Ingredients

• 2 sleeves Ritz crackers (about 7.5 ounces or 1 3/4 cup crushed crackers)
• 1/2 cup grated Parmesan cheese
• 6 tablespoons butter, melted
• 1 large egg white
• 6 ounces cream cheese, at room temperature
• 1/2 cup good quality mayonnaise
• 1/2 teaspoon garlic powder
• 1 teaspoon apple cider vinegar
• 3 cups freshly shredded sharp cheddar cheese
• 1 (4-ounce) jar diced pimentos, drained and diced
• 3 or 4 large heirloom tomatoes, sliced
• Fresh basil leaves and minced chives, to taste
• Kosher salt
• Flaky sea salt

Preparation

1. Preheat oven to 350 degrees Fahrenheit.

2. Add crackers to bowl of food processor. Process until crackers are a fine crumb. Add Parmesan cheese, melted butter, egg white and 1/2 teaspoon kosher salt. Process until evenly combined and mixture holds together when pressed between fingers. If it doesn’t hold together, add an additional tablespoon of melted butter.

3. Tightly press mixture into bottom and sides of 9-inch tart pan with removable bottom. Tip: If the crust is not packed tightly, it will crumble when sliced. Use the back of a measuring cup to help really pack it down, as seen here.

4. Place tart pan on a baking sheet and bake until golden brown, about 12 to 15 minutes. Set aside and cool completely. Then place in fridge for one hour to help crust set.

5. Meanwhile, add tomato slices to paper towel-lined plate. Season with kosher salt and let sit for a few minutes to remove excess moisture.

6. Mix together softened cream cheese, mayonnaise, garlic powder, apple cider vinegar and 1/2 teaspoon kosher salt. Whisk until evenly combined.

7. Stir in cheddar cheese and pimentos. Check for seasoning and add more salt if needed.

8. Spread pimento cheese mixture evenly on bottom of chilled tart crust.

9. Top with sliced tomatoes. Garnish with chives, basil leaves and flaky sea salt. Serve immediately.

HuffPo

Ingredients

• 160 g de jambon de Parme
• 400 g de tomates cerise
• 1/2 melon jaune (450 g)
• 1 oignon rouge
• 1 citron
• 50 g d’amandes de Californie
• 1 botte de basilic
• 250 g de petites pâtes grecques
• 250 g de bocconcini di mozzarella di bufala (Garofalo)
• 4 c. à s. d’huile d’olive
• Poivre et sel

Preparation

Préchauffez le four à 180 °C. Chiffonnez un peu les tranches de jambon sur la plaque du four recouverte de papier cuisson. Faites-les rôtir ± 10 min, jusqu’à ce qu’elles soient croustillantes (à surveiller !).

Faites cuire les pâtes « al dente », à l’eau bouillante salée, selon les instructions sur l’emballage.

Faites griller les amandes à feu modéré dans une poêle antiadhésive, sans matière grasse.

Pelez et épépinez le melon, puis taillez-le en petits morceaux. Coupez les tomates cerises en 2. Émincez l’oignon rouge. Hachez le basilic. Égouttez les bocconcini. Hachez grossièrement les amandes. Mettez le tout dans un grand saladier.

Les pâtes étant cuites, égouttez-les et rincez-les longuement à l’eau froide. Ajoutez-les dans le saladier, joignez le jus de citron et l’huile d’olive, poivrez et salez ; mélangez bien.

Servez frais en parsemant de jambon à la dernière minute pour qu’il reste croustillant.

Delhaize

Ingredients

• 5 tranches de jambon cuit
• 3 gros œufs
• 1 kg (2 bottes) d’asperges blanches
• 3 oignons jeunes
• 1 paquet de 10 carrés de pâte feuilletée surgelée (450g)
• 1 càs bombée de farine
• 250g de ricotta
• poivre et sel

Preparation

Préchauffez le four à 1809 C et sortez-en la grille. Sur une grande feuille papier cuisson, formez un grand rectangle (environ 36x24cm) en rassemblant 6 carrés de pâte feuilletée (préablement déglelés): mouillez légèrement les côtés et faites-les se chevaucher sur environ 1 cm. Appuyez avec les dents d’une fourchette pour les souder. Badigeonnez les bords du grand rectangle avec 1 oeuf battu. Taillez chacun des carrés de pâte restants en 6 bandelettes et déposez-les sur les bords pour former un cadre. Badigeonnez à nouveau d’oeuf battu et ajoutez une 2e couche de bandelettes. Badigeonnez-les d’oeuf battu, piquez bien tout le fond de tarte à la fourchette et faites glisser le tout (tarte + papier) sur la grille du four. Faites cuire 12 min.

Pendant ce temps, supprimez la base dure des asperges et pelez-les. Faites-les cuire environ 8 min à l’eau bouillante salée (elles doivent être « al dente »). Rincez-les à l’eau froide et séchez-les.

Mélangez la farine et l’oeuf battu restant au fouet, puis ajoutes les 2 autres oeufs et la ricotta; melangez bien et rectifiez l’assasionnement.

Garnissez le fond de tarte avec 4 tranches de jambon. Recouvrez avec les 3/4 de la crème, enfoncez-y les asperges en rangs bien serrés, puis nappez avec le reste de la crème. Poivrez et faites dorer 20 min au four.

Émincez finement les oignons jeunes et la tranche de jambon restante. Parsemez-en la tarte et servez chaud. Accompagnez d’une salade.

Delhaize

Ingredients

• 910g cauliflower, broken into florets
• 1 tsp. garam masala
• sea salt
• 60 ml vegetable oil
• 150g red onion, minced
• 1/2 tsp. ground turmeric
• 1/2 tsp. red chili powder (optional)
• 30g chickpea flour
• 480 ml fresh kefir or buttermilk
• 1/2 tsp. cumin seeds
• 1/2 tsp. black mustard seeds
• 1 tsp. red chili flakes
• 2 tbsp. cilantro or flat-leaf parsley, chopped

Preparation

Preheat the oven to 200C fan/gas mark 7.

Place the cauliflower in a roasting pan or baking dish. Sprinkle with the garam masala, season with salt and toss to coat. Drizzle with 1 tablespoon of the oil and toss to coat evenly. Roast the cauliflower for 20-30 minutes, until golden brown and slightly charred. Stir the florets halfway through roasting.

While the cauliflower is roasting, place a deep, medium saucepan or casserole pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Add the onions and sauté until they just start to turn translucent – 4-5 minutes. Add the turmeric and chilli powder and cook for 30 seconds. Lower the heat to medium-low and add the chickpea flour. Cook, stirring constantly, for 2-3 minutes. Lower the heat to a gentle simmer and fold in the kefir, stirring constantly. Watch the liquid carefully as it cooks until it thickens slightly – 2-3 minutes. Fold the roasted cauliflower into the liquid and remove from the heat. Taste and add salt if necessary.

Heat a small frying pan over medium-high heat. Add the remaining 2 tablespoons of oil. Once the oil is hot, add the cumin and black mustard seeds and cook until they start to pop and the cumin starts to brown – 30-45 seconds. Remove from the heat and add the chilli flakes, swirling the oil in the pan until the oil turns red. Quickly pour the hot oil with the seeds over the cauliflower in the saucepan. Garnish with the chopped coriander and serve warm with rice or parathas.

Nik Sharma / BBC

Ingredients

• 4 Japanese eggplants (1 1/2 lb. total), trimmed and cut crosswise, on a bias, 1/4" thick
• 2 tbsp. kosher salt
• 2 1/2 c. whole milk
• canola oil, for frying
• 1 c. all-purpose flour
• sea salt
• 3 tbsp. honey
• finely grated lemon zest, for garnish

Preparation

Place the eggplant in a single layer on a rack set over a large rimmed baking sheet and season with the kosher salt. Top with another baking sheet and press firmly. Let stand for 20 minutes. Press again to help release the juices from the eggplant. Transfer the slices to a large bowl and cover with the milk. Cover and refrigerate for at least 2 hours or overnight.

In a large enameled cast-iron casserole, heat 1 inch of oil to 350°. In a shallow bowl, spread the flour. Remove the eggplant from the milk, shaking off any excess liquid. Dredge in the flour and shake off the excess. Working in batches, fry the eggplant, turning a few times, until golden brown, about 3 minutes. Transfer the eggplant to a paper towel–lined baking sheet and immediately season with sea salt.

Transfer the eggplant to a serving platter, drizzle with the honey and garnish generously with lemon zest. Sprinkle with more sea salt and serve immediately.

José Andrés, Food & Wine

Ingredients

• 1 English cucumber, sliced into rounds
• 3 tablespoons plain thick yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar (or 1 teaspoon white vinegar)
• ¼ cup minced red onion
• ½ teaspoon black pepper
• ¼ teaspoon sea salt

Preparation

Slice cucumber into rounds, toss with remaining ingredients.

Endless Meal

Ingredients

• 1 (1-lb.) bag Great Northern Beans, rinsed and sorted
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 1-2 teaspoons salt
• 1 bay leaf
• 6 cups unsalted vegetable broth, chicken broth, or water

Preparation

Add all ingredients to the Instant Pot. Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button and set to 30 Minutes.

When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.

Use as you would canned beans.

Notes: If you want to eat these as a freestanding side dish, you can use full-strength broth; if you’re using them as canned beans, think about using half-broth or just water. If the beans are bigger (large white beans, kidney beans) then add 5 minutes or so to the cook time. Small beans deduct 5.

Camellia Brand Beans

Ingredients

• 2 tablespoons olive oil
• 1 pound Brussels sprouts, trimmed and halved
• 2 garlic cloves, chopped
• 3/4 teaspoon Spanish smoked paprika (pimenton)
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper, plus more to taste
• 1 1/2 cups cooked or canned no-salt-added white beans (from one 15-ounce can), drained and rinsed
• 3/4 cup drained bean cooking liquid or water
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh chives

Preparation

In a large skillet over medium-high heat, heat the oil until shimmering. Add the Brussels sprouts, cut-side down and in one layer. Cook, without disturbing, until deep golden brown on the bottom, 5 minutes. Turn them over, add the garlic and cook until the sprouts are just barely tender, 2 to 3 minutes.

Stir in the smoked paprika, salt, red pepper flakes and pepper and cook until fragrant, 30 seconds. Add the beans and bean liquid or water and cook, stirring often, until the beans are heated through, the liquid has reduced and turned creamy, and the sprouts are tender, about 5 minutes.

Stir in the lemon juice and chives, taste, and add more salt and pepper if needed. Serve hot.

WaPo

Ingredients

• 14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
• 1 pound sweet Italian sausages, casings removed
• 1/4 cup (1/2 stick) butter
• 6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
• 1 pound tart green apples, peeled, cored, chopped
• 2 cups chopped celery with leaves
• 4 teaspoons poultry seasoning
• 1 cup dried cranberries (about 4 ounces)
• 4 teaspoons chopped fresh rosemary
• 2/3 cup chopped fresh parsley
• 3 eggs, beaten to blend
• 1 1/3 cups (about) canned low-salt chicken broth

Preparation

Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.

To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.

To bake all stuffing in pan: Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

Bon Appetit, Nov. 1994

Ingredients

• 2 cups cranberries (about 8 ounces)
• 3/4 cup Tawny Port
• 1/2 cup sugar
• 2 1/2 tablespoons orange juice
• 3/4 teaspoons corn starch
• 1/2 teaspoon dry mustard
• 1/2 teaspoon fresh lemon juice
• pinch ground cloves
• pinch ground ginger
• 3/4 cup golden raisins
• 1 tablespoon grated orange peel
• 1/2 teaspoon grated lemon peel

Preparation

Combine berries and port in heavy saucepan over medium heat. Cook until berries burst stirring occasionally, about 10 minutes. Add 1/2 cup sugar and salt. Stir 1 minute. Combine orange juice, corn starch, dry mustard, lemon juice and spices in small bowl. Whisk to combine. Stir into berry mixture. Add raisins orange peel, lemon peel. Simmer until thickened, stiring occasionally, about 5 minutes. Season with more sugar if desired.

Bon Appetit, Nov. 1994