Total time: 1 1/2 hours, plus cooling and chilling times Servings: Makes 2 pies (6 to 8 servings each)

Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes.

Cookie for crust

• 2/3 cup plus 1 tablespoon (3 ounces) flour
• Scant 1/8 teaspoon baking powder
• Scant 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) softened butter
• 1/3 cup (2 1/2 ounces) light brown sugar
• 3 tablespoons (1 1/4 ounces) sugar
• 1 egg
• Scant 1 cup (3 1/2 ounces) rolled oats

Heat the oven to 375 degrees.

In a medium bowl, sift together the flour, baking powder, baking soda and salt.

In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy. Whisk the egg into the butter mixture until fully incorporated.

With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust

• Crumbled cookie for crust
• 1/4 cup (1/2 stick) butter
• 1 1/2 tablespoons (3/4 ounce) brown sugar
• 1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together).

Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling

• 1 1/2 cups (10 1/2 ounces) sugar
• 3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
• 1/4 teaspoon salt
• 1/3 cup plus 1 teaspoon milk powder
• 1 cup (2 sticks) butter, melted
• 3/4 cup plus a scant 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 8 egg yolks
• 2 prepared crusts
• Powdered sugar, garnish

Heat the oven to 350 degrees.

In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. Gently whisk in the egg yolks, being careful not to add too much air.

Divide the filling between the shells.

Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.

Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

Momofuku

Ingredients

• 1/4 cup garlic cloves
• 1/4 cup extra-virgin olive oil, plus 1/2 cup
• 2 tablespoons sherry vinegar
• 1 tablespoon chopped shallots
• Salt and pepper

Preparation

Preheat the oven to 350 degrees F.

Roast garlic in 1/4 cup olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly. Transfer to blender. Add sherry vinegar, shallots, salt and freshly ground pepper. Blend. Gradually add remaining 1/2 cup olive oil.

Jaleo, Washington D.C.

Ingredients

• 12 ounces avocado meat, approximately 3 small to medium
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 cups whole milk
• 1/2 cup sugar
• 1 cup heavy cream

Preparation

Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.

Process the mixture in an ice cream maker according to manufacturer’s directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

Alton Brown, FoodNetwork.com

Ingredients

• 1 cup plain yogurt
• 1 tablespoon smoked paprika
• 1 teaspoon curry powder
• 2 teaspoons garam masala
• 1 tablespoon soy sauce
• 2 teaspoons powdered ginger
• 3 pounds flank steak, cut into 3/4-inch-cubes
• 2 tablespoons ghee (clarified butter) or extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 tablespoon minced garlic
• 2 cinnamon sticks, roughly 2 inches each
• 3 bay leaves
• 2 small tomatoes, peeled, seeded and diced, or 1 small can tomatoes, drained
• Salt, to taste

Preparation

1. In a large bowl, combine the yogurt, paprika, curry powder, garam masala, soy sauce and ginger. Add the beef and turn to coat. Cover the bowl and refrigerate to marinate several hours or overnight.

2. When ready to cook, in a Dutch oven over medium-high, heat the ghee or oil. Add the onion and garlic, then saute until translucent, about 5 minutes.

3. Add the cinnamon sticks and bay leaves, and continue to cook until the onions brown, about another 5 minutes.

4. Add the beef, marinade and tomatoes. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, uncovered and stirring occasionally, for 20 minutes.

5. Reduce heat to a low simmer, cover and cook for another 40 minutes.

6. Remove the cinnamon sticks and bay leaves, then season with salt.

Nimala Narine

Ingredients

Raita:

• 1 cup plain whole-milk yogurt (preferably Greek-style)
• 3 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh cilantro
• 1 1/4 teaspoons finely grated lime peel
• Coarse kosher salt

Burgers and vegetables:

• 4 tablespoons olive oil, divided
• 1 1/4 cups chopped onion
• 2 tablespoons minced peeled fresh ginger
• 2 teaspoons coarse kosher salt, divided
• 2 teaspoons Madras curry powder
• 1 3/4 pounds ground lamb
• 3 tablespoons chopped fresh cilantro
• 1 1/2 teaspoons cracked black pepper, divided
• 3 medium zucchini (about 12 ounces), cut lengthwise into 1/4-inch-thick slices
• 6 green onions, trimmed
• 1 fresh poblano chile, quartered, seeded
• 6 small naans (about 6 inches long) or pita breads
• 1 large tomato, thinly sliced

Preparation

For raita: Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.

For burgers and vegetables: Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.

Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2-inch-thick patties.

Prepare barbecue (medium-high heat). Combine zucchini, green onions, and chile in another large bowl. Add 2 tablespoons oil, 1/2 teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chile into thin strips.

Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers; spoon dollop of raita over. Fold bread up around burgers and serve with remaining raita.

Bon Appetit, July 2008

Ingredients

• 1 cup dried chickpeas [canned chickpeas work better–JP]
• 1/2 large onion, roughly chopped (about 1 cup)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon salt
• 1/2-1 teaspoon dried hot red pepper
• 4 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon baking powder
• 4-6 tablespoons flour
• Soybean or vegetable oil for frying
• Chopped tomato for garnish
• Diced onion for garnish
• Diced green bell pepper for garnish
• Tahina sauce
• Pita bread

Preparation

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.

Source: Joan Nathan

Ingredients

• 1 cup soy sauce
• 2 tablespoons dry Sherry
• 2 tablespoons (packed) dark brown sugar
• 2 tablespoons honey
• 2 tablespoons hoisin sauce
• 2 large garlic cloves, minced
• 1 tablespoon oriental sesame oil
• 1 teaspoon Chinese five-spice powder
• 1/2 teaspoon cayenne pepper
• 1 5-pound duck, thawed if frozen, rinsed

Preparation

Combine first 9 ingredients in medium bowl; whisk to blend. Place duck in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn to coat duck. Refrigerate 2 days, turning occasionally.

Preheat oven to 400°F. Drain duck well; discard marinade. Arrange duck, breast side up, on rack set on rimmed baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 minutes. Turn duck over. Roast until tender and glazed deep brown, about 15 minutes longer. Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet. Transfer duck to platter. Let rest 15 minutes before serving.

Bon Appetit, September 2001

Ingredients

• 1 c unsalted peanut butter
• 1/4 c rice vinegar or white vinegar
• 2 tbl light soy sauce [plus more if necessary–JP]
• 1 tsp dark soy sauce
• 1 garlic clove, chopped
• 1 to 3 serrano or other chili peppers, seeded and chopped
• 1 1/2 tbl sugar or honey
• 1 tsp salt
• 1/4 c + 2 tsp toasted sesame oil
• 1 tbl chili oil [this makes it a bit spicy, reduce to ~2.5 tsp–JP]
• 1/2 c freshly brewed black tea
• 1 lb chinese egg noodles or spaghetti
• 4 c shredded cooked chicken
• thin strips of peeled seeded cucumber
• cilantro leaves
• chopped peanuts

Preparation

Combine peanut butter, vinegar, both soy sauces, garlic, chili peppers, sugar or honey, salt, 1/4 c sesame oil, chili oil and black tea in a food processor or blender and blend throughly. The sauce can be covered and refrigerated for 1 to 2 days. Allow to return to room temperature and stir well before using.

Cook the egg noodles in boiling water, drain in a colander and rinse under cold water until cool. Toss with 2 tsp sesame oil. Add chicken and sauce and stir together. [Chicken can be omitted to make the dish vegan–JP] Garnish with cucumbers, cilantro, and peanuts.

Joy of Cooking Calendar

Ingredients

• 1 cup beef stock or canned beef broth
• 1 cup chicken stock or canned low-salt chicken broth
• 1 pound veal scaloppine
• All purpose flour
• 3 tablespoons (about) olive oil
• 1 cup whipping cream
• 3/4 cup chopped seeded plum tomatoes
• 6 tablespoons chopped fresh basil
• 1 tablespoon tomato paste
• 2/3 cup crumbled Gorgonzola cheese

Preparation

Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.

Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.

Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.

Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

Bon Appetit, April 1999

Ingredients

• 1/3 c mayonnaise
• 1/4 tsp five-spice powder
• 2 tbl Asian fish sauce
• 2 tbs soy sauce
• dash of sugar
• 4 mini french bread loaves or hoagie buns
• 8 strips cucumber–6"x1/4"
• 8 oz thin strips deli or leftover roast pork or Asian barbecue pork
• 1/2 c julienned carrots
• 8 strips seeded deveined jalapeno chili
• 12 sprigs cilantro (leaves and thin stems)

Preparation

Combine mayonnaise and five-spice powder in a small bowl. Combine fish sauce, soy sauce, 1 tsp water and sugar in another bowl.

Slice bread horizontally without cutting all the way through. Spread about 1 tbs mayonnaise mixture on the inside of each loaf. Top each side with 1 cucumber slice, fill with pork. Top with carrots, chile and cilantro; drizzle lightly with fish sauce mixture.