Devilish Eggs

These deviled eggs have an indulgent filling boldly flavored with all the classic tongue-tingling tastes: mustard, hot sauce, and a spike of horseradish. They are garnished old-school style with a sprinkle of paprika, giving you everything you expect from traditional deviled eggs. The only unexpected thing is that these are good for you, thanks to my secret ingredient, silken tofu, which is so creamy and rich it lets you use less egg yolk and mayonnaise. Don't tell your guests and they'll never know. Just ask my husband, a self-proclaimed deviled egg connoisseur, who couldn't stop eating them.

• 
  
  1 dozen large eggs
  
  


• 
  
  2/3 cup silken tofu, drained
  
  


• 
  
  1 Tbs. mayonnaise
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1/2 tsp. hot pepper sauce, plus more to taste
  
  


• 
  
  2 tsp. prepared horseradish
  
  


• 
  
  2 Tbs. chopped fresh chives, plus more for garnish
  
  


• 
  
  Salt and freshly ground black pepper to taste
  
  


• 
  
  1/4 tsp. paprika
  
  

Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from the water and run under cold water for about 1 minute, until cool enough to touch. Peel the eggs under cold running water. Pat them dry.

Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them. Set aside the whites. Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish, and chives. Season with salt and pepper.

Spoon the yolk mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika and chives.

Slow Cooker Pulled-Pork Sandwiches

Everybody loves a sandwich for dinner, especially if it's one with saucy pulled pork spilling out the sides. You'll need two hands for this easy version of the classic, along with lots of napkins.

• 
  
  1 large yellow onion, halved and sliced
  
  


• 
  
  3/4 cup jarred tomato salsa (medium heat)
  
  


• 
  
  1/3 cup plus 2 Tbs. cider vinegar
  
  


• 
  
  1/3 cup packed light brown sugar
  
  


• 
  
  1 Tbs. ground cumin
  
  


• 
  
  1 Tbs. chili powder
  
  


• 
  
  Kosher salt
  
  


• 
  
  One 4- to 4-1/2-lb. bone-in pork shoulder, trimmed
  
  


• 
  
  3 Tbs. tomato paste
  
  


• 
  
  Toasted hamburger buns, for serving
  
  

In a 4-quart slow cooker, combine the onion, salsa, 1/3 cup of the vinegar, the brown sugar, cumin, chili powder, and 1 tsp. salt. Add the pork shoulder and turn to coat. Cover the slow cooker and cook until the pork is fork-tender, 5 to 6 hours on high or 7 to 8 hours on low.


Transfer the pork to a cutting board. Using two forks, shred the pork. Discard the bone and fat. Put 1 cup of the juices and onions in a large bowl. Whisk in the tomato paste, the remaining 2 Tbs. vinegar, and 1 tsp. salt. Add the pulled pork and stir to combine. If the pork seems dry, add more juices as needed. Mound the pork on the toasted hamburger buns.

Mexican Turkey Drumstick Mole

In this classic Mexican stew, turkey legs are poached until falling-apart tender, then the meat is teased off the bones and simmered in the rich, spicy sauce flavored with bittersweet chocolate, ground almonds, and three varieties of dried Mexican chiles.

For the poached drumsticks

• 
  
  6 cups lower-salt chicken broth; more as needed
  
  


• 
  
  2 medium yellow onions, peeled and each studded with 4 whole cloves
  
  


• 
  
  6 medium unpeeled cloves garlic
  
  


• 
  
  6 whole allspice berries
  
  


• 
  
  4 fresh or dried bay leaves
  
  


• 
  
  2 tsp. cumin seeds
  
  


• 
  
  2 tsp. black peppercorns
  
  


• 
  
  2 tsp. coriander seeds
  
  


• 
  
  2 tsp. dried oregano
  
  


• 
  
  1 tsp. fennel or aniseed
  
  


• 
  
  One 4-inch cinnamon stick
  
  


• 
  
  4 large turkey drumsticks (about 3 lb. total)
  
  

For the mole sauce

• 
  
  3 ancho chiles
  
  


• 
  
  3 mulato chiles
  
  


• 
  
  3 guajillo chiles
  
  


• 
  
  1/3 cup raisins
  
  


• 
  
  3/4 cup whole toasted almonds
  
  


• 
  
  2 oz. bittersweet chocolate, chopped (about 1/2 cup)
  
  


• 
  
  3 medium ripe tomatoes, peeled and seeded (about 1 cup), or 1 cup canned seeded tomatoes, preferably Muir Glen
  
  


• 
  
  2 corn tortillas, cut into 6-inch strips
  
  


• 
  
  1 cup chopped yellow onion
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1 tsp. dried oregano, preferably Mexican
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground fennel or aniseed
  
  


• 
  
  1/8 tsp. ground allspice
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  


• 
  
  Pinch of ground cloves
  
  


• 
  
  3 Tbs. olive oil or vegetable oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup toasted sesame seeds
  
  

Poach the drumsticks

In a large (8-quart) Dutch oven or other heavy-duty pot, combine the broth, onions, garlic, and spices. Add the drumsticks and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pot, and cook until the meat is tender, about 1-1/2 hours. During cooking, add broth as needed to keep the drumsticks submerged, and turn them over from time to time. Transfer the drumsticks to a rimmed baking sheet and let cool. Strain the broth and save. Discard any solids.


When the legs are cool enough to handle, remove the skin and discard. Pull the meat from the bones and remove any sinews. Leave the meat in the largest chunks possible and set aside in a large bowl.

Make the mole sauce

Tear the chiles into large pieces, discarding the stems and seeds.


In a large (12-inch), dry, heavy-duty skillet over medium-high heat, toast the chiles, turning them frequently, for 10 to 15 seconds. Transfer the chiles to a bowl, add the raisins, cover with 3 cups boiling water, and soak for at least 30 minutes or until soft.

Drain the chiles and raisins. Set aside 1/2 cup of the soaking liquid and combine the remaining liquid with the turkey broth.


Put the almonds and chocolate in a food processor and pulse several times to finely grind them. Add the chiles and raisins, the reserved 1/2 cup of chile liquid, and the tomatoes, tortillas, onion, garlic, oregano, cumin, fennel, allspice, cinnamon, and cloves. Process until smooth.


In a large (8-quart) Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the chile mixture and cook, stirring frequently, until it darkens and becomes quite thick, about 8 minutes. Add 4 cups of the turkey broth and season with a pinch of salt and pepper. Cover, reduce the heat to maintain a gentle simmer, and cook until the sauce is thick but still pourable, about 40 minutes. Add more turkey broth if it becomes too thick.

Stir in the turkey meat and cook for 10 minutes over low heat so the turkey can absorb the flavors of the mole sauce. Season to taste with salt and pepper. Spoon the turkey and sauce into a shallow serving bowl and sprinkle with the toasted sesame seeds.

Black Bean Soup with Sherry

Dry sherry gives this soup an extra boost of flavor that belies how quick and easy it is. A garnish of queso fresco and chopped tomatoes adds color.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 large yellow onion, finely chopped
  
  


• 
  
  1 medium green bell pepper, stemmed, seeded, and finely chopped
  
  


• 
  
  3 medium cloves garlic, finely chopped
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  Two 15-1/2-oz. cans black beans, including liquid
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. dried oregano
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  1/4 cup dry sherry, preferably fino
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes.


Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender.


Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean purée and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.

Blacker & Tanner

This cocktail takes the classic Black & Tan—stout and pale ale—and cranks it up, blacker and tanner, with a double IPA and an imperial stout. You won’t get the ‘layered’ effect, which comes from the nitrogenation of most dry stouts, but you’ll get the blending of the big hops of the IPA and the burnt bitterness of the imperial stout. This cocktail is about twice as strong as a standard beer.
For more beer and classic cocktail recipes, visit our Drinks & Entertaining Guide.

• 
  
  1 12-fl. oz. bottle double IPA, such as Dogfish Head 90 Minute or Stone Ruination IPA, chilled
  
  


• 
  
  1 12- fl. oz. bottle imperial stout, such as North Coast Old Rasputin or Brooklyn Black Chocolate Stout, chilled
  
  

Fill two chilled pint glasses with equal amounts of the IPA and the stout. Stir gently, and drink slowly.

Eve’s Black Heart

Similar to a Black Velvet, which is made with Guinness and Champagne, this beer cocktail has a double hit of apples from both hard cider and apple brandy. Hence, the name, derived from Eve’s penchant for the forbidden fruit.
Visit the Drinks & Entertaining page for more beer and classic cocktail recipes.

• 
  
  8 fl. oz. (1 cup) dry hard cider (such as Crispin brut or Farnum Hill semi-dry), chilled
  
  


• 
  
  1 14.9-fl.-oz. can Guinness draught, chilled
  
  


• 
  
  1 fl. oz. (2 Tbs.) Calvados
  
  

Divide the cider between two chilled pint glasses. To float the Guinness on top of the cider, pop the tab on the can, let it foam up, and then pour the beer slowly over the rounded back of a tablespoon measure held over each glass, stopping when almost full. Gently pour 1 Tbs. of the Calvados on top of each drink. Serve.

Blacker & Tanner

This cocktail takes the classic Black & Tan—stout and pale ale—and cranks it up, blacker and tanner, with a double IPA and an imperial stout. You won’t get the ‘layered’ effect, which comes from the nitrogenation of most dry stouts, but you’ll get the blending of the big hops of the IPA and the burnt bitterness of the imperial stout. This cocktail is about twice as strong as a standard beer.
For more beer and classic cocktail recipes, visit our Drinks & Entertaining Guide.

• 
  
  1 12-fl. oz. bottle double IPA, such as Dogfish Head 90 Minute or Stone Ruination IPA, chilled
  
  


• 
  
  1 12- fl. oz. bottle imperial stout, such as North Coast Old Rasputin or Brooklyn Black Chocolate Stout, chilled
  
  

Fill two chilled pint glasses with equal amounts of the IPA and the stout. Stir gently, and drink slowly.

The Michelada

This beer cocktail is simple and delicious. For an even simpler version—the Chelada—salt the rim of an ice-filled pint glass, add light lager and fresh lime juice, and enjoy.
For more beer and classic cocktail recipes, visit our Drinks & Entertaining Guide.

• 
  
  Kosher salt
  
  


• 
  
  1/2 small lime
  
  


• 
  
  1 12-fl.-oz. bottle light lager, such as Corona or Modelo Especial, chilled  
  
  


• 
  
  2 dashes Worchestershire sauce
  
  


• 
  
  2 dashes soy sauce
  
  


• 
  
  2 dashes hot pepper sauce, such as Cholula or Tabasco
  
  


• 
  
  Freshly cracked black pepper
  
  

Pour 2 Tbs. salt into a small, wide dish. Wet the rim of a chilled pint glass with the lime. Dip the rim into the salt, margarita-style. Fill the glass with ice and squeeze the lime over the ice. Fill the glass with beer and then add the Worchestershire, soy, and hot sauce. Give a pepper mill a single twist over the ice. Stir gently until the drink takes on a uniform color. Serve immediately, with the remaining beer on the side for adding to the glass as you empty it. By the time you’ve finished, the heat of the drink will have subsided and you’ll be ready for another.

Slow Cooker Pulled-Pork Sandwiches

Everybody loves a sandwich for dinner, especially if it's one with saucy pulled pork spilling out the sides. You'll need two hands for this easy version of the classic, along with lots of napkins.

• 
  
  1 large yellow onion, halved and sliced
  
  


• 
  
  3/4 cup jarred tomato salsa (medium heat)
  
  


• 
  
  1/3 cup plus 2 Tbs. cider vinegar
  
  


• 
  
  1/3 cup packed light brown sugar
  
  


• 
  
  1 Tbs. ground cumin
  
  


• 
  
  1 Tbs. chili powder
  
  


• 
  
  Kosher salt
  
  


• 
  
  One 4- to 4-1/2-lb. bone-in pork shoulder, trimmed
  
  


• 
  
  3 Tbs. tomato paste
  
  


• 
  
  Toasted hamburger buns, for serving
  
  

In a 4-quart slow cooker, combine the onion, salsa, 1/3 cup of the vinegar, the brown sugar, cumin, chili powder, and 1 tsp. salt. Add the pork shoulder and turn to coat. Cover the slow cooker and cook until the pork is fork-tender, 5 to 6 hours on high or 7 to 8 hours on low.


Transfer the pork to a cutting board. Using two forks, shred the pork. Discard the bone and fat. Put 1 cup of the juices and onions in a large bowl. Whisk in the tomato paste, the remaining 2 Tbs. vinegar, and 1 tsp. salt. Add the pulled pork and stir to combine. If the pork seems dry, add more juices as needed. Mound the pork on the toasted hamburger buns.

Turkey and Butternut Squash Chili with Apple-Cilantro Garnish

With its orange color, this slightly sweet, mild chili is ideal for Super Bowl parties or Halloween, and it will please adults and kids alike. For variation, you can use chicken instead of turkey thighs and different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. To save time, buy precut squash, garlic, and onions. Prepare the garnish—so delicious, you might want to double it—within a couple of hours of serving.

For the chili

• 
  
  2 slices white bread
  
  


• 
  
  1⁄2 cup whole milk
  
  


• 
  
  1-1⁄2 lbs. ground turkey
  
  


• 
  
  1 cup canned pumpkin
  
  


• 
  
  1 cup canned diced tomatoes, with juice
  
  


• 
  
  1⁄4 cup apricot nectar or orange or apple juice
  
  


• 
  
  2 Tbs. fresh-squeezed, strained lime juice
  
  


• 
  
  1⁄4 cup olive oil, divided
  
  


• 
  
  6 cups packed 1⁄2-inch-cubed peeled butternut squash
  
  


• 
  
  1-1⁄2 cups finely chopped red onions
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  2 tsp. chili powder, divided
  
  


• 
  
  2 tsp. coarse salt, divided
  
  


• 
  
  10 grinds black pepper, divided
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 Tbs. liquid from a can of chipotle chiles en adobo
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  One 15-oz. can white (cannellini) beans, drained and rinsed
  
  


• 
  
  One 15-1⁄2-oz. can chickpeas, rinsed and drained
  
  

For the apple-cilantro garnish

• 
  
  1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh
  
  


• 
  
  1⁄4 cup finely chopped fresh cilantro leaves
  
  


• 
  
  2 Tbs. fresh-squeezed, strained lime juice
  
  

To make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a medium bowl, mash the bread and milk together until a smooth paste forms, then gently knead in the meat; set aside. In a small bowl, combine the pumpkin, tomatoes, nectar, and lime juice; set aside.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the squash, onions, garlic, half of the chili powder, 1 tsp. salt, and 5 grinds pepper. Sauté, stirring, until the mixture is aromatic and the squash is slightly softened when poked with a fork, about 6 minutes. Transfer to the slow cooker.

Add the remaining oil, meat-bread mixture, tomato paste, chipotle liquid, flour, remaining chili powder, salt, and pepper to the pan. Sauté, stirring with a wooden spoon, until aromatic and the flour is no longer visible, about 5 minutes. Add the pumpkin-nectar mix to the pan and simmer, stirring, for 2 more minutes. Add to the slow cooker. Mix in the beans and the chickpeas, cover, and cook on low until the meat is cooked through and the squash is tender, 4 to 6 hours. Serve with Apple-Cilantro Garnish on the side (see below).

To make the garnish

Mix the ingredients together in a small bowl, chill, and serve with the chili.

Turkey and Butternut Squash Chili with Apple-Cilantro Garnish

With its orange color, this slightly sweet, mild chili is ideal for Super Bowl parties or Halloween, and it will please adults and kids alike. For variation, you can use chicken instead of turkey thighs and different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. To save time, buy precut squash, garlic, and onions. Prepare the garnish—so delicious, you might want to double it—within a couple of hours of serving.

For the chili

• 
  
  2 slices white bread
  
  


• 
  
  1⁄2 cup whole milk
  
  


• 
  
  1-1⁄2 lbs. ground turkey
  
  


• 
  
  1 cup canned pumpkin
  
  


• 
  
  1 cup canned diced tomatoes, with juice
  
  


• 
  
  1⁄4 cup apricot nectar or orange or apple juice
  
  


• 
  
  2 Tbs. fresh-squeezed, strained lime juice
  
  


• 
  
  1⁄4 cup olive oil, divided
  
  


• 
  
  6 cups packed 1⁄2-inch-cubed peeled butternut squash
  
  


• 
  
  1-1⁄2 cups finely chopped red onions
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  2 tsp. chili powder, divided
  
  


• 
  
  2 tsp. coarse salt, divided
  
  


• 
  
  10 grinds black pepper, divided
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 Tbs. liquid from a can of chipotle chiles en adobo
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  One 15-oz. can white (cannellini) beans, drained and rinsed
  
  


• 
  
  One 15-1⁄2-oz. can chickpeas, rinsed and drained
  
  

For the apple-cilantro garnish

• 
  
  1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh
  
  


• 
  
  1⁄4 cup finely chopped fresh cilantro leaves
  
  


• 
  
  2 Tbs. fresh-squeezed, strained lime juice
  
  

To make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a medium bowl, mash the bread and milk together until a smooth paste forms, then gently knead in the meat; set aside. In a small bowl, combine the pumpkin, tomatoes, nectar, and lime juice; set aside.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the squash, onions, garlic, half of the chili powder, 1 tsp. salt, and 5 grinds pepper. Sauté, stirring, until the mixture is aromatic and the squash is slightly softened when poked with a fork, about 6 minutes. Transfer to the slow cooker.

Add the remaining oil, meat-bread mixture, tomato paste, chipotle liquid, flour, remaining chili powder, salt, and pepper to the pan. Sauté, stirring with a wooden spoon, until aromatic and the flour is no longer visible, about 5 minutes. Add the pumpkin-nectar mix to the pan and simmer, stirring, for 2 more minutes. Add to the slow cooker. Mix in the beans and the chickpeas, cover, and cook on low until the meat is cooked through and the squash is tender, 4 to 6 hours. Serve with Apple-Cilantro Garnish on the side (see below).

To make the garnish

Mix the ingredients together in a small bowl, chill, and serve with the chili.

Dark Chocolate Pretzel Clusters

Chocolate with a salty crunch is all the rage now—even the mass market candy makers have caught on. But some of us are long-time devotees. Dark chocolate-covered pretzels have been a favorite of mine since childhood, so when I found myself with a bag of broken pretzels what else could I do but smother them in the best quality chocolate and turn them into a mouthwatering candy cluster.

• 
  
  4 oz. any shape thick-style salted pretzels
  
  


• 
  
  6 oz. dark chocolate (60% to 70% cocoa solids), chopped
  
  

Line a baking sheet with wax paper.

Put the pretzels into a sealable plastic bag and crush them with a rolling pin or mallet into about 1/4-inch pieces. You should wind up with about 2 cups of pretzel pieces.

Place the chocolate in the top of a double boiler set over barely simmering water. Make sure the bottom of the pan does not touch the water. Melt the chocolate, stirring frequently, about 1 minute. Remove the pan from the heat. Add the pretzel pieces to the chocolate and stir until well coated.

Scoop heaping tablespoon-size stacks of the chocolate-covered pretzel pieces onto the prepared baking sheet. Place the baking sheet in the refrigerator and allow to cool and set, about 20 minutes. Store and serve at room temperature.

Caramel Peanut Popcorn

Cracker Jacks watch out! The popcorn, excerpted from the book DamGood Sweet, is great bagged in cellophane and given as gifts, or serve it in paper cones. For a more sophisticated take, try substituting toasted sliced almonds for the peanuts.

• 
  
  1 3-1⁄2-oz. package plain (unbuttered natural flavor) microwave popcorn 
  
  


• 
  
  1  cup packed light brown sugar
  
  


• 
  
  1⁄4  cup light corn syrup
  
  


• 
  
  6  Tbs. unsalted butter, melted
  
  


• 
  
  1⁄4  tsp. salt
  
  


• 
  
  2  tsp. vanilla extract
  
  


• 
  
  1⁄2  tsp. baking soda
  
  


• 
  
  1  cup lightly salted peanuts (extra large, if available), roughly chopped
  
  

Heat the oven to 250°F. Line a rimmed baking sheet with parchment paper and set aside.

Pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray and transfer the popcorn from the bag to the bowl, then set the bowl aside.

Whisk the sugar, corn syrup, butter, salt, and 2 Tbs. of water in a pot and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reads 250°F on a digital thermometer, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring every 20 minutes. Remove from the oven and place on a cooling rack for 20 minutes. Gently break up the popcorn and serve immediately, or store in an airtight container for up to 5 days (less if it’s hot and humid).

Slow Cooker Pulled-Pork Sandwiches

Everybody loves a sandwich for dinner, especially if it's one with saucy pulled pork spilling out the sides. You'll need two hands for this easy version of the classic, along with lots of napkins.

• 
  
  1 large yellow onion, halved and sliced
  
  


• 
  
  3/4 cup jarred tomato salsa (medium heat)
  
  


• 
  
  1/3 cup plus 2 Tbs. cider vinegar
  
  


• 
  
  1/3 cup packed light brown sugar
  
  


• 
  
  1 Tbs. ground cumin
  
  


• 
  
  1 Tbs. chili powder
  
  


• 
  
  Kosher salt
  
  


• 
  
  One 4- to 4-1/2-lb. bone-in pork shoulder, trimmed
  
  


• 
  
  3 Tbs. tomato paste
  
  


• 
  
  Toasted hamburger buns, for serving
  
  

In a 4-quart slow cooker, combine the onion, salsa, 1/3 cup of the vinegar, the brown sugar, cumin, chili powder, and 1 tsp. salt. Add the pork shoulder and turn to coat. Cover the slow cooker and cook until the pork is fork-tender, 5 to 6 hours on high or 7 to 8 hours on low.


Transfer the pork to a cutting board. Using two forks, shred the pork. Discard the bone and fat. Put 1 cup of the juices and onions in a large bowl. Whisk in the tomato paste, the remaining 2 Tbs. vinegar, and 1 tsp. salt. Add the pulled pork and stir to combine. If the pork seems dry, add more juices as needed. Mound the pork on the toasted hamburger buns.

Black Bean Soup with Sherry

Dry sherry gives this soup an extra boost of flavor that belies how quick and easy it is. A garnish of queso fresco and chopped tomatoes adds color.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 large yellow onion, finely chopped
  
  


• 
  
  1 medium green bell pepper, stemmed, seeded, and finely chopped
  
  


• 
  
  3 medium cloves garlic, finely chopped
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  Two 15-1/2-oz. cans black beans, including liquid
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. dried oregano
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  1/4 cup dry sherry, preferably fino
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes.


Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender.


Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean purée and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.

Popcorn with Sweet Butter and Sea Salt

A few spoonfuls of sugar add a touch of sweetness to the buttery, salty popcorn. It’s like kettle corn, but better.

• 
  
  1/2 cup vegetable oil
  
  


• 
  
  1-1/2 cups yellow popcorn kernels
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, melted
  
  


• 
  
  Sea salt, to taste
  
  

Put 1/4 cup of the oil and a single popcorn kernel in a 6- to 8-quart heavy-duty pot, cover with a tight-fitting lid, and set over high heat. When the kernel pops, add 3/4 cup of the kernels all at once and sprinkle 1-1/2 Tbs. of the sugar on top. Cover with the lid slightly ajar and carefully shake the pot over the burner to distribute the sugar. Shake once or twice more until the popping starts and then continue to shake constantly until the popping slows down considerably, 4 to 4-1/2 minutes; it’s not necessary to wait until every last kernel pops.


Transfer the popcorn to a large bowl and gently separate any large clumps. Drizzle about 3 Tbs. of the butter on top and toss well. Season to taste with salt. Repeat with the remaining ingredients.


Serve warm or at room temperature.

Pumpkin Sage Bundt Cake

This wonderful and savory combination make for a more interesting and sophisticated pumpkin cake. Finish off slices with some maple syrup–sweetened crème fraîche.
For more side Thanksgiving dessert recipes visit The Guide to Thanksgiving Dinner.

• 
  
  3⁄4 cup (1-1⁄2 sticks) unsalted butter
  
  


• 
  
  1 Tbs. finely chopped fresh sage leaves
  
  


• 
  
  2-1⁄2 cups unbleached all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  2 tsp. ground ginger
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1 cup packed light brown sugar
  
  


• 
  
  1 15-ounce can pumpkin purée
  
  


• 
  
  3 large eggs
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1 cup chopped walnuts
  
  

Preheat the oven to 375ºF. Grease a 12-cup Bundt pan and dust with flour. Combine the butter and sage in a small pan and heat on low until the butter is melted. Set aside to cool.

Whisk together the flour, baking powder, ginger, and salt in a medium mixing bowl. Whisk together the butter and sage mixture, granulated sugar, brown sugar, pumpkin, eggs, and vanilla in a large mixing bowl. Stir the flour into the pumpkin mixture until combined. Stir in the chopped nuts.

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely. Slice and serve. 

Fast and Easy Nibby Fudge

Cacao nibs are roasted and lightly crushed cacao beans—in other words, pure chocolate! Their bittersweet, toasty flavor and irresistible crunch is a wonderful contrast to this super-creamy fudge. You won’t need a thermometer to make this fudge because marshmallow cream ensures a smooth texture. 

• 
  
  2/3 cup evaporated milk
  
  


• 
  
  One 7-ounce jar marshmallow creme
  
  


• 
  
  2 ounces (1/4 cup) butter; more for the pan  
  
  


• 
  
  1-1/2 cups granulated sugar
  
  


• 
  
  1/4 teaspoon table salt
  
  


• 
  
  12 ounces semisweet chocolate, finely chopped
  
  


• 
  
  1 teaspoon pure vanilla extract
  
  


• 
  
  1/3 cup cacao nibs, divided
  
  

Line an 8 x 8-inch pan with foil, folding the excess over the sides to form handles. Grease the foil and set the pan aside.

Put the evaporated milk, marshmallow creme, butter, sugar, and salt in a large, heavy-bottomed saucepan. Bring to a boil over medium heat, stirring constantly with a heat-proof spatula. Scrape the bottom and sides of the pan often, as this mixture is apt to burn.

Once the mixture comes to a boil, cook for 5 minutes, stirring constantly; it will caramelize a bit, which is fine. Remove from the heat, add the chocolate and the vanilla, and stir until the chocolate is melted and the mixture is smooth. Add half of the nibs, stir to combine, and pour into the prepared pan. Top with the remaining nibs and allow to set.

Once the fudge is firm, lift it out of the pan using the foil handles and cut it into small squares with a long, sharp knife on a cutting board.

Crackle Brittle

This brittle is based on the filling of the celebrated Crack Pie we serve at my bakeries. An easy no-boil recipe, it’s a good option for anyone nervous about a pot of hot sugar.

• 
  
  Vegetable oil for the pan, if needed
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/4 cup packed light brown sugar
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  1-1/4 tsp. kosher salt
  
  


• 
  
  2-1/4 oz. (4-1/2 Tbs.) unsalted butter, melted and cooled slightly
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1 cup puffed rice cereal, crushed corn flakes or other cereal, graham crackers, chips, pretzels, granola, nuts, or seeds
  
  

Position a rack in the center of the oven and heat the oven to 350°F. Have ready a 9x13-inch rimmed baking sheet. If the sheet is not nonstick, line the bottom and sides with parchment and oil the parchment.

Whisk both sugars, the flour, and salt in a medium bowl. Whisk in the butter, cream, yolks, and vanilla until well combined.

Pour the mixture onto the baking sheet and use a silicone spatula to spread it evenly to the edges. Sprinkle the cereal, nuts, or seeds over the mixture. Bake, rotating the pan if hot spots appear, until the brittle is dark golden-brown, 20 to 25 minutes.

Cool on the baking sheet on a rack at room temperature for 30minutes (leave the oven on). If it’s still malleable, return it to the hot oven for another 5 to 10 minutes until it’s a shade or two darker. Let cool for another 30 minutes and test again. Once it’s no longer malleable, cool completely, about 1-1/2 hours.

Invert the brittle onto a cutting board and remove the baking sheet and parchment, if using. Use a meat mallet, rolling pin, or your hands to break it up into medium-to-small pieces. The brittle can be stored in an airtight container at room temperature for up to 1 month.

Warm Cinnamon Crisps with Hot Chocolate

If you like the Mexican combination of churros y chocolate, this recipe, excerpted from the book Dessert Express, is for you. Flour tortillas cut into small rounds and glazed with cinnamon sugar puff up and get caramelized and crispy in the oven. They are a delicious accompaniment to hot chocolate enriched with cream.

• 
  
  Two 9- to 10-inch flour tortillas
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/4 cup (1/2 stick) unsalted butter, cut into pieces
  
  


• 
  
  3 cups whole or 2% milk
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  6 oz. semisweet chocolate, finely chopped
  
  


• 
  
  1/2 tsp. vanilla extract
  
  

Heat the oven to 500°F. Use a biscuit cutter to cut the tortillas into sixteen 2-1/2-inch rounds. Combine the sugar and cinnamon in a small bowl.

Put the butter on a rimmed baking sheet and put the baking sheet in the oven until the butter is melted, 1 to 2 minutes. Remove the sheet from the oven and spread the tortilla rounds on the sheet, turning to coat both sides in the butter. Sprinkle the tops with the cinnamon sugar and return to the oven. Bake until the rounds are golden, 3 to 5 minutes. Transfer to a paper towel-lined baking sheet to cool slightly.

Combine the milk and heavy cream in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low and whisk in the chocolate until melted. Whisk in the vanilla. Pour into mugs and serve with the warm cinnamon crisps on the side.

This recipe appears in Dessert Express by Lauren Chattman: 100 great desserts you can make in 30 minutes or less.