Ingredients

• 1 cup roasted, unsalted pumpkin seeds
• ¼ cup white sesame seeds
• 1 pound tomatillos (about 9 medium), husked and washed
• 3 medium green bell peppers, halved and destemmed
• 1 sweet onion, peeled and quartered
• 1 jalapeño, split lengthwise
• 6½ cups chicken broth
• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• Salt
• 3 scallions, trimmed and roughly chopped
• 1 large bunch cilantro (leaves and tender stems), roughly chopped
• 3 large russet potatoes, peeled and diced into ⅓-inch cubes
• 4 medium carrots, peeled and diced into ⅓-inch cubes
• Cooked white rice, for serving

Preparation

Toast the pumpkin and sesame seeds in a medium pan over medium-high heat, stirring occasionally, until fragrant and the sesame seeds start to turn light golden, about 3 minutes. Transfer to a blender and pulse until sandy, scraping the sides and stirring as needed. Set aside ground seed mixture.

Set the broiler to high. In a large sheet pan, arrange the whole tomatillos, halved peppers, quartered onion and halved jalapeño, cut sides down, in an even layer. Broil until the skin of the vegetables is soft and blistered, rotating the pan as needed, 6 to 8 minutes.

To a large pot, add the chicken broth, chicken thighs and the blistered jalapeño, bell peppers, onion and tomatillos; bring the mixture to a boil over high. Once the soup is boiling, reduce the heat to medium and simmer it, stirring occasionally, for 35 minutes.

While the soup cooks, heat the olive oil in a small skillet over low heat. Add the minced garlic and 2 teaspoons salt and fry just until golden, swirling the pan, 2 to 3 minutes. Set aside.

Remove the chicken from the broth and set aside in a medium bowl. Add the scallions and cilantro to the broth. Purée the broth in a blender, or directly in the pot using an immersion blender.

Add the garlic mixture to the large pot with the soup, along with the potatoes, carrots and the ground seed mixture. Cook on medium heat, stirring occasionally, for 15 to 20 minutes, until the vegetables are fork-tender and the soup thickens.

Using two forks, pull the chicken into small chunks or bite-size pieces. Stir the chicken back into the soup to warm it, and add more salt to taste.

To serve, scoop cooked rice into a small cup and invert it into a bowl; surround with soup. The soup can be stored in the fridge for up to 2 days or frozen for up to 3 months.

NYT

Ingredients

For the Topping:

• 4 tablespoons / 55 grams unsalted butter, melted, plus more for greasing
• Flour, for dusting
• ½ cup / 110 grams light or dark brown sugar, packed
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• 8 medium apricots, rinsed and dried (about 1 pound)

For the Cake:

• 1 cup / 130 grams all-purpose flour
• ½ cup / 55 grams almond flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 6 tablespoons / 85 grams unsalted butter, at room temperature
• ⅔ cup / 135 grams granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• ½ cup / 120 milliliters whole milk

Preparation

1. Heat oven to 350 degrees. Prepare the topping: Lightly grease and flour a 9-inch cake pan or an 8-inch square baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and ¼ teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
2. Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
3. Prepare the cake batter: Add the flour to a medium bowl. Sift in the almond flour, then use your fingertips to break up any clumps that don’t fit through the sieve. Add the baking powder and salt to the bowl and whisk to combine.
4. In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter and granulated sugar on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla extract, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
5. Add ⅓ of the flour mixture, then ½ of the milk, mixing to combine. Continue alternating the additions of flour and milk and mixing, scraping down the sides of the bowl, just until all is combined. (Make sure not to overmix during this step.)
6. Spread the batter in an even layer over the apricot halves. Bake until the cake is set and doesn’t jiggle when shaken, is golden brown on top, and a toothpick inserted into the center comes out clean, about 35 minutes.
7. Remove pan from the oven, and place on a cooling rack for 5 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. This cake is excellent warm, but it’s also delicious at room temperature.

NYT

Ingredients

• ¾ cup/177 milliliters extra-virgin olive oil, plus more for greasing the pan
• ½ cup/118 milliliters Earl Grey tea, or use coffee, dry red wine, orange juice or water
• ½ cup/50 grams Dutch-processed cocoa powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• 1 cup/200 grams granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup plus 2 tablespoons/135 grams all-purpose flour
• ½ teaspoon baking soda

Preparation

1. Heat the oven to 325 degrees. Grease a 9-inch round pan and line the bottom with parchment paper.

2. In a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated.

4. Scrape batter into prepared pan and bake until the sides are set but it’s still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.

NYT

Ingredients

for the sauce:

• 1 cup fresh squeezed orange juice
• 1 tablespoon sugar
• Salt and pepper
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons cognac

for the dish:

• 2 tablespoons olive oil
• 8 ounces lobster meat, diced
• 4 ounces shiitake mushrooms, diced
• 1 tablespoon chopped shallots
• 1 teaspoon chopped fresh tarragon leaves
• White pepper
• 4 prepared vol au vent shells
• Fresh flat-leaf parsley, for garnish

Preparation

1. For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. Bring to a boil then reduce heat until nearly evaporated. Add the stock, heavy cream, and cognac. Boil for minute, remove from the heat, and set aside.

2. For the Lobster Vol au Vent: Preheat a saucepan over high heat until very hot. Add the olive oil, then the lobster meat, mushrooms, shallots, tarragon, and white pepper, to taste, while stirring to combine ingredients. Add 1/2 cup of the Orange Cognac Sauce and bring to a boil for 1 minute. Reduce to a simmer.

3. Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves.

Food Network

Ingredients

For the cranberry curd:

• 1 pound (455 grams/4 cups) fresh or frozen cranberries
• 1 1/4 cups (250 grams) granulated sugar
• Finely grated zest and juice of 1 orange (about 1 tablespoon zest and 1/2 cup juice)
• One (2-inch) piece fresh ginger, peeled and thinly sliced
• Pinch fine sea salt or table salt
• 3 large egg yolks
• 2 teaspoons cornstarch
• 4 tablespoons (55 grams) unsalted butter, cut into 4 pieces and at room temperature

For the gingersnap cookie crust:

• 8 tablespoons (113 grams/1 stick) unsalted butter, at room temperature
• 1/4 cup packed (55 grams) dark brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 large egg yolk
• 2 tablespoons molasses
• 1 3/4 cups (220 grams) all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon fine sea salt or table salt

Preparation

1. Make the cranberry curd: In a medium saucepan over medium-high heat, combine the cranberries, sugar, orange zest and juice, ginger and salt and bring to a boil, stirring occasionally. Adjust the heat to maintain a very gentle simmer, cover and cook until all the cranberries have burst and started to shrivel, about 10 minutes.

2. While the cranberries cook, in a small bowl, whisk together the egg yolks and cornstarch until smooth. Transfer the hot cranberry mixture to a heatproof blender. Immediately add the yolk mixture, cover loosely, gradually increase the speed to high and blend until smooth, about 1 minute. Let the mixture cool, uncovered, in the blender until a skin forms and it registers 120 to 125 degrees on an instant-read thermometer, about 1 hour 30 minutes.

3. Make the gingersnap cookie crust: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown and granulated sugars on medium-low speed until smooth, 2 to 3 minutes.

4. Increase the mixer speed to medium, add the egg yolk and molasses and mix to combine. Stop the mixer and scrape down the sides and bottom of the bowl thoroughly. Add the flour, ginger, cinnamon, allspice and salt and mix on low speed until fully incorporated and the mixture looks like crumbly cookie dough, about 1 minute.

5. Turn out the dough into a 9-inch tart pan with a removable bottom. Use your fingers to press it evenly across the bottom and up the sides. Loosely cover with a kitchen towel or plastic wrap and refrigerate for at least 30 minutes and up to overnight.

6. When the crust is ready to bake, position a rack in the middle of the oven and preheat to 350 degrees. Dock the crust across the bottom with a fork and blind-bake (without pie weights), until evenly golden brown, 20 to 22 minutes. Transfer to a wire rack and let cool completely before adding the filling.

7. When the cranberry puree has cooled, add the softened butter and blend until fully combined, about 30 seconds. Pour the puree into the cooled crust and smooth with an offset spatula into an even layer. Let the tart sit at room temperature for at least 2 hours.

WaPo

Ingredients

• ½ oz freshly-squeezed lime juice
• ½ oz simple syrup*
• 1 ½ oz tonic water
• 1 ½ oz club soda
• 3 dashes Angostura aromatic bitters

Preparation

1. Fill a Collins or highball glass all the way up with ice.
2. Add the freshly-squeezed lime juice and simple syrup. Stir with a bar spoon.
3. Pour in the tonic water and club soda, stirring gently to combine.
4. Add the bitters to the top of the glass. You can choose to stir them in or let them settle on their own in the drink.
5. Garnish with a lime wheel or fresh herb.

Girl and Tonic

Ingredients

• 4 to 6 dashes (about 1/4 to 3/8 teaspoon) Angostura bitters
• 1/4 lime
• cold tonic water

Preparation

Fill chilled glass with ice cubes. Add bitters and squeeze out the lime juice, dropping the shell into the glass. Top with tonic water, stirring gently.

Splendid Table

Ingredients

• 4 green plantains peeled and cut in medium sized chunks
• 4-5 tbs butter or lard
• 2 tbs oil canola or sunflower
• 1 tbs hot pepper or chili powder
• 1 tsp cumin
• 1 cup grated cheese and/or 1 cup cooked chorizo or chicharrones or bacon
• Salt to taste
• Ground peanuts (optional – add when mashing the green plantains)

Preparation

1. Melt the butter or lard over medium heat in large sauté pan
2. Add the plantain chunks and cook for about 40 minutes or until they are very soft, turn them about every 10 minutes, they should be slightly golden but not too crispy.
3. Sprinkle the cooked plantains with the chili powder, cumin and salt.
4. Transfer the plantain pieces to a bowl, do this while they are still hot (but be careful not to burn yourself).
5. Mash the plantains using a wood masher – or just a regular potato masher – until you obtain chunky dough like consistency.
6. Form balls slightly smaller than the size of a tennis ball with the dough.
7. Make a hole in the middle of each ball and fill it with the cheese or chorizo or chicharrones (mixed with ground peanuts), gently press the filling into the hole, cover the filling and reshape it back into a ball shape.
8. Heat the oil over high heat, add the stuffed plantain dumplings and fry them until they are golden and crispy on each side.
9. Transfer to plate lined with paper towels to drain the grease and serve immediately.

Laylita’s Recipes

Ingredients

• 6 roma tomatoes
• 2 habañero chiles (optional)
• 1/4 c. vegetable oil
• 500 g meat (beef, chicken, or lamb)
• 4 large onions, sliced
• 6 cloves garlic, pressed
• 1.5 l of water or appropriate stock
• 2 tbsp. tomato paste
• 800 g long grain rice
• 2 carrots, steamed, chopped in large pieces

Preparation

Put tomatoes and chiles (if using) into the blender and blend until smooth.

Brown your meat, which should be already cooked (best seems to be leftover stew meat) in the oil, and set aside.

Add onions to the oil, and fry until soft, then add garlic and fry briefly. Add the tomato mixture, the stock, the tomato paste, and 1 tsp. each of salt and pepper. The seasoning should be strong, since the rice will cook in this. Continue simmering the liquid for around 10 minutes on medium heat. If it’s still under-seasoned, you can add some more of a stock cube.

Rinse the rice and add it to the pot, stir, cover, and cook on low heat for 20 minutes. It shouldn’t be entirely dried out yet. Add the meat and carrots and mix well. Add 1 c. more of water, and continue to cook on low heat until the rice is cooked.

My African Food Map, adapted

Ingredients

• 5 cuisses de poulet
• 200 gr de haricots verts (surgelés)
• 3 carottes
• 1 poivron rouge
• 1 poivron vert
• 3 piments doux verts
• 2 oignons
• 10 gousses d’ail
• 2 boites de pulpes de tomates (400gr chacune)
• 2 feuilles de laurier
• 1 c. à café bombé de gingembre
• 1 c. à café de piment de cayenne
• 2 bouillons cubes de volaille
• Huile
• Sel et poivre

Pour les plantains:

• 2 bananes plantain
• Huile pour friture

Preparation

Couper les cuisses de poulet en deux. Eplucher et couper en rondelles les carottes. Laver les poivrons et les piments, les épépiner et couper en gros morceaux les 2 poivrons. Les piments, les laisser entier ou coupé en deux.

Eplucher l’ail et l’oignon. Emincer les oignons. Ecraser sous la paume de la main 5 gousses d’ail et couper les autres en deux, les presser à l’aide d’un appareil pour en faire de la pulpe.

Dans une grande marmite mettre un peu d’huile et faire revenir les morceaux de poulet.

Quand ils sont bien dorés sur les deux faces, les retirer de la marmite et les réserver.

Mettre dans la marmite les oignons et les gousses d’ail entières. Faire revenir à feu doux.

Bien mélanger et mettre les boites de pulpes de tomates. Mélanger et laisser mijoter 5 mn.

Ajouter les légumes (haricots verts, carottes, piments et poivrons) et l’ail pressé. Saupoudrer le tout avec le gingembre, le piment de cayenne. Emietter les bouillons cube et bien mélanger. Mettre les feuilles de laurier, saler et poivrer.

Ajouter enfin le poulet et 30 cl d’eau chaude. Bien mélanger, couvrir et laisser mijoter pendant 30 mn en remuant de temps en temps.

Si la sauce est trop épaisse, rajouter un peu d’eau.

Pour les plantains: (ou allez les acheter au marché)

Pendant ce temps, éplucher les bananes plantain et les couper en rondelles.

Faire chauffer un bain de friture et mettre les bananes à frire. Les retirer quand elles sont dorées.

A 5 mn de la fin de la cuisson du poulet, les glisser dans la marmite, mélanger.

Servir bien chaud accompagné de riz nature.

Voozenoo