Autumn Vegetable Soup

Besides their clear health benefits, vegetable soups are the perfect canvas for what's in season. This time of year, there's nothing better than hearty, warming soups loaded up with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of butternut squash and ribbons of kale in a broth infused with herbs and spices. In two words: satisfaction guaranteed.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 medium carrots, cut into medium dice
  
  


• 
  
  1 large yellow onion, cut into medium dice
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
  
  


• 
  
  1/4 tsp. ground allspice
  
  


• 
  
  Pinch cayenne pepper; more to taste
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  1 14.5-oz. can no-salt-added diced tomatoes
  
  


• 
  
  4 sprigs fresh thyme
  
  


• 
  
  2 cups lightly packed, coarsely chopped kale
  
  


• 
  
  1 cup lower-salt canned chickpeas
  
  

Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

Blueberry-Vanilla Cream Cheese Pies

These portable pies are like mini blueberry cheesecakes wrapped in puff pastry.

• 
  
  Two 17.3-oz. packages frozen puff pastry
  
  


• 
  
  3 oz. cream cheese, softened
  
  


• 
  
  7 Tbs. granulated sugar
  
  


• 
  
  Seeds scraped from 1/2 vanilla bean (or 1/2 tsp. pure vanilla extract)
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 cup blueberries
  
  


• 
  
  2 tsp. cornstarch
  
  


• 
  
  2 tsp. crème de cassis
  
  


• 
  
  1/8 tsp. kosher salt
  
  


• 
  
  Confectioners’ sugar for finishing
  
  

Thaw 3 sheets of puff pastry overnight in the refrigerator.


Position racks in the top and bottom thirds of the oven and heat the oven to 375°F.


In a medium bowl, combine the cream cheese, 3 Tbs. of the sugar, the vanilla bean seeds (or extract), and 1 of the egg yolks. Mix with a wooden spoon until well combined and smooth.


Combine the blueberries, 2 Tbs. of the sugar, the cornstarch, crème de cassis, and salt in another medium bowl and mix gently.


On a lightly floured surface, roll each pastry sheet into a 10-inch square. Using a 4-inch round cutter (or a small plate as a guide), cut out 4 rounds from each sheet. Arrange them on 2 parchment-lined rimmed baking sheets.


In a small bowl, beat the remaining egg yolk with 1 tsp. water. Brush the outer edge of each pastry round with the egg wash. Dollop 1/2 Tbs. of the cream cheese mixture in the center of each round. Top with 1 Tbs. of the blueberry mixture. Fold in half to form a half-moon shape and pinch the edges together to seal them. Lightly brush each pie with egg wash and sprinkle with 1/2 tsp. of the remaining sugar. With the tip of a paring knife, cut a steam vent in the center of each pie.


Bake until golden-brown, about 25 minutes, swapping and rotating the baking sheets’ positions about halfway through. Cool slightly on the baking sheets and then transfer to a rack to cool completely. Before serving, sprinkle the pies with confectioners’ sugar.

New England Lobster Rolls

This New England summer classic is filled with more than a full lobster's worth meat. The contrast between cool, creamy lobster salad (not to be confused with a Connecticut lobster roll, in which the lobster is served warm and dressed with drawn butter) and warm, toasted bun is a huge part of the appeal. Finely chopped celery and scallions provide crunch and a crisp vegetal note to contrast with the rich lobster. Cucumbers, though not traditional, make a cool, refreshing substitute for celery.

• 
  
  3/4 cup mayonnaise
  
  


• 
  
  2 tsp. Dijon mustard
  
  


• 
  
  1 dash hot sauce, preferably Tabasco
  
  


• 
  
  1 Tbs. chopped fresh tarragon
  
  


• 
  
  Kosher or sea salt
  
  


• 
  
  5 1-lb. lobsters (or equivalent)
  
  


• 
  
  2/3 cup finely diced celery or peeled cucumber
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 small whole scallions, thinly sliced (1/4 cup)
  
  


• 
  
  2 oz. (1/4 cup) salted butter, softened
  
  


• 
  
  4 New England-style (split-top) hot dog buns
  
  


• 
  
  4 small Boston or Bibb lettuce leaves
  
  

Tip:

For a speedier version, you can substitute 1 lb. high-quality precooked lobster meat for the live lobsters.

In a small bowl, whisk the mayonnaise, mustard, hot sauce, and 1 Tbs. cold water; stir in the tarragon. Transfer to a small covered container and refrigerate. (The dressing may be made up to 5 days ahead.)

Put about 1 inch of well-salted water in a 16- to 20-quart steamer pot, cover, and bring the water to a rolling boil. Meanwhile, kill the lobsters (optional).

When the pot fills with steam, put in the lobsters: Holding them by the body, arrange them two by two on top of each other, facing in different directions so the steam can circulate around them easily.

Cover the pot and steam the lobsters until the shells are bright red and the antennae can be easily pulled off, 10 to 12 minutes for 1-lb. lobsters, 2 minutes longer for each additional 1/4 lb.

Using tongs, transfer the cooked lobsters to a rimmed baking sheet and let sit at room temperature until they’re cool enough to handle. Remove the rubber bands from the claws and then remove the meat from the shells (reserve the shells and bodies for making lobster stock, if you like).

Cut the lobster meat into bite-size pieces. Combine the lobster and celery or cucumber with enough dressing to coat (you may not need all of the dressing). Season to taste with salt and pepper. Cover and refrigerate until cold, at least 30 minutes and up to 4 hours before serving.

When ready to serve, stir the scallions into the lobster salad. Heat a 10-inch skillet over medium heat. Spread the butter on the flat outsides of the hot dog buns. Toast the buns in the skillet, turning once, until golden-brown, about 3 minutes total. Remove from the heat.

Gently open the buns and place a lettuce leaf inside each. Divide the lobster salad among the buns and serve.

New England Roast Turkey and Gravy

Apple cider, fresh herbs, and a touch of cinnamon bring the flavor of the Northeast to this bird. Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

• 
  
  1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
  
  


• 
  
  5 oz. (10 Tbs.) unsalted butter, softened
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. finely chopped fresh sage
  
  


• 
  
  1 Tbs. finely chopped fresh thyme
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  

For the gravy

• 
  
  1 small yellow onion, quartered
  
  


• 
  
  2 medium stalks celery, halved crosswise
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  1-1/2 cups apple cider
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  


• 
  
  1 tsp. apple cider vinegar; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Butter and salt the turkey

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the parsley, sage, thyme, and cinnamon. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin gets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan.

Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the cider  to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat.

Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 4 cups, 8 to 16 minutes. Stir in the vinegar and season to taste with salt, pepper, and additional vinegar.

Carve the turkey and serve with the hot gravy.

Parsnip Buttermilk Pie

This may look like pumpkin pie, but it tastes nothing like it—it’s sweet and tangy, with a delicate mousse-like texture. Serve with lightly sweetened whipped cream.

For the crust

• 
  
  6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling
  
  


• 
  
  4 oz. (1/2 cup) cold unsalted butter, cut into small cubes
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1 large egg yolk, lightly beaten
  
  

For the filling

• 
  
  2 lb. medium parsnips, peeled, cored, and cut into large chunks
  
  


• 
  
  1-1/2 cups buttermilk
  
  


• 
  
  2/3 cup packed dark brown sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/8 tsp. ground cloves
  
  

Make the crust

In a stand mixer fitted with the paddle attachment, combine the flour, butter, sugar, and salt and mix on medium speed until the butter blends into the flour and the mixture resembles a coarse meal, about 2 minutes. Mix 2 Tbs. ice-cold water with the egg yolk in a small bowl. With the mixer on low speed, add the yolk mixture and mix until just combined. Transfer the dough to a work surface and bring it together with your hands. Shape it into a 1-inch-thick disk, wrap in plastic, and refrigerate for at least 1 hour.

Set the dough on a lightly floured surface, sprinkle a little flour over it, and roll it out into a 1/8-inch-thick circle that’s about 12 inches in diameter, reflouring the dough and work surface as necessary.

Transfer the dough to a 9-inch pie plate and gently fit it into the pan, lifting the edges and pressing the dough into the corners with your fingers. Trim the edges, leaving a 1/2-inch overhang. Fold the overhanging dough underneath itself and crimp the edges. Prick the dough all over with a fork. Refrigerate for at least 1 hour.

Position a rack in the center of the oven and heat the oven to 425°F.

Line the dough with foil or parchment, fill with dried beans or pie weights, and bake for 15 minutes. Reduce the oven temperature to 350°F. Carefully remove the foil and weights and continue to bake until the bottom looks dry and the edges are light golden, an additional 5 to 8 minutes. Cool completely before filling (leave the oven at 350°F).

Make the filling

Bring a large pot of water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes. Return the parsnips to the pot and mash them with a potato masher, keeping the mixture rather rough. Measure 2 cups of the parsnip mash; save any extra for another use.

Purée the 2 cups of mashed parsnips and the buttermilk in a blender until smooth. Transfer the purée to a mixing bowl. With a whisk, beat in the sugar, eggs, salt, cinnamon, ginger, nutmeg, and cloves, whisking until the sugar dissolves.

Bake the pie

Pour the filling into the piecrust and bake until the top is lightly browned and a toothpick inserted in the center of the filling comes out clean, about 1 hour. Cool on a rack for at least 1 hour. Serve at room temperature.

Buttermilk-Battered Onion Rings

The challenge with onion rings is making the coating stick to the onions so you get both onion and crisp outer shell in every bite. The solution is a good soak in viscous buttermilk, which helps the flour and cornmeal coating adhere.

• 
  
  2 large yellow onions (about 1-1/2 lb.), sliced crosswise into 1/2-inch-thick rounds and separated into individual rings
  
  


• 
  
  3 to 4 cups buttermilk
  
  


• 
  
  9 oz. (2 cups) all-purpose flour
  
  


• 
  
  5 oz. (1 cup) finely ground cornmeal
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  5 to 6 cups vegetable oil, as needed
  
  


• 
  
  Kosher salt
  
  


• 
  
  Ketchup, for serving (optional)
  
  

Put the onions in a large bowl and add enough buttermilk to cover. Cover the bowl and refrigerate for at least 1 hour and up to 12 hours. In a cake pan or pie plate, combine the flour, cornmeal, and salt.

Position a rack in the center of the oven and heat the oven to 200°F. Have ready a large rimmed baking sheet fitted with a rack. Line a plate with a few layers of paper towels.

Pour 1 inch of oil into a 5-quart Dutch oven or other heavy-duty pot and clip a deep-fry thermometer to the side of the pot. Heat over medium heat until the thermometer registers 350°F. Working in batches of 4 or 5, remove the rings from the buttermilk, letting any excess drip off, then dredge in the flour mixture, knocking off the excess.

Carefully lower the rings into the oil and fry until lightly browned on one side, about 2 minutes. Using tongs, gently turn the rings over and continue to fry, adjusting the heat as necessary to maintain a steady temperature, until golden-brown all over, about 2 minutes. Transfer to the paper towels to drain. Sprinkle generously with kosher salt, then transfer to the rack on the baking sheet and keep warm in the oven.

Continue to fry the onions in batches, letting the oil return to 350°F between batches and replacing the paper towels on the plate as needed. Serve with ketchup, if you like.

Buttermilk-Battered Onion Rings

The challenge with onion rings is making the coating stick to the onions so you get both onion and crisp outer shell in every bite. The solution is a good soak in viscous buttermilk, which helps the flour and cornmeal coating adhere.

• 
  
  2 large yellow onions (about 1-1/2 lb.), sliced crosswise into 1/2-inch-thick rounds and separated into individual rings
  
  


• 
  
  3 to 4 cups buttermilk
  
  


• 
  
  9 oz. (2 cups) all-purpose flour
  
  


• 
  
  5 oz. (1 cup) finely ground cornmeal
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  5 to 6 cups vegetable oil, as needed
  
  


• 
  
  Kosher salt
  
  


• 
  
  Ketchup, for serving (optional)
  
  

Put the onions in a large bowl and add enough buttermilk to cover. Cover the bowl and refrigerate for at least 1 hour and up to 12 hours. In a cake pan or pie plate, combine the flour, cornmeal, and salt.

Position a rack in the center of the oven and heat the oven to 200°F. Have ready a large rimmed baking sheet fitted with a rack. Line a plate with a few layers of paper towels.

Pour 1 inch of oil into a 5-quart Dutch oven or other heavy-duty pot and clip a deep-fry thermometer to the side of the pot. Heat over medium heat until the thermometer registers 350°F. Working in batches of 4 or 5, remove the rings from the buttermilk, letting any excess drip off, then dredge in the flour mixture, knocking off the excess.

Carefully lower the rings into the oil and fry until lightly browned on one side, about 2 minutes. Using tongs, gently turn the rings over and continue to fry, adjusting the heat as necessary to maintain a steady temperature, until golden-brown all over, about 2 minutes. Transfer to the paper towels to drain. Sprinkle generously with kosher salt, then transfer to the rack on the baking sheet and keep warm in the oven.

Continue to fry the onions in batches, letting the oil return to 350°F between batches and replacing the paper towels on the plate as needed. Serve with ketchup, if you like.

Autumn Vegetable Soup

Besides their clear health benefits, vegetable soups are the perfect canvas for what's in season. This time of year, there's nothing better than hearty, warming soups loaded up with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of butternut squash and ribbons of kale in a broth infused with herbs and spices. In two words: satisfaction guaranteed.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 medium carrots, cut into medium dice
  
  


• 
  
  1 large yellow onion, cut into medium dice
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
  
  


• 
  
  1/4 tsp. ground allspice
  
  


• 
  
  Pinch cayenne pepper; more to taste
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  1 14.5-oz. can no-salt-added diced tomatoes
  
  


• 
  
  4 sprigs fresh thyme
  
  


• 
  
  2 cups lightly packed, coarsely chopped kale
  
  


• 
  
  1 cup lower-salt canned chickpeas
  
  

Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

Parsnip Buttermilk Pie

This may look like pumpkin pie, but it tastes nothing like it—it’s sweet and tangy, with a delicate mousse-like texture. Serve with lightly sweetened whipped cream.

For the crust

• 
  
  6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling
  
  


• 
  
  4 oz. (1/2 cup) cold unsalted butter, cut into small cubes
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1 large egg yolk, lightly beaten
  
  

For the filling

• 
  
  2 lb. medium parsnips, peeled, cored, and cut into large chunks
  
  


• 
  
  1-1/2 cups buttermilk
  
  


• 
  
  2/3 cup packed dark brown sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/8 tsp. ground cloves
  
  

Make the crust

In a stand mixer fitted with the paddle attachment, combine the flour, butter, sugar, and salt and mix on medium speed until the butter blends into the flour and the mixture resembles a coarse meal, about 2 minutes. Mix 2 Tbs. ice-cold water with the egg yolk in a small bowl. With the mixer on low speed, add the yolk mixture and mix until just combined. Transfer the dough to a work surface and bring it together with your hands. Shape it into a 1-inch-thick disk, wrap in plastic, and refrigerate for at least 1 hour.

Set the dough on a lightly floured surface, sprinkle a little flour over it, and roll it out into a 1/8-inch-thick circle that’s about 12 inches in diameter, reflouring the dough and work surface as necessary.

Transfer the dough to a 9-inch pie plate and gently fit it into the pan, lifting the edges and pressing the dough into the corners with your fingers. Trim the edges, leaving a 1/2-inch overhang. Fold the overhanging dough underneath itself and crimp the edges. Prick the dough all over with a fork. Refrigerate for at least 1 hour.

Position a rack in the center of the oven and heat the oven to 425°F.

Line the dough with foil or parchment, fill with dried beans or pie weights, and bake for 15 minutes. Reduce the oven temperature to 350°F. Carefully remove the foil and weights and continue to bake until the bottom looks dry and the edges are light golden, an additional 5 to 8 minutes. Cool completely before filling (leave the oven at 350°F).

Make the filling

Bring a large pot of water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes. Return the parsnips to the pot and mash them with a potato masher, keeping the mixture rather rough. Measure 2 cups of the parsnip mash; save any extra for another use.

Purée the 2 cups of mashed parsnips and the buttermilk in a blender until smooth. Transfer the purée to a mixing bowl. With a whisk, beat in the sugar, eggs, salt, cinnamon, ginger, nutmeg, and cloves, whisking until the sugar dissolves.

Bake the pie

Pour the filling into the piecrust and bake until the top is lightly browned and a toothpick inserted in the center of the filling comes out clean, about 1 hour. Cool on a rack for at least 1 hour. Serve at room temperature.

Fresh Raspberry Pie

This pie, excerpted from the book Sweetie Pies, can be made as one large double-crusted pie, or as individual tartlets with pastry cutouts placed on top, as shown. Roll out the extra pie dough, then cut out small shapes (diamonds, hearts, stars) with a cookie cutter or knife. Bake the cutouts on a cookie sheet until golden brown, then arrange them on top of the pie filling after the pie is baked.

For the crust:

• 
  
  2-1/4 cups all-purpose flour.
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1 cup chilled vegetable shortening
  
  


• 
  
  5 to 6 Tbs. ice-cold heavy cream or evaporated milk, more or less as needed.
  
  

For the filling:

• 
  
  5 cups fresh raspberries, rinsed and drained
  
  


• 
  
  6 Tbs. all-purpose flour
  
  


• 
  
  1/2 cup sugar, or more, depending on the sweetness of the berries
  
  


• 
  
  1 Tbs. grated lemon rind
  
  


• 
  
  1 large egg white, lightly beaten
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  


• 
  
  1-1/2 Tbs. unsalted butter
  
  


• 
  
  Milk for brushing (optional)
  
  


• 
  
  Sugar for sprinkling (optional)
  
  

Make the dough:

Sift the flour, sugar, and salt together in a medium-size to large bowl. Using a pastry blender, a big serving fork, or the tips of your fingers, cut in or pinch or squeeze the shortening until the mixture resembles a bowl of sweet peas. Tossing the mixture quickly and lightly with a fork, sprinkle in the cream or milk 1 tablespoon at a time. (It’s better to err on the side of not having enough liquid than to have too much; you don’t want a soupy crust.) Continue tossing until the dough holds together when lightly pressed.

With lightly floured hands, loosely gather up the dough into a flat ball, place it in a bowl, and cover with plastic wrap. Refrigerate until you are ready to roll out the crust. I try to chill at least 30 minutes but not too much longer than overnight. 

Roll out the dough and fill the pie:

Preheat the oven to 425°F.


Gather the dough into two balls, one slightly larger than the other. Refrigerate the smaller ball. On a lightly floured work surface, roll out the larger ball of dough into a 12-inch circle about 1/8 inch thick. Place a 9-inch pie plate upside down on top of the rolled-out dough. Using a small knife, cut around the plate, leaving a 1-inch border of dough around the plate. Remove the plate. Fold one side of the crust over in half. Fold the crust into quarters. Pick up the crust so that the center point is positioned in the center of the plate. Unfold the dough and press it firmly into the pie plate.


In a large bowl, combine the raspberries, flour, sugar, and lemon rind and gently toss to combine.


Using a pastry brush, brush the inside of the bottom crust with the egg whites, then spoon in the filling. Sprinkle the top of the filling with cinnamon, then dot it with the butter.


Remove the dough for the top crust from the refrigerator and roll it out into an 11-inch circle the same way you rolled out the bottom crust. Lay the top crust over the filling. To dress up the pie, press together the top and bottom edges of the crust all around the pie, then fold down the edge like a shirt collar. Using kitchen shears or a sharp knife, cut 1/4-inch-long slits all the way around, about 1/2-inch apart. Raise up every other tab to a 90-degree angle, so there’s a flag up, flag down, flag up, flag down design running around the rim. Cut slits in the crust to allow the steam to escape. If you like, you can brush the top with milk and sprinkle with a scant amount of sugar.

Bake the pie:

Place the pie in the oven on a cookie sheet. Bake for 15 minutes, then reduce the oven temperature to 350 degrees and bake until the crust is golden, another 35 to 40 minutes. Cover the edge of the crust with a 2- to 3-inch-wide strip of aluminum foil if it starts to brown excessively. Let cool to room temperature on a wire rack.

New England Bread Stuffing

Diced apples, roasted chestnuts, and dried cranberries lend a touch of sweet to this traditional bread stuffing, which pairs perfectly with the New England Turkey and Gravy.

• 
  
  1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  3-1/2 oz. (7 Tbs.) unsalted butter; more for the baking dish
  
  


• 
  
  2 large yellow onions, cut into 1/2-inch dice
  
  


• 
  
  1 medium celery heart, sliced 1/2 inch thick
  
  


• 
  
  4 Granny Smith apples, peeled, cored cut into 1/2-inch pieces
  
  


• 
  
  1 cup jarred roasted chestnuts, peeled and diced
  
  


• 
  
  3/4 cup dried cranberries
  
  


• 
  
  1/2 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. chopped fresh sage
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 large eggs
  
  


• 
  
  1-1/2 cups lower-salt chicken broth; more as needed
  
  

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F.

Mix the bread cubes, oil, and garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside.

Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes.

Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt 4 Tbs. of the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Put the skillet back over medium heat, and melt another 2 Tbs. of the butter over medium heat.

Add the apples and cook, stirring often, until tender and golden-brown, about 12 minutes; add to the bread mixture. Melt the remaining  1 Tbs. butter in the skillet over medium heat.

Add the chestnuts and cook, stirring often, until lightly browned, about 4 minutes. Transfer to the  stuffing along with the cranberries, parsley, sage, thyme, 2 tsp. salt, and 1 tsp. pepper. Season to taste  with more salt and pepper.

Butter a 9x13-inch baking dish. Whisk the eggs in a medium bowl to blend and then whisk in the broth. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer to the prepared dish. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

Old-Fashioned Chicken Pot Pie

A great destination for leftover roast chicken. If you want to dress it up, add some mushrooms, potatoes, or any other vegetable you like.

For the Pie Crust

• 
  
  2-1/2 cups all-purpose flour
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  10 Tbs. chilled unsalted butter, cut into pieces
  
  


• 
  
  1/4 cup vegetable shortening
  
  


• 
  
  6 Tbs. ice water
  
  

For the filling

• 
  
  2 Tbs. unsalted butter, more for greasing
  
  


• 
  
  1 large Spanish onion, finely diced
  
  


• 
  
  2 stalks celery, finely diced
  
  


• 
  
  2 medium carrots, diced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. all-purpose flour
  
  


• 
  
  3-1/2 cups low-salt chicken broth
  
  


• 
  
  1 Tbs. cider vinegar
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  3 cups diced leftover roasted chicken (or store-bought rotisserie chicken)
  
  


• 
  
  2 cup frozen petite peas
  
  


• 
  
  2 Tbs. heavy cream or whole milk
  
  

Make the pie crust:

Combine the flour and salt in a food processor and pulse once to blend. Add the butter and shortening and pulse until the mixture has a coarse texture about the size of peas. Pulse in 1/4 cup of the water—the mixture should form coarse clumps—if it still needs more water, pulse in 1 or 2 more Tbs.


Flip the dough out onto a piece of plastic wrap. Form it into a disk, wrap it, and refrigerate for at least half an hour and up to 2 days.

Make the filling:

Preheat the oven to 375°F. Grease a 9 by 13-inch baking dish.


Melt the butter in a large Dutch oven over medium heat. Add the onion, celery, and carrots, sprinkle generously with salt (about 1 tsp.) and cook, stirring, until the vegetables soften and brown in places, about 8 minutes. Reduce the heat to medium-low, add the flour and cook, stirring, until it coats the vegetables and they color a light brown, about 5 minutes. Add the broth, vinegar, and thyme and bring to a boil (the mixture should thicken). Reduce the heat to a simmer, add the chicken and peas, and cook until just heated through, about 5 minutes. Let cool for a couple of minutes.

Assemble and bake the pies:

Roll the pie crust dough out into a rectangular shape slightly larger than the baking dish, about 10 by 14 inches (it should be between 1/4 inch and 1/2 inch thick).


Pour the chicken mixture into the dish, then cover it with the crust. Using your thumb and forefinger, crimp the dough around the edges so it forms a pretty pattern. With the tip of a paring knife, make a couple of slits in the top of the crust so steam can escape during baking. Brush with the cream. Bake until the top of the pastry is golden all over and the filling is bubbling hot, about 35 minutes. Let cool for a couple of minutes, then serve.

Lobster Rolls

It almost doesn't feel like summer until you've had your first lobster roll of the season. This laid-back sandwich is definitely a crowd favorite, so be prepared to make a double batch.  

• 
  
  3/4 cup finely chopped celery with leaves
  
  


• 
  
  1/2 cup mayonnaise
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  


• 
  
  1 Tbs. finely chopped fresh tarragon
  
  


• 
  
  1 Tbs. fresh lemon juice; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 lb. (4 cups) cooked lobster meat
  
  


• 
  
  6 hot dog rolls, preferably New England-style split-top rolls
  
  

In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the lobster meat and season to taste with more lemon, salt, and pepper.

Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the lobster salad into the rolls, using about 2/3 cup per roll, and serve.

Grilled Littlenecks Johnson

A simple combination of ingredients lets the littleneck clams (or quahogs, as they’re called in Westport, MA) shine. Schlesinger attributes the recipe to his friend chef Steve Johnson (of Boston restaurant Rendezvous).

• 
  
  6 oz. (1-1/2 sticks.) unsalted butter
  
  


• 
  
  1/3 cup dry white wine
  
  


• 
  
  1 Tbs. minced garlic (2 large cloves)
  
  


• 
  
  2 tsp. smoked paprika
  
  


• 
  
  3 dozen littleneck clams, scrubbed well
  
  


• 
  
  1 lemon, halved
  
  


• 
  
  3 Tbs. chopped flat leaf parsley
  
  

Tip:

If your gas grill’s heat is controlled front to back, heat on high for 5 minutes, then reduce the heat to medium. Place the clams on half of the grill and cook, covered, for 3 minutes and then place the skillet on other side of grill. Once the butter is melted and the clams begin to open, transfer the clams with tongs to the skillet.

Heat a gas grill or prepare a charcoal grill with one half on medium high, and the other half on medium low.

Put the clams directly on the medium-high-heat side of grill.

Put the butter, wine, garlic, and paprika in a 12- to 14-inch heavy ovenproof skillet and place the pan on the medium-low-heat side of the grill.

Cover the grill and cook the clams, checking occasionally, until they open fully, 6 to 8 minutes. Transfer the clams as they open to the skillet (discard any that do not open after 8 minutes). Carefully remove the skillet from grill. Squeeze the lemon halves over the clams and sprinkle with the parsley.

Beef Kebabs with Cherry Peppers and Oregano

These grilled marinated beef skewers are based on a traditional appetizer at many Boston pizzerias, most famously Santarpio’s in East Boston. Spicy-tangy cherry peppers give the dish a delicious kick. Serve with crusty bread.

• 
  
  1/4 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. chopped fresh oregano
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  2 medium cloves garlic, chopped (2 tsp.)
  
  


• 
  
  1-1/2 lb. sirloin tip steaks (about 4), cut into 1-1/2-inch chunks
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup seeded and chopped jarred Italian hot cherry peppers
  
  

In a large bowl, mix 1/4 cup of the oil, 2 Tbs. of the oregano, the soy sauce, vinegar, Worcestershire, sugar, and garlic. Season the beef with 1 tsp. salt and 1 tsp. pepper and transfer to the bowl, tossing to coat. Refrigerate, covered, for at least 8 and up to 24 hours.

Prepare a gas or charcoal grill fire for direct grilling over medium-high heat (400°F). While the grill heats, thread the beef onto long metal (or soaked wooden) skewers, leaving a little space between the pieces, and let sit at room temperature.

Grill the beef until grill marks form, about 2 minutes. Flip and continue cooking until grill marks form on the other side, about 2 minutes more. Continue to cook, flipping occasionally, until cooked to your liking, about 2 minutes more for medium rare (130°F to 135°F).

Transfer to plates or a serving platter and let rest for a few minutes. Drizzle with the remaining 2 Tbs. olive oil and sprinkle with the remaining 1 Tbs. oregano and the cherry peppers.

Grilled Bluefish with Smoky Chouriço Relish

A salute to coastal Massachusetts’ vibrant Portuguese community, chef Schlesinger’s bluefish incorporates fresh Portuguese chouriço, which is as spicy as the Mexican chorizo, but less crumbly.

For the smoky chouriço relish

• 
  
  1 lb. chouriço, cut in half lengthwise
  
  


• 
  
  1 cup cherry or grape tomatoes, halved
  
  


• 
  
  1/3 cup chopped fresh parsley
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 Tbs. minced garlic (2 large cloves)
  
  


• 
  
  1 large lemon, finely grated to yield 1 Tbs. zest; squeezed to yield 2 Tbs. juice
  
  


• 
  
  1 tsp. cumin seeds, lightly toasted
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the bluefish

• 
  
  Six (6-oz.) pieces bluefish fillet with skin on
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. vegetable oil
  
  

Make the relish

Preheat a gas or charcoal grill for direct grilling over medium-low heat (300 to 350°F). Grill the chouriço for 3 to 4 minutes per side. Transfer the chouriço to a cutting board and cut it into small cubes. Transfer the chouriço to a medium bowl and add the tomatoes, parsley, olive oil, garlic, lemon zest and juice, and cumin seed. Toss to mix and season to taste with salt and pepper.

Grill the bluefish

Season the bluefish fillets with salt and pepper to taste and rub them on both sides with the vegetable oil.

Put the bluefish fillets skin-side up on the grill, and cover them with foil. Cook until
golden brown, 10 to 12 minutes, remove the foil, and using a spatula, flip the fillets. Cook the fish an additional 5
minutes, or until opaque throughout.

To serve

Remove the fillets from the grill, place them on a platter, and serve them with the Smoky Chouriço Relish.

Old-Fashioned Chicken Pot Pie

A great destination for leftover roast chicken. If you want to dress it up, add some mushrooms, potatoes, or any other vegetable you like.

For the Pie Crust

• 
  
  2-1/2 cups all-purpose flour
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  10 Tbs. chilled unsalted butter, cut into pieces
  
  


• 
  
  1/4 cup vegetable shortening
  
  


• 
  
  6 Tbs. ice water
  
  

For the filling

• 
  
  2 Tbs. unsalted butter, more for greasing
  
  


• 
  
  1 large Spanish onion, finely diced
  
  


• 
  
  2 stalks celery, finely diced
  
  


• 
  
  2 medium carrots, diced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. all-purpose flour
  
  


• 
  
  3-1/2 cups low-salt chicken broth
  
  


• 
  
  1 Tbs. cider vinegar
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  3 cups diced leftover roasted chicken (or store-bought rotisserie chicken)
  
  


• 
  
  2 cup frozen petite peas
  
  


• 
  
  2 Tbs. heavy cream or whole milk
  
  

Make the pie crust:

Combine the flour and salt in a food processor and pulse once to blend. Add the butter and shortening and pulse until the mixture has a coarse texture about the size of peas. Pulse in 1/4 cup of the water—the mixture should form coarse clumps—if it still needs more water, pulse in 1 or 2 more Tbs.


Flip the dough out onto a piece of plastic wrap. Form it into a disk, wrap it, and refrigerate for at least half an hour and up to 2 days.

Make the filling:

Preheat the oven to 375°F. Grease a 9 by 13-inch baking dish.


Melt the butter in a large Dutch oven over medium heat. Add the onion, celery, and carrots, sprinkle generously with salt (about 1 tsp.) and cook, stirring, until the vegetables soften and brown in places, about 8 minutes. Reduce the heat to medium-low, add the flour and cook, stirring, until it coats the vegetables and they color a light brown, about 5 minutes. Add the broth, vinegar, and thyme and bring to a boil (the mixture should thicken). Reduce the heat to a simmer, add the chicken and peas, and cook until just heated through, about 5 minutes. Let cool for a couple of minutes.

Assemble and bake the pies:

Roll the pie crust dough out into a rectangular shape slightly larger than the baking dish, about 10 by 14 inches (it should be between 1/4 inch and 1/2 inch thick).


Pour the chicken mixture into the dish, then cover it with the crust. Using your thumb and forefinger, crimp the dough around the edges so it forms a pretty pattern. With the tip of a paring knife, make a couple of slits in the top of the crust so steam can escape during baking. Brush with the cream. Bake until the top of the pastry is golden all over and the filling is bubbling hot, about 35 minutes. Let cool for a couple of minutes, then serve.

Blueberry-Vanilla Cream Cheese Pies

These portable pies are like mini blueberry cheesecakes wrapped in puff pastry.

• 
  
  Two 17.3-oz. packages frozen puff pastry
  
  


• 
  
  3 oz. cream cheese, softened
  
  


• 
  
  7 Tbs. granulated sugar
  
  


• 
  
  Seeds scraped from 1/2 vanilla bean (or 1/2 tsp. pure vanilla extract)
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 cup blueberries
  
  


• 
  
  2 tsp. cornstarch
  
  


• 
  
  2 tsp. crème de cassis
  
  


• 
  
  1/8 tsp. kosher salt
  
  


• 
  
  Confectioners’ sugar for finishing
  
  

Thaw 3 sheets of puff pastry overnight in the refrigerator.


Position racks in the top and bottom thirds of the oven and heat the oven to 375°F.


In a medium bowl, combine the cream cheese, 3 Tbs. of the sugar, the vanilla bean seeds (or extract), and 1 of the egg yolks. Mix with a wooden spoon until well combined and smooth.


Combine the blueberries, 2 Tbs. of the sugar, the cornstarch, crème de cassis, and salt in another medium bowl and mix gently.


On a lightly floured surface, roll each pastry sheet into a 10-inch square. Using a 4-inch round cutter (or a small plate as a guide), cut out 4 rounds from each sheet. Arrange them on 2 parchment-lined rimmed baking sheets.


In a small bowl, beat the remaining egg yolk with 1 tsp. water. Brush the outer edge of each pastry round with the egg wash. Dollop 1/2 Tbs. of the cream cheese mixture in the center of each round. Top with 1 Tbs. of the blueberry mixture. Fold in half to form a half-moon shape and pinch the edges together to seal them. Lightly brush each pie with egg wash and sprinkle with 1/2 tsp. of the remaining sugar. With the tip of a paring knife, cut a steam vent in the center of each pie.


Bake until golden-brown, about 25 minutes, swapping and rotating the baking sheets’ positions about halfway through. Cool slightly on the baking sheets and then transfer to a rack to cool completely. Before serving, sprinkle the pies with confectioners’ sugar.

Old-Fashioned Chicken Pot Pie

A great destination for leftover roast chicken. If you want to dress it up, add some mushrooms, potatoes, or any other vegetable you like.

For the Pie Crust

• 
  
  2-1/2 cups all-purpose flour
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  10 Tbs. chilled unsalted butter, cut into pieces
  
  


• 
  
  1/4 cup vegetable shortening
  
  


• 
  
  6 Tbs. ice water
  
  

For the filling

• 
  
  2 Tbs. unsalted butter, more for greasing
  
  


• 
  
  1 large Spanish onion, finely diced
  
  


• 
  
  2 stalks celery, finely diced
  
  


• 
  
  2 medium carrots, diced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. all-purpose flour
  
  


• 
  
  3-1/2 cups low-salt chicken broth
  
  


• 
  
  1 Tbs. cider vinegar
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  3 cups diced leftover roasted chicken (or store-bought rotisserie chicken)
  
  


• 
  
  2 cup frozen petite peas
  
  


• 
  
  2 Tbs. heavy cream or whole milk
  
  

Make the pie crust:

Combine the flour and salt in a food processor and pulse once to blend. Add the butter and shortening and pulse until the mixture has a coarse texture about the size of peas. Pulse in 1/4 cup of the water—the mixture should form coarse clumps—if it still needs more water, pulse in 1 or 2 more Tbs.


Flip the dough out onto a piece of plastic wrap. Form it into a disk, wrap it, and refrigerate for at least half an hour and up to 2 days.

Make the filling:

Preheat the oven to 375°F. Grease a 9 by 13-inch baking dish.


Melt the butter in a large Dutch oven over medium heat. Add the onion, celery, and carrots, sprinkle generously with salt (about 1 tsp.) and cook, stirring, until the vegetables soften and brown in places, about 8 minutes. Reduce the heat to medium-low, add the flour and cook, stirring, until it coats the vegetables and they color a light brown, about 5 minutes. Add the broth, vinegar, and thyme and bring to a boil (the mixture should thicken). Reduce the heat to a simmer, add the chicken and peas, and cook until just heated through, about 5 minutes. Let cool for a couple of minutes.

Assemble and bake the pies:

Roll the pie crust dough out into a rectangular shape slightly larger than the baking dish, about 10 by 14 inches (it should be between 1/4 inch and 1/2 inch thick).


Pour the chicken mixture into the dish, then cover it with the crust. Using your thumb and forefinger, crimp the dough around the edges so it forms a pretty pattern. With the tip of a paring knife, make a couple of slits in the top of the crust so steam can escape during baking. Brush with the cream. Bake until the top of the pastry is golden all over and the filling is bubbling hot, about 35 minutes. Let cool for a couple of minutes, then serve.

New England Clambake

Instead of digging a sand pit, fire up your kettle grill to steam a party's worth of lobsters, clams, mussels, corn and potatoes.

• 
  
  2 lb. live clams, preferably a mix of soft-shell "steamers" and a hard-shell variety like mahogany or littleneck
  
  


• 
  
  1 lb. mussels
  
  


• 
  
  1-1/2 lb. small new potatoes
  
  


• 
  
  4 skinless, boneless chicken breast halves
  
  


• 
  
  4 sausages, such as bratwurst, chorizo, Italian, or other specialty links
  
  


• 
  
  4 live lobsters (about 1 lb. each)
  
  


• 
  
  4 ears corn, husks and silks removed
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 lb. unsalted butter
  
  

Tip:

To build the fire, you'll also need 20 to 25 lb. of  hardwood lump charcoal, 50 lb. of seasoned hardwood chunks, and a 5-gallon bucket of fresh rockweed seaweed.

Prep the ingredients

Rinse the clams, discarding any that don't close tightly when tapped. Bundle each variety in a double layer of cheesecloth.

Rinse and scrub the mussels, pulling off any tough beards, and bundle the mussels in a double layer of cheesecloth.

Bring a large pot of salted water to a boil over high heat, and cook the potatoes until almost tender, about 5 minutes. Drain.

Build the fire and prep the grill

Start with a clean grill kettle, with all the air vents open. Using a chimney-style grill starter, light about a gallon of charcoal. When the coals are glowing evenly, dump them into the grill and spread them to form the first layer.

Next, add a layer of hardwood chunks, let them burn down until nearly reduced to coals, and then add another layer of hardwood. Depending on the type of wood, it takes about 15 to 25 minutes for each layer to burn down.

Add one more layer of charcoal to the fire. Once these coals are glowing briskly, spread the fire evenly, and put the grill's grid in place.

When 90% of the charcoal has turned either ashen white or luminous red, brush the chicken breasts with olive oil, season them with salt and pepper, and briefly grill them to create grill marks on each side (about 3 minutes per side).

Prick the sausages with a fork and grill briefly to brown, about 3 minutes. Set the chicken and sausages aside.

Crimp and fold the aluminum foil into a disk that's slightly smaller thanthe diameter of the grill. Be sure to leave about 2 inches around the perimeter of the disk so heat can circulate up and around the food.

Layer th e shellfish on the grill

Spread a 2-inch layer of seaweed on the foil disk, being careful to leave a 1-inch gap around the perimeter. Lay the lobsters on their backs on the seaweed bed, keeping them close together and taking up no more than one-third of the surface area of the seaweed. Put the clam and mussel bundles on the seaweed, opening side up, and flatten the bundles slightly. Quickly arrange the chicken, sausages, corn and potatoes around the shellfish as space allows. Cover the food with a 1-inch layer of seaweed, being careful to leave a 1-inch gap around the edge.

Cover the grill and leave the vents open. Cook the clambake for 25 minutes without opening the lid. While the clambake cooks, melt the butter and keep it warm for dipping.

Check for doneness and serve

Uncover the grill, tilting the lid away from you to avoid steam burns. With a pair of long tongs, peel back the seaweed to uncover one lobster. Look for a uniform red color and pull on one antenna near the mouth; if the lobster is cooked through, the antenna will detach easily. If the lobsters are done, check the clams and mussels: their shells will be fully opened when done. Cut the packages open with a pair of scissors. Check the chicken and sausages with an instant-read thermometer; it should read 160 to 165°F

Arrange the food on large platters, spoon the melted butter into individual serving dishes and let your guests help themselves.