Mango Chicken Salad with Couscous

yield: Makes 4 servings

All the different textures make this meal vibrant and unique. —Zakarian In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.

Refrigerate until couscous is tender, about 2 hours.

In a large skillet over high heat, heat canola oil. Cook chicken until golden brown on the bottom, 3 to 4 minutes. Reduce heat to medium-low. Flip chicken and cook through, 6 to 8 minutes.

Cool chicken; cut into 1/2-inch dice.

In a blender set to medium, blend lime juice, vinegar, mustard, honey and soy sauce. Slowly add remaining 2 tablespoons olive oil. Season with salt.

Break up lettuce heads and combine leaves with arugula in a bowl. Divide lettuce, couscous, chicken and mango among 4 plates. Dress salad with mustard vinaigrette.

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Per serving: 387 calories, 19 g fat, 3 g saturated fat, 30 g carbohydrate, 3 g fiber, 24 g protein

Nutritional analysis provided by Self

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Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples

yield: Serves 4

active time: 10 minutes

total time: 25 minutes

Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting dish features an array of autumn ingredients—apples, fennel, and sweet potatoes—roasted in the oven to caramelize lightly and bring their sugars to the forefront. The sauce, which mingles apple cider with the meaty browned bits in the skillet, is sharpened with a bit of Dijon mustard to balance the sweetness. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Sautéing is another fast way to make a meal, especially when the pan juices are turned into a\r\nsweet and savory sauce, as they are here. This..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Sautéing is another fast way to make a meal, especially when the pan juices are turned into a\r\nsweet and savory sauce, as they are here. This..."); }); } 1. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.

2. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.

3. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.

4. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.

5. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.

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Cinnamon Rolls with Icing

yield: Makes 6 Servings

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel. Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.

Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoons preserved lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon Aleppo pepper, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.

Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoons preserved lemon peel and more Aleppo pepper, and drizzle with more oil.

DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill.

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Mustard-Crusted Pork with Farro and Carrot Salad

yield: Makes 6 to 8 servings

Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline, use a vegetable peeler. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a..."); }); } Place pork on a wire rack set inside a large rimmed baking sheet; season all over with salt and pepper. Whisk mustard, mustard powder, and 1/4 cup oil in a small bowl to blend. Rub over pork and let sit at room temperature 1 hour.

Preheat oven to 425°F. Roast pork until beginning to brown, 25-30 minutes. Reduce heat to 350°F and roast until a thermometer inserted in the thickest part registers 145°F, 25-35 minutes longer, depending on thickness of roast.

Meanwhile, cook farro in a large pot of boiling salted water until tender, 30-35 minutes; drain.

Whisk vinegar, caraway seeds, honey, and remaining 1/4 cup oil in a medium bowl; set vinaigrette aside.

Heat 2 tablespoons vinaigrette in a large skillet over medium-high heat. Add farro and carrots and cook, tossing often, until carrots soften and farro is warmed through, about 3 minutes. Remove from heat and transfer to a large bowl. Add onion, parsley, and half of remaining vinaigrette; season with salt and pepper and toss to combine.

Slice pork. Serve with farro salad. Pass remaining vinaigrette alongside.

DO AHEAD: Farro can be cooked 2 days ahead. Let cool, cover, and chill. Reheat before using.

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Roasted Mackerel with Garlic and Paprika

yield: Serves 4

I don't know why some people don't like mackerel and why it's not more widely served in the States. It's such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute winner. Make sure you dress the potatoes while they are still warm as they'll take on the dressing much better. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "I don't know why some people don't like mackerel and why it's not more widely served in the States. It's such a lovely fish, cheap and plentiful,..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "I don't know why some people don't like mackerel and why it's not more widely served in the States. It's such a lovely fish, cheap and plentiful,..."); }); } 1. Preheat the oven to 400°F.

2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.

3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.

4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.

5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.

6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

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Chicken Tikka Masala

yield: Makes 6 Servings

active time: 1 hour

total time: 5 1/2 hours

The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor. Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

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Thiebaud Pink Cake

yield: Makes one 8-inch cake, serving 8 to 10

active time: 1 hour

total time: 1 day

The most dainty and cute of the three, this little pink cake was the one that propelled me into a life in cake making and was the original inspiration for the cakes I made at Miette. For the SFMOMA, I make the Thiebaud Pink Cake pink by cooking down strawberry syrup and adding it to the buttercream, and I top the frosted cake with either a red buttercream dot or a big, ripe raspberry if they're in season. I use lemon curd in the filling because, being the giant kid that I am, I love the combination of strawberry and lemon in a dessert—to me, it always tastes like Froot Loops. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "The most dainty and cute of the three, this little pink cake was the one that propelled me into a life in cake making and was the original..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "The most dainty and cute of the three, this little pink cake was the one that propelled me into a life in cake making and was the original..."); }); } To make the strawberry concentrate, wash, dry, and hull the strawberries. Cut the berries in half or quarter them if they are especially big.

Combine the strawberries, water, and sugar in a medium nonreactive saucepan and bring the mixture to a simmer over medium-low heat, stirring to help the sugar dissolve. Turn down the heat to the low, cover, and simmer until the berries are soft, 8 to 10 minutes. Remove from the heat and let the berries rest, covered, for 5 minutes.

Transfer the berry mixture to a fine-mesh sieve set over a medium nonreactive saucepan. Once all of the juice has drained, set the berries aside to use in another project. Bring the juice to a simmer over medium-low heat until it has reduced down to 1/4 cup (2.1 oz / 60 g), about 10 minutes, and set aside to cool.

To assemble the pink cake, place the cooled cake on a flat, stable work surface. Using a long, serrated knife, slice off the rounded top of the cake so that it is perfectly level. An even, flat top is key to the look of this dessert.

Using the serrated knife, split the cake horizontally into 2 even layers. Split each half in half again so that you have a total of 4 layers. Place the bottom layer on an 8-inch cardboard cake round or directly on the serving platter and set on top of a cake turntable, if you have one. Generously brush the surface of the cake with simple syrup.

Prepare the buttercream by warming and whipping it to achieve a mayonnaise-like consistency (see Working with Buttercream ). Measure out 1/2 cup (2.6 oz / 73 g) of buttercream and, using an offset spatula, spread it evenly on the bottom cake layer, being careful not to let it blop over the sides. As you spread the buttercream, let a small wall (about 1/4 inch high) form around the outer edge, creating a well for the lemon curd.

Evenly distribute 1/4 cup (2.1 oz / 60 g) of the lemon curd in the well. Set another cake layer on top and brush with simple syrup; spread with buttercream, creating a well, and fill with lemon curd just as you did with the first layer. Repeat with the third layer. Top with the final cake layer.

If necessary, warm the buttercream once again. Measure out 1 cup (5.2 oz / 146 g) of buttercream and use the offset spatula to apply it as a crumb coat, a thin coating covering all surfaces of the cake; a crumb coat will seal the exterior of the cake to help prevent crumbs from marring the final frosting. (It's important to measure out buttercream specifically for the crumb coat so that the unused buttercream remains crumb free.) Refrigerate the cake for 10 to 15 minutes to set the crumb coat.

Reserve about 1/2 cup (2.6 oz / 73 g) of buttercream for the top of the cake. Using an offset spatula, apply a thick layer of the remaining buttercream to the sides of the chilled crumb-coated cake. At this point, it's not important that the cake look pretty—it's most important that the buttercream be evenly distributed around the sides. With the cake sitting squarely in the middle of the turntable and with the offset spatula held vertically against the frosting, begin spinning the turntable. Keep the cake moving steadily in one direction and apply light pressure with the spatula; the buttercream will begin to even out. I like to imagine the spatula as the needle that stays steady while the record (or cake) spins round and round on the turntable. My goal is to make the sides perfect before adding any Thiebaud personality. Make sure to watch the vertical line of the cake; I find it helpful to look at the right side of the cake at eye level while spinning the turntable. You can add more buttercream to any spots that seem thin and whittle down any thick spots with the spatula.

Once the sides are perfectly vertical and smooth, create as much or as little texture as you want in the buttercream. I constantly refer back to Display Cakes as I try to capture the casual, slightly imperfect look of Thiebaud's cakes onto my neatly frosted sides. It's not easy! While spinning the cake on the turntable, I often hold my offset spatula vertically and gently wobble it back and forth, or I take a quick swipe at the cake with the spatula blade as the turntable spins.

When the sides are to your liking, you'll find a ring of buttercream standing up above the surface of the cake. Lightly "grab" the excess buttercream in one area with the offset spatula and pull it toward the center of the cake, spreading it toward the center. Repeat until you have a nice, clean edge all around.

If necessary, warm the reserved buttercream, and then mound it up on top of the cake in the center. Using a small offset spatula, start from the center and begin smoothing out the buttercream, inching it closer and closer to the edge of the cake. I work fairly slowly when doing this in order to get a nice, voluminous lip of buttercream where the sides and the top of the cake meet, re-creating the ring that appears around the top edge of Thiebaud's pink cake.

Place the raspberry in the center of the cake.

The cake is best served immediately.

Do Ahead: This cake has many different components that require preparation before the cake can be assembled. The cake needs to be baked and thoroughly chilled before assembly, so consider making it the day before. It will keep for up to 5 days in the refrigerator or for up 2 months in the freezer. The lemon curd takes 3 to 4 hours to set, so consider preparing it while the cake is baking. It can be kept for up to 1 week in the refrigerator or for 4 months in the freezer. The strawberry concentrate can be made ahead and stored for up to 1 week in an airtight container in the refrigerator or 4 months in the freezer, but should be at room temperature before using. The buttercream is easiest to use when it's freshly made, but it can also be made ahead and easily rewarmed before frosting the cake (see Working with Buttercream ). It will keep for up to 1 week in the refrigerator or for up to 4 months in the freezer. The simple syrup can be made shortly before assembling the cake but, if made ahead of time, will keep for up to 3 weeks in the refrigerator. To store leftover cake, press plastic wrap against the cut sides and refrigerate for up to 1 week. Bring to room temperature before serving.

Above and Beyond: In the painting Display Cakes, the pink cake is the smallest of the three. But since 6-inch cake pans aren't common in home kitchens, I've made this cake the same size as the other two. To make a more faithful replica of the painting, bake the cake batter in two 6 by 2-inch cake pans; see Variations in Rose's Downy Yellow Butter Cake for details. Split each baked cake into 2 even layers so that you have a total of 4 layers. Build the cake on a 6-inch cardboard cake round or directly on a serving platter, using slightly less simple syrup, buttercream, and lemon curd on each layer.

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Tarragon-Roasted Halibut with Hazelnut Brown Butter

yield: Makes 6 to 8 servings

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted—the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted?the skins will slip right off. Serve the fish with a..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted?the skins will slip right off. Serve the fish with a..."); }); } Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.

Reduce oven temperature to 300°F. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish.

Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don't let it burn), about 5 minutes. Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.

Serve fish with hazelnut brown butter sauce and lemon halves.

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Bacon and Egg Sandwiches with Pickled Spring Onions

yield: Makes 4 servings

If you've ever woken up with a hangover, you know why egg sandwiches have earned their spot in the comfort-food canon. But the day-after staple can cure your dinnertime blues, too. The necessities: a runny yolk; soft, griddled bread; and something fresh to keep the fat attack in check. Once you've nailed these basics, it's about adding a few more elements for flair. This version, from Austin's Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the trick), and arugula for brightness and bite. Throw some avocado on there, or sliced ripe tomato, if you're in the mood. The point is, think savory, think seasonal, and wake up to a new reality. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "If you've ever woken up with a hangover,\r\nyou know why egg sandwiches\r\nhave earned their spot in the comfort-food\r\ncanon. But the day-after..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "If you've ever woken up with a hangover,\r\nyou know why egg sandwiches\r\nhave earned their spot in the comfort-food\r\ncanon. But the day-after..."); }); } For pickled spring onions:
Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.

For maple bacon and spicy mayo:
Preheat oven to 350°F. Place bacon on a foil-lined large rimmed baking sheet; brush both sides with syrup. Bake until bacon begins to crisp but is still pliable, 20-25 minutes.

Mix mayonnaise and Sriracha in a small bowl to combine; set aside.

For fried eggs and assembly:
Spread 1 side of bread slices with plain mayonnaise. Heat a large skillet over medium-low heat. Working in batches, cook bread, mayonnaise side down, until brown and crisp, about 3 minutes. Wipe out skillet.

Melt butter in same skillet over medium heat; crack eggs into skillet. Cook, occasionally basting with butter in skillet, until whites are set, about 3 minutes. Season with salt and pepper.

Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula.

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