Indholdsfortegnelse for Issue 4 2023 i Delish Quarterly

SERVES 6 45 MIN ½ c. mayonnaise2 tbsp. prepared horseradish¼ tsp. finely grated lemon zest, plus2 tsp. fresh lemon juice1½ lb. medium shrimp, peeled, deveined2 tsp. extra-virgin olive oil Kosher saltFreshly ground black pepper1 tsp. chopped fresh parsley 1. In a small bowl, combine mayonnaise, horseradish, and lemon juice. Refrigerate aioli until cold, about 30 minutes. 2. Meanwhile, preheat oven to 400°. Pat shrimp dry with paper towels and transfer to a medium bowl. Add oil; season with salt and pepper and toss to combine. 3. Arrange shrimp on a foil-lined baking sheet, spacing ½" apart. Roast, flipping halfway through, until pink and cooked through, 5 to 6 minutes. 4. Transfer shrimp to a platter. Serve at room temperature or chilled. Top aioli with lemon zest and parsley and serve…

SERVES 12 1 HR 20 MIN Cooking spray2 lb. russet potatoes, peeled, thinly sliced1½ c. half-and-half or whole milk½ c. finely grated Parmesan2 tsp. chopped fresh thyme1 tsp. garlic powder1 tsp. kosher salt½ tsp. freshly ground black pepper¼ tsp. ground nutmeg½ c. shredded Gruyère2 slices cooked bacon, crumbled Chopped fresh parsley, for serving 1. Preheat oven to 350° and grease a standard 12-c. muffn tin with cooking spray. In a large bowl, toss potatoes, half-and-half, Parmesan, thyme, garlic powder, salt, pepper, and nutmeg. 2. Divide potato mixture among prepared cups. Cover tin with foil. Bake potato stacks until tender, about 40 minutes. 3. Uncover and top potato stacks with Gruyère and bacon. Continue to bake until cheese is melted and sides are beginning to turn golden brown, about 20 minutes…

SERVES 8 45 MIN Cooking spray1½ lb. baby bella mushrooms2 tbsp. unsalted butter2 cloves garlic, finely chopped¼ c. plain bread crumbsKosher saltFreshly ground black pepper¼ c. finely grated Parmesan, plus more for sprinkling4 oz. cream cheese, softened2 tbsp. chopped fresh parsley, plus more for serving1 tbsp. chopped fresh thyme 1. Preheat oven to 400° and grease a baking sheet with cooking spray. Remove and chop mushroom stems. Arrange mushroom caps domed side down on prepared sheet. 2. In a medium skillet over medium heat, melt butter. Cook chopped mushroom stems, stirring, until most of the moisture is released, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add bread crumbs and cook, stirring, until slightly toasted, about 3 minutes; season with salt and pepper. Remove…

MAKES 24 1 HR 30 MIN MEATBALL SUB BITES Cooking spray2 large eggs, divided1 lb. ground beef½ medium yellow onion, finely chopped (about ¼ c.)1¼ oz. provolone, shredded (about ⅓ c.)3 cloves garlic, finely chopped2 tbsp. chopped fresh flat-leaf parsley2 tbsp. Italian bread crumbs1 tbsp. chopped fresh basil, plus more for sprinkling1 tbsp. chopped fresh oregano1 tsp. kosher salt½ tsp. freshly ground black pepper2 oz. Parmesan, shredded (about ¾ c.), divided24 perlini or noccioline mozzarella balls 12 oz. store-bought or homemade pizza dough MARINARA SAUCE 2 tbsp. extra-virgin olive oil2 cloves garlic, finely chopped1 (28-oz.) can crushed tomatoes2 sprigs basil2 sprigs oregano2 tbsp. shredded Parmesan2½ tsp. kosher salt½ tsp. crushed red pepper flakes 1. Meatball Sub Bites: Preheat oven to 400° and line a baking sheet with parchment. Place a wire…

SERVES 24 1 HR 2 c. finely shredded provolone1 c. finely shredded Parmesan⅔ c. chopped peperoncini½ c. blanched almonds, chopped4 oz. salami or pepperoni, finely chopped2 marinated artichoke hearts, finely chopped (about ¾ c.)2 cloves garlic, chopped2 tbsp. Italian seasoning½ tsp. kosher salt ¼ tsp. crushed red pepper flakes4 (8-oz.) blocks cream cheese, room temperature6 oz. pitted marinated green Cerignola olives, halved4 oz. pitted marinated Kalamata olives, halved2 oz. pitted marinated black Cerignola olives, halved4 oz. roasted red peppers, cut into ¾" piecesRosemary sprigs, for decorating1 (½"-thick) slice fresh mozzarellaCrackers and/or crostini, for serving 1. In a large bowl, toss provolone, Parmesan, peperoncini, almonds, salami, artichokes, garlic, Italian seasoning, salt, and red pepper flakes with a fork until combined. Using a rubber spatula, fold cream cheese into provolone mixture until well…

SERVES 10 30 MIN 1 (8 oz.) block cream cheese, softened½ c. whole-milk Greek yogurt1 tsp. finely grated lemon zest, plus more for serving1 tbsp. fresh lemon juice1 tbsp. prepared horseradish½ lb. smoked salmon, finely chopped3 tbsp. fresh dill, finely choppedKosher saltFreshly ground black pepper1 baguette, toasted, sliced and/or crackers, for serving 1. In a food processor, pulse cream cheese, yogurt, lemon zest, lemon juice, and horseradish until very smooth. Transfer to a medium bowl. Fold in salmon and dill; season with salt and pepper. Refrigerate until ready to serve. 2. Top with more pepper and zest. Serve with toast alongside.…

SERVES 8 20 MIN 1 (16.3-oz.) can refrigerated biscuits2 tbsp. unsalted butter, melted1 tbsp. chopped fresh parsleyKosher saltFreshly ground black pepper1 (12-oz.) round brie, room temperature¼ c. cranberry sauce¼ c. shredded white cheddar1 sprig rosemary Honey, for drizzling 1. Preheat oven to 375°. Cut biscuits in half and roll into balls. Arrange balls in a ring around the edge of a medium skillet. 2. In a small bowl, stir butter and parsley. Brush biscuits with butter mixture; season with salt and pepper. Place brie in the center of biscuits. Using a paring knife, remove top rind. 3. Bake biscuit dip until brie is melty, 8 to 10 minutes. 4. Add cranberry sauce and cheddar to melted brie and gently fold to combine. Smooth cheese mixture into an even layer and…

SERVES 6 TO 8 1 HR 2 (15-oz.) cans cream of coconut (such as Goya)2 (12-oz.) cans evaporated milk1 c. (or more) white rum1 large egg yolk (optional)½ tsp. ground cinnamon½ tsp. pure vanilla extract¼ tsp. grated fresh nutmeg, plus more for servingCinnamon sticks, for serving 1. In a blender, blend cream of coconut, milk, rum, egg yolk (if using), ground cinnamon, vanilla, and nutmeg until frothy, about 30 seconds. Taste and add more rum, if desired. 2. Pour coquito into a container with a lid; cover and refrigerate until chilled. 3. To serve, stir well to disperse cinnamon, then pour into small cups. Garnish with nutmeg and cinnamon sticks.…

MAKES 2 45 MIN GINGER SIMPLE SYRUP 2 (3") cinnamon sticks4 whole cloves1½ c. water2 tbsp. coarsely grated peeled ginger¾ c. (150 g.) granulated sugar COCKTAIL ½ c. crushed gingerbread cookies¼ c. vanilla ice cream2 oz. Baileys Irish Cream2 oz. vodka1 oz. KahlúaIceWhipped cream, ground cinnamon, and gingerbread people, for serving 1. Ginger Simple Syrup: In a small saucepan over medium-high heat, bring cinnamon sticks, cloves, water, and ginger to a boil. Reduce heat to medium and cook, stirring occasionally, until liquid is reduced by half, about 20 minutes. 2. Add sugar and stir until dissolved. Let cool about 10 minutes. Strain sugar mixture through a fine-mesh sieve into a heatproof container or bowl. 3. Cocktail: Place crushed cookies on a small shallow plate. Pour some ginger syrup onto another…

MAKES 2 10 MIN 2 tbsp. store-bought or homemade vanilla frosting, divided¼ c. sweetened coconut flakes1 c. lemon-lime soda4 oz. fresh lime juice4 oz. vodka3 oz. grenadineIcePeppermint sticks, for serving 1. Using a small spoon, spread about 1 tbsp. frosting along rim of 2 martini glasses both inside and out, covering about ½" of rim. 2. Into a small bowl wide enough to fit glass, pour coconut. Dip glasses into coconut to cover frosting. 3. In a cocktail shaker, combine soda, lime juice, vodka, and grenadine. Fill shaker with ice, cover, and vigorously shake until outside of shaker is very frosty, about 20 seconds. 4. Strain into prepared glasses and garnish with a peppermint stick.…

SERVES 4 1 HR 30 MIN 4 tbsp. unsalted butter¼ c. all-purpose flour1 small yellow onion, chopped1 medium green bell pepper, seeds and ribs removed, chopped2 stalks celery, sliced12 oz. andouille sausage, sliced into½"-thick rounds2 cloves garlic, finely chopped1 tbsp. salt-free Cajun seasoningKosher saltFreshly ground black pepper4 c. low-sodium chicken broth1 (15-oz.) can fire-roasted diced tomatoes1 bay leaf1 lb. medium shrimp, peeled, deveined3 scallions, slicedCooked white rice, for serving 1. In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel-colored, 12 to 15 minutes. 2. Add onion, bell pepper, and celery. Cook over medium heat, stirring, until softened, 5 to 8 minutes. Stir in sausage, garlic, and Cajun seasoning; season with salt and pepper. Add broth, tomatoes, and bay leaf and…

SERVES 4 4 HR 15 MIN 1 tbsp. extra-virgin olive oil8 bone-in short ribs (4 to 5 lb. total)Kosher saltFreshly ground black pepper3 heads garlic, halved crosswise, 1 clove, peeled, reserved1 yellow onion, halved, thinly sliced4 carrots, cut into 2" pieces4 stalks celery, cut into 2" pieces, plus leaves for serving¼ c. tomato paste2 dried bay leaves1 (28-oz.) can whole peeled tomatoes2 c. low-sodium beef broth1 c. red wine1 tsp. finely grated lemon zest1 tbsp. fresh lemon juice 1. Preheat oven to 300°. In a large Dutch oven or heavy pot over medium-high heat, heat oil. Season short ribs all over with salt and pepper. Working in batches if needed, cook ribs until deeply browned on all sides, about 2 minutes per side. Transfer ribs to a plate. 2. Pour…

SERVES 4 20 MIN 4 (6-oz.) tilapia filletsKosher saltFreshly ground black pepper2 cloves garlic, finely chopped5 tbsp. unsalted butter, melted Zest and juice from ½ lemon, plus1 lemon, sliced into rounds¼ tsp. crushed red pepper flakesChopped fresh parsley, for serving 1. Preheat oven to 400°. Season tilapia all over with salt and pepper and place on a small baking sheet. 2. In a small bowl, mix garlic, butter, lemon zest, lemon juice, and red pepper until combined. Pour over tilapia. Place lemon rounds on top and around tilapia. 3. Bake tilapia until fork-tender, 10 to 12 minutes. Top with parsley.…

MAKES 12 3 HR 30 MIN 12 gingersnap cookies2 (8-oz.) blocks cream cheese, softened½ c. (100 g.) granulated sugar⅓ c. eggnog1 tsp. pure vanilla extract2 large eggs1 tbsp. plus 1½ tsp. all-purpose flour1 tsp. ground cinnamon1 tsp. ground nutmegPinch of kosher saltWhipped topping and warmed caramel, for serving 1. Preheat oven to 350°. Line a standard 12-c. muffn tin with paper liners. Place a cookie at the bottom of each cup. 2. In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and sugar until smooth. Add eggnog and vanilla and beat until combined. Add eggs, one at a time, beating to blend after each addition. Add flour, cinnamon, nutmeg, and salt and stir to combine. Divide batter among prepared cups, filling three-quarters full. 3. Bake…

MAKES 24 1 HR 24 frozen phyllo tart shells2 tbsp. granulated sugar½ tsp. ground cinnamon2 tbsp. unsalted butter, melted1 (15-oz.) container whole-milk ricotta¾ c. (85 g.) confectioners’ sugar, plus more for dusting1 tsp. finely grated orange zest1 tsp. pure vanilla extractMini chocolate chips or chopped pistachios, for serving 1. Preheat oven to 425°. Arrange tart shells on a baking sheet. In a small bowl, combine granulated sugar and cinnamon. Brush shells with butter, then sprinkle with cinnamon sugar. 2. Bake shells until golden brown, about 8 minutes. Let cool. 3. Meanwhile, in a medium bowl, whisk ricotta, confectioners’ sugar, orange zest, and vanilla until smooth and combined. Transfer to a zip-top plastic bag, seal bag, and refrigerate until ready to use. 4. Arrange shells on a platter. Snip off a…

MAKES 28 1 HR 15 MIN 1 (8-oz.) block cream cheese, softened⅔ c. thawed frozen chopped spinach, squeezed dry½ c. artichoke hearts, drained, squeezed dry, finely chopped½ c. crumbled feta3 tbsp. chopped jarred roasted red peppers, drained, patted dry3 tbsp. finely chopped fresh dill3 tbsp. pitted chopped Kalamata olives1 tsp. finely grated lemon zest Kosher salt Freshly ground black pepper All-purpose flour, for surface1 (14-oz.) pkg. frozen puff pastry, thawed1 c. shredded low-moisture, part-skim mozzarella1 large egg, lightly beaten 1. In a large bowl, stir cream cheese, spinach, artichokes, feta, roasted red peppers, dill, olives, and lemon zest until well combined; season with salt and pepper. 2. On a lightly floured surface, unfold puff pastry. Roll to a 15" x 11" rectangle. Spread cream cheese mixture over pastry, leaving a…

MAKES 8 50 MIN 2 medium Honeycrisp apples (about 1¼ lb.), cored, sliced 1/8" thickZest from 1 lemon6 tbsp. honey, divided1 (17.3-oz.) pkg. frozen puff pastry, thawed1 large egg1 (8-oz.) block sharp cheddar, grated1½ tsp. flaky sea salt¼ c. chopped roasted pecans1 tsp. fresh thyme leaves 1. Preheat oven to 400° and line 2 sheet pans with parchment. In a medium bowl, toss apples, lemon zest, and 4 tbsp. honey. 2. Cut each pastry sheet into 4 (4.5" x 4.5") squares for a total of 8. In a small bowl, whisk egg with a splash of water. Brush outer edges of pastry with egg wash. Rotate squares so a corner faces you. Place 1 tbsp. grated cheese on bottom. Top with 10 to 11 apple slices. Place 1 tbsp. grated…

SERVES 4 TO 6 50 MIN 2 tbsp. extra-virgin olive oil, plus more for drizzling and brushing1 (7-oz.) block feta, preferably not packed in brine2 (13" x 9") or 1 (17" x 12") frozen phyllo sheets, thawed1 tsp. fresh thyme leaves, plus more for serving¼ tsp. finely grated lemon zest2 tsp. toasted white sesame seedsPinch of crushed red pepper flakes1 tbsp. honey 1. Preheat oven to 350° and drizzle the center of a small rimmed baking sheet with oil. Pat feta dry with paper towels. 2. On a work surface, lay 2 (13" x 9") phyllo sheets over each other or fold 1 (17" x 12") phyllo sheet in half. Sprinkle top of phyllo with thyme and lemon zest. 3. Place feta at the short end of the phyllo stack.…

MAKES 24 35 MIN Cooking spray1 large egg, lightly beaten6 oz. cream cheese, room temperature6 oz. lump crab meat, picked through1 tsp. finely grated lemon zest Pinch of cayenne pepper⅔ c. finely grated Parmesan, divided¾ c. sour cream, divided2 tbsp. finely sliced chives, divided2 tsp. fresh lemon juice, divided1½ tsp. Old Bay Seasoning, divided Kosher saltFreshly ground black pepper1 c. panko bread crumbs6 tbsp. unsalted butter, melted 1. Preheat oven to 350° and grease a 24-c. mini muffn pan with cooking spray. In a large bowl, mix egg, cream cheese, crab meat, lemon zest, cayenne, ⅓ c. Parmesan, ¼ c. sour cream, 1 tbsp. chives, 1 tsp. lemon juice, and 1 tsp. Old Bay; season with salt and black pepper. 2. In a medium bowl, combine panko, butter, and remaining…

MAKES 18 1 HR 40 MIN 2 tbsp. extra-virgin olive oil1 tbsp. unsalted butter4 medium yellow onions, thinly sliced2 tsp. kosher salt¼ tsp. freshly ground black pepper, plus more1 tbsp. balsamic vinegar1 tbsp. fresh thyme leaves, plus more for servingAll-purpose flour, for surface2 sheets frozen puff pastry (from a 17.3-oz. package), thawed1 large egg, beaten to blend4 oz. goat cheese, crumbled2 tsp. honey 1. In a large skillet over medium heat, heat oil and butter until butter is melted. Add onions, salt, and pepper and cook, stirring occasionally, until onions are very caramelized, about 35 minutes. Remove from heat and stir in vinegar and thyme. Let cool to room temperature. 2. Arrange racks in upper and lower thirds of oven; preheat to 375°. On a lightly floured surface, cut each…

SERVES 12 30 MIN 1 baguette, cut into ½"-thick slices2 tbsp. unsalted butter, softened¾ c. cherry jam1 (8-oz.) wheel brie, cut into⅓"-thick pieces¼ c. granulated sugar EQUIPMENT NEEDED Kitchen torch 1. Preheat oven to 400°. Spread bread with a thin layer of butter and arrange on a baking sheet. 2. Bake bread until toasted and golden brown, 10 to 12 minutes. Let cool slightly. 3. Spread toast with jam. Place a slice of brie on top, trimming to fit as needed. Sprinkle brie with 1 scant tsp. sugar. 4. Using kitchen torch, caramelize sugar before serving.…

SERVES 8 45 MIN 10 slices bacon1 (8-oz.) block cream cheese, softened⅓ c. mayonnaise⅓ c. sour cream1 tsp. garlic powder1 tsp. paprika Kosher salt Freshly ground black pepper1 lb. frozen chopped spinach, thawed, squeezed dry1 c. finely grated Parmesan1 c. shredded mozzarella, divided1 baguette, toasted, sliced 1. Preheat oven to 350°. In a large nonstick skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on a paper towel-lined plate, then chop. 2. In a large bowl, mix cream cheese, mayonnaise, sour cream, garlic powder, and paprika; season with salt and pepper. Fold in bacon, spinach, Parmesan, and ¾ c. mozzarella. 3. Transfer to an 8" cast-iron skillet and sprinkle with remaining ¼ c. mozzarella. Bake dip until golden and bubbly, 25 to 30 minutes. 4. Serve with…

SERVES 8 TO 10 3 HR 15 MIN 8 oz. smoked trout, bones and skin removed4 oz. cream cheese, softened¼ c. sour cream¼ c. chopped scallions, dill, and/or chives, plus more for serving1 tbsp. fresh lemon juice1 tbsp. prepared horseradish½ tsp. (or more) fish sauce (optional)¼ tsp. (or more) kosher salt¼ tsp. (or more) freshly ground black pepperToasted bread, crackers, or crudités, for serving 1. In a large bowl, using 2 forks, flake trout into small, bite-size pieces. Add cream cheese and sour cream and mix with a spatula until well combined. Fold in scallions and herbs, lemon juice, horseradish, fish sauce (if using), salt, and pepper. Cover and refrigerate at least 3 hours or up to 8. 2. Taste dip and adjust seasonings. Top with more scallions and herbs.…

MAKES 3 10 MIN ½ c. (85 g.) semisweet chocolate chips, melted¼ c. crushed candy canes, plus3 small candy canes6 oz. white chocolate liqueur4 oz. vodka2 oz. peppermint schnapps2 tbsp. heavy cream Ice 1. Pour melted chocolate onto a shallow plate. Place crushed candy canes on another shallow plate. Dip rims of 3 martini glasses into chocolate, then into candy cane bits. Pour any remaining chocolate into bottom of glasses and swirl to coat bottom third of glasses. Place glasses in freezer until ready to use. 2. In a cocktail shaker, combine white chocolate liqueur, vodka, schnapps, and cream. Fill shaker with ice, cover, and vigorously shake until outside of shaker is very frosty, about 20 seconds. 3. Strain drink into prepared glasses and garnish with a candy cane.…

SERVES 4 10 MIN 12 oz. Aperol12 oz. cranberry juice cocktailJuice of ½ orange20 oz. ProseccoIceFresh cranberries, orange slices, and rosemary sprigs, for serving 1. In a pitcher, combine Aperol, cranberry juice cocktail, and orange juice. Pour in Prosecco. 2. Fill wine glasses with ice and pour in spritz. Top with cranberries, an orange slice, and a rosemary sprig.…

MAKES 1 10 MIN 2 oz. coconut cream1½ oz. white rum12 fresh mint leaves, plus 1 sprig for serving2 tbsp. fresh lime juice1 tbsp. granulated sugarIceSeltzer, for topping off Pomegranate seeds, for serving 1. In a blender, blend cream and rum until frothy (or use a handheld mixer). 2. In a Collins glass, muddle mint leaves, lime juice, and sugar. Fill glass with ice, pour cream mixture over, and top off with seltzer. 3. Garnish with mint sprig and pomegranate seeds.…

SERVES 4 TO 6 1 HR 30 MIN 4 cloves garlic, finely chopped1 tbsp. chopped fresh rosemary2 tsp. fresh thyme leaves3 tbsp. extra-virgin olive oil, dividedKosher saltFreshly ground black pepper1 (2-lb.) boneless lamb shoulderroast, tied with kitchen twine2 lb. baby potatoes, halved if large 1. Place a rack in lower third of oven; preheat to 450º. In a small bowl, mix garlic, rosemary, thyme, and 1 tbsp. oil; generously season with salt and pepper. Rub all over lamb. 2. In a 13" x 9" baking dish, toss potatoes with remaining 2 tbsp. oil; season with salt and pepper. Place lamb on potatoes. 3. Roast until an instant-read thermometer inserted into thickest part of lamb registers 145º, about 1 hour. 4. Let lamb rest 15 minutes before slicing. Serve with potatoes…

SERVES 12 2 HR 3 tbsp. unsalted butter, softened, divided, plus more for foil4 tsp. cloves garlic, chopped2 tbsp. chopped fresh thyme leaves, plus more for serving1 tbsp. chopped fresh sage leavesKosher salt1 c. heavy cream¾ c. whole milk¼ tsp. ground cinnamon¼ tsp. ground nutmeg2 large eggs¾ c. finely grated Parmesan (about 2 oz.), divided Freshly ground black pepper2 lb. purple, orange, and white sweet potatoes, peeled, sliced ⅛" thick2⅔ c. shredded Gruyère (about 8 oz.), divided 1. Preheat oven to 375°. Grease a 2-qt. casserole or gratin dish with 1 tbsp. butter. In a small saucepan over medium heat, melt 2 tbsp. butter. Add garlic and cook, stirring, until fragrant, about 1 minute. Add thyme, sage, and ½ tsp. salt and cook, stirring, until heated through, about 30 seconds.…

SERVES 4 30 MIN Kosher salt12 oz. linguine4 tbsp. unsalted butter4 cloves garlic, finely chopped2 tbsp. chopped fresh parsleyPinch of crushed red pepper flakes2 dozen littleneck clams (about 2 lb.), scrubbed½ c. dry white wineJuice of 1 lemon, plus wedges for servingFreshly ground black pepper 1. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain, reserving ¾ c. pasta water. 2. Meanwhile, in another large pot over medium heat, melt butter. Add garlic, parsley, and red pepper and cook, stirring, until fragrant, about 1 minute. 3. Add clams and wine. Cover pot with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. (Discard any unopened clams.) 4. Add lemon juice, pasta, and ¼ c. pasta…

SERVES 10 TO 12 1 HR 30 MIN Cooking spray1 c. (2 sticks) butter, softened1 c. (200 g.) granulated sugar2 large eggs, room temperature1 tsp. pure vanilla extract2 c. (240 g.) all-purpose flour⅓ c. (40 g.) Dutch-processed cocoa powder1 tsp. baking soda1 tsp. kosher salt1 c. buttermilk2 tbsp. red food coloring1 tbsp. distilled white vinegar4 c. store-bought or homemade cream cheese frosting 1. Preheat oven to 350°. Line 2 (8") round cake pans with parchment and grease with cooking spray. In a large bowl, using a handheld mixer on medium-high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating to blend after each addition. Beat in vanilla. 2. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt. Add half of…

MAKES 32 3 HR DOUGH 2 c. (240 g.) all-purpose flour, plus more for surface½ tsp. kosher salt1 c. (2 sticks) cold unsalted butter, cut into large pieces1 (8-oz.) block cold cream cheese, cut into large pieces1 large egg, beaten to blendCoarse sugar, for sprinkling PRESERVE FILLING ⅓ c. raspberry or apricot preserves2 tbsp. cinnamon sugar WALNUT FILLING ½ c. walnuts¼ c. (55 g.) packed light brown sugar1 tsp. ground cinnamon 1. Dough: In a food processor, pulse flour and salt. Add butter and cream cheese and pulse until a dough starts to form. Turn out dough onto a clean surface and divide in half. Shape each into a disk and wrap in plastic wrap. Refrigerate until chilled, about 2 hours. 2. Let dough rest at room temperature 15 minutes…

MAKES 24 4 HR 40 MIN ½ c. heavy cream1 tbsp. espresso powder3 c. (510 g.) white chocolate chips, divided¼ c. (2 oz.) mascarpone½ tsp. kosher salt2 tbsp. refined coconut oil or vegetable oil, divided1 oz. dark chocolate1 c. (170 g.) semisweet chocolate chips2 crisp ladyfingers, crushed2 tbsp. unsweetened cocoa powder 1. In a small pot over medium heat, heat cream and espresso until bubbles form around the edges. Let cool 10 minutes. 2. Place 2 c. white chocolate chips in a large heatproof bowl. Using a fine-mesh sieve, strain cream into bowl over chips (if a few espresso powder grains sneak through, it’s all right); discard solids. 3. Set bowl with chips over a medium pot of barely simmering water, making sure bottom of bowl does not touch water.…

MAKE IT In a large bowl, toss 3 c. Corn Chex, 2 c. mini marshmallows,2 c. mini pretzels,2 c. Wheat Chex, and1 c. red and green M&M’s until well combined. In a large heatproof bowl, microwave 20 oz. white chocolate in 20-second increments, stirring between each, until melted and smooth, about 1 minute total. Pour melted chocolate over Chex mixture and stir until well coated. Transfer to a parchment-lined baking sheet or baking dish. Refrigerate until firm, at least 1 hour or up to 4. Break up into bite-size pieces with your fingers or a fork before serving.…

MAKES 24 55 MIN 1 c. tightly packed fresh spinach½ c. (1 stick) unsalted butter, softened½ c. coarsely chopped fresh parsley leaves with tender stems½ c. coarsely chopped scallions2 cloves garlic2 tbsp. Pernod or other anise-flavored liqueur2 tsp. fresh lemon juice¾ c. panko bread crumbs¼ c. finely grated Parmesan1 tbsp. extra-virgin olive oil1 lb. coarse salt24 fresh oysters, shucked, shells reserved Lemon wedges, for serving 1. Place a rack in top third of oven and preheat to 450°. In a food processor, pulse spinach, butter, parsley, scallions, garlic, Pernod, and lemon juice until finely chopped. 2. In a medium bowl, combine panko, Parmesan, and oil. 3. Sprinkle salt over large baking sheet to depth of ½". Arrange oysters in half shells in salt. Divide spinach mixture among oysters and sprinkle…

MAKES 18 45 MIN CRAB CAKE EGG ROLLS 2 tbsp. mayonnaise1 tbsp. Dijon mustard1 tsp. chili-garlic sauce½ tsp. Old Bay Seasoning8 oz. lump crab meat, picked through1 scallion, sliced⅓ c. panko bread crumbs18 wonton wrappersCanola oil, for frying CHILI-MUSTARD DIP 1 scallion, sliced¼ c. mayonnaise1 tbsp. chili-garlic sauce1 tbsp. Dijon mustard1 tbsp. fresh lemon juice1 tbsp. soy sauce2 tsp. granulated sugar 1. Crab Cake Egg Rolls: In a medium bowl, combine mayonnaise, mustard, chili-garlic sauce, and Old Bay. In a small bowl, toss crab, scallion, and panko until combined. Add crab mixture to mayo mixture and fold until combined. 2. With one wrapper corner facing you, dollop 1 tbsp. crab mixture onto wrapper. Dip your finger into water and brush edges of wrapper with water. Fold bottom corner up and…

MAKES 12 1 HR 15 MIN 8 oz. baby bella mushrooms, divided1 large shallot, coarsely chopped1 tbsp. vegetable oil Kosher salt1 oz. Gruyère, grated2 tbsp. heavy cream2 tbsp. sour cream or crème fraîche½ tsp. cornstarch½ tsp. fresh thyme leaves, choppedAll-purpose flour, for surface1 sheet frozen puff pastry, thawed 1. Preheat oven to 375° and line 2 baking sheets with parchment. Slice 4 oz. mushrooms into ¼" slices; set aside. In a food processor, pulse shallot and remaining 4 oz. mushrooms until finely chopped, about 15 pulses. 2. In a medium skillet over medium-low heat, heat oil. Add shallot mixture; season with salt. Cook, stirring occasionally, until light brown and most of the liquid is evaporated, about 15 minutes. Transfer to a medium bowl and let cool slightly. Add Gruyère, heavy…

MAKES 24 1 HR Cooking spray2 tbsp. extra-virgin olive oil1 tbsp. unsalted butter2 large yellow onions, thinly slicedKosher saltFreshly ground black pepper½ c. low-sodium beef broth2 tbsp. sherry vinegar or red wine vinegar2 (8-oz.) cans crescent rolls4 oz. Gruyère, grated Fresh thyme, for serving 1. Preheat oven to 375° and generously grease a 24-c. mini muffn pan with cooking spray. In a large skillet over medium heat, heat oil and butter until butter is melted. Add onions; season with salt and pepper. Cook, stirring often, until browned and caramelized, about 30 minutes. 2. Stir in broth and vinegar. Bring to a simmer and cook, stirring occasionally, until liquid is almost completely reduced, about 5 minutes; season with salt and pepper, if needed. Remove from heat. 3. Unroll 1 can of…

SERVES 6 TO 8 25 MIN 1 tsp. finely grated orange zest, plus⅓ c. fresh orange juice2 tbsp. honey, divided1 c. fresh or frozen cranberries1 sprig thyme, plus 2 tsp. chopped thyme leaves6 oz. feta in brine, cut into small cubes1 clove garlic, grated¼ tsp. crushed red pepper flakes6 oz. cream cheese, room temperature2 tbsp. extra-virgin olive oil2 tbsp. toasted chopped pistachios Crackers and/or crostini, for serving 1. In a small saucepan over medium heat, whisk orange juice and 1 tbsp. honey until combined, then bring to a boil. Add cranberries and thyme sprig and return to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and become saucy, 7 to 8 minutes. Remove thyme and stir in orange zest. Let cool. 2. Meanwhile, in a…

SERVES 8 35 MIN ½ loaf day-old country-style bread1 c. raw walnuts1 (12-oz.) jar roasted red peppers, drained2 tbsp. extra-virgin olive oil1 tbsp. pomegranate molasses1 tsp. fresh lemon juice1 tsp. sumac Pomegranate seeds, chopped fresh parsley, mixed vegetables, and/or toasted bread, for serving 1. Arrange racks in upper and lower thirds of oven; preheat to 350°. Tear bread into 1" pieces and spread on a baking sheet. Bake on bottom rack until lightly golden, 10 to 12 minutes. Let cool. 2. Meanwhile, spread walnuts on a parchment-lined baking sheet. Bake on top rack, rotating sheet halfway through, until toasted, about 8 minutes. Let cool slightly, then coarsely chop. 3. Transfer bread to a food processor and pulse until fine crumbs form. Scoop out ½ c. crumbs; reserve remaining crumbs for…

SERVES 4 TO 6 50 MIN 1 c. Castelvetrano olives, pitted, quartered½ c. extra-virgin olive oil⅓ c. roasted red peppers, chopped3 cloves garlic, smashed4 sprigs thyme, plus more for serving2 sprigs rosemary1 lb. whole-milk ricotta1 tbsp. honey½ tsp. kosher salt Crushed red pepper flakesToasted bread and/or crackers, for serving 1. In a small saucepan over medium heat, bring olives, oil, roasted peppers, garlic, thyme, and rosemary to a simmer. Reduce heat to low and cook at a bare simmer, stirring, 5 minutes. Remove from heat and let infuse 30 minutes. 2. Strain olive mixture through a fine-mesh sieve into a glass measuring cup, reserving olives and peppers; discard garlic and herbs. 3. In a food processor, pulse ricotta, honey, and salt until smooth, about 1 minute. With the motor running,…

MAKES 8 1 HR ½ c. cranberry sauce All-purpose flour, for surface1 lb. store-bought or homemade pizza doughGarlic powder, for sprinkling3 oz. brie, cut into 8 pieces5 tbsp. unsalted butter5 cloves garlic, finely chopped1 tbsp. chopped fresh rosemary1 tbsp. chopped fresh sage¼ tsp. kosher salt¼ c. finely grated Parmesan, divided 1. Preheat oven to 400º. If your cranberry sauce is chunky, coarsely chop until small pieces of cranberries remain. 2. On a lightly floured surface, divide dough into 2 pieces. Roll out one piece to a 12" x 6" rectangle. Sprinkle with garlic powder. Dollop 4 to 5 tbsp. cranberry sauce onto rectangle. With a long side facing you, tightly roll dough into a log. 3. Using a sharp knife, slice down center of log lengthwise so you have 2…

MAKES 1 30 MIN 1 large egg white½ c. plus 1 tsp. water, divided¾ c. (150 g.) granulated sugar, divided1 sprig rosemary1 sprig sage1½ oz. cranberry juice1½ oz. vodka½ oz. elderflower liqueur Ice Fresh cranberries, for serving 1. Line a small plate with parchment. In a small bowl, mix egg white and 1 tsp. water until foamy. In another small bowl, place ¼ c. sugar. Dip rosemary into egg white to coat, then press rosemary between 2 fingers to get rid of any excess egg white. Toss in sugar, then shake to remove excess. Place on prepared plate and let dry until crisp, 5 to 8 hours. 2. In a small pot, combine sage and remaining ½ c. sugar and ½ c. water. Bring to a boil and stir until…

MAKES 1 35 MIN GINGER SIMPLE SYRUP 2 (3") cinnamon sticks4 whole black peppercorns4 whole cloves1 star anise pod (optional)1½ c. water2 tbsp. coarsely grated peeled ginger¾ c. (150 g.) granulated sugar COCKTAIL 1 large egg white1½ oz. dry red wine1 oz. cognac½ oz. fresh lime juice½ oz. sweet vermouthIceOrange twist and ground cinnamon, for serving 1. Ginger Simple Syrup: In a small saucepan over medium-high heat, bring cinnamon sticks, peppercorns, cloves, star anise (if using), water, and ginger to a boil. Reduce heat to medium and cook, stirring occasionally, until liquid is reduced by half, about 20 minutes. 2. Add sugar and stir until dissolved. Let cool about 10 minutes. Strain sugar mixture through a fine-mesh sieve into a heatproof container or bowl. 3. Cocktail: In a cocktail shaker,…

SERVES 6 2 HR CAULIFLOWER 1 large head cauliflower (about2¼ lb.), stem trimmed4 tbsp. extra-virgin olive oil, dividedKosher saltFreshly ground black pepper BROWN SUGAR BBQ SAUCE & ASSEMBLY 1 c. ketchup½ c. apple cider vinegar½ c. packed dark brown sugar1 tbsp. Worcestershire sauce1 tsp. Dijon mustard1 tsp. soy sauce1 tsp. sweet paprika½ tsp. garlic powder½ tsp. onion powder¼ tsp. cayenne pepper¼ tsp. freshly ground black pepper1 scallion, sliced¼ c. chopped roasted peanutsSriracha, for drizzling 1. Cauliflower: Preheat oven to 450°. Arrange cauliflower stem side down in the center of a large heatproof skillet. Brush all over with 2 tbsp. oil; season with salt and pepper. 2. Bake cauliflower 30 minutes. Brush with remaining 2 tbsp. oil. Carefully pour 1 c. water into bottom of skillet. Continue to bake until cauliflower…

SERVES 4 20 MIN 2 tbsp. unsalted butter1 yellow onion, finely chopped3 cloves garlic, finely chopped1 (15-oz.) can diced tomatoes½ c. dry white wine2 tbsp. chopped fresh parsley, plus more for servingKosher saltFreshly ground black pepper2 lb. mussels, scrubbed, debearded 1. In a large pot over medium-low heat, melt butter. Add onion and cook, stirring occasionally, until fragrant and starting to soften, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. 2. Add tomatoes, wine, and parsley and stir to combine; season with salt and pepper. Add mussels, cover pot, and cook until shells open, about 5 minutes. (Discard any mussels that do not open.) 3. Transfer mussels and juices to a platter and top with parsley.…

SERVES 4 25 MIN 1½ lb. sea scallops, thawed if frozen, side muscle removedKosher salt4 tbsp. unsalted butter, divided1 medium yellow onion, finely chopped4 cloves garlic, finely chopped1 tsp. dried basil1 tsp. dried oregano½ c. dry white wine1½ c. cherry tomatoes, halved1 (7-oz.) jar sun-dried tomatoes, drained, cut into strips1 c. heavy cream½ c. finely grated ParmesanFreshly ground black pepper5 oz. baby spinachChopped fresh parsley, for serving 1. Pat scallops dry with paper towels; season both sides with salt. In a large skillet over medium heat, melt 2 tbsp. butter. Arrange scallops in an even layer in skillet. Cook until golden brown on the bottom, about 3 minutes. Turn and cook until opaque all the way through, about 2 minutes more. Transfer to a plate. 2. In same skillet over…

SERVES 12 TO 16 1 HR 45 MIN ½ c. (1 stick) unsalted butter, cut into ½" pieces, plus more for panUnsweetened cocoa powder, for dusting9 oz. bittersweet chocolate(70% cacao), coarsely chopped6 large eggs, separated⅔ c. (145 g.) packed dark brown sugar2 tbsp. all-purpose flour2 to 3 tbsp. Cointreau or other orange-flavored liqueur2 tbsp. finely grated orange zest½ tsp. kosher salt5 tbsp. granulated sugarCandied orange peel, for serving 1. Place a rack in center of oven; preheat to 350°. Grease a 9" springform pan with butter, then dust with cocoa powder. 2. In a medium heatproof bowl set over a pot of simmering water, cook chocolate and butter pieces, stirring, until melted and smooth, 4 to 5 minutes. Let cool. 3. In the large bowl of a stand mixer fitted…

MAKES 16 1 HR 45 MIN CRUST Cooking spray1 c. (2 sticks) plus 2 tbsp. unsalted butter, softened¾ c. (160 g.) packed light brown sugar¾ tsp. kosher salt3 c. (360 g.) all-purpose flour FILLING 1 c. (2 sticks) unsalted butter1 c. (215 g.) light brown sugar½ c. honey6 tbsp. granulated sugar¼ c. bourbon¼ c. heavy cream1 tsp. kosher salt4 c. pecan halves, chopped1 tsp. pure vanilla extract 1. Crust: Preheat oven to 350° and grease a 13" x 9" baking pan with cooking spray. Line with parchment, leaving an overhang on 2 opposite long sides. Grease parchment with cooking spray. 2. In a large bowl, using a handheld mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 2 minutes. Beat in salt. With the mixer…