Matzo Ball Soup

  The matzo balls can be cooked ahead and then warmed in the broth before serving. To turn this into a more filling meal, you could add cooked chicken, peas, or carrots. But for the classic, less is more. The recipe doubles or triples easily. To render chicken fat, use fat taken from the cavity of a chicken (roasters have a lot), cut into 1-inch pieces, melt over low heat, and then strain.

• 4 large eggs
• 1/4 cup rendered chicken fat or fat reserved from the chicken broth, at room temperature
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground white pepper
• 5 oz. (1-1/4 cups) matzo meal
• 7 cups Golden Chicken Broth
• 1/4 cup chopped fresh flat-leaf parsley

In a large bowl, whisk together the eggs and 1/3 cup cold water. Add the rendered or reserved chicken fat and whisk until the fat blends in. Mix in the salt and pepper. Gradually but quickly stir in the matzo meal with a spoon; the mixture will be thick and stiff, like muffin batter. Don't overmix. Chill for at least 1 hour or up to 3 hours.

Line a baking sheet with parchment or waxed paper and fill a bowl with cold water. Dip a large soupspoon in the water, and gently scoop up the chilled matzo mixture and shape it with your hands into 12 medium balls (about 1-3/4 inches in diameter) or 18 smaller ones (about 1-1/4 inches in diameter), being careful not to compact them. Put the matzo balls on the lined baking sheet. Cook immediately or refrigerate for up to 1 hour.

To cook the matzo balls, bring 1 or 2 large pots of salted water to a boil. Drop in the matzo balls, cover the pots, and reduce the heat after the water returns to a boil. Simmer, covered, until the matzo balls have doubled in size and have lightened all the way through (cut one in half to check) 30 to 40 minutes; drain. Cooked matzo balls can be held at room temperature for several hours.

To serve, bring the chicken broth to a boil. Taste for salt and pepper. Add the matzo balls and heat until they're hot in the middle, 8 to 10 minutes. With a slotted spoon, put 2 medium or 3 small matzo balls in a warm soup bowl. Ladle in hot broth and sprinkle generously with the parsley. Serve right away.

Matzo-Stuffed Cornish Game Hens

For some reason, you never see Cornish hens in restaurants anymore. Too bad, because this recipe, stuffing the birds with matzo and chicken livers and serving them with chicken jus (a brown chicken stock reduced to a glaze consistency), is a winner.

For the roasted chicken jus

• 2 lb. uncooked chicken bones
• 1 Tbs. canola oil
• 2 celery ribs, chopped
• 1 medium yellow onion, chopped
• 1 carrot, chopped
• 2 garlic cloves
• 2 sprigs fresh thyme
• 12 black peppercorns
• 1 cup dry red wine (such as Cabernet Sauvignon—an inexpensive one is fine)
• 1 Tbs. tomato paste
• 1 tsp. kosher salt

For the stuffing

• 1 cup chicken livers (about 7 oz.)
• 1/4 cup canola oil
• 1 large yellow onion, cut into 1/4-inch dice
• 3 celery ribs, cut into 1/4-inch dice
• 3 garlic cloves, minced
• 2 tsp. chopped fresh sage
• 1/2 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 3 matzo crackers (full sheets), crushed into pieces

For the hens

• 4 Cornish game hens
• 2 Tbs. olive oil
• 4 Tbs. unsalted butter (1/2 stick), cut into small pieces
• Kosher or fine sea salt
• Freshly ground black pepper
• 2 carrots, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 medium yellow onion, coarsely chopped

Tip:

To make this dish for a kosher meat meal, dot thehens with margarine instead of butter, or brush them with canola or
olive oil.

Make the jus

Preheat the oven to 325°F. Place the bones in a roasting pan and drizzle with the oil. Roast, stirring several times so they cook evenly, until the bones turn light golden-brown—30 to 40 minutes total. Leaving the oven on, transfer the bones to a paper towel-lined plate to drain and wipe the pan dry. Return the roasted bones to the pan; add the celery, onions, carrots, garlic, thyme, and peppercorns. Pour in the wine and stir in the tomato paste and salt. If appropriate, add water to cover. Return the pan to the oven and cook for 4 hours, adding water as necessary to keep the bones covered.

Pour the liquid from the pan through a mesh strainer into a small saucepan; discard the bones. Bring the liquid to boiling over medium heat and boil gently until it is reduced to 2-1/2 cups, skimming off any impurities. Transfer the jus to a storage container.

Make the stuffing

To clean the livers, use the tip of a sharp paring knife to remove the sinew that runs into the meat and trim off any yellow spots or unevenly colored areas. Rinse the livers under cold running water and pat them dry thoroughly with paper towels. Coarsely chop the livers into 1/2-inch pieces. Heat the oil in a large sauté pan over medium heat. Add the onions, celery, and garlic, cook for 2 minutes; lower the heat to medium-low and continue to cook until the vegetables are translucent and begin to soften—6 to 8 minutes. Add the livers, sage, salt, and pepper; sauté until the livers are cooked—about 5 minutes. Transfer the mixture to a paper towel-lined plate to drain. Place the crushed matzos in a medium bowl; add the liver mixture and mix well with a wooden spoon. Taste the stuffing and add more salt or pepper if you wish

Stuff and roast the hens

Trim any excess fat from the hens; wash them under cold water and pat dry with paper towels. Set aside.

Mix the carrots, celery, and onions in the bottom of a roasting pan large enough to hold all 4 hens.

Preheat the oven to 400°F. Loosely fill the cavity of each hen with stuffing. Drizzle 1-1/2 tsp. oil over each hen and rub into skin. Sprinkle each hen with salt and pepper. Truss the hens with twine (tie the legs together, tuck the wings under the backs). Place the hens, breast up, in the roasting pan, on the bed of chopped vegetables. Dot each with the butter, dividing equally. (If there is extra stuffing, place it in an appropriate size casserole or ramekin; add it to the oven with the hens about halfway through the roasting time.)

Place the pan in the oven and roast for 10 minutes, lower the heat to 325°F. Roast for 40 minutes more, until done (the internal temperature of the thigh should register 160° on an instant read thermometer), checking from time to time that the hens are browning evenly and rotating the pan 180 degrees about halfway through the cooking time.

Make the sauce and serve

Transfer the hens to a cutting board and cover with foil to keep warm. Transfer the vegetables and pan juices to a small saucepan and add 1 cup of the roasted chicken jus. Bring to simmering over medium heat; simmer for 10 minutes. Strain the sauce through a fine mesh strainer into another pan or serving pitcher; discard the solids and keep the sauce warm.

Slice the thighs, legs, and breast meat from each hen—as you would when carving a turkey. Carefully spoon the stuffing from inside each hen and place on individual plates. Arrange the meat from one hen on top of the stuffing on each plate. Spoon the sauce over the top and serve.

Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette

Besides its attractive maroon color, red quinoa has a slightly deeper, nuttier flavor than white quinoa. Both, however, are excellent in this bright, lemony salad.

• 3 Tbs. raisins (preferably a mix of dark and golden)
• 2 Tbs. dried apricots, thinly sliced
• 1 cup red or white quinoa, rinsed well
• Kosher salt
• 1 large lemon
• 3 Tbs. extra-virgin olive oil
• 1/4 tsp. ground coriander
• 1/4 tsp. ground cumin
• 1/4 tsp. sweet paprika
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/2-inch chunks
• 2 medium scallions, white and light green parts only, thinly sliced
• 2 to 3 Tbs. coarsely chopped toasted almonds
• Freshly ground black pepper

In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.


In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.


Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.

Roasted Asparagus with Lemon & Olive Oil

These roast quickly, so just pop them in the oven 10 or 15 minutes before you plan to serve them.

• 2 lb. asparagus, preferably thin spears (about 2 bunches)
• 1/4 cup extra-virgin olive oil
• Kosher salt
• 2 to 3 tsp. fresh lemon juice; more as needed

Position a rack in the center of the oven and heat the oven to 450°F. Snap off and discard the fibrous bottom ends of the asparagus spears. Put the asparagus on a large, rimmed baking sheet and drizzle with the olive oil. Gently toss the asparagus with the oil until it’s evenly coated. Distribute the asparagus so that it’s in an even layer. Sprinkle generously with salt and roast until tender (bite into a spear to check), 10 to 15 minutes. Transfer the asparagus to a platter, toss with lemon juice and salt to taste, and serve.

Strawberry-Rhubarb Compote with Vanilla & Cardamom

Cardamom gives this compote an alluring flavor. It’s excellent spooned over ice cream, cheesecake, or panna cotta, and even as a spread for a pork sandwich. It will keep, covered and refrigerated, for up to 4 days.

• 4 cups 1/2-inch-thick sliced rhubarb (about 1-1/4 lb.)
• 1/2 cup granulated sugar; more to taste
• 6 Tbs. fresh orange juice; more to taste
• 3 Tbs. honey
• 1/4 tsp. plus 1/8 tsp. ground cardamom
• 1/4 tsp. kosher salt
• 1 small vanilla bean
• 3 cups hulled and thickly sliced strawberries (about 2 pints)

Combine the rhubarb, sugar, orange juice, honey, all the cardamom, and salt in a heavy-bottomed stainless steel 3-qt. saucepan. With a paring knife, slit open the vanilla bean lengthwise, scrape out the seeds with the back of the knife, and add the seeds and the scraped pod to the saucepan.

Bring to a simmer over medium-low heat, stirring often. Simmer until the rhubarb releases its juice and becomes tender but still retains its shape, 5 to 6 minutes. Add the strawberries and simmer until they start to soften and the rhubarb breaks down slightly, 1 to 3 minutes.

Pour the mixture into a bowl. Make an ice bath by filling a larger bowl with ice and water. Chill the compote over the ice bath at room temperature, stirring occasionally, until completely cool, 10 to 15 minutes. Discard the vanilla pod. Taste the compote and add more sugar and orange juice, if needed.

Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette

Besides its attractive maroon color, red quinoa has a slightly deeper, nuttier flavor than white quinoa. Both, however, are excellent in this bright, lemony salad.

• 3 Tbs. raisins (preferably a mix of dark and golden)
• 2 Tbs. dried apricots, thinly sliced
• 1 cup red or white quinoa, rinsed well
• Kosher salt
• 1 large lemon
• 3 Tbs. extra-virgin olive oil
• 1/4 tsp. ground coriander
• 1/4 tsp. ground cumin
• 1/4 tsp. sweet paprika
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/2-inch chunks
• 2 medium scallions, white and light green parts only, thinly sliced
• 2 to 3 Tbs. coarsely chopped toasted almonds
• Freshly ground black pepper

In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.


In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.


Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.

Matzo Brei with Fresh Chives

Matzo brei is a simple dish of eggs, butter, and matzo (an unleavened cracker-like bread). Although typically served during Passover, it makes a delicious anytime meal. If using salted matzo, halve the amount of salt in the recipe.

• 4 pieces unsalted matzo (about 4 oz.)
• 5 large eggs, beaten
• 1/4 cup thinly sliced fresh chives
• Kosher salt and freshly ground black pepper
• 5 Tbs. unsalted butter

In a small saucepan, bring 1-1/4 cups of water to a boil. In a large bowl, crumble the matzo into 1-inch (or smaller) pieces and pour the boiling water over them. Let sit until the matzo softens but doesn’t turn to mush, about 20 seconds. Using a large slotted spoon, press the matzo against the bowl and pour off any excess liquid (there may not be any). Stir in the eggs, chives, 1 tsp. salt, and 1/4 tsp. pepper.


Melt the butter in a 10- to 12-inch nonstick skillet over medium-high heat. When the foam starts to subside, add the matzo mixture. Use a heatproof spatula to gently scramble and break up the eggs, cooking until they are softly set, 3 to 4 minutes. Season with more salt and pepper and serve immediately.

Strawberry & Champagne Terrine

This lovely terrine is made in a 6-cup loaf pan, but you can vary the look of it by using two or more smaller molds or mini-loaf pans, or by alternating the Champagne and strawberry components in several layers in one pan. Just be sure that each layer is almost completely set before pouring on another. Serve the well-chilled terrine cut in thin slices.

For the champagne layer:

• 1/4 cup cold water  
• 1 Tbs. powdered gelatin (about 1-1/2 packets)
• 1/3 cup sugar 
• 1-1/2 cups Champagne or sparkling wine
• 1/2 cup sliced strawberries

For the strawberry layer:

• 1 Tbs. powdered gelatin (about 1-1/2 packets)  
• 2 Tbs. Champagne or sparkling wine
• 2 pints strawberries, rinsed and hulled
• 2 tsp. fresh lemon juice
• 3 to 6 Tbs. sugar

For the Champagne layer:

Put the water in a small saucepan, sprinkle the gelatin on top, and leave to soften, about 3 minutes. Add the sugar and cook over medium-low heat, stirring to dissolve the sugar and melt the gelatin (don’t let it boil). In a medium bowl, combine the gelatin mixture and Champagne. Set the bowl over ice and chill, stirring often, until it reaches the consistency of unbeaten egg whites. Carefully stir in the sliced strawberries.

Meanwhile, set a loaf pan in the refrigerator so that it’s tilted at a 45-degree angle. (Use a wedge of cheese, sticks of butter, or something similar to prop up the pan.) Pour the Champagne mixture into the pan. Let sit until just set, about 2 hours.

For the strawberry layer:

In a small saucepan, soften the gelatin in the 2 Tbs. Champagne, about 3 minutes. Set the pan over low heat and heat to dissolve the gelatin. Purée the berries with the lemon juice, add the sugar to taste, and then strain the mixture through a fine sieve. Whisk the softened gelatin into the strawberry purée.

Once the Champagne layer has almost set, set the loaf pan on a level surface (preferably in the refrigerator so that it won’t have to be moved) and carefully pour in the strawberry purée. Refrigerate at least 6 hours but preferably overnight. To unmold the terrine, cover a cutting board with waxed paper, dip the loaf pan quickly into hot water, and invert it onto the board. Slice the terrine into 1/2-inch portions; garnish with sliced fresh strawberries, if you like.

Broiled Asparagus & Orange Slices with Olive Oil & Shallots

• 1 lb. asparagus, woody stem ends snapped off and discarded
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 shallot, thinly sliced and separated into rings
• 4 very thin orange slices, cut into quarters
• 1/4 tsp. finely grated orange zest

Tip:

Eight thin lemon slices can be substituted for the orange slices. The cooked orange and lemon slices -- skin and all -- are edible.

Adjust an oven rack as close to the broiling element as possible. Heat the broiler on high. In a bowl, toss the asparagus spears with the oil to coat and season with salt and pepper. Arrange the shallot slices in a thin layer on one side of a rimmed baking sheet. Put the asparagus in a single layer on top of them. Toss the orange slices with the leftover oil in the bowl you used for the asparagus. Arrange the slices in a single layer alongside the asparagus. Broil until the asparagus and the oranges just start to char, 5 to 8 min. Remove from the oven and sprinkle the asparagus with the orange zest. Arrange the asparagus, shallots and oranges on a serving dish. Serve hot, warm, or at room temperature

Roasted Parsnips with Cinnamon & Coriander

The cooking method and the spices play up parsnips’ sweetness, counterbalanced by last-minute additions of lemon juice and chopped fresh cilantro, which add brightness. If cilantro isn’t to your liking, use parsley.

• 1-1/2 lb. parsnips (about 10 medium)
• 1/4 cup extra-virgin olive oil
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. sweet paprika (or a mix of mostly sweet and some hot)
• 1/2 tsp. kosher salt; more to taste
• 1/4 tsp. ground cinnamon
• 2 Tbs. chopped fresh cilantro
• 2 tsp. fresh lemon juice

Position a rack in the center of the oven and heat the oven to 375°F. Peel the parsnips and cut each into 1-inch pieces crosswise, then cut the thicker pieces into halves or quarters to get chunks of roughly equal size. (Don’t try to match the skinny tail-end pieces.) If the core seems tough or pithy, cut it out. You’ll have about 4 cups.

Arrange the parsnips in a single layer in a 9x13-inch baking dish. Drizzle with the olive oil and toss to coat evenly. Combine the cumin, coriander, paprika, salt, and cinnamon in a small bowl and stir to mix. Sprinkle the spices evenly over the parsnips and toss until the parsnips are well coated.

Roast until completely tender and lightly browned on the edges, 35 to 45 min., stirring once or twice during cooking. Sprinkle with the cilantro and lemon juice and toss well. Taste and adjust the seasoning if necessary before serving.

Sweet Wine & Honey Roasted Pears

If you want to get fancy, you can top the pears with ice cream, Devon cream, crème fraîche or mascarpone, but plain old heavy cream is awfully good, and has the virtue of simplicity. A scattering of toasted almonds would also be welcome.

• 4 firm-ripe pears (any variety)
• 1 Tbs. unsalted butter, softened
• 2 Tbs. plus 2 tsp. honey
• 1/2 cup sweet dessert wine, such as a late-harvest Muscat or a Viognier like Bonny Doon’s Viognier Doux
• 1/3 to 1/2 cup heavy cream, at room temperature, for serving

Tip:

A melon baller does a neat job of coring pears. Or use the smallest paring knife you have (I use a 2-1/2-inch blade), cutting with only the tip of the blade.

Position a rack in the center of the oven and heat the oven to 375°F. Peel, halve, and core the pears. Smear the butter over the bottom of a 9x13-inch baking dish or small roasting pan. Set the pear halves cut side down in the dish.

Drizzle 1 tsp. of honey over each pear half. Pour in the sweet wine. Roast for 40 min. Remove the dish from the oven and, using pot holders, tilt the dish so the juices pool in one corner. With a spoon, baste each pear with some of the juices. Continue to roast until the juices cook down to a glazy consistency and the pears are very tender and take on a light toasted color, another 15 to 20 min. Lift up the cut side of a pear; it should look nicely caramelized. Turn off the oven and leave the pears in the oven to keep warm until serving time (the liquid will continue to thicken and the pears will brown a bit more).

If the juices have completely evaporated at serving time, add a Tbs. or two of hot water to the pan and swirl to recreate a syrupy glaze. Drizzle the glaze over each pear. Serve warm and pass a pitcher of heavy cream to pour over. Leftovers are good eaten at room temperature or warmed gently.

Matzo Brei with Fresh Chives

Matzo brei is a simple dish of eggs, butter, and matzo (an unleavened cracker-like bread). Although typically served during Passover, it makes a delicious anytime meal. If using salted matzo, halve the amount of salt in the recipe.

• 4 pieces unsalted matzo (about 4 oz.)
• 5 large eggs, beaten
• 1/4 cup thinly sliced fresh chives
• Kosher salt and freshly ground black pepper
• 5 Tbs. unsalted butter

In a small saucepan, bring 1-1/4 cups of water to a boil. In a large bowl, crumble the matzo into 1-inch (or smaller) pieces and pour the boiling water over them. Let sit until the matzo softens but doesn’t turn to mush, about 20 seconds. Using a large slotted spoon, press the matzo against the bowl and pour off any excess liquid (there may not be any). Stir in the eggs, chives, 1 tsp. salt, and 1/4 tsp. pepper.


Melt the butter in a 10- to 12-inch nonstick skillet over medium-high heat. When the foam starts to subside, add the matzo mixture. Use a heatproof spatula to gently scramble and break up the eggs, cooking until they are softly set, 3 to 4 minutes. Season with more salt and pepper and serve immediately.

Tunisian Braised Short Ribs

Dried figs and a Mediterranean spice blend give these short ribs a North African twist. Serve them over a fluffy herbed couscous pile. Or customize your own braised short rib recipe with the Recipe Maker.

• 4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
• 3 Tbs. vegetable oil
• Kosher salt
• Ground black pepper
• 1 cup medium-diced carrots
• 1 cup medium-diced onions
• 1 cup coarsely chopped dried figs
• 1 Tbs. finely chopped fresh ginger
• 1 Tbs. finely chopped garlic
• 2 to 3 whole star anise
• 2 whole cinnamon sticks
• 1 cup dry red wine
• 1 cup canned crushed tomatoes
• 1 cup lower-salt chicken broth
• 1/4 cup lower-sodium soy sauce
• 1 to 2 Tbs. chopped fresh parsley
• 1 to 2 Tbs. thinly sliced fresh mint

Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.


Add the remaining 1 Tbs. oil, carrots and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Addthe chopped dried figs, ginger, garlic, star anise, and cinnamon sticks, and cook, stirring, until well distributed and fragrant, about 1 minute.


Pour 1/2 cup of the red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.


Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour the tomatoes, chicken broth, soy sauce, remaining 1/2 cup of red wine, and 1 cup water over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.


Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)


Season to taste with salt and pepper.


Serve the ribs with the sauce spooned over, sprinkled with chopped parsley and chopped mint.

Almond Macarons

The subtly sweet almond flavor of these meringue cookies makes them incredibly versatile: They serve as a blank canvas for different flavor variations.Watch the video to see Joanne demonstrate how to make classic French macarons and their sweet fillings.

• 7-3/8 oz. (1-3/4 cups plus 2 Tbs.) confectioners’ sugar
• 4-3/8 oz. (1-1/4 cups plus 2 Tbs.) almond flour
• 4 large egg whites, at room temperature
• 1/4 cup granulated sugar
• 1 recipe filling: either Lemon Curd, Buttercream, or Chocolate Ganache

Make the batter

Line 3 completely flat baking sheets with parchment or nonstick baking liners and set aside.


Using a medium-mesh sieve, sift the confectioners’ sugar and almond flour into a large bowl and set aside. In a clean stand mixer fitted with the whisk attachment (or using a large bowl and a hand mixer), whip the egg whites on medium speed until foamy and the wires of the beater(s) leave a trail, 1 to 2 minutes. Add 1 Tbs. of the granulated sugar and continue to whip for another 30 to 45 seconds. Repeat 3 times with the remaining granulated sugar. Once all of the sugar is mixed in, continue whipping the whites until they turn glossy and stiff (when you lift the beater(s) from the bowl, the whites should hold a straight peak that doesn’t curl at the tip), 4 to 8 minutes more.


With a large rubber spatula, fold in half of the confectioners’ sugar mixture. Once most of it has been incorporated, fold in the remaining mixture until just combined.

Pipe the cookies

Using a piping bag fitted with a 1/2- to 3/4-inch round tip (Ateco#806 to #809), pipe the batter onto the prepared sheets in rounds that are about 1 inch in diameter and 1/4 to 1/2 inch thick, spaced about 1-1/2 inches apart. As you pipe, hold the bag perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize the peaks. Rap the sheet against the counter several times to flatten the mounds and pop any large air bubbles. Let rest until the meringues no longer feel tacky, 20 to 30 minutes. Meanwhile, position racks in the top and bottom thirds of the oven and heat the oven to 325°F.

Bake the cookies

Put 2 of the cookie sheets in the oven and immediately reduce the temperature to 300°F (let the third sheet sit at room temperature). Bake, rotating the sheets and swapping their positions after 8 minutes, until the meringues are very pale golden, 15 to 20 minutes total. Cool completely on the baking sheets on racks. Meanwhile, return the oven temperature to 325°F and then bake the third sheet as above.


Remove the meringues from the parchment and pair them by size.

Fill the cookies

Using a piping bag with the same tip used to pipe the cookies, pipe 1 to 1-1/2 teaspoons of the filling onto half of the cookies—you want to use just enough filling that it spreads to the edge when topped but doesn’t squish out much when bitten. Top the filled halves with their partners. The cookies are best the day they’re made, but you can store them in an airtight container at room temperature for up to 1 day or in the freezer for up to 2 weeks.

Strawberry & Champagne Terrine

This lovely terrine is made in a 6-cup loaf pan, but you can vary the look of it by using two or more smaller molds or mini-loaf pans, or by alternating the Champagne and strawberry components in several layers in one pan. Just be sure that each layer is almost completely set before pouring on another. Serve the well-chilled terrine cut in thin slices.

For the champagne layer:

• 1/4 cup cold water  
• 1 Tbs. powdered gelatin (about 1-1/2 packets)
• 1/3 cup sugar 
• 1-1/2 cups Champagne or sparkling wine
• 1/2 cup sliced strawberries

For the strawberry layer:

• 1 Tbs. powdered gelatin (about 1-1/2 packets)  
• 2 Tbs. Champagne or sparkling wine
• 2 pints strawberries, rinsed and hulled
• 2 tsp. fresh lemon juice
• 3 to 6 Tbs. sugar

For the Champagne layer:

Put the water in a small saucepan, sprinkle the gelatin on top, and leave to soften, about 3 minutes. Add the sugar and cook over medium-low heat, stirring to dissolve the sugar and melt the gelatin (don’t let it boil). In a medium bowl, combine the gelatin mixture and Champagne. Set the bowl over ice and chill, stirring often, until it reaches the consistency of unbeaten egg whites. Carefully stir in the sliced strawberries.

Meanwhile, set a loaf pan in the refrigerator so that it’s tilted at a 45-degree angle. (Use a wedge of cheese, sticks of butter, or something similar to prop up the pan.) Pour the Champagne mixture into the pan. Let sit until just set, about 2 hours.

For the strawberry layer:

In a small saucepan, soften the gelatin in the 2 Tbs. Champagne, about 3 minutes. Set the pan over low heat and heat to dissolve the gelatin. Purée the berries with the lemon juice, add the sugar to taste, and then strain the mixture through a fine sieve. Whisk the softened gelatin into the strawberry purée.

Once the Champagne layer has almost set, set the loaf pan on a level surface (preferably in the refrigerator so that it won’t have to be moved) and carefully pour in the strawberry purée. Refrigerate at least 6 hours but preferably overnight. To unmold the terrine, cover a cutting board with waxed paper, dip the loaf pan quickly into hot water, and invert it onto the board. Slice the terrine into 1/2-inch portions; garnish with sliced fresh strawberries, if you like.

Ginger-Glazed Carrots

Fresh ginger and carrots are natural companions, and cilantro gives this dish an added boost. For a simple dinner, serve these carrots with pan-fried fish and a wedge of lime.

• 1-1/2 lb. carrots (about 8), peeled and trimmed
• About 2/3 cup water
• 2 Tbs. unsalted butter
• 1 tsp. granulated sugar
• 1 tsp. kosher salt; more as needed
• 2 tsp. minced fresh ginger
• 1-1/2 Tbs chopped fresh cilantro(optional)

Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut the carrot halves into 1-inch lengths, measured point to point, to make diamond shapes. Put them in a 10- to 12-inch sauté pan (they should be almost in a single layer) and add water to come halfway up their sides. Add the butter, sugar, and salt and bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), 7 to 9 min. Uncover, stir in the ginger, and continue to boil until the liquid evaporates to create a syrup. Shake the pan and roll the pieces around to evenly glaze the carrots. Add a pinch more salt if needed, toss with the cilantro if you like, and serve.

Clementine Granita

Although a frozen dessert might not be your first thought for deep winter, this granita is a refreshingly light and delightful finish to a rich winter meal. And it’s a snap to make.

• 3/4 cup granulated sugar
• 2 Tbs. finely chopped clementine zest (from 2 to 3 medium clementines)
• Kosher salt
• 3 cups fresh clementine juice, with pulp (from 18 to 20 medium clementines or about 4 lb.)

Tip:

If you have an ice cream freezer, this recipe works equally well as a sorbet.

In a small saucepan, stir together the sugar, zest, a pinch of salt, and 3/4 cup water. Bring to a boil over medium heat and cook, stirring, until the sugar dissolves and the syrup is clear, about 2 minutes. Set aside to cool slightly as you juice the clementines.

Stir the juice and syrup together, pour into a small metal pan, such as a loaf pan, cover with plastic, and freeze for 2 hours. Stir the mixture with a spoon, breaking up the portions that have become solid, and return to the freezer. Stir every 30 minutes until the mixture is evenly icy and granular, about 2 hours more.

Cover and return to the freezer until ready to serve. To serve, scrape with a spoon to loosen the mixture, and spoon into small bowls or glasses.

Roasted Asparagus with Lemon & Olive Oil

These roast quickly, so just pop them in the oven 10 or 15 minutes before you plan to serve them.

• 2 lb. asparagus, preferably thin spears (about 2 bunches)
• 1/4 cup extra-virgin olive oil
• Kosher salt
• 2 to 3 tsp. fresh lemon juice; more as needed

Position a rack in the center of the oven and heat the oven to 450°F. Snap off and discard the fibrous bottom ends of the asparagus spears. Put the asparagus on a large, rimmed baking sheet and drizzle with the olive oil. Gently toss the asparagus with the oil until it’s evenly coated. Distribute the asparagus so that it’s in an even layer. Sprinkle generously with salt and roast until tender (bite into a spear to check), 10 to 15 minutes. Transfer the asparagus to a platter, toss with lemon juice and salt to taste, and serve.

Flourless Chocolate & Vanilla Marble Cake

This dense, luscious cake has a texture a little like fudge and a little like cheesecake. A small slice goes a long way.

For the vanilla batter:

• 8 oz. cream cheese, softened to room temperature
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp. pure vanilla extract

For the chocolate batter:

• 10 oz. bittersweet chocolate, finely chopped
• 5 oz. (10 Tbs.) unsalted butter, cut into 6 pieces
• 3 large eggs
• 1/3 cup granulated sugar
• 1 Tbs. dark rum or espresso
• 1 tsp. pure vanilla extract
• Pinch table salt

• Cocoa powder for dusting

Tip:

To slice the marble cake neatly, use a hot knife (run it under hot running water and dry it). Wipe the blade clean between slices.

Position an oven rack in the middle of the oven and heat the oven to 300°F. Lightly grease a 9x2-inch round cake pan and line the bottom with parchment.

Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.

Make the chocolate batter:  In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 min. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.

Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.

Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 min.; don't overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.

Sprinkle cocoa on the bottom of the cake before inverting it onto another plate; the cocoa will keep the cake from sticking when you slice and serve it.

Quick-Braised Baby Artichokes with Garlic, Mint, and Parsley

This classic Roman dish includes two of the artichoke’s best friends: fresh herbs and lemon juice. Its simplicity requires the freshest artichokes you can find.

• 16 baby artichokes, trimmed and halved or 12 large artichokes, trimmed to the heart and quartered 
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 medium cloves garlic, minced (1-1/2 Tbs.)
• 1 Tbs. fresh lemon juice
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh mint

Drain the artichokes and blot dry with a dishtowel. In a 12-inch skillet, heat 2 Tbs. of the olive oil over medium-high heat until shimmering hot. Add half of the artichokes cut side down, sprinkle with salt and pepper, and cook until golden-brown, 3 to 4 minutes. As each one browns, flip it and brown the outside, about 2 minutes more. Transfer to a bowl and repeat with the remaining 2 Tbs. oil and the second batch of artichokes. Reduce the heat to medium and add the reserved cooked artichokes to the ones in the skillet, along with the garlic. Cook, stirring, until fragrant, about 1 minute. Add 1/2 cup of water and the lemon juice; bring to a boil. Reduce the heat to low, cover, and simmer until just tender, about 20 minutes. Uncover the pan, stir in the parsley and mint, raise the heat to medium, and simmer until any remaining liquid is mostly evaporated, 1 to 2 minutes. Season to taste with salt and pepper, and serve.