Ingredients
- 1/4 cup za’atar seasoning
- 1/4 cup olive oil
- 3 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 3 pounds bone-in chicken thighs
- 1 cup pimiento-stuffed olives
- 1/2 cup dried apricots
- 1/2 cup pitted dried plums (prunes)
- 1/4 cup water
- Hot cooked basmati rice, optional
Directions
- In a large bowl, combine first 6 ingredients. Add chicken; toss to coat.
- Arrange olives, apricots and plums in bottom of a 4- or 5-quart slow cooker. Add 1/4 cup water; top with chicken. Cook, covered, on low until chicken is tender, 5-6 hours. If desired, serve with rice.
Tips
If you have a few minutes to spare, try browning the chicken in a little oil before placing it in the slow cooker.Make your own za’atar spice by mixing 1 Tbsp. each fresh chopped oregano, ground sumac, ground cumin and sesame seeds; and 1 tsp. each kosher salt and fresh ground pepper. Za’atar seasoning may become your new favorite spice. Add it to melted butter and toss with popcorn, mix it with olive oil for a dipping sauce or toss it with potatoes before roasting.
Ingredients
- 1 lemon
- 12 oz. spaghetti or other long pasta
- Kosher salt
- ¾ cup heavy cream
- 6 Tbsp. unsalted butter
- 3 oz. Parmesan, finely grated (about ¾ cup)
- Freshly ground black pepper
Directions
- Using a vegetable peeler, remove two 2″-long strips of zest from 1 lemon. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining lemon zest into a large pot (like a Dutch oven). Cut zested lemon in half and squeeze out enough fresh lemon juice to yield 2 Tbsp. into a small bowl; set aside.
- Cook 12 oz. spaghetti or other long pasta in another large pot of boiling heavily salted water according to package directions, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).
- Meanwhile, add ¾ cup heavy cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in 6 Tbsp. unsalted butter, 1 Tbsp. at a time, until melted and sauce is creamy and emulsified. Remove from heat.
- Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook pasta, tossing often and adding 3 oz. finely grated Parmesan (about ¾ cup) little by little, until cheese is melted and sauce is creamy, about 3 minutes. Remove from heat and stir in reserved lemon juice. If sauce looks tight, add 1–2 Tbsp. more pasta cooking liquid (cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things). Season with more salt, if needed.
- Divide pasta among bowls. Season with pepper and top with reserved lemon zest strands.
Ingredients
- 3 ears of corn, husked
- 3 Tbsp. extra-virgin olive oil, divided
- 2 oz. smoked Spanish chorizo (cured, not fresh), finely chopped
- 12 scallions, white and pale green parts only, thinly sliced
- 4 garlic cloves, thinly sliced
- ½–1 serrano chile (depending on heat), finely chopped
- ¾ tsp. kosher salt, plus more
- 1 cup buttermilk
- ⅓ cup chopped cilantro
- 12 large sea scallops (about 1 lb.), side muscle removed, patted dry
- 2 Tbsp. unsalted butter
- 1 lime, halved
- Lime wedges (for serving)
Directions
- Cut kernels from corncobs and place in a medium bowl. Using the back of a chef’s knife, scrape milk from cobs into the bowl; discard cobs.
- Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and ¾ tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5–7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.
- Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.
- Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.
- Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.
Substitutions
Chicken and or shrimp for Scallops
Ingredients
Crust
- 3/4 cup butter, softened
- 1/4 cup sugar
- 2 cups all-purpose flour
Filling
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1 1/2 teaspoons grated lemon zest
- 1/4 cup fresh lemon juice
- 2 egg yolks
- 2 tablespoons butter, cut into pieces
- Fresh assorted berries and sweetened whipped cream, as desired
Directions
- Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
- In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.
- In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
- In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.
- When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.
Ingredients
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 2 large tomatoes, finely chopped
- 1-1/2 cups fresh or frozen corn
- 1/2 cup finely chopped red onion
- 1/4 cup minced fresh cilantro
- 2 garlic cloves, minced
- dressing:
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- 2 tablespoons canola oil
- 1-1/2 teaspoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
Directions
- In a large bowl, combine the first 7 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Ingredients
- 2 cans (15 ounces each) sliced peaches in extra-light syrup
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 package yellow cake mix (regular size)
- 3/4 cup sliced almonds
- 1/2 cup cold butter
Directions
- Preheat oven to 350°. Pour 1 can of peaches into a greased 13×9-in. baking dish. Drain remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon. Sprinkle with cake mix and almonds.
- Cut butter into very thin slices; arrange over top, spacing evenly. Bake until golden brown and fruit is bubbly, 35-40 minutes. Serve warm.
Ingredients
- 4 large eggs
- 2-1/4 cups 2% milk
- 3/4 cup mashed ripe banana (about 1 large)
- 1/4 cup packed brown sugar
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
- 1 loaf (1 pound) cinnamon-raisin bread, cut into 1-inch cubes
- 1/2 cup chopped pecans, toasted
- Vanilla ice cream, optional
Directions
- In a large bowl, whisk the first 6 ingredients. Stir in bread and pecans. Transfer to a greased 4-qt. slow cooker.
- Cook, covered, on low 2-1/2 to 3 hours or until a knife inserted in the center comes out clean. Serve warm, with ice cream if desired.
Ingredients
- 1 loaf (16 ounces) sliced white bread
- 1 can (21 ounces) cherry pie filling
- 1/2 cup butter, softened
- 1 cup sugar
- 5 large eggs, room temperature
- 2 cups 2% milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
- Sweetened whipped cream, optional
Directions
- Place bread slices on ungreased baking sheets. Broil each pan 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-inch pieces; set aside.
- Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl, cream butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker.
- Cook, covered, on low until pudding is set and a knife inserted in the center comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.
Ingredients
- 2 (15 1/2-ounce) cans chickpeas, rinsed and drained
- 1/4 cup extra-virgin olive oil, plus more to serve
- 1 teaspoon ground cumin
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- 1/2 teaspoon ground sumac
- Kosher salt and ground black pepper
- small red onion, halved and thinly sliced
- 1 medium garlic clove, finely grated
- 3 tablespoons lemon juice
- 3 oil-packed sun-dried tomatoes, drained and thinly sliced
- 1/3 cup lightly packed fresh basil, thinly sliced
- 1/3 cup lightly packed fresh flat-leaf parsley, chopped
Directions
- In a medium microwave-safe bowl, stir together the chickpeas, oil, cumin, Aleppo pepper, sumac, ½ teaspoon salt and ¼ teaspoon black pepper. Cover and microwave on high until hot, 1½ to 2 minutes. Uncover, stir and let cool to room temperature.
- In a large bowl, whisk together the garlic, lemon juice and remaining ¼ cup oil. Add the chickpea mixture and toss to coat. Stir in the sun-dried tomatoes, basil and parsley. Taste and season with salt and black pepper. Serve drizzled with additional oil.
Ingredients
Raspberry Sauce
- 4 cups fresh raspberries
- 5 Tbsp. (63 g) sugar
- 1 Tbsp. finely chopped crystallized ginger
- 2 Tbsp. cornstarch
Caramel Cream and Assembly
- 1 cup (200 g) sugar
- 3 cups heavy cream, divided
- 35–40 thin ginger cookies
- 2¼ cups fresh raspberries, plus more for serving
- Assorted fresh currants (for serving; optional)
Directions
- Cook raspberries, sugar, and ginger in a medium saucepan over medium heat, crushing with a potato masher, until softened and some of the liquid evaporates, 6–8 minutes.
- Transfer 3 Tbsp. cooking liquid to a small bowl and whisk in cornstarch. Stir slurry into sauce in pan and cook, stirring, until thickened to about the consistency of jam, about 2 minutes; let cool.
- Cook sugar and 3 Tbsp. water in a small saucepan over medium heat, without stirring, until mixture starts to darken in spots. Carefully swirl pan to evenly cook sugar but do not stir it. Cook, swirling occasionally, until caramel is a deep amber, about 8 minutes. Immediately stir in 1 cup cream. Cook until no streaks remain, about 30 seconds. Let cool.
- Using an electric mixer on medium-high speed, beat remaining 2 cups cream in a large bowl to medium peaks. Add cooled caramel and beat to stiff peaks (a few swirls of caramel are okay).
- Line an 8×8″ baking dish with 2 sheets of parchment paper, leaving a 2″ overhang on all 4 sides. Cover bottom with a single layer of cookies, breaking to fit as needed. Top with about ½ cup raspberry sauce and spread evenly to corners and edges. Top with ¾ cup raspberries, then spread 2 cups caramel cream over berries. Repeat layers with remaining ingredients. Cover and chill at least 6 hours.
- To serve, top with more raspberries and currants (if desired) and slice, wiping knife between cuts.
Do ahead: Icebox cake can be made 2 days ahead. Keep chilled.
