Serves 6 to 8

For meatballs

1 pound ground turkey

1 large garlic clove, minced

3/4 cup fresh bread crumbs

1/2 cup finely chopped onion

3 tablespoons pine nuts, toasted, cooled, and chopped

1/2 cup minced fresh parsley leaves (preferably flat-leafed)

1 large egg, beaten lightly

1 teaspoon salt

1 teaspoon black pepper

4 tablespoons olive oil

1 pound ziti or penne

1 1/2 cups coarsely grated mozzarella cheese (about 6 ounces)

1 cup freshly grated Romano cheese (about 3 ounces)about 

6 cups winter tomato saucea 

15-ounce container ricotta cheese

Make meatballs:

In a bowl stir together well turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt, and pepper and form into meatballs about 1 inch in diameter. In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain and brown remaining meatballs in remaining 2 tablespoons oil in same manner.

Preheat oven to 375°F. and oil a 3- to 4-quart gratin dish or other shallow baking dish.

In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well. In a small bowl toss together mozzarella and Romano.

Spoon about 1 1/2 cups tomato sauce and half of meatballs into prepared dish and spoon half of pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta and top with remaining sauce and remaining cheese mixture.

Bake ziti in middle of oven 30 to 35 minutes, or until golden, and let stand 10 minutes before serving.

1 (7-ounce) can chipotle chiles in adobo sauce

1/2 cup reduced-fat sour cream

1 (15-ounce) can black beans, rinsed, drained, and divided

1 cup frozen whole-kernel corn, thawed

4 (8-inch) flour tortillas

Cooking spray

1 cup bottled salsa

1/2 cup (2 ounces) shredded Monterey Jack cheese

Preheat oven to 350°.

Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.

Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.

Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.

Note:

Half of the beans are finely chopped to give the filling a thick, creamy consistency. This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking.

ingredients

• 4 tablespoons extra-virgin olive oil
• 4 (12-oz) beef cheeks, trimmed of excess fat
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1/2 celery rib, finely chopped
• 1/2 teaspoon unsweetened cocoa powder
• 2 cups red wine (preferably a dry Lambrusco or Chianti)
• 1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.

Preheat oven to 325°F.

Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.

Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.

Makes 4 to 6 servings

            2 lb bluefish or Spanish mackerel fillets with skin, cut into portions if desired

            1/4 teaspoon black pepper

            1/2 teaspoon salt

            1/3 cup mayonnaise

            1 teaspoon fresh lemon juice

            2 tablespoons chopped fresh dill

            2 tablespoons chopped fresh chives

            3 medium tomatoes (3/4 lb total), cut into 3/4-inch-thick slices

Preheat broiler. Line rack of a broiler pan with foil.

Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.

Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.

Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.

1/2 pound spicy marinated bocconcini (mozzarella balls), plus the oil from the container

4 skinless, boneless chicken breast halves, pounded 1/2 inch thick

Salt

Freshly ground pepper

1 pint heirloom cherry or grape tomatoes, halved

a handful of chopped basil

1 pound cooked rigatoni

Olive oil, for grilling

Pick the bocconcini out of the marinade. Transfer half of the marinade to a medium baking dish. Add the chicken, season with salt and pepper and let stand at room temperature for 1 hour or refrigerate for 4 hours.

Quarter the bocconcini and transfer to a bowl. Add the remaining marinade and the tomatoes and season with salt and pepper.

Light a grill or preheat a grill pan and oil the grate. Grill the chicken over high heat, turning once, until lightly charred and cooked through, about 8 minutes. Cut the chicken into bite-size pieces and add to the bocconcini. Toss and serve.

1 cup dry bread crumbs

1/2 cup grated Parmesan

1 1/4 teaspoons salt

1/2 teaspoon fresh-ground black pepper

3 tablespoons olive oil

1 onion, minced

2 cloves garlic, minced

2 1/3 cups canned crushed tomatoes in thick puree (from a 28-ounce can)

Pinch dried red-pepper flakes (optional)

Cooking oil, for frying

4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)

2 eggs, beaten to mix

4 small (about 6 inches) hero or other sandwich rolls, split

In a shallow bowl, combine the bread crumbs, Parmesan, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.

In a large saucepan, heat 1 tablespoon of the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and stir for 30 seconds. Stir in the tomatoes, red-pepper flakes, and the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, reduce the heat, and simmer, stirring occasionally, until thickened, about 20 minutes. Remove from the heat and cover to keep warm.

Meanwhile, in a large frying pan, heat 1/4 to 1/2 inch of cooking oil over moderate heat until very hot. Dip each chicken breast into the eggs and then into the bread crumbs, coating well. Fry in the hot oil, turning once, until golden brown and just cooked through, about 15 minutes in all. Drain on paper towels.

While the chicken is cooking, heat the broiler. Brush the remaining 2 tablespoons olive oil over the cut-side of the rolls and toast under the broiler until golden, about 2 minutes.Spoon half the tomato sauce onto the bottom half of the rolls. Top with the chicken, the remaining sauce, and the other half of the rolls.

                           2 whole boneless chicken breasts, skinned, split into halves, and trimmed

                           2 ounces thinly sliced uncooked country ham or prosciutto

                           4 ounces Gruyère cheese

                           Dijon mustard

                           1/4 cup all-purpose flour

                           1 large egg

                           1 1/2 cups dry bread crumbs

                           Peanut oil, for frying

One: Wash the chicken and pat dry. Place the chicken breasts skinned side up on a sheet of waxed paper or plastic wrap. Cover them with a second sheet of paper or wrap and, with a flat (not textured) wooden mallet, lightly beat them until flattened to a uniform thinness of less than 1/4 inch. Set aside.

Two: Cut the ham and cheese into thin slices 1/2 inch wide and 2 inches long. Break the egg into a shallow bowl and beat until smooth. Spread the crumbs on a second shallow bowl. Spread the flour on a dinner plate.

Three: Lay the chicken pieces on a flat work surface skinned side down. Lightly spread the inside of each breast with a little mustard (don't use too much or the mustard will overpower the other flavors). Stack 2 slices of cheese and a slice of ham (2 if they are very thin) in the center of each breast. Fold over the small side of the breast, then fold each end up, like an envelope, and finally fold over the large side. Make sure that the filling is completely encased. Roll the chicken first in the flour, shake off the excess, and dip each breast in the egg, allowing the excess to flow back into the bowl. Lay it in the crumbs. Roll it carefully so that it doesn't open up (crumbs should not get inside the folds or they won't stay closed when it cooks), patting the crumbs into all sides. When the piece is coated, lay it on a clean, dry plate and repeat until all the pieces are breaded. Set aside for at least half an hour to allow the breading to set. (You may make them several hours or even a day ahead up to this point. Cover and refrigerate, but take them out at least half an hour before cooking.)

Four: Fill a deep Dutch oven, or a deep-fat fryer with enough peanut oil to come halfway up the sides, at least 2 inches deep. Over medium-high heat, bring the oil to 375°F (hot but not smoking). Add the chicken and fry until golden brown, maintaining a temperature of 365°F, about 4 to 5 minutes.

Five: Drain well and serve at once.

The coffee marinade is sweetened slightly with a little maple syrup, and the sauce gets a kick thanks to a jalapeño chile.Marinade:

• 4 cups water
• 3 cups chilled strong brewed coffee
• 1/2 cup coarse kosher salt
• 3 tablespoons plus 2 teaspoons (packed) dark brown sugar
• 1/4 cup pure maple syrup
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons plus 1 teaspoon Worcestershire sauce
• 2 cups ice cubes
• 4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate

Short Ribs:

• 1/4 cup chopped bacon (about 1 1/2 ounces)
• 2 cups chopped onions
• 1/2 cup chopped shallots
• 6 garlic cloves, chopped
• 1 small jalapeño chile, seeded, chopped
• 1 cup strong brewed coffee
• 1 cup low-salt chicken broth
• 1/4 cup chili sauce (such as Heinz) or ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce

preparation

For marinade:Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.

For short ribs:Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.

Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.

By James Tanner

 Serves 4

I made this crab and pasta dish in a pinch the other night, I had crab a jalapeno that was about to curl up and die and lemons, and it was deliciously fresh!

1/3-cup olive oil

Zest and juice of 1 1/2 lemons

1 jalapeno seeded and chopped

3/4 lb. fresh linguine

9oz white crab meat

Large handful fresh basil leaves, torn

Salt and pepper

Add the olive oil, lemon zest, and chopped pepper to a small pan and place over low heat until they begin to sizzle. Remove from the heat and set aside.

Bring a large saucepan of salted water to a boil. Add the linguine and cook according to the package instructions (about 7 minutes). Drain well and set aside.

Add the pepper and lemon oil to the lemon juice and cook over medium heat until sizzling. Return the linguine to the pan and add the crabmeat. Toss gently for 1 to 2 minutes to warm the crab through.

Fold in the basil and season with salt and pepper. 

1. 3/4 pound fusilli
2. 1 1/2 tablespoons extra-virgin olive oil
3. 1 large leek, white and light green parts only, thinly sliced
4. 1 cup heavy cream
5. 4 cups packed baby spinach (4 ounces), coarsely chopped
6. 1/2 cup lightly packed basil leaves, finely chopped
7. Kosher salt and freshly ground pepper

1. In a large pot of boiling salted water, cook the fusilli until al dente, then drain.
2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
3. Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.

1. 1 pound meaty pork belly, thinly sliced
2. 1 red onion, thinly sliced
3. 2 tablespoons minced fresh ginger
4. 2 1/2 cups chicken stock or low-sodium broth
5. 1/4 cup soy sauce
6. 1/4 cup mirin
7. 2 tablespoons vegetable oil
8. 1/2 pound shiitake mushrooms—stems discarded, caps quartered
9. 3/4 pound daikon, peeled and cut into 2-by-1/2-inch sticks
10. 1/2 cup kimchi

1. In a medium cast-iron casserole or Dutch oven, working in 3 batches, brown the pork belly over moderate heat, turning once, about 6 minutes. Transfer to a plate. Repeat with the remaining meat.
2. Add the onion and ginger to the casserole and cook until softened, about 5 minutes. Add the pork belly, chicken stock, soy sauce and mirin and bring to a boil. Cover and simmer over low heat until the pork belly is tender, about 1 hour.
3. Meanwhile, in a large skillet, heat the oil. Add the shiitake and cook over high heat until lightly browned, about 5 minutes.
4. Add the shiitake, daikon and kimchi to the casserole and simmer over low heat until the daikon is tender, about 20 minutes longer. Ladle the meat, vegetables and broth into shallow bowls and serve.

1 cup Bertolli® Olive Oil & Garlic Sauce

1 (12-in.) prebaked pizza crust

4 ounces fresh mozzarella cheese, thinly sliced

2 Tbsp. Bertolli® Classico™ Olive Oil

2 Tbsp. chopped fresh basil leaves

Evenly spread Sauce on pizza crust, then top with cheese. Grill covered over medium heat, rotating pizza occasionally, 10 minutes or until sauce is hot and cheese is melted. Drizzle with Olive Oil, sprinkle with basil and serve immediately.

Cocktail sauce:

                  2 cups ketchup

                  2 tablespoons freshly grated horseradish root (see Note)

                  2 tablespoons high-quality bottled horseradish

                  2 tablespoons freshly squeezed lemon juice

                  1 1/2 tablespoons Worcestershire sauce

                  1 tablespoon hot sauce

                  2 medium shallots, peeled, and grated on a Microplane grater

Brine:

                  8 cups water

                  1/4 cup kosher salt

                  2 tablespoons granulated sugar

                  2 lemons

                  4 garlic cloves, peeled, and grated on a Microplane grater

                  3 cups ice

                  Twenty-four 8- to 12-count unpeeled shrimp (this means shrimp that come 8 to 12 to a pound)

                  1/3 cup canola or vegetable oil

                  1/2 cup extra virgin olive oil

                  Juice of 2 lemons

                  1/4 cup minced chives

                  Kosher salt

                  Freshly ground coarse black pepper

                  2 lemons, each cut into 4 wedges

Stir together all of the cocktail sauce ingredients in a medium bowl and refrigerate for at least 2 hours, but preferably overnight for the flavors to develop.

Combine all of the brine ingredients in a large bowl and stir to dissolve the salt and sugar. Cut the lemons in half, squeeze the juice into the brine, and add the whole lemons as well. Stir in the garlic, followed by the ice.

For each of the shrimp, using a paring knife, cut along the curve of the back of the shrimp, and remove the vein, keeping the shells intact. Place the shrimp in the brine and refrigerate for 1 hour and up to 24 hours.

Preheat all grates of a well-oiled charcoal or gas grill to medium.

Remove the shrimp from the brine and lightly pat dry with paper towels.

In a bowl, toss the shrimp in the canola oil.

In a separate bowl, combine the olive oil, lemon juice, and chives. Set aside.

Place the shrimp on the grate, close the lid, and grill for 4 minutes. Flip to the second side and grill for 4 minutes.

Remove from the grill and immediately place in the bowl with the olive oil mixture, tossing to coat. Season with salt and pepper and serve with cocktail sauce and lemon wedges on the side.

Makes 4 servings

Active Time: 35 min

Total Time: 1 hr

1 lb sweetbreads

1 gallon cold water

1 cup distilled white vinegar

2 tablespoons salt

2 tablespoons extra-virgin olive oil

Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes. Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool.

While sweetbreads are cooling, prepare grill for cooking over direct heat with medium-hot charcoal

Drain sweetbreads, then pat dry gently and separate into roughly 1 1/2-inch pieces (about 20) using your fingers. Toss sweetbread pieces with oil in a bowl, then thread onto skewers (about 5 pieces on each). Season with salt and pepper.

Grill sweetbreads on lightly oiled grill rack (covered only if using a gas grill), turning occasionally, until golden brown, 5 to 7 minutes total. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.

Grilled Texas Rib Eye

Three 1 1/2-pound, bone-in rib eye steaks, about 1 inch thick, at room temperature

Canola oil, for brushing

Kosher salt and coarsely ground black pepper

Light a grill and heat, covered, until hot. Brush the steaks with oil and season with salt and with pepper. Grill the steaks over high heat for 1 1/2 minutes on each side. Transfer the steaks to a carving board and let rest for 10 or up to 30 minutes.

Return the steaks to the hot grill, cover and cook for 4 to 6 minutes, turning once; the steaks are done when an instant-read thermometer inserted in the center of the meat registers 130° for rare or 135° for medium-rare. Return the steaks to the carving board and let rest for 10 minutes. Thinly slice the steaks across the grain and serve.