Lemon-Buttermilk Pudding Cakes

These cakes have a thin layer of pudding on the bottom and a cheesecake-like layer on the top.

• 1-1/2 oz. (3 Tbs.) unsalted butter, melted and cooled slightly, plus about 2 tsp. more, softened, for the ramekins
• 3/4 cup granulated sugar
• 3 large egg yolks, at room temperature
• 1 cup buttermilk, at room temperature
• 1/4 cup whole milk, at room temperature
• 1-1/8 oz. (1/4 cup) all-purpose flour
• 1/4 tsp. table salt
• 1/3 cup fresh lemon juice, at room temperature
• 4 large egg whites, at room temperature
• 1 Tbs. finely grated lemon zest
• 1/2 cup lightly sweetened whipped cream, for serving (optional)
• 1 cup fresh raspberries, blackberries, blueberries, or sliced strawberries, for serving (optional)

Position a rack in the center of the oven and heat the oven to 350°F. Butter eight 6-oz. ramekins and arrange them in a roasting pan or in two 8x8-inch Pyrex baking dishes. Fill a kettle with about 6 cups of water. Bring to a boil and set aside.

In a large bowl, whisk the melted butter with 1/2 cup of the sugar and the egg yolks until smooth and light, about 1 minute. Whisk in the buttermilk, milk, flour, and salt just until smoothly blended. Whisk in the lemon juice.

In a large bowl, beat the egg whites with an electric mixer (a hand-held or stand mixer fitted with a whisk attachment) on medium speed until frothy, 30 to 60 seconds. Increase the speed to high and beat just until the whites hold soft peaks—the peak should flop over immediately when the beater is lifted—30 to 60 seconds. Reduce the mixer speed to medium and very slowly sprinkle in the remaining 1/4 cup sugar. If necessary, stop the mixer and scrape down the sides of the bowl. Beat on high speed until the whites hold medium-firm peaks—the peak should hold its shape pretty well when the beater is lifted, but the tip will curl over on itself—30 to 60 seconds.

Spoon one-third of the whites onto the egg yolk mixture, sprinkle with the lemon zest, and gently whisk to blend. Using the whisk, gently fold and stir the remaining whites into the batter. The batter will be light and foamy but thin.

Spoon the mixture evenly among the ramekins—you can fill them to the top. Put the roasting pan with the ramekins in the oven and pour enough hot water from the kettle into the pan to reach about halfway up the sides of the ramekins. Bake until the tops of the cakes are light golden and puffed, 25 to 30 minutes. They should spring back slightly when touched. Take the cakes out of the water bath and let cool on a rack to room temperature. Then refrigerate for at least 2 hours and up to 24 hours before serving. Top the cakes with a small dollop of whipped cream and garnish with a few fresh berries, if using.

Butter-Rum Pudding Cakes

• Softened butter for the ramekins
• 2 oz. (1/4 cup) unsalted butter, melted and cooled slightly
• 2/3 cup packed dark brown sugar
•  3 large eggs, separated, at room temperature
• 1-1/8 oz. (1/4 cup) unbleached all-purpose flour
• 1/4 plus 1/8 tsp. table salt
• 1-1/3 cups plus 1 Tbs. whole milk, at room temperature
• 3 Tbs. good-quality light rum (this is an adult amount; reduce the rum to 2 tablespoons and increase the milk by 1 Tbs. for a kid-friendly version)
• 1 tsp. pure vanilla extract
• 1/4 cup granulated sugar
• Lightly sweetened whipped cream for serving (optional)

Position a rack in the center of the oven and heat the oven to 350°F. Butter eight 6-ounce ceramic ovennproof ramekins or Pyrex custard cups and arrange them in a baking dish or roasting pan (a 10x15-inch or two 8x8-inch Pyrex dishes work well).

In a large bowl, whisk the melted butter with the brown sugar and egg yolks until smooth, about 1 min. Add the flour and salt and pour in just enough milk to whisk the flour smoothly into the egg yolk mixture. Then whisk in the remaining milk, along with the rum and vanilla, until smooth. The mixture will be very fluid.

Put the egg whites in a large bowl. Beat with an electric mixer (a hand-held or a stand mixer fitted with the whisk attachment) at medium speed until the egg whites begin to foam, 30 to 60 seconds. Increase the speed to high and beat just until the egg whites hold soft peaks when the beater is pulled away from the whites, another 1 to 2  min. Reduce the mixer speed to medium. With the mixer running, very slowly sprinkle in the granulated sugar; this should take about a minute. Stop the mixer and scrape the bowl. Beat on high speed until the whites hold medium-firm peaks when the beater is pulled away, about another 30 seconds.

Scrape one-third of the egg whites onto the egg yolk mixture and whisk until combined. Gently incorporate the remaining egg whites evenly into the batter, using the whisk in a folding/stirring motion. The batter will still be thin.

Portion the mixture evenly among the ramekins; the cakes don’t rise much, so you can fill the ramekins to within 1/8 inch of the top. Pull out the oven rack and put the baking dish full of ramekins on the rack. Pour warm water into the dish to reach halfway up the sides of the ramekins. Bake until the tops of the cakes are light golden and slightly puffed and, when touched with a finger, they should feel spongy and spring back a bit but hold a shallow indentation, 25 to 30 min. Using tongs, carefully transfer the ramekins from the water bath to a rack. Let cool to room temperature and then refrigerate for at least 2 hours and up to 24 hours before serving, with whipped cream if you  like.

After-Dinner Coffee Ice Cream Sodas

The flavors of this fun grown-up soda come from the Italian caffè corretto: coffee that's been "corrected" with a shot of Sambuca.Searching for more fun drinks for grown-ups? Visit our Drinks & Entertaining page.

• 1 pint coffee ice cream
• 1/2 cup Sambuca
• 1 quart club soda

Put a 1/2-cup scoop of ice cream in each of 4 tall glasses. Drizzle 2 Tbs. Sambuca over each one and top off with club soda. Serve immediately with a straw and a long-handled spoon.

Marinated Strip Steak with Grilled Scallions

The intense flavor of this homemade marinade adds a special touch to these fine steaks. The grilled scallions make a perfect accompaniment to the beef.

• Four 1-inch-thick top loin (New York strip) steaks (8 to 10 oz. each), trimmed
• Kosher salt and freshly ground black pepper
• 5 Tbs. canola oil
• 2 Tbs. reduced-sodium soy sauce
• 4 tsp. chopped fresh thyme
• 1 Tbs. Worcestershire sauce
• 1 Tbs. Dijon mustard
• 1 Tbs. red-wine vinegar
• 1 large clove garlic, minced
• 10 scallions, bulbs split in half lengthwise if large

Sprinkle the steaks with 1-1/4 tsp. salt and 2 tsp. pepper.

In a medium bowl, mix 4 Tbs. oil with the soy sauce, 3 tsp. thyme, the Worcestershire, mustard, vinegar, and garlic. Put the steaks in a large bowl and coat them with the soy sauce mixture. Cover the bowl and marinate the steaks in the refrigerator, turning occasionally, for at least 4 hours and up to 1 day.

For a gas grill, light the front burner to medium-high and the back burner(s) to medium-low. For a charcoal grill, light a medium fire (about 300°F to 350°F) with two-thirds of the coals banked to one side. Clean and oil the grill grates. While the grill heats, set the steaks out at room temperature. Toss the scallions with the remaining Tbs. oil and 1/2 tsp. each salt and pepper.

Set the steaks over the hotter part of the fire and the scallions over the cooler zone. Cook, covered, until the scallions brown, about 3 minutes, and the steaks have good grill marks and easily release from the grate, about 4 minutes. Flip both the scallions and steaks. Cook the steaks until they’re just firm to the touch, pink when you slice into a thicker part, and register 135°F on an instant-read thermometer for medium-rare, about 4 minutes. Grill the scallions until browned and softened, about 3 more minutes.

Transfer the steaks to dinner plates, top with the remaining tsp. thyme, and serve with the scallions.

Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce

A salt, herb, and flour crust blankets the standing rib roast while it cooks, sealing in all the juices and infusing the meat with flavor. The result is a tender, perfectly medium-rare roast beef that’s seasoned all the way through. With a creamy sauce of dried morels and Marsala, it’s luxury on a plate.

• 2 cups kosher or sea salt
• 1 large egg white
• 3 Tbs. freshly ground black pepper
• 3 Tbs. chopped fresh thyme (stems included)
• 2 Tbs. chopped juniper berries
• 2 Tbs. chopped garlic
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 to 3 cups unbleached all-purpose flour; more for rolling
• One 3-bone standing beef rib roast (about 7 lb.), cut from the loin end, chine bone and fat cap removed
• 1 Tbs. vegetable oil
• Morel Sauce

Tip:

It’s a good idea to order your beef rib roast ahead of time. Ask the butcher to remove the chine bone and fat cap for you

In a stand mixer fitted with the paddle attachment, combine 1 cup water with the salt, egg white, pepper, thyme, juniper, garlic, and parsley. Mix on medium speed until blended. On medium-low speed, mix in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours.

An hour before you’re ready to roast, put the beef on the counter and let sit at room temperature.

Position a rack in the center of the oven and heat the oven to 350°F. Heat a large cast-iron skillet over medium-high heat. Add the oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan.

On a lightly floured surface, roll the dough into a 1/4-inch-thick rectangle. Drape the dough over the meat, tucking it in on all sides. Roast until an instant-read thermometer in the middle of the roast registers 125°F for rare or 135°F for medium rare, 1-3/4 to 2-1/4 hours. Let rest for 20 minutes, then remove and discard the crust. (After removing the crust, the roast can rest for up to 30 minutes more.) Carve and serve with the Morel Sauce.

Beef Tenderloin with Rosemary and Chocolate

This dish is based on a classic Italian recipe that calls for a touch of grated chocolate or cocoa to add complexity to a red wine sauce. The sauce doesn’t taste chocolatey; rather, it has a full-bodied, extraordinary flavor that you just can’t pin down. You can make this with any cut of roast beef or steak and the sauce can be prepared a day ahead.

• 1 2-lb. beef tenderloin roast
• 1/4 tsp. table salt, plus more to taste
• 1/4 tsp. freshly ground black pepper, plus more to taste
• 4 tsp. olive oil
• 1/2 cup chopped shallots
• 1 small carrot, finely chopped
• 1 stalk celery, finely chopped (about 1/4 cup)
• 1 clove garlic, minced (about 1 tsp.)
• 2 cups dry red wine
• 2 cups low-sodium beef broth
• 2 Tbs. tomato paste
• 1 bay leaf
• 1 sprig fresh thyme
• 1 Tbs. unsweetened natural cocoa powder
• 1 tsp. chopped fresh rosemary

Preheat the oven to 425°F.

Season the meat with the salt and pepper. In a large skillet, heat the 2 tsp. of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.

Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted  in the thickest part registers 140°F for medium-rare, about 30 minutes, or to your desired degree of  doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.

While the meat cooks, make the sauce. Heat the remaining 2 tsp. oil in a large saucepan over  medium-high heat. Add the shallots, carrot, and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more.

Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.

Steak Tacos with Cucumber-Avocado Salsa

This is an updated version of everyone’s favorite make-your-own taco dinner. Here you fill warm corn tortillas with slices of succulent spice-rubbed steak, crunchy red cabbage, and cool, creamy avocado salsa.

For the salsa:

• 1 medium English cucumber, seeded and diced (about 2 cups)
• 2 medium firm-ripe avocados, peeled, pitted, and diced
• 1/2 red onion, diced
• Juice of 2 limes (about 1/4 cup)
• Salt to taste
• 1/4 cup chopped fresh cilantro
• 3 jalapeño peppers, seeded and finely chopped, or to taste

For the tacos:

• 1 Tbs. chili powder
• 2 cloves garlic, minced (about 2 tsp.)
• 1/4 tsp. ground cinnamon
• 1/4 tsp. salt
• Pinch of cayenne pepper
• 1-1/4 lb. top sirloin steaks (about 1-1/4 in. thick)
• 12 6-in.-diameter corn tortillas
• 3 cups shredded red cabbage
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

To make the salsa:

Combine all the ingredients in a medium bowl and toss gently to combine.  Serve within an hour of preparing.

To make the tacos:

Coat a large nonstick skillet with cooking spray and preheat it over medium-high heat or preheat the grill.

In a small bowl, stir together the chili powder, garlic, cinnamon, salt, and cayenne. Rub the spice mixture into both sides of the steaks.

Grill or broil the steaks for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Remove from the grill and let the meat sit for 5 minutes. Carve into thin slices.

Warm the tortillas by placing them on the grill for about 30 seconds, turning once. Or place 6 tortillas at a time between two moist paper towels and microwave for 45 seconds. Wrap in a cloth napkin or place  in a tortilla warmer to keep warm.

Place the carved steak, warm tortillas, cabbage, cilantro, lime wedges, and salsa in serving dishes and let diners make their own tacos at the table.

Margarita-Marinated Grilled Skirt Steak with Tomatillo Salsa

Grilling the tomatillos in this salsa mellows their sharp tanginess, making them a perfect foil for the big, beefy flavor of the grilled steak. 

For the steak:

• 2 limes
• 1/3 cup tequila
• 1/4 cup canola oil
• 2 Tbs. chopped fresh cilantro
• 1 Tbs. Cointreau
• 2 medium cloves garlic, minced
• 1/8 tsp. crushed red pepper flakes
• 2 lb. skirt steak
• Kosher salt

For the salsa:

• 1 Tbs. extra-virgin olive oil; more for the grill
• 1 lb. tomatillos (10 to 15), husked and rinsed
• 1 medium yellow bell pepper
• Kosher salt
• 1/2 ripe medium avocado, diced
• 2 Tbs. minced red onion
• 1 Tbs. chopped fresh cilantro
• 1 jalapeño, seeded and minced
• Freshly ground black pepper

Marinate the steak:

Finely grate the zest from 1 lime and put it in a 9x13-inch baking dish. Finely grate 1 tsp. zest from the second lime and set aside for the salsa. Juice the limes. Add 1/4 cup juice to the zest in the baking dish and mix 1 tsp. juice into the zest for the salsa.

To the baking dish, add the tequila, oil, cilantro, Cointreau, garlic, and pepper flakes; whisk to combine. Season the steak all over with 1/2 tsp. salt. Add it to the marinade and turn to coat. Cover with plastic wrap and refrigerate for 2 hours, turning the steak after 1 hour.

Make the salsa:

Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil.

Rub the tomatillos and yellow pepper all over with the 1 Tbs. oil and season with 1/2 tsp. salt. Grill the tomatillos, turning occasionally, until they have good grill marks and are starting to collapse, about 6 minutes. Grill the pepper, turning occasionally, until charred all over, 8 to 10 minutes. Transfer the tomatillos to a plate and let cool. Put the pepper in a small bowl and cover with plastic wrap. Let sit until cool enough to handle.

Roughly chop the tomatillos and put them in a medium bowl. Peel the skin from the pepper, remove the seeds, and cut into small dice. Add the pepper to the tomatillos along with the avocado, onion, cilantro, jalapeño, and the reserved lime zest and juice. Season to taste with salt and pepper.

Grill the steak:

Remove the steak from the marinade and pat it dry. Clean and oil the grill grates again. Grill the steak, covered, over medium heat until brown grill marks form on one side, about 5 minutes. Flip and cook until medium rare (130°F on an instant-read thermometer), 4 to 5 minutes more. Transfer to a cutting board and let rest for 5 minutes. Cut each steak crosswise into 2 or 3 pieces, and then thinly slice across the grain. Serve with the salsa on the side.

Toasted Corn, Cherry Tomato, and Edamame Salad

Toasting the corn in a skillet brings out its nutty flavor in this summery twist on a classic succotash. You could also use grilled corn in place of the skillet-toasted version.

• 1 cup frozen shelled edamame
• 5 Tbs. extra-virgin olive oil
• 2-1/4 cups fresh corn kernels (from about 3 medium ears)
• 2 Tbs. plain low-fat yogurt
• 2 Tbs. fresh lemon juice
• 1 tsp. clover honey
• 1/2 tsp. minced garlic
• Kosher salt
• Freshly ground black pepper
• 1 heaping cup quartered cherry tomatoes (about 15)
• 1/4 cup very thinly sliced fresh mint
• 1/4 cup very thinly sliced fresh basil

Cook the edamame according to package directions. Drain and set aside to cool completely.

Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.

In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.

In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and gently toss. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.

Chicken & Shrimp Ragoût with Curry Spices

Although shrimp isn’t a strictly traditional ingredient, it dresses up this casual stew, making it suitable for company.

• 3 Tbs. peanut or vegetable oil
• 2 Tbs. unsalted butter
• 2-1/4 lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 ribs celery, cut into 1/2-inch dice (1 cup)
• 1 green bell pepper, cut into 1/2-inch dice (1 cup)
• 1 red bell pepper, cut into 1/2-inch dice (1 cup)
• 1 small onion, peeled and cut into 1/2-inch dice (1 cup)
• 4 cloves garlic, minced
• 2 Tbs. homemade Curry Spice Blend or store-bought hot (Madras) curry powder
• 1 tsp. dried thyme
• 28-oz. can plum tomatoes, drained and coarsely chopped; with their juices
• 2 cups homemade or low-salt chicken broth
• 1/2 cup dried currants
• 25 to 30 jumbo shrimp (21-25 count; about 1/4 pounds), peeled and deveined
• Toasted Almond Rice for serving
• 2 tablespoons chopped fresh flat-leaf parsley

Up to two days ahead:

Heat 1 Tbs. each of the oil and butter over medium-high heat in a large (at least 6-quart) Dutch oven. Season the chicken liberally with salt and pepper. Add half of the chicken pieces and sear until golden brown on two sides, about 6 min. For best browning, stir infrequently and only to flip the chicken. Repeat with the remaining chicken, reducing the heat if the bottom of the pan starts to burn. Set all the chicken aside.

Lower the heat under the Dutch oven to medium and add another 1 Tbs. each of oil and butter. When hot, add the celery, peppers, and onion. Sauté until the vegetables are softened and lightly browned, 6 to 8 min. Add the garlic and cook, stirring, for another 2 minutes. Push the vegetables to one side of the pan and add the remaining 1 Tbs. oil. Add the curry spice blend, thyme, 1 tsp. salt, and 1/2 tsp. black pepper to the oil. Cook, stirring, for 1 min. Raise the heat, add the tomatoes and their juices, and bring to a boil. Cook, stirring, until the tomatoes begin to break apart and the juices thicken slightly, about 5 min. Stir in the chicken broth and currants; return the mixture to a boil. Adjust the heat to maintain a vigorous simmer and cook, stirring occasionally, until slightly thickened, about 15 min.

Return the chicken and any accumulated juices to the pot; simmer for about 10 min. Season to taste with salt and pepper. (If you’re working ahead, the stew may now be cooled and refrigerated.)

Just before serving:

Bring the stew to a simmer over very low heat. Add the shrimp and simmer, stirring, until they just turn opaque and are cooked through, 3 to 4 min. Divide the rice among eight shallow soup bowls and spoon the stew on top. Sprinkle each serving with the chopped parsley and serve.

Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone that makes them worth seeking out. You can also substitute regular lemons, but expect a sharper taste.

• 1/2 cup fresh breadcrumbs
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano
• Finely grated zest of one Meyer lemon
• 1/4 cup fresh Meyer lemon juice
• 1/4 cup heavy cream
• 2 lb. fresh green beans, trimmed

Heat the oven to 350°F. In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool and then transfer to a bowl and mix in the cheese.

In a medium bowl, whisk the lemon zest and juice, cream, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in the remaining 1/2 cup oil.

Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well. Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.

Shrimp with Fennel, Tomato & Pernod Sauce

• 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
• 3/4 tsp. kosher salt; more as needed
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3 cups very thinly sliced fennel (1 small to medium bulb, trimmed and cored first)
• 3 cloves garlic, smashed
• 1/4 cup Pernod (French anise-flavor liqueur)
• 1 14-1/2-oz. can petite-diced tomatoes
• 1 tsp. chopped fresh thyme
• 1/4 cup chopped fresh flat-leaf parsley

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should still be a little undercooked.

Reduce the heat to medium. Add the remaining 2 Tbs. oil and the fennel and garlic. Sprinkle with 1/2 tsp. salt and cook, tossing often, until the fennel is very soft and golden brown in places, 6 to 8 minutes.

Carefully add the Pernod (it may flame up) and cook, stirring, until any flames die out and the Pernod has almost evaporated, about 1 minute. Add the tomatoes and their juice, the thyme, and about half the parsley. Bring to a boil and then reduce the heat to a gentle simmer and cook for 3 minutes to meld the flavors. Add the shrimp, and cook, tossing, until it’s opaque throughout (cut one in half to check), 1 to 2 minutes. Season to taste with salt and pepper. Serve immediately, sprinkled with the remaining parsley.

Hot Garlicky Shrimp with Asparagus & Lemon

Shrimp cooks so quickly that it's easy to overcook, but you won't have that problem in this saucy shrimp sauté because the technique preserves the shrimp's tender interior and boosts its delicate flavor. It's important to start with a good sear, which guarantees moist, succulent results.

• 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
• 3/4 tsp. kosher salt; more as needed
• Freshly ground black pepper
• 1 lemon
• 6 Tbs. extra-virgin olive oil
• 4 medium cloves garlic, thinly sliced
• 3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
• 1/8 to 1/4 tsp. crushed red pepper flakes
• 2/3 cup low-salt chicken broth
• 1/2 tsp. cornstarch

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.

Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked.

Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.

In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.

Broken Spaghetti with Shrimp

Make pasta night exciting again. Here, hot red pepper flakes and garlic add punch, while the lemon and mint brighten the shrimp and vegetable mix.

• 1 tsp. (or more) dried hot red pepper flakes
• 1 large garlic clove, peeled
• 2 Tbs. flat-leaf parsley
• 1 Tbs. fresh mint leaves
• Zest and juice of 1 lemon
• Salt
• 1 lb. frozen medium-size cooked shrimp, defrosted
• 2 tsp. Filippo Berio Extra Virgin Olive Oil 
• 1 cup frozen chopped broccoli or spinach, defrosted and squeezed dry
• 6 cherry tomatoes, cut in half
• 1 lb. spaghetti or other long pasta, broken in half
• 1/4 cup reserved
  cooking water
• Coarse black pepper

Mince red pepper flakes, garlic, parsley, and mint together. Add to a large bowl. Stir in zest, lemon juice, and a pinch of salt. Toss in shrimp and allow to marinate for 5 minutes.

Heat olive oil over medium high heat in a large sauté pan. When olive oil is hot, stir in shrimp and cook 2 minutes. Add broccoli or spinach and cook 1 minute. Stir in tomatoes and cook 1 minute longer. Remove from heat and keep warm.

Cook spaghetti according to package directions. Reserve 1/4 cup of cooking water; drain spaghetti. Add spaghetti and reserved cooking water to shrimp and vegetables in pan. Reheat quickly until everything is hot. Season with salt and pepper. Serve.

Spicy Chipotle Shrimp, Avocado and Corn Fajitas

Arrange the fajitas and fixings on a buffet table, bar style, for casual entertaining, or serve the components on various platters at the table.

• 1 lb. shrimp (26 to 30 per lb.), peeled and deveined
• 4 Tbs. olive oil
• 1 tsp. chili powder
• Kosher salt and freshly ground black pepper
• 1 large Haas avocado (about 1/2 lb.), cut into 1/2-inch dice
• 1 chipotle, minced, plus 1 Tbs. adobo sauce (from a can of chipotles en adobo)
• 1 lime, half juiced (about 1 Tbs.) and half cut into wedges
• 1 large yellow onion, thinly sliced (about 3 cups)
• 1 large clove garlic, minced
• 1 cup frozen corn, thawed, or the kernels from 2 ears corn
• 8 corn tortillas, warmed
• 1/4 cup coarsely chopped fresh cilantro

Tip:

To heat the corn tortillas but keep them from ripping or cracking, warm them in a nonstick skillet over medium-low heat, 10 to 15 seconds on each side, and then put them between layers of damp paper towels until they are ready to be served.

Toss the shrimp with 1 Tbs. oil, the chili powder, 1/4 tsp. salt, and 1/2 tsp. pepper. In a medium bowl, mash the avocado with the chipotle and adobo sauce, lime juice, and 1/4 tsp. salt.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp and cook, stirring, until they turn pink and become just firm to the touch, about 2 minutes. Transfer to a large plate.

Reduce the heat to medium, and add the remaining 1-1/2 Tbs. oil to the pan. Add the onion, sprinkle with 1/2 tsp. salt, and cook, stirring, until the onion softens and starts to brown, about 6 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the corn and shrimp, and cook, stirring, until they heat through, about 2 minutes.

Let your guests help themselves by spreading the avocado on a warm tortilla and topping the spread with some of the shrimp mixture, a squeeze of lime juice, and a sprinkling of the cilantro.

Shrimp & Scallop Cakes

The trick to making great fish cakes is to buy fresh ingredients, handle them gently, season with restraint, and pan-fry until you’ve got a crisp, brown crust and a succulent center.

• 2 whole star anise
• 4 Tbs. peanut or canola oil; more as needed for frying
• 2 cups stemmed and sliced (1/4-inch-thick) shiitake mushrooms (from about two 3-1/2-oz. packages)
• 1/2 lb. shrimp, any size, peeled and deveined
• 3/4 lb. fresh dry-packed sea scallops
• 2 Tbs. mirin (sweetened rice wine)
• 2 Tbs. roughly chopped fresh cilantro, plus 8 cilantro leaves
• 2 Tbs. thinly sliced scallions (both white and green parts; about 2 scallions)
• Gingered Soy Sauce

    

Tip:

To make mini cakes, simply portion the mixture into 24 small mounds, shape into cakes, and press a small cilantro leaf on each one. Cook as directed in the recipe.

Grind the star anise in a clean electric coffee grinder.

Heat 2 Tbs. of the oil in a large nonstick skillet over medium-high heat. Add the shiitakes and sauté, stirring as needed, until cooked through, golden, and slightly crisp around the edges, 5 to 7 min. Transfer to a cutting board, let cool, and then coarsely chop.

Coarsely chop the shrimp and transfer to a large bowl. Put the scallops in a food processor and purée until smooth. Add the scallops to the bowl of shrimp. Add 1 tsp. of the star anise, along with the shiitakes, mirin, cilantro, scallions, sesame oil, and 1/2 tsp. kosher salt. Combine well using a rubber spatula—don’t worry about overmixing. Cover the bowl and chill for 30 min. or more. Discard any remaining ground star anise or save for another use.

Turn the mixture out onto a baking sheet and portion it into eight equal mounds. With wet hands, shape each mound into a flattened cake about 2-1/2 inches wide and 1/2 inch thick. Press a cilantro leaf, nice side up, onto the top of each cake.

Heat the oven to 200°F. Heat 1 Tbs. of the oil in a large nonstick skillet over medium heat. Using a rubber spatula, transfer four of the cakes to the pan with the cilantro-leaf side down. Cook until lightly browned on both sides and cooked through, turning once or twice with a spatula, 5 to 6 min. total cooking time. Transfer to a plate, cover, and keep warm in the oven. Wipe the skillet clean and then cook the remaining cakes as above, using the remaining 1 Tbs. oil.

Serve hot, with ramekins of the Gingered Soy Sauce for dipping.

Quick-Braised Peas, Lettuce & Scallions

Although young peas are better, you can use mature peas here—just cook them longer. And you can use pea broth instead of chicken broth. You can serve this dish with grilled spring lamb, but it also goes well with chicken, duck, and fish.

• 2 Tbs. unsalted butter
• 10 scallions (white and light green parts), halved lengthwise
• 2 cups fresh shelled peas (from about 2 lb. unshelled) or frozen peas
• 1 medium head butter lettuce, leaves separated, washed, and dried
• 1/2 cup lower-salt chicken broth or water
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh mint
• 1 Tbs. crème fraîche

Melt the butter in a 12-inch skillet over medium-low heat. Add the scallions and cook, stirring occasionally, until they begin to soften, 2 to 3 minutes (don’t let them brown). Increase the heat to medium, add the peas and lettuce and continue to cook, tossing with tongs, until the lettuce begins to wilt, 2 minutes more. Add the broth and a pinch of salt and pepper. Stir well and bring to a simmer.

Reduce the heat to medium low, cover, and simmer until the peas are just tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen. Remove the lid and add the mint and crème fraîche. Stir well and simmer 2 minutes more to meld the flavors. Season to taste with salt and pepper and serve.

Carrot Salad with Walnut Oil & Honey

You might be surprised how well the toasty flavors of the walnuts and walnut oil complement the freshly grated carrot. This salad would be a delicious accompaniment to roast pork or chicken.

• 1-1/2 lb. carrots, peeled and grated on the medium holes of a box grater
• 1 cup walnuts, toasted and chopped
• 1/2 cup dried currants
• 1 orange, juiced (about 1/2 cup)
• 3 Tbs. apple-cider vinegar
• 1 Tbs. honey
• 3 Tbs. untoasted walnut oil (available online at Lepicerie.com)
• Kosher or sea salt
• Freshly ground black pepper
• 2-1/2 Tbs. finely chopped chives

Combine the grated carrots, walnuts, and currants in a medium serving bowl.

In a small bowl, whisk together the orange juice, cider vinegar, and honey. Slowly whisk in the walnut oil. Season with salt and pepper to taste.

Toss the carrot mixture with the vinaigrette and 2 Tbs. of the chives. Adjust the seasoning to taste. You can serve the salad immediately, but it will taste even better if you let it sit at room temperature for 15 to 20 minutes. Sprinkle with the remaining 1/2 Tbs. chives right before serving.

Seared Scallop Tacos with Jicama Peanut Slaw

This is a departure from classic Mexican tacos and is inspired by a chef of modern Mexican cooking, Enrique Olvera, who serves foie gras with this pico at his Mexico City restaurant, Pujol. This dish is called “pico de piñata” because many of the ingredients—the clementines, jicama, and peanuts—are traditionally stuffed inside a piñata.

For the pico de piñata

• 1 cup diced (1⁄4 inch) jicama
• 2 large clementines or 1 navel orange, peeled, including all white pith, and diced (1 cup) plus juice from 1 large clementine or 1⁄2 navel orange
• 1⁄2 cup chopped red onion
• 1⁄2 cup chopped chicharrón (fried pork skin; optional)
• 1⁄4 cup chopped cocktail peanuts
• 1⁄4 cup chopped cilantro
• 1 habanero chile, minced
• 1⁄4 tsp. salt

For the scallops

• 1 lb. sea scallops, tough ligaments removed
• 1 tsp. salt
• 1 Tbs. vegetable or olive oil

• Warm 6-inch flour or fresh corn tortillas, for serving

For the pico de piñata

Stir together all the ingredients in a bowl.
 

For the scallops

Heat a large, heavy skillet over medium-high heat until hot. While the skillet is heating, pat the scallops dry with paper towels and season them with salt.

Add the oil to the skillet and swirl to coat the bottom. Immediately add the scallops, one by one so they aren’t touching, and cook, without moving, until the undersides are browned, about 3 minutes (when the scallops are ready they will move when you shake the pan because their browned crust will release them from the pan). Turn the scallops over and cook until just cooked through, about 2 minutes more.

Cut the scallops into 1⁄2-inch pieces and make tacos with the pico de piñata.

Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

This dish has the advantage of cooking on the stovetop, freeing up valuable oven space for other dishes.Want to see this recipe in action? Watch the Video Recipe to see how this dish comes together. 

• 3 oz. (6 Tbs.) unsalted butter
• 1 medium head cauliflower, cut into small florets about 3/4 inch wide
• 1/2 cup toasted, skinned, chopped hazelnuts (see tip right)
• 8 fresh sage leaves, thinly sliced crosswise
• Kosher salt and freshly ground black pepper
• 2 large ripe pears, cored and thinly sliced
• 2 Tbs. chopped fresh flat-leaf parsley

Tip:

To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.

In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more.

Remove the pan from the heat. Add the pear slices and parsley. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.