4 cups vegetable/canola or peanut oil, for deep frying
1 pound cod, cut into 3-inch pieces
1 cup rice flour, divided
½ cup AP flour
2t fine sea salt, divided
1¼t baking powder
¼t cayenne pepper
1 cup cold lager beer
lemon wedges, tartar sauce, and malt vinegar for serving

In advance:

• Heat the oil in a Dutch oven over medium-high heat until 365ºF.
• Prepare a wire rack over a rimmed baking sheet.
• Place 1/3 cup of the rice flour in a pie plate.

1/2 jar Crosse and Blackwell's mincemeat pie filling
2 apples, cored, peeled and chopped
1/4 c sugar
1/2 c pecans, lightly chopped

Put in unbaked pie shell with a lattice crust top

Bake at 400° for 15 min, then at 350° for 45 min

Somewhat notional recipe based on an older recipe we're not really using anymore.

Ingredients
1 box lasagna noodles (preferably oven-ready)
~ 4 cups marinara sauce
~ 4 cups shredded mozzarella
~ 1/2 cup shredded parmesan
~ 16 oz ricotta, mixed with a pinch of nutmeg
Pinch nutmeg
Large bag spinach and/or 1/2 lb loose Italian sausage

Preparation
Sauce
Noodles
Ricotta
Spinach and/or sausage and/or nothing
More Sauce
Mozzarella
Parmesan
Noodles
Repeat

Ingredients

• 6 ounces (170 g) liquid sourdough starter (3/4 cup flat, 1 1/2 cups or more bubbly)
• 1 teaspoon instant, rapid rise yeast (or 1 tablespoon fresh yeast) (you can omit this if your starter is very active)*
• 1 cup (120 g / 4 ¼ ounces) whole wheat flour (or more AP flour)
• 1 ¾ cups (225 g / 8 ounces) bread flour
• 1 ¼ cups (285 ml) water, lukewarm
• 2 teaspoons fine sea or kosher salt
• ¼ cup (55 ml) extra-virgin olive oil
• ¼ teaspoon or so crunchy salt, such as Malden or fleur de sel

Wow. Thank you, Kitchn, for introducing this into our lives.

Makes 12 sliders

INGREDIENTS
1 tablespoons unsalted butter, melted
~ 4 tablespoon Dijon mustard
1 (12-ounce) package Hawaiian sweet rolls, such as King's
~ 12 slices Swiss cheese (about 7 ounces)
~ 12 slices deli ham (about 10 ounces)
1 teaspoon poppy seeds

INSTRUCTIONS

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Fast and easy weeknight meal from New York Times.

Serves 3-4

Ingredients
2 large garlic cloves, minced
1 teaspoon minced ginger
1 teaspoon ground turmeric
Kosher salt and black pepper
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined, tails on or off
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
1 tablespoon soy sauce
3 packed cups baby spinach
1 lime, halved
1 fresno, jalapeño or serrano chile, thinly sliced

Courtesy of Bon Appetit. I would add some fried tofu next time to make this a main course.

Ingredients
1 tsp. Sichuan peppercorns
4 scallions, thinly sliced
4 garlic cloves, finely chopped
2 Tbsp. white or black sesame seeds
1½ tsp. crushed red pepper flakes
1 cup vegetable oil
½ cup tamari soy sauce
3 Tbsp. balsamic vinegar
Kosher salt
2 ears of corn, kernels removed
12 oz. green beans, trimmed, thinly sliced on a diagonal
8 oz. dried udon or soba noodles

A mash-up of two recipes was quite delicious and easy. A great late summer / early fall dish for when corn remains but days begin to cool.

Ingredients
4 cups chicken broth
2 1/2 cups total of milk/cream/half and half
4-6 ears of corn, kernels cut off cobs and cobs reserved
4 oz (4 slices) bacon, chopped
1 large onion, finely diced (1 1/2 cup)
¼ cup all purpose flour

This Bon Appetit recipe would be a great side to bring to a summer BBQ or to have as a light weeknight meal. It's also easy to prep in advance.

1 cup almonds
1 cup fregola, Israeli couscous, or whole grain of your choice
3 ears of corn, husked
2 tablespoons plus ¼ cup olive oil, divided
16 ounces Halloumi cheese, sliced lengthwise ¾-inch thick
3 scallions, thinly sliced
½ cup coarsely chopped fresh parsley
¼ cup basil leaves
¼ cup mint leaves
2 tablespoons fresh lemon juice

This Bon Appetit recipe would be a great side to bring to a summer BBQ or to have as a light weeknight meal. It's also easy to prep in advance.

1 cup almonds
1 cup fregola, Israeli couscous, or whole grain of your choice
3 ears of corn, husked
2 tablespoons plus ¼ cup olive oil, divided
16 ounces Halloumi cheese, sliced lengthwise ¾-inch thick
3 scallions, thinly sliced
½ cup coarsely chopped fresh parsley
¼ cup basil leaves
¼ cup mint leaves
2 tablespoons fresh lemon juice

This Bon Appetit recipe would be a great side to bring to a summer BBQ or to have as a light weeknight meal. It's also easy to prep in advance.

1 cup almonds
1 cup fregola, Israeli couscous, or whole grain of your choice
3 ears of corn, husked
2 tablespoons plus ¼ cup olive oil, divided
16 ounces Halloumi cheese, sliced lengthwise ¾-inch thick
3 scallions, thinly sliced
½ cup coarsely chopped fresh parsley
¼ cup basil leaves
¼ cup mint leaves
2 tablespoons fresh lemon juice

This New York Times cooking recipe was a nice combination of flavors and textures. We did what many reviewers suggested and served it decomposed for assembly tableside. Each component of this dish could easily be made ahead and served a day or two later.

Ingredients
~1.5 lb salmon fillets
Olive oil
Kosher salt and black pepper
1 teaspoon ground cumin, divided
½ teaspoon ground turmeric
2 limes, 1 zested and juiced, the other quartered for garnish

This New York Times cooking recipe was a nice combination of flavors and textures. We did what many reviewers suggested and served it decomposed for assembly tableside. Each component of this dish could easily be made ahead and served a day or two later.

Ingredients
~1.5 lb salmon fillets
Olive oil
Kosher salt and black pepper
1 teaspoon ground cumin, divided
½ teaspoon ground turmeric
2 limes, 1 zested and juiced, the other quartered for garnish

This New York Times Cooking recipe was surprisingly easy and delicious... and it makes great leftovers. Winner!

Ingredients
2 cups plain Greek yogurt
9 garlic cloves, finely grated
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken (your choice thighs or breasts)
3-4 mini cucumbers
1 large tomato
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
½ cup Kalamata olives, pitted and halved

Every year during the week of St Patrick's day, we do an Irish week. And every year I make some sort of pub salad. Here's a picture and a notional recipe of what I make.

Mixed greens and cherry tomatoes, dressed with oil and vinegar
Picked things like onions, beets, cabbage, cornichons, or whatever you particularly like/have
Baked fingerling potatoes
Boiled green beans
Pieces of cheddar cheese
Hard boiled egg
Dill/tarragon sauce (I usually just buy something interesting from the store)

Serve composed on a plate

This New York Times recipe is good for a dinner party. It easily serves 4-6 and spends 40 minutes unperturbed in the oven, making it something that can cook during cocktails and chit chat. We made just a few tweaks to the original recipe.

This New York Times cooking recipe was very easy (as promised), and seems easily adaptable. Want SW flavors? Replace herbs with peppers and lemons with limes. Looking for Levantine? Try oranges, cloves, and cinnamon! (Disclaimer: we used fresh herbs; I'm not sure which dried spices would be okay if you decide to mix it up.)

3-4 medium boneless, skinless chicken breasts (about 8 ounces each)
½ cup olive oil, plus 2 tablespoons
1 lemon, thinly sliced into rounds, seeds discarded

I was intrigued by New York Times recipe, and honestly wasn't sure we were going to like it. But it turned out well, and we would make it again.

FOR THE TEMPEH:
4 garlic cloves, peeled and minced
2 teaspoons ground coriander
1 ¼ teaspoons fine sea salt
16 ounces/455 grams tempeh, cut into ¼-inch-by-2½-inch slices
¼ cup canola oil, plus more as needed

FOR THE SAMBAL:
¼ cup canola oil
4 medium tomatoes, halved and thinly sliced
7 medium shallots, peeled and sliced

You know, I wasn't sure what cuisine this Yotam Ottolenghi recipe, courtesy of Bon Appetit was going to be. I assumed Levantine purely because it was an Ottolength recipe, but the combination of coconut milk, curry powder, and lime should have tipped me off to the final delicious bowl being somewhere closer to Southeast Asia than Eurasia.

In any case, I really loved this soup and would make it again and again as a filling yet relatively healthy meal.

The free-wheeling cousin of sushi, a good poke bowl can be a make-your-own adventure meal with whatever you have on-hand. The fish can be sauced or un-sauced, depending on your preference. Here are some ideas:

To season your fish, mix together the following to taste:
Soy sauce
Sesame oil
Rice vinegar
Ginger
Garlic
Green onion
Sriracha

To make your poke bowl, compose many or few of the following together in a bowl:
Sushi rice flavored with rice vinegar and sugar and/or mirin
Tuna or salmon, seasoned (or not) as above

The free-wheeling cousin of sushi, a good poke bowl can be a make-your-own adventure meal with whatever you have on-hand. The fish can be sauced or un-sauced, depending on your preference. Here are some ideas:

To season your fish, mix together the following to taste:
Soy sauce
Sesame oil
Rice vinegar
Ginger
Garlic
Green onion
Sriracha

To make your poke bowl, compose many or few of the following together in a bowl:
Sushi rice flavored with rice vinegar and sugar and/or mirin
Tuna or salmon, seasoned (or not) as above

A simplified version of this Kitchn recipe, this is a nice accompaniment to sushi and other Japanese meals.

2-3 Persian or mini cucumbers, cut to desired size/shape
1 teaspoon kosher salt, divided
1 tablespoon rice vinegar
1/2 tablespoon mirin
1/4 teaspoon granulated sugar
1/8 teaspoon red pepper flakes
1/2 tablespoon toasted sesame oil
1 medium scallion, thinly sliced
1/2 tablespoon toasted sesame seeds
Furkiake seasoning (optional)

This New York Times recipe uses a really interesting and tasty way to marinade chicken. The original also included a pineapple salsa recipe to accompany the chicken, but I think our pineapple chow recipe is better.

Also, the first time we made this we tripled the recipe. That created challenges in ensuring the chicken didn't marinate for more than 15 minutes, but I didn't think it was a problem.

This New York Times recipe uses a really interesting and tasty way to marinade chicken. The original also included a pineapple salsa recipe to accompany the chicken, but I think our pineapple chow recipe is better.

Also, the first time we made this we tripled the recipe. That created challenges in ensuring the chicken didn't marinate for more than 15 minutes, but I didn't think it was a problem.

Courtesy of Washington Post.

Serves 4

2 celery stalks, finely chopped
1/4 cup mayonnaise, or more as desired
3 tablespoons fresh lemon juice, or more to taste
2 tablespoons horseradish
1/4 teaspoon kosher salt, or more to taste
1/4 teaspoon cayenne pepper, or more to taste
A few dashes of hot sauce
1 pound medium shrimp, boiled, peeled, deveined and roughly chopped (see NOTE)

A delightful Bon Appetit summer side.

Serves 2

2 Persian cucumbers, thinly sliced
1 large, ripe peach, pitted and thinly sliced
Juice of 1 lime
Flaky sea salt
Aleppo pepper

Combine.
Toss.
Eat.

A delightful Bon Appetit summer side.

Serves 2

2 Persian cucumbers, thinly sliced
1 large, ripe peach, pitted and thinly sliced
Juice of 1 lime
Flaky sea salt
Aleppo pepper

Combine.
Toss.
Eat.

A delightful Bon Appetit summer side.

Serves 2

2 Persian cucumbers, thinly sliced
1 large, ripe peach, pitted and thinly sliced
Juice of 1 lime
Flaky sea salt
Aleppo pepper

Combine.
Toss.
Eat.

A cousin to our delicious mango chow, courtesy of Caribbean Pot.

1 Large Pineapple (peel, cored, diced into pieces)
1 teaspoon sea salt
1 jalapeno pepper (sliced thin)
1 scotch bonnet pepper (sliced thin)
3 large cloves garlic (crushed)
2 tablespoon cilantro (chopped fine)
5+ oranges (juice)
2 limes (juice)
1 small red onion (sliced thin)

Mix all ingredients together. Store in a glass jar - will keep for up to a week.

What a delightful spring pasta recipe, courtesy of The New York Times.

Ingredients
¼ pound sugar snap peas, stems trimmed
½ pound asparagus, ends snapped
2 tablespoons unsalted butter
¾ cup fresh English peas
¼ cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
½ teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces short pasta (like fusilli), preferably fresh (see recipe)

Courtesy of The New York Times

Serves 4

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
¼ cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
¼ cup thinly sliced or torn basil leaves (optional), plus more for serving

Courtesy of The New York Times

Serves 4

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
¼ cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
¼ cup thinly sliced or torn basil leaves (optional), plus more for serving

• 4 cups callaloo (amaranth) green, or substitute collard greens, rinsed well, chopped and tightly packed
• 1 tablespoon bacon fat, olive oil, or coconut oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 3 green onions, chopped
• 2 sprigs thyme
• 1 medium tomato, chopped
• 1 Scotch Bonnet or habanero pepper
• Salt to taste

I wouldn't necessarily make this again if I didn't have pumpkin puree in need of a home. But it was a great use for a bag of frozen pumpkin puree! Mildly adapted from Food and Wine.

1 pound lasagna noodles
2 tablespoons extra-virgin olive oil, plus more for tossing
1 onion, finely chopped
2 pounds Swiss chard, stems discarded and leaves chopped
2 garlic cloves, minced
Kosher salt and freshly ground pepper
Three 15-ounce cans pumpkin puree (or whatever is lying around in your freezer!)

Billed as Cajun-Chinese fusion, we found this recipe to fit more with Chinese than the American south.  But, tasty either way.

Ingredients

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Billed as Cajun-Chinese fusion, we found this recipe to fit more with Chinese than the American south.  But, tasty either way.

Ingredients

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Who knew we'd been eating sushi wrong all this time? Apparently Filipinos and Hawaiians.

I used this website for guidance and accompanied it with this cucumber salad.

This is a delightfully easy and delicious rendition of a creamy (vice baked casserole style) macaroni and cheese. I will admit that it is reminiscent of boxed mac n' cheese, but it is one of the few hot dishes our toddler will share with us. And although I have included ham here, it is entirely optional (and frankly just a great way to use up leftover Christmas ham). A tweaked version of this Southern Living recipe.

Jon was very skeptical due to lingering dislike of salmon patties from his youth, but he admitted these were actually quite good. Courtesy of Bon Appetit. Serves 4.

1½ pounds boneless, skinless center-cut salmon, patted dry
5 scallions, green parts finely chopped, white parts thinly sliced
1 1-inch piece ginger, peeled, finely grated
1 garlic clove, finely grated
2 tablespoons plus ⅔ cup mayonnaise
Kosher salt

1 teaspoon toasted sesame oil

This can work with berries or stone fruit. Adapted from https://www.savingdessert.com/wprm_print/22737

• 1 double pie crust
• 1 cup granulated sugar
• 1 to 2 tablespoons cornstarch (see notes)
• ⅛ teaspoon ground cinnamon
• 1 cup boiling water
• 4 cups blackberries
• juice of ½ lemon (if needed to add tartness)
• 1 tablespoon cold unsalted butter, cut into small cubes
• 1 egg, lightly beaten
• coarse sugar for topping

Instructions

A tasty summer pasta recipe, courtesy of The New York Times.

Fine sea salt
12 ounces dry orecchiette or farfalle
1 tablespoon olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
2 large ears corn, shucked and kernels removed (2 cups kernels)
½ teaspoon ground black pepper, more for serving
3 tablespoons unsalted butter
½ cup grated Parmesan cheese, more to taste
⅓ cup torn basil or mint, more for garnish

Based on this New York Times recipe, this dish was a snap. Use peeled frozen shrimp for an even easier dish that can be made almost entirely of pantry staples.

Serves 2

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
3/4 pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon

Based on this New York Times recipe, this dish was a snap. Use peeled frozen shrimp for an even easier dish that can be made almost entirely of pantry staples.

Serves 2

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
3/4 pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon

Modified from https://www.washingtonpost.com/news/voraciously/wp/2019/07/31/fr...

• 2 cups packed, torn pieces sourdough bread, including crusts (into small bite-sized pieces)
• ½ cup olive oil
• 3 medium ripe heirloom tomatoes, hulled and cut into bite-size wedges
• 1 teaspoon kosher or sea salt, plus more as needed
• 1 teaspoon minced garlic
• 1 minced shallot
• 1 tablespoon white wine vinegar
• Freshly cracked black pepper
• 10 fresh basil leaves, cut into very thin slices

This recipe is based off of the New York Times' "No-knead" Sourdough. Though as far as I can tell most sourdough is "no-knead" so… Anyhow, it is at least a straight-forward and "simple" (in the world of sourdough) recipes.

• 3 ½ cups (475g) bread flour, plus more for dusting
• 1 teaspoon/6 grams kosher salt
• ¾ cup (180g) sourdough starter, “fed”

The Day before

Feed your starter to wake it up.

The night before

In a large mixing bowl, combine the flour and salt.

A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 ½ tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp
2 stalks lemongrass, outer layers removed and white parts finely sliced
1 large shallot, thinly sliced

A few years ago I started making sephardic-style charoset for Passover... and I never stopped. Although it is not the classic apple and walnut dish of my youth, I like the flavors better and I find it easier to manage on a piece of matzah with horseradish.

This year, I discovered this Serious Eats recipe, which I found not only tasty but also easy to make. Win win!

This recipe is built off of The Kitchn's review on The Pioneer Woman's recipe. We doubled the recipe and used most of two rotisserie chickens, but it scales further up also. Highly recommend par-baking and freezing.

• salt-only Pie crusts (we like bottom crusts as well as on top) - for 12 small baking tins we needed 4 full crusts.
• 4 Tablespoons Butter (or chicken, duck fat)

The fattoush salad has always been one of my favorite salads. It is a lettuce-less salad and has bread in it -- what's not to like! But fattoush salads are the kind of dish where everyone's grandmother makes it differently. This recipe is the closest I've found to my ideal fattoush salad.

Ingredients

1 whole wheat pita bread
[roughly equal parts cucumber, tomato, red pepper + half-part onion]
1 large English cucumber OR 2 small Persian cucumbers, diced

A tasty and easy (if somewhat time-consuming) Bon Appetit recipe. Bonus - our toddler loved it!

Ingredients
¼ cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
8 ounces paccheri, fusili, or other non-noodle pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided

A tasty and easy (if somewhat time-consuming) Bon Appetit recipe. Bonus - our toddler loved it!

Ingredients
¼ cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
8 ounces paccheri, fusili, or other non-noodle pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided

Although not strictly necessary, the smashing of the cucumbers in this Bon Appetit recipe does yield a nice texture and, as Bon Appetit says, creates nooks and crannies for the marinade.

1 pound Persian or English hothouse cucumbers
1 teaspoon kosher salt, plus more
3 scallions, sliced
4 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame seeds
Red chili flakes

Tasty and easy Bon Appetit recipe, tweaked only ever so slightly.

Serve with steamed white rice and a vegetable side such as sunomono-style cucumbers or stir-fried broccoli.

2 garlic cloves, thinly sliced
3 tablespoons fresh lime juice
2 tablespoons soy sauce
2 teaspoons honey
1 tablespoon plus 2 teaspoons vegetable oil

This Bon Appetit recipe was good, but I've posted it here with a few tweaks we'd recommend for next time.

• 2 tablespoons kosher salt, divided
• 2 teaspoons plus 1 tablespoon freshly ground black pepper
• 1 1/2 teaspoons paprika
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 3–4-lb. chicken parts (just boneless breasts worked fine)
• 1 cup buttermilk
• 1 large egg
• 2-3 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 qt Peanut oil (for frying)

An easy way to use miscellaneous southeast asian ingredients at the end of the week. We took our cues from the kitchn.

• Rolls
• Protein of choice
• Crunchy veg - cucumber, jicama
• Pickled veg - carrots
• Spicy veg - jalapeno
• Herbs - cilantro, mint
• Mayo
• Other sauces of choice

Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

INGREDIENTS
1 small shallot, thinly sliced into rings
2 garlic cloves, finely grated
½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
2 Tbsp fresh lime juice
½ teaspoon kosher salt
1 ripe but firm mango, peeled, cut into ½-inch-thick spears
½ English hothouse cucumber

Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

INGREDIENTS
1 small shallot, thinly sliced into rings
2 garlic cloves, finely grated
½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
2 Tbsp fresh lime juice
½ teaspoon kosher salt
1 ripe but firm mango, peeled, cut into ½-inch-thick spears
½ English hothouse cucumber

Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

INGREDIENTS
1 small shallot, thinly sliced into rings
2 garlic cloves, finely grated
½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
2 Tbsp fresh lime juice
½ teaspoon kosher salt
1 ripe but firm mango, peeled, cut into ½-inch-thick spears
½ English hothouse cucumber

Via Bon Appetit, with some modifications:

• 4 small bone-in, skin-on chicken thighs (about 2 pounds total)
• Kosher salt
• Very small potatoes (or sunchokes?), cut down to 1" diameter pieces (about 6 fingerling potatoes)
• 2 tablespoons harissa paste
• 2 tablespoons extra-virgin olive oil, divided
• 2 medium leeks (white and light green parts), cleaned, thinly sliced
• 5 garlic cloves, crushed

1 pound small Yukon Gold potatoes, scrubbed
1 small onion, chopped
2 serrano chile, seeds removed if desired, chopped
1 2-inch piece ginger, peeled, chopped
1 cup chopped fresh cilantro, plus more for serving
¼ cup vegetable oil
1 can chickpeas, rinsed, patted dry
Freshly ground black pepper
2 teaspoons chaat masala
2 tablespoons prepared tamarind chutney, divided
pinch of sugar

1 cup raita yogurt

¼ cup sev or similar/fried noodles

A few years ago when we visited Iceland, we had an amazing langostine stew at Fjörubordid near Reykjavik. It was so good, we detoured to return on our way back through. This recipe (which we haven't made yet) looks close to replicating it.

• 2 lb. shell-on whole langoustines
• 8 tbsp. unsalted butter
• 2 tbsp. olive oil (for stock)
• 2 carrots, minced (for stock)
• 2 stalks celery, minced (for stock)
• 1 large yellow onion, minced (½ for stock)
• 2 tbsp. tomato paste
• 2 tsp. paprika

A simple, quick-marinating but tasty and hip steak recipe, Bon Appetit photo-shoot ready, serves 4.

• 1½ pounds hanger steak, center membrane removed, cut into 4 pieces
• 3 sprigs ea thyme, rosemary, chopped
• 1 Fresno or mild jalapeno, finely diced
• 6 garlic cloves, smashed
• ¼ cup dry red wine
• 2 Tbsp olive oil
• Smoked salt, grill spice mix, and extra freshly ground black pepper

1-2 hours before grilling, take hanger steak from the fridge, remove center membrane, and salt with smoked (or just kosher) salt and a salt/pepper/spices grilling mix. Let sit for 15-30 minutes.

• 1 1/2 cups pitted and sliced mixed stone fruit (peaches, plums, apricots, cherries)
• 1 shallot, thinly sliced
• ¼ cup marcona almonds or hazelnuts
• sharp greens (watercress)
• mint
• 6 Tbs. extra-virgin olive oil
• 3 Tbs. Champagne vinegar or white wine vinegar
• 1 tsp. Dijon mustard
• Sea salt and freshly ground pepper, to taste
• ¼ cup crumbled goat cheese cheese

http://www.myrecipes.com/recipe/stone-fruit-salad-with-toasted-a... http://whatsgabycooking.com/summer-stone-fruit-salad/ https://www.williams-sonoma.com/recipe/watercress-and-stone-frui...

• cherry tomatoes halved or heirloom tomatoes, sliced
• chopped red onion

• diced celery, optional

• 3 tablespoons Sherry vinegar, divided

• 3 tablespoons prepared horseradish
• 2 tablespoon Worcestershire sauce
• Juice of 1 lime
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon celery salt
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Based loosely on http://www.epicurious.com/recipes/food/views/flank-steak-with-bl...

This recipe presumes a bread machine.

• 1⅓ c water
• ¼ c grains (fast-cooking better)
  ⅛ c gluten
  2 cups wheat flour
  1 c less ⅛ white flour
  2 T dry milk
  2 t salt
  3 T honey (use a T measure to make indents in the flour, pour in)
  3 T butter in small pieces
  just less than 2t yeast on top

Add ingredients in order - the gluten and flour will "float" on top of the water, make sure the grains you add are in the water to soak.

Adapted from Bon Apetit, ~4 servings

Leche De Tigre

• ⅔ cup fresh lime juice
• 2 garlic cloves, smashed
• 1 tablespoon (packed) chopped fresh cilantro leaves

• ½ ají limo or habanero chile, seeded, halved lengthwise

• ½ small red onion, chopped

• ½ cup bottled clam juice (optional)
• Kosher salt

Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

Adapted from Bon Apetit, ~4 servings

Leche De Tigre

• ⅔ cup fresh lime juice
• 2 garlic cloves, smashed
• 1 tablespoon (packed) chopped fresh cilantro leaves

• ½ ají limo or habanero chile, seeded, halved lengthwise

• ½ small red onion, chopped

• ½ cup bottled clam juice (optional)
• Kosher salt

Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

Adapted from Bon Apetit, ~4 servings

Leche De Tigre

• ⅔ cup fresh lime juice
• 2 garlic cloves, smashed
• 1 tablespoon (packed) chopped fresh cilantro leaves

• ½ ají limo or habanero chile, seeded, halved lengthwise

• ½ small red onion, chopped

• ½ cup bottled clam juice (optional)
• Kosher salt

Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

Based on a kitchn recipe, this was one of the best matzah brie batches I've ever made.

Serves 2

4 eggs, divided
splash milk or cream
1 dash salt
1 dash sugar, optional
2 sheets matzo
2 tablespoons unsalted butter

Crack all but one of the eggs into a large bowl; add the milk, salt, and sugar, if using; and whisk very well to combine.
Break the matzah into 1/2-inch pieces or smaller and add to the egg mixture.
Let stand for at least 10 minutes, or until matzah is soft and pliable.

Based on a kitchn recipe, this was one of the best matzah brie batches I've ever made.

Serves 2

4 eggs, divided
splash milk or cream
1 dash salt
1 dash sugar, optional
2 sheets matzo
2 tablespoons unsalted butter

Crack all but one of the eggs into a large bowl; add the milk, salt, and sugar, if using; and whisk very well to combine.
Break the matzah into 1/2-inch pieces or smaller and add to the egg mixture.
Let stand for at least 10 minutes, or until matzah is soft and pliable.

• 2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included
• 4 sprigs flat-leaf parsley
• 3 bay leaves, torn
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1 tablespoon yellow mustard seeds
• 1 medium onion, peeled, halved through root
• 1 large russet potato, peeled, halved crosswise
• 1 12-ounce bottle Guinness stout or other stout or porter
• 4 bay leaves
• 1 tablespoon coriander seeds

Hash

• ¼ cup chopped fresh flat-leaf parsley, plus more for serving

A recipe not yet tried from Cook's Illustrated.

A recipe not yet tried from Cook's Illustrated.

An untried recipe from Cook's Illustrated.

Some untried pumpkin-based recipes from one of our local farmer's market vendors.

Serves 4

• 1 lb cod, haddock, or halibut filet
• 1 lb waxy potatoes, boiled (or microwaved) and roughly chopped
• 1 small white onion, diced
• 12 oz milk
• 3 tbsp butter
• 4 tbsp flour
• salt and pepper
• (mustard? Curry? thyme? )
• ½ cup of breadcrumbs
• 1 cup grated cheese (edam or mild, easy-melting cheddar)
• 2 tablespoons chives
• White wine (optional)

Serve with plenty of rye bread and butter!

Salt fish and turn on broiler to low

In a (very) large skillet, saute fish in half of the butter (and white wine if available) until cooked through and flaking, flipping halfway through and covering to heat through

Remove fish and set aside, reserving liquids.

Add the remaining butter to the pan and saute onions over medium heat until translucent [Add any additional desired spices, such as mustard powder.]

Sprinkle flour on and stir to coat, then add the reserved liquids and deglaze the pan if needed

Gradually add milk, slowly heat until steaming. (This would be another option to add additional seasoning, such as thyme or other herbs, to allow their flavors to infuse the milk.)
Simmer for 3-4 min, stirring often, until the mixture becomes creamy.

Add potatoes and stir briskly to break up the potatoes a bit.

Add fish & stir gently. Adjust seasoning / salt and pepper.

DO AHEAD:
Fish stew base can be made up to this point and reserved for serving at a later time.

DAY OF:
Spoon into ramekins or another baking dish.
Add bread crumbs and cheese.
If fish stew base is still hot, broil for 5 minutes until cheese is bubbling and golden brown
If fish stew base is cold, heat through in a 400 degree oven for 15 minutes, then broil briefly to brown cheese.

Sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.

Serves 4

• 1 lb cod, haddock, or halibut filet
• 1 lb waxy potatoes, boiled (or microwaved) and roughly chopped
• 1 small white onion, diced
• 12 oz milk
• 3 tbsp butter
• 4 tbsp flour
• salt and pepper
• (mustard? Curry? thyme? )
• ½ cup of breadcrumbs
• 1 cup grated cheese (edam or mild, easy-melting cheddar)
• 2 tablespoons chives
• White wine (optional)

Serve with plenty of rye bread and butter!

Salt fish and turn on broiler to low

In a (very) large skillet, saute fish in half of the butter (and white wine if available) until cooked through and flaking, flipping halfway through and covering to heat through

Remove fish and set aside, reserving liquids.

Add the remaining butter to the pan and saute onions over medium heat until translucent [Add any additional desired spices, such as mustard powder.]

Sprinkle flour on and stir to coat, then add the reserved liquids and deglaze the pan if needed

Gradually add milk, slowly heat until steaming. (This would be another option to add additional seasoning, such as thyme or other herbs, to allow their flavors to infuse the milk.)
Simmer for 3-4 min, stirring often, until the mixture becomes creamy.

Add potatoes and stir briskly to break up the potatoes a bit.

Add fish & stir gently. Adjust seasoning / salt and pepper.

DO AHEAD:
Fish stew base can be made up to this point and reserved for serving at a later time.

DAY OF:
Spoon into ramekins or another baking dish.
Add bread crumbs and cheese.
If fish stew base is still hot, broil for 5 minutes until cheese is bubbling and golden brown
If fish stew base is cold, heat through in a 400 degree oven for 15 minutes, then broil briefly to brown cheese.

Sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.

½ lb mushrooms
1 leek
2 cloves garlic
kale or spinach
1 medium white potato
grated cheese
5-6 eggs, well beaten

Pre-heat oven to 375°

Slice the white part of the leek, combine with diced garlic.

In a large, oven-safe sautee pan or cast iron, sautee in olive oil until soft and lightly browned. Add in muchrooms and more olive oil as needed, continue until mushrooms are cooked, soft, and reduced in size. Add in balsamic vinegar kale an continue sauteeing until fully wilted and reduced. Remove from pan and set aside.

Courtesy of the internet and tweaked to address some errant sweet potato purchases. The tweaked version was a big hit!

Fills a ~9x13 oval dish.

Base
1 pound purple or white sweet potatoes (about 2 medium)

Filling
2.5 pounds orange sweet potatoes (about 4-5 medium)
1 egg
1/4 cup butter, melted
1/3 cup brown sugar
1 tsp salt
1/4 cup milk or heavy cream

Topping
1/8 cup brown sugar
2 Tbsp flour
1/4 cup melted butter

2 ripe Fuyu persimmons (wide, tomato/pumpkin shaped)
3 tablespoons Roughly Chopped Toasted Hazelnuts or walnuts
2 tablespoons pomegranate seeds
extra-virgin olive oil for drizzling
balsamic vinegar or pomegranate molasses, for drizzling, optional
Maldon sea salt or other flaky sea salt, for garnish
1 piece fresh burrata cheese

Thinly slice persimmon and distribute on a plate. Serve with burrata (or sliced fresh mozzarella), and nuts, pomegranite seeds sprinkled on top, lightly drizzle with olive oil.

Via http://saltandwind.com/recipes/417-persimmon-carpaccio-burrata-r...