Ingredients

• 1 loaf unsliced bread
• 1 cup pesto
• 12 ounces mozzarella cheese, thinly sliced
• Kosher salt
• Freshly ground black pepper

Preparation

1. Preheat the oven to 350°. Line a baking sheet with parchment paper.

2. Prepare the bread: Score the bread lengthwise. To do this, slice the bread as you would for toast, but don’t cut all the way down to the base of the loaf. The idea is to keep the bread in a loaf shape and fully intact. Repeat this scoring across the width of the loaf. You will end up with what looks like little squares of bread.

3. Use a spatula or butter knife to spread pesto in the crevices of the bread. No need to be precise–just get a good slathering in there.

4. Next, place mozzarella slices inside the crevices, wedging them in so that they don’t stick out too far at the top (you want all that gooeyness inside the bread and off your pan).

5. Transfer the loaf to the prepared baking sheet, and bake until the pesto is bubbly and the mozzarella is melted, 15 to 17 minutes. Serve warm.

PureWow

Ingredients

• 2 poblano peppers
• 1 head garlic
• 1 large onion olive oil
• 1 c. pistachios
• 1 lb. ground lamb
• 1 lb. ground pork
• 2 cans diced tomatoes
• 2 cans white beans
• oregano
• feta cheese

Preparation

Roast the poblanos, garlic, and onion in the oven (with some olive oil) until soft and a bit charred. Skin the poblanos. Roughly chop them up, add more olive oil, and the pistachios, and toss everything into a blender or food processor. Turn it into a paste.

Brown the ground lamb and pork in a dutch oven, and add the paste. Cook for a while. Add two cans of tomatoes, two cans of white beans, and some oregano. Simmer everything together for a while. Add feta and serve.

Friends from church

Ingredients

• 1 head of cauliflower
• 1 egg
• A dollop of goat cheese
• 1/2 cup grated parm (or more)
• Salt, pepper, and any other seasoning or herb you want in the dough
• Garlic or garlic powder
• Fresh mozzarella
• Sliced tomatoes (or tomato sauce)
• Basil
• More parm, to sprinkle on top (or whatever toppings instead of these last four)

Preparation

First, grind up the cauliflower in your food processor. Don’t have a food processor? That’s fine, you can use a box grater, though it will take more time.

Next, cook the cauliflower—you can heat it up in your microwave for 5 minutes, or cook it (for that same amount of time) with a little bit of water in a pot or pan. After it cools (you can put it in the fridge to speed along this process) place it into a piece of cheesecloth and wring every last drop of water out of it. This is important!

Now you have a nice ball of dry cauliflower “flour,” which you will mix with one egg, a dollop of goat cheese, a half a cup or so of grated parm, and any seasoning you want. Honestly, once you have the egg and cauliflower in there, you don’t have to be exact in what type or how much cheese to add.

Once that’s done, form it into a pizza crust and bake at 425ºF for about 10 minutes (until it starts to get golden). Do this on a parchment paper-lined baking sheet, and WITHOUT any toppings.

Remove your dough from the oven and add your toppings (we recommend putting a little garlic powder on the dough before you start topping it—cauliflower has a pretty bland taste, so don’t be afraid to season). Then return it to the oven to cook for another 10 minutes, until the cheese is melted.

Gothamist

Ingredients

• 4 scallions, whites and greens separated, thinly sliced
• 1/2 cup vegetable oil
• 1 tablespoon crushed red pepper flakes
• 2 teaspoons sesame seeds
• 2 teaspoons Sichuan peppercorns, ground
• 12 ounces thin ramen noodles or spaghettini
• Kosher salt
• 1/4 cup tahini
• 1/4 cup unseasoned rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon sugar

Preparation

Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12-15 minutes; let chili oil cool in saucepan.

Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.

Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and 2-3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.

Bon Appetit, June 2013

Ingredients

• 1 tbsp. olive oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, crushed
• 4 chicken quarters
• 1 teaspoon ground turmeric
• 2 tbsp. cilantro
• 3/4 c. chicken stock
• 1 preserved lemon
• salt pepper

Preparation

Heat the oil in a tagine on medium. Fry the onion and garlic for 3-4 minutes without coloring. Cut the chicken quarters into two pieces each. Add to the tagine and brown, turning frequently. Lower heat if necessary. Add turmeric, 1 tbsp. cilantro, stock, salt and pepper. Bring to a simmer. Rinse the preserved lemon, discard the pulp, and cut the peel into thin strips. Stir into the chicken. Cover the tagine and simmer for 2-2 1/2 hours. Remove the lid and, if needed, boil rapidly for a few minutes to thicken. Garnish with remaining cilantro.

Le Creuset tagine booklet

Ingredients

• 2 tbsp. olive oil
• 1 red onion, thinly sliced
• 1 fennel bulb, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 1/2 lb. lamb fillet, cut into thick pieces
• 1 tsp. ground ginger
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 1/4 tsp. cayenne pepper
• 1/4 tsp. salt
• 1 c. pitted dates, chopped
• 1 1/2 c. water
• cilantro to garnish

Preparation

Heat 1 tbsp. of oil in a tagine on medium. Fry onion, fennel, and garlic until just beginning to brown. Transfer to a plate.

Add the rest of the oil and fry the lamb until evenly browned.

Add all the spices and the salt to the meat and stir well, cooking one minute.

Return onion, fennel, and garlic to the tagine. Add dates and 1/4 c. water. Stir well.

Cover and cook very gently, stirring occasionally, for 3-3 1/2 hours. The spices will thicken the liquid, so check after 1 1/2 hours and add the rest of the water little by little.

Serve with couscous.

Le Creuset tagine booklet

Ingredients

• 1 tbsp. olive oil
• 1 red onion, coarsely chopped
• 2 garlic cloves, crushed
• 3 medium carrots, thinly sliced
• 3 celery stalks, chopped into 1/2" pieces
• 2 tsp. harissa paste
• 2 tomatoes, peeled, roughly chopped
• 6 baby eggplants, stalks trimmed, cut in half lengthwise
• 1 c. okra, tops removed
• 2 tbsp. parsley
• 1 c. water
• a few pinches salt

Preparation

Heat the oil in a tagine on medium. Fry onion, garlic, carrots, celery until all just beginning to brown. Stir in harissa and cook for one minute. Add tomatoes, 1 c. water, and salt. Cover and cook gently for 30-40 minutes, until vegetables are beginning to soften.

Add eggplants, and cook for 15 minutes. Add okra and cook for another 15-20 minutes.

For serving, the consistency should be quite thick. Remove the lid and boil if needed. Stir in parsley just before serving.

Le Creuset tagine booklet

Ingredients

• 1 pound merguez sausage
• 2 onions, sliced
• 1 fennel bulb, halved and sliced
• 1 lemon, quartered [CP: can see no reason why this wouldn’t be a preserved lemon]
• 1/2 pound carrots, peeled, cut into fourths, then sliced lengthwise
• 1 small butternut squash, peeled and chopped
• 3 cloves garlic, chopped
• 1 cup green olives, pitted
• 1/2 pound zucchini, cut into fourths, then sliced lengthwise
• 1 cup cilantro, finely chopped
• 1 cup cooked chickpeas
• 1/2 cup golden raisins
• 1/2 cup dried apricots, roughly chopped
• 2 teaspoons cinnamon
• 1 teaspoon ground coriander
• 2 teaspoons paprika
• 1 teaspoon turmeric
• 3 teaspoons cumin
• 3 cups chicken stock
• 1/4 cup olive oil
• 1 tablespoon flour
• 1 10-ounce box couscous

Preparation

Heat the olive oil in a large, heavy pot. Use a tagine if you have one, but if not a big dutch oven will do. Add the cinnamon, coriander, paprika, turmeric and cumin to the pot.

Add the lemon, onion, fennel, garlic and green olives to the pot and cook until softened, for about 15 minutes. Taste for salt.

Meanwhile, brown the merguez sausage in a skillet over medium heat and reserve the cooking oils. Set aside.

Add the tablespoon of flour and mix well. Add 3 cups of chicken broth and allow to bubble for 5 minutes.

Place the merguez, plus the oil rendered from the merguez, and the remaining vegetables into the pot. Add the chickpeas, dried apricots and the raisins. Continue to cook over medium for 15 minutes, or until the vegetables are tender and the merguez is cooked through.

For the couscous, follow the directions on the box, and stir in the turmeric before covering the pot to give the couscous a bright yellow hue.

Garnish with cilantro and serve with couscous.

Laila Gohar, Food Republic

Ingredients

• 5 tablespoons peanut oil
• 3 1/4 pounds meaty oxtails, patted dry
• 2 large onions, chopped
• 1 large carrot, peeled, chopped
• 3 stalks lemongrass, chopped
• 2/3 cup chopped peeled fresh ginger
• 8 garlic cloves, chopped
• 7 whole star anise
• 1 tablespoon black peppercorns
• 12 cups water
• 7 cups canned beef broth (about four 14 1/2-ounce cans)
• 3 tablespoons fish sauce (nam pla)
• 1 12-ounce package fresh udon noodles or fresh linguine
• 1 tablespoon oriental sesame oil
• 3 cups bean sprouts
• 6 radishes, thinly sliced
• 4 green onions, thinly sliced
• 4 serrano chilies, thinly sliced [CP: omit these to bring down spice]
• 6 tablespoons chopped fresh basil
• 6 tablespoons chopped fresh mint
• 6 tablespoons chopped cilantro
• Lime wedges
• Additional fish sauce (nam pla)

Preparation

Heat peanut oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Transfer oxtails to large bowl. Add onions and next 6 ingredients to same pot. Sauté until vegetables are tender, about 8 minutes. Return oxtails to pot. Add 12 cups water, beef broth and 3 tablespoons fish sauce. Cover and simmer gently until oxtails are very tender, about 3 hours.

Using tongs, transfer oxtails to large bowl. Strain broth into another large pot; discard solids. Remove meat from oxtails; discard bones. Add meat to broth.

Refrigerate overnight. Spoon solid fat off top of soup. Cook noodles in large pot of boiling salted water until tender. Drain; rinse under cold water. Return to same pot. Toss noodles with sesame oil.

Bring soup to boil. Divide noodles, sprouts and next 6 ingredients among 6 bowls. Ladle soup into bowls. Serve with lime wedges and additional fish sauce.

Bon Appetit, March 2000

Ingredients

For all:

• 2 pounds lemons, scrubbed and cut lengthwise into 8 wedges
• 1/4 c. fresh lemon juice
• 10 half-pint canning jars with lids and rings, sterilized

Lemon marmalade:

• 2 lb. lemons, scrubbed and cut lengthwise into 8 wedges, then seeded and thinly sliced crosswise
• 8 1/2 c. sugar (3 3/4 lb.)

Meyer lemon marmalade:

• 2 lb. Meyer lemons, scrubbed and cut lengthwise into 8 wedges, then seeded and thinly sliced crosswise
• 7 1/2 c. sugar (3 1/4 lb.)

Valencia orange marmalade:

• 2 lb. Valencia oranges, scrubbed and cut lengthwise into 8 wedges, then seeded and thinly sliced crosswise
• 8 c. sugar (3 1/2 lb.)

Preparation

Day 1:

For all of the marmalades: in a large, nonreactive saucepan, cover the first 2 lb. of lemons with 2 inches of water (about 8 cups). Leave to stand at room temperature overnight.

For the orange marmalade: In another nonreactive saucepan, cover the orange wedges with 2 inches of water (about 8 cups) and leave to stand at room temperature overnight.

Day 2:

_For all of the marmalades: _Bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges.

For the lemon marmalade: In a large nonreactive saucepan, cover the lemon slices with 2 inches of water (about 8 cups) and bring to a boil. Simmer over moderately high heat for 5 minutes, stirring occasionally. Drain the lemon slices in a fine strainer; discard the cooking liquid. Return the lemon slices to the saucepan and cover with 1 inch of water (about 4 cups). Bring to a boil and simmer over moderate heat, stirring occasionally, until the lemons are very tender and the liquid is slightly reduced, about 40 minutes; let stand at room temperature overnight.

For the Meyer lemon marmalade: In a large saucepan, cover the Meyer lemon slices with 1 inch of water (about 4 cups) and let stand at room temperature overnight.

_For the orange marmalade: _Bring the oranges to a boil and simmer over moderate heat, stirring occasionally, until the oranges are very tender and the liquid is slightly reduced, about 40 minutes. Let stand covered at room temperature overnight.

Day 3:

For all the marmalades: Add the strained lemon-wedge liquid to the slices in the saucepan. Stir in the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes.

Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes. Remove the jars with the tongs and let stand until the lids seal (they will look concave). Store the marmalade in a cool, dark place for up to 6 months.

Food and Wine, December 2013