Ingredients

• 1/2 cup dried apricots, chopped
• 1/4 cup Cognac or other brandy
• 2 tablespoons light brown sugar
• 2 sticks unsalted butter, softened
• Salt

Preparation

In a small saucepan, soak the apricots in the Cognac for 10 minutes. Bring to a boil, then carefully ignite with a long match. When the flames subside, add the brown sugar and cook over moderate heat until the sugar is dissolved. Transfer to a food processor and let cool. Add the butter and process until fairly smooth. Season the butter with salt. Scrape the apricot butter into a large ramekin and serve with crusty bread.

Food & Wine

Ingredients

• 4 ounces very thinly sliced country ham or prosciutto
• 1 cup coarse fresh breadcrumbs
• 4 tablespoons olive oil, divided
• 1 teaspoon chopped fresh thyme
• 1 cup finely grated Parmesan, divided
• Kosher salt, freshly ground pepper
• 2 bunches collard greens (about 1 pound), center ribs and stems removed
• 1 large onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon freshly grated nutmeg

Preparation

Preheat oven to 325°F. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces.

Combine breadcrumbs and 2 tablespoons oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes. Remove from heat and add thyme and 1/4 cup Parmesan; season with salt and pepper. Mix in ham and set aside.

Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.

Heat remaining 2 tablespoons oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.

Increase oven temperature to 400°F. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, 1/2-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining 3/4 cup Parmesan. Add béchamel to collard greens mixture and mix to combine; season with salt and pepper.

Transfer collard greens mixture to a 10" cast-iron skillet or 9" pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.

Bon Appetit, November 2013

Ingredients

• 2 pounds baby yukon golds and red potatoes, about 1 to 1 1/2 inches
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder (or: 1 tbsp. of a spice mix)
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 1/2 cup water or chicken stock

Preparation

Wash the potatoes and pat dry. Set Instant Pot to Sautee mode. Add oil and heat. In batches, add the potatoes and cook on all sides, for about 5-6 minutes, until browned and crisp. Pierce each potato with a fork. Add seasonings, water, and stock. Close and lock the lid, and cook for 7 minutes on Manual. Quick release the pressure.

Adapted from Onion Rings and Things

Ingredients

• 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded
• 6 tablespoons extra-virgin olive oil, plus extra for drizzling
• Salt and pepper
• 2 teaspoons grated lemon zest plus 7 teaspoons juice
• 1 (15-ounce) can chickpeas, rinsed
• 2 ounces feta cheese, crumbled (1/2 cup)
• ½ cup coarsely chopped fresh parsley
• 4 scallions, sliced thin on bias
• 2 tablespoons chopped toasted pistachios

Preparation

1. Adjust oven rack to middle position and heat oven to 375 degrees. Brush cut sides of squash with 2 tablespoons oil and season with salt and pepper. Place squash, cut side down, on rimmed baking sheet. Roast squash until just tender and tip of paring knife can easily be slipped into flesh, 40 to 45 minutes. Transfer squash to wire rack, cut side up, and let cool completely, about 1 hour.

2. Combine lemon zest and juice, remaining 1/4 cup oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Holding squash over bowl, use fork to scrape flesh from skin into strands; discard skin.

3. Add chickpeas to bowl with squash and toss gently to coat with dressing. Transfer to serving platter and sprinkle with feta, parsley, scallions, and pistachios. Drizzle with extra oil before serving.

Ingredients

• 1/3 cup slivered almonds
• 1 teaspoon vegetable oil
• 2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
• 1 small shallot, minced
• 1 cup quinoa, rinsed
• 2 cups chicken stock
• 1 sage sprig
• 1 tablespoon minced chives
• 1 tablespoon chopped parsley
• Salt and freshly ground white pepper

Preparation

Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool.

In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.

Food & Wine

Ingredients

• 3/4 cup half-and-half
• 4 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• Pinch of freshly grated nutmeg
• Salt and freshly ground pepper
• One 2-pound head of cauliflower, cut into 1 1/2-inch florets
• 1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces)
• 3/4 cup plus 2 tablespoons finely shredded Manchego or other mildly nutty semi-aged sheep’s- or cow’s-milk cheese (3 1/2 ounces), such as Gouda
• 1 medium onion, finely chopped
• 1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)

Preparation

Preheat the oven to 400°. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the 1/2 cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.

In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half-and-half and cook, whisking constantly, until thickened, 5 minutes. Remove from the heat. Add 3/4 cup of the Manchego and whisk until melted. Whisk in the nutmeg; season with salt and pepper. Keep warm.

In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.

Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top.

Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.

Food & Wine

Ingredients

• 6 large ripe tomatoes, diced about 1/2"
• 4 spring onions (or yellow onions, shallots), finely chopped
• 1 large handful fresh mint leaves, finely minced
• juice of 1 - 2 lemons
• salt and pepper
• cayenne pepper

Preparation

Place tomatoes and onions into a bowl. Juice the lemons. Grind salt and pepper to taste into the lemon juice. Add any other spices, such as cayenne. Add the minced mint to the lemon dressing, mix well, then pour over the tomatoes.

Delishably

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
• 3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
• 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
• Salt and freshly ground pepper
• 1 large shallot, minced
• 1 pound plum tomatoes, cut into 1/2-inch dice
• 3 ounces feta cheese, crumbled (3/4 cup)
• 1/4 cup chopped basil
• 1/3 cup panko or coarse dry bread crumbs

Preparation

Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.

Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.

Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.

Food & Wine

Ingredients

• 6 kohlrabi
• 2 tbsp. olive oil
• 3/4 tsp. salt
• cayenne pepper
• 3 tbsp. parmesan cheese
• 1 tbsp. parsley, chopped

Preparation

Peel kohlrabi and cut into 1-inch wedges; toss with olive oil, salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with parmesan and parsley.

Food Network

Ingredients

• 2 or 3 large cloves garlic
• 2-inch piece fresh ginger root
• 3 scallions
• 1 pound sweet potato
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon low-sodium soy sauce or tamari
• 1 teaspoon Worcestershire sauce
• ½ teaspoon sugar
• 6 ounces ground pork
• 1 tablespoon canola or grapeseed oil
• Pinch crushed red pepper flakes

Preparation

Mince enough of the garlic to yield 1 tablespoon. Peel and mince the ginger to yield 1 tablespoon. Separate the scallion whites and greens; chop each. Peel the sweet potato, and either grate it in a food processor (cut into chunks first), cut it into matchsticks or use a spiralizer.

Whisk together the wine or dry sherry, the soy sauce or tamari, the Worcestershire sauce and sugar in a medium bowl. Add the pork and stir with a fork to incorporate.

Heat a wok or large, well­-seasoned cast-iron skillet over high heat. Drizzle in the oil so that it coats the sides of the wok. Working quickly, add the garlic, ginger and scallion whites; stir-fry for 5 seconds, then add the pork mixture and crushed red pepper flakes. Stir-fry for 3 to 4 minutes, until the pork is cooked through.

Add the sweet potato; stir-fry for about 6 minutes and try to create some crisped edges on it, if possible. Some of the sweet potato pieces will still be somewhat firm. Remove from the heat.

Divide among individual bowls. Garnish each portion with the scallion greens. Serve hot.

Washington Post