Individual Savory Horseradish Bread Puddings

For this menu, you will need only 8 puddings, but you’ll have 4 extra for anyone who wants seconds.

• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  6 large eggs, at room temperature
  
  


• 
  
  1/4 cup prepared white horseradish
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5 slices), with crusts
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Grease a 12-cup nonstick muffin tin with the butter.

In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside.

Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives.

Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes.

Bake until the puddings are set and the tops are nicely browned and puffed, 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.

Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1 Tbs. finely chopped flat-leaf parsley
  
  


• 
  
  Hot pepper sauce, to taste
  
  


• 
  
  2 slices cooked bacon, finely chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Smoked paprika, for garnish
  
  

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Tequila-Grapefruit Cocktails

This cocktail is a riff on the classic combination of tequila and grapefruit soda known as a Paloma. Here, fresh grapefruit juice and grapefruit-infused tequila add bright, citrusy flavor to the drink, while elderflower liqueur adds a touch of sweetness.

• 
  
  4 fl. oz. (1/2 cup) grapefruit-infused silver (blanco) tequila (see note below), preferably Partida (or Don Julio Blanco or El Mejor)
  
  


• 
  
  2 fl. oz. (1/4 cup) fresh grapefruit juice
  
  


• 
  
  1-1/2 fl. oz. (3 Tbs.) St-Germain elderflower liqueur
  
  


• 
  
  1 fl. oz. (2 Tbs.) fresh lime juice
  
  


• 
  
  Club soda
  
  


• 
  
  Grapefruit twists or lime wedges, for garnish
  
  

Put the tequila, grapefruit juice, St-Germain, and lime juice in a cocktail shaker filled with ice. Cover and shake vigorously for 10 seconds. Strain into 2 double old fashioned glasses filled with fresh ice, and top with a splash of club soda. Garnish with a twist or a wedge of lime.

Note: To make the grapefruit-infused tequila, shave the zest from 2 grapefruits with a vegetable peeler. Add the zest to a 750-ml bottle of silver tequila (pour off enough tequila to make room for the zest). Chill in the refrigerator for at least 3 days and up to 2 weeks. Remove the zest after 2 weeks. The tequila will keep indefinitely once the zest is removed.

Miso-Butterscotch Twinkies

These are not your father’s Twinkies. From Portland ramen shop Boke Bowl, these delicate beauties come with obsessive touches like vanilla beans scraped into the batter, thanks to pastry gal Elizabeth Green. Miso paste, of all things, lends a dulce de leche flavor profile to the filling. Secure a nonstick éclair pan in advance, available online and at kitchen shops. Save leftover pudding for a bonus dessert, best topped with whipped cream.

For the Twinkies

• 
  
  Vegetable oil, for greasing the pan
  
  


• 
  
  3⁄4 cup unbleached all-purpose flour
  
  


• 
  
  1-1⁄2 tsp. baking powder
  
  


• 
  
  1⁄2 tsp. kosher salt
  
  


• 
  
  5 eggs, separated
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1 vanilla bean, split lengthwise
  
  


• 
  
  1⁄4 tsp. pure vanilla extract
  
  


• 
  
  2 Tbs. sour cream
  
  

For the miso-butterscotch pudding

• 
  
  3 eggs
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  1⁄4 cup plus 2 Tbs. cornstarch
  
  


• 
  
  1-1⁄2 cups heavy cream
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  2 Tbs. light corn syrup
  
  


• 
  
  1⁄4 cup water
  
  


• 
  
  1⁄2 tsp. lemon juice
  
  


• 
  
  2 Tbs. molasses
  
  


• 
  
  6 Tbs. unsalted butter
  
  


• 
  
  3 Tbs. light miso paste
  
  


• 
  
  1 cup whole milk
  
  

• 
  
  Powdered sugar for topping
  
  

Make the Twinkies

Generously coat a nonstick 8-cup éclair pan with the vegetable oil. Preheat the oven to 350°F.

Sift the flour, baking powder, and salt into a small bowl. Set aside.

Using a stand mixer fitted with the whisk attachment, beat the egg yolks and 1⁄2 cup of the sugar on medium-high until pale yellow and doubled in volume, 4 to 5 minutes. Using the dull side of a knife, scrape the vanilla bean seeds from the pod into the mixture. (Reserve the pod for another use.) Reduce the speed to low, add the vanilla extract and sour cream, and mix until incorporated. Scrape the mixture into a large bowl and set aside.

Wash and dry the mixer bowl and whisk attachment. Using the stand mixer with the clean bowl and whisk attachment, whisk the egg whites with the remaining 1⁄2 cup sugar on medium-high until stiff peaks form, 3 to 4 minutes. Gently fold half of the dry ingredients into the yolk mixture, and then fold in the remaining dry ingredients. Gently fold in the egg whites just until combined, being careful not to deflate the batter.

Fill the éclair cups just a bit more than half full. Bake until springy to the touch and light golden brown, 9 to 12 minutes. Cool in the pan for 1 minute only, and then remove from the pan, using a knife to loosen the sides. Wipe out the pan, oil again, and repeat, using the remaining batter. Cool the cakes completely before filling.

Make the pudding

In a small bowl, whisk the eggs, vanilla, cornstarch, and 1⁄2 cup of the cream together. Set aside.

In a large nonreactive saucepan, combine the granulated sugar, corn syrup, water, and lemon juice and bring to a boil over medium-high heat. Reduce the heat to low and whisk in the molasses, butter, and miso. Simmer for a few minutes, and then add the milk and remaining 1 cup cream. Increase the heat to medium, add the egg mixture, and bring back to a boil, whisking vigorously. Reduce the heat to low and continue whisking until the mixture is bubbly and thick, about 5 minutes.

Remove the pudding from the heat, and strain through a fine mesh sieve into a glass bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and let cool at least 30 minutes.

To serve

Fill a squirt bottle or piping bag with the pudding. Turn the cakes over and carefully insert the bottle or piping tip into the flat underside of the cake. Squeeze in three equal squirts to distribute the filling evenly. Turn over and sift powdered sugar on top before serving.

Shrimp Cocktail Martini

Pairing the flavors of a shrimp cocktail with herbaceous gin and dry vermouth yields a playful, surprisingly delicious—dare we say, ingenious?—martini. You’ll have leftover pickled shrimp and tomatoes to make a tasty first course: Simply toss with about 2 Tbs. extra-virgin olive oil and serve with crusty bread.

For the pickled shrimp and tomatoes:

• 
  
  2 cups cherry tomatoes
  
  


• 
  
  1-1/2 cups Champagne vinegar
  
  


• 
  
  5 Tbs. granulated sugar
  
  


• 
  
  4 large sprigs fresh thyme
  
  


• 
  
  1 Tbs. prepared horseradish
  
  


• 
  
  1 Tbs. coriander seeds
  
  


• 
  
  1 Tbs. crushed red pepper flakes
  
  


• 
  
  1 medium lemon, peel and white pith removed, sliced crosswise into 6 pieces
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. extra-large shrimp (26 to 30 per lb., preferably wild-caught), peeled and deveined with tails left intact
  
  

For the cocktails:

• 
  
  12 fl. oz. gin (1-1/2 cups), preferably Bluecoat
  
  


• 
  
  6 fl. oz. dry vermouth (3/4 cup), preferably Dolin dry
  
  

Make the pickled shrimp and tomatoes:

Bring a 4-quart saucepan of water to a boil over high heat. Have ready a large bowl of ice water.

Score the bottom of each tomato with a small X. Blanch the tomatoes in the boiling water until you see the skin near the scoring lift, 30 to 60 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool. Remove the tomatoes from the ice water and peel. Reserve the ice water, adding more ice if the first batch has melted.

In a 2- to 3-quart saucepan, bring 1-1/2 cups water and the vinegar, sugar, thyme, horseradish, coriander, pepper flakes, lemon, and 1/2 tsp. salt to a boil over medium heat. Reduce the heat to a bare simmer. Add the shrimp first, then the peeled tomatoes. Cook, stirring constantly, until the shrimp are pink and just cooked through, about 2 minutes. Plunge the bottom of the saucepan into the ice water and let sit, stirring constantly, until the shrimp are cool enough to touch, about 5 minutes. Transfer the mixture to a container and refrigerate, uncovered, until cold, about 2 hours. Cover.

Make the cocktails:

Strain the shrimp and tomato mixture through a medium-mesh sieve set over a 1-quart measuring cup.

For each cocktail, fill a mixing glass three-quarters full with ice. Add 2 fl. oz. (1/4 cup) gin, 1 fl. oz. (2 Tbs.) vermouth, and 4 fl. oz. (1/2 cup) of the shrimp pickling liquid. With a long-handled spoon, stir until well chilled, 25 to 30 rotations. Strain into a chilled martini glass. Skewer 1 pickled shrimp and 1 tomato on a toothpick and add it to the drink. Repeat to make 5 more drinks.

Spaghetti with Creamy Braised Garlic and Leeks

Braising the garlic in this recipe takes away some of its punch, rendering it sweet and ultratender.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  6 medium leeks (light-green and white parts only), halved and sliced crosswise into 1/2-inch pieces (10 cups)
  
  


• 
  
  10 medium cloves garlic, halved
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  12 oz. dried spaghetti
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/2 oz. grated Pecorino Romano (1/3 cup)
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted. Add the leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the leeks begin to brown, 3 to 5 minutes. Add the wine and simmer until reduced by half, about 1 minute. Add the chicken broth and bring to a simmer. Reduce the heat to low and press a 12-inch round piece of parchment over the leek mixture to cover completely (see the Test Kitchen blog for more on this technique). Cover the skillet and cook, stirring occasionally (you will have to lift the parchment), until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.


Meanwhile, bring a large pot of well-salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.


Uncover the skillet and remove the parchment. Stir in the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Add the cooked pasta and toss. If necessary, add the reserved pasta water 1 Tbs. at a time to make a silky sauce that clings to the pasta.


Off the heat, stir in the cheese and parsley. Season to taste with salt and pepper, and serve.

Pine Nut and Chocolate Caramel Bars

With an orange-scented shortbread crust, gooey caramel topping, and delicate chocolate drizzle, this addictive treat is a great riff on the classic chocolate turtle candy.

For the crust

• 
  
  8 oz. (1 cup) unsalted butter, softened, cut into 6 pieces
  
  


• 
  
  2/3 cup granulated sugar
  
  


• 
  
  1 Tbs. finely grated orange zest
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
  
  


• 
  
  5 oz. bittersweet chocolate, chopped
  
  

For the topping

• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, cut into 6 pieces
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  1-1/2 cups pine nuts
  
  

Make the crust

Position a rack in the center of the oven and heat the oven to 350°F. Line a straight-sided 13x9-inch metal baking pan with a large piece of heavy-duty foil, leaving a 2-inch overhang on two sides.


In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter, sugar, orange zest, and salt on medium-high speed until light and fluffy, 1 to 3 minutes. Scrape the bowl. On low speed, mix in the flour until the dough is uniformly sandy, 1 to 2 minutes.


Transfer the dough to the prepared pan and press evenly into the bottom. Bake until lightly golden, about 20 minutes. Let the crust cool completely on a wire rack.


Melt the chocolate in a medium heatproof bowl set in a skillet of barely simmering water, stirring frequently, until smooth (be careful not to get any water in the chocolate). With a small offset spatula, spread all but about 2 Tbs. of the melted chocolate evenly over the cooled crust. Return the bowl with the remaining chocolate to the skillet of warm water and set aside off the heat to keep warm.

Make the topping

Put 3 Tbs. of water in a heavy-duty 3-quart saucepan. Pour the sugar in the center of the pan and pat it down with a spatula just until evenly moistened. Cook over medium-high heat without stirring until the syrup turns amber, 6 to 8 minutes; swirl the pan as the sugar caramelizes to help it cook evenly. Slowly whisk in the cream (be careful—it will bubble vigorously and produce a lot of steam). Whisk in the butter and salt and boil until the butter is combined, 1 minute more.

Assemble the bars

Pour the caramel evenly over the crust. Sprinkle the pine nuts over the caramel. Bake until the caramel is bubbling all over and jiggles only slightly in the center when the pan is nudged, 24 to 26 minutes. If necessary, reheat the remaining chocolate until fluid. With a spoon, drizzle the chocolate over the top. Let cool completely before cutting into squares.

Spicy Peanut Noodles with Ground Pork and Shredded Vegetables

Grated carrots, squash, and chopped mint balance the spicy heat of the jalapeños. For a milder dish, use only 1 chile and remove its seeds and ribs—they’re hotter than the flesh itself.

• 
  
  Kosher salt
  
  


• 
  
  1/2 lb. dried 1/4-inch-wide rice noodles (pad thai noodles)
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  3/4 lb. lean ground pork
  
  


• 
  
  1/2 cup crunchy peanut butter, preferably natural
  
  


• 
  
  1/4 cup seasoned rice vinegar
  
  


• 
  
  1-1/2 Tbs. fish sauce
  
  


• 
  
  1 or 2 jalapeños, stemmed and finely chopped (seeded, if desired)
  
  


• 
  
  2 medium carrots (about 6 oz.), grated
  
  


• 
  
  2 large yellow squash or zucchini (about 1 lb.), grated
  
  


• 
  
  2/3 cup coarsely chopped fresh mint
  
  


• 
  
  Lime wedges, for serving
  
  

Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.


Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.


In a large bowl, whisk the peanut butter, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature with the lime wedges on the side.

South Indian-Style Vegetable Curry

This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal. 
Read Ellie Krieger's blog post to learn more about the healing power of spices and how this recipe came together.

• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 large yellow onion, finely diced
  
  


• 
  
  4 medium cloves garlic, minced
  
  


• 
  
  One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  1-1/2 tsp. ground cumin
  
  


• 
  
  3/4 tsp. ground turmeric
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  2 cups lower-salt chicken broth or vegetable broth
  
  


• 
  
  1 cup light coconut milk
  
  


• 
  
  One 3-inch cinnamon stick
  
  


• 
  
  Fine sea salt and freshly ground black pepper
  
  


• 
  
  1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
  
  


• 
  
  1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
  
  


• 
  
  2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
  
  


• 
  
  2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
  
  


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


• 
  
  4 oz. baby spinach (about 4 lightly packed cups)
  
  


• 
  
  2 Tbs. fresh lime juice
  
  


• 
  
  1 tsp. finely grated lime zest
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  

In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.


Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.


Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.


Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

Quick Chicken Vindaloo

Vindaloo is an extremely spicy Indian curry dish; our version has heat but doesn’t overwhelm. The dish goes well with jasmine rice and naan. If you've got time, make your own Homestyle Indian Naan, but if you make the vindaloo on a weeknight, store-bought naan is fine.

• 
  
  1-1/2 Tbs. curry powder
  
  


• 
  
  2 tsp. hot paprika
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 3/4- to 1-inch pieces
  
  


• 
  
  8 medium cloves garlic, minced
  
  


• 
  
  4 Tbs. red wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 medium yellow onion, thinly sliced
  
  


• 
  
  1 Tbs. grated fresh ginger
  
  


• 
  
  1 (14-1/2-oz). can diced tomatoes, drained, 1/3 cup juice reserved
  
  


• 
  
  3 Tbs. chopped fresh cilantro
  
  

In a small bowl, stir the curry powder, paprika, and 3/4 tsp. black pepper. Put the chicken in a medium nonreactive bowl, sprinkle with 1 Tbs. of the curry powder mixture, about half of the garlic, 2 Tbs. of the vinegar, and 3/4 tsp. salt; toss to coat. Set aside at room temperature.


Heat the oil in a 10- to 11-inch straight-sided sauté pan over high heat until shimmering. Add the onion and ¼ tsp. salt and cook, stirring occasionally with a wooden spoon, until it softens and begins to brown around the edges, 4 to 5 minutes. Reduce the heat to medium high, add the ginger, the remaining garlic, and the remaining curry powder mixture and cook, stirring, until fragrant and well combined, about 45 seconds.


Add the tomatoes and mix to combine, scraping the bottom of the pan with the spoon. Stir in the chicken, reserved tomato juice, remaining 2 Tbs. vinegar, and 2/3 cup water. Bring to a boil, cover partially, reduce the heat to medium, and simmer, stirring occasionally, until the chicken is tender and cooked through, 15 to 20 minutes. Season to taste with salt and pepper. Serve sprinkled with the cilantro.

Smoked Paprika Potato Chips

If you don’t already have a mandoline slicer, it is worth getting one just to be able to make these chips. Their deep potato flavor is a revelation and they make for a crunchy indulgence you can feel good about. The smoked paprika gives them a depth of flavor that elevates them to another level, but they are also delicious simply salted.

• 
  
  Nonstick cooking spray
  
  


• 
  
  2 large russet potatoes (about 1-1/4 lb. total), unpeeled
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  2 tsp. sweet Spanish smoked paprika
  
  


• 
  
  1/2 tsp. salt
  
  

Heat the oven to 400°F. Spray two baking sheets with cooking spray.

Slice the potatoes using a mandoline into very thin (1/16-inch) rounds. Rinse the potatoes well under cold water, then spread them on paper towels. Dry them completely using more paper towels.

In a large bowl, whisk together the oil, paprika, and salt. Add the potatoes and toss to coat evenly.

Spread the potatoes in a single layer onto the prepared baking sheets. Bake until the potatoes are crisp and browned and release easily from the baking tray, 12 to 30 minutes. Since small variations in slice thickness can make a big difference in cooking time, check the trays after 12 minutes and every 5 minutes thereafter to remove any chips that are already done, then return the rest to the oven if necessary. The chips will crisp further as they cool. Once cool, store in a paper bag for up to 3 days.
 

Raw Fresh Tomato Sauce

In this quick sauce, hot olive oil and salt are added to diced fresh tomatoes and herbs. Be sure to do this just before tossing with cooked pasta, since the scalding oil releases the flavor of the herbs, and the salt can draw too much liquid from the tomatoes if added too soon. A raw sauce is best paired with spaghetti or spaghettini; thicker, heavier pasta shapes are not a good match.  

• 
  
  3 lb. ripe tomatoes, cored
  
  


• 
  
  2 Tbs. finely chopped fresh basil
  
  


• 
  
  2 tsp. finely chopped fresh oregano
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Fine sea salt
  
  

Cut a 1/4-inch slice from the tops of the tomatoes. Peel the tomatoes with a vegetable peeler, using a zig-zag motion, halve them crosswise, and remove and discard the seeds. Cut the tomatoes into 1/4-inch dice and transfer to a large serving bowl. Add the basil and oregano.

Just before serving, heat the olive oil over medium heat in a 1-quart saucepan until shimmering hot (but not smoking); pour over the tomato mixture, add 2 tsp. salt, and mix well. Toss with cooked pasta and serve.

Irish Corned Beef and Vegetables with Dill Pickle-Horseradish Cream and Guinness-Mustard Sauce

Using a little beer to boil corned beef provides a pleasant malty flavor. Choose a dark beer, such as Guinness or other stout or, for a hint of sweetness, try a porter. Dark German beer, called Dunkel, is also good. Don’t throw away the stock: Save it for a cabbage or other winter vegetable soup.

For the dill pickle-horseradish cream

• 
  
  1 cup sour cream
  
  


• 
  
  1 Tbs. chopped fresh chives or scallion greens
  
  


• 
  
  6 Tbs. prepared horseradish, drained
  
  


• 
  
  1 Tbs. finely chopped dill pickle
  
  

For the Guiness-mustard sauce

• 
  
  1/2 cup coarse-grain mustard
  
  


• 
  
  2 Tbs. Guinness or other stout
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  1/2 tsp. light brown sugar
  
  


• 
  
  1 Tbs. finely chopped shallot
  
  

For the main dish

• 
  
  1 6-to-8-lb. whole corned beef brisket, homemade or store-bought
  
  


• 
  
  1 12-oz. bottle Guinness or other stout, porter, or dark German beer
  
  


• 
  
  1 Tbs. coriander seeds
  
  


• 
  
  4 bay leaves
  
  


• 
  
  1 dried chile, such as cayenne
  
  


• 
  
  2 allspice berries
  
  


• 
  
  8 medium boiling potatoes, scrubbed
  
  


• 
  
  4 medium onions, halved through the roots
  
  


• 
  
  6 small turnips, peeled and halved, or 2 medium rutabagas, peeled and quartered
  
  


• 
  
  2 parsnips, peeled and cut into 2-inch chunks
  
  


• 
  
  6 medium carrots, peeled
  
  


• 
  
  1 2-lb. green cabbage, cored and quartered
  
  

Make the dill pickle-horseradish cream

Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 2 days.

For the Guiness-mustard sauce

Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 4 days.

For the corned beef

Place the corned beef in a Dutch oven. Pour in the beer and enough water to cover the meat by 1 to 2 inches. Wrap the coriander seeds, bay leaves, chile, and allspice in a square of cheesecloth, tie with butcher’s twine, and throw the spices into the pot. Bring to a boil, then reduce the heat to a simmer, cover the pot, and cook for 2 hours. Check the beef by inserting a knife into the thickest part. If it shows no resistance, the meat is tender. To make sure, cut off a bit and taste it. If it is not tender, continue to cook, checking every 30 minutes. Remove the beef from the pot and cover loosely with aluminum foil to keep warm.

Add the potatoes, onions, turnips, parsnips, carrots, and cabbage to the pot, cover, and cook at a slow boil for 20 minutes, or until tender. Return the beef to the pot to rewarm for 2 to 3 minutes. Discard the spice bag. Cut the meat across the grain into 1/4-inch-thick slices and arrange on a platter with the vegetables. Serve with the Dill Pickle–Horseradish Cream and Guinness-Mustard Sauce.

Spanish Spareribs with Herb-Garlic Dipping Sauce

This popular Spanish dish is simple but wonderful. Serve the ribs as a hearty appetizer with plenty of napkins or as a main course with sautéed greens and chickpeas. Use good-quality dried oregano in the sauce and add some diced roasted red pepper (especially Spanish piquillos) if you have them on hand.

For the ribs

• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 tsp. hot pimentón (smoked paprika) or 1/2 tsp. cayenne
  
  


• 
  
  2 tsp. dried oregano
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  2 racks pork spareribs (about 9 lbs.)
  
  

For the sauce

• 
  
  6 Tbs. sherry vinegar or white-wine vinegar
  
  


• 
  
  4 large cloves garlic, minced (about 1 Tbs.)
  
  


• 
  
  1 Tbs. dried oregano
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  

Grill the ribs

Clean and oil the grill grates. For a gas grill, light the front burner to medium low and leave the back burner(s) off. For a charcoal grill, light a medium fire (300°F to 350°F) with all the coals banked to one side and the other side empty.

In a small bowl, mix 2 Tbs. salt with 2 tsp. pepper with the pimentón or cayenne, oregano, and sugar. Pat the mixture all over both sides of the ribs. Let sit at room temperature while the grill heats.

Set the ribs, meaty side up, over the cool zone of the fire and cook covered (with the vents open on a charcoal grill) until the ribs brown and become tender (a paring knife should easily slice into the meat and the ribs should sag if you hold the center up with a pair of tongs), about 1-1/2 hours.

Make the sauce

While the ribs cook, combine 2 Tbs. vinegar with the garlic and oregano in a medium bowl. Using the bottom of a small spoon, smash the garlic and oregano against the bottom and sides of the bowl until it turns into a paste with the vinegar. Whisk in the remaining vinegar, 1/3 cup water, the oil, and 2 tsp. salt.

Transfer the ribs to a carving board to rest for 5 minutes. Cut the racks (meaty side down so they’re easier to slice) into individual ribs and transfer to a plate. Whisk the sauce well, drizzle on top of the ribs, and serve.

Pork Tenderloin with Sage & Marsala Sauce

This may look like a special-occasion roast, but it’s actually perfect for a weeknight, and while the fried sage leaves are optional, do try them. They make an unusual crisp garnish and add visual appeal to this simple but elegant dish.  

For the fried sage leaves (optional):

• 
  
  12 to 16 large, whole sage leaves, thoroughly washed and dried, stems left on
  
  


• 
  
  Olive oil, for frying
  
  


• 
  
  Kosher salt
  
  

For the pork:

• 
  
  1 large pork tenderloin (1-1/4 to 1-1/2 lb.), trimmed and cut in half crosswise 
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  2 tsp. pink peppercorns, crushed (optional)
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup sweet Marsala
  
  


• 
  
  1 Tbs. chopped fresh sage leaves
  
  

Make the fried sage leaves, if using:

Pour enough olive oil in a heavy skillet to cover the bottom by about 1/8 inch and heat over medium heat until the oil shimmers. Add the sage leaves in a single layer and fry until brittle but still a bright green color with no browning, 15 to 30 seconds. Transfer to a plate lined with paper towels and sprinkle with salt.

Cook the pork:

Position a rack in the center of the oven and heat the oven to 375°F. Season the pork tenderloin with the salt and pepper and rub it evenly with the pink peppercorns, if using.

Heat 1 Tbs. of the butter and the oil in a 10-inch ovenproof skillet or straight-sided sauté pan over medium-high heat. Put the pork in the pan and sear it until golden brown on all sides, about 5 minutes total. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the center of the meat registers 140°F, 10 to 15 minutes. Move the pork to a cutting board and tent loosely with foil.

Pour off and discard most of the fat left in the skillet. Set the skillet over medium-high heat and add the Marsala. Bring to a vigorous simmer, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Simmer until reduced by half, about 2 minutes. Off the heat, add the remaining 1 Tbs. butter and the chopped sage. Swirl or stir the sauce until the butter melts.

Slice the pork into 12 pieces, arrange them on a platter, and pour the hot pan sauce over the meat. Garnish with the fried sage leaves, if using.

Spaghetti with Creamy Braised Garlic and Leeks

Braising the garlic in this recipe takes away some of its punch, rendering it sweet and ultratender.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  6 medium leeks (light-green and white parts only), halved and sliced crosswise into 1/2-inch pieces (10 cups)
  
  


• 
  
  10 medium cloves garlic, halved
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  12 oz. dried spaghetti
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/2 oz. grated Pecorino Romano (1/3 cup)
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted. Add the leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the leeks begin to brown, 3 to 5 minutes. Add the wine and simmer until reduced by half, about 1 minute. Add the chicken broth and bring to a simmer. Reduce the heat to low and press a 12-inch round piece of parchment over the leek mixture to cover completely (see the Test Kitchen blog for more on this technique). Cover the skillet and cook, stirring occasionally (you will have to lift the parchment), until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.


Meanwhile, bring a large pot of well-salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.


Uncover the skillet and remove the parchment. Stir in the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Add the cooked pasta and toss. If necessary, add the reserved pasta water 1 Tbs. at a time to make a silky sauce that clings to the pasta.


Off the heat, stir in the cheese and parsley. Season to taste with salt and pepper, and serve.

Pickled Fennel with Mustard and Peppercorns

Tangy pickled fennel is a good match for fish and seafood. It’s also great with roasted lean meats like chicken and pork.

• 
  
  1/2 tsp. yellow mustard seeds
  
  


• 
  
  1/2 tsp. whole black peppercorns
  
  


• 
  
  1 (1-lb.) fennel bulb, trimmed, cored, and thinly sliced
  
  


• 
  
  1 cup white wine vinegar
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  Kosher salt
  
  

Bring an 8-quart pot of water to a boil. Immerse two wide-mouth pint-size canning jars, lids, and bands in the water and boil for 10 minutes to sterilize. With tongs, transfer to a clean dishtowel to drain.


Toast the mustard seeds and peppercorns in a small dry skillet over medium heat until fragrant, 1 to 2 minutes. Grind to a medium-coarse texture in a spice grinder or with a mortar and pestle. Pack the fennel into the jars, layering it with the spice mixture.


In a medium saucepan, bring the vinegar, sugar, oil, 1 Tbs. salt, and 1/2 cup water to a boil over medium heat. Pour the liquid over the fennel until it reaches the top of the jars. Screw on the lids, cool to room temperature, and refrigerate for 3 days before using. The fennel will keep in the refrigerator for at least 2 weeks.

Tangy Rosemary and Tomato Sauce

Fresh rosemary adds its piny perfume to this intensely flavored tomato sauce.

• 
  
  1 Tbs. olive oil
  
  


• 
  
  1/4 cup minced shallot
  
  


• 
  
  1/4 cup minced carrot
  
  


• 
  
  1/4 cup minced celery
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  1/2 cup sherry vinegar
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  3-1/2 cups unsalted or lower-salt beef stock or broth; more as needed
  
  


• 
  
  1 tsp. finely chopped fresh rosemary
  
  


• 
  
  2 Tbs. cornstarch mixed with 2 Tbs. cool water
  
  


• 
  
  1/4 cup drained capers, rinsed and chopped
  
  


• 
  
  2 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  Freshly ground black pepper
  
  

Heat the oil in a 2-quart saucepan over medium heat. Add the shallot, carrot, celery, and 1/2 tsp. salt and cook, stirring occasionally, until the vegetables are beginning to brown around the edges, about 6 minutes. Turn the heat down to medium low, add the tomato paste, and cook, stirring, until the tomato paste has thickened and is a few shades darker, another 2 to 3 minutes. Add the vinegar, turn the heat up to high, and boil gently until thick again, about 4 minutes. Stir in the Worcestershire sauce. Add the stock and the rosemary, bring to a boil, and boil gently until the sauce is reduced to about 2 cups, about 25 minutes.

Whisk in half of the cornstarch slurry and simmer, whisking, for a minute. For a thicker sauce, whisk in a bit more of the slurry; if the sauce is too thick, add a little more stock. (If making the sauce ahead, take it off the heat, let cool, and refrigerate for up to 1 day; reheat gently.) Whisk in the capers, parsley, and butter until incorporated and season to taste with salt and pepper.

Raw Fresh Tomato Sauce

In this quick sauce, hot olive oil and salt are added to diced fresh tomatoes and herbs. Be sure to do this just before tossing with cooked pasta, since the scalding oil releases the flavor of the herbs, and the salt can draw too much liquid from the tomatoes if added too soon. A raw sauce is best paired with spaghetti or spaghettini; thicker, heavier pasta shapes are not a good match.  

• 
  
  3 lb. ripe tomatoes, cored
  
  


• 
  
  2 Tbs. finely chopped fresh basil
  
  


• 
  
  2 tsp. finely chopped fresh oregano
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Fine sea salt
  
  

Cut a 1/4-inch slice from the tops of the tomatoes. Peel the tomatoes with a vegetable peeler, using a zig-zag motion, halve them crosswise, and remove and discard the seeds. Cut the tomatoes into 1/4-inch dice and transfer to a large serving bowl. Add the basil and oregano.

Just before serving, heat the olive oil over medium heat in a 1-quart saucepan until shimmering hot (but not smoking); pour over the tomato mixture, add 2 tsp. salt, and mix well. Toss with cooked pasta and serve.

Cinnamon-Raisin-Walnut Pinwheels

These buttery, not-too-sweet pinwheels are perfect for a weekend breakfast because they come together easily and there’s no need to wait for the dough to rise, as with traditional yeasted cinnamon rolls.

• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  2-1/2 oz. (1/2 cup) raisins
  
  


• 
  
  2 oz. (1/2 cup) chopped walnuts
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  All-purpose flour, for rolling
  
  


• 
  
  1 recipe Buttermilk Biscuit Dough
  
  


• 
  
  2 oz. (4 Tbs.) melted unsalted butter
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with parchment.

In a small bowl, combine the sugar, raisins, walnuts, and cinnamon.

On a floured surface, pat the dough into a 5-inch square. Using a floured rolling pin, roll the dough into a 12-inch square. Brush the dough with 2 Tbs. of the butter and evenly sprinkle with the sugar mixture. Tightly roll up the dough (like a jelly roll), pinching the seam to seal it shut. Using a serrated knife, cut the roll crosswise into 12 pieces. Arrange the pieces cut side down on the prepared sheet, spacing them about 1 inch apart.

Bake until puffed and golden-brown, 15 to 18 minutes. Transfer to a wire rack and brush with the remaining 2 Tbs. melted butter. Let cool until warm, about 10 minutes, before serving.