September 2008
Poor Man's Gumbo
By Rachael Ray

12 slices bacon (about 1/2 pound)
2 ribs celery, chopped
1 onion, chopped
One 14.5-ounce can diced tomatoes
One 12-ounce can solid white tuna packed in water
1/4 cup tomato paste
1 jalapeño chile, seeded and chopped
1 teaspoon filé powder, such as Zatarain's
1 1/4 cups rice

1. In a large, heavy skillet, cook the bacon over medium heat until crisp. Transfer to a paper-towel-lined plate.

2. Drain off all but 1/4 cup bacon fat and return the skillet to the heat. Add the celery and onion and cook until tender, about 5 minutes. Add the tomatoes, tuna and its liquid, tomato paste, jalapeño and 1 cup water and simmer until thickened, about 20 minutes. Whisk in the filé powder; remove from the heat.

3. Meanwhile, in a medium saucepan, bring 2 1/4 cups salted water to a boil. Stir in the rice, cover, lower the heat and simmer until the water is absorbed, about 20 minutes. Serve the gumbo over the rice and crumble the bacon on top.

This recipe serves four and has a Prep Time of 25 minutes and a Cook Time of 30 minutes.

Rachael Ray 12-in. Nonstick Porcelain Enamel French Skillet, Green One of the most frequently used pans in any well-equipped kitchen. Skillets have sloped sides so that foods slide out easily. Used for cooking omelets, pancakes, quesadillas, sautéing vegetables, searing steaks, fish and poultry. The nonstick surface makes cleanup effortless. Porcelain Exterior is easy to clean while the cookware provides even heating. A nonstick interior lets foods slide out of the pan easily.Grippy Silicone Handles are comfortable in your hand and oven safe to 400°F. In fewer than five years, Rachael Ray has radically changed the way America cooks dinner. Her perky-girl-next-door swagger, her catchphrases for techniques, and her dinner ideology of simpler, less expensive and just in time have sold billions of books and placed her at the top of the talent heap of food television personalities.

September 2008
Chicken Salsa Soup
By Rachael Ray

Chicken Salsa Soup

1/4 cup extra-virgin olive oil
1 onion, chopped
1 head garlic, cloves finely chopped
2 pounds skinless, boneless chicken thighs
One 32-ounce container (4 cups) chicken broth
1 1/2 cups Salsa Fresca Salt
1 avocado, thinly sliced lengthwise
1 cup chopped cilantro
1/4 cup sour cream

1. In a large Dutch oven, heat the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic; cook for 3 minutes. Add the chicken thighs and broth, bring to a boil and simmer for 4 minutes. Stir in 1 cup salsa, cover and remove from the heat. Let stand until the chicken is cooked through, about 45 minutes. Transfer the chicken to a cutting board and shred.

2. Return the broth to a simmer; season with salt. Divide the chicken among 4 soup bowls and top with the avocado slices. Ladle the broth into the bowls and top each portion with the cilantro, sour cream and remaining salsa.

This recipe serves four and has a Prep Time of 10 minutes and a Cook Time of 1 hour.

Rachael Ray 7-qt. Cast Iron Dutch Oven, Blue In fewer than five years, Rachael Ray has radically changed the way America cooks dinner. Her perky-girl-next-door swagger, her catchphrases for techniques, and her dinner ideology of simpler, less expensive and just in time have sold billions of books and placed her at the top of the talent heap of food television personalities. Designed to perform on the stove or in the oven, this covered Dutch oven features a large cooking surface to roast a chicken, slow cook a hearty beef stew or simmer a three-bean chili. The lid fits snugly to lock in moisture and flavors. Large handles make it easy to transfer dinner from the stovetop or oven to the table. Cast iron provides even heating and excellent heat retention. The enamel finish means you don't have to pre-season your cookware. Oven safe to 500 degree's.

September 2008
Tex-Mex Stir-Fry
By Rachael Ray

Beefy Tex-Mex Stir-Fry

2 tablespoons extra-virgin olive oil
1 poblano chile, seeded and finely chopped
1 onion, chopped
1 1/2 tablespoons chili powder
1 pound ground beef
1 tomato, finely chopped
2 cups crushed tortilla chips
Salt and pepper
2 cups shredded Mexican cheese blend

1. In a large skillet, heat the olive oil over medium-high heat. Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes. Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes. Stir in the tomato and tortilla chips and season with salt and pepper.

2. Divide the meat mixture among 4 plates and top with the cheese.

This recipe serves four and has a Prep Time of 10 minutes and a Cook Time of 8 minutes.

Rachael Ray Hard Anodized 12 Inch Skillet This hard anodized aluminum cookware is brought to you by Rachael Ray This non stick skillet is the perfect size for family cooking or for cooking for a crowd The interior is durable and non stick and resists scratching The bright orange silicone handle is oven safe to 400º and feels great in your hand Anodized aluminum construction gives you fast even heating Lifetime limited warranty

2 cups chicken broth
1 1/2 cups long-grain white rice
5 tablespoons vegetable oil
1 pound thin pork loin chops, thinly sliced
Salt and freshly ground pepper
2 teaspoons Chinese five-spice powder
2 large eggs, beaten
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1 red bell pepper, seeded and thinly sliced
2 small carrots, shredded (a couple of handfuls)
1 scallion, thinly sliced on an angle
1 cup fresh or thawed frozen peas
3 cloves garlic, finely chopped
One 2-inch piece fresh ginger, peeled and grated or minced
1/3 to 1/2 cup tamari (dark soy sauce)

1. In a medium saucepan, bring the broth and 3/4 cup water to a boil. Stir in the rice, cover and cook over low heat for 18 minutes. Fluff with a fork and spread on a baking sheet to cool.

2. In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat. Season the pork with salt, pepper and the five-spice powder; add to the pan and stir-fry for 3 minutes. Transfer to a plate.

3. Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes. Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium. Add the mushrooms, red bell pepper and carrots and stir-fry for 2 minutes. Add the scallion, peas, garlic and ginger and stir-fry for 1 minute. Add the cooked rice and crisp it for a couple of minutes. Stir in the tamari and reserved pork.

Lastly, don’t take food too seriously – I don’t! Have fun with it!

3 large eggs, beaten
1/2 cup milk
A couple drops pure vanilla extract
1/3 cup cream cheese, softened
1/3 cup raspberry or strawberry preserves
1 cup pure maple syrup
8 slices white bread
2 tablespoons butter

1. In a wide, shallow bowl, whisk together the eggs, milk and vanilla and set near the stove. In a small bowl, mix together the cream cheese and preserves; set aside.

2. Warm the syrup in a small saucepan over low heat or in the microwave on high for 1 minute.

3. Spread the cream cheese mixture evenly over 4 bread slices. Top with the remaining 4 bread slices to make 4 sammies. Cut each sammy using a 4-inch heart-shaped cookie cutter. Snack on the crusts.

4. Melt the butter in a large nonstick skillet over medium heat. Dip the hearts in the egg mixture and cook in the skillet, turning once with a spatula, until golden brown, about 3 minutes on each side. Serve the hearts with the warm syrup.

1/4 pound bacon (about 5 slices), cut into 1/2-inch pieces 1 tablespoon Worcestershire sauce 1/2 teaspoon sugar 1/4 teaspoon dry mustard Couple dashes hot sauce, such as Tabasco 1 1/2 pounds green beans, trimmed and rinsed 1/3 cup jarred roasted red peppers, coarsely chopped

1. In a large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Remove the skillet from the heat and stir the Worcestershire sauce, sugar, mustard and hot sauce into the bacon fat. Return the skillet to high heat, add the green beans and cook, tossing occasionally with tongs, until crisp-tender, about 6 minutes. Stir in the red peppers and half the bacon, tossing until warmed through, about 1 minute. Top with the remaining bacon.

This recipe has a prep time of 15 minutes and a cook time of 15 minutes.

20 large white mushrooms (about 2 pounds total), stems removed 1 cup leftover stuffing 1/2 cup finely grated parmesan cheese

1. Preheat the oven to 400°. On a lightly greased baking sheet, bake the mushroom caps, stem sides down, for 10 minutes.

2. Meanwhile, in a small bowl, combine the stuffing and cheese. Flip the mushroom caps over and mound the stuffing into each one. Bake until the mushrooms are tender and the stuffing is golden, about 20 minutes.

This recipe has a prep time of 5 minutes and a bake time of 30 minutes.

One 12- to 16-pound turkey Salt and pepper 1 lemon, halved 2 sprigs rosemary Extra-virgin olive oil 1 tablespoon chopped fresh thyme leaves

1. Position a rack in the lower third of the oven and preheat to 450°. Remove the giblets and neck from the turkey and reserve for making gravy, if desired. Rinse the bird and pat dry. Season the cavity with salt and pepper; place the lemon and rosemary inside. Tuck the wings under the body. Set the turkey on a rack, breast side up, in a large roasting pan. Rub with olive oil, sprinkle with the thyme and season with salt and pepper.

2. Transfer the turkey to the oven and lower the heat to 400°. Roast, basting with the pan juices every half hour, until an instant-read thermometer inserted into the thickest part of the thigh, without touching the bone, registers 165°, about 21/2 to 31/4 hours; cover with aluminum foil to prevent overbrowning, if necessary.

3. Let the turkey rest, loosely covered with foil, for at least 15 minutes before carving.

This recipe has a prep time of 10 minutes and a bake time of 2 1/2 to 3 1/4 hours.

MAKES TWELVE

A Prep Time of 35 minutes and with a Bake Time of 10 minutes
1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened 1 cup packed light brown sugar 2 large eggs, at room temperature, lightly beaten 1 cup canned pure pumpkin puree 1 tablespoon pumpkin pie spice 1 1/2 teaspoons pure vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon plus 2 pinches salt 1 2/3 cups flour 4 ounces cream cheese, chilled 1 cup confectioners' sugar

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.

2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

4 (packed) cups spinach leaves 1 cup grated parmigiano-reggiano cheese 1 stick (4 ounces) butter, softened 4 cloves garlic, smashed and peeled Salt and pepper 1 loaf Italian bread, split lengthwise

1. Preheat the oven to 425°. Using a food processor, puree the spinach, cheese, butter and garlic; season with salt and pepper.

2. Spread the bread with the spinach butter and cut into 2-inch cubes. Place on a baking sheet and bake until crisp, 8 to 10 minutes.

INGREDIENTS:
8 potato skin halves 2 Tbsp. butter, melted 1 cup shredded Cojack cheese 1 tomato, seeded and chopped 1/2 cup sliced green onions Sour cream

PREPARATION:
1) Place potato shells, skin side up, on broiler pan and brush with melted butter. Broil 5" from heat for 4 to 5 minutes until crisp and golden. Turn potatoes over and sprinkle cheese, tomato and green onions into the potato hollow.

2) Return to oven and continue broiling about 1-2 minutes until cheese is melted and potatoes are hot. Serve hot with sour cream. 8 potato skins

Prep Time : 15min
Cook Time : 7min

There is a controversy about who actually invented these appetizers. The most told story is they were originally served at the Anchor Bar in Buffalo, New York, by the owner in 1964. Calvin Trillin did a wonderful story about the search for the origin of these tidbits in his book Third Helpings, which is a must-read for any foodie.
He points out that the wife of the owner actually came up with the recipe as a way to use up leftover chicken wings, when some favored customers came in after hours.

INGREDIENTS:
1/3 cup blue cheese, crumbled
1 cup mayonnaise
1/3 cup sour cream
1 Tbsp. freshly squeezed lemon juice
2 cloves garlic, minced
salt and pepper to taste
2 dozen chicken wings
oil for deep frying
1/4 cup butter, melted
hot pepper sauce to taste (you can use up to 1 bottle!!)
celery sticks

PREPARATION:
1) In medium bowl, combine blue cheese, mayonnaise, sour cream, lemon juice, garlic, and salt and pepper and mix well. Set aside, well covered, to chill in refrigerator. Heat 3" of oil in a deep fryer until it reaches 375 degrees.

2) Deep fry the chicken wings in the hot oil until crisp and brown, about 8 to 10 minutes. Drain well, pour over butter mixed with the hot pepper sauce and toss. Serve with blue cheese sauce and celery sticks (to moderate the heat).

Prep Time : 20min
Cook Time : 10min

Salt

Two 9-ounce packages fresh linguine

One 12- to 16-ounce jar roasted red peppers, drained and halved

3 tablespoons extra-virgin olive oil (EVOO)

1 onion, chopped

3 to 4 cloves garlic, grated or finely chopped

1/2 teaspoon crushed red pepper

1 cup dry white wine

One 14.5-ounce can crushed fire-roasted tomatoes

Black pepper

36 mussels (about 2 pounds), debearded

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.

2. While the pasta is working, using a food processor, puree the roasted peppers.

3. In a deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes, stirring frequently. Add the wine and reduce for about a minute, then stir in the pureed peppers and the tomatoes; season to taste with salt and black pepper. Add the mussels to the pan, cover tightly and cook until the shells open, about 5 minutes (discard any unopened mussels).

4. Divide the mussels among 4 large, shallow bowls and spoon a little sauce on top. Using tongs, transfer the cooked pasta from its water to the sauce in the skillet and toss to coat. Pile the pasta alongside the mussels.

This recipe is for four servings.

3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
One 29-ounce can tomato sauce
1 tablespoon chili powder
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
One 2-pound rotisserie chicken, meat shredded
1 pound muenster cheese, grated
3 chipotle chiles in adobo sauce, seeded and finely chopped
Twelve 6-inch corn tortillas

1. In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside.

2. Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.

3. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.

This recipe is for six servings and has a Prep Time of 25 minutes and a Cook Time of 25 minutes.

1 cup couscous
1/3 cup roasted cashews, chopped
5 scallions — 3 chopped, 2 cut into matchsticks for garnish
Grated peel and juice of 1 orange
1/4 cup dry sherry
2 1/2 tablespoons soy sauce
2 1/2 tablespoons mirin (sweetened rice wine)
1 tablespoon toasted sesame oil, plus more for brushing
1 1/2 tablespoons grated fresh ginger
4 cups baby spinach
Four 6-ounce skinless salmon fillets
Salt and pepper

1. Build a charcoal fire or preheat a gas grill. In a small bowl, combine the couscous, cashews, chopped scallions and orange peel; set aside.

2. In a measuring cup, whisk together the orange juice, sherry, soy sauce, mirin, 1 tablespoon sesame oil and the ginger; set aside.

3. Tear off four 2-foot-long sheets of heavy-duty foil and fold each in half to form a rectangle; brush the center of each lightly with sesame oil. Divide the couscous mixture evenly among the 4 rectangles and top each pile with 1 cup baby spinach and a fish fillet; season with salt and pepper. Fold the edges of the foil up and inward to start forming a packet. Whisk the grilling sauce and pour about 1/4 cup into each packet. Roll up the edges of the foil together to seal.

4. Grill the packets over indirect medium heat, with the lid down, for 25 minutes. Let the fish rest for 3 minutes before opening the packets. Garnish with the remaining scallion matchsticks.

This recipe has a Prep Time of 15 minutes and a Cook Time of 25 minutes.

1 large shallot
1/3 cup smoked almonds (a generous handful)
1/3 cup chopped flat-leaf parsley (a generous handful)
1/3 cup oil-cured sun-dried tomatoes (a generous handful)
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil (EVOO), plus more for brushing
8 small portobello mushroom caps, wiped clean
One 18-ounce tube prepared plain or sun-dried tomato polenta, cut into 16 equal slices
Salt and pepper
8 slices smoked mozzarella or scamorza cheese
4 ribs celery with leafy tops, thinly sliced
2 bunches (about 8 ounces) arugula or spinach, chopped (about 4 cups)

1. Preheat a grill or grill pan to medium-high. Using a food processor, puree 1/4 cup water, the shallot, almonds, parsley, sun-dried tomatoes, vinegar, Worcestershire sauce and mustard. With the machine on, pour in 1/2 cup EVOO to form a smooth, thick dressing. Pour about two-thirds of the dressing into a large bowl. Add the mushroom caps and turn to coat.

2. Place the mushrooms on the grill, cover the grill (or cover the grill pan with foil) and cook, turning once, 7 minutes total. Brush the polenta slices with EVOO and season with salt and pepper. Grill until just heated through, about 4 minutes. Place the "burgers" on the polenta rounds, top with a slice of cheese and another polenta round and cook until the cheese melts, 1 minute more.

3. Toss the celery and arugula with the remaining dressing. Serve 2 "burgers" with the salad alongside.

This recipe makes 4 servings.

FOUR SERVINGS

1/3 cup extra-virgin olive oil (EVOO), plus more for drizzling
Four 6-ounce tuna steaks (about 1 inch thick)
Salt and freshly ground pepper
1 pound small red or yellow-fleshed potatoes, halved
1 1/2 pounds green beans, cut into 1-inch pieces
1 cup packed basil leaves
1/4 cup pine nuts, toasted
1 clove garlic
1 teaspoon grated lemon peel (eyeball it)
1/2 cup freshly grated Parmigiano Reggiano-cheese (a couple of generous handfuls)

1. Preheat an outdoor grill or a grill pan to medium-high. Drizzle EVOO on both sides of the tuna steaks; season with salt and pepper.

2. In a medium pot, cover the potatoes with cold water and bring to a boil. Salt the water, lower the heat and simmer for 10 minutes. Add the beans; cook for 4 minutes.

3. While the potatoes cook, using a food processor, puree the basil, pine nuts, garlic, lemon peel, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. With the machine on, pour in the 1/3 cup EVOO in a steady stream. Transfer the pesto to a large bowl and stir in the cheese.

4. Grill the tuna steaks for 2 minutes on each side for medium-rare.

5. Drain the potatoes and beans, add to the pesto and toss to coat; season to taste with salt and pepper. Serve alongside the tuna steaks.

FOUR SERVINGS

Four 1 1/2-inch-thick beef tenderloin steaks
Salt and freshly ground pepper
4 sage leaves
4 slices pancetta
3 tablespoons extra-virgin olive oil (EVOO)
3 cloves garlic, smashed and grated
Flat-leaf parsley, finely chopped (a generous handful)
Grated peel of 1 lemon
1/4 to 1/2 teaspoon crushed red pepper
8 jumbo shrimp, peeled and deveined
8 cherry tomatoes

1. Preheat an outdoor grill or a grill pan to medium-high. Soak four 8-inch wooden skewers in water and set aside. Season the steaks lightly with salt and pepper. Top each steak with a sage leaf and a slice of pancetta. Using kitchen twine, tie up each steak like a package and transfer to the grill. Cover with the grill lid or loosely with foil and grill for 4 minutes on each side for medium-rare, or 6 minutes on each side for medium. Cut off the string and let the steaks rest.

2. While the steaks cook, in a bowl, mix the EVOO, garlic, parsley, lemon peel and crushed red pepper. Coat the shrimp with the oil mixture. On a soaked skewer, thread 1 shrimp through its tail end, then 1 cherry tomato and then the shrimp through its head end so that the cherry tomato nests in the curve of each shrimp; repeat with another shrimp and tomato on the same skewer. Prepare 3 more skewers with the remaining shrimp and tomatoes. Grill the shrimp for 2 to 3 minutes on each side until pink and opaque. (Alternatively, broil the shrimp skewers 6 inches from the heat, turning once.)

3. Serve the steaks pancetta-side up with the shrimp skewers alongside.

1 stick (4 ounces) unsalted butter, chilled
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips

1. Preheat the oven to 350°. Using an electric mixer, beat the butter with the granulated and brown sugars until just combined and sandy (do not cream). Mix in the egg until just combined, about 3 seconds. Add the flour, baking soda and salt and mix until just incorporated. Mix in the chocolate chips.

2. On a large ungreased cookie sheet, drop heaping tablespoonfuls of dough a few inches apart. Bake until just golden around the edges, about 20 minutes. Transfer the cookie sheet to a rack to cool completely.

Recipe makes one dozen cookies with a prep time of 15 minutes and a bake time of 20 minutes.

4 cups large chunks of crusty bread
1 cup milk
1 pound ground lamb
1 egg
1/2 cup grated Parmigiano-Reggiano cheese (a generous handful)
4 cloves garlic, minced
2 teaspoons grated lemon peel
2 pinches ground allspice
Salt and freshly ground pepper
1 small onion, peeled
3 tablespoons extra-virgin olive oil (EVOO)
One 28-ounce can crushed tomatoes
2 cups chicken broth
Flat-leaf parsley, finely chopped (a generous handful)
Fresh mint, finely chopped (a generous handful)
2 tablespoons butter
One 10-ounce box (1 1/2 cups) couscous
1/4 cup pine nuts (a generous handful), toasted

1. In a bowl, soak the bread in the milk for a few minutes until softened, then squeeze out excess liquid and transfer to a food processor; pulse to grind. Place in a large bowl; add the lamb, egg, cheese, one-quarter of the garlic, the lemon peel and allspice; season with salt and pepper. Grate about 2 tablespoons of the onion into the lamb. Combine the mixture and roll into meatballs the size of walnuts (20 to 25 balls).

2. In a deep skillet, heat the EVOO, 3 turns of the pan, over medium heat. Add the remaining garlic, grate in the remaining onion and cook until softened, about 3 minutes. Stir in the tomatoes and 1/2 cup chicken broth and cook until bubbling. Add the meatballs and simmer, turning over if they're not fully submerged, until cooked through, about 8 minutes. Stir in the parsley and mint and season to taste with salt and pepper.

3. Meanwhile, in a small saucepan, bring the remaining 1 1/2 cups chicken broth and the butter to a simmer. Stir in the couscous, turn off the heat, cover and let stand for 5 minutes. Add the pine nuts and fluff with a fork.

4. Serve the meatballs and sauce over the couscous.

Four Servings

8 ounces semisweet chocolate, chopped
2 to 3 tablespoons unsweetened cocoa powder, sifted
3 cups half-and-half
1/2 cup sugar
1 large egg plus 2 egg yolks
1 cup heavy cream, whipped
8 Oreo cookies, chopped

1. In a medium bowl, mix the chocolate and cocoa powder and set aside.

2. In a medium, heavy saucepan, heat the half-and-half over medium-high heat until almost boiling (bubbles will form around the edges).

3. In a heatproof bowl, whisk together the sugar and eggs until thick and pale yellow, about 2 minutes. Slowly whisk half of the hot half-and-half into the egg mixture and then pour the mixture into the saucepan. Bring just to a boil over medium heat and cook, whisking constantly, until bubbly and thickened, 1 minute.

4. Pour the custard through a sieve into the reserved chocolate-cocoa mixture and whisk until smooth. Let cool slightly then press plastic wrap onto the surface to cover and refrigerate until cold, about 2 hours.

5. Scoop the chocolate pudding into individual cups and top with the whipped cream and cookies.

Serves four and has a Prep Time of 10 min (plus chilling) and a Cook Time of 10 min.

Four 8-ounce boneless lamb leg steaks or beef sirloin steaks (1 inch thick)
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil (EVOO)
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 cubanelle pepper, seeded and thinly sliced
4 cloves garlic, finely chopped
1 1/2 cups chicken broth
2 tablespoons butter
2 pinches ground cinnamon
One 10-ounce box couscous (1 1/2 cups)
1/4 cup slivered almonds, toasted
8 to 10 Peppadew peppers, chopped
1/4 cup hot pickled yellow peppers, chopped
Fresh flat-leaf parsley, finely chopped (a generous handful)
Fresh mint, finely chopped (a generous handful), if using lamb leg steaks

1. Pat the steaks dry, season with salt and pepper on both sides and let stand for about 10 minutes. 2. In a medium skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat until very hot. Add the fresh peppers and garlic, season with salt and pepper and cook, tossing often, until the peppers begin to brown, about 10 minutes. Remove from the heat, cover and keep warm.

3. On a large nonstick griddle, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat until smoking hot. Add the steaks and cook for 3 to 4 minutes on each side for medium-rare and for 5 minutes on each side for medium. Let rest.

4. In a small saucepan, bring the chicken broth, butter and cinnamon to a boil. Add the couscous and cover the pan. Turn off the heat, let stand for 5 minutes, then fluff with a fork and stir in the nuts.

5. Add the Peppadew peppers and pickled yellow peppers to the sautéed peppers, warm briefly and mix in the parsley and mint. Serve the peppers on top of the steaks with the couscous alongside.

This recipes makes four servings.

8 SERVINGS Prep time 30 min (plus chilling and freezing)

1 cup (1/2 pint) heavy cream
12 ounces (1 package) semisweet chocolate chips
1 12-ounce marble pound cake, such as Entenmann's brand, cut into 1/2-inch-thick slices
1 pint vanilla ice cream, softened
20 chocolate wafers, such as Nabisco brand, plus 4 crushed wafers
1 pint chocolate ice cream, softened

1. In a small saucepan, bring the heavy cream to a boil over medium-high heat. Put the chocolate chips in a heatproof medium bowl and pour the boiling cream over the chocolate. Let sit until the chocolate is melted, about 2 minutes. Stir the mixture with a fork for about 2 minutes, until the ganache is smooth.

2. Line a nonstick 9 x 5 x 3¾-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing a 4-inch overhang on all sides.

3. Pour half of the ganache (1 cup) evenly into the lined pan and spread to cover the base. Cover the ganache with a single layer of tightly packed cake slices; be sure the layer is flat and even. Working quickly, spread the vanilla ice cream evenly over the pound cake. Cover the ice cream with a layer made of half of the chocolate wafers. Spread the remaining ganache evenly over the wafers, then top the ganache with another layer, using all of the remaining wafers, and place the cake in the freezer for about 30 minutes to chill and firm up.

4. Remove the cake from the freezer and spread the chocolate ice cream over the wafers. Top with another flat, single layer of tightly packed slices of pound cake, trimming 1 or 2 slices to fill in the gaps (there will be a few slices left over). The cake may be slightly higher than the pan. Cover the cake completely with the plastic overhang and freeze until firm, at least 5 hours or overnight.

5. To loosen the ice cream cake from the pan, open the plastic wrap and invert the pan over a flat serving platter. Remove the plastic wrap. Scatter the crushed chocolate wafers over the ice cream cake, then slice and serve immediately.

Makes 4 Single-Serving Pizzas PREP TIME 20 min; COOK TIME 40 min

One can (15 ounces) crushed tomatoes
1 tablespoon extra-virgin olive oil, plus more for coating
1/2 teaspoon salt, or to taste
1 pound pizza dough from your favorite pizza shop or supermarket's refrigerator or freezer section, divided into 4 equal pieces
2 cups (8 ounces) shredded mozzarella
Bunch of basil

1. In a medium bowl, stir together the tomatoes, 1/4 cup of water, olive oil and the salt. Adjust the seasoning if necessary.

2. Preheat a grill to medium-high. On a lightly oiled, inverted baking sheet, pat out 1 piece of pizza dough with your fingers into a free-form shape about 1/4 inch thick. Lift and transfer the dough onto the grill and cook with the grill cover down until the crust holds its shape and grill marks appear, about 3 minutes.

3. Using a spatula, flip the crust over onto the coolest part of the grill. Spoon a couple of tablespoons of the tomato sauce over the dough and scatter with about a 1/4 of the mozzarella. Cook with the grill cover down until the cheese is melted, about 3 to 5 minutes. Remove the pizza from the grill and top with basil leaves. Repeat with the remaining dough and toppings.

4 split chicken breasts, skin on (about 4 pounds)
3 small onions, peeled
4 celery ribs, quartered
3 carrots, peeled and quartered
1 teaspoon salt
6 whole black peppercorns
One piece of Parmesan cheese rind, about 2 inches wide (optional)
A few handfuls of broken spaghetti (about 1-inch pieces), cooked until al dente
Freshly grated Parmesan cheese
Flat-leaf parsley, finely chopped (optional)

1. Place the chicken breasts in a soup pot and cover with cold water by 2 inches. Bring to a boil, skimming any froth, then reduce the heat to low. Add the onions, celery, carrots, salt, peppercorns and Parmesan rind, and simmer, partially covered, until the chicken is cooked through, 1 hour. Remove the chicken and set aside. Continue to simmer the soup, uncovered, for 1 hour longer, then remove the carrots and onions and set the vegetables aside.

2. Strain the broth through a sieve into a large bowl. Using the back of a wooden spoon, press the celery to release its juice (and flavor). If planning to eat the soup right away, skim the surface and discard any fat. If not, cool the soup completely and chill, covered, in the refrigerator. Before reheating, skim the fat. Serve the chicken soup with torn pieces of the chicken and the carrots, onions, spaghetti, Parmesan and parsley.

This recipe serves six and has a prep time of 15 minutes and a cook time of 2 hours.

4 tablespoons unsalted butter
1 onion, finely chopped
4 garlic cloves, finely chopped
One 16-ounce package frozen corn kernels, thawed
One 16-ounce jar roasted red peppers, undrained
1/2 cup salad croutons, plus more for garnish v 1 teaspoon ground cumin
Two 14-ounce cans chicken broth
1/2 cup sour cream
Salt and freshly ground pepper
Hot sauce

1. In each of 2 medium saucepans, heat 2 tablespoons butter over medium-low heat. Add half of the onion and garlic to each pan and cook, stirring frequently, until softened, about 7 minutes. Add the corn to one pan, and add the roasted red peppers with their brine along with the croutons and cumin to the other pan. Add 1 can chicken broth to each pan and bring to a boil. Reduce the heat and simmer both soups, stirring occasionally, for 20 minutes. Stir the sour cream into the corn soup.

2. Using a hand blender, puree each soup in its pan; season to taste with salt and pepper. Season the pepper soup with hot sauce to taste. To serve, using two measuring cups, pour the soups simultaneously into opposite sides of each bowl; top with croutons.

This recipe serves four and has a prep time of 15 minutes and a cook time of 30 minutes.

3 tablespoons extra-virgin olive oil (EVOO)
2 large bulbs fennel—quartered, cored and coarsely chopped, fronds reserved for garnish
1 large onion, chopped
4 ribs celery with leafy tops,thinly sliced on an angle
3 carrots, peeled and thinly sliced on an angle
4 cloves garlic, finely chopped
1 bay leaf
Salt and pepper
Two 32-ounce containers (8 cups) chicken broth
1/2 pound egg noodles
1/2 cup grated parmigiano-reggiano cheese
1/4 cup pine nuts, chopped
4 tablespoons butter, softened
1/2 loaf ciabatta bread, split
2 teaspoons grated lemon peel

1. In a soup pot, heat the EVOO, 3 turns of the pan, over medium high heat. Add the fennel, onion, celery, carrots, garlic and bay leaf; season with salt and pepper and cook until the vegetables are softened, 10 minutes. Add the chicken broth and bring to a boil. Stir in the egg noodles and cook until al dente, about 10 minutes.

2. Preheat the broiler. Using a food processor, combine the cheese, nuts and butter. Lightly toast the ciabatta halves under the broiler for about 2 minutes. Spread the cheese mixture on the toast and melt under the broiler. Cut into eighths.

3. Discard the bay leaf; sprinkle the fennel fronds on the soup. Add the lemon peel. Ladle the soup into bowls and serve with the toasts for dunking.

This recipe is for 4 servings.

5 tablespoons butter
2 carrots, finely chopped
2 leeks, white and light green parts only, finely chopped
Salt and pepper
1/3 cup flour
3 cups milk
One 12-ounce bottle amber beer, such as Dos Equis
1 1/2 tablespoons Dijon mustard
10 ounces sharp cheddar cheese, grated (about 3 1/2 cups)
Croutons, for garnish

1. In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes.

2. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes.

3. Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and pepper. Top with the croutons.

This recipe is for 4 servings and has a Prep Time of 10 minutes and a Cook Time of 20 minutes.

2 tablespoons extra-virgin olive oil (EVOO)
2 canned anchovy fillets
1/4 pound pancetta, cut into cubes
1 large baking potato, peeled and chopped
2 carrots, peeled and grated
1 onion, chopped
3 to 4 cloves garlic, grated or finely chopped
2 to 3 sprigs fresh rosemary
1 bay leaf
2 teaspoons sweet smoked paprika or ground cumin
1 teaspoon crushed red pepper
1/2 teaspoon ground allspice
Salt and black pepper
1 1/2 cups dried lentils
Two 32-ounce containers (2 quarts) chicken broth
One 14.5-ounce can fire-roasted diced tomatoes
1 bunch kale, stemmed and chopped (about 4 cups)
Crusty bread or rolls, for serving

1. In a large, heavy pot, heat the EVOO , 2 turns of the pan, over medium-high heat. Stir in the anchovies until melted, then add the pancetta and cook until crisp, 3 to 4 minutes. Add the potato, carrots, onion and garlic. Season with the rosemary sprigs, bay leaf, paprika, crushed red pepper, allspice and salt and black pepper to taste; cook until the vegetables are softened, 7 to 8 minutes.

2. Stir in the lentils, chicken broth and tomatoes and bring to a boil. Lower the heat, stir in the kale and simmer until the lentils are tender, about 30 minutes. Discard the bay leaf and rosemary sprigs. Serve the stoup with the crusty bread.

1/4 cup extra-virgin olive oil (EVOO)
2 large baking potatoes, peeled and sliced
1/4 inch thick
2 onions, quartered lengthwise and thinly sliced crosswise
2 to 3 sprigs fresh rosemary, leaves finely chopped
1 bay leaf
Salt and pepper
One 32-ounce container (4 cups) chicken or vegetable broth
1 bunch kale, stemmed and coarsely chopped
One 28-ounce can crushed tomatoes or fire-roasted tomatoes
3 large roasted red peppers
4 thick slices crusty whole grain bread
large cloves garlic, peeled and halved
1 cup shredded asiago cheese

1. In a medium soup pot, heat the EVOO , 4 turns of the pan, over medium to medium-high heat. Add the potatoes, onions, rosemary and bay leaf; season with salt and pepper and cook, stirring frequently, until softened, 7 to 8 minutes. Add the chicken broth and bring to a boil, 6 to 8 minutes. Add the kale in batches and cook until wilted, 1 to 2 minutes. Stir in the tomatoes.

2. Using a food processor or a mini chopper, puree the roasted peppers. Stir the pureed peppers into the soup pot, lower the heat to medium-low and simmer for 10 minutes. Discard the bay leaf.

3. Meanwhile, preheat the broiler; toast the bread, rub with the garlic halves and top with the cheese. Melt the cheese under the broiler for 1 minute. Serve the stoup with the toasts.

1/2 cup pure maple syrup
1 1/2 sticks (6 ounces) butter, 1 stick cut into chunks and softened, 1/2 stick softened
2 tablespoons chopped fresh thyme plus 6 sprigs
One 14-pound turkey, with giblets, rinsed
Salt and pepper
2 onions, chopped
2 ribs celery, chopped
2 1/2 cups apple cider
One 14.5-ounce can chicken broth
1/4 cup flour

1. In a small saucepan, bring the maple syrup to a boil. Lower the heat and simmer until reduced by half,
about 3 minutes. Pour into a bowl, then stir in 1 stick butter and the chopped thyme. Freeze for 30 minutes.

2. Position a rack in the lower third of the oven; preheat to 400°. Place the turkey, giblets and neck on a rack
in a large, heavy roasting pan. Season with salt and pepper. Using your fingers, gently loosen the skin
from the breast and spread about half of the maple butter over the breast meat under the skin. Rub the
remaining maple butter on the outside.

3. In a large bowl, combine the onions, celery, thyme sprigs and salt and pepper to taste; fill the turkey
cavity with two handfuls of the onion mixture. Tie the drumsticks together with kitchen string; tuck in the
wings. Scatter the remaining onion mixture around the turkey and pour 1 cup water into the pan.

4. Place the turkey in the oven and lower the temperature to 350°. Roast, basting with the pan juices and 1
cup cider, until an instant-read thermometer inserted in the thickest part of the thigh without touching the
bone registers 165°, about 2 hours and 40 minutes (during cooking, cover loosely with foil to prevent
overbrowning). Transfer the turkey to a platter and let rest.

5. Strain the pan drippings into a large glass measuring cup; discard the solids and skim off any fat.
Add enough chicken broth to make 3 1/2 cups of liquid. Set aside.

6. In a small bowl, combine the flour and remaining 1/2 stick butter. Place the roasting pan over 2 burners,
add the remaining 1 1/2 cups cider and cook over medium-high heat, scraping up the browned bits. Lower
the heat to medium and cook, stirring, for 4 minutes. Slowly whisk in the butter-flour paste and the
reserved pan juices. Cook, whisking, until thickened, about 10 minutes. Season with salt and pepper. Serve the
gravy with the turkey.

Prep Time of 35 min (plus chilling) and a Cook Time of 2 hr 40 min (plus resting). Serves 8 to 10 people.

3 pounds Cortland apples (about 6)
2 1/4 pounds Granny Smith apples (about 5)
2 tablespoons fresh lemon juice
1/2 cup apple cider
5 tablespoons packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
Pinch salt
One 9-inch frozen pie shell
1 large egg, beaten with 1 tablespoon water
1 1/2 tablespoons unsalted butter, cut into small pieces and chilled
Ice cream, for serving

1. Peel and core the apples; cut into 1-inch chunks. Add to a large, heavy skillet and toss with the lemon
juice. Stir in the cider, sugar, cinnamon, vanilla and salt; cook over medium-high heat, stirring
occasionally, until the liquid reduces, 18 to 20 minutes. Lower the heat to medium and continue to cook, stirring frequently and breaking up half of the apple chunks, until the apples are tender and the mixture is
thick, about 12 minutes more. Remove from the heat; let cool to room temperature.

2. Meanwhile, position a rack and a baking sheet in the center of the oven and preheat to 350º. Let the pie shell
sit at room temperature for 15 minutes; fill with 2 1/2 cups of the cooled apple mash (set aside
the rest for serving with the Cinnamon Sweet Rolls). Gently pull the sides of the pie shell away from
the pan, folding the dough about 2 inches over the filling and pinching together where necessary.

3. Brush the dough with the beaten egg. Top the filling with the butter. Bake until the crust is golden,
50 to 55 minutes. Transfer to a rack to cool. Serve warm or at room temperature with the ice cream.

Prep Time of 1 hour and a Bake Time of 1 hour