Ingredients

• 1 cup roasted, unsalted pumpkin seeds
• ¼ cup white sesame seeds
• 1 pound tomatillos (about 9 medium), husked and washed
• 3 medium green bell peppers, halved and destemmed
• 1 sweet onion, peeled and quartered
• 1 jalapeño, split lengthwise
• 6½ cups chicken broth
• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• Salt
• 3 scallions, trimmed and roughly chopped
• 1 large bunch cilantro (leaves and tender stems), roughly chopped
• 3 large russet potatoes, peeled and diced into ⅓-inch cubes
• 4 medium carrots, peeled and diced into ⅓-inch cubes
• Cooked white rice, for serving

Preparation

Toast the pumpkin and sesame seeds in a medium pan over medium-high heat, stirring occasionally, until fragrant and the sesame seeds start to turn light golden, about 3 minutes. Transfer to a blender and pulse until sandy, scraping the sides and stirring as needed. Set aside ground seed mixture.

Set the broiler to high. In a large sheet pan, arrange the whole tomatillos, halved peppers, quartered onion and halved jalapeño, cut sides down, in an even layer. Broil until the skin of the vegetables is soft and blistered, rotating the pan as needed, 6 to 8 minutes.

To a large pot, add the chicken broth, chicken thighs and the blistered jalapeño, bell peppers, onion and tomatillos; bring the mixture to a boil over high. Once the soup is boiling, reduce the heat to medium and simmer it, stirring occasionally, for 35 minutes.

While the soup cooks, heat the olive oil in a small skillet over low heat. Add the minced garlic and 2 teaspoons salt and fry just until golden, swirling the pan, 2 to 3 minutes. Set aside.

Remove the chicken from the broth and set aside in a medium bowl. Add the scallions and cilantro to the broth. Purée the broth in a blender, or directly in the pot using an immersion blender.

Add the garlic mixture to the large pot with the soup, along with the potatoes, carrots and the ground seed mixture. Cook on medium heat, stirring occasionally, for 15 to 20 minutes, until the vegetables are fork-tender and the soup thickens.

Using two forks, pull the chicken into small chunks or bite-size pieces. Stir the chicken back into the soup to warm it, and add more salt to taste.

To serve, scoop cooked rice into a small cup and invert it into a bowl; surround with soup. The soup can be stored in the fridge for up to 2 days or frozen for up to 3 months.

NYT

Ingredients

• 2 dl de vin blanc
• échalote émincée
• une branche de persil
• un brin de thym
• feuille de laurier
• 3 dl de fonds de veau lié réduit
• 100 g de beurre à la maître d’hotel
• une petite cuillerée d’estragon haché

Preparation

1. Réduire des deux tiers 2 décilitres de vin blanc additionné d’une échalote émincée, d’une branche de persil, d’un brin de thym, d’un menu fragment de feuille de laurier.
2. Mouiller de 3 décilitres de fonds de veau lié réduit. Faire bouillir quelques instants. Passer à l’étamine.
3. Ajouter, au dernier moment, 100 grammes de beurre à la maître d’hôtel et une petite cuillerée d’estragon haché.

MC

Ingredients

• 250 g beurre ramolli en pommade
• une forte cuillerée de persil haché
• sel
• poivre
• un filet de jus de citron

Preparation

Bien mélanger.

MC

Ingredients

For the Topping:

• 4 tablespoons / 55 grams unsalted butter, melted, plus more for greasing
• Flour, for dusting
• ½ cup / 110 grams light or dark brown sugar, packed
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• 8 medium apricots, rinsed and dried (about 1 pound)

For the Cake:

• 1 cup / 130 grams all-purpose flour
• ½ cup / 55 grams almond flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 6 tablespoons / 85 grams unsalted butter, at room temperature
• ⅔ cup / 135 grams granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• ½ cup / 120 milliliters whole milk

Preparation

1. Heat oven to 350 degrees. Prepare the topping: Lightly grease and flour a 9-inch cake pan or an 8-inch square baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and ¼ teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
2. Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
3. Prepare the cake batter: Add the flour to a medium bowl. Sift in the almond flour, then use your fingertips to break up any clumps that don’t fit through the sieve. Add the baking powder and salt to the bowl and whisk to combine.
4. In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter and granulated sugar on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla extract, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
5. Add ⅓ of the flour mixture, then ½ of the milk, mixing to combine. Continue alternating the additions of flour and milk and mixing, scraping down the sides of the bowl, just until all is combined. (Make sure not to overmix during this step.)
6. Spread the batter in an even layer over the apricot halves. Bake until the cake is set and doesn’t jiggle when shaken, is golden brown on top, and a toothpick inserted into the center comes out clean, about 35 minutes.
7. Remove pan from the oven, and place on a cooling rack for 5 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. This cake is excellent warm, but it’s also delicious at room temperature.

NYT

Ingredients

• 13x9" or two 8x8" (more or less) pan(s) of cornbread
• 1 stick of butter, melted
• 1 lg. onion
• several ribs of celery
• salt and pepper
• fresh parsley
• fresh sage
• fresh rosemary
• fresh time
• 12 oz / 350g sausage [optional]
• one standard pint-box fresh mushrooms [optional]
• 4 c. chicken broth

Preparation

If you’re using it, crumble and cook the sausage and set aside. Cook the mushrooms in the sausage grease, adding extra butter if necessary. If desired, cook the onion and celery; these may also be left raw.

To make the stuffing, crumble the cornbread, pour over the melted butter, and add the onion, celery, spices, sausage, and mushrooms. Moisten the stuffing with as much chicken (or turkey) broth as required. Stuff turkey or bake as required.

Ingredients

• ¾ cup/177 milliliters extra-virgin olive oil, plus more for greasing the pan
• ½ cup/118 milliliters Earl Grey tea, or use coffee, dry red wine, orange juice or water
• ½ cup/50 grams Dutch-processed cocoa powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• 1 cup/200 grams granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup plus 2 tablespoons/135 grams all-purpose flour
• ½ teaspoon baking soda

Preparation

1. Heat the oven to 325 degrees. Grease a 9-inch round pan and line the bottom with parchment paper.

2. In a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated.

4. Scrape batter into prepared pan and bake until the sides are set but it’s still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.

NYT

Ingredients

for the sauce:

• 1 cup fresh squeezed orange juice
• 1 tablespoon sugar
• Salt and pepper
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons cognac

for the dish:

• 2 tablespoons olive oil
• 8 ounces lobster meat, diced
• 4 ounces shiitake mushrooms, diced
• 1 tablespoon chopped shallots
• 1 teaspoon chopped fresh tarragon leaves
• White pepper
• 4 prepared vol au vent shells
• Fresh flat-leaf parsley, for garnish

Preparation

1. For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. Bring to a boil then reduce heat until nearly evaporated. Add the stock, heavy cream, and cognac. Boil for minute, remove from the heat, and set aside.

2. For the Lobster Vol au Vent: Preheat a saucepan over high heat until very hot. Add the olive oil, then the lobster meat, mushrooms, shallots, tarragon, and white pepper, to taste, while stirring to combine ingredients. Add 1/2 cup of the Orange Cognac Sauce and bring to a boil for 1 minute. Reduce to a simmer.

3. Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves.

Food Network

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rubbed sage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• One large (2 1/2- to 3-pound) head cauliflower
• 4 tablespoons unsalted butter
• 1/4 cup sliced almonds

Preparation

1. Position a rack in the middle of the oven and preheat to 400 degrees. In a small bowl, whisk together the oil, thyme, sage, garlic powder, salt and pepper to combine. Trim all the leaves from the base of the cauliflower. Trim the thick part of the stalk as much as needed so the cauliflower can sit flat.

2. Place the cauliflower bottom side up in a medium cast-iron skillet, Dutch oven or other similarly sized dish. Brush the bottom with some of the olive oil mixture. Flip the cauliflower right side up and brush with the remaining olive oil mixture until the cauliflower is evenly coated.

3. Cover tightly with aluminum foil or a lid and roast for 30 minutes. Uncover, baste with the oil from the pan, and continue roasting for 1 hour more, basting every 20 to 30 minutes, if desired, until a knife can be inserted into the cauliflower with little to no resistance and the cauliflower is nicely browned. Transfer to a platter for serving.

4. Place a medium, preferably stainless steel (so you can easily see the color of the butter) skillet over medium heat. Add the butter and cook, stirring and swirling the skillet regularly, until the butter turns a light golden brown, about 3 minutes. Add the almonds, reduce the heat to low, and continue to cook, stirring and swirling the skillet regularly, until the almonds are toasted and the butter is nicely browned, 2 to 3 minutes more. Pour the almond brown butter over the cauliflower, then carve it into thick wedges or slices, and serve warm.

WaPo

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 3 tablespoons fresh orange or tangerine juice
• 2 tablespoons date syrup (silan), maple syrup or honey
• 1 tablespoon finely chopped shallot
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 2 Bosc pears, halved, cored and thinly sliced
• 1/3 cup (1 ounce) dried, pitted dates, thinly sliced
• 7 cups (5 ounces) sturdy greens, such as Belgian endive, frisée, radicchio or arugula
• 1/2 cup (1 ounce) loosely packed fresh flat-leaf parsley leaves
• 1/2 cup (2 ounces) shelled, raw pistachios, toasted
• 4 ounces ricotta salata, shaved with a Y-shaped vegetable peeler (about 2 cups)

Preparation

1. In a medium bowl, whisk together the olive oil, vinegar, juice, silan (or maple syrup or honey) and shallot until blended. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Place the pears and dates in a large bowl; make sure the date slices aren’t sticking together. Drizzle the vinaigrette over the fruit mixture and let stand for 10 minutes.

3. Add the greens and parsley, and gently toss to coat. Season with the remaining 1/4 teaspoon salt and with a bit more pepper, if desired.

4. Divide the salad evenly among 6 plates. Garnish with pistachios and shaved ricotta salata and serve.

WaPo

Ingredients

For the cranberry curd:

• 1 pound (455 grams/4 cups) fresh or frozen cranberries
• 1 1/4 cups (250 grams) granulated sugar
• Finely grated zest and juice of 1 orange (about 1 tablespoon zest and 1/2 cup juice)
• One (2-inch) piece fresh ginger, peeled and thinly sliced
• Pinch fine sea salt or table salt
• 3 large egg yolks
• 2 teaspoons cornstarch
• 4 tablespoons (55 grams) unsalted butter, cut into 4 pieces and at room temperature

For the gingersnap cookie crust:

• 8 tablespoons (113 grams/1 stick) unsalted butter, at room temperature
• 1/4 cup packed (55 grams) dark brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 large egg yolk
• 2 tablespoons molasses
• 1 3/4 cups (220 grams) all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon fine sea salt or table salt

Preparation

1. Make the cranberry curd: In a medium saucepan over medium-high heat, combine the cranberries, sugar, orange zest and juice, ginger and salt and bring to a boil, stirring occasionally. Adjust the heat to maintain a very gentle simmer, cover and cook until all the cranberries have burst and started to shrivel, about 10 minutes.

2. While the cranberries cook, in a small bowl, whisk together the egg yolks and cornstarch until smooth. Transfer the hot cranberry mixture to a heatproof blender. Immediately add the yolk mixture, cover loosely, gradually increase the speed to high and blend until smooth, about 1 minute. Let the mixture cool, uncovered, in the blender until a skin forms and it registers 120 to 125 degrees on an instant-read thermometer, about 1 hour 30 minutes.

3. Make the gingersnap cookie crust: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown and granulated sugars on medium-low speed until smooth, 2 to 3 minutes.

4. Increase the mixer speed to medium, add the egg yolk and molasses and mix to combine. Stop the mixer and scrape down the sides and bottom of the bowl thoroughly. Add the flour, ginger, cinnamon, allspice and salt and mix on low speed until fully incorporated and the mixture looks like crumbly cookie dough, about 1 minute.

5. Turn out the dough into a 9-inch tart pan with a removable bottom. Use your fingers to press it evenly across the bottom and up the sides. Loosely cover with a kitchen towel or plastic wrap and refrigerate for at least 30 minutes and up to overnight.

6. When the crust is ready to bake, position a rack in the middle of the oven and preheat to 350 degrees. Dock the crust across the bottom with a fork and blind-bake (without pie weights), until evenly golden brown, 20 to 22 minutes. Transfer to a wire rack and let cool completely before adding the filling.

7. When the cranberry puree has cooled, add the softened butter and blend until fully combined, about 30 seconds. Pour the puree into the cooled crust and smooth with an offset spatula into an even layer. Let the tart sit at room temperature for at least 2 hours.

WaPo