a quick treat: sprinkle with cinnamon-sugar and bake until golden. Refrigerate the pastry for at least 30 minutes or up to 2 days to allow the puff to chill and relax. (If chilling for longer than 30 minutes, cover the pastry with plastic wrap to prevent it from drying out. At this point, you can also wrap the unbaked pastry well with plastic wrap and freeze it for up to 2 weeks.)

7. Preheat the oven to 350°F/180°C, and place a rack in the center of the oven.

8. Using the pastry brush, brush the entire top of the pastry, including the petals, with the remaining egg wash. Poke a hole in middle of the circular mound at the center of the pithivier and then, starting from the center of this hole, use the tip of the paring knife to trace a curved sun-ray pattern into the mound, spacing the rays 1/2 to 1 in/12 mm to 2.5 cm apart and covering the entire mound with the curved rays. You should have eighteen to twenty-four rays. Don't cut all the way through the puff; just lightly score the dough with the tip of the knife. Trace a crosshatch pattern on the petals.

9. Bake for 1 hour to 1 hour and 10 minutes, or until the dough is entirely golden brown and baked through. Look at the sides of the pithivier where the puff pastry has puffed up to make sure the sides are also golden brown. Remove from the oven and let cool on the pan on a wire rack for at least 1 hour before serving to allow the filling to cool. This pastry is best served the same day, but you can hold it in an airtight container at room temperature for up to 2 days and then refresh it in a 300°F/150°C oven for 5 to 8 minutes before serving.

Reprinted with permission from Flour, too by Joanne Chang, © 2013 Chronicle Books

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Retro Strawberries-and-Cream Pretzel Tart

photo by Alex Farnum

yield
Serves 10 to 12

When I was growing up in Nebraska in the 1980s, my mom was the queen of what are now considered retro foods from that era. I have fond memories of her pretzel-crusted strawberry Jell-O and cream cheese "salad." Of course, now that I?m a food snob—or food elitist, as my dad would say—I have to give it a slightly more sophisticated rendering. A springform pan is pinch-hitting for the glass Pyrex dish, transforming the salad into a tart. The sides of the pan are removed to reveal the pretty layers. It can be made in a 9-in/23-cm deep-dish pie pan instead, but then I guess it becomes just that, a pie. Salad, tart, pie—whatever you want to call it, this throwback is worth revisiting. Preheat the oven to 350°F/180°C/gas 4.

To make the Crust:
Put the pretzels into a resealable plastic bag and crush them with a rolling pin into pieces that are no larger than 1/4 in/6 mm. (Or pulse the pretzels in a food processor, if you prefer.) Pour the crushed pretzels and their crumbs into a medium bowl and stir in the butter and brown sugar. Press the crust mixture into the bottom of a 9-in/23-cm springform pan, covering the bottom of the pan evenly. Bake the crust until it is lightly toasted, 10 to 12 minutes. It will be soft and puffy when you first remove it from the oven, but will harden as it cools. Set the crust aside to cool completely.

Put the bowl of a stand mixer and the whip attachment in the freezer for 10 minutes.

Attach the bowl and the whisk attachment to the mixer, and pour in the cream. Begin whipping the cream on medium speed. When it starts to thicken, pour in 2 tbsp of the granulated sugar and the vanilla. Whip the cream mixture on medium speed until soft peaks form. (When you dip a spoon into the whipped cream and pull it out, the cream should form a peak that curls back onto itself.) Set aside 1 1/2 cups/360 ml of the whipped cream in a small bowl. Transfer the remaining whipped cream to a separate bowl, cover, and refrigerate; you will use it to top the tart later.

Put the remaining 1/2 cup/100 g of granulated sugar and the cream cheese in the bowl of the stand mixer. Using the paddle attachment, beat the sugar and cream cheese together on medium speed until creamy, about 2 minutes. Remove the bowl from the mixer, and stir the reserved 1 1/2 cups of whipped cream into the cream cheese mixture until it is homogenous. Spread the cream cheese filling evenly over the cooled crust. Be sure to completely cover the crust, spreading the filling to the edges of the pan. Use a damp paper towel to wipe down any specks of filling clinging to the sides of the pan or the edges of the tart will appear messy when the springform is removed. Refrigerate until chilled and set, 30 minutes.

Meanwhile, bring 1/2 cup/120 ml of the water to a boil over high heat. Put the gelatin powder in a medium heat-proof bowl and pour in the boiling water. Stir until the gelatin is completely dissolved. Stir in the remaining 1/4 cup/60 ml of cold water. Allow the gelatin to cool to room temperature.

While the gelatin cools, arrange the strawberries, cut-side down, over the cream cheese filling to cover the entire top of the tart. Start by lining the edge of the tart with a ring of strawberries and work your way to the center in a target pattern. The tips of the berries should be pointing straight up. Pour the gelatin over the strawberries and cream cheese layer, coating the tops of the strawberries in the gelatin as you pour. Refrigerate, covered, until the gelatin is completely set, at least 1 hour. (The tart can be refrigerated up to 1 day before serving.)

Remove the sides of the pan and transfer the tart (still on the springform base) to a serving platter. Gently rewhisk the reserved whipped cream for 10 to 15 seconds and pile it in the center of the tart, if you wish or pass at the table. Slice and serve immediately.

Reprinted with permission from Pretzel Making at Home by Andrea Slonecker. Text copyright © 2013 by Andrea Slonecker; photographs copyright © 2013 by Alex Farnum. Published by Chronicle Books LLC.

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Apple and Olive Oil Cake with Maple Icing

photo by Richard Learoyd

yield
Serves 6 to 8

The olive oil gives this cake extra depth and intensity. The complex flavors mature over time, so consider wrapping the cake in plastic wrap and refrigerating it, ready to ice and serve, for up to 3 days. Somewhat less festive (and less calorie laden), this is still very satisfying without the maple icing. Just dust lightly with confectioners' sugar.1. Grease an 8-inch / 20-cm springform cake pan and line the bottom and sides with parchment paper. Place the raisins and water in a medium saucepan and simmer over low heat until all of the water has been absorbed. Leave to cool.

2. Preheat the oven to 325°F / 170°C. Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.

3. Put the oil and superfine sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a whisk if you don't have a mixer). Slit the vanilla bean lengthwise in half and, using a sharp knife, scrape the seeds out into the bowl. Beat the oil, sugar, and vanilla together, then gradually add the eggs. The mix should be smooth and thick at this stage. Mix in the diced apples, raisins, and lemon zest, then lightly fold in the sifted dry ingredients.

4. Whisk the egg whites in a clean bowl, either by hand or with a mixer, until they have a soft meringue consistency. Fold them into the batter in 2 additions, trying to maintain as much air as possible.

5. Pour the batter into the lined pan, level it with an icing spatula, and place in the oven. Bake for 1 1/2 hours, until a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the plan.

6. Once the cake is completely cold, you can assemble it. Remove from the pan and use a large serrated knife to cut it in half horizontally. You should end up with 2 similar disks. If the cake is very domed, you might need to shave a bit off the top half to level it.

7. To make the icing, beat together the butter, muscovado sugar, and maple syrup until light and airy. You can do this by hand, or preferably, in a mixer, fitted with the paddle attachment. Add the cream cheese and beat until the icing is totally smooth.

8. Using the icing spatula, spread a layer of icing 3/8 inch / 1 cm thick over the bottom half of the cake. Carefully place the top half on it. Spoon the rest of the icing on top and use the icing spatula to create a wavelike or any other pattern. Dust it with confectioners' sugar, if you like.

Reprinted with permission from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi. Copyright © 2008 by Yotam Ottolenghi and Sami Tamimi; food photographs copyright © 2008 by Richard Learoyd. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Yotam Ottolenghi owns an eponymous group of restaurants in London, plus a high-end restaurant, Nopi, also in London. His 2011 cookbook, Plenty, was a New York Times bestseller. Sami Tamimi is a partner and head chef at Ottolenghi. Their 2012 cookbook, Jerusalem, was a New York Times bestseller and was awarded Cookbook of the Year by the International Association of Culinary Professionals.

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Orecchiette Carbonara with Charred Brussels Sprouts

photo by Christopher Testani

yield
Makes 4 servings

Krajeck says the key to this dish is getting a good char on the Brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn't season them. Heat 1 tablespoon oil in a large skillet over high heat. Working in batches, add Brussels sprout leaves and cook, tossing occasionally, until charred in spots and crisp-tender, about 5 minutes; transfer to a plate and set aside. Wipe out skillet.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, heat remaining 1 tablespoon oil in same skillet over medium heat. Add guanciale and cook, stirring often, until slightly crisp, about 4 minutes. Add pepper and cook, stirring, until fragrant, about 30 seconds. Immediately add 1/2 cup pasta cooking liquid to keep pasta from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms. (Taste as you go and switch to hot water once sauce is adequately seasoned.)

Add pasta to skillet and toss to coat. Add Pecorino; toss to combine. Remove from heat; mix in egg yolks. Add reserved Brussels sprout leaves; toss, adding pasta cooking liquid (or hot water) as needed to thin sauce.

Serve pasta topped with more Pecorino.

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Corn Fritters with Spicy Zucchini Salsa

photo by Johnny Miller

yield
Makes 4 servings

"Don't worry if the fritters seem a little flimsy—they hold together and flip easily during cooking," Bemis says. Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.

Per serving: 279 calories, 8 g fat, 1 g saturated fat, 47 g carbohydrate, 5 g fiber, 9 g protein

Nutritional analysis provided by Self

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Cubano

Cuban Sandwich

Directly inspired by the cubanos served at Latin American Cafeteria, the Cuban sandwich on the menu at Garces Trading Company is my way of bringing one of the treats of Little Havana to Philadelphia. It took some doing, since the essential Cuban bread is not to be had outside of Miami, but we found a bakery that follows a legit Cuban recipe to make it for us to order. All of the other ingredients are house-made from the roast pork and cured ham to the pickles and mustard.

To approximate the cubano at home, follow the recipe to make the absolute key ingredient: the marinated, moist, and deeply flavorful roast pork. (Note: plan for several hours marinating time; you'll end up with enough pork for a second round of sandwiches or the main component of another meal.) For the next-best thing to the real deal pan cubano, get some good crisp-crusted bakery rolls with a light, airy texture. Pick up some best-quality domestic ham, along with Dijon mustard, Swiss cheese, and dill pickles, and you will have yourself some amazing sandwiches.

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Fettuccine with Shredded Zucchini, Fresh Ricotta, and Lemon Zest

photo by Liz Neumark

yield
serves 4 to 6

I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light enough for a first course. I grate an additional bit of lemon zest over the finished dish. Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.

Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.

cook's note Zucchini is easy to shred on the large holes of a box grater, with the shredding attachment of a food processor, or with a mandoline.

Excerpted from Sylvia's Table by Liz Neumark with Carole Lalli. Copyright © 2013 by Liz Neumark. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Smoky Bacon Mac

Lesson Plan
Cook the pasta in salted boiling water until a little less than al dente. Drain, rinse with cold water, and drain the pasta again.

Cook the bacon in a frying pan over high heat until crispy, about 8 minutes. Remove extra grease by patting the strips with a paper towel, and then cut into bite-size pieces.

Add the sauce and both cheeses to a large, heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Add the bacon and stir to combine. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes.

Spoon into bowls and serve hot.

Beer Pairing: Red Ale

Wine Pairing: Cabernet Sauvignon

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Carrot Cake with Cream Cheese Frosting

photo by Lara Ferroni

yield
1 (9-inch) layer cake or 1 (9- by 13-inch) sheet cake

active time
45 minutes

total time
2 hours

Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. In lieu of a supersweet cream cheese frosting, this recipe contains slightly less sugar, so the tangy cream cheese flavor really sings. We love it, but if you have a sweet tooth, feel free to add up to 1 additional cup of confectioners' sugar.

You can also bake this cake in a 9- by 13-inch baking pan. The baking time is about the same, but you'll only need half the frosting to cover the top of the cake.

For more on carrot cake, including tips from Malgieri, see Classic Recipes: Carrot Cake.

Make the cake:
Position a rack in the middle of the oven and preheat to 375°F. Butter the bottom and sides of 2 (9-inch-round, 2-inch-deep) cake pans and line the bottoms with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.

In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thin steady stream and continue to beat until fully incorporated.

Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins, if using.

Divide the batter between the prepared pans and smooth the tops. Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, about 40 minutes. Transfer to a wire rack to let cool for 5 minutes then invert the cake layers onto the rack and peel off the parchment paper. Use another rack or a large plate to invert the cake layers again then slide them back on to the rack so they are right side up. Let the cake layers cool completely. DO AHEAD: The cakes can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 2 days, or frozen up to 1 month.

Once the cake is completely cool, make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.

Frost the cake:
Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Keep at cool room temperature until serving time. DO AHEAD: Carrot cake can be baked and frosted ahead and kept, in an airtight cake dome, at cool room temperature, for 2 to 3 days.

View the original article here