Ingredients

Crust:

• 1 3/4 cups all-purpose flour
• 6 tbsp. sugar
• 1/2 tsp. salt
• 8 tbsp. melted butter

Topping:

• 3/4 c. packed light brown sugar
• 1/2 c. light corn syrup
• 7 tbsp. melted hot butter
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 4 c. (1 lb.) pecan halves, toasted
• 1/2 tsp. sea salt (optional)

Preparation

Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Lightly spray foil with vegetable oil spray.

Whisk flour, sugar, and salt together in medium bowl. Add melted butter and stir with wooden spoon until dough begins to form. Using your hands, continue to combine until no dry flour remains and small portion of dough holds together when squeezed in palm of your hand. Evenly scatter tablespoon-size pieces of dough over surface of pan. Using your fingertips and palm of your hand, press and smooth dough into even thickness in bottom of pan.

Whisk sugar, corn syrup, melted butter, vanilla, and salt together in medium bowl until smooth (mixture will look separated at first but will become homogeneous), about 20 seconds. Fold pecans into sugar mixture until nuts are evenly coated.

Pour topping over crust. Using spatula, spread topping over crust, pushing to edges and into corners (there will be bare patches). Bake until topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.

Transfer pan to wire rack and lightly sprinkle with flake sea salt, if using. Let bars cool completely in pan on rack, about 1 1/2 hours. Using foil overhang, lift bars out of pan and transfer to cutting board. Cut into 24 bars. (Bars can be stored at room temperature for up to 5 days.)

Ingredients

• 4 Cornish game hens, patted dry with paper towels
• 8 thin slices of butter
• 4 sprigs each of fresh rosemary and thyme (or herbs of choice) plus some extra leaves of each
• 4 large cloves garlic, peeled
• 1 lemon, scrubbed well and cut into quarters
• Extra virgin olive oil
• Salt and freshly ground black pepper
• ½ cup dry white wine
• ½ cup chicken broth

Preparation

Preheat oven to 450 degrees F.

Pat the hens dry with a paper towel. Use your index finger to loosen the skin on the top of the hen and slip a thin slice of butter under the skin on top of each breast. Add a few rosemary and thyme leaves (or herb of choice). Repeat for each hen. Put a quarter of a lemon in the cavity of each hen along with a clove of garlic and a sprig of fresh rosemary and thyme (or herb of choice). Truss the hens by tying the wings and legs.

Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Place then hens on the rack of a roasting pan lined with aluminum foil, spacing them out so they are as far apart from each other as possible. This will enable their skins to get browned and crispy.

Place the hens in the preheated oven and roast for 25 minutes.

While the hens are roasting, combine the chicken broth and wine in a bowl.

After the hens have been roasting for 35 minutes, reduce the oven temperature to 350 degrees F. Pour the broth/wine mixture over the hens and continue to roast for 30 minutes, basting the hens with the juices at the bottom of the pan every 10 minutes or less. The hens are done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. If you prefer darker skins, turn up the temperature to broil for a couple more minutes, watching closely to prevent burning.

Carefully remove the hens and pour the juices from their cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to week warm. Pour the juices from the roasting pan into a saucepan and boil for about 5 minutes until the liquid is a thin sauce-like consistency. Serve the hens whole per guest or cut in half lengthwise and place cavity-down on each serving plate. Drizzle the sauce over the hens and garnish with fresh herb sprigs and a slice of lemon. Serve immediately.

Daring Gourmet

Ingredients

• 1 ½ oz. brandy
• ¾ oz. Calvados
• ¾ oz. sweet Italian vermouth

Preparation

Chill a coupe glass. Stir all ingredients with ice in a mixing glass. Strain into coupe.

The New York Times

Ingredients

• ¾ oz. dry gin
• ¾ oz. Cointreau
• ¾ oz. Cocchi Americano
• ¾ oz. fresh lemon juice
• Scant teaspoon absinthe

Preparation

Chill a coupe glass, and evenly coat the inside with absinthe. Shake remaining ingredients with ice. Strain into coupe.

The New York Times

Ingredients

• 1 to 2 pounds vegetables
• Aromatics, such as onion, garlic, or leeks
• Olive oil or unsalted butter
• Salt and pepper
• 4 to 6 cups stock

Preparation

Choose and weigh 1 to 2 pounds of vegetables. Cut up the vegetables and aromatics, and heat 1 tablespoon of olive oil (or butter, ghee, or the fat from rendering some bacon, chicken, etc.) in a Dutch oven over medium heat. (Also, you could add ginger or chili peppers right here.)

Sautee the aromatics until fragrant and soft (five minutes), brown the vegetables, and season them with salt, pepper, and spices (dried herbs like mint, sage, or oregano, curry powder, cumin, chili powder, cinnamon, smoked paprika, and smoked or truffled salt).

Add 4 to 6 cups of broth and bring to a simmer. Add a sprig of fresh herbs now if desired. Turn the heat down to low and cover the pot. Let cook for about 30 minutes, then check the soup. Are the vegetables as soft as you would like? If you want to leave the vegetables intact, take the soup off the heat now. If you want the vegetables very soft for pureeing, keep cooking until they are falling apart.

Whether you are leaving the vegetables intact or pureeing the soup, make sure to taste the soup as it finishes cooking. If it seems flat, add some vinegar or lemon juice. If it is too salty, thin out with some extra broth or dairy. You can also add leftover cooked pasta, a few crumbles of cooked ground turkey or beef, cooked strips of chicken breast on top of each bowl, 1/4 cup of rice, quinoa, or another grain (simmering until done), or a can of beans, chickpeas, or tomatoes, and simmer until warmed through.

Once the vegetables are very soft, you can puree the soup in a blender or with a stick blender if you like. Rewarm gently after blending. When pureeing the soup, you can add flavor and creaminess by adding beans, tofu, coconut milk, yogurt, or other dairy such as cream, mascarpone, or even cream cheese. Finish the soup with something acid like lemon juice, balsamic vinegar, or fruit vinegar. Or drizzle on a little oil like chili oil, smoked olive oil, or something else a little special.

The Kitchn

Ingredients

• 1 tbsp. vegetable oil
• 1½ pounds sweet Italian sausage
• 1 lb. red grapes, halved lengthwise (3 cups)
• 1 onion, halved and sliced thin
• ¼ c. water
• ¼ tsp. pepper
• ⅛ tsp. salt
• ¼ c. dry white wine
• 1 tbsp. chopped fresh oregano
• 2 tsp. balsamic vinegar
• 2 tsp. chopped fresh mint

Preparation

Heat oil in 12-inch skillet over medium heat until shimmering. Arrange sausages in pan and cook, turning once, until browned on 2 sides, about 5 minutes. Tilt skillet and carefully remove excess fat with paper towel (no, really, you want a dry skillet at this point). Distribute grapes and onion over and around sausages. Add water and immediately cover. Cook, turning sausages once, until they register between 160 and 165 degrees and onions and grapes have softened, about 10 minutes.

Transfer sausages to paper towel–lined plate and tent with aluminum foil. Return skillet to medium-high heat and stir pepper and salt into grape-onion mixture. Spread grape-onion mixture in even layer in skillet and cook without stirring until browned, 3 to 5 minutes. Stir and continue to cook, stirring frequently, until mixture is well browned and grapes are soft but still retain their shape, 3 to 5 minutes longer. Reduce heat to medium, stir in wine and oregano, and cook, scraping up any browned bits, until wine is reduced by half, 30 to 60 seconds. Remove pan from heat and stir in vinegar.

Arrange sausages on serving platter and spoon grape-onion mixture over top. Sprinkle with mint and serve with crusty bread or over polenta.

Ingredients

• 6 oz. asparagus, trimmed and cut into 1-inch lengths
• 6 oz. sugar snap peas, strings removed, cut into 1-inch lengths
• Salt and pepper
• 3 tbsp. extra-virgin olive oil
• 2 tbsp. lemon juice
• 2 tbsp. minced shallot
• 1 tsp. Dijon mustard
• 1 1/2 c. farro, cooked to package directions, cooled
• 6 oz. cherry tomatoes, halved
• 3 tbsp. chopped fresh dill
• 2 oz. feta cheese, crumbled (½ cup)

Preparation

1. Bring 2 quarts water to boil in large saucepan. Add asparagus, snap peas, and 1 tablespoon salt. Cook until vegetables are crisp-tender, 2 to 3 minutes. Using slotted spoon, transfer vegetables to rimmed baking sheet and let cool for 15 minutes.

2. Whisk oil, lemon juice, shallot, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add cooled vegetables, farro, tomatoes, dill, and 1/4 cup feta to dressing and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Sprinkle salad with remaining 1/4 cup feta and serve.

Ingredients

• 2 c. short-grain brown rice
• Salt
• 10 oz. boneless pork ribs, trimmed
• 1 tbsp. hoisin sauce
• 2 tsp. honey
• ⅛ tsp. five-spice powder
• Small pinch cayenne pepper
• 4 tsp. vegetable oil
• 8 oz large (26-30) shrimp, peeled, deveined, tails removed, and cut into ½-inch pieces
• 3 eggs, lightly beaten
• 1 tbsp. toasted sesame oil
• 6 scallions, white and green parts separated and sliced thin on bias
• 2 garlic cloves, minced
• 1½ tsp. grated fresh ginger
• 2 tbs. soy sauce
• 1 c. frozen peas

Preparation

1. Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt. Cook, stirring occasionally, until rice is tender, about 35 minutes. Drain well and return to pot. Cover and set aside.

2. While rice cooks, cut pork into 1-inch pieces and slice each piece against grain 1/4 inch thick. Combine pork with hoisin, honey, five-spice powder, cayenne, and 1/2 teaspoon salt and toss to coat. Set aside.

3. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shrimp in even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1 teaspoon vegetable oil to cleared side of skillet. Add eggs to clearing and sprinkle with 1/4 teaspoon salt. Using rubber spatula, stir eggs gently until set but still wet, about 30 seconds. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to clean bowl.

4. Heat remaining 2 teaspoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add pork in even layer. Cook pork without moving it until well browned on underside, 2 to 3 minutes. Flip pork and cook without moving it until cooked through and caramelized on second side, 2 to 3 minutes. Transfer to bowl with shrimp-egg mixture.

5. Heat sesame oil in now-empty skillet over medium-high heat until shimmering. Add scallion whites and cook, stirring frequently, until well browned, about 1 minute. Add garlic and ginger and cook, stirring frequently, until fragrant and beginning to brown, 30 to 60 seconds. Add soy sauce and half of rice and stir until all ingredients are fully incorporated, making sure to break up clumps of ginger and garlic. Reduce heat to medium-low and add remaining rice, pork mixture, and peas. Stir until all ingredients are evenly incorporated and heated through, 2 to 4 minutes. Remove from heat and stir in scallion greens. Transfer to warmed platter and serve.

Ingredients

• 3 tbsp. plus ¾ c. panko bread crumbs
• 2 tbsp. minced parsley
• 2 tbsp. mayonnaise
• 4 tsp. lemon juice
• 1 scallion, sliced thin
• 1 small shallot, minced
• 1 tsp. Dijon mustard
• ¾ tsp. salt
• ¼ tsp. pepper
• pinch cayenne pepper
• 1 (1 ¼ pound) skinless salmon fillet, cut into 1-inch pieces
• ½ c. vegetable oil

Preparation

1. Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.

2. Place remaining 3/4 cup panko in pie plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.

3. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel–lined plate to drain 1 minute. Serve.

Ingredients

• 1 ½ lb. shrimp, peeled and deveined, tails left on
• 4 tbsp. extra-virgin olive oil
• 3 tbsp. ouzo (or Pernod)
• 5 cloves garlic, pressed
• zest of one lemon
• 1 sm. onion, diced medium (about ¾ cup)
• ½ medium red bell pepper, stemmed, seeded, and diced medium (about ½ cup)
• ½ medium green bell pepper, stemmed, seeded, and diced medium (about ½ cup)
• ½ tsp. red pepper flakes
• 28 oz. can diced tomato, drained, ⅓ cup juices reserved
• ¼ c. dry white wine
• 2 tbsp. coarsely chopped parsley
• 6 oz. feta cheese, crumbled (about 1½ cups)
• 2 tbsp. chopped fresh dill

Preparation

1. Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.

2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red and green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo; increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.

3. Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill. Serve immediately.