Ingredients

for the glaze

• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 8 ounces powdered sugar, about 2 cups

for the bonut

• 2 quarts peanut oil
• 12 ounces all-purpose flour, plus an additional 1/2 cup for dusting
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 ounce unsalted butter, chilled
• 2 ounces shortening, chilled
• 1 cup low-fat buttermilk, chilled

Preparation

Heat the peanut oil over high heat in a large Dutch oven fitted with a fry/candy thermometer. Bring the oil to 350 degrees F while you prepare the biscuit dough. Keep an eye on it though as it’s easy to shoot through the target temp. When I get to about 300 degrees F, I back off on the flame a bit.

Whisk the flour, baking powder, baking soda and salt together in a large mixing bowl.

Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs. You don’t want the fat to melt so work fast and only with your fingertips.

Make a well in the middle of this mixture and pour in the buttermilk. Stir with a large spoon or rubber spatula until the dough just comes together. Then hand-knead in the bowl until all the flour has been taken up.

Turn the dough out onto a lightly floured surface, gently flatten it then fold over book-style, repeating 8-10 times, until the dough is soft and smooth.

Press the dough into a 1-inch-thick round. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 1-inch ring for the center whole. Make your cuts as close together as possible to limit waste. Re-roll and cut as many donuts as possible. Whatever scrap is left should be cut and formed to match the “holes,” which is why in the end you’ll have more holes than bonuts.

Fry the donuts 3 to 4 at a time, for 1-2 minutes per side. When the cold dough hits the fat, the temperature is going to fall quickly so you’ll want to boost the heat and keep an eye on the thermometer.

Remove the golden brown rings-of-wonder to a cooling rack inverted over a paper towel lined half sheet pan and cool for 2 minutes.

Microwave the milk in a large heat-proof bowl for 15 seconds. Whisk in the vanilla and the powdered sugar until smooth.

Gently dip one side of each “bonut” into the glaze, give it a twist then lift straight out. Allow the excess to drain off then flip glaze side up on the cooling rig. To glaze the holes (that little center thing you cut out and would never waste), I usually drop them in then lift them out with a dinner fork. Or…just go bobbing for them.

Alton Brown

Ingredients

• 7/6 c. butter
• 1/4 c. white sugar
• 1 1/4 c. flour
• 1/2 c. brown sugar
• 2 tbsp. light corn syrup
• 1/2 c. sweetened condensed milk
• 1 1/4 c. dark chocolate chips

Preparation

Preheat oven to 350 F. Mix together sugar, flour, and 2/3 c. of the butter until evenly crumbly. Press into a 9" square baking pan. Bake for 20 minutes. In a saucepan, combine remaining 1/2 c. butter, brown sugar, corn syrup, and condensed milk. Bring to a boil, and continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over crust (warm or cool). Cool until it begins to firm. Melt chocolate chips, pour over the top of the caramel, and spread. Chill and cut into squares.

Facebook

Ingredients

• 3 cups vanilla cookie crumbs
• ¾ cup melted butter
• 1 cup whipping cream
• 2 rounded tsp powdered sugar
• 1 tsp vanilla extract
• 9 extra large egg yolks
• ⅓ cup sugar
• Two 10 ounce cans of sweetened condensed milk
• 1 cup lemon juice
• zest of 2 lemons finely minced

Preparation

Grease a 10 inch deep dish pie plate or line the bottom of a 10 inch spring-form pan and lightly grease the sides. Mix together the cookie crumbs and butter. Press into the bottom and sides of the pie plate or to about ¾ of the height of a spring form pan if you are using one. Bake for 10 minutes at 325 degrees F. Set aside to cool. Whip the cream, icing sugar and vanilla to soft peaks and set aside. In the bowl of a stand mixer with the whisk attachment in place, add the egg yolks and ⅓ cup sugar. Whisk at high speed until light, foamy and pale yellow in color, about 5 minutes. Slowly whisk in the sweetened condensed milk lemon zest and lemon juice. Gently fold in the previously whipped cream. Pour into the prepared pie crust. Freeze overnight. Garnish with whipped cream, additional Nilla cookies and lemon zest before serving.

Barry Parsons

Ingredients

• 4 cups (1l) heavy cream or half-and-half
• 1/2 cup (100g) sugar
• 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
• 2 packets powdered unflavored gelatin (about 4 1/2 teaspoons)
• 6 tablespoons (90ml) cold water

Preparation

1. Heat the heavy cream or half-and-half and sugar in a saucepan . Once the sugar is dissolved, remove from heat and stir in the vanilla extract. If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

David Lebovitz

Ingredients

For filling

• 1 lb. ground beef
• 1 to 2 tbsp. vegetable oil or olive oil
• 1 onion, finely chopped
• 1 bell pepper (any color), finely chopped
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons cumin
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon cinnamon
• cayenne or black pepper, to taste
• 1 generous tablespoon tomato paste
• 1 to 2 handfuls pitted green olives, chopped or sliced

For the dough

• 1 tablespoon yeast
• 1 1/2 cups (236 ml) warm milk
• 4 1/2 cups (or 600g) flour
• 4 tablespoons sugar
• 1 teaspoon salt
• 4 tablespoons butter, very soft or melted
• vegetable oil, for brushing the tops of the baked rolls

Preparation

Make the Filling

1. In a large frying pan or skillet, saute the onion and pepper in the oil over medium heat for several minutes.

2. Add the ground beef and cook until no longer pink, stirring frequently and breaking up any large pieces of meat with your spoon.

3. Stir in the spices, then thoroughly blend in the tomato paste. Stir in the olives, remove the filling from the heat and set aside to cool.

Make the Dough

1. Dissolve the yeast in the warm milk and set aside.

2. In a large bowl, combine the flour, sugar and salt. Add the butter and milk with yeast, and stir the mixture to form a sticky dough barely firm enough for kneading. (Use small additions of flour or milk if necessary to achieve this consistency.)

3. Knead the dough by hand for 10 minutes, or in a mixer with a dough hook for 5 minutes, until very smooth but still a bit sticky. (The dough will lose its tacky quality after rising.)

4. Transfer the kneaded dough to an oiled bowl, turning the dough over once to coat it with oil. Cover the bowl with a towel and leave the dough to rise in a warm, draft free area for an hour or longer, until doubled in bulk.

Shape and Stuff the Rolls

1. After the dough has risen, turn it out onto your work surface. Divide the dough into smooth 1 1/2" balls.

   [CAP: The recipe says that it makes 20–24 appetizer-sized buns. You can make twelve instead, and they come out hamburger-bun size.]

2. Take a ball of dough and pat it out into a flat circle (approx. 3" in diameter) which is thinner around the edges and a little thicker to the touch in the middle.

3. Add a generous tablespoon of filling to the middle of the dough, then gather the edges up around the filling, pinching to seal and fully enclose the dough. Turn the stuffed ball of dough over and gently roll it under your palm against your work surface to smooth its appearance.

4. Transfer the stuffed dough to an oiled baking sheet (or pan lined with oiled parchment paper) and repeat with the remaining dough and filling.

5. When all of the rolls have been shaped, cover the tray with a towel and leave the stuffed dough to rest for 30 to 60 minutes, until light and puffy.

Bake the Stuffed Rolls

1. Preheat your oven to 425° F (220° C).

2. Bake the rolls in the middle of the oven for about 20 minutes, or until medium golden brown.

3. Remove the pan from the oven and, if desired, lightly brush the tops of the hot rolls with vegetable oil or butter. (This is an optional step if a soft crust is desired.) Transfer the rolls to a rack, cover loosely with a towel and allow to cool at least 10 minutes before serving.

About Food, Christine Benlafquih

Ingredients

• Vegetable oil cooking spray
• 1 1/2 pounds Italian plums, pitted and sliced
• 1/3 cup plus 1 teaspoon sugar, divided
• 1/4 teaspoon ground cardamom
• 2 tablespoons all-purpose flour
• 1 refrigerated ready-to-bake pie crust dough (7.5 ounces)
• 1/4 cup marzipan, crumbled into 1/4-inch pieces
• 1 large egg, lightly beaten

Preparation

Heat oven to 375°. Coat a large rimmed baking sheet with cooking spray. In a bowl, toss plums with 1/3 cup sugar and cardamom. Dust flour on work surface; roll out dough to a 14-inch diameter and transfer to baking sheet. Leaving a 2-inch border, sprinkle marzipan on dough. Arrange plums in circular pattern over marzipan. Fold and pleat edges toward center. Brush dough with egg and sprinkle with remaining 1 teaspoon sugar. Bake until crust is golden, 22 to 26 minutes. Cool; serve.

Epicurious

Ingredients

• 24 oysters
• 1 pound (4 sticks) unsalted butter
• 2 tablespoons minced garlic
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1 teaspoon finely chopped parsley
• 1/4 teaspoon Cajun seasoning
• 1 ½ cups grated Parmesan cheese

Preparation

Melt butter in a medium saucepan over medium heat. Turn off heat and add remaining ingredients (except Parmesan). Stir to combine and set aside. Shuck oysters and place on a hot grill until the oysters start to ruffle around the edges. Pour 1 tablespoon of butter sauce onto each oyster and cook for 1 minute. Scoop 1 tablespoon of Parmesan on top of each oyster and cook until melted and bubbling.

Casamento’s, via Thrillist

Ingredients

• 1 c. milk
• ½ c. heavy cream
• 3 tbsp. lemon zest plus ½ cup juice (3 lemons)
• 1 c. sugar
• ¼ c. all-purpose flour
• ½ tsp. baking powder
• ⅛ tsp. salt
• 2 eggs, separated, plus 2 egg whites
• ½ tsp. vanilla extract

Preparation

1. Adjust oven rack to middle position and heat oven to 325 degrees. Bring milk and cream to simmer in medium saucepan over medium-high heat. Remove pan from heat, whisk in lemon zest, cover pan, and let stand for 15 minutes. Meanwhile, fold dish towel in half and place in bottom of large roasting pan. Place six 6-ounce ramekins on top of towel and set aside pan.

2. Strain milk mixture through fine-mesh strainer into bowl, pressing on lemon zest to extract liquid; discard lemon zest. Whisk 3/4 cup sugar, flour, baking powder, and salt in second bowl until combined. Add egg yolks, vanilla, lemon juice, and milk mixture and whisk until combined. (Batter will have consistency of milk.)

3. Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add remaining 1/4 cup sugar and whip until glossy, soft peaks form, 1 to 2 minutes.

4. Whisk one-quarter of whites into batter to lighten. With rubber spatula, gently fold in remaining whites until no clumps or streaks remain. Ladle batter into ramekins (ramekins should be nearly full). Pour enough cold water into pan to come one-third of way up sides of ramekins. Bake until cake is set and pale golden brown and pudding layer registers 172 to 175 degrees at center, 50 to 55 minutes.

5. Remove pan from oven and let ramekins stand in water bath for 10 minutes. Transfer ramekins to wire rack and let cool completely. Serve.

CI

Ingredients

• 4 medium-thick pork chops, bone-in or boneless
• Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons neutral oil
• 8 chiles de árbol
• 3 plum tomatoes
• 1 small onion, peeled and thickly sliced
• 3 cloves garlic, unpeeled
• ½ cup raw, hulled, unsalted pumpkin seeds
• ⅓ cup unsalted peanuts
• ⅓ cup hulled sesame seeds
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice (or 2 allspice berries)
• 1 canned chipotle pepper
• 2 tablespoons neutral oil, lard or chicken fat
• 1 cup chicken broth, homemade or low-sodium
• 1 tablespoon kosher salt
• 1 tablespoon light brown sugar
• 1 tablespoon cider vinegar

Preparation

Make the sauce: Remove the stems from the chiles de árbol, and gently roll the chiles between your fingers to remove the seeds. Discard seeds. Set a bare skillet over high heat for 5 minutes, then add the chiles. Toast until they are darkened and fragrant, approximately 4 to 5 minutes. Place them in a bowl, cover with 2 cups boiling or very hot water, and set aside to soak.

Return the skillet to high heat. Add the tomatoes, onion and garlic, and cook, turning occasionally, until charred, approximately 10 minutes. Put the vegetables on a plate, and set aside to cool, then slip the skins off the cloves of garlic.

Return the skillet to medium-low heat. Place the pumpkin seeds, peanuts and sesame seeds in the skillet, and cook, stirring and shaking the pan continuously, until they are toasted and fragrant, approximately 2 to 4 minutes. Put the seeds and nuts in a bowl, and stir in the cinnamon, cloves and allspice.

Put the chiles and soaking liquid in a blender with the tomatoes, onion, garlic, the nut-seed mixture and the chipotle. Purée until smooth. Add the oil, lard or chicken fat to a large, heavy-bottomed pot, and heat over medium heat until it is nearly smoking. Add the purée. It will sputter a lot. Lower the heat, and stir, cooking the mixture down to a thick paste. It will continue to sputter and pop. Add the broth to the paste, and stir, then season with the salt, sugar and vinegar, and cook for another 15 minutes or so, until it resembles a thick, creamy soup. Lower heat to a bare simmer.

Make the pork chops: Season the pork chops aggressively with salt and pepper, and dust them with the flour. Add the oil to the skillet, and heat over medium-high heat until nearly smoking. Add the chops, and let them cook undisturbed, in batches if necessary, until crisp and well browned, about 5 minutes per side. Set them aside to rest for 5 minutes or so. Serve a chop per person on a generous amount of sauce, with tortillas to mop it up. Extra sauce can be used to braise chicken, lamb or more pork, or as a topping for enchiladas.

The New York Times

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