Photography by Sarah Shatz

{ Introduction }

We met six years ago, when Amanda was looking for someone to help her with a dauntingly large cookbook she was writing for the New York Times. After testing more than 1,400 recipes together, eating countless dinners at 11 P.M., and doing all the necessary research and proofreading and dishwashing, we finished the book, which was published by W.W. Norton last year. We also became great friends and discovered how much we love cooking together.

Food52 grew out of an insight we had while working on The Essential New York Times Cookbook: many of the best recipes come from home cooks. It occurred to us that home cooks are both practical and inventive, and these qualities tend to lead to great recipes. At Food52.com, we recognize talented home cooks by giving them a place to show off their work, a place where cooks of all levels come to be inspired and to be part of a constructive and supportive community.

We love spending time in the kitchen, and we believe, like many cooks out there—both professional and amateur—that memorable cooking doesn’t have to be complicated or precious. It’s about discovering that frying an egg in olive oil over high heat gives the white a great crackly texture, that slashing the legs of a chicken before roasting allows the dark and white meat to cook evenly, that maple syrup adds not only sweetness but depth to an otherwise ho-hum vinaigrette.

We think cooking is really important—especially now. Over the past decade, many studies have shown that children from families who eat together do better in school, that eating “whole” foods is healthier, that eating sustainably will save the environment. But no one has pointed out that the only way to achieve all this in a comprehensive, lasting way is for people to cook.

Because:

This cookbook is the love child of the Food52 community, and the result of a year’s worth of recipe contests—every recipe comes from one of our members and was chosen as a winner by his or her peers. It’s not just the delicious concoctions, but the creativity and voice behind each recipe that make this cookbook truly special; no one chef could come up with this many great recipes in one year, and no one cookbook author could dream up this many entertaining backstories. We hope you’ll get in the kitchen and have as much fun as we did making all of these terrific recipes and learning from talented home cooks from all over.

{ Test Run }

Before we even started building the website, we did an e-mail test among our friends and family. Merrill’s mother, Veronica, dominated the field at a time when nepotism was still acceptable (two of the three winning recipes are hers). It turns out these early winners have stood the test of time—even after 52 weeks of official contests, we thought all three winners deserved to be included in the book.

Photography by Sarah Shatz

Red Leaf Salad with Roasted Beets,
Oranges, and Walnuts

Photography by Sarah Shatz

    BY TERESA PARKER | SERVES 4 TO 6

A&M: Teresa wrote: “Seems to me beets and oranges are a classic winter salad combination that you see everywhere.” But this is no run-of-the-mill beet and orange salad. Teresa explained, “My friend Sophie’s dad, Jim Broderick, gave me the idea that really makes this salad great: fennel and orange rind in the dressing.” She’s right: this trick gives her winter salad lift and fragrance and makes you want to keep eating it.

1. Heat the oven to 350°F. Lay the beets on one half of a large piece of aluminum foil. Sprinkle with olive oil and season with salt. Fold the foil in half to make a packet and roll the edges to seal. Lay on a baking sheet and roast until tender, 45 to 60 minutes. Let cool. Peel the beets and slice into ½-inch-thick wedges.
2. Keep the oven at 350°F; toast the walnuts on a baking sheet for a few minutes, 5 to 7, until they smell good. Remove the nuts and let them cool while you wash and dry the lettuce and tear it into a salad bowl.
3. Zest one orange—you need 1 teaspoon grated zest. Using a very sharp knife, cut the ends from the oranges, slicing just deep enough to expose the flesh. Cut off the remaining peel and pith. Then, working over a bowl, remove the segments, cutting between the membrane. Place the segments in a strainer to drain off excess juice.
4. Whisk together the dressing ingredients—the shallot, fennel seeds, and lemon juice—in a small bowl, adding the oil last, whisking as you pour it in so the dressing emulsifies a bit. Taste and adjust the seasoning.
5. Toss the nuts, beets, oranges, and the dressing with the salad, adjust the seasoning, and serve immediately.

Pink Bolognese

Photography by Sarah Shatz

    BY VERONICA | SERVES 4 TO 6

A&M: Imagine if vodka sauce merged with Bolognese—this beautiful, aromatic pink sauce would be the conglomerate. We like how Veronica’s use of ground turkey instead of beef keeps this simple to make but refined enough for a dinner party.

Veronica wrote: “The following list of ingredients looks daunting—it’s not. Chances are, other than the ground meat, the fresh sage, and the cream, you might have all these lurking in your pantry/fridge.”

1. In a large, heavy saucepan, brown the pork, veal, and turkey over medium-high heat. Keep stirring and separating the meat while cooking. Transfer the browned meat to a bowl and reserve. Return the pan to the stove.
2. Add the olive oil to the pan. Add the carrot, onion, and garlic and stir to combine. Reduce the heat to medium and cook until tender, 5 to 10 minutes. Return the meat to the pan. Stir in the tomatoes. Pour in the red wine and bring to a boil. Add the chicken broth, all the herbs, and a large pinch of salt, and simmer for 30 minutes, stirring occasionally.
3. Stir in the tomato paste and continue simmering for another hour, stirring every 10 minutes or so—you don’t want any sticking or burning. The sauce should reduce and thicken.
4. Pour in the cream and vodka and cook until the sauce is the desired consistency. Season with salt and pepper. Taste, taste, taste—it’s up to you.
5. Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Drain, then toss with the bolognese.

Secret Cookies

Photography by Sarah Shatz

    BY VERONICA | MAKES ABOUT 80 COOKIES

A&M: Merrill grew up eating these cookies every year at Christmas, but she swears she had nothing to do with the voting! As Veronica explained, “This recipe has truly been kept a secret for thirty years, but now is the time to release it. It was given to me by an elderly lady who had been given it by an even more elderly Swedish lady. The proviso: ‘After I’m gone, you may give out the recipe.’ The same proviso was given to me … so, here it is.”

1. Heat the oven to 350°F. In a mixer fitted with a paddle attachment, cream the butter and sugar until light in color and fluffy. Add the yolks and vanilla, mixing well. Add the flour and combine thoroughly.
2. Use mounded teaspoonfuls and make balls of dough with your hands. Place on ungreased cookie sheets, then flatten the dough with the bottom of a patterned glass or jar dipped in colored sugar (don’t mix the red and green!).
3. Bake for about 10 minutes (watch carefully, as they burn easily) until the cookies are lightly golden just around the edges. Let the cookies rest on the baking sheets for a minute or two and then gently transfer to baking racks to cool—they’re fragile.

Photography by Sarah Shatz

Savory Plum Tart
Photography by Sarah Shatz

Summer

WEEK 1

Chowder SUMMER CORN CHOWDER

Layer Cake NOT RED VELVET CAKE WITH FUDGE GLAZE

WEEK 2

Burger LAMB BURGERS WITH CILANTRO YOGURT

Strawberries STRAWBERRIES WITH LAVENDER BISCUITS

WEEK 3

Green and Wax Beans FASOOLYA KHADRA (BEEF AND GREEN BEAN STEW)

Grilled Lamb GRILLED BLADE CHOPS OVER GREEK SALAD

WEEK 3 WILDCARD

SALTED ALMONDS

WEEK 4

Muffins MOM’S BLUEBERRY-COCONUT MUFFINS

Summer Cocktail GINGER SANGRIA

WEEK 4 WILDCARD

DADDY’S CARBONARA

WEEK 5

Salad Dressing SALAD DRESSING

Cherries ROASTED DUCK BREAST WITH SOUR CHERRIES

WEEK 5 WILDCARD

EL CHUPACABRA

WEEK 6

Shrimp SPICY SHRIMP

First Corn of the Season AMAGANSETT CORN SALAD

WEEK 6 WILDCARD

ROSEMARY THYME PITA CHIPS

WEEK 7

Zucchini or Summer Squash ZUCCHINI-LEMON COOKIES

Chilled Soup CHILLED CANTALOUPE SOUP

WEEK 7 WILDCARD

FOOLPROOF ICE CREAM

WEEK 8

Peaches SIMPLE SUMMER PEACH CAKE

Summer Fish Recipe THE (NOT BAREFOOT) CONTESSA’S FISH PASTA

WEEK 8 WILDCARD

STEAK FOR A BROOKLYN BACKYARD BARBECUE

WEEK 9

Grilled Pork SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW

Watermelon WATERMELON AND GOAT CHEESE SALAD WITH A VERBENA-INFUSED VINAIGRETTE

WEEK 10

Frozen Dessert LEMON BASIL SHERBET

Tomatoes BLT PANZANELLA

WEEK 10 WILDCARD

ZUCCHINI PANCAKES

WEEK 11

Preserves SWEET AND SAVORY TOMATO JAM

End of Summer Cocktail BLACKBERRY CAIPIRINHA

WEEK 11 WILDCARD

SERIOUSLY DELICIOUS RIBS

WEEK 12

Fried Chicken CLASSIC SOUTHERN BUTTERMILK-BATHED FRIED CHICKEN

Eggplant EGGPLANT PARMESAN

WEEK 12 WILDCARD

TUSCAN GRILLED ZUCCHINI AND SUMMER SQUASH

WEEK 13

Beef Salad BEEF CHOPPED SALAD

Fruit Tart SAVORY PLUM TART

WEEK 13 WILDCARD

MEDITERRANEAN OCTOPUS SALAD

WEEK 1: YOUR BEST CHOWDER

Summer Corn Chowder

Photography by Sarah Shatz

    BY NANCY JO | SERVES 6

A&M: This is an earthy, moody corn chowder that alternates between sweet and hot. We were intrigued by Nancy Jo’s technique of cooking the vegetables in their own juices—without any extra liquid—before adding milk and cream, which seems to intensify all the flavors. Nancy Jo’s inspiration for this recipe came from an issue of Food & Wine. “Not being a fan of bell peppers,” she said, “I modified it by adding poblano peppers instead, and I think it tastes much better.”

1. Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the “milk”; set aside.
2. In a large saucepan, fry the bacon over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels to drain. Crumble and reserve.
3. Discard all but 3 tablespoons of the bacon drippings from the pan. Add the onion and cook over medium heat until golden, 4 to 5 minutes. Add the poblano, jalapeño, and celery and cook until slightly softened, about 2 minutes. Add the tomatoes, potatoes, salt, allspice, sugar, bay leaf, and the reserved corn kernels and their “milk” and stir well. Cook over medium heat until the mixture begins to sizzle.
4. Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from the heat and season with black pepper and more salt to taste. Ladle the chowder into bowls and garnish with the crumbled bacon and parsley.

Photography by Sarah Shatz

WEEK 1: YOUR BEST LAYER CAKE

Not Red Velvet Cake with Fudge Glaze

Photography by Sarah Shatz

    BY ABS | SERVES 10

A&M: This cake has the wonderful, fluffy texture you get from boxed cake mixes, but with a made-from-scratch flavor they never manage to achieve. Abs leaves out the red food coloring usually found in red velvet cake, and she uses a chocolate ganache glaze instead of a traditional cream cheese icing. The glaze, which you spread and pour over the cake, is great for people intimidated by decorating with icing. The cake recipe was adapted from JoyofBaking.com.

1. Position a rack in the center of the oven and heat the oven to 350°F. Butter two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, sift together the flour, salt, and cocoa powder. Set aside.
3. Using an electric mixer or hand beater, cream the butter on medium speed for about a minute. Add the sugar and continue to beat until light and fluffy. Add the eggs one at a time, and then the vanilla, beating well after each addition and scraping down the sides of the bowl. Keeping the mixer running on low speed, beat in the dry ingredients and the buttermilk in several additions, alternating between the two and beginning and ending with the dry ingredients.
4. In a small bowl, stir together the vinegar and baking soda. When it starts to fizz, quickly fold it into the cake batter. Divide the batter evenly between the cake pans, smoothing with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes and then invert onto the rack to cool completely. Wrap each cake in plastic and put in the freezer for at least an hour. (This will make icing the cake easier.)
5. Using a double boiler, bring the cream just to a simmer over medium heat. Remove from the heat and whisk in the chocolate and salt. When the mixture has cooled and thickened slightly, use it to ice between the two cake layers and on top of the cake, letting the icing drip down the sides.

Photography by Sarah Shatz

WEEK 2: YOUR BEST BURGER

Lamb Burgers with Cilantro Yogurt

Photography by Sarah Shatz

    BY NAOMI | SERVES 8

A&M: Naomi, who wrote, “I love burgers but hate all the washing and chopping the fixings require,” calls for ground lamb, which makes for a sumptuous burger requiring nothing more than a bit of salt and pepper. The tang of the cilantro yogurt sauce (which Naomi called her “single condiment solution”) cuts the richness and keeps the lamb from tasting gamy.

1. Heat your grill to medium-high. In a bowl, heavily season the lamb with salt and pepper and mix gently. Form into 8 patties.
2. In a small bowl, blend the yogurt with the cilantro, garlic, and salt to taste.
3. Cook the burgers on the grill (or in the broiler) to medium-rare or however you like them. After removing the burgers from the grill, toast the buns!
4. Place the burgers on the buns, top with some of the yogurt sauce, and serve the rest on the side.

Photography by Sarah Shatz

WEEK 2: YOUR BEST STRAWBERRY RECIPE

Strawberries with Lavender Biscuits

Photography by Sarah Shatz

    BY SARA | SERVES 8

A&M: This dessert is a clever riff on strawberry shortcake. The biscuits contain whole wheat flour, but you won’t believe how feathery and tender they are. Sara said: “The strawberries are from the farmers’ market and stay pretty much unadulterated. You can adjust the sweetness factor to your specific batch of berries and taste!”

1. Heat the oven to 350°F. Combine the flours, 2 tablespoons of the light brown sugar, the baking powder, salt, and lavender flowers in the bowl of a food processor and pulse a couple of times to mix. Drop in the butter, one tablespoon at a time, while pulsing. Mix until the dough resembles coarse meal. Slowly add the cream, pulsing, until just incorporated. (The dough will be tacky.) Drop 8 large scoops of dough on an ungreased cookie sheet. Brush the tops with a bit of heavy cream, sprinkle with a little turbinado sugar, and bake for 18 to 20 minutes until lightly golden brown. Remove from the pan and let cool on a wire rack.
2. While the biscuits are baking, prepare the strawberries. Rinse the berries and stem and hull them. (I usually cut them in half because they are small to begin with.) Toss the berries with a few tablespoons of brown sugar—this part is a matter of taste. Try not to handle the berries too much—you don’t want to mush them, but you do want their natural juices to come out. That’s it.
3. Now it’s time to assemble. Cut your biscuits in half. Lay the bottom of the biscuit in a bowl and spoon some berries and their juices over the biscuit. Add a dollop of crème fraîche (this too can be sweetened a little, depending on personal taste—I like the sourness) and top with the other half of the biscuit. I like to garnish with some fresh mint and a lavender flower.

Photography by Sarah Shatz

WEEK 3: YOUR BEST GREEN AND WAX BEAN DISH

Fasoolya Khadra (Beef and Green Bean Stew)

Photography by Sarah Shatz

    BY SUSAN | SERVES 6 TO 8

A&M: This is one of those recipes, like pot-au-feu, that seem to defy the laws of cooking by coaxing an intensely flavorful sauce from water rather than broth or wine. Here, beef and beans soften into lushness, enveloped by a silky gravy of tomatoes, garlic, coriander, and cumin. Susan wrote, “Many people (including me) put plain whole-milk yogurt on the side,” and we encourage you to as well.

1. Season the beef generously with salt and pepper, place in a skillet large enough to hold the beef in one layer, and add enough water to just cover the beef. Cover and simmer gently over medium-low heat for about 10 minutes until the meat is no longer pink.
2. Remove the ends from the green beans. Cut them into 1½-inch pieces.
3. Remove 1 cup of the simmering liquid and reserve. Add the green beans to the skillet and simmer for 5 minutes.
4. Chop the tomatoes (if using fresh) and add them to the bowl of a food processor with the reserved beef broth and garlic. Pulse until smooth. Add this mixture to the green beans and beef. Season generously with salt and pepper, then stir in the coriander and cumin. Cover and simmer gently until the meat is fork-tender, 1½ to 2 hours. (Add more water if the pan gets dry—there should be half an inch of sauce at all times.) For the most delicious flavor, let the stew sit on the stove for a while after cooking and reheat later. Serve with rice and yogurt.

Photography by Sarah Shatz

WEEK 3: YOUR BEST GRILLED LAMB

Grilled Blade Chops over Greek Salad

Photography by Sarah Shatz

    BY HELEN | SERVES 2

A&M: This dish is fresh and intensely flavored: summer grilling at its finest. Helen advises “aggressive” seasoning throughout, and we heartily agree. She also pointed out: “Any feta will do here (although a mildly creamy Bulgarian feta is especially nice), but please do buy block feta and crumble it rather than buying the precrumbled stuff.”

1. At least an hour before you plan to eat, cut the tomato, cucumber, and bell pepper into bite-size pieces. Toss in a large bowl with the red onion, capers, olives, and oregano (don’t overdo the oregano; it gets overwhelming quickly), aggressively season with salt and pepper, and dress with the olive oil and red wine vinegar. Allow to sit at room temperature while you cook the lamb.
2. Twenty minutes before you want to grill, pull the chops out of the fridge and heat the grill to medium-high. Season on both sides with salt, pepper, oregano, and coriander. Really press it in. Grill the chops until nicely charred on the outside and delightfully pink (medium-rare) on the inside, 4 to 6 minutes per side.
3. Divide the salad between two plates, and add 2 stuffed grape leaves to each. Crumble half the feta over each plate. Place the hot-from-the-grill lamb over each salad, and drizzle with olive oil to finish. Enjoy!

Photography by Sarah Shatz

WEEK 3 WILDCARD WINNER

Salted Almonds

Photography by Sarah Shatz

    BY LAUREN | SERVES 6 TO 8

A&M: This is more a concept than a prototypical recipe—which is one of the reasons we like it so much. By adding a mere suspicion of sugar to her recipe for roasted salted almonds, Lauren has come up with a clever twist on a traditional technique. She wrote that these are “perfect at cocktail hour, along with a stiff drink.” We wholeheartedly agree—cheers!

Photography by Sarah Shatz

WEEK 4: YOUR BEST MUFFIN

Mom’s Blueberry-Coconut Muffins

Photography by Sarah Shatz

    BY RHONDA35 | MAKES 1 DOZEN LARGE MUFFINS

A&M: This recipe comes from Amanda’s mother, but was entered in this muffin contest by Amanda’s sister, Rhonda. Although Amanda had never made them herself before we tested them, she grew up eating these light, cakey muffins every summer. Rhonda35 recalled, “My mother would take us blueberry picking every summer. We weren’t always that enthusiastic about the picking, but with these muffins offered as our reward, we always seemed to muster the energy to get the job done!” The addition of toasted coconut is what sets these apart from other blueberry muffins, and the base isn’t too sweet, allowing the tartness of the berries and the coconut to take center stage.

1. Heat the oven to 400°F. Line a 12-cup muffin tin with paper muffin cups. Set aside.
2. Sift together 2 cups of the flour, the baking powder, sugar, and salt. Stir in the toasted coconut.
3. Combine the egg, melted butter, and milk. Add to the dry ingredients and mix lightly until combined.
4. Toss the blueberries with the remaining 1 tablespoon flour. This prevents the blueberries from sinking to the bottom of the muffins. Fold into the batter.
5. Spoon the batter into the muffin cups. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
6. Remove from the oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.

WEEK 4: YOUR BEST SUMMER COCKTAIL

Ginger Sangria

Photography by Sarah Shatz

    BY REBECCAP | SERVES 12

A&M: If traditional sangria were a small, feisty brunette, this variation would be a tall, leggy blonde. RebeccaP wrote: “I recently adapted this recipe from Country Living (probably the closest I have ever come to country living).” This sangria deserves a pretty wineglass to showcase its pale elegance.

1. Make the ginger-infused simple syrup: Peel and cut the ginger into thin, long slices. Combine the ginger, sugar, and 1 cup water in a saucepan and bring to a boil. Let the mixture simmer for about 3 minutes and then cool to room temperature. Strain the syrup and store in the refrigerator. The syrup can be made up to 2 weeks in advance. I recommend doubling the recipe and saving some for other cocktails.
2. Make the sangria: Peel, pit, and slice the peaches. Add to a medium bowl, and then pour the brandy and Triple Sec over the fruit. Cover and store in the refrigerator for several hours. If you enjoy a strong brandy flavor, chill it overnight before using.
3. Several hours before drinking, combine the white wine, 1 cup ginger simple syrup, and the soaked peaches in a large punch bowl. Add ice cubes or a block of ice right before serving.

Photography by Sarah Shatz

WEEK 4 WILDCARD WINNER

Daddy’s Carbonara

Photography by Sarah Shatz

    BY ERIC LIFTIN | SERVES ABOUT 6

A&M: A good carbonara is not easy to find—nor, for that matter, to make. We found Eric’s silky, rich sauce (resulting from generous doses of bacon, egg, and cheese) totally addictive, and peas are a great addition. We also appreciate Eric’s reasons for making this dish: “I refuse on principle to make pasta with butter (or powdered cheese) for my children. I prepared this version for my daughter’s slumber party, and everyone loved it (even the vegetarian).”

1. Start cooking the pasta (I have long subscribed to the less-water method Harold McGee advocates—he experimented with cooking pasta in only a small amount of water to save energy and found the results to be satisfactory).
2. Take the bacon out of the package and cut across the slices into ½-inch-wide blocks. Cook in a skillet over medium heat, stirring and breaking up the blocks with a wooden spoon.
3. Dump the peas into a microwave-safe bowl with a little water and micro wave for 3 to 4 minutes until they are warm, stirring halfway through.
4. While all the cooking is going on, whisk together the eggs, Parmesan, and pepper (to taste—it’s best to use a lot, but for kids, maybe less) in a large bowl. It should have the consistency of a thick batter.
5. When the pasta is al dente, drain it quickly, reserving ½ cup of the pasta water. Whisk the reserved pasta water into the eggs to temper them, then dump the steaming spaghetti into the egg mixture and agitate well to cook the eggs. Add the bacon with a slotted spoon, leaving the fat behind. Some purists will just empty the skillet into the bowl, but that is too much. Mix in the peas, and you’re done. The biggest challenge is to get the bacon and peas mixed in evenly—I recommend steel tongs.

Photography by Sarah Shatz

WEEK 5: YOUR BEST SALAD DRESSING

Salad Dressing

Photography by Sarah Shatz

    BY LESLIE | MAKES 1 CUP

A&M: We love that this dressing can be made in just a few minutes but contains a couple of surprises: the additions of both golden (or white) balsamic vinegar and Worcestershire sauce. (Why didn’t we think of that last one?) But what thrills us the most is Leslie’s suggestion to just throw everything in a jar and shake. It’s an easy way to emulsify the ingredients, and storing leftovers is a snap. This is the perfect dressing for a salad of young, tender lettuces.

1. Place the mustard and the garlic clove in a bowl or glass jar.
2. Add the olive oil, vinegars, Worcestershire sauce, and salt and pepper (to taste), and mix well (or shake, if in a jar).
3. Taste for seasoning and add more of any of the ingredients to get the right balance.

Photography by Sarah Shatz

WEEK 5: YOUR BEST CHERRY RECIPE

Roasted Duck Breast with Sour Cherries

Photography by Sarah Shatz

    BY SWEET ENOUGH | SERVES 4

A&M: Like sweet enough, we had never cooked with sour cherries before. The raw cherries were pristine, nearly translucent, and, well, sour! Simmering the cherries with the shallots, apricots, thyme, stock, and wine mellows their tartness and gives rise to a bright, fragrant sauce that complements the duck, an often gamy bird.

1. Heat the oven to 450°F. Rinse and pat dry the duck breasts and score the fat in a crosshatch pattern with a sharp knife. Sprinkle both sides with salt and pepper. Place them, fat side down, in a heavy pan over medium-high heat for about 7 minutes, or until the fat is golden brown.
2. Turn the breasts over and place a sprig of thyme under each. Place the pan in the oven and roast for 7 to 10 minutes, depending on how you like your duck cooked. Remove the breasts from the pan, place on a serving dish, and tent with aluminum foil.
3. Pour off all but about 2 tablespoons of the duck fat. Add the shallots to the pan and cook over medium heat for 3 to 4 minutes. Add the cherries and apricots and cook for about 1 minute; then add the stock, apricot nectar, and wine. Cook over medium heat until the sauce is reduced by about half. Discard the thyme sprigs and correct the seasoning.
4. Slice each breast and fan the meat on each plate. Spoon the sauce over the meat and serve.

WEEK 5 WILDCARD WINNER

El Chupacabra

Photography by Sarah Shatz

    BY JANEYMAX | MAKES 1 DRINK

A&M: This recipe was a finalist in the Best Summer Cocktail Contest. Although it didn’t win, the race was very close, and we thought this excellent drink deserved a spot in the cookbook. A Pimm’s Cup gone south of the border, the cocktail gets its name from a mythical creature whose name means “goat sucker.” (Don’t drink too many—we don’t know what will happen!)

Janeymax calls for a couple of ingredients that may require a run to the local package store (Cynar, which is made from artichokes; blanco tequila; and Peychaud bitters), but it’s well worth the field trip.

1. Muddle 1 cucumber slice at the bottom of a shaker.
2. Add the tequila, Pimm’s, lemon juice, simple syrup, and bitters.
3. Add ice and shake.
4. Strain into a Collins glass with ice.
5. Top with soda water to taste.
6. Float the Cynar to taste.
7. Garnish the cocktail with the remaining cucumber slice and serve!

Photography by Sarah Shatz

WEEK 6: YOUR BEST SHRIMP RECIPE

Spicy Shrimp

Photography by Sarah Shatz

    BY HELEN | MAKES A BUNCH OF SHRIMP

A&M: We love Sriracha’s heat, which is warm, lasting, and assertive without being overbearing. Helen combines the hot sauce with a few everyday ingredients—olive oil, Worcestershire sauce, sugar, and cilantro—to create a sublime marinade for shrimp. She was right when she said, “This is dead simple, and totally delicious.” The oil and sugar give the marinade some viscosity, so it doesn’t just season the shrimp but clings to it. But it’s the sugar that makes this dish—on the grill it caramelizes, giving the shrimp a lacquered feel, and its sweetness balances the kick of the Sriracha. Buy some beer or tequila to drink with it.

1. Combine the Sriracha, olive oil, Worcestershire sauce, garlic, chopped cilantro, and sugar in a 1-gallon plastic bag. Season aggressively with salt and pepper. Add the shrimp and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer.
2. Heat a grill to medium-high. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.
3. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with minced cilantro. Watch them disappear.

Photography by Sarah Shatz

WEEK 6: YOUR BEST “FIRST CORN OF THE SEASON” RECIPE

Amagansett Corn Salad

Photography by Sarah Shatz

    BY PETER STEINBERG | SERVES 8

A&M: Peter Steinberg wrote, “Rather than do anything to mar the flavor of the sweet, sweet corn I make this absurdly easy, very delicious raw corn salad.” This dish epitomizes the freshness of summer. Sweet raw corn kernels and their milk mix with the bright acid of tomatoes and the kick of red onion; a hint of balsamic vinegar adds a caramel tang. The flavors mellow and meld as the salad sits for a bit.

1. Strip the raw corn from the ears. Yep, raw. You can use a fancy corn stripper, or just run your chef’s knife down the side of each ear about 8 times.
2. Slice the cherry tomatoes in half or quarters, depending on your preference.
3. Chop the red onion into a large dice.
4. If using the sugar snap peas (they can be hard to find when the corn and tomatoes are available—their seasons barely overlap, and even then you’re likely getting corn and tomatoes from the south and sugar snaps from the north), cut them in halves or thirds to make them more bite-size.
5. Toss all the vegetables and herbs in a large bowl, along with the vinegar (to taste), salt, and pepper. That’s it. Enjoy!

Photography by Sarah Shatz

WEEK 6 WILDCARD WINNER

Rosemary Thyme Pita Chips

Photography by Sarah Shatz

    BY MACHEF | SERVES 8 (DEPENDING ON THE SIZE OF YOUR PITA)

A&M: We know what you’re thinking: a pita chip is a pita chip, right? Wrong. These chips are spread with both butter and honey before they’re baked, making them extra rich and ever-so-slightly sweet. Also, the chips are dusted generously with dried herbs, which takes them from merely aromatic to downright fragrant (even more so after a day or two). Machef suggested eating these with cheese: “The honey and herbs pair well with the lemony, citrusy tang you often find in a young goat’s milk cheese like Selles-sur-Cher or Valençay.” The chips are pretty incredible on their own, too.

1. Heat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
2. Cut the pita rounds into eighths or quarters. Pull those pieces in half so that each piece consists of only one layer of pita. Place the pita triangles on the baking sheet, rough side up.
3. Spread each piece of pita with a thin layer of butter, then honey.
4. Sprinkle each piece with a pinch each of sea salt, thyme, and rosemary (adjust according to taste).
5. Bake for 6 minutes. Rotate the baking sheet and bake another 6 minutes, or until the chips are browned and crisp. Keep a close eye on the chips toward the end of their baking time as they can quickly go from brown to burned. Let the chips cool and then enjoy!

WEEK 7: YOUR BEST ZUCCHINI OR SUMMER SQUASH RECIPE

Zucchini-Lemon Cookies

Photography by Sarah Shatz

    BY KELSEYTHENAPTIMECHEF | MAKES ABOUT 24 COOKIES

A&M: When we first saw this recipe, we knew we had to try it. KelseyTheNaptimeChef had come up with a concept we’d never considered before, and we were both intrigued and hopeful. These cookies are delicate and ultra-lemony, the crisp buttery base anchoring a tender, cakey dome. The zucchini is subtle, but every few bites it makes its presence known with a pleasant, vegetal undertone. We agreed that these brought to mind a modern-day English tea cake—we felt a hankering for a cuppa.

1. Heat the oven to 350°F.
2. In a bowl, combine the flour, baking powder, and salt. Set aside.
3. Combine the butter and sugar in the bowl of a standing mixer and beat until light and fluffy.
4. Add the egg and mix until incorporated. Add the lemon zest and zucchini, mixing until fully combined.
5. With the mixer on low, slowly add the flour mixture to the wet ingredients until all of the flour has been added and is completely mixed in. Do not overbeat.
6. Drop the dough by rounded teaspoons onto cookie sheets lined with parchment and bake for 14 to 16 minutes, or until the edges of the cookies are golden. Cool for a minute or two on the cookie sheet, and then transfer to a wire rack to cool completely.

Photography by Sarah Shatz

WEEK 7: YOUR BEST COLD SOUP

Chilled Cantaloupe Soup

Photography by Sarah Shatz

    BY CHEF GWEN | SERVES 6

A&M: Cantaloupe soup is often overly sweet and one-dimensional. Not so with Chef Gwen’s Chilled Cantaloupe Soup, which is from her The Cool Mountain Cookbook, and is adapted from the Topnotch Resort in Stowe, Vermont. She adds orange, lemon, and lime juice to the fruit, giving it a healthy blast of acidity, and then spices the soup with cinnamon and salt. When you taste it, you first get the sweet fruit, which seems impossibly bright and refreshing, and this is followed by gentle waves of cinnamon.

1. Place all of the ingredients except the yogurt and mint in a large bowl and stir.
2. Place half the mixture in a blender and puree until smooth. Pour the soup into a large pitcher, and repeat with the remaining mixture.
3. Taste and whisk in more cinnamon, honey, or lemon juice if desired. The soup should taste sweet and tart, with only a hint of cinnamon. Chill until ready to serve.
4. Remove the mint leaves from the stem and stack the leaves on top of each other. Roll lengthwise into a tight “cigar.” Slice crosswise into thin strips.
5. Divide the chilled soup among 6 soup bowls. Garnish each with a swirl of the thinned yogurt and a sprinkle of mint and serve.

Photography by Sarah Shatz

WEEK 7 WILDCARD WINNER

Foolproof Ice Cream

Photography by Melanie Einzig

    BY TAMMY | MAKES ABOUT 1¼ QUARTS

A&M: In her headnote, Tammy explained: “After making a number of ice cream recipes that did not turn out well, I dug into the ‘science’ of making ice cream at home.” When we first read the recipe, we were slightly put off by the use of temperatures to determine doneness, as we tend to rely on sight and feel when it comes to making ice cream. When the method, which she adapted from an old Cook’s Illustrated book, worked perfectly, we conceded that these details are really helpful for people who don’t have much experience with custards—so get out your candy thermometer! Tammy’s recipe makes a flawless, fragrant, and not-too-sweet vanilla ice cream, and she gives you the option to add your own flavors in the last step.

1. Gently heat the milk and cream with half the sugar in a small saucepan to 175°F. (Use a candy thermometer!)
2. Meanwhile, beat the yolks with the remaining sugar for at least 2 minutes with an electric mixer (or 4 minutes with a whisk) until pale yellow.
3. Slowly pour a small amount of the heated milk-cream-sugar mixture into the egg yolks, whisking constantly as you pour.
4. Whisk the thinned egg yolks back into the saucepan containing the remaining milk, cream, and sugar.
5. Scrape the insides of the vanilla bean into the saucepan.
6. Heat the custard to 180°F, stirring constantly and making sure the egg doesn’t start to scramble. The custard should thicken considerably.
7. Pour the cooked custard through a fine-mesh strainer into a container.
8. Chill the custard to 40°F or lower. (I usually make the custard right before I go to sleep so it can chill in my refrigerator overnight.)
9. Churn the custard in your ice cream maker for 30 minutes, or until frozen. If you have any add-ins, stir them into the ice cream in the last 30 seconds.
10. Put the ice cream in the freezer in an airtight container for 2 to 4 hours to harden completely.
11. Thirty minutes before serving, transfer the ice cream from the freezer to the fridge to soften a little.

WEEK 8: YOUR BEST PEACH RECIPE

Simple Summer Peach Cake

Photography by Melanie Einzig

    BY SAVOUR | SERVES 8

A&M: We had high hopes for this peach cake, and it didn’t let us down. Savour’s inspiration came from childhood. “On summer mornings my mother would fix me a bowl of cut-up peaches with milk, sprinkled with sugar and a dusting of nutmeg,” she wrote. “Although that’s a pretty sublime combination, the flavors translate well to cake form.” Indeed, they do. The cake is chock-full of juicy summer peaches, and the addition of ground almonds sets it apart from other simple butter cakes. It’s luscious and a bit custardy in the areas surrounding the peaches—a texture that works when the cake is either warm or at room temperature. Don’t be alarmed if the batter seems to curdle when you add the buttermilk, as it will come together again once you mix in the dry ingredients.

1. Heat the oven to 350°F. Butter and flour a 9-inch cake pan.
2. Cut the peaches into bite-size pieces. Toss the peaches with the nutmeg and 2 tablespoons of the sugar. Set aside.
3. In a large bowl, cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk, and extracts, and stir to combine.
4. In a medium bowl, combine the flours, baking powder, baking soda, and salt. Add this flour mixture to the butter mixture and mix until smooth (some lumps may remain). Pour into the prepared pan.
5. Press the peaches into the top of the cake. They can be nicely arranged, but I like to cram as many peaches as possible into the cake. Sprinkle turbinado sugar over the top.
6. Bake for 10 minutes, then reduce the oven heat to 325°F and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean. Cool in the pan for 10 minutes, than turn out onto a rack to cool completely.

Photography by Melanie Einzig

WEEK 8: YOUR BEST SUMMER FISH RECIPE

The (Not Barefoot) Contessa’s Fish Pasta

Photography by Melanie Einzig

    BY FISHERI | SERVES 4

A&M: Fisheri’s recipe title—The (Not Barefoot) Contessa’s Fish Pasta—caught our eye. Turns out the recipe comes from an actual contessa, a friend of fisheri’s. “The mother of one of our boys’ friends in Rome turned out to be a contessa, a title that only matters if other people care (and they seem to),” he wrote. “This is not a very fussy contessa; she doesn’t mind sleeping on our couch. She can also cook for an army.” The sauce reminded us of so much of the cooking we’ve seen in Italy, with vegetables and fish simmered for much longer than you’d expect. Here, the fish is sautéed in oil, and then it stays in the pan as wine is reduced and fresh tomatoes are added and simmered. We feared the fish would end up in shreds. Instead, we learned something: by adding the fish early on, its flavor infuses the whole sauce. And the capers and olives reinforce the flavor of the fish with brine. It ends up being a more vibrant version of puttanesca.

1. Heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook until soft, about 2 minutes. Add the fish, stirring carefully until browned. Try not to break it up.
2. Season the fish with salt and pepper, then pour in the white wine and turn up the heat to bring to a boil. Stir carefully until the wine is nearly evaporated.
3. Meanwhile, bring a large pot of generously salted water to a boil.
4. When the wine is nearly evaporated, reduce the heat, add the tomatoes, and cook until the sauce tightens slightly and becomes less liquid, about 10 minutes.
5. Stir in the capers (I prefer just to shake the salt off rather than wash them), olives, and parsley. Again, stir carefully; you don’t want to turn this into fish puree. When the tomato juice is released and the sauce is just thickening, turn off the heat.
6. Cook the pasta al dente and drain it. Return the pasta to the pot.
7. Carefully add the sauce to the pasta over a little heat. Stir gently for a minute or two and serve.

Photography by Melanie Einzig

WEEK 8 WILDCARD WINNER

Steak for a Brooklyn Backyard Barbecue

Photography by Sarah Shatz

    BY GIULIA MELUCCI | SERVES 2

A&M: Giulia Melucci said this was an easy recipe, and it really is. We were drawn to it because we both like smoked paprika, which adds a toasted warmth to dishes. Everyone should have a steak rub that takes no time to make, something that you can throw together after work. If you don’t already have such a recipe, make this one yours. You’ll probably have leftover mint—sprinkle some over the sliced steak just before serving.

1. Heat the grill to medium-high. Rub the steak with the olive oil, garlic, smoked paprika, mint, and salt. Allow the meat to come to room temperature, which should take 15 minutes or so, but if you don’t have the luxury of time, it doesn’t matter that much.
2. Grill over a very hot flame. (We did about 7 minutes per side for a perfect medium rare on a particularly thick piece of meat.)

WEEK 9: YOUR BEST GRILLED PORK RECIPE

Smoky Pork Burgers with Fennel
and Red Cabbage Slaw

Photography by Sarah Shatz

    BY LASTNIGHTSDINNER | MAKES 4 BURGERS, PLUS 2 CUPS OF SLAW

A&M: “Pork and fennel is one of my favorite flavor combinations, but the inspiration for putting them together in burger form came from, of all places, a food truck,” wrote lastnightsdinner. “Chef Matt Gennuso of Chez Pascal restaurant here in Providence recently launched his Hewtin’s Dogs Mobile food truck, which serves all manner of creative sausages and sandwiches, and one recent special was a revelation—a juicy slab of bacon-wrapped pork meat loaf served on a soft roll with a crunchy kohlrabi slaw.”

Pork burgers always sound good in theory, but they don’t necessarily turn out that way in practice. Ground pork can be dry and must be cooked just so. Lastnightsdinner came up with the perfect solution (and really the solution to so many of life’s problems): just add bacon. She has you fold finely (and, as we learned, it needs to be really fine) chopped bacon into the ground pork, along with some great aromatics—fennel seed, onion, and smoked paprika. The bacon fat helps keep the burgers moist and adds its own layer of flavor. To go with the burger you make a tart little cabbage and fennel salad, just the right counterpoint to the rich burger. Lastnightsdinner added, “If a cheeseburger is your thing, a slice of melted Manchego wouldn’t be out of place.”

1. Gently toast the fennel seeds in a small, dry skillet until aromatic. Remove them from the pan and set aside.
2. In a large mixing bowl, combine the onion, garlic, fennel seeds, salt, and smoked paprika, stirring to combine.
3. Add the pork and bacon, tossing gently until the seasonings are well incorporated, but taking care not to overwork the meat.
4. Divide the seasoned pork into four portions and shape into patties. Place the patties on a plate or platter and chill for at least one hour.
5. Meanwhile, make the slaw: Combine the vinegars, mustard, and salt in a mixing bowl and whisk until the salt is dissolved.
6. Add the oil and whisk until the dressing is emulsified.
7. Place the shredded fennel and cabbage in the bowl on top of the dressing and toss to combine.
8. Add the fennel fronds, and toss again just before serving.
9. Heat a grill to medium high and cook the burgers: 6 minutes over the hot side of the grill, rotating them after the first 3 minutes, then flipping them and cooking them for another 3 minutes on the hot side before moving them to the cool side of the grill for the final 3 minutes. If you cut one open and it’s light pink in the center, that’s fine—if it’s closer to rare, continue cooking the burger for a few more minutes.
10. Remove the burgers from the grill and allow them to rest briefly before serving.
11. Place the burgers on toasted or lightly grilled buns and top each one with a little of the fennel and cabbage slaw.

Photography by Sarah Shatz

WEEK 9: YOUR BEST WATERMELON RECIPE

Watermelon and Goat Cheese Salad with
a Verbena-Infused Vinaigrette

Photography by Sarah Shatz

    BY LOLI | SERVES 4

A&M: Not everyone is lucky enough to have lemon verbena growing in the backyard the way loli does, but this recipe is worth seeking some out. The herbal, citrus-scented vinaigrette lightly coats the sweet chunks of watermelon, and goat cheese adds a savory tang. We especially love the toasty crunch of the pistachios. We find that grinding the verbena with just a few drops of oil breaks it down quickly, and then the rest of the oil is easy to incorporate. We used only 4 ounces of goat cheese, but our watermelon wasn’t huge and had a particularly thick rind. Adjust your proportions as needed.

1. Roughly chop the verbena and place it in a mortar. Add the olive oil and coarse salt. Grind for 2 to 3 minutes and let it sit for about an hour at room temperature.
2. Cut the watermelon into 1-inch cubes and place in a salad bowl (or on a platter) in the refrigerator.
3. Place the pistachios in a small pan and set over low heat. Cook just until toasted, about 5 minutes. Remove the pistachios from the pan and chop them roughly. Set aside.
4. Crumble the goat cheese.
5. In a small bowl, whisk together the olive oil–verbena mixture and vinegar.
6. Take the watermelon out of the fridge, sprinkle on the goat cheese, drizzle on the vinaigrette, add the pistachios, and season with Maldon sea salt and pepper to taste. Mix gently and serve!

Photography by Sarah Shatz

WEEK 10: YOUR BEST FROZEN DESSERT

Lemon Basil Sherbet

Photography by Sarah Shatz

    BY SANDY SMITH | MAKES ABOUT 1 QUART

A&M: This sherbet is everything we want in a refreshing frozen treat. It’s light and airy yet indulgent, with just the right balance of tart and sweet, and a hint of cream to round out the flavors. As if this weren’t enough, Sandy Smith includes an inspired detail: she infuses the sherbet base with fresh basil leaves and then adds chopped basil before freezing the mixture. The results are subtle and bewitching. As Sandy noted in her recipe, the sherbet is best after a couple of hours in the freezer, as it emerges from the ice cream maker a bit soft.

1. In a medium heavy-bottomed saucepan, combine the half-and-half, sugar, honey, and lemon zest. Bring to a simmer, stirring occasionally to dissolve the sugar. Remove from the heat and add 4 whole basil leaves. Using the back of a large spoon or ladle, bruise the basil leaves against the bottom of the pot. Cover and let steep 15 minutes.
2. Remove the basil leaves and discard, then whisk in the milk. Place the pan in an ice water bath or refrigerate until completely chilled.
3. Slice the remaining 4 basil leaves in very thin strips. Whisk the lemon juice into the chilled sherbet base, add the salt, and stir in the sliced basil. Taste for sweetness; adjust by adding an additional 1 or 2 tablespoons honey, if needed.
4. Freeze the sherbet mixture in an ice cream maker, following the manufacturer’s instructions. For optimal flavor and texture, freeze the sherbet for a couple of hours before serving.

Photography by Sarah Shatz

WEEK 10: YOUR BEST TOMATO RECIPE

BLT Panzanella

Photography by Sarah Shatz

    BY MEREDITH SHANLEY | SERVES 4

A&M: What struck us immediately about Meredith Shanley’s recipe was its clever origins—one night, her husband wanted a grilled steak for dinner and she wanted a BLT, so she grilled the steak and made the BLT into a salad. We’re also biased toward any recipe that calls for bacon. In a smart maneuver, Meredith not only uses cubed bacon in the salad, but she saves some of the drippings for the dressing, a bright lemony affair made creamy with Dijon mustard and a touch of mayo. The juices from the tomatoes meld with the dressing, helping to make a little go a long way, and peppery arugula keeps the salad from being too rich. Resist the temptation to use too much bread, or the salad won’t be balanced the way it should be.

1. Heat the oven to 350°F.
2. Place the cubed bread in a single layer on a cookie sheet. Toast in the oven until golden and completely dry, 15 to 20 minutes.
3. In a medium sauté pan, cook the bacon until slightly crisp and nicely browned. Remove to paper towels; reserve 1 teaspoon drippings.
4. To make the dressing, combine the lemon juice, zest, Dijon mustard, and salt and pepper.
5. Whisk together the bacon drippings and olive oil, then add in a slow stream to the Dijon mixture, whisking as you pour.
6. Once the dressing is emulsified, whisk in the mayonnaise until it’s fully incorporated and slightly creamy.
7. Toss the tomatoes, bacon, bread, and salt and pepper with the dressing.
8. Just before serving, toss in the arugula. Check for seasoning and serve.

Photography by Sarah Shatz

WEEK 10 WILDCARD WINNER

Zucchini Pancakes

Photography by Sarah Shatz

    BY DAGNY | SERVES 2

A&M: These pancakes almost didn’t get photographed because we began eating them, dabbed with Greek yogurt, as they emerged from the frying pan. A little grated potato binds the cakes and gives them the crispness of latkes, while the zucchini is fresh and lively, perfumed with lemon zest and parsley. Dagny said to squeeze out any extra moisture from the potatoes and zucchini with a towel, and you should definitely take this extra step. The pancakes will be crisper and lighter, and you, too, will devour them straight from the pan.

1. Grate the zucchini and potato using the largest hole on your grater. You’ll need 2 cups grated zucchini and ½ cup grated potato. Salt generously and let stand in a colander for at least 30 minutes to drain. The finished pancakes will hold together better if you drain out as much moisture as possible.
2. In a bowl, beat the egg, parsley, and lemon zest. Add a pinch of salt and pepper to taste.
3. Roll and squeeze the zucchini-potato mixture in a towel to soak up moisture. Add a pinch of bread crumbs to soak up any leftover wetness.
4. Combine the zucchini-potato mixture with the egg mixture. Stir well to coat.
5. Heat the oven to 200°F and place a cookie sheet lined with aluminum foil in the oven to keep your pancakes warm as you make them.
6. Heat a large skillet over medium-high heat. Melt the butter. You can use olive oil if you prefer, but butter is delicious. When the foam subsides, drop tablespoonfuls of your pancake mixture in the pan. You don’t really need to form the pancakes in advance, but pat them with a spatula (or spread them with a fork) and try to flatten them out as much as possible—they’ll be crispier that way.
7. Cook the pancakes until golden brown on each side, then place in the oven to keep warm while you make additional pancakes. Serve as soon as possible, and, if you like, with a dollop of sour cream or drained Greek-style yogurt on top for extra richness.

WEEK 11: YOUR BEST PRESERVES

Sweet and Savory Tomato Jam

Photography by Sarah Shatz

    BY JENNIFER PERILLO | MAKES 1½ PINTS

A&M: We’re huge fans of tomato preserves, but we’d never made one quite like this. Jennifer Perillo’s recipe calls for vinegar, cumin, coriander, onion, and salt, which we expected to translate into a chutneylike preserve. But there’s enough sugar in this jam to keep it balanced—deliciously—between sweet and savory. It made us realize that tomatoes really need an acid like vinegar to underline their sweetness; the vinegar also adds a crucial sense of richness to the jam. Jennifer noted that it has “just enough sweetness to toe the line between a condiment for roasted and grilled meats and a treat to slather on toasted baguette.” The only issue with this recipe is that it makes just 3 half pints; we’d like to share it and yet we find it difficult to part with any of them.

Photography by Sarah Shatz

WEEK 11: YOUR BEST END OF SUMMER COCKTAIL

Blackberry Caipirinha

Photography by Sarah Shatz

    BY MISSGINSU | MAKES 1 DRINK

A&M: A classic caipirinha is made with cachaça (distilled from sugarcane), sugar, and lime juice. MissGinsu’s version doesn’t stray far—she adds fresh blackberries, which dye the drink a deep purple. It’s bright and a little austere. The recipe calls for 1 teaspoon of sugar, but you may want to add more to taste if your blackberries are tart. Add any extra sugar after the drink is shaken, and shake it again to dissolve the added sugar. If you can’t find cachaça, you can use white rum.

1. In a shaker or pint glass, muddle/mash up the blackberries and the sugar with 2 of the lime wedges.
2. Add the cachaça or rum and the ice. Cover well and shake vigorously.
3. Remove and discard the crushed lime wedges. Pour the mixture into a rocks glass and use the remaining wedge of lime as a garnish.

Photography by Sarah Shatz

WEEK 11 WILDCARD WINNER

Seriously Delicious Ribs

Photography by Sarah Shatz

    BY JENNIFER PERILLO | SERVES 4 TO 6

A&M: The recipe title doesn’t lie: these ribs are seriously delicious. Jennifer Perillo’s low and slow braising method ensures tender meat, and broiling the ribs at the end caramelizes the glaze beautifully. We love the addition of Prosecco, which gives the glaze a faintly boozy flavor that’s hard to put your finger on. And the combination of instant espresso and chipotle in the rub lends smoky depth. We reduced the glaze until it was very thick and syrupy, and found that it really clung to the ribs. We made these ribs twice, using both a grill and a broiler for the last step, and both work equally well.

1. Heat the oven to 250°F.
2. Add all the dry rub ingredients (from brown sugar to chipotle powder) to the bowl of a food processor. Pulse until the ingredients are combined, about two or three 1-second pulses. Rub the mixture evenly all over each rack of ribs, making sure to coat the top and bottom. Place the ribs, in a single layer, on 2 rimmed baking sheets or in a roasting pan and let sit, covered, in the refrigerator for 1 hour.
3. Meanwhile, place the braising liquid ingredients in a small pot and cook over medium heat until just hot. Alternately, you can add them to a microwave-safe bowl and cook on high for 1 minute.
4. Remove the ribs from the refrigerator. Pour the braising liquid over the ribs, wrap tightly with heavy-duty aluminum foil, and place the pan(s) in the oven, side by side if possible. Cook for 2½ hours, or until the meat is very tender and easily pulls away from the bone. Rotate the pans halfway through if cooking on separate racks in the oven.
5. Remove the pans from the oven, discard the foil, and pour or spoon the braising liquid into a medium saucepan. Bring to a boil, then reduce to a vigorous simmer and let cook until the liquid reduces by half and has a thick, syrupy consistency, 20 to 30 minutes.
6. Heat the broiler. Brush the glaze on top of each rack of ribs. Place the ribs under the broiler until the glaze begins to caramelize, 1 to 2 minutes (watch carefully, or all your waiting will be spoiled by burned ribs!). Slice and serve with the remaining glaze on the side.

WEEK 12: YOUR BEST FRIED CHICKEN

Classic Southern Buttermilk-Bathed Fried Chicken

Photography by Sarah Shatz

    BY CHEF JAMES | SERVES 6

A&M: Chef James wrote that this recipe took nearly twenty years to develop, and we think it shows. The result is intensely flavorful and expertly spiced chicken with a crisp, dark skin reminiscent of parchment. The meat gets coated in a lively spice rub before being doused with buttermilk and hot sauce, which adds another layer of heat. The brine tenderizes the dark meat, and then it’s time for a quick dusting of flour and a date with the fryer.

1. For the spice rub: In a medium bowl, mix all the dry spices. Add the chicken pieces and toss until well coated. Refrigerate for 1 hour.
2. Pour enough buttermilk over the chicken to cover completely and stir in the hot sauce. Leave on the counter for 1 to 2 hours, or refrigerate up to 24 hours. Pour the chicken legs into a colander and allow the excess buttermilk to drain away.
3. In a large bowl, mix the flour with salt and pepper to season well. One by one, add the chicken pieces, making sure they are thoroughly coated with flour on all sides. Leave them in the bowl with the excess flour while you wait for the oil to heat up.
4. Fill a very large saucepan 4 inches deep with oil and heat over medium heat to 325°F. Grab each piece of chicken and slap it back and forth between your hands a few times to knock off the excess flour before slipping it into the oil. As the legs go into the oil, the temperature will drop. Turn the flame to high to increase the temperature to 350°F as the chicken cooks. Cook until golden brown and at least 160°F at the bone, 12 to 18 minutes. Remove to a rack to drain and season immediately with salt. Cool for a few minutes and serve.

Photography by Sarah Shatz

WEEK 12: YOUR BEST EGGPLANT RECIPE

Eggplant Parmesan

Photography by Sarah Shatz

    BY NANCY JO | SERVES 6

A&M: All of the cooking here is centered around getting the eggplant and tomatoes to the right texture so that when you fuse them, neither is the sauce watery nor the eggplant soggy. Nancy Jo accomplishes this by baking slabs of flour-dusted eggplant in the oven with just a trace of oil. They come out as stiff as cards. And the tomatoes are cooked down in the pan until pulpy. When the two meet in a baking dish, the eggplant soaks up some tomato juices but retains its own character, so you get distinct layers. And Nancy Jo adds the mozzarella as a center layer, so you get the warm melted cheese right in the belly of the dish. Use fresh mozzarella, which is creamy and even a little sweet.

1. Peel the eggplant and slice lengthwise into ¼-inch slices.
2. Sprinkle each layer with salt and place in a colander, overlapping and salting as you go. Each slice should be salted. After you fill the colander, lay a plate on top and weight it with a heavy pan or a teakettle filled with water. Let the eggplant sweat for 30 minutes or more.
3. While the eggplant sweats, make the sauce. Coat the bottom of a large saucepan with olive oil and heat over medium-high heat. Add the garlic and cook until it sizzles (do not let it brown). Add the tomatoes and their juice and a large pinch of salt. Stir and chop coarsely using a potato masher or two knives cutting crosswise. Lower the heat and simmer until reduced by almost half. Taste and adjust the salt if necessary.
4. Remove the eggplant from the colander and thoroughly pat dry each slice.
5. Set a rack in the top third of the oven, then heat the oven to 450°F. Coat the bottom of a baking sheet (or two—you need enough space to hold all the eggplant in a single layer) with olive oil.
6. Dredge the eggplant slices in flour, shaking off any excess. Arrange on the baking sheets and drizzle each slice with olive oil. Bake until brown on one side (about 15 minutes or so), then turn over and brown the other side. Repeat until you have cooked all the eggplant. Lower the heat to 400°F.
7. Using a 7 × 11-inch baking dish (I like ceramic or earthenware, but you can use stainless steel as well), spread a thin layer of sauce on the bottom and layer the eggplant until it completely covers the bottom (it’s like a puzzle!).
8. Sprinkle generously with the Parmesan. Add another layer of sauce and then the eggplant. Continue to build the layers until you are about two layers from the top, then add a single layer of sliced mozzarella. Finish with a couple of more layers of eggplant, sauce, and Parmesan. Finish the top with Parmesan.
9. Place the dish on the rack in the top third of the oven. Check it after it’s been in for 20 minutes. You may find that it throws off more liquid as it bakes. If so, press down on the eggplant and draw off any excess liquid. Cook for another 15 minutes or so. Let stand for a good 15 to 20 minutes before serving.

Photography by Sarah Shatz

WEEK 12 WILDCARD WINNER

Tuscan Grilled Zucchini and Summer Squash

Photography by Sarah Shatz

    BY STEFANO COPPOLA | SERVES 4 TO 6

A&M: This dish is a great example of the whole equaling more than the sum of its parts. At first glance, the recipe seems like one we’ve all seen before, but we’ve never tasted grilled zucchini quite like this. The porous squash soaks up the lemon, garlic, herbs, and chile in the marinade, and after a quick char on the grill, it’s throbbing with flavor. Add the mellow sweetness of red onion grilled in its own skin and you’ve got a bowl of vegetables that’s irresistible. You’ll have leftover marinade, which is a good thing: reuse it to grill more veggies or drizzle over a salad.

1. If using wood skewers, soak them in hot water. Make the marinade: Combine the garlic, herbs, red pepper flakes, lemon juice and zest, and vinegar in a mixing bowl. Whisk in the oil.
2. Place the zucchini and squash into a large resealable plastic bag, pour the marinade over, and seal. Allow to marinate for at least 30 minutes, preferably for a few hours.
3. Heat the grill to high.
4. Remove the zucchini and squash from the marinade and place on skewers (4 to 5 pieces to a skewer).
5. Grill the onions, turning occasionally, until they are charred on the outside, about 15 minutes. Place them in a bowl and cover it with plastic wrap to steam the onions.
6. Grill the zucchini and squash until tender, 5 to 6 minutes total, turning occasionally.
7. Peel and slice the onions. Pull the zucchini and squash off the skewers, toss with the onion, and season with salt and pepper. Serve.

WEEK 13: YOUR BEST BEEF SALAD

Beef Chopped Salad

Photography by Sarah Shatz

    BY LASTNIGHTSDINNER | SERVES 4

A&M: Beef and blue cheese are always an appealing match. And when you throw potatoes, tomatoes, peppery greens, homemade pickled onions, and garlic croutons into the mix, how can we say no? While it has many different components, we love the way this salad comes together; all of the vegetables and the meat end up coated in a creamy blanket of dressing and blue cheese.

Lastnightsdinner saves time by dividing the same mixture of red wine, sherry vinegar, and olive oil and using it to both marinate the steak and serve as the dressing for the salad. The onions (we used shallots), which pickle gently in salt, sherry vinegar, and juniper berries while you prepare the rest of the salad, contribute subtle acidity and sweetness. Lastnightsdinner calls for bottom round, which is relatively inexpensive but has excellent flavor with a tender bite.

1. In a large measuring cup, combine the wine, sherry vinegar, 1 teaspoon salt, and 2 teaspoons pepper, whisking to dissolve the salt. Whisk in ¹/₃ cup of olive oil until emulsified.
2. Set aside ¼ cup of this mixture, then pour the remainder over the beef in a glass container or zip-top plastic bag. Add the garlic and refrigerate, allowing the meat to marinate at least 1 hour. Pour the reserved red wine mixture into a large salad bowl.
3. Meanwhile, make the pickled red onions. Combine the salt, juniper berries, and sherry vinegar in a small bowl, whisking to dissolve the salt. Add ¼ cup water and the sliced onions and let sit at room temperature for 1 hour. (Use right away, or store in their brine in the refrigerator. These stay good for at least a few days, and are great on salads, sandwiches, and burgers or as an accompaniment to grilled meats.)
4. Boil the potato cubes in salted water until just tender. Drain the potatoes, and while they are still warm, add them to the salad bowl and toss with the dressing.
5. Remove the meat from the marinade and allow it to come to room temperature. Discard the marinade.
6. Heat the oven to 350°F. Add the remaining teaspoon of oil to an iron skillet. Use a small basting brush to distribute the oil evenly and heat over medium heat until the oil is almost smoking.
7. Pat the meat completely dry with paper towels, add to the hot pan, and sear until it is well browned on all sides, 1 to 2 minutes per side. Transfer the skillet to the oven. Cook the meat for 6 to 8 minutes, turning it halfway through, until the internal temperature reaches 130°F to 135°F for medium-rare. Remove the beef from the skillet, place on a plate, and tent loosely with aluminum foil so that the meat can rest for 10 minutes.
8. Chop the beef into ½-to 1-inch chunks and add to the salad bowl. Add the tomatoes, blue cheese, greens, and croutons and toss gently to combine. Serve in deep bowls, scattering pickled onions over the top and grinding on additional black pepper at the table.

WEEK 13: YOUR BEST FRUIT TART

Savory Plum Tart

Photography by Sarah Shatz

    BY JACKIEK | MAKES ONE 9-INCH TART

A&M: One mark of a great recipe is when each component is terrific in its own right. The pastry for this tart is beautiful and lovely to work with (as long as it’s chilled). The caramelized onions are delicious. And the way the plums are cooked—quickly sautéed with sugar added during the last moments—is a great technique for sautéing fruit. The edges brown, the fruit warms through without falling apart, and the tiny sprinkling of sugar forms a light glaze. JackieK’s tart would make an impressive hors d’oeuvre—one whose components can be made in advance, then assembled just before guests arrive—or a last course for people who aren’t big dessert eaters.

1. To make the tart shell: Combine the flour and salt in the bowl of a food processor. Add the butter and pulse for about 5 seconds until well combined. Pour in ¼ cup ice water and pulse just until the dough forms a ball. Note: This can also be done by hand. Use your fingertips to blend in the butter, but be sure to work quickly so it doesn’t melt.
2. Form the dough into a ball and wrap in plastic. Freeze 1 hour or refrigerate overnight.
3. Heat the oven to 400°F. Roll out the dough onto a floured work surface to create a circle ¹/₈ inch thick. Invert a 9-inch plate over the dough to mea sure the size of the tart and cut out a circle. Set the dough onto a silicone baking sheet or a baking sheet lined with parchment paper. Crimp the edges of the dough to make a decorative edge. Don’t worry if the tart doesn’t look perfect—it’s supposed to be rustic.
4. Set a piece of aluminium foil over the dough and fill with dried beans. Leave the edges exposed. In a small bowl, whisk together the egg and 1 tablespoon water. Use a pastry brush to lightly coat the edges with egg wash.
5. Bake the tart dough for 8 minutes. Remove the foil and the dried beans, and use a fork to dock the bottom of the tart. Return the tart to the oven and bake for 10 minutes, or until cooked through and lightly browned. Cool to room temperature.
6. To make the plum filling: Heat the olive oil in a large sauté pan set over medium heat. Add the onions, season with salt, and cook, stirring often, until soft and caramelized, 15 to 18 minutes. Remove the onions from the pan.
7. Increase the heat to medium-high. Melt the butter in the pan, then add the plums. Cook, stirring often, until lightly roasted, about 5 minutes. Stir in the sugar and cook 2 minutes longer, then remove from the pan and cool to room temperature.
8. To assemble the tart: Begin by spreading the mascarpone over the cooled tart shell. Top with a layer of caramelized onions, then arrange the plum slices in a fan shape. Drizzle the honey and balsamic vinegar over the top and garnish with the thinly sliced basil. Serve at room temperature.

Photography by Sarah Shatz

WEEK 13 WILDCARD WINNER

Mediterranean Octopus Salad

Photography by Sarah Shatz

    BY SASA STUCIN + JAN VRANJEK | SERVES 4

A&M: Marinated octopus is a dish we’re always delighted to see on an antipasti table—so why don’t we make it at home? Sasa and Jan convinced us to give it a try. And it’s so painless—no different from boiling a vegetable and dressing it with oil and herbs. With octopus, you just boil it for a little while longer. As Sasa and Jan noted, this salad is “refreshing and light” and brings out the fresh buttery flavor of octopus, marinating it with a pared-down dressing of lemon, onion, parsley, and olive oil—flavors that are intrinsic to the Mediterranean.

1. Bring a large pot of water to a simmer. Add the bay leaves, garlic cloves, a few whole peppercorns, salt, and the octopus and cover. Let the octopus simmer for about an hour, until tender but not overcooked. Drain, discarding the bay leaves, peppercorns, and garlic.
2. Cut the octopus in half and try to remove the slimy outer layer of the octopus with your hands, until left with a pinkish white meat.
3. Cut the entire octopus into cubes. The size is not very important since the meat should be very tender by now; I recommend about ¼ inch. Place the prepared octopus in a bowl.
4. Assemble the salad: Add the parsley, onion, and the juice of half a lemon or more, depending on your preference. Add a good tablespoon of olive oil and season with salt and a little pepper.
5. Mix well, cover, and leave to rest for at least 1 hour in the fridge. Serve chilled, but not straight out of the refrigerator.

Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream
Photography by Sarah Shatz

Fall

WEEK 14

Brunch Eggs SAVORY BREAD PUDDING

Cooked Greens LINGUINE WITH BREAD CRUMBS AND KALE

WEEK 15

Apple Cake RUM APPLE CAKE

Potato Gratin INDIVIDUAL SWEET POTATO GRATINS WITH CRÈME FRAÎCHE, ONIONS, AND BACON

WEEK 15 WILDCARD

PUDDING CHÔMEUR

WEEK 16

Mushroom Soup CREAMY MUSHROOM SOUP

Paprika SMOKY FRIED CHICKPEAS

WEEK 17

Stew with Olives BRAISED MOROCCAN CHICKEN AND OLIVES

WEEK 17 WILDCARD

TOASTED COCONUT GELATO

WEEK 18

Chicken with Mustard CHICKEN WITH CREAMY DIJON MUSTARD SAUCE

Autumn Vegetable Puree AUTUMN CELERIAC (CELERY ROOT) PUREE

WEEK 19

Ham and Cheese PROSCIUTTO AND FONTINA PANINI WITH ARUGULA PESTO

Chocolate Cookie DOUBLE CHOCOLATE ESPRESSO COOKIES

WEEK 19 WILDCARD

BLUEBERRY ALMOND BREAKFAST POLENTA

WEEK 20

Beer Cocktail BUBBLY MANHATTAN

Brussels Sprouts GRILLED BRUSSELS SPROUTS

WEEK 20 WILDCARD

MOROCCAN CARROT SALAD WITH HARISSA

WEEK 21

Thanksgiving Stuffing CIABATTA STUFFING WITH CHORIZO, SWEET POTATO, AND MUSHROOMS

Cranberry Sauce PEAR, BRANDY, AND WALNUT CRANBERRY SAUCE

WEEK 21 WILDCARD

PINK GREENS

WEEK 22

Sweet Potatoes SOUTHWESTERN SPICED SWEET POTATO FRIES WITH CHILI-CILANTRO SOUR CREAM

Autumn Salad ARUGULA, PEAR, AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE

WEEK 22 WILDCARD

HERB AND WHITE WINE GRANITA

WEEK 23

Pork with Cider CIDER-BRINED PORK WITH CALVADOS, MUSTARD, AND THYME

Pancakes LEMONY CREAM CHEESE PANCAKES WITH BLUEBERRIES

WEEK 24

Turkey Leftovers TURKEY PHO

Savory Rice Dish SHRIMP BIRYANI (INDIAN SHRIMP AND RICE)

WEEK 24 WILDCARD

LAZY MARY’S LEMON TART

WEEK 25

Broiled Steak COWBOY RUBBED RIB-EYE WITH CHOCOLATE STOUT PAN SAUCE

Polenta ANDOUILLE AND DIJON POLENTA

WEEK 25 WILDCARD

SWEET POTATOES ANNA WITH PRUNES

WEEK 14: YOUR BEST BRUNCH EGGS

Savory Bread Pudding

Photography by Sarah Shatz

    BY KAMILEON | SERVES 4

A&M: Think of this as strata gone wild. Kamileon, who wrote that this recipe was “born from some leftover ham and boredom one Sunday morning,” has concocted a rich, custardy bread pudding containing everything but the kitchen sink that somehow doesn’t feel overwrought. A couple of details really make this dish stand out. First, you toast the bread cubes before combining them with the rest of the ingredients, which ensures a crunchy top layer. Second, you add raw, chopped shallot, which mellows slightly in the oven but still retains a nice, subtle kick. Prosciutto, goat cheese, and Gruyère or Parmesan make any additional salt gratuitous, while sliced mushrooms and copious amounts of fresh thyme give the bread pudding some depth. We found that mixing the dry ingredients in a large bowl before putting them in the baking dish helped prevent spillover, and our bread pudding spent a mere 25 minutes in the oven. If you poke it in the center and it bounces back, you know it’s set!

1. Heat the oven to 350°F. Toast the bread cubes in the oven for 10 minutes or so, stirring halfway through. Remove and set aside, leaving the oven on.
2. In a medium bowl, mix together the eggs, yolk, milk, and cream until thoroughly blended.
3. In a 9 × 9-inch square baking pan, toss together the bread cubes, prosciutto, shallots, mushrooms, thyme, and a few grinds of pepper to taste. Gently stir in the chèvre.
4. Pour the egg mixture over the bread cubes. If desired, garnish with Parmesan or Gruyère, for a golden crust. Bake for 25 to 40 minutes, or until a thermometer inserted into the center reads 145°F.

Photography by Sarah Shatz

WEEK 14: YOUR BEST WAY TO COOK GREENS

Linguine with Bread Crumbs and Kale

Photography by Sarah Shatz

    BY HOTPLATE GOURMET | SERVES 2 TO 3

A&M: Hotplate Gourmet made her ambitions very clear—this linguine dish is to be a respectable weeknight dinner, something easy but good. She said, “This is a perfect leftover meal. You can use whatever greens you have lying around, and one-or two-day-old bread makes the best bread crumbs.” Well, it’s more than just that—we think it’s terrific. Like an old Italian nonna, Hotplate Gourmet has you use the pasta water to help cook the kale and has you add bread crumbs to the kale to fortify the pasta. You sauté the bread crumbs in oil, then add garlic and kale, and not too much of either. The garlic gently scents the kale and the greens add substance and sweetness, without making you feel like you’re eating kale for the sake of eating kale. You pull the dish together with some fresh olive oil and grated Parmesan and you have a wonderful fall dinner.

1. Bring a large pot of salted water to a boil. Process the bread in a food processor until it’s about the consistency of coarse cornmeal.
2. Heat ¼ cup of the oil in a frying pan over medium heat and add the bread crumbs. Once the bread crumbs are slightly toasted and golden brown, add the garlic and continue to stir until well toasted. Remove the bread crumbs from the pan; keep the pan on the stove.
3. Add the chopped kale to the frying pan with a little bit of the pasta water and sauté until wilted, about 3 minutes. Meanwhile, when the pasta water boils, add the pasta to the pot and cook until al dente. Drain.
4. Toss the kale mixture with the drained pasta and add salt and pepper to taste. Add the rest of the oil as needed. Mix in the Parmesan and bread crumbs and serve.

WEEK 15: YOUR BEST APPLE CAKE

Rum Apple Cake

Photography by Sarah Shatz

    BY COLOMBEDUJOUR | SERVES 8

A&M: When we tasted colombedujour’s apple cake, our first thought was: this is an apple cake for grownups. Rich and buttery, delightfully boozy and chockfull of tender apple pieces, this cake makes a sophisticated ending to a fall meal. The recipe calls for ground almonds instead of flour (we tried regular and blanched almonds, and both were good). Maple sugar, which has the same molasses tones as brown sugar, is drier and prevents the cake from being soggy. Folding whipped egg whites into the batter (a technique that reminded us of making French macaroons) keeps it from being too dense. We used both an 8-inch and a 9-inch springform and found we liked the results with the 9-inch better. If you do use an 8-inch pan, you may want to cook the cake for a bit longer than suggested so that the fruit is tender throughout.

1. Heat the oven to 300°F. Butter an 8-inch springform cake pan with a removable base.
2. Peel, quarter, and core the apples. Cut two of the quarters into thin slices, toss in a bowl with a splash of lemon juice, and set aside.
3. Slice the remaining apple quarters more thickly into ¼-inch cubes. Toss in a separate bowl with a splash of lemon juice. Sprinkle with 1 tablespoon of the maple sugar and set aside for 10 minutes.
4. Cream the butter and remaining maple sugar together until light and fluffy. Beat in the egg yolks and then incorporate the ground almonds and baking powder, working the mixture as little as possible to keep it light. Transfer the mixture to a large bowl.
5. In another bowl, beat the egg whites until stiff. Fold half into the cake mixture and then fold in the remainder. Add the rum and any juice given out by the thicker chunks of apple. Gently fold the chunks into the mixture. Transfer to the prepared cake pan and smooth the surface.
6. Drain the reserved apple slices and arrange on top of the cake, fanning out the slices in a circle. Bake for 1 hour and 15 minutes, or until the cake is golden and a skewer comes out clean.
7. Run a knife around the edge of the cake and leave it to cool for several hours before serving. If you’d like to serve it warm, you may reheat it. It keeps well in a covered container. Dust the cake with confectioners’ sugar and serve with whipped cream or ice cream.

Photography by Sarah Shatz

WEEK 15: POTATO GRATIN

Individual Sweet Potato Gratins with Crème Fraîche, Onions, and Bacon

Photography by Sarah Shatz

    BY APARTMENTCOOKER | SERVES 2 AS A SIDE DISH

A&M: Sweet potatoes are often made even more sweet using ingredients like maple syrup, brown sugar, molasses, and even marshmallows. We like that apartmentcooker goes definitively in the other direction by adding bacon, Parmesan, onion, garlic, and a crème fraîche béchamel, while still paying homage to more traditional recipes (she adds a tablespoon of brown sugar to the béchamel, with great results). Thinly sliced sweet potatoes are layered in the baking dish (we used one dish big enough for two rather than individual ones) with béchamel, crisped bacon, and raw onions and garlic, which infuse the gratin with their fragrance.

1. Lightly grease 2 individual baking dishes (I used ovenproof bowls that hold roughly 1½ cups). Heat the oven to 350°F.
2. In a small sauté pan, cook the bacon over medium heat until crisp. Remove from the heat and toss with the onion and garlic.
3. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook until the mixture is well combined but still pale. Stir in the milk and crème fraîche.
4. Reduce the heat to low and bring the béchamel to a simmer. Cook until thickened, about 5 minutes. Stir in the nutmeg, brown sugar, salt, and pepper.
5. Layer 4 to 6 slices of sweet potato on the bottom of each of the prepared baking dishes. Top with a few tablespoons of béchamel and a few spoonfuls of the bacon mixture. Repeat with another layer of each. Add one last layer of potatoes and spoon the remaining béchamel over the potatoes. Sprinkle with the grated Parmesan.
6. Bake the gratins until they are bubbly around the edges and cooked through, 15 to 25 minutes.

Photography by Sarah Shatz

WEEK 15 WILDCARD WINNER

Pudding Chômeur

Photography by Sarah Shatz

    BY CAMILLE | SERVES 6

A&M: If you crossed sticky toffee pudding with pancakes and maple syrup, you would get chômeur, a buttery biscuit submerged in a bath of maple syrup and cream. Pudding Chômeur, a traditional cake from Québec, takes no time to prepare: you mix the dough in 10 minutes and refrigerate it, and then the next day, you drop it into ramekins, pour over the syrup and cream, and pop it into a very hot—450°F—oven. As the syrup mixture boils, it poaches and glazes the biscuit. This makes it both a great no-stress dinner party dessert and fun baking project to do with your kids. The recipe calls for 6 ramekins. The pudding is so rich you might want to make it in 10 to 12 small ramekins, baked for slightly less time, about 20 minutes. The batter should half-fill the ramekins, and the syrup should come no closer than ¼ inch from the rim, or it will boil over. We learned this the hard way!

1. In a large bowl (or in a mixer), beat the butter and sugar until smooth.
2. Add the eggs one at a time.
3. Add the flour and baking powder and stir just until the flour is completely incorporated.
4. Cover the dough and chill for at least 24 hours.
5. Heat the oven to 450°F. In a medium saucepan over low heat, bring the syrup and cream to a boil.
6. Divide the dough among six 8-ounce ramekins and place the ramekins on a baking sheet. Pour the cream and syrup mixture over the dough, dividing it evenly among the ramekins.
7. Bake until bubbling and lightly browned, 20 to 25 minutes.

WEEK 16 YOUR BEST MUSHROOM SOUP

Creamy Mushroom Soup

Photography by Sarah Shatz

    BY MRSWHEELBARROW | SERVES 6

A&M: With this dish, MrsWheelbarrow takes a classic home cook recipe and elevates it to elegant dinner party fare. First, she has you make a reinforced stock by simmering the mushroom stems in chicken broth. Then, in a move that evokes the fastidiousness of culinary school, she instructs you to “beautifully and precisely chop” 1½ pounds of mushroom caps into a ½-inch dice. Halfway through, you will likely be cursing both her and us, but trust us: it’s worth it. And the rest is easy. The resulting soup is a balance of delicately creamy and intensely mushroomy, with layered undertones of herbs and Cognac.

1. Roughly chop the mushroom stems and simmer them, covered, in the chicken stock for about 1 hour.
2. In the meantime, heat the oil in a large skillet and sauté the shallots until transparent. Add the herbs, and salt and pepper liberally.
3. Beautifully and precisely chop the mushroom caps into a ½-inch dice. Add them to the shallots as they are chopped. Keep the heat very low and cook gently until the mushroom liquid is released and reabsorbed; 20 to 30 minutes. Shake the pan so they don’t stick. Remove the thyme and rosemary.
4. Turn up the heat and add the Cognac. Flame it if you’re feeling really chef-y.
5. Cook the mushroom cap–shallot mixture down until the liquid is well reduced and the mushrooms are starting to turn a little golden on the edges.
6. Strain the mushroom stems from the chicken broth. Add the beautiful mushroom cap and shallot mixture to the strained broth and heat gently.
7. Swirl in the cream and chives, and serve. Or serve in small sipping cups topped with chives and lightly whipped cream, if you want to get fancy.

Photography by Sarah Shatz

WEEK 16: YOUR BEST RECIPE WITH PAPRIKA

Smoky Fried Chickpeas

Photography by Sarah Shatz

    BY ALIWAKS | SERVES 4

A&M: If you were to put out a bowl of these crunchy, smoky, spicy little nuggets at a cocktail party, it’s likely they’d be gone in five minutes. Aliwaks, who was inspired to create this dish while “making a Spanish/Moroccan/Moorish sort of dinner for friends one night,” has taken an already brilliant idea (fried chickpeas with smoked paprika) and run with it. You also fry strips of lemon zest, fresh thyme leaves, and, later, thinly sliced garlic to mix with the chickpeas, paprika, and salt. This leads to an array of crispy little bursts of flavor, each more fragrant than the last.

1. Drain the chickpeas and set on paper towels in a colander to dry thoroughly. (This can be done 1 day in advance.)
2. Heat the oil in a large pan (preferably cast iron) to 350°F, or until the oil makes bubbles around a single chickpea when you drop it in.
3. Add the lemon zest, thyme sprig, and chickpeas in batches so the pan doesn’t crowd. Fry each batch for about 5 minutes until the chickpeas darken and are crunchy.
4. Remove the chickpeas, zest, and thyme from the oil with a slotted spoon and drain well over a colander or sieve. After you’ve fried the last batch, add the garlic to the oil and fry briefly until golden. Remove and drain.
5. Toss the chickpeas and garlic with the smoked paprika and salt, adding more to taste. Serve right away while still warm and crisp.

Photography by Sarah Shatz

WEEK 17: YOUR BEST STEW WITH OLIVES

Braised Moroccan Chicken and Olives

Photography by Sarah Shatz

    BY SONALI | SERVES 4

A&M: This is a pitch-perfect take on a classic dish. Sonali assembles a mouth-tingling spice mixture of ginger, garlic, coriander, cumin, paprika, turmeric, cayenne, and saffron, and then adds green olives and preserved lemons to the party. The chicken is browned in oil and then coated in the spice base before simmering gently in chicken stock until tender. Adding the lemons and olives toward the end helps retain their integrity and perfume.

1. Heat 2 tablespoons of the oil in a Dutch oven or a large, deep skillet over medium heat. Dry the chicken pieces and season them with salt and pepper. Working in batches, place them in the skillet and brown on all sides, 8 to 10 minutes per batch (take your time with this step, and don’t be tempted to turn up the heat, as you do not want the chicken pieces to burn). Remove the chicken and place on a plate.
2. Add the onion to the skillet and cook until slightly softened. Add the ginger, garlic, coriander, cumin, paprika, turmeric, and cayenne, and stir together. Add the chicken pieces and stir to coat with the spice mixture. Pour the chicken stock into the skillet so that two-thirds of the chicken is submerged. Add the saffron and stir to combine. Bring the liquid to a simmer, cover the skillet, turn the heat to medium-low, and simmer for 20 minutes. Add the olives and preserved lemons. Cover and cook another 10 minutes, or until the chicken is cooked through. Remove the chicken and turn the heat to high. Cook for another 6 to 8 minutes until the sauce reduces slightly. Stir in the cilantro. Adjust the seasoning to taste.
3. Serve the chicken on a bed of couscous. Spoon the sauce over the top. Garnish with additional cilantro.

Photography by Sarah Shatz

WEEK 17 WILDCARD WINNER

Toasted Coconut Gelato

Photography by Sarah Shatz

    BY NICOLECLANG | SERVES 4 TO 6

A&M: Coconut ice creams are often too rich and too sweet—not this one! NicoleCLang’s toasted coconut gelato hits all the right notes, with layers of fresh and toasted coconut, the freckling of vanilla bean, and a milk custard that keeps it all nimble. We love her backstory, too: “When I was young I loved the texture of the coconut chocolates sold at the Fannie Mae kiosks in the local mall. The coconut was very finely cut and all throughout the chocolate. The texture was sublime. I wanted to re-create that sensation in an ice cream that was as rich as I remembered that confection to be.”

1. Heat the oven to 350°F. Spread 1 cup of the coconut on a baking sheet and toast it in the oven for 5 to 10 minutes, or until golden, stirring 2 or 3 times to get it evenly browned.
2. In a bowl, combine the sugar and egg yolks; stir until incorporated.
3. In a medium saucepan, heat the milk and vanilla bean over medium heat until scalded. Whisk a little of the hot milk into the sugar-egg mixture, then whisk the eggs back into the rest of the hot milk. Add the remaining 1 cup coconut (not toasted) and continue to cook, stirring constantly, over medium heat (if custards make you nervous, take the pan on and off the heat so you don’t end up with scrambled eggs). When the mixture is thick and glossy and coats the back of a spoon, remove from the heat and cool. Cover and refrigerate for at least 4 hours, or overnight if you can.
4. When you are ready to freeze the mixture, strain out the vanilla bean and coconut and discard. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions. When it reaches the consistency of soft serve, add the toasted coconut. Put into a container and freeze until ready to eat.

WEEK 18: YOUR BEST CHICKEN WITH MUSTARD

Chicken with Creamy Dijon Mustard Sauce

Photography by Sarah Shatz

    BY MARIA TERESA JORGE | SERVES 6

A&M: You will sop up every last bit of this sauce with bread because it is so delicious. Maria Teresa Jorge, who was cooking for dinner guests in rural Tuscany, took this classic dish and amplified its flavor by adding not a few sage leaves and garlic cloves, but ten and twelve respectively. We liked the touch of Cognac in addition to the wine, and the flour and cream slurry that goes in at the end to smooth out the sauce.

1. In a large pan over medium heat, melt the butter with the olive oil and add the sage leaves and garlic. When the butter starts to sizzle, add the chicken thighs, skin side down, and let them get golden brown. Carefully turn them with a spatula, so as not to rip the skin, and brown the other side for a total of about 8 minutes. The chicken will be cooked through later; you just want to get a nice golden brown color now.
2. Heat the chicken stock in a small saucepan over low heat.
3. Remove the chicken from the pan and set aside on a plate. Add the white wine and Cognac to the pan to deglaze it, scraping any brown bits stuck on the bottom. Cook until the alcohol has evaporated completely, then whisk the mustard into the sauce.
4. Add the chicken thighs to the pan and pour in the hot chicken stock to two-thirds of the height of the chicken thighs. Season with salt and pepper and simmer over low heat, covered, for 20 minutes.
5. Remove the cooked chicken thighs and keep warm. Let the sauce simmer over low heat to reduce to about ¾ cup. Squeeze the garlic cloves into the pan, mash them and the sage with the back of a wooden spoon or spatula to release more flavor; then discard the sage leaves.
6. Place 3 tablespoons of the cream in a medium bowl and sift in the flour. Whisk the flour into the cream, then add the remaining cream and whisk. Whisk in a bit of the hot sauce, then slowly pour the cream mixture into the pan, whisking constantly over very low heat. Keep whisking so that the sauce doesn’t stick to the bottom of the pan.
7. Let the sauce thicken and reduce again to the amount you need, always stirring. You will need about a cup of sauce to serve with the 8 chicken thighs.
8. Pour the hot sauce over the chicken thighs and serve immediately.

Photography by Sarah Shatz

WEEK 18: YOUR BEST AUTUMN VEGETABLE PUREE

Autumn Celeriac (Celery Root) Puree

Photography by Sarah Shatz

    BY SONALI | SERVES 4

A&M: A lovely change of pace from simple mashed potatoes, this puree sings with bright, clean flavor. Although she handles it like a pro, Sonali wrote that she “recently discovered celeriac, also known as celery root.” The celery root and apple both contribute tartness (there’s even a mysterious lemony element, although no lemon is used), while the potato smooths out any rough edges. Cream and butter make the puree luscious, so that it feels like a treat rather than just a healthy dose of veggies.

1. Place the celeriac and potatoes in a large pot of salted cold water. Bring to a boil. Boil for 10 minutes, then add the apple. Continue to cook until all are tender, another 10 to 12 minutes.
2. While the vegetables are cooking, heat the cream, butter, and bay leaf in a small saucepan over medium heat. Do not boil.
3. Drain the cooked vegetables and apple and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the ingredients through a food mill into a large bowl. Gently stir in the hot cream and butter mixture until smooth (remove the bay leaf). Alternatively, you can puree the vegetables and apple together with the cream and butter mixture in a food processor. Season the puree with salt and black pepper to taste. Serve warm.

Photography by Sarah Shatz

WEEK 19: YOUR BEST “HAM AND CHEESE”

Prosciutto and Fontina Panini with Arugula Pesto

Photography by Sarah Shatz

    BY BIGGIRLPHOEBZ | MAKES 4 SANDWICHES

A&M: This is a sophisticated sandwich with a couple of extra steps that are simple and totally worthwhile. BigGirlPhoebz admitted to a particular fondness for prosciutto and Fontina, adding, “I found that the ultimate complement was a smooth, creamy arugula pesto that leaks into all the notches of the bread, and a scattering of sweet pickled shallots to give the sandwich some acidity.”

1. To make the pickled shallots: Bring the cider vinegar, sugar, and salt to a boil in a small saucepan over medium heat. Simmer for a minute until the sugar has dissolved, then pour the hot liquid over the shallots in a small bowl or jar so they are fully submerged. Allow to sit for 20 minutes, then place in an airtight container until ready for use. This can be done up to a week ahead.
2. To make the pesto: In a small food processor, pulse the pine nuts and garlic until coarsely chopped. Add the arugula, lemon juice, and salt and pulse to combine. Stream in the olive oil and continue to blend until all the ingredients are finely chopped and the pesto is smooth and creamy. Taste for seasoning and add more salt if necessary.
3. Turn on the broiler. Place the two ciabatta halves, crust side down, on a baking sheet and toast for 3 to 5 minutes until the bread is beginning to crisp but not totally browned. Slather the bottom half of the bread evenly with pesto and arrange the cheese slices in a single layer on top. Return just this slice of bread to the oven and continue to toast until the cheese has melted, 3 to 5 minutes.
4. Slather the other slice of bread with the remaining pesto and arrange the pickled shallots on top, followed by the prosciutto. Sandwich the halves together.
5. Heat a large skillet over medium-high heat. Depending on the size of your pan and the size of the ciabatta, you may have to cut the sandwich in half. Set the sandwich, top side down, in the pan and weight it with a smaller skillet and/or a heavy bowl so that the bread is flattened as it toasts. When the bread has browned, repeat on the other side. When finished, the panini should be browned, crisped, and flattened, and should have cheese oozing from it. Toast the remaining half (if necessary), and then cut it again to create 4 sandwiches.

Photography by Sarah Shatz

WEEK 19: YOUR BEST CHOCOLATE COOKIE

Double Chocolate Espresso Cookies

Photography by Sarah Shatz

    BY KELSEYTHENAPTIMECHEF | MAKES 50 TO 55 COOKIES

A&M: Two warnings about these cookies: don’t give them to young children before bedtime and don’t leave them lying around, if you want any left for yourself. These cookies are crisp on the edges and have a chewy middle strewn with pockets of soft chocolate. The espresso powder, as KelseyTheNaptimeChef noted, amplifies the chocolate, but not the sweetness, making it a grown-up cookie. When making any cookies, make sure to cream the butter really well—this aerates the cookies and integrates the sugar—but be conservative with your mixing once the dry ingredients are added.

1. Heat the oven to 350°F.
2. In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at time, mixing after each addition to make sure they are well combined.
3. In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure they are well blended.
4. With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in the chocolate chips.
5. Line a baking sheet with a Silpat mat or parchment paper. Using a 1 ½-inch ice cream scoop or a rounded teaspoon, drop the dough on the sheet 2 inches apart. Bake for 10 to 12 minutes, or until the tops look dry. Do not overbake, or the cookies will not be chewy. Cool on a wire rack and serve.

WEEK 19 WILDCARD WINNER

Blueberry Almond Breakfast Polenta

Photography by Sarah Shatz

    BY ONE HUNGRY MAMA | SERVES 3 TO 4

A&M: One Hungry Mama gave us the history of this dish: “This recipe came to me right as I was about to overextend myself: I was eight months pregnant and, with a day of cooking ahead of me, almost decided to whip up impromptu blueberry corn muffins for breakfast. As I stared at the cornmeal trying to gear up to bake, it struck me: breakfast polenta!” Inspired by a Martha Stewart recipe, she blends almond meal with the polenta and cooks the two together, later adding vanilla, fresh blueberries, and cardamom. A bit of honey lends just the right amount of sweetness—a light touch keeps it from being cloying.

1. Bring the milk to a simmer in a medium saucepan over high heat.
2. Reduce the heat to low and add the polenta, whisking constantly until smooth. Add the almond meal and continue whisking for several minutes until the polenta thickens to a creamy consistency. Add the butter and whisk until it melts completely.
3. Turn the heat off and whisk in the honey, blueberries, vanilla, and cardamom. Serve with a dollop of crème fraîche or sour cream and an extra sprinkle of blueberries.

Photography by Sarah Shatz

WEEK 20: YOUR BEST BEER COCKTAIL

Bubbly Manhattan

Photography by Sarah Shatz

    BY COLLIN | SERVES YOU, YOU LUSH

A&M: Usually when you drink a Manhattan, all the warmth comes from the hit of booze, but here a nutty and bitter IPA gives the drink depth and a warming feeling throughout. Collin uses the beer to replace the classic bitters and in doing so gives the drink a little fizz, a little life, we think. He said, “I also think that an orange slice brings out the flavors of the whiskey better than the traditional maraschino cherry.” Drink it cold as can be—if you’re up to it, chill the rye and vermouth before assembling.

1. Mea sure the rye and vermouth into a mixing glass with ice.
2. Shake and strain into a chilled martini glass, adding the ale at the same time.
3. Top with an orange slice or kumquat.
4. Look cool, because you are.

Photography by Sarah Shatz

WEEK 20: YOUR BEST BRUSSELS SPROUTS

Grilled Brussels Sprouts

Photography by Sarah Shatz

    BY KITCHENWITCHCOOKIE | SERVES 2 AS A SIDE DISH

A&M: We were drawn to this recipe because it approaches Brussels sprouts in a way we’d never tried before. “My husband turned me into a huge Brussels sprouts fan with this recipe,” said kitchenwitchcookie. “He varies it a little each time, but the result is always delicious.” First you blanch the sprouts in boiling salted water, and then you coat them in a mixture of olive oil, celery salt, onion powder, garlic powder, salt, and pepper before charring them lightly on the grill. Another toss in the seasoned oil, and they’re ready to eat. Grilling the Brussels sprouts gives them some smokiness and really wakes up the flavors in the onion and garlic powders.

1. Heat the grill so that it’s nice and hot.
2. To clean the sprouts, trim the cut ends back without interfering with the leaves and peel any withered leaves off the bulbs. Score the bottoms; one cut will suffice.
3. Blanch the sprouts in boiling, salted water for no more than 5 minutes. No more!
4. Drain the sprouts and place them in a medium bowl. Drizzle them with oil and add 1 teaspoon salt and the pepper, onion powder, garlic powder, and celery salt. Toss them well to coat.
5. Grill the sprouts for 12 minutes, turning every 4 minutes or so, until well browned on the tips. Return them to the seasoning bowl and toss to coat with any remaining seasoning.
6. If desired, add any or all of the optional ingredients (bacon, lemon zest, and Parmesan).

Photography by Sarah Shatz

WEEK 20 WILDCARD WINNER

Moroccan Carrot Salad with Harissa

Photography by Sarah Shatz

    BY CORDELIA | SERVES 8 TO 10

A&M: As Cordelia noted, this “classic Moroccan salad” is all about tang and fragrance. It’s one of those dishes that really wake up your senses: the garlic keeps on giving (in the best possible way), the harissa lends both sweetness and heat, and the perfume of the preserved lemon lingers after each bite. We love the plump little rounds of carrot, which grab on to just the right amount of dressing. And, yes, it is even better the next day.

1. Cut the carrots into rounds about ¼ inch thick.
2. Bring 4 cups of water to a boil in a medium saucepan over medium heat and add some salt. Boil the carrots until they’re soft but still have some bite, about 10 minutes. Drain, let dry, and cool.
3. In a large bowl, mix the carrots with the rest of the ingredients. Cover and refrigerate at least overnight.
4. Before serving, check and see if the salad needs more salt or vinegar. Serve at room temperature.

Photography by Sarah Shatz

WEEK 21: YOUR BEST THANKSGIVING STUFFING

Ciabatta Stuffing with Chorizo, Sweet Potato, and Mushrooms

Photography by Sarah Shatz

    BY MELISSAV | SERVES 6 TO 8

A&M: Melissav has bucked tradition with this recipe, and we’re all for it. She has you make homemade garlic herb croutons and recommends nibbling on them as you cook. Then you sauté chorizo until crisp, followed by sliced shiitakes, which take on a russet hue as they absorb the paprika-tinted fat from the sausage. Red onion and sweet potato are gently caramelized, and finally everything is tossed together with some stock and an egg and baked. At the last minute, you broil the stuffing so that the crust becomes crunchy and golden while everything beneath stays soft and tender.

1. Heat the oven to 375°F.
2. Toss the bread cubes with the 4 whole sage leaves, the rosemary, garlic, olive oil, salt, and pepper. Spread on a baking sheet and bake, stirring once, until golden and toasty, 10 to 15 minutes. Place the croutons in a large bowl or container. (They are great for a little snack as you continue with the recipe.)
3. In a large pan, sauté the chorizo in 1 or 2 teaspoons olive oil until golden. (The chorizo is already cooked, but I like to render the fat and get it a little crispy.) Remove the chorizo with a slotted spoon to the bowl with the bread.
4. Next, sauté the mushrooms over medium-high heat in the chorizo fat, adding a little olive oil if necessary, and add salt and pepper to taste. Brown them lightly. Remove to the bowl with the bread.
5. Add some olive oil, as the mushrooms will most definitely have sucked up all the fat. Sauté the onion until soft and golden and add salt and pepper to taste. Add to the bowl with the bread.
6. Last, sauté the sweet potato, adding oil as necessary, and salt and pepper to taste. You don’t need to cook the potato through, as it will cook in the oven, but I like to get a little color on it.
7. Whisk 2 cups of the stock or broth with the egg and some salt and pepper. Pour into the bowl of stuffing ingredients, add the remaining sage and 2 tablespoons of the fat, and toss thoroughly until evenly moistened. You may need to add up to an additional ½ cup stock, but don’t overdo it. You have been seasoning all along, but you may want to taste for seasoning and adjust the salt and pepper.
8. Pour into a 9 × 13-inch baking dish or oval gratin pan. Cover and refrigerate for at least 1 hour. This allows the bread to really absorb the stock and makes for a moist interior and crunchy top (or at least that is what I once read in Food & Wine, and it seems to hold true).
9. Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil, brush the top with the remaining 2 tablespoons fat, and bake for 15 more minutes. I like to broil the top for the last few minutes so it gets nice and crispy, but be sure to watch it carefully.

Photography by Sarah Shatz

WEEK 21: YOUR BEST CRANBERRY SAUCE

Pear, Brandy, and Walnut Cranberry Sauce

Photography by Sarah Shatz

    BY NOTLAZY.RUSTIC. | MAKES 6 TO 8 SMALL SERVINGS

A&M: Notlazy.rustic. wrote: “Growing up, my mom always made a cranberry and orange relish for Thanksgiving. But it wasn’t until I was working at a magazine, taste testing for a November issue, that I realized all the cranberry possibilities.” In this cranberry sauce, you won’t find any of the punishing tartness you get in many—this one’s all silk and fragrance. The pears, which are shredded, melt into the sauce. The cranberries soften and soak up the brown sugar, cinnamon, and black pepper. Walnuts add crunch, and the brandy tightens up any wrinkles.

1. Measure ¹/₃ cup brandy in a liquid measuring cup; add enough water to reach ½ cup liquid total. Set aside. Place the cinnamon sticks and peppercorns in the center of a small piece of cheesecloth or into a large tea bag and tie closed using kitchen twine.
2. In a medium saucepan, combine the cranberries, brown sugar, and cinnamon-pepper bundle. Using the large holes on a box grater, grate the pears into the saucepan. Stir in the brandy-water mixture.
3. Bring to a boil over high heat, reduce the heat to medium and cook, stirring occasionally, for 10 to 12 minutes, or until the cranberries have burst and the mixture has combined. Remove from the heat.
4. Stir in the remaining 2 to 3 tablespoons brandy. Let cool. Remove and discard the cinnamon-pepper bundle. Stir in all but 1 tablespoon of the toasted walnuts. Transfer the mixture to a small serving bowl and sprinkle with the remaining walnuts.

WEEK 21 WILDCARD WINNER

Pink Greens

Photography by Sarah Shatz

    BY MARISSA GRACE | SERVES 2

A&M: This may be the most thoughtful sautéed greens recipe we’ve ever encountered. Beet greens (we agree with Marissa Grace that they deserve more attention in the kitchen) are usually wilted in hot olive oil with a little garlic, and they’re delicious this way, but Marissa Grace plotted out ways to amplify the greens’ sweetness while tempering it with chiles. She has you brown garlic with shallot and red pepper flakes, then layer in sugar, black pepper, and salt before adding the greens and wilting them. Just before serving, you splash the beet greens with sherry vinegar, which electrifies the whole dish. The key here is the sugar, which caramelizes with the garlic and tightens up the sauce, so by the time the greens are cooked (and beet greens really should be cooked), it wraps them in a cloak of sweet and fiery sauce.

1. Wash and trim the beet greens. If the stems are very thick, it’s worth trimming them back a bit.
2. In a large sauté pan over medium heat, sauté the garlic, shallot, and red pepper flakes in the olive oil until slightly browned. Add the black pepper, sugar, and salt.
3. Place the beet greens in the pan, pour ¼ cup water over them, and immediately cover. Once the greens have cooked down, 1 to 2 minutes, remove the lid and stir. Cook for another 1 to 2 minutes, allowing the water to evaporate.
4. Just before serving, pour the vinegar over the greens. Serve and enjoy!

Photography by Sarah Shatz

WEEK 22: YOUR BEST SWEET POTATO RECIPE

Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream

Photography by Sarah Shatz

    BY TASTEFOOD | SERVES 4

A&M: The brilliance of the sweet potato fry is that with all the sugar in the potatoes, you can really lay on the seasonings. Here, TasteFood has you use chili powder, cumin, cayenne, and paprika, which, as she pointed out, “complement the natural sweetness of the potatoes.” You might want to double the recipe so you’ll feel better about sharing. You’ll want to eat the first batch plain and the second tempered with the tangy sour cream sauce.

1. Heat the oven to 425°F.
2. Toss the sweet potatoes and olive oil in a large bowl.
3. Combine the salt, cumin, chili powder, paprika, pepper, and cayenne in a small bowl.
4. Add the spices to the potatoes and toss to coat.
5. Arrange the potatoes in one layer on a large baking sheet.
6. Bake on the lowest rack of the oven until the undersides are browned, 12 to 15 minutes. Turn the potatoes with a spatula and bake for 10 more minutes.
7. Meanwhile, make the sour cream sauce. Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in the cilantro.
8. Remove the potatoes from the oven, cool for a few minutes, and serve with the sour cream.

Photography by Sarah Shatz

WEEK 22: YOUR BEST AUTUMN SALAD

Arugula, Pear, and Goat Cheese Salad
with Pomegranate Vinaigrette

Photography by Sarah Shatz

    BY BRIGIDC | SERVES 6

A&M: Although this salad has lots of different ingredients, it’s somehow not overly busy or complicated. Brigidc’s inspiration was the pomegranate molasses (she first encountered it in a Persian cooking class), and its fragrance and sweetness mollify the tartness of the sherry vinegar in the dressing. We love how the shallots lightly pickle in the vinaigrette as you make the rest of the salad. Mellow pears, salty goat cheese, crunchy pomegranate seeds, and toasted pistachios ensure that every bite contains a party of flavors and textures.

1. To make the dressing: In a small bowl, combine the shallot, pomegranate molasses, vinegar, salt, and pepper, and whisk until the salt is dissolved. Whisk in the olive oil and let the vinaigrette stand at room temperature until the salad is assembled.
2. To make the salad: Combine the arugula, romaine, pears, and half of the pomegranate seeds in a large bowl. Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).
3. Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl. Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
4. Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.

Photography by Sarah Shatz

WEEK 22 WILDCARD WINNER

Herb and White Wine Granita

Photography by Sarah Shatz

    BY ROBYNMICHELLELEE | SERVES 2

A&M: This recipe was submitted the week we held our Best Frozen Dessert contest, and while we loved it, we didn’t feel it fit the category perfectly. Yes, you could serve this granita on its own as a not-too-sweet dessert, but we think its clean, herbal notes would be perfect for a palate-cleansing middle course, or as the wow factor in a multi-component dessert (think poached pears or a fruit galette with ice cream).

1. Bring 1 cup water, the sugar, and 4 of the rosemary sprigs to a boil in a small saucepan. Turn off the heat, cover, and let stand.
2. When the syrup has cooled and is infused with the scent of rosemary, remove the rosemary and stir in the wine and lemon juice.
3. Freeze the liquid in an open container for at least 3 hours, scraping often with a fork as it solidifies.
4. Serve garnished with a sprig of rosemary.

WEEK 23: YOUR BEST PORK WITH CIDER

Cider-Brined Pork with Calvados,
Mustard, and Thyme

Photography by Sarah Shatz

    BY OUI, CHEF | SERVES 2

A&M: Oui, Chef has proven himself to be an accomplished cook, especially talented at taking a simple concept and elevating it to new heights. Here, inspired by a meal he had while traveling through Brittany, he brines thick chops in cider and herbs so that they stay juicy and develop a rich, caramel crust as they sauté. He then constructs a quick pan sauce by building on the ingredients of the brine. Starting with the drippings, he deglazes with Calvados, then adds shallots, thyme, more cider, and cream for suppleness. A spoonful of Dijon lends a subtle bite.

1. Place all of the brine ingredients and 1½ cups water in a medium saucepan and stir over low heat until the salt and sugar have dissolved. Remove from the heat and let cool.
2. Place the chops in a single layer in a shallow pan, cover fully with the brine, cover, and refrigerate overnight. When ready to cook, remove the chops from the brine, rinse well under cold water, and dry with paper towels before continuing.
3. Heat 1 to 2 tablespoons canola oil in a large, heavy skillet over medium-high heat. Season the pork with a little salt and freshly ground pepper. Add the pork to the skillet and sauté until just cooked through, about 4 minutes per side. Transfer to a plate; cover with aluminum foil and keep warm.
4. Pour off the excess oil and, over medium heat, deglaze the pan with the Calvados, scraping the bottom of the pan well and letting the brandy reduce to a glaze. Add the butter, shallot, and thyme and sauté for 2 minutes. Stir in the cream and cider; boil until the mixture thickens to sauce consistency, about 3 minutes. Stir in the mustard and season with salt and pepper to taste. Remove from the heat and serve with the pork.

Photography by Sarah Shatz

WEEK 23: YOUR BEST PANCAKES

Lemony Cream Cheese Pancakes with Blueberries

Photography by Sarah Shatz

    BY ENUNN | SERVES 6

A&M: ENunn rightly noted, “A world without lemons would be a very sad one.” And for those who crave the purity of a plain pancake but occasionally find themselves wanting more, ENunn’s recipe might be the perfect compromise: lemon’s perfume (from both the juice and zest) permeates these light, fluffy buttermilk pancakes. The real magic lies in the addition of chunks of cream cheese, blended into the batter until they are reduced to about pea-size, resulting in salty, creamy pockets scattered throughout the cooked pancakes.

1. In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks and buttermilk. Add the cream cheese and mix until it has separated into uniformly small lumps, about the size of large cottage cheese curds. Stir in the melted butter, vanilla, lemon juice, and lemon zest.
2. Add the dry ingredients to the wet ingredients, then stir to combine. In a medium bowl, whisk the egg whites until stiff but not dry; fold them gently into the batter.
3. Heat a griddle or cast-iron pan over medium-high heat until a drop of water sizzles. Lower the heat to medium and butter or oil the pan. Drop the batter into the pan by ¹/₃ cupfuls, making sure not to crowd the pancakes. Once the batter has spread, drop in the berries. (You might want to drizzle some batter over to cover them.) These need to be cooked a bit longer than you might expect; they won’t bubble as quickly or as much as plain pancakes. Turn down the heat if necessary to keep them from overbrowning, and let them puff up to their full extent after you turn them, which will take 2 to 3 minutes. Serve with honey or maple syrup or jam.

Photography by Sarah Shatz

WEEK 24: YOUR BEST RECIPE FOR TURKEY LEFTOVERS

Turkey Pho

Photography by Sarah Shatz

    BY WINNIEAB | MAKES 2 BIG BOWLS OF SOUP

A&M: Anyone who knows pho knows that it’s all about the broth. WinnieAb uses turkey leftovers (meat and stock, which should really be homemade for this) to coax the most out of this soup. She also adds some warm spices—coriander, cloves, star anise, and cinnamon—which she toasts beforehand to amp up the broth. Chopped kale is an unusual ingredient that adds some welcome heft—we preferred 1 cup rather than 2. As with any pho, don’t forget to squeeze in some fresh lime juice just before eating—its hit of acidity really wakes up the dish.

1. Heat a cast-iron skillet or frying pan over medium heat. Add the spices and toast until fragrant, 3 to 4 minutes. Immediately spoon the spices into a bowl to avoid burning them.
2. Add the toasted spices, stock, scallions, ginger, brown sugar, and fish sauce to a large pot and bring to a boil over high heat.
3. Reduce the heat to medium-low and simmer for 20 minutes, skimming the surface frequently.
4. Taste the broth and add more sugar or fish sauce if needed. Strain the broth and discard the solids. Add the kale and cook for 1 to 2 more minutes. Remove from the heat.
5. Add the turkey and noodles. Allow to sit for a few minutes while the noodles soften.
6. Ladle the broth into 2 bowls. Divide the kale, turkey, and noodles evenly between the bowls.
7. Sprinkle on the garnishes and add Sriracha to taste. Squeeze in lime juice to taste before eating.

Photography by Sarah Shatz

WEEK 24: YOUR BEST SAVORY RICE DISH

Shrimp Biryani (Indian Shrimp and Rice)

Photography by Sarah Shatz

    BY AMREEN | SERVES 6

A&M: This biryani has the distinction of being both delicate and full of flavor. A bowl of this fragrant rice and shrimp would be equally suited to lunch or dinner, either enjoyed alone in private bliss or served for a dinner party. We love that the same mixture of garlic, ginger, cilantro, and chiles gets incorporated into both the rice and shrimp, the two parts of the dish mirroring each other aromatically. And amreen reminded us of the beauty and ease of baked rice!

1. Heat the oven to 350°F. Wash the rice and soak it in cold water until needed.
2. Wash the shrimp and drain it well. Add the salt and turmeric and mix. Refrigerate until ready to use.
3. Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chiles. You can add a little water if it’s too dry.
4. In a large Dutch oven or oven-safe pot, heat the oil over medium heat. Add the peppercorns, cinnamon stick, cloves, cardamom, and 1 of the bay leaves. Sauté until fragrant, about 2 to 3 minutes.
5. Add the onion and sauté until light brown, stirring constantly.
6. Add half the ginger paste and sauté for another 1 or 2 minutes.
7. Add 3 cups water and salt (1 to 2 teaspoons, depending on taste) and bring the mixture to a boil.
8. Drain the rice and add it to the boiling water along with the butter and mint. Bring to a boil, cover, and put it in the oven. Bake for 20 minutes.
9. When the rice has been in the oven for about 10 minutes, heat some oil in a sauté pan and add the remainder of the ginger paste along with the remaining bay leaf. Sauté for 1 to 2 minutes and add the shrimp. Sauté the shrimp until done (they should be light pink), 2 to 3 minutes.
10. Remove the rice from the oven. Top it with the shrimp and serve.

WEEK 24 WILDCARD WINNER

Lazy Mary’s Lemon Tart

Photography by Sarah Shatz

    BY DYMNYNO | MAKES 1 TART

A&M: People who taste this smooth, fragrant tart won’t believe that it contains a whole lemon, rind and all. Nor will they understand how you got it to be so fragrant and light and not at all gummy the way lemon curd tarts can sometimes be. In our view “Mary” wasn’t lazy at all, she was brilliant. She has you whiz the filling together in a blender, then simply pour it into a blind-baked tart shell. Dymnyno, who lives in the Napa Valley, said, “Versions of this simple, quick dessert have circulated around the valley for years.” She gave the tart her own touch—a Meyer lemon—which lends it fragrance and finesse and none of the intrusive acidity found in regular lemons. One catch: you’ll need to use your own tart dough. If you don’t have a favorite, we recommend The Joy of Cooking’s sweet pastry dough.

1. Heat the oven to 350°F. Put all the ingredients—except the tart shell—into a blender and whirl like crazy!
2. Pour into the tart shell.
3. Bake for 30 to 40 minutes. (Watch that the top does not burn.) Cool on a wire rack before serving.

WEEK 25: YOUR BEST BROILED STEAK

Cowboy Rubbed Rib-eye with
Chocolate Stout Pan Sauce

Photography by Sarah Shatz

    BY ALIWAKS | SERVES 2

A&M: Ground coffee, smoked paprika, cumin, ancho chile, and brown sugar form an earthy, flinty rub that smells appealingly of wood smoke. “I started making this rub after reading about cowboy food,” Aliwaks wrote. “They carried with them coffee, salt, pepper, and sugar … and they grilled their steaks in cast-iron pans. Since I do not often find myself on the open range, I have to make do with either my grill or, during wet yucky weather, my oven. I’ve added a couple of spices and few noncowboy-type extras … though I’m pretty sure if the cowboys had chocolate stout they would’ve enjoyed it, too.” She also borrows a smart technique from Indian cooking and has you toast the spices over low heat before rubbing them on the steak. Then it’s just a matter of searing the rib-eye in a very hot cast-iron pan and finishing the sauce with some chocolate brown stout, beef stock, and a lump of butter. We recommend some corn pudding on the side.

1. Mix the coffee, salt, paprika, black pepper, red pepper flakes, and cumin together and toast lightly in a pan until fragrant. (Alternatively you can toast whole spices, then grind them.) Mix the spices with the sugar to make the rub.
2. Spread the rub all over the steak and let sit for a while. If you do it the night before you’ll have stronger flavor, but if you do it right before cooking it’ll be good, too. (If you prerub and set it in the fridge, be sure to bring it up to room temperature before searing.)
3. Heat a cast-iron pan until it’s really really hot—a drop of water flicked into the pan should sizzle and bounce. Add the vegetable oil, wait a few seconds until it heats up, and place the steak in the pan. It should sizzle; leave it there, do not touch it at all for 3 to 4 minutes, or until it’s browned on the bottom. Place the pan under a hot broiler and broil to medium-rare or desired doneness, 2 to 3 minutes.
4. Remove the steak and let it rest on a warm plate, covered with aluminum foil.
5. Add the thyme sprig to the pan and let it sauté a bit until it gets nice and fragrant. Pour in the chocolate stout and deglaze the pan. Add the broth, whisk together, and reduce by half over medium heat.
6. Remove the thyme sprig and whisk in the butter. Season to taste.
7. Slice the steak on the bias and drizzle the sauce over top. This is yummy with creamed spinach and hash browns or a baked potato and a nice big salad.

Photography by Sarah Shatz

WEEK 25: YOUR BEST POLENTA RECIPE

Andouille and Dijon Polenta

Photography by Sarah Shatz

    BY THE INTERNET COOKING PRINCESS | SERVES 4 AS A SIDE DISH OR 2 AS A MAIN COURSE

A&M: A one-dish meal that calls for nothing more than an accompanying green salad, The Internet Cooking Princess’s polenta is as creamy and rich as it gets, but it’s far from a one-note wonder. She came up with this by combining two of her favorite dishes. “I’ve borrowed the andouille sausage from dirty (or Cajun) rice, a go-to comfort food of mine, while also borrowing a Dijon lemon cream sauce that I like to use in scallop risotto,” she wrote. There’s a subtle tang from the Dijon, and it’s studded with bits of spicy andouille and flecked with fresh spinach and tarragon—the latter managing to keep things just short of excessive. We’d never made polenta this way before (you build a base with the sausage and onions, then add chicken stock and polenta, cooking the ingredients all together), but we definitely will in the future. If you can’t find raw andouille, you can just brown chopped precooked andouille in a bit of olive oil, as we did.

1. In a large sauté pan over medium-high heat, break up the sausage and cook all the way through, about 5 minutes.
2. Add the onion and cook in the fat from the sausage for 3 to 5 minutes, or until translucent.
3. Add the chicken broth to the pan and bring to a boil over high heat. Slowly whisk in the polenta.
4. Reduce the heat and stir the polenta to prevent clumping for about 10 minutes, or until the broth has been been absorbed by the polenta.
5. Meanwhile, make the Dijon sauce by adding the white wine and heavy cream to a smaller sauté pan over low heat. Whisk for about a minute, then add the mustard, garlic paste, tarragon, and lemon zest. Continue to whisk for another few minutes so that all the ingredients are properly incorporated and warmed through.
6. Stir the Dijon sauce and chopped spinach into the polenta, ensuring that all the ingredients are evenly distributed and heated through. Season with some hefty pinches of salt and pepper, pour into a serving dish, and top with a few pats of butter, if desired. Serve as a side or make it your main course with a simple salad.

Photography by Sarah Shatz

WEEK 25 WILDCARD WINNER

Sweet Potatoes Anna with Prunes

Photography by Sarah Shatz

    BY MRSP | SERVES 6 TO 10

A&M: This layered sweet potato gratin comes out of the oven caramelized on the edges and glistening with butter. The potatoes in the center are soft, their layers embedded with prunes; the ones around the edges are so crisp and sweet from the port, they taste candied. Slice the potatoes thinly—use a mandoline if you have one—and check the potatoes after 35 minutes in the oven. By 40 minutes, ours were perfect.

1. Clarify the butter: In a small saucepan set over low heat, melt the butter. Skim off any foam, then pour the clear liquid into a bowl, leaving behind the solids.
2. Heat the port to a simmer in a small saucepan over medium heat. Add the prunes, turn off the heat and let them soak until plumped, about 20 minutes. Drain and chop the prunes coarsely.
3. Heat the oven to 450°F.
4. Brush the clarified butter onto your favorite 8-or 9-inch round baking dish or ovenproof frying pan.
5. Arrange a layer of potatoes, overlapping in circles, in the dish. Brush with the clarified butter and season with salt and pepper. Arrange another layer of potatoes and sprinkle with about half the prune pieces. Season with salt and pepper. Brush with clarified butter. Repeat with one more layer of potatoes and prunes, then end with a layer of potatoes. Remember to brush each layer with clarified butter and salt and pepper. You can do four layers of potatoes or six; it’s up to you. Pack the potatoes tightly by pressing down on them with your palms. If there’s a little butter left at the end, it’s no big deal.
6. Bake until crisp and tender, 35 to 45 minutes.
7. Remove from the oven and let cool in the pan for a few minutes. Then flip the cake onto a serving plate and cut into wedges.

Figgy Pudding Butter Cookies
Photography by Sarah Shatz

Winter

WEEK 26

Holiday Punch HOT SPICED DRUNKEN APPLE CIDER

Holiday Food Gift ANCHO CHILE–CINNAMON CHOCOLATE BARK

WEEK 26 WILDCARD

NORMA’S EGGNOG

WEEK 27

Baked Ham SMOKED HAM WITH POMEGRANATE MOLASSES, BLACK PEPPER, AND MUSTARD GLAZE

Holiday Cookie FIGGY PUDDING BUTTER COOKIES

WEEK 27 WILDCARD

MAGICAL COFFEE (AKA CAFE DAVIO)

WEEK 28

Amanda and Merrill’s Rice Pudding CARAMEL RICE PUDDING WITH BROWN BUTTER AND CRÈME FRAÎCHE

WEEK 28 WILDCARD

ROASTED CAULIFLOWER SOUP WITH CHIMICHURRI AND POBLANO CRÈME FRAÎCHE

WEEK 29

Dried Beans LENTIL AND SAUSAGE SOUP FOR A COLD WINTER’S NIGHT

New Year’s Resolution Dish ONE-POT KALE AND QUINOA PILAF

WEEK 29 WILDCARD

SAVORY GRAPEFRUIT SABAYON

WEEK 30

Whole Fish WHOLE BAKED FISH IN SEA SALT WITH PARSLEY GREMOLATA

Couscous FREGOLA SARDA WITH CARAMELIZED SQUASH AND CHARMOULA

WEEK 30 WILDCARD

MOROCCAN MERGUEZ RAGOUT WITH POACHED EGGS

WEEK 31

Home Alone Dinner MUSSELS FOR ONE (OR TWO)

Broccoli/Broccoli Rabe ROASTED BAGNA CAUDA BROCCOLI

WEEK 32

Nose to Tail BARBACOA BEEF CHEEK TACOS

Baked Pasta JENNIE’S HOMEMADE MANICOTTI

WEEK 32 WILDCARD

LEEK, LEMON, AND FETA QUICHE

WEEK 33

Chocolate Cake CHOCOLATE BUNDT CAKE

Oysters GRILLED (OR BROILED) OYSTERS WITH A SRIRACHA LIME BUTTER

WEEK 33 WILDCARD

AUTUMN OLIVE MEDLEY (BRAISED LAMB SHANKS WITH FENNEL, CELERY ROOT, AND OLIVES)

WEEK 34

Beef Stew SECRET INGREDIENT BEEF STEW

Mashed Potatoes MASHED POTATOES WITH CARAMELIZED ONIONS AND GOAT CHEESE

WEEK 34 WILDCARD

RICOTTA AND CHIVE GNOCCHI

WEEK 35

Porridge OVERNIGHT STEEL-CUT OATS WITH ALMOND BUTTER AND HONEY

Movie Snack OLIVE ALL’ASCOLANA

WEEK 35 WILDCARD

LEMON POSSET

WEEK 36

Bread Pudding AIRY ROSEMARY CITRUS PIGNOLE BREAD PUDDING

Onion or Garlic Soup FRENCH ONION SOUP

WEEK 36 WILDCARD

CREAMY SAUSAGE STUFFED MUSHROOMS

WEEK 37

Roast Chicken WISHBONE ROAST CHICKEN WITH HERB BUTTER

Beets FRENCH “PEASANT” BEETS

WEEK 37 WILDCARD

GRIDDLED POLENTA CAKES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND HONEY

WEEK 38

Chicken Broth ZESTY HERBED CHICKEN BROTH

Blood Oranges, Feta, and Mint FETA FROZEN YOGURT WITH BLOOD ORANGE AND MINT GRANITA

WEEK 38 WILDCARD

SWEET AND SPICY HORSERADISH DRESSING

WEEK 39

Meat Loaf MEAT LOAF WITH BLACKBERRY BARBECUE SAUCE

Spinach YOGURT AND SPINACH DIP “BORANI ESFANAAJ,” IN THE PERSIAN MANNER

WEEK 39 WILDCARD

COUSCOUS WITH ROASTED FENNEL AND TOASTED ALMONDS

WEEK 26: YOUR BEST HOLIDAY P UNCH

Hot Spiced Drunken Apple Cider

Photography by Sarah Shatz

    BY CORDELIA | SERVES 8 TO 10

A&M: A more refined version of mulled cider, this punch also calls for an off-dry white wine and fresh cranberries. The cider is quickly steeped in spices—cloves, cinnamon, vanilla, and nutmeg—before you add the wine and cranberries, which give the punch a light rosy hue. Cordelia’s concoction goes down easy, so sip slowly if you can restrain yourself!

1. Put the cider, all the spices, and 3 tablespoons of honey into a medium saucepan and bring to a boil over medium-high heat.
2. Reduce the heat to low and simmer for about 10 minutes so that all of the flavors have a chance to blend.
3. Add the wine. Do not boil again, so the alcohol won’t evaporate too much—just let it warm.
4. Add the cranberries and simmer for a few more minutes until they color the liquid a bit. Taste, adding more honey if needed.

Photography by Sarah Shatz

WEEK 26: YOUR BEST HOLIDAY FOOD GIFT

Ancho Chile–Cinnamon Chocolate Bark

Photography by Sarah Shatz

    BY WANDERASH | MAKES ABOUT 3 GIFTS

A&M: Neither of us had ever made chocolate bark before we tried this recipe, and wanderash’s version happens to be a great introduction. A carpet of smooth dark chocolate is spiced with smoky ancho, cinnamon, cloves, and black pepper and studded with dried cherries, cashews, and pistachios. The finished product looks lovely, packs easily, and takes a total of about 20 minutes to put together. We think it makes a great holiday gift. Wanderash said: “I often make this easy dessert when I have friends coming for dinner who love wine. I know we’ll sit at the table well after the meal is over and continue talking and drinking for hours.”

1. To make the spice mix, heat the oven to 350°F. Spread the first 5 ingredients on a baking sheet and place in the oven. Toast until fragrant, about 10 minutes.
2. Remove the stems and the majority of the seeds from the toasted ancho. Place the ancho and the rest of the spices in a spice grinder or coffee grinder and pulverize. You may need to grind the spices in batches.
3. Toast the pistachios and cashews on a baking sheet in the oven. Check after 10 minutes. When they’re nicely toasted, remove from the oven and let cool.
4. Place three-fourths of the chocolate in a bowl and slowly melt it, either in the micro wave, checking and stirring it every 25 seconds, or over a double boiler on the stove.
5. When the chocolate is melted, take it off the heat and add the remaining chocolate. Stir until it is completely melted.
6. Add 1 teaspoon of the spice mix to the chocolate and taste; add more if you want it to be spicier. I like a subtle spice flavor; it keeps those eating it wondering what the secret spice could be.
7. Line the baking sheet with parchment paper or a Silpat. Spread the nuts and cherries close together in a single layer. Reserve a few of the nuts to decorate the top.
8. Sprinkle the salt over the nuts and cherries.
9. Slowly pour the chocolate onto the pan, covering the nuts and cherries in an even layer. Add any remaining nuts to the top of the chocolate and press them into the chocolate.
10. Cool the bark in the refrigerator for 45 minutes. Break into pieces and keep in a sealed container in the fridge.

Photography by Sarah Shatz

WEEK 26: WILDCARD WINNER

Norma’s Eggnog

Photography by Sarah Shatz

    BY THE INTERNET COOKING PRINCESS | SERVES 30

A&M: We loved The Internet Cooking Princess’s story behind her recipe. “This is not my recipe, but I recognized that it was a gem worth sharing right away,” she wrote. “It’s my boyfriend’s stepmother’s former receptionist’s eggnog. (Did you follow that?) My boyfriend swears this is the best eggnog you will ever imbibe during the yuletide season. I haven’t tried it myself, but I was so tickled that this recipe was preserved for nineteen years that I had to post it.” Well, we tried it, and we’re so glad we did! This eggnog has a smooth, boozy base and mousselike cap, which encourages sipping. The ice cream is a completely unnecessary indulgence, and we highly recommend it.

1. In a large bowl, beat the egg yolks and sugar until thick. (Or make your life easier and do this in an electric mixer!)
2. Add the bourbon and brandy and stir to combine.
3. Add the cream and milk and continue to stir.
4. Break up the vanilla ice cream and add to the mixture in chunks.
5. In a separate bowl, whip the egg whites until stiff.
6. Fold the egg whites into the mixture and refrigerate for 30 minutes.
7. Sprinkle with nutmeg to serve.

WEEK 27: YOUR BEST BAKED HAM

Smoked Ham with Pomegranate Molasses,
Black Pepper, and Mustard Glaze

Photography by Sarah Shatz

    BY TASTEFOOD | SERVES 6

A&M: Pomegranate molasses is something that wouldn’t have occurred to us to slather on a baked ham, but it turns out it’s genius. It’s sweet but also tart—a great partner for spicy Dijon and black pepper—and highlights the smokiness of the ham rather than overpowering it. TasteFood’s glaze yields a gorgeous, mahogany-slicked crust and tender meat. As always, it’s essential to use good-quality pomegranate molasses. (We like the sort that comes out of the bottle chocolate brown rather than magenta!) TasteFood said to “serve the meat with Dijon mustard, cornichons, and extra glaze as condiments for a nice rustic presentation.”

1. Let the ham come to room temperature 1 hour before cooking. Heat the oven to 325°F.
2. Make the glaze: Combine the pomegranate molasses, ¼ cup mustard, whiskey, pepper, allspice, and salt in a bowl, and mix to blend well.
3. Place the ham, fat side up, in a foil-lined roasting pan. Score the fat in a cross-hatch pattern at 1-to 2-inch intervals without incising the meat.
4. Generously baste the ham with the glaze. Bake in the oven, basting occasionally, until the internal temperature of the ham is 120°F (about 10 minutes per pound). The ham should be deep golden brown and crusty at this time. If not, increase the heat to 450°F and continue to bake for a few minutes, keeping an eye on the ham so it doesn’t burn.
5. Remove from the oven and transfer to a cutting board. Let rest 20 minutes before carving.
6. Transfer the remaining basting sauce to a small saucepan and simmer briefly, brushing down the sides, to heat through and burn off the alcohol.
7. Slice the ham and serve with the mustard, cornichons, and basting sauce as condiments on the side.

Photography by Sarah Shatz

WEEK 27: YOUR BEST HOLIDAY COOKIE

Figgy Pudding Butter Cookies

Photography by Sarah Shatz

    BY HELENTHENANNY | MAKES 3 DOZEN SMALL COOKIES

A&M: Like mince pies in cookie form, these delicate biscuits melt in your mouth, leaving a hit of sweet figs, a suggestion of orange zest, and a whisper of brandy on your tongue. Helenthenanny’s rich, sophisticated cookies are not only delicious to eat but lovely to look at, drizzled as they are with a spiced brandy glaze. Make sure to squeeze as much liquid as possible from the softened figs, and do not be alarmed if the dough seems wet before you chill it—it will firm up in the fridge.

1. In a medium bowl, sift together the flour, salt, nutmeg, and cinnamon and set aside.
2. Cut the figs into small dice and put them in a small saucepan with the milk over low heat. Cook, stirring occasionally, for about 15 minutes, or until the figs are nice and soft. Don’t be discouraged if the milk separates—you’ll get rid of it later.
3. Put the butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high until the butter is fluffy, about 2 minutes.
4. Sift the confectioners’ sugar into the fluffy butter and mix until smooth.
5. Add the egg and reduce the speed to low.
6. Add the flour mixture and mix until just combined.
7. Strain the figs, discarding the milk. Fold the figs and orange zest into the dough until the ingredients are evenly distributed. Wrap the dough in plastic and refrigerate for 2 hours.
8. Heat the oven to 350°F. On a well-floured surface, roll out the dough until it is ¹/₈ inch thick. Using a 2-inch round cookie cutter, cut out the cookies and place them on parchment-lined cookie sheets, spaced 1 inch apart. Bake until the edges are golden brown, 10 to 12 minutes.
9. While the cookies are baking, combine all the ingredients for the brandy-sugar glaze in a saucepan over medium-low heat, stirring often until the sauce looks smooth. After the cookies have cooled, use a fork to drizzle the warm glaze on them.
10. Please enjoy and have the happiest of holidays!

Photography by Sarah Shatz

WEEK 27 WILDCARD WINNER

Magical Coffee (aka Cafe Davio)

Photography by Sarah Shatz

    BY ERINH | SERVES 2 TO 4

A&M: One of those recipes that’s a great concept rather than a precise formula, ErinH’s iced coffee takes inspiration from both her local coffeehouse—Cafe Soleil in Madison, Wisconsin—and a recipe in the New York Times. At Cafe Soleil, she said, “they brew the coffee hot, but since it was summer and I am lazy, I wanted to use a cold-brewed coffee base.” Adding a teaspoon of cinnamon and a few spoonfuls of dark brown sugar to the coffee as it cold-brews give it a lush sweetness and a hit of warmth. After it spends a night in the fridge, you strain the coffee and pour it over ice cubes. Then comes the cream. (Or milk, depending on your mood.) And then, as ErinH said, you “die of happiness.” We loved this iteration and think her “Scandinavian version” (using almond extract and fennel) sounds like a winner too.

1. Combine the coffee, cinnamon, and brown sugar in a 1-quart jar. Add 3 cups cold water and stir to dissolve the sugar. Cover and refrigerate overnight.
2. Pour the coffee base through a sieve or strainer into a bowl, then strain back into the jar for easy storage.
3. For each drink: Fill a tall glass halfway with ice. Pour in the coffee until the glass is about three-fourths full, and add milk, half-and-half, or cream to taste.
4. Die of happiness.

WEEK 28: AMANDA AND MERRILL’S BEST RICE PUDDING

Caramel Rice Pudding with Brown Butter
and Crème Fraîche

Photography by Sarah Shatz

    BY MERRILL | SERVES 6 TO 8

Merrill: For this dessert, I began with the idea of using brown butter and Arborio rice to make a risotto-style rice pudding. But my first attempt wasn’t that exciting. That’s when the idea of starting with a brown butter caramel worked its way into the pudding, along with the addition of crème fraîche, which I thought would cut the sweetness nicely. After a few more test runs, I also decided that the rice had a nicer texture when it was simmered with all the liquid than it did when I cooked it like risotto, adding the liquid bit by bit. The bonus is that this also means less work!

1. Melt the butter in a 3-quart heavy saucepan over medium heat. Once the butter stops foaming, and you see orangey-brown specks start to appear, stir gently with a wooden spoon. After a minute or two, when the specks are nut brown and the butter smells nice and toasty, sprinkle ¼ cup of sugar over the butter and stir to combine. (It will clump up a little, but don’t worry!)
2. Switch to a whisk and cook the butter and sugar, whisking constantly, until the sugar has melted and the mixture becomes a smooth, rich brown caramel, about 5 minutes. (Early on, the butter and sugar will separate, and the butter will pool around the edges of the sugar, but never fear! Once the sugar has fully melted, the two will start to come together again, and you’ll have a nice smooth caramel.)
3. When the caramel is a rich nut brown and starts to smoke, remove the pan from the heat and quickly and carefully whisk in the crème fraîche and about ½ cup of the milk. Don’t worry if the mixture bubbles up when you do this—it’ll settle down again quickly. (This step cools off the caramel and keeps it from cooking further.) Return the pan to the heat and whisk in the rest of the milk, the remaining 3 tablespoons sugar, the vanilla seeds, and the salt. If the caramel seizes a little, just keep whisking until the mixture becomes smooth again.
4. Switch back to the wooden spoon and stir in the rice. Turn up the heat and bring the mixture to a boil. Reduce the heat so that the milk is simmering steadily. Cook the rice pudding, uncovered, for about 25 minutes, stirring frequently to make sure nothing sticks to the bottom of the pan, especially toward the end. The rice should be tender but not mushy, and the pudding should thicken but still be quite loose—remember that it will thicken a lot more as it cools. Transfer the pudding to a container, cover, and refrigerate until cold. Serve in individual bowls with a dollop of crème fraîche.

Photography by Sarah Shatz

WEEK 28 WILDCARD WINNER

Roasted Cauliflower Soup with Chimichurri
and Poblano Crème Fraîche

Photography by Sarah Shatz

    BY CHEZSUZANNE | SERVES 6 AS A FIRST COURSE OR 4 AS A LUNCH ENTRÉE

A&M: ChezSuzanne’s technique of roasting cauliflower before simmering it gives this soup a caramel undertone, and the touch of cream and Parmesan lends just the right amount of richness to the velvety cauliflower and leek puree. The chimichurri sauce and poblano crème fraîche require a bit of extra time (and blender cleanup), but it’s worth the effort; this is a perfect weekend project for when you have an hour or two to lose yourself in a recipe. We recommend using a small head of cauliflower for the right texture.

1. Heat the oven to 350°F. Place the slices of cauliflower on a dry cookie sheet and roast until tender, 15 to 20 minutes.
2. In a large, heavy pot, heat the butter and olive oil over medium heat until the butter melts. Sauté the onion, leek, garlic, and celery in the butter-oil mixture until soft and very aromatic, 5 to 7 minutes. Season with the salt. Add the roasted cauliflower and toss with a large spoon until the cauliflower is completely covered with the onion mixture. Cook for another 2 minutes.
3. Add the broth and 2 ½ cups water (you can add a bit more water if the cauliflower isn’t quite covered). Bring to a boil over high heat, then lower the heat and simmer for 5 minutes, or until the cauliflower is tender.
4. While the soup cools for a few minutes, make the chimichurri sauce and poblano crème fraîche. Place the chimichurri ingredients in a blender or food processor and process until finely chopped. This is a very versatile chimichurri—I’ve used it on pork, in omelets with Spanish Manchego cheese, and in this soup.
5. Combine all the poblano crème fraîche ingredients in a blender and puree until very smooth. I put it into a squirt bottle that allows for different pipe tips, and squeeze the crème fraîche on the soup.
6. Working in batches, purée the soup in a blender until fairly smooth. If you want the soup to be completely smooth, you’ll need to use a food mill, but having some texture to it adds to the rustic nature of the roasted flavor. Pour back into the pot and bring to a simmer. Stir in the Parmesan and cream, then the chimichurri sauce, until well incorporated. Serve hot in soup bowls. Drizzle some poblano crème fraîche over the soup.

WEEK 29: YOUR BEST RECIPE FOR BEANS

Lentil and Sausage Soup for a Cold Winter’s Night

Photography by Sarah Shatz

    BY ANTONIAJAMES | SERVES 4 ADULTS WITH PLENTY OF LEFTOVERS

A&M: The beauty of this soup is that it manages to be soul-warming but not overly heavy. The broth is light and aromatic with wine and marjoram, and you feel as if you’ve won the lottery each time you come across a piece of garlicky sausage. AntoniaJames has you simmer the lentils and veggies until they’re just cooked through, so that they retain a bit of a bite and the soup, while filling, seems fresh rather than leaden. A sprinkle of red wine vinegar adds a bright hit of acidity. AntoniaJames added, “You’ll see that the primary herb is marjoram. That’s not an herb that you see often in recipes, but to my mind, it’s what makes this soup so tasty.”

1. Fill a teakettle with water and put it on the stove to boil.
2. Meanwhile, heat 2 tablespoons of the bacon fat or oil with one of the bay leaves and gently sauté the sausages, if they are not already cooked. Cut the cooked sausages into ¾-inch slices and brown them in the bacon fat or oil. Remove the sausage slices with a slotted spoon and set them aside. Reserve the pan; do not wash it!
3. Rinse the lentils in cold water two or three times, pick out any stones or other debris, and put the lentils on the stove in a saucepan with at least 3 cups of hot water from the kettle. If it hasn’t boiled at this point, don’t worry about it. Stir the lentils and cook them over medium heat, stirring occasionally, until almost tender, about 20 minutes. If they start to look dry, add more hot water as they cook.
4. Heat the stock in the micro wave or a medium saucepan over low heat.
5. Add the remaining bacon fat or oil, the onion, and garlic to the pan in which the sausages were browned and cook over medium heat, stirring occasionally. When the onions start to look translucent, push them aside with a spoon and add the wine. Cook for 1 to 2 minutes to deglaze the pan.
6. Stir in the lentils, their cooking water, and the hot stock. Add the celery, marjoram, carrots, sausages, second bay leaf and salt and pepper to taste, and stir well.
7. Simmer the soup until the carrots are tender, at least 10 minutes, adding more water as needed and stirring occasionally to prevent the lentils from sticking.
8. Add the ketchup and stir well. Add the spinach and parsley. Taste and correct the seasonings. Heat until the soup is very hot before serving.
9. Pass the red wine vinegar separately for people to add to taste. Enjoy!

Photography by Sarah Shatz

WEEK 29: YOUR BEST NEW YEAR’S RESOLUTION DISH

One-Pot Kale and Quinoa Pilaf

Photography by Sarah Shatz

    BY DEENSIEBAT | SERVES 2 TO 4

A&M: Deensiebat’s pilaf breathes new life into a familiar classic. The quinoa and hearty strips of lacinato kale (you can use chard or standard kale) crunch lightly between your teeth, and Meyer lemon juice and zest keep blandness at bay. Fresh goat cheese and walnut oil just barely coat the warm pilaf, giving it a creamy, tangy finish, and toasted pine nuts lend some crunch. We love the technique of layering the quinoa and the kale. Deensiebat said, “It’s one-pot easy, making it a simple way to incorporate healthy eating into a worknight rotation.”

1. Bring 2 cups salted water to a boil over high heat in a large pot with a cover. Add the quinoa, cover, and lower the heat until it is just high enough to maintain a simmer. Cook for 10 minutes, then top the quinoa with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow the quinoa and kale to steam for 5 more minutes.
2. While the quinoa is cooking, take a large serving bowl and combine the lemon zest, half the lemon juice, the scallions, walnut oil, pine nuts, and goat cheese.
3. Check the quinoa and kale—the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam it a bit longer, adding more water if needed. When the quinoa and kale are done, fluff the pilaf and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon, it should smell lovely. Toss to combine, seasoning with salt and pepper and the remaining lemon juice if needed.

Photography by Sarah Shatz

WEEK 29 WILDCARD WINNER

Savory Grapefruit Sabayon

Photography by Melanie Einzig

    BY BERNA | SERVES 2

A&M: As Berna notes, this frothy, creamy sauce would be great with shellfish. It’s tangy, sweet, and savory all at once, with just a suggestion of bitterness from the grapefruit zest. It’s a sauce we’d double or triple and serve with shrimp or scallops for a dinner party.

1. In a small saucepan, simmer the stock and vodka over medium heat until reduced by half. Let cool.
2. Combine the grapefruit juice, zest, and honey in a small bowl. Stir into the cooled stock mixture.
3. Make a double boiler by bringing some water to boil in a saucepan. Place the egg yolks in a small bowl, preferably metal, and set over the saucepan (the bowl should not touch the water). Slowly begin to add the stock mixture to the eggs, whisking constantly. You may need to take the bowl on and off the hot water so as not to overcook the eggs. The sabayon will start off frothy and then become thick and creamy.
4. Cook until an instant read thermometer reads 160°F. Whisk in the salt.
5. Serve immediately with grilled shrimp or scallops.

WEEK 30: YOUR BEST WAY TO COOK A WHOLE FISH

Whole Baked Fish in Sea Salt with
Parsley Gremolata

Photography by Melanie Einzig

    BY TASTEFOOD | SERVES 6

A&M: “The first time I tasted Pesce al Sale was at a restaurant in Milan,” TasteFood wrote. “I remember the dramatic presentation of the baked fish encrusted in salt and cracked open tableside, revealing a steaming, aromatic, and succulent fish.” This method for cooking a whole fish has the dual benefit of being effective and fun—an opportunity to play with your food. Another plus is flexibility, as it’s the method that really counts here: cooking a whole fish in a salt crust keeps it incredibly tender and moist. TasteFood calls for a 5-pound fish, but we used a 2½-pound red snapper, halved the rest of the ingredients, and decreased the cooking time to roughly 25 minutes. The simple gremolata is a bright, refreshing adornment for an otherwise gorgeously simple piece of fish.

1. Heat the oven to 450°F.
2. Place the lemon slices, parsley, and fennel in the cavity of the fish. Do not overstuff.
3. Combine the egg whites and sea salt in a bowl. Mix well to moisten the salt.
4. Spread one-third of the salt on the bottom of a large baking dish or pan. Lay the fish on top. Pour the remaining salt over the fish, covering completely. If needed, the tail can be exposed.
5. Bake for 45 minutes (test with a fork if you’re nervous). Remove from the oven and let rest 10 minutes.
6. While the fish bakes, make the gremolata: Combine the parsley, garlic, and lemon zest in a small bowl. Season to taste with a pinch of salt and pepper.
7. Crack open the crust with a small hammer or knife. Remove and discard the crust. Fillet the fish.
8. Arrange the fish on warm plates. Drizzle with olive oil and freshly squeezed lemon juice from the lemon wedges. Serve with the parsley gremolata.

Photography by Melanie Einzig

WEEK 30: YOUR BEST COUSCOUS DISH

Fregola Sarda with Caramelized Squash
and Charmoula

Photography by Melanie Einzig

    BY PORKTOPURSLANE | SERVES 6 TO 8

A&M: Fregola, a Sardinian pasta resembling Israeli couscous, lends a hearty feel to this dish. We loved how the rich flavors of caramelized butternut squash and toasted pine nuts are balanced by the musky charmoula (made with cilantro, cumin, garlic, parsley, lemon zest, spicy and sweet smoked paprika, and cayenne)—which, as porktopurslane noted, “can turn even the prissiest dish into certified man-food.” There’s a lot going on here and all of it is good. Add the lemon juice to taste, and if pine nuts are too expensive, feel free to substitute toasted walnuts or almonds. Roast a chicken, grill some shoulder lamb chops, or just make a nice big salad with some goat cheese, and a fine dinner will be yours.

1. Heat the oven to 475°F. Bring a large pot of salted water to a boil. On a large sheet pan, toss the butternut squash with about 2 tablespoons olive oil and a generous pinch of sea salt (make sure not to overcrowd the pan; use 2 pans if necessary). Roast the squash for 20 to 25 minutes, or until tender and caramelized. Remove from the oven and allow to cool slightly.
2. Cook the fregola sarda in boiling water for 10 to 11 minutes, or until al dente. Drain and return to the pot; set aside and keep warm.
3. For the charmoula: In a small skillet over medium heat, toast the cumin seeds for 1 to 2 minutes—or until they release a fantastic smell and start to make a popping sound (keep an eye on them, so they don’t burn). Transfer the toasted cumin seeds to a mortar; add the garlic and a big pinch of sea salt. Pound the cumin and garlic into a paste. Add the chopped herbs in batches, and continue to pound until a chunky paste forms. Add the hot and smoked paprikas, cayenne, lemon zest, and ¼ cup olive oil; stir to combine and set aside. (Alternatively, you could process all the ingredients in a food processor.)
4. To the pot with the fregola, add the butternut squash, lemon juice, charmoula, and the toasted nuts. With a wooden spoon, toss gently to combine (avoid mashing the squash). Serve warm or at room temperature.

Photography by Melanie Einzig

WEEK 30 WILDCARD WINNER

Moroccan Merguez Ragout with
Poached Eggs

Photography by Sarah Shatz

    BY EPICUREANODYSSEY | SERVES 4

A&M: We ate this for lunch and agreed it was the perfect meal for the middle of the day—or the beginning of the day, or the end of the day. The spicy merguez (you can use hot Italian sausage if you can’t find merguez or chorizo) is bathed in a lush, smoky sauce of tomatoes, onion, garlic, and spices; when you cut into the soft eggs on top, poached right in the sauce, the buttery yolk streams into the rest of the dish and enriches the sauce. We found that we didn’t need all of the oil, as the sausage gave off a lot of its own fat, so we just spooned off some of the extra oil before poaching the eggs.

1. Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until golden. Toss in the garlic and cook another 2 minutes. Add the merguez and sauté until almost cooked through, about 3 minutes.
2. Lower the heat to medium-low and add the ras el hanout, paprika, and salt. Stir to combine and cook for a minute to lightly toast the spices. Add the tomatoes. Turn up the heat to medium and cook until the mixture has thickened slightly, about 5 minutes.
3. Crack the eggs over the mixture, cover, and cook until the whites set but the yolks are still soft.
4. Spoon the ragout into 4 warm bowls and top each portion with 2 of the eggs, a sprinkling of cilantro, and a teaspoon of harissa.
5. Serve immediately with crusty bread.

WEEK 31: YOUR BEST HOME ALONE DINNER

Mussels for One (or Two)

Photography by Sarah Shatz

    BY LASTNIGHTSDINNER | SERVES 1 TO 2

A&M: Here you have all the flavors that go so well with mussels—fennel, saffron, thyme, tomatoes, vermouth, and of course (something we love!), Pernod. You do a little chopping, then add the ingredients a few at a time to the pot. In a few short minutes, you have a fragrant and delicious mussel stew, a dinner for one that underlines the importance of treating yourself well, even when alone. And you can quadruple the recipe for a party.

Lastnightsdinner said she “learned to love mussels in college, when I spent many an evening with my beau at the Cadieux Café, located on the east side of Detroit, where I grew up. The place had an amazing jukebox and a stellar array of Belgian beers, and it served mussels in a multitude of ways: stuffed, steamed, on the half shell, or bathed in flavorful broths. There was a preparation for just about anyone. I love mussels to this day and indulge in them often, as they’re inexpensive, sustainable, and versatile, but this is probably my favorite way to eat them. The rule of thumb for an entrée portion of mussels is one pound per person, but I never seem to be able to finish a whole pound on my own—especially when you factor in the crusty bread that is an essential accompaniment to this dish. Your mileage may vary.”

1. Look over your mussels and discard any that have cracked or broken shells. They all should be tightly closed, but if any open mussels don’t close when you squeeze them gently with your fingers, discard those as well.
2. In a deep, heavy-bottomed pot with a lid, melt the butter in the olive oil over medium heat.
3. Add the leeks and fennel, season with a pinch or two of salt, and cook until softened, about 5 minutes.
4. Clear a space in the bottom of the pot and add the saffron, crumbling it with your fingers as you do, and lightly toast it before stirring it through the vegetables. Add the garlic and thyme, stir, and cook just until you can smell the garlic, about a minute or so.
5. Add the Pernod and vermouth or wine, stir, and let cook for 2 to 3 minutes, then add the tomatoes. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
6. Add the mussels, stir, re-cover the pot, and cook for another 5 to 8 minutes or so, just until the mussels open (the timing will vary depending on the size of your mussels). Discard any mussels that don’t open.
7. Off the heat, stir in the cream and taste for seasoning. Spoon the mussels, vegetables, and sauce into a big, wide bowl—two, if you’re sharing. Sprinkle the fennel fronds on top and serve with plenty of crusty bread.

Photography by Sarah Shatz

WEEK 31: YOUR BEST BROCCOLI/BROCCOLI RABE DISH

Roasted Bagna Cauda Broccoli

Photography by Sarah Shatz

    BY MARIARAYNAL | SERVES 4

A&M: For a dish that’s packed with assertive flavors—garlic and anchovy—this also contains a whole lot of subtlety. Roasting the broccoli caramelizes the tips, giving it both a little crispness and nuttiness. The nut flavor is echoed in the toasted almonds, and a squeeze of Meyer lemon perks up the whole. This is a dish that’s easy enough for a weeknight meal and impressive enough for a dinner party.

1. Heat the oven to 425°F. Arrange the broccoli florets on a Silpat or parchment-lined cookie sheet. Season with salt and pepper and drizzle with 1 tablespoon of the olive oil. Roast until toasted on the tips and still crisp-tender, 20 to 25 minutes.
2. In a small skillet, melt the butter and remaining 1 tablespoon olive oil over medium heat. Add the garlic and anchovies and sauté for about 3 minutes. Add the wine and lemon and allow to reduce for a minute or two. Season with black pepper, if desired.
3. Meanwhile, in another small skillet over medium heat, toast the almonds until they are lightly browned, taking care not to burn them.
4. Drizzle the sauce and sprinkle the almonds and Parmesan over the broccoli, then serve. Or, dip the broccoli in the sauce at the table. Enjoy!

Photography by Sarah Shatz

WEEK 32: YOUR BEST NOSE TO TAIL RECIPE

Barbacoa Beef Cheek Tacos

Photography by Sarah Shatz

    BY AARGERSI | SERVES 6 TO 8 (DEPENDING ON HOW MANY TACOS EACH PERSON CAN EAT!)

A&M: When we asked for “nose to tail” recipes, we didn’t expect to see many universal crowd-pleasers, but aargersi’s tacos are just that. The beef cheeks, marbled and melting after more than three hours in the oven, absorb the spices, coffee, chile, and peanut butter from the marinade and sing with the freshness of the lime juice in which they’re braised. Add a warm corn tortilla, some addictive pink pickled onions, a slab of avocado, and a fistful of cilantro leaves, and you’ve got an epic taco. Make sure to save any leftover onions! We’ve used them on toasts with smoked salmon, in watercress salads, and on top of burgers.

1. Make the pickled onion. Slice the onion very thinly and put it in a micro waveable container. Add the beet, cilantro, salt, and sugar. Cover everything with 1 part water to 2 parts vinegar.
2. Micro wave for 1 minute, stir, and micro wave for another minute. Cool, then refrigerate overnight. The beet will turn the onion a really pretty hot pink color. Remove the beet before serving.
3. Prepare the cheeks. Clean and trim the beef cheeks. Put them in a container in which you can marinate them.
4. Remove the stem and seeds from the ancho chile, cut it into chunks, and rehydrate it in a little hot water (I stick it in a ramekin and micro wave for 30 seconds).
5. Combine the ancho chile and soaking water, garlic, peanut butter, espresso powder, 2 tablespoons of the olive oil, the honey, cumin, paprika, cilantro, and salt in a food processor and blend into a paste. Toss the paste with the cheeks, cover, and marinate in the refrigerator for several hours or, better yet, overnight.
6. When it is time to cook, heat the oven to 275°F and heat the remaining 2 tablespoons olive oil in a Dutch oven over medium heat. Brown the cheeks on both sides. Use the broth to rinse the rest of the marinade into the Dutch oven, then squeeze the juice of the limes in.
7. Braise for 3 ½ hours, turning the cheeks over once or twice while they cook. If the liquid dries up, add a bit more broth.
8. When the cheeks are fall-apart tender, use two forks to pull the meat apart in the pan so that it mixes in with all the fatty juicy goodness.
9. To serve: Heat 2 tortillas (I like to double-wrap the tacos, as they are juicy). Fill with the barbacoa, a slice of avocado, some of the pickled onions, and some fresh cilantro. Serve and enjoy!

Photography by Sarah Shatz

WEEK 32: YOUR BEST BAKED PASTA

Jennie’s Homemade Manicotti

Photography by Sarah Shatz

    BY JENNIFER PERILLO | SERVES 4

A&M: A unique take on baked pasta, this recipe requires a little faith, but not all that much work considering the results. If you have a well-seasoned crepe pan, this is the perfect excuse to put it to work. You just whizz the batter up in a blender, and then all you need to do is crank out 10 or so crepes to roll around a simple mixture of ricotta, eggs, parsley, and Parmesan. Jennifer Perillo provides a recipe for fresh ricotta, but if you’re pressed for time a good store-bought ricotta is just fine.

1. Make the ricotta (optional). Add the ricotta ingredients to a 4-quart pot and warm over medium heat. Meanwhile, line a sieve or fine-mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.
2. Once the curds begin to separate from the whey (the liquid temperature will be between 175°F and 200°F), remove from the heat. Gently spoon or ladle the curds into the cheesecloth-lined strainer. You may need to gently gather the cheesecloth at the top to help the curds drain.
3. Let the curds drain for 15 to 30 minutes, depending on how creamy you’d like your ricotta. Store in the refrigerator for up to 2 days.
4. Make the pasta. Add the pasta ingredients to the bowl of a blender. Blend, adding more milk, 1 teaspoon at a time, until the batter is a thin, almost runny consistency. Heat a nonstick 8-inch skillet over medium-low heat. Brush the pan lightly with oil, if needed. Hold the pan at an angle and swirl it as you pour in enough batter to coat the bottom of the skillet. Cook 30 to 45 seconds, flip carefully using a thin spatula, and cook for 15 more seconds. And don’t forget, the first one or two pasta crepes might end up being sacrificial until you get the hang of swirling the pan. Transfer to a flat dish or tray. Repeat with the remaining batter. You should have 8 to 10 crepes by the end.
5. Heat the oven to 350°F. Combine all the filling ingredients in a medium bowl and mix well. Spread ½ cup of the marinara sauce on the bottom of a 9 × 13-inch casserole dish. Lay the pasta crepes on a flat surface and spoon an even amount of filling in a long strip down the center of each one. Roll the crepes closed and place, seam side down, in the casserole dish. Evenly pour the remaining sauce over the filled crepes. Sprinkle the Parmesan over the top and bake for 20 minutes, or until golden and bubbly. Garnish with parsley and serve immediately.

Photography by Sarah Shatz

WEEK 32 WILDCARD WINNER

Leek, Lemon, and Feta Quiche

Photography by Sarah Shatz

    BY FEEDING THE SAINTS (A. C. PARKER) | MAKES 1 LARGE QUICHE OR 4 INDIVIDUAL QUICHES

A&M: Feeding the Saints aptly describes these individual little quiches as “light and cheerful.” We love the delicate flavor of leeks, and the crisp, airy puff pastry is a nice change from a more traditional, and sadly often leaden, short crust; lemon zest and ouzo lend just the right mix of lift and fragrance. We especially like the slabs of feta that, instead of being crumbled into the egg mixture, are laid gently across the top of each quiche. Chilling the quiches for about 20 minutes before baking will help the pastry puff handsomely and crisp.

1. Heat the oven to 375°F. Thaw the puff pastry according to package directions.
2. Prepare the leeks. Rinse off any visible dirt and slice off the roots. Remove the dark green tops, leaving a couple inches of light green with the white portion of the leeks. (The dark trimmings can be reserved for another use—in a vegetable or chicken stock, for example.) Halve the leeks lengthwise, then cut them crosswise in ½-inch slices. Dump the slices in a colander or salad spinner and rinse thoroughly; if you don’t, you risk having a gritty, sandy quiche, as leeks often hide dirt deep in their layers. Let the leeks drain well, or spin dry.
3. Heat the olive oil in a large skillet over medium heat until it shimmers. Add the leeks and cook until they are wilted, about 3 minutes; don’t cook them so much that they give off liquid. Turn off the heat and let sit.
4. In a mixing bowl or large measuring cup, using a whisk or fork, beat together the half-and-half, eggs, lemon zest, salt, and pepper to taste. Add the ouzo, if using.
5. Prepare the pastry crust(s). On a lightly floured surface, or between two layers of plastic wrap or parchment paper, roll out the thawed puff pastry to a thickness of about ¼ inch. Line a shallow pie plate or cut the pastry into 4 circles to fill individual baking dishes. Press the pastry up the sides to make a nice edge.
6. Fill the quiche(s). Distribute the leeks evenly across the bottom of the dish(es). Pour the milk mixture over the leeks. Top the quiche(s) with the slices of feta. (If you have feta that crumbles apart, don’t worry, just sprinkle it on top.)
7. Bake 30 to 40 minutes, depending on the size of the quiche(s). The center should be solid and the crust and top nicely browned. Let the quiche(s) cool for at least 10 minutes before serving. These taste great hot, at room temperature, and even cold.
8. Enjoy with a simple green salad and a glass of chilled Assyrtiko from award-winning Domaine Sigalas (Santorini).

WEEK 33: YOUR BEST CHOCOLATE CAKE

Chocolate Bundt Cake

Photography by Sarah Shatz

    BY KELSEYTHENAPTIMECHEF | MAKES 1 BUNDT CAKE

A&M: If Betty Crocker had a seductive cousin, this would be her signature cake: it’s pure deep, dark, fudgy goodness. Because KelseyTheNaptimeChef’s cake calls for oil instead of butter, plus a fair amount of coffee, it emerges from the oven heroically tender and moist. In fact, we noted that it has a texture similar to that of a British steamed pudding. The best part is that you can throw this together in 15 minutes, and it will be out of the oven in another 45—making your total time to greatness about an hour.

1. Heat the oven to 350°F. Butter a Bundt pan and dust the inside with cocoa powder; set aside.
2. In a medium bowl, sift together the sugar, flour, ¾ cup cocoa powder, salt, baking powder, and baking soda. Set aside.
3. Add the sour milk and coffee to the bowl of a standing mixer. With the speed on low, gradually add the vegetable oil, eggs, and vanilla. Mix until everything is incorporated. Then, with the mixer still on low speed, slowly add the dry ingredients. Once all of the flour mixture is added, mix the batter for a full 4 minutes on medium speed.
4. Pour the batter into the prepared pan and bake for 45 minutes, or until a cake tester comes out clean. Allow to cool to room temperature on a wire rack, then dust with confectioners’ sugar and serve.

Photography by Sarah Shatz

WEEK 33: YOUR BEST WAY TO PREPARE OYSTERS

Grilled (or Broiled) Oysters with a
Sriracha Lime Butter

Photography by Sarah Shatz

    BY MELISSAV | MAKES AT LEAST 2 DOZEN OYSTERS AND SERVES 4 TO 6 AS A FIRST COURSE

A&M: We wish more people would grill or broil oysters—it’s so easy, and the quick blast of heat concentrates the oysters’ brine and browns their edges without drying them out. Here you mash up butter with Sriracha, shallots, lime juice, and cilantro, and as the oysters cook (we broiled them) the flavorful butter melts and poaches the plump little bivalves. We think the spicy butter would also be pretty great on clams, fish, shrimp, crab, and even corn. One detail to keep in mind: the lime juice will not fully mash into the butter, so just spoon the juices over the oysters after dabbing them with the butter.

1. In a small bowl, mix the butter with the shallot, Sriracha, lime juice, salt, and cilantro. Let it set up in the fridge. It doesn’t have to set up completely, but it should be more solid than liquid—give it at least an hour.
2. Meanwhile, heat the grill (or broiler) until very hot.
3. Top each oyster with a dollop of the flavored butter.
4. Grill (or broil) until the oysters plump up and their edges begin to curl, 3 to 4 minutes.
5. Enjoy! But be careful, as the shells will be very hot.

Photography by Sarah Shatz