Ingredients
- 1 pound trimmed Brussels sprouts
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon crushed red pepper
- 1 diced Granny Smith or Honeycrisp apple
- 2 ounces shredded Parmesan cheese
- 1/3 cup toasted and chopped pecans
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Directions
- Thinly slice 1 lb. trimmed Brussels sprouts using a mandoline or food processor fitted with the slicer attachment. Transfer sliced Brussels sprouts to a large bowl.
- Add 6 Tbsp. extra-virgin olive oil, 1 Tbsp. lemon zest, 1/4 cup fresh lemon juice, and 1/2 tsp. crushed red pepper; toss to coat. Add 1 diced Granny Smith or Honeycrisp apple, 2 oz. shredded Parmesan cheese, 1/3 cup toasted and chopped pecans, 1 Tbsp. honey, 1 tsp. kosher salt, and 1/2 tsp. black pepper; toss to coat.
- Let stand 5 minutes to allow the Brussels sprouts to wilt slightly and the flavors to marry.
Ingredients
- 2 cups crushed pretzels
- 11 Tbsp. + 1/4 cup sugar, divided
- ½ cup butter or margarine, melted
- Vegetable cooking spray
- 8 oz. cream cheese, softened
- 1 tsp. vanilla extract
- 8 oz. frozen whipped topping, thawed (1 container)
- 6 oz. strawberry gelatin (1 packet)
- 2 cups boiling water
- 10 oz. frozen strawberries in light syrup, thawed (1 package)
- 16 oz. sour cream (1 container)
- ¼ cup chopped pecans, toasted
Directions
- Combine 2 cups crushed pretzels, 6 tablespoons sugar, and 1/2 cup melted butter. Press mixture on bottom of a 13- x 9-inch pan coated with cooking spray. (Mixture will be crumbly.)
- Bake at 350°F for 15 minutes; cool completely.
- Beat softened cream cheese, 5 tablespoons sugar, and 1 teaspoon vanilla at low speed with an electric mixer until sugar dissolves. Fold in whipped topping; spread over pretzel layer.
- Stir together gelatin and 2 cups boiling water until dissolved; add strawberries. Chill 1 hour or until partially set. Spread gelatin mixture over cream cheese layer; chill 8 hours or until set.
- Stir together sour cream and remaining 1/4 cup sugar; spread over top of strawberry layer; sprinkle with pecans.
Ingredients
- 1 cup dry white wine
- 1 clove garlic, minced
- 1 teaspoon celery seeds
- 1 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg, or mace
- 2 tablespoons tarragon vinegar
- 1 cup mustard seeds
- 2 tablespoons malt vinegar
Directions
- In a small, heavy saucepan, whisk together the white wine, garlic, celery seeds, allspice, salt, cloves, and nutmeg.
- Bring it just to a boil, immediately remove the pan from heat, and allow it to sit and steep uncovered for 2 hours.
- In the meantime, toast the mustard seeds by placing them in a dry, heavy skillet over medium heat.
- Heat uncovered until the seeds begin to pop.
- Remove from heat, cover with a paper towel, and let cool (about 5 to 10 minutes).
- Place the toasted mustard seeds in a zip top bag. Crush with a rolling pin until they are coarsely ground. You may also use a food processor but do not overprocess the seeds. Set aside.
- Sterilize 3 (1-cup) jars and lids by boiling for 10 full minutes, and leave them in the hot water.
- In a large bowl, mix the coarse-ground, toasted mustard seeds, tarragon vinegar, and malt vinegar to a paste.
- Reheat wine and spice mixture over high heat until it reaches a boil. Strain through cheesecloth or a fine mesh strainer into the bowl with the mustard. Whisk until well-combined.
- Pour into hot, sterilized jars, leaving 1/8-inch headspace, and seal with lids.
- Label the jars with the date they were prepared.
- Store in a cool, dry place for three weeks before using.
Notes
Homemade mustard will last longer when it is stored in the refrigerator, whether opened or unopened. It can last for as long as a year but should be discarded if you see any mold growth or detect flavors or odors that seem off. If you are giving it as a gift, be sure to include those notes for your recipients.
Ingredients
For the Biscotti
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 6 tablespoons unsalted butter, at room temperature
- ¾ cup granulated pure maple sugar
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup crystallized ginger, finely chopped
For the Glaze
- 2 cups confectioners’ sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon maple extract
- ½ teaspoon ground ginger
- 2 to 3 tablespoons whole milk
- White sprinkles, for decorating
Directions
- Make the biscotti: Preheat the oven to 350˚ and line a baking sheet with parchment paper. Whisk the flour, baking powder, ground ginger, cinnamon and nutmeg in a medium bowl. In a large bowl, beat the butter, maple sugar and salt with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla extract (it’s OK if the mixture looks curdled). Add the flour mixture and beat on low speed until just combined. Stir in the crystallized ginger.
- Scrape the dough into the middle of the baking sheet and gently press and shape with your hands into a 3-by-13-inch log. Bake until lightly browned on the top and sides and firm to the touch, 35 to 40 minutes. Let cool 30 minutes on the baking sheet, then remove the log to a cutting board, reserving the baking sheet and parchment.
- Using a serrated knife, slice the log on the diagonal into ½- to ¾-inch-thick slices. Arrange the slices on the baking sheet, cut-side down. Bake until the tops of the biscotti are dry and lightly browned, about 20 minutes. Transfer to a rack to cool completely.
- Make the glaze: Whisk the confectioners’ sugar, maple syrup, maple extract, ground ginger and 2 tablespoons milk in a medium bowl until smooth. Gradually whisk in up to 1 more tablespoon milk until the glaze is a dippable consistency. Dip each biscotti halfway into the glaze, letting the excess drip off, then return to the rack. Top with sprinkles. Let set, about 10 minutes.
Ingredients
For the cake
- Cooking spray
- 2½ cups all-purpose flour, plus more for the pan
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 sticks unsalted butter, at room temperature
- 2½ cups sugar
- 2 tablespoons finely grated orange zest (from 2 oranges)
- 4 large eggs
- 1 tablespoon coconut extract
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1 cup sweetened shredded coconut
For the Glaze
- 8 ounces white chocolate, finely chopped
- ¼ cup heavy cream
- 1 teaspoon finely grated orange zest
- ½ teaspoon coconut extract
- Sugared cranberries and orange zest, for decorating
Directions
- Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 325˚. Coat a 12-cup bundt pan generously with cooking spray. Dust with flour to coat and tap out the excess. Whisk together the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the sugar and orange zest and beat until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, then add both extracts. Beat in the flour mixture in 3 batches, alternating with the sour cream in 2 batches. Beat in the shredded coconut until combined.
- Transfer the batter to the bundt pan and smooth out the top. Bake until the cake has puffed, is a deep golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Transfer the pan to a rack and let cool 20 to 30 minutes. Run a small offset spatula around the edges of the cake, then carefully invert the cake onto the rack to cool completely, about 2 hours.
- To make the topping, dissolve ½ cup sugar in ½ cup simmering water; pour over ½ cup fresh cranberries and some thin strips of orange zest. After an hour, drain, then toss the cranberries and zest in ½ cup sugar and let dry for 2 hours.
- Make the glaze: Combine the white chocolate and heavy cream in a medium heatproof bowl. Set the bowl over a saucepan filled with about 1 inch of simmering water (do not let the bottom of the bowl touch the water). Cook, stirring, until the glaze is smooth and thick, 2 to 3 minutes. Remove the bowl from the pan and stir in the grated orange zest and coconut extract. Let the glaze cool slightly, 3 to 5 minutes.
- Spoon the glaze over the cake, allowing it to drip down the sides. Arrange the sugared cranberries and orange zest on top. Let the glaze set completely before slicing, at least 20 minutes.
Ingredients
- ⅔ cup raw cashews
- 5 garlic cloves, divided
- 1 2″ piece ginger, peeled, halved, divided
- 1½ lb. skinless, boneless chicken thighs, excess fat trimmed, cut into 2″ pieces
- 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
- 1 small jalapeno, halved
- 2 Tbsp. fresh lime juice
- 1 tsp. cumin seeds
- ½ tsp. ground turmeric
- 1 Tbsp. vegetable oil Steamed rice, cilantro sprigs, and lime wedges (for serving)
Directions
- Place cashews in a small bowl and pour in hot water to cover. Let sit until softened (you should be able to crush a nut easily between 2 fingers), 15–20 minutes.
- Meanwhile, finely grate 2 garlic cloves and half of ginger into a medium bowl. Add chicken and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and toss to combine. Let chicken sit while you make the sauce.
- Drain cashews and transfer to a blender. Coarsely chop remaining ginger. Add ginger, jalapeño, lime juice, cumin seeds, turmeric, remaining 3 garlic cloves, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1½ cups water to blender and blend until smooth. Set cashew sauce aside.
- Heat oil in a large skillet over medium-high. Cook chicken, tossing occasionally, until cooked through, about 3 minutes. Add reserved cashew sauce and cook, stirring occasionally, until sauce is slightly thickened, about 3 minutes.
- Divide rice among shallow bowls and spoon cashew chicken over; top with cilantro. Serve with lime wedges for squeezing over.
Ingredients
Dough
- 1¼ cups (156 g) all-purpose flour
- ½ tsp. baking powder
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- 1 large egg
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. plain whole-milk Greek yogurt
Filling
- 1 cup basmati rice
- 2 lb. frozen chopped spinach, thawed
- 4 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. chilled unsalted butter, plus 4 Tbsp. melted
- 2 medium leeks, white and pale green parts only, thinly sliced
- 2 tsp. Diamond Crystal or 1. tsp. Morton kosher salt, plus more
Zest and juice of 1 lemon - 7 oz. feta, crumbled
- ½ cup (packed) coarsely chopped dill, plus sprigs for decorating
- ⅓ cup golden raisins, plus more for decorating
- ⅓ cup sliced almonds, plus more for decorating
- Freshly ground pepper
- All-purpose flour (for surface)
- 1 garlic clove, finely grated
- 1 cup plain whole-milk Greek yogurt
Directions
DOUGH
Whisk flour, baking powder, and salt in a large bowl. Make a well in the center and add egg, oil, and yogurt. Blend with a fork, then gradually incorporate dry ingredients, mixing until combined and a shaggy dough forms. Knead dough in bowl to bring together, then transfer to a surface and knead until cohesive and smooth, about 3 minutes. Wrap dough in plastic and set aside at room temperature while you make the pilaf.
FILLING AND ASSEMBLY
Place a rack in middle of oven; preheat to 400°. Rinse rice in a fine-mesh sieve under cold water until water runs clear; drain and transfer to a small bowl. Drain spinach in sieve, pressing to expel as much liquid as possible. Transfer to a kitchen towel and squeeze over sink to expel any remaining liquid. Place spinach in a separate small bowl; reserve kitchen towel.
Heat 2 Tbsp. oil and 2 Tbsp. chilled butter in a large Dutch oven or other heavy pot over medium-high. Cook leeks, stirring occasionally, until softened and becoming browned and crisp in spots, 5–7 minutes. Add rice and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and cook, stirring, until grains are translucent around edges, about 1 minute. Pour in 1¼ cups plus 2 Tbsp. water; stir to combine. Bring to a boil, then reduce heat to low. Cover with a lid and cook 12 minutes.
Remove pot from heat, uncover, and scatter spinach over rice. Cover pot with reserved kitchen towel, then with lid; let sit 5 minutes. Fluff rice gently with a fork and mix to distribute spinach. Stir in lemon zest and juice, feta, ½ cup dill, ⅓ cup raisins, ⅓ cup almonds, and remaining 2 Tbsp. oil. Season with pepper and more salt. Let cool slightly.
Roll out dough on a lightly floured surface to a 14″ round. (Dough will be very thin but quite elastic and malleable.) Brush bottom and sides of a 9″-diameter cake pan with some melted butter. Decorate bottom of pan as desired with dill sprigs, raisins, and almonds. Transfer dough to pan. Lift edges and allow dough to slump down into pan, letting excess hang over sides; press dough into bottom and sides of pan.
Spoon filling into pan and spread into an even layer. Tugging dough gently (a bit like stretching pizza dough), fold edges up and over filling, overlapping slightly in the center (it’s okay if dough doesn’t quite cover filling; no one will see the gap once the pie is turned out onto a plate). Brush dough with more melted butter to help seal.
Cover pan with foil and crimp lightly around edges. Bake pie 20 minutes. Remove foil and continue to bake until crust is golden brown, 23–26 minutes more. Let cool 5 minutes, then invert pie onto a cake stand or large plate.
Combine garlic and yogurt in a small bowl. Thin with water to a pourable consistency; season with salt.
Cut pie into wedges with a serrated knife and serve with yogurt sauce for drizzling over.
Ingredients
- 3 pounds bone-in beef short ribs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 4 medium carrots, cut into 1-inch pieces
- 1 cup beef broth
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 large onions, cut into 1/2-inch wedges
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 cups dry red wine or beef broth
- 4 teaspoons cornstarch
- 3 tablespoons cold water
- Salt and pepper to taste
Directions
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs.
- Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.
- Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim off fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.
Ingredients
- 2¼ cups (216 g) almond flour or almond meal
- 1 tsp. baking soda
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- 1 tsp. finely grated lemon zest
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- 3 Tbsp. plus ½ cup raspberry jam
- 2 large egg whites, room temperature
- ⅓ cup (67 g) granulated sugar
- ½ cup plus ⅓ cup (92 g total) powdered sugar
- 1 cup (28 g) freeze-dried raspberries
Directions
- Whisk almond flour, baking soda, and salt in a medium bowl to combine. Set dry ingredients aside. Stir lemon zest, vanilla extract, almond extract, and 3 Tbsp. jam in a small bowl until combined and smooth. Set jam mixture aside.
- Using an electric mixer on medium-low speed, beat egg whites in a large non-plastic bowl until frothy, about 20 seconds. Increase speed to medium-high and continue to beat until foamy and opaque, about 30 seconds. Beating constantly, add granulated sugar in a slow, steady stream. Once all of the sugar has been added, increase speed to high and continue to beat just until stiff peaks form and meringue is dense and glossy.
- Add reserved dry ingredients to meringue and gently fold in with a rubber spatula to combine. Scrape in reserved jam mixture and fold until evenly mixed and a stiff, tacky dough forms. (The baking soda will react with the acidity in the jam and turn the batter grayish. Don’t be alarmed; this is normal.) Cover bowl and chill dough until cold and slightly firm, 1–1. hours.
- Scoop out a rounded tablespoonful of dough from bowl and roll it between your palms to form a smooth sphere. Place on a parchment-lined baking sheet. (If the dough sticks to your palms, dampen them lightly with a little water.) Repeat with remaining dough. You should have about 22 total. Chill dough balls in freezer, uncovered, until cold and no longer tacky to the touch (they should not be frozen solid), about 30 minutes.
- Place a rack in middle of oven; preheat to 325°. Place ½ cup (55 g) powdered sugar in a small bowl (sift into bowl if it’s lumpy). Remove dough balls from freezer and, working one at a time, toss in powdered sugar until generously and completely coated. Place on another parchment-lined baking sheet, spacing 2” apart. (You should be able to fit all the dough balls on the same baking sheet; they will spread only a little when they bake.)
- Bake cookies, rotating baking sheet front to back after 10 minutes, until surfaces are crinkled and edges are golden brown, 12–15 minutes. Remove from oven and press the end of the handle of a wooden spoon straight down into the center of each cookie, wiggling slightly, to make a divot (be careful not to press all the way through). Let cookies cool on baking sheet, then carefully peel away from parchment paper and transfer to a wire rack.
- Place freeze-dried raspberries in a small resealable plastic bag, press out all of the air, and seal. Using a rolling pin, meat mallet, or heavy saucepan, crush raspberries to a fine powder. Add remaining ⅓ cup (37 g) powdered sugar to bag, seal again, and shake to combine. Transfer raspberry sugar to a fine-mesh sieve and shake over cookies to coat. (Sift any remaining raspberry sugar into an airtight container. Cover and store at room temperature for another use; discard any larger pieces left behind in the sieve.)
- Heat remaining ½ cup jam in a small saucepan over medium-low, whisking occasionally, just until fluid (or, heat jam in 20-second bursts in a microwave-safe bowl in a microwave). Remove from heat and, using a teaspoon, fill divot in each cookie with warm jam. Let cookies sit until jam is mostly set, 15–20 minutes.
DO AHEAD: Cookies can be assembled 3 days ahead. (The jam will cause the cookies to soften over time, but they will still be delicious.) Stack in an airtight container, separating layers with sheets of parchment paper. Store at room temperature.
Ingredients
- 1¼ cups oat flour
- 1 cup almond flour
- ⅓ cup unsweetened cocoa powder, sifted
- ½ teaspoon salt
- 1 stick unsalted butter, at room temperature
- ½ cup sugar
- 1 large egg
- 1 teaspoon almond extract
- Green nonpareils, for decorating
Directions
- Position racks in the upper and lower thirds of the oven and preheat to 350˚. Whisk both flours, the cocoa powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and almond extract and beat until combined. Reduce the mixer speed to low and beat in the flour mixture until just combined.
- Working in batches, fill a cookie press with dough according to the manufacturer’s instructions. Press cookies 1½ inches apart onto 2 unlined baking sheets. Decorate with nonpareils. Bake, switching the pans halfway through, until the cookies are set, about 12 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
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