Donal Skehan's Lemon Marshmallow Cake

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Ingredients:

Lemon Marshmallow Cake

Serves 8

For the cake and filling:
1 3/4 cups (8 ounces) all-purpose flour, plus more for dusting
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3 large eggs, at room temperature
Finely grated zest and juice of 1 lemon (about 4 tablespoons)
1 1/2 sticks (6 ounces) unsalted butter or margarine, at room temperature, plus more for greasing
3/4 cup plus 2 tablespoons (6 ounces) superfine sugar
27 jumbo marshmallows (about 7 ounces)
Lemon curd for filling, store-bought or The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.

The Perfect Guacamole

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Guacamole

Serves 6 to 8 as an appetizer

3 medium ripe avocados
1/4 cup finely chopped red onion
1/2 jalapeño pepper, minced (more or less, to taste)
1/4 cup chopped cilantro leaves and upper stems
Pinch or two of coarse salt
Juice of one lime

Cut the avocados in half and remove the pit. Spoon the flesh of the avocados into a molcajete, mortar and pestle, or mixing bowl. Add the onion, jalapeño, cilantro, and salt, and combine. Add the lime juice and stir gently, so as not to crush the ingredients too aggressively.

Instructions:

Panko-Crusted Salmon with Dill & Lemon

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Panko-Crusted Salmon with Dill and Lemon

Serves 6 to 10

2 to 3 pounds salmon fillets
1/3 cup mayonnaise
2 1/2 tablespoons minced fresh dill
2 teaspoons lemon zest (from 1 large lemon)
1/2 teaspoon salt
1/3 to 1/2 cup panko bread crumbs

Heat the oven to 425°F. Grease a baking dish (or 2, if necessary) and lay the salmon fillets skin-side down inside. Pat the salmon fillets dry with a paper towel.

In a small bowl, mix together the mayonnaise, minced dill, lemon zest, and salt. Spoon the mayonnaise mixture over the salmon, using the back of the spoon to spread it evenly and coat the surface of the salmon. Sprinkle the panko crumbs generously over top.

Bake for 10 to 15 minutes, or about 4 minutes for every 1/2-inch of thickness, until the salmon is just under done. Run the salmon under the broiler to toast the panko and finish cooking. The dish is ready when the panko is golden, the crust is bubbling, and the salmon flakes easily with a fork.

Serve hot or room temperature. Do not refrigerate since the panko will lose its crispness.

Recipe Notes

• If serving this as a weeknight dinner, you can cook individual portions of salmon instead of the large fillets and scale down the recipe proportionately.

Restaurant-Style Mexican Rice

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Restaurant-Style Mexican Rice

Serves 6 to 8

1 (28-ounce) can whole peeled tomatoes
1 medium onion, peeled and roughly chopped
2 cups chicken stock
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/3 cup neutral cooking oil, such as canola or safflower (or rendered lard)
2 cups long-grain white rice
1 to 2 chile peppers, such as jalapeño or serrano, seeded and minced
4 to 5 garlic cloves, pressed
1/4 cup finely chopped cilantro
Juice from 2 limes, plus additional wedges for serving

Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. (Reserve excess for another use, like Tomato Sauce.)

Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add the jalapeños and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.

Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning if desired. Serve with additional lime wedges.

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How To Make Buffalo Chicken Wings in the Oven

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How To Make Buffalo Wings in the Oven

Makes 6 to 8 servings

What You Need

Ingredients
3 pounds chicken wings
6 tablespoons butter
1/2 cup hot sauce
1 teaspoon salt
Creamy Blue Cheese Dressing, to serve
Celery sticks, to serve

Equipment
Chef's knife or kitchen shears
Measuring cups and spoons
Mixing bowl
Baking sheets
Aluminum foil

Instructions

1. Prepare the chicken wings, if necessary: If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint of the wing and remove the wing tip. Discard or keep for stock. If you'd like smaller pieces, you can also cut through the second joint to separate the wing into the forearm and upper arm portions.
2. Take the chill off the wings: Leave the wings on the counter while you prepare the sauce to take the chill off. Otherwise, the butter sauce will congeal when you toss them. If this happens, though, it's fine! Just continue with the recipe.
3. Make the buffalo sauce: Melt the butter in a small saucepan over medium-low heat. Once melted, remove from heat and whisk in the hot sauce and salt.
4. Coat the wings with the sauce: Transfer the wings to a mixing bowl. Pour half the buffalo sauce over them and toss to coat.
5. Marinate the wings: Cover the bowl and marinate on the counter for 20 to 30 minutes, or in the refrigerator for up to 24 hours. Reserve the remaining buffalo sauce. (If you refrigerate the wings, the butter sauce will congeal; that's fine.)
6. Heat the broiler: When ready to cook the wings, position an oven rack 6 to 8 inches below the broiling element and turn on the broiler. Line a baking sheet with aluminum foil.
7. Transfer the wings to the baking sheet: Remove the wings from the marinade and shake off any excess. Arrange the wings on the foil-lined baking sheet, spaced a little apart. Discard the marinade.
8. Broil for 10 to 12 minutes, then flip.
9. Broil for another 10 to 12 minutes. The wings are done when the skin is crispy and the meat pulls easily from the bones.
10. Toss with remaining buffalo sauce: Pour the remaining hot sauce over the wings and toss to coat.
11. Serve immediately: Transfer the wings to a serving tray and serve while still piping hot with the blue cheese dressing and celery sticks alongside.

Strawberry-Rhubarb Streusel Bars

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Strawberry-Rhubarb Streusel Bars

Makes 16 (2-inch square) bars

6 ounces (1 1/2 cups) strawberries, hulled and thinly sliced
8 ounces (2 cups) rhubarb, cut into roughly 1/3-inch-thick pieces
1 cup turbinado sugar, divided (plus a little extra for sprinkling)
1 tablespoon lemon juice
2 3/4 cups (12 1/3 ounces) all-purpose flour, divided
6 ounces (12 tablespoons) cold, unsalted butter
2 ounces cream cheese
1/2 teaspoon salt
1 large egg
1/2 teaspoon baking powder
1 teaspoon vanilla extract

Preheat the oven to 350°F. Grease an 8-inch square pan with nonstick spray. Line it with parchment paper (so you'll be able to lift the bars out later for cutting) and spray again.

Combine the sliced strawberries, sliced rhubarb, lemon juice, and 1/4 cup of the sugar in a large bowl. Set this aside to macerate while you make the crust and streusel.

Place 2 1/2 cups of the flour into the bowl of a food processor. Cut the butter into 5 large chunks and add to the flour along with the cream cheese, salt, and remaining 3/4 cup of cane sugar. Pulse to combine the mixture until moist and crumbly, with no chunks of butter remaining.

Remove 1 2/3 cups of this crumbly mixture from the food processor and set it aside for the streusel topping.

To the rest of the mixture still in the food processor, add the remaining 1/4 cup of flour, egg, baking powder, and vanilla. Blend until it just starts to come together to form a dough.

Press the dough evenly into the lined pan (it's easier to do this if your hands are slightly damp). Bake for 10 minutes until slightly risen.

Strain the macerated fruit to remove the excess liquid. Spread the fruit in an even layer over the surface of the partially baked crust. Sprinkle the reserved streusel topping over the surface of the fruit and then sprinkle on a little more turbinado sugar. Bake again for 40 to 50 minutes until the topping is golden-brown.

Let cool for 20 minutes before lifting the pie bars out of the pan using the parchment paper. Slice into 16 squares. Store in an airtight container for up to 5 days.

Recipe Notes

• Blueberries or raspberries (fresh or frozen) can be swapped in for the strawberries. Or the strawberries can be omitted and the total amount of rhubarb increased to 14 ounces (3 1/2 cups).

Instructions:

How To Make Kombucha Tea at Home

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How to Make Kombucha Tea at Home

Makes about 1 gallon

What You Need

Ingredients
3 1/2 quarts water
1 cup sugar (regular granulated sugar works best)
8 bags black tea, green tea, or a mix (or 2 tablespoons loose tea)
2 cups starter tea from last batch of kombucha or store-bought kombucha (unpasteurized, neutral-flavored)
1 scoby per fermentation jar, homemade or purchased online

Optional flavoring extras for bottling: 1 to 2 cups chopped fruit, 2 to 3 cups fruit juice, 1 to 2 tablespoons flavored tea (like hibiscus or Earl Grey), 1/4 cup honey, 2 to 4 tablespoons fresh herbs or spices

Equipment
Stock pot
1-gallon glass jar or two 2-quart glass jars
Tightly woven cloth (like clean napkins or tea towels), coffee filters, or paper towels, to cover the jar
Bottles: Six 16-oz glass bottles with plastic lids, 6 swing-top bottles, or clean soda bottles
Small funnel

Instructions

Note: Avoid prolonged contact between the kombucha and metal both during and after brewing. This can affect the flavor of your kombucha and weaken the scoby over time.

1. Make the tea base: Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. You can speed up the cooling process by placing the pot in an ice bath.
2. Add the starter tea: Once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea. (The starter tea makes the liquid acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.)
3. Transfer to jars and add the scoby: Pour the mixture into a 1-gallon glass jar (or divide between two 2-quart jars, in which case you'll need 2 scobys) and gently slide the scoby into the jar with clean hands. Cover the mouth of the jar with a few layers tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. (If you develop problems with gnats or fruit flies, use a tightly woven cloth or paper towels, which will do a better job keeping the insects out of your brew.)
4. Ferment for 7 to 10 days: Keep the jar at room temperature, out of direct sunlight, and where it won't get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.
5. It's not unusual for the scoby to float at the top, bottom, or even sideways during fermentation. A new cream-colored layer of scoby should start forming on the surface of the kombucha within a few days. It usually attaches to the old scoby, but it's ok if they separate. You may also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby. This is all normal and signs of healthy fermentation.
6. After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.
7. Remove the scoby: Before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as outlined above. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick.
8. Bottle the finished kombucha: Measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if desired) into bottles using the small funnel, along with any juice, herbs, or fruit you may want to use as flavoring. Leave about a half inch of head room in each bottle. (Alternatively, infuse the kombucha with flavorings for a day or two in another covered jar, strain, and then bottle. This makes a cleaner kombucha without "stuff" in it.)
9. Carbonate and refrigerate the finished kombucha: Store the bottled kombucha at room temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Until you get a feel for how quickly your kombucha carbonates, it's helpful to keep it in plastic bottles; the kombucha is carbonated when the bottles feel rock solid. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.
10. Make a fresh batch of kombucha: Clean the jar being used for kombucha fermentation. Combine the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation jar. Slide the scoby on top, cover, and ferment for 7 to 10 days.

Recipe Notes

• Covering for the jar: Cheesecloth is not ideal because it's easy for small insects, like fruit flies, to wiggle through the layers. Use a few layers of tightly woven cloth (like clean napkins or tea towels), coffee filters, or paper towels, to cover the jar, and secure it tightly with rubber bands or twine.
• Batch Size: To increase or decrease the amount of kombucha you make, maintain the basic ratio of 1 cup of sugar, 8 bags of tea, and 2 cups starter tea per gallon batch. One scoby will ferment any size batch, though larger batches may take longer.
• Putting Kombucha on Pause: If you'll be away for 3 weeks or less, just make a fresh batch and leave it on your counter. It will likely be too vinegary to drink by the time you get back, but the scoby will be fine. For longer breaks, store the scoby in a fresh batch of the tea base with starter tea in the fridge. Change out the tea for a fresh batch every 4 to 6 weeks.
• Other Tea Options: Black tea tends to be the easiest and most reliable for the scoby to ferment into kombucha, but once your scoby is going strong, you can try branching out into other kinds. Green tea, white tea, oolong tea, or a even mix of these make especially good kombucha. Herbal teas are okay, but be sure to use at least a few bags of black tea in the mix to make sure the scoby is getting all the nutrients it needs. Avoid any teas that contain oils, like earl grey or flavored teas.
• Avoid Prolonged Contact with Metal: Using metal utensils is generally fine, but avoid fermenting or bottling the kombucha in anything that brings them into contact with metal. Metals, especially reactive metals like aluminum, can give the kombucha a metallic flavor and weaken the scoby over time.

Troubleshooting Kombucha

• It is normal for the scoby to float on the top, bottom, or sideways in the jar. It is also normal for brown strings to form below the scoby or to collect on the bottom. If your scoby develops a hole, bumps, dried patches, darker brown patches, or clear jelly-like patches, it is still fine to use. Usually these are all indicative of changes in the environment of your kitchen and not a problem with the scoby itself.
• Kombucha will start off with a neutral aroma and then smell progressively more vinegary as brewing progresses. If it starts to smell cheesy, rotten, or otherwise unpleasant, this is a sign that something has gone wrong. If you see no signs of mold on the scoby, discard the liquid and begin again with fresh tea. If you do see signs of mold, discard both the scoby and the liquid and begin again with new ingredients.
• A scoby will last a very long time, but it's not indestructible. If the scoby becomes black, that is a sign that it has passed its lifespan. If it develops green or black mold, it is has become infected. In both of these cases, throw away the scoby and begin again.
• To prolong the life and maintain the health of your scoby, stick to the ratio of sugar, tea, starter tea, and water outlined in the recipe. You should also peel off the bottom (oldest) layer every few batches. This can be discarded, composted, used to start a new batch of kombucha, or given to a friend to start their own.
• If you're ever in doubt about whether there is a problem with your scoby, just continue brewing batches but discard the kombucha they make. If there's a problem, it will get worse over time and become very apparent. If it's just a natural aspect of the scoby, then it will stay consistent from batch to batch and the kombucha is fine for drinking.

This post was originally published July 2012.

Instructions:

The Most Lemony of Lemon Muffins

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The Most Lemony of Lemon Muffins

Makes 12 muffins

2 1/2 cups flour
1/2 cup sugar
1/2 cup sesame seeds, toasted, optional
1 tablespoon baking powder
1/2 teaspoon salt
3 large lemons, zested and juiced
1 1/4 cup milk
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla

For the lemon syrup:
1/2 cup lemon juice, from the juiced lemons (above)
1/2 cup sugar
Additional lemon zest to garnish, optional

Heat the oven to 375°F. Prepare a 12-cup muffin pan with liners or by greasing the cups. Whisk the flour, sugar, sesame seeds (if using), baking powder, and salt with the lemon zest. In a small bowl beat the milk, oil, egg and vanilla. Pour the wet ingredients into the dry and beat with a spoon just until smooth.

Pour into the muffin cups and bake for 20 minutes, or until a toothpick just comes out clean.

While baking, prepare the lemon syrup. Whisk the lemon juice and sugar together in a small saucepan and boil for about five minutes or until slightly reduced and shiny. Remove from the heat.

When the muffins come out of the oven, immediately poke a couple toothpick holes in each muffin and carefully drizzle the hot syrup over them. Let cool for at least 10 minutes in the pan to let the syrup absorb.

Muffins will keep at room temperature for up to 5 days. They can also be frozen then thawed at room temperature.

Updated from recipe originally published March 2007.

Make-Ahead "Ham & Cheese" Breakfast Casserole

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"Ham and Cheese" Breakfast Casserole

Serves 6 to 8

4 cups (loosely packed) day-old challah or other egg-enriched bread, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium yellow onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 pound pancetta (thickly sliced), diced
6 large eggs
1 1/2 cups whole milk
1/2 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper
1 cup grated Gruyère cheese, from about 4 ounces

Grease an 8-inch square baking dish (or another 1 1/2-quart to 2-quart baking dish) and spread the cubed challah in the bottom.

Heat 1 tablespoon of the olive oil in a skillet over medium to low heat. Add the onions, salt, and sugar. Sauté until they are lightly caramelized (a medium golden-brown color), about 15 minutes.

Meanwhile, in another heavy skillet, heat the other tablespoon of olive oil over medium heat and sauté the pancetta until the fat is almost all rendered and it begins to get crisp, about 8 to 10 minutes. Set on a paper towel to drain.

Whisk together the eggs, milk, dry mustard, nutmeg, and thyme. Season with about 1/4 teaspoon of salt and a generous quantity of black pepper.

Spread the pancetta over the bread cubes, then layer the onions on top. Sprinkle grated Gruyère on next, and then pour the egg mixture over the entire thing.

Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture. Cover and refrigerate overnight.

In the morning, take the casserole out of the fridge so it can warm on the counter, and preheat the oven to 350°F. Bake, uncovered, for 35 to 50 minutes, or until the edges are bubbling and the top begins to brown. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean the bread custard is baked through. (Cover with foil near the end of cooking if the top is already browned.)

Serve with a green salad, some Bloody Mary.

This was originally posted February 2008

Instructions:

Donal Skehan's Irish Buttermilk Soda Bread

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Irish Buttermilk Soda Bread

Serves 8 to 10

1 2/3 cups bread flour, plus more for dusting
1 1/3 cups whole wheat flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 large egg
1 teaspoon honey

Preheat the oven to 375°F. Line a baking sheet with parchment paper and sprinkle with a little bread flour; set aside.

Combine the flours, baking soda, and salt in a mixing bowl. In a separate bowl, measure out the buttermilk and then whisk in the egg and honey.

Make a well in the center of the dry ingredients, and then pour in the wet mixture. Using a wooden spoon, bring the mix together to form a dough. Add a little extra flour if you find the dough is too wet and sticky.

Turn the dough out onto a lightly floured work surface and sprinkle lightly with flour. Form the dough into a ball, then shape it into a round, about 6 inches in diameter.

Transfer the round onto the prepared baking sheet. Using a sharp knife, cut an "X" about 1/2-inch deep from end to end. Sprinkle lightly with more flour.

Bake in the oven for 35 minutes. The bread is cooked when the bottom is tapped and sounds hollow. Remove to a wire rack and cool before slicing and enjoying with a little butter.

Recipe reprinted with permission from Donal's website.

Raspberry Lemon Curd

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Ingredients:

Raspberry Lemon Curd

Makes 1 1/2 cups

1 1/4 cups fresh raspberries
1/4 cup fresh lemon juice
4 large egg yolks
1 large egg
1 cup granulated sugar
6 tablespoons unsalted butter, diced

Place the raspberries in a saucepan over medium heat. Cook, stirring intermittently, until the berries begin the break down and release their juices, 5 to 8 minutes). Remove from heat and strain through a mesh sieve into a bowl or measuring cup to remove the seeds. Discards the seeds and solids.

Return 1/4 cup plus 2 tablespoons of raspberry juice back to the saucepan along with the lemon juice, yolks, egg, and sugar. Whisk until combined. Place the diced butter in a medium heat-safe mixing bowl and set near the stove.

Stirring gently, heat the curd mixture over medium heat until it begins to thicken, 8 to 10 minutes. The mixture should coat the back of a spoon. Remove from heat a strain over the diced butter. Whisk until butter melts and is combined.

Press a piece of plastic wrap directly to the surface of the curd and refrigerate until cool and set, 1 to 3 hours. Spoon into individual jars for gifting. This curd should be kept refrigerated and will keep for about a week.

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Recipe Notes

• Be sure to whisk all of the ingredients well together before heating so the egg does not scramble.
• Strain the curd after heating just in case any egg bits cooked independently.

Instructions:

Laurie Colwin's Lemon Rice Pudding

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Ingredients:

Lemon Rice Pudding

Adapted from Laurie Colwin & Jane Grigson. Makes 4 servings of 1/2-cup.

1 medium lemon, preferably Meyer lemon
1/4 cup jasmine rice
2 tablespoons sugar
Pinch of salt
1 cup 2% milk
1 cup heavy whipping cream

Preheat the oven to 250°F. Peel the lemon with a vegetable peeler, being careful not to take any of the white pith away with the rind. Cut the peel into fine strips. Mix the peel with the rice, sugar, and salt in a 9-inch pie dish. Stir in the milk and cream.

Bake uncovered for about 2 hours, stirring every 30 to 45 minutes. As the milk reduces, it will form a thin layer on top of the pudding; simply break this up and stir it in.

Final baking time will depend on your oven, the pie dish, and how thick you prefer your rice pudding. When ready, the rice will be completely cooked and tender but the pudding will still be soupy and thin. As it cools, however, it will firm up considerably.

Eat hot, warm, or cold.

Recipe Notes

• Using half-and-half: You can substitute half-and-half for the milk and cream.
• Adjusting the richness: This ratio of milk and cream makes a very rich, thick pudding, especially after it cooks. You can also use whole milk and substitute it for both the milk and cream. This still makes a creamy pudding but it's less rich.
• On Meyer lemons: I have used regular lemons and Meyer lemons in this recipe, and I prefer Meyers because their herbal notes go so well with jasmine rice. Their more delicate rind also seems to give this a nicer texture.

Updated from recipe originally posted November, 2006.

Instructions:

Charoset Ice Cream

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Ingredients:

Charoset Ice Cream

Serves 6

For the charoset:
1 medium apple, peeled and cored, diced into 1/4-inch pieces
1/4 cup walnuts, finely chopped
1/4 cup pecans, finely chopped
2 tablespoons raisins
2 tablespoons golden raisins
1/2 teaspoon ground cinnamon
1 tablespoon honey
1 tablespoon date syrup
1 tablespoon cane sugar
2 tablespoons sweet red wine, such as Manischewitz

For the ice cream:
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups heavy whipping cream

To prepare the charoset, toss the diced apples, chopped walnuts, pecans, raisins and golden raisins, cinnamon, honey, date syrup, sugar, and wine together in a bowl. This can and should be made a day in advance. Refrigerate until needed.

To make the ice cream, whisk together the condensed milk, vanilla extract and cinnamon in a large bowl. In a separate bowl, whip the heavy cream until stiff peaks form using a stand mixer or hand mixer. In batches, fold the whipped cream into the condensed milk mixture, until fully combined.

Pour half of the ice cream mixture into a freezer-safe container (I used a loaf pan and sealed it with plastic wrap and tinfoil), then add the charoset mixture (reserving 1/4 cup for serving). Pour the rest of the cream over the charoset. Using a knife, swirl Charoset into the ice cream layers. Seal well and freeze for at least 6 hours.

Serve with a spoonful of the extra Charoset. For best flavor and texture, eat within two weeks.

How To Make Perfect Cheesecake

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Ingredients:

How to Make the Ultimate Cheesecake

Serves 8 to 10

What You Need

Ingredients
For the cheesecake:
2 pounds cream cheese
1 cup sugar
1 tablespoon cornstarch, or 2 tablespoons all-purpose flour (optional)
1/8 teaspoon salt
1/2 cup sour cream
2 teaspoons lemon juice (optional)
1 teaspoon vanilla extract
3 large eggs
1 large egg yolk

For the crust:
12 whole graham cracker rectangles (6 ounces)
5 tablespoons butter, plus extra to grease the pan

Equipment
9-inch or 10-inch springform pan
Aluminum foil
Food processor
Stand mixer or handheld mixer
Measuring cups and spoons
Spatula
Roasting pan or other dish big enough to hold the springform pan

Instructions

1. Preheat the oven and warm the cream cheese: Preheat the oven to 350°F with a rack in the lower-middle position. Take the blocks of cream cheese out of their boxes and let them warm on the counter while you prepare the crust, about 30 minutes.
2. Rub the pan with butter: Use your fingers to rub a small pat of butter all over the bottom and sides of the pan.
3. Wrap the pan in foil: Cut two large pieces of foil and lay them on your work surface in a cross. Set the springform pan in the middle and fold the edges of the foil up around the sides of the pan. The foil gives you extra protection against water getting into the pan during the water bath step.
4. Prepare the crust: Crush the graham crackers in a food processor (or in a bag using a rolling pin) until they form fine crumbs — you should have 1 1/2 to 2 cups. Melt 5 tablespoons of butter in the microwave or on the stovetop and mix this into the graham cracker crumbs. The mixture should look like wet sand and hold together in a clump when you press it in your fist. If not, add extra tablespoons of water (one a time) until the mixture holds together. Transfer it into the springform pan and use the bottom of a glass to press it evenly into the bottom. (For step-by-step instructions of this step, see How to Make a Graham Cracker Crust.)
5. Bake the crust: Place the crust in the oven (be careful not to tear the foil). Bake for 8 to 10 minutes until the crust is fragrant and just starting to brown around the edges. Let the crust cool on a cooling rack while you prepare the filling.
6. Mix the cream cheese, sugar, cornstarch, and salt: Combine the warmed cream cheese, sugar, cornstarch, and salt in the bowl of a stand mixer fitted with a paddle attachment (or use a handheld mixer). Mix on medium-low speed until the mixture is creamy, like thick frosting, and no lumps of cream cheese remain. Scrape down the beater and the sides of the bowl with a spatula.
7. Mix in the sour cream, lemon juice, and vanilla: Add the sour cream, lemon juice, and vanilla to the bowl and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl with a spatula.
8. Mix in the eggs and yolk one at a time: With the mixer on medium-low speed, beat in the eggs and the yolk one at a time. Wait until the previous egg is just barely mixed into the batter before adding the next one. At first, the mixture will look clumpy and broken, but it will come together as the eggs are worked in.
9. Stir a few times by hand: Scrape down the beater and sides of the bowl with a spatula. Stir the whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy, and silky. Don't worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won't affect the finished cheesecake.
10. Pour the batter over the cooled crust: Check to make sure the crust and the sides of the pan are cool — if they're cool enough to comfortably touch, you can go on. Pour the batter over the cooled crust and spread it into an even layer against the sides of the pan.
11. Transfer the pan to the water bath: Transfer the pan to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch, or just below the lowest edge of foil.
12. Bake the cheesecake: Bake the cheesecake at 350°F for 50 to 60 minutes. Cakes baked in a 10-inch pan will usually cook in 50 to 55 minutes; cakes in a 9-inch pan will cook in 55 to 60 minutes. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-o) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, move on to the next step right away.
13. Cool the cheesecake in the oven: Turn off the oven and crack the door open. Let the cheesecake cool slowly for one hour.
14. Run a knife around the edge of the cake and cool the cake completely: After an hour, remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack.
15. Chill the cheesecake for four hours in the refrigerator: Chill the cheesecake, uncovered, for at least four hours or up to three days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don't rush it.
16. Top the cheesecake and serve: Take the cheesecake out of the fridge about 30 minutes before you plan to serve. Unmold the cake and top the cheesecake just before serving. You can serve the cake right from the bottom of the springform pan, or use a large off-set spatula to gently unstick the crust from the pan and transfer it to a serving platter. Leftovers will keep, uncovered and refrigerated, for several days.

Recipe Notes

• Store leftovers uncovered: Store cheesecake uncovered, both the whole cake as it chills and any leftovers. This avoids condensation building inside the container, which can make the top of the cheesecake mushy.
• Alternate crusts: Substitute the graham cracker crumbs with 1 1/2 - 2 cups of any other crushed cookie, including gluten-free cookies. Gingersnaps, chocolate wafers, and butter cookies all make great crusts for cheesecake.

Ideas for Topping Your Cheesecake

• Spread the top with a thin layer of sour cream or whipped cream
• Pour soft chocolate ganache over the top of the cheesecake
• Add chopped fresh fruit, either all on its own or tossed with a fruit syrup
• Warm some peanut butter with a little cream to form a sauce and pour this over the cheesecake

Passover Chicken Soup with Shallot-Shiitake Matzo Balls

Prepare time:

Total time:

Ingredients:

Chicken Soup with Shallot-Shiitake Matzo Balls

Serves 6 to 8

For the chicken stock:
3- to 3 1/2-pound whole chicken
3 large carrots, peeled and chopped in half
3 stalks celery with leaves, chopped in half
2 yellow onions, peeled and halved lengthwise through the root
1 bay leaf
4 garlic cloves, peeled and smashed
1/4 cup loosely packed fresh parsley (with stems), plus more chopped fresh parsley for serving
Coarse kosher salt and freshly ground black pepper

For the matzo balls (makes 16 to 18 balls):
4 tablespoons vegetable oil, divided
2 medium shallots, finely chopped
Coarse kosher salt
1/4 pound shiitake mushrooms, stems removed and finely chopped (about 1 1/2 cups)
1/2 teaspoon dried thyme
4 large eggs, lightly beaten
1 cup matzo meal
3 tablespoons seltzer water

Lemon wedges for serving, optional

Make the chicken stock: Place chicken, carrots, celery, onions, bay leaf, garlic, and 1/4 cup parsley in a large soup pot. Cover the ingredients with 1 inch of cold water. Bring the mixture to a boil over high heat. Turn the heat to low and gently simmer, partially covered, skimming off the foam that accumulates as needed. Cook until chicken is very tender and falling off the bone, 1 to 1 1/2 hours.

Make the matzo balls while the stock simmers: Heat 2 tablespoons of oil in a medium pan set over medium heat. Add the shallots and a pinch of salt. Cook, stirring occasionally, until just softened, 4 to 5 minutes. Add the mushrooms and continue cooking until mushrooms soften and brown, 5 to 7 minutes. Add the thyme and cook until fragrant, about 1 minute. Remove pan from heat and transfer mixture to a bowl to speed up the cooling process. Let cool until cool to the touch.

Once cooled, mix the mushroom mixture together with the eggs, the remaining 2 tablespoons of oil, 1 teaspoon salt, matzo meal, and seltzer in a bowl. Cover and refrigerate for at least 30 minutes.

→ A Note on Timing: In order for everything to be ready at the same time, plan on cooling the matzo ball dough in the last 30 minutes of cooking time for the stock. Next, shape the matzo balls and begin simmering them, then take the stock off the heat and strain.

Cook the matzo balls: Bring a large pot of salted water to a boil over high heat. Lower heat to medium-low and keep at a simmer. Moisten your hands with water; scoop out a heaping tablespoon of the matzo ball batter and roll it into a 1-inch ball. Drop the ball into the boiling water, and repeat with remaining batter. Cover the pot, and let simmer until matzo balls are tender and puffed, 30 to 35 minutes. (If you cut one in half, it should be pale in color throughout.)

Remove matzo balls from pot with a slotted spoon and let sit on a plate until ready to use.

Strain the stock while the matzo balls simmer: Remove the cooked chicken and vegetables from the soup pot with tongs and transfer to a cutting board. Strain the broth through a fine-mesh sieve, and transfer it back to the pot. Discard the parsley and bay leaf. Using your fingers, remove the chicken skin and discard it, then remove the meat from the bones. Roughly chop the meat. Chop the vegetables into bite-sized pieces.

Finish the soup: Add the chicken meat and chopped vegetables to the soup pot with the strained stock. Bring to a simmer. Taste and season with salt and pepper.

To serve, place 1 or 2 matzo balls into a soup bowl and top with soup and chopped fresh parsley. Serve with lemon wedges for squeezing, if desired.

Recipe Notes

• Freezing the matzo balls: You can also make the matzo balls ahead and freeze them, following the directions in this recipe.

This recipe was originally published April 2014.

Quick Balsamic Quinoa Salad

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Ingredients:

Quick Balsamic Quinoa Salad

Serves 4 to 6

1 cup cooked quinoa (from roughly 1/3 cup dry quinoa; see How To Cook Quinoa)
1 cup frozen or fresh corn
1/2 cup pine nuts
1 large bowl of salad greens
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper

Heat a little olive oil in a pan, reducing the heat before adding cooked quinoa, corn, and pine nuts. Sauté until the quinoa is a little crunchy, the corn slightly brown, and the pine nuts toasted, 5 to 10 minutes, stirring constantly.

Let the mixture cool to room temperature or a little warmer, and toss with salad greens.

Whisk the oil and vinegar together, adding salt and pepper to taste, and toss with the salad. Taste and add more oil, vinegar, or salt to your personal preference.

Recipe Notes

• Slivered almonds (or any other nuts you like) can be substituted for the pine nuts.
• If using frozen corn, add it to the pan first to thaw.
• Add more quinoa and nuts to make this a light meal.
• I like to keep a bowl of cooked quinoa in the fridge, to use for different dishes throughout the week. It's delicious roasted and tossed with veggies and beans, reheated and stirred into almond milk for breakfast, or tossed into a salad for extra protein.

Instructions:

Donal Skehan's Mussels in Irish Cider

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Total time:

Ingredients:

Mussels in Irish Cider

Serves 4 to 6 as a starter

3 1/2 pounds mussels, washed and beards removed
1 medium onion, finely chopped
3 cloves garlic, peeled and crushed
8 ounces pancetta, cut into small dice
2 tablespoons butter
1 3/4 cup good hard cider, preferably Irish
1/4 cup heavy cream
A good handful of freshly chopped parsley
Salt and freshly ground black pepper

Discard any mussels that are open before cooking and any that stay closed after cooking.

Place a large pot over a high heat and brown the pancetta pieces until just golden and sizzling. Add in a knob of butter, allow it to melt, and then add the onion and garlic. Cook gently for 3 minutes until the onion is soft.

Add in the cider and allow to bubble away for a few minutes so all the flavors mingle in together. Tumble in the mussels, cover with a lid, and allow them to steam for about 4 minutes until they open, making sure to give the pot a good shake once or twice during the cooking time.

Remove from the heat, stir in the cream and parsley, and season with sea salt and ground black pepper.

Serve with some crusty bread to mop up the liquid!

Recipe reprinted with permission.

Zucchini and Asparagus Strata

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Ingredients:

Zucchini and Asparagus Strata

Serves 4

1/2 pound asparagus, cut into 1-inch pieces
1 medium zucchini, thinly sliced
4 slices white bread (or dinner rolls, or any other bread), torn into 1-inch pieces
1/3 cup shredded Havarti cheese
4 large eggs
1 1/2 cup milk, whole or 2%
Salt
Fresh ground pepper
1 tablespoon butter, melted

Preheat the oven to 350°F. Lightly grease a 10x7-inch baking pan.

In a large bowl, whisk together eggs and milk. Mix in salt and pepper. Add bread, asparagus, and most of the cheese (reserve a couple tablespoons), and mix gently until bread pieces are all coated in egg mixture. Pour into pie pan.

→ Make-Ahead Strata: At this point, the strata can be covered and refrigerated overnight. Baking time will be slightly longer.

Bake, uncovered, for 15 minutes. Remove from oven and place zucchini slices on top. Brush with melted butter. Bake for another 20 minutes, or until eggs have set. Sprinkle remaining cheese on top, and place under the broiler for no more than a minute, just to brown the cheese a little.

Cool slightly before serving.

Updated from a post originally published May 2008.

No-Bake S'mores Pudding Icebox Cake

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Ingredients:

S'mores Pudding Icebox Cake

Serves 8 to 10

For the chocolate custard

6 ounces (170 g) semisweet or bittersweet chocolate, finely chopped
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup (240 ml) cream
3 large egg yolks
1/2 cup (100 g) sugar
2 cups (480 ml) whole milk
1 teaspoon pure vanilla extract

For the S'mores pudding cake

1 batch (4 cups) chocolate custard
25 to 30 chocolate graham crackers, from about 4 sleeves
3 cups (162 g) mini marshmallows
1 (13-ounce / 368-g) jar marshmallow creme

Make the chocolate custard

Prepare the chocolate: Place the chopped chocolate in a medium heatproof bowl.

Make a cornstarch and egg slurry: Put the cornstarch and salt together in a medium bowl and whisk to make sure there are no lumps. Slowly whisk in the cream, making sure there are no lumps. (To be really sure, reach into the bowl and gently rub out any lumps between your fingers.) Whisk in the egg yolks.

Warm the milk: In a 3-quart (2.8-L) saucepan over medium heat, whisk the sugar into the milk. Warm for 3 to 5 minutes, until the sugar dissolves, bubbles form around the edges, and the entire sur- face of the milk begins to quiver. Turn off the heat.

Temper the slurry: Pour 1 cup (240 ml) of the hot milk into the bowl with the slurry, whisking constantly. The mixture should come together smoothly, with no lumps. If you see any, add a little more liquid and whisk them out. Pour it back into the pan, counting to 10 and whisking constantly as you pour.

Thicken the pudding: Turn the heat back on to medium and bring the mixture to a simmer, whisking frequently and vigorously, working all the angles of the pot and scraping the bottom. Continue whisking for about 5 minutes, until the custard becomes very thick and starts to boil, with large bubbles that slowly pop up to the surface. Boil for 2 minutes, whisking constantly.

Flavor the pudding: Turn off the heat and stir in the vanilla extract. Stir the chocolate into the pudding and let sit for 2 to 3 minutes. Whisk gently until the pudding is smooth and glossy and has fully absorbed the chocolate.

Chill the pudding: Immediately pour the hot pudding into a shallow container. Place plastic wrap or buttered wax paper directly on the surface of the pudding (if you don't like pudding skin). Cover and refrigerate.

Assemble the S'mores icebox cake

Smear a thin layer of custard in the center of a 9-by-13-inch (23-by- 33-cm) baking dish. Cover the bottom with a layer of graham crackers and spread a third of the custard on top of the crackers. Sprinkle a third of the marshmallows over the custard, and torch them lightly with a kitchen torch, until soft and browned. (You can also put them under an oven broiler for 45 seconds.) Repeat twice with an ending of graham crackers. (There will be four full layers of crackers, and three of pudding.)

Warm the marshmallow creme in the microwave or in a saucepan. Pour it over the top of the cake and spread while it is still warm. Refrigerate the cake for at least 2 hours, until the crackers have softened to a cakelike texture (test this by inserting a thin knife along the side and bringing up a few crumbs).

This cake can be made up to 24 hours ahead of time, but it is best consumed within a day or two, as it will get soggy if it sits too long.

When you’re ready to serve, use a kitchen torch or the broiler to brown the top of the cake until it’s tan and toasty.

Recipe reprinted from Bakeless Sweets' website.

Chocolate Chip Muffins

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Total time:

Ingredients:

Chocolate Chip Muffins

Makes 8 muffins

1/2 cup (4 ounces, or one stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon pure vanilla extract
1 1/2 cups chocolate chips

Preheat oven to 375°F.

In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time until completely incorporated.

Sift together flour, baking powder, and salt. Add the flour to the butter mixture, alternating with the milk, while continuing to beat until just mixed (ending with flour). Stir in the vanilla and chocolate chips.

Line 8 cups of a standard muffin tin with cupcake liners. Mound the batter into the liners, filling almost to the top. Cook the muffins for 20 to 25 minutes, until a toothpick come comes out clean when inserted into the muffin. (Start checking at 20 minutes — make sure not to overcook the muffins.) Allow the muffins to cool directly in the pan for 5 minutes, then transfer to a cooling rack.

Store leftover muffins in an airtight container at room temperature for up to 5 days.

This recipe was originally published July 2011.

Instructions:

How To Make Great Ribs in the Oven

Prepare time:

Total time:

Ingredients:

How to Cook Ribs in the Oven

Serves 6 to 8

What You Need

Ingredients
4 to 5 pounds spare ribs or baby back ribs
1/4 cup Dijon mustard
2 teaspoons liquid smoke (optional)
1 cup spice rub, like homemade

Equipment
Baking sheet
Aluminum foil
Wire cooling rack
Pastry Brush
Knife

Instructions

1. Prepare the baking sheet: Line a baking sheet with aluminum foil and set a cooling rack on top. Lay the ribs on top of the rack in a single layer. This arrangement allows for heat circulations on all sides of the ribs.
2. Season the ribs: Mix the mustard and the liquid smoke, if using, and brush the ribs on both sides. Sprinkle the ribs with the dry rub and pat gently to make sure the rub adheres to the rib meat. Note: This step can be done the day ahead for a deeper flavor. Wrap the seasoned ribs in plastic wrap and refrigerate.
3. Broil the ribs: Heat the broiler and place an oven rack a few inches below the heating element. Make sure the meaty side of the ribs is facing up. Broil the ribs for about 5 minutes, until the sugar in the dry rub is bubbling and the ribs are evenly browned.
4. Bake the ribs: Set the oven to 300°F. Move the ribs to an oven rack in the middle of the oven. Roast for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.
5. Brush with barbecue sauce: About 30 minutes before the end of cooking, brush the ribs with barbecue sauce, re-cover with foil, and finish cooking.
6. Rest the ribs and serve: The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about 10 minutes, and then cut between the bones to separate the individual ribs. Serve immediately with extra barbecue sauce for dipping.

Donal Skehan's Irish Creamed Kale

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Total time:

Ingredients:

Irish Creamed Kale

Serves 6 to 8

1 bunch kale, tough stalks removed, and shredded
2 tablespoons butter
4 spring onions, finely shredded
1/3 cup cream
Sea salt and freshly ground black pepper

Blanch the kale in a pan of boiling water until just tender but still with a little bite. Drain quickly and refresh under cold running water to prevent it cooking further.

Melt the butter in a frying pan and sauté the spring onions for 20 seconds, then tip in the kale, and season with pepper. Sauté for a couple of minutes until heated through.

Stir in the cream and allow to bubble down and reduce, season to taste, and serve.

Recipe reprinted with permission from Donal's website.

Quick Strawberry Trifles

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Ingredients:

Quick Strawberry Trifles

Serves 4

2 cups cake scraps (or crumbled cookies, leftover brownies, etc.)
2 cups fresh or frozen fruit
2 cups whipped cream

Layer the cake, fruit, and whipped cream in glasses, creating several layers. Serve immediately.

Updated from a post originally published April 2009.

Fried Eggs & Collard Greens over Polenta

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Ingredients:

Fried Eggs and Collard Greens over Polenta

Serves 4 to 6

2 cups whole milk
2 cups water
1 cup yellow cornmeal
4 to 5 strips thick-cut bacon (about 1/4 pound), roughly chopped
1 medium red or yellow onion, thinly sliced
1 large bunch collard greens (14 to 16 ounces), stems removed and leaves sliced into ribbons
1/2 teaspoon salt
1/2 to 1 cup chicken broth
4 to 8 large eggs (1 to 2 eggs per person)
Salt and pepper

Before cooking the greens, get the polenta going. Bring the milk and water to rapid simmer in a medium sauce pan. Add the cornmeal in a steady stream, whisking as you go. Season with salt and pepper (about a teaspoon of salt and a few grinds of pepper to start, to taste). Continue to cook, whisking, until the polenta begins to thicken.

Reduce the heat to low and cover. Every 10 minutes, uncover the pot and stir the polenta, making sure to scrape the bottom and corners of the pan. The polenta is done when its creamy and no longer tastes raw, after 20 to 30 minutes. (If the collards aren't quite done yet when the polenta is finished, you can turn off the heat and cover the pan to keep the polenta warm. When you are ready to serve it, stir to loosen it up and add a bit more milk if necessary.)

Warm a large skillet over medium heat and add the chopped bacon. Cook until the bacon fat has rendered and the bacon is getting crispy. Move the bacon to one side of the pan and pour off all but a tablespoon or so of the bacon fat.

Add the onions to the pan with the bacon and continue to cook until the bacon is as crispy as you like it and the onions are soft and beginning to caramelize, 8 to 10 more minutes.

Raise the heat to medium-high and add the collard greens and 1/2 teaspoon of salt. Stir and toss until the greens are coated in the bacon fat and beginning to wilt. Add 1/2 cup of the chicken broth, scraping up any brown bits from the bottom of the pan. Reduce the heat slightly and cover the pan. Cook for 5 to 10 minutes, adding more chicken broth if the mixture gets dry, until the collard greens are dark green and soft. Taste and add more salt and pepper as needed.

Melt a little butter over medium heat in a non-stick or cast iron skillet. Fry the eggs in batches.

To serve, put a big scoop of polenta on each plate and top it with the greens and bacon mixture and a fried egg or two. Sprinkle with salt, pepper, and hot sauce, if desired.

Recipe Notes

• Make-Ahead Breakfast: Leftover collards keep very well — I often make a big batch on the weekend and warm them up for breakfasts during the week. The polenta will firm up and lose its creaminess, but is also great reheated. You could also serve the collards with toast or any other prepared grain.

This recipe has been updated. Originally published February 2009.

Instructions:

Slow-Cooker Celery Soup with Bacon

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Total time:

Ingredients:

Slow-Cooker Celery Soup with Bacon

Serves 4 to 6

1 bunch celery (about 1 1/2 pounds)
1 large yellow onion
1 pound small white potatoes
3 garlic cloves
4 cups chicken stock or low-sodium chicken broth
1/2 teaspoon salt, plus more to taste
1/2 teaspoon white pepper
1/3 cup heavy cream, milk, water, or additional stock
4 to 6 slices thick-cut bacon

Chop the celery, onion, and potatoes into small, equally sized pieces (about 1/2 inch), and mince garlic. Combine the chopped vegetables, stock, salt, and pepper in a 3-quart or larger slow cooker. Cook on LOW for 5 to 7 hours.

Purée in batches in a blender or use a stick blender directly in the slow cooker.

Before serving, stir in cream, water, or stock to thin the soup. Fry the bacon on the stovetop until crispy. Serve bowls of soup with bacon crumbled over top.

Recipe Notes

• Vegetarian or Vegan Versions: Top with croutons instead of bacon and use vegetable stock instead of chicken stock to make this soup vegetarian; leave out the cream to make it vegan.

Instructions:

Pork Tenderloin and Onion Jam Sandwiches

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Ingredients:

Pork Tenderloin & Onion Jam Sandwiches

Serves 4

1 pork tenderloin (1 to 1 1/2 pounds)
1 tablespoon olive oil
5 medium shallots, peeled and sliced thick
1/2 cup chicken broth or water
1/4 cup balsamic vinegar
2 heaping tablespoons apricot jam or preserves
Salt and pepper
4 large sandwich rolls

Preheat the oven to 450°F and place a heat-proof skillet on the middle rack to preheat with the oven. Pat the pork dry and cut off any large pieces of surface fat. Rub it generously with salt and pepper (you can also rub in 1 to 2 tablespoons of a favorite spice mix.)

Remove the skillet from the oven using oven mitts and film the bottom with a little olive oil. Set the pork in the skillet and return to the oven. Roast for 10 minutes, then flip the pork to the other side. Reduce the oven temperature to 400°F and roast for another 10 to 15 minutes, until the internal temperature is 140°F to 145°F.

→ Get step-by-step visual instructions: How To Make Roasted Pork Tenderloin

Transfer the pork to a cutting board, tent with foil, and rest for at least 10 minutes. The pork can be served immediately, or cool completely and refrigerate for up to 5 days.

While the pork is cooking, prepare the sauce. Heat 1 tablespoon of olive oil in a medium to large sauté pan over medium heat. Add the shallots, season with salt and pepper, and cook for about 5 minutes, until they begin to get soft and the bottom of the pan begins to brown. Add the chicken broth, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred. The sauce can be kept refrigerated for about a week.

To serve, slice the pork tenderloin into 1/2-inch-thick slices. Divide the sliced pork between the rolls. Top with onion jam.

Recipe Notes

• Sandwiches can be served warm or chilled.

This recipe has been updated. Originally published May 2009.

Instructions:

How To Make Marshmallow Peeps at Home

Prepare time:

Total time:

Ingredients:

How To Make Marshmallow Peeps

Makes about 12 Peeps

What You Need

Ingredients
To make the marshmallows:
7 1/2 teaspoons unflavored gelatin (I used 3 Knox gelatin envelopes)
1 1/2 cups granulated sugar
1 cup light corn syrup
1/2 teaspoon salt
1 tablespoon vanilla extract
Food coloring

To decorate the Peeps:
Butter for greasing pans (and your fingers)
1 tablespoon cornstarch
1 tablespoon powdered sugar
Sanding sugars
Food coloring
this one)
2 cake pans (or a pie pan or sheet pan would do fine)
Stiff spatula
Cookie cutters

Instructions

1. Prepare the pans: Lightly grease two pans or one larger one and pour the marshmallow into the pans and set aside.
2. "Bloom" the gelatin: Place the contents of the three gelatin envelopes in the bottom of the bowl of the stand mixer. Add 1/2 cup of cold water and set aside while preparing the next part of the recipe.
3. Prepare the sugar syrup: In a medium-sized pot, heat the sugar, corn syrup, salt, and vanilla over high heat. When mixture has come to a full rolling boil, stop stirring, but swirl the pan occasionally by the handle. Attach a candy thermometer to the pot and let the mixture heat to 240°F. This will take about 7 minutes.
4. Carefully whisk the sugar syrup into the gelatin: Attach the whisk attachment to your mixer. With the mixer on medium speed, carefully pour the hot sugar syrup into the bowl. When all the syrup has been added, pour in another 1/2 cup of water.
5. Increase speed to high and beat for 12 to 15 minutes: After 5 minutes, the mixture will be opaque, but still very liquidy. After 10 minutes, the marshmallow has started to come together, but is still a bit soft. After 12 to 15 minutes, the marshmallows are thick, fairly stiff, and ready.
6. Add food coloring: I divided my marshmallow into 2 parts, for 2 colors. It took about 12 to 15 drops of food coloring to achieve the pale pastel color I wanted.
7. Transfer the marshmallow into prepared pans. This is a very messy, sticky job! It can help to grease your fingers and also have a spare plate or tray nearby to set your utensils down.
8. Let the marshmallow set for at least 4 hours or overnight.
9. Turn out the marshmallow blocks onto a flat surface: When you're ready to make the Peeps, just turn the marshmallow out onto a flat surface and gather the cookie cutters.
10. Cut out your Peeps: Combine a little cornstarch and powdered sugar and dredge the cookie cutters in between cuts to make things smoother and less sticky.
11. Apply the sanding sugar: Dip your finger into a little water and coat the entire marshmallow. Dredge the marshmallow carefully in colorful sanding sugar. Let air dry on a cooling rack.
12. Make the Peep eyes: Use a little dab of corn syrup and a few smoked sesame seeds to create eyes on your creatures. I found a tip of a toothpick worked perfectly to apply the corn syrup and sesame seeds.
13. Enjoy your Peeps: Wrap up with cellophane, tie with a ribbon, and delight your friends. Peeps will keep in an airtight container for about a week.

Slow-Cooker Sausage and Spinach Lasagna

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Total time:

Ingredients:

Slow-Cooker Sausage and Spinach Lasagna

Serves 6 to 8

6 ounces dry lasagna noodles
Olive oil
1 pound uncooked Italian sausage links
1 medium yellow onion, finely chopped
2 14.5-ounce cans diced tomatoes, or 3 1/2 cups chopped fresh tomatoes
1/2 cup chicken stock
1 tablespoon Italian seasoning
Salt and pepper to taste
15 ounces ricotta cheese
11 ounces fresh baby spinach (one large clamshell case or bag)
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese

Boil lasagna noodles until softened but still quite al dente and a little crunchy in the middle. Drain and lay the noodles out on a clean kitchen towel.

Slice the sausage into bite-sized pieces and sauté in a heated pan with a little oil, if necessary. After a minute or two, add the onion. Continue to cook until the onion has softened and the sausage is slightly browned on all sides.

Add the tomatoes to the pan, and scrape any sticky glaze from the bottom of the pan as the juice bubbles. Add the chicken stock, Italian seasoning, and salt and pepper to taste.

While the tomato mixture simmers, mix the ricotta, 1 cup of the mozzarella, and all of the spinach in a bowl. Stir and smash until the spinach is fully incorporated into the cheese. (I also like to add a few shakes of Seasonello.)

Grease a 6-quart (or larger) slow cooker lightly with olive oil. Add a heaping cup of the sausage and tomato mixture to the bottom. Follow with one layer of noodles.

Add half of the remaining sausage and tomato mixture, followed by half of the cheese and spinach mixture, followed by another layer of noodles. Repeat.

Top with a final layer of noodles, pouring any juices remaining in the sausage pan over the top. Sprinkle the remaining 1 cup of mozzarella over top.

Cook on LOW for 3 to 4 hours. In the last 30 minutes, sprinkle the Parmesan over top.

Recipe Notes

• If your top layer of noodles starts to curl, open the cooker and press the edges into the liquid with a wooden spoon.
• My family prefers spicy Italian sausage. We have also used chicken sausage in this recipe and had great results.
• Most packages of lasagna noodles are eight ounces. That's okay! After making this three times, you'll have enough leftover noodles to make it again without buying another package.
• Try replacing the tomatoes with canned fire-roasted tomatoes for added flavor.
• We are a full-fat kind of family, but I have accidentally bought part-skim mozzarella and low-fat ricotta, and the lasagna came out just fine.

Instructions:

Donal Skehan's Roast Lamb with Green Garlic, Lettuce & Peas

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Total time:

Ingredients:

Roast Lamb with Wild Garlic Pesto, Lettuce & Peas

Serves 6 to 8

For the lamb:
1 leg of lamb, bone-in (roughly 4 1/2 pounds)
A large handful green garlic leaves, finely chopped
Zest of lemon, finely grated
3 sprigs rosemary, leaves finely chopped
3 tablespoons canola oil
Sea salt and ground black pepper

For the wild garlic pesto:
1 cup chopped green garlic
2/3 cup grated Parmesan or mature Coolea cheese
1/3 cup pine nuts
2/3 to 1 cup extra-virgin olive oil or Irish canola oil

For the braised baby gem and peas:
1 tablespoon butter
4 slices thick-cut bacon, roughly chopped
Zest of 1/2 a lemon
1/3 cup white wine
3 fresh thyme sprigs
1/4 cup chicken stock
8 ounces frozen peas
6 spring onions, trimmed and sliced in half
6 Baby Gem lettuces, sliced in half

To make the lamb: Preheat the oven to 400°F. Place the lamb in a large roasting dish. Mix the wild garlic, lemon zest, rosemary and canola oil in a small bowl. Massage the lamb leg with the paste all over and then season with sea salt and ground black pepper. Place in the oven to roast for 15 minutes per pound for medium rare, or longer if you prefer your meat more well done. (Cook to an internal temperature of 125°F for rare or 135°F for medium.) Remove from the oven, tent loosely with foil, and rest for 15 minutes before serving in thin slices.

To make the pesto: Place garlic, cheese, and pine nuts in a food processor and process until a coarse paste forms. With the food processor running, drizzle in 2/3 cup of the oil until a smooth paste forms, adding more oil if needed. Season with sea salt and ground black pepper. Set aside to serve with the lamb.

To make the braised baby gem and peas: Melt the butter in a large high-sided frying pan. Fry the bacon until sizzling and crisp. Pour in the wine and allow to sizzle for about 30 seconds before adding the thyme sprigs, lemon zest, and chicken stock. Add the peas to the liquid and then nuzzle in the spring onions and baby gem lettuce. Cover with a lid and cook for 5 to 8 minutes until the lettuce is just braised.

Serve slices of the warm lamb with braised lettuce and pesto.

Recipe reprinted with permission.

Creamy Crawfish Dip

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Creamy Crawfish Dip

Makes 2 cups

4 tablespoons (1/2 stick) butter
1 bunch green onions (white parts only), chopped (reserve the greens for garnish)
1 small red bell pepper, chopped
2 to 3 cloves garlic, pressed or minced
1 8-ounce package cream cheese, softened and cubed
3 tablespoons mayonnaise
1 teaspoon Creole seasoning, such as Tony Chachere's
1/8 teaspoon cayenne pepper, or more to taste
1 12-ounce package crawfish crawfish tail meat, thawed and drained
Kosher salt, to taste
Crusty bread and Louisiana-style hot sauce, for serving

In a medium skillet, melt the butter over medium heat. Add onions and bell pepper and cook until softened, about 8 minutes. Add garlic and sauté for another minute.

Stir in the cream cheese, mayonnaise, creole seasoning, and cayenne; whisk until smooth. Reduce heat to low. Add the crawfish tail meat and simmer, stirring occasionally, for 10 minutes. Season with salt to taste. Serve immediately with toasted bread slices and hot sauce. Garnish with the green tops of the onions, if desired.

Recipe Notes

• Frozen Louisiana crawfish tail meat is available at CajunGrocer or in the frozen seafood section of a well-stocked grocery store. If using freshly cooked, whole crawfish, 5 to 6 pounds will yield 12 ounces of meat.
• If you cannot find crawfish meat, you can substitute cooked, chopped shrimp.

This recipe was originally published January 2013.

Instructions:

How To Make English Muffins

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Ingredients:

How To Make English Muffins

Makes 12 muffins

What You Need

Ingredients
For the dough starter:
3/4 cup (3 1/3 ounces) all-purpose flour or bread flour
1/2 cup water
1/2 teaspoon active dry or instant yeast (or 2 tablespoons active sourdough starter)

For the English muffin dough:
1 cup milk, whole or 2%
1 teaspoon active dry or instant yeast
2 tablespoons sugar
2 tablespoons unsalted butter, melted
1 teaspoon salt
3 to 3 1/4 cups (13 1/2 to 14 1/2 ounces) all-purpose flour or bread flour
Cornmeal for dusting
Butter for the skillet

Equipment
Mixing bowls
Measuring cups and spoons
Stand mixer (optional)
Whisk
Stiff spatula
Pastry scraper
Baking sheet
English muffin rings (optional)
Large skillet (cast iron, stainless steel, or nonstick)
Pancake spatula

Instructions

1. Make the dough starter: Mix the flour, water, and yeast for the starter in a small mixing bowl. Beat until the batter is smooth and glossy, about 100 strokes.
2. Let the starter sit 1 to 12 hours: Cover the starter and place it out of the way for at least 1 or up to 12 hours. The starter will become increasingly bubbly the longer it sits and will double in bulk. The longer you can let the starter ferment, the better the flavor and structure of your finished English muffins.
3. Whisk together the water, yeast, and starter: In the bowl of a stand mixer or large mixing bowl, combine the milk and yeast for the dough. Scrape the starter into the bowl and use a whisk to break it up and dissolve it into the milk. It should become quite frothy.
4. Mix the dough together: Add the sugar, butter, and salt to the bowl and whisk to combine. Add 3 cups of the flour and stir with a stiff spatula until you form a shaggy, floury dough.
5. Knead the dough: With a dough hook on a stand mixer, knead the dough until it comes together in a smooth ball, 5 to 8 minutes. Alternatively, knead by hand against the counter. If the dough is very sticky like bubble gum, add extra flour as needed, but err on the side of caution. The dough is ready when it forms into a smooth ball and springs back when poked; it will feel slightly tacky to the touch, but shouldn't stick to the bowl or your hands.
6. Let the dough rise overnight in the fridge: Transfer the dough to a large bowl lightly filmed with oil. Cover and place in the fridge overnight or for up to 3 days.

→ Quicker English Muffins: You can also let the dough rise at room temperature until doubled in bulk, 1 1/2 to 2 hours, and then make the muffins immediately. These muffins will have a milder flavor.

7. Divide and shape the muffins: Turn the risen dough out onto a lightly floured work surface. Use a pastry scraper to divide the dough into 12 equal pieces. Roll each piece gently against the counter to shape into smooth, round balls.
8. Transfer the muffins to a baking sheet to rise: Scatter cornmeal generously over a baking sheet and arrange the balls on top, spaced a little apart. If you have muffin rings, place them around the balls at this point. Sprinkle the tops of the balls with more cornmeal.
9. Let the muffins rise until puffy: For dough that was refrigerated, this will take 1 1/2 to 2 hours; for room temperature dough, this will take about 1 hour. Depending on the size of your muffin rings, the muffins may not totally fill the rings — that's okay.
10. Warm a skillet: When ready to cook the muffins, warm a large skillet over medium heat. Melt a small pat of butter — enough to just coat the bottom of the pan and prevent sticking.
11. Cook the muffins 5 to 6 minutes on one side: Working in batches, transfer a few of the muffins to the skillet — allow an inch or so of space between muffins and do not crowd the pan. If using rings, transfer the muffins with their rings to the pan. Cook until the bottoms of the muffins are golden brown, 5 to 6 minutes.
12. Flip and cook 5 to 6 minutes on the other side: Flip the muffins and cook the other side until golden brown, 5 to 6 minutes. If you prefer thinner, less puffy English muffins, you can gently press the tops with the spatula to prevent them from rising too much.
13. Adjust the heat as needed: If your muffins seem to be browning too quickly on the bottoms (or not quickly enough), adjust the heat as needed. (If you find that your muffins are browning too quickly, throw them in the oven at 350°F to finish baking through.)
14. Finish cooking all of the muffins: Transfer cooked muffins to a cooling rack. Continue working in batches until all the muffins have been cooked. Add a small pat of butter to the pan between batches to prevent sticking.
15. Split and serve! Split the English muffins with a fork, spread with butter or jam (or both!), and eat. English muffins will keep for several days in an airtight container on the counter and are fantastic warmed in the toaster oven. Fresh English muffins can also be wrapped tightly in plastic wrap or aluminum foil, and kept frozen for up to 3 months.

Recipe Notes

• Vegan English Muffins: Replace the milk in the main dough with water, almond milk, or soy milk. Replace the butter with olive oil.
• Crumpets: Increase the milk by 3/4 cup — this will make a looser dough, closer to a batter. Instead of shaping muffins by hand, allow the batter to come to room temperature after refrigeration, then drop generous spoonfuls onto a hot skillet, using English muffin rings as molds. Allow to cook until bubbly (like pancakes), then flip and cook the other side.

Matzo Brei with Bananas and Pecans

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Matzo Brei with Bananas and Pecans

Serves 2

2 1/2 matzo crackers (I like lightly salted), crushed into smallish pieces
2 large eggs
1/2 cup whole milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup maple syrup
Pinch of salt
1/2 cup pecans, chopped
1 medium banana, split in half and sliced
1 tablespoon butter
Dollop of yogurt, optional to serve

Crush matzo crackers into a large bowl. In a separate medium-sized bowl, whisk milk, eggs, cinnamon, vanilla, salt and syrup until combined. Pour liquid mixture over crackers. Let stand for about 5 minutes (the crackers will absorb much of the liquid). Cut the banana into slices, add half to the matzoh-egg mixture, reserve other half for garnish.

Heat the butter in a large skillet on medium-high heat. Pour matzoh-egg mixture into the pan. Cook for about 5 minutes, until lightly golden and egg is cooked through. Serve with reserved banana slices, pecan pieces, a dash of cinnamon and extra maple syrup, if desired. A dab of whole yogurt is a nice garnish too, although not required.

Spring Cocktail Rhubarb Basil Cocktail

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Ingredients:

Rhubarb Basil Cocktail

Makes 1 drink

3 medium to large basil leaves, rolled and cut into thin strips
3 tablespoons rhubarb purée (recipe follows)
1 1/2 ounces vodka
Ice
Club soda

Put the basil in the bottom of a glass and press with the back of a spoon to bruise slightly. Add the rhubarb purée and stir. Add vodka and ice cubes and top with club soda. Garnish with a basil leaf.

Rhubarb Purée

Makes about 2 cups

12 to 13 stalks of rhubarb
3/4 cup sugar
1/4 cup water

Chop the rhubarb into small 1/2-inch pieces. Put in a medium saucepan with the sugar and water. Cook, covered, stirring occasionally, over medium heat for about 10 minutes, until the rhubarb is soft.

Transfer the mixture to a food processor or blender (or use an immersion blender) and purée until smooth. Set a fine mesh strainer over a bowl and pour the rhubarb through the strainer, pressing to get as much of the rhubarb pulp out as possible. Discard the leftover fibrous bits.

Recipes Notes

• Use the leftover rhubarb purée from this cocktail poured over ice cream, or stir into a rhubarb fool.

This recipe has been updated. Originally posted May 2008.

Instructions:

Sautéed Brussels Sprouts with Red Pepper and Corn

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Sautéed Brussels Sprouts with Red Pepper and Corn

Serves 4 to 6

2 teaspoons olive oil
1/2 large yellow onion, diced
2 pounds Brussels sprouts, trimmed and halved
1 medium red bell pepper, diced
1/2 cup frozen corn
Salt and pepper, to taste
Grapefruit white balsamic vinegar (someone gave me this as a gift — I love it, but you could substitute plain white balsamic and a squeeze or two of grapefruit)

Heat a splash of olive oil in a pan over medium heat. Sauté the chopped onion until aromatic, 3 to 5 minutes. Add the corn, bell pepper, and Brussels sprouts, and sprinkle with salt and pepper. Raise the heat just a little if you like a roasted flavor like we do. Cook until sprouts are softer, but still bright green.

If brown glaze built up on the bottom of your pan, deglaze it with whatever you have on hand — a splash of dry white wine, beer, chicken broth, or plain water.

Turn off the heat, toss in several splashes of grapefruit white balsamic vinegar, and serve.

Recipe Notes

• As you prep the Brussels sprouts, you may lose a few leaves. Toss them into the pan along with the peppers and corn.

Instructions: