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Thai Peanut Dressing



  • 1/4 cup peanut butter
  • 1/2+ cup water (or coconut milk)
  • 2 tablespoons soy sauce (or fish sauce)
  • 2 tablespoons rice vinegar (or cider vinegar or
  • lime juice)
  • 2 tablespoons brown sugar (or honey or palm
  • sugar)
  • 1 tablespoon chili sauce (or to taste)
  • 2 teaspoons garlic, grated
  • 2 teaspoons ginger, grated
  • 2 tablespoons peanuts roasted and chopped
  • 1 teaspoon toasted sesame oil (optional)
  • 1 tablespoon cilantro (optional)


  1. Puree everything in a blender or food processor.

Roasted Red Pepper Sauce



  • 1 jar (15.5 Ounces) roasted red peppers
  • 1 small white onion, diced (about 1 cup diced)
  • 4 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 1/2 cup chicken stock (or vegetable stock)
  • 1 Tbsp. honey
  • 1 tsp. salt
  • 1/2 tsp. crushed red pepper, more/less to taste
  • 1/4 tsp. freshly-ground black pepper
  • 1/4 cup roughly-chopped fresh basil
  • 1/4 cup shredded or grated Parmesan cheese


  1. Using a blender or food processor, add roasted red peppers (with juices), onion and garlic and pulse until combined and smooth.
  2. Heat olive oil in a large saute pan over medium high heat. Pour in the roasted red pepper mixture, and saute for 5 minutes or until the sauce begins to simmer.
  3. Stir in the remaining sauce ingredients (stock, honey, salt, crushed red pepper, black pepper and basil), and bring back to a simmer. Reduce heat to medium-low, and let the sauce simmer for another 5-10 minutes 

Spinach Artichoke Dip



  • 2 tablespoons Olive Oil
  • 1 Large Garlic Clove (finely chopped)
  • 1 12-ounce bunch Fresh Spinach (finely chopped, or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
  • add pinch Red-Pepper Flakes (optional)
  • add Kosher Salt And Black Pepper
  • 1 (14-ounce) can Quartered Artichoke Hearts (drained and coarsely chopped)
  • 8 ounces Cream Cheese (cut into 1-inch pieces)
  • 4 ounces Fresh Mozzarella (torn or shredded)
  • 4 ounces Full-Fat Greek Yogurt (or sour cream)
  • ¼ cup Parmesan (or Pecorino Romano, finely grated)


Heat olive oil in a medium pot over medium heat. Add garlic and cook,
stirring until it’s softened and fragrant, about 30 seconds.

Add spinach to pot one handful at a time, letting each handful
completely wilt before adding the next. Add crushed red pepper, if
using, and season with salt and pepper. Continue to cook, stirring
frequently, until most of the liquid from the spinach has evaporated
(no need to drain), about 3 minutes. Add artichokes and season with
salt and pepper. Cook for a few minutes, just to take the raw edge off
the artichokes.

Reduce heat to low and add cream cheese and mozzarella. Using a
wooden spoon or spatula, stir until all the cheese has melted, about 3
minutes. Stir in sour cream and pecorino, and season with more salt
and pepper. You can certainly eat this dip straight from the pot (or
transferred to a serving bowl), but running it under the broiler for a
crispy top is also an excellent option. To do so, transfer dip to a small
ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is
golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two
before serving.

Lemon Curd Tart

from Gourmet Magazine


For shell:

  • 2 tablespoons almonds with skins, toasted and cooled
  • 3/4 cup all-purpose flour
  • 1/4 cup confectioners sugar
  • Pinch of fine sea salt
  • 1/2 stick cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg yolk
  • 3 1/2 tablespoons fruity olive oil (preferably French)

For lemon curd:

  • 3 large lemons (~3/4 cup lemon juice and 1 T. zest)
  • 3/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • 2 whole large eggs plus 2 large yolks
  • 1/2 stick unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons fruity olive oil (preferably French)


To make tart shell:

  1. Preheat oven to 425°F with rack in middle.
  2. Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
  3. Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
  4. Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
  5. Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.

To lemon curd:

  1. Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
  2. Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
  3. Remove from heat and whisk in butter and oil until smooth, waiting until your curd is thick enough to coat the back of a spoon before adding cubes of butter.

Assemble tart:

  1. Pour lemon curd into cooled shell and chill until set, at least 2 hours.

Other variations:

Mangoes and berries may need a bit of citrus to get properly tart, but many other fruits can be used alone: Cranberry, passionfruit, and rhubarb all make excellent choices for curd. While you could put any fruit through a juicer or blender raw for curd, rhubarb and cranberry do well when cooked down with a bit of sugar and mashed.

Ginger, mint, vanilla, and cardamom all add nuance to lemon, lime, and cranberry curds, while a bit of pepper adds a pleasant punch to grapefruit or tangerine curds.

Baked Three-Cheese Onion Dip With Chive and Pepperoncini



  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • Kosher salt
  • 8 ounces cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 2 teaspoons cornstarch
  • 4 ounces sharp white cheddar, coarsely grated (about 1 cup), divided
  • 2 ounces Monterey Jack, coarsely grated (about 1/2 cup), divided
  • Freshly ground black pepper
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped pepperoncini
  • Crackers and/or tortilla chips (for serving)


  1. Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8–10 minutes; season with salt. Let cool.
  2. Pulse cream cheese and mayonnaise in a food processor until smooth.
  3. Toss cornstarch, 3/4 cup cheddar, and 1/4 cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20–25 minutes. Let dip cool 5 minutes, then top with chives and pepperoncini. Serve with crackers.

Bread Pudding with Bourbon Sauce



Bread Pudding

  • 2 cups milk
  • 1/4 cup butter or margarine
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon or nutmeg
  • 1/4 teaspoon salt
  • 2 eggs, slightly beaten
  • 6 cups dry bread cubes (8 slices)
  • 1/2 cup raisins, if desired

Bourbon Sauce

  • 1 cup packed brown sugar
  • 1/2 cup butter or margarine
  • 2 tablespoons whipping cream
  • 3 to 4 tablespoons bourbon or 2 teaspoons brandy extract


  • Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
  • In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13×9-inch pan; pour boiling water into pan until 1 inch deep.
  • Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
  • In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.




  • 2 2/3 cups sugar
  • 2/3 cup light corn syrup
  • 1/2 cup water
  • 2 egg whites
  • 1 teaspoon vanilla
  • 2/3 cup coarsely chopped nuts


  • Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260°F on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
  • Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.
  • Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.

Hibiscus Ginger Cookies

from NYT Cooking


  • 1 cup/230 grams unsalted butter, room temperature
  • ¾ cup/165 grams granulated sugar
  • 2 large eggs
  • 2 ½ cups/360 grams all-purpose flour
  • 1 teaspoon kosher salt (Diamond Crystal)
  • 1 teaspoon ground ginger
  • 2 tablespoons/28 grams finely chopped candied ginger
  • 3 tablespoons turbinado or other coarse raw sugar
  • 2 tablespoons/18 grams finely ground dried hibiscus (from ¼ cup dried hibiscus flowers)
  • 1 tablespoon fresh orange zest
  • 2 tablespoons dried edible flower petals, such as rose (optional)


  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes. Add 1 egg and mix until just combined. Scrape down the sides of the bowl.
  2. In a separate bowl, combine the flour, candied ginger, salt and ground ginger, and whisk together. Turn the mixer off, add flour mix to the butter all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. Wrap the dough in plastic wrap, pressing down to form a flat square. Refrigerate the dough until firm, about 30 minutes.
  3. In a small bowl, combine the turbinado sugar, hibiscus, edible flowers (if using) and orange zest.
  4. Roll the dough between two sheets of parchment paper into a 10-by-13-inch rectangle. Peel off the top sheet of parchment paper. Beat the remaining egg with 1 tablespoon of water in a small bowl, and brush the surface of the dough with the egg mixture. Sprinkle the hibiscus mixture over the dough, leaving a ½-inch border along one of the long edges. Press down lightly on the sugar to make sure it adheres to the dough. Turn the dough so that the coated long end is closest to you and, starting from that end, roll the dough into a tight log. Use the bottom sheet of parchment to help lift and roll the dough. Slice the log in equal halves, and wrap each half with 1 sheet of parchment. Refrigerate until the dough is firm enough to slice, at least 1 hour and up to 3 days.
  5. Heat the oven to 350 degrees. Line a sheet pan with parchment paper. Slice each log into ½-inch rounds. Lay the rounds on the prepared baking sheet, spacing at least ½-inch apart.
  6. Bake until the cookies are golden at the bottom edges, rotating once halfway through baking, about 22 minutes. Move the cookies to a wire rack to cool completely. Store the cookies at room temperature in an airtight container for up to 3 days. The baked cookies can also be stored frozen in an airtight container for up to 10 days. Thaw at room temperature before serving.

Gingerbread Cake with Cream Cheese Frosting

from Food Network



2 1/2 cups all-purpose flour

2 sticks (1 cup) unsalted butter, at room temperature, plus more for the baking pans

1 tablespoon ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon fine salt

3/4 cup packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup unsulphured molasses

1 cup boiling water


8 tablespoons (1 stick) unsalted butter, at room temperature

One 8-ounce package cream cheese, at room temperature

4 cups (1 pound) confectioners’ sugar

1 teaspoon pure vanilla extract

Milk, as needed for thinning


1/2 cup white chocolate chips

20 to 24 mini gingerbread men cookies, depending on size

Red, green and white nonpareils, for sprinkling


  1. For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
  2. Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside. 
  3. Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it’s fine if the mixture looks a little curdled). 
  4. Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.  
  5. Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.  
  6. For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner’s’ sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.  
  7. Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies. 
  8. For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
  9. Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils. 



Butternut Squash Risotto with Apple Sage Chutney

from Fratello’s Italian Grill

Apple Sage Chutney

  • 4 peeled and diced Fuji apples, rough chop
  • 1 cup red onion, diced fine
  • 2 tablespoons butter
  • 1/2 cup apple cider vinegar
  • 1/4 cup honey
  • 1 tablespoon minced fresh sage
  • 1/2 teaspoon crushed red pepper or more or less to taste
  • Salt and pepper to taste

Roast chopped apples in a 375-degree oven for 20 minutes or until lightly browned.

Tip: Roast with the squash using the method in the risotto recipe.*

Sauté the onion in butter until soft, add roasted apples, vinegar and honey and stir and let simmer for 15 to 20 minutes. Stir in the minced sage and red pepper flakes. Add salt and pepper to taste. This can be served hot or at room temperature. Any extra can be stored in the refrigerator for up to two weeks.

Butternut Squash Risotto

1 small butternut squash, peeled and sliced into ½-inch cubes
3 tablespoons olive oil, divided
1 medium yellow onion, chopped
2 cloves garlic, pressed or minced
1 1/2 cups Arborio rice
1/2 cup white wine (Chef Adam suggests Conundrum white.)
4 cups (32 ounces) chicken or vegetable broth, heated
1 cup water
1 cup fresh spinach
1/4 cup freshly grated Parmesan cheese
3 tablespoons unsalted butter, diced
1 teaspoon salt, or more to taste
Freshly ground black pepper, to taste
Fresh or fried sage leaves for garnish**

*To roast the squash: Place the oven rack in the upper third of the oven and preheat to 375 degrees. Line a large, rimmed baking sheet with parchment paper for the butternut squash. (For the chutney recipe, add apples as well, keeping them separate.) Toss the apples and squash with olive oil and bake squash for 20 minutes and apples 15 to 20 minutes.

Heat 1 tablespoon olive oil in a large 10-12-inch straight-sided skillet over medium heat until shimmering. Add the onion, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.

Add rice and stir for 1 to 2 minutes until grains are coated in oil and onion.

Add wine and stir constantly on medium heat until wine is absorbed.

Add hot broth or hot water 1 cup at a time, stirring after each addition until liquid is absorbed, about 20 to 25 minutes. The risotto should be creamy, adding more liquid, if necessary. Stir in roasted squash and spinach until heated through. Add salt and pepper to taste.

Remove from heat and stir in pieces of butter and Parmesan cheese and serve on warm plates to keep the risotto loose. (Too much cheese can make it gummy.)

Add the apple chutney as a garnish. Top with fresh or fried sage.

**To fry the sage: Sauté 6 to 8 fresh whole sage leaves with olive oil until crisp. Crumble or leave whole to use as a garnish on the risotto.