Warm Maple and Cinnamon Bread Pudding

Take the flavors of a coffee cake, apply them to a bread pudding, and you get this warming custard, reminiscent of French toast and perfect for brunch or dessert. For the best results, let the custard soak into the bread for at least 4 hours before baking.

• Unsalted butter for the pan
• 3 cups whole milk
• 8 large eggs, beaten
• 1 tsp. pure vanilla extract
• Kosher salt
• 1 cup walnuts (about 4 oz.) toasted
• 1/2 cup light brown sugar
• 1 tsp. ground cinnamon
• 1 lb. rustic white bread (like ciabatta), cut into 3/4-inch-thick slices
• 3/4 cup pure maple syrup
• Confectioners’ sugar for sprinkling (optional)

Butter a 9x13-inch baking dish. In a medium bowl, whisk the milk with the eggs, vanilla, and 3/4 tsp. salt. In a mini chopper or food processor, pulse the walnuts with the brown sugar and cinnamon. Arrange half the bread slices in an even layer on the bottom of the dish; cut slices into small pieces to fill in the holes. Cover with half of the egg mixture, a third of the nuts, and a third of the maple syrup. Make another layer with the remaining bread and cover with the rest of the egg mixture, another third of the nuts, and a third of the maple syrup. Sprinkle with the rest of the nut mixture and maple syrup. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Position a rack in the center of the oven and heat the oven to 350°F. Let the bread pudding sit at room temperature while the oven heats. Bake until the custard starts to set, about 30 minutes. Loosely cover the pudding with foil to prevent browning, and cook for another 10 minutes. Let cool for 10 minutes and serve sprinkled with the confectioners’ sugar, if desired.

Brandy-and-Rum-Glazed Pound Cake

The boozy glaze on this cake not only gives it extra flavor but also keeps it fresh longer. This cake is delicious paired with a tropical fruit salad or, for a holiday dinner, a dried fruit compote.

For the Cake:

• 10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
• 10-1/4 oz. (2-1/2 cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1-3/4 cups granulated sugar
• 2 large egg yolks, at room temperature
• 3 large eggs, at room temperature
• 2/3 cup whole milk, at room temperature
• 1-1/2 tsp. pure vanilla extract
• 1/2 tsp. freshly grated nutmeg

For the Glaze:

• 1-1/4 cups confectioners’ sugar
• 3 Tbs. brandy
• 3 Tbs. rum

Bake the Cake:

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.

On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.

With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined.

Scrape the bowl one last time, add the vanilla extract and nutmeg, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.

Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes. Cool in the pan for 15 minutes.

Glaze the Cake:

While the cake bakes, stir together the confectioner's sugar, brandy, and rum until smooth. After the baked cake has cooled for 15 minutes, turn the warm cake onto a serving plate. Using a skewer, poke holes all over the cake. Brush the cake—every visible inch of it—with the glaze, until the glaze is gone. When the cake is completely cool, the glaze will form a protective crust over the cake

Basmati Rice Pilaf with Whole Spices, Saffron & Mint

• 1 cup uncooked white basmati rice, preferably Indian or Pakistani
• 2 Tbs. vegetable oil
• 1 tsp. cumin seeds
• 6 green or white cardamom pods
• 2 cinnamon sticks (3 inches each)
• 2 fresh or dried bay leaves
• 1 medium red onion, cut in half and thinly sliced lengthwise
• 2 tsp. kosher or coarse sea salt
• 1/4 tsp. saffron threads
• 1 cup firmly packed fresh mint leaves (from about 3 oz. mint sprigs), finely chopped

Put the rice in a bowl and gently rinse with three or four changes of water, until the water runs fairly clear. Fill the bowl halfway with cold water and let the rice soak at room temperature for 30 min. to soften the kernels. Drain.

Heat a 3-quart saucepan over medium-high heat; pour in the oil and swirl it around. It should appear to shimmer; if not, continue heating until it does. Add the cumin, cardamom, cinnamon, and bay leaves, which will sputter and crackle and smell aromatic. After 20  to 30 seconds, add the onion and cook, stirring frequently, until the onion turns golden brown, about 5 min.

Add the drained rice and toss gently with the onion and spice mixture. Pour in 1-1/2 cups cold water and sprinkle on the salt and saffron. Stir the rice just once to incorporate the salt and saffron. Leaving the pot uncovered, bring the water to a boil over the same medium-high heat. After about 3 min., when much of the water has evaporated or been absorbed (if you move some of the rice with a fork, the water should look like it comes about halfway up the rice), stir the rice once more to bring the partially cooked layer from the bottom of the pan to the surface. Cover the pan with a tight-fitting lid and turn down the heat to the lowest possible setting. Cook covered for another 10 min. Without removing the cover, turn off the heat and let the pan stand off the heat, undisturbed, for another 10 min.

Remove the lid and add the mint. Fluff the rice with a fork to let the steam escape and to incorporate the mint leaves. Remove the cinnamon sticks and bay leaves and instruct your guests not to eat the cardamom pods.

Asparagus Soup with Saffron Croutons

I think this soup is best cool, but it’s also tasty warm. You can make it ahead and let the weather dictate which way to go.

For the croutons:

• 3 to 4 slices of fine-grain white bread, such as Pepperidge Farm
• 2 Tbs. extra-virgin olive oil
• 1/4 tsp. saffron threads
• Kosher salt

For the soup:

• 2 bunches asparagus (about 2 lb.)
• 4 Tbs. unsalted butter
• 2 large shallots, chopped (about 1/2 cup)
• 2 cups heavy cream
• Kosher salt and freshly ground white pepper
• 1/2 tsp. fresh lemon juice; more to taste
• 2 tsp. thinly sliced chives

Make the croutons:

Cut the crust off the bread and discard. Cut the bread into tiny cubes (about 1/3 inch) to yield about 1-1/2 cups.

Heat the olive oil in a 10-inch sauté pan over medium-low heat. Crumble the saffron and gently cook for about 1 minute to infuse the oil with the saffron color. Watch your heat; saffron can burn quickly. Add the bread cubes and toss to coat with the oil. Sprinkle with 1/4 tsp. salt and cook, stirring occasionally, until the croutons are golden and crunchy, 3 to 4 minutes. Transfer the croutons to a plate to cool.

Make the soup:

Trim the tough bottoms off the asparagus and cut the rest of the spears into 1-inch pieces.

Melt the butter in a 3- to 4-quart saucepan over medium-low heat. Add the shallots, and cook, stirring occasionally, until soft but not colored, about 5 minutes. Add the cream, 2 cups of water, 2 tsp. salt, and 1/2 tsp. white pepper. Increase the heat to high and bring the liquid to a boil. Add the asparagus, lower to a simmer, and cook until the asparagus is tender (taste a piece to see) but still quite green, about 5 minutes.

Purée the soup in batches in a blender and pass it through a fine strainer, pressing on the solids, into a bowl (if you plan to serve it cold) or into a clean saucepan.

To serve, reheat the soup if serving it warm. Stir in the lemon juice. Season to taste with salt and pepper and more lemon juice, if you like. Serve the soup in cups or small bowls, topped with the croutons and chives.

Homemade Mexican Chorizo

Mexican chorizo is a fresh raw sausage made with dried chiles, garlic, spices, salt, and vinegar. Unlike Spanish-style chorizo, which is cured, it must be cooked before using. It can be more difficult to find than Spanish chorizo, but it's easy to make yourself with this recipe.

• 4 large cloves garlic
• Kosher salt
• 2 lb. ground fatty pork shoulder
• 6 tbs. guajillo or New Mexican chile powder
• 1-1/2 tsp. cayenne
• 1-1.2 Tbs. dried oregano (preferably Mexican)
• 1 tsp. ground cumin
• 1/2 tsp. ground allspice
• 1/2 tsp. ground black pepper
• 1/4 cup cider vinegar

Mince 4 large cloves garlic and mash to a paste with 2 ‡tsp. kosher salt. Put 2‡ lb. ground fatty pork shoulder in a large bowl along with the garlic paste, 6 ‡Tbs. guajillo or New Mexican chile powder, 1-1/2 ‡tsp. cayenne, 1-1/2  ‡Tbs. dried oregano (preferably Mexican), 1 ‡tsp. ground cumin, 1/2 ‡tsp. ground allspice, 1/2 ‡tsp. freshly ground black pepper, and 1/4cup cider vinegar.

Knead the mixture with your hands until well combined (wear disposable
gloves, since the chiles can irritate your skin). Cover the bowl with
plastic wrap and refrigerate for at least 2 ‡hours to season.

Black-Pepper-Crusted Beef Tenderloin with Chimichurri Sauce

A tangy condiment made with fresh herbs and garlic, chimichurri sauce isa traditional accompaniment to grilled meats in Argentina and pairs
well with peppery steak. Before cooking the steaks, you can use the
weight of your skillet to crush the whole peppercorns for the coating.

For the chimichurri sauce

• 1-1/2 oz. mixed fresh cilantro and flat-leaf parsley leaves (1 cup packed)
• 1 Tbs. fresh oregano or 1 tsp. dried
• 1 Tbs. chopped garlic
  
  
• 1/3 cup extra-virgin olive oil
• 1 Tbs. red wine vinegar
• 1 tsp. fresh lime juice; more to taste
• 1/4 tsp. crushed red pepper flakes
• Kosher salt

For the steaks

• 2 Tbs. black peppercorns, coarsely crushed
• Kosher or coarse salt
• 4 6- to 7-oz. beef tenderloin steaks, about 1-1/2 inches thick
• 1 Tbs. olive oil
  
  

Make the sauce

Combine the cilantro, parsley, oregano, and garlic in a food processor and pulse until finely chopped. Scrape the mixture into a bowl and stir in the olive oil, vinegar, lime juice, red pepper flakes, and 1/2 tsp. salt.

Cook the steak

In a flat dish or shallow bowl, combine the crushed peppercorns with 2 tsp. salt. Firmly press both sides of the steaks into the mixture so they’re well coated. Set aside to come to room temperature, at least 20 minutes and up to 45 minutes.

Position a rack in the center of the oven and heat the oven to 350°F.

Heat a 12-inch cast-iron skillet over medium-high heat until very hot, about 2 minutes. Add the oil, swirling the pan to coat the bottom; then add the steaks and cook, undisturbed, until nicely browned on the bottom, about 4 minutes. Flip and cook, undisturbed, until nicely browned on the other side, about 4 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer registers 120° to 125°F for rare, 130° to 135°F for medium rare, or 140° to 145°F for medium, 2 to 7 minutes. Let the steaks rest on a plate, loosely covered with foil, for 5 minutes. Serve the steaks topped with the chimichurri sauce.

Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 Tbs. finely chopped flat-leaf parsley
• Hot pepper sauce, to taste
• 2 slices cooked bacon, finely chopped
• Kosher salt and freshly ground black pepper
• Smoked paprika, for garnish

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 Tbs. finely chopped flat-leaf parsley
• Hot pepper sauce, to taste
• 2 slices cooked bacon, finely chopped
• Kosher salt and freshly ground black pepper
• Smoked paprika, for garnish

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Overnight Gingerbread Steel-Cut Oatmeal

Rich with molasses and warming spices, this oatmeal brings to mind old-fashioned gingerbread. A quick boil at night and an overnight lounge in the fridge means the notoriously slow-cooking grains need only 10 minutes of simmering. Serve with a drizzle of cream and, if you like, chopped, toasted pecans or walnuts.

• 1/4 cup packed dark brown sugar
• 1/4 cup unsulfured mild molasses
• Kosher salt
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1/8 tsp. freshly grated nutmeg
• 1-1/2 cups steel-cut oats
• 1/2 cup raisins
• 2 Tbs. finely chopped crystallized ginger
• Heavy cream, for serving

The night before

In a 3-quart saucepan, whisk the brown sugar, molasses, 1-1/2 tsp. salt, the spices, and 6 cups water and bring to a boil over medium-high heat. Stir in the oats and return to a boil. Turn the heat down to maintain a simmer and cook for 1 minute, stirring to prevent sticking. Remove from the heat and let the oats cool to room temperature in the pan. Cover and refrigerate overnight.

In the morning

Bring the covered oatmeal to a boil over medium heat. Uncover and cook, stirring often, until the liquid is mostly absorbed and the oatmeal is pleasantly chewy, about 10 minutes. Remove from the heat and stir in the raisins and crystallized ginger. Cover and let sit until a little more of the liquid is absorbed and the oatmeal is cool enough to eat, about 5 minutes. Serve drizzled with the cream.

Venezuelan Chocolate Chile Chicken

There are very many versions of chocolate chile chicken, but I chose to include this one as it’s fantastically quick and easy to make. I can’t promise it’s authentic, but it does have the wow factor, and the Venezuelan chocolate adds a deep, rich, glossy finish and flavor.  

• 4 banana shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 Tbs. light olive oil
• 4 organic chicken thighs
• 4 organic chicken drumsticks
• Juice and zest of 3 oranges 
• 3 fresh red chiles, finely diced
• 2 tsp. dried mulato chiles (or any other mild chiles)
• 1 Tbs. coriander seeds
• 400 grams canned chopped tomatoes
• 1 Tbs. dark muscovado sugar
• 150 grams Venezuelan dark chocolate, broken into pieces
• Bunch of coriander leaves (about 25 g)

Heat the oven to 400°F.

In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chiles, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.

Remove from oven, lift out the chicken and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

Bourbon-Vanilla Bean Pumpkin Pie

• 1/2 cup whole milk 
• 1/2 cup heavy cream
• 1 vanilla bean, split and scraped
• 15-oz. can pure pumpkin
• 2/3 cup packed dark brown sugar
• 1/2 tsp. table salt
• 1/2 tsp. ground cinnamon
• 1/8 tsp. freshly grated nutmeg
• 3 large eggs, at room temperature
• 1-1/2 Tbs. bourbon
• 1 blind-baked Basic Pie Pastry shell

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.

In a medium saucepan, bring the milk, cream, vanilla bean, and scraped seeds to a boil. Remove from the heat and let the mixture steep for 20 minutes.

Remove the vanilla bean from the milk and cream, scraping off any residual seeds into the milk. Return the pan to medium heat until the milk is hot but not boiling, about 2 minutes. Turn off the heat, leaving the pan on the burner. Whisk in the pumpkin, brown sugar, salt, cinnamon, and nutmeg until smooth. One at a time, add the eggs, whisking constantly. Stir in the bourbon. 

Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine) 30 to 35 minutes more. Transfer the pie to a rack and let it cool completely before serving.

Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 Tbs. finely chopped flat-leaf parsley
• Hot pepper sauce, to taste
• 2 slices cooked bacon, finely chopped
• Kosher salt and freshly ground black pepper
• Smoked paprika, for garnish

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Cinnamon-Raisin-Walnut Pinwheels

These buttery, not-too-sweet pinwheels are perfect for a weekend breakfast because they come together easily and there’s no need to wait for the dough to rise, as with traditional yeasted cinnamon rolls.

• 1/2 cup packed light brown sugar
• 2-1/2 oz. (1/2 cup) raisins
• 2 oz. (1/2 cup) chopped walnuts
• 1 tsp. ground cinnamon
• All-purpose flour, for rolling
• 1 recipe Buttermilk Biscuit Dough
• 2 oz. (4 Tbs.) melted unsalted butter

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with parchment.

In a small bowl, combine the sugar, raisins, walnuts, and cinnamon.

On a floured surface, pat the dough into a 5-inch square. Using a floured rolling pin, roll the dough into a 12-inch square. Brush the dough with 2 Tbs. of the butter and evenly sprinkle with the sugar mixture. Tightly roll up the dough (like a jelly roll), pinching the seam to seal it shut. Using a serrated knife, cut the roll crosswise into 12 pieces. Arrange the pieces cut side down on the prepared sheet, spacing them about 1 inch apart.

Bake until puffed and golden-brown, 15 to 18 minutes. Transfer to a wire rack and brush with the remaining 2 Tbs. melted butter. Let cool until warm, about 10 minutes, before serving.

Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 Tbs. finely chopped flat-leaf parsley
• Hot pepper sauce, to taste
• 2 slices cooked bacon, finely chopped
• Kosher salt and freshly ground black pepper
• Smoked paprika, for garnish

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Pan-Fried Yukon Gold Potatoes with Paprika

If you have smoked Spanish paprika (called pimentón), this is a great place to use it. Duck or goose fat is a delicious replacement for the olive oil. Use a pan large enough to hold the potatoes in one layer so they don't steam in their own moisture.

• 1-1/2 lb. Yukon Gold potatoes (3 or 4 medium potatoes), scrubbed but not peeled
• 5 Tbs. extra-virgin olive oil
• 3/4 tsp. kosher salt; more to taste
• 1 tsp. paprika, preferably Hungarian sweet or Spanish smoked paprika
• Freshly ground black pepper, to taste

Tip:

If stored properly in a cool, dark place, preferably with high humidity, Yukon Golds don't turn brown as quickly as other potatoes once they're cut. Still, if you're prepping the potatoes ahead, it's a good idea to keep them covered in water or coat them lightly with oil.

Cut the potatoes in half, then cut them in thick slices lengthwise, 1/2 to 3/4 inch wide. Stack the slices and cut them in half lengthwise, then cut crosswise to get 3/4-inch-wide pieces.

Heat 4 Tbs. of the oil in a large (11- to 12-inch) skillet, preferably cast iron, over medium-high heat. When the oil is shimmering hot, add the potatoes and stir immediately to coat them with the oil. Sprinkle with the 3/4 tsp. salt and stir again. Fry the potatoes, stirring frequently, until they're tender in the center and nicely browned on the outside, 25 to 30 minutes. (If the potatoes seem to be browning too fast, reduce the heat to medium or medium-low.)

Turn off the heat. Push the potatoes to one side of the pan and pour the remaining tablespoon of oil into the empty space in the pan. Stir the paprika into the oil and let sizzle for about 5 seconds. Stir the potatoes into the paprika oil until well coated. Stir in several grinds of pepper. Taste for salt and add more if necessary. Serve hot.

A year's worth of Fine Cooking in one hardbound volume

This recipe is one of more than 350 that you'll find in Fine Cooking's 2006 Bound Annual.

Apple Brown-Butter Jalousie

For this pastry, the fruit filling shouldn’t be very juicy or the bottom crust will become soggy. The solution is to precook the apples and reduce their juices. The filling can be made and stored in a covered container in the refrigerator for up to two days.

• 1-1/4 to 1-1/2 lb. Granny Smith apples (about 3 medium), peeled, halved lengthwise, cored, and cut crosswise into 1/2-inch-thick slices
• 1/4 cup packed light or dark brown sugar
• 3 Tbs. granulated sugar
• 1 tsp. fresh lemon juice
• 3/4 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• Pinch freshly grated or ground nutmeg
• 3 Tbs. unsalted butter
• 1 vanilla bean, split and seeds scraped out with the back of a knife (reserve the seeds)
• 1 large egg
• 1 sheet frozen packaged puff pastry (Pepperidge Farm brand), thawed overnight in the fridge or according to package instructions
• Flour for rolling out the dough
• 1 tsp. demerara, turbinado, or granulated sugar
• Crème fraîche, lightly sweetened whipped cream, or vanilla ice cream for serving (optional)

Make the filling:

In a large bowl, toss the apples with the brown sugar, granulated sugar, lemon juice, cinnamon, salt, and nutmeg.

In a 12-inch skillet, melt the butter over medium heat until the milk solids turn golden brown, 1 to 2 minutes. Remove from the heat, add the vanilla seeds, and stir. Carefully add the apple mixture to the skillet; with a heatproof rubber spatula, scrape all the sugar and spices from the bowl into the skillet. Stir the apples to coat them with the butter and then spread them in a fairly even layer. Return the pan to medium heat and cook, stirring gently with the spatula every few minutes (try not to break the apple slices), until the apples are tender but not mushy (taste one) and still hold their shape, and the juices have cooked down to a fairly thick, brown, bubbling syrup, 10 to 13 minutes. Scrape the apples into a wide shallow dish or onto a baking sheet to cool completely before assembling the jalousie.

Assemble the jalousie:

Line a large rimmed baking sheet with parchment. In a small bowl, make an egg wash by beating the egg with 1 Tbs. water until well combined.

Unfold the puff pastry dough on a floured surface, and gently pinch together any seams that have split. With a floured rolling pin, roll the dough into a 12x14-inch rectangle. With a sharp knife, cut the rectangle in half lengthwise to form two 6x14-inch rectangles. Use a long spatula to help you move one of the dough rectangles onto the parchment-lined baking sheet.

Use a pastry brush to brush a 1-inch border of egg wash around the perimeter of the dough. (Save the remaining egg wash.) Arrange the fruit in a 4-inch-wide strip down the length of the dough. (I like to shingle the apple slices in a thick herringbone pattern down the length of the dough; you may need to make a double layer of apples.) Some syrupy apple juices will likely remain in the dish; spoon 2 to 3 Tbs. over the apples. If some of the liquid seeps onto the egg-washed border, don’t worry about it.

Lightly dust the remaining piece of puff pastry with flour and then gently fold it in half lengthwise; don’t crease the fold. Using a sharp knife, cut 1-1/2-inch-long slashes at 1-inch intervals along the folded side of the dough; leave at least a 1-inch border on the remaining three sides. Do not unfold the dough. Using a long spatula, gently lift the folded strip and position it over the fruit-filled dough rectangle, matching up the straight edges.

Slash along the folded side.

Gently unfold the top piece of dough and stretch it over the filling, matching the straight edges all the way around the perimeter of the dough. Press the edges gently with your fingertips to seal the dough, and then, with a fork, very gently crimp the edges of the dough all the way around the pastry.

Unfold the dough over the filling.

Bake the jalousie:

Chill the assembled jalousie for 15 to 20 minutes. Meanwhile, position a rack in the lower third of the oven and heat the oven to 400°F.

Right before baking, brush the top of the jalousie with a very light coating of the remaining egg wash (you won’t need it all) and sprinkle with the demerara, turbinado, or granulated sugar.

Bake for 15 minutes and then rotate the baking sheet. Continue baking until the pastry is puffed, deep golden brown on top, and light golden brown on the bottom—use a spatula to gently lift the jalousie so you can peek underneath—another 10 to 15 minutes. Immediately transfer the jalousie from the baking sheet to a wire rack to cool for at least 45 minutes. (Instead of trying to move the hot jalousie with a spatula, lift the parchment to move the jalousie to the rack and then carefully slide the paper out from under the pastry.)

Serve the jalousie slightly warm with crème fraîche, lightly sweetened whipped cream, or vanilla ice cream, if you like.

Sesame-Poppy-Pecan Crackers

These buttery bites are a great quick hors d’oeuvre that goes well on a cheese plate, with your favorite dip, or all on their own.

• All-purpose flour, for rolling
• 1 recipe Buttermilk Biscuit Dough
• 1 large egg
• 1-1/4 oz. (1/3 cup) finely chopped pecans
• 1-1/2 Tbs. poppy seeds
• 1-1/2 Tbs. sesame seeds
• 3/4 tsp. kosher salt

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F. Line two large rimmed baking sheets with parchment.

On a floured surface, pat the dough into a 5-inch square. Using a floured rolling pin, roll the dough into a 14-inch square, lightly dusting with flour as you roll to keep the dough from sticking, if necessary.

In a small bowl, beat the egg with 1 Tbs. water. In another small bowl, combine the pecans, seeds, and salt. Lightly brush the dough with the egg wash, then evenly sprinkle with the nut-seed mixture. Using a sharp knife, pastry wheel, or pizza cutter, cut the dough into forty-nine 2-inch squares. Using a spatula, transfer the squares to the prepared sheets, arranging them about 1/2 inch apart.

Bake until golden-brown, 18 to 20 minutes, swapping positions and rotating the sheets halfway through baking. Transfer to a wire rack to cool. (These crackers taste best when freshly made, but they can be frozen in an airtight container for up to 3 weeks. Thaw in the refrigerator overnight and warm in a 350°F oven for 5 minutes before serving.)

Rustic Apple-Cinnamon Tart

When you don't want to fuss with a pie, this free-form tart baked on a cookie sheet is the perfect solution. Use it to show off local apples or whatever fruit is in season; to create your own customized fruit tart, use the Recipe Maker.

For the Dough

• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
• 2 tsp. granulated sugar
• 1/2 tsp. table salt
• 5-1/2 oz. (11 Tbs.) cold, unsalted butter
• 1 large egg yolk
• 3 Tbs. whole milk

For the Filling

• 4 cups peeled, thinly sliced apples
• 1 tsp. pure vanilla extract
• 1/2 tsp. ground cinnamon
• 1 Tbs. all-purpose flour
• Big pinch table salt
• 1 large egg, beaten well
• 2 Tbs. turbinado sugar

Make and Roll the Dough

Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment (or if mixing by hand, in a medium bowl). Cut the butter into 1/2-inch cubes and add them to the flour. On low speed, mix the butter and flour until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes. If there are still lumps of butter larger than the size of peas, break them up with your fingers. Run a spatula along the bottom of the bowl to loosen anything stuck to the bowl. (If mixing by hand, mix with a pastry cutter or two forks until the butter is mixed into the flour as above).


In a small bowl, mix the egg yolk and milk and add them to the flour mixture. On low speed, mix until the dough just comes together, about 15 seconds; the dough will be somewhat soft. (If mixing by hand, add the yolk mixture to the flour and mix gently with a fork until the liquid is well distributed. The dough will still look crumbly and dry. Dump the dough onto a clean counter and work it with the heel of your hand, pushing and smearing it away from you and gathering it up with a bench scraper and repeating until the dough comes together and is pliable).


Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes (or up to four days) before rolling it out.


Position a rack in the center of the oven and heat the oven to 350*F. Line a heavy-duty rimmed baking sheet with parchment. Remove the dough from the refrigerator; if the dough is very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. On a floured surface, roll the dough into a round that’s about 13 to 14 inches in diameter. It’s all right if the edges are a little ragged. If you can’t get a roughly round shape, trim the dough so that it’s a rough circle and roll the trimmed scraps back into the dough. Transfer the dough round to the baking sheet and put it in the refrigerator while you prepare the filling.

Assemble and Bake the Tart

Put the apples in a large bowl. Toss the fruit with the 1/4 cup granulated sugar. Taste the fruit; if it’s more tart than you like, add up to 2 Tbs. more sugar. Add the flour, vanilla extract, cinnamon, and salt and toss until everything is evenly mixed.


Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart. Heap the apple mixture in the center of the dough round. Using your fingertips, fold the edges of the dough over some of the apples to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go.


Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the turbinado sugar directly on the dough and fruit.


Bake the tart until the pleats of dough are completely golden brown without a trace of pale, unbaked dough, about 55 minutes. (It’s all right if some of the juices escape from the tart and seep onto the pan.) Transfer to a rack and let cool. The tart may be baked up to six hours ahead of serving.


When cool enough to handle, use a spatula to transfer the tart to a serving plate or cutting board. Slice it and serve it warm or at room temperature.

Classic Steak au Poivre

You can tip the pan and ignite the Cognac, or ignite the sauce with a match for an invigorating spectacle. But all these acts of derring-do are unnecessary: just bring the sauce to a boil for a minute to burn off the alcohol, whisk, whisk, whisk, and then add the cream, whisking all the while. Serve with roasted potatoes.

• 2 boneless beef strip steaks (about 1 lb. total)
• Kosher salt
• 1-1/2 Tbs. black peppercorns, very coarsely crushed
• 1 Tbs. olive oil
• 1 oz. (2 Tbs.) unsalted butter
• 1 small shallot, minced
• 1/4 cup Cognac
• 1/3 cup heavy cream
• 1 Tbs. chopped fresh flat-leaf parsley

Pat the steaks dry with a paper towel and season both sides lightly with salt. Coat both sides with the peppercorns, pressing so they adhere. Heat the oil in a 12-inch heavy-duty skillet over medium-high heat until shimmering hot. Add the steaks and cook to your desired doneness (2 to 3 minutes per side for medium rare). Transfer the steaks to a cutting board and tent them with foil. Pour off and discard any fat left in the pan, but not the brown bits.

Reduce the heat to medium and add the butter to the skillet. When melted, add the shallot and cook until softened, about 1 minute. Remove the skillet from the heat and carefully add the Cognac. Return the skillet to medium heat and cook, whisking, until the Cognac reduces to a glaze, 1 to 2 minutes. Whisk in the cream and simmer until slightly thickened, 1 to 2 minutes. Stir in the parsley and season to taste with salt.

Transfer the steaks to dinner plates and top with the sauce.

Homemade Mexican Chorizo

Mexican chorizo is a fresh raw sausage made with dried chiles, garlic, spices, salt, and vinegar. Unlike Spanish-style chorizo, which is cured, it must be cooked before using. It can be more difficult to find than Spanish chorizo, but it's easy to make yourself with this recipe.

• 4 large cloves garlic
• Kosher salt
• 2 lb. ground fatty pork shoulder
• 6 tbs. guajillo or New Mexican chile powder
• 1-1/2 tsp. cayenne
• 1-1.2 Tbs. dried oregano (preferably Mexican)
• 1 tsp. ground cumin
• 1/2 tsp. ground allspice
• 1/2 tsp. ground black pepper
• 1/4 cup cider vinegar

Mince 4 large cloves garlic and mash to a paste with 2 ‡tsp. kosher salt. Put 2‡ lb. ground fatty pork shoulder in a large bowl along with the garlic paste, 6 ‡Tbs. guajillo or New Mexican chile powder, 1-1/2 ‡tsp. cayenne, 1-1/2  ‡Tbs. dried oregano (preferably Mexican), 1 ‡tsp. ground cumin, 1/2 ‡tsp. ground allspice, 1/2 ‡tsp. freshly ground black pepper, and 1/4cup cider vinegar.

Knead the mixture with your hands until well combined (wear disposable
gloves, since the chiles can irritate your skin). Cover the bowl with
plastic wrap and refrigerate for at least 2 ‡hours to season.