Ingredients
- Nonstick vegetable oil spray
- 1½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 3 large eggs
- 1½ cups ricotta
- ½ teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, melted
- 1 cup frozen raspberries or blackberries, divided
Directions
Step 1
Preheat oven to 350°. Line a 9″-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
Step 2
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.
Step 3
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
Step 4
Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
Ingredients
- Kosher salt
- 4 large fresh artichokes
- 1 pound fresh pork sausage (such as bratwurst), casings removed
- 1 cup 1/4-inch-cubed best-quality baguette
- 1 cup dry white wine (such as Chardonnay), divided
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped garlic
- 2 large egg yolks
- 1/2 teaspoon black pepper
- 1 1/2 pounds baby Yukon Gold potatoes
- Baguette slices and country Dijon mustard, for serving
Directions
- Bring a large pot of water to a boil over high. Lightly salt boiling water, and add artichokes. Place a heatproof dish on top of artichokes to keep them submerged, and boil until a paring knife can be inserted halfway through stem, about 15 minutes. Remove artichokes, and let drain, stem sides up, until cool enough to handle.
- Meanwhile, preheat oven to 325°F. Place sausage, bread cubes, 1/4 cup wine, parsley, garlic, egg yolks, and pepper in a medium bowl. Using your hands, toss until thoroughly combined. (Mixture should have a rustic meatball texture.)
- Using paring knife, peel and trim artichoke stems. Carefully loosen leaves in center of artichokes; using a spoon, remove and discard center chokes. Stuff sausage mixture evenly into centers of artichokes.
- Place artichokes, stem sides down, in a wide Dutch oven or casserole dish. Arrange potatoes around artichokes; add water to a depth of 1 inch and remaining 3/4 cup wine to Dutch oven. Bring to a simmer over medium-high. Cover and transfer to preheated oven. Bake until potatoes and artichokes are tender and sausage is cooked through (an internal temperature of 160°F), about 55 minutes. Remove from oven, and let stand 10 minutes. Serve artichokes and potatoes with baguette slices and mustard.
Make Ahead
Artichokes may be prepared through Step 3, covered, and chilled for up to 8 hours.
Suggested Pairing
Floral, citrusy white Burgundy.
Ingredients
- 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)
Directions
- Puree everything in a blender or food processor.
Ingredients
- 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
Directions
- Using a blender or food processor, add roasted red peppers (with juices), onion and garlic and pulse until combined and smooth.
- 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.
- 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
Ingredients
- 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)
Directions
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.
Ingredients
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)
Directions
To make tart shell:
- Preheat oven to 425°F with rack in middle.
- 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.
- Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
- Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
- Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
To lemon curd:
- Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
- 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.
- 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:
- 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.
Ingredients
- 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)
Directions
- 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.
- Pulse cream cheese and mayonnaise in a food processor until smooth.
- 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.
Ingredients
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
Directions
- 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.
Ingredients
- 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
Directions
- 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.
Ingredients
- 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)
Directions
- 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.
- 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.
- In a small bowl, combine the turbinado sugar, hibiscus, edible flowers (if using) and orange zest.
- 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.
- 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.
- 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.
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