Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoons baking soda
- 1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups (lightly packed) light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg white
- 5 ounces bittersweet or semisweet chocolate, chopped
- 1 cup unsalted, shelled raw pistachios, coarsely chopped
- Flaky sea salt (such as Maldon)
Directions
- Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.
- Divide dough into 4 pieces. Roll each piece into an 8″–long log about 1 1/2″ in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)
- Place racks in lower and upper thirds of oven; preheat to 350°F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4″–thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2″ apart.
- Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10–12 minutes. Transfer to wire racks and let cool.
- MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.
Master the Dough Log
1. Divide dough into 4 pieces. Place each piece in the center of a sheet of parchment paper and form into a log, about 8″ long and 1 1/2″ in diameter.
2. Just like you’d roll up a poster, wrap the parchment around the log, smoothing the paper and pressing out air with your hands. Twist the ends of the parchment tightly to compact the dough log.
3. After wrapping, roll log on a flat surface to create a tight cylinder. Let chill at least 1 hour before slicing and baking, or wrap tightly in plastic if freezing.
Ingredients
Honey bars:
- 1 cup (320g) honey
- 2 tablespoons (30g) water
- 6 tablespoons (3/4 stick or 85g) unsalted butter, cut into cubes
- ¾ cup packed (175g) brown sugar
- 2 large eggs, lightly beaten
- Finely grated zest of 1 lemon
- 1 tablespoon (15g) lemon juice
- 2 ½ cups sifted (300g) all-purpose flour
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon grated or ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground anise
- ½ teaspoon salt
- 1/3 cup chopped blanched almonds
- 1/3 cup chopped citron
- 1/3 cup chopped candied orange peel
Citrus glaze/decoration:
- 1 ¼ cups powdered sugar, sifted
- Finely grated zest of 1 lemon
- 2 tablespoons lemon juice
- ½ teaspoon vanilla
- blanched almonds
- candied cherries
Directions
- Honey bars:
- Heat honey and water in a large heavy saucepan until runny. Remove from heat, and stir in butter until melted. Transfer mixture to a large bowl and stir in brown sugar, eggs, lemon zest, and lemon juice.
- In a medium bowl, whisk together flour, baking soda, spices, and salt.
- Add the flour mixture to the honey mixture and stir just until combined. Add almonds, citron, and candied orange peel. Stir until the dough is smooth. Cover the dough tightly with plastic wrap and refrigerate at least 24 hours or up to 1 month.
- When ready to bake, preheat the oven to 375°F. Grease a 13x9x2-inch baking pan and line with parchment paper so it extends over the 2 long sides.
- Firmly press the dough into the prepared pan to form a smooth, even layer. Bake until a toothpick inserted in the center comes out almost clean, about 30 minutes.
- Citrus glaze and decoration:
- In a medium bowl, beat together powdered sugar, lemon zest, lemon juice, and vanilla until smooth. While the lebkuchen is still warm, spread glaze evenly over the top.
- Mark into bars by cutting into the lebkuchen about ¼ inch deep with a knife. Decorate, if desired, by placing 1 candied cherry in the center of each bar. And arrange 4 blanched almonds around each cherry.
- Let stand in the pan on a rack until completely cool and the icing is set. Using the overhanging parchment as handles, transfer to a cutting board. Cut into bars. If possible, let the cookies age for at least 2 weeks to allow the spices to ripen. Lebkuchen will keep for months in an airtight container.
Ingredients
- 150 grams or 1/2 cup plus 1 1/2 tablespoons (140 ml) eggs (about 3 large eggs)
- 100 grams or 1 cup walnut halves
- 300 grams or 2 1/2 cups (lightly spooned into the cup and leveled off) bleached all-purpose flour
- 5.5 grams or 1 teaspoon baking soda
- 6 grams or 1 teaspoon fine sea salt
- 4.4 grams or 2 teaspoons ground cinnamon
- 4 large tart apples (657 grams or 1 1/2 pounds) / 525 grams or 4 cups diced
- 269 grams or 1 1/4 cups (296 ml) canola or safflower oil
- 200 grams or 1 cup granulated sugar
- 163 grams or 3/4 cup light brown sugar
- 2 teaspoons (10 ml) pure vanilla extract
Directions
- Preheat the oven:Twenty minutes or longer before toasting the walnuts, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.
- Mise en place:Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).
- TOAST AND CHOP THE WALNUTS: Spread the walnuts evenly on a cookie sheet and bake for 5 minutes. Turn the walnuts onto a clean dish town and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium coarse.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Peel, core, and cut the apples into 1/8 to 1/4 inch dice.
- Make the batter:Into the bowl of a stand mixer, weigh or measure the eggs. Add the oil, granulated and brown sugars, and the vanilla. Attach the flat beater and beat on medium speed for 1 minute, until blended.
- Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.
- Detach the bowl from the stand and with a large spoon stir in the apples and walnuts. Spoon the batter into the prepared pan.
- Bake the cake:Bake for 50 to 60 minutes, or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.
- Cool the cake:Let the cake cool in the pan on a wire rack for 30 minutes. If using a straight sided pan, run a metal spatula between the sides of the pan and the cake. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray and cool completely for about 1 1/2 hours.
Top with Caramel Glaze
Ingredients
- 28 grams or 2 tablespoons unsalted butter
- 87 grams or 1/4 cup plus 2 tablespoons (89 ml) heavy cream
- 200 grams or 1 cup sugar, preferably superfine
- 41 grams or 2 tablespoons (30 ml) corn syrup
- 3/8 teaspoon cream of tartar (optional)
- 59 grams or 1/4 cup (59 ml) water
- 2 teaspoons (10 ml) pure vanilla extract
Directions
- Mise en place:
- About 30 minutes ahead, cut the butter into a few pieces and set it on the counter at room temperature (65º to 75ºF/19º to 24ºC).
- Into a 1 cup glass measure with a spout, weigh or measure the cream. Heat in the microwave until hot, then cover it.
- Have ready a 2 cup glass measure with a spout, lightly coated with nonstick cooking spray, near the cooktop.
- Make the sauce:
- In a heavy 6 cup saucepan, preferably nonstick, stir together the sugar, corn syrup, cream of tartar, if using, and water until all the sugar is moistened.
- Heat, stirring constantly with a silicone spatula, until the sugar dissolves and the syrup is bubbling. Stop stirring and let it boil undisturbed until it turns a deep amber and the temperature reaches 370ºF/188ºC or a few degrees below, as the temperature will continue to rise. Remove it from the heat as soon as it reaches temperature.
- Slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
- Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return it to a very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved.
- Remove the caramel from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky but will become uniform once cooled and stirred.
- Pour the caramel into the prepared glass measure and let it cool for 3 minutes. Gently stir in the vanilla and let it to cool until room temperature and thickened, stirring it gently once or twice.
- Store Airtight
- Room temperature, 3 days; refrigerated, 1 month.
Baking PearlsIt is best to avoid making caramel on humid days. Do not add cold cream to the hot caramel as it risks sputtering out of the pan.
Ingredients
- 1 3⁄4 cups flour
- 3 tbsp. sugar
- 1 tbsp. cinnamon
- 2 tsp. baking powder
- 1 tsp. ground cloves
- 1 tsp. ground ginger
- 1⁄2 tsp. kosher salt
- 1⁄4 tsp. ground allspice
- 1 cup canned pumpkin purée
- 1 cup heavy cream
- 1⁄2 cup milk
- 2 eggs, lightly beaten
- 6 tbsp. canola oil
- Butter and maple syrup, for serving
Directions
- In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt, and allspice. Add pumpkin, cream, milk, and eggs; whisk until smooth.
- Heat 1 tbsp. oil in a 12″ nonstick skillet over medium-high heat. Using a 1⁄4-cup measuring cup, pour batter into skillet to make three 3″ pancakes. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more. Repeat with remaining oil and pancake batter. Serve pancakes hot with butter and syrup.
Ingredients
- 2 small Bosc pears
- 1 cup apple juice
- ⅔ cup water
- ⅓ cup pure maple syrup
- ½ teaspoon maple extract
- ⅔ cup pecan halves
- 1 cup all-purpose flour
- ⅓ cup powdered sugar
- ½ cup cold butter, cut into 1-inch slices
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 2 cups half-and-half or light cream
- 2 eggs, lightly beaten
- 4 teaspoons finely chopped crystallized ginger
- 1 teaspoon vanilla
- 1 ½ teaspoons cornstarch
Directions
- Peel pears, leaving stems intact. Cut pears in half lengthwise. Use a melon baller or small spoon to remove cores from pears. Meanwhile, in a medium saucepan combine apple juice, the water, maple syrup, and maple extract. Bring to boiling. Add pear halves. Return liquid to simmering. Simmer, covered, for 15 to 20 minutes or until pears are just tender. Remove from heat and transfer the pears and poaching liquid to a bowl; cool slightly. Cover; chill for at least 2 hours.
- Preheat oven to 350°F. For crust, in a food processor process pecans until finely ground. Add flour and powdered sugar; process to combine. Add cold butter. Cover and process with on/off turns until mixture forms fine crumbs. Dough will look dry. Press mixture onto the bottom and 1-1/2 inches up the sides of a 9-inch springform pan. Line the crust with a double thickness of foil. Bake for 15 minutes. Carefully remove foil. Bake for 5 to 7 minutes more or until edge is lightly browned and bottom looks dry. Cool on a wire rack.
- For filling, in a heavy medium saucepan combine the granulated sugar, the 2 tablespoons cornstarch, the salt, cinnamon, and cloves. Add half-and-half; stir to combine. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten eggs. Return all of the egg mixture to the saucepan. Stir in ginger. Cook and stir until bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Place saucepan in a large bowl of ice water. Stir the mixture for 2 minutes to cool quickly.
- Pour filling into baked crust, spreading evenly. Cover surface with plastic wrap and chill for at least 4 hours or until firm.
- Remove chilled pears from poaching liquid; set aside. For glaze, transfer 1/2 cup of the poaching liquid to a small saucepan. Discard remaining poaching liquid. Add the 1-1/2 teaspoons cornstarch to the saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a small bowl; cover with plastic wrap; cool to room temperature.
- To assemble, just before serving slice pear halves to but not through the top to form fans. Arrange the pear fans in the center of the tart to form a circle, placing the stem ends in the center of the tart. Drizzle cooled glaze evenly over top of tart.
- Using a sharp thin knife, loosen crust from side of pan. Remove side of pan before serving.
Ingredients
- 3 tbsp. unsalted butter
- 4 cloves garlic, minced
- 1 medium white onion, minced
- 1 Scotch bonnet pepper, stemmed, seeded, and minced (optional)
- 3 lb. pumpkin, such as calabaza or butternut squash, peeled, seeded, and cut into 1/2″ pieces
- 4 cups chicken stock
- 4 sprigs thyme
- 2 sprigs parsley
- 1 bay leaf
- 1 cup milk
- 1⁄4 cup heavy cream
- 1⁄2 tbsp. mild curry powder
- 1 tsp. fresh lime juice
- 1⁄4 tsp. freshly grated nutmeg
- Kosher salt and freshly ground black pepper, to taste
- Crème fraîche, for garnish
Directions
- Melt butter in a 6-qt. saucepan over medium-high heat. Add garlic, onion, and, if using, Scotch bonnet; cook until golden, about 8 minutes.
- Add pumpkin, stock, thyme, parsley, and bay leaf; bring to a boil. Reduce heat to medium; cook until pumpkin is very tender, 30–35 minutes.
- Discard thyme, parsley, and bay leaf; working in batches, purée soup in a blender until smooth.
- Return soup to saucepan and add milk, cream, curry powder, lime juice, nutmeg, salt, and pepper; simmer until slightly thick, 4–6 minutes.
- Ladle soup into bowls; garnish with a swirl of crème fraîche.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound Italian sausage (mild or spicy), bulk or with casings removed
- 1 yellow onion, finely chopped
- 1 teaspoon kosher salt, plus more to taste
- 1 pinch freshly ground black pepper, plus more to taste
- 2 garlic cloves, finely chopped
- 1/4 cup tomato paste
- 1 large Napa or Savoy cabbage (about 2 pounds), trimmed, quartered, and thinly sliced
- 4 cups chicken stock, homemade or low-sodium store-bought
- 4 cups water
- 3/4 cup orzo
- 1 or 2 Parmesan rinds
- 1/3 cup chopped Italian parsley
- 1 teaspoon red wine vinegar, or to taste
- 1/2 cup grated Parmesan
Directions
- Heat olive oil in a large thick-bottomed pot or Dutch oven over medium heat. Add sausage in a single layer and brown, breaking it into bite-sized pieces and stirring occasionally, until it is just cooked through and no longer pink. Remove with a slotted spoon, leaving the rendered fat in the pot.
- Add the onion and several big pinches of kosher salt and black pepper. Saute for about 4 minutes, then add the garlic and saute for another 1 minute. Lower the heat, and add the tomato paste and continue cooking, stirring constantly and scraping the bottom of the pot, until it caramelizes and starts to change in color from bright to brick red, about 3 minutes.
- Add the cabbage, chicken stock, water, orzo, Parmesan rind(s), and another big pinch or two of salt. Simmer, uncovered, for 10 minutes, stirring and scraping the bottom of the pot occasionally to ensure nothing sticks. Add sausage and simmer for 5 to 8 minutes longer, stirring and scraping occasionally, until the orzo and cabbage are tender. Remove and discard rinds.
- At the end, add parsley and red wine vinegar. Adjust salt and acidity to taste. Serve the soup in bowls, topped with grated Parmesan.
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon lime juice
- 1 yellow onion, finely chopped
- 2 pounds sweet potatoes (about 2 large or 3 small), peeled and chopped into 3/4-inch chunks
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon Aleppo pepper or 1/4 teaspoon red pepper flakes
- 1 tablespoon maple syrup
- 4 cups chicken broth or stock, homemade or low-sodium store-bought
- 1 tablespoon soy sauce, or to taste (regular or low sodium)
- 1 15.5-ounce can chickpeas, drained and rinsed
- 3 cups to 4 cups (packed) kale, Swiss chard, collard or turnip greens, or mature (not baby) spinach
- Finely grated zest + 1 tablespoon juice, from 1 lime
- 3 tablespoons to 4 tablespoons plain hummus, homemade or store-bought
Directions
- Heat butter in a large pot or Dutch oven over medium heat. Add onion and cook for about 5 minutes until softened. Add sweet potatoes, 1/2 teaspoon kosher salt, and Aleppo pepper. Cook for another 5 minutes (stirring occasionally), or until the outsides lose their firmness.
- Add maple syrup, stirring so it evenly coats the sweet potatoes. Cook for 1 to 2 more minutes, stirring constantly, to lightly caramelize the syrup.
- Add broth, soy sauce, chickpeas, greens, and lime zest. Simmer gently for about 15 minutes, or until the sweet potatoes are tender.
- Lower heat, and stir in the lime juice and hummus, starting with 3 tablespoons hummus; stir until well integrated. Taste, and add another tablespoon of hummus, if desired, for extra richness and body. Taste for seasoning and balance, adding a bit more soy, lime juice, and/or salt to your liking. Turn off the heat. Divide the stew amongst bowls, and serve right away. (Any leftovers will keep well, tightly covered, for several days in the refrigerator. Reheat before serving.)
Ingredients
- 1½ lb. skinless, boneless cod or halibut fillets
- 2½ tsp. kosher salt, divided, plus more
- 5 Tbsp. ghee or unsalted butter, divided
- 2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced crosswise
- 6 garlic cloves, thinly sliced
- 1 (3″) piece ginger, peeled, cut into matchsticks
- ¾ tsp. ground turmeric
- ¾ tsp. ground coriander
- ½ tsp. ground cardamom
- 1 serrano chile, thinly sliced
- 12 oz. baby Yukon Gold or red potatoes, halved
- 2 (13.5-oz.) cans unsweetened coconut milk
- 2 celery stalks, thinly sliced, plus leaves for serving (optional)
- 1½ cups oyster crackers
- 1 tsp. paprika
- 2 limes, divided
Directions
- Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chile, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10–12 minutes.
- Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and season with more salt if needed.
- Meanwhile, heat remaining 2 Tbsp. ghee in a small skillet over medium-low. Add crackers and stir well to coat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and add paprika; toss to evenly coat.
- Slice 1 lime in half and squeeze juice into chowder. Taste and season with more salt if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery leaves over chowder if using and top with crackers. Slice remaining lime into wedges and serve alongside.
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