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.

6 tablespoons balsamic vinegar

            4 tablespoons fresh lemon juice

            2 tablespoon Dijon mustard

           2 tablespoons honey

            2 garlic cloves, minced

            1 cup olive oil

Whisk first 4 ingredients in medium bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. 

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.

This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling.

1. 3/4 cup half-and-half
2. 1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces)
3. 4 tablespoons unsalted butter
4. 2 tablespoons all-purpose flour
5. 1 cup whole milk
6. 3/4 cup plus 2 tablespoons finely shredded Manchego or other mildly nutty semi-aged sheep's- or cow's-milk cheese (3 1/2 ounces), such as Gouda
7. Pinch of freshly grated nutmeg
8. Salt and freshly ground pepper
9. One 2-pound head of cauliflower, cut into 1 1/2-inch florets
10. 1 medium onion, finely chopped
11. 1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)

1. Preheat the oven to 400°. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the 1/2 cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.
2. In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half-and-half and cook, whisking constantly, until thickened, 5 minutes. Remove from the heat. Add 3/4 cup of the Manchego and whisk until melted. Whisk in the nutmeg; season with salt and pepper. Keep warm.
3. In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.
4. Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top.
5. Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.

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 cups sliced onions
• 2 apples, peeled, cored and sliced
• 2 pounds cut up chicken pieces (with bone), with or without skin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh rosemary leaves
• 1 cup reduced-­‐sodium chicken broth
• 1/2 cup cream of chicken soup
• 2 cups cooked rice (white or brown)

Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.

In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serve chicken, sauce, apples, and onions over rice.

            1/2 pound trimmed radishes, quartered (1 1/4 cups)

            3/4 pound seedless cucumber (usually plastic-wrapped), peeled and chopped (2 cups)

            2 cups well-shaken chilled buttermilk

            1 teaspoon salt

            1 teaspoon seasoned rice vinegar

            1/2 teaspoon sugar

            Garnish: thin slices of cucumber and radish

Purée all ingredients in a blender until very smooth. Serve immediately.

Serves 4 -6

12-inch) piece day-old baguette, cut into 1/3-inch slices, then slices halved crosswise (4 cups)

3 cups half-and-half

1/2 cup sugar

1/8 teaspoon salt

10 oz fine-quality bittersweet chocolate (not unsweetened), chopped

6 large eggs

1 teaspoon vanilla

5 oz dark chocolate bits left whome

2 tablespoons unsalted butter, cut into bits

Generously butter a 2 1/2- to 3-quart soufflé dish. Put bread in dish.

Heat half-and-half, sugar, and salt in a 2-quart saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling. Remove from heat and add chocolate, then let stand 2 minutes. Whisk until smooth. Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined. Stir in vanilla. and chocolate chips. Pour mixture over bread and let soak at room temperature, pressing bread down occasionally, 1 hour.

Put oven rack in middle position and preheat oven to 325°F.

Dot top of pudding with butter bits. Bake in a water bath until edge is set but center still trembles slightly, 45 minutes to 1 hour. Cool pudding to warm in dish on a rack. (Pudding will continue to set as it cools.)

            2 cups whole milk

            2 (3-inch) cinnamon sticks

            5 slices firm white sandwich bread

            1/2 stick (1/4 cup) unsalted butter, melted

            2 tablespoons packed light brown sugar

            1/2 teaspoon ground cinnamon

            6 large egg yolks (save the egg whites)

            1/2 cup granulated sugar

            1/4 teaspoon molasses

            1 cup heavy cream

            Special equipment: an instant-read thermometer; an ice cream maker

Bring milk and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.

While milk steeps, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

Cut 3 slices bread into 1/4-inch cubes and transfer to a bowl. Quarter remaining 2 slices and pulse in a food processor to make bread crumbs. Whisk together butter, brown sugar, and ground cinnamon in another bowl. Drizzle 3 tablespoons butter mixture over bread cubes and stir to lightly coat. Spread in 1 layer in a shallow baking pan. Add bread crumbs to remaining butter mixture and stir to evenly coat. Spread crumbs evenly in another shallow baking pan.

Bake bread cubes and crumbs, stirring occasionally and switching position of pans halfway through baking, until golden brown and crisp, about 25 minutes total. Cool in pans on racks, then transfer bread crumbs to a bowl.

Return milk to a boil, then pour over bread crumbs and let stand 10 minutes. Pour milk through a fine-mesh sieve into saucepan, pressing hard on solids, then discarding them.

Whisk together yolks, granulated sugar, molasses, and a pinch of salt in a bowl. Return milk mixture to a boil and add half to yolk mixture in a slow stream, whisking until combined well. Add yolk mixture in a slow stream to milk in saucepan, whisking, then cook over low heat, stirring constantly, until mixture is thickened and thermometer registers 170 to 175°F (do not let boil).

Remove from heat and immediately stir in cream, then pour custard through fine-mesh sieve into a metal bowl. Quick-chill custard by setting bowl into a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes. Freeze custard in ice cream maker until almost firm. Fold bread cubes into ice cream, then transfer to an airtight container and put in freezer to harden, at least 2 hours.

8 large garlic cloves, minced

2 medium onions,  chopped

4 chopped celery stalks

2 Turkish bay leaf or 1/2 California bay leaf

2 teaspoon dried oregano, crumbled

2 teaspoon dried hot red pepper flakes

3 teaspoons salt

1teaspoon black pepper

1/2 cup olive oil

1 red bell pepper, cut into 1/4-inch dice

4 tablespoons tomato paste

1 1/2 cups dry red wine

2 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped

6 cups fish stock       

20 hard-shelled clams

2 pounds black drum fillets, cut into cubes

2 pounds large shrimp (16 to 20), shelled and deveined

20 sea scallops

1 pound mussels scrubbed

1/2 cup finely chopped fresh flat-leaf parsley

2 cups parmesan cheese grated

4 loaves sourdough

Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.

While stew is simmering, Add clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, mussels and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.

Serve cioppino immediately in large soup bowls with a thick slice of sourdough and parmesan cheese

                           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.

Curried Shrimp Stuffed Jalapeno Peppers

12 fresh jalapeno peppers

6 ounces cream cheese, softened

1 cup mozzarella cheese

1 tablespoon curry

½ pound cooked shrimp chopped

Cut peppers in half lengthwise; remove seeds & membranes. Cook peppers in boiling water 7 minutes

Drain well.

Combine remaining ingrediants and heap into pepper halves Place on baking sheet and bake in 400F oven for 5 minutes until cheese melts.

• 1 head green cabbage, finely shredded
• 2 large carrots, finely shredded
• 3/4 cup best-quality mayonnaise
• 1 jar mango chutney
• 2 tablespoons sour cream
• 2 tablespoons curry powder
• Salt and freshly ground pepper
• Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, curry, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or curry if desired.